Quick Cherry Cobbler

***Taste & Create is a fabulous monthly blog event 

in which participants are randomly paired off 

to choose and prepare a dish from their partner's blog. 

 If you'd like to join us, please email me at 

cowgirlmin07 [at] gmail [dot] com for more information!  

We'd love to have you.**

For February's Taste & Create, I was paired with Carol from No Reason Needed.  Carol is a long-time T&C participant, so we've been paired up before.  I always enjoy seeing what's new and perusing her blog until something catches my eye.

This time I chose a recent recipe, her Cherry Cobbler.  It was super easy to put together, but only half of my family liked it.  I use "country style" cherry pie filling, which isn't as sickly sweet as regular cherry pie filling.  I debated leaving out the lemon juice for this reason, but didn't.  I wonder if leaving out the cinnamon would have made the other two like the cobbler more?  I do like that this recipe uses less sugar, and it tasted great to me and my oldest son.  But sadly I can't make it a go-to recipe if my husband and other son don't love it...perhaps I'll try it again with no cinnamon and see what happens...

If you try it, let me know what your family thinks!

 

Cherry Cobbler
via No Reason Needed

batter:
1/2 cup butter, melted
1 1/4 cup flour
2 teaspoons baking powder
1/2 cup sugar
1 cup milk

filling:
1 can of cherry pie filling (I prefer country style)
1 teaspoon cinnamon
1 tablespoon lemon juice

Preheat oven to 325 degrees F.  Mix together all the filling ingredients, let the cherry mixture sit while you make the batter.

In a separate bowl mix batter ingredients with a fork, and pour into a 9 x 13 glass baking dish. Carefully spoon the cherry pie filling over the batter evenly. Bake for 25 minutes at 325 degrees F, then turn heat to 350 degrees and bake for an additional 10 minutes or until golden brown on top.  The batter will rise over the top of the filling.

Greek-Style Panini

 

***Taste & Create is a fabulous monthly blog event 

in which participants are randomly paired off 

to choose and prepare a dish from their partner's blog. 

 If you'd like to join us, please email me at 

cowgirlmin07 [at] gmail [dot] com for more information!  

We'd love to have you.**

 

 

For this month's Taste & Create, I was paired with Pavani of Cook's Hideout.  She has a lot of great recipes, but I wanted something simple and these paninis caught my eye!  Pavani's recipe is for one sandwich, but we have 4 in our family so I increased all the ingredients.  I mixed most of a package of frozen spinach with an entire 4 ounce container of feta, and there is probably enough of the spinach mixture left to make two more sandwiches.  

I was generous with the hummus, using more than 2 tablespoons per sandwich (I just spread some on), and unfortunately I didn't have any roasted red peppers!  Our teeny tiny grocery store doesn't carry them, (quite honestly I was shocked to finally find feta there) and my stash was gone, so I bought some roasted red pepper hummus as a compromise.

 

My panini press is at the ranch and I was making these in town, so I improvised with a cast iron pan that fit inside my regular frying pan to weight the sandwiches down.  Worked great but I missed those signature ridges from the press!

 

 

These sandwiches are light but filling, and my husband and I thought they were delicious although they received mixed reviews from our sons.  I think I'll be making these again, at least for the adults!  I know they'll be even better when I get my pantry stocked up with roasted red peppers too.

 

Greek-Style Paninis

Serves about6

 

6 Kaiser rolls, cut in half

about 1 cup frozen spinach, thawed and excess water squeezed out

4 ounces Feta cheese, crumbled

Jarred Roasted red peppers, cut into thin strips

Hummus (I used store-bought as Pavani did, but I agree, homemade would be even better!)

In a small bowl, combine thawed spinach and feta cheese. Spread this mixture on the bottom roll and top it with the red pepper strips. Spread hummus on the top half of the roll.

 

Heat skillet on medium-high heat. Pour about 1-2 tablespoons olive oil in pan.  Set the sandwiches on the skillet, pour a bit of olive oil on top of each one.  Weigh the sandwiches down with something heavy or with heavy cast iron skillet. Cook 2-3 minutes on each side until toasted and golden.

 

 

***Visit Taste & Create to see what everyone else has made this month!***

 

 

Taste & Create: Profiteroles

***Taste & Create is a fabulous monthly blog event 

in which participants are randomly paired off 

to choose and prepare a dish from their partner's blog. 

 If you'd like to join us, please email me at 

cowgirlmin07 [at] gmail [dot] com for more information!  

We'd love to have you.**

For the December/January Taste & Create event, I was paired with Hannah of Bright Palate. It didn't take me long to decide on her Profiteroles with Vanilla Bean Pastry Cream and Butterscotch Sauce. However, it did take me a long time to make it!!  Sorry, Hannah.

