S'mores Pizza

Remember my chocolate chip pizza? Anyone? Humm? Oh come on, someone has to remember it! *glares around the room* Anyway, This is the same recipes with the addition of crushed graham crackers. And marshmallows.

The Details:

Take 1/2 of a boxed cake mix. (I've used white and yellow, and for this one actually used a pound cake mix.) Mix in 1/2 cup melted butter. Spread evenly over your favorite pizza crust. (I use the same recipe I used for my homemade pizza.) Sprinkle with 1 cup of mini chocolate chips and 1 cup crushed graham crackers(about 6 squares). Bake for 15 to 20. Add one cup mini marshmallows and bake 5 more minutes.

You can add more of the marshmallows. Or the graham crackers. Or the chocolate chips. Yeah, more chocolate is always good

. . .

what was I saying?

Happy Cooking!

Hard Candy

My computer decided to continue working! You know, minus all personal files I had saved on it and all . . . Anyway, continuing on!

This candy has to be pretty good, because when I asked my little sister what she wanted for Christmas she requested more of this candy. I'll let you make it and see for yourself! Now, today's candy uses concentrated oil flavoring. (Or whatever you call it. I use LorAnn brand flavoring.) There are recipes that just use extracts (vanilla, orange, ect.), but that's not what we're going to be using today. 

The Details:

2 cups sugar

2/3 cup light corn syrup

3/4 cup water

1 dram (1 teaspoon) flavoring

1/2 teaspoon liquid  food coloring

powdered sugar

Combine sugar, corn syrup, and water in sauce pan. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring. When syrup reaches 260 degrees, add color. Do not stir; boiling action will incorporate color. Remove from heat at 300 degrees. When boiling action stops, stir in flavoring. Pour into lightly oiled candy molds or greased cookie sheet and score with knife to form bite-sized pieces. When cool, break into pieces and dust with powdered sugar to prevent sticking. Store in airtight container.

These pieces were made with simple rectangle shaped hard candy molds. If you are going to be making this quite often, I would suggest getting some molds. Its easier, and turns out better, than just pouring it on a cooking sheet. You can also get lollipop molds as well. It all tastes the same though, so don't use the excuse of not having molds to not make this candy!

If you do decide to buy some molds, make sure they are HARD CANDY molds, not just chocolate or soap molds. The hard candy molds are designed to handle the higher temperature of the syrup. They are white plastic whereas the chocolate molds are usually clear.

The flavoring comes in 1 dram bottles, usually two to the package, and comes in any variety of flavors. If you don't have the flavoring, you can use an extract, but you will have to use more.

Also, in order to get the color as I got in this batch, I used LorAnn liquid food coloring. I don't think you'd get the same intensity of color using coloring that comes in those little 4 packs at the grocery store.

Happy Cooking!

We interrupt this broadcast . . .

Due to technical difficulties (My computer decided to go on strike), today's post has been moved to tomorrow (Assuming my computer decides to start working at some point today).  Until then, why don't you go on over and like our Facebook page!

Buttermilk Waffles

I love these. I use no other waffle recipe anymore. As you can see, I also love them drenched in butter and syrup. Don't judge me!

The Details:

2 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

3 Tablespoons sugar

3 eggs

1/4 cup butter

2 cups buttermilk, room temperature

Combine flour, baking soda, baking powder, salt, and sugar. Beat eggs and butter in separate bowl. Slowly whisk in buttermilk. Add wet ingredients to dry ingredients and stir until combined. Let rest for 5 minutes. Cook according to waffle iron's directions.

Do not over mix the batter. It is supposed to be lumpy. I have discovered that an ice cream scoop works great to put the batter on the iron. For my waffle iron, it takes two scoops.

If you're not going to be eating the waffles right away, (You know, like if you have to wait for the rest of the waffles to cook because you need to feed the rest of the family at the same time. Or you could just claim Cook's Right and eat the first of come off the iron while they're still hot enough to scorch your fingers and leave everyone else to fend for themselves. Or you know, whatever.) you can place them in a oven preheated to 200 degrees. I place a piece of foil over them to keep them crispy.

If you don't eat all the waffles in one sitting, you can place them in the freezer in freezer zip bags. Just pop them in the toaster for a quick treat. I like to grab some when I'm in a hurry in the morning. (Which is basically always.) The batter will also keep in the refrigerator overnight.

The only thing that makes these taste better is a side of bacon.

Happy Cooking!

Marinated Beef Short Ribs

Ok, so the pictures didn't turn out that good, but it tasted a lot better than it looks! Beef in a simple marinade bake in the oven.

The Details:

1/4 cup vinegar

1/4 cup barbecue sauce

1 cup water

3 Tablespoons brown sugar

1/1 teaspoon garlic

salt and pepper to taste

Combine all ingredients. Place 4 to 6 beef short ribs in pan. Pour marinade over meat and cover. Refrigerate for 30 minutes to overnight, turning meat over at least once. Bake in marinade at 350 degrees until desired temperature is reached, 30 to 45 minutes.

This piece was cooked to medium, 145 degrees. If you don't have enough time to let it sit in the marinade for too long, go ahead and pop in the the oven right away. It still tastes good that way too.

