CHOCOLATE-PECAN ICE CREAM CUPS

CHOCOLATE-PECAN ICE CREAM CUPS Food Recipes, I tried this recipe for the first time, this week, and it has a lot of potential. I think it will take another time (or two) to get the upper edge thick enough to hold its shape perfectly, but other than that, the chocolate cups are really delicious. You have to keep them in the freezer, but even frozen solid, they are the consistency of a good fudge. They are super simple to make and fun to have on hand in the freezer.

2 cups semisweet chocolate chips
14 ounce can of sweetened condensed milk (not evaporated)
1 cup finely ground pecans (I used the food processor)

In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Stir until very smooth then stir in finely chopped pecans. Insert paper liners into cupcake tins; spread about 2 tablespoons of this mixture on the bottom and up the sides of the paper liners. Freeze for at least 2 hours. Remove paper liners and fill with a scoop of your favorite ice cream. Makes about 18 cups.

NOTE: I melted my chocolate with the sweetened condensed milk in the microwave (on high); it took about 30 seconds, stirring half way through.

NOTE: Recipe calls for finely ground pecans. I used the food processor to chop the nuts super fine.

NOTE: Make sure you leave the chocolate at the top edge of the cupcake paper nice and thick, so it doesn't break/tear when you remove the paper. Chocolate cups are not super hard/brittle like other chocolate cups.

NOTE: Letting the chocolate cups sit at room temperature for about 3 or 4 minutes before removing the paper liner, makes it easier.

CHOCOLATE-PECAN ICE CREAM CUPS FOOD RECIPES
By Coleen Marie

Read more >>

KID FRIENDLY CHILI

KID FRIENDLY CHILI Food Recipes, Because this recipe doesn't really have a name, I'm calling it "kid friendly chili" because it is very mild. There are several people in our family that prefer this mild chili as opposed to more traditional chili. The tomato acids are offset by grated carrot and a little white sugar, and there is very little "heat", but lots of flavor from the beef broth & long cooking time.

1 pound lean ground beef
½ cup chopped onion
½ cup chopped celery
1 cup grated carrot
1 teaspoon salt
¼ teaspoon black pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 scant tablespoon white sugar
(1) 12 ounce can tomato paste
(2) 15 ounce cans kidney beans
4 cups beef broth
corn chips

Brown ground beef and onions until there is no more pink in the meat then drain well. Return the meat-onions to the pan and add everything else. Simmer slowly for a couple hours if you have the time (at least one hour). If the chili gets too thick, add a little water. You can put it in the crockpot at this stage.

Throw a handful of broken corn chips into the bottom of each bowl and top with the chili and chopped avocado, tomato and cheese.

KID FRIENDLY CHILI FOOD RECIPES
By Coleen Marie

Read more >>

FIVE STAR CHOCOLATE FUDGE GLAZE

FIVE STAR CHOCOLATE FUDGE GLAZE Food Recipes, Once you try this very simple, chocolate fudge glaze, you will be sold on it. I use it for a wide variety of things because it just takes a minute to whip up, it is delicious and provides a thick shiny glaze. I pour it on brownies while they are still hot & in the pan. You can dip cupcakes or cookies into it or pour it over a cake. It is thick, sweet, super smooth and even stays shiny after it dries (very pretty). I hope you try it. If you find some new, unique use for this glaze, please let me know. Sorry about todays poor photo quality, these photos were taken in a hurry.
½ cup light corn syrup (like Karo)
5 tablespoons water
5 tablespoons butter

Bring these three ingredients to a full boil, and boil for 20 seconds. Remove from heat and add: 12 ounce bag of semi-sweet chocolate chips.

Stir until melted and smooth. Cool to room temperature before you use it.

NOTE: I have not tried it, but I do not see any reason that you could not use ANY flavor baking chips for this recipe...I believe white chocolate would be very pretty.

