Friday, December 30, 2011
Every New Year's Eve we get together with our friends from college. We usually have a signature drink that we drink the whole evening. I just made cookies usually nutella, so I was wondering if there was any cocktails that contained nutella. I found this cocktail, and it includes nutella and is fantastic. This is a great cocktail for New Year's Eve or just any party. I plan on making this tomorrow when we get together with our friends.
I hope that everyone has a great and safe New Year's Eve!!!
(Adapted from C'est Christine)
1 cup ice
1/2 cup soy milk (can substitute regular milk)
2 tablespoons Nutella
1 shot Frangelico
1 shot Kahlua (can substitute Baileys)
1 shot whipped cream vodka (can substitute vanilla vodka)
1. Put all the ingredients into a blender and blend until thick and creamy. Pour into a glass.
You may have to stir around once you pour it into a glass, because the Nutella likes to sit on the top.
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Thursday, December 29, 2011
Quesadillas are a great easy meal for dinners. Check out the Breakfast Quesadilla that I previously posted.
My husband loves buffalo chicken and blue cheese so I thought I would put together a quesadilla that combines those flavors. This was really good and a really easy weeknight meal, and it only contains a few ingredients. This only takes a few minutes to make, which gives me more time with my family after work. It is also great for any night that you are in a rush for dinner.
While an easy dinner, this would also be a great idea for an appetizer at a New Year's Eve party, or any other party. You can cut the quesadilla into smaller pieces and serve, making it an easy effortless appetizer. I know that we will be making these quesadillas again.
Buffalo Chicken Quesadilla
1 large tortilla
1/2 cup cheddar cheese
1-2 ounces pre-cooked chicken strips
1 tablespoon buffalo wing sauce
2 tablespoons blue cheese dressing
1. Cut the pre-cooked chicken into cubes and mix with the buffalo wing sauce until the chicken is well coated.
2. Grease a skillet and and put over medium heat. Put the tortilla in the skillet and cover the whole tortilla with cheese. Add the chicken on one side of the tortilla and then add the blue cheese dressing on top of the chicken.
3. Once the cheese begins to melt, fold the cheese only side over the chicken side of the tortilla. Cook for 2 minutes then flip to the other side of the quesadilla. Cook for another 2 minutes, each side should be browned and crispy. Remove from heat. To serve cut the quesadilla into 3 pieces.
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Tuesday, December 27, 2011
I love macaroni and cheese, its a great comfort food. Comfort foods are especially good when it is winter and cold outside and all you feel like doing is staying inside. This is an upgrade on the classic macaroni and cheese. I thought it really did have the cheeseburger flavor. I decided to use ground turkey instead of ground beef to make it healthier, but feel free to substitute ground beef instead.
This upgrade on the classic mac and cheese is easy without being out of a box and tastes good too. This is also a meal that kids would like, but it adds a little more nutrition to the standard macaroni and cheese. My husband said that he thought it was really good and he wants to make it again. We will be adding this to our list of meals.
Cheeseburger Macaroni and Cheese
(Recipe adapted from Kraft Food and Family Magazine, Fall 2009)
1 lb. ground turkey (can substitute ground beef)
2 3/4 cups water
1/3 cup ketchup
1 1/2 teaspoons garlic powder
1 teaspoon Italian Seasoning
2 cups of elbow macaroni, uncooked
1/2 lb. (8 ounces) of Velveeta Cheese, cut into 1/2 inch cubes
1/4 cup of shredded cheddar cheese (optional, we used it to make it extra cheesy)
1. Brown the ground turkey in a large skillet on medium heat, adding 1/2 teaspoon of garlic powder and the Italian Seasoning to season the meat. Once the meat is browned, drain the fat.
2. Then add the water, ketchup, and remaining garlic powder, mixing well. Bring to a boil, then stir in the macaroni and cover. Simmer on medium-low heat for 8 to 10 minutes or until the macaroni is tender.
3. Stir in the Velveeta and shredded cheddar cheese (if you want to make it extra cheesy) and cook until melted, stirring occasionally.
Saturday, December 24, 2011
Happy Christmas Eve!!! This is a great cocktail to enjoy at Christmas time, it looks so festive. It is great for a holiday dinner or for Christmas parties. It is a traditional appletini, but with a festive touch. I hope that everyone has a great Christmas
(Appletini recipe from Drinks Mixer).
