Rum Chata Pudding Shots

Here is my “cocktail” that I chose for 2nd Annual Cookies and Cocktails. these were so good I could have eaten it out of the bowl with a spoon.

 

One box of Vanilla Instant Pudding Box

One cup of Milk

One cup of rum chata

One tub of small cool whip.

 

Mix together and distribute into small jello shot cups. Refrigerate, enjoy :)

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Ultimate Grasshopper Cookies

2nd Annual Cookies and cocktails was rolling around and I needed an elaborate cookie. I chose a twist on the grasshopper with a little bit more decadence. I had some trouble with melting the chocolate but they came out tasty and I would make them again! Thanks yourcupcake.

 

Cookies:

1 Box Devil’s Food Cake mix
2 eggs
1/2 C. butter, melted
1 tsp. vanilla extract
3 Tbsp. brown sugar
Mint Frosting:
3/4 C. butter, softened
1 1/2 tsp. peppermint extract
2-3 C. powdered sugar
milk, if needed
green food dye, if desired
Chocolate Glaze:
1 1/2 C. chocolate chips
3 Tbsp. butter
Andes Mint Candies, roughly chopped
1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. Combine cake mix, eggs, butter (make sure you let it cool a little so it doesn’t cook the eggs), vanilla and sugar. That batter will be still.
3. Make dough balls a little large than a Tablespoon and place on cookie sheets to bake. (You make one to pat each dough ball down a little bit because cake mix cookies tend to bake up tall.)
4. Bake for 7-9 minutes and let cool on cooling racks.
5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color if desired.
6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
7. To assemble (see photos). Pipe on frosting, smooth over with a knife, spoon on your glaze and top with peppermint candies.
Success!!!

Caldo Verde Soupas

I had this in a restaurant a few weeks prior and knew that it would be a simple recipe for me to duplicate. I had a yucky head cold, and wanted to make something to cure me. I am pretty certain this did the trick. I recruited a friend my Uncle Joe. We walked over to Uncle Joes house and he cut up all the ingredients, he was so speedy at it. He did all the prep work, and thats where most of work lies in this one. Next time I make it, I may use the instant potatoes because my aunt says thats what all the restaurants use anyways. 

Ingredients:

  • 4 tablespoons
  • 1 onion, minced
  • 1 clove garlic, minced
  • 6 potatoes, peeled and thinly sliced
  • 2 quarts cold water ( I used room temperture chicken broth)
  • 6 ounces linguica sausage, thinly sliced
  • 2 1/2 teaspoons salt
  • ground black pepper to taste

  • 1 pound kale, rinsed and julienned

Directions:

  1. In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
  2. Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
  3. Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
  4. Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

I will def make this one again! 

Pumpkin Monkey Bread

My aunt had invited my cousin and myself over for a lesson in Kale soup, when I quickly realized she had nothing planned for dessert. I took inventory of her cabinets and whipped this up. However I was a little bit disappointed because the monkey bread didn’t have that strong of a pumpkin flavor. Over all though it was great tasting and I couldn’t get enough. Thanks Pillsbury!

1/2 cup granulated sugar

2 tablespoons pumpkin pie spice
4 cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1 cup packed brown sugar
3/4 cup butter
1/4 cup canned pumpkin (not pumpkin pie mix)

Steps

1.Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
2.In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.
3.In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.
4. Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

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Stuffed Corn Beef and Cabbage

This one my cousin paul found through a friend. Entered into the New York State Fair, Culinary Arts Competition. We found it pretty tasty.

INGREDIENTS:

2 Lbs Corned beef

4 NYS Russet potatoes

6 Carrots

½ Cabbage head

1 Onion,

sliced 6 Cloves

3 Bay leaves

1 Tbsp Butter

6 Black pepper corns

1 Tbsp Horseradish

Water

¼ c Brown mustard

Salt Corn oil

DIRECTIONS FOR COMBINING INGREDIENTS

1) Rinse beef.  Place corned beef, bay leaves, cloves, pepper, onions, and water (to cover) into a pot.  Cover, bring to a boil.

2) Reduce heat and simmer for 1.5 hours

3) Add carrots and simmer for 10 minutes.

4) Add cabbage and simmer for 15 minutes.

5) Remove meat, allow to rest, and drain the vegetables.

6) Pre-heat oven to 350ºF.

