Poached Eggs and Asparagus

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This may be my new favorite mini meal!  It is so easy, delicious, and looks gorgeous, too.  Poaching eggs the old fashioned way may intimidate people, but I did it on my first try by following these steps exactly.

{What you need}

Water for boiling

1 bunch asparagus, washed and tough ends cut off

4 eggs

grated parmasean cheese

cooking spray

sea salt

pepper

Bring a pot of water to a boil.

On a tin foil-coverd cookie sheet, spray cooking spray and arrange the asparagus so that they are in a single layer.  Spray the asparagus with cooking spray and sprinkle with sea salt and pepper to taste.  Broil on high for 5 minutes and 20 seconds.

While they are cooking, poach the eggs, according to the steps listed in the link above.  When the asparagus is done,  divide onto four plates and sprinkle with grated parmesean cheese,  letting the heat melt it a little.  Place the poached egg on the asparagus and serve with garlic bread and grapes, or anything else you want!

Compliments of Gina at Skinnytastes

Bavarian Apple Torte

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Sooo.... funny story.  We were having a fundraising bake sale at my work the other week and the owner (an amazing woman, I just lover her, thought still slightly intimidating--she's the OWNER) brought in this torte to sell.  It was beautiful and I had a bite of someone's slice and it was deLICious.  But we were all too timid to ask for the recipe from our BOSS boss.  Luckily Jenna, who used to work at my work, came in for therapy.  She saw the torte and remarked, "Wow, that looks just like my mom's Bavarian Apple To....wait, did Margo make this?"  We replied that she did.  Then Jenna said, "Oh!  It IS my mom's apple torte!"  Jenna's mom and Boss Margo are friends and share recipes! So we had Jenna bring in the recipe the next time she came in for therapy.  And here it is.  You can imagine how delectible this is if we went to all this trouble to get the recipe.  This would be a perfect addition to a Thanksgiving spread!  Can you believe it's already that time of year?

{What you need}

crust

1/2 cup butter

1/3 cup sugar

1/4 tsp vanilla

1 cup flour

filling

1 egg

1/4 cup sour cream

8 oz. cream cheese

1/4 cup sugar

1/2 tsp vanilla

topping

2 apples (peeled, cored, sliced thin)

1/2 cup sugar

1/2 tsp cinnamon

pinch of cloves

pinch of nutmeg

1/4 cup sliced almonds

Crust: Beat butter and sugar until smooth.  Add vanilla and flour until it forms a ball.  Butter the bottom and sides of a 9" spring form pan.  Press crust mixture onto the bottom and up 1" on sides.

Filling: Beat the cream cheese until light.  Add the sugar and beat until blended.  Add the vanilla, egg and sour cream.  Beat until smooth.  Pour into crust and spread evenly.

Topping: Mix apples, sugar, cinnamon, cloves, and nutmeg.  Lay apples flat on top of filling in a fan shape or flower shape, or whatever pretty shape you like.  Sprinkle almonds in a ring around outer edge of appples. 

Bake at 450 for 10 minutes, then 400 for 25 minutes.  Serve warm or chilled with ice cream.

compliments of Babbi Hill

Fried Banana Split

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So I was working out at the gym the other day and was watching the Food Network (I know) and this beaut came onto the screen.  I was completely captivated and ended up making them the very next night!  These are, by far, one of THE most incredibly delicious desserts I have ever come across in my 25 years eating dessert.  And here's the cherry on top: THEY ARE EASY PEASY LEMON SQUEEZY!!

{What you neeed}

1 1/2 cups flour

1/2 cup conrstarch

2 tblsp baking powder

2 tblsp sugar

1 1/2 tsp salt

1 tsp. cinnamon

2 yolks

1 1/2 cup club soda

1 bunch barely ripe bananas

veetable oil, for deep frying

Preheat your oil in a heavy-based pot for deep frying to 365 degrees F.

In a large mixing bowl combine flour, cornstarch, baking powder, sugar, salt, and cinnamon. Make a well in the center and add the yolks and club soda. Using a whisk, stir from the inside working your way out, slowly incorporating the dry ingredients without forming any lumps. Peel the bananas and dip in the batter and coat well. Fry in hot oil until batter is puffy and golden brown. Drain on paper towels when done.

We served this with icecream, chocolate sauce, and chocolate cake.  It suggests serving it with icecream, banana chips, and caramel sauce.  Honestly, you could serve it with cough syrup and it would be delicious.  you can't go wrong with these puppies!!

Chocolate Lover's Favorite Cake and WINNER!

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Whenever someone in our family has a birthday they get to pick a cake for me to make them for our wee family party.  My darling sister Ellie is pregnant and is craving all things chocolate, so this was her choice.  She was NOT disappointed.  None of us were.  When they say Chocolate Lover's Favorite, they ain't lyin!!  This is, by far, the best chocolate cake known to man.  And it's so easy to make!!

{What you need}

1 package devil's food cake mix

1 (3.9 oz) package instant chocolate pudding mix

2 cups sour cream

1 cup melted butter

5 eggs

1 teaspoon almond extract

2 cups semisweet chocolate chips

{sauce}

1 can sweetened condensed milk

1 cup semisweet chocolate chips

1 teaspoon vanilla extract

   

Preheat oven to 350.  Grease and flour a 10 inch bundt pan.  In a large bowl, stir together cake mix and pudding mix.  make a well in the center and pour in sour cream, melted butter, eggs and almond extract.  Beat on low speed until blended.  Scrape bowl and beat 4 minutes on medium speed.  Blend in chocolate chips.  Pour batter into prepared pan.  Bake for 50-55 minutes.  Let cool in pan for 10 minutes, then turn out onto a cake plate and drizzle with frosting.  Best if served warm!