I fell in love with Profiteroles in France, and ate as many of them as my stomach could handle after sumptuous dinners and bottles of wine.  Each time, they were served with vanilla ice cream and chocolate sauce.

I originally planned to make Hannah's Vanilla Pastry Cream, but the Butterscotch Sauce just didn't appeal to me at all, so I planned to substitute some type of chocolate sauce.  After mixing up the choux pastry for the profiteroles, I sort of lost my ambition for mixing the pastry cream, (and washing all the pans and bowls associated with it!), so I decided to use vanilla ice cream instead.  If you're feeling ambitious, by all means follow the link above or below and make her vanilla bean pastry cream, or you could make Julia's Crème Pâtissière, which likely has the same amount of stirring but perhaps less dishes.  ;-)

My husband and I celebrated our 10th wedding anniversary the other night, and I had made some chocolate-orange liqueur truffles, which we all know is just ganache that's slightly shaped and coated with cocoa.  I decided I'd use some of the ganache I hadn't gotten around to shaping, microwave it gently to soften it and use it as a topping for the profiteroles.  I added a little more cream before microwaving to loosen it up a bit, next time I'll just make it specifically for the profiteroles and a thinner mixture from the start.

My dough scoops were a little bigger than golf balls, so my profiteroles were generously sized.  I accidentally turned the timer off during the baking at 425 degrees, but they turned out just fine.  I ended up baking them for 20 minutes at 350 degrees at the end, and they were perfect, just keep an eye on yours.

Profiteroles

From Bright Palate, who originally adapted it from Ratio 

Choux pastry
Yield: About 20 profiteroles

1 cup water
1/2 cup/1 stick unsalted butter
1 tablespoon sugar
1/8 teaspoon salt
1 scant cup flour
4 large eggs

Note: The choux pastry can be baked immediately once it’s cooked on the stovetop, or refrigerated for up to a day before baking.

Preheat oven to 425. Line two baking sheets with parchment paper, tin foil, or silicone liners.

 In a medium saucepan over high heat, bring the water, butter, sugar, and salt to a simmer. Turn down the heat to medium, add the flour, and stir rapidly. As you stir, the dough will pull away from the sides of the pot. Continue stirring for another minute or two to continue cooking the flour and cook off some of the moisture.

Take the pot off the heat and let it cool slightly, a few minutes - it should still be warm to hot. Stir in the eggs rapidly, one at a time. It will take a few seconds of vigorous stirring for each egg to be incorporated. You can also use a standing mixer or electric mixer: transfer the dough to a bowl and mix in the eggs one at time.

Spoon golf-ball-sized portions of the dough onto the baking sheets. Bake for 10 minutes, then turn oven down to 350 and bake for 10 to 20 minutes longer.

Taste or cut into one to judge its doneness: it should be airy inside and not too moist.

To assemble:
Slice each profiterole in half. Place a dollop of ice cream or pastry cream on the bottom half and sandwich with the top half. Spoon chocolate sauce over the top.

***Visit Taste & Create to see what everyone else has made this month!***

 

Taste & Create: Buttermilk Waffles

***Taste & Create is a fabulous monthly blog event in which participants are randomly paired off to choose and prepare a dish from their partner's blog. If you'd like to join us, please email me at cowgirlmin07 [at] gmail [dot] com by the 8th of the month!! *** 

 

My partner this month is Carol from No Reason Needed.  I know I can always find a delicious recipe on her blog, and this month was no exception.  I was drawn to her Buttermilk Spice Muffins, but then.  Then, immediately below the muffins on the list, were these Buttermilk Waffles!

I didn't change a thing, although I did follow the 1/2 oil, 1/2 butter suggestion, so I'll list that as I made them.  The recipe is originally from Swanky Paper, and I'm so glad Carol found it and tried it.

This recipe will be one we return to.  It's so easy to whip up and the waffles are light, fluffy, crispy and delicious!

Buttermilk Waffles
Makes about 11 waffles

4 eggs, beaten until light
2 cups buttermilk (2 tablespoons lemon juice or vinegar, plus enough milk to make 2 cups)
1/2 cup vegetable oil 
1/2 cup butter, melted 
2 cups of flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder


Whisk eggs until light, then add buttermilk and oil.  Whisk in butter.  Add flour, salt, baking soda and powder, mix well.  Pour into a waffle maker.  Cook until golden brown.  Serve with butter, maple syrup, and your favorite toppings.  

***Visit Taste & Create to see what everyone else has made this month!***

 

Taste & Create: Swedish Meatloaf

***Taste & Create is a fabulous monthly blog event in which participants are randomly paired off to choose and prepare a dish from their partner's blog. If you'd like to join us, please email me at cowgirlmin07 [at] gmail [dot] com by the 8th of the month!! *** 

My partner this month was Tamy of 3 Sides of Crazy.  We've known each other for a while, I used to be a regular contributor to her Our Krazy Kitchen, and she's actually a contributor to The Bad Girl's Kitchen as well!  She's also a loyal supporter of Taste & Create.  At any rate, there is always a new recipe to be found over on Tamy's blog, and this time, Swedish Meatloaf sounded perfect.  (visit the link for Tamy's recipe...here come my changes!)

