Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing.

Current Giveaway's are located in my right side bar, check them out and enter today!

Monday, September 1, 2014

How to Cook Fresh Red Beets

We are very fortunate that red beets grow very well here in Pennsylvania. Every year I end up with a nice crop of them that I like to cook up and can for the wintertime. They also make a great side dish and today I am going to tell you how I like to cook mine up.

First of all, you want to wash them under cool running water to remove dirt and debris. Then place them onto your cutting board and cut the top off leaving behind 2" of the top. Cut off the root at the bottom leaving 1 1/2" to 2". You want to leave a little bit of the top and bottom on until after you are done cooking them.

Bring a large pot of water to a boil. I like to add a tad of salt to my boiling water and then toss in your fresh red beets. Cover and simmer over medium heat. This process takes 30 minutes up to an hour depending on how large your red beets are. You will want to check on them every 10 minutes to make sure you have plenty of water in your pan. They are done when you can pierce them easily with a sharp fork. They should be like boiled potatoes but slightly firmer. They shouldn't be mushy or falling a part.

Pour the hot red beets into a colander and place it under cold running water in your kitchen sink. Let the water run over them to help cool them down. Once they are cool, cut the top off and the root. Then squeeze the red beet and the skins should slide off easily; toss skins away.

If the beets are small in size, you may want to leave them whole. If they are medium to large in size, I would recommend that you slice them up, just like you do when you make fried potatoes. They are now ready for you to cook up in a frying pan (see below) or you can can them for later use. You can find canning recipes here on my blog under the home canning category.

Stove Top Red Beets RecipeToss your red beet slices into a frying pan with a little bit of butter, salt, ground black pepper and a tad of granulated sugar. Use a spoon to toss everything together. Simmer over low heat for 3 to 5 minutes and they are done. They are basically cooked already, you are just heating them up and seasoning. Serve immediately.

Saturday, August 30, 2014

Slow Cooker Cheesy Chicken Recipe

A slow cooker is a great small kitchen appliance to use all year long, especially during the hot summertime months when you don't want to heat up your kitchen. The crockpot is also a great appliance for those of you who lead very busy lives or work outside your home. You can assemble all of your recipe ingredients together the night before or early in the morning. Slow cook your meal all day long on the low setting and when you get home from work, dinner is done.

This recipe is very easy to prepare, only requires a few different ingredients and will make 6 hearty servings. Perfectly for family dinner night!

Slow Cooker Cheesy Chicken Recipe

6 boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
2 teaspoons parsley
2 (10.75-oz.) cans condensed cream of chicken soup
1 (10.75-oz.) can condensed cheddar cheese soup

Rub chicken breasts with salt, ground black pepper, parsley and garlic powder. Place the seasoned chicken breasts in a slow cooker (crock pot) and pour the canned soups over the top. Cover and cook for 6 to 8 hours on the low setting.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

Thursday, August 28, 2014

Homemade Chocolate Ice Cream Recipe

We love making homemade ice cream and one of the best investments we have ever made was in our Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker (machine). Our old ice cream maker was a total dud but this one from Cuisinart is my absolute favorite!!!

A few days ago we made up a batch of the Simple Chocolate Ice Cream and it was delicious! This recipe is courtesy of Cuisinart and can be found in their recipe booklet that comes with the machine. The recipe will make approximately 5 cups of ice cream (ten 1/2 cup servings).

Simple Chocolate Ice Cream Recipe

3/4 cup cocoa powder, sifted
1/2 cup granulated sugar
1/3 cup packed dark brown sugar
pinch of salt
1 cup whole milk
2 cups heavy cream
1/2 tablespoon pure vanilla extract

In a medium mixing bowl, whisk together the cocoa powder, sugars and salt. Add the milk and using a hand mixer on low speed or a whisk, beat to combine until the ingredients are dissolved and mixed together. Stir in the heavy cream and vanilla extract. Cover and refrigerate for 1 to 2 hours or overnight.

Turn the Cuisinart ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If you want it firmer place it into the freezer for about 2 hours. Remove from freezer 15 minutes before serving.

* Note - We don't do that because we like "soft serve" ice cream.