Balsamic Glaze

I was so, so excited when I found this recipe at Cooking on the Ranch. I have a love affair with balsamic, and Cafe Trio has the most amazing balsamic glaze and I have been trying to recreate it forever. This was perfect!

1 cup balsamic vinegar (doesn’t have to be expensive brand)
2 tablespoons brown sugar
1 tablespoon soy sauce
1½ pounds asparagus
1 tablespoon olive oil
sea salt

Combine vinegar, brown sugar, and soy sauce in a small saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy, about 20 minutes. Remove from heat and let cool.
While glaze is cooking, remove tough ends from asparagus, then toss with olive oil and sprinkle with salt. Lay flat on a foil lined baking sheet and roast at 400 degrees until asparagus is cooked, 10-20 minutes depending on how soft you like it. To serve, drizzle a small amount of balsamic glaze over the spears and pass extra at the table.

Crockpot Asian Pork

I'm on a crock pot kick? Can you tell?  This stuff is fantastic over rice, over noodles, by itself.  I love it.  


Asian Pork (From SkinnyTaste)
2 lb lean boneless pork sirloin roast (aka pork center rib roast, pork center loin roast)
kosher salt and fresh cracked pepper
Non-stick oil spray 
1 cup low-sodium fat-free chicken broth
1/2 cup reduced-sodium soy sauce
1/3 cup balsamic vinegar
3 tbsp sugar
1 tsp hot sesame oil   (or use sesame oil + pinch red pepper flakes)
1/2 tsp Chinese five spice 
3 cloves crushed garlic
1 tbsp fresh grated ginger root
For topping:
1/4 cup chopped scallions
1/4 cup chopped cilantro

Directions:

Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 - 8 minutes.  In the crock pot, combine the broth, soy sauce, balsamic, sugar, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low. Shred the pork using two forks.  If adding baby spinach,add at the end and cover a few minutes until it wilts. Top with green onions and cilantro.  P.S.  The cilantro makes this OUTSTANDING. 

Crockpot Pesto Chicken

I'm posting this mostly for my benefit. I took a normal recipe and made it into a crock pot recipe, and I need to write down the method so I can make it work again.

You can use Lawry's Garlic and Herb Marinade or make your own, which is what I opted for.

Marinade (from Allrecipes)

• 1/3 cup water
• 1/3 cup vinegar
• 1/3 cup vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried Italian-style seasoning
• 1 teaspoon poultry seasoning
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Mix everything together and add to your favorite meat. 

Pour marinade, 1/2 cup pesto on chicken.  At this point you can throw it into a ziploc bag and put it into the freezer until you want to cook it, or you throw it in the crock pot or on the grill.  Whatever is easiest.  Cook 8 hrs on low or 4 hours on high.  Serve over pasta.  

Peppermint Marshmallows

I made these to go along with the Hot Chocolate that I gave away for Christmas last year.  I think I should have whipped them a bit longer, but they still tasted great! This recipe comes from Little Birdie Secrets

1/2 c. powdered sugar

1/3 c. cornstarch
2 envelopes unflavored gelatin
1 1/3 c. sugar
2/3 c. light corn syrup
1/2 c. crushed peppermint candy canes (about 6)
1/8 tsp. salt
*Tip: to crush your candy canes, break them up in large pieces, then seal them in a Zip Loc bag. Put your bag on a sturdy cutting board and use a hammer to smash them into a powder. The finer the powder, the better.
1. Into a small bowl, sift together powdered sugar and cornstarch. Line a 9x13" pan with foil and spray with non-stick cooking spray.
2. Sift 2 Tbsp. of the powdered sugar mixture into pan and tilt to coat all sides. Leave excess in pan.3. Place 2/3 c. water in a large bowl and sprinkle with gelatin. Let soften 5 minutes.

