Thursday, July 29, 2010

Chicken Divan

This is one of my own recipes that I've done in Demarle now. It works pretty well. These pictures though are only half of my recipe because I was making it for someone else too. So, half went in an aluminum tin tray and the other in my Flower Mold. It cooked really well in my mold; will definitely be making it this way from now on, but probably in my Sunflower Mold or Large Round because those are larger.

2+ cups rice, cooked
2-3 bunches of broccoli, steamed and chopped into smaller pieces
8 chicken tenders, cooked on silpat w/ seasoning salt, then diced
1-2 cans of cream of mushroom soup
1 can of milk (use soup can)
2 cups shredded cheddar cheese
1/4 cup Bread crumbs, optional

Amounts can be more, or less, depending on how much you want to make. This recipe is what I would normally use for a 9x13 pan. Or if you are taking to someone for dinner and can then split in two (one for you and one to take), then I would make a little more. You must precook rice, broccoli and chicken. Then place mold on perforated baking sheet. First fill with rice and pat down, then add broccoli and diced chicken. Mix soup with milk until creamy but not too runny. Pour over chicken. I like to mix it up a little in the mold as you're pouring the soup just to get down into the rice a bit. Then sprinkle with cheese (as generously as you like) and last top with bread crumbs if you like. Bake at 350 for about 35 minutes, a bit longer if you have refrigerated or frozen ahead of time. BTW - this is a great meal to make/prep ahead of time, then can take to someone for them to bake or just pull it out when you are ready to bake and eat.

Microwave Kettle Corn

I am a huge fan of kettle corn!! So I was ecstatic to find a microwave recipe and it is sooo good!! Eat it right away though, it tastes much better as it's warm.

3 tbsp water
1/3 cup sugar (raw if you have it but I used regular)
1/3 cup popcorn kernels
1/4 tsp salt

I use about 2 1/2 tbsp water and 1/4 cup sugar b/c that seemed like so much sugar and you will eat it all, so I'd suggest going the lesser amount, it seemed to work for me.

Pour water and sugar in the Large Round mold and swirl around until mixed together. Heat on high about 1 1/2-2 minutes. Add popcorn and swirl around to coat kernels. Place the Octagonal Silpat on top and cook for about 3 1/2 - 4 minutes more. Listen to the popping and stop when there's about 1-2 seconds between popping. You don't want to burn it. Remove carefull and sprinkle salt on it right away as your stirring w/ spatula to evenly coat. The sugar hardens pretty quickly so I stirred it as I was pouring it into a big bowl. Enjoy!!

UPDATE: Now my favorite way to make popcorn is to heat coconut oil and white sugar (same amount of each, I do a heaping spoonful) in the large round mold for 1 minute (uncovered). Then smoosh (it's a technical term) the sugar and oil together so it mixes well. Add in heaping 1/3 cup of popcorn kernals and swirl around to coat all the popcorn. Cover and heat the same as above; my popcorn setting works 99% of the time. Once it's done, sprinkle some salt on top, pour into a bowl and sprinkle with more salt. Enjoy!! This is my go to, with a glass of wine. It's not nearly as sweet as regular kettle corn but great flavor!

Tuesday, July 27, 2010

Apple Cinnamon Cake

Sooo good!!!
I wouldn't change anything...except be aware of too much salt, one time I made this (and I've made multiple times) it tasted really salty for some reason. I've made in the flower mold and sunflower mold. The flower mold creates too big of servings if you ask me b/c this cake is rich!

For cake:
1/2 cup butter
2 cups sugar
2 eggs
4 cups apples, peeled and cut into 1" chunks
1 cup pecans (optional, I still haven't tried w/ nuts)
2 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon

Caramel Sauce:
1/4 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup heavy whipping cream
1 tsp vanilla
pinch of salt

Place flower mold on perforated baking sheet. In large mixing bowl, cream together butter and sugar. Add eggs and mix well. Add flour, baking soda, salt & cinnamon. Gently mix in apples and nuts. Pour mixture into flower mold. Bake at 350 for 55 minutes. Cool for 10-15 minutes, unmold and cut into 8 wedges. Serve with caramel sauce. This is a soft moist cake, like bread pudding. The sugar hardens on edges and is sooo yummy! For sauce: melt butter in heavy saucepan over low heat. Add remaining ingredients. Bring to a boil slowly, stirring constantly. Continue stirring until sauce thickens, 5-6 minutes. Then turn off stove and let sit a few more minutes to thicken.
From Demarle at Home's "Cooking Across America"

Microwave Chocolate Peanut Butter Cake

Super easy cake, did not cook pefectly. Nex time, I would lower the power level and cook longer. When at 100% power, it was overdone on edges and still gooey in the middle. I've heard using the bundt mold works better in microwave but not to fill it all the way. It was a great idea though and good recipe!

1 box of Devil food cake mix
16 oz sour cream
3 eggs
10 full size Reese's peanut butter cups (I used the mini ones and cut in half)

Whisk cake mix with sour cream and eggs. Do not use electric mixer, it puts too much air into cake. Pour 1/2 of batter into bottom of flower mold. chop up peanut butter cups and put them on top of cake mix. Add the rest of the cake mix. Bake 10 minutes in microwave and check to see if it is done. If not, microwave at 30 sec intervals.

Icing: melt chocolate chips and use pastry bag to ice cake. Melt peanut butter and powdered sugar. Use pastry bag to ice with the peanut butter mixture. (I just did the peanut butter mixture)
From Demarle at Home's "Cooking Across America"