Birthday BBQ

Jeremy and I both LOVE BBQ. We had a little family birthday party for Jeremy, and I thought it was the perfect time of year for a BBQ menu. I originally wanted to make a home made bbq sauce and follow Tyler Florence's recipe for BBQ pulled pork, but once the day got here, I figured I should go for easy as well as tried and true. I had no idea what his BBQ sauce would taste like, so last minute I decided to just use our favorite "Sweet Baby' Rays Original Sauce"

BBQ Pulled pork sandwiches:

7 pounds of Pork shoulder (bone out) - [fed 17 people]

Salt/pepper

1 large bottle of Sweet Baby Ray'z Original Barbecue sauce

Potato roll buns (I like these because they are soft and a little bit sweet, and they are smaller size than large hamburger buns. Perfect size for kids, and for adults too with sides of potato salad and beans).

Preheat the oven to 300 degrees F. Salt and pepper the pig on both sides. Put the pork in a roasting pan (fat side up) and roast it for about 6 - 6.5 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart. (We pulled it out a couple times and tried to start pulling meat apart with 2 forks, until it actually was "pulling apart" rather easily.)

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour the sauce over. Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun. Bon appetit!

Baked Beans (a mixture of my friend Kelly McDonald and Pioneer Woman)
3 Large cans (28 oz) pork and beans (I like "Bush's" brand) and drain a little of the liquid
1 med (sweet) onion chopped
1 lb cooked bacon cut up in pieces
1/2 cup ketchup
1/2 cup BBQ sauce
1/2 - 3/4 cup brown sugar
a splash of cider vinegar
1 1/2 teaspoons dry mustard

Cook Bacon. Then stir together all ingredients, place in baking dish, cover with foil and bake for a long time maybe 1 1/2 -  2 hours on 300 degrees.

Loaded Baked Potato Salad.
I have this recipe posted here, and I doubled it for the amount of people we had over.

white chocolate peppermint fudge

My sister Jessica is pretty brilliant. For many reasons, but for the purpose of this post, because she created a spin-off of my late Great Aunt Lil's fudge that has been passed throughout my {Cajun} family for many, many years. Tradition in our family was to have this fudge every Christmas time {and also while watching/judging every Miss America/USA/Universe/etc pageant with my mom and sisters all growing up}. It's delicious, and it is my favorite. It has marshmallow cream, cream cheese, choc chips, peanut butter - and sugar & butter, too, of course! You can find the original recipe on my sister's blog in the middle of this post.

We were all together for Thanksgiving a few years ago and Jessica decided to experiment with the "base" of this fudge, and substitute the semi-sweet chocolate chips for white chocolate chips... and eliminate the peanut butter and instead add crushed candy canes and peppermint extract!! And this is what I'm talkin' 'bout!!! soooooo creamy good... and FESTIVE, too!!

Jessica's White Chocolate Peppermint Fudge

2 sticks of butter
12 oz. PET brand evaporated milk
4 cups sugar
7 oz. jar of marshmallow crème
8 oz. white chocolate chips (I used Ghiradelli)
2 oz. Philadelphia cream cheese
1/2 teaspoons pure vanilla
1 1/2 teaspoons peppermint extract
6 or so crushed/chunky candy canes

1. Cut and place parchment paper in pan and then butter.

2. Combine butter, evaporated milk, and sugar over high heat in a heavy-bottomed pot, stirring constantly, until it begins to boil. Lower the heat to medium and cook until the soft ball stage (its easiest to use a candy thermometer. Also I like to continue to stir during this part so that the bottom doesn't burn). In a large bowl, combine the marshmallow cream, chocolate chips and cream cheese and microwave for about a minute. Stir a few strokes by hand until slightly mixed together.

3. When the candy mixture reaches the soft ball stage, remove from heat and add the vanilla and also add the bowl’s contents to the pot and begin to beat with a mixer on high. Pour in the peppermint extract after a few seconds of mixing all the ingredients and then continue to beat until thick and creamy and it begins to lose its gloss. You can add some of the crushed candy canes into the mix or just save it for on top only. Pour into a buttered pan and then sprinkle the crushed candy cane on top immediately and let cool. After its completely cool you can cut into squares and get ready to serve. A pizza cutter actually works really well to cut the fudge. Enjoy!

