Giveaway Winner

Saturday, December 18, 2010

I am really excited to have had a giveaway! Thanks for all those who have shared comments. According to random.org, comment number 2 is the winner.

Tzel said . . .
 I like the blue and gold from notre dame. Thaanks!

Congratulations!! If you will email me your information I will send you your headbands.

amanda.mccarty04@gmail.com


Team Color candies

Friday, December 17, 2010


I always love having a theme for my get togethers. So when we are watching our favorite team I love to find candy or somethings that matches our team colors. So my favorite are the York Peppermint Pieces. Which match our team colors. Be creative and you will be surprised looking at the candy aisle what colors they have. Twizzlers are always good bet!! Let me know what some of the team color candies you have found.

Cheesy Roasted Red Pepper Dip


Every time I make this dip I get so many requests for the recipe. This is actually a dip that I found from another food blog, Our Best Bites. I threw a big 60th surprise party for my father in law earlier this year and made this. It was a huge hit. So give it a try, you will love it.

Cheesy Roasted Red Pepper Dip 
found on www.ourbestbites.com


7oz jar roasted red peppers (about 1C diced)
 4 C grated pepper jack cheese (3/4 lb)
8oz cream cheese (I use low-fat) 
3/4 C mayonnaise

2 T minced onion 
3 cloves garlic, minced
 
1 T Dijon mustard
 

Preheat oven to 350.
 Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don't add moisture to the dip. Then dice 'em up.In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8x8-ish dish (pie plate works). At this point you can pop it in the fridge if you're going to cook it later and you can even make it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Mine usually takes 40-45 min.

Velveeta Chili Cheese Dip



I know this was suppose to be the big football party food week, however I have come down with some nasty strep throat. So all I have done the last couple of days is lay in bed and wish I were dead. Now, that I can sit up alright I will try to catch up with what I was planning to do. This cheese dip is always a huge hit when I make it. So give this a try and you will enjoy it.

Velveeta Chili Cheese Dip

1 block Velveeta cheese
1 can chili with no beans
1 small can green chiles
1/3 cup chopped green onions
1 bag Frito Scoops

Cut up the Velveeta into big blocks (this makes it easier to melt). Put all ingredients (except Scoops) into a Crockpot and let it melt and cook for about an hour and a half on low heat. When ready to serve to those hungry football fans stir that cheesy goodness up and get your scoops ready. Let me know what you think.

Tex Mex Dip

Tuesday, December 14, 2010




This is my go to recipe when I have company over and especially when we are watching a football team. It is super easy, and chances are you have all these ingredients on hand. I grew up always having this recipe on New Years Eve. Good times. Give it a try. Don't forget to leave a comment to enter the giveaway.

Tex Mex Dip

1 can refried beans
2 cups sour cream
3 tbsp. taco seasoning
1 cup guacamole
2 cups grated cheese
1 tomato chopped
1 small can of olives

Layer each of the ingredients on a serving platter. This could be done on one big platter or two regular plates. I don't always have guacamole on hand and so I usually leave this out. Grab some tortilla chips and you have a great dip.

Prettylicious Give Away

Monday, December 13, 2010

THIS GIVEAWAY HAS CLOSED!! CHECK BACK FOR MORE GIVEAWAYS!!!!


I am so excited to announce my first giveaway. My great talented friend Tessa makes these great headbands and jewlery. Her etsy shop is found here: http://www.etsy.com/shop/prettylicious She wanted to be the first one to do a giveaway on Get Me a Fork. She has these great holiday headbands, Christmas, Halloween, and 4th of July.  So I will have this giveaway open for a week. Leave a comment and you will be entered into the giveaway. I will announce the winner on Saturday.  Having this week be my first giveaway is not by chance. This is the start of college bowl mania. Our favorite team plays their bowl game the Saturday.  This week I will be sharing some of my favorite football watching foods. To get your football watching party ready. So leave a comment and let me know what is your favorite team and what their colors are, and you will be entered into the giveaway. My favorite is certainly blue and white. Go Cougs!! 

