Monday, June 5, 2017

Dark Chocolate Heath Bar Pie

I made this dark chocolate Heath Bar pie for my mom for Mother's Day - it was so good.  It's very easy to make and tastes delicious! I got the recipe for the graham cracker crust from Betty Crocker's Cookbook and I followed the instructions on the pudding package to make the pie.

  • Graham Cracker Crust
    • 12 full chocolate graham cracker sheets, crumbled
    • 1/4 cup sugar
    • 1/2 melted butter
  • Pie Filling
    • 2 packages Hershey's Special Dark chocolate pudding
    • 3 cups cold milk
    • 1 package of miniature Heath bars
  • Whipped Cream
    • 1 cup cold heavy whipping cream
    • 2 tbsp. sugar
    • 1 tsp. vanilla extract
Makes 1 10-inch pie.

To make the graham cracker crust, mix the crumbs, sugar, and butter.

Press the mixture firmly and evenly against the bottom and sides of the pie pan. Bake at 350º for 15 minutes.

To make the pie filling, add 2 packages of the pudding mix to 3 cups cold milk. Beat with an electric mixer at low speed for 1 minute. Pour immediately into the baked crumb crust.

Chop miniature Heath bars into small pieces (I think I used about 25 of the candies).

Top the pie with the chopped candies and refrigerate for at least 3 hours.

When you're ready to serve the pie, make the whipped cream by beating the heavy whipping cream, sugar, and vanilla extract with an electric mixer until stiff peaks form (about 1 minute).

Top the pie with whipped cream and serve!

Sunday, June 4, 2017

Scorpion Cocktail Recipe

Today I'm sharing the recipe for a Scorpion.  This recipe is from Trader Vic's Tiki Party! - this book has tons of tropical drink recipes from Trader Vic's and food recipes too.  I definitely recommend it.

  • 2 oz silver rum
  • 1 oz brandy
  • 1 1/2 oz lemon juice
  • 2 oz orange juice
  • 1/2 oz orgeat
  • 1 cup crushed ice 

Combine the ingredients in a cocktail shaker and shake vigorously.

Serve in a tiki mug or your glass of choice.

Friday, June 2, 2017

Boiled Shrimp and Red Sauce

One of my favorite meals is boiled shrimp and red sauce. We almost aways have it on New Year's Eve, and often for other occasions as well. Today I'm sharing our recipe - the red sauce recipe was created by my grandpa and it is a lot tastier than your normal cocktail sauce.  I like the red sauce so much that I usually wind up eating the leftovers with Ritz crackers.

  • peeled and deveined shrimp
  • 1 tbsp. Old Bay seasoning 
  • paprika
  • Rick's Red Sauce
    • 16 oz Heinz ketchup (I prefer using Simply Heinz - no corn syrup!)
    • juice of 2 lemons
    • 2 tbsp. Lea & Perrins Worcestershire sauce
    • 1 tbsp. A.1. steak sauce
    • 1 tbsp. Heinz 57 sauce
    • 4-5 splashes Tabasco

Bring water to a boil and add Old Bay seasoning. Add peeled and deveined shrimp.  Bring water back to a boil and boil for about 5 minutes. Add a sprinkle of paprika to the water. Drain the shrimp and rinse with cold water. Dunk in ice or put in the refrigerator to chill.

To make the red sauce, stir the ketchup, lemon juice, Worcestershire sauce, A.1. steak sauce, Heinz 57 sauce, and tabasco together.  Refrigerate.

Serve the shrimp with a side of red sauce and enjoy!

This is a really easy meal to make and great for parties, since you can make as much as you need.  

Thursday, June 1, 2017

Peanut Butter Cupcakes

I made peanut butter cupcakes back in April, but I just realized I never posted the recipe for these. They are really tasty.

I used the peanut butter cake recipe from Betty Crocker's Picture Cook Book and the buttercream icing recipe from The Wilton School's Decorating Cakes.

