How To Make Ganache - Haven't you always wanted to know how?

I love cakes that have Ganache icing on them. It just tastes so good! OK - I just love cakes! Although I am a mature woman (will not tell her age unless pressed for it), I have always been apprehensive about making Ganache icing. 

Well guess what! I found a recipe that looks so easy on Little Delights Cakes Blog . Now this does looks easy and I plan to try it. I wonder if you could use peanut butter chips - what do you think?

 

Here is my favorite ganache recipe:

1 cup heavy whipping cream
3/4 cup semi sweet chocolate chips
2 TBL unsalted butter
 
Place the chocolate chips in a bowl then warm 1 cup heavy whipping cream and 2 tbl butter until you start to see little bubbles on the edges but not to a full boil. You can do this on the stove or in the microwave in increments of 45 seconds, stirring in between. Pour the warm cream over the chocolate chips and let it sit for 5 minutes. Then stir until the chocolate is completely melted, at this point you can add some vanilla to taste if you like.
If you want your cake to keep its glossy look make sure it is the temperature it will stay until served before you pour the ganache over the cake. (Ie: If you need to keep your cake refrigerated make sure the cake is cold when you pour the chocolate on it.)

Loaded Baked Potato Salad - You will love it!

We go camping a lot with family and friends. Each family contributes food to be shared among the group that we go with. I try to bring something new or different but most importantly, taste great. So a few weeks ago when we went camping at a campground Mountain Creek Campground in Gardners, PA just outside of Gettysburg, PA. Anyway, I was looking through my recipes and Pinterest for that "great" recipe - and I found the Loaded Baked Potato Salad. It was easy to make and everyone just loved it!

I actually got the recipe off of Pinterest and then went to the website, This is My Key West Blog. I did make a small change. I substituted bacon bits in place of the bacon. Here is a picture of the salad and the recipe. Hope you like it!

 

Fully Loaded Baked Potato Salad

8 medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!

2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!

3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.

4. Top with extra shredded cheese and bacon and serve! I think next time I will add chives and we may try serving this warm once as well.

Berry Apple Salad

I was looking for some salad recipes that were a little different from what I normally have and I found this Berry Apple Salad recipe. It looks good! I think it will be part of my Easter buffet. I saw this recipe on The Red Headed Hostess site . It even has a recipe for the dressing although I think I will just use one of the bottled dressings. Hope you like it!

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Berry Apple Salad

-  Mixed Salad Greens

- Berries (I have strawberries and blackberries here, but I have used raspberries and blueberries as well)

-  Diced Apples (I LOVE Pink Lady apples in this salad)

- Red Grapes (cut in half – they are much easier to eat that way)

- Sugar and Cinnamon Spiced Almonds or crushed honey roasted peanuts

Just prep all of your fruit and layer on top of the greens and drizzle with a poppy seed dressing, or the below dressing.

Balsamic Poppy Seed Dressing

1/2 cup extra light olive oil (or vegetable oil)

1/4 cup balsamic vinegar

1/2 cup sugar

1 T Rice Wine Vinegar

1/4 tsp Worcestershire

1 T Poppy Seeds

Orange Sherbet Cake - 3 ingredients

I just love cakes and this one looked so good that I had to try it. I couldn't find the sugar free yellow cake mix at my Walmart so I chose the regular orange cake mix. I used the Diet Orange Soda and the Lite frozen whipped topping. When I put the soda in the cake mix, it really did froth up. This cake was so GOOD!!! You have to try it. It is so refreshing! I saw the recipe on It's On The Tip Of My Tongue Blog so I included what Sarah wrote about this recipe and her pictures. Thanks Sarah!
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I’ve seen lots of variations of this recipe, but this is the one I chose. Click on the picture below for the original source. There were many similar recipes. I omitted the eggs in this recipe (because I didn’t have any) and that did not effect the outcome.

I chose sugar free yellow cake mix (made with Splenda and reduced in calories by about 50 calories a slice when compared to the original cake mix), diet Crush, and lite frozen whipped topping.

142K+

Measure out 12 ounces of diet soda.

Pour the soda into the cake mix. Whisk for 30 seconds.

