Filling:
-1 box Graham Crackers
-2 packet instant vanilla pudding
-2 ¾ cups milk
-1 12oz pack mascarpone cheese
-1 can sweetened condensed milk
-2-3 cups heavy whipping cream (could substitute for 1 tub thawed whipped cream)
-1/4 cup sugar (for whipped cream)
-2 tsp vanilla extract (for whipped cream)
-Pinch of salt
Frosting:
(Just an option, feel free to use your own chocolate frosting or ganache recipe)
-1 stick of butter (softened)
-2 cups powdered sugar
-1 tsp vanilla extract
-1 tsp almond extract
-1/4 cup cocoa powder
Preparation:
In a large bowl mix together the pudding mix and milk about 1 minute, add the vanilla, salt, sweetened condensed milk and mascarpone and mix with a spoon until well incorporated. In another bowl whip the heavy cream until if forms, then add the sugar and vanilla and mix on low or by hand until sugar has dissolved. Add the whipped cream to the mix and stir by hand until well incorporated.
Layer the bottom of a 9x13 casserole dish with 1 layer of graham crackers, trying to cover most of the space, including breaking off corners. Add half of the filling mix into the dish and spread evenly over the graham crackers. Add another layer of graham crackers, then the rest of the filling, then a top layer of graham crackers. Again try to make sure that most of the surface is covered with graham crackers, so that the layers are separated.
Finally top the whole thing with a generous layer of frosting (1/4-1/2 inch) please do not disgrace this dessert with store bought frosting, either mix all of the ingredients in my frosting provided above, or add your favorite chocolate frosting, preferably with a hint of almond.
Because the desert will form a texture similar to a tiramisu or pie, you will not want to use a frosting or topping that gets too hard, or it will be more difficult to serve.
Refrigerate for at least 1 hour, and enjoy!
Wednesday, November 27, 2013
Saturday, July 20, 2013
"Bonsai" Fried Rice!
This it my amazing, perfected fried rice recipe. I perfected it after years of tweaking and copying the way they cook it at Bonsai Tepenyaki , and Benihana.
-1/2 cup Butter (1 stick divided)
-4 Cups Rice (Cooked)
-1 Large Diced Onion
-1/2 Cup Diced Carrots
-1/2 Cup Diced Celery
-3 Large Eggs
-1/4 Cup green onions, Chopped in 1/2 inch sections
-Soy sauce to color and taste (around an 8th of a cup)
-Salt and Pepper to taste
-2 Cloves of Garlic finely chopped (Divided)
-Optional: 1 tsp fresh finely minced ginger, or ginger powder
Heat a large skillet (can also use Wok or Sauté Pan, but cast iron skillet is best) over medium high heat. Add 2/3 of the butter, once melted, add the onions, half of the garlic, carrots, and celery. Sauté until onions begin to be opaque, then add the rice. (I find it works best if the rice is at or below room temperature, but if you just cooked it its fine too, though I refrigerate mine overnight for best results) Stir the rice until vegetables are Incorporated.
Scoop the rice mixture to clear an opening on one side of the pan, add the remaining butter to open area. Once the butter is mostly melted, crack the eggs into the open space. Once the eggs begin to cook on the bottom scramble the eggs a bit. Pour the desired amount of soy sauce over the rice mixture while the eggs continue to cook. Lightly scramble the eggs making sure not to mix them around too much, and once they are nearly cooked through, but still runny, begin to mix them in with the rest of the rice mixture.
Salt an Pepper to taste, and once removed from the heat add the additional Garlic, and the green onions, and incorporate into the Fried rice. The rice is now delicious and ready for eating!!!
*You can also add a meat of your choice, or pineapple is also delicious, you will want to add it with the rice, after the initial vegetable sauté.
-1/2 cup Butter (1 stick divided)
-4 Cups Rice (Cooked)
-1 Large Diced Onion
-1/2 Cup Diced Carrots
-1/2 Cup Diced Celery
-3 Large Eggs
-1/4 Cup green onions, Chopped in 1/2 inch sections
-Soy sauce to color and taste (around an 8th of a cup)
-Salt and Pepper to taste
-2 Cloves of Garlic finely chopped (Divided)
-Optional: 1 tsp fresh finely minced ginger, or ginger powder
Heat a large skillet (can also use Wok or Sauté Pan, but cast iron skillet is best) over medium high heat. Add 2/3 of the butter, once melted, add the onions, half of the garlic, carrots, and celery. Sauté until onions begin to be opaque, then add the rice. (I find it works best if the rice is at or below room temperature, but if you just cooked it its fine too, though I refrigerate mine overnight for best results) Stir the rice until vegetables are Incorporated.
