Written on Friday, December 6th, 2013 @ 12:42 pm
This weekend is the annual Take 10 With Tricia Cookie Exchange. There will be dozens of delicious cookies from the neighbors; and the competition is fierce. I have yet to win in this contest that involves several categories including the new “holiday drink,” but I will never give up hope. These ladies know their Christmas Cookies!
This year I decided to make my favorite of all the Christmas cookies, the Snowball (or Pecan Puff). They aren’t the most visually appealing, but they taste like heaven…if heaven were a combination of shortbread, pecans and powdered sugar.
1 cup butter or margarine, softened
½ cup powdered sugar
1½ tsp vanilla
2 cups all-purpose flour
¾ cup finely chopped pecans
¼ tsp salt
½ cup powdered sugar (for rolling cookies in after baking)
1. Preheat oven to 350ºF.
2. Mix butter, powdered sugar & vanilla in large bowl.
3. Stir in flour, salt and nuts.
4. Shape dough into 1-inch balls. Place about 1 inch apart on un-greased cookie sheet.
5. Bake 10 to 12 minutes or until set but not brown.
6. Remove from cookie sheet and cool for about 5 minutes on wire rack.
7. Roll warm cookies in powdered sugar; cool completely on wire rack.
8. Roll in powdered sugar again.
This recipe makes about 12 -18 cookies.
Written on Thursday, November 14th, 2013 @ 9:31 am
As I mentioned yesterday on Facebook, I am currently reading a new adult contemporary romance whose hero brought his beloved “Pain au Chocolat”. It sounds sensual and it is……aka Chocolate Croissant. The book described this decadent pastry as warm, flaky and rich with delicious sweet chocolate. With that description, I had to find a recipe; and Voilà!
My husband adored this treat; and my daughter told me they are better than cookies. I think we have a new winner….and it’s so easy to make!
Written on Wednesday, September 25th, 2013 @ 5:22 pm
Planning on a trip to Chicago soon? If so, here are a few places I highly recommend after spending a wonderful weekend visiting my brother and his girlfriend in the Windy City (Lincoln Park area).
1) Butcher and the Burger This eatery has the most delicious burgers. Choose from bison, elk, beef, etc along with your choice of seasoning, toppings and buns. One order of fries can feed of family of four; and the establishment is BYOB.
2) Sweet Mandy B’s I have been to many cupcake cafes but this one is my top pick! The cupcakes are moist and flavorful; and the homemade buttercream icing is creamy and sweet. Plus, they offer cakes, carmel apples, cookies, etc.
3) Lincoln Park Farmers’ Market On a beautiful sunny Chicago day, make sure to visit the Lincoln Park Farmers’ Market for amazing and unique produce, cheeses, flowers, drinks, bacon cookies, etc. Then walk a quarter of a mile to the Lincoln Park Farm in the Zoo to pet cows, goats and chickens.
4) Southport Grocery This is the place for a posh brunch in a very eclectic neighborhood. Go early or there will be a wait. But the Brisket and Biscuits, Cupcake Pancakes and Bread Pudding Pancakes are worth it.
So, if you think I ate my way through Chicago, I did! Worth every calorie; and I worked it off with a shopping trip to Michigan Ave.
Written on Sunday, September 1st, 2013 @ 12:58 pm
Food trucks seem to be the latest trend in dining. Many communities plan food truck events for locals to gather with neighbors/friends and eat the usual to extreme fare. In fact, food trucks are becoming a popular item to have at birthday parties, weddings, etc.
However, food trucks have been a very important part of U.S. history.
1. Food trucks began during the westward expansion. After a long day of traveling and herding livestock, cowboys ate from chuck wagons….and there was lots of beans:(
2. In the 1890′s, food trucks began feeding the populations of large cities…those who worked in and built skyscrapers. New York City is famous for food trucks.
3. In the 1950′s, the U.S. Army provided mobile canteens on military bases.
4. Today, food trucks are being enjoyed by all generations in every community….and I have a special place in my heart for the cupcake truck.
Click here to find information on truck food rallies in Cincinnati or St. Louis.
Keep on Truck’n!
Written on Friday, August 9th, 2013 @ 9:51 am
Last month, my husband had a neighborhood poker night; and each player was to bring an appetizer to share. My girlfriend, Courtney, made a wonderful dish to send with her hubby…..Frisch’s Big Boy Pizza.
Ingredients & Directions:
1. 1 lb ground beef, cooked on stove top
2. Boboli crust sprayed with olive oil Build a burger/pizza… Spread Frisch’s Tartar Sause (key ingredient), top with burger and cheese.