Luscious Lemon Bars

have you ever wondered what the best thing on the planet taste like? well, here it is. these suckers almost didn't get a picture because we ate them so fast. My mother-in-law made these while I was up in Seattle and it was love at first bite. they have a lovely thick crust (like a buttery pie) and a juicy and "luscious" lemon top. I couldn't wait to come home and make them myself. this recipe was handed down to her from her mother.



Dorothy Throssell's Luscious Lemon Bar Cookies
Crust:
1 cup soft butter          1/2 cup powdered sugar
dash salt                      2 cups flour
-Combine all ingredients and mix well. Press mixture into 9x13 pan. Bake at 350 degrees for 15 minutes or until nicely browned.

Filling:
4 eggs, beaten                    1/4 cup flour
2 cups granulated sugar     6 Tbsp. fresh squeezed lemon juice
-Combine flour and sugar, mix in beaten eggs and lemon juice. Pour into the slightly cooled crust. Bake at 350 degrees for 25 minutes, or until set.
-Cool and sprinkle with powdered sugar.

EXTREME banana nut bread

I recently made this EXTREME banana nut bread from allrecipes.com.
It is the very non-healthy version- and TASTE LIKE CANDY!!!



I usually make just half the batch- since I only have one loaf pan and usually only have a few over-ripened bananas at a time. So here is the recipe for just ONE loaf.

Ingredients
* 1 cup1 all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoons baking soda
* 1/2 cup butter
* 1 cup white sugar
* 1 cup mashed overripe bananas
* 2 eggs, beaten
* 1/2 cup chopped walnuts

Directions
1. Preheat the oven to 350 degrees F. Grease and flour 9x5 inch loaf pan.
2. Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Pour into loaf pan.
3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaf cool in the pan for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture.

Costa Rican Rum Cake

Or as Jeremy calls it "C double R cake". It's his absolute favorite, so birthday cake it was! It's super easy to make. It's just a yellow cake mix. But the yummy part comes when you poke holes throughout while its still warm out of the oven with a creamy rum sauce.



And my favorite part...topped with home-made whipped cream and chunks of macadamia nuts!



INGREDIENTS:
Cake: 1 package yellow cake mix
1 cup water
1/3 cup oil
3 eggs

Sauce:
1 cup whipping cream
1/3 cup rum (or 1 teaspoon rum extract)
14 ounce sweetened condensed milk
12 ounce can evaporated milk

Topping:
1 cup whipping cream
1/3 cup chopped macadamia nuts
1/3 cup coconut toasted (optional - we did not use this)

METHOD:
Heat oven to 350 degrees. Grease 13x9" baking dish. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour into greased baking dish. Bake at 350 degrees or 30-35 minutes or until toothpick comes out clean. Poke holes in cake. Mix together sauce and pour over while cake is still warm. Cool and keep in refrigerator. Cut into squares and top with whipped cream, toasted coconut (optional)  and chopped macadamia nuts.

HAPPY BIRTHDAY SWEETHEART!! I love you!!

Lemon Raspberry Cupcakes

i found the most beautiful raspberry's at the grocery last night, and picked up a lemon, and figured i'm game for anything with this combo! after some research of what i could make that i actually had ingredients for, i came up with these little babies! i had to improvise a few things.

This is what they looked like before i frosted with lemony frosting. i pureed 1/3 of my raspberries and added a bit of sugar to the mix, and spooned a teaspoon of it into the middle each cupcake.

cupcake:

1 cup butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup half and half (or you can use milk)
1 teaspoon vanilla extract
1 teaspoon almond extract

- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt. Combine milk and extracts; add to creamed mixture alternately with dry ingredients. pour into cupcake papers. (my batch made 32)
- puree some raspberries with a little sugar or you can always use raspberry jam. spoon in 1/2 teaspoon (or more) of raspberry puree into middle of cupcake.
- Bake at 375 degrees F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

lemon frosting:

6-8 Tablespoons butter, softened
1 1/2 cups confectioners' sugar
2 tablespoons fresh squeezed lemon juice
1 1/2 teaspoons grated lemon peel

- In a mixing bowl, beat butter until smooth. Gradually beat in the confectioners' sugar, lemon juice and peel.

