I have no idea what these are really called. They serve them a restaurant in Utah. I can't remember the name of the place. Anyhoo...Mary gave me this recipe and we made it for Christmas dinner and they were awesome. I'm not sure how many lbs of potatoes I actually used and the recipe is kind of vague about it, but I think I used 5 or so large potatoes. Just enough to fill an 11 x 14 glass pan. Helpful I know, but so worth figuring it out. :)
11 x 14" glass pan
10 lbs Uncooked Potatoes (you won't use them all)
1.5 qt. Heavy Whipping Cream (Marigolds Cream)
1 Tbsp Salt
1 1/2 tsp White Pepper (1 Tbsp for spicy)
1/2 Cups Corn Starch (1/3 for creamier mix)
Peel potatoes and cut into thin slices like Au Gratin style and fill medium sized pot until 3/4 full. Fill pot with enough water to cover potatoes. Bring to a boil. Cook until they are almost thoroughly cooked (cooked but firm). Preheat oven to 380 degrees. When potatoes are put into the water to boil pour chilled Whipping Cream in a different pot and then blend in corn starch with a whisk as you pour in the corn starch. Add Salt and white pepper to whipping cream. Cook whipping cream mixture on medium to low heat until it is the consistency of gravy (it is a dairy product so it can burn easily so keep low and stir continually). Do not over cook potatoes. When potatoes are done put in pan and when whipping cream is done pour over potatoes (best if potatoes are still hot) so they are completely covered and slightly mix in. Cover with foil and cook for 1 hour.
Wednesday, December 30, 2009
Thursday, December 10, 2009
Basil Tomato Soup
Now that it's getting so cold, soup's good to warm you up. I have about 10 recipes for tomato soup, but I'm usually in too big a hurry to do anything exotic. Here's a quick and easy one for winter that we really like.
1 quart bottled tomatoes (In season, I use fresh tomatoes.)
6 basil leaves
1 c. half and half*
salt & pepper to taste
I use my handy stick blender to blend the tomatoes in the pan along with the basil leaves. Or use regular blender. Heat through, add cream... (It curdles, but I again blend it till it's smooth.) *I often substitute 1/2 c sour cream or 1/2 c. heavy cream for the half and half, depending on what I have on hand. We like to eat it with grilled cheese sandwiches.
1 quart bottled tomatoes (In season, I use fresh tomatoes.)
6 basil leaves
1 c. half and half*
salt & pepper to taste
I use my handy stick blender to blend the tomatoes in the pan along with the basil leaves. Or use regular blender. Heat through, add cream... (It curdles, but I again blend it till it's smooth.) *I often substitute 1/2 c sour cream or 1/2 c. heavy cream for the half and half, depending on what I have on hand. We like to eat it with grilled cheese sandwiches.
Wednesday, December 9, 2009
Christmas Goodies
It's getting close to time for all the yummy Christmas baking to begin. I would love it if you could all share some recipes of things you will be making. I would particularly like a good fudge recipe. Here are a couple of my favorites. (Neither of them actually require baking. :))
Cookie Dough Truffles
(adapted from Taste of Home)
½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional, I did not add them)
1 ½ pounds semisweet chocolate candy coating, chopped
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using.
Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)
In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.
(I couldn't find the candy coating, so I added 1 1/2 tbsp of shortening to one bag of chocolate chips and melted them together. It worked just as well and is also a cheaper option.)
Crispy Peanut Butter Balls
(also from taste of home)
2 cups creamy peanut butter
1/2 cup butter, softened
3-3/4 cups powdered sugar
3 cups crisp rice cereal
4 cups chocolate chips
1/4 cup plus 1 teaspoon shortening, divided
1/3 cup vanilla or white chips
Ina large mixing bowl, beat peanut butter and butter until blended; gradually beat powdered sugar. Stir in cereal. Shape into 1-in. balls. Refrigerate until chilled.
In a large microwave-safe bowl, combine choc. chips and 1/4 cup shortening. Microwave on high until chips are melted; stir until smooth. Dip balls into chocolate; place on a waxed paper-lined pan.
In a small microwave-safe bowl, combine vanilla chips and remaining shortening. Microwave at 70% power until melted; stir until smooth. Drizzle over candies. Refrigerate until set.
(To drizzle white chocolate, I use a Ziploc bag and cut a tiny whole in the corner.)
Cookie Dough Truffles
(adapted from Taste of Home)
½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional, I did not add them)
1 ½ pounds semisweet chocolate candy coating, chopped
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using.
Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)
In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.
(I couldn't find the candy coating, so I added 1 1/2 tbsp of shortening to one bag of chocolate chips and melted them together. It worked just as well and is also a cheaper option.)
Crispy Peanut Butter Balls
(also from taste of home)
2 cups creamy peanut butter
1/2 cup butter, softened
3-3/4 cups powdered sugar
3 cups crisp rice cereal
4 cups chocolate chips
1/4 cup plus 1 teaspoon shortening, divided
1/3 cup vanilla or white chips
Ina large mixing bowl, beat peanut butter and butter until blended; gradually beat powdered sugar. Stir in cereal. Shape into 1-in. balls. Refrigerate until chilled.
In a large microwave-safe bowl, combine choc. chips and 1/4 cup shortening. Microwave on high until chips are melted; stir until smooth. Dip balls into chocolate; place on a waxed paper-lined pan.
In a small microwave-safe bowl, combine vanilla chips and remaining shortening. Microwave at 70% power until melted; stir until smooth. Drizzle over candies. Refrigerate until set.
(To drizzle white chocolate, I use a Ziploc bag and cut a tiny whole in the corner.)
Wednesday, November 25, 2009
Apple Pie
I found this recipe and thought it was an interesting way to do apple pie. I made it and it was sooooo good.
Filling
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp. cinnamon
8 Granny Smith apples - peeled, cored and sliced
Directions
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar and cinnamon, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Pastry:
3 cups of flour
1 cup + 2 T shortening
1 1/2 tsp. salt
7 or so T cold water
Combine flour and salt; cut in shortening with pastry blender till mixture resembles coarse meal. Sprinkle cold water, 1T at a time, evenly over surface; stir with fork till all ingredients are moistened. Shape into 2 balls.
Filling
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp. cinnamon
8 Granny Smith apples - peeled, cored and sliced
Directions
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar and cinnamon, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Pastry:
3 cups of flour
1 cup + 2 T shortening
1 1/2 tsp. salt
7 or so T cold water
Combine flour and salt; cut in shortening with pastry blender till mixture resembles coarse meal. Sprinkle cold water, 1T at a time, evenly over surface; stir with fork till all ingredients are moistened. Shape into 2 balls.
Sunday, November 8, 2009
Layered Ice Cream Cake
I saw this recipe on TLC and thought it sounded so good. I haven't actually made it so if any of you make it, let me know how you liked it.
Ingredients:
24 ice cream sandwiches
8 oz cool whip
2 king-size butterfinger candy bars crushed
1 squeeze-bottle chocolate syrup
1 squeeze-bottle caramel topping
Instructions:
Arrange in six layers in a 9x13-inch pan:
First layer: 12 ice cream sandwiches placed over the bottom of the pan
Second layer: half of the cool whip
Third layer: half of the crushed butterfinger candy bars, topped with half the bottle of chocolate syrup and half the bottle of caramel topping.
Repeat layers 1-3. Freeze and eat as desired.
Ingredients:
24 ice cream sandwiches
8 oz cool whip
2 king-size butterfinger candy bars crushed
1 squeeze-bottle chocolate syrup
1 squeeze-bottle caramel topping
Instructions:
Arrange in six layers in a 9x13-inch pan:
First layer: 12 ice cream sandwiches placed over the bottom of the pan
Second layer: half of the cool whip
Third layer: half of the crushed butterfinger candy bars, topped with half the bottle of chocolate syrup and half the bottle of caramel topping.
Repeat layers 1-3. Freeze and eat as desired.
Thursday, October 29, 2009
Crock Pot Potato Chowder
I'm not a big soup person, but I really liked this soup from "Real Mom Kitchen". It was really yummy. I think the cream cheese is what made it so good to me. I am a big fan of cream cheese.
Crock Pot Potato Chowder
8 cups diced potatoes
1/3 cup onion, chopped
3 knorr boullion cubes (these are two teaspoons in size, so I used 6 teaspoons of my boullion powder)
6 cups water
1 10 3/4 ounce condensed cream of chicken soup
1 8 ounce package cream cheese
1/2 lb. of bacon, cooked and crumbled
Dried parsley or sliced green onions for garnish-optional
Combine potatoes, onion, water, boullion, and chicken soup in the crock pot. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese to crock pot and blend. Top with bacon and parsley or onions before serving.
Crock Pot Potato Chowder
8 cups diced potatoes
1/3 cup onion, chopped
3 knorr boullion cubes (these are two teaspoons in size, so I used 6 teaspoons of my boullion powder)
6 cups water
1 10 3/4 ounce condensed cream of chicken soup
1 8 ounce package cream cheese
1/2 lb. of bacon, cooked and crumbled
Dried parsley or sliced green onions for garnish-optional
Combine potatoes, onion, water, boullion, and chicken soup in the crock pot. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese to crock pot and blend. Top with bacon and parsley or onions before serving.
Thursday, October 1, 2009
Corn Bread and Honey Butter
I somehow lost all of my recipe books and favorite recipes I've printed and saved over the last 4 years. I remember seeing them while unpacking when we got here, but I have no idea where they got put. I've looked everywhere. So, my favorite corn bread recipe is gone. But I found a pretty good replacement from My Kitchen Cafe. It's more cake like than your average corn bread, but the kids LOVE it. We also tried the honey butter recipe and really liked it. Not at all good for you, but good. haha.
Cornbread
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk
Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.
Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff
Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).
Cornbread
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk
Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.
Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff
Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).
