Energy Balls-- so good! 1 cup (dry) oatmeal 1 cup toasted coconut flakes 1/2 cup chocolate chips 1/2 cup peanut butter 1/2 cup ground flax seed 1/3 cup honey 1 tsp. vanilla Yummy and my kids liked 'em 100 calories each if you make 30.
Tuesday, February 12, 2013
Wednesday, December 12, 2012
Herb Crusted Pork
Herb Crusted Pork
from James Ellsworth
1 lb. red potatoes
1 lb. sweet potatoes
2 T. horseradish
1/2 t. salt
1/2 t. pepper
1/4 C. melted butter
1/2 C. breadcrumbs
1/3 C. fresh basil
3 T. olive oil
1/2 T pepper
1 t. salt
3 T. thyme
1 1/2 lb. pork tenderloin.
Peel and slice sweet potatoes. Leave skin on red potatoes. Place them in large bowl with butter and next 3 ingredients. Toss gently. Place red potatoes on lightly greased pan. Bake at 425 for 20 minutes then remove. Stir together bread crumbs and next 5 ingredients. Moisten pork with water and press crumb mixture onto pork. Place on center of pan with potatoes sides. Bake for 45 minutes. Tent with foil after first 25 minutes.
from James Ellsworth
1 lb. red potatoes
1 lb. sweet potatoes
2 T. horseradish
1/2 t. salt
1/2 t. pepper
1/4 C. melted butter
1/2 C. breadcrumbs
1/3 C. fresh basil
3 T. olive oil
1/2 T pepper
1 t. salt
3 T. thyme
1 1/2 lb. pork tenderloin.
Peel and slice sweet potatoes. Leave skin on red potatoes. Place them in large bowl with butter and next 3 ingredients. Toss gently. Place red potatoes on lightly greased pan. Bake at 425 for 20 minutes then remove. Stir together bread crumbs and next 5 ingredients. Moisten pork with water and press crumb mixture onto pork. Place on center of pan with potatoes sides. Bake for 45 minutes. Tent with foil after first 25 minutes.
Peppermint Bark Popcorn
Peppermint Bark Popcorn
Recipe by Our Best Bites
Recipe by Our Best Bites
Ingredients
16 C popped popcorn* (fresh, or about 2 bags microwave popcorn)
1 lb almond bark
1 6 ounce box candy canes, crushed (about 1 generous cups, Bob’s brand are best!)
1/4 teaspoon peppermint oil or 2 teaspoons peppermint extract**
3/4 cup semi-sweet or dark chocolate chips
16 C popped popcorn* (fresh, or about 2 bags microwave popcorn)
1 lb almond bark
1 6 ounce box candy canes, crushed (about 1 generous cups, Bob’s brand are best!)
1/4 teaspoon peppermint oil or 2 teaspoons peppermint extract**
3/4 cup semi-sweet or dark chocolate chips
*if you’re using microwave popcorn, try to find an unbuttered or “natural” kind because this looks much prettier if the popcorn isn’t bright yellow! Lightly salted is fine, I actually like a little salt in there, but avoid heavy buttered.
** If you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark. If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn. Once distributed it will be just fine.
Instructions
Place popcorn in a very large mixing bowl.
Place popcorn in a very large mixing bowl.
Melt almond bark according to package instructions. When completely melted, add extract or peppermint oil. If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
Pour melted almond bark mixture over popcorn and pour crushed candy canes on top. Stir to evenly coat. Pour popcorn out onto waxed paper, parchment, or foil and spread out.
Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth. Drizzle over popcorn mixture. Let mixture dry completely until chocolate and almond bark are hardened. You may place in the fridge to speed process along.
