Dunkin Cooking the Semi-Homemade Way

On Vacation

noreply@blogger.com (MaryBeth) — Mon, 09 Jan 2012 02:40:00 +0000

I hope everyone's 2012 are off to a good start, my husband and I have decided to take a mini vacation from our cooking blog for a little while. We need a chance to regroup and come up with some new yummy semi-homemade recipe ideas. Please keep stopping by and looking at all of the great recipes we have posted since 2007 such as our most popular Posh Piggies and our most talked about Krispy Kreme Burger. We will be back soon with something great to share, I of course will be stopping by all of my friends blogs to see what fabulous things you all will be cooking.

Grape Salad

noreply@blogger.com (MaryBeth) — Sun, 01 Jan 2012 23:07:00 +0000

We went to my mom's house the weekend before Christmas for the family celebration, she had a friend of hers join us for dinner and he made a salad that I had never seen or heard of before. This was so tasty, the entire family loved it, and he was kind enough to tell us where he got the recipe. When we got back home I goggled the salad and found two versions, my husband really liked the sound of both recipes so we chose to mix the two recipes into one fabulous simple salad.

2 Lbs. - Green Grapes (seedless)
2 Lbs. - Red Grapes (seedless)
1 8oz. - Whipped Cream Cheese
1 8oz. - Sour Cream
1 7oz. - Marshmallow Creme
1 Tsp. - Vanilla Extract
2 Tbs. - Brown Sugar

Wash and dry the grapes. In a large bowl mix the cream cheese, sour cream, marshmallow creme, vanilla, and brown sugar until smoot>h. Stir in the grapes and mix until well combined, refrigerate until ready to serve…SOOO EASY! And yet DELISH!

Click here for Printable Recipe...

Merry Christmas And Happy New Year!

noreply@blogger.com (MaryBeth) — Sat, 24 Dec 2011 20:20:00 +0000

Ed and I would like to wish all of our blog friends all across the world… Happy Holidays & Merry Christmas. We hope you fill your tummies with wonderful food and your homes with lots of family and friends. We love this time of year, because it brings lots of love and giving…We will see you all in the New Year for more fantastic recipes and ideas for the kitchen.

MERRY CHRISTMAS TO ALL, AND TO ALL A GOOD NIGHT !!!

Holiday Treats

noreply@blogger.com (MaryBeth) — Mon, 19 Dec 2011 01:56:00 +0000

We went and spent the evening with my sister and her kids last weekend to make some holiday goodies. My sister had been longing to make some chocolate dipped pretzels and my niece who claims she can’t bake wanted to make some rice krispies treats. I packed up all of the needed items and we went over the river and through the woods to Molalla to have some Christmas baking fun.

Rice Krispies:

3 Tbs. - Butter
1 10 oz. - Bag Marshmallows
6 C. - Rice Krispies Cereal
1/2 C. - Mini Chocolate Chips
Food Coloring (we used red)

In a microwave safe bowl heat the butter and marshmallows for about 3 minutes; stop to stir about every 30 seconds. When the marshmallows are melted, stir in a few drops of food coloring and mix to combine. Then quickly stir in the cereal, when the cereal is mostly mixed in add the chocolate chips and combine well. Press the mixture into a lightly greased 13x9 baking pan, firmly press into the corners of the pan until it is all even. Let cool and cut into squares or as I did by using a cookie cutter for Christmas shapes.

Chocolate Dipped Pretzels:

12 Oz. - Bag Semi-Sweet Chocolate Chips
1 Tbs. - Shortening
2 - Dozen Pretzel Rods
Sprinkles

Prepare a parchment lined baking sheet. In a microwave safe dish place the shortening and chocolate chips, microwave until the chocolate starts to melt but stir every 20-30 seconds. Try to not over heat the chocolate or it will burn or get stiff and unusable. Using a spoon lower the pretzel rod into the melted chocolate and spoon it over the pretzel about half way up. Once coated with chocolate lay the pretzel onto the baking sheet then use the sprinkles. When all pretzels are done place into the refrigerator to set for 30 minutes or do like we did and place them into the garage since it was colder outside then it was in the fridge.

Click here for Printable Recipe...

Pineapple Upside Down Cookies

noreply@blogger.com (MaryBeth) — Mon, 12 Dec 2011 03:05:00 +0000

My husband and I were talking Christmas cookies the other day, he was asking if I could make a pineapple upside down cookie this year since he loves the cake so much. I started looking online to see what I could find to make these little gems for him; I was really surprised at how many versions I ran across. After about 10 minutes of looking I found the perfect recipe for me, it used a box cake mix. I knew this would turn out amazing and also be quick and easy.

