All Cracked Up

16 Tuesday Dec 2008

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Crackin Good

There’s nothing like remembering the morning of, that you are supposed to bring a food item to an office (Christmas) party. Is that a sign that you are getting old?

That’s what happened to me on Monday. So I scurried to find a recipe that required minimal ingredients, prep, and if necessary baking time. It also needed to be something that wouldn’t require making a lot of noise either (it was 4:30 in the morning).

I have no idea what possessed me to find this recipe, but I had a ton of saltines, and a bunch of chocolate that needed to be used. There are many variations to the recipe, and you can find a million recipes by just google-ing “saltine candy”. The end result met my expectations across the board, and it went over well at our Christmas fling. And the picture? I took it at my desk in my office… This is my redneck post!

Cracker Candy …aka Crack, Saltine Toffee…

Ingredients:

1 cup butter
1 cup brown sugar
1 sleeve saltine crackers
12 – 16 ounces chocolate (I used Ghirardelli dark, semi and white)

Directions:

Pre-heat the oven to 350 degrees. Prep a jelly roll pan with foil and single layer the crackers on the foil, set aside.

Cube the butter and combine with brown sugar in a small saucepan. Boil until foamy, about three minutes. Remove from heat and pour over the crackers. Tilt the pan to spread the toffee mixture over all of the crackers. Bake for 7 – 10 minutes, or until the toffee is bubbling. Remove the pan from the oven and top with your chocolate. When the chocolate begins to melt, spread it evenly over the crackers. Chill in refrigerator till the chocolate is set, about 30 minutes and break into pieces. Store at room temperature.

By the way, most recipes add nuts or other toppings, but I didn’t any, and I am really not a big nut fan… though I have been accused of being a nut!

Cracker Candy

Loaded Oatmeal Cookies

13 Saturday Dec 2008

Posted by laurelg1 in Cookies, Recipes

≈ 5 Comments

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Cookies, Recipes

Loaded Oatmeal Cookies

This recipe started as a simple oatmeal raisin cookie. I however, rarely prepare a recipe without altering it. This cookie ended up being a, pardon the enormous name, “White Chocolate Cranberry Coconut Oatmeal Raisin Cookies”. Whew, try saying that five times. I really enjoyed making this recipe, and especially the end result. The texture was perfect… the cookie was dense with a soft center and crisp edges. Every bite had a range of flavor.

These cookies are simple to put together. Basically its a “two bowl, mixer free” recipe. Here it goes:

Loaded Oatmeal Cookies

Ingredients:

1 cup granulated sugar
1 cup brown sugar, packed
1 cup butter, melted and cooled slightly
2 vanilla beans (optional, I had them already)
1 tsp vanilla
2 large eggs
1 tbl oil
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3 cups oatmeal
1 cup raisins
6 oz white chocolate chips or chunks
1/2 cup dried cranberries
1/2 cup packed coconut, toasted

Additional granulated sugar for rolling the cookies in

Directions:

Preheat oven to 325 degrees. Once heated, toast coconut till lightly browned, remove and set aside to cool.

In one bowl, combine sugars and vanilla bean seeds. Pour in butter, eggs, vanilla and oil. Stir until smooth.

In separate bowl, combine the remaining ingredients (flour through coconut) and mix well with fork.

Combine the wet and dry ingredients in one bowl. My flour bowl was larger, so I added the wet ingredients into the dry. The batter will be thick. I ended up finishing the mixing using my hands.

Use a tablespoon size cookie scoop to prepare evenly sized cookies. Roll each cookie in sugar and place at least two inches apart on parchment lined cookie sheet. Bake for 11-13 minutes, or until the edges begin to brown. The centers will still be pale and moist. Cool cookies on cookie sheets until the center is set. Cool completely and serve.

Makes about 36 cookies.

