Day 24, Mission:Cornbread, 339 Recipes to Go

One of my guilty pleasures is cornbread. I could eat corn bread with any meal at any time of the day. The best part? Its one of the easiest things to make.

Yields: 12 Slices
Total Time: 1 hour
# of Pans: 1
Ingredients:
*2 Large Eggs
*2 Cups Milk
*4 Tbsp Canola Oil
*4 Tbsp Honey
*2 Cups Cornmeal
*2 tsp Baking Powder
*2 tsp Salt
*2 Cups Flour
Directions:
*Pre-heat oven to 350'
*Grease a 9x9 or8x8 baking pan
*In a small bowl combine cornmeal, baking powder, salt & flour
*In a larger bowl, mix together eggs, milk, oil & honey
*Slowly mix the dry ingredients into the wet ingredients

*Stir until well combined
*Pour batter into your baking dish and bake for about 45 minutes or until a toothpick stuck in the middle comes out clean

Serve warm with some butter and honey...yum!

Day 23, Mission: Tres Leches, 342 Recipes to Go

What Better to go with Chicken Tortilla Soup than tres leches. Tres Leches is a traditional mexican dessert composed of, well, three milks. This dessert is easy and very delicious!
Yields: 12 Servings
Total Time: 1 hour
# of Pans: 1
Ingredients:
* 1 1/2 Cups White Flour
*1 tsp baking powder
*1/3 Cup vegetable oil
*1 Cup sugar
*1 tsp Vanilla
*5 Eggs
*1/2 cup milk
*12oz Evaporated Milk
*14oz sweetened condensed milk
*1/2 cup heavy cream
*1 Tbsp rum or brandy
Directions:
*Pre-heat oven to 350'
*Grease a 9x13'' baking pan
*In a large bowl mix the egg whites on medium-high speed until light peaks form

*Slowly add in your sugar, then egg yolks and oil and vanilla and then milk

*Next, slowly add in your flour and baking soda. Mix until thoroughly combined
*Pour batter into your baking dish and bake on the center rack for about 30-40 minutes

*Once your cake has cooled, poke holes throughout the cake with a fork

*In a small bowl, combine evaporated milk, condensed milk, rum and cream

*Pour your milk mixture evenly over the cake.
*Place cake in fridge and allow to cool for about 15 minutes
Serve with whip cream or ice cream...que bueno!

Day 20, Mission: Home-made Tortilla Chips, 345 Recipes to Go

Today starts 4 days of Mexican food in a row. We'll start with home made tortilla chips!

Yields: About 8 Dozen Chips
Total Time: 15 minutes
# of Pans: 1
Ingredients:* 1 package Corn or flour tortilla chips
*4 Tbsp oil
*2 Tbsp lime juice
*Salt to taste
Directions:
*Pre-heat oven to 350'
*Cut your tortillas into 8 triangles
*Lightly coat each side of your triangles with oil
*Sprinkle with salt and squeeze a little lime juice over each triangle

deliciousmagazine.co.uk

*Bake for about 8-10 minutes, or until crispy

Serve with your favorite salsa or home-made guacamole

Day 19, Mission: Mini Pigs in a Blanket, 346 days to go

I know i know, what a cop out: mini pigs in a blanket. But suprisingly, not everyone knows how to make them.

Yields: About 48 Mini Pigs
Total Time:30 minutes
# of Pans: 1
Ingredients:
*1 Package lil smokies, or another brand of mini sausages
*2 packages of crescent rolls
*4 Tbsp Parmesan Cheese


Directions:
*Preheat oven to 375'
*Open the packages of crescent rolls.
*Separate each triangle, and cut into thirds so you have 3 skinny triangles
*Wrap a lil smokey in a mini triangle of crescent roll starting with the fatter end of the dough
*Place each wrapped little smokey on a baking sheet about 1 inch apart
*Sprinkle with Parmesan cheese
*Place in the center rack of the oven and bake for12-15 minutes or until golden brown

These snacks are extremly easy to make and are a great crowd pleaser!