3. Pop in the oven until the cheese is all melted!
4. Add shredded lettuce & pickles.
This appetizer was devoured in minutes. The guys loved it; and I have made it mission to create this culinary triumph very soon.
Note: If you live in an area where you are able to find Frisch’s Big Boy Tartar Sauce, here is the homemade recipe.
Written on Monday, July 8th, 2013 @ 11:35 am
On the 4th of July, my guest blogger, An Eventful Life, and I made Cookie Dough Reese’s Peanut Butter Cup Brownies. This dessert was incredible and should come with a warning!
1. Grease cupcake pan and fill with a store bought chocolate chip cookie dough. Fill each cup with 1 tablespoon of dough and pat down.
2. Then place (facedown) a snack size Reese’s Peanut Butter Cup.
3. The follow directions of a store bought brownie mix. Then pour one tablespoon of brownie mix on top of the Reese’s.
4. Bake this special dessert an hour to 30 minutes before you serve (350º for 20 minutes). These are best served warm and add some vanilla ice cream!
The result is a warm and rich dessert. Caution more than one can cause a tummy ache…but it’s worth every bite!
Written on Friday, May 3rd, 2013 @ 9:36 am
Last weekend, I had two college freshman women staying at my house relaxing and preparing for exams. I wanted them to feel right at home, so I cooked my Spicy Chicken Rigatoni and Pretzel Brownies.
These brownies are heavenly and very rich. Follow this link for the recipe: http://www.alliescleanplateclub.com/2012/02/pretzel-brownies.html
1. Bake crushed pretzels mixed with butter and sugar.
2. Pour brownie mix on top of pretzel crust and bake.
3. Make homemade buttercream icing and spread over cool brownies.
4. Garnish with pretzels and enjoy!
Written on Friday, April 19th, 2013 @ 4:06 pm
This recipe floated around Facebook all week. So, when asked to make a dessert for a Saturday dinner party, I immediately decided this was the sinful delight we would eat! Recipe: http://www.tablespoon.com/recipes/frozen-peanut-butter-cheesecake-recipe/1/
1. The Crust
2. The Filling
Written on Tuesday, April 9th, 2013 @ 10:49 am
I have been craving Chicken Parmesan for a few weeks; and decided it would be perfect for a quiet family dinner. This recipe requires simple ingredients and it’s easy!
3-4 boneless, skinless chicken breasts, 3/4 cup olive oil, salt, pepper, 3 eggs, 2 cups milk, 2 tbsp Italian seasoning, 1-2 cups bread crumbs, 1/2 cup grated Parmesan, sliced Mozzarella, marinara sauce.
1. Remove chicken from package and place chicken on wax paper or cutting board. Pound chicken with a mallet to create thin chicken cutlets. Then add some salt and pepper to the cutlets.
2. In a container, create an egg wash mixing 3 eggs and 2 cups of milk. In a separate container, mix bread crumbs, Italian seasoning and grated Parmesan. Dip each chicken cutlet into the egg wash and then the breading. Coat well.
3. In a greased saute pan, warm the oil olive on medium heat. When ready, add the breaded cutlet; and saute on each side for 5 to 7 minutes until golden brown. Then remove cutlet and place on a paper towel to grain excess grease.
4. Preheat oven to 350°. On cookie sheet (place foil and grease), add the chicken cutlets and place a good helping of your favorite marinara sauce and 1-2 slices of Mozzarella cheese. Place in oven for 20 minutes or until is cheese well done (may require oven to be on broil for 5 minutes too!).
5. Remove from oven. To plate, add more warm marinara sauce and top with a cutlet. Then add some garlic/butter angel hair pasta…..and dinner is ready!
Written on Friday, March 22nd, 2013 @ 12:52 pm
When I was younger, I loved going to the St. Louis Union Station…..the stores, the history and The Fudgery! The employees made fudge while performing musical numbers; and the highlight was always receiving a free sample. My favorite was the peanut butter fudge.
Well, now it’s really easy to make homemade peanut butter fudge.
2 cups sugar,
1/2 cup milk,
1 tsp. vanilla,
3/4 cup peanut butter.
Bring sugar and milk to a boil. Boil two and a half minutes and continuously stir. Remove from heat and stir in PB and vanilla. Then pour onto greased wax paper and let cool (I put wax paper into a 13×9 inch pan to keep content contained). Let cool to room temperature then cut into squares. Easy and done!
Recipe from www.facebook.com/KimsKrazyness.