Friday, March 14, 2014

Irish Stew

I make Irish Stew every year. Earlier this year, I bought a new cookbook called, "The Complete Irish Pub Cookbook". So, I decided to try their recipe this year, and I liked it.  If possible, make the stew a day ahead of time. The extra time allows the flavors to meld together for a rich, deep taste. As in most years, I used beef in place of the lamb. I hope you enjoy it!

Irish Stew

Thursday, March 13, 2014

Choclava Pillows

What are Choclava Pillows? Well, they are pastries made with puff pastry sheets and filled with a mix of nuts, specifically: walnuts, peanuts, pecans, almonds, pistachios, and hazelnuts. I used Planters NUT-rition Mix. Then add in some semi sweet chocolate and honey. Don't forget to dust them with powdered sugar and drizzle with chocolate glaze! That's a Choclava Pillow and they are my dessert for this months Lady Behind The Curtain Dessert Challenge. Our ingredients this month are walnuts and honey! Yum!! I hope you enjoy these Choclava pillows as much as I enjoyed making them!

Choclava Pillows

Tuesday, March 11, 2014

Magically Delicious Leprechaun Sticks!

These St. Patrick's Day Leprechaun Sticks are tasty and maybe a bit magical. How about magically delicious? Yeah, that sounds like it might have been used before. Leprechaun Sticks are cookies, in stick form with frosting and sprinkles. Their magical powers have not been formally documented, but they do disappear quickly and they are delicious!

Leprechaun Sticks

Friday, February 28, 2014

Southwest 'Po Boy

What's a Southwest 'Po Boy, you ask? Well, it is a sandwich created to satisfy all my cravings for a 'Po Boy. I keep seeing them advertised, and they look amazing! You see, I am a shrimp lover, but only cold shrimp, so a fried shrimp sandwich is not for me. Therefore, I came up with my Southwest 'Po Boy sandwich. It is stuffed full of pan fried chicken, deep fried onion straws, chipotle sauce, avocados, and sour cream, and a little more.I used a wheat hoagie roll that is definitely not 'Po Boy, but it tastes good!
Southwest 'Po Boy 

Wednesday, February 26, 2014

Refrigerator Soup

If you like soup, you will love this refrigerator soup! Why? Because it is a wonderful, tasty, aromatic treat for your senses, and it cleans out your fridge at the same time! What could be better?!

 Here is how it's done~ Go through your refrigerator and take out the left overs from your meals for the last few days. I found the following:

Monday, February 24, 2014

Mardi Gras Thumbprint Cookies!

 Mardi Gras is coming up on Tuesday, March 4, and since I love a party, and I assume you do too, I made some Mardi Gras Thumbprint Cookies to celebrate!!         
 Let the fun begin!!!

Mardi Gras Thumbprint Cookies

Friday, February 21, 2014

Canon Rebel or IPad Mini Giveaway!!!!

Join me, and some blogger friends, as we say "Happy, Happy Birthday" to Aubrey from Real Housemoms! Not only is Aubrey celebrating her birthday, but she is also celebrating reaching 200,000 facebook followers! Isn't that incredible! It is definitely something to "rah, rah, rah" about!!! So a mega celebration deserves a mega giveaway! Enter today and you could win one of the two fabulous prizes listed above. Good Luck!!

Thursday, February 20, 2014

French Toast Egg Rolls

Today I am participating in the Improv Cooking Challenge, and this month our two essential ingredients are bread and butter. Oh, my goodness! I really went round and round with this one. I had several ideas, but nothing really clicked and said "that's the one"! Until 2 days ago! Yeah, I love last minute stuff. Not at all!! So I came up with these french toast egg rolls. They are good! I wish I was still catering, because these would be perfect. The egg rolls kept the french toast interior hot and moist, so they are perfect for large gatherings, and they would be great for Sunday morning family brunch! I made these a rather basic french toast, but I think you could make them really shine by using pecans or a dried fruit in the egg mix or maybe a chocolate sauce over the top. You might be able to fit a few pieces of scrambled egg in there also!
French Toast Egg Rolls

Wednesday, February 19, 2014

Oreo Rice Krispie Balls

I picked up a bag of Marshmallow Crispy Oreos the other day. I was intrigued as to what to do with them. They sat on the kitchen counter for a while so I could look at them as I was thinking about the best way to use them (other than sitting down and eating the entire package!). That is how I usually do things. So I decided to make these Rice Krispie Balls on a stick, but with a little twist. The inside ball is pure rice krispie, but the outside is covered with a mixture of marshmallow flavored candy melts and the inside cream of the oreos. The crumble on the top is the outside of the oreo, but crushed. The result is a rice krispie palooza!
Oreo Rice Krispie Balls

Pan Spray
7 ounce jar Marshmallow Cream
3 tablespoons Butter
6 cups Rice Krispie Cereal
10 ounce bag Mini Marshmallows
1 package of Oreo Marshmallow Crispy Cookies
1 package of Marshmallow flavored Candy Melts
Cookie/Candy Sticks
 These are the cookies, if you haven't seen them yet.
Separate the tops and bottoms from the cream of the cookies.
Crush the cookie tops and bottoms in your food processor. 
If you don't have one available to you, place the cookies
in a zip lock bag, and crush them by rolling 
over them with a rolling pin.
Whenever I make these I spray vegetable spray on
the utensils I will be using. This helps with clean up.
I started with the basic rice krispie recipe, except I used 
a jar of marshmallow creme in place of the marshmallows.
I have been told that the marshmallow creme made the treats
moister and softer. Melt the butter in a large pot on medium low. 
Add the marshmallow creme, stirring until it is smooth.
Take your pan off the heat.
 Add your rice krispies. At this point, the marshmallow cream 
was not enough to even cover the cereal, so I melted butter and a 
bag of mini marshmallows in another pan, and then
poured the melted marshmallows into the pot and mixed.
It covered beautifully.
Make small balls of cereal and place a stick in each one.

Using a double boiler, place the marshmallow flavored
 candy melts on the stove on low. Add the creme filling 
that you removed from the cookies. Mix together.
I found that the candy melts got slightly thick when 
mixed with the filling. I put a few drops of vegetable oil
into the mix and it thinned up a little. To coat the
balls, use a small spreading knife and cover the balls
with the melted mix. It goes quickly.
Don't allow your coating to get too hot. If it does, it will 
go on fine, but it will begin too heat up the rice krispie ball,
and it will start to break apart, melting the marshmallow in the ball.
As each ball is covered, sprinkle the crushed
cookie over the ball.
You have to have somewhere to go with the pops
so they can set up. They can be frozen or refrigerated.
This is what I rigged up in my fridge. This is 2 cooling racks
on top of a baking pan. It worked great. 
I also tried freezing some. That also worked.
These were a big hit. The inside of the marshmallow balls 
were moist and easy to eat. The outside with the 
cream filling mixed with the candy melts and topped with 
the crushed cookie added a great flavor. 

Thanks for joining me today!! 

Here are some other Rice Krispie recipes you might enjoy:

Rice Krispie Cake Batter Pops

The Freshman Cook is partying at these fun venues:
See Ya in the Gumbo