A Princess Birthday Party

Thursday, December 9, 2010



I am blessed with two little kiddos. Whom I love, however both their birthdays fall into the greatest time of the year . . . Christmas. So I try to do birthday parties for my kids to help focus on their birthday not just Christmas. It was obvious what my little girl wanted for a party theme. Princess. All things princess. I really had fun planning her birthday party. My number one advice for children's birthday parties is do cupcakes. They are so easy and you don't have to worry about getting plates, napkins, utensils, and ice cream. So I usually do cupcakes for my kids birthdays. I was excited to do princess cupcakes for my little girl. I just used a good ol' cake mix for the cupcake and then made some awesome buttercream frosting. When decorating the cupcakes I use a pastry bag with the couplet but no tip. So it makes a big fat frosting on the cupcake. I just did a little sprinkles, and added the toppers I found at a local craft store. I am so happy how they turned out. How cute is that shoe?!?! Here are some other pictures from my little princess's day.



Every little princess needs a crown. So all the little girls who came got a crown.


We had the Fairy Godmother come and teach the girls how to be a princess, and read a story to them about what it takes to be a princess. She then gave them all special "sparkle". 


Each princess went home with a princess kit. To help them always be a princess. 

Now onto the Star Wars party. May the Force to Be With Me. 

Buttercream Frosting

3 cups powdered sugar
1/3 cup butter (not substitutes)
1 tsp vanilla
3 tbsp. milk

Mix powdered sugar and butter in a stand mixer. When it begins to look crumbly add the vanilla and the milk. Then add any food coloring that you want. Let it whip for a while, like 5-7 minutes. It will be beautiful, and you will just have to put your finger in the bowl to take a taste, and you will be so happy you did. 

*Amanda's note: When making this for cupcakes I always double the recipe so I can pile it up on the cupcake. 

Taco Chicken

Monday, December 6, 2010


So, I know I have been a bit of a slacker. I have been planning birthday parties for my kiddos. Which I will  be posting all the details soon. I will also have a giveaway coming soon. So lots to look forward to, but I wanted to post this awesome chicken recipe that I use.  I often make this when I don't know what to make and I have just cleaned up the kitchen and don't want to make a big mess. Everyone has different food items that they always have on hand. My fridge always has things to make tacos/burritos. That is per my man's request. So this chicken I can just put in the crock pot and it makes great shredded chicken for tacos. Give this a try. This is also good when you have company. It makes a good amount and you just add tomatoes, shredded lettuce, olives, cheese, sour cream, you name it. Good stuff. Give it a try.

Taco Chicken

3 frozen chicken breasts
1 cup salsa (any kind)
1 packet taco seasoning
1 cup water

Throw the above ingredients into a crockpot and let it cook on low for around 4 hours. About 3 1/2 hours into it take the chicken out and put it in a separate bowl. Grab two forks and start shredding that chicken. It will just fall apart. That part always makes me happy. Then return it to the crockpot. Let those taco juices do their job and seep into that shredded chicken. There you go, you have just made some wonderful taco chicken.

Breville Pie Maker

Tuesday, November 23, 2010


I have a wonderful obsession for Williams and Sonoma. I love walking around their small little store in Provo. Looking at every little thing. I am super lucky when I have my man with me. So for a date night the other night we were in the area and decided to check it out. We had so much fun. I did however find this marvelous new gadget. It shapes and bakes small pies. It is the Breville Pie Maker.  I saw this little gem and was freaking out. I was so excited. I start asking to anyone who will listen where is this. Of course they were out of them. Hopefully Santa or one of his elves are reading. Hint, hint. I love cooking gadgets.  I do need to add on to my house for all the gadgets I want. What is your favorite one??

