Apple-Pear Salad with Lemon Poppy Seed Dressing

I've recently set a new goal for myself and that is to try to make a dinner, at least 2 or more nights a week, that doesn't contain any meat.  Don't get me wrong though, I love chicken and beef, I just want to try to add a little more whole grains, fruits, and vegetables to my diet. 

Throughout the past couple of months I have stumbled across so many delicious looking salad and pasta recipes, but for some reason have skipped over them.  I think that this is mostly due to the fact that my husband refers to salads as "rabbit food".  I've come to the conclusion though that it's ok, because on the nights I feel like making myself a healthy salad, my husband can cook something for himself on the grill.  Overall, I believe this is a win-win situation, because I know how much he loves to cook on the grill.

So, for the start of this week, I decided to begin with an apple-pear salad recipe that I found in one of my many cookbooks.  There happened to be a picture to go along with the recipe and it looked delicious, which is one of the few reasons why I decided to give it a try.  The only thing I ended up changing about the recipe was the fact that I added some spinach to the romaine lettuce.  Every other ingredient that it called for I liked, and I didn't feel that anything else had to be added.  This recipe makes a fabulous summer salad!

Apple-Pear Salad with Lemon Poppy Seed Dressing
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Makes 6-8 servings

Ingredients:
10 oz. romaine lettuce
6 oz. baby spinach
6 oz. Swiss cheese, shaved
1 cup cashews
½ cup sweetened dried cranberries
1 large apple, thinly sliced (your choice of apple)
1 large pear, thinly sliced
Lemon-Poppy Seed Dressing

Directions:

In a large bowl, toss together the first 7 ingredients; serve with Lemon-Poppy Seed Dressing

Lemon-Poppy Seed Dressing

Ingredients:

2/3 cup light olive oil
½ cup sugar (I used splenda and it was delish)
1/3 cup fresh lemon juice
1 ½ Tbsp. poppy seeds
2 tsp. finely chopped onion (I omitted)
1 tsp. Dijon mustard
½ tsp. salt

Directions:

Place all ingredients in a small-medium size bowl and whisk together until well blended.  Store the dressing in an airtight container, in the refrigerator, for up to 1 week.

Source: Very slightly adapted from Southern Living - 1001 Ways to Cook Southern

Coconut, White Chocolate Chip, and Macadamia Nut Cookies, Topped with Coconut M&M's

Lately, I have found myself craving coconut and have fallen in love with the coconut flavored m&m’s.  When I think of coconuts, I visualize tropical regions, which leads me to think of macadamia nuts, which therefore causes my mind to wander to one of my favorite cookies; the white chocolate chip with macadamia nut.  Even saying the name by itself makes me long for a batch.  To me, this is an example of cookie perfection. 

So why try to mess with a good thing?  Well…..I have made this cookie time and time again, and as much as I love it, I felt the need to spice it up.  Don’t get me wrong, I will still make my scrumptious white chocolate chip with macadamia nut cookies, but at least for this batch, I decided to make a change or two.  For one thing, I felt the need to add shredded coconut to the batter, and for the other, I decided that I would top each cookie with coconut flavored m&m's.  Yum!  Either way you choose to make these cookies (either the original way or the modified way), I'm sure they will turn out delectable.

Coconut, White Chocolate Chip, and Macadamia Nut Cookies, Topped with Coconut M&M’s
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Ingredients:
1 cup butter, softened                           -----
1 ½ cups sugar                                    
2 eggs
2 tsp. vanilla extract                                          Original
2 ½ cups all-purpose flour                                    Recipe
1 tsp. baking soda
1 tsp. salt
2 cups white chocolate chips
¾ cup chopped macadamia nuts           -----

¾ cup shredded coconut

1 bag coconut m&m’s

Directions:

Preheat oven to 375 degrees.  Line baking sheets with silicone baking mats or parchment paper.

In the bowl of an electric mixer cream together the butter and sugar, until light and fluffy.  Beat in the egg and vanilla, making sure to scrap down the side of the bowl as needed.

In a separate, medium size bowl, combine the flour, baking soda, and salt.  Whisk together.

With the mixer on a low-medium speed, beat in the flour mixture until just combined.  Finally, stir or beat in the white chocolate chips and macadamia nuts.  (STOP!!!  Make sure to stop here if you would just like white chocolate chip macadamia nut cookies.)  Otherwise….Don’t forget to stir in the shredded coconut. 

