Sunday, January 24, 2010

S'more Cupcakes..

The Batter:: 1 cup room temp butter, 2 cups of sugar, 6 eggs at room temperature, 2 cups of milk, 2 cups of flour, 3 cups of graham cracker crumbs, 2 teaspoons baking powder, 2 teaspoons baking powder, 1/4 teaspoon salt.
1) Beat the butter until well creamed about 30 seconds. Add the sugar and mix for about 3 min.
2) Add the eggs, one at a time, beating for about 30 sec after each one.
3) Put the graham crackers in a plastic bag, food processor, or blender, and crush into small crumbs.
4) Sift together the flour, graham cracker crumbs, baking soda, baking powder, and salt. Add about 1/4th of the powder mixture to the creamed mixture, then add some of the milk. Continue adding in a dry-wet-dry-wet-dry order ending with dry. Continue until just combined.
5) Scoop into cupcake liners and bake for 15-18 min until toothpick comes out clean.
FYI~ Batter will be thick~
Once cooled use a 1/4 teaspoon and scoop a hole into the center of each cupcake.

The Filling: 12 oz bag of chocolate chips, 1/4 cup chocolate syrup, 1/2 cup of milk
Place in a pot and melt all together. Then fill each center with chocolate filling

The Topping: 3 large egg whites, 1 cup plus 2 tablespoons of sugar, 1/4 teaspoon cream of tartar, 1/8 teaspoon salt, 1 tablespoon pure vanilla extract
In a large metal bowl, whisk together 1/3 cup of water, sugar,egg whites, and salt. Set bowl over a pot of simmering water, and mix with electric hand mixer at low speed. Gradually increase speed to high. Beat until stiff peaks form about 5 min.
Remove from heat and add vanilla. Beat for about 2 min until cool
Put a dallop in each cupcake.

These are a delicious treat. They were pretty simple and ultra delicious.

I toasted each with a lighter, it gave it that over the fire taste..

Wednesday, January 20, 2010

Creamy Chicken over Rice (haystack style)

I am finally contributing my first recipe to the blog!

If you have ever had anything called "Hawaiian haystacks", this is sort of a spin on that.

  • 5-6 chicken breasts (frozen or thawed) in crock pot, cover with water.
  • 2 packets of Italian seasoning (dry seasoning packets used to make Italian salad dressing); stir into water.
Turn crock pot on high for 2 hours or so.
Take chicken out and shred after cooked.
Set aside 3/4 of the brothy water from the crock pot.

Add the following to the remaining 1/4 water in the crock pot and whisk:
  • 1 1/2 C. sour cream
  • 1 8 oz pkg. cream cheese
  • 2 cans cream of mushroom

Put shredded chicken back in the crock pot; slowly add brothy water back in until at desired consistency. (I didn't even need to add any water, because it was already liquidy and creamy and wasn't too thick.)

  • Serve over rice.
  • Pineapple chunks
  • Cheese
  • Chow Mein Noodles

Before yesterday, I didn't like to make rice because I can never make it as fluffy as I would like.
I finally bought a rice cooker ($13.88 at Wal-Mart that I can use to steam veggies also) and it made the most beautiful rice ever! I know rice can be pretty healthy and now I might actually make it a little more often!


Tuesday, January 5, 2010

Lemon Cream Pasta with Chicken

Okay, so I kid you not when I say that this pasta is absolutely DIVINE! It may just be the BEST PASTA I HAVE EVER HAD!! It is creamy, cheesy, lemony, and completely delicious. And it was very easy to prepare. This is definitely my new favorite recipe!

Courtesy of and

3 cups cubed Lemon Garlic Chicken (see below)
1 ts garlic powder
1/2 ts black pepper
4 (14.5 oz) cans chicken broth
1/2 c lemon juice
1 (16oz.) pkg rigatoni
2 c heavy cream
2 ts lemon zest
1/2 c parmesan

In large saucepan, season chicken broth with garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 min.
Stir cooked chicken into cooked pasta, along with cream, parmesan cheese, and lemon zest. Cook on low heat for 5 minutes, stirring constantly. Let stand 5 minutes off heat. Stir well before serving.

Lemon Garlic Chicken

3 Tb lemon juice
3 Tb olive oil
1 ts minced garlic
1 ts salt
1/4 ts pepper
1/2 ts oregano

Mix all ingredients and put in a ziploc bag. Marinade chicken overnight. Or, if cut into small piece, 5-6 hrs. Cook in a frying pan or grill before adding to pasta.