Wednesday, December 28, 2011

My top picks of 2011

Ok so I was going to do my top 11 of 2011 but when I started going thru the over 250 recipes I posted this year there was no way I could only pick 11 so I decided to do my top 20 of 2011 lol It was still so hard to pick and there are so many more that I would add to the list of favorites but these are the ones that stood out the most for me and I will make again and again. In no particular order here are my favorites for the year.

Main Dishes.

# 1 Chicken and black bean tostadas
 #2 General tsos chicken
 #3 Chicken lo mein
 #4 Chicken enchilada pasta
 #5 Cheeseburger ring
 #6 Skillet beef tamales
 #7 Chicken fajita pizza
 # 8 Sizzling chicken and cheese
 #9 Basil cream chicken and noodles


 #10 Chicken tortilla soup
 #11 Lasagna soup
 #12 Blue ribbon chili

 #13 Cinnamon sugar orange knots
 #14 Pumpkin cinnamon chip bread
 #15 Buttermilk banana bread
 # 16 Texas roadhouse rolls

 #17 Cilantro lime rice
 #18 Chicken fried rice

 #19 Cream cheese coffee cake
#20 Funnel cakes

I have enjoyed doing my food blog all year and hope to continue doing it. Thanks to all the people that enjoy and follow my blog and for all the comments that you give I read everyone and really enjoy knowing that people are trying out my stuff. Have a great New Years and I will see you again in 2012 :)

Friday, December 23, 2011

Santa Hat Party Mix

For the Santa Hats:
Red melting discs
Mini marshmallows
White sprinkles (nonpareils)

1.Melt the red discs in a double broiler (or microwave). Dip the bugles in the candy and set to dry on a parchment paper covered baking sheet. Pour the nonpareils in a bowl. When the candy coating is set, dip the top point of the bugle into the red coating and place a mini marshmallow on the tip. Dip the bottom of the "hat" back in the melted candy, then dip in the sprinkles. Place back on a cookie sheet to set up.

For the chex mix:
1 1/2 C rice chex
1 1/2 C corn chex
2 C mini pretzels
1 C salted dry roasted peanuts
3/4 cup dried cranberries
1 to 2 C red and green chocolate m&m's
White chocolate for melting (or white candy discs)

1.Pour all of your ingredients except the m&m's on a large baking sheet covered in parchment paper. Melt the chocolate and drizzle over the mix. Stir mix and coat with chocolate. After it is dry, add the m&m's.And place Santa hats on top. Be careful not to break the hats.

Triple Cheese Scalloped Potatos

4 pounds russet potatoes, peeled, and sliced ( about 12-13 med potatos)
1 teaspoon salt
1 stick butter
1/4 cup flour
1/4 onion, finely chopped
3 cups whole milk
3 cups extra-sharp cheddar cheese, grated
1/2 cup (packed) freshly grated Parmesan
1 cup white American cheese, cut into small cubes
1/2 teaspoon ground black pepper
2 cup crushed cornflakes cereal

1.Place the potatoes in a large pot.  Cover with water, add salt, then bring to a boil on the stovetop until tender enough to be pierced with a fork.  Drain the potatoes.  Transfer to a deep baking dish.
2.While the potatoes are cooking, heat 1/2 the stick of butter in a large saucepan.  Add the onions and saute until softened over medium heat.  Whisk in the flour to make a thick, pasty roux.  Slowly begin whisking in the milk.  Continue whisking the milk until the mixture thickens slightly.  Stir in the cheeses.  Salt & pepper to taste.

3.Pour the cheese mixture over the potatoes.  Stir the potatoes slightly until they are well coated with the cheese mixture.

4.In a small, microwave safe bowl, melt the remaining butter, then stir in the crushed cornflakes.  Sprinkle atop the potatos. 

5.Bake in an oven preheated to 350 degrees for 30-40 minutes, or until the cheese is bubbling and the cornflakes have turned golden brown.  Allow to cool slightly before serving.

Thursday, December 22, 2011

Chocolate Cherry Snowballs

1 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup maraschino cherries chopped
1/2 cup powdered sugar
1/2 cup chocolate chips
1.Heat oven to 400°F. In large bowl, beat butter with electric mixer on medium speed until fluffy. Gradually beat in 1/2 cup powdered sugar until light and fluffy. Stir in almond extract. In medium bowl, mix flour and salt. On low speed, beat flour mixture into butter mixture until well blended. Stir in cherries.
2 .Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.

3. Bake 9 to 11 minutes or until edges just begin to brown. Cool slightly. Measure 1/2 cup powdered sugar into small bowl. Roll each cookie in powdered sugar. Place on cooling rack to cool completely.

4 .Place chocolate chips in small resealable freezer plastic bag. Microwave on High 45 to 60 seconds, turning bag over every 20 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled cookies. Let stand at room temperature at least 30 minutes until chocolate hardens before storing.

Yeilds 32 cookies

Wednesday, December 21, 2011

French Toast Bundt

24 Rhodes Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold
2 eggs
1/3 cup liquid hazelnut coffee creamer (or any flavor you like)
3 tablespoons butter, melted
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons sugar
1/2 tablespoon cinnamon
1/2 tablespoon vanilla extract
1/4 cup maple syrup
powdered sugar

1.Cut rolls in half forming 48 pieces (dinner rolls) or cut rolls in fourths (Texas rolls). Mix other ingredients in a bowl except powdered sugar.

2.Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray. Pour remaining mixture over rolls.

3.Cover with plastic wrap and let rolls rise to top of pan (about 4 hours).
4.Remove wrap and bake at 350° F for 35 minutes. Invert onto serving platter.

5.Drizzle with syrup and sprinkle with powdered sugar. Slice and serve with additional syrup as desired.

Tuesday, December 20, 2011

Salted Peanut Chews

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
3 cups miniature marshmallows
2/3 cup light corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
1 bag (10 oz) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

1.Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2 .In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in pan using floured fingers.

3. Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff.

4. In 4-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows.

5.Refrigerate 30 minutes or until firm. For bars, cut into squares

Berry Bonbons

1 package (8 ounces) cream cheese, softened
1 cup milk chocolate chips, melted and cooled
3/4 cup crushed vanilla wafers (about 25 wafers)
1/4 cup strawberry preserves
15 ounces milk chocolate candy coating, chopped
2 ounces white baking chocolate

1.In a large bowl, beat cream cheese until fluffy. Beat in melted chocolate chips. Stir in wafer crumbs and preserves. Cover and refrigerate for 2 hours or until easy to handle.

2. Shape mixture into 1-in. balls. Place on a waxed paper-lined pan; refrigerate.

3.In a microwave, melt milk chocolate coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until set.

4.Melt white chocolate; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Decorate candies with white chocolate. Store in an airtight container in the refrigerator

Yeild 35 bon bons