So this recipe was kinda a spur of the moment plan. I have always wanted to make a good "homemade" quesadilla. & I finally did it!! Yay me!!
Ingredients:
1 lb chicken tenders
1 can El Pato tomato sauce
3/4 C brown sugar
Salt & Pepper
Olive oil (for the skillet)
Fresh uncooked Tortillas
Grated cheese
Rice & Beans for a side.
Directions:
Brown chicken tenders in a skillet flavor with salt and pepper. Once they are done cooking remove from heat and shred. (The easiest way I know of shredding is putting it in my kitchen aid with the paddle attachment and turn on low until chicken is shredded to desired consistency.) Return the chicken back to the skillet and add the El Pato tomato sauce and brown sugarand let simmer until hot. While chicken is simmering cook tortillas. Serve the quesadillas with cheese and rice and beans.
Paige's opinion: This was really good, It is pretty spicy, so you have been warned. If you add some sour cream and cheese it should mellow out the spiciness just a little bit.
Thursday, December 15, 2011
Friday, December 9, 2011
Thursday, December 8, 2011
Salted Caramels
Ingredients:
Vegetable oil
1 cup sugar
1/4 cup water
1/4 cup light corn syrup
1 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon sea salt, plus extra for sprinkling
1/2 teaspoon vanilla extract
Directions:
Grease a 8x8 pan with vegetable oil.
In a small pot, bring the cream, butter, and one teaspoon of the sea salt to a simmer, over medium heat. Do not let it boil. Once it has reached a simmer, turn off the heat, and set it aside.
In a deep saucepan, combine the water, corn syrup, and sugar. Over medium-high heat, stir only until the sugar has dissolved. Then allow the mixture to boil, without stirring, until the mixture is a warm, golden brown. Watch very carefully, as the caramel can burn quickly toward the end. (It can be helpful to use a wooden spoon and drip some of the caramel onto a white plate to gauge the exact color).
When the sugar mixture is done, remove it from the heat and slowly add the cream mixture to the sugar mixture. Be careful because it will bubble up violently. Stir in the vanilla.
Return the mixture to the heat and cook over medium heat until a candy thermometer reads 248 degrees (firm ball), about 10 minutes. Pour the caramel into the prepared pan. (Don’t scrape the pot). Refrigerate for a few hours, until firm.
Remove the caramel from the refrigerator and allow it to come close to room temperature. Pry the caramel from the pan. On a cutting board, cut the square in half. Using parchment paper, roll each piece of caramel into a tight 8- to 10-inch log. Sprinkle the logs with sea salt. Cut each log into 3/4-inch or 1-inch pieces. Individually wrap each caramel in glassine or parchment paper, twisting the ends. Store in the refrigerator or in an air-tight container.
Paige's opinion: These caramels were delicious! I think the BEST homemade caramels I have ever had. I could have eaten the whole pan but thankfully, I didn't!
Vegetable oil
1 cup sugar
1/4 cup water
1/4 cup light corn syrup
1 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon sea salt, plus extra for sprinkling
1/2 teaspoon vanilla extract
Directions:
Grease a 8x8 pan with vegetable oil.
In a small pot, bring the cream, butter, and one teaspoon of the sea salt to a simmer, over medium heat. Do not let it boil. Once it has reached a simmer, turn off the heat, and set it aside.
In a deep saucepan, combine the water, corn syrup, and sugar. Over medium-high heat, stir only until the sugar has dissolved. Then allow the mixture to boil, without stirring, until the mixture is a warm, golden brown. Watch very carefully, as the caramel can burn quickly toward the end. (It can be helpful to use a wooden spoon and drip some of the caramel onto a white plate to gauge the exact color).
When the sugar mixture is done, remove it from the heat and slowly add the cream mixture to the sugar mixture. Be careful because it will bubble up violently. Stir in the vanilla.
Return the mixture to the heat and cook over medium heat until a candy thermometer reads 248 degrees (firm ball), about 10 minutes. Pour the caramel into the prepared pan. (Don’t scrape the pot). Refrigerate for a few hours, until firm.
Remove the caramel from the refrigerator and allow it to come close to room temperature. Pry the caramel from the pan. On a cutting board, cut the square in half. Using parchment paper, roll each piece of caramel into a tight 8- to 10-inch log. Sprinkle the logs with sea salt. Cut each log into 3/4-inch or 1-inch pieces. Individually wrap each caramel in glassine or parchment paper, twisting the ends. Store in the refrigerator or in an air-tight container.
Paige's opinion: These caramels were delicious! I think the BEST homemade caramels I have ever had. I could have eaten the whole pan but thankfully, I didn't!
