Thursday, January 20, 2011

A little of everything

XO Smores! How cute is that--I love this fun idea, found at The Idea Room.

I've been wanting to make these since we moved into our house. I also love the idea of putting them next to your child's bed so they can read before going to sleep at night, or just relax on their bed reading. :)

The following recipes from Studio 5 look good to me. :) I am also trying to obtain a three month supply of food for our family--here is a great resource you might want to check out!

Hot cocoa Sticky Bundt
  • 24 Rhodes™ Dinner Rolls, thawed but still cold
  • 1 1/2 cups milk chocolate chips
  • 1/2 cup Stephen's Gourmet Hot Cocoa mix
  • 1/4 cup pecans
  • 2/3 cup toffee bits
  • 1/2 cup butter, melted
  • 1/2 cup packed brown sugar

Cut rolls in half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. Dip each roll half in gourmet cocoa mix until well coated. Place in a large sprayed bundt pan, alternately with pecans and toffee bits. Sprinkle any remaining cocoa mix over rolls. Combine butter and brown sugar in a small microwave safe bowl. Microwave 30 seconds. Stir until completely combined and pour over rolls.

Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.

Korean Tacos with Cucumber Cilantro Lime Salsa
Korean BBQ Meat
  • 2 1/2 - 3 pounds short ribs or chuck roast
  • 1 Bartlett Pear peeled, and diced
  • 3 green onions, sliced
  • 3 tbsp Rice Vinegar Dressing
  • 1/3 cup packed brown sugar
  • 2 tbsp granulated sugar
  • 1/2 cup Ginger Flavored Soy Sauce, or regular soy sauce
  • 1/2 cup pear nectar
  • 1/4 cup water
  • 3 tsp minced garlic
  • 3 tsp minced ginger
  • 2 tsp coarse ground pepper
  • 3 tbsp sesame oil

Whisk together all the above ingredients. Place trimmed meat into slow cooker and pour the blended ingredients over meat.

Cook on high for 4-6 hours, or on low for 8-10 hours, until meat is tender, and easily pulls apart.

Cucumber Cilantro Lime Salsa
  • 2 cucumbers, thinly sliced
  • 1/4 red bell pepper diced
  • 2 scallions thinly sliced
  • 1/4 cup snipped cilantro leaves
  • 1 tbsp minced jalapeƱo, if desired
  • 1/3 cup rice vinegar dressing
  • 1 tsp sesame oil
  • 2 tbsp lime juice
  • 2 tbsp sugar
  • 1-2 tsp fresh minced ginger

In a medium sized bowl, toss together, cucumbers, peppers, scallions, and cilantro.

In a separate bowl, whisk vinegar, oil, lime juice, sugar and ginger together.

Pour over cucumber mixture and toss to coat. Serve immediately.

Makes about 2 1/2 cups

To assemble Tacos:
Warm tortillas on on griddle, or wrap in foil and heat in the oven.
Place desired amount of meat on heated tortilla.
Top with lettuce and Salsa. Drizzle with additional Ginger Soy Sauce if desired.

Makes 6-8 servings

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