Meatless Monday Twisted Peas and Rice

I'm starting something new this week, " Meatless Monday" Recipes. I will still share recipes with meat in them though. Just thought this would be fun for a while.
What You’ll Need
1 1/2 Cups Edamame ( it’s okay to use frozen just thaw first)
4 1/2 Cups vegetable broth
1 medium white onion
2 Tbsp olive oil (not extra virgin)
2 Cups white rice (uncooked *not instant)
1 Lemon (washed and zested)
1 Tbsp tarragon (chopped)
1 Cup Parmesan cheese (grated)
1/2 tsp Salt
1/2 tsp Black pepper
Large saucepan with lid
Lemon zester ( or grater)
Before You Start remove edamame beans  from pods

Let’s Make It! Place olive oil in saucepan, add onion and cook over medium heat until soft (about 4 to 5 minutes), stir in the vegetable broth, slowly add the rice stirring well, reduce heat to medium and cover with the lid , cook on low for about 25 minutes ( or until the rice absorbs all of the broth). Remove from heat and add, Edamame, lemon zest, tarragon, 3/4 cup of parmesan ( reserve the rest for topping) salt and pepper and toss together well. Sprinkle with remaining parmesan. cheese when you serve it.
Serves 4

Parsnips the Unnoticed Vegetable Make Spicy Parsnip Pancakes

     What You need

     1 cup parsnips (cleaned, peeled and grated)

     1 tsp cumin

     2 green chilies (seeded and finely chopped) your choice depending on your favorite

     1 tsp ground coriander

     1/2 tsp ground turmeric

     1 tsp baking powder

     1/2 cup flour

     1/4 cup corn flour

     1/2 cup onion (finely chopped)

     1 tsp ginger (grated)

     Salt and pepper

     4Tbsp olive oil (not extra virgin) for frying

     Nonstick Frying pan or flat griddle

Lets Make It!

In a mixing bowl combine parsnips, cumin, chilies, coriander, turmeric, baking powder, flour, corn flour, onion and ginger, salt, pepper and 1/3 cup of cold water ( dribble it in slowly you might not need all of it). Mix until a thick batter is formed. Add about I tablespoon of olive oil to the skillet and heat on medium high heat. When the oil is hot, place a few large tablespoons of the mixture into the skillet to form a round pancake about 1/2 inch thick. You can cook 2 or 3 at a time and keep them warm in a low oven while you make the rest. Cook for 2-3 minutes until golden brown, then flip over and cook the other side until browned. Should make about 8 pancakes. Serve the pancakes with the honey, honey mustard, ranch dressing ,or salsa.

Serves 2

Basil and Corn Tart Recipe

Basil is still happily growing in the windowsill and there's still corn in the freezer from summer.  I thought I'd share this veggie recipe with you today. This recipe makes a nice addition to a brunch menu or serve for a light lunch.

What You Need

1/3 cup butter, softened

 2 Tbsp  Sugar

 1/2 tsp Salt

 3 Eggs

 2/3 Cup Yellow Cornmeal

 2/3 Cup All-purpose flour

 1 Cup half-and-half (or light cream)

 1-1/2 Cups Corn kernels (fresh or thawed if using frozen)

 1/2 Cup coarsely chopped fresh basil (plus a few small leaves for garnish, optional)

 1/2 tsp Salt

1/4 tsp Black Pepper

Electric Mixer

9 inch Tart Pan (or round cake pan )

Aluminum Foil

Plastic Wrap

Tomato ( chopped for garnish, optional)

Before You Start: This recipe requires refrigeration of the crust prior to completion. Make the crust (see below) preheat oven to 350® after removing crust from the refrigerator.

 Lets Make It! In medium bowl, beat butter with electric mixer on medium speed to blend (about 30 seconds). Add sugar and 1/2 tsp salt. Beat until combined. Beat in 1 egg until combined. Add in cornmeal and as much of the flour as you can with the mixer; stir in any remaining flour. Form dough into a Frisbee looking disc and wrap in plastic. Chill for about an hour (until it’s easy to handle).

