{loveFOODlaughter}

Fruit Fluff

2010-01-27T14:34:00.001-08:00

8 oz. cream cheese (I did fat free to make healthier)
1 tub of cool whip ( I also did fat free)
1 cup of your favorite frozen berry

Blend all ingredients together.

Serve as a fruit dip with any fruit or use as a base for a fruit salad.

Toffee Apple Dip

2010-01-27T07:30:00.000-08:00

8 oz cream cheese softened
1 c. brown sugar
1/2 c. sugar
1 c. toffee pieces

mix together and serve with Granny Smith apple slices

Orange Creamsicle Cupcakes

2010-01-25T20:28:00.000-08:00

1 box yellow cake mix
2 eggs
1 C milk
2-3 drops yellow food coloring
1-2 drops red food coloring
1/3 C orange juice concentrate
1 recipe whipped cream frosting (below, minus lemon extract)

Mix together cake mix, eggs, and milk. Drop enough food coloring to make a good orange colored batter. Pour batter into paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched. Remove from oven and place on a wire rack until cooled.
Once the cupcakes are cool, cut out the top, set aside, and make a place for the filling, leaving the walls and bottom of the cupcake strong enough to support the filling.
In a separate bowl, fold 1/3 C orange juice concentrate into whipped cream. Spoon the filling into the hole and top with set aside portion of cupcake to seal the filling. Top with desired frosting or a dollop of any leftover filling mixture. ( I used cream cheese frosting, and the book recommends that, vanilla buttercream, or whipped cream.)

Lemon Cream Cupcakes

2010-01-25T20:19:00.000-08:00

1 box lemon cake mix (I misread this and made it with yellow cake, so if you liked it this way, go for it)
2 eggs
1 C sour cream
1 package (8 oz.) cream cheese, softened
2 Tbs. lemon zest
1/2 C crushed lemon drop candy (I just topped them with a few lemon heads)

Mix together cake mix, eggs, sour cream, and cream cheese until smooth and creamy. Add grated lemon zest and combine. Fill paper liners 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched. Remove and cool cupcakes on a wire rack.

Whipped Cream Frosting:
2 C heavy whipping cream
1/4 - 1/2 C powdered sugar (depending on preference)
1 tsp. lemon extract

Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form.
Turn off mixer and add sugar. Start slowly and beat until stiff peaks form. The stiffer the cream, the easier it is to frost the cupcakes. Add lemon extract to whipped cream, and combine well. Keep refrigerated.

Pretzel Snowman

2009-12-13T10:02:00.000-08:00

This is pretty self explanatory but here is the recipe

1 bag of white chocolate chips

1 bag of mini chocolate chips

fruit roll up

bag of gummy savors

Dots

Orange frosting

Bag of pretzel sticks

melt white chocolate in microwave for one minute, take out and stir with wooden spoon, place back in microwave for 30sec

dip pretzels in white chocolate and spread with plastic spoon or knife down the pretzel

place on wax paper and add mini chocolate chips as the eyes, nose and buttons and orange frosting as the nose or you can chop up an orange dot and use that.

place in fridge for 2 min to cool

then tie on fruit roll up as scarf and add gummy(stretch over top of pretzel) and dot as the hat. I used a little bit of frosting to get the gummy to stick on top.

Pound Cake

2009-12-11T08:23:00.000-08:00

Ingredients
3 sticks butter (room temp)
1 8 oz. block cream cheese (room temp)
3 cups sugar
6 eggs
3 cups sifted flour
1 tsp. vanilla extract
1 tsp. almond extract

Preheat oven to 300*

In a large mixing bowl cream together the butter, cream cheese, eggs, and sugar.
Then add the vanilla and almond extract, mix together.
Add flour one cup at a time.
Pour into greased loaf pans or bundt pan and bake for an hour and 20 min.
Some ovens will vary, put toothpick in to check.
When cooled slice and top with whipped cream and fruit. Or chocolate sauce. Or anything yummy!

Tip: When dealing with sifted flour, if a recipe says for instance; 2 cups sifted flour, you would sift flour and then measure it. It the recipe says 2 cups flour; sifted you would measure out 2 cups, and then sift it. Just a little FYI!!

Cucumber Open Faced Sandwiches

2009-12-10T16:54:00.000-08:00

1 loaf bread with crusts cut off, and then cut into fourths
2 cucumbers, sliced
8 oz. cream cheese

Topping:
1 C Mayo
1 C Sour Cream
1 packet of ranch salad dressing mix
1/2 C raddishes, finely diced
1 medium carrot, finely diced
1 1/2 tsp. dry dill weed
pinch of salt

Spread some cream cheese onto each piece of bread, and top with a slice of cucumber and some topping. Enjoy!

