Mexican Wedding Cakes

Oh so simple and oh so good. Every once in awhile I get a craving for these. These make great gifts during the Holidays or whenever you feel like sharing a little love.

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Mexican Wedding Cakes

4 dozen

1 cup butter, salted
1/2 cup powdered sugar
1 tsp. vanilla
1 tsp. almond extract

2 cups all purpose flour

1/2 tsp. salt

1 cup raw pecans, toasted then coarsely ground

extra powdered sugar for dusting, about a cup

Preheat oven to 350* F. Beat butter in a large bowl using an electric mixer until light and fluffy. Add the 1/2 cup powdered sugar and extracts. Beat in flour and salt then pecans. At this point you can wrap and chill to make rolling easier. I never chill mine though as they seem to roll just fine. Place the extra powdered sugar in a pie dish and set aside. Roll dough by about two teaspoons or so into balls. Place onto a parchment paper lined cookie sheet about an inch apart. (I get 24 balls to a sheet) Bake at 350 for about 12-15 minutes until set and just starting to turn a pale golden color on top. Do not over cook these or you will end up with a crumbly mess! Cool 5 minutes on cookie sheets. Gently toss warm cookies in the powdered sugar to coat completely then place on a cookie rack to cool completely. Reroll cookies in powdered sugar. Store airtight at room temperature.

Seven Layer Brownie Bars

Although I don't usually use boxed brownie mixes this one was on sale and I just couldn't resist. Who doesn't like Ghirardelli chocolate anyway? Just a note... if you are on a diet or watching your sugar intake quietly turn around and run like hell 'cause this one will ruin everything you have been trying hard to achieve. : ) For those who believe dessert is a necessity of life..... enjoy!

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Seven Layer Brownie Bars

1/2 cup (1 stick) butter, melted
1 box Ghirardelli Double Chcocolate Brownie Mix
1 cup shredded coconut (I toasted mine)
1 cup butterscotch chips
1 cup Ghirarardelli Semi-Sweet Chocolate Chips

1 cup chopped pecans
1-1/4 cups (14 oz. can) sweetened condensed milk

Preheat oven to 350* F. Coat bottom of a 9x13x2-inch pan with melted butter. Sprinkle brownie mix over butter. Top with coconut, butterscotch chips, chocolate chips and pecans. Drizzle with sweetened condensed milk. Bake 30-35 minutes or until edges are bubbly. Cool thoroughly before cutting. Makes 24, 2-inch bars.

Easy Double Chocolate Chip Brownies

Another brownie recipe. I wonder how many zillions of them are out there? Anyway, this one was tasty. Not my favorite but a good one. Enjoy!

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Easy Double Chocolate Chip Brownies

2 cups (12 ounce package) Semi Sweet Chocolate Chips*
1/2 cup (1 stick) butter or margarine, cut into pieces
3 large eggs
1-1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts, optional

Preheat oven to 350* F. Grease a 13x9 inch baking pan.

Melt 1 cup of the chocolate chips and butter in a large heavy duty sauce pan over low heat; stir until smooth. Remove from heat. Stir in sugar until combined. Stir in eggs and vanilla. Stir in flour and baking soda. Stir in remaining chocolate chips and nuts. Spread into prepared pan.

Bake for 18-22 minutes or until toothpick inserted in center comes out slightly sticky. Cool completely in pan on a wire rack.

Makes 2 dozen brownies


* Try using half semi sweet chips and half peanut butter chips, white chocolate chips or any other of your favorite flavors. If you can find them try the mint flavored chips. They are very good in brownies!

Baked Pineapple Chicken

Wow! You are going to love this recipe. Not only is it easy and tasty but virtually fat free. It's sweet, sour and spicy! Serve over steamed or baked rice*. Yummy! Be sure to buy pineapple chunks packed in juice, not syrup, or the sauce will be too sweet!
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Baked Pineapple Chicken

4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed
salt and ground black pepper, to taste
1 (20-ounce) can pineapple chunks in juice, drained, reserve juice
1/2 cup honey
2 tablespoon cider vinegar
2 tablespoon soy sauce
4 teaspoons curry powder
1-1/2 to 2 teaspoons Tabasco sauce
2 teaspoon cornstarch
2 tablespoon water
1/3 cup sliced almonds

Preheat oven to 450 degrees F. Pat the chicken dry with paper towels, then season with salt and pepper. Lay the chicken in a 9 by 13-inch baking dish coated lightly with vegetable oil spray.

Drain the pineapple chunks, reserving juice. Add enough water to juice, if needed, to equal 1 cup. Whisk the pineapple juice, honey, vinegar, soy sauce, curry powder, and Tabasco together in a medium saucepan over medium-high heat. Simmer, whisking often, until the mixture has thickened, about 8 minutes.

