Back to Cookbook-ing...

So when I made up our menu plan for the next two weeks, I pulled out our new slow cooker cookbook and picked several recipes from it to try... We tried the first one on Sunday and another tonight and so even though I neglected to take pictures, I thought I'd share with you about these two recipes and then hopefully I'll remember to take pictures for the rest :) The cookbook we're working out of is by America's Test Kitchen, one of my favorite resources for recipes and tips. I love their TV show and usually their recipes, so when I saw this cookbook, I knew I just had to have it for my collection! The cookbook is Slow Cooker Revolution.

 

Now, the first recipe we tried, from page 64, was for Beef Stroganoff. Let me say that I'm a stroganoff fanatic, BUT I have my own preferences when it comes to the beefy, mushroomy goodness that is that dish. This recipe was good, but not one I'd make again.  First of all, the prep work for it takes quite a bit of time between browning mushrooms, sauteing aromatics, cutting up meat, etc. and then 9-11 hours in the slow cooker. It also has wine in it which sometimes I enjoy, but to me it gave the stroganoff an "off" flavor, like it was trying to be more of a stew and less stroganoff. I make a stew called Red Wine Stew and this dish came out somewhat of a cross between a good stroganoff and that stew...jack-of-all-trades, master of none.  It also involves dried mushrooms which most people don't keep on hand and while I agree that the addition of them probably kept the mushroom taste in the dish, don't think they rescued it in any way. Now, honestly I didn't enjoy the dish that much the first night, hot out of the crock, but the next day, as leftovers, with a little extra sour cream tossed on top, it was actually better in my opinion than it was the first night. As I said though, not something I'll be making again, especially since I enjoy my own recipe so much more... And since I won't be making it again, I'm not going to share the recipe here :) If you want to try it yourself, you'll have to get the book!

The second recipe we tried was tonight's supper and it was FABULOUS! Even my 11.5 month old loved it, and she isn't big on potatoes as a rule. My almost-3-yr-old also loved it, even with the bacon in it, and she usually doesn't like bacon! And of course hubby and I liked it.  It DOES make a big batch and I don't know how well it would freeze, so I would probably consider either cutting it in half next time, making sure we have company or trying to freeze it. This time we'll just eat the leftovers :)  This recipe I'll share with you, along with my alteration (because I can never leave well enough alone!) As with the previous recipe, this one had a little prep work, but nothing as involved. It does, however, require frying bacon on the stove, so make sure you have a splatter guard handy or be willing to clean up the spatter...

Loaded Baked Potato Soup

Recipe By     : America's Test Kitchen
Serving Size  : 6    

8 ounces bacon -- chopped
1 onion -- minced
2 cloves garlic -- minced
1 1/2 teaspoons minced fresh thyme -- or 1/2 tsp dried
2 tablespoons all-purpose flour
4 cups low sodium chicken broth
3 pounds russet potatoes -- peeled and cut into 1/2" pieces
2 cups shredded cheddar cheese
1/2 cup heavy cream
salt and pepper
3 scallions -- sliced thin

Cook bacon on stove top in a skillet until crisp. Drain, reserving 2 tbsp of the fat and cool bacon pieces. Refrigerate for later use in topping soup. Meanwhile, in reserved fat, saute onions, garlic and thyme until golden brown, about 10 minutes. Add flour, whisking to incorporate thoroughly. Cook for 1 minute. Add 1 cup of the chicken broth, making sure to scrape up any of the browned bits in the pan. Pour all of this into the crock. Add potatoes and remaining broth. Cook on low for 4-6 hrs or until potatoes are tender. Once tender, transfer 2 cups of the potatoes to a bowl and mash until smooth. Add cream to this. Mix shredded cheese into soup to melt, reserving 1/2 cup or so for topping. Add mashed potato mixture back in and stir to combine. Heat through, about 5 more minutes. While heating, microwave bacon bits from earlier prep for 20-30 seconds until warm. Serve soup with bacon bits, reserved cheese and scallions.

