Tuesday, August 31, 2010

Spinach and Roasted Red Pepper Dip

Spinach and Roasted Red Pepper Dip

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

1 cup roasted red peppers
1 package cream cheese, 8oz
3/4 cup sour cream
1/2 cup mayonnaise
1/2 cup Swiss cheese, grated
3-4 green onions, chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon salt


In a medium saucepan, combine the cream cheese, sour cream, mayonnaise and Swiss cheese and cook over medium heat until cream cheese has melted. Fold in the drained spinach, roasted red peppers, green onions, salt and cayenne. Continue to simmer over medium heat until the spinach is warm and mixture is heated through (about 5 minutes), stirring frequently.

Serve warm (or chilled) with toasted bread, fresh veggies or tortilla chips.





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Friday, August 27, 2010

PieDay Friday-Watermelon Chiffon Pie

I've been wanting to make a watermelon pie for some time now but haven't had the motivation to experiment too much with it.  Wednesday afternoon I  was flipping though my favorite cookbook on the subject, Pie by Ken Haedrich and came upon a recipe for a Watermelon Chiffon Pie. It sounded perfect! I was a little unsure about the combination of whipping cream and watermelon but decided to give it a go anyway. I'm  so glad I did because it was delicious! Unlike anything I've ever previously tasted, the novelty factor alone bumped up this 7 star pie to a 9 in my book. Creamy and light, it's a fantastic way to give Summer a proper send off!



Watermelon Chiffon Pie

6 cups of watermelon flesh
1/3 cup granulated sugar
2 envelops of unflavored gelatin
1 tablespoon lime juice
2 large egg whites, room temperature
1 cup heavy cream
1 cup powdered sugar
Whipped cream for garnish


 Place the watermelon and the granulated sugar into a large bowl. Using a potato masher or immersion blender, liquefy the watermelon as best as possible. Set aside for 15 minutes. Strain the mixture in a sieve, ensuring you have 2 3/4 cup of watermelon juice. Discard the pulp and any extraneous liquid (or use the extra watermelon juice to make popsicles or cocktails).

In a large bowl, pour in 1/4 cup of watermelon juice and sprinkle the gelatin on top (do NOT stir the gelatin in). Set aside for 4 minutes, allowing the gelatin to dissolve. Meanwhile, place 1/2 cup of the watermelon juice in a sauce pan, and bring to a near boil. Whisk the hot juice into the gelatin mixture.

Pour in the remaining watermelon juice and combine with the gelatin mixture. Add the lime juice, cover and place in the refrigerator.

Meanwhile, using an electric beater, beat the egg whites in a medium sized bowl until stiff peaks form. Set aside. In a clean, dry and chilled bowl beat the heavy cream until stiff peaks form. Add the powdered sugar, and incorporate until smooth. Place in the refrigerator.

When the watermelon gelatin starts to firm (about an hour) remove and add 1/4 of the whipped cream. Beat in with an electric mixer until smooth. Gently fold in the egg whites and remaining whipped cream. You want to avoid pockets of white from either the egg whites or whipped cream. Pour into pie shell. Cover with aluminum foil and allow to chill 4 hours or overnight. Garnish with sifted powdered sugar and whipped cream if desired.




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Tuesday, August 24, 2010

Maple Frosted Cinnamon Rolls

After a long and grueling weekend of moving around furniture, cleaning, prepping and painting a bedroom and running all over Dallas looking for a discontinued item that I never did find, I needed some good old fashioned comfort food. After racking my brain for a while, trying to come up with something that would make me smile...I came up with the most labor intensive dish I've made in months. Apparently hard work had conned me into thinking it was something I should do more of. Ha! I may of fallen for it's trick this time, but don't think I'll fall victim to hard work again anytime soon!

Work or not, I have to say these gooey "Cinn-full" (bad puns must be another symptom of hard work) rolls were totally worth it. I combined about 5 different recipes to create this one, and it is a keeper!  The smell of fresh cinnamon rolls baking in your kitchen is enough to erase all cares for a while. It's the smell of Sunday mornings and Christmas, birthdays and childhood. Rich enough for dessert and hearty enough for breakfast, they make enough to bring to a friend but they're delicious enough that they may not make it out the door!


Tips:
  • This recipe calls for Rapid Rise Yeast, if you decide to use regular Active Dry Yeast you will need to let the dough rise twice before rolling it out.
  • Scalding the milk first helps to break down proteins which could inhibit the yeast from doing it's job. Don't skip this step.
  • If maple isn't your thing, use vanilla, rum or orange flavoring in the frosting instead.


