Horchata

Well, I am back from vacation & ready to get back to blogging.  Did you miss me?  It was a nice little break & I hope you all enjoyed the recipes that my friends made for you.  

Today's recipe is in preparation for Cinco De Mayo.  I know I already posted some Homemade Flour Tortillas & Crockpot Pork Carnitas, but I have a couple more recipes that I want to share.  So stay tuned for Thursday's post as well, because it is one of my families most favorite recipes!  

This Horchata is just lovely.  I don't know what it is about cinnamon flavored rice milk, but I guzzle it up every time!  When we go to Costa Vida, one of my favorite places to eat out, I ALWAYS get the Horchata even though it's not the real deal; probably just a powder mixed with water.  But, if I have the chance to go to a Taqueria or authentic place, I always share a large cup of Horchata with my husband.  It's so refreshing & fairly simple to make at home, but I would double this recipe because it makes about 1 quart & my kids love this drink too, so it did not last very long.  Enjoy!

Horchata

Recipe lightly altered from A Sweet Pea Chef by: Amber (Dessert Now, Dinner Later!)

• 1 cup long grain white rice, rinsed
• 4 cups water
• 2 cinnamon sticks
• 1/2 tsp ground cinnamon, plus more for garnish
• 1 cup skim milk
• 1/3 cup brown sugar, plus 2-3 Tbsp to taste
• 1 1/4 tsp pure vanilla extract
• Ice

1. Wash and drain rice. Combine rice with cinnamon sticks in water and soak overnight in the refrigerator.
2. After the rice has soaked for at least 8-10 hours, preferably overnight, discard the cinnamon sticks and pour rice and water into a blender. Add 1/2 tsp cinnamon and blend on low for 2-3 minutes until well blended. Pour blended rice mixture through fine mesh sieve two times and then through cheesecloth one more time to remove all gritty bits of rice.
3. Pour strained mixture into a pitcher, add skim milk, brown sugar and vanilla and stir well to combine. Add more sugar if needed, to taste.  Best served with ice & a dash of ground cinnamon. 

Well, I am back from vacation & ready to get back to blogging.  Did you miss me?  It was a nice little break & I hope you all enjoyed the recipes that my friends made for you.  

Today's recipe is in preparation for Cinco De Mayo.  I know I already posted some Homemade Flour Tortillas & Crockpot Pork Carnitas, but I have a couple more recipes that I want to share.  So stay tuned for Thursday's post as well, because it is one of my families most favorite recipes!  

This Horchata is just lovely.  I don't know what it is about cinnamon flavored rice milk, but I guzzle it up every time!  When we go to Costa Vida, one of my favorite places to eat out, I ALWAYS get the Horchata even though it's not the real deal; probably just a powder mixed with water.  But, if I have the chance to go to a Taqueria or authentic place, I always share a large cup of Horchata with my husband.  It's so refreshing & fairly simple to make at home, but I would double this recipe because it makes about 1 quart & my kids love this drink too, so it did not last very long.  Enjoy!

Horchata

Recipe lightly altered from A Sweet Pea Chef by: Amber (Dessert Now, Dinner Later!)

• 1 cup long grain white rice, rinsed
• 4 cups water
• 2 cinnamon sticks
• 1/2 tsp ground cinnamon, plus more for garnish
• 1 cup skim milk
• 1/3 cup brown sugar, plus 2-3 Tbsp to taste
• 1 1/4 tsp pure vanilla extract
• Ice

1. Wash and drain rice. Combine rice with cinnamon sticks in water and soak overnight in the refrigerator.
2. After the rice has soaked for at least 8-10 hours, preferably overnight, discard the cinnamon sticks and pour rice and water into a blender. Add 1/2 tsp cinnamon and blend on low for 2-3 minutes until well blended. Pour blended rice mixture through fine mesh sieve two times and then through cheesecloth one more time to remove all gritty bits of rice.
3. Pour strained mixture into a pitcher, add skim milk, brown sugar and vanilla and stir well to combine. Add more sugar if needed, to taste.  Best served with ice & a dash of ground cinnamon. 

reade more... Résuméabuiyad

Baklava Kosher Dessert Ideas for Your Party

Its festive time again, if you are wondering what must you gift your loved one, then I have a perfect idea. Why not just make some perfect dessert and pack them on glossy paper and present them to your loved one. It's a know fact that whatever may the occasion be Baklava dessert is a much loved dessert at all times. Make this time a bit different, Chocolates are fun but are an usual gift so if you want to give a surprise then try your hand with some Mediterranean dessert this time.

You can find Baklava in any of the bakery or sweet shop but will it not be fun to try your hands on some of its Recipe and bring a big smile on your loved ones face. Kosher Desserts are a great gift for people of all ages you can add your won flavors and deconstruct it to make it more appealing. If you are not too confident about your cooking skills then it is advisable to go in for the basic recipe and then move on to the more tempting and complicated ones. There are different kind of baklava the ones which you see in shops are mostly made by professionals and are made in Baklava factory which follows a strict recipe.

Gourmet Baklava Pastries and Greek Baklava are one of the baklava which are most cherished , not only does it melt in the mouth due to its fine layer pastries but also had added health benefits due to nuts and dry fruits. Due to its mind blowing taste it is fast moving and is getting quite popular throughout the world. Baklava was traditionally a Middle East and Mediterranean dessert but now is getting more and more popular in the west with every passing day. You can also find it recipes in various recipe books and famous websites.

Baklava is so tempting that it's very difficult to control at one piece. Baklava may be light and fluffy but is loaded with calories. Though it is also regarded as healthy as it has loads of dry fruits which helps in increasing the good cholesterol.

If you are a dieting freak and are conscious about calories then you can use sugar free instead of sugar. Because of its increasing popularity , baklava is now available in various supermarkets in various packaging especially during festive seasons. If you are not so lucky to find it in your supermarket then you need not get depressed as you can now order it online and it will get delivered right at your door steps.

If you are fond of cooking then you can also add a special dimension to the traditional Baklava recipe by adding fruits and flavors of your choice to make it more tempting. And if you are trying your hands on baklava for the first time, bear in mind that this dessert needs lots of patience and practice therefore make sure you try it over and over again until you attain perfection. Once you have mastered the skill of preparing baklava then you can very proudly present them to your friends and make your parties even more memorable.

The Baklava Factory is certified kosher by the Rabbinical Council of California. Online, you can purchase products and enjoy sweet Baklava pastry dessert. Find out more on Kosher Dessert .

Its festive time again, if you are wondering what must you gift your loved one, then I have a perfect idea. Why not just make some perfect dessert and pack them on glossy paper and present them to your loved one. It's a know fact that whatever may the occasion be Baklava dessert is a much loved dessert at all times. Make this time a bit different, Chocolates are fun but are an usual gift so if you want to give a surprise then try your hand with some Mediterranean dessert this time.

