Pineapple Upside Down Biscuits + A Cooking Weekend in June! UPDATE: I’m an airheaded dork! Contest time has NOT ended. Feel free to continue entering until midnight tonight. I need coffee. Lots to cover today. Typical Monday! But I’ll try to make it worth your while. Some time ago, I had a visitor at the ranch. In all seriousness, Pam is a serious inspiration to me in so many ways. In a minute, I’ll show you Pam’s latest cookbook and a recipe of Pam’s that I made last night. But first…the fun part! Today, to celebrate cooking… To celebrate summer… And to celebrate Pam Anderson… I’m giving away a cooking weekend at the Lodge in June. When Pam suggested the Stop Entertaining theme for the weekend of cooking lessons on the ranch, I thought it was perfect. Pam’s approach to entertaining is similar. Three winners will be selected. Each prize package will include: Also, if you’re so inclined, leave a quick description of your approach to entertaining. Do you stress out for weeks before having people over? Do you wig out over the food, pulling out all the stops?
Impossible Pie recipe Recipe #592 Submitted by: janetw Serves: 6 Preparation time: 15 minutes or less 35 reviews Serves: 6Preparation time: 15 minutes or lessAll the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling. Ingredients 4 eggs ½ cup melted butter ½ cup plain flour 1 cup sugar 1 cup coconut 2 cups milk 2 teaspoons vanilla essence Method Blend all ingredients and pour mixture into a greased pie tin. Recipe notes For passionfruit flavour, use only 1 cup of milk and instead of vanilla essence add the juice from 4 passionfruit. Reviews I use the basic egg/milk/flour recipe to make a savoury pie Reviewed by:tweedcooker, Feb 21 2013 10:05AM (more reviews by tweedcooker) “Leave out the sweet stuff, just use any cooked leftovers in your fridge, baked vegetables are great - and pour the mixture on top.” Was fantastic Reviewed by:maryh83, Feb 20 2013 6:35PM (more reviews by maryh83) “Only took half an hour in our oven and it was delish. Great recipe
50 delicious Filipino dishes Filipino food may not be as famous as that of its Thai and Vietnamese neighbors. But with more than 7,000 islands and a colorful history, this archipelago has some delicious dishes of its own. Blessed with an abundance of seafood, tropical fruits and creative cooks, there’s more to Filipino food than the mind-boggling balut (duck embryo). You just have to know where to find them and how to eat them. Vote for your favorite Filipino food! Don't miss: World's 50 most delicious foods Adobo -- common, but not ordinary Filipino food. 1. No list of Filipino food would be complete without adobo. A ubiquitous dish in every household in the Philippines, it's Mexican in origin, but Filipinos found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices, was a practical way to preserve meat without refrigeration. This cooking style can be applied to different meats or even seafood. Lechon -- this little pig went to our stomachs. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Easy Homemade Ice Cream without a Machine July is National Ice Cream month, and I’m so excited to show you how making your own homemade ice cream is easier than you may think! No ice cream maker? No problem. Out of rock salt? Don’t need it! And let me just get one thing straight. Homemade Ice Cream without the machine couldn’t be easier! Basically, you start with 2 cups of heavy cream and 1 can of Eagle Brand Sweetened Condensed Milk. Whip the heavy cream to stiff peaks… Add your flavors, toppings, and mix-ins to the sweetened condensed milk… Then fold in the whipped cream. That’s it! So what can you add to the cream & milk?? How about butter, cinnamon, and vanilla for… Cinnamon Bun Ice Cream! Cinnamon Bun Ice Cream Recipe Cinnamon Bun Ice Cream 2 cups heavy cream 1 (14 oz.) Whip heavy cream to stiff peaks in large bowl. Pour into a 2-quart container and cover. Print Recipe What about Nutella & Peanut Butter?? Nutella Peanut Butter Chip Ice Cream Recipe Nutella Peanut Butter Chip Ice Cream 2 cups heavy cream 1 (14 oz.)
