Epicurean Style

Stacks of Chili

This may not look delicious, but we really enjoy it.  I am actually quite pleased by how well both Bennett and Jackson eat this meal and it has quite a few decent things in it--corn, beef, beans....

Anyway, my kids devoured this last night and this takes about 5 minutes flat of prep time.  Use on one of those nights you are running in every direction and don't feel like you have time to make dinner.  It may not look like the prettiest thing you have every made, but it is warm and it tastes good.

Stacks of Chili

Using a baking Sheet layer the following...

1 large tortilla

1/2 can of chili ( I love the stagg chili brand)

1/2 can kidney beans, drained

1/2 can of corn, drained

Grated Cheddar Cheese

Sliced Olives

Repeat those layers.

Loosely cover with Foil and Bake at 375 degrees for 20 minutes.  Serve with Salsa and Sour Cream.

After School Snacks

I remember looking forward to after school snacks and when I came across these great recipes (that seem pretty healthy too) I thought I would share.  I can't believe school is back in full swing!

(picture via family.com)

Zucchini Cupcakes

We watched and watered a neighbors garden for a few weeks while they were out of town and as a thank you they brought us some fresh produce from their garden.  With the Zucchini I decided to give these Cupcakes a try....we loved them!

Zucchini Cupcakes

Ingredients:

• 3 eggs
• 1-1/3 cups sugar
• 1/2 cup canola oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1-1/2 cups shredded zucchini
• 
  CARAMEL FROSTING:
• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 1-1/2 to 2 cups confectioners' sugar

Directions

• In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
• For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
• Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. 

 

Did you know?

Tomorrow is National Lasagna Day.  

 

Just thought you might want to know so you can celebrate it in style!  

I was trying to figure a menu for the next week and this helped me decide what to have for dinner.  If you want to try the easiest but really tasty lasagna recipe.  Try it here.

Or head over to Buca di Beppo and get a FREE lunch-sized portion of their famous Lasagna when you purchase any ^{Pasta or Entrée} 

Oh and Friday July 30th is National Cheesecake Day...mind you I am a sucker for The Cheesecake Factory, Cheesecake, but with their promotion...I am definitely headed over there!  Any Slice Half Price.

Recipe: Fudgy Brownies

Since we had Rachael and Jonathan around on Jonathan's birthday this last friday, a little birdie told me that his favorite treats were brownies, so I whipped  up a batch of these delicious things. These are thick, delicious moist brownies, they aren't a cake type brownie.  

Photo and recipe from taste of home

Fudgy Brownies

Ingredients

• 1-1/3 cups butter, softened
• 2-2/3 cups sugar
• 4 eggs
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup baking cocoa
• 1/2 teaspoon salt
• Confectioners' sugar, optional

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to the creamed mixture.
• Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is dry and the center is set. Cool completely. Dust with confectioners' sugar if desired. 

Fortune Cookies

One night we were watching the Food Network on t.v. and saw some fancy fortune cookie shop that was featured. The cookies looked so fun, so instead of paying the big bucks to buy fancy shmancy ones we thought it would be fun to make our own. So we did! 

Step 1: dip in chocolate

 

Step 2: roll in toppings of your choice (we recommend crushed butterfingers, oreos, sprinkles, nuts, etc.)  

Step 3: eat... or just take pictures of them because they are fun to look at 

 

 We tested them out last weekend and they were so fun to make that we decided to make some this weekend to give to Rachael and Jonathan. They looked much better the second time around. The fun thing with those was that we took out the fortunes that came in them and replaced them with our own messages for R & J, wrapped them up, and sent them off with them on their honeymoon!

 

 Enjoy,

Brittney. 

 

Panda Express Freebie

Free Orange Chicken.  I just stumbled on this great find.  

No purchase necessary.  

 

Memorial 2010

I have been thinking about Memorial day the last few days.  I really want to do something out of the normal.  I think many memorial days come and go without my acknowledgment, but with kids I have found a new purpose in celebrating even the smaller holidays.  

1. because anything out of the normal everyday routine is REALLY nice and 2. because some of these holidays are important to teach our kids about or to just be reminded ourselves of their importance.  

I came across some great looking recipes and wanted to share them with you. In hopes that they might spark your creativity and excitement too. 

 

1. Patriotic Cupcake

2. Taco Salad

3. Jello Salad

4. Country Living Drink

5. Ice Cream Sandwiches

6. Berry Pie

7. Patriotic Trifle

8. Drink Parasols

9. Red White and Blue Parfaits

10. Vanilla Raspberry Sundaes

Recipe: Coconut Chicken

I heart this chicken.  I think you may enjoy it too. 

 

Crispy Coconut Chicken 

1 C. flaked coconut

½. C. flour

½ t. salt

¼ t. black pepper

1 ½ lbs. boneless skinless chicken breast halves (or just use as much chicken as the mixture will allow)

1 egg, lightly beaten

1/3 C. butter or margarine, melted on bottom of pan

Heat oven to 400 F. Mix coconut, flour, salt, and pepper in medium bow. Dip chicken into egg, then coat with coconut mixture. Place in a buttered pan (using the 1/3 c. butter). Bake 25 minutes or until chicken is browned and cooked through, turning once.

Pina Colada Dipping Sauce:

½ C. Cream of coconut (found in the grocery store by the daiquiri and colada mixes)

½ C. Pineapple Juice

¼ C. water

2 T. crushed pineapple (drained)

1 T. sweetened coconut flakes

3 T. + 1 t. powder sugar

1+1/2 t. corn starch

3 t. cold water

Mix Cream of Coconut, Pineapple Juice, water, crush pineapple, coconut, and powder sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature.

Recipe: Monkey Bread

I hadn't tried this until last week, but we loved it.  It was so simple and easy to do that I thought I would share.  I used Frozen Roll dough to especially speed up this recipe. {this is a picture of mine BEFORE it was cooked...it looked a little better after, but I forgot to take one after} 

  

Monkey Bread

2 pkg. frozen roll dough (let dough thaw and rise following pkg directions)

Carmel:

2/3 cup packed brown sugar

1/4 cup butter

1/4 cup heavy whipping cream

Assembly:

3/4 cup chopped pecans

2 cups sugar

2 tsp ground cinnamon

1/2 cup butter, melted

For carmel, in a saucepan, bring the brown sugar, butter, and whipping cream to a boil.  Cook and stir for 3 minutes.  Pour half into a greased bundt pan and sprinkle with half of the pecans.   Layer about 20 of your dough balls.  Cover with most of the carmel mixture left and sprinkle with pecans.  Layer another 20 dough balls.  Pour the remaining carmel mixture over top of the dough and sprinkle with pecans.  

Bake at 350 for 30-35 minutes or until golden brown (while baking cover loosely with foil...if it browns too quickly).  Cool for 10 minutes before serving.  Serve warm.