Cranberry Chutney
1 1/2 package Cranberries (clean, sort, and strain)
2 c sugar
2 Granny Smith apples (peeled, cored, and chopped)
1 c frozen orange juice concentrate
1/4 c raisins
1 t cinnamon
1 t allspice
1 t ginger
1 1/2 t orange zest. Combine all but orange zest in saucepan. Cook until cranberries pop (around 15 minutes). Stir in zest. Cook for one more minute. Can be served warm or cold.
Thursday, November 20, 2008
Family
Hey, everyone! Just thought I'd let you know I made this into a family recipe blog and removed all the other authors- I don't think they ever really checked it or added recipes anyway~ :(
Please remember to post your holiday recipes!!! Julie, I need your cranberry chutney recipe- I seem to loose it every single year. Love you all!
Please remember to post your holiday recipes!!! Julie, I need your cranberry chutney recipe- I seem to loose it every single year. Love you all!
Saturday, November 8, 2008
Candied Sweet Potatoes
4 large sweet potatoes, peeled and cubed
Steam potatoes until about half way cooked. Transfer to an 8x8 dish.
1/2 stick butter cut up into little pieces
1 cup brown sugar
Sprinkle over sweet potatoes
Cook at 350 for about 25 minutes or until sweet potatoes are done.
Sprinkle little marshmallows on top and cook for an additional 5-10 minutes or until they melt.
Serve on Thanksgiving.
Pineapple Casserole
- 1 cup sugar
- 6 tablespoons all-purpose flour
- 2 cups grated sharp cheddar
- 2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
- 1 cup cracker crumbs (recommended: Ritz)
- 8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Directions
Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
Serve this with a Christmas Ham, salad and a roll. Makes a great Christmas Day Meal!
Friday, November 7, 2008
Caramel Apple Dip
The perfect fall treat! I make this every year and could eat it by the spoonful. The special ingredient is the small amount of cinnamon!
1/2 cup (1 stick) butter
1 1/2 cups packed brown sugar
3/4 cup light corn syrup
1 can (14 oz) sweetened condensed milk
Heat the above ingredients over medium heat. Stir. Be patient and don't turn up your heat- you don't want it to burn on the bottom!
When above mixture is smooth and brown sugar has dissolved completely, remove from heat. Stir in the following in the slightly cooled caramel mixture:
1 tsp vanilla
1/4 tsp cinnamon
pinch of salt
Pour into serving bowl. Serve with apple wedges.
1/2 cup (1 stick) butter
1 1/2 cups packed brown sugar
3/4 cup light corn syrup
1 can (14 oz) sweetened condensed milk
Heat the above ingredients over medium heat. Stir. Be patient and don't turn up your heat- you don't want it to burn on the bottom!
When above mixture is smooth and brown sugar has dissolved completely, remove from heat. Stir in the following in the slightly cooled caramel mixture:
1 tsp vanilla
1/4 tsp cinnamon
pinch of salt
Pour into serving bowl. Serve with apple wedges.
Holiday Recipes!
The best season for cooking and baking is here!!! I know there haven't been many posts the past few months but perhaps we could all add at least one holiday recipe. This way we will have some fresh ideas to try for our Thanksgiving dinners or Christmas breakfasts!
Monday, September 15, 2008
Easy Skillet Penne and Sausage Supper
So if I can be honest, I haven't made either of these skillet recipes yet, but just by looking at the ingredients, I think they're gonna be good ones. I'm learning also that I love skillet dinners because you only have to dirty one dish! Can't beat that!
1 tablespoon olive oil
1 onion - chopped fine
3 cloves garlic - minced or pressed through garlic
-press
1 pound turkey sausage - Italian
1/2 cup sun-dried tomatoes - (oil-packed), rinsed, and chopped fine
1/2 pound penne
2 cups chicken broth - low-sodium
1 cup milk
1/2 cups grated Parmesan cheese
6 ounces baby spinach
1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt, and cook until softened, about 5 minutes. Stir in the garlic and sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
2. Sprinkle the penne evenly over the sausage. Pour the broth and milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta is tender, about 10 minutes (it took mine around 15 minutes).
3. Stir in the spinach a handful at a time, and cook until wilted, about 2 minutes. Stir in the Parmesan and sun dried tomatoes. Season with salt and pepper to taste.
Note: Italian pork sausage can be used here, however, you may need to spoon off some of the fat before adding the pasta. When you are adding the spinach, it may seem like a lot at first, but it wilts down substantially. Be sure to at least have a 12-inch wide skillet here-- this recipe fills it nearly to the rim.
1 tablespoon olive oil
1 onion - chopped fine
3 cloves garlic - minced or pressed through garlic
-press
1 pound turkey sausage - Italian
1/2 cup sun-dried tomatoes - (oil-packed), rinsed, and chopped fine
1/2 pound penne
2 cups chicken broth - low-sodium
1 cup milk
1/2 cups grated Parmesan cheese
6 ounces baby spinach
1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt, and cook until softened, about 5 minutes. Stir in the garlic and sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
2. Sprinkle the penne evenly over the sausage. Pour the broth and milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta is tender, about 10 minutes (it took mine around 15 minutes).
3. Stir in the spinach a handful at a time, and cook until wilted, about 2 minutes. Stir in the Parmesan and sun dried tomatoes. Season with salt and pepper to taste.
Note: Italian pork sausage can be used here, however, you may need to spoon off some of the fat before adding the pasta. When you are adding the spinach, it may seem like a lot at first, but it wilts down substantially. Be sure to at least have a 12-inch wide skillet here-- this recipe fills it nearly to the rim.
Skillet Ziti With Chicken & Broccoli
1 pound boneless, skinless chicken breast, sliced into 1" pieces
Salt and pepper
3 Tablespoons unsalted butter
1 onion, minced (we omitted this due to personal tastes)
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
3 garlic cloves, minced
8 ounces ziti (2 1/2 cups)
2 1/2 cups low-sodium chicken broth
1/2 cup heavy cream (I substituted this with half & half)
1 bunch broccoli (1 1/2 pounds)
1 cup jarred roasted red peppers, rinsed and sliced 1/4" thick
1 ounce Parmesan cheese, grated (1/2 cup)
2 tablespoons fresh lemon juice (optional)
Pat the chicken dry, then season with salt and pepper. Melt 1 tablespoon of the butter in a 12" skillet over medium heat. Add the chicken and cook until it is lightly browned, but not fully cooked, about four minutes. Transfer chicken to a bowl. Add 1 more tablespoon of the butter, onion, red pepper flakes, oregano, & 1/2 teaspoon salt to the skillet. Cook until the onion is softened, about five minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the ziti evenly into the skillet. Pour the broth and cream over the ziti. Cover and bring to a boil, about five minutes. Reduce the heat to medium-low and stir in the broccoli and roasted red peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green (approximately eight minutes). Stir in the chicken and any accumulated juice. Cover and simmer until the chicken is cooked through, about three minutes longer. Stir in the remaining 1 tablespoon butter, the Parmesan, and lemon juice (if using). Season with salt and pepper to taste.
Salt and pepper
3 Tablespoons unsalted butter
1 onion, minced (we omitted this due to personal tastes)
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
3 garlic cloves, minced
8 ounces ziti (2 1/2 cups)
2 1/2 cups low-sodium chicken broth
1/2 cup heavy cream (I substituted this with half & half)
1 bunch broccoli (1 1/2 pounds)
1 cup jarred roasted red peppers, rinsed and sliced 1/4" thick
1 ounce Parmesan cheese, grated (1/2 cup)
2 tablespoons fresh lemon juice (optional)
Pat the chicken dry, then season with salt and pepper. Melt 1 tablespoon of the butter in a 12" skillet over medium heat. Add the chicken and cook until it is lightly browned, but not fully cooked, about four minutes. Transfer chicken to a bowl. Add 1 more tablespoon of the butter, onion, red pepper flakes, oregano, & 1/2 teaspoon salt to the skillet. Cook until the onion is softened, about five minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the ziti evenly into the skillet. Pour the broth and cream over the ziti. Cover and bring to a boil, about five minutes. Reduce the heat to medium-low and stir in the broccoli and roasted red peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green (approximately eight minutes). Stir in the chicken and any accumulated juice. Cover and simmer until the chicken is cooked through, about three minutes longer. Stir in the remaining 1 tablespoon butter, the Parmesan, and lemon juice (if using). Season with salt and pepper to taste.
Wednesday, September 3, 2008
Marci's Nachos
1 can cheese soup
1 can fiesta cheese soup
1 cup sour cream
4 oz cream cheese
1 can chili, not con carne
1/2 cup salsa
milk for each soup can as directed on back of can
Mix all together and heat in crock pot, or pan if you are in a hurry. Serve over tortilla chips. Very yummy!
1 can fiesta cheese soup
1 cup sour cream
4 oz cream cheese
1 can chili, not con carne
1/2 cup salsa
milk for each soup can as directed on back of can
Mix all together and heat in crock pot, or pan if you are in a hurry. Serve over tortilla chips. Very yummy!
