The Why of "Annie's Sweet Tooth"...

If you've been following these posts, you'll know that Annie is my late sister who left us on November 21, 2009 due to complications from MDS. (Myelodysplastic Syndromes)  As a fund raiser for the MDS Foundation, I gathered favorites recipes from Ann's friends & family and put them together in a cookbook, called Annie's Sweet Tooth.  This cookbook has raised over $2,000 for the Foundation and is continuing to raise funds...

When the project was completed, in total appreciation for those who ordered cookbooks and contributed to it, I came up with the idea of this "blog", sharing additional recipes, mostly appealing to those with a sweet tooth.  Credit has always been given when sharing a recipe from another blog or magazine or newsletter.  I thought this was okay as long as it was not presented as my own.

Apparently not.

I received this post this morning:

E has left a new comment on your post:

 You've copied my text and reused my photo without permission, which I clearly state on my blog is against my wishes, and is also stealing content. Please remove this post, and other content you've stolen, or I'll file a DMCA report with google who owns Blogspot, and they'll force you to remove it. Thank you.
Well, this kind of floored me!  I am feeling really freaked out.  I deleted the post & the photo (unfortunately, I hadn't tried it yet & it sounded delicious!) 

So, I am not sure what to do from this point on....my husband just came in and caught me crying....apparently, this little comment, has opened up the loss all over again.....the only way I can deal with Ann's death is to keep her alive in my charitable works & through this blog.  Comments?

Rugelach

(from GOOP, the newsletter by Gwyneth Paltrow)

This recipe makes at least 48 cookie-sized pastries

• 8 ounces cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1/4 cup granulated sugar plus 9 tablespoons
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup raisins
• 1 cup walnuts, chopped
• 1/2 cup apricot preserves, heated in microwave for a few seconds to make it spreadable
• 1 egg beaten with 1 tablespoon milk

1. Cream the cream cheese and butter with an electric mixer until it is light and fluffy. The fluffier the lighter and flakier the final pastry will be.
2. Add 1/4 cup granulated sugar, the salt, and vanilla.
3. On low speed, add the flour and mix just until ingredients come together into a dough.
4. Put the dough on a floured board (or your counter) and roll it into a ball. Cut the ball in quarters, flatten slightly, wrap each piece in plastic, and refrigerate for 30 to 60 minutes. I can never wait 60 minutes so I give you the option!
5. Combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
6. Again, on a board or your counter, roll each ball of dough into a 9-inch circle. This is not an exact shape or measurement.
7. With a pastry brush, brush the dough with 2 tablespoons apricot preserves almost to the edges, and sprinkle with 1/2 cup of the filling. With a rolling pin, press the filling lightly into the dough. Cut the circle into 12 equal wedges. I must admit, if I want smaller pastries, I will cut he circle into smaller wedges, maintaining a triangular shape.
8. Starting with the wide edge, roll up each wedge, place the cookies, point side down, on a baking sheet lined with parchment paper and chill for 30 minutes. This time I do wait the 30 minutes because they will not hold their shape if they are at room temperature. (The rugelach can also be frozen at this point for up to 2 months and left in refrigerator to defrost before baking.)
9. Preheat the oven to 350 degrees F.
10. Brush each cookie with egg wash. Mix 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Pumpkin Spice Latte Cupcakes

(from http://www.handletheheat.com/)

Makes 2 dozen

• 2 2/3 cups all-purpose flour
• 3 tablespoons espresso powder
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon salt
• 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
• 1 cup sugar
• 1 cup brown sugar
• 1 cup canola or vegetable oil
• 3 large eggs

For the whipped cream:

•  2 1/4 cups heavy cream, chilled
• 1/4 cup confectioners' sugar

For garnish:

• caramel sauce (I used half of this recipe)
• cinnamon

For the cupcakes:

Preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, mix together the pumpkin, granulated sugar, brown sugar and oil on medium speed. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. Let cool completely.
For the frosting:

Place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

Pineapple Zucchini Cupcakes with Cream Cheese Frosting

from http://www.skinnytaste.com/

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 cup granulated sugar
• 1/2 cup flaked coconut
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp nutmeg, optional
• 1 pinch ginger, optional
• 2 tbsp coconut oil (or vegetable oil)
• 2 whole large eggs
• 1 tsp vanilla
• 2 cups grated zucchini, unpeeled, squeezed well of all moisture
• 20 oz. can crushed pineapple in juice, drained well

For the Frosting:

• 8 oz 1/3 fat Philadelphia Cream Cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions:

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated zucchini and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack

 

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread or pipe frosting over the cupcakes once they are cooled. You can garnish with chopped pecans or walnuts, if desired.

Boston Cream Pie Cupcakes

From Me and My Pink Mixer, originally from Kraft Kitchens.



1 pkg. yellow cake mix or your favorite recipe

1 pkg. (3.4 oz) Jell-O Vanilla Instant Pudding

1 cup cold milk

1 1/2 cups thawed Cool Whip, divided

4 squares Baker's Semi-Sweet Chocolate

Heat oven to 350 degrees.

 

Prepare cake batter and bake as directed on package for 24 cupcakes.

 

Cool completely.

Beat pudding mix and milk with whisk 2 minutes.  Let stand 5 minutes. Meanwhile, use a serrated knife to cut cupcakes horizontally in half.  Whisk 1/2 cup of the Cool Whip into pudding.   Spoon (I prefer piping) onto the bottom halves of each cupcake, using about 1 T for each.  Cover with cupcake tops.