You can find Baklava in any of the bakery or sweet shop but will it not be fun to try your hands on some of its Recipe and bring a big smile on your loved ones face. Kosher Desserts are a great gift for people of all ages you can add your won flavors and deconstruct it to make it more appealing. If you are not too confident about your cooking skills then it is advisable to go in for the basic recipe and then move on to the more tempting and complicated ones. There are different kind of baklava the ones which you see in shops are mostly made by professionals and are made in Baklava factory which follows a strict recipe.

Gourmet Baklava Pastries and Greek Baklava are one of the baklava which are most cherished , not only does it melt in the mouth due to its fine layer pastries but also had added health benefits due to nuts and dry fruits. Due to its mind blowing taste it is fast moving and is getting quite popular throughout the world. Baklava was traditionally a Middle East and Mediterranean dessert but now is getting more and more popular in the west with every passing day. You can also find it recipes in various recipe books and famous websites.

Baklava is so tempting that it's very difficult to control at one piece. Baklava may be light and fluffy but is loaded with calories. Though it is also regarded as healthy as it has loads of dry fruits which helps in increasing the good cholesterol.

If you are a dieting freak and are conscious about calories then you can use sugar free instead of sugar. Because of its increasing popularity , baklava is now available in various supermarkets in various packaging especially during festive seasons. If you are not so lucky to find it in your supermarket then you need not get depressed as you can now order it online and it will get delivered right at your door steps.

If you are fond of cooking then you can also add a special dimension to the traditional Baklava recipe by adding fruits and flavors of your choice to make it more tempting. And if you are trying your hands on baklava for the first time, bear in mind that this dessert needs lots of patience and practice therefore make sure you try it over and over again until you attain perfection. Once you have mastered the skill of preparing baklava then you can very proudly present them to your friends and make your parties even more memorable.

The Baklava Factory is certified kosher by the Rabbinical Council of California. Online, you can purchase products and enjoy sweet Baklava pastry dessert. Find out more on Kosher Dessert .

reade more... Résuméabuiyad

Mocha Peanut Butter Cup Cheesecake

My little sister Anna was only 10 when I moved away from home, and I'm pretty sure I've been away for all of her birthdays since then.  I insisted on being the one to make her a cake for her 24th birthday.  After deliberating for awhile, she decided that she wanted a cheesecake with mocha and peanut butter.

Well, that sounded interesting.

I searched around and didn't really find much that included both of those flavors - it's a bit of an unusual combination, I suppose.  I ended up altering the Layered Mocha Cheesecake that I've already made and adding some homemade chocolate peanut butter and lots of chopped peanut butter cups in the middle.  I was going to drizzle the extra chocolate peanut butter on top.....and thought it needed a tiny bit of extra sugar. Foolishly, I added granulated sugar instead of powdered sugar, and despite heating it repeatedly, I never got the graininess to disappear.  Oh well, that meant I got to add ganache on top instead.
You can bet I wasn't crying about that.

The cheesecake was a huge hit - the mocha flavor isn't super strong and it is really complemented by the peanut butter and chocolate.  Anna loved it, and that was the most important thing.

Oh, and using Nutter Butter cookies for the crust? Awesome.  Man, I could just eat an entire package of Nutter Butters in one sitting if left unsupervised.  But you could certainly use graham crackers or even Oreos for the crust if you wanted.

Mocha Peanut Butter Cup Cheesecake

Crust:
16 Nutter Butter cookies
4 T. butter

Chocolate Peanut Butter: (or you could use purchased chocolate peanut butter)
3/4 cup creamy peanut butter
2 Tbsp. cocoa powder
3 Tbsp. powdered sugar
1/2 tsp. vanilla extract

Filling:
14-16 miniature peanut butter cups cut into quarters
3/4 cup chocolate chips, melted and cooled
2-1/2 Tbsp. instant coffee granules
1 Tbsp. boiling water
1/4 tsp. ground cinnamon
4 packages cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
4 eggs, lightly beaten
2 tsp. vanilla extract

Topping:
4 oz. good quality semi-sweet chocolate

1/2 cup heavy cream

Chopped mini Reeses cups for garnish

Preheat oven to 325°.


Place Nutter Butter cookies in a blender or food processor and grind into crumbs. 

Combine cookie crumbs and butter; press onto the bottom of a  9-in. springform pan.

To make chocolate peanut butter, In a medium bowl, combine peanut butter, cocoa powder, powdered sugar, and vanilla.  Stir well.  Spread 1/2 cup over the prepared crust.  Reserve remaining chocolate peanut butter to drizzle over the top of cheesecake (if not using ganache) or for another use.

Sprinkle 14-16 chopped miniature Reese's cups over the chocolate peanut butter.

To make the filling, in a small bowl, combine the coffee granules, water and cinnamon; set aside.
In another small bowl, melt the 3/4 cup chocolate chips in the microwave and stir until smooth; set aside.

In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.

Place pan on a baking sheet (to catch spills). Bake for 45-55 minutes or until center is just set and top appears dull. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

To make the topping, chop the chocolate finely and place in a small bowl.  Heat the cream to a simmer (not a boil) and pour over the chocolate.  Allow to sit for a minute, then stir until smooth.  Pour over the chilled cheesecake.  Garnish with more chopped peanut butter cups if desired. Refrigerate until set.  

Sources: Chocolate peanut butter adapted from Judy's Kitchen, Layered Mocha Cheesecake adapted from Taste of Home, This Cheesecake altogether - Rebekah's Original

My little sister Anna was only 10 when I moved away from home, and I'm pretty sure I've been away for all of her birthdays since then.  I insisted on being the one to make her a cake for her 24th birthday.  After deliberating for awhile, she decided that she wanted a cheesecake with mocha and peanut butter.

Well, that sounded interesting.

I searched around and didn't really find much that included both of those flavors - it's a bit of an unusual combination, I suppose.  I ended up altering the Layered Mocha Cheesecake that I've already made and adding some homemade chocolate peanut butter and lots of chopped peanut butter cups in the middle.  I was going to drizzle the extra chocolate peanut butter on top.....and thought it needed a tiny bit of extra sugar. Foolishly, I added granulated sugar instead of powdered sugar, and despite heating it repeatedly, I never got the graininess to disappear.  Oh well, that meant I got to add ganache on top instead.
You can bet I wasn't crying about that.

The cheesecake was a huge hit - the mocha flavor isn't super strong and it is really complemented by the peanut butter and chocolate.  Anna loved it, and that was the most important thing.

Oh, and using Nutter Butter cookies for the crust? Awesome.  Man, I could just eat an entire package of Nutter Butters in one sitting if left unsupervised.  But you could certainly use graham crackers or even Oreos for the crust if you wanted.

