Friday, December 9, 2011

Mocha Truffles

2 (12 oz) pkg semisweet chocolate chips
1 (8oz) pkg cream cheese, softened
3 Tbs instant coffee granuals
2 tsp water
1 pound chocolate almond bark

In microwave or over a double boiler melt chocolate chips, add cream cheese, coffee, and water. Mix well and chill mixture until firm enough to shape. Form 1 inch balls and chill again for 1 hour. Melt chocolate in double boiler and dip truffles a few at a time leaving others to remain chilled. Let set up on wax paper. Drizzle other chocolate, sprinkles, or coffee over top (opt).

Peanut Butter Snowballs

2 c powdered sugar
1 c creamy peanut butter
6 Tbs softened butter
1 pound white or milk chocolate almond bark 

Combine sugar, peanut butter and butter, mix well and form into 1 inch balls. Place on wax paper and chill until firm. Meanwhile melt almond bark over a double boiler, dip peanut butter balls in a few at a time keeping remaining ones chilled. Let set on wax paper.

Sunday, December 4, 2011

Snowman Cocoa

Snowmen in a jar!
An easy cute gift for the holidays!
Click HERE for more photos and this recipe
and click HERE for more recipes for cocoa

Thursday, December 1, 2011

Double Chocolate Cherries

Drain 1 10 oz jar of maraschino cherries with stems over a colander for one hour. Then place on paper towels to finish drying.
3 Tbs butter, softened
2 Tbs light corn syrup
1 oz unsweetened chocolate melted or 1 tsp cocoa
2 tsp half and half, milk or cream
2 c powdered sugar
Cream butter, corn syrup, chocolate and half and half until smooth.
Add powdered sugar, mix in and then knead until smooth. Shape a spoon full (about 1/24 of mixture) around cherry and place on wax paper. When cherries are covered refrigerate 1-2 hours.
When ready to dip, chop 1 pound of almond bark  or use 2 bags of Wilton candy melts  and melt over double boiler or in microwave, Dip cherries and return to wax paper, let set, drizzle with extra chocolate.
Tip- reserve cherry juice and add to hot cocoa.

Thursday, November 10, 2011

Home made Vanilla and Cranberry Liqueur

 Holiday gift giving or for your own cooking you can make your own vanilla and liqueur with ease.
Cranberry Liqueur
Heat 3/4 c sugar with 3/4 c water until dissolved, set aside to cool.
Finely chop 2 c whole fresh cranberries
Add sugar water and cranberries to 2 c vodka and place in jar or bottle, seal and store in cool dark cupboard shaking every other day. Allow at least 3 weeks until use.

Split one large vanilla bean lengthwise and add to approx. 2 c vodka.
Shake a few times a week and allow 10-12 weeks. You will see the vanilla grow darker until it reaches a rich color. Photo below is about 4 weeks in for the vanilla and the very day liqueur was made.

Vanilla beans will be sold at better grocery stores or in a natural foods section. They are usually around $3.00 each. Bottles were purchased at TJ Max.
Here is an online source for bottles -Specialty Bottles.

Foodie Friday
Lamb around

Friday, October 28, 2011

Pumpkin Doughnuts

Pumpkin Doughnuts
from Annies Eats

3 1/2 c all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1 c sugar
1/2 c butter, softened to room temp
1 large egg
2 large egg yolks
1 tsp vanilla extract
1/2 c milk or buttermilk
1 c canned pumpkin

Oil for frying- canola, peanut, vegetable

Combine flour, powder, soda, salt and spices, blend well. In another bowl mix sugar and butter, add egg and egg yolks, then vanilla until creamy. In a small bowl or liquid measuring cup combine milk and pumpkin,  Next add pumpkin alternately with flour mixture into creamed butter and sugar. Mix well and cover and chill 3 hours.
Heat 3 inches of oil in a large deep fry pan or Dutch oven. Use a thermometer to maintain a temp of 365-370 degrees.
Roll out dough to 1/2 inch thick, cut with doughnut cutter, or round biscuit or cookie cutter. Use smaller shape for centers, Keep holes for frying.
 When oil is heated carefully drop doughnuts in and cook 3 or 4 minutes per side, or until cooked through and golden brown. Doughnut holes will take less time.
When still warm but cool enough to handle dip into cinnamon and sugar or cool completely and drizzle with powdered sugar icing.
1 c powdered sugar
1/4 tsp cinnamon
dash of cloves, nutmeg and ginger
2 Tbs milk