Microwave remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1 minute, or until chocolate is almost melted.  Stir until well blended.  Let stand 15 minutes, then spread onto cupcakes.

Refrigerate 15 minutes for chocolate to harden.



Red Wine Chocolate Cake

ooohhh lala....from The Smitten Kitchen

(For those of you who have a copy of Annie's Sweet Tooth, this recipe reminds me of the Port Wine Cherry Chocolate Cupcakes on page 91!)



Cake

6 tablespoons unsalted butter, at room temperature
3/4 cup firmly packed dark brown sugar
1/4 cup  white granulated sugar
1 large egg + 1 large egg yolk, at room temperature
3/4 cup  red wine, any kind you like

1 teaspoon vanilla extract
1 cup + 1 tablespoon  all-purpose flour
1/2 cup  Dutch cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon

 

Topping

1/2 cup mascarpone cheese
1/2 cup  chilled heavy or whipping cream
2 tablespoons  granulated sugar
1/4 teaspoon vanilla extract

 

Make the cake:

 

Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.

 

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan.

 

Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.

 

Make the topping:

 

Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip. Dollop generously on each slice of cake. It can also be covered and refrigerated for up to 4 hours.

Pumpkin Bread Pudding (From the Cottage Journal)

8 cups cubed croissants (1/2-inch cubes), toasted
1 cup chopped walnuts
1 cup raisins
1/2 cup crystallized ginger
1 cup half-and-half
1 cup canned pumpkin
1/2 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup caramel ice cream topping
2 tablespoons bourbon

1. Preheat oven to 350˚.

2. Spray 6 (8-ounce) ramekins with nonstick baking spray with flour.

3. In a large bowl, combine toasted croissant cubes, walnuts, raisins, and crystallized ginger.

4. In a medium bowl, whisk together half-and-half, pumpkin, brown sugar, eggs, vanilla, cinnamon, nutmeg, and ginger.

5. Pour over croissant mixture, tossing gently to coat. Let stand for 30 minutes.

6. Divide mixture evenly between prepared ramekins.

7. Bake for 30 to 40 minutes, or until a wooden pick inserted in the center comes out clean. (If the pudding begins to brown, cover loosely with foil.)

8. Remove from oven. Cool in ramekins for 10 minutes.

9. In a medium bowl, combine caramel topping and bourbon, whisking well. Serve over bread pudding.

Ina's Croissant Bread Pudding

(From the Food Network Newsletter)

(The Barefoot Contessa Cookbook, 1999)



Ingredients

• 3 extra-large whole eggs
• 8 extra-large egg yolks
• 5 cups half-and-half
• 1 1/2 cups sugar
• 1 1/2 teaspoons pure vanilla extract
• 6 croissants, preferably stale
• 1 cup raisins

Directions

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.


Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Orange Cranberry Scones (from the Cottage Journal)

Recipe yields 9 scones.



2 cups all-purpose flour 1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon orange zest
1/2 cup cold butter
1/2 cup dried cranberries
6 tablespoons milk
2 large eggs, divided and beaten
1 teaspoon turbinado sugar

1. Preheat oven to 425°.

2. Line a baking sheet with parchment paper. Set aside.

3. In a medium bowl, combine flour, sugar, baking powder, salt, and orange zest, whisking until incorporated. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cranberries, stirring to combine. Set aside.

4. In a small bowl, combine milk and 1 beaten egg, stirring well. Add to flour mixture, stirring just until combined. Turn dough out onto a floured surface, and knead gently 6 to 8 times. Roll dough to a 3/4-inch thickness. Using a 2 1/2-inch round cutter, cut scones from dough. Brush scones with remaining beaten egg, and sprinkle with turbinado sugar.

5. Bake until edges are golden brown, 10 to 12 minutes.



Pecan Toffee Shortbread (from The Cottage Journal)

Recipe yields 3 dozen cookies

1 cup butter, softened
2 cups all-purpose flour
1⁄2 cup confectioners’ sugar
1⁄4 cup cornstarch
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 1⁄2 cups semisweet chocolate morsels, melted
1⁄2 cup chocolate-covered toffee bits

1. In a large bowl, beat butter at medium speed with an electric mixer until creamy.

2. In a medium bowl, combine flour, confectioners’ sugar, and cornstarch. Add flour mixture, cream, and vanilla to butter, beating until well combined. Add pecans, beating to combine. Wrap dough in plastic wrap, and refrigerate for 2 hours.

3. Preheat oven to 350°. Line baking sheets with parchment paper. Set aside.

4. On a lightly floured surface, roll dough to 1/4-inch thickness. Using a 2-inch square cutter, cut out dough. Place 1 inch apart on prepared baking sheets.

5. Bake until lightly browned, 12 to 14 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.

6. Dip half of each cookie in melted chocolate, and place on baking sheets lined with parchment paper. Sprinkle chocolate halves with toffee bits. Let stand until chocolate is set, approximately 1 hour. Store in an airtight container.



Pecan Pie Muffins

It is such a simple recipe to mix up......

Pecan Pie Muffins

1 c. chopped pecans

1 c. brown sugar, packed

1/2 c. unbleached flour

2 eggs

1/2 c butter or coconut oil

melted and cooled slightly

Mix pecans, brown sugar and flour in a large bowl; make a well in the center and set aside. In a separate bowl, beat eggs just until foam appears. Stir in butter or oil. Add pecan mixture; stir just until moistened. Spoon batter into muffin cups greased only on the bottom, filling about 2/3 full. Bake at 350 degrees for 20 to 25 minutes, until golden. Promptly remove from muffin tin; cool on a wire rack. Makes 9. 