After dough has cooled, press and pat dough evenly into bottom and sides of tart pan. Cover pastry with double thickness of foil and bake 10 minutes; remove foil. Bake 4 to 6 minutes more.

In medium bowl whisk together 2 eggs and half-and-half. Stir in corn, basil, 1/2 tsp salt and the pepper. Pour into corn crust. Bake 35 to 40 minutes (or until set, no jiggling). Let stand 10 minutes. Sprinkle with tomato and additional basil. To garnish before serving

Serves 6-8

Comfort Food Spicy Tomato Soup

What You Need
1 Tbsp extra-virgin olive oil
1 small onion (chopped)
2 garlic cloves (crushed)
coarse salt and ground pepper
1 tsp ground cumin
1/2 tsp ground coriander
4 cups roasted tomatoes (canned, jarred or made by you see recipe below)
1/2 tsp sugar
1/2 cup cream ( half n half or milk is fine too)
1 Tbsp unsalted butter
Fine mesh sieve or food mill
Blender
Additional, your choice of one or all :Fresh cilantro leaves, croutons and red-pepper flakes, for serving

Let’s Make It! In a saucepan, heat oil over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft (about 12 minutes). Add cumin and coriander; cook, stirring, until fragrant. Add tomatoes, sugar, and 1/2 cup of cream and 1/2 cup of water water, stir well and  cook until warmed through. In batches, puree soup in a blender until smooth (use caution when blending hot liquids). Strain through a fine-mesh sieve. Stir in butter and season with salt and pepper. Serve soup with crusty croutons, chopped cilantro (or cilantro leaves) and red-pepper flakes.
Serves 4

Roasted Tomatoes
2 cans (28 oz. each) whole peeled tomatoes
3 garlic cloves (crushed)
3 Tbsp olive oil
Large roasting pan

Before You start: Preheat oven to 400 degrees.
Let’s Make it! Place tomatoes in a large roasting pan. With your hands or a large fork, roughly tear each tomato into 1-inch strips. Add garlic and drizzle oil over top. Roast until mixture thickens and holds a trail when you run a knife through it60-90 minutes) rotate the roasting pan halfway through the cooking time. Use immediately, or let cool, then refrigerate in an airtight container, up to 1 week.

Post Christmas Pecan Cake

The holiday can easily be extended with this delicious concoction. I hope you enjoy this yummy pecan cake with rum frosting.

What You Need
3/4 cup unsalted butter ( at room temperature, plus a bit more to butter the pan)
1 1/4 cups pecans
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup light brown sugar
1/2 cup granulated sugar
3 large eggs
3/4 cup buttermilk
1 1/2 tsp pure vanilla extract
2 cups confectioners' sugar
2 Tbsp heavy cream
1 tsp dark rum
1/2 tsp baking soda
8 inch square baking pan
Food processor
Electric Mixer
Wire cooling rack

Before You Start : preheat oven to 350°  and butter sides and bottom of baking pan.

Lets Make It! In a food processor finely grind 1 cup of the pecans. Add the flour, baking powder, baking soda, and salt and pulse to combine; set aside. Using an electric mixer, beat 1 stick of the butter with the brown and granulated sugars until light and fluffy, 5 to 6 minutes. Beat in the eggs one at a time. Gradually add the pecan mixture, mixing until well combined. Stir in the buttermilk and 1 tsp of the vanilla. Transfer the batter to the baking pan. Bake until golden brown (and a toothpick inserted into the center comes out clean) about 30 to 35 minutes. Cool for 10 minutes, and then transfer to a rack to cool completely. In a bowl beat the remaining butter with the confectioners' sugar and cream using an electric mixer, beat until fluffy. Beat in the rum and the remaining vanilla. Spread on cake. Chop the remaining pecans and sprinkle on top.

Serves 8

Yummy Holiday Gingerbread Loaf Recipe

You saw it in the wordless Wednesday post above, now you can make some too.

