Monday, April 7, 2014

Buffalo Chicken Dip

Katie Munson

Here is the recipe for the amazing crock pot  buffalo chicken dip from the potluck.
1 whole rotisserie chicken, shredded (include a little bit of the skin for flavor)
1 12-oz bottle of buffalo hot sauce
16-oz of cream cheese, softened in the microwave
16-oz shredded pepper jack cheese
8-oz sour cream
Corn chips
Cut veggies
Put everything, except chips and veggies, into crock pot stir well and allow that to simmer on low for 1-2 hours until the cheese is soft and can mix well. Give it all another good stir and enjoy!
Tastes awesome with chips or veggies or just on a fork!!
Thank you to Katie Munson for passing the recipe on to me!!

Wednesday, March 19, 2014

Pound Cake

16 tablespoons (2 sticks)butter, plus extra for greasing pan
3 large eggs, plus 3 large egg yolks
2 teaspoons vanilla extract
1 ¾ cups (7 ounces) flour, plus extra for dusting loaf pan
½ teaspoon table salt
1 ¼ cups (8 ¾ ounces) sugar

The butter and eggs should be the first ingredients prepared so they have a chance to stand at room temperature and lose their chill while the oven heats, the loaf pan is greased and floured, and the other ingredients are measured. Leftover cake will keep reasonably well for up to 3 days if wrapped tightly in plastic wrap or foil and stored at room temperature.

Cut butter into 1-tablespoon pieces and place in bowl of standing mixer; let stand at room temperature 20 to 30 minutes to soften slightly (butter should reach no more than 60 degrees). Beat eggs, egg yolks, and vanilla in liquid measuring cup until combined. Let egg mixture stand at room temperature until ready to use.

Adjust oven rack to middle position and heat oven to 325 degrees. Generously butter 9 by 5-inch loaf pan; dust pan liberally with flour and knock out excess.

In standing mixer fitted with flat beater, beat butter and salt at medium-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping bottom and sides of bowl once with a spatula. Reduce speed to medium; with mixer running, gradually pour in sugar (this should take about 60 seconds). Once all sugar is added, increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in slow, steady stream; this should take 60 to 90 seconds. Scrape bottom and sides of bowl; beat mixture at medium-high speed until light and fluffy, 3 to 4 minutes (mixture may look slightly broken). Remove bowl from mixer; scrape bottom and sides.

In 3 additions, sift flour over butter/egg mixture; after each addition, fold gently with the spatula until combined. Scrape along bottom of bowl to ensure that batter is homogenous.

Transfer batter to prepared loaf pan and smooth surface with rubber spatula. Bake until golden brown and wooden skewer inserted into center of cake comes out clean, about 70 to 80 minutes. Cool cake in pan on wire rack for 15 minutes; invert cake onto wire rack, then turn cake right side up. Cool cake on rack to room temperature, about 2 hours. Slice and serve.

Tuesday, January 14, 2014

45th Birthday Cake Party

Thank you to all of you for sharing your cakes and birthday wishes, I had a fabulous day celebrating!

Nibbles by Nic

Maple Beer Cake with Salted Caramel Glaze and Bacon Peanut Beer Brittle

Who Needs A Cape?

Champagne Cupcakes

Tales From A Middle Class Kitchen

Chocolate Banana Cake

Margaret's Morsels

Perfect Pair

Hadia's Lebanese Cuisine

 Lazy Cake

200g/7oz dark chocolate, cut into small pieces
200g/7oz milk chocolate, cut into small pieces
400g/14 oz plain cookies (vanilla wafers)
3 egg yolks
1 cup heavy cream
3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup /1 stick butter, melted

Place the wafers in a large bowl and roughly crush with your hands. Set aside.
Place the dark and milk chocolate in a saucepan.
Add the egg yolks, sugar, heavy cream, vanilla extract and melted butter.
Whisk the saucepan mixture over medium heat, incorporating to obtain a shiny chocolate sauce . Bring to a gentle simmer and set aside.
Add the crushed wafers to the chocolate sauce and stir.
Lightly grease a large ring cake pan and transfer the mixture to it.
Place in the freezer overnight.
Invert to a flat dish.Enjoy!

Note: If the cake sticks to the pan when converting to a platter, hold the pan over a low flame for about 10 seconds, invert the cake to a flat dish and the cake will come out nice and firm.


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Tuesday, December 31, 2013

Top Ten Count Down of 2013

Top Ten 2013 Countdown of Most Viewed, Pinned and Requested Recipes












Tuesday, November 5, 2013

Cook-off Chili

I scoured chili recipes, since I don't have a tried and true one that I use. I admit it that I usually open a can of chili when I want to make chili dogs, chili fries, or well...chili.
This is what I came up with. I am not a spicy-hot kinda girl, so this is nice and mild with lots of flavor. Enjoy it and you may come in second at the church chili cook-off too.
I did get lots of compliments, and even was asked if this was Wendy's Restaurant chili from the drive-thru...That is a compliment too, right!?!

1 pound ground beef (mine was mix of beef and lamb)
1 large white onion, finely diced
1 large green pepper, seeded and finely diced
1 TBS garlic, finely minced
salt, pepper, and garlic powder to taste or 2 tsp of Crazy Salt
1 envelope mild chili seasoning
1/4 tsp ground oregano powder, found in the Mexican spice aisle
1 46-oz can of vegetable juice (Like V-8)
2 15-oz can dark kidney beans, drained and rinsed
1 15-oz can light kidney beans, drained and rinsed
1 15-oz can red beans or pinto beans, drained and rinsed
1 4-oz can diced green chilies, mild
1 20-oz can crushed tomatoes in juice
2 bay leaves, whole
2 TBS to 1/4 cup sugar, this takes the acid bitter taste out of the tomatoes
More salt or pepper to adjust the taste. Mine needed about 1/2 tsp of salt for balance.

In a large skillet brown the meat, onions, and peppers until the meat is brown and the peppers and onions are softened. Add garlic and seasonings. I didn't drain my meat, it wasn't very fatty and the onions, peppers, and garlic needed some oil to cook in. I also added no water to the chili seasoning.

While meat and vegetables are browning, add to your crock pot add the juice, beans, chilies, tomatoes, sugar (start with only 2 TBS and add more if needed), and bay leaves. Set on high

You could add at this point black beans, canned/fresh/frozen corn, jalapeno pepper, what ever you want to make it your own. But I just went with the recipe as written above.

Add meat/veggies to the crock pot, stir well. Cover for one hour on high.
Turn the heat down to low for 3-4 more hours, or keep on high for 1-2 more hours.
Check for seasoning, add more sugar, salt or pepper as needed. I added more salt.

Serve with grated cheese, sour cream, and corn chips if desired.

Let me know if you try and and win your next chili cook-off!