SALSA – canned tomato version
When people ask you what your favorite food is, what answer do you give them? For me I have to always say that it is a tie between Chips & Salsa and Dark Chocolate (I know, its a strange “combination” – but as long as …
Tag: food
featured as a Top 10 of 2011….
My Chocolate Cake Cheesecake was featured on a very tasty “Year-End Wrap-Up” over at Cupcake Apothecary where there are (as always) tons of goodies to tempt your eyes and tastebuds!
Chocolate Covered Oranges
Was one of your News Years Resolutions to “Make Healthier Eating Choices”?
BUT – do you love Chocolate too much to give it up in the effort to eat healthier?
Well… you are in luck, I have the perfect solution for you! These Chocolate Covered Orange Slices can satisfy your sweet tooth and your need for chocolate while also giving you a boost of Vitamin C and are almost a healthy food. To be honest – I used some Cuties Clementines instead of Oranges (you can’t beat the price and they are so sweet and easy to peel and no need to worry about the seeds either). It doesn’t matter if you use Oranges or Clementines or Tangerines, these are so easy to make and look so pretty (and are a cheaper way to get that Chocolate Orange fix than those fancy Terry’s orange shaped chocolate things). So pick your favorite citrus and make this super fast and easy treat to bring a smile to those around you (or to make yourself smile).
Chocolate Covered Clementines
- 1 clementine (peeled)
- 1/4 cup chocolate chips (semi-sweet or whatever you like), you might have leftovers
- 1 teaspoon shortening
Melt the chocolate and the shortening in the microwave on half power for 30 second increments, stirring after each 30 seconds. This will take at least a minute and a half. Make sure all of the little while string parts of the orange are off of each slice. Dip about half of the orange (or whatever) into the melted chocolate and allow the extra to drip (or be shaken) off of the orange. Carefully place dripped slices onto a sheet of wax paper and let set in the ridge for about 30 minutes. Once hard these can be stacked on each other and packed for gifts or lay out on a tray for tasty treats.
And remember: everyone loves chocolate dipped oranges, so the next time you have chocolate fondue be sure to put some oranges in the mix!
One Year Ago – [Christmas] Stained Glass Jello
And I leave you with this, Today’s Question of the Day… What resolution did you make for 2012 & what steps do you plan to take to reach it?
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![[last minute] New Years Suggestions Wrap-Up](https://www.teacher-chef.com/wp-content/themes/kale/sample/images/thumb4.jpg)
[last minute] New Years Suggestions Wrap-Up
I’m taking some of the best Appetizers and Goodies that I have made over the past year or so and sharing them here with you, just in case you are still looking for some last minute ideas! Fondue Spinach Parmesan Balls DIY Ranch Dressing …
Crock Pot Breakfast Casserole
Looking for a Awesome, Warm, Fresh Breakfast Casserole with ZERO work in the morning? Well… it’s here! Throw everything in the crock pot before you go to bed, turn the crock pot on low and then breakfast is perfect in the morning. Feel free to …
Pumpkin Bread French Toast
There are so many variations of Pumpkin Bread. And although it is perfect as it is, or maybe toasted with some cream cheese or butter on it – I knew that I could take it up to the next level!
Our good friends Roger & Jen gave us a loaf of Roger’s awesome Pumpkin Bread. I figured that if I took my basic french toast method and used it on this bread it would be amazing- and we were not disappointed!
Although all of your Thanksgiving Pumpkin Bread is probably gone for now – you can either try to find a loaf in the back of the freezer or bring back the awesome flavors of pumpkin and whip up a loaf for Christmas (or anytime for that matter, I love pumpkin!)
Pumpkin Bread French Toast
(figure at least 2 slices of bread per person and adapt the recipe from there) 
- 2 slices of your favorite Pumpkin Bread
- 1 egg
- 2 tablespoons milk
- 1 pat of butter for your pan
- Apple Butter & real Maple Syrup (& cinnamon) for topping
Slice your Pumpkin Bread. Mix up your egg(s) and milk. Allow your slices of bread to soak for at least 30 seconds on each side. While your bread is soaking, pre-heat a flat skillet with some butter. Over medium-high heat cook your French Toast – about 3 minutes per side (check at 3 minutes and see how its going – you want it browned but not burned, there is a fine line).
Once your Pumpkin Bread French Toast is cooked you want to top it with some Maple Syrup and Apple Butter and maybe even a sprinkle of Cinnamon! 🙂 
And I leave you with this, Today’s Question of the Day… do you have a favorite way to use up a certain kind of leftover bread or do you ever make/buy a certain kind of bread just to turn it into something else?