Tuesday, June 22, 2010

Sundae Pie

INGREDIENTS

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
4 cups (1 quart) vanilla ice cream, slightly softened
1/2 cup caramel topping
1/2 cup fudge topping
3/4 cup Spanish peanuts (4 oz)

DIRECTIONS
  1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
  2. Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight.
  3. Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.

Monday, June 7, 2010

Peanut Butter Fudge Bars


Cookie Base
1pouch (1 lb 1.5oz) Betty Crocker® peanut butter cookie mix
3tablespoons vegetable oil
1tablespoon water
1egg

Topping
1cup hot fudge topping
1cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4cup creamy peanut butter
1container (8 oz) frozen whipped topping, thawed
2bars (2.1 oz each) chocolate-covered crispy peanut-buttery candy, unwrapped, finely crushed







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  1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. Spread hot fudge topping over cooled cookie base. In large bowl, combine frosting and peanut butter until well mixed. Add whipped topping and candy; gently fold until well blended. Spoon mixture over hot fudge topping then carefully spread to evenly cover. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.




Tuesday, May 25, 2010

Party Foods

Thisweek we had a party and tried to mix it up with some new foods.
We consumed many delightful goodies. Chocolate pecan pie; apple pie; chocolate cupcakes with butter cream frosting; Muddy Buddies; popcorn; chicken pinwheels (chicken, cream cheese, green onion, cilantro); spicy chicken pinwheels (with jalapenos); tortilla chips with nacho cheese and salsa; jalapeno cream cheese poppers; and raspberry lemonade.

Wednesday, May 12, 2010

What we can Learn From Jell-O Salad

I thought this was an interesting article....


May 12th, 2010 @ 6:46am
By Paul Nelson

SALT LAKE CITY -- Fry sauce, funeral potatoes and Jell-O salad; a researcher at the University of Utah says their appeal to members of The Church of Jesus Christ of Latter-Day Saints says a lot about Mormons.

Tanner Humanities Center fellow Kate Holbrook will spend the next year looking into what Latter-day Saints eat and what they avoid.

Holbrook says the dishes Church members like say a lot about who they are. Her data goes back to before the turn of the 20th century.

"They were more likely to have whole wheat recipes, for example, in 20th-century Mormon cooking than they are in the rest of the country," Holbrook says.

She says Latter-day Saints were aware of the health benefits, but that is not the only reason why they ate so much whole wheat.

"They'll have whole wheat cookies. They'll have whole wheat muffins. They'll have whole wheat flour in cakes, because they were trying to rotate their food storage,"Holbrook explains.

This rotation in food storage also led Latter-day Saints to sometimes add powdered or evaporated milk into their recipes instead of fresh milk.

So, what does what people eat say about who they are? Holbrook says you can determine the values of a people by what they serve for dinner.

"You have values like frugality; values like sharing, generosity, taking care of the poor [and] building up stores to be self sufficient and secure," she says.

Take, for instance, the notorious green Jell-O salad. Holbrook says this particular dish shows a couple of different values among Latter-day Saints, including how social they can be, since it's a dish that's commonly taken to social gatherings.

"A lot of the things that have become popular in Mormon food ways are things that are things that will appeal to children as well as adult,"Holbrook says.

She also says this particular dish illustrates how frugal Mormons are (or cheap, depending on how you look at it). It gives the appearance of putting a lot of thought into the dish without putting in a lot of money.

E-mail: pnelson@ksl.com

Wednesday, April 7, 2010

Chicken Tostadas

This is one of my favorite recipes. It is simple and delicious.

Chicken Tostadas
  • Boiled Chicken breasts, shredded/chopped (1 large is definitely enough for 2-3 people)
  • 3-4 large flour tortillas
  • 1 can of whole kernel corn
  • 1 cup chopped green onion
  • 1 small can of diced chilies (with sauce)
  • A splash of your favorite hot sauce
  • 2 cups mild-medium salsa (feel free to go hotter if you like spice)
  1. Baked tortilla at 350 degrees for 7-9 minutes until crispy
  2. Meanwhile in a medium saucepan, combine chopped up chicken breast, corn, hand dull of chopped green onions, diced chilies, a splash of hot sauce and salsa
  3. Cook for about 10 minutes on a light simmer.
  4. Place chicken mixture on top of baked tortillas and a sprinkle of green onions.
  5. For extra flavor sprinkle with finely chopped cilantro and shredded cheese.
This recipe has great color and great flavor! If you need some more ideas for things to throw into the mix, let me know!

