Category Archives: Snacks

Roasted Strawberry and Toasted Coconut Popsicles

Posted by deliciousonadollar in Snacks and tagged with , , , , , , ,
Roasted Strawberry and Toasted Coconut Popsicles

Roasted Strawberry and Toasted Coconut Popsicles

Today is the beginning of July and it seems that everyone I know is going on vacation; going to the mountains,  going to the beach, or just sitting out by the pool chillin’ out.  Every one but me, that is.  I’d love to be going to the beach, but when you plan to be in a dance competition in August, you just don’t take a vacation until it’s over.  I have work to do.  That’s OK,  I’ll pretend that I’m there by looking at other people’s pictures and daydreaming.  When I sit outside on the deck I’ll slather on the sunscreen that smells of coconut, and eat my popsicles.

IMG_4473

Have you ever made popsicles?   maybe little ones in ice cube trays?  I’ve done that once or twice.  But what I’m proposing is to get yourself a really nice popsicle mold so you can make the real  things.  Popsicles are so easy to make I wonder why I haven’t done this before.

IMG_4450

Today I’m roasting strawberries.  Roasting them concentrates their flavor and brings out their sweetness.  I’m also going to toast the coconut while the oven is on.  Roast and toast is my new motto!

Once the strawberries are roasted, they go into the blender with a bit of lime juice and some sugar.  The coconut is combined with coconut milk, and the next thing that happens is a simple layering of the two into the popsicle molds.   Pop into the freezer and in about 5-6 hours you will have a frozen treat.

Let the others go on their vacations.  I’m happy sitting on the deck chillin” with my cold and frosty popsicle!

STRAWBERRY AND COCONUT POPSICLES

Yield:  Makes 10 – 12 pops  (With my mold I got 10 pops).IMG_4471

Ingredients:

  • 1/3 cup sweetened shredded coconut
  • 1  pound fresh strawberries, hulled
  • 1 Tbsp. olive oil
  • 2 Tbsp. granulated sugar
  • juice of 1 lime, divided
  • 1  (15-ounce) can coconut milk, well shaken (low fat is OK)
  • 2 Tbsp. granulated sugar
  • 1 tsp. vanilla extract

1.  Place a rack in the upper third of the oven and preheat oven to 350*F.  Sprinkle coconut onto a rimmed baking sheet and toast in the oven until golden brown.  Watch it closely as it will toast quickly….usually in 3 – 5 minutes.  Remove from the oven and place in a small bowl to cool.

IMG_4444

2.  Place strawberries on the baking sheet and drizzle with olive oil.  Place in the oven to roast until fragrant and soft, about 18 to 20 minutes.  Remove from the oven and add the strawberries to a blender, or the bowl of a food processor fitted with a blade attachment.  Add 2 tablespoons sugar and juice of half a lime.  Blend until smooth.

IMG_4446

3.  In a small bowl stir together coconut milk, remaining lime juice, 2 tablespoons granulated sugar, and vanilla extract.  Stir in the toasted coconut.

4.   Place a spoonful of strawberry into the bottom of each popsicle mold.  Start by filling 10 molds in case you don’t have enough to fill 12 molds.  Stir coconut milk mixture and add to the popsicle molds, filling 2/3 full.  Spoon more strawberry into each mold and top with remaining coconut milk.

IMG_4449

5.  Add on the popsicle mold lid and then insert the sticks.  Freeze for at least 6 hours before serving.

IMG_4471

SOURCE:   POPS!  Icy Treats for Everyone by Krystina Castella

Salted Pretzel Marshmallow Bars

Posted by deliciousonadollar in Bars and Cookies, Desserts, Snacks and tagged with , , , , , ,
Salted Pretzel Marshmallow Bars

Salted Pretzel Marshmallow Bars

There are so many words to describe these bars I hardly know where to start.  Chewy?  most definitely.  Crispy?  yup, when you bite into a pretzel piece.  Sweet?  well, of course, they are dessert bars after all.  Salty?  yes, a little.  You can thank the pretzels for that too.  And where do I fit in the experience of biting into a gooey melted marshmallow with drizzles of  peanut butter and dark chocolate?      Do you get the picture, here?  There’s so much going on with these bars words can’t do them justice.  You’ll just have to make them for yourself to see what I mean.

