Chocolate and Vanilla Ice Cream (and an amazing husband)

Unlike the other posts I've done, this will not include a recipe.  I'm just going to brag on my husband.  Over the last two days, he's made us homemade chocolate and homemade vanilla ice cream.  Both of which were made using the recipe(s) and equipment from Cuisinart. Yum!

Easy Brown Sugar Pork Chops

Easy Brown Sugar Pork Chops

I was at work today thinking, "Oh my goodness, I forgot to put something in the Crock Pot so we would have a nice meal tonight" I mostly felt guilty because I've felt a little under the weather and hadn't made a nice meal for Derek in a few days.  But then I knew exactly what I would try when I got home - Brown Sugar Pork Chops.  I combined a couple recipes, and added my own pinch of heat.  And it turned out fabulously! Derek approves, too.

2 Pork Chops
1/4 Cup Brown Sugar
1 Teaspoon Paprika
1/2 Teaspoon Salt (Kosher)
1/2 Teaspoon Course Ground Black Pepper
1/2 Teaspoon Garlic Powder
Nice-sized pinch of Crushed Red Pepper
1 Tablespoon Olive Oil

Coat your pork chops with as much of the rub as you can. 

Heat your olive oil (medium/high) in a large skillet or grill pan.  Once hot, add your rub-covered pork chops.

Cook for about 5-minutes per side.

Serve with potatoes, however you like them best, and your favorite vegetable.

I went with mashed potatoes and green beans. Yum!

Derek's Rating: 9/10

Copycat Bang-Bang Shrimp and Homemade Crab Rangoon

Copycat Bang-Bang Shrimp and Homemade Crab Rangoon

Bang-Bang Shrimp

I have actually never ordered Bang-Bang Shrimp from Bonefish Grille, so I cannot comment on how much it is the same/different than Bonefish.  However, I can say that we enjoyed eating it if that counts for anything.  

While looking through the different recipes, I decided that I had no intention of frying shrimp - I avoid frying anything, really. Now I could pretend it's mostly for health reasons. But who am I kidding - I just loathe the mess. I opted for store-bought breaded shrimp that I could just bake. If you have the time and desire to bread and fry your own shrimp, I wish you the best of luck.  I'm sure it would be even more delicious!

Sauce:
1/2 Cup Mayonaise (NOT Miracle Whip)
1/3 Cup Sweet Chili Sauce
1 Teaspoon Rice Vinegar

Shrimp:
However much shrimp you plan on eating: store-bought breaded. The kind you can just throw in the oven for 10-15 minutes. (Read: Lazy Me)


Mix the sauce ingredients and refrigerate them before putting the shrimp in the oven.

A lot of the recipes recommended that you toss the shrimp in the sauce.  I just served it on the side, that way you can decide how much (or how little) sauce you want.

Crab Rangoon

I'm not going to lie, this will take a little time. Especially if you have a puppy at your toes the whole time.  But they're pretty tasty - so try them if you have the time.  I also made a batch of the sweet and sour sauce from my previous post to go along with this.

1/8 Teaspoon Garlic, minced
1 8-oz Package Cream Cheese
6 oz of Crab Meat (I didn't use "lump" and regretted it)
2 Green Onions, thinly sliced
2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Soy Sauce
30 Wonton Wrappers (give or take a few)
2 Eggs, beaten

Mix all of the ingredients except the eggs (and wonton wrappers, of course) in a medium-sized mixing bowl.

Spoon a teaspoon or so into the middle of each wrapper.

Brush the egg around the edges of each wrapper, then fold to make your "crown" shape.  It shouldn't really matter what you fold it to. So, if  your favorite take-out place folds it a certain way, go ahead and copy that!

Once all of your crab rangoon are lined up on your baking sheet: with a pastry brush, brush the tops of the rangoon with the leftover egg (it will give it a nice shine and color).  The pictures don't reflect the egg-wash.  I tried it when I made wontons for the second time (but forgot to take pictures).

Bake at 425 degrees for 12-15 minutes.

Enjoy!

Derek's Rating: 7/10

Original recipes:Bang-Bang Shrimp ; Crab Rangoon

Honey Sesame Chicken

Honey Sesame Chicken

2 Large Chicken Breasts
3/4 Cup Honey
1/2 Cup Soy Sauce
1/2 Cup Apple Juice
1/4 Cup Ketchup
2 Tablespoons Olive Oil
2 Garlic Cloves, minced
Pinch Crushed Red Pepper
1 1/2 Tablespoons Cornstarch (mix with a little water to make a paste before adding)

Add in everything except the cornstarch to the crock-pot and cook on low for 4 hours. 

Then, take out the Chicken, add the cornstarch (stir until blended).  Cook just the sauce for 15-30 minutes, uncovered.  While sauce is cooking, chop up the chicken.  After sauce has thickened up, add the chicken back in just to coat.

Serve over rice.

Freezer version: Combine everything in a freezer bag except cornstarch.  Thaw overnight in the fridge when you're ready to make it.  Then you can continue to use the above directions concerning the cornstarch.

Loaded Cinnamon Rolls with Vanilla Icing

Loaded Cinnamon Rolls

I'll start by saying: these cinnamon rolls are absolutely amazing and well worth the work and time involved making them!

