S'more Cups

 

When I saw these on Pinterest I knew I had to make them with my Homemade Marshmallows. I didn't have a mini muffin tin, so I made them in a regular muffin tin.  They came out just the same, delicious and just bigger. I'm sure the smaller ones would be a little better portion wise, but the larger portion did not deter me from eating several of them before they even cooled.

S'more Cups
From: Texas Cottage
Makes 24 mini cups or 12 regular cups

Ingredients:
7 whole graham crackers
1/4 cup powdered sugar
6 Tbsp butter, melted
4 bars Hershey's candy bar, divided
12 Large marshmallows

Directions:
1. Preheat oven to 350 degrees.  In a resealable plastic bag, crush graham crackers into fine crumbs. Combine Graham Cracker crumbs, powdered sugar, and butter in a small bowl.

2. Place 1 Tbsp of crumb mixture in each cup of a mini-muffin pan.  Press crumbs to form shallow cups.  Bake 4-5 minutes.

3. Remove pan from oven and place one rectangle into each cup. Cut marshmallows in half.  Place one marshmallow half, cut-side down, into each cup.  Return to oven 1-2 min more or until marshmallows are slightly softened.  Place on cooling rack and cool 15 minutes.  Carefully remove cups from pan.  Cool completely.

4.  Break remaining candy bars and microwave on high 1- 1 1/2 min or until melted and smooth, stirring every 20 seconds.  Dip the top of each marshmallow in melted chocolate.  If you can manage to wait until the chocolate is set, then wait 40 - 60 minutes... I had to eat a couple of mine right away.

Orange Glazed Crock Pot Beets

 

I like beets, so I gave this one a try since it was in a crock pot.  I liked these, but they were a little too sweet for me.

Orange Glazed Crock Pot Beets
From A Year of Slow Cooking
Prep Time: 10 min
Cook Time: 2-3 hours

Ingredients:
4 medium beets, peeled and sliced in 1/4 inch slices
1/4 cup butter
1 Tbsp brown sugar
1/4 tsp orange zest
1/4 cup orange juice

Directions:
1. Peel and slice the beets, and place them in crock pot (be careful, beets stain terribly).  Add butter, brown sugar, orange zest, and orange juice.  Toss with spoons to distribute the zest and sugar.  Don't worry that your butter is still in a clump.

2.  Cover and cook on low for 5 hours, or on high for 2-3.  The beets are done when they have reached desired tenderness.  You want a fork to insert easily, and the beets to be able to be cut with the edge of a fork.

Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime

I poorly executed this recipe so they don't look so great, but these little sweet potato cups are very tasty.  It gives a little bit of a twist to a twice baked potato and the lime gives a good contrast to the sweet in the potato. 

Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime
From: Kaylyn's Kitchen

Ingredients:
2 Large orange-fleshed sweet potatoes
Olinve oil, for rubbing sweet potato skins
1/4 cup light sour cream
1 Tbsp soft butter or margarine
2 tsp fresh lime juice
pinch of chipotle chile pepper (I used chile powder and smoked paprika instead)
salt and fresh ground black pepper to taste
1/4 cup thinly sliced green onions, plus more for garnish

Directions:
1. Preheat oven to 400 degrees.  Spray baking sheet with nonstick spray or olive oil.  Slice sweet potatoes crosswise into thick pieces about 2 1/2 inches thick (you will get 3-4 thick pieces from each sweet potato). Rub sweet potato pieces with olive oil, including end pieces.  Arrange standing up on baking sheet and roast until they can be easily pierced with a for, about 45 minutes, turning them once during the cooking time.

2. When sweet potatoes are soft, remove from the oven and let cool until they can be handled.  Then use a melon baller or small spoon to scoop out most of the sweet potato flesh and put it in a bowl, leaving enough flesh attached to the skin and on the bottom to make a 'cup.'  mash sweet potatoes. Stand the empty cups back on the baking sheet.

3. Mix sour cream, butter, lime juice, and pinch of ground chipotle pepper.  Stir the sour cream mixture and 1/4 cup thinly sliced green onions into the mashed sweet potato in the bowl. Season with salt and pepper to taste.

4 .  Transfer the sweet potato mixture to a small Ziploc bag.  Cut off the corner of the bag and squeeze out the mixture to fill the cups, filling them so it rises slightly above the edge.

5. Put filled sweet potato cups backed into the oven and back 20-25 minutes, until filling is hot and very lightly browned.  Serve hot, garnished with thinly sliced green onions if desired.

Red Wine, Goat Cheese and Mushroom Risotto

This is another recipe I made while Bill was gone because he doesn't like goat cheese (GASP!) and I'm a big fan.  I love pretty much any type of risotto, and this did not disappoint. The goat cheese made it even creamier than the ones I make with Parmesan.  The red color is a little disturbing, but I got over it as soon as I tasted my first bite.

