Monday, June 30, 2014

Goat Cheese Vegetable Tart

Hi Guys! Trying to get caught up here but.... anyways we just got back from Disney where we had lunch at Raglan Road's (Downtown Disney). Raglan's is an authentic Irish Pub restaurant. Click on link to hear it's story. They had a great menu and one of the things we tried was the Art Tart - a goat cheese tart. It had leeks, asparagus, garden peas and came with a little arugula salad tossed in a lemon oil. Delicious! This is my take.
Loved this tart, so glad I found this recipe at Barefoot Contessa's. It was spot -on!
Pre-heat oven to 350º
1 ½ c flour + some for dusting
13 tbsp cold unsalted butter
3-4 Tbsp ice water
In food processor, pulse flour and salt with steel blade, add 12 tbsp of cold butter and pulse until it is pea sized. With machine running, add cold water all at once - until it becomes crumbly. Don't over process. Dump on floured surface and gather into a ball, wrap it in plastic and refrigerate 30 minutes.
Roll dough out on your floured surface, cut to fit into a 9" tart pan. Add dough, trim edges then butter a piece of foil and place onto of dough. Add some dry beans or rice to weigh down foil. Bake for 20 minutes. Remove foil, prick bottom with fork and bake 10 more minutes. Set aside to cool a bit.
Now for the filling, I just kind of went with my gut ok? It completely came together thank goodness:)
Tart
10 ½ oz goat cheese
1 c heavy cream
3 extra large eggs
1/4 c chopped basil
1/4 tsp salt
1/4 tsp black pepper
small bunch of asparagus
1 c ch. fresh spinach
1 c mushrooms
½ c ch. tomatoes
⅓ c parmesan cheese
Place cheese into food processor and pulse until just crumbly. Add heavy cream, eggs, basil, spinach, park cheese and salt n pepper. Blend.
Pour into waiting tart then drop mushrooms around tart. Next I just kinda decorated with asparagus and cherry tomatoes then sprinkled with a little shredded cheddar cheese. Bake for 30-40 minutes or until firm and very lightly golden. Cool and serve hot or at room temp.
Linking up with Foodie Friday

Sunday, June 15, 2014

Layered Salad

You know you love this. Super easy and everyone loves it. Perfect for a picnic or get together. I used a tried and true recipe that my M.I.L. gave me. Dig in.
I used this trifle bowl that I've always used but just use any big glass bowl you have so you can see the pretty layers.
1 head of chopped iceberg lettuce
8oz fresh spinach leaves
salt and pepper
8 whole hard boiled eggs (chopped)      
16oz bacon, cooked and chopped
2 whole tomatoes, chopped
1 bunch gr onions, thinly sliced
8oz grated cheddar cheese
1 bag (10oz) frozen green peas
For Dressing:
½ c Real Mayo
½ c Sour Cream
1 tbsp sugar
fresh dill, chopped
Layer salad ingredients in the order they appear above, end with frozen peas. Combine Your dressing ingredients in a separate bowl and mix well. Pour over the top of peas and spread to cover entire surface, all the way to the edges. Sealing salad in :) Sprinkle with fresh dill and cover with plastic wrap. Refrigerate up to 8 hours but truthfully I've made it the night before a party and it was perfect the next day. Carefully toss before serving.

Sunday, March 30, 2014

Lemon Love Cake

Quickly posting this while I have a second. We are in the LONG process of moving and its a little crazy around here. So while I had a lull I thought this would be a simple easy cake to try. It was delicious AND can be changed up by using different flavors. The original recipe I saw was chocolate but, with spring and all...well Lemon just sounded so perfect. Here it is, try it and let me know if you liked it or if you changed it up :)
1 bx lemon cake mix (eggs,oil,water, whatever package calls for)

Ricotta batter:
2 lbs ricotta cheese
4 eggs
1 c sugar
1 tsp vanilla extract
Frosting:
1 (5.1oz) bx of instant vanilla pudding (you can use Lemon for extra lemony flavor)
1 c cold milk
8 oz Cool Whip

Pretty easy. Preheat oven to 350º, spray a 9x13" baking pan with non-stick spray. In large bowl, mix cake mix according to directions on box - set aside.
In another bowl using mixer, beat together ricotta batter ingredients until smooth.
Now pour cake batter into prepared pan and spread evenly.
Carefully spoon ricotta batter over cake batter and gently spread to cover entire cake batter surface.
Bake the cake @350º for about an hour. Don't worry if top cracks, you will cover it with icing.
Allow cake to cool completely and make your frosting. Stir pudding mix and milk together until combined then gently fold in Cool Whip. Spread frosting over cooled cake and refrigerate at least 6 hours or overnight.
Just imagine chocolate cake and chocolate pudding in place of lemon or even strawberry cake and pudding? Lots of ways to change it to fit your family.
*On a side note: It's hard to see the layers it forms because the lemon colors are so light but, if you use chocolate flavors, the chocolate and ricotta layers show up so pretty.