Celebrating Valentines day has never really been our thing - and now would make it extra difficult being on very different work schedules. I decided a Saturday morning breakfast would be nice. I had never made cinnamon rolls - now would be a perfect time. I knew it would take a while, so I was prepared. Make sure you have a lazy day to devote to making them properly. This recipe originally was from a Southern, butter-loving favorite: Paula Deen. I changed a few [minor] details. If you feel like comparing, I'll include the link at the bottom.

Dough

1 Packet Yeast
1/2 Cup Warm Water
1/2 Cup Scalded Milk
1/4 Cup Sugar
1/3 Cup Butter
1 Teaspoon Salt
1 Egg
3 1/2 Cups Flour

Filling

1/3 Cup Butter, melted

1/2 Cup Brown Sugar

2 Tablespoons Ground Cinnamon

3/4 Cup Raisins, Pecans, Walnuts, Anything that sounds good, really.

Icing

2 Tablespoons Butter, melted

1 1/2 Cups Powdered Sugar

2 Tablespoons Vanilla Syrup (the kind used for coffees) 

Water

Start by mixing the yeast packet and the warm water together in a small bowl.  Let it sit while you work with the other ingredients.

Combine the milk, sugar, butter, salt, and egg until blended.

Add in 2 Cups of your flour. Stir to combine after each 1/2 Cup.

Stir in the yeast/water mixture until blended.

Add in the remaining flour.

Knead dough for about 5-10 minutes until very smooth.

Allow dough to sit in a well-greased bowl, covered, for an hour.

While the dough is rising, prepare the filling.  Mix together the brown sugar with the cinnamon.

Punch down dough, then roll out to the dimension of 15in by 9in on a lightly-floured (if necessary) surface.  

Spread in your filling adding the melted butter first. Then add the brown sugar and cinnamon mixture. Top with all the fillings you decided on.  I added raisins, apple bits, and walnuts.

Roll up and slice into 14-16 individual rolls.

Grease (with butter) two round baking pans. Sprinkle some brown sugar on top of the butter, and place your rolls evenly between the two pans.

Preheat your oven to 350 degrees.

Allow your pans to sit on top of the stove for 30 minutes while you wait for the oven to preheat (this will allow the rolls to rise a little more).

Bake for 25-30 minutes until nicely browned on top.

Prepare your icing! I really like how the vanilla flavor comes out by using the coffee syrup instead of vanilla extract. Mix all ingredients except the water. If it's too thick, add water one teaspoon at a time until you have whatever thickness you desire.

Derek's rating: 8/10

Original Recipe, Paula Deen: Cinnamon Rolls

Best Chocolate Cake Ever and Homemade Frosting

Best Chocolate Cake Ever

I was full after eating the leftovers of yesterday's awesome Pot Roast... but I just had to try the cake I'd been baking this afternoon. And I am so glad I did! It was fabulous. I'm the type that likes the easy recipes - cakes included *cough*boxed mix*cough*. Those days are behind me now. This recipe is simple enough not to mess up (just takes a little longer than a box mix), and a million and a half times better. Try it. You're welcome in advance.

1 3/4 Cups Flour
2 Cups White Sugar
3/4 Cup Cocoa Powder (I used Hershey's Special Dark)
1.5 Teaspoons Baking Soda
1.5 Teaspoons Baking Powder
1 Teaspoon Salt

1 Cup Milk
2 Eggs
1/2 Cup Oil
2 Teaspoons Vanilla Extract

1 Cup Boiling Water


Preheat your oven to 350 degrees.

Combine all of your dry ingredients in a large glass mixing bowl.  Then, add your Milk, Eggs, Oil, and Vanilla.

Once it has been mixed thoroughly, slowly add in the one cup of boiling water, stirring constantly. Yes, it has to be boiling - running the tap till the water is hot doesn't count.

Your mix will seem extremely runny - that's ok!

Divide between two greased and floured round baking pans.

Bake for 30 minutes.

When done, cool for 20 minutes in the pan before transferring to cooling racks.


Homemade Chocolate Frosting

1 Stick Butter, softened
2 3/4 Cups Powdered Sugar
1/2 Cup Cocoa Powder
1/3 Cup Milk
1 Teaspoon Vanilla


In a medium-sized bowl, mix the butter with about a third of your powdered sugar until well blended.

Then, add in about a third of your milk and vanilla and stir until well blended.

Add about a third of the cocoa powder (and surprise, surprise..)stir until well blended.

Repeat these instructions until everything has been well-blended.

Now spread this alllll over that delicious chocolate cake you just made!

Derek's rating: 8/10

Slow-Cooker Pot Roast

Slow-Cooker Pot Roast

This recipe has nothing too unique in it, and you can add other veggies you might like better... however, it's super simple and super delicious.  The perfect winter meal!

2.5 - 3 lbs Beef (Chuck Roast or Rump Roast)
5 Large Carrots, chopped
4 Idaho Potatoes, chopped
1 Sweet Onion
1 Package Dry Pot Roast Mix*
1 Cup Water

*Instead of the beef stew mix and water, you could use two cans beef broth, minced garlic, salt, and pepper... or even some dry red wine.

Place your Roast and Veggies in the Slow-Cooker.  Mix the Pot Roast spice mix with the water until all blended, then pour over the meat/veggies.  

Cook on low for 8 hours.

Derek's rating: 9/10