Pizza Stuffed Pretzels (Ott A's Iron Chef September Challenge)

     I recently stumbled across a new blog called A Latte with Ott A and have really been enjoying it ever since.  When I saw that she was having an Iron Chef's challenge and that the main ingredient was Red Star yeast I was excited.  I had 6 packets of Red Star yeast in my cupboard and a recipe for pizza stuffed pretzels that I've been dying to make.  This was the perfect excuse.

     The pizza stuffed pretzels sounded great, especially since they only have to rise one time before baking.  The dough came together without problem and it doubled in size after 2 hours.  The pretzels can be stuffed with any combination of pizza toppings.  I stuffed my pretzels with mozzarella cheese, fresh herbs from the garden, red peppers, and Parmesan cheese.  My husband had his pretzels stuffed with pepperoni, mozzarella cheese, Parmesan cheese, and fresh herbs.

     The pretzels really puffed up in the oven and turned a rich, golden brown.  I served them with a side of marinara which was perfect.  They were fluffy inside and the herbs and cheese had melted together.  We had them for lunch but they would be great as a game time appetizer as well.  They were much easier to make then most yeast breads/pretzels.

Pizza Stuffed Pretzels (adapted from What's Cookin, Chicago?)
Pizza Dough:
1 package Red Star active dry yeast
1/3 c. warm water
1/2 t. sugar
1 t. salt
1 1/2 c. flour
1/3 c. hot water
2 t. olive oil

1.  In a small bowl combine the yeast, warm water, and sugar.  Stir gently and let sit for five minutes. 

2.  After five minutes, add in the flour and salt, kneading gently with your hands. 

3.  Combine the olive oil and hot water together and slowly pour into the flour dough, kneading constantly, until a stick dough forms.  Continue kneading for 5 minutes.  If the dough seems dry add a small amount of water.  If the dough seems to wet add a small amount of flour.  Form the dough into a ball.

4.  Spray a bowl with cooking spray and place the dough in the bowl.  Turn to coat with the cooking spray.  Cover the bowl with a towel and let it rise for 2 hours.

For the Filling:

1 1/2 c. mozzarella cheese

1/4 c. parmesan cheese
1/2 c. pepperoni
1/2 c. red bell peppers, chopped
2 T. fresh oregano, chopped

2 T. fresh parsley, chopped

1 egg, slightly beaten

1 t. Italian seasoning

1.  Preheat the oven to 400 degrees.

2.  Remove the dough from the bowl and cut it into 4 pieces.  Roll each piece into a rectangle.  Sprinkle with cheese, fresh herbs, your choice of filling (pepperoni or red peppers), and Parmesan cheese.  Brush one of the long sides with the egg wash and begin rolling from the opposite side.  Roll the dough into a long log trapping the toppings inside and then shape into a pretzel.

3.  Place the pretzels on a baking sheet.  Brush with the egg wash and sprinkle with Italian seasoning and Parmesan cheese.

4.  Bake for 17-23 minutes or until the pretzels are golden brown.  Serve with marinara sauce.

**To made ahead of time prepare pretzels as directed but do not bake.  Freeze the pretzels on the baking sheet and cover with plastic wrap for 12 hours.  After they are frozen transfer to a freezer bag.  To make frozen pretzels, preheat the oven to 400 degrees.  Bake frozen pretzel for 25-30 minutes or until golden brown.**

This post linked to:

Ott A's Iron Chef Challenge, Tempt my Tummy Tuesday, Made it on Monday

Made From Scratch Tuesday, Cast Party Wednesday, What's On Your Plate Wednesday

Southwestern Chicken Casserole: The Secret Recipe Club

    Once again it is time for The Secret Recipe Club's reveal date.  This month I was excited to see that the blog I received is one that I already follow and enjoy!  A Southern Fairytale is a wonderful blog that Rachel keeps up to blog about her family, crafts, and food.  Rachel enjoys reading, cooking, and spending time with her children.  I first came across her blog when I found a recipe linked to her Mouthwatering Mondays.  Every Monday cooks around the blogosphere link up with some delicious recipes so why not join in this week?

     There were so many recipes to choose from in Rachel's blog but the one calling my name was a southwestern chicken casserole that was basically a one dish meal.  I loved that the rice and beans were already Incorporated into the dish so the only thing I had to make on the side were some cheddar cornbread muffins.

    This chicken dish is quick to throw together on a busy night and is filled with tons of flavor.  The rice bakes up with the salsa, corn, chilies, and beans.  The chicken strips lay on top and are covered in cheddar cheese.  The top got crisp and golden brown as it baked.  Served with a few tortilla chips and a cornbread muffin, it was a filling and delicious meal.

