Friday, March 30, 2012

Nutella Cookies

Impressive~ 4 ingredients.  Not impressive~The look of the cookies. I don't know what I expected but it was not crumbly piles of cookie.  I guess they tasted ok, the kiddos ate them.  I am not a chocolate fan, so I leave the ultimate decision to others. I got this off Pinterest that was added by ABusyNet.
1 cup Nutela
1/2 cups sugar
1 cup flour
1 whole egg

Mix all ingredients together.  Form into balls and place on a cookie sheet.  Flatten with a glass bottom and press down firmly*This makes a mess if it is crumbly* Bake 7 minutes and cool. Wa la! Easy! Enjoy~

Thursday, March 29, 2012

Glazed Doughnut Muffins

Helllloooooo Pinterest!!! After months of resisting, I am addicted to the recipes. I found these and made them right away! They were a hit.  Brenn took them to early morning workout and the boys loved them.  I also gave some to the neighbor. Sharin' the love!
1/4 cup butter
1/4 cup veg oil
1/2 cup white sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp ground nutmeg*best spice EVER*
1 tsp cinnamon
3/4 tsp salt*I did not use*
1 tsp vanilla
2 2/3 cups flour
1 cup whole milk

3 Tbsp melted butter
1 c powdered sugar, whisked in a bowl*or sifted*
3/4 tsp vanilla
2 Tbsp hot water

Preheat oven to 425 degrees. Line 12 baking cups, now here is where it is a little sketchy...I got 16 muffins and I sprayed my muffin cups with baking spray with flour added. Then you aren't digging the bottom of the muffin out of the paper, wasted muffin is not good! Beat the butter, oil, and both sugars until smooooth.  Beat eggs in 1 at a time. Then on LOW mix in until just combined, the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla.  Then stir in the flour carefully and alternate with the milk.  Begin and end with the flour, please. Make sure it is good and combined.  Spoon into muffin cups*I use an ice cream scoop* and smooth the tops. Bake until golden and beautiful, 15-17 minutes.  You should turn the pans 1/2 way thru cooking.  Cool 'em in the tins for 5 minutes then put them on a wire rack and cool.  To make the glaze, whisk all ingredients in a bowl. When you glaze the muffins make sure they are cooled a bit.  Just dip the tops in the glaze then when it is set, dip 'em again....yummy glaze. Thanks Pinterest!! I am a fan! Enjoy~

Thursday, March 22, 2012

Sausage and Peppers Risotto

Add this combo to the risotto recipe I posted yesterday and you have a SUPER dinner!
1 batch of the risotto
1 Tbsp olive oil
1 1/2 pounds of Italian sausage with casings removed and crumbled
1 red pepper diced
1 green pepper diced
1 medium onion diced
1 garlic clove minced
2 tsp dried Italian seasoning
2 Tbsp tomato paste
1 cup dry white wine

Add olive oil to a large skillet and heat it to med-hi.  Add the sausage breaking it up to make sure there are crumbles.  Cook until it is cooked through then remove from the pan.  Leave 1 Tbsp of the sausage fat in the pan and add the peppers and onions.  Saute until they are soft and a bit browned.  Add the garlic, Italian seasoning, tomato paste, wine and cooked sausage.  Let simmer for 5 minutes to get all the flavors incorporated. Stir into the risotto and top with grated parmesan cheese! Enjoy~

Wednesday, March 21, 2012

Yummy Risotto Base

We love Risotto! It is creamy and hearty. This recipe has been a hit and I have added different ingredients  to make dishes with veggies and meat.  This is just a base recipe.  Tomorrow I will post a Sausage and Red Pepper Risotto using this base.
2 Cups Aborrio rice
5 cups chicken stock
1 cup dry white wine
3 Tbsp butter
2 Tbsp olive oil
1 medium shallot, minced
3 cloves garlic, minced
1/4 cup heavy cream
1/4 cup parmesan cheese

Bring stock to a simmer over med-lo heat.  In a larger pot heat the oil and 2 Tbsp of the butter over med heat until the butter is melted. Saute the shallots and garlic until tender, watch very carefully.  DON'T BURN! Add the rice and stir for 2 minutes coating all of the rice with the butter. Add the wine to the rice and stir regularly. When the wine is completely absorbed by the rice add 1 cup of the hot stock.  Continue to add the stock 1 cup at a time once the first cup has been absorbed.  Stir all of the time. After about 18 minutes remove the rice from the heat and add the parmesan cheese and 1 Tbsp of butter and stir until melted. Stir in the yummy cream and mix well.  Add salt and pepper to taste! This takes a lot of time and attention but I promise it is worth it!! Enjoy~

Tuesday, March 20, 2012

Creole Shrimp and Sausage Stew

YUM! I made this last night because I only have a few, literally, a few more days that I can make soups or stews because gets HOT in Texas! We had terrible rain storms last night so I thought this would be a great time to try this out.  The kids loved it! IT take no time and is so yummy.....try it tonight!
2 tsp olive oil
1 cup chopped green pepper
1 cup thinly chopped smoked sausage
2 minced garlic cloves
3/4 cup chicken broth
1 can Rotel with green chiles
8 ounces peeled and deveined shrimp
1 can pinto beans
Cooked Rice

Heat a large sauce pan over med-hi heat and swirl the olive oil around and add the garlic, green pepper and sausage, saute until green pepper is soft, about 4 min, stir occasionally. Add the broth and tomatoes and bring to a boil.  Drop the beans and shrimp in stir to combine, cover and reduce the eat....let simmer 6 min until the shrimp are cooked.  Serve over cooked rice. Enjoy~