Piña Colada Mix

Use this in place of any piña colada mix in a bottle. It is so much better!

Piña Colada Mix

1-2/3 cups cream of coconut
3-3/4 cups pineapple juice

Mix together.  Use for Sunset Passion Colada or Lava Flows.  Keep in refrigerator or freeze for later use. Mix well before each use.

Foodie Friends Friday Linky Party #56

Welcome to Foodie Friends Friday Apple Party!!

Last week's recipes that received the MOST CLICKS.  

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Chocolate Chip Peanut Butter Cup Brownie

Say that fast five times!  It's a mouthful and so are these. These are super rich so be sure to share with your friends and family!

Chocolate Chip Peanut Butter Cup Brownie

1 package of refrigerated chocolate chip cookie dough  (you can use the already sliced dough or tube)
1 box of brownie mix, prepared according to directions on box
regular size peanut butter cups

Press 1.5 squares of chocolate chip cookie dough (or approximately 1-1/2" ball of dough flattened) into the bottom of each well in the muffin pan.

Place an unwrapped, peanut butter cup in each well, upside down.

Finish off by filling each well until it is 3/4 of the way full with the brownie mix. You want to make sure you do not over fill here.  Use a rubber spatula or knife to make sure the peanut butter cup is completely covered with brownie batter.

There will be more brownie mix and cookies than the 12 muffin spots.  Make as many as the ingredients let you. 

Bake at 350 degrees for about 18 minutes or until brownie batter is set.  Insert a toothpick around into the brownie (but not through the peanut butter cup or it will skew your results.) 

It is hard to resist these straight out of the oven.  Trust me, I know.  They will NOT come out in one piece if you try to remove them.  They will separate. Let them cool completely before turning them out.

Not a peanut butter cup fan? I am sure there are a few of you.  Try Oreos, bite size candy bars, mini marshmallows, the ideas are endless.  Anything stuffed in between a chocolate chip cookie and a brownie will be fantastic!

You can see each of the three layers in stages here:

Taco Pasta Shells

Taco Pasta Shells

1 pound ground beef
taco seasoning
1/2 cup green pepper, diced
1/2 cup onion, diced
4 ounces cream cheese
1/3 cup whole corn (optional)
1/3 cup drained cooked black beans (optional)
15 jumbo pasta shells (gluten free works great too!)
1 cup salsa
1-1/2 cups shredded Mexican blend cheese ( I use my homemade mozzarella)
sour cream

"Potluck" Party

Chèvre (Homemade Goat Cheese)

Chèvre is the French word for goat so it is used to describe any cheese made from goat's milk. Next to paneer it is one of the easiest cheeses to make. Chèvre cheeses come in a variety of sizes and shapes including cones, cylinders, discs, and hearts. It takes the shape of whatever mold you put it in. 

 It can be mild or tangy.  Most of that depends on the quality and taste of the goat milk is to start. We keep a good check on our goat's milk and people have often said they cannot tell the difference between it and cow's milk. If you taste your milk plain and it tastes "goaty", your cheese is going to also.  Some people like that.  We do not.   I use a dry culture from the New England Cheesemaking Supply Company.

Chèvre

1gallon goat's milk  (not ultra high pasteurized*)
1 packet dry chevre culture

 Heat a gallon of goat's milk to 86 degrees

Add one packet of Chèvre starter, mix well.  Let set in the pot with a lid on for 12 hours, at room temperature (at least 72F). ** I tipped the pot here so you can see the separation of the whey.

Gently ladle the curds into a mold in the shape of your choice or dump into a cheesecloth lined colander. The one I am using here is the Crottin (2-1/2"x4-3/4") and has small holes on the sides and bottom to allow for draining.  If you are using a cheesecloth you will need to tie and hang up to drain. 

Allow to drain for 6-12 hours, at room temperature.  I forgot and put mine in the refrigerator and it was just fine.

The longer it drains the drier it will be.  Just check in on it every few hours. This is how much it shrunk in 12 hours. If you use cheesecloth  that one will be drier I believe than the one in my mold since it has more places for liquid to escape.

Wrap in plastic and store in the refrigerator.   I hear it can be frozen.  I have not done that myself but will here to use up milk.  I will let you know how it works out. This batch made two logs approximately 11 ounces in weight.  Will vary by goat milk and how long you drain it.

Slice and serve with honey, jam, or fresh pesto and crackers. I will be trying this soon in other recipes and will be sure to share any successes.