Maple Frosted Cinnamon Rolls

2 cups milk
1/2 cup butter, cubed
2/3 cup sugar
1/2 teaspoon vanilla extract
1 package Rapid Rise Yeast
4 1/2 cups flour
3/4 teaspoon baking powder
1/2  teaspoon baking soda
1/2 tablespoon salt
1/2 teaspoon cinnamon

Filling
1/4 cup butter, melted
3/4 cup brown sugar
1/4 cup granulated sugar
2-4 tablespoons cinnamon (to your tastes)

Frosting
4 cups powdered sugar, about 16oz

1 teaspoon maple extract
1/4 cup milk
2 tablespoons Butter, melted



Dough:
In a large saucepan, combine milk, 1/2 cup cubed butter and 2/3 cup sugar. Heat to almost boiling (scalding), stirring occasionally. Stir in vanilla and remove from heat. Let cool 30-45 minutes. Once the mixture is warm but no longer hot, skim off and discard any film that formed on the top of the milk and add the package of Rapid Rise yeast. Stir slightly and let the mixture sit for 2 minutes.  Sift together flour, baking powder, baking soda, salt and 1/2 teaspoon cinnamon. Add flour mixture to milk, 1/2 cup at a time, stirring after each addition. Stir entire mixture together well, until it forms a thick dough. Coat with 2 tablespoons vegetable oil and loosely cover with plastic wrap. Let rise in a warm, draft free area for 1 hour or until the dough has doubled in size.  Punch down the dough and knead for 1-2 minutes.

Filling and Rolling:
Roll out on a well floured area, into a fairly thin rectangular shape (a little thicker than you would roll out a pie crust).  Brush melted butter evenly, all over top of dough. Sprinkle with brown and white sugars and cinnamon evenly. Starting at the top of the dough roll tightly down towards you. Press seam together to seal the roll. Using a serrated (bread) knife, cut into rolls about 3/4 inch thick. Place rolls in well greased round cake or pie pans, 5-6 rolls per pan. This recipe yields about 18 rolls or 3 pans worth.
Bake in a 375 degree oven for 15-20 minutes or until lightly browned.


Frosting:
In a medium bowl, combine all ingredients together and whisk until smooth and creamy. Generously frost each pan of warm (not hot) cinnamon rolls. Serve immediately!





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Monday, August 23, 2010

Chocolate Fluffer-Nutter Bars

These scrumptious, little bars are my take on a basic Pilsbury peanut butter bar.  They combine every flavor that makes up a great dessert bar...chocolate, peanut butter and marshmallow!


Chocolate Fluffer-Nutter Bars

1 box yellow cake mix
1 cup peanut butter
1 egg
1/2 cup water
1/2 teaspoon vanilla
2 cups marshmallow cream
1 container dark chocolate frosting, 16oz

In a large bowl, combine cake mix, peanut butter, egg, water and vanilla. Stir well. Press into bottom of a lightly greased 13x9 pan and bake at 350 for 20 minutes. Remove from oven and let cool for 15 minutes. Spread marshmallow cream over top of peanut butter mixture (if you have trouble with this step, try stirring in 1 tablespoon of milk into the marshmallow cream to thin it out a little).  Remove foil from top of frosting container and place container in microwave for 30 seconds. Stir the frosting, which should now be liquid, and pour over top of marshmallow cream.  Let pan sit for 2-3 hours or until the chocolate topping has firmed up, and cut into bars.

Friday, August 20, 2010

PieDay Friday-Strawberry Pie

I had to get out this Strawberry Pie recipe before the end of Summer. Sweet and delicate, this pie is a beautiful hot weather dessert.

My husband has never been a fan of overly-sweet dishes so before even trying the pie he sprinkled sea salt over the top! I stared at him in disbelief for a good long minute before throwing my hands up and walking away. After trying his salty strawberry pie, he brought it over to me and told me I had to try it. I have to admit, the sea salt actually worked with the glaze.  I don't think I would ever serve it like that, but it was definitely something I would be willing to try again.  For now, I'm sticking with whipped cream.