Red Wine, Goat Cheese and Mushroom Risotto
From: How Sweet it is
Prep time: 5 min
Cook Time: 30 min

Ingredients:
2 Tbsp Olive Oil
2 Tbsp Butter
3 cloves garlic, minced or pressed
1 cup arborio rice
1 cup red wine
3-4 cups chicken stock
6 oz goat cheese
Mushrooms, sliced
1/4 tsp salt
1/4 tsp pepper
fresh basil for topping

Directions:
1. Bring the stock to a simmer in a saucepan. In a large saucepan, heat 1 Tbs butter and 1 Tbsp olive oil on medium heat. Add garlic and cook for 30 seconds. Add the rice and cook for 2 minutes more, stirring until nicely coated.

2. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed. Then add more stock in 1/2 cup increments. Stir often to prevent teh rice from sticking to the bottom of the pan. Continue adding broth and stirring until absorbed until the rice is tender, but still firm to the bite, about 15 to 20 Min.

3. Meanwhile, in a large skillet, heat 1 Tbsp Olive oil and 1 Tbsp butter over low heat, then add mushrooms.  Let cook for 10 - 15 minutes, stirring occasionally until mushrooms are juicy and caramelized.

4. Once rice is cooked to desired tenderness, reduced heat to low and add in salt, pepper, 5 ounces of goat cheese and mushrooms, then stir.  Serve with remaining goat cheese crumbled on top and a sprinkling of fresh basil. 

Homemade Marshmallows

 

I've seen a lot of recipes for homemade marshmallows and wanted to try them, but was deterred because I didn't have a candy thermometer.  I decided I wanted to give them a go this past weekend since Bill was gone and I had some time on my hands.  Low and behold my grocery store sells candy thermometers and they are only $5! So I bought one and reprimanded myself that a little $5 thermometer was getting in the way of me making these.  The only bad thing is that right after I made these, I washed the thermometer and accidentally dropped it on the tile floor where it shattered.  Oh well.

These took some time and I had my doubts while I was making the since I was sure I did about 3 of the steps wrong, but they turned out fantastic!  So light and fluffy and way better than store bought!!! I ate about 5 of them immediately and another 5 in a mug of hot chocolate and have been munching on them ever since! Definitely make these, they are worth the time!

Homemade Marshmallows
From: Ashley's Cooking Adventures
Prep time: 30 min
Cook time 15 min
Chill time: 3 hours

Ingredients:
1 cup powdered sugar
3 1/2 envelopes unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 tsp salt
2 large egg whites
1 Tbsp vanilla
optional: food coloring for tinting (I omitted)

Directions:
1. Oil bottom and sides of 9x13 pan and dust bottom and sides with some powdered sugar.

2. In the bowl of a stand mixer or in a large bowl sprinkle gelatin over 1/2 cup cold water and let stand to soften.

3. In a 3 quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.  Increase heat to moderate and boil mixture, without stirring, until a candy thermometer registers 240 degrees, about 12 minutes.

4. Remove pan from heat and pour sugar mixture over gelatin mixture.  Stir until gelatin is dissolved.

5. With standing or hand held mixer, beat the mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using a stand mixer or about 10 minutes if using hand-held mixture.

6. In a separate medium bowl with cleaned beater, beat egg whites until they just hold off stiff peaks.  Beat egg whites and vanilla into sugar mixture until just combined.

7.  Pour mixture into the prepared baking pan and don't worry if you don't get every little bit out.  Sift 1/4 cup powdered sugar evenly over top.  Chill, uncovered until firm, at least 3 hours and up to one day.

8.  Run a thin knife around edges of pan and invert pan onto a large cutting board.  Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. Trim the edges of the marshmallows and cut into roughly one-inch cubes.  Sift the remaining confectioners' sugar back int other baking pan and roll all of the marshmallows through it, so that each side is coated. Shake off the excess sugar. Marshmallows will keep in an airtight container at room temperature for one week.

Sweet and Sour Cocktail Meatballs

 

Meatballs are the perfect thing for a superbowl party.  I basically just took my recipe for Cocktail Wieners and put Meatballs in place of the Wiennies.  It was delicious as suspected.

Sweet and Sour Cocktail Meatballs
From: Eet Smakelijk
Prep time: 5 min
Cook Time: 20 min in pan, 2 hours in crockpot on low

Ingredients:
bag of frozen precooked meatballs
Grape jelly (12 oz jar)
2 jars Chili sauce

Directions:
1. Heat Jelly and Chili sauce and bring to a boil.

2. Add meatballs and simmer for 20 min.  (all can be done in slow cooker if desired)

Sticky Fingers Wrap

Sometimes I'm just looking for a quick lunch/dinner that I don't have to plan ahead to far.  This recipe is just that.  A tasty quick meal when you don't feel like slaving over a huge meal.

