This is my recipe for a delicious pineapple cake. I added the use of honey and coconut milk to add a little more of a tropical flair to this wonderful dessert.
1 1/3 Cup All Purpose Flour
3/4 Cup Granulated Sugar
1 TBSP Honey
1/3 Cup Shortening
1 1/2 TPS Baking Powder
1/2 TSP Salt
1/2 Cup Coconut Milk
1/4 Cup 2% Milk
1 Egg
14 oz Can of Sliced Pineapple
10-12 Stemless Maraschino Cherries
1/4 Cup Butter
2/3 Cup Brown Sugar
1: Preheat your oven to 350 degrees, melt the butter and evenly coat the bottom of a 9-inch baking dish (round or square). Sprinkle an even layer of brown sugar over the butter, then place the pineapple slices into the pan, with a cherry in the center of each slice. (I was able to get 7 slices into the round pan, 6 on the outside, one in the center)
2: Combine all other ingredients in a medium-sized mixing bowl and beat on low speed with an electric mixer for 10 minutes, then switch to medium speed for 5 minutes, mixing the batter together until it is smooth with no lumps.
3: Pour the batter over the pineapples and cherries, and place into a 350 degree oven for 45-55 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
4: Immediately after removing the cake from the oven, place a heat-proof dish over the top of the cake pan, and flip. (Hence the "Upside-Down" part of the cake). Allow the cake to rest upside down for 5-10 minutes, this allows the sugar mixture to further coat the top of the cake. Very carefully remove the cake pan (you may need to run a knife along the edge of the cake pan to free the sides), and either serve immediately, or allow to cool and refrigerate for a later date.
This is a very delicious recipe that will cheer anyone up, and is very easy to make. Feel free to try it with different fruits and mixtures to make this recipe your very own. Serve it with a scoop of vanilla ice cream and a pina-colada while watching your favorite movie, or make it the center-piece of your next party.
~Bon Appétit~
Wednesday, January 9, 2013
Wednesday, December 19, 2012
Druid's Cobbler Cake
This is my version of a Fruit Cobbler recipe I found on the Food.com website. Instead of having a thin crust over the top of the fruit, I make mine to be a lightly sweetened cake with little pieces of fruit that seemed to be floating around in the pillow-like softness of the cake. This can be made with almost any fruit you desire, but I will use peaches for the recipe here.
Peach Cobbler Cake:
Cake Batter:
1 Cup All Purpose Flour
2 TSP Baking Powder
1 Egg
2/3 Cup Milk
1 TSP Honey
1/2 Cup Brown Cane Sugar
1/2 Cup Granulated Sugar
Pinch of Salt
1: Use a paper towel to spread a thin layer of butter or shortening into the bottom of a deep 9x9 square baking dish (or a 9-inch round dish), and spread it out evenly. Personally, I melt the butter in the microwave and then just pour it into the dish. But you can use whatever technique works the best for you. You can also add a very light layer of flour if you discover the cakes are sticking badly.
2: Combine all the batter ingredients into a mixing bowl and using an electric mixer or a whisk, whip the batter for 10-15 minutes, or until it is smooth. Pour the mixed batter directly over the melted butter, spreading it out as evenly as possible.
Fruit:
4-5 Peaches, with pits removed (You can peel them if you wish, but I don't mind the peach skins)
1/3 Cup Chopped Walnuts
1/4 Cup Brown Cane Sugar
1 TSP Nutmeg
1 TSP Allspice
1 TSP Ground Cloves
1 TBSP Butter
1: Slice up the peaches into roughly 1-inch wide cubes, and set aside.
2: Into a small sauce pan over medium heat, combine the walnuts, butter, and brown sugar. Cook until butter has melted and sugar evenly coats the walnuts. You can use any type of nut for this, as long as you keep the pieces small and the quantity roughly the same.
3: Add in the nutmeg, allspice, and cloves, and continue to cook for another 5-7 minutes, stirring until walnuts are evenly covered with spices.
4: Pour in the peaches (or any fruit in an equivalent amount), and cook for 10-12 minutes, adding just a little water if the pan begins to dry out. You want to cook this until the peaches are heated and coated with the cooked spices and walnuts, but nothing is burned or charred.
