Thursday, December 31, 2009
4 cups water
2 cups potato, peeled and diced
2 chicken bouillon cubes
1 cup diced onion
2-10oz. packages frozen chopped broccoli
2-10.75oz. cans cream of chicken soup
1 pound Velveeta, cubed
1. Combine the water, potato, bouillon cubes, onion and broccoli in a large heave saucepan. Cook over medium heat for 20 minutes, or until the potato and broccoli are tender.
2. Add the canned soup and the cheese, stirring until the cheese is melted and smooth. Simmer for 15 minutes; the soup should thicken.
Tuesday, December 22, 2009
1 egg white, lightly beaten
1 tablespoon water
3 cups pecan halves
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.
Thursday, December 10, 2009
1 lb lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
8-oz can tomato sauce
2 tbls water
1 to 1 1/2 tsp chili powder
1 tsp Worcestershire sauce
1/2 tsp garlic salt
Dash of hot sauce (I omitted but Dan put on his)
In a large skillet cook ground beef, onion, and sweet pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomato sauce, water, chili powder, Worcestershire sauce, and garlic salt. Bring to boiling; reduce heat. Simmer, uncovered, for about 5 minutes. Serve on rolls, buns, or bread.
Tuesday, December 8, 2009
Sunday, November 29, 2009
Monday, November 2, 2009
Susan's Old-Fashioned Moist Chocolate Cake from the Brother Juniper Cookbook
Preheat oven to 350, grease 2 9 in pans, line with parchment, grease parchment, and dust with flour.
1 3/4 c. flour, sift and re-measure into 1 3/4 c. Return excess to bag/jar. Sift twice more, and add
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 Dutch Process or European Style cocoa powder. Whisk together, then sift twice. Set aside.
1/4 lb sweet butter, room temperature. Add
1 tsp vanilla extract,
1 3/4 c white sugar and blend together until smooth.
Add, one at a time, beating in between,
4 large eggs, room temperature.
1 1/4 c buttermilk or soured milk, and, beaters on low speed, incorporate 1/3 dry mix, and half the buttermilk, until just blended. Repeat with another third of the dry mix, and the last half of the buttermilk, beating until just blended, and the remaining third of the dry mix, just blended.
Spread in layer pans, and bake 30-35 minutes.
Let sit five minutes, then remove from pans, and place right side up on cooling rack (I put a cookie sheet under mine, just in case of drips from this next step, which is from The Baking Bible).
3 tbs seedless raspberry preserves in a small saucepan.
Using a skewer or a fork, poke holes in the tops of the cakes, trying not to pierce all the way through, and spread the preserves evenly on both cakes. Let cool completely.
Filling and Ganache, both from The Baking Bible
2/3 c sweetened condensed milk, combined in heavy saucepan with
1 c. semisweet chocolate chips
1 tbs butter
Cook over low heat until chips are melted and mixture is smooth. Cool slightly.
Place in a medium bowl:
1 1/2 c semisweet chocolate chips.
In a saucepan, combine:
3/4 c heavy cream
1 tbs butter
1 tbs granulated sugar
Bring to a boil over high heat, stir until sugar dissolves. Pour over chocolate chips, let stand five minutes. Stir until smooth, let stand fifteen minutes, or until ganache reaches desired consistency. (It will thicken as it cools.)
Place bottom layer on cake plate, spread with filling. Let harden slightly, place top layer in place. Frost top and sides with ganache.
Serve and enjoy!
It seems labor intensive, but I was surprised how easy it was, and of course the finished product is completely worth it. A moist, rich cake without being too overpowering, with the most delightful hint of raspberry.
I give you:
Vanilla Lemon SURPRISE! Cupcakes
I cheated a little on this one, and used a box mix but I *did* make the chocolate-raspberry-ganache cake completely from scratch, so I feel redeemed. :) (And I'll post that recipe/method next!)
1 Box vanilla cake mix, baked according to package directions. Makes 24 cupcakes.
When cupcakes are cool, use a sharp knife, held at an angle, to cut an inverted cone out of the top of the cupcake. Cut the point off the cone, so that there will be a cavity in the cake. Fill that cavity with a teaspoonful of berry jam (we used strawberry). I had to use the knife to enlarge the hole a couple of times...no big deal in the long run. The jam is the SURPRISE!
When all the cupcakes are filled and re-capped, blend together:
3/4 c. soft butter and
5 cups sifted confectioners sugar
1/4 c. light cream (I don't know what that is, so I used half and half) and
1 tsp lemon extract.
Spread a thin layer of frosting on each cupcake, just enough to "seal" the tops in place. Let harden, then frost more generously, as befits a festive cupcake.
