Tortillas!

2 cups flour
1/2 tsp salt
3/4 cup warm water
3 tbsp oil

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.

Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.

In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm.

Crockpot Honey Sesame Chicken

Stolen from The Comfort of Cooking

Ingredients:

6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds) 

Salt and pepper 

1/2 cup diced onion

2 cloves garlic, minced

1/2 cup honey 

1/4 cup ketchup

1/2 cup low-sodium soy sauce 

2 tablespoons vegetable oil or olive oil 

1/4 teaspoon red pepper flakes 

4 teaspoons cornstarch

1/3 cup water 

Cooked rice

1/2 tablespoon (or more) sesame seeds

3 scallions, chopped

Directions:

Place chicken in a crock pot and lightly season both sides with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.

Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

Enjoy!

Peanut Butter Cookies

1 cup softened butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar, packed
2 eggs
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda

Directions

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake!

Cornbread

1 cup flour
1 cup cornmeal
2/3 cup sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Mix together flour, cornmeal, sugar, salt, and baking powder in a large bowl.  In a seperate bowl, beat egg and remaining ingredients.  Pour wet into dry and mix just until moist.  Pour into an 8" x 8" greased pan and bake at 400F for 20-25 minutes or until done.  Can also be made into muffins (makes about 18.)

Irish Car-Bomb Cupcakes

Chocolate Guinness Cupcake (makes about 24)

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
1/2 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 cup room temp Guinness

Preheat the oven to 350°F. Line muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.

Spoon the batter into liners about two-thirds full. Bake 15-18 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 2-3 minutes; turn cupcakes onto racks and let cool completely.

Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Now you are ready for the ganache.

Irish Whiskey Ganache

8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey

Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.

Irish Cream Swiss Meringue Buttercream

1 cup plus 2tbsp sugar
5 large egg whites
pinch salt
1lb room temperature butter, cut into 1tbsp sized pieces
1/4 cup Irish cream

Put sugar, egg whites, and salt in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved (the mixture will feel slippery between your fingers with no trace of the grainy sugar.)

Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Add the cubed butter about 3tbsp at a time making sure it is fully incorporated after each addition. You may notice it does appear to look curdled after you have added in all butter but keep mixing it will come together. once it is fully mixed switch to the paddle attachment and slowly beat in the Irish cream.

Pipe frosting onto cooled cupcakes and enjoy!

Red Lentil Coconut Soup

I made a batch of this amazing soup a few weeks ago for a vegan friend who had just had a baby. It was so good I decided to post the recipe!

Ingredients:

2 cups red split lentils
1 onion, finely chopped
1 red bell pepper cut into 1/2 inch dice
1 fresh jalapeno or serrano chili, finely chopped, including seeds
1 tablespoon fresh peeled and minced ginger
2 garlic cloves, finely chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/3 cup tomato paste
7 cups water
1 can unsweetened light coconut milk
1 15-ounce can of chickpeas
1 tablespoon freshly squeezed lime juice
fresh cilantro and lime wedges for serving

Method:

Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant. Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking. Taste and adjust with more salt or more lime juice if desired. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.

Easy Peasy Bourbon Baked Beans

This is a cheater recipe that is perfect for when you decide to make baked beans at the last minute and don't have the chance to soak beans overnight :D

3 cans baked beans (I like the maple ones)
2 cans white kidney beans, rinsed and drained
1 onion, diced
1/4 cup ketchup
1/4 cup vinegar
1/2 cup bourbon
1 tsp dry mustard
1 tbsp fancy molasses

optional:
1/4 cup brown sugar (I don't find you need this if you buy the maple beans, but it might be needed if you bought the ones in tomato sauce.)

Combine all ingredients in a crockpot or dutch oven. If using a crockpot, cook on high for 6 hours and then switch to keep warm until ready to serve. If using the oven, cover and bake for 1.5 hours at 350F, stirring occasionally. Enjoy!

Maple Chipotle Pulled Chicken

I am posting the instructions for this recipe made in the oven but it would also be fantastic if you tossed the chicken in a crockpot for the day, pulled it apart, and then added the sauce. This recipe is also great for freezing or making ahead and reheating :D

Pulled Chicken

1 whole chicken, skinned
Spice rub (I use same combo of spices I use for my pulled pork found here)
1 bottle beer
1/4 cup apple cider vinegar

Heat your oven to 300F. Rub your skinned chicken liberally with spice rub and place the in a heavy bottomed pan with a tight fitting lid (a dutch oven is perfect.) Poor the beer and apple cider vinegar in the pot, place the lid on it, and bake for 2-3 hours, until the chicken is fall off the bone. When cooked, remove from liquid and carefully pull apart the chicken, discarding bones and any remaining skin. Be careful, some of the chicken bones are very tiny! Now make the BBQ sauce...

