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Tuesday, November 13, 2018

3 ingredient Hershey bar pie recipe

photo borrowed from the New York Times

Here is a rich, creamy, no-bake, easy to make pie recipe for your collection. Hershey bar pie may be the richest slice of pie you will ever place into your mouth!

Hershey bar pie is perfect for any Holiday. You can make and refrigerate up to 2 days prior to serving.

Hershey bar pie recipe
  • 6 regular sized Hershey's chocolate bars
  • 2 containers of cool whip (thawed)
  • 1 chocolate graham crust
Melt chocolate in a double broiler.
Take off heat.
Add 1 container of cool whip.
Fold cool whip into chocolate. It will be of a mouse like texture.
Place mouse mixture into crust.
Top with cool whip and refrigerate.

More pie recipes:

Double vanilla pumpkin pie recipe 

Pecan pie recipe

Coconut pie recipe

Key lime pie recipe

2 easy pie crust recipes

Monday, November 12, 2018

Thanksgiving side dish: balsamic roasted brussels sprouts

Photo taken from Food Network
My mother-in-law makes this recipe and every time I just can't get enough. I could eat these sprouts as the main dish!

The salt and zestfulness form the balsamic adds amazing flavor to an otherwise not so tasty vegetable. The edges of the sprouts get toasty and a touch blackened which is my favorite part.

Roasted brussels sprouts

  • 1 1/2 pounds brussels sprouts, fresh
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp balsamic vinegar
Preheat oven to 375*.
Line baking sheet with no-stick foil.
Trim brussels sprouts by removing any dry leaves and cutting off bottoms, then slice lengthwise.
Toss sprouts in olive oil, balsamic, salt and pepper to coat.
Place sprouts on baking sheet.
Roast for 30 to 45 minutes.
Remove and taste. You can add additional seasonings or balsamic if desired.

A few more Turkey Day recipes:

Easy stuffing recipe

Tender turkey breast recipe

Green bean casserole recipe

Sunday, November 11, 2018

Product review: Zyliss chopper and frying pan

https://www.zyliss.com/shop/gadgets-tools/zyliss-easy-pull-manual-food-processor/

I have tried so many hand choppers over the years and I have either returned them or given them away. To date, I have not been happy with any of the choppers I have tried.

I received a Zyliss food processor and was so pleased with the ease of use and quality of the chopper, that I am writing this post to share my experience with you.

Just take a look:












My husband was just as excited as me to try out the chopper...as you can see by his hands in the pictures!
Just a few pulls of the chord and he chopped an onion...1, 2, 3 and it was all chopped. We highly recommend this product: Zyliss Easy Pull Manual Food Chopper



https://www.zyliss.com/shop/cookware/zyliss-cook-8-fry-pan/

We have tried for years to find a healthy pan that our food will not stick to. So many frying pans on the market contain harmful metals and coating that get into the food.

FINALLY, a non stick pan that isn't harmful to our health. We enjoyed this Zyliss 8 inch fry pan is ideal for eggs and crepes! We enjoyed this pan so much that we went online and ordered a larger version and the 10 inch grill pan.

Take a look:









Again, the hubs did the cooking and I took the pictures. As you can see, he added his chopped onions along with chopped tomatoes from the Zyliss food chopper on top of his eggs.

The pan cleaned extremely easily. A quick rinse and everything came off. AND there is no need for oil or butter when cooking... unless you want to add it. We are hooked on Zyliss products!

You will find links throughout the article to the products that were featured.

More product reviews:

Tovolo baking supplies 

Rodelle vanilla 

SkinnyPop popcorn with Reese's popcorn recipe


Saturday, November 10, 2018

Thanksgiving stuffing: Easy stove top stuffing recipe


If you are looking for a buttery, rich stuffing recipe that does not contain meat, here you go! I make this every year and it is my absolute favorite stuffing.

Stuff your bird? No problem... make this then stuff it! Enjoy meat in your stuffing, no problem there either, fry up sausage and add it to this recipe.


Homemade Stove-top stuffing
  • 1, 8 ounce bag of stuffing
  • 1 cup chicken or vegetable stock
  • 1 1/2 sticks butter
  • Optional
  • 1/2 onion, chopped
  • 1/2 cup celery, chopped

Saute celery and onion in 1 stick of butter.
Add stock and bring to a boil.
Add stuffing and toss lightly.Add remaining 1/2 stick of butter to stuffing and allow it to melt while stirring.

