Bolo de Prestigio

Filling:
3 egg whites
1/2 C granulated sugar
1 can Sweetened Condensed Milk
2 C shredded coconut, toasted


Cake:
1/2 C butter
1 1/2 C granulated sugar
6 eggs- separated
1/2 C Milk
1  1/2 Flour
1 C  Cocoa Powder
1/2 TB Baking Powder

Soak:
1/2 C Almond Milk
2 TB Coconut Milk


Ganache:
9 oz bittersweet chocolate
1 C heavy cream

Filling:
In a saucepan, combine the egg whites with the sugar and stir over low heat, stirring constantly, to warm (about 3 minutes), without boiling. Remove from heat and transfer to a mixer still warm, beating until the mix is cool and forms a meringue (firm peaks). Add the sweetend condensed milk, toasted coconut, and mix gently. Cover with plastic wrap and refrigerate until ready to fill the cake.


Cake:
With an electric mixer, place the butter and sugar in bowl and beat until it forms a whitish mixture. Add the egg yolks, one at a time, stirring constantly until mixture is smooth. Add the flour and cocoa powder gradually, alternating with the milk and mix. Finally, add the baking powder and egg whites- beaten stiff, mixing gently. Pour into a round (28 cm in diameter) and greased and floured Bake in oven (180 ° C) preheated for about 30 minutes. Unmold the cake is still warm and set aside.

Topping: (Ganache) In a bowl, combine the cream and chocolate and cook in double boiler, stirring constantly until creamy smooth and well blended. Remove from heat and set aside. allow to cool slightly before pouring over cake-

Assembly: Cut the cooled cake into two or three parts horizontally. Line a round (28 cm diameter) with plastic wrap, place each (one by one wrapped in foil) cake piece and moisten with almond milk mixed with coconut milk. Soak overnight.    To Assemble: Layer cake and coconut mixture and other cake layer. (continue with another layer of coconut mix and cake if you make three layers instead of two). Cover with plastic wrap and chill for about 3 hours. Unmold the cake on a serving plate, spread the icing, decorate with ribbons of fresh coconut and serve.

Teriyaki Bacon-wrapped Chicken Skewers

These recipes come from "Our Best Bites" cookbook- and I am only putting it here to have both recipes in one spot that I don't have to worry about spilling on- or tracking down.

The recipe states not to use thick sliced bacon-  but I use thick sliced Bar-S- and it seems to work fine for me.

http://www.ourbestbites.com/2009/04/bacon-wrapped-teriyaki-chicken-skewers/

I double the recipe for the teriyaki sauce right off the bat-

http://www.ourbestbites.com/2008/06/teriyaki-sauce/

The above links are to the actual blog recipes.

Middle made these for the first time for a class at school, and although the directions call for letting the skewers marinade for 4 plus hours- I have never had that kind of time- and they seem to do just fine- maybe one of these days I will marinade them that long just to see.  I also haven't managed to cook these on the grill yet- just baked them in the oven. 

As You Like It- Chicken Enchiladas

This works a bit like tacos- as each person gets to use whatever filling options and sauce options they enjoy.


2 to 3 lbs of chicken- cubed or cut to bite size pieces

Majito Lime flavored Marinade by McCormick Grill Mates
1/4 C Lime Juice
1/4 C olive oil

3 cans cream of chicken soup
1 C sour cream
small can of diced green chilies


Filling/Toppings:
Black Beans-rinsed and drained
Sliced olives
Chopped tomatoes
chopped onions
chopped green onions
Salsa
grated cheese
sour cream

red enchilada sauce- heat up
green enchilada sauce- heat up

Make marinade from Majito Lime seasoning pack-lime juice- and olive oil and put in large baggie.   Add Chicken and marinade for 1 to 2 hours- longer is stronger flavor.

Mix together all soup, 1 cup sour cream, and can of diced green chilies.  Put in a large baking dish (like a 9x13) and heat in 350 degree oven for about 30 min or until heated through.  When there is about 10 min left of baking time, put chicken and marinade in a frying pan and cook chicken completely.  Add to hot soup mix.

Prepare all the toppings and filling choices.  Warm tortillas in oven or cook raw tortillas.

To serve-

Take a warm Tortilla-

Add meat/soup mix and whatever filling items they choose.  Roll up and cover with choice of enchilada sauce.