Now, using a cookie scoop, drop the dough onto already lined baking sheets, making sure to leave about a 1”-2” space between the cookies.  Top each ball of dough with as many coconut m&m’s as you desire. 

Bake for 7-9 minutes until the cookies are lightly browned.  Cool on wire rack and store in an airtight container.

Source: Slightly adapted from Annie's Eats

Slow-Cooker Mexican Pulled Chicken Tacos

I'm so excited!  My new camera finally arrived today!  I have never owned a camera like this before and therefore have a lot to learn about all the different features, but I just had to try it out.  I made slow-cooker Mexican pulled chicken tacos for dinner and attempted to use my new camera for the photos.  Here is how the image turned out.  Not bad for my first attempt.

Oh yeah.....I almost forgot to say that the tacos were delicious, which is why I'm sharing this recipe.  The chicken turned out very moist, which made it incredibly easy to shred and the flavoring was great!

Slow-Cooker Mexican Pulled Chicken Tacos

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Ingredients:

1 lb. chicken
1 15 oz can tomato sauce
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. brown sugar
1 tsp. cayenne pepper
½ tsp. salt
3 cloves garlic, minced

Directions:

Spray your slow cooker with PAM and then place the chicken on the bottom.  In a small bowl combine the remainder of the ingredients and whisk together until well blended.  Pour the mixture evenly over the chicken.  Cook on low for 8 hours or on high for 4 hours.  When done cooking, shred the chicken using two forks and pulling in opposite directions.  Serve in warm tortillas, and top with whatever ingredients you desire.

Source: Can You Stay for Dinner

30-Second Peanut Butter Cake

Time.  It is something that some of us feel like we don't ever get enough of.  By the time work is over, the last thing most people want to do is go home and spend time in the kitchen.  Of course, I'm kind of an exception there, because I love spending time in the kitchen!  Back to reality though.  I know quite a few people who never seem to have any extra time, due to other things that they have going on in their lives, especially once work is over for the day.  Sometimes they're running to the gym, to other appointments, dropping their kids off at after-school activities, etc. 

But what if I told you I had the perfect recipe to enjoy as you just relax and unwind after a long and busy day, and that the best part is, it only takes 30 seconds to bake.  Would that be something you might be interested in?  Well grab a book, or turn on your favorite tv show or movie, because here it is.  A sweet treat and a perfect end after a long day.  Or, it could also make a great morning treat to start your day off right!  Either way, you deserve it, so enjoy!

30-Second Peanut Butter Cake
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Ingredients:

1 egg, beaten
1 Tbsp. light brown sugar
½ tsp. baking powder
1 Tbsp. flour
2 Tbsp. peanut butter
1 tsp. milk
2 Tbsp. powdered sugar

*If you feel the need to spice up the recipe, you could always add a Tbsp. of mini chocolate chips, like I did, or add other ingredients.  I might try adding peanuts the next time I make this.* 

Directions:

In a small bowl whisk together the egg, brown sugar, baking powder, flour and peanut butter.  Pour the batter into a greased ramekin.  Microwave for 30 seconds (if it doesn’t look done after 30 seconds, microwave it for 10 more seconds, as microwave strengths vary.  The top of the cake may appear a little gooey still, but believe me, it is done.).

While the cake is in the microwave, stir together the milk and the powdered sugar.  Feel free to add more powdered sugar, if needed, until your desired consistency is reached.

Invert the ramekin onto a plate to release the cake (or don’t).  Pour the frosting over the top and enjoy.

Source: Back to Her Roots

Cheddar Jalapeno Burgers

About a year or so ago I saw a television advertisement for Burger King's new "cheddar jalapeno burgers" and thought that they sounded and looked delicious!  Right away, I knew that I wanted to try to make them.  Unfortunately for me, this was back when I first really got into cooking.  With that being said, it should be no surprise that I wasn't satisfied with how the burgers turned out.  Naturally, I put the idea aside and completely forgot about them. 

So, time went by and the other weekend when my husband, some friends, and I decided to go camping I knew that we would need something we could easily throw onto our portable grill.  That is when the idea of the cheddar jalapeno burgers suddenly re-entered my mind.  Right away I went to work.  I dug through my cabinets looking for different types of seasonings and other ingredients I could add to help flavor the beef and the recipe that follows is what I came up with.  This time around, I am completely satisfied with the results and am glad that I decided to give it a second attempt!  These burgers are definitely scrumptious!

