Homemade Butterfingers

I'm still telling myself that I am not addicted to pinterest.com. However I find myself browsing the food photos daily. This is one I found while browsing. It comes from chef-in-training.com. Who knew three little ingredients would make something so tasty. They are good. Corey said he likes them. That the texture of the insides isn't quite like a Butterfinger, but still really good.

Homemade Butterfingers

1 Lb candy corn

16 oz jar peanut butter

16 oz chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15 second intervals until melted, stirring after each interval. Stir in peanut butter. Spread in an 8x8 pan lined with parchment paper. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

**I halved the recipe so 8 ounces of everything.

**I used milk chocolate instead of chocolate candy coating.

**I put mine in the fridge to harden, DON'T. Just let them set on the counter. Mine were too hard so not cutting very easily. So mine are Butterfinger chunks.

**Using milk chocolate doesn't set up as well as candy coating, so next time I will use the candy coating type of chocolate.

Homemade Ice Cream Sandwiches

I refuse to admit that I am becoming addicted to Pinterest.com. But I find myself every night browsing through photos of food. There has been lots of photos to catch my eyes. I love to cook and really love to bake. I find myself looking more at dessert type photos.

So I saw a photo of an ice cream sandwich. You could tell it wasn't a cookie cutter, out of a box sandwich. I clicked the link to where the photo was from, cometogetherkids.com. After reading through how she made them, I knew I had to give it a try. It was so easy. Of course the ideas for other versions instantly started coming to mind.

I did a Devil's Food cake with vanilla ice cream this time. But I think a strawberry waffle with chocolate ice cream would be good. Or strawberry waffle with vanilla ice cream with some strawberry slices. Even a Neapolitan style, chocolate waffle on one side, strawberry waffle on the other, vanilla ice cream in the middle. I'm not sure how sherbert would be in one, but was thinking a lemon waffle with lime sherbert. Guess I'll have to try that one sometime.

I am writing this how I did them. If you want the recipe as originally worded, please go to http://www.cometogetherkids.com/2011/07/cake-ice-cream-sandwiches.html

Homemade Ice Cream Sandwiches

Make your cake mix according to the directions on the box. Heat waffle iron. Cook cake batter on the iron. Let ice cream sit out to soften. My iron makes a nice sized waffle so I cut them in half. Once waffles are cool, spread ice cream over one waffle and top with another waffle.Gently push top waffle into ice cream.

Put in freezer to set.

**I have a FoodSaver, so I am going to vacuum seal them two to a package. If you don't have a vacuum system, I would suggest wrapping them tightly with a plastic wrap.

**Even cutting in half mine seemed a bit big, so I cut them in half again.

**This week I made strawberry sandwiches. I used strawberry cake mix with strawberry ice cream.

Seasoning/spice Blends

My sister posted a link on her Facebook page about making your own taco seasoning. I have been doing this for about a year now. I know my husband and I can tell the difference. I got a really good deal on a triple coupon week for some seasoning packets. I used one and gave the rest to my mom. Went right back to making my own.

I have made a few recipes that call for a certain seasoning/spice blend. None of the stores near me had any that I needed. So I did what I usually do, searched online. I have had to purchase a few of the less common spices, but for the most part, I just have to open the cabinet.

I save the empty spice containers just in case I may need one for a homemade blend. I use labels to put what type of blend it is and the recipe. I have made a few blends that don't get much use. But my taco seasoning gets enough use that I triple the recipe. Don't be afraid to try a new blend. You never know you may like it better then the packets at the store.

Taco Seasoning

1 Tbsp. chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. crushed red peppers

1/4 tsp. dried oregano

1/2 tsp. paprika

1 1/2 tsp. ground cumin

1 tsp. sea salt

1 tsp. black pepper

Mix everything together. Store in an air tight container.

Paula Deen House Seasoning

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix well. Store in shaker near stove for convenience.

Greek Seasoning

2 tsp salt

2 tsp dried oregano

1 1/2 tsp onion powder

1 1/2 garlic powder

1 tsp cornstarch

1 tsp pepper

1 tsp beef flavored bouillon granules

1 tsp dried parsley

1/2 tsp cinnamon

1/2 tsp nutmeg

Mix all together. Store in airtight container. Can also freeze up to six months.

5-Spice Powder

1 tsp ground Szechwan pepper (or black pepper)

1 tsp star anise, ground

1 1/4 tsp ground fennel seeds

1/2 tsp ground cloves

1/2 tsp ground cinnamon

1/2 tsp salt (optional)

1/4 tsp ground white pepper (optional)

Blend all. Store in air tight container.

Caribbean seasoning

1/3 cup minced onion

1 Tbsp dry mustard

2 tsp ground all spice

2 tsp ground cinnamon

2 tsp crushed red pepper

1 tsp garlic powder

1/2 tsp salt

Combine all store in air tight container.

**These are some of the blends I have used since I have started trying new recipes.

Tropical BBQ Chicken

This recipe comes from tasteofhome.com. It was really good. And the smell after just a couple hours was wonderful. By dinner time, combined with the smell I totally forgot to snap a photo. This is a crock pot recipe. I love being able to throw stuff in the crock and have a good meal. This recipe also makes a BBQ sauce with the juices after cooking. The sauce turned out great. There was enough that I still have some in the fridge. Next time I will remember to snap a photo to add.

