Monday, July 29, 2013

Bubble Solution

This bubble solution is my go-to recipe.  The glycerin makes them "stronger", so your kids can actually catch bubbles if they put socks on their hands.

Bubble Solution
Recipe from Play at Home Mom

2 c. water
2 Tbsp. dish soap
2 Tbsp. glycerin

Mix together gently and let stand, uncovered for 24 hours before use.

Monday, July 22, 2013

Chili Stuffed Baked Potatoes

These delicious potato boats are super simple, hearty comfort food at its finest.  I mean... at its easiest.  I love these for a quick weeknight meal.  We served ours with sauteed greens and fresh fruit.

Chili Stuffed Baked Potatoes
Inspiration from Slimming Eats

4 large baking potatoes
1 can chili con carne (or whatever chili you prefer)
1 c. cheddar cheese, grated
green onions and sour cream for garnish

Bake potatoes in oven or microwave until cooked through.
Meanwhile, heat chili in small saucepan until warmed.
Once potatoes are cooked, cut in half lengthwise.
Scoop out centers of each potato, leaving at least 1/4" of potato flesh around the edges.
Discard or save insides of potatoes for another dish.
Arrange potatoes on a large baking sheet.
Evenly divide chili among potatoes.
Sprinkle cheese evenly over chili.
Place under broiler for 5 minutes, or until cheese is golden and bubbly.
Garnish with sour cream and green onions.

Monday, July 15, 2013

White Chocolate Cheesecake Trifle with Berries

I've had this trifle recipe pinned for a while.  Raspberry season is in full swing at our house, so I decided to throw this together for the 4th of July.
It was delicious!

White Chocolate Cheesecake Trifle with Berries
Recipe modified from Taste of Home

1 loaf prepared angel food cake
2 c. heavy cream
1 tsp. vanilla
1/4 c. sugar
1 3oz package white chocolate instant pudding mix
8 oz cream cheese
1 1/4 c. milk, divided
3 c. sliced strawberries
3 c. raspberries, divided
4 whole strawberries

Cut angel food cake into 1" cubes.
Beat heavy cream until stiff peaks form, adding vanilla and sugar at the end.
Combine cream cheese and 1/4 c. milk and beat until smooth.
Add remaining 1 c. milk and pudding packet and beat for 1 minute.
Gently fold in half of the whipped cream into the pudding mixture.

Arrange 1/3 of the cake cubes in the bottom of your trifle bowl.
Top with half of the pudding mixture.
Arrange half of the sliced strawberries around the sides and on top of the pudding.
Top with 1 1/4 c. of the raspberries.

Repeat the layers as outlined above: 1/3 cake, remaining pudding, sliced strawberries, raspberries.
Top with remaining cake cubes on the outside edge of the trifle bowl.
Spread remaining whipped cream in the middle.
Arrange remaining berries on top.
Serve immediately, or refrigerate until ready to serve.

Monday, July 8, 2013

Pork Chops with Golden Applesauce

This is my all time favorite pork and apple recipe.  It is also a repeat here on the blog because I absolutely LOVE it!
I almost always use dehydrated/freeze dried apples for this to cut down on prep time, but fresh is always fantastic as well.

Pork Chops with Golden Applesauce
Recipe from Rachel Ray

4 golden delicious apples, peeled and chopped
2 tsp. lemon juice
handful raisins
ginger to taste
3 Tbsp. brown sugar
2 c. apple juice or cider
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. oil
4 pork chops
2 Tbs. butter

Add apples, lemon juice, raisins, ginger, brown sugar, apple juice, cinnamon and nutmeg in a pot over medium heat.
Cook until a chunky sauce forms, 10-12 minutes, stirring occasionally.
Once apples are soft and sauce forms, remove from heat.

Meanwhile, add oil to a skillet over medium-high.
Add chops and season with salt and pepper.
Brown and carmelize chops 2 minutes on each side.
Reduce to medium heat, and cook 5-6 minutes, until juices run clear.
Remove chops from the pan and put on serving platter.

De-glaze the pan with a splash of apple juice (from the applesauce, or just plain juice) and add the butter.
Pour pan sauce over chops.
Top chops with generous portions of warm apple sauce.

Monday, July 1, 2013

Chocolate Mousse Cheesecake Pie

This was my first attempt at making a cheesecake.  Which means this was my #1 choice of all the cheesecake recipes that I have bookmarked to make.
It was rich and divine and mouthwatering and all of those wonderful things that a good cheesecake should be, with 4 layers of yumminess!

Chocolate Mousse Cheesecake Pie
Recipe from Mels Kitchen Cafe

24 Oreos, crushed
5 Tbsp. butter, melted

Combine the crushed cookies and melted butter.
Press into a greased 9" pie plate.
Refrigerate until filling is made.

Cheesecake Filling:
8 oz. cream cheese, softened
1/2 c. granulated sugar
1 large egg
1 egg yolk
1 tsp. vanilla
1 c. sour cream

Blend the cream cheese and sugar until smooth.
Add the egg, yolk and vanilla, mixing until combined.
Blend in the sour cream.
Spread filling over the cookie crust and bake at 325 degrees for 40-45 minutes, until edges are set and center is slightly firm.
Cool completely on a wire rack.

Chocolate Mousse:
1 c. heavy cream, divided
2 egg yolks
1/2 c. milk chocolate chips

Heat 1/2 c. cream in a small saucepan until just simmering.
In a small bowl, heat proof bowl, whisk egg yolks.
Whisk a few Tbsp. of heated cream into the egg yolks, continue whisking until completely combined.
Pour egg yolk mixture into the saucepan with remaining cream, whisking constantly, and return saucepan to a medium-low heat.
Cook and whisk constantly, until cream/egg mixture bubbles and thickens 1-2 minutes.
Remove from heat and stir in chocolate chips until melted.
Let mixture cool to room temperature, whisking occasionally to avoid skin forming on top.

When completely cool, beat remaining 1/2 c. cream to stiff peaks and gently fold into chocolate mixture.
Spread mousse over cooled cheesecake pie and refrigerate while making ganache.

1/2 c. semisweet chocolate chips
4 Tbsp. butter
1/4 c. heavy cream
1/2 tsp. vanilla
1 Tbsp. powdered sugar

Combine butter and heavy cream in a saucepan over medium heat until mixture is simmering.
Remove from heat and whisk in chocolate chips, stirring until melted and smooth.
Stir in vanilla and powdered sugar.
Spread ganache over the mousse layer and refrigerate pie until ready to serve, at least 1 hour.