4 - Eggs
1/2 C. - Oil
1 C. - Candied Cherries (chopped)
1 C. - Candied Pineapple (chopped)
18.25 Oz. - Pineapple Cake Mix (you will need 2 boxes)
1/4 C. - Brown Sugar
1 1/2 Tbs. - Butter (soft)

Preheat oven to 325 degrees.

Mix eggs, oil and 1 box of cake mix using either your stand mixer or hand mixer. Once combined mix in the other cake mix then fold in the candied fruit, this mix will be very thick. In another dish mix together the butter and brown sugar, then set aside. On a parchment lined baking sheet place about 1 inch balls of dough about 2 inches apart then sprinkle with a little of the brown sugar butter mix. Bake the cookies for 8-11 minutes or just until the edges are golden brown. Let cool on the rack for 1 minute then transfer to a cooling rack. My husband was very happy that I found this recipe and made these cookies for him, they were so easy to make and are big on flavor.

Click here to Print Recipe...

Peppermint Sugar Cookies with Chocolate Drizzle

noreply@blogger.com (MaryBeth) — Sun, 04 Dec 2011 23:39:00 +0000

Dunkin Cooking the Semi-Homemade Way was given another Foodbuzz opportunity again; Duncan Hines was giving out coupons to try any of their cakes, glazes or Comstock-Wilderness Fruit Fillings. I was excited to have been chosen to try some of the great products, for my posting I chose to use the Duncan Hines Chocolate Glaze, it is wonderful. The texture of the glaze is creamy & smooth, the flavor is a deep dark chocolate that I simply love, the glaze paired extremely well with my creation. Thank you again Foodbuzz and Duncan Hines for opportunity to enjoy your wonderful products.

1 - Roll of Prepared Peppermint Sugar Cookie Dough
1 - Bottle Duncan Hines Chocolate Glaze
Your Favorite Cookie Sprinkles

Place about 1 inch balls of cookie dough onto a parchment lined baking sheet about 2 inches apart then bake in a 350 degree oven for 12-15 minutes or until slightly golden. Let cool on the tray for 1 minutes then transfer to a cooling rack until completely cooled. Take the outer wrapper off the top of the glaze bottle then remove the cap and protection seal. Place in the microwave and warm for 30-50 seconds, keep an eye on it so it does not burn. Place the cap back onto the bottle and shake vigorously to ensure the glaze is loose enough to drizzle. If not keep microwaving in increments of 10 seconds until you have reached the desired constancy. Place the cooled cookies back onto the parchment lined baking sheet then open the cap on the bottle and drizzle the glaze over the cookies, allow the glaze to set up on the cookie ( this took about 5-6 minutes) then serve. I simply loved the chocolate glaze mixed with the peppermint of the sugar cookies.

Click here to Print Recipe...

Thanksgiving Leftover Sliders

noreply@blogger.com (MaryBeth) — Mon, 28 Nov 2011 02:22:00 +0000

My final November posting is not really a recipe but just a method, so you can play with it any way you wish. This is our contribution to Thanksgiving left over ideas, we all have so much food left over whether we cooked or brought home a plate home from a friends or family gathering. Don't get me wrong I love leftover turkey pot pie or gallons of turkey soup but we went a little simpler and quicker this year with our leftovers.

King's Hawaii Butter Rolls
Turkey
Ham
Stuffing
Jellied Cranberry
Stuffing
Gravy

Open the dinner roll, place down a piece of turkey then top with ham. Next… top with a small scoop of stuffing followed by the cranberry, and then top with the dinner roll. Serve alongside some gravy dipping sauce to dunk these little sliders into.

NOTE…We put our slices of Ham and Turkey in the smoker to warm them up and to give them the added Yum factor of the Hickory wood flavor…can you say YUMMMMO !

Click here to Print Recipe...

Cranberry Supreme Jell-O

noreply@blogger.com (MaryBeth) — Mon, 21 Nov 2011 01:06:00 +0000

I have not made this recipe in 10 plus years, my best friend Susen and I used to make it every holiday season for our families and children. Everyone simply loved the sweet and tangy combination of flavors this Jell-o had to offer. This Jell-o makes a wonderful substitution of jellied cranberry or whole berry cranberry sauce, this recipe does call for using the whole berry sauce but I don't care for whole cranberries so I use the jellied instead. I hope that if you try this recipe that you and your family love it as much as mine does.