Wednesday, September 30, 2009
Buttermilk Chocolate Cake (from Monnie Olsen)
Cream together:
2 cups sugar
1 cup butter
2 eggs
1 t. vanilla
Add: 1 cup buttermilk
Sift together, then add:
1/2 cup cocoa
2 1/2 cups flour
1/2 t. salt
Just before putting in oven, add:
1 scant cup boiling water
2 t. baking soda
Bake in cookie sheet at 350 for about 30 min or less until it tests done. (Her instructions were for a longer time, but I find around 25 min about right for this amount of batter in a cookie sheet.)
She included this frosting recipe to go with the cake, but says she likes to use the alternate Chocolate Fudge recipe that follows it.
Frosting:
1 cup sugar
1 egg
1 square baking chocolate
4 T cream
Stir while cooking 5 minutes till soft ball stage. Add: 1/2 t. vanilla. Spread on cake while hot.
Chocolate Fudge:
2 c. sugar
1 c. cream
2 T. light Karo
dash of salt
1 square unsweetened baking chocolate
1 t. vanilla
Combine ingredients. Turn burner to high, stir until it boils. Take spoon out, insert thermometer and reduce heat to med low. Cook fudge to 228 degrees. Remove thermometer, remove pan from stove to cool. Do not disturb until cool. Beat until no longer glossy. Spread on cake.
2 cups sugar
1 cup butter
2 eggs
1 t. vanilla
Add: 1 cup buttermilk
Sift together, then add:
1/2 cup cocoa
2 1/2 cups flour
1/2 t. salt
Just before putting in oven, add:
1 scant cup boiling water
2 t. baking soda
Bake in cookie sheet at 350 for about 30 min or less until it tests done. (Her instructions were for a longer time, but I find around 25 min about right for this amount of batter in a cookie sheet.)
She included this frosting recipe to go with the cake, but says she likes to use the alternate Chocolate Fudge recipe that follows it.
Frosting:
1 cup sugar
1 egg
1 square baking chocolate
4 T cream
Stir while cooking 5 minutes till soft ball stage. Add: 1/2 t. vanilla. Spread on cake while hot.
Chocolate Fudge:
2 c. sugar
1 c. cream
2 T. light Karo
dash of salt
1 square unsweetened baking chocolate
1 t. vanilla
Combine ingredients. Turn burner to high, stir until it boils. Take spoon out, insert thermometer and reduce heat to med low. Cook fudge to 228 degrees. Remove thermometer, remove pan from stove to cool. Do not disturb until cool. Beat until no longer glossy. Spread on cake.
Wednesday, September 9, 2009
Some more crock pot recipes
Sweet and Spicy Slow Cooker Chicken
1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)
Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however you desire.
I loved putting this chicken in the small soft corn tortilla shells with cheese and lettuce. I was seriously addicted to these little tacos when I was pregnant! We always have a lot left over, and I was up late at night eating these. I was a little worried about the tomato chunks because I am weird and the texture of warm, squishy tomatoes makes me queasy, but they just blend right in with the chicken and make it super moist and yummy.
Creamy Italian Chicken
4-6 boneless, skinless chicken breasts
1 8 ounce package cream cheese
2 cans cream of chicken soup
1 packet dry italian dressing seasoning
Place the chicken in the crock pot and sprinkle the italian seasoning over it. Mix the cream cheese and soup. Pour the mixture over the chicken and cook on low for 8 hours. Serve over rice or noodles. (We love it on rice. We've never tried it on noodles.)
This recipe has become one of my staple recipes. It's really simple and yummy. And it makes a lot of left overs to have for lunches or dinners throughout the week.
1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)
Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however you desire.
I loved putting this chicken in the small soft corn tortilla shells with cheese and lettuce. I was seriously addicted to these little tacos when I was pregnant! We always have a lot left over, and I was up late at night eating these. I was a little worried about the tomato chunks because I am weird and the texture of warm, squishy tomatoes makes me queasy, but they just blend right in with the chicken and make it super moist and yummy.
Creamy Italian Chicken
4-6 boneless, skinless chicken breasts
1 8 ounce package cream cheese
2 cans cream of chicken soup
1 packet dry italian dressing seasoning
Place the chicken in the crock pot and sprinkle the italian seasoning over it. Mix the cream cheese and soup. Pour the mixture over the chicken and cook on low for 8 hours. Serve over rice or noodles. (We love it on rice. We've never tried it on noodles.)
This recipe has become one of my staple recipes. It's really simple and yummy. And it makes a lot of left overs to have for lunches or dinners throughout the week.
Sunday, September 6, 2009
Crockpot recipes
Okay, I posted four crockpot recipes below, but I have a disclaimer to make. I haven't actually tried these four recipes yet. However, they are recipes from my Winder 4th Ward Cookbook (my last ward in Utah), so I feel some level of confidence that they will be good. (Hopefully, that confidence isn't misplaced.) I'm planning to make the crockpot taco soup later this week, so I'll let you know how it turns out. The BBQ pork one also sounds really yummy, but I keep wondering if the process would be a pain instead of a timesaver...and I'm going for time saving.
I cooked a roast in my crockpot today and boy was it YUMMY!! You guys probably already have your fabulous recipes for roasts and this one is a pretty standard recipe I think. Still it turns out good. (3-4 pound roast, potatoes, carrots, 1 can cream of mushroom soup, 1 pkg lipton onion soup mix, cook on low for 8-12 hours, or on high for 4-6 hours...I also added a quartered onion in.)
If anyone else has a chance to post any quick crockpot recipes I'd love it (and Heidi too, it sounds like)! I need to find some more that will be time saving and that Alex and I will like.
I have a couple of other recipes (Crockpot Beef Stew and Crockpot Chicken Cacciatore), but I'm not sure where those recipes came from so I didn't post them. If anyone wants me to post them, I will; otherwise, I'll wait to see if they are any good if or when I try them.
Post-Edit: I've tried the Crockpot Taco Soup now and it was really good!!
I cooked a roast in my crockpot today and boy was it YUMMY!! You guys probably already have your fabulous recipes for roasts and this one is a pretty standard recipe I think. Still it turns out good. (3-4 pound roast, potatoes, carrots, 1 can cream of mushroom soup, 1 pkg lipton onion soup mix, cook on low for 8-12 hours, or on high for 4-6 hours...I also added a quartered onion in.)
If anyone else has a chance to post any quick crockpot recipes I'd love it (and Heidi too, it sounds like)! I need to find some more that will be time saving and that Alex and I will like.
I have a couple of other recipes (Crockpot Beef Stew and Crockpot Chicken Cacciatore), but I'm not sure where those recipes came from so I didn't post them. If anyone wants me to post them, I will; otherwise, I'll wait to see if they are any good if or when I try them.
Post-Edit: I've tried the Crockpot Taco Soup now and it was really good!!
Down South Barbeque (Crockpot)
2 onions sliced
4-5 lb pork roast or fresh picnic ham
5-6 cloves
1/2 cup water
16 oz bottle BBQ sauce
1 large onion, chopped
Put half of the sliced onion in the bottom of crockpot, then add meat, cloves, and water with remaining onion on top. Cover and cook overnight or 8-12 hours on low. Remove bone and fat from meat. Put meat back in crockpot. Add chopped onion and BBQ sauce and cover and cook an additional 3 to 5 hours on high or 8 to 12 hours on low. Stirring two or three times. Serve on buns.
(From the Winder 4th Ward Cookbook, donated by Joan Cheney...I think.)
4-5 lb pork roast or fresh picnic ham
5-6 cloves
1/2 cup water
16 oz bottle BBQ sauce
1 large onion, chopped
Put half of the sliced onion in the bottom of crockpot, then add meat, cloves, and water with remaining onion on top. Cover and cook overnight or 8-12 hours on low. Remove bone and fat from meat. Put meat back in crockpot. Add chopped onion and BBQ sauce and cover and cook an additional 3 to 5 hours on high or 8 to 12 hours on low. Stirring two or three times. Serve on buns.
(From the Winder 4th Ward Cookbook, donated by Joan Cheney...I think.)
Crockpot Taco Soup
32 oz can of tomato juice
1 can kidney beans - undrained
1 can pinto beans - undrained
1 can corn - undrained
1 lb cooked hamburger
1 can rotelle tomatoes
1 pkg taco seasoning
1 pkg ranch dressing mix
1/3 cup brown sugar
Mix all ingredients in the crockpot and simmer at least 5 hours. Serve with sour cream, grated cheese, and taco chips.
(This recipe was also in the Winder 4th Ward Cookbook, donated by Chris Zito.)
1 can kidney beans - undrained
1 can pinto beans - undrained
1 can corn - undrained
1 lb cooked hamburger
1 can rotelle tomatoes
1 pkg taco seasoning
1 pkg ranch dressing mix
1/3 cup brown sugar
Mix all ingredients in the crockpot and simmer at least 5 hours. Serve with sour cream, grated cheese, and taco chips.
(This recipe was also in the Winder 4th Ward Cookbook, donated by Chris Zito.)
Crockpot Pizza
1 pkg (12 oz) wide egg noodles
1-1/2 pounds ground beef or turkey
1/4 cup chopped onion
1 jar spaghetti sauce
1 can (4.5 oz) sliced mushrooms, drained
1-1/2 tsp Italian seasoning
1 pkg (3.5 oz) sliced pepperoni, halved
3 cups shredded mozzarella cheese
3 cups shredded cheddar cheese
Cook noodles according to package directions. Meanwhile, in a large skillet cook beef and onion over medium heat until mean is no longer pink, drain. Stir in spaghetti sauce, mushrooms, and seasoning. Drain noodles. In a 5-qt slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheeses. Repeat layers twice. Cover and cook on low for 3-4 hours or until heated through and cheese is melted.
