Sunday, June 9, 2013
Peanut Butter Dessert Dip
Hello all! I am back from vacation a few weeks ago...so back to the blog! I play a great deal of tennis over the summers and one of the best parts of one of the tennis leagues I play in is that the home team provides snacks for after the game.
I always feel I am making something at the last minute (that isn't all that yummy), so this year I planned ahead and have been piling up potential "tennis appetizers" on a board on Pinterest! You can take a look at the board here!
So tomorrow is our first home match, so I decided to bring out the big guns...this awesome sweet dessert dip! It is a riff on a recipe by Shugary Sweets (who has a great blog of all sorts of yummy treats if you want to visit). So here it is...a great choice for potluck or even a tennis party. Enjoy!
Peanut Butter Dessert Dip
mildly adapted from Shugary Sweets
1/2 cup butter
1/2 cup brown sugar
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar
8 ounces of miniature Reece's peanut butter cups
In a small sauce pan, combine the butter and brown sugar. Allow the butter to melt and come to a boil; as soon as this occurs, remove the mixture from the heat and add the vanilla. Set the sugar mixture aside and allow it to come to room temperature.
When the sugar mixture is ready, place the cream cheese and powdered sugar in a bowl. Mix for four minutes, until well blended and fluffy. Add the sugar mixture and blend well. Carefully add the peanut butter cups until combined.
Serve immediately or refrigerate until needed. Serve with Nilla wafers. This is a great make ahead dish and I hope you give it a try!
Sharing this recipe here:
Sugar and Slice Sunday
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Chef in Training
Tuesday update: This was a hit at the match, even if I lost my match - boo! One of my teammates mentioned that this is gluten free, so if this is of interest, keep it in mind.
Until next time,
I always feel I am making something at the last minute (that isn't all that yummy), so this year I planned ahead and have been piling up potential "tennis appetizers" on a board on Pinterest! You can take a look at the board here!
So tomorrow is our first home match, so I decided to bring out the big guns...this awesome sweet dessert dip! It is a riff on a recipe by Shugary Sweets (who has a great blog of all sorts of yummy treats if you want to visit). So here it is...a great choice for potluck or even a tennis party. Enjoy!
Peanut Butter Dessert Dip
mildly adapted from Shugary Sweets
1/2 cup butter
1/2 cup brown sugar
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar
8 ounces of miniature Reece's peanut butter cups
In a small sauce pan, combine the butter and brown sugar. Allow the butter to melt and come to a boil; as soon as this occurs, remove the mixture from the heat and add the vanilla. Set the sugar mixture aside and allow it to come to room temperature.
When the sugar mixture is ready, place the cream cheese and powdered sugar in a bowl. Mix for four minutes, until well blended and fluffy. Add the sugar mixture and blend well. Carefully add the peanut butter cups until combined.
Serve immediately or refrigerate until needed. Serve with Nilla wafers. This is a great make ahead dish and I hope you give it a try!
Sharing this recipe here:
Sugar and Slice Sunday
Marvelous Mondays
Mix it Up Monday
Tuesday's Table
Wednesday Whatsits
Live.Laugh.Rowe.
Life on Lakeshore Drive
Chef in Training
Tuesday update: This was a hit at the match, even if I lost my match - boo! One of my teammates mentioned that this is gluten free, so if this is of interest, keep it in mind.
Until next time,
Monday, May 6, 2013
Where is Sara?
Hi All! I know I have been out of touch lately. Mostly because I have been working on my final project for a class I have been taking at Marquette. It was my capstone class in digital storytelling and, God willing, I will graduate with a Certificate in Digital Storytelling in about two weeks!
My final project was a documentary about Wisconsin Artisan Foods. The topic was very interesting and although I don't anticipate posting the eight minute video documentary on this blog, I thought I would show you a few of the photos I used as part of my project.
Until next time,
My final project was a documentary about Wisconsin Artisan Foods. The topic was very interesting and although I don't anticipate posting the eight minute video documentary on this blog, I thought I would show you a few of the photos I used as part of my project.
My project featured a wonderful Wisconsin artisan meat producer: Bolzano Artisan Meats.
Bolzano makes what is probably the BEST salami out there!
My project also features Lori Fredrich, who is a wonderful food blogger and promoter of everything Wisconsin. Her blog is the BURP! blog and she recently featured Bolzano Artisan Meat recipes in her blog. If you are looking for a new blog to follow, I highly recommend Lori's blog.
So thanks for being patient and know I will be back VERY soon! I submitted my final paper today, so it's time to get cooking!
