Tag Archives: recipes

And For Dessert: Oreo Truffles

Posted
Filed under Sweet Tooth

Final Course: And for dessert… I was inspired that Oreo Cookies and Chris shared the same birthday week.  It was easy to settle on these mini treats.  I made the Oreo Truffles early in the day and honestly it did not take long.  Oreo Truffles were a perfect way to end the birthday dinner.  Added bonus- we enjoyed truffles for several days.  I enjoyed my day in the kitchen preparing a birthday dinner for the man I would marry again.  Love you, Chris! -AF

Oreo Truffles

1 package of Oreos

1 package of cream cheese, softened

white and milk chocolate almond bark

Put all Oreos in a ziplock bag and crush into small pieces, almost powder.  Place Oreos and cream cheese in mixer.  Blend until the mixture is consistent throughout.  Roll the mixture into small balls.  Place Oreo balls on a plate covered with wax paper.  Put the Oreo balls in the freezer.

After at least two hours, the Oreo balls are ready to dip in chocolate.

Melt four or five squares of almond bark (your choice of white or milk chocolate) in a microwave safe container and stir with a fork, making sure all of the chocolate is melted.  Begin by taking out a few Oreo balls out at a time.  Dip the balls in the chocolate, making sure the surface is covered.  (I used a cake tester to dip the Oreo balls- work fast!)

Melt the opposite colored almond bark in the microwave.  Using a fork to drizzle the melted chocolate over the drying truffles that were dipped in first chocolate. 

Get creative.  Divide the Oreo balls in half.  Dip one half in milk chocolate and the other half in white chocolate.

I feel that the white chocolate Oreo Balls allow you to taste the true Oreo flavor.

Great "Pick-me-up" treat for teachers or friends!

 

Third Course: Linguine with Pesto Avocado Cream

Posted
Filed under Main Dish

I am not a fan of trying a new recipe out on an important occasion.  It makes me nervous.  I feel that my recipes should be tried and true.  But with basil, avocados, and garlic, how can you go wrong! The linguine was a success and will be repeated in the future. If you love pesto, this is your meal.  On to dessert! -AF

Linguine with Pesto Avocado Cream

1 pound linguine

1 bunch fresh basil, reserve some leaves for garnish

1/2 cup pine nuts

2 avocados, pitted and peeled

2 T lemon juice, freshly squeezed

3 cloves garlic

1/2 cup olive oil

Sea salt

Freshly ground black pepper

1 cup cherry tomatoes, halved

Bring a large pot of salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.

Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic and oil in a food processor. Process until smooth. Season with salt and pepper.

Toss pasta with pesto.  Divide pasta among serving plates and sprinkle cherry tomatoes over linguine.  To complete, garnish each serving with a basil leaf.

Second Course: The Fuller Beet Salad

Posted
Filed under Salads

Our second course to the birthday celebration was a salad that Chris always orders when we go out.  He loves beet salad.  This was my first attempt at beet salad but I thought I’m an educated girl, I can take this on.  And to be completely honest, I NAILED it!  I will admit it was easy with no thought required.  Chris was impressed and pleased with his second course.  Definitely a creation I will make again. Totally a winning situation when you can make a favorite creation at home! -AF 

The Fuller Beet Salad

4 medium beets,(red or golden) stems and root ends removed*

1/3 cup walnuts, chopped

1 T balsamic vinegar

Sea salt

Freshly ground black pepper

1 T sunflower seed oil

2 oz. goat cheese

Wrap each beet in foil.  Roast until soft, about 1 hour.  Cool slightly and remove foil.  Rub off skins.  Cut the beets into wedges.

While beets are roasting, in a small bowl, walnuts with vinegar and set aside.

Toss beets with walnut/vinegar mixture.  Season with salt and pepper.  Add sunflower seed oil and toss together.

Divide beets among 4 salad plates.  Crumble goat cheese on top.

*I used red beets this time.  Be careful with their stain.  I’m thinking golden is better for entertaining, etc.

Happy Birthday Meal: Starter: Caprese Skewers

Posted
Filed under Simple Beginnings

I LOVE birthdays!  It is a perfect time to celebrate and of course, cook.  Today it was time to celebrate Chris.  William and I whipped up a four course meal fit for our king.  After consulting various cookbooks and notes, our menu was filled with his favorites.  I will be sharing all four courses over the next few days.