Baklava Loaf Are you a baklava fan? Unless you really dislike honey or nuts, there isn’t much in the flavor profile of the flaky, Middle-eastern pastry to object to. That being said, it is surprisingly difficult to find a good baklava. Far too many are too soggy, too mushy, too nutty or too sweet. As an alternative, I recently tried out this recipe for a Baklava loaf, which incorporates the nut and honey flavors of baklava into an easy-to-make quick bread. Instead of using phyllo dough, this loaf has a crumbly dough with a texture somewhere between scone and cake as its base. The result is delicious. If you want to add a twist to this, you could add some rum to the honey sauce before drizzling it over the loaf. I’ll say this again at the end of the recipe, but I think that this is a loaf best served warm, so either eat it while it’s nice and fresh or pop it in the microwave (or toaster over) for a bit to heat up each slice before you dig in. Honey syrup 3/4 cup sugar 1/4 cup honey 1/2 cup water
Homemade Girl Scout Cookies: Samoas Samoas, also known as Caramel de-Lites, have always been my favorite girl scout cookie (although I do enjoy Do-Si-Dos, Tagalongs and Thin Mints). I’m not sure how they rank in the overall scheme of GS cookie popularity, but I will go so far as to say that I have never met someone who didn’t care for them at all – even people who say that they usually don’t like coconut. I think that the cookie is just a good and rather unique combination of flavors. The Girl Scout bakeries describe Samoas as vanilla cookies dipped in caramel, topped with coconut and drizzled with chocolate. For the topping, I debated between using a from-scratch recipe like Chockylit‘s or a semi-homemade recipe like Debbie‘s. There are two ways to get the shape for these cookies. And since you’re all probably wondering, these cookies were absolutely fabulous. Homemade Samoas (a.k.a. Preheat oven to 350F. Preheat oven to 300. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
27 Ways To Make Your Groceries Last As Long As Possible How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in.
Cherry Clafoutis Recipe Traditional clafoutis recipes call for using cherries with their pits still in, which are supposed to lend some almond flavor to the dish. In this recipe the pits are removed, making the clafouti easier to eat, but you can do it either way. Method 1 Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7 baking dish. 2 Whisk the eggs, sugars, salt, and flour together until smooth. 3 Add the milk, Amaretto (or almond extract, if using), and vanilla extract. 4 Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
Sunny Lemon Cookies « Saucy & Bossy Sunny Lemon Cookies Every once in a great while, I get excited to bake cookies. I don’t often like to do really putzy baking stuff, and to me, cookies are the epitome of putziness. I found the recipe for these lemon cookies from one of my favorite blogs, Gimme Some Oven. Sunny Lemon Cookies makes about 40 cookies, depending on size 1 box lemon cake mix (I used Duncan Hines, but use whatever you see/whatever is on sale)2 eggs1/3 c. vegetable oilJuice of half a lemonZest of half a lemon1/3 c. powdered sugarPreheat oven to 375.In a large bowl, mix together lemon cake mix, eggs, vegetable oil, lemon zest and lemon juice until a dough forms. Voila! Like this: Like Loading...
The Serious Eats Field Guide to Asian Greens [Photographs: Ben Jay, unless otherwise noted] When you walk into the produce section of your local Asian supermarket, you'll probably be greeted by a dazzling but daunting display of unusual greens. They're all great, and easy to cook, but it helps to be armed with some knowledge to tell your shoots from your choys. That's why we highlighted the most common varieties you'll find in Asian groceries with notes on what they are, how they taste, and most importantly, what to do with your haul. AA Choy AA Choy stalks and leaves. Latin name: Lactuca sativaAlso known as: Taiwan lettuce, AA Chop Xin, stem lettuce, asparagus lettuce, celery lettuce, celtuce, wosunFlavor: The leaves are similar to romaine, while the stalks taste a little like cucumber. Back to the full list » Bok Choy Shanghai and baby bok choy. Chinese Broccoli Chinese Celery Chrysanthemum Greens [Photograph: Chichi Wang] Daikon Greens [Photograph: wikioticscan/Flickr] En Choy Fava Greens [Photograph: Lily Chin] Kokabu Greens Malabar Spinach
How to Make Cake Pops I’m not Bakerella (Queen of the Cake Pops), but I whipped up some cake pops at my daughter’s request for her birthday. I have to be honest, I think I prefer Oreo truffle pops a bit more, but my daughter was mighty happy with these, and she is the birthday girl. Here’s how to make cake pops… Easy ingredients – a cake mix (and what you need to make the cake), a can of frosting, chocolate, sprinkles and sticks. Make up your cake mix and bake. Now we have cake. Not quite destroyed enough yet… And now into a bowl. Now to add the frosting. I used about half the can. After combining the cake and frosting it formed a ball of dough so to speak. The next step was to put the sticks in. I made pink, white and chocolate covered cake pops. After that I dipped each one into the chocolate and than coated with a variety of different sprinkles. A few more shots of cake pop goodness. My daughter insisted on blue and green decorations for hers.