Monday, April 5, 2010

Monarch Butterfly Cupcakes

Over the weekend I tried a project. A project that I feel ultimately failed, but I did in fact try it out.

I tried to make monarch butterfly cupcakes. Devil's food cupcakes, green icing grass and a delicate monarch chocolate butterfly on top that I was going to do free-hand. Instead I wrecked the orange colored white chocolate, put a hole in my piping bag and spilled chocolate everywhere that subsequently hardened all over the counter.
In the end, I gave up my orange monarch butterfly dreams and settled for four black and white butterflies. They are not the best. They are not exactly what I wanted. But I tried and that's what's important.

Sunday, April 4, 2010

Eight Worst Easter Candies

Eight Worst Easter Candies

You can add Easter to the list of holidays on which Americans are willing to abandon their low-sugar and low-carb diets. In fact, spending on Easter candy increased 5.6 percent between 2006 and 2007. Easter typically ranks as the holiday with the second-highest spending on candy, right behind Halloween. If these trends continue, an excess of bunnies and eggs is likely right around the corner. But not all of these treats are equal when it comes to nutrition. Here's where eight of the most popular Easter candies land on the calorie scale. They range from a demure 130 to a whopping 1,050 calories.
1. Peeps. A few of these fluffy, sugar-filled treats can add up quickly. Go through a row of four bunnies and you're at 130 calories. Peeps are fat-free but do weigh in heavy on the carb count--each little rabbit has 8 grams of sugar alone, adding up to 32 grams in a serving of four.

2. Jelly Beans. These can be your worst foe or your best friend in the Easter basket, depending on how many you eat. Each individual bean is pretty low in calorie count, with usually around 5 or 6 calories, but munching through a handful or worse, an entire bagful, of Jelly Bellys adds up quickly. The recommended 35-bean serving comes in at 140 calories from 37 grams of sugar. To avoid jelly-bean overdose, it's probably best to grab a handful and then keep the Easter basket out of reach.

3. Cadbury Chocolate Eggs. These eggs may look tiny, but their calorie count is anything but. A handful of 12 eggs comes with 190 calories and 8 grams of fat. You might want to skip over these high-cal eggs if you come across them on the hunt.

4. Cadbury Creme Egg. It's possibly the quintessential Easter treat, but most people won't be surprised to find out that the creamy egg packs in the calories. The 1.2-ounce egg comes with 150 calories, 5 grams of fat and 25 grams of carbs. If you're looking for an excuse to indulge, there is a slight silver lining: the tasty milk chocolate comes with 40mg of calcium, which is about 5 percent of the recommended daily value.

5. Reese's Peanut Butter Egg. This egg slightly edges out its creme-filled rival in the unhealthy Easter-egg competition. All three varieties of the Reese's egg--milk chocolate, fudge and white chocolate--have a calorie count of 180. The fat content weighs in around 10 grams, double that of the Cadbury Creme Egg, with the white-chocolate egg the worst, at 11 grams. Stick to the traditional Reese's Peanut Butter Cup, which, though it lacks the festive Easter element, has nearly half the calories of its egg-shaped relatives.

6. Lindt Chocolate Carrots. In a sea of eggs and bunnies, chocolate carrots are one of the more unusual Easter candy options--Lindt only started offering them seven years ago. Sadly, they have little nutritional value in common with their vegetable counterparts: a box of four carrot-shaped chocolates has 210 calories.

7. Hershey's Hollow Milk Chocolate Egg. This might come as the biggest surprise: one hollow Hershey's egg (4.65 ounces) has more than three times as many calories as the Cadbury Creme Egg. The shell alone has 570 calories. Start munching on the four Hershey's kisses included inside and you're up to a whooping 660 calories and 41 grams of fat. This may be one of the few Easter offerings that makes a Reese's Peanut Butter Egg look like health food.

8. Large Chocolate Bunny. Not surprisingly, the bunny reigns as king when it comes to Easter calories. But the calorie count may still raise a few eyebrows: the average seven-ounce rabbit clocks an impressive 1,050 calories. Smaller bunnies are better--rabbits of the one-ounce variety only rack up 140 calories.