Saturday, November 19, 2011

KFC Watch Out!~It's TFC Mashed Potato Bowl!

This weeks entree was stolen! That's right! I might as well admit it!! I stole it right in front of everyone. And~I liked loved it! It's delicious!           The Freshman Cook Mashed Potato Bowl! Get it here!!
TFC Mashed Potato Bowl
Idaho Potatoes
1 teaspoon.Butter
2 Boneless, Skinless Chicken Breasts
1 cup Milk
1-2 tablespoon Milk
20 Saltines
1 teaspoon Garlic Powder
1/4 teaspoon Paprika
1/2 teaspoon Dried Basil Leaves
1 cup Corn Niblets
2 pieces Bacon
3 Cheese~shredded
1 cup Flour
Jar of Chicken Gravy
1-2 Eggs
Peel and cube your potatoes. 
 Put your potatoes in a pot, cover with cold water,
put on the stove, and bring to a boil.
While your potatoes are cooking, put the 20 saltines in 
a zip lock bag, zip it, and then crush the saltines with a rolling pin.
Add your garlic powder to the bag of saltines,
then the basil leaves, and ...
the paprika. Mix it all up by shaking the bag.
Put the bacon on to fry.
Cut your chicken breast into strips.
Read this post about how to make the chicken. 
I made the chicken into fingers, and I made some extra
to snack on tomorrow. You won't be sorry you did!
Heat the corn in a fry pan with a little water.
You could use butter if you would like.
Heat the gravy up in a small pan.
Drain your potatoes. Put them in a mixer bowl.
Make your potatoes mashed by adding a little milk 
and 1 teaspoon butter.
Chop your cooked bacon.
Chop the fingers into bite size pieces.
You want everything in the bowl to be able
to be eaten by a fork. No knife.
Start making your bowl!
Add mashed potatoes to the bottom.
Add gravy,
and sprinkle with bacon!


Thanks for stopping by and visiting with 
The Freshman Cook!
I love that you are here!

We are partying here:
Foodie Friends Friday 

Cowboy Pockets

This is another appetizer I am trying  in my quest for all new appetizers for some holiday parties I will be hosting. I think it's a winner! I love the taste of the warm wonton with the burst of flavor from the BBQ sauce and the queso fresco. I originally thought these would be tasty served with some guacamole and some pico de gallo, but as I got into the tasting portion of this experiment, sour cream came up the winner as the perfect dipping sauce! The pico de gallo was too chunky and kept falling off of the wonton, but I loved the taste, (maybe a salsa would work) and my avocado, bought 3 days before I was making this recipe was still far from ripe and not usable! I still think the guacamole would be great! What do you think?
Cowboy Pockets
1 package Wontons
1 Egg 
1/4 cup cooked, shredded Pork
1/4 cup Queso Fresco
1/4 cup BBQ Sauce
1/4 cup Cowboy Beans
1/4 cup cooked Corn Niblets
2 Roma Tomatoes
1/4 cup chopped Onion
Fresh Cilantro
1/4 teaspoon Garlic Powder
1 Jalapeno Pepper
This recipe assumes that you have made a recipe of the 
Cowboy Beans. If you haven't you can follow the link to the 
recipe, or use canned beans, if you like. 
This recipe also assumes that you have cooked a
pork loin for this recipe! You can follow the link to a 
pork loin we cooked for Halloween if you would like.
Lets chop our jalapeno pepper for our salsa first.
Cut both ends off of the pepper. 
Wash the seeds and the membrane from the pepper
in cold water and discard.
Remember not to inhale as you are removing the seeds. 
Split the pepper in half.
Cut each half in half.
Finely chop into tiny pieces.
Chop the tomatoes and onion into small pieces.
We did this chopping when we made 
salsa at Halloween.
Mix the tomatoes, onion and jalapeno
in a bowl.
Add some chopped cilantro. I used 5 leaves,
tore them from the stem, rolled them up.
and chopped them. Add 1/4 teaspoon garlic powder.
Mix everything well.
Refrigerate until needed.
Start vegetable oil heating in a pan.
While it is heating, start building the wonton.
Set it at a diagonal. 
Place a couple bits of pork on the bottom.
Add some corn niblets.
Add some BBQ sauce. 
Add just a little of everything because the wonton is really small!
Keep building by adding a little bean,
and some queso fresco.
Use the egg to make an egg wash. Crack the egg into 
a small bowl, add 1/2 tablespoon water and mix.
Using a pastry brush, (your finger will work also!)
brush around the perimeter of the wonton. This will
help it stick together.
 Fold the edges of the wonton together, forming a triangle.
Place in frying pan and cook until golden brown, 
turning to make sure both sides get brown.
Drain on a paper towel.
Serve with the homemade pico de gallo, or.....
sour cream!


Thanks for stopping by The Freshman Cook today!!

Thursday, November 17, 2011

Improv Challenge~Pumpkin Chocolate Chip Cookies with Cream Cheese Frosting

Wow, that is a big title for such a little cookie! This month the Improv Challenge ingredients are pumpkin and cream cheese. Two great ingredients. As soon I  heard the what they were, I knew what I would make. These cookies have a lot of ingredients, but they are pretty quick to make and oh, so good! Enjoy!
Pumpkin Chocolate Chip Cookies w/ Cream Cheese Frosting
1 cup Sugar
2 sticks Butter
2 tablespoons Maple Syrup
2 Eggs
1 cup canned Pumpkin
1 1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Allspice
1/4 teaspoon Ground Nutmeg
pinch Ground Cloves
2 1/2 cups Flour
2 teaspoons Baking Powder
1 cup Milk Chocolate Chips
2-8 ounce Packages Cream Cheese
1 cup Powdered Sugar
1/4 cup Milk
1 tablespoon Vanilla Bean Paste
zest of 1/2 Lemon

Preheat oven to 350 degrees.
Cream together the sugar and the butter until fluffy.
Add the maple syrup and the eggs. Mix to incorporate.
Add the pumpkin and mix in.
In a separate bowl, whisk together the flour,
baking powder, cinnamon, allspice,
nutmeg, and cloves.
Whisk until totally mixed.
Add the dry ingredients to the bowl of pumpkin. 
Mix well.
Fold in milk chocolate chips.

