Recipe: Gooey Chocolate Peanut Butter Marshmallow Brownies

I found this recipe on Peek – A – Boo Mommy’s blog.

Gooey Chocolate Peanut Butter Marshmallow Brownies

Ingredients

3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter or stick margarine, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels

Directions

Preheat oven to 350°.Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.
Enjoy!

Recipe: THAI FRIED NOODLES

THAI FRIED NOODLES

Ingredients
3 tablespoon vegetable oil
4 garlic cloves, finely crushed
1 tablespoon fish sauce
3-4 tblsp lime juice
1 teaspoon crushed palm sugar
2 eggs, beaten
12 oz rice vermicelli, soaked in water 20 minutes, drained
4 oz peeled shrimp
4 oz bean sprouts
4 green onions, sliced
2 tablespoon dried shrimp, ground, to garnish
finely chopped roasted peanuts, cilantro leaves and lime slices to garnish

Directions
Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions.
When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices.

Makes 4 servings.

Recipe: THAI FRIED NOODLES

THAI FRIED NOODLES

Ingredients
3 tablespoon vegetable oil
4 garlic cloves, finely crushed
1 tablespoon fish sauce
3-4 tblsp lime juice
1 teaspoon crushed palm sugar
2 eggs, beaten
12 oz rice vermicelli, soaked in water 20 minutes, drained
4 oz peeled shrimp
4 oz bean sprouts
4 green onions, sliced
2 tablespoon dried shrimp, ground, to garnish
finely chopped roasted peanuts, cilantro leaves and lime slices to garnish

Directions
Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions.
When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices.

Makes 4 servings.

Recipe: Black-Pepper Steak

Black-Pepper Steak
Ingredients

1 pound cube steak
1 teaspoon ground black pepper
1/2 teaspoon salt
3 tablespoons red wine vinegar
2 tablespoons water
1/4 teaspoon granulated sugar

Directions

Cut steak into serving portions; sprinkle with pepper and salt. In a skillet over medium-high heat, cook steak until brown, about 4 minutes each side. Remove to a warm platter, leaving drippings in skillet.
Return skillet to heat and add vinegar, water and sugar, stirring to mix well. Cook until almost boiling, then spoon sauce over steaks.

Makes 4 servings.

Fabulous Foods: Mochi

Mochi

This weekend I discovered Mochi. I was very apprehensive at first but after that all important first bite I was hooked.

Mochi is is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.

I had brown sugar filled Daifuku and it was super yummy.

Daifuku is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly sweetened red bean paste made from azuki beans. Daifuku comes in many varieties. The most common is white, pale green or pale pink colored mochi filled with anko. These come in two sizes, one approximately the diameter of a half-dollar coin, the other palm-sized. Some versions contain whole pieces of fruit, mixtures of fruit and anko or crushed melon paste. Nearly all daifuku are covered in a fine layer of corn or taro starch to keep them from sticking to each other, or to the fingers. Some are covered with confectioner's sugar or cocoa.

If you get a chance to try some, I highly recommend it.

Recipe: Orange Ginger Loaf

Orange Ginger Loaf

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 1/4 teaspoons ginger
1 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon orange extract, optional
1 cup applesauce1 teaspoon baking soda

FROSTING
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
2 1/2 cups confectioner’s sugar

Directions
Preheat your oven to 350 degrees F. Grease and flour a 9 inch square pan.
In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt.Then set aside.
In a large bowl, cream butter and sugar until fluffy. Stir in orange extract.
Mix baking soda into applesauce and stir into creamed butter mixture.Add flour mixture. Mix until smooth.
Pour batter into prepared loaf pan.
Bake at 350 degrees F for 40 to 50 minutes or until atoothpick inserted into center of cake comes out clean.

FROSTING:
Beat cream cheese until fluffy. Beat in vanilla and orange extract. Slowly beat in confectioner’s sugar.
Once the cake has cooled, evenly spread the frosting on top. Decorate with chopped candied orange peel or candied ginger .

Recipe: Creamy Chicken Parmesan

Creamy Chicken Parmesan

Prep Time: 10 min
Total Time: 45 min
Makes: 2

Ingredients
3 30% Less Fat RITZ Crackers, finely crushed
2 Tbsp. KRAFT 100% Light Parmesan Grated Cheese, divided
2 small boneless skinless chicken breasts (1/2 lb./225 g)
1-1/2 cups 25%-less-sodium chicken broth, divided
1/4 cup water
1/2 cup orzo pasta, uncooked
1 tsp. oil
1/4 cup PHILADELPHIA Light Cream Cheese Spread
1 cup frozen mixed vegetables (corn, carrots, peas and green beans), thawed

Directions
COMBINE cracker crumbs and 1 Tbsp. of the Parmesan cheese on small plate. Rinse chicken with cold water; dip in crumb mixture, turning to evenly coat both sides of each breast with the crumb mixture. Press crumbs gently into chicken to secure; set aside.

