Oct 16, 2017

Peanut Butter Buckeyes

I rarely post a recipe unless I've tried making it myself first so that I can "testify" from personal experience. But occasionally. a recipe comes along where I don't feel that is necessary, and these Peanut Butter Buckeyes are just such a treat. My uncle and aunt made a batch of these traditional Ohio candies today and let me and my dad taste them. The combo of peanut butter and chocolate is virtually guaranteed to be a hit. They are so simple and and so tasty that I have to get the recipe up right away. You can find the original recipe here

3/4 cup unsalted butter, melted
3 1/2 cup powdered sugar
1 1/2 cup creamy peanut butter
1 teaspoon vanilla extract
12 ounces chocolate candy coating (Ghirardelli melting wafers, chocolate)

In a large mixing bowl, blend melted butter, powdered sugar, peanut butter and vanilla extract until fully combined. Scoop balls and roll them into your hands, making about a 1-1/2 inch sized ball. Place on a parchment paper lined baking sheet and repeat until all filling is used. Refrigerate for about one hour. Melt chocolate according to package directions. Using a toothpick, dip bottoms into melted chocolate (leaving some of the peanut butter tops exposed). Place on parchment paper and allow to set. If desired, when chocolate has set, pinch the toothpick marks closed and pat until smooth. Store in an airtight container for up to two weeks.

Note: Chocolate candy coating is also known as chocolate almond bark or chocolate Candiquik

Sep 4, 2017

Vanilla Cinnamon Buttermilk Pancakes with Vanilla Cinnamon Syrup

Although i eat cereal for breakfast most days because of the convenience, breakfast is one of my favorite meals of the day when I have a little more time to make something myself. There is just something comforting about it. And while I wouldn't eat spaghetti or pot roast for breakfast, I routinely eat breakfast foods at other mealtimes. Anyway, this terrific new recipe from my friend Becky is going to be at the top of the list for future breakfasts. As Becky says, this recipe is "killer." These pancakes are light and puffy and amazing! I served them with maple syrup and fresh strawberries and Brown Sugar-Glazed Bacon. I didn't try the Vanilla Cinnamon Syrup this first time, but I will next time.

Vanilla Cinnamon Buttermilk Pancakes
2 cups flour
3 tablespoons white sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
1 1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 egg
1/4 cup melted butter
Melt the butter and set aside to cool down slightly. In a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well. In separate bowl, combine buttermilk, vanilla, ground cinnamon, and egg. Whisk to combine. Add melted butter and whisk again. Slowly pour the wet ingredients into the dry ingredients, whisking and stirring to mix it all together until just combined. Set pancake batter aside and heat up a large skillet or griddle over med-low heat. Add a bit of butter to the preheated skillet. Use a 1/4 or 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle. Let the pancake cook about 2-3 minutes. Once bubbles begin popping up on the surface of the pancake and the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side. Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve. This recipe makes enough pancakes for 4 people.
Vanilla Cinnamon Syrup
1 cup sugar
1/2 cup corn syrup
1/4 cup water
1 5-ounce can evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Measure the sugar, corn syrup and water into a saucepan. Bring to a boil over medium high heat. Boil for 4 minutes and remove from heat. Immediately whisk in the evaporated milk, vanilla, and cinnamon. Serve. Leftover syrup can be refrigerated.

Aug 6, 2017

Mexican Haystacks

Many of you may have tried Hawaiian Haystacks, but here's a Mexican version. I tried this dish for the first time yesterday, and I can tell already that it's going to be a favorite that I will make again and again. This recipe would be great for a family or even a large group. I think it would appeal to both adults and children. And like many recipes on this blog, it's very easy to make. You can find the original recipe here. Give it a try!

1 pound ground beef or ground turkey
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika or smoked paprika
1 tablespoon chili powder
1 1/2 teaspoons cumin
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 cup all-purpose flour
2 cups low-sodium beef broth (if using regular broth, cut down the salt in the recipe)
8-ounce can tomato sauce
15-ounce can black beans, rinsed and drained
1 cup frozen corn kernels (no need to thaw)
Lime wedges, for serving (optional)
Hot, cooked rice or quinoa for serving
Taco toppings of your choice: lettuce, sour cream, cheese, salsa, olives, diced tomatoes, green onions, Fritoes, avocado, etc

In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, salt and pepper, and cook, breaking the meat into small pieces, until cooked through. Drain excess grease, if needed.
Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and flour. The mixture will be crumbly. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling. Whisking quickly and constantly, slowly add the beef broth and tomato sauce about 1/2 cup at a time, letting the mixture thicken and bubble between additions before adding more. Stir in the black beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.
Serve the sauce over rice (or quinoa) with lime wedges and taco toppings.