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macdonald recipe collection macdonald recipe collection over the years i have developed a love of cooking and baking and i want to share a little bit of that love with you monday december 13 2010 peppermint bark cupcakes before jumping in to the recipe i am still kicking myself for not taking a picture of these adorable cupcakes next time i promise these cupcakes are so delicious and absolutely adorable just ask the lovely ladies of moms4moms i received so many compliments on them both for their c cuteness and their taste it was quite the ego boost peppermint bark cupcakes ingredients 1 4 cup shortening 1 2 cup sugar plus 1 3 cup sugar divided 1 teaspoon vanilla 2 eggs separated 1 4 cups flour 1 4 cup unsweetened cocoa powder 1 teaspoon baking powder 1 2 teaspoon salt 1 4 teaspoon baking soda 2 3 cup cold water 1 3 cup mini chocolate chips directions preheat oven to 350 degrees line 4 mini cupcake pans this recipe will make 48 mini cupcakes in a medium bowl combine flour cocoa powder baking powder baking soda and salt in a large bowl beat shortening until fluffy add vanilla and 1 2 cup sugar and combine scraping the sides of the bowl down as needed separate eggs one at a time saving the whites for later add egg yolks one at a time mixing well after each yolk carefully add your flour mixture alternating between flour and the 2 3 cup cold water mixing until combined in a separate bowl beat your egg whites until they form soft peaks peaks will fold over once soft peaks have formed add 1 3 cup sugar one tablespoon at a time until stiff peaks are formed this takes forever once your egg whites have formed stiff peaks carefuly fold your egg whites into the cake batter once combined gently fold in chocolate chips use a teaspoon to place a little batter in each cupcake wrapper bake at 350 for about 12 minutes or until a tester inserted in the middle comes out clean remove from oven cool in cupcake tins and start making frosting peppermint buttercream frosting ingredients 1 cup butter softened 2 teaspoons peppermint extract 2 tablespoons milk 5 cups confectioner s sugar divided directions in a medium bowl beat 1 cup of softened butter with an electric mixer on medium speed until fluffy gradually add 2 cups of powdered sugar beating well beat in 2 tablespoons of milk and 2 teaspoons of peppermint extract gradually beat in an additional 3 cups of powdered sugar until smooth if necessary add milk one teaspoon at a time to achieve spreading consistency spoon small amounts into a piping bag and start frosting if desired crush a few candy canes and dust the cupcakes with some of the crushed peppermint and maybe a couple mini chocolate chips this recipe makes more than enough frosting for the cupcake recipe above even you like to give your cupcakes a very tall top hat posted by slm at 3 08 pm no comments email this blogthis share to x share to facebook share to pinterest labels cupcakes dessert thursday november 25 2010 chocolate caramel tart for dessert this thanksgiving i made a chocolate caramel tart it was my second attempt at it the first time i made it i followed this recipe i was underwhelmed at it mostly because i didn t like the crust it was just kind of boring and the whole thing was forgettable so in honor of the holiday i created a new and improved recipe and i am certain it will be delicious chocolate caramel tart crust ingredients 1 stick butter softened 3 4 cup brown sugar regular sugar combo 1 egg 1 2 teaspoon vanilla 1 cup plus 2 tablespoons flour 1 2 teaspoon salt 1 2 teaspoon baking soda 3 4 cup chopped pecans directions 1 heat oven to 375 degrees 2 cream butter sugar and vanilla together add egg and mix well slowly add flour salt and baking soda and combine well add pecans and stir 3 spread dough into a round tart pan 4 bake for 15 minutes or until dough is nice and brown 5 remove from oven and cool on the counter for 10 minutes caramel ingredients 40 unwrapped caramels 1 3 cup heavy cream directions 1 while the crust is cooling combine caramels and heavy cream in a two cup measuring cup 2 microwave for 1 minute stir microwave stir every 30 seconds until melted 3 pour caramel over crust refrigerate 15 minutes chocolate ingredients 1 12oz bag milk chocolate chips 1 3 cup heavy cream 3 4 cup chopped pecans directions 1 while the caramel is cooling combine chocolate chips and heavy cream in a 2 cup measuring cup make sure it s dry as water will make the chocolate seize and it will be unusable 2 microwave for 1 minute stir