Bake according to the directions on the box. Let the cake cool (if you have the patience for that sort of thing). Top with thawed whip cream. Put on a paper plate. What? Ok, fine, I was too excited to try the cake to even be thinking about photographing in a nice way. You can put it on a nice plate if you’re in to that type of thing and don’t have half of the neighborhood kids waiting for this cake to be done.

On a scale of 1-10 on the diet dessert recipes index, this yummy cake earns a 10 from me! A six-year-old neighbor boy even asked me to write the recipe down for his mom because it was the best cake he’d ever had!

Chicken Salad - Hmmm Good!

I went to the baby shower yesterday and had just the best time! The food was so tasty! The company was so cordial. The Mommy-to-be was just so happy and excited that she was going to have a baby.

The Grandma of the new baby hosted the event and she included a chicken salad from a local store on her menu. The chicken salad had grapes in it along with the usual, celery, mayo. etc. It is the best chicken salad anywhere! 

So I was looking on the internet this morning and found this recipe. It is the
Helen Corbitt's Chicken Salad. Famed Texas cook, Helen Corbitt, created this rich chicken salad for the café menu at Neiman Marcus department stores in the 1950s. How about that! I printed it down and plan to make it - how about you?

This recipe was posted on the Saveur site.

ENLARGE IMAGECredit: Michael Kraus

MAKES ABOUT 6 CUPS


INGREDIENTS
1 lb. cooked chicken breasts, cut
   into ½″ cubes
1 cup mayonnaise
1 cup thinly sliced celery
1 cup halved purple grapes
½ cup sliced almonds, toasted
1 tbsp. finely chopped parsley
1 tsp. kosher salt, plus more to taste
½ cup whipped cream
Freshly ground black pepper, to taste


INSTRUCTIONS: Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine.

2 Ingredient Cookies - Yep, only 2!

I saw this recipe today and thought "This is so easy!". And I like easy. Only 2 ingredients! Wow! And I have the 2 ingredients in my kitchen! And it is healthy! Double Wow! No feeling guilty eating these cookies!

I am going to make these cookies today. It is cold and windy outside. These cookies will warm up the house and put that beautiful cookie smell in the air. I can'it wait!

This recipe comes from the The Burlap Bag . This is the recipe from their site.

Yes. For real. Two ingredients. (Yes, you can add other things if you want… but you don’t HAVE to!) I made this up after seeing a “healthy breakfast cookie” that wanted me to add eggs, applesauce, baking soda, etc and I said NO!

And also, I hate those “two/three ingredient” recipes where one of the ingredients is a boxed cookie mix. and the other is a can of pie filling. CMON PEOPLE.

Ingredients:

2 large old bananas
1 cup of quick oats

Mix those two together. Old bananas are amazing for this, but you can use fresh ones too. I buy a bunch of bananas, let them get old on my counter, and then stick ‘em all in the freezer.

Then add in what sounds yummy to you! (or nothing!) We love:
-a handful of chocolate chips
-crushed walnut pieces
-cinnamon
-raisins

Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies won’t hold together very well. The ones in these photos have a handful of chocolate chips, a teaspoon or two or cinnamon, and 1/4ish a cup of crushed walnuts.

We made 16 cookies with those measurements. We cook them at 350 degrees for 15 minutes on a GREASED cookie sheet. Don’t forget the greased part…. I did once and had to scrub my pan forever.

pre-mixing.

post-mixing. You can still see the chunks of ‘nanas.

pre-cooking.

post-cooking. check out those walnut chunks!

These cookies taste most amazing right out of the oven. But still great later. I wouldn’t even know if they taste great 2 days later because they’ve never lasted that long.

Sometimes we’ll make 16 “cookies”. And we’ll eat them all for lunch. I know what you’re thinking… WOW lauren you’re gonna be 500 pounds if you keep eating 8 cookies. But think about what went in these cookies! If I ate 8 cookies, I’ve had: 1 banana, 1/2 cup of oats, and half a handful of chocolate chips and walnuts. Amazing. Leave out the chocolate chips and they are all health.

French Toast Dumplings…Simmered in Maple Syrup!

