Saturday, June 30, 2012

Banana Split Bon Bons

These are bite sized banana splits...seriously! A Banana flavored center, white chocolate coating, chocolate "fudge", even sprinkles!!  Plus they are really easy (messy, but easy) to make and they are sp stinking cute you won't be able to stand it! Look how excited I am about these I keep using excalmation points!!!!

Banana Split Bon Bons

4 cups white chocolate chips

1 large banana, very ripe

2/3 cup heavy cream

24  oz white candy coating
1/2 cup semi sweet chocolate chips


red hots or 1/2 red m&ms

Place the cream in a small saucepan over medium heat. Heat it until it simmers but do not allow it to come to a full boil.
Place the banana in the food processor and mix until the banana has liquefied.Add the white chocolate chips to the banana and process until the white chocolate is in small pieces. Once the cream is simmering, with the processor on, carefully pour the hot cream in a small stream down into the bowl of the processor and let it run until the white chocolate has melted and is smooth.
Put banana mixture in a bowl, cover, and refrigerate until firm. Roll into balls (about 1") and lay on a wax paper covered cookie sheet. Freeze 1 hour.
Melt the white candy coating. Remove the frozen balls and immediately coat in the melted white candy coating. Shake off excess and lay back on wax paper. Put back in the freezer for 10 minutes. Melt semi sweet chocolate chips.
Remove balls from freezer and immediately drizzle top (like hot fudge) onto the bon bons. add sprinkles and top with the red hot candy (the cherry!)
pop in the fridge until firm.
Banana Split and Oreo Bon Bons

Wednesday, June 27, 2012

A prayer...because it made me smile

A Cooks Prayer
Lord, guide my willing hands,to bake my bread today.
To mix a little laughter,in what I do or say.
Help me to feed my family with good food seasoned right.
With wisdom of a loving heart,keep my kitchen shining bright.
Guide my erring thoughts to Heaven,when my spirit is sad and low.
Help me to set my dinner table,with food for hearts that glow

Sunday, June 24, 2012

Basic Pizza Dough

Pizza dough is can make pizza of course but you can also make so many other is a very versitle dough. Calzones, pretzels, garlic knots, stromboli, foccacia bread, bread sticks, around and see how many uses you can come up with.

Basic pizza dough

2 packets (1/4 ounce each) active dry yeast

2 tablespoons sugar

1/4 cup olive oil, plus more for bowl and brushing

2 teaspoons coarse salt

4 cups all-purpose flour - plus more for work surface

1 1/2 cups warm water

Pour water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.

Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead a few times before using.

Can be frozen in a Ziploc for up to 3months~

Monday, June 18, 2012

Caprese Bites

Okay so lets be honest..this is not really a recipe. I mean it looks way more impressive than the skill actually required to make it.  It is however a simple, easy, delicious appetizer that is perfect for a picnic or BBQ. It is like a Caprese salad all in one bite! There are no amounts just make as many as you need....simple. These are great not only for a party or an appetizer, but for a healthy snack.

Caprese Bites

cherry tomatoes - hollowed out...remove all of the pulpy seeds
soft fresh mozzerella - I used Ciliegine (which is simply small cherry sized balls of mozzerella) but you can use 1 large ball and cut the pieces to fit inside the tomatoes
 Fresh basil leaves
olive oil
 splash of balsamic vinegar (optional)
salt and pepper

Core or hollow out the tomatoes. Stuff a Basil leaf into the hollow, then tuck a Ciliegine or a piece of soft fresh mozzerella ontop of the leaf. season with salt and pepper to taste. top with a tiny drizzle with olive oil...or with olive oil and vinegar mix.

Good Gracious my fingernails need repainting!

Monday, June 4, 2012

Layered Chopped Salad with Shrimp

Super light, super delicious and wonderfully healthy this dinner has it all.  The bonus is it looks beautiful on your table and people will ohhh and ahhh and be very impressed with your skills!
This is a perfect summertime meal...can't you just picture it now?  I got thie idea from the website They had a Mexican inspired layered shrimp salad. I altered the recipe to suit my tastes and this is what I got.

Layered Chopped Salad with Shrimp

1.5 pounds uncooked shrimp (cleaned, peeled, deveined, tails removed)

Juice of ½ a lime

¼ tea smoked paprika (or chili powder if you like spicier)

Salt to taste

5 cups chopped Romaine lettuce

15 oz can black beans –rinsed and drained

1 cup frozen corn kernals – thawed and drained

½ cup red onion diced

Juice of ½ a lime

1 large cucumber chopped

1 ½ cups halved cherry tomatoes

2 ripe avocado scooped out and chopped

1 ½ cups shredded Mexican blend cheese.

Simmer shrimp in a little water until JUST pink and opaque. Remove from pan place in a bowl. Squeeze ½ lime over shrimp and sprinkle with Paprika and salt to taste..chill.

In a bowl combine corn, beans, onion, lime juice…let sit while shrimp chills.

Layer in a large trifle bowl (or glass punch bowl) : lettuce, then bean/corn mixture, then cucumber, then avocado, then tomato, then cheese. Finish with chilled shrimp.

Serve as is or with your favorite dressing.  OR make this quick simple dressing
With Dressing...see below


1 cup plain greek yogurt

½ cup mayo

Juice of 1 lime

Salt and pepper

Whisk and serve.