Thursday, December 8, 2016
Mini Chicken Pot Pies
14.5 oz can Campbells creamy herb and garlic soup (I had to use cream of chicken and added extra spices)
2 packages Pillsbury Cresent rolls - seamless dough sheet
1 cup Frozen mixed veggies, thawed
1 cup cooked chicken cut into small pieces (I used a rotisserie chicken from the store)
3 inch round cookie cutter
Preheat oven to 400. Lay the crescent roll flat on a lightly floured surface and cut out 12 rounds. Press them in the cupcake pan along the bottom and up the sides. In a bowl, mix the soup, thawed veggies and cut up chicken.
Using a pizza cutter, cut strips of crescent dough to cover the top of the cups, 2 across each way, so 4 strips total per cup. Bake 15-18 minutes or until top and sides are golden brown. If top gets too brown cover it with foil until the bottom is cooked. Let cool and use a knife to loosen and lift out of pan. EnJOY!
Crock-Pot Mozzarella Stuffed Meatballs
1 block low moisture mozzarella, cubed
1 lb ground beef
1 lb ground hot Italian sausage
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
1/4 cup parmesan cheese grated
1/2 cup whole milk
1/2 cup chopped parsley
2 jars marina
Pour 1 cup marinara on bottom of crock-pot. Mix beef, sausage, garlic, salt, pepper, bread crumbs, parmesan cheese, eggs, milk and parsley together in a large bowl. Take a chunk of the meat mixture and roll it in a ball, stuff a piece of mozzarella in the middle of the meatball and seel, drop on top of the marinara in crock-pot. Continue to roll out meatballs and stuffing with cheese, put into crock-pot. Cover with marinara sauce and cook on high for 3 hours or cooked. Serve over pasta and EnJOY!
Crock-Pot Chicken and Biscuits
3 chicken breasts, cubed
2 cups carrots, largely chopped (I used baby carrots)
2 cups broccoli, chopped
salt and pepper to taste
21.5 oz can Cream of Chicken Soup
1 can refrigerated Pillsbury biscuit dough
Mix chicken, seasoning, carrots, broccoli and soup in crockpot, cook on high for 4 hours. Pull apart biscuit dough and evenly top chicken mixture with chunks of biscuit dough and cook on high 1 more hour. Serve and sprinkle chopped parsley. EnJOY!
Hello and welcome to Joy's Catering/Bake Shop!I have a home-based catering/bakery business. Looking for a savory treat or catering event, mini desserts, breads, appetizers, wine and dessert pairing, muffins, cinnamon rolls, healthy treats and foods, wedding cake, birthday cake, cupcakes, cake pops, holiday or Easter treat, work party treats, get-well treat, any kind of celebration or just an everyday little pick me up for yourself? I'm happy to answer any questions you may have and I would love to be involved in any special events.
My cakes start at $4-$6 a slice depending on type of event, type of filling and frosting, size, ingredients, materials and how complex the design is.
Cupcakes start at $3-4 a cupcake.
Mini desserts start from $2-4.
Meals vary depending on ingredients, seasonal ingredients, and materials needed.
For questions and booking:
I love crockpot meals! Thanks to my amazing father in law sharing this recipe it was perfect for a busy week meal.
Crock-Pot Cornbread Chili
2 lb pork shoulder, cubed (can also use beef)
1 Tblsp seasoned salt
1 Tblsp cumin
1 can kidney beans drained
1/2 cup diced tomatoes (I used one can petite diced tomatoes)
1/2 onion, chopped
1/2 cup enchilada sauce (I used 1 cup)
1 package corn bread mix + ingredients to make the mix according to box
Mix together cubed pork shoulder, seasoned salt, cumin, beans, tomatoes, onion, and enchilada sauce in the crockpot. Turn on high for 3-4 hours. Mix cornbread ingredients and spoon evenly over the crockpot mixture. Cook on High for 1 hour. Top with cheese and EnJOY!
