Tag Archives: cooking

Cooking

Brendas Chocolate Caramel Pie

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chocolate PieEasy Chocolate Caramel Pie: Today is Pi day.. ok not for the food but for 3.14 Pi.    In honor of Pi day My son had to bring a pie to math class. So I asked my aunt for advice since my husbands family women are the “Queens” of all things sweet.   She provided me with her cousins Caramel-Chocolate Pie.  It  super easy to make and no baking need.  My kids helped make it the hardest thing was them not eating the caramels.  I have to say it is like eating a Carmello, or Rollo in Pie form.  A layer of fudge with caramel, how could that ever be bad.  You can top with nuts but we have a nut allergy Sea salt would also be a great contrast.

Brenda’s Chocolate Caramel Pie

Ingredients:

  • 28 caramels (un  wrapped)
  • 1 stick of butter
  • 6 oz semi sweet chocolate chips
  • 1 cup of heavy cream
  • Gram cracker Pie crust
  • Sea  salt (optional topping)
  • Nuts (Optional topping)
  1. Melt caramels, 2 tbls spoons of butter and ¼ cup of the heavy cream in pancaramels, cream,butter
  2. Pour caramel  into pie crust, sprinkle a few of the chocolate chips on  caramelcaramel
  3. Melt chocolate, 6 tablespoons of butter, ¾ of heavy cream in pan,  on low heat stiring slowly,  do not boil,  the chocolate and cream will separate.. slow  and stir the entire timechocolate and cream
  4. Pour chocolate on caramelpouring chocolate
  5. Refrigerate for several hours
  6. Top with toasted  nuts, or sprinkle some sea salt.. or just eatchocolate caramel pie

Sorry for the picture I want to make sure you were drooling.

For an easy print  version Brenda’s Brenda Chocolate Caramel Pie

Are you making a Pi for Pie day?  Happy Pi Day!

 

Here are some other other post you should check out:

Need a salad in Minutes Try Strawberry Spinach Salad with Lemon Dressing

Mix Berry Spring Rolls Easy and Impressive

The way to your lovers heart easy BBQ Ribs

Sparkle every day ! Learn How to apply Glitter Tattoos

Tired of sheets that fall off your bed at Night?  My Quick Fix for Fitted Sheets

Cooking, Fitness Fridays, Product Reviews

NutriBullet Review and Ice Pop Recipe

10 Comments

strawberry ice popsI was so excited when I received the NutriBullet to review.The idea of a smoothies as a meal has always been a good idea but a lot of work with a traditional blender.  I have been using the Nutri Bullet NBR-12 12-Piece Hi-Speed Blender/Mixer System
for a few weeks.  I really love how smoothly the Nutribullet blends the ingredients, with less clean up. The Nutribullet has so many uses in my kitchen, from a apple,kale, and avocado smoothies or blending oats fine to be part of a meat loaf. I keep finding new ways every day to use it.  The Nutribullet keeps all the nutritional value of the food so I can add or blend it in my families food. nutribullet

NutriBullet comes with 2 different blades one that keep the food in pieces and one that purees.  I find that I am finding uses for both on a daily basis. They nutribullet system comes with 3 different cups,  so I can make many different shakes for my family in the morning to everyone in the house. Also since all the parts are easy clean and dishwasher safe it is a breeze to use.  I am leaving the Nutribullet out on the counter since take up little space and get used so often.

Since I started using the Nutribullet I noticed that I have had an easier time maintaining my weight.   Actually I have been noticing a lower weight than normal.   So I am excited to see the long term results (I will keep you posted)

I have been replacing one meal a day with the Nutribullet smoothies and really feel better.  I have been following the smoothie recipe book that was included with the NutriBullet System.  I also like  creating my own treats for the family.  Like these all natural fruit pops.

nutribullet making a ice popNutriBullet Strawberry Banana Ice Pops

  • 2 bananas
  • 5 strawberries
  • 1 cup of milk
  1. Blend using double Nutribullet blade
  2. pour in to molds
  3. freeze for 4 hours , enjoy

kids eating an ice pop

Overall Opinion:  The NutriBullet is a great blender/smoothie maker.  The600rpm  power of this product is amazing it is fast and efficient.  The cost is over $100,  I think the unit is worth the price because of how finely and smooth it makes the food it process.  Which make tougher greens palatable and enjoyable therefore being healthy.  I am really impress with the Nutribullet. I did have a friends Dad tell me all about the NutriBullet prior to me reviewing it.  He said it changed his life,  making him healther so I had high expectation going into the review.  I have to say the Nutribullet did not disappoint. I would recommend the Nutribullet.

