Month: July 2012

Cherry Cheese Pie

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This is so yummy! Have you ever had a serving of cheesecake with cherry topping and wished there were more cherries!?  Well, this is the pie for you! Most of the time the cheesecake is too much for me, but this has just the right amount.  AND, its way healthier than a regular cheesecake. (At least that’s what I told myself while eating practically the whole thing. Shh…don’t judge.) By the way, the crust on this pie is delicious!

3/4 c a.p. flour
3 TBSP. sugar
1/4 tsp. salt
1/4 c. butter, softened
1 can (21 oz) cherry pie filling
1 pkg. (8 oz) cream cheese, softened
1/3 c. sugar
1 egg
1 tsp vanilla extract

The CRUST!
Combine the first three ingredients into a bowl and add in the softened butter. Stir until combined well.  Press onto the bottom of a 9″ pie plate…also, go up the sides of the pie plate with the crust.  You will have to press it pretty thin to have enough to spread up the sides, but don’t worry, it will be great! Bake the pie crust at 350 degrees for 10-12 min. or until lightly browned. (I baked mine for about 15 min. But, don’t brown too much, you still have more baking to do.) After removing the crust from the oven, pour in the pie filling and set aside.

The Cheesecake part!
In a mixing bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Pour the mixture over the cherries and spread carefully. Bake for 30-35 min. or until its beginning to brown around the edges. Cool on a wire rack. Refrigerate for several hours before serving!

Recipe  adapted from Taste of Home

Gooey S’mores Bars

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I love S’mores.

(That’s “smores” not “shmores” if my husband is listening, ahem!)

But really….I mean, it’s hotter ‘n heck right now and I am not about to go build a campfire so I can indulge in some gooey chocolate, marshmallow madness.

(That’s “-mallow” not “-mellow” if the misspelling world is listening.  Your You’re welcome.)

Enter:  this easy and satisfying recipe via Pinterest that seduced me with its siren song.  I knew when I bought the two giant Hershey bars for it that this was going to be love.  Real heart-pumping, jaw-dropping, artery-clogging love.

If you ask me, this recipe has “Family Night Treat” written all over it.  Enjoy!

Ingredients:
1/2 cup butter, softened
1/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1 1/3 cups flour
3/4 cup graham cracker crumbs
1 tsp. baking powder
1/4 tsp. salt
2 (4.4 oz) Hershey bars
1 (7 oz) jar marshmallow creme

1.  Preheat oven to 350 and grease an 8″ square baking pan.
2.  In a large bowl, cream together the butter and sugars until well-combined.  Add in the egg and vanilla and mix until well-blended.
3.  In a small bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt.  Add this to the butter mixture, mixing on low speed until combined.

4.  Take half of this mixture and press it evenly into the baking pan.  Add the chocolate bars on top (they just fit side by side in my pan).

Spoon the marshmallow creme out on top of the chocolate; gently and evenly spread the marshmallow creme over the chocolate.

Make square-ish patties out of the remaining dough and piece together on top of the creme (I did this in four patties and it worked just fine).

5.  Bake for 30-35 minutes, or until golden brown.  Cool completely at room temperature (or all the gooey wonderfulness will ooze out of the bars and we don’t want that, do we?).

Makes 16 bars

Source:  Lovin’ from the Oven via Pinterest

Strawberry Lemonade Cupcakes

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These little babies will add a kick to any party this summer! They are tangy, sweet, and (let’s just face it) SUPER cute! The best part is, they really do taste like strawberry lemonade! I frosted them with a lemon mousse buttercream, but you could also change it up a bit and try a strawberry frosting.

Strawberry Lemonade Cupcakes

4 T. unsalted butter, at room temperature
1 C. all-purpose flour
1/2 C. buttermilk
1/4 tsp. baking soda
2 egg yolks, at room temperature
1 tsp. pure vanilla extract
3/4 C. plus 1 T. sugar
1/4 tsp. salt
1 tsp. Instant Pink Lemonade Mix (like Crystal Lite or Country Time)
3 or 4 large, fresh strawberries, diced to 1/4″ pieces

1-Preheat the oven to 350 degrees F and line 10 muffin cups with baking liners and set aside.

2-Cream butter, sugar, and lemonade mix together. Add vanilla, soda, salt, and egg yolks. Mix in buttermilk. Gradually add the flour.

3-Clean berries, remove stem. With a sharp knife, slice dice the berries into 1/4″ pieces, being careful not to crush the berries. If the berries are crushed or mushy there will be too much moisture and your cupcakes will not bake properly.

4-Fill each cup with about a Tablespoon of batter. Then place 4 or 5 pieces of fresh strawberry in the middle of the batter (try to to get them on the edges, it will leave a gap in your cupcake when baked). Then add more batter per cup filling each to about 2/3 full.

5-Bake at 350 degrees F. for about 20 minutes or until a toothpick comes out clean.

