FUDGE BARS

FUDGE BARS
Scott made these and said they weren't that hard to make.  Took about 15 minutes (doesn't include freezing time).  They are so good.  So much better than what you buy in the store.  Came from Martha Stewart FOOD mag.
http://www.marthastewart.com/907441/fudge-bars

• 2 teaspoons cornstarch
• 1 1/2 cups whole milk, divided
• 1 1/3 cups heavy cream
• 1/2 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon fine salt
• 2 teaspoons pure vanilla extract

Directions

1. In a medium saucepan, whisk together cornstarch and 2 tablespoons milk until smooth; whisk in remaining milk, cream, sugar, cocoa, and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute.
2. Transfer to a large liquid-measuring cup and stir in vanilla. Pour into ten 3-ounce ice-pop molds and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.

Cook's Note

Top Pop
Go with a standard pop shape, like we did here, or try another fun mold. You can also use small paper cups -- simply tear to unmold.

POP TARTS

HOMEMADE POP TARTS

These were good and so easy.  The kids enjoyed helping.  Would be fun to have with guests or at a party and have different kinds of jams and let people choose their own.  Didn't have sparkling sugar but would be fun to try (wonder if WinCo has it in bulk).  I just used the boxed pie crust.  Made 1/2 of the glaze - could have made even less that half.

UPDATE: We really like these with any kind of jelly.  Could also use pie filling.  Have done peanut butter with jelly...that is good too.  I like egg wash on top the best.  Also have sprinkled turbinado (brown) sugar on top.  Really liked.  Have used homemade pie crust...see below. Last time I made them I wrapped them up kinda like a present.

Ingredients:

• Pie crust, refrigerated or homemade 
• Jam or Preserves
• Glaze or Egg Wash
• Sparkling Sugar 

Directions:

Preheat the oven to 425 degrees.

Unroll one of the pie crusts and square the edges (I didn't do this I just cut 3 across each way - worked fine being rounded). Cut into rectangles. Place 1 tsp of jam in the center of a rectangle and top with another piece of crust. Crimp all four edges. Repeat until all of the pie crust is used. 

Bake the pop-tarts for about 7 – 8 minutes or until slightly brown. Once cool, pour glaze over and decorate with sugar. If you don’t want to add extra sugar with the glaze, you can use an egg wash on the tops  with some white sugar.

To Make the Glaze:

• 1 cup powder sugar
• milk to thin

Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.

NEVER FAIL PIE CRUST

Danae Winder gave this recipe at a Made from Scratch.  The website justgetoffyourbuttandbake had same recipe but different method to make it (see blog post on homemade pie crust).  My family loves this crust.

4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg

1/2 Cup ice cold water

In a large mixing bowl, combine flour, salt and sugar.  Mix well, then cut in shortening until mixture resembles coarse meal.

In a small bowl, combine egg, vinegar and water.  Whisk together then add gradually to flour mixture, stirring with a fork.  Mix until dough forms a ball.

Allow dough to rest in refrigerator 10 minutes before rolling out.

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES
Found these on pinterest.  They are super yummy - but lots of work and takes advance prep.  I really, really liked the dough (uncooked).  Next time I might try it using flaxseed meal instead of the eggs so I can eat it raw :-)  Abagail said they were the best cookies she has ever had.  Wouldn't mind trying bittersweet chocolate in place of one of the semi-sweet.  In some of the comments people said they didn't put them in the fridge overnight and they worked just fine.
http://www.othersideoffifty.com/2010/08/new-york-times-chocolate-chip-cookies.html

Chocolate Chip Cookies (modified slightly from the New York Times)

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour (used all purpose)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used kosher salt)
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
8 ounces semi-sweet chocolate, chopped into chunks (used food processor but next time use knife)
4 ounces unsweetened chocolate, grated (used food processor - worked great!)
8 ounces semi-sweet chocolate chips
sea salt (didn't do - but after reading comments I want to try)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir all chocolate into dough using a wooden spoon. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. The original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie. So I dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack for 3-4 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

HOT CHOCOLATE BROWNIES

HOT CHOCOLATE BROWNIES
These are really, really good and very rich!!

