Category Archives: Desserts

No Bake Nutter Butter Butterfinger Bars and DIY 3 Tier Stand

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Hello Everyone! I really do not have an excuse for why I haven’t been posting…but I am back! I am super excited to get back in the swing of blogging!

This morning I made 2 pies for St. Dominics chicken dinner. My go to pie for chicken dinners is Oatmeal Pie. It is so good and easy!

After getting the pies in the oven, I decided to try a recipe that I pinned on pinterest, No Bake Nutter Butter Butterfinger Bars  from Domestic Rebels Blog. They are super easy and very tasty! I know this is Peanut Butter Square country around here…but I think you will love these!

No Bake Nutter Butter Butterfinger Bars

  •  30 Nutter Butter cookies, finely crushed*
  • 1 pkg peanut butter chips
  • 1 (14oz) can sweetened condensed milk
  •   12 mini (or 2 regular) Butterfinger candy bars, roughly chopped*
  • 1 small pkg Nutter Butter minis, optional (You can see on Domestic Rebels recipe that she has them on top. I could not find them in the local grocery store. Totally not necessary, they are still delish. It makes the bars look pretty)
  1. Line an 8×8 inch baking pan with foil, extending the sides of the foil over the edges of the pan. Lightly spray foil with cooking spray & set aside.
  2. In a bowl melt the peanut butter chips in the microwave for 45 seconds, stir and microwave 20 seconds and stir until smooth. It might take a little longer. Stir in the Sweetened condensed milk to combine.
  3. Combine the crushed cookies into the melted peanut butter chips/ sweetened condensed milk mixture; gently fold in the crushed candy bars to incorporate.
  4. Using a greased rubber spatula, spread the mixture evenly into the prepared pan. I put plastic wrap on top and press the mixture into the pan so it was nice and tight. Top with miniature Nutter Butter cookies, if desired.
  5. Place the pan in the fridge to set, about 20 minutes. Cut into squares and serve. Store leftovers airtight, at room temperature, for 3-4 days.

* I used my food processor to finely grind the cookies. It worked great.  I also used the processor to roughly chop the candy bars. When doing this do not process them as fine as you grind the cookies.

Update: I had a wonderful suggestion from Toots, dip them in chocolate or I thought it would be good to just dip half of it in chocolate :p

No Bake Nutter Butter Butterfinger Bars

No Bake Nutter Butter Butterfinger Bars

Grace was super excited to see I was making them. She is addicted to Pinterest as much as I am 😉 They  got her approval!

Here is another Pinterest pin:

DYI 3 Tier Stand

To make this stand: you will need E6000 glue, 3 plates in 3 different sizes, 2 clear candlesticks.

Nutter butters 003

You can find the candlesticks at a Dollar store. I found these plates at Target. They are not glass, but a hard plastic.

Find center and glue the bottom of candlestick to the 2 smallest plates.

Find center and glue the bottom of candlestick to the 2 smallest plates.

Here is a closer photo so you can see what end of the candlestick.

Here is a closer photo so you can see what end of the candlestick.

After you let the glue set for at least 5 hours. Glue the medium plate with candlestick to the center of the large plate. Then glue the small plate with candlestick to the center of the medium plate. Let it sit for at least 24 hours.

After you let the glue set for at least 5 hours, glue the medium plate with candlestick to the center of the large plate. Then glue the small plate with candlestick to the center of the medium plate. Let it sit for at least 24 hours.

Look how cute this is and so easy!

Look how cute this is and so easy!

The ideas are endless using E6000 to glue plates, glasses, bowls etc. together.

~Relish Food & Life!

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Nantucket Cranberry Pie

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You are at the right blog, I thought a change would be nice. What do you think of the new look? I am liking it!

Sorry for being MIA, it has been a busy couple of months. I have so much to share, but not sure where to begin and that is why I have not posted in a while. So, I think I will just share a recipe.

Jim, by cooking buddy sent me this recipe. It is the perfect time of year to make this recipe, since cranberries are in the stores right now. So, if you got a bag of cranberries hanging around, this is a super easy and tasty way to get rid of them. I believe he found the recipe on Food Network Website.