Thursday, August 28, 2008
Berry Upside-down Cake (with zucchini)
Let me just preface this with the fact that I'm a firm believer that you shouldn't put food where it doesn't belong. Pepper shouldn't be in cookies, cinnamon and sweet things don't belong in stew and raisins don't belong anywhere. That being my opinion I don't eat zucchini bread... ever. My mom sent me a recipe to use all my yellow zucchini I have in my garden, a CAKE recipe! Gross! But I tried it. It originally called for yellow squash but I didn't grow any this year. I made it and then I tweaked it and made it a few more times and loved it more each time. The last time I made it I was attempting to find a way to get the jam to stay on the inside of the cake. Then, when I dropped the experiment version of the cake on the open oven door and watched batter and jam run into the bottom of the oven, all over the door and through the hinge onto my kitchen floor I thought, "Screw it, let them conduct their own experiments! I'm done!" I renamed the recipe and updated it with all my tweaks. It is the moistest, tastiest amazing yellow cake I've ever had. I love it! I've eaten 3 of them almost entirely on my own justifying it each time by saying out loud to myself, "It's ok, it has zucchini in it!"
Berry Upside-down Cake
1 Box Yellow Cake Mix
1 C. Pureed Summer Yellow Squash or Yellow Zucchini
1/2 C. Water
2 T. Vegetable Oil
3 Large Eggs
3/4 C. Sour Cream
Boysenberry Spreadable Fruit Jam
1. Preheat the oven to 350 degrees.
2. Cut up squash or zucchini into chunks and puree in a food processor. It can be a little more than a cup. Mine always is. Add the water and puree some more.
3. In a mixer, combine the cake mix, squash puree, oil, eggs, and sour cream. Beat on low till combined. Beat in Medium for 1-2 minutes.
4. Spray 2 round 8 or 9 inch cake pans with cooking spray. Spray it thicker than you normally do. (or one pan and 12 cupcakes. Also 8 inch pans will make a thicker moister cake)
5. Add half the batter to the pan, then drop the jam all over the entire cake in small spoonfuls. The more spread out it is the more consistent looking it will be when you turn it out. I used about 2/3 of a smaller jar of jam.
6. Cover with the rest of the batter and bake at 350. 20-25 minutes for cupcakes and 25-30 for round cake or till it's light brown on top and springs back when you touch it.
7. Let it cool in the pan for about 15-25 minutes. Run a knife around the outside of the pan and turn it upside down onto a plate. Don't try to force it out or the jam will stick to the pan. Let it sit there upside-down till it drops out. Keep it covered or it dries out fast and gets really hard.
Berry Upside-down Cake
1 Box Yellow Cake Mix
1 C. Pureed Summer Yellow Squash or Yellow Zucchini
1/2 C. Water
2 T. Vegetable Oil
3 Large Eggs
3/4 C. Sour Cream
Boysenberry Spreadable Fruit Jam
1. Preheat the oven to 350 degrees.
2. Cut up squash or zucchini into chunks and puree in a food processor. It can be a little more than a cup. Mine always is. Add the water and puree some more.
3. In a mixer, combine the cake mix, squash puree, oil, eggs, and sour cream. Beat on low till combined. Beat in Medium for 1-2 minutes.
4. Spray 2 round 8 or 9 inch cake pans with cooking spray. Spray it thicker than you normally do. (or one pan and 12 cupcakes. Also 8 inch pans will make a thicker moister cake)
5. Add half the batter to the pan, then drop the jam all over the entire cake in small spoonfuls. The more spread out it is the more consistent looking it will be when you turn it out. I used about 2/3 of a smaller jar of jam.
6. Cover with the rest of the batter and bake at 350. 20-25 minutes for cupcakes and 25-30 for round cake or till it's light brown on top and springs back when you touch it.
7. Let it cool in the pan for about 15-25 minutes. Run a knife around the outside of the pan and turn it upside down onto a plate. Don't try to force it out or the jam will stick to the pan. Let it sit there upside-down till it drops out. Keep it covered or it dries out fast and gets really hard.
Saturday, August 23, 2008
Almond Cookies
I concocted this recipe on my own. I loved it!!! Hopefully you'll like it, too. I may have just been desperate for cookies that day so anything would have tasted good....
3/4 c butter
2 1/4 c flour
1 1/2 c sugar
2 eggs
1/2 t vanilla
3/4 t almond extract
Just under 1/2 t baking soda
A little extra sugar for rolling
Sliced almonds
Softer butter with mixer. Add half of flour, 1 1/2 c sugar, eggs, vanilla, almond extract, and baking soda. Beat until combined and then add remaining flour. Cover and chill in freezer for about 20-30 minutes. Shape into balls and roll in sugar. Place on ungreased cookie sheet. Press about 4-8 sliced almond into top of cookie dough. Bake at 375 degrees for 10 minutes or until edges are golden brown. Cool on a wire rack.
Tuesday, August 19, 2008
Skillet Baked Ziti
This is the recipe I made for dinner at the cabin. Even though it calls for a lot, I still prefer to add a little extra garlic... as you can all probably remember. Enjoy!
1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
salt & fresh ground pepper
1 (28 ounce) can crushed tomatoes
3 cups water
12 ounces ziti pasta(3 3/4 cups)
1/2 cup heavy cream
1/2 cup parmesan cheese, grated (I like a little more)
1/4 cup fresh basil leaf, minced
1 cup mozzarella cheese, shredded
Directions:
1. Adjust oven rack to middle position and preheat oven to 475.
2. Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch ovensafe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute. (If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking).
3. Add crushed tomatoes, water, ziti and 1/2 teaspoon salt.
4. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes.
5. Stir in cream, Parmesan, and basil. Season with salt and pepper to taste.
6. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.
1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
salt & fresh ground pepper
1 (28 ounce) can crushed tomatoes
3 cups water
12 ounces ziti pasta(3 3/4 cups)
1/2 cup heavy cream
1/2 cup parmesan cheese, grated (I like a little more)
1/4 cup fresh basil leaf, minced
1 cup mozzarella cheese, shredded
Directions:
1. Adjust oven rack to middle position and preheat oven to 475.
2. Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch ovensafe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute. (If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking).
3. Add crushed tomatoes, water, ziti and 1/2 teaspoon salt.
4. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes.
5. Stir in cream, Parmesan, and basil. Season with salt and pepper to taste.
6. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.
Wednesday, July 30, 2008
Vanishing Oatmeal Cookies
Okay, I admit I didn't invent this recipe- I got it from the oatmeal canister. I just made a few minor adjustments. It's the cinnamon and chocolate chips together that makes this great!
1 c (2 sticks) butter, softened
1 c firmly packed brown sugar
1/2 c granulated sugar
2 eggs
1 t vanilla
1 1/2 c whole wheat flour
1 t baking soda
1 t cinnamon
1/2 t salt (optional)
2 1/2 c Quaker Oats (quick or old fashioned, uncooked)
1 1/2 c chocolate chips
Heat oven to 350 degrees F. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and chocolate chips; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen. Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.
1 c (2 sticks) butter, softened
1 c firmly packed brown sugar
1/2 c granulated sugar
2 eggs
1 t vanilla
1 1/2 c whole wheat flour
1 t baking soda
1 t cinnamon
1/2 t salt (optional)
2 1/2 c Quaker Oats (quick or old fashioned, uncooked)
1 1/2 c chocolate chips
Heat oven to 350 degrees F. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and chocolate chips; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen. Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.
Monday, July 21, 2008
Magnolia's Raspberry Cream Cheese Breakfast Buns
I made these this past weekend at the Tingey family reunion- I thought they tasted dang good! Enjoy!
P.S. In case you've been wondering- Magnolia is a small bakery in New York City run by a woman named Allysa Torey. She must be a baking genius as all her recipes are pretty amazing!
P.S. In case you've been wondering- Magnolia is a small bakery in New York City run by a woman named Allysa Torey. She must be a baking genius as all her recipes are pretty amazing! Makes 9 buns (I used the smaller muffin tins and each batch will make 14-16 muffins.)
BUN:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 pound (one 8-ounce package) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/4 cup milk
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 pound (one 8-ounce package) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/4 cup milk
1/2 teaspoon vanilla extract
TOPPING:
1/2 cup raspberry preserves
Garnish
Confectioners’ sugar
1/2 cup raspberry preserves
Garnish
Confectioners’ sugar
Preheat oven to 350 degrees.
Grease and lightly flour 9 large muffin cups.
In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter, and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern. Bake for 25–30 minutes, or until a cake tester inserted in the center of the bun comes out clean.
Allow the buns to cool for about 30 minutes before sprinkling with confectioners’ sugar and serving.
Grease and lightly flour 9 large muffin cups.
In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter, and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern. Bake for 25–30 minutes, or until a cake tester inserted in the center of the bun comes out clean.
Allow the buns to cool for about 30 minutes before sprinkling with confectioners’ sugar and serving.
