Common Sense Living

Archive for the ‘Recipes’ Category

 

Yes, you really can make your own creme eggs for Easter.

1/2 cup light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
1 bag milk chocolate chips (12 ounces)
2 tablespoons vegetable shortening

Combine the corn syrup, butter, vanilla, and salt in a large bowl.
Beat well with an electric mixer until smooth.

Add powdered sugar, one cup at a time, mixing by hand after each
addition. Mix well until creamy.

Remove about 1/3 of the mixture, and place it in a small bowl. Add
the food colorings, and stir well.

Cover both mixtures, and refrigerate for at least 2 hours, or
until firm.

When mixtures are firm, roll a small, marble-sized ball from the
orange filling, and wrap a portion of the white filling (approx.
twice the size) around it. Form this filling into the shape of an
egg, and place it on a cookie sheet that has been brushed with a
light coating of vegetable shortening. Repeat process with the
remaining filling ingredients, then refrigerate these “eggs” for 3-4
hours, or until firm.

Combine the milk chocolate chips with the shortening in a glass or
ceramic bowl. Microwave chocolate on HIGH for 1 minute, then stir,
and microwave again for 1 minute more; stir.

Use a fork or skewer to dip each center into the chocolate; tap the fork
lightly on the side of the bowl, then place each candy onto waxed
paper. Chill.

After 1-2 hours of chilling, dip each candy once more, and chill
for several hours, or until completely firm.

Makes 12

Optional – use one less teaspoon of the corn syrup, and replace with one teaspoon of your favorite flavored extract.

Recipe taken from YourFavoriteChocolateRecipes.com

 

How many times have you had to come up with dinner ideas, but you didn’t have much time, or you were tired, or, or, or?

I have one GIGANTIC secret in my arsenal.

If you have fresh fruits and vegetables on hand, you can make great dinners appear like magic.

Like tonight -  I had a chicken breast cooked. I had planned to make chicken wraps. Shred the chicken, put out refried beans, cheese, lettuce, tomato, and finish off with cool, sweet cantaloupe.

At the last minute we decided to have barbequed chicken sandwiches with melted mozeralla instead. I made a kitchen sink salad – green leaf lettuce, tomatoes, brocolli, carrots, green onions and crasiens with a red wine vinaigrette dressing - and we still topped it off with the cool, sweet cantaloupe.

Either way – it’s good eating!

You can even make a cheese omlet, or a spanish omlet with a great salad and some fruit.

Baked sweet potato, or baked potato (OK, micro – baked)  with a salad or fresh green bean, and a piece of chicken, or tuna, or steak – TA DA! Dinner’s ready!

One pan, few dishes, quick & easy – and you’ll feel great after you eat it. Can you beat that?

It’s cheaper than fast food.

And – you’ll save money on sick days, drugs, doctors and such. You’ll have lower blood pressure, your skin will look great, you’ll lose weight, you’ll have more energy, you’ll think more clearly, and you’ll be more productive.

Not to mention that you’ll cut your risk of diabetes, heart disease, cancer and other not so nice diseases.

It really is a good deal – wouldn’t you say?

Make it a point to keep fresh fruits and vegeables on hand and you’ll never be at a loss for a quick dinner.

P.S.  Get tons of great fast, healthy dinner ideas with this

 

Spring is coming, really it is. But maybe we can speed up the feeling a bit with a nice tropically inspired dinner. Whaddya think?

 
Caribbean Chicken

12 oz. chicken tenderloin strips
salt and ground red pepper
1 teaspoon olive oil
1 medium sweet potato, peeled, halved lengthwise, and thinly sliced
1 small banana pepper, seeded and chopped
1 teaspoon cornstarch
2 unripe bananas, cut into ½ inch slices
2 cups hot cooked rice

Season chicken strips with salt and red pepper.

Heat oil in skillet over medium heat.

Cook chicken 3 – 4 minutes.

Add sweet potato and banana pepper.

Cook and stir 5 minutes more.

In measuring cup, stir together pineapple juice and cornstarch.

Add juice to skillet stirring gently until bubbly.

Add banana, cook and stir 2 minutes more.

Serve over rice

Makes 4 servings.

Have you noticed that I’ve been posting a lot of recipes lately? It’s my Valentines day present for you if you’re like me and don’t like the whole overcrowded overpriced restaurant scene.

I’ve picked restaurant quality dinners that you can put together in a flash, because who wants to be slaving away on Valentines day?

So pick from the great recipes that were put up this week, and have a great Valentines Day!

Another great dessert idea is to take brownies, top with cherries or cherry pie filling and whipped cream for a black forest brownie!

You don’t have to be a total saint 365 days a year

  

6 oz Semisweet chocolate; chopped

3 oz Unsweetened chocolate; chopped

2 Cream cheese; softened

2 c Sugar

4 Eggs

1 tb Vanilla extract

1 c Butter; softened

1 c Flour

1/4 ts Salt

1/2 c Raspberry jam

In heatproof bowl set over hot (not boiling) water, melt semisweet with unsweetened chocolate.

Remove from heat; stir until smooth. Let cool to lukewarm.

In large bowl, beat cream cheese with 1/3 cup of the sugar until smooth.

Beat in 1 of the eggs and 1 teaspoon of the vanilla until well combined.

Set aside.

In separate large bowl, beat butter with remaining sugar until smooth.

Beat in remaining eggs, one at a time, beating well after each addition.

Beat in remaining vanilla, then chocolate, mixing well.

Mix in flour and salt just until combined.

Line a 13 x 9 inch cake pan with foil, leaving overhand for “handles”.

Reserve 1 cup of the chocolate batter. Spread remaining chocolate batter in pan.

Spread with cream cheese mixture. Spoon reserved chocolate batter in dollops over top.

Spoon jam in smaller dollops among chocolate dollops.

With knife, zigzag through layers for marble effect.

Bake in 350 degrees F oven for 35 minutes or until tester inserted 2 inches from center comes out slightly moist.

Let cool on rack.