Millionaire's Shortbread

If you watch the Great British Baking Show, this recipe may seem familiar - it was a challenge on one season.  Don't worry, I will give you more direction that the contestants had :)

Crust
1 Cup Flour
1/4 Cup Dark Brown Sugar
3 Tsp Cornstarch
1/4 Tsp Salt
1/2 Cup Cold Butter, Cubed
1 T Ice Water
1 Large Egg Yolk

Caramel
14 Oz Sweetened Condensed Milk
1/3 Cup Dark Brown Sugar
6 Tbl Butter, softened
2 Tbl Corn Syrup
1 Tsp Vanilla
Large Pinch Salt

Chocolate
6 Oz High Quality Semi Sweet Chocolate, grated
3 Tbl Heavy Cream

Prepare Crust:  Heat oven to 350 degrees.  Line a 9 inch square pan with non stick foil OR parchment paper.  Push the paper into the corners and ensure that paper overlaps on the edges.  Spray with nonstick cooking spray.

In a food processor with blade, combine flour, brown sugar, cornstarch and salt.  Combine well.  Add the butter and pulse until it resembles a coarse meal.  Add the ice water and egg yolk - blend until moist clumps form.  Dump into the prepared pan and press into an even layer.  If the dough sticks to your fingers, dust your fingers lightly with flour.  Pierce the dough all over with a fork and bake for 20 minutes.  Set aside to cool.

Prepare Caramel:  In a medium saucepan over medium heat, whisk together the sweetened condensed milk, brown sugar, butter, syrup vanilla and salt.  Continue stirring until sugar dissolves and the butter melts.  Add a candy thermometer, bring to a boil, whisking constantly.  Continue to whisk and boil until the thermometer registers 225 degrees.  Pour the caramel over the crust, even if still warm.  Cool until caramel is set.

Prepare Chocolate:  Place the chocolate and cream in a microwave safe bowl.  Microwave 20 seconds at a time, stirring well in between, until the chocolate is 75 percent melted.  At this point, keep stirring until fully melted.  Spread over the caramel layer.  Refrigerate at least 1 hour.  ]

Serve:  Remove the bars from the pan with the overlapping liner and place on a cutting board.  Cut into small squares.  Store in the refrigerator.

Skyline Chili

If you have never had this, you must try it.  This is the only time I believe that spaghetti and chili go together. Traditional skyline chili also has an optional chopped onion topping, I do not list it as that would put my allergy over the edge.  However, you may feel free to do so.

1 Lb Ground Beef
1/4 Cup Onion, Finely Chopped
2 Cups Beef Stock
8 Oz Tomato Sauce
3 Tbl Chili Powder
2 Tbl Apple Cider Vinegar
2 Tsp Worcestershire Sauce
2 Tbl cocoa powder
4 Cloves Garlic, minced
1 Tsp Cinnamon
1 Tsp Cumin
1/2 Tsp Salt
1/2 Tsp Ground Red Pepper
1/4 Tsp Allspice
15 Ounce Kidney Beans

Required for serving:
Shredded Cheddar
Cooked Spaghetti


Brown ground beef and onion, drain.

Add beef stock, simmer 10 minutes.  Add remaining ingredients and simmer, uncovered, for 1 hour.  Add the beans and heat for another 5 minutes.  Serve over hot spaghetti, top with cheddar.

Spaghetti Bake

Okay, Okay....you have to cook the spaghetti.  Why not just eat it when it is cooked?  For the same reason you don't eat the ziti when it is cooked - you are going to mix in so many other tasty things then bake until bubbly.  YUM! 

1 Lb Spaghetti
1 Lb Ground Beef
1 Tbl Olive Oil
4 Cloves Garlic, Minced
2 Cups Marinara Sauce
8 Oz Ricotta
2 Cups Mozzarella
3 Large Eggs
1/2 Cup Parmesan


Grease a 9 x 13 cake pan, set aside.  Heat oven to 350 degrees. 

In a large bowl, stir together marinara, ricotta, mozzarella, eggs and parmesan, set aside.

Bring a large pot of water to a boil.  Add spaghetti and cook for 4 minutes.  Drain and add to cheese mixture large bowl.

Meanwhile, in a large skillet, brown beef with olive oil.  Add garlic, cook 1 minute (will cause garlic to be fragrant).  Remove from heat - stir into pasta mixture until pasta is well coated.  Pour into pan, cover with foil.  Bake until bubbling - about 30 minutes.

Let stand 5 minutes before slicing and serving.

Brussels Sprouts - Try them!

At a cooking class, we discovered we like Brussels sprouts.  When they are cooked with the appropriate accompaniment - BACON!