Red colored sugar
1 1/2 ounces of Green Apple Vodka
1 ounce of Sour Apple Pucker Schnapps
Green food coloring (optional)
1. Moisten the rim of the martini glass with water. Sprinkle the colored sugar onto a small plate and dip the rim into the sugar to coat lightly.
2. Place a cherry at the bottom of the martini glass.
3. Stir the Vodka and Apple Pucker with crushed ice in a martini glass and serve.
This drink is best cold. We skipped the ice at first, as you can see in the pictures, but it was much better cold. Also, add 1-3 drops of green food coloring for a more festive look.
Friday, December 23, 2011
First off, I wanted to let everyone know that What's Cooking, Love? is now on Facebook. Like us on the right hand sidebar to follow us on Facebook. Thanks for reading everyone!!!
I hope that everyone is getting ready for the holidays. This post is not as much about food and more about Christmas Eve traditions. Aaron is too young for the traditions yet, but I want to start doing them and have some ideas for when he is older next year. His daycare sent home a paper about different Christmas Eve traditions. One I thought that was interesting and that I never heard of before was Magical Reindeer Dust. I thought I would post about this because the dust is made using food.
The theory behind the Magical Reindeer Dust is that if you sprinkle some outside your house Christmas Eve, then the reindeer can see it on the ground from the sky. Once the reindeer see the dust then they will come to your house and Santa will bring you presents. I thought this would be a fun tradition to do with Aaron on Christmas Eve.
Here is a poem about the Magical Reindeer Dust:
The Legend of Magical Reindeer Dust
It has once been said,
That right before you go to bed.
You should sprinkle magic reindeer food,
To quickly bring Santa and his brood.
For many years the legend has been told,
To boys and girls, both young and old,
Sprinkle the food throughout your yard,
Then finding your house won't be so hard!
The reindeer can smell the food for 100 miles,
Just do not leave it in big piles!
After you do this you must go to sleep very fast,
So Santa and his reindeer will not pass!
As a child my mother and father would read "Twas the Night Before Christmas" and we would leave milk and cookies for Santa. I would like to continue to do this with Aaron, but would also like to add the reindeer dust and would like to give him a pair of pajamas to open on Christmas Eve. I would also like to get some ideas of other traditions for Christmas Eve.
What traditions did you do as a kid and what traditions do you do now with your family? Did you keep the same ones or add new ones?
I hope that everyone has a great Christmas Eve and a Merry Christmas!!
Magical Reindeer Dust
Red colored sugar sprinkles
Green colored sugar sprinkles
1. Stir the sugar, instant oatmeal, and colored sugar together in a bowl.
2. On Christmas Eve take the bowl outside and throw spoonfuls of it on the ground around your house, so that the reindeer can find your house.
Thursday, December 22, 2011
I have had Pretzel Kisses at parties before and they taste so good. They are one of those foods that I can't seem to stop eating. I never realized how easy they are to make. These are a quick easy treat that are great for Christmas gifts. In fact I made a whole bunch to give to people for gifts.
I thought it would be a great idea to make these mint flavored for Christmas. The mint and chocolate combination are a perfect flavor for Christmas and the pretzels with the Christmas colored M &M's and colored sugar, look so festive. These pretzels, while great for gifts, are also an easy snack for Christmas parties. These are a really easy Christmas treat to make.
Mint Pretzel Kisses
Small twisted pretzels
Mint Truffle Hershey Kisses
Green sugar sprinkles
Red sugar sprinkles
Mint Chocolate M&M's
1. Preheat the oven to 350 degrees.
2. Place the pretzels on an ungreased cookie sheet. Place a Mint Truffle Kiss on top of each pretzel.
3. Bake the pretzels for 2-3 minutes or until the chocolate softens.
4. Once you remove form the oven sprinkle the green and red sugar sprinkles over the chocolate kiss. Then gently place a Mint Chocolate M&M on top of the Kiss. Then cool and serve. To cool faster refrigerate the pretzel kisses.
Tuesday, December 20, 2011
Tonight is the first night of Hanukkah. I hope that everyone that celebrates has a great holiday!! My mom is Jewish and my dad is Catholic, so growing up we always celebrated Christmas and Hanukkah. It was great to learn the different traditions of both holidays. When my son Aaron is older, I would like to teach him about both holidays.
Also, What's Cooking, Love? is now on Facebook! Go to the right hand side bar to like us on Facebook! I will be posting all the recipes on Facebook so you can be notified when I post. Thanks! Happy Holidays!