COMBINE 1 cup of the broth and the water in medium saucepan. Bring to boil on medium-high heat. Add orzo. Reduce heat to medium-low; simmer 9 min. or until most of the liquid is absorbed and orzo is tender. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until chicken is cooked through (170ºF). Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
ADD cream cheese spread and remaining broth to drippings in skillet. Bring just to boil on medium heat, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Meanwhile, add vegetables to orzo mixture; simmer 2 min. or until heated through, stirring frequently. Stir remaining 1 Tbsp. Parmesan cheese into cream cheese sauce.

SPOON orzo mixture onto two serving plates; top with the chicken and sauce.

Recipe: Cheesy Beef & Pasta Skillet

Cheesy Beef & Pasta Skillet

Prep Time: 10 min
Total Time: 45 min
Makes: 2

Ingredients
1/2 lb. (250 g) extra lean ground beef
1/2 cup chopped onions
1 tsp. ground cumin
1 tsp. chili powder
1 can (19 fl oz/540 mL) diced tomatoes, undrained
1/2 cup water
1 cup whole wheat penne pasta, uncooked
1 yellow pepper, chopped
1/4 cup CHEEZ WHIZ Light Process Cheese Product
2 Tbsp. chopped cilantro

Directions
COOK meat with onions, cumin and chili powder in large skillet on medium-high heat 5 min. or until meat is no longer pink, stirring occasionally.

ADD tomatoes, water, pasta and peppers; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 18 to 20 min. or until pasta is tender and most of the liquid is absorbed.

STIR in Cheez Whiz; cook 2 min. or until melted, stirring occasionally. Sprinkle with cilantro.

Recipe: Baked Crab Rangoon

Baked Crab Rangoon

Prep Time: 20 min
Total Time: 40 min
Makes: 12

Ingredients
1 can (170 g) chunk crabmeat, drained, flaked
125 g (1/2 of 250-g pkg.) PHILADELPHIA Light Brick Cream Cheese Spread, softened
1/4 cup thinly sliced green onions
1/4 cup MIRACLE WHIP CALORIE-WISE Dressing
12 won ton wrappers

Directions
HEAT oven to 350°F. Mix crabmeat, cream cheese spread, onions and dressing.
SPRAY 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

Recipe: Savoury Parmesan Bites

Savoury Parmesan Bites

Total Time: 30 min
Makes: 32

Ingredients
1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
1 cup KRAFT 100% Parmesan Grated Cheese, divided
2 cans (235 g each) refrigerated crescent dinner rolls
1 cup chopped red peppers
1/4 cup chopped fresh parsley

Directions
HEAT oven to 350°F. Beat cream cheese and 3/4 cup Parmesan with mixer until well blended.
SEPARATE rolls into 4 rectangles; press perforations together to seal. Spread 3 Tbsp. cream cheese mixture onto each rectangle; top with peppers and parsley. Fold 1 long side of each rectangle over filling to centre; fold up again to enclose remaining filling. Cut each into 8 squares. Place, seam-sides down, on baking sheet. Sprinkle with remaining Parmesan.
BAKE 13 to 15 min. or until golden brown.

Recipe: Cheesy Spinach and Bacon Dip

Cheesy Spinach and Bacon Dip

Prep Time:10 min
Total Time:15 min
Makes:32

Ingredients
1 pkg. (300 g) frozen chopped spinach, thawed, drained
1 lb. (450 g) VELVEETA Process Cheese Product, cut into 1/2-inch cubes
125 g (1/2 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, cubed
1 cup salsa
8 slices bacon, crisply cooked, drained and crumbled

Directions
COMBINE all ingredients in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min.
SERVE with assorted Christie Crackers and cut-up vegetables, if desired.

Recipe: Sweet Potato Pie

Sweet Potato Pie

Ingredients

1/2 cup softened butter

1/2 cup firmly packed brown sugar

1 cup Mashed, cooked sweet potatoes

3 lightly beaten eggs

1/3 cup corn syrup

1/3 cup milk

1/2 teaspoon salt

1 teaspoon vanilla extract

1 pie shell, Unbaked

Directions

Cream butter and brown sugar in bowl until light and fluffy. Blend in sweet potato and eggs. Add next 4 ingredients; mix well. Pour into pie shell. Bake in a 425-degree oven for 10 minutes. Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.