Crepes- savory

1 1/2 C  Flour
1  TB sugar
1/2 tsp baking powder
1/2 tsp salt
2 C milk
2  Eggs
 1/2 tsp vanilla
2  TB  melted Butter

Mix all ingredients in a blender.  Chill for at least 30 minutes.  (don't ask me how to cook them- I am not good at that.)

Cook crepes in pan- then fill with desired fruit, nutella, jams, etc.  Roll up and serve with a sprinkle of powdered sugar.

Chicken Pockets

Cooked Chicken- cubed
 (I prefer to boil chicken breasts in seasoned water)
prepared stuffing
grated cheese (usually cheddar)
crescent roll dough

chicken gravy-

Quantities will depend on how many you are serving.

I use 3 pkgs of rolls- and four chicken breasts- and two (6 serving) pks of stuffing mix- and this makes 24 pockets.

separate crescent roll dough into sections-  fold up the longer end and then smosh it flatter into a triangle shape slightly larger than it was when you sectioned it.

In center of dough- place a spoonful of stuffing, a spoonful of chicken meat, and a sprinkling of grated cheese.  Pull up the corners and pinch together, then pinch edges of dough together, closing in the stuffing mixture.  Bake on a baking sheet at 375* for approx 10-15 min (follow the directions on the rolls- with a minute or two extra)

Top with more grated cheese and serve with gravy.

You can make these up-  then freeze them before you bake.  After frozen, place in a freezer bag or container- then pull out what you need, thaw for 30 min or so, and bake a little longer than you would normally.  All ingredients are pre-cooked, so they just need to be heated through.

Spice Cookies

Note-  this dough must chill before baking-

4  3/4 C  Flour
2  TB baking soda
3/4 tsp salt
1/2 tsp baking powder
2 tsp  cinnamon
1  1/2  tsp ground ginger
=  combine- sift together and set aside.

3/4 pound of unsalted butter at room temperature
1  3/4 C  granulated sugar
2   eggs 
1 tsp real vanilla
1/2 C molasses


Cream butter and sugar until fluffy.  add eggs one at a time.  Add vanilla.  Beat on medium speed until just blended.  Add molasses.  mix until just blended.  Add dry ingredients.  Mix starting on low speed and increasing speed to med. high.  Mix just until blended (30- 40 seconds).  Roll into 4 logs- 1 1/2 inches in circumference and wrap in plastic wrap.  Chill for 1 to 2 hours (or they can be frozen for later use).  Remove just one at a time and slice 3/8" thick and bake at 350 for 12 minutes.  Let sit for 2 minutes on pan- then remove promptly to a cooling rack.

Giant Fortune Cookies

1 C  all-purpose Flour
1 TB cornstarch
1/2 C sugar
1/2 tsp salt
1/2 C cooking oil (like veg. oil or canola)
1/2 C egg whites
1 TB water
2 TB vanilla

prepare "fortunes"

mix all dry ingredients together.  Add oil and egg whites, beating until smooth.  Beat in water and vanilla.  Drop 1/3 C of batter onto a greased baking sheet (or silpat) and spread evenly into a 10" circle.  Bake only one or two at a time at 300 for about 14 minutes or until lightly golden brown.  With a WIDE spatula, remove one cookie at a time from the oven to shape.

Working quickly- flip the baked cookie onto your hand (use a towel or wear white cotton (church type) gloves to keep the cookie from sticking toyou hand).  Place a fortune paper in the center of a cookie and lightly fold it in half.  DO NOT CREASE THE COOKIE.  Next place the folded edge over the side of a bowl, allowing the ends to fall downwards.  Hold together for a couple of minutes while the cookie cools and firms.  Repeat.

Makes about 6 large cookies - you can also make small ones-  but still only make one or two at a time.
This takes some practice to get nice looking cookies- but so fun to make.

Oatmeal Cookies

2 C  brown sugar
2 C  granulated sugar
2 C  BUTTER (not marg)-  softened
4     eggs
1 tsp salt
2 tsp  baking powder
2 tsp  baking soda
2 tsp  real vanilla
4 C  Flour
5 C  Quick cooking oats (not instant)
3 C  chopped nuts (optional)
3 C  raisins (optional)
3 C  chips (chocolate, butterscotch, white chocolate, whatever you like- and also optional)


Preheat oven to 400. Cream sugars and butter.  Add eggs and beat well.  Add next 4 ingredients and mix well.  Mix in flour and oats.  Add any optional "treat" ingredients.  

