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Showing posts from September, 2011

Sangria Recipes

White Sangria
1 bottle (750 ml) dry white wine3/4 cup peach schnapps1/2 cup brandy6 tablespoons frozen lemonade concentrate3/4 pound nectarines or peaches, pitted and sliced (or frozen!)1 green apples, cored and sliceddiet ginger aleIn a large pitcher, combine the white wine, liquors, and lemonade concentrate. Stir until the lemonade is dissolved. Add the peaches and apples. Cover and refrigerate at least 4 hours to overnight to blend the flavors.Serve over ice with a 1:1 ratio with the ginger ale. Use a slotted spoon in include fruit in each serving.Red Sangria 2 bottles Spanish red wine1 cup brandy3/4 cup triple sec, peach schnapps or orange flavored liqueur 1 cup orange juice1/2 cup lemon juice1/3 cup frozen lemonade concentrate2 tablespoons white sugar*orange sliceslemon slicesapple slices4 cups club soda, ginger ale or 7-up (optional)Combine the wine, brandy, triple sec, oj, lemon juice, lemonade concentrate, and fruit. Refrigerate overnight. Before serving, add club soda (if you&#…

Pumpkin Chocolate Chip Cookies

I have been sorta crazy about hoarding canned pumpkin these past few years after.. you know, the Libby's canned pumpkin puree shortage of 2009. Oh, you don't know? Oh, I'm the only one who went to five grocery stores to find pumpkin puree..? Oh.. Mock me all you want, but I'm fully stocked with pumpkin for the year, and I'm totes excited about it.
I'm especially excited because it's officially fall (even though it's still 100 degrees outside) and I am celebrating autumn. I purchased pumpkin cupcake liners, autumn leaves sprinkles, pumpkin spice coffeemate, and even wore a sweater to class today (bad decision- it was HOT. I was dying in that thing!). And to top everything off.. my first pumpkin recipe of the season!
These cookies are cakey and delicious- I 'lightened' them up to make them a little healthier with the addition of whole-wheat flour, and the substituted unsweetened applesauce for oil. If you really wanted to make them healthy, you co…

Peanut Butter Cup Cupcakes

Chocolate Cupcakes 
1 box of Devil's Food cake mix (my preference is Duncan Hines)1 (5.9 ounce) package of instant chocolate pudding mix1 cup sour cream1/2 cup vegetable oil1/2 cup unsweetened applesauce4 eggs2 teaspoons vanilla extract1/2 cup warm water1 tablespoon instant espresso granules (optional)30 Reese's minis (frozen. MUST be frozen!)Preheat the oven to 350 degrees. Line a muffin tin with paper liners, or spray with nonstick cooking spray.In the bowl of a stand mixer (or in a large bowl with a hand-mixer), combine the cake mix, pudding mix, sour cream, oil, eggs, vanilla, and water (if using espresso granules, dissolve them into the water),- beat on medium speed for about two minutes. Don't forget to scrape down the sides occasionally! Distribute the batter among the muffin wells, about 3 tablespoons per cupcake. Press one frozen Reese's in the center of the batter- you don't have to press it down all the way, just a little bit. Gently smooth the batter ove…

Crock Pot Girls' Mediterranean Chicken

Have you heard about the Crock Pot Girls? It's such a great idea- 3 moms decided to make a Facebook page to share crockpot recipes, and before they knew it.. a MILLION FOLLOWERS!
The wall has a sense of 'community'. People can post recipes, or requests recipes, and almost instantaneously there will be 5-10 responses.
If you're not into Facebook, they also have a website- CrockPotGirls.com.

Originally, I was planning to make this recipe tomorrow because I didn't have time to put it together before class.. But then.. the Franc/Block Wall/Fire Dept incident happened and voila! I was home early enough to make a crock pot meal.


Mediterranean Chicken
adapted from the Crock Pot Girls' Recipe
1 large onion, chopped1/3 cup olives (I used pitted kalamata & a few green)1/2 cup sun-dried tomatoes, in oil (julienned or chopped)1/2 cup marinated artichoke hearts2 T. lemon juice 1 1/2 t. chopped garlic 1 t. Greek seasoning (from WorldMarket)1/4 t. salt1/4 t. pepper2-3 sprigs…