Oreo Kisses

We made these incredibly yummy and cute chocolate truffles at a Relief Society "Super Saturday" activity back in October. Jen Scott taught the holiday goodies class, and these are perfect for Valentines Day!

Ingredients:
1 package Oreo cookies
1 8oz. package cream cheese (softened)
Dipping Chocolate
1. Finely crush cookies in a food processor for a fine consistency.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1" balls and place on wax paper covered cookies sheets.
4. Then, begin to form the shape of a kiss by flattening then bottom and forming a point at the top. (About 1.5" tall)
5. It helps to put the uncoated balls in the freezer for a few minutes to keep the mixture from starting to fall apart when you drop into the melted chocolate.
6. Melt chocolate as directed on package and then dip "kisses" one at a time into chocolate, tap off extra and slide them off onto wax paper covered cookie sheets to dry.
7. Once dry, refrigerate and enjoy!

Decorate:
1. Handwrite your messages (or type on computer). Cut out strips.
2. Cut up some squares sheets of aluminum foil. (about 5.5" square)
3. Place dry kiss in center and start wrapping the foil around the base. Insert message near top and secure it by pressing foil together at top.

Dark Chocolate Cheesecake Brownies

i found this recipe on a foodie blog called "Coconut & Lime".

brownie layer:
2 eggs, at room temperature
4 oz unsweetened baking chocolate (next time i will only use 3 oz b/c they were super chocolatey)
1/2 cup butter
1/2 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon vanilla
1/8 teaspoon salt

cheesecake layer:
1 egg, at room temperature
8 ounces cream cheese, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
1 tablespoon flour

Directions:
Preheat oven to 350 degrees F. Grease and flour or using baking spray with flour one 8x8 inch pan. In a medium pot, melt chocolate and butter, stirring occasionally. Remove from heat. Whisk in sugar, flour, eggs and vanilla. Pour into prepared pan, smoothing the surface with a spatula as needed. In a separate bowl, beat together cream cheese, egg, sugar, flour and vanilla until fluffy. Carefully pour over brown layer. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack then slice and serve. The cooler the brownie, the easier it will be to cut.

home-made rocky road brownies

INGREDIENTS
vegetable oil & parchment paper for the pan
5-1/2 ounces 100% unsweetened chocolate (I used "Baker's" brand; see pic below), coarsely chopped, divided
10 tablespoons unsalted butter, cut into 1-inch slices
2/3 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1-1/3 cups granulated cane sugar
1/2 cup walnut halves, roasted and roughly chopped
6 home-made Vanilla Bean Marshmallows, cut into quarters (I got mine at Whole Foods; see pic below)

DIRECTIONS
1. Preheat the oven to 325°F. Line the bottom of an 8-inch square baking pan with parchment paper and liberally coat the paper and the pan sides with flavorless vegetable oil.
2. Put 3 ounces of the chocolate and the butter in a medium stainless-steel bowl and set over a pot of simmering water. Heat, stirring occasionally, until the chocolate and butter melt and are fully combined and the mixture is smooth. Lift the bowl from the pot. Set aside.
3. Sift the flour and salt together into a bowl. In another bowl, combine the eggs and vanilla extract and whisk together by hand until blended. Whisk in the sugar.
4. Whisk the egg mixture into the chocolate. Add the flour and the remaining 2-½ ounces chocolate to the batter and, using a rubber spatula, mix well. Then mix in the roasted walnuts.
5. Pour the batter into the prepared pan. Spread it evenly with a small offset spatula. Scatter the marshmallow pieces evenly over the surface and push them halfway into the batter. The tops should remain uncovered.
6. Bake on the middle shelf of the oven until the marshmallows are browned and a skewer inserted into the center of the brownie sheet comes out with some batter clinging to it, about 45 minutes. Let cool completely in the pan on a wire rack, then cover with plastic wrap and refrigerate until cold.
7. Run a table knife around the edge of the pan to loosen the sides of the brownie, and then slide the brownie, still on the paper, onto a work surface. Using a ruler to guide you and a sharp knife, cut into sixteen 2-inch squares. Store in an airtight container in the refrigerator for up to three weeks.

