How to Keep Cilantro Fresh

My husband and I really like to use fresh cilantro. It can liven up a plain salad, give a kick to a bean burrito and add a splash of color to a variety of dishes.

However, cilantro can get limp and gross in a hurry. A few years ago I came across this little tip to keep your cilantro perky, fresh and ready to use.

Simple cut off the bottom 1-2 inches of the cilantro bunch, put it in a shallow cup of water and stick it in the fridge. Simple as that and it keeps your cilantro fresh for a really long time!

Homemade Caramel Dip

The Fall means Apples, Apples, and more Apples! What is better to dress up that crunchy, fresh fruit than some homemade carmel dip?! (Ohh . . . carmel apples would be awesome too, but I have braces and can't eat that right now.)

I decided to make two different recipes of homemade caramel dip to see which I like better. I can honestly say that I LOVED them both. Each has a diffent texture and flavor that I think is equally delicious.

Classic Caramel Dip
    
This recipe tastes very much like eating the plain caramels that you unwrap (obviously) and like the store bought dip. Makes 3 cups.

1 14oz bag Kraft caramels
1 can sweetened condensed milk
3/4 stick of butter

Stovetop: Unwrap caramels and combine all ingredients in a medium saucepan over medium heat.  Stir occasionally until completely melted.  

Microwave: Just place ingredients in microwave-safe bowl and heat in intervals, stirring often to avoid scorching.

Serve warm with apple slices for dipping.

4 Ingredient Caramel Dip  - from An Oregon Cottage

This recipe has just 4 simple ingredients so you know exactly what you are eating - no mysetrious filer ingredients. Color will vary depending on how dark your brown sugar is. Makes 3 cups.

1 stick butter

1 cup dark brown sugar

1 can sweetened condensed milk

1/2 cup honey (or corn syrup)

Melt the stick of butter in a sauce pan over medium heat. The add remaining ingredients. Raise heat to med-high and bring to a boil, stirring constantly. Boil 3 minutes while stirring.

Peanut Butter Caramel Dip : While your carmel is still hot stir in 1/2 - 3/4 cup creamy peanut butter until melted. This is so so good and can be done with either recipe.

If your caramel gets hard just warm it up in the microwave until it is soft. 

Pour the caramel over ice cream. I love doing this!

If you like caramel apples but have braces (or your kids do) just sprinkle chocolate chips or other goodies on a slice of apple. Works great!

Need a gift for a friend? Pour some caramel into a small container, tie a ribbon on top and give to your neighbor with a bag pf apples. It's the prefect fall treat to cheer anyone up!

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Pork Chops with Tomatillo Applesauce

It's pretty rare for me to be able to catch a glimpse of any of the morning shows these days. I got lucky one day when I did turn on the Today Show and saw some lady cooking up this delicious fall recipe.

I say delicious because I immediately put this baby on my menu for the week. Oh, it is so so good and the tastes and flavors combine to make a magical mouthwatering feast!

You're in luck. There is actually a video on the Today Show website that shows the clip from the episode I saw. Check it out!


Pork Chops with Tomatillo Applesauce
Chef Ivy Stark
my adaptations in red

• For the pork chops:
• 3 tablespoons ground coriander
• 3 tablespoons ground cumin
• 2 1/2 tablespoons kosher salt (it was too salty - I'll cut the salt in half next time)
• 1 1/2 tablespoons black pepper
• 3 tablespoons olive oil
• 4 (2-inch-thick) loin pork chops
• (The rub is for 4 chop, but I think it would be better to use less. I will add more olive oil next time and use this recipe for 6-8 chops instead.)
• For the tomatillo and green apple sauce:
• 1/2 pound fresh tomatillos, husks discarded and tomatillos rinsed
• 2 Granny Smith apples
• 1/2 cup loosely packed fresh cilantro sprigs
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/4 cup apple juice
• 1 tablespoon fresh lime juice
• 1 tablespoon mild honey
• 1 teaspoon minced canned chipotle chiles in adobo (didn't use)
• I added about a 1/2 cup of applesauce to thicken it up.

Preparation

Stir together coriander, cumin, salt and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.

Simmer tomatillos and 3 cups water in a 2 1/2 to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.

While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.