They are pretty and very nummy!

 

This "nummy" :-) recipe comes from Gooseberry Patch via

http://prairieflowerfarm.blogspot.com

Angel Berry Trifle

Ingredients

• 1-1/2 cups cold fat-free milk
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 cup (8 ounces) fat-free vanilla yogurt
• 6 ounces reduced-fat cream cheese, cubed
• 1/2 cup reduced-fat sour cream
• 2 teaspoons vanilla extract
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
• 1 prepared angel food cake (18 inches), cut into 1-inch cubes
• 1 pint each blackberries, raspberries and blueberries

 

http://www.tasteofhome.com/recipes/Angel-Berry-Trifle?pmcode=ILGDL04S&_mid=2273981&_rid=2273981.895303.124896

Directions

• In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
• In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
• Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate. Yield: 14 servings.

White Texas Sheet Cake

 

 

WHITE TEXAS SHEET CAKE

Recipe from: All Recipes.com via Life as a Lofthouse (food blog)

                                                                                                     

• 1 cup Butter
• 1 cup Water
• 2 cups All-Purpose Flour
• 2 cups Sugar (white granulated)
• 2 Eggs, beaten
• 1/2 cup Sour Cream
• 1 tsp Almond Extract
• 1 tsp Baking Soda
• 1 tsp Salt

FROSTING:

• 1/2 cup Butter
• 1/4 cup Milk
• 4 1/2 cups Confectioners' Sugar
• 1/2 tsp Almond Extract

Directions:  In a medium saucepan bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar. Mix. Then add in eggs, sour cream, extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth.  (No need to use an electric mixer!)

Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 for 20-22 minutes or until golden brown. Cool for about 20 minutes.

FOR FROSTING:  In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in sugar and extract. Stir until smooth and all combined. Spread over warm cake. Decorate cake with sprinkles, if desired

Need your help....

As many of you know, this blog was started as a continuation of the cookbook, Annie's Sweet Tooth (and other savory delights!)

This cookbook was printed in honor of my sister, Ann Hallberg, who passed over on November 21, 2009 due to complications from MDS.  MDS is myelodysplastic syndromes, a very rare form of cancer of the bone marrow.  The cookbooks are $10 each and 100% of funds received goes to the MDS Foundation.  There are over 200 recipes within the book as well as household tips and hints.

We have 113 cookbooks left and I would like to see them sold as soon as possible so I may then tackle my next MDS Foundation fundraiser.  If I have to ship the book(s), I am asking for $3.00 to cover the cost of 1st class mailing.
For 2 or 3 books, I can ship in priority packaging for $5.00; 4 to 10 books can fit into a mid sized priority box for $11.00

I know times are tough and everybody is hurting, but think of the ways this $10 can help someone.  Please consider a purchase.  I want to make my special angel smile.  GOD BLESS!!

Citrus Buttercream Frosting

• 1 3-ounce package cream cheese, softened
• 1/4 cup butter, softened
• 3 cups sifted powdered sugar
• 2 tablespoons orange juice
• 1 cup whipping cream
• 2 tablespoons finely shredded orange peel
• 1 tablespoon finely shredded lemon peel

Beat together cream cheese and butter 'til fluffy. Add powdered sugar and orange juice. Beat 'til combined. In a small bowl beat whipping cream to soft peaks; add to cream cheese mixture. Add orange peel and lemon peel. Beat on low until combined. Enough for 12 cupcakes.

This is Melissa Rolston's swiped recipe from a magazine in a doctors office waiting room...okay..how many of you have done that?  :-)

From a Victora Trading Company e-mail http://vtcemail.s3.amazonaws.com/images/July1Wraps.html

http://www.victoriantradingco.com/index.html

Coconut Cherry Cream Squares

 

Directions

• In a small bowl, combine the flour, coconut and brown sugar; cut in butter until crumbly. Press into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 7-10 minutes or until lightly browned. Cool on a wire rack.
• In a small saucepan, combine the flour, sugar, sugar substitute and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
• Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
• Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting. Yield: 16 servings.
  
  Editor's Note: This recipe was tested with Splenda No Calorie Sweetener and Land O'Lakes stick light butter. Look for Splenda in the baking aisle of your grocery store.

Nutritional Analysis: 1 piece equals 142 calories, 4 g fat (3 g saturated fat), 31 mg cholesterol, 95 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Coconut-Cherry Cream Squares published in Light & Tasty August/September 2005, p44

http://www.tasteofhome.com/recipes/Coconut-Cherry-Cream-Squares?pmcode=ECB51VH099&_mid=2272364&_rid=2272364.893803.124982

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup flaked coconut
• 3 tablespoons brown sugar
• 3 tablespoons cold reduced-fat butter
• 
  FILLING:
• 1/3 cup all-purpose flour
• 1/4 cup sugar
• Sugar substitute equivalent to 1/4 cup sugar
• 1/4 teaspoon salt
• 2-1/2 cups fat-free milk
• 2 eggs, lightly beaten
• 1/2 cup flaked coconut
• 2 teaspoons coconut extract
• 1 can (20 ounces) reduced-sugar cherry pie filling

Apple Crisp Pie

This yummy recipe comes from Cris Hamilton from Anna, TX who submitted it to Gooseberry Patch for one of their new cookbooks.  Looks easy as pie!!