5: Carefully spoon the fruit and nut mixture over the batter in the baking dish, covering the batter as evenly as possible.
6: Bake in a 350 degree oven for 40-50 minutes, or until the batter has risen to the top, and is golden brown.
Serve this cake, fresh from the oven, with a large scoop of vanilla ice cream and some whipped cream on top. You can even give it to a friend or family member as a gift, or use it as a new type of birthday cake. As stated before, you can use any fruit and any type of nuts for this recipe, as long as you keep the proportions roughly the same. This is a very simple cake that you can make and turn into something of your own.
~Bon Appétit~
Chicago Metallic Commercial II Round Cake Pan, 9" x 2" (Google Affiliate Ad)
Cuisinart SM-70BC 7-Quart Stand Mixer (Google Affiliate Ad)
All-Clad Tri-Ply Stainless-Steel Sauce Pan with Lid - 1.5 quart - All- (Google Affiliate Ad)
Peach Cobbler Cake:
Cake Batter:
1 Cup All Purpose Flour
2 TSP Baking Powder
1 Egg
2/3 Cup Milk
1 TSP Honey
1/2 Cup Brown Cane Sugar
1/2 Cup Granulated Sugar
Pinch of Salt
1: Use a paper towel to spread a thin layer of butter or shortening into the bottom of a deep 9x9 square baking dish (or a 9-inch round dish), and spread it out evenly. Personally, I melt the butter in the microwave and then just pour it into the dish. But you can use whatever technique works the best for you. You can also add a very light layer of flour if you discover the cakes are sticking badly.
2: Combine all the batter ingredients into a mixing bowl and using an electric mixer or a whisk, whip the batter for 10-15 minutes, or until it is smooth. Pour the mixed batter directly over the melted butter, spreading it out as evenly as possible.
Fruit:
4-5 Peaches, with pits removed (You can peel them if you wish, but I don't mind the peach skins)
1/3 Cup Chopped Walnuts
1/4 Cup Brown Cane Sugar
1 TSP Nutmeg
1 TSP Allspice
1 TSP Ground Cloves
1 TBSP Butter
1: Slice up the peaches into roughly 1-inch wide cubes, and set aside.
2: Into a small sauce pan over medium heat, combine the walnuts, butter, and brown sugar. Cook until butter has melted and sugar evenly coats the walnuts. You can use any type of nut for this, as long as you keep the pieces small and the quantity roughly the same.
3: Add in the nutmeg, allspice, and cloves, and continue to cook for another 5-7 minutes, stirring until walnuts are evenly covered with spices.
4: Pour in the peaches (or any fruit in an equivalent amount), and cook for 10-12 minutes, adding just a little water if the pan begins to dry out. You want to cook this until the peaches are heated and coated with the cooked spices and walnuts, but nothing is burned or charred.
5: Carefully spoon the fruit and nut mixture over the batter in the baking dish, covering the batter as evenly as possible.
6: Bake in a 350 degree oven for 40-50 minutes, or until the batter has risen to the top, and is golden brown.
Serve this cake, fresh from the oven, with a large scoop of vanilla ice cream and some whipped cream on top. You can even give it to a friend or family member as a gift, or use it as a new type of birthday cake. As stated before, you can use any fruit and any type of nuts for this recipe, as long as you keep the proportions roughly the same. This is a very simple cake that you can make and turn into something of your own.
~Bon Appétit~
Chicago Metallic Commercial II Round Cake Pan, 9" x 2" (Google Affiliate Ad)
Cuisinart SM-70BC 7-Quart Stand Mixer (Google Affiliate Ad)
All-Clad Tri-Ply Stainless-Steel Sauce Pan with Lid - 1.5 quart - All- (Google Affiliate Ad)
Monday, December 17, 2012
Should You Use Rice or Pasta?
Neither! Use Couscous instead!
Many people have, and many people haven't tried couscous in their cooking. It's a great dish that can be used so many various ways, and is quite healthy for you as well. It is also a great idea for when you aren't sure if you would rather have pasta, or rice, it's almost like combining the best of both worlds. So, with this article, I would like to discuss a little bit about couscous and a few uses of it.
What is couscous?