Southwestern Chicken Casserole (adapted from A Southern Fairytale)
1 pound boneless chicken tenders
1 c. chicken broth
1 c. milk
1/2 c. water
1 can corn, drained
1 can black beans, rinsed and drained
1 c. uncooked white rice
1 1/2 c. salsa
4 oz. can green chilies
2 t. cumin
1/2 t. red pepper
1 t. salt
1 t. pepper
1 t. paprika
1 c. cheddar cheese
1 lime, sliced

1.  Preheat the oven to 425 degrees.  Spray a 9 x 13 baking pan with cooking spray.

2.  In the baking pan combine the chicken broth, milk, water, corn, black beans, rice, salsa, green chilies, cumin, and red pepper. Mix well.

3.  On top of the rice mixture lay the chicken tenders.  Sprinkle paprika, salt, and pepper over the chicken.  Cover with foil and bake for 30 minutes.

4.  After 30 minutes remove from oven, sprinkle with the cheese, and return to the oven without the foil.  Cook for 15-20 minutes or until the cheese is bubbly and brown.

5.  Remove from oven and sprinkle with juice from 3 of the lime wedges.  Serve on a plate with additional lime wedges and cornbread muffins.

This post linked to:
Mouthwatering Monday, Making You Crave Monday
Mangia Monday

Buffalo Chicken Tenders (recipe swap)

    I couldn't wait for this week's recipe swap because it was an appetizer or tailgating recipe.  We watch football at our house every Sunday and we always like to have something to snack on.  I like to watch the Steelers while my husband enjoys the Ravens.  The recipe I received was for Buffalo Chicken Fries.

    The first thing you might notice is that I changed the title of the recipe.  Why?  Because in high school we had these nasty, flimsy, breaded chicken pieces called chicken fries that I couldn't stand.  Not only that, but Burger King then had the same nasty chicken fries.  These chicken tenders are not like those at all, so I refuse to call them that.  Therefore, they are buffalo chicken tenders.

     This was a recipe similar to one I use often.  The main difference was the use of honey in the recipe.  I wasn't sure it would do much to the flavor, but I really liked the subtle sweetness of the honey and actually thought it made the tenders slightly less spicy.  Whatever the case, my husband and I gobbled these up.  Frank had his on top of a salad and I ate mine dipped in ranch.  These are easy to make and perfect for game time. 

Buffalo Chicken Tenders (adapted from DeLish!)
1/2 c. Frank's Red Hot Sauce
2 T. butter, melted
1 T. honey

1 t. garlic powder

1 pound boneless, skinless, chicken breast tenders
1/3 c. flour
1 t. salt
1 t. pepper
3 T. olive oil

1.  In a large bowl that has a lid, whisk together hot sauce, butter, honey, and garlic powder.  Set aside.

2.  In a shallow dish combine the flour, salt, and pepper. 

3.  In a large skillet, heat the olive oil over medium high heat.  Dredge the chicken breast tenders through the flour mixture and into the pan.  Saute for 5 minutes on each side or until they are golden brown.  Remove them from pan and place in the hot sauce mixture.  Put the lid on and shake until the chicken tenders are covered in the sauce.

4.  Serve with ranch or blue cheese, or place over top of a salad.

This post linked to:

Party Mindie Style, Not Baaad Sundays

Chewy Chocolate Chip Cookies

    Back in school, I scheduled my ice cream reward party for 1:00, totally forgetting that I had recess duty that day at 1.  After realizing my mistake I asked a fellow teacher to switch me duties.  To sweeten the pot, I added that I would through in a couple of chocolate chip cookies from a new recipe I had just found.  The other teacher immediately agreed.

    I went ahead and made this new version of chocolate chip cookies.  The biggest differences I could find was the brown sugar amount was doubled and it used less eggs then I was used to.  I was anxious to see how they would come up.  As a word of caution these cookies really spread out so I would use a teaspoon of batter for each cookie.  The cookies turned a deep golden brown color and were much flatter then my usual chocolate chip.  I was a little worried but when I tasted the cookies all my fears vanished.

    The chocolate chip cookie was soft and chewy, just as promised!  There was also a rich buttery flavor to the cookie.  When I asked my husband whether or not he liked them he told me to throw out my usual recipe because this new recipe was so much better!  I think we have a winner!

Chewy Chocolate Chip Cookies  (adapted from The Sweet Details)
1/2 c. firmly packed light brown sugar
1/4 c. sugar
4 T. butter
1/4 c. applesauce
1 egg
1 t. vanilla
1 c. flour
3/4 t. baking soda
1/2 t. salt
1/2 c. mini chocolate chips

1.  Preheat the oven to 375 degrees.

2.  In a medium bowl combine the butter with the brown sugar and sugar.  Beat until light and fluffy.  Whisk in the applesauce.

