Southwest Chicken Puffs

OH MYYYYYYY! This is absolutely scrUUUUUUmptious! Yup that's right ... better than delish! This is an adaptation from a recipe found in a Relief Society Cookbook from Eugene, Oregon (my husbands mission). The original recipe called for 1/2 C diced mushrooms and celery...I kicked it up a bit and added diced green chilis in exchange... which is perfect because I think the shrooms would have been a bit to bland for my taste. We like it spicy in our house :o)

You HAVE to make this!!! There's not much in life that I will say that about. I love food and find many delicious recipes along the way, but this is seriously amazing!!! You need a glass of milk with it...and an exercise routine the following day ... it's definitly not "healthy". But honestly... honestly people... what's absolutely salavatingly good that's "healthy"?!?!

***** I apologize... we just got in from out of town and I haven't unpacked/charged the camera battery... these are from my cell phone... don't let it deter you! they are so yummmmmm *****

Southwest Chicken Puffs

5 chicken tenderloins (2 C chicken), cooked & diced

1/2 tsp sage

1 small can of diced green chili's (about 1/2 C)

1 pkg (8 oz) cream cheese, room temperature

1 stick butter, melted

1 C italian bread crumbs

1 can of crescent rolls (8 count)

1 can cream of mushroom soup

1 can cream of chicken soup

1 C sour cream

Preheat oven to 350. Fry chicken tenderloins with about a tablespoon of butter (about 4-5 minutes each side), dice. In a large mixing bowl use a fork to cream and blend the diced chicken, sage, chili's and cream cheese. Seperate the crescent rolls. Use a rolling pin or glass to roll out each individual roll. Spoon out about 3 tablespoons of cream cheese mixture into the center of each "triangle". Leaving about an inche at the wider end, and only filling about half way down. Roll from wide end toward the narrow end. Fold over wide ends of "triangle" to make a square pouch, and pinch open areas closed. Roll each pouch in melted butter and then in bread crumbs. Place puffs on lightly greased cookie sheet. Bake 25 minutes.

While puffs are baking mix soups and sour cream in a medium-sized pan. Leave on low until puffs are ready to serve. Place two puffs on a plate and top with sauce.

Daring Bakers - French Yule Log

Okay so this month's Daring Bakers Challenge was a French Yule Log. I LOVE it, and will plan better next time I make it...and definitly not do it all in on day....eating that evening! The only real mistake I made was not giving it enough time to freeze and set before eating. That's why mine looks like a bit of a gooey mess lol! It tasted SO d-lish though!!! I will definitly make it again. The only problem I had was with the sauce. I kept trying to wait for it to thicken a little more from the gelatin, but I think it was fine and just needed to set in the freezer.

I served it at my in-laws Christmas Family dinner party just a few days before Christmas. It was a hit.... super yummy!!! I had extra Coconut Crisp that I crumbled and placed around the bottom of the log. Everyone loved munching on that by itself!

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.They have chosen a French Yule Log by Flore from Florilege Gourmand....so here it is!

French Yule Log

Element #1 Dacquoise Biscuit (Almond Cake)

Preparation time: 10 mn + 15 mn for baking

Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper

Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.

Ingredients:

2.8 oz (3/4cup + 1Tbsp / 80g) almond meal

1.75 oz (1/2 cup / 50g) confectioner’s sugar

2Tbsp (15g) all-purpose flour

3.5oz (100g / ~100ml) about 3 medium egg whites

1.75 oz (4 Tbsp / 50g) granulated sugar

1. Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).2. Sift the flour into the mix.3. Beat the eggs whites, gradually adding the granulated sugar until stiff. 4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.5. Grease a piece of parchment paper and line your baking pan with it.6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm). 7. Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden. 8. Let cool and cut to the desired shape.

Element #2 Dark Chocolate Mousse

Preparation time: 20mn

Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula

Note: You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert. In the Vanilla Mousse variation, pastry cream is made to the same effect.In the Mango Mousse variation, Italian meringue is made to the same effect. Italian meringue is a simple syrup added to egg whites as they are beaten until stiff. It has the same consistency as Swiss meringue (thick and glossy) which we have used before in challenge recipes as a base for buttercream.The Whipped Cream option contains no gelatin, so beware of how fast it may melt.Gelatin is the gelifying agent in all of the following recipes, but if you would like to use agar-agar, here are the equivalencies: 8g powdered gelatin = 1 (0.25 oz) envelope powdered gelatin = 1 Tbsp powdered gelatin = 1 Tbsp Agar-Agar. 1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.