Couscous is basically pure semolina, which is one of the ingredients often used to make pasta. That's semolina, not salmonella, those are two completely different things. It is a common staple found in Algeria, Morocco, Libya, Egypt, and other similar regions. In those areas, it is often served with broth or stews, or topped with meat and vegetables as one might do with a rice dish. Now, you can find couscous in markets around the world, and I would highly suggest keeping it as a common item in your pantry.
Is couscous healthy?
Damn right it is! It contains a much better vitamin profile than pasta, with less of a glycemic load. As well, it has roughly the same amount of protein as pasta, and definitely more than white rice. Couscous also has a lower fat-to-calorie ratio than white rice. It's a very healthy alternative to either making pasta or rice, and tastes like a mix between the two.
How is couscous cooked?
If you buy couscous in a store, most often it is pre-steamed, dried and doesn't need much effort to prepare. You can use water, broth, or stock and a little oil or butter to make a simple couscous dish. I also add a pinch of salt and herbs into the water. I use an estimated ratio of 1.75:1 of liquid to couscous; so if I want to make 1 cup of dried couscous, I use 2 cups of boiling liquid. From here you can dish it up and cover it with sauce, gravy, or stew. Honestly, couscous cooked in water and served on its own is pretty damn bland and boring, but with practice, you can learn to turn it into an awesome delicious meal.
What is Druid's couscous recipe?
Beef-flavored Couscous:
1 3/4 Cups of water
1 Cup of Dried Couscous
1-2 Beef-flavored Bouillion Cubes
1 TSP Seasoned Salt
1 TSP Ground Black Pepper
1 TBSP Butter
1: Combine all ingredients, excluding couscous, in a pot over medium-high heat and bring to a boil, making sure the bouillion cube and butter are melted and stirred into the water.
2: Pour in the couscous and remove from heat, stirring constantly for 5-10 minutes until the water is absorbed into the couscous.
3: Serve and top with steamed vegetables and grilled sausages or steaks. This recipe will easily feed 2-3 people.
Couscous is a wonderful dish that is easy to prepare and healthy for your friends and family. So if you are staring at your kitchen and wondering what to do with that chicken breast, or your brain is trying to figure out if you want a rice dish or a pasta dish, I would highly suggest picking up a package of couscous. I know, that in my kitchen, couscous has become a front-line ingredient in meals.
~Bon Appétit~
Saturday, December 15, 2012
Creamy Curry Chicken
This is a very delicious recipe I made tonight; it's an Asian-inspired version of creamy chicken with rice. It has a nice light flavor of curry and ginger, and a slight bite of savory orange-cooked chicken. This is a fairly quick dish to prepare, but it will take dedicated attention in order to keep from burning things. Make sure you use a nice large, deep skillet for the curry sauce.
Chicken and Mushrooms:
3-4 Boneless, Skinless Chicken Breasts, chopped into small cubes
1 Cup of Canned Mushrooms
2 TBSP Orange Juice
2 TBSP Sesame Oil
1 TBSP Soy Sauce
1 TSP Ground Ginger
1 TSP Garlic Powder
Combine the chicken, orange juice, ginger, and oil, and simmer together until chicken is cooked. Add in the drained mushrooms, soy sauce, and garlic powder, and simmer over a low heat for 10-15 minutes, until most of the liquid vanishes.
Creamy Curry Sauce
1 Cup Butter
2 1/2 TBSP All-Purpose Flour
3 Cups Milk
1 Cup Finely-Diced Yellow Onions
1 Cup Chopped Bell Peppers
1/2 Cup Water
1 TBSP Red Curry Powder
2 TSP Chinese Five Spice Powder
1 TSP Sea Salt
Create a creamy roux by melting the butter over medium heat, then stirring in the flour and cooking for 10-15 minutes. In a bowl, combine the milk, curry powder, spice powder, and sea salt; mixing quickly and thoroughly before pouring into the skillet with the butter and flour. Using a wire whisk, vigorously stir the sauce frequently while adding the onions and peppers, and cook for 20-25 minutes, adding in the water as needed to keep sauce from forming clumps and getting too thick. Keep stirring while cooking, you don't want any clumps to form in the sauce.