Strawberry Pie

1 cup sugar
1/4 cup cornstarch
1/4 cup strawberry gelatin
1 1/2 cups water
2 1/2 cups halved and hulled strawberries
1 prepared and cooked pie crust

In a medium saucepan, combine sugar, cornstarch and gelatin. Toss to combine. Whisk in water and bring to a boil, stirring constantly.  Once the glaze has boiled for 1 full minute, remove from heat and let cool for 10 minutes.  Fold in strawberry halves until well coated and add entire mixture to pre-baked pie crust. Refrigerate for at least 3 hours before serving. Garnish with whipped cream if desired.



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Tuesday, August 17, 2010

Fully Loaded Mashed Potatoes

These creamy, dreamy mashed potatoes are a "special occasion" dish. Made with mayo, sour cream, cheese and bacon, they're amazingly delicious but not exactly light on calories! They do however, make a perfect side to tote to a potluck, party or holiday event and are a sure crowd pleaser. Be warned though...if you make them once, you will want to (and be requested to) make them again and again!

Tips:
  • Instead of melting the cheese first, you can add it to the hot mashed potatoes (along with everything else) and finish the dish off in the oven or microwave. Figure on about 15-20 minutes in the oven or 2-3 minutes in the microwave, stirring halfway through.
  • Grated Cheddar cheese may be substituted for the Velveeta. Though Velveeta does result in a creamier dish.
  • I personally detest Miracle Whip in anything but have no problem with low-fat mayo so that's what I used. You can use any type of mayo (or mayonnaise like product) you wish.
  • For a little kick replace a couple of tablespoons of the mayonnaise with creamy horseradish.


Fully Loaded Mashed Potatoes

1 1/2-2 lbs potatoes, peeled and boiled
4oz Velveeta Cheese, cubed
3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons yellow mustard
3-4 slices of bacon, crisply cooked and crumbled
salt and pepper taste
chives or green onions for garnish

In a medium saucepan, melt Velveeta over medium heat. Stir in mayo, sour cream and mustard, set aside. Mash hot potatoes with a potato masher or mixer. Blend in cheese mixture. Season with salt and pepper as desired and stir in crumbled bacon. Garnish with chives or green onions and additional crumbled bacon as desired. Serve warm.




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Saturday, August 14, 2010

I was Spotlighted!

Kel over at "Between the Lines" has spotlighted me for her Spotlight Saturday Blog Hop!
Be sure to hop on over and check it out!

Between the Lines

Thursday, August 12, 2010

PieDay Friday-Pineapple Pie

I love pineapple. From a creamy Dole Whip at Disney World to fresh pineapple spears late at night to a big glass of pineapple juice with breakfast. Pineapple is one of my favorite fruits and I just had to make a pie with it before the end of summer!
 I took my favorite elements from about 3 different pineapple filling recipes and paired it with my sweetened version of the topping from my favorite pineapple casserole recipe. When put all together it created a fantasitcally scrumptious pie; even if I did get distracted during the last few minutes of baking and over-cooked it a little!

Tips:
  • You will probably have extra filling so make sure not to overfill the pie crust. You can use that excess as an ice cream topping or spread on your toast the next morning.
  • Watch the topping as it cooks fairly closely. I baked the pie for 25 before I added the topping and 15 after I added it and it was about 3 minutes too long for my pie.  Next time, I will start checking on it after 10 minutes.
  • If you don't want the big chunks of pineapple in the pie, use 2 cans of crushed pineapple. You can even go at it with an immersion blender to make the entire filling smooth.
  • The amount of rum extract I added doesn't really give it a "rummy" taste, it just boosts the pineapple flavor. You can add more if you wish or leave it out entirely. I tasted the mixture before I added it and right after, and I liked it after better.


Pineapple Pie

 
1 unbaked pie crust
1 cup brown sugar
1/2 cup granulated sugar
1/3 cup plus 1 tablespoon cornstarch
1/4 teaspoon salt
1 20 oz can crushed pineapple with juice
1 20 oz can pineapple tidbits with juice
1 1/2 teaspoons lemon juice
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon rum extract, optional

 
Topping
1 stick butter, melted
3 tablespoons sugar
1 cup crushed Ritz style crackers

 
In a medium saucepan, combine brown sugar, sugar, cornstarch and salt. Stir in crushed pineapple with juice, pineapple tidbits with juice and lemon juice. Cook over medium heat stirring constantly until thickened, about 10 minutes. Once thickened and mixture comes to a low boil, set timer for 2 minutes (still stirring). Take off heat and let cool slightly. Add vanilla and rum extracts.  Pour into prepared pie crust (you may have some leftover, no need to overfill the crust) and place in a 425 degree oven for 25 minutes.

