Thursday, December 26, 2013

Ginger snaps with white chocolate chunks

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks
1 cup granulated sugar-for coating cookie dough balls

1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.
2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.
3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.
4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.
5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

Monday, November 25, 2013

Chocolate Mousse Pie

2/3 cup graham cracker crumbs
4 Tbs. melted butter
1/3 cup rice checks crumbs
1/2 cup chopped pecans
1 cup milk chocolate chips
6 Tbs. sugar
3 oz. cream cheese, softened
1/3 cup milk
1 and 1/3 cup of whip cream
1 tsp of vanilla
Mix together graham crackers, rice checks crumbs and chopped pecans with melted butter.  Press into the bottom and sides of a pie pan to form the crust.  To make the filling, in a medium size bowel combine the cream cheese and 2 Tbs. of sugar with an electric mixer.  In a sauce pan over medium heat or in the microwave, melt the chocolate chips and 2 Tbs. of milk. Once the chocolate is smooth, add the remaining milk to the chocolate mixture. Let the chocolate mixture cool a bit and then slowly add it to the cream cheese mixture while continuing to beat.  Mix thoroughly.  In a separate bowel beat together 1 1/3 c of whip cream, 1 tsp. vanilla and the remaining 4 Tbs. of sugar, beat whipped cream until stiff peaks form, don’t be afraid to overbeat the cream.  Fold the whipped cream into the chocolate/ cream cheese mixture and spoon filling into the crust.  Freeze until firm, about 4 hours.  Before serving; whip up a bit more whipped cream using 1 cup of whip cream, 1/4 cup sugar and 1 tsp vanilla. Spread whipped cream over mousse.  Use chocolate shavings to decorate this scrumptious pie!

Sunday, August 25, 2013

Mexi Chicken

2 large boneless, skinless chicken breasts
1/2 tsp. ancho chili powder
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
salt and pepper

2 c. radiatore pasta (measure before it is cooked)
1 Tbl. extra virgin olive oil
1/2 c. onion, finely chopped
1/2 c. green or red bell pepper, chopped
1 1/2 c. half-and-half (I used fat-free)
1/2 c. mild salsa verde (green salsa)
1 c. petite diced tomatoes from a can, undrained
1/4 tsp. ancho chili powder
1/2 - 3/4 tsp. smoked paprika
1/4 c. fresh cilantro, chopped
1 Tbl. cornstarch dissolved in 1 Tbl. cold water

For the chicken: Combine ancho chili powder, smoked paprika, garlic powder, salt and pepper; season both sides of each chicken breast with the rub and set aside for a few minutes to allow the chicken to absorb some of the spices.  Then, grill on the George Foreman or cook in a skillet over medium heat until internal temperature registers 165 degrees on an instant-read thermometer.

For the pasta: Cook pasta according to package directions; drain.  Meanwhile, heat olive oil in a medium skillet over medium heat.  Add the onion and chopped peppers and saute for a few minutes or until tender.  Stir in the half-and-half, salsa verde, diced tomatoes, chili powder, smoked paprika and cilantro.  Allow to cook, stirring occasionally, until heated through.  Add the cornstarch/water mixture and continue cooking until thickened.  Stir in the cooked pasta.

To serve: Slice cooked chicken and serve over pasta.  Garnish with more cilantro, if desired.  Serves: 3-4   

Thursday, August 15, 2013

DIY chocolate?

Homemade Nesquik mix:

2/3 C Sugar
1/3 C Cocoa
Pinch of salt

Combine the three ingredients and store in a sealed container.

Homemade Chocolate Syrup:

3/4 CWater
1.5 C Sugar
3/4 C Cocoa
1 tsp Vanilla
Pinch kosher salt
2 T Corn Syrup

Boil water and sugar together.  Whisk in remaining ingredients and cook over medium heat for about two minutes.  Let mixture cool and pour into storage container of choice.  (I use glass).  Once it's cool, I keep it in the fridge. 

Tuesday, July 30, 2013

Pecan Pie Bars

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt
For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar (I used dark)
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans
1. Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
2.First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
3. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
4. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
5. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
6. Return the pan to the oven and bake an additional 20 minutes.
7. Remove the pan and allow the bars to fully cool in the pan.
8. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Sunday, July 21, 2013

Lemon Meringue Ice Cream Pie with Toasted Pecan Crust


***Lemon Curd***

2 large eggs
2 large egg yolks
6 tablespoons unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 pinch salt
1 1/2 cup finely chopped pecans
1/4 cup sugar
1/4 cup butter, melted
3 cups vanilla ice cream, slightly softened, divided
4 large egg whites, room temperature
1 pinch cream of tartar
6 tablespoons sugar


For Lemon Curd: Whisk eggs and egg yolks in medium bowl. 

Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178 F to 180 F, about 8 minutes. 

Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. Can be made 2 days ahead. Keep chilled. 

For Crust: Preheat oven to 400 degrees F. 

Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). 

Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes. 

Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. 

Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours. 

For Meringue: Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. 

Spoon meringue over pie, spreading to seal at edges and swirling decoratively. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500 degrees F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. 

Cut pie into wedges; serve immediately.
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submitted by: lazygtexas

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Tuesday, July 9, 2013


1 muffin pan (12 muffins)
1 box vanilla wafers OR you can choose to make the traditional 2 cups crushed grahams to 2 tbsp melted butter and pack into liner.
2-3 Key Limes
2 8oz packages philly cream cheese(softened)
3/4 Cups granulated sugar
1 8oz tub cool whip
1 can Reddi-whip
12 muffin pan liners
(This recipe can make more than 12 so the extra you can cont. until you have no more cheesecke mix.)
Prep Muffin pan by placing 1 liner in each muffin cup and then add 1 vanilla wafer. OR graham crust. Set aside.
Squeeze the juice from 2 KEY limes.
Mix softened cream cheese, sugar and fresh key lime together w/hand mixer on low, until well blended. (taste the mixture to determine if there is enough lime flavor to your liking, you may need to add 1 tsp more of fresh key lime juice.)
Gently with a cake spatula fold in the 8oz tub of cool whip until all mixed in.
Fill the lined muffin pans to the top.

Refrigerate at least 1 hour.
Remove from fridge and remove cheesecakes from pan you can repeat if you have leftover mix.
Remove liners from the cakes and place on serving dish add dollop of reddi-whip and thin slice ofthe key lime. I usually cut key lime in half it looks better. Then serve!
If you aren't ready to serve you can still remove cheesecake from pan leaving liners on and wait til serving to remove liners and decorate!

Thursday, May 23, 2013

Chicken Apple Wraps

1/2 cup chopped cooked chicken breast
3 T chopped Fuji apple
2 T chopped black or red grapes
2 T Crunchy peanut butter
1 T Greek Yogurt
2 tsps. honey
Iceberg lettuce

Chop chicken and fruit, mix in bowl. Mix in PB, yogurt and honey. Spoon into open lettuce leaf, roll and serve.

Monday, May 6, 2013

Lemony Lemon Brownies

Ingredients: 1/2 cup unsalted butter, softened 3/4 cup flour 2 eggs, large 2 tbsps lemon zest 2 tbsps lemon juice 3/4 cup granulated sugar 1/4 teaspoon sea salt For the tart lemon glaze: 4 tbsps lemon juice 8 tsps lemon zest 1 cup icing sugar Directions: 1. Preheat the oven to 350 degrees. 2. Grease an 8×8 inch baking dish with butter and set aside. 3. Zest and juice two lemons and set aside. 4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. 5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. 6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy. 7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. 8. Allow to cool completely before glazing. Do not overbake, or the bars will dry. 9. Filter the powdered sugar and whisk with lemon zest and juice. 10. Spread the glaze over the brownies with a rubber spatula and let glaze set. 11. Cut into bars and serve.

Monday, February 4, 2013

Orange Pecan Crusted Chicken

Orange Pecan Crusted Chicken

1 pack chicken breast cutlets (3 or 4)
1 cup of fat free plain Greek yogurt
1/2 cup orange juice
3/4 - 1 cup whole wheat panko
3/4 cup pecans
1 Tbsp+ curry powder*
1 Tbsp+ ginger powder*
salt & pepper, to taste
extra virgin olive oil spray

  1. In a ziplock bag or bowl, mix yogurt and orange juice.  Add chicken and let marinate for 30 min to overnight.
  2. In a food processor, add whole pecans, curry powder, ginger, salt & pepper.  Pulse until mixed and pecans are the size of peas. Add bread crumbs and pulse again until mixed.  I like to leave the pecans a little chunky for texture, but small enough to easily coat.  Transfer to a separate ziplock bag or large bowl. 
  3. Coat chicken (discard extra yogurt) with pecan mixture, lightly spritz with olive oil spray, and bake at 350º until done (internal temp of 170º F), about 20-30 minutes.
*note: I love the spiciness of the curry powder and sweetness of the ginger, so I usually sprinkle a little extra on the chicken breasts before baking them.  Since they are spices, you can't go wrong from a nutritional standpoint if you like more!  If anything, you reap more benefits from their antioxidant power!