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Archive for January, 2013

Chicken Merlot with Mushrooms

Chicken Merlot with Mushrooms

Ingredients
3/4 pound sliced fresh mushrooms
1 large onion, chopped
2 garlic cloves, minced
3 pounds boneless skinless chicken thighs
1 can (6 ounces) tomato paste
3/4 cup chicken broth
1/4 cup merlot or additional chicken broth
2 tablespoons quick-cooking tapioca
2 teaspoons sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Hot cooked pasta, optional

Directions
Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken.

In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Sprinkle with cheese. Serve with pasta if desired. Yield: 5 servings.

Prep: 10 min. Cook: 5 hours Yield: 5 Servings

Recipe found here: Chicken Merlot with Mushrooms

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Buttery Croissants

Buttery Croissants

Ingredients
1-1/2 cups butter, softened
1/3 cup all-purpose flour

DOUGH:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/4 cup sugar
1 egg
1 teaspoon salt
3-1/2 to 3-3/4 cups all-purpose flour

Directions
In a small bowl, beat butter and flour until combined; spread into a 12-in. x 6-in. rectangle on a piece of waxed paper. Cover with another piece of waxed paper; refrigerate for at least 1 hour.

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Roll dough into a 14-in. square. Remove top sheet of waxed paper from butter; invert onto half of dough. Remove waxed paper. Fold dough over butter; seal edges.

Roll into a 20-in. x 12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic wrap; refrigerate overnight.

Unwrap dough. On a lightly floured surface, roll into a 25-in. x 20-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two triangles.

Roll up triangles from the wide end; place 2 in. apart with point down on ungreased baking sheets. Curve ends down to form crescent shape. Cover and let rise until doubled, about 45 minutes.

Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 3 dozen.

Recipe found here: Buttery Croissants

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Italian Shredded Pork Stew

Italian Shredded Pork Stew

Ingredients
2 medium sweet potatoes, peeled and cubed
2 cups chopped fresh kale
1 large onion, chopped
3 garlic cloves, minced
1 boneless pork shoulder butt roast (2-1/2 to 3-1/2 pounds)
1 can (14 ounces) white kidney or cannellini beans, rinsed and drained
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
3 cans (14-1/2 ounces each) chicken broth
Daisy Brand Sour Cream, optional

Directions
Place the sweet potatoes, kale, onion and garlic in a 5-qt. slow cooker. Place roast on vegetables. Add the beans and seasonings. Pour broth over top. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Garnish servings with sour cream if desired. Yield: 9 servings (3-1/2 quarts).

Recipe found here: Italian Shredded Pork Stew

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boston cream cupcakes

Boston Cream Cupcakes

Ingredients

SPONGE CAKE
4 lg eggs
2 c sugar
1 c whole milk
1/2 tsp vanilla extract
1/2 stk unsalted butter
get recipes @ goboldwithbutter.com
2 c self rising flour

GANACHE ICING
1 c heavy cream
8 oz baking chocolate, semi-sweet, chopped

PASTRY CREAM
4 egg yolks
1/4 c cornstarch
3/4 c sugar
2 c whole milk (divided use)
1 tsp vanilla extract
2 Tbsp butter, unsalted at room temp

Directions
1 CAKE: Preheat oven to 350 and line your cupcake tins. Beat 4 eggs in a bowl, gradually adding sugar, until well incorporated (takes about 4-5 minutes). Add vanilla extract and blend until well incorporated. Gradually add the flour.

2 Heat one cup of milk and the butter until the butter is melted. Add to batter and mix well.

3 Use 1/4 cup measuring cup to scoop the batter into the cupcake tins. Bake for 11-12 minutes, until golden brown. Let cool completely.

4 GANACHE: Place chocolate in separate bowl. Heat one cup of heavy cream on the stove until it comes to a boil. As soon as it comes to a boil, pour over the chocolate. Stir until well combined, then refrigerate 20 to 30 minutes, until the mixture becomes slightly thick.

5 PASTRY CREAM: While the ganache is chilling, start on your pastry cream. In a mixing bowl, combine cornstarch and remaining sugar. Whisk in 1/2 cup milk. Using a wooden spoon, blend the four lightly beaten egg yolks into the cornstarch and sugar mixture. Stir until completely smooth.