1 Lb Brussels Sprouts, trimmed and halved (quartered if quite large)
1 T Olive Oil
4 Cloves Garlic, Minced
1/2 Tsp Hot Hungarian Paprika
1/2 Lb Bacon, cooked and chopped
Salt, Pepper and Grated Parmesan to taste

Heat oven to 425.  Line a large baking sheet with non stick foil.

In a large bowl, toss the Brussels sprouts with the Oil, Garlic, Paprika and Bacon.  Spread on prepared pan and bake about 30 minutes until tender and charred.

Top with salt, pepper and Parmesan, serve.

Cucumber Salad

I buy cucumbers for salads...invariably, they don't get eaten.  Cucumber salad to the rescue to prevent waste.  For a slightly different taste, use rice vinegar.  For an even more different taste, try spiced rice vinegar.  Plan ahead - this should sit over night.

2 Cups Cucumbers, thinly sliced
1 Cup White Vinegar
1/2 Cup Water
3/4 Cup White Sugar
1 Tbl Dill

Place cucumbers in a bowl.  Whisk together remaining ingredients, pour over cucumbers.  Let sit over night in the refrigerator.

Pea Salad

This works best with frozen peas that have been thawed.  The main reason?  Who wants to shell peas!  You may substitute Plain Greek Yogurt for the sour cream OR the Mayonnaise

2 Lb Peas, thawed
1 1/2 Cup Shredded Cheddar
8 Slices Bacon, Cooked and Chopped
1/2 Tbl Garlic Powder
1/2 Cup Sour Cream
3 Tbl Mayonnaise
1 T Cider Vinegar
1 T Sugar

In a large bowl, stir together the peas, cheese and bacon.

In a separate bowl, whisk together remaining ingredients.  Add salt and pepper to taste.  Pour this mixture over the pea mixture, mix well.  Refrigerate until ready to serve.

Corn Salad

You can use fresh or frozen corn for this.  If using frozen, you should thaw first.

3 Cups Corn, cooked and cooled
1/2 Cup Mayonnaise
1/2 Cup Monterey Jack Cheese
2 Limes - Juice and Zest
2 Tbl Cilantro, chopped
2 Tbl Chili Powder
1 1/2 Tbl Cumin
Salt and Pepper to taste

Put corn in a large bowl.

Stir together remaining ingredients, pour over the corn.  Stir together and refrigerate until ready to serve.

Sausage and Pepper Pierogis

Still have peppers, still don't want stir fry.  Hubby made garlic sausage.  I have pierogis....we can make this work.  You can use sausage links and slice.  I chose to remove the casings and stir/brown - your choice.

20 Ounces Frozen Pierogies of your choice.
2 Tbl Olive Oil
1 Lb Sausage
2 C Bell Pepper, cut into strips
2 Garlic Cloves, minced

Boil pierogies according to package directions.  Drain.

While pierogies cook, brown the sausage.  Add the pepper and garlic - cook and stir until the peppers are softened.  Push to the side of the pan (or remove, if you don't have enough room).  In the same skillet, add a little oil and place the pirogies in one layer and brown.  Turn, brown.  Stir together the pierogies, peppers and sausage.  Serve - top with cheese if you like.

Do you know what a Dutch Baby is when you hear the name?

I didn't.  A friend recently posted she could not wait until restaurants open because she wanted a dutch baby with fruit.  I only knew one form of 'dutch baby' and they aren't eaten, so off to google I went.  Turns out, it is a fluffy baked pancake.  Pancakes are generally carb heavy, but these are not.  They are great with syrup, fruit, jam, jelly, powdered sugar.....what else can you think of?

Please note - to get the proper puffing,  the eggs must be room temperature.  If you forget, put the whole egg in warm water for 5 minutes before cracking the shell.

4 Tbl Unsalted Butter, cut into pieces
3 Large Eggs
1/2 Cup Flour
1/2 Cup Milk
1 Tbl Sugar
1/4 Tsp Cinnamon
Pinch Nutmeg

Place cold, cut butter in the bottom of a 10 inch baking dish.  Place in oven, turn oven to 425.

While the oven heats and the butter melts, put remaining ingredients in a blender and blend well.

When butter is melted, remove the pan from the oven.

Pour the batter in the pan, return to the oven.  Bake for 20 minutes.  Turn oven off, leave pan in oven for 5 additional minutes without opening the door.

If desired, sprinkle with powdered sugar.  Serve immediately.

Stuffed Peppers

During our quarantine, I purchased a large bag of peppers and wanted to ensure they did not go to waste.  Stir fry is only doable so many nights in a row, so I made four stuffed peppers - two for dinner, two for lunch leftovers.  Use any color pepper you like.  I chopped the tops of the peppers and used them in a stir fry the next day.