Source:
  "Slow Cooker Revolution"

My notes: 

I did NOT peel the potatoes since in my opinion the peel is part of what I like about baked potatoes. This worked just fine. I also did not remove the potatoes to mash until smooth. Instead I took my manual potato masher and just mashed up the soup in the crock before adding the cheese and cream. I also added another cup of broth to the soup since it was very thick and I didn't want it to burn in the crock while on "warm" waiting for hubby to get home from work... This was by far the best crockpot potato soup I've made. I didn't have scallions on hand so didn't use them and think I might consider adding a dollop of sour cream to the top sometime...

Baby shower recipes

Ok, so it's been FOREVER since I posted anything to this blog of any interest. Yeah, I've been busy, but I've also just been lazy and not gotten on and posted anything... I HAVE been cooking, just not recording what I'm cooking on the blog nor photographing it. However, two weekends ago I DID get some photos of some of the things I cooked AND I know that there are several folks who wanted copies of the recipes, so I'm posting this for them! :) The cooking was for a baby shower for my friend Andrea who's due to deliver her fifth child any time now. I had a great time cooking up a storm for the shower and am glad to know that folks enjoyed the food.  So, without further ado, here's a few pictures I took at the start of the shower as well as all the recipes I used with my notes...

In the center is the watermelon baby carriage filled with minted melon salad. On the top right is a spinach salad with strawberries and poppy seed dressing. Bottom left is a tray with stuffed tomatoes, bacon cheeseburger meatballs and stuffed mushrooms. Top left is a tray with crackers and mini cheese balls.

Back of the baby carriage carved with the soon-to-be born baby Ian's name.

Cheese ball tray with assorted crackers

Left to right: Stuffed mushrooms, bacon cheeseburger meatballs and stuffed tomatoes.

 The things I didn't get pictures of were the two kinds of candied popcorn, regular popcorn and caramel corn, the cake pops and the "Martha" punch. Now, on to the recipes!

First up, the minted melon salad served in the baby carriage which was carved from a watermelon with orange slice wheels:

Melon Salad With Lime, Mint, And Ginger

1 cantaloupe -- made into balls
1 honeydew melon -- made into balls
1 medium seedless watermelon -- hollowed out and carved into baby buggy; fruit made into balls
1/2 cup fresh lime juice
1/2 cup chopped fresh mint
2 tablespoons grated lime peel
1/4 cup sugar
2 tablespoons grated peeled fresh ginger
2 tablespoons honey

Place melon balls and mint in large bowl. In a small bowl, combine lime juice, lime peel, sugar, ginger, and honey, whisking to blend. Toss with melon and mint. Refrigerate until ready to serve, stirring occasionally, up to 3 hours. Serve in carved watermelon.

This recipe yields 18-20 servings.

Next is the mini cheese balls, which can be made and frozen ahead if desired.

Mini Cheese Balls

8 oz cream Cheese -- softened
12 oz blue Cheese -- crumbled
1 lb  Sharp Cheddar Cheese -- shredded
1/2 tsp onion powder
1/2 tsp  Worcestershire Sauce

1 cup walnuts, pulsed to a fine crumb in the food processor

Mix all ingredients until smooth. Using a small cookie scoop, roll into individual cheese balls. Roll each ball into walnut crumbs.  Can be frozen then thawed prior to serving. Allow to sit at room temperature for 15 minutes before serving with assorted crackers.
 

Then there were the bacon cheeseburger meatballs... These are a big hit at home as well as at parties as they contain a "surprise" of cheese and bacon on the inside of the meatballs.

