Sunday, February 15, 2015

Kettle Corn

Yummy note: This month I got Debbi Does Dinner Healthy! Yeah! She is our wonderful host in our group C with the Secret Recipe Club, so this was fun to spotlight one of her recipes since I've never had her blog before. Debbi featured my chocolate brownie bites a few months ago during our Cookie Carnival! I wanted to really try for one of her healthier recipes, as she does a lot of great lower calorie (under 500 calories) recipes. Snacks are always our downfall here, and we like to indulge on them, so I had that in mind when looking. However, don't let Debbi fool you, as she has some serious guilty food treats on her site. The recipe I chose, feels like it should be under both categories, as it is so delicious, seriously we've made it a handful of times already since I first found this recipe on her site! So a toss-up between the "healthier" snacks to try from Debbi's site was either these cinnamon pretzels which I got in a holiday plate one year and was like, "oh, these are good, and simple, I so got to make these sometime" or this sweet and salty kettle corn. Then I ran across this post, and totally took me back to my childhood days, when my mom would let me dip apples in cinnamon-sugar for a treat. Then, want to talk crazy food, the not so healthier side, that needs a shout out because I've never heard of this before -- Twinkie Pie! So thank you Debbi for so many options to choose from... but the real winner was homemade kettle corn!  Make sure sure to stop by Debbi's blog Debbi Does Dinner Healthy! and say, Hi and thank her for all the work she does with hostessing the group C Secret Recipe Club.



Kettle Corn 
Original recipe here: Debbi Does Dinner Healthy

Ingredients: 
4 tbsp. coconut oil 
1/4 cup white sugar 
1/2 cup popcorn kernels 
Salt, to taste 


Directions: 
Add the coconut oil, sugar, and popcorn kernels to a large pan with a lid. Heat pan over high heat, once the coconut oil starts to melt, give a nice stir to coat the popcorn kernels. Quickly, then cover that pan! Note, seriously, cover it with a lid or else you will be sorry. Flying popcorn everywhere, not to mention that coconut oil gets pretty hot and can burn your hand or whatever else those flying popcorn kernels can hit.  So once the kernels start to pop, with the lid on, shake the pan every few seconds to allow even heating. The shaking of the pan, ensures you don't have burnt popcorn on the bottom of your pan. When the popcorn popping has slowed, it is almost done and you can remove it  from the heat. Finish with a dash of salt to taste. Then dig into that big bowl of crunchy sweet and salty popcorn!
4 simple ingredients = easy snack! 

Yummy yummy kettle corn... those brownish-yellow spots on the popcorn were the best.. like bits of caramel-like crunchy sugar...

Somebody gave the big thumbs up for mom on making this healthier, sweet snack!
Oh, and did we mention it is dairy-free treat, too! yeah, mom!



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Friday, January 30, 2015

Rolled Marshmallow fondant

Yummy note: I've been using this rolled marshmallow fondant recipe for several years now and it has really held up wonderfully. It is sweet, yet tastes so much better than any store-bought already prepared fondant. This homemade marshmallow fondant is so much easier to work with and roll out. Plus, who doesn't love the taste, and the leftover pieces totally reminds me of those bunny mallow candies from Easter time my grandma used to put into our Easter baskets. This marshmallow fondant quickly goes together, and you could even use your stand mixer if you wish to help knead the fondant, but I think the texture is best when you do it by hand as you can really feel it is done well enough or not. The smoothness can be felt if you knead it by hand, rather than if you used a mixer it just kinda becomes more of a ball, and it's trickier to tell the consistency. I've used this rolled marshmallow fondant recipe for covering cakes, making cut-out cookie toppers, and easy cupcake decorations. 