Eat Out: Malawi Pizza

Monday, November 22, 2010

So after many recommendations I finally went to Malawi Pizza for dinner. I also finally got a date night with my man. So we headed to the new restaurant to see if it lived up to all the hype. When you walk in it really has a big spacious feel to it (Malawi Pizza is in the former Magelby's bldg in Riverwoods). There is a large tree in the middle of the dining area, that looks as if it was picked off the savannah and brought right here to Provo. So my man and I love to eat and so we decided to both get our own pizza. When we went up to order we saw the brick oven that the pizza were cooked in. I knew I was in the right place.  I got a pesto, chicken with asparagus and he got a meat pizza. They were both fabulous. I would recommend this place. It really was good. They also have pasta, and salads. My one gripe was I felt like it was a little over priced. Still I would definitely go again.


  • The Malawi's Pizza

  • (801) 225-2800
  • 4801 N University Ave
  • Provo, UT 84604

Tangy Cherry Jello Salad

Thursday, November 18, 2010




I don't know if it is because I live in Utah and I am Mormon, but this jello salad is a staple in our family Thanksgiving and Christmas Dinner. It is really good.  I think my mom got it from my grandma. She use to serve it on a separate plate with a leaf of lettuce and then the salad on it. Why did she do that?? It is so weird. It was like she was trying to be all fancy. I have been to many fancy restaurants and I have never seen this done before. So if you would like to serve this on a leaf of lettuce go right ahead. Go ahead and try this salad even if you aren't living in Utah or a Mormon it is universally good.

Tangy Cherry Jello Salad

1/2 cup sugar
1 large pkg cherry jello
2 cups orange juice
4 apples shredded

Dissolve jello and sugar in boiling water. Add orange juice and a few ice cubes.  Add shredded apples.
Makes a 9x13 pan

Do you love that I found a picture with the salad on spinach (i think), my grandma is up in heaven and feeling vindicated from her granddaughters snide comments about her lettuce and jello salad. 

Cranberry Sauce

Tuesday, November 16, 2010

Cranberry Sauce

Last year was the first year that I made this. It was a huge hit, this is certainly not the cranberry sauce out of the can that still looks like a can when sitting on the plate. This is also great on a turkey sandwich!! Hello left overs. Try this and let me know what you think.

Cranberry Sauce Recipe 

simplyrecipes.com

INGREDIENTS

  • 1 cup  sugar
  • 1 cup water
  • 4 cups  fresh or frozen cranberries
  • Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

METHOD

1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange zest. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.

Sweet Potato Casserole with Pecan Toppings

Monday, November 15, 2010

I have made this a couple of times for big groups of people and it is gone before I know it. It is a Thanksgiving must!!! I grew up never liking sweet potatoes/candied yams for thanksgiving. We all know the classic yams with marshmallows. Which for a kid may look enticing, but it wasn't for me. A few years ago my mom made this for thanksgiving and I was in love. She received the recipe from a great family friend. These are so great and so easy to make which makes thanksgiving dinner a little less crazy. The last time I made these I made them a day ahead and put them in the fridge and with foil and they kept great for when I baked them. So, grab a fork and give these a try you will not regret it!

Sweet Potato Casserole with Pecan Toppings
Cindy Haacke

3 large sweet potatoes (or yams)
1/2 cup melted butter
1/2 sugar
1/3 cup milk
1 tsp. vanilla
2 eggs

Toppings

1 cup light brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup pecans (cut up)

Boil sweet potatoes with skins until tender. Remove skins and cut off potato ends. Whip with electric mixer, stopping every so often to remove any strings that may collect on beaters. Add butter and sugar to warm potatoes and keep mixing until smooth. Add milk, vanilla and eggs. Mix well. Put in buttered casserole dish. Mix pecan topping and crumble on top of casserole. Bake at 350 for 25 to 30 minutes or until topping has melted.

Amanda's notes: I would definitely double this recipe. 



Thanksgiving Dinner Week


I am so excited for Thanksgiving! I love thinking of recipes and watching cooking shows (more than usual) and planning a menu. So every day this week I will give you one of my favorite recipes for Thanksgiving Dinner.

Who I Cook For . . .

Saturday, November 6, 2010

I apologize for the graphic nature of this photo. Please disregard the food being shown to all in the mouth.