Nantucket Cranberry Pie
  • 2 cups chopped fresh cranberries (I used whole bag and I just realized I did not chop them!)
  • 1/2 cup chopped walnuts
  • 1 1/2 cups sugar, divided
  • 2 eggs
  • 3/4 cup butter, melted
  • 1 cup flour
  • 1 teaspoon almond extract
Spread the cranberries, walnuts and 1/2 cup sugar in the bottom of a 9″ or 10″ cake pan (or skillet or anything else you might have lying around).  Mix the rest of the ingredients in a separate bowl to form a batter.  Pour the batter over the cranberry mixture and bake in an oven preheated to 350 for around 40 minutes.  Cool a bit in the pan, and enjoy
Notes: I used pecans instead of the walnuts (because that is what I had). Jim also used pecans, but used vanilla instead of almond extract. Being the almond lover that I am, I used the almond extract. I think next time, I try sliced almonds in place of the walnuts 🙂
As you can see, it really does not look like a pie. I think it is more like a coffee cake.
Have you started your Christmas shopping yet or have your decorations all up? I have started shopping, but need to start on the decoration asap!
~Relish Food & Life

Chicken with Tomatoes and Garlic and Upside-Down Cinnamon-Apple Coffee Cake

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I was hungry for Chicken and garlic. I search and found 2 recipes I wanted to make. This is what I picked, Pioneer Woman’s Chicken with Tomatoes and Garlic. It was YUMmmy!

Chicken with Tomatoes and Garlic

  • 8 pieces Chicken Legs Or Thighs ( I used 4 thighs and 4 Breast)
  • Salt And Pepper, to taste
  • 3 4 T Tablespoons Olive Oil
  • 1 2 Tablespoon Butter
  • 1 can (28 Ounce) Diced Tomatoes
  • 1 can (14  28 Ounce) Whole Tomatoes
  • 2 3 Tablespoons (Heaping) Tomato Paste
  • Fresh Herbs: Basil, Parsley, Sage, Rosemary ( I used Basil and Parsley)
  • pinch of red pepper flakes
  • 8 11 cloves Garlic I ♥ Garlic 🙂
  • 16 ounces, weight Pasta
  • Grated Parmesan Cheese, For Serving
  • ½ 3/4 cups White Wine (or Red Wine) ( I used White)

Preheat oven to 400 degrees. Salt and pepper chicken legs.

Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.

Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and red pepper flakes to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add basil and parsley, Garlic cloves that have been peeled (but whole) garlic, and the chicken. Put lid on pot and cook in the oven for 1 hour.

Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.

Cook the pasta to al dente, Drain and add to a large serving bowl.

Remove lid and check sauce. If it’s overly thin(mine was perfect) if not, remove the chicken from the pot and boil the sauce on the stove top for 5 to 10 minutes. Check seasonings and adjust as needed.

To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.

Ingredient line up minus the chicken.

Salt and pepper the chicken.

Melt butter with the olive oil and then add the chicken.

Brown on both sides, then put them on a plate.

Add wine to pot to deglaze the pan. This will loosen up all the yummy stuff on the bottom of the pan.

Add tomatoes with their juices and tomato paste. Add salt and red pepper flakes to taste. Stir to combine.

Bring to a boil.

This is the amount of basil and parsley I used.

Add chicken, herbs and garlic to the pot.

Cover. Pop into the oven. Bake for 1 hour.

Oh yeah, that smells awesome!

I served this over pasta. I re-read her recipe today and she also suggest serving it with mashed potatoes. I wish I would have served it with mashed potatoes.. I love tomato gravy on mashed potatoes. Mark commented that you really do not need the pasta. The tomato sauce was sooo good.

Another great dish from PW. This dish may look difficult, but it was really easy. Perfect for when company is coming over. You pop it in the oven and forget about it.

I found this next recipe on Pillsbury.com. I was looking for something quick and yummy. This was both of them. I took it to a dinner party. I made 2 because I knew Grace would be giving me grief about not leaving some at home. She loved it. I was afraid she was going to eat the whole thing before we even left!

Upside-Down Cinnamon-Apple Coffee Cake

  • 1 1/2 cups chopped peeled apples ( I used Granny Smith)
  • 1  (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
  • 1/2  cup pecan halves or pieces
  • 2 tablespoons margarine or butter, melted
  • 1/3 cup firmly packed brown sugar
  • 2 tablespoons corn syrup
  • My addition: splash of vanilla

Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan.  Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.  In small bowl, combine margarine, brown sugar, vanilla and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.  Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter. Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.

Ingredient line up minus vanilla

Cut cinnamon roll into fourths. My sister-in-law suggested maybe cutting them into eighths. Easier to pop into your mouth 😉

Spread one cup of apples into the prepared dish.

Combine the remaining apples, pecans and cut cinnamon rolls.

Mix together melted butter, corn syrup, vanilla and brown sugar.

Add brown sugar mixture to dough mixture; toss gently to combine.

Spoon mixture over apples in pan. Pop into the oven.

Remove from the oven when done. Let it cool for 5 minutes.

Invert onto a platter.

Heat icing in the microwave and drizzle onto the coffee cake.