Tropical BBQ Chicken

6 chicken leg quarters, skin removed
3/4 cup ketchup
1/2 cup orange juice
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1/4 cup olive oil
4 tsp minced fresh parsley
2 tsp Worcestershire sauce
1 tsp garlic salt
1/2 tsp pepper
2 Tbsp + 2 tsp cornstarch
1/4 cup water

With sharp knife cut leg quarters at the joints. Place chicken in 4 quart slow cooker. In a small bowl combine ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper, pour over chicken. Cover and cook on low 5 to 6 hours or until meat thermometer reads 180 degrees. Remove chicken to serving platter, keep warm. Skim fat from cooking juices, transfer 2 cups to a small sauce pan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil, cook and stir 2 minutes or until thickened. Serve with chicken.

**I used boneless, skinless breasts.
**After reading an article about canola oil having the same health benefits as olive oil but for way less the cost, I have switched to canola oil.
**I juiced a fresh orange, I didn't get quit enough juice out of it so added water to make up the liquid difference.
**I served it with corn, but I think it would be nice with just a salad on the side.

Wasabi Beef Fajitas

I have never used wasabi, so wasn't sure what to expect. After looking it up and seeing it is called Japanese horseradish, I thought I'd try it. Most of the ingredients I had on hand. Since starting to try new things, I have amassed several items that before I would have considered unusual.

I wasn't sure how Corey would feel about them. I knew he would like the meat/vegetable part, I was worried about having coleslaw on his fajitas. But he took one bite and I heard him say yum. He said he didn't know what it was but it was good. It was good. This is a keeper.

Wasabi Beef Fajitas

1 large sweet red pepper, juilienne
12 green onions with tops, cut in half lengthwise
2 Tbsp sesame oil
1 Lb beef stir fry strips
2 tsp cornstarch
3 Tbsp reduced sodium soy sauce
2 tsp prepared wasabi
2 tsp minced, fresh gingeroot
1 tsp minces garlic
8 (8inch) flour tortillas, warmed
1 cup coleslaw mix

In a large skillet, stir fry red pepper and onions in 1 Tbsp oil for 3 minutes or until tender, remove and set aside. In same skillet, stir fry beef in remaining oil for 5 minutes or until no longer pink. In a small bowl, combine cornstarch, soy sauce, wasabi, ginger and garlic until well blended, pour over beef. Bring to a boil, cook and stir 2 minutes or until thickened. Return red pepper mixture to pan, heat through. Spoon 1/2 cup mixture down center of each tortilla, top with 2 Tbsp coleslaw mix. Fold one side of tortilla over filling and roll up.

**Next time I will buy a fresh cabbage and shred it myself.

Pan Fried Salmon with Beurre Rouge

As I mentioned in a previous post I earn points on Swagbucks. I earn most my points by watching videos. The videos are short clips, usually only a couple minutes long. I watch the ones in the food category. The title of the video caught my eye, Pan Fried Salmon with Beurre Rouge. It sounds like a fancy French meal.

I went to the website that the clip came from to look up the recipe. It seemed pretty easy with few ingredients, so I was willing to give it a try. Corey really likes fish but just frying it with a shot of lemon juice has to be getting boring for him. This recipe was not just another piece of boring fish. I didn't use salmon, I just used some Tilapia and cheap red wine. Corey loved it, he said I needed to say it tastes exquisite. He wants it again but with salmon and a better wine. This would be a nice recipe for a quiet dinner for two.

Pan Fried Salmon with Beurre Rouge

1 Tbsp shallots
4 Tbsp red wine
8 Tbsp cold unsalted butter
salt (to taste)
white or black pepper (to taste)
lemon juice (optional)

Mince the shallots. Measure out the wine and cut the butter into tablespoon sized pieces, set aside. Place a small sauce pan over medium heat. Add the shallots and wine. Bring to a simmer and reduce the liquid by about two thirds until it reaches a syrupy consistency. Turn heat to the lowest setting and whisk in butter one piece at a time to slowly form the emulsion. Once all the butter has been incorporated season with salt and pepper. You may want to add a few drops of lemon juice to brighten the flavor, if needed. Monitor the sauce while you cook the fish. Keep the sauce warm to the touch and whisk often to keep from splitting. You may need to turn the heat off and on to keep at the correct temperature.

**This recipe comes from rouxbe.com.
**Beurre Rouge means red butter.
**For a Beurre Blanc use white wine instead of red.

The Best Chocolate Chip Cookies

A couple nights ago Corey asks for some sweets. I haven't been keeping my baking cabinet stocked like I used to, so wasn't sure if I had ingredients to make anything. Then I remembered I still have about half a bag of chocolate chips from another recipe I tried last week. So I searched for a chocolate chip cookie recipe.

One of the links on the search page was for allreicpes.com. The title was The Best Chocolate Chip Cookies. How could I not try them if they are "the best". I printed out the recipe, and off to the kitchen I went. I wasn't sure if they would really be the best, I mean they were just the basic ingredients you find in pretty much all chocolate chip cookies.

But after reading over the instructions one thing caught my eye. It calls for dissolving the baking soda in hot water. I have never made cookies that say to do this. Could this be the secret to why they are the best?

I cut the recipe in half and made it in my usual big cookie style. Corey waited patiently while they baked. While still warm he ate a piece. I told him they were called "the best". He agreed, he said he thought they were the best he has ever had. So of course I had to taste. I must say that they were great. I didn't have any nuts to add, but will add some next time. And there will for sure be a next time.

The Best Chocolate Chip Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
2 cups semi sweet chocolate chips
1 cup chopped walnuts

Preheat oven to 350 degrees. Cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes until edges are nicely browned.