Make into golf-ball sized balls of dough.  Place on cookie sheet 2 " apart and press down slightly.  Bake for 6-8 minutes-  don't want to overcook these.

makes approx 75- 100 cookies- depending on size of dough balls.

Rolo Cookies

1 C  Peanut Butter
1/2 C Shortening
1/2 C Butter
1 C packed brown sugar
1 C granulated sugar
1/4 C milk
2 eggs
3  1/2 C  Flour
2 tsp baking soda
1 tsp  salt

2 bags rolos-  unwrapped

preheat oven to 375. 

Cream first 5 ingredients. Combine dry ingredients in a separate bowl.  Add eggs one at a time to sugar/butter mixture.  Alternate adding dry mixture and milk to creamed mixture- beginning and ending with dry mixture.  Use a small cookie scoop to scoop dough.  Press unwrapped rolo in middle of dough until rolo is covered with dough. Place on cookie sheet 2 inches apart.  Bake 8-10 minutes- let cool for about 2 min- then move to a cooling rack.

Cony's Corn Bread

Warning-  this one goes fast- so you better make plenty.

Heat oven to 400degrees F

In a large bowl, cream together:

2   Eggs
1 C Buttermilk
3/4 C Melted Butter

Add the following:

2 C sifted Flour
1/2 tsp. Salt
3/4 C granulated sugar
1 tsp Baking Soda
1/2 tsp Baking Powder
1/3 C Cornmeal
14 oz can of Cream style Corn

optional- add 1/2 c frozen corn

Pour into a well greased 9 x 13 baking pan.  Bake for 20 min or until a toothpick insterted in the middle comes out clean, or watch for the top to be kind of browned and with a few slight cracks.

Butter the top after removing from oven (if desired- I didn't when I made this for Thanksgiving.


Totally awesome on its own-  but you can serve it with Honey Butter if you feel like it.

Honey Butter

1/2 C softened Butter
1/2 C Honey
1/2 C powdered Sugar.

Blend together until smooth. Refrigerate until firm.  Serve on scones, rolls, or cornbread.

Bubble Up Pizza

This basic idea came to me through the Pamp. Chef Co.

I have been trying to cook it in the dutch oven while camping and have not quite got it figured out- but I am getting closer.

3 cans (7.5 oz  each) of the small refrigerated buttermilk biscuits
1 1/2 Cups pizza sauce  ( the original calls for a 14 oz jar of spag. sauce)
3 Cups grated cheese of your choice (usually mozzarella and cheddar)
1 clove garlic, minced
various pizza toppings of your choice ie: precooked sausage, bacon, and/or chicken, pepperoni, ham/canadian bacon, pineapple, onions, olives, etc.

in an oven:  375  for 30 min. bake in a 9 x 13 pan. 

cut biscuits into quarters if using the smaller biscuits, (and into 8ths if using the Grands). Put pieces in a bowl and add 1 cup of the sauce and 2 cups of the grated cheese, and the minced garlic.  Stir well and then stir in the toppings of your choice.  Place in baking dish or lined dutch oven. Top with remaining sauce and cheese, then bake.

Now- I think our problems in the dutch oven have been mainly from using the big - grand- biscuits- and the first time was covering with the lid.  The DR has a cool contraption for the dutch oven that goes over it like a tent and works like having coals on the top- anyway- it works best to just have that over the top, plus the smell is very tempting for any one within nose distance.  So- we will try again next time- and see if we can get totally cooked and not burnt biscuits.  I have noticed that the pizza always gets eaten any way.

Krispy S'mores Bars

1/4 C butter or margarine
45-50 regular sized Marshmallows
1 tsp Vanilla
1  Box ( smaller- like 14 or 15 oz size) Golden Grahams

4-6 whole chocolate bars. Depends on person preference.

Bag of mini-marshmallows.

Spray or butter a 9x13 pan. Unwrap Chocolate bars.

Melt butter and marshmallows over medium low heat in a large pan.  Add Vanilla.  Add box of cereal and stir well, to coat all.  Pour cereal mixture into prepared pan and press level with buttered hands.  Place pieces of chocolate bars across the top, using as many as you want.  We broke them into the 3part sections and placed them across with a little space in between- we used 5 bars I think.

