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Beef and Cheese Enchiladas & How to shred lettuce or cabbage

Posted on August 5, 2011 by Veronica

I often say that I was raised in a “health food only home,” but that isn’t completely true.  If it were, I would have starved to death before I ever started kindergarten.  The sad fact is that as a child, I hated everything healthy and loved everything else.  My Mom still has a note from me, written in third grade, in which I thanked her for being a wonderful Mommy but asked if we could please have pizza sometimes.  LOL!  Needless to say, I went hungry most nights and gorged myself when we were allowed to have spaghetti (this was junk food to us), cheese sandwiches, or Mom made enchiladas.  She didn’t do it often, but it was one of my favorite meals that she made. To this day, enchiladas are my favorite meal.

Mom made them very simply.  She made taco meat and rolled it up with cheddar cheese in corn tortillas.  She made red enchilada sauce from a mix and always stirred in a liberal amount of cilantro.  She dipped each tortilla in the hot sauce before filling them, which made it a very messy procedure.  She poured the leftover sauce over the top, topped with more cheese, and that was it.

I updated the recipe to simplify things, using canned sauce and stirring the cilantro into the beef mixture instead, and decided to top them with lettuce because my husband has always insisted this is the proper way to serve enchiladas.  I fought this for a long time, because Mom knows best and she never served hers with lettuce, but I finally saw the light.  Lettuce really freshens up this cheesy dish.  Even with the changes, these are still very much like my Mom’s enchiladas, which makes me happy.  Don’t we all love foods that remind us of our childhood homes?

Beef and Cheese Enchiladas

Printable recipe
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1 lb. lean ground beef
1 medium onion, diced
2 tablespoons homemade taco seasoning (or a packet of store-bought)
½ cup cilantro
2 (8 oz) packages sharp cheddar cheese
16 corn tortillas
2 cans red enchilada sauce
½ head lettuce, shredded
Sour cream to garnish (optional)

Preheat oven to 350 degrees. Spray a large baking dish with cooking spray, then cover the bottom with a thin layer of enchilada sauce, about half a can. Set aside.

Cook beef and onion together in skillet over medium-high heat until meat is browned. Do not drain. Stir in taco seasoning and cook another minute, until liquid is absorbed. Remove from heat and stir in cilantro. Shred both packages of cheese and set half aside in the refrigerator. Dampen a paper towel and squeeze out water; wrap around a stack of five tortillas and microwave one minute or until hot and pliable. Place stack on a plate. Now you have everything you need to put the enchiladas together.

Place about two tablespoons of cheese down the middle of a tortilla, then top with 3 tablespoons of the beef mixture.  The temptation is always to overfill them, but you must resist.  Overfilled enchiladas means unsightly enchiladas that won’t close, and we want to keep things nice, tidy, and appealing.

Roll tightly and place in prepared dish.

Repeat, heating fresh stacks of tortillas as necessary, until all ingredients are used and dish is full of enchiladas.  I always have to scooch my enchiladas to make them fit, but scooch they will. :)

Pour remaining sauce over the top, then sprinkle on reserved cheese. I was short on cheese but if you follow the recipe, yours will be fairly smothered with cheese.  Which is proper.  This sad amount of cheese is sacrilege.

Cover with foil and bake 30 minutes. Remove foil and bake another 5-10 minutes, until cheese is melted.

After plating, sprinkle with lettuce and add sour cream, if desired.
Devour.

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I’m sure many of you know how to shred lettuce, but I get very basic questions about cooking from time to time, including how to prep veggies, and thought I’d give a quick tutorial on this for those who don’t.  You can also use this method to shred cabbage for coleslaw.

Cut thin slices of lettuce starting from the outside edge, working your way towards the center.  Do not go all the way to the core.

Once you are getting close, turn the lettuce and start from the opposite side.

It is very important that you wear your Tweety bird pajama shorts during this process.  Arg!  I changed my shirt so you guys wouldn’t know I wore my PJ’s all day (it was my day off and I spent it cleaning), and didn’t think that my shorts would show above the table.  On the plus side, I guess I’m taller than I thought I was. :)

Continue until you have sliced away on all sides, then do the top.  Discard the core.