I did make a couple changes, for one I didn't have any bread, and my favorite regular meatloaf uses oatmeal, so that's where that came from. I also added some parsley to lean toward a more classic "Swedish" flavor, and didn't have any allspice, so I just used nutmeg. I also didn't add any brown sugar and lessened the salt.

For the sauce, I was kind of in a hurry so I added an extra tablespoon of flour. (even so, my sauce was a bit thin because I rushed it).  I would have preferred beef broth, but chicken worked in a pinch.  Although this sauce is good, next time I'm going to try for a more classic Swedish meatloaf-flavored sauce.  I like the classics!

Tamy also said she often doubles the recipe and freezes one loaf for later--I will definitely be doing that next time!

Baking this in a loaf instead of meatballs is inspired, and this meatloaf is excellent!  A new favorite, thanks Tamy!

Swedish Meatloaf & Sauce
Adapted from 3 Sides of Crazy

(Loaf)

1 egg
1/4 cup heavy cream
1 cup oats
8 ounces ground pork
8 ounces ground beef
1 small onion, finely diced (1/2 cup)
1/4 cup fresh parsley, chopped
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon pepper
1/2 teaspoon salt


Preheat oven to 350 degrees F.

Whisk egg and cream together in small bowl. Stir in oatmeal and set aside to soak. Gently blend ground beef and pork, onion, nutmeg, pepper and salt.  Add oat mixture to beef mixture and gently blend until well mixed. Put in loaf pans.  Bake about 45 minutes.

 During the last 15-20 minutes, prepare the sauce.

(Sauce)

1 tablespoon butter  
2 tablespoons all-purpose flour
1 1/2 cups chicken broth (I would prefer beef broth here, but didn't have any)
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Salt and freshly ground black pepper 

Melt butter, add flour and cook, stirring constantly with whisk, until flour is light brown. Slowly whisk in broth and bring to simmer. Reduce heat and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.  Stir in lemon juice; season with salt and pepper to taste and serve over meatloaf.

***Visit Taste & Create to see what everyone else has made this month!***
 

Taste & Create: Gobi Masala/Cauliflower Curry

***Taste & Create is a fabulous monthly blog event in which participants are randomly paired off to choose and prepare a dish from their partner's blog. If you'd like to join us, please email me at cowgirlmin07 [at] gmail [dot] com by the 8th of the month!! *** 

 

This month I was paired with PJ of Seduce Your Tastebuds.  I love being paired with her, because she cooks delicious authentic Indian dishes, and her directions are quite easy to follow, once you figure out all the ingredients!  ;-)  Her blog is vegetarian, which is a welcome change from our usual fare.

Usually it takes me a while to choose which dish to prepare, but not this time.  This time I had just purchased an entire cauliflower, when I happened across this masala recipe!  It looked so good, and I had most of the spices, so I went for it.  I forgot that you can substitute basil for curry leaves, and used parsley instead.  Still good~

It's important with this dish to have your ingredients prepped before you start cooking, so everything is ready to toss in at the proper time.  Aside from that, it's pretty easy, and delicious!

Although PJ recommends serving with roti, we used tortillas because we always have them on hand.  Follow the link below for PJ's helpful step-by-step photos and many more yummy vegetarian recipes!

  

Gobi Masala/Cauliflower Curry

Serves 4-6

 
1 medium cauliflower

1 tablespoon salt

2 teaspoons oil

1 teaspoon fennel (anise) seeds

1 small onion, sliced

2 cloves of garlic, minced

1" piece of ginger, peeled and grated
a few curry leaves (I used flat Italian parsley) 

1 tomato, chopped (I forgot the tomato, so I added 1 can diced tomato, drained)

1 teaspoon garam masala

1 teaspoon red chili powder (I reduced to 1/2 teaspoon)

1 teaspoon ground coriander

1/4 teaspoon turmeric powder

salt, to taste

1 tablespoon kasuri methi (dried fenugreek) or celery leaves (I didn't have either of these, so I didn't add anything) 

Break cauliflower into florets in a large bowl.  Let it rest in hot water .Add a tablespoon of salt to that water and keep aside.

Heat 2 teaspoons oil in a pan and add fennel seeds.  When the fennel seeds sizzle, add onion, garlic, ginger, and a few curry leaves to the pan.  Saute until the onions turn soft.

Add 1 chopped tomato and cook till the tomato is mushy. Add garam masala, red chili powder, coriander, turmeric, and salt to taste.  Mix well. 

