Tag Archives: recipe

RASPBERRY LEMON CURD FLOWER TARTLETS

Source: http://www.stonegableblog.com/

 Raspberry Lemon Curd Flower Tartlets are the most refreshing little bite of  something sweet and delicious!
They would be perfect to serve at a tea, or Easter brunch or a Mother’s Day luncheon!
And what makes them even better… they are so easy to make!!!!
These fit into the WOW FACTOR dessert category…

Raspberry Lemon Curd Flower Tartlets

StoneGable Raspberry Lemon Curd Flower Tartlets
makes 16 tartlets
1 Box of refrigerated pie dough
1 jar raspberry jam
1 jar lemon curd
1 pint fresh raspberries
confectioner’s sugar
Preheat oven to 450 degrees.
Roll out one pie dough crust on a floured surface.
Using a flower cookie cutter, cut out 8 flowers per pie dough crust.
Using a mini muffin pan, put 1 flower into the well of the pan and shape. Leave the petals hanging over the edge. Do this for all the cut out pie dough flowers. Arrange as shown filling 2 mini muffin pans.
Bake for 8 minutes or until just done. Don’t over bake or the petals will be too dark.
Take the flower tartlet out of the pans and cool on a wire rack.
When the flower tartlets are cool  dip each petal into a bowl of confectioner’s sugar.
Add a small amount of raspberry jam to the bottom of each tartlet.
Put a dollop of lemon curd on top of the raspberry jam.
Add a fresh raspberry to the center of the flower tartlet.
Serve on a plate of dried split peas to help them sit upright.
Raspberry Lemon Curd Flower Tartlets are so delicious… and they will go fast!!!!

 

 

 

 

 

 

 

 

 

 

 

 

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Filed under Dessert, Easter, Mother's Day, Spring

An Edible Version Of Punxsutawney Phil

Source: http://www.sheknows.com – by Sandra Denneler

Who cares if there’s more winter ahead when you’ve got these adorable groundhog hot dogs on your plate?

Hot dog, that’s a tasty groundhog! | SheKnows

On Feb. 2, the groundhog always takes center stage as we anxiously wait to hear if spring is on its way. This year, celebrate Groundhog Day by making him the center of your plate, too! These funny hot dog groundhogs can be placed inside cornbread muffins, a snowy mound of mashed potatoes or baked biscuits, whichever your family prefers. Easy to create and a fun way to celebrate America’s favorite weather-forecasting rodent.

Groundhog hot dogs

For this recipe, 1 hot dog makes 2 groundhogs

Ingredients and supplies:

  • Hot dogs
  • White cheese slice
  • Black olives
  • Cream cheese
  • Clean paper hole punch
  • Black food coloring pen
  • Clean scissors
  • Cornbread muffins, mashed potatoes or biscuits

Directions:

1 Prepare groundhog burrows

These can be created using cornbread muffins, mashed potatoes or biscuits. Bake or make whichever you prefer before making the hot dog groundhogs.

2 Cut groundhog ears and bake

Preheat your oven to 400 degrees F. Cut the hot dogs in half. To form the ears, make circular cuts at the top and around the back of the top of each hot dog. Prop the ears up with toothpicks. Place the hot dogs on a baking sheet and cook them for 10 minutes.

Hot dog, that’s a tasty groundhog!

3 Make eyes, noses and teeth

While the hot dogs are cooking, make the eyes, noses and teeth. Punch out circles of cheese and olives with a clean paper hole punch. Add dots to the cheese eyes using a black edible food coloring pen. Cut small rectangles of cheese for the teeth with a pair of clean scissors.

Hot dog, that’s a tasty groundhog!

4 Attach eyes, noses and teeth to hot dogs

When the hot dogs are done, allow them to cool a few minutes. Remove the toothpicks from behind the ears. Wipe any grease off of the face area. Attach the eyes, nose and teeth with tiny dollops of cream cheese.

Hot dog, that’s a tasty groundhog!

5 Place the groundhogs in their burrows

Use hollowed-out centers of your cornbread muffins,

Hot dog, that’s a tasty groundhog!

piles of mashed potatoes

Hot dog, that’s a tasty groundhog!

or baked biscuits.

Hot dog, that’s a tasty groundhog!

