AN ARRAY OF RECIPES AND TIPS

"IN THE STYLE OF" GRAHAM


4.26.2015

BANANA GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING




BANANA GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

Banana
Grapefruit
1 tablespoon of honey
3 sprigs of mint


Using a sharp knife, cut off the ends of the grapefruit, the peel and the white pith. Cut inside the skin of each segment to remove each section of grapefruit. Set the segments aside and squeeze the membranes over a bowl to extract all the juice. Whisk honey and chopped mint into the juice and set aside.

Arrange the banana slices and the grapefruit segments into a shallow bowl and drizzle the honey dressing over the fruit.

My dad bought an old farm windmill (60 plus feet) that he is planning to relocate, fix and use to pump water from his well to his garden. So my husband and I went out to help him drop it. I had no idea what to expect or how this was even possible without destroying it but I was impressed when I arrived, everything was well thought out, in place and ready to go. [In this case, the apple did fall far from the tree... I am a measure once, cut twice kinda girl.]

There was only one small area it could be dropped which was surrounded by trees. The plan was to lower it slowly into the "goal post" at the far end of the photo...with the help of a cable attached to a tractor on one side and a cable attached to a gator on the other side...
                                   
it went perfect...

It needs quite a few new blades but I hope he keeps the vane; its weathered, old and clearly was used as a BB gun target but it carries a story with it. 





4.25.2015

PEANUT BUTTER PILL POCKETS


These pill pockets are the best: mess-free, cheap, quick, easy and most important for me, Rufus eats his pills without any issues.


This is Rufus...
           
He has chronic yeast...all over his body: his paws, his mouth, his ears and his belly. If he is not on his meds it is horrible which means I am giving him four pills per day, spraying his infected areas with a spray and putting ointment in his ears twice a day. He has been on numerous different diets, currently is on an all-natural lamb gluten-free diet. He is a high maintenance dog...but we love him and I hate seeing him in pain.

Every morning and evening I feed the dogs and drop two pills in Rufus's food bowl. I don't even know why I bother; he can always detect them which means my next step is to grab a fork full of peanut butter and attempt to hide the pills in the peanut butter which he is still often times able to detect. It is frustrating and messy. Then after I finally get him to take his pills I have to get another sample of peanut butter because this guy is giving the the puppy eyes wanting a taste of peanut butter too...
          



PEANUT BUTTER PILL POCKETS
Adapted from muttnut
Makes 12 pill pockets

1 Tablespoon milk
1 Tablespoon peanut butter (chunky if your dog can detect pills easily)
2 Tablespoons flour (any kind)



Note: Measurements for 30 pill pockets
1/2 cup milk
1/2 cup peanut butter (chunky if your dog can detect pills easily)
1 cup flour (any kind)


Add the ingredients to a bowl and mix...

Form the dough into a ball...

 Divide into 12 small balls...

You can push a pencil end through the ball if you want a pill holder or just push the pill through when you are ready to give to your dog. Store in the fridge.

Mess-free and easy...


PRINT RECIPE


4.24.2015

AUNTIE COCO'S CINNAMON ROLLS




I flew to Georgia for Easter to visit my brother, his wife and kids. We went to the top of Stone Mountain...
                    

sat on the porch and watched beautiful sunsets...
          

relaxed and played night games outside in the dark with the kids. And listened to the lonesome whippoorwill...ALL NIGHT LONG. 

However, staying up late with the whippoorwill was worth it when I  woke up Easter morning to this... (my sister-in-law knows the way to my heart) the most intoxicating smell AND the most amazing cinnamon rolls ever!


AUNTIE COCO'S CINNAMON ROLLS
Adapted slightly from Laurens Latest
Makes 12 cinnamon rolls

Dough:
3/4 cup warm water
2 1/4 teaspoons active dry yeast {use the fast acting kind}
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup milk, at room temperature
1 egg
1/3 cup vegetable oil
4 1/2-5 cups all purpose unbleached flour
Filling:
1/2 cup softened butte
1 1/4 cups packed light brown sugar
2 1/2 tablespoons ground cinnamon
Frosting:
1 teaspoon vanilla extract
1/4 - 1/2 cup heavy cream (you have to add slowly to find the right consistency you want)
1 1/4 cups powdered sugar

Make the Dough:
In the bowl of a stand mixer, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds.

In a small bowl, whisk the  milk, oil and egg. Pour into the water and yeast mixture. Stir another 20 seconds in the mixer.

Add 2 cups of flour into mixer and stir on low until incorporated. add the dough hook now and slowly add the remaining 2 1/2 - 3 cups of flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched.

