Category Archives: All Recipes

Reeces Pieces Rice Krispies Treats

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In case you haven’t noticed, I’ve been somewhat on this kick for rice krispies treats, maybe it could have something to do with the four boxes of rice krispies that I bought.

The other day me and my friend were hanging out and he went to buy a box of these reeces cereal so he came back, and you know when you’re not hungry–but you’re hungry because there’s food.

Well i sorta started eating some of his cereal, but of course, I have to be difficult and not like the peanut butter part of it….in case you didnt know the only form of peanut butter I like is peanut butter out of the jar (creamy kind) any other form of peanut butter (ie: candy, cereal, etc) I dont like.

So to make it up to him and because now it has become this ongoing joke I decided to make him some reeces pieces rice krispies treats.

You can follow the instructions from Monday’s post on how to make rice krispies treats for the most part.

 

for this recipe you will need:

 

  • 3 Tablespoons butter or margarine
  • 4 cups mini marshmallows
  • 6 cups Rice Krispies cereal
  • 3 cups Reeces Pieces candy

Fancy Friday: Salmon topped with mango/pineapple salsa

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I’ve never really been a fan of seafood, I guess maybe its the textures or the lack there of substance. I mean I like tuna fish if that counts for anything. But my mom has this idea that a little fish is good for you, so once a week we should eat fish and since the only fish I eat is salmon I decided to spice it up a little bit and make something yummy so that I would eat it.

This mango salsa is a great accompaniment of citrus that I think all fish needs and its a great presentation point if you’re having company.

 

  • 4 pieces Thawed Salmon Fillets
  • ½ Tablespoons Olive Oil
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 1 Tablespoon Cajun Seasoning
  • 2 lemons
  • 1 mango
  • 1 can diced pineapple
  • cilantro leaves

In a small bowl place salmon fillets, drizzle with olive oil season with salt, pepper, cajun seasoning and 1/2 lemon and let sit overnight to marinate in the fridge.

Preheat oven to 350 degrees. drizzle oil on oven pan, place salmon fillets skin side down on oven mat and place in oven, bake for 30-40 minutes or until tender.

In a small mixing bowl mix together can of pineapple (minus the juice), diced mango, and diced cilantro leaves, drizzle with the juice of 1 lemon.

Remove salmon from oven. serve with white rice and spoon about 2 teaspoons of salsa on top of each fillet.

 

I havent forgotten you, just coming up with some amazing recipes!

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I have to tell you guys the wonderful news, over the last couple of days I’ve been working on some great projects!! I’ve been swarmed with work and cooking that I think my laptop and my oven have been on for 72 hours but all for a good cause! For one, Im working on a story regarding a foundation called POTS that is located in the Bronx, NY that works to combat hunger in the Bronx, also working on a story that involves an after school program funded by the City of NY to teach dance and put on performances and trying to come up with 1000 new recipes, this week is going to be full of cupcakes, including something special coming up for Dr. Seuss’ birthday!

So dont think I have forgotten about you!!! stay tuned!

Potato & Cheddar Cheese Pierogis

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So I dont know whats up with me but I’ve been having these crazy cravings—no, I’m not pregnant but for a couple of days now I’ve wanted to eat Pierogis (you know those Polish dumplings made with potato on the inside) I mean, I’ve been craving it so much I would give up on my diet for em!!

So last night I started making the dough and the filling so that it could be ready for me this morning when I decided to make them. Can you imagine 7am and someone making pierogis because they have nothing better to do??

Well let me tell you, I dont have anything better to do! =)

Anyways, heres the recipe:

  • 2 cups flour, plus extra for kneading and rolling dough
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup sour cream
  • 1/4 cup butter, softened and cut into small pieces
  • butter and onions for sauteing
  • 4 large potatoes
  • 1/2 cup heavy whipping cream
  • salt & pepper to taste
  • 1 cup grated cheddar cheese
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.
For the filling, boil about 5 cups water, dice potatoes and place in boiling water until fork tender. Remove from heat, drain, add heavy whipping cream, salt and pepper to taste and cheddar cheese and mash together until a smooth consistency is reached. Place in fridge until cooled or overnight.

Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Use a fork to press down edges.

The great thing about this recipe is that you can pretty much use any filling that you like you can also serve it with many toppings, onions and butter which is what I did, or you can have honey dijon mustard, apple sauce, sour cream, the ideas are endless!!!

Happy Banana Bread Day!!! =D

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As I was blog surfing today (yes, its sad that I had to come up with a word that describes what I do all day) I saw that today was Banana Bread Day!

So with excitement I told one of my friends that today was banana bread day, and you know what he said….maybe you should be seated for this…

he said…

he had never had banana bread before! I was honestly shocked, like besides people who are allergic to bananas who doesnt eat banana bread?

So I decided, theres still about 4 hours until the end of the day and I don’t want to have to wait a whole year for another reason to cook banana bread!

