Monday, November 30, 2009

Chocolate Caliente: Mexican Hot Chocolate




I have been wanting to make Mexican Hot Chocolate since Monica mentioned it on her site. I found the Abuelita Chocolate on the Cocoa aisle. They have this already in packets but I wanted to make it from the bar!!! It was delicious!!

Mexican Hot Chocolate
Printable Recipe

  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup water
  • 1 1/2 tablets (90 grams each) NESTLÉ ABUELITA Chocolate, chopped
Combine evaporated milk, water and chocolate in medium saucepan. Cook over medium heat, stirring constantly, until hot (do not boil) and chocolate is melted (there may still be some small pieces). Remove from heat. Beat with wire whisk until a little frothy. Pour into mugs; serve immediately

Thursday, November 26, 2009

The Big Day - Thanksgiving

So, today is the BIG DAY, Thanksgiving. My Parents and Brother arrived last night so it was great to wake up to a house full of family!! I did the prep work yesterday so I already have the Cranberry Sauce, Pecan Pie, Cherry Pie and Deviled eggs ready to go!!! Here is the rest of the menu! Again, I am sorry for lack of pictures but I was so excited and busy running around preparing I forgot to take pictures!!!  However, most/all my recipes came from Pioneer Woman and Paula Deen and they have pictures on their sites!!!

Pineapple Casserole by Paula Deen
Printable Recipe

I make this EVERY time we have ham it is a crowd pleaser!!

Corn Casserole by Paula Deen
Printable Recipe

This was delicious and the bowl was empty, I want MORE!!!

Sweet Potato Casserole by Pioneer Woman
Printable Recipe

People that do NOT like Sweet Potatoes will love these and if you do like them you will love this recipe even more!!

Mashed Potatoes by Pioneer Woman
Printable Recipe

My Mom said "I think you finally mastered Mashed Potatoes"


Happy Thanksgiving!!

Wednesday, November 25, 2009

Thanksgiving - Prep Work

Thanksgiving is always one of my favorite Holidays because it involves food and hanging out with family and friends! This year I am very excited to be cooking my very first Thanksgiving meal at our house. We usually have lunch with Michael's family and Makenzie usually goes to her Dad's BUT this year we are having lunch at our house with my famiily and we have both girls!!!

Thanks to Paula Deen and Pioneer Woman as most/all my recipes came from them! I took today off to do some prep work. So, with out further a due here is the prep work and what I am planning for the big day!!!

Note - I do not have alot of pictures of the food because I was so busy running around getting everything prepared I forgot to take pictures of most of it...BUT I did list the printable recipe.


Prep Work -


Homemade Cranbery Sauce by Pioneer Woman
Printable Recipe

Perfect Pie Crust by Pioneer Woman
Printable Recipe

Pecan Pie by Pioneer Woman
Printable Recipe

Deviled Eggs by Mother-N-Law
Printable Recipe

I have to mention the Pecan Pie. This was my first time EVER to make Pecan Pie!!! I was very excited to hear my Dad say "Jen this is the best pecan pie I have ever eaten" My Mom told me "I can never get a pecan pie to come out right you did a great job" What!??!?! I made something that my Mom can't make NO WAY it isn't possible!!! It made my day that they thought that Pecan Pie was so GREAT!!! My Dad said I am now the pie lady and he will be ordering more!!!


The Best PECAN PIE ever!!! Thanks PW!!


COOKIES~COOKIES~COOKIES

You know I love cut-out sugar cookies and I couldn't let Thanksgiving go by without making some. Plus, my Mom has grown a fond love for them so it would have been a sad day had I not included them on the dessert table!! So, here are a few pictures! I thought they turned out great!!!









Monday, November 23, 2009

PW's Chocolate Sheet Cake

Wooo Hooo, Im back with some great recipes!! I finally found my camera cord that I misplaced, ugh! So, let's get to the good stuff you really want to hear about.

So, I read about this cake on PW's website and I read about it when Bakerella posted it. I was waiting for the perfect opportunity to make the cake because I do not need a 12x18 cake sitting around my house. I would eat the WHOLE thing. So, I made this cake for a Holiday party and I dished out some to my Mom and my Bestie who all LOVED it.

I have one thing to say OHHHHHHHHH-MYYYYYYYYYY-GUUURRRNESSSS this cake was good! I will be making it over and over and over for many years to come!!













Printable Recipe
CAKE:
  • 2 cups Flour
  • 2 cups Sugar
  • ¼ teaspoons Salt
  • 4 Tablespoons (heaping) Cocoa
  • 2 sticks Butter
  • 1 cup Boiling Water
  • ½ cups Buttermilk
  • 2 whole Beaten Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla


FROSTING:
  • ½ cups Finely Chopped Pecans (optional)
  • 1-¾ stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions:

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.

Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Thursday, November 12, 2009

PW's Comfort Meatballs


It is HERE!!! I OWN it!!!!





I received my copy in the mail last week of the newly released cookbook by Pioneer Woman. If you have not seen her website or read her stories you are missing out. She is funny, hilarious and heart warming and I am addicted to her blog/wesbsite. I enjoy reading about her four punks and Marlboro Man and their life on the ranch. You have to read her love story from Black Heels to Tractor Wheels. She is currently on her book tour. I am excited she will be in Austin in December 3rd. I cannot wait to meet her and have her sign my cookbook!

