How to Make a Moscow Muel Cocktail (3 ingredients)

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A Moscow Mule is a popular 1950's cocktail.  It is simple and refreshing!   It is traditionally served in a copper cup "on the rocks" poured over ice and consists of lime juice, vodka and ginger beer.  In this version, I substituted ginger ale for the ginger beer. 

Ingredients

2 ounces vodka

3 to 4 ounces of ginger ale (depending on how tart you enjoy your cocktail - the less ginger ale, the more lime flavored it is)

1 ounce of lime juice

Mix all of the ingredients and serve in a copper mug or Collins style glass over ice. 




Tips for measuring:

A traditional small shot glass [seen here on the left] is one ounce.  The taller narrow shot glass is 2 ounces [seen on the right].

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How to Make Caramel Apples (delicious & easy)!

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We made Caramel Apples today to welcome in the fall season.  Wow - these were AWESOME!  I set out all the decorations for the apples (chocolate chips, crushed almonds, chocolate sauce, sprinkles) and everyone had a blast making them and being creative.  What a sweet treat!  This requires only a few ingredients and the taste is so excellent that you can't even compare it to store bought.

Ingredients:
6 small apples washed and dried

1 (14 ounce) package individually wrapped caramels, unwrapped

2 tablespoons milk
Decorations (options) chocolate chips, crushed almonds or crushed peanuts, chocolate sauce, sprinkles)

Directions:

(1) Remove the stem from each apple.  Press a  popsicle stick / craft stick stick into the top.  Put the apples in the freezer while you are making the caramel dip (the caramel sticks better to very cold apples)

(2) Put wax paper with some non-stick spray on a baking sheet

(3) Place caramels and milk in a microwave safe container.  Try and use a bowl or cup that is not too much larger then the apple, but will fit all the caramels.   

(4) Microwave 2 minutes - stirring half way through.  Let cool a few seconds or so. 

(5) Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet and decorate immediately (if desired).  

Tip:

To make a chocolate drizzle for the apples just melt any chocolate at 50% heat or on defrost with a tad of vegetable oil.  Stir well every 20 seconds or so just until it is melted.  Do not overheat though as it will seize up.  If desired, you can place the chocolate sauce in a sandwich bag and cut a tiny bit of the tip off with scissors to make a piping bag for the chocolate. 

Lets talk about cooking!

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

               

How to Make Chili out of just about anything... "Sunday Dump Chili" Crockpot

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Its Sunday..Football Season... I want to make something easy that I can throw in the crock pot that people can just help themselves too whenever they get around to it.  I'm looking for a one pot meal and I don't want to go to the grocery store today.  What to do, what to do...  Chili!  You can make Chili out of just about anything.  Better yet, just dump all of your ingredients in your crock pot / slow cooker and let it cook itself. 

Today, in my fridge I had leftover cooked pork chops, smoked sausage, corn and a tad of bacon bits and pepperoni.  An odd combination you might say, but this actually makes great tasting Chili. 

Ingredients:
3-4 cups of any leftover cooked meats: chicken, beef, pork...  Just cube or shred them up
2-3 cans of beans drained (15 - 19 oz. cans of whatever you have)  I used Cannellini and Black beans today
(1)  jar of salsa (16 oz. etc)
(2) 28 oz. cans of diced tomatoes with the juice
1 beef bullion cube or 1 tsp. of Better than Bullion
1/2 to 1 full beer (depending on how thick or soupy you like your Chili)
Seasonings...whatever smoky type seasoning you have on hand... Chili Powder (usually a must for chili), cumin, paprika, BBQ seasoning
Chopped onion and garlic
Canned or Frozen Corn and Hot Sauce (optional)

How to make a Mojito Cocktail (with or without alcohol)

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Toast summer farewell with a mojito cocktail.  This is a fantastic rum based lime-ade mixed with mint leaves that is very refreshing (with alcohol or without).  Its a great mixed cocktail for parties which can also be made ahead of time in pitchers.  Cheers!