Rice:
1 1/2 Cups Long Grain White Rice
3 Cups Water
2 TSP Coarse-Ground Black Pepper
1 TSP Paprika
1 TSP Salt
1 TSP Sesame Oil
In a decent-sized pot, combine everything other than the rice and paprika, and bring to a boil. Stir in the rice and simmer over medium heat for 15-20 minutes until soft.
Once all parts of the meal are created and cooked, combine into one deep skillet (I dumped everything into the skillet I used for the curry sauce) and stir everything together until it is mixed thoroughly. Sprinkle with Soy sauce, paprika, and freshly diced celery before serving to your family and friends.
You could use shrimp, crawdads, lobster meat, chicken, duck, or even pork for this recipe. I'm sure if you wanted, you could even make a vegetarian version of this. Add in cashews, peanuts, pecans, or others 'crunchy' additives to this recipe instead of celery. This recipe will make enough to feed four people easily, or give you leftovers for meals through the week. Do what you want to make this dish your own so you can enjoy it, share it, and feed your friends with it.
~Bon Appétit~
Spectrum Naturals 19127 Toasted Unrefined Sesame Oil (Google Affiliate Ad)
Chicken and Mushrooms:
3-4 Boneless, Skinless Chicken Breasts, chopped into small cubes
1 Cup of Canned Mushrooms
2 TBSP Orange Juice
2 TBSP Sesame Oil
1 TBSP Soy Sauce
1 TSP Ground Ginger
1 TSP Garlic Powder
Combine the chicken, orange juice, ginger, and oil, and simmer together until chicken is cooked. Add in the drained mushrooms, soy sauce, and garlic powder, and simmer over a low heat for 10-15 minutes, until most of the liquid vanishes.
Creamy Curry Sauce
1 Cup Butter
2 1/2 TBSP All-Purpose Flour
3 Cups Milk
1 Cup Finely-Diced Yellow Onions
1 Cup Chopped Bell Peppers
1/2 Cup Water
1 TBSP Red Curry Powder
2 TSP Chinese Five Spice Powder
1 TSP Sea Salt
Create a creamy roux by melting the butter over medium heat, then stirring in the flour and cooking for 10-15 minutes. In a bowl, combine the milk, curry powder, spice powder, and sea salt; mixing quickly and thoroughly before pouring into the skillet with the butter and flour. Using a wire whisk, vigorously stir the sauce frequently while adding the onions and peppers, and cook for 20-25 minutes, adding in the water as needed to keep sauce from forming clumps and getting too thick. Keep stirring while cooking, you don't want any clumps to form in the sauce.
Rice:
1 1/2 Cups Long Grain White Rice
3 Cups Water
2 TSP Coarse-Ground Black Pepper
1 TSP Paprika
1 TSP Salt
1 TSP Sesame Oil
In a decent-sized pot, combine everything other than the rice and paprika, and bring to a boil. Stir in the rice and simmer over medium heat for 15-20 minutes until soft.
Once all parts of the meal are created and cooked, combine into one deep skillet (I dumped everything into the skillet I used for the curry sauce) and stir everything together until it is mixed thoroughly. Sprinkle with Soy sauce, paprika, and freshly diced celery before serving to your family and friends.
You could use shrimp, crawdads, lobster meat, chicken, duck, or even pork for this recipe. I'm sure if you wanted, you could even make a vegetarian version of this. Add in cashews, peanuts, pecans, or others 'crunchy' additives to this recipe instead of celery. This recipe will make enough to feed four people easily, or give you leftovers for meals through the week. Do what you want to make this dish your own so you can enjoy it, share it, and feed your friends with it.
~Bon Appétit~
Spectrum Naturals 19127 Toasted Unrefined Sesame Oil (Google Affiliate Ad)
Wednesday, December 12, 2012
Decadent French Toast
Looking for a new, tasty, different french toast recipe? Look no further. This takes that delicious weekend breakfast dish and elevates it to a level of class some people wouldn't consider for a simple bread dish. You should definitely give this recipe a try sometime.