Day 17, Mission: Divine Donuts Mini Donuts, 348 recipes to go

For the past 25 years Denver has been hosting a wonderful event called the Taste of Colorado. I got a chance to go in September of last year. First off, if you ever plan to attend...be prepared that there are thousands of people and lines get out of hand...this was maybe because Brett Michaels performed haha.I think Jason and I spent all our tickets on dessert...one of our favorites was Divine Donuts...a.k.a. mini donuts. Here is how you can make them at home :)
Yields: about 14 mini donuts
Total Time: 30 minutes
# of Pans: 1
Ingredients:
3 Cups flour
1 and 1/2 Cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 Eggs
1 Tablespoon melted butter
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 and 1/4 Cup milk
1 Table spoon vanilla
Oil for frying
Directions:
*In a large bowl, mix together your flour, 1 cup sugar, salt, baking powder, nutmeg and cinnamon.

*In a separate bowl, beat your eggs. Add in your melted butter, 1/4 cup milk and vanilla and stir until fully mixed

*Slowly combine your wet ingredients into your flour mixture and mix well
*Once your dough is fully mixed, plop it out onto a lightly floured surface and roll out to about 1/2 inch thick 
*Use a biscuit cutter or a standard size glass to cut out about 14 circles (or as much as you can fit). Use your finger or a marker to cut smaller holes inside your now cut our donuts

*Pour your oil into a deep heavy pot (or deep fryer if you have one). Warm the oil to just below a boil.
*Gently place 2 or 3 donuts into your oil on one side and cook until one side is slightly turning brown. Flip your donut over and cook until the second side is slightly brown

*Carefully remove your donuts from the oil and cool on a paper towel.
*For the glaze: Mix together your 1 cup milk and 1/2 cup sugar into a small saucepan. Cook over medium heat until the mixture becomes thick and sauce-like
*Turn off the heat and either pour the glaze on the donuts, or pick up each donut and dip one side into your sauce pan.
It's a simple little snack or breakfast item everyone will love!
If you want chocolate glaze, follow the above steps, only add in 2 Tablespoons cocoa powder :)
If you don't like a glaze, you can simply sprinkle sugar and cinnamon over the donuts, or coat them in powdered sugar

Day 9, Mission: Pineapple Upside Down Cake, 356 recipes to go

Today we are going go be cooking a Magee/Perschbacher Family Tradition: Pineapple Upside Down Cake! Sugar, pineapple, whip cream...how could i object? So in dedication to my wonderful mother and my Magee/Perschbacher heritage I bring to you Pineapple Upside Down cake with homemade whip cream.
Yields: 8-10 Servings
Total Time: 45 minutes
# of Pans:1
Ingredients: 
1 can of Sliced Pineapple
1/4 lb butter
1 Cup Brown Sugar
4 Medium Eggs ( 5 if small)
1 Cup flour
1 teaspoon baking powder
1 pinch of salt
6-8 Tablespoons of pineapple juice ( enough to make a good cake batter)
Directions:
*Pre-heat oven to 350'
*Melt the butter in a large (10") heavy iron frying pan (any pan that can then go in the oven)

*Add in the brown sugar and mix

*Add in 6-8 pineapple slices on top of the brown sugar butter mixture and lower the heat

*Meanwhile, in a large bowl beat the eggs and then add in the flour, baking powder, salt and sugar

*Pour the batter on top of your pineapple/brown sugar/butter mix in your frying pan

*Place your frying pan on the center rack of you oven and set a timer for 25 minutes
*Cook cake for 30-40 minutes

*One cake is finished baking, you can let it stand for a few minutes and place a cake pan over the frying pan
*Quickly flip the frying pan over, so now your pineapples are facing upwards
**NOTE: I skipped this step, because i personally like my pineapples on the bottom
*Top with whip cream, and in this case candles..and wish my mom a happy birthday. I love you! Oh, and enjoy this delicious Magee family tradition

 

Day 6, Mission: Peach Cobbler, 359 recipes to go

Happy 1-11-11 In honor of this day i am going to make peach cobbler! I was lucky enough to get local peaches from the farmers market, but I adapted the recipe for those of you who aren't as fortunate as I am.
Yields: 6 servings
Total Time: 45minutes

# of Pans: 3
Ingredients:
For Filling:
2 15oz cans of peaches (Sliced) **For those with Fresh Peaches: 5 Cups peeled and sliced peaches
3/4 Cup Brown Sugar ( if you only have white sugar, that works fine too)
1 Tablespoon flour
1 teaspoon vanilla *optional
1/2 Tablespoon cinnamon *optional
1 teaspoon allspice *optional

For Cobbler:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
6 Tablespoons brown sugar
1 1/2 Cup Milk (Skim, Low Fat, Almond, Soy, Whole...whatever is your preference)
1 Stick Butter (about 8 Tablespoons)
Directions:
*Preheat Oven to 400'
*Heavily Butter a 9"x14" baking dish
*In a medium bowl stir together peaches, brown sugar, flour, vanilla, cinnamon and all spice until peaches are evenly covered.