Velveeta Fudge
Ingredients:
8 oz velveeta cheese
2 lbs powdered sugar
1/4 C cocoa
1 cube butter
1 tsp vanilla
1 C nuts (pecans or walnuts) optional
Directions:
grease a 8x8 pan. Mix in a large bowl the sugar, cocoa, and nuts; set aside. Melt butter & cheese in a sauce pan stirring constantly so it doesn't burn. Once all melted pour over sugar mixture and vanilla, and stir until it's too hard to continue. Then finish kneading and mixing with hands until completely mixed together. Then press into greased pan. Let cool completely then cut and enjoy.
Paige's opinion: This really is yummy, but the thought of cheese in my fudge kinda weirds me out. It it really creamy, and has good texture. Give it a try and see for your self. I asked Ray to see if he could taste the cheese and he said he couldn't, it may be in my head.
8 oz velveeta cheese
2 lbs powdered sugar
1/4 C cocoa
1 cube butter
1 tsp vanilla
1 C nuts (pecans or walnuts) optional
Directions:
grease a 8x8 pan. Mix in a large bowl the sugar, cocoa, and nuts; set aside. Melt butter & cheese in a sauce pan stirring constantly so it doesn't burn. Once all melted pour over sugar mixture and vanilla, and stir until it's too hard to continue. Then finish kneading and mixing with hands until completely mixed together. Then press into greased pan. Let cool completely then cut and enjoy.
Paige's opinion: This really is yummy, but the thought of cheese in my fudge kinda weirds me out. It it really creamy, and has good texture. Give it a try and see for your self. I asked Ray to see if he could taste the cheese and he said he couldn't, it may be in my head.
Thursday, December 1, 2011
Traditional Conference Cakes
Conference Cakes AKA Danish Coffee Cake
2 C scalded milk
3/4 C sugar
2 beaten eggs
1/2 C butter
2 tsp yeast
5-6 C flour
Mix milk, butter, sugar, and yeast. Let sit 15 minutes. Add eggs then add flour, one cup at a time. Roll out about 1/2 inch thick. Melt shortening and brush on top, then sprinkle with sugar. Cut into odd & different shapes. Bake at 375* for 15-20 minutes. Serve warm with homemade real whipping cream and hot cocoa. You can also add "belly buttons" before baking by pinching brown sugar and melted butter inside some of the cakes.
Paige's opinion: These too are a "wow" factor. As a tradition in my family we would have these for General Conference Sunday hence the name "Conference Cakes" they are rich & sweet enough for a bi-yearly tradition. Oh soo yummy. Don't be lazy either. Make sure you use "REAL" whipping cream.
2 C scalded milk
3/4 C sugar
2 beaten eggs
1/2 C butter
2 tsp yeast
5-6 C flour
Mix milk, butter, sugar, and yeast. Let sit 15 minutes. Add eggs then add flour, one cup at a time. Roll out about 1/2 inch thick. Melt shortening and brush on top, then sprinkle with sugar. Cut into odd & different shapes. Bake at 375* for 15-20 minutes. Serve warm with homemade real whipping cream and hot cocoa. You can also add "belly buttons" before baking by pinching brown sugar and melted butter inside some of the cakes.
Paige's opinion: These too are a "wow" factor. As a tradition in my family we would have these for General Conference Sunday hence the name "Conference Cakes" they are rich & sweet enough for a bi-yearly tradition. Oh soo yummy. Don't be lazy either. Make sure you use "REAL" whipping cream.
Buttermilk Caramel Syrup
Buttermilk Caramel Syrup
1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla
In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.
Paige's opinion: Oh. My. Goodness. You will never EVER buy store bought syrup after having this. If it wasn't filled with such "goodies" I would probably be caught drinking this.
1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla
In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.
Paige's opinion: Oh. My. Goodness. You will never EVER buy store bought syrup after having this. If it wasn't filled with such "goodies" I would probably be caught drinking this.
Pumpkin Cupcakes with Salted Caramel Frosting
Pumpkin Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Preheat oven to 350 degrees.Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined. Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Makes ~ 18 cupcakes.
Salted Caramel Buttercream
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
2 cups powdered sugar
In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color, about 10 minutes. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. Alternatively, you could use just under 1/2 cup of your favorite caramel sauce.
In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.
Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.
Paige's opinion: These little beauties were fabulous. Perfect for that fall day. Super sweet & super moist.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Preheat oven to 350 degrees.Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined. Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Makes ~ 18 cupcakes.
Salted Caramel Buttercream
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
2 cups powdered sugar
In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color, about 10 minutes. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. Alternatively, you could use just under 1/2 cup of your favorite caramel sauce.
In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.
Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.
Paige's opinion: These little beauties were fabulous. Perfect for that fall day. Super sweet & super moist.
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