Wednesday, December 28, 2016

Harmony

from the Allreds

1 cup of rinsed millet
2 cups water (bring to a rolling boil then add the rinsed millet) and cover in the Platinum 3 Quart.
Reduce the heat to level two and set your timer for twenty minutes.
Now while the millet is cooking, this is when you create your own masterpiece by adding finely chopped items:
Green onion
Red onion
Tomatoes (I chop up four small ones)
1 large avocado (cut into small chunks)
Your millet should be done cooking by now. Spoon out your desired amount of millet into whatever plate or bowl you want to use. Then add the before mentioned toppings to the millet, sprinkle your favorite seasoning, drizzle a little olive oil and a bit of Braggs liquid amino acid flavoring. This brings everything together to create the best breakfast you will ever have.

Sunday, April 10, 2016

Stuffed Jalapenos

9 jalapenos
12 ounces cream cheese
2/3 to 3/4 lb bacon
cumin
garlic powder
soft bread crumbs

Slice jalapenos in half, and remove core and seeds.  Cook bacon most of the way, then diced into small pieces (I discard the really fatty parts).  Mix softened cream cheese with bacon, then add a dash of cumin and a few dashes of garlic powder.  Stuff jalapenos with the cream cheese mixture. Spread bread crumbs out on a plate, and press the cream cheese side of each jalapeno into the bread crumbs, then brush off the excess.  Place jalapenos cream cheese side up in a glass pan or on a metal baking sheet and bake at 375 degrees for 20 minutes.  Then move rack up and broil for 1-3 minutes, watching to make sure the bread crumbs crisp and lightly brown, but don't burn. Serve warm.

Samoa Cupcakes

1 box Devil’s Food cake mix
1 box chocolate fudge instant pudding
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream


Preheat oven to 350 degrees. Using a stand mixer, combine all ingredients. Beat for about two minutes. Place slightly less than a 1/4 of a cup of batter into each cupcake liner. Bake for 18-20 minutes.


*mini cupcakes, a less than a tablespoon of batter per liner, bake 8 to 10 minutes.  Check with a toothpick

Salted Caramel Buttercream
1 cup (2 sticks) unsalted butter
4 oz. (1/2 block) cream cheese
1/2 cup good quality salted caramel sauce
1 teaspoon vanilla extract
4 cups powdered sugar

Allow butter to set out at room temperature about 15 minutes (you can gather your other ingredients in the mean time). 
In the bowl of an electric mixer, beat butter until smooth. Add cream cheese and continue to beat until fully smooth and well incorporated.
While slowly mixing, pour in caramel sauce (should not be warm). Add vanilla.
Continue slowly mixing and add powdered sugar, one cup at a time, allowing the sugar to blend a bit before adding each additional cup.
Scrap down the sides of the bowl and then blend the frosting an additional 30 seconds or so. The frosting should be fluffy, and all ingredients fully incorporated.
Frost cupcakes or cake.

Drizzle frosted cupcakes with the leftover salted caramel sauce, then top with toasted coconut.

Almond Squares

1 cup butter
3/4 cup white sugar
1 egg
1/2 cup almond paste
1 teaspoon almond extract
2 cups all-purpose flour
2 1/2 ounces sliced almonds

Preheat oven to 350 degrees.

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.

Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.

Coconut Macaroons

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be a little smaller than a golf ball.

Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Key Lime Pie Tarts

1 23 oz jar Private Selection Key Lime Filling (found at Smith's)
2 eggs
1/2 C sweetened condensed milk
1 pre-made graham cracker crust
whipped cream
lime zest
12 foil cupcake liners

Preheat oven to 350 degrees. Fill muffin pan with 12 foil liners. Divide the graham cracker pie crust among baking cups. Press to bottom and slightly up sides of cup. Beat together key lime fruit filling, sweetened condensed milk, and eggs until well mixed. Fill the cups to the top. Bake 25 minutes. Top with piped whipped cream and lime zest.

Saturday, April 2, 2016

Virgin Pina Colada Drink

20 oz can crushed pineapple, pureed
1 can frozen pineapple juice concentrate, thawed
1 can frozen orange juice concentrate, thawed
1 can coconut milk
1 can cream of coconut

Mix together!

Wednesday, February 24, 2016

Apple Ginger Sparkler

adapted from Martha Stewart

2 2 L bottles of club soda
2 apple juice concentrates (frozen section)
1 1/2 C ginger syrup*

Let the apple concentrate thaw, then mix all three ingredients together.  Makes a little over a gallon and a half.

*Ginger Syrup



  • 2 cups sugar
  • 1 six-inch piece fresh ginger, finely diced
  • Place sugar, ginger, and 2 cups water in a medium saucepan; bring to a boil. Reduce to a simmer, and cook about 1 hour, until ginger flavor is quite strong. Let cool; strain before using. Store in an airtight container, refrigerated, up to a week.

Thursday, January 21, 2016

Stuffed mini peppers

5 jalapenos
10- 12 sweet mini peppers
1/2 lb bacon
1/2 can black beans
half cup of frozen corn, defrosted
half cup of rice, cooked
4 ounces cream cheese, softened
a dash or five cumin

Cook the bacon most of the way, then dice into small pieces.  Cut the peppers in half and remove veins and seeds.  Grease a cooking sheet, and lay the peppers on the tray open side up (jalapenos in the middle so they get the brunt of heat from the broiler).  Mix together the remaining ingredients, then fill peppers to slightly heaping with the filling.  Broil  on hi in the oven with rack on the 3rd setting down from the top, for around 5 minutes.