4. In medium, heavy-bottom saucepan, heat sugar, corn syrup, candy cane, and salt over medium heat until completely dissolved (about 7 minutes).
5. Pour into bowl with gelatin mixture and beat on high speed with electric mixer until light and fluffy (10-15 minutes).
6. Spread evenly into prepared pan. Smooth top and dush with powdered sugar mixture. Let sit at room temperature for 2 hours.
7. Lift from pan with foil. With a small, wet cookie cutter, cut shapes and dip sides in sugar mixture. Cut up remaining marshmallows into small, irregular pieces (these are the ones I let my kids and husband eat!). Or, using a wet knife, cut into 6 large squares and dip sides into powdered sugar mixture. Then cut each of those squares into 9 pieces and dip in sugar mixture.
8. Store at room temp, loosely covered.  

Yogurt

Yes, that does indeed say yogurt. If you have ever wondered how it is made I am here to answer your question. I have been making it for a while, but it took some practice to get it right.  So, here is my perfected recipe.

8 cups milk (half gallon)

Pour milk into crock pot and cook on low for 3 hours. Turn the crock pot off and leave it in there to cool for 3 hours.  Take about 2 cups of the milk out and stir in

1 cup plain yogurt (store bought)
1/4 c. dry milk

Stir until dissolved.  Pour back into the crock pot and stir it all together.  Then pour all of it into a thermos or cooler.  We have a one gallon cooler that is perfect for this. The idea is that it needs to be insulated so that the cultures from the yogurt can do their work.  Let it sit overnight.

The next morning, you're done!  It will be pretty thin, so if you want to thicken it up a bit you can strain it with cheesecloth and a colander.  Put it in the fridge over a bowl and let it strain for a few hours.  When you eat it, mix in a little honey and whatever else you want.  Fresh fruit, jam, granola even chocolate.  You can also use the plain yogurt as sour cream.  It saves lots of money if you eat yogurt.

Good Luck!

Green Monster Punch

This is a fun drink for halloween. Just add some dry ice for witches brew!  Even though it was green, my kids drank it and loved it!

• 2 (3 ounce) packages lime flavored gelatin mix
• 1 quart hot water
• 1 (46 fluid ounce) can pineapple juice
• 2 (12 fluid ounce) cans frozen orange juice concentrate, thawed
• 2 cups white sugar
• 4 1/2 cups cold water
• 2 liters ginger ale

1. In a large saucepan dissolve the gelatin in 1 quart of hot water. Allow to cool.
2. When gelatin is cool, pour into a large punch bowl, Stir in pineapple juice, orange juice concentrate, sugar and 4 1/2 cups cold water. Pour in ginger ale just before serving.

Pumpkin Cupcakes with Dulce de Leche Frosting

These are delicious.  Although, I have to admit as to not making the dulche de leche.  Want to hear a funny story?  So, I wanted to make these.  I knew that I had seen dulce de leche somewhere, and I didn't want to make it.  So, I went to the store, bought regular sweetened condensed milk and what I THOUGHT was dulce de leche.  Get home, make the cupcakes, go to make the frosting and realize:  I haven't bought dulce de leche.  I bought sweetened condensed milk IN SPANISH.  I am so awesome I know.  

This recipe comes from Langes Fadchen.

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon coarse salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon allspice

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1/2 cup (1 stick) unsalted butter, melted and cooled

2 large eggs, lightly beaten

7.5 ounces pureed pumpkin 

. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners; set aside. 

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

3. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

4. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Cool in pan on wire rack for ten minutes, then remove from pan and transfer to a wire rack. Let cool completely.

Dulce De Leche

Recipe from Sweetest Kitchen 

Makes just enough to fill cupcakes and use in frosting

1 14 oz can sweetened condensed milk

Boiling water

1. Preheat oven to 425 degrees F.

2. Open up the can and pour the sweetened-condensed milk into a pie pan. Cover tightly with foil. Place into a larger pan and pour boiling water in larger pan & around pie plate (level of water should be about halfway up the pie plate). Don’t let any water seep up and into the pie plate.

3. Place in oven and bake for one hour. At the one hour point, peel off foil and check for progress. If the mixture has thickened and turned a caramel color, it’s done. If it doesn’t quite look thick enough or dark enough, cover it up and bake it a little longer (might take up to 75 minutes or more).

4. When the mixture appears to have turned into a nice, thick caramel, remove from the oven. Let sit for a few minutes, and then beat with an electric mixer until smooth.