Disclosure: I received the Nutribullet  to review,  this review is of my own opinion,  This post does contain affiliate links.

Cooking, Crafting

Chocolate Leprechaun Hats : St Patricks Day Cookies

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St Patrick day cookiesSt Patricks Day Cookies:   Chocolate Leprechaun Hats  using a chocolate marshmallow and sugar cookie. Cute little treat for the family on St. Patricks day.  Easy to make. They are also a no bake cookie. Here is how.

Ingredients:

Makes about 16-20 St Patricks Day Cookiescookie making supplies

  1. Melt chocolate following directions on package or if you have a Wilton Chocolate Pro Electric Melting Pot
  2. Dip the end  Marshmallow in to chocolate a place in the center of the cookie this fused the marshmallow with the cookiechocolate marshmellow cookie
  3. Allow the chocolate marshmallow cookie  to cool in the fridge for  10 minute till sethat cookies
  4. Roll the hat on the side in the chocolate till covered. I use a spoon carefully Place on wax paper to cool or place in fridge..away from blower to avoid bubbleschoclate covering cookiecookie in chocolate
  5. When cook decorate with band and clover-  I used glitter icing for my black it did not dry so I would use the same Betty Crocker  icing for both the black and white.
  6. You can buy little bags to protect the Chocolate Leprechaun Hats

You could also do Easter bonnets and use pastel chocolates.

For more tips on working with chocolate check out the Make and Mold Chocolate website

chocolate covered cookies that look like Leprechaun Hats

st. patricks day cookie

Have fun making a St Patricks Day Cookies

Disclosure: This post contains affiliate links to help the cost affiliated with this blog.

Product Reviews

Cucumber cups and Weekly Menu Plan

6 Comments

cucumber cupsCucumber cups make for a great healthy way to contain you little dips and snack.   It is very easy to make and gives you a big bang with little effort.  Prefect for entertaining,  each guest can have there own dip.  They are so great to hold dips and salsa or  to hold your lunch.  You need a pairing knife melon baller and peeler. cucumber cups

  1. Cut 1 1/2-2″ slice of Cucumber (I got 5 cups out of one cucumber)
  2. Score the top of the slice 1/8″ down
  3. Using a carrot peeler peel from the bottom up to the score line. leaving the lip of the cucumber skin.
  4. Then Ball out the center of the cucumber leaving the sides and bottom intack.

Here are some Dip ideas:

  • Homemade Guacamole
  • cottage cheese with grapes
  • tuna with cheese,
  • chicken salad
  • hummus
  • blue cheese,mayo, pepper and hot sauce
  • salsa
  • ranch dressing

My husband will be out of the house during the day this week which means I have to do easier meals since I will not have a second set of hands.  So this week Menu plan is as follows:

  • Monday: Baked Chicken with slow cooker mash potatoes and veg
  • Tuesday : Using Sunday night left over pulled pork, in tortilla wraps
  • Wednesdays: Fish with asparagus  and rice
  • Thursday:  Chicken pasty
  • Friday:  Meat Loaf Muffins left over mash potatoes

I am linking this post up to Organizing Junkie Menu  Plan Monday ,  Motivation Monday , Centsible life meal Planning

What are you planning for this week?

Cooking

Skinny Fake Fry Mushrooms and Meal Plan Monday

mushroomsMeal Plan Monday and Skinny Fake Fry Mushrooms. I love mushrooms and anything fried.  By my waist could stand to not eat the grease.  so I can up with a skinny fried (baked) mushrooms.  The not as golden or pretty as fried.. But my husband said I did good and I can defiantly make the skinny Mushrooms.baked mushrooms

Skinny Fake Fried Mushrooms

  • 1 pound of White Button Mushrooms
  • 1 egg
  • ½ cup all purpose flour
  • 2 tablespoons of pepper (you can use less,  but yummy)
  • 4 tablespoons of grated Parmesan
  • 1 tea spoon garlic salt
  • 1 teaspoon of onion powder
  • 1/8 cup Hot sauce
  1. Preheat oven to 425
  2. Mix flour will all dry ingredients
  3. Crack and beat raw egg
  4. Clean mushroom with paper towel (don’t wash with water), trim bottom of stems leaving  attached
  5. Dip mushroom in egg wash (if you want hot sauce – dip in hot sauce then egg)
  6. Dredge in flour mixture
  7. Place on baking tray
  8. Cook for 15-20 minutes
  9. Check increasing heat to 450 watch careful to make golden brown
  10. Remove and eat ( you can dip ranch  or blue cheese)

