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Category : Recipes

Home/Eats/Archive by Category "Recipes" (Page 11)
Marshmallow-Brownies1

Phatphood Marshmallow Brownies Recipe

Marshmallow Brownies

Phatphood Marshmallow Brownie Recipe: Usually we send Phatphood out to local festivals and restaurants to review the cuisine. This time we talked Phat into sharing his recipe for these marshmallow delicious looking brownies.

Ingredients:

12 graham crackers
6 tbsp butter
Brownie mix
Jumbo marshmallows

Directions:

Put graham crackers into food processor and pulse until they are finely ground. Add butter and pulse until mixed. Press mixture into the bottom of 8×8 baking dish.

Mix brownie mix accordingly. Pour mixture over crust. Bake at 325 for 35-40 mins.

Cut jumbo marshmallow in half. Top baked brownies with marshmallows. Bake at 325 for 3 mins.

If marshmallows are not toasted enough, turn on the broiler for one minute to brown the tops. Enjoy!

Are you following @phatphood on Instagram? You won’t believe what Phat eats on a daily basis.

Chicken-Poppers

Bacon Wrapped Chicken Jalapeno Popper Recipe

Chicken Poppers

Bacon Wrapped Chicken Poppers: Looking for a great appetizer to make for the football games today or an upcoming party? Look no further! These poppers are seriously amazing and addicting.

We have made these many times and no matter how many we make, there are never enough. Your guest will want the recipe for sure.

Ingredients:

3lbs. Chicken breast or Tenders
3-4 jalapeños diced
1/2 C. or 4oz cream cheese
Bacon, approx. 8 strips cut in half

Directions:

Pound out the chicken breasts or strips flat and then cut into 2” strips. Spread about 1Tbs of cream cheese on one side of chicken and then sprinkle 1/2 Tbs of diced jalapeños on top. If you like really spice, switch out the jalapenos for something with a stronger bite.

Roll up chicken and wrap tightly with the strips of bacon and secure each piece with a toothpick. Bake in oven @350 or cook on grill approx. 20min. Be sure to turn them often. When bacon is crispy they are ready to serve.

If you decide to try this bacon wrapped chicken jalapeno poppers be sure to come back and let us know what you thought! Enjoy!

Need a dessert for your party? Try this Pumpkin Poke Cake recipe, it’s always a hit! Recipe Here

Mozzarella-Cheese-Recipe

How to Make Fresh Mozzarella Recipe

Mozzarella Cheese Recipe

How to Make Fresh Mozzarella Recipe: We love mozzarella, so when we saw that our friend Melissa Clymer was making fresh mozzarella we immediately asked her if she would share the recipe and photos of the process with us.

Let me just say that just looking at the recipe and process I felt overwhelmed and fairly certain that I would continue buying my cheese from the market. We asked Melissa how long it took, “About 3 hours but I have kids that are hungry, etc. It was easy, just a lot of waiting.”

Melissa found her recipe on Instructables.com and called it, “Fun, easy and fabulous!”

What you will need to get started:
* 8 quart pot (use enamel or stainless steel only)
* Digital thermometer
* Small containers to dissolve the citric acid and rennet or buy liquid rennet
* Large strainer for the curds from the whey
* Sharp knife to cut up the curds
* Slotted spoon to stir the curds and dip them out with
* Large glass bowl for the drained off whey
* Small glass bowl to put the curds in
* Microwave Oven

Mozzarella Ingredients

Ingredients:

1 gallon of whole milk. Let the milk set out either in the gallon container or in the pot until it gets to about 50 degrees. At room temperature, it took about 2 hours.

1 Rennet tablet crushed. (The Rennet tablet is used to coagulate the milk. You can also use liquid Rennet if you can get it. I got liquid rennet at our local co-op, organic food market. 1 tsp of liquid rennet equals 1 tablet. You can get The Rennet tablets at a lot of specialty or smaller stores and it is usually in the pudding aisle or in the Ice Cream section with the chocolate, nuts and stuff. About $2.00)

2 teaspoons Citric Acid divided. 1 teaspoon is dissolved in water and the other one is sprinkled directly into the milk. (The citric acid is what gives the cheese it’s stretch. Get it at some health food stores for around $4.00 for 4 ounces or at a pharmacy which can cost $12.00 to $14.00)

1/2 cup water divided in 2

¾ – 1 teaspoons salt

Let’s get started: Pour 1 teaspoon Citric Acid into 1/4 cup unchlorinated water and stir. Crush the Rennet tablet and pour it into the other cup of unchlorinated water if you don’t have the liquid version. The Citric Acid should be dissolved by the time you have to use it. Most of the Rennet will be dissolved but there will still be some residue left.