7) Wash potatoes well, rub with corn oil, and lightly salt.

8) Place potatoes in oven and bake for 60 minutes.

9) While warm hollow out each potato and place ¼ Tbsp. of butter in each.

10) Shred cabbage, meat, and chop the carrots and layer into the cavity.

11) Combine mustard and horseradish.  Serve with a dollop of the mixture.

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Chicken Gnocchi Soup (Olive Garden Copycat)

Dying to make this soup for years: this rainy fall day proved to be the perfect time! I brought it over to my cousins house to enjoy for dessert and little Audrey couldn’t get enough of it. She kept wanting more bowls and when we cut her off she kept saying I wish I could have more!!!  Thanks Cinnamon and Spice! 

3 tablespoons butter
2 tablespoons olive oil
3/4 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced ( didnt use celery I hate it)
4 cloves garlic, minced
coarse salt and fresh black pepper
1/3 cup all-purpose flour
4 cups chicken broth
1 + 1/2 cups half & half
2 cups cooked white meat chicken, shredded or cut into small bites
1 pound potato gnocchi ( Found this at target)
3 cups fresh baby spinach, stems removed
1 tablespoon chopped fresh basil ( I didnt use this)
fresh grated Parmesan and/or Romano, for serving

Instructions

  1. In a large soup pot or Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.
  2. Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
  3. Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.
  4. Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.

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Pumpkin Rolls

I am trying to make a pumpkin treat once every weekend in october! Here is this weekends’: Thanks Girl who ate everything

Ingredients

    • 3 eggs
    • 1 cup white sugar
    • 2/3 cup pumpkin
    • 1 teaspoon lemon juice
    • ¾ cup flour
    • 2 teaspoons cinnamon
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 teaspoon ginger
    • 1 teaspoon nutmeg
    • powdered sugar for sprinkling
Filling:
  • 1 (8 ounce) package cream cheese
  • ¼ cup butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat the eggs on high speed for 5 minutes. Slowly add the white sugar, pumpkin, and lemon juice and mix well. Add the flour, cinnamon, baking powder, salt, ginger, and nutmeg and mix until combined.
  3. Grease and flour cookie sheet. Pour batter into a rectangular shape (don’t fill the sheet), leaving space on the sides for the batter to expand while cooking. Bake for 15 minutes.
  4. Sprinkle ¼ cup powdered sugar on terrycloth towel.(I used papertowels)  I would put more just to ensure that your roll doesn’t stick to your cloth. Loosen roll with spatula and flip onto the towel. Gently roll with the towel rolled up inside it as well and let it cool in the fridge. This step is to get the pumpkin roll in the correct shape while cooling.
  5. While roll is cooling, prepare filling by mixing cream cheese, butter, powdered sugar, and vanilla in a medium bowl. When roll has cooled in the fridge, unroll it, remove the towel, and spread the filling evenly inside. Roll it back up and refrigerate. It’s really hard to not crack the dough when rolling but if it does don’t stress because the cracks fix themselves when it refrigerates. Also, slightly dampening the cloth helps. Refrigerate until ready to serve. Cut into 1 inch slices to serve.

I overcooked mine so it came out not perfect circular but tasted fantastic!!! Success!

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Pumpkin Whoopie Pies

Thanks Martha for another recipe. I’ve been using more of Martha’s recipes. From online of course, I would never actually purchase one of her books, but, her recipes are usually well thought out but too complicated. This one was on the simpler side. To celebrate October, I decided to make a pumpkin dessert.

Here it is:

FOR THE CREAM-CHEESE FILLING

  • 3 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, softened ( I used salted oops kill me)
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract

FOR THE PUMPKIN WHOOPIE COOKIES

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves ( had to ground my own whole ones and it came out chunky and crunchy)
  • 2 cups firmly packed dark-brown sugar ( I used light, sue me )
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled ( this was a pain because I had two cans = about 3 1/2 cups)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  1. STEP 1

    Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

  2. STEP 2

    In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

  3. STEP 3

    Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

  4. STEP 4

    Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

  5. STEP 5

    Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Over all I think they taste pretty good, I love the frosting, and the pumpkin part is pretty tasty, will probably be better in a few days, when it gets all moist and soaks in. Would  I make these again? Probably not, I hate baking cookie style things so I don’t know how I always end up doing it, and I feel there are much better pumpkin desserts out there :)

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