1 (3oz) - Package Raspberry Flavored Gelatin
2 C. - Boiling Water (divided)
1 (16oz) - Can Jellied Cranberry Sauce
1 (3oz) - Package Lemon Flavored Gelatin
1 (3oz) - Package Cream Cheese
1/3 C. - Mayonnaise
1 (8 oz) - Crushed Pineapple with Juice
1 C. - Whipping Cream
1 C. - Mini Marshmallows
1 C. - Cool - Whip

Dissolve raspberry gelatin in 1 c. boiling water, stir in the cranberry sauce until well combined. Pour into the bottom of a 1 1/2 qt round mold. Chill until partially set. Dissolve the lemon gelatin in 1 c. boiling water then set aside. Beat together the cream cheese and mayo; gradually add the lemon gelatin. Stir in the pineapple and juice. Chill until partially set. When the lemon mixture is ready whip the cream then fold into the lemon mixture, when full incorporated stir in the mini marshmallows. Carefully spread the lemon mixture over the top of cranberry layer and again chill until fully set. When ready to serve dip the jell-o mold into hot tap water to loosen then invert a serving plate on the top of the jell-o ring and turn over. My jell-o mold has a flat top so I chose to spread a thin layer of cool-whip on the top as an added layer.

Click here for a Printable Recipe...

Holiday Sausage Dressing

noreply@blogger.com (MaryBeth) — Mon, 14 Nov 2011 03:32:00 +0000

This week’s posting is a first for me, I found this recipe in the Sunday paper and both my husband and I thought it sounded really good. We both simply love dressing with our holiday dinner and it is usually Stove Top Stuffing, don't get me wrong we love a good helping of Stove Top but at the same time there really is nothing better than homemade dressing. My husband very much hates celery, so I did leave it out of our version, but of course if your family likes it feel free to add it to your version. This recipe also only called for Garlic Texas Toast but we chose to use half garlic and half cheese.

1 Pkg. - Johnsonville Italian Mild Ground Sausage
6 Slices - New York Garlic Texas Toast
6 Slices - New York Cheese Texas Toast
1/2 C. - Butter
1 Large - Chopped Onion
2 C. - Chopped Celery (optional)
1 C. - Chopped Green Bell Pepper (optional)
1 Tsp. - Rubbed Sage Seasoning
2 - Eggs (beaten)
2 C. - Chicken Broth
Salt & Pepper

Bake the toast in a 425 degree oven for 10 minutes, cool and cut into 1 1/2 inch pieces. Transfer the bread to a mixing bowl and set aside, lower the oven temp to 325 degrees. In a large skillet cook the sausage until no longer pink, remove from the pan and set aside. Add the butter to the pan and sauté the veggies until tender. Add the veggies, sausage, sage, salt, pepper to the bread in the mixing bowl and mix to combine. Stir in the broth and eggs and stir until well mixed, transfer into a 3-4 quart casserole dish. Cover with foil and bake for 60 minutes, uncover and bake for another 10 minutes or until the dressing is brown and crispy.

Click here for a Printable Recipe...

Pumpkin Caramel Apple Pie

noreply@blogger.com (MaryBeth) — Sun, 06 Nov 2011 15:00:00 +0000

I decided to start off my November Thanksgiving ideas with dessert, not just any dessert but one that has very rapidly become a Dunkin Family Favorite. This is a re-post from December 15th 2009, I did make 1 slight change to the recipe this year and I think it improved on the pie as a whole.

1 - 9 Inch - Graham Cracker Crust
1 - 21 oz. Can - Caramel Apple Pie Filling
1 Envelope - Unflavored Gelatin
4 Tbs. - Cornstarch
3/4 Tsp. - Pumpkin Pie Spice
1/8 Tsp. - Salt
1 Tsp. - Saigon Cinnamon
1 - 15 oz. Can - Pumpkin Puree
1 -12 oz. Can - Evaporated Milk
2 - Eggs (beaten)
1/2 C. - Sugar

Spread the caramel apple pie filling evenly into the bottom of the pie crust, set aside while you work on the pumpkin filling. In a large sauce pan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon and salt. Stir in the evaporated milk and pumpkin puree; let the mixture sit for 5 minutes to soften the gelatin. Cook over medium heat until the mixture comes to a bubble, cook and stir for another 2 minutes. Remove from heat then gradually stir 1 cup of the pumpkin mixture into the beaten eggs; return all egg mixture into the sauce pan. Return to the heat, cook and stir for another 2 minutes but do not boil. Remove from heat and stir in the sugar. Once the pumpkin mixture is ready carefully spread over the apple pie filling, cover and refrigerate for 6-24 hours.