Discard the water that has the cauliflower and add the florets to the pan.  Mix well and add 1 cup of water. Cover and cook till the florets are soft but not mushy.  Stir a couple of times in between to prevent burning the florets and masala, add more water if needed.

When the cauliflower is cooked add 1 tablespoon kasuri methi.  Mix well and simmer over low heat for a few minutes. 

Serve with rice and tortillas.

***Visit Taste & Create to see what everyone else has made this month!***

Taste & Create: Puff Pastry with Poornam Filling

*Taste & Create is an amazing monthly food blog event, created by my friend Nicole of For the Love of Food. Participants are paired up randomly, and each create a recipe from their partner's blog! It is so fun! Please join us.

The deadline to sign up is the 8th day of each month, email me at cowgirlmin07[at]gmail[dot]com if you're interested!

For the month of March, I was paired with Jayanthi of  Sizzling Veggies.  I am so embarrassed that I have let this go for so long.  I'm not trying to make excuses about it, I just had a lot going on and did not get it done.  I had originally planned on making Jayanthi's Cabbage Koftas in Malai Gravy or her Baked Bread Koftas in Spinach Gravy, and one day I will probably make both of those!  All of her recipes sound so wonderful.

When it came right down to it though, I ended up choosing her Puff Pastry with Poornam Filling.  I have a huge container of jaggery for which I am always looking for uses, and I am a sucker for coconut.  Add cardamom to the ingredient list, and you didn't have to ask me twice!

These are interesting...I think they are good, but I'm not a huge fan.  They are sort of like chewy caramel with coconut in pastry.  My mother-in-law and my oldest son LOVE them.  Mixed responses from a couple neighbors and the rest of the family.  Maybe they are an acquired taste if you don't absolutely love them the first time? Also, mine look nothing like Jayanthi's...follow the link to see what they are probably supposed to look like!  ;-)

Puff Pastry with Poornam Filling

1/3 cup jaggery
1/3 cup shredded coconut (I used raw dried coconut, perhaps the smaller shred of the sweetened coconut would have worked better?)
1/2 cup sweetened condensed milk
a pinch of cardamon powder
1 puff pastry sheet

Thaw frozen puff pastry sheet for 40 minutes at room temperature before starting this recipe.  Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper in case the poornam filling oozes out.

In a small pan, add jaggery powder with 2 tablespoons of water. Let the jaggery dissolve in the water and bring to a boil. Add cardamon powder and coconut and mix well. Let the jaggery and coconut filling thicken over medium-low heat.  I reduced until the liquid was almost gone.

Add sweetened condensed milk and mix well. Keep stirring until the poornam filling is thick and holds together.  You may want to reduce the heat during this step.

When pastry sheet has thawed, cut dough into circles. (not knowing exactly how big, I made mine about 3" diameter with a glass).  Roll the dough with a rolling pin (I flattened mine out with my fingers) and place a tablespoon of filling in the center.

Take two opposite ends of the circle and while holding this, pleat the entire outer part of the circle to form a shape of modakam.  (I have no idea what shape a modakam is, so I went by looking at Jayanthi's photos on her original post, see link above, and really just pleated around the outside to sort of hold in the filling)

Repeat steps 4 and 5 with other pastries. Jayanthi made 9 modakams with the given poornam filling measurements, I ended up with 11. 

 Bake the pastries in the oven till they turn golden brown, about 10 minutes.

Taste & Create Partner List

It's that time again! Here is the T&C partner list for April! Please remember to submit your creations to Nicole's Taste & Create website by April 24th, 2012!

If you have any questions or problems, check out the How it Works page, or please feel free to email me at cowgirlmin07 [at] gmail [dot] com. Sorry the list is so small, I'm assuming everyone is busy? Referrals welcome!

Have you heard of Taste & Create? It's a monthly food blog event in which participants are randomly paired off, and must choose and create a recipe from their partner's blog. It is great fun! A picture of everyone's creation and a brief "review" gets posted on the Taste & Create website, linking back to your own blog post. Your photo and link will also be featured on Taste & Create's new facebook page!

If you'd would like to sign up for the NEXT event, please email me by the 8th of the month. You'll be randomly paired with another food blogger, and the fun will begin! And if you know of anyone else who might like to be included, please let them know about our event!

Can't wait to see what you all create!

3 Sides of Crazy & Seduce Your Tastebuds

Study Food & No Reason Needed

Taste & Create Partner List

It's that time again! Here is the T&C partner list for March! Please remember to submit your creations to Nicole's Taste & Create website by March 24th, 2012!

If you have any questions or problems, check out the How it Works page, or please feel free to email me at cowgirlmin07 [at] gmail [dot] com.

Have you heard of Taste & Create? It's a monthly food blog event in which participants are randomly paired off, and must choose and create a recipe from their partner's blog. It is great fun! A picture of everyone's creation and a brief "review" gets posted on the Taste & Create website, linking back to your own blog post. Your photo and link will also be featured on Taste & Create's new facebook page!