 
Meanwhile prepare topping by stirring 3 tablespoons of sugar into melted butter. Add cracker crumbs and toss to combine.

 
Once pie has cooked for 25 minutes, remove from oven and sprinkle with topping, return to oven and continue baking for an additional 10-15 minutes or until top is golden brown. Let cool and refrigerate for at least 3 hours before serving.

 
Overcooked Pineapple Pie!






Taco Seasoning

I've had this recipe on my "To Post" about list for a couple of weeks now, but last week the Homemade Mamas beat me to the punch! My recipe is a little different than theirs though so at least I can take comfort in that!

Making Taco Seasoning at home is sooo easy and so much healthier and cost efficient than buying those little packets at the grocery store. This recipe makes enough to equal about 5 of the1.25oz store bought packets.

Tips:
  • I noticed on the back of one store bought seasoning packet that it used powdered beef boulion. I didn't find that this recipe needs it at all for tacos or burritos, but it might make a nice addition if using the mix for a dip. 
  • When I made tacos with this, I found that my ground beef needed more salt. Since salt and sodium are such personal preferences, I'll let you determine this for yourself. 
  • Try using half regular chili powder and half chipotle chili powder as an interesting variation.

Taco Seasoning

4 tablespoons chili powder
3 tablespoons paprika
1 teaspoon cayenne pepper

3 tablespoons cumin
2 tablespoons onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 teaspoon sea salt
Add all ingredients in an airtight container and shake to combine. Store for up to 1 year (after that the flavors of the spices begin to degrade).

To Use:
Add 2 heaping tablespoons (or 2 1/2 tablespoons) and 3/4 cup of water to 1 lb of browned and drained ground beef.  Some additional salt may be needed, according to your tastes. Cook over medium heat, stirring occasionaly, until most of liquid has evaporated (about 5 minutes). 

You may also use 2 heaping tablespoons as you would normally use a 1.25 oz packet of taco seasoning in other recipes.





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Tuesday, August 10, 2010

Bruschetta

One of my favorite appetizers or snacks is bruschetta. The crunchy bread topped with the fresh and flavorful tomato topping just pleases something inside me. I prefer the topping to be chilled and the bread to be warm. There are a hundred variations on the dish and I have tried most of them. The recipe below is one of the more basic versions, but when something so simple tastes so good, who needs anything others?

Tips:

  • I like to use fresh cracked pepper and coarse sea salt to season mine. The fresher the ingredients, the better.

  • As you can tell from my picture, I let my bruschetta mix sit overnight. Others like theirs fresh, the choice is yours.

  • A little bit of grated Parmesan or crumbled feta on top, takes this dish to another level!

  • 1/4 cup of diced, roasted red peppers makes a fantastic addition to the bruschetta mix.

Bruschetta

2 cups diced tomatoes
2 tablespoons fresh basil, minced
1 clove garlic, minced
3 tablespoons onions (red or white), diced
1 tablespoon extra virgin olive oil
1/2 teaspoon balsamic vinegar
salt and pepper to taste
8-10 slices French or Italian bread
1/4 cup olive oil
1 clove garlic

In a large bowl, combine diced tomatoes, basil, 1 clove garlic and onion. Drizzle in olive oil and vinegar and season with salt and pepper to taste. Toss to combine all ingredients.  Use immediately or let marinate in a refrigerator overnight for a more intense flavor.

Rub each side of each piece of bread with 1 garlic clove (using the same clove for all of the bread). Brush each slice of bread with the remaining 1/4 cup olive oil. Place on a baking sheet and broil on low for 3 minutes, flip each slice over and continue broiling for 3-5 minutes or until the bread is lightly toasted. Top with bruschetta mix and garnish with freshly grated Parmesan cheese if desired.





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Monday, August 9, 2010

Blackberry Muffins

I've been using this recipe to make bluebery muffins for a while now but lately my husband has been on a blackberry kick. With plump, fresh blackberries in my fridge all the time, I just couldn't resist utlizing them in this yummy recipe!

Tips:
  • You may use fresh or frozen and defrosted blackberries.
  • I chose to cut my blackberries in half, but you can leave them whole if you wish.
  • Are you too busy/lazy/tired to make homemade blackberry muffins? Buy a box of blueberry muffin mix and instead of adding the little can of blueberries, add 1/2 cup of fresh blackberries. I won't tell, I promise.

