Cocoa Toasted Almonds

I love almonds...in fact I love them so much that now I can hardly eat them. Plain old, whole natural almonds. They are good...but they just don't have that pizazz. Then I was in the store and say Cocoa Roasted Almonds. And it is a healthy snack...then I saw the price tag and backtracked.

So I found this recipe for Cocoa Roasted Almonds to make at home. Here it is...they are pretty good. I am going to post another recipe underneath that isn't as healthy but they are so good.

Enjoy!

Cocoa Roasted Almonds

Pour one pound of raw or pasteurized almonds in a large bowl. Spray lightly with cooking spray. Stir with a large spoon, spray again, and toss with a large spoon. Almonds should be lightly, but thoroughly, coated.

In a small bowl, mix:
2 teaspoons corn starch
1/4 cup good cocoa powder
8 little envelopes Stevia sweetenter
1/4 teaspoon plain popcorn salt

Pour onto a baking sheet, lined with parchment paper. Bake at 250 degrees for about 25 minutes, stirring every 7 or 8 minutes. Remove from oven and place roasted cocoa almonds on paper towels. Cool thoroughly, then place in little 100 calorie bags. Since each almond has about 7 calories, put 14 or 15 almonds in each bag.

Spicy Cocoa Roasted Almonds
by my kitchen addiction

3 cups whole almonds
1 egg white
1 tablespoon vanilla bean paste
Few drops of water
1/3 cup granulated sugar
1/3 cup brown sugar
2 tablespoons cocoa powder
1 teaspoon cinnamon
1/2 – 1 teaspoon cayenne pepper (depending on your taste)
1/2 teaspoon salt

Preheat the oven to 275°F. Line a baking sheet with a silicon baking mat or with parchment paper. Set aside.

Whisk together the egg white, vanilla bean paste, and a few drops of water in a mixing bowl. Beat mixture until it is light and frothy. Add the almonds and toss to evenly coat with the egg white mixture.
In a separate bowl, combine the sugars, cocoa powder, cinnamon, cayenne, and salt. Whisk together to remove any lumps. Add the almonds, and toss to coat. Spread the coated almonds out on the prepared baking sheet. Roast for 30 – 40 minutes, stirring every 10-15 minutes. Keep a close watch on the almonds because they will burn quickly.
Once the almonds are done, spread them out on a large piece of parchment or waxed paper until they have cooled completely (it’s OK to snack on a few while they cool… That’s what I did!). Store in an airtight container.

-Kelli

REALLY REALLY Good Chocolate Cake

So today I decided to make a chocolate cake because I had a ton of leftover frosting from my son's birthday party. I was cruising my friend Google and found this recipe.

It is heavenly...

I mean really really good.

I didn't make the frosting because of all of my leftover buttercream frosting...but I know this is good frosting. Look at the picture! =)

Try it...you will love it!

Chocolate Cake

2 Cups Sugar

1 3/4 Cups Flour

3/4 Cups Cocoa

1 1/2 tsp Baking Powder

1 1/2 tsp Baking Soda

1 tsp Salt

2 Eggs

1 Cup Milk

1/2 Cup Vegetable Oil

2 tsp Vanilla

1 Cup Boiling Water

Preheat your oven to 350 degrees. You can use 2 round pans, cake pans or cupcake pans

(I did cupcakes). Stir the dry ingredients together, then add the eggs, milk, oil and vanilla. Stir together for 2 minutes and then stir in the boiling water. This will thin your batter, but it's okay.

Pour your batter into preferred pan and bake for 30-35 minutes.

Let cool.

Chocolate Frosting

1/2 Cup Butter

2/3 Cup Cocoa

3 Cups Powdered Sugar

1/3 Cup Milk

1 tsp Vanilla

In a saucepan melt the butter, then stir in the cocoa. Alternately add your powdered sugar and milk until they are mixed in well. stir in the vanilla and mix. Once your cake or cupcakes have cooled frost with this yummy frosting!

-Kelli

Scrumptious Sorbet (Unless you like the term 'sherbet' better; then we shall call it Scrumptious Sherbet)

I was recently introduced to a dessert that originated in Texas with no given name, which seems really insensitive considering how shockingly delicious the treat is. So, being of many words and little brain, I have come to the conclusion that no-name Texas dessert will be donned, "Scrumptious Sorbet"*
*see post title for further information
Point of fact, I am snacking on said sorbet as we speak...er, as I write. And really, it is as simple as it is incredible.
Here we go, ladies (and possibly gentleman):

Scrumptious Sorbet

1 package macaroon cookies, crumbled (use a rolling pin and make sure to leave some good ol' chunks)
1 regular sized tub whipped topping
Any flavor sorbet/sherbet, slightly thawed (a combination works best...like raspberry and pineapple or lime and orange, peach and pineapple ((what I am currently licking off the spoon))

Combine whipped topping and cookie crumbles in a large bowl. Press half into the bottom of an 8x8 glass pan or any similar sized dish you have. Take gooey, but not too gooey, sorbet by the heaping spatula-full and slop together your sorbet into a rainbow of deliciousness! The gal that made this for me the first time had spent eons making a spectacular checker-board of four flavors...I am far too lazy to do that but you can if you have the gumption. It gets a little runny around the edges by now so you might want to put it in the freezer for a few minutes and refrigerate the cookie bits and whipped topping while it stiffens back up. Once it is capable of holding the roof, slap on that last half of macaroon goodness and freeze until firm all the way through. (Or, if you are like me, when the edges are firm but the middle still semi-molten.)