NOTE: This glaze does not dry to the touch until the next day, so I wouldn't use this on anything that you have to pack for shipping.

FIVE STAR CHOCOLATE FUDGE GLAZE FOOD RECIPES
By Coleen Marie

Read more >>

LEMON MERINGUE BITES

LEMON MERINGUE BITES Food Recipes, I am a new convert for the little pre-made phyllo cups made by Athens (found in the frozen foods section). I have found many sweet and savory uses for the little time savers.

These sweet little beauties went together in (literally) minutes, thanks to the phyllo cups.
This filling recipe will fill two packages of phyllo cups and since they are so small, they chill quickly and will be ready to serve in short order. Two packages sounds like a lot of lemon pies, but it really isn't (the filling recipe was originally for an 8" pie). Hubby ate four of these after a big meal, so keep that in mind.
2 packages of phyllo cups

LEMON FILLING
1 cup white sugar
¼ cup corn starch
1 cup water
2 egg yolks, slightly beaten
2 tablespoons butter
1/3 cup fresh lemon juice
½ teaspoon fresh lemon zest
2 drops yellow food color (optional)

MERINGUE TOPPING
2 egg whites
¼ teaspoon cream of tartar
¼ cup white sugar
½ teaspoon vanilla extract

For filling, mix sugar, cornstarch and water in a heavy bottomed sauce pan. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; boil and stir for one minute. Stir half of this mixture into the beaten egg yolks (whisking like crazy to keep the mixture moving). After well mixed, pour the whole thing back into the original pan and boil (and stir) for one more minute. Remove from heat and stir in the lemon juice, lemon zest and butter. Spoon hot lemon mixture into phyllo cups.
For the meringue topping, beat (with electric mixer) the egg whites and cream of tartar until foamy then sprinkle in the sugar, a little at a time, while you are beating; add the vanilla and continue to beat until stiff peaks form when you lift the beaters out of the bowl.
Top the hot lemon filling with a spoonful of meringue. Bake in a 400F oven for about 10 minutes or until the meringue becomes golden and shiny (watch carefully). Cool on the counter until they are room temperature THEN put them in the fridge to chill. NOTE: Be careful when you separate the eggs; even just a speck of yolk in the egg whites will stop them from whipping correctly. Also, make sure you do NOT whip the egg whites in anything plastic. Any traces of grease or oil in the bowl or on the beaters will stop your egg whites from whipping properly.
Thank you all for your well wishes, regarding our cat Tabitha. She is walking around today and even has found her kitty voice again!! Thanks to lots of "ear licks" from our dog Chloe, Tabitha is well on her way to a full recovery.
LEMON MERINGUE BITES FOOD RECIPES
By Coleen Marie

Read more >>

GREEN CHILE PORK LOIN ROAST

GREEN CHILE PORK LOIN ROAST Food Recipes, We love this recipe, not only because it is easy and tasty, but because of it's excellent leftover possibilities. Green chile roast leftovers make great cold sandwiches or it can be torn apart and tucked (hot) into warm tortillas (with a little bit of the chile gravy & some pepperjack cheese) for a great leftover transformation (it is one of those recipes that tastes even better on day two).


4 pound boneless pork loin roast
2 tablespoons vegetable oil
7 ounce can of Ortega fire roasted green chiles
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon dry red pepper flakes
1 teaspoon onion powder
½ teaspoon garlic powder (not salt)
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon brown sugar
1 Reynolds roasting bag + 1 tablespoon flour
Place the tablespoon of flour in the roasting bag and shake it around (per roasting bag instructions). Place the bag in a roasting pan (set aside).

Mix all of the dry ingredients and rub it all onto the surface of the pork roast. Brown the roast in the vegetable oil (both sides). Place the browned roast into the roasting bag and put half of the green chiles on top of the roast and the other half under the roast.

Seal the bag tightly and make a few small holes in the top of the bag to let steam escape. Bake in preheated 325F oven for 2 hours (see note). Thicken juices and serve over pork slices.