Serve and enjoy!
(Pictures to come as soon as I can upload them from my camera!)
Sunday, November 1, 2009
The recipe did not say how many servings it makes, but it made A LOT, so I'd recommend cutting this in half the first time unless you're serving more than 2 people. Also, I don't like cilantro, but I still love this recipe!
Peanut Cole Slaw
1/2 head green cabbage, sliced in thin strips
1/4 head purple cabbage, sliced in thin strips
1/2 jicama sliced in thin strips
2 green onions, finely chopped
1/4 cup fresh cilantro, coarsely chopped (depending on your preference)
1/4 to 1/2 cup roasted peanuts
Mix all ingredients above and toss with vinaigrette. Let sit for one hour.
For the vinaigrettte:
Add all the ingredients in a food processor and grind.
1/2 cup peanut oil. If peanut oil flavor is not strong, add 1/4 cup roasted peanuts to the vinaigrette mix before grinding. Do not use sesame oil
Juice of 1/2 lime or 1/4 lemon
2 tbsp rice vinegar
1/2 tsp minced fresh ginger
1 tbsp sugar
1 green onion
1/4 cup chopped cilantro or parsely depending on preference
1/2 tsp salt
Friday, October 30, 2009
I started making these granola bars for my husband about 6 months ago, and I've been tweaking it ever since. I think we've finally came to a combination that suits him well. He says they are more filling than most store bought granola bars and just taste "fresher". I've just nibbled on a few here and there but every bit I do get is tasty!
Servings: 8 big bars (or 16 regular sized ones)
Adapted from Alton Brown
2 cups old fashion rolled oats
1/2 cup shelled sunflower seeds
1/2 cup wheat germ
1 cup peanuts
1/2 cup honey
1/4 cup brown sugar, packed
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 oz chopped dried fruit, any combination*
*I used welch's mixed fruit and I found it in my baking aisle by the chocolate chips.
1. Spray a 7x 11 glass baking dish with Pam. Preheat over to 350 degrees F.
2. Spread the oats, sunflower seeds, peanuts, and wheat germ onto a sheet pan. Place in the oven and toast for 5 minutes, stir, and toast for 5 more minutes.
3. Meanwhile, combine the honey, brown, sugar, butter, extract, and salt in a medium saucepan and place over medium heat. Cook until the brown sugar is dissolved.
4. Once the oat mixture is done, remove it from the over and reduce the heat to 300 degrees. Immediately add the oat mixture to the liquid mixture, add dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down (I used wax paper on top of the mixture and my peanut butter jar to press). Place in the oven and back for 25 minutes.
5. Remove from the oven and allow to cool completely and store in airtight container.
Note: When buying the wheat germ, I've found toasted and untoasted. If you can only find toasted, don't toast it in the oven with the oats and nuts. Just add it in when you add the dried fruit.
Monday, October 26, 2009
But then I made that Tortilla Soup, and gave him a taste (PRE-hot sauce), and he LOVED it. I froze a bunch of it in an ice cube tray, and it's still a hit. I finally broke down and BOUGHT jarred baby food (sob :P) and he, of course, loved that too. The best laid plans of Mamas and wives, I tell you.
Also, he doesn't like the same thing twice in a row. If we had mango-peach-oatmeal for breakfast one morning, we'd BETTER have something different the following morning, or ELSE.
All this to say that I was so sad that I couldn't make food for my baby like I'd hoped and that I was afraid I was doomed to feed him pre-made food until he finally grew enough teeth to eat steak and green beans with us. UNTIL. We went to visit DH's parents and Grandma made her Beef Barley Stew, and I thought it was delicious and gave Eddie a bite, and then another, and the next thing I knew, he'd eaten half my bowl! :P Then he ate it for lunch the next day, and dinner, AND lunch the following day! So I had to get the recipe, and now that I've made it again, I'm sharing it here!
Beef Barley Stew
1/2 lb lean round steak, chopped in cubes
4 carrots, peeled and cut in 1/4" slices
1 c chopped yellow onion
1/2 c green bell peppers, chopped
1 clove garlic, minced
1/2 lb fresh button mushrooms, quartered
3/4 c dry pearl barley
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dry thyme
1/2 tsp dry sweet basil
1 bay leaf
5 c beef broth
Combine all ingredients in slow cooker. Cover and cook on low, 9-10 hours.
NOTE: I forgot to ask DH to unpack my slow cooker, and since I don't know where it is myself, I decided to brown the meat with the onions and garlic and throw it, along with everything else, in a heavy stew pot, and I've had it simmering for about half an hour now. I'll let it go until the meat is cooked through, and the carrots are tender. Then we'll store it for lunches and Eddie's meals! (DH isn't a big stew guy. :P)
Update: The stew simmered for about three hours before I was happy with the thickness and the taste.