Happy Cooking!

Baked Parmesan Chicken

Baked chicken with a Parmesan cheese breading.

The Details:

4 to 6 boneless skinless chicken breasts

1/2 cup bread crumbs

1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 egg
milk

Combine bread crumbs, cheese, and seasoning. Beat egg and add a splash of milk. Dip chicken breasts in egg, and then in bread crumb mixture in coat. Place chicken in 13x9 inch pan and bake at 350 degrees for 35 to 45 minutes until chicken is done.

I cut my chicken breasts in half before coating them because I had extra people over and wanted to be able to give some to everyone. I personally don't like the Italian seasoning, and will probably just use some garlic and parsley next time, but everyone else loved it. Of course, they also said it reminded them of sausage, so go figure. 

Happy Cooking!

Baked Potato Wedges

Tired of those same old frozen fries? Looking for something new and fresh? Try these delicious, oven baked, tender, well seasoned, juicy . . . wait, can potatoes really get juicy? Anyway, these things are pretty good. And easy to make! And 

The Details:

4 baking potatoes

1 Tablespoon olive oil

1/4 teaspoon garlic

1/4 seasoned salt

1/4 teaspoon parsley

Slice each potatoes into 8 wedges. Place in plastic bag. Add remaining ingredients and shake well to coat potatoes. Line a large cookie sheet with foil and spray with non-stick spray. Arrange potatoes in single layer on pan. Bake at 425 degrees for 15 to 20 minutes. Turn potatoes. Bake another 15 to 20 minutes.

See? Nice and simple and mouth-wateringly tasty. And it easy to vary the seasonings to fit your meal or tastes! 

Happy Cooking!

Fried Chicken Tenders

Ok, these are very similar to the chicken tenders I made here, but with some differences. I deep fried them instead on pay-frying, and used straight flour instead of bread crumbs.

The Details:

6 to 8 chicken tenders

2 eggs

milk

1 cup flour

salt and pepper to taste

Heat deep fryer to 350 degrees. Beat eggs in bowl. Whisk in a splash or two of milk. Place four and salt and pepper in plastic bag. Coat chicken in flour, dunk in egg, and then coat in flour again. Fry in hot oil until chicken reaches 180 degrees, approximately 7 to 8 minutes. Drain on paper towels.

The deep fryer really does make a lot of difference here. It just makes it so much more crispy and juicy.

Happy Cooking!

Due to the death of my father, there will be no posts this week.

Posts should resume next week.

Thank you.

Fried Cinnamon Sugar and Powdered Sugar Tortillas

These are quick, easy, and oh so delicious. I haven't worked up to making my own tortillas yet, but I'm sure they would work great for this. And you can make as many or as few as you want.

The Details:

Heat a half inch of vegetable oil in a large skillet over medium heat. Place powder sugar in small bowl or plastic bag. Mix together one cup of granular sugar and 1 tablespoon ground cinnamon and place in separate bowl or plastic bag. Cut tortillas in to strips or triangles. Drop into hot oil. When tortilla starts to bubble up and bottom side is lightly browned (5 to 10 seconds), flip over and fry other side the same about the same amount of time. Remove and drain on paper towels. Place in either powdered sugar or cinnamon and sugar and coat evenly. Tap lightly to shake off excess sugar. Serve.

Or course you don't have to do both the cinnamon and sugar, and the powdered sugar. You can pick just one. I prefer the cinnamon but I like to give a variety when I'm having others over.

Happy Cooking!

Fudge

Who wouldn't love to sink their teeth into one of these succulent, chocolaty, morsels? And if there is someone who wouldn't, don't speak to me. I'm not talking about those who are trying to eat healthier or whatnot, just those who just don't like chocolate. *collective gasp* I know. I refuse to believe that any such person exists too.

The Details.

3 cups sugar

3/4 cup butter

1 (5oz) can evaporated milk

3 cups semi-sweet chocolate chips

1 1/2 cup (or 1 (7oz) jar) marshmallow cream

1 cup pecans

1 teaspoon vanilla

Grease 13" x 9" pan, or line with foil so the foil sticks over edge. Place sugar, butter, and evaporated milk in large sauce pan over medium heat heat. Bring to roiling boil, stirring constantly. Boil for 4 minutes, or to a temperature of 237 degrees on a candy thermometer. Remove from heat and add chocolate and marshmallow cream, stirring until completely melted. Stir in pecans and vanilla, mixing well. Poor into prepared pan, spreading to form an even layer. Let sit at room temperature until completely cooled, about 4 hours. Cut into 1 inch squares and store in sealed container at room temperature.

You can substitute 12 squares (1 1/2 packages) of chopped semi-sweet chocolate for the chocolate chips. You can also use your own choice of nuts, such as walnuts, instead of pecans. While I prefer thinner fudge, hence my use of a 13" x 9" pan, you can also use a square 9" pan with the recipe as well. I like to double the batch, using a 12 oz can of evaporated milk and a 13 oz jar of marshmallow cream, and just doubling the rest of the ingredients.

Happy Cooking!