Mocha Peanut Butter Cup Cheesecake

Crust:
16 Nutter Butter cookies
4 T. butter

Chocolate Peanut Butter: (or you could use purchased chocolate peanut butter)
3/4 cup creamy peanut butter
2 Tbsp. cocoa powder
3 Tbsp. powdered sugar
1/2 tsp. vanilla extract

Filling:
14-16 miniature peanut butter cups cut into quarters
3/4 cup chocolate chips, melted and cooled
2-1/2 Tbsp. instant coffee granules
1 Tbsp. boiling water
1/4 tsp. ground cinnamon
4 packages cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
4 eggs, lightly beaten
2 tsp. vanilla extract

Topping:
4 oz. good quality semi-sweet chocolate

1/2 cup heavy cream

Chopped mini Reeses cups for garnish

Preheat oven to 325°.


Place Nutter Butter cookies in a blender or food processor and grind into crumbs. 

Combine cookie crumbs and butter; press onto the bottom of a  9-in. springform pan.

To make chocolate peanut butter, In a medium bowl, combine peanut butter, cocoa powder, powdered sugar, and vanilla.  Stir well.  Spread 1/2 cup over the prepared crust.  Reserve remaining chocolate peanut butter to drizzle over the top of cheesecake (if not using ganache) or for another use.

Sprinkle 14-16 chopped miniature Reese's cups over the chocolate peanut butter.

To make the filling, in a small bowl, combine the coffee granules, water and cinnamon; set aside.
In another small bowl, melt the 3/4 cup chocolate chips in the microwave and stir until smooth; set aside.

In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.

Place pan on a baking sheet (to catch spills). Bake for 45-55 minutes or until center is just set and top appears dull. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

To make the topping, chop the chocolate finely and place in a small bowl.  Heat the cream to a simmer (not a boil) and pour over the chocolate.  Allow to sit for a minute, then stir until smooth.  Pour over the chilled cheesecake.  Garnish with more chopped peanut butter cups if desired. Refrigerate until set.  

Sources: Chocolate peanut butter adapted from Judy's Kitchen, Layered Mocha Cheesecake adapted from Taste of Home, This Cheesecake altogether - Rebekah's Original

reade more... Résuméabuiyad

April Showers Bring May... Flour? {GIVEAWAY including a Bosch Mixer}

Oh my heck!  Do I have an awesome giveaway for you guys!  Spring has sprung & it might even start to feel like summer depending on where you live, but before that happens do you know what April Showers are bringing you guys this week?  A chance to win some awesome kitchen prizes! 

I have teamed up with 15 other bloggers to give you a chance to win one of two prize packages.  The Grand Prize Winner will get a BOSCH MIXER along with these other prizes:

• A Bosch Universal Mixer
• King Arthur Flour coupons
• $50 Cold Stone Chocolate credit
• Gourmet Gardens Coolers with 11 herbs and spices
• 5 jars from Superior Touch - Better than Bullion and others
• Whisk Bliss, a Shirley J apron and a $50 Shirley J gift card
• $50 in Baking Chocolate from Gygi's
• $20 Gift Card from World Market
• A Cupcake kit of your choice from Simply Wrappers
• 1 pint jar of Gold Label Virgin Coconut Oil
• A Grandway Apron, Oven Mitts, Gloveables
• A KIC mount
• Any standard board up to $137.95 + free shipping from Decoboards Unlimited
• 1 one-year subscription to Deals to Meals

OR if you don't win the Grand Prize, you still have a chance to win almost as much cool stuff...

• A KIC mount
• King Arthur Flour coupons
• $30 Cold Stone Chocolate credit
• Gourmet Gardens Coolers with 11 herbs and spices
• 1 pint jar of Gold Label Virgin Coconut Oil
• $20 giftcard to World Market
• 5 jars from Superior Touch - Better than Bullion and others
• A Grandway Apron, Oven Mitts, Gloveables

If you just can't wait to see if you win the Bosch Mixer, you may also benefit from these Bosch Mother's Day Deals:

• Buy a Bosch Universal Plus Mixer at regular price, add a Slicer Shredder Attachment for $49.99 (Regularly $119.99)
• Bosch Compact Mixer $139.99 (regularly $199.99)
• NutriMill Classic Grain Mill $229 (regularly $239.99)

*Sales will run through Mother's Day or while supplies last. (Click the picture below to go to the website.)

(*Disclosure: I am an affiliate of Bosch & receive a percentage of sales when purchased through the links on my page.)

I would like to personally thank all of our sponsors for working with us & donating these prizes to two of our lucky readers!  They have been so generous & have provided some fabulous items!  {P.S. I am totally jealous of the two lucky winners, but I am excited for you!}

• Bosch Mixers
• Decoboards
• King Arthur Flour
• Gygi
• Cold Stone Chocolate
• Grandway
• Gourmet Garden
• Tropical Traditions
• Deals to Meals
• Shirley J
• World Market
• Simply Wrappers Cupcake Liners
• Superior Touch
• KIC Mount

TO ENTER, follow all of us on Pinterest through the rafflecopter form.  There are additional entries available after following all of the Pinterest pages.  

Happy Giveaway!  You never know, the winner could be you!  Good luck!

Giveaway starts today, Monday April 29th & ends Friday May 3rd at Midnight MST.

a Rafflecopter giveaway

Oh my heck!  Do I have an awesome giveaway for you guys!  Spring has sprung & it might even start to feel like summer depending on where you live, but before that happens do you know what April Showers are bringing you guys this week?  A chance to win some awesome kitchen prizes! 

I have teamed up with 15 other bloggers to give you a chance to win one of two prize packages.  The Grand Prize Winner will get a BOSCH MIXER along with these other prizes:

• A Bosch Universal Mixer
• King Arthur Flour coupons
• $50 Cold Stone Chocolate credit
• Gourmet Gardens Coolers with 11 herbs and spices
• 5 jars from Superior Touch - Better than Bullion and others
• Whisk Bliss, a Shirley J apron and a $50 Shirley J gift card
• $50 in Baking Chocolate from Gygi's
• $20 Gift Card from World Market
• A Cupcake kit of your choice from Simply Wrappers
• 1 pint jar of Gold Label Virgin Coconut Oil
• A Grandway Apron, Oven Mitts, Gloveables
• A KIC mount
• Any standard board up to $137.95 + free shipping from Decoboards Unlimited
• 1 one-year subscription to Deals to Meals

OR if you don't win the Grand Prize, you still have a chance to win almost as much cool stuff...

