Ice Cream Crunch Cake

Ingredients:
1 1/2 quart container of vanilla ice-cream
1 9-ounce package of chocolate wafers (like Nabisco Famous) or chocolate sandwich cookies (like oreos)
1 7-8 ounce bottle of chocolate magic shell ice-cream topping or hot fudge
1 1/2 quart container of chocolate or other ice-cream flavor topping
3-4 cups whipped cream
sprinkles for decorating (optional)
1-2 cups of more whipped cream or buttercream frosting for decorating (optional)

Directions:
Put a 9-inch spingform pan in the freezer for 15 minutes.  Meanwhile let the vanilla ice-cream soften at room temperature.

Remove pan from freezer, spread ice-cream in an even layer on the bottom of the pan.  Freeze until firm about 45 minutes.

Meanwhile, pulse the cookies in a food processor to break into large crumbs.  Add the chocolate shell or fudge topping and pulse until all the crumbs are moist about 5 pulses; set aside.

Remove pan from freezer after 45 minutes.  Spread chocolate crumb mixture over ice-cream and return to freezer for 45-60 minutes.

Let second ice-cream flavor soften at room temperature for 15 minutes.  Remove pan from freezer and spread final layer of ice-cream over crumb layer, packing tightly.  Smoothing the top.  Freeze until firm about 2 hours.

To unfold the cake, wipe the outside of the springform pan with a hot cloth.  Also you can run a hot knife around the inside ring, then unlatch and remove the side.  If the cake is too soft, return to freezer for 20-30 more minutes.

Spread 3 cups of whipped cream over the top and the sides of the cake working quickly.  Smooth with offset spatula.  Return to freezer until set about 20 minutes.  Put the remaining whipped cream or buttercream frosting in a pastry bag to decorate.  The star tip makes a nice border on the edges of the cake, decorate with sprinkles.  Return to the freezer.

Before serving let the cake sit at room temperature 15-25 minutes, slice with a hot knife.

Amazing Burgers

Adapted from this burger recipe and Chef Gunyan's cooking class.  Chef insists that to make a good burger/sandwich you have to think about each of the components.

Toppings:

Pickle slices

Lettuce slices

Tomatoes--slice thin and season with salt, pepper, and a drizzle of olive oil.  Set aside while making burgers

Pickled red onions

Ketchup or fry sauce

Quick pickled red onions

• 1/2 cup vinegar
• 1 t salt
• 1 t sugar
• 1 clove of garlic (slice or diced)

Directions

In a small saucepan mix all the ingredients, stir and bring to a boil.  Remove from heat, add thinly sliced red onions.  Stir.  Cover with pot lid.  And let sit for 20+ minutes while making and grilling burgers.

Burgers:

• 2 pounds ground beef (we like 90/10 the recipe recommends 80/20)
• 2 t seasoned salt
• 2 T A-1 sauce or BBQ sauce
• 1 t freshly ground black pepper
• 1/4 cup room temperature water

Directions

In a small bowl mix all the ingredients together until well combined (I usually use my hands).  Form the beef into patties about 1/2-inch thick and slightly larger then the buns.  Refrigerate covered loosely with saran wrap until ready to grill.

Preheat grill over high to medium-high heat for 15+ minutes.  Turn heat down to medium high and grill about 6 minutes on each side (this is for just the slightest bit of pink).  If you want to toast the buns, during the last 2 minutes of grilling butter the inside of the buns and place on the grill to toast while the burgers finish cooking.  

Serve on a toasted whole wheat bun and top with lettuce, amazing tomatoes and pickled red onions (see above).

Oven Fries

Slightly adapted from The America's Test Kitchen Family Cookbook

Ingredients

• 2 to 4 potatoes, about 1 1/2 pounds total
• 2-4 tablespoons olive oil
• 1 teaspoon kosher salt
• nice sea salt or table salt for seasoning at the end

