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Strawberry Nachos
Flour tortillas are baked with butter, sugar and cinnamon, topped with strawberries, chocolate sauce and whipped cream. Strawberry Nachos Here is a quick and easy dessert that is so much fun to make. It goes together pretty quickly. You can make the chips ahead of time, just store them in a airtight container. I love these chips and think they are a great snack all by themselves, I keep cinnamon sugar made up most of the time. I use about a tablespoon of cinnamon to a cup of sugar. This way I always have it on hand if I am having a I feel like cinnamon toast for breakfast kind of day. This is a pretty loose recipes as far as recipes go. A quart of berries should easily feed 6 people. Depending on the tartness of your berries add just enough sugar to sweeten them. Drizzle with a little chocolate sauce, Hershey’s will do here if you want or even caramel sauce. It is going to be yummy either way! When buying fresh strawberries look for strawberries that are blemish free and are still shiny. This way you will know that they are still fresh. When you can look in the container and see ones that are moldy (and I pick up a lot of containers with moldy berries these days) I walk away from them. If 3 out of 4 have a moldy berry in them, these are old berries or not properly stored. The big discount stores seem to have this issue a lot of the time even if they are just putting them out. I try to buy local when I can if they are in season. I also smell the cartons, if they don’t smell like strawberries they aren’t going to have much flavor. I think the varieties they ship tend to be like this often. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Strawberry Nachos Author: Mary Ellen Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Flour tortillas sugar cinnamon melted butter strawberries sugar to taste chocolate sauce whipped cream Flour tortillas sugar cinnamon melted butter strawberries sugar to taste chocolate sauce whipped cream Melt some butter and brush on one side of the flour tortillas. Mix together some cinnamon and sugar. Sprinkle on top of the flour tortilla. Cut with a pizza cutter into 6 pieces if you are using the smaller flour tortillas. Place on a cookie sheet and bake for 8 - 10 minutes until browned and crispy. Cut up strawberries. Add just enough sugar to sweeten them. Place them on top of the tortilla chips. Drizzle with chocolate sauce. Top with whipped cream. Melt some butter and brush on one side of the flour tortillas. Mix together some cinnamon and sugar. Sprinkle on top of the flour tortilla. Cut with a pizza cutter into 6 pieces if you are using the smaller flour tortillas. Place on a cookie sheet and bake for 8 - 10 minutes until browned and crispy. Cut up strawberries. Add just enough sugar to sweeten them. Place them on top of the tortilla chips. Drizzle with chocolate sauce. Top with whipped cream.
Mother’s Day Glad Giveaway
Mother’s Day is going to get a little bit better for 4 lucky moms out there! Glad sent me some wonderful products to review and I get to share them with you the readers here and at Food Storage Moms. I love Glad, always have. I actually have some of the products they sent me already but not in the new cute, fun colors or sizes. These are perfect for summer and will work great for storage. The lids fit tight and help to keep your food fresher and now the lids are colored to match the bottoms! They are also going to stack well in your refrigerator for saving space. I really love the new snack option, the To Go Lunch Container has a place to put some dip for the snack. Kids will love it, heck, I love it! a Rafflecopter giveaway Glad is happy to offer four lucky winners a variety of mom-approved products including: · One package of Press’n Seal to properly protect food to keep it fresher longer · One #SAVEITSUNDAY reusable bag to safely tote home all delicious grocery buys · One of each color of the newest product to join the Glad family, MatchWare containers with easy color-match lids that complement the patterned containers and help make storage a breeze, both in the fridge and the cabinet · One package of Glad To Go Snack containers that feature a dressing cup that snaps into the lid to help keep your food protected and separated · And one cookbook full of delicious and easy recipes to please everyone’s palate. Take a minute to watch the fun Glad Video! Glad knows a lot about protecting the food you love. But their always impressed by your protective nature, too. Let Glad help protect and wrap the food you love to help keep it fresher, longer. BLT Bread Salad I made this delicious BLT Bread Salad for lunch today and it was awesome! I had bought some heritage tomatoes which were almost black in color so don’t be thinking where are the tomatoes, they are in there. They are a deep maroon color and oh so good. I love that these old tomato varieties are making a comeback. [cft format=0] The prizes will be similar to those shown. I was sent products by Glad for review but the opinions are my own.