• A KIC mount
• King Arthur Flour coupons
• $30 Cold Stone Chocolate credit
• Gourmet Gardens Coolers with 11 herbs and spices
• 1 pint jar of Gold Label Virgin Coconut Oil
• $20 giftcard to World Market
• 5 jars from Superior Touch - Better than Bullion and others
• A Grandway Apron, Oven Mitts, Gloveables

If you just can't wait to see if you win the Bosch Mixer, you may also benefit from these Bosch Mother's Day Deals:

• Buy a Bosch Universal Plus Mixer at regular price, add a Slicer Shredder Attachment for $49.99 (Regularly $119.99)
• Bosch Compact Mixer $139.99 (regularly $199.99)
• NutriMill Classic Grain Mill $229 (regularly $239.99)

*Sales will run through Mother's Day or while supplies last. (Click the picture below to go to the website.)

(*Disclosure: I am an affiliate of Bosch & receive a percentage of sales when purchased through the links on my page.)

I would like to personally thank all of our sponsors for working with us & donating these prizes to two of our lucky readers!  They have been so generous & have provided some fabulous items!  {P.S. I am totally jealous of the two lucky winners, but I am excited for you!}

• Bosch Mixers
• Decoboards
• King Arthur Flour
• Gygi
• Cold Stone Chocolate
• Grandway
• Gourmet Garden
• Tropical Traditions
• Deals to Meals
• Shirley J
• World Market
• Simply Wrappers Cupcake Liners
• Superior Touch
• KIC Mount

TO ENTER, follow all of us on Pinterest through the rafflecopter form.  There are additional entries available after following all of the Pinterest pages.  

Happy Giveaway!  You never know, the winner could be you!  Good luck!

Giveaway starts today, Monday April 29th & ends Friday May 3rd at Midnight MST.

a Rafflecopter giveaway

reade more... Résuméabuiyad

Hershey's Chocolate Syrup Cake {& KitchenAid Mixer GIVEAWAY for Mother's Day!}

Want a KitchenAid Mixer? Well, it's your lucky day! 'Cause you could win one right here on The Kitchen is My Playground! Yup, I've teamed up with a group of awesome bloggers to give away a KitchenAid Mixer in honor of Mother's Day. And let me just tell you, my KitchenAid Mixer made whipping up this easy Hershey's Chocolate Syrup Cake even easier. Just follow the instructions below to enter for your chance to win ... and then check out how to make this moist and scrumptious chocolate cake.

Continue Reading >>

Want a KitchenAid Mixer? Well, it's your lucky day! 'Cause you could win one right here on The Kitchen is My Playground! Yup, I've teamed up with a group of awesome bloggers to give away a KitchenAid Mixer in honor of Mother's Day. And let me just tell you, my KitchenAid Mixer made whipping up this easy Hershey's Chocolate Syrup Cake even easier. Just follow the instructions below to enter for your chance to win ... and then check out how to make this moist and scrumptious chocolate cake.

Continue Reading >>

reade more... Résuméabuiyad

Challah Bread {Guest Post}

Today is my last guest post while I am away.  Do you remember my friends The REAL Housewives of Riverton?  I met them at the My Recipe Magic Launch Party & got to hang with them at the Build Your Blog Conference as well.  Yep, those funny ladies!  Well, Paula is guest posting for me today!  So, enjoy this Challah Bread (prounounced khah-luh)!  I have fond memories of Challah Bread from Culinary School.  We would pronounce it, "Holla!" & giggle the whole class the day we made it.  Challah is a beautiful braided bread & super good as french toast!  Anyway, enjoy the recipe, Paula is awesome!  Love her!

Hi, I'm Paula from The REAL Housewives of Riverton!

Our blog consists of us four Housewives, Jenn, myself, Lisa and Gena.  Our blog was born 3 years ago on a crazy girls trip and well, the rest is history. :-)  We love to post about crafts, food, sewing, family and pretty much everything else too.  We'd love for you to come visit our blog and follow us on Facebook.

We are so grateful to get to guest post on Amber's awesome blog!  We love Amber and her recipes so we jumped at the chance to get to blog with her!  Today we are sharing with you a recipe for Challah Bread.  

My grandparents had food booths at local fairs and festivals while Jenn and I were younger. Our family still does our favorite fair every summer and one of the other food booths sells the most delicious french toast made with Challah Bread.  Ever since the first time I ate it, I wanted to learn how to make Challah bread.  I always assumed it was so hard, but when I found this recipe from The Kitchn, I knew I had to give it a try.

Challah Bread

Lightly Adapted from The Kitchn

2 teaspoons instant yeast

1 cup warm water

4 1/4 cup all purpose flour

1/4 cup sugar + 1/4 teaspoon sugar

1 1/2 teaspoons salt

2 large eggs + 1 large egg yolk (reserve egg white for egg wash)

1/4 oil (can use melted butter also)

Dissolve your yeast into your warm water, add 1/4 teaspoon sugar.  Stir and let set until a frothy layer is on top of the yeast mixture.

Whisk together your flour, remaining sugar and salt in a medium bowl.  Make a well in the middle of your dry ingredients, add your eggs + egg yolk and oil.  Whisk together, creating a slurry, pulling a little of the flour mixture from the sides.  (Do not mix it with ALL the flour mixture yet.)  Pour the yeast mixture over the egg slurry and mix to form a rough dough ball.  I found that using a wooden spoon worked best for this.  

Turn your dough out on to a floured surface and using your remaining 1/4 cup of flour, knead for about 8-10 minutes.  Your dough should be smooth and slightly tacky.  

Form into a ball and place in a greased bowl, cover with plastic wrap and let rise until double in size (about 1 1/2 to 2 hours).

Cut your dough into 3 equal if doing a traditional braid or 6 equal sections for a braid like I did.  (The Kitchn has a perfect, photographic step by step on how to do a 6 rope braid.)  Roll each section out into a rope about 16 inches long.  Squeeze the top of the sections together and braid together.  When finished squeeze the ends together and tuck under.  

Drape with a dish cloth and let rise for about an hour.  

About 20 minutes before baking, preheat your oven to 350°F and add 1 tablespoon of water to your remaining egg white to create an egg wash.  Using a pastry brush, lightly brush the egg white on the bread taking care to get in all the creases.

Bake for 15 minutes, rotate the pan, then bake another 15 minutes.  Remove from the oven and let cool.  Slice, serve and enjoy!

We ate this with dinner and luckily had enough left over to make some delicious french toast the next morning!

Thanks Amber for letting us share your blog!

Today is my last guest post while I am away.  Do you remember my friends The REAL Housewives of Riverton?  I met them at the My Recipe Magic Launch Party & got to hang with them at the Build Your Blog Conference as well.  Yep, those funny ladies!  Well, Paula is guest posting for me today!  So, enjoy this Challah Bread (prounounced khah-luh)!  I have fond memories of Challah Bread from Culinary School.  We would pronounce it, "Holla!" & giggle the whole class the day we made it.  Challah is a beautiful braided bread & super good as french toast!  Anyway, enjoy the recipe, Paula is awesome!  Love her!