Wednesday, November 23, 2016
Crockpot Orange Chicken
4 boneless, skinless chicken breasts, thawed
3/4 cup Smucker's sweet orange marmalade
3/4 cup Sweet Baby Ray's original BBQ sauce
2 Tblsp soy sauce
Cook the chicken in crockpot for 3 hours on high, or 6 hours on low. Drain juices after cooked. Remove chicken and cube into bite sized pieces. Mix together BBQ sauce, marmalade and soy sauce. Pour over cubed chicken and cook in crockpot on high for 30 more minutes. (optional: serve over rice). EnJOY!
Caramel Puff Corn (Popcorn Crack)
8 oz Butter flavored Puffcorn (I used two 4oz bags) these MUST be BUTTER flavored!
1 cup butter, no substitution
1 cup brown sugar
1/2 cup light corn syrup
1 tsp baking soda
1/2 tsp vanilla extract
Place puff corn in a very large roaster pan (I had to use 2 9x13)
In a large sauce pan bring butter, brown sugar and corn syrup to a boil, then cook for 2 minutes. Add the vanilla extract and baking soda (this will foam up). Remove from heat and stir well. Pour over puff corn, mix and bake at 250 degrees for 45 minutes, stirring every 10-15 minutes. Remove from the oven and cool on wax paper. Then eat and eat and eat! EnJOY!
1 3/4 Cup flour
1 tps baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3/4 tsp salt
2 large eggs
3/4 cup sugar
1/2 cup packed brown sugar
1 and 1/2 cups pumpkin puree (canned or fresh)
1/2 cup vegetable oil
1/4 cup orange juice (or milk)
1-2 cups semi sweet chocolate chips (depending on how chocolaty you like yours)
Preheat oven to 350. Grease or spray loaf pans or mini loaf pans. Set aside. In large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, sugar, brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
Pour the batter into the prepared 2 loaf pans. Bake for 55-65 minutes and 30-40 for mini loafs. Check the center of bread with a toothpick, if it comes out with only a few small moist crumbs it is done. Cool bread completely in pan.
Can be frozen up to 3 months. Thaw in refrigerator overnight and bring to room temp before baking. EnJOY!
Monday, November 7, 2016
Crockpot Asian Sesame Chicken
4 boneless skinless chicken breasts, thawed
8oz bottle of Kraft Asian Toasted Sesame dressing
1/3 cup Smucker's Apricot preserves
1 packet dry Lipton Onion soup mix
Chopped green onions
Cook chicken in crock pot on high for 3 hours or low for 6 hours.
After 3 hours on high or 6 hours on low, drain juices from crockpot.
Mix together Asian Toasted Sesame dressing, apricot preserves, and dry onion soup mix. Pour mixture over chicken, and cook on high for 30 more minutes or until done.
Transfer to a plate and sprinkle with sesame seeds and chopped green onions. EnJOY!
Monday, August 22, 2016
Strawberry Shortcakes in a Jar
Angel Food cake pre-packaged (or yellow cake mix made into cupcakes and cut in half. You can also use pound cakes, cubed.)
Strawberries, rinsed, dried, sliced and mixed with a little sugar to help release the juices.
Cool whip (I use 1 cup Heavy whipping cream and whip it in a stand mixer on high with about 1/2 cup powdered sugar to sweeten. Whip it until soft peaks form.)
To assemble your jars, if using angel food cake or pound cake, cut int cubes and place 3-4 cubes on the bottom of the jar. If using cupcakes split in half and place one half on bottom of jar. Top with large spoonful if sweetened strawberries, then top with cool whip or cream. Repeat. EnJOY!
Snickers Cupcakes in a Jar
1 Devils food cake mix
1 1/4 cup water
1/2 cup oil
1/2 cup mayo or sour cream
Preheat oven to 350 degrees. line 24 cups of muffin tins with paper liners. In a large bowl mix together the cake mix, eggs, oil, water and mayo. Spoon batter into the prepared muffin tins. Bake 15-20 min until center is set. Cool on a cooling rack.