What You Need

     1 3/4 cups all-purpose flour

     3/4 cup whole wheat flour

     2 tsp baking powder

     1 tsp ginger (ground)

     1/2 tsp baking soda

     1/4 tsp salt

     1/4 tsp cardamom ( ground)

     1/4 tsp cinnamon (ground)

      1/4 tsp nutmeg (ground)

     1 cup low-fat milk (warmed to 100° to 110°)

     1/2 cup molasses

     1/4 cup canola oil

     3 Tbsp prunes (puréed)

     2 large eggs (lightly beaten)

     3/4 cup dark brown sugar (packed)

     1/2 cup golden raisins

    Non stick cooking spray

     2 Tbsp finely chopped walnuts

    Large Mixing Bowl

   Medium mixing bowl

   Whisk

    9x 5 loaf pan

   Wire cooling rack ( optional)

    Thermometer

Before You Start : Preheat oven to 350°. Spray inside of loaf pan with cooking spray.

Let’s Make It! In a large mixing bowl combine flours, baking powder, ginger, baking soda, salt, cardamom, cinnamon, and nutmeg. Mix together. In a medium mixing bowl combine milk molasses, canola oil, prunes, and eggs. Mix well with a whisk stirring until well blended. Add sugar, stirring until well blended. With the back of a spoon or your hand make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until combined. Stir in raisins. Scrape batter into loaf pan .Sprinkle walnuts in a 2 1/2-inch-wide strip down center of loaf. Bake about an hour ( or until a wooden pick inserted in center comes out clean.) Cool loaf in pan (on a wire rack works best)

Serves about 12 slices

*Katies Tid Bits-try using a jar of prunes baby food instead of the puréed prunes

Let's Play With Our Food

The holidays are the perfect time to play with your food. I hope you'll enjoy this delicious macaroon recipe, and these food craft ideas. They should all help to make the season bright and add some wonderful memories too. Enjoy!


Macaroon Snowmen
What You Need
2 large egg whites
1/4 cup sugar
2 tsp vanilla extract
1/8 tsp salt
3-1/2 cups sweetened flaked coconut
3/4 cup macadamia nuts ( finely ground)
16 (5-inch) wooden skewers
16 mini gift boxes ( available in  the bakery dept)
Cookie sheets
Parchment paper
Cooling racks
Electric mixer
Pretzel sticks
Ribbon or fabric scraps

Before You Start : Preheat oven to 350 ˚Line 3 large cookie sheets with parchment paper.
Let’s make it! Beat egg whites in a large bowl on high speed until foamy, about 1 minute. Add sugar, extract, and salt, beating to stiff peaks, about 5 minutes. Gently fold in 2 cups coconut, then the nuts, until just combined. Roll with damp hands into 32 balls (3/4 inch in diameter) for bottom and middle of snowmen, and 16 balls (1/2 inch in diameter) for the heads. Roll balls in remaining 1-1/2 cups coconut, coating well. Carefully transfer to cookie sheets, placing 1 inch apart. Bake macaroons in upper and lower thirds of oven, switching positions halfway through, until bottoms are pale golden ( about 12 to 15 minutes) Transfer macaroons from cookie sheets to racks and cool completely.
To assemble snowmen: Push 1 skewer into the center of each box and carefully thread 2 of the larger macaroons through the skewer to sit on the box; top with a smaller macaroon for the head. Add pretzels, ribbon,fabric, etc for embellishments if desired. Fill the box with cookies. Makes 16 snowmen.

Gum Drop Trees

What you need
Styrofoam cones
Plastic wrap
Gum drops
Tooth picks
Lets Make them
Wrap the Styrofoam cones with plastic wrap. Insert tooth picks into the gum drops, poke the toothpick covered gum drops into the plastic wrapped trees. Be creative, use different colors add frosting for ribbon. It's edible fun.

