Cookbook dilema and give away, yes you heard me, COOKBOOK GIVE AWAY!!

OK, I have three cookbooks I bought over the weekend.  I love all three of them.  I made The Charleston Cheese Dip out of Trisha Yearwood's cookbook and my husband loved it.  (I had to check them out, how could I not!!!) Soooo, I am keeping that one. I have two cookbooks left to chose from. I found lots of great recipes I would love to try in both of them.  How can I give one of these two cookbooks up?? So to make it easy for me I decided to let the winner pick.  How great am I ??? 
No, seriously, I want to keep both these cookbooks, so this is really great of me !!! LOL !!!

I'm just kidding, I am happy to share my love of cooking and baking with all my friends and giving away a cookbook is a great way of sharing. 

Now onto the cookbooks.


The first is:


Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips

The second is:

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl



See, I told you, two great cookbooks.  I love Ina, I always watch her show on Food network, and she really does make it look so easy.  And The Pioneer Woman, whats not to love about her?  I check her blog out all the time. 

To be eligible to win one of these great cookbooks, you must:

Become a follower of this blog ! (let me know in the comments of this blog you did this)

Want another chance? After becoming a follower.....

Let me know your favorite recipe from this blog. (let me know in the comments again)

I will pick the winner randomly on Saturday, February 12th, 2011

Good Luck !!

Trisha Yearwood's Charleston Cheese Dip

Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends

I got a new cookbook yesterday.  OK......I got three.  I couldn't help myself.  I rationalized this with my husband by telling him I was doing a cookbook give away.  So now I have to do a cookbook give away, but which one?  As I ponder over which cookbook I have to give up, I decided to try one recipe out.  I picked Trisha Yearwood's Charleston Cheese Dip from her Home Cooking Cookbook. 

Oh man, it did not disappoint. 

It is ooey, gooey, cheesy, melty and bacony all at the same time.  We loved it.  This dip would be perfect to serve at your Superbowl Party !!!

And on a personal note, Tony now wants to marry Trisha, but I reminded him I have her cookbook so I can cook just like her.  My marriage is safe....for now.  Oh, and I guess I get to keep Trisha's cookbook, since my marriage depends on it.  You understand, right ? Don't be mad, I have two other cookbooks to pick from for the give away.

Charleston Cheese Dip

Source: Home Cooking with Trisha Yearwood
Servings: 10
Prep time: 10 min
Cook time: 15 min
Total time: 25 min

Ingredients:

1/2 cup mayonnaise

1 (8oz) package cream cheese, softened

1 cup grated sharp cheddar cheese

1/2 cup grated Monterey Jack cheese

2 green onions, finely chopped

Dash of cayenne pepper

8 Ritz or butter crackers, crushed

8 slices bacon, cooked and crumbled


Directions:

Preheat oven to 350F. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, monterey jack cheese, green onions and cayenne pepper. Transfer mixture to a shallow baking dish, such as a 9 inch pie pan. Top the mixture with the cracker crumbs and bake for 15 minutes or until thoroughly heated. Remove the pan from the oven and top with bacon. Serve immediately with corn chips, crackers or bagel chips

Drunken Ribs

I have had this recipe for years, but haven't made it in a while. I don't even know where I got it from. It's sooooo easy even Taylor could make it.  It's one of those "set it and forget it" recipes !!  I love ribs, but never got the knack of making the ones with the bones.  You know, baby back ribs.  The ones that make me want to say "Get in my belly".  I dug down deep to the bottom of the freezer and pulled out a package of country style ribs (OK, actually I made Tony do it).  I Threw them in the slow cooker and had an easy and delicious dinner.

Drunken Ribs

Ingredients:

3 pounds of country style ribs

One large onion, coarsely chopped

One and one-half cups barbecue sauce, (I love Sweet Baby Rays)

One-half cup beer or apple juice, your choice (I used beer)


Directions:
Add the ribs to the crock pot, then the chopped onions. Combine the bbq sauce with the beer or juice and pour the mixture over the ribs and onions. Cover and cook on low for 6-8 hours. If your sauce isn't thick enough for you, put it in a sauce pan and simmer for about 15 minutes to thicken it up right before serving !!

If you like, shred the slow cooked ribs and mix them with the onions and enough of the sauce to make pulled pork for sandwiches. Serve on buns with dill pickle slices and some potato salad and you've got yourself a meal!