Cheddar Jalapeno Burgers
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Ingredients:

1 lb. lean ground beef
1 egg
1 cup extra sharp cheddar cheese, cubed (very small cubes)
2 jalapenos, seeded and chopped
1 red hot pepper, seeded and chopped
¼ tsp. minced onion
¼ tsp. cayenne pepper
¾ tsp. chili powder
2 garlic cloves, minced
1 Tbsp. Worcestershire sauce
dash of salt
1/3 cup Panko bread crumbs

Directions:

Combine the lean ground beef and egg in the bowl of a food processor and pulse until well combined.  Add in the cheese, jalapeno, red hot pepper, minced onion, cayenne pepper, chili powder, garlic, Worcestershire sauce, and salt.  Pulse the ingredients until they are all blended nicely together.  Now, add in the Panko bread crumbs, and pulse one last time until everything comes together.

Next, place the beef mixture into a bowl, cover, and place in the refrigerator for 30 minutes.  This will give the beef time to absorb the flavoring.  After 30 minutes, remove the beef mixture from the refrigerator and using your hands form 5 large patties. 

Place the patties onto the grill and cook until they are done.  Garnish with whatever toppings you like and enjoy!

Homemade Magic Shell

A friend of mine recently told me about this awesome website called stumbleupon.com.  Now that she has, I have to admit that I'm kind of addicted to it.  Especially when I have nothing to do!  The purpose of the website is to navigate you to other websites that contain topics that you are interested in, but might not otherwise have known were out there.  All you have to do, in order to get started, is check off things that you're interested in based on the categories provided.  Then you just have to click the "stumble" button. It's that easy!  The website will do the rest for you, by automatically popping up other websites and blogs that relate to your interests.

So, you might be wondering why exactly I'm telling you about this website.  It's how I happened to "stumble" across a recipe for magic shell.  I have to say that I am a huge fan of ice cream and all the toppings that go along with it.  I know that homemade ice cream is always the best, but as I was walking through the grocery store yesterday, I noticed that ALL Bryers ice cream was buy 2, get 3 for FREE!  Who could resist such a fantastic offer?  Not me, that's for sure!  Sooooooo many delicious flavors were calling to me, but my husband and I decided on our top five and I figured that this would be the perfect time to try out the new magic shell recipe I had stumbled upon.  I knew that the recipe would definitely make more than a little store bought container, but that is fine because I have plenty of ice cream to put it on! 

I'll admit that I was a little sketical of this recipe at first, seeing that there were only 2 ingredients called for, but to my surprise it turned out great and hardened up exactly the way that it should.  I will definitely be making this again and again, and also experimenting by adding different flavors.

Here is what you will need:

That's all!!

Homemade Magic Shell

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Ingredients:

1 cup coconut oil (must be the hard kind, not the oily kind)

2 cups chocolate

dash of salt (optional)

Feel free to incorporate any extract flavors you want.  I think next time I might experiment by melting in some peanut butter!

*For an 8 oz jar use 90g coconut oil and 135g chocolate*

Directions:

In a small or medium saucepan melt the coconut oil over a very low heat.  Slowly stir in the chocolate until completely melted and well blended. 

 Here is where you could add in a dash of salt or any other flavors that you desire! 

Now, serve over your favorite ice cream!

 Store your homemade magic shell in a mason jar or squeeze bottle with cap.  In warmer climates the magic shell with remain in the liquid state and in cooler weather it may begin to solidify.  If this is the case, just microwave it for a few seconds until it becomes a liquid again.  Do NOT store in the refrigerator!

Source: Instructables

Extra-Special Butterscotch Rum Cake

Finally, a chance to sit down, relax, and update my blog! I know that I am a little behind with posting, mostly because my summer seemed to get really busy all of a sudden.  The end of July was filled with a trip to Michigan, my birthday, a white water rafting/camping trip in West Virginia, and then a 2 day teacher workshop.  I had a great time traveling, but I am also glad to say that things are finally returning to normal.  Well, somewhat normal.

Robinette's Apple Orchard

The beach in Grand Haven, MI

Camping

Grilling out while camping

Now that my vacations are over, I hope to get back to updating my blog on more of a regular basis.  It may become difficult at times though, seeing that my husband and I are in the process of trying to sell our house.  With that being said, I have had some chances to bake and cook recently, so today I've decided to share something sweet with you! 