Wednesday, October 14, 2009
Friday, October 9, 2009
1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 (14.5 ounce) cans chicken broth
2 cups diced, cooked chicken breast meat
2 teaspoons onion powder
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles
In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes
Tuesday, September 29, 2009
1 small onion, finely chopped
½ cup bacon bits (the original calls for ham or bacon slices)
2 cloves garlic, crushed
1 – 1 1/2 cups water
1 chicken bouillon cube
2 tsp cumin
2 tsp chili
pepper to taste
1 can 14.5 oz diced tomatoes
Cook onion and bacon in small amount of oil. Add garlic, then water and bouillon cube (or broth) and spices. Puree tomatoes and beans in blender and add to soup. Bring to boil and simmer about 5 minutes. Serve with French bread. (I'm sure it'd be great with sour cream or cheese and tortilla chips as originally suggested.)
Thursday, September 24, 2009
Tuesday, September 22, 2009
Friday, September 18, 2009
Thursday, September 17, 2009
When my husband and I moved from Indiana to Missouri almost a year ago, I couldn't pack up all my food magazines; there were just too many. So I went through them all and torn out the recipes I liked. They were supposed to be organized neatly in a binder, but they still lay in a stack. I finally got around to looking through them and I found this recipe.
It's a pretty simple sauce, but delicious. The amount of sauce it makes is enough for 1 pound of pasta. I used rotini shaped pasta, but any short pasta will do - bow tie, shells, penne, etc.
Source: Family Circle - September 2004
2 tablespoons olive oil
1 large onion, sliced thin
3 cloves garlic, chopped
1 pound sweet Italian sausage
8 oz. white mushrooms, sliced
1/2 cup dry white wine
1 (28 oz.) can of diced tomatoes
3 tablespoons tomato paste
1 1/2 teaspoons salt
1 teaspoons dried oregano
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1 bunch of broccolli or broccoli, cut in 1-inch pieces
1. Heat oil in a large pot. Add onions and cook 5 minutes over medium heat stirring occasionally. Add garlic, sausage and mushrooms; cook 10 more minutes, stirring occasionally.
2. Add wine; cook 1 minute. Add tomatoes, paste, salt, oregano, nutmeg, pepper. Bring to boil. Lower heat to low and cooked, covered, for 25 minutes, stirring occasionally. Add broccoli during the last 5 minutes.
Wednesday, September 16, 2009
Monday, September 14, 2009
Sunday, September 13, 2009
Saturday, September 12, 2009
Friday, September 4, 2009
-7up (pomegranate or cherry is best.)
I can't remember all my measurements, but I think I bought 5 cans each of pineapple and oranges, and just kept dumping them in until it looked like an even amount. I drained the oranges, not the pineapple. I used about half a banana because I think bananas are gross. So gross, in fact, that the second time I made it (with just one can each of pineapple and mandarin oranges) I left out the banana entirely.
So you dump all these in a freezeable container or a metal baking dish or something like that (depending on how much you want to make) and you mash it until it's mostly small chunks and juice. Then you freeze it. When it's time to consume, you cut it up into little chunks, put them in your glass, and drip some 7up over it. Mash it up with a spoon in your cup a little bit and it'll turn into a delicious slushie. You may need to keep your 7up with you so you can pour a little more in every few minutes. Don't make the mistake I first made, which was to put WAAAAY too much 7up in and so it was just like a fruited soft drink instead of a slushie. That was lame of me.
Sunday, August 30, 2009
Friday, August 28, 2009
1 lb Filo (thaw at room temp.)
1 lb walnuts, chopped fine
½ to 1 cup sugar (I used ½)
½ to 1 lb butter (the more, the better), melted
½ to 1 tsp cinnamon
Mix together nuts, cinnamon and sugar. Grease pan or line with parchment paper (I used a large cookie sheet). Lay 6 sheets of filo – butter between each layer. Spread a thin layer of nut mixture on top of 6th layer. Repeat using one sheet at a time, buttering each of the following sheets before spreading the nut mixture on it. Do this until the nut mixture is gone.
Be sure to reserve 6 sheets for the top, buttering between each of those as well. Cut into diamond shaped pieces ( I cut into squares), placing a clove in the middle of each. Pour any remaining butter over the top layer.
Bake 1 ½ to 2 hours at 300 degrees until nicely browned*. Remove from oven and pour hot syrup over immediately.