Nutter Butter Cookie Bites !!

Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treatswww.bakerella.com

Since everyone loved the cake balls...er bites and the Oreo truffels, I decided to try the Nutter Butter ones this time.  I used Bakerellas recipe again, but I did not follow it exactly.  That's just the way I roll.  Although they got good reviews, the reviews stated they needed more peanut butter taste.  Since I am a peanut butter freak, I decreased the cream cheese by half and added that amount of crunchy peanut butter to the recipe !! Yes, crunchy peanut butter, I told you, I'm a rebel !! I also used the full package of Nutter Butters.  They came out really good. 

Here is the recipe from Bakerella's site or below with my modifications.  I can see what all the buzz is about.  Co-workers have been asking for these everyday. I mean it has come to the point that I feel like I am being stalked !!  Everywhere I turn someone is asking me to make cake balls, Oreo truffels, etc.... I wonder what is going to happen when I bring these little babies to work.  I was smart, I made a double batch !!

Nutter Butter Bites

Ingredients:
1 pkg. Nutter Butter cookies (broken… use cookie with the cream center)
1 8oz. package cream cheese (softened) (I used half cream cheese and half chunky peanut butter)
chocolate bark

Directions:
1. Finely crush all but 5 cookies( I used the whole package) in a food processor or place them in a ziploc bag and crush into a fine consistency.

2. Combine with cream cheese (I used half cream cheese and half chunky peanut butter). Use the back of a large spoon to help mash the two together.

3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.  (I put mine in the freezer for 10 minutes to harden up, do not freeze solid or chocolate will crack as it dries.)

4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.

5. Once dry, refrigerate and enjoy!

Makes about 30 balls.

Pizza, so not on my new years resolution, but so worth it !!

I have a bonus post today, two recipes.  You need both these recipes to make one great pizza !!  The first recipe is for the crust.  The crust is nice and thin, the way I like it.  The second is for the sauce. 

I am not that thrilled with the canned pizza sauce in the grocery stores so I tried this recipe and it was great.  I found both of these recipes at Annie's Eats.  I trust Annie.  She has not steered me wrong yet.  The girl knows what she's talking about. The crust recipe can be found here and the sauce can be found here.  I followed both recipes exactly, but I added 2 tablespoons sugar to the sauce.  I know, I know, but when we lived in Illinois I found this great pizza restaurant called Firehouse, it was the first time I had a little sweeter sauce.  One bite and I was hooked. Anyone know if they deliver to Oklahoma????

I made a traditional sausage and pepperoni pizza for the boys and a personal veggie pizza for me.  Taylor had a great time helping. He has become obsessed with the food processor just like me.  He used it to shred the cheese.

OK, on to the recipes.

Basic Pizza Dough:

Ingredients:

½ cup warm water (about 110°)
1 envelope (2 ¼ tsp.) instant yeast

1 ¼ cups water, at room temperature

2 tbsp. extra-virgin olive oil

4 cups (22 oz.) bread flour, plus more for dusting

1 ½ tsp. salt
olive oil or non-stick cooking spray for greasing the bowl


Directions:

Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.

To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

Source: adapted from Brown Eyed Baker, originally from Baking Illustrated by the Editors of Cook’s Illustrated Magazine

Pizza Sauce:

28 oz. can diced tomatoes, undrained


3 tbsp. olive oil

1 tbsp. dried basil

1 tsp. dried oregano

½ tsp. dried marjoram

2 tsp. crushed red pepper flakes

¼ tsp. salt

3-4 cloves of garlic, finely minced

Directions:

Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Allow to cook for at least 15 minutes. Once finished cooking, remove from the heat. If you prefer a smoother sauce, use a potato masher or immersion blender to break up the chunks of tomato. Alternatively, simply leave it as is if you prefer a chunkier sauce. Store in an air-tight container in the refrigerator.

Garlic Herbed Shrimp

OK, I am trying to be good and keep my new year's resolution.  It's been tough.  

Today I made salad for dinner.  I have been trying to incorporate salad into our dinner menu once a week.  

I usually make salad and top with grilled chicken, but being the rebel I am, I made shrimp today. 

Garlic and herb shrimp. 

I marinated the shrimp all day and cooked them up right before topping my salad. 