While the cake is baking, combine all frosting ingredients in a small sauce pan and heat on low, stirring constantly, until chocolate chips are melted and it is all blended.

compliments of allrecipes.com


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::::WINNER TIME::::
CONGRATULATIONS TO
JILLIAN
who wrote:
Well Jessie, I love these Sliders as well! My sister gave me this recipe a long time ago, so I was so excited to see it on your blog too! I actually don't like ham, but I made this for my husband and I and I sure did love it all put together like this. Your blog is great, and I hope all good things come to you for all you are doing! :) I am excited to make your breadsticks for my next family party. That will for sure be my favorite recipe, as soon as I make it! :)
xo- Jillian
email me at 
henrie.jessica@gmail.com
to claim your prize!
Congratulations!!
Thanks to everyone for participating!  It was a fun turnout for my first giveaway.  Stay tuned for more nummies and fun to come!

Creamy White Chili

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Happy Halloween!! My mom would make this delicious chili for us on Halloween when we were kids.  We've also made it for baby blessings, showers, and big family get togethers.  It's go a great clean taste and doesn't leave you feeling heavy like some chilies do.  Perfect for the colder months!

{What you need}

2 lb. boneless chicken breast, cut into small cubes

2 medium onion, minced

3 tsp. garlic powder

2 tbs. vegetable oil

4 cans Great Northern beans, rinsed and drained

2 cans (14.5 oz ea.) chicken broth

2 cans (4 oz ea) chopped green chilies

2 tsp. salt

2 tsp. cumin

2 tsp. oregano

1 tsp. pepper

1/2 tsp. cayenne pepper

2 cup sour cream

1 cup whipping cream

Monterey jack cheese for topping

In a large sauce pan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasons and bring to a boil.  Reduce heat and simmer uncovered for 30 minutes.  Remove from heat and stir in sour cream and whipping cream.  Serve immediately, topped with cheese.

Compliments of Jackie Durrant

GIVEAWAY! and Ham and Swiss Sliders with Poppy Seed Sauce

So this blog is relatively new, and I thought it would be fun to celebrate my 50th post by re-posting my very first recipe that started it all: the beloved Ham and Swiss Sliders!  I think I have made these 4 times within the last month for different occasions, and they really are just the greatest little sammies you could imagine.  Everyone LOVES THEM (except John, he doesn't like ham or swiss or mayo..... weirdo, but a hot weirdo)!  If you haven't tried this recipe, YOU SHOULD!  And then let me know what you and your guests think!  And stay tuned, at the end of the post I'm presenting my first GIVEAWAY!!!  

Ham and Swiss Sliders with Poppy Seed Sauce
This has become one of my all time favorite recipes. It is so delicious, so easy, and you can make huge amounts at a time. These sliders are just beautiful and are great for family parties, showers, church functions, etc. You can assemble them the day before and keep them covered in the fridge until you are ready to bake them. You can even substitute some of the ingredients for light alternatives if you're watching what you eat. This recipe can also easily be halved. Enjoy!!

{What you need}

24 good white rolls

24 pieces good honey ham

24 small slices swiss cheese

1/3 mayo

1/3 cup miracle whip

{poppy seed sauce}

1 1/2 TBSP poppy seeds

1 1/2 TBSP yellow mustard

1 stick butter, melted

1 TBSP minced onion

1/2 tsp. worschestershire sauce

In a small bowl, mix together mayo & miracle whip. Spread into both sides of the center of each roll. Place a slice of ham & a slice of swiss inside of each roll. Close rolls & place into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes, or until butter sets slightly.

Cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. Uncover & cook for 2 additional minutes. Serve warm.

(Compliments of Grammy Turley)

GIVEAWAY TIME!

Ok folks, this is how it's gonna work--Leave a comment on THIS POST telling me your favorite Nummies recipe and who and what you made it for!!  After the contest closes on OCTOBER 31st at MIDNIGHT (hooray for Halloween!), I will select at random a winner, who will get this:

A darling custom-made corsage necklace from Sisi's Market!  $30.00 value

The winner will be announced the morning of Monday, November 1, 2010.

Happy Cooking!



Chicken Corrn Chowder with Sweet Potatoes

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This one comes from my sister Andee.  Perfect for the colder months.  The Jiffy mix really adds something special!  Who'da thought??  A very delicious soup! 

 

{What you need}

3 cups 2% milk

1 (8.5 oz) box Jiffy corn muffin mix
2 T. butter

1 onion, chopped fine

3 garlic cloves, minced

1/2 tsp. ground cumin

1/2 tsp. dried oregano

2 quarts chicken broth

2 small chicken breasts, cut into 1/2 " cubes

2 large sweet potatoes or yams, peeled and cut into 1/2" pieces

1 cup shredded Monterey Jack Cheese

3 cups frozen corn (not thawed)

1/2 cup chopped fresh parsley (or 2 Tb dried parsley)

salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately) Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.