To all of my followers: I have decided to change my blog name and will no longer be posting my recipes, tutorials and giveaways here. This blog will now be solely about Teton Cocoa. Please come to ajillofalltrades.blogspot.com to continue following me. Thank you.
12 "B" size red potatoes (about 2 inches in diameter), unpeeled
1/4 tsp ground black pepper
1 TBS olive or vegetable oil
4 oz chive and onion cream cheese spread
2 garlic cloves, pressed
3 TBS sour cream
1/2 tsp salt
Optional toppings such as grated cheddar cheese, bacon bits and snipped fresh chives
Preheat oven to 425°F. Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half so that they can sit up straight. Carefully scoop out a small amount of pulp from each potato half using a corer.
In medium size bowl combine oil, garlic, salt and black pepper. Add potato halves; toss to coat. Place potato halves, hollowed side down, on medium size sheet pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly.
In a small bowl, combine cream cheese spread and sour cream; whisk until smooth. Fill with cream cheese mixture evenly into hollowed potato halves. (If you want it to look pretty you can use a pastry bag and pipe in the cream cheese mixture.) Sprinkle with toppings, if desired. Place on serving platter; serve slightly warm.
In a medium size bowl cream your butter and cream cheese with a hand mixer. Add the cooked chicken, pepper and onions.
(If you do not have a favorite way to cook your chicken, this is how I cook mine. I like to boil my chicken because this way makes the chicken really tender and it shreds easily. Place your chicken breast in a sauce pan and cover with water. Let the water come to a boil and skim off the white foam from the top of the water. Then add 1 beef bouillon cube, 2 chicken bouillon cubes and 1 tsp dried onion. Cover, turn to low and simmer for about 30-40 minutes. Once done remove form water, shred the chicken and set aside.)
Open the crescent rolls and separate. With one roll form it into a rectangle and add a spoonful of mixture into the middle of the roll. Bring the side up around the chicken and pinch the dough together so that the chicken mixture is sealed in side. Set on a sheet pan and repeat until all of the chicken mixture is gone. (HINT: use cold dough; the warmer it is the more difficult it is to work with)
Roll the chicken pillows in the melted butter and then roll in the bread crumbs and return to the pan. Bake at 350 degrees for 20 minutes or until golden brown.
While the chicken pillows are baking make the sauce. In a small pot put the soup, sour cream and lemon juice. Heat over medium heat until warm. Serve over the chicken pillows and voila.
(If you want this as a make ahead meal, wrap each chicken roll in plastic wrap and place in a zipper bag and put in the freezer. These can be taken out directly from the freezer and baked but you will need to add about 10 minutes to the baking time. Do not make the sauce ahead. It will curdle when you thaw!)
This recipe is one that I get asked about all the time. The dressing is a favorite and really adds to the flavor of this super yummy salad!
6 ounces baby spinach, rinsed
1/3 cup of red onion, julienned
1/3 cup of thinly sliced button mushrooms
4 ounces of Swiss cheese, julienned
1/3 cup cooked and crumbled bacon
1/4 cup candied almond slices
For the salad combine all of the above ingredients. To make the candied almonds put the almonds and 1 TBS of sugar in a small saute pan over medium low heat. Stir continually until the sugar turns to a liquid substance and the almonds are lightly browned. Remove from pan and cool. For the bacon I cook around 4 pieces of bacon and then crumble.
3/4 TBS poppy seeds
1/3 cup white vinegar
3/4 cup oil
1/3 cup sugar
1/4 cup grated onion
3/4 tsp salt
2 TBS prepared mustard
In a small bowl combine the poppy seeds and vinegar. Slowly whisk in the oil. If you add the oil to fast your dressing will separate. Once you have done this add the rest of the ingredients and stir well. Refrigerate until you are ready to use. You can toss the dressing with the salad but if you may have some left over serve on the side so that it does not get soggy.
I tried this the other night and really liked it. So, I though I would share it here. I am in a major grilling mood. About 4 days ago it was in the 70's but two night ago it snowed and now we are back down to the 40's and 50s!! Crazy weather:)
4 large rib-eye steaks (about 1 1/2 to 2 inches thick, at least 6 ounces each)
4 tablespoons brown mustard
4 tablespoons black peppercorns, crushed
1 to 2 tablespoons finely ground black pepper, optional
Brush rib-eyes with mustard on both sides. In a shallow bowl, or on a plate with a deep center, combine crushed peppercorns, ground pepper, if using, and salt, to taste. Pat pepper mixture onto steaks and crust thoroughly on all sides.
Prepare your grill by lightly spraying the grate with non-stick cooking spray and then preheat the grill. When the grill is hot, place the rib-eyes on the grate and cook until desired doneness, about 3 to 4 minutes on each side for rare. Add 1 to 2 minutes for medium-rare and so on. The best way to test steaks for doneness is to poke it with your index finger; rare will be soft, medium-rare will be slightly less soft, and so forth. Never flip a steak more than once; let it cook for half the total cook time before flipping. Remove from grill and let rest for 5 minutes in a warm place before serving.
