Wicked Delicious: Simple, Easy Winter Weeknight Dinner: Crock-Pot Ho...

I came across this recipe and am very anxious to try it.  With my new work schedule, I have decided that the best way to make sure that I can get dinner on the table at a reasonable time is for it to cook while I am at work.

I will share other crock pot recipes with you as I find those that are interesting (to me) and that I intend to try.  If you have tried it or will try it, please let me know how it worked out for you.

Oh yeah, I am notorious for modifying recipes, so I will let you know what changes I make.

ENJOY!!!

Wicked Delicious: Simple, Easy Winter Weeknight Dinner: Crock-Pot Ho...: If you are looking for something simple, easy, and scrumptious to make for dinner, this is it. These chicken and potatoes each only have 5 ...

Smores Cupcake

 

 

Ingredients:

For the graham cracker crust:

• 1-1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 2/3 cup unsalted butter, melted

For the cake:

• 1/2 cup plus 1 tablespoon cocoa powder
• 1/2 cup plus 1 tablespoon hot water
• 2-1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1-2/3 cups granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 3/4 cup sour cream

For the frosting:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.
2. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter. Mix well with a fork.
3. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom.
4. Bake for 5 minutes. Remove from the oven and maintain the oven temperature.
5. In a small bowl, combine the cocoa powder and hot water and whisk it until it is smooth.
6. In another medium bowl combine the flour, baking soda, baking powder and salt. Then, whisk it to blend.
7. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.
8. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.
9. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
10. Blend in the vanilla and then the cocoa mixture until it is smooth.
11. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.
12. Divide the batter evenly between the prepared liners, filling each about 3/4 full.
13. Bake until a toothpick inserted in the center comes out clean, about 18 minutes, rotating the pans halfway through baking.
14. Let them cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.
15. To make the frosting, combine the egg whites, sugar and cream of tartar in a bowl set over a pan of a few inches of simmering water.
16. Heat the mixture, whisking frequently, until it reaches 160 degrees F with an instant-read thermometer.
17. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form.
18. Mix in the vanilla until combined. Transfer the frosting to a pastry bag fitted with a decorative tip.
19. Brown with a kitchen torch or broiler (watch carefully!) and garnish with chocolate and graham cracker segments (optional).

Campfire s’mores martini

Serves 2

Ingredients:

• 3 ounces Smirnoff Fluffed Vodka
• 1-1/2 ounces crème de cacao
• 3/4 ounce Kahlua
• 3 ounces vanilla creamer
• Ice
• 2 teaspoons melted chocolate
• Graham cracker crumbs
• 2 toasted marshmallows dipped in melted chocolate and graham cracker (optional garnish)

Directions:

1. Rim two martini glasses with graham crackers, by coating the rim with crème de cacao and then dipping in a shallow plate filled with graham crackers. Pour 1 teaspoon of melted chocolate in the bottom of each glass. Set aside.
2. In a cocktail shaker filled with ice, combine vodka, crème de cacao, Kahlua and creamer. Shake to combine. Using a strainer, pour into two prepared martini glasses.
3. Garnish with dipped toasted marshmallows.
4. Serve and enjoy!

Back to Basics- Easy Homemade Vanilla Cake from Scratch

Simple Salted Caramel Recipe - How to Make Caramels

How to Make Rich Cinnamon Rolls

Mega Salad

There is nothing better sometimes, than a mega salad.  I like to make these for dinner for me and my daughters to share.  It is great and quite filling.  I prefer spinach salad, but sometimes I do use a spring mix.

Fruit platters

Food Wanderings in Asia: Tim Tam Slam Ice Cream: Do It Like the Aussies!

Food Wanderings in Asia: Tim Tam Slam Ice Cream: Do It Like the Aussies!: Finally, a recipe after what seemed like eternity! It's long overdue. I'd been stuffing my face and eating out more often than s...

Korean American Mommy: Panfried Pork & Scallion Mini Buns

Korean American Mommy: Panfried Pork & Scallion Mini Buns: Yum. Yum. Yum. Words can not describe the yumminess of these bite sized buns. And this is one of those dishes that I thought was incredibl...