Rolled Marshmallow Fondant 

Ingredients:
1 package or 16 ounces of regular mini marshmallows (Make sure you use a good quality brand or else they don't hold up as well.)
2-5 tablespoons of water
2 pounds, roughly 8 cups of sifted powdered sugar
about 1/4 cup of vegetable shortening
optional: flavored extract or food coloring

Directions:
Place marshmallows and 2 tablespoons of water in a microwave-safe bowl and microwave for about 30 seconds on high. Stir marshmallow mixture until mixed well and continue to microwave in 30 second intervals until fully melted. Should be roughly about 2-2 1/2 minutes total. At this point, flavored extract or coloring can be added at this point if desired. Next, place about half of the sifted powdered sugar on top of the melted marshmallow mixture. Fold sugar into the marshmallow mixture. Next, grease hands with vegetable shortening and counter/board area generously. Pour marshmallow/sugar mixture onto working surface and start kneading the fondant. Continue kneading, for several minutes )roughly 5 minutes) until about all of the powdered sugar has been incorporated. The fondant consistency and texture should be relatively nice and smooth. If the marshmallow fondant is tearing easily, it is probably too dry, so add a little water at time and then kneading it again until the fondant becomes more firm and elastic like, so you can stretch it without it falling apart. Once fondant is ready, either use right away and roll out as needed, or store in refrigerator. Fondant should be rolled to about 1/8 inch thickness. To store fondant, coat it with a thin layer of shortening, and wrap tightly with plastic wrap, and place in a resealable bag in the refrigerator. It can be stored like this for several weeks. When ready to use fondant, knead the desired amount of fondant until smooth again and then roll out to desired size. If you need to color the fondant, either add it to the marshmallow mixture as noted earlier for a larger batch or for smaller colored amounts of fondant, add color to fondant as needed and knead to incorporate color.

Rolled Marshmallow Fondant Picture Guide 

Examples of how rolled fondant covered cakes look like: 





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Sunday, January 18, 2015

Southwestern Eggrolls

Yummy note: A new year, brings along a new Secret Recipe Club blogger to feature. It has been about 3.5 years since I've been involved in this recipe posting group, and have been lucky to review a wide variety of bloggers and different types of recipes. This month might have been one of the first blogs that I can remember having with the SRC that featured a variety of content on the blog, besides cooking. What fun this site was -  Jenna at The Painted Apron has an abundance of creativity and drive, not to mention tips, how-to's and more on this site, http://thepaintedapron.com/categories/  -  wow! Please make sure you stop by her blog, The Painted Apron and dive on it. You will just love Jenna's creative ideas and projects.  So I am a sucker for pizza and breads, so this recipe here almost won my heart, the creative use of breadsticks on this recipe and turning it into like a flower-shaped "pizza". Perhaps the kiddos might like it for Valentines. So Jenna has this series she does called Take Out Tuesday, which I got sucked into and finally decided to pick one from here, as everything was looking just amazing... southwestern eggrolls is something I've never really dabbled with trying to make, as I'm not an eggroll person, I would rather have like a potsticker, dumpling, or something a little smaller to nibble on for an appetizer. The filling for these eggrolls is fantastic and I was eating it just as a salsa towards the end of it!




Southwestern Eggrolls


Ingredients: 
1/2 bag of fresh spinach 
1/2 cup shredded cheese, I like the Mexican variety best like Chihuahua
2 green onions, finely chopped
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp cayenne pepper
12 wonton wrappers or 6 eggroll wrappers
1 bag (about 12 oz) of Fire Roasted Black Bean Blend frozen veggies (consisted of sweet corn, black beans, red and poblano peppers)  
OR 
1 ear corn
1/2 can of black beans, rinsed and drained
1/2 can of diced green chiles, drained

Directions: 

Preheat oven to 425 degrees. Prep a baking sheet with aluminum foil and spray lightly with cooking spray. Heat the spinach, just slightly just until it begins to wilt. If you are using the prepared black bean veggie mix, microwave for about 1/2 of the time desired in the directions, just until it starts to thaw and cook partially. In a large bowl mix together the corn/bean/pepper mixture with the wilted spinach, cheese, onions, chiles, and seasonings. Prep your wonton wrappers or egg rolls and place a good spoonful of the filling near the center. Fold the sides in and then fold bottom over filling and close tightly. Tip- use a small amount of water near the corners of the eggroll/wonton to seal. Repeat with the remaining and place them slightly apart on the prepared baking sheet. You can also spray the tops of the eggrolls with cooking spray to help prevent them from drying out while baking. Bake for about 10 minutes of so for the smaller wonton bites, or closer to 15-20 minutes if you use larger egg roll wrappers. Make sure to flip them halfway through baking.