Ingredients:

Approx 10 fresh mint leaves

1/2 lime, cut into 4 wedges

2 tablespoons white sugar (less or more to taste)

 ice cubes

1 1/2 ounces of white rum (optional)

1/2 cup club soda

Panera Macaroni and Cheese recipe (copycat)

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My kid's love the white cheddar macaroni and cheese at Panera (ok...I do too)!  Last time we ordered it, I knew I needed to try and replicate that recipe at home.  The end result is a delicious and easy homemade white cheddar cheese pasta dish.  It can be made in 30 minutes or less.

Ingredients:
1 (16-oz.) package small shell pasta
1/4 cup butter + 1 additional Tablespoon of butter reserved for the end
1/3 cup all-purpose flour
2½ cups milk (whole or 2%) [microwaved approx. 1 minute so it is luke warm.]
12 oz. shredded extra-sharp white cheddar cheese (it is very important it is extra sharp)**
1/2 teaspoon of salt 
2 shakes of Tabasco sauce
1/4 teaspoon nutmeg

** I use 1 1/2 bars of the Cabott Seriously Sharp Cheddar**

Easy Ice Cream Cake Recipe -The Most Opulent Birthday Cake You Will Never Bake

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Ice Cream Cake with Oreo Crust

Ice Cream cakes are a birthday favorite at my house. This "cake" takes about 1 hour to complete from start to finish, but it is really only about 20 minutes worth of work) and results in almost zero cleanup (yeah!!). This should be made the day before you need it. 

Needed:
(1) 9 inch spring form pan
15 Oreo Cookies
1 tablespoon milk

8 -9 ice cream sandwiches, depending on size

3 pints of your favorite ice cream (I recommend Hagen Daze or another premium ice cream ).

1 (8 ounce) container frozen whipped topping, thawed (optional - see below)
wax paper

Ice Cream Cake with Graham Cracker / Almond Crust

Directions:

(1) Coat a 9-inch round spring form pan with nonstick cooking spray. Line the sides with waxed paper, using spray to help adhere it to the pan. Trim paper to the height of pan.
(2) Finely crush 12 Oreos in a food processor. Add measured milk; pulse just until mixture holds together. Set aside.
(3) Unwrap 4 ice cream sandwiches. Working QUICKLY, cut each in quarters (cut once horizontally, once vertically). Stack strips of sandwiches on end, packing them snugly together, around wax-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
(4) Remove all 3 flavors of ice cream from freezer and let soften for 15 minutes at room temperature (or just defrost it in the microwave for a bit). Spread the flavors on the bottom 1 at a time. You can smooth out the layers by using a spoon dipped in hot water. Top with a thin layer of thawed whipped topping (optional).
(5) Crush the remaining 3 Oreos and sprinkle over cake. Return to freezer; freeze overnight.
(6) To serve, remove side of pan and the waxed paper. Cut into wedges.

Options / tips: 

(1)  I do not like very sweet desserts.  An less sweet alternative to the Oreo Crust is to use a Graham Cracker / Almond crust:  Preheat oven to 350°F. Toast 1/2 cup of whole almonds for 10 - 15 minutes.  After they cool, finely grind them in a food processor with 8 whole graham crackers and 1 1/2 tablespoons sugar in a food processor. Add 1/4 cup melted butter; process mixture until moist crumbs form. Press graham cracker mixture onto bottom of springform pan. Bake crust until edges are golden at 350 degrees, about 12 minutes. Cool graham cracker crust completely.  Assembled the ice cream cake on top of the crust.

(2)  The whipped topping is used on top to make the cake look "frosted."  You can forgo the whipped topping if you used Vanilla for the top flavor and still have the same look. However, if you forgo the whipped topping you will need an additional pint of ice cream.

(3) Use an ultra premium variety of ice cream like Hagen Daze for this.  Because there is no "cake" in this cake except for the ice cream sandwiches, you want the ice cream to be extra flavorful as it is the star in the show here. 

Search Amazon.com for springform pan

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Easy Beef and Broccoli Stir fry (15 minutes to prepare)

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There are only a few homemade Chinese dishes I make that I truly love and this Easy Beef and Broccoli Stir Fry is one of them.  It is healthy, inexpensive and should only take you about 15 minutes to cook from start to finish.  You can easily tailor this dish to add any additional veggies you might have on hand.