Easy Print recipe for the Skinny Fake Fried Mushrooms
skinny mushrooms

Meal Plan Monday  This weeks meals:

Monday: Sausage and Onions over egg noddles

Tuesday : Pizza –  I will be at toy Fair .. the husband is on his own

Wednesday : Ash Wednesday Meager meal at church  ( I am baking 6-10  loaves of bread using this bread in a bag method) Guess what? I am doing all day Wednesday

Thursday: Valentines Pick Shrimp and Scallops over pasta, skinny mushrooms

Friday- tilapia fish with rice and veggies  (I will head to the market and see what is up)

What  are you planning?  I want to hear it it great getting ideas.

Have a Great Week.

I am linking this post up to I am a Organizing Junkie  Menu Planning Monday Link Up

Cooking

Menu Planning Monday Feb 4-10 and Frozen Mirepoix

13 Comments

mirepoixHow to Freeze Mirepoix I froze my  Mirepoix (onions, carrots and celery)   so I have my starter for the week. I am excited to use it.  I made enough for 4 uses.   My fish last week turned out amazing.. cant wait to share the post in a few days.

Here is how I did the Ready to use frozen Mirepoix.

  • 6 onions
  • 2 lb of carrots
  • 1 head of celery
  • salt
  • 2 tbls oil or butter
  1. Dice Onions and start saute in large pot with oil/salt on low
  2. while onions are cooking peel carrots and dice  ( I prefer a whole carrot to mini ready to eat carrots)  add to onions
  3. Then clean celery dice and add to carrot onion mixture.  salt
  4. Cook stiring till carrot are tender (not mushy)
  5. Remove from pot in large pot to large bowl allow to cool.
  6. Place cooled Mirepoix 7-8 cups in a gallon freezer zip lock (you can use quart size bags -2 cups per Bag)(I was out of quart and prefer to use less plastic)mirepoix celery,carrots,onions
  7. Place on a large cookie sheet, laying bag flat, Using back of knife press into bags to create separate sections.
  8. Freeze.. checking to make sure sections stay separated during freezing process.
  9. Now ready to use simple break off a sections and place in pan for cooking.  should speed up your cooking time.celery,carrots,onions or mirepoix

What to use MirePoix for:  stews, soups, casserole, any thing where you want a great flavor base  with out the time.steps to freeze mirepoix

Easy to print frozen Mirepoixmushrooms

My menu plan for the week

Monday:  Chicken fingers and white cream sauce  pasta

Tues: Leftover Superbowl my award winning Chili

Wednesday: Lemon chicken noodle soup using my Mirepoix

Thurs: Pork Chops with orange glaze

Friday: Pizza

Saturday: something with beef..

Have a Great Week.

I am linking this post up to Organizing Junkie Menu Plan Monday

So I am off to make Superhero Princess Capes.  If you need one for a party they Start at $17.00 Check My store out Made in the USA by me! Superhero capes

Cooking

Celeb Chef George Duran’s Chance meeting

george duran

2 years ago I had the pleasure of meeting celebrity Chef George Duran  at the Blissdom Blogging conference.  He was super nice.  He looks just like this guy “Denis” my husband use to work with and I even showed him a picture Denis. I know true geek but they do look similar, he laughed and took a picture with me.  I have always loved his cooking.  I still use his method  of of broiling the top of my meat loaf for 10 minutes to seal in the goodness before lowering the heat for the remaining cooking time.

So I was really excited to hear that George Duran is working with Imusa on there with go-to Hispanic cookware and appliance line, IMUSA (available in Target)  He is doing a segment on the HSN segment Tomorrow Monday the 4th at 9am  of you want to watch here is the link to the HSN Live show

Here is a his recipe for:

George Duran’s Fiery Tomato-Basil Mac & Cheese courtesy of IMUSA:

Ingredients:

1 lb. macaroni (elbow)

Kosher Salt

2 14.5 oz. cans diced tomatoes

1 cup packed fresh basil, chopped

1 stick butter

½ cup flour

5 cups whole milk

4 cups (16 oz) sharp cheddar, grated

 

For Topping

1 ½ cup Italian Style breadcrumbs

4 Tablespoons butter, melted

1 cup grated Parmesan or Romano cheese

Basil leaves for garnish

Preheat oven to 400 F.