Recipe: Orange-Glazed Sweet-Potatoes

Orange-Glazed Sweet-Potatoes

Ingredients

1 pound sweet potatoes

3/4 cup orange juice

1/2 cup firmly packed brown sugar

1/4 tablespoon wheat germ

1 tablespoon margarine

2 tablespoons grated orange peel

1 teaspoon cinnamon

1/4 teaspoon fresh grated nutmeg

Directions

Heat oven to 350 degrees. Slice potatoes about 1/8 inch thick; spread evenly in an 8-inch square dish. Combine orange juice, brown sugar, wheat germ, margarine, orange peel, cinnamon and nutmeg. Cover dish with foil or lid. Bake 1 hour, until potatoes are tender.

Recipe: African Squash and Yams

African Squash and Yams

Ingredients

1 onion, chopped
2 tablespoons oil
1 pound Hubbard squash, pared and cut into 1-inch pieces
2 yams, or sweet potatoes, pared & cut into 1" pieces
1 cup coconut milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Directions

Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer.

Makes 6 to 8 servings

Drink Recipe: Nutcracker (for adults)

Nutcracker

Ingredients

1/2 cup ice

1 oz vodka

1/2 oz Bailey's Irish cream

1/2 oz amaretto almond liqueur

1/2 oz Frangelico hazelnut liqueur

1 scoop vanilla ice cream

Directions

Pour above listed ingredients into a blender. Blend until smooth (if too thick add milk. If too thin add more ice cream).

Drink Recipe: Candy Apple (for adults)

Candy Apple

Ingredients
1 ½ ounce Vodka
½ ounce Grenadine
1 ounce lime juice

Directions

Pour all the ingredients into a tall glass with ice.
Garnish with a slice of lime or apple.

Recipe: Candy Apples (for kids)

Candy Apples

Ingredients

Popsicle sticks

6 Fuji or Granny Smith apples

1 1/2 cups water

4 1/2 cups granulated sugar

1 1/8 cups corn syrup

3/4 teaspoon red food coloring

Directions:

The first step is to clean apples. Place your Popsicle stick in the center of the apple.

Set your apples on the counter next to your stovetop.

Now, add the water, sugar, and corn syrup in a medium to large sized saucepot. Stir the ingredients together, it will look grainy.

Place the candy apple mixture on medium heat until the sugar boils. Once the sugar boils, turn the heat to high. You will need to occasionally clean the sides of pot with cold water and a brush. This will prevent the mixture from crystallizing. Cook the mixture eon on high heat to 283 degrees F.

Once the mixture has come to this temperature, add red food coloring and swirl around in the pot, do not stir. Continue to cook to 328 degrees F. Remove from the heat and let rest for 3 – 5 minutes. The next step requires a little caution. The candy apple mixture is extremely hot. Dip the apple on an angle.

Twirl the apple around to coat it. Place the coated candy apple on a sheet of wax paper that has been sprayed with Pam.

Recipe: Apple Betty

Apple Betty

Ingredients

10 cups Sliced peeled apples (about 3lb/1.5kg) (2.5 L)
1/4 cup Apple juice (50 ml)
2 cups fine oatmeal cookie crumbs (500 ml) (TIP: to make 2 cups of cookie crumbs, place about nine 3 inch cookies into a plastic bag and smash with a rolling pin - or use a food processor.
1/4 cup butter, melted (50 ml)
1/2 tsp. Cinnamon (2ml)

Directions

In a large bowl, toss apples with apple juice. In separate bowl, toss together cookie crumbs, butter and cinnamon.

Spread half of the apples in 8 inch (2 L) square baking dish; sprinkle with half of the crumb mixture. Repeat layers. Bake in 375 degrees F (190c) oven for 50 minutes or until apples are tender.

Makes 6 servings

Recipe: Apple Crisp

Apple Crisp

Ingredients

6 medium apples, pared and sliced

1/2 cup all purpose flour, sifted (60 gm / 2oz)

3/4 tsp (4 ml) ground cinnamon1/3 cup softened butter or margarine (95 gm / 3½oz)
3/4 cup brown sugar (120 gm / 4 oz)

1/2 cup oatmeal flakes (25 gm / 1 oz)

3/4 tsp (4ml) ground nutmeg

Directions

Preheat oven to 375°F or 190°C. Grease baking dish with additional butter and arrange apple slices in it.

Cut the flour into the softened butter until the mixture resembles breadcrumbs. Then add the other ingredients and mix thoroughly. Sprinkle the dry mixture over top of the apples. Bake 30 minutes, or until apples are cooked and topping is golden-brown.

My Ode to Autumn & Winter

Since summer is officially over, I figured that I should add some autumn and winter inspired recipes to the site. I hope you try these out and enjoy!!