Food and Wine Conference #FWCon
Join me this summer in Orlando, Florida at the Food and Wine Conference! Save $50 on your conference ticket with promo code: FWC15SeavME I am so excited to have been chosen as a Brand Ambassador for the Food and Wine Conference this summer at the Rosen Shingle Creek in beautiful, sunny Orlando Florida. Everyone I know who has been to this conference raves about it. If you are a blogger, chef, small business owner, winemaker, public relation specialist, author or a brand this is the one conference you don’t want to miss this summer! This is the third year the conference is being held. There is a great lineup of speakers who are sharing what they know to take your blog or business to the next level. I am so excited to be able to hear what these presenters will be sharing with us. There are several recipe contests again this year that you still have time to enter. If you win, you will get a free ticket to the conference as well as other fabulous prizes! Follow the Food & Wine Conference on Facebook, Twitter, Pinterest, andGoogle+, as well as the conference hashtag, #FWCon. As a Brand Ambassador, I did receive my conference ticket at a discounted price. For every attendee that uses my promo code, I do receive a commission. All opinions are my own, of course.
Graham Cracker Pretzel Chocolate Toffee
Graham Cracker Pretzel Chocolate Toffee is made with graham crackers, a layer of homemade toffee, chocolate and salty pretzels. Break into pieces for serving and gift giving. Graham Cracker Pretzel Chocolate Toffee Today I am going to share the first of these 2 easy food gifts from you kitchen you make in less than an hour. Other than the hot toffee this Graham Cracker Pretzel Chocolate Toffee is a great thing to make and let the kids help. I love making things and giving them to my friends especially at Christmas. I always look for recipes I can do ahead so I am not scrambling that last week before Christmas. One of the things I discovered my friends really like are homemade marshmallows. Have you ever made those? If not and you have a stand mixer I would consider making them. Graham Cracker Pretzel Chocolate Toffee Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Candy, Christmas Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 10 servings 15 graham crackers 1 cup butter 1 cup brown sugar 1/2 teaspoon sea salt 1/2 teaspoon vanilla extract 2 cups semi-sweet chocolate chips 1-1/2 cups crushed pretzels 15 graham crackers 1 cup butter 1 cup brown sugar 1/2 teaspoon sea salt 1/2 teaspoon vanilla extract 2 cups semi-sweet chocolate chips 1-1/2 cups crushed pretzels Preheat oven to 400 degrees. Layer the graham crackers in a coolie sheet lined with aluminum foil, parchment paper or silpat. You should have 5 rows with 3 graham crackers in each row. Add the butter, salt and brown sugar to a pan. Melt the butter over medium heat. Bring to a boil and stir the mixture for 3 minutes. Remove from heat and stir in vanilla. Pour the mixture over the graham crackers, spreading out if you need to with a spoon. Place in oven for 5-7 minutes, until bubbly. Remove from oven and sprinkle with the chocolate chips, let set a few minutes and spread the chocolate out over the toffee. Spread the pretzels over the top of the chocolate, pressing down slightly to make sure they adhere to the chocolate. Let it cool completely. When set, break the toffee into two-bite pieces. Store in an air tight container for 1 - 2 weeks. Preheat oven to 400 degrees. Layer the graham crackers in a coolie sheet lined with aluminum foil, parchment paper or silpat. You should have 5 rows with 3 graham crackers in each row. Add the butter, salt and brown sugar to a pan. Melt the butter over medium heat. Bring to a boil and stir the mixture for 3 minutes. Remove from heat and stir in vanilla. Pour the mixture over the graham crackers, spreading out if you need to with a spoon. Place in oven for 5-7 minutes, until bubbly. Remove from oven and sprinkle with the chocolate chips, let set a few minutes and spread the chocolate out over the toffee. Spread the pretzels over the top of the chocolate, pressing down slightly to make sure they adhere to the chocolate. Let it cool completely. When set, break the toffee into two-bite pieces. Store in an air tight container for 1 - 2 weeks. Maybe you’d like to try our recipe for? Cashew Butter Crunch Aunt Janet’s Caramels Butterscotch Balls Pin It!
