Thursday, November 21, 2013

Chocolate Velvet Cake With Coconut-Pecan Frosting

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2 cups sweetened flaked coconut

Preparation:

Stir together first 4 ingredients in a heavy 3-quart saucepan over medium heat; bring to a boil, and cook, stirring constantly, 12 minutes. Remove from heat; add remaining ingredients, and stir until frosting is cool and of spreading consistency.

Cake Preperation:

Preparation

Spoon batter evenly into 3 greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove layers from pans, and let cool completely on wire rack.Spread Coconut-Pecan Frosting between layers and on top and sides of cake.

Classic Old Fashioned Soda Fountain Banana Split

Classic Old Fashioned Soda Fountain Banana Split

1 banana, split lengthwise
1 scoop each of vanilla, chocolate and strawberry ice cream
Pineapple topping
Chocolate syrup
Strawberry topping
Whipped topping, like ReddiWip
Finely chopped nuts
Maraschino cherries, with the stem

Cut the banana in half, lengthwise. In an oblong dish or banana split boat, place the banana slices on the outside edges. Place a scoop of vanilla, chocolate and strawberry ice cream in between the banana slices. Top the vanilla ice cream with the pineapple topping; the chocolate ice cream with the chocolate syrup, and the strawberry ice cream with the strawberry topping. Squirt a dollop of whipped cream on top of each ice cream scoop, sprinkle nuts on top and place one cherry on the top of the center ice cream, or one cherry on each scoop!

Serve immediately. Makes 1 serving.

Chocolate And Coconut Pecan Custard Pie

Chocolate And Coconut Pecan Custard Pie:

Whip up five easy ingredients to create the filling that layers itself while it bakes! Simple pie recipe for Thanksgiving pr Christmas dessert or anytime of the year your looking for a simple and easy pie recipe.

prep time 15 min

total time 2 hr 15 min

ingredients 6

servings 8

Ingredients:

1 Pillsbury® refrigerated pie crust, softened as directed on box

1 can Pillsbury® Creamy Supreme® Coconut Pecan Frosting

1 can (14 oz) Eagle Brand® Sweetened Condensed Milk

3 eggs

1/2 cup semisweet chocolate chips

1/4 cup shredded sweetened coconut

Directions:

1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

2 In large bowl, beat frosting, sweetened condensed milk, eggs and 1/2 teaspoon salt with wire whisk until well blended. Stir in chocolate chips. Pour into crust-lined plate. Sprinkle with coconut.

3 Bake 50 to 60 minutes or until golden brown, top is puffed and center is almost set. Cover crust with foil during last half of baking, if necessary, to prevent excessive browning. Cool at least 1 hour. Serve warm or cooled.

Monday, November 18, 2013

Make A Week’s Worth Of Healthy Egg Breakfast Sandwiches in 15 Minutes:

I’m not a morning person no matter how much I try. I spend the first 45 minutes of each day in a zombie like cloud with my eyes in a semi squint position. I’m certainly not coherent enough to prepare a decent breakfast. Combine my 5x snooze button routine with my morning zombie march and you can pretty much throw breakfast time out the window completely.
Until now…

Make A Week’s Worth Of Healthy Egg Breakfast Sandwiches in 15 Minutes

I stumbled across this brilliant little idea on Amy’s Kitchen Creations where you can easily make these awesome egg breakfast sandwiches for an entire week in 15 minutes. Sort of like McDonald’s Egg Muffins. The eggs will be ready to go each morning. Just grab your english muffin or bread of choice and you’re good to go. So easy and quick. Perfect for large families too!

Directions

1. Spray your muffin pan with some non-stick cooking spray.
2. Throw in Spinach if desired (The spinach sticks right to the cooking spray… No floating!)
2. Crack one egg into each well.
3. Sprinkle the eggs with a little salt & pepper or whatever seasonings that you’d like.
4. Bake in the oven at 350 for about 15 minutes.
5. You could cook them for a bit less if you wanted a runny yolk.

