Friday, February 22, 2008

Easy Chocolate Truffles

20 ounces Milk Chocolate Chips (Or Semi-Sweet)

2 tablespoons unsalted butter ( softened)

1 cup heavy cream

MAKE THE FILLING: Place 8 ounces of the chocolate pieces and the butter in a large bowl. In a small saucepan over low heat, bring the cream to a simmer. Remove from heat and pour half the cream into the bowl.As the chocolate melts, slowly whisk the mixture together until smooth. Then gradually add the remaining cream until it's completely incorporated and the ganache is thick and shiny.
FORM THE TRUFFLES: Pour the ganache into a 2-inch-deep baking pan, spread evenly, and place in the freezer for 30 minutes or until set (it should have the consistency of fudge). Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper. Let the truffles harden in the freezer for about 15 minutes. After removing from the freezer, roll truffles between your hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft). You can now dust the truffles with cocoa and serve them as is, but they'll hold their shape better if you coat them with chocolate first.
MAKE THE COATING: Let the truffles rest in the freezer while you make the chocolate glaze. Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until the chocolate starts to set at the edge of the bowl. Drop the truffles into the melted chocolate and retrieve them with a fork, allowing any excess chocolate to drip off. Garnish immediately or leave the truffles plain and proceed to step 5.
GARNISH: For a nut garnish, roll the freshly coated truffles in a shallow dish of chopped nuts. For a sugar or cocoa garnish, set the freshly coated truffles on a plate and sift the garnish over them. Turn the truffles and sift again to cover completely.
STORAGE: Place the truffles on the lined baking sheet and allow them to set in the refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in a tightly sealed container.

Chocolate Raspberry Truffles

1 ½ lbs (about 4 cups) milk chocolate melted

1 cup whipping cream

1 ½ teaspoon raspberry flavoring (test for desired flavor)

Line an 8 inch baking pan with plastic wrap and set aside Place chocolate (cut in small pieces) in a glass bowl with the oven at 175 degrees until chocolate is melted. Or melt in dutch oven. Whilst chocolate is melting, scald cream in saucepan - remove from heat and let cool for 5 minutes. Stir in raspberry flavoring, beat chocolate with an electric mixer. Pour cream into chocolate all at once and resume mixing until mixture is smooth and shiny. Pour into prepared pan and refrigerate for 6 hours or until firm. Cut into 1 inch squares. Makes about 60 pieces.

Wednesday, February 20, 2008

No More Posting Until Next Week

Sorry everyone, I will not be posting for about a week or two. I have a feeling I won't be doing any cooking anytime soon with us moving. Besides, all my recipes were packed in boxes today...sad, I know! Until Next Week! Wish us luck!

Friday, February 15, 2008

Holiday Sandwiches

Make a sandwich of your choice (PB &J, Ham & Cheese, Tuna, etc...). Find a cookie cutter that apply's to the current holiday, and press the cookie cutter on top of the sandwich. Remove excess crust. Enjoy!
*When I put these in my kids lunches, there was a mixed reaction. Addi was so excited. Hunter acted excited on the outside, but on the inside Hunter was trying to figure out a way not to hurt my feelings, and figure out a way to somehow shape his heart into something else...I guess he's all grown up now!!

Holiday Pancakes

We added pink food coloring to pancake mix, then shaped the pancake into a heart. Perfect...Happy Heart Pancakes!

*You could do this for any holiday

Ex. Green 4 leaf clovers on St. Patricks day, A blue balloon on a birthday etc.

Tuesday, February 12, 2008

Adah's Hot Pizza Dip

1 package (8 ounces) cream cheese, softened
1 teaspoon dried Italian seasoning
1 cup (4 ounces) shredded mozzarella cheese
3/4 cup (3 ounces) shredded fresh Parmesan cheese
1 can (8 ounces) pizza sauce (or spaghetti sauce)

*Optional: Peperoni Slices, chopped green bell pepper, green onion slices

In a bowl combine cream cheese and Italian seasoning; spread onto bottom of 8" microwavable dish. In small bowl, combine mozzarella and Parmesan cheeses. Sprinkle half of the mozzarella cheese mixture over cream cheese mixture. Spread pizza sauce over mozzarella cheese mixture; sprinkle with the remaining mozzarella cheese mixture. Microwave for 2-3 minutes on high. Serve with crackers or bread pieces. Enjoy!