3.  Add in the egg and vanilla and beat well.

4.  In another bowl mix the flour, baking soda, and salt.  Add the flour mixture to the wet ingredients and mix until well combined.  Stir in the chocolate chips.

5.  Drop the dough by teaspoons 2 inches apart on an ungreased cookie sheet.  Bake 8-10 minutes.  remove from oven and let cool 2-3 minutes before removing to a cooling rack.

This post linked to:

Friday Potluck, Sweet Tooth Friday, Fat Camp Friday

I'm Lovin' It Friday, Sweets for a Saturday

Phyllo Chicken Casserole

      I don’t use phyllo dough very often because I find it hard to work with. However, when I saw a picture of a phyllo chicken casserole I decided it would be worth the effort. The casserole combines chicken, cheese, bacon, broccoli, and eggs in between layers of buttery phyllo. These are some of my favorite ingredients.

     The filling was easy to make and it was completed and in the refrigerator in no time. The phyllo dough was my downfall. I almost quit in the middle of using it. I had so much trouble with it that I doubt I use it again. It ripped, it stuck to other pieces, it wouldn’t fit right in the pan. I was so frustrated by the time I stuck this casserole in the oven I knew I’d never make this dish again.

     The dish itself was pretty tasty. The phyllo dough got crisp and buttery in the oven. The filling was similar to a chicken quiche. It was good, but not good enough for me to want to go through the issues with the phyllo dough again. If you are able to easily use phyllo dough, this is a great recipe for when company comes. It makes a ton and it’s got a good flavor.

Phyllo Chicken Casserole (adapted from The Taste of Home Cookbook)

½ c. butter
12 sheets phyllo dough (14 x 9 sheets)
3 cups cooked chicken, diced
4 sliced of bacon, crumbled
1 head fresh broccoli, chopped
10 oz. frozen spinach, thawed and drained
1 c. shredded cheddar cheese
1 c. swiss cheese
3 eggs
3 egg whites
1 c. fat free half and half
½ c. low fat milk
1 t. salt
1 t. black pepper
1. Preheat the oven to 375 degrees. Brush the sides and bottom of a 13 x 9 x 2 baking dish with melted butter.

2. Place one sheet of phyllo dough on the bottom of the baking dish. Brush with butter and repeat with five more sheets of the dough. Keep remaining phyllo dough wrapped with plastic wrap.

3. In a bowl, mix the chicken, bacon, broccoli, spinach, and cheeses. Sprinkle over top of the phyllo dough in the pan.

4. In a medium bowl whisk the eggs and egg whites. Mix in the half and half, milk, salt, and pepper. Pour evenly over the chicken mixture.

5. Cover filling with a sheet of phyllo dough being careful not to rip it. Brush it with butter. Repeat with remaining dough. Brush the top with the remaining dough.

6. Bake for 40 minutes or until the top is golden brown and a knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting.

This recipe is featured on It's a Keeper Thursdays!

This post linked to:

Cast Party Wednesday, What's Cooking Wednesday

It's A Keeper Thursday, Full Plate Thursday

Chocolate Chip Pumpkin Pancakes

      This past year the wonderful ladies who work in my school cafeteria made chocolate chip pumpkin pancakes. They were awesome! I used a basic pancake recipe, added in pumpkin and chocolate chips. They have a pumpkin spice flavor and warm, gooey chocolate chips-YUM! These are great for breakfast but also as a dessert topped with whipped cream or ice cream.

Chocolate Chip Pumpkin Pancakes (Hezzi-D original recipe )

1 ½ c. low fat milk
1 c. pure pumpkin puree
1 egg, beaten
2 T. vegetable oil
2 c. flour
3 T. brown sugar
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. nutmeg
½ t. salt
¾ c. chocolate chips

1. In a large bowl mix milk, pumpkin, egg, and oil. In a smaller bowl combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly add the flour mixture to the pumpkin mixture. Mix with a whisk until the batter is smooth. Stir in the chocolate chips.

2. Heat a large frying pan over medium heat. Spray with cooking spray. Pour two pancakes into the pan, each with about ¼ c. of batter. When the top begins to bubble flip the pancake and allow to cook for two more minutes. Remove from pan and serve.

Football Decorated Sugar Cookies (Are you ready for some football???)

