Sunday, October 26, 2014

Halloween Goodies

Just wanted to post a couple of pictures from todays party. If anyone wants recipes I will give you a link down below. They were pretty easy and lots of fun to make. You only have a week until Halloween!!
This is my Spicy Brain, got the recipe from dear Martha Stewart. Click here to get it. I used Tony Chacheres instead of spice mix she used. I served it with Spicy cocktail sauce. I thought they were pretty good.

My poor Flayed Skin guy I found on Pinterest. You kinda just get the directions and make it your own. I used my Ham Salad recipe found here but used directions on how to put it together from here. You could use chicken salad, tuna salad, pimento...just something you could mold :)

Thursday, August 28, 2014

Choc Chip Sweet Potato Empandas

Super easy, I'll share the recipe if anyone wants :)

Here's my super easy recipe for above:
I pinched every corner on these little pies but here it goes. I bought ready made empanada disc doughs (my local Kroger grocery store sells them)
1 lg sweet potato (wash, dice and boil until tender)
brown sugar
chopped walnuts
mini marshmallows
mini chocolate chips
1 beaten egg
cinnamon and sugar (mix to sprinkle on empanadas)
When your sweet potatoes are done, drain and skin them. Put them in a big bowl and add, 1 tbsp of brown sugar, chopped walnuts, choc chips and a hand full of marshmallow (I did about two per disc)- mix them and taste them. Add more of what needs to be added for your taste. Using the pre-made disc, scoop a tbsp of filling into middle of dough. Using your finger moistened in water, run it all around edges of dough to seal it. Close it and crimp it using fork tines to keep it from seeping out.
Now using your beaten egg, brush on outside of empanadas. Sprinkle with cinnamon sugar mix. Using a sharp knife cut in 3 small slices to let steam out.
My recipe only made about 12 small empanadas. Bake in a 375º oven foe about 15 minutes or until they are golden. That's it.

Monday, August 4, 2014

Mango Upside Down Cake

Another pretty cake for you guys...AND it is S.U.P.E.R. easy. Yes I used a boxed mix but it's been a crazy day and every second was filled to the brim. I love Pineapple Upside down cakes, you know with all that crunchy caramelized edging going on? Love it but wanted to try it with mangoes. Same idea just with mangoes. I really just kind of tweaked it up and added a little secret to keep it super moist..well two things. Anyways it was delicious, add a dollop of cream and a spring of mint to make it beautiful :)
1 bx yellow cake mix ( I used the one with pudding in the mix)
*ingredients for cake mix
 3 eggs
1c mango juice from can (1st secret)
⅓ c veg oil
1 stick of butter
1 c dark brown sugar
2 cans of sliced mangoes
about ½ c coconut flakes (optional)
 Spray your pan with cooking spray and set aside. Make your cake batter according to directions but instead of water it calls for, use mango juice. Set that to the side also.
Take mangoes out of can and slice into semi-long strips and set aside. Using a small saucepan, melt butter and brown sugar together until it is thick and bubbly. Pour into a 12" skillet or baking pan. Now arrange your mango slices in a swirl pattern, just start around outside edge and keep adding going inward. Sprinkle with some coconut flakes then pour batter gently over mangoes. Bake for about 1 hour or until toothpick comes out clean.
I immediately put a serving platter on hot cake pan and flipped it over onto platter. It did not stick, came out perfectly. Now my second secret I saw somewhere but can't recall where, but it comes from just pitching a tent over cake. Put toothpicks in all over cake and stretch saran wrap on top creating a tent. It keeps all of your moisture in. Unwrap in about an hour or overnight and cut into slices with a dollop of whip cream.

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:)
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
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 :)