6-8 servings
(Also from Winder 4th Ward Cookbook, donated by Joan Cheney)
1-1/2 pounds ground beef or turkey
1/4 cup chopped onion
1 jar spaghetti sauce
1 can (4.5 oz) sliced mushrooms, drained
1-1/2 tsp Italian seasoning
1 pkg (3.5 oz) sliced pepperoni, halved
3 cups shredded mozzarella cheese
3 cups shredded cheddar cheese
Cook noodles according to package directions. Meanwhile, in a large skillet cook beef and onion over medium heat until mean is no longer pink, drain. Stir in spaghetti sauce, mushrooms, and seasoning. Drain noodles. In a 5-qt slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheeses. Repeat layers twice. Cover and cook on low for 3-4 hours or until heated through and cheese is melted.
6-8 servings
(Also from Winder 4th Ward Cookbook, donated by Joan Cheney)
Crockpot Apricot Chicken
yams or sweet potatoes, cut in pieces (to your desired amount)
1 can chicken broth
1/2 cup apricot spreadable or jam, may add dried apricot
chicken breast or turkey, cut in pieces (to your desired amount)
1 bay leaf (discard when finished)
Place a layer of yams at the bottom of the crockpot, and then the chicken. Mix together jam and chicken broth and pour over chicken. Cook for 7 hrs in the crockpot.
Faster Method: Place yams and sauce mixture in the crockpot and microwave until it's hot, add chicken and cook until it is finished.
(From my Winder 4th Ward Cookbook. Irene Kikkert contributed this recipe.)
1 can chicken broth
1/2 cup apricot spreadable or jam, may add dried apricot
chicken breast or turkey, cut in pieces (to your desired amount)
1 bay leaf (discard when finished)
Place a layer of yams at the bottom of the crockpot, and then the chicken. Mix together jam and chicken broth and pour over chicken. Cook for 7 hrs in the crockpot.
Faster Method: Place yams and sauce mixture in the crockpot and microwave until it's hot, add chicken and cook until it is finished.
(From my Winder 4th Ward Cookbook. Irene Kikkert contributed this recipe.)
Wednesday, August 19, 2009
Crockpot ideas
I am starting to teach piano lessons again. I have mixed feelings...but I need to help where I can. My time for cooking is going to be sparse! Do any of you have any good crock pot recipes that you like? Any other quick meal ideas would be appreciated!
Monday, August 10, 2009
Pot of S'mores
Prep Time: about 25 minutes
Makes: 12 Servings
You'll Need:
-1 pkg. (14 1/2 oz.) whole graham crackers, crushed
-1/2 c. butter
-1 can (14 oz.) sweetened condensed milk
-2 c. (12. oz) milk chocolate chips
-1 c. butterscotch chips (we actually used peanut butter chips instead)
-2 c. mini marshmallows
Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips
Line dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press into bottom of dutch oven. Pour milk over crust and sprinkle with chocolate chips and butterscotch chips. Top with marshmallows and cover dutch oven.
When briquettes are covered with white ash, place oven directly on top of 6 and put remaining on top. Cook for 15 minutes or until chips are melted.
-This was way good but extremely rich! make sure you have some milk to drink with it!
enjoy! we sure did!
love, Marlee
Makes: 12 Servings
You'll Need:
-1 pkg. (14 1/2 oz.) whole graham crackers, crushed
-1/2 c. butter
-1 can (14 oz.) sweetened condensed milk
-2 c. (12. oz) milk chocolate chips
-1 c. butterscotch chips (we actually used peanut butter chips instead)
-2 c. mini marshmallows
Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips
Line dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press into bottom of dutch oven. Pour milk over crust and sprinkle with chocolate chips and butterscotch chips. Top with marshmallows and cover dutch oven.
When briquettes are covered with white ash, place oven directly on top of 6 and put remaining on top. Cook for 15 minutes or until chips are melted.
-This was way good but extremely rich! make sure you have some milk to drink with it!
enjoy! we sure did!
love, Marlee
Thursday, August 6, 2009
Baked Chicken Taquitos
Hey guys! It's Marlee :) I tried this recipe a couple of days ago and I LOVED it!! This recipe is so good!
Baked Chicken Taquitos
(Makes 10-12 Taquitos)
Ingredients:
- 4 oz. cream cheese, softened
- 1/4 c. green salsa
- 1 tablespoon fresh lime juice, which is about half a lrg. lime (this is key!! FRESH! it's way better!)
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons chopped cilantro
- 2 c. shredded cheese
- 2 chicken breasts, cooked and shredded
- Small yellow/white corn tortillas (I would recommend really fresh, moist ones... the ones I used cracked a lot!)
- cooking spray
*Heat oven to 425 degrees. Line a baking sheet with tin foil and coat with cooking spray.
In a medium bowl, mix cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine and then add cilantro. Add chicken and cheese.
Working with a few tortillas at a time, place 2-3 torillas between damp paper towels and microwave for about 30 seconds or until tortillas are soft enough that the wont crack. Place 1 tablespoon of chicken mixture on lower third of soft tortilla. keeping it 1/2" from the edges, the roll tightly. Place them seam down on baking sheet (be quick or tortillas will crack on the baking sheet). Spray with cooking spray and coat lightly with salt.
Bake for 15-20 minutes or until crisp. Serve imediatly with dips of your choice (we just used sour cream and some of the left over green salsa! it was so good!)
So there ya go! :) If you try it I hope you like it! :)
From,
Mars
Baked Chicken Taquitos
(Makes 10-12 Taquitos)
Ingredients:
- 4 oz. cream cheese, softened
- 1/4 c. green salsa
- 1 tablespoon fresh lime juice, which is about half a lrg. lime (this is key!! FRESH! it's way better!)
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons chopped cilantro
- 2 c. shredded cheese
- 2 chicken breasts, cooked and shredded
- Small yellow/white corn tortillas (I would recommend really fresh, moist ones... the ones I used cracked a lot!)
- cooking spray
*Heat oven to 425 degrees. Line a baking sheet with tin foil and coat with cooking spray.
In a medium bowl, mix cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine and then add cilantro. Add chicken and cheese.
Working with a few tortillas at a time, place 2-3 torillas between damp paper towels and microwave for about 30 seconds or until tortillas are soft enough that the wont crack. Place 1 tablespoon of chicken mixture on lower third of soft tortilla. keeping it 1/2" from the edges, the roll tightly. Place them seam down on baking sheet (be quick or tortillas will crack on the baking sheet). Spray with cooking spray and coat lightly with salt.
Bake for 15-20 minutes or until crisp. Serve imediatly with dips of your choice (we just used sour cream and some of the left over green salsa! it was so good!)
So there ya go! :) If you try it I hope you like it! :)
From,
Mars
Thursday, July 16, 2009
Watermellon Lemonade
Along the same lines as the watermellon margaritas, I just found this recipe for watermellon lemonade. I haven't tried it yet, but I bet it is just as good for those of you who aren't as into margaritas. :) Here's the link.
http://good-life-eats.blogspot.com/2009/05/watermelon-lemonade.html
If anyone tries this before I do you will have to post and let me know if you liked it.
http://good-life-eats.blogspot.com/2009/05/watermelon-lemonade.html
If anyone tries this before I do you will have to post and let me know if you liked it.
Wednesday, July 15, 2009
I have to share!!!
I am so excited! I have to share with you all. I submitted a variation of the recipe I posted on here, Saturday brunch (under breakfasts), into the cache valley cheese cooking contest and I am a finalist!!! I have to go to the state fair park on August 22nd for a cook off. I have won at least $1000 and if I win the cook off I will $5000! How cool is that?!?! I have a whole stack of papers that I have to fill out and have notarized and IRS forms to fill out. It's a little overwhelming but I am so stoked!! My poor family is going to be eating a lot of quiche in the next month. I have to perfect it :) WOOHOOO!!!! crazy.
Wednesday, July 8, 2009
Virgin Watermelon Margaritas
Edited to alter recipe. 6 tablespoons of lime juice isn't quite enough. 8 seems to taste better. More margarita-ee to me. :)
A couple people have asked me how to make these so I figured I'd post it on here. :)
4 cups of seedless watermelon chunks.
8 T lime juice
2 or 3 T sugar. (or to taste.)
4 cup of ice
1/8 t. Salt
Combine all ingredients in a blender and blend until smooth. Poor into glasses and garish with either lime wedges of watermelon wedges (optional of course). You can also coat the rim of the glasses with salt or sugar. It's up to you. I tried it both with and without salt on the rim and it was really good both ways. Serves 4.
To coat the rim of the glass you have to dip it in lime juice first so it will stick.
A couple people have asked me how to make these so I figured I'd post it on here. :)
4 cups of seedless watermelon chunks.
8 T lime juice
2 or 3 T sugar. (or to taste.)
4 cup of ice
1/8 t. Salt
Combine all ingredients in a blender and blend until smooth. Poor into glasses and garish with either lime wedges of watermelon wedges (optional of course). You can also coat the rim of the glasses with salt or sugar. It's up to you. I tried it both with and without salt on the rim and it was really good both ways. Serves 4.
To coat the rim of the glass you have to dip it in lime juice first so it will stick.
Thursday, May 21, 2009
Cheese-Filled Jumbo Shells
Makes 8-10 servings.
1 package (12 oz.) American Beauty Jumbo Shells
4 cups (2 lbs.) cottage cheese
2 cups (8 oz.) grated mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 tablespoon dried parsley leaves
¾ teaspoon dried oregano leaves
½ teaspoon salt
¼ teaspoon ground black pepper
3 cups (about 28 oz. jar) spaghetti sauce
Cook pasta according to package directions. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt, and pepper. In 13x9x2-inch baking dish**, spread ½ cup spaghetti sauce. Fill each cooked shell with about 2 tablespoons cheese mixture and place in baking dish (layer some on top, if necessary). Pour spaghetti sauce over all filled shells. Sprinkle with some additional Parmesan cheese, if desired. Cover with foil. Bake 35 minutes (or until hot and bubbly) at 350 degrees.
*MAKE-AHEAD DIRECTIONS:
Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated jumbo shells at 350 degrees for about 1 hour; frozen jumbo shells at 350 degrees for about 2 hours or until hot and bubbly.