One of the people I cook for is this guy! He is a picky little stinker, but I love him. Especially when I make something he loves. I get much praise and hugs. Tonight while I was making the roasted garlic sauce for a pasta I was coaxing my roasted garlic into the blender with that fabulous heavy whipping cream. This little guy said to my man, "Dad, do you think it is weird that Mom talks to food all the time!" How can you not love that.

Farrs Frozen Yogurt


I have been telling everyone about this place, so I must make it a official. Farr's Frozen yogurt has captured my heart. I love this little place. Let me start by telling you when my love affair started with frozen yogurt. Last year or so I was in Huntington Beach visiting family and was introduced to great frozen yogurt place called, Yo Yo Yummy. Now I have to be honest I am not sure what the real name is. It is something close to that. I just started to call it Yo Yo Yummy. We walk in and get tasting cups try all this wonderful self serve frozen yogurt. Everything from root beer, to peanut butter, to gumball. We tried it all, then we could choose toppings and they would weight it and it was all mine. It was so fun and so good. So when I found Farr's I was beyond excited. It has frozen yogurt, ice cream, and frozen custard. They have different flavors that rotate all the time, and such a wonderful selection of toppings. I love the atmosphere, you walk in and it is bright and fun and inviting with the giant fireplace right there. Now, there is no excuse of not getting frozen yogurt in the winter. You must go and try it and let me know what your favorite flavors are.

Farrs Fresh Frozen Yogurt
1073 South 750 East, Orem
Price is by weight



President Cox's Chili

Friday, November 5, 2010

This is s a great chili recipe. It is easy and comes from one of my favorite people ever. Bill Cox is a man that lives in my neighborhood growing up. He was the President of our LDS Stake. That is why we call him President Cox. My dad worked with him in a church assignment, and became a wonderful friend. He also went to an LDS girls camp with my mom and dad every summer. They would camp together and President Cox would make this chili for all the leaders. He is an amazing man, and also spoke at my dad's funeral. It is so fun to make this recipe and thinking of President Cox and what a wonderful man he is, and the great lessons that he taught me and my family.

President Cox Chili

2 lbs cooked hamburger
2 C. chopped onion
1 green pepper diced
1 1/2 Tbsp chili powder
1 tsp. oregano
1 tsp. basil
1 tsp. cumin
1 Tbsp. sugar
2 tsp. salt
1 qt. canned tomatoes (I use diced)
2 8 oz cans tomato sauce
1 6 oz can tomato paste
3 cans kidney beans (rinsed)
1 can chili beans in seasoned sauce

Combine, Simmer , and Enjoy.

I usually put this in my crock pot and just let it do it's magic. Serve it up with some corn bread and you will be happy one! Just look at my little gal eating it.

Butternut Squash Cheese Soup

Friday, October 29, 2010


I love to cook, however I don't really have confidence in making my own recipes. The more I cook the more I feel confident in it. So this soup recipe is an Amanda original. So please be nice, but I really liked it. It was really good. Especially when it was served with Lion House Rolls. My kids even ate this. So give this a try. Tell me any additions or changes you make I would love to hear more ideas.

Butternut Squash Cheese Soup

1 Butternut Squash (mine was about 2 lbs)
4 Tbsp Butter
1/3 cup Heavy Whipping Cream
1 tsp cinnamon
1 tsp nutmeg
3 cups chicken broth
2 Tbsp sugar
1/4 cup parmesan cheese


Cover a cookie sheet with aluminum foil and a butternut squash that has been pierced with a fork (go crazy on this, you don't want an explosion of butternut squash in your oven). Cook the squash for an hour at 375 degree oven.

When the squash is done cooking, let cool down.

While you are letting the squash cool down melt butter in large sauce pan and add heavy whipping cream.

Then cut a horizontal line. Get the seeds and nasty stuff out. Then scoop the meat of the squash into a large saucepan.

Add the chicken broth and seasonings.

Then let simmer on the stove for a couple of hours (I would imagine a crock pot would work). Every so often I would stir the soup and smell the aroma.

Dish it into a bowl and top with mozzarella cheese or monterey jack cheese.