microwave stir every 30 seconds until melted 3 pour over caramel top with chopped pecans 4 return to the refrigerator and let it cool for 2 hours or until set 5 to serve remove from refrigerator for 10 minutes pop the bottom out of the pan and place on serving platter and serve 6 top with fresh whipped cream if desired posted by slm at 9 57 am no comments email this blogthis share to x share to facebook share to pinterest labels dessert saturday october 23 2010 french lentil rice soup french lentil rice soup ingredients 6 cups chicken or vegetable broth 1 cup lentils picked over and rinsed 2 medium carrots peeled and finely chopped 1 small onion finely chopped 2 celery stalks finely diced 3 tablespoons uncooked rice 2 tablespoons minced garlic 1 teaspoon herbs de provence 1 2 teaspoon salt 1 8 teaspoon ground pepper 1 cup chopped ham or chicken if desired heavy cream or sour cream if desired chopped parsley if desired directions 1 stir together broth lentils carrots onion celery rice garlic herbs de provence salt and pepper in crockpot cover and cook on low for 8 hours or on high for 4 5 hours 2 remove one and a half cups soup and puree in a food processor until almost smooth stir pureed soup back into the crockpot at this time add chopped ham in the soup and let simmer on warm for a few minutes 3 serve soup in bowls garnishing it with a dollop of sour cream or heavy cream and a little fresh parsley this so is so good everyone ate two bowls of it the night we had it and then the boys ate it for dinner again last night as leftovers i served the soup over some steamed rice what was left i tossed in the magic bullet and pureed until smooth and then served it to the baby this recipe is a keeper posted by slm at 10 50 am no comments email this blogthis share to x share to facebook share to pinterest labels crockpot entree soup monday october 11 2010 asian pork on coconut rice with green beans asian pork on coconut rice serves 6 ingredients 1 2 cup sweet chili sauce maggi taste of asia mild 1 4 cup plus 2 tablespoons soy sauce 1 4 cup orange juice 2 tablespoons peeled finally chopped fresh ginger 2 tablespoons honey 2 pork tenderloin salt pepper to taste sesame seeds and scallions for garnish combine first five ingredients to make sauce divide sauce in two small bowls and set aside salt pepper tenderloins and grill 10 minutes before taking the pork off the grill baste repeatedly the pork with half of the sauce when the pork is done remove from grill and let rest for a couple of minutes slice and serve with coconut rice and asian green beans coconut rice 1 can coconut milk jasmine rice prepare rice according to package diractions substituting coconut milk for equilvalent amount of water add a dash of salt and one teaspoon of sugar if milk is unsweetened cook until liquid is absorbed set aside note the second time i made this i needed to have enough rice for eight servings so i used one can of coconut milk and supplemented the milk with some thai coconut curry broth i bought on impulse at the grocery store it was amazing asian green beans ingredients 1 pound fresh green beans ends removed and cut in half olive oil sesame oil soy sauce sugar sesame seeds i use black sesame seeds pinch of red pepper flakes optional directions 1 blanche green beans drain and set aside 2 heat a little olive oil and sesame oil in a saute pan add a little splash of soy sauce and a tiny bit of sugar 3 add blanched green beans and red pepper flakes to the pan and toss cooking until heated 4 sprinkle with sesame seeds and serve this meal is one of my new favorites it s quick and easy and is pretty forgiving the only downside i only had my cell phone camera available to take a picture and the quality isn t great oh well i never claimed to be a photographer photo credit me sorry for the poor quality posted by slm at 8 21 am 1 comment email this blogthis share to x share to facebook share to pinterest labels main dish rice side dish beef mushroom cheddar potato pie before diving into the recipe i just have to share a few thoughts 1 this was originally a rachael ray recipe you can see the original here i changed it up just a tiny bit below is my version 2 just because a recipe says prep time 45 minutes don t take it at its word trust me on this 3 i love my vidalia chop wizard actually if we re being honest i m a sucker for all things as seen on tv i have a mandoline which i also love but for this recipe my chop wizard helped me stay close to the 45 minutes of prep time rachael claimed beef mushroom cheddar and potato