Maple Chipotle Barbeque Sauce

3 tbsp olive oil
3 cloves chopped garlic
1 medium onion, chopped
2 cups plain tomato sauce
1/2 cup maple syrup (I used Jim Beam pancake syrup I found at Sobeys)
1/4 cup apple cider vinegar
1-2 canned chiplotles (I found 1 enough for us but this recipe would also be tasty with a little more heat.)
1 tsp fancy molasass
1 tsp black pepper
1/2 tsp ground dry thyme
1 tsp salt

In a small saucepan, slowly saute onions and garlic in olive oil until they soften and start to caramelize. Add remaining ingredients and simmer slowly for about 20-30 minutes or until reduced by about 1/4 the initial volume, stirring ofhttp://www.blogger.com/img/blank.giften. When cool, puree in a blender or food processor until smooth.

Now all you have to combine the pulled chicken and the BBQ sauce, pop it back in the 300F oven to warm up a bit (about 30 mintutes or so) and serve!

This tastes great served on buns with Coleslaw and Bourbon Baked Beans.

Reese's Peanut Butter Bars

Ingredients

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

Directions

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Irish Cream

1 1/4 cups Irish Whiskey
1 can sweetened condensed milk
2 cups whipping cream
2 tbsp chocolate syrup
2 tsp instant coffee
1 tsp vanilla
1/2 tsp almond extract

Mix in blender until smooth. Store in fridge and use within a few days.

Lemon Poppy Seed Cake

1 3/4 cup flour
1 1/2 cup sugar
3 tbsp baking powder
1 tsp salt
Rind from 1/2 lemon
1/2 cup vegetable oil
6 eggs, separated
1/4 cup fresh lemon juice
1/2 cup cold water
1/2 tsp cream of tarter
4 tbsp poppy seeds

Stir together flour, sugar, baking powder, salt, and lemon rind. Add in oil, egg yolks, lemon juice, and water. beat until smoother. Add poppy seeds. In a separate bowl beat cream of tater and egg whites until stiff. Gently fold egg whites into batter and pour into a 10" tube pan. Bake at 235F for 55 minutes and 350F for another 10.

Kate's Flank Steak

This is a recipe that my SIL used to make regularly... a great way to cook a less expensive cut of meat :D

1/2 cup vegetable oil
1/2 cup soy sauce
1/4 cup red wine vinegar
2 tbsp lemon juice
1 1/2 tsp Worcestershire sauce
1 tbsp dijon mustard
2 cloves garlic, minced
1/2 tsp pepper
1 1/2 lb flank steak

Mix together marinade in a tupperware container or ziplock bag. Add steak and refrigerate for 6-8 hours. Grill to liking, slice, and serve on buns :) Fantastic with sauteed peppers and onions.

Mexican Wedding Cake

2 cups flour
4 tbsp sugar
1 cup butter
3/4 cup ground alomonds
pinch of salt

Cream butter and sugar. Add flour and nuts and gently combine being careful not to over beat as it will toughen the cookie. Form into a log and refrigerate for at least 3 hours. Slice 1/2" thick at bake at 325F until edges are a light golden brown (8-10 minutes.) Cool and dust with icing sugar.

Streusel Cake

1/2 cup butter
1/2 cup sugar
1 egg
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/2 cup brown sugar
1 tbsp flour
3 tbsp butter

Cream 1/2 cup butter, sugar, and egg. In a seperate bowl, mix together flour, baking powder, and salt. Alternating adding dry ingredients and milk to the cream mixed and mix just until combined. Pour into a greased 9" x 9" pan. Mix brown sugar, 3tbsp butter, and flour and drop by spoonfuls onto batter. Bake at 375F for 35 minutes.

Crockpot Tamale Pie

3/4 cup cornmeal
1 cup milk
1 beaten egg
1 lb cooked ground turkey
14oz jar salsa
16oz can corn, drained
2 tsp chili powder
1/2 tsp cumin
Shredded cheddar
Sour cream

Mix everything except cheese and sour cream in a crockpot and cook on low for 4-5 hours. Serve topped with cheese & sour cream.