4 Large Bell Peppers
1 Lb Ground Beef
1/2 Tbl Onion Powder
1 Cup Cooked Rice
1 Cup Shredded Cheese (your choice)
1 Tsp Salt
2 Cloves Garlic, Minced
28 Oz Can Tomato Sauce

Heat oven to 350 degrees.  Cut the tops off the peppers.  Stand them up in a Dutch oven, cover with water.  Put on the stove on high heat and bring to a boil.  Cook for 2 minutes once the water boils. 

Meanwhile, cook the beef over medium heat, stirring regularly to break up and brown.  Drain.  Stir in Onion Powder, Rice, Cheese, Salt and 1 Cup Tomato sauce.

Remove peppers from water, drain, stuff.  Place into an ungreased dish large enough to hold all four peppers.  Pour remaining sauce over the peppers.  Cover with foil, bake for 30 minutes.

World's Best Peanut Butter Frosting

I love peanut butter.  Hubby is a little more particular, but he likes this.  Please note - the recipe does not say peanut butter.  IT DOES MAKE A DIFFERENCE!!!!  This will frost 3 layers nicely.  Halve recipe for 9 x13.

1 Cup Butter, Softened
2 Cups Creamy Jif
8 Cups Powdered Sugar
3/4 Cup Heavy Whipping Cream - may not need all of it

Whip the butter until very light in color.  Add Peanut Butter, whip again.  Add 1/4 cup Whipping Cream, mix well.  Add 1/4 cup Whipping Cream, mix well.  Add the powdered sugar, 1 cup at a time, mixing between each addition.  Once all sugar is incorporated, add enough remaining cream to be the consistency you prefer.  Spread over cooled cake layers and enjoy.

Rice with Lime and Cilantro

Yes, I know this may sound weird, but the name of this blog is Try and Like for a reason.    I made this to go with my chicken marinade shared yesterday and the garlic green beans shared a few days ago.  Try it - You'll Like It!

2 Cups Water
1 Tbl Butter
1 Cup White Rice
Zest of 1 Lime
Juice of 1 Lime
1/2 Cup Chopped Cilantro

Bring the butter and water to a boil.  Stir in rice.  Cover, reduce heat to low.  Simmer until rice is tender (follow cooking time on rice package). 

Stir in lime zest, lime juice and cilantro.  Salt and pepper to taste.  Enjoy!

Quick and Easy Chicken Marinade

I wanted a simple marinade for chicken, so I raided my pantry and this is what I came up with.  No cumin?  No Garlic?  No problem.

Juice of 2 Limes (about 1/4 cup)
1/4 C Fresh Cilantro, chopped
1 Tbl Cumin
1 Tsp Garlic Powder
1/2 Cup Olive Oil


Whisk together, pour over 2 chicken breasts in a resealable bag or pie plate.  Marinade at least 8 hours, turn at least once.

Balsamic Chicken and Peppers

Chicken and peppers served with rice...what could be easier?

3 Tbl Olive Oil
6 Cloves Garlic, Minced
2 Boneless, Skinless Chicken Breasts
Salt and Pepper to Taste
1 Each Green, Red, Orange and Yellow Bell Pepper, Cut Into Strips
1 Bag Baby Spinach
Balsamic Glaze
Cooked Rice (optional)

Salt and pepper the chicken, set aside.

Heat 2 Tbl oil in a large skillet over medium heat.  Add 4 of the garlic cloves and stir until fragrant.  Add the chicken and brown them until golden and no longer pink.  Remove to a platter and cover to keep warm.

Add remaining olive oil and garlic, scrape up browned bits and add the peppers to the pan.  Cook until brightly colored and softened.  Toss in the spinach and cook until just wilted.

Plate the rice (if using), then vegetables, put the chicken on top.  Drizzle with Balsamic glaze.

Cinnamon Cheesecake

I wanted to make another cereal cheesecake and this fit the bill - with a cinnamon toast crunch base and top, it is a wonderfully creamy cheesecake with an excellent crunch.

1 Box Cinnamon Toast Crunch Cereal
6 Tbl Butter, Melted
32 Ounces Cream Cheese
2/3 Cup Brown Sugar
1 Tbl Cinnamon
1 Tbl Vanilla
1 Tbl Cornstarch
4 Eggs
1 Cup Sour Cream

Line a 10 inch springform pan with parchment OR non stick foil.  Butter well.  Pour 6 cups cereal into a large bowl.  Pour melted butter over the cereal.  Stir until well combined - if some of the cereal breaks, no worries.  Press into the pan and set aside.  Heat oven to 325 degrees.

Mix cream cheese and sugar until fluffy.  Add corn starch, cinnamon and vanilla, mix well.  Add 1 egg at a time, mixing well after each.  Stir in sour cream.

