Ha, Ha. I Might As Well Call This Blogsite Recipe Central

For real, I don't mean to have this many recipes vs. life-posts, but with the holidays upon us, I keep accumulating recipes and I have the continual need to *attempt* to de-clutter.

3 more delicious sounding recipes!


Molten Spiced Cabernet Cakes
(Makes 4 Servings)

4 oz. semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 Tbsp. Cabernet or Sauvignon or other wine
1 tsp. pure vanilla extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 Tbsp. flour
1/4 tsp. cinnamon
1/4 tsp. ground ginger

Preheat oven to 425º F.

Butter 4 (6 oz.) custard cups or muffin souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwavable bowl on high one minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla and sugar until blended. Whisk in eggs and yolk. Stir in remaining ingredients. Spoon evenly into prepared dishes.

Bake in oven 15 minutes or until sides are firm but centers are soft. Let stand one minute. Loosen edges with knife. Invert onto serving plates. Sprinkle with confectioners' sugar, if desired.


Cinnamon-Pecan Shortbread
(Makes 32 wedges or 36 rounds)

2 cups all purpose flour
1/4 cup sugar
1/4 cup (packed) golden brown sugar
1/4 cup cornstarch
1 1/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes, room temperature
1 large egg white, beaten to blend with 1 Tbsp. water (for glaze)
1 1/2 cups chopped, toasted pecans for wedges, or 36 pecan halves for round cookies
Raw sugar*

Whisk first 6 ingredients in large bowl to blend. Add butter. Mash with back of fork until coarse meal forms. Using fingertips, work dough until smooth; shape into disk. Wrap in plastic and chill until firm, but not hard, about 30 minutes.

Position rack in center of oven; preheat to 325º F. For wedges, shape dough into two disks. Place on 2 heavy baking sheets; cover with plastic. flatten to 10-inch rounds. Remove plastic. Brush with glaze. Sprinkle with chopped pecans, then raw sugar; press to adhere. For round cookies, shape dough into 1-inch balls; arrange on two heavy baking sheets, spacing 2 inches apart. Cover smooth bottomed glass with plastic. Using glass, press each dough ball into 2-inch round. Cut with scalloped cookie cutter, if desired. Brush with glaze; top with pecan half and sprinkle with raw sugar.

Bake cookies, one sheet at a time, until golden, about 30 minutes for large rounds and 22 minutes for small rounds. Cool large rounds on sheets for about 10 minutes, then cut each into 16 wedges. Cool all cookies completely on sheets. DO AHEAD. Can be made 3 days ahead. Store in airtight container at room temperature.


Old-Fashioned Fruitcake Cookies
(Makes about 9 dozen)

1 cup halved dried cherries
1 cup dried currants (about 5 ounces)
1 cup chopped pitted dates
1 cup golden raisins (about 5 ounces)
1 cup brown raisins (about 5 ounces)
1 cup chopped simple candied orange peel
6 Tbsp. bourbon, divided
6 Tbsp. dry Sherry (preferably imported), divided
9-10 dozen paper or foil bon-bon sizied (1 inch diameter) baking cups
1 cup coarsely chopped walnuts
2 cups all purpose flour, divided
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs

Glaze and Garnish
1 cup packed powdered sugar
4 tsp (or more) bourbon
4 tsp (or more) dry Sherry (preferably imported)
Diced or slivered simple candied orange peel

Cookies:
Toss first 6 ingredients in large bowl. Mix in 4 Tbsp. each bourbon and Sherry. Cover; soak 2-24 hours.

Place rack in center of oven; preheat oven to 325º F. Arrange about 36 of the baking cups on each of 3 rimmed baking sheets. Stir in walnuts the one cup flour, baking powder, salt and spices in medium bowl.

Beat sugar and butter in another large bowl until smooth. Beat in eggs, one at a time, beat in dry ingredients, then remaining 2 Tbsp. each bourbon and Sherry. Fold fruit into mixture. Drop batter by heaping teaspoonfuls into baking cups.

Bake cookies, one sheet at a time until light brown, about 23 minutes, cool.


Glaze and Garnish:
Mix sugar and 4 tsp. each bourbon and Sherry in bowl. Add more liquor by 1/2 tsp. in equal amounts to thin if necessary.

Spoon glaze over cookies; garnish with peel. Let stand until glaze sets, at least 2 hours.

Can be made a week ahead. Store between sheets of waxed paper in an airtight container at room temperature.

More Recipes

I "borrowed" these first two recipes from Splenda, I have not tried them yet, I'm just attempting to de-clutter my desk a bit, it's getting crazy.

Creamy Cheesecake

Crust:
1 1/4 cups graham cracker crumb
1/4 cup Splenda (granular)
3 tsp butter, melted
(Mix these ingredients together and press into a spring form pan.)

Filling:
1 lb. regular cream cheese
1 lb. fat free cream cheese
1 1/4 cups Splenda (granular)
1 1/2 Tbsp. lime juice
Pinch of salt
4 large eggs


Preheat oven to 350º F.

Beat cream cheese and Splenda until well mixed and smooth. Add lime juice and a pinch of salt, beat until smooth. Add eggs one at a time, beating well after each addition.