*O.K., so this isn't Adah's EXACT recipe, but it's close. She is one of those, add a little of this, and a little of that type of cooks. (The kind I wish I could be like).

*This is a kids favorite. It is quick and easy, and It really tastes like pizza!

Sweet & Sour Chicken

Roll chicken pieces in egg mixture (2 beaten eggs) then dip in 1/2 flour & 1/2 cornstarch mixture (I usually start with 1/2 c. each, then add more if I need it)

Deep fry until golden brown

Put cooked chicken into a shallow pan and pour the sweet and sour sauce over the top.Bake Chicken dish at 350 degrees for 45 minutes. The sweet & sour sauce will thicken. Enjoy!

Sweet & Sour Sauce

3/4 c. sugar

1/2 c. vinegar

1/4 c. chicken broth

4 T. ketchup

1 T. Soy Sauce

Mix togther and add on top of chicken

*This is REALLY good. We ejoy it with the fried rice *see recipe.

*Addi helped me make this last night and she said "Boy, this sure does have a lot of sugar in it".

Monday, February 11, 2008

Japanese Fried Rice

2 c. pre-cooked rice (instant, or non-instant)
2 eggs, beaten
1 c. frozen peas, thawed
2 Tbls. finely grated carrot
1/2 c. diced onion
1 1/2 Tbls. butter
2 Tbls. soy sauce
Optional -chopped pieces of ham

1-Cook the rice following the instructions on the rice package. This should take about 20 minutes.Pour the rice into a large bowl to let it cool.
2-Scramble the eggs in a small pan over medium heat. Chop scrambled chunks of egg into small pea-size bits with your spatula while cooking.
3-When the rice has cooled to room temp, add the peas, carrots, eggs and onion to the bowl. carefully toss the ingredients together.
4-Melt the butter in a large frying pan over med/high heat.
5- When the butter has completely melted, dump the rice mixture into the pan and add the soy sauce plus a dash of salt(Remember the soy sauce is already very salty) and pepper. Cook the rice mixture for 6 to 8 minutes stirring often.

*I must admit, this is the best fried rice I have ever had! YUM!

*This is a great recipe to use if you have left over rice

Apple Juice Slushy

1 can frozen apple juice
1 1/2 to 2 cans cold water
1/2 tray of ice cubes

Add the can of frozen apple juice to a blender. Next add the water to the blender (If you like a thicker slushy, add less water). Add the ice cubes and blend or pulse on high for a few seconds.Enjoy!

*My kids enjoy this one a lot! Especially when they are sick.


1 c. pancake mix
1 c. milk
1 egg
1/8 tsp. maple flavoring or vanilla
1/3 c. quick-cooking oatmeal (Or blend old fashioned oats in a blender)
1 tbsp. oil
1/8 tsp. soda

Mix together pancake mix and oatmeal. Add to other ingredients and mix. Let stand 5 minutes.

*These are very thick "stick to your ribs" kind of pancakes. My family was full after 1 pancake (which is very odd for them).

We used 2/3 c. buttermilk pancake mix w/ 1/3 c. honey whole wheat pancake mix. They turned out great!

*If you want a lower sugar version,you can add sugar free or low sugar applesauce over the pancakes

Friday, February 8, 2008

Buttermilk Syrup

This is YUMMY on pancakes, waffles, and even Ice Cream.

2 C. Sugar
1 C. Buttermilk (If you don't have Buttermilk on hand..
which most of us don't, use 1 Tbls. Vinegar to 1 c. Milk, let stand for 5 minutes)
1/2 C. Butter
2 tsp. Light Corn Syrup
1 tsp. Baking Soda
2 tsp. Vanilla

In a deep pan bring sugar, butter, corn syrup, buttermilk, vanilla and baking soda to a boil over medium heat. Let boil for 5 minuters stirring often.

*Believe me, you will want to put it in a deep saucepan because once it boils, it will rise and if you don't have that tall sided saucepan, you will have to clean up a big sticky mess on your stove top! (We all learn from experience, don't we!)