(Recipe adapted from Real Simple)
2 tablespoons canola oil
2 pounds peeled potatoes (To make this simple we just used shredded hashbrown potatoes)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
2 eggs, lightly beaten
Apple sauce, for serving
Sour Cream, for serving
1. Preheat the oven to 450 degrees. Brush 2 cookie sheets with 1 tablespoon of the oil and set aside.
2. Coarsely grate the potatoes (unless you use pre-shredded potatoes). Place the potatoes in a large bowl with the flour, salt, pepper, eggs, and the remaining oil. Toss to mix well.
3. Drop by rounded teaspoonfuls onto the cookie sheets and press lightly to make patties. Bake 10 minutes or until golden brown on the bottom. Flip the latkes and rotate the baking sheet. Then bake for another 5 minutes or until golden. Serve with applesauce or sourcream.
Saturday, December 17, 2011
I love chocolate covered cherries and I always get them or give them as a present every year at Christmas. I decided to make these cookies to combine the chocolate and cherry flavors. My husband called these chocolate surprise cookies, because you do not realize that the cherry is inside until you bite into it.
Using the cake mix to make the cookie dough makes the cookies extremely moist and almost brownie like. These are cookies taste really good and are easy to make. These make great Christmas cookies and I will be giving them away as gifts.
Chocolate Cherry Covered Cake Cookies
(Cake cookie adapted recipe from Betty Crocker)
1 box Devil's Food Cake Mix
1/3 cup vegetable oil
1. Preheat the oven to 325 degrees.
2. In a large bowl, stir the cake mix, vegetable oil, and eggs with a spoon until dough forms.
3. Take a small ball of dough and shape the dough around one cherry and roll into a ball. Repeat for each cookie.
4. Place the balls about 2 inches apart on an ungreased cookie sheet. Bake for 9-11 minutes or until set. Cool then sprinkle with powdered sugar.
Wednesday, December 14, 2011
This is my mother-in-law's recipe for Salmon. This was originally my grandfather-in-law recipe which has been passed down. This is my favorite way that I have ever had Salmon. The butter and the horseradish sauce make the salmon so tender and good. I also love the French Fried Onions on top, it just adds to the flavor of the salmon. I love salmon and out of all the different preparations of salmon that I have had, this is by far my favorite. I don't even order salmon in restaurants anymore, because I feel that my mother-in-law's recipe is far better.
This salmon is easy to make and makes a great meal for Christmas dinner. My in-laws usually make this for special occasions, such as holidays and birthdays. I will continue to pass this recipe down to my son when he is older. This salmon is a perfect Christmas tradition.
Salmon with Horseradish Sauce
1 stick of Butter
French Fried Onions
1. Preheat the oven to 350 degrees.
2. Cut the butter into slabs and put on the bottom on a 13x9 dish. Place the salmon on the butter, skinside down.
3. Spread the horseradish sauce over the salmon, using enough to cover the top of the salmon.
4. Crush the French Fried Onions over the top of the salmon, using enough to cover the top of the salmon.
5. Bake for 20 minutes for a thin piece of salmon, and a little longer for thicker pieces of salmon. Cook until the salmon flakes easily with a fork.
The measurements for the horseradish sauce and the French Fried Onions depends on the size of the piece of salmon used.
Sunday, December 11, 2011
My husband and I love crab and appetizers so when we found this dip we were really excited. This crab dip is go good and we have even made a meal out of the leftovers. The bread soaks in the dip when they bake together and it comes out tasting so good. We have brought this to parties and everyone loved it and asked me for the recipe. This is definitely a great dip to serve at any holiday party or to eat while watching football.
Crab Dip in a Bread Bowl
(Recipe adapted from Food.com).
2 cans lump crab meat
2 blocks cream cheese
1 cup mayonnaise
1 1/4 cup shredded cheddar cheese
Round loaf of bread
Loaf of bread, cubed for dipping
1. Preheat the oven to 350 degrees.
2. Mix the crab meat, cream cheese, mayonnaise, and 1 cup of cheddar cheese together.
3. Take the round loaf of bread and cut a small circle out of the top of the bread. Save the lid for use during cooking. Cut away the bread inside the round loaf to make a hollow space. Save this bread for dipping.
4. Place the crab meat mixture inside the bread bowl. Sprinkle the remaining cheddar cheese over the top of the dip. Then put the lid back on the bread bowl. Place the bread bowl on a cookie sheet to bake. If there is extra filling that will not fit in the bread bowl, place it in a casserole dish and bake beside the bread bowl.