Pour filling over crust and bake 50-60 or until slightly firm to the touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate 4-6 hours before serving.


Old Fashioned Apple Pie

9 inch double pie crust
1 cup Splenda (granular)
7 Cups baking apples, thin sliced and cored (about 7 medium apples)
3 Tbsp. cornstarch
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. salt


Prepare or purchase a double pie crust and set one crust into a 9 inch pie pan.
Preheat oven to 425º F.
Place sliced apples into a large bowl and set aside.
Combine Splenda, cornstarch, cinnamon, nutmeg and salt into a small bowl.
Sprinkle the mixture over apples and toss.
Spoon apple mixture into pie crust.
Place the second crust over the filling.
Seal edges, trim and flute. Make small openings in the top of the crust in your preferred pattern.
Bake in oven until top of the crust is golden brown (40-50 minutes)
Serve warm or chilled.


This next recipe I have flexed out in so many different ways and it always turns out the same way; amazing. I encourage you to try out different flours, different kinds of baking chips, different kinds of nuts. One of the richest combos that tasted so good and hearty; whole wheat flour, white chocolate chips and almonds.
Explore, get creative and enjoy!!

Banana Bread

1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup white sugar
2 eggs beaten
1/2 cup butter, melted
3 ripe bananas- mashed
1 cup chocolate chips (optional)
1/2 cup chopped walnuts (optional)

Grease and flour bread pan. Preheat oven to 350º F.

Mix flour, baking soda, salt and sugar. Mix in slightly beaten eggs, melted butter and mashed bananas. Stir in nuts at this time if desired.

Bake for about an hour, when you touch it, it should spring back. (Usually it would be golden brown, but with whole wheat flour, it will be darker.)

Fudgy Mocha Brownies

1 ¼ cups all purpose flour

¼ cup sugar

½ cup butter

1 (14 oz.) can sweetened condensed milk

½ cup unsweetened cocoa

1 large egg

1 tsp vanilla extract

½ tsp baking powder

1 tsp instant coffee

1 Tbsp hot water

¾ cup chopped nuts

1 (16 oz.) tub milk chocolate frosting (optional)

Powdered sugar (optional)

Heat oven to 350º F.

Combine 1 cup flour and sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Press firmly into bottom of ungreased 13 x 9-inch pan. Bake 15 minutes.

Combine sweetened condensed milk, cocoa, egg, ¼ cup flour, vanilla and baking powder in large bowl. Dissolve instant coffee in hot water. Add to cocoa mixture. Mix well. Stir in nuts. Spread over baked crust.

Bake for 20 minutes or until center is set. Cool. Frost if desires, or sprinkle with powdered sugar.

Carmel Fudge Cake

No-Stick Cooking Spray

1 (18.25 oz.) package chocolate cake mix

1 (14 oz.) can sweetened condensed milk

½ cup butter

1 (14 oz.) package caramels, unwrapped

1 (11.75 oz.) jar caramel topping

1 cup coarsely chopped pecans

Heat oven to 350º F. Spray a 13 x 9-inch baking an with no stick cooking spray. Prepare cake mix as directed on package. Pour 2 cups batter into prepared pan; bake 15 minutes.

Melt caramels and butter in heavy saucepan over low heat. Remove from heat; add sweetened condensed milk; mix well. Spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture.

Return to oven; bake an additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecan in small bowl. Spread over cooled cake; serve.

Harvest Apple Streusel Squares

2 cups graham cracker crumbs

¾ cup butter or margarine, melted

½ cup finely chopped pecans

1 (8 oz.) package cream cheese, softened

1 (14oz.) can sweetened condensed milk

2 large eggs

1 (21 oz.) can apple pie filling

½ cup firmly packed brown sugar

½ cup all purpose flour

¼ tsp. Ground cinnamon

¼ cup cold butter

½ cup dried cranberries

1/3 cup chopped pecans

Heat oven to 350º F. Line a 13 x 9-inch baking pan with parchment paper. Combine graham cracker crumbs, butter and pecans in a small bowl. Press evenly into prepared pan.

Beat cream cheese in medium bowl until fluffy. Add sweetened condensed milk and eggs. Pour over prepared crust. Spoon apple pie filling over cream cheese layer.

Combine brown sugar, four and cinnamon in medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in cranberries and pecans. Sprinkle over apple layer.

Bake 35 to 40 minutes or until golden (do not overbake). Cool before serving.

Creamy White Fudge

1 ½ pounds white candy wafers (or almond bark)

1 (14 oz.) can sweetened condensed milk

Dash salt

1 ½ tsp. vanilla extract

1 cup chopped nuts

Line an 8 or 9-inch square pan with waxed paper. Melt white candy with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in vanilla and nuts. Spread evenly into prepared pan.

Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.

Chocolate Peanut Butter Chip Fudge

2 cups (12 oz.) semi-sweet chocolate chips

1 (14oz.) can sweetened condensed milk

1 tsp. vanilla extract

1 cup (6 oz.) peanut butter chips

Line an 8 or 9-inch square pan with waxed paper. Melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring frequently.

