Yum

Thursday, February 28, 2013

Cheesy Hash Brown Potatoes



My mother in law made a version of these, at Christmas and I've been thinking about them ever since. I've seen them posted here and there, but never took the time to buy the ingredients and make them. Mostly because I thought the kids would not like them at all. So, when Hubby decided to make his AWESOME ribs, I decided it would be the perfect opportunity to make these.




 I just love how creamy and unctuous these potatoes are. And the cheese! I think what Hubby and I both like best about these is all the cheese. I didn't have any cream soup on hand, so I decided to make a cream sauce base to mix in with the potatoes. Everyone LOVE LOVE LOVED these, and Hubby and I both fought for leftovers; over the next few days, LOL. These would be great for a potluck, a brunch of like I did, to go with fabulous BBQ ribs.

Cheesy Hash Brown Potatoes
printable version

1 lbs frozen hash browns
1/4 cup butter, melted
1 C sour cream
4 Tbs butter
1/2 cup onion, peeled and chopped
3 Tbs flour
2 tsp chicken soup base
1/2 C chicken stock
1/2 C milk
1 1/2 cups cheddar cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees. Grease an 9 x 13 inch baking dish, with butter.

In a pot, over medium heat, melt 4 Tbs butter and add the onions; cook until onions are translucent and soft, about 4 minutes. Add in chicken soup base and flour and stir to coat onions; cook for 1 minute. Whisk in the chicken stock and milk and cook until thick. Cool to room temp.

In a large bowl mix the hash browns, melted butter, sour cream, onion mixture, 2C cheddar, salt and pepper. Place in prepared baking dish, sprinkle with remaining 1/2 C of cheddar. Bake for 45 minutes, or until the top is browned.




This post linked to

What's Cookin' Wednesday
Wednesday Extravaganza
Full Plate Thursday
Tasty Thursday
Somewhat Simple
Thursday Favorite Things
Angela's Foodtastic Friday 
Church Supper

Tuesday, February 26, 2013

Sweet Potato Hash and Eggs


 Wow, we are at the end of February already! Didn't we just have Christmas?? Things here have been super hectic lately, with Mr.B turning 8, my nephew visiting from Alberta and my Mother in law coming to stay for a few days to attend Mr.B and Hubby's birthdays. Sometimes I feel like time is going so fast, that I can't hardly breathe. I also find that I have so much on my plate, I am often forgetting important things; like taking stuff out of the freezer, to thaw for dinner. On those nights I like to turn to breakfast for dinner and my newest obsession is sweet potato hash.



 I like to make my hash sweet and spicy, while I tone down the heat for the kids. They aren't HUGE fans of sweet potatoes, but I find if I pair it with a fried egg, they'll be more likely to eat them. This dinner is so simple and easy. It takes maybe 10 minutes for the potatoes to soften, since they are diced to small pieces. Paired with some toast, this breakfast for dinner is a fast, easy and delicious way to get dinner on the table. If you're looking for more fast, easy and delicious dinner ideas, don't forget to check out this week's Simple Supper Tuesday!

Sweet Potato Hash with Eggs
printable version

3 sweet potatoes, peeled and cut into 1/4-1/2 inch cubes
1 small onion, finely chopped
2 Tbs olive oil
pinch of sea salt
fresh ground pepper
a dash or two of cayenne pepper
1/4 C maple syrup
2 sprigs of fresh thyme, stripped and leaves chopped
4 eggs
1 Tbs butter
sea salt and pepper
1 tsp chopped parsley, for garnish
hot sauce to serve (optional)

In a large non stick pan heat the olive oil, over medium heat. Add in the onion and cook for 2 minutes. Add in sweet potatoes, season with salt, pepper and cayenne pepper; cook for 3 minutes. Add the maple syrup and thyme into the skillet, stir to coat sweet potatoes and cook until soft.
   
While the sweet potatoes are cooking, preheat a second skillet over medium low heat. Melt butter in skillet and once it starts to foam crack in eggs. Season with salt and pepper and cover with a lid. Cook eggs to preferred doneness.