I don't use a lot of commercially prepared sauces, but the sauce in this recipe Iron Chef General Tso's Sauce & Glaze is really terrific.  It has all natural ingredients, no preservatives and no MSG.  I highly recommend it.

Ingredients:
1 1/2 lbs of London Broil - sliced in small thin pieces
3 cups of broccoli florets
8 oz. can of sliced water chestnuts, drained
Iron Chef General Tso's sauce and glaze (or a similar sauce of your choice)
Corn starch

Directions:
Spray a Wok or large pan with non-stick cooking spray or oil.  Saute the broccoli and beef over high heat for a few minutes.  Add the drained water chestnuts.  Cover and simmer over low heat for 10 minutes.  Stir in Iron Chef General Tso's Sauce & Glaze to your taste. It is a slightly sweet and slightly spicy sauce.  Sprinkle a small amount of corn starch over the food - stir and let cook a few more minutes until the sauce thickens.  Serve over rice if desired.

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Copyright 2013 christineiscooking.com You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com  photo credit: SweetOnVeg via photopin cc

Recipe: 3 Ingredient Teriyaki Chicken Wings

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This is a simple and delicious recipe that all your football fans (adults and kids) will love.

Needed:
Chicken Wings (thawed - as much as you need)
Mr. Yoshida's Sweet Teriyaki Original Gourmet Marinade and Cooking Sauce
Garlic
Large zip lock bag

Directions:
(1) Place your chicken wings in a large zip lock bag
(2) Dice 4 or 5 garlic cloves (more or less depending on your tastes).  Place the diced garlic in the bag with the wings.
(3) Fill the zip lock bag with Mr. Yoshida's Sweet Teriyaki Sauce until it almost covers the wings.
(4) Remove as much air from the bag as possible and zip the bag close.  Mix the contents and let marinate in the refrigerator for a minimum of 1 hour or up 8 hours. 
(5) Preheat the oven to 375 degrees.
(6) Use tongs to remove the wings from the bag.  Place the wings  on a cookie sheet or baking pan.  Place some of the extra marinade in the pan so that the wings sit in the sauce during cooking. I use a Silpat (silicone baking sheet) to keep the wings from sticking to the pan.
(7) Bake at 375 degrees for 30 minutes or until fully cooked.  Use tongs to turn the wings over half-way through cooking.
(8) Finish the wings on the BBQ a few minutes on each side over medium high heat.  They should already be fully cooked, so this is just for additional flavor and to crisp the skin. 


Tips:
(1) For some reason, I just don't have the patience to dice garlic.  My Oxo Garlic Press is one of my favorite kitchen tools and I use it often.
(2) These wings go fantastic with my homemade blue cheese dressing.  You can find the recipe for that here: http://www.christineiscooking.com/2011/09/recipe-3-ingredient-blue-cheese.html


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photo credit: floridagirlindc via photopin cc

Recipe: 3 Ingredient Blue Cheese Dressing and Dip

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I am a homemade blue cheese dressing fan!  I have tried many different blue cheese dressing recipes with a lot of complicated ingredients, but for my tastes I always seem to come back to this very simple recipe:

Ingredients:
(1) Mayonnaise
(2) Sour Cream
(3) Blue Cheese crumbles

Directions:
Mix equal parts mayonnaise and sour cream.  Add blue cheese crumbles (the amount to your taste).  Add pepper if you desire.  Let the dressing sit in the refrigerator at least an hour for the flavors to meld.  THAT IS IT!!!!

This recipe can be varied by adding garlic or a bit of ranch dressing to thin it out etc.  This dip / dressing goes great on wedge salads, with veggies, and with my chicken wing recipe which you can find here: http://www.christineiscooking.com/2011/09/recipe-3-ingredient-garlic-teriyaki.html#

Copyright 2013 christineiscooking.com  This is an original recipe.  You may repost this recipe and its directions only by a direct link back to the article on my site.  You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

photo credit: ercwttmn via photopin cc

Crock Pot Pineapple Upside Down Cake

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I developed this recipe on my own and we loved it!!  And of course it was super easy.  I have made it several times since.

