Cream Cheese Mints

This is another recipe that I found at bakerlady.wordpress.com. This was one of those recipe that as I was making it I just kept thinking something is not right, this isn't gonna work. But, in the end it did come together just fine. I guess I just need more patience. As I was adding the powered sugar I just thought it was going to be way too dry. After a couple minutes it did come together. However, it never formed a ball. So once it mixed together and pushed itself against the side of the bowl I took it out and gently kneaded it. They were pretty minty, but good. I may try these again using another flavor of extract.

Cream Cheese Mints

3 oz cream cheese, softened
1 Tbsp butter, softened
3 to 4 cups powdered sugar
1/2 tsp peppermint extract
and color food coloring paste, optional

In a large bowl combine cream cheese and butter. Color as desired or leave white. Mix in extract. Add sugar until mixture forms a ball. Refrigerate 1 hour. Using a 1/4 tsp, drop onto waxed paper sprinkled with granulated sugar. Or roll in sugar first if desired. Let dry 3 to 4 hours on waxed paper. Depending on how big the mints are, it could take longer, up to overnight. Then freeze or refrigerate.

**I did not use a teaspoon for dropping them. I sprinkled a plastic cutting board with powered sugar and rolled them out. After they dried some I cut them. Be sure to wipe the knife often. After more drying, I flipped them over so the other side could dry.

Melt in Your Mouth Shortbread Cookies

Corey requested a shortbread cookies several month ago. I just sort of kept it in the back of my mind, but didn't search too hard for a recipe. I was actually looking for a recipe for something else when I stumbled upon this one. I found it at bakerlady.wordpress.com. She also has a recipe for a fudge frosting she used on her cookies. They only have four ingredients. And all things I have on hand. I was making them to take to my sister's house. Corey ate a couple that wouldn't fit into the bowl I was using. He tried to talk me into leaving them home for him. At my sister's house, her friend had a couple and complimented me on them. I didn't use the fudge on the ones I made. I did however sprinkle some colored sugar sprinkles on them.

Melt in Your Mouth Shortbread

1 cup butter, softened
1/2 cup powered sugar
1/4 cup cornstarch
1 1/2 cups all purpose flour

Preheat oven to 375 degrees. Whip butter and sugar until fluffy. Stir in cornstarch and flour. Beat on low one minute, then on medium for two minutes. Use melon baller to make uniform rounds and flatten slightly with an offset spatula dipped in sugar. Or drop by spoonfuls 2 inches apart on ungreased cookie sheet. Bake 12 minutes. Watch that edges don't get too brown.

**I didn't use a melon baller. I just used my small scoop.
**I flattened mine with a fork. Then sprinkled with colored sugar before baking.

Broiled Salmon with Herbed Mustard Glaze

This is another recipe I found when searching for fish recipes for Corey. This one is from foodnetwork.com. It comes from Giada De Laurentiis. It calls for a mini processor to break down and mix the ingredients. Of course I don't have one of those. I thought I would throw it in the blender and get the same final product. Of course the amount of ingredients are so little the blade wasn't doing anything. So I grabbed my stick blender, put the mixture in a small bowl and gave it a mix. I would suggest if you don't have a mini processor or stick blender, and a really small bowl so that the blades do their job, pass on this one until you can get proper equipment.

In the end it all worked out. Corey said it was delicious. He also said it was better then any fish he has ever had in a restaurant. So I guess that makes it a keeper. Guess it also means I need to invest in a mini processor.

Broiled Salmon with Herbed Mustard Glaze

2 garlic cloves
3/4 tsp finely chopped fresh Rosemary leaves
3/4 tsp finely chopped fresh thyme leaves
1 Tbsp dry white wine
1 Tbsp extra virgin olive oil
2 Tbsp Dijon mustard
2 Tbsp whole grain mustard
nonstick olive oil cooking spray
6 (6 to 8 oz) salmon fillets
salt
freshly ground pepper
6 lemon wedges

In a mini processor, combine garlic, Rosemary, thyme, wine, oil, Dijon and 1 Tbsp whole grain mustard. Grind mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining tablespoon of whole grain mustard to the sauce, stir to combine. Set aside sauce. Preheat broiler. Line a heavy rimmed baking sheet with foil. Spray foil with non stick spray. Arrange salmon fillets on sheet. Sprinkle with salt and pepper. Broil 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes. Transfer to plate and serve with lemon wedge.

**I cooked mine about 7 or 8 minutes, Corey likes everything a little over done.
**I used dried herbs, so used 3/8 tsp of Rosemary and thyme.
**I didn't have any white wine so substituted water.

Chicken Teriyaki Stir Fry

I found this recipe at picky-palate.com. It is a very simple recipe with only a few ingredients. I have had this recipe written down for a while now. I couldn't find the noodles. There is a Wal-Mart about 20 seconds from me, they didn't carry them. I drove to the next nearest grocery store and their aisle was bare. So I pushed this recipe to the back of the menu and waited until I made out another menu. Finally made it to the grocery that carried them and they had two packs this time, so I grabbed one. Luckily this is also the store where I buy my frozen vegetables so picked those up this trip also.