**If you’re only feeding 2-4 people, you can split this recipe in two and put each half in an 8x8-inch baking dish; bake one and freeze one for later. Cut baking times down if using smaller dishes (cook until hot and bubbly in the center.)
1 package (12 oz.) American Beauty Jumbo Shells
4 cups (2 lbs.) cottage cheese
2 cups (8 oz.) grated mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 tablespoon dried parsley leaves
¾ teaspoon dried oregano leaves
½ teaspoon salt
¼ teaspoon ground black pepper
3 cups (about 28 oz. jar) spaghetti sauce
Cook pasta according to package directions. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt, and pepper. In 13x9x2-inch baking dish**, spread ½ cup spaghetti sauce. Fill each cooked shell with about 2 tablespoons cheese mixture and place in baking dish (layer some on top, if necessary). Pour spaghetti sauce over all filled shells. Sprinkle with some additional Parmesan cheese, if desired. Cover with foil. Bake 35 minutes (or until hot and bubbly) at 350 degrees.
*MAKE-AHEAD DIRECTIONS:
Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated jumbo shells at 350 degrees for about 1 hour; frozen jumbo shells at 350 degrees for about 2 hours or until hot and bubbly.
**If you’re only feeding 2-4 people, you can split this recipe in two and put each half in an 8x8-inch baking dish; bake one and freeze one for later. Cut baking times down if using smaller dishes (cook until hot and bubbly in the center.)
Black Bean Quesadillas
My family (and everyone else we've served this to) loves these! And they're really good for you! Smaller families should cut this recipe in half, as it serves 8.
2 cans (15 oz each) black beans, drained
4 tsp. chili powder
½ tsp. ground cumin
2 tsp. crushed fresh garlic
1 very large (or 2 small) red bell pepper, cut into thin strips
1 large onion, cut into thin wedges
8 homestyle flour tortillas
2 cups shredded mozzerella cheese (or reduced-fat monterey jack or cheddar)
Nonstick olive oil cooking spray
Toppings:
1 cup nonfat or light sour cream
1 cup diced tomato
½ cup thinly sliced green onions
one small can sliced olives
Place the beans, chili powder, and cumin in food processer and blend (or mash with a fork) until the mixture has the consistency of refried beans. Set aside.
Coat a large nonstick skillet with cooking spray and preheat over med-hi heat. Add the garlic, peppers, and onion and stir-fry for about 3 minutes, or until the vegetables are crisp-tender. Cover the skillet periodically if it begins to dry out. (The steam from the cooking vegetables will moisten the skillet.) Add a few tsp. of water only if necessary. Remove the skillet from the heat, and set aside.
Arrange the tortillas on a flat surface, and spread 1/8 of the bean mixture over one half of each tortilla, extending the filling all the way to the edge. Layer 1/8 of the pepper mixture over the beans on each tortilla. Sprinkle each with ¼ cup cheese. Fold the top half of each tortilla over the bottom half to enclose the filling.
Coat a large baking sheet with nonstick cooking spray. Arrange the quesadillas on the sheet, and spray the tops lightly with the cooking spray. Bake uncovered at 400 degrees for 4 minutes. Turn them over and bake for an additional 5 minutes, or until the cheese has melted and the quesadillas are heated through. Serve topped with sour cream, tomatoes, onions, and olives.
2 cans (15 oz each) black beans, drained
4 tsp. chili powder
½ tsp. ground cumin
2 tsp. crushed fresh garlic
1 very large (or 2 small) red bell pepper, cut into thin strips
1 large onion, cut into thin wedges
8 homestyle flour tortillas
2 cups shredded mozzerella cheese (or reduced-fat monterey jack or cheddar)
Nonstick olive oil cooking spray
Toppings:
1 cup nonfat or light sour cream
1 cup diced tomato
½ cup thinly sliced green onions
one small can sliced olives
Place the beans, chili powder, and cumin in food processer and blend (or mash with a fork) until the mixture has the consistency of refried beans. Set aside.
Coat a large nonstick skillet with cooking spray and preheat over med-hi heat. Add the garlic, peppers, and onion and stir-fry for about 3 minutes, or until the vegetables are crisp-tender. Cover the skillet periodically if it begins to dry out. (The steam from the cooking vegetables will moisten the skillet.) Add a few tsp. of water only if necessary. Remove the skillet from the heat, and set aside.
Arrange the tortillas on a flat surface, and spread 1/8 of the bean mixture over one half of each tortilla, extending the filling all the way to the edge. Layer 1/8 of the pepper mixture over the beans on each tortilla. Sprinkle each with ¼ cup cheese. Fold the top half of each tortilla over the bottom half to enclose the filling.
Coat a large baking sheet with nonstick cooking spray. Arrange the quesadillas on the sheet, and spray the tops lightly with the cooking spray. Bake uncovered at 400 degrees for 4 minutes. Turn them over and bake for an additional 5 minutes, or until the cheese has melted and the quesadillas are heated through. Serve topped with sour cream, tomatoes, onions, and olives.
White Chocolate Macadamia Nut Cookies
1 cup butter
2 cups sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 2/3 cups white chocolate chips
4 oz macadamia nuts, chopped
1. Preheat oven to 350 degrees.
2. In a large mixer bowl, beat butter and sugar until creamy. Add eggs and vanilla; beat until light and fluffy.
3. In a separate bowl, stir together flour, baking soda and salt; gradually blend into butter mixture.
4. Stir in vanilla chips and macadamia nuts. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake for 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten upon cooling.) Cool slightly, then remove from cookie sheet to wire rack to cool completely.
Makes 4 dozen
2 cups sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 2/3 cups white chocolate chips
4 oz macadamia nuts, chopped
1. Preheat oven to 350 degrees.
2. In a large mixer bowl, beat butter and sugar until creamy. Add eggs and vanilla; beat until light and fluffy.
3. In a separate bowl, stir together flour, baking soda and salt; gradually blend into butter mixture.
4. Stir in vanilla chips and macadamia nuts. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake for 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten upon cooling.) Cool slightly, then remove from cookie sheet to wire rack to cool completely.
Makes 4 dozen
Knock-You-Nakeds (AKA Turtle Brownies)
1 German chocolate cake mix
1/2 cup chopped nuts
1 cup evaporated milk, divided
1/2 cup butter, melted
60 caramel candies, unwrapped
1 cup chocolate chips
Combine dry cake mix, nuts, 1/2 cup of the evaporated milk, and butter; mix well. Press half of this mixture into the bottom of a greased 13" x 9" baking pan. Bake at 350 degrees for 10 minutes and remove from oven. Melt caramels with the other 1/2 cup of evaporated milk in a heavy saucepan or double boiler, over medium-high heat, stirring constantly. Spoon carefully onto baked mixture (it will be very soft, so avoid pouring caramel on, as it may go through to bottom of pan). Sprinkle chocolate chips over caramel layer. Drop (crumble) the rest of the dough evenly over the top. Bake for 15 more minutes. Cool completely before slicing.
Makes 20 servings.
1/2 cup chopped nuts
1 cup evaporated milk, divided
1/2 cup butter, melted
60 caramel candies, unwrapped
1 cup chocolate chips
Combine dry cake mix, nuts, 1/2 cup of the evaporated milk, and butter; mix well. Press half of this mixture into the bottom of a greased 13" x 9" baking pan. Bake at 350 degrees for 10 minutes and remove from oven. Melt caramels with the other 1/2 cup of evaporated milk in a heavy saucepan or double boiler, over medium-high heat, stirring constantly. Spoon carefully onto baked mixture (it will be very soft, so avoid pouring caramel on, as it may go through to bottom of pan). Sprinkle chocolate chips over caramel layer. Drop (crumble) the rest of the dough evenly over the top. Bake for 15 more minutes. Cool completely before slicing.
Makes 20 servings.
Carrot Pineapple Cake
It's been a while since I made this, but I remember it was really good.
2 cups sugar
1 1/2 cups vegetable oil
3 eggs
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups flour
2 cups carrots, shredded
1 (8 oz) can crushed pineapple, drained
2 tsp vanilla
1 cup chopped nuts
Cream sugar and oil. Add eggs; beat well. Add remaining ingredients and beat. Pour into a greased and floured 9" x 13" pan. Bake for 35-40 minutes at 350 degrees. Cool and frost.
Frosting:
3 cups sifted powdered sugar
1 tbsp milk
1 cube margarine (I'd probably cut this in half)
1 (8 oz) pkg cream cheese, softened
2 tsp vanilla
Beat all ingredients together until smooth.
2 cups sugar
1 1/2 cups vegetable oil
3 eggs
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups flour
2 cups carrots, shredded
1 (8 oz) can crushed pineapple, drained
2 tsp vanilla
1 cup chopped nuts
Cream sugar and oil. Add eggs; beat well. Add remaining ingredients and beat. Pour into a greased and floured 9" x 13" pan. Bake for 35-40 minutes at 350 degrees. Cool and frost.
Frosting:
3 cups sifted powdered sugar
1 tbsp milk
1 cube margarine (I'd probably cut this in half)
1 (8 oz) pkg cream cheese, softened
2 tsp vanilla
Beat all ingredients together until smooth.
Marla's Eclairs
These are kind of messy, so although they are a HUGE hit whenever Marla takes them anywhere, I think I'd just make them for my family. Marla is one of my neighbors (used to be my counselor), if you're wondering.
CREAM PUFFS:
Boil 1 cup water. Add 1 cube of margarine to water. Reduce heat.
Add 1 cup flour and 1/4 tsp salt to water/butter mixture. Mix to form a ball. Cool and add 4 eggs, one at a time. Beat until smooth.
Drop onto greased cookie sheet. Bake on highest oven rack at 450 degrees for 13 minutes, then 325 degrees for 15 minutes.