1/2 cup unsalted butter
2/3 cup half & half or heavy cream (heated in microwave for 30 seconds)
2T hot chocolate mix
1 cup all-purpose flour
1/2 cup Hershey's Dark unsweetened cocoa powder
1/2 teaspoon salt (scant)
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract

Ganache:
1/4 cup heavy cream
1/2 tablespoon unsalted butter
1/4 teaspoon vanilla extract
2/3 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line an 8x8-inch square baking pan (or 11x7) with foil, and spray foil with non-stick cooking spray.

Melt the butter in a small saucepan over medium heat. Cook the butter, stirring freguently, for 6-8 minutes, or unti light golden brown. Stir in half and half and hot chocolate mix.  Stir until well combined.  Remove from heat. 

In a medium-sized bowl, sift together flour, cocoa powder, and salt.
In a large bowl, combine sugars, egg, and vanilla, and beat together, using an electric mixer on high speed, for 2 minutes.
Reduce mixer speed to low, and gradually add melted butter mixture, and beat 1 additional minute. Gradually beat in flour, until just combined. 

Spread batter into pan, and bake at 350 degrees F, for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Cool on a wire rack, or do what I did: Cool pan in an ice-water bath; when cool, freeze the pan for an hour or two in the freezer. I think this process gives brownies a better texture.

To make the ganache, heat the cream and butter in a small saucepan over medium heat, until hot, but not boiling. Remove pan from heat and stir in vanilla and chocolate chips, until well combined and smooth. Pour the ganache over the top of the cooled brownies. Freeze or chill, until set, before slicing.

Yield: 12 brownies

HOMEMADE ICE CREAM

One of our favorites is either vanilla or cinnamon (see ice cream manual).  Scott has also made a chocolate one where you cook the eggs that we really liked.


Also like:
Cowboy Cookbook pg. 233 Frost's Best Homemade Ice Cream (has bananas and pineapple in it).  We all really liked it.  The one thing we didn't like is it has raw eggs.

CHEDDAR SOUP

CHEDDAR SOUP
Easy.  Everyone liked.  Goes really well with meat & crackers.  Perfect Sunday night dinner.


2 T minced onion (I would do 1/2 or a real onion)
1/4 c butter
1/4 c + 1 T flour
2 c milk
2 c chicken broth
1/2# grated sharp cheddar cheese
1/2-1 c (2-3) minced cooked carrots (used 1 c and used food processor to slice)
1/2-1 c. (5-6) minced cooked celery (used 1 c and used food processor to slice)


Saute onion in butter in pot on stove.  Add flour and blend; add milk and broth.  Cook until thickens, stirring.  Add cheese and stir until melted.  Add vegetables and heat and serve.  Delish!

MIXED BERRY PIE

HEALTHIFIED MIXED BERRY PIE WITH LEMON CREAM
Was very good. Roy Gray said I could bring it anytime I wanted.

Nonstick cooking spray

1 1/3

cups finely crushed zwieback or graham crackers

2

tablespoons packed brown sugar

1

egg white, lightly beaten

2

tablespoons butter, melted

3/4

cup Cascadian Farm® strawberry fruit spread (used homemade blueberry/blackberry jam)

2

containers (6 oz) Yoplait® honey vanilla Greek yogurt

6

cups fresh raspberries, blackberries, blueberries, and/or halved strawberries

Fresh mint sprigs and/or Lemon Cream* (optional) (didn't do, but would be good)

• 1Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
• 2Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
• 3Spread yogurt into crust-lined pie plate. In a large bowl, gently toss berries and fruit spread. Spoon over yogurt. Cover and chill for 3 to 6 hours before serving. If desired, garnish with fresh mint and/or serve with Lemon Cream.
  *Lemon Cream: In a small bowl, combine 1 1/2 cups frozen light whipped dessert topping, thawed, and 3/4 tsp finely shredded lemon peel.