Mini Bacon Cheeseburger Meatballs

 

6 eggs, divided use

2 envelopes onion soup mix

2 pounds ground beef

4 tablespoons all-purpose flour

4 tablespoons milk

2 cups shredded cheddar cheese (8 ounces)

8 bacon strips, cooked and crumbled

2 cups crushed saltines (about 60 crackers)

Combine ground beef, onion soup mix and 2 eggs until thoroughly mixed (using gloved hands if, like me you don't like the feel of raw meat!). Set aside. In a small bowl, combine milk and flour. Mix with the shredded cheese and bacon. Divide this into 48 (or so) small balls (I used my smallest cookie scoop for this). Now, divide the meat into 48 portions as well. Roll these into balls, then press one of the cheese/bacon balls into the center of each meatball, making sure to encase the cheese inside the meat. Once all the balls are ready, preheat your oven to 375°F. 

 

Whisk together the remaining 4 eggs into a shallow bowl or pie plate. Place the cracker crumbs in another shallow bowl or pie plate. Spray a couple of rimmed baking sheets with non-stick spray (or better yet, line with non-stick foil!). Now, dip each meatball into the egg mixture then roll in the cracker crumbs to coat. Place onto baking sheet. They can be very closely spaced as long as they aren't touching. Put the sheet(s) into the oven for 20-25 minutes or until browned. If preferred, you can brown them in little oil in a skillet on top of the stove, but I prefer the "low maintenance" method of oven browning. These can be prepared ahead and frozen, then reheated in a warm oven.

Then were the stuffed tomatoes. These were simply cherry tomatoes that had been cored and "scooped" (to remove most of the seeds and juice), then piped with a homemade boursin cheese spread. Here's the recipe for the boursin:

Homemade Boursin

2 large cloves  garlic -- minced fine
16 oz  cream cheese -- softened
8 oz butter -- softened
1/3 tsp pepper
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried dill
1/2 tsp dried marjoram

Mix throughly. Place in piping bag with small star tip and use to fill cherry tomatoes. This cheese may also be used as a cracker spread, placed in a mold for a pretty cheese "mold" with crackers, used for filling chicken breasts or mushrooms...and it freezes beautifully!

The stuffed mushrooms are also a super simple recipe that can be prepped ahead and then reheated before serving.

Pesto Brie Mushrooms

 

48 button mushrooms, stemmed and cleaned

1 wheel baby brie cheese, rind removed and cut into small cubes

2 tbsp dry sherry

1 tbsp unsalted butter

1 tbsp olive oil

1 tsp minced garlic

1 jar prepared pesto

1/4 cup dry breadcrumbs

Saute the mushroom caps (in batches if needed) in skillet with butter, oil, garlic and sherry until just softened. Once soft, place on a baking sheet and put 1 cube of brie into each cap. Top each cube with a small amount of pesto, then sprinkle breadcrumbs over all. Bake in a 350°F oven for 10-15 minutes or until hot and bubbly.

If preparing ahead, stop after adding brie and pesto and refrigerate. When ready to serve, sprinkle with breadcrumbs and bake as directed.

For beverages at the shower we had ice tea (made with a combination of regular black tea and Republic of Tea's Ginger Peach) as well as what I call my "Martha" punch. I really like this punch as it's not like so many what have ice cream components and so is very light and refreshing, especially in the hot summer months.  

 

I made an ice ring using rinds from orange and lime and a few frozen cranberries. To make a pretty ring, fill a pretty bundt pan about 1/3 full with water and put in your "decorations" (rinds/berries/flowers/whatever). Freeze for an hour or two. Once hard, add more water. This way you make sure your "decorations" are in the center of the ring instead of floating to the top!

Now for the punch recipe. This recipe makes about 3 gallons of punch:

Martha Punch

 

2 containers frozen pineapple juice concentrate, thawed

1 containers frozen lemonade concentrate, thawed

1 containers frozen orange juice concentrate, thawed

1 container frozen cranberry juice cocktail concentrate, thawed

1 container frozen apple juice concentrate, thawed

2 gallons water (for dilution)

ice cubes

2 liters ginger ale

 

Combine thawed concentrates and allow to meld overnight. When ready to serve, dilute with two gallons of water and ice ring or ice cubes. Add 2 liters of ginger ale just before service.