*If baking mini-cupcakes (as shown in the photo) line 24 mini-muffin cups with liners. Use only 2 or 3 strawberry pieces in the middle, and bake for about 15 minutes.

Source: Thanks to Michelle from www.bigblackdogs.net for creating this awesome cupcake!!!!

Lemon Mousse Buttercream


First, you need to make a lemon curd:

1/3 C. granulated sugar
1 egg
1/3 C. fresh lemon juice
zest of 1 lemon
2 T. plus 2 tsp. butter, melted

1-In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, zest, and butter.

2- Cook for 1 minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. (it usually takes about 3 minutes for me)

3- Cover the curd with cling wrap placed directly on the surface of the curd and refrigerate until set. (When I need it fast I put it in the freezer for like 15 or 20 min).

Buttercream Frosting:

1 pound bag of powdered sugar
1/2 C. milk
1/8 to 1/4 tsp. salt
1/2 tsp. pure vanilla extract
2 sticks butter, cut into 1/2 in. slices
1/2 C. shortening

1-using a whisk attachment on your electric mixer, mix the pwd. sugar, salt, vanilla and milk a low speed until smooth.  Add butter, one slice at a time, until incorporated.

2-Add shortening and whip at highest speed about 10 minutes or until volume increases by 50%.

When the curd is set and buttercream mixed, fold the lemon curd into the buttercream with a spatula until incorporated.

“Healthy” Chocolate Sauce

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A few weeks ago my husband came out of the kitchen sporting the evil scientist laugh.  “MWAHAHAHAHA!” What had he created now? Healthy chocolate sauce!  I realize this may not be a new concept to the world (according to Google), but do you think my husband would research recipes online? …I don’t think so.  He did this all-by-him-self.

Get this: It’s easy  
2 parts Cocoa Powder
3 parts Agave Nectar 
Mix the parts together…
keep mixing…keep mixing…that’s right, you’re getting there. 
And finally! The Agave bursts through and you have a lovely sauce.  
If this is too “dark” for your taste, just add more Agave.

How do you use it?
Chocolate Milk
Add a dash of salt a splash of vanilla for Hot Chocolate
Drizzle on pancakes, cakes, cookies, pies brownies, etc…
What will you use it for?  Please leave comments. I would LOVE to know!
If Agave Nectar is new to you. Check out some really interesting info HERE about it.  Long story short: It’s better for you than sugar in almost any form.

Kickin’ Collard Greens

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Okay, this recipe is from allrecipes.com.  I thought it would be a good idea to find a healthier alternative to typical southern-prepared collards, since they really are good for you.  It’s a pretty good recipe, but next time I will add more red pepper and give it a little more zing, like they suggest.  If you are used to the usual fatback-laden, way-cooked collard, be prepared for a different experience!

Ingredients:
1 tablespoon olive oil (I used extra virgin)
3 slices bacon
1 large onion, chopped ( I used yellow)
2 cloves minced garlic
1 teaspoon salt (I used Kosher)
1 teaspoon pepper
3 cups chicken broth
1 pinch of red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces (as you can see below, I opted for the bagged fresh collards.  These definitely need to be cut smaller and I would also remove any large ribs.)

1.  Heat oil in a large pot over medium-high heat (I used a dutch oven).  Add bacon and cook until crisp.  Remove bacon from pot, crumble it and return to the pot.  Add onion, and cook until tender, approx. 5 minutes.  Add garlic and cook until just fragrant.

2.   Add collards and fry until they start to wilt.

3.  Pour in chicken broth and season with salt, pepper and red pepper flakes (next time I will use a little more seasoning).  Reduce heat to low, cover and simmer for 45 minutes–I would go a little longer–until greens are tender.

Source:  Ken Adams, allrecipes.com

Chicken-n-Veggies

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Mormon Mavens Blog Spot

This is one of those recipes that came to “be” out of desperation — when I was out of other things for a recipe.  It has become a go-to recipe for us – Even our “I don’t really like chicken people” love this.  It is on the table from start to finish in less than 30 minutes.  Use the leftovers in a wrap – Yummy!
Note:  Some of the ingredients are “to taste”

Ingredients:
1 Tbls Coconut Oil
7-10 Chicken Tenderloins chunked
2-3 cloves garlic or equivalent in Garlic Powder
1/2 – 1 medium onion chopped
2 cups broccoli florets
2 zucchinis cut in half lengthwise and sliced
Lemon Pepper

1.  Melt Coconut Oil in large frying pan, add chicken
2.  Fry chicken for 4-5 minutes – add a little water if necessary to keep from burning
3.  Add garlic, peppers and onions – saute/fry for 5 minutes or until chicken is almost done
4.  Add Broccoli and Zucchini with a little water for steaming and to keep from burning.
5.  Sprinkle entire pan with Lemon pepper
5.  Cook for additional 4-5 minutes or until broccoli is tender.