Sunday, January 19, 2014

Zebra Icebox Cake

Ok another non- recipe for you busy ladies (and boys). I saw this many years ago and have finally got around to making it :)  Recipe right on some packages.
You remember icebox cakes right? Well this is the same thing on a smaller level. Pretty easy. You just need 3 ingredients
Nabisco's ChocolateWafers
Whip Cream
Cocoa Powder
Use a long serving dish
Thaw out Cool Whip if frozen, open wafer package and start layering. Spread Whip Cream onto wafer cookie then sandwich with another, repeat. Just keep spreading until you have a stack on cookies.
Lay them on side onto your serving dish and freeze until set up. About 1 hour or so. Take out of freezer then finish by covering  all sides with Whip Cream. Using a fork, I ran it across top and sides to "try" to create a tree like texture. Return and freeze overnight. That's it.
When you are ready to serve, dust with cocoa powder and slice diagonally to get the stripped pattern showing. I added a little fresh mint for color.


Found A Recipe a Day has a step by step if you need it :)




Friday, January 17, 2014

Hot Buttered Rum

With all the cold weather we had, I have been wanting to try my hand at a nice hot drink. Even a Hot Toddy didn't do the trick. This one my friends..... was hot, delicious and perfect for a cold winter night.
½ c softened butter
1 c brown sugar
1/4 tsp fresh nutmeg
⅓ tsp cinnamon
1 tsp vanilla
Mix all ingredients together until smooth and completely combined. Line a baking pan with parchment paper then using a small cookie scooper, scoop into balls and drop onto wax paper. Freeze for about an hour then transfer into a ziploc bag so you can make a drink at a moments notice.
This is how you make your Hot Buttered Rum:
Using a glass mug, drop 2 small frozen butter balls into bottom of mug, fill the mug halfway full with hot steaming water, top off with some spiced rum, a dollop of whip cream then sprinkle a little nutmeg on top. Add a cinnamon stick and adjust to your taste :)

Saturday, January 11, 2014

Happy New Year!!

Wow! It's 2014 already...where does the time fly? It really does go faster the older you get :) Oh well, I have a few new recipes to share with you guys so I think I will start with my yummy Oatmeal Walnut Brownies. Not really a recipe just a spiffed up version of cake box brownies. Easy Peasy and they were really good.
1 bx fudge cake mix
3 eggs
½ c oil
½ c oatmeal
1c walnuts (chopped)
½ c chic chips
2 heaping tbsp chocolate canned frosting (melted)
Mix cake mix, eggs and oil (it will be thick) then add oatmeal, chips and walnuts. Bake in a 350º oven for about 25min in a 9x13" pan sprayed or lined with foil. Pour melted frosting over top and sprinkle with walnuts and let set up...about 30 minutes. That's it. Told you it was easy :)

Thursday, December 19, 2013

Easy Kit Kat Cheesecake bars

Saw these over at Bakers Royale, and hers were so, so pretty….mine are like their ugly sisters but they still have Kit Kats in them and came out pretty cute. You will love them :) of course.
Crust:
1 ½ c graham cracker crumbs
½ c sugar
8 tbsp of melted butter
Brownie layer:
Chocolate cheesecake layer:
12 oz pkg cream cheese
2 tsp Unsweetened cocoa powder
3/4 c Hershey's special dark cocoa powder
⅓ c sugar
1 egg
6 Kit Kat bars
chocolate frosting
white vanilla frosting
Heat oven to 350, line a 8x8" pan with foil (let ends hang over side)
Crust:
Mix graham crumbs and sugar in bowl, add melted butter and mix to combine. Press into prepared pan. Bake at 350º for 25-30 minutes. Remove and set it aside to cool.
Chocolate Cheesecake layer:
Place ingredients in bowl and mix until smooth and blended. Open Kit Kat bars and layer them onto graham crust layer. Now gently pour your cheesecake mix over candy bars, push around to cover them.
Chocolate layer:
Simple easy - I just melted 2 heaping Tbsp of chocolate frosting in microwave, then pour it over top of cheesecake layer. Melt a little of the vanilla frosting and put in a pastry bag. Now just pipe some white lines (horizontally) across your chocolate frosting layer -make lines from top to bottom.
Using a toothpick, drag it vertically through horizontal lines. Go from top to bottom, then bottom to top. You should have a cute little design.