FILLING:
Mix 1 large vanilla pudding & pie filling mix, following instructions for pie filling. Stir in 8 oz of thawed frozen whipped topping. Place into an icing bag (use a tip with a large hole) and insert filling into cream puffs.
Top with your favorite chocolate frosting recipe (made a little thinner so it's more of a glaze than frosting).
CREAM PUFFS:
Boil 1 cup water. Add 1 cube of margarine to water. Reduce heat.
Add 1 cup flour and 1/4 tsp salt to water/butter mixture. Mix to form a ball. Cool and add 4 eggs, one at a time. Beat until smooth.
Drop onto greased cookie sheet. Bake on highest oven rack at 450 degrees for 13 minutes, then 325 degrees for 15 minutes.
FILLING:
Mix 1 large vanilla pudding & pie filling mix, following instructions for pie filling. Stir in 8 oz of thawed frozen whipped topping. Place into an icing bag (use a tip with a large hole) and insert filling into cream puffs.
Top with your favorite chocolate frosting recipe (made a little thinner so it's more of a glaze than frosting).
Fudgy Bonbons
1 (12 oz) pkg chocolate chips
1/4 cup butter
1 (14 oz) can sweetened condensed milk
2 cups flour
1/2 cup finely chopped nuts (optional)
1 tsp vanilla
60 Hugs candies, unwrapped
White chocolate chips (optional)
Heat oven to 350 degrees. In medium saucepan, combine chocolate chips & butter; cook and stir over low heat until chips are melted and smooth. Add sweetened condensed milk and mix well. In a bowl, combine flour, nuts, chocolate mixture, and vanilla; mix well. Shape 1 tbsp of dough around each Hugs candy, covering completely. Place on ungreased cookie sheet. Bake 6-8 minutes (do not overbake). Drizzle with melted white chocolate, if desired. Makes 5 dozen.
(These look cute with the white chocolate, but allow a long time for the chocolate to set up completely before covering with plastic or whatever. I usually melt the white chips in a ziploc bag in the microwave for 30 seconds at at time, then snip a tiny bit off one of the corners of the bag, and squeeze the chocolate over the cookies in a zigzag pattern.)
1/4 cup butter
1 (14 oz) can sweetened condensed milk
2 cups flour
1/2 cup finely chopped nuts (optional)
1 tsp vanilla
60 Hugs candies, unwrapped
White chocolate chips (optional)
Heat oven to 350 degrees. In medium saucepan, combine chocolate chips & butter; cook and stir over low heat until chips are melted and smooth. Add sweetened condensed milk and mix well. In a bowl, combine flour, nuts, chocolate mixture, and vanilla; mix well. Shape 1 tbsp of dough around each Hugs candy, covering completely. Place on ungreased cookie sheet. Bake 6-8 minutes (do not overbake). Drizzle with melted white chocolate, if desired. Makes 5 dozen.
(These look cute with the white chocolate, but allow a long time for the chocolate to set up completely before covering with plastic or whatever. I usually melt the white chips in a ziploc bag in the microwave for 30 seconds at at time, then snip a tiny bit off one of the corners of the bag, and squeeze the chocolate over the cookies in a zigzag pattern.)
Brownie Bottom Pudding Pie
This is SO easy and really yummy.
1 brownie mix (for 9"x13" pan)--you may need oil, eggs, etc. depending on the mix
1 (3 oz) pkg chocolate pudding & pie filling mix
Milk (about 1 3/4 cups)
8 oz carton of frozen whipped topping
Small chocolate bar (Symphony is good)
Mix and bake the brownie mix in 9" x 13" pan, as directed on box. Cool completely.
Prepare the chocolate pudding as directed on package, following directions for pie filling. Refrigerate until thickened. Spread over brownies.
Spread whipped topping over pudding layer (you may not need the whole carton, depending on how thick you like it).
Using a vegetable peeler, shave the chocolate bar onto the whipped topping to make chocolate curls. Refrigerate until ready to serve.
1 brownie mix (for 9"x13" pan)--you may need oil, eggs, etc. depending on the mix
1 (3 oz) pkg chocolate pudding & pie filling mix
Milk (about 1 3/4 cups)
8 oz carton of frozen whipped topping
Small chocolate bar (Symphony is good)
Mix and bake the brownie mix in 9" x 13" pan, as directed on box. Cool completely.
Prepare the chocolate pudding as directed on package, following directions for pie filling. Refrigerate until thickened. Spread over brownies.
Spread whipped topping over pudding layer (you may not need the whole carton, depending on how thick you like it).
Using a vegetable peeler, shave the chocolate bar onto the whipped topping to make chocolate curls. Refrigerate until ready to serve.
Wednesday, May 20, 2009
desserts anyone?
We have several functions coming up that require us to bring a dessert. I would love some fun new ideas. There are always the classics that I usually go to, but I would love some new ideas. Anyone run onto anything new and/or just wonderful?
Wednesday, May 6, 2009
GUILT-FREE ALFREDO
This one's a lower fat recipe, but still yummy!
1 can (14 1/2 oz) chicken broth (I used a buillon cube & water)
1/4 c. flour
1/4 t. garlic powder, or 2 cloves garlic, minced
1/4 t. pepper
1/3 cup plain yogurt
6 cups hot cooked fettuccine
6 T. grated parmesan cheese
chopped fresh parsley
In medium saucepan, gradually mix broth into flour, garlic powder and pepper until smooth. Over medium heat, cook until mixture boils and thickens, stirring constantly. Remove from heat. Stir in yogurt. Toss with fettuccine and 4 T cheese. Sprinkle with parsley and remaining cheese.
1 can (14 1/2 oz) chicken broth (I used a buillon cube & water)
1/4 c. flour
1/4 t. garlic powder, or 2 cloves garlic, minced
1/4 t. pepper
1/3 cup plain yogurt
6 cups hot cooked fettuccine
6 T. grated parmesan cheese
chopped fresh parsley
In medium saucepan, gradually mix broth into flour, garlic powder and pepper until smooth. Over medium heat, cook until mixture boils and thickens, stirring constantly. Remove from heat. Stir in yogurt. Toss with fettuccine and 4 T cheese. Sprinkle with parsley and remaining cheese.
Homemade Noodles
4 eggs, beaten
2 t salt
1/2 c milk
4 c flour
Combine egg, salt and milk; add enough flour to make a stiff dough. Roll out dough very thin on floured surface. Let stand 20 minutes. Use pizza cutter to cut dough in to noodles. Drop into boiling water. Cook until tender.
2 t salt
1/2 c milk
4 c flour
Combine egg, salt and milk; add enough flour to make a stiff dough. Roll out dough very thin on floured surface. Let stand 20 minutes. Use pizza cutter to cut dough in to noodles. Drop into boiling water. Cook until tender.
Confetti Chili
Danette's recipe...very good!
1/2 lb hamburger
1 c onion
1 c chopped red bell pepper
2 garlic cloves minced
3 t chili powder
1 t cumin (optional)
1/2 t salt
1/2 t dried oregano leaves
1/4 t crushed red pepper flakes
1 28 oz can of diced tomatoes
1 15 oz can black beans (or dark bean)
1 19 oz can cannelloni beans (or light bean)
1 c frozen corn
Brown hamburger, onions, bell pepper, and garlic. Drain. Stir in all ingredients, except the corn. Bring to a boil. Reduce heat and simmer 20 minutes. Add corn. Cover and simmer 8 more minutes.
1/2 lb hamburger
1 c onion
1 c chopped red bell pepper
2 garlic cloves minced
3 t chili powder
1 t cumin (optional)
1/2 t salt
1/2 t dried oregano leaves
1/4 t crushed red pepper flakes
1 28 oz can of diced tomatoes
1 15 oz can black beans (or dark bean)
1 19 oz can cannelloni beans (or light bean)
1 c frozen corn
Brown hamburger, onions, bell pepper, and garlic. Drain. Stir in all ingredients, except the corn. Bring to a boil. Reduce heat and simmer 20 minutes. Add corn. Cover and simmer 8 more minutes.
Clam Chowder
3 cans (6 1/2 oz) minced clams
2 c onion, chopped fine
2 c celery, finely diced
4 c potatoes, diced
3/4 c butter
3/4 c flour
1 qt half -n- half cream (I usually use whole milk)
1 1/2 t salt
dash of pepper
1/2 t sugar
Drain juice from clams and pour it over the vegetables in medium sauce pan. Add enough water to barely cover vegetables. Simmer, covered, over medium heat until the potatoes are tender. In the meantime, melt butter, add flour and blend. Cook a minute or two. Add cream and cook, stirring constantly until smooth and thick. Add undrained vegetables and clams. Heat through. Season with salt, pepper and sugar to taste.
2 c onion, chopped fine
2 c celery, finely diced
4 c potatoes, diced
3/4 c butter
3/4 c flour
1 qt half -n- half cream (I usually use whole milk)
1 1/2 t salt
dash of pepper
1/2 t sugar
Drain juice from clams and pour it over the vegetables in medium sauce pan. Add enough water to barely cover vegetables. Simmer, covered, over medium heat until the potatoes are tender. In the meantime, melt butter, add flour and blend. Cook a minute or two. Add cream and cook, stirring constantly until smooth and thick. Add undrained vegetables and clams. Heat through. Season with salt, pepper and sugar to taste.
Cheesy Potato Soup
This is a recipe I got from Danette...one of my favorite soups.
4 c potatoes
1 c celery
1 c carrots
1/2 c onions
3 c water
2 t salt
Boil veggies in water (with the salt) about 10 minutes.
1/2 c butter or margarine
1/2 c flour
1 qt milk
1 lb grated cheese (about 2 cups)
1 c chopped ham
In 2 quart sauce pan, melt butter on medium heat. Remove from heat and add flour and salt. Put back on heat and stir until smooth. Add milk. Bring to a boil. Boil for one minute. Add to undrained vegetables. Fold in cheese and ham. Stir until melted.
