Monday, August 20, 2018

Apple Pie Danish

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Did you know it’s easy to create a fancy Danish for breakfast that doesn’t take a ton of work? These came out really good, the only thing I would recommend is not using is the butter busting biscuits, but since I only had those on hand I used them anyway. The flaky ones would give you more of a Danish pastry feel to them. Overall super easy to make with a limited amount of time or surprise guest.

Apple Pie Danish Biscuits

(Adapted from Food, Folks and Fun)

 

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16.3-oz tube Pillsbury Grands!® Original Southern Style Biscuits
4 ounces cream cheese, softened
¼ cup powdered sugar, divided
¼ teaspoon vanilla extract
1 cup apple pie filling
1 teaspoon milk

 

Move oven rack to middle position and preheat to 350 degrees F. Line cookie sheet with parchment or silicone baking mat; set aside.


In a small bowl, add cream cheese, 2 tablespoons powdered sugar, and vanilla. Use a rubber spatula to mix until combined and no lumps remain.


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Remove biscuits from tube and space out evenly on prepared cookie sheet. Use bottom of a can to press into each biscuit.


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Press until flattened and a shallow depression is formed for the filling. (I just used the can that the apple pie filling came in.)


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Spread apple pie filling out evenly among each biscuit.


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Repeat with cream cheese mixture.


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Bake for 17-20 minutes, or until edges of biscuit start to turn golden brown. Remove from oven and place sheet on wire rack to cool until warm, about 20 minutes.


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To make glaze add remaining 2 tablespoons powdered sugar and milk to a small bowl. Mix until smooth, adding more milk or sugar to reach desired consistency. Use a fork or spoon to drizzle glaze over biscuits. Serve immediately.


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Friday, August 17, 2018

Coconut Lime Poke Cake

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The first day of school was Wednesday, so that calls for celebration! Hard to believe, but I now have a kindergartener! So far he’s loving it and so am I as my to do list is overflowing lately. I’m sure you have noticed due to no post this week! Hopefully I’ll be back on track now blogging and bringing you more reviews and giveaways.

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I originally made this cake for family when the visited recently and it’s the perfect Summer treat that’s light and cool on these hot days.

Coconut Lime Poke Cake

(Adapted from Dessert Now Dinner Later)

 

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Cake:
1 box white cake mix
1/2 cup oil
1/2 cup lime juice (about 3 limes)
zest of 1 lime
3/4 cup water
4 egg whites

 

Toppings:
1 (15oz) can cream of coconut (NOT coconut milk. Find this in the aisle with the alcoholic mixers.)
1 1/2 cups heavy cream
1/2 cup powdered sugar
1/2 cup coconut flakes, toasted
zest of 1 lime

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, briskly whisk together the ingredients for the cake for 2 minutes.


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Pour batter into a greased 13x9-inch baking dish.


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Bake for 27-30 minutes or until a toothpick comes out clean from the center. Allow cake to cool to room temperature.

Meanwhile, toast coconut in a sauté pan over medium low heat, stirring constantly until golden brown. Remove pan immediately from the stovetop, and put toasted coconut in a heat safe bowl. Set aside to cool.

 

In the bowl of an electric mixer with the whisk attachment, whip the heavy cream and powdered sugar until stiff peaks. Set aside.

Using a fork, poke holes all over the top of the cooled cake.


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Open the can of cream of coconut, empty it into a 2-cup measuring glass, and heat it for 15-20 seconds in the microwave. Whisk the mixture well and then pour it all over the cake and into the holes. Allow the cake to soak up all of the Cream of Coconut, about 5 to 10 minutes.

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Frost cake with the whipped cream, toasted coconut flakes and lime zest.

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Serve immediately. (If preparing ahead of time, don't add the toasted coconut until just before serving because it will soften.) Keep leftovers refrigerated.