NOTE: I have not tried it, but I see no reason why you could not use a roasting pan that has a tight lid instead of the plastic roasting bag.

NOTE: Most recipes tell you took cook a boneless pork roast like this for 20 minutes per pound, however, we like our pork cooked longer than that. Thirty minutes per pound will give you very tender pork but still slice-able (not quite to pulled pork tenderness). If you don't care for pork done this way, figure 20 minutes per pound.

GREEN CHILE PORK LOIN ROAST FOOD RECIPES
By Coleen Marie

Read more >>

THE BEST BANANA-PINEAPPLE BREAD I'VE EVER EATEN!!

THE BEST BANANA-PINEAPPLE BREAD I'VE EVER EATEN!! Food Recipes, I've tried, literally, dozens of banana bread recipes, over the years, and this one is, by far, the BEST I've ever eaten. It is quick and easy (one bowl); it is moist from the 2 cups of mashed bananas and some crushed pineapple, it is sweet from brown sugar & has just a hint of cinnamon and coconut extract. You have to try this one!!
In a large bowl, whisk together:
3 large eggs
1¼ cup canola oil
2 teaspoons vanilla extract
1 teaspoon coconut extract (don't leave out)
2 cups of ripe mashed bananas
1 (8 ounce) can crushed pineapple drained
2/3 cup brown sugar, packed
1 cup white sugar

After it is well mixed, stir in:
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1½ teaspoon ground cinnamon
1 cup chopped pecans

Mix well with wooden spoon and pour into two greased 8" x 4" x 2" loaf pans. Bake at 350F for 60 minutes or until toothpick tests clean. Cool in pan for 20 minutes before removing to wire rack. Wrap hot banana bread in plastic wrap and let it cool.

Hubby loves this bread toasted & slathered with butter!!

THE BEST BANANA-PINEAPPLE BREAD I'VE EVER EATEN!! FOOD RECIPES
By Coleen Marie

Read more >>

PEANUT BUTTER-CHOCOLATE PINWHEEL COOKIES

PEANUT BUTTER-CHOCOLATE PINWHEEL COOKIES Food Recipes, This is a great cookie, but it does take a couple extra steps. Because they are so cute, they are perfect for cookie trays, bake sales, cookie exchanges or birthday cookies for a friend.

½ cup butter, room temperature
½ cup peanut butter
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla
1¼ cups all purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup semi sweet chocolate chips
2 tablespoons baking cocoa

Cream the butter, peanut butter, sugars, egg and vanilla until light and fluffy. Add the flour, soda and salt and beat well; divide dough in half.
.
Melt the chocolate chips and add the cocoa; let this cool to room temperature.
Mix the cooled chocolate into HALF of the cookie dough.
.
Roll out each half of the dough to roughly 10" x 14" (roll it on waxed paper and it will "behave" better when it is time to assemble).
.
Flip the chocolate cookie dough (using the waxed paper to hang on to) over on to the peanut butter dough (or vise versa) and press together lightly; peel off the top waxed paper.
.
Roll the two doughs together, jelly roll style, starting with the long side and lifting the waxed paper away at every revolution. Wrap the rolled log of dough with waxed paper or plastic wrap and chill for half an hour before cutting (see note).
.
Slice cookies about ¼" thick and bake on ungreased baking sheet, in a 375F oven for 10-12 minutes (watch carefully after 10 minutes). Let these cookies cool on the cookie sheet for about a minute before removing them.
.
NOTE: The cookie dough (just before putting in the fridge) will be a little soft from all of the handling, and it will try and flatten itself into an oval. To keep the dough log round, place the wrapped logs of dough inside a tall drinking glass and lay the glass on its side in the fridge (this will help the log keep its round shape while it chills).
PEANUT BUTTER-CHOCOLATE PINWHEEL COOKIES FOOD RECIPES
By Coleen Marie

Read more >>