Pour milk into your pot. Make sure the milk is around 50 degrees when you pour in the Citric Acid. Pour the dissolved Citric Acid in the milk and stir for 1 minute. Sprinkle the other teaspoon of Citric Acid in the milk and stir for another minute. My milk took about 10-15 minutes to curdle, if yours is faster, that’s great.

Heat milk to 88-90 degrees stirring occasionally. This is not an error. You are not trying to pasteurize the milk. If you get it too hot or too cold, the Rennet will not make curds. Use a low heat so it doesn’t go past the 88-90 degrees. It should take about 10-15 minutes.

mozzarella process

At 88-90 degrees turn off the heat and remove from burner, stir in the Rennet solution for 15-20 seconds. Cover the pot with the lid and LEAVE IT SET UNDISTURBED FOR AT LEAST 15-20 MINUTES until you can get a clean break. I usually let mine set for 15-30 minutes. Time is not critical here as long as you get the clean break.

Wait for a clean break. When you poke your finger into it and move for an inch or so and lift it out, the curd and Whey should separate shortly. If it is still liquidy and sticks to your finger let it set a while longer.

Cut the curds into 1/2 inch cubes from top to bottom. Then do the same thing at a 45 degree angle. Let the curds set undisturbed for 5-10 minutes. Just let them sit there.

Apply low heat and heat to 108 degrees, stir the curds occasionally to keep them separated until they reach 108 degrees. This will take about 15 minutes. The curds will shrink and start to sink as the Whey is expelled from them. Turn off the heat and continue stirring every few minutes for an additional 20 minutes. The curds will keep shrinking.

Drain the curds into a strainer or colander and let set for about 15 minutes. Pour into the big bowl through the large strainer. Let the Curds drain until no more Whey comes out of them. This might take 10 – 15 minutes. You can either dump the Whey or save it to make Ricotta.

drain curds

Pour the Curds into the smaller bowl and break them up with your hand a little bit. Then heat the curd. OK here comes the tricky part. Place the curds in the microwave on high for 30 – 45 seconds. If you have it on too long you will cook the curd and it will turn to mush. Better a couple shorter cycles than one that’s too long. The Curds will start to separate from the Whey. I have an 1100 watt microwave. If yours is a different wattage you might have to adjust the time.

Squeeze the Curds. Using the slotted spoon or your hand GENTLY squeeze the Whey from the Curd. Pour off the Whey.

mozzarella curds

Microwave again. Microwave again for 15 – 20 seconds and pour more Whey off. As you are gently squeezing the Whey out work it into a ball also.

Stretching. Microwave again. Put back in the microwave for another 20 seconds. Add Salt. At this point if it’s warm enough it should start to become pliable and stretchy. Grab 1/3 to 1/2 and lift. It should start to stretch under its own weight. If not put it in the microwave for a few more seconds. As you work through the stretching process also knead it like bread a couple of times. If necessary microwave occasionally until your cheese looks like the last picture.

stretching mozzarella

Work into a ball. At this point knead it like bread dough into a ball. If it breaks apart on you just put it in the Microwave again for a bit. As soon as it is nice and smooth and shiny it’s done.

Now you have fresh mozzarella cheese! Wrap in plastic or put in a Zip lock bag and refrigerate if you don’t eat the entire batch immediately. It should keep in the refrigerator for at least 6-10 days.

DIY mozzarella

Next up, Melissa is making fresh ricotta cheese – recipe coming soon! Feel free to pin the photo below to your Pinterest board and share it with your friends…

Fresh Mozzarella Recipe

Pumpkin-Better-Than-Sex-Cake

Pumpkin Poke Cake Recipe

Pumpkin Better Than Sex Cake

Pumpkin Poke Cake Recipe: Some call this recipe Pumpkin Better Than Sex Cake, either way we think you will agree that it is incredibly good and it will leave you wanting more.