Birthday Menu

Our first course started with Caprese Skewers.  These bite size appetizers made it easy to mingle and make casual talk about the day.  Chris loves the combination of tomato, basil, and mozzarella.  The drizzle of a balsamic vinaigrette completes the taste.

Caprese Skewers

1 T balsamic vinegar

1 T + 1 t extra virgin olive oil

1/4 t ground black pepper, divided

1/8 t kosher salt

12 small mozzarella balls

24 grape tomatoes

24 small to medium leaves of fresh basil

24 toothpicks

Cut the mozzarella balls in half. In a small bowl, toss mozzarella with the 1 t of olive oil and 1/8 t of the pepper. Set aside to allow the mozzarella to absorb the flavors.

In another small bowl create a vinaigrette by whisking together balsamic vinegar, remaining 1 T of olive oil, 1/8 t pepper, and kosher salt. This vinaigrette will be brushed on the skewers, once assembled.

Create skewers:

Slide 1 grape tomato onto a toothpick. Fold 1 basil leaf in half; pierce with toothpick and slide up to the tomato. Slide 1 mozzarella piece onto the toothpick.  Continue assembling skewers laying them on serving plate.
Once all skewers are assembled, brush them with the balsamic vinaigrette.

Cover until serving.

Chocolate Peanut Butter Bars

Posted
Filed under Sweet Tooth

Oh my goodness!  It’s clear that my house loves peanut butter and chocolate.  The combination of these two heavenly ingredients turn this dessert into a rich, decadent treat.  I will admit it was hard not to devour the complete pan while the boys were out.  Sorry! No one needs that visual!  Seriously, enjoy your delicious square of goodness and then do 100 push-ups (on your toes) or just say you did.  -AF

Chocolate Peanut Butter Bars

1 (18.25) package plain yellow cake mix

1/2 cup butter, melted

1 cup creamy peanut butter

2 eggs

1 (12 oz) package semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk

2 T butter, melted

2 t vanilla

Preheat oven to 325 degrees.  Combine cake mix, butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.  In a small pan, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla.  Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.   Bake for 20-25 minutes. Cool completely before cutting into bars.

Look at that pan of goodness

Taco Grilled Cheese

Posted
Filed under Grilled Cheese Flights

I have a couple of food obsessions.  A warm grilled cheese sandwich can change my day.  Lately I have been exploring tasty grilled cheese creations.  This is a new one that I would add to my grilled cheese flight.  Basically if a taco and a grilled cheese had a little foodie baby, it would be a Taco Grilled Cheese.  This lovely creation was a huge hit in this house.  William stated, “Mom, I need you to write down this recipe so that I can make it for my kids one day.”  Well, Buddy, you are 6 but here you go!  Love, Mommy

Taco Grilled Cheese

1 lb. ground beef
1 package taco seasoning mix
8 slices American cheese
2 cups shredded Mexican cheese blend
butter (for spreading)
8 slices wheat bread

In a medium skillet over medium high heat, brown ground beef. Drain off any excess liquid and stir in the package of taco seasoning and ¾ cup of water. Bring to a boil, reduce heat and simmer for 5 minutes.
Pre-heat a skillet to medium high heat. Spread butter over one side of a slice of bread. Place butter side down into the skillet. Top with 2 slices American cheese, taco meat, and shredded Mexican cheese blend. Butter an additional slice of bread on one side and place it butter side up on top of the sandwich.
Cook in the skillet until lightly browned on the bottom and flip over. Continue cooking until the other side has browned and the cheese has melted. Repeat with remaining sandwiches.
(Makes 4 Yummy Grilled Cheese Sandwiches)

Stuffed Bell Peppers

Posted
Filed under Main Dish

Let’s make it simple and healthy.  I grew up eating stuffed bell peppers at my Mom-Mom’s house.  She always used green bell peppers and cut off their tops to stuff.  This is a twist on her recipe that I know she would have loved.  Bonus for you: This make 6 bell peppers.  They are perfect for lunch or dinner the next day.  You’re welcome! – AF

Stuffed Bell Peppers

1 lb lean ground turkey meat

1 garlic clove, minced

1/4 onion, minced

1 T chopped fresh cilantro or parsley

1 t garlic powder

1 t cumin powder

salt to taste

3 large sweet red bell peppers, washed

1 cup fat free chicken broth

1/4 cup tomato sauce

1 1/2 cups rice, cooked

Olive oil spray

1/4 cup reduced fat shredded cheese

Preheat oven to 400 degrees. Spray a little olive oil spray in a medium size sauté pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Sauté about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Remove from oven, uncover, and top with shredded cheddar cheese.  Place in oven until cheese is melted.