Ingredients:

2.5 sheets gelatin or 5g / 1 + 1/4 tsp powdered gelatin

1.5 oz (3 Tbsp / 40g) granulated sugar

1 ½ tsp (10g) glucose or thick corn syrup

0.5 oz (15g) water 50g egg yolks (about 3 medium)

6.2 oz (175g) dark chocolate, coarsely chopped

1.5 cups (350g) heavy cream (35% fat content)

1. Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)2. Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white). 2a. Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.2b. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer. 2c. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.3. In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.4. Whip the remainder of the cream until stiff.5. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.6. Add in the rest of the WHIPPED cream (220g) mixing gently with a spatula.

Element #3 Dark Chocolate Ganache Insert

Preparation time: 10mn

Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Ingredients:

1.75 oz (4 Tbsp / 50g) granulated sugar

4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)

5 oz (135g) dark chocolate, finely chopped

3Tbsp + 1/2tsp (45g) unsalted butter softened

1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth. 4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Element #4 Praline Feuillete (Crisp) Insert

Preparation time: 10 mn (+ optional 15mn if you make lace crepes)

Equipment: Small saucepan, baking sheet (if you make lace crepes).Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).

Coconut Crisp Insert

3.5 oz (100g) white chocolate

1 oz (1/3 cup/25g) shredded coconut

1 2/3 Tbsp (25g) unsalted butter

2.1 oz (60g) rice krispies

1. Spread the coconut on a baking tray and bake for 5-10 minutes at 375°F (190°C) to toast (a different temperature might work better for you with your own oven). 2. Melt the white chocolate and butter in a double boiler. Stir until smooth and add the toasted coconut. 3. Add the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Element #5 Vanilla Crème Brulée Insert

Preparation time: 15mn + 1h infusing + 1h baking

Equipment: Small saucepan, mixing bowl, baking mold, wax paper

Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...

Ingredients:

1/2 cup (115g) heavy cream (35% fat content)

½ cup (115g) whole milk

4 medium-sized (72g) egg yolks

0.75 oz (2 Tbsp / 25g) granulated sugar

1 vanilla bean

1. Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour. 2. Whisk together the sugar and egg yolks (but do not beat until white).3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well. 4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things)....BUT I would recommend a water bath for the following reasons:- you will get a much nicer mouth feel when it is done- you will be able to control its baking point and desired consistency much better- it bakes for such a long time that I fear it will get overdone without a water bathNow...since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Element #6 Dark Chocolate Icing

Preparation time: 25 minutes (10mn if you don’t count softening the gelatin)

Equipment: Small bowl, small saucepan

Note: Because the icing gelifies quickly, you should make it at the last minute.For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.

Ingredients:

4g / ½ Tbsp powdered gelatin or 2 sheets gelatin

¼ cup (60g) heavy cream (35 % fat content)

2.1 oz (5 Tbsp / 60g) granulated sugar

¼ cup (50g) water1/3 cup (30g) unsweetened cocoa powder

1. Soften the gelatin in cold water for 15 minutes. 2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling.3. Add gelatin to the chocolate mixture. Mix well.4. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

To assemble my yule log I had originally had the creme brulee in a loaf pan lined with projector paper as recommended (I used sheet protectors, cut and flattened). Then I made the mousse while the creme brulee was freezing/setting. Note about the brulee, I couldn't get it to set until I turned the oven to 325 in a water bath. I then made the ganache and let it hold in the freezer. Then I made the Coconut Crisp followed by the dacquoise...almond cake. Once the brulee was frozen for 2-3 hours I removed it from the loaf pan, and still lined with sheet protectors... I put a layer of mousse, the creme brulee, a layer of mousse, my coconut crisp, more mousse, the ganache, and then the almond cake. I should have let all this set-up better by freezing for at least 24 hours before unmolding and covering with sauce. Then letting it sit in the freezer again for 2-3 hours with sauce on. Then placing in refrigerator for about 45 minutes before serving. Now I know! It was so yummy and a fun challenge!

Buttery Green Beans

If you are ever looking for a quick and easy side, that pretty much never gets old.... this is it! We have this as one of our side dishes at least once a week. My husband LOVES it! It's very very very simple, but SO yummmy!

Buttery Green Beans

1 can (15 oz) green beans

1 cube (2 T) butter

Drain juice from can. Place a cube of butter in the center of a small pan. Pour green beans over butter. Heat on medium-low heat until butter is melted, stirring frequently. Turn to low until ready to serve.