Until next time,
Sunday, March 31, 2013
Tuna Noodle Pot Pie
Happy Easter! I am not necessarily known for my timing and this recipe is no different. I probably should have shared this at the beginning of Lent, but instead am sharing it today! No matter, this is the BEST tune noodle recipe I have tried. Bill agrees! It is easy and tasty!
Tuna Noodle Pot Pie
3 small cans of tuna (or one big can and one small can)
1 can cream of mushroom soup
1/2 cup milk
1 teaspoon garlic powder
2 cups cooked small pasta (think rings, small elbows)
1 cup cooked green peas
1/2 cup shredded cheddar cheese
1 roll of crescent rolls
Preheat the oven to 350 degrees.
Cook the pasta and the peas. While these items are cooking, mix the tuna, cream of mushroom soup and milk. Add the garlic powder. Drain pasta and peas and add them to the tuna mixture. Add the cheese and mix until combined.
Pour the tuna mixture into a shallow casserole dish. Unroll the crescent rolls and lay each on top of the tuna mixture. Cook in the oven for 25 minutes or until bubbling.
I have been using garlic butter crescent rolls for this dish, but it is great any which way!
Sharing this recipe here:
Addicted to Recipes
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Until next time,
Tuna Noodle Pot Pie
3 small cans of tuna (or one big can and one small can)
1 can cream of mushroom soup
1/2 cup milk
1 teaspoon garlic powder
2 cups cooked small pasta (think rings, small elbows)
1 cup cooked green peas
1/2 cup shredded cheddar cheese
1 roll of crescent rolls
Preheat the oven to 350 degrees.
Cook the pasta and the peas. While these items are cooking, mix the tuna, cream of mushroom soup and milk. Add the garlic powder. Drain pasta and peas and add them to the tuna mixture. Add the cheese and mix until combined.
Pour the tuna mixture into a shallow casserole dish. Unroll the crescent rolls and lay each on top of the tuna mixture. Cook in the oven for 25 minutes or until bubbling.
I have been using garlic butter crescent rolls for this dish, but it is great any which way!
Sharing this recipe here:
Addicted to Recipes
My Turn for Us
Life on Lakeshore Drive
From My Front Porch to Yours
White Lights on Wednesday
Flour Me With Love
Sewing Barefoot
Chef in Training
ZENTMRS and the MR
Memories by the Mile
Back for Seconds Blog
Robyn's View
White Lights on Wednesday
The 36th Avenue
Bloom Designs Online
Becoming Martha
Live.Laugh.Rowe.
30 Handmade Days
This and That
Life on Lakeshore Drive
This Gal Cooks
Until next time,
Sunday, March 17, 2013
Slow Cooker Corned Beef and Cabbage
Hello! Today is St. Patrick's Day, so we just HAD to make this for dinner tonight. Not that this is that hard to do on the stove, but I wanted to see if I could do it in the slow cooker. I am actually getting pretty good at modifying "regular" recipes for the slow cooker, so watch out; this could be the first of a series of new slow cooker ideas!
No photo...it pretty much looked just how it should look...let's face it, it isn't the prettiest meal. I like to smoosh all of the veggies together and add a little butter on top. Bill looked at me like I was crazy...not his style.
Anyway you like it, this will taste great!
Slow Cooker Corned Beef and Cabbage
4-5 medium potatoes, also cut into larger chunks
1/2 lb. of carrots, either cut into chunks or just use a bag of baby carrots :)
a larger slab of corned beef
4 cups beef broth
1 head of cabbage, cored and cut into large chunks
Place the slab of corned beef into a large slow cooker. Cover the beef with potatoes and carrots. Slowly pour the beef broth over the beef and vegetables. If the veggies aren't covered by the broth, add water until they are. Cook on HIGH for eight hours.
After eight hours, open the cooker and add the cabbage. Continue to cook for one additional hour.
That's it! It is so easy! You might be able to find some corned beef really marked down this week, or set this aside to try next year.
Thanks for visiting and see you next week!
Sharing this here:
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Until next time,
Sunday, March 10, 2013
Banana Pudding Cups
You all know that I love bananas. I really like to look for new banana recipes and I have a Pinterest board dedicated to my favorite fruit. Take a look:
So I found this easy banana recipe on the Taste of Home website and had to try it...and it turned out great! Give it a try and take a look at my banana board!
Best Banana Parfait
adapted from Taste of Home
1 cup skim milk
1 package sugar-free banana pudding
1 cup low-fat whipped topping
2 firm bananas, sliced
4 teaspoons graham cracker crumbs
This recipe makes four servings. Combine the milk and pudding in a bowl and mix to combine. Fold in the whipped topping and refrigerate for five minutes.
Divide half the pudding mixture between four parfait (or other fun) glasses. Add the graham cracker crumbs and the sliced bananas. Top with the remaining pudding. Serve immediately.
