Three Muskateers Bars

Posted on December 8, 2011 | Comments Off on Three Muskateers Bars

I got this recipe from Ranjiv.  His wife made these and they looked fabulous.  She got it from http://www.foodbuzz.com/blogs/3631392-three-musketeers-bars

 

I would probably substitute the corn syrup with honey, the powdered sugar and granulated sugar with Splenda, but that’s just me.  I’m not sure how it would turn out so follow it how you would like but keep the measurements exact.

 

Homemade Three Musketeers Bars
Ingredients:
  • 2 egg whites
  • ¼ cup light corn syrup
  • 1 tbsp vanilla
  • ¾ cup milk powder (my box is labeled Instant nonfat dry milk)
  • ½ cup cocoa powder
  • ¼ cup powdered sugar
  • 1 oz unsweetened chocolate
  • 3 oz bittersweet chocolate
  • 2 cups granulated sugar
  • ¾ cup water
  • 1 ½ cups light corn syrup
  • 1 package chocolate candy melts

Preparation:

Oil a 9×13-inch pan and set aside. Mix together egg whites, corn syrup and vanilla in the bowl of your stand mixer (or just a regular bowl if you’re using a hand mixer). Sift together the milk powder, cocoa powder and powdered sugar. Melt the unsweetened and bittersweet chocolate in the microwave. Mix the sugar, corn syrup and water in a medium pot. Now all of the ingredients are ready to go!

 

Bring the sugar mixture to a boil over medium-high heat. Place the cover on the pot and allow to boil for 3 minutes. Remove the lid and clip on your thermometer (I’ve upgraded to a digital thermometer, it has an alarm to let me know when I reach certain temperatures). Heat until you reach 233° F.

 

Once the temperature hits 233° F, begin whipping your egg white mixture on high. Continue cooking the sugar. Once it reaches 257° F, remove from the stovetop and slowly stream the hot syrup into whipping egg whites. You want to hit the sweet spot in between the bowl and the whisk. Continue whipping for 8 minutes. The mixture should be cooler to the touch, very shiny and glossy.

Switch to the paddle attachment and add the powdered ingredients on low speed. Mix just to combine. Add melted chocolate and mix until you see no more streaks of chocolate. Pour/scrape out of the mixing bowl and into your prepared 9×13 pan. Oil your hands and press into a flat slab. Allow to cool for at least 4 hours or up to overnight.

This stuff will be pretty tough to deal with

 

Turn out the slab of chocolate nougat onto the countertop. Using a big knife, cut the slab into strips. Then use the same knife, or a bench scraper, to cut the strips into squares.

Melt chocolate candy melts in a bowl set over simmering water. Remove from the heat and dip the nougat squares in chocolate, following the pictures below to achieve the waved tops.

 

Allow the candies to set in the fridge. You can store them in the fridge or enjoy them right from the freezer. Delicious!

 

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Posted in Desserts, Recipes

Magazine Recipe: Slow Cooker Creamy Mushroom Chicken Stew

Posted on December 7, 2011 | Comments Off on Magazine Recipe: Slow Cooker Creamy Mushroom Chicken Stew

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Posted in Main Course, Slow Cooker, Soups and Stews

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Magazine Recipe: Slow Cooker Cassoulet

Posted on December 7, 2011 | Comments Off on Magazine Recipe: Slow Cooker Cassoulet

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Posted in Main Course, Slow Cooker, Soups and Stews

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Magazine Recipe: Creamy Turkey Chowder

Posted on December 5, 2011 | Comments Off on Magazine Recipe: Creamy Turkey Chowder

I’ve decided just to take pictures of magazine recipes I like and post them here.  It will save me from having to type everything out.  It might not be the best quality but at least it’s readable. 🙂

 


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Posted in Main Course, Slow Cooker, Soups and Stews

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Beergaritas

Posted on July 14, 2011 | Comments Off on Beergaritas

I haven’t tried this but I hear it’s good.  Water had been one of the ingredients but Ranjiv said water shouldn’t be in it.  I will try them sometime!

Ingredients:

  • 1 (12 oz) can frozen limeade concentrate
  • 12 oz tequila
  • 12 oz beer
  • ice
  • 1 lime, cut into wedges

Preparation:

Mix together in a pitcher until limeade has melted. Enjoy!  Calories per serving:  who cares??? 😉

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Posted in Drinks, Recipes

Nanny’s Chicken

Posted on March 31, 2011 | Comments Off on Nanny’s Chicken

The best meat for this is boneless thighs or breast.  You can have the skin on or off, whatever your preference is.  I won’t really put a measurement since it really depends on how many you’re making and how much garlic/onion/salt you like to taste. Use a lot more cracker crumbs than the other dry ingredients.  Judge for yourself.

Ingredients:

  • a bit of savory
  • a bit of onion salt (I’ll use dried onion or onion powder)
  • ground cracker crumbs (put them through a food processor or magic bullet if you have one)
  • salt to taste if you haven’t used onion salt
  • a bit of pepper
  • 1 eggs or more as needed

Preparation:

Mix the egg(s) up in a bowl.  In another bowl, mix the dry ingredients together well.  Heat up a frying pan with oil in it.  Take a piece of chicken, coat it well in the egg mix then lay into the bowl with the dry ingredients and coat well.  Place in the pan and continue until you have a panful done (or less if you don’t have many).  Brown them and remove from the pan. If you don’t want to put them in the oven to finish cooking (below), cook well in the pan and serve hot.