Chocolate Marshmallow Popcorn
 Chocolate Marshmallow Popcorn This is incredibly good and easy enough for the kids to help make. You can use any kind of chocolate you like and it is really fun if you use a seasonal candy with it. I popped my own popcorn because I preferred not to have any of the flavorings of the microwave popcorn, so after I added the chocolate and candy I sprinkles some coarse salt over it all before bagging it up. I love sweet and salty, don’t you? This would be cute in gift bags tied with a pretty bow for gift giving. It is pretty addicting so be sure to give them the recipe with it or send them here. Chocolate Marshmallow Popcorn Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Candy, Christmas Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 10 Servings 2/3 cup popcorn - popped or 2 big bags microwave popcorn 1 cup holiday Sixlets candy 1 (11.5 oz) bag chocolate chips 1/2 Bag Marshmallows 3 tablespoons butter 3/4 cup corn syrup 1 - 2 teaspoons coarse salt 2/3 cup popcorn - popped or 2 big bags microwave popcorn 1 cup holiday Sixlets candy 1 (11.5 oz) bag chocolate chips 1/2 Bag Marshmallows 3 tablespoons butter 3/4 cup corn syrup 1 - 2 teaspoons coarse salt Popcorn: Pop the popcorn in a pan with some oil or follow the instructions of the popcorn box and microwave it. Then put aside. In a sauce pan mix the corn syrup, butter and white chocolate chips. Bring to a boil on medium heat, stirring often. Add the marshmallows and keep stirring until they melt. Remove from heat and pour the chocolate mixture on the popcorn. Mix all together. Add your Sixlets and stir carefully trying not to break them. Add salt if using, I would not use it if you are using microwave popcorn. Popcorn: Pop the popcorn in a pan with some oil or follow the instructions of the popcorn box and microwave it. Then put aside. In a sauce pan mix the corn syrup, butter and white chocolate chips. Bring to a boil on medium heat, stirring often. Add the marshmallows and keep stirring until they melt. Remove from heat and pour the chocolate mixture on the popcorn. Mix all together. Add your Sixlets and stir carefully trying not to break them. Add salt if using, I would not use it if you are using microwave popcorn. adapted from 6 sisters Maybe you’d like to try our recipe for? Marion’s Fudge Homemade Marshmallows Peanut Brittle Pin It!
Marion’s Fudge
 Marion’s Fudge My mom made this fudge for us growing up and I make it today still. It makes a big pan of fudge or for gift giving pour it into small tin pie pans that are buttered well. Everyone loves it. This fudge is pretty fail-proof. Watch the cooking time and then add all of the rest of the ingredients and stir it together until well mixed. It is super creamy. It keeps for a couple of weeks if you refrigerate it. I can even remember my mom freezing it. For gift giving she would get the small aluminum pie pans, then wrap them in saran wrap and decorate them with a pretty bow. Marion's Fudge Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Candy, Fudge Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: about 4 lbs. 4½ cups. sugar 2 tablespoons. butter 1 12 oz. can evaporated milk 1 12 oz. package chocolate chips 3 whole German chocolate bars 2 cups. chopped pecans 1 pint. marshmallow cream 4½ cups. sugar 2 tablespoons. butter 1 12 oz. can evaporated milk 1 12 oz. package chocolate chips 3 whole German chocolate bars 2 cups. chopped pecans 1 pint. marshmallow cream Cook the first three ingredients together. Bring to boiling. Cook 6 more minutes over medium-low heat. Take off heat and add the remaining ingredients. Mix well. Have a buttered 9 x 12 inch pan ready and pour fudge into it. Chill. Cook the first three ingredients together. Bring to boiling. Cook 6 more minutes over medium-low heat. Take off heat and add the remaining ingredients. Mix well. Have a buttered 9 x 12 inch pan ready and pour fudge into it. Chill. Maybe you’d like to try our recipe for? Butterscotch Balls Peanut Brittle Homemade Marshmallows Pin It!
Gingerbread Cupcakes
 Gingerbread Cupcakes It’s beginning to feel like Christmas! These cupcakes are all dressed up for a party. They taste amazing and are so moist! I just used a simple butter cream to frost them so no refrigeration needed. Gingerbread Cupcakes Author: Mary Ellen Recipe type: Cupcakes, Dessert Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 24 cupcakes 1 cup butter, softened to room temperature 1 cup packed light brown sugar 2 eggs 1 cup milk 1/2 cup molasses 1 teaspoons vanilla 2 2/3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1.2 teaspoon nutmeg 1/4 teaspoon ground allspice 1 cup butter, softened to room temperature 1 cup packed light brown sugar 2 eggs 1 cup milk 1/2 cup molasses 1 teaspoons vanilla 2 2/3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1.2 teaspoon nutmeg 1/4 teaspoon ground allspice Cream together the butter and brown sugar. Add the eggs, molasses, vanilla and milk. Add the flour, baking soda, baking powder and spices to a bowl. Mix together. Add half of the flour mixture to the wet mixture. Blend thoroughly. Add remaining flour. Mix together well. Place cupcake liners in the cupcake tins. Fill the liner 2/3 full with the cupcake batter. Bake at 350 degrees for 20 minutes. A tester will pull out clean when they are baked. Cool. Cream together the butter and brown sugar. Add the eggs, molasses, vanilla and milk. Add the flour, baking soda, baking powder and spices to a bowl. Mix together. Add half of the flour mixture to the wet mixture. Blend thoroughly. Add remaining flour. Mix together well. Place cupcake liners in the cupcake tins. Fill the liner 2/3 full with the cupcake batter. Bake at 350 degrees for 20 minutes. A tester will pull out clean when they are baked. Cool. I used a simple Vanilla Butter Cream Frosting but a cream cheese frosting would be good also. I decorated them simply with a few chocolate sprinkles and store bought gingerbread men decorations. Maybe you’d like to try our recipe for? Hot Cocoa Cupcakes with Peeps® Chocolate Cupcakes with Ganache and Cream Cheese Frosting German Chocolate Cupcakes Pin It!