Place sweet potato hash onto 4 plates. Top with 1 egg each and sprinkle with chopped parsley. Serve with toast if desired.




This post linked to

In & Out of the Kitchen
See Ya in the Gumbo
Hearth and Soul
Tasty Tuesday
Delicious Dishes

Monday, February 25, 2013

Simple Supper Tuesday # 6

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So please share your crock pot, 30 minute, or 5 ingredient recipes (easy desserts are also welcome)!!


Last week's recipe(s) with the most CLICKS





7 Up Pork Chops- Cheese Curd in Paradise





Recipe that caught my eye


 
 
 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />


Party Rules

 
  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome) 
  2. Please link back to THIS post on Hun... What's for Dinner?
  3. Please use link to direct recipe, not to your home page.
  4. Please visit others and leave comments if a recipe catches your eye 

Saturday, February 23, 2013

Mini Ice Cream Cone Hi Hat Cupcakes



This past Wednesday, was Mr.B's eighth birthday and he asked if I could make cupcakes, to bring to class. Of course I said yes, then we started discussing flavours, frostings and decorations. My friend Jeanine, from The Baking Beauties, recently posted a Mini Hi Hat Cupcake recipe. I've been eying Hi Hat Cupcakes on Pinterest for over a year, but never mustered enough courage up to try making them. So, while Jeanine and I chatted about her cupcakes, she mentioned how cute they would look, in little mini ice cream cones. I told her I'd try it for Mr.B's cupcakes, which is what I did. I must say that mini cone cupcakes are MUCH more difficult than regular cone cupcakes. The tiny cones, which have a tiny bottom, were very unstable. And thankfully the box of cones I bought contained 48 cones, because I over filled the first 12 cones and they spilled over while baking. Lesson learned, the remaining 36 baked up perfectly.



Making the frosting was fairly easy, but would have went more smoothly if I had a candy thermometer. Please note that all the whisking will make feel like you arm will fall off, but don't stop, you have to keep whisking the frosting, while it heats. The resulting marshmallow frosting is unbelievably delicious! Once again, the unstable mini cones proved to be a challenge while piping on the frosting and placing them into the freezer. Thankfully I left them in there long enough, that the chocolate set quite quickly, once dipped. Despite all my little hiccups, seeing the look on Mr.B's classmates faces was worth it all. They were amazed that I had made these for the class and all asked how I had done it. Even the teacher was surprised that I had made the cupcakes. Silly people.... don't they know who I am???? LOL


Mini Ice Cream Cone Hi Hat Cupcakes
adapted from The Baking Beauties

1 box of 48 mini ice cream cones
1/2 pkg chocolate fudge cake mix (I used half chocolate and half yellow cake mix)
1 egg
1/4 C oil
2/3 C water
dark chocolate wafers
rainbow sprinkles

Frosting Ingredients:

1 1/2 ounces egg white (about 2 medium eggs)
2 Tablespoon water
7/8 cup (1 cup minus 2 Tablespoons) granulated sugar
1/8 teaspoon cream of tartar
1/2 teaspoon gluten-free vanilla extract
1/2 teaspoon strawberry extract (if not doing strawberry, omit, and add an additional 1/2 teaspoon vanilla extract)
dollop pink gel food colouring (optional)

Preheat oven to 350 degrees.

In a bowl, combine half the cake mix, egg, water and oil and beat for 2 minutes (the remaining cake mix can be wrapped up and placed in the freezer, for later use). Carefully fill each cone HALF full and place them in a 12 cup muffin tin. Carefully place muffin tin into the oven and bake cones for 10-15 minutes. Let cool completely and repeat with remaining cones and batter.

Frosting Directions:

In a stainless steel mixing bowl, whisk together the egg whites, water, sugar and cream of tartar. Set the bowl over a saucepan of simmering water and continue whisking until the egg whites are hot (about 160*C).
   
Using a heavy duty hand mixer, or a stand mixer, beat the egg whites until stiff peaks form, and the frosting has cooled to room temperature. This takes about 12 minutes. Add the vanilla, strawberry extract and gel colouring at this time. Beat until the flavourings are evenly distributed. Use immediately.
   
