Po Man's ham recipe. It's awesome!
http://www.pomanmeals.com/brown-sugar-glazed-ham/
Tuesday, February 18, 2014
Tuesday, February 11, 2014
Chunky Monkey magick Bars
2 C Graham cracker crumbs (about 1 ½ packages crackers)
1/2 C Unsalted butter, melted
1 Can Sweetened condensed milk (14 oz)
1 C Chopped Walnuts
1 C Shredded coconut
1/2 C White chocolate chips
1/2 C Milk chocolate chips
1 C Banana chips
5 Oz Kraft Caramel bits
Preheat oven to 350°
Use a food processor to grind crackers into a fine crumb. Pour crumbs into a 13x9 inch baking sheet.
Melt butter in the microwave 20-30 seconds until completely melted. Pour over graham cracker crumbs and use a spoon to mix butter into crumbs. Using your hands, gently pat the crumbs into
the bottom of the baking sheet. Be sure to cover the bottom evenly.
Pour half can of sweetened condensed milk over cookie crumbs
Next, spread walnuts, shredded coconut and chocolate chips over top of the milk to cover evenly.
Pour the remaining half the can over top of the walnuts, coconut and chocolate chips.
Bake at 350° for 25-30 minutes until the edges start to turn golden brown. Remove from oven and allow mixture to cool for 5 minutes. In a Ziploc bag, use your hand to gently press and break apart the banana chips. Sprinkle on top of the bars and gently press into the top of the bars.
Allow bars to cool completely.
In a microwave safe bowl, pour 5 oz of Kraft caramel bits in the bowl. Microwave according to package instructions; in 20-30 second increments, stirring well after each increment. The caramel will be HOT, so use an oven mitt to remove from microwave. It is possible to microwave and burn the caramel if you microwave for too long, trust me. Once the caramel is melted, use a spoon to spread moving your spoon back and forth over the top of the bars.
Allow the caramel to cool completely. You will want to cut these bars before putting in the fridge, because the caramel will become too hard to cut though. I keep my bars in the fridge in an airtight container. I remove them about 10 minutes before serving to allow the bars to soften slightly.
Samoa Cookie Cocktail
2 oz. (60ml) Godiva Chocolate
2 oz. (60ml) Malibu Coconut Rum
1 oz. (30ml) Disaronno Amaretto
1/2 Cup Shredded, Sweetened Coconut...
3 Tbsp. Chocolate Syrup
Samoa cookies for garnish
2 oz. (60ml) Malibu Coconut Rum
1 oz. (30ml) Disaronno Amaretto
1/2 Cup Shredded, Sweetened Coconut...
3 Tbsp. Chocolate Syrup
Samoa cookies for garnish
Saturday, December 21, 2013
Cream of Crab Soup
1 pound Maryland jumbo lump crab meat...
1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
2 pints heavy whipping cream
1 quart half and half
cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1 pint milk
Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.
1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
2 pints heavy whipping cream
1 quart half and half
cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1 pint milk
Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.
Thursday, December 5, 2013
52 Clove Cream of Garlic Soup
26 garlic cloves, peeled
2 tablespoons olive oil
2 tablespoons (1/4 stick) organic butter (grass fed)
1/2 teaspoon cayenne powder
1/2 teaspoon ginger
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
26 garlic cloves, peeled
1/2 cup coconut milk
3 1/2 cups broth
4 lemon wedges
Preheat oven to 350F. Place 26 garlic cloves on a piece of foil add the olive oil and wrap up package. Bake until garlic is golden brown and tender, about 45 minutes. Cool. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavor.
Squeeze juice of 1 lemon wedge into each bowl and serve.
Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.
Second time I made it I used heavy cream instead of coconut milk and I added two large yellow potatoes and let the soup simmer until the potatoes were tender.
2 tablespoons olive oil
2 tablespoons (1/4 stick) organic butter (grass fed)
1/2 teaspoon cayenne powder
1/2 teaspoon ginger
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
26 garlic cloves, peeled
1/2 cup coconut milk
3 1/2 cups broth
4 lemon wedges
Preheat oven to 350F. Place 26 garlic cloves on a piece of foil add the olive oil and wrap up package. Bake until garlic is golden brown and tender, about 45 minutes. Cool. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavor.
Squeeze juice of 1 lemon wedge into each bowl and serve.
Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.
Second time I made it I used heavy cream instead of coconut milk and I added two large yellow potatoes and let the soup simmer until the potatoes were tender.
Thursday, November 28, 2013
Zucchini Fritters
vegetable oil for frying
3 cups grated zucchini...
1 cup diced onion
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 cup prepared mayo
juice of half a lime
1/2 tsp chili powder
I started by pouring the vegetable oil in my skillet so that it was half an inch deep and turned the heat to medium. Meantime, I combined the zucchini, onion, and eggs in a large bowl.
I gave the mixture a good stir to combine. It got all kinda frothy. Awesome.
Next, I combined the flour, baking powder, 1/2 tsp of chili powder, salt, and pepper in a small mixing bowl and stirred to combine. To finish the batter, I added the dry ingredients to the zucchini mixture and folded it all together.
To test my oil, I dipped a spoon into my batter then dipped the spoon into the oil. Once the oil bubbled in contact with the batter, I knew it was hot enough. I dropped my batter into the oil by the heaping tablespoon, frying about six fritters at a time. They cooked for 2-3 minutes a side. Once the centres were firm, I removed the fritters from the oil and let them drain on a dinner plate lined with paper towel.
To make the dip, I simply combined the prepared mayo, lime juice, and chili powder in a small mixing bowl and stirred it all up. This is a seriously yummy dip! I love limes. And chili powder. And mayo. So this really couldn't go wrong.
3 cups grated zucchini...
1 cup diced onion
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 cup prepared mayo
juice of half a lime
1/2 tsp chili powder
I started by pouring the vegetable oil in my skillet so that it was half an inch deep and turned the heat to medium. Meantime, I combined the zucchini, onion, and eggs in a large bowl.
I gave the mixture a good stir to combine. It got all kinda frothy. Awesome.
Next, I combined the flour, baking powder, 1/2 tsp of chili powder, salt, and pepper in a small mixing bowl and stirred to combine. To finish the batter, I added the dry ingredients to the zucchini mixture and folded it all together.
To test my oil, I dipped a spoon into my batter then dipped the spoon into the oil. Once the oil bubbled in contact with the batter, I knew it was hot enough. I dropped my batter into the oil by the heaping tablespoon, frying about six fritters at a time. They cooked for 2-3 minutes a side. Once the centres were firm, I removed the fritters from the oil and let them drain on a dinner plate lined with paper towel.
To make the dip, I simply combined the prepared mayo, lime juice, and chili powder in a small mixing bowl and stirred it all up. This is a seriously yummy dip! I love limes. And chili powder. And mayo. So this really couldn't go wrong.
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