I didn’t cut very much off the core because I didn’t need a ton of lettuce.  Usually I would cut down a lot more.

You should have a row of sliced lettuce.  Chop along the row in 1/2″ increments, or smaller.

Turn your cutting board/sheet and repeat in the perpendicular direction, slicing every 1/2″ or so.

If you want your lettuce shredded even more finely, mix the lettuce with your hands, spread out in a line again, and repeat the cutting in both directions.

Voila!  Shredded lettuce.

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Cream Cheese Mints & Peppermint Patties

Posted on July 27, 2011 by Veronica

I’ve been making these mints for years and they are always a hit.  Unlike the hard & powdery ones you buy at the store, these are soft and the flavor far superior to the aforementioned imposters.  Combine them with white cake and nuts, and you’ve got my idea of heaven.  :)  They are also very simple to make, though if you use a mold, it is a little time-consuming.  You can let them air dry until they are almost like the classic mints that accompany most wedding and baby shower cakes, but I usually only let them dry overnight so they are just dry enough to hold their shape (unless smashed), but are still soft and creamy on the inside.

I made this batch because a co-worker requested them, and after turning 1/4 of the batch into the classic square mints for him and a girlfriend that loves them, I got bored and tried a couple other things with the dough.  I figured I could use them as filling for peppermint patties, and although the flavor is a little different than the classic (I have a recipe for York-style peppermint patties here), I like it even better because I like the added tang of cream cheese.  I also had another stroke of genius (if I do say so myself) after I made the peppermint patties, but that one deserves a post all of it’s own.  Check back Friday!

Cream Cheese Mints

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1 (8-oz) package cream cheese, room temperature
1/2 teaspoon peppermint extract
2 lbs. powdered sugar
Food coloring (optional)
Granulated sugar, for coating (if using a mold)

Beat the cream cheese until creamy, then beat in the extract. Beat in the powdered sugar until well blended.  Depending on your mixer, you may have to use your hands to fully incorporate the sugar.  The mixture will be smooth and like a stiff dough. Add icing gel coloring if desired. Pinch off a chunk of dough and roll it into a slender log.

Cut the log into small squares set onto waxed paper to dry.(Keep the remaining dough covered or sealed in Ziploc bag(s) during the rolling and cutting process, or it will dry out.)

Repeat until all the dough has been cut into squares. If you wish to shape the mints using a mold, pull off a small piece of dough, enough to fill the mold, and roll it into a ball. Roll the ball in granulated sugar, coating it very well, then press into the mold. Turn it over and pop the mint out onto wax paper. Allow to dry overnight before packing in an airtight container. Store in the refrigerator until ready to serve.

Yield: 2 1/2 lbs. mints

To make peppermint patties, roll dough out to desired thickness and use a small round cookie cutter or juice or shot glass to cut circles.

Place on wax-paper lined baking sheet and freeze, uncovered, for an hour. Melt a 12-oz bag of semi-sweet chocolate chips with 1 teaspoon oil or shortening and drop the peppermint patties in one at a time, turning and lifting out with a fork. Quickly tap off excess and use another fork or your finger to help slide the dipped patty onto another waxed paper-lined baking sheet. Once all patties are dipped, place baking sheet in refrigerator until chocolate is set, about 15-30 minutes. Store in airtight container and keep refrigerated.

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Cheeseburger Pie

Posted on July 25, 2011 by Veronica

Nearly every single recipe that Faith from An Edible Mosaic posts, I want to try.  I have saved so many, but just like most recipes I save, I forget about them quickly.  However, this one really stuck in my cranium and even a week after I made it, I still can’t get it out.  I have to make this again, stat, and luckily I still have another sheet of puff pastry waiting in the freezer for me!