Remove from heat. Add vanilla and peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan.

Chill 2 hours or until firm. Turn fudge onto cutting board; peek off paper and cut into squares.

Layered Mint Chocolate Fudge

2 cups (12 oz.) semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk, divided

2 tsp. vanilla extract

1 cup (6 oz.) white candy wafers (or almond bark)

1 Tbsp peppermint extract

Green or Red food coloring (optional)

Line an 8 or 9-inch square pan with waxed paper. Melt chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat.

Remove from heat; stir in vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.

Melt white candy with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and food coloring, if desired. Spread on chilled chocolate layered; chill 10 minutes longer or until firm.

Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares.

Happy Thanksgiving!!!

This is the first post to my regular blog in a long time, and I think I will be more diligent to it, seeing as I have a laptop now and more access to the inter webs without being tied to my PC.

So this Thanksgiving was one of the best int a long time. The family got together, we all made it, there was a lot of food and a lot left over. Praise God. It always seems like there is enough to go around. My brother brought along a laptop that he handed off to me, so I think that it was time again that I start blogging again. As lame as it sounds, the laptop will help me to increase recording to both my blogs.

The other cool thing that happened was that we got a new family pic with my new DSLR. I set the timer for ten seconds and to take ten shots, walked into the frame and hoped for the best. I was super happy that I got everyone's cooperation and that the kids were well behaved overall for the pose. They didn't all pay attention at once and people blinked here and there, but I was content to have a couple that were about 95% of the way there. :)

The last time that we had almost the whole family in a pic was about three years ago, but even then we all were not in it, and you could tell that the kids were inattentive and not happy either. My family rocks, I'm pretty sure. Hope that all of my friends had a holiday as nice as mine.

Happy 2008

I hope that this year will be better than the last.
I have a few resolutions that might help it along:

1. Be bolder in romantic pursuits.
2. Get a new job that I will like more, and so I CAN pursue my romantic interest, and get the job I want so I can save gas by walking the short mile to work.
3. Lose those last pesky 35 pounds
4. Eat more vegetables so I can lose those last 35 pounds easier.
5. Blog more so I can remember my life events. : )
6. Read friends blogs more so I can see whats up on their life events. : )

What are yours?

Good and Bad

Today I went through my wardrobe, knowing that there are a lot of things that are 2-3 sizes too big. I went through most of my pants because I have lost the most the fastest in my legs. I lost 24 pants in total, there are 2 more I should have got rid of, but I like them way too much to let go yet.
Number of jeans that I am left with:
4

Two of which I just bought at the mall yesterday, on clearance of course, because I have know idea how long that they will last me. Both pair were under $20 total. Not too shabby if I must say so myself.

I hope that I will continue to downsize for my health, my BMI was lowered almost a full 10 points in 7 months, but it is still way too high. I shall press on to my healthy eating commitment, the longer I go, the easier it is.

As you can see, the progress is good and bad... I miss having lots of jeans to choose from. : (
Hopefully when I reach my goal, I will be able to afford to expand my wardrobe. : )

Progress

Things have been hectic lately, especially at work, the two crazy, angry ladies at work quit, praise God, even though it leaves us very short handed, there's much less drama. The new guy is a blast, he's from a very Catholic family, he's the youngest of sixteen. We probably need two more part timers for sure to help make up for lost bodies, but it will get better at some point in the near future, I know it.

My nutrition plan is going great, people are telling me just about everyday that I look like I'm doing well. It's very strange to get all the attention, I just wanted to be healthier and feel better about myself. With my personality its very hard to take the comments because the inside of me is the same, and even though the pants sizes say I'm smaller, I don't really feel it. I have a long way to reach my "goal" though. I'm hoping that the time that I reach my one year commitment, that I will have achieved it. I'd like to be a normal-sized, trim person. That is all. Normally I wouldn't want to boast in numbers about my progress, but I should for my own records and so I can maintain motivation when I look into the archives of my blog. I never weighed in at the beginning, but a ball park guess is that in six months time of just watching what I eat and making smart food choices, I've lost approximately 45-55 pounds. I think I can go for probably another 30, and I think I can get close in another six months. The initial weight is the easiest, because that's when you're the most unhealthy and have the most excess. One of my best buddies is my unofficial dietitian. Sometimes I tell her thank you for her motivation and for giving me a a healthier body. Cheesy I know, but she's good at what she's helped me do.

Another exciting thing: I got my new phone and new provider. I hope it will be a happy union. So far I LOVE my new phone. I just got my bluetooth headset off eBay and I'm very pumped for wireless two-handed multi-tasking. Yay.
No doubt I will be more more motivated to stay on the phone longer with loved one's instead of rushing to get off to do something.

I guess that's all for now so far for august, most of the time this summer though, it's been S.S., D.D. Working many hours a week, I'd say 50-60 since I've come back from my all too short vacation. I will probably take another short stretch off in about a month for Oktoberfest in LaCrosse, WI. I don't need to party so much as have a silly excuse to visit my brother and his family. It's always good to see those you love, or else you start to forget what it's all about.