Sunday, May 27, 2012

Homemade Girl Scout Samoas Cookies


I've pinned these on pinterest - but tonight I saw where Toby & Alicia made these together for their anniversary.  They look so good!!  Will be making these soon....I like that it shows a bar cookie version too.

http://bakingbites.com/2009/02/homemade-girl-scout-cookies-samoas-bars/


This is a shortcut recipe that still delivers all the great samoas flavor without some of the more tedious parts of cooking making. These bars have a buttery shortbread base that is topped with the caramel-coconut samoas topping and chocolate.




Homemade Samoas Bars
Cookie Crust
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Topping
3 cups shredded coconut (sweetened or unsweetened), toasted
12-oz good-quality chewy caramels (I used 1/2 batch of my Christmas Caramels)
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok - about 1 3/4 c.)
Preheat oven to 300. Spread coconut evenly on baking sheet (preferably one with sides) and toast 15 to 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.

Saturday, May 19, 2012

Rhubarb Pudding

I don't have enough rhubarb to make this yet....but by next year I should.   This is a recipe Sharon McConnell shared on facebook.   It will be here waiting when I am ready for it.

Rhubarb Pudding
2 eggs, beaten
1 c. sugar
1 tsp. vanilla extract
1/4 c. flour
4 c. diced rhubarb
Whisk together the eggs, sugar, vanilla and flour. Stir in the rhubarb. Grease a 1 1/2 quart baking dish and pour in mixture. Bake for 40 minutes or until pudding is firm. Serve warm with whipped cream.

Thursday, May 17, 2012

Katie's Grape Salad

This salad has become Katie's trademark recipe.  She can't show up without it anymore (like she did at Easter).  She made it Sunday for Mother's Day....Granny would have definitely scolded her if she hadn't.  .  I took notes as she made it so I could make one to take to my Master Food Safety Advisor Class yesterday.  It was a hit with several recipe requests.  I posted another version earlier thinking it was the same......but it is not.  So here is Katie's recipe.

Katie's Grape Salad
2 bags of grapes - (I used 4 lbs. red seedless)
8 oz. cream cheese, softened
8 oz. whipped topping, thawed
1/4 c. brown sugar + more for topping
1/4 to 1/2 c. chopped nuts (she used peanuts this time, but has used walnuts, pecans, almonds, etc.)
Wash and stem grapes and set aside.  Cream together:  cream cheese, whipped topping and 1/4 c. brown sugar.  Stir in grapes.  Top with more brown sugar and nuts.  Chill until serving time.

Could be served in place of dessert.......very yummy!!!

Potluck Sausage Pasta Casserole


I seem to be invited to a lot of potlucks lately.....I need a main dish for next week.....I revised one of last years camp recipes and I'm thinking this will be my Potluck Sausage Pasta Casserole. 

POTLUCK SAUSAGE PASTA CASSEROLE
1 lb. rigatoni pasta
1 lb. sausage
2 red/green bell peppers, cut into strips
1 large onion, cut into strips
2 t. granulated garlic 
2 - 26 oz. cans spaghetti sauce
1/4 c. Parmesan cheese
1 c. grated mozzarella cheese
Cook pasta according to package directions; drain.
In a large skillet, saute sausage, peppers, onions, and garlic, over medium-high heat until cooked through and tender, stirring occasionally.  Drain if needed and place in crock pot. Add pasta, spaghetti sauce, and Parmesan cheese; mix well.  Turn crock pot on low for 3 to 4 hours to heat through.  A few minutes before serving, sprinkle  with mozzarella cheese and replace lid until cheese is melted.

Monday, May 14, 2012

Herb Garden Salad Dressing


For Mother's Day Steve got me the coolest Patio Stand for all my little herb pots.  (Am I spoiled or what!?)   Last summer I planted a couple of patio herb pots and tucked them in the garage at the end of summer.  They kept me in fresh herbs all winter!!  I know it was a mild winter and that could have been a huge factor in the success.  But this year I am gearing up for even more fresh herbs next winter....wish me luck!!  

Here is a great salad dressing recipe using lots of fresh herbs from your garden… 

Herb Garden Salad Dressing 
3/4 c mayonnaise
1/4 to 1/2 c. sour cream or greek yogurt
juice of one lemon
1/3 c. freshly grated Parmesan cheese
1/4 c. chopped, fresh parsley
1/4 c. chopped, fresh oregano
2 T. chopped, fresh chives
1 clove garlic
1/2 t. salt
1/8 t. pepper
Place in blender and blend until smooth and creamy. Will will keep in the refrigerator for 2 to 3 weeks.