2 cups sugar, ¾ TBSP honey and 1 cup water. Bring to a boil. Cook for 5 minutes only.
*Watch very closely, it’s very easy to over or undercook. Look at top, bottom and middle to assure proper cooking.
Thursday, August 27, 2009
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter (I use smooth)
3 cups quick-cooking oats
1 teaspoon vanilla extract
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
Thursday, August 20, 2009
It was so yummy, I almost didn't even notice the three crying children in the background. Almost.
Stuffed Pork Chops
3-4 thick-cut pork chops
for the stuffing:
1/2 cup Italian seasoned bread crumbs
1/2 tsp. white sugar
1/2 small yellow onion, diced
1 tbsp. dried parsley
4 tbsp. melted butter
1 cup beef broth
2 tbsp. butter
Combine stuffing ingredients in a small mixing bowl. Cut slits in the side of the pork chops to make a pocket. Stuff the pork chops and use a toothpick as a skewer to keep closed.
Melt 2 tbsp. of butter in a skillet. Brown chops at med. heat for 5-6 minutes on each side, or until nicely browned. Add the beef broth, turn heat to med-low and simmer for 30 minutes, turning them once.
When the pork chops are cooked through, remove from the skillet.
1 packet of McCormicks pork gravy mix
1 cup water
2 tbsp. butter
Pour pan juices into a pyrex mixing cup to allow the fats to rise to the top. Once they do, use a spoon to skim off the fat and leave the good stuff behind. Turn heat to med. and melt 2 tbsp. of butter in the skillet. Meanwhile, in a small bowl, thoroughly dissolve the pork gravy mix with the cup of water. Pour gravy mix into the skillet, whisking constantly. When the gravy starts to boil, reduce to a simmer and slowly pour the juices into the gravy, whisking all the while.
Serve over pork chops and yummy mashed potatoes.
Friday, August 14, 2009
Note: I know a lot of you ladies have little ones, so this may be too spicy for them. So if you want to substitute canned diced tomatoes (with onion and garlic) for the Rotel, it will be just fine. But I definitely recommend the Rotel, it adds so much flavor.
2 pounds lean ground beef
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion or 2 teaspoons minced onion
28 oz. Rotel original
5 or 6 flour tortillas
4 cups shredded Monterrey and Colby Jack Cheese blend
2 small cans of sliced black olives, drained
Preheat the oven to 350 degrees F.
1. Cook the ground beef in a large skillet; Drain. Add the garlic powder, chili powder, salt, black pepper, onion, and Rotel. Mix together and simmer for 20 minutes, uncovered.
2. Meanwhile, spray a 9 x 13 baking pan liberally with non stick spray. Place one layer of flour tortillas in the bottom, being sure to go up the edge of the pan as well.
3. Place half the meat & tomato mixture (and the juice) on top of the tortillas. Layer about 1 1/2 cups of the cheese next.
4. Place another layer of tortillas, the rest of the meat & tomato mixture, and the rest of the cheese.
5. Bake for 25 minutes. Top with black olives and bake for an additional 5 minutes.
The leftovers are delicious as well!
Wednesday, August 12, 2009
We made this about a week ago and just couldn't get enough of it. The whole mustard/pineapple combination was great and complimented the pork perfectly. You can make as many pork chops as you like, but there is enough sauce and pineapple rings to do 8 chops. We made all 8 and had 3 meals and a couple lunches out of it.
Makes 8 pork chops
8 medium sized pork chops, about 1/2 to 3/4 inch thick
1 (20oz.) can pineapple rings, drained (reserve juice)
1 1/2 tablespoon brown sugar
1/4 cup mustard
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons cornstarch dissolved in 1/4 cup cold water
enough water to bring reserved juice to 1 cup
1. Drain pineapple and reserve juice. Sal and pepper pork chops to taste.
2. In a small sauce pan, combined pineapple juice, water brown sugar and mustard and bring to a light boil.
3. Reduce heat ans stir in lemon juice, Worcestershire sauce and cornstarch mixture. Simmer for 3 minutes until thick, stirring constantly.
4. Brush sauce on pork chops and place on a prepared grill. Brown chops for 2 minutes on each side, brush on more sauce and top with the pineapple rings. Cook for 2 more minutes and turn so pineapple rings are on the grill surface and get the nice grill marks and cook for 2 more minutes.