 

Preparation:

Bring 6 quarts of water to a rolling boil and add salt to taste. Then, add macaroni and stir gently allowing it boil for about 7 minutes until “al dente”. Remove from heat and drain well and place in an extra large bowl. Add both cans of diced tomatoes and chopped basil and mix with a rubber spatula. Set aside. For béchamel sauce start by making a roux in a medium stock pot. Melt butter under medium heat and whisk in flour. Keep whisking for under medium heat until roux is browned, about 5-6 minutes. Add 2 tsp. salt. Gently whisk in the milk until properly combined. Constantly whisk the sauce until it thickens and begins to simmer, about 10-12 minutes. Remove from heat and add 4 cups of cheddar. Gently mix it with a rubber spatula until completely melted. Combine cheese sauce and macaroni and pour into a caldero (for best results use an IMUSA Evolution Nonstick Caldero). Make topping by combining all of the ingredients and spread it evenly on top of mac and cheese. Bake 15-20 minutes until top is golden brown. Serve and garnish with basil.

IMUSA Evolution Nonstick CalderoWhat are you cooking tonight?

Cooking

Meal Plan Monday week of Jan 28 2013

7 Comments

mushroomsSo I am restocking fridge after the fridge fail of last weeks.  So it gave me a chance to think about how I am restocking.   This we my husband and I are build freezer stock items.  I am making bags of meal starters.  I cook many times a week and start with Mirepoix (onions, carrots and celery) small batches to freeze and   I always caramelize my onions so I will make small batches of them as well.  So I am going to make my start mix in my freeze ready to use for the nights I need an easy meal.   More to come next week.

This weeks meal Plan January 28, 2013

Monday:  Moms Bake Chicken (rub with oil, sprinkle spices (salt,pepper, garlic powder,paprika,cumin) Broccoli and rice/beans

Tues: My recipe Beef and gravy in my Ninja MC701 Multi Cooker 3 in 1 Cooking System
(used as a slow cooker) with egg noddles

Wednesday: perogies and kielbasa (Ninja MC701 Multi Cooker 3 in 1 Cooking System
recipe)

Thursday: Fish and veggies

Friday- Pizza

Saturday: Free night.. Moms off

Sunday My  Pulled Pork in Ninja for Superbowl  and My lettuce Wraps

Have a Great Week.

I am linking this post up to Organizing Junkie Menu Plan Monday

Cooking

Pulled Pork in a Ninja Cooker

4 Comments

pulled pork sandwiched

Pulled Pork in my Ninja Cooker is my husbands favorite thing I make.  He says it is a toss up with my ribs.  Pulled pork is far easier than ribs. I make the pulled pork in my Ninja because I can make it all in one pot.  I love the ability to  brown and then slow cook the pork.   My children love the pulled pork.  I love the fact we make one night of sandwiches then can make many other meals from pulled pork  like pork tacos and pork pockets.

Pulled pork

  • 4-6 lb pork roast or pork shoulder
  • ½ cup Apricot jam
  • ¼ cup soy sauce
  • 1 Onion med
  • 14 oz can Pork or Chicken broth
  • ¼ cup brown sugar

 

  1. Caramelize onions in ninja with pat of butter   till golden brownpulled pork
  2. Brown pork on all sides
  3. Pour broth in pot, cover with jam, soy, brown sugar and remain ingredients on potpulled pork
  4. Cook for 5 hours on low  till fork tenderpulled pork
  5. Remove bone, fat if any and shred with 2 forks pulling the meat apart
  6. Enjoy on a roll (you can add barbeque on side)  Or try with a tortilla with rice and cheese

pulled pork

Here is the easy print  Pulled pork

This post contains affiliate links

Cooking

Menu Plan Monday 1-20

mushrooms

So after a week of not having a refrigerator.  I am meal planning with joy and still using up the meat I cooked last week then I froze once the fridge was working.  So meal planing  week 2 for me:

Monday:  we were traveling so we ate wings on our way

Tues:  I am making sausage soup (again repeat from last week) since I cooked the sausage I also use milk instead of cream  with Pop Overs  biscuits

Wednesday:  Meat loaf muffins, baked potatoes, and steamed broccoli

Thursday:  Pulled pork   in my Ninja MC701 Multi Cooker 3 in 1 Cooking System
(see my tues recipe) and tater tots

Friday: Pork tacos with rice on soft tacos. (left over pork)

Saturday Pizza

I am linking this post up to Organizing Junkie Menu Plan Monday

What are you planning for this week?