To cook pork using a charcoal grill: (I cooked it in a pan on the stove top and used a meat thermometer)

Open vents on bottom of grill. Light charcoal in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.

Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total.

Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150 degrees, 10 to 12 minutes total.

Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature should rise to 155 degrees).

Pumpkindoodles

This is just a twist on the classic Snickerdoodle cookie. Use orange sprinkles instead of the cinnamon sugar and push in a candy pumpkin right when you pull them out of the oven.

Have kids? Grab them and make these cookies together this week. My kids loved helping rolls the dough balls in sugar!

Pumpkindoodles
(Snickerdoodles)
Makes 24-36

1/2 cup margarine (soft)
1.5 cups flour
1 cup sugar
1 egg
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp cream of tarter

Orange sprinkles or sugar (mix a drop or two of food coloring with a fes TBS sugar)
Candy Pumpkins

Snickerdoodles - use 2TBS sugar & 1 tsp cinnamon

1. Mix soft maragrine in bowl for 30 seconds.
2. Add the remaining ingredients.
3. Cover bowl and cill about 1 hour.
4. Roll dough into 1 inch balls.
5. Roll in sugar or sprinkles.
6. Bake in 375 degree oven for 9-11 minutes.
7. Gently push a candy pumpkin into the top of each cookie after removing from oven.

Enjoy!

Someone decided to help me with the picture taking!! I let her suck on that pumpkin for bit before taking it away.

It was much too big for her little mouth, but who can resist a candy pumpkin?!


Question: Which do you like more, candy corn or the pumpkins?

They've got to have almost identical ingredients of sugar, sugar, and more sugar, but I LOVE the pumpkins!

What gets your vote?! Pumpkins or Candy Corn?

I thought these Halloween cards would be fun to send to your grandkids, neices, nephews or cousins!

Swedish Meatballs

My little family LOVES Swedish Meatballs. We are having our first "fall-ish" type of weather this week, so this is going on the menu for sure!

These meatballs are a creation of my own after pouring through various meatball recipes. They are pretty darn good if I say so myself. My kids stay true to their carnivorous habits and devour these delicious balls of meat incredibly fast. Try them for yourself and I'm sure you'll agree.

Swedish Meatballs

Meatballs:

1 pound ground sausage (low-fat version works great too)

1 pound ground hamburger

2 eggs

1/2 cup Italian bread crumbs

1/2 cup Parmesan cheese

1 TBSP dried minced onion

1 tsp all-spice

A few dashes of salt and pepper

Gently mix all the ingredients with your hands in a bowl. Form 1 -1.5 inch balls and place on a cookie sheet. (I was able to fit 30 larger balls on one cookie sheet.) Bake in a 400 degree oven for 20 minutes, until no longer pink in the middle.

The Sauce:

1 can cream of mushroom soup

1/2  cup sour cream

1/2 cup water

1 tsp paprika

1 tsp Worcestershire sauce

1/4 tsp nutmeg

1/4 tsp salt

A few dashes pepper

Heat ingredients in a small sauce pan until combined and warm.

Serve the meatballs and sauce over a bed of noddles or mashed potatoes. The meatballs are also great served as an appetizer. Just make the balls smaller and serve them covered in the sauce.

Creamy Peach Pie

This recipe is my aunt Mary's and it is amazing. It's fresh, it's tart, it's sweet, it's creamy! I could easily eat a whole pie by myself.

Nothing says 'end of summer, beginning of fall' like peach pie.

Creamy Peach Pie
-Make 2 pies-

12-14 peaches
1.5 cups sugar
1/4 cup cornstarch
1/2 cup water
1 small package lemon jello (not the pudding)
8 oz cream cheese
8-12oz cool whip
1/2 cup powdered sugar

2- Cooked Pie Crusts

1. Puree 2-3 peaches in blender until it equals about about 1.5 cups
2. Bring puree and and sugar to a boil in pot on stove. Mix cornstarch and water - stir into puree mixture unil thickened. Mix in the jello powder until disolved.
3. Set aside to cool.
4. Mix cream cheese, powdered sugar, and cool whip.
5. Divide and layer into the bottom of the prepared pie shells.
6. Slice remaining peaches and layer on top of cream mixture.
7. Pour puree over top of peaches.
8. Cool and top with cool whip.
9. Enjoy!!

