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Sunday, October 25, 2009

Rice Krispie COOKIES?!

Recently I bought a big box of Rice Krispies for the sole purpose of making Rice Krispies Treats. {Here's a hint for the treats: if you add 1 tsp. of vanilla after you've melted the mallows it will make it even more delicious} After I made the Rice Krispies treats, I saw a blog posting somewhere about Rice Krispies cookies! I got excited and searched for other Rice Krispies cookie recipes. I found one from a Kellogg's Rice Krispies site and decided that would be my best bet. They turned out totally delicious, and they're a nice variation of regular chocolate chip cookies. The Rice Krispies and a crispy crunch to the dough (which is delicious, but sadly Stew doesn't eat cookie dough with me), but once they are cooked (and especially after they cool), the Rice Krispies become chewy. Also note that these cookies aren't the soft and chewy kind, they're light, crispy and somewhat chewy (so they weren't Stew's favorite cookies). But definitely give them a try!

Ingredients:

1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp. vanilla
2 cups Rice Krispies (I wouldn't use the store brand)
1 cup semi-sweet chocolate chips

Directions:
In a large electric mixer, beat butter and sugar together until light and fluffy. Add egg and vanilla. Beat well. Add flour, baking soda, and salt, mixing until combined. By hand, stir in Rice Krispies and chocolate chips. It will look really crumbly, but keep stirring (gently so you don't crush the cereal) until it looks like this:
Using a cookie scoop or tablespoon, drop onto baking sheets coated with cooking spray. Flatten slightly.
Bake at 350° for about 12 minutes (mine took a little longer) or until lightly browned (these cookies turn out really light). Remove immediately from baking sheets and cool on wire racks (this is important for the texture).

Zoom in on this picture: do you see the Rice Krispies?! Yum!

Makes me wonder what other goodies I can make using other cereals?!

Tuesday, October 20, 2009

Crock Pot Pulled-Pork Tacos

You need to try these tacos. They are so good! The chili powder makes the dish (the cocoa powder is a must!) and the pork gets super tender in the crock pot. They are so flavorful! I found the recipe from Real Simple, here.

I forgot to take a picture when I made them, and this picture is from Real Simple. Here's the recipe:

Crock Pot Pulled Pork Tacos

2 cups salsa, plus more for serving (make sure it's like Pace or something, not the fresh stuff)
2 Tbsp chili powder
2 Tbsp dried oregano
2 Tbsp unsweetened cocoa powder
Coarse salt
2 1/2 pounds of pork (I used pork chops and halved the recipe when I made them)

For serving:
Tortillas
Cilantro
Sour cream
Fresh lime (to squirt on top)
Salsa

Directions:
Combine salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and coat with the sauce. Cook on high for four to five hours or on low for seven to eight hours. Shred meat with two forks before serving. Serve on warm tortillas and top with whatever you like.

Zucchini Soup

I had another huge zucchini from Gram's garden and saw this soup recipe and thought I'd try it. It was so so so delicious! As good or better than Zupas! I modified mine a little, so here's my recipe:

Zucchini Soup

Ingredients:
1 cup chopped onions
1 Tbsp butter
3 cups sliced zucchini (seeded if it has large seeds)
2 cups chicken broth
1/4 tsp salt
1/8 tsp pepper
1/2 tsp garlic powder (I threw this in at the last minute, but if I could do it over again I'd just do a couple cloves with the onion)
1/8 to 1/4 tsp cayenne pepper (if you want a little spice)
1/2 cup low-fat evaporated milk
1 cup grated cheddar cheese (optional)
1/2 cup sour cream (optional)
Bacon bits (or cooked and crumbled bacon)

Directions:
In a large pot cook onions (and minced garlic if adding) in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (10–15 minutes). Add salt, pepper, cayenne, and garlic powder (if wanted). Cool slightly. Puree mixture (I did mine with a hand blender, but you can pour it in a blender). Stir in evaporated milk. Return to pot and reheat, but don't boil. Add grated cheese (I didn't do a full cup) and sour cream (I didn't add all of it). In serving bowls, garnish with more cheese and sour cream (if desired) and bacon bits (this makes it really yummy!). Serve with warm crispy bread.

Monday, October 19, 2009

Rating: Our Little Secret

Stew discovered Our Little Secret: Breads and Desserts, when a sampling of items was brought into his work one day. Our Little Secret specializes in mini bundt cakes and fresh baked bread. They also cater. At work, Stew got an order form for us. We called Michelle and she was so friendly! She even delivered the bundt cakes to Lindsey's work! So here's the rundown:















That's right, 100 points! There were no negatives about this place. The atmosphere was just based on presentation and packaging, since we had them delivered. Michelle put them in a gift bag with a cute “thank you” card attached. They were packaged in cute, perfect sized, plastic containers. The service was great, seeing as Michelle went out of her way to deliver them to Lindsey's work, even though she was also catering a wedding that day! At only $2.65 each, they're a steal!

The first bundt cake (we ordered all three flavors) we tried was the Luscious Lemon (sorry, the pictures don't do these babies justice!).As you bite into this cake, tangy sweet lemon puffs out of the cake, enveloping your mouth with flavor. The frosting is light and fluffy, not hardened at all (Lindsey wants to learn how to make frosting like this). The cake itself is extremely moist and dense, but not too heavy.

Next was the Cinnamon Swirl. This was Lindsey's favorite. It tasted like a moist coffee cake, or a snickerdoodle cookie in cake form. The frosting was creamy and light (like the lemon frosting) and complemented the cake very well.

We saved the Triple Chocolate bundt for last.The chocolate was Stew's favorite. It was chocolate overload—wait, there's no such thing as chocolate overload! This was decadent, without being overly rich.

Yes, we ate all three bundt cakes in one night.

It was so worth it.

Tuesday, October 13, 2009

Italian Chicken Sandwich on Ciabatta Bread


I made this sandwich a while ago and just found the picture when I uploaded from Stew's camera. It's something I just threw together because we had some ciabatta bread left over. It was DELICIOUS! The sandwich was almost to big to bite, and was plenty for the two of us to share. I've made different versions of this with leftover loaves and they're all tasty! Here's what I did:

Italian Chicken Sandwich on Ciabatta Bread:

Cook chicken tenders in a skillet with Italian dressing and tear into chunks. Slice loaf in half lengthwise. Put cut-side down on a cookie sheet and broil in the oven until slightly toasted (watch carefully!). Flip over and on the bottom cut-side, spread mayonnaise (or whatever you like), and then layer chicken, sliced tomatoes (take the seeds out for less mess), Italian seasoning (or whatever spice you prefer), and sliced cheese (I used Mozzarella, but we like Pepper Jack too). Drizzle the top half with olive oil and put the sandwich back in the broiler for just a couple minutes (again, watching carefully). I topped it off with lettuce, sprouts, sliced avocado, and balsamic vinegar on the top bun. Slice and serve (carefully, it's huge and MESSY)!

Wish I had the ingredients to make this sandwich again right now!

Saturday, October 3, 2009

Pepper Jack Chicken Enchiladas with Green Chile Sour Cream Sauce

This is what I made for Stew's birthday dinner. Thanks to Liz Edmunds!

Easy, delicious, you must get her book so you can try these! We also like the green chile sauce baked over chicken, poured over rice. Yum!