Sunday, July 6, 2008
Outrageous Chocolate Chip Cookies
This recipe come from the Amish Cookbook (although I got it from a mission companion). It combines three of my favorite things found in cookies: peanut butter, chocolate, and oatmeal. When I saw the recipe I knew I would love them and have now been loving them for about 4 years!!!
Yield: 4 dozen cookies
1 c sugar
2/3 c brown sugar
1 c margarine, softened
1 c peanut butter
1 tsp vanilla
2 eggs
2 c flour
1 c quick oats
2 tsp soda
½ tsp salt
1 (12 oz) pkg. chocolate chips
Heat oven to 350. Beat sugars, margarine, peanut butter, vanilla, and eggs until well blended. Add dry ingredients. Stir in chips. Drop by teaspoonful 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes. Cool 1 minute before removing from cookie sheet.
Yield: 4 dozen cookies
1 c sugar
2/3 c brown sugar
1 c margarine, softened
1 c peanut butter
1 tsp vanilla
2 eggs
2 c flour
1 c quick oats
2 tsp soda
½ tsp salt
1 (12 oz) pkg. chocolate chips
Heat oven to 350. Beat sugars, margarine, peanut butter, vanilla, and eggs until well blended. Add dry ingredients. Stir in chips. Drop by teaspoonful 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes. Cool 1 minute before removing from cookie sheet.
Tuesday, July 1, 2008
Chocolate Cake "A Al Francaise"
Some friends wanted this recipe so I am posting it here. My friend Elodie makes this and it is wonderful~ as is everything she bakes!
8 oz butter
6 eggs, separated
1 Tbls flour
1 c sugar
5 Tbls cocoa "perfect for baking" 100% cocoa powder
Preheat oven to 350 degrees. Line a 9" cake tin with wax paper. Melt the butter over a small flame. Beat the egg yolks and sugar. Fold in the chocolate, butter and flour. Beat the egg whites until frothy. Fold in softly the beaten egg whites.
Bake at 350 degrees for 40-50 minutes or until a wooden toothpick inserted at the center comes out clean.
8 oz butter
6 eggs, separated
1 Tbls flour
1 c sugar
5 Tbls cocoa "perfect for baking" 100% cocoa powder
Preheat oven to 350 degrees. Line a 9" cake tin with wax paper. Melt the butter over a small flame. Beat the egg yolks and sugar. Fold in the chocolate, butter and flour. Beat the egg whites until frothy. Fold in softly the beaten egg whites.
Bake at 350 degrees for 40-50 minutes or until a wooden toothpick inserted at the center comes out clean.
Gooey Apple Cake
This recipe has become on of my favorites because it's a perfect one when you want a Sunday dessert, but don't really have any ingredients to make something yummy. I've had to improvise on a few things and love it everytime. (ps-- it is also very similar to my mom’s apple cake that I put in the family cookbook, but is a little easier and serves a smaller crowd.)
8 T. butter, divided
1 ½ c. sugar, divided
1 egg
1 c. flour
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
2 large apples, cored and chopped (I've always only had one apple in my fridge whenever I want to make this and it's still good)
1 c. walnuts (I don't keep these on hand that often, so they get left out)
2 tsp. cornstarch
¼ c. evaporated milk (I think it tastes great with just plain milk)
1 tsp. lemon juice
1 tsp. vanilla
Preheat oven to 350 degrees. Coat a 9-in. square pan with cooking spray. Cream 5 T. of butter and 1 c. sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples, and walnuts. Batter will be stiff. Spoon into prepared pan; smooth top. Bake about 35 minutes.
Combine remaining 3 T. butter, ½ c. sugar, cornstarch, and evaporated milk in a saucepan. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and vanilla. Pour over hot cake. Serve warm.
8 T. butter, divided
1 ½ c. sugar, divided
1 egg
1 c. flour
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
2 large apples, cored and chopped (I've always only had one apple in my fridge whenever I want to make this and it's still good)
1 c. walnuts (I don't keep these on hand that often, so they get left out)
2 tsp. cornstarch
¼ c. evaporated milk (I think it tastes great with just plain milk)
1 tsp. lemon juice
1 tsp. vanilla
Preheat oven to 350 degrees. Coat a 9-in. square pan with cooking spray. Cream 5 T. of butter and 1 c. sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples, and walnuts. Batter will be stiff. Spoon into prepared pan; smooth top. Bake about 35 minutes.
Combine remaining 3 T. butter, ½ c. sugar, cornstarch, and evaporated milk in a saucepan. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and vanilla. Pour over hot cake. Serve warm.
Cheater Chicken and Pesto Rolls
I made these last night and they were really yummy... a definite recipe worthy of posting. I was scrambling for something for dinner and had everything except buttermilk biscuits, so I took the long approach and made some homemade buttermilk biscuits and everything combined was dang good!
2 tubes of buttermilk biscuits (10 count each)
3 Tbs of your favorite pesto (I went heavy on this)
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups rotisserie chicken, shredded (I just used a frozen chicken breast and boiled it in a little lemon pepper and lawrys)
3 Tbs roasted red peppers, chopped
2 Tbs Black olives, chopped
Fresh Parmesan Cheese
Marinara sauce
Alfredo Sauce
Lay biscuits on floured countertop to form a 9 x 11-in rectangle (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well.
Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken. Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections (it's easier to do this with a piece of floss rather than a knife). Place slices on their sides into greased 10-inch round pan or cast iron skillet. Drizzle lightly with alfredo sauce and sprinkle with parmesan. Bake 375 deg. For 20-25min. Serve with warm marinara for dipping.
2 tubes of buttermilk biscuits (10 count each)
3 Tbs of your favorite pesto (I went heavy on this)
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups rotisserie chicken, shredded (I just used a frozen chicken breast and boiled it in a little lemon pepper and lawrys)
3 Tbs roasted red peppers, chopped
2 Tbs Black olives, chopped
Fresh Parmesan Cheese
Marinara sauce
Alfredo Sauce
Lay biscuits on floured countertop to form a 9 x 11-in rectangle (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well.
Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken. Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections (it's easier to do this with a piece of floss rather than a knife). Place slices on their sides into greased 10-inch round pan or cast iron skillet. Drizzle lightly with alfredo sauce and sprinkle with parmesan. Bake 375 deg. For 20-25min. Serve with warm marinara for dipping.
Monday, June 30, 2008
Looking For Recipes!!
I am looking for recipes where one doesn't have to use the oven. With this summer heat and cost of running the AC we need some new ideas. Julie, you might have a few. I will also research some on line and post when found. Thanks!
Barefoot Contessa Turkey Lasagna
Turkey Lasagna
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed (Costco has this)
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced (I just use reg mozzarella)
Preheat the oven to 400 degrees F. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed (Costco has this)
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced (I just use reg mozzarella)
Preheat the oven to 400 degrees F. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Sunday, June 29, 2008
Magnolia's Vanilla Buttercream Frosting
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
*Note: If you are icing a 3-layer cake, use the following recipe proportions: 1 1/2 cups (3 sticks) unsalted butter 8 to 10 cups confectioners’ sugar 3/4 cup milk 1 tablespoon vanilla extract
Magnolia's Vanilla Cupcakes
I made these for Vinnie's Birthday. I loved the cupcakes but thought the frosting recipe I used was a bit, okay, way to sweet. You don't need as much as I put on the cupcakes. I thought the cupcakes were wonderful plain!!! I doubled the vanilla and recommend you do the same.
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
CUPCAKES:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
ICING:
Vanilla Buttercream (recipe also listed in blog) or Chocolate Buttercream
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
ICING:
Vanilla Buttercream (recipe also listed in blog) or Chocolate Buttercream
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.
Thursday, June 26, 2008
My New Favorite Enchiladas
I have been finding a lot of good recipes lately from my BYU cookbook back when Scott and I were first married. This is just one of the few!
1 T. butter
½ medium yellow onion, diced
½ green pepper, diced (optional)
1 boneless, skinless chicken breast
1-2 tsp garlic
1 can refried beans
1 can diced green chilies
½ c. of your favorite salsa
¼ c. sliced green onions
1 c. frozen corn
A handful of black olives, sliced
Chili powder, cayenne pepper, red pepper (more or less depending on how hot you like)
1 can of green enchilada sauce
½ shredded cheddar cheese
Tortillas
Saute onion, green pepper, chicken, and garlic in butter. Preheat oven to 375 degrees. Prepare a large baking pan by spooning some canned green enchilada sauce onto the bottom so the tortillas won’t stick. Warm up as many flour tortillas as you’ll need to fill the pan in the microwave (I skip this step). Mix everything but sauce and cheese for filling. Spoon into the center of a tortilla, roll up, and place in the pan. Cover with remaining sauce. Sprinkle the cheese on top of the enchiladas, cover with foil, and bake for 15-20 minutes until the cheese is melted. Remove foil and bake until the cheese is just browning. Pull out of the oven and sprinkle more sliced green onions on top for garnish. Serve with sour cream.