Dissolve the cornstarch in the water, then whisk into the honey mixture. Stir in the pineapple chunks. Pour the pineapple sauce over the chicken, then sprinkle with the almonds. Bake until the chicken registers 160 degrees on an instant-read thermometer, 15 to 18 minutes.

* Baked White Rice
1 cup white rice

2 cups boiling water

dash of salt

Preheat oven to 350 degrees F. Lightly spray a 1-1/2 qt. casserole with vegetable spray. Add rice and salt to casserole, pour boiling water over rice. Stir with a fork until evenly combined. Cover and bake for 25- 30 minutes until water is all soaked up. Remove from oven and place aside to cool slightly, leaving cover on. Fluff with a fork and serve!

Mediterranean Orzo Salad with Feta Vinaigrette

This comes from "Cooking Light" and is so tasty!


Mediterranean Orzo Salad with Feta Vinaigrette
1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomato halves
3 tablespoons chopped red onion
3 tablespoons chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6-ounce) jar marinated artichoke hearts, undrained
3/4 cup (3 ounces) feta cheese, crumbled and divided

Preparation
Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.

Yield: 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)

Nutritional Information
CALORIES 338(29% from fat); FAT 11g (sat 3.8g,mono 2.7g,poly 0.5g); PROTEIN 11.9g; CHOLESTEROL 19mg; CALCIUM 138mg; SODIUM 620mg; FIBER 5.1g; IRON 3mg; CARBOHYDRATE 52g

Light Chicken Tortilla Soup

Nothing fancy here but a good tasting tortilla soup. Add more hot stuff to taste if you wish. Dress it up or dress it down. I like simple myself. This recipe adapted from Cooking Light magazine.

Lite Chicken Tortilla Soup

1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups shredded cooked chicken breast (about 10 ounces)
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 tablespoon chopped seeded jalapeño pepper
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
2 (14 1/4-ounce) cans no-salt-added chicken broth
1 (14.5-ounce) can diced peeled tomatoes, undrained
1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup, undiluted
1 can low salt black beans, drained
1 1/4 cups crushed unsalted baked tortilla chips (about 16)
1/2 cup fat-free sour cream

Heat olive oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 10 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or more. Ladle soup into bowls; top with tortilla chips and sour cream.

Yield: 8 servings (serving size: 1 cup soup, 2 tablespoons chips, and 1 tablespoon sour cream)

NUTRITION PER SERVING:
CALORIES 185(18% from fat); FAT 3.7g (sat 0.8g,mono 1.4g,poly 0.7g); PROTEIN 15.3g; CHOLESTEROL 30mg; CALCIUM 32mg; SODIUM 409mg; FIBER 2g; IRON 1.1mg; CARBOHYDRATE 22.2g

Peanut Brittle

Here's a very good easy to make peanut brittle. Just like grandma made : )
Measure everything out ahead of time because once it starts going there's no going back : )


Peanut Brittle

2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1/4 tsp salt
3 cups raw shelled spanish peanuts, skins on
2 Tbsp unsalted butter
1 tsp vanilla extract
2 tsp baking soda

Heat sugar, syrup, water and salt to a rolling boil in a large, heavy saucepan (3 quarts or larger). Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage. (300- 310 degrees F. I went to 310) Stir in butter and vanilla. Add baking soda and stir rapidly. The baking soda will cause contents to quickly increase in size. Pour onto a very lightly greased or sprayed baking sheet. Spread to approximately 1/4 inch thickness. When cool, break into pieces. Store in an airtight container.

Peanut Butter Bon Bons

Easy to make and always a hit!

Peanut Butter Bon Bons

2 cups peanut butter
1/2 cup butter or margarine
4-1/2 cups sifted powdered sugar
3 cups crisp rice cereal, crushed
1 (12 oz.) pkg. semi sweet chocolate chips

To crush cereal place in a zip lock bag and go over it with a rolling pin.
Mix powdered sugar and rice cereal in a large bowl.
Melt peanut butter and butter in a medium sauce pan over low heat. Pour over cereal mixture. Blend together with hands. Dough will take some kneading so be patient! Form into 1 inch balls. Chill until firm.
Melt chocolate chips in top of a double boiler over hot water. Don't let water boil or chocolate will burn. Dip balls in chocolate coating; swirl tops remove with tongs. Place on waxed paper lined baking sheet.
Chill till firm. Makes about 100 balls.

* Can easily half recipe.

Chocolate Fudge

Really Good Chocolate Fudge

18 ounces of semi-sweet or bittersweet chocolate chips (1 1/2 bags)
3 cups chopped walnuts or pecans
1 cup of regular butter (2 sticks) Do not use margarine!
1 can (13 ounces) evaporated milk
4 cups of mini marshmallows or 20 large marshmallows, cut up
4 cups granulated sugar

2 teas. vanilla extract

Butter and line a 9x13 pan with parchment paper. (Foil works too. No need to butter)

Put your marshmallows, chips, butter and vanilla in a large bowl.