This recipe would also be great in a parfait form, using a parfait glass place in a small layer of graham cracker crumbs then layer on the apple pie filling and top with the pumpkin custard.

My mother-in-law has developed celiac disease so I also made this for her in a gluten free form, I simply put some of the pumpkin custard into a ramekin for her to enjoy.

Click here for Printable Recipe...

Sweet Tater Tot Casserole

noreply@blogger.com (MaryBeth) — Mon, 31 Oct 2011 01:54:00 +0000

My last recipe idea for October could not be any easier or tastier. This dish can be made quickly on any weeknight; it would be a great dinner idea to make before all of the little ones head out for Trick or Treating. My husband who is not a big fan of sweet potatoes, but is actually starting to really loved this dish. This is not a new dish by any means just a small twist on an old family favorite that everyone has a version of.

1 Lb. - Ground Hamburger, Turkey or Chicken
2 - 20 oz. - Alexia Sweet Potato Tots (Puffs)
1- 10 oz. - Cream of Chicken Soup
1 C. - Shredded Mexican Cheese Blend
1 Tsp. - Salt
1 Tbs. - Johnny's Garlic Seasoning
1/2 - Soup Can of Milk

Grease an 8x11 baking dish with cooking spray. Cook the ground meat with seasonings over high heat until no longer pink and a little caramelized, once browned add the soup and the half can of milk to the meat mixture. In the baking dish layer in some of the tater tots then cover with some of the meat mixture and top with cheese, repeat layers ending with cheese. Bake in a 400 degree oven for 30 minutes or until brown and bubbly.

Click here for a Printable Recipe...

Pumpkin Raisin Cake

noreply@blogger.com (MaryBeth) — Sun, 23 Oct 2011 23:26:00 +0000

Those who know me are probably wondering where the pumpkin dessert is, I have been making such wonderful fall flavored dishes the last few weeks but I simply could not hold off any longer without posting a pumpkin dessert. This is not just any pumpkin dessert, this is as simple as they come and the slow cooker does all of the work. The aroma around the house that Sunday afternoon was simply heaven....

1 - 29oz. Can - Pumpkin Puree
4 - Eggs
1/2 C. - Brown Sugar
1/4 C. - White Sugar
1 - 12oz. Can - Evaporated Milk
4 Tsp. - Pumpkin Pie Spice
2 Tsp. - Cinnamon
1/2 Tsp. - Salt
1/2 C. - Raisins
1 - 18 1/4oz. Box - Carrot Cake Mix
1 Stick - Melted Butter

Spray the slow cooker liner with cooking spray. In a large bowl combine the eggs, sugars, milk and spices and stir well. Mix in the pumpkin and raisins then stir to combine, pour the pumpkin mixture into the slow cooker sleeve. Sprinkle the dry cake mix evenly over the pumpkin mixture then drizzle the entire thing with melted butter. Cover with the lid and cook on high for 3-3.5 hours or on low for 5-6. When ready to serve simply scoop out of the crock pot and dollop with whip topping or vanilla ice cream. When I served it to my husband I did make some fresh whipped cream but didn't think to make it and use in the picture.

Click here for Printable Recipe...

Harvest Hash

noreply@blogger.com (MaryBeth) — Sun, 16 Oct 2011 20:15:00 +0000

Last weekend for Sunday dinner I made what I would call a fall harvest dinner, it was so delish and easy. It had all of the great flavors and smell of fall throughout the house, my husband who is not a big fan of sweet potato or yams admitted to me that he really liked this dish. I served it up with a big slice of BBQ ham steak and it was simply amazing, defiantly a must do again.

2 - Garnet Yams or Sweet Potato (peeled & cut into cubes)
6 - Thick Cut Bacon Slices (cut into pieces)
1 - Medium Red Onion (diced)
2 - Honey Crisp Apples (cut into chunks)
EVOO (extra virgin olive oil)
Kosher Salt

Preheat oven to 400 degrees.
In a large bowl add the yams then drizzle with oil and sprinkle with some salt. Toss to coat then arrange on a baking sheet. Roast the yams until tender but not mushy, 10-15 minutes. Take out of the oven and set aside. Coat a large frying pan with olive oil; add the bacon and cook over medium heat just until it starts to get crisp then add in the onion. Sauté until the onions are soft and tender, add the apples and cook for another 3-4 minutes. Stir in the yams and cook just until they start to get a little crisp around the edges about 6-8 minutes. Serve along with the ham steak and enjoy all the flavors of fall!

Click here for a Printable Recipe...