Wednesday, October 19, 2011

Cherry Almond Cupcakes

 (yes it is only a cake mix....please forgive me)

 Super quick and easy cupcakes!
1. Bake cherry chip cake mix according to package directions. Cool.

2. Soften 2 sticks of butter, beat until creamy. Add 2 Tbs milk and 1 Tbs almond flavoring. Mix in 1 3/4 pounds powdered sugar and red or pink food coloring to desired shade. Mix until spreadable consistency. I piped frosting on in swirl design.

3. Mix 2 Tbs Hershey's chocolate syrup in to 1/2 c chocolate frosting, I used left over canned frosting like Pillsbury . Heat in microwave 20 sec and drizzle over cupcakes, top with cherry or chocolate covered cherries.
  this is a quick way to dress up an ordinary cupcake and turn it into something a little more special.

Thursday, October 13, 2011

500 Facebook Follower Giveaway!!!!

  Pampered Chef Silicone Floral Cupcake Pan

To celebrate ND Kitchen reaching 500 likes on Facebook I am giving away a great silicone baking pan from Pampered Chef! Do you bake with silicone? I do, you can see my previous review of silicone here, I will say I do not have any by Pampered Chef and can tell the quality is a step above anything I have ever used before just by looking at it.

 Perfect for parties, holidays and just plain dessert you can add a touch of elegance to your meal by finishing with an individual cake that looks like you  sent out to the bakery.

 Rules to Enter
 1- blog entries, just leave a comment here- you must have an email on your blog or leave your email in your comment!
2- if your a follower, leave a comment for a second entry
3- blog about or post on your side bar the giveaway and leave a third comment
You may also enter for a fourth time via the facebook comment, see instructions below.
 Facebook Fans
  Read carefully!

Please leave a comment on North Dakota's facebook page, not on my personal page, and you MUST mention the giveaway in the comment so I know to count it as an entry!
If a facebook user wins, I may or may not be able to send you an inbox based on your privacy settings so you must check back to see if you have won, winner will be announced here on the blog and linked to on the facebook page.
Winner will be drawn the morning of October 20th. If in one week I do not hear from the winner a new winner will be drawn.


Sourdough biscuits

 oh the taste, smell and texture of sourdough! I found a fantastic publication on bread making which had a great spread on sourdough , here are two recipes and how to make the starter.

no knead sourdough

To get started on your starter.....
Boil 3 medium potatoes with skins on until cooked through. Drain and peel, mash into a puree and let cool 1 hour.
Add enough water until you have a soupy liquid.
this is your potato water
Sourdough starter
2 c thick potato water
2 Tbs sugar
2 c all purpose flour
Mix into crock until smooth. Cover with a cloth and let sit on counter for at least 3 days. Now begin feeding your starter daily with 1/4 c four, 1/4 c water and teaspoon of sugar, mix in and recover. Your starter is ready to use after the first 3 days but a longer wait is preferred. Remove starter as needed for recipes and continue to feed daily.
*wheat flour not recommended for use in sourdough breads

No Knead Sourdough
3 1/2 c all purpose flour
1/4 tsp active dry yeast
1 3/4 tsp salt
2/3 c sourdough starter
1 1/2 c water
course cornmeal for dusting
Combine  flour, yeast and salt, whisk together. In another bowl combine sourdough starter and water, add to flour mixture until wet sticky mass. Cover bowl with plastic and let sit at room temp for 12- 18 hours. Dust wooden cutting board with cornmeal and turn out dough, let rest covered with linen towel 1-2  hours. Do not add more flour.
Preheat oven to  450 and heat a 3 1/2 Dutch oven in it, remove pot and sprinkle with more cornmeal. With two scrapers scoop dough up and place in hot pan Cover and bake 35 min, remove cover and bake additional 15 minutes. Cool  and slice.
NOTE- I actually placed my dough into a stone wear pan and let it rise the second time there  at room temp, the pan was not preheated and the bread turned out just fine. This can simplify the process for you.

