Monthly Archives: October 2011

Roasted Red Pepper and Feta Dip

October 27, 2011 – 8:00 am

It’s true what they say about the fact that the simplest things in life can make us the happiest. I like to challenge myself with complex dishes from time to time in the kitchen, but there are also times when I am going to a party or invited to dinner and I just want something quick, simple and delicious to bring. A friend of mine made this dip at a party and it was just so flavorful and yummy, I couldn’t stop snacking on it. I was pleasantly surprised when she shared the recipe for this Roasted Red Pepper and Feta Dip that it only involved a few ingredients and could be made in a matter of minutes. This dip is great served with sliced veggies, pita chips or tortilla strips. It would also be a great sandwich spread!

Roasted Red Pepper and Feta Dip

by Mercedes Porter

Keywords: appetizer vegetarian vegetables cheese

Ingredients

4 red bell peppers
1/4 cup olive oil
3 garlic cloves
2 (8 oz.) blocks of feta cheese ( or 2 cups crumbled feta cheese)

Instructions

Roast red peppers either over a gas top stove flame, under a broiler or in a dry grill pan until charred on all sides. Immediately remove peppers from heat and wrap in wet paper towel for 5 minutes to steam (this makes it easier to peel the skin off).

Peel, seed and chop peppers. Place peppers and all other ingredients into a food processor and puree.

Chill and serve with vegetables, chips, pita, etc.

Can be made a day or two in advance and refrigerated.

(Recipe adapted from epicurious.com)

char red peppers

chop peppers, add all ingredients to food processor and purée

What is your favorite quick and easy dip?

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Honey Corn Muffins

October 25, 2011 – 8:00 am

Now that fall has flung (:)) I have been craving chili. So last weekend, I took my time, made a day out of doing things around the house and put some chili on the stove. I let it simmer and after smelling it all day, I couldn’t wait to dollop on some sour cream and add a sprinkle of cheese and dive in. Does anybody know why chili and cornbread are a natural combination? Me neither, but regardless, I was happy to try out another recipe from the Baked Explorations book.

I have a friend who puts Cheetos in his chili and another who eats cinnamon rolls with chili!

What is your favorite chili accompaniment?

Honey Corn Muffins

by Mercedes Porter

Keywords: bake breakfast side snack muffin

Ingredients

2 eggs
1 cup buttermilk
1/4 cup honey
1/4 cup unsalted butter, melted and cooled
1 1/4 cup yellow cornmeal
3/4 cup flour
1 Tbsp baking powder
1/4 cup packed brown sugar
2 Tbsp sugar
1 tsp salt
butter or honey for serving

Instructions

Preheat oven to 400 degrees. Line muffin pan with paper liners.

In a medium bowl, whisk eggs. Add buttermilk, honey, and melted butter and whisk to combine.

In a large bowl, combine cornmeal, flour, baking powder, sugars and salt. Pour the wet ingredients into the dry ingredients and fold to combine until incorporated.

Fill each muffin cup 3/4 full.

Bake 12-15 minutes or until toothpick inserted into center comes out clean.

Serve with butter or honey.

whisk eggs

add buttermilk, honey and melted butter and combine

combine dry ingredients

add wet ingredients to the dry ingredients and fold to combine

fill muffin cups 3/4 full and bake

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Fall loves…including Pumpkin Cookies

October 22, 2011 – 8:00 am

Some signs of the seasons changing are blatantly obvious. Others are more subtle and require careful observation to notice. Here are some of my favorite things about summer changing to fall:

~The colors of the leaves as they change from bright green to yellow to blazing orange and red.

This is my favorite tree in our neighborhood

~The smell and the crunch of the leaves that have already been shed. Even with your eyes closed, the sound of the leaves crunching under your feet and the distinct earthy smell of the dry leaves is a sure sign that cooler weather is here to stay.

~The crisp cool air that puts some extra pep in your step as you find yourself scurrying back inside as quickly as possible to chase away the shivers. Somedays in the spring/summer I feel guilty staying inside when I “should” be enjoying the nice weather outside. Fall allows me to lose that guilt because in the Midwest, no one can fault you for staying in the warm comfort of your home.

~Tall fall boots: functional and fashionable. What’s not to love?

~Dates with my husband. A simple drive to enjoy the fall colors, a trip to a pumpkin patch or an apple orchard and I’m one smitten sweet tooth.

~Snuggling under a blanket with my cat. I get so giddy at the idea of curling up on the couch with my favorite Restoration Hardware blanket and allowing my cat to cast her spell on me.

(Restoration Hardware blanket)

You know the spell where she nuzzles into me and gazes longingly into my eyes as hers get heavier and heavier until she finally succumbs to the draw of a catnap. It is virtually impossible not to get drowsy myself watching her peaceful and limp little body.

~Pumpkin cookies! This is a pretty classic recipe and my mom made them every year, but only in the fall. So it can’t officially be fall in my mind until I have had these cookies! They are so soft and not too sweet. I like to add a little crunch and extra texture by adding nuts and/or chopped dried dates to the cookies. And the brown sugar frosting tastes like maple and adds the most beautiful sheen to top off these classic fall cookies.