Last but not least were the two different kinds of "candied" popcorn I made. The theme of Andrea's shower was "She's about to Pop" so we did all kinds of round and pop themed items. I made my "normal" caramel corn recipe as well as two colors of "jello" popcorn. Both are yummy, but I prefer the caramel :)  Here are the two recipes:

Jello Rainbow Popcorn

16 cups air-popped popcorn

1/2 cup butter

6 Tbsp.  light corn syrup

1 cup granulated sugar

1 large pkg.  JELL-O Gelatin (I used strawberry and blue berry)

1/2 tsp baking soda

1 tsp vanilla extract 

Preheat oven to 250°F. Spray two rimmed baking sheets with non-stick spray. Put popcorn on sheets and put into oven to keep warm.
 
Put butter and corn syrup in small saucepan; cook on low heat until butter is melted. Add sugar and gelatin powder; stir until gelatin is completely dissolved. Bring to boil on medium heat. Reduce heat to low; simmer 5 minutes. Remove from heat and add vanilla and baking soda. Mixture will foam up, so be ware!  Pour immediately over popcorn and stir to coat well. Spread evenly on baking sheets.
 
Bake 15 minutes. Stir then return to oven for another 15 minutes. Cool. Remove from pan. Break into small pieces.


Grandma's Caramel Corn


16 cups air-popped popcorn
1 cup butter
2 cups packed brown sugar
1/2 cup light corn syrup
1/2 tsp baking soda
1 tsp vanilla extract


Spread popped corn on two large rimmed greased baking sheets. Put in a 250°F degree oven to keep warm. Combine butter, brown sugar, and corn syrup in a 2 qt. sauce pan. Heat over medium until sugar dissolves. Continue to boil to firm ball stage (248 degrees on the candy thermometer), about 5 minutes. Remove from heat, stir in soda and vanilla (will foam up) and then pour mixture over warmed corn in a fine stream. Return to the oven for 45 minutes, stirring every 15 minutes. Store in an airtight container.



That's it! Enjoy!

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Mega-batch Meatballs...

Ok, here's another "no photo" post...unless I manage to take a picture of the finished product...we'll see :) But I wanted to get this post up while the recipe was fresh in the front of my head so that you all can benefit from it :) 


Every month or so I make what I call my "Mega-batch Meatballs". This is just an extra-large batch of "plain" meatballs that I make, divide into meal-sized portions and freeze for later use.  It really is a big time-saver as well as a sanity saver to have these in the freezer for last minute dinners. 


We use them for everything from spaghetti/ravioli and meatballs to Swedish meatballs, to meatball soup to meatball sandwiches to meatball lasagna... Really, the ideas are endless for what you can do with these! 


One of the big secrets to making big batch meatballs though is in the making and cooking of them.  I use a "cookie scoop" (disher) to create same-sized meatballs, scooping them out then rolling with gloved hands (only because I don't like the feel of raw meat!).  Once they're rolled, I place them all on a rimmed baking sheet, pretty close together, and pop them in the oven to bake until done. I usually get about 4 dozen on a sheet, each about 2" in diameter.  


Once they're baked and cooled, I put them in freezer bags (I use a vacuum sealer) and freeze. I can then use them straight from frozen if making spaghetti/ravioli by dropping the bags into the water with the pasta to thaw, or can thaw them overnight for other uses. 


Four pounds of ground meat generates about 5 dozen meatballs, which is enough for 5 meals in this house with leftovers. You can double this recipe if you like to make even more or half it to make fewer.  It's a very forgiving recipe and you can add your own favorite spices, use fresh or canned breadcrumbs, skip the milk, etc. as you like.  I hope you'll give this recipe a try and then let me know what you think!


Note: Back in 2009 I posted another meatball recipe from the Make-A-Mix cookbook... I like that recipe as well, but like this one better with the combination of beef and pork...