Her Cheeseburger Pie jumped out at me for several reasons.  First, it’s fairly simple.  Second, it’s pizza.  Third, it’s pizza that tastes like a cheeseburger, with a crust that looks like a bun!  Fourth, the ketchup and mustard are mixed in with the hamburger filling along with Worcestershire to kick it up a notch.  And fifth, she added a garlic & chive dressing to the top that I thought was a stroke of genius. I’ve had cheeseburger pies before, but never one quite like this.

This pizza not only met, but exceeded my expectations.  I wasn’t so sure using puff pastry as a pizza crust would work, but I really loved the shattering-crisp flakiness of it.  It really went well with the toppings.  The flavors in the filling were spot-on, and the lettuce, tomato, and dressing on top gives it a very nice, fresh quality that pairs well with the salty, cheesy filling.  This recipe is definitely worthy of my my “favorite recipes” folder and has already claimed it’s spot inside.  Thanks, Faith!

Cheeseburger Pie

Printable recipe
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1 sheet (1/2 lb) puff pastry, thawed
1 medium onion, diced
1/2 to 3/4 lb 95% lean ground beef*
2 cloves garlic, minced
2 tablespoons dill relish
1/4 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon steak seasoning
4 oz sharp cheddar, shredded
1 egg, beaten (for eggwash)
1 teaspoon sesame seeds
2 cups shredded lettuce
2 medium tomatoes, diced
Creamy Garlic & Chive Dressing (recipe below)

Preheat oven to 375F and line a baking sheet with parchment paper. Place onion and beef in skillet and cook over medium heat, mixing and crumbling with spatula, until meat is browned. Add garlic and cook 1 minute longer. Add relish, ketchup, mustard, Worcestershire, and steak seasoning and cook until the liquid is evaporated (about 3 minutes). Remove from heat.

Unfold puff pastry and place on prepared baking sheet. Spread the meat mixture on the pastry (leaving a 1-inch border all the way around), and sprinkle the Cheddar on top. Use your finger to lightly brush the border with eggwash (you will have extra eggwash) and sprinkle sesame seeds around the edge. Bake about 20 minutes, or until the pastry is puffed and golden.

Cut into four slices and top each with lettuce, tomato, and a drizzle of Creamy Garlic & Chive Dressing.

*If you use meat with more fat than this, drain off the fat after browning.

Creamy Garlic & Chive Dressing
Yields about 1/3 cup

1/4 cup buttermilk or plain yogurt
2 tablespoons mayonnaise
1 tablespoon dried chives
1/4 teaspoon garlic powder
Pinch salt and pepper

Whisk together all ingredients; store refrigerated until serving.

Recipe source: adapted from An Edible Mosaic

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Barbecue Beef Sandwiches

Posted on July 19, 2011 by Veronica

I saved a recipe for “Perfect Pulled Pork” that I found in a magazine in an ad for pork, but since I don’t like pork (other than bacon, of course), I decided to try the recipe with beef and turn it into barbecue beef sandwiches.  It worked famously!  I’m not a huge meat eater, but I kind of went crazy for these and was so sad when the last of the leftovers were gone.  I can’t wait to make them again.

Barbecue Beef Sandwiches

Printable recipe
Printable recipe with picture

5 lbs. beef roast
2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon salt
1 cup water
2-3 cups barbecue sauce (I use Sweet Baby Ray’s)
Soft sandwich buns
Dilly Cucumber Salad or coleslaw (optional)

Combine all seasoning in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker; add water. Cover and cook on low for 6-8 hours or on high for 4-5 hours or until beef is very tender. If you are at home, I recommend turning the roast over halfway through cooking time because the top will get a little dry. Place beef on large cutting board or platter and let rest for 10-15 minutes. Meanwhile, pour out all the juices from the crockpot. Pull, slice, or chop the meat and return to crockpot. Stir in as much barbecue sauce as you desire. Serve on buns and top with Dilly Cucumber Salad or coleslaw, if desired.