I saw this the recipe the other day and thought "I have Grands Biscuits and I love cinnamon. I have to try this. And I will try it after this post ;-). I like easy and I like a short list of everyday ingredients and I love sweets. So this was a no brainer. Here is the link where I got the recipe Oh Bite It just in case you want to go there. Enjoy!


What you’ll need:

1 can of Pillsbury Grands Flaky Layers Biscuits

1.5 cups Maple Syrup..good quality if possible

1/3 cup Brown Sugar

1 tsp. Nutmeg

1 cup cinnamon Sugar (1 part Sugar to 1/2 part Cinnamon)

A dollop of Mascarpone..optional

Directions:

In a medium sauce pot add the Maple Syrup and the Brown Sugar..bring up to a simmer

Cut each raw biscuit into fourths and roll each section into a ball

Gently add them into the simmering syrup..leaving room for them to puff up..they get puffy!

Cover them and let them simmer until they are doubled in size..turning them once, to coat each side of the dumplings evenly in the thick and amazing reduced syrup sauce!

Let them cool. While they’re cooling, mix up the cinnamon, sugar, and nutmeg in a bowl..set aside.

Gently toss each dumpling in the Cinnamon/Sugar/Nutmeg mix..for that French Toast crunch!

Pile a few dumplings into your bowl and top them with a scoop of Mascarpone or Sour Cream & a nice drizzle of the reduced Maple Syrup Crack Sauce!

O my!! Take a bite of the most soft, tender and incredible version of French Toast you’ll ever have! ~Enjoy!

McMuffin Casserole Recipe - Oh so good!

Yes! Another recipe that I saw on Pinterest (it took me to the Plain Chicken 
site) and thought I would try it. It looked easy and it looked good. Well,
it turned out delicious!! It is a light casserole.

It has all the flavors of an Egg McMuffin in casserole form. This casserole
is assembled in minutes the night before and baked when you are ready.

I used Thomas' English Muffins.

McMuffin Casserole
serves 4
(Printable Recipe)

4 English muffins, split (Bays)
6 oz Canadian bacon
1 cup cheddar cheese
4 eggs
1 1/4 cup milk
salt
pepper

Grease an 8-inch square baking dish. Cube English muffins and chop 

Canadian bacon. Add half of the cubed English muffins in a single layer. 

Top with half of the Canadian bacon and 1/2 cup of the cheese. Layer 
the remaining English muffins and Canadian bacon and 1/2 cup more
cheese.

Whisk together the eggs, milk, salt, and pepper in a medium bowl until 

combined. Pour the egg mixture evenly over the casserole. Wrap the 
baking dish with plastic wrap and place in the refrigerator for at least 
1 hour, or up to 1 day.

Then take the plastic wrap off of the baking dish and bake it at 325 
degrees for 45 to 50 minutes.

Spicy Sausage Skillet

I saw this on Pinterest (it took me to the Plain Chicken site) and thought I would like to try it. It looked easy and it looked good. Well, it turned out great!! It was a little spicy but spicy is suppose to rev up your metabolism - right? So that is good!

It's done in a skillet - no transferring to another pot or bowl (less to wash). I did modify it a little. I used 1 cup of heavy cream because I might have put too much penne pasta in and the pasta seemed to absorb the cream. I could only find the Rotel tomatoes with chili peppers. So I used them. I also used one of those frying pans that everything slips out of (advertised on TV) and it can be placed in the oven. Anyway, my husband and I just loved it! I will be making this dish again!



Spicy Sausage Skillet
adapted from KevinAndAmanda.com
(Printable Recipe)

1 Tbsp olive oil
1 lb smoked sausage, sliced into 1/4" slices
2 Tbsp dried minced onion flakes
1 tsp garlic powder
2 cups low-sodium chicken broth
1 (10 oz) can Rotel tomatoes
1/2 cup heavy cream
8 oz campanelle pasta (or penne)
1/4 tsp salt
1/2 tsp pepper
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot. Add sausage and cook until lightly browned.

Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender.

Remove skillet from heat and stir in half of the cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted and bubbly.

French Toast Bake

I love French Toast! My daughter made it one year for my birthday - and it was just so good!! So I was on Pinterest and selecting items that interested me. After awhile you get so far away from Pinterest because you just continue to click on links and it takes you to another page or blog. Anyway, I ended up on the Sheldon Rachel Blog site. This recipe looks fairly easy and I think it would taste so great!