They had a great little kick to them.  (I might have added a little extra garlic and paprika !!)  

 I found this recipe on a scratch piece of paper I had written it on some time ago.  

Not sure where I got the recipe from, but I do know that they are good !! 

Garlic and Herb Shrimp

 

Ingredients:

2 teaspoons ground paprika
2 tablespoons fresh minced garlic
2 teaspoons Italian seasoning blend
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 teaspoon ground black pepper
2 tablespoons brown sugar, packed
2 pounds large shrimp (21-25 bag, raw), peeled and deveined

Directions;

Mix the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper and brown sugar together in a bowl until thoroughly mixed. Toss in the shrimp and coat with the marinade. Transfer to a Ziploc bag and refrigerate at least 2 or 3 hours minimum, flip over at least once.

Preheat a skillet to medium-high heat. Lightly oil the pan with olive oil.  Remove shrimp from marinade and discard excess marinade. Place shrimp in preheated skillet and cook 2-3 minutes per side , turning once, until opaque in the center, (5 to 6 minutes total). Serve immediately.

Enjoy !!

MMMMMM....Brownies.

That was the title of the brownies I made for dessert tonight. 

And the title fits. 

They are moist and fudgy. 

I got the recipe from allrecipes. 

 I love that site.  Especially the reviews. 

You know if a recipe is worth making before you even attempt to make it. 

This brownie recipes was at the top of the list !!

I found a great cake pan that makes six individual cakes. 

 I got it on clearance, don't you just love after the holiday sales !!

I thought that would be great to make individual brownies for my guys. 

You know, the ones you get for $5.00 at the restaurant.  

But mine are cuter........ and cheaper !!

 I served them warm, topped with ice cream, chocolate syrup and whipped cream.

OH, and don't forget the cherry on top !!

MMMMM... Brownies 

Ingredients:

1/2 cup white sugar
2 tablespoons butter
2 tablespoons water (I used cold coffee I had left over, its a great chocolate enhancer)
1 1/2 cups semisweet chocolate chips
2 eggs
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt

Directions

1.Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan.

2.In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.

3.Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares

ENJOY !!

Quick and easy home fries

I linked these to Moms Crazy Cooking !!

We slept in Sunday morning, so when I finally got around to making breakfast, it turned into brunch !!

Tony and Taylor wanted scrambled eggs, toast and home fries.  Everyone calls them something different.  I like to call them American fries.  I found a very simple recipe at allrecipes.  Home fries are very easy to make.  They take a few minutes to cook because you want to be sure the potatoes are done all the way through.  They would be great side dish for dinner instead of the usual mashed or baked potato.  You can also make breakfast for dinner one night, we like to do that once or twice a month.  Great way to save some money. 

If I was making them for just me I would add onion and green pepper.  That would be yummy.  I did add garlic and onion powder to the potatoes while they were frying.  What Tony can't see, he can't pick out !!

Quick and easy home fries.

Ingredients:
3 medium russet potatoes, cubed
3 tablespoons butter or margarine (I used 1 table. butter and 2 table. olive oil)
salt and pepper to taste (I added 1 tea. garlic and onion powder)

Directions:

1.Rinse potato cubes with cold water, and drain well. Make sure potato cubes are all the same size so they will be done at the same time.  Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides.

ENJOY!

My First Guest Recipe: Miss Sherie's Cheesy n Creamy Potato Soup

I saw a post on facebook (you know, that site that steals hours of your day) that I knew Tony would love.  Cheesy n Creamy Potato Soup. 

He loves all things cheesy.

He loves all things potato.

Put the two together and you totally lost him until his plate is clean.

Actually, I think I saw him lick his plate when cheese and potatoes were involved.

I had to get that recipe.

My super bestest friend Miss Sherie (aka Super Chef) was kind enough to send me the recipe and photo.

OK, I had to beg and plead and promise to send her 5,000 red velvet cake balls before she would send me the recipe. 

Just kidding, Sherie is the most giving person I know and she happily sent me the recipe.  

So Sherie is officially my first guest recipe post !! 

Way to go Sherie !! 

She also sent me her picture for the post, hey, she looks just like Paula Deen !

That's strange, I don't remember her having grey hair and living in Savannah Georgia.

I'm hoping to bribe.... I mean ask more friends to share there great recipes and photos with us and be guest posters also !!

