Devil’s food cake witgh orange-dyed vanilla frosting, black decorator icing, a candy pumpkin border, and mini chocolate chip spiderweb.

Ingredients:

• pizza crust
• pizza sauce
• sharp provolone cheese
• fire-roasted tomatoes
• fresh basil
• mozzarella cheese (optional)

I also made a pepperoni pizza for my picky sister, hence the pepperoni.

Directions:

1. Spread out pizza dough and spread with sauce. (I used thin crust that needed to be pre-baked first)
2. Place provolone cheese over the sauce. I added mozzarella in between the slices of provolone.
3. Top with tomatoes and chopped basil.
4. Cook according to directions on dough.

Ingredients

• 2 cups diced rotisserie chicken
• 1 large russet potato, diced
• 8 oz. bag baby carrots, diced
• 1 cup frozen peas
• 2 cans cream of chicken soup
• pepper, garlic salt, and parsley to taste
• butter or oil
• 1 tube refrigerated flaky biscuit dough
• 1 egg yolk
• parmesan cheese, Italian seasoning, etc. for topping

Directions

1. Boil carrots and potatoes for about 10 minutes. Remove from water and put in a bowl with the peas to thaw the peas.
2. Strain the liquid from the vegetables and set aside, this will be used as stock.
3. Rinse any veggie bits out of your pot, dump in chicken and cream of chicken soup, place over low heat and stir. Add stock until the filling is the desired consistency.
4. Add pepper, parsley, and garlic salt to taste. Mix in the vegetables.
5. Rub ramekins with butter or oil. Portion filling into ramekins.
6. Spread a biscuit dough over the top of each ramekin. Brush with egg yolk, sprinkle with parmesan cheese and Italian seasoning.
7. Cook at 350F for 20 minutes. Serve hot.

Pot pie filling in the ramekins before cooking.

Made this recipe quite a few times until I finally got it exactly the way I wanted it. Enjoy!

Ingredients

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1 egg
• 1/2 Tbsp. minced dried onion
• 1 tsp. minced garlic
• 1/2 tsp. chili powder
• 1 Tbsp. honey
• 3/4 tsp. liquid smoke

Direction

Mix all ingredients together, form into patties, and cook. Grilled to medium is my favorite, with pepperjack cheese.

Ingredients

• 1 pound flank steak, sliced very thinly
• 1 Tbsp. soy sauce
• 1 tsp. cooking wine
• 2 tsp. cornstarch
• 4 Tbsp. vegetable oil
• 1 tsp. sliced fresh garlic
  
• 1 tsp. sliced jalapeno pepper
• 6 (1-inch) sections green onion

Sauce Ingredients

• 1/2 tsp. salt
• 1/2 tsp. sugar
• 1/4 tsp. black pepper
• 1/2 tsp. sesame oil

Directions

1. Mix the sliced beef with soy sauce, cooking wine, and cornstarch and set aside.  Heat a wok or large skillet and 4 Tbsp. vegetable oil.
2. Stir-fry the garlic and jalapeno pepper until fragrant, about 1 minute.
   
3. Add the beef and the sauce ingredients and stir-fry over high heat just until the beef is no longer pink on the outside.
4. Add green onions during the last minute of cooking.
   

]]> http://foodcrafting.wordpress.com/2011/09/05/szechuan-beef/feed/ 0 Kari http://foodcrafting.wordpress.com/2011/09/02/no-bake-cookies-wo-peanut-butter/ http://foodcrafting.wordpress.com/2011/09/02/no-bake-cookies-wo-peanut-butter/#comments Fri, 02 Sep 2011 20:30:28 +0000 Kari http://foodcrafting.wordpress.com/?p=500 ]]> I personally think these are better with peanut butter, but not everyone can eat it.

Ingredients

• 2 cups white sugar
• 1/2 cup butter or margarine
• 1/2 cup milk
• 3 Tbsp. cocoa powder
• 3 cups quick oats
• 1 tsp. vanilla

Directions

1. Mix together sugar, butter, and milk in pan.
2. Bring to a boil and boil for one minute, stirring constantly.
3. Remove from heat and add cocoa, oats, and vanilla.
4. Drop by teaspoonful onto waxed paper.
5. Let set until firm.

Ingredients

• 1/2 cup peanut butter
• 2 2/3 cup quick oats
• 1 stick butter or margarine
• 1 3/4 cup sugar
• 1/4 cup cocoa
• 1/2 cup milk
• 1/4 tsp. salt
• 1 tsp. vanilla

Directions

1. Measure peanut butter and oats, set aside.
2. Melt butter in a large pan. Add sugar, cocoa, milk, and salt. On med-high, stir and cook until it comes to a full rolling boil.
3. Reduce heat to medium and boil for 2 minutes, stirring constantly.
4. Remove from heat and add vanilla and peanut butter. Stir until peanut butter is melted. Stir in oats.
5. Have sheets of waxed paper ready on on a flat surface. Drop by teaspoonfuls.
6. Let stand until firm, about 30 minutes. If for some reason they don’t firm up, they taste just as good eaten with a spoon.

This was a great concept but something was wrong with the execution. If anyone has suggestions, please leave a comment! The zucchini itself was amazing even if we didn’t like the stuffing very much.

I scooped out the insides of the zucchini and sauteed it with onions, bacon, tomatoes, cheddar, salt, and pepper. I then scooped it back into the zucchini and grilled for about 30 minutes.

Served with Heinz BBQ chicken.

Rainbow Chard – I sauteed this with butter and garlic. It still wasn’t that great so I added parmesan cheese when I ate it. I would try it again, but cook it differently.

Kohlrabi – I tried this both raw and roasted and wasn’t a huge fan of either. It was a rather large one and I’ve heard that they have the most flavor when they’re about the size of a tennis ball, so I’d try it again.

One-ball Zucchini – This tasted absolutely amazing. I want more.

Beets – I don’t remember what the name of this type of beet was, but it was some sort of heirloom variety. It had a beautiful pink and white flesh. I roasted them with a little olive oil, garlic, and Italian seasoning. It was as delicious as it was pretty.

Blueberries – Does this even need a description? These never last too long in my house, whether they come from the farmers’ market or the grocery store.

Shiro Plums – They were okay, but not great. The skin was bitter and the flesh was rather bland. But they were very juicy.

Chocolate Cherry Tomatoes – Fantastic. They had a lot more flavor than regular cherry tomatoes, these were good for eating plain, I ate most of these just for snacking. I had some on a salad, but I didn’t think the flavor of the tomatoes needed the flavor of the salad dressing.

Ingredients

• whole chicken, in pieces
• 1 bottle Heinz 57 sauce
• 4 Tbsp. honey
• olive oil, salt, pepper

Directions

1. Sprinkle chicken with oil, salt and pepper.
2. Combine Heinz sauce and honey, divide in half. Half will be for coating the chicken, half for dipping sauce.
3. Preheat grill and place coals for cooking on indirect heat.
4. Place chicken on grill and cook covered for 30 minutes. Leave it alone during this time.
5. Flip chicken and cook for 15 minutes.
6. Spread top side with sauce and cook for 7 minutes.
7. Flip, spread sauce on other side, and cook for 7 more minutes.