5. Measure out 1/4 cup plus 2 tablespoons of dulce de leche and set aside for buttercream. Using the cone method, fill each cupcake with a small spoonful of the remaining dulce de leche and replace cake tops. 

Dulce De Leche Buttercream

Makes enough to generously frost 12 cupcakes

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/2 tablespoons heavy cream

1/2 teaspoon vanilla

2 cups powdered sugar

Pinch of salt

1/4 cup + 2 tablespoons prepared dulce de leche

1. Cream together softened butter and powdered sugar on low using an electric mixer. Add cream and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down the sides of the bowl. Add the prepared dulce de leche and beat to incorporate. Pipe generously onto cupcakes.

Almond cupcakes with Caramel frosting

This is one of those recipes that I almost hesitate to share. It is so incredibly good, that I want to hide it and make it my secret ingredient recipe. But, I am willing to be generous, so here you go.  


Cupcakes

• 1 (18.25 oz.) white cake mix
• 1 cup buttermilk
• 1/2 cup vegetable or canola oil
• 1 tsp. almond extract
• 1 tsp. vanilla
• 4 eggs

Add the cake mix, buttermilk, oil, almond extract and vanilla to a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds.  Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick and fluffy, 2 minutes longer.

Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.

Frosting (the best part)

1/4 cup sugar

2 Tbsp. water

1/4 cup heavy cream

1 tsp. vanilla

3/4 cup (1.5 sticks) salted butter, softened

2 cups powdered sugar

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

Remove from heat and slowly add in cream and vanilla (just start with a tablespoon or two), stirring with a wooden spoon until completely smooth. (Be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream.)  Set aside until cool to the touch, about 25 minutes.

Beat the butter ]in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.  Turn off the mixer, and then add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes. Refrigerate if not using immediately (or to harden the frosting a bit).

Cherry Limeade

This is, hands down, the best cherry limeade that I have ever had!

• 2 (12 fluid ounce) cans frozen limeade concentrate
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage
• 1 (10 ounce) jar maraschino cherries, drained and juice reserved
• 1 lime

Pour both cans of concentrated limeade into a large pitcher. Mix in lemon-lime soda. Stir in reserved cherry juice. Squeeze juice from lime into mixture, then slice and set aside. Stir well and serve over ice. Garnish with cherries and lime slices.

Sweet BBQ Chicken Kabobs

I ran across this one at The Sisters Cafe and I loved it. I haven't done a lot with kabobs, but this was delicious.  The kids didn't really go for the peppers, but John loved them and I couldn't get enough of the grilled pineapple. It was beyond heavenly.

1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces

2 cups fresh pineapple chunks (1-1/2 inch)

1 each: red and green pepper, cut into 1-1/2 inch pieces

1/2 cup barbecue sauce 

3 Tb. frozen orange juice concentrate, thawed

Heat grill to medium-high heat.  Thread chicken alternately with pineapple and peppers onto skewers to make 4 kabobs.  (I used 1.5lbs of chicken and extra pineapple, which made 7 big kabobs).  Mix barbecue sauce and juice concentrate, brush some of the sauce mixture onto kabobs.  Grill 8-10 minutes or until chicken is done, turning and brushing occasionally with remaining sauce mixture.

Easy Maple Syrup

This is my go to Maple Syrup recipe.  I make it about once a week. We use maple syrup in our oatmeal so we go through it really fast. This tastes way better than store bought and is so much cheaper.  You'll never go back.

2 c. sugar
1 c. water
1/2 tsp. mapeline (you can find it with the spices and extracts)

Combine all three in a pan and stir constantly over medium heat.  Bring to a boil, allow to boil about 30 seconds and remove from heat.  Store in the fridge.

Cherry Turnovers

These are perfect for having more excuses to buy lots and lots of cherries as soon as they come into season.  These things are incredible.  I almost didn't want to share them with my kids because I was sure that they wouldn't appreciate the amazingness of the cherries, and that, my friends is just a waste!  I suppose you could use frozen cherries in this recipe, and I imagine it would still be good, but don't expect miracles unless you have good, ripe in season cherries.  I can't wait for spring!