     Are you ready for some football?  I can't wait for Sunday's big game.  It's the Pittsburgh Steelers vrs. the Baltimore Ravens.  This is a HUGE game in our house because my husband has lived in Maryland almost all of his life and I was born and raised in Pittsburgh.  Plus, the beginning of football season is always so much fun. 

    When I found out this was one of the first games I began searching for a flavorful sugar cookie to decorate. Most sugar cookies I’ve made in the past hold their shape well and take icing well, but aren’t very tasty. I think I’ve found a good tasting sugar in this recipe. These cookies bake up firm so that they also hold icing well, but they have a sweet buttery taste as well.

       I made the cookies in the shape of footballs but you can make them whatever shape you want. Of course I decorated mine for the Steelers, but the football shaped cookies can be decorated with any team color. I also used a chocolate frosting because my team’s colors are black and gold, but a white frosting can be used as well.
The Best Rolled Sugar Cookies (adapted from Allrecipes )

½ c. butter, softened
2 T. sour cream
2 T. applesauce
1 c. white sugar
2 eggs
1 t. vanilla
1 t. baking powder
2 ¾ c. flour
1 t. salt
1. In a large bowl mix the butter, sour cream, applesauce, and sugar. Slowly beat in eggs and vanilla until everything is well mixed.

2. In a medium bowl combine the flour, salt, and baking powder. Pour into the butter mixture and mix well.

3. Cover and refrigerate for at least an hour or overnight.

4. Preheat the oven to 400 degrees. Roll out the dough on a floured surface to ¼” or ½” thickness. Cut into shapes and place on an ungreased cookie sheet. Bake 8-10 minutes or until slight brown shows at the edge of the cookies.

5. Cool and decorate.
Hershey’s "Perfectly Chocolate" Chocolate Frosting

To decorate:

1. Spread footballs with chocolate icing.

2. In a small baggie, heat up yellow (or desired color) chocolate melts 30 seconds at a time or until they are totally melted. Seal bag, snip off the tip, and pipe laces, words, etc. onto footballs.

This post linked to:

Sweets for a Saturday, Party Mindie Style

Not Baaad Sundays, So Sweet Sundays

Roasted Garlic Tomato Sauce

     I have been dying to can some tomato sauce so that I can have fresh sauce in the dead of winter.  My tomato plants have really been producing the last couple of weeks and the farmer's markets have been full of tomatoes.  I needed 12 pounds of tomatoes for this sauce so I used 3 pounds of my own tomatoes and 9 pounds from the farmers market.

     The sauce was easy enough to make but was fairly time consuming so make sure you have at least 3 hours to spend making and canning it.  The sauce was simple but flavorful and the taste of the fresh tomatoes shined through.  I'm looking forward to using this with pasta in the winter.

Roasted Garlic Pasta Sauce (adapted from Better Home and Garden Canning Magazine)
3 bulbs of garlic
3 T. olive oil
4 bell peppers (red, orange, yellow, or green), halved and seeded
12 pounds of tomatoes, peeled
3 T. brown sugar
2 T salt
2 T. balsamic vinegar
1 t. ground pepper
1 c. fresh herbs (oregano, thyme, parsley, rosemary) chopped
3 T. dried herbs (basil, parsley)
6 T. bottled lemon juice

1.  Preheat the oven to 400 degrees.  Peel away the dry outer layer of the garlic bulbs and cut the tops of the bulbs off.  Place the cut side up on a cookie sheet and drizzle with olive oil.  Arrange the cut peppers on another cookie sheet, cut side down, and drizzle with olive oil.  Cook for 40 minutes.

2.  Remove the peppers and garlic from the oven and place on a wire rack to cool for 20 minutes.  Remove the garlic from the bulb and place in a food processor and add the peeled, cut tomatoes.  Process until just slightly chunky.

3.  Place the garlic and tomato mixture into a heavy pot on the stove over medium high heat.  Add in the brown sugar, salt, vinegar, black pepper, and dried herbs.  Cook for 45-50 minutes, stirring occasionally.  After 50 minutes, add in the chopped roasted peppers and cook for an additional 10 minutes. 

4.  Remove from heat and stir in the fresh herbs.  Spoon 1 tablespoon of lemon juice into each of the prepared pint jars leaving 1/2 inch headspace.  Wipe jar rims, fit with a lit, and twist screwband to fingertip tight.  Place in a boiling water canner for 35 minutes at a full boil.

5.  Remove from heat and remove lid.  Let sit 5 minutes before removing from the canner.  Let sit for 12 hours and then check the lids to make sure they sealed.

Makes 6-7 pints.