DYNASTY CORN PUDDING

DYNASTY CORN PUDDING
This came from Linda Evans in the Parade Magazine.  We all really liked it.

Here is what she has to say about it: Food has never let me down. In the early ’80s, we shot a scene for Dynasty where Joan [Collins] and I had to fight in a lily pond. During lunch, I was bundled up and shivering like a drowned rat, so I asked my assistant to get me something to eat. She came back with this warm plate of corn pudding. I was in heaven!"

UPDATE: Abagail even likes this.  We had for dinner with salad and bacon.  Yum!

• 4 ounces unsalted butter, melted plus addl for greasing
• 3 cups fresh corn kernels, ears (4-5, I will use frozen - thaw first if using frozen)
• 2 eggs
• 1 cup sour cream
• 9 ounces monterey jack cheese or 9 ounces monterey jack pepper cheese, cut into 1/2 inch cubes
• 1/2 cup cornmeal
• 1 (4 ounce) can whole green chilies, drained, patty dry and cut into 1/2 inch
• 1/2 teaspoon salt
• 1/2 cup grated parmesan cheese

Directions:

1. 1
   Preheat oven to 350°F Generously butter a 2 quart rectangular casserole dish.
2. 2
   In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.
3. 3
   In a large bowl, combine all remaining ingredients, except parmesan cheese.
4. 4
   Add pureed corn and mix well. Pour into casserole dish, sprinkle with parmesan and baked for 30 minutes, or until puffed and golden.

Cook’s note: If the top isn’t browned but the pudding looks set, place it under a preheated broiler for a couple of minutes, until golden spots appear. Keep an eye on it so it doesn’t burn.

Linda's Tips:

• To add more bite, sprinkle in some hot sauce, like Frank’s RedHot.
• For an even cheesier taste, mix in some cheddar.
• Pair the pudding with a spinach salad and roasted chicken for dinner.
• Feeling weighed down? Try taking a daily one-hour walk like I do.

PARTY CHICKEN

PARTY CHICKEN
This came from Pinterest.  This is so good.  It looks kinda gross, but delish!  Everyone loved it.  Would be perfect for Sunday.  I did as many chicken tenders as I had bacon slices.

Boneless, skinless chicken tenderloins wrapped in bacon and then top with a mixture of cream of chicken soup and a cup of sour cream. Cover with foil and bake at 225 for about 4 hours. Then remove foil and bake at 350 for 15 minutes. The chicken is so tender and tasty...you can cut it with a fork!

FROZEN HOT CHOCOLATE

FROZEN HOT CHOCOLATE
http://tastykitchen.com/recipes/drinks/frozen-hot-chocolate-2/?print=1
So after being outside most of the day in 90 degree weather - we were outside again and the wind started to blow and small rain drops started to fall, but it was still 85 degrees out.  So Abagail says, "Can I have some hot chocolate?"  Are you kidding me?  I said no, but I will make frozen hot chocolate.  

We all loved it - it is so yummy!!!!  It took about 10 minutes to make.  I didn't wait for it too cool to room temperature.  Make sure and use a good blender (I used the Bosch)

• 3 Tablespoons Granulated Sugar
• 1 package Hot Cocoa Mix (about 3 Tablespoons)
• 2 Tablespoons Unsalted Butter
• ⅓ cups Semi-Sweet Chocolate Chips
• ⅓ cups White Chocolate Chips
• 12 ounces, fluid Can Evaporated Milk, Divided
• 4-½ cups Ice
• Whipped Cream, To Taste
• Mini Marshmallows, To Taste

Preparation Instructions

Combine sugar, cocoa mix, and butter in the top of a double boiler that is set over gently boiling water. Stir often until melted and a smooth paste forms. Add semi-sweet & white chocolate chips; stir. When chips begin to melt, slowly stir in 1/2 cup of evaporated milk. Stir until smooth. Cool to room temperature.