Sweet Potato Casserole

I LOVE RELIEF SOCIETY COOKBOOKS!!! For those of you who are not familiar with The Church of Jesus Christ of Latter-Day Saints (Mormon)... there is an organization for women called Relief Society. Relief Society is basically women in the church that are 18 years and older. Originally there were two main purposes: to provide relief to the poor and needy & to bring people to Christ. There are many activities related to Relief Society such as Enrichment where you may learn lessons on anything from Christ, motherhood, or even .... cooking and baking! Anyways, many RS groups put together a cookbook. I have 3, and am always looking for more. They seriously have the BEST recipes! I have one from the ward we are in now, one I found at a 2nd hand store, and one from my husbands mission in Oregon.

That is where I found the recipe in this posting... Sweet Potato Casserole from a sister in Eugene, Oregon. I didn't use her topping, I opted for mini-marshmallows instead...but this is seriously THE BEST!

I know traditionally people only make this at Thanksgiving... we love it so much in our house... we eat it much more often than 1 time a year! I mean really... life is too short and this side is far too yummy, to only have this once a year!

Sweet Potato Casserole

3 (15 oz) cans of sweet potatos or yams (or 3 C cooked, mashed)

2 eggs

3 T butter, melted

1 C evaporated milk

1 C light brown sugar, packed

1/2 tsp cinnamon

1/2 tsp vanilla

1/2 tsp salt

3-4 C mini-marshmallows

Preheat oven to 350. Butter 9x13 baking dish. In a large mixing bowl blend together sweet potatoes and eggs using a hand mixer or fork. Add butter, milk, sugar, cinnamon, vanilla and salt. Blend till just mixed. Pour into casserole dish. Place a single layer of marshmallows on top of sweet potato mixture. Bake for 40 minutes or until marshmallows are lightly browned.

Peanut Brittle

This is THE BEST peanut brittle EVER! Even better than See's candy... I know because we had BOTH there, and it's just better!!! Way better!! I was so addicted to this stuff! My father-in-law got us the recipe many years back when he was in college and on a road trip back to BYU was suppose to take it to his roommate from the roommate's mother...basically he had to ask for the recipe because by the time he got to Utah there was hardly any peanut brittle left for his friend!

This picture is horrible and doesn't do the brittle justice because it's got a beautiful color and looks way better than this. Our camera battery died after Christmas morning so this is from my cell phone.

Peanut Brittle

2 C sugar

1/3 C light karo syrup

2/3 C water

2 T butter

1 tsp baking soda

2 C cocktail peanuts, crushed

Boil sugar, syrup and water until you have a nice amber color. While mixture is boiling, place peanuts in a ziplock bag, seal, and use a rolling pin to crush them slightly. Take off heat and stir in butter, soda and peanuts. Pour mixture onto a greased cookie sheet. Pull it over the edge of the sheet with your fingers, and continue to pull apart with a couple spoons (to stretch and break apart).

Chocolate Balls

These are THE BEST!!! My friend Kirsten ( kirstensfoodblog.blogspot.com ) is where I got the recipe from. They are d-lish! you have to eat them a little chilled from the refrigerator....its the only way!

Chocolate Balls

24 oz chocolate bars (about 1/3 dark, 2/3 milk)

12 oz Cool Whip

1/2 box vanilla wafers, crushed (about 6 oz)

Using a ziplock bag and rolling pin, crush the vanilla wafers and then place in a medium sized mixing bowl. Using a double-boiler melt the chocolate. In a standing mixer place half the cool whip, then the chocolate, then half the cool whip and mix immediatly before chocolate cools and hardens at all. Mix well until a light creamy and smooth consistancy. Place in freezer for 1-2 hours to allow for better handling. Place about 60 mini muffin papers on a cookie sheet. Using your hands roll chocolate mixture into walnut-sized balls (that will fit in your mini-muffin papers). Then roll in crushed vanilla wafers before placing in mini-muffin papers. Enjoy!!!

Food Storage...

I was surfin' the web and stumbled upon THE COOLEST food storage blog EVER! http://preparedldsfamily.blogspot.com/ You really have to check it out. I found a link on there to a 3 month calculator. It comes up in spread sheet via google... just click on file and convert to .xls to have it on your own computer. I manipulated it and tailored it to fit my family's needs. Then I did an inventory on our food storage. I love it because I thought I was good to go with a 3 month supply... and there are some areas I can work on such as WATER (kind of a necessity!!!)....anyways, it's an awesome blog and definitly worth a peek!