Storage

Store your cooked eggs in a tupperware container in the refrigerator for about a week. Use your judgement though. If they look/smell bad, I wouldn’t eat them. If you can’t get to them in a week then freeze them. I haven’t tried this myself, but I heard it works just fine.

Reheat

1. Toast your English Muffin or bread of choice
2. Microwave your eggs for about 30-45 seconds (microwave times vary)
3. Enjoy a tasty breakfast in less than a minute (maybe longer depending on how long it takes for the muffin to toast

)
More Ideas And Options

Use Egg Beaters Egg Whites (low calorie/low fat option). One 16oz carton fills 10 out of 12 muffin cups
Add Ham slices
Add broken up cooked bacon to the top
Scrambled eggs work too!!
Add diced green pepper, onions, bacon bits, and shredded cheese (Just don’t fill the cups too full if you want it for a sandwich.)
Replace the spinach with tiny broccoli pieces
Sprinkle some cheddar cheese on top while still hot
Put a little cream cheese on your English muffin

Let me know if any of you guys try this and what you think!
- See more at: http://www.efficientlifeskills.com/make-a-weeks-worth-of-healthy-egg-breakfast-sandwiches-in-15-minutes/#sthash.95nPyaYs.dpuf

To take and read More CLICK HERE

NOT A BREAKFAST PERSON DON;T HAVE THE TIME TAKE AND CHECK THE FOLLOWING ARTICLE OUT BY CLICKING THE LINK ABOVE AND CHECK IT OUT TODAY

Make A Week’s Worth Of Healthy Egg Breakfast Sandwiches in 15 Minutes

Directions

Storage

Reheat

)
More Ideas And Options

Use Egg Beaters Egg Whites (low calorie/low fat option). One 16oz carton fills 10 out of 12 muffin cups
Add Ham slices
Add broken up cooked bacon to the top
Scrambled eggs work too!!
Add diced green pepper, onions, bacon bits, and shredded cheese (Just don’t fill the cups too full if you want it for a sandwich.)
Replace the spinach with tiny broccoli pieces
Sprinkle some cheddar cheese on top while still hot
Put a little cream cheese on your English muffin

Make A Week’s Worth Of Healthy Egg Breakfast Sandwiches in 15 Minutes

Directions

Storage

Reheat

)
More Ideas And Options

Use Egg Beaters Egg Whites (low calorie/low fat option). One 16oz carton fills 10 out of 12 muffin cups
Add Ham slices
Add broken up cooked bacon to the top
Scrambled eggs work too!!
Add diced green pepper, onions, bacon bits, and shredded cheese (Just don’t fill the cups too full if you want it for a sandwich.)
Replace the spinach with tiny broccoli pieces
Sprinkle some cheddar cheese on top while still hot
Put a little cream cheese on your English muffin

Sunday, November 17, 2013

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

A simple and even more delicious snack idea for the kids with this chocolate peanut butter cupcake recipe. This is a easy cupcake recipe the kids will ask you over and over to make and also a great way to take and get the kids in the kitchen to begin cooking.

Ingredients :

For the Chocolate Cupcakes

3/4 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream

1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
12 tablespoons softened unsalted butter,
cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract

For the Chocolate Coating

8 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons vegetable oil

Method :

Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.
In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.

In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.

Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.

While cupcakes are cooling, prepare the buttercream frosting. Combine sugar, egg whites, and salt in bowl of electric stand mixer.

Set bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.

Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.

On medium speed, add butter one piece at a time, until combined and creamy.
Whip in peanut butter and vanilla, and beat until smooth.

Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).
Pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.

Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.

Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.
Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.

Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.

Before serving, let cupcakes rest a few minutes so chocolate can set.
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Friday, November 8, 2013

Au Jus Gravy For Prime Rib:

Au Jus Gravy for Prime Rib

How to make Au Jus Gravy to accompany the Prime Rib in the previous video. This is a rich, silky flavorful gravy that is very low in fat.