I search high and low in my kitchen for some caramel syrup, none to be found 😦 I thought that might be a tasty addition to this. As you can see, it is kind of like a pull apart bread. We served it warm with ice cream. I can say, it was mighty tasty cold the next morning 😉

This dish is perfect for a brunch!

What are you making for Easter? I am in charge of Salad, I will be making my favorite springtime salad, Strawberry Blueberry Romaine Salad.

Happy Easter Everyone!

~Relish Life & Food!

Smore Cookies!

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These were yummo. Smores Cookies. I found this recipe on pinterest, which led me to the blog The Girl Who Ate Everything.  Hmmm, sounds like I should have named my blog that 😉

Smores Cookies

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and

fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixture and combine on low-speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight.

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want. I placed on piece on each square.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Ingredient Line Up.
Line tray with graham crackers.
Whisk together the flour, baking soda, sea salt and cinnamon.
Cream butter, white and brown sugar. Add eggs and vanilla.
Mix in flour mixture into the batter.
Stir in chocolate chips
and then the marshmallows.
Put 1 – 1 1/2 T of batter on top of Graham Crackers. Press down. Bake.
Remove from the oven.
Press chocolate pieces into batter. Bake another 5 – 7 minutes.

Oh so good….Smore Cookies.

Here is a tip I found on pinterest.  The next time you have green onions, don’t throw away the white ends. Simply submerge them in a glass of water and place them in a sunny window. Your onions will begin to grow almost immediately and can be harvested almost indefinitely.

It is unbelievable how fast they grow.

~Relish Food & Life

Chubby Hubby Bars

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Once again, I found this on Pinterest and had to try it. This recipe came from a blogger Cookies and Cups.  There must be an ice cream called Chubby Hubby and that was her inspiration for this bar.  It has salty pretzels, peanut butter cups, chocolate and caramel in it! Seriously, how can it not be good? Thank you Cookies and Cups for this wonderful bar 🙂

Chubby Hubby Bars

  • 2 1/2 cups all purpose flour
  • 1 cup (2 sticks) butter, room temp
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp coarse sea salt
  • 1 1/2 cups coarsely chopped pretzels
  • 1 (8oz 11oz) bag of Reese’s Mini cups ( I think the bag I used was 11 oz)
  • 1 (14 oz) bag of caramels, unwrapped
  • 1 Tbsp water
  • 2 cups semi sweet chocolate chips, melted (12oz bag)
  1. Preheat oven to 350
  2. Spray a 9×13 pan lightly with cooking spray.
  3. Beat together your butter and sugars until light and fluffy, approx 1 min.
  4. Add eggs and vanilla, mix until incorporated.
  5. On low speed add in your salt, baking soda and flour, mixing until just combined.
  6. Slowly add in your Reeses and Pretzels, mixing until evenly distributed.
  7. Spread in your prepared pan and bake for 25 minutes.
  8. Let cool completely. Approx 30 minutes to an hour.
  9. When cooled, melt your caramels and 1 Tbsp water in a microwave safe bowl stirring every minute until melted.
  10. Pour over your bars.
  11. Chill in fridge for 15 minutes to set caramel.
  12. Melt your chocolate chips in a double boiler or microwave and spread over caramel.
  13. Put back in the fridge for at least 30 minutes or until chocolate is set.
  14. Cut into squares when ready to serve.

Ingredient Line Up.

Mix butter and sugars.

Add eggs and vanilla.

Add flour, salt and baking soda.

  • Roughly chop your peanut butter cups

and the pretzels. Add to the batter.

By hand, I mixed in the pretzels and peanut butter cups.

Spread into your pan sprayed with cooking spray. Bake for 20 - 25 minutes.

Remove from oven. Let cool.

Melt caramels and water in the microwave, stirring after each 1 minute until melted.

Pour over cookie bar. Put in frig until caramel sets.

Melt the chocolate the same way. You may need to check it every 30 seconds. Then pour onto the set caramel.

Pop into the frig for approximately 30 minutes until chocolate is set. Then you are ready to dig into the bars.

I present to you....The Chubby Hubby Bars!

These were salty…chocolatey…caramelly (I don’t think that is word)…scrumptious. I think they would be absolutely awesome, warmed up a bit with a scoop of vanilla ice cream… ohhh yeahhh!

Mark’s only suggestion was that he thought the caramel was too thick. I wonder if I used caramel ice topping it would thinner and not so thick, but then it might be to thin…what do you think?

Inspirational Thought…My parents passed away in 2000 and 2002, I miss them dearly. Love and Cherish yours while they are here.

~Relish Food & Life!

Fresh Apple Coconut Cake with Brown Sugar Glaze and Buffalo Chicken Soup

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It was a beautiful weekend. We went to my sister in-laws clubhouse in Pike County. Pike County was having their Fall Color Drive, so the guys went hunting and the girls hit the road. Each town that participated in the drive had yard sales, crafts, antique stores and food. We were off to find us some treasures.