Serves 16-20

Recipe source: adapted from the National Pork Board’s Perfect Pulled Pork

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Condensed Milk Pound Cake

Posted on June 29, 2011 by Veronica

This is how crazy I am.  I made this pound cake for the first time last September and, without tasting it, submitted it to the state fair for judging.  I didn’t take a photo and haven’t made it since, even though it won third place for pound cakes.  The first two looked like they were made with browned butter, so I thought this must be a pretty good pound cake to get a 3rd place ribbon when this Plain Jane was up against some jazzed-up cakes.

I thought this was a good time to finally try the recipe for myself, while fresh berries are in season, because they make a nice topping for such a heavy cake.

If you aren’t already aware of it, you can confirm my undying love for cake by just taking a look at the long list of recipes I have posted for them (I have more cake recipes than anything else!).  But pound cake has never been my thing.  Which is just weird, because when it comes to cake, I’m all about the richness, and pound cake certainly fits that bill.  Perhaps it’s because pound cakes are served without frosting, and unlike certain aliens living among us (Ahem, my sisters! Imposters, I tell you.), I value my frosting and cake equally. However, this is one good pound cake.  Totally crazy-buttery with that soft and dense pound-cake texture.  A perfect base for a sweetened-berry topping and a dollop of whipped cream, or for a red, white and blue trifle, cubed and layered with berries and whipped cream.

I hope you try this pound cake.  I know I’m glad I finally did! :)

Condensed Milk Pound Cake

Printable recipe
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1 1/3 cups all purpose flour
3/4 teaspoon baking powder
1/2 cup sugar
1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
1 teaspoon salt
3/4 cup sweetened condensed milk
3 large eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees F. Generously butter 9×5 loaf pan and set aside.

Stir the flour and baking powder together in a small bowl and set aside.  Fit your food processor with the blade attachment and add the sugar, butter, and salt to the bowl.  Process until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occasionally.  Add the condensed milk and pulse until well incorporated, about 15 times, scraping down the sides of the bowl once. Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times. Add the eggs and vanilla, and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl and finish mixing by hand to fully incorporate the eggs.

Transfer the batter to the prepared loaf pan. Bake until the top is dark, golden brown and a tester inserted in center comes out clean, about 1 hour.  Cool in pan on a wire rack for ten minutes, then unmold and allow to cool completely on the rack, bottom-side down.

Recipe source: Mocha Me

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Trash Jambalaya {aka Mongolian Massacre}

Posted on June 28, 2011 by Veronica

I hate it when my husband raves over a meal.  OK, I don’t hate the raving, but I hate the meals he chooses to rave over.  I can make the most delicious butternut squash ravioli, shrimp and scallop scampi with linguini, or the world’s best salmon (according to me, at least), but what does he think beats that?  This.  This stuff I am choosing to call “trash.”

OK, so it is good trash, but it kinda drives me crazy that he prefers things like this, that is just a bunch of stuff thrown together, rather than something beautiful and refined. MEN!

But he makes up for it with his sense of humor.  When I asked him what I should call this meal, he said, without hesitation, “Mongolian Massacre.”  (?!)  When I asked why, he said, “Because it’s cool!”

Gotta love him.

Jambalaya Trash

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Printable recipe with picture

1 (8 oz) box Jambalaya-style rice mix
1 lb. ground beef
1 medium yellow onion, diced
1 green pepper, seeded and diced
1 (14.5 oz.) can diced tomatoes, drained well
1 (15.25 oz.) can corn, drained well
1 teaspoon Creole seasoning (like Tony Chachere’s), or to taste

Follow the package directions for the rice with only 1 tablespoon of oil and without adding any meat, but start it in at least a 3-quart pot so there’s room for the meat mixture later on.

After you’ve got the water heating to a boil for the rice, start on your beef mixture. Heat a skillet over medium heat and add the ground beef, onion, and green pepper. Cook, breaking up the meat, until meat it cooked through. Drain off all the juices and then stir in the tomatoes, corn, and a teaspoon of Creole seasoning. By this time you should already have your rice and seasoning packet in the water and it’s probably got another ten minutes or more of cooking time left. Go ahead and throw the beef mixture on top and stir it all up. Replace the lid and increase the heat if necessary to get it simmering again, then turn it down to finish cooking. When the timer for the rice goes off, stir and add additional seasoning to taste. This stuff comes out of the pot at a million degrees Farenheit so you might want to serve it on plates so that it cools faster because you’re going to want to inhale it, even if it is trash.