5. Flip once more, baste with sauce. Allow to rest for 5 minutes and serve.
Sunday, August 9, 2009
“The two most common mistakes people make with apple pie are using too much sugar and overwhelming the subtle flavor of the apples with spices. A dash of lemon juice helps to eliminate the syrupy taste that ruins a pie. As much as I like sweet spices, nutmeg, clove, and allspice have no place in an apple pie. Cinnamon is enough. Taste your filling as you are making it – apples vary in sweetness. Skinny pies always look sad to me, so I pour the apples into the crust and use my hands to gently pile up as much fruit as I can”
Double-Crust (I use the crust recipe from BH&G)
2 cups all-purpose flour
1/2 tsp salt
2/3 cup butter
8-11 tbls cold water
1. Stir together flour and salt. Using a pastry blender, cut in butter until pieces are pea-size.
2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball. (I skip the last two parts because I do a crumb topping and Dan likes his crust thick)
3. On lightly floured surface, flatten dough ball. Roll from center to edges into 12-inch circle.
4. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate
Peel and core 7 medium apples, each cut into eighths. Add 1 cup of sugar, 3 rounded tablespoons of flour, 1 teaspoon of cinnamon, and 2 teaspoons of lemon juice. Toss to miss well. Line the bottom of a deep dish 9-inch pie pan with an unbaked pie crust.
1/2 cup brown sugar, packed
3 tbls butter
Cut in butter until it's mixed well and butter is pea-size. Pour on top of filling
Bake at 400 degree for 1 hour. Put aluminum foil around the edges during the first 40minutes.
It's the best pie I've ever had. Try it! And I recommend the cookbook too. I'm pretty sure with the link above you can browse through the entire book.
Friday, August 7, 2009
One of the great things about this recipe is you could buy a large about of flank steak or a little. It works great for any family.
Fresh ground pepper
1 teaspoon dried thyme
1/4 cup chopped green onion
1 1/4 cup red wine
1 stick butter
2 tablespoons chopped parsley
1. Brush flank steak with soy sauce and sprinkle lightly with salt and pepper to taste, and the thyme. Let stand for 1 hour.
2. Brush again with soy sauce; grill for 3 - 4 minutes per side. Carve thin slices on the diagonal.
Sauce: Combine green onions and wine. Bring just to a boiling. Add butter; stir until melted. Add parsley. Spoon sauce over steak slices.
Wednesday, August 5, 2009
Shared with thoughts of my sister-in-law who gave me the recipe, who just gave birth a few hours ago to her second baby boy!
*note: all measurements are approximate
6 carrots, peeled & chopped
1/2 an onion
2 celery stalks, chopped (I don't usually put this in because I don't often have it on hand)
7c chicken broth
3 potatoes, peeled, chopped
1 c milk
salt and pepper to taste
IN A BIG POT:
1. Sautee the onion, garlic and carrots in some oil or butter until carrots are tender and onions are transluscent.
2. Add celery and chicken broth. Bring to a rolling boil.
3. Add potatoes. Boil until potatoes are soft.
4. Put everything into a food processor or a blender, or use your hand blender. (*I don't do any of this. I use my potato masher and mash it all up by hand.)
5. Simmer for awhile. Let cool for awhile. When it's time to eat it, warm it back up and add the milk.
And that's it!! It's that easy!! The last time I made this soup I ate the entire pot by myself. I shared a little bit with Anja, but she doesn't eat much.... and Martin doesn't like it because he's a nerd.... so over 3 days I ate an entire pot of soup by myself. Also, it's advertised to be a yummy chilled soup, though I have never tried it that way.
Oh, and it's recommended that you read The Tawny Scrawny Lion at some point during production or consumption of this soup.
Monday, August 3, 2009
He's been missing this soup ever since we moved away, and although we've been back often, they never seem to be serving the soup on the evening we're having dinner there! So I've decided to finally give it a try, and surprise, surprise, it was easier than I'd feared. I assembled the soup during Eddie's morning nap, and, since he is afraid of the blender, I will have to blend it after Matt gets home and can play with the baby while I'm making horrifying noises in the kitchen. :)
Saute until clear:
2 onions, chopped fine
4 ounces butter
2 teaspoons garlic, minced.
In a separate pan, simmer until tender, not mushy:
6 zucchini, coarsely chopped
2 quarts chicken broth
3 vegetable bouillon cubes
10 corn tortillas
Combine all the above ingredients and blend until smooth, adding:
Salt to taste
Hot sauce to desired zip.
Serve hot with;
Crushed tortilla chips
And it's a GREAT use for ALL. THAT. ZUCCHINI that people are giving away these days! :P
Saturday, August 1, 2009
Peel, slice and dice one whole biggish cucumber
Open and drain one (12 oz) can of corn kernels
Mince several stalks of fresh mint
Open and crumble one 8 oz package of goat cheese
Mix together, et voila!