6 In a sauce pan or pot, heat remaining 1 1/2 cups milk. Bring to a simmer (do not boil) and remove the pan from the heat. Temper egg mixture by gradually drizzling in the hot milk, whisking constantly.

7 Return the mixture to the saucepan and continue cooking over low-medium heat, vigorously stirring with the whisk until the mixture comes to a boil and the whisk leaves a trail in the pastry cream. (It will take a little while to come to a boil – about 5 minutes.)

8 Remove from the heat as soon as you reach that consistency (if you leave on a stove too long, it won’t be soft and creamy pasty cream). Add vanilla extract and remaining butter. Stir well until well blended.

9 Cover the pastry cream surface with plastic wrap and put into the fridge until the pastry cream is cool – about 15 minutes.

10 ASSEMBLE: Once cupcakes are cooled, cut a circle out of the top of the cupcake and scoop just a little bit out of the cupcake center. (Keep the top the circle you cut out.)

11 Fill the cupcake with the pastry cream, put the top back on the cupcake and top with ganache. Enjoy!

Recipe found here: Boston Cream Cupcakes

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Sour Cream Chocolate Cake

Sour Cream Chocolate Cake

Ingredients
1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) Daisy Brand Sour Cream

FROSTING:
2 cups (12 ounces) semisweet chocolate chips
1/2 cup butter, cubed
1 cup (8 ounces) Daisy Brand Sour Cream
1 teaspoon vanilla extract
4-1/2 to 5 cups confectioners’ sugar

Directions
Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners’ sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in the refrigerator. Yield: 16 servings.

Recipe found here: Sour Cream Chocolate Cake

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Mocha Cafe Cream Cupcakes

Mocha Cafe Cream Cupcakes

Ingredients

CUPCAKE BATTER
1 bx triple chocolate cake mix made with pudding
1 1/3 c cold strong coffee
3 eggs
1/4 c sour cream
1/2 bx instant chocolate pudding
2-3 tbsp mocha powder
1/2 c vegetable oil

MOCHA CREAM FILLING
4 oz softened cream cheese
1/2 c powdered sugar
1/2 c unsalted butter
1 1/2 c milk
1 bx instant chocolate pudding
6 oz cool whip
1/8 c cold strong brewed coffee

MOCHA CREAM FROSTING
1 1/2 c heavy whipping cream
4 Tbsp mocha powder/mix
1/2 bx instant chocolate pudding mix
powdered sugar (to thicken to desired consistancy)
optional: chocolate covered coffee beans, chocolate curls, chocolate sprinkles for garnish ideas

Directions
1 Mix cake mix as directed on box, subbing water for coffee. Add sour cream, mocha powder and pudding mix to the batter. Fill cupcake liners 2/3 full and bake for 15 minutes at 350 degrees.

2 Using a knife, carve a hole ALMOST to the bottom of each cupcake once they are cooled, right in the center. I made the holes fairly big, as the filling is absolutely awesome (give it up for WENDY’S Boston Cream Filling, with a twist). in a bowl, cream together butter, cream cheese, add in powdered sugar, milk, and chocolate pudding, fold in cool whip til mixed. I use a ziplock bag with the corner snipped, and add the filling into it, piping each hole in each cupcake well over the top.

3 In a mixing bowl, desolve mocha mix in the whipping cream. Beat til fluffy, then add pudding mix and powdered sugar to sweeten and thicken to your desired consistancy. Frost each cupcake either with a knife or by piping it on. Sprinkle just a fine dusting of mocha powder over top each cake, and then drizzle hersheys chocolate syrup over each one

4 Can use Chocolate covered coffee beans, chocolate curls, and/or chocolate sprinkles for decoration and garnish.

Recipe found here: Mocha Cafe Cream Cupcakes

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Swiss Potato Soup

Swiss Potato Soup

Ingredients
5 bacon strips, diced
1 medium onion, chopped
2 cups water
4 medium potatoes, peeled and cubed
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup all-purpose flour
2 cups 2% milk
1 cup (4 ounces) shredded Swiss cheese

Directions
In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings.
Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12 minutes or until potatoes are tender.

Combine flour and milk until smooth; gradually stir in potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 4 servings.

Recipe found here: Swiss Potato Soup

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