Thursday, July 28, 2011

Kahlua Brownies


Ingredents:

  package Betty Crocker super moist devil's food chocolate cake mix
1 package Jello instant vanilla pudding
16 oz sour cream
12 oz package chocolate chips
1 egg
1/4 cup vegetable oil
3/4 cup Kahlua

Directions:

Mix all ingredients except chocolate chips. Stir in chocolate chips. Pour in a well greased 11 x 17 cake pan and bake for 1 hour and 50 minutes at 325 degrees. Watch last few minutes so edges do not over bake. Cool before serving
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Wednesday, July 27, 2011

Vegan Blueberry Pie

Ingredients:
Homemade (see below) or store-bought pie crusts
3/4 c. granulated sugar
3 tbsp. arrowroot powder (or cornstarch)
2 tbsp. fresh lemon juice
1 tbsp. lemon zest
4-5 cups fresh or frozen blueberries


Directions:
If you are using frozen blueberries, let them sit out for about 15 minutes and then strain the juice.

Preheat the oven to 450°F.

Punch holes in your pie crust with a fork and prebakefor 10 minutes.

Remove the crust from the oven and let it cool.

For the top crust, you can either use another whole crust, make a latice design, cut shapes with a cookie cutter, or leave it off. If using, roll the crust and leave it in the fridge until you are ready.

In a big bowl, combine the sugar, cornstarch, lemon juice, and lemon zest.

When the mixture is creamy and combined, fold in the blueberries.

That's it! Then put the mixture into your prebaked pie crust. Cover with the other crust if you are using.

Bake at 425 degrees for 30 minutes. Then, reduce the heat to 350 degrees, and cook for another 25-35 minutes.



Vegan Pie Crust

Ingredients:
2 1/2 c. unbleached all-purpose flour
1 tsp. white sugar
1/2 tsp. salt
1/2 c. vegetable shortening and 1/2 c. nondairy butter, cut up into little chunks
1/3 c. plus 1 tbsp. ice cold water

Directions:
Measure out all the ingredients and put them in the freezer for 30 minutes before you start cooking.

Use a food processor or hand mixer to combine the flour, sugar, and salt.

Add the butter/shortening and pulse until the fat turns to pea-sized pieces.

Drizzle in the ice water and pulse until there are no dry spots left.

You should be able to press the dough into two balls by hand. If not, add a tiny bit more water.

Press the dough into two flattened balls and cover with plastic wrap. Refrigerate the dough for 30 minutes to a few days. You can also freeze it for 6 months.

When the dough is chilled, roll it out on a well-floured surface. Make sure not to warm the dough with your hands.

Transfer the dough to your pie pan by delicately folding it in half and half again (so it looks like a quarter of the circle), and then unfold into the pie pan.



mrpooper

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Tuesday, July 26, 2011

Bloody Mary with Shrimp

BLOODY MARYImage by Vikingfjord US via Flickr
RECIPE INGREDIENTS
22 ounces reduced-sodium V8
1 teaspoon  horseradish
1 teaspoon  worcestershire sauce
1 tablespoon  lemon juice
10 dashes tabasco
Freshly ground pepper to taste
3 ounces  vodka, optional
Ice cubes
4   cooked shrimp

DIRECTIONS
Shake V8, horseradish, Worcestershire sauce, lemon juice, Tabasco, pepper and vodka, if using, in a large glass jar with a tight-fitting lid. Fill two tall glasses with ice and divide the Bloody Mary between the glasses. Garnish each drink with 2 shrimp.
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MANGO SOUP

Mango and its cross sectionImage via WikipediaIngredients:

 1 large RIPE mango (it will be soft, not squishy to touch)
2 cups chicken soup stock (make your own or use bullion if you must)
1 TBSP lemon grass (available in most Asian markets, it looks like long greenish reeds when you buy it)
1 TBSP ginger - Freshly chopped is best
Ground chili peppers to taste
1 cup yogurt (2% plain is best)
2 TBSP cilantro (chinese parsley) chopped fine

Directions:


Chop mango and put in food processor. Mix briefly and then put in the ginger, lemon grass, chili and 1/2 cup of soup stock. Mix again till everything becomes very smooth. Move the soup into another bowl (be sure it is large enough) and mix in first the rest of the stock, and then the yogurt. This is best served cold, so put in fridge till you are ready to eat. Then put into bowls and serve with the cilantro as the garnish.
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Saturday, July 23, 2011

Brown Sugar Banana Cupcakes

Lady finger bananasImage by neajjean via FlickrBrown Sugar Banana Cupcakes


1 1/3 cups flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
1 egg
3/4 cup brown sugar
1 teaspoon vanilla extract
3 large ripe bananas, mashed
1/4 cup sour cream
1/2 cup butter, melted
Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
Combine dry flour, salt, baking soda, cinnamon and nutmeg and set aside. In a bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add sour cream and melted butter and mix. Stir in dry ingredients, then add mashed bananas and mix until batter comes together. The batter will be thick. Using an ice cream scoop or 1/4 cup measure, scoop batter in liners. Bake for 15-18 minutes. Let cool completely.

Avocado Buttercream
2 ripe avocados
2 tablespoons butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
pinch of salt
Cream avocado and butter together until smooth. With the mixer on low speed, add powdered sugar one cup at a time. Sprinkle in a pinch of salt and add vanilla. More sugar can be added if you’d like the frosting thicker. Frosting can be store in the fridge for up to 3 days. I recommend refrigerating the cupcakes.
 makes 12-20 cupcakes

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Friday, July 22, 2011

Hot and Spicy Peanuts

Love peanuts? Let's kick them up a bit and make them interesting.



                                                               Hot and Spicy Peanuts


2 teaspoons vegetable oil
2 cups unsalted peanuts
2 teaspoons chili powder
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon garlic salt, use more if you like
In a skillet, heat oil over medium heat. Stir in the peanuts, chili powder, and red pepper. Cook and stir for 2 minutes or until peanuts are warm. Drain well on paper towels. Sprinkle garlic salt over peanuts and toss to combine. Cool completely
Makes about 2 cups

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Wednesday, July 20, 2011

CHOCOLATE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

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Spicy Rattlesnake Pasta

                                 Ingredients
1/4 cup olive oil

3 large garlic cloves, minced

1 28 oz can Italian tomatoes

1 dried hot red chilies, minced

1 tbsp. oregano

2 tsp. dried basil

2 tsp. black pepper

1 tsp. salt

juice from 1/2 lemon

1/2 lb. rattlesnake meat

1 lb penne or pasta of choice



Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.



Combine de-boned meat with the rest of the ingredients (except pasta) in large saucepan and simmer for 1/2 hour.



Cook pasta as normal and serve over cooked pasta.
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Raccoon Stew

Today we are going to visit Roadkill cooking. Pick up that dead raccoon and let's eat!


 Ingredients:

1 Raccoon, cleaned
4 Carrots, chopped
3 Potatoes, chopped
2 Stalks of celery, chopped
1 Bag of frozen mixed vegetables
1 16 oz. can stewed tomatoes
Your favorite stew seasonings

Directions:

Remove glands and as much fat as you can from raccoon. Parboil until done, skimming fat off water as it rises to the top. Remove raccoon and let cool. De-bone meat and hold aside.
Add carrots, potatoes, celery, mixed vegetables and canned tomatoes to the pot. Add meat to pot. Add seasonings. Keep at a low simmer until ready to serve. For a thicker stew, add flour mix with cold water before serving, stir until thickened.

Serves 4
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Monday, July 4, 2011

Deviled Eggs

A dozen boiled eggs with lion marks visible in...Image via Wikipedia12 large hard-boiled eggs (see Tip), peeled
1/3 cup nonfat cottage cheese
1/4 cup low-fat mayonnaise
3 tablespoons minced fresh chives or scallion greens
1 tablespoon sweet pickle relish
2 teaspoons yellow mustard
1/8 teaspoon salt
Paprika for garnish
1. Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
Makes 24 servings.
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