Serves 4-6

Per serving (1/6 of recipe): 354 calories; 9 g fat; 49 g carbohydrates; 5 g fiber; 22 g protein; 9 Points Plus.

Recipe by Veronica Miller, inspired by Natasha’s Kitchen

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Fudge Babies

Posted on June 20, 2011 by Veronica

I’ve been seeing raw desserts around the blogosphere for a while now and am kind of late in joining in on this remarkable food trend.  I finally made the first raw dessert recipe I ever saved after I started seeing it in varied forms on other blogs.  And I was blown. away.  I’ve made other raw desserts since, and these are still my favorite.

These things are called Cocoa Nibbles on the blog I nabbed them from, but I think Katie’s name for them, Fudge Babies (same ingredients, slightly different recipe), is much more apt.  Because they really do have the consistency of fudge!  And they’re healthy.  Gluten-free.  Fruit-sweetened with no added sugars.  Vegan.  Simple.  Easy.  Perfect for a summer treat because there’s no cooking involved, and they’re served cold.  And did I already say they’re amazing?

Fudge Babies

Printable recipe
Printable recipe with picture

½ cup raw cashews (or any other nut you love)
1 ¼ cups Medjool dates, chopped
2 tablespoons cocoa powder
Optional add ins: vanilla, 6 leaves mint, chopped; ¼ – ½ tsp chili flakes; 1 tbsp chopped candied ginger; 1 tbsp raw cocoa nibs; 2 tsp freshly grated orange rind; ½ tsp cinnamon, or play with other spices of your choice

In a food processor, process the nuts, dates and cocoa until you have what looks like a fine meal. Sprinkle with optional add-ins, if using, and continue to process until the mixture comes together as a ball that rolls around the edge of the processor bowl.  The “dough” is ready when, if you pinch some and press it between your fingers, it sticks together readily and looks a bit shiny. (If you are using regular dates, the mixture might be too dry to produce this type of dough, in which case you can sprinkle up to 2 teaspoons water and proceed as above).

Pull off pieces of dough and roll into truffle-like balls, placing on a plate.   Go ahead and eat one while they’re room temperature and give a little sigh of pleasure.  Cover with plastic wrap and refrigerate  at least two hours or overnight.  They are much better cold, as they firm up considerably and will attain the texture of a dense fudge.

Makes 16 fudge babies

Per fudge baby: 61 calories; 2 g fat; 12 g carbohydrates; 1.3 g fiber; 1 g protein; 2 Points Plus

Recipe source: slightly tweaked from The Copycat Cook, while the name came from Chocolate-Covered Katie, who uses a similar recipe.

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Cupcake Bites

Posted on May 5, 2011 by Veronica

Although this is a Bakerella original, I actually got the idea from a friend who learned about cake pops from me and has never even heard of Bakerella.  She was going to make cake balls for her sister’s wedding, discovered that they are a pain to dip (I AGREE!!  I WOULD LOVE MAKING CANDY IF IT DIDN’T EVER INVOLVE DIPPING THINGS IN CHOCOLATE! ARRRRG!), and then came up with this idea all on her own.  I didn’t discover until after I’d copied her idea that she’s not the first to have it but it just goes to show, great minds think alike.  And I’m not just saying that in hopes that Tina will share some of her famous peanut butter blossoms with me soon.  Although I certainly wouldn’t object to a few.  Ahem.

Anyway, cupcake bites are basically cake balls made to look like little cupcakes.  They are easier to make and there is almost no chance of messing them up the way there is with cake balls and cake pops.  And they are even cuter than cake balls and cake pops!  I’m so in love with them, it’s ridiculous.