Hi, I'm Paula from The REAL Housewives of Riverton!

Our blog consists of us four Housewives, Jenn, myself, Lisa and Gena.  Our blog was born 3 years ago on a crazy girls trip and well, the rest is history. :-)  We love to post about crafts, food, sewing, family and pretty much everything else too.  We'd love for you to come visit our blog and follow us on Facebook.

We are so grateful to get to guest post on Amber's awesome blog!  We love Amber and her recipes so we jumped at the chance to get to blog with her!  Today we are sharing with you a recipe for Challah Bread.  

My grandparents had food booths at local fairs and festivals while Jenn and I were younger. Our family still does our favorite fair every summer and one of the other food booths sells the most delicious french toast made with Challah Bread.  Ever since the first time I ate it, I wanted to learn how to make Challah bread.  I always assumed it was so hard, but when I found this recipe from The Kitchn, I knew I had to give it a try.

Challah Bread

Lightly Adapted from The Kitchn

2 teaspoons instant yeast

1 cup warm water

4 1/4 cup all purpose flour

1/4 cup sugar + 1/4 teaspoon sugar

1 1/2 teaspoons salt

2 large eggs + 1 large egg yolk (reserve egg white for egg wash)

1/4 oil (can use melted butter also)

Dissolve your yeast into your warm water, add 1/4 teaspoon sugar.  Stir and let set until a frothy layer is on top of the yeast mixture.

Whisk together your flour, remaining sugar and salt in a medium bowl.  Make a well in the middle of your dry ingredients, add your eggs + egg yolk and oil.  Whisk together, creating a slurry, pulling a little of the flour mixture from the sides.  (Do not mix it with ALL the flour mixture yet.)  Pour the yeast mixture over the egg slurry and mix to form a rough dough ball.  I found that using a wooden spoon worked best for this.  

Turn your dough out on to a floured surface and using your remaining 1/4 cup of flour, knead for about 8-10 minutes.  Your dough should be smooth and slightly tacky.  

Form into a ball and place in a greased bowl, cover with plastic wrap and let rise until double in size (about 1 1/2 to 2 hours).

Cut your dough into 3 equal if doing a traditional braid or 6 equal sections for a braid like I did.  (The Kitchn has a perfect, photographic step by step on how to do a 6 rope braid.)  Roll each section out into a rope about 16 inches long.  Squeeze the top of the sections together and braid together.  When finished squeeze the ends together and tuck under.  

Drape with a dish cloth and let rise for about an hour.  

About 20 minutes before baking, preheat your oven to 350°F and add 1 tablespoon of water to your remaining egg white to create an egg wash.  Using a pastry brush, lightly brush the egg white on the bread taking care to get in all the creases.

Bake for 15 minutes, rotate the pan, then bake another 15 minutes.  Remove from the oven and let cool.  Slice, serve and enjoy!

We ate this with dinner and luckily had enough left over to make some delicious french toast the next morning!

Thanks Amber for letting us share your blog!

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Southwestern Stuffed Poblano Peppers {with Concord Foods' Salsa}

Thank you to Concord Foods for sponsoring this post.

My husband recently asked me to make him stuffed peppers. Hmmmm, I have to admit I wasn't thrilled with this request. See, I've never really been a stuffed peppers fan ... you know, the typical green bell pepper stuffed with rice-mixed-with-something and smothered with tomato sauce? ... it's just not my thing. So I decided to take my husband's request as an opportunity to get creative. Now that is my thing.

With the help of Concord Foods salsa mix and a family recipe for Cumin Black Beans & Rice, I came up with these scrumptious Southwestern Stuffed Poblano Peppers! Now these stuffed peppers, ... I like.

Continue Reading >>

Thank you to Concord Foods for sponsoring this post.

My husband recently asked me to make him stuffed peppers. Hmmmm, I have to admit I wasn't thrilled with this request. See, I've never really been a stuffed peppers fan ... you know, the typical green bell pepper stuffed with rice-mixed-with-something and smothered with tomato sauce? ... it's just not my thing. So I decided to take my husband's request as an opportunity to get creative. Now that is my thing.

With the help of Concord Foods salsa mix and a family recipe for Cumin Black Beans & Rice, I came up with these scrumptious Southwestern Stuffed Poblano Peppers! Now these stuffed peppers, ... I like.

Continue Reading >>

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Sweet & Savory Saturdays #10

Hi there!  This message is coming to you from California (compared to Utah, where I live!)  Just dropping by for a quick hello & to get this party started!  I told you all last week that there would be no features this week (because I am gone on vacation) so I am just going to share my guest posts for this week while I am away.  But don't worry, next week will be double the features.  Please meet my friends by checking out these awesome posts:

First I had Alli from Cupcake Diaries share this delicious Pizza Margherita:

Then I had Aimee from Like Mother Like Daughter share a fabulous No Bake Cheesecake

Last, but not least, I had my friend Paula from The REAL Housewives of Riverton share this beautiful Challah Bread (this is posting on Sunday...so stay tuned)

Party Guidelines:

1. PLEASE Follow Dessert Now, Dinner Later! on Facebook
2. PLEASE Grab a Sweet & Savory Saturdays Button from my "Grab a Button" page at the top & post it to your Link Parties page or link back to my blog within the recipe post.
3. PLEASE Only link up to specific recipes.  Also, NO giveaways, sales/promotions, etsy, or link parties.
4. PLEASE Visit 2 other links & leave some comment LOVE.  Have fun!  

Hi there!  This message is coming to you from California (compared to Utah, where I live!)  Just dropping by for a quick hello & to get this party started!  I told you all last week that there would be no features this week (because I am gone on vacation) so I am just going to share my guest posts for this week while I am away.  But don't worry, next week will be double the features.  Please meet my friends by checking out these awesome posts:

First I had Alli from Cupcake Diaries share this delicious Pizza Margherita:

Then I had Aimee from Like Mother Like Daughter share a fabulous No Bake Cheesecake

Last, but not least, I had my friend Paula from The REAL Housewives of Riverton share this beautiful Challah Bread (this is posting on Sunday...so stay tuned)

Party Guidelines:

1. PLEASE Follow Dessert Now, Dinner Later! on Facebook
2. PLEASE Grab a Sweet & Savory Saturdays Button from my "Grab a Button" page at the top & post it to your Link Parties page or link back to my blog within the recipe post.
3. PLEASE Only link up to specific recipes.  Also, NO giveaways, sales/promotions, etsy, or link parties.
4. PLEASE Visit 2 other links & leave some comment LOVE.  Have fun!  

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No Bake Cheesecake {Guest Post}

*Today you get to hear from my friend Aimee!  (I am still on vacation, Mickey Mouse says, "Hi!" by the way.)  Aimee is a sweet gal!  You might recognize her blog name from her button in my {right} sidebar.  Go check her out!  She has some great recipes to try & her photos are fabulous!  