Homemade Rootbeer

Another guest posting by my hubby! He made homemade rootbeer for my sons country ho-down birthday party! Happy First Birthday Stetson!

IT WAS PERFECT and everyone loved it!! You don't even need ice because the dry ice keeps it perfectly cool! We also had ours in one of those orange igloo drink dispensers... Thanks Berrets for letting us borrow it!!

If we make this around Halloween, we will serve from a big witch's brew-type bowl. Oooooo spooky! My husband was so cute... he got all into the theme of the party, and wrapped brown paper around the igloo and drew lines so it looked like a barrel... and wrote ROOT BEER... then to be funny crossed out ROOT... ha-ha-ha! We got a good laugh anyways :o)

Oh and I found the recipe (although if you google it ... it's a pretty well known basic recipe) at http://sisterscafe.blogspot.com/ the Sisters Cafe Blog... they have some pretty good finds!

Oh PS You can find rootbeer concentrate in the spice aisle near vanilla etc. Dry ice ... we found ours at the grocery store, Fry's to be exact... it's 99cents/lb.

Homemade Rootbeer

5 gallons cold water

5 pounds white sugar

1 (2 oz) bottle root beer concentrate

5 pounds dry ice

Place 4 gallons of the cold water in a large container. Add sugar and stir until dissolved. Pour in root beer extract and mix. Add the dry ice and put the lid on loosely so the gas can escape. Be sure that no one touches the dry ice with bare hands. It can freeze-burn skin in less than 5 seconds. Let it brew for about 15 minutes. Add the last gallon of water and let brew for another 15 minutes.

Serves A LOT... we had about 30 people who had seconds.... and there was still at least a gallon left over!! Perfect for large parties!

BBQ Pulled Pork... in a slow cooker!

Here's the main course for my son's birthday party! BBQ Pulled Pork Sandwiches! Everyone loved them! My husband pulled the pork out of the crockpot and came out with only a bone... because the meat literally fell off the bone!!!

In my recipe you will see that I recommend Sweet Baby Ray's BBQ... you can use any brand (I guess... just kidding... you can)... but Sweet Baby Ray's really is THE BEST!!!!

I found my recipe on Baking Bites site http://bakingbites.com/2008/04/slow-cooker-pulled-pork/ and it really is awesome! She eats it as is, but I found I wanted more BBQ flavor. So I really used her recipe more as a flavorful marinade and cooked it for 10 hours instead of 8. Then I placed the pulled pork back into the slow cooker with 2 bottles of Sweet Baby Rays Hickory and Brown Sugar BBQ Sauce on low setting for about an hour... OH IT WAS D-LISH!

BBQ Pulled Pork Sandwiches

5-6 lb. pork shoulder/pork butt

1 medium onion, thinly sliced

1 cup ketchup

2/3 cup apple cider vinegar

1/2 cup brown sugar

1/2 cup tomato paste

3 tbsp Worcestershire sauce

3 tbsp mustard

2 tsp paprika

2 tsp garlic powder

pinch cayenne pepper

1 1/2 tsp salt

1 1/2 tsp ground black pepper

3/4 cup water

2 (18 oz) bottles of Sweet Baby Ray's Hickory and Brown Sugar BBQ Sauce

Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed of any obvious excess fat, into slow cooker on top of onions.In a large mixing bowl, whisk together all remaining ingredients to form the barbecue sauce. Feel free to adjust salt and pepper to taste, if necessary. Pour sauce over the pork until well covered. Set remaining sauce aside (if any) for topping with BBQ sauce when serving.Cook over low heat for about 10 hours.Remove pork to a large bowl and shred with two forks. Remove any liquid from the slow cooker and transfer meat back in. Pour two bottles of Hickory and Brown Sugar BBQ sauce in and give a good stir. Let cook for an hour on low before serving. Pulled pork can be held on the “warm” setting in the slow cooker for serving. Serve on soft sandwich rolls, topped with extra barbecue sauce.

Serves 12

Oven Baked BBQ Beans

As you will see in other posts we had a country ho-down for our son's first birthday. The lunch menu was as follows:

Pulled Pork Sandwiches

BBQ Beans

Pigs in a Blanket

5 Cup Dessert with Apple Chunks

Corny Cornbread Muffins

BBQ Chips

Maui Onion Chips

Homemade Rootbeer

All of these can be found on Baking Like Betty EXCEPT the chips because they are store bought in a bag lol! The 5 Cup Dessert is a favorite of mine and we added 3 apples, chopped into 1" chunks.