I hope everyone tries this fantastic recipe and lets Sherie know how AWSOME it is and how great she is for sharing it with us !!

Cheesy n Creamy Potato Soup

Ingredients:

4 slices bacon, diced

1 onion, chopped (optional)

1 tablespoon all-purpose flour

2 tablespoons of butter

6 cups chicken broth

6 potatoes, thinly sliced

1/2 cup instant mashed potato flakes

Cubed Velveeta - depending on how cheesy you want it. I also add some shredded sharp cheddar to it. I love cheese.

1 cup half-and-half

Salt and Pepper to taste



Directions:

Saute bacon and onions, in a medium saute pan, until browned. Set aside.

Over low heat, in a medium sauce pan, make a roux of the butter and flour, it should look pasty. Slowly add chicken broth and bring to a boil. This will be your base for the soup. Make sure that you whisk this to prevent sticking. Turn heat back down to simmer.

Crumble bacon up and stir it and onion mixture, cheese, potatoes, and instant potatoes into the soup base.

Simmer for 30 minutes and then blend in half and half. Serve.

If you want your soup a little thicker add more potato flakes to it. I also cook mine awhile longer too. I usually don't use the recipe since I have been making this for so long so, I hope that I remembered everything!! You can double this and tweak it to your liking. Enjoy!!

Oreo Truffels, worth fighting over !!

Two of the men I work with, well three really, have been wanting me to make my cake bites again.  One wants them exactly the way I made them the first time.  The second one wants me to make them with oreos instead of cake.  The third one just wants them and doesn't care which way I make them.  I was rather torn about this, but I decided to make the Oreo ones.  I like to make new things and I have never made them with cookies before.  I know Tony would love the Oreo ones also, especially if I made them with mint Oreos. 

Once again I went to Bakerellas great site and made her Oreo Truffels.  I think Taylor will love the name of these. LOL.  I made regular and mint.  I dipped them both in regular and white chocolate. 

I need a better camera, (feel free to send me one !!) but if you look really hard, you can see the green mint crushed Oreos on top the mint truffels.  They turned out really good.  Tony loved both of them.  So did the guys at work.  I brought in 40 of them and they were gone by 8:30 a.m.  I seriously thought they were going to start fist fighting over them, but they settled it like men do and arm wrestled for the last one.  I think I need to start charging for these.  I could take a nice vacation with the money (or buy a nicer camera) !!!!

You can go to Bakerellas site for the recipe, if I get to many request, I will post it !! 

ENJOY !!

What do you do with left over chicken? Make chicken potpie !!

I have never made chicken potpie before.  Can you believe that?  I have had it many, many times, but I have never myself made it.  I needed a recipe to use up the leftover chicken from lastnight and thought this would be perfect. 

I remembered a recipe Pillsbury emailed me a few weeks ago that uses cresent rolls as the crust.
Perfect, I have a can sitting in my refrigerator that need to be used also. 

This recipe makes individual chicken pot pies, but I made one big one.  I don't have custard cups or ramakins like the recipe called for or I would have used them, that would have been cute !!  I have been into individual or bite sized food lately.  What's with that anyways?????  Maybe it's because I don't have to share !!  One of the guys I work with loved this so much, he ate the bowl full Tony brought for his lunch.  My poor sweetie had to settle for a bag of chips he had in his lunchbox.   

To keep with the eating healthy theme, make sure to add lots and lots of veggies and use reduced fat cresents!!!

Pillsbury individual chicken potpies

Ingredients:


1 1/2 cups frozen peas and carrots (I used fresh baby carrots cut small, NO PEAS, added celery and garlic)

1 cup cubed (1/2 inch) cooked chicken or turkey

1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag) (again I used fresh cut small)

1/4 cup milk

1/2 teaspoon dried thyme leaves (I used rosemary since I had it left from lastnight)

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls

1 egg

1 tablespoon water

1/8 teaspoon dried thyme leaves

Directions

Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the soup (I sauted my veggies for a few minutes in butter before adding the rest of the ingredients). Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups.Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup.In small bowl, mix egg and water. Brush mixture over dough. Sprinkle 1/8 teaspoon thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.

ENJOY !

Garlic Rosemary Roast Chicken, that's what's for dinner !!