Optional:  This will make them moist and melt in your mouth.  Place in an oven-safe dish and pour a small amount of water in it and heat to 350 degrees F. for 20-30 min. whenever it’s cooked all the way through.  Cover for 10 min. and then remove from oven.  Serve hot.  Another recipe that’s soooooo good!

 

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Posted in Main Course

Nanny’s Pork Chops

Posted on March 31, 2011 | Comments Off on Nanny’s Pork Chops

They’re delicious. I won’t really put a measurement since it really depends on how many you’re making and how much garlic/onion/salt you like to taste.  You’ll want to use a lot more cracker crumbs than the other dry ingredients :-).  Judge for yourself.

Ingredients:

  • a bit of garlic powder
  • a bit of onion salt (I’ll use dried onion or onion powder)
  • ground cracker crumbs (put them through a food processor or magic bullet if you have one)
  • a bit of pepper
  • salt to taste if you haven’t used onion salt
  • 1 eggs or more as needed

Preparation:

Mix the egg(s) up in a bowl.  In another bowl, mix the dry ingredients together well.  Heat up a frying pan with oil in it.  Take a pork chop, coat both sides in the egg mix then lay into the bowl with the dry ingredients and coat well.  Place in the pan and continue until you have a panful done (or less if you don’t have many).  Brown them and remove from the pan. If you don’t want to put them in the oven to finish cooking (below), cook well in the pan and serve hot.

Optional:  This will make them moist and melt in your mouth.  Place in an oven-safe dish and pour a small amount of water in it and heat to 350 degrees F. for 20 min.  Cover for 10 min. and then remove from oven.  Serve hot.  So good!

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Posted in Main Course

Carolyn’s Eggnog Cheesecake

Posted on December 30, 2010 | Comments Off on Carolyn’s Eggnog Cheesecake

OK, Carolyn said she didn’t make this up or anything but she provided it after making it and it looks awesome.

Ingredients:

  • 1 cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 3 tablespoons melted butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 3/4 cup eggnog
  • 2 eggs
  • 2 tablespoons rum
  • 1 pinch ground nutmeg

Preparation:

Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.

Preheat oven to 425 degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

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Posted in Desserts

Clean Eating’s Breakfast Phyllo Bites

Posted on December 28, 2010 | Comments Off on Clean Eating’s Breakfast Phyllo Bites

Another recipe from Clean Eating and it looks delicious.  I haven’t tried it yet, but will at some point.

Ingredients:

Filling:

  • 4 egg whites (I’ll be using 3 whole eggs)
  • 1 whole egg
  • 1 tsp dried oregano
  • 1 tsp extra virgin olive oil
  • 12 c spinach, roughly chopped
  • 1 clove garlic, minced
  • 1 med tomato, finely diced
  • 1/4 c crumbled low-fat feta cheese
  • 8 sheets whole wheat phyllo dough
  • olive oil cooking spray

Preparation:

Preheat oven to 400 degrees F.  Heat medium nonstick saute pan over medium-high heat.  In a bowl, whisk egg whites, egg, and oregano.  Pour egg mixture into pan, stirring genly until set, about 2 min.  Place scrabled eggs on a plate to cool.

Wipe saute pan clean, add oil and heat over medium heat.  Gradually add spinach and garlic until spinach is wilted (you should be left with about 1 cup cooked spinach).  Place spinach mixture in a bowl and set aside to cool, about 5 min.

In a medium bowl, gently toss together scrambled eggs, spinach mixture, tomato, and feta; set aside.

Working quickly, roll out 1 sheet of phyllo onto a clean work surface.  Mist with cooking spray.  Place a second sheet on top and mist again with cooking spray.  Cut phyllo lengthwise into 4 strips (each about 3 1/4″ wide).  Place 1/4 cup filling onto 1 end of 1 strip.  Fold corner over filling to opposite side of strip, making a triangle.  Fold triangle up to meet straight side, then across again.  Continue folding over triangle until you reach end of phyllo strip.  Mist with cooking spray.  Repeat this procedure with remaining 3 strips and 6 phyllo sheets, assembling a total of 16 phyllo bites (214 calories per 4 bites).

Transfer phyllo bites to baking sheet and bake in preheated oven for 10 – 11 min., until golden brown around edges.

Freeze instructions:  Place phyllo bites  on a sheet pan in a single layer and place in freezer 20 minutes, until solid.  Then gently transfer them to a freezer bag and seal tightly, removing as much air as possible.  Can be frozen for up to 6 months.

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Posted in Appetizers, Main Course

Clean Eating’s Cinnamon Honey Cream Cheese Sauce

Posted on December 28, 2010 | Comments Off on Clean Eating’s Cinnamon Honey Cream Cheese Sauce

Another recipe from Clean Eating and it looks delicious.  I haven’t tried it yet, but will at some point.

Ingredients:

Filling:

  • 1/2 c low-fat plain cream cheese (4 oz) at room temperature
  • 2 tbsp raw honey
  • 2 tbsp skim milk
  • 1/4 tsp ground cinnamon

Preparation:

In a small bowl, beat together all ingredients until evenly blended and smooth.  Cover and refrigerate for at least 1 hour to allow flavours to meld.

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Posted in Desserts