Here are my purchases from the day.

This was my best find. I got all of these antique (around 75) ornaments for 10 bucks! I was so happy. I put garland on an antique chifferobe in my living room each year and fill it with lights and antique ornaments. I seem to break a few each year putting it up and taking it down. Now, I have replacements 🙂

I love dishes! I found these at various sales. The gold goes great in my kitchen and will be perfect for dips and sauces. My Mom had white milk glass and I have some of her pieces. I found those 2 white ones together at a sale. I have one like it already plus 2 bigger ones and a pedestal dish.

I have some of my whites dishes on display in my kitchen. I think I need to put mini pumpkins in between those dishes for fall!

I absolutely LOVE these pumpkins and their colors. I have a plan for them. I will post photo when I am finished with them.

My last post I told you I was trying an Apple cake recipe. It was really good. My Mother in law asked for the recipe…so it is good 🙂 The bad news is…I think I left my camera at the clubhouse, at least I HOPE so. My camera has all the photos on it. So, I will just give you the recipe. I found the recipe on Pinterest, which led to Lick the Bowl Good. I tweaked it a bit. Their version did not have coconut in it or applesauce. I thought it was a great addition. You can definitely omit the coconut it if you are not a coconut junkie, like I am. You can also omit the pecan if you wish. You can click on the name of their blog above, they have some photos of the cake.

Fresh Apple Coconut Cake with Brown Sugar Glaze

Apple Cake:
  • 3 cups all purpose flour
  • 2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 eggs
  • 1 cup canola oil plus 1/4 cup applesauce
  • 2 teaspoon vanilla
  • 3 cups finely chopped granny smith apples (approximately 3)
  • 1 cup pecans chopped (optional)
  • 1/2 cup coconut (optional)

Brown Sugar Glaze:

  • 1 cup packed light brown sugar
  • 6 Tablespoons butter
  • 1 teaspoon vanilla
  • 2 Tablespoon heavy cream

For the cake: Heat the oven to 350 degrees F. Grease an9 x 13 inch pan and set aside.

In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon.Stir with a whisk to mix everything together.

In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil, applesauce and vanilla and beat well.

Stir in the flour mixture with a spoon and continue stirring the batter until the flour disappears. Add the apples, coconut and nuts and stir to mix them into the batter.

Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Place the hot cake on a wire cake. While it’s still hot, prepare the glaze.

For the glaze: Combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Cook for 3-5 minutes.

Spoon the hot glaze over the still hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.

This is yummy served warm with ice cream 🙂

Today was a cold rainy day, a perfect day for soup! I search for a new recipe to make and I decided on Buffalo Chicken Soup. I had an ingredient line up photo taken, but decided to make it totally different from the recipe. I think it turned out pretty darn good.

Buffalo Chicken Soup

  • 2 chicken breast (about 4 cups), cooked and diced (I might try shredding the chicken next time)
  • 1 small onion, chopped finely
  • 4 stalk celery, chopped finely
  • 2 large cloves garlic, minced
  • 2 T butter
  • 2 T olive oil
  • 4 cups chicken broth
  • 1 1/2 cups heavy cream
  • 1/4 cup Buffalo wing sauce (I used franks brand)
  • 2 cups shredded Monterey Jack cheese
  • 1/2 Parmesan cheese
  • 1/3 cup flour
  • 1/4 tsp Old Bay Seasoning

1. Cook chicken as you like. I diced my chicken, sprinkled it with salt, pepper and Cajun seasoning. Then I sautéed it. You can do whatever you want. You could even buy a rotisserie chicken from the deli. Just please do not use canned!
2. Saute onions and celery until  almost tender. Add garlic and saute a few more minutes.
3. Stir in broth, heavy cream, chicken and Buffalo Wing sauce.
4. In a bowl, toss both cheeses together and flour. Mix well. Gradually add to soup.
5. Heat until slightly thicken and hot.

I sautéed the chicken in a pan, sprinkled with salt, pepper and Cajun seasoning.

The Cajun seasoning that I used was Slap Ya Mama! If you wish to season it, You could use any kind of Cajun seasoning . This one you can find at World Market. You could also cook the chicken in the microwave with the seasonings.

Melt butter in olive oil.

Saute onion and celery until almost tender

Then add the garlic and saute a few more minutes.

Add chicken broth,

FYI, Super Valu has Kitchen Basic Chicken and Beef broth on sale this week for 2.99. It is located right when you come in across from the carts.

heavy cream,

Buffalo wing sauce and

chicken. Heat until warm.