Spicy Meatball Ravioli Soup

noreply@blogger.com (MaryBeth) — Sun, 09 Oct 2011 21:35:00 +0000

During the cold, wet, and windy fall and winter months we really love to make a thick and hearty soup for dinner. This last Sunday I made soup in the slow cooker, I simply love anything that I place into the slow cooker and walk away while it does amazing things to the items you have placed inside. I found this recipe on Brandie's site, The Country Cook. I did however make a few changes to the ingredients to make it more our own. This soup went really well with the pumpkin cornbread that we posted last Sunday, but just some crusty bread or soft dinner rolls would have been great as well.

1 Lbs. - Frozen Mini Meatballs
1/2 Lbs. - Buitoni Frozen Braised Beef & Sausage Ravioli
32 oz. Box - Beef Stock
2 (15.5oz.) Cans - Cannellini Beans (do not drain)
1 (14.5oz.) Can - Italian Diced Tomatoes (do not drain)
1 Small - Onion (minced)
2 Tbs. - Garlic (minced)
1/2 Tbs. - Italian Seasoning
1/2 Tsp. - Celery Salt
1 Tbs. - Johnny's Garlic Seasoning (or garlic powder)
1 Tbs. - Dried Parsley
1/4 Tsp. - Red Pepper Flakes
1/2 C. Heavy Cream
Parmesan Cheese
Corn Starch

Pour the beef stock into the crock pot and add the beans, diced tomatoes, onion, garlic, and all seasonings. Stir to combine, and then add in the meatballs; turn the slow cooker on low for 6-8 hours. About 45 minutes before you are ready for simmer stir in the ravioli and allow them to cook until tender, about 15-20 minutes. When the soup is ready, thicken with the corn starch and heavy cream, ladle into serving dishes and enjoy.

Click here for Printable Recipe...

Pumpkin Corn Bread

noreply@blogger.com (MaryBeth) — Sun, 02 Oct 2011 21:51:00 +0000

Fall is here and I could not be any happier...I love the fall and winter months. I was so excited to see the weather change and some fall colors changing on the trees, along with fall weather and color I also get to enjoy fall foods. For me fall foods include a great deal of pumpkin, apple, soups, cinnamon, nutmeg and other great spices. My husband loves corn bread and we eat it all year long, this time however I made him pumpkin cornbread. This was an amazing side dish for the hearty Italian soup we had for dinner. I didn't have any at the time, but my "Homemade Pumpkin Butter" would have been simply amazing on this corn bread. I did have some honey butter and that was oh so delish on top of this warm pumpkin corn bread.

1 C. - Flour
3/4 C. - Yellow Cornmeal
1 Tsp. - Baking Powder
1/2 Tsp. - Baking Soda
1/4 Tsp. - Salt
2 - Eggs Beaten
1 C. - Canned Pumpkin Puree
1/2 C. - Brown Sugar
1/4 C. - Canola Oil

Preheat oven to 425 degrees. Grease muffin cups or an 8 x 8 baking dish. In a large bowl stir the flour, cornmeal, baking powder, baking soda and salt. In a small bowl, stir together the eggs, pumpkin, sugar and oil. Mix together the wet and flour mixture and stir well, do not over mix. Divide the mixture among the muffin cups or evenly spread into the baking dish. Bake in the 425 degree oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.

Click here for Printable Recipe

Click the Link on the "Homemade Pumpkin Butter" Above to go to the Butter recipe...

Twilight Delight Mousse

noreply@blogger.com (MaryBeth) — Sun, 25 Sep 2011 20:34:00 +0000

I really do enjoy being part of the FoodBuzz Family, being part of the tastemaker program I get to enjoy samples of new upcoming products from vendors that partner with FoodBuzz. This Opt-in has been my personal favorite so far, FoodBuzz joined forces with Ghirardelli Chocolates. I was given 3 large bars of chocolate and 2 bags of mini bars, each has its own unique flavor and richness but I loved them all. When I opened my little brown cardboard box and found all of these wonderful chocolates I was just beside myself with happiness. I of course started to think of what I could make, however this time my husband decided to step in and take charge of the decision making and he chose the following recipe and which chocolate bar to use in it...he made an excellent choice, this recipe turned out awesome.