With dough in a small scoop, place cookies on 
baking sheet. Bake for 12 minutes.
Place on your wire rack until completely cool.
 So pretty!
Let's make the frosting!
Place the cream cheese in your mixer bowl.
Mix until light and fluffy.
 Slowly mix in the powdered sugar.
You don't want it to fly all over you because you are
mixing it too fast.
Add the milk.
Add the vanilla bean paste. You can use
vanilla extract if you would like. I prefer
the paste for frostings because the 
flavor is much deeper.
Fold in the lemon zest.
This looked a little thin to me, so I added another 1/4 cup 
of powdered sugar. Then it was fine!
These would be a great addition to your
Thanksgiving Dessert table!

Thank you so much to Kristen from  Frugal Antics of a Harried Homemaker
for taking over The Improve Challenge!
It is so much fun!

Wednesday, November 16, 2011

What We Are Cooking!

Here's what we are cooking at The Freshman Cook this week:
Cowboy Pockets served with Pico de Gallo and Guacamole
1 pack Wonton Wrappers
Small bag of Frozen Corn
1/4 pound of shredded Pork
Cowboy Beans
1/2 pound Queso Fresco
 8 ounces BBQ Sauce
To Make Cowboy Beans:
 1 bag Pinto Beans
8 slices Bacon
1 Jalapeno Pepper
1 Onion
2 cloves Garlic
Vegetable Oil
Ground Cumin
Fresh Cilantro for garnish
2-3 Roma Tomatoes
1 Serrano Chili
Garlic Powder
Sour Cream

TFC Mashed Potato Bowl
1 1/2 -2 Potatoes per person
Frozen Corn
1/2 Chicken Breast per person
1 Egg
 Garlic Powder
 Dried Basil Leaves
Salt and Pepper
Saltine Crackers
Gravy Mix
Shredded 3 Cheese

Sour Cream Apple Pie
1 cup Sour Cream
Vanilla Extract
1 Egg
2 cups Granny Smith Apples
Brown Sugar
1 1/2 cup Butter
  Baking Soda
1/2 cup Sour Cream
Vanilla Ice Cream
See you later!
Thanks for stopping by!

Tuesday, November 15, 2011

Pumpkin and Cranberry Bread Pudding

I love Bread Pudding. It's such a comfort food. The first time I discovered the love of my dessert life,  I was 22 years old and I had just moved to Las Vegas. My soon to be husband and I went to eat at the Golden Nugget Buffet. I remember that at the end of a long line of desserts, sat this huge, gorgeous, barrel looking, copper chafing dish. I was so curious as to what in the world could be so incredible that it would warrant this special station at the buffet. So, I went to look.  What I found ruined me forever for all other desserts, and helped me gain 10 pounds! In this beautiful dish sat the most incredibly, delicious, gorgeous bread pudding ever. I couldn't get enough of it. Filled with moist, cream soaked bread; rich, eggs; plump golden raisins and the spicy, sweet aroma of cinnamon I was in heaven! I had to know how to make this. And so began my quest. I tried every bread pudding recipe I could get my hands on. There are a lot of them out there. I have yet to discover one as good as the bread pudding I had so many years ago. But, I keep trying. I heard that the recipe went away when the hotel was sold back in 2000. The rumor was that the old recipe belonged to the owners mother, and it was not sold with the hotel. I have seen some Golden Nugget Bread Pudding recipes floating around blog world, so I am going to have to get to work investigating and verifying their authenticity. It's the least I can do!!
     Meanwhile, I HAD to make this Pumpkin and Cranberry Bread Pudding. It's perfect for this time of year, and it is so good. Try it!
Pumpkin and Cranberry Bread Pudding
4 large eggs
1 cup packed Light Brown Sugar
3 tablespoons Light Brown Sugar
1 cup Milk
1 cup Heavy Whipping Cream
15 ounces Solid Pack Pumpkin
2 3/4 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
3/4 teaspoon Ground Allspice
5 1/2 cups Crusty Italian Bread
1 1/2 cups Dried Cranberries
Ice Cream
Preheat your oven to 325 degrees. Spray a 7" X 11" pan.
Put your 4 eggs in a bowl, and ....
whisk until they are frothy and smooth.
Add the brown sugar and....
 whisk together until the sugar dissolves.
Whisk in the milk, cream, and pumpkin.
Whisk in the cinnamon, ginger, and allspice.
Blend all together.
Start cutting your bread and...
Cut into 1/3" cubes.
I didn't remove the crust, but you could if you would like.
Pour the cubed bread into your pan.
Pour your mix into the pan on top of the bread.
Add the cranberries.
Mix completely.
If the bread wants to pop out of the mix and
float to the top, just push it down with a
spatula. It will stay under the mix as it becomes saturated.
I used gloved hands to make sure the bread
is thoroughly soaked, and everything is mixed well.
Bake for 25 minutes.
Pull from oven for a minute and
sprinkle the 3 tablespoons of light brown sugar on the top.
Pop back into the oven and
cook for an additional 20-25 minutes.
Cool on a wire rack for 15 minutes.
Serve plain, or with whipped cream or how about...
topped with ice cream!
It's delicious any way you serve it.

Thanks for joining me today at The Freshman Cook.
and reading my stories!
See you tomorrow!