Ginger Snaps

This is an old family recipe that mom my makes every Christmas without fail!




3/4 cup margarine
1 cup sugar plus extra for dipping
1/4 cup molasses
1 egg
2 cups flour
2tsp baking soda
1/4tsp salt
1 tsp cinnamon
1/2 tsp cloves
3/4 tsp ginger

Cream margarine and sugar. Add molasses and egg and beat well. Soft dry ingredients and add to creamed mxiture. Mix well. Roll into balls and roll in white sugar. Bake on foil lined baking sheet for about 8 minutes. Keep an eye on them, they burn easily!

Almond Roca Bars

1 cup brown sugar, firmly packed
1 cup butter
Graham crackers (enough to fill your cookie sheet)
1 1/2 cups chocolate chips
1 cup slivered almonds

Line a baking sheet with graham wafers. Melt the butter over meadium heat and add the brown sugar. Cook for 5 minutes. Remove from hear and stir with gusto. Pour on graham wafers. Sprinkle chocolate chips on caramel and allow them to melt. Spread the melted chocolate to cover the caramel. Sprinkle with almonds, pressing them gently into the chocolate. Allow to cool (mostly!) and then cut into bars.

Peppermint Hot Chocolate Cupcakes

Basic Chocolate Cupcake (makes about 24)

Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water

Directions
Preheat the oven to 350°F. Line muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.

Spoon the batter into liners about two-thirds full. Bake approximately 15 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 2-3 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight
containers.

Marshmallow Frosting

Ingredients

3/4 cup plus 1tbsp sugar
4 large egg whites
pinch salt

Directions

Put sugar, egg whites, and salt in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved (the mixture will feel slippery between your fingers with no trace of the grainy sugar.)

Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.

Pipe frosting onto cooled cupcakes and top with crushed candy canes.

Sweet Potato Cheesecake with Pecan Praline Sauce

For the crust:
1-1/2 cups finely ground ginger cookie crumbs
3/4 cup toasted pecans, ground
6 tablespoons unsalted butter, melted

For the filling:
8 ounces cream cheese or Mascarpone cheese, softened
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup puréed sweet potato (or yam; the orange kind, not the yellow kind)
5 eggs
1/2 cup heavy cream

For the praline sauce:
8 ounces unsalted butter
1 cup dark brown sugar, packed
1 cup heavy cream
1/2 cup chopped toasted pecans

In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well. To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.

In a mixer, beat the cream or Mascarpone cheese until smooth, then add the sugars and spices and beat until the mixture is light and fluffy, approximately 3-4 minutes. Add the sweet potato purée and mix until just blended. Add the eggs one at a time, scraping bowl after each egg. Stir in heavy cream at low speed until completely blended.

Pour the filling into into the pan. Put the pan into a 1 to 1/2 inch bain marie, or warm water bath (it's a good idea to wrap the bottom and sides of the springform pan to prevent water from leaking in.) Cook the cheesecake in the bain marie for 50 minutes at 350°F.

Cool the cheesecake at room temperature for 45 minutes. Chill for at least 4 hours before serving.

While the cheesecake is cooling, make the praline sauce: melt the butter in a saucepan, then add the brown sugar, cream and pecans. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes. Keep warm.

To serve, place each serving a slice of pie onto a dessert plate, then spoon a pool of warm praline sauce over and around each serving. Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.

Easy Beef & Bok Choy Pho

2 star anise
1 cinnamon stick
1" fresh ginger root, sliced
6 cups low-sodium beef stock
3/4lb boneless sirloin steak
1lb dried, flat medium rice noodles
3 cups baby bok choy, thiny sliced
2 tbsp fish sauce

Add ins:

Fresh bean sprouts
Thai basil
Lime wedges
Sriracha

Soak rice noodles in cold water until softened, about 30 minutes.

Meanwhile, wrap star anise, cinnamon stick, and ginger in cheesecloth and tie with kitchen string to make a spice bag. Pour beef stock in a pot, add the spice bag, and simmer over medium heat.

Freeze steak until firm but not frozen, about 20 minutes. Slice across the grain into 1/8" thick slices.

Drain softened rice noodles. Cook noodles and bok choy in a large pot of boiling water for 1 minute, stirring continuously, and then drain.

Increase heat of stock to high and bring to a boil. Remove the spice bag and add fish sauce.

Divide the noodles and boy choy into deep bowls. Top with uncooked slices sirloin and ladle hot broth on top. Serve the soup and allow each person to customize with add-ins.