Easter in Holmes County

After a wonderful visit the weekend before, Chris and I headed back to his parents' house in Winesburg. Sadly, this trip was a result of Chris' grandmother's passing away on March 19, 2008. She had been sick from cancer these past few months. Chris' mother is an amazing woman and is very strong in her faith. She is relying on the Lord to help her through her grief and finding comfort in the thought of her mother pain-free in Heaven.
It was wonderful to be with Chris' family for Easter. I decided to contribute to the "Easter Carry-in" by making some adorable cupcakes. These cupcakes were adapted from my grandmother's "Loaded Chocolate Cake". The "Easter Egg Nest" decorating idea came from Betty Crocker; however, rather then use coconut (which I am allergic to) I used chow mein noodles covered in melted chocolate and peanut butter. Yum!

I included some "short cuts" for this recipe. It is great either way. Enjoy!






Chocolate Peanut Butter Fudge Cupcakes

Ingredients:
24 paper cupcake liners
1 Box Devil’s Food Cake Mix (I use Duncan Hines)
1 (12-ounce) package peanut butter chocolate (recipe below) or 24 miniature peanut butter cups


Directions:
Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.

Prepare the cake mix according to package directions. Fill the cups half full with cake batter. Place about 1 tablespoon peanut butter chocolate mixture in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Decorate with frosting (recipe below).
**While cupcakes bake, I prepare the “birds nests” and frosting.

Chocolate Peanut Butter Filling:
Ingredients:
12 ounces (1 bag) semi-sweet chocolate chips
1 cup creamy peanut butter

Directions:
Melt chocolate chips in double boiler or microwave safe bowl. Stir in peanut butter until well blended. Spoon filling in to cupcake liners (about 1 tablespoon).


Fudgy Peanut Butter Frosting
Ingredients:
1/2 cup butter, softened
1 cup creamy peanut butter
12 ounces semi-sweet chocolate chips, melted
3 tablespoons milk, or as needed

Directions:
Place the butter and peanut butter into a medium bowl and pour melted chocolate chips over. Gradually mix in milk one tablespoon at a time until frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.



**Fudgy Peanut Butter Frosting (Short cut)
Ingredients:
1 container Chocolate Fudge Frosting
1/4 cup creamy peanut butter

Directions:
Melt peanut butter until smooth (easily stirred) in a microwave safe bowl. Stir in container of frosting. Enjoy!

Chocolate Peanut Butter “Bird Nests”:

Ingredients:
1/4 cup semi-sweet chocolate chips
3 tablespoons creamy peanut butter
6 ounces chow mien noodles (half of a standard size bag)
Wax paper
Favorite brand jelly beans (about 50 beans)

Directions:
Melt chocolate chips in double boiler or microwave safe bowl. Stir in peanut butter until well blended. Stir in chow mien noodles. Using a regular table spoon, spoon mixture into piles or “nests” on to wax paper. Let cool and set for 1-2 hours at room temperature or refrigerator. Use to top frosted cupcakes. Place 3 jelly beans or “eggs” in nests once nests are on top of cupcakes.


***Tip: I like to make a “bucket” or indentation using my finger in the center of the nests so the jelly beans don’t roll away.

Long Overdue!

I can't believe my last blog post was in December! It has been a long, busy winter for sure and I am so glad Spring is almost here! Chris has just 96 days left in his horrible Surgical Intern year. Things are looking up as we look to purchase our first home together and have more time to spend together once this year is over. (It ends in June.)
This weekend I got a reminder of how wonderful it is to spend time with Chris. He had FOUR ENTIRE DAYS OFF (unheard of)! We traveled to Chris' parents house in Amish County. When we were there we hiked in the snow and mud to look at a water fall near his parents' house. It was a lot of fun. I also helped prepare a Mexican dinner while visiting. Chris' mom asked that I teach her how to make my Mexican Rice. We served that with tacos and corn souffle. It turned out great! And it was really fun cooking dinner with my mother-in-law. Enjoy!


(Sorry about the picture. I took it with my cell phone!)