Using a piping or heavy duty resealable bag with the corner cut off, pipe the frosting in swirls onto the cupcakes, until they are tall & pointed on top. Place frosted cupcakes on a cookie sheet and place them in the freezer for 10-15 minutes.

In a tall narrow cup, melt chocolate melts in the microwave for 90 seconds, stirring every 30 seconds. Once chocolate is melted and smooth, take set cupcakes and carefully dip frosted tops into the chocolate, letting excess chocolate drip off. Top with a pinch of rainbow sprinkles and return to the freezer, to set up; about 10 minutes. Store cupcakes in an air-tight container in the fridge for up to 3 days.
 


This post linked to

Talkin About Thursday
Friday Favorites
Saturday Show & Tell
Weekend Potluck
Saturday Spotlight
Super Saturday Show & Tell
Church Supper

Thursday, February 21, 2013

Fudge Topped Brownies


One of my favourite blogs Hugs & Cookies XOXO has a monthly bake along on Facebook, where friends and followers can bake a recipe she chooses from her blog. This months Bake Along was dedicated to these brownies. As soon as I saw them, I knew I wanted to make them! Now I'm a little late in the bake along game, since this is round 67. In my defense I didn't know Danielle was doing bake alongs until this month. Had I known, I would have been backing more of her fabulously mouth watering desserts!



These brownies are the best brownies I've ever made!!! They are so moist, tender and rich. Perfect with a big glass of milk, these brownies will have you swooning with the first bite. How could they not though, with 2 cups of sugar, heavy cream and chocolate ganache. I made mine in my Pampered Chef brownie pan and in my medium muffin tin. I also topped them with candy coated chocolate sprinkles, to make them super cute.  Totally indulgent and decadent!!

Fudge Topped Brownies
Hugs & Cookies XOXO adapted from Hershey's via That Skinny Chick Can Bake

1/2 teaspoon salt
2 eggs
1/2 cup cream
1 cup flour
2/3 cup cocoa, sifted
1 cup (2 sticks) butter, melted
2 cups sugar
2 teaspoons vanilla

Frosting:

2 cups semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 1/2 teaspoons vanilla

Instructions:

Preheat oven to 350°. Line 9 x 13 pan with nonstick foil and set aside.

Stir together butter, sugar, flour, cocoa, baking powder, eggs, cream and 2 teaspoons vanilla in large bowl; beat till all combined. Spread batter in prepared pan.

Bake 40 minutes or until brownies begin to pull away from sides of pan. When brownies are almost finished baking, combine chocolate chips with sweetened condensed milk in a saucepan and heat till chocolate melts. Add the and 1 1/2 teaspoons vanilla.

 Immediately spread over hot brownies (I waited 2 minutes before pouring it on). Allow to cool on wire rack then refrigerate. To serve, cut into bars.

Makes 24 to 36 brownies.




This post linked to

Spring Fling
Church Supper

Wednesday, February 20, 2013

Surprise Recipe Swap- Caramelized Banana Bread



It time for February's Suprise Recipe Swap, where a group of us bloggers are secretly assigned each others blogs, to re create a recipe from. This month, the blog I was assigned to, was Morsels of Life. The Morsels of Life blog, is a great hodge podge of recipes. You'll find a great variety of different types of cuisine, from Asian, to Tex Mex and also some wonderful desserts. All of which leave you wondering what will be coming next, to Morsels of Life.




With so many mouth watering recipes to choose from, I was really intrigued by the Caramelized Banana Bread. We LOVE banana bread and I'm always on a search for new varieties. I like that you caramelize the already sweet and ripe bananas, giving them a deep rich sweetness. The bread is super moist and the flavour is amazing. Plus, you're not using a ton of sugar and to tell the truth, you can even really tell. The kids and I have been snacking non stop on the bread, since I made it Saturday afternoon. Thanks Morsels of Life, for such a great twist on banana bread!