So here goes the recipe for banana nut bread I hope you enjoy!!

 

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 mashed bananas
  • 4 tablespoons buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup plain greek yogurt
  • 1 cup walnuts
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda

Preheat oven to 350 degrees

1. Grease and flour a loaf pan.

2. mix together  and sugar together. Add eggs, mashed bananas, buttermilk, yogurt and vanilla until the batter is well mixed.

3. Add in the flour, baking powder, salt, chocolate chips, walnuts and baking soda. Mix until well combined. Divide batter into greased and floured pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

 

 

Farewell Banana Bread day I’ll see you again next year!

Thirsty Thursday: Peppermint Hot Cocoa

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Would you think that being lactose intolerant would stop me from putting a spoonful of mint chocolate chip ice cream in my mouth? NO!

well it would not stop me from making hot cocoa either .

I mean Im all for quick fixes, and you know put some powdered stuff inside of a glass mix it with a long spoon and then guzzle it down, I’m all for it when you’re in a rush but sometimes you just gotta treat yourself like a queen.

  • ⅓ cups Hershey’s unsweetened Cocoa Powder
  • 1 quart Lactaid Milk
  • ½ cups Semisweet Chocolate Morsels
  • ⅓ cups Crushed Peppermints

Place cocoa in a medium saucepan. Gradually whisk in milk until cocoa has dissolved. Add chocolate chips and crushed peppermint; simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.

Pour hot cocoa into desired glasses, top with whipped cream and garnish with peppermint.

Its Fat Tuesday & we got some bread pudding!

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I know I’m a bit late, tsk tsk on me but I was out celebrating Mardi- Gras by shopping and watching a few movies.

I’ve never visited New Orleans or really celebrated in the festivities but I felt that it would only be right as my first year really cooking cooking to make something in light of the day. So, I was searching for the perfect recipe to make one that I could actually enjoy making without slaving too long over a hot stove.

I saw King Cake which is a traditional Mardi Gras dessert, and I also saw etouffe which looked pretty delicious but I dont happen to like seafood and then I came across a recipe for Bourbon bread pudding.

Now of course, for me nothing comes easy, so as I went to the supermarket I went to one that obviously doesn’t believe in selling bourbon just every other type of liquor.

Well heres the recipe, I switched bourbon for rum and boy was it delicious nonetheless.

For the glaze

  • 1/2 cup (1 stick) butter, melted
  • 1 cup sugar
  • 1 egg
  • 1 cup rum

For the bread pudding: 

  • 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
  • 1 qt milk
  • 3 eggs, lightly beaten
  • 2 cups sugar
  • 2 Tbsp vanilla
  • 1 cup raisins
  • 1/4 teaspoon allspice
  • 1/4 to 1/2 teaspoon cinnamon
  • 3 Tbsp unsalted butter, melted

Preheat oven to 350°F.

Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

Pour butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

 

 

adapted from [bread pudding recipe]

S’mores cookies and a little R&R

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It’s Monday, It’s a Holiday, I have to work.

ergh! Unfortunately, I just did 3 back to back shifts, I’m exhausted and not to mention Saturday night I decided to relax and have fun by joining a few of my friends at a club called Don Coqui in New Rochelle. The music was good, the atmosphere better, and my company the best. But, perhaps that wasn’t the best idea when you have to work the next day…

so lets just say….IM EXHAUSTED.

Heres the thing: exhaustion cant stop you from doing what you love to do, because if that was the case I would never do anything lol

So this morning I was going through a few of my albums on iphoto and stumbled across an old picture for S’mores cookies that I made a while back for the people at my old job.

Originally the recipe came from Glorious Treats’ post but I like to think that there was a lil love in my cookies that made mine come out differently. Plus, I think the amount of sugar in the original recipe made them a bit too sweet. But if sweet is your thing go for it!

You will need:

  • 2/3 cup butter, at room temperature
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 1/2 cups flour
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows, plus 1/4 cup for adding on top (as directed below)
  • 1 king size hersheys bar
  • 2 packages graham crackers- broken into squares
Directions-
Preheat oven to 375*F
Break graham crackers in half, so they are squares.  Lay crackers next to each other, in a single layer on a baking sheet (the size of your baking sheet will determine exactly how many crackers you need).
Bake graham crackers in pre-heated oven for 4 minutes.  Remove from oven and set aside to cool.
Cream the butter and sugars together in the bowl of an electric mixer.
Add egg and vanilla.
In a separate bowl stir flour, baking soda, salt and cinnamon.  Then add to butter mixture and mix until just combined.
Fold in chocolate chips and 1 cup marshmallows.
Use a large cookie scoop to scoop dough onto graham crackers (on baking sheet).
Bake for 5 minutes.  Then remove pan from oven and press about 2 pieces of chocolate and 2-3 marshmallows into each cookie.
Bake for 5-7 minutes more. Cool completely, then cut cookies into squares (where the graham crackers meet).