Edible Snowman ( post from 2009) Click Here

Bring on the pie

As promised here are more yummy Thanksgiving recipes. Here are my husbands two favorite pies.

    Pecan Pie

    What You Need

     Crust:

     1 1/4 cups all-purpose flour

     2 tsp sugar

     1/8 tsp salt

     1/2 cup cold butter (1 stick), diced

     1 large egg, lightly beaten

     Flour, for rolling the dough

     Filling:

     5 Tbsp unsalted butter

     1 cup packed light brown sugar

     3/4 cup light corn syrup

     1/2 tsp fine salt

     2 cups chopped toasted pecans

     1 to 2 Tbsp bourbon ( optional)

     2 tsp pure vanilla extract

     3 eggs, lightly beaten

    Medium bowl

    Whisk

   Plastic Wrap

   9 inch pie baking dish

this recipe requires 1 hour of refrigeration for the crust. After removing dough from the refrigerator preheat oven to 400°

Lets Make It! Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a Tbsp more of cold water over the mixture. Or make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a Tbsp more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour. On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 ˚ While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust. Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges start to get to dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.

Pumpkin Pie

What You Need

 Crust:

    11/4 cups all-purpose flour, plus more for dusting

     2 Tbsp granulated sugar

     1/2 tsp salt

     2 Tbsp vegetable shortening

     4 Tbsp cold unsalted butter, cut into 1/2-inch      pieces

     2 Tbsp beaten egg (about 1/2 large egg)

    For the Filling

    1 15 oz. can pure pumpkin

    3/4 cup packed dark brown sugar

    3 large eggs

    1 cup half-and-half

    1 tsp ground ginger

    1 tsp ground cinnamon

    1/4 tsp ground allspice

    1/8 tsp ground cloves

    Whipped cream, for topping

    Food processor

    Plastic wrap

    Rolling pin

    Whisk

    9 ½  inch pie baking dish

    Pie weights

Before You Start this recipe requires 1 hour of refrigeration for the crust. After removing dough from the refrigerator preheat oven to 350°

Let’s Make It! Make the dough: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening; pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 2 Tbsp ice water and the egg in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour. Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely. Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. Serve with whipped cream.

Katie’s Tid Bits* No time to make the crust, try a pre-made crust found in your markets refrigerator section.

Holiday Stuffing Recipe

This month I'm going to share a few favorite Thanksgiving recipes.  This stuffing is always a big hit. I suggest you make it once before the big day in case you want to make any changes. Make your favorite and this one too!

What You Need

1 Lb. Fresh bread (torn into 2-inch cubes)

6 Tbsp unsalted butter

1 1/4 cups white onion (diced)

1 cup celery (diced)

 1 cup carrots (diced)

 3 cloves garlic (minced)

 2 cups chestnuts (cut into 3 pieces)

 2 Granny Smith apples (peeled, cored, and diced)

 6 oz. dried cranberries (cherry flavored is best)

 2 Tbsp thyme leaves (chopped)

 2 tsp kosher salt

 1/2 tsp freshly ground pepper

 1 cup flat-leaf parsley (chopped)

 3 large eggs

 1 1/2 cups heavy cream

 1 1/2 cup reduced-sodium chicken broth

Large roasting pan

Large Bowl

3 Qt baking dish

Large skillet

Whisk

Small bowl or four cup measuring cup

Foil

Before You Start preheat oven to 300°F.

Let Make It! Place bread in a roasting pan. Bake for 25 to 30 minutes, gently stirring bread twice, until lightly toasted and firm. Cool completely; place into a large bowl. Butter a 3-quart baking dish with 1 Tbsp of the butter. Melt remaining butter in a large skillet over medium heat; add onion, celery, carrot, and garlic and sauté 8 minutes, stirring frequently, or until vegetables are softened. Stir in chestnuts, apples, cranberries, thyme, salt, and pepper; sauté 4 minutes longer. Add mixture to bread with parsley and toss until well blended. Whisk eggs, cream and broth in small bowl or a 4-cup measure; drizzle mixture over stuffing mixture and gently toss until evenly moistened. Spoon dressing into prepared baking dish; cover with foil. Forty-five minutes before serving the turkey, place stuffing in a 350°F. oven; bake 25 minutes. Remove foil and continue to bake 10 to 15 minutes, or until stuffing is hot, browned and slightly crisp on top.