In a heavy pot, add the sugar and milk and bring to a boil over a medium flame.

Bring this to a rolling boil and cook for exactly eight (8) minutes. (240 degrees F.)
Pour the milk and sugar over the marshmallows, chips, butter and vanilla and let it all sit for a minute.
Start stirring with a wooden spoon until the marshmallows have melted and add the nuts and stir until the fudge is smooth.
Pour into a 9x13 pan or a 15x13 sheet pan. (I use a 9x13 disposable aluminium pan.)
Cover your pan with aluminum foil. Let fudge rest and cure overnight or for at least several hours until firm to the touch.

The fudge without the nuts is excellent as well!

Chocolate Truffle Cookies

recipe origin: from Williams-Sonoma's Essentials of Baking

6 tablespoons unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup Dutch process cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup confectioners sugar

In a small saucepan over very low heat, combine the butter and chocolate.

Cook, stirring occasionally, just until they are melted and the mixture is smooth.

Pour the chocolate mixture into a large bowl and allow to cool slightly. Stir in the granulated sugar until evenly moistened.

Add the egg and vanilla. Beat until light and fluffy.

Sift together the flour, cocoa, baking soda and salt.
Gradually add to the chocolate, sugar and egg mixture and stir to combine.

Cover and refrigerate until firm, about 1 hour.
Preheat an oven to 375°F and line two cookie sheets with parchment paper.
Remove the cookie dough from the refrigerator.

Shape the dough into ¾-inch balls.

then roll in the confectioners’ sugar to coat completely. Place the balls about 1 ½ inches apart on the prepared pans.

Bake the cookies until puffed and cracked on top, about 10 - 12 minutes. They may appear underdone in the center but will turn crisp as they cool. Allow to cool on the pans for 2 to 3 minutes, then transfer the cookies to a wire rack to cool completely. Makes about 42 cookies.

My My Key Lime Pie

"Key lime pies were first made in the Keys in the 1850s. Jean A. Voltz, in The Flavor of the South (1977), explains that the recipe developed with the advent of sweetened condensed milk in 1856. Since there were few cows on the Keys, the new canned milk was welcomed by the residents and introduced into a pie made with lime juice. The original pies were made with a pastry crust, but a crust made from graham crackers later became popular and today is a matter of preference, as is the choice between whipped cream and meringue toppings"


Today I'm going to show you how to make a keylime pie. It's one of the easiest to make and well it's just darn good! As you can see by the picture it only takes a few ingredients to make. And please please please do not add green food coloring! Real keylime pie is not... I repeat not... green! In this recipe I used fresh key limes but if you can't find them feel free to use the bottled stuff. But be sure it's real keylime juice and not regular lime juice. It does make a difference in the taste. I also made my crust from scratch but you can buy a premade one if you like. Hey, we all like to save some time now and then right?

Key Lime Pie

1 9 inch baked graham cracker crust
4 eggs yolks
1 14 oz. can sweetened condensed milk
2/3 cups freshly squeezed key lime juice, strained

Preheat oven to 350 degrees F. In a medium bowl whisk eggs yolks together until smooth. Slowly mix in the sweetened milk until creamy. Slowly whisk in the key lime juice until smooth and thickened. Pour filling in to pie crust and bake at 350 degrees F. for 15 minutes. Cool on counter before refrigerating. To cut run a sharp kinfe under hot water. Dry knife and slice. Top with whipped cream if you so desire.

So I've got 1-1/2 cups of graham crackers crumbs (about 20 squares) mixed with 1/4 cup of sugar. Toss together with a fork and mix in 1/3 cup of butter until moistened. Check to see if your crumbs have enough butter by pressing some crumbs along the side of the bowl with a fork. If it stays you're doing good. If not well add more butter! Try 1 Tbsp. more. That oughta do it.





Pour the crumbs into a 9 inch pie tin. Using the bottom of a measuring cup, glass or even a spoon press crumbs along bottom and sides of pan.











Bake in a 350 degree F. oven for about 8 minutes. Place aside to cool.












While your crust is cooling add 4 egg yolks to a medium sized bowl and whisk just until the eggs are one.











Stir in 1 (14 oz.) can of sweetened condensed milk until smooth.












Slowly whisk in 2/3 cups of freshly squeezed key lime lime juice. Whisk until smooth.












As you can see it has thickened up from the reaction between the sweetened milk and lime juice.

At this point you can just pour the filling into the crust and refrigerate. It will thicken up on it's own. I prefer to bake it a bit to make sure the eggs are cooked and it will thicken it up a bit more. Bake at 350 degrees F. for 15 minutes. Cool on a wire rack about 30 minutes or so before refrigerating. That's it!