IMG_4353

I’m thankful the recipe only makes a 9-inch square pan of these goodies. One square is just enough to satisfy without feeling guilty and makes portion control so much easier.  Even better, bars are so easy to share!  I’ll be willing to bet that if you do decide to share these, you’ll get requests for the recipe.

SALTED PRETZEL MARSHMALLOW BARSIMG_4349

Yield:  16 squares

For the bars:

  • 1  1/2 cups broken pretzel pieces
  • 1 1/4 cups all-purpose flour
  • 1  1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 stick unsalted butter
  • 1  1/2 cups brown sugar, packed
  • 2 large eggs, lightly beaten
  •  2 tsp. vanilla extract

For the topping:

  • 8 marshmallows, halved horizontally
  • 1/4  cup peanut butter chips
  • 1 tsp. vegetable oil
  • 1/4 cup semisweet chocolate chips

1.  Position a rack in the middle of the oven and preheat to 350*F.   Line a 9 – inch square baking pan with foil, leaving a 2 – inch overhang on all sides.  Lightly spray the foil with cooking spray.

2.  Pulse 1 cup pretzel pieces in a food processor until finely ground ( you should have about 1/2 cup crumbs).  Transfer to a bowl.  Whisk in the flour, baking powder and salt.

3.  Melt the butter in a saucepan over medium heat.  (or in the microwave)  Stir in the brown sugar.  Let cool slightly, then stir in the eggs and vanilla.  Stir the pretzel crumb mixture into the butter mixture in two additions.

Mixing in the dry ingredients.

Mixing in the dry ingredients.

4.  Spread the batter in the prepared pan.  Scatter the remaining 1/2 cup pretzel pieces on top.  Bake until golden and a toothpick inserted into the center comes out clean with a few crumbs, 25 – 30 minutes.  Let cool completely in the pan on a rack, then ligt the foil to remove the bars from the pan and transfer to a baking sheet.

After baking, just out of the oven.

After baking, just out of the oven.

5.  Preheat the broiler.  Press the marshmallow halves, cut-side down, in even rows on top of the bars.  Broil, rotating the baking sheet as needed, until the marshmallows are golden brown, 1 to 2 minutes;  let cool.

6.  Put the peanut butter chips and 1/2 teaspoon vegetable oil in a microwave-safe cup or small bowl and microwave in 30 – second intervals, stirring, until melted and smooth.  Repeat with the chocolate chips and the remaining 1/2 teaspoon vegetable oil in another bowl.  Drizzle the melted peanut butter and chocolate mixtures over the bars.  Let harden at room temperature or chill to set before cutting.

IMG_4352

SOURCE:  Food Network Magazine

Apple, Cheese and Bacon Quesadillas

Posted by deliciousonadollar in Brunch, Quick Meals, Sandwichs, Snacks and tagged with , , , , , , , ,
Apples, bacon and cheese quesadillas. A lovely combination.

Apples, bacon and cheese quesadillas. A lovely combination.

Are you a recipe clipper?  I think that anyone who enjoys cooking is always looking for new recipes, and magazines are  good resources for recipes.  I count myself in that group of cooks who are  always “on the hunt”.  In fact I tear out so many recipes that I have a system for organizing them and deciding which ones are keepers and which ones don’t make the cut.

For anyone who might benefit from my system,  this is what I do:

1.  Read magazine and “dog-ear” pages with a recipe that interests me.

Fold over pages that have recipes that interest me.

Fold over pages that have recipes that interest me.

2.Before discarding the magazine, look again at those pages and decide if I want to try the recipe.  If yes, then I tear out the page, and it goes into a pile with other torn-out pages.

The pile of torn-out pages grows large.

The pile of torn-out pages grows large.

3.  When the pile gets precariously high, I designate an afternoon or three?, and go through them all.  If I’m still interested in any of the recipes I trim them more carefully, and then file in folders that are named in broad categories, like bars, cookies, desserts, soups, chicken, etc.

My file of files.

My file of files.

4.  When I want to make something new, or have ingredients on hand to use, I go to a specific folder to see what’s there that I might want to try out.