Sour dough biscuits

2 c all purpose flour
2 c sourdough starter
1/2 tsp salt
1 Tbs honey
2 tsp baking powder
2 Tbs butter cut into small pieces
2 Tbs melted butter

Heat oven to 350 Grease 10 in cast iron skillet, set aside.
Mix all ingredients except for melted butter. Pinch off egg size pieces and place in pan touching. Brush tops with melted butter and let set in warm place 10 minutes. bake 35-40 minutes.

This magazine is published by Mother Earth News. Volume 5  the ISBN is 70989 35863. It sells for $6.99 and is worth every penny. Filled with recipes for breads, quick breads,  oils and butters. It even has jam, sandwiches and gluten free tips. I highly recommend it!

Lamb Around
Funky Junk

Monday, October 10, 2011

Pumpkin Fudge

1 c chopped walnuts
1 1/2 c white sugar
1 1/2 c brown sugar
3/4 c butter, cut into pieces
2/3 c evaporated milk- this is not a full can, do not use sweetened condensed milk
2/3 c canned pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
2 c (1- 12 oz bag) white chocolate chips
1-  7 oz jar marshmallow creme
1 1/2 tsp vanilla extract

Line 13x9 pan with foil and spray or butter foil. Leave  foil overhang on short sides of pan for easy removal.
In heavy saucepot heat sugar, brown sugar, ev milk, pumpkin, butter and spices. Bring to full boil, stirring constantly until fudge reaches 234 to 240 degrees on a candy thermometer, this will take approx 12 minutes.
Remove from heat and quickly stir in white chocolate, marshmallow cream, nuts and extract until smooth. Pour into pan, you may top with extra nuts if you like. Cool completely, remove foil and cut into pieces, Store covered in fridge or freezer.

Tuesday, September 27, 2011

Weekly Menu- Hamburger 9 meals


crusty French Bread

crackers and cheese tray

vegetables and dip


Garlic bread

Saturday Lunch
Sloppy Joes
potato chips

white rice

Sunday Lunch

Sunday Dinner 
Potato casserole
Fresh vegetables

Prep Day

Begin with 12-15 pounds of ground beef. (adjust according to family size/guests)
Season and form 3 pounds into meatballs.Cook and cool completely, Place half in freezer bag and label Italian. Bag and Label the other half peach glazed.
Form 1 pound into burgers, season to taste, freeze, uncooked, with wax paper between. If you have extra beef make more burgers for later.
season and form a 2-3 pound meatloaf, freeze in a disposable tin loaf pan. (you may choose to freeze raw or cooked)

Brown 5-7 pounds-
Separate 1 pound and freeze for sloppy joes.
Season 1 1/2 pound as taco meat, freeze.
Season and label 1-2 pounds as chili meat. You may choose to mix all your chili ingredients and freeze as a whole. Split remaining browned beef into the following two -
prepare enchiladas and egg rolls as directed by recipe and freeze enchiladas in pan. Freeze egg rolls separately and place into a bag so they will be ready to thaw and deep fry.