Oven Baked BBQ Beans

4 bacon strips, diced
1 medium onion, diced
2 green bell peppers, diced
4 T brown sugar
4 T ketchup
2 tsp Worcestershire sauce
1 tsp prepared mustard
2 (15 oz) cans pork and beans (I like VanCamps)

In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute onion and bell pepper in bacon drippings until tender; drain. Stir in the brown sugar, ketchup, Worcestershire sauce and mustard until blended. Stir in pork and beans. Transfer to a 9x13 baking dish. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly and mixture reaches desired thickness.

Serves 10

Cake for everyone!

My baby boy had his first birthday Saturday... Oh it was wonderful!!! Very exciting because he's growing leaps and bounds and can do so many things. However, very sad because my baby is growing up so fast! We had a country ho-down (however you spell it??) and it was a blast! We had a life-sized picture of Stetson dressed up in cowboy clothes and played Pin the Badge on the Sheriff Baby, we had a cowboy boot pinata, made cowboy vests with paper grocery bags, and had a shootout in the backyard with water guns and soda cans. The kids LOVED it! We did too! I'll post the lunch we served in a seperate posting.

Here are the two cakes we made... yes my wonderful Husband helped out! What a guy! I used Duncan Hines Classic White Cake mix for both cakes. For the horse I used a 9x13 pan and for the hat I used an 8" circular cake for the base of the cowboy hat. If you go to Family Fun dot org you can download directions for the horse. Basically you just cut a angle off the front and back for the "nose" and the "neck". Then you cut a triangle out of the bottom for the "chin" and place that triangle on top for the ear! Wa-la... you have a cute little horsey! I just used canned vanilla frosting for both cakes. Also for the blue and red on the cowboy hat... Wilton's colored frosting in a tube with a "flower" attachment to get that design.

To decorate the horse I used Wiltons colored frosting and an attachment bought seperatly to get the "hair" look. I used shoe string licorice for the reigns, bridle etc. I just took two, gently twisted them, pressed the ends together, and placed them where needed. I used a white Necco wafer for the "white" part of the eye (I found a roll of this candy at Joann's Fabric near the checkout lane). I used a black jelly bean for the nose, black frosting for the rest of the eye, and lifesavers for the "buttons" on the bridle.

Now for the AWESOME cowboy hat my husband made... it's not cake at all!!! It's a big 'ol rice krispie treat! We made the rice krispie treat according to the original directions on the box (below) and then frosted it. We used a red shoe string licorice to decorate the hat. Then placed it on top of the cake. This little cake served as our baby's "smash" cake.

Original Rice Krispie Treats

3 T butter

4 C mini marshmallows

6 C Rice Krispies

In a large saucepan, melt butter over low heat. Add marshmallows and stir until melted. Remove from heat. Add cereal and stir with a spatula until well coated. At this point you can either press down into a buttered 9x13 pan to set, or you can begin shaping your creation like play-doh!

Soft N Chewy Sugar Cookies!

This weeks TWD recipe was Grandmas All-Occasion Sugar Cookies. I have to say I opted out of this one. I love all her recipes, but read reviews that hers are "crunchy"...I HAVE to have mine soft and chewy and already have an irreplaceable recipe! Sorry Dorie!

Now, while I can't cheat on my keeper sugar cookie recipe... I do need to give attention to this week's host of Tuesday's With Dorie ... Ulrike of http://ostwestwind.twoday.net/, and you can find the recipe from Dorie Greenspan's Baking From My Home To Yours, Grandma's All-Occasion Sugar Cookies.

My favorite baker I know personally ... Kirsten of http://kirstensfoodblog.blogspot.com/ makes THE BEST SUGAR COOKIES EVER! The only thing I change in them is I add a tsp of lemon juice. It's not necessary, but I like it. If you insist on using "shapes" such as Christmas trees, angels, etc... I suggest subbing 1 C granulated sugar AND 1 C light golden brown sugar for the listed 2 C sugar. Just a little tid bit of info... using 2 C sugar gives you a much sweeter sugar cookie (perfect taste)... however if you use half sugar half brown sugar... you will have a fluffier thicker cookie that won't be as sweet BUT you will have a bit of an easier time with shapes. I am all about flavor so I opted for circular cookies!

And then top with the classic cream cheese frosting recipe! I added a bit of green and red food coloring to give the cookies a little something extra. I didn't make extra frosting, just split it in thirds (red, white, green).

I had my in-laws over for Family Home Evening last night. We decorated them and then went Christmas Caroling to some neighbors on our street. It was so much fun! My nieces did a beautiful job! Here's a peek inside one of the cookie plate bags! You can find these super cute little bags at the dollar store! they are made specifically for cookie plates!