1 T. butter
½ medium yellow onion, diced
½ green pepper, diced (optional)
1 boneless, skinless chicken breast
1-2 tsp garlic
1 can refried beans
1 can diced green chilies
½ c. of your favorite salsa
¼ c. sliced green onions
1 c. frozen corn
A handful of black olives, sliced
Chili powder, cayenne pepper, red pepper (more or less depending on how hot you like)
1 can of green enchilada sauce
½ shredded cheddar cheese
Tortillas
Saute onion, green pepper, chicken, and garlic in butter. Preheat oven to 375 degrees. Prepare a large baking pan by spooning some canned green enchilada sauce onto the bottom so the tortillas won’t stick. Warm up as many flour tortillas as you’ll need to fill the pan in the microwave (I skip this step). Mix everything but sauce and cheese for filling. Spoon into the center of a tortilla, roll up, and place in the pan. Cover with remaining sauce. Sprinkle the cheese on top of the enchiladas, cover with foil, and bake for 15-20 minutes until the cheese is melted. Remove foil and bake until the cheese is just browning. Pull out of the oven and sprinkle more sliced green onions on top for garnish. Serve with sour cream.
Saturday, June 21, 2008
The Baker's Nook
I was in need of ideas for Birthday cupcakes for Vinnie and came across http://www.shopbakersnook.com/. I found some "Wall-E" themed items as well as matching sanding sugar and sprinkles I will use to make my cupcakes on the big day. The Baker's Nook is located in Michigan and they do wedding cakes and sell cake and candy making supplies. I found their website a few days ago, placed an order and have already received my package! I just thought I'd share because they have a lot of useful baking items such as interesting cake pans (check out their Ice Cream Cone cake pan!), cake kits, all sorts of cupcake wrappers/toppers/sprinkles, books on cake decorating, cookie cutters and even sell candies. If you ever need anything for your next Birthday or Holiday baking experience, check this site for ideas! The prices are reasonable and shipping wasn't too bad (abt $6.50 for 3-4 day delivery). Let me know what you find!
Sunday, June 1, 2008
Bruschetta-Style Pasta
This is a nice light meal- serve it with a french baguette and green salad. It would be yummy with fresh tomatoes from the garden (Becky and Kim). This is another one of Vance's favorites!!!
1 pkg thin spaghetti*
2 Tbls olive oil
2 Tbls minced garlic
3 cups fresh tomatoes, diced
2 Tbls balsamic vinegar (I double/triple this so it thoroughly coats pasta)
To taste: oregano and basil (fresh or dried), shredded Parmesan cheese, cracked pepper, salt
Cook pasta according to pkg directions. Heat a large saute pan over medium high with olive oil. Saute garlic until golden. Add tomatoes, balsamic vinegar and herbs. Heat until warmed (abt 2 minutes- don't overcook or it will give you soggy tomatoes). Combine pasta and tomato mixture and heat until warm (apprx 2-3 minutes). Place one serving on a plate and top with shredded Parmesan cheese.
Makes 4 servings.
*KITCHEN TIP: I love using whole grain pasta but Shane hates it so I mix half whole grain pasta with half of the regular white stuff. Tastes the same and Shane doesn't even notice!
Wednesday, May 28, 2008
Chocolate Pudding Dessert
This is a really yummy and pretty dessert. I love to make it for ward functions.
1 c. flour
1 c. pecans/chopped almonds (I prefer the pecans)
1 8 oz. pkg. of Cool Whip
1 large pkg. instant chocolate pudding
1 c. powdered sugar
1 large pkg. instant vanilla pudding
3 c. cold milk
1 grated Hershey’s chocolate bar
½ c. butter
8 oz. pkg. cream cheese
Mix flour, butter, and nuts till crumb-like. Press into bottom of 9 X 13” pan and bake at 350 degrees for 15-20 minutes. Cool.
Mix cream cheese, sugar, and ½ pkg. Cool Whip. Spread over crust.
Mix vanilla and chocolate pudding with milk until smooth (follow pkg. directions on pudding box). Pour over crust and add remainder of Cool Whip on top. Top with grated Hershey’s bar. Chill and serve!
1 c. flour
1 c. pecans/chopped almonds (I prefer the pecans)
1 8 oz. pkg. of Cool Whip
1 large pkg. instant chocolate pudding
1 c. powdered sugar
1 large pkg. instant vanilla pudding
3 c. cold milk
1 grated Hershey’s chocolate bar
½ c. butter
8 oz. pkg. cream cheese
Mix flour, butter, and nuts till crumb-like. Press into bottom of 9 X 13” pan and bake at 350 degrees for 15-20 minutes. Cool.
Mix cream cheese, sugar, and ½ pkg. Cool Whip. Spread over crust.
Mix vanilla and chocolate pudding with milk until smooth (follow pkg. directions on pudding box). Pour over crust and add remainder of Cool Whip on top. Top with grated Hershey’s bar. Chill and serve!
Butterscotch Haystacks
Scott is really not a fan of these, but anything butterscotch tastes yummy to me!
½ c. peanut butter
6 oz. butterscotch morsels
3 oz. chow mien noodles
2 c. miniature marshmallows
Melt butterscotch morsels over double broiler. Once morsels are mostly melted, add peanut butter. Stir until smooth. Cool mixture so the marshmallows won’t melt in the mixture. Add marshmallows and chow mien noodles. Drop mixture into small rounds on wax paper and let dry. Serve when set. Makes 1½ dozen.
½ c. peanut butter
6 oz. butterscotch morsels
3 oz. chow mien noodles
2 c. miniature marshmallows
Melt butterscotch morsels over double broiler. Once morsels are mostly melted, add peanut butter. Stir until smooth. Cool mixture so the marshmallows won’t melt in the mixture. Add marshmallows and chow mien noodles. Drop mixture into small rounds on wax paper and let dry. Serve when set. Makes 1½ dozen.
Fruit Pizza
I think this might be a Pampered Chef recipe, but I'm not sure. It's a perfect summer treat!
Sugar Cookie Crust:
1 c. butter softened
1 c. powdered sugar
1/3 c. sugar
1 egg
2½ c. flour
2½ tsp. baking soda
2½ tsp. cream of tartar
½ tsp. vanilla
¼ tsp. almond extract
Filling/Frosting:
16 oz. cream cheese
1 c. powdered sugar
1 tsp. vanilla
Fruit:
Peaches
Strawberries
Kiwi
Bananas
Mandarine oranges
Any other berry (blueberry, raspberry, etc)
Orange Sauce:
½ c. sugar
1 c. orange juice
¼ c. lemon juice
¼ tsp. grated orange peel
Combine all ingredients for sugar cookie crust. Flour hands and divide dough in half. Pat dough onto 2 lightly greased pizza pans/stones. Cook at 375 degrees for 12 minutes, or until cooked. Let cool.
Mix all ingredients for filling/frosting. Spread over cooled crust.
Chop up desired fruit (remember to make it colorful)! Cover fruit on top of frosting. Combine ingredients for orange sauce, stirring in the lemon juice and grated orange peel very last. Drizzle orange sauce over fruit pizza.
Sugar Cookie Crust:
1 c. butter softened
1 c. powdered sugar
1/3 c. sugar
1 egg
2½ c. flour
2½ tsp. baking soda
2½ tsp. cream of tartar
½ tsp. vanilla
¼ tsp. almond extract
Filling/Frosting:
16 oz. cream cheese
1 c. powdered sugar
1 tsp. vanilla
Fruit:
Peaches
Strawberries
Kiwi
Bananas
Mandarine oranges
Any other berry (blueberry, raspberry, etc)
Orange Sauce:
½ c. sugar
1 c. orange juice
¼ c. lemon juice
¼ tsp. grated orange peel
Combine all ingredients for sugar cookie crust. Flour hands and divide dough in half. Pat dough onto 2 lightly greased pizza pans/stones. Cook at 375 degrees for 12 minutes, or until cooked. Let cool.
Mix all ingredients for filling/frosting. Spread over cooled crust.
Chop up desired fruit (remember to make it colorful)! Cover fruit on top of frosting. Combine ingredients for orange sauce, stirring in the lemon juice and grated orange peel very last. Drizzle orange sauce over fruit pizza.
Homemade Sloppy Joes
These are probably my favorite sloppy joes in the entire world! My sister won an award for them and it's so funny because the recipe is so simple. I bet you already have all the ingredients for these in your home right now. Yum!
(Hint: I like a little smokier taste so I go a little heavy on the Worcestershire sauce)
1 lb. ground beef
1 medium chopped onion
¾ c. ketchup
T Tbsp. brown sugar
1 tsp. Worcestershire sauce
1 to 2 Tbsp. prepared mustard
2 Tbsp. butter
Brown meat and onions together. Drain fat. Combine remaining ingredients together in bowl. Add to the hamburger mixture. Simmer beef mixture. Serve on toasted hamburger buns. Serves 4 to 6.