This recipe comes from Recipe Girl.com

CREAM CHEESE CRUST:
1½ cups (7½ ounces) unbleached all-purpose flour
1 tsp granulated white sugar
pinch of salt
1 stick (4 ounces) cold, unsalted butter, cut into ½-inch pieces
8 ounce package of cold cream cheese, roughly cut into tablespoons

CHERRY FILLING:
2½ cups pitted & halved fresh cherries (about ¾ lb.)
2 Tbs white granulated sugar
1 Tbs finely grated lemon zest
1 Tbs fresh lemon juice
1 Tbs cornstarch
¼ tsp salt

EGG WASH:
1 large egg yolk
2 Tbs milk or cream

TOP:
coarse grain sugar

1. Prepare crust: Place the flour, sugar and salt in the bowl of a food processor and process for 10 seconds to blend. Add the cold butter pieces and process for just a few seconds, until the mixture looks like crumbs. Add the cream cheese and pulse quickly about 25 times (or until a clump of dough has formed). Turn the clump of dough onto waxed paper and knead gently 2 to 3 times to bring dough together. Flatten into a 7-inch square. Wrap with plastic wrap and chill for at least 30 minutes (or up to 2 days).

2. Prepare filling: Mix cherries with sugar, lemon zest & juice, cornstarch and salt; set aside until ready to fill the turnovers.

3. Place the dough on a lightly floured surface.. Roll into a square that is roughly 15×15. At this point, you can decide if you’d like to make round or square-shaped turnovers. If you make round (half-moon shape) turnovers, you can simply use the top of a 6-inch diameter bowl as your cutter. If you’d rather make square (triangle-shape) turnovers, use a chef’s knife to trim a 15-inch square. Mark 5-inch increments along all sides of the dough & with the ruler as a guide, cut the dough into nine 5-inch squares. Re-roll scraps as necessary.

4. Line two rimmed baking sheets with parchment paper or silicone baking mats.

5. Assemble Turnovers: Place cut-out dough onto prepared baking sheets. On each square or circle, use a knife to lightly mark a line showing the halfway mark (make sure it’s just a line indentation & not cut all the way through). Spoon a couple of Tablespoonfuls of the cherries onto each “half”- keeping it on one side of the dividing line and leaving about a ¼-inch border along the edge. Brush edges on the fruit side of the turnover with egg wash (egg & milk whisked together). Carefully fold the other side over the fruit and use the tines of a fork to press the edges together and seal them. Move baking sheets to refrigerator and chill for about 20 minutes. Adjust racks in oven to top and bottom thirds of the oven, and preheat oven to 375°F.

6. Bake Turnovers: Brush the tops of the turnovers with egg wash and sprinkle with coarse sugar. Use the tip of a paring knife to carefully cut three slits in the top of each turnover to allow steam to escape during baking. Bake turnovers on bottom and top third racks for 15 minutes. Then rotate the sheets and bake for an additional 10 to 15 minutes, or until the crust is golden brown. Transfer to a cooling rack to cool completely. Serve warm or at room temperature, with whipped cream or vanilla ice cream.

*The dough may also be frozen. Wrap in plastic wrap and place in zip freezer bag for up to 2 months.
**These will keep at room temperature in a covered container for 2 days. To re-crisp, heat in a 375 degree oven until warmed through. They’ll keep a little longer if wrapped airtight and refrigerated (about 5 days).

Cinnamon Syrup

This recipe also come from The Sister's Cafe. This is a delicious change from regular old maple syrup.  I love this syrup and so do all of my kids. It doesn't make as much as the maple syrup recipe, but it is worth it.  

1 cup sugar
slightly less than 3/4 tsp. cinnamon
1/2 cup light corn syrup
1/4 cup water
1/2 cup evaporated milk

In a saucepan, combine sugar and cinnamon.  Pour in corn syrup and water, and stir to dissolve.  Boil, stirring constantly 2-3 minutes.  Cool. Stir in evaporated milk and serve.  Refrigerate leftovers.

Country Green Beans

I grew up eating green beans out of a can. Which are VERY different from fresh green beans. So, the first few times that I tried them, I was not a fan. That was before coming across this recipe. I ate this up, no problem.  And John couldn't get enough.  I think he ate half the pan, just by himself!