5. Bake the crab dip for 1 hour and serve hot. Serve with the extra bread from the inside of the bowl and the cubed bread.
Thursday, December 8, 2011
Today is National Brownie Day, so I decided to make Christmas themed brownies These Brownies taste awesome. I love the mint and chocolate flavors together, they remind me of Christmas. These Brownies are a fun project for kids and are great idea to bring to Christmas parties, as a dessert at Christmas dinner, or as a good gift idea.
Mint Chocolate Christmas Tree Brownies
Mint Chocolate Brownies
1/4 cup water
1/2 cup oil
1 cup Andes Creme de Menthe Baking Chips
1. Preheat the oven to 325 degrees. Line a 9-inch cake pan with foil and grease the bottom of the foil.
2. Mix the brownie mix, oil, water, and eggs in a large bowl until well blended. Then mix in the mint baking chips. Pour the brownie mixture into the cake pan and spread evenly. Cook for 40 to 45 minutes or until a toothpick comes out mostly clean. Cool the brownie completely, for about 1-2 hours.
1 can of pre-made Vanilla Whipped frosting
1/2 teaspoon mint extract
5 drops of green food coloring
3. Mix all the ingredients together in a medium-sized bowl and beat on low until they are combined.
4. Invert the cake pan onto a cutting board and take the brownie out of the pan. Peel the foil from the brownie. Spread the frosting evenly over the brownie. Cut the brownie into wedges.
Ready to Decorate Red Icing
5. Frost a zig-zag pattern over the tree to imitate garland. Then decorate the garland with mini M&M's to imitate Christmas ornaments or lights. Break off the end of a candy cane and insert into the center of the bottom of the tree to imitate the tree trunk.
Wednesday, December 7, 2011
This month I decided to join the Crazy Cooking Challenge. This challenge highlights other blogs and encourages bloggers to make things they have not tried before. I have never made fudge before and since I love chocolate and peanut butter I thought this would be a great fudge to try. This recipe was actually really easy and it didn't take much effort except for some constant stirring. This fudge is also a great idea for Christmas presents for teachers, co-workers, and anyone else. For my fudge recipe I am highlighting a recipe I found on Pennies on a Platter. Make sure you stop by that blog and visit some of the other participating blogs.
Have you ever made a mistake while cooking that ended up not turning out to bad? I do it a lot and sometimes I find really great recipes that way. While making this fudge I made a mistake that ended up tasting really good.
While stirring the mixture in the saucepan, I got out the vanilla to add because it needs to be quickly added when the saucepan is removed from heat. I asked my husband to help me add the vanilla because I was stirring. When he added it, I asked, "Why is it red?" Turns out I accidentally pulled out strawberry extract and not vanilla and my husband did not look before he added. This added a hint of strawberry
flavor to the chocolate peanut butter fudge, which actually tasted pretty good.
Chocolate Peanut Butter Fudge
(Recipe adapted from Pennies on a Platter).
1 cup peanut butter chips
1 cup milk chocolate chips
2 1/4 cups granulated sugar
1 (7 ounce) jar of marshmallow cream
3/4 cup evaporated milk
1/4 cup butter
1 teaspoon vanilla extract (or can use strawberry extract instead)
1. Line an 8 x 8 pan with foil.
2. In two separate medium-sized heat safe bowls, place the peanut butter chips in one bowl and the chocolate chips in the other bowl.
3. In a heavy 3-quart saucepan, combine the sugar, marshmallow cream, evaporated milk, and butter. Cook over medium heat, stirring constantly, until the mixture boils. Boil and stir for 5 minutes. Remove from heat and quickly stir in the vanilla (or strawberry extract).
4. Working quickly, stir one-half of the mixture into the peanut butter chips and the other half into the chocolate chips. Stir the peanut butter mixture until fully melted and quickly pour into the 8 x 8 pan.
5. Stir the chocolate chip mixture until fully melted and carefully spread over the peanut butter mixture.
6. Let sit at room temperature until completely cool. To cut flip the fudge over and unpeel the foil.
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Tuesday, December 6, 2011
Today is St. Nicholas Day and my brother's birthday (Happy Birthday!). My grandma was born in the Netherlands and immigrated here after WWII. She still has family over there so when she visited she would bring back food and various things for us. She would always bring back Stroopwafels and I loved getting them. They are these waffle type cookies with a caramel type syrup in the middle, which are really good. When I visited the Netherlands with my grandmother when I was 15, I realized that they had vendors selling warm, fresh stroopwafels. What I wouldn't give for one of those now.
