Recipe: Caramel Cups

I absolutely love caramel! When I came across this recipe my mouth started to water as I imagined the smooth, sweet, taste of the caramel and couldn't wait to try these little desserts out. These desserts are quite sweet. I whipped my own cream using heavy whipping cream and left it unsweetened, which evened out the sweetness.

1 (1.9 ounce) package mini phyllo shells

about 20 soft caramel candies, unwrapped

1/4 cup half and half

whipped cream

1 (1.4 ounce) Heath candy bar, finely chopped

Preheat oven to 350 degrees.

Arrange phyllo shells on a baking sheet.

Bake phyllo shells at 350 degrees for 5 minutes or until crisp; cool slightly.

In a glass microwave safe bowl, add caramels and half and half.

Heat for 1 minute; stir, and continue to heat until mixture is smooth, 30 seconds at a time.

Spoon caramel mixture into each phyllo cup filling about 3/4 full.

Add a dollop of whipped cream and a sprinkle of Heath candy bar.

Serve immediately.

Makes 15 phyllo cups.

Recipe revised from Cooking Light Fresh Food Fast Weeknight Meals

Recipe: Tostada with Egg

Lately, as I have been flipping through recipe books to get inspired and get my foodie creative juices running, I've seen a lot of recipes for Huevos Rancheros, which is Spanish for "rancher's eggs," although the more common translation is "country" or "country-style" eggs. Huevos rancheros consists of fried corn tortillas topped with fried eggs and then a layer of salsa.

All the pictures have looked so delicious, so I put my own take on it. I took a tostada shell and put a layer of refried beans, shredded mexican style cheese, chopped tomatoes, green onions, avocados, salsa, sour cream, and a fried egg on top. It turned out so delicious!

Random Post: Ways of Summer

Some of us are still waiting for Summer to arrive in our state. I came across this list of fun things to do in the summertime. I have picked out my favorites, and hopefully whenever the sunshine decides to shine here I might just be able to enjoy one or two of these on this list:

• Eating a ripe peach at its peak.
• Dig into a funnel cake or corn dog at a state fair or hometown street festival.
• Watermelon juice for a day at the beach: puree the fruit in a blender and don't forget the ice.
• Make homemade barbecue sauce for grilled chicken or ribs.
• Strawberry ice cream in a waffle cone is worth sticky fingers.
• Sharing a box of saltwater taffy on the boardwalk.
• Throw summery herbs like basil and cilantro into a dinner salad.
• BLTs with heirloom tomoatoes and smoky, thick-cut bacon.
• After picking blueberries and eating your fill, freeze the rest for pancakes.
• Corn on the cob with salt, pepper, and fresh lime.
• Cooking what you've bought at the farmer's market as soon as you get home.
• Making jam.
• Cracker Jacks and a foot-long hotdog at the ballpark.
• A special occasion calls for a double-crusted jumble-berry pie with raspberries, blueberries, and blackberries.
• Delicious potato salad: toss the spuds with dressing while they're still warm.
• Sipping the perfect iced coffee.
• Salads for dinner because it's too hot to cook.
• Best tomato sandwich: thick slices of juicy beefsteaks, mayonnaise, salt, and pepper, on lightly toasted bread.
• Any excuse for a pool party.
• Stir pesto into softened butter and add to grilled vegetables, corn, or steak.
• Nothing beats chips and salsa.
• A big jug of iced tea with fresh spearmint.
• Finding the perfect stick for roasting marshmallows.
• Sitting in the pool eating watermelon.

Taken from Martha Stewart Everyday Food Summer 2010

Recipe: Chicken Breasts with Brown Onion Gravy

Of course after an excellent dinner has been consumed and no evidence remaining, I sit down to write about it and NOW remember I should of taken a picture. I am completely bummed I don't have a picture for this recipe.

This is my own recipe. I served the chicken with mashed potatoes (mixed with butter and heavy whipping cream), fresh corn cut off the ear (browned in some butter), and a ceasar salad.

4 tablespoons olive oil
2 chicken breasts, flattened to 1/4 inch thick
1/2 cup all-purpose flour
1/2 white onion, thinly sliced
1 cup less sodium beef broth

Heat oil in a large skillet over medium-high heat.
Flatten the chicken breasts till about 1/4 inch thick.
Dredge chicken in flour.
Add chicken to hot pan and cook 2 to 3 minutes on both sides or until chicken is browned; transfer to a plate.
Reduce heat to medium.
Add onions to pan and cook 3 minutes or until tender.
Stir in broth, scraping to loosen browned bits.
Return chicken to pan.
Bring to a boil; reduce heat and cook until chicken is done; about 8-10 minutes.
Makes 2-4 servings