When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth :)
Chocolate Mint Bundt Cake
Chocolate Mint Bundt Cake
Filling
6 oz. cream cheese, softened
1/4 C. granulated sugar
1 egg
1/8 t. peppermint extract
3 drops green food color
Cake
1 box devils food cake mix (and ingredients as needed per cake package)
Chocolate and Mint Glaze
Chocolate: 2 T. semisweet chocolate chips, 1 ts. shortening
Mint: 1 C. powdered sugar, 1/4 t. peppermint extract, 2 drops green food color, 1 T. corn syrup, 3-4 t. water
1. heat oven to 325. Grease and flour 12 cup fluted tube cake pan (bundt pan) or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in sugar, egg, peppermint extract and food coloring until smooth; set aside.
2. Heat oven to 375. Make cake mix as per instructions on the package. Pour into pan. Spoon cream cheese filling over batter pulling to outer edge.
3. Bake 42-48 minutes until toothpick inserted comes out clean. Cool in pan for 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
4. In 1 quart saucepan heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze mix pwd. sugar, mint extract, food color, corn syrup and enough water to make a thick glaze that be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2 inch wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store in refrigerator.
Filling
6 oz. cream cheese, softened
1/4 C. granulated sugar
1 egg
1/8 t. peppermint extract
3 drops green food color
Cake
1 box devils food cake mix (and ingredients as needed per cake package)
Chocolate and Mint Glaze
Chocolate: 2 T. semisweet chocolate chips, 1 ts. shortening
Mint: 1 C. powdered sugar, 1/4 t. peppermint extract, 2 drops green food color, 1 T. corn syrup, 3-4 t. water
1. heat oven to 325. Grease and flour 12 cup fluted tube cake pan (bundt pan) or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in sugar, egg, peppermint extract and food coloring until smooth; set aside.
2. Heat oven to 375. Make cake mix as per instructions on the package. Pour into pan. Spoon cream cheese filling over batter pulling to outer edge.
3. Bake 42-48 minutes until toothpick inserted comes out clean. Cool in pan for 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
4. In 1 quart saucepan heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze mix pwd. sugar, mint extract, food color, corn syrup and enough water to make a thick glaze that be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2 inch wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store in refrigerator.
Creamy Au Gratin Potatoes
Creamy Au Gratin Potatoes
Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours
Servings: 4
INGREDIENTS:
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
From Allrecipes.com
Baked Potato Soup
Baked Potato Soup
3 T. butter
2-3 cloves garlic, minced
1/2 C. flour
14 oz. can chicken broth
4 medium baking potatoes baked*
2 C. grated cheddar cheese, divided
1 1/2 t. salt
1/2 t. pepper
1 1/2 C. sour cream, divided
1/2 C. shopped green onions, divided
8 slices bacon, cooked and crumbled, divided
*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and pop them in microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in oven pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.
Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half lengthwise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and slat and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C. sour cream, 1/4 C. green onions and 4 strips of crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top each serving with remaining sour cream, onions, cheese and bacon.
3 T. butter
2-3 cloves garlic, minced
1/2 C. flour
14 oz. can chicken broth
4 medium baking potatoes baked*
2 C. grated cheddar cheese, divided
1 1/2 t. salt
1/2 t. pepper
1 1/2 C. sour cream, divided
1/2 C. shopped green onions, divided
8 slices bacon, cooked and crumbled, divided
*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and pop them in microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in oven pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.
Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half lengthwise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and slat and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C. sour cream, 1/4 C. green onions and 4 strips of crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top each serving with remaining sour cream, onions, cheese and bacon.
Cafe Rio Cilantro Dressing
Cafe Rio Cilantro Dressing
1 1/3 C. sour cream
3/4 C. mayonnaise
1 bunch of cilantro
1 package ranch dressing mix
4 T. salsa verde
2 cloves garlic
1/8 t. Tabasco sauce
juice of one lime
Mix together in blender
1 1/3 C. sour cream
3/4 C. mayonnaise
1 bunch of cilantro
1 package ranch dressing mix
4 T. salsa verde
2 cloves garlic
1/8 t. Tabasco sauce
juice of one lime
Mix together in blender
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