Scoop the rice mixture to clear an opening on one side of the pan, add the remaining butter to open area. Once the butter is mostly melted, crack the eggs into the open space. Once the eggs begin to cook on the bottom scramble the eggs a bit. Pour the desired amount of soy sauce over the rice mixture while the eggs continue to cook. Lightly scramble the eggs making sure not to mix them around too much, and once they are nearly cooked through, but still runny, begin to mix them in with the rest of the rice mixture.
Salt an Pepper to taste, and once removed from the heat add the additional Garlic, and the green onions, and incorporate into the Fried rice. The rice is now delicious and ready for eating!!!
*You can also add a meat of your choice, or pineapple is also delicious, you will want to add it with the rice, after the initial vegetable sauté.
Thursday, May 16, 2013
Best Ever Black Bean Coconut Rice
This recipe has been one of our favorites for a long time. I still hear you guys talk about it and ask for the recipe. So here it is. And of course for bigger crowds you should double or triple this recipe, this one serves about 4-6.
1 C. uncooked Jasmine or Basmati Rice
1 Can coconut milk
1 1/4 C. Chicken stock
4 strips of bacon, diced
4 green onions
1 large clove garlic, minced
1 tsp. Cumin
1 Jalapeno, seeded and chopped
1/4 C. unsweetend coconut
1 can black beans, rinsed and drained
salt and pepper
Cook the rice in the chicken stock and 2/4 C. of the coconut milk. In a small frying pan saute the bacon till brown, remove bacon leaving all dripings in pan. Add to bacon fat green onions, garlic, jalapeno and cumin, saute until garlic is cooked but not browned, about 4 min. Add the black beans to the pot with the rice stir, now add the green onion mixture including all bacon drippings from the pan, remaining coconut milk, shredded coconut, bacon, and salt and pepper to taste. Mix well and adjust seasonings as desired, sometimes I like more cumin or more shredded coconut etc. Serve hot and enjoy!
1 C. uncooked Jasmine or Basmati Rice
1 Can coconut milk
1 1/4 C. Chicken stock
4 strips of bacon, diced
4 green onions
1 large clove garlic, minced
1 tsp. Cumin
1 Jalapeno, seeded and chopped
1/4 C. unsweetend coconut
1 can black beans, rinsed and drained
salt and pepper
Cook the rice in the chicken stock and 2/4 C. of the coconut milk. In a small frying pan saute the bacon till brown, remove bacon leaving all dripings in pan. Add to bacon fat green onions, garlic, jalapeno and cumin, saute until garlic is cooked but not browned, about 4 min. Add the black beans to the pot with the rice stir, now add the green onion mixture including all bacon drippings from the pan, remaining coconut milk, shredded coconut, bacon, and salt and pepper to taste. Mix well and adjust seasonings as desired, sometimes I like more cumin or more shredded coconut etc. Serve hot and enjoy!
Mediterranean Dip
This is actually Kelly's recipe, but it just has to be posted because it is so delicous and simple!
1 block cream cheese, softened
1/2 cup Mayo
1 sm. can diced black olives
1 pkg. seasoned feta cheese (can do plain, but Kelly does sundried tomato and it's yummy)
2 roma tomatoes, seeded and diced very small
1 cucumber, peeled, seeded and finely diced
Salt and pepper
Crackers (wheat thins)
Whip together the cream cheese and mayo. Spread it on a low rimed dish or decorative plate. Top with tomato, olives, cucumber and sprinkle with feta, sprinkle with salt and pepper. Serve cold with crackers.
1 block cream cheese, softened
1/2 cup Mayo
1 sm. can diced black olives
1 pkg. seasoned feta cheese (can do plain, but Kelly does sundried tomato and it's yummy)
2 roma tomatoes, seeded and diced very small
1 cucumber, peeled, seeded and finely diced
Salt and pepper
Crackers (wheat thins)
Whip together the cream cheese and mayo. Spread it on a low rimed dish or decorative plate. Top with tomato, olives, cucumber and sprinkle with feta, sprinkle with salt and pepper. Serve cold with crackers.
Monday, April 1, 2013
Asparagus with Balsamic Tomatoes
This is super delicious too! Again all you out of town-ers missed another delicious Easter dinner. (am I rubbing it in your face enough?) WE MISS YOU ALL! COME BACK!
Time: 15 minutes
Serves: 4
From: myrecipes.com
Ingredients:
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper
Preparation
1. Cook asparagus in boiling water 2-3 minutes or until crisp-tender. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
Notes:
I got a huge package from Costco and ended up adding lots more garlic, we are talking about @ 4 pounds of asparagus with 2 TBSP of minced garlic and almost 1/4 cup balsamic vinegar. I also used sun-sundried tomato feta cheese. I poured the whole container in since I hate having a little of something left but it was probably a little too much.