My first recipe to cook this past weekend was Comfort Meatballs.... mmmmm good! They tasted like mini meatloaf-balls!!! You could change up the sauce, use a BBQ sauce to give them a different flavor. It is a true comfort food. I made PW's mashed potatoes to go with (which I will post another day). 

I plan on cooking everything in this cookbook I cannot wait to try it ALL!!! Coming soon - PW's Chocolate Sheet Cake!!












PW's Comfort Meatballs
  • 1-½ pound Ground Beef
  • ¾ cups Oats
  • 1 cup Milk
  • 3 Tablespoons Very Finely Minced Onion
  • 1-½ teaspoon Salt
  • Plenty Of Ground Black Pepper (to Taste)
______________________________________

FOR COOKING MEATBALLS

1 cup All-Purpose Flour (coating For Frozen Meatballs)

Canola Oil

______________________________________

FOR SAUCE

  • 1 cup Ketchup
  • 2 Tablespoons Sugar
  • 3 Tablespoons Vinegar
  • 2 Tablespoons Worcestershire
  • 4 Tablespoons (to 6 Tablespoons) Onion
  • 1 dash(es) Tabasco

Preparation Instructions

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes.

Monday, November 9, 2009

Candy Corn Kisses

I heart Hershey's!!! They are always coming out with something great for the Holiday's. I saw these candy corn cuties at Target and stocked up on a few bags. They also have Pumpkin Spice, they pack a punch of pumpkin so when I need a quick fix I grab a couple and savor them.

Oh, back to the cookies!! I finally had a weekend where I was at home and not running around so I thought I would let Kennedy mix these cookies up!!

She pretty much did everything I just assisted her and told her what step to do next! We had a lot of fun baking together!

I did have to throw in a few chocolate kisses to make the "traditional" along with the candy corn kisses. My mom makes Peanut Blossoms with the chocolate kiss every year for Christmas and they are my favorite!!!










Candy Corn Kisses

  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup butter, softened
  • 1/2 cup creamy Peanut Butter
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • Granulated sugar, for rolling in
  • 10 ounce bag of Hershey’s Candy Corn Kisses

Preheat the oven to 375 degrees and prepare two baking sheets with parchment paper. In a medium bowl, mix together the flour, baking soda, and salt.

In a large bowl, cream the butter and sugar together.Beat in the SunButter and then the egg and vanilla.Add in the dry ingredients half at at a time, mixing until well-combined.

Roll the dough into balls about 1″ thick. Roll them in the granulated sugar.

Bake the cookies for about 10 minutes, and then let cool.

Top each cookie with a Hershey Candy Corn Kiss!

Thursday, November 5, 2009

White Chocolate Pumpkin Spice Pie

When I was a child/teenager I would attend Church camp and when I got home there was a Chocolate Pudding Pie waiting on me. Over the years it has evolved from a Chocolate Pie to a Chocolate Chocolate Pie... using white chocolate and chocolate pudding. Last year Jello put out a new flavor "Pumpkin Spice" they have it out again this year so I bought several boxes. I thought it would be a great idea to subsitute the chocolate for the pumpkin spice pudding. So, was born White Chocolate Pumpkin Spice Pie..... I am pretty sure I am not the first person to make this but it is sooo good!!











White Chocolate Pumpkin Spice Pie
  • 1 Graham Cracker Crust
  • 1 small box sugar free white chocolate Jello pudding ( I have only seen it in the small box)
  • 2 small boxes Jello Pumpkin Spice pudding
  • Milk
  • 8oz container Cool Whip
  • Cinnamon (sprinkle on top)

Mix pumpkin spice pudding with 1 3/4 cup milk. Pour in Grahm Cracker Crust

Mix white chocolate pudding with 1 1/2 cup milk. Stir in cool whip. Pour over pumpkin spice layer.

Cover and Refrigerate.

* I used one box of pumpkin spice and 1/2 of the second box*


Chocolate Chocolate Pie

Substitute 2 small boxes of pumpkin spice for 1 large box of chocolate pudding mix. Make as above.

Sloppy Joe Casserole

Growing up one of the meals my Mom made was Sloppy Joe on a bun. When I married Michael he told me he did not like Sloopy Joe's so I have never made them.  I have been craving them for some crazy reason so when this recipe dropped into my email I knew I had to make it. I went to the store to get Mexi-corn and Sloppy Joe sauce because that is not something I usually have on hand in my pantry. The night I made it I quickly opened the can of sauce and hid it under something in the trash. I didn't want Michael to see what I was putting in it until he tried it. 

I served it up and he took a bite and said "wow, this is really good, what is in it" I said "Well, it has meat, green onions, mexi-corn and SLOPPY JOE SAUCE" He said "I knew there was something different about the sauce" but there was no going back he had already said he liked it!!! So, long story short I know carry sloppy joe sauce and mexi-corn in my pantry!!!

I made it and ate it so quickly I forgot to get my own pictures but I promise the picture below looks just like mine!!




Sloppy Joe Casserole
  • 1 lb. lean ground beef
  • 1/2 cup sliced green onions 
  • 1 (15.5-oz.) can sloppy joe sandwich sauce
  • 1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, undrained 
  • 1 (6-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits


    Heat oven to 375°F. In large skillet, brown ground beef with onions; drain. Stir in sandwich sauce and corn. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally.

    Spoon mixture into ungreased 1 to 1 1/2-quart casserole. Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture with sides of biscuits touching.

    Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown.



 
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