Caramelized Banana Bread
adapted from Morsels of Life
  
3/4 teaspoon baking soda
3 – 4 bananas, mashed
1/4 cup brown sugar
2 tablespoons butter
1/2 cup milk
2 eggs
2 cups flour (I used half whole wheat and half white.)
1 tablespoon vinegar

 1. Melt butter in a pan, and then add bananas and brown sugar. Stir around a bit until bananas somewhat caramelized.
 2. Form Dry Team by combining flour and baking soda.
 3. Form Wet Team by combining eggs, milk, vinegar, and slightly cooled caramelized banana mixture.
 4. Combine Wet and Dry Teams, and pour into a greased loaf pan.
 5. Bake at 375F until golden brown and delicious, approximately 45 minutes.




This post linked to

In & Out of the Kitchen
See Ya in the Gumbo
Manic Monday
Tasty Tuesday
Delicious Dishes
Hearth and Soul

Monday, February 18, 2013

Simple Supper Tuesday # 5

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So please share your crock pot, 30 minute, or 5 ingredient recipes (easy desserts are also welcome)!!


Last week's recipe(s) with the most CLICKS


 Not Really Shepherds Pie- Crumbs in my Mustachio








 Quick Tuna Pasta- Aurora Spitfire




Recipe that caught my eye
 


 Broccoli Salad- Six Sisters' Stuff







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Party Rules 

  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please link back to THIS post on Hun... What's for Dinner?
  3. Please use link to direct recipe, not to your home page.
  4. Please visit others and leave comments if a recipe catches your eye

Sunday, February 17, 2013

What's for Eats? Feb 17, 2013

Happy Sunday!

We woke up to beautiful sunshine, which is making me restless today. Not sure what we'll end up doing, but I need to do something, LOL. Hubby's at work all day/evening, so it's just me and the kiddos. Tomorrow is Family Day, a new holiday that was created to encourage families to spend more time together. Only problem is, many businesses are still open. So instead of having the day off to spend it with family, Hubby will be catering to all the families lucky enough to have the parent's home. Sucks for us!!!



This week is going to be super busy. Mr.B's birthday is Wednesday, so I'll be making some cupcakes, for him to bring to school. Then we need to get ready for his party, next Sunday, which also happens to be Hubby's birthday. So, I need to go goodie bag shopping, Hubby will have to make the cake and we'll have to field RSVPs to the party, which is being held at a local arcade/laser tag establishment. Hoping it's a fun day!! Oh and my nephew is coming to visit for the week!! Super excited about that! Here is my plan for dinner this week

Saturday, February 16, 2013

Butterscotch Swirl Cake




Ever since I was a teenager, one of the things I love to do when I'm bored is baking. I don't know why, but when I feel like I have nothing to do, I feel like baking. Which was the case last Sunday. Only problem was, I had used the last of my flour, to make pancakes for breakfast. So, what would I make, with no flour. Then I remembered that we have quite a few cake mixes in our cold storage room, so I decided to make something with that. BUT.... I didn't want just a plain cake with frosting.... I wanted something different. I turned to my Complete Cake Mix Magic cookbook and found this recipe.




 I had some butterscotch pudding in the cupboard, since for ever, so I figured this would be a great way to use it up. The pudding makes this cake super moist and it has an amazing caramel flavour. The kids and I were practically drooling over the smell of the cake, as it was baking. I love how just the simple addition of brown sugar, to some of the batter, makes a beautiful dark swirl in the cake. The glaze was a bit tricky, since it started to set, before I poured it onto the cake. Thankfully the warm cake, insured that the glaze evened out and made this cake so pretty. Super easy, CRAZY delicious and a fun way to kick up a store bought mix.

Butterscotch Swirl Cake 
adapted from Complete Cake Mix Magic

CAKE:
1 pkg (4 serving size) butterscotch instant pudding mix, divided
1 pkg white cake mix (I used yellow cake mix)
2 eggs
1 1/3 C water
1/4 C butter, softened
1/2 C packed brown sugar (I used dark brown sugar)
2 Tbs all purpose flour (I used coconut flour)

GLAZE:
1/4 C butter
3 Tbs reserved butterscotch pudding mix
2 Tbs corn syrup
2 Tbs milk
1 C powdered sugar

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube/bundt pan.