  • Cupcakes
    • 2 1/8 cups flour
    • 1 1/2 cups sugar
    • 1 tbsp. baking powder
    • 1 tsp. salt
    • 1/6 cup butter
    • 1/6 cup shortening
    • 1/3 cup peanut butter
    • 1 cup milk
    • 2 eggs
  • Frosting
    • 1/2 cup shortening
    • 1/2 cup butter
    • 1 tsp. vanilla extract
    • 4 cups sifted confectioners' sugar
    • 2 tbsp. milk
    • food coloring
Makes 24 cupcakes.

Mix together the flour, sugar, baking powder, and salt.

Add the butter, shortening, peanut butter, and milk and beat for 2 minutes.

Add the 2 eggs and beat for 2 minutes.

Place cupcake liners in a muffin tin and pour the batter into them until each liner is about half full.

Bake for 25 minutes at 350 degrees.

Now you cupcakes are done and it's time to get to work on the frosting!

Cream the butter and shortening in a mixer.  Add the vanilla.

Gradually add the confectioner's sugar, 1 cup at a time, beating well on medium speed.  Scrape the sides and bottom of the bowl when needed. The icing should appear dry. Add the milk and beat at medium speed until light and fluffy.  Add in food coloring if you want to.

Then you get to frost the cupcakes - for these I just put on some frosting and sprinkles.

My mom got fancy with a few of them and made tons of little flowers.

These were really yummy and disappeared very quick!

Thursday, May 18, 2017

Crawfish Enchiladas

Hi!  I know I haven't posted much recently, but this month has been pretty crazy. But I have been making some tasty things and I can't wait to share them with you and get back to posting. 

One of the yummy things we made recently was crawfish enchiladas. This is another one of our favorite recipes from Chef Paul Prudhomme's Louisiana Kitchen. They taste so good!

  • 1 stick unsalted butter
  • 1/2 cup finely chopped onions
  • 2 chopped jalapeños (about 1/3 cup)
    • the original recipe calls for 1/2 cup of chopped green chilis, but we prefer the taste and heat of jalapeños
  • 3/8 cup finely chopped bell pepper
  • 1 1/2 cups heavy cream
  • 1/2 cup sour cream
  • 4 cups grated Monterey Jack cheese
  • 1 pound peeled crawfish tails
  • 1/3 cup finely chopped green onions
  • 1/4 cup peanut oil
  • 10 corn tortillas
  • Seasoning Mix 1
    • 5/8 tsp salt
    • 3/8 tsp white pepper
    • 1/4 tsp cayenne
    • 1/8 tsp oregano
    • 1 minced garlic clove
  • Seasoning Mix 2
    • 3/4 tsp salt
    • 1 tsp white pepper
    • 1/2 tsp cayenne
    • 1/4 tsp oregano
In a large skillet, melt 1/2 stick of the butter. Add the onions, jalapeños, bell peppers and Seasoning Mix 1. Sauté over medium heat for 10 minutes, stirring often.

Stir in the heavy cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered for 10 minutes, stirring constantly.

Add the sour cream and stir continuously until the cream is dissolved, about 2 minutes.

Add 1 1/2 cups of the cheese and stir until melted.

In a 4-quart saucepan, melt the remaining 1/2 stick butter. Add the crawfish, green onions, and Seasoning Mix 2. Sauté over medium heat for about 6 minutes, stirring occasionally.

Add the cheese sauce to the crawfish mixture and stir well. Simmer until the flavors are well-blended, about 6-10 minutes, stirring occasionally.

In a small saucepan, heat the oil to about 325º. Hold the tortillas one at a time with metal tongs and dip each in hot oil just long enough to soften, about 30 seconds.

Drain on paper towels.

Spread a thin layer of the crawfish sauce on an ovenproof baking dish.

Spoon about 1/3 cup of the crawfish sauce and a small amount of cheese on each tortilla and roll the tortilla around the filling.

Pour the remainder of the crawfish sauce on the enchiladas.

Cover the tortillas with the remaining cheese.

Place the baking dish in the oven and bake for 350º for about 15 minutes, or until the cheese melts.

Serve immediately.

These are really good - they're one of my family's favorite meals!