I made this in my 6 quart slow cooker.

Ingredients:
1 stick of salted Butter
3/4 cup light brown sugar
(1) 20 oz. can of pineapple tidbits drained
(1) box of pound cake mix

Directions:
(1) In a sauce pan melt the butter and add the brown sugar.  Let the caramel sauce cook 2 minutes or so over medium high heat just before the sauce begins to bubble. Add and mix-in the drained pineapple tidbits and cook for another minute to coat the pineapple pieces. 
(2) Dump the caramel-pineapple sauce into the crock pot. 
(3) Prepare the cake mix as directed on the box.  Pour the cake mix evenly over the caramel pineapple sauce.
(4) Cook on high for 2 hours or until the cake is fully cooked, but still moist.
(5) Invert the cake and gently dump it onto your serving platter.


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Copyright 2013 christineiscooking.com  This is an original recipe.  You may repost this recipe and its directions only by a direct link back to the article on my site.  You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Easy Pizza Dough and Homemade Pizza Recipe

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I love love love to make Pizza. To me, a perfect homemade pizza with perfect crust is a work of art. Making your own pizza is simple and inexpensive. You get to control the toppings. This makes homemade pizza healthy (if you want it to be) or as decadent as you like! 

I have worked several years trying to perfect my pizza crust recipe.  This is, by far, my favorite. Best of all... it is easy and inexpensive! This recipe will yield enough to make (2) 12 inch round thin crust pizzas or one large cookie sheet sized pizza.

Ingredients:
1 cup water (somewhere between warm and hot, but not boiling)
1/4 teaspoon of sugar
2 1/4 teaspoons of rapid rise or bread machine yeast  *(see tip below)
2 1/2 cups all-purpose flour
1 tablespoon olive oil
1/4 teaspoon salt  

cornmeal for sprinkling the bottom of your pizza pan

Directions

(1) Mix 1/4 teaspoon of sugar into the warm water.
(2) Sprinkle the yeast on top of the water and wait until the yeast foams (approx. 10 minutes).  
(3) While you are waiting for the yeast to foam, combine the flour, salt and olive oil into a large bowl.  
(4) Pour the foamed yeast, water and sugar into the other ingredients and lightly mix it all together. 
(5) Knead the dough for 2-4 minutes or until it is smooth and elastic.  You may add a pinch of flour to your hands if it sticks.
(6) Cover the dough with a towel and let rest somewhere non-drafty for 30 minutes.
(7) Preheat your oven to 425 degrees.  Lightly grease two 12-inch pizza pans or one large cookie sheet or prepare a pizza stone by preheating it from a cold oven. If you are making 2 round pizzas, divide the dough into 2 equal parts.
(8) On a flat floured surface, combine rolling out the dough with a rolling pin and using your fingers to stretch the dough until you get your desired shape and thickness.  Roll the edges in a bit to make a crust.  
(9) Pre-bake the dough at 425 F for 10 minutes (you do not need to do this if you are using a pizza stone).  
(10) Spread your pizza with sauce and the toppings of your choice. Brush the crust lightly with olive oil.
(11) Bake at 425 F for 10-20 minutes or until the pizza is cooked how you like it.  

Tips:
2 1/4 teaspoons of yeast is equal to 1 (1/4 ounce) package of yeast.   I prefer to buy my yeast in a glass jar instead of packets.  I had always been told that the yeast in jars stays fresher then the paper packets.  I am not sure how true that is, but I do know I have occasionally had trouble with yeast in packets not always rising properly. 

This recipe makes a thin crust pizza.  If you like a thicker crust use more then 1/2 the dough per pizza.

If you don't want to use all the dough in this recipe, you can freeze it for later. Spray the unused risen dough with non-stick spray and then place it in a freezer bag. Allow the dough to thaw before using it.  