The recipe they had called for pre-spooning this mixture into Tortilla brand Scoops! chips, but I saved myself that aggravation by just serving the bowl of Scoops! next to the bowl of "dip". :P
A very big hit at our last barbecue!!
Saturday, July 25, 2009
1/2 cup butter
1 cup milk
3/4 cup flour
1. Generously grease twelve muffin cups, including the edge and around the top of each cup; set aside. In a medium saucepan melt butter; add milk. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat; cool for 5 minutes.
2. Add the eggs, 1 at a time, beating for 1 minute with a wooden soon after each addition or until smooth. Divide dough evenly among muffin cups, filling cups about two-thirds full; sprinkle with sugar.
3. Bake in a 375 degree oven about 30 minutes or until golden brown and puffy. Remove from pan. If desired, serve with honey.
I have nothing more to add from what the original recipes says besides maybe next time I'll add a bacon/spinach combo to make individual breakfast souffle sort of things
Thursday, July 16, 2009
Tuesday, July 14, 2009
I'm having some girlfriends coming to visit from home in a couple weeks, so I knew I wanted to make a batch of scones while they're here. Since I haven't made this version before, I wanted to do a test run - and they turned out great!
The 'dough' mixture is really a thick batter (very wet & sticky). The best way to describe it is a free form coffeecake cut into wedges. So it's probably not technically a 'scone' but still good.
Makes: 8 wedges
Source: Simply Scones
For the Scones:
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 1/2 cups fresh or thawed, drained frozen blueberries (I used fresh)
For the crumb topping:
3/4 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1/8 teaspoon ground cinnamon
1/4 cup unsalted butter, chilled
Preheat the oven to 375 degrees F. Light butter an 11-inch diameter circle in the center of a baking sheet. (I used a baking stone)
1. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. (I was lazy and just put it in the kitchen aid mixer.)
2. In a small bowl, stir together the eggs, milk, vanilla, and lemon peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. Gently stir in the blueberries.
3. With lightly floured hands and board, knead a couple times (I used almost 1/2 cup of flour when kneading) and pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
4. To prepare the topping: in a small bowl stir together the flour, brown sugar and cinnamon. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender, cut the butter until the mixture resembles coarse crumbs. Sprinkle the topping mixture evenly over the dough to cover. Press crumb topping lightly into the dough.
5. Cut the circle into 8 wedges (but do not separate them). Bake for 30 to 35 minutes, until the top is lightly browned and a cake tester or toothpick inserted into the center of the scone comes out clean.
6. Remove the baking sheet to a wire rack and cool for 15 minutes. Using a spatula, transfer the scones to a wire rack to cool. Re-cut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container.
Monday, July 13, 2009
This recipe is super simple and you probably have most, if not all the ingredients in you pantry. It is a large amount of food to make for a side dish, so I froze half of it.
1 (2 lbs.) package of hash browns, thawed (I used fresh potatoes, shredded and drained)
1 stick of butter, melted
16 oz. sour cream
1 can of cream of mushroom soup
16 oz. (4 cups) shredded cheddar cheese, divided
Preheat oven at 300 degrees.
1. Mix all ingredients together except 2 cups of cheddar cheese.
2. Place the mixture in a 9 x 13 inch pan and bake for 50 minutes.
3. Top with remaining cheddar cheese and bake for 10 minutes.
Saturday, July 11, 2009
Sunday, June 28, 2009
Sadly we had no whipped cream or ice cream tonight, but these were still delicious! And if you run out of strawberries just drizzle some honey on top. Sooooo good!
Saturday, June 27, 2009
1 lb fresh spinach (2-10 oz bags)
1 pint strawberries slice
1/2 cup coarsely chopped pecans (I like sliced almonds)
1 cup canola oil
1/2 cup sugar
1/3 cup red wine vinegar
1/4 tsp salt
1 tsp poppy seed
1 tsp dry mustard
1 tsp powdered onion
Combine all dressing ingredients EXCEPT poppy in a blend until thickened slightly. Add poppy. Just before serving, pour dressing over the mixture of spinach, strawberries, and pecans.
***My [her] personal preference is to pour the dressing over the salad at least an hour before and let it soak in. This really doesn't serve too well the next day after sitting in the dressing and this is a very big recipe. Don't make more than you can eat the same day.***
Tuesday, June 23, 2009
I now live in a place where there are no Olive Gardens (I know, hard to believe), and my favorite part of going there was the salad. So I was very excited when I saw this recipe in the newest Food Network magazine (June/July 2009). My husband and I both really liked the homemade version, but he thought it tasted like the real deal, and I thought it was so close but something was missing. Either way, it's a great summer salad!