This post linked to:

It's A Keeper Thursday, Full Plate Thursdays

Friday Potluck, I'm Lovin' It Friday

The Handmaid's Tale

     I'm not sure how I missed out on reading this book in high school, but I'm so glad I went back and read it.  The Handmaid's Tale by Margaret Atwood is a look into a not too distant future where the United States is now called the Republic of Gilead, and is back to a Bible driven society where the goal of every woman is to help repopulate the Earth.  Even though The Handmaid's Tale was written in the early 1980's it is a dystopia novel that is similar to books that are popular in present day such as The Hunger Games and Delirium. 

    The Republic of Gilead is in the midst of a crisis.  The world has been polluted with nuclear waste which has left over half the population barren.  The infertile women in the society are known as "Unwomen" are are sent to the dreaded "Colonies" where they must work cleaning up nuclear waste or working in the fields.  Women who are able to have children are sent to a Red Center and taught to be a Handmaid by the Aunts.  The Handmaids are contracted out to Commanders whose Wives are infertile.  The job of the Handmaid is to be with Commander and have a child that will then belong to the Wife.

   Offred is one of the lucky women who is chosen as a Handmaid because in her former life, before the nuclear crisis, she had a child of her own.  Offred is old enough to remember a time before the Republic was born.  She remembers wearing swimsuits and shorts, loving her husband, having a child of her own.  These things are no longer possible.  The Handmaids are now clad in long red dresses that cover the arms and legs.  A veil is worn on the head and wings on the face so that no one can see who they truly are.

    The days and nights of the Handmaid are long and boring.  The only thing that breaks them up is the cheer of a "Birth Day" or the sadness of a "Salvaging".  Her world begins to change when the Commander invites her into his room alone and shows her what he hides in there.  Slowly Offred is shown that the world of her childhood is not completely dead and she begins to hope of better days.

    The Handmaid's Tale is worth a read.  The number of thought-provoking issues that are looked at in this story are startling.  The issues of nuclear war, feminism, the Bible, government run society, women as sexual slaves, and many others come into play throughout the book.  It's a novel that is a prevalent today as it was in the 80's when it was written.

I give this book 4 out of 5 stars.

This post is linked to:
Book Review Party Wednesday, Saturday Situation

Chicken and Summer Vegetable Tostadas

     I am loving my garden this summer.  I've had cucumbers, zucchini, green peppers, tomatoes, and eggplant in abundance.  I've been making a lot of recipes this year with fresh summer veggies because I can just run outside and grab them.  I was looking forward to making this tostada because not only is it Mexican, but it's full of chicken and vegetables.  All I had to make as a side dish was rice.

     This ended up being one of my favorite Mexican dishes to date.  I had a slight problem broiling the tortillas and had to toss two out the door because they were badly burned.  Otherwise these were great.  The chicken is cooked with spices and then the fresh vegetables are added and sauteed.  Salsa is poured on top for some flavor and then the whole thing is topped with cheese.

      The tortilla gets golden brown and crisp.  The chicken, vegetables, and cheese melt into each other and have a slightly spicy and fresh taste to them.  I ate two of these tostadas and felt full but not stuffed.  It was the perfect summer meal that was quick to make after my zumba class.

Chicken and Summer Vegetables Tostadas (adapted from The Jey of Cooking)
1 T. ground cumin
1 t. salt
1/2 t. black pepper
1 t. garlic powder
2 garlic cloves, minced
3 boneless, skinless chicken breasts, cut into 1 inch cubes
1/2 onion, chopped
1 c. frozen corn

1 medium zucchini, diced

1/2 c. salsa
6 flour tortillas
1/2 c. Monterey Jack cheese, shredded
1/2 c. Cheddar cheese, shredded
sour cream for serving

1.  In a large skillet over medium heat cook the chicken sprinkled with cumin, salt, pepper, and garlic powder.  Saute for 5 minutes.  Add in the garlic cloves, onion, corn, and zucchini and cook for an additional 3 minutes.  Stir in the salsa and cook for 5 minutes.

2.  Preheat the broiler.  Place 2 tortillas on a baking sheet with cooking spray.  Broil for 1-3 minutes or until the tortillas are brown.  Remove from oven and put 3/4 cup of the chicken mixture on top of the tortilla.  Sprinkle with both cheeses and broil for an additional 1-2 minutes or until cheese is melted.

3.  Serve with sour cream and additional salsa.

Thi post linked to:

Dr. Laura's Tasty Tuesdays, Made From Scratch Tuesday

Tempt My Tummy Tuesday, Cast Party Wednesday

What's COoking Wednesday, What's on Your Plate Wednesday

Guacamole

    I love Mexican food.  It's one of those foods I can eat several time a week and not get tired of.  We like to have soft tacos, chicken tacos, beef hard shell tacos, nachos, and all sorts of other things.  One of our friends always brings over a really good guacamole as an appetizer when he comes over for dinner.  It's really delicious.  I've tried to replicate it but haven't managed to do it.