*The proteins in ultra high pasteurized milk have lost their ability to set into curds.

** By mistake I let it set for 24 hrs before draining in the fridge.  I found it made more curds that were more moist and less tangy the the original version. It is the same amount of time spent at room temperature but the difference is whether it is in the whey or not.  Please ask me questions if you have any.

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"Fruit" Party

Foodie Friends Friday Linky Party #55

Welcome to Foodie Friends Friday Party!!

Last week's recipes that received the MOST CLICKS.  I am excited you like my offering again!   Check out my Fluffy Biscuits!!  The Pizza Dipping Sticks were my host favorite!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Breakfast Slam

A local restaurant makes this dish.  I show you what recipes you can make to put it all together yourself!!

Breakfast Slam

Omelet
Sausage Gravy
Perfectly Pan Fried Potatoes
Chopped Fresh parsley

Place omelet on the plate, potatoes on the side, and ladle sausage gravy on top.  Sprinkle with fresh parsley.

How to Make a Basic Omelet

Omelets are great idea for breakfast but we would certainly eat them for supper too! Change up your veggies and meats to make it your own.  They are easy to make and you should give it a try!

How to Make a Basic Omelet                                                 Printable Recipe

Per person
2 eggs
Splash of milk
Salt and pepper, as desired
1-2 Tablespoons green peppers/onions
Shredded Cheese of your choice
Ham, bacon, sausage, optional (only use if not making a breakfast slam*)

We prefer our veggies soft so we cooks ours first in a little bit of olive oil.   

Whisk together eggs, milk, salt, and pepper. Add in veggies.

In an 8" non-stick saute pan drizzle in a little olive oil or add some butter.  You don't need a lot since it is non-stick but some will help. Use your rubber spatula to lift up on the cooked egg on the side and then

tip the pan so the egg mixture slips in and fills in the hole.

Do this all the way around until the egg is nearly cooked and only slightly wet on top.

Now is the time to decide if you are going to go easy or impress everyone with your skills. You can either slide it out onto a plate, turn your pan upside down over the plate and flip it all. OR.... Do like I do and make sure it is loose (wiggle it back and forth a little) and with a flick of the wrist flip it all!!

 Add cheese to one side.

 Fold over.  The heat from the omelet will melt your cheese.

* This goes great in the Breakfast Slam.

Perfectly Pan Fried Potatoes

Yukon gold potatoes are the best potato for this.  The skins are thin so you can leave them on and the inside of the potato stays firm when you cook it but is so creamy and buttery!

Perfectly Pan Fried Potatoes

Yukon Gold potatoes
Olive Oil
Butter
Salt
Cast Iron Pan

Chunk your potatoes up.  If they are small I quarter them.  If they are a little larger I cut in half, then in thirds, and halves of those.  These were probably 3/4 inch slices.

Put potatoes in a pot with cold water and some salt.   Bring to a boil and cook until almost done.  Drain and let air dry a little.

Heat up cast iron pan good and warm.  Drizzle in some olive oil and put a pat of butter in the pan. 

Add potato chunks.  Allow to brown on one side and then flip.  Don't play with your potatoes too much or they will fall apart.

Makes a great side dish for any meal or serve with with the Breakfast Slam!

PB and Nutella Puppy Chow

The warnings that come with this treat are:

Careful not to inhale when you eat, it's just as bad as eating a powdered sugar donut.  Will cause coughing fits.  Yes, I know from experience.

This is addicting and may require treatment to cure said addiction!

PB and Nutella Puppy Chow

3/4 cup creamy peanut butter

3/4 cup Nutella

1 box rice toasted squares cereal (approximately 13 cups)

2-3 cups powdered sugar

Mix together your peanut butter and Nutella.  Gently stir in the cereal.  

Add 1 cup powdered sugar to a zip shut bag.  Dump in the cereal.  Add 1 more cup powdered sugar.  Zip shut.  Gently shake to coat and break apart the cereal pieces. Add more powdered sugar if needed. 

If you have too much powdered sugar you can put your puppy chow in a colander and shake the excess off. 

Enjoy!

*If you are worried your cereal will break up too much you can do these in smaller batches.  I use approximately 1-1/2 Tablespoons each of pb and Nutella and 1-1/2 cups cereal.  Also useful if you just need a tiny treat and not a big batch.  ;-)

Pin it:  http://www.pinterest.com/pin/273593746088045118/