Reminder: Once I reach 1000 followers I will have another giveaway.The cupcake apron giveaway went well. It would be nice to have a giveaway before The December holidays arrive ( Christmas, Hanukkah, Kwanzaa)

Caramel Candy Apple Treats

Try these yummy candy apples this weekend. I added three recipes. Try one or try them all!* note instead of popsicle sticks try using chocolate and candy coated thick pretzel sticks.

Pistachio Chocolate Apples
1/2 cups semisweet chocolate chips
1 (1-oz) square unsweetened chocolate( coarsely chopped)
6 medium red eating apples such as (Gala, Empire, or Red Delicious)
6 flat wooden Popsicle sticks
1 bar (1.4 oz) chocolate-covered toffee candy (chopped)
3 Tbsp chopped pistachios
In heavy 1-quart saucepan over low heat or microwave-safe bowl in microwave oven, melt chocolate, stirring until smooth. Set aside. Place apples on a tray or plate. Remove stems if present and insert a stick into each through stem end. With teaspoon, spoon melted chocolate over each apple around the stick, letting excess drip down the apple. Sprinkle chocolate with toffee candy and pistachios. Refrigerate apples until chocolate is set.
Caramel Candied Apples
12 crisp apples (Gala, Empire, or Red Delicious)
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar( packed)
1 1/3 cups heavy cream
1/4 tsp salt
3 Tbsp unsalted butter
3/4 tsp vanilla
Line a baking sheet with lightly oiled parchment paper. Push a popsicle stick halfway through the core of each apple. Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 240˚. Remove from the heat and whisk in the butter and vanilla. Let cool for 8 to 10 minutes, until caramel thickens to a toffee like consistency. Dip the apples into the caramel and place on the prepared baking sheet. Cool completely.
Caramel Apples
12 crisp apples (Gala, Empire, or Red Delicious)
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar
1 1/3 cups heavy cream
1/4 tsp salt
3 Tbsp butter
3/4 tsp vanilla extract
Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple. Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 270 ˚about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minutes, until caramel thickens to a toffeelike consistency. Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.

Enjoy, and don't tell your dentist, giggle.

A little something to cool you off on this hot summer day.

Creamy Chai Ice Tea

What you need :
4 chai tea bags
1/2 cup sweetened condensed milk

Lets make it!

In a small saucepan, bring 4 cups water to a boil. Remove from heat, add the tea bags, and let steep for 10 minutes; discard the bags and let the tea cool. Serve over ice and top off each glass with 2 Tbsp sweetened condensed milk.*Make it a cocktail add 2 Tbsp of light rum

Ginger Peach Cooler
What you need:

3 cups ginger ale
1/2 cup peach nectar
2 ripe peaches, thinly sliced
1 Tbsp grated fresh ginger

Lets make it! In a pitcher, combine the ginger ale, nectar, peaches, and ginger. Serve over ice.*Make it a cocktail with a splash of gin

Win This Cupcake Apron

Win This Cupcake Apron

Katherine's Corner is having a giveaway, thanks to Kayla at Ramblings of a Small Town Girl  for suggesting it.

Starting today Monday July 12th
and ending Saturday July 31st.