Quick tip- I found these frozen veggies and used this as a replacement for the canned beans and chiles since I couldn't find any fresh corn this time of year. It was a fantastic substitution. 

Mix all ingredients together. 


I could eat this here with a spoon... can you say, Salsa!?!

I easily made dairy-free versions, by leaving out the cheese in some and replacing it with a substitute as well. 
Make sure to place enough filling towards the center so your appetizer doesn't explode!

Ready to bake! So pretty looking with the veggies inside. 

Your crispy southwestern eggrolls are done! 

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Tuesday, January 6, 2015

Corn Dog Mini Muffins




Yummy note: The kids really love the corn dogs, however, it is tricky finding brands that are dairy-free to suit our family's allergy needs. So I went searching to find a recipe to try out and make our own that I could modify. While deep-fried corn dogs are absolutely delicious, these baked ones are a little on the lighter side, if you can call anything corn dog-related "lighter." -Haha. These corn dog muffins are quick to throw together and you have a snack, appetizer, or little meal ready in like 15 minutes, start to finish. The mini muffin-sized corn dogs only take about 6-8 minutes to bake off and they are ready to enjoy. You get about 24 mini corn dog muffins with this recipe. You could probably make them in bigger muffin cup tins, if you wish, but my kids have requested even less corn dog batter in each cup or put more hot dog pieces in it for the next round when we make them.  

Corn Dog Mini Muffins


Ingredients: 
1 1/2 cups pancake mix 
1/2 cup cornmeal 
1 egg 
1 cup water 
4-5 hot dogs 

Optional topping: 
1-2 tablespoons honey
1-2 tablespoons butter

Directions: 
Preheat oven to 375 degrees. Mix together pancake mix, cornmeal, egg, and water together. Spray mini muffin pan with nonstick cooking spray. Cut hot dogs into pieces, no more than about an inch long. You should have about 24 cut pieces, enough to fill muffin tin cups. Scoop batter into the tins, each cup should be about two-thirds full, with enough room to place the hot dog pieces in without overflowing the cup. Bake in preheated oven for about 6 minutes. Then if you wish, add on additional honey/butter topping and bake for an additional 1-2 minutes until done.  
    
Just a few ingredients to make these. 
A cookie scooper makes this task of filling the muffin tin cups easier. 
Place cut pieces of hot dog in middle of batter. 
Add on optional honey/butter glaze at the end. 
Recipe makes about 24 corn dog mini muffins! 

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Sunday, December 14, 2014

Chocolate and Peppermint Swirl Cookies

Yummy note: This month, my group with the Secret Recipe Club is on a break, so we will be back with our regular group posting in mid-January. Instead, a few of us (like 60-some bloggers!) decided to get in the spirit of the holiday fun and do a Cookie Carnival, which is basically a virtual cookie exchange. I wish I had some addresses of my fellow Secret Recipe Club friends, as I'd ship them some delicious cookies that I ended up making. I made not one, but two different cookies from my cookie match, Sawsan from Chef in Disguise. My cookie match had some awesome choices to pick from...she calls herself a "food explorer" which is perfectly fitting for her as she tries out and blogs about various foods from around the world. Speaking of trying food from around the world, I think this is one of my first international bloggers to review in the SRC so it was an exciting find. Sawsan has such a variety of recipes on her site, and if you are ever looking for traditional middle eastern cuisine, please check her blog out as that's her speciality. Now on to the cookies- I picked these chocolate and peppermint swirl cookies as my daughter has been asking me for mint chocolate things lately, so I thought she'd really enjoy these, and they are super festive! With so many choices on Sawsan's blog, I had to try the date and ranger cookies as well from Chef in Disguise and those were packed full of flavor and might be my new favorite as well. :) I hope you all enjoy making some cookies this holiday season and share some with your friends and family as we did. 