(Hint: I like a little smokier taste so I go a little heavy on the Worcestershire sauce)
1 lb. ground beef
1 medium chopped onion
¾ c. ketchup
T Tbsp. brown sugar
1 tsp. Worcestershire sauce
1 to 2 Tbsp. prepared mustard
2 Tbsp. butter
Brown meat and onions together. Drain fat. Combine remaining ingredients together in bowl. Add to the hamburger mixture. Simmer beef mixture. Serve on toasted hamburger buns. Serves 4 to 6.
Creamy Chicken Noodle Soup
A good friend of mine brought this soup to me shortly after Garrett was born. It's a yummy one!
4 chicken breasts
4 tsp. chicken base (more/less to taste)
3 c. chicken stock
2 c. chopped carrots
1 c. chopped celery
¼ c. onion
2 cans cream of chicken soup
1 can evaporated milk
1 pkg. curly noodles
Boil chicken breasts until cooked. Cut up. Cook all veggies together. In a huge pot, mix everything together. Added cooked noodles just before serving.
*Cut recipe in half for smaller family*
4 chicken breasts
4 tsp. chicken base (more/less to taste)
3 c. chicken stock
2 c. chopped carrots
1 c. chopped celery
¼ c. onion
2 cans cream of chicken soup
1 can evaporated milk
1 pkg. curly noodles
Boil chicken breasts until cooked. Cut up. Cook all veggies together. In a huge pot, mix everything together. Added cooked noodles just before serving.
*Cut recipe in half for smaller family*
Bacon Chestnut Tidbits
These make a really yummy and inexpensive appetizer! They remind me of our annual ward memorial day picnics that we had every year in Cincinnati.
1 lb. bacon (good quality)
2 cans whole water chestnuts
1 c. ketchup
½ c. sugar
2 Tbsp. soy sauce
Preheat oven to 375 degrees. Cut each raw bacon strip into four pieces. Wrap each piece of bacon around a water chestnut and secure with a toothpick. Place on a jelloy roll pan and bake for 10 minutes. Drain fat and place bacon-wrapped tidbits in casserole dish. Mix ketchup, sugar, and soy sauce and pour over top of tidbits, avoiding toothpick tops. Cover and bake for 15 minutes more. Serve warm on a platter. Makes approximately 72 pieces.
1 lb. bacon (good quality)
2 cans whole water chestnuts
1 c. ketchup
½ c. sugar
2 Tbsp. soy sauce
Preheat oven to 375 degrees. Cut each raw bacon strip into four pieces. Wrap each piece of bacon around a water chestnut and secure with a toothpick. Place on a jelloy roll pan and bake for 10 minutes. Drain fat and place bacon-wrapped tidbits in casserole dish. Mix ketchup, sugar, and soy sauce and pour over top of tidbits, avoiding toothpick tops. Cover and bake for 15 minutes more. Serve warm on a platter. Makes approximately 72 pieces.
Royal Raspberry Cake
This is one of my favorite cakes. The consistency can change if you are not careful so stick to the recipe precisely.
The following ingredients need to be at room temp.
1/3 c. butter
1 egg
1 c. milk
Combine the following three ingredients;
2 c. flour
1/2 t. salt
1 T baking powder
1 c sugar
1 t vanilla
3 1/2 c. raspberries whole
Glaze:
1 1/2 c. confectioners sugar
2 T cream or milk
1 t melted butter
1 t vanilla
Cream softened butter with mixer, add sugar gradually, beating well after each addition until mixture is fluffy and light. Stir in egg; beat 1 min. combine milk and vanilla. Add dry ingredients alternately with milk and vanilla mixture, beating well after each addition.Spread cake batter in greased, floured 9x13 baking pan. Spread w/berries evenly over top of batter. Bake @350 for 30-35 min or until venter of cake springs back when lightly touched. Cool 5 min. Combine glaze ingredients; spread over cake leaving berries exposed. Serve warm with vanilla ice cream, if desired.
The following ingredients need to be at room temp.
1/3 c. butter
1 egg
1 c. milk
Combine the following three ingredients;
2 c. flour
1/2 t. salt
1 T baking powder
1 c sugar
1 t vanilla
3 1/2 c. raspberries whole
Glaze:
1 1/2 c. confectioners sugar
2 T cream or milk
1 t melted butter
1 t vanilla
Cream softened butter with mixer, add sugar gradually, beating well after each addition until mixture is fluffy and light. Stir in egg; beat 1 min. combine milk and vanilla. Add dry ingredients alternately with milk and vanilla mixture, beating well after each addition.Spread cake batter in greased, floured 9x13 baking pan. Spread w/berries evenly over top of batter. Bake @350 for 30-35 min or until venter of cake springs back when lightly touched. Cool 5 min. Combine glaze ingredients; spread over cake leaving berries exposed. Serve warm with vanilla ice cream, if desired.
Saturday, May 24, 2008
Rolo Cookies
I got this recipe from Julie! It's very easy and the cookies are good!
1 German Chocolate Cake Mix
1 stick of butter/marg
1 egg
1 bag of Rolo's
*Mix the cake mix, butter, egg- will seem dry but keep mixing it until moist.
*Unwrap your rolo's- or have you kids do it!
*Wrap just enough dough around unwrapped rolo.
*Place on cookie sheet.
*Bake at 375 degrees for about 10 minutes. DON'T OVER BAKE!
Monday, May 19, 2008
Cream of Carrot Soup
This one of my favorite ways to get in my veggies for the day! I usually add a few extra carrots and celery. This is a great summer soup because it can be served warm or cold!
4 carrots, sliced (1 c.)
1 medium onion, sliced
1 stalk celery w/ leaves, sliced
1 1/2 c chicken stock
1 tsp salt
generous pinch of cayenne
1/2 c cooked rice
3/4 c cream
Place carrots, onion, celery and 1/2 c chicken stock in saucepan. Bring to a boil, cover, reduce heat and simmer 15 minutes. Transfer to blender/processor and add salt, cayenne and rice. Cover and turn on high. (For a chunkier soup blend on lower speed for less time.) Turn off and add remaining stock and cream. Blend again. Can be served warm or cold. Garnish with dried pimento.
Thursday, May 8, 2008
Strawberry Lemon Shortcake
I got this recipe from that sweet cooking magazine Mom sends me! It was so good!
1 1/2 c sliced fresh strawberries
2 Tbls sugar
SHORTCAKE:
1 c all-purpose flour
2 Tbls sugar
3/4 tsp baking pwdr
1/8 tsp salt
2 Tbls cold butter
3 Tbls 2% milk
1 egg yolk, beaten
3/4 tsp grated lemon peel
LEMON BUTTER: (I omitted this part to save calories and instead used the lemon peel on top of the strawberries and whip cream at the end.)
1 Tbls butter, softened
1/4 tsp grated lemon peel
WHIPPED CREAM:
1/3 c heavy whipping cream
1 tsp sugar
In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.
In a bowl combine the flour, sugar, baking pwdr and salt. Cut in butter until the mixture resembles coarse crumbs. Combine the milk, egg yolk and lemon peel; stir into crumb mixture until a soft sticky dough forms (dough will be sticky). (Mine was not. Oh, well- it still ended up tasting good!)
Turn onto a lightly floured surface; knead 10 times. Divide dough in half (I divided mine into thirds- you could probably divide it into fourths for a smaller serving). Gently pat or roll each half portion of dough into a 3/4-inch-thick circle. Place 2 in. apart on an ungreased baking sheet. Bake at 400 degrees for 8-10 minutes or until golden brown. Remove to a wire rack; cool for 15 minutes.
Meanwhile, in a small bowl, combine butter and lemon peel; set aside. In a small mixing bowl, beat cream until in begins to thicken. Add sugar; beat until stiff peaks form.
To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter, then top each with a fourth of the strawberries and whipped cream. Cover with shortcake top and remaining berries and cream.
Yield: 2 servings
Chicken Rice Dish
I started making this a couple of years ago. I triple the amount of lemon juice and double (or triple) the carrots.
Prep/Total Time: 25 minutes
2 c water
2 c cut fresh asparagus (1 inch diagonal cut pieces)
1 pkg (6 Oz) long grain and wild rice mix (I use Uncle Ben's)
1/4 c butter, divided (I use just only abt 3 Tbls)
3/4 lb boneless skinless chicken breasts, cut into 1 inch strips
1 t minced garlic
1/4 t salt
1 medium carrot, shredded
2 Tbls lemon juice (like I said, I use a lot more!)
1/2 t grated lemon peel
In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet and 2 Tbls butter. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until the water is absorbed.
Meanwhile, in a large skillet, saute the chicken, garlic and salt in remaining butter until juices run clear. Add the carrot, lemon juice and lemon peel; cook and stir for 1-2 minutes or until heated through. Stir into rice mixture.