For the dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 3 tablespoons Miracle Whip
- 1 tablespoon lemon juice
- 2 tablespoons grated parmesan cheese
- 1/4 teaspoon garlic salt
- 1/2 teaspoon dried Italian seasoning
For the salad:
- 1 10-ounce bag American salad blend (I actually just used Romaine)
- 1/4 red onion, thinly sliced
- 4 small pickled peppers, such as pepperoncini (I used sliced,mild banana peppers, chopped)
- 1 small vine-ripened tomato, quartered
- 2 tablespoons sliced black olives (I used about 10 whole black olives, but I REALLY like black olives)
- 1/2 cup large croutons
- 1 tablespoon grated parmesan cheese
Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing, and toss.
Monday, June 22, 2009
You speak into it what you want to add to your list. You can even change the amount, like 5 apples and 1/2 lb. ground beef. It categorizes your list and you print it off. You can even add items that aren't already programed into it, which it comes with 2500 items pre-programed. You can also put errands on your list as well, like going to the dentist, get gas, etc. You can mount it to your kitchen wall or it's magnetic, so just hang it on your refrigerator!
Thursday, June 11, 2009
3 small to medium tomatoes - chopped
1 can black beans - rinsed and drained
1/2 can corn - drained
1 jalapeno pepper - seeded and chopped
1 small red onion - chopped (I didn't have red so I used a sweet onion)
1 to 2 tsp Cumin
1/4 cup lime juice
Mix all together and enjoy.
I love, love, love this recipe!! I only really make it a couple times a year, but I should make it more often. It's great for company or a crowd. I know most Tiramisu recipes have raw egg in it, but this one does not. It can also be halved very easily, I just never have. Enjoy!!
Servings: 12-15 servings
Source: adapted from "Young and Hungry" by David Lieberman
1 cup heavy cream
1 pound (16 oz.) mascarpone cheese
1 teaspoon vanilla extract
1 cup superfine sugar
3-4 cups very strong brewed coffee, cooled
2 packages of ladyfingers (it's about 48 to 50 ladyfingers)
3-5 tablespoons white rum
unsweetened cocoa powder
- Beat the heavy cream, mascarpone, vanilla extract, and sugar in a mixing bowl with an electric mixer until mixture holds soft peaks.
- Dip ladyfingers in the coffee for a second or two, just enough to moisten them, but not enough to soak them. Line the bottom of a 9 by 13-inch pan with them.
- Using a pastry brush, dab each ladyfinger with some rum.
- Spoon half of the mascarpone mixture on top of the ladyfingers and smooth out in a even layer.
- Sprinkle with cinnamon and a generous layer of cocoa powder.
- Make another layer of ladyfingers, dab them with rum. Spoon the rest of the mascarpone mixture over the ladyfingers and sprinkle with cinnamon and cocoa powder.
- Make up to a day in advance (but at least 4 hours) and keep in the fridge.
- Serve cold right from the pan.
Saturday, June 6, 2009
1/3 cup all-purpose flour
1 cup yellow cornmeal (the recommend not using stone-ground because it is too coarse)
1 tsp baking powder
3/4 tsp kosher salt
3/4 cup egg substitute (I think that's gross; I used 3 eggs)
2/3 cup sugar
1/3 cup plus 2 T canola oil
1 T fresh thyme
1 T grated lemon rind (I omitted this)
2 T lemon juice
2 T pine nuts (I omitted them)
1 T butter, melted
Combine flour, cornmeal, baking powder, and salt in a medium bowl, mix it up, set aside.
In an electric mixer, beat eggs, sugar and oil until well blended. Add thyme, rind and juice; beat until well combined. Add flour mixture; beat until just combined. Chop 1 T of nuts, stir into the batter.
Grease a loaf pan and pour in batter. Sprinkle top with remaining pine nuts. Bake at 325 for 30 minutes. Remove pan and drizzle melted butter over batter. Return to oven for 20 more minutes, or until it looks right.
It was great! I'm not sure if it's supposed to be this way, but all of my kosher salt seemed to sink to the bottom. So the top of the loaf was butter (delicious), the middle of the loaf was sweet and lemony with a hint of savory thyme (delicious), and the bottom of the loaf was salty (delicious.) It was so good! And quick and easy, which of course makes it extra awesome. The only downside is that the cornmeal consistency gets stuck in your teeth! Yikes!
-1 can (or however many cans you want) baked beans
-1/2lb (or however much you want) ground beef
-a good sprinkling of any spices you desire--I use Tony Chachere's cajun spice
Cook up the ground beef in a big pan, add the beans, add the spices, stir until hot. You could probably add onions as well, and probably jalepenos too. I've never tried either, but they seem like they might fit, I dunno.