2 sticks butter, room temp
2 tsp pure vanilla extract
1 1/2 lbs powdered sugar
1/3 cup caramel topping, plus more for drizzling
Chopped snickers bar for garnishing
Cream the butter in the bowl of an electric or stand mixer. Add vanilla and caramel syrup and combine. Begin adding in the sugar and mixing thoroughly after each addition.
Once the cupcakes have cooled, cut cupcakes horizontally into 2 pieces. Place bottom piece in the jar first. Top with frosting, chopped snickers and caramel. Repeat with the top and EnJOY!
Instant pancake mix plus ingredients to make the mix.
Cooked sausage cut into bite sized pieces, or blueberries, strawberries, bacon, anything you want in your pancake bites.
Mix your instant pancake mix with ingredients box calls for. Mix in your sausage or desired filling. Using a mini or regualr sized cupcake pan, lightly spray the pan and fill 3/4 full of batter. Bake 350 for 12-15 minutes.
Top with maple syrup, fruit syrup, powdered sugar, whatever you want! EnJOY!
Monday, May 16, 2016
1/2 cup white sugar
2 sticks (1/2 lb) butter, unsalted and at room temp.
2 cups flour
pinch of salt
6 eggs at room temp
3 cups white sugar
2 Tblsp grated lemon zest
1 cup freshly squeezed lemon juice
Preheat oven to 350 degrees. Prepare a 9x13 inch baking pan with parchment paper, make sure parchment paper is long enough to come over the sides. This will make it easy to pull out the bars.
In the bowl of mixer, add sugar and butter and beat using the paddle attachment until light. Add flour and salt and mix until the dough starts forming into a ball. It will still crumble easily.
Dump the dough into the prepared baking dish and flatten using your floured hands.
Bake the crust for 20 minutes, until very lightly browned, you'll start seeing the edges brown. Let it cool and leave the oven on.
To make the filling, whisk together all the filling ingredients. Pour over cooled crust and bake for another 30-35 minutes or util the filling is set. Let cool at room temp.
Cut into triangles or squares and dust with powdered sugar. EnJOY!
Flourless Chocolate Cake
6oz bittersweet chocolate, chopped(I used semi sweet chocolate chips)
10 Tblsp unsalted butter, diced into pieces (I used salted butter)
2/3 cup sugar
1/3 cup packed brown sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
1/2 cup unsweetened cocoa powder
Fresh strawberries or rasberries
Preheat oven 375 degrees. Butter a 9inch springform pan, line bottom with a round of parchment paper and butter paper.
In large microwave safe bowl, melt chocolate with butter on 50% power in 30 second increments, stirring well between increments until melted and smooth. Whisk in granulated sugar, brown sugar, vanilla and salt until well combined about 1 minute. Add eggs and whisk until well blended, about 1 minute. Sift in cocoa powder and stir until combined. Pour batter into prepared baking dish, smooth top into an even layer and bake in preheated oven 20-25 minute. Allow to cool, then cut into slices and serve with whipped cream, berries, powdered sugar or ice cream. Store cooled cake in an airtight container in fridge for up to 3 days. EnJOY!
This is a super easy and tasty dip recipe that I make regularly. A must try!
Cowboy Caviar Dip
1 (15oz can) seasoned black eyed peas, rinsed and drained well (I use white beans or chili beans when I can't find black eyed peas
1 (15oz can) seasoned or plain black beans, rinsed and drained well
3/4 cup frozen sweet corn, thawed
3 green onions, chopped
1/2 cup chopped green bell pepper
2 or 3 tomatoes, diced
1 jalapeno pepper, diced with seeds removed
1/3 cup cilantro, chopped
1 ripe avocado, chopped
1 Tblsp olive oil
1 Tblsp white wine vinegar
1/2 lime, juiced
1/2 tsp Dijon mustard
salt and pepper to taste
Combine black eyed peas, beans, green onions, bell pepper, tomatoes, jalapenos and cilantro in a medium bowl. In a small bowl whisk together the olive oil, vinegar, lime juice, dijon mustard, and salt and pepper. Pour over bean mixture. Cover and refrigerate until ready to serve.