If you'd would like to sign up for the NEXT event, please email me by the 8th of the month. You'll be randomly paired with another food blogger, and the fun will begin! And if you know of anyone else who might like to be included, please let them know about our event!

Can't wait to see what you all create!

Study Food & Seduce Your Tastebuds

Searching for Spice & Always Eat on the Good China

No Reason Needed & The Low Fat Chick

Sizzling Veggies & The Bad Girl's Kitchen

Taste & Create Partner List

It's that time again! Here is the T&C partner list for February! Please remember to submit your creations to Nicole's Taste & Create website by February 24th, 2012!

If you have any questions or problems, check out the How it Works page, or please feel free to email me at cowgirlmin07 [at] gmail [dot] com.

Have you heard of Taste & Create? It's a monthly food blog event in which participants are randomly paired off, and must choose and create a recipe from their partner's blog. It is great fun! A picture of everyone's creation and a brief "review" gets posted on the Taste & Create website, linking back to your own blog post.

If you'd would like to sign up for the NEXT event, please email me by the 8th of the month. You'll be randomly paired with another food blogger, and the fun will begin!

Can't wait to see what you all create!

Veg Junction & Pinks Recipe Diary

Searching for Spice & Vegetarian Food and Me

Samayal Arai & Study Food

No Reason Needed & The Low Fat Chick

Taste & Create: Shrimp Laksa

*Taste & Create is an amazing monthly food blog event, created by my friend Nicole of For the Love of Food. Participants are paired up randomly, and each create a recipe from their partner's blog! It is so fun! Please join us. The deadline to sign up is the 8th day of each month, email me at cowgirlmin07[at]gmail[dot]com if you're interested!

My partner this time was Vicky from Avocado Pesto. I'm sorry to say this recipe is embarrassingly late, but better late than never, I suppose.

So initially I was intrigued by these pork/dough things on Vicky's blog, called Cha Sui Bao, don't they look fabulous, and Vicky even emailed me the recipe! I decided I didn't have the ambition, let alone the ingredients, to prepare that dish now. But I WILL. Some day.

After some more searching, I decided to make Vicky's Almond Macaroons. And then that just didn't happen. Am I glad that I didn't settle for making some cookies with which Vicky herself wasn't thrilled.

I was searching again, in desperation now, when I found it. A recipe that sounded so delicious, I just had to make it that night. It is called Shrimp Laksa, and it is heavenly. A fairly simple Malaysian shrimp soup, with coconut milk and curry paste and a dollop of peanut butter, shrimp and lightly crunchy fresh vegetables. It was so good. I will definitely be making it again!

My pictures look different than Vicky's, perhaps because her cilantro appeared to be used whole, as more of a garnish, while I just chopped mine and tossed it in the pot. You can see what a colorful, flavorful soup this is! Did I mention, I'm making this again? ;-)

I do have two young boys, and although one of them eats Cholula sauce by the spoonful, he doesn't like his regular food to be spicy, so I modified a bit. Also couldn't find lemongrass (no surprise) in my teeny tiny grocery. But hey, we even had a box of rice noodles in the pantry! It was destined. You'll find my modifications below in parenthesis. Follow the link to check out more of Vicky's creations!

So the verdict from the boys: the 8-year-old loved it, the almost-6-year-old did not. We also loved it, so the 6 year old is out of luck, I'm making it again!!

a very bad, poorly lit iPod photo, but here it is served up with the noodles!

Shrimp Laksa
Serves about 6

1 tablespoon olive oil

1/2 small red onion, finely diced

2 teaspoons fresh lemongrass, finely diced (I used a few long strands of fresh lime peel, knowing that cilantro would be added at the end, I read online that citrus peel + cilantro is a fair substitute although not exactly the same)

1-2 teaspoons red chili, chopped (I wasn't sure which type of chile, so I didn't use any)

2 teaspoon ginger, grated, DIVIDED

10-12 oz raw shrimp, halved lengthwise (we left them whole)

1 can coconut milk (400 ml)

1 liter chicken stock

1 tablespoon chunky peanut butter

4 teaspoons lime juice (I used juice from one half a lime)

3 teaspoons red curry paste (I used 2 teaspoons)

2 teaspoons fish sauce

4 oz sugar snap peas, thinly sliced

1/2 red bell pepper, thinly sliced

4 green onion, sliced into 4 pieces lengthwise and then into long strings (this was hard, I did it the first time but next time I'll probably just chop them up)

handful of fresh cilantro, chopped

8 oz vermicelli thin rice noodles, cooked according to package directions and rinsed with cold water

sriracha, to taste

1. Heat olive oil in a saucepan and cook onions over medium heat for 3 minutes and then add lemongrass, red chili and 1 teaspoon ginger and cook, stirring, for 1 minute. (I didn't read this, and just added everything together. It still turned out)

2. Add the coconut milk, red curry paste and peanut butter to pan, whisking until smooth.

3. Add the fish sauce, chicken stock, ginger, shrimp, sugar snap peas and red pepper. Cook until shrimp is pink and vegetables have cooked a little but are still crunchy.