Mega-Batch Meatballs


2 lbs ground beef (I prefer 85/15 ground chuck)
2 lbs ground pork
2 pkg. Lipton onion soup mix (one box)
4 eggs
2 cups dried breadcrumbs (homemade or store-bought, plain or Italian style)
1 1/3 cups water
1/3 cup milk
1 tbsp Worcestershire sauce
2 tbsp grated Parmesan cheese (optional)
1 tbsp Italian seasoning (optional, not necessary if using Italian style breadcrumbs)


Preheat oven to 375F. Whisk together eggs, water and milk. In a large bowl, combine breadcrumbs and soup mix.  Add liquid ingredients and mix to combine. Allow to stand 5 minutes to hydrate. Add ground meats and throughly combine with gloved hands. Using a cookie scoop (disher), scoop out mounds of meat and then roll to make balls. Place close together on an ungreased rimmed baking sheet and bake for 20-30 minutes until lightly browned. Use immediately or, if freezing for later use, allow to cool, then package and freeze. To use from freezer, either thaw overnight in the fridge or, if using with pasta, drop frozen package into boiling pasta water to thaw, then combine with sauce. Enjoy!

Thin Pizza Crust

It's been a while since I posted to any of my blogs. Life seems to always get in the way :) Over the weekend, while working on replacing flooring in our playroom/den that abuts the kitchen, I made this recipe for thin pizza crust. It was a big hit. I made one pizza with leftover fajita-seasoned chicken breast (shredded), black beans (smashed) as the "sauce" and co-jack cheese and the other was a traditional "cheese" (with tomato sauce and mozzarella) for my daughter who prefers "plain" pizza. We enjoyed it so much I thought I'd share the recipe with you all! So first are my notes which are followed by the recipe.  Enjoy!

This recipe is based on one from King Arthur Flour. I adapted it to use semolina flour like my chef friends do (you can pick this up at HEB from Bob's Red Mill or online from King Arthur Flour).

 I followed the directions for resting in the refrigerator overnight by placing the dough ball in a large ziptop bag.  Make sure you leave it open a tiny bit for the gasses to escape or your bag may explode! 

After refrigerating overnight, I divide the dough into two balls and rolled/hand-stretched to the desired size/shape. Make sure you stretch the dough using your knuckles instead of fingertips to keep from tearing.

 I did not use a greased pan or parchment paper but instead sprinkled a flat cookie sheet (no edges) with some extra semolina (or could use cornmeal) and then put the crust on that to rest for 30 minutes while the oven preheated. The semolina/cornmeal allows you to just slide the pizza off the cookie sheet and onto your pizza stone. If you don't have a pizza stone, you can just bake it on the cookie sheet as is, but the stone definitely is worth the investment if you bake much pizza or bread for that matter!

 The first pizza I baked straight from it's raw state with toppings on (because I neglected to read the directions!) for 12-14 minutes and it was very good, but the second pizza I par-baked following the directions to bake then top and bake again and it was definitely much crispier. Make sure to allow the pizza to rest on a cooling rack for at least 5-10 minutes or your toppings may just slide right off :)

This crust was perfect! Crispy on the bottom but not tough from overworking, stretched perfectly by hand and had nice flaky layers to it. YUM!

Thin Pizza Crust (or Crackerbread)


3 cups bread flour
3/4 cup semolina flour
1 teaspoon instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil
1 1/2 cups lukewarm water
Toppings:
seeds, herbs and salt
OR
pizza seasoning; tomato sauce, cooked meats, vegetables, and cheeses of your choice


Dough: Place ingredients in your bread machine in order suggested by manufacturer. Process on "dough" cycle. 


Bake as directed below. Or refrigerate dough for up to 2 days; this step will develop the crust's flavor.


Divide the dough in half (or in thirds, for cracker-thin crust).


Shape each piece into a 10" to 14" circle or rectangle (thicker or thinner crust), and place each on a piece of parchment paper or greased pan.


Allow to rise for 30 minutes or so, covered, while preheating the oven to 475°F.


