Friday, April 30, 2010

Day 119: Mint Sherbert

Day 119.

I came across this recipe in a book from the library, and it sounded too good to pass up!

Here's what you'll need.
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1 cup sugar
1 1/4 cups water
2 1/4 oz fresh mint
1/2 cup lemon juice

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Heat the sugar to boiling in a sauce pan. Boil 2 minutes. Remove from heat and let cool slightly.

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Meanwhile, strip the mint leaves from their stems. I'm not sure how much 2 1/4 ounces is. About this much.

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Put the leaves in a food processor and process until very finely chopped.

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Mix leaves into sugar mixture. Let it cool to room temperature then refrigerate for at least 2 hours, or until cold.

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After mixture is cooled, strain the mixture through a fine mesh strainer.

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Stir in the lemon juice.

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Hook up the ice cream maker and go to town!

Wednesday, April 28, 2010

Day 118: Frozen Mojito Cakes

Day 118.

I made these cakes for my party I had last week. I had a ton of mint, and thought this would be a good way to use up some of it!

Here's what you'll need.
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2 sticks of butter, softened
3 cups pretzels, finely crushed
2 8 oz packages of cream cheese, softened
Grated peel of 3 limes, plus 1/2 cup lime juice
3 tablespoons of finely chopped fresh mint
2 cups heavy cream
1 1/4 cups sugar (not pictured. Whoops)

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I loaded pretzels into the food processor

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and pulsed it a couple of times to finely crush the pretzels.

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Melt the butter in a large skillet

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Stir in the pretzels and cook until nicely browned, about 3 minutes.

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I decided I wanted to make my cakes bite sized, so I used a teaspoon of pretzel mixture. If you want yours cupcake sized, use a tablespoon.

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Press the pretzel mixture into the bottom of the tin.
I had enough to fill my 24 cup mini muffin tin, another 12 cup tin and 6 cupcake size tin.

Freeze tins for 30 minutes.

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Beat the cream cheese until fluffy, 2-3 minutes.

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Finely chop mint.

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Add in the sugar, lime peel, lime juice and mint.

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Transfer mixture to a bowl.

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Beat the whipping cream until stiff peaks form.

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Fold whipping cream into cream cheese mixture.

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Once the crusts are frozen, remove them from the freezer.

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Fill in the cups. Cover with plastic wrap, and freeze for at least 4 hours. Mine sat in the freezer for two days.

When you're ready to serve, run a wet knife around each cake to loosen it from the pan. Serve frozen.

Winner!!!!!!!!!!!!

WINNER!!!!!

Using random.org, I plugged in number 1-21. The number that it generated for me was...........

5

And, comment #5 was from

Jodi Schneider!!

Here's what she said.

jodi said... Best sandwich ever - was made at a place called Tomascos! It was a sourdough bun with pizza sauce, provolone cheese, italian salomi, pepperoni, and shaved ham. Then baked in their pizza oven. It was awesome!

Congrats, Jodi!!!
I'll get with you on getting your awesome prize!




Tuesday, April 27, 2010

Day 117: Stuffed Mushrooms

Day 117.

I love stuffed mushrooms, but Kurt doesn't, so I don't ever make them. BUT! I had a party this past weekend, so I figured that was a good time to make them! This recipe could also be used as a main dish simply by using a couple of portobello mushrooms instead of lots of small ones.

Here's what you'll need.
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24-36 fresh mushrooms, cleaned
1/2 cup butter
2/3 cup dry breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic
3 green onions

Preheat oven to 350*

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Begin by melting the butter in a large skillet.

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While that is melting, remove the stems from the mushrooms.

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Chop all the stems

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Once the butter is melted, add the stems and chopped green onions. Cook for about 10 minutes, or until mushrooms are soft.

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Add in the breadcrumbs.

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Add the garlic and stir until all the liquid is absorbed.

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Using a teaspoon, stuff the mixture into each cap.

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Bake at 350* for 20 minutes. Serve warm.

Day 116: Garlic and Herb Snack Crackers

Day 116.

My grandma Thacker used to make these all the time, so every time I make these, I think of her. :)

Here's what you'll need.
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1 package oyster crackers
1 packet garlic and herb dressing mix
1/2 cup oil

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Place crackers into a gallon sized zip top bag.

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Add seasoning mix.

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Pour oil over the top.

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Shake to distribute.

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Pour onto a cookie sheet to dry.

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When they're dry, serve!

Sunday, April 25, 2010

Day 115: Crockpot Potato Wedges

Day 115.

I came across this recipe while reading a blog. It really peaked my interest because it's going to be summer soon. I hate heating up my kitchen in the summer, so I'm always looking for crockpot ways of cooking things. We had these wedges with some grilled burgers, so it didn't heat up the kitchen at all! Yeah! These were really tasty, and we'll be making them again.

Here's what you'll need.
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2 lbs. red potatoes
1 1/2 tsp dried oregano
1/2 tsp. salt
black pepper to taste
2 tablespoons butter
1/4 cup grated Parmesan cheese

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Scrub your potatoes, then cut them into wedges.

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Add them to the crockpot, then top with spices.

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Cut the butter into smallish cubes.

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And add it to the crockpot.

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Give everything a good stir.

Cook on HIGH for 4 hours.

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After 4 hours, sprinkle on the cheese. Put the lid back on the crockpot for another 5 minutes or so, to let the cheese melt a bit.

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Ahh. The finished product.

Saturday, April 24, 2010

Day 114: Brown Sugar Shortbread

Day 114.

Deee-lish is about all I can say about this shortbread. Well, delish and simple. Try it!

Here's what you'll need.
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1 stick of butter, softened
1 cup flour
1/3 cup brown sugar

Preheat oven to 350*

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Place ingredients into mixing bowl.

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Mix well.

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Press dough into a greased 8x8 or 9x9 square pan.

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Now, I thought I'd try something here. I sprinkled on just a bit of sea salt. Be light-handed though. There's a thin line between "Hm. That's interesting" and "Bleeech! Did salt crazed monkeys make this???"

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Bake for 18-20 minutes.

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Cut into 16 pieces and cool completely.