<>21-oz. can apple pie filling
9-inch deep-dish pie crust
1/2 c. brown sugar, packed
1/2 c. sugar
1 c. quick-cooking oats, uncooked
1 T. cinnamon
1/4 c. butter, sliced

Pour apple pie filling into pie crust. In a separate bowl, combine sugars, oats and cinnamon. Sprinkle over top; dot with butter. Bake at 375 degrees for 30 minutes. Serves 8.

Eclairs in a Jar

Last, but certainly not least, this comes from http://meandmypinkmixer.blogspot.com/

1-2 sleeves Graham Crackers

2 (3.4 oz) boxes Instant French Vanilla Pudding

3 1/2 cups milk

1 (8oz. ) container whipped topping, thawed

1 tub chocolate frosting

Wash and thoroughly dry jars.

 

Break graham crackers into small pieces and line the bottom of each jar.

 

In a large mixing bowl combine the pudding and milk, beating at medium speed for two minutes.

 

Fold in thawed whipped cream.  Divide pudding mixture amoung the jars filling about 2/3 full.

 

Top with another layer of graham cracker pieces, covering the entire surface as well as you can.

 

Pipe a layer of chocolate frosting on the graham crackers.  (I used a Wilton #21 tip)

 

Refrigerate for several hours before putting the lids on so the frosting can firm up.

 

 

Lemon Bars

This one comes from Krazy in the Kitchen!  (aren't we all at times?  :-)

1 1/2 cup butter
3 cups flour
3/4 cup powder sugar
1/2 tsp salt

Mix together, pat into a greased 9×13 pan and bake 350 degrees for 15 minutes.

4 eggs, slightly beaten
2 cups sugar
1/4 cup flour
6 Tbsp lemon juice

Mix together, pour over cooked crust and bake at 350 degrees for 25 minutes.  Cool, dust with powder sugar and cut into bars. Enjoy!

I hope you have enjoyed this blast of goodie posts! 

I know I've been a little behind with my postings. 

How's your summer been?  What are your favorite summer treats?

Until next time,

hugs!

Key Lime Cupcakes

I am gaining pounds just by reading over these delightful recipes!  This one came from http://www.southernladymagazine.com/.  There's a little special treat to go along with the recipe...see below!!

Makes 1 dozen

3/4 cup unsalted butter, softened
3/4 cup sugar
1 tablespoon key lime zest
3 large eggs
1 1/4 cups all-purpose flour
1/2 cup graham cracker crumbs
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup half-and-half
2 tablespoons fresh Key lime juice
Key Lime Filling (recipe follows)
Key Lime Buttercream (recipe follows)
Garnish: graham cracker crumbs, fresh Key lime slices

1. Preheat oven to 350°. Line a 12-cup muffin pan with paper liners; set aside.
2. In a large bowl, combine butter, sugar, and lime zest. Beat at high speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. In a separate bowl, whisk together flour, cracker crumbs, baking powder, and salt.
4. In a small bowl, whisk together half-and-half and lime juice. Gradually add flour mixture to butter mixture, alternately with half-and-half mixture, beginning and ending with flour mixture.
Spoon batter into prepared muffin cups until each cup is 2/3 full. Bake for 16 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 5 minutes. Remove from pan, and cool completely on a wire rack.
5. Using a melon baller, carefully remove a small amount of cake from center of each cupcake. Spoon or pipe about 1 teaspoon Key Lime Filling in center of each cupcake. Frost tops of cupcakes with Key Lime Buttercream. Garnish with graham cracker crumbs and fresh Key lime slices, if desired.

Key Lime Filling

Makes 1 1/2 cups

1 (3-ounce) package cream cheese, softened
1/4 cup confectioners’ sugar
1 (10-ounce) jar lime curd

1. In a medium bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until smooth. Add curd, beating until combined. Cover and refrigerate for up to 3 days.

Key Lime Buttercream

Makes about 4 cups

1 1/2 cups sugar
4 egg whites
2 teaspoons vanilla extract
2 cups unsalted butter, softened
2 teaspoons Key lime zest

1. In the top of a double boiler over simmering water, combine sugar and egg whites. Cook, whisking constantly, until mixture reaches 140° on a candy thermometer. Remove from heat, and transfer to a large bowl. Beat at high speed with an electric mixer for 10 minutes. Reduce mixer speed to medium-low; add butter, 1 tablespoon at a time, beating well after each addition. Beat in Key lime zest. Use immediately.

 

Surprise!  Use this link to get a pattern to make your own cupcake wrappers:

http://www.southernladymagazine.com/download/WrapperTemplate.pdf

Sweet Potato Brownies with Whiskey Caramel Pecan Glaze

• 1 cup (2 sticks) softened unsalted butter
• 2 cups granulated sugar
• 4 eggs
• 2-½ cups grated raw sweet potato (peel ‘em first)
• 1-½ cups sifted all-purpose flour
• 1 teaspoon salt
• 2 Tablespoons molasses
• 2 teaspoons vanilla extract
• Whiskey Caramel Pecan Glaze
• 1-½ cups caramel topping (see notes)
• 1-½ cups coarsely chopped pecans
• 1/4 cup whiskey, or less to taste. I used Jack Daniel’s

Instructions

 

1. Preheat oven to 350 degrees
2. In a stand mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy.
3. Add eggs and beat until fully incorporated.
4. Add flour, salt, molasses, vanilla, and shredded sweet potato. Mix on medium-low until batter is smooth and even.
5. Grease and lightly flour a 9×13 baking pan. Spread batter in pan and smooth top with spatula. Bake for 30 minutes.
6. Remove from oven and prepare the glaze by simply stirring together whiskey, caramel, and pecans. The mixture will be fairly watery. Pour the sauce evenly over the surface of the brownies and return the pan to the oven.
7. Sweet Potato Brownies with Whiskey Caramel Pecan GlazeBake for 5-10 minutes more to toast the pecans and make the glaze nice and bubbly. Remove from oven and cool completely before cutting. These cut really nicely if you let them cool – so be patient.