Just before serving, add avocado and gently stir to combine.
Serve with tortilla chips. EnJOY!
Saturday, March 5, 2016
Easy Mini Bite Sized Caramel Cheesecakes
1 cup graham cracker crumbs
2 Tblsp brown sugar
small pinch salt
1 cup sugar
4 Tblsp butter, melted
3 pckge (8oz each) cream cheese, softened
24 kraft caramels
2 Tblsp milk
Heat oven to 325. Mix graham crumbs, 2 Tblsp brown sugar, salt and butter, press onto bottoms of 24 paper filled muffin cups or in a mini cheesecake pan.
Beat cream cheese and sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Bake 15 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
Place unwrapped caramels in small heat proof bowl, add milk and place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently. Drizzle about 1 tsp caramel sauce over each cheesecake; sprinkle with salt if desired. Refrigerate 1 hour. EnJOY!
Easy Egg Free Chocolate Mousse
16oz cold heavy cream
2 Tblsp powdered sugar
1 1/2 cups milk chocolate chips (I added 2 cups)
(I added 1 Tblsp coco powder as well)
Melt chocolate chips in the microwave while stirring every 30 seconds. Once the chocolate is melted set aside to cool slightly.
Whip the heavy cream in stand mixer using the whisk attachment. Whip it on med. high until it thickens and peaks appear.
Add the powdered sugar (and coco if using) and melted chocolate, quickly. Whip for another 30 seconds or until the mousse is thick and fully blended. Transfer to serving dishes, top with whipped cream and chocolate garnish if desired. I refrigerated mine until ready to serve. EnJOY!
Mini Chocolate Ganache Tarts
1 (12oz) bag semi-sweet chocolate chips
1 cup heavy whipping cream
1 Tblsp butter
Put all ingredients in a medium sized microwave safe bowl. Microwave in increments of 30 seconds, stirring in between. It should only take 1- 1 1/2 minutes total. Mix until smooth. Let the ganache cool at least 1 hour (I prep mine the night before). Pipe into tarts. EnJOY!
Easy Microwave Lemon Curd
1 cup white sugar (I added 1 1/4 cup)
1 cup fresh squeezed lemon juice (about 4-5 lemons)
zest of 3 lemons
1/2 cup butter, melted
Whisk together the sugar and eggs until smooth in a microwave safe bowl. Add lemon juice, lemon zest and butter and stir until fully incorporated. Microwave on high in one minute intervals for 5-6 minutes. Stir well after each minute. The mixture should be thick enough to coat the back of a metal spoon. Remove from microwave and push through fine mesh sieve and Store in a jar or tight seal tupperware in the refrigerator for up to 3 weeks, or freeze until needed. If freezing, place in fridge over night to defrost.
To make lemon tarts, 1 cup heavy whipping cream and 1/4 cup powdered sugar until medium peaks form. Add as much or as little of your lemon curd as you like according to taste. Pipe into mini tarts and top with fruit, and additional lemon zest if desired. Keep refrigerated until needed. EnJOY!
Irish White Bean and Cabbage Stew
1 large onion, chopped
salt to taste
3 stalks celery
2-3 cloves garlic, minced
1/2 head cabbage, chopped
4 carrots, sliced
1-1 1/2 lbs potatoes, cut in large dice
1/3 cup pearled barley (or sub. with gluten-free grain)
1 bay leaf
1 tsp thyme
1/2 tsp caraway seeds
1/2 tsp rosemary, crushed
1/2 tsp freshly ground black pepper
6-8 cups low sodium veggie stock (or reg. broth of any kind)
3 cups great northern beans cooked (or 2 cans, drained) (white beans)
1 14.5oz can diced tomatoes
1 Tblsp parsley, chopped
Place veggies, seasonings, barley and broth into a large stockpot. Cover and simmer until veggies are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.
Optional: Cook in crockpot. Place veggies, seasonings and barley into large slow cooker. Add enough veggie stock to just cover the veggies (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours.