1 7 oz. - Bar Ghirardelli Intense Dark Twilight Delight
1 1/2 C. - Mini Marshmallows
1/2 C. - Milk
2 C. - Heavy Whipping Cream (whipped)
1/4 Tsp. - Sea Salt (garnish)
2 Mini Bars - Ghirardelli Intense Dark Sea Salt Bars (garnish)

In a heavy saucepan, heat the candy, marshmallows and milk, and heat over low heat until melted and smooth. Set aside to cool while you beat the cream. Place the heavy cream into a stand mixer with the whip attachment or use your hand mixer, beat at high speed until still peaks form. Fold the melted chocolate mixture into the whipped cream, turn from the bottom up and over using a rubber spatula. Spoon into single serving parfait dishes, and garnish with shaved Intense Dark Sea Salt chocolates and top it with a pinch of extra sea salt.

Side Note: You can also spoon this into a 9 inch Chocolate Cookie Pie Crust, chill for 3 hours then garnish and serve.

Click here for Printable Recipe...

Bacon Blueberry Pancakes

noreply@blogger.com (MaryBeth) — Sun, 18 Sep 2011 23:32:00 +0000

Over this past Labor Day Holiday my husband and I spent the day out in the beautiful Columbia River Gorge. We took a cruise on the Stern-wheeler paddle boat, drove passed Multnomah Falls then drove by the famous View Point Inn from the Twilight movie. After we left the View Point I saw a road side fruit stand that was selling locally grown blueberries and I knew immediately that I wanted pancakes. Of course there is nothing better with fresh blueberry pancakes than fresh homemade blueberry syrup with a side of bacon...my mouth is drooling all over again. Of course you know us; we couldn't just serve bacon on the side like most people, and no we had to cook it into the pancakes. This was the best pancake so far that I have had in my life yet.

1/2 Lb. - Cooked Crisp Cooked
2 C. - Original Bisquick Mix
1 C. - Milk
2 - Eggs
2 Tbs. - Sugar
2 Tsp. - Baking Powder
1 Tsp. - Vanilla
1 C. - Fresh Blueberries (check for stems)

Blueberry Sauce;

1 C. - Sugar
2 C. - Water
1 1/4 C. - Fresh Blueberries (check for stems)
Water
Cornstarch

In a mixing bowl combine the Bisquick, milk, eggs, sugar, baking powder and vanilla. Mix well until fully combines, then carefully stir in the berries. Set as side the batter and heat your electric griddle. In the mean time make the berry sauce, in a medium sized pot mix the sugar, water and berries. Cook over high heat and boil for about 15 minutes, after boiling turn the heat down to medium high and using a potato masher break up some of the berries to make a chunky sauce. Using the water and corn starch make slurry to thicken the sauce to the consistency you would like. Once you have reached your desired thickness for the sauce turn it down to warm while you cook the pancakes. Spray the hot griddle with some cooking spray, lay down a piece of bacon onto the griddle (we cooked 3 at a time). Ladle some batter over the bacon and cook the pancakes until the edges are dry and ready to turn once golden on the bottom. Flip the pancakes and cook the other side, serve the hot bacon blueberry pancakes with a drizzle of the fresh hot homemade blueberry sauce and watch as your family makes them disappear faster than you can make them.

Click here for Printable Recipe...

Chimichurri

noreply@blogger.com (MaryBeth) — Sun, 11 Sep 2011 22:36:00 +0000

We really love to enjoy a good steak at home from time to time; we have found that our most favorite steak is a “Flat Iron”. This cut of steak is so forgiving in cooking, you can go rare to well over done and it is still tender and juicy. My husband cooks them up on the outdoor grill to perfection, they need nothing on them to enhance their natural fantastic flavor but when I saw this topping being used on steak, I knew my husband would love it. He is a cilantro freak, so I knew this would be a great hit with him.

1 Bunch - Parsley Chopped
1 Bunch - Cilantro Chopped
3 Tbs. - Capers Chopped (I left these out)
2 - Garlic Cloves Chopped
1 1/2 Tbs. - Red Wine Vinegar (I used red wine garlic vinegar)
1 1/2 Tsp. - Salt
1/2 Tsp. - Red Pepper Flakes
1/2 Tsp. - Fresh Ground Black Pepper
1/2 C. - Olive Oil

Put the parsley, cilantro and garlic into a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix well to combine. Allow the mixture to sit for 30 minutes to allow the flavors to blend. This sauce is not only great on steak but I think it would also be wonderful on pork and chicken as well.

Click here for Printable Recipe...

Happy Labor Day !

noreply@blogger.com (MaryBeth) — Mon, 05 Sep 2011 03:30:00 +0000

Happy Labor Day My Friends!

We hope everyone has a safe and fun filled day with family and friends, we will see you back here next week with another yummy recipe idea.