Blackberry Muffins

1 3/4 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/2 teaspoon vanilla
1/4 cup applesauce
3/4 cup blackberries

Combine dry ingredients and toss together. Add beaten egg, milk, vanilla and applesauce and stir to combine. Gently fold in blackberries. Fill each cup 2/3 the way up in a greased or lined muffin pan. Bake at 400 degrees for 16-20 minutes or until tops are golden brown.



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Thursday, August 5, 2010

PieDay Friday-Pumpkin Cobbler

Since Thursday is Pumpkin Tart's one year anniversary I decided to combine today's post with PieDay Friday, so you are getting this delicious cobbler recipe a little early!

Happy Blogiversary to me!

One year ago today I was wilting under the Summer heat and daydreaming of Autumn. I decided to get online and look for some Fall recipes, something different than the standard Thanksgiving or Halloween fare. After searching and searching and finding very few sites that offered more than a couple of the Autumnal recipes I was desiring, I decided that I would start my own blog which would specialize in just that.

I wanted a place that people could go to and find recipes that made them think of falling leaves, picking apples and homecoming bonfires. I wanted it to feel homey and comforting like a warm quilt on chilly night. At first I picked some of my favorite homespun recipes but I was quickly running low, so I took to the kitchen and began experimenting and creating new and future favorites. Everyday I started typing and cooking and typing and cooking and typing and cooking and I haven't really stopped since. Today, maybe not every recipe boasts those coveted Fall flavors, but I like to think they all have a little of that Autumn spirit in them.

My very first blog entry included a recipe for a pumpkin tart. My 100th post offered a recipe for a chocolate pumpkin tart. Today with 275 followers and 275 posts behind me (don't you love the symmetry?!), I wanted something a little different but would still stay true to my original vision of this blog. I did what I do best and combined my favorite aspects of several different recipes to create something all my own. The recipe below is for an oven baked Pumpkin Cobbler with a brown sugar struesel topping. Spicy and sweet, creamy but firm, it's reminiscent of a thick pumpkin pudding, only...better. If you like pumpkin pie you will love this cobbler. Enough Said.


*~~~~~~~~~~*   *~~~~~~~~~~*   *~~~~~~~~~~*  

In addition to celebrating this blog's one year anniversary, I'm also celebrating the fact that this site has a new web address. I bet you didn't even notice, and that's the point! I am now posting on PumpkinTart.com, no need for the "dot" blogspot any more. Don't worry though, all of your old bookmarks and links will still work!! You can get here with either address, but now it's easier to find and tell your friends about us!





Pumpkin Cobbler

Filling
3 eggs, beaten
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1/2 cup self rising flour or Bisquick style mix
3/4 cup sugar
1/3 cup brown sugar
2 tablespoons maple syrup
1/8 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 tablespoon vanilla extract

Brown Sugar Struesel Topping
1/2 cup flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
5 tablespoons cold butter, cut into pieces

 
Start by making the struesel topping by placing the flour, brown sugar, cinnamon and salt in a medium bowl and toss to combine. Using a pastry blender or your hands, cut in cold butter until mixture is soft and crumbly. Place in refrigerator for at least 30 minutes or until ready to use.
To make the filling, mix all ingredients for filling in a large bowl and pour into a lightly greased 8x8 baking dish. Bake at 350 degrees for 15 minutes. Sprinkle with struesel topping (instructions below) and continue baking for another 25 minutes. Let cool slightly and chill or serve immediately with whipped cream or ice cream.



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Wednesday, August 4, 2010

Italian Beef

This recipe is a family favorite. For as long as I can remember my grandmother and mother have served this Italian Beef at family gatherings. We've had it on Christmas Eve, Easter, Father's Day, birthdays and just your average Saturdays.

Our family originally hails from Southern Illinois, which has the odd mix of a Midwest sensibility with a definite Southern flair. Influenced by St. Louis and Chicago and Memphis and Louisville, "Little Egypt" as it's sometimes known combines Yankee and Antebellum cultures with ease. Now that you know that little bit of regional background, it won't sound so odd when I tell you that our family serves this classic Chicago dish with the unabashed Southern staple of Cheese Grits. It's a perfect marriage of flavors and textures.

Back to the meat though.

The smell of it cooking all afternoon will draw people in to the kitchen like moths to a porch light. You can cook it a day ahead of time and let it steep in it's juices overnight, you can throw it in a slow cooker and let it simmer all day. No matter how you cook it, it takes very little effort to prepare which makes it a fantastic meal to serve a crowd.