6 Eat up!

Celebrate Groundhog Day with a plate full of fun.

Hot dog, that’s a tasty groundhog!

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Pop-up groundhog cookies

Source: http://www.sheknows.com/ – by Sandra Denneler

Pop goes the… groundhog?
Pop-up groundhog cookies recipe

Play with your food!

Don’t brave the cold weather to find out if Punxsutawney Phil sees his shadow this Groundhog Day — stay inside and make your own pop-up groundhog cookies instead!

These adorable groundhog cookies are edible, movable and easy to make. The best part is, you can find out for yourself if we should expect six more weeks of winter from the comfort of your kitchen. So go ahead — play with your food!

Pop-up groundhog cookie recipe

Pop-up ground hog cookie

Yields 12-15 cookies, depending on size of cookie mounds

Ingredients and supplies:

  • 2 cups granulated sugar
  • 1/4 cup cocoa powder
  • 1/2 cup butter or margarine
  • 1/2 cup milk
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla
  • 3 cups oatmeal (preferably quick-cooking oats)
  • Tootsie Rolls
  • Chocolate frosting or chocolate candy melts
  • White decorator candy balls and sprinkles
  • Black food color marker
  • Dark Chocolate Fudge Stripe cookies (or a similar cookie with a hole in the center)
  • 1-inch diameter plastic cake dowels (cut into 2-inch segments)
  • Powdered sugar (optional)

Directions:

1

Mix the no-bake cookie mounds

Before mixing the cookies, arrange your plastic cake dowels on a sheet of parchment paper or waxed paper. In a large pan on the stove, mix and melt the sugar, cocoa powder, butter and milk over high heat. Boil for one minute. Remove from heat. Add the peanut butter, vanilla and oatmeal. Mix well.

Pop-up groundhog cookies recipe

2

Form the no-bake cookie mounds

With a teaspoon, scoop and drop your cookie mixture around the plastic dowels, forming small mounds about the same size as the Fudge Stripe cookies. Allow the cookie mounds to cool and harden completely before removing the plastic dowels. (Note: Don’t attempt to cut out the center of the cookie after it has cooled, as the hardened cookies will crack.)

Pop-up groundhog cookies recipe

3

Make the groundhogs

Soften a Tootsie Roll with your hands or in a microwave for a few seconds. Mold the ears and head, and widen the body so that it has a base slightly larger than the hole of your Fudge Stripe cookies but will fit through the hole in the cookie mound. Secure the eyes and teeth with a tiny dab of chocolate frosting or chocolate candy melts. Make a nose with another dab of chocolate. Draw two black dots on the eyes with an edible food color marker.

Pop-up groundhog cookies recipe

4

Assemble the cookie

Pipe a circle of chocolate frosting or chocolate candy melts onto the Fudge Stripe cookie. Place one Tootsie Roll groundhog over the center hole. Place a cookie mound over both, securing it to the frosted bottom cookie. Allow chocolate to harden.

Pop-up groundhog cookies recipe

5

Play with your food!

Insert your pinky or index finger into the hole to make your groundhog move up and down.

Pop-up groundhog cookies recipe

Optional: If you want to make it look like your groundhogs are coming out of a snow-covered mound, just sprinkle a little powdered sugar on top.

Pop-up groundhog cookies recipe

Final product

Pop-up groundhog cookies recipe

Hot dog, that’s a tasty groundhog! | SheKnows

Bonus recipe

Make a savory Groundhog Day dinner, too!

 

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Meatloaf Muffins with Whipped Cheddar Mashed Potato Frosting

meatloaf muffinsPrep Time 30 minutes
Cook Time 1 hour, 15 minutes

Who would have thought that cupcakes with piles of gorgeous frosting would make a healthy meal? They are when made this way! Your kids will be tickled when they see these on their plate and even your pickiest eaters won’t be able to resist the cheddar whipped mashed potato topping.