You can Win this cute Cupcake Apron, it's perfect for wearing when cooking one of your favorite recipes( maybe even one of mine)

You have the opportunity to have multiple entries in this giveaway here's how:


The Rules

1-For one entry-Become a follower of Katherine's blog (already a follower, just mention it in your comment)

2- For one entry-Visit my online shop and leave a comment about your favorite item on this giveaway blog post. ( one shop item comment per person please)

3- For  two  entries blog about this giveaway and leave a comment where the blog post can be found

4- For one entry tweet about this giveaway and leave a comment with your twitter address

Good luck!

winner announced Monday August 2nd *winner will be notified via email ( if your profile does not have an email address please  check back for winner announcement ** US and Canada residents only

Chocolate Chip Pound Cake Recipe

Chocolate Chip Pound Cake

What You Need

3-1/2 cups all-purpose flour( plus more for dusting pans )
1/2 tsp salt
4 eggs
4 egg yolks
1 Tbsp vanilla extract
1-1/2 cups (3 sticks) unsalted butter(softened )
2 cups sugar
1 bag (12 oz.) semisweet chocolate chips
2- 9”x5”x3” loaf pans
Nonstick cooking spray
Small mixing bowl
Large mixing bowl
Electric mixer
Wire cooling rack

Before You Start Preheat oven to 325˚, spray inside bottom and sides of loaf pans with cooking spray and lightly dust with flour (shake any excess flour off lightly)

Let’s Make It! In a small mixing bowl combine eggs, egg yolks and vanilla stir together well and set aside. In a large mixing bowl add butter and sugar together and mix on medium-high speed for 6 minutes or until very light and fluffy. Reduce speed to medium and gradually pour in egg mixture. Increase speed to medium-high and beat 3 minutes or until light and fluffy. On low speed, gradually add flour mixture and beat until just blended. Stir in chocolate chips. Divide batter between prepared loaf pans and smooth tops. Bake  for 1 hour( or until toothpick inserted in center comes out clean.) Cool in pans on wire rack for 30 minutes, then remove from pans and cool completely on rack.

Serves 24 slices

Find more recipes at my website

Easter Cupcake Bumble Bees

This Easter Decorate your cupcakes too
with these easy to make Bumblee Bees.

Tootsie Rolls

Yellow peanut M&M

Brown food marker ( or frosting pen)

Clear spice drop candies

Wax paper

Rolling pin

Lets make a bumble bee!

Tear off a piece of a Tootsie Roll and gently roll with your finger on a wax paper covered plate until you create a thin tootsie roll string. Wrap two pieces of tootsie roll string around a yellow Peanut M&M for body of bee. Draw two dots for eyes using brown food pen or brown icing pen. To make the wings, roll out clear spice drop candies and cut out a 1⁄2-inch circle. Cut circle in half and attach each half by pressing into the front band of Tootsie Roll on the body of the bee. Place on cakes, cupcakes, etc.

Super Simple Mud Pie

Super Simple Mud Pie

What You need 

• 24  chocolate sandwich cookies ( Oreos or Hydrox), finely crushed
• 4  tablespoons unsalted butter( melted)
• 2  pints vanilla ice cream
• 2  pints coffee ice cream
• 12  chocolate sandwich cookies (such as Oreos), coarsely crushed
• 1  cup bottled fudge sauce( at room temperature)
• 1/2  cup plus 2 tablespoons toasted sliced almonds
• 2  cups heavy cream
• 2  tablespoons sugar
• 1/2  teaspoon vanilla extract
• Chocolate sauce, for drizzling 
• 9 inch Pie Plate
• Food Processor

BeforeYou Start : Preheat oven to 350 degrees F.

Lets Make It!

Crust: Finely crush cookies with food processor.  In a medium-size bowl, stir melted butter into cookie crumbs until moistened. Press into the bottom and up the sides of  pie plate.

Bake crust at 350 degrees F for 15 minutes. Transfer to a wire rack and let cool for at least 30 minutes. Filling: Remove ice creams from freezer; soften for 5 minutes. Transfer vanilla ice cream to a bowl; stir until good spreading consistency. Repeat with coffee ice cream. Spread vanilla ice cream into cooled crust and spread level. Sprinkle with coarsely crushed cookie crumbs and spread coffee ice cream over top; spread level. Freeze for 2 hours.
Carefully spread top of pie with fudge sauce; sprinkle with 1/2 cup of the almonds. Cover with plastic wrap and freeze overnight.
 Remove pie from freezer. Let stand at room temperature for about 20 minutes before serving.
 Meanwhile, whip heavy cream, sugar and vanilla extract on high speed until medium peaks form. Spread whipped cream over pie. Sprinkle with remaining almonds and drizzle with chocolate sauce.

