Constant Growing Amazement Cooks!

Saturday, February 18, 2017

Balsamic Roasted Cauliflower

Made this recipe for birthday dinners and we loved it!  Recipe from allrecipes.com  It's a winner!



Balsamic Roasted Cauliflower

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt

  • 3 cloves garlic, chopped
  • 1 head cauliflower, chopped into bite size pieces

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil
  2. Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet.
  3. Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

Thursday, February 16, 2017

Oreo Cheesecake Cookies


 

You don't have to have pink cookies- but I added food coloring for Valentines day.

 
Oreo Cheesecake Cookies
(only five ingredients!!!)
Ingredients
  • 4 ounces cream cheese, softened
  • 8 tablespoons salted butter, at room temperature
  • 3/4 cup sugar
  • 1 cup + 2 tablespoons all-purpose flour
  • 10 Oreo cookies, broken into pieces

  1. In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
  2. Add the sugar and beat well.
  3. Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in oreos until evenly distributed.
  4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
  5. 30 minutes prior to baking, preheat oven to 350 degrees (F).
  6. Line a large baking sheet with parchment paper.
  7. Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press down on each cookie.
  8. Place pan in the oven to bake for 10-11 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
  9. Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely. Enjoy :)

Monday, February 13, 2017

Caramel Apple Caramel Corn/Caramel Corn

 
Caramel Apple Caramel Corn
  • 1 cup unpopped corn kernels or 3 bags unbuttered microwave popcorn, popped with old maids taken out (now don't get mad...maids love to be taken out!)
  •  apple rings to taste- cut into pieces
  • 1 cup light brown sugar
  • 1 cup light corn syrup
  • 1/2 cup butter
  • 1 tsp salt
  • 1 (14 oz ) can of sweetened condensed milk
How to Make
  1. In an air popper, pop your kernels into a large bowl. Pick out any unpopped kernels.
  2. In a medium saucepan over medium heat, combine brown sugar, butter, corn syrup and salt. Heat until melted and begins to boil. Once boiling, pour in your can of sweetened condensed milk and stir continuously for 5 minutes, to prevent burning.
  3. Remove from heat and pour directly over popcorn and apples, stirring until coated evenly.
This recipe originally calls for baking in a low oven but the result is more like cracker jacks...which is good too but I didn't like it baked with the apple pieces in it.  Loved it without.
 
 
 
My very favorite gooey caramel corn recipe (thanks Kaitlin-who calls me Aunti M.)-(the sugar, extra butter and cream basically make the sweetened condensed milk in the prior recipe.)
 
Best Gooey Caramel Corn
 
1 cup brown sugar
1 1/2 cup sugar   
1 cup karo syrup   
2 cubes BUTTER
4 Tbls cream  (can use evaporated milk)
 
 
Boil for 4 minutes then remove from heat and add 1 tsp vanilla- pour over popped corn

Sunday, February 5, 2017

Maple Caramel Bacon Crack

I made this for our  "we don't really care about the Super Bowl but we did watch and it was an amazing game and I don't even like football" treat called Maple Caramel Bacon Crack.  (My husband actually loves football- just not the NFL.  He says it is more about the players than the game.) (actually, I have always thought it was about the players and popcorn and cheerleaders and half-time...and you mean there is a game going on?) (and my hubby was a high school quarterback...but I didn't know him then.)

Maple Caramel Bacon Crack

 recipe by 
 
 Serves: 6-8

     1 lb. bacon
  • 1 pkg Pillsbury crescent rolls
  • ½ cup maple syrup
  • ¾ cup brown sugar
 
  1. Preheat oven to 325 degrees F. Line a rimmed baking sheet (like a 15x10) with parchment paper and lightly grease the parchment with cooking spray. NOTE: this recipe was originally made with foil. Since people have had issues with the foil, I recommend using parchment paper. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out to fit the size of the pan with your hands so it's even. Prick the dough with a fork all over. Set aside.
  2. Meanwhile, cook your bacon. I like cooking mine in a skillet, but you can bake it - whichever you prefer. Cook it until it's technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don't want it fully cooked and crispy as it will continue to cook in the oven. I pulled mine out of the pan right when they were a medium-pink color. Drain the bacon on a paper towel-lined plate.
  3. Drizzle ¼th cup of the maple syrup over the crescent roll dough. Sprinkle with about ¼th cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.
  4. Bake for approx. 25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. It tastes best the day of, but can be eaten the next day if stored airtight.

Tuesday, January 31, 2017

Veggie Stuffed Steak Roll

I saw this video recipe on a friend's facebook- and thought it looked so yummy.  David and I both loved it. 