When I first started making pizza, I used this recipe to make one large cookie sheet sized pizza.  Using a cookie sheet is a good start and tastes great, but if you really desire a crispy crust you will need to invest in a pizza stone.   Pizza stones range anywhere from $15 to $100 dollars.  I own the inexpensive one to the left and it works just fine.  Cheaper thinner pizza stones can do just as great a job as the more expensive thicker ones, but occasionally people are disappointed with them when they crack.  If you don't want your pizza stone to crack, it is important that you remove the pizza from the oven WITHOUT removing the stone.  Use a pizza peel to remove the cooked pizza and then let the pizza stone stay in the oven to gradually cool while the oven cools.  Its thermodynamics, but this instruction is often not included on the directions that come with pizza stones. If you use a pizza stone, make sure you put a good amount of cornmeal on your pizza peel, so your pizza slides easily from the peel to the stone.

Search Amazon.com for pizza stones

Search Amazon.com for pizza peels

Copyright 2013 christineiscooking.com  This is an original recipe.  You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site.  You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Crock Pot Cilantro Lime Chicken Quesadilla Recipe (OAMC)

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Serves 4-6

Ingredients:
2 tablespoons taco seasoning*

1 cup chicken broth 

1/2 cup salsa

1 tablespoon fresh cilantro

Juice of 1 lime
1/2 teaspoon of salt

2 lbs boneless skinless chicken breast (approx. 4 chicken breasts)

Tortillas
Shredded Cheese

*If your making this for small children and do not want to use taco seasoning - you can omit it and they will still taste great*

(1) Combine all of the ingredients (except the tortillas and cheese) in your Crock Pot.  Give it a stir and and cook on low for 5-6 hours or until fully cooked and tender. 
(2) Remove the chicken from the slow cooker and drain it and shred it. 
(3) Place approx. 1/2 cup of meat and a 1/2 cup of cheese on a tortilla that has been pre-sprayed on the outside with non-stick cooking spray or any oil. 

(4) Top the bottom tortilla and meat and cheese with a second tortilla (also sprayed or oiled on the outside). 

(5) Bake in a Quesadilla Maker or in an oven or toaster oven at 400 degrees for 10-15 minutes or until it is toasted on the outside and the cheese is melted.

(6) Cut the quesadilla into wedges and serve.

Tips:

(1) This meat can be frozen with the juice and used for OAMC (Once A Month Cooking).
(2) This recipe is mild.  If you prefer a spicy quesadilla meat, add hot sauce to the crock pot.


This is the Crock Pot and Quesadilla Maker I have had for years and I recommend them.  The Crock Pot cooks evenly and is so easy to clean.  The Quesadilla Maker makes great crispy quesadilla.  It is great for a crowd or party.  You can put out all the fixins and let your guests decide what to make for themselves.

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Copyright 2013 christineiscooking.com  This is an original recipe.  You may repost this recipe only by a direct link back to the article on my site.  You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Crock Pot Chicken Taco Recipe [Cilantro & Lime] (OAMC)

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Serves 4-6

Ingredients:
2 tablespoons of packaged or homemade taco seasoning

1 cup chicken broth  

1/2 cup salsa

1 tablespoon fresh cilantro

Juice of 1 lime
1/2 teaspoon of salt

2 lbs boneless skinless chicken breast (approx. 4 chicken breasts)

Directions:

Put all the ingredients in the Crock Pot.  Give it a stir and and cook on low for 5-6 hours.  Shred the chicken in the crock pot anytime after it is cooked through and tender.  After 5-6 hours, serve the meat (shredded and drained) with your favorite taco shells / tortillas and taco fixins (lettuce, cheese, tomatoes, olives, avocado, sour cream).

Tips:

(1) Any type of hard or soft taco shell can be used for this recipe, I prefer a quick pan fry of a corn tortilla in a touch of oil and salt for my taco shells.  It is sooooo flavorful.  Bend the corn tortillas into "taco shell shape" immediately after frying and let them drain on paper towel.  
(2) You can vary this recipe by adding black beans or pinto beans or corn towards the very end of cooking.
(3) You can double or triple this recipe to serve a crowd.
(4) This meat can be frozen with the juice and used for OAMC (Once A Month Cooking).
(5) This meat can also be used as the base for enchiladas, quesadillas or nachos.
(6) This recipe is mild.  If you prefer a spicy taco meat, add hot sauce to the crock pot or finished product.

This is the Crock Pot I have had for years and I like it.  It cooks evenly and is so easy to clean. 

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com