Roasted Cauliflower

October 27, 2010 by
I heart cauliflower.  And I know, you’re all probably tired of my roasting recipes, but this is absolutely one of my favorite things to eat.  Especially if I can get my hands on “Cheddar” Cauliflower, which is the orangey variety pictured.  But if all I have is the standard white variety I add the paprika and all is right with the world.  So no more goopy cheese sauce on your cauliflower please, try roasting it and you’ll go mad for it too.
ROASTED CAULIFLOWER
Recipe by My Stained Apron
Cauliflower
olive oil (I usually only use 1-2 tsp for a head of cauliflower)
salt and pepper, to taste
Cut cauliflower head into florets.  Wash and spread in a single layer on baking sheet.
Drizzle with olive oil and salt and pepper.
Roast at 450 degrees for 15-20 minutes, until done to liking.
PAPRIKA ROASTED CAULIFLOWER 
Follow above directions, but add about 1 tsp of smoked paprika with the salt and pepper.
Filed Under: Side Dishes Tagged With: ,

Cake Pops

October 25, 2010 by
I made Bakerella’s cake pops recently for the first time.
It was fun, but I have to say, it was a little trickier than I had thought!
I’m not going to get into details about how to make them, she has great instructions on her site and in her book.  But here’s some tips if you try your hand at them:
– Be patient!
– Keep your cake pops cold until your ready to dip them
– If your candy coating is too thick to coat right, thin with a little shortening
– If you just can’t get the coating thin enough to coat right, just smooth over “bald spots” with a small spatula or knife
– Have fun!
Filed Under: Cake / Cake Pops, Halloween / Fall

Homestyle Applesauce

October 22, 2010 by
 
Nothing says fall like a bowl of warm homemade applesauce.  The flavor of your applesauce will change according to what variety of apples you use, so keep that in mind.  You can even mix up and do half sweet apples and half tart.  I just use whatever I have on hand and adjust the sugar accordingly.  Sometimes I even use pears.  Happy harvest! : )
 
HOMESTYLE APPLESAUCE
5 apples
1 cup water
1/2 cup brown sugar
1/2 tsp cinnamon (optional)
1/8 tsp nutmeg (optional
 
Peel, core, and chop apples.
Combine with remaining ingredients in a pot and simmer, covered, about 20 minutes.
Filed Under: Breakfast

Monster Munch

October 20, 2010 by
I made some cake pops for our “pumpkin potluck” and was left with a bowl of white candy coating from the ghosts, and a bowl of orange from the pumpkins.  What to do? I saw a box of chex and a bag of reeses pieces on the counter and decided to have a little experiment.  I added some peanuts and pretzels for a little salty counterpart and presto! It’s Monster Munch!  (I’m not sure on the name, but it was super yummy anyway!)  I did it in two batches, half with the white and half with the orange, then mixed together after set.  The powdered sugar helped them stay seperate more.  I served it in a big pumpkin bucket with a little shovel and some bags.  Let’s just say it was a HIT! With both kids and adults, so make this for your little monsters… or big.  Either way, they’ll enjoy it!
MONSTER MUNCH
Recipe by My Stained Apron
14 oz candy coating or almond bark*
5 cups Chex (corn or rice)
1 cup peanuts
2 cups pretzels
1 cup reeses pieces
1/2 cup powdered sugar
Mix together chex, peanuts, pretzels, and reeses pieces in a large bowl.
Melt candy coating and pour over chex.
Stir quickly with a large spoon.
Sprinkle powdered sugar over chex and stir together.
Lay out on a large cookie sheet lined with wax paper to dry.
*You can do this in 2 batches if desired, using different colors for each batch.  Then mix together after candy coating is set.
Print
Monster Munch

Ingredients

  • 14 oz candy coating or almond bark*
  • 5 cups Chex (corn or rice)
  • 1 cup peanuts
  • 2 cups pretzels
  • 1 cup reeses pieces
  • 1/2 cup powdered sugar

Instructions

Mix together chex, peanuts, pretzels, and reeses pieces in a large bowl.