In the Netherlands they celebrate St. Nicholas Day and when we were younger we would always put our shoes outside and would get little gifts in them. I decided to make stroopwafels for St. Nicholas Day. These are not as good as the warm fresh ones I got from the vendors in the Netherlands, but I thought they turned out pretty good.
(Recipe adapted from Food.com).
1 1/2 cups of packed brown sugar
1 cup butter
1 teaspoon cinnamon
6 tablespoons of dark corn syrup
Pizzelles (waffle cookies), original or vanilla flavor
1. In a medium-sized saucepan mix all the ingredients together, except for the pizzelles, over medium heat until it boils, constantly stirring the mixture. Once boiling, simmer the filling and continue constantly stirring for 5-10 minutes until the filling reaches the soft ball stage.
2. Spread about one tablespoon of the filling one on waffle cookie, let it cool for about 1 minute, then squeeze a second cookie on top. The cookies will soften when pushed together by the hot filling.
Sunday, December 4, 2011
Today is National Cookie Day! I love cookies so much, so I thought I would post a great and easy Christmas Cookie recipe. Last year while I was at a cookie exchange my husband decided to experiment with some of the leftover cookie dough. He came up with these cookies, which are delicious. I like making the cookies like cupcakes because they come out really thick and the Candy Cane Hershey Kisses add great flavor.
Candy Cane Chocolate Chip Cookie Cups
Refrigerated Chocolate Chip Cookie Dough
Red sugar sprinkles
30 Candy Cane Hershey Kisses (per dozen cookies)
1. Preheat the oven to 350 degrees.
2. Roll the dough into a rounded teaspoonful and place one ball in an ungreased muffin tin pan. Repeat for the rest of the cookie dough balls. Bake for 10-14 minutes or until golden brown. Then cool for1 minute and sprinkle the red sugar sprinkles on top of the cookies. Cool for an additional 4 minutes.
3. While cooling, double boil the kisses. To do this, boil a small saucepan that is 1/4 full of water on medium heat. Use a small bowl that fits inside the saucepan. Make sure the bowl will not touch the water. Once boiling, put the small bowl on top and add the Hershey Kisses. Stir the kisses until they are melted.
4. Then spoon the melted Hershey Kisses on top of the cookies, covering the indented part. Continue to cool for another 5 minutes. Then carefully move the cookies onto a cooling rack.
Thursday, December 1, 2011
I love anything that is chocolate and peanut butter so I decided to make pancakes using chocolate chips and peanut butter chips. They turned out good and so then I decided to make a peanut butter sauce to go with it. This sauce would also be good with ice cream. It made the pancakes really good. I make pancakes with a ready made mix. This makes it really easy and it is always a go to dinner for us when we forget to defrost something or don't have anything else in the house.
Chocolate and Peanut Butter Chip Pancakes with Peanut Butter Sauce
Chocolate and Peanut Butter Chip Pancakes
Bisquick Shake N' Pour Buttermilk Pancake Mix (10.6 ounces)
1 1/2 cups water
1/8 cup mini chocolate chips
1/8 cup peanut butter chips
1. Pour the water into the pancake mix bottle and close the lid. Shake the batter for 30 seconds. Bang the container to loosen any stuck mix and shake again for another 10 seconds.
2. Heat a griddle or medium-sized skillet over medium heat. Grease the griddle before each batch of pancakes. Pour the batter over the skillet slowly to make pancakes about four inches in diameter.
3. Mix the chocolate chips and peanut butter chips in a small bowl. Take a 1/2 tablespoon of the chip mixture and sprinkle on top of the four inch pancake batter.
4. Cook until bubbles begin to form throughout the pancake and the edges are cooked. Then flip the pancake and cook on the other side for about 2 minutes or until golden brown.
Peanut Butter Sauce
1/2 cup water
1 cup sugar
1/4 cup creamy peanut butter
1 teaspoon vanilla
1. Add the water and sugar to a medium saucepan over medium heat. Whisk the mixture constantly and bring to a boil.
2. Simmer for 3 minutes, whisking constantly, until the mixture thickens slightly.
3. Whisk in the peanut butter. Then reduce the heat to low and simmer for 3 minutes until sauce thickens and is smooth.
4. Remove from heat and add in vanilla.
This makes about 10 pancakes. Drizzle the peanut butter sauce over the pancakes and add whipped topping to serve. Cover any remaining peanut butter sauce and refrigerate.