If you are going to try this recipe let me warn you about the noodles, they are super skinny. You will need a strainer with really little holes so that you don't lose your noodles. They are also very sticky after they are cooked.


Chicken Teriyaki Stir Fry

1 pack Wel Pac Chuka Soba Stir fry noodles
3 to 4 Tbsp canola or vegetable oil
3 to 4 cups stir fry vegetable mix
2 large chicken breasts cooked and shredded
3 Tbsp teriyaki sauce
1 1/2 Tbsp soy sauce

Cook noodle per package, drain and set aside. Heat oil over medium heat. When hot, add vegetables. Cook 5 minutes. Reduce heat to medium/low. Stir in chicken, noodles and sauces. Gently toss to combine. Serve with rice.

**She suggests serving with rice. In my opinion why serve with rice when you have all those noodles.
**I tasted it after combining, I don't think it had much flavor. I added two extra tablespoons of the teriyaki and soy sauces. You may want to give it a taste and add more if desired.
**Once again I must say I love my Pampered Chef Micro Cooker. I put my chicken in my cooker. Just covered with water and microwaved about 7 minutes. Drained the water, rinsed them off. Trimmed off the fat and shredded.

Sundae Cupcakes

Well I blew my diet yesterday. I "like" Yummly on Facebook. They are a recipe site. They posted these about a month ago. I saw them and thought they looked cute. They have been in the back of my mind since to make them. I finally made them yesterday. I kept telling myself not to eat one. But Corey had one and said it was delicious. Since he will always tell me if something is nasty I can totally trust when he says it is good, it will be good. Anyway, I walked past the table they were on several times. Each time it was like they were just begging to be ate. So, I ate one!! And it was good. By time the evening was done, Corey had ate three of them.

They are a very simple recipe and easy decoration. However, I am not a decorator. And since I hate doing dishes, I did not pipe on the ganache, I just smeared it around on top. I didn't have any chocolate chips to melt for the chocolate drizzle. In the picture on the website they used colored sprinkles, I used some brown/chocolate ones I had on hand.

Sundae Cupcakes

2 cups flour
2 cups sugar
1/4 tsp salt
4 1/2 Tbsp cocoa
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 eggs, beaten
1 tsp baking soda
1 tsp vanilla
8 oz white chocolate
8 oz heavy whipping cream

In mixing bowl, combine flour, sugar and salt. In saucepan, melt butter, add cocoa. Stir together. Add boiling water, allow mixture to boil 30 seconds, then turn off heat. Pour over flour mixture and stir lightly to cool. In measuring cup, pour buttermilk and beaten eggs, baking soda and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into paper lined cupcake tins. Bake at 350 degrees for 15 minutes.

For white chocolate ganache, double boil white chocolate until fully melted. Set aside to cool slightly. Whip cream to soft peaks. Drizzle in the cooled white chocolate and whip to firm peaks. (You want this to be a pipeable consistency). Decorate with melted chocolate, sprinkles and cherries.

**If you are not into baking from scratch, a milk chocolate cake mix would work well for this cupcake. Then just decorate with the ganache and other toppings.
**http://www.yummly.com/recipe/Sundae-Cupcakes-Humboldt%20Fog-28804 This will take you to the page for the recipe.

Italian Soup

My mom gave me this recipe. I have no idea where she got it from. It is a really simple throw in the pot meal. She thinks my dad is too picky and doesn't like anything. She made sure to tell me even he likes it so I know it is good. Corey's first reaction was "Whoa this is good". And my opinion is it is good.

Italian Soup

1 Lb ground beef
1 medium onion, diced
1 packet 90 second cook time,Uncle Ben's long grain rice, prepared
1 jar Ragu Garden Blend pasta sauce
1 can Italian diced tomatoes
1 can beef broth
2 cups total red, green, and yellow bell peppers

Brown beef with onion and peppers. Prepare rice per package. Combine all in pot and heat through.

**I used a large onion, Corey likes lots of onion
**The Uncle Ben's that I used was the long grain and wild with seasonings. Mom says she just uses a cup and a half of Minute Rice.

Grilled Salmon with Key Lime Butter

Corey has asked several times for more fish meals. I'm a frozen batter dipped kind of girl. Not really into the "fresh" fish. I have trouble staying focused when looking for recipes that don't really interest me. But since it is for Corey I searched for some fresh fish recipes. Since he is allergic to shell fish, salmon and tilapia are pretty much the only thing I can get at the store close to me for a decent price. I found this recipe on the Food Network site. Super easy and he says it is delicious.

Grilled Salmon with Key Lime Butter

5 Tbsp unsalted butter

2 Tbsp key lime juice

salt and freshly ground black pepper

4 (6 oz) salmon fillets

cooked pasta or rice

Prepare grill by lightly oiling grill grate over medium/high heat. In small sauce pan, melt butter, add lime juice. Salt and pepper salmon modestly on both sides. Place fillets onto grill. Brush half of the lime butter over salmon. Grill two to three minutes per side for medium-rare. Drizzle remaining lime butter over salmon before serving. Serve with pasta or rice.

**I didn't have a lime so used lemon juice.

**I cooked it in a pan not on my grill.