Wednesday, December 31, 2008
1 small onion (or half of a medium-large onion) chopped
2 of the big cans of petite diced tomatoes (they are something like 21 oz or so...)
1 box of chicken broth
approx. half a small (not tiny, just small) container of heavy whipping cream.
Heat the butter and garlic (not too much garlic) and sautee the onion until it looks right. Clear, but not browned. Add tomatoes (don't drain them!), stir it up, add the chicken broth and heat until it's simmering. Add the cream until it's a nice pink color--but be careful not to have your soup boiling when you add the cream, because it could curdle and although it won't kill you, it looks kind of gross. Simmer for awhile and add some dill. And salt. And pepper if you want it.
Sarah uses an immersion blender at the end to make it less chunky. Good idea!
VERY easy! And it re-heats very well! Enjoy!
Friday, December 19, 2008
They're easy... but time consuming to make. AND MESSY! And mine never look pretty, but I'm getting better. (haha, this picture was definitely not taken in MY kitchen!)
Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
Dip balls in melted chocolate; place on waxed paper-covered baking sheet.
Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
--I usually put the balls in the refrigerator for a bit before dipping them in the melted chocolate, just to let them firm up a bit. I'm still perfecting this whole process... a few times I think I've made them too big and so I've needed more chocolate for dipping.
Every time they're the hit of the party!!
1 package of smokies (make sure to get smokies, I almost grabbed franks)
1 lbs of bacon (I used about 1/2 a pound so if you already have it, great!)
some brown sugar
thawed out OJ concentrate
Wrap bacon around smokies. I wrapped about 3 smokies to one slice of bacon. Pour a little OJ concentrate over smokies. Sprinkled a generous amount of brown sugar all over them. Baked at 350 for 45 minutes.
These are all over the internet so if you want more info on this recipe just Google it. Enjoy!
Wednesday, December 17, 2008
Tuesday, December 16, 2008
One cup evaporated milk in a saucepan over medium heat. Add 1 1/4 cup sugar. Stir until dissolved. Let cool.
That "let cool" part. It's important. But otherwise this substitution worked like a gem for my cookies yesterday.
Who knew there was SO MUCH sugar in sweetened condensed milk?! Oh my!
Tuesday, December 9, 2008
Saltine Toffee Cookies
Line a cookie sheet with foil. Preheat oven to 400 degrees. Put two sticks of butter and a cup of brown sugar in a saucepan over medium heat. Bring to a boil for 3 minutes. While that is boiling, line your cookie sheet with saltines - about 2 sleeves of saltines (depending on the size of your cookie sheet). Pour butter mixture over saltines and spread to coat evenly. Place in oven for 5 minutes. Then sprinkle 1 bag of semi-sweet chocolate chips over the crackers. Wait about 5 minutes for chocolate to melt, then spread evenly with spatula. Sprinkle 3/4 cup chopped (wal)nuts on top. Cool completely. Stick in fridge for a couple of minutes so the chocolate hardens. Then break into pieces. And enjoy! Can be stored in freezer.
-Cut squash in half (careful, it's hard to do)
-Scrap out the seeds
-Put in microwave safe dish with a bit of water in the bottom and put the squash facedown.
-Microwave until soft enough to easily prick with a knife. Mine took a good 10 mins or so. You could also bake it in the oven for 10-15 mins at 350. (Oil the baking sheet with EVOO).
-Put squash on a plate and smoother with home-made tomato sauce and sliced Asiago (mmmm) I put the cheese slices under the sauce so they melted right away.
This half of a squash was a fair size and I ate the WHOLE half! The best part was that since it is squash, it's not starchy like pasta, so I did not feel super full or stuffed. I saved the other half for another dinner.