Chocolate and Peppermint Swirl Cookies


Ingredients:
2 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract

For the chocolate half:
2 tablespoons cocoa

For the peppermint half:
1-2 teaspoons green food coloring
1/4 teaspoon peppermint extract

Directions: 
Mix butter and sugar until creamy, then add in the egg and vanilla/almond extracts. Gradually add in the flour, baking soda, and salt. Divide the dough in half.  And add cocoa to the one batch, and the green food coloring and peppermint extract to the other. Chill for about 15 minutes. Roll each dough out on waxed paper, forming two different large rectangles. Next, place the two rectangular-shaped dough sheets on top of one another. Peel the one waxed paper sheet off and trim dough if needed to align. Use the waxed paper as a guide and roll up rectangle starting with the long side. Refrigerate for another 15 minutes or so, and then cut the log into 1 cm slices. Arrange on a prepared baking sheet and bake in preheated 375 degree oven. Bake for about 5-8 minutes or until the cookie starts to set and the bottom begins to brown. Sawsan noted to briefly set the cookies under the broiler to brown the tops slightly if desired. Allow to cool before removing from pan and enjoy!  


Roll out dough into rectangles and stack on each other. 
Roll up using the long edge of the rectangle to start your swirl cookies. 

Use a sharp knife and cut out 1 cm thick slices and bake.

Festive Chocolate and Peppermint Swirl Cookies! 

I had to try out Sawsan's go-to cookie recipe, also. The Chef in Disguise said was probably her favorite cookie recipe and I see why... it is fantastic, chewy, flavorful cookie, that I even snuck a few for breakfast. Yummy.. So try out the oats and date ranger cookies too if you are looking for a good comfort cookie. 
Oat and Date Ranger Cookies

Happy Holidays from Heather at It's Yummy to My Tummy!




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Sunday, December 7, 2014

Taco Pizza

Yummy note: I'm not sure I need much explanation for this post, especially if you are from the midwest area and have had Happy Joe's pizza before. They have a bunch of fantastic speciality pizzas that you just have to try in you are ever in the area of one. Our family favorite is the Taco Joe. However, when you find yourself hours away from a Happy Joe's location and you are craving a piece of taco pizza, no-- not a Mexican pizza from some other pizza establishment, but real taco pizza, you find yourself trying to recreate the original. This has been our closest rendition of the Taco Joe pizza we have grown up loving. 




Taco Pizza

Ingredients: 
  • 2/3 cup of taco sauce
  • 2/3 cup of tomato sauce or pizza sauce
  • 1/2 cup of refried beans
  • 1 package of taco meat seasoning (about 1/4 cup taco seasoning) 
  • 3/4 cup water
  • 1 lb. of ground beef
  • 1 1/2 cups or so of taco-blend cheese or mozzarella cheese
  • Pizza Crust (preferably homemade -see below recipe, or a pre-made crust) 
  • Toppings for Regular Taco Pizza: 
  • Shredded lettuce
  • Chopped tomato (or could use salsa)
  • Doritos or similar taco chips, broken up
  • Optional to make a Taco Supreme Pizza:
  • Sour cream
  • Sliced black olives
  • Diced onions

Directions: 
Prepare crust per recipe below or use a pre-made crust. Brown ground beef, drain fat if needed; then add in water and taco meat seasoning and simmer for a few minutes. Prepare taco pizza sauce by mixing together 2/3 cup of taco sauce, 2/3 cup of tomato sauce or pizza sauce, and about 1/2 cup of refried beans. Mix until smooth. Top pizza crust with sauce. Add some of the taco meat, sprinkle with the taco-blend cheese and layer with more taco meat. Place in a preheated 425-450 degree oven and bake for about 15-20 minutes or until bubbly and brown. Remove from oven and let rest for a few minutes. Then add your desired toppings of shredded lettuce, broken up Doritos chips, and chopped tomatoes. For a taco supreme pizza, add sour cream, sliced black olives, and dices onions.  