I haven't made roast chicken for a long time.  Since today was a lazy stay home and cook day, I thought roasted chicken would be perfect.  I love the way it makes the house smell as it cooks.  The recipe I found says to brine the chicken.  WHAT?  I never brined a chicken before.  How the heck do you do that? 

OK, I guess I needed to read the directions.  Pretty easy I guess, well, thats what Annie says from Annie's eats.  Her roast chicken recipe is great.  I made it, but it does take some time, it is surely a weekend dish in my opinion.  The brine doesn't take long, about an hour, it's the constant attention to the chicken and making the sauce.  You could do away with the sauce and it would be just as great.  Next time I am going to do that.  I think the chicken is great on it's own and doesn't need the sauce if you don't have the time. 

I made mashed potatoes, gravy and rolls.  What a perfect meal !!  Tony and Taylor loved it all.  I am going to make chicken pot pie with the leftover chicken and sauce for tomorrow's dinner's. I love that I can use leftovers and make another completely different meal !! and it's easy on the checkbook. YEAH !! Another new year's resolution for me. 

Garlic Rosemary Roast Chicken

Ingredients:

For the brine:

½ cup table salt

10 cloves garlic, unpeeled

3 sprigs fresh rosemary

2 cups hot water

1½ quarts cold water



1 whole chicken (3½-4 lbs.), giblets discarded



For the garlic-rosemary paste:

2 tsp. minced fresh rosemary

2 cloves garlic, minced or pressed

1/8 tsp. salt

¼ tsp. freshly ground black pepper

2 tbsp. extra-virgin olive oil, divided



For the sauce:

10 cloves garlic, unpeeled

½ tsp. extra-virgin olive oil

1¾ cups low-sodium chicken broth, divided

½ cup water

¼ cup dry white wine

1 spring fresh rosemary

Salt and pepper, to taste



Directions:

To prepare the brine, combine the salt, garlic and rosemary in a air-tight plastic bag, sealed with excess air pressed out. With a meat mallet or a rolling pin, pound the garlic cloves until smashed. Transfer the mixture to a large Dutch oven, bowl or stockpot. Stir in the hot water and let stand 10 minutes to release the flavors. Mix in the cold water and stir to dissolve the salt. Immerse the chicken in the brine, cover and refrigerate for 1 hour.



Remove the chicken from the brine and pat dry with paper towels. With an oven rack in lower-middle position, preheat the oven to 450˚ F. With a rack inside a roasting pan, spray the rack lightly with cooking spray.



To prepare the garlic rosemary paste, combine the rosemary, garlic, salt, pepper and 1 tablespoon of the oil in a small bowl. Mix well. Rub 1½ teaspoons of the paste inside the cavity of the chicken. Gently loosen the skin over the breast and thigh on each side of the chicken. Divide the remaining paste between the two sides of the chicken, slipping it underneath the skin. Rubbing over the surface of the skin, distribute the paste over the breast and thigh on each side. Tie the drumsticks together with kitchen twine. Brush the surface of the chicken with 2 teaspoons of the olive oil. Season with freshly ground pepper. Place the chicken breast-side down in the roasting pan and bake for 15 minutes.



While the chicken is cooking, toss the garlic cloves with the oil for the sauce. After the chicken has roasted for 15 minutes, toss the garlic cloves into the roasting pan and bake for 15 minutes more.



Remove the pan from the oven and lower the oven temperature to 375˚ F. Rotate the chicken so it is breast-side up. Brush the remaining 1 teaspoon of oil over the breast. Add 1 cup of the chicken broth and water to the roasting pan. Return the pan to the oven and continue roasting until the chicken is golden brown and an instant-read thermometer inserted in the thickest part of the breast reads 160˚ F. Transfer the chicken to a large serving platter and cover loosely with foil.



Transfer the roasted garlic cloves to a cutting board. Pour the liquid from the roasting pan into a liquid measuring cup; let sit a few minutes, then skim the fat off the surface. You should have about 2/3 cup of liquid (add water if needed). Peel the garlic and mash the cloves into a paste with a fork. Combine the roasting liquid in a small saucepan with the mashed garlic, the remaining ¾ cup broth, wine and rosemary. Heat over medium-high heat until simmering. Reduce heat and continue to simmer about 8 minutes, until partly reduced. Discard the rosemary sprig and adjust seasonings with salt and pepper to taste. Carve the chicken and serve with the sauce.