Thursday, September 23, 2010
Thursday, September 16, 2010
Monday, September 13, 2010
1 box Ghiradelli double chocolate Brownie Mix
1/3 Cup canola or vegetable oil
1/4 Cup water
Heaping 1/2 Cup of cookies and cream ice cream
1/4 Cup hot fudge topping (chilled)
1. Preheat oven to 350 degrees F. In a large bowl mix the brownie mix, egg, water and oil until combined…and thick. Scoop in ice cream, and hot fudge; mix until combined. Line greased pan with whole oreo cookies, pour mixture over top. Bake for 40-50 minutes or until toothpick comes clean from center.
2. Let cool completely. Cut into squares and serve.
Sunday, September 12, 2010
Make the mixes according to instructions. For the cupcakes fill 3/4 full. For the cakes I just used my stainless steel bowls. I greased them liberally with Crisco and flour then filled them a little over half full and put them on a cookie sheet to bake. You have to watch the cakes depending on how full you fill the bowls. Start with 20 minutes and check then go from there. I used a long skewer to see if it was fully cooked. When the cakes are done, let them cool then cut the top so it is flat and will lay on a plate. Once on the plate frost with the chocolate frosting. It is MUCH easier if the cake is very cold or frozen. Then add the piping for the hair (I used a Ziploc bag with chocolate frosting but you could be more fancy about it), cut the cookies in half and add the ears, put on the eyes and with your vanilla frosting with barely any yellow food coloring make the mouth. Use the same piping for the nose and mouth.
For the cupcakes frost when cool or cold then break apart the Oreo's and add the ears. Add the M&M's then frost the mouth with the yellow frosting and pipe on the hair and the nose and mouth. Get plenty of wipes ready because these puppies are messy. Enjoy!
CHILI LIME STEAK SALAD
1 large head romaine lettuce
1 pint cherry or grape tomatoes, sliced in half
1 red onion, sliced thin
1 can black beans, drained and rinsed in cold water
1-2 avocados, sliced
cilantro for garnish
Lime-Chili Rubbed Steak
1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)
Lime-Chili Steak Rub
1 t chili powder
1 t granulated garlic
1/2 t cumin
1/2 t coriander
1/2 t oregano
1/8- 1/4 t cayenne pepper*
3/4 t salt
1/4 t black pepper
*If you have chipotle chili powder, you can substitute it for the cayenne or just add a little in addition
1 lime (about 2 T lime juice)
Juice the lime into a small bowl. Add spices and stir to combine. Some limes have more juice than others, so sometimes the mixture will be more liquid-y and sometimes it will be more pasty. If you find you're a little short on lime juice, just add a teaspoon or two of extra virgin olive oil to stretch it out.
Place the steak in a shallow dish and pour the spice mixture on top. Now is the time to make friends with that hunk of beef. Use your hands to massage it in there. Trust me- your hands work a lot better than smooshing it around in a ziplock bag. Don't be afraid!
Place meat on hot grill (bbq is best, but an indoor grill pan or broiler will work just fine too). If you're using flank steak it should take about 5-7 minutes on each side.
When steak is finished, remove from grill and let sit for 5 minutes before cutting into it. Otherwise all of the juices will run out and you'll be stuck with dry steak. And who wants to eat dry steak? Slice in strips against the grain.
Creamy Lime-Cilantro Dressing
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk)
ignore directions on the packet
1C fat free mayo
1/2 C milk (or buttermilk depending on which packet you buy)
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa* La Costena (you can also use a few fresh tomatillos sliced if you want)
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken. I always make extra so I have some sitting around in my fridge. It makes any salad delish! Recipe courtesy of Our Best Bites