Sticky Fingers Wrap
From: Life as a Lofthouse
Prep Time: 5 min
Cook Time: 20 min

Ingredients:
6 Tbsp Franks original Hot Sauce
3/4 cup brown sugar
4 Tbsp water
8 breaded chicken fingers (I bought a bag of frozen ones)
flour tortillas
shredded cheddar cheese
1 Tomato, chopped
Lettuce

Directions:
1. If using frozen chicken fingers, start by baking them according to package directions.

2. In a medium saucepan heat the hot sauce, brown sugar and water over medium heat until sugar is dissolved and sauce is heated thoroughly. About 5-10 min.

3. Place cooked chicken fingers in a large Tupperware. Pour in the sauce - seal shut with lid and shake to coat all chicken fingers with sauce. (I actually just put the chicken in the pan with the sauce to save on cleaning another dish.)

4. Place two sauce - coated chicken fingers onto the tortilla.  Add desired amount of cheese, lettuce, tomatoes and any other desired toppings.  Wrap and serve. Can serve with ranch for dipping.

Kit Kat Cracker Bars

 

Bill and I both like Kit Kats so I was drawn to this recipe.  The people who commented on the recipe on Tasty Kitchen said they thought the bars were really good but that they didn't taste like Kit Kats.  I have to agree, they are very delicious - additively so, but they don't taste very similar to Kit Kats.  Bill said he liked them and thought they tasted very similar to Scotcheroos. I think that next time I will cut down on the butterscotch chips or maybe cut them out all together if I don't happen to have them at home.

Kit Kat Bars
From: Chloe from Tasty Kitchen
Prep Time: 10 min
Cook Time: 30 min


Ingredients:
2 sticks Butter
1/2 cup Milk
1 Cup Milk
1/2 cups white Sugar
2 cups Graham Cracker Crumbs
1 box (16oz) Club Crackers
1 cup Chocolate Chips
1 cup Butterscotch Chips
2/3 cups Peanut Butter




Directions:
1. Melt butter in a medium saucepan. Add milk, brown sugar, and white sugar. Bring that to a boil and add graham cracker crumbs. Reduce heat to low and cook for 5-6 minutes.


2. Put a layer of Club crackers on the bottom of a 9 x 13 pan. Pour half of the graham cracker mixture over that. Add another layer of crackers, then the other half of the graham cracker mix, followed by a third layer of crackers.


3. Melt chocolate chips, butterscotch chips, and peanut butter. Use to frost the bars by spreading it evenly over the top layer. Chill. Cut

Corn Ooh La La

These pictures do not do it justice, and please excuse the rim of the container, I guess I forgot to wipe down the edges before I cooked it!

A Coworker of mine told me about this recipe she makes at all their Holiday dinners.  Since I'm a sucker for corn, I decided I would make it for our Christmas Eve dinner.  It was quite tasty, perfect comfort food! Although I think next time (and there will be a next time) I will let it cook a little bit longer so it gets just a bit more crispy! 

 
Corn Ooh La La
From: Renee
Prep Time: 15 min
Cook Time: 30 min

Ingredients:
3 cans corn
1 cup sour cream
2 Tbsp flour
2 Tbsp green onion
2 Tbsp Green Pepper
4-8 strips of Bacon, chopped
2 Tbsp Butter
Parsley (for garnish)

Directions:
1. Saute Bacon, green onion, and green pepper.

2. Add butter and flour, mix.  Then add sour cream.  Mix, then add corn.  Stir until all mixed.

3. Place in a large baking dish. Place in oven at 350 for 30-40 minutes or until it looks crispy and not watery.  Garnish with bacon and parsley if desired.

Taco Corn Bread Casserole

A Mexican casserole that includes corn bread?  Sign me up!  This was very easy to make and was very good comfort food!  I did the meat a little bit different because she had already prepared taco meat and I didn't (my changes are in the recipe below), but I think it turned out great!

Taco Corn Bread Casserole
From: Debbie Does Dinner (via Pinterest)
Prep Time: 15 min
Cook Time: 35 min

Ingredients:
1 package corn bread mix
1 egg
1/3 cup milk
1 lb ground beef
1 packet taco seasoning
1/3 cup salsa
1 can black beans, drained and rinsed
1 cup sour cream, light
1 cup shredded cheese - I used Mexican 4 cheese
1/2 cup onion, chopped
1 cup shredded lettuce
1 can black olives, sliced (optional)
1 avocado, cubed (optional)

Directions:
1. In a large bowl, combine the corn bread, egg and milk until blended.  Spread into an 8x8 pan sprayed with cooking spray.  Bake at 350 degrees for 15 minutes.

2.  While corn bread is baking, brown taco meat.  Add taco seasonings, 1/2 cup of water and salsa and black beans.  Let simmer until corn bread is done baking. Add more salsa if desired.

3. In a separate bowl, combine sour cream, 3/4 cup cheese, and onion.  When corn bread is done baking take out of oven and spread meat mixture over bread, then spread sour cream mixture over beef.

4. Put dish back in the oven and bake for 20 minutes or until heated through.  Sprinkle with tomato, lettuce, cheese, and olives and avocado if desired.