Let me know what you think of one of my first attempts of making my own recipe.

The Best Chocolate Cake Ever

Monday, October 25, 2010

I am asked for this recipe all the time. It is so good! I made it for my brother in law's birthday. He has been asking for it since the end of June. I found this recipe on the Hershey Chocolate website. It is such an easy recipe. I have made some minor adjustments. This is always a hit. I want to thank my brother in law Gordon for taking this picture.


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 10 to 12 servings. 

I make this into a three layer cake. I make some cake filling for the the layers. It is the best filling ever. It is so easy and, in my opinion, makes the cake. All you need to do is pick out an instant pudding and for this recipe I used Chocolate Fudge. So you throw the the pudding powder into the stand mixer and 1 and a half cups of heavy whipping cream and voila you have some great cake filling. After the cake has cooled wrap in plastic wrap and place the layers (separately) in the freezer. When you are ready and the cake is frozen enough than layer the cake with the filling and top with the next layer. When you have assembled the cake wrap it once more and put it back in the freezer. When you feel like the cake is frozen enough ( we aren't wanting crystals to form here ) ice it with your favorite chocolate buttercream recipe. Than always decorate it with some chocolate candies. The favorite seems to be the malt balls. 

This is a great cake. Trust me when I say that when you make this ALL will be grabbing a fork. 

if you have any question feel free and ask by way of leaving a comment  

Spinach Tomato Pasta Toss

Thursday, October 21, 2010


This is a great recipe that has kind of become my go to recipe. It is so easy and so yummy. A few years ago I received the Kraft Foods magazine in the mail. I loved getting this in the mail, and would dog ear the pages of recipes that I wanted to try. This one was in the magazine. This is a great meal because it takes no time to make. My kids love it, because of the noodles. So grab a fork and try it. 

Spinach Tomato Pasta Toss

2 cans of diced tomatoes with basil, & oregano
1 1/2 lbs italian sausage (I always get mild)
1 bag of fresh baby spinach
1 lb box of penne pasta
1 1/2 cups of mozzarella cheese

1. Cook the sausage in a large sauce pan ( I always use my wok I got from Ikea . . . I love it because it is so big

2. While the sausage is cooking start cooking the penne pasta in a pan with salted water (the salt gives the pasta a little more flavor)

3. Once the sausage is cooked through then add the diced tomatoes and baby spinach. Add the entire bag of spinach it may look like a lot an even too much but it will cook down beautifully. 

4. As soon as the pasta is al dente than mix it in with the sausage mixture.  Then watch how happy sausage and sauce to united with the pasta

5. Then if the pasta isn't happy enough you sprinkle the mozzarella cheese on the dish and watch the mozzarella melt into pure joy. 

This is a great dish. Please give it a try and let me know what you think. I know you will love it. 

Halloween Pops

Wednesday, October 20, 2010


I have spent the entire day doing this super cute halloween treat. Don't get me wrong, they didn't take all day to make these. It was just so fun we just wanted to keep making them. We used Oreo cookies (get them at Costco, you can get a huge box with I believe 10 packs of Oreos for around $6.00), and Nutter Butter cookies. We dipped them in almond bark and white chocolate. Making them into Mummies and ghosts. We found the eyes at Funfinity a fun store in Orem that has so many fun toys and baking goods. So there are toys for me and for my kids. We got 24 eyes for 99 cents. Seriously are you kidding me?!?! Instead of telling you how to make these, I will give the website (where I was told about this) that gives a way better description on how to make these adorable halloween treats. www.howdoesshe.com Oh by the way, I got the tin bucket from Target's dollar section and the orange and green crunchy paper from Michaels, the bags from funfinity, and the ribbon from Michaels. Aren't they so cute. You must try, and I am sure you can come up with some other great ideas, using cookies you would find in your grocery store.