Mix cheeses and flour together.

Then add handfuls of cheese mixture to soup. Stir until melted then add the next handful. Repeat until all of cheese is in the soup.

Add Old Bays Seasoning. Heat until hot and slightly thickened.

Buffalo Chicken Soup. It hit the spot on this cold rainy day!

Grace was not crazy about the celery and onions.  I might try to use my stick blender before I add the cheese and chicken next time to blend it smooth. Then add chicken (shredded) and cheese.  I think she might like it better that way. The rest of the family loved it the way it was.

Marcus and Leigh, Facebook Friends that live in Duncan, OK, they own a store called Distinctive-Decor. I cannot wait to go there and see it some day. Until then I will just order from them online. Congrats to them… for being in the November Issue of Oprah’s Magazine (page 81)  in the “O List” section for their Orka Plus Silicone Mitts that they have available at their store and online. I have Orange Mitts ordered 🙂 Originally $15, now $12 with code OPRAH.

~Relish Food & Life!

 

Creamy Almond Bars

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This is my 100th post and with 14,713 total views! I started this crazy blog on September 16th, 2010. I have had a lot of fun sharing my favorite recipes with you. I hope you are also enjoying it!

I made an amazing bar recipe last night, Creamy Almond Bars.  I LOVE almonds, they were super easy to make and they melt in your mouth = A KEEPER RECIPE 🙂

Creamy Almond Bars

CRUST
– 2 c flour
– 1 c butter, softened
– 1/2 c powdered sugar
FILLING
– 8 oz regular cream cheese, softened
– 1/2 c sugar
– 2 eggs
– 2 tsp almond extract
FROSTING
– 1 1/2 c powdered sugar
– 1/2 c butter, softened
– 1 1/2 Tbsp milk (I added a bit more milk)
– 1 tsp almond extract (I was short on almond extract, so I used a little more than a 1/2 tsp extract and heavy 1/2 tsp of Amaretto)
– sliced almonds (Topping)

1.   Mix and press crust ingredients into a greased 9×13 pan. Bake at 350 degrees for 20 minutes.

2.   Meanwhile, beat cream cheese and sugar for the filling with an electric mixer until smooth. Add the rest of the filling ingredients and beat until just mixed. Pour filling mixture over crust and bake for another 15 minutes.

3.   Combine all frosting ingredients with a mixer. Frost bars when they are cool and top with sliced almonds, if desired. Cut into 24 squares and serve immediately or serve chilled. Store in refrigerator.

Did you know… when using Amaretto in place of Almond extract you are supposed to use 4 to 8 times as much? That is what it says on Cooks Thesaurus website. My favorite website to go to when I need to substitute an ingredient.

Ingredient Line up minus the eggs.

Mix crust ingredients.

Press into a greased 9 x 13 pan. Bake for 20 minutes.

While baking crust. Mix butter and cream cheese until smooth.

Add eggs and extract or a combination of extract and amaretto.

Pour filling over crust and bake another 15 minutes.

Mix frosting ingredients.

Frost bars when they are cool.

Top with almond slices.

Creamy Almond Bars!

I would imagine these would also be tasty with other extracts!
I want to share with you photos of Kathy, my sister-in-law beautiful sunflower patch. I was blown away with all the flowers.
Thank you Kathy for sharing your beautiful  Hidden Garden!
~Relish Food & Life

Amaretto Bread Pudding with Blackberries ~ Super Good!

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I have been making this Amaretto Bread pudding for years. There are several versions on the internet…I am not sure where this one came from. I decided to add blackberries to the recipe instead of the raisins…loved it!

I had never had bread pudding until I made this recipe…I fell in love with it!

Amaretto Bread Pudding

    • 16 oz of french bread
    • 1 quart half and half
    • 2 T unsalted butter, at room temp
    • 3 eggs
    • 1 1/2 cup granulated sugar
    • 2 T Almond Extract
    • 3/4 cup golden raisins 2 cups blackberries (You can omit either one of these and it would still be very good)
    • 3/4 cup slice almonds

Break bread into small pieces. Place in a med. bowl and cover with half and half.  Cover bowl and let stand for one hour. Preheat oven to 325. Grease 9 x 13 baking dish with butter. In a small bowl, beat eggs, sugar and almond extract. Stir into bread mixture. Gently fold in raisins and almonds into the mixture. Spread evenly in the buttered baking dish.Bake for 50 minutes or until golden.