Herbed Parmesan Dipping Oil

noreply@blogger.com (MaryBeth) — Sun, 28 Aug 2011 21:15:00 +0000

The Foodbuzz Tastemaker program teamed up with Crisco Oil, and as an Opt in I received three bottles of New Crisco Olive Oil. Of the three bottles, there were as follows a Light, Pure, Extra Virgin, and with my bottles of oil I also got four recipe cards. I chose to make the Herbed Parmesan dipping oil with some French bread for dipping. It turned out great, the oil on its own has such outstanding flavor but when mixed with the other ingredients it really shines. Thank You to Foodbuzz and Crisco Olive Oil, for giving me the opportunity to try and share with others your amazing new product.

1/2 C. - Crisco Extra Virgin Olive Oil
1 Tbs. - Balsamic Vinegar
1/2 Tsp. - Minced Garlic
1/4 Tsp. - Kosher salt
1/4 Tsp. - Ground Black Pepper
1/4 Tsp. - Chopped Fresh Rosemary
1 Tsp. - Grated Parmesan Cheese
French Bread

Place all ingredients into a jar with a lid or a plastic container with a tight fitting lid. Shake well then pour into a saucer or shallow dish. Serve next to some French bread for dipping and enjoy!

Click here for Printable Recipe...

Peanut Butter Caramel Chocolate Banana Ice-Cream

noreply@blogger.com (MaryBeth) — Sun, 21 Aug 2011 23:11:00 +0000

I was watching the food network the other day and happened to see 5 Ingredient Fix with Claire Robinson, I love how she can take 5 simple items and turn them into something outstanding. I was extremely amazed when she made a dish that had only 3 items and how delicious it looked, I told my husband the same day about her recipe and that we had to make it this weekend, but for my version it would have 1 or 2 additions.

3 Ripe - Bananas
1 Tbs. - Peanut Butter
1 Tbs. - Honey
1 Tbs. - Hershey Chocolate Syrup (optional)
1 Tbs. - Hershey Caramel Syrup (optional)

Cut the bananas into 1-inch sections then lay onto a baking sheet and freeze. Once frozen place the bananas into the food processor and puree, scraping down the side of the bowl as needed. Add the peanut butter and honey (I left out the honey and replaced it with the chocolate and caramel) and puree until smooth and creamy. Serve immediately or refreeze until ready to serve.

Click here for Printable Recipe...

Bacon Pineapple Waffles

noreply@blogger.com (MaryBeth) — Sun, 14 Aug 2011 20:13:00 +0000

Last summer my husband and I spent the weekend at the beach, on our way home we stopped for breakfast in Lincoln City to a place I had not been too since I was a little girl. We had breakfast at Sambo's restaurant; I really loved this place when I was little. Sambo's has a jungle theme throughout the restaurant with tigers, lions and wildlife. My husband and I shared a plate of pineapple pancakes, they were wonderful. The pancakes were light, fluffy with bits of pineapple cooked into them; a few weeks ago the thought of these wonderful little cakes came to mind so I set out to make them at home. Of course our version is a little different than the original but just as tasty.

6 Slices - Bacon (chopped & cooked to crisp)
8 oz. Can - Crushed Pineapple
8 oz. Can - Pineapple Tidbits (drained & reserve the juice)
2 C. - Bisquick Mix
1 - Egg
2 Tbs. - Oil
1 -1/3 C. - Milk

In a saucepan place the crushed pineapple and simmer until warm and thick; this will be the topping for the waffles. In a mixing bowl place the Bisquick, egg, milk, and oil, using the reserved juice add enough milk to make the 1 1/3 C. liquid then add that to the bowl. Stir well to combine and make lump free batter. Heat a waffle iron and when ready spray with non-stick cooking spray then ladle in the batter and spread around evenly. Top with some of the bacon and pineapple tidbits, lower the lid and cook until golden brown. To serve place the waffle on a plate then place a spoonful of the reduced crushed pineapple in the center of the waffle and garnish with a few pieces of the cooked bacon.

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Smoked Salmon Chowder

noreply@blogger.com (MaryBeth) — Wed, 10 Aug 2011 02:44:00 +0000

Every so often my husband and I will go to the beach in Lincoln City and have dinner at Chinook Winds Casino. They have what has to be the best smoked salmon chowder I have ever consumed. When we spent this last 4th of July in Seattle, we found that Ivar's on the board walk also had some pretty amazing salmon chowder. When we were window shopping in Seattle we found a store that sold smoked salmon chowder in a pouch. We bought it and decided to add a few extra goodies to it, it turned out fantastic!