Merry Christmas!

Sugar Cookies

1/2 C shortening, room temperature

1/2 C butter, room temperature

2 C sugar

2 eggs, room temperature

1 C sour cream

1 tsp lemon juice

1 tsp vanilla

4 1/2 C flour

4 tsp baking powder

1/2 tsp bakind soda

1/2 tsp salt

Cream together shortening, butter, sugar, and eggs. Blend in sour cream, lemon juice, and vanilla. Whisk together flour, baking powder, baking soda, and salt. Slowly add them to the wet mixture until well combined. Cover the dough in a bowl with saran wrap. Refrigerate for at least an hour before rolling out to cut. The dough will be very gooey, so I usually stick in the freezer for about 20 minutes before rolling out. Take about 1/2 of the dough and roll out between two pieces of wax paper, about 1/2" thick. Cut with cookie cutters, the simpler the better. Put excess dough back in bowl, cover, and stick in freezer while first batch bakes. Bake at 350 for 10-12 minutes. Frost with cream cheese frosting. Take out dough, roll and cut again until all the dough is used up.

Cream Cheese Frosting

1 cube butter (2 T), room temperature

1 (8 oz) pkg cream cheese, room temperature

1 lb powdered sugar (about 2 1/2 C - 3 C)

1 tsp vanilla

food coloring (optional)

Cream together butter and cream cheese. Blend in powdered sugar and vanilla. Tint with food coloring if you wish! I recommend picking up a "box" of powdered sugar whenever planning on making cream cheese frosting. I usually buy the 2 lb bags and get about half out. The exact measurement that comes in the 1 lb boxes really is perfect. If you can't find one or don't have a box on hand... just add in 2 cups and then slowly add about 1/2 c at a time (powdered sugar) until you get the desired consistency. Also, using a hand mixer really works best!

Swiss Chicken

This is a family favorite! When my husband and I sat down to eat it last night he said, "This is comfort food!!"... and he is soooo right! It's warm, delicious and comforting! We eat it all year around and never tire of it. Enjoy!

I've seen a few variations on this recipe and haven't tried them. I figure if it's not broken don't fix it ... right?! I found an old Relief Society Cookbook at a second hand store. It was from Glendale, Arizona and printed in the 80's. I thought it was quite a find! This is the first recipe I tried from it, and it was a hit!

Swiss Chicken

12 chicken tenderloins, rinsed and patted dry

2 C shredded swiss or 12 slices

1 can of Cream of Chicken soup

1 can (soup can) sour cream

1 bag of Butter Garlic croutons, crushed

Preheat oven to 350. Place chicken in a single layer on the bottom of a 9x13 pan. Top chicken with cheese. Pour soup in mixing bowl. Fill soup can with sour cream and add to soup mixture. Mix soup and sour cream well, and pour over cheese topped chicken. Put croutons in a gallon-sized ziplock, seal, and use a rolling pin to crush. Sprinkle croutons over Swiss Chicken. Bake for 45 minutes, and enjoy!

Serves 3-4.

Thursday's With Dorie???

Okay so I checked the Tuesday's With Dorie site several times before I left for Texas (Thanksgiving), and the December schedule wasn't quite up yet. So I wasn't able to plan ahead. With a baby/almost-toddler I really have to plan my grocery store trips, cooking/baking times etc. So anyways I am a couple days late! Sorry everyone. Good news is the schedule for the month is now up! Woo hoo!

I really loved this week's selection from Baking From My Home To Yours by Dorie Greenspan. Linzer Sables. I have never had them or made them and they are a wonderful Christmas cookie! I had a few last night for dessert and again this morning with my favorite cup of hot chocolate for breakfast! They are actually fairly simple to make and like I said... super yummy! My hubbie who doesn't like nuts loved them NUTS INCLUDED!

I do have to say I didn't have "finely ground" nuts, and decided to try to make my own. I had finely minced nuts instead. I actually liked it this way though... I love nuts and liked getting a few nuggets here and there. I will definitly make these next Christmas season as well. They are a keeper!

Linzer Sables

Here's my rolled out dough "firmed" up from the fridge. I used almonds, and would probably try walnuts next year. I think they are a softer nut and would work a little better using the method I employed... chopping fine, and then placing in a baggy and crushing with a mallot lol... I'm sure there is a better way!