Melt candy coating and pour over chex.

Stir quickly with a large spoon.

Sprinkle powdered sugar over chex and stir together.

Lay out on a large cookie sheet lined with wax paper to dry.

You can do this in 2 batches if desired, using different colors for each batch. Then mix together after candy coating is set.

https://mystainedapron.com/monster-munch/

Filed Under: Halloween / Fall

Yummy Mummies

October 18, 2010 by
I felt a little weird buying a tube of crescent rolls at the store the other day.  I looked around first to see if anyone saw me put them in my cart.  I don’t have anything against them, and don’t judge someone for buying them, I just never do.  I enjoy making homemade rolls and breads alot, so I never have a need for them.
And I probably could have used some homemade roll dough to make these, but it was a last minute project to make with friends coming over and wasn’t sure if my dough would raise too much and ruin it.
The kids got a kick out of these and it really was a nice, quick kid treat.  Happy Halloween!
YUMMY MUMMIES
Pkg of 8 hot dogs
Pkg of Crescent Rolls
Separate crescents and roll each into a long rope.
Wrap around mummy, a small section around one end, then leave a space for the face and wrap around the remaining section for the body.
Place on a baking sheet, repeat with remaining hot dogs and crescent roll dough.
Bake according to crescent directions. (Mine took a few more minutes.)
Dip a toothpick in mustard or ketchup to add eyes after baked.
Print
Yummy Mummies

Ingredients

  • Pkg of 8 hot dogs
  • Pkg of Crescent Rolls

Instructions

Separate crescents and roll each into a long rope.

Wrap around mummy, a small section around one end, then leave a space for the face and wrap around the remaining section for the body.

Place on a baking sheet, repeat with remaining hot dogs and crescent roll dough.

Bake according to crescent directions. (Mine took a few more minutes.)

Dip a toothpick in mustard or ketchup to add eyes after baked.

https://mystainedapron.com/yummy-mummies/

Filed Under: Halloween / Fall

Cheesy Scalloped Potatoes

October 15, 2010 by
Everyone should have a variety of good side dishes in their recipe collection.  They come in very handy, and I like to make sure whenever I try a new recipe to make a side dish that I KNOW everyone loves.  That way, in case the test recipe doesn’t turn out wonderful, at least there will still be something on the table everyone is happy about.  This is one of those recipes.  Simple, delicious, all around trusty dish. 
CHEESY SCALLOPED POTATOES
Recipe by My Stained Apron
1/4 cup butter
1/4 cup flour
3 cups milk
1/4 tsp pepper
1/2 tsp salt
1 tsp paprika
4 cups shredded sharp cheddar cheese
8 russet potatoes, peeled and thinly sliced
1 large white onion, thinly sliced
chives or green onions, for serving, optional
Melt butter in a saucepan.  Add flour and stir for about 1 minute. 
Whisk in milk and let cook until slightly thickened, about 5-10 minutes. 
Add salt, pepper, paprika, and 2 1/2 cups of the cheese.
Spray a 9 by 13 inch dish with cooking spray and spread out a third of the potatoes and onions in the bottom.
Spoon over about a third of the sauce.
Repeat twice.  Sprinkle the remaining 1 1/2 cups cheese over the top.
Bake at 350 degrees for about 1 hour, or until potatoes are cooked through and cheese is crusty and browned.  Top with green onions or chives, if desired.
Filed Under: Side Dishes Tagged With:

Split Pea Soup

October 13, 2010 by
 
This is seriously one of my favorite dishes.… Do I say that alot?… Anyways, there is nothing that makes me feel more content than stirring a pot of soup.  Soup is a miracle food in my book.  It’s usually very healthy and satisfying, easy to feed a crowd with, inexpensive, easy to cook… need I go on?  And let’s not forget delicious! 
So there are many reasons I’m excited that “soup season” has begun around here.
And my cheddar pepper drop biscuits go just perfect with this soup.  Happy Soupin’!
 
