New blog address!

For those of you looking for more recent posts...please go to plunkett365.blogspot.com to check out the new challenge for the year!

RECIPE #367: Cookie Dough Truffles... the LAST RECIPE

*UPDATE: Someone (as in ME) messed up counting some recipes and I actually ended up TWO recipes ahead! Yep folks...367 recipes tried out this year!...Except of course I messed up somewhere way back when and I am actually more behind.
I think the point overall is. I tried a lot of recipes, and it was a fun ride! :)

The end is finally here. June 1st, 2011 I decided to set a goal of 365 recipes in a year. It began with a quiche and is ending with this glorious dessert that I found here. Throughout this year I have branched out in the world of bread making, and some pizza dough mixed in. I have learned what kind of wrappers to use or not use for egg rolls, and have attempted many of my favorite Japanese foods (see here, here, and here for a few). I did not attempt a couple recipes (for instance my mother-in-law's lasagna, nor did I try a lot of fish or Indian recipes like I wanted to when i was half way through the challenge.) Alex also went from baby food to eating almost everything we put in front of him!
But I am so proud of myself for making it through. Even with a crazy job, a on-the-go son, and a husband whose coaching job keeps him out late. often. I did it. :) It is kind of fitting that it should end with the school year.

so here is the one last recipe for 365 Recipes in a year!

You need:
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 1/2 cups flour
1 tsp salt
1/3 cup milk
1 tsp vanilla
1 bag mini reese's cups, chopped into fourths
3-4 cups chocolate chips

• cream together butter and sugars
• add milk and vanilla
• stir in salt and flour
• add in chopped mini reese's cups
• refrigerate for an hour (or while you are at the fifth grade promotion ceremony! :) )
• using a cookie dough scoop make one inch balls and place on a a wax covered cookie sheet
• freeze dough balls for 30 minutes
• Heat 3 cups of chocolate chips in the microwave for 30 sec intervals until softened. 
• dip balls into chocolate until coated then tap off extra chocolate
• put back on tray and refrigerate too keep cool.

store in airtight container or give some away so you don't eat them all! :)


stay tuned for a new look on the blog tomorrow because June 1st starts the new the new 365 challenge! :)

Recipe #366: Grilled Pork Chops

This afternoon/evening was one that felt like summer vacation has already started...it almost has! Two half days and some more cleaning and packing up the room to do and I am free for the summer!
Of course, these evenings have been perfect for outdoor cooking!

We have a grown up picnic table, but one of us always seems to end up sitting with Alex!

Deliciousness on a plate! 

I think I could just grill vegetables and be content! 

Alex too...he was eating his ear of corn--one half in each hand--and was still begging for bites from my ear!

I asked Will this afternoon chicken or pork. He chose pork so I took it out of the freezer and let it defrost while we went out and ran some errands. Once we got back I looked for a recipe in my Everyday with Rachael Ray magazine (she has the best photo indexes in the front of the magazine) and found a great grilled pork chop recipe that was fast and easy!

You need:

3-4 bone in pork chops

1/2 cup red wine vinegar

1/2 tsp oregano

2 Tbsp olive oil (the recipe actually called for 2 tsp...read that wrong!)

1/2 Tbsp honey

• mix together vinegar, oregano, olive oil and honey
• pour into a large ziploc bag. 
• add pork chops and massage to coat
• refrigerate for 20 minutes before grilling.
• add your favorite veggies to the grill as well and enjoy a fresh and tasty meal!

Recipe #365: Southwestern Egg Rolls

These were AMAZING! I loved the filling. You could use it with anything. I found the recipe on pinterest and the recipe is originally found here. I made just a couple of changes...

You need:
1 can of pinto beans, drained and rinsed
2 cans of southwestern styled corn, drained
1 cup of fresh spinach cut into thin slices
1 chicken breast plus 2 Tbsp taco seasoning
1 cup cheddar
1/2 cup mozzarella
4 green onions chopped
1 tsp ground cumin
1/2 tsp taco seasoning
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 package of spring roll wrappers

• first stick the chicken in some water mixed with the 2 tbsp taco seasoning and boil. when cooked through shred chicken and put in a large bowl
• mix in the remaining ingredients (except the wrappers!)
• heat oven to 425 and spray a baking sheet with non stick spray
• lay out one wrapper, with point facing you.
• place 1/4 cup of filling in the point of the wrapper and start to roll up, when you get half way, fold in 2 outside corners to the middle and tightly continue to roll up. 
• wet the tip of the remaining corner to make sure it sticks to the roll
• place rolls on the prepared baking sheet ( I did about 12 on a sheet) and bake for 15-20 minutes or until wrapper gets golden brown. Turn the rolls half way through baking

they tasted amazing with some taco ranch dressing...mix some cumin, taco seasoning, and a pinch of cayenne pepper with about a half cup of ranch. work out the measurements until if is the flavor you want. It was a pretty yummy dipping sauce!

Recipe #364: Whole Wheat Pizza Dough

I thought I would try another kind of pizza dough. The whole wheat was amazing and when I did it "blind" on the grill (see directions here) it actually turned out better then the bread dough I had used earlier. It puffed up and then was the perfect crispness when it was done!
I love grilling pizza this way now. I put the dough on the grill. go back in and get the ingredients together, pick some herbs, turn the pizza, add the toppings and wait 5 more minutes! So easy and such fresh delicious pizza!

the whole wheat dough was really delicious and not heavy like I expected it to be! I got the recipe from my favorite book, Artisan Pizza and Flatbread in Five Minutes a Day
 It only lasts seven days in the fridge, but you can freeze for longer it in 1/2 lb portions.

You need:
3 1/2 cups lukewarm water
1 Tbsp yeast
1 Tbsp kosher salt
2 Tbsp honey
2 Tbsp olive oil
7 cups whole wheat flour

• mix together water, yeast, salt, honey, and olive oil.
• add in flour then mix until evenly moistened.
• cover and let it rise for at least two hours.
• stick in fridge until you are ready to use!

Recipe #363: Angel Food cake with fruit layers

Now I am sure this dessert would have been more delicious had I had some whipped cream to go in the layers and on top, but lets just say this MUCH lower calorie version did just fine to hit the spot after some amazing Memorial day hamburgers.

You need:
angel food cake mix and water
strawberries
blueberries
1 Tbsp sugar
optional: whipped cream

• make the angel food cake according to package directions
• cut up strawberries, mix blueberries in and add 1 Tbsp sugar. Mix up and refrigerate
• once it has cooled, remove from pan.
• cut sideways into three pieces. put bottom third on a nice plate and then layer with fruit. (and whipped cream if you have it!)
• put middle third on top and layer with more fruit and whipped cream
• put top third on and top with remaining whipped cream then fruit.

Recipe #362: Rainbow Cupcakes

This was something else I pinned a long time ago (but you can find the original idea here) and decided it would be a fun treat for our picnic tomorrow. It is not a total surprise because you can see some of the colors through the cupcake liner and then it got mixed in to the frosting a bit as well!

You need:
2 boxes of white cake mix and related ingredients
1 pack of GEL food coloring
frosting

• mix up cake mixes according to package directions.
• put about 2 cups of batter into four bowls
• add one gel coloring to each bowl and mix up.
• place a large spoonful of each color in each liner (in any order you want) 
• it make about 30 cupcakes
• bake according to box directions.
• cook on a wire rack then frost!