Instructions

1. Adjust an oven rack to the lowest position and preheat the oven to 475ºF.  Wash (and peel if you want) the potatoes.  Cut them into equal wedges (about 16 per potato using a medium size russet).  Note: really small pieces will over crisp during the baking.
2. Place the sliced potatoes into a large bowl and cover them with hot tap water. Let them soak for 10 minutes.
3. Spread 2-3 tablespoons of the olive oil over a rimmed baking sheet. Drain the potatoes and dry them thoroughly with a tea towel. Dry out the bowl they were just soaking in. Put the potatoes back in and toss with the remaining tablespoon of oil and the teaspoon of kosher salt. If you want pepper, season the potatoes with pepper here, too. 
4. Arrange the fries in a single layer on the baking sheet and cover the sheet tightly with foil. Bake for 5 minutes, then remove the foil and continue to bake for 15 to 20 minutes, rotating the pan after 10 minutes to ensure even browning.
5. Remove the baking sheet from the oven and, using a firm spatula, loosen the fries from the bottom of the pan and flip.  Continue to bake until the fries are golden and crisp, about 5 to 10 minutes longer.  Rotate the pan as necessary to help them brown evenly. 
6. Remove from the oven, and season with more sea salt and/or any other seasonings you wish. Serve immediately or as soon as they are cool enough to eat. 

Vegan Banana Flaxseed Muffins

These are some of the tastiest egg-free, whole wheat muffins I've ever had!   They crumb is light and not gummy like so many egg-free muffins.  They have a great blend of spices and just the right hint of sweetness.  Adapted from this recipe: http://joythebaker.com/2014/09/vegan-banana-pecan-muffins/

Ingredients

For Flax Seed Egg
• 2 tablespoons ground flax seeds
• 6 tablespoons water
• 1/8 teaspoon baking powder

For the Muffins
• 3 ripe bananas, mashed
• 1/2 cup maple syrup
• 1 tablespoon molasses
• 1 teaspoon pure vanilla extract
• 1/4 cup vegetable oil  (or coconut oil, melted)
• 2 cups white whole wheat flour (or all-purpose flour)
• 2 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon salt

For the Streusel Topping
• 1/4 cup oats
• 1/4 cup finely chopped almonds or pecans (optional)
• 2-4 T dark brown sugar
• 1 T margarine  (I used dairy-free margarine)

Instructions

1. First make the flax seed egg. In a small bowl stir together ground flax seeds, water, and baking powder. Allow to sit at room temperature for at least 30 minutes. 
2. Preheat oven to 350 degrees F.  Grease muffin pans with non stick spray.  (This recipe made about 12 regular size muffins and 12 mini muffins for me).
3. Mash bananas in ziplock bag with a rolling pin.
4. In a medium bowl, whisk together mashed bananas, flax eggs, maple syrup, molasses, vanilla, and  oil until thoroughly combined. 
5. In a separate medium bowl whisk together flour, baking soda, spices, and salt. Stir in the pecans. Add the wet ingredients all at once to the dry ingredients. Stir until  no flour bits remain at the bottom of the bowl.
6. In another bowl mix the oats, nuts, brown sugar.  Then cut in the margarine using a pastry cutter.
7. Divide the batter between the muffin cups in the prepared baking pan. Top each muffin with a sprinkle of streusel topping.   Bake for 9-10 minutes for mini muffins, 18-20 minutes for regular size muffins.  Remove from the oven and allow to cool in the pan for few minutes before putting on a cooling rack to cool completely.  

Country Pork Ribs

A super tasty and quick dinner.  These quickly became a favorite of EVERYONE even my pickiest eaters.  From my friend Miquelle.

2-3 lbs. country style pork ribs

1/2 c. soy sauce

1/2 c. water

1/4 c. packed brown sugar

Combine all ingredients except the pork in a small saucepan. Heat, but do not boil. Put ribs in crockpot and pour sauce over the ribs.  Cook in crock pot for at least 3-4 hours on high. (I usually do 6-7 hours on low so they are more tender). Pull off bones and shred pork.  Serve over rice.

Cinnamon Chip Scones Recipe

These scones are melt in your mouth delicious!  The buttermilk keeps them moist and tender.  And the cinnamon chips are amazing!  They are also great with mini chocolate chips instead of cinnamon chips.  Slightly modified from a recipe given to me by my friend Shelly who got the recipe from Taste of Home.

• 3-1/4 cups all-purpose flour (can do half white whole wheat)
• 1/3 cup sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup cold butter, cut into small pieces
• 1 cup buttermilk
•  3/4-1 cup of cinnamon baking chips
• 2 tablespoons butter, melted
• 2 T coarse sanding sugar or regular white sugar for dusting

1. In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt.  Using a biscuit cutter, cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. 

2. Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. 

3. Cut each circle into 6-8 wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned.  Serve warm.  

TOTAL TIME: Prep: 25 min. Bake: 10 min.   YIELD:12 servings

Overnight Raspberry French Toast

This is the perfect breakfast for cold winter mornings for a crowd or for a brunch.   Half the recipe in a 9x9 pan for a delicious and special breakfast (or breakfast for dinner) treat.  The raspberries make it great for Valentine's Day!  I'm not sure if I like this raspberry version or the blueberry pecan version best.  They're both sooooooo yummy!  Adapted from Six Sisters Stuff.  Prep time:  8 hours, Cook time:  40 mins.  Serves: 8-12

Ingredients

• 12 slices french bread or texas toast (I like to use 50% whole wheat french bread)

• 6-7 large eggs

• 1/4 cup sugar

• 2 teaspoons vanilla

• 1 teaspoon cinnamon

• 1/4 teaspoon pumpkin pie seasoning

• 1/4 teaspoon salt

• 2 1/2 cups milk

Topping

• 2 cups of frozen raspberries (about 10 ounces)

• ¼ cup butter, softened

• ½ cup packed brown sugar

• ½ cup white whole wheat flour

• ½ cup chopped roasted almonds (optional)

Instructions

1. Grease a 9x13" baking dish. Arrange the bread in two layers, with six slices of bread on each layer.  You can fill in any big gaps with other piece of bread.

2. In a large bowl, mix together eggs, sugar, vanilla, cinnamon, and milk. Whisk until blended (but not too bubbly).

3. Pour the mixture over the french toast, making sure to cover them evenly, as well as in between the slices as well.

4. Cover with plastic wrap and place a couple of small bags of rice or beans on top to help press down the bread.  Refrigerate for 8+ hours (or overnight).

5. When ready to bake, preheat oven to 350 degrees.

6. Remove from refrigerator and sprinkle with raspberries.

7. In a small bowl, cut in butter, flour, and brown sugar until completely incorporated and crumbly. Sprinkle over french toast.  Sprinkle almonds on top (optional).

8. Bake 35-40 until slightly puffy and golden.  I like to increase the oven temperature the last 5 minutes to about 425 so the top is really nice and golden.

Dixie Salad

This salad is served every Thanksgiving in a lot of Southern Utah Homes. Rumor has it that it was served by the early pioneers because they had all these ingredients available in the fall. I don’t know if that is true or not, but I do know it’s tasty and I first tried it in St. George Utah.  Adapted from Rick Snow's mom and from Jan M. Olpin, Home of the Train – Dairy Keen.

1 Large Pomegranate

1-2 Jonathan, Gala or Jonagold Apples

1/2 Cup Heavy Cream

3 Tablespoons Sugar

1 teaspoon Vanilla

¼ to ½ cup Roasted Pecans

]Cut Pomegranates in half as you would an orange. Over a large bowl turn pomegranate upside down and whack it with a large metal spoon until all the seeds are out.  It can be a little messy, but this method is much faster and simpler then picking out the seeds.

Cut the apple into bite sized pieces, no need to peel. Add apple to the pomegranates. 

Whip Cream until stiff, add sugar and vanilla. Fold cream into pomegranates and apples. Just before serving sprinkle with the pecans. 

You can also add pineapple tidbits or bananas or mandarin oranges or even mini-marshmallows, but traditionalist only use the 4 ingredients.

Brownie Bites

from Smitten Kitchen

3 ounces (85 grams) unsweetened chocolate, roughly chopped

1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan

1 1/3 cups (265 grams) granulated sugar

2 large eggs

1 teaspoon (5 ml) vanilla extract

1/4 teaspoon table salt (about 2 grams)

2/3 cup (85 grams) all-purpose flour 

Heat oven to 350°F.  Spray a mini muffin pan with non-stick spray.

In a medium microwave proof bowl melt chocolate and butter together in 30 second increments, stirring in between, until only a couple unmelted bits remain.  Stir until smooth and fully melted. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula.   Scoop batter into the muffin pan, filling them almost to the top (about 1 T per mini muffin).  Bake for 16 minutes or until toothpick comes out batter-free.  Let them sit 5 minutes on a cooling rack before removing them.  Sometimes I have to run a sharp knife around the edges to loosen them a bit.  Yields about 28-30 brownie bites.  Let cool.