4 c potatoes
1 c celery
1 c carrots
1/2 c onions
3 c water
2 t salt
Boil veggies in water (with the salt) about 10 minutes.
1/2 c butter or margarine
1/2 c flour
1 qt milk
1 lb grated cheese (about 2 cups)
1 c chopped ham
In 2 quart sauce pan, melt butter on medium heat. Remove from heat and add flour and salt. Put back on heat and stir until smooth. Add milk. Bring to a boil. Boil for one minute. Add to undrained vegetables. Fold in cheese and ham. Stir until melted.
Cucumber Punch
I would drink this constantly if I could...so refreshing!
1 (2 liter) Diet Sprite
1 large can Limeade (concentrate)
Ice
Cucumber slices
Serve in a punch bowl and add cucumber slices just before serving.
1 (2 liter) Diet Sprite
1 large can Limeade (concentrate)
Ice
Cucumber slices
Serve in a punch bowl and add cucumber slices just before serving.
Sweet Cinnamon Biscuits
I have actually never tried this recipe before, but it looks good. For those of you who are leery of using recipes with yeast, this would be a good substitute.
2 c flour
1 T baking powder
1 t salt
1/4 t baking soda
1/4 c oil
3/4 c buttermilk
1/2 c butter, softened
3/4 c sugar
1 t cinnamon
Combiine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15X8 inch rectangle. Spread butter over the dough. Combine sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll dough up jelly roll fashion, starting from one long side. Pinch seam to seal. Cut the rolls into 1 1/2 inch slices. Arrange in a greased 9" round baking pan. Bake until lightly browned, about 15-20 minutes. Drizzle with a glaze icing.
Glaze:
1/2 c powdered sugar
1 T milk (plus extra if needs thinning)
1/4 t vanilla
2 c flour
1 T baking powder
1 t salt
1/4 t baking soda
1/4 c oil
3/4 c buttermilk
1/2 c butter, softened
3/4 c sugar
1 t cinnamon
Combiine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15X8 inch rectangle. Spread butter over the dough. Combine sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll dough up jelly roll fashion, starting from one long side. Pinch seam to seal. Cut the rolls into 1 1/2 inch slices. Arrange in a greased 9" round baking pan. Bake until lightly browned, about 15-20 minutes. Drizzle with a glaze icing.
Glaze:
1/2 c powdered sugar
1 T milk (plus extra if needs thinning)
1/4 t vanilla
Chocolate Pancakes
Dave had these at a scout activity at Lana Barney's house. Needless to say he made me call and get the recipe :). I made it for my kids, however, and they weren't impressed with the sauce... they usually are wary of trying anything new (they are no fun to cook for)! It's maple syrup or nothing! Not very nutritious...good for special occasions.
1 1/2 c flour
3 t baking powder
1/2 t salt
3-6 T sugar (adjust to your taste)
3-6 T cocoa (adjust to your taste)
1 c + warmed milk
2 eggs, beaten
4 T soft butter
Combine dry ingredients. Add milk, eggs and butter. Blend until just mixed.
Sauce for Chocolate Pancakes:
1/2 c soft butter
1 1/2 c powdered sugar
2 T hot water
1 t vanilla or orange flavoring (orange flavoring makes the sauce taste less sweet)
Blend until smooth
1 1/2 c flour
3 t baking powder
1/2 t salt
3-6 T sugar (adjust to your taste)
3-6 T cocoa (adjust to your taste)
1 c + warmed milk
2 eggs, beaten
4 T soft butter
Combine dry ingredients. Add milk, eggs and butter. Blend until just mixed.
Sauce for Chocolate Pancakes:
1/2 c soft butter
1 1/2 c powdered sugar
2 T hot water
1 t vanilla or orange flavoring (orange flavoring makes the sauce taste less sweet)
Blend until smooth
Pani Keke Samoa (Samoan Pancake)
Dave got this recipe from a co-worker. They are really good, but a bit on the unhealthy side due to the fact that they are fried...we usually save them for special occasions like Christmas morning.
Makes about 30 pancakes
2 ripe bananas
3 1/2 c flour
1 1/4 c sugar
2 t baking powder
1 t vanilla
1 1/2 c coconut milk (can substitute water or milk)
3 1/2 c oil for frying
Mash bananas. Mix dry ingredients in a separate bowl. Fold in the mashed bananas (don't use a mixer). Add the liquid a little at a time to make folding easier. Heat oil on medium heat. Make golf ball sized balls and place in the oil (coating a spoon with oil helps keep the batter from sticking). When the batter is brown turn the cake over. Remove from oil when entire ball is nicely browned. If the cake pops up to the top immediately the oil is hot enough, if it browns too fast the oil is too hot. Eat once the cake cools enough to handle with bare hands.
Makes about 30 pancakes
2 ripe bananas
3 1/2 c flour
1 1/4 c sugar
2 t baking powder
1 t vanilla
1 1/2 c coconut milk (can substitute water or milk)
3 1/2 c oil for frying
Mash bananas. Mix dry ingredients in a separate bowl. Fold in the mashed bananas (don't use a mixer). Add the liquid a little at a time to make folding easier. Heat oil on medium heat. Make golf ball sized balls and place in the oil (coating a spoon with oil helps keep the batter from sticking). When the batter is brown turn the cake over. Remove from oil when entire ball is nicely browned. If the cake pops up to the top immediately the oil is hot enough, if it browns too fast the oil is too hot. Eat once the cake cools enough to handle with bare hands.
Breadsticks
This is Mom's breadstick recipe which I LOVE as does everyone else in my family...there are rarely any leftovers! They are quick and easy to make--very little rise time which is always nice when you're short on time. This recipe makes one cookie sheet full.
1 1/2 c warm water
1 T yeast
2 1/4 T sugar
1 t salt
3-3 1/2 c flour (again, I have made these with half whole wheat and they were great!)
1/2 c melted butter
Put yeast in warm water and let stand for about 5 minutes. Add remaining ingredients and mix well. Pour the melted butter on a cookie sheet and spread around. Roll out dough in a rectangle. Using a pizza cutter, cut the dough into strips. Put strips on the cookie sheet and roll them in the butter. Let rise 10-15 minutes. Bake 375 degrees for 20-25 minutes.
Note: For me, it's quicker to brush the pan with butter, then brush the breadsticks with butter instead of rolling each breadstick to coat them.
1 1/2 c warm water
1 T yeast
2 1/4 T sugar
1 t salt
3-3 1/2 c flour (again, I have made these with half whole wheat and they were great!)
1/2 c melted butter
Put yeast in warm water and let stand for about 5 minutes. Add remaining ingredients and mix well. Pour the melted butter on a cookie sheet and spread around. Roll out dough in a rectangle. Using a pizza cutter, cut the dough into strips. Put strips on the cookie sheet and roll them in the butter. Let rise 10-15 minutes. Bake 375 degrees for 20-25 minutes.
Note: For me, it's quicker to brush the pan with butter, then brush the breadsticks with butter instead of rolling each breadstick to coat them.
Best Biscuits
OK...here's my "healthy" biscuit recipe:
1 c flour
1 c whole wheat flour
1/4 c shortening
1/4 c oil
1 T baking powder
1/4 t salt
2 t sugar
2/3 to 3/4 c milk
Mix dry ingredients together. Cut in shortening; add oil and milk. Stir just until dough clings together. Knead gently on a floured surface 10-20 strokes. Roll or flatten to 1" thickness. Cut. Bake at 425 degrees for 8-10 minutes or until golden.
1 c flour
1 c whole wheat flour
1/4 c shortening
1/4 c oil
1 T baking powder
1/4 t salt
2 t sugar
2/3 to 3/4 c milk
Mix dry ingredients together. Cut in shortening; add oil and milk. Stir just until dough clings together. Knead gently on a floured surface 10-20 strokes. Roll or flatten to 1" thickness. Cut. Bake at 425 degrees for 8-10 minutes or until golden.
Angel Biscuits
These biscuits take a bit of forethought, but they are really good! They taste like a mixture of biscuit & roll.
4 1/2 t yeast
1/4 c warm water
2 c warm buttermilk
5 c flour
1/3 c sugar
1 T baking powder
1 t baking soda
2 t salt
1 c shortening
melted butter or margarine
Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. Combine dry ingredients; cut in shortening until mixture resembles coarse meal. Stir in yeast/buttermilk mixture; mix well. Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll to a 1/2" thickness. Cut out biscuits and place on a lightly greased baking sheet. Cover and let rise in a warm place about 1 1/2 hours. Bake 450 for 8-10 minutes. Lightly brush tops with melted butter. Yield: about 2 1/2 dozen.
4 1/2 t yeast
1/4 c warm water
2 c warm buttermilk
5 c flour
1/3 c sugar
1 T baking powder
1 t baking soda
2 t salt
1 c shortening
melted butter or margarine
Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. Combine dry ingredients; cut in shortening until mixture resembles coarse meal. Stir in yeast/buttermilk mixture; mix well. Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll to a 1/2" thickness. Cut out biscuits and place on a lightly greased baking sheet. Cover and let rise in a warm place about 1 1/2 hours. Bake 450 for 8-10 minutes. Lightly brush tops with melted butter. Yield: about 2 1/2 dozen.
Tuesday, May 5, 2009
Best Brownies
My absolute favorite brownie recipe...so far :)!
1/2 c butter or margarine, melted
1 c sugar
1 t vanilla extract
2 eggs
1/2 c flour
1/3 c cocoa
1/4 t baking powder
1/4 t salt
1/2 c chopped nuts (optional)
Creamy Brownie Frosting
Stir together butter, sugar and vanilla. Add eggs, beat well. Combine dry ingredients and gradually blend into egg mixture. Stir in nuts, if desired. Spread batter evenly in prepared 9" square baking pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool and frost.
Creamy Brownie Frosting:
3 T butter or margarine, softened
3 T cocoa
1 T light corn syrup or honey
1/2 t vanilla
1 c powdered sugar
1-2 T milk
Beat butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and milk; beat to spreading consistency.