1 Loaf of Banana Nut, Cinnamon Raisin, or Pumpkin Spice bread, cut into 1/2 inch thick slices
2/3 Cup Irish Cream or Hazelnut flavored Coffee Creamer
1/2 Cup Half and Half
1 Egg
1/2 TBSP Ground Cinnamon
1 TSP Nutmeg
1 TSP Allspice
1 TSP Almond or Vanilla Extract
Combine all the ingredients, excluding the bread, into a large enough bowl and mix thoroughly. Dip the slices of bread into the wet mixture quickly, but making sure to coat the entire surface of the slices. Once coated with the egg and cream mixture, place the slices of dipped bread onto a hot skillet or griddle, preferably set to a medium heat. Cook the french toast and flip, making sure each side is brown and no longer wet before serving.
At this point, you can apply your favorite toppings. I like covering my french toast in a little whipped cream and drizzled with a bit of honey, but you might like the classic of butter spread and maple syrup. You could always slice some strawberries thin, place them on the cooked slices with a little cream cheese and dust it all with a little powdered sugar. Some people might enjoy using the french toast to make a breakfast sandwich using over-medium eggs and sliced ham and melted cheese. You can do whatever you wish to your cooked french toast, just make sure that whatever it is, that you enjoy it and make it your own.
~Bon Appétit~
Lodge Logic Rectangular Grill & Griddle Pan (Google Affiliate Ad)
All-Clad Nonstick Double Grill & Griddle - Double Griddle - All-Clad L (Google Affiliate Ad)
Hamilton Beach 3-in-1 Grill/Griddle (Google Affiliate Ad)
1 Loaf of Banana Nut, Cinnamon Raisin, or Pumpkin Spice bread, cut into 1/2 inch thick slices
2/3 Cup Irish Cream or Hazelnut flavored Coffee Creamer
1/2 Cup Half and Half
1 Egg
1/2 TBSP Ground Cinnamon
1 TSP Nutmeg
1 TSP Allspice
1 TSP Almond or Vanilla Extract
Combine all the ingredients, excluding the bread, into a large enough bowl and mix thoroughly. Dip the slices of bread into the wet mixture quickly, but making sure to coat the entire surface of the slices. Once coated with the egg and cream mixture, place the slices of dipped bread onto a hot skillet or griddle, preferably set to a medium heat. Cook the french toast and flip, making sure each side is brown and no longer wet before serving.
At this point, you can apply your favorite toppings. I like covering my french toast in a little whipped cream and drizzled with a bit of honey, but you might like the classic of butter spread and maple syrup. You could always slice some strawberries thin, place them on the cooked slices with a little cream cheese and dust it all with a little powdered sugar. Some people might enjoy using the french toast to make a breakfast sandwich using over-medium eggs and sliced ham and melted cheese. You can do whatever you wish to your cooked french toast, just make sure that whatever it is, that you enjoy it and make it your own.
~Bon Appétit~
Lodge Logic Rectangular Grill & Griddle Pan (Google Affiliate Ad)
All-Clad Nonstick Double Grill & Griddle - Double Griddle - All-Clad L (Google Affiliate Ad)
Hamilton Beach 3-in-1 Grill/Griddle (Google Affiliate Ad)
Saturday, December 8, 2012
Southern Style Fried Corn
This is far from a "healthy" dish, but it is quite delicious. It is rather simple, but can take a little while to make. The benefits of this dish are taste, and the fact it only needs one skillet to make.
Southern Fried Corn:
1 pound of Hickory Smoked Bacon
4-6 Ears of Corn on the Cob
2 TBSP Butter
2 TSP Brown Sugar
1 TSP Sea Salt
1 TSP Black Pepper
2 TSP Chinese Five-Spice
1: Cook the bacon in a hot skillet until semi-crispy, leaving the grease in the hot pan for later. Dice and chop the bacon into small pieces and toss into a bowl. Sprinkle the sugar and Chinese Five-Spice over the bacon and mix together thoroughly.
2: Carefully remove the corn from the cobs, until you have as much corn as you desire. Place the corn into the hot pan with the bacon grease, add the butter, and black pepper, and cook for 5-10 minutes over medium heat.
3: Add the bacon mixture to the corn in the skillet and cook for another 5 minutes, stirring frequently. Remove from the heat and sprinkle with the salt before giving the corn and bacon a final stir. Once completed and combined, serve this as a side as your favorite meal, or as a tasty dish to enjoy greedily on its own.
