Sunday, August 28, 2011

Weekend Survival Kits

I have been busy making treats for my son and his roommates and friends. I send them treats a lot of the time, but these were special;  for back to school. I made school cookies, rice krispie treats, chocolate dipped pretzels, and brownie balls.

It was such fun making these! I love to bake and especially for
such appreciative recipients!!

Saturday, August 27, 2011

Apple Pie Bundles

These Apple Pie Bundles are a great way to finish out our week. Rumor has it that fall is just around the corner, bringing with it all the wonderful fall food flavors and colors. I can't wait! But right now, I am sitting in the air conditioning, attempting to wait out the record high temperatures we are experiencing this week. Oh, please, make it go quick. I'm begging!

1/2 cup Sugar
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
4 cups Apples
1/4 teaspoon Cornstarch
 1/2 cup Water
1/2 teaspoon Lemon Juice
Place water in a pot.
Add sugar, cinnamon, nutmeg, lemon juice and cornstarch.
Bring to boil. Let boil for 2 minutes, stirring constantly.
Add apples and return to boil.
Reduce heat and simmer for 6-8 minutes.


Pie Crust
(adapted from Perfect Party Food)
(I apologize for no pictures. My camera died while I was
making this recipe, but I didn't know it. It kept taking pictures,
but even though I was using a card, and I checked to make sure the
pictures were there, it didn't keep them. As soon as I am done here,
I am off to get a new camera)

2 1/2 cups Flour
1 teaspoon Sugar
1/2 cup Vegetable Shortening
1/2 cup unsalted Butter~Cold
3-5 tablespoons Ice Water

Put the flour and sugar in the food processor and pulse a few times.
Add the Vegetable Shortening and pulse again to mix it up.
Add the butter cut into cubes, and pulse until the mix
starts to pin itself against the sides of the bowl. Scrape the sides.
Sprinkle with 3 tablespoons of water and pulse 4-5 times again
until the mix comes together. The mix should still be a little crumbly.
Wrap the dough in plastic and set in the fridge for at least 1 hour.


Flour your work surface and using a rolling pin, roll out the dough.
I used a 6" round plate to cut my discs. I cut around the plate
with a pizza wheel.

Then I set the discs on a piece of parchment paper on a baking sheet.
I piled apple pieces in the middle of the dough.
Then I pulled the dough up to the middle of the circle, and cinched
it together to form a bundle. If any of the crust broke open,
just squeeze it back together.

Bake at 350 degrees for 20-25 minutes.
Let bundles completely cool before moving them
off the baking sheet.

Caramel Sauce
1 1/2 cup Sugar
1/2 cup Water
1 cup Heavy Whipping Cream

In a heavy bottomed saucepan, combine the sugar and water
over low heat. Stir the sugar until dissolved. Turn the heat to high,
and let the mix cook until the mix becomes carmelized and amber in color.

Take the pan from the heat and add whipping cream, 2 tablespoons at a time.
Be careful, as mixture will bubble up. Continue adding the cream and mix
together thoroughly. Let cool, then refrigerate.


To Serve: Place the bundle on a plate.
Drizzle with the caramel sauce.
 Serve with ice cream, if so desired!

Enjoy!


Thank for joining me today!
















Rice Paper Spring Rolls

These rice paper spring rolls are best described as "pretty". The translucent paper gives them a fancy air, although they can be filled with just about anything you like, fancy or not. I had wanted to use shrimp for this recipe, but as sometimes happens, things changed. I used chicken, and they tasted great!
Rice Paper Spring Rolls
Rice Paper Spring Roll Wrappers
Rice Vinegar
Shredded Chicken
Asian Basil
Diced Onions
Saifun Clear Noodles
Baby Bok Choy
Beans
 Set a pot on the stove and fill with water. Boil the water.
Add the noodles, turn the water off,  and let 
them sit in the water for 20 minutes.
 Rinse peas.
Place warm water in a pie plate. Put rice paper in water.
Get paper completely wet. Don't make it too soft.
It should still be a little stiff when you take it out.
Immediately put the paper on a
clean kitchen towel to dry quickly by
blotting with the towel.
Build your wrap by adding noodles, peas,
baby bok choy, onion, 
chicken, and basil.
Roll the wraps like you do an egg roll. Lay the rolls 
on a paper towel and cover with plastic, and put in the fridge.
This can all be done the day before you want to serve these.
I served these with ranch dressing, but they
would taste great with a dip made with soy sauce.
Enjoy!

Thanks for joining me today!
 
Join me next time for our dessert of the week,
Apple Pie Bundles!







Thursday, August 25, 2011

Chicken Chipotle Wraps

I eat a lot of chicken. I think most people do. The beauty of this recipe is that you can substitute the chicken in the recipe for almost anything such as steak, pork, turkey or shrimp. If you are having a get together or party you could set out the ingredients buffet style and let everyone make their own. The reason: the chipotle in the recipe is in the sauce! It's so easy this way!
Chipotle Chicken Wrap
3 Chicken Breast
Avocado
Onion
Chipotle Pepper in Adobo Sauce
Tortillas
Ranch Dressing from Tuesday
Romaine Lettuce
Tomatoes
Put the can of chipotle peppers in the food processor,
then pulse until puree.
Make the ranch dressing from Tuesdays post, or use
purchased Ranch. Put 1/2 cup of Ranch in a bowl.
 Add 2 tablespoons of chipotle into the bowl. Mix well.
Start the chicken cooking in a frying pan.
Spray the pan with pan spray and sprinkle
chicken with garlic powder.
Cut onion slices.
When your chicken is done,
start pulling the chicken apart with forks. It is still hot.
Sprinkle the tortilla with cheddar cheese, and heat.
I microwaved them for 15 seconds.
Start building the wrap with Chipotle Ranch sauce
on top of the cheese, topped with lettuce, and chicken.
Continue building with onion, tomato, and avocado.
It's a wrap!
Enjoy!

Wednesday, August 24, 2011

Salad Bite Wraps

Our salad wrap for this week is a simple lettuce wrap full of onion, cucumber, carrot, celery, tomato, and ranch dressing. It's easy, different, and pretty when displayed in a cute little cup on a colorful plate. It's a different way to present your salad!
Salad Bite Wraps
1 cup Mayo
1/2 cup Sour Cream
1 teaspoon Garlic Powder
1 teaspoon Dill Weed
1/4 cup Buttermilk
1 tablespoon Dried Parsley
1 teaspoon Onion Powder
Romaine Lettuce
1 stalk Celery
1 Carrot
Grape Tomatoes
Onion
Cucumber
Whisk together the mayo and sour cream.
Add the garlic powder,
the dill weed,
the buttermilk and the dried parsley,
and the onion powder. 
Whisk together well.
For each wrap. cut two tomatoes in half.
Trim your onion, and cut a slice off of it. Cut the small ring
into fourths
Lay your lettuce leaf out flat and put a little
ranch in the middle. Add pieces of onion, 
2 slices of cucumber, cut in half, the tomatoes. Also add 
a stick of celery and carrot.
Fold the end of the lettuce in over the veggies,
then roll all together. Let the celery and carrot sticks
stick out the top. Hold together with a toothpick.
Serve in a small cup. Eat all rolled up, or open up 
onto a plate and eat.

Enjoy!

Thanks you for joining me today!
 
Please come back tomorrow when we will be
cooking our entree, 
Chipotle Chicken Wraps!