Yield: about 12

What you’ll need

  • 2 pounds lean ground turkey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 medium garlic cloves, finely minced
  • 8 ounces mushrooms diced
  • 1 teaspoon soy sauce
  • 2 tablespoons white wine
  • 1/4 cup minced fresh parsley
  • For the mashed potatoes:
  • 4 large russet potatoes, peeled and cut into 2-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 4 tablespoons butter, cut into cubes
  • 1/2 cup buttermilk
  • 1 cup grated sharp cheddar cheese
  • Additional milk if needed

How to make it

  1. Preheat the oven to 350 degrees. Line a muffin tin with foil liners and spray each one with cooking spray. Set aside.
  2. Place ground turkey in a large mixing bowl. Add salt and pepper and set aside. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes or until onion is tender and translucent.  Add garlic and mushrooms and cook for 10 minutes or until mushrooms have released their juice and it’s been reabsorbed. The veggies should be very tender. Stir in the soy sauce and wine and cook for 5 minutes more. Stir in the parsley.
  3. Add the veggie mixture to the turkey and mix until fully incorporated (I find my hands work best for this).
  4. Fill the prepared muffin tins with the turkey mixture until they are about 3/4 full. Bake for about 25 minutes, or until the turkey is cooked through.
  5. While the meatloaf is baking make the mashed potatoes. Cover the peeled and cubed potatoes with cold water. Add a large pinch of salt. Bring to a boil, reduce heat, and simmer for about 15 minutes or until the potatoes are tender when pierced with a knife. Remove from heat and drain potatoes and add to the bowl of a food processor fitted with a steel-blade attachment. Add the salt, pepper, butter, and buttermilk and pulse until completely smooth. If the mixture seems too thick, add a bit of milk until the consistency is like spreadable frosting. Remove potatoes from the food processor and place into a bowl. Fold in the grated cheese.
  6. Remove meatloaf from the oven. If there is any liquid in the muffin liners, carefully drain off each individually and return to the pan. Spoon the mashed potatoes over the meatloaf or fill a pastry bag with the potatoes and decoratively pipe as you would frosting. Serve immediately or cover loosely and refrigerate. When ready to serve re-heat for 15 minutes in a 400 degree oven.

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Crab Stuffed Mushrooms with Horseradish dipping sauce

Source: http://neo-homesteading.blogspot.com

From time to time I take it upon myself to make ME foods. As I mentioned in my au poivre post, theres times I go to the grocery mart that I feel like the world is just dissolving around me, however sometimes theres something extra special in the cart just for me. For this momma treat I made crab stuffed mushrooms. Stephen does not eat crab (or most shellfish in general) so its another one of those “are you crazy!!!???”  moments for me, however I’m not going to argue with it because if he were to realize how delicious it was he’d want these for sure!

On this afternoon instead of making a classic crab cake I got to thinking about these stuffed mushrooms we used to get at Houlihan’s. I loveeeeeeee stuffed mushrooms, or mushrooms of any sort really, however the Houlihan’s stuffed mushrooms are probably the most delicious ever. Its been years since I’ve had them however I still remember them fondly. I don’t exactly remember the details besides they’re fried, golden and delicious with an amazing creamy horseradish dipping sauce. (I tried bringing up their menu but their site crashed my computer… Thank you flashy website) So I decided to take that concept and lighten it up a bit, plus I used crab! Crabs really a light and wonderful ingredient, if you don’t douse it in mayo or butter its really pretty healthy its a great lean protein. So I made a lighter crab cake like filling and stuffed these mushrooms, popped them in the oven and voila! The most delicious lunch ever. For a dipping sauce I used greek yogurt, a smidge of mayo and lots of horseradish! Although its a lighter variation of the standard fried stuffed mushroom they were so delicious, perfectly salty, slightly sweet and the mushrooms were perfectly moist. I really wish I had some right now.
Crab Stuffed Mushrooms

6 medium sized portobello mushrooms about 2″ in diameter 4-6 button mushrooms extra virgin olive oil, salt and pepper
8 ounces crab meat (I used claw) 2-3 tablespoons diced red bell pepper 2-3 tablespoons chopped chives 1 egg 1 teaspoon mustard 2-3 tablespoons mayo 1 1/2- 2 teaspoons old bay seasoning 1/4 cup panko bread crumbs 1/2 teaspoon salt *fresh cracked black pepper, hot sauce
Preheat oven to 375 degrees.