1. Cake: Reserve 3 Tbs of the pudding mix for the glaze. In a large mixer bowl, combine remaining pudding mix, cake mix, eggs, water and butter. Beat on medium speed for 2 minutes. Reserve 1 cup or the batter. Spread remaining batter evenly in prepared pan. Add brown sugar and flour to reserved batter. Mix well. Spoon over batter in pan. Run tip of knife through batters to create a marble effect. Bake for 40-50 minutes or until a tester inserfted in center comes out clean. Cool for 25 minutes in pan on a wire rack, then remove from pan and place on rack set over waxed paper.

2. Glaze: In a small saucepan over low heat, stir butter, reserved pudding mix, corn syrup and milk, until butter is melted and mixture is smooth. Remove from heat. Stir in powdered sugar. Quickly spoon over warm cake. Let glaze set, before cutting cake.




This post linked to

Talking About Thursday
Friday Favorites
Weekend Potluck
Gallery of Favorites
Saturday Share with Us
Saturday Spotlight
Your Great Idea Linky Party


Friday, February 15, 2013

Bacon-Mozzarella Accordion Style Garlic Bread




Yesterday was Valentine's Day. Though we had a simple dinner, I wanted to make an appetizer that wowed Hubby. When we go out to eat, if it is on the menu, we order a bruschetta type accordion bread. I thought I could make an awesome garlic bread, using the same concept, but adding ingredients that we totally love. We often like to top leftover garlic bread with mozzarella cheese, to make it seem new again, so I wanted to incorporate that between the garlicky slices or baguette. And we all know how AWESOME bacon is right??





This is a super simple, yet deliciously impressive appetizer. I'm sure your guests would all Oooh and Ahhh over the ooey gooey bread with bacon. They would be totally CRAZY if they didn't!! The kids really loved this too. The inside was soft and garlicky, full of cheese, bacon and nice fresh green onion. The outside was crispy and buttery. Between the 4 of us, we managed to eat the whole loaf and as a result Mr.B declared last night dinner, the best Valentine's Day dinner of his life, LOL.

Bacon-Mozzarella Accordion Style Garlic Bread
printable version

1 demi baguette
1/3 C butter melted
3 cloves garlic, peeled and minced
5 slices Applewood Smoked bacon, chopped
1 C part skim mozzarella, grated
2 green onions, green tops only, chopped

Preheat oven to 350 degrees.

Using a serrated knife cut slits into the baguette, making sure NOT to cut completely through the bread, about 1/2 inch apart. Place into a baking dish and set aside.

In a microwave safe bowl, mix the butter and garlic. Microwave on HIGH for 45 seconds, until the butter is hot and melted. Set aside to let garlic infuse.

In a small skillet, over medium heat, cook bacon, to desired doneness. Remove cooked bacon with a slotted spoon, to a paper towel to drain. Once bacon has cooled, toss it with the mozzarella and green onion.

Gently separating each slice of the baguette, brush the insides of the bread with garlic butter. Next, insert generous pinches of cheese-bacon mixture into each slit. Brush stuffed bread with remaining garlic butter and top with any remaining cheese-bacon mixture.

Bake in upper 1/3 section of your preheated oven, for 5-10 minutes, until the cheese has completely melted. Serve warm.




This post linked to

Wednesday Extravaganza
What's Cookin' Wednesday
Somewhat Simple
Thursday Favorite Things
Full Plate Thursday
Tasty Thursday

Tuesday, February 12, 2013

Crock Pot Italian Mozzarella Chicken



Thought I love my crock pot, I haven't used it as much as I have been lately. Usually I'd pull it out, once every couple of months, for spaghetti and meatballs, soup, pulled pork. Lately, with being at school all day on Mondays, Mr.Crock has been making an appearance more often, and I'm actually starting to love Mr. Crock. I mean who else could you have a delicious meal waiting for you, when you've been gone all day?