Today we made a HUGE pan of this, and it was our lunch! And it filled us up so much, we didn't feel like eating dinner!
Friday, June 5, 2009
Monday, June 1, 2009
I think I may have found my favorite chicken marinade with this recipe. As I said in an earlier post, I am loving cilantro more and more. I know it's an odd flavor and it's not for everyone, but if you like it, you'll love this. There is a jalapeno in the marinade as well; and since it was my first time making this recipe, I seeded it. In doing that, it wasn't spicy and we just got the flavor of the pepper.
Marinating time: 3 to 4 hours
Grilling time: 20 to 25 minutes
For the Paste:
2 large garlic cloves
1 jalapeno chile pepper, stem removed
1 cup tightly packed fresh cilantro leaves
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar (I used red wine vinegar)
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
3 boneless, skinless chicken breast, about 8 oz. each, halved
1 large red onion, cut crosswise into 1/2-inch slices
extra virgin olive oil
4 cups grated Monterey Jack cheese (I used a Colby and Monterey Jack blend)
6 flour tortillas (10 inches)
- To make the paste: In the food processor, mince the garlic and jalapeno. Add the remaining paste ingredients and process until smooth. Coat the chicken breasts on all sides with the paste and refrigerate for 3 to 4 hours.
- Lightly brush or spray the onion slices with oil. Grill the chicken and onions over direct medium heat until the chicken in opaque in the center and the onions are tender, 8 to 12 minutes, turning once. Remove the chicken and onions from the grill and allow to cool. Cut the chicken crosswise into 1/8-inch slices and onions into 1/4-inch pieces.
- Evenly divide the chicken, onions, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half circle, and press down firmly. Grill the quesadillas over direct medium heat until well marked and the cheese has melted, 4 to 6 minutes, turning carefully once. Allow the quesadillas to cook for a minute or 2 before cutting into wedges. Serve with salsa.
Source: Weber's Real Grilling
Friday, May 29, 2009
Source: Taste of Home
Servings: 2 pies (6-8 servings each).
- 1 package (8 ounces) cream cheese, softened
- 2/3 cup peanut butter
- 1 tablespoon milk
- 2 cups Domino® or C&H® Pure Cane Powdered Sugar
- 1 carton (12 ounces) frozen whipped topping, thawed
- 2 graham cracker crust (9 inches)
- Dry roasted peanuts (optional; I didn't do this)
Directions:In a large bowl, beat the cream cheese, peanut butter and milk until smooth. Gradually beat in confectioners' sugar. Fold in whipped topping. Spoon into crusts. Cover and refrigerate for at least 4 hours before serving. Sprinkle with peanuts.
*Sorry no pictures this time!
Monday, May 25, 2009
The veggies I used:
Drizzle a little olive oil, add some S&P, cover, and put over medium-low heat until everything is soft. Then Stuffed it in a warm wheat pita and you have yourself a delightful lunch (or dinner)
Saturday, May 23, 2009
This is a pretty good recipe. I think it's something you can make year round. Yes it's a warm meal, but the sauce is thin, so it's not a heavy dish. My husband and I are just crazy about cooked fresh mushrooms, so it was right up our alley.
I got this recipe from annie's eats.
1 tbsp. olive oil
4 slices turkey bacon, chopped (I used regular bacon)
2 chicken breasts, butterflied in half (4 pieces total)
salt and freshly ground pepper, to taste
1 onion, cut into 1/2-inch pieces
12 oz. white button mushrooms, cleaned and halved
3 garlic cloves, crushed
3 sprigs fresh oregano (I used dried)
3 sprigs fresh thyme (I used dried)
1/2 cup red wine
1 cup reduced-sodium chicken broth
1 can diced tomatoes with garlic and herbs
In a deep saute pan over medium heat, heat the olive oil. Add the bacon and cook, stirring occasionally, until brown and crisp, about 5 minutes total. Transfer to a paper towel-lined plate with a slotted spoon; set aside.
Season the chicken pieces with salt and pepper. Add the chicken to the pan and brown on both sides, about 7 minutes. Transfer to a platter. Add the onion to the pan and cook until tender and translucent, about 3 minutes. Add the bacon, chicken, mushrooms, garlic, oregano, thyme, red wine, chicken broth, and tomatoes (including juices) to the pan. Bring to a boil. Reduce the heat to low, cover and simmer until the chicken is cooked through, about 30 minutes. Serve immediately.
Source: adapted from Williams Sonoma**I may try and add some cornstarch next time to the sauce so it's just a tad thicker.