Yield: 4 servings
Monday, April 21, 2008
Sbarro's Homemade Spaghetti Sauce
While browsing through my cookbook, I found this recipe and got excited to start growing my tomatoes! Although it brought back a lot of pregnancy nostalgia, it's really fun to make. I cook two pots of it at the same time and it makes a HUGE mess, but it sure is worth it! I froze a bunch of it and used it for lasagnas, fast pasta dishes, etc. It really came in handy after Zach was born and I wasn't up to much cooking.
16 oz. fresh tomatoes
8 oz. tomato sauce
6 oz. tomato paste
6 oz. water
2 T. olive oil
1 onion
6 cloves garlic
1 tsp. basil
1/2 tsp. oregano
1 tsp salt
1/2 tsp. pepper
2 tsp. sugar
thyme
red pepper (to taste)
fennel seed (to taste)
Cook onions and garlic. Add remaining ingredients. Simmer on low uncovered for 2 to 3 hours until the sauce "cooks down". (The more moisture that leaves the sauce, the tastier it is!) When finished simmering, add 1/3 c. parmesan cheese. So good!
16 oz. fresh tomatoes
8 oz. tomato sauce
6 oz. tomato paste
6 oz. water
2 T. olive oil
1 onion
6 cloves garlic
1 tsp. basil
1/2 tsp. oregano
1 tsp salt
1/2 tsp. pepper
2 tsp. sugar
thyme
red pepper (to taste)
fennel seed (to taste)
Cook onions and garlic. Add remaining ingredients. Simmer on low uncovered for 2 to 3 hours until the sauce "cooks down". (The more moisture that leaves the sauce, the tastier it is!) When finished simmering, add 1/3 c. parmesan cheese. So good!
Vegetable Cheese Chowder (Lion House)
I don't think you can go wrong with anything in the Lion House cookbook. This is one I got from there and it is tasty. I half the recipe for smaller families.
4 c. cubed potatoes
2 c. chopped celery
2 t. salt
3 T. chicken base
1/2 c. margarine
1 T. dry mustard
1 10 oz. pkg frozen broccoli or 1 lb. fresh (cooked and cut up)
2 c. diced carrotts
1/2 c. minced onion
4 c. water
3 1/2 c. milk
1/2 c. flour
1 lb. cheddar cheese
Prepare potatoes, carrots, celery, and onions. Place in a large soup pot. Add salt and water. Cook until veggies are tender (20 minutes). Add broccoli, chicken base, and milk. Simmer for 5 more minutes. In separate pan, melt margarine and add flour and dry mustard; stir to make roux. Add to sopu and stir until thickened. Cut cheese into cubes (or just shred it) and add to soup. Stir until cheese melts. Keep hot, but do not boil. Serve with warm homemade rolls.
4 c. cubed potatoes
2 c. chopped celery
2 t. salt
3 T. chicken base
1/2 c. margarine
1 T. dry mustard
1 10 oz. pkg frozen broccoli or 1 lb. fresh (cooked and cut up)
2 c. diced carrotts
1/2 c. minced onion
4 c. water
3 1/2 c. milk
1/2 c. flour
1 lb. cheddar cheese
Prepare potatoes, carrots, celery, and onions. Place in a large soup pot. Add salt and water. Cook until veggies are tender (20 minutes). Add broccoli, chicken base, and milk. Simmer for 5 more minutes. In separate pan, melt margarine and add flour and dry mustard; stir to make roux. Add to sopu and stir until thickened. Cut cheese into cubes (or just shred it) and add to soup. Stir until cheese melts. Keep hot, but do not boil. Serve with warm homemade rolls.
Chicken Tortilla Soup
I had this recipe in my cookbook for a long time, but made it for the first time a few months ago. A warm, yummy soup tasted so good in the winter!
1 medium onion, chopped
2 T. oil
1 (15oz.) can stewed tomatoes (I chop them up a little to avoid big chunks)
1 t. lemon pepper
1 t. chili powder (I use about 1/2 t.)
1/2 t. tobasco sauce (optional)
2 cloves garlic
4 oz. can diced green chilies
4 c. chicken broth
2 t. worcestershire sauce (I use about 3 t.)
1 t. cumin
1/2 water
4 T. flour
1 lb. chicken breasted, shredded
lime
sour cream
tortilla chips
shredded cheese
In a saucepan, cook onions in oil until clear. Add garlic (hint: the shorter you cook the garlic, I aim for about 30 seconds, the more flavor it will have.) In a large bowl, combine chilies, tomatoes with juice, chicken broth, lemon pepper, worcestershire suace, chili powder, cumin, and tobasco sauce. Add to onions and simmer for 20 minutes. In another small bowl, combine flour and water for thickening. ( I actually use 6T flour and 3/4c. water because Scott prefers his food to be less spicey). Bring tomato mixture to a boil and add flour mixture. Add chicken. Simmer for 5 minutes. When ready to serve, crunch tortilla strips in bottom (or top) of soup bowl. Garnish with cheese, sour cream, lime, or whatever else suits your taste buds. MM-mmm good!
1 medium onion, chopped
2 T. oil
1 (15oz.) can stewed tomatoes (I chop them up a little to avoid big chunks)
1 t. lemon pepper
1 t. chili powder (I use about 1/2 t.)
1/2 t. tobasco sauce (optional)
2 cloves garlic
4 oz. can diced green chilies
4 c. chicken broth
2 t. worcestershire sauce (I use about 3 t.)
1 t. cumin
1/2 water
4 T. flour
1 lb. chicken breasted, shredded
lime
sour cream
tortilla chips
shredded cheese
In a saucepan, cook onions in oil until clear. Add garlic (hint: the shorter you cook the garlic, I aim for about 30 seconds, the more flavor it will have.) In a large bowl, combine chilies, tomatoes with juice, chicken broth, lemon pepper, worcestershire suace, chili powder, cumin, and tobasco sauce. Add to onions and simmer for 20 minutes. In another small bowl, combine flour and water for thickening. ( I actually use 6T flour and 3/4c. water because Scott prefers his food to be less spicey). Bring tomato mixture to a boil and add flour mixture. Add chicken. Simmer for 5 minutes. When ready to serve, crunch tortilla strips in bottom (or top) of soup bowl. Garnish with cheese, sour cream, lime, or whatever else suits your taste buds. MM-mmm good!
Friday, April 18, 2008
Perfect Brown Rice
I have always had a problem cooking brown rice on the stove top because it dries out too fast and burns. So, I started cooking it in the oven and it comes out perfect with no mess. Here's how to do it:
Heat the water in microwave til really hot(2 min)
Pour rice and heated water in a casserol dish
Cover with aluminon foil
Bake at 350 degrees for 1 hour stirring half way through
When done fluff with a fork and enjoy.
Heat the water in microwave til really hot(2 min)
Pour rice and heated water in a casserol dish
Cover with aluminon foil
Bake at 350 degrees for 1 hour stirring half way through
When done fluff with a fork and enjoy.
Thursday, April 17, 2008
Kitchen Tips
I thought it may be helpful and educational to add useful cooking, baking, and general kitchen tips to our blog to help us be more effective in our cooking pursuits! Make sure to label it as a "Kitchen Tip" so it will be easy to find. Here are a couple I thought may help:
*Storing Cake -- If you store half and apple in the container which you are storing a cake, the cake will retain its freshness.
*Brown sugar will not harden if stored in the freezer.
*This is from my last recipe but I wanted to make sure you didn't miss it! If you are baking an empty pie crust, to prevent it from bubbling up in the middle, lay parchment paper/aluminum foil lightly on top and up sides of your pie dough. Place dry beans on top of foil and bake. This will weigh down the center of the crust. Just lift the foil with the beans off of the crust right after baking!
*Storing Cake -- If you store half and apple in the container which you are storing a cake, the cake will retain its freshness.
*Brown sugar will not harden if stored in the freezer.
*This is from my last recipe but I wanted to make sure you didn't miss it! If you are baking an empty pie crust, to prevent it from bubbling up in the middle, lay parchment paper/aluminum foil lightly on top and up sides of your pie dough. Place dry beans on top of foil and bake. This will weigh down the center of the crust. Just lift the foil with the beans off of the crust right after baking!
Wednesday, April 16, 2008
Tarte aux Fraises (Pie with Strawberries)
My dear French friend, Elodie, taught me how to make this a couple of days ago and it is divine!!! The different parts of the recipe can be used for a variety of desserts- like the pie crust or the Crême Patissière (filling for cream puffs, side dish to cake, etc). The recipe is very detailed and isn't as complicated as you may think due to its length. I added a bunch of tips Elodie taught me along the way. Next time I make it I will take a photo and post it with the recipe- it looks beautiful!
Tarte aux Fraises (Pie with Strawberries)
Pie Crust (Can be used for any type of pie)
7 Tbls butter (softened)
1 cup flour
Pinch of salt
1 egg
1/3 to ½ cup sugar
Mix flour, butter, and salt with hands until crumbly.
Wisk sugar and egg until white (pale yellow).
Pour sugar/egg mixture into flour mixture. Stir with spoon until manageable and then mix with hands.
When it’s mixed (should be sticky), wrap up dough in plastic wrap and put in refrigerator for 30 minutes.
