Monday, September 22, 2008

Strawberry Bread

I bought some strawberries last week and needed to use them so I looked up a recipe for strawberry bread online. I found this one below and I think it turned out really great. You can click here for the website I found it on. I think it is from a Junior League cookbook, which are usually always good. Enjoy!







Ingredients:
1/2 cup unsalted butter


3/4 cup granulated white sugar


3 large eggs1 teaspoon pure vanilla extract


2 cups all-purpose flour


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1/4 teaspoon salt
1 teaspoon ground cinnamon


1/2 cup sour cream or plain yogurt


1/2 cup toasted walnuts or pecans, coarsely chopped


1 1/2 cups chopped fresh strawberries (I used 2 cups)


To make:
Preheat oven to 350 degrees F and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan(9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.




Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.


In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the chopped strawberries and walnuts.




Scrape the batter into the prepared pan and bake about one hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Makes 1 loaf.

Thursday, September 18, 2008

BBQ Chicken Pizza

This is from the CCK Cookbook (pg 56)

3-4 chicken breasts, boneless
3/4 c. corn, rinsed and drained
3/4 c. BBQ sauce
1/2 c. red onion, chopped
1/2 t salt
1 lg. pizza shell, or 2 cans pizza dough
1 1/2 c. cheddar shredded cheese

Directions: In a large pot, boil chicken until done; drain, trim fat and shred. In a skillet brown onion slightly; stir in corn, BBQ sauce and salt heating until warm. Place shell or form dough on pizza sheet. Top evenly with mixture and sprinkle with cheese. Bake at 425 for 12-15 minutes or until cheese is melted and crust is to your liking.

Recipe Note: You can use more or less of the ingredients to suit your taste.

* Aaron doesn't like onions so I omit that. Also, for the crust I use a loaf of frozen bread like you would for the Stromboli recipe. I let it thaw in refrigerator for 8 hours and then pat it out into a rectangle. I let it sit out for about 5 - 10 minutes before patting out as it stretches better.

Oreo and Fudge Ice Cream Cake

Here is the recipe for the ice cream cake I made for Travis's birthday. I got it off of Kraftfoods.com. You can click here for the link to the recipe page. It has a video showing you how to do it if the recipe confuses you. I watched the video to make sure I layered the cake right. Enjoy!




What you need:


1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding (I used sugar free)

8 OREO Cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches, unwrapped (I used sugar free)


To make it:


POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.


ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.


FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

Monday, September 15, 2008

Monkey Munch

I have come to know this great snack recipe as Monkey Munch, but you may have heard of it before as Puppy Chow or some other fun name. This is an easy, easy, easy, and extremely yummy snack for the kids or Care Group. Enjoy!

Monkey Munch

9 cups of Chex cereal (I recommend Rice or Corn Chex)
1 cup of semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups of confectioner's sugar

1. In a large bowl, pour in the 9 cups of Chex cereal.
2. In a medium-sized microwave safe bowl, combine chocolate chips, peanut butter, and butter. Heat in microwave for one minute. Add teaspoon of vanilla. Stir. Heat for 20 seconds more, or until the mixture is smooth.
3. Pour mixture over Chex cereal and stir gently until cereal is covered in chocolate mixture.
4. Put the Chex cereal in a 2 gallon freezer bag. Add confectioner's sugar, seal bag, and shake until cereal is coated in sugar.
5. Pour snack mix on cookie sheet lined with wax paper until cooled. Store in an air-tight container for best results.

*** Suggestion: I made a double-batch of this for Care Group recently. For variety, I purchased a box of Corn Chex and a box of Rice Chex. Each box of Chex Cereal contains 13 cups of cereal, and the recipe calls for 9 cups. So one box will give you more than enough for one batch. Enjoy!

Monday, September 8, 2008

Tuna Salad Nicoise

Alright, here's a healthier recipe. I had this one at a fancy-schmansy restaurant near Melbourne, Australia. (For those, especially me, who did not have French class it is pronounced like saying "knee-swah" and the c should have a little "5" hanging off it...I digress).

Ingredients:
Mixed salad greens or romaine torn into pieces
Long-stemmed green beans (hericot verts-don't pronounce the "h", the 2 "t"s, or the "s"-now I know why I never took French)
baby new potatoes (red skin), quartered
vinaigrette of choice (I like to add dijon mustard to basic Italian-like Newmans)
nicoise olives (or use kalamatas if you can't find)
3 eggs
albacore tuna (they have some nice gourmet ones at Walmart)

Place washed/drained lettuce on plates.
Hard boil the eggs and slice them.
Steam the green beans and new potatoes.
Place items on top of lettuce in little piles (not like a regular salad that you want mixed up).
Drizzel with dressing.
This is delicious!

Reubens

We love Reubens! No, they're not healthy! But they are good...

Ingredients:
Jewish rye bread (2 slices per person)
butter for bread
corned beef (you can get this in the Deli section)
1 can saurkraut
thousand island dressing
swiss cheese (1 slice per person)

Directions:
butter outsides only of bread (ie the side of each piece of bread that will get toasted)
in between layer: beef, saurkraut, dressing, and swiss cheese
from here its like doing grilled cheese-toast on low until golden brown and cheese is melted. my children like it if I omit the kraut(-they don't know what they're missing)