1 - 12oz. - Pouch SeaBear Smoked Salmon Chowder
1 1/2 C. - Half & Half (milk can be used, and thicken with cornstarch)
1 C. - Fresh Corn Kernels (optional)
6 - Slices of Bacon (cooked & crispy) (optional)
1/8 Tsp. - Red Pepper Flakes (optional)
1 - 15 oz. - Can Diced Potatoes (optional)
1/2 Tbs. - Parsley (optional)
1 Tbs. - Johnny’s Garlic Seasonings (optional)
Salt and Pepper to taste

Place into a saucepan the chowder mix, half & half, corn, potato, parsley, Johnny’s, salt/pepper and red pepper flakes. Heat gently over medium heat for about 15 minutes or until chowder is hot. Simmer the chowder longer if you would like a thicker soup. Ladle into serving dishes and garnish with the chopped bacon, enjoy!

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Southwest Chopped Salad

noreply@blogger.com (MaryBeth) — Sun, 31 Jul 2011 19:23:00 +0000

We have been going at least once a week to “The Canyon Grille”; they are our new “Go To” place in Beaverton. As far as we are concerned they have the absolute best burgers in town, I am a creature of habit and always have the same burger when we go. My husband on the other hand likes to step out of the box and try new things; his new favorite item at Canyon is the chopped southwest salad. The owners Perry and Opel are such fantastic people, very caring and compassionate about their food that they don't care when Ed and I come in and make changes to their existing menu items. Perry has actually started doing it himself, we came in the other night and he was telling us about a cool new sandwich he was thinking about creating...sorry to say it must stay a secret at this time. If any of our followers or anyone who reads our blog that lives in the Beaverton area, I would highly suggest if you have not tried “The Canyon Grille” you really need to make time to go in and visit with Perry and Opel and devour one of their awesome burgers or one of the many fabulous items on the menu. Keep in mind this place is extremely tiny but well worth the wait for the best food in town!

*** FYI...The Normal Southwest Chopped Salad on the Menu at "The Canyon Grille" does NOT come with the Pulled Pork. ***

The Canyon Grille: The Canyon Grille Website

8825 SW Canyon Rd
Beaverton, OR
503-292-5131

Mon-Fri 11-8
Sat 9-7
Sun 9-2ish

The following recipe is either for 1 very large salad or 2 small....

2 C. - Iceberg Lettuce
2 C. - Napa Cabbage
1/2 C. - Cilantro Leaves (chopped)
1/2 C. - Corn Kernels
1/2 C. - Black Beans
3/4 C. - Shredded Mexican Blend Cheese
1 Small - Diced Tomato
1/4 C. - Ranch Dressing
1/4 C. - Sweet Baby Ray's BBQ Sauce (plus 2 tbs.)
3 - Chopped Crispy Chicken Strips (deep fried)
1 C. - Multi Colored Tortilla Chip Strips (fresh gourmet)
1/2 C. - Pulled Pork (optional)
4 Stripes - Crispy Bacon Chopped (optional)

In a large bowl mix the lettuce, cabbage, corn, beans, cilantro, cheese and tomato. In another small bowl mix the bbq sauce and ranch together, pour half the dressing over the salad and mix well. In a large salad bowl or 2 small bowls place the tortilla strips in the bottom and top with the salad mixture, sprinkle more chips around the perimeter of the bowl. Toss the chicken strips in the leftover 2 Tbs. of bbq sauce and place on the salad, then sprinkle the bacon pieces then layer on the pulled pork and drizzle on the rest of the salad dressing.

ENJOY !

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Cold Strawberry Soup

noreply@blogger.com (MaryBeth) — Mon, 25 Jul 2011 01:00:00 +0000

A few weeks ago one of my driver's at work brought me a half flat of fresh local strawberries, I was so surprised by this. My husband and I hulled them and then froze the berries so we could use them all summer long. Now that the hot summer days have finally arrived in Beaverton I took some out of the freezer to make something a little sweet for dessert tonight, I also wanted to make something I have not tried before. I came across a recipe that sounded just like what I was looking for, simple not too fussy, cold and delish.

2 C. - Hulled Sliced Fresh or (thawed) Frozen Strawberries
1 C. - Orange Juice
8 Oz. - Yoplait Light French Vanilla Yogurt
1/2 Tsp. - Vanilla Extract
1/4 C. - Sugar
Whip Topping

In a blender combine the berries, juice, yogurt, vanilla and sugar until smooth. Refrigerate until cold before serving. Pour into a bowl or cup and top with a dollop of whipped cream, then enjoy this cold refreshing dessert soup on a hot summer night.

Click here for Printable Recipe...