Christmas Archives - Page 2 of 2 - Recipes Food and Cooking
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Santa’s Favorite Cookies
At our house this was always Santa’s favorite cookie! At our house when we started baking Christmas cookies, we always started with this one. We were told it was Santa’s favorite cookie and also my dads. My mom and her sister always disagreed which recipe was right, the one with butter or shortening. You roll the cookies in confectionery sugar right after they are baked, I use a sifter now to avoid burnt fingers. After I do this I then roll them so they get completely covered in the sugar. Santa’s Favorite Cookies Author: Mary Ellen Prep time: 15 mins Cook time: 10 mins Total time: 25 mins 1 C. shortening 1/4 C. confectioner's sugar 2 t. vanilla 1 T. water 2 C. flour 1/2 C. chopped walnuts 1 C. shortening 1/4 C. confectioner's sugar 2 t. vanilla 1 T. water 2 C. flour 1/2 C. chopped walnuts Cream together the shortening and sugar. Add remaining ingredients and mix well. Roll into a shape like a pecan. Bake at 325 degrees F. 10-12 minutes until bottoms are lightly browned. Quickly transfer to rack with wax paper under it. Have confectioner's sugar in a sifter and sprinkle over cookies. Dip bottoms in confectioner's sugar. Place cookies back on rack and lightly sift again. Cool. Cream together the shortening and sugar. Add remaining ingredients and mix well. Roll into a shape like a pecan. Bake at 325 degrees F. 10-12 minutes until bottoms are lightly browned. Quickly transfer to rack with wax paper under it. Have confectioner's sugar in a sifter and sprinkle over cookies. Dip bottoms in confectioner's sugar. Place cookies back on rack and lightly sift again. Cool. Try our recipe for? Pecan Tartlets Snowflake Cookies Peppermint Stick Cookies
Chocolate Caramels
Creamy Chocolate Caramels with a touch of sea salt. I had never made chocolate caramels until yesterday and totally love them. The recipe is quite a bit different from Aunt Janet’s Caramels I normally make but both still take 20 minutes to make. When you make these plan on standing at the stove for about 20 minutes, these need to be constantly stirred. If you have never made caramels there is never a better time to try than now, either of these recipes are sure to become family favorites. When I make these again I will be doubling the recipe and making a 9 x 12 pan instead. If you are giving food gifts this year to family and friends these are certainly appropriate. Chocolate Caramels Author: Mary Ellen Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 1 lb. 1 cup sugar 3/4 cup light corn syrup 2 ounces unsweetened chocolate, broken into small pieces 1 1/2 cups heavy whipping cream, divided coarse salt - optional 1 cup sugar 3/4 cup light corn syrup 2 ounces unsweetened chocolate, broken into small pieces 1 1/2 cups heavy whipping cream, divided coarse salt - optional Line a 8 x 8 baking pan with foil. Spray lightly with cooking spray. Rub the foil lightly with butter. Set aside. Add sugar, corn syrup and chocolate to a heavy pan. Cook over medium heat until chocolate melts and mixture is smooth. Add 3/4 cup of the whipping cream to the mixture. Cook until it reached 234 degrees, stirring continuously. Add remaining whipping cream and cook until the mixture reaches 248 degrees, stirring the entire time. Immediately pour the caramel into the prepared pan. Sprinkle with coarse salt if desired. Let mixture cool overnight before cutting into 1 inch squares. Wrap caramels in wax paper squares if desired. Store in an airtight container. Line a 8 x 8 baking pan with foil. Spray lightly with cooking spray. Rub the foil lightly with butter. Set aside. Add sugar, corn syrup and chocolate to a heavy pan. Cook over medium heat until chocolate melts and mixture is smooth. Add 3/4 cup of the whipping cream to the mixture. Cook until it reached 234 degrees, stirring continuously. Add remaining whipping cream and cook until the mixture reaches 248 degrees, stirring the entire time. Immediately pour the caramel into the prepared pan. Sprinkle with coarse salt if desired. Let mixture cool overnight before cutting into 1 inch squares. Wrap caramels in wax paper squares if desired. Store in an airtight container. Aunt Janet’s Caramels – my go to recipe for as long as I can remember Reese’s Oreo Peanut Butter Bark Chocolate Truffles