Yummy!
Sharing this recipe here!
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Until next time,
So I found this easy banana recipe on the Taste of Home website and had to try it...and it turned out great! Give it a try and take a look at my banana board!
Best Banana Parfait
adapted from Taste of Home
1 cup skim milk
1 package sugar-free banana pudding
1 cup low-fat whipped topping
2 firm bananas, sliced
4 teaspoons graham cracker crumbs
This recipe makes four servings. Combine the milk and pudding in a bowl and mix to combine. Fold in the whipped topping and refrigerate for five minutes.
Divide half the pudding mixture between four parfait (or other fun) glasses. Add the graham cracker crumbs and the sliced bananas. Top with the remaining pudding. Serve immediately.
Yummy!
Sharing this recipe here!
This Gal Cooks
Addicted to Recipes
Sweet to Eat Baking
It's Overflowing
Ms. enPlace
Flour Me With Love
ZentMrs and the Mr
Back for Seconds
The 36th Avenue
Bloom Designs
White Lights on Wednesday
Foodie Friends Friday
Live.Laugh.Rowe.
Until next time,
Tuesday, February 26, 2013
Curried Coconut Carrot Soup
So as I mentioned in a recent post, we are trying to keep it healthy in this Milwaukee Kitchen! Nothing too radical, just making better choices. In the spirit of healthy eating, I made a new soup recipe Sunday night for dinner. It turned out GREAT...nice flavor and came together quickly. And, can I mention that it was inexpensive? Not too shabby! Here you are...
Curried Coconut Carrot Soup
adapted slightly from Women's Health Magazine
1 Tablespoon coconut oil **(see note)
1 lb carrots, peeled and chopped**(see note)
1 sweet potato, peeled and chopped
1 yellow onion, chopped
1 Tablespoon ginger, peeled and chopped
3 cups low-sodium vegetable broth
2 cups coconut water**(see note)
2 Tablespoon lime juice
3 teaspoons curry powder
1/4 teaspoon cardamom
In a large saucepan over medium heat, heat the oil. Add carrots, sweet potato and onion. Cover and cook, stirring occasionally, until vegetables soften and brown slightly, about 10 minutes. Add ginger, stir and cook for one minute. Add broth, bring to a boil, partially cover, then reduce to a simmer for 10 minutes or until vegetables are soft.
Transfer soup to a blender (or use a stick blender) and puree until smooth. Add coconut water and blend to combine. Return the soup to the saucepan, add lime juice, curry powder, and cardamom. Stir, then heat through.
***Cook's note: if you don't have or can't find coconut oil, you could use another neutral vegetable oil. I do highly recommend using the coconut water, which isn't the same as coconut milk. Lastly, I used my food processor to chop all of the vegetables, which make the prep very easy.
Enjoy it!
Sharing this recipe here:
ZentMrs.
Memories by the Mile
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Addicted to Recipes
This Gal Cooks
Life on Lakeshore Drive
White Lights on Wednesdays
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The 36th Avenue
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At Home With BobbiFoodie Friends Friday
Until next time,
Curried Coconut Carrot Soup
adapted slightly from Women's Health Magazine
1 Tablespoon coconut oil **(see note)
1 lb carrots, peeled and chopped**(see note)
1 sweet potato, peeled and chopped
1 yellow onion, chopped
1 Tablespoon ginger, peeled and chopped
3 cups low-sodium vegetable broth
2 cups coconut water**(see note)
2 Tablespoon lime juice
3 teaspoons curry powder
1/4 teaspoon cardamom
In a large saucepan over medium heat, heat the oil. Add carrots, sweet potato and onion. Cover and cook, stirring occasionally, until vegetables soften and brown slightly, about 10 minutes. Add ginger, stir and cook for one minute. Add broth, bring to a boil, partially cover, then reduce to a simmer for 10 minutes or until vegetables are soft.
Transfer soup to a blender (or use a stick blender) and puree until smooth. Add coconut water and blend to combine. Return the soup to the saucepan, add lime juice, curry powder, and cardamom. Stir, then heat through.
***Cook's note: if you don't have or can't find coconut oil, you could use another neutral vegetable oil. I do highly recommend using the coconut water, which isn't the same as coconut milk. Lastly, I used my food processor to chop all of the vegetables, which make the prep very easy.
Enjoy it!
Sharing this recipe here:
ZentMrs.
Memories by the Mile
Chef in Training
Flour Me With Love
Addicted to Recipes
This Gal Cooks
Life on Lakeshore Drive
White Lights on Wednesdays
Back for Seconds
The 36th Avenue
Live. Laugh. Rowe.