Ingredients:

1 box yellow or spice cake mix and any ingredients it requires.
1 can of Pumpkin Puree
1 can sweetened condensed milk
1/2 cup caramel topping (jar)
1 – 8 oz container cool whip thawed (best at room temp)
1/4 cup of crushed Heath Candy Bars

Directions:

Make your cake according to directions on the box and add 1 can of pumpkin puree. Mix thoroughly and then pour it into a 9×13 pan. Use the cooking instructions on the box.

Once done let the pumpkin cake cool for 5 minutes.

While still warm poke holes in cake with the handle end of a wooden spoon. Slowly pour sweetened condensed milk over the top of cake making sure some gets in all the holes.

Next drizzle the caramel topping evenly over the cake, making sure some caramel gets in the holes as well. Then spread your cool whip over the top evenly. Sprinkle with Heath candy topping.

Put in the refrigerator until ready to serve. It is best when chilled overnight. ENJOY!!

Tell us what your favorite pumpkin dessert is in the comment section below.

Elotes

Elotes Mexican Corn on the Cob Recipe

Mexican corn on the cob

Elotes Mexican Corn on the Cob Recipe: PhatPhood shares his Elotes recipe with us and in his words, “It’s too damn good.”

Elotes in four easy steps!

1. Shuck, butter and roast ears of corn on grill or in oven at 400 for 45 minutes.

Elote

2. Lather with Mexican style mayonnaise. You can use regular mayonnaise, but the Mexican style already comes with a sour lime flavor to it.

Mayo

Elote Mexican Corn on the Cob

3. Dust generously with cotija cheese.

Cotija Cheese

Elote Recipe

4. Sprinkle on some chile arbol molido and a squeeze of lime.

Enjoy!

Follow @PHATPHOOD on Instagram to see what else he is cooking up!

Girls DIY

Homemade Peanut Butter Recipe Video

How to Make Homemade Peanut Butter

Homemade Peanut Butter Recipe Video: We recently had the opportunity to try some homemade peanut butter made by a friend. Amazed by the fresh, creamy deliciousness, we knew we had to make our own.

There are many recipes on the internet for peanut butter, some call for oil, butter and salt. We decided to use store bought roasted salted peanuts. There was no need to add anything except the peanuts. The oil and salt used in the roasting process is enough to give the peanut butter a creamy texture and great flavor.

Using our Kitchenaid food processor we simply poured in the desired amount of peanuts and turned the machine on. Starting with the chop setting and moving up to the puree setting.

The peanuts will go through a couple of stages. First they will turn into a powder, then they will get firm and be almost a peanut ball. Continuing to process the oils, it begins to release and you get the creamy peanut butter. It took us about 3 minutes of processing to achieve the desired consistency.

In just a few minutes time you get delicious peanut butter and the satisfaction of making it yourself! You can purchase the Kitchenaid Food Chopper here for $39.99.

Do you have a favorite recipe you make in your food processor? Comment below, we love trying new things.

Donuts

Pillsbury Grands Biscuit Doughnut Recipe Review

Best 10 minute doughnuts

Pillsbury Grands Biscuit Doughnut Recipe Review: We hit a home run with this recipe from Pillsbury for Grands Spring Doughnuts. You can make these tasty doughnuts at home in just minutes.

We can’t go on enough about how quick and easy it was to make these delicious doughnuts. If you like mini doughnuts that you can buy at the carnival, then you will love these. The total process didn’t take more than 10 minutes.

Doughnut making

Step 1
In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F. One package of Pillsbury Grands Biscuits. Separate dough into 8 biscuits. Using small round cookie cutter or in our case a metal shot glass, cut hole in center of each biscuit.

Step 2
Gently place up to 4 biscuits in hot oil. Fry on one side until golden brown (less than a minute.) Gently turn with tongs or chop stick; fry until other side is golden brown. Be sure to fry up the biscuit holes too.  Place on cooling rack; cool 3 to 5 minutes.

Glaze Recipe (prepare before frying doughnuts)

1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk
In small bowl, mix powdered sugar, milk and vanilla until thick glaze forms.

