Friday, August 24, 2012

Pork with Squash and Apples


  • 1 teaspoon freshly grated nutmeg
  • 1 1/2 teaspoons minced garlic (about 2 large cloves)
  • 2 tablespoons chopped fresh sage
  • 2 1-pound pork tenderloins, trimmed
  • Kosher salt and freshly ground pepper
  • 1 small butternut squash, peeled and cut into 1-inch pieces
  • 2 cooking apples, peeled and cut into 1/2-inch pieces
  • 1 medium red onion, cut into 1/2-inch pieces
  • 1 tablespoon honey mustard
  • 1 sprig fresh rosemary
  • 5 tablespoons unsalted butter, cut into pieces


  • Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
  • Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
  • Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
  • Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.
Per serving: Calories 487; Fat 22 g (Saturated 12 g); Cholesterol 164 mg; Sodium 367 mg; Carbohydrate 25 g; Fiber 5 g; Protein 47 g

Autumn Leaves

4 oz Dolin Dry Vermouth
1/2 oz Benedictine
1/4 oz Chambord Liqueur
1 Rinse Green Chartreuse
2 Dashes Regans Orange Bitters
Top with soda
Add all ingredients in an ice filled mixing glass except for the green Chartreuse.
Stir for 20 seconds.
Rinse a glass with the green Chartreuse and strain the mixing glass into the coupe.

Milk Chocolatini

3 oz Blue Ice Vodka
1½ oz Godiva Chocolate Liqueur
½ oz White Cream de Cacao
Several chunks of milk chocolate
Add vodka, Godiva Chocolate Liqueur and White Cream De Cacao into a cocktail shaker and fill with ice.
Shake vigorously and strain into a martini glass.
Garnish with a toothpick of milk chocolate chunks.

Read more: Best Fall Cocktail Recipes - Drink Recipes for Autumn - Cosmopolitan

Smoking Apple

2 oz whisky (such as The Macallan Fine Oak 10 Years Old)
.75 oz fresh lemon juice
1.5 oz hand-pressed apple cider
2 fresh figs
2-3 sage leaves
.5 oz simple syrup
Add ice.
Strain over double rocks or martini glass.
Garnish with a sage leaf.

Read more: Best Fall Cocktail Recipes - Drink Recipes for Autumn - Cosmopolitan

Camarena Candy Corn Coridal

1 oz Familia Camarena Reposado Tequila
½ oz butterscotch schnapps
½ oz Crème de Cacao
2 oz fresh orange juice
1 tsp dark cocoa
4 pieces candy corn
Rim a martini glass with orange juice then cocoa powder.
In a shaker, add tequila, butterscotch schnapps, crème de cocoa and orange juice.
Add ice and shake well.
Strain into prepared martini glass.
Garnish with an orange wheel and toothpick of candy corn.

Read more: Best Fall Cocktail Recipes - Drink Recipes for Autumn - Cosmopolitan

Wednesday, August 22, 2012

Rainbow Cake in a jar


  • 1 Betty Crocker Super Moist white cake mix
  • 1 Tub Betty Crocker Whipped Ready to Spread white frosting
  • 3 egg whites (for cake mix)
  • 1/3 cup vegetable oil (for cake mix)
  • 1 1/4 cup water (for cake mix)
  • Betty Crocker NEON food colors in neon pink, neon blue and neon purple
  • Regular food colors in yellow, green, red and blue
  • 3 (1-Pint) wide-mouth glass canning jars
  • Non-stick cooking spray
  1. Preheat oven to 350 degrees. Wash canning jars and dry thoroughly. Set lids and rims aside. Spray inside of each glass jar with a generous amount of non-stick cooking spray.
  2. Make cake batter according to directions on cake mix box.
  3. Divide batter evenly between 5 bowls (approximately 1 cup of batter in each bowl).
  4. Add 15 drops of neon pink food coloring to the 1st bowl. Stir to blend well.
  5. Add 14 drops of regular yellow food coloring to the 2nd bowl. Stir to blend well.
  6. Add 24 drops of regular green food coloring to the 3rd bowl. Stir to blend well.
  7. Add 7 drops of neon blue food coloring to the 4th bowl. Stir to blend well.
  8. Add 8 drops of regular red + 7 drops of regular blue + 3 drops of neon purple food coloring to the 5th bowl. Stir to blend well.
  9. Spoon about 1/4-cup of each color batter into each of the jars, layering the colors in this order: purple (first), blue, green, yellow, pink (last). Use a paper towel to wipe any spills or drips from the jars.
  10. Place the jars in a glass baking dish. Add 1/4" of water to the bottom of the dish surrounding the jars. Bake for 35-40 minutes. Cake tops should spring back to the touch when done, but don't bake so long that the cakes are brown. You can also use a long bamboo skewer to test doneness if you have one.
  11. Allow cakes to cool completely, about one hour, before frosting.
  12. Spread frosting over top of cake and decorate as desired.