5.  Then I make the recipe to test it out.  If it meets my requirements such as did we like it,  was it straightforward and easy to prepare, have readily available ingredients, reasonable cost to make,  cooked in a reasonable time frame?  Then it gets mounted into a notebook as a “keeper”, that will enter my cycle of recipes; or become a go-to when I want to make something special.

I have several afternoon's work to do!

I have several afternoons’ work to do!

I have written all the above with tongue-in-cheek, as I can imagine you are thinking to yourself (or saying out loud even) “what, is she crazy?”   Well, yes. a little.  According to the Myers-Briggs Personality Assessment Test I am a pointy-head sequential in the grand scheme of things, and detailed organization is one of my traits.   Ha-ha-ha!    🙂

OK, so what does all this have to do with today’s recipe?  The story is this:  on Saturday, my husband went out on an errand, and before he left, he asked me what we would be having for lunch.  I replied that I didn’t know, because my supplies were pretty low, and we had eaten up all the leftovers.  But I reassured him  that “I’ll think of something”.  So while he was out I consulted my folder labeled ” Pizza and Sandwiches”, and in there found a recipe for Apple and Brie Quesadillas that I had been wanting to try.

The recipe called for a Granny Smith apple, Brie cheese and flour tortillas.  Now, I didn’t have any Brie to work with but I did have some cheddar, and some Monterey Jack.  So I improvised, using those cheeses,  a Rome apple instead of Granny Smith, and added some crumbled bacon to the mix to create my recipe for Apple, Cheese and Bacon Quesadillas.  When my husband came home he said, ” I see it didn’t take you long to think of something”.    They were very good, we liked them very much,  I’ll make them again.  End of Story!

Makes a satisfying light lunch.

Makes a satisfying light lunch.

Included here is the original recipe for Apple and Brie Quesadillas, and how I modified it.

APPLE, BRIE  (and BACON)  QUESADILLAS

SERVES   2   Adjust amounts accordingly for more servings.

  • 1  Granny Smith apple  (or other firm apple), thinly sliced
  • 4  teaspoons olive oil, divided
  • 4   8-inch flour tortillas  (I  used  2  10-inch tortillas)
  • 8 ounces Brie cheese, sliced, rind removed  ( I used a combination of grated cheddar, and Monterey Jack cheeses, about 1 cup )
  • 2 strips bacon, cooked and crumbled  (my addition)
  • 1 Tablespoon whole-grain mustard
  • 1 Tablespoon maple syrup

1.   Preheat a grill pan over medium-high heat.  Toss the apple slices with 2 teaspoons olive oil and cook, turning occasionally, until marked and tender, 3 to 4 minutes.

Spread apples on grill pan and cook till barely tender.

Spread apples on grill pan and cook till barely tender.

Try to get some nice grill marks on the apples.

Try to get some nice grill marks on the apples.

2.  Lay the tortillas on a cutting board.  Top each with half the apple, half the bacon, and half the cheese, placing the filling on only half of  each tortilla.  Then fold the tortillas in half to cover the filling.

Spread a layer of apples and bacon on half the tortilla.

Spread a layer of apples and bacon on half the tortilla.

Top with shredded cheeses.

Top with shredded cheeses.

3.  Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat.  (I sprayed mine with olive oil spray and cooked them on the grill pan I used for the apples.)  Working in batches, cook the quesadillas until golden brown and the cheese melts, about 2 minutes per side.

4.   Meanwhile, mix the mustard and maple syrup in a small bowl.  Slice each quesadilla into wedges.  Drizzle with the maple-mustard syrup before serving.

Serve with a drizzle of maple syrup.

Serve with a drizzle of maple mustard syrup.

SOURCE:   modified from a recipe in Food Network Magazine,  April 2012

Black and White Bars

Posted by deliciousonadollar in Bars and Cookies, Desserts, Snacks and tagged with , , , , ,
Black and White Bars

Black and White Bars

Black and white, the classic color combination;  found in so many places.  In the fashion world with black and white you can’t go wrong.  I always feel as though I am well put-together when I wear it.  Any season, any reason it’s always right.  Think of a piano keyboard, another perfect example of this combination, and nothing can improve upon it.   Well, in this recipe for black and white bars, the same is true.  White chocolate with bittersweet dark chocolate make beautiful music together.  I can’t think of one thing to make them better.