What is a cake ball/pop you ask?  Why, only the most brilliant dessert invention ever!  It’s cake crumbled up and mixed with frosting until it’s a truffle-like consistency, rolled into balls and dipped in chocolate with or without sticks on one end.  And they are so. good.  Please make these in any form–you will be hooked!  (If you want the original cake pops/balls/truffles recipe, I have it posted here and have a modified version for using extra cake here.)

OK, so to make these babies, just mix crumbled cake with frosting to make your cake ball centers.

I'm recycling my old photo, which shows more frosting (probably 1/2-2/3 cup) than what I use now. This is OK, but not necessary.

Melt up a whole package of chocolate candy coating (chocolate flavored almond bark).  Or melt real chocolate with a tablespoon of oil or shortening.  Spoon some into a peanut butter cup candy mold about 1/3 full (I overfilled mine in these pics).

Place the cake balls on top of the chocolate and press down gently until the chocolate comes up to the edge.  Place filled mold(s) in freezer until the chocolate is set, about a minute or two, then pop out.

They really shouldn’t be this high, but like I said I overfilled the chocolate.  But they’ll still be cute regardless of how much chocolate you use.  No worries!

Melt white (or whatever color you please) candy coating and turn the cupcake bites over to dip the tops.  Shake off excess and shake on sprinkles, if desired, while the chocolate is still wet.

That’s it!  It still does take some time, but when it’s all said and done, there is like 100% less stress-related heart attacks and spontaneous combustion associated with making cupcake bites, versus cake balls and pops.  Or so I would imagine, based on my own zen state afterward, versus my usual crazed, eye-twitching state after making cake pops.  There is no cracking (the number one complaint of people making cake pops and balls), and there is no tap, tap, tapping foreeeeeeeeeever to get the excess chocolate off while wishing upon a star that the cake ball doesn’t fall off the stick before you finish tapping.  It’s made in a mold so it’s got a perfect shape, so you don’t have to bite your lower lip off while trying to get your chocolate to look completely smooth on the cake ball.  So.  I would highly recommend buying one of these molds and getting your own cupcake bites groove on!

Cupcake Bites

Printable recipe
Printable recipe with picture

1 baked cake (I used a devil’s food cake mix)
1/3-1/2 cup frosting (I used my cream cheese celebration frosting, because I always have it in the freezer and it’s the diggity)
1 (24 oz) package chocolate candy coating
1 (24 oz) package vanilla candy coating
sprinkles or nonpareils (optional)
peanut butter cup mold

Crumble the cake into a large bowl, preferably using a food processor to get fine, even crumbs.  Mix in 1/3 cup of frosting with your hands, mixing well.  This will probably be enough–you just need enough so that the crumbs stick together when you pinch off some and roll it into a ball–but if not, add a little more and mix well.  Roll into balls a little smaller in diameter than your peanut butter cup mold and place on a rimmed baking sheet.  A small cookie scoop works well for this.  Refrigerate a few hours (or overnight) or place sheet in the freezer for a few minutes until chilled but not frozen.  Melt the chocolate candy coating and spoon into mold until each cup is about 1/3 full.  Place a cake ball in each mold, pressing down just until the chocolate comes up to the edge.  One the mold is filled, place in freezer for a minute or two, until chocolate is set, then remove and pop the molded cake balls out onto a second baking sheet.  Repeat this process and while the second set is chilling, melt the white coating and dip the tops of the cupcake bites with bottoms, shaking to remove  excess before placing back on the baking sheet and sprinkle on some sprinkles or nonpareils while the chocolate is still wet.  Store finished bites in the refrigerator if you are making more than a day in advance.  Will last a week in the fridge.

Recipe source: too convoluted to be fully ascertained. Bakerella posted them first.  Tina thought of the idea without help.  I stole her idea and made up my own recipe and instructions without help from her or Bakerella.  So you figure it out.