1/2 c butter or margarine, melted
1 c sugar
1 t vanilla extract
2 eggs
1/2 c flour
1/3 c cocoa
1/4 t baking powder
1/4 t salt
1/2 c chopped nuts (optional)
Creamy Brownie Frosting
Stir together butter, sugar and vanilla. Add eggs, beat well. Combine dry ingredients and gradually blend into egg mixture. Stir in nuts, if desired. Spread batter evenly in prepared 9" square baking pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool and frost.
Creamy Brownie Frosting:
3 T butter or margarine, softened
3 T cocoa
1 T light corn syrup or honey
1/2 t vanilla
1 c powdered sugar
1-2 T milk
Beat butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and milk; beat to spreading consistency.
Pretzel Salad
Here's a jello salad (I'm sure you've all had) that is more like a dessert than a salad.
First layer:
2 c crushed pretzels
1 cube butter, melted
3 T sugar
Mix together then bake in cake pan at 400 for 7 min. Cool very well.
Second Layer:
8 oz. cream cheese
1 c sugar
8 oz. cool whip
Cream sugar & cream cheese together. Fold in cool whip.
Third layer:
2 c hot water
6 oz pkg strawberry jello
lg. bag of frozen strawberries
small can crushed pineapple, drained
Combine water and Jello. Add the frozen strawberries and pineapple to jello. Chill for 45 minutes. Pour over the other two layers. Chill and serve.
First layer:
2 c crushed pretzels
1 cube butter, melted
3 T sugar
Mix together then bake in cake pan at 400 for 7 min. Cool very well.
Second Layer:
8 oz. cream cheese
1 c sugar
8 oz. cool whip
Cream sugar & cream cheese together. Fold in cool whip.
Third layer:
2 c hot water
6 oz pkg strawberry jello
lg. bag of frozen strawberries
small can crushed pineapple, drained
Combine water and Jello. Add the frozen strawberries and pineapple to jello. Chill for 45 minutes. Pour over the other two layers. Chill and serve.
Broccoli Salad
This is a salad that Dave's sister faithfully makes for family functions. I usually go for seconds!
1-2 lbs broccoli
1 pkg sunflower seeds
1 pkg Craisins
1 lb cooked bacon
Dressing:
1 c mayonnaise
1/2 c red wine vinegar
3/4 c sugar
Cut up broccoli into small bites. Add crumbled cooked bacon; add craisens and sunflower seeds. Add the dressing right before serving.
1-2 lbs broccoli
1 pkg sunflower seeds
1 pkg Craisins
1 lb cooked bacon
Dressing:
1 c mayonnaise
1/2 c red wine vinegar
3/4 c sugar
Cut up broccoli into small bites. Add crumbled cooked bacon; add craisens and sunflower seeds. Add the dressing right before serving.
Golden Veggie Salad
This one requires a lot of chopping veggies, but it's worth it. It is a recipe from a restaurant in Richfield that went out of business...I can't remember the name...maybe Desert Blossom? Anyway, it's really good. This makes a pretty large batch, so adjust as you need to.
1 head cauliflower
4 crowns broccoli
12 carrots
10 celery stalks
1 1/2 white onion
2 cans water chestnuts
Chop all ingredients into small pieces trying to keep them uniform in size and stir together.
Dressing:
1 c sugar
2 t dry mustard
2 t salt
1 t celery seed
1 1/2 c vegetable oil
2/3 c red wine vinegar
Pour dresssing on when ready to serve. Putting dressing on too soon before serving makes the veggies soggy.
Then add:
1 box Golden Raisins (more or less to taste)
3 c whole cashews
Stire well and serve!
1 head cauliflower
4 crowns broccoli
12 carrots
10 celery stalks
1 1/2 white onion
2 cans water chestnuts
Chop all ingredients into small pieces trying to keep them uniform in size and stir together.
Dressing:
1 c sugar
2 t dry mustard
2 t salt
1 t celery seed
1 1/2 c vegetable oil
2/3 c red wine vinegar
Pour dresssing on when ready to serve. Putting dressing on too soon before serving makes the veggies soggy.
Then add:
1 box Golden Raisins (more or less to taste)
3 c whole cashews
Stire well and serve!
Pasta Chicken Salad
Here's another salad I love!!
4 c diced chicken (cooked)
2 c chopped apples
2 c seedless grapes, sliced
1 c diced celery
2 T green onions
3/4 c slivered almonds
20 oz. pineapple tidbits, drained
1 lb. bowtie pasta (cooked)
1 c mayonnaise
8 oz. bottle of Kraft Cole Slaw Dressing
3/4 t salt
1/8 t pepper
dash of thyme
pinch of ginger
Mix it all together! So yummy!
4 c diced chicken (cooked)
2 c chopped apples
2 c seedless grapes, sliced
1 c diced celery
2 T green onions
3/4 c slivered almonds
20 oz. pineapple tidbits, drained
1 lb. bowtie pasta (cooked)
1 c mayonnaise
8 oz. bottle of Kraft Cole Slaw Dressing
3/4 t salt
1/8 t pepper
dash of thyme
pinch of ginger
Mix it all together! So yummy!
Spinach Salad
Here's the salad recipe that everyone loves!
2 bags baby spinach (I have used regular spinach as well)
1/2 block mozzarella cheese, shredded
1/2 bag craisins
sliced strawberries
3 cans mandarin oranges
1 c slivered almonds
1/4 c sugar
1/4 c butter
Poppyseed Dressing (recipe follows)
Saute the almonds in butter and sugar until browned and have a candy coating. Let cool. Combine the spinach, mozzarella, craisins, and mandarin oranges. Add the dressing and almonds just before serving.
Poppyseed Dressing
1/2 c mayonnaise or salad dressing
1/3 c sugar
2 T vinegar
1/4 c milk
1 T poppyseeds
Combine all ingredients and mix until well blended.
2 bags baby spinach (I have used regular spinach as well)
1/2 block mozzarella cheese, shredded
1/2 bag craisins
sliced strawberries
3 cans mandarin oranges
1 c slivered almonds
1/4 c sugar
1/4 c butter
Poppyseed Dressing (recipe follows)
Saute the almonds in butter and sugar until browned and have a candy coating. Let cool. Combine the spinach, mozzarella, craisins, and mandarin oranges. Add the dressing and almonds just before serving.
Poppyseed Dressing
1/2 c mayonnaise or salad dressing
1/3 c sugar
2 T vinegar
1/4 c milk
1 T poppyseeds
Combine all ingredients and mix until well blended.
Monday, May 4, 2009
Soy Chicken
A big hit with everyone in the family...very rare!
2 c sugar
1 t ginger
1 t garlic powder
2 c soy sauce
1/2 c water
chicken pieces (we use legs & thighs)
Put chicken in a large pan (I usually remove as much of the skin as will easily come off so it soaks up the flavor more). Pour soy sauce mixture over the chicken and cover with a lid or foil. Bake at 350 degrees for 1 hour or until very tender. (Sometimes we will bake it at 300 for two or more hours). Remove grease, strain liquid, thicken with cornstarch if desired, and serve it over rice. (We usually don't bother thickening it anymore, we just use one of those little containers that pours from the bottom as the grease stays on top. However, thickening the sauce will prevent it from spreading to other food on your plate :).)
2 c sugar
1 t ginger
1 t garlic powder
2 c soy sauce
1/2 c water
chicken pieces (we use legs & thighs)
Put chicken in a large pan (I usually remove as much of the skin as will easily come off so it soaks up the flavor more). Pour soy sauce mixture over the chicken and cover with a lid or foil. Bake at 350 degrees for 1 hour or until very tender. (Sometimes we will bake it at 300 for two or more hours). Remove grease, strain liquid, thicken with cornstarch if desired, and serve it over rice. (We usually don't bother thickening it anymore, we just use one of those little containers that pours from the bottom as the grease stays on top. However, thickening the sauce will prevent it from spreading to other food on your plate :).)
Pizza
I found this recipe in a magazine while waiting for a doctor appointment. We all love it. I made it last night for dinner and used half whole wheat flour (freshly ground...it seems to taste lots better) and it was yummy! None of the kids noticed that it wasn't made with all white flour.
1 c water
3/4 T yeast
2 t honey
1 T + 1 t olive oil
2 t salt
3 c flour
Dissolve yeast in water with the honey. Let sit for 5 minutes or until foamy. Add 1 T of oil and the salt, stir. Add flour. Knead for 10 minutes until smooth. Coat bowl with remaining olive oil. Place dough in blow. Turn to coat dough with oil. Cover with plastic. Let rise until double. Punch down. Let rise another 30 minutes.
Pizza Sauce
32 oz can crushed tomatoes
1 t dried oregano
1 t salt
1/2 t black pepper
1 t sugar
3 T olive oil
2 small garlic cloves, minced
simmer until slightly thick.
Assemble pizza with desired toppings. Bake at 400 to 425 for 15-20 min.
Note: I doubled batch of dough and it made two 14" pizzas plus 6 "personal pan" pizzas for the kids which were about 5" each. It's best not to have the dough too thick or it ends up being doughy.
1 c water
3/4 T yeast
2 t honey
1 T + 1 t olive oil
2 t salt
3 c flour
Dissolve yeast in water with the honey. Let sit for 5 minutes or until foamy. Add 1 T of oil and the salt, stir. Add flour. Knead for 10 minutes until smooth. Coat bowl with remaining olive oil. Place dough in blow. Turn to coat dough with oil. Cover with plastic. Let rise until double. Punch down. Let rise another 30 minutes.
Pizza Sauce
32 oz can crushed tomatoes
1 t dried oregano
1 t salt
1/2 t black pepper
1 t sugar
3 T olive oil
2 small garlic cloves, minced
simmer until slightly thick.
Assemble pizza with desired toppings. Bake at 400 to 425 for 15-20 min.
