Thursday, January 29, 2009

Apple Dumplings

Okay so...this is seriously the BEST dessert! Jared is still talking about it. He says it's one of the best desserts that he's EVER had.

2 Lg.Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and cook for a couple minutes, don't boil. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 35-40 minutes(I only cooked mine for 35). Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Suggestion:
If you want lots of sauce to serve over dumplings and ice cream, I would make a recipe and a half of the sauce. (This is what I'll do the next time I make it.)

Sunday, January 25, 2009

Crockpot Mango Chicken

I'm eating this very thing as I post this. It is really yummy and really easy.

4 chicken breasts (I used more to feed the troops)
2 cups tomato based mango salsa (I used the Costco mango salsa)
2/3 c. brown sugar
1 Tbsp. salt

Combine ingredients and cook on low for 6-8 hours. Shred and use for tacos, burittos, enchiladas, salads...etc. Enjoy!

Tuesday, January 20, 2009

Five Layer Bars

Okay so I know that just about everyone is on a diet right now but these were too good not to post, and easy!

FYI: this recipe is from Paula Deen on the Food Network


1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 cup semisweet chocolate morsels
1 cup shredded coconut
1 cup butterscotch morsels
1/2 cup chopped pecans
1 (14-ounce) can sweetened condensed milk

Preheat oven to 350 degrees F.
Combine graham cracker crumbs and melted butter. Press into bottom of a Greased 9 by 13-inch baking dish. Layer next four ingredients onto crust. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.

Thursday, January 1, 2009

Spinach Salad

This is one of our favorites! It makes a lot, so it's great for a large crowd!

2 bunches spinach (or one large bag)
1/2 head iceburg lettuce
1 lb. sliced mushrooms
1 sliced red onion (I like to dice them smaller)
1 lb bacon, cooked and crumbled
2 c. shredded swiss cheese
Crasins (optional)

Combine all ingredients. You can even make this the night before, and just refrigerate it!

Dressing:

1 c. red wine vinegar
1 c. oil
1 c. sugar
2 tbsp. poppy seeds
2 tbsp. finely grated onion (I like to use a little less onion in the salad, and grate the uncut end, so that you don't have onion smelling fingers.....if that makes sense)
2 tsp. salt
1 tsp. dry mustard

Combine and pour over salad just before serving.

Chocolate Cheesecake Candy Cane Bars

These are very decadent, and very good!!! I also think that they would taste good with any type of candy on them, or even without!!!
Ohh, and this recipe is from the Food Network Kitchens.


Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt

Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cooks Note)

Directions

Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack. (I had to cook the filling about 5 minutes longer than what it said here)

For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.
Cut into small bars or squares. Serve chilled or room temperature.
Store cookies covered in the refrigerator for up to 5 days.

Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.

Truffle Pie

This is Paula Deen's recipe off of The Food Network. Its REALLY good, and also very rich.....so have it after a light dinner:)

Ingredients

Truffle Filling:
2/3 cup heavy cream
6 ounces bittersweet chocolate chips (I used milk chocolate)
1 (9-inch) prepared graham cracker crust

Whipped Chocolate Filling:
6 ounces bittersweet chocolate chips (again I used milk chocolate)
1 1/2 cups heavy cream
1/2 teaspoon vanilla

Whipped Cream Topping:
1 cup heavy cream
1/4 cup confectioners' sugar

Garnish:
1 1/2 ounces milk chocolate
1 1/2 ounces white chocolate
1 1/2 ounces semisweet or dark chocolate

Directions
For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.
Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.
For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.