As stated above, this dish is far from what most people would consider to be healthy, but it is very delicious and worth a try. If you are looking for ways to make this your own, you could use your favorite type of sausage instead of bacon, or even some diced ham (as long as you render down some fat to cook the corn in). Play with the spices and ingredients until you find a dish that you and your family can enjoy.
~Bon Appétit~
Cuisinart 12-In. Hard-Anodized Skillet (Google Affiliate Ad)
Bobby Flay 12-In. Cast-Iron Skillet (Google Affiliate Ad)
Lodge Enamel 11-inch Skillet - Red - Lodge Enameled Cast Iron (Google Affiliate Ad)
Southern Fried Corn:
1 pound of Hickory Smoked Bacon
4-6 Ears of Corn on the Cob
2 TBSP Butter
2 TSP Brown Sugar
1 TSP Sea Salt
1 TSP Black Pepper
2 TSP Chinese Five-Spice
1: Cook the bacon in a hot skillet until semi-crispy, leaving the grease in the hot pan for later. Dice and chop the bacon into small pieces and toss into a bowl. Sprinkle the sugar and Chinese Five-Spice over the bacon and mix together thoroughly.
2: Carefully remove the corn from the cobs, until you have as much corn as you desire. Place the corn into the hot pan with the bacon grease, add the butter, and black pepper, and cook for 5-10 minutes over medium heat.
3: Add the bacon mixture to the corn in the skillet and cook for another 5 minutes, stirring frequently. Remove from the heat and sprinkle with the salt before giving the corn and bacon a final stir. Once completed and combined, serve this as a side as your favorite meal, or as a tasty dish to enjoy greedily on its own.
As stated above, this dish is far from what most people would consider to be healthy, but it is very delicious and worth a try. If you are looking for ways to make this your own, you could use your favorite type of sausage instead of bacon, or even some diced ham (as long as you render down some fat to cook the corn in). Play with the spices and ingredients until you find a dish that you and your family can enjoy.
~Bon Appétit~
Cuisinart 12-In. Hard-Anodized Skillet (Google Affiliate Ad)
Bobby Flay 12-In. Cast-Iron Skillet (Google Affiliate Ad)
Lodge Enamel 11-inch Skillet - Red - Lodge Enameled Cast Iron (Google Affiliate Ad)
Wednesday, November 28, 2012
Delicious Homemade Lasagna
This is my delicious recipe for scrumptious homemade lasagna. This will be a nice warm dish for you to feed your friends and family with during these chilly winter months or anytime during the year when you feel like a nice warm Italian dish. I have made this recipe several times with great success each time. Make sure you use a deep 9 x 13 pan or else... well... you might not have enough room to bake it all. One could also split the recipe between some super-deep lasagna or bread pans, just repeat the layers until you get the desired thickness.
3/4 LB of browned ground beef
3/4 LB cooked Mild Italian Sausage
20-30 slices of Pepperoni
4 Cups of Shredded Fresh Mozzarella Cheese
2 Cups Ricotta Cheese
2 Cups of Shredded Sharp Cheddar Cheese
2 Cups of Shredded Colby Jack Cheese
2 Cups Diced Roma Tomatoes
1 Cup chopped Sun-dried Tomatoes
1 Cup of Fresh Spinach
26-32 Ounces of your favorite Pasta Sauce
15-20 sheets of your favorite Lasagna Pasta (Cooked according to pasta directions)
1 1/2 Cups Chopped Black Olives
1 TBSP Herbs De Provence
1 TSP Garlic Powder
1: Spray a deep 9 by 13 inch baking dish with non-stick cooking spray. Combine the Ricotta cheese with the herbs de provence and garlic powder until mixed thoroughly.
2: Build according to these layers:
Bottom: Pasta
1: Spinach and Sun-Dried Tomatoes
2: Pasta
3: 14-16 ounces of pasta sauce and Pepperoni, sprinkled with half the Mozzarella Cheese
4: Pasta
5: Thin, but evenly spread Ricotta Cheese and Cheddar Cheese
6: Pasta
7: Mild Italian Sausage and Ground Beef, spread evenly, then topped with Colby Jack
8: Pasta
9: Diced tomatoes, remaining pasta sauce, topped with remaining Mozzarella Cheese
Top: Olives
Cover the baking dish loosely with aluminum foil and place into a 350 degree oven for 45 minutes. Remove the foil and continue cooking another 10-15 minutes, or until the top layer of cheese begins to brown. Once the lasagna is cooked, remove it from the oven and allow to sit for 5-7 minutes before eating. Serve with some delicious red wine and enjoy!