Here are my cookies baking in the oven! I definitly recommend placing them on parchment paper or wax paper to firm up in the fridge. Reason being... When you cut your cookie and go to lift it off the paper to place on parchment lined cookie sheet... You can lift the paper, peel the paper back, and release the cookie without breaking it! Kind of like a sticker I guess.

Here are the cutters I used for the scalloped edges. Dorie recommends a 2", but the closest I had was 2 1/4. I got this set at Shar's in Gilbert, Arizona. It's a great little specialty store. You can use these babies for biscuits and all sorts of stuff, use the round end or the scalloped end. Love 'em!

I squealed like a school girl when I was making these and putting them together... my hubbie laughed at me... I couldn't help it!! They were so much fun to make and so ADORABLE! My powdered sugar didn't come out quite how I'd liked... I really need to invest in a seive! A note on the sugar, it will dissolve into the jam in the middle so it presents even better after sitting a few minutes. Also, I placed my cookies on saran wrap for sugaring and it was perfect! Easy to clean up as well.


Like I said... I had a few for dessert last night. Then again this morning with some of the BEST hot chocolate EVER! Nestle's makes it, ABUELITA. You can find it in the Mexican Food Aisle at your local grocery store. If you have never had Mexican Hot Chocolate... you are missing out! It's got a delicious chocolate flavor that is enhanced with a bit of cinnamon and sugar. Coupled with the nutty cookies... it was the perfect breakfast for a chilly winter morning! (I hear you can use Abuelitas to make churros??? I'll have to look into that).




For the recipe you can purchase a copy of Baking From My Home To Yours by Dorie Greenspan, OR you can head on over to Nosko's blog http://noskos.blogspot.com/ ... He has a great blog by the way! Other Tuesdays With Dorie blogs and recipes can be found at http://tuesdayswithdorie.wordpress.com/

Okay, well sorry for the late post and we'll have another yummy TWD treat SUGAR COOKIES Oh me oh my I can hardly wait!

Peanut Butter Cup Brownie Bites

I was making the cute and yummy little Mint Kiss Brownie Bites... and my husband requested I make him these PB Brownie Bites. I've made them in the past, and he LOVES them! Chocolate and PB together are the best!!!!

Peanut Butter Cup Brownie Bites

1 package of your favorite brownie mix

2 eggs

1/4 C water

1/2 C oil

48 mini Reeses cups, unwrapped

Preheat oven to 350. Unwrap 48 mini-Reeses peanut butter cups. Line mini-muffin tin. Mix brownie mix, eggs, oil and water until well combined and smooth. Fill each mini-muffin tin about half way. Push a Reese's cup in center until the top of the PB cup is flush with the batter. Bake for 12 minutes. Enjoy! You've gotta have milk with these, and you'll definilty want to make all 48 because they are ADDICTING!!!

Mint Kiss Brownie Bites

I saw these mint Hershey's Kisses at WalMart in the Christmas candy aisle... had to get them and bake something yummy!!

Mint Kiss Brownie Bites

1 package of your favorite brownie mix

2 eggs

1/4 C water

1/2 C oil

48 Mint Hershey's Kisses, unwrapped

Preheat oven to 350. Line a mini-muffin tin with paper or foil liners. Mix brownie mix, eggs, water and oil until well combined and smooth. Fill each muffin liner just over half way (about 2/3, but not too full). Bake for 12 minutes. Remove and let cool for about 7 minutes. While brownie bites are baking and cooling, remove the wrappers from 48 mint kisses. Once brownie bites have cooled for about 7 minutes gently press a kiss into the center of each one just enough so that it "sticks" on top. I would recommend placing the bites in the fridge immediatly after placing kisses into center of bites (this will keep the form of the kiss). Enjoy!

All Is Safely Gathered In

For those of you who are members of or familiar with The Church of Jesus Christ of Latter-Day Saints, you probably know about Food Storage. I feel compelled to begin implementing this wonderful concept into my food blog. Here is a little blurb (below) from the church site providentliving.org.

In these difficult times it is especially important to work on building your family's food storage. We have about 3 months worth, and are slowly working towards one years worth.

I personally have a mixture of canned food from the local LDS cannery, as well as items that I purchase from the store. One thing I have learned is not to make a checklist just to complete the years worth of storage, but to create an abundance of items you will use throughout the year and rotate. Each time I use something ( a can of chicken broth for example ) I will keep track, and buy one to replace it the next time I'm at the grocery store. In the event our family business were to go under or some other economic or environmental hardship were to take place... we will at the very least have food! And I LOVE food! In all seriousness, it is a necessity and I have piece of mind as a wife and mother that my family will be fed no matter what.