• 1 pound fresh green beans, trimmed
• 
  
• 1/4 cup chopped onion
• 
  
• 1/4 cup chopped cooked ham
• 
  
• 1/4 cup butter or margarine
• 
  
• 1/2 cup chicken broth
• 
  
• 1 garlic clove, minced
• 
  
• 1/2 teaspoon salt
• 
  
• 1/4 teaspoon pepper

In a saucepan, combine all ingredients. Cover and simmer for 15-20 

minutes or until beans are tender.

Lemon Rosemary Cake

I made this the week after I got lemons and fresh rosemary from Bountiful Baskets. I went looking for a lemon rosemary dessert, because one night John brought me home a Lemon Rosemary Mousee from Log Haven and it was AMAZING.  I couldn't find that recipe, but I did find this one at Straight from the Farm.  It was really yummy, but I was a little disappointed that the rosemary flavor was missing. It was all lemon.  I think, though, that I was the only one that minded. Everyone else really enjoyed it. 


Cake: 
2 c. of all purpose flour
1 t. baking powder
1/2 t. salt
1 3/4 c. sugar
2 sticks (16 T.) of margarine or unsalted butter (@ room temp)
6 eggs (@ room temp)
1 T. lemon zest
1 1/2 t. vanilla extract
1/2 c. fresh lemon juice (takes about 3 lemons)
1 t. fresh chopped rosemary, very finely chopped
1 large whole sprig of rosemary
3 T. milk


Glaze

1 c. confectioners’ sugar
3+ T. lemon juice

Begin by zesting and then squeezing your lemons for the juice. Set both the zest and juice aside.  Place the milk in a small sauce pan along with the sprig of whole rosemary.  Heat over very low heat just until the milk begins to steam.  Remove from heat and allow to steep  while you prepare the rest of the batter.

Preheat oven to 350 degrees. Butter and flour a cake pan (9 inch or bundt pan work well) that you will be using. Sift together the flour, baking powder, and salt. Set aside.

Cream together butter and sugar until well combined, pale and creamy. Add eggs one at a time, beating well after each addition. Add vanilla and lemon zest to the mixture and combine well before adding the lemon juice and mixing it until it’s just incorporated. The lemon juice will react with the baking powder to add air into the batter so be gentle from here on out so as to keep from deflating the batter too much.

Slowly add the flour, salt and baking powder and mix carefully just until combined. Going back to the rosemary milk, remove the rosemary sprig and measure out 2 tablespoons of the milk. Add it and the chopped rosemary to the batter and gently fold in until distributed evenly. Pour into prepared cake pan and bake in the middle of oven till cake is done, about 35-45 minutes, or when a toothpick inserted into the middle comes out clean.

Allow cake to cool completely before glazing.  To make the glaze, combine the confectioners’ sugar with enough lemon juice to make a smooth, but not runny, liquid.  Pour glaze over top of cake and allow it to run down the sides of the cake.  Leave glaze to set up for several minutes before serving.  Garnish with a little sprig of rosemary or some lemon peel. 

Basic Biscuits

We all love biscuits.  Especially because they are so quick to make.  Because I am lazy, I don't make lovely rolled and cut biscuits. I make drop biscuits.  They may not look quite as pretty, but they taste great at really, take like 20 minutes, start to finish. That is my kind of recipe. 

• 2 cups all-purpose flour
• 
  
• 1 tablespoon baking powder
• 
  
• 1/2 teaspoon salt
• 
  
• 1/2 cup butter
• 
  
• 1 cup milk
• 
  
• Preheat oven to 450 degrees F (230 degrees C).
• 
  
• In a large mixing bowl sift together flour, baking powder and salt. 
• 
  
• Grate butter into mixture and stir well. 
• 
  
• 
  
• Pour milk into flour mixture while stirring with a fork. Mix in milk 
• until dough is soft, moist and pulls away from the side of the bowl.
• 
  
• 
  
• Drop biscuits on ungreased baking sheets and bake in preheated 
• oven until golden brown, about 10 minutes.