Cauliflower Poppers

Posted
Filed under Simple Beginnings

I was curious about this zero calorie snack.  Many have pinned it on their Pinterest boards claiming they will make it one day.  Well, my day came last Friday.  Simple, Easy, Delicious, and NO GUILT!  It took only ten minutes for my boys to polish the plate.  Eat your veggies!- AF

Cauliflower Poppers

1 small head of cauliflower
1 t olive oil
1/2 t cumin
1/2 t chili powder
1/2 t salt
1/2 t pepper

Cut cauliflower florets into bite-sized pieces and place in a medium bowl. In a small bowl combine cumin, chili powder, salt and pepper.  Add olive to cauliflower and gently toss.  Add seasonings; toss well to coat.

Spread cauliflower on a lightly greased baking sheet.  Bake at 400 degrees and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes.

King Cupcakes

Posted
Filed under Sweet Tooth

“Throw Me Something, Mister!”  It’s Mardi Gras time!  Try something a little different this year with King Cupcakes.  You will earn some beads and only remove a cupcake liner.  These yummy cakes with a flavorful frosting will be a perfect treat on Fat Tuesday.  And like all my versatile recipes you can change colors for events throughout the year.  Laissez les bon temps rouler!- AF

King Cupcakes

1 box yellow cake mix (if you are making cupcakes with white as color, use white cake mix)

4 eggs, beaten

1 cup buttermilk

1/2 cup vegetable oil

Food coloring (let the fun begin)

In an electric mixer at medium speed, beat all of the ingredients (except food coloring) together. Divide the batter equally into three bowls and use food coloring to create the color you want.  (for my King Cupcakes, I made yellow, green, and purple.)

Prepare your muffin tins with cupcake liners.  Use a spoon for each color.  Start with one color and pour about 1 spoonful of batter up against one side.  Continue using a spoon for each color.  Fill in with the other colors. Messy is okay.  They will not look perfect but will turn out okay.

Bake at 350 degrees for 15 to 20 minutes.  Use toothpick to test if cupcakes are completely baked.  Makes 24 cupcakes.

Krewe Frosting

1 cup butter, barely softened

4 cups powdered sugar

3 T milk

1 t vanilla

1 t cinnamon

food coloring

In an electric mixer, beat butter until fluffy.  Add sugar in small amounts until completely mixed.  Now, add 1 T of milk at a time until you like the thickness. Mix in vanilla and cinnamon.  If you want colorful icing, mix in your desired food coloring. You may want multiple colors of icing, so divide icing in bowls to add food coloring.

Oven Fried Pickles

Posted
Filed under Simple Beginnings

I love Pickles! Slices, spears, and juice. Don’t knock a dill pickle snow cone.  My boys love their pickles too.  On a Friday afternoon, I whipped up this snack before they even knew I was busy in the kitchen.   It was a success complete with an empty plate.  I’m thinking this coating will work nicely with a variety of veggies.  Next up, oven fried jalapeños.   You can take the girl out of Texas, but you cannot take the spice out of the girl! -AF 

Oven Fried Pickles

1 jar dill pickle, slices

2 eggs

1/3 cup flour

1 T Worcestershire sauce

1/2 t hot sauce

1/2 t Tabasco

1 t garlic powder

1 t Cajun seasoning

1 t pepper

1 1/2 cups Panko bread crumbs

Ranch dressing

Here we go:

Turn oven broiler on high.

In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, Tabasco, garlic powder, Cajun seasoning, and pepper. Mix well.

Place Panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, then coat it in the Panko bread crumbs.

Place coated pickles on a baking rack above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.

Serve with Ranch dressing