Amaretto Sauce

  • 1 stick unsalted butter, room temp
  • 1 cup confectioners sugar
  • 1 egg, well beaten
  • 4 Tablespoons Amaretto

On top of double boiler over simmering water, stir together the butter and sugar. Stir constantly until sugar and butter are dissolved and mixture is very hot. Remove from heat  whisk  in egg  into the butter mixture. Continue whisking until sauce has come to room temp. Add Amaretto. Serve the bread pudding warm with warm sauce. You can either serve immediately, cut into pieces and drizzle with sauce and broil until warm or use the good ole microwave..one piece with sauce for 30 seconds. YUM YUM YUM!

 

Ingredient Line Up.

In the deli at Super Valu, their twin pack of french bread is 16 oz…use both of them.

Add half and half to bread pieces; let sit for an hour.

 

Mix eggs, sugar and almond extract.

 

Butter baking dish with 2 T butter.

 

Add egg mixture to bread.

 

Gently fold in the almonds

 

and the blackberries.

 

Put into the buttered baking dish and pop into the oven.

For the Sauce:

In a double boiler(that one is my Mom's ♥) add butter and powder sugar; whisk continuously until melted and mixture is very hot.

Remove from heat add well beaten egg. Whisk until the mixture is at room temp.

 

Stir in Amaretto!

It was a busy morning yesterday. All before Noon: Church, 2 blueberry pies, Amaretto Bread Pudding with Sauce, Rub for Chicken, Onion and Cucumbers and biscuits and Gravy!

Amaretto Bread Pudding with Blackberries

The original recipe calls for golden raisins. A friend of mine brought me some huge Blackberries and thought I would substitute them for the raisins. It was really good. I think other fruits would also work in the bread pudding.

I hope everyone is enjoying their weekend. I know we are! Yesterday was a lounge around day and eat! We had grilled chicken and corn on the cob with roasted garlic butter and Parmesan cheese, Baby Potatoes with Cipollini Onions and Rosemary  and sliced onions and cucumbers with Hendrickson’s Dressing. It was so yummy!

Our yummy supper! Then we had a smorgsbord of desserts to choose from!

What yummy things did you eat this holiday weekend?

~Relish Food & Life

Mexican Dinner

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We hosted a Mexican Dinner at our home on Saturday night. A group bought the dinner at Mater Dei High School Auction. Jan, my friend and I prepared the food. I thought I would share the photos from the evening and the recipes.

All set up and ready for the dinner to begin.

The Menu.

Appetizers.

Roasted Tomato Salsa (Yolanda's) and Watermelon Salsa

I used canned Fire Roasted Tomatoes  and 3 jalapenos. Yolanda\’s Mothers Easy Salsa

Watermelon Salsa

  • 2 cups seedless Watermelon, coarsely chopped
  • 2 T.  minced onion
  • 2 T. water chestnut, diced
  • 2 to 4 jalapenos, chopped
  • 1 T. balsamic vinegar
  • 1/4 tsp salt
  • 1/2 tsp minced garlic

Mix all together and refrigerate for 2 hours. Serve with tortilla chips.

Sausage Stuffed Peppers.

Here is the recipe for the peppers – Sausage Stuffed Peppers

Chorizo with a Sweet pepper dipping sauce, Tequila Spiked Queso Fundido and Bacon Wrapped dates stuffed with Chorizo.

The chorizo was Johnsonville brand. I grilled the sausage then sliced it. I served it with Captain Rodney’s sauce.

Tequila Spiked Queso Fundido

  • 1/3 cup chopped , seeded fresh poblano pepper ( we roasted the poblano)
  • 1/3 cup chopped white onion
  • 1 Tbl olive oil
  • 1/4  cup of tequila
  • 1½ cups shredded Chihuahua, Queso Oaxaca, Monterey Jack cheese-mix of three is great.
  • 1 Tbl flour
  • ½ cups finely chopped tomato
  • 1 Tbl chopped fresh cilantro
  • Chorizo sausage,cooked,well-drained, and crumbled ½ cup , cooked, optional.

Preheat oven to 350’F. In a skillet, cook the poblano and onion in hot oil until tender. Remove pan from heat. Carefully add tequila. Return to heat and simmer, uncovered, for 15 to 20 seconds or until most of the tequila has disapated.

Spoon mixture into the bottom of a 7 inch cast iron skillet or a 2 cup dish. In a medium bowl, toss cheese with flour; sprinkle cheese over vegetables.

Bake uncovered for about 10-15 minutes or until cheese is just melted. Sprinkle with chorizo and cook some more, until heated through. Sprinkle with tomato and cilantro. Serve with tortillas or tortilla chips.

This next recipe came from a cooking class that was at the Design Studio. Chef Sheila taught the class.

Chorizo Filled Dates wrapped in Bacon

  • 1 chorizo sausage cured and fully cooked
  • pitted dates
  • bacon, cut into half

Cut off ends of the chorizo, slice then slice in half. Make a slit in the date and fit a piece of chorizo inside. Wrap with bacon. Place on parchment lined sheet. Place bacon seamside down. bake in 375 degree oven until bacon is done and crisp.

