Sunday, September 18, 2011

Cloud Nine Mini Dessert Cups

4 Tbs sugar
1 1/2 cups choc cookie crumbs, ground
1/4 cup unpacked coconut
6 Tbs butter

1 box vanilla instant pudding
4 ozs cream cheese, softened
2 cups half and half
1/4 cup peanut butter chips
assorted chocolates, chopped

In mini food processor blend sugar, cookie crumbs and coconut.  Add to bowl and blend in butter until thoroughly blended.  Add approx. 1 tsp of crumbs into candy cups.  Press crumbs with round, flat tool to flatten, chill.
In another bowl combine pudding, cream cheese, half and half.  Spoon approx. 1/3 tsp on top of cookie crumbs.  Top with Peanut butter chips and chopped candy.  chill for approx. 30 mins.

Tuesday, September 13, 2011

Cranberry Risotto

2 cups Risotto
3-4 Tbs cooking oil
2 Tbs butter
1/4 cup chopped onions
1 garlic clove, chopped
1/2 tsp salt
8 cups Chicken Broth
1 can Ocean Spray Whole Cranberries
1/4 cup Parmesan Cheese

In large skillet, on medium heat add oil and butter, melt and combine.  Stir in rice.  Add chopped onions and garlic, season with salt.  In large pan add  broth, heat then lower temperature and simmer to keep warm.  When onions are soft ladle broth into rice, 1 cup at a time.  Continue to ladle  broth into rice each time liquid absorbs until rice is soft.  Add Whole Cranberries, stir.  Add Parmesan Cheese, stir...serve!!!!

Serves approximately 6

Thursday, September 8, 2011

Cranberry Chiffon Coconut Cream Cupcakes

1 1/2 cups sugar
1 1/3 cups flour
2 tsp baking powder
1/2 tsp salt
7 large eggs, room temperature
(2 whole eggs, 5 yokes) 5 whites reserved
3/4 cup Ocean Spray Cranberry Lime
1/2 cup vegetable oil
1 tbsp vanilla extract (clear)
1/2 tsp cream of tartar

Preheat oven to 325 degrees.  Whisk sugar, flour, baking powder and salt together.  In large bowl, whisk in two large eggs, 5 egg yolks (reserve whites in small bowl), juice, oil and vanilla.  Add dry ingredients to wet and mix until batter is smooth.  Beat whites until foamy (approx. 1 min) then add cream of tartar.  Beat on med/high speed until very stiff for several minutes.  Fold whites into batter until completely mixed.  Spoon batter into cupcake wells lined with cupcake papers.  Bake for approx. 12-14 mins, (ovens vary).  Cool before frosting.
Note:  While oven is hot you may at this point toast your coconut on cookie sheet.  DO NOT BURN!!!!  Remove cookie sheet from oven when coconut is

2 cups Heavy whipping cream, very cold
1 small box instant vanilla pudding
1 cup coconut, toasted

Place medium size glass bowl and electric whisks in refrigerator to chill for several mins.  Cream whips better when utensils are cold.  Add cold cream to cold bowl and whip on high speed until starts to thicken.  Add box pudding and mix until fully blended.  Frost cupcakes and sprinkle with toasted coconut.

Saturday, September 3, 2011

Chicken and Dumpling Buttermilk Biscuits

Chicken and Dumpling Biscuits
2 lbs chicken thighs
6 cups water
2 Tbs chicken base
6 carrots, peeled and diced
3 parsnips, peeled and diced
3 large celery stalks, diced
1 small onion, diced
2 large garlic cloves
1 Tbs herbs de provence (with lavender) (I make my own, see recipe on this blog)
4 Tbs butter (1/2 stick)
2 Tbs flour

1.  Boil chicken in water until cooked.  Remove chicken to cool.
2.  In same large pot add all ingredients (except butter and flour) to broth and simmer on med heat until vegetables are almost soft.
3.  In small pan melt butter, add flour and stir creating a roux. Cook for few mins.   Add to pot with vegetables, stirring.
4.  Pick chicken carefully from bone and place meat back into pot with vegetables, mix.  Discard bones.
5.  Add all contents of large pot to casserole dish.
6.  Add drops of biscuit dough on top, as shown in picture.  Bake for 20 mins then broil for addition 10 mins to brown.  Biscuit recipes below:


  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter, cubed
  • 3/4 cup Buttermilk
  • 1.  In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture.  Add buttermilk.  Mix well. 
  • 2.  Drop on top of your Chicken Soup mixture in large casserole dish.  
  • 3.  Bake for 20 mins then broil for addition 10 mins to brown.