Funny Face Pizza!

Making Funny Face Pizza was the highlight of my kids week. They kept saying, "Mom this is so much fun. When can we do it again?!"

If you want to thrill your kids (and have fun yourself) make some of these delicious and easy mini pizzas this week. They'd be perfect to make for your kid's birthday party too.

What you need:
Bagels
English Muffins
Sauce - pizza or pasta
Cheese
Veggies - Here are some ideas
Bell Peppers
Broccoli
Cilantro
Pineapple
Olives
Corn
Carrot slices
Pepperoni
Canadian Bacon



What to do:
Assemble your pizzas. Start with fresh or toasted bagels/english muffins. Top with sauce, cheese and toppings. Bake at 350 for about 7-10 minutes until warm and cheese is melted.

P.S. If you're thinking that your kids will never eat veggies on their pizza you may be surprised. My kids would normally be picking stuff off but they didn't this time! They ate everything. Give it a try!

Crispy Tostadas

This delish dish is the perfect quick and easy meal for all your busy nights that are filled with school activities and sports practices. These crispy tostadas are healthy too!

Here's what you need:

Small Corn Tortillas
Cooked Ground Beef
Taco Seasoning
Refried Beans
Fat Free Cooking Spray

All your favorite taco toppings. Here are our favorites:
Cheese
Sour cream
Lettuce
Cilantro
Tomato
Green Onion
Avocado

How to Make:
 * Lightly spray both sides of the tortillas with cooking spray. Place tortillas directly on rack in a pre-heated 400 degree oven. Set timer for 4 minutes. Turn tortillas and bake for another 4 minutes until light brown and crisp. (Be sure to check on them so they don't burn. These times work great for my oven but yours might cook faster).

* Cook the ground beef and mix in the taco seasoning as directed on the package. Prepare your toppings.

* Put together your tostada with all your favorites and enjoy!

Watermelon Cake

My baby had her first birthday this weekend. When I saw this watermelon cake on Betty Crocker I knew it was the one. Simple, colorful and cute!

Watermelon Cake
adapted from Betty Crocker

1 strawberry cake mix - eggs, water and oil as called for on box
2 cubes butter - room temperature
2 lbs powdered sugar
1tsp vanilla
1 tbsp - milk
Food coloring (gel food coloring will make dark and bold colors)
1.5 cups miniature chocolate chips

Cake:
1. Make cake as directed on the box. Add a few drops of red food coloring to make the batter darker.
2. Add 1 cup mini chocolate chips to batter.
3. Pour batter evenly into 2 round cake pans.
4. Bake as directed on the box.
5. Let cakes cool before assembling and frosting.

Frost and Decorate:

1. Make butter cream frosting by mixing the butter, powdered sugar and vanilla. Add milk to get desired consistency. For pictures and further instructions on making butter cream frosting click HERE.
2. Divide frosting into 2 bowls  - about 2/3 in one bowl and 1/3 in the other.
3. Add red food coloring to the larger bowl and green to the smaller. Mix thoroughly.

I don't have a cake stand so I just turned over a large plate as my makeshift stand. Put a dab of frosting on the plate to keep the cake from slipping off. Place 1 cake on the plate. If if has a rounded top take a serrated knife and gently level it off.

Cover the cake with a thin layer of red frosting on the top top surface. Place the second cake on top.  Use the remaining red frosting to cover just the top portion of the cake.. Go slow and try not to drag crumbs. (Freezing your cake a few hours before you frost it will help keep the crumbs under control.) 

Use the green frosting to frost along the edge of the cake. Add mini chocolate chips to the top of the cake! (To give the cake even more texture you could press green jelly beans into the green frosting.)

Here's the birthday girl enjoying her cake. No messy face or hands here. She'd only poke her fingers in it. 

I linked to Today's Creative Blog.

Dipped Oreos

If you are ever in need of a very quick and easy treat to take to a friend, a meeting, or for dessert I've got it for you - Dipped Oreos.

Grab some Oreos (any kind you like), chocolate chips, vanilla bark (whatever you want really) and some sprinkles. Slowly melt you desired chocolate in the microwave in 1 min increments or less to avoid burning.

Dip the Oreo half way, cover in sprinkles, and lay on wax paper too harden.

In a hurry? Stick them in the fridge or freezer for a faster set.