Fried Buttermilk Chicken

09 Tuesday Dec 2008

Posted by laurelg1 in Chicken, Entree', Recipes

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Chicken, Entree', Recipes

Buttermilk Fried Chicken

I originally set out to bake this chicken. Then, under the influence of hungry family members, I figured the frying pan would cook a little faster than the oven. Breaded chicken really does taste better fried, and I figure it’s ok to poison the family every once and a while…

I live with leg lovers… chicken legs that is. Legs seem to be the first pieces of chicken taken… and the ones most asked for. Last night I filled a gallon storage bag with fresh chicken legs and doused them with buttermilk. They soaked all night and all day today. Just before cooking I strained them and prepared the flour mixture. They were awesome, and they really did cook faster then the oven would have. My recipe was just random. All I knew was that I had to have them swim in buttermilk overnight.

Fried Buttermilk Chicken (Legs)

Ingredients:

5 lbs chicken legs
2 cups buttermilk (I used low fat)
2 cups flour
Salt, Pepper, Garlic Salt, Seasoned Salt
2 cups canola or peanut oil

Directions:

Marinate chicken in the buttermilk as long as possible, overnight is best. *Add some pepper and garlic salt to mixture. Remove and strain chicken. Prepare flour mixture, season as desired… add some chili powder for a little zing! Heat oil in thick pan (I used a 10″ cast iron pan). On my stove top, I kept the burner between medium and high. The oil is ready when the oil “bubbles” when drops of flour are added. Dredge chicken in flour mixture. Place chicken in oil. Cook for 10 minutes, turn the chicken over and cook about 10 more minutes. Thicker pieces of chicken will need longer cooking times. The chicken is cooked when the internal temperature has reached at least 165 degrees. Drain on wire rack position over a sheet pan.

I served my legs with mashed potatoes and gravy with corn on the cob. The classic southern dinner! (huh Paula Dean)

Dinner went over great and since I completely ruined any thought of a healthy dinner, I gave the kids some cookies and cream ice cream for dessert. Does it count that it was “light”???

Have a great night!

Delectable Delicacy

08 Monday Dec 2008

Posted by laurelg1 in Cookies, Recipes

≈ 2 Comments

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Chocolate, Cookies, Recipes

Milk Chocolate Florentines

If I had to choose a favorite holiday dessert, it would have to be cookies, home made of course. I discovered this recipe last Christmas. My only copy in fact was printed one year ago Thursday. I had it bookmarked in my favorites, but when I clicked on the link today, the recipe was “no longer found”. I spent the next 15 minutes panicking looking through printed recipes hoping to find it… Finally, I found it.

The recipe is originally from Quaker Oatmeal’s site. It is a very easy recipe, though slightly time consuming – mainly because it requires two steps. The cooking, then once cool the chocolate. Trust me though, it’s worth it. The taste can be quite addicting.

Milk Chocolate Florentines

Quaker Oatmeal

Ingredients:

2/3 cups butter
2 cups Quick Quaker Oats
1 cup sugar
2/3 cups all purpose flour
1/4 cup light corn syrup
1/4 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
1 3/4 cups milk chocolate chips (1 pkg)

Directions:

Preheat oven to 375 degrees. Line cookie sheets with parchment.

In a medium saucepan melt the butter. Remove from heat and stir in remaining ingredients, except chocolate chips. Note, I pre mixed the dry and wet ingredients (separately). Mix until thoroughly combined.

Drop by level teaspoonfuls at least three inches apart, they spread quite a bit. Using a spatula, flatten the batter to 1/4 thickness. Bake for 6 to 8 minutes or until golden brown. Remove and cool completely on sheet. Peel cooled cookies from parchment.

Before melting the chocolate, separate cookies into pairs, matching sizes as closely as possible. Lay each pair top side down. Melt chocolate in microwave at 70% power for one minute. Stir chocolate and continue to heat at 20 second intervals until chocolate is smooth. Spread a thin layer onto the flat side of one cookie, and top with its pair. Allow chocolate to cool. Makes about 3 1/2 dozen cookies.