My Pumpkin Pie/Cake thingy

2009-11-24T20:53:00.000-08:00

Ingredients

Crust:

1pkg. Yellow Cake Mix

1/2 Cup Butter or Margarine, Melted

1 Egg

Filling:

15 oz. can pumpkin

2 1/2 t. pumpkin pie spice

1/2 cup firmly packed brown sugar

2 eggs

2/3 cup milk

Topping:

1 Cup reserved cake mix

1/4 cup sugar

1 t. cinnamon

1/4 cup margarine

Method

Grease bottom only of 13/9'' pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter and egg. Press into pan. Prepare filling by combining all ingredients until smooth. Pour over crust. For topping, combine all ingredients. Sprinkle over filling. Bake at 350 for 45-50 minutes until knife inserted near center comes out clean. If desired, serve with whipped topping.

Number of servings: 12

Side note: It took A LOT longer to bake in order for a knife to come out clean, and even then it didn't come out completely clean, so just use your best judgement. Do 45-50 minutes and then just keep checking it every 10 minutes or so after that but don't bake this and plan on having it done in that exact amount of time. Apparently that's normal for pumpkin pie.

Thanksgiving Turkey

2009-11-14T14:17:00.000-08:00

You will need:
1 14-16 lb turkey

For the Brine:
1 c salt
1/2 c light brown sugar
1 gallon vegetable stock
1 T black peppercorns
1 1/2 tsp allspice berries
1 1/2 tsp chopped candied ginger
1 gallon heavily iced water

For the Aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 c water
4 sprigs rosemary
6 leaves sage
canola oil

Two or Three days before:
Put turkey in fridge to thaw.

The day before:
Combine veg. stock, salt, brown sugar, peppercorns, allspice berries, and ginger over med-high heat. Stir occasionally to dissolve solids, and bring to a boil. Remove brine from heat, and let cool to room temperature. Then refrigerate.

The night before:
Combine brine, water, and ice in a 5 gallon bucket. Place thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down to make sure its fully immersed. Cover and refrigerate or put in cool area for 8 - 16 hours, turning once half way through.

The day of:
Preheat oven to 500 degrees. Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside a half sheet pan and pat dry with paper towel.
Combine apple, onion, cinnamon stick, and 1 c water, and microwave for 5 minutes. Add to turkey's cavity along with rosemary and sage. Tuck wings underneath bird and coat liberally with canola oil.
Roast turkey on lowest level of oven at 500 degrees for 30 minutes. Insert thermometer into thickest part of breast, and reduce oven temp to 350. Set thermometer alarm to 161 degrees F. A 14-16 lb bird should require 2 - 2 1/2 hours of roasting. Remove from oven and let rest, loosely covered with foil for 15 minutes before carving.

Pumpkin Chiffon Tart (or pie)

2009-11-08T16:08:00.000-08:00

Combine in a large pot:

2 envelopes unflavored gelatin

1 cup sugar

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon giinger

1/2 teaspoon nutmeg

Stir in:

1 1/2 cups 2% milk (I used 1% and it was fine...)

4 large egg yolks...save the whites at room temperature

2 cups canned pumpkin (I just realized I accidently did 2 CANS...oops!)

Cook and stir over medium heat until boiling and gelatin dissolves.

Remove from heat. Let col a bit and then chill until paritially set...cool to the touch.

Beat egg whites until soft peaks form.

Add 1 cup sugar.

Beat until shiny and stiff peaks form. Fold gently into pumpkin mixture, making sure there are no white streaks.

Beat 1 cup whipping cream with a little bit of sugar. Fold into mixture, again, making sure there are no white streaks.

Pour into prepared (cooked) tart (or pie) shells.

I used premade pie crust...a biscuit cutter to make the little circles...and a mini muffin tin to make the mini crusts for the tarts.

Keep chilled until ready to serve, top with whipping cream.

Pecan Pie Sweet Potatoes

2009-11-06T20:06:00.000-08:00

4 C. Cooked and mashed yams or sweet potatoes (I sliced the SP and boiled until cooked. The skin then peeled off easily)
1 C. Sugar
1/2 C. Butter melted
2 eggs
1 tsp. Vanilla

Topping:
1 C. Brown Sugar
1/3 C. Flour
1/3 C. Butter, melted
1 C. Chopped Pecans

Put Sweet Potato mixture in baking dish (I used 8x8.) Place mixed topping on Sweet Potatoes. Bake 30-45 min. @ 350.

Grilled Chicken Paillard and Arugula-Tomato Salad

2009-10-07T16:50:00.000-07:00

...made at september recipe group at alisa's house

Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad
courtesy the fabulous, bobby flay

What You Need

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula (I bought the organic spring mix from coscto)
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

Make It

Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.

Preheat grill to high. Remove chicken fro

m marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.

Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.