Preheat oven to 375 degrees.
While crust dough is in fridge:
Prepare the strawberries (you could also use raspberries, apricots, blackberries, or kiwi).
You will need about 1 or 2 cartons of strawberries. *KITCHEN TIP: Wash your berries by placing them in a large bowl of water to soak. Twist of tops but do not yet dig out the middle (this will prevent water from getting inside the strawberries). Remove berries and put them in a strainer. Completely dry berries with a towel. Cut out the center of the strawberries and then cut in half (be sure to cut in a way that will allow the berries to lay the flattest). Set aside.
Bake crust:
Take dough from fridge and spread into a French pie dish (if dish is flimsy, put dish on top of a cookie sheet). If you don't have a French pie dish use a larger shallow pie dish. Pull crust evenly up the sides close to the top of dish. Poke crust with fork prongs. This is an empty crust so to prevent it from bubbling up in the middle, lay parchment paper/aluminum foil lightly on top and up sides of dough. Place dry beans on top of foil. Bake 15-20 minutes or until edges are turning brown. Remove from oven and remove foil and beans to cool.
While crust is baking:
Make the filling- Crême Patissière. (This is custard-like. It can also be used for éclair or cream puff filling. The French also eat this on the side with cake or pie as American’s eat cake with ice cream.)
4 egg yolks
½ cup sugar
1 1/3 cup milk
Optional: 1 tsp vanilla or strawberry extract (best to use the French Sucre Vanilliné but if you don’t have it, use non-alcohol vanilla or a little strawberry jam)
¼ cup cornstarch
Mix yolks, sugar, and vanilla with an electric mixture until white (pale yellow).
Put a couple Tbls of milk with cornstarch to make it liquid and add to yolk mixture.
Boil milk over medium high heat. Once it starts to boil, remove and pour into yolk/cornstarch mixture. Mix just enough to blend all ingredients.
Return to stove. Once it barely starts to boil (just one bubble), turn heat to low and cook 3 minutes. (If you find your filling getting chunky real fast, remove from heat immediately and stir quickly until it smoothes out.)
Finish the pie:
Put filling in cooled crust and lay the strawberries decoratively on top. You can sprinkle with powdered sugar or glaze the strawberries with strawberry jam (warm jam for 30 seconds in microwave and then use a brush to paint the berries).
Place pie in refrigerator for 1-2 hours before serving.
Tarte aux Fraises (Pie with Strawberries)
Pie Crust (Can be used for any type of pie)
7 Tbls butter (softened)
1 cup flour
Pinch of salt
1 egg
1/3 to ½ cup sugar
Mix flour, butter, and salt with hands until crumbly.
Wisk sugar and egg until white (pale yellow).
Pour sugar/egg mixture into flour mixture. Stir with spoon until manageable and then mix with hands.
When it’s mixed (should be sticky), wrap up dough in plastic wrap and put in refrigerator for 30 minutes.
Preheat oven to 375 degrees.
While crust dough is in fridge:
Prepare the strawberries (you could also use raspberries, apricots, blackberries, or kiwi).
You will need about 1 or 2 cartons of strawberries. *KITCHEN TIP: Wash your berries by placing them in a large bowl of water to soak. Twist of tops but do not yet dig out the middle (this will prevent water from getting inside the strawberries). Remove berries and put them in a strainer. Completely dry berries with a towel. Cut out the center of the strawberries and then cut in half (be sure to cut in a way that will allow the berries to lay the flattest). Set aside.
Bake crust:
Take dough from fridge and spread into a French pie dish (if dish is flimsy, put dish on top of a cookie sheet). If you don't have a French pie dish use a larger shallow pie dish. Pull crust evenly up the sides close to the top of dish. Poke crust with fork prongs. This is an empty crust so to prevent it from bubbling up in the middle, lay parchment paper/aluminum foil lightly on top and up sides of dough. Place dry beans on top of foil. Bake 15-20 minutes or until edges are turning brown. Remove from oven and remove foil and beans to cool.
While crust is baking:
Make the filling- Crême Patissière. (This is custard-like. It can also be used for éclair or cream puff filling. The French also eat this on the side with cake or pie as American’s eat cake with ice cream.)
4 egg yolks
½ cup sugar
1 1/3 cup milk
Optional: 1 tsp vanilla or strawberry extract (best to use the French Sucre Vanilliné but if you don’t have it, use non-alcohol vanilla or a little strawberry jam)
¼ cup cornstarch
Mix yolks, sugar, and vanilla with an electric mixture until white (pale yellow).
Put a couple Tbls of milk with cornstarch to make it liquid and add to yolk mixture.
Boil milk over medium high heat. Once it starts to boil, remove and pour into yolk/cornstarch mixture. Mix just enough to blend all ingredients.
Return to stove. Once it barely starts to boil (just one bubble), turn heat to low and cook 3 minutes. (If you find your filling getting chunky real fast, remove from heat immediately and stir quickly until it smoothes out.)
Finish the pie:
Put filling in cooled crust and lay the strawberries decoratively on top. You can sprinkle with powdered sugar or glaze the strawberries with strawberry jam (warm jam for 30 seconds in microwave and then use a brush to paint the berries).
Place pie in refrigerator for 1-2 hours before serving.
Homemade Marshmallows
I made these about a week ago and they're really fun! Garrett loved them!
2 1/2 T. unflavored gelatin
1/2 c. cold water
1 1/2 c. sugar
1 c. corn syrup
1/4 tsp salt
1/2 c. water
2 T. vanilla
Whisk together gelatin and water. Let stand 30 minutes. Combine remaining ingredients, except vanilla, in a small, heavy saucepan; place over low heat, and stir until sugar dissolves. Wash down side of pan with a wet pastry brush. Turn heat to high. Cook syrup without stirring until it reaches 244 degrees. Immediately remove from heat. Slowly pour syrup into soft gelatin with mixer on low. Increase to high; beat until mixture is very thick and white and has almost tripled in volume (about 15 minutes). Add vanilla; beat to incorporate. Generously dust a 9X12 inch glass pan with powdered sugar. Pour marshmallow mixture unto pan. Dust top with powdered sugar; with wet hands, pat it smooth. Dust with more powdered sugar; let stand over night, uncovered. Turn out onto board; cut with a hot, dry knife unto 1 1/2 inch squares and dust with more powdered sugar.
**If you want to get fancy, you can dip them in melted chocolate, add some food coloring, or flavor them with a little peppermint extract. YUM!
2 1/2 T. unflavored gelatin
1/2 c. cold water
1 1/2 c. sugar
1 c. corn syrup
1/4 tsp salt
1/2 c. water
2 T. vanilla
Whisk together gelatin and water. Let stand 30 minutes. Combine remaining ingredients, except vanilla, in a small, heavy saucepan; place over low heat, and stir until sugar dissolves. Wash down side of pan with a wet pastry brush. Turn heat to high. Cook syrup without stirring until it reaches 244 degrees. Immediately remove from heat. Slowly pour syrup into soft gelatin with mixer on low. Increase to high; beat until mixture is very thick and white and has almost tripled in volume (about 15 minutes). Add vanilla; beat to incorporate. Generously dust a 9X12 inch glass pan with powdered sugar. Pour marshmallow mixture unto pan. Dust top with powdered sugar; with wet hands, pat it smooth. Dust with more powdered sugar; let stand over night, uncovered. Turn out onto board; cut with a hot, dry knife unto 1 1/2 inch squares and dust with more powdered sugar.
**If you want to get fancy, you can dip them in melted chocolate, add some food coloring, or flavor them with a little peppermint extract. YUM!
Baked Macaroni and Cheese
(... sure the boxed stuff is cheaper, but it's always fun to try something a little different!)
1 1/2 c. uncooked macaroni
2 T. butter, melted
1 pound cheddar cheese
1/4 c. breadcrumbs
1/4 c. butter, melted
1/2 c. grated parmesean cheese
2 eggs, beaten
1 c. milk
Pepper to taste
Salt to taste
Cook macaroni in a medium saucepan just until tender. Do not overcook! Combine the breacrumbs, parmesan cheese, and 2 T. butter in a bowl. Mix well. Shred the cheddar cheese and reserve 1/2 c. for topping. Drain the macaroni and return to the saucepan. Add 1/4 c. butter and the remaining cheddar cheese and mix well. Add the eggs. Mix well again. Stir in the milk, salt, and pepper. Cook over medium heat for 3 minutes, stirring constantly. Grease an 8X8 inch baking dish (or 2 quart casserole dish). Pour in the macaroni mixture. Sprinkle with the reserved cheddar cheese. Bake at 350 degrees for 10 minutes. Remove from the oven and stir. Top with the breadcrumb mixture. Bake for an additional 15 miuntes. Serve.
