Monday, June 30, 2014

Peanut Butter S'mores Bars

I made these for our BBQ a few weeks ago. I am not much of a baker so I have trouble finding dessert recipes that are quick and easy. This one was incredible! Everyone went crazy over these bars. I am planning to make them again this week for our Texas visitors!

Peanut Butter S'mores Bars
1 box of yellow cake mix
2 sleeves of Ritz crackers
1 egg
1 stick of butter, melted
1 - 7 oz jar of marshmallow creme
1 - 14oz can of sweetened condensed milk
2 - 8oz bags of mini Reese's peanut butter cups

Preheat oven to 350. Beat egg. 
Add cake mix and butter. 
Mix until incorporated. This will be thick.
Line a 9x13 inch pan with foil and spray with cooking spray. Press cake mixture into the bottom of the pan. 
Layer with Ritz crackers.
Whish together marshmallow creme with sweetened condensed milk.
Pour marshmallow mix over the ritz crackers.

Crush the remaining crackers and mix together in a bowl with the Reese's minis. 
Sprinkle the mixture over the top of the marshmallow mixture.
Bake for 20 minutes. Remove from oven and allow to cool completely before cutting.
Warning these are highly addictive!

Thursday, June 26, 2014

Buttermilk Grilled Pork Chops with Corn Relish

I have been on a great new recipe streak lately! Yesterday I uploaded 13 new recipes to share with you and this has to be my new favorite! It is really easy once you measure out all of the marinate ingredients. I think I will make it for Mommasita and Pinkie when they come next week!

Buttermilk Grilled Pork Chops with Corn Relish
2 cups buttermilk
3 Tbsp brown sugar
4 Tbsp olive oil
3 Tbsp kosher salt
6 cloves of garlic
6 bay leaves
2 tsp hot sauce
12 black peppercorns
1 lemon
2 bone-in center cut pork loin chops
1 corn on the cob
2 Tbsp chopped fresh chives
4 cherry peppers, diced


Use a vegetable peeler to remove the zest from the lemon in wide strips.
Peel garlic cloves and crush them.
Mix together buttermilk, brown sugar, olive oil, garlic, bay leaves, hot sauce, peppercorns, lemon zest and juice from 1/2 the lemon.
Place marinate and pork chops into a bag and allow it to marinate for at least 4 hours or overnight.
Remove pork chops 30 minutes before grilling. Heat grill to medium high and brush grates with oil. Remove pork chops from marinate and allow access marinate to drip off. Grill for 7 minutes on each side.
Brush corn with olive and and then place it on the grill. Turn it every few minutes.
Remove pork chops and corn. I didn't take pictures of this...Cut corn off the cob and mix it with chopped chives, diced red peppers and juice of 1/2 a lemon. Season relish with salt. 
Serve pork chop with a hefty helping of corn relish.


Wednesday, June 25, 2014

Citrus Swiss Chard

I get a farm box from Farm Fresh to You every 2 weeks. It is really fun because vegetables that I have never used arrive at my door step and I have to figure out how to use them. I have never made or eaten Swiss Chard so I went to the internet to find a recipe. This is an adaptation of a Martha Stewart recipe. It was a great alternative to the oh so popular Kale!

Citrus Swiss Chard
1 bunch of Swiss Chard
1 Tbsp olive oil
zest from 1 orange, cut into wide strips
2 Tbsp orange juice
salt and pepper
Use a vegetable peeler to remove zest into wide strips.
Wash and dry the chard, removing the thick stems. Tear into pieces.
Juice 2 Tbsp from the orange.
In a large skillet, heat oil on medium. Add chard and zest to pan. Cook tossing until chard wilts.

Season with salt and pepper.
Add juice and toss for 1 minute to coat.
Serve immediately.


Saturday, June 14, 2014

Pretzel Buns


1 1/2 cups warm water
2 Tbsp brown sugar
1 package dry yeast, or 2 1/4 tsp
1 stick butter, melted
1 1/2 tsp kosher salt, plus more for sprinkling
4 1/2 cups flour
olive oil to grease the bowl
3 quarts water
2/3 cups baking soda
Mix together the water, yeast and sugar. 
Pour melted butter and yeast mixture into your stand mixer (with dough hook attached) and allow it to sit for a five minutes.
Mix the salt in with the flour.
Turn the mixer on low and begin to add the flour slowly until it is completely added. If the dough is still sticky you may need to add some more.

This is still sticky, it is not separating from the bowl.

This is perfect, it is separating from the bowl and in one piece. Allow the dough hook to knead the dough for 5 minutes.
Remove dough from mixer and place in a large bowl that is greased.
Cover and set in a warm spot. With the warm weather it is great you set it outside! (don't let it be in too hot of a place though or else it will start to cook) Set your timer for 1 hour and walk away.
When your timer goes off it will look like this! Doubled in size. It is magic!
Preheat your oven to 425 and begin to boil 3 quarts of water in a pot.
You can make this dough into regular sized big soft pretzels by cutting into 8 segments and shaping into size. The buns I was making need to be cut into 16 pieces so cut into 8 and then cut again in half. 
For it to be a bun, you want to roll into into short, fat pieces and then shape into a pretzel that has very little spaces between it. Once it cooks, it will look like a pretzel but will be cooked together for your roll.

Shape them all and by now your water should be boiling and your oven should be hot.
Slowly pour the 2/3 cup of baking soda into the water, it will begin to fizz but will calm down quickly.
Drop 2-3 rolls in the water and spoon the hot water over them for 30 seconds. Remove and set on your baking sheet. Do this until all the rolls have been boiled.

Sprinkle with kosher salt. (in case you are wondering, I made 1 big pretzel and then did the rest in a bun size.)
Place in the oven for 15-18 minutes. (you may want to rotate your pans half way so that the top rack pan can go to the bottom, and the bottom pan can go to the top).
They come out of the oven gloriously! Allow them to cool for a bit before serving.
I like to slice mine in half and then put it in the toaster before making it into a sandwich. If you do not need them all at once, place in the freezer once they are completely cooled and you can bring them out whenever you want one!