Candy Corn Cake Wedges

Saturday, October 16, 2010

Candy Corn Cake Wedges


Do you ever see something on-line and think, "Why didn't I think of that?" I think of this all the time. So when I saw this recipe that thought of course crossed my mind. I don't know what it is about candy corn, but isn't it such a fun holiday treat? There is so much you can do with it, and it is tasty. So here is a recipe that I came across on my internet travels. I found it on myrecipes.com. I haven't given it a try, but I am will. If you try it let me know what you think.


Candy Corn Cake Wedges

Ingredients


Cake:

1/2  cup  plus 2 Tbsp. all-purpose flour

1  teaspoon  baking powder

1/4  teaspoon  salt

1/4  cup  milk, at room temperature

2  large eggs, at room temperature

1  teaspoon  vanilla extract

8  tablespoons  (1 stick) unsalted butter, at room temperature

3/4  cup  sugar


Frosting:


3/4  cup  vegetable shortening

12  tablespoons  (1 1/2 sticks) unsalted butter, at room temperature

1  teaspoon  vanilla extract

6  cups  confectioners' sugar

6  tablespoons  milk

Yellow and orange food coloring

Orange sprinkles, optional


Preparation

1. Make cake: Preheat oven to 350ºF. Grease a 9-inch round cake pan; line with parchment paper. Grease parchment. Lightly coat bottom and sides of pan with flour, knocking out excess.


2. In a bowl, whisk flour, baking powder and salt. In a separate bowl, whisk milk, eggs and vanilla. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Lower mixer speed; beat in half of flour mixture. Beat in milk mixture, then remaining flour mixture. Increase mixer speed to medium-high; beat just until smooth.


3. Scrape batter into pan; smooth top. Bake until cake is light golden and starts to pull away from sides of pan, about 25 minutes. Cool in pan on wire rack for 15 minutes. Invert onto rack, peel away parchment, turn cake right side up and cool completely. Cut into 12 wedges. Place wedges on a parchment-lined baking sheet; freeze for 30 minutes.


4. Make frosting: Using an electric mixer on medium speed, beat shortening, butter and vanilla. Add confectioners' sugar, 1 cup at a time, beating well after each addition. Add milk; beat until frosting is fluffy.


5. Reserve 1 cup of icing in a small bowl. Divide remaining icing between 2 medium bowls and tint 1 bowl with yellow food coloring and 1 with orange.


6. Working with 1 wedge at a time, leaving remaining cake wedges in freezer, frost pointed end with white icing, middle portion with yellow icing, and outer portion with orange icing. Repeat with remaining cake wedges and frosting. Press sprinkles on outside of wedges, if desired. Chill until ready to serve.



Maria Bonita

Wednesday, October 6, 2010

 
carnitas taco plate from Maria Bonita.

My man and I love mexican food. Not as much as my man's love for it. So when some family came into town and wanted to give it a try. We were all for it. We walked in and were greeted by a little Mexican woman who spoke next to no English, she was so happy we were there. We were given a big hug and a kiss on the cheek. She played with my little gal a little then seated us. The restaurant is charming and small, but always packed full of people. While the Pope and the Virgin Mary are looking at you from upon their places of honor on the wall we began to look at the menu. I decided on  the chicken quesadilla. To use the word quesadilla to describe this dinner would not be completely accurate. Maybe a quesadilla on steroids. It was huge. Not only was it huge it was also incredible. It comes with amazing chips and salsa, and a yummy soup. You must try this little hole in the wall. Give Maria a huge hug and kiss from us. She is fabulous and makes the experience that much better. Prices are very affordable and is great fun.


Maria Bonita Mexican Grill

171 W 800 NOrem

"THE" Whole Wheat Bread Recipe

Tuesday, October 5, 2010

This recipe is one of the most requested recipes I have. The other one is a killer chocolate cake. We will have to wait for that one. This recipe is so good. Some of the reasons that I love this recipe is because it makes so much!! Which is fun to give away or to use as your bread supply. The other reason I love this recipe is it doesn't have to rise. Which is always a plus for an impatient person like me. Also, this recipe doesn't call for sugar. It does call for honey which allow for the yeast to rise. When using yeast you must always have a sugar with it to activate it. So honey, agave, sugar, and so on can be used. Honey is stellar for this recipe. A couple of hints I have for this bread is use your kitchen aid (I am planning an entire post about my kitchen aid!! That is how much I love it. It helps so that you don't have to knead it as much. Also, make sure you have a professional wattage on your kitchen aid. You will be using an insane  amount of whole wheat flour (which has a more dense quality that white). Of course you can half the recipe if you don't have a professional wattage kitchen aid. I believe that 550 is considered professional wattage. This is a great bread and then you whip up some honey butter and you could have dessert. Enjoy. Let me know what you think.