Once it has reached this stage, knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.
Fill and Cut the Rolls:
In a medium size bowl, stir brown sugar and cinnamon together until combined. Set aside.

Punch down dough.

Flour a large clean table liberally with flour. Roll dough out to be a 20x30 rectangle {or as close to that as possible}.  Spread softened butter over dough, being sure to go right to the edges leaving a 1/2-inch strip untouched on one of the longer sides of dough. Add the brown sugar/cinnamon mixture over the butter. Start at a long end and roll dough into a log. Cut off the uneven ends to even out the log.  Cut the log in half and cut each half into 6 rolls, So you should have a total of 12 rolls.

Place into parchment paper lined, greased pans. 12 into a 9x13,  Cover pans with plastic wrap and dish towels. Let rolls rise another 1-2 hours or until they are touching and have risen almost double.

Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. Watch them carefully!
Make the Frosting: 
While the rolls are baking, mix the frosting. Add the powdered sugar and vanilla to a medium size bowl then add 1/4 cup heavy cream and stir until combined. Slowly add more heavy cream until you have the right consistency.

 Once rolls have been removed from the oven, frost them using half the amount of frosting made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.


PRINT RECIPE


4.21.2015

BACON AVOCADO CROSTINI



BACON AVOCADO CROSTINI
1/2 Baguette, sliced thin
1-2 Avocado(s), ripe
8-10 Slices of bacon
Salt and fresh ground pepper



Preheat oven to 400 degrees F.

Line a large baking sheet with tin foil and lay the bacon on the pan. (I always have to squeeze just-one-more-on-the-pan).

Bake for 15-20 minutes or until the bacon is really crispy.

Watch the bacon closely around the 15 minute mark because it can burn quickly, depending on how thick/thin the slices are. The bacon I use usually takes 20 minutes.

Remove the bacon and dry the bacon on paper towels.

Place the baguette slices on the baking sheet, drizzle with a little olive oil and bake until golden brown, about 5 minutes.  

Cut the avocado in half, remove the pit and scoop out the flesh. Mash with a fork in a bowl and add salt and pepper to taste. 

Crumble the bacon.

Remove the baguette slices from the oven and put a spoonful of mashed avocado on the baguette and sprinkle with bacon crumbles. 



I have big news! I have a black squirrel living in the tree right outside my kitchen window. It is a joke within my family because I get extremely excited whenever I see the black squirrel. I have been known to slam on my brakes and jump out of my car to take a photo of a black squirrel, causing my daughter to be late for school, but you can't blame me... they are rare...and now I have one right in my backyard! My goal is to having him eating out of my hand by the end of summer!



 PRINTABLE RECIPE

12.08.2014

APPLE PEANUT BUTTER RINGS


A healthy, quick and easy after-school snack for the kids that they love and can help make. And if you want to make your own nut butter try Maple Cinnamon Almond Butter or good old fashioned Homemade Peanut Butter.




APPLE PEANUT BUTTER RINGS
Serves 1-2

1 Honey Crisp Apple
2 tablespoons of organic peanut butter
1/4 cup pecans
handful of dark chocolate chips

Core the apple and slice approximately 8-10 rings. I love my apple peeler for this specific reason! I can adjust it so it peels, cuts rings and/or cores apples.


Spread peanut butter on the apple rings and sprinkle on pecans and chocolate chips.


Waiting for the kids to come home from school so he can chase after them on their sleds...



12.07.2014

S'MORES COOKIES



My kids LOVE s'mores and the other night our little elf had started a fire, was roasting a marshmallow and had set out everything to make s'mores...what a surprise!
The next day I had leftover chocolate, graham crackers and marshmallows so we decided to make s'mores cookies. The kids loved them even more than the traditional smore's. I may keep these cookies on hand in the freezer to use in place of graham crackers next time we roast marshmallows.

S’mores Cookies
Adapted from 6 sisters
Makes approx. 3 dozen cookies

Ingredients:

1 cup graham cracker crumbs 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, at room temperature 1/2 cup light brown sugar 1/3 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 18 large marshmallows, cut in half About 36 small chocolate pieces

Preheat the oven to 350 degrees F.  In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt.  Set aside. In another bowl, beat the butter and sugars together until creamy and smooth.  Add in the egg and vanilla extract and mix until combined.  Slowly add the dry ingredients and mix until just combined.  Use a small cookie scoop and drop dough onto a parchement-lined baking sheet, 1-2″ apart.  Bake for 8 minutes or until edges are just turning golden brown.  Remove from oven and gently press 1/2 of a Hershey chocolate rectangle in the cookie 
Turn the oven broiler on high and put the cookies with the chocolate under the broiler for about 30 seconds just until chocolate is melted (the chocolate will hold its shape even when its melted). Pull out cookies and set a half marshmallow, sticky side down, onto each cookie. Place cookies back in oven and broil for about 1 minute, keeping a close eye on them so they don’t burn.  Once marshmallows are golden brown, remove from the broiler and stick a chocolate piece in each marshmallow. If the marshmallow's crust is hard just use a small paring knife to cut into the crust to stick the chocolate piece in.  