Yield: 16 brownies

Pumpkin Spiced and Iced Cookies

Tis the wonderful season of pumpkins! And time for my favorite seasonal cookie recipe. When I first started dating Jeremy, back in the fall of 2004, I was craving a pumpkin chocolate chip cookie recipe and asked Jeremy if his mom had a good recipe. Sure enough it was more than just good... it was excellente! I've handed this recipe out many a times to pumpkin adorers, so here is Leslie Curfew's pumpkin chocolate chip cookies (with vanilla glaze) recipe:

Ingredients:
2 1/4 cup all-purpose flour
1 1/2 tsp. pumpkin pie spice (Spice Island Brand)
1 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
15 oz. Libby 100% pure pumpkin
2 cups (12 oz. package) Nestle Tollhouse semi-sweet chocolate morsels

Vanilla Glaze: Combine 1 cup powdered sugar, 1 to 1 1/2 Tblsp milk and 1/2 tsp. vanilla extract in a small bowl. Mix well.

1. Preheat oven to 375 degrees
2. Combine flour, pumpkin spice, baking powder, baking soda and salt in a medium bowl.
3. Beat butter and sugar in a large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract.
4. Gradually beat in flour mixture. Stir in morsels. Drop by the rounded tablespoons onto foiled covered baking sheets.
5. Bake for 15-20 minutes or until edges are slightly browned. Let stand for 5 minutes; remove to wire rack to cool completely.
6. Drizzle or spread the vanilla glaze on top of cookies.

(Makes about 4 dozen cookies)

Barefoot Contessa's Jam Thumbprint cookies

Jessica and I made these cookies my first night in Utah. We also made 7-layer bars. these Thumbprint cookies came out fabulously and would make a lovelyl treat for something special. :)


3 Sticks butter
1 cup sugar
1 teaspoon vanilla
3 1/2 cups flour
1/4 teaspoon salt
1 egg (beaten with 1 tablespoon water for egg wash)
7 ounces sweetened flaked coconut
Raspberry or Apricot Jam

1. Preheat oven to 350 degrees.
2. Cream butter and sugar and then add vanilla and salt. Mix in the flour and then roll together into a flat disc.
3. Wrap in plastic wrap and chill for 30 minutes.
4. Roll into 1 1/4 inch balls. Dip in egg wash and roll in coconut. Make a thumbprint in the center of each cookie and fill with 1/4 -1/2 teaspoon of jam.
5. Bake for 20 minutes, WATCHING CAREFULLY to keep from browning. Depending on your oven it may need less or more time, so it will take the first batch of discovering the right time for you.

Chocolate Trifle

Perfect dessert to top of any meal! (Can you tell I like chocolate?!?!)

INGREDIENTS
1 (18.75 ounce) package Ghirardelli brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip, thawed
1 (12 ounce) container Cool Whip, thawed
2 or 3 (1.5 ounce) Skor chocolate candy bar (crushed)

DIRECTIONS
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces cool whip until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Sprinkle crushed candy bars on top. Refrigerate 8 hours before serving.

Lacy Oatmeal Cookies

Happy New Year everyone!! I can just feel that this year is gonna be a good one! While visiting the Gruwell family in New Orleans, Missy mentioned she'd been looking for recipe from her childhood for lace (oatmeal) cookies. As soon as she said it, I craved them really bad!! So has soon as we got home - I found 3 very different recipes on allrecipes.com - one that needed heavy cream, another needed corn syrup... So I pretty much chose the recipe that needed all the ingredients I already had at home. I liked this version - they were thin, crispy, and somehow just chewy enough! I held this cookie in front of the sun, so you can see how it looks like lace. So Missy, if you're out there give this one a try... (or I can email you the other 2 versions as well). Enjoy!