So good!

So good!

They are pretty simple to make requiring one large bowl, a smaller one, and a hand mixer.  The recipe calls for baking them in a 9 – inch square pan, but I made a mistake and used an 8 – inch pan.  They came out quite thick, but for me, thicker is better, and more chewy.  So use what you have, remembering that if you use a smaller pan you need to bake them at least 5 minutes longer.  (test with a toothpick). You will not be disappointed in these bars, except maybe at how fast they disappear.  Be sure to get yours before they’re all gone!

BLACK AND WHITE BARS

YIELD:  16 squares

INGREDIENTS

  • 1 cup chopped white chocolate, or white chipsIMG_3617
  • 1/4 cup ( 1/2 stick ) butter
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1  1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup bittersweet chunks or large chips

1.  Preheat the oven to 350*F.  Lightly grease a 9 – inch square pan

2.  Place the white chocolate, butter, and sugar in a heatproof bowl.  Heat at low power in the microwave for 1 minute intervals, or over simmering water, until the chocolate softens.  White chocolate is sensitive to to scorching, so watch carefully.

Melting the white chocolate, sugar and butter over simmering water.

Melting the white chocolate, sugar and butter over simmering water.

3.  When the butter is melted and the white chocolate looks soft, stir in the vanilla, nutmeg and salt.  Let the mixture cool to lukewarm,  then beat in the eggs.

Beating in the eggs.

Beating in the eggs.

4.  In a separate medium bowl whisk together the flour and baking powder; stir into the egg mixture.

Stir in the flour and baking powder.

Stir in the flour and baking powder.

Stir in 3/4 cup of the dark chocolate chunks.

Stir in the dark chocolate chunks or chips.

Stir in the dark chocolate chunks or chips.

Spoon the batter into a greased 9″ square pan, and sprinkle the remaining chocolate chunks over the top.

In the pan, ready for the oven.

In the pan, ready for the oven.

5.  Bake the squares for 25 minutes,  ( 30 minutes for a smaller pan), until light golden brown and the edges pull just slightly away from the pan.  Remove from the oven and cool before cutting.

It was hard to wait for them to cool.

It was hard to wait for them to cool.

I cheated a little and cut them before they were completely cool, so the chocolate is still warm and melty-like—nothing wrong with that–except you don’t get a nice clean cut.  Who cares when they taste this good!

SOURCE:  King Arthur Flour.com/recipes/bars

Salted Chocolate Chunk Cookies

Posted by deliciousonadollar in Bars and Cookies, Desserts, Snacks and tagged with , , , , , ,
Salted Chocolate Chunk Cookies

Salted Chocolate Chunk Cookies

Who doesn’t like chocolate chip cookies?   If a vote were taken for favorite cookie they would probably win by a landslide, and it seems as though every cook has their favorite recipe for making them.   Mine would have to be the traditional Toll-House cookie, so I don’t usually look at other recipes for chocolate chippers.   But you know how popular the addition of salt has become in the dessert world, so when I happened on this recipe for Salted Chocolate Chip cookies, I was curious what they would be like and had to try them.

IMG_3430

A sprinkle of salt on the cookies before baking is the finishing touch that brings out the chocolate flavor and tones down the sweetness, creating the ultimate sweet and salty snack.  We found these cookies to have a very nice taste, but they do flatten out quite a bit as they bake.  I normally like a thick, chunky cookie with lots of depth to bite into, and these were not that, but I did enjoy that hit of salt against the sweetness of the chocolate.  These cookies are crisp on the outside but chewy on the inside; a nice contrast in textures.  We both liked them enough for me to make them again, so I would recommend you try them especially if you would like to experience that sweet and salty combination.

IMG_3429

After baking the first sheet of cookies and seeing how they turned out, I put the remaining two sheets in the refrigerator to chill the dough and firm up the butter, before they hit the heat of the oven.  It’s important also be keep your oven at 375*F  throughout the baking time. For best results  bake only one sheet of cookies at a time, instead of two and rotating them, as the recipe suggests.