Hello! My name is Aimee and I blog over at Like Mother Like Daughter, where my mother and I are co-authors and we both share our favorite tried and true recipes. I have completely fallen in love with cooking the past couple of years since starting this blog, and making a goal for myself to try at least 1 new recipe every week. It also really helped get us out of the grind of eating, spaghetti, tacos and pizza every night for dinner.

 

Like Amber, I am a HUGE fan of desserts. Chocolate, peanut butter, fruit, caramel, you name it, I love it. One dessert I really love is cheesecake, but I hate how long most cheesecakes take to prepare, you have to mix everything, bake it, and then sometimes you have to let it sit all night before eating it. I am not a very patient person, so that is hard for me to do. In comes the no bake cheesecake. Although this recipe does have to chill for a couple hours in your freezer, its still fairly quick when it comes to cheesecakes, plus the prep work is like 2 steps and only a few ingredients. Now that is my kind of recipe. And I think you'll like it too. (I got this recipe from one of my wonderful cousins)

No Bake Cheesecake

8 oz cream cheese, softened**

1/2 cup sugar

8 oz cool whip, thawed**

1 Graham Cracker Crust (recipe below)

**I used neufchatel (1/3 less fat) cream cheese, and fat free cool whip to make this a little lighter and didn't notice anything missing on flavor.

1. Mix together cream cheese and sugar until creamy and smooth.

2. Add cool whip and stir well to combine.

3. Pour mixture into graham cracker crust.

4. Put in your freezer for 2 hours to harden.

5. Enjoy with strawberry sauce on top. (recipe below)

Graham Cracker Crust Pie Crust 

1/3 cup butter, melted 

1/4 cup sugar 

7 graham crackers 

1. Using a food processor, pulse your graham crackers until they are fine crumbs

2. Mix together graham cracker crumbs and sugar in a medium bowl.

3. Pour in butter and stir well to combine.

4. Pour crust into a 9 inch pie plate and press down evenly to cover the bottom and all sides.

5. Put in refrigerator until firm, about 15 minutes.

Strawberry Sauce

1 cup strawberries, chopped 

2 TBS sugar 

1 tsp lemon juice 

1. Mix strawberries, sugar and lemon juice together in a small bowl.

2. Smash strawberry pieces with a fork, or blend a little in a food processor until desired consistency.

With the warmer months coming on, this is a delicious, creamy and refreshing dessert and you won't have to turn your oven on, so you can still enjoy it in the hot months. ----- Thanks for letting me visit, Amber. And I hope some of you will stop by our blog to say hi! BlogFacebookPinterestTwitterInstagram Also, check out some of my other favorite recipes!

Copy Cat Samoas

Buffalo Ranch Chicken Tacos

Orange Sweet Rolls

*Today you get to hear from my friend Aimee!  (I am still on vacation, Mickey Mouse says, "Hi!" by the way.)  Aimee is a sweet gal!  You might recognize her blog name from her button in my {right} sidebar.  Go check her out!  She has some great recipes to try & her photos are fabulous!  

Hello! My name is Aimee and I blog over at Like Mother Like Daughter, where my mother and I are co-authors and we both share our favorite tried and true recipes. I have completely fallen in love with cooking the past couple of years since starting this blog, and making a goal for myself to try at least 1 new recipe every week. It also really helped get us out of the grind of eating, spaghetti, tacos and pizza every night for dinner.

 

Like Amber, I am a HUGE fan of desserts. Chocolate, peanut butter, fruit, caramel, you name it, I love it. One dessert I really love is cheesecake, but I hate how long most cheesecakes take to prepare, you have to mix everything, bake it, and then sometimes you have to let it sit all night before eating it. I am not a very patient person, so that is hard for me to do. In comes the no bake cheesecake. Although this recipe does have to chill for a couple hours in your freezer, its still fairly quick when it comes to cheesecakes, plus the prep work is like 2 steps and only a few ingredients. Now that is my kind of recipe. And I think you'll like it too. (I got this recipe from one of my wonderful cousins)

No Bake Cheesecake

8 oz cream cheese, softened**

1/2 cup sugar

8 oz cool whip, thawed**

1 Graham Cracker Crust (recipe below)

**I used neufchatel (1/3 less fat) cream cheese, and fat free cool whip to make this a little lighter and didn't notice anything missing on flavor.

1. Mix together cream cheese and sugar until creamy and smooth.

2. Add cool whip and stir well to combine.

3. Pour mixture into graham cracker crust.

4. Put in your freezer for 2 hours to harden.

5. Enjoy with strawberry sauce on top. (recipe below)

Graham Cracker Crust Pie Crust 

1/3 cup butter, melted 

1/4 cup sugar 

7 graham crackers 

1. Using a food processor, pulse your graham crackers until they are fine crumbs

2. Mix together graham cracker crumbs and sugar in a medium bowl.

3. Pour in butter and stir well to combine.

4. Pour crust into a 9 inch pie plate and press down evenly to cover the bottom and all sides.

5. Put in refrigerator until firm, about 15 minutes.

Strawberry Sauce

1 cup strawberries, chopped 

2 TBS sugar 

1 tsp lemon juice 

1. Mix strawberries, sugar and lemon juice together in a small bowl.

2. Smash strawberry pieces with a fork, or blend a little in a food processor until desired consistency.

With the warmer months coming on, this is a delicious, creamy and refreshing dessert and you won't have to turn your oven on, so you can still enjoy it in the hot months. ----- Thanks for letting me visit, Amber. And I hope some of you will stop by our blog to say hi! BlogFacebookPinterestTwitterInstagram Also, check out some of my other favorite recipes!

Copy Cat Samoas

Buffalo Ranch Chicken Tacos

Orange Sweet Rolls

reade more... Résuméabuiyad

Tamale Pie Casserole {#CountryCrockStars}

Do you love casseroles? Got a favorite? Well, then it's your lucky day! 'Cause you can share that favorite casserole with Shedd's Spread Country Crock on their Facebook page to enter the Country Crock Stars contest.

By simply clicking this link, sharing a photo of you with your favorite casserole, and sharing in about 100 words how you demonstrate creativity and resourcefulness in the kitchen, you could WIN $5,000 and a trip to New York City for two!! That's a pretty sweet deal, don't you think? Pop on over {until May 31st, 2013} to enter!

Now, as for me and casseroles? I love them. I mean, we probably eat a casserole for dinner about 80% of the time in our house. And, oh, do they hold many memories for me of our dinners together as a family growing up...

Continue Reading >>

Do you love casseroles? Got a favorite? Well, then it's your lucky day! 'Cause you can share that favorite casserole with Shedd's Spread Country Crock on their Facebook page to enter the Country Crock Stars contest.