Find more yummy recipes at GO ASK KATIE

Carrot Cake with Cream Cheese Frosting

This is a simple recipe that will soon become a favorite, enjoy!

Carrot Cake with Cream Cheese Frosting

Ingredients

    * Cake:

    * 2  cups flour

    * 2  cups sugar

    * 2  teaspoons baking powder

    * 2  teaspoons baking soda

    * 2  teaspoons ground cinnamon

    * Pinch ground nutmeg

    * 1  teaspoon salt

    * 4  large eggs

    * 1-1/3  cups canola oil

    * 3  cups shredded carrots (about 6 medium)

    * 1  cup chopped pecans

    * 1/2  cup raisins (optional)

    * Frosting:

    * 1  package (8 ounces) cream cheese, room temperature

    * 1  box (16 ounces) confectioners' sugar

    * 1/2  cup (1 stick) unsalted butter, softened

    * 2  teaspoons vanilla extract

Serves 12

Directions :Heat oven to 350°F. Butter two 9-inch round cake pans. Cake: In a medium bowl, stir together the flour, sugar, baking powder,baking soda, cinnamon, nutmeg and salt. In a large bowl, beat the eggs lightly to combine, and then whisk in the oil. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the carrots and pecans, and the raisins, if using. Divide the batter evenly between the prepared pans. Bake at350°F for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool in pans on rack for 5 minutes. Remove cakes directly to rack to cool completely. Frosting: In a large bowl, beat together the cream cheese, confectioners' sugar, butter and vanilla. Spread the frosting between the layers and on the sides and the top of the cake. Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.

The 2010 Sushi Experiment

The 2010 Sushi Experiment

My husband loves sushi. Me, well, not so much, giggle (yes deliberate poor English here). We decided to make our own. We watched a few youtube videos. You can find most anything you need on google and youtube these days! We needed to learn the art of rolling. Rolling down a hill is easy, so how hard can rolling sushi be?

We gathered all of our sushi making goodies and started rolling.

My husband (God bless him) has hands like baseball mitts. I call him Lenny (from Steinbeck’s Of Mice and Men) he often doesn’t know his own strength. His first attempt oozed sushi fillings out both ends like toothpaste from a tube.  

A few more tries and he had created what resembled sushi rolls. He ate them before I could take the photo. Sushi rolling is hungry work!

Then it was my turn….drum roll please…………………………

 this is how my first try came out! Yes!!!

 After a little muppet victory dance we sat down and ate the rest of our creations.  Guess what, yep, still don’t like sushi. But I’ll be happy to roll it! I ate mostly fried wontons for dinner. 

Have you tried making your own sushi?

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Chocolate Spiders

Easy to make chocolate spiders. A fun and yummy Halloween treat

What You Need:Chocolate-covered cream-filled snack cakes
Mini chocolate cream-filled snack cakes
Black licorice laces
M&M's
Chocolate and vanilla icing ( icing piping bag) or icing in the tube
Toothpicks

Let's Make them:

Use a toothpick to poke eight holes in cake, insert licorice laces into holes and trim ends to desired length.

Attach M&M's as eyes using dots of icing. Pipe dots of chocolate icing for pupils and create fangs by piping small bits of vanilla icing.

I'm A Dot Com

Throwing confetti in the air!!!

Picture this…me running down the street with a big smile on my face. Arms waving frantically in the air, and I’m yelling. “I’m a dot com, I’m a dot com!”LOL!

Okay, well, maybe that is a bit of a stretch. But, I am very excited to announce that my main website transition is complete. Yippee!!

I invite you to visit my new and improved website. Go Ask Katie.
http://goaskkatie.com