Brownie Ice-cream Sandwiches

  • 1 (8-ounce) package semisweet baking chocolate
  • 1 stick butter 
  • 1 cup sugar
  • 4 large eggs 
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 quart vanilla ice cream 
  • 1/4 cup white and semisweet chocolate chips (optional)
  1. 1. Preheat oven to 350°.
  2. 2. Cut aluminum foil or parchment paper long enough to fit bottoms of 2 (8-inch) square pans, allowing a 2-inch overhang on each end. Lightly coat foil with cooking spray.
  3. 3. Simmer chocolate and butter together in a small saucepan over low heat until melted. Cool slightly. Beat sugar and eggs at medium speed with an electric mixer 5 minutes or until light and fluffy. Gradually add melted chocolate mixture, beating until blended. Stir in vanilla. Fold in flour and salt until blended. Divide batter evenly among prepared pans. Bake at 350° for 13 to 15 minutes or until a tester inserted in center comes out clean. Cool brownies completely in pans on a wire rack; freeze in pans for 2 hours.
  4. 4. Spread 3 cups ice cream over 1 brownie layer in pan. Remove other brownie layer, and peel away foil; place over ice-cream layer, and press gently. Cover and freeze until firm, about 4 hours or overnight.
  5. 5. Remove from pan, remove foil, and cut into quarters. Cut each quarter diagonally to form 8 triangles. If desired, place chocolate chips into 2 small zip-top plastic bags; seal. Microwave 30 seconds at a time until chocolate melts. Snip a tiny corner from 1 side of bag; drizzle melted chocolate over bars. Serve immediately.

Iced coffee Frappe

  • 1/4 cup instant coffee granules 
  • 1/2 cup chocolate syrup
  • 1/4 cup sugar
  • 1 1/2 cups boiling water 
  • 2 cups half-and-half
  • 1 quart vanilla ice cream 
  • 2 cups ginger ale 
  • Vanilla ice cream, optional

  • Stir together first 4 ingredients in a large pitcher; cool. Cover and chill at least 8 hours. Stir together coffee mixture, half-and-half, and 1 quart ice cream in a punch bowl. Stir in ginger ale; ladle into glasses. Top with ice cream, if desired. 

Avocado and Shrimp Sushi

  • 2 cups uncooked short-grain white rice
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon wasabi (Japanese horseradish)
  • 1 avocado, peeled and mashed 
  • 1 1/2 tablespoons finely chopped fresh cilantro
  • 24 large shrimp, cooked, peeled, and halved crosswise (about 8 ounces) 
  • 6 nori (seaweed) sheets
  • 12 chives
  • 12 (7-inch-long) julienne-cut seeded peeled cucumber strips 


  1. Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.
  2. Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.
  3. Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice.
  4. Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
  5. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.

Easy Apple Crisp from Disney's Grand Californian Hotel and Spa

Please enjoy this simple video on how to make Apple Crisp.

Monday, August 13, 2012

Club Wraps

Total Time: 25 minutes

Serves: 4

1/2 cup mustard-mayonnaise blend
4 flour tortillas (10 inch)
1/2 lb thinly sliced smoked turkey
1/2 lb thinly sliced honey-roasted ham
1 cup shredded smoked provolone cheese or 1 cup mozzarella cheese
2 cups shredded leaf lettuce
2 medium tomatoes, seeded and chopped
1/2 small purple onion, chopped
8 bacon, slices cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon pepper

1. spread mustard-mayo blend evenly over 1 side of each tortilla, leaving a 1/2 inch border
2. layer turkey and next 6 ingredients evenly over tortillas; sprinkle with salt and pepper.
3. roll up tortilla; cut in half diagonally, and secure with wooden picks.

Reeses Squares

Total Time: 15 minutes

Makes 36 bars

1 1/2 cups graham cracker crumbs
1 lb confectioners' sugar (3 to 3 1/2 cups)
1 1/2 cups peanut butter
1 cup butter, melted
1 (12 ounce) bag milk chocolate chips

1. combine graham crumbs, sugar and peanut butter and mix well.
2 blend in melted butter until well combined.
3. Press mixture evenly into a 9x13 inch pan
4. melt chocolate chips in microwave or in double boiler.
5. spread over peanut butter mixture
6. chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".)


Tuna Salad Roll Ups

Total Time: 15 minutes
Prep time: 15 minutes

Makes: 4
4 flour tortillas (8 inch)
1 (6 inch) can albacore tuna (drained)
3 tablespoons mayonaise (light works well)
1/4 small onion, minced
1 1/2 tablespoons sweet relish

1 in a small mixing bowl, mixed drained tuna, mayonnaise, onion, relish, and seasoning salt.
2. Warm tortillas and spread mixture on tortilla
3. Roll up tortilla into the shape of a tube.
4 may slice into smaller pieces and serve with a toothpick.

Sunday, August 12, 2012

Strawberry Julius

Serves 2

1 cup strawberry, sliced (fresh is best, this is about 100-125 grams) 
1/2 cup milk (nonfat or low fat ok) 
1/2 cup water
1/4 cup caster sugar (about 50g) or 1/4 cup superfine sugar (about 50g)
1/2-2/3 teaspoon vanilla (extract or flavouring to preference) 

1. Slice up fresh strawberries until you have enough to fill a one cup measure
2. Add to a blender or food processor, or if you only have a stick mixer, just put it in a large pyrex jug. 
3. Add rest of ingredients. 
4. Bled until smooth. 
5 You may want to try this a little bit cooler for summer days, omit the water and add a few ice cubes. 