SPLIT PEA SOUP
 
12 oz dried green split peas (about 1 1/2 cups)
4 cups chicken broth (or water)
1 cup cooked, diced ham or turkey ham
2 carrots, diced
1 onion, diced
1 tsp dried thyme
1 bay leaf
salt and pepper, to taste
 
Rinse peas and soak  in cold water overnight. (This is optional- they may just need simmered longer if you skip this step.)   Drain, rinse again.
Put peas along with everything else in a large pot.
Bring to a boil, reduce heat to simmer.
Simmer for at least 2 hours, or until peas are tender.  If you want the soup thinner, just add more liquid.
 
*This soup also freezes well, if I have leftovers I freeze them in individual serving size freezer containers.  If it’s too thick when re-warmed, just add more water.
Filed Under: Soups / Stews Tagged With: ,

Paprika Roasted Chickpeas

October 11, 2010 by
Yes, I love roasting.  If you’ve been reading my blog, you’ve probably guessed as much.  I also LOVE paprika.  Especially smoked paprika.  If you can’t find smoked paprika, look for a darker color, that usually means it will have a deeper, smokier flavor.  I pressure cook beans and keep them in 1 1/2 cup baggies in the freezer (that’s about equal to a can).  These are so divine.  Slightly crunchy from the roasting, with a smoky paprika flavor and a hint of saltiness.  They would make a great appetizer, or maybe even made into hummus.  But just throw them in a bowl and watch them dissapear. I bet they will!
PAPRIKA ROASTED CHICKPEAS
Recipe by My Stained Apron
1 can chickpeas, rinsed and drained (or 1 1/2 cups cooked from dried beans)
2 tsp olive oil
1 tsp paprika (I prefer smoked)
1/2 tsp kosher salt
Toss all together, mixing well.
Spread out on a baking sheet and roast at 400 degrees for about 30 minutes.
Print
Paprika Roasted Chickpeas

Ingredients

  • 1 can chickpeas, rinsed and drained (or 1 1/2 cups cooked from dried beans)
  • 2 tsp olive oil
  • 1 tsp paprika (I prefer smoked)
  • 1/2 tsp kosher salt

Instructions

Toss all together, mixing well.

Spread out on a baking sheet and roast at 400 degrees for about 30 minutes.

https://mystainedapron.com/paprika-roasted-chickpeas/

Filed Under: Appetizers / Dips / Snacks

Cherry Vanilla Crunch Cake

October 7, 2010 by
 
Vanilla bean paste is one of my favorite new ingredients.  It really gives such a stronger vanilla flavor compared to just extract.  But if you don’t have any, you really should still make this.  The cherries kind of bake in to the cake a little, and the crunch topping just perfects it.  You could put the pie filling on top of the cake batter, but I really wanted to cake to stay white.  Either way I think you’ll like it!  And yes, I used home canned pie filling, but you can use store-bought as well.  I won’t tell anyone.
 
CHERRY VANILLA CRUNCH CAKE
Recipe by My Stained Apron
 
White Cake Mix
1 T vanilla bean paste (or 1 T vanilla extract)
Cherry Pie Filling
1 cup flour
1 cup brown sugar
pinch salt
1/2 cup unsalted butter
 
Make cake mix according to package directions, except add the Tablespoon of vanilla bean paste.
Spoon the cherry pie filling into a 9 by 13 inch pan.
 
Pour batter as evenly as possible over the pie filling.
Mix the flour, brown sugar, and salt together in a bowl.
Cut butter using a pastry blender until about the size of peas.
Evenly distribute topping over cake mix.
 
Bake at 350 degrees for about 40 minutes, or until cake is done.
Filed Under: Cake / Cake Pops

Upcoming Review!

October 6, 2010 by

I’m excited to do a review coming up for CSN Stores.  You can get anything from a bar stool to silverware there since they have over 200 online stores. I’ll be reviewing a Euro Cuisine Yogurt Maker.  It’s fairly inexpensive, has good reviews, and I’m excited to finally get around to making homemade yogurt!

I’ve been curious about trying one out for awhile now, and I’ll let you know how I like it!



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Filed Under: Giveaways / Reviews