Original Mexican Rice Recipe (modified from www.cooking.com)

Olive Oil (enough to coat saucepan)

2 teaspoons minced garlic

1/2 cup chopped white onions

1/2 cup chopped green bell peppers

2 cups converted long-grain rice

1 (15-ounce) can diced tomatoes

2 tablespoons chipotle taco seasoning (recommended: Ortega)

4 cups chicken stock



**Chopped green onions

**Sour cream

In a medium saucepan (with lid), add garlic, onion, and pepper and cook until soft, about 3-5 minutes. Add rice and cook another 2 minutes, stirring constantly. Add tomatoes, seasoning, and stock in saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve with green onions and sour cream as garnish.


Ashleigh’s version

In place of taco seasoning pack add:

2 teaspoons of chili powder.

Salt to taste (1 1/2 teaspoons of salt)

Pepper to taste (1/2 teaspoon black pepper)

1 teaspoon of ground cumin.

3/4 teaspoon red pepper flakes

1 teaspoon chopped fresh cilantro leaves (or sub. cilantro spice)


(Note: On a hectic weeknight, you can also substitute a jar of your favorite chunky salsa and omit the chopping/cooking/adding of the white onion, green pepper, and tomatoes. :)

Buckeyes

It has been entirely too long since I made an entry to my blog. These last 4 months have been extremely difficult for my sister and our family, but I am hopeful the new year will bring new beginnings and happier times!

First, the top picture is the one Chris and I used for our Christmas cards. The second is one of the "goofy" takes. Merry Christmas everyone!






Chris is working today, so I decided to make some Christmas treats! I plan to put these goodies in Christmas tins and give them to co-workers and friends. You must try this recipe. It is easy and delicious!

The story of the "Buckeye":


These peanut butter balls dipped in chocolate get their name from their resemblance to the nut of the buckeye tree. As most of you know, the BUCKEYE TREE is the official tree of Ohio and the famous OSU Buckeyes! :)
Here is the recipe my mom passed on to me. You can also melt chocolate chips or baking chocolate and add paraffin. Enjoy!

Buckeyes
Centers
1 lb. confectioner's sugar (1 box= 3 ½ cups= 1 lb.)
3 cup creamy-style peanut butter
1/2 cup softened butter
1/2 tsp. vanilla

Coating
16 ounces coating chocolate for candy making

Directions:
Mix peanut butter, vanilla, butter and confectioner's sugar. Use a large spoon to mix ingredients into a stiff dough. Roll the dough into 1-inch balls on a wax paper-lined cookie sheet.
Chill until hard (about 2 hours).
Melt chocolate in the top of a double boiler or in the microwave.
Using a toothpick, pock each peanut butter ball and dip each ball into the chocolate, leaving a small patch of peanut butter (about 1/4 of the center) showing. Place the coated centers on the wax paper and remove the toothpick. Chill for 2 hours before serving and store in refrigerator.

A quick weekend dinner: Mexican Chicken Pizza

I removed the frozen, diced chicken breasts from our freezer this morning because I intended to make stir-fry for dinner. However, Chris and I ended up eating Chinese at the mall today so I needed a contingency plan. I had a thawed pizza dough and a package of Mexican cheese blend in the refrigerator (for Monday) so I decided to make us "Mexican Chicken Pizza". I didn't have a recipe, but I was inspired by a similar recipe by Kraft Foods. Our version turned out very well. It was quick, easy, and pretty inexpensive. This would make a great weeknight meal!




Mexican Chicken Pizza

1 tablespoon vegetable oil
1 pound frozen chicken, diced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt and pepper to desired taste
(*or substitute packet of taco seasoning for quick fix)
3/4 cup sliced onion
3/4 cup chopped green bell pepper
1 ball frozen pizza crust, thawed
1(16-ounce) jar chunky salsa
1 (8-ounce) packages shredded Mexican cheese (Monterey Jack, Cheddar, and other mild cheeses combined)

Optional toppings to serve:
Shredded lettuce
Sour cream
Reserved salsa



Position the oven rack at the lowest level. Preheat the oven to 400 degrees. Spread dough on a lightly greased 13x9 inch pan (or use pizza pan or stone) and place in oven for 7-8 minutes. Crust will be barely brown.
While crust bakes half way, heat the oil in a skillet and add the frozen, diced chicken, seasonings, onion, and green pepper. Cover and cook over medium-high heat until chicken is no longer pink, about 6-8 minutes, flipping/disturbing chicken half way through cooking. Add 1 cup of the salsa and bring to a boil.
*Reserve some of the remaining salsa to spoon evenly over the pizza crust.
Remove chicken mixture from heat and wait for crust to finish baking.