Sunday, May 6, 2012

Mint Jelly

My patio pot of mint is growing like crazy.  I think it is time to try one of these recipes.

http://nchfp.uga.edu/how/can7_jam_jelly.html

This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Mint Jelly with liquid pectin  (this is the recipe I used)

  • 1-¾ cups mint juice (1½ cups firmly packed fresh mint and 2¼ cups water)
  • 3-½ cups sugar
  • 2 tablespoons lemon juice
  • 1 pouch liquid pectin (3 oz.)
Yield: About 3 or 4 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To prepare juice. Wash mint, crush leaves and stems or finely chop. Place in saucepan, add water and bring quickly to a boil. Remove from heat, cover and let stand 10 minutes. (A few drops of green food coloring can be added if desired.) Strain to remove mint. Discard mint.
To make jelly. Measure 1-¾ cups mint juice into a large saucepot. Stir in the sugar and lemon juice. Place on high heat, stir constantly and bring to a full boil that cannot be stirred down. Add the liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; quickly skim off foam.
Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Mint Jelly in a boiling water canner.

Process Time at Altitudes of
Style of Pack
Jar Size
0 - 1,000 ft
1,001 - 6,000 ft
Above 6,000 ft
Hot
Half-pints
or Pints
5 min
10
15



This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.


Mint Jelly II with liquid pectin
  • 1 cup chopped mint leaves and tender stems
  • 1 cup water
  • ½ cup cider vinegar
  • 3½ cups sugar
  • 5 drops green food coloring
  • 1 pouch liquid pectin
Yield: About 3 or 4 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To prepare mint. Wash and chop mint. Pack solidly in a cup.
To make jelly. Measure mint into a kettle. Add vinegar, water, and sugar; stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add food coloring and pectin; heat again to full rolling boil. Boil hard for ½ minute. Remove from heat. Skim. Strain through two thicknesses of damp cheesecloth
Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Table 1. Recommended process time for Mint Jelly in a boiling water canner.

Process Time at Altitudes of
Style of Pack
Jar Size
0 - 1,000 ft
1,001 - 6,000 ft
Above 6,000 ft
Hot
Half-pints
or Pints
5 min
10
15






Saturday, May 5, 2012

Chocolate Pudding Cake......in a crock pot


Laurie Charley and her family came to stay this weekend while they attended the 100th Birthday Party for their Grandma Talbot.  I decided to try this new recipe for chocolate pudding cake I found online this week.  It worked out great I put it all in the crock pot just as Laurie sent a text message that they would be here in less than an hour.  So I turned it on high hoping it would be done in about 1 1/2 hours, and it was!   Since I was serving it with my homemade Chocolate topping and vanilla ice cream I didn't top melt the chocolate chips over the top and I omitted the whipped cream too.  It was yummy, delicious and warm, what a great bedtime treat.  I will definitely make this again!!  
Chocolate Pudding Cake
1 small pkg. (3.9 oz.) instant chocolate pudding
3 cups cold milk
1 chocolate fudge cake mix
1/2 c. semi-sweet chocolate chips
Whipped cream for serving
Spray slow cooker with cooking spray.
Beat pudding mix and milk together in the slow cooker with a whisk for a couple of minutes.
Prepare cake batter as directed on the box, then pour it over the pudding.
Cover and cook on low for 2 1/2 - 3 hours or until a toothpick comes out clean. (OR high for 1 1/2 hours)
Turn off the slow cooker, top with chocolate, and let stand for 20-30 minutes.
Top with whipped cream, and serve.


Wednesday, May 2, 2012

Poppy Seed Dressing......

My friend LaRae Wilson shared this recipe with me.  LaRae has recently become a Holistic Health Counselor. 
I have been trying to put some of her advice to work.  Steve lost 42 pounds as we have been trying to eat healthier and to not eat processed foods with all these additives that aren't good for you.  We have been adding lots of fresh greens to our meals and I have  been looking for some home-made dressings to make!  This one tastes great,  has healthy ingredients, and contain no additives.   Hopefully you will like it too....



Poppy Seed Dressing
from Green Smoothie Girl - makes 2 cups
1 cup olive oil
1/2 cup honey
1/2 cup red wine vinegar
1 teaspoon sea salt
1 small red onion, cut into fourths
1 Tablespoon Dijon mustard
1 Tablespoon poppy seeds
Blend all ingredients except poppy seeds in a high-power blender until onion is pureed. Add poppy seeds and pulse a couple of times. 
LaRae also says, "The Food Nanny has some great dressing recipes too. Just play around with the ingredients to get the flavors your like and substitute in healthier options if you want."

Lacey Making Teddy Bear Cookies