Pizza dough/Crust recipe
Ingredients: 
1 package of dry yeast (about 2 1/4 tsp)
1 1/4 cup warm water
1 tsp salt 
1/2 tsp sugar 
1 tbsp olive oil 
3 cups flour 

Directions: 
Dissolve yeast in warm water, then add in dry ingredients-sugar, salt, and flour. Add in 1 tbsp olive oil to mix dough until smooth. Roll into a ball and cover for about 15-20 minutes. Next divide the ball into two sections and roll out or spread onto a greased cookie sheet or pizza pan. If you use a pizza stone, sprinkle a little cornmeal on the pizza stone before your spread out your dough. I typically pre-bake the crust for a few minutes (~5 minutes) before adding on the toppings. 

Mix tomato sauce/pizza sauce, refried beans, and taco sauce together until fairly smooth. 

Pre-bake the crust slightly and then layer on the sauce, taco meat and cheese.

Bake in preheated 425-450 degree oven for about 15 minutes or until cheese begins to brown.

Top with desired toppings to make a taco pizza or a taco supreme pizza. 



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Sunday, November 16, 2014

Roasted Brussels Sprouts

Yummy note: Yes, the dreaded kitchen pantry, you know that closet that is often bare and I hear, "there's nothing to eat but random stuff..." Oh, someday I hope to have a larger one or perhaps one that is laid out a bit nicer, to achieve better harmony in my kitchen. :)  So this "random stuff" is what Feast on the Cheap calls a "well-stocked kitchen".  I was very excited to run across this "well-stocked kitchen" idea as it helps me justify better some of my odds and ends things in the cabinets. haha. so thanks to the mother-daughter duo of Mariel and Mary Anne from the Feast on the Cheap blog, as they were my feature for this month's Secret Recipe Club. Earlier this year, they featured my 3 ingredient peanut butter cookie recipe here with the SRC, so I was happy to finally return the favor back to them. 

 I had a few recipes in mind for this month's assignment, so I went rummaging through my pantry to see what I could do... I was making myself a quick lunch with the kiddo, so I wanted something small, quick, yet lunch worthy..  I went back and forth between the Gourmet Pizza and those Brussels Sprouts. It came down to time, and finally realizing, I don't think I have pizza dough in my freezer anymore, so the Brussels Sprouts with Pancetta and Garlic won. 

Mariel mentioned it would be a good Thanksgiving side dish with a healthier twist, and oh I'd totally agree... I thought it was good as a small lunch or meal just by itself,  however, my little guy was not as excited about them as I was. My youngest took one bite and was like "no thank you" - so we try, that was good, as hopefully the flavors and textures will grow on them the more and more they "just try a bite." So I guess, it's ok as it was more for me to enjoy!



Roasted Brussels Sprouts with Crispy Bacon and Garlic


Ingredients: 
2 pints (about a pound) of brussels sprouts, trimmed and sliced in half
4 ounces of bacon or pancetta, diced
5 tbsp of olive oil (I used a roasted garlic grapeseed oil.)  
2 tbsp white wine (I used a Pinot Grigio.)
5 cloves garlic, sliced
pepper to taste

Directions: 
Preheat oven to 450 degrees. Prepare brussels sprouts by trimming of the bottom end of the sprout and then slicing each one in half. Next, in an oven-safe sauté pan, heat the oil until it is hot and then lay the brussels sprouts, cut side down in the pan. Reduce the heat slightly, and add in the diced bacon, sliced garlic, and white wine. Cook until they begin to brown slightly on the bottom, about 5-8 minutes. Next, transfer the oven-safe sauté pan to the oven. Roast for about another 15 minutes or until the bacon is nice and crispy and the sprouts have a nice brown coloring and are fork tender. Remove from the oven and enjoy!


Just a few ingredients needed to make some big flavors!


Everything getting all toasty in the sauté pan on the stove.

Next, it heads straight into the oven for more roasting. No extra dishes or pans to clean-up when you use an stove/oven-safe pan! 

Finished product of Roasted Brussels Sprouts with Crispy Bacon and Garlic 

A little dish of crispy, salty, savory deliciousness.  


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