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Wednesday, August 8, 2018

Tuna Steak Marinade

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People often ask what my main go to dinners are when I’m in a hurry. Seared tuna steaks are one of those meals. Mostly because I can cook them from a frozen state and whip up some instant mashed potatoes to with it. I liked this marinade and it held it’s flavor on the tuna steak well.

Tuna Steak Marinade

(Adapted from Betties N Brimstone)

 

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1/4 cup orange juice
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon chopped fresh oregano
1/2 teaspoon ground black pepper
4 (4 ounce) tuna steaks

 

In a large non-reactive dish, whisk together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper.

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Place the tuna steaks in a gallon-size plastic bag, and pour in the marinade. Refrigerate for at least 30 minutes. (I like to turn the bag at least once during the marinade process, to be sure all parts are coated and get a chance to soak in!)

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You can grill these, or use a grill pan on the stove top. (I usually use the stovetop method, and skip the basting step.)

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Grill directions: Preheat grill for high heat. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

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Monday, August 6, 2018

Spicy Beef Satay

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Most of the time I love meat on the stick, but sometimes you just have to change up the recipe a little and make it practical. I had leftover burger buns and decided to make this beef satay into a burger instead of pretty on a stick like the original post said to do -

from taste of home

There’s nothing wrong with that and it was amazing. It’s spicy as advertised, but it is packed full of flavor! I would love to make this again to change up the usual burgers, but think I’ll leave the almonds out, just for texture preference.

Spicy Beef Satay

(Adapted from Taste of Home)

 

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1 cup white wine vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon orange marmalade
1/4 teaspoon grated orange zest
1/4 teaspoon crushed red pepper flakes
1/2 cup finely chopped salted roasted almonds
2 tablespoons minced fresh mint
1 green onion, finely chopped
1 tablespoon lemon juice
1 garlic clove, minced
1/4 teaspoon each ground cinnamon, cumin and coriander
1 pound lean ground beef (90% lean)
Minced fresh parsley

 

In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, about 25 minutes or until reduced to 1/2 cup.


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Meanwhile, in a large bowl, combine almonds, mint, onion, lemon juice, garlic and spices.

 

Crumble beef over mixture and mix well. Divide into 24 pieces. Shape each piece into a 3x1-in. rectangle; insert a soaked wooden appetizer skewers into each.

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Broil 6 in. from the heat 2-4 minutes on each side or until a thermometer reads 160°. We grilled ours.

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Arrange on a serving platter. Drizzle with sauce mixture and sprinkle with parsley. Yield: 2 dozen (1/2 cup sauce).

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Friday, August 3, 2018

Mojito jello shots

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Summer is coming to an end and I’m really sad about it, even if it’s still 100 degrees in Texas! I’m ready for Fall and excited about all the new things happening this year. More details to come! We really enjoy mojitos and these shots are spot on. They are a little more work than your normal to go shot, but totally worth it. I only did a few with some of the mint, I always hate having mint stuck in my teeth. I also didn’t go through the trouble of making them in the limes, mostly because we ha them out on the lake and didn’t want to risk them warming up and liquefying in the cooler.

Mojito jello shots

(Adapted from A Beautiful Mess)

 

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1 cup water
1 cup sugar
3 envelopes unflavored gelatin
3/4 cup fresh lime juice
3 stems fresh mint leaves
1 cup white rum

 

In a pot, combine the water and sugar over medium heat and stir until the sugar dissolves.

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Remove from heat and stir in the gelatin.

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Add the lime juice and 2 mint stems (with leaves). Allow that to steep for 12-15 minutes.

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Remove the mint stems and stir in the rum if using.

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In the meantime hollow out your lime shells. This is probably the hardest part of making these. I used a small sharp knife to carve around the inside of the limes and then a melon baller to scoop out the centers. If the insides don’t look perfect don’t worry! Mine looked far from perfect. Be sure to leave the limes cut in halves until after the jello has set, then you can slice them into wedges.

Fill each lime shell with the jello mixture and sprinkle in some chopped fresh mint (from the remaining leaves on that 3rd stem). Place in the refrigerator and allow to set for at least 3 hours.

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