Saturday, April 22, 2017

Snickers Rice Krispie Treats


Makes 36 bars
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • ¼ cup butter
  • 1 – 10-ounce package marshmallows
  • 6 cups Rice Krispies cereal
  • 1-½ cups salted peanuts
  • 1-½ – 11-ounce bags caramels
  • 3 tablespoons heavy cream
  • 2-½ cups milk chocolate chips

Directions

  1. Line a 9-inch-by-13-inch baking dish with parchment paper. Set aside.
  2. In a large saucepan over medium heat, melt the butter.
  3. Add the marshmallows to the melted butter and stir until completely dissolved.
  4. Add the Rice Krispies and stir until the cereal is evenly coated in the marshmallow-butter mixture.
  5. Pour the mixture into the prepared baking dish. Spread it out evenly and press gently into the pan using the bottom of a measuring cup.
  6. Sprinkle the peanuts over the top of the Rice Krispies mixture.
  7. In a medium-sized bowl, add the caramels and the heavy cream. Microwave in 30 second increments, stirring in between each interval, until the caramels are fully melted.
  8. Pour the caramel sauce over the top of the peanut layer.
  9. Place the chocolate chips in a medium bowl and microwave in 30 second increments, stirring in between each interval, until fully melted.
  10. Pour the melted chocolate evenly over the caramel layer.
  11. Set the treats aside for about 1 hour, allowing the chocolate to set completely, before cutting and enjoying.

Chef’s Tip

  • Lightly spray the bottom of the measuring cup with pan spray to prevent the Rice Krispies from sticking to the bottom of it.

Wednesday, April 19, 2017

Peanut Butter Ice Cream Pie

1 9-inch graham cracker crust, baked and cooled

2 qt. Ice cream
1/2 c. light corn syrup
1/3 c. peanut butter
2/3 c. dry roasted peanuts

Mix peanut butter and corn syrup.
Put 1/2 of the ice cream into crust. Pour 1/2 of the peanut butter mixture over ice cream. Sprinkle half of the nuts over this next. 
Repeat. Freeze.


Saturday, April 1, 2017

Lemon Rice


Lemon Rice

1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 ¼ cup basmati rice
1 lemon, zested and juiced
16 oz. chicken stock
3 tablespoons of cilantro (or basil or parsley)
1 tablespoon harissa (optional)
Salt and freshly ground pepper

Melt butter in lidded sauté pan.  Add olive oil and cook onion until translucent (2-3 minutes).  Add garlic and sauté for 1 minute.  Onions and garlic should not be browned.


Add lemon zest and lemon juice to pan and cook for 1 minute.  Add chicken stock and bring to a simmer.  Add rinsed basmati rice.  Return to simmer and cover for 12 minutes until rice is al dente and liquid has been absorbed.  Season with salt, pepper and optional harissa.  Remove from heat and toss with cilantro right before serving.

Thursday, March 16, 2017

Strawberry Crisp




Filling
2 cups of fresh strawberries – remove tops and slice
2 tablespoons of cane sugar (or white sugar)
1 tablespoon corn starch
1 tablespoon of lemon juice

Topping
½ cup of oatmeal
¼ cup all purpose flour
¼ cup brown sugar
4 tablespoons butter
¼ teaspoon salt

Preheat oven to 375 degrees.  Let butter come to room temperature.  For filling, add cane sugar, cornstarch and lemon juice to strawberries, stir and set aside.
For topping, add oats, flour, brown sugar and salt to a bowl.  Use pastry blender, forks or hands to cut butter into other ingredients until butter is mixed with other ingredients.  It’s OK if there are pea-sized dots of butter.  Topping should be chunky.
Butter pyrex or other small glass cooking dish.  You can even divide into 4 ramekins. 
Fill buttered dish with strawberry mixture.  Top gently with oatmeal mixture.
Bake for 30 minutes until oat topping is golden brown.

Serve slightly warm. 

Monday, March 13, 2017

Simple Balsamic Vinaigrette



¼ cup balsamic vinegar
2 teaspoons dark brown sugar
1 tablespoon minced or pressed garlic
½ teaspoon salt
½ teaspoon fresh ground pepper
¾ cup olive oil
1 tablespoon Dijon mustard (optional)


Place all the ingredients in a screw top jar and shake to combine.  Lightly dress salad greens.

Sunday, January 1, 2017

Luckenbach Jalapeño Cheddar Cornbread

 
1/2 cup whole milk 
1/2 cup buttermilk 
1 egg 
2 tablespoons Crisco
1 tablespoons butter
1 tablespoon sugar 
1/2 teaspoon salt 
2 teaspoons baking powder 
1 cup cornmeal 
1/3 cup all purpose flour 
1 ½ tablespoons chopped jalapenos, fresh or pickled 
1 ½  tablespoons whole kernel corn 
2/3 cup grated sharp cheddar
Preheat oven to 425 with 8" skillet in the oven.
Mix together dry ingredients (cornmeal, flour,sugar,
 baking powder, salt). 
Add cheddar to dry ingredients and coat cheese with 
cornmeal/flour mixture.
In separate bowl, whisk together milk, buttermilk, and egg.
Gently stir dry and wet ingredients together. Gently mix in melted
 Crisco. Pull skillet from oven and drop in butter.
Swirl to cover skillet and pour cornbread mixture into
skillet. Bake 20 to 25 minutes.

  

Thursday, November 24, 2016

Warm Asparagus and Brussels Sprout Salad

3 T. apple cider vinegar
1/2 lb. bacon, sliced
1 cup onion
2 lbs. brussels sprouts
1 bunch asparagus
1 cup pomegranate arils
1/2 cup toasted pine nuts
salt & pepper, to taste


Directions:
Heat up a large skillet over medium high heat. Saute bacon until crispy, 6 minutes.
While the bacon is cooking, wash asparagus and brussels sprouts. Snap off the ends of the asparagus and chop into small pieces. 
Remove bacon, leaving  grease.  Add brussel sprouts to pan to sear. After searing, remove brussel sprouts and set aside.
Stir in onions and asparagus and saute about 5 minutes (leave a little crunchy). Add salt and pepper.
Pour pine nuts  into a clean dry pan and roast on the stove top until fragrant.
Remove from heat and stir in cooked bacon, pomegranate arils and toasted pine nuts.
 Toss with apple cider vinegar and serve warm.