This is also good stuffing the dates with parmesan cheese and….

Dishing up the soup.

So pretty!

This soup was very tasty and pretty! It did take some time to make… It came from Gourmet Magazine

Roasted Yellow Pepper Soup and Roasted Tomato Soup with Jalapeno Cream

For the pepper soup:
3 tablespoons finely chopped shallot
1/2 teaspoon dried thyme, crumbled
1 tablespoon unsalted butter
6 yellow bell peppers, roasted (procedure follows) and chopped coarse (about 6 cups)
1 1/2 cups low-salt chicken broth plus additional to thin the soup1/4 cup heavy cream
fresh lemon juice to tasteFor the tomato soup:
3 pounds plum tomatoes, quartered lengthwise
3 unpeeled large garlic cloves
3 tablespoons finely chopped shallot
1/2 teaspoon dried oregano, crumbled
1 tablespoon unsalted butter
1 1/2 cups low-salt chicken broth plus additional to thin the soup1/4 cup heavy cream
fresh lemon juice to tasteFor the serrano cream:
3 fresh serrano chilies or jalapeños, seeded and chopped fine (wear rubber gloves)
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup crème fraîche or sour cream

preparation

To roast peppers:
Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
Make the pepper soup:
In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
Make the tomato soup:
Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350°F. oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the orégano, salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
Make the serrano cream:
In a blender blend together the chilies, the garlic paste, and the créme fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
To serve the soup:
For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving.

Chopped Salad with Salsa Verde Dressing

This next recipe I clipped out of Bon Appetit

Chopped Salad with Salsa Verde Dressing

ingredients

3 tomatillos, husked, quartered
1/3 cup (lightly packed) cilantro
5 tablespoons fresh lime juice
1 teaspoon chopped jalapeño chili
1 garlic clove, peeled
6 tablespoons vegetable oil
1/2 cup finely chopped green onions2 1/2 cups chopped romaine lettuce
2 cups chopped green cabbage
3/4 cup chopped seeded tomatoes
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels
1 avocado, pitted, peeled, diced
1/4 cup feta cheese, crumbled
Corn tortilla chips (optional)

preparation

Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.

Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.

Crepes Con Queso with filled with Chicken, Black Beans with Cumin and Garlic and Yellow Rice.
I clipped this recipe from Southern Living.
Crepes
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 cup chicken broth
  • 3 large eggs
  • Vegetable Cooking Spray
  • Crepe Filling
  • Garnish: fresh cilantro sprig

Preparation

Position knife blade in food processor bowl; add flour and next 5 ingredients. Process until smooth. Cover batter, and refrigerate at least 2 hours.

Coat an 8-inch nonstick skillet with cooking spray; place over medium heat until hot.

Pour 1/3 cup batter into pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook 1 minute or until crêpe can be shaken loose from pan. Turn crêpe over, and cook about 30 seconds. Place crêpe on a towel to cool. Repeat procedure with remaining batter.

Spoon about 1/2 cup Crêpe Filling on half of each crêpe; roll up, and place seam side down, in a lightly greased 13- x 9- x 2-inch baking dish. Sprinkle crêpes evenly with Cheddar cheese.

 Crepe Filling

  • 1 tablespoon butter or margarine
  • 1 large onion, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1 bunch green onions, sliced
  • 4 cloves garlic, minced
  • 2 (4.5-ounce) cans chopped green chiles
  • 1 1/2 cups whipping cream
  • 1 cup (4 ounces) shredded Swiss cheese  Monterey Jack
  • 2 1/2 cups shredded cooked chicken
  • 2 teaspoons Cajun poultry seasoning blend
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

Melt butter in a large skillet over medium heat; add large chopped onion and next 4 ingredients, and cook, stirring constantly, 5 minutes or until tender.

Stir in chiles and whipping cream; bring to a boil. Reduce heat, and simmer 15 minutes.

Stir in cheese and next 4 ingredients; cook 3 minutes.

Black Beans with Cumin and Garlic

    • 2 (16 ounce) cans black beans
    • 4 cloves garlic, minced
    • 2 teaspoons ground cumin
    • 3 tablespoons olive oil
    • 1 cup chicken broth
    • 1 1/2 teaspoons sea salt
    • 3 tablespoons chopped cilantro (optional)
  1. Drain and rinse black beans.
  2. In a medium saucepan, heat olive oil over medium heat and saute garlic and cumin until fragrant.
  3. Add black beans, broth and salt.
  4. Reduce heat to medium-low, stirring frequently until beans are heated through.
  5. OR, after sauteeing the garlic and cumin, you can place everything in a crockpot on low heat for a couple of hours.
  6. If desired, stir in the cilantro just prior to serving.