By simply clicking this link, sharing a photo of you with your favorite casserole, and sharing in about 100 words how you demonstrate creativity and resourcefulness in the kitchen, you could WIN $5,000 and a trip to New York City for two!! That's a pretty sweet deal, don't you think? Pop on over {until May 31st, 2013} to enter!

Now, as for me and casseroles? I love them. I mean, we probably eat a casserole for dinner about 80% of the time in our house. And, oh, do they hold many memories for me of our dinners together as a family growing up...

Continue Reading >>

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Pizza Margherita {Guest Post}

*Okay, my lovely readers!  I am off on vacation to Disneyland!  Don't be too jealous!  I have some amazing friends sharing fabulous recipes lined up for you while I am away.  Today is Alli & she is so sweet!  We have been buddies for about 1 month now & she has a great blog with mouthwatering photos, so go check her out!

Hello! I'm Alli and I'm so excited to be sharing a recipe here at Dessert Now, Dinner Later! I blog over at Cupcake Diaries, where I share recipes, crafts, party ideas, and other DIY fun!

My blogging days began in 2007 when I was single and in college. I started a personal blog for journaling purposes and to document my many adventures. I've always had a love for cooking and baking, writing, and photography, so in 2010 I decided to put all those things together and create a recipe blog. Thus, Cupcake Diaries was born!

Cupcake Diaries started strictly as a recipe blog but has since turned into an "everything DIY but mostly recipes" blog. I love sharing anything and everything with everyone that stops by. And I love making new friends so please stop by and introduce yourself!

There's no doubt about it. This girl loves pizza!! I would eat it every day if I could. My little family and I (I'm married with two little boys) love to make pizza at home. My three year old loves to help put the toppings on and pile on that cheese. It makes for really fun family time. This recipe is one of our favorites!


Pizza Margherita

• 1 Pillsbury thin crust pizza dough (or your favorite pizza dough)
• olive oil
• 2 cloves garlic, thinly sliced (You can also use minced garlic or garlic powder.)
• 1 large tomato, thinly sliced (The thinner the better! Thicker slices will make the pizza soggy.)
• 1 c. mozzarella cheese, grated
• 1/4 c. parmesan cheese, grated
• 3 basil leaves, cut into strips

Preheat oven to 400°. If you have a baking stone, place it in the oven while the oven is preheating. If you don't, grease a cookie sheet with cooking spray and spread the dough out. Brush olive oil over the dough with a pastry brush.

Place the garlic all over the dough then add the thinly sliced tomatoes. Combine half the mozzarella cheese and half the parmesan cheese then sprinkle over the dough. Next, add the basil strips to the pizza, as well as the rest of the cheese.

Bake for about 11 minutes or until the crust turns a golden brown (if you're using the Pillsbury thin crust dough), or bake according to the directions for the dough you're using. Enjoy!

It was so fun being here today! Stop by my blog for more fun and easy recipes!

Here are a couple of my favorites:

*Okay, my lovely readers!  I am off on vacation to Disneyland!  Don't be too jealous!  I have some amazing friends sharing fabulous recipes lined up for you while I am away.  Today is Alli & she is so sweet!  We have been buddies for about 1 month now & she has a great blog with mouthwatering photos, so go check her out!

Hello! I'm Alli and I'm so excited to be sharing a recipe here at Dessert Now, Dinner Later! I blog over at Cupcake Diaries, where I share recipes, crafts, party ideas, and other DIY fun!

My blogging days began in 2007 when I was single and in college. I started a personal blog for journaling purposes and to document my many adventures. I've always had a love for cooking and baking, writing, and photography, so in 2010 I decided to put all those things together and create a recipe blog. Thus, Cupcake Diaries was born!

Cupcake Diaries started strictly as a recipe blog but has since turned into an "everything DIY but mostly recipes" blog. I love sharing anything and everything with everyone that stops by. And I love making new friends so please stop by and introduce yourself!

There's no doubt about it. This girl loves pizza!! I would eat it every day if I could. My little family and I (I'm married with two little boys) love to make pizza at home. My three year old loves to help put the toppings on and pile on that cheese. It makes for really fun family time. This recipe is one of our favorites!


Pizza Margherita

• 1 Pillsbury thin crust pizza dough (or your favorite pizza dough)
• olive oil
• 2 cloves garlic, thinly sliced (You can also use minced garlic or garlic powder.)
• 1 large tomato, thinly sliced (The thinner the better! Thicker slices will make the pizza soggy.)
• 1 c. mozzarella cheese, grated
• 1/4 c. parmesan cheese, grated
• 3 basil leaves, cut into strips

Preheat oven to 400°. If you have a baking stone, place it in the oven while the oven is preheating. If you don't, grease a cookie sheet with cooking spray and spread the dough out. Brush olive oil over the dough with a pastry brush.

Place the garlic all over the dough then add the thinly sliced tomatoes. Combine half the mozzarella cheese and half the parmesan cheese then sprinkle over the dough. Next, add the basil strips to the pizza, as well as the rest of the cheese.

Bake for about 11 minutes or until the crust turns a golden brown (if you're using the Pillsbury thin crust dough), or bake according to the directions for the dough you're using. Enjoy!

It was so fun being here today! Stop by my blog for more fun and easy recipes!

Here are a couple of my favorites:

reade more... Résuméabuiyad

Eclair Icebox Cake

 

If you have not heard of this cake, you are crazy, & you need to make it NOW!  I actually was one of those "crazy" people like a year ago who had never heard of this & tried it for the first time at a friend's house.  The husband made it & I was laughing at him because I didn't think he was capable of fixing a dessert for us.   That was until I took a bite & realized how good it is & how ridiculously simple it is to prepare that even a "husband" can do it.  

Not only is this a dessert that the most challenged cook, or even young child can prepare, it's a great summer dessert because it is a no-bake treat.  I am not sure if it will melt at all in the sun though, but everyone will probably eat it rather quickly anyway.  Oh and you can even use a tub of prepared chocolate frosting if you want to make it even that much easier.

One last bit of news:  I am off for vacation starting tomorrow so I have some great guest bloggers lined up for you all.  My family & I are headed to California to play at Disneyland...I know, you all can be jealous now, but come see what my friends have to share!

Eclair Icebox Cake

Recipe adapted from High Heels & Grills by: Amber (Dessert Now, Dinner Later!)