Check Out the Prime Rib Recipe Here, Click Now:

Ingredients:

Pan drippings, drained of excess fat
1 tablespoon Worcestershire sauce
½ cup red wine
1 cup beef broth

Directioms:

Place the roasting pan (containing pan drippings) over stovetop burners on low to medium heat. Stir in Worcestershire sauce and wine. Stir and scrape bottom of roasting pan, dislodging the pan drippings and reducing the gravy a bit. Add beef broth. Continue to simmer over low to medium heat, stirring occasionally until gravy is reduced slightly. Serve drizzled over prime rib. (Note: Taste gravy before removing from heat. If the gravy is very salty, mix 2 tablespoon corn starch with 2 cups water and add to gravy, as much as needed for desired taste and consistency.) Enjoy

Read more: http://www.cooking-with-us.com/aujusgravy.php#ixzz2k5PFzZxt

Priime Rib

Prime Rib

This is a very easy method for preparing a prime rib roast that medium-rare/medium-well done in the center.

Also try the following Au Jus Gravy Recipe For Prime Rib, Click Here:

Ingredients:

5 pounds boneless ribeye roast
6 cloves garlic, thinly sliced
table salt to cover all of outside of roast
freshly ground black peppercorns to cover all of outside of roast

Directions:

Use a paring knife to make small slits about 3 inches apart all over the outside of the roast. Insert a thin garlic slice into each slit. Generously salt and pepper the outside of the roast, using table salt and freshly ground black peppercorns. Place the prepared roast on a rack in a roasting pan. Place in 350 degree (F) oven for about 2 hours, or until the center reads 135 degrees (F) for medium-rare/medium-well prime rib. Remove from oven and place on a cutting board. Tent with aluminum foil for 10 to 15 minutes. Remove foil and slice into serving pieces with a carving knife. Serve with au jus gravy, made from the pan drippings. (Au jus gravy will be the next video.) Enjoy!

Read more: http://www.cooking-with-us.com/primerib.php#ixzz2k5P1JVS5

Chicken Stroganoff

Chicken Stroganoff

On a dreary rainy day, chicken strogranoff is cozy, comforting and easy to make. It is creamy, soothing and warming. Makes a quick and simple supper or dinner recipe idea, come and try this simple kids supper or for the entire family.

Ingredients:

1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon kosher salt, more if needed
1/4 teaspoon freshly ground black pepper, more if needed
1 tablespoon extra-virgin olive oil
1/2 cup onion
1/4 cup Marsala
3/4 cup chicken stock or low-sodium stock
1 teaspoon Dijon mustard 1 tsp Worcestershire sauce
1/4 cup sour cream
Egg noodles

Directions:

Cut chicken into 1-inch chunks. Sprinkle with salt and pepper. Heat oil in large saucepan over medium heat until it’s shimmering, but not smoking.

Add onions and cook, stirring, until they’re a light golden color, about 3 minutes.

Turn heat to medium-high, add the chicken pieces, and cook, stirring, until golden on the outside and almost cooked through, about 5 minutes. Transfer the chicken and onions to a plate.

Deglaze the pan by turning the heat to high, pouring in the Marsala, and scraping up all the browned bits from the bottom of the pan with a wooden spoon. Boil until the liquid is reduced by half, about 1 minute. Add chicken stock, stir, boil until the liquid begins to look syrupy, about 2 minutes.

Reduce the heat and pour any juices that have accumulated on the plate underneath the chicken back into the pan. Add mustard and worcestershire and simmer for 3 minutes. Turn off the heat and whisk in sour cream, stirring until smooth. Turn heat to low, taste and salt/pepper more if necessary. Add the chicken and onions to the pan and gently heat over low heat until the stroganoff is warmed through; do not let boil.

Serve over noodles.

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Thursday, November 21, 2013