At Home With BobbiFoodie Friends Friday
Until next time,
Sunday, February 10, 2013
Greek Lasagna
Well it finally snowed for real here in Milwaukee this week. We probably got about six inches of snow, but then today, it rained. What a mess! A good day to stay home and cook!
Bill and I have been trying to eat a little more healthy these days. This might mean fewer desserts featured on Milwaukee Kitchen, as it is hard for two people to eat a dozen cupcakes each week (not that we have been doing that or anything).
So tonight I pulled out a trusty Weight Watchers cookbook. If you have access to WW in your area, I highly recommend their cookbooks, even if you are not a WW member. They are terrific and I have several.
Tonight we tried a new recipe for me, Greek Lasagna. It uses no boil noodles, which usually scares me, because I have had bad experiences using them and then having hard noodles for dinner. Not so here! Whether you are trying to lose a little weight or not, given this one a try!
Greek Lasagna
adapted from Veg Power!, a Weight Watchers cookbook
1 (15 ounce) container fat free ricotta cheese
1 (10 ounce) packaged chopped frozen spinach, thawed and squeezed dry
2 cups shredded fat free mozzarella cheese
4 ounce low fat crumbled feta cheese
1 egg, lightly beaten
1 teaspoon dried oregano
1 1/2 jar (about 35 ounces total) fat free marinara sauce
9 no boil lasagna noodles
Preheat oven to 375 degrees. Lightly spray a 9x13 pan with nonstick spray. In a medium bowl, combine the ricotta, one cup of the mozzarella, feta, spinach, egg and oregano. Mix well.
Spread 1/4 of the marinara sauce on the bottom of the pan, Press three lasagna noodles in the pan. Spread 1/2 of the cheese mixture on top of the noodles. Spread 1/4 of the sauce on top of the cheese mixture. Add three noodles. Add the last of the cheese mixture. Add 1/4 of the marinara sauce, then the remaining three noodles, then the remaining sauce. Top with the remaining mozzarella cheese.
Cover the lasagna with foil and bake for 30 minutes. Remove the foil and continue to bake for another 15 minutes or until the cheese melts. Let stand for five to ten minutes before cutting.
Yum! Enjoy it!
Linking here:
This Gal Cooks
Addicted to Recipes
Ms. EnPlace
Alderberry Hill
Flour Me With Love
zentMRS
Chef in Training
Memories by the Mile
White Lights on Wednesdays
Live.Laugh.Rowe.
The 36th Avenue
Bloom Designs Online
Until next time,
Bill and I have been trying to eat a little more healthy these days. This might mean fewer desserts featured on Milwaukee Kitchen, as it is hard for two people to eat a dozen cupcakes each week (not that we have been doing that or anything).
So tonight I pulled out a trusty Weight Watchers cookbook. If you have access to WW in your area, I highly recommend their cookbooks, even if you are not a WW member. They are terrific and I have several.
Tonight we tried a new recipe for me, Greek Lasagna. It uses no boil noodles, which usually scares me, because I have had bad experiences using them and then having hard noodles for dinner. Not so here! Whether you are trying to lose a little weight or not, given this one a try!
Greek Lasagna
adapted from Veg Power!, a Weight Watchers cookbook
1 (15 ounce) container fat free ricotta cheese
1 (10 ounce) packaged chopped frozen spinach, thawed and squeezed dry
2 cups shredded fat free mozzarella cheese
4 ounce low fat crumbled feta cheese
1 egg, lightly beaten
1 teaspoon dried oregano
1 1/2 jar (about 35 ounces total) fat free marinara sauce
9 no boil lasagna noodles
Preheat oven to 375 degrees. Lightly spray a 9x13 pan with nonstick spray. In a medium bowl, combine the ricotta, one cup of the mozzarella, feta, spinach, egg and oregano. Mix well.
Spread 1/4 of the marinara sauce on the bottom of the pan, Press three lasagna noodles in the pan. Spread 1/2 of the cheese mixture on top of the noodles. Spread 1/4 of the sauce on top of the cheese mixture. Add three noodles. Add the last of the cheese mixture. Add 1/4 of the marinara sauce, then the remaining three noodles, then the remaining sauce. Top with the remaining mozzarella cheese.
Cover the lasagna with foil and bake for 30 minutes. Remove the foil and continue to bake for another 15 minutes or until the cheese melts. Let stand for five to ten minutes before cutting.
Yum! Enjoy it!
Linking here:
This Gal Cooks
Addicted to Recipes
Ms. EnPlace
Alderberry Hill
Flour Me With Love
zentMRS
Chef in Training
Memories by the Mile
White Lights on Wednesdays
Live.Laugh.Rowe.
The 36th Avenue
Bloom Designs Online
Until next time,
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