Inside Helen's Head

Helen's Kitchen

Ever since I watched "Food Inc", I have been trying to buy better food for my family.  And not just to have more vegetables, but to pay more attention to where my food comes from.  So I was perusing my local grocery store, checking out what was available, when I came across a company called Helen's Kitchen that makes organic frozen food.  So, just because I liked their name, I bought this meal to try.

I didn't have high hopes for it because I don't usually like frozen enchiladas.  But fresh cheese enchiladas are one of my favorite things so I was willing to give them a try...They were SO YUMMY!!!! I was surprised how yummy.  Well seasoned, good flavor and texture.  A definite thumbs up.  The one bad thing?  After I was done eating them (and I only let Troy have one bite - he liked them too) I read the back of the box.  Oh...that was 2 servings.  Oops!  But at 209 calories per enchilada, eating both wasn't THAT bad.  Right?

Peppermint Bark

2 packages white chocolate for dipping and almond bark

1 lb soft peppermints (king leo's are good)

4 cups miniature marshmallows.

Melt white chocolate in a double boiler (or in a bowl over a pan of water).  Crush peppermint sticks.  When completely melted, remove from heat.  Stir in peppermint and marshmallows.  Spread in a jellyroll pan lined with wax paper.  Cool completely and break into pieces.  Store in an airtight container.

Tobie's Fudge

1 stick butter

3 cups sugar

2 jars marshmallow cream

1 1/3 cups evaporated milk

1 tsp salt

2 bags milk chocolate chips

1 bag semi-sweet chocolate chips (I prefer Ghiridelli chocolate)

1 tsp almond extract

Melt butter in a large saucepan.  Add marshmallow cream, sugar, milk and salt.  Brind to a boil over medium heat.  This part takes forever but if you heat is too high, the sugar will scorch.  Boil, stirring constantly, for 10 minutes.  Remove pan from heat.  Add chocolate chips and almond extract and stir until chips are completely melted.  Pour into a buttered 9x13 pan and allow to cool.  Cut and enjoy!

Molasses Crinkles

3/4 cup soft shortening

1 cup packed brown sugar

1 egg

1/4 cup molasses

2 1/4 cup flour

2 tsp baking soda

1/4 tsp salt

1/2 cloves

1 tsp cinnamon

1 tsp ginger

granulated sugar

Mix shortening, brown sugar, egg and molasses thoroughly.  In a seperate bowl, stir all the dry ingredients together.  Blend dry ingredients into mixture.  Chill.

Heat oven to 375 degrees.  Roll dough into 1 1/4 inch balls.  Dip tops in sugar.  Place balls, sugar side up on a greased baking sheet.  Sprinkle with water.  Bake 10 to 12 minutes or until set but not hard.

Salted Nut Roll Bars

For the base -

1 lb nutter butter cookies, coarsely crumbled

1 stick butter, melted

For the Topping-

2 cups peanut butter chips

2/3 cup light corn syrup

1/2 stick butter

1 tsp vanilla extract

2 cups miniature marshmallows

2 cups dry roasted peanuts

2 cup rice Krispies.

2 cups chocolate chips

Preheat oven to 350 and grease a 9x13 baking pan.

Pulverize cookies in a food processor and add melted butter.  Process until crumbs clumb together.  Press into prepared pan.  Bake 15 minutes, remove from oven.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes.

Spread 1/2 cup of the peanut butter mixture over the crumb base and top with marshmallows.  Bake until marshmallows puff up, about 2 minutes, then remove from oven.  Do not let marshmallows brown or they'll turn crunchy.

Toss peanuts and cereal with remaining peanut butter mixture to coat.  Drop spoonfuls of topping over marshmallows and press with a spatula to even out.

Melt 2 cups of chocolate chips and spread over the top[.  Cool completely before cutting and removing from pan.

Hawaiian Wedding Cakes

2 sticks softened butter

2/3 cup confectioners sugar

1/2 tsp salt

grated zest of one lime

2 cups flour

1 cup chopped macadamia nuts

1 cup toasted sweetened shredded coconut.

