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Friday, August 3, 2012

Trina's Turkey Nachos

Trina's Turkey Nachos

Hi everybody. :)

My daughter is home from law school, so she's taking over the kitchen today. YES! One of her favorite things to make is Turkey Nachos. She on this heath kick about only eating  ground beef  that's over 89 percent lean or none at all. That stuff is EXPENSIVE so ground turkey it is. 

Turkey Nachos 
3 lbs. ground turkey
2 cans diced tomatoes , 2 -3 large tomatoes, diced
1 tsp. red pepper flakes
1 tsp. Accent
1 tsp. garlic powder
1 onion, chopped
1 package taco seasoning
1/2 cup water

Brown and drain the turkey in a skillet over medium heat. Add the remaining ingredients, cook mixture until onions are tender. 

Chocolate Bread Two Ways: Chocolate Loaf Bread and Chocolate Monkey Bread

Chocolate Bread Two Ways: Chocolate Loaf Bread and Chocolate Monkey Bread

Hi everybody :)

I want to talk about cookbooks for a little bit. My family thinks I have too many, can you imagine too many cookbooks? NEVER!!  I promised them that I would do at least one recipe form each cookbook I have. The thing is I LOVE cookbooks. They are my muse, my hobby, my treasures..I can go on and on. But I digress. This recipe is from my cookbook collection. A tiny little book called Cookshelf Baking, whoever said "good things comes in small packages" never lied.  :)

I doubled the recipe, making one regular chocolate loaf and one monkey bread recipe. The chocolate loaf was great: lightly toasted with nutella smeared on it. The monkey bread was equally delicious. Both are made with the same recipe (but monkey bread has a few more added ingredients). Two great recipes in one, go figure. Both are delicious for breakfast/brunches or snacks.

Chocolate Loaf Bread

Chocolate Bread from Cookshelf Baking
Makes 1 loaf

4 cups white bread flour
1/4 cup unsweetened cocoa
1 tsp salt
l packet active dry yeast
2 Tbsp light brown Sugar
1 Tbsp oil
1 1/2 cups lukewarm water

1. Lightly grease a 2-pound loaf pan.
2. Sift the flour and the unsweetened cocoa into a large mixing bowl.
Sifting flour and cocoa

3. Stir in the salt, yeast, and brown sugar.
4. Pour in the oil along with the water and mix the ingredients together to make a dough.
5. Place the dough on a lightly floured surface and knead for about 5 minutes
Dough before rising
6. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until the dough has doubled in size.
7. Punch down the dough and shape it into a loaf.  Place the dough into the prepared pan, cover, and then let rise in a warm place for 30 minutes more.
Dough has doubled

8. Bake the dough in a preheated oven at 400 F for 30 minutes, or until a hollow sound can be heard when the base of the bread is tapped. (Make sure to listen for a sound, just because dough is browned doesn't means it's done)
9. Transfer the chocolate bread to a wire rack and cool. Cut into slices to serve.
TIP: This bread can be sliced and spread with butter or it can be lightly toasted.
Chocolate Monkey Bread

For Chocolate Monkey Bread:
Makes 1 1 loaf

1/4 cup cinnamon
1/4 cup sugar
1/4 cup butter, melted
1/4 cup almonds
1/4 cup mini chocolate chips
Nutella for drizzling

1. Mix the cinnamon and sugar in a small bowl until well blended.
2. Follow as directed, until step 7,  use a 12 cups bundt pan in step 1. Omit step 7 and shape dough into 1" balls, roll in melted butter and then in the sugar/cinnamon blend. Sprinkle some of the sliced almond in the bottom of the pan.  Place some of the balls on top of the almonds. Sprinkle with more almonds and half of chips. Add remaining dough balls  and top with remaining almonds and chips.
layering balls, almonds, and chips

3.Cover, and let rise warm place for 30 minutes more.
4.  Bake the dough in a preheated oven at 400 F for 30 minutes, or until done.
5. Transfer bread to a wire rack and cool. Drizzle with nutella and serve.

From Cookshelf Baking  p. 86 

ENJOY! Come again...

Linking  to:
Jaime @ Mom's Test Kitchen
Chocolate Loaf to Yeast Spotting
BYOB @ girlichef: BYOB - Bake Your Own Bread

Thursday, August 2, 2012

Doritos-Styled Burgers

Doritos-Styled Burgers

Hi everybody :)

Today have been a busy day. So I'm going to keep it short and sweet : )  I have seen plenty of Doritos-encrusted recipes, in books, online, etc.. I wanted to share a version I created with you. The Black Angus Steak Burgers, I got from Walmart, already shaped. Simple and Easy. Here we go:

The Burger:
3 Black Angus Steak Burgers
1 teaspoon Rosemary Garlic Seasoning
1 teaspoon Mrs Dash Onion & Herb  Seasoning Blend
1/2 cup Doritos Nacho Cheese Chips, finely crushed
 The Sandwich:
 3 Kaiser Rolls
Lettuce, Tomatoes, Cheese, & Mayo
1 Tablespoon Pace Salsa, mild
1 Tablespoon Guacamole
uncooked burgers

Rub seasonings into burgers. Press burgers into chips. Put on a pan, bake at 375 for about 35- 40 minutes.
cooked burgers

Assemble sandwich.

ENJOY! Come again...

Linked to:
Show Case Your Talent  @What's Cooking Love

Wednesday, August 1, 2012

Jammin' Muffins

Jammin' Muffins : Jams In Season

Hi everybody. Today recipe is all about Jams. Are you into jamming, preserving or pickling, if you are this recipe is for you, if not... it's still for you : )
Uncooked  Muffin

This recipe was designed to make mini muffins, but I like my muffins BIG : )  So I baked these in my jumbo muffin pan at 400 degree for 10 minutes, reduced oven temperature to 350 and baked 15 - 18 more minutes. I sprinkled sliced almond on top before baking. Recipe yielded 3 jumbo muffins.

