Since I was doing a simple dinner in the crockpot tonight, I felt like I needed to actually cook/bake something. So I decided on making these that I found on Pinterest from here originally.
The website claimed that these were like Samoa's, but that is not accurate at all in my opinion. They were more like a coconut brownie, and they were messy, but oh so rich and yummy!
Chocolate-Coconut Cookies:
Ingredients:
--3 cups finely ground cookies--I used chocolate graham crackers
--1/4 cup of sugar
--3/4 cup of unsalted butter, melted
--1 1/2 cup semisweet chocolate chips
--1 can sweetened condensed milk (14 oz)
--1 1/2 cup sweetened shredded coconut
Directions:
1. Preheat oven to 375 degrees. Line a 15x10 rimmed baking sheet with parchment paper.
2. In a large bowl mix the melted butter, cookie crumbs, and sugar until well combined. Evenly press onto the bottom of the baking dish. Rotate once 1/2 way through baking. Cook until firm--10 minutes or so. Transfer to a wire rack and cool for 20 minutes. (I didn't cook mine long enough, so try 15 if it is still a little soft!
3. Pour the condensed milk over the top of the cookie base, sprinkle with chocolate chips, and then add the coconut.
4. Bake at 375 until toasted--10 to 15 minutes. Cool completely and cut into squares of equal size. **Or if you are like me, just cut them into square that look like a good size!
Tuesday, August 7, 2012
Creamy Chicken Mexican Dish
Today, I decided to try a new recipe out in the crockpot that I found on Pinterest. Here is the link to the original recipe! It has been really hot here in Texas, so a simple easy dinner that didn't heat up my kitchen was a must! (even though I did bake a dessert!)
It is a lot soupy, so be aware that you need something else to soak this up or just be okay with lots of liquid leftover. This was my thought as I was getting it all going. After I turned off the crockpot and waited like an hour, it wasn't as soupy, but it was still quite a bit of liquid left!
Creamy Chicken Mexican Dish
Ingredients:
--Frozen chicken (2.5-3lbs)--I used boneless thighs
--8 oz. block of cream cheese
--Can of Black Beans, drained and rinsed
--Can of corn, drained
--Can of Rotel
--package of taco seasoning
Directions:
Layer in the order above and cook on low for 6-8 hours.
Stir every two hours or so.
Serve over nachos or make into burritos or tacos or a rice bowl.
**We served it like tacos and spanish rice!**
Enjoy
We will probably do a Taco Salad or burrito bowls with white rice the next time we make this. It does make up a lot though, so be prepared for leftovers or to have extra people over. It doesn't help that I don't know how to cook for two!
It is a lot soupy, so be aware that you need something else to soak this up or just be okay with lots of liquid leftover. This was my thought as I was getting it all going. After I turned off the crockpot and waited like an hour, it wasn't as soupy, but it was still quite a bit of liquid left!
Creamy Chicken Mexican Dish
Ingredients:
--Frozen chicken (2.5-3lbs)--I used boneless thighs
--8 oz. block of cream cheese
--Can of Black Beans, drained and rinsed
--Can of corn, drained
--Can of Rotel
--package of taco seasoning
Directions:
Layer in the order above and cook on low for 6-8 hours.
Stir every two hours or so.
Serve over nachos or make into burritos or tacos or a rice bowl.
**We served it like tacos and spanish rice!**
Enjoy
We will probably do a Taco Salad or burrito bowls with white rice the next time we make this. It does make up a lot though, so be prepared for leftovers or to have extra people over. It doesn't help that I don't know how to cook for two!
Monday, August 6, 2012
Baked Pasta
This recipe came from trying to find an easy, simple, recipe that would be easy to take to new moms, dinner at friends houses, or even a surprise dinner for someone. I love how this recipe can stay good in the fridge for a few days before you have to bake it to eat.
It can easily be adapted and I took the recipe from a lot of different sources to create this easy one. Feel free to add more to it, I know I will in the future, but since I was taking this to my in-laws house, I wanted to keep it simple, since they had been eating out for about two weeks.