When using salt on your desserts, a sprinkle of one of the following will get the job done—just don’t use table salt.   Kosher salt, large crystals, dissolve quickly;   flaky sea salt,  light, crunchy texture, provides ideal finishing touch on cookies, etc.;  coarse sea salt,  grains are crunchy, but don’t dissolve as quickly, good with assertive flavors and textures.

SALTED CHOCOLATE CHUNK COOKIES

YIELD:   makes about 30 cookies

INGREDIENTSIMG_3423

  • 1  1/2  cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 1/2 cup  ( 1 stick ) unsalted butter, room temperature
  • 3/4 cup ( packed ) light brown sugar
  • 1/2 granulated sugar
  • 1/4 cup powdered sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 8 oz. semisweet or bittersweet chocolate chips or chunks
  • flaky sea salt

1.  Preheat oven to 375*F.  Prepare baking sheets with non-stick spray or line with parchment paper.

2.  Whisk together flour, baking powder, salt and baking soda in a medium bowl; set aside.

3.  Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes.  Add eggs and vanilla.  Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy,  4-5 minutes.  Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend.  Using a spatula, fold in chocolate.

4.  Spoon rounded tablespoons full of cookie dough onto prepared baking sheets, spacing 1″ apart.  Sprinkle cookies with sea salt.

5.  Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10 – 12 minutes.  Cookies will firm up as they cool.  Let cool slightly on baking sheets, then transfer to wire racks;  let cool completely.   Store airtight at room temperature.

IMG_3426

SOURCE:   adapted from Bon Appetit,  January, 2013

Chicken Crescent Ring

Posted by deliciousonadollar in Sandwichs, Snacks and tagged with , , , , , ,
Chicken Crescent Ring

Chicken Crescent Ring

I made this recipe just recently for a birthday party where the menu consisted of appetizers, finger sandwiches and desserts.  I’ve had this recipe for a long time and had completely forgotten about it until I read a blog posting over at the Rantings of an Amateur Chef where he describes this sandwich.  I suddenly knew it would be perfect for the birthday party we were going to.  So, thank-you to Pat for his post and for reminding me of this great sandwich idea.

Many years ago I went to a Pampered Chef house party.  The hostess was preparing baked items on a pizza stone, and talking about how useful the stone is in addition to making pizza on it.  I was one of many who purchased the pizza stone that evening.  I’ve used it often and always have success in getting a nice crispy crust on my pizzas, but I don’t think to use it for much else, until I made this sandwich. It is not essential to have a pizza stone, so if you don’t have one don’t worry,  you can use a metal pizza pan just as well.

When you serve this, your guests will be impressed with your creativity, and how delicious the sandwich is.

CHICKEN CRESCENT RING

SERVINGS:   about 16

INGREDIENTS

  • 1 can chicken, broken up  ( about 1 cup )
  • 4 slices bacon, cooked crisp and crumbled
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup mayonnaise
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon dried parsley
  • 1 1/2 Tablespoon green onions, sliced
  • 2 Roma tomatoes, sliced vertically into wedges
  • 1 medium red pepper
  • 2 cups lettuce, shredded
  •  2 rolls, refrigerated crescent rolls

1.  Preheat oven to 375*F.  Lightly grease a pizza pan or stone,

2.  Mix mayonnaise, mustard, parsley, and sliced green onion.   Set aside.

Make the dressing with mayo, mustard, parsley and green onions.

Make the dressing with mayo, mustard, parsley and green onions.

3.  Mix chicken, bacon, 3/4 cup cheese and 1/3 cup mayonnaise mixture.

Mix together, chicken, bacon and shredded cheese.

Mix together, chicken, bacon and shredded cheese.

4.  Unroll crescent dough, separating into triangles.  Arrange in a circle, overlapping wide ends in and points hanging out over the edge.  Leave a  5 – 6 inch circle empty in the center.  ( see picture )

Lay out triangles in a circle with wide ends toward the middle, and points out.

Lay out triangles in a circle with wide ends toward the middle, and points out.

5.  Spoon chicken salad onto rolls at the wide ends.

Spoon chicken salad onto wide ends of triangles.

Spoon chicken salad onto wide ends of triangles.

Wrap the points over and tuck underneath.

Wrap points over and tuck under.