Then cover with mini marshmallows so that you can't see the chocolate.  (We also use regular marshmallow cut in half.)

Now- for the tricky part.  Try not to start a fire in your oven.  This helps it to remain edible.  :)

Turn the oven broiler on to LOW-  I don't recommend using high because- well- in about 30 seconds you might just see lots of flames.  Make sure to keep the pan far enough away from the broiler as well. (you want about three inches clearance).  Now- broil until the marshmallows are nice and golden.  I don''t recommend blackened, although it does make for a more authentic s'more taste. Watch CAREFULLY- because it goes pretty fast. Remove from oven, let cool, and cut and serve.

Now- if you HAPPEN to burn your marshmallows, you just might be able to carefully scrape off the marshmallows and try that again.  Not that we have personal experience with that scenario or anything.  It is purely hypothetical. And no permanent damage incurred.  Except to my waistline.

"Black" and White Brownie Bites and Tarts

This topping for brownie bites or even for tarts is just a bit yummy- and obviously very easy.



Easy Topping/ Filling:

Mix together :

3 oz instant pudding (chocolate or white chocolate is yummy)
1 C cold milk
1 C Cool Whip-

allow to set up a little then pipe it on top- you can garnish with fruit or chocolate shavings if desired.



This topping is also yummy but more involved:


2 oz of Baking White Chocolate
2 TB milk
1 8oz pkg of softened cream cheese
1/4 C powdered sugar
1 C Cool Whip


Microwave milk and chocolate for 1 min. Stir until smooth. Mix sugar and cream cheese well and add chocolate mix. Fold in Cool Whip. Let set up- then pipe onto brownie bites or tarts.



Brownie Bites:

For the brownies- you can make from scratch if the recipe is more cake like- if not use a mix and follow the directions to make the cake like version (usually just an additional egg). Then using a mini muffin tin- grease

Indent brownie cups immediately when you remove them from the oven. I have a tart shaper for that- but you could use something else- like a medicine measuring cup or something else that fits inside of the muffin tin and leaves about 1/8 inch or so around the edges. Cool 15 minutes and remove from pan- finish cooling completely before topping.



Tarts:

1/2 C butter
1/3 C sugar
1 egg yolk
1 tsp vanilla
1&1/3 cups flour

Beat butter until fluffy. Add sugar until well blended. Add yolk and vanilla-mix well. Add flour gradually, beat constantly until blended.

make small balls from dough- approx- 1 tbsp size- you want enough that it come up to the top of the cup when it is formed. Place in mini muffin tin or mini tart pan. Push down with tart shaper to form or the back of a round measuring spoon. Bake at 350-

If using jelly to fill-

bake 8-10 min. Fill indentation with small amount of jelly. Bake an additional 8-12 minutes. Cool 2-3 minutes only- then remove to cooling rack. you can also put jam in afterwards- which is what I did


If filling after baking-

then cook for approx 13- 15 minutes- cool 2-3 minutes ONLY- then remove to cooling rack and allow to cool completely before filling with pudding filling.

It is important to remove from pan quickly or you will have a tough time getting them out.

Sweet Potato

3 C   mashed Sweet Potatoes
1 C   sugar
1/2  tsp  salt
2      eggs
1  tsp cinnamon
1  tsp  cloves
1/3 C melted butter


Mix all ingredients together and put in a buttered 9x9 baking dish

Make topping.

Topping:

3/4 C brown sugar
1/3 C flour
1 C chopped pecans
1/3 C soft butter

Mix topping ingredients and put over the sweet potato mixture.

Bake at 350 for 25-35 minutes

Black Bean Soup

Black Bean and Salsa Soup

4 (15 oz) cans black beans, drained and rinsed ( I chose low sodium)
3 cups of fat free vegetable broth
1 1/2 to 2 cups of chunky salsa
2 tsp ground cumin

***if desired**1 or 2 additional cans of beans, drained and rinsed, reserved

sour cream and sliced green onion for garnish.

In a blender or processor, combine beans, broth, salsa, and cumin. I had to do two batches because it was too much for one- so I did 2 cans beans, 1 1/2 c of broth, half of the salsa and cumin. Blend until smooth and put in a sauce pan. Repeat with rest of the remaining ingredients except for your reserved beans.

