Archive for the ‘recipe’ Category

pb choco treat

April 19, 2013

I’m putting this here because I can’t remember where I got this from (it is not mine), but I want to be able to go back to it and I’m never going to remember it.  Very good, but takes a while to get the chocolate to cool.  Kids loved it.


PB Choco Treat

3 cups crushed cereal (I used special K, but I imagine rice crispies or anything like that would be good)

1 cup peanut butter (I used regular pb.)

0.5 cup sugar

0.5 cup corn syrup

6 oz chocolate chips


PB, sugar, syrup warmed on stove.

Add cereal, mix it up.

Place in 8×8 container lined with parchment paper and smash to fit.

Melt chips and spread on top.  Wait to cool.


Lazy people, hungry children

February 20, 2012

Apple Tart Thingies…

4-pack tube of crescent rolls
1 TBL flour
1/4 tsp cinnamon
1.5 TBL sugar

Peel and core the apple. Chop into small pieces. Mix apple pieces with flour, cinnamon, and sugar. Roll out dough. Place two spoonfuls of apple mixture in the center of each dough triangle. Fold the long end of the triangle over the apples.   Then fold the top of the triangle down to make a rectangle. Crimp shut.

(I have been most successful in having the kids fold/mangle/spindle the dough and then just mash the dough over the apple pieces willy-nilly.)

Bake at 350° F for 12 min or until golden brown.

(Your Big Backyard, Nov 2009, featuring Snow Monkeys)

And you can also do with with bananas.  (Adapt it freely from this recipe, although the original with puff pastry is good too.)

Also, if you’re incredibly lazy, like me, then you can just stick bananas on a chopstick (popsicle stick, whatevs) and freeze.  The kids love them.  Like banana popsicles, but healthy (some people like chocolate or nuts, but remember, I’m incredibly lazy so I don’t do that).

pasta with sausage

December 13, 2011

Last night, I was making this dish here:  – but trying to lighten it up.  Yeah, I know.  I’m already eating a sausage pasta dish – isn’t the fat a given?  But all that cream… plus, I didn’t have any on hand.

Then I figured something out.  Add a little flour (~1Tb) while cooking the sausage and then add milk (fresh or evaporated) and the sauce doesn’t break!  Woo!  It’s sort of rough and ready not-quite-bechamel.  Thank the Internet – you have saved me again!

Yes.  It is delicious – but you got to buy the good sausage.   Now go forth and eat the yummy!  (Now, with less fat!)

West Indian Shrimp

January 14, 2010
This is based on a recipe from cooking light, but I’ve tarted it up some –
2 lbs large raw shrimp (shelled, tail on)
2 bottles of beer (12 oz each – doesn’t have to be good beer)
3 cups water (I like rinsing the bottles with water and using that – so that’s another 24 oz of beer flavored liquid)
2 tsp Old Bay seasoning (up to 2 tbls)
1 cup chopped onion
1 cup chopped green bell pepper
2/3 cup cider vinegar
1 teaspoon of salt (1/4 teaspoon will do)
1/4 teaspoon black pepper (1/2 teaspoon will do you better)
sprinkles of thyme, powdered garlic, cayenne pepper, granulated onion, chili powder (whatever you’ve got handy – as that’s what I did)
Heat the beer and water and Old Bay seasoning until boiling.  Throw in the shrimp for 3-5 minutes or until pink.  Drain shrimp.
In a plastic bag, throw in everything else.  Once shrimp is cool, throw those in the bag.  Marinate for at least 20-30 minutes in fridge.  Dump everything out of the bag into serving vessel.
(If using unshelled shrimp, do everything the same except shell shrimp following marination, making sure to reserve marinade for serving.)

Favorite easy marinade

January 13, 2010

2lbs steak (firm tofu would probably also be good, might require longer marination)
3 Tbls soy sauce + a hit of maple syrup (originally 3 Tbls ketjap manis)
2 Tbls brown sugar
1 tsp freshly ground pepper
2 Tbls canola oil

Marinate protein for up to 2 hours. Throw on grill or under broiler.  (Can substitute some of the soy sauce for fish sauce or oyster sauce.  Can probably throw in any kind of onion or garlic.)