1/2 of each of the 2 stuffing ingredients might be a titch too much.  I had tons that squished out when I rolled the steak.  No big deal but I think 1/3 would probably be just right.


VEGGIE STUFFED STEAK ROLL

1 tablespoon oil, plus more for searing
½ red bell pepper, thinly sliced
½ yellow bell pepper
½ white onion, thinly sliced
½ teaspoon salt, plus more seasoning
½ teaspoon black pepper, plus more for seasoning
3 cloves garlic, minced
2 pounds flank steak, flattened as much as possible
1½ cups spinach
⅓ cup shredded mozzarella cheese
Long toothpicks or short skewers

4. PREPARATION

1. Preheat oven to 350°F/180°C.
2. Heat the oil in an oven-proof skillet. Toss in the bell peppers, onions, salt, pepper, and garlic, and sauté until the veggies have softened, about 10 minutes.

3. Season the flank steak on both sides with a good pinch of salt and black pepper. Sprinkle on the spinach in an even layer and top with the sautéed peppers. Sprinkle the mozzarella cheese over the veggies and tightly wrap the steak into a roll.
4. Skewer the steak with toothpicks about 1½ inches apart so that the steak will hold its shape. (and make sure that the end of the steak on the outside roll is secured by the pick.)
5. Slice between the toothpicks to create individual steak rolls.

 


6. Heat a few more tablespoons of oil in the skillet. When the oil has begun to smoke slightly, sear the steak rolls until browned, about 2 minutes per side.
7. Transfer the skillet to the oven and bake for 10-15 minutes, or until it has reached desired level of doneness.
8. Let the steak rest for 5 minutes before removing toothpicks.

Friday, January 6, 2017

Best Bakery-Style Blueberry muffins

In addition to our annual sausage strata that we would have on Christmas morning, we also always had Bakery Style Blueberry Muffins.  They were from a mix from Duncan Hines- which they don't make any more.  I was so excited to find this recipe.  They really are delicious!

We even like muffin tops better.  I would maybe quadruple the topping mixture and go to town!

Best Bakery Style Blueberry Muffins

Topping:
1/4 cup sugar
2 1/2 Tb. flour
1 Tbsp. butter, cubed
1/8 tsp. ground cinnamon (opt.)
(I would actually double this topping recipe.  I like lots of crumble.)

Muffins:
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil]
1 egg, beaten
1/3 cup plus 2 Tbsp. milk
1 cup fresh blueberries


Preheat oven to aa400 Degrees.  Line muffin pan with liners or grease muffin cups.  Make topping in small bowl by mixing all topping ingredients with fork until crumbly.  Set aside.

In medium bowl, combine flour, sugar, salt, and baking powder.  Add vegetable oil, beaten egg, and milk.  Mix together well by hand.  Add blueberries and gently fold into batter.  Fill muffin cups about 1/4 full.  Sprinkle top with crumble topping (about 1 tsp. per muffin.)

Bake 18-20 minutes until done.  Do not overbake.  Remove from muffin pan right away and let cool.  Makes 12 muffins.

Chili's Grilled Caribbean Salad



Chilies Grilled Caribbean Salad

  • 4 boneless skinless chicken breasts    
  • 12 cup teriyaki marinade
  • 4 cups chopped green leaf lettuce 
  • 2 cups chopped iceberg lettuce  
  • 1 cup chopped red cabbage
  • 1 (8 ounce) can  pineapple tidbits
  • 1 cup plain tortilla chips
  • Honey Lime Dressing

  • 14 cup  Grey Poupon Dijon Mustard
  • 14 cup honey
  • 1 12 teaspoons sugar
  • 1 tablespoon sesame oil
  • 1 12 teaspoons apple cider vinegar
  • 1 12 teaspoons lime juice
  • Pico De Gallo  (I just use a fresh salsa)

  • 2 ripe diced tomatoes
  • 12 cup diced yellow onion
  • 2 teaspoons chopped jalapeno peppers (I would use way less)
  • 2 teaspoons minced cilantro
  • 1 pinch salt

Directions

  1. Marinate the chicken in the teriyaki marinade for 2 hours or more.  (I just throw it in a zip lock baggy)
  2. Mix  all the dressing ingredients in a blender and chill.
  3. Mix all ingredients for the pico in a bowl, cover and chil.
  4. Preheat the grill and grill the chicken breast for 5 minutes each side until cooked. Of course you can always bake it in the oven for about 20 minutes if you are using tenders.  Very quick)
  5. Then cut into strips.
  6. Toss the lettuce, and cabbage in a large salad bowl.
  7. Add in the Pico De Gallo, pineapples, honey lime dressing, and tortilla chips.
  8. Add in the grilled chicken.
  9. Toss and serve.  4 servings