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Archive for the ‘Recipes’ Category

Classic Snacks Cookbook

Posted in Recipes, Referrals, tagged , , , , , on March 7, 2013| Leave a Comment »

cookbook from scratch cover

Ever wondered how to make Goldfish Crackers or Twinkies at home?

Wonder no more!

There is a fun cookbook out by Casey Barber that gives you Classic Snacks Made from Scratch.

Inside the book you’ll find 70 recipes for home-made versions of your favorite treats.

cookbook creamsicle

Like Creamsicles.

cookbook poptarts

And strawberry Pop-Tarts.

cookbook hostess cupcakesAnd Hostess Chocolate cupcakes (oh, how I love these!).

cookbook goldfish crackersAnd Goldfish Crackers (which I also love, just not as much since they took up residence under the seat of my car.

The book offers some helpful tips regarding kitchen tools and ingredients.

Categories include Cookies (hello Mint Milanos!), Cakey Treats, Cheese Snacks (Doritos, anyone), Salty Snacks, Ice Cream Treats, Sweets and Candies (Peeps!), Fruit-Filled Treats, Fried and Frozen Snacks, and Dips and Spreads.

The book ends with a list of helpful resources as well as a technique guide that includes things like “how to fill a pastry bag” and “deep frying 101.”

This book is such fun with recipes that easy to follow (and even some diagrams).

Published through Ulysses Press, the book is available on Amazon and Barnes and Noble.

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Fry Bread

Posted in bread, Recipes, tagged , , on March 1, 2013| Leave a Comment »

bread - fried and buttered

One of Captain Cavedwellers most favorite things on the planet is fry bread.

Anytime I make yeasty bread dough, he begs and pleads for me to fry up a few pieces for him.

Since I kind of like him, I usually relent and let him have his grease-soaked carb fix.

This is really fast and easy to make, especially if you already have bread dough made.

Just use this easy recipe for Bread Dough

And if you absolutely don’t want to make your own dough, you can always find it in the freezer section of your grocery store.

When you get to the stage of punching down the dough and forming it into rolls, you can make it all into fry bread or just a few pieces. (Just a few pieces is all that ever happens at our house. More than that and someone would be in serious trouble.)

Pinch off a piece of dough, about the size of a golf ball, roll into a ball and place in a greased baking pan. Uniformity is NOT my middle name, so mine are all uniquely sized. Continue with this process until you've filled the pan with rolls, leaving space between each one. Cover and place a warm spot to rise for another hour.

Pinch off a piece of dough, about the size of a golf ball, roll into a ball and then flatten it until it’s only about a 1/4 inch thick.

bread - in the fryer

Using a heavy saucepan over medium heat,  pour in enough oil that it covers a good couple inches or so of the bottom of the pan. To test the temp of the oil, drop in a tiny bit of dough. If it sizzles when it hits the oil, it’s showtime.

Carefully slide your piece of flattened dough into the hot oil. I like to use a long-handled fork, just make sure you keep your fingers far away from the hot oil.

Brown on one side (takes not even a minute, so watch it carefully). You’ll see the edges start to turn brown. Flip it over and brown the second side then place on a paper-towel lined plate to absorb the excess oil.

bread - fried

Captain Cavedweller will wait only until he thinks they won’t produce third degree burns on his tongue before he takes a bite of the hot, crispy bread.

bread- fried and hollow

I prefer to wait a little longer, liberally sprinkle mine with powdered sugar and then devour the airy goodness.

You can top with cinnamon and sugar, jam, fruit preserves, whipped cream or pile on salsa, cream cheese, taco ingredients – whatever floats your boat!

Enjoy!

She Who May Need to Make a Batch of Fry Bread Soon

 

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Bacon Hearts

Posted in Breakfast, Recipes, tagged , , , on February 22, 2013| Leave a Comment »

Today’s recipe is so involved, so difficult, so time-consuming you might want to run for the hills right now.

Just kidding!

This is so easy, you can do it with one eye closed.

Like I did.

Because it was way too early in the morning.

I made these Bacon Hearts for Captain Cavedweller for Valentine’s Day. I don’t know if he appreciated them or just the fact he had hot, crispy bacon at 6 a.m. on a workday.

Whatever the case, his grunts of approval let me know he liked the bacon at any rate.

Start with some bacon. Thick sliced is best.

Start with some bacon. Thick sliced is best.

Line a baking sheet with foil. This will keep you from having to scrub bacon grease off the pan when you still aren't sure you are completely awake. Go ahead and preheat your oven to 425 degrees.

Line a baking sheet with foil. This will keep you from having to scrub bacon grease off the pan when you still aren’t sure you are completely awake. Go ahead and preheat your oven to 425 degrees. Place bacon on the baking pan so the ends form the top of the heart and squeeze the middle of the bacon together to make the bottom point.

 

Use toothpicks to hold the ends and the bottom point together.

Use toothpicks to hold the ends and the bottom point together.

 

Bake at 425 for 8-12 minutes, depending on how crispy you like your bacon. Remove from oven, take out toothpicks and serve!

Bake at 425 for 8-12 minutes, depending on how crispy you like your bacon. Remove from oven, take out toothpicks and serve!

Captain Cavedweller got his heart bacon on top of hash brown casserole with a side of homemade raspberry danish. I may have had some, too.

Captain Cavedweller got his heart bacon on top of hash brown casserole with a side of homemade raspberry danish. I may have had some, too.

 

She Who Had Way Too Much Fun Making Bacon

 

 

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Olive Bread

Posted in bread, Recipes, tagged , , , , on February 15, 2013| Leave a Comment »

olive bread done

Okay. Here’s the deal: I love olives and I love bread. It just seemed natural to pair the two together.

Natural and oh, so yummy.

This bread is easy to make, ready in just a few minutes and you won’t be able to eat only one piece, especially if you are an olive freak like yours truly.

Simple ingredients

Simple ingredients

Chop olives

Chop olives

Mix with mayo and cheese

Mix with mayo and cheese

Spread on top of bread, sliced about 1/2-inch thick

Spread on top of bread, sliced about 1/2-inch thick

If you're a weirdo like me, add more cheese and bake at 350 degrees for about 10 minutes, or until cheese is oozing and starting to turn brown.

If you’re a weirdo like me, add more cheese and bake at 350 degrees for about 10 minutes, or until cheese is oozing and starting to turn brown.

olive bread done
Olive Bread

1 loaf of crusty bread, cut into 1/2-inch thick slices

1/3 cup chopped black olives

1/3 cup chopped pimento stuffed manzanilla olives

1/3 cup chopped Kalamata olives

1/2 mayonaisse

1 cup mozzarella cheese

Preheat oven to 350 degrees.

Line a baking sheet with foil or parchment (unless you don’t mind scraping cheese off your pan – which I do cause I’m lazy that way).

Line up bread on baking sheet.

Mix olives with mayo and cheese.

Spoon onto bread slices.

If you are a cheese-aholic like me, add more cheese before popping in the oven.

Bake about 10 minutes or until cheese melts and is bubbly and brown.

Serve immediately.

She Who Could Eat Way Too Many Pieces of This

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