Experiment with different meats, cheeses, and sauces until you find your own favorite lasagna. Use your own tastes and preferences to make this dish your own. Create and enjoy!
~Bon Appétit~
BrylaneHome Extra-Deep Lasagna Pan (STAINLESS,0) (Google Affiliate Ad)
Maytag 24 " Electric Double Wall Oven - Stainless Steel Finish - CWE5800ACS (Google Affiliate Ad)
3/4 LB of browned ground beef
3/4 LB cooked Mild Italian Sausage
20-30 slices of Pepperoni
4 Cups of Shredded Fresh Mozzarella Cheese
2 Cups Ricotta Cheese
2 Cups of Shredded Sharp Cheddar Cheese
2 Cups of Shredded Colby Jack Cheese
2 Cups Diced Roma Tomatoes
1 Cup chopped Sun-dried Tomatoes
1 Cup of Fresh Spinach
26-32 Ounces of your favorite Pasta Sauce
15-20 sheets of your favorite Lasagna Pasta (Cooked according to pasta directions)
1 1/2 Cups Chopped Black Olives
1 TBSP Herbs De Provence
1 TSP Garlic Powder
1: Spray a deep 9 by 13 inch baking dish with non-stick cooking spray. Combine the Ricotta cheese with the herbs de provence and garlic powder until mixed thoroughly.
2: Build according to these layers:
Bottom: Pasta
1: Spinach and Sun-Dried Tomatoes
2: Pasta
3: 14-16 ounces of pasta sauce and Pepperoni, sprinkled with half the Mozzarella Cheese
4: Pasta
5: Thin, but evenly spread Ricotta Cheese and Cheddar Cheese
6: Pasta
7: Mild Italian Sausage and Ground Beef, spread evenly, then topped with Colby Jack
8: Pasta
9: Diced tomatoes, remaining pasta sauce, topped with remaining Mozzarella Cheese
Top: Olives
Cover the baking dish loosely with aluminum foil and place into a 350 degree oven for 45 minutes. Remove the foil and continue cooking another 10-15 minutes, or until the top layer of cheese begins to brown. Once the lasagna is cooked, remove it from the oven and allow to sit for 5-7 minutes before eating. Serve with some delicious red wine and enjoy!
Experiment with different meats, cheeses, and sauces until you find your own favorite lasagna. Use your own tastes and preferences to make this dish your own. Create and enjoy!
~Bon Appétit~
BrylaneHome Extra-Deep Lasagna Pan (STAINLESS,0) (Google Affiliate Ad)
Maytag 24 " Electric Double Wall Oven - Stainless Steel Finish - CWE5800ACS (Google Affiliate Ad)
Tuesday, November 27, 2012
Druid's Mocha Mudslide
Why am I posting a cold, iced drink in the chilly months of the year? Because not everyone is out there looking for a steamy beverage to sip. Especially those adults among us who like to have a nice holiday get together with friends and family and want something to keep the party alive. This recipe combines two of my favorite drinks, the classic mudslide and the iced mocha. So get out that blender and keep up, because the party is just getting started here.
Druid's Mocha Mudslide:
1 Part brewed and chilled black coffee
1 Part Heavy Cream
2 Parts Vanilla Bean Ice Cream
2 Part Bailey's Irish Cream
1 Part Kahlua Liqueur
1 Part Grey Goose Vodka
1 Part Caramel flavored Syrup
Semi Sweet Chocolate Chips
Cocoa Powder
Nutmeg
Whipped Cream
Whole Mint Leaf
Combine all liquid ingredients in your favorite blender half-filled with ice cubes, and pulse until well blended. Add in the chocolate chips, ice cream, and cocoa powder, then mix with the blender for 1-3 minutes, until the ice is thoroughly ground into the drink. Pour into your best glass and top with a tablespoon of whipped cream, dust lightly with nutmeg, and garnish with the mint leaf for a flash of bright color in the glass.