INGREDIENTS:
1 cup quick cooking oats
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup white sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 325 degrees F. Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
2. In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
3. Bake at 325 degrees F for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.

home-made oreos

A yummy and easy Sunday treat!










Cookies:
1 box devil's food cake mix
3/4 cup oil (I didn't add all of the oil)
2 eggs
Mix well. Roll into small balls. Place on greased baking sheet. Bake at 350 degrees for 8-10 minutes. Cool.

Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup butter
1 tablespoons vanilla
2 cups powdered sugar
Beat cream cheese, butter and vanilla together. Add powdered sugar and mx together. Spread filling on top of cooled cookie, and then top with another cookie. Makes about 2 dozen cookies.

Half-baked Chocolate Souffle

Anytime I see "Chocolate Souffle" on a menu, I cannot help but order it. My little obsession started at a local restaurant in Laguna Beach called 230 Forest Ave. So for Jeremy's birthday cake this year, I was deteremined for a new project, and found the perfect recipe along with a chocolate sauce to make. It turned out so delicious! If you love chocolate, it's a must try! I served it with French Vanilla Ice cream and chocolate sauce. See recipe below. Bon Appetit! And Happy Birthday Jeremy!!






Ingredients:
· 1 pound semisweet Ghirardelli chocolate, coarsely chopped
· 1 cup unsalted butter, plus 2 tablespoons melted butter for coating cake pan
· 8 large eggs, separated, at room temperature
· Pinch of salt
· 3/4 cup superfine sugar, plus more for coating cake pan
· 2 tablespoons Grand Marnier, or Orange liqueur
· 1 teaspoon pure vanilla extract
· 1/2 teaspoon cream of tartar
· French Vanilla Ice Cream for serving
· Grand Marnier Chocolate Sauce (see below)

1. Place an oven rack on the middle shelf of the oven. Preheat the oven to 350 degrees F. Brush a 10-Inch souffle dish with melted butter and coat the bottom and sides of the pan with superfine sugar. Tap out any excess sugar.
2. Combine the chocolate and butter in a microwave-safe bowl. Heat, uncovered, on medium power for 1 1/2 to 4 minutes, until the butter melts and the chocolate becomes soft and shiny. Remove the bowl from the microwave and stir until chocolate is completely melted and thoroughly combined with the butter. Set aside.
3. In a large bowl, using a hand-held mixer set at medium speed, beat the egg yolks and salt until blended. Gradually add 1/4 cup sugar and beat for 4 to 6 minutes, or until the mixture is pale yellow and forms a slowly dissolving ribbon on the surface of the batter when the beaters are lifted. Whisk in the Grand Marnier and vanilla. Gradually whisk the egg yolk mixture into the melted chocolate.
4. In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer at low speed until foamy. Increase the mixer speed to medium-high and continue beating until the whites become opaque and form soft mounds in the bowl. Continue beating, adding the remaining 1/2 cup sugar 1 tablespoon at a time, until soft peaks form.
Stir one third of the beaten egg whites into the chocolate batter to soften it. Using a rubber spatula, gently fold in the remaining egg whites just until blended.
5. Spoon the chocolate batter into the prepared pan. Bake for 25 to 35 minutes, or until the cake appears puffy and firm. The cake should still be moist but not liquid in the center, so a bamboo skewer inserted into the cake should not come out clean.
6. Remove the cake from the oven and cool on a wire rack for 15 minutes. It will fall slightly as it cools. Slice and serve the cake slightly warm with Creme Anglaise or ice cream. Drizzle with chocolate sauce.

Grand Marnier Chocolate sauce:
1/4 cup heavy cream
1 1/2 teaspoons Grand Marnier
3/4 teaspoon sugar
4 ounces Ghirardelli semisweet chocolate, finely chopped
In a saucepan over high heat combine cream, Grand Marnier and sugar. Bring to a boil, remove from heat and stir in chocolate immediately, stirring until chocolate is completely melted. Keep warm in a double boiler or bain marie or serve immediately. Yield: about 3/4 cup