Juice of 1/2 a lime

2 cups confectioners sugar

Cream butter, 2/3 cup sugar, salt, and lime zest with a mixer until light and fluffy.  Add flour, nuts, coconut and lime juice, mix until incorporated. Shape dough into 1 1/2 inch balls and arrange on baking sheets about 2 inches apart.  Bake until set and golden on the bottom, 15-18 minutes.  Let cookies cool on the pan for 5 minutes.

Roll cookies while hot in the 2 cups of confectioners sugar.  Transfer to wire rack.  When completely cool, roll in confectioners sugar again and store in an airtight container.

Chocolate Cappuccino Cookies

2 cups butter, softened

4 cups packed brown sugar

4 eggs

5 1/2 cups flour

1 cup baking cocoa

1/4 cup coffee granules

1 teasp. baking powder

1 teasp baking soda

1 teasp salt

1 tablespoon cinnamon

3 cups toffee bits

Beat butter until creamy.  Gradually add brown sugar, beating well.  Add eggs, beating until blended.  Combine flour and next 6 ingredients.  Gradually add the butter mixture, beating low speed until just blended.  Stir in toffee bits.  Drop dough by rounded tablespoonfuls, 2 inches apart, onto lightly greased baking sheets.  Bake 350 degrees for 8 to 10 minutes.  Cool on baking sheets for 5 minutes.  Remove to racks to cool completely.

Texas Pecan Cake

2 cups sugar

1 pound butter (4 sticks)

6 eggs, well beaten

1 Tablespoon lemon extract

1 1/2 teaspoon baking powder

4 cups pecan halves

2 cups white raisins

4 cups flour

Preheat oven to 300 degrees.  Grease and flour 2 loaf pans.  (or I like to use cupcakes liners and make mini cupcakes)

Blend butter and sugar in a large bowl.  Beat until mixture is light and fluffy.  Gradually add eggs and lemon extract and beat until well blended.  Stir flour and baking powder together, add nuts and raisins.  Gradually add flour mixture to the creamed mixture, blending thoroughly.  Pour into prepared pans and bake 1 1/2 to 2 hours.  Cool 15 minutes before removing from pan, cool on rack.  (I bake mine in minin muffin pans, using liners.  It takes about 20 minutes.)

 

Lebkuchen

1 egg

3/4 cup brown sugar

1/2 cup honey

1/2 cup dark molasses

3 cups flour

2 teasp cinnamon

2 teasp nutmeg

1 teasp cloves

1 teasp allspice

1/2 teasp soda

1 cup mixed chopped candied fruit

1 cup slivered almonds

Beat egg, add sugar and beat until fluffy.  Stir in honey and molasses.  Stir together flour , spices, and soda.  Add flour mixture to creamed mixture and mix well.  Stir in fuit and nuts.  Chill for several hours or overnight.

Grease a jellyroll pan and spread dough evenly in pan.  Bake at 350 for 20 minutes or done - check by touching in center, dent should not remain.

Cool in pan and glaze with a mixture of the juice of 1 lemon and confectioners sugar.  Sprinkle with more almonds if desired. Cut into bars and remove from sheets.  They taste even better if you can store them in an airtight container for a week or so.

Butterscotch Brownies

2 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

2 sticks butter, softened

1 3/4 cups packed brown sugar

1 Tablespoon vanilla extract

2 eggs

1 2/3 cups butterscotch chips (save a handful for topping)

1 cup chopped nuts (pecans or walnuts are good)

Preheat oven to 350 degrees.

Combine flour, baking powder, and salt in a bowl.  Beat butter, brown sugar and vanilla in another bowl until creamy.  Beat in eggs.  Gradually beat in the flour mixture.  Stir in the butterscotch chips and nuts.   Spread in an un-greased 13x9 pan.  Sprinkle with reserved chips. 

Bake for 30-40 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pan on a rack, cut into bars to serve.