Tomato Chickpea Salad

So I got a request to do no-cook meals so I am going to be posting a few for everyone. :)

Servings: 4-5
1 (15 1/2 ounce) can garbanzo beans (chickpeas)
1 pint grape tomatoes
25 large basil leaves
1 1/2 teaspoons garlic, minced
1 tablespoon red wine vinegar
1 tablespoon apple cider vinegar
2 teaspoons olive oil
1/2 tablespoon honey
1 pinch salt

1. drain chickpeas and rinse in a strainer to remove the starch. Place in a large bowl.
2. Chop the Basil and cut the tomatoes in half. Add to the bowl and combine with the chickpeas.
3. Add remaining ingredients to the bowl. Stir to combine well.
4. Refrigerate for 30 minutes before serving. Serve cold.

Saturday, August 11, 2012

Auntie Anne's Pretzels

1 1/4 cups warm water
1 tablespoon plus 1/4 teaspoon yeast
3 3/4 cups all-purpose flour
3/4 cups cup plus 2 tablespoons powdered sugar
1 1/2 teaspoons salt
2 teaspoons vegetable oil

4 cups warm water
1/2 cup baking soda
1/4 cup butter, melted

Kosher or pretzel salt

Cinnamon topping
1/2 cup granulated sugar
2 teaspoons cinnamon

  1. dissolve the yeast in the warm water in a small bowl of cup. Let it sit for a few minutes. 
  2. combine flour; powdered sugar, and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon and then use your hands to form the dough into a ball. Knead the dough for 5 minutes on a lightly floured surface. Dough will be nice and smooth when it's ready. Place the dough into a lightly oiled bowl, cover it, and store it in a warm place for about 45 minutes or until the dough doubles in size. 
  3. when dough has risen, preheat oven to 425 degrees 
  4. Make a bath for the pretzels by combining the baking soda with the warm water; and stir until baking soda is mostly dissolved 
  5. remove the dough from the bowl and divide it into 8 even portions. Roll each portion on a flat non-floured surface until it is about 3 feet long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to your. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle. 
  6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking sheet sprayed with nonstick spray. If you want salt, sprinkle pretzels with kosher salt or pretzel salt. Don't salt any pretzels you plan to coat with cinnamon sugar. You will likely have to use two baking sheets, and be sure to bake them separately Bake the pretzels for 4 minutes, then spin the pan halfway around and bake for another 4 to 5 minutes or until the pretzels are golden brown
  7. Remove the pretzels from the oven, and let them cool for a couple of minutes. If you want to eat some now, brush them with melted butter first, if desired, before serving. If you want the cinnamon sugar coating, make it by combining the 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl. Brush the unsalted pretzels you plan to coat with a generous amount of melted butter. Sprinkle a heavy coating of the cinnamon sugar onto the entire surface of the pretzels over a place. 

Applebee's Low-Fat Asian Chicken Salad

1 cup teriyaki marinade
4 skinless chicken breast filets

Fat Free Aisan dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika

To make salad:
8 cups chopper romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups chredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles

1. combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3 to 4 hours.
2. prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When the dressing has cooled, pour it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue girl to high heat. Grill chicken for 3 to 4 minutes per side or until done.
4. combine the romaine and iceberg lettuce, red and green cabbage, and 1 cup of shredded carrots in a large bowl with the dressing. Toss well.
5. divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow main noodles
6. when the chicken breasts are done, slice each one, width wise, into bite-size pieces. Sprinkle the sliced chicken breasts over each sale.
7. Place a 1/4 cup pile of shredded carrots in the center of each sale

Serves 4 as an entree.

Sunday, August 5, 2012

Garlic Lime Bacon-Wrapped Shrimp

Prep Time: 20 minutes
Cook Time: 6 minutes
Ready in: 26 minutes

This makes 10 shrimp.

1/2 cup vegetable oil
1/4 tablespoon lime juice
1 clove of garlic, minced
salt and pepper to taste.
10 cooked medium shrimp, shelled and deveined
5 slices peppered bacon, cut in half
1 (4 ounce) can whole green chili peppers, drained and sliced lengthwise
1 avocado- peeled, pitted and diced (optional)
1 lime, cut into wedges (optional)

1. Whisk together the oil, lime juice, garlic, salt and pepper in a mixing bowl. Toss the shrimp in the marinade, then refrigerate for 30 minutes to 1 hour
2. Preheat an indoor electric grill for medium-high heat.
3. Removethe shrimp from the marinade, and shake off excess. Wrap each shrimp with a strip of chili pepper, then half a bacon slice. Secure with a toothpick. repeat with remaining shrimp. cook on preheated grill until the bacon is crisp, and the shrimp is hot, 6 to 10 minutes. Sprinkle the chrimp with diced avocado and garnish with lime wedges to serve