pie photo credit me sorry it s not great ingredients 1 5 pounds ground beef 8oz baby bella mushrooms sliced thin and sauteed 1 5 cups carrots cut into 1 4 inch cubes 1 small onion cut into 1 4 inch cubes 2 stalks celery cut into 1 4 inch cubes 1 large clove garlic finely chopped 1 large baking potato peeled and cut into 1 4 inch cubes 1 2 cup beef broth 8 ounces sharp cheddar cheese shredded salt and pepper 2 sheets frozen puff pastry thawed but cold 1 large egg yolk beaten with 1 tablespoon water directions preheat the oven to 375 in a skillet combine the beef mushrooms carrots onion celery garlic and potato and cook breaking up the meat over medium high heat until the beef is cooked through and some liquid has evaporated about 15 minutes lower the heat to medium add the beer and cook for 10 minutes add the cheese 2 teaspoons salt and 1 2 teaspoon pepper let cool on a floured surface roll 1 puff pastry sheet into a 12 inch round place in a deep pie dish roll the remaining puff pastry sheet into an 11 inch round using a slotted spoon transfer the meat mixture to the skillet lightly brush the edge of the crust with some of the egg wash then place the second sheet on top press the edges to seal then trim to a 1 2 inch edge place the pie on a baking sheet brush the top with more of the egg wash and cut an x into the pastry sprinkle with 1 teaspoon salt and 1 2 teaspoon pepper bake for 45 minutes tenting with foil if the crust darkens too quickly transfer to a rack to cool for 15 minutes if you have children take the left over pastry dough roll it again and let them go crazy with the cookie cutters the dough gets tough very fast but they will have fun for a few minutes i thought this was delicious and dan liked it too it tastes like fall on a plate nicholas did as well which is awesome since he s three matthew also three ate a little bit and then asked for ham and cheese ya win some ya lose some disclosure i provided all those links because i wanted to i don t get any money accolations credit etc from providing them posted by slm at 7 44 am no comments email this blogthis share to x share to facebook share to pinterest labels beef main dish sunday august 22 2010 crispy oat cookies crispy oat cookies ingredients 1 cup butter softened 1 cup sugar 1 cup firmly packed brown sugar 1 egg 1 cup vegetable oil 1 teaspoon vanilla extract 3 1 2 cups flour 1 teaspoon baking soda 1 2 teaspoon salt 1 cup regular oats uncooked 1 cup crushed corn flakes 1 2 cup flaked coconut 1 2 cup chopped pecans directions cream butter gradually add sugars beating well at medium speed add egg and beat well add oil and vanilla mixing well combine flour soda and salt add to creamed mixture mixing well stir in oats and remaining ingredients shape dough into 1 inch balls place on ungreased cookie sheets and flatten each ball with tines of a fork bake at 325 degrees for 15 minutes cool slightly remove from cookie sheets and cool on wire racks yield 10 dozen posted by slm at 8 45 pm no comments email this blogthis share to x share to facebook share to pinterest labels cookies jack s sweet hot party pecans jack s sweet hot party pecans ingredients 4 tablespoons butter 3 tablespoons sugar 1 4 cup jack daniel s tennessee whiskey 2 tablespoons tabasco sauce or to taste 1 1 2 teaspooons salt 1 2 teaspoon garlic powder 4 cups one pound pecan halves directions preheat oven to 300 degrees combine all ingredients except pecans in large saucepan bring to a boil over medium heat stirring to blend boil about 3 minutes stir in pecans and toss well to coat spread nuts in a single layer in a jelly roll pan bake 45 60 minutes or until nuts are crisp stirring occasionally cool store in airtight container makes 4 cups posted by slm at 8 42 pm no comments email this blogthis share to x share to facebook share to pinterest labels nuts party food older posts home subscribe to posts atom inspiration my baking addiction southern living food network kelly s recipes bakerella weekly cupcake about me slm i m a wife to an amazing husband mom to three incredible boys daughter of two great parents and a christian doing my best to serve my awesome god view my complete profile search by topic or ingredient appetizer 4 beef 4 breakfast 3 casserole 3 chicken 13 crockpot 5 dessert 8 main dish 17 party food 6 pasta 2 pork 4 side dish 3 blog archive 2010 27 december 1 peppermint bark cupcakes november 1 october 3 august 6 july 1 june 3 may 2 april 3 march 5 february 2 2009 43 september 1 august 2 july 40 2008 1 december 1 simple theme powered by blogger