This makes great leftovers and is so easy that you can easily double it and freeze one before baking. Then thaw in the fridge overnight and cook for additional time making sure it is heated through all the way!
Baked Pasta
1 box of any pasta
1lb hamburger (or turkey)
1 onion--chopped
1 jar of spaghetti sauce (or use your own)
1/2 cup Parmesan cheese
2 cups mozzarella cheese
**Any additional toppings** We will try this with peppers, mushrooms, etc. next time
Directions:
1. Brown the beef with the chopped onion. (drain if necessary)
2. Once done, add in the rest of your veggies and cook down to the consistency of your liking.
3. Add in your sauce and heat through.
4. Add Parmesan cheese and 1 cup of mozzarella cheese.
5. Place in a 9x13 dish and cover with remaining mozzarella cheese.
6. Cover with foil and cook in a 350 oven for 15 minutes.
7. Uncover and cook for an additional 15 minutes until cheese is melted and bubbly!
It can easily be adapted and I took the recipe from a lot of different sources to create this easy one. Feel free to add more to it, I know I will in the future, but since I was taking this to my in-laws house, I wanted to keep it simple, since they had been eating out for about two weeks.
This makes great leftovers and is so easy that you can easily double it and freeze one before baking. Then thaw in the fridge overnight and cook for additional time making sure it is heated through all the way!
Baked Pasta
1 box of any pasta
1lb hamburger (or turkey)
1 onion--chopped
1 jar of spaghetti sauce (or use your own)
1/2 cup Parmesan cheese
2 cups mozzarella cheese
**Any additional toppings** We will try this with peppers, mushrooms, etc. next time
Directions:
1. Brown the beef with the chopped onion. (drain if necessary)
2. Once done, add in the rest of your veggies and cook down to the consistency of your liking.
3. Add in your sauce and heat through.
4. Add Parmesan cheese and 1 cup of mozzarella cheese.
5. Place in a 9x13 dish and cover with remaining mozzarella cheese.
6. Cover with foil and cook in a 350 oven for 15 minutes.
7. Uncover and cook for an additional 15 minutes until cheese is melted and bubbly!
Monday, July 16, 2012
Peach Jam
Last week, Brian and I decided to make Peach Jam, because a local store had peaches on sale for .87/lb. This is an amazing price, and I figured, why not give it a try. We didn't really know how many peaches it would take to get it all to work out, so we bought 20 peaches which came to around $8.00.
We then started cutting and realized that we had overbought, but that allowed us to make a second batch of jam and then left me with four peaches to enjoy on their own.
I am trying to get better about taking pictures, but decided all of that after making the jam.
I have given a jar to my parents (my dad loves peach jam) and he loved it. When my mom brought it home, he immediately opened it up to taste it and said it was good. They then enjoyed it on Sunday morning and my mom called raving about it.
The best part about making the jam is that I know exactly what is in it! This is worth the cost even though for this jam, it is pretty cheap compared to the store bought stuff!
This recipe was taken from a few different recipes that I compiled together.
Peach Jam
Ingredients:
Supplies:
Directions:
1. Sanitize your jars in boiling water for 15 minutes. Then place them in a warm oven until you are ready for them. We place them in an 9x13 pyrex dish with a towel under them. Pull them out when your jam is done.
2. While sanitizing, wash your fruit in cold water, peel your fruit with a potato peeler and dice them up. We made pretty small dices as you will have these in your jam later on.
3. Once this is done equally combine the lemon juice over the peaches to prevent them from browning.
4. Measure out your sugar.
5. Reserve 1/2 a cup of sugar to mix with 3 tablespoons of pectin (or a box).
6. Put your 6 cups of peaches and the sugar/pectin combination in your cooking dutch oven/pot. While you do that mash the peaches up with a potato masher (this will help release some of the natural pectin and also make them smaller from the jam).
7. Then add in 1/2 a cup of water.
8. Let this come to a hard boil (where you can't stir it away)--takes anywhere from 5-10 minutes.
9. Then add the rest of your sugar and let it come to a rolling boil.
10. Test the thickness by coating a spoon that has been sitting in ice water with the jam and wait for it to come to room temperature. From here you will know if you have the right consistency. (we had to add about 2 teaspoons more of pectin). Then test again in 2 minutes.