 This recipe came from http://blog.bakeitpretty.com/

 

 

Lemon Drop Cookies

Ingredients:
1 box lemon cake mix
2 eggs
1/3 cup vegetable oil
1 tsp lemon extract
1/3 cup powdered sugar

Directions:

Preheat Oven to 375

In a large bowl combine cake mix, eggs, oil, and lemon extract; mix
until well blended. Using a teaspoon form dough, and drop into a bowl
of powdered sugar. Roll them until they are lightly covered. Place on
an cookie sheet. Bake for 6 to 9 minutes.

This recipe came from Coupon Cookin by Nikki.  http://www.couponcookin.com/

Raspberry and Chocolate Nachos

6 flour tortillas
1/4 cup sugar
1 Tbsp Cinnamon
Raspberries
1/4 cup butter (melted)
1 cup chocolate chips (I used dark chocolate)
Whipping Cream

 

Preheat oven to 350 degrees. Mix the sugar and cinnamon together in a separate bowl.  Take the tortillas and baste with butter than sprinkle with sugar cinnamon mixture. Cut into pieces with a pizza cutter and place on a ungreased cookie sheet. Bake for 12 minutes or until sides of tortilla start to fold up. Let cool.  Take the chocolate chips and melt in microwave in 1 minute increments until fully melted. Take the raspberries and put into a separate bowl and sprinkle with sugar mash together. Sprinkle the raspberries on top of the chips then take the melted chocolate chips and drizzle on top then finish off with whipping cream, if desire! Enjoy!

 

*Can use Strawberries in place of Raspberries.

 

 

And I owe  somebody an apology...I saved this recipe but neglected to note from where I got it.  If it was yours, please claim it and I thank you!!

 

 

Cashew Caramel Brownies

Today's recipe was found at  http://www.5dollardinners.com

 

Ingredients

• 4 oz. bittersweet baking chocolate, chopped
• 1 cup (dairy-free) margarine or butter
• 2 cups chocolate chips, divided
• 4 eggs
• 1 3/4 cup sugar
• 2 tsp vanilla
• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 20 caramel chew candies, cut into quarters
• 1 cup cashews, chopped

Directions

• Preheat the oven to 350 and grease and flour a 9×13 inch baking dish.
• Melt the chopped baking chocolate with the margarine or butter and 1 cup of the chocolate chips in a glass bowl in the microwave for 1 1/2 minutes.  Stir together. Let cool while you start on the next part.
• In a stand mixer or mixing bowl, beat together the eggs, sugar and vanilla.  After the chocolate mixture has cooled, beat it into the eggs mixture. Stir in the flour, baking powder and salt.
• Then gently fold in the rest of the chocolate chips, the caramel candy pieces and the chopped cashews.  Pour the batter into the prepared baking dish.
• Bake in the preheated oven for 30 to 35 minutes, or until toothpick comes out clean in the center.
• Let cool slightly before cutting and serving.  Serve warm so the caramels are ooey, gooey good!
• To serve after cooled, warm them in the microwave for 8 to 10 seconds, or long enough to make the caramels soft again!

Enjoy!

Almond Poppy Seed Muffins

Today's recipe share comes from one of may favorite food blogs, Cooking During Stolen Moments. http://stolenmomentscooking.com/

I love a good cup of coffee with something slightly sweet like a good muffin or scone.  Have not attempted scone making as yet, though I did pick up a scone cookbook from a tag sale recently.  When I saw this recipe, I thought, this will hit the spot!

Almond Poppyseed Muffins

• 3 c. flour
• 1 c. + 3 T. sugar
• 1 1/2 T. baking powder
• 1/2 t. salt
• 1/2 c. sliced almonds
• 2 1/2 T. poppyseeds
• 1/2 c. butter, melted and cooled
• 1/4 c. vegetable or canola oil
• 3 eggs
• 1 1/2 c. milk
• 1 1/2 t. almond extract

1. In a large bowl, whisk together the flour, 1 c. sugar (reserve the remaining 2T. sugar), baking powder and salt until combined. Stir in the sliced almonds, reserving2 T. for topping, and poppyseeds.

2. In a second bowl, combine the remaining ingredients and whisk until fully combined. Pour the wet ingredients into the dry ingredients and stir just until everything is moistened and combined. Be careful not to over-stir.

3. Pour into greased or lined muffin tins. In a small bowl, combine the reserved 2 T. sugar and 2 T. sliced almonds. Sprinkle on top of each muffin.

4. Bake at 375 degrees for 12-14 minutes for a mini-muffin tin and 15-18 minutes for a regular-sized muffin tin, until fully cooked. (Use the toothpick test, if needed.) *Makes about 4 dozen mini muffins or 2 dozen regular sized muffins.

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      "One cannot think well, love well, sleep well, if one has not dined well." - Virginia Woolf



Lime Pound Cake with Strawberry Sauce

Today's recipe comes from the Cottage Journal newsletter published by Hoffman Media.  I haven't tried this yet....but honey....you know I will!