4. Add lime juice, green onions and cilantro.

5. Serve with vermicelli noodles and add sriracha to taste.

Taste & Create Partner List

Here is the T&C partner list for our extended Holiday Event! I apologize for the delay. Please remember to submit your creations to Nicole's Taste & Create website by January 24th, 2012! Over the holidays, you'll have extra time to create something fabulous!

If you have any questions or problems, check out the How it Works page, or please feel free to email me at cowgirlmin07 [at] gmail [dot] com.

Have you heard of Taste & Create? It's a monthly food blog event in which participants are randomly paired off, and must choose and create a recipe from their partner's blog. It is great fun! A picture of everyone's creation and a brief "review" gets posted on the Taste & Create website, linking back to your own blog post.

If you'd would like to sign up for the NEXT event, please email me by the 8th of the month. (keep in mind the next month is actually February 2012, then every month again after that) You'll be randomly paired with another food blogger, and the fun will begin!

Can't wait to see what you all create!

Bizzy Bakes & Samayal Arai

Searching for Spice & Tasty Treats

For Such a Time as This & Seduce Your Tastebuds

Study Food & That's So Vegan

Avocado Pesto & The Bad Girl's Kitchen

Angry Asian Creations & Always Eat on the Good China

Sizzling Tastebuds & No Reason Needed

Veg Junction & Cook's Hideout

Taste & Create: Buckeye Bars

*Taste & Create is an amazing monthly food blog event, created by my friend Nicole of For the Love of Food. Participants are paired up randomly, and each create a recipe from their partner's blog! It is so fun! Please join us. The deadline to sign up is the 8th day of each month, email me at cowgirlmin07[at]gmail[dot]com if you're interested! For the months of December and January, the Taste & Create will be combined into a single event, with the signup deadline on December 8th and submissions due by January 24th, to give us all extra time to create something fabulous!

My partner this month was Stephanie of Fun Foods on a Budget. So many recipes to choose from, but for me time was of the essence! I just got back from a fabulous family vacation in sunny Mexico, so I needed something quick. I was all set to make Stephanie's recipe for Universal Muffins, originally from The Tightwad Gazette. But then. I decided to cruise through her Cookies & Bars category one more time, in the spirit of the holiday season or something. And that's when I ran across these babies.

Buckeye Bars. I love Buckeye Balls, so the idea of having the same great taste without making individual candies? Wonderful.

In the end I decided to use almond butter, because we are out of our regular natural peanut butter and I didn't want extra sugar. These went together so quickly and nicely in the food processor that I really don't think making the balls would be that much trouble, so I will probably do that again before Christmas.

Also, I must say that I had the same trouble with my chocolate that Stephanie did, but I did leave my bars in the refrigerator overnight before attempting to cut them, so who knows the appropriate timeframe in which to cut them.

And really, I am going to stick with the peanut butter from now on. The almond butter is too gooey, so the bars didn't set up very well. They are sort of a sticky (although yummy) treat that can only be served cold (and are still sticky then). So, my experimentation is a bust, but that won't stop me from eating these AND making them with peanut butter again this season!


Buckeye Bars
1 cup creamy peanut butter
1/2 cup finely ground graham cracker crumbs
1 cup powdered sugar
1 cup chocolate chips

Combine peanut butter, graham cracker crumbs, and confectioners' sugar in a bowl or a food processor until smooth.

Line an 8-inch square pan with foil, with ends of foil extending over sides.

Press peanut butter mixture into pan evenly. Microwave chocolate chips on high for 1 minute; stir. Microwave 15 to 30 seconds or until chocolate is melted; stir until smooth. Spread over peanut butter layer.

Refrigerate 2 hours. Use foil handles to lift bars from pan before cutting to serve.

Taste & Create: South African Crunchies

*Taste & Create is an amazing monthly food blog event, created by my friend Nicole of For the Love of Food. Participants are paired up randomly, and each create a recipe from their partner's blog! It is so fun! Please join us. The deadline to sign up is the 8th day of each month, email me at cowgirlmin07[at]gmail[dot]com if you're interested!

This month, I was partnered with Nicole of Seven Ate Nine. I really wanted to make her Hot Crab Dip, but I don't have access to the right kind of crab unless I drive for four hours one way. I also considered making her Savory White Chicken Chili. That is, of course, until I noticed this recipe for South African Crunchies. Not only have I never heard of them, I've never, to my knowledge, made anything remotely South African. Although surprised by their lack of exotic ingredients, I decided I had to make them!