1 1/2 c. uncooked macaroni
2 T. butter, melted
1 pound cheddar cheese
1/4 c. breadcrumbs
1/4 c. butter, melted
1/2 c. grated parmesean cheese
2 eggs, beaten
1 c. milk
Pepper to taste
Salt to taste
Cook macaroni in a medium saucepan just until tender. Do not overcook! Combine the breacrumbs, parmesan cheese, and 2 T. butter in a bowl. Mix well. Shred the cheddar cheese and reserve 1/2 c. for topping. Drain the macaroni and return to the saucepan. Add 1/4 c. butter and the remaining cheddar cheese and mix well. Add the eggs. Mix well again. Stir in the milk, salt, and pepper. Cook over medium heat for 3 minutes, stirring constantly. Grease an 8X8 inch baking dish (or 2 quart casserole dish). Pour in the macaroni mixture. Sprinkle with the reserved cheddar cheese. Bake at 350 degrees for 10 minutes. Remove from the oven and stir. Top with the breadcrumb mixture. Bake for an additional 15 miuntes. Serve.
Big Daddy's
Scott and I LOVE these!
Large burrito style flour tortillas
Mozzarella cheese, shredded
Rice-a-Roni rice pilaf, cooker per pkg. instructions
Olives
Black beans
Salsa
Chicken, cooked and diced
Mushrooms (optional)
Layer beans, rice, olives, mushrooms, chicken, and cheese in tortilla. Roll tortilla so that all ends are sealed. Heat olive oil in large skillet until hot. Place filled tortillas into pan. Cook both sides until tortilla is crispy and brown. Serve with sour cream and salsa (inside or on top). Yummy!
Large burrito style flour tortillas
Mozzarella cheese, shredded
Rice-a-Roni rice pilaf, cooker per pkg. instructions
Olives
Black beans
Salsa
Chicken, cooked and diced
Mushrooms (optional)
Layer beans, rice, olives, mushrooms, chicken, and cheese in tortilla. Roll tortilla so that all ends are sealed. Heat olive oil in large skillet until hot. Place filled tortillas into pan. Cook both sides until tortilla is crispy and brown. Serve with sour cream and salsa (inside or on top). Yummy!
7 Layer Salad
1 head of Iceberg lettuce( I also use Romain)
1 cup finely chopped green peppers
1 10 oz pkg. frozen peas, lightly steamed until just cooked, then cooled by placing in cold water.
1 cup thinly sliced celery
1 bunch green onions, minced
Dressing
1 pint mayonaise (or miracle whip if you like that)
1 pint sour cream
1/2 cup sugar
Topping
1 cup shredded cheddar cheese
1- 3 oz. can bacon bits
Layer first 5 ingredients in a 9x13 pan. Combine ingredients for dressing in a mixing bowl or blender, add milk to thin if necessary( It should be thick enough to sit on top of the sald, but thin enough to slowly pour). Pour dressing over salad. Sprinkle with cheese and bacon bits. Refrigerate for up to 2 days or serve immediatley.
I usually do half of this recipe for our small family. The dressing can be made by just mixing equal parts of mayo and sour cream and however much sugar tastes good.
Note: I also add shredded carrots and any leftover veggies I have in the fridge.
Submitted by Rebecca Tingey
1 cup finely chopped green peppers
1 10 oz pkg. frozen peas, lightly steamed until just cooked, then cooled by placing in cold water.
1 cup thinly sliced celery
1 bunch green onions, minced
Dressing
1 pint mayonaise (or miracle whip if you like that)
1 pint sour cream
1/2 cup sugar
Topping
1 cup shredded cheddar cheese
1- 3 oz. can bacon bits
Layer first 5 ingredients in a 9x13 pan. Combine ingredients for dressing in a mixing bowl or blender, add milk to thin if necessary( It should be thick enough to sit on top of the sald, but thin enough to slowly pour). Pour dressing over salad. Sprinkle with cheese and bacon bits. Refrigerate for up to 2 days or serve immediatley.
I usually do half of this recipe for our small family. The dressing can be made by just mixing equal parts of mayo and sour cream and however much sugar tastes good.
Note: I also add shredded carrots and any leftover veggies I have in the fridge.
Submitted by Rebecca Tingey
Tuesday, April 15, 2008
Pizza Dough (Martha Stewart)
1 package active dry yeast
1 1/4 cups hot water
3 cups all purpose flour
1 1/2 tsp salt
1 Tbl olive oil
Dissolve yeast in 1/2 cup water and tsp sugar. Let it proof for 10 min. I use a kitchen aid with the dough hook attachment to mix the dough, but you can also do it by hand. Add flour, salt, olive oil, and remaining water. Let it mix for 10 min or so, adding flour if nessesary, until silky and smooth.
Take the dough out and oil the bowl you mixed it in. Then place the dough back in. Fill up you sink with hot water and place bowl in sink. Cover with damp cloth. Let rise till double in bulk, about 45 min. Punch down. You can divide the dough however you wish. If you want individual pizzas, divide in four. ( I use my round pizza stone and divide this dough in half. So, this recipe makes 2 pizzas for the round stones). Roll out on stone.
Toppings:
pizza sause ( I use spaghetti sauce)
peperoni
ham
pineapple
green peppers
sausage
cheese
Bake at 450 degrees for about 15 minutes.
* Lately I haven't been making the dough. I have been using thawed rhodes rolls.
Submitted by Rebecca Tingey
1 1/4 cups hot water
3 cups all purpose flour
1 1/2 tsp salt
1 Tbl olive oil
Dissolve yeast in 1/2 cup water and tsp sugar. Let it proof for 10 min. I use a kitchen aid with the dough hook attachment to mix the dough, but you can also do it by hand. Add flour, salt, olive oil, and remaining water. Let it mix for 10 min or so, adding flour if nessesary, until silky and smooth.
Take the dough out and oil the bowl you mixed it in. Then place the dough back in. Fill up you sink with hot water and place bowl in sink. Cover with damp cloth. Let rise till double in bulk, about 45 min. Punch down. You can divide the dough however you wish. If you want individual pizzas, divide in four. ( I use my round pizza stone and divide this dough in half. So, this recipe makes 2 pizzas for the round stones). Roll out on stone.
Toppings:
pizza sause ( I use spaghetti sauce)
peperoni
ham
pineapple
green peppers
sausage
cheese
Bake at 450 degrees for about 15 minutes.
* Lately I haven't been making the dough. I have been using thawed rhodes rolls.
Submitted by Rebecca Tingey
Monday, April 14, 2008
Fiesta Chicken Soup
1 can corn (I use about 1 cup frozen from Costco)
1 can chicken broth
1 can refried beans
1 cup salsa
1 can black beans (rinsed and drained)
1 cup cooked diced chicken breast (or one can drained from Costco)
½ cup shredded cheese
Simmer about 10 minutes. Serve hot.
I keep all these things on hand because it is so speedy to make!
It it very yummy.... and makes a lot. It is healthy as well...
1 can chicken broth
1 can refried beans
1 cup salsa
1 can black beans (rinsed and drained)
1 cup cooked diced chicken breast (or one can drained from Costco)
½ cup shredded cheese
Simmer about 10 minutes. Serve hot.
I keep all these things on hand because it is so speedy to make!
It it very yummy.... and makes a lot. It is healthy as well...
Wednesday, April 2, 2008
Chicken Curry (India)
I received this recipe from a good friend and love it!! Both Shane and I hate curry dishes but this one is excellent! It's a quick make- only about 20 minutes. We have had it twice and Vance has asked for seconds both times!!! The coconut milk is what makes this recipe so good~
Chicken Curry (India)
Ingredients:
1 lb chicken breasts
1 onion
1tsp curry powder (Shane requested I cut this to 1/2 tsp and it was great!)
1 + 3/5 cups of coconut milk
1 or 2 apples
Salt & pepper
Optional : Potatoes cut in really thin slices.
Directions:
Heat the minced onion with some olive oil in a skillet over gentle heat until it has softened. Add the diced meat. When it has browned on all sides, add the curry, salt and pepper. Pour the coconut milk, stir and add the apples, cook for 10 minutes.
Serve with rice.
Optional: If you want to put the potatoes add them at the end with the apples or just the potatoes and no apples, but then cook for 20 minutes instead of 10 minutes.
Note: You can add coconut (flakes, powder) and cashew nuts.
Posted by Caren
(Recipe from Elodie Picard)
Chicken Curry (India)
Ingredients:
1 lb chicken breasts
1 onion
1tsp curry powder (Shane requested I cut this to 1/2 tsp and it was great!)
1 + 3/5 cups of coconut milk
1 or 2 apples
Salt & pepper
Optional : Potatoes cut in really thin slices.
Directions:
Heat the minced onion with some olive oil in a skillet over gentle heat until it has softened. Add the diced meat. When it has browned on all sides, add the curry, salt and pepper. Pour the coconut milk, stir and add the apples, cook for 10 minutes.
Serve with rice.
Optional: If you want to put the potatoes add them at the end with the apples or just the potatoes and no apples, but then cook for 20 minutes instead of 10 minutes.
Note: You can add coconut (flakes, powder) and cashew nuts.
Posted by Caren
(Recipe from Elodie Picard)
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