The taste, oh my...was delicious!!!  Tender goodness, if you don't believe me, go make some and give it a try! Make sure to use your favorite jam or preserves for this. 

Jammin' Muffins from Gifts That Taste Good 
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg. beaten
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup desired flavor jam, room temperature ( I use Polaner All Fruit with Fiber Raspberry Seedless  Spreadable Fruit)

2 tablespoons butter or margarine, melted
1/4 cup granulated sugar

Preheat oven to 400 degrees. In a large bowl, combine flour, sugar, baking powder, and salt.

In a separate bowl, combine egg, milk, oil, and vanilla.  Add to dry ingredients, stirring just until blended. Fill greased miniature muffin pans two-thirds full with batter. Top each with 1/4 teaspoon jam. Gently swirl jam
into batter with a toothpick.

Bake 12 to 15 minutes, testing for doneness with a toothpick.  Remove from pans and brush tops with melted butter; sprinkle with sugar. Serve warm.

Yield: about 1 dozen muffins To reheat: Wrap muffins in aluminum foil and bake in 350 degree oven 10 minutes.

ENJOY!  Come again...

Linked to: 
Tuesday-Talent-Show:  Chef In Training 
Carole's Chatter: Muffin & Cupcake Links Food Friday

Tuesday, July 31, 2012

Biscoff Almond Muddy Buddies

Biscoff  Almond Muddy Buddies

Hi everybody. Today I wanted to do something quick and easy. I picked this recipe because I had plenty of Biscoff spread. OH YEAH BABY!!!! For info, go here.  I was also the lucky winner of a Quacker Giveaway at Baker Street blog, another fabulous website.

Biscoff Muddy Buddies adapted partly from What's Cooking Love?

5 cups Quaker Oatmeal Squares
1 cup whole almonds, unsalted
1 cups semi-sweet chocolate chips 
1/4 cup butter
3/4 cup biscoff spread
1 1/2 cups powdered sugar

Pour the oatmeal squares and almonds  into a large bowl and set aside. In a microwave safe bowl, combine the semi-sweet chocolate chips, butter, and biscoff.  Microwave 1 minute, stopping to stir.  Microwave  additional 15 second increments if needed, until smooth. 
Chocolate oatmeal mixture
 Pour the chocolate mixture slowly over the oatmeal mixture, stirring to coat evenly.  Spread  mixture onto a cookie sheet and refrigerate for an hour or freeze for 20 - 25 minutes or until the chocolate is hardened.  Pour the powdered sugar into a ziploc bag.  After oatmeal mixture hardened break it up and put it into the ziploc bag and shake to coat well. Enjoy : )

This is a little messy to make, but very addictingly sweet snack, so if your counting calories this is NOT for you! : ) It's great to have around  for movie nights or parties, a real crowd pleaser. It should come with a sign: Do. Not. Eat. Alone. : )

Sunday, July 29, 2012

Carrot Poke Cake with Cheesecake Filling

Feeding My Obsession : Carrot Poke Cake with Cheesecake Filling 

Carrot Poke Cake with Cheesecake Filling

Hi everybody, I'm so excited about today post! If you've been following me on Pinterest, you know I have a thing for anything carrot cakey. I found out there's a whole world of carrot cake lover out there. I pinned every thing from carrot cake popcorn to carrot cake ice cream! (I gotta try that!) Cakey is that a word? Oh well.

This idea came to me when I saw Carrot Poke Cake on Kraft Foods and Red Velvet Poke Cake on  The Country Cook  and Cool Whip Cream Frosting. I wanted to make a carrot poke cake that had the tangy sweet taste of a cream cheese frosting. So, I toss all their ideas up in my head  :)  and here's the result.


For the Cake:
1 box Carrot Cake Mix -  I use Duncan Hines Classic Carrot Decadent   
ingredients needed to make cake (eggs, oil & water)

For the Filling:
2 (3.4 boxes) instant Cheesecake-flavored pudding
4 cups milk

For the Topping:
1 (8 ounces) tub frozen whipped topping, thawed (Cool Whip)
4 ounces cream cheese (1/2 of 8 ounces packages), softened
1/2 teaspoon cinnamon

1 - 2 tablespoons powdered sugar
1/2 cup chopped walnut, pecan or coconut, toasted; optional

Preparing the Cake:
Preheat oven to 350ºF. Prepare cake batter as directed on package; stir in carrots and raisins. Pour into 13x9-inch baking pan.

Bake 35 to 40 min. or until wooden toothpick inserted in center comes out clean. Remove from oven.    Let cool for a few minutes. Then, with a wooden spoon handle, large fork or skewer poke holes in the warm cake at 1/2-inch intervals. Be sure to poke right down to the bottom of the cake. You want holes big enough so that the pudding has plenty of room to get to the bottom.
Cake with Holes

Preparing the Filling:
In a medium bowl, prepare instant pudding with milk, whisking until all the lumps are gone. Pour pudding over cake. Making sure to get right into the holes as much pudding as possible. Cover and put in the refrigerator to set for about 2 hours. Do not skip this step!!
Cake with Filling

Preparing the Topping:
Beat cool whip, cream cheese, cinnamon and  powdered sugar  in large bowl with electric mixer until well blended. Spread onto cake. Sprinkle with nuts or coconut. Eat! Store leftovers in refrigerator.

What I Think:
I love the cinnamony taste of the topping. The recipe turn out great, so it will be on my repeat list. I'll might have to downside it because only my son and I are the only carrot cake lovers in our house, those traitors : )

Linked to:
Sweet Tooth Friday @ Alli-n-Son