    So, I've been on the search for a good guacamole recipe.  I asked some of my cooking buddies, and this was my favorite of all the recipes.  It's a very simple combination of avocados, onions, fresh cilantro, lime juice, tomatoes, and a few other things.  It's best eaten after it has been in the refrigerator for a few hours.  The flavors combine into a great guacamole that is good eaten with chips or on a taco.

Guacamole  (adapted from Elly Says Opa!)
2 ripe avocados
1/2 of a large onion, chopped
1 jalapeno, seeds removed, minced
3 cloves garlic, minced
2 T. fresh cilantro, chopped
1 large tomato, seeded and diced
Juice of 1 lime
1 t. salt
1 t. black pepper
1/2 t. cumin

1.  Cut the avocados in half and remove the pits.  Scoop out the insides and put in the food processor.  Add in the jalapeno, onion, garlic, and cilantro.  Pulse 4-5 times or until everything starts to blend.

2.  Put the avocado mixture in a bowl and mix with tomato, lime juice, salt, pepper, and cumin.  Mix well.  Season with additional salt and pepper to taste.

3.  Refrigerate until ready to use.

This post linked to:

Not Baaad Sundays, Seasonal Sundays, Meatless Mondays

Mangia Monday, Mouthwatering Monday, Makin' You Crave Monday

Pear Butter

   I've really been looking forward to making apple butter.  I've never done it before but I absolutely love the taste of it.  I can't wait for fall so I can go and buy a huge basket of apples to use to make apple butter, apple pie, etc.  But, it's not yet apple season so I've been looking for something else to make.  Lately I've seen several posts on pear butter.

   Now pears have never been a favorite of mine.  I don't mind them, but they aren't something I normally pick up at the market.  But the pictures of the pear butter I've been seeing made me want to rush right out and get some...so I did.  It was a couple hour process but I got the pear butter made.  I'm glad I chose the recipe that I did because it adds in ginger, nutmeg, and cinnamon as the spices which really bring a nice flavor to the pear butter.  It also adds in a little vanilla which gives it a nice depth.

    I wasn't sure if I'd like it as much as the apple butter, but this version of pear butter is clearly a winner.  I put it on toast the morning after I ate it and it was delicious.  Sweet and spicy with hints of vanilla this was certainly a surprising treat that I'll get to enjoy year round.

Pear Butter (adapted from Simply Recipes)
4-5 pounds pears, peeled, cored, and chopped
2 T. chopped fresh ginger
2 c. water
1 c. bottled lemon juice
3-4 c. sugar
1 t. cinnamon
1 t. nutmeg
2 t. vanilla, divided

1.  In a large pot over medium high heat place the chopped pears and ginger.  Add the water and lemon juice.  Bring to a boil, reduce the heat, and cook for 20 minutes.

2.  Remove from heat and ladle the mixture, liquid and all, into a food processor and process for 30 seconds.  Measure the pear puree and place back in the large pot. For every cup of pear puree you measured, add 1/2 cup of sugar.  I ended up with 8 cups of puree so I added 4 cups of sugar.  Stir in the cinnamon, nutmeg, and half of the vanilla. 

3.  Cook on medium heat stirring every few minutes to keep from sticking to the bowl.  Cook for 45 minutes-1 hour or until the mixture has thickened to the consistency you desire.

4.  Remove from heat and stir in remaining vanilla.  Ladle the pear butter into half pint jars that have been prepared, leaving 1/4 inch of headspace in each jar.  Remove air bubbles and adjust headspace.  Wipe the rims, place the lid on, and tighten the screwband to fingertip tight.  Put in a boiling water canner for 10 minutes.

5.  Remove the jars and let sit for 12 hours then check the seals.  Store in a cool, dry place.

Makes 7 half pints of pear butter.

This post linked to:

Sweet Tooth Friday, Friday Potluck, Fat Camp Friday

Fresh Food Fridays, Sweets for a Saturday, Not Baaad Sundays

Fruit Pizza

     One of my favorite things to enjoy at picnics in the summer is fruit pizza.  It is cold, sweet, and refreshing.  I love that it can be topped with all different types of fruits.  I've only ever seen it made with refrigerated sugar cookie dough, but I wanted to make my own sugar cookie crust.

     This fruit pizza was easy to make.  I baked up a simple sugar cookie dough then topped it with the sweet, creamy, cream cheese layer, then topped it off with blueberries, strawberries, and peaches.  It was fresh and tasty.  I will be making this often this summer.

