February Photo A Day Challenge - February 1st, 2012

"Feb 1st, Your view"

This is not my usual view, but it was a view I was seeing alot today as my son LOVES his new Agent Perry shirt that we got him today.

Enjoy my February 1st View

Hello February.............

Happy February 1st, 2012.

New month and a cool new challenge I've accepted. 

A twitter friend posted that she was going to do  this,

and I've decided..... why the hell not?? I'm going to give it a whirl too!

Toodles,

Magic Swirl Chip Bars

Found this recipe on the bag of swirled milk & white chocolate chips by President's Choice.

These chips are deeeeeeeeelish!

Next stop to the store I will be buying the ingredients I need to make these bars,

 if I don't eat up all the chips first lol

Ingredients:

1 1/2 c of Honey Graham Crumbs

1/3 c of Melted Butter

1c coarsely chopped pecan halves

1c sweetened shredded coconut

1 can of sweetened condensed milk

1/2 c decadent swirled chips

Directions:

1. Preheat oven to 350F (180C)

2. Combine 1 1/2c (375 mL) of honey graham crumbs with 1/3c (75mL) of melted butter.

3. Pat into 8 - inch square metal pan.

4. Sprinkle with 1 c (250 mL) each of coarsely chopped pecan halves 

and sweetened shredded coconut.

5. Pour 1 can of sweetened condensed milk evenly over top. Bake in lower third of preheated 350F (180C) oven for 25-27 minutes or until golden.

6. Sprinkle with 1/2c (125 mL) Decadent Swirled Chips, bake 4 minutes longer.

7. Cook in pan on rack completely about 3 hours, before cutting into squares.

Makes 20 squares

( Picture to come when I make them)

Ultimate Butter Tarts

This recipe is mainly for me to come back and give a try when I get a chance.

Again found on the back of a Golden Crisco Box.

But hey... give it a whirl too!

Ingredients:

Tart Shells:  

2c (500 mL) All purpose flour

1 tsp (5mL) salt

3/4c (175mL) Crisco Golden All Vegetable Shortening Well chilled

4-8 Tbsp (60-120mL) ice cold water

Filling:

1/2c (125 mL) packed brown sugar

1/2c ( 125mL) corn syrup

1/4c (50mL) butter or golden crisco

1 egg slightly beaten

1 tsp (5mL) Vanilla Extract

1/2 tsp ( 2mL) salt

3/4c (175mL) raisins

Directions:

Shells:

1. Blend flour and salt in medium mixing bowl. Cut 1/2 inch (1.5cm) cubes of chilled crisco or butter into flour mixture using a pastry blender or 2 knives until mixture resembles coarse crumbs with pea sized pieces remaining.

2. Sprinkle 4 tbsp (60mL)  of  the ice cold water over the flour mixture.  Using a fork, stirl and draw the flour from the bottom of the top; press chunks down to bottom of bowl with fork.  Add more water by the tablespoon, mixing until dough holds together.

3. Divide dough into 2 balls.  Flatten balls into 1/2 inch (1.5cm) thick disks, wrap in plastic wrap and chill for 30 mintues or up to 2 days.

4. Place ball of dough on lightly floured work surface.  With floured rolling pin, roll out thinly from the centre outward. Cut into 6 round with 4 " (10cm) cutter. Repeat with 2nd ball of dough.

Fit rounds into 12 medium sized muffin cups.

Filling:

5.  Preheat oven to 425F (220c)

6. Combine all filling ingredients except raisins; mix well.

7.  Put raisins into pastry shells. dividing evenly.

8. Fill cups 2/3 full with syrup mixture.

9. Bake on bottom shelf at 425F (220c) for 12-15 minutes or just until set. 

DO NOT OVER BAKE!!!!

Cool completely before removing from pan.

Makes 12 butter tarts.

Oatmeal Chocolate Chip Cookies

So I found this chocolate chip cookie recipe on a box of Golden Crisco!

I tried it and was the best cookie I've ever made!

I made couple substitions, though.  

I used less sugar, added some oatmeal and ..OOooops.... didn't have pecans.

Oatmeal Chocolate Chip Cookies

Ingredients:

3/4c butter, or margarine, or golden crisco

1 1/4 c brown sugar ( I only used 1c)

1 Egg

2 Tbsp Milk

1 Tbsp Vanilla Extract

1 3/4 c All purpose Flour

1/2c oats

1 tsp salt

3/4 tsp baking soda

1 c semi-sweet chocolate chips

1c coursely chopped pecans

Directions:

1. Preheat oven to 375F (190C)

2. Cream shortening ( or margarine /butter) and brown sugar in a large bowl at medium speed of electric mixer for 2 minutes or until light & fluffy.

3 Add egg, milk, and Vanilla beating 1 minute or until thoroughly blended.

4. Combine flour, salt and baking soda in a medium bowl.  ( Oats is using as well )

Add to creamed mixture gradually, beating on low for 1 minute or until just blended.

5. Stir in semi-sweet chocolate chips & pecans.

6. Drop by heaping spoonfuls (2 tbsp/30 mL) on ungreased baking sheet leaving about

3 inches (7cm) between cookies.

7. Bake at 375F (190C) for 8-10 minutes for soft cookies
(cookies will still appear moist when baked - DO NOT OVER BAKE) or 11 to 13 minutes for crunchier cookies. Cool in pan for 2 minutes then remove to cooking rack.

No picture has been taken yet...but next batch I make I will add it.

Enjoy!



Vietnamese Pho Recipe: Beef Noodle Soup | Steamy Kitchen Recipes

I will be making this soon... oh yes I will!!!

Vietnamese Pho Recipe: Beef Noodle Soup Steamy Kitchen Recipes

If you have any great Pho recipes please link me to them!

Cheers,

Bonnie

Hey NHL fans, don't forget to vote

For tne NHL ALL STARS!!!

Click the link below!!

2012 NHL® ALL-STAR FAN BALLOTING

Can't wait to see this year's teams!

Cheers,

Bonnie