If you've never had an Italian Beef sandwich there's really only one proper way to eat it. You start by ladling the meat and plenty of juices  on a thick white, kaiser roll. Horseradish and banana peppers optional. Then you take a bite, letting the juices run down your chin. That's it. No knife or fork just plenty of napkins and people to share it with.

Tips:
  • Recently we've been using Tri-Tip to make this dish, and find it a little more tender. 
  • You can cut the crushed red pepper in half (to 1 teaspoon) if you prefer a milder flavor.


Italian Beef

6 lb rump roast
2 teaspoons basil
1 teaspoon oregano
2 teaspoons crushed red pepper
1 package dried onion soup mix (like Lipton's or Knorr)
3 cups water

Place roast in a large Dutch oven and sprinkle seasonings and soup mix over it. Add water to pot and cover with lid. Bake at 325 degrees for 4 hours, basting occasionally. Slice meat thin and serve with juices for sandwiches.




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Tuesday, August 3, 2010

Soda Pop Jelly

A few months ago I tried my hand at jelly making and canning for the first time. Since I am weird/quirky/crazy, I couldn't do something normal and obvious like grape jelly  or strawberry jam. I had to make Root Beer jelly followed by a batch of Ginger Ale jelly.
It sounds strange, but it turned out really good. The jelly itself is pretty sweet and tastes great with something salty like peanut butter, or even just spread over a cracker.
Because it's so unique, when ever you tell someone that you made Root Beer Jelly (or whatever flavor), they will want to try it!


Tips:
  • Do NOT use diet soda for this particular recipe. The artificial sweetner used in it will alter your results.
  • If you have never done any canning before, do some research first. I don't know enough about the subject to feel comfortable giving instructions on how to safely can.
  • If you want a less sweet Root Beer jelly, cut back the soda to 1/2 a cup and replace with 1/2 cup of water and 1 teaspoon of root beer extract. They don't make extracts in other soda flavors, so this only works with root beer.
  • This recipe makes about 2 pints. You can easily double it.
  • Make sure to refrigerate for a few days for it to fully gel up.



Soda Pop Jelly

1 cup Soda (not diet)
3 cups sugar
1/2 cup water
3 oz  liquid pectin



In a large pot combin root beer, sugar and water. Stir to dissolve sugar. Bring to a boil, stirring constantly. Once the mixture is at a full, hard boil, add the liquid pectin. Bring back to a boil while still stirring.Once mixture has achieved a full boil start a timer for 30 seconds (still stirring constantly). When the 30 seconds is up, quickly remove from heat. 

Ladle into clean, hot jars, leaving 1/2 inch of head room. Place lids/rings on jars and process in a boiling water bath for 5 minutes.

Once processed, let sit on counter for several hours to cool. The lids should pop and become concave to create a vacuum seal..

Store in refrigerator for 3-5 days to allow jelly to fully firm up.




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Monday, August 2, 2010

Dulce de Yummy Bars

First off, Happy Birthday Mom! I thought you would appreciate this recipe!

This is my version of a similar recipe I saw in a magazine a few months ago. The crust of this dessert is like a soft sugar cookie and the filling is a chocolate and caramel dream!  Be aware though that these are highly addictive!

Disclaimer: I normally hate cutesy names for recipes. I think the recipe title should tell you what the dish is all about. In this case, I couldn't come up with a better name and Dulce de Yummy is as descriptive as I could think of on a late Sunday night. I appologize. :)




Tips:

  • The bottom layer can be difficult to spread. Make sure the pan is well greased. You may want to spray your hands with cooking spray of flour them (yep, flour your hands) as well. 

  • Cans of dulce de leche can be found near Latin/Hispanic foods in most grocery stores. If you can't locate any, sweetened condensed milk may be used, but won't yield the same "caramely" flavor.


Dulce de Yummy Bars


1 box yellow cake mix
2 eggs
1/3 cup vegetable oil
6oz chocolate chips
14 oz can dulce de leche
1/4 cup butter

Mix first three ingredients in a medium bowl until it forms a sticky dough. In a greased, 13x9 pan, pat 3/4 of the mixture down to form the base.  Melt together the chocolate chips, dulce de leche and butter. Stir well to combine. Spread on top of first layer. Place large spoonfuls of remaining cake mix mixture on top. Bake at 350 for 20-25 minutes or until the golden.  Cool completely before cutting into bars.






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