This week, I threw something together with a bunch of bits I had in the fridge. Some frozen chicken from the freezer, marinara sauce, cheese, pasta and olives. Pretty good eh? The chicken was fall apart tender, but a bit dry. I let it cook for about 8:30 hours, so I'd reduce that to 6 hrs in the future. The kids loved the pasta with the olives and the wonderful gooey cheese on the chicken. Served with a salad, you have dinner ready in about 15 minutes. Perfect in my book, LOL

Crock Pot Italian Mozzarella Chicken
printable version

4 boneless skinless chicken breasts (can be frozen)
salt and pepper
1/2 tsp basil
1/2 tsp oregano
3 cloves garlic, minces
2 c marinara sauce
1 C mozzarella cheese, grated
1/2 lb penne pasta
1/3 C pimento stuffed olives, chopped
1/4 C Parmesan Cheese

Season chicken breasts on both sides with salt, pepper, oregano and basil. Place in a 4 qt slow cooker, sprinkle with minced garlic and top with marinara sauce. Cook on low for 6 hrs.

Once chicken is cooked, bring a large pot of salted water to a boil. Add in pasta and cook to al dente. Remove Chicken from crock pot, onto an oven safe baking sheet. Top equally with shredded mozzarella and set aside. Add chopped olives and Parmesan to sauce in crock pot, cover and cook, while pasta is cooking.

Preheat broiler and place cheese topped chicken under broiler, to melt and toast the cheese. Toss cooked pasta with sauce and serve with chicken.



This post linked to

See Ya in the Gumbo
In and Out of the Kitchen
Manic Monday
Hearth and Soul
Tasty Tuesday
Delicious Dishes

Monday, February 11, 2013

Simple Supper Tuesday # 4

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So please share your crock pot, 30 minute, or 5 ingredient recipes (easy desserts are also welcome)!!


Last week's recipe(s) with the most CLICKS












Recipe that caught my eye







 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />



Party Rules 
 
1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome) 
2. Please link back to THIS post on Hun... What's for Dinner? 
3. Please use link to direct recipe, not to your home page.  
4. Please visit others and leave comments if a recipe catches your eye

Sunday, February 10, 2013

What's for Eats: Feb 10, 2013

I've been putting off making my meal plan all day. One reason is limited groceries this week and another reason is, I just wish someone else could cook once in a while, LOL. Though I LOVE being in the kitchen, I sometimes get burnt out trying to organize dinner, week after week. And with it being Valentine's week, I feel like I should be making fancy meal after fancy meal..... not gonna happen in this house, this year, LOL




Hubby will be off for Valentine's Day ( I know! I was shocked too, LOL), but we'll be celebrating at home. With Mr.B's birthday party in 2 weeks, we're pinching pennies. Why is it, the older kids get, the more expensive their parties become? Sure we could do the at home party, but lets face it- Hubby and I are living vicariously through our kids. So, we've booked the party room at a nearby arcade/laser tag place down the road from us. Should be fun, but will be costly. That means a tight budget in every other aspect of our lives, so here is my dinner plans for the week

  • Crock pot Italian Chicken with Mozzarella, with pasta and salad
  • Panko crusted sole with lemon thyme rice and lemon scented broccoli
  • Goulash with garlic bread
  • Leftovers
  • Hubby's ribs and baked beans (converting to crock pot)
  • breakfast for dinner- eggs, toast and fruit salad
  • leftovers

Saturday, February 9, 2013

Milk Chocolate Fondue & a Cookbook Review



Fondue use to be very popular in the fifties, sixties and seventies and seems to be making a recurrence now a days. My family never did fondues since my Dad doesn't like cheese. And as for chocolate fondue, well Mom baked enough desserts, that we didn't need melted chocolate to dip stuff in. When I received Holiday Slow Cooker- Delicious Recipes for a Year of Hassle-Free Celebrations by Jonnie Downing to review, I was excited to see that there was a slow cooker version of chocolate fondue. I love how this cookbook is divided up into different holidays, with slow cooker recipes that would be suitable for each holiday. This recipe was in the Valentine's Day section, so I thought it would be a fun dessert to treat the kids to.