Combine the chocolate base mixture, the remaining evaporated milk and ice in a blender (you can do this in batches) and cover. Blend until smooth. Pour into frosty glasses. Top each with whipped cream. Sprinkle with additional chopped chocolate chips & mini marshmallows, if desired.

CAFE RIO RECIPES (NOT THE PORK)

Cilantro Lime Rice

WE TRIED CINCO DE MAYO 2012 - WE LIKED
2 cups rice
1/2 cup butter
1/2 cup onion, chopped
3 cups chicken broth (vegetable broth also works well)
1/2 cup water
1/2 tsp salt
1 lime, juiced
1/2 cup cilantro leaves (with stems removed), snipped into small pieces

1. Preheat your oven to 350 degrees F.
2. Melt butter in a large skillet over medium heat.  Add onions and rice, and saute, stirring, until it starts to get golden brown.  Remove from heat, and stir in broth, water, and salt.
3. Pour the mixture into a 9x13 baking dish, and spread it all out evenly in the pan.  Cover with aluminum foil, and bake for 1 hour.  When I made this, I was running late, so I just upped the temperature to 375 and baked it for 45-50 minutes, and it turned out just great.  
4. Meanwhile, juice your lime.  When the rice is finished baking, stir in the lime juice and cilantro.  Serve immediately (hopefully as part of your amazing sweet pork salad--recipe to come!).

 Cafe Rio Dressing

1 1/3 Cup sour cream

3/4 cup mayonnaise

1 Bunch of cilantro (leaves not the stems)

1 package ranch dressing mix

4 tbsp. salsa Verde (green salsa)

2 cloves of garlic

1/8 tsp. Tabasco sauce

juice of one lime

Mix together in the blender 

Creamy Tomatillo Salad Dressing

(from Kalyn's Kitchen)

1 small bunch cilantro (stems removed)

2 large or 4 small tomatillos

1/2 tsp minced garlic

2 Tbsp fresh lime juice

1 jalapeno pepper, seeded and diced (optional)

2 cups prepared ranch dressing (if you don't have any handy, you can use this recipe for homemade ranch dressing)

1. Wash and dry cilantro leaves.  You can use a salad spinner or just pat them with paper towels.  Chop cilantro leaves into small pieces (or throw them in a food processor and pulse for a few seconds).  Roughly chop tomatillos.

2. Combine cilantro, tomatillos, garlic, lime juice, and jalapeno (if using) in a food processor or blender.  Pulse until finely pureed.  Add prepared ranch dressing and pulse until combined.  If the dressing isn't quite the right balance for you, try adding another tomatillo.

3. Chill for 1-2 hours, then shout hooray and eat your delicious salad.

CAFE RIO PORK

CAFE RIO PORK
This is my favorite one:
http://stephenandnat.blogspot.com/2012/04/spicy-shredded-pork.html


Spicy Shredded Pork
Ingredients
1/2 of a yellow onion, cut into wedges
2 chipotle peppers in adobo sauce, minced
1 whole pork butt or shoulder (about 3-4 lbs)
2 cans Dr. Pepper or Coke (or one 2 liter)
3/4 c. brown sugar
1/4 c. water
1 can (10 oz) medium heat red enchilada sauce
pinch of salt

DIRECTIONS:
1. Turn crock pot on to high heat. Place onion wedges onto the bottom of the pot.
2. Salt and pepper the pork butt, then place on top of onion. Pour water and both cans of soda over the pork, add enchilada sauce and brown sugar, stir. Then sprinkle with the chipotle peppers and salt. Place the light on the pot and cook for 6-7 hours. During the cooking process, turn the pork 2-3 times. When the meat is falling apart and really tender, you know it is ready.
3. Remove the pork from the pot and place onto a cutting board. Using two forks shred the meat, discarding any fat. Return meat to the liquid in the pot, heat for an additional hour, keep warm until you are ready to serve it.