Also, keep in mind it's a good idea to stock other necessities such as female hygeine products, CHOCOLATE, lotion, shampoo, CHOCOLATE, toilet paper, CHOCOLATE, and of course water!!

I'll be posting nifty little findings I come across such as recipes that you can whip up using cannery items, ways to build your food storage, and other related info. If anyone has something they would like to share... feel free!

"Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to “prepare every needful thing” (see D&C 109:8) so that, should adversity come, we can care for ourselves and our neighbors and support bishops as they care for others.
"We encourage members world-wide to prepare for adversity in life by having a basic supply of food and water and some money in savings.
"We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve."—The First Presidency, Feb. 2007, 1.

Creamy Bacon Gravy!

While my hubby was frying up some yummy brown sugar bacon, I was preparing our Sunday morning Biscuits & Gravy! It's YUM!!!

Creamy Bacon Gravy

1 T oil
6 strips of bacon
1/2 C bacon grease
1 T sugar
8 T flour
4 C milk
2 tsp salt (or to taste)
1 tsp pepper (or to taste)

Drizzle oil on a frying pan, and place on medium heat. Place strips of bacon in a single layer on pan. Fry for a few minutes on each side, flipping as needed until crispy and cooked through. Place on a paper towel covered plate. Let cool for a few minutes and then break each strip into crumbles.

Add sugar and flour to grease in frying pan left over from frying the bacon. Give it a light stir with a whisk or potatoe masher ( I like to use a potatoe masher to get lumps out of my gravey and it stirs well because of the flat bottom ). Add milk to mixture and stir again. Cook on low to medium heat, stirring frequently. The gravy will thicken. Once your gravy is at it's desired consistency, toss in the bacon bits and give it a good stir. Serve over warm biscuits. Enjoy!

There is a ratio for making gravy: 2 T fat (grease from bacon, pork chops, or whatever meat you are cooking), 2 T flour, 1 C milk or other liquid. You can add more flour to thicken up your gravy, or milk if it is too thick and lumpy. This is a very simple roux gravy, but it really is the BEST! Also, the easiest to make and not get lumps! Also, another tip...if you have finished frying your bacon and don't have enough fat, you can melt some butter...it will work just as well...you just won't have as much of that yummy bacon flavor in the gravy.

Brown Sugar Bacon!

Another guest post from my wonderful hubby! We had a family campout a couple months ago, and one morning Andrew's Uncle made some super-yummy-bad-for-you-but-irresistable-bacon! He's been wanting to cook up some of our own ever since! So here it goes!

Brown Sugar Bacon

As much bacon as you'd like to eat

Just enough brown sugar to sprinkle on top of each slice

Heat up a frying pan on medium heat. Have a plate covered with paper towels on stand-by. Place your bacon strips on the frying pan. Lightly sprinkle brown sugar on top of bacon. Flip bacon when ready (after 3-5 minutes) and sprinkle a tad bit more brown sugar on top. Let fry a few more minutes before flipping again. Continue to flip your bacon until it is fried to your liking. Place on paper towel covered plate once it's done frying. Enjoy!!

Fried Turkey!

So as you may know from some previous posts, we spent Thanksgiving in Texas at my Grandmother's home! Each year it's a tradition of sorts for us to fry our turkey. This is what we refer to in our home as a "blue-job" lol... just kidding (kinda) :o) No really though, the men will fry the turkey while the women work on the sides and dessert. My husband has a great time doing it too! So this is his first guest appearance on Baking Like Betty!

Oh PS here is a link to Tony Chachere's products http://www.cajunspice.com/marinades/ we found ours at Wal Mart... gotta love that place!

Fried Turkey

11 lb Turkey (or whatever size you wish or happen to find)
1 bottle (17 oz) Tony Chachere's Creole Style Butter Injection
1 large jug (3 gallons) of Crisco Frying Oil Blend

Plug in fryer (we started using electric this year...safer than propane). Pour in oil (all 3 gallons). Heat to 350. While your oil is heating, rinse and pat dry your turkey after removing all the "insides". Following directions on butter injection, insert marinade into turkey. Once you have reached desired heat carefully place turkey in fryer. Our fryer needs 3 minutes per pound of turkey, you will want to follow directions per your individual fryer for appropriate frying time. Enjoy!

This is really the best kind of turkey not only because its so quick and easy, but also because it comes out so flavorful and moist. The crispy skin is also a plus! So fry up a turkey next Thanksgiving, or for your next big dinner!