Now your meat and main dishes are prepared for the week ahead. Plan for your sides and an easy dessert.
Easy dessert ideas
ice cream sundaes

Change the sides to fit your taste, this is just a guide line to get you thinking next time hamburger is on sale!

you might want to grab- if it is not in your kitchen pantry or fridge-
pasta sauce/tomato sauce/taco sauce/sloppy joe sauce
French bread
veggies/lettuce,cucumber, tomato, onion, garlic, carrots, celery, potatoes,cabbage etc
consume (soup)
French onion soup
cornbread mix
enchilada sauce
sour cream
imitation crab
cream cheese
instant vanilla pudding mix
egg roll wrappers- found in produce dept
sweet and sour sauce
water chestnuts
peach jam
chili sauce
onion soup mix
bread crumbs/Panko
crescent rolls- like Pillsbury refrigerated
dessert items
and don't forget one frozen pizza to throw in the oven on prep day!

Joining on the Menu Monday at Stone Gable
Miz Helen’s Country Cottage

Wednesday, September 21, 2011

Coconut Shrimp

Shown in photo, coconut shrimp and regular fried shrimp. 20 count

Clean shrimp remove heads if fresh, peel but leave on tail. Devain and rinse, pat dry.
bowl one- 1 bottle beer*
                 1 c flour*
              salt and pepper to taste
 bowl  two- coconut

* based on 18- 20 shrimp or 2-3 servings, increase amounts for larger batches

Place beer in bowl and let shrimp marinate in it 20 min, remove, add flour salt and pepper
dredge shrimp in beer flour mix then cover in coconut place on a pan and let rest while oil heats.

  Preheat oil in a large pan or deep fryer to 350, add shrimp carefully and turn once cooking about 4-5 min. This depends on the size of your shrimp and the amount you have in at one time.
Serve warm with Thai dipping sauce, sweet and sour, cocktail or tartar sauce.

Tuesday, September 20, 2011

Cran Apple Crisp

Is there anything better than warm apple crisp on a cool fall evening? I don't know, first that amazing smell in the kitchen then the burst of apple and cinnamon...why not push it to the limit with a little cranberry.

6-8 large apples, peeled cored and chopped
1/4 c  white sugar
3/4 c dried cranberries
1 1/2 c brown sugar
1 c flour
1 c oats
1 1/2 tsp cinnamon
1 tsp nutmeg
2/3 c softened butter + 1/4 c

Place sliced apples into a bowl with lemon, white sugar and 1/2 tsp cinnamon. Mix well, add cranberries, set aside.
spraya 9X13 pan
In another bowl mix brown sugar, flour, oats, 1 tsp cinnamon, nutmeg, cut in 2/3 c butter with a pastry blender or fork until coarse crumbs are made.
Drain apples and cranberries and place in pan, dot with 1/4 c butter. Evenly spread crumb mixture over top and bake at 350 for 30 min or until apples are tender.

Monday, September 12, 2011

Home Made Butterfinger Bars

 Oh My! You can make your own Butterfinger with only....3 ingredients!  And I promise you wont be disappointed! In fact go ahead and get ingredients for the second batch.
   You will need ( for one batch)

16 oz candy corn
16 oz peanut butter
chocolate for coating (you can use chocolate chips or almond bark)

 Melt the candy corn in the microwave stirring every minute. My microwave is small and not too powerful, it took approx 4 min.

 Stir in peanut butter and press into 8X8 sprayed pan. Let cool completely.
 Slice into bars and melt chocolate in double boiler or microwave, I always get better results in a double boiler on a very low temp.
Spread chocolate over bars and let set.

 That is it!

Thursday, August 11, 2011

Maple River Winery

 Maple River Winery in Casselton ND, a locally owned and run winery that specializes in producing wines made from fruits grown within a 75 mile radius.
Small town feel with a welcoming atmosphere, tours and tasting Mon- Sat 10-5.

 My husband and I stopped by for our first visit and were greeted and treated like special guests. We weren't, that is just the treatment you get from the folks that work there. We sampled a couple wines, browsed through the Pride of Dakota  Gift Shop and even got a little behind the scenes tour.

 Our lovely guide showed us where everything is made, stored and shipped.  Located in historic downtown Casselton makes for a unique building, appearing very small from the front entry one finds the literal depth of the building when you step inside. Farther back are halls and rooms that hold the wine making and bottling materials. NO nook or cranny is wasted!
too much wine???? no just my camera and lighting and a photographer that has no idea what she is doing!

