Chocolate Covered Pretzel Rods

My friend Amy and I recently made these chocolate covered pretzel rods for our sweet friend Camille's baby shower. We can't wait to meet the baby, he's going to be so cute! I have made these pretzels for many baby showers over the years. They are adorable and really easy! Any color combination works...pink & brown, pink & white, etc. I have made them for Valentine's Day, Halloween, a sporting event, the options are endless.

To make 40 favors with 2 pretzels in each bag~

6 packages of candy melts (2 different colors)~ we used Wilton's 14 ounce bag, found at Michael's Craft Store.

3~4 bags of pretzel rods

In a double boiler, fill lower pan with water to below level of top pan. Bring water to a simmer, then remove from heat. Put candy disks in top pan and stir without beating, until smooth. Transfer the melted chocolate into a tall narrow glass. Dip the pretzels and carefully shake off excess chocolate back into the glass. Place on a cookie sheet or counter top lined with parchment paper. Drizzle with the opposite color and let them set, this takes about 20~30 minutes.

*You can also use a package of chocolate chips with 1 tablespoon of crisco added while the chocolate is melting.

Blueberry Muffin Crumb Cake

I love blueberry muffins, so why not a cake? With fresh blueberries, a hint of lemon, a pecan crumb topping...life is sweet! This would be great at a brunch.

2 1/4 cup fresh blueberries
Vegetable oil spray, for the pans
Flour, for dusting the pans
1/2 cup all~purpose flour
1/2 cup light brown sugar, packed
4 tablespoons cold butter
1/2 cup chopped pecans
1 lemon, zested and juiced
1 yellow cake mix
1 container (6 ounces) lemon yogurt
1/2 cup water
1/3 cup vegetable oil
3 large eggs
1 1/2 cups confectioners sugar, sifted
3 to 4 tablespoons milk

Place a rack in the center of the oven. Preheat oven to 350 degrees. Pre~cut rounds of parchment paper to fit two 9~inch round cake pans. Lightly mist only the sides of the cake pans, and lightly flour them making sure to pat the excess flour out. Place the cut parchment rounds in the bottom of the pans, and set aside.

Place the flour and brown sugar in a food processor, and pulse until combined. Cut the butter into smaller chunks and add to mixture and pulse a few times, until butter resembles coarse crumbs. Transfer mixture to a bowl and add the pecans to mix. Evenly sprinkle this topping onto the parchment paper rounds, about 3/4 cup per cake pan. Set the pans aside.

Measure out 1 tablespoon of the cake mix and set it aside. In a large mixing bowl, combine the rest of the cake mix, the yogurt, water, oil, eggs, lemon zest, 1 tablespoon of lemon juice (you will need another tablespoon for the glaze). Beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Scrape down sides of bowl and mix at medium speed for 2 more minutes.

Set aside 1/4 cup of the blueberries for garnish. Place the remaining blueberries in a small bowl and toss with the reserved 1 tablespoon of cake mix. Fold the blueberries into the cake batter until combined. Using a large mixing spoon, dollop the cake batter on top of the crumb mixture in each cake pan, then carefully spread it evenly to the edges. Place the cake pans in the oven side by side.

Bake the cake until they are golden brown and the tops spring back when lightly pressed with a finger, 24~28 minutes. Transfer the cake pans to wire racks and let them cool for 5 minutes. Run a sharp knife around the edge of the pans and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack so the topping side is up. Peel off parchment paper. Let the layers cool about 20 minutes longer.

For the glaze~ Whisk the confectioners sugar and reserved 1 tablespoon of lemon juice in a small bowl. Add 1 tablespoon of milk at a time until glaze is smooth but still runny enough that it will drip down the side of the cake.

To assemble the cake~ Transfer one layer, topping side up, to a serving platter. Using a spoon, drizzle half of the glaze over the cake and allow it to drip over the sides. Place the second layer on top and drizzle the remaining glaze over the top, again letting it drip down the sides. Garnish the cake with remaining blueberries.

Plum Raspberry Crumble

After seeing the Julie & Julia movie with a group of friends. We have started getting together for "French" inspired dinners. This is a recipe from Ina Garten's Barefoot in Paris, I made for our last dinner. It is a really simple dish best served warm with vanilla ice cream.

2 pounds red plums, cut in half, pitted, and cut in 1~inch wedges

2/3 cup granulated sugar, divided

1 1/4 cup all~purpose flour, divided

2 tablespoons orange juice

1/2 pint fresh raspberries

1/3 cup light brown sugar, packed

1/4 teaspoon kosher salt

8 tablespoons cold unsalted butter, diced

1/2 cup quick~cooking oats

1/2 cup sliced almonds, plus extra for sprinkling

Preheat oven to 350 degrees.

In a large bowl, combine the sliced plums, 1/3 cup of the sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9x12x2~inch baking dish.

For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.

Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

Kori's Killer Toffee Apple Dip

This recipe comes from my sweet friend Kori, who happens to be an amazing cook. She brought this to our house for a Super Bowl party a couple years ago. I am totally addicted! I seriously can't stop eating this. I always have the ingredients on hand...just in cast I get the craving in the middle of the night. :) Thanks Kori!

1 8~ounce block cream cheese, softened
1 cup light brown sugar
1 teaspoon vanilla extract
1/2 cup Heath chocolate covered toffee bits

Beat the cream cheese, brown sugar, and vanilla until well combined with an electric mixer. Fold in the toffee bits (I have to admit, I almost add the whole bag). Make it according to your liking. Let chill in the refrigerator before serving. You could eat it right away, I happen to like it cold. Serve with sliced apples.