Whole Wheat Bread

5 c. stone-ground whole wheat flour
1/2 c. Vital Wheat Gluten (find it at Macey's if you're in Utah)
2 T. SAF Instant Yeast (again, at Macey's)
4 c. hot water

Mix for one minute, then cover and let stand for 10 minutes. Add:

1 1/2 T. salt
1/2 c. oil
7/8 c. honey
2 T. lemon juice

Change mixer to dough hook and knead for 10 minutes, adding an additional 5 1/2 c. wheat flour one cup at a time. Divide dough into three portions and place in sprayed loaf pans. Bake at 170* for 12 - 15 minutes, then increase temperature to 350* and set timer for 28 - 30 minutes. Cool on wire racks. 


***This is a recipe that I got from my great friend Marie, and she got it from her friend's mom. I just want to give credit where credit is due.***

Cocoa Bean Cupcake Cafe

Sunday, October 3, 2010

[Raspberry+chocolate+cheesecake]


So I have caught the cupcake fever that is sweeping the nation. I don't know what it is about cupcakes, but they are such a decadent little treat. I love all the cupcake shops that are popping up around town lately. My friend and cupcake lover introduced me to this gem. It is called Cocoa Bean Cupcake Cafe. A brother/sister team started it up in Rexburg, ID. Then decided to give it a try in Provo. I met the brother and he was adorable and has a love of cupcakes. They also have some yummy beverages. They also have a cupcake schedule were you check which cupcake goodness is available. My favorite is the chocolate raspberry, but the brownie cupcake also gives me a smile.
Let me know which one you want to try.  Check out their blog to get more information. http://thecocoabeancupcakecafe.blogspot.com

Steak Sandwiches

Saturday, October 2, 2010

I am so excited to share this recipe. Unfortunately I don't have a picture of it. We ate it up so fast. Honestly this was so good. I can't wait to here what some of you think about it. I found this recipe on the food network website for "Down Home with the Neely's". I love this show you must watch it. They have great recipes and I love that it is a husband and wife that cook in the kitchen together. They are constantly flirting. I LOVE IT. So seriously try this your will love it.


Grilled Steak Sandwiches

Marinade:

  • 6 large garlic cloves, smashed
  • 1/4 cup canola oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pound top-round London broil

Provolone Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup grated aged Provolone
  • Kosher salt and freshly ground black pepper
  • 1 bunch green onions, cleaned well
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 5 (6-inch long) French roll baguettes, halved lengthwise

Directions

Marinade:
Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag. Add the steak and turn to make sure it is completely covered by the marinade. Refrigerate for at least 2 hours and up to 12, turning the bag occasionally.
Sauce:
Melt the butter in a heavy bottomed saucepan over medium heat. Once melted add the flour and stir until it becomes a light blonde color. Slowly whisk in milk. Bring the milk up to a simmer while stirring. Once at a simmer, stir in the cheese, a handful at a time. Season with salt and pepper, to taste. Keep warm until ready to use.
Preheat the grill to medium-high heat.
Sandwich:
Toss green onions in a bowl with olive oil, and salt and pepper, to taste.
Remove the steak from the marinade and let the excess drain off. Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing.
While the steak rests, put the green onions and baguettes on the grill. Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden.
To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain. Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce. Cover with the top of the roll and serve.

Amanda's Notes::
This recipe calls for aged provolone I just used regular deli sliced provolone and cut it into cubes. Then let that ooey goodness do it's job. 

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