Enjoy!

Source:  A Jennie original

Happy Independence Day!

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Other than the sweltering heat, I always love the Fourth of July.  I love fireworks and parades (which always make me cry for some reason) and sparklers and flags.

And I love my country.

I have a great love for the Founding Fathers of America.  They were not perfect men but I believe that they were divinely inspired to do the great work that they did for my country.  They took a stand that required complete and total commitment.  One that was also, quite literally, do or die.

I have to ask myself if I have that kind of courage.  I think I do in some situations.  I think we all do in very drastic situations, perhaps involving the safety of a loved one.

But what about the less obvious opportunities to take a stand?  What about our personal independence from whatever tyrants we have allowed to rule our lives?

While we are totally dependent upon, and grateful to, a loving Father in Heaven and His Son Jesus Christ, we must not allow ourselves to be enslaved by the ruthless despots that rob us of our precious “natural” resources of time, energy, and talents.  Are there any ways that we, in our very personal lives, have allowed a “foreign” ruler to reign supreme?  An addiction, a habit, a weakness, a character flaw….something that we know we need to break free from but somehow feel unable or unwilling to declare our independence from?


President James E. Faust once said:

Each new day that dawns can be a new day for us to begin to change. We can change our environment. We can change our lives by substituting new habits for old. We can mold our character and future by purer thoughts and nobler actions. As someone once put it, “The possibility of change is always there, with its hidden promise of peace, happiness, and a better way of life.”

Peace, happiness, and a better way of life?  Sounds good to me.  Sounds like something the Founding Fathers wanted.


And so, I challenge myself (and you, if you are up for it) to declare independence from one thing today.  One vice or habit that steals away a part of you, that somehow holds you captive.  It doesn’t have to be huge.  In fact, it probably should be something small that you can tackle with confidence.  


Really think about it.  Has something been gnawing at you, making you squirm, filling you with regret?  Analyze it and pick it apart if it’s too big to handle in one chunk.  Pick a baby step that at least puts you one foot into the journey towards independence from whatever maniacal monarch has you in chains.


Declare it, and then fight for independence from it!  Look it straight in the eye and say:



Happy Independence Day to my fellow Americans!  May it mean more to you on this day than ever before.

Peach Ice Cream

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 The texture of this is like frozen custard.  I think I would add even more peaches though.
Ingredients:
2 1/2 cups sugar
1 cup whole milk (I used half-and-half)
4 large egg yolks
salt
2 cups fresh peaches (about 4 of them), peeled, pitted, and pureed
1 cup half-and-half
1 cup whipping cream
1 t. vanilla extract
Directions:
1.  In medium saucepan, whisk together sugar, milk, egg yolks, and a pinch of salt.  Place pan on medium-high heat, and whisk until mixture comes to a simmer.  Lower heat to medium and whisk mixture 5 minutes, or until it begins to thicken.  Strain into large bowl, then whisk in peaches, half-and-half, cream, and vanilla.  Cover with plastic wrap and refrigerate 2 hours, or until chilled.
2.  Pour mixture into ice cream maker; process according to manufacturer’s instructions. 
Source: Country Living

Zucchini Bake

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I know we JUST had a zucchini bake posted here but, sometimes options are good, no?  I tried this recipe for the first time today and thought it was delicious and comforting.  Hope you enjoy!

Ingredients:
4-5 small zucchinis (up to 15 oz) unpeeled and coarsely grated*
1 large onion, finely chopped
1 packet Canadian bacon (6 oz or to taste) finely chopped**
1 cup grated cheddar cheese, packed
1 heaping cup self rising flour***
1/3-1/2 cup oil
5 eggs lightly beaten
salt and pepper to taste

1.  Preheat oven to 350 degrees.  Grease a small or medium size baking dish (size will determine baking time).
2.  Mix all ingredients in a large bowl.  Pour into greased baking dish.
3.  Bake 30-40 minutes for a medium or shallow dish.  Today we used a small deep dish and it took 1 hour.  Zucchini bake is done when brown on top and skewer inserted comes out clean.  Can be served hot or cold.

Entertaining?  Garnish with tomato slices or fresh chopped parsley!

*The smaller zucchinis will make the dish greener due to more skin.
**You can use ham or bacon as well.  If you use bacon you may need to adjust the oil.
*** If you don’t have self rising flour use 1 cup flour, 1 tsp. baking powder and 1/4 tsp. salt

Source:  My Australian friend

“What Matters Most”

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Thinking back on my life, the happiest times have been spent with family. Those people whom I love the most!  The people that matter the most. Letting them know how much I love them is important to me.  And really, its never been hard for me to share those feelings.  But, I know from experience that when I do tell them I love them or appreciate them, it makes a difference in their lives.  That is why we are family, to love and support each other.  To help each other find the way to Heavenly Father.  Love them, and tell them so.