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, salad dressing, mustard, apple cider vinegar, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. Dice 3 of the hard boiled eggs and add them to the bowl. Leave one egg to slice and lay on top. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and green onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Arrange remaining sliced eggs on top of the salad and sprinkle with paprika. Serve cold or at room temperature.
In a bowl cover the chicken with the buttermilk and refrigerate. If you want some heat add 1 TBS hot sauce to the buttermilk and refrigerate overnight.
In a large brown paper bag combine the flour, paprika, salt, and pepper, and shake to combine. Set a large rack over a baking sheet. Drain the chicken in a colander set in the sink. Put 2 to 3 pieces of the chicken in the bag at a time and shake to coat with the flour. Remove the pieces from the bag and shake off any the excess flour and set on the rack. Repeat with the remaining chicken.
Preheat the oven to 250 degrees F and line another baking sheet with paper towels. Add enough shortening to two 9- to 10-inch cast iron skillets so that they are filled 3/4 inch deep. Heat over medium heat until a deep frying thermometer set in the fat registers 375 degrees F.
Working in batches if needed, add the chicken skin-side down to the skillets, with breasts and wings in one skillet, thighs and legs in the other. Do not crowd the skillets. Fry the chicken until golden brown on one side and turn with tongs to cook the other side. The white meat will take about 20 minutes and the dark about 25 minutes. Drain on the lined pans and keep warm in the oven. Continue until all the chicken is cooked. Serve immediately or at room temperature.
This has been my latest project! I wanted to have matching clothes for family pictures this spring. This is a picture of the ties I made for the boys and I will soon post the skirts that I am going to be making for the girls. These ties are super easy and sooooo much fun!!
I am a busy mom to four little rascals. My primary business is Teton Cocoa but during the "slow" season I love to create fun things for my kids. I opened this shop hoping to share my creations with others. I have some inventory of things that I am trying to get sold, so I thought that I would do a giveaway. These are super cute pacifier clips. My friend and I spent many hours perfecting these. Below is the picture of the pacifier clip that I am giving away!
This pacifier clip is handmade and one of a kind. It is perfect for the trendy baby. Jazz up any outfit with some bling. Now you can keep the pacifier close at hand with no more binkies falling on the floor.
They measure approximately 9-11 inches long and are compatible with all types of pacifiers. You can attach the clip to your baby's clothing, blankets, stroller or car seat.
WARNING: Item should ONLY be used with adult supervision. Small parts may pose a choking hazard. Clip should never be used when baby is unattended or sleeping. Buyer assumes all responsibility.
Pictured below are some more fun things that sugar and snails has to offer
New items are added daily!
SUGAR AND SNAILS is giving one lucky winner a beaded pacifier clip.
**ENDS April 14th @ midnight**
HOW TO ENTER:
Go to my shop and tell me which items you like. (mandatory)
(leave separate comment for each entry)
1 entry- heart sugar and snails shop
1 entry- (each) Follow my blog.
Subscribe to my RSS feed.
1 entry- (each) Post about this giveaway on Facebook or Twitter.
(leave link - enter daily)
2 entries- BLOG about this giveaway
5 entries- Purchase something from SUGAR AND SNAILS
This was the perfect breakfast after a cold night of camping! I wish I would have taken a picture because it looked delicious! I hope you like it!
1 pound bacon
1 pound sausage or cubed ham
2 packages (20-24 oz.) of frozen southern-style hash browns
8 ounces of sour cream
4 eggs, beaten
grated cheddar cheese
Brown the bacon and sausage in the dutch oven. If you use ham do not add until the bacon is cooked. Once your meat is cooked through, add the hash browns. (Do not drain the grease from your meat. The potatoes will soak up the oil and use it to brown. Cover your dutch oven and bake for 20-25 minutes. You will want about 10 coals on the bottom and 15 coals on top.
In a separate bowl, combine the sour cream and beaten eggs. Pour over the hash browns five minutes before they are done. Recover and let cook until the eggs are cooked through. When they are done, remove the lid and sprinkle with the cheese. Replace the lid until the cheese melts
Dan, the kids and I just got back from a camping trip to Zions National Park. It was still quite cold but we had a blast. Since camping season is not too far out in the future, I thought that I would do a section on great camping recipes that we tried on our trip. This is by far our favorite dessert to have out camping. I hope you enjoy!
2 large cans of peaches, (I use bottled peaches that I can in the summer)
1 box of yellow cake mix
1 cube of butter
1/4 cup sugar
1 1/2 TBS of cinnamon
Make sure your campfire has plenty of hot coals. These are important for proper baking.
Coat the inside of your dutch oven with cooking oil. This helps prevent the cobbler from sticking and will greatly help you when serving.
Pour the entire contents of the can (peaches and juice) into the dutch oven.
Dump the cake mix on top of the peaches.
Slice the butter into sections and put them on top of the cake mix. Sprinkle with sugar and cinnamon.
Put the lid on and place over hot coals. Place hot coals on top of the lid as well.
Let the cobbler bake for 35 to 45 minutes. Check to see if it is done by inserting a clean knife into its center. If the knife comes out clean, the cobbler is finished. If it does not come out clean, add more coals and wait 5 to 10 more minutes. Repeat until the cobbler is done.