 Seasonal is in the Dakotas not a lot grows in the winter....uhm nothing grows in the winter. But the variety offered is simply amazing.

apple press
 2010 Wine List From Dry to Sweet
Wild Plum
Apple Jalepeno
Country Crabapple
Mango Melon
Sand Cherry
Strawberry Rhubarb
Prairie Strawberry
Apple Strawberry
Honey Apple
Honey comb Plum
Apple Mint
Bumble Bee Red
Dandelion (over 100 heads per bottle!)
  Some wines have sold out and some are limited.
Other spirits available
Maple River Winery
628 Front Street
Casselton ND 58012

Wednesday, August 10, 2011

French Macaroons- Blueberry and Coffee Cream

oh the French Macaroon. Sweet   Delicate    Lovely

Blueberry Cheesecake Macaroon
3/4 c ground almonds or almond flour
1 c confectioners sugar
2 extra large egg whites, room temp
1/4 c super fine sugar
1/2 tsp vanilla extract
blue food coloring

1/2 c cream cheese
2 Tbs sour cream
1 Tbs confectioners sugar
1/2 c crushed blueberries

Place almonds and confectioners sugar in food processor and process 15 seconds. Sift into bowl. Line 2 baking sheets with parchment paper.
In another bowl whip egg whites until soft peaks, gradually add super fine sugar until firm glossy meringue in formed, add vanilla and food coloring to desired color.
Fold in almond mixture, one third at a time until incorporated. Batter should have ribbon like consistency. Pour batter into pastry bag fitted with 1/2 in tip.
Pipe onto parchment 32 small circles. Tap baking sheet to remove bubble. Let stand 30 minutes, do NOT skip the wait time.

Bake at 325 for 10-15 minutes. Cool 10 min, you can remove entire sheet of parchment onto cooling rack, if your pan is still too hot you may need to wait longer to remove cookies.

note, if macaroons are browning too quickly reduce your oven temp or place cookie sheet on top of a second sheet. If cookie tops crack, oven is too hot.

Cookies removed too soon.......
look like this!
 Note, to help release cookies you may also spray a small spritz of water between the cookie sheet and parchment paper to create a little steam
beat cream cheese, sour cream and confectioners sugar until smooth, add blueberries. Place filling between two cookies.

Coffee Cream Macaroons

3/4 c ground almonds or almond flour
1 tsp instant coffee granuals
1 c confectioners sugar
2 extra large egg whites, room temp
1/4 c super fine sugar
1/4 c cream cheese
2 Tbs softened butter
2 tsp strong cooled black coffee
1 c confectioners sugar

Process 15 seconds in food processor
almonds, coffee granules, and confectioners sugar, sift into bowl.
Whip egg whites until soft peaks and glossy meringue form.
Fold in almond mixture one third at a time until ribbon like consistency is formed.
Follow baking directions listed above.
Beat all ingredients together and sandwich cookies.
Store cookies in airtight container for 3 days or freeze  unfilled macaroons up to one month, fill when serving.


Thursday, August 4, 2011

Rice Krispie Watermelon

 A fun twist on Rice Krispy bars and a touch of summer any season.
Make rice krispies as directed but use strawberry marshmallows. Stir to cool slightly and form into a oval watermelon shape.
if the bar mix is a little cooler it will hold  together better
butter or spray your hands well
I used a piece of wax paper to help shape and then let it cool wrapped in it which also helped to hold the form
 Make a batch of fondant and tint 3/4 of it dark green and 1/4 light green.
roll out dark green about half the size you will need, then place long narrow pieces of light green for stripes, continue to roll fondant blending the two colors together until large enough to cover watermelon.  Make leaves and vine pieces out of remaining fondant

 Spread canned or home made pink icing over cereal bars then lay fondant over, trimming edges and smoothing as you go. Place vine and leaf pieces using a small amount of water to adhere.

 Slice and eat!

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