Cafe Rio Sweet Pork #1

WE TRIED CINCO DE MAYO 2012 - VERY DELISH!
5-6 lb pork roast
1 Tbsp cumin
1 cup brown sugar
20 oz bottle Dr. Pepper (caffeine free works just as great too)
12 oz bottle red taco sauce

1. Combine all ingredients in a large mixing bowl.  Cover, and refrigerate overnight to marinate the meat.
2. In the morning, pour the contents of the bowl into a slow cooker (or at least the roast and enough marinate to cover it).  Cover, and cook on low 6-8 hours.  Remove the roast, shred, and return it to the slow cooker.  Cook for another hour on low.
3. Sweet pork heaven!

Cafe Rio Sweet Pork #2

Pork roast
1 can Coke
1 cup brown sugar
1 small (4 oz) can chopped green chiles
1 (7.75 oz) can green el pato sauce

1. Place the roast and just a bit of water in a slow cooker, and cook on low overnight.
2. In the morning, shred the roast and place it back in the slow cooker, along with all of the remaining ingredients.  Cook on low all day (or until you just can't take it anymore and you HAVE to have some sweet pork right now!).
3. Sweet pork heaven!

 Cafe Rio Pork

3 cups salsa

3 cups brown sugar

4 lb. pork sirloin roast 

Mix ingredients in crock pot and let cook for 10 hours on low. Optional: after 9 hours shred it and mix with salsa and let cook for another hour.

BRAZILIAN LEMONADE

BRAZILIAN LEMONADE
Dan & Judi had this when they went to Tucanos.  They loved it and found the recipe when they got home and sent it our way.  Never had it before and it is delish!  Abagail said, "This cools me off on a hot day."  So true!  Her suggestion and my mom's was it was too much sugar and condensed milk.  I added 1/2 cup sugar and would add a little more next time.  Added 4T milk.  I thought that was good.  Scott said it would be good if we added strawberries too.  Update: tried with strawberries, really liked!  But it is so good without them too!  Either way.
http://www.ourbestbites.com/2008/05/brazilian-lemonade/

Brazilian Lemonade

4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

MAPLE ROASTED BUTTERNUT SQUASH

BUTTERNUT SQUASH
We all really liked this.  Didn't have real maple syrup - would be better with that, but was still good.
http://www.5dollardinners.com/2009/11/maple-roasted-butternut-squash.html


Ingredients
1 large butternut squash (about 2-3 pounds)
1 Tbsp extra virgin olive oil
1/4 cup maple syrup 
Few dashes each of ground cinnamon, nutmeg and allspice 


1. Chop off the stem and bottom of the squash.  Using a vegetable peeler, peel off remaining skin.


2. Cut the squash in half crosswise just above where it gets larger, or where the seeds live.


3. Using a spoon, scoop out the seeds.


4. Dice the whole squash into 1/2 inch cubes.


5. Place squash into an 8×8-inch glass baking dish.  Sprinkle with olive oil and maple syrup.  Toss.


6. Add a few dashes each of ground cinnamon, ground ginger and allspice.  Toss.


7. Bake uncovered at 400° for 30-35 minutes.

FRIED CHICKEN

FRIED CHICKEN
This was so yummy!  I used thighs (with bones) and a couple of chicken breast. Next time I will do tenders. The thighs took forever to cook.  Fried in canola oil.  Some of the comments say to dip in flour before egg.  My breading stayed on fairly well.  Wouldn't hurt to try that next time. Also might read some of the other comment (most helpful) and try some of their suggestions.

• 30 saltine crackers (I also used about 5-10 Roasted Vegetable Ritz like crackers (Albertsons brand))
• 2 tablespoons all-purpose flour
• 2 tablespoons dry potato flakes
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1 egg
• 6 skinless, boneless chicken breast halves
•  
• 2 cups vegetable oil for frying

Directions

1. Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
2. Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

http://allrecipes.com/recipe/chicken-fried-chicken/detail.aspx?event8=1&prop24=SR_Title&e11=chicken%20fried%20chicken&e8=Quick%20Search&event10=1&e7=Home%20Page