Thanksgiving recipes:

Green bean casserole recipe

Preparing your kitchen for the Holidays

Coquito recipe

Double vanilla pumpkin pie recipe

Thursday, November 8, 2018

Thanksgiving turkey: Tender turkey breast recipe


photos edited from Google images
Here is a the moistest turkey breast recipe you will ever come across. I make this all year through and always on Turkey Day!

We prefer the white meat of the bird, so this is perfect for us. Slice this up right in the crockpot and allow it to sit in the juice for as long as you like...just as long as you keep the crockpot on the warm setting after the meat has finished cooking.

Tender turkey breast recipe

  • 1 turkey breast, defrosted
  • 1 can of chicken or vegetable broth
  • Olive oil
  • ½ tsp salt
  • 1 tsp pepper
  • ½ tsp seasoned salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano1 tsp Italian seasoning
Set crockpot on high setting.
Mix all seasonings together on a paper plate. Set aside.
Coat turkey breast with olive oil.
Coat prepared turkey breast with seasoning mixture.
Place turkey breast into crockpot.
Pour broth into bottom of crockpot.
Bake for 4 hours on high.
Switch setting to low and cook for 2 more hours.
Slice turkey in crockpot to allow it to absorb all the juice and broth.
Serve when ready.

More Thanksgiving recipes:

Thanksgiving morning pumpkin bread with cream cheese icing recipe 

Pecan pie recipe

Crunch and cheesy green bean casserole recipe

Tuesday, November 6, 2018

Holiday preparation: Preparing your kitchen for the Holidays


Photo credit: Google images

Holidays + Celebrations = Baking

Right? Who else goes nuts with the baking once fall arrives and the Holidays are approaching? I can't be the only one guilty of over-baking...

I have a short list of tips to get your kitchen ready for the Holidays. Let's get started...

1. Clear the clutter

Go through pots and pans, get rid of triple items. Post them on the Facebook market place to make a few bucks or give them away to someone in need.

Do the same with that crazy utensil / kitchen gadget drawer.

Remove any large appliances from the countertops that you are not using regularly. Find a home for them in a cabinet or closet.

2. Purge the pantry

Go through the pantry shelf by shelf and throw away anything that is expired.

Organize by keeping like products together. (Ex: flours and sugars (together), baking chocolates and candies (together).

Make a list of the items you toss, you will need to replace them with fresh items the next time you do your grocery shopping.

3. Clean the fridge & freeze

Go through the freezer and throw away anything that has been in there for 6 plus months... you're not going to use it at this point.

Go through fridge and toss any old leftovers. Check cheeses and butters to be sure they are not expired.

Clean any dirty bottles or containers that have drips or are sticky.

Combine double containers of condiments such as ketchup. Keep the full one and toss the empty.

A quick list of baking products to have on hand:

Flour
Sugar
Brown sugar
Powdered sugar
Canned fruits
Spices: cinnamon, pumpkin pie spice, vanilla
Canned milks: evaporated and sweetened condensed
Instant pudding
Chocolate chips, flavored chips, candies
Nuts
Oil
Eggs
Butter
Milk
Cream cheese
Heavy cream
Lemon juice

Optional:

Bananas
Apples
Apple sauce
Shortening
Sprinkles

Holiday recipes:

Customize sprinkle cookies for any Holiday

Christmas organizing

Coquito recipe

Crunchy and cheesy green bean casserole recipe

Thursday, November 1, 2018

Bake up a better body before you bake...

Photo by Food Network

I know it may sound funny, but if you are a marathon baker like myself, you will be spending hours on your feet and be using muscles you may not use on a daily basis.

I have given it some thought and as a baker and individual who incorporates exercise into everyday life, here are 3 exercises and a stretch that would be perfect for before a baking marathon...all done right in the kitchen!

Calf raises - with hands on the counter - get on tip toes and raise your heals up and down. Try 3 sets of 10.

Squats - Hold onto counter, stand with feet shoulder width apart, squat down towards the floor, making sure you are pushing your butt back as if sitting in a chair. You do not want your knees extending over your feet. Try 2 sets of 10.

Counter push ups - Place hands on the edge of the counter, just slightly wider than shoulder width. Bend elbows and move towards the counter and then away. Try 3 sets of 10...keeping back straight.

Counter Lat stretch - Hold onto the edge of the counter with both hands, gripping the counter. Lean away from counter while holding on. Do 3 times and hold for 30 seconds each time.

Now, you are loosened up and ready to bake!


Photo by Food Network