I followed Nicole's lead and made a half batch, using only 1 1/2 sticks of butter and an 8x8 pan. I didn't have any pumpkin seeds, so I used about 1/8 cup flax seeds and 1/8 cup slivered almonds.

Mine turned out somewhat crunchy, but more crumbly...maybe I didn't let them cool long enough? They are tasty though, so I just might make them again! I think I was expecting more of a crisp than a crunch, but honestly I had no idea what to expect, what do I know, so go ahead and make them when you're looking for a different sweet snack. Can't wait to have one in the morning with my coffee, as Nicole suggests!


South African Crunchies

1-1/2 cups flour
1-1/2 cups sugar
1-1/2 cups coconut
3 cups oats
1/2 cup raisins
1/2 cup pumpkin seeds
3 sticks butter
4 teaspoons corn syrup
1-1/2 teaspoon baking soda



Mix together all of the dry ingredients, except the baking soda. Boil the butter and syrup, add baking soda and stir. Mix everything together, press into a flat pan (I halved the recipe and used an 8x8 pan). Bake at 350 for 20-25 minutes or until lightly browned. Cut immediately and let cool.

Taste & Create Partner List

Here is the T&C partner list. Please remember to submit your creations to Nicole's Taste & Create website by December 1st, 2011!

If you have any questions or problems, check out the How it Works page, or please feel free to email me at cowgirlmin07 [at] gmail [dot] com.

Have you heard of Taste & Create? It's a monthly food blog event in which participants are randomly paired off, and must choose and create a recipe from their partner's blog. It is great fun! A picture of everyone's creation and a brief "review" gets posted on the Taste & Create website, linking back to your own blog post.

If you'd would like to sign up for NEXT month, please email me by the 8th of the month. You'll be randomly paired with another food blogger, and the fun will begin! Over the holidays, we'll have a special Taste & Create event, with an extended deadline! You'll receive the partner list as usual on December 11, but your entry won't be due until January 24th, 2012! Extra time to create something fabulous, please do join us!

Can't wait to see what you all create!

Always Eat on the Good China & For Such a Time as This

The Life and Loves of Grumpy's Honeybunch & Tangerine's Kitchen

The Bad Girl's Kitchen & Fun Foods on a Budget

No Reason Needed & Shortcut to Mushrooms

Tomato Blues & Tasty Treats

Alisa Cooks & Study Food

Cook's Hideout & Searching for Spice

Avocado Pesto & Bizzy Bakes

Edible Entertainment & The Baking Bluefinger

Debbi Does Dinner Healthy & The Teenage Taste

Seduce Your Tastebuds & Veg Junction

Angry Asian Creations & Tasteful Diversions

Pinks Recipe Diary & Measured in Pinches

Taste & Create Partner List

Here is the T&C partner list. Please remember to submit your creations to Nicole's Taste & Create website by October 24th, 2011!

If you have any questions or problems, check out the How it Works page, or please feel free to email me at cowgirlmin07 [at] gmail [dot] com.

Have you heard of Taste & Create? It's a monthly food blog event in which participants are randomly paired off, and must choose and create a recipe from their partner's blog. It is great fun! A picture of everyone's creation and a brief "review" gets posted on the Taste & Create website, linking back to your own blog post.

If you'd would like to sign up for NEXT month, please email me by the 8th of the month. You'll be randomly paired with another food blogger, and the fun will begin!

Can't wait to see what you all create!

7 Ate 9 & The Bad Girl's Kitchen


Always Eat on the Good China & Seduce Your Tastebuds


No Reason Needed & Pinks Recipe Diary

Taste & Create: Chinese Fried Rice

Taste & Create is a monthly food blog event, created by my friend Nicole of For the Love of Food. Participants are randomly paired, and must choose and create a recipe from their partner's blog. It is FUN. If you'd like to sign up, check out How it Works or email me at cowgirlmin07[at]gmail[dot]com by the 8th of every month!

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My other Taste & Create partner this month is PJ of Seduce Your Tastebuds. PJ and I have been partners before, but it's been a while. I always love being paired with her so I can try totally new things! I made her delicious Vegetable Kurma, and did some experimenting with her Meethi Paratha and Homemade Paneer recipes!

I'm so glad you're back, PJ!!

This time, it didn't take me long to decide to make PJ's Chinese Fried Rice. I happily discovered that we actually have all the ingredients, every single one! Well, except for the ginger garlic paste, but I've made that before.

The only problem, for me, is that many of the ingredients need prep. I don't mind chopping, but you have to cook the rice, boil and shell the edamame, I had to cook my sprouted lentils, make the ginger garlic paste...whew. I used the same pan/lid first for the rice, then the lentils, then the edamame (mine are frozen). But still, all that felt like it took forever.