No kidding you, this will please a crowd. Double the recipe and fill up a cake pan for a party because it goes fast!
Alas, my favorite part of this recipe...the Wal-mart sneak;
Great Value Brand macaroon cookies; ninety eight cents for an entire package.
Great Value Brand whipped topping; ninety eight cents for a regular size tub.
Great Value Brand Sherbet; two dollars forty four cents for a half gallon, any flavor.
For just over six dollars, you can make a two-flavor knock-out with this scrumptious dessert.

Happy cooking!
-Amy

Boston Cream Pie

Erin here!! As many of you know, I am the cake baker of the family. This past Saturday night, my brother and sister-in-law had a get together at their house and I offered to bring a Boston Cream Pie.... Unfortunately, I do not have any pictures of it as it was smashed on the way to the get together....but I will share the recipe as it was AMAZING. And, if yours happens to ge smashed on the way, it still tastes good. :-)

Boston Cream Pie

1 12.5 oz bag Ghiradelli Milk Chocolate Chips
2 pints heavy whipping cream, halved
1 small box french vanilla pudding
1 cup crushed oreos
1 box butter recipe cake
1/2 cup sour cream
1/2 cup butter
3 eggs
1 small box pudding (vanilla or white chocolate)

Preheat oven to 325 degrees. Grease and flour 2 9" round pans.

Empty chocolate chips into a bowl. Heat 1 pint of heavy whipping cream almost to boiling point. Pour over chocolate chips and whip with whisk until smooth. I sometimes add about 1 tbsp butter to the mixture as well. Set aside and cool.

Crush oreos. Set aside. Pour dry pudding into bowl. Add 1 pint of heavy cream. Mix on low speed until almost set. Fold in oreos by hand and refrigerate.

Cream butter in mixer. Sift cake mix and pudding into bowl. Add water and mix on low speed, adding eggs one at a time until incorporated. Add sour cream and mix until well blended. Do not overmix.

Pour cake batter into pans. Bake for 30-35 minutes. Cool in pan for 10 minutes. Release from pan and cool completely.

Assembly:
Place one cake layer on serving plate. Top with oreo cookie/pudding mixture. Top with second cake layer. Poor cooled ganache over entire cake. Chill, if desired. Refridgerate any leftovers.

As a tip, I used about 3/4 of the ganache to cover the cake and then took the rest and drizzled it on the cake as we served it. Yummy!! Enjoy!!

SouthWest Salad

1 can black beans
1 can pinto beans
1 bag frozen corn
1 head cabbage, chopped
2 tomatoes, chopped
1 red bell pepper, chopped
1/2 cup mayonaise
1/2 packet chili seasoning

Mix mayonaise and chili seasoning. Combine all other ingredients, mix in mayonaise. If desired, add salt and pepper to taste or more mayonaise/chili seasoning.
Serve over Fritos chips.

*The lovely thing about this...the next-day leftovers are SO DELICIOUS! The flavors intensify over time and the cabbage stays crisp. This is so great for HOT evenings when you dread the thought of turning on an oven.

-A.S.

White Chili

My sister-in-law introduced me to this recipe and has become almost a weekly meal at our house. I must say that it is sooooo good and even better the next day for leftovers. :)

We always serve it with french bread and though I don't think it is as good, my husband loves garlic bread with it.

White Chili

2 cans Chicken Breast, undrained
1 medium onion, chopped
1 1/2 tsp Garlic, chopped (2-3 cloves)
1 Tbsp Olive Oil
2 cans Great Northern Beans, untrained
1 can Chicken Broth
2 cans Green Chiles, untrained
Chopped Jalapenos to taste
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp cayenne Pepper
1 Cup Sour Cream
1 Cup Heavy Whipping Cream
1/4 Cup Water

In a large saucepan sauté the oil, onion and garlic until caramelized. Add beans, broth, chiles, chicken, seasonings and water. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream.
Note: Depending on the brand of sour cream (thickness) the simmer time may need to be extended to dissolve the sour cream.

*We are a garlic crazy family...so I ALWAYS add more garlic. I think it makes the flavor better...so I usually put in about 6-8 cloves of garlic.

Naan - Indian Bread

I have been obsessed with Indian food as of late. I posted that Channa Masala recipe and had made it twice since then. Morgan, my 7 year old, does not like indian food BUT, she loves naan, which is a type of bread that is served with indian food. She begged me to find a recipe for it and so I went on a search. I found this recipe and tweaked it a bit. So good and you really can serve it with just about anything.