Apple Rice Pilaf

*Shown with Lemon Chicken

2 tablespoons butter

1/2 cup onion, finely chopped

3/4 cup Golden Delicious apple, finely chopped

2 cups apple juice

2 cups enriched long~grain instant rice

1/2 cup slivered almonds, toasted

In a medium saucepan, melt butter and saute onion and apples over medium heat until soft. Add apple juice, increase heat to high, and bring to a boil. Stir in rice. Cover and remove from heat. Let stand for 5 minutes. Remove cover and stir in toasted almonds. Serve.

Lemon Chicken

This is my son Cameron's favorite dinner right now. It changes, but he always comes back to this. We were watching a cooking show for kids a few years ago, and he thought we should try this recipe. It comes from Sandra Lee. He informed me I should put this on the blog, because he knew I would have to make it and take a photo :) This one is for you Cam!

Served with Apple Rice Pilaf~ recipe under "side dishes"

1 quart buttermilk
zest from 2 lemons
4 boneless skinless chicken breasts, cut in strips~ or just use chicken tenders
2 cups all~purpose flour
1 cup cornstarch
Vegetable oil, for frying

For Lemon Sauce~
1 10 ounce jar lemon curd
1/4 cup chicken broth
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce

Whisk buttermilk and zest together in a medium size bowl. Add chicken and set aside.

Add enough oil to cover the bottom of a large frying pan about 1/2 inch in depth. Heat oil to 365 degrees F. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes on each side. Drain on paper towels and immediately sprinkle with kosher salt.

While chicken is frying, make the sauce (this is something Cameron always does). In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.

We always serve this over Apple Rice Pilaf~ recipe under "side dishes"

Chinese Chicken Salad

Chinese Chicken Salad is one of my favorites. This has a really flavorful dressing, which I think makes the salad. Make this with whatever greens and vegetables you like. You could add cabbage, sugar snap peas, red pepper, snow peas, toasted almonds. I like to garnish with cilantro and freshly fried won ton strips.

3/4 cup pure maple syrup
1/3 cup dark Tamari sauce~ it's a thicker, better quality soy sauce
1/2 cup sweet hot mustard
1/2 cup sesame seeds
1/4 cup vegetable oil

1 pound chicken breast tenders

salt and pepper

3 tablespoons rice vinegar
1 1/2 tablespoons fresh ginger, grated
1/4 cup Chinese duck sauce ~you could also use apricot jam
1/4 cup vegetable oil

1 bag mixed baby greens~ about 6 oz

1/4 cup cilantro

1/2 seedless cucumber, sliced on an angle

2 carrots, grated

3 or 4 green onion, thinly sliced on an angle

1 can drained mandarin oranges

For the Marinade~ Combine syrup, tamari, and mustard in a bowl. Reserve 3/4 of a cup to use later for the dressing. Add the chicken to the marinade for at least 30 minutes.

When you are ready to cook the chicken, preheat a large nonstick skillet over medium high heat. Coat the pan with the vegetable oil. Spread the sesame seeds on a sheet of waxed paper (this will allow for easy clean up). Dip the chicken into the sesame seeds to coat. Saute the chicken about 3 minutes on each side, turning carefully. Remove chicken from pan and set aside.

For the Dressing~ Whisk vinegar, ginger, duck sauce, and the reserved marinade together. Then stream in the oil while you are whisking the dressing.

Combine the salad ingredients in a bowl. Add the dressing and toss. I like to slice the chicken at an angle, and serve on top. You could leave the chicken tenders whole if you prefer. Garnish with more cilantro, sesame seeds, and fried won tons.

To fry won tons~ In a saucepan heat about an inch of oil at medium heat. Cut the won tons into strips and fry to a light golden brown. This only takes a minute. Let them drain on paper towels and salt them right away.

Parmesan~Thyme Croutons

I love this recipe! I also love it when you can spend a few minutes to make something special, rather than opening a box! These croutons are crisp on the outside and still soft on the inside. Thyme is one of my favorite herbs, of course you can use anything you like. I did make a salad to go with these, but seriously I just wanted to eat the bread!

1/4 cup unsalted butter

2 teaspoons finely chopped garlic

2 teaspoons chopped fresh thyme

5-6 cups day~old bread, cubed (crust on or off depending on your liking)

6 tablespoons finely grated Parmesan cheese (use a good quality cheese)

kosher salt and freshly ground black pepper

Preheat oven to 400 degrees. Melt the butter in a large skillet over medium heat and cook until it starts to foam. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat. Add most of the grated Parmesan cheese and stir. Transfer onto a baking sheet and sprinkle with the remaining cheese, salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside, about 10~15 minutes. Set aside and let cool. Garnish with more cheese if you like.

Corn Bread

My cute friend Jill and I were working on a dinner for a group of women. We wanted to do a bread basket with different breads. She passed along this recipe which is really great! It is moist and light...perfect! It will become one I make a lot. Thanks Jill :)

We served these with Orange~Honey Butter and Cinnamon~Honey Butter (recipes under "Butters")

1/2 cup melted butter
2 eggs
1 cup sugar
1 cup yellow corn meal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk

Beat the butter, eggs, and sugar and create it into a froth. Add the corn meal, flour, baking powder, salt and milk. Mix to combine. Bake at 375 degrees.

Oven times will vary depending on the size pan you use, and your oven. Just watch them so they don't over bake.

muffins~ 15~18 minutes
square 8x8 pan~ 25~28 minutes