This fondue couldn't be easier! Throw the ingredients into a 2 qt slow cooker and cook on low for 45 minutes. I offered some marshmallows, strawberries, sliced banana, apple slices and graham crackers, to dip. If I would have had more energy, I would have baked a brownie or pound cake to dip as well. The unctuous fondue was so delicious with the dippers. Thick, creamy and chocolaty, the kids were totally crazy for this. It would be a great little treat to share with your loved ones, or even at the end of a dinner party.

Milk Chocolate Fondue
adapted from Holiday Slow Cooker

18 ounces semisweet chocolate, chopped (I used 1 1/2 bags of chocolate chips)
6 ounces milk chocolate ( I used 3- 100 g milk chocolate bars)
1 ounce unsweetened chocolate chopped (I omitted this and added extra milk chocolate)
1/4 C confectioners sugar
1- 12oz can evaporated milk
1 tsp vanilla
fresh fruit, chunks of pound cake, cookies, marshmallows, pretzels and popcorn to serve

Place chocolates, sugar and milk in the slow cooker. Cover and cook on low for 45 minutes. Stir , add the vanilla and stir again.

Pass forks for dipping pieces or fruit, chunks of pound cake, cookies and marshmallows into the chocolate fondue. Try to eat if all at once, as it doesn't keep well.


Cindy's notes:
I used 1 1/2 bags of semi sweet chocolate chips, 3-100g bars of milk chocolate and omitted the unsweetened chocolate. The recipe says the fondue doesn't keep well, but I think of re heated, it would make great chocolate sauce for cakes, ice cream of even pancakes.



This post linked to

Talkin' About Thursday
Friday Favorites
Gallery of Favorites
Weekend Potluck
Saturday Show & Tell
Saturday Spotlight
Saturday Share with Us
Inspired Weekends 
Church Supper
Great Idea Link Party

Thursday, February 7, 2013

Orange Rosemary Glazed Chicken Thighs



 With chicken prices on the rise, I've been buying more thighs and drumsticks when on sale, than chicken breasts. It really pains me to pay $15, if not more, for 4 chicken breasts. Thankfully, there are some weeks when the chicken thighs and drumsticks go on sale for $1.99/lb. Those are the weeks I stock up and start trying to think of different ways to prepare chicken. Usually I use chicken thighs for soups or chicken and dumplings, but we are big fans of dark meat, so I've been trying to make more meals with thighs. I knew I wanted a nice sticky glaze on the chicken, so I started thinking of flavour combinations we loved.




I had a ton of clementine oranges that I needed to use up (they have suddenly lost their appeal with the kiddos), so I decided to zest a few and juice them all. You could use regular oranges as well, which is what I plan to do, when I make these again. We also like rosemary on our chicken, so I decided to throw that into the glaze as well. The result was beautifully caramelized chicken, bursting with fresh sweet citrus flavour. The kids devoured their chicken and it was even very delicious the next day in chicken salad.

Orange Rosemary Glazed Chicken Thighs
printable version

1 1/2 lb bone-in, skin on chicken thighs (about 6)
1 C orange juice
1/2 C balsamic vinegar
2 Tbs brown sugar
pinch of coarse sea salt
1 Tbs fresh Rosemary, chopped (use 1 1/2 tsp dried)
fresh cracked pepper

In a medium bowl, or large measuring cup, whisk together the orange juice, balsamic vinegar, brown sugar, salt, pepper and rosemary. Place chicken thighs in a large zip top bag and pour 3/4 of the marinade over the chicken. Cover remaining marinade and set aside, to brush onto chicken, as it cooks. Place the zip top bag containing the chicken in a plastic container and refrigerate for at least 1 hr; 4-6 hrs being preferable.

Preheat oven to 400 degrees F. Remove chicken thighs from the zip top bag, discarding the marinade. Place on a foil lined baking tray and place in oven. Cook for 15 minutes, reduce heat to 350 degrees and brush chicken with reserved marinade. Cook for an additional 30 minutes, until the internal temperature reaches 165 degrees; brushing with marinade every 15 minutes. Let rest for 10 minutes before serving.




This post linked to

When Cookin' Wednesday
Wednesday Extravaganza
Tasty Thursday
Full Plate Thursday
HomeAcre Hop
Somewhat Simple Linky Party
Thursday Favorite Things