Wrap points over and tuck under.

6.  Slice tomatoes into wedges and tuck one piece into each open space in the ring.

Tomato wedges tucked into each open space.

Tomato wedges tucked into each open space.

7.  Bake 20 – 25 minutes.  Just before end of baking time, sprinkle remaining cheese on top and allow to melt.  Remove from oven to cool slightly.

8.  To serve:  Cut top off red pepper, remove ribs and seeds.  Spoon in remainder of dressing.  Place pepper in center of ring, and garnish around pepper with shredded lettuce.  Cut into servings so that each one has a piece of tomato.

Serve with red pepper in the center and garnished with shredded lettuce.

Serve with red pepper in the center and garnished with shredded lettuce.

I must apologize for the poor quality of the pictures of the finished dish.  In my hurrying I forgot to bring my camera, and so these pictures were taken by someone else with their  camera and then sent to me via e-mail.  I think you can still get the idea of how attractive this is to serve, however.

SOURCE:   Pampered Chef,   via The Ranting Chef.com

Spicy White Bean Dip

Posted by deliciousonadollar in Appetizers, Snacks and tagged with , , , , , , , , ,
Spicy white bean dip with crudités.

Spicy white bean dip with crudités.

Most times when you hear the word “dip” you think, appetizer. Well, so do I, mostly. However I also think of a dip as lunch or on its way to becoming lunch. What I mean is that when you combine a really interesting, tasty dip with raw veggies and some whole-grain crackers, or pitas that becomes lunch; at least for me it does.

Another way to enjoy this dip is to use it to appease your appetite, when you’re starving. Like you just came home from work, ravenous , you could eat shoe leather, but instead here you have a nutritious fill-in to snack on while you make dinner. I know you are going to like this, because I do, and I didn’t think I would. I was so wrong!!!! Give it a try, it might just become you’re new favorite food.

IMG_3225

SPICY WHITE BEAN DIP

YIELD: makes about 2 cups

  • 2 cans canneloni beans, drained and rinsed
  • 2 Tablespoon olive oil
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce ( reduced sodium, if possible)
  • 1/4 cup Sirracha Sauce
  • 2 cloves garlic, chopped
  • 2 Tablespoons fresh lime juice
  • salt and pepper to taste
  • up to 1/4 cup water, as needed
  • cilantro for garnish

In the work bowl of a food processor, place all the ingredients through lime juice. Process to blend well. Taste and season with salt and pepper. Add water, a little at a time, to achieve a smooth consistency. Spoon into a serving bowl and garnish with cilantro.

Serve with raw vegetables, crackers, pita chips, etc.

IMG_3227

This is sooooo good that once I started on it I did not want to stop. Luckily I was eating it with raw veggies, so I at least got in a fair share of my allotted requirement of vegetables for the day, a la the food pyramid.

Spicy, but not too spicy--just right!

Spicy, but not too spicy–just right!

SOURCE: Annieseats.com

A Breath of Sunshine

Posted by deliciousonadollar in Bars and Cookies, Desserts, Snacks and tagged with , , , , ,

IMG_3142

We are growing tired of winter winds whipping, snow piled up in hugh mountains, and very little green(ery) to be seen.  So along comes a breath of sunshine in the form of citrus fruits to remind us of warm weather and sunnier times.  The bright colors of oranges, lemons, limes, and grapefruits, are so cheerful, and they show up in the produce isles just when we need them most.  I don’t know about you, but I am ready for a little warm weather fling.

IMG_3149

Citrus fruits are an equal opportunity ingredient, happy in either savory dishes or sweet.  For example, I use orange segments in green salad to brighten it up and give the salad a little interest and of course I bake with citrus, especially lemons. This post is not going to be using words like zippy, zingy, tangy and tart to describe the flavors of citrus.   You don’t need me to tell you what a lemon tastes like, or how frequently a recipe calls for lemon juice.  In fact I don’t know of a cuisine that does not use citrus in one way or another.  It’s the citric acid that brightens food and makes it come alive.  Often its there,  you don’t know it, but it provides balance.

