Tag: Recipe

Recipes

Roasting Pumpkin Seeds

Nicole

One of my favorite things about carving a pumpkin is roasting the seeds. I love pumpkin seeds. They are nutritious and delicious. I love the nutty flavor! Heck you already paid for the fun of the pumpkin why not get free snacks out of the deal?

  1. I normally start the seed drying process by first washing the seeds well in cool water. Get all of the pumpkin membrane off your seeds. 
  2. It’s important that the seeds are thoroughly dry before you cook then. The dryer they are the crispier they will be.
  3. Line a jellyroll pan with paper towels, and then I spray the paper towels down with Pam or some other kind of spray oil. This will insure they will not stick to the paper towel.  After a few days of allowing them to dry it’s time to bake them. Please note that the drying process will vary based on your climate. It took ours two days. 
  4. After they are dry line a jelly roll pan with tin foil for easy clean up.
  5. Place the pumpkin seeds on the foil. Add one teaspoon of oil (pecan, or vegetable) to the pan. I don’t really recommend olive oil because it will flavor the seeds, but if that’s what you like go for it.
  6. Next you will need to toss the seeds in the oil, and then spread them out. The more evenly spread out they are the better they will crisp up.
  7. Next you can sprinkle salt on them, spices, or anything else that makes you happy. I prefer just salt, but I know other people who will add garlic powder, curry, or even a little cinnamon sugar.
  8. Heat your oven to 325 degrees. The low temperature will insure that they are roasted slowly. You will cook them for around 20 minutes, but it’s important to check them about every five minutes, and stir them each time you check them for an even roasting.
  9. As they are cooking you will start heading popping sounds those are your seeds springing up from the pan, but no worries they don’t jump too high.
  10. Don’t forget to check your seeds about every five minutes to insure they don’t burn. The thickness of the seeds will determine how quickly they will cook, and you don’t want burnt seeds.
  11. Let the holiday season begin!!

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Recipes

Serendipity’s Frozen Hot Chocolate

Nicole

A few years ago I found this recipe on Good Morning American’s website. I fell in love and knew that if I was ever anywhere near a Serendipity that I would have to try the authentic Frozen Hot Chocolate. They have one in Las Vegas near Cesar’s Palace (of course the original one is in NYC), and it’s just amazing. I think Disney World is the greatest place on earth, and Serendipity is the second greatest place on earth!!

This recipe is super simple, and the best thing I think I have ever had to drink. I don’t use “best-quality chocolate” I just use whatever I have laying around that no one will eat. You know that bowl with a few Hershey Kisses, a few Hershey bars, and so on.

Remember it’s just plan chocolate nothing with nuts, or caramel.  You certainly could use better quality chocolate, but don’t let that stop you from making this.  I have used chocolate bark and it was amazing.  Don’t skimp on the heavy cream that is the deal breaker in this recipe. It’s where the decadence comes from.


Ingredients:
  • 3 ounces best-quality chocolate
  • 2 teaspoons store-bought hot chocolate mix
  • 1 1/2 tablespoons sugar
  • 1 1/2 cups milk
  • 3 cups ice
  • Whipped cream
  • Chocolate shavings

Whipped Cream Ingredients:

  • 1 cup heavy cream, very cold
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons light corn syrup
Directions:
  1. Chop the chocolate into small pieces and melt chocolate in a small heavy saucepan or in the top of a double boiler over simmering water. Stir occasionally until melted. 
  2. Add the hot chocolate mix and sugar, stirring constantly until blended.
  3. Remove from heat, slowly add half a cup of the milk, and stir until smooth. 
  4. Cool to room temperature. 
  5. In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. 
  6. Blend on high speed until smooth and the consistency of a frozen daiquiri. 
  7. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy!!
Whipped Cream:
  1. Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.
  2. Slather, drop and dollop onto whatever your heart desires. Makes 2 to 2 1/2 cups, enough for 1 to 5 persons, depending on if you feel like sharing.

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Recipes

Slow-Cooker Stroganoff @Kraft

Nicole

I have to start off by saying that I do not like stroganoff  actually I despise it because it has sour cream in it, and I am not a fan of sour cream. In my opinion stroganoff is good until you add the sour cream. My husband on the other hand loves it. When I found this recipe online I thought I would give it a shot. 

The original recipe calls for ribs, but I really couldn’t rationalize that in my head plus I had a chuck roast I had gotten on sale I wanted to use it.  The recipe actually turned out really good. It’s a super simple recipe that doesn’t really require much attention. I really enjoyed it even with the sour cream. My husband thought it could use more sour cream, so if you are inclined certainly add more sour cream than the recipe requires.