In a bowl combine crab meat, pepper, chives, egg, mustard, mayo, old bay (I use a good deal of old bay). Stir to mix and add panko, do not add too much you just want enough for the mixture to bind together.
remove stems from the mushrooms, using a spoon hollow out the centers and then toss mushrooms with salt, pepper, and olive oil. Using about 1-2 tablespoons of filling stuff crab filling into the mushrooms. Place on a sheet pan lined with aluminum foil and bake for 20-25 minutes or until the filling is golden. You don’t want to over cook the mushrooms or they will be too moist and the filling will become soggy.
Horseradish Dipping Sauce
1/2 cup Greek yogurt or sour cream
2-3 tablespoons mayo
1 tablespoon horseradish (or to taste, but I use A LOT)
1/2 teaspoon fresh cracked pepper
1/2 teaspoon salt
1/2-1 teaspoon hot sauce
Stir to combine. For a fuller fat version you can use more mayo or substitute the mayo in this recipe for horseradish cream.

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Filed under Appetizers, Appetizers, Crab, Mushrooms, Seafood, Vegetables

Strawberry Shortcake Shortcake!

Source:Kitchen Fun with my 3 Sons –  kitchenfunwithmy3sons.blogspot.com 

I decided to make some girly goodies yesterday with my youngest toddler while my older boys were out for the day.  My favorite toys growing up were Strawberry Shortcake and Barbies.  I remember getting my Strawberry Shortcake dolls back in the late 70’s when I was 4 or 5.  I collected all of them with all the accessories.  I still have them thinking I could pass them down..guess I will have to wait for granddaughters for that!:)
I thought it would be cute to make strawberry shortcake actually look like Strawberry Shortcake! It’s pretty easy to make and would be super cute for a Strawberry Shortcake party or just a fun treat to make for your little girls that love Strawberry Shortcake.  I am so glad they have kept them around.  Of course I think the originals are better, but we always think what we grew up with is better..right?!
Strawberry Shortcake Shortcake
Pre Packaged Mini Shortcakes
Strawberries
Whipped Cream Spray
Mini Chocolate Chips
1 Mini Marshmallow
Take the pre packaged mini shortcakes and flip them over to the back side. If the back side is a darker color then just slice it off with a knife.  Place it in a small bowl.  Cut out a nose with the cut off scraps using kitchen scissors. Cut a mini marshmallow in half for the eyes. Place on 2 mini chocolate chips for the pupils.  We also used mini chocolate chips to make freckles and eye lashes.
For the hair you want to cut a large strawberry in half.  Slice the half and place the slices grouped together on the top of the shortcake. Then fan out the strawberry slices.  Do the same for the other side. Take a couple of the slices and cut in half for the middle hair.    We cut another strawberry in half with a knife and then cut out little circles using a kitchen knife.  Cut a small strawberry in half to place on the top of the hat.
Spray on whipped cream spray for the hat.  Then decorate with the strawberry cut out circles and strawberry half for the top. You can also make this ahead of time and store in the refrigerator leaving off the whipped cream.  Spray that on before you serve.  You could make them all in advance a day ahead and put them in the freezer and then thaw them out a hour or so before you serve them.

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Filed under Dessert, Girls Party Ideas

Shrimp Salad – 4th of July Favorite

Source: www.tasteofhome.com

 Shrimp Salad
I remember my mother making this when I was a child. It wouldn’t be the Fourth of July without Grandma’s Shrimp Salad, even today. —Delores Hill, Helena, Montana
9 Servings
Prep: 15 min. + chilling

Ingredients

  • 2-1/3 cups uncooked small pasta shells
  • 1/3 pound cooked salad shrimp
  • 3 celery ribs, chopped
  • 1 small onion, chopped
  • 4 radishes, halved and sliced
  • 4 hard-cooked eggs, chopped
  • 1 cup mayonnaise
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper

Directions

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the shrimp, celery, onion, radishes and eggs.
  • In a small bowl, combine mayonnaise, mustard, salt and pepper.
  • Drain pasta and rinse in cold water; add to shrimp mixture.
  • Add dressing mixture; toss to coat.
  • Cover and refrigerate for at least 2 hours.

Yield: 9 servings.

Nutrition Facts: 3/4 cup equals 316 calories, 23 g fat (4 g saturated fat), 134 mg cholesterol, 622 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.
© Taste of Home 2012

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Filed under 4th of July, Shrimp Salad