Original recipe from “Nancy Lam Stirs it Up” – which is pretty awesome. Almost everything I’ve tried to make is good.

Crispy PB Choco bars

November 15, 2009

1 c. peanut butter (I like smooth, but I’m in the minority – needs to be bad for you, not the natural stuff – if using reduced fat, add 2 tbls of butter)

3/4 c packed brown sugar

3/4 cup light corn syrup

1 tsp vanilla

5.5 c crispy rice cereal (rice bubbles for the aussies out there)

2 cups (12 oz package) of semi-sweet choc chips

Oven to 275deg F.  Get out 13x9x3 inch pan and grease.

In big heavy pot, combine peanut butter, sugar and corn syrup over med heat, stirring constantly, ~3 min.  Once sugar is melted, add vanilla.  Fold in cereal until completed coated.  Spread in pan and press firmly.  Add layer of choc chips.  Put in oven until chips melt (2-3 min).  Spread melty choc over ricey stuff.  Cool slightly, then refrigerate to set. 

It sets sort of hard, but it is quite yummy.  As a variation (thought exercise, as I’ve not done it), could probably break up milky way bars and melt them on top instead of simple chips.

Taken off side of generic crisped rice cereal box.

Spicy Pulled Pork, Crockpot style

April 12, 2009

Since I’m never able to find this recipe when I want it – I reproduce it for my own ease.

Spicy Pulled Pork. (apologies to those who can’t eat pork.)

28 oz can of diced tomatoes
~3 lb pork shoulder (poundage includes bone and skin, but skin is removed for recipe)
2 tbls adobo sauce
2 chipotles
2 med onions
~3 bay leaves
1.5-2 tsp dried oregano

Dumped everything into a large crock pot (5 qts or larger) in the order listed. Put on high for ~6 hrs or until pull-apart tender. Transfer meat to large bowl, shred with forks. Return meat to pot; toss with sauce. To serve, discard bay leaves, serve with flour tortillas and grated cheese or sour cream. (I am going to try it with chips and salad as a sort of taco salad thing tonight.)

From Martha Stewart’s Everyday Food, December 2004, p. 60.

Brownie Recipe for August 18, 2008

August 18, 2008

3 oz unsweetened chocolate

8 tablespoons butter

1 cup sugar

0.5 tsp baking powder

2 large eggs

1 tsp vanilla extract

2/3 cup all-purpose flour

Oven to 350 deg F. Melt choc and butter in bowl in microwave. In separate bowl, mix sugar, baking powder, eggs, vanilla. Add choc/butter, and stir until smooth. Stir in flour until no streaks of flour remain. Scrape into pan. Bake for 22-27 minutes. I use a 8×8 inch baking dish, and you can get 16 pieces.

For extra goodness, before baking, get 1/3 cup smooth peanut butter at room temp, and dribble on surface. Stir around and create swirls.

Edible Playdough

July 1, 2008

Haven’t tried, but sounds good.

Nutty Butter Playdough
1 C. Peanut butter
1 C. Powdered Milk
1 C. Honey
1 C. Oatmeal
Mix together and play and/or eat.

Rich Choc Tart

July 1, 2008
Rich choc tart


Use 2 sheets ready-rolled shortcrust pasty (or make your own) for base of tart. Bake in preheated 180deg C oven for 15 minutes or until light golden.

300g good dark chocolate, chopped
1 c thickened cream
1/2 c caster sugar
1 egg
1 tbl coffee (or coffee liqueur)

Place chocolate and cream in heatproof bowl – microwave on high for 2-3 minutes, stirring every minute with a sppon until almost melted. Stir until smooth. Add sugar, egg, and coffee. Stir to combine.

Pour filling into warm pastry case, bake for 18-20 minutes or until set. Allow to cool – filling will firm up more. Dust with cocoa powder.