French Toast Bake

Last weekend I made a French Toast Bake for a bridal shower brunch. I love this recipe because it is so easy (Fia could do this by herself), economical (most expensive ingredient was the Texas Toast at $2), & oh-so-delicious! The best part is that it is made the day before so there is no fuss on the day you consume it....perfect for a Sunday afternoon or brunch. This food post will be step-by-step as I take you through the entire recipe with me...as I like to make my own tweeks & people get mad at me for not telling them EXACTLY what I did. *My additions to the recipe will be in red*


Before I begin....I must note that I was making a double batch (two 9 x 13 pans) so the pictures have double the ingredients. The recipe listed below is for 1 pan (9 x 13). Happy eating!!

** For those who are not familiar with Texas Toast, it is thickly sliced bread. The slices are about double the thickness of standard sliced bread. For a better description, click here **

Ingredient Checklist
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don't do the syrup part)

- Crack eggs & get them started (on low)
- Melt butter in microwave
- Add brown sugar & stir together


- Pour mixture into 9 x 13 pan
- Spread evenly to cover bottom of pan


- Add milk & vanilla to egg mixture
- *Add 1 Tablespoon powdered sugar to egg mixture*
- Spread even layer of Texas Toast on butter/sugar layer
- *I cut off the crusts...this is NOT necessary....I just think it looks nicer...it was for a bridal shower*-


- After you have 1 even layer, ladle on 1/2 of egg mixture

- *Sprinkle brown sugar & cinnamon before next layer*
- Spread second layer of Texas Toast

- Ladle second half of egg mixture
- *Spread thin layer of butter*


- *Sprinkle lightly with white sugar & cinnamon*
(I think the butter & sugar help give the final product a crusty top....I could easily be wrong....but it sure doesn't hurt the flavor....and since this recipe is far from figure friendly...then why not?)
- Refrigerate overnight


- Bake at 350 for 45 minutes
- Sprinkle with powdered sugar
- Top should be crusty, middle should be soft & moist, & bottom is just glorious!



- The recipe calls for eating it with warm maple syrup. I did not do this....it would be way too sweet....instead, I added the Tablespoon of powdered sugar in the egg mixture.
- I personally feel that eating it upside down is the way to go.....that way you don't waste any of the sticky bits of heaven on the plate

Cheesy Chicken Lasagna

This is a recipe from the Real Mom Kitchen Blog. I love lasagna and I love chicken. What a great idea to put them both together in one dish! I plan to make the lasagna and will let you know how it turns out. In the mean time, if you try it, let me know your results. Happy cooking!

Cheesy Chicken Lasagna

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

I love easy!!

Yes, I love easy - easy recipes, easy quilts, easy jobs, and an easy life.
It's less stress ;-). Any way, when I saw this recipe on Bakerella , I just got so excited!!! She calls it "Ridiculously Easy". The recipe was sweet (I do have a sweet tooth) and it was easy!!! I love peaches whether they are fresh, frozen or in the can. So right after I finish blogging this recipe, I am going to the store to pick up some peaches. I'll let you know how it turns out ;-).

You need some sliced peaches in syrup.

Just dump them in a 13 X 9 dish. Syrup and all.

Cut the peaches into smaller pieces and you can distribute them more evenly.

Next up, you need a yellow cake mix.

Sprinkle it right over the top of the peaches. No mixing. None.

Keep sprinkling until it’s all covered up.

Then layer 1 stick of butter right on the top.
Next, add the brown sugar on top.

Oh this is looking good. So fluffy. I need a spoon. No… I need to wait.

Finally, add some chopped walnuts. These are optional.

Bake it at 350 degrees for about 40 minutes and voila…

Here is the recipe:

Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup

1 package yellow cake mix

1 stick butter (1/2 cup), cut into 16 pieces

1 cup brown sugar

1/2 cup chopped walnuts

Preheat oven to 350 degrees F.

Layer ingredients in a 13 X 9 dish, in order starting with the peaches.

Bake for about 40 minutes.

Serve warm or cold… with or without ice cream