1 package active dry yeast

1 c warm water

1/4 c white sugar

3 tbsp milk

1 egg, beaten

2 tsp salt

3 1/2 c flour

2 tsp minced garlic

1/4 c butter

In a large bowl, dissolve the yeast in warm water with 1 tbsp sugar. Let stand 10 minutes, until frothy. Stir in sugar, milk, egg, salt and flour. This should make a soft dough. If you need to add more flour, do so but don't add so much that the dough is hard. Once it is a soft dough, take it out and knead it on a floured surface for 6-8 minutes or until smooth. Place dough in a well oiled bowl, cover with a damp cloth and set aside to rise. Let it rise 1 hour or until dough has doubled in volume.

Punch down dough. Pinch of small handfuls of dough, about 1/2 the size of a golf ball, join the them together and roll into a ball. Place on tray and cover with a towel. Allow to rise until doubled in size, about 30 minutes.

During the 2nd rising, preheat the grill to high heat.

Roll one ball of dough out into a thin circle. Lightly oil grill. Add garlic to melted butter. Brush one side of dough with butter/garlic mixture and place on grill and cook 2-3 minutes, until puffy and lightly browned. Brush uncooked side with butter and turn over. Cook another 2-3 minutes. Remove from grill and continue to cook until all has been prepared.

This recipe makes A LOT of dough. After the first rising and I had made all the dough balls, I froze half of them in the freezer for another day because it made so much.

As far as the grill goes, I used a George Foreman grill and just cooked these on it with the top open. I did read that another good thing to do is to use a baking stone instead of the grill and you can bake them at 600 degrees for 2 minutes. My baking stone is packed away in storage so I couldn't use that option but feel free to let me know if that option works well!!

One more thing, I made mine into cheese naan. When I was making the dough balls, I cut pieces of sharp cheddar cheese and put it in the middle of the balls. You can add anything you want in the middle: garlic, onion, cheese, pecans, raisins, whatever floats your boat. The cheese worked out well, but I think I will try shredded cheese next time rather than just pieces of cheese.

Enjoy your naan!!!

Hush Puppie Madness

Not too long ago I was insanely crazy about hush puppies. We had gone out to eat and we had some with our dinner. And I wanted more! So when I got home I did an internet search and found two really good recipes. I tried them both and have to say they are equally good.

So if you get hungry for some good ol' hush puppies go ahead and fry some up.

Mmmmmm....

Paula Deen Hush Puppies
1 1/2 Cups Self-Rising Cornmeal
1/2 Cup Self-Rising Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1 small Onion, chopped
1 Cup Buttermilk
1 Egg, lightly beaten

Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, one teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.

Vicki’s Hush Puppies
2 Eggs, beaten
1/2 Cup White Sugar
1 large Onion, diced
1 Cup Self-Rising Flour
1 Cup Self-Rising Cornmeal

In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal.
Drop batter by rounded teaspoons in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

*If you don’t have self-rising flour add 1 tsp Baking powder and 2 tsp Salt
If too dry add about 1/4-1/2 Cup Milk or Buttermilk.

Cheesy Chicken Empanadas

I love Kraft Food & Family magazine! I get four a year and they ALWAYS have good recipes.

This is one of our family favorites. It is soooo easy and tastes really good.

Cheesy Chicken Empanadas
2 cups shredded cooked chicken breasts
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup KRAFT SANDWICH SHOP Chipotle Flavored Reduced Fat Mayonnaise
2 Tbsp. chopped fresh cilantro
1 egg
1 Tbsp. water
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 tsp. chili powder

HEAT oven to 375ºF.
COMBINE first 4 ingredients. Whisk egg and water until well blended.
UNROLL pie crusts on lightly floured surface. Use rolling pin to roll each to 12-inch circle. Cut each crust into 8 (4-inch) circles with biscuit cutter, re-rolling dough as needed. Place on parchment-covered baking sheets. Spoon 2 Tbsp. chicken mixture onto center of each circle; brush edge with egg. Fold dough circles in half. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg. Sprinkle with chili powder.
BAKE 15 min. or until golden brown.

Kelli's Peanut Butter Bars

I put this recipe on my family blog not too long ago...but I thought I would share with all of you. These are AMAZING!!! If you have ever been to Terrel's Bakery in Mt. Pleasant, Utah they taste just like them (maybe better)!

Peanut Butter Bars
Cookie Recipe:
1/2 Cup Peanut Butter
3/4 Cup Shortening
1/2 Cup Brown Sugar, packed
1/2 Cup Sugar
1 Egg
1 tsp Vanilla
1 1/4 Cup Flour
1/2 tsp Baking Soda
1/4 tsp Salt

Preheat the oven to 375 degrees. Measure peanut butter, shortening and brown sugar. Add sugar, egg and vanilla; beat until thoroughly combined. Stir together flour, baking soda and salt in a separate bowl. Add to peanut butter mixture;, mix well. Press the dough onto baking sheet with your hands, it is very soft dough, until it covers the bottom of the pan. Bake for 15-20 minutes or until golden brown.

Frosting:
2 Cups Chocolate Chips
1/4 Cup Peanut Butter

In a saucepan place ingredients and melt on medium heat until blended. layer over cooled cookies.