Makes 1 (10-inch) cake (about 12 servings)

2 (16-ounce) boxes pound cake mix, Betty Crocker®
1 1⁄3 cups water or whole milk
1⁄2 cup butter, softened
4 large eggs
1 teaspoon lime zest
1 tablespoon lime juice
Strawberry Sauce (recipe follows)
Garnish: lime wedges, fresh strawberries

1. Preheat oven to 350°. Lightly spray a tube pan with nonstick baking spray with flour.

2. In a large bowl, combine cake mix, water, butter, and eggs; beat at low speed with an electric mixer for 30 seconds. Increase speed to medium, and beat for 2 minutes, stopping to scrape bowl as needed (batter will be thick). Stir in lime zest and lime juice. Spoon batter into prepared pan.

3. Bake for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan; cool completely on a wire rack. Serve with Strawberry Sauce. Garnish with lime wedges and strawberries, if desired.
STRAWBERRY SAUCE
Makes about 1 cup

1 1⁄2 cups fresh strawberries, hulled, Driscoll’s®
1⁄3 cup sugar, Domino®
2 teaspoons lime zest

1. In the work bowl of a food processor, combine strawberries, sugar, and lime zest; process until smooth, stopping to scrape down sides.

Enjoy!!

Cream Cheese Filled Strawberries



'First heard of this delightful dessert from Candy Walker.  Then saw an actual step by step recipe posted in http://annaandblue.blogspot.com/decided to share that today.  Here we go....

Ingredients:

8 ounce package cream cheese

1/4 cup powdered sugar

1/2 tablespoon vanilla extract

 

Using a mixer on medium speed, combine all of your ingredients together until fluffy.

 

Set aside.

 

Cut the tips off of the strawberries.

 

Cut the tops off of the strawberries.

 

Place the strawberries on their bottoms. 

 

 Take a small melon baller to scoop out the tops. 

 

 Fill a pastry bag with the cream cheese mixture.

Using a star tip, pipe into berries until the cream cheese mixture

brims over the tops.

And, enjoy!!



A is for Apple...

For some reason, I have never made an apple pie.  I think the idea of making the  crust intimidates me as I have never been successful with anything that needed to be rolled out, including cookie dough. 

I do make a super apple crisp from a tried and true recipe from a very old Amy Vanderbilt cookbook; but, as I was going through some old magazines the other day, I came across this apple pie recipe which calls for refrigerated pie crust....so I just may try it!

Best Apple Pie

(from April 1, 2011 Family Circle Magazine)

Bakes at 425 degrees for 40 minutes

Makes one nine inch pie

2 pounds cooking apples, pared, quartered, cored & thinly sliced (8 cups)

1/3 cup firmly packed light brown sugar

1/3 cup granulated sugar

1 Tab. cornstarch or 2 Tab. flour

1 teas. ground cinnamon

1/4 teas. ground nutmeg

1/4 teas. salt

1 @ 15 oz. pkg of refrigerated pie crusts

2 Tab. butter or margarine

Water or milk

Sugar for sprinkling

1.  Heat oven to 425 degrees.  Place apples in a large bowl; mix sugars, cornstarch or flour, cinnamon, nutmeg and salt in a smaller bowl;  sprinkle over apples; toss gently to mix.  Let stand until a little juice forms, about 10 minutes.

2.  Meanwhile prepare pie crust, following package directions.  Roll out (drat...those words again!) half the dough to a 12 inch round on a lightly floured surface; fit into a nine inch pie plate;  trim overhang to 1/2 inch.

3.  Pile apple mixture into pastry; dot with butter or margarine.  Moisten edge of bottom pastry with water.  Roll out remaining pastry for top to a 12 inch round, carefully draping over filling.  Trim overhand to one inch; turn edges under and press together to seal.  Flute decoratively.  Cut vents in pastry with paring knife.

4.  For a crispy-sugary top, brush top of pastry with a little water or milk and sprinkle lightly with sugar.

5.  Bake at 425 degrees for 40 minutes or until the juices bubble through slits and apples are tender.  If edge is browning too fast, cover with a narrow strip of foil.  Cool completely or serve slightly warm.

WHERE is my carrot cake recipe??

I made a carrot cake, direct from heaven, but I can not find my recipe.  I can not even remember if the recipe was from a cookbook or in my stash of magazine rip outs and on line print outs.  What's a gal to do?

I went through every cookbook on the kitchen shelves and went through every recipe in my "goodies" folder....just not there.  I have only one hope and that is I shared this recipe with my SIL, Susan.  Just emailed her...

However, in my search, I did find this little gem.  I have never tried it but will put it on the very long roster of desserts to try!

Carrot Cheesecake

1 package 2 layer size carrot cake mix

1 cup water

1/2 cup cooking oil

6 eggs

1/2 cup raisins

3 @ 8 oz packages of cream cheese, softened

1 1/2 cups granulated sugar

2 teas. vanilla

Nonstick cooking spray

2 Tab powdered sugar

1 Tab water

1 teas. ground cinnamon

1/2 cup coarsely chopped walnuts

1 cup powdered sugar

3 to 4 teas milk

1. Preheat oven to 325 degrees.  Grease and flour 10 inch spring form pan; set aside.  In a large bowl, combine carrot cake mix, 1 cup water, oil and 3 of the eggs.  Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.  Beat on medium speed for three minutes.  Fold in raisins.  Pour into pan.

