Sunday, October 26, 2008

Code Blue: Oreo Truffles


Monday night the UNDEFEATED Tennessee Titans take on the Indianapolis Colts on Monday night football.  There’s been a lot of hype around town, and the slogan is “Code Blue”.  I decided to make these Oreo Truffles for The Boy to take into work for him & his coworkers to enjoy since they will be working while the game is on.  I’ve already graced my coworkers with Oreo Truffles, because I made them for a Super Bowl party earlier this year, and had lots of leftovers.  Don’t ask me why I associate football with Oreo Truffles, I have no idea.  They are fairly uncomplicated to make, just time consuming.  TB has already ate like three of them.

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Oreo Truffles

as seen on Bakerella, originally from Kraft Foods
Makes about 36 truffles.

Ingredients:

1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark

Directions:

Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.

Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.

Roll the mixture into 1" balls and place on wax paper covered cookie sheet.

Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration.

Once dry, refrigerate and enjoy!

Tip: I kept these in the freezer, and only brought out about 4 at a time to dip in the chocolate, so they would stay good & solid.



Sunday, October 26, 2008

Chili a la Negra Modello


Since the weather has cooled down I’ve been meaning to make chili. I’ve made it before, but for some reason I’ve really been wanting to attempt the kind of chili made with beer. Someone brought it into work, at my old job (the one where I met The Boy), and it was unlike any other chili I’d ever had before. I used the trusty Food Blog Search and found a recipe on Confessions of an Apron Queen, that seemed tasty, and it didn’t include crazy ingredients I don’t have on hand.

I didn’t tweak it too much, I just used a can of Rotel with habaneros to try to make it hotter, as that’s how TB likes it; I added in some fresh chopped red tomato & green tomato because I had them on hand from my CSA share; and I used Negra Modello because I had read on Chowhound (I think) that it’s good in chili; and I used ground turkey instead of ground beef, because, that’s how I roll.

I made it, and then let it simmer for a couple hours. The longer it simmers the hotter it will get, and the better tasting! I had to drink this with milk, and I kept refilling my glass! My nose was definitely running by the time I finished. TB enjoyed TWO soup mugs of soup, and enjoyed his with a bottle of Negra Modello. If you’re looking for a different chili recipe, MAKE THIS! It was SO good, and colorful!

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Chili a la Negra Modello

Ingredients:

3-4 Bell Peppers (I used 2 green & 1 orange)
1 onion
2 cloves garlic
1 lb ground turkey
2 Tbsp chili powder
1 Tbsp cumin
1/2 Tbsp red pepper flakes
1/4 tsp salt
1 can kidney beans, rinsed & drained
1 can Rotel diced tomatoes with habaneros (or any diced tomato with green chiles)
1 bottle Negra Modello (or any beer)
1 1/2 cups tomato/vegetable juice

Directions:

Chop onion & peppers. Combine ground turkey, garlic, peppers & onions in saute pan over medium to medium-high heat. Saute until meat is cooked & vegetables are translucent.

Add in spices, tomatoes, beans, beer, & tomato juice, and simmer over low heat until you're ready to eat. You can also put this in a slow cooker. The long it cooks the hotter it gets. Serve with sour cream if you like!


Saturday, October 25, 2008

Peasant Stew


Isn’t it nice to come home to the smell of dinner that’s done? Earlier this week I had made an appointment to give blood at the Red Cross. I try to give a couple times a year, just because I believe that if you are able to give, you should. And I’m able. Besides, it’s my “Little Debbie Day”. The days I give blood are the only times a year I allow myself to eat Little Debbie Snacks!

Anyways, back to the real food. Because I was giving blood after work I decided to do a slow cooker meal. I had gotten a GREAT deal on chicken leg quarters & thighs at Publix earlier in the week, so I browsed through my Cooking Light Slow Cooker recipe book, and I found this Peasant Stew recipe. This took a lil assistance from The Boy, because, I leave for work at 8:45am, and he doesn’t leave until around 1:30pm. So I did all the other prep work, & he skinned the chicken & browned it, then turned on the Crock-Pot. And sure enough when we got home, it smelled and tasted SO good! It was the perfect spiciness. I definitely will make this again!

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Peasant Stew

adapted from Cooking Light

Ingredients:

1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
6 chicken thighs (about 1 1/2 pounds), skinned
1 cup chopped onion
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
1 (4.5-ounce) can chopped green chiles, undrained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained

Directions:

Combine cumin, salt, and pepper; sprinkle over chicken.

Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour.

Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl.


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Tuesday, October 21, 2008

Pumpkin Dip I

Posted by Erin Wilburn / 1 comment » / appetizers, dips, pumpkin


I love pumpkin as I’ve said many times before.  The sad part is, The Boy, is not a fan.  So I have to find other places & occasions to make pumpkin goodies.  I had a family reunion to attend the day after returning from a 7 day vacation in California.  Needless to say I wanted something EASY to make for it.  I had seen some pumpkin dip recipes, and I found two versions, one that involved marshmallow fluff, and one that didn’t.  I decided I’d try the both.  So far, I’ve made the non-fluff version.  I had seen a great recipe on Annie’s Eats, but ended doing something in between hers, and this one, to use more pumpkin & less sugar.  I served it with ginger snaps, apple slices, graham cracker sticks & apple chips.  Here it is, and let me tell you, I got asked about about the recipe multiple times.

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Pumpkin Dip

adapted from Annie's Eats and Veggie Venture

Ingredients:

16 ounces canned pumpkin
8 ounces cream cheese
1 teaspoon pumpkin pie spice
1 1/2 cups powdered sugar

Directions:

With hand mixer, mix the pumpkin, cream cheese and pumpkin pie spice until smooth. Add sugar to taste until desired sweetness is reached. Serve with graham crackers, gingersnaps, & apple slices

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Monday, October 20, 2008

Pumpkin Pie Fudge

Posted by Erin Wilburn / 3 comments » / dessert, pumpkin


I llllllllove pumpkin. Love it. Love all things pumpkin. The boy, not so much. :P That kind of limits my pumpkin eating at times. Sometime last year I stumbled upon this recipe for pumpkin fudge. It sounded decadently delicious. I think I didn’t see it until after Thanksgiving so I told myself I’d make it the next year. This year rolls around and I see this recipe on Annie’s Eats. I thought, “Hmm.. that sounds familiar. Then I noticed where Annie linked that she first saw this recipe, it was the same blog I had seen it last year! If anything, thanks for jogging my memory!

I made this fudge, surprisingly without a candy thermometer. I was SO nervous that I would screw it up. I have many memories of my sister’s homemade fudge, that sometimes ended up as syrup. Luckily it turned out pretty darn good! I brought it in to work, to celebrate my brand new spacious edit bay. I never put it out on the “free spot”, but I just emailed & told people to come and eat some. It was rather well received I must say! If you like pumpkin pie, and you like fudge, MAKE THIS!

 

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Pumpkin Pie Fudge

originally from Southern Living, as seen on Foodie Bride & Annie's Eats

Ingredients:

3 cups sugar
¾ cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 ½ tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 cup walnuts, chopped and toasted (I used pecans)
1 tsp. vanilla extract

Directions:

Stir together first six ingredients in a 3 ½ - quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.



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