11. Go ahead and pull your jars out of the oven and fill them up. Use the laddle and the jar funnel for ease.
12. Put the lids on and tighten to a fingertip tightness.
13. Process the jars in boiling water for 10 minutes. (We leave the water on simmer after sanitizing the jars and then place the jam jars in and bring it up to a boil and then go for ten minutes.
14. Place them on a towel after the 10 minutes and wait to hear the popping sound. This means that the jar has sealed. If it doesn't pop, place in the fridge and eat immediately. If it pops it is good for about a year in your pantry.
Enjoy!
We then started cutting and realized that we had overbought, but that allowed us to make a second batch of jam and then left me with four peaches to enjoy on their own.
I am trying to get better about taking pictures, but decided all of that after making the jam.
I have given a jar to my parents (my dad loves peach jam) and he loved it. When my mom brought it home, he immediately opened it up to taste it and said it was good. They then enjoyed it on Sunday morning and my mom called raving about it.
The best part about making the jam is that I know exactly what is in it! This is worth the cost even though for this jam, it is pretty cheap compared to the store bought stuff!
This recipe was taken from a few different recipes that I compiled together.
Peach Jam
Ingredients:
- 6 cups of peaches (peeled and diced)
- 1/4 cup lemon juice
- 1/2 cup water
- 4.5 cups sugar
- 3-4 tablespoons of Pectin (I use the container from Walmart and then it tells you that 3 tablespoons equal a box
Supplies:
- Canning Jars
- Canning jar holder
- Canning Pot (or a big pot to sterilize and process)
- Pot to cook the jam in (we use a dutch oven)
- Laddle
- Funnel
Directions:
1. Sanitize your jars in boiling water for 15 minutes. Then place them in a warm oven until you are ready for them. We place them in an 9x13 pyrex dish with a towel under them. Pull them out when your jam is done.
2. While sanitizing, wash your fruit in cold water, peel your fruit with a potato peeler and dice them up. We made pretty small dices as you will have these in your jam later on.
3. Once this is done equally combine the lemon juice over the peaches to prevent them from browning.
4. Measure out your sugar.
5. Reserve 1/2 a cup of sugar to mix with 3 tablespoons of pectin (or a box).
6. Put your 6 cups of peaches and the sugar/pectin combination in your cooking dutch oven/pot. While you do that mash the peaches up with a potato masher (this will help release some of the natural pectin and also make them smaller from the jam).
7. Then add in 1/2 a cup of water.
8. Let this come to a hard boil (where you can't stir it away)--takes anywhere from 5-10 minutes.
9. Then add the rest of your sugar and let it come to a rolling boil.
10. Test the thickness by coating a spoon that has been sitting in ice water with the jam and wait for it to come to room temperature. From here you will know if you have the right consistency. (we had to add about 2 teaspoons more of pectin). Then test again in 2 minutes.
11. Go ahead and pull your jars out of the oven and fill them up. Use the laddle and the jar funnel for ease.
12. Put the lids on and tighten to a fingertip tightness.
13. Process the jars in boiling water for 10 minutes. (We leave the water on simmer after sanitizing the jars and then place the jam jars in and bring it up to a boil and then go for ten minutes.
14. Place them on a towel after the 10 minutes and wait to hear the popping sound. This means that the jar has sealed. If it doesn't pop, place in the fridge and eat immediately. If it pops it is good for about a year in your pantry.
Enjoy!
Monday, July 2, 2012
Raspberry Jam
Well, I have been thinking a while about canning. I have pinned some ideas and then worked on getting my supplies ready. I already had pots, canning jars, so I picked up a canning funnel, and a jar holder.
My wonderful husband actually made the jam for me, because I was taking care of our 8 week old, but I helped by finding the recipe!
I have read a lot that canning really doesn't save you money. As the avid couponer that I am, I would probably agree that for the price of everything, I might have saved a dollar, but that would get eaten up in time, energy, etc.