• 2 small boxes of french vanilla pudding
• 3 cups cold milk (I used skim)
• 1 (8oz) tub cool whip
• 1 box (3 sleeves) graham crackers
• 6 Tbsp butter, room temperature
• 4 Tbsp milk
• 1 tsp vanilla
• 6 Tbsp unsweetened cocoa
• 1 1/2 cups powdered sugar

1. In a large bowl whisk the pudding with the milk.  Allow to set up for a couple minutes in the fridge.  Then fold in the cool whip.
2. In a 13x9" pan layer graham crackers to cover the bottom of the pan.  Then spread half the pudding mixture on top of the graham crackers.
3. Place a second layer of graham crackers on top of the pudding as tight fitting as you can.  Then spread the second half of the pudding on top.
4. Place one last layer of graham crackers fitted on top of the pudding.
5. In a separate bowl beat the butter, milk & vanilla with a hand mixer.  Add cocoa & powdered sugar.  Mix on LOW until incorporated (you don't want the dry ingredients to fly out of the bowl at you.)  Spread over the top of the graham crackers.  
6. REFRIGERATE for at least 8 hours to overnight.  Cut & serve cold.

Makes 16+ servings.

 

If you have not heard of this cake, you are crazy, & you need to make it NOW!  I actually was one of those "crazy" people like a year ago who had never heard of this & tried it for the first time at a friend's house.  The husband made it & I was laughing at him because I didn't think he was capable of fixing a dessert for us.   That was until I took a bite & realized how good it is & how ridiculously simple it is to prepare that even a "husband" can do it.  

Not only is this a dessert that the most challenged cook, or even young child can prepare, it's a great summer dessert because it is a no-bake treat.  I am not sure if it will melt at all in the sun though, but everyone will probably eat it rather quickly anyway.  Oh and you can even use a tub of prepared chocolate frosting if you want to make it even that much easier.

One last bit of news:  I am off for vacation starting tomorrow so I have some great guest bloggers lined up for you all.  My family & I are headed to California to play at Disneyland...I know, you all can be jealous now, but come see what my friends have to share!

Eclair Icebox Cake

Recipe adapted from High Heels & Grills by: Amber (Dessert Now, Dinner Later!)

• 2 small boxes of french vanilla pudding
• 3 cups cold milk (I used skim)
• 1 (8oz) tub cool whip
• 1 box (3 sleeves) graham crackers
• 6 Tbsp butter, room temperature
• 4 Tbsp milk
• 1 tsp vanilla
• 6 Tbsp unsweetened cocoa
• 1 1/2 cups powdered sugar

1. In a large bowl whisk the pudding with the milk.  Allow to set up for a couple minutes in the fridge.  Then fold in the cool whip.
2. In a 13x9" pan layer graham crackers to cover the bottom of the pan.  Then spread half the pudding mixture on top of the graham crackers.
3. Place a second layer of graham crackers on top of the pudding as tight fitting as you can.  Then spread the second half of the pudding on top.
4. Place one last layer of graham crackers fitted on top of the pudding.
5. In a separate bowl beat the butter, milk & vanilla with a hand mixer.  Add cocoa & powdered sugar.  Mix on LOW until incorporated (you don't want the dry ingredients to fly out of the bowl at you.)  Spread over the top of the graham crackers.  
6. REFRIGERATE for at least 8 hours to overnight.  Cut & serve cold.

Makes 16+ servings.

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Philly Cheesesteak Sloppy Joes

Surprise!  It's the 20th again & that means it's time for the Surprise Recipe Swap.  This month I had:

 Dawn from Spatulas On Parade!

Dawn has some awesome desserts on her blog, but I decided to go savory this month with these Philly Cheesesteak Sloppy Joes.  I don't have sloppy joes very often, mostly because my kids aren't huge ground beef fans, but there is just something about the name, "Philly Cheesesteak" that makes my mouth water.  This is a super easy dinner, very flavorful, & very sloppy; hence the name, right?  Oh, & the leftovers are fabulous, if you have any leftover.  We enjoyed this dinner & I hope you will too!

Philly Cheesesteak Sloppy Joes

Recipe lightly altered from Spatulas On Parade by: Amber (Dessert Now, Dinner Later!)

• 1 lb ground beef
• 1 Tbsp olive oil
• 1 small onion, chopped
• 1 green pepper, chopped
• 1 Tbsp cornstarch
• 1 cup beef broth
• 1/4 cup A-1 steak sauce
• 2 tsp peppercorn steak seasoning (not the red steak seasoning, the minced garlic & peppercorn kind like McCormick Montreal Steak Seasoning)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• Sliced Provolone or Mozzarella
• Hamburger Buns

1. Brown beef in a large skillet.  Drain fat & set aside.  In the same pan heat olive oil & sauté onion & pepper for 4 minutes until starting to soften.  Return beef to the pan with the vegetables.
2. Whisk cornstarch into beef broth & add the steak sauce & beef broth/cornstarch mixture to the meat.  Add steak seasoning, salt & pepper.  Simmer for 10 minutes, stirring occasionally, until most of the liquid is absorbed.  
3. Toast hamburger buns (if desired) & top with meat mixture & a slice of cheese.  (I placed my slice of cheese in the warm pan with the meat, waited until it melted & scooped up the cheesy meat mixture onto my bun.) 

*Makes 6 servings.

Surprise!  It's the 20th again & that means it's time for the Surprise Recipe Swap.  This month I had:

 Dawn from Spatulas On Parade!

Dawn has some awesome desserts on her blog, but I decided to go savory this month with these Philly Cheesesteak Sloppy Joes.  I don't have sloppy joes very often, mostly because my kids aren't huge ground beef fans, but there is just something about the name, "Philly Cheesesteak" that makes my mouth water.  This is a super easy dinner, very flavorful, & very sloppy; hence the name, right?  Oh, & the leftovers are fabulous, if you have any leftover.  We enjoyed this dinner & I hope you will too!

Philly Cheesesteak Sloppy Joes

Recipe lightly altered from Spatulas On Parade by: Amber (Dessert Now, Dinner Later!)

• 1 lb ground beef
• 1 Tbsp olive oil
• 1 small onion, chopped
• 1 green pepper, chopped
• 1 Tbsp cornstarch
• 1 cup beef broth
• 1/4 cup A-1 steak sauce
• 2 tsp peppercorn steak seasoning (not the red steak seasoning, the minced garlic & peppercorn kind like McCormick Montreal Steak Seasoning)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• Sliced Provolone or Mozzarella
• Hamburger Buns

1. Brown beef in a large skillet.  Drain fat & set aside.  In the same pan heat olive oil & sauté onion & pepper for 4 minutes until starting to soften.  Return beef to the pan with the vegetables.
2. Whisk cornstarch into beef broth & add the steak sauce & beef broth/cornstarch mixture to the meat.  Add steak seasoning, salt & pepper.  Simmer for 10 minutes, stirring occasionally, until most of the liquid is absorbed.  
3. Toast hamburger buns (if desired) & top with meat mixture & a slice of cheese.  (I placed my slice of cheese in the warm pan with the meat, waited until it melted & scooped up the cheesy meat mixture onto my bun.) 

*Makes 6 servings.

reade more... Résuméabuiyad