Alternatively you can bake these in an 8x8 pan.  Line with parchment or foil extending up two sides.  Butter the parchment or foil.  Spread batter evenly in pan and for bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free. Using foil/parchment sleeve, remove brownies from pan, cool and cut into desired size.  Optional: dust with powdered sugar before serving.  

Also amazing with sea salt caramel!

Shredded Chicken

A great recipe to make shredded chicken for when you need pre-cooked chicken.  I can do up to 6 breasts in my 12-inch skillet at a time.  Makes 3-4 cups cooked, shredded/chopped chicken.

INGREDIENTS

• 1 tablespoon olive oil
• 4 (about 2 pounds) boneless, skinless chicken breasts
• Salt and pepper
• 3/4 cup water or low-sodium chicken broth

DIRECTIONS

In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry with paper towels and season with salt and pepper on both sides. Place the chicken in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add the water or chicken broth, cover and simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don't overcook or it might be dry. If needed, add additional water 1/4 cup at a time if the liquid evaporates too quickly. Remove the chicken from the skillet. Let it cool slightly before shredding/chopping. The cooked chicken will keep well-covered in the refrigerator for up to 3 days or can be frozen for up to 2 months.

Recipe Source: from Mel's Kitchen cafe inspired by a method from America’s Test Kitchen

Thanksgiving!

This is my first time ever making Thanksgiving dinner!  I'm a little nervous, but mostly excited.  Here are a few of the recipes I'll be using:

Roasted, brined turkey & gravy
Creamy mashed potatoes
Dixie Salad
Butternut Squash with Baby Spinach
Autumn Pear Salad
Sausage Cornbread Stuffing
Rainbow Jell-O


Pies!
Maple Pecan
Banana Cream
Cranberry Custard Pie
Tollhouse Pie

Cake Mix Cinnamon Rolls

This is a recipe that I often come back to.  The cake mix adds a nice lightness to the dough.  (update 2/17/2018--we make this cinnamon roll recipe the most often).

Dough

• 2 (.25 ounce) packages active dry yeast 
• 2 1/2 cups warm water (110 degrees F/45 degrees C) 
• 1 (9 ounce) package yellow cake mix or half of a regular cake mix
• 1 teaspoon salt 
• 1 teaspoon vanilla extract 
• 5 cups all-purpose flour 

Filling

• 1/2 cup butter, softened 
• 3/4 cup white sugar (I prefer to use about 1/2 cup of brown)
• 2 teaspoons ground cinnamon 

Frosting

• 3 cups confectioners' sugar 
• 1/3 cup butter, softened 
• 1 1/2 teaspoons vanilla extract 
• 1 1/2 tablespoons milk 

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DIRECTIONS:

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.   (If using instant yeast, decrease amount of yeast by 25% and you can skip the proofing step).

In a large bowl, combine the yeast mixture with the cake mix, salt and vanilla; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for 1 hour. 

Deflate dough and turn it out onto a well floured surface. Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased 9x13 inch baking pans. Cover and let rise until doubled, about 45 minutes.   (Or cover and let rise in the the fridge overnight.  Bring to room temperature 30-60 minutes before baking the next morning).

Preheat oven to 350 degrees F (175 degrees C). 

Bake rolls in preheated oven for 15 to 20 minutes. While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.

Shredded Beef Tacos

This was a super simple and delicious way to make shredded taco meat.

3-4 lb. chuck roast
2 T oil
garlic powder
fresh ground pepper
kosher salt

1/4 cup taco seasoning
2 T of Trader Joe's 21 Seasoning Salute
1/2 cup water
1 small diced onion or 1/2 a large onion


Heat oil in large skillet over medium to medium high heat until glistening.  Sprinkle garlic powder, salt and pepper generously on both sides of roast.  Brown and sear all sides of the roast (a couple of minutes on each side).

Transfer roast to crockpot.  Sprinkle on onion, taco seasoning, 21 Seasoning Salute, and water.  Cover and cook on low 8-9 hours or high for 5-6 hours.

Shred apart, and remove any fat.  Serve with your favorite taco toppings.  We like black beans, guacamole, spinach, tomato, sour cream, and queso fresco.