Transfer glaze into flat bowl for dipping

Cinnamon Sugar Recipe (prepare before frying donuts)
1 cup sugar
1 teaspoon cinnamon

Mix sugar and cinnamon together in flat bowl for dipping. Dip the warm doughnuts into either mixture or both and serve. Our favorites were the ones that we dipped in both the glaze and cinnamon and sugar mix.

Easy Doughnuts

We suggest doubling this recipe because they are that good. Our batch was gone in about 2 minutes and everyone was raving at how good they were.

Do you have a great tasting easy recipe you absolutely love? Comment below and we can give it a try!

homemade ice cream

2 Ingredient Ice Cream Bread Video

Ice Cream Bread Weve Tried It

2 Ingredient Ice Cream Bread Video: Over the weekend I was searching the web while craving something sweet. I should add that I was limited on what I could make because I also needed to go grocery shopping.  In my mind anything with ice cream is good, so when I came across 2 Ingredient Ice Cream Bread I had to try it.

Ingredients: Self rising flower and the ice cream of your choice, what could be easier? I used Blue Bunny Double Strawberry Ice Cream for my bread.

Directions:

2 cups of Ice Cream- softened (any flavor)
1 1/2 cups of self rising flour.

I put the 2 cups of ice cream in the microwave for around 30 seconds to soften. Then added the flour and ice cream together in a medium mixing bowl. Stir until they are fully mixed together.

Put into a greased bread pan. Flatten with spoon
Bake for 45 minutes at 350 degrees.

After 45 minutes I was quite surprised to see a nice loaf of bread fully cooked in the oven. The recipe worked!

I had expected the bread to be a bit sweeter having used the ice cream, and it was a little heavy but other than that it was pretty good.

Bread

To keep with the ice cream theme, I served it up warm with a scoop of Blue Bunny Vanilla Ice Cream and that added the sweetness I was looking for.

Do you have any amazingly easy dessert recipes you could share with us? Comment below we would love to try them.

Black bean salsa

Black Bean and Corn Salsa Recipe

Black Bean Corn Salsa

Black Bean and Corn Salsa Recipe: As long as we had some fresh sweet corn laying around we thought we would make some salsa. This is our first time making black bean and corn salsa and it won’t be our last. This recipe is quick, easy and delicious.

Ingredients:

2 Ears of Corn
1 Large Jalapeno Diced (seeded)
1/2 Bunch of Cilantro Chopped
1 Large Lime
2 Large Tomatoes (seeded)
4 Green Onions Sliced
1 – 15oz Can Black Beans (rinsed and drained)
Sea Salt and Ground Pepper

Directions: Cook your corn on the cob in the microwave with husk on (you can see the video for microwave corn on the cob here.) Once cooked rinse with cold water and cut the corn off the cob.

In a medium size bowl add chopped jalapeno, cilantro, tomatoes, green onions, corn, can of black beans, squeeze lime juice over mixture and then season with sea salt and black pepper.

Black Bean and Corn Salsa

Serve with tortilla chips or put over a chicken breast, it’s delicious!

Raspberry Jam

Raspberry Freezer Jam Recipe and Video

Raspberry Freezer Jam

Raspberry Freezer Jam Recipe and Video: It’s raspberry season and we are fortunate to have friends with raspberry bushes. Our Facebook followers suggested that we make jam and since we have never done that before we thought we would give it a whirl.

Deciding on raspberry freezer jam, we searched the web for the perfect recipe and they were all pretty much the same and all seemed simple. From start to finish it took about 30 minutes.

Ingredients:

3 cups prepared fruit (about 6 cups red raspberries)
5 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin

Directions:

Crush raspberries thoroughly, one layer at a time (we used a potato masher.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

Mix water and pectin in large saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Then add the fruit mixture; stir 3 min.or until sugar is almost dissolved and no longer grainy.

Fill your containers immediately to within 1/2 inch of top. Clean the top edges of the containers and then immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. You can store in refrigerator up to 3 weeks or freeze extra containers for up to 1 year. Thaw in refrigerator before using.

We will be making this again with blueberries! If you have a different way of making freezer jam be sure to comment below.