Black Bean Burger - First Attempt

10 Minute meal

 I am a fan of quick and easy.  For lunch today I decided on ramen, but who wants just plain old ramen?  Yeah me either.  So, I did a one pan dish that took all of 10 minutes to cook.  I started with 1 Italian sausage link like the one pictured.  Literally, a handful of spinach.  Now the amount of spinach you use is dependent on how much you like spinach.  So, back to the handful of spinach.  I take the handful and rough chop it into more bite-sized pieces or nice shreds.  Ok, so for those of you who do not have fresh spinach on hand, you can use half a box of chopped frozen spinach.

Begin by browning the Italian sausage in a skillet along with 1 tbsp of minced garlic.  Now, I use a lot of garlic, so I buy it by the jar for quick use.  If you are ambitious and would like to mince it yourself....GO FOR IT!!!!   

Once sausage is browned and mixed with garlic, add in the spinach and let it cook until it wilts slightly.

Your mixture should look a little like this  ===>

Add in one pack of ramen.  Now I used pork this time because I am using a pork sausage and was just feeling that way I suppose.  If you like a different one, then use that.  Whatever floats your boat.  Make sure you add the seasoning package also and crush up the noodles a bit so they are easier to eat.  Now if you like them all long and unruly, knock yourself out.  I added about 1 1/2 - 1 3/4 cups of water.  The amount of water you add should do two things.  1.  Be enough water for the noodles to cook in, and 2.  alters the amount of saltiness you will get.  I am not a huge salt person so I tend to give myself more soup so the saltiness will not overpower my poor little taste buds.  Another thing you need to consider is how you like to eat your noodles.  I don't like mine all soggy and try to get a good cooked but slightly firm noodle.  It should look a little like this below once it is pretty much done. 

 

 The finished product should look a little like this.  You can always add a little heat to it with either a dash of cayenne or you can add a boiled egg.  Whatever other additives you would like to add to enhance your experience go for it.  I like to make this for either lunch or when I am looking for a lazy dinner.  It is filling and pretty darn tasty.  Of course you can modify the sausage to be a turkey Italian sausage or ground beef./turkey/chicken/pork.  whatever your like, don't deny yourself, throw it in and enjoy.  It is all about the experience and the enjoyment.

Simple, quick, and tasty.

So  with the day being so beautiful, I didn't want to spend all my day inside preparing dinner, so I decided to do simple and satisfying: Tomato, cucumber, and onion salad w/grilled Italian chicken thighs.

Tomato, Cucumber, Onion Salad

• 2 cucumbers (peeled and sliced thinly)
• 1 pint cherry tomato or you could dice up 1 large tomato
• 1 Red or Vidalia  onion (depending on your preference)
• 3 tbsp  Marzetti Sweet Italian  

Mix all ingredients together and allow to chill in the refrigerator for at least an hour, or could be made the night before so that the flavors have time to mix well.   You may also add green pepper slices if you desire.

**Some people like to add 1 tbsp of apple cider vinegar and olive oil or zesty Italian dressing.

Italian Fiesta Chicken

       

• 1 4lb bag of chicken thighs. (I used the Great Value brand from WalMart).
• 3 lb chicken legs
• 1 pkg Hidden Valley Farms Fiesta Ranch Dip
• 1 8oz bottle Kraft Zesty Italian Dressing

Place chicken in a bowl and mix in ranch and itlaian dressing until every piece is covered.  Allow chicken to marinate for at least an hour, but ideally this is best if you put it together the night before or before you go to work in the morning.   I am not sure about you guys, but I prefer grilling on a charcoal grill.  There is just something about the smokey flavor and essence derived from grilling with charcoal.  That being said, you are welcome to use whatever method you prefer.  Some people like the indoor George Forman grills, propane, blah, blah, blah.  Do what makes you happy and what is easier for you.

I hope you enjoy.  Also, if you want to have a bit more of a kick, add a dash of cayenne.