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Restaurant-Style Tabouli

Posted on March 31, 2011 by Veronica

Hummus and tabouli are my favorite sides to serve with Lebanese fare.  Not only are they simple to make, but crazy delicious!  My Mom’s tabouli consists predominantly of bulgar wheat, and most recipes I’ve found are the same, but I noticed when I ordered it at restaurants, it was mostly parsley with a tiny bit of bulgar in it.  Not only is this lower in calories (bonus!), but I actually prefer the taste.    The parsley and lemon make for a very refreshing salad!  Here’s my version of restaurant-style tabouli.

Restaurant-Style Tabouli

Printable recipe
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3 bunches parsley, chopped
1/3 cup chopped onion
2 medium tomatoes, diced
1/4 cup fine bulgar wheat
1/4 cup lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Mix all ingredients in a bowl, cover, and let sit overnight before serving.  There is no need to cook the bulgar, as it will absorb moisture from the salad and become tender in a few hours.

Makes 6 servings. Per serving: 76 calories; 3 g fat; 12 g carbohydrates; 3.5 g fiber; 3 g protein

Recipe by Veronica Miller

I used red onions in the first picture, and white onions in this one. You can also use green onions, if you prefer.

On a personal note: I’m leaving to visit friends in Texas so this is the last recipe I’ll be posting for a while.  I know I’m not a regular poster anyway, so you guys won’t even miss me!  Nevertheless, I will return later next week with some sweets & savories for you. You’re in for a few treats! :)

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Cow Pies Candy

Posted on March 2, 2011 by Veronica

I got the above Hallmark (because I care enough to send the very best, lol!) card for my Mother-in-Law’s birthday.  Most of my husband’s family lives a couple hours north of us and I usually mail some sort of edible goodies to them on their birthdays.  Since I haven’t figured out how to ship a cake without destroying it, I thought this would be a great card to send  to her along with some cow pies candy.  Cute, if a little gross, right? :)

I’m not sure where this recipe originated but you can find it all over the web.  Mine is a little different from the others, which only call for almonds and raisins with the chocolate.  Because cow pies have grass in them (OK, maybe I’m getting a little too graphic here!), I like to add coconut to mimic that.

Although I went with sliced almonds this time (it was all I had on hand), my favorite way to make these is with roasted, salted peanuts, raisins, and coconut.  If you like Chunky candy bars, you’ll like that version too because it is very similar in taste.  (I also have an award-winning recipe for cookies that are based off the flavor profile of the Chunky Candy bar, if you’re interested in that!)

It’s best to use salted nuts to counteract the super-sweetness of the candy.  If you only have unsalted, just add some salt to the mixture before stirring. Kids love these things (apparently the idea/grossness as much as the taste–KIDS!), and they would be great for Halloween…and maybe even Easter.  We usually think of barn animals (OK, barn animal babies) in correlation to Easter, so I guess cow pies fits, right?  Or maybe I’ve grown a little twisted over the years.  I blame my husband.  He is the King of Strange.  I mean, remember those horrific-looking no bake cookies he made? Yeah.  He totally started it.

Cow Pies Candy

Printable recipe
Printable recipe with picture

1 (12 oz) bag milk chocolate chips
1 tablespoon vegetable shortening
2/3 cup roughly chopped salted nuts*
1/2 cup packed raisins
1/3 cup packed shredded coconut
*Add 1/4 teaspoon salt to the recipe if not using salted nuts.

Gently melt chocolate and shortening together in double boiler or in microwave, stirring frequently until smooth. Stir in remaining ingredients. Drop spoonfuls onto a wax paper lined baking sheet and let sit until firm, about an hour.

Veronica’s Note: If you want to add more mix-ins, decrease the amounts of the other mix-ins accordingly (for instance, decrease nuts to ½ cup and raisins to ⅓ cup in order to add an additional ⅓ cup mix-ins). Ideas for mix-ins: toffee bits, crushed pretzels, bacon bits, crumbled potato chips, additional types of nuts or dried fruits.

Makes 24 candies. Per serving: 121 calories; 7.6 g fat; 12.7 g carb; 1.1 g fiber; 2.2 g protein

Recipe source: adapted from Taste of Home

Secret Recipe Club

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