As I have already mentioned, the month of July was my birthday month, (Agh....I turned the big 30!) so I felt the need to make a special cake and believe me when I tell you that this is definitely a special cake.  Being a HUGE fan of butterscotch, I knew that I would want it incorporated into my cake somehow, so when I stumbled across this recipe a few months ago, I knew that it would be the one.  In addition to it being called a butterscotch cake, it also said that it contained rum.  Needless to say, I was ecstatic to try it out.  You might look at the recipe with your jaw dropped, thinking "Oh my goodness!  That is A LOT of butter and sugar!"  But hey, ones' birthday only comes around once a year so you might as well celebrate it properly!

Extra-Special Butterscotch Rum Cake
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Yield – 2 (8 inch) round cakes

Ingredients:
For Cake
2 ½ sticks butter, softened
2 ½ cups dark brown sugar, packed
2 Tbsp. canola oil (I substitute apple sauce, it works the same and is healthier, not like it matters with this cake)
4 large eggs
2 Tbsp. rum
1 Tbsp. vanilla extract
4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 ½ tsp. salt
1 ½ cups sour cream
1 ½ cups finely chopped pecans

For the Butterscotch Buttercream

1 lb. butter softened (Yup, a whole pound)
2 cups dark brown sugar, packed
1 cup heavy cream
½ tsp. salt
1 Tbsp. rum
3-4 cups sifted confectioners sugar (I used around 4 or maybe a little more to get the frosting to the consistency I desired)

For the Butterscotch Sauce

¾ cup dark brown sugar
6 Tbsp. butter
½ cup light corn syrup
¼ tsp. salt
½ cup heavy cream

Directions:

For the cake: Preheat the oven to 325 degrees.  Butter and flour 2 8-inch baking pans.

In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and dark brown sugar together until light in color and fluffy.  This will take about 3 minutes.  Beat in the oil (applesauce) until well combined.  Now add the eggs, one at a time, beating well after each addition and scraping down the side of the bowl as needed.  Beat in the rum and vanilla until combined.

In a medium bowl whisk together the flour, baking soda, baking powder, and salt.  Slowly add the flour mixture to the batter in two additions, alternating with the sour cream until just combined.  Mix in the chopped pecans and continue to beat at medium speed for one more minute.

Divide the cake batter between the pans, filling about 2/3 full.  Bake the cakes at 325 degrees for 40-50 minutes, or until the cakes are golden brown and an inserted cake tester comes out clean.

Transfer the cakes to a wire rack to cool completely.

For the buttercream:  Melt 8 tablespoons of the butter in a medium saucepan, over medium heat until it turns a deep golden brown and becomes fragrant, about 6 minutes.  *Make sure to stir constantly while the butter is melting* 

Now, add the brown sugar, cream, and salt, all while continuing to stir until the sugar dissolves.  Bring the mixture to a boil, while stirring, and cook for 3 minutes longer.  Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment and beat at a high speed until the bowl feels cool to touch, about 8-10 minutes.  Beat in the rum.  With the mixer running at a medium speed, add the remaining butter one tablespoon at a time, beating until incorporated.  Continue to beat the mixture until it becomes smooth and creamy.

Beat in the confectioner’s sugar, one cup at a time until it achieves a thick and spreadable consistency.  Cover and refrigerate until ready to use.

For the butterscotch sauce:  In a medium sauce pan combine the brown sugar, butter, corn syrup, and salt and place over medium heat.  Cook, stirring constantly, until the sugar dissolves.  Bring the mixture to a boil and cook for about 2 minutes, making sure to stir frequently.

Now, remove the mixture from the heat and stir in the cream.  Then, return the saucepan to the heat and cook for 2 more minutes.  Take the sauce off the heat and let cool to room temperature.

How to assemble the cake:  Once everything is cooled place a layer of frosting on top one of the cakes.  Follow that by a little of the butterscotch sauce.  Now, place the other cake layer on top and spread a thin layer of frosting over the entire cake and down the sides.  Refrigerate for 30-60 minutes.  This will help the frosting form a crumb coat, so that when you frost the cake you won’t get any loose pieces coming up.

Take the cake from the refrigerator, frost, and decorate as desired.  You could choose to add some extra sauce to the top or even sprinkle on some pecans.  I chose to decorate mine with butterscotch chips.  Enjoy!

Source: The Curvy Carrot, originally adapted from Peanut Butter and Julie