Fruit Pizza (adapted from All Recipes)
1/2 c. butter, softened
1/2 c. sugar
1/4 c. brown sugar
1 egg
1 1/2 c. flour
1 t. cream of tartar
1/2 t. salt
1/2 t. baking soda
1 package of cream cheese (I used 1/3 less fat)
1/2 c. sugar
1 t. vanilla

1 t. cinnamon

Assorted fruit (blueberries, strawberries, peaches)

1.  Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.

2.  In a large bowl mix the butter and sugars until smooth.  Mix in the egg. 

3.  In a medium bowl combine flour, cream of tartar, salt, and baking soda.  Stir the flour miture into the butter mixture.  Stir until well combined.  Press the dough into the baking sheet lined with parchment paper. 

4.  Bake for 10-12 minutes or until just browned.  remove and cool.

5.  In a medium mixing bowl beat the cream cheese sugar, vanilla, and cinnamon.  Spread over cooled pizza crust.

6.  Top with cut fruit and chill for at least 4 hours.

This post linked to:
Cast Party Wednesday, Made it on Monday,
What's Cooking Wednesdays? What's on Your Plate Wednesday?
It's A Keeper Thursday

Hummus & review of Crisco Olive Oil

   I was incredibly excited when I got a big box in the mail and opened it up to find three bottles of Crisco Olive Oil.  Thanks to the Foodbuzz Tastemakers program, I was given the olive oil to try out using one of my favorite recipes.  I first tried the light tasting olive oil by sauteing some vegetables from my garden and found it to be light tasting and perfect for sauteing.  When I thought about what recipe I wanted to use I immediately thought of making hummus because there was a recipe I've been wanting to make for a few weeks.

    One of my favorite snacks is hummus. I love garlic hummus, roasted red pepper hummus, and lemon hummus. I buy it often but it’s not cheap. A few months back I wanted to make some myself but tahini is outrageously expensive in my rural town. So when I heard a few people talking about making hummus with sesame oil instead of tahini I was excited! I had half a bottle of sesame oil in the cupboard from the Korean short ribs I made earlier in the month.

     The recipe was very simple to make. I just threw all the ingredients into the food processor and whirled it around for a few minutes. The Crisco Extra Virgin Olive Oil blended in easily and gave the hummus it's smooth and shiny look.  After tasting the hummus I added some extra lemon and garlic for flavor. It was surprisingly good and much cheaper than buying it at the store. I suggest putting it into the refrigerator for at least 2 hours so that the flavors have a chance to meld together.

Hummus (adapted from Food Network)
2 (15 oz) cans chickpeas, drained and rinsed
½ c. Crisco extra virgin olive oil
1 lemon, juiced
2 T. parsley, chopped
2 t. paprika, divided
4 cloves garlic, minced
2 t. salt
1 t. ground cumin
¼ t. red pepper
1 t. black pepper
¼ c. water

1. In a food processor combine the chickpeas, olive oil, lemon juice, half the parsley, half the paprika, garlic, salt, cumin, peppers, and water. Mix on high speed for a minute. Remove the lid and push the top ingredients to the bottom. Blend for an additional minute. Add additional olive oil if needed to blend smooth.

2. Spoon the hummus into a bowl. Sprinkle with paprika and remaining parsley. Refrigerate for several hours and serve with pita chips, raw vegetables, or tortilla chips.

This post linked to:

Meatless Mondays, Mouthwatering Mondays, Mangia Mondays

Dr. Laura's Tasty Tuesdays, Tempt My Tummy Tuesdays

Candy Making: Truffles, BonBons, and Pate de Fruit for Daring Bakers

     I was so excited when I saw the challenge for this month's Daring Baker's Challenge.  The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!

      I had a million ideas in my head immediately and couldn't wait to get started.  My first idea was for a chocolate bark with liquor in it, but it ended in a delicious mistake that was a Bailey's Nut Truffle.  The truffle is filled with Bailey's Irish Cream, toasted almonds, and chocolate ganache.  I made this first in my kitchen and then again on vacation.  The Bailey's pairs perfectly with the toasted almonds and creamy ganache and I then dipped it in tempered milk chocolate.

      The second candy I made was a strawberry pate de fruit.  This was a tricky candy.  It was easy to make, but I had some difficulty with it firming up and would double the pectin next time I make it.  Still, the fresh strawberries really stood out and tasted amazing cut into bite sized pieces and rolled in sugar.