To Die For Chocolate Cake
Seriously! All of you out of town-ers, host a party and make this cake. You are sure to impress because I have made it three times this month and every single time people have been amazed and asking for the recipe, just as the fam that was here for Easter! Love that kind of feedback!! :) With six ingredients and no separating of egg whites, fluffing egg whites, and all sorts of other arduous tasks, this is seriously SOOOO easy to make! And the kids love to help too so its a bonus! Just a warning though, its rich, all chocolate, and like fudge. Oh and you might dream about this cake and become addicted as I (the chocolate NOT-lover) has. Don't say I didn't tell you!
Here is the link and below is the recipe.
From: epicurious.com
Serves: 16 slices, sliced thin
Ingredients:
Cake
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs
Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Lightly sweetened whipped cream (optional)
Frozen sweetened raspberries, thawed before serving
Directions:
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 45-50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. Do not put any plastic or foil over the top of the cake. When the condensation builds and drips on the cake it will ruin (not taste wise) the ganache.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Directions:
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 45-50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. Do not put any plastic or foil over the top of the cake. When the condensation builds and drips on the cake it will ruin (not taste wise) the ganache.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Notes:
So after making this a couple times I have learned that it is a MUST to use the extra wide foil. I have tried twice to use regular width foil but water always seeps in! With the double wide, no problem at all!
If using a glass pan you may have to cook it 5-10 minutes longer.
I use bittersweet for the cake and semi-sweet for the ganache.
The cake can be made ahead of time up to two days. Just keep refrigerated.
Topped with raspberries, it is just divine!
Use a high quality chocolate. I used an off brand one time and it didn't melt the right way.
ENJOY!!
Thursday, January 31, 2013
Buffalo Chicken Dip
2 blocks (8 oz each) cream cheese, softened
about half rotisseri chicken with dark meat, Shredded
(could also just shred 2-3 chicken breasts)
about 1 C. wingers sauce (if this is not available just add 1T melted butter and 1/4 C brown sugar to 1C of store bought wing sauce) But wingers is the BEST!
about 1 C Good ranch dressing (made from the dry packet or Gregg's from costco is best)
2 C. Cheddar Jack cheese, shredded
Spread cream cheese on the bottom of a 13x9 baking dish top with cheese. Next layer the chicken over top the cheese and drizzle with wing sauce then with the ranch, top with cheese and bake @ 350 for 25-30 min. Serve with tortilla chips.
2 blocks (8 oz each) cream cheese, softened
about half rotisseri chicken with dark meat, Shredded
(could also just shred 2-3 chicken breasts)
about 1 C. wingers sauce (if this is not available just add 1T melted butter and 1/4 C brown sugar to 1C of store bought wing sauce) But wingers is the BEST!
about 1 C Good ranch dressing (made from the dry packet or Gregg's from costco is best)
2 C. Cheddar Jack cheese, shredded
Spread cream cheese on the bottom of a 13x9 baking dish top with cheese. Next layer the chicken over top the cheese and drizzle with wing sauce then with the ranch, top with cheese and bake @ 350 for 25-30 min. Serve with tortilla chips.
Wednesday, January 2, 2013
Hallelujah Halibut!
This recipe is incredibly good, especially with Alaskan Halibut! Great served with rice or mashed potatoes because of the delicious sauce. (Wendy)
2 lbs. Halibut steaks 1" thick
1/2 C. Mayonaise
1/2 C. Sour Cream
1 T. Finely minced onion
2 tsp. Flour
2 tsp. Fresh squeezed lemon juice
1/2 tsp Beau monde seasoning (opt. but best with it)
1/4 tsp. each Salt and pepper
1/2 C. Cheddar cheese, shredded
Preheat oven to 425 degrees.
Rinse halibut and pat dry with paper towels, arrange in a greased baking dish. In a med. bowl comine mayo, sour cream, flour, lemon juice, Beau Monde, and salt and pepper. pour over the fish and bake uncovered for 20-25 min. Top with the cheese and bake 2 min, more.
This recipe is incredibly good, especially with Alaskan Halibut! Great served with rice or mashed potatoes because of the delicious sauce. (Wendy)
2 lbs. Halibut steaks 1" thick
1/2 C. Mayonaise
1/2 C. Sour Cream
1 T. Finely minced onion
2 tsp. Flour
2 tsp. Fresh squeezed lemon juice
1/2 tsp Beau monde seasoning (opt. but best with it)
1/4 tsp. each Salt and pepper
1/2 C. Cheddar cheese, shredded
Preheat oven to 425 degrees.
Rinse halibut and pat dry with paper towels, arrange in a greased baking dish. In a med. bowl comine mayo, sour cream, flour, lemon juice, Beau Monde, and salt and pepper. pour over the fish and bake uncovered for 20-25 min. Top with the cheese and bake 2 min, more.
Subscribe to:
Comments (Atom)