I found this recipe for the beans on Food.com

Blueberry Corn Bread Pudding with Custard Sauce. Served with Tequila Cream

Blueberry Corn Bread Pudding with Custard Sauce

  • 5 eggs
  • 4 cups whipping cream
  • 1/2 cup sugar
  • 2 tsp. vanilla extract
  • 1 recipe Blueberry Corn Bread, cut into 1 inch cubes
  • Custard Sauce
  • Confectioners sugar in a sieve

Preheat the over to 325 degrees. Butter a 9 x 13 baking pan.

In a large bowl, whisk the eggs thoroughly. Whisk in the cream, sugar and vanilla extract. Add the corn bread cubes, stir once, just to coat the cubes. Transfer to the baking pan making sure that the cubes and custard are evenly distributed. Bake for about 45 minutes or until the pudding is puffed, the edges are lightly brown and the pudding is evenly, but not firmly set. Let it stand until you serve it.

The pudding can be served warm or cool. Cut into squares and place each square on a plate. Spoon the sauce around each square, dust lightly with confectioners sugar and serve immediately.

Blueberry Corn Bread

  • 1 1/4 cups all purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp salt
  • 1 cup cultured buttermilk, at room temp.
  • 1 egg, beaten
  • 5 T unsalted butter, melted
  • 1 1/2 cup fresh blueberries, rinsed and drain

Preheat oven to 400 degrees. Grease an 8 inch square baking pan.

In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Add the buttermilk, egg and melted butter and stir until partially combined. Add the berries and stir until just combined; do not overmix. Transfer the batter to the baking pan and spread it to the edges. Bake 20 to 25 minutes or until the corn bread is firm, the edges are golden and the tester inserted comes out clean. Cool 5 minutes on a rack before cutting. Serve hot or warm or use in corn bread pudding.

Custard Sauce

  • 4 egg yolds
  • 1/4 cup sugar
  • 1 1/3 cups half and half
  • 1/4 cup Triple sec or other orange liqueur
  • 1/2 tsp vanilla extract

In med. bowl whisk together the egg yolks and sugar. In a heavy saucepan bring the half and half just to a simmer. Slowly whisk the hot half and half into the egg mixture. Return the mixture to the saucepan and set it over low hear. Cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and leaves a heavy track when a finger is drawn across it, about 4 minutes.

Transfer immediately to a bowl and stir in the triple sec and vanilla extract. Cool completely, cover with plastic wrap, pressing the film onto the surface of the sauce and refrigerate until cold, at least 5 hours. This can be prepared 3 days ahead.

The weather was great.  I think everyone enjoyed themselves.  Jan and I always have a good time cooking together. A big THANK YOU to Reagan,  Kate, Grace and Tina for helping!  It was a great night….until I could not find Jingles, our dog. We did eventually find him. He was hit by a car and died.  The police found him on the side of the road.

Jingles was with us for 14 1/2 years. He was a crazy wonderful dog. He loved us unconditionally. He loved to snuggle,  run around the house crazy fast (which was pretty comical when we got wood floors), and no matter how aggravated I would get at him…he still loved me.  He would drive me crazy at times, but I sure am missing him and wish he was still here. It has been a sad 2 days…

RIP Jingles Bellies..I love you!

~Relish Food & Life

♥Gooey Butter Cake ♥

Standard

This is a recipe my Mom made all the time. The best thing is…I have the recipe in her handwriting 🙂 This is super easy and very very good.

Most of you may have already made gooey butter cake…especially if you are from St. Louis area. It was created in St. Louis in the 1930’s. If you have not had it…you are in for a treat!

I have to confess. When I was in High School the band was selling Gooey Butter cake in 8 inch round pans…. I ate the whole thing myself 😛

Gooey Butter Cake

  • 1 yellow mix cake
  • 2 eggs
  • 1/2 cup butter, melted

Mix above ingredients together and pat into a greased 13 x 9 pan

  • 1 box powder sugar
  • 8 oz cream cheese, softened
  • 2 eggs

Mix the above ingredients; put on top of batter in the 13 x 9. Bake at 350 for 30 to 40 minutes.

Ingredient Line Up.

Mix 2 eggs, cake mix and melted butter

Spread batter into a grease 9 x 13. Please excuse the aluminum pan...Grace is taking these to school tomorrow.

Mix cream cheese and 2 eggs, then add box of powder sugar.

Pour on top of batter in the 9 x 13 pan.

Ready to pop into the oven.

Gooey Butter Cake....so good!

~Relish Food and Life