For me, canning is not about savings, but what is going in to the food that you eat. I am trying really hard to make sure that we are eating healthy food and keeping things natural when we can. I found raspberries on sale at a local store, and for the price figured that I could try canning!The original recipe is linked, below are my changes! I love the simplicity of this recipe and that you don't have to use pectin. The fruit has enough pectin in it.
Raspberry Jam
Ingredients:
4 cups mashed raspberries
4 cups sugar
**You can use any combination as long as fruit and sugar are equal.
My wonderful husband actually made the jam for me, because I was taking care of our 8 week old, but I helped by finding the recipe!
I have read a lot that canning really doesn't save you money. As the avid couponer that I am, I would probably agree that for the price of everything, I might have saved a dollar, but that would get eaten up in time, energy, etc.
For me, canning is not about savings, but what is going in to the food that you eat. I am trying really hard to make sure that we are eating healthy food and keeping things natural when we can. I found raspberries on sale at a local store, and for the price figured that I could try canning!The original recipe is linked, below are my changes! I love the simplicity of this recipe and that you don't have to use pectin. The fruit has enough pectin in it.
Raspberry Jam
Ingredients:
4 cups mashed raspberries
4 cups sugar
**You can use any combination as long as fruit and sugar are equal.
- Directions:
- 1. Sterilize your jars in boiling water for 10 minutes. Then store in a warm oven to keep them sterile!
- 2. While that is happening heat the berries until they reach a full rolling boil.
- 3. Boil for two minutes.
- 4. Add the sugar and stir well.
- 5. Bring to a boil, stirring constantly and boil for 6 minutes.
- 6. Remove from heat and add to your sterile jars (mine made 3 pint sized jars).
- 7. Seal jars by placing in water and bring to a boil and let sit for 10 minutes.
- 8. Take out with your jar holder, and set in a draft free place for 24 hours.
- **You need the 24 hours for the jam to set completely. It will look running, but wait the whole 24 hours and you will have the right consistency!
Monday, June 25, 2012
Kicked Up A Notch Black Beans
Yesterday we had dinner with our neighbors to thank them for all of the help they have given us. They are amazing and we are so blessed to live next to them. I had a King Ranch Chicken in the freezer so I made that and then we had chips and salsa, but I needed a side dish, so what did I have in the pantry was the question. We found some black beans and went from there!
Kicked Up A Notch Black Beans
Ingredients:
2 cans Black Beans (drain one)
1 can Rotel (drained)
Reserved liquid from cans
Directions:
1. Open the black beans and put one directly in the pot, drain the other and add.
2. Drain the Rotel and add to the beans.
3. Cook until warmed through.
4. If you need more liquid add from your reserved stash.
This is an easy dish that is quick to prepare and just adds a little bit to Black Beans. We had the leftovers with chips today as a snack and it was even more yummy the second day!
Kicked Up A Notch Black Beans
Ingredients:
2 cans Black Beans (drain one)
1 can Rotel (drained)
Reserved liquid from cans
Directions:
1. Open the black beans and put one directly in the pot, drain the other and add.
2. Drain the Rotel and add to the beans.
3. Cook until warmed through.
4. If you need more liquid add from your reserved stash.
This is an easy dish that is quick to prepare and just adds a little bit to Black Beans. We had the leftovers with chips today as a snack and it was even more yummy the second day!
Tuesday, June 19, 2012
Banana Bread
Haven't been doing much cooking lately with the arrival of Andrew six weeks ago. Here is my new favorite for banana bread. Hope you enjoy!
Banana bread
1 1/2 cups sugar
1/2 cup butter
2 eggs
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups flour
3 large very ripe bananas, mashed
1/2 cup nuts, chopped
1 teaspoon vanilla extract
Blend together sugar, butter, and eggs. Add dry ingredients, which have been sifted together. Add mashed bananas, chopped nuts, and vanilla extract. Pour into a greased loaf pan.
Bake at 375°F degrees for 1 hour.
Brush top with melted butter or glaze with confectioners icing, if desired, while loaf is still warm.
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