To make cracker bread, spray the dough with Quick Shine or brush it with garlic oil; and sprinkle with assorted seeds. Or top any way you choose. Bake for 12 minutes, till brown and crisp. For the crispiest pizza, bake the crust for 8 minutes, until set, before topping with sauce and cheese; then bake for an additional 4 minutes.

Make Your Own: Easy Bake Oven mixes

This year for Christmas we're giving my niece an Easy Bake Oven...Now, the cost of the Easy Bake isn't in the oven itself, but in all those little packets of mix. In addition to the oven and one of the add-on kits, I decided to make up a bunch of mixes for her to use. So here are the five mixes I've made... Chocolate Chip Cookie mix, Chocolate Cake mix, White Cake mix, Chocolate icing mix and White icing mix. All five have labels with the directions on them right on the container so no need to hunt up directions. And each container makes at least 8 batches, so there's plenty to work with.  I'm posting both the recipes for the mixes and the Word document with the labels in it here if you should want to use them for your own gift or personal use... Enjoy and Merry Christmas!

Three of these recipes are from the Budget 101 website and a couple are my own versions of other mixes...

EZ Bake Chocolate Chip Cookie Mix

1 1/2 cups quick-cooking oats
3/4 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup brown sugar -- packed
1/2 cup vegetable shortening
1/4 cup mini chocolate chips

In a medium bowl, combine first four ingredients, stirring to blend. Cut in shortening with a pastry blender or a couple of knives until it is a coarse meal texture. Place into a seal-able storage container or zip-top bag and store in a cool dry place. Use within 12 weeks.  

 

To Use:
1/2 cup cookie mix
2 teaspoons water

1 tsp butter (optional)

Blend well. Let sit 5 minutes. Form into 1/2" balls. Place onto ungreased pan and press down slightly to flatten out.

------

EZ Bake Chocolate Cake Mix

1 cup sugar
3 tablespoons unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable shortening

In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and salt.  Stir with a wire wisk until blended.  With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Place into a seal-able storage container or zip-top bag and store in a cool dry place. Use within 12 weeks. 

 

To use:

 

1/3 cup chocolate cake mix

4 tsp water

Stir with a fork or spoon until blended and smooth.  Pour mixture into greased and floured Easy Bake cake pan. Bake in Easy Bake or preheated 375F oven for 12 to 13 minutes.

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EZ Bake Chocolate Frosting Mix

2 cups confectioners sugar -- sifted
3 tablespoons instant nonfat milk powder
1/2 cup unsweetened cocoa powder
6 tablespoons vegetable shortening

Combine all ingredients until mixture resembles crumbs. Place into a seal-able storage container or zip-top bag and store in a cool dry place. Use within 12 weeks.

To Use:
1/3 cup chocolate frosting mix
3/4 tsp. water

 

In a small bowl, combine frosting mix and water. Stir with a spoon until smooth and creamy. Makes about 1/4 cup frosting.

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EZ Bake White Cake Mix

1 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable shortening

In a medium bowl, combine sugar,  flour, baking soda, and salt.  Stir with a wire wisk until blended.  With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Place into a seal-able storage container or zip-top bag and store in a cool dry place. Use within 12 weeks. 

 

To Use:

1/3 cup white cake mix
4 teaspoons water

Stir with a fork or spoon until blended and smooth.  Pour mixture into greased and floured Easy Bake cake pan. Bake in Easy Bake or preheated 375F oven for 12 to 13 minutes.

 

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EZ Bake White Frosting Mix

2 cups confectioners sugar -- sifted
3 tablespoons instant nonfat milk powder
6 tablespoons vegetable shortening

Combine all ingredients until mixture resembles crumbs. Place into a seal-able storage container or zip-top bag and store in a cool dry place. Use within 12 weeks.

To Use:
1/3 cup white frosting mix
3/4 tsp. water

 

In a small bowl, combine frosting mix and water. Stir with a spoon until smooth and creamy. Makes about 1/4 cup frosting.

Enjoy!