Pumpkin Cookies with Brown Sugar Frosting

by Mercedes Porter

Keywords: bake dessert pumpkin cookie fall

Ingredients

For the cookies

1 cup Crisco
1 cup sugar
1 cup canned pumpkin
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
1/2 cup chopped nuts, walnuts or pecans (optional)
1/2 cup chopped dried dates (optional)

For the frosting

1 cup brown sugar
3 Tbsp milk
3 Tbsp butter
1 tsp vanilla
1 cup powdered sugar

Instructions

For the cookies

Preheat oven to 350 degrees.

In a large bowl, with an electric mixer, cream together the Crisco and sugar. Add pumpkin and blend together. Add vanilla.

In a medium bowl, combine flour, baking soda, baking powder, cinnamon and salt.

Add dry ingredients to wet ingredients and mix until well blended. Add nuts and dates, if using.

Drop by tablespoon onto cookie sheet.

Bake 8-10 minutes and cool completely before frosting.

For the frosting

In a medium saucepan, melt together brown sugar, milk and butter. Heat on medium and stir until combined. Then bring to boil for 1 minute.

Remove from heat and cool for 10 minutes.

Add vanilla and powdered sugar and stir to combine.

Frost cookies as quickly as possible because the frosting will begin to set.

cream together crisco and sugar

add pumpkin and vanilla

add dry ingredients

add nuts and/or dates, if using

drop onto cookie sheets

bake the babies

for the frosting, melt together brown sugar, butter and milk

after cooled for 10 minutes, add vanilla and powdered sugar

frost cookies immediately

I had a cute little one to help clean my spatula

What are your favorite fall things?

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Tags cinnamon, Cookies, Frosting, Pumpkin | Comments (7)

Antipasto Pasta Salad (video)

October 19, 2011 – 8:00 am

As part of the Foodbuzz Tastemaker Program, I received some great products from Newman’s Own. I really like the Newman’s Own products that I have tried and I appreciate that they use natural ingredients. One staple that is always in my refrigerator is Newman’s Own Lighten Up Italian Dressing with Lemon. Their dressing is one of the key ingredients of the Antipasto Pasta Salad that I am sharing with you in my video debut! It’s a recipe that is very customizable to the tastes of you and your family which you know I love! I hope you enjoy it!

Antipasto Pasta Salad

by Mercedes Porter

Keywords: appetizer entree pasta

Ingredients

1 pound tortellini
3/4 cup Newman’s Own Italian Dressing
1/2 cup pitted black olives
1 whole roasted red pepper, chopped
1/3 cup pepperoncinis, sliced
1/2 cup boccaccini (miniature mozzarella balls)
1/4 pound genoa salami, sliced into strips
1/4 cup red onion, sliced

Instructions

Bring a large pot of salted water to a boil, add tortellini and cook until al dente.

Drain pasta and place into serving bowl. Immediately toss with 1/2 cup of the dressing.

Combine all other ingredients with pasta.

Pour remaining 1/4 cup of dressing over pasta salad and toss to coat.

Try to settle down. The American Academy of Motion Pictures will be accepting Oscar nominations for several months yet. ;)

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Coconut M&M Cookie Bars

October 16, 2011 – 12:00 pm

The other day, my husband asked me, “How long do you think it would take you to make all of the recipes that you have torn out and bookmarked?” He was referring to my addiction. Whenever I want to buy another cookbook, my mom says, “Why would you want to buy another cookbook when you have every recipe you could want at your fingertips online?” The first step to healing is to admit that you have a problem, right? Well sweetsies, here goes. Hi I’m Mercedes and I am addicted to cookbooks, cooking magazines, cooking blogs, and really any thing associated with recipes. The biggest problem is, I don’t want to get better. When my magazines come in the mail every month or a new cookbook arrives at my door, I am like a little girl that has just received a puppy.

(source)

I can’t wait to scour the pages and dogear or place a post-it tag onto the recipes that I want to try. And then there are all of the talented bakers on the blogosphere. You should see my “Recipes” folder in my email. It’s slightly ridiculous (in a good way of course).

Last week I decided that it was time to make a dent in that folder. When I saw this recipe from Allie, my mouth immediately started to water and I could not wait for an excuse to make these bars. Coconut and chocolate is one of my favorite combinations and with the beautiful fall colored M&M’s in the store candy aisles, I couldn’t wait to make these ooey gooey bars.

Coconut M&M Cookie Bars

by Mercedes Porter

Keywords: bake dessert chocolate coconut bar cookie

Ingredients

10 Tbsp unsalted butter
2 cups brown sugar
1/2 cup granulated sugar
2 eggs
1 Tbsp plus 1 tsp vanilla
1/2 tsp salt
2 1/2 cups flour
2 1/2 cups sweetened shredded coconut
1 1/2 cups M&M’s

Instructions

Preheat oven to 350 degrees. Butter 9X13 glass pan.

Melt butter in medium saucepan, remove from heat and let cool slightly.

In a large bowl and using an electric mixer, cream together melted butter and sugars. Add eggs, vanilla and salt and beat until combined. Blend in flour. Finally, mix in coconut and M&M’s.

Pour into prepared pan and bake 25-30 minutes or until lightly browned around the edges.

Cool completely before cutting and serving.

melt butter

cream together melted butter and sugars