Friday, September 30, 2011

Closing the Kitchen Doors...for good.

It's been coming...and I've been fighting myself in my head about this for awhile now but I am officially closing the kitchen doors to this blog on Oct. 11th.  So if you want a recipe, print it out now lest it be gone forever. 

Quitting this blog has been a horrible, wretching decision but my path in life has just gone in a total opposite direction.  Even the way I look at food has changed, not so much as a pleasurable item, but rather fuel for my body.  I just don't feel I can bring you quality content any longer and let's face it, there are a TON of other bloggers out there who do it better on a more consistent basis and so, I'm going to let them keep on doing it for me. 

It's been fun, I've met some cool people, I learned alot and I am sad to see it end but the time has just come.  I send you all great big hugs for your support and your readership....blessings to you all.


Friday, September 2, 2011

Taco Bubble Casserole

This, my friends, is the epitome of comfort food.  Well, Mexican comfort food anyways.  Much akin to my Bubble Puff pizza, this follows the same procedure - chopping up the biscuits for the crust so it puffs up and bubbles through the toppings for crispy, crunchy goodness.  YUMMY much! 

I wish I could claim this one as my own but I found it off TastyKitchen and I knew I had to try it.  I only altered it a wee...mostly in that she stirred the biscuits into the hot mixture but I knew that would make a melty hot mess of the biscuits so I changed it up by spreading the tomato mix over the biscuits instead.  I also added black beans and cut back the beef by about 1/2 a pound.  Feel free to use her recipe by clicking the Tasty Kitchen link or try mine.  Either way, just try it! 

You get spicy, cheesy, creamy, crunchy...just everything your mouth could possibly want!  Your belly will be mega happy you made this.  Enjoy!

Taco Bubble Casserole
adapted from FeistyFilly on Tasty Kitchen

1 pound Lean Ground Beef
1 can of black beans, rinsed
1 package Taco Seasoning Mix (1 Ounce Package)
¾ cups Water
1 can (10 3/4-oz.) Condensed Tomato Soup
1 can (17.3-oz.) Grands Refrigerated Golden Corn Biscuits Or 1 (16.3-oz.) Refrigerated Buttermilk Biscuits
2 cups Shredded Cheddar Cheese
Your Favorite Taco Toppings:  sour cream, lettuce, tomatoes, salsa, olives, green onions, etc.
Heat oven to 375°F. Spray a 9x 13 with non-stick cooking spray.  Set aside.
Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain grease. Add taco seasoning mix, water and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Stir in the black beans.  Remove from heat.

Separate dough into 8 biscuits. Cut each biscuit into 8 little wedges.  Add to the bottom of the 9x13 pan.  Carefully spoon tomato soup mixture over the biscuits, spreading out evenly to edges.

Bake at 375 degrees for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.  Let stand for 5 minutes to cool before serving.  (also makes cutting and serving easier)

To serve, cut into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.  (I did this buffet style with bowls of toppings to people could customize their own piece.  It worked really well.)

Hope you enjoy!  It's absolutely delicious!

Wednesday, August 24, 2011

Chocolate Peanut Butter Cup Ice Cream

It's rare that I come upon a recipe where words fail me.  This recipe though, I'm speechless.  Utterly speechless when it comes to describing this lush, velvety and somewhat indecent chocolatey ice cream.  I have never, ever had a dessert make me ooh and ahh at EVERY single bite.  Oh, the pleasure as spoonful upon spoonful passed my lips.  You just simply HAVE to make this.  

In all honesty, this is bar none, one of the easiest recipes I have for ice cream as it doesn't have a ton of fussy ingredients.  No tempering of egg custard, etc.  Just pretty straight forward - warm it, chill it, churn it.  I would describe it more but....I'm literally speechless.  That and I want to log off here to go get some more!  :)

Make it for yourself and see!

Chocolate Peanut Butter Cup Ice Cream
from Jen @ My Tiny Oven

2 cups Half-and-half
2 cups Whipping Cream
½ cups Dutch Process Cocoa Powder, Unsweetened
1 cup Sugar
¼ teaspoons Salt
1 cup Smooth Peanut Butter
1 cup Peanut Butter Cups, Chopped
In a large sauce pan, combine the half and half and cream with the cocoa powder, sugar and a pinch of salt. Whisk to combine. Heat the mixture until it comes to a full boil, whisking all the time. When the mixture starts to foam, remove it from the heat and stir in the peanut butter, until fully incorporated. Cover and refrigerate until mixture is completely chilled, 8 hours or so.
Then put the chilled mixture into the canister of your ice cream maker. Finish in your ice cream maker, according to the manufacturer’s instructions.
Add the chopped peanut butter cups during the last 2 minutes or so of churning.
Serve right away for a soft serve texture or you can stash it in the freezer, in an air tight container, for a harder ice cream.


What's the difference between a boyfriend and a husband? About 30 pounds.
Cindy Garner

Life is a banquet, and most poor suckers are starving.
Rosalind Russell


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