IMG_3173

One of my favorite uses for lemons is to make lemon squares.  With the abundance of  all this citrus, I decided to indulge myself and make a batch.   This recipe uses oatmeal as one of the ingredients in the cookie base and the topping, so you get a nice little crunch in every bite.  Paired with the smooth creaminess of the lemon filling, this makes a very satisfying dessert or snack.

LEMON CREME SQUARES

YIELD:   12 squaresIMG_3154

INGREDIENTS

  • 1 1/3 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup butter, slightly softened
  • 1 cup brown sugar, lightly packed
  • 1 cup oats
  • 1 can sweetened condensed milk
  • 1/2 cup lemon juice
  •  zest of 1 lemon

1.  Preheat oven to 350*F,  and lightly grease a 9″ x 9″ pan

2.  In a large bowl cut butter into brown sugar until they are well combined.

3.  In a separate bowl, whisk together the flour, salt and baking powder.  Add this mixture and the oats to the butter mixture and mix to combine.  This will be quite dry and crumbly.

4.  Press half the crumb mixture into the bottom of the prepared pan, and press down lightly.

5.   In a small bowl mix together the condensed milk, lemon juice and zest.

IMG_3157

Spread evenly on top of the oat mixture in the pan.  Top with the remaining oat mixture.

IMG_3161

6.  Bake for 20 – 25 minutes or until the top is golden brown.  Let cool and refrigerate for 30 minutes or until set.  Cut into bars and store in the refrigerator.

IMG_3169

IMG_3172

SOURCE:   TASTE OF HOME BAKING

Breaded Toasted Ravioli

Posted by deliciousonadollar in Appetizers, Snacks and tagged with , , , , ,
Breaded Toasted Ravioli with Marinara Sauce

Breaded Toasted Ravioli with Marinara Sauce

These raviolis breaded and baked till golden, then served with warm marinara sauce, are perfect little appetizers or munchies for when folks stop by and you need a quick snack, or for yourself while you’re watching a game.  Be sure to make plenty, because once everyone gets a taste of this crunchy, cheesy, yumminess, they’ll be gone in no time.  And the best part is they are baked, not fried.

On your next trip to the supermarket do your self a favor and pick up a package of fresh or frozen ravioli, either cheese or meat filled.  Either works fine, but we particularly like the three-cheese variety.  There is no need to pre-cook them.  When you’re ready to make them, just dip them into the egg wash, then the seasoned bread crumbs.  Place on a baking sheet and bake until puffed and crisp.  Serve them warm with marinara sauce for dipping.  Very easy to do, and they look like you spent a lot of time on their preparation.

BREADED TOASTED RAVIOLI

SERVINGS:  about 4-5

INGREDIENTS

  • 1 egg 
  • 1 teaspoon water
  • 1 cup bread crumbs, plain, pre seasoned , or Panko
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, optional
  • 2 Tablespoons grated Parmesan cheese
  • 1 (25 ounce ) package ravioli, thawed if frozen
  • cooking spray, or olive oil spray
  • sauce for dipping, ie; marinara or alfredo

1.  Preheat oven to 400*F  Place a wire rack on a baking sheet, or simply line with foil.

2.  Beat together the egg and water in a small bowl.  Mix together the bread crumbs, oregano, basil, garlic powder, salt and cheese, in a large bowl or shallow pan.

3.  Dip each ravioli in the egg, and then roll in the bread crumb mixture.  Spray both sides of breaded ravioli with cooking spray;  place on the wire rack, or foil lined sheet.

Dipped, sprayed, and ready for the oven.

Dipped, sprayed, and ready for the oven.

4.  Bake in preheated oven until golden brown, puffed and crispy, 15 – 20 minutes.  My recommendation is to turn them over about half way through the cooking time so both sides get equally brown and crispy.

IMG_3094

See how the edges break open and the cheese starts to ooze out?

Serve warm with marinara or alfredo sauce for dipping.   Oh, Yum!

SOURCE:  All Recipes.com

Sandwiches, Sweet and Pink!

Posted by deliciousonadollar in Bars and Cookies, Holiday, Snacks and tagged with , , , , , ,

Now what kind of sandwich is sweet and pink?  I’ll give you some hints:  Valentine’s Day,  hearts, sugar cookies.  You got it!  A heart-shaped sugar cookie sandwich tinted pink and filled with butter cream.  WOW!  Does that sound fabulous or what?  Here’s a first look at how they turned out.

