1 loaf round bread 8 oz. sliced Swiss cheese 1 c. butter 1 T. lemon juice 1 T. Dijon mustard 1 tsp. Beaumond seasoning (optional) Score round loaf of bread in criss-cross cuts, making sure you do not cut all the way to the bottom of the loaf. Wrap the loaf in aluminum foil, making sure to reinforce the edges of the loaf. Stuff scores with slices of Swiss cheese and pour butter mixture into all cracks. Bake at 350° for 45 minutes. *I found a website that has the BeauMonde Seasoning ingredients. I have not measured everything out, but I just put a dash here and a dash there and it still tastes SO good. BeauMonde Seasoning Mixture Ingredients: 1 Tbsp. ground cloves 1 tsp. ground cinnamon 1 Tbsp. salt 1 Tbsp. ground bay leaf 1 Tbsp. ground allspice 2 Tbsp. ground pepper 1 Tbsp. ground white pepper 1 tsp. ground nutmeg 1 tsp. ground mace 1 tsp. celery seed
Saturday, April 16, 2011
Tuesday, April 12, 2011
Nantucket Cranberry White Chocolate Oatmeal Cookies
1/2 cup butter 1 cup dark brown sugar 1 egg 1 teaspoon vanilla 1/2 teaspoon salt 3/4 teaspoon baking soda 1 tablespoon grated orange zest 1 and 1/2 cups flour 1 cup old fashioned oats 3/4 cup white chocolate chips 1/2 cup sweetened dried cranberries 1/2 cup pistachios, shelled and chopped Preheat oven to 350 degrees. In a medium bowl, cream butter and sugar. Add egg, vanilla, and orange zest. Stir in salt and soda. Add flour and then oats. Mix in white chocolate, cranberries, and pistachios. Roll into generous 1 inch balls and bake for 8-10 minutes. Makes about 26 cookies.
***Make a double batch...they are so good!!
Thursday, April 7, 2011
Brownie Popsicles
•brownies •chocolate melts •popsicle sticks •sprinkles directions: •make brownies & cut into rectangles & place on wax paper to cool. •melt colored chocolate chips (follow melting instructions on the bag for best results) •stick the popsicle sticks into the brownies •pour melted chocolate onto brownie
•sprinkle almost immediately, before chocolate hardens •let shell harden and enjoy!
via: Love and twenty toes.blogspot.com
Sunday, March 6, 2011
Tropical Avo Salsa
2 cups finely diced tropical fruit (suggestions: kiwi, pineapple, mango, and papaya)
2 avocados, pitted, peeled & cut into 1/4" dice
1/4 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
1 fresh Serrano or jalapeno chile, seeded & finely chopped
2 T. fresh lime juice
1 fresh, diced tomato
Gently toss together all ingredients with salt & pepper to taste.
Wednesday, March 2, 2011
Roasted Vegetables with Feta Cheese
1/2 red onion, quartered
10-15 small fingerling potatoes
4 red or yellow baby bell peppers, sliced
3 carrots, halved and cut into large pieces
8 cloves of garlic, leave the skins on for roasting
1 green zucchini, sliced
4-5 asparagus spears, ends removed and cut into thirds
1 handful of grape tomatoes
Olive oil
Sea salt and freshly cracked lemon pepper, to taste
Dried thyme
Dried oregano
Garlic powder
Feta cheese
Preheat the oven to 375 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined baking sheet with olive oil cooking spray. Clean and slice the veggies and layer all but the tomatoes, zucchini and asparagus on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked lemon pepper, garlic powder, thyme and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the tomatoes, zucchini and asparagus to the roasted veggies, toss and return to the oven for an additional 10-15 minutes.
Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off. Add garlic cloves back in with the rest of the veggies then sprinkle with feta cheese. Enjoy.
10-15 small fingerling potatoes
4 red or yellow baby bell peppers, sliced
3 carrots, halved and cut into large pieces
8 cloves of garlic, leave the skins on for roasting
1 green zucchini, sliced
4-5 asparagus spears, ends removed and cut into thirds
1 handful of grape tomatoes
Olive oil
Sea salt and freshly cracked lemon pepper, to taste
Dried thyme
Dried oregano
Garlic powder
Feta cheese
Preheat the oven to 375 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined baking sheet with olive oil cooking spray. Clean and slice the veggies and layer all but the tomatoes, zucchini and asparagus on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked lemon pepper, garlic powder, thyme and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the tomatoes, zucchini and asparagus to the roasted veggies, toss and return to the oven for an additional 10-15 minutes.
Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off. Add garlic cloves back in with the rest of the veggies then sprinkle with feta cheese. Enjoy.
Recipe by: For the Love of Cooking.net
Streusel-Topped Blueberry Muffins
1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar
Streusel Topping
1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter
Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level it with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.
To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar
Streusel Topping
1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter
Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level it with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.
To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.
Recipe via: Our Best Bites
Monday, January 3, 2011
Glass Block Jello
4 3-oz. packages assorted Jello (in coordinating colors)
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk
Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside.
Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.
When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.
Lightly spray a 9x13" pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9x13" pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.
Place the 9x13" pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.
via: Our Best Bites
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk
Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside.
Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.
When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.
Lightly spray a 9x13" pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9x13" pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.
Place the 9x13" pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.
via: Our Best Bites
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