2.  In another large bowl, beat cream cheese with electric mixer on medium speed until smooth.  Beat in granulated sugar and vanilla until smooth.  Beat in remaining three eggs just until combined.  Slowly pour over carrot cake layer.  Place spring form pan on baking sheet.

3. Bake for 1 1/2 to 1 3/4 hours or until center is set (Top will be uneven and center may fall slightly as it cools).  Cool in pan on wire rack for 15 minutes.  Using a small sharp knife, loosen the cake from the sides of the pan.  Cool 30 minutes and remove the sides of the pan; cool completely and refrigerate at least four hours before serving.

4. Preheat oven to 325 degrees.  Line a small baking pan with foil; lightly coat foil with cookie spray.  In a bowl, combine 2 tab. powdered sugar, 1 tab. water and the cinnamon.  Stir in the walnuts.  Spread nuts in an even layer on the baking pan.  Bake 8 minutes or until nuts are lightly toasted, stirring once.  Cool.

5.  In a medium bowl, combine 1 cup of powdered sugar and enough milk to make a drizzling consistency.  Cut cheesecake into wedges and place each on a serving plate.  Drizzle each serving with the powdered sugar icing.  Break up the walnuts and place atop cheesecake wedges.  "Should" make 16 servings. hehe

This came from the March 2009 issue of Better Homes & Gardens!

Cookbook Correction!

Page 46, Peggy’s Easy Tuna Casserole should read “In 9 x 13 pan, mix cream of celery soup, tuna, noodle and 2 cans of water.” 

I am very sorry for omitting the water.

Debra Barone's Standby....

Gotcha!

No, this is actually Michael's Lemon Chicken.  I have been blessed with a husband who cooks.  Not only does he cook, but he cleans up afterwards AND he presents his creations ala Saveur...

Michael's Lemon Chicken

Tastes as great as it looks!

Take four chicken breasts & press into a bread crumb mixture (Plain panko crumbs, garlic powder, fresh lemon zest, black pepper, Parmesan cheese.)

 

Add three Tab of olive oil to the pan and heat.  Add the chicken.

 

Squeeze lemon onto both sides of the chicken & add the lemon pieces to the pan.

 

When chicken is brown, cut in half to be sure it is cooked through.  Remove from pan.

 

To the pan and the drippings that remain, add 1/4 cup of white wine, 2 Tab of low fat sour cream and one Tab of fresh tarragon.  Stir until smooth and reduce 50% and the pour over the chicken.

 

For the spinach, get a 12 oz bag or larger.  Put some olive oil and sliced garlic in a pan.  When slightly browned, add the spinach and 3 Tab. of white wine.  Saute until done.  Sprinkle a little Parmesan cheese over the top.

 

Serve and enjoy!

Cookin' the Books

I'll be back with more recipes and food chatter soon, but just wanted to share, if you don't already know, the cookbooks are en route to me as I type.  They will arrive in the next week and I am ready for them!!!

Posters have been printed, press releases have been submitted, thank you notes are printed and labels are written for those who pre-ordered and paid.  We will be collating the mini-advertising packets within the next day and those will go into each cookbook as a special thank you to a few businesses who supported us in our quest.

So, how do I feel about this?  A bit of relief as this has taken up most of my free time in 2011.  Sad as I no longer have it to take up my free time in 2011.  Working with this fund raising adventure for MDS has kept my sister close to me.  I could feel her over my shoulder, guiding me.  I know to many folks that sounds bizarre, but it's true.  I know she is quite happy to have us help the Foundation and bring attention to this rare disease and possibly have some hand in helping others in our own little way.

Little ways are always the best ways.

GOD Bless!

Oooo La La...More Snacking Ideas

'Was going through my non-filed recipes stash and came across this newsletter from September 3, 2010 from The Hungry Girl, Lisa Lillien. (See yesterday's post).

In this newsletter was a compilation of her recommendations for 100 calorie do-it-yourself snack packs.  Read on....

14 almonds

25 dry roasted unsalted pistachios

16 Popchips

15 Guiltless Gourmet Tortilla Chips

12 hard pretzel sticks (NOT the rods!)*

19 hard  pretzel mini twists*

5 cups 94% fat free microwave popcorn

13 Quaker Mini Rice Cakes

4 Hershey's Mile Chocolate Kisses

4 teaspoons mini semi sweet chocolate chips

27 Reese's Pieces

45 mini marshmallows

1/4 cup sweetened dried cranberries

25 jelly beans (like Jelly Belly)

* sodium rich

Hungry Girl also put together her own mixes which remain at 100 calories:

10 small jelly beans + 15 pistachios

9 Reese's Pieces + 8 mini marshmallows + 2 1/2 cups 94% fat free microwaved popcorn

2 teas. mini semi sweet chocolate chips + 6 Quaker mini Caramel Corn Cakes

1 1/2 Tab unsweetened dried cranberries + 5 almonds + 5 mini pretzel twists.

Happy snacking!  Do it, but do it wisely!  xoxo

Snackers!

If you are anything like me, you love to snack.  While I am reading or watching a little television, I have that right hand motion from bag or bowl to mouth. In the past, I have chosen snacks that may not have been the healthiest, or sometimes have overloaded on even the healthier options.

I came across an interesting article in the most recent issue of Good Housekeeping magazine by Dr. Oz with a sample menus from his "Superfast Slim Down Plan".  There are 14 snacks listed which are 125 calories each.