     The last two candies are filled bonbons.  These were almost the death of me.  I made 3 batches before I finally learned to put them in the refrigerator before unmolding the chocolate.  The first bonbon is a salted caramel one.  The salted caramel filling was sweet but the salt added another dimension.  The second bonbon was a cinnamon vanilla caramel filled one.  I loved the sweet caramel with hints of spicy cinnamon and lightly scented with homemade vanilla extract.

      All four candies were very tasty and impressed my friends.  I loved making them and know I'll be making many more variations in the future.  This was a fun challenge with limitless possibilities.

Bailey's Nut Truffles (a Hezzi-D original)
1 1/2 c. milk chocolate, finely chopped
1 T. brewed coffee
2 T. sweetened condensed milk
2 T. Bailey's Irish cream
1/4 c. almonds, toasted and chopped, divided
1 c. bittersweet chocolate, roughly chopped

1.  Heat 2 cups of water in a small saucepan over medium high heat.  Place a small metal bowl on top of the saucepan, making sure not to let it touch the water.  Add the milk chocolate and brewed coffee and stir until it is just melted.  Remove from heat.

2.  Stir in half of the toasted almonds mixing well.  Add in the sweetened condensed milk and Bailey's Irish Cream and stir until the mixture begins to harden.  Form into a ball and place in the refrigerator for 5 minutes.

3.  Remove the ganache from the refrigerator and form into 1 inch balls.  Place the balls on a cookie sheet and place in the freezer for 15 minutes.

4.  Meanwhile return the saucepan of water to medium high heat with a metal bowl on top.  Add in half of the bittersweet chocolate and stir until melted.  Remove from heat and stir in the remaining chocolate.  Remove the ganache balls from the freezer and dip in tempered chocolate.  Place each on a sheet of waxed paper and sprinkle with remaining toasted almonds.

Strawberry Lime Pate de Fruit (adapted from about.com )
3 c. fresh strawberries
1 T. lime juice
2 c. sugar
1 t. lime zest
1 1/2 T. powdered pectin

1.  Line an 8 x 8 baking dish with parchment paper and then spray with cooking spray.  Set aside.

2.  Put the strawberries in a food processor and process until pureed.  Place the strawberry puree in a large saucepan and add lime juice, lime zest, and 1/2 c. sugar.  Heat over medium high heat, placing a candy thermometer in the pan.

3.  Cook, stirring constantly, until the mixture reaches 140 degrees.  Add the remaining sugar and pectin and lower the heat to medium.

4.  Continue stirring frequently until the temperature reaches 200 degrees.  Begin stirring constantly until the mixture reaches 225 degrees.  This will take 15-30 minutes.  Once the mixture reaches 225 degrees lower the heat and continue stirring for 2 minutes.

5.  Pour the strawberry mix into the prepared pan, smoothing the top.

6.  Allow to set for at least 3-4 hours, or until firm.  Use a knife and cut into squares.  Roll each piece in granulated sugar and put in an air tight container.  The candy will keep for 1 week in the refrigerator.

BonBons filled with Salted Caramel and Cinnamon Vanilla Caramel (technique from Daring Bakers hosts, caramel sauce is my own recipe)
8 oz. milk chocolate
20 wrapped caramels
1 t. sea salt
1/2 c. sweetened condensed milk
2 T. butter
1 t. vanilla extract
1/2 t. cinnamon

1.  Heat water in a small saucepan over medium high heat.  Place a metal bowl over top of the saucepan and place half the milk chocolate in the bowl.  Stir until completely melted.  Remove from heat and stir in remaining chocolate to temper the chocolate.

2.  Using a ladle, spoon chocolate over top of two chocolate molds.  Tap the chocolate around the molds to coat the bottom and all sides and then turn the molds upside down over top of the bowl.  Use a scraper and scrape the excess chocolate off the mold so only the wells are covered in chocolate.  Allow to cool and harden.

3.  Meanwhile, unwrap the caramels and place them in a small saucepan along with the butter.  Heat over medium heat until completely melted, stirring frequently.  Remove from heat and stir in the sweetened condensed milk.

4.  Separate the caramel into two dishes.  In one dish mix in the sea salt.  In the other dish stir in the vanilla and cinnamon.  Fill one of the molds with the salted caramel and the other with the cinnamon vanilla caramel.  Let sit for 10 minutes to firm up.

5.  Take a teaspoon and spoon the tempered chocolate on top of each well in the mold to completely cover the filling.  Tap to remove air bubbles.  Place in the refrigerator for 10-20 minutes or until the chocolate has hardened.  Remove from the refrigerator and gently unmold.

This post linked to:

Sweets for a Saturday, Sweet Tooth Friday, So Sweet Sundays

Party Mindie Style, Not Baaad Sundays, Seasonal Sundays