Pink heart sandwich cookies with cream filling.

Pink heart sandwich cookies with cream filling.

This recipe is from the current issue of Martha Stewart Living magazine, and it met my needs exactly because I am baking cookies for the Chocolate Festival that I mentioned last week in the post on Funfetti Truffles.  These cookies are so cute I just had to make them..  Since I have a set of heart cookie cutters I made them in two sizes;  the small ones are the cookies sandwiched together with cream filling, as the recipe describes, the larger ones I made with a heart cutout “window” in the top cookie with a layer of raspberry jam over the cream.  Then I sifted powdered sugar over all of them.

Jammy heart cookies.

Jammy heart cookies.

I love Valentine’s Day with all the lacy trims, sentiments, and especially vintage valentines.  I have a sizable collection of all things vintage related to V-tines Day and I get them out each year to celebrate and enjoy all month.  I thought you might like to see a few things from the collection.

A small part of my collection of vintage valentine memorabilia.

A small part of my collection of vintage valentine memorabilia.

This display is on a console table in our foyer.  Hanging on the wall is a valentine quilt that I made.

Vintage valentines and an old vase.

Vintage valentines and an old vase.

The heart-shaped vase is just the right size for a bouquet of roses.

Candy box and a February angel.

Candy box and a February angel.

The heart box opens at the top where it is tied, to reveal a pocket for some candy or a handkerchief.  The little angel has such a sweet face, and even though the paint on her heart is half gone, she is no less dear. Her base is printed with the words, “February Angel”.  I hope you enjoyed this glimpse of my valentine treasures from the past.

PINK HEART SANDWICH COOKIES

YIELD:  depends on size of cookies.  I got  44  1 1/2 -inch cookies, and  6   2  1/2-inch cookies.

  • 2  cups all-purpose flour, plus more for rolling out cookiesIMG_2862 
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1  stick unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • red and pink food coloring
  • cream filling—recipe follows

1.  Whisk together the flour, baking powder and salt.  In mixer bowl, beat together the butter and sugar on medium speed until pale and fluffy, about 3 minutes.  Beat in egg and vanilla.  Reduce speed to low and gradually add flour mixture beating until just incorporated.

2.  Divide dough into as many pieces as you will color, depending on how many shades of pink you would like your cookies to be. Working with one piece of dough at a time, add food coloring, 1 drop at a time, mixing and kneading to combine until desired shade is reached.  Flatten each piece of dough into a disc and wrap in plastic wrap.  Refrigerate until firm, at least 1 hour or up to over night.  Bring back to room temperature, about 10 minutes, before rolling.

3.  Preheat oven to 325*.    Prepare baking sheets by lining with parchment.  Roll out each disc of dough on a lightly floured surface to just under 1/4-inch thick.  Cut out cookies using various sizes of heart cutters ( if you have them), making sure you have an even number of each color and size.   Place cookies 1 – inch apart on prepared baking sheets and freeze until very firm, about 15 minutes.

4.  Bake until barely golden brown around edges, about 8 minutes for 1  1/2- inch cookies, 10-minutes for 2  1/2 inch cookies.  Let cookies cool completely on baking sheets set on wire racks.

Cooling on the baking sheet.

Cooling on the baking sheet.

5.  Spread or pipe filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently.  Cookies can be stored in an air-tight container at room temperature up to 1 week.

Making the sandwiches with cream filling.

Making the sandwiches with cream filling.

CREAM FILLING

YIELD:  about 1 1/4 cups,  enough to fill one recipe of the above cookies.

  • 1/2 stick unsalted butter, softened
  • 1 1/2 cup confectioners’ sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 – 2 Tablespoons milk, if needed

1.  Beat butter with a mixer on medium speed until light and fluffy, about 3 minutes.  Reduce speed to low, and gradually add the sugars, beating until thoroughly combined.  Beat in vanilla.  Add milk as needed to make mixture a spreading consistency.

IMG_2865

IMG_2875

So pretty and festive,  just  right for a sweet gift.


IMG_2872

SOURCE:   Martha Stewart Living Magazine, Feb. 2013