Pour into the prepared crust and bake for 50 minutes.  Turn off the oven, run a knife around the cake and return it to the oven.  Allow the oven to cool then remove cake from oven and cool completely.  Refrigerate until thoroughly chilled.  Top with more cereal before serving.

Braised Pork

I love our Large Big Green Egg - it makes so many wonderful flavors possible.  For this recipe, I needed a new cast iron pan and I found the perfect one from Lodge.  It is a large skillet with a smaller skillet as a lid.  Two skillets for the price of one.

2 - 3 lbs Cubed Pork Shoulder
2 Tsp Salt
2 Tsp Pepper
1 Tbl Flour
4 Tbl Olive Oil
1.5 Lb Tomatillos
3 Jalapenos
6 Cloves Garlic
3 Cups Chicken Stock
2 Cans Green Chiles
1 Tbl Dried Oregano
1 Tbl Cumin
Salt and Pepper to Taste
1 Lime
1/4 Cup Chopped Cilantro

Light the grill and heat to 450 degrees. 

While heating is taking place, place pork shoulder in a medium bowl and toss with flour, salt and pepper. 

Husk and wash tomatillos - cut into 8 pieces.  Rough chop the jalapenos and garlic.  Toss with 2 Tbl Olive oil.  Place in cast iron pan and place on grill until soft.  Remove the pan from the grill.  Transfer to the pitcher of a blender.  Add the chicken stock, green chiles, oregano and cumin puree until smooth.

Put 2 Tbl olive oil in the pan, add the pork and return to the grill.  Cook for about 20 minutes, stirring twice to even the brown.  Remove from grill and lower the grill to 325.

Remove from grill, pour the puree over the pork and stir to coat well.  Return to grill and cook for 60 to 90 minutes until liquid is reduced and pork is tender.

Check periodically - if it gets dry, add 1/2 cup of chicken stock.

When done, remove from grill, juice the lime over the pan. 

Cheddar Baked Poultry

Make this with either boneless/skinless chicken breast or thighs.  Turkey tenderloin would be a good choice, too.  I used Rice Chex for the cereal.

1/2 Cup Flour
1 Tsp Salt
1 Tsp Black Pepper
1.5 Tsp Garlic Powder
1 Large Egg
1 Tbl Milk
1 Cup Finely Shredded Cheddar
1/2 Cup Bread Crumbs
1 T Italian Seasoning
1 Tsp Garlic Powder
1 C Crispy Rice Cereal
6 Pieces of Poultry (breast tenderloins or thighs)
2 Tbl Butter, melted

Heat oven to 350 degrees.  Coat a 9 x 13 pan with butter, set aside.

In a pie plate or breading tray, whisk together flour, salt, pepper, garlic powder.

In a second pie plate or breading tray, whisk together egg and milk.

In a third pie plate or breading tray, whisk together the cheese, bread crumbs, Italian Seasoning and remaining Garlic Powder.

Dredge chicken in flour mixture, then egg mixture and finally bread crumbs.  Place in prepared baking dish.  When all are coated, drizzle with melted butter.

Bake until chicken is 165 degrees (about 40 minutes).  Juices should run clear.

Chocolate Peanut Butter Creme Brulee

Creamy chocolate and peanut butter topped with torched sugar is a treat indeed.  Make sure you use a high quality chocolate and Jif.

12 Ounces Milk Chocolate, Grated

3/4 Cup Creamy Jif

2 Cup Milk

2 Cup Heavy Whipping Cream

1/2 Cup Sugar

2 Tsp Vanilla

8 Egg Yolks

Additional sugar for torching

Heat oven to 350 degrees.  Put chocolate and Jif in a microwavable bowl.  Microwave in 30 second increments, stirring after each, until smooth.

In a 2 Quart saucepan, heat milk, cream, sugar and vanilla over medium heat, stiffing often, until hot.  Do not boil.  Whisk in Chocolate Mixture.

While heating, whisk the eggs in a large bowl.  Whisk small amounts into eggs - I like to use a gravy ladle, but you could also use a 1/4 cup measure.  Once about 1/4 of the mixture is whisked into the eggs, add remaining chocolate mixture.  

Place 8 6 ounce ramekins in cake pans - fill the ramekins.  Pour boiling water around the ramekins until half way up the sides.  Bake until centers are jiggly - 45 to 55 minutes.  Remove from oven and set on rack.  When completely cool, refrigerate for at least 6 hours.

When ready to serve, sprinkle about 1 tsp of sugar over the top and melt sugar with a torch.  If you do not have a torch, you can melt it under the broiler - tops should be 4 to 6 inches from the heat.