***If you want whole beans in your soup, add the reserved beans, and if not- that is okay too.

Heat through over medium heat and serve with garnish.

Banana Cake (or bread)

1/2 C  margarine (I use Gold n Soft or Blue Bonnet)
1 cup sugar
2 eggs
( 1 tsp pure vanilla if desired)
3-4 smaller bananas - mashed
1/4 cup milk
1 tsp lemon juice
2 cups Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

chopped pecans or other nuts if you desire 1/2 cup or so- I don't measure, just throw in a handful or two.

Cream margarine and sugar. Add eggs and beat well. Add bananas (confession- I just throw them in and let the mixer mash them) vanilla if desired, milk, and lemon juice. After those ingredients are mixed in well, add the baking powder, baking soda, and salt. I add these separate from the flour so that they get a better chance to fully incorporate instead of using the sifting method. Then, add the flour and nuts (if you are).

Bake in a 8 x 8 cake/brownie pan- at 350 degrees for approximately 45-50 minutes. Or you can bake in a loaf pan for banana bread and you would need to bake it for an hour.

For a 9x13 pan, double the recipe.

C. Rio Black Beans

C. Rio Black Beans

2 TBSP Olive Oil
2 cloves Garlic, Minced (please- use fresh, it really makes a difference)
1 tsp Cumin
1 can (approx 15 oz) Black Beans, rinsed and drained
1 1/3 Cup Tomato Juice
1 1/2 tsp Salt
2 TBSP fresh Cilantro, chopped

In a Non-Stick skillet, warm Olive Oil over medium heat. Add Garlic and Cumin and heat until you can smell it (just a minute or two- do not burn the garlic, you will be sad) Add Beans, Tomato Juice, and Salt. Stir and warm until heated through. Just before serving, add the Chopped Cilantro.

Chicken Fajitas

Today's Offering is a totally new to me recipe that was born out of the desire to not turn on the oven. I had planned on making enchiladas, but our AC has been misbehaving, so I tried to think of what I could make using many of the same ingredients and what I had at home- since it happened to be on Sunday. I did a search for fajitas, and found one from Miss Paula Deen which seemed very promising- 5 star rating, and 90 reviews. After reading many of the reviews- I made a modification or two, and off I went. Delish- and rather adaptable. Easy as well.




Ingredients based from Paula Deen: I recommend doubling it

2 TB Canola Oil
3 TB FRESH Lemon Juice
1 TB FRESH Lime Juice
2 garlic cloves, minced
1 1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce ( I gave three shakes of Cholula Hot Sauce- Chili Lime flavor)
1/2 tsp Kosher Salt
Freshly ground black pepper

Mix together and place in a strong large baggie (freezer- gallon sized)
Then add and make sure they are well coated:

4 or 5 Thawed pre-frozen Chicken Breasts (can use 1 1/2 pound of shrimp or steak) . The original recipe said to marinate for a much shorter time, but most reviews said longer- I marinated ours for 3 hours.


2 medium onion, halved and sliced lengthwise
2 green bell pepper, sliced ( or you can use 1 green and 1 red bell pepper, sliced)

flour tortillas (We use Raw Tortillas that we cook fresh- if you haven't tried them- you really -really should.)

1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar or Monterey Jack cheese, shredded, for topping


Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Serve hot- and if you are cool enough to have the little cast iron servers- check here for the full instructions- and original recipe.

http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html

German Pancakes

German Pancakes:

For 8x8 pan:

3 TB butter
- place in baking dish and put dish in oven while it preheats. do not let the butter burn- just melt!

3 Eggs
1/2 C Milk
1/2 C flour
1/2 tsp salt

Beat eggs. Add remaining ingredients and blend well. Remove preheated pan from oven and pour batter into pan with the melted butter. DO NOT STIR. Return pan to oven and bake for 15 to 20 minutes at 400 degrees until puffy and lightly golden brown (the puffy will fall somewhat after it leaves the oven. Serves 4

Serve with maple syrup, the fabulous buttermilk syrup, fresh fruit, powdered sugar, whatever pancake topping floats your boat, but you shouldn't need any additional butter on them :)

For a 9x13 pan- double the recipe, and bake for 20-25 minutes- it will serve 6-8 (depending on how big of eaters you have).