Very exciting!  Here they are:

1. 1 hard cooked egg served with 6 oz low sodium vegetable juice.

2. 2 whole grain fig Newtons.

3. 1 Kashi TLC Fruit & Grain Bar in Dark Chocolate Coconut.

4. 1 Mini Babybel Light with 4 Triscuits

5. 1 Deep chocolate Vita Muffin Top with 1/4 cup raspberries

6. 1 small pear, spread with 1 wedge Laughing Cow Light Blue Cheese

7.  1/2 canned pineapple chunks in juice topped with 2 teas. chopped walnuts    and 2 teas. unsweetened shredded coconut.

8. 15 grapes and 1 reduced fat Cheddar Cheese stick.

9. one 100 calorie bag of popcorn sprinkled with 2 tab Parmesan

10. 6 oz. plain non fat Greek yogurt mixed with 1 teas. honey and dash of pumpkin pie spice.

11. one 12 oz. non-fat latte with one Dark Chocolate Hershey Kiss

12. one Kind Mini Fruit & Nut Delight with 5 grapes

13. 1/2 cup light vanilla ice cream topped with 4 strawberries sliced.

14. 1/2 cup low fat cottage cheese with 1/3 cup cantaloupe chunks plus one Ak-Mak cracker.

Jolly Time Popcorn has the 100 calorie snack size packages and this is actually my usual go to snack in a pinch.  I also enjoy a little glass of the low sodium V8 with a sprinkle of hot sauce in it.  (No alcohol) to  jump start my metabolism.  I also like to keep the little Jello cups (0 calories) on hand or, I believe it is Del Monte, which makes the gelatin cups with fruit.  It is filling.

I also love to check out ideas from the Hungry Girl 200 Under 200 by Lisa  Lillien.  That is, 200 recipes under 200 calories. Lisa also has a wonderful web site and a free daily newsletter (Monday through Friday) at www. hungry-girl.com.  Most of the recipes are servings for one or two and are pretty quick to whip up.

How about Red Hot Chick'n Salad?  This recipe was "inspired by classic Buffalo wings.  It has the heat, the ranch, the celery and the carrots.  What it doesn't have is the fat and calories.  Yay!"

6 ounces cooked skinless lean chicken breast, cubed
3 Tab. fat free mayonnaise
3 Tab. chopped celery
3 Tab chopped carrots
2 teas. reduced fat Parmesan-style grated topping
1 1/2 teas. Franks Red Hot Original Cayenne Pepper Sauce
1/2 teas. dry ranch dip/dressing mix.

In a medium bowl, combine mayo, Frank's, and ranch mix and stir well.  Add chicken, celery and carrots to the saucy mayo and stir.  Sprinkle with Parm style topping and stir again. And, eat up!"

This recipe make two servings (3/4 cup each) and is 142 calories.  Serve on a bed of lettuce or in a high fiber tortilla or eat right from the bowl.  So, if you have the hankering for wings......give this one a try!

See you next time!

Rice is nice...

I was actually never a big fan of rice.  Until, my late teens when an old beau started taking me to Asian restaurants and I discovered fried rice.  Now, that is something I could have eaten day and night, hot or cold.  And the variations from restaurant to restaurant are interesting. 

This past week Mike picked up some Jasmine rice.  I like the scent of Jasmine in perfume and even in tea....wasn't sure how I'd like it in rice....but I liked it. A lot.  He cooked it twice this week; once with peas and mushrooms which were stir fried with 3 tablespoons of olive oil and deglazed with chardonnay wine with 2 tablespoons of  balsamic vinegar.  Then, it was added it to the cooked rice. Yesterday, he cooked it with cabbage and onions.  He cut the cabbage and onions up and added to a pan of olive oil and balsamic vinegar.  He covered it to steam for ten minutes or so and then removed the cover  to brown and then deglazed with wine and again, added to the cooked rice. Twas delicious. 

I have rice on the brain. 

So, today I am bringing you from Sheila Lukins' book, Celebrate, this recipe for Pineapple  Rice.

Pineapple Rice

1 Tab. extra virgin olive oil

1 teas. salt

2 cups long grain rice

8 oz. (in one piece) Virginia or Black Forest Ham

1 20 oz. can crushed pineapple drained, juices reserved

3 scallions included 3" green, thinly sliced on the diagonal

1 carrot, peeled and cut into tiny dice

2 Tab. soy sauce

1/2 cup frozen peas, thawed

2 Tab. snipped fresh chives

salt and freshly ground pepper, to taste

1. Combine 4 cups water with the olive oil and salt in a sauce pan and bring to boil over high heat.  Add the rice, stir and reduce heat to medium and cover the pan.  Cook until all the liquid has been absorbed, about 20 minutes.

2.  Meanwhile, cut the ham into 1/4 inch dice.

3.  Fluff the rice with a fork.  Add the pineapple and toss to combine.  Then add the ham, scallions, carrot, soy sauce and 2 Tab. of the reserved pineapple  juice and transfer it to a serving bowl.

4.  Shortly before serving, add the peas and the chives and season with salt and pepper.  Serve immediately. 

Note:  If you make the rice ahead of time and want to reheat it, do not add the peas and chives.  Place the rice in a microwave safe container, cover with paper towel and reheat on high for 3 to 4 minutes.  Then stir in peas and chives and serve.

I wonder how would this taste with a little bit of coconut thrown in...??  Okay, my everyday foodie friends...love sharing with you!  Catch you next week!