12.05.2014

PARMESAN KNOTS


PARMESAN KNOTS
Makes 8


16 oz refrigerated biscuit dough (I use Pillsbury Buttermilk Biscuits or  this recipe for homemade dough)
5 tablespoons butter, melted
3 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
3/4 teaspoon dried oregano
1 teaspoon dried parsley flakes

Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. 

Place 2 in. apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown.In a bowl, combine the butter, garlic powder, oregano and  parsley; brush the warm knots with the butter mixture and sprinkle Parmesan on top. 

 Serve immediately. 




12.01.2014

FRENCH SILK CHOCOLATE PIE

I made this pie for Thanksgiving and was amazing! I started making it without reading the entire recipe and once I got to the whole raw egg part I almost threw it out but I looked at all that chocolate and felt it would be a shame. So I discussed it with everyone who was planning on eating it with me and no one seemed to have an issue (except me) so I went for it and am glad I did. It was the best chocolate pie ever! Just make sure you use fresh organic or pastured eggs. 



FRENCH SILK CHOCOLATE PIE

Chocolate Pie Filling:
4 ounces, dark chocolate, melted
1 tsp instant espresso powder (optional)
1 cup unsalted butter, softened
1/4 tsp salt
½  cups white sugar
1 tsp vanilla extract
3 eggs, fresh
1 pie shell, pre-baked for 10 minutes (follow directions)

Whipped Cream:
2 cups of heavy cream 
1 1/2 Tablespoons vanilla
1/4 cup powdered sugar

Chocolate Curls:
Chocolate bar

Pre-Bake the Pie Crust:usually 350 for 10 minutes: follow directions on package.

Make the Chocolate Pie Filling:In small microwave safe bowl melt 4 ounces of dark chocolate pieces  (stirring every 20 seconds until melted). Add 1 tsp espresso powder, stir and set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) butter, 1/4 tsp salt and 1 ½ cups of white sugar until fluffy (2 minutes). When melted chocolate is cooled, add slowly to  the butter/sugar mixture while mixing on low. Add 1 tsp of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 minutes add in the three eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours.

Make the Whipped Cream:
In a standing mixer with a wire whisk combine the heavy cream, vanilla and powdered sugar. Whip on low for about 30 seconds so it doesn’t splatter.Increase to high and whip until peaks form and can hold their shape…about 3 – 4 minutes (don’t over mix). Make the Chocolate Curls:
Using a vegetable peeler or a sharp knife shave the edge of the chocolate bar from top to bottom.

I pipe the whipped cream on the cold chocolate filling but you can just spread it all over too and then sprinkle the chocolate curls all over.


PRINTABLE RECIPE

11.29.2014

MONKEY BREAD MUFFINS

Everyone in my house LOVES monkey bread. It is so addictive and sadly so bad for you; I don't make it often but when I do I prefer using muffin tins versus a bundt pan. 


MONKEY BREAD MUFFINS
Adapted from here
makes 6 large muffins

1/4 cup granulated sugar
teaspoon cinnamon
1 can (16.3 oz) Pillsbury™ Grands! Homestyle refrigerated buttermilk biscuits
1/2 cup firmly packed brown sugar
1/3 cup butter 
(Add a walnuts and raisins if desired..I don't desire!)


Heat oven to 350°F. Lightly grease 6 extra-large muffin pan (or you can do 12 regular muffins with a shorter baking time)  with shortening or cooking spray. Note: do not use liners because they will stick. Mix granulated sugar and cinnamon in a large bowl.

Separate dough into 8 biscuits; and cut each biscuit into 9 pieces. Add pieces to sugar and cinnamon bowl and coat each piece completely. Add 12 pieces to each greased muffin cup, add walnuts and raisins among the biscuit pieces if using.

In small pan, melt the butter and add the brown sugar; once combined pour over biscuit pieces.


Bake approximately 15 minutes or until golden brown and no longer doughy in center. 
Cool in pan 10 minutes. 

Turn upside down or gently lift up with a fork onto serving plate. Serve warm.
 Enjoy...

The only thing my son wants for Christmas this year is a stuffed minecraft dog...and of course no one makes it so I have been sewing for the last two weeks making this dog...
 I made the collar removable to he can "tame" it with a bone...
 I cant wait to see his face when he opens the box...

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