Lucky I even had sprouted lentils in the pantry! I had found and picked up a bag of dry truRoots Organic Sprouted Bean Trio...including lentils, mung and adzuki beans. We've been cooking the beans and tossing them on salads, which I love, so I was excited to use them another way.

So after everything, this rice is worth it! It is healthy and delicious, I think my dad called it "excellent." Try this soon!!


Chinese Fried Rice

2 cups cooked rice
1 tablespoon oil
1 teaspoon ginger garlic paste
1 onion, finely chopped (I had huge onions, so I used about 4 thin slices)
1 firm tomato, finely chopped (I used 1/2 a big tomato)
1 small green pepper, finely chopped (I used 1/2 a big green pepper)
a handful sprouted lentils (I used sprouted lentils, mung and adzuki beans)
1/4 cup boiled edamame (my family loves edamame, so I used almost 1/2 cup)
1 teaspoon soy sauce (I used tamari)

Salt to taste
Spring onions, chopped to garnish

1. Prepare all ingredients.
2. Heat the oil in a wok on high heat add the ginger garlic paste.
3. Stir once and immediately add the onion and saute.
4. Add the tomato and pepper and stir for a couple of seconds,
5. Add the sprouts, edamame and the soy sauce.
6. Keep stirring continuously for a minute and add the cooked rice and lower the flame.
7. Check for salt and add a little. The soy sauce will have some salt so check before adding.
8. Stir and cook for a minute for the flavors to blend. Remove from flame and serve hot garnished with spring onions.

Taste & Create: Irish Cheese Ball

Taste & Create is a monthly food blog event, created by my friend Nicole of For the Love of Food. Participants are randomly paired, and must choose and create a recipe from their partner's blog. It is FUN. If you'd like to sign up, check out How it Works or email me at cowgirlmin07[at]gmail[dot]com by the 8th of every month!

~~~~~~~~~~~~~~~

One of my Taste & Create partners this month is Laura of Tasteful Diversions. I was happy to see all of Laura's recipes organized by category on one page! While several of her recipes look delicious, I was intrigued by the Cheese Ball with variations.


I chose the "Irish" variation, mostly because I couldn't imagine what a cheese ball with Bailey's Irish Cream in it would taste like, so I had to find out.

This is a delicious cheese ball! There is a slightly tangy flavor from the Bailey's, which adds interest without a heavy alcohol flavor. It's good! We all liked it. (Mine turned out a little flat because we couldn't wait the full three hours...)



Irish Cheese Ball

1 1/2 cup sharp cheddar cheese, shredded
8 ounces cream cheese
2 tablespoons mayonnaise
1 1/2 tablespoons Bailey’s Irish Cream
1/2 – 1 tsp seasoned salt (to taste)

Blend all ingredients together in food processor until creamy. Empty contents of food processor onto large square of plastic wrap. Holding all for corners of plastic wrap, twist plastic closed. Refrigerate 3 hours or until firm. When firm, remove from plastic wrap and shape into sphere. Roll ball in chopped pecans.

Serve with crackers.

Taste & Create Partner List

Here is the T&C partner list. Please remember to submit your creations to Nicole's Taste & Create website by September 24th, 2011!

If you have any questions or problems, check out the How it Works page, or please feel free to email me at cowgirlmin07 [at] gmail [dot] com.

Have you heard of Taste & Create? It's a monthly food blog event in which participants are randomly paired off, and must choose and create a recipe from their partner's blog. It is great fun! A picture of everyone's creation and a brief "review" gets posted on the Taste & Create website, linking back to your own blog post.

If you'd would like to sign up for NEXT month, please email me by the 8th of the month. You'll be randomly paired with another food blogger, and the fun will begin!

(this month we had an odd number, so I have two partners, that's not a typo!)

Enjoy!

Seduce Your Tastebuds & The Bad Girl's Kitchen

Study Food & Always Eat on the Good China

Tasteful Diversions & The Bad Girl's Kitchen

No Reason Needed & Lavendar and Lovage

Taste & Create Partner List

Here is the T&C partner list. Please remember to submit your creations to Nicole's Taste & Create website by August 24th, 2011!

If you have any questions or problems, check out the How it Works page, or please feel free to email me at cowgirlmin07 [at] gmail [dot] com.

Have you heard of Taste & Create? It's a monthly food blog event in which participants are randomly paired off, and must choose and create a recipe from their partner's blog. It is great fun! A picture of everyone's creation and a brief "review" gets posted on the Taste & Create website, linking back to your own blog post.

If you'd would like to sign up for NEXT month, please email me by the 8th of the month. You'll be randomly paired with another food blogger, and the fun will begin!

Enjoy!

Always Eat on the Good China & Tasteful Diversions

No Reason Needed & Searching for Spice

Debbi Does Dinner Healthy & Study Food

Mom's Sunday Café & The Bad Girl's Kitchen