Give it a cute presentation stick them in a cellophane bag and tie it off with a ribbon!

YUM!!

Butterscotch Banana Muffins!

I was washing the dishes last night when my husband exclaimed "What did you do . . . (long pause  -while I panicked thinking of what I might have done wrong) to those muffins?!"

I just started to laugh and said "I know, they are so good huh?!" I might have already eaten three even though I'm trying to cut out sugar - oops. Well worth it!

My husband isn't usually a fan of muffins, but he said he couldn't finish it fast enough. Amazing and ridiculous was how he described them! I couldn't have said it better myself.

I never realized that adding butterscotch chips (and chocolate chips too is you'd like) to my mom's banana bread recipe would create such a mouthwatering muffin! It is really the most delicious combination I've had in a very very long time. Butterscotch and bananas - who knew?!

Once you take a bite of these babies you'll never go back to plain banana bread again! Guaranteed.

May I present you with the most amazing and ridiculous Butterscotch Banana Muffins ever made!

Butterscotch Banana Muffins

4 mashed bananas

1/2 cup butter

2 cups sugar

4 eggs

2 tsp. baking soda

1 tsp nutmeg

1/2 tsp salt

2 tsp vanilla

4 cups flour

2 - 3 cups butterscotch chips

1 cup chocolate chips (optional)
Bake @ 350 - 16-18 minutes

Makes 36 muffins or 2 loaves

Directions: 

1. Mash bananas.

2. Cream butter and sugar.

3. Beat in eggs.

4. Add baking soda, nutmeg, salt, and vanilla.

5. Add 1 cup flour. Mix.
6. Add 1/4 of mashed bananas. Mix.
7. Alternate mixing in flour and bananas until you've added it all.
8. Mix in butterscotch and chocolate chips.
9. Fill muffin tins 2/3 full.
10. Bake @ 350 for 16-18 minutes.
11. Enjoy the most amazing muffins around!

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Chocolate Marshmallow Brownies

This recipe brings back a lot of happy childhood memories, probably because we made and ate these brownies a lot! Typically we didn't make them with coconut, but this time I did. I think I prefer them without. I'll let you decide.

If you notice in the picture these brownies have three yummy layers. The bottom is dense and cakey, the middle is fudgy from the frosting, and the top is gooey and crispy. Combine all three and you have one delicious brownie!

Chocolate Marshmallow Brownies

Brownie:

2 cups sugar

4 eggs

1 tsp vanilla

2 cubes margarine

1/2 cup cocoa

1 1/2 cup flour

1 bag mini marshmallows

1 cup coconut (optional)

1.5 tsp coconut extract (optional)

1 bag mini marshmallows

1cup toasted coconut (optional)

Icing:

1 cube margarine

1/4 cup cocoa

1/3 cup milk

1lb powdered sugar

1tsp vanilla

Cream together sugar, eggs, vanilla and margarine.

Add cocoa and flour. Mix well. Pour into a greased 9X13 pan (lined with foiled and sprayed makes it very easy).

Bake at 350 for 25 minutes. Don't over cook!

When brownies are done, immediately pour mini marshmallows ( and toasted coconut - optional) on top until evenly covered. Put the pan back in the oven to let the mallows puff – takes only a few minutes so keep an eye on it.

While waiting for the puffing to happen, make up your icing.

In a sauce pan bring to a boil – 1 cube butter, 1/4 cup cocoa and 1/3 cup milk 

Once boiling add 1 lb powdered sugar and 1 tsp vanilla.

Turn off the heat and pour over the brownies once the mallows are nice and puffy – spread gently if needed.

Let cool and then cut with a plastic knife! 

Puffy marshmallows- I could have let them puff longer, but was getting impatient.

The icing is amazing. Once it cools it hardens and makes a nice crunchy top surface.

I lined my pan with foil (spray it well) so I could lift the brownies right out of the pan. Makes is much easier to cut and serve.

Always cut your brownies with a plastic knife, especially if they are warm. Notice that the plastic knife has no brownie remnants attached, only the marshmallows and icing. If you use a plastic knife you will have clean cut brownies- no more chunks of brownie coming off on the knife and messing them up!! It works every time, I promise!

One delicious chocolate marshmallow brownie. Want a bite?!