Ingredients:
  • 5 Tbsp. flour, divided
  • 2 tsp.  smoked paprika, divided
  • 1-1/2 tsp. salt, divided
  • 3 lb.  chuck roast
  • 2 Tbsp. oil
  • 1 pkg.  (8 oz.) whole mushrooms, halved or 1 can of mushrooms
  • 1 onion, coarsely chopped
  • 3 cloves  garlic, minced
  • 1/2 tsp. ground black pepper
  • 1 cup  beef broth
  • 2 Tbsp. Worcestershire sauce
  • 1 cup  Sour Cream
  • 1 pkg. (16 oz.) egg noodles

Directions:
  1. Cut chuck roast into 2 inch pieces.
  2. Mix 1/4 cup flour, 1 tsp. paprika and 1/2 tsp. salt together. Add to the cut up chuck roast; toss to evenly coat.
  3. Heat oil in large skillet on medium heat. Add roast pieces; cook 5 min. or until evenly browned, turning occasionally.
  4. Place roast pieces in slow a cooker; top with remaining paprika, salt, vegetables, garlic, pepper, broth and Worcestershire sauce.
  5. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).
  6. Meanwhile, cook noodles as directed on package.
  7. Drain noodles; place in large serving bowl. Add meat mixture; stir.

Original Recipe 

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Recipes

Steak Sauce Chuck Steak (Crockpot)

Nicole

This is a super simple recipe. The worst part of the recipe was having to fry the meat up initially. To be honest with you I don’t think frying it up added anything but work. Next time I would just toss everything in the crockpot and let it do all the work. Even though you start off with a steak in the end it taste like roast beef. I used a cheap steak I found on sale. I believe I only paid $1.99 a pound. One thing I have found about cooking a piece of beef in the crockpot it really doesn’t matter how tough it is, if you cook it long enough it will end up nice and tender. 

Ingredients:
  • 1 tablespoon salad oil or 1 tablespoon olive oil
  • 2 lbs. beef chuck steak, about one-inch thick
  • 1/2 cup Lea Perrins steak sauce
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 1 tablespoons prepared mustard
  • 1 tablespoons grain mustard
  • 1 pound small red potatoes (new potatoes)

Directions:
  1. Cut Chuck Steak into 2 inch pieces.
  2. In 12-inch Dutch oven, over medium-high heat in hot oil, cook chucks steak until well browned on both sides.
  3. Once the meat is browned add chuck steak to your crockpot, and add the washed small red potatoes
  4. Meanwhile, in a bowl, combine steak sauce, water, and brown sugar, mustard and lemon juice until blended. Pour mixture over steak in the crockpot, and mix into the meat.
  5. Turn your crockpot on low and allow to cook for 7 hours (or even a little more or less depending on the thickness of the steak), or until fork-tender.
  6. Steak can be served over rice, pasta, or over a baked potato Yum!
  7. Pour sauce over steak or serve separately.

Original Recipe

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Recipes

Whole Chicken Crock Pot Recipe

Nicole
My original plan was to take this beautiful chicken out of the crockpot and post a picture of the chicken on a platter. Thank goodness I took a picture before I pulled the chicken out because as soon as I attempted to take it out the entire chicken fell to pieces.

It was so tender that I ended up taking it out piece by piece.  Yep it looked like a mess, but boy was it tender. The flavor was incredible and it was so super easy. I simply put the chicken in the crockpot, rubbed it down with spices, and 7 hours later it was done.

The chicken doesn’t require any type of liquid because it will make its own. I have a feeling it was done long before the 7 hours, but I just didn’t bother to check. I love the ease of this recipe all you have to do is put it in the crockpot then forget about it!
Don’t ask me why but I never thought of roasting a chicken in the crockpot, but after this yummy creation I don’t think I would waste the energy by sticking it in the oven and heating up the entire house! Crockpot Roasted Chicken Perfection!


Ingredients:

  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 large roasting chicken   
  • 1 cup chopped onion

Directions:

  1. In a small bowl, combine the spices.

  2. Remove any giblets from chicken and clean chicken.
  3. Rub spice mixture onto the chicken.
  4. Place chopped onion in bottom of crock pot.
  5. Add chicken. No liquid is needed, the chicken will make it’s own juices.
  6. Cook on low 4-8 hours.

Original Recipe

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