*We absolutly LOVE this recipe. It is a nice change to maple syrup or jam. You can cook it up quickly.

Wednesday, February 6, 2008

Cheesecake Bars

1 1/4 c. Flour
1/2 c. Brown Sugar
1/2 c. Almonds, Finely Chopped
1/2 c. Shortening
2 (8-oz) pkgs. Cream Cheese, Softened
2/3 c. Sugar
2 Eggs
1/2 tsp. Almond Extract
1 c. Berry Preserves or Jam

In a mixing bowl, combine flour, brown sugar and almonds. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture for topping. To make crust, press remaining crumb mixture into bottom of 13" x 9" baking pan. Bake in a 350 oven for 12-15 minutes or until edges are golden.
In another mixing bowl, beat cream cheese, sugar, eggs and almond extract until smooth. Spread over hot crust and return to oven for 15 minutes. Spread jam or preserves over cream cheese mixture, set aside. Sprinkle reserved crumb mixture on top of cheese cake bars. Return to oven and bake 15 minutes longer. Cool in pan on a wire rack, chill for 3 hours before cutting into bars, store in refrigerator. Makes 32 bars.

* We just use any jam we have in the fridge at the time. (Strawberry, Raspberry, Apricot, ect.) I put the jam in a plastic sandwich bag squeeze out all the air and tie a knot on the end. Then I cut off the tip of the bag with scissors. Lastly, I squeeze the jam onto the cheesecake mixture.

*I know these look like a lot of work, but they really aren't. These are WONDERFUL!!!!

The Best Fettuccine Alfredo Recipe

1 Stick Butter
1 Pint Heavy Cream
1 tsp. Garlic Powder (little more if necessary)
Salt & Pepper To Taste
A dash of Cayenne Pepper
3/4 c. Shredded Parmesan Cheese
1/4 c. Cream Cheese
1 lb. Box Fettuccine-Prepared As Directed
Chopped Fresh Parsley-For Garnish

In a saucepan over medium/low heat, melt butter; add cream, garlic powder, salt & pepper, and cayenne pepper. Simmer for 20-30 minutes stirring constantly, until thick. Add cream cheese.
Remove sauce from heat and stir in cheese. Serve sauce over hot fettuccine noodles and sprinkle with parsley.

*You cannot rush this sauce
*You can also add grilled chicken strips to make it a fuller meal

* This is one of my very favorite recipes, I also love it with the homemade soft breadsticks (I'll post that recipe later)

Monday, February 4, 2008

Vanishing Oatmeal Raisin Cookies

1 c. Margarine or Butter, softened
1 c. Firmly Packed Brown Sugar
1/2 c. Granulated Sugar
2 Eggs
1 tsp. Vanilla
1 1/2 c. Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Salt
3 c. Quaker Oats
1 c. Raisins

Heat oven to 350. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded Tablespoons onto cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen cookies

*To make bar cookies bake 30-35 minutes in a 13 x 9 " metal baking pan.

* Mike loves Raisin Oatmeal cookies..I think these are his very favorite!

Sunday, February 3, 2008


4 Eggs
1/4 tsp. Salt
2 c. Flour
1 c. Milk
1 c. Cold Water
4 Tbsp. Melted Butter


For best results, mix in a blender. Mix milk, water, eggs, and salt first. Add flour and butter.
Blend until batter is smooth. *(I skip this next part, because I'm usually in a hurry...they turn out fine) Chill batter for at least one hour to allow the flour to expand and air bubbles to collapse. May need to add milk or water and thin out batter again. Preheat pan and pour 2-4 tablespoons of batter. Immediately rotate and tilt to make a thin layer. Serve with favorite filling. Enjoy!

*Ideas for toppings

We like to put lemon or lime juice and powdered sugar on top
Maple Syrup & Powdered Sugar
Fresh Berries & Powdered Sugar

*This recipe reminds me of eating at my sister-in-law (Marci's) parents house. Marci's brother in law Scott served a mission in France. Shortley after he returned, he made a wonderful crepe breakfast. However, I'm sure this is not the real authentic recipe. I'll have to get that from him.

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