*Pour mixture into the buttered baking dish
* Bake for about 10 minutes

*Meanwhile, add the flour, baking soda, baking powder, brown sugar and butter.

*First mix the ingredients the best you can with two forks, then use your fingers to mix in the butter and other ingredients into a crumble like texture ( make sure you wash your hands first!)



*Stir in the milk into the crumble mixture and stir to form a little more smooth batter

*Pull out the peaches from the oven (will be hot!)
*Sprinkle your crumble mixture evenly over all the peaches and cook for an additional 15-20 minutes or until the peaches start to bubble and topping is golden brown.
* Allow to cool and serve with your favorite topping (I chose ice cream and whip cream)

*Enjoy the deliciousness that is Peach Cobbler

Day 4, Mission: Pinkberry Frozen Yogurt, 361 recipes to go

Keeping along with my Denver trend and since I am still without my camera and a descent sized kitchen to work with. I decided to feature another one of my favorite places to chow down, which luckily just opened up on the 16th Street Mall in Downtown Denver Colorado...PINKBERRY!!!! Pinkberry first opened in Hollywood, CA in 2005 and is known for reinventing frozen yogurt. Pinkberry always has at least 4 fresh flavors or yogurt and one featured monthly flavor to choose from. This month their special flavor was watermelon, along with their usual's of Plain, Coconut, Chocolate, Mango and Pomegranate. You can also choose from three types of toppings fruit (bananas, mango, kiwi, raspberries, blackberries, blueberries, pineapple and strawberry), dry (all natural cinnamon crunch, all natural raisins, all natural macaroons, all natural mixed nuts, all natural snack animal crackers, apple cinnamon granola, carob chips, cheesecake bites, chocolate chips, cinnamon streusel, coconut, cookies and cream, dark chocolate crisps, fruity pebbles, honey almond granola, milk chocolate crunch, mochi, organic fruity bears, shaved milk and white chocolate, toasted almonds and yogurt chips) and Liquid (pure and natural honey, Italian caramel and 100% pure pomegranate juice). I went with Mago Yogurt with pineapple, Kiwi, Coconut and Snack Animal Crackers and Boy was it delicious, just what you need on a 100' day! If you aren't fortunate enough to have a Pinkberry close by, here is a recipe for some homemade frozen yogurt you can enjoy on a hot summer day!
Yieds: 1 quart
Total Time: preparation about 5 minutes, freezing time varies by ice cream maker
# of Pans: 1
Ingredients:
3 Cups Greek Style Yogurt (plain for plain frozen yogurt, or you can use a flavor too)
3/4 Cups Sugar
1 teaspoon vanilla (only if you are doing a plain yogurt)
1/4 Cup of your favorite fruit (optional)
1/4 Cup of your other favorite toppings (optional)
Directions:
*In a large bowl, mix together yogurt, sugar and vanilla until sugar is completly dissolved.
*Cover and refrigerate for at least hour
*Pour your yogurt mix into your ice-cream maker and follow the manufactures instructions ***(See bottom of page for instructions if you do not have an ice-cream maker)
*Scoop into a bowl and top with your favorite ingredients :) almost as good as the real thing

*** If you dont have an ice-cream maker you can still make frozen yogurt, you will just need one large plastic bag, one smaller plastic bag, salt and a lot of ice.***
*Fill the large bag half full of ice, and add the rock salt. Seal the bag.
*Put chilled yogurt, vanilla, and sugar mixture into the small bag, and seal it (make sure its sealed tight)
*Place the small bag inside the large one, and seal it again carefully (very tight, or things could get messy).
*Shake until the mixture is ice cream, which takes about 5 minutes.
*Take out the small bag, then open it carefully.
*Scoop out your now frozen yogurt into a bowl and top with your favorite toppings