That's it.
Your blender will appreciate being used, and your friends and family will love this delicious drink. Also, you could vanquish the caramel syrup and add in some creme de menthe liqueur for a festive and tasty version of this delicious adult beverage.
Mix it up, have a party, and enjoy.
~Bon Appétit~
Wednesday, November 21, 2012
Druid's Potato Salad
This recipe is for a simple delicious potato salad that is sure to please everyone you serve it to. Try different ingredients to make it your own, and trade the recipe with your family and friends.
Potato Salad:
4 Boiled and Cubed Yukon Gold Potatoes
4 Boiled and Cubed Red Potatoes
1 pound of crumbled cooked bacon or diced ham
1 TBSP Salt
1 TBSP Paprika
1 TBSP Black pepper
2 Cups Miracle Whip Salad Dressing
1 Cup French's Yellow Mustard
1 TBSP Pickle Juice
1 Cup Chopped Dill Pickles
1 Cup Diced Black Olives
1 Cup Chopped Onion
2 Cups Chopped Hard Boiled Eggs
Combine all ingredients into a large bowl and stir together until everything is well mixed and with a creamy texture. Add more or less Miracle Whip and or mustard to suit your flavor. This is simple and delicious, and can be served with your favorite meals.
~Bon Appétit~
Druid's Holiday Dinner Rolls
These are some delicious rolls that are easy to make and prepare. This recipe makes 18-24 rolls that have a pleasant sweet flavor.
Holiday Dinner Rolls:
3-4 Cups of All-Purpose Flour
2 1/4 TSP or 1 Package of Active Dry Yeast
1 TBSP Honey
3 TBSP Brown Sugar
1 Cup + 2 TBSP Hot (not boiling) Water
1/3 Cup Butter
1 TSP Salt
1/3 Cup Cold Water
1 Egg
1: Combine hot water, butter, sugar, honey, and salt, mix together until butter is melted. Add in the cold water and yeast, stirring until most of the yeast is dissolved.
2: Add in the egg and 1 1/2 Cups of the flour, combining them together thoroughly. Add in more flour to make a thick dough, add enough flour to keep the dough from getting sticky. Drop onto a well-floured surface and knead the dough for 10-15 minutes.
3: Place kneaded dough onto a non-stick surface and cover it lightly and allow it to rise until it doubles in size. Punch the dough down and separate into 1.5 inch balls and place into a greased 9x13 cake pan and cover again lightly. Once again, allow the dough to double in size.
4: Butter the tops of the raised rolls. Set the oven to 350 degrees, and bake the rolls for 20-30 minutes, or until golden brown.
Serve these delicious rolls with butter, honey, or your favorite fruit jam.
~Bon Appétit~
Nordic Ware Honeycomb Pull-Apart Cake Pan (Google Affiliate Ad)
Holiday Dinner Rolls:
3-4 Cups of All-Purpose Flour
2 1/4 TSP or 1 Package of Active Dry Yeast
1 TBSP Honey
3 TBSP Brown Sugar
1 Cup + 2 TBSP Hot (not boiling) Water
1/3 Cup Butter
1 TSP Salt
1/3 Cup Cold Water
1 Egg
1: Combine hot water, butter, sugar, honey, and salt, mix together until butter is melted. Add in the cold water and yeast, stirring until most of the yeast is dissolved.
2: Add in the egg and 1 1/2 Cups of the flour, combining them together thoroughly. Add in more flour to make a thick dough, add enough flour to keep the dough from getting sticky. Drop onto a well-floured surface and knead the dough for 10-15 minutes.
3: Place kneaded dough onto a non-stick surface and cover it lightly and allow it to rise until it doubles in size. Punch the dough down and separate into 1.5 inch balls and place into a greased 9x13 cake pan and cover again lightly. Once again, allow the dough to double in size.
4: Butter the tops of the raised rolls. Set the oven to 350 degrees, and bake the rolls for 20-30 minutes, or until golden brown.
Serve these delicious rolls with butter, honey, or your favorite fruit jam.
~Bon Appétit~
Nordic Ware Honeycomb Pull-Apart Cake Pan (Google Affiliate Ad)
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