Add beans, tomatoes, parsley and salt to taste. check seasonings and add more herbs if necessary.
Cover and cook for another hour. EnJOY!
Mac and Cheese Bites
1/2 lb elbow macaroni
2 Tblsp butter
2 Tblsp flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese
2 oz cream cheese
1/2 tsp salt
1/4 tsp pepper
1 egg beaten
Preheat oven to 400 F. Spray mini muffin tins with cooking spray. Cook pasta according to package directions and set aside. In a medium size pan combine butter and flour over medium heat. Whisk until butter is melted and mixture is smooth. Slowly add milk and bring to a simmer. Add 1 1/2 cups of the cheese, cream cheese, salt and pepper. Stir until smooth and creamy. Remove from heat.
In a large mixing bowl, carefully stir pasta, cheese sauce, and egg until evenly mixed and pasta is evenly coated. Spoon mac and cheese into mini muffin tins and top each with a small pinch of remaining cheese. Bake at 400 for 15 minutes or until golden brown.
Allow to cool 5 minutes before gently removing the bites. I find that carefully running a knife around the edges one at a time and tipping it onto a plate is the easiest. EnJOY!
Monday, February 15, 2016
Beet Pasta with Creamy Pumpkin Sauce
4 beets, trimmed and peeled
1/2 Tblsp olive oil
3 sage leaves
3/4 cup chicken broth
2 garlic cloves, crushed
1/4 cup chopped shallots
1/2 cup pumpkin puree
1/4 tsp nutmeg
1/4 tsp cinnamon powder
pinch of chili pepper flakes
1/2 cup cashews, pre-soaked in water for atleast 30 minutes
2 Tblsp freshly chopped parsley
pinch of sea salt and pepper
1 Tblsp toasted sesame seeds
Create beet noodles by using the smallest setting on spiralizer then trim pasta to 2 inch strands. Set aside.
Preheat oven to 425 and prepare a parchment lined baking sheet. Place the beet pasta on the baking sheet and drizzle lightly with olive oil and a little salt. Bake for 10-12 minutes.
While the beets are in the oven, heat the oil in a large skillet over medium high heat. Add in the sage and fry it on both sides for 30 seconds. Remove the sage leaves from skillet and set aside on a plate.
In the same skillet place the garlic, pepper flakes and onion and cook for 2 minutes. Pour in the pumpkin puree then season it with salt and pepper, nutmeg and cinnamon, sage leaves. Let the sauce cook for 2-3 minutes then pour it into the blender. Drain the cashews then place them in the blender. Pour in the broth, cover the blender then process for 30 seconds. Set aside.
Take out the beet pasta from the oven and place them in individual bowls. Spoon the pumpkin sauce over each bowl. Sprinkle with sesame seeds and parsley on top. EnJOY!
Spiralizer to the rescue! I needed something healthy but not just a salad or another roasted veg. So I came across this amazing recipe on iowagirleats.com and it is a must try! Go buy a spiralizer or zoodler just for this recipe!
Sesame Almond Butter Zucchini Noodles
1/2 cup smooth almond butter (I used natural peanut butter)
3 Tblsp low sodium soy sauce or gluten free Tamari
1 Tblsp honey
1 tsp toasted sesame oil
1 Tblsp lime juice
1 Tblsp water
salt and pepper to taste
1/4 cup slivered almonds or peanuts (plus more for garnish)
3 small zucchini, spiralized
3/4 cup chopped scallions, green and white parts
2 tsp white sesame seeds
chopped fresh cilantro, for garnish
Combine almond butter, gluten free tamari or soy sauce, honey, sesame oil, lime juice, water, salt and pepper into a food processor then pulse until creamy and transfer to a small bowl. (I just mixed with a fork in a small bowl).
Place the zucchini noodles into a medium bowl with the scallions. Add the almond butter sauce and nuts and toss to combine thoroughly. Top with sesame seeds, extra chopped nuts and chopped cilantro. Serve immediately. EnJOY!