Spoon salsa over crust and spread evenly. Next top with chicken mixture and then with Mexican cheese mix.

Bake the pizzas for 10 to 12 minutes, then sprinkle with the cheese. Bake for 10 minutes more. Turn oven to broil for 2 minutes before removing pizza.
Serve the pizza slices topped with the reserved salsa, shredded lettuce, and sour cream.

Chocolate Cheesecake Layer Brownies

It's the weekend! Even better...OSU plays today and Chris will be home to watch the game with me! I decided to make us a yummy dessert to go with our "football snacking food". (Since we are eating horribly already I figured why not go all the way, right?!) I kind of invented this recipe by merging two recipes together from Gourmet Magazine! The result..."TOUCH DOWN!" I call them...

Chocolate Cheesecake Layer Brownies

For brownie batter:
4 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 cup all-purpose flour


For cheesecake topping:
8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons all-purpose flour

Chocolate topping:
1 1/2 cups semi-sweet chocolate chips, melted



Preheat oven to 350 degrees, and butter and flour a 13x9-inch baking pan. Make brownie batter: In a metal bowl set over a pan of barely simmering water melt chocolate with butter stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla. Whisk in flour until just combined and spread batter evenly in prepared pan. Make cheesecake topping: In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter. Bake brownies in middle of oven for 40 to 45 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Remove from oven and pour melted chocolate chips over brownies. Cool brownies completely in pan on a rack and chill, covered, at least 2-3 hours. Cut brownies into bars and enjoy! Refrigerate leftovers.

*These took 41 minutes to bake and came out a perfect, fudgy yet creamy texture!
**UPDATE: 4 hours later, after brownies have been in the refrigerator, they are even better!

We're-Not-Going-to-Qdoba-Again Chicken Burritos

A recipe created by Ashleigh

Since the workers at Qdoba are beginning to re-call our order by memory, I told Chris I was going to make burritos at home rather then follow our usual Sunday ritual of visiting Qdoba. He was disappointed at first, but after tasting it he said "I would recommend this to all my friends". Haha. A true compliment! :)

I wish I could have kept him away from the dish long enough for a photo, but he said he was too hungry. There were plenty of left overs (enough for two more meals) so maybe I can snap a picture when we warm up our next burritos!

In the meantime, a tribute to my inspiration, Qdoba :) (We will go back...for sure)


(Photo taken from: Qdoba nutritional calculator)


My recipe:

Ingredients:

8 soft flour tortillas

Filling:
3 cups chicken broth
4 frozen boneless skinless chicken breasts, halved (1.3 lbs)
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
Mix Sauce Separately:
2 cups salsa (I used Medium heat)
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder


1/2 up sour cream
Prepared white rice (about 1 1/2 cups, left-over)
2 cups Monterey Jack shredded cheese

Directions:
Place all ingredients (accept for cheese and prepared rice) in a crockpot. Cook on low 5-6 hours.
Use a fork to shred chicken (chicken will shred very easily). Add sour cream, stir and unplug/turn-off crockpot. Remove 1 cup of mixture and set aside. Add rice to crockpot and let mixture sit for 10 minutes. While rice sits, preheat the oven to 350 degrees F. Heat tortillas (30 seconds) in microwave wrapped in a damp paper towel.
Pile chicken and rice mixture from crockpot into warm tortillas and roll. Line 13x9 inch casserole or baking dish with enchiladas, seam side down. Pour reserved sauce mixture over the rolled enchiladas and top with cheese. Place in hot oven and bake 20-25 minutes. Turn oven to Broil setting (high) for 5 minutes. Let sit for 8-10 minutes before serving. We topped ours with sour cream.

5am on a Sunday morning....

Chris was on-call at the hospital last night and should be home around 7am. Since I was up at 5am, I decided to make some scones. I used the "Simple Scones" recipe from allrecipes.com; however, instead of raisins I used semi-sweet chocolate chips. I also used regular butter and omitted the salt. I don't believe Chris has ever tried a scone....so I am anxious to see what he thinks of these. :)




http://allrecipes.com/Recipe/Simple-Scones/Detail.aspx

Simple Scones
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (I substituted semi-sweet chocolate chips)
1/2 cup sour cream
1 large egg

DIRECTIONS
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins (chocolate chips for me).
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

**I baked for 18 minutes. They turned out perfectly golden brown!