These cookies are rich and delicate. They make a wonderful addition to a holiday cookie platter.

Update: I found the same recipe on Nestle’s site, though they don’t mention using the “Quaker Brand” oatmeal.

Playing Hooky, again…

07 Sunday Dec 2008

Posted by laurelg1 in Entree', Recipes, Seafood

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Entree', Recipes

Stunning Shrimp!

Well, we have missed yet another Sunday of church. Having three kids means that just about the time you get one well, the next one has it. Your chances get slimmer that you won’t get sick…since you get exposed to it three times…

This did however give me the chance to cook some shrimp I picked up last night. I got a pound and a half of large shrimp… even better, it was already deveined. I also picked up a bunch of broccoli (not a lot, but a bunch!). So Sunday dinner was calling for a shrimp broccoli stir fry. We are all avid shrimp lovers here, and broccoli is about the only vegetable that my kids don’t snub their nose to anymore. It came together really quickly…which is a good thing because my family was in breakdown mode. (i.e. need to eat, like an hour ago). This is a great dish. It’s very filling and healthy, even low calorie. Oh, I didn’t add the cornstarch, if you like thicker sauce though, you’ll need to add it. Here’s the plan:

Shrimp Broccoli Stir Fry

Ingredients:

1 onion, sliced into strips
1/2 tsp ginger
1 1/2 lb. large shrimp, peeled and deveined
1 large bunch fresh broccoli
2 tbsp soy sauce
Salt & Pepper
1 tbsp cornstarch (dissolved in 1 – 2 tbsp water)
3 -4 cups white or brown rice

Directions:

In wok, or large saucepan, saute’ the onion in some water (or butter, or oil…I went the healthy route). Meanwhile, steam the broccoli until it begins to turn bright green then add to wok. Add shrimp, ginger and other desired seasonings. Cook over medium heat until shrimp is pink and cooked through, about 5 minutes. Add cornstarch mixture and allow the juices to thicken, about 1 -2 minutes. Serve stir fry over hot cooked rice.

Notes:

When I stir fry, I always saute’ with water or broth. As the water dissolves in the heat I add more, about 1/4 cup at a time. It steams and makes cool noises, but I have found it helps to caramelize the onions…or whatever is being sauteed.

One more thing, I steamed my broccoli using a pot with boiling water and a collander. It worked wonderfully.

: Shrimp Broccoli Stir Fry

Pork Ribs with Homemade Sweet BBQ Sauce

03 Wednesday Dec 2008

Posted by laurelg1 in Entree', Recipes

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Entree', Pork, Recipes

Lip Smackin!

Tonight’s dish is a favorite in both my family and my sister in laws, who originally shared the recipe with me. I have had pork ribs in the freezer, but kept procrastinating making this meal. I am not sure why though, because it’s quite easy to prepare. I suppose you can do this with any type of pork, but the country style ribs are always the juiciest. The homemade sauce is sweet with a slight tang. This is definitely a finger-lickin dish!

Country Style Pork Ribs with Homemade B-B-Q Sauce

Ingredients:

6 – 8 Country Style Pork Ribs (2 per person)

Sauce: (Double if you love BBQ sauce!)

1/2 – 3/4 cup brown sugar (3/4 for thicker sauce)
1/2 cup ketchup
1 tablespoon white vinegar
2 tablespoons Worcestershire sauce

Directions:

Boil the ribs until they are just shy of being done. This assures keeping the ribs moist without having to over bake them. Meanwhile, combine the remaining four ingredients and stir until smooth and pre-heat the oven to 350 degrees. When the boiling is completed, drain the pork and place it in one layer in a 11 x 7″ pan lined with foil. Pour the sauce over the pork and bake uncovered for about 15 minutes, or until sauce begins to boil. Remove and serve with desired side items. I almost always serve this dish with scalloped or Au gratin potatoes and a vegetable.