Monday, May 21, 2012

Kale Chips

I have seen these all over the internet lately and since we LOVE kale in our house (we even grow it in our garden), I just had to give them a try.  They have been given the stamp of approval, even by my 4 year old! They are quick and easy and super tasty!

Kale Chips

1 bunch of kale, washed and dried
1-2 T olive oil
kosher salt

Preheat oven to 350. Once the kale has been washed and dried, remove the big stems and tear the kale into large pieces (the size you want your chips to be).  Toss the kale with the olive oil until it is coated.  Place the kale in a single layer on a cookie a sheet and sprinkle with kosher salt, be careful not over salt it, a little goes a long way!  Bake the kale at 350 for 15-20 minutes until the kale is crunchy.  Serve warm or cold, be careful the kale is super delicate.

Monday, May 14, 2012

Pizza Factory Breadsticks

When my husband and I lived in Provo, UT we LOVED going to the Pizza Factory, we went for the breadsticks mainly, but their food was good too!  They make their breadsticks all twisted on tall dowels and serve them in a big vase.  So fun!  So, when I spotted this recipe over at Six Sisters Stuff, I just couldn't resist!  I have made them a couple of times now and my husband has declared them his new favorite!  They are super yummy and also super fast, bonus! Here is my take on them...

Pizza Factory Breadsticks
(15-20, depending on how fat you make them)

1 1/2 cups warm water
2 T sugar
1 T yeast

Let that sit for 5 minutes. Then add:
3 1/2 cups flour
1 t salt

To brush on top:
1/2 stick butter (1/4 cup), melted
garlic salt

Mix until smooth and then let rise for 10 minutes.  Roll the dough into a large square on a floured surface. Mix together the melted butter and garlic salt and brush half of it onto the dough.  Fold the dough in half and cut into 15-20 strips (about 1 inch each).  Twist each strip and place on an UNGREASED cookie sheet.  Let the twists sit for 15 -20 minutes to rise (I just let them rise while the oven is preheating).  Bake the breadsticks at 400 for 15-20 minutes or until golden brown.  As soon as they come out, brush the tops with the remaining garlic butter. 

Sunday, May 13, 2012

Fried Ice Cream

Let me just start by saying, this recipe is NOT for those looking for a light, fit treat! The name pretty much sums it up.  BUT if you are willing or able to spare the calories, this is to die for!  We found this recipe on Food Network quite a few years ago and LOVED it! We pulled it back out for a special Mother's Day treat and liked it even more than we remembered!

Fried Ice Cream
(4-8 servings, depending how big you make the ice cream balls)

1 quart vanilla ice cream (we used Haagen Daz)
1 cup crushed corn flakes
1 cup sweetened coconut, or 1 cup chopped nuts, or 1 cup cookie crumbs, or any combination (we used equal parts of pecans and vanilla wafers)
2 eggs
2 T sugar
vegetable oil, for frying

hot fudge or caramel (we used this recipe) It is really Buttermilk Syrup, but if you cook it a little longer is makes delicious caramel sauce for ice cream!
whipped cream
fresh berries (optional)

With an ice cream scoop, form 4 to 8 ice cream balls and place on a wax paper lined sheet and cover with plastic wrap.  Freeze for at least 2 hours.

In a bowl, combine cornflake crumbs with either cookies crumbs, nuts or coconut (or whatever combo you are using).  Spread the mixture in a shallow dish.  Roll the ice cream balls in the mixture until they are coated and freeze for 30 more minutes.

In another bowl, beat together the eggs and sugar.  Dip the coated ice cream balls in to the egg mixture and then roll them, one more time, in the cornflake mixture until completely coated.  Freeze for one more hour.

When the ice cream balls are super hard, heat enough oil to cover a ball in a large pot or in a fryer to 400 degrees. When the oil is up to temperature, lower the balls, one at a time into the oil and fry until golden brown (about 30 seconds to one minute). Remove from the oil and serve immediately.  Top with Hot fudge or caramel and whipped cream and fresh berries.

Thursday, May 10, 2012

Lemon Poppy Seed Scones

I love scones and I love lemon!  These come together so fast and are so beautiful and delicious, you just can't go wrong!  Such a great way to start a beautiful, sunny morning! I found this recipe at Our Best Bites.

Lemon Poppy Seed Scones
(8 scones)

2 cups flour, lightly spooned into the measuring cup and leveled with a knife
1/3 cup sugar
1 t baking powder
1/4 t baking soda
1/4 t salt
1 t poppy seeds
8 T frozen butter
1/2 cup sour cream, I used light
1 egg
zest of 1 lemon


1/4 cup lemon juice
2 T melted butter
1 1/3 cup powdered sugar

Preheat the oven to 400. Line a baking sheet with parchment paper and set aside.

In a medium bowl, combine the flour, sugar, baking soda, baking powder, poppy seeds and salt.  Add the lemon zest and whisk to combine.  Grate the frozen butter (or used a food processor) and toss it into the flour mixture.  Combine it with your fingers until it resembles coarse meal.  set aside.

In a small bowl, whisk together sour cream and egg.  Add this to the flour/butter mixture and toss with a fork until it comes to a ball and all the flour is moistened.

Lightly flour a surface and place the dough on it. Press the ball into an 8 inch disk and cut into equal wedges using a butter knife or pizza cutter. Place them evenly on the prepared baking sheet and bake for 15-17 minutes or until lightly golden.  Remove from the oven and let them cool.

While the scones are cooling, whisk together the glaze.  Drizzle over the scones. IF you do it while they are still warm, it will spread over the top and drip down the sides, my favorite! Or you can do it when they are cool and drizzle squiggles on the tops.
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