Note: I doubled batch of dough and it made two 14" pizzas plus 6 "personal pan" pizzas for the kids which were about 5" each. It's best not to have the dough too thick or it ends up being doughy.
Chicken Cordon Bleu
When we lived in West Valley, a girl in my ward brought me this after I had Jared (or maybe it was Keith?).
boneless skinless chicken breasts
ham slices
mozarella cheese, slices
cornflakes
2 cans cream of chicken soup
1/2 c sour cream
1/2 c milk
Put ham & mozarella cheese on half of the chicken breast. Fold other half over and secure with a toothpick. (You may need to "pound" your chicken to a consistent thickness). Crush the cornflakes and dip top half of chicken in them. If chicken is dry, dip in a beaten egg before dipping in cornflakes. Place chicken in baking pan. Mix cans of soup, sour cream, and milk (enough to make mixture slightly runny). Pour over chicken. Cook 350 for 1 hour. Serve chicken and sauce over rice.
boneless skinless chicken breasts
ham slices
mozarella cheese, slices
cornflakes
2 cans cream of chicken soup
1/2 c sour cream
1/2 c milk
Put ham & mozarella cheese on half of the chicken breast. Fold other half over and secure with a toothpick. (You may need to "pound" your chicken to a consistent thickness). Crush the cornflakes and dip top half of chicken in them. If chicken is dry, dip in a beaten egg before dipping in cornflakes. Place chicken in baking pan. Mix cans of soup, sour cream, and milk (enough to make mixture slightly runny). Pour over chicken. Cook 350 for 1 hour. Serve chicken and sauce over rice.
Sweet Chicken Tacos
 | |
| Never mind the horrible picture. I just needed one so that I could pin this recipe. :) |
This is one of my absolute favorites! I got this off of 24 hour menu.
Sweet Chicken Tacos
3 tbsp. Butter
1 small onion, finely chopped
1 tsp. dried mustard
1 c. Ketchup
2 tbsp. Vinegar
1 tbsp. Worcestershire sauce
2 c. Brown Sugar (I only use 1 cup)
about 2 lbs chicken breasts, cooked and shredded
Melt butter on medium low heat. Add onions and saute. Mix all ingredients (except chicken) until sugar is melted. Then add chicken and let simmer until juices are absorbed in chicken. Serve with:Flour Tortilla's, Shredded Lettuce, Diced Tomatoes, Shredded cheddar cheese, Sour Cream and Guacamole
Chicken Fajitas
I LOVE chicken fajitas. Whenever we eat at a Mexican restaurant, I inevitably order chicken fajitas if it's on their menu. That's one of the things that irritated me about PepperBellys...no chicken fajitas! I got this recipe from a friend who made them for our "Bunko" group. If nothing else, I got several of my favorite recipes from my bunko experience! Here it is:
Marinate boneless skinless chicken breasts in equal amounts of teriyaki & soy sauces. Add sugar (regular or brown) to make slightly thick. You can also add 7-up if desired (I never do because I don't want to waste the rest and my kids don't need it! I might if I was making a big batch).
Cook chicken and cut in strips (cut it before or after you cook it, whichever you prefer). Cut a white onion and green pepper in long slices. (I usually don't have a white onion on hand...it tastes great with yellow. I think white is just a little sweeter...?) Stir fry in oil until tender. Add cooked chicken. Serve on tortillas with cheese, lettuce, tomato, guacamole, sour cream & salsa.
Marinate boneless skinless chicken breasts in equal amounts of teriyaki & soy sauces. Add sugar (regular or brown) to make slightly thick. You can also add 7-up if desired (I never do because I don't want to waste the rest and my kids don't need it! I might if I was making a big batch).
Cook chicken and cut in strips (cut it before or after you cook it, whichever you prefer). Cut a white onion and green pepper in long slices. (I usually don't have a white onion on hand...it tastes great with yellow. I think white is just a little sweeter...?) Stir fry in oil until tender. Add cooked chicken. Serve on tortillas with cheese, lettuce, tomato, guacamole, sour cream & salsa.
Strawberry Rhubarb Cream Cheese Pie
Cam bought a bunch of strawberries (with them being so on sale right now) and he made this KILLER pie. I just had to share. He is awesome. He did buy frozen pie crusts but it's so good who cares.
2 Tbsp cornstarch
1 C sugar
1/2 Cup strawberry puree
1/2 cup water
2 Tbsp lemon juice
1 tsp Vanilla
4 C fruit (he used about half strawberries half rhubarb)
3 oz cream cheese
1/4 cup powdered sugar
Mix cornstarch and sugar together then add the other ingredients (minus cream cheese and powdered sugar) and cook until thick. mix cream cheese and powdered sugar and put in the bottom of the cooked pie shell top with the cooked fruit and chill. then enjoy! :)
2 Tbsp cornstarch
1 C sugar
1/2 Cup strawberry puree
1/2 cup water
2 Tbsp lemon juice
1 tsp Vanilla
4 C fruit (he used about half strawberries half rhubarb)
3 oz cream cheese
1/4 cup powdered sugar
Mix cornstarch and sugar together then add the other ingredients (minus cream cheese and powdered sugar) and cook until thick. mix cream cheese and powdered sugar and put in the bottom of the cooked pie shell top with the cooked fruit and chill. then enjoy! :)
Taco Meat
Here's a good recipe for taco meat if you run out of taco seasoning packets.
Saute 1/2 small red onion (I never have red...always use yellow) in 2 T oil for 3 minutes or until onion is soft. Add 1 1/2 lbs ground beef and cook, stirring to break up meat until it's no longer pink (about 4 min). Pour off liquid. Add: 2 garlic cloves, crushed; 1 T chili powder; 1 t cumin; 1 t coriander, 1 t salt; 1 1/2 c tomato sauce. Cook over low heat for 10 minutes.
Saute 1/2 small red onion (I never have red...always use yellow) in 2 T oil for 3 minutes or until onion is soft. Add 1 1/2 lbs ground beef and cook, stirring to break up meat until it's no longer pink (about 4 min). Pour off liquid. Add: 2 garlic cloves, crushed; 1 T chili powder; 1 t cumin; 1 t coriander, 1 t salt; 1 1/2 c tomato sauce. Cook over low heat for 10 minutes.
Alfredo
This is the reason we are so chubby at our house :)
1 cube butter
1 6 0z pkg Shredded Parmesan cheese
1 pint heavy cream
4 Tbsp cream cheese
Noodles of choice (my kids lie bow tie, so that's what I use)
A little variation that I have been doing lately if I have it around, is to add some pesto to the sauce. I usually buy the little tubes or tubs that you find in the produce section at the grocery store. but have used homemade before and of course it's better. :)
1 cube butter
1 6 0z pkg Shredded Parmesan cheese
1 pint heavy cream
4 Tbsp cream cheese
Noodles of choice (my kids lie bow tie, so that's what I use)
A little variation that I have been doing lately if I have it around, is to add some pesto to the sauce. I usually buy the little tubes or tubs that you find in the produce section at the grocery store. but have used homemade before and of course it's better. :)
Mexican Chicken Casserole
This is one of my favorites...so yummy! I had it at a Relief Society social when I lived in West Valley and had to have the recipe!
2 chicken breasts, cooked & cubed
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1/4 to 1/2 teaspoon each of:
cumin, cayenne pepper (I usually stick with 1/4 on this) & chili powder
1 medium green bell pepper, chopped
1 medium onion, chopped
shredded cheese
corn tortilla chips
Layer chips in pan and break them up. Layer cubed chicken on top of the chips. Mix soups, onions, tomato, green pepper, and spices together. Pour over chips and chicken. Cover with foil and bake at 350 degrees for 45 minutes. Take out of oven and sprinkle shredded cheese on top. Return to oven until cheese melts. Serve with salsa if desired.
Note: the recipe calls for a whole bag of tortilla chips, but I don't use that much in the casserole. I just do what looks like a good layer and then serve it with more chips on the side.
2 chicken breasts, cooked & cubed
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1/4 to 1/2 teaspoon each of:
cumin, cayenne pepper (I usually stick with 1/4 on this) & chili powder
1 medium green bell pepper, chopped
1 medium onion, chopped
shredded cheese
corn tortilla chips
Layer chips in pan and break them up. Layer cubed chicken on top of the chips. Mix soups, onions, tomato, green pepper, and spices together. Pour over chips and chicken. Cover with foil and bake at 350 degrees for 45 minutes. Take out of oven and sprinkle shredded cheese on top. Return to oven until cheese melts. Serve with salsa if desired.
Note: the recipe calls for a whole bag of tortilla chips, but I don't use that much in the casserole. I just do what looks like a good layer and then serve it with more chips on the side.
Beef Stroganoff
I use this one a lot because my kids will actually eat it.
1 1/2 lbs top round steak sliced 1/4 on thick (I usually buy stew meat)
4 tbsp flour
2 tsp salt
1/2 tsp pepper
6 tbsp butter
1 1/2 cups chopped onion
1 clove garlic
2 Tbsp olive oil
1 (10 oz) can beef consomme
1 lb fresh mushrooms
1 Tbsp Worcestershire sauce
1/2 cup sour cream
Noodles or rice for 8
combine flour, salt and pepper and coat beef. In a large frying pan melt 4 tbsp of the butter add onion and garlic and cook until lightly browned. set aside in a bowl. in the same pan melt remaining 2 Tbsp butter and olive oil. place meat in pan and brown. add beef consomme and onion/garlic mixture. Cover and simmer over low heat for 30 minutes. Add mushroom and Worcestershire sauce and continue cooking until meat is tender. just before serving top with sour cream. serve over noodles or rice.
I will usually add an extra can of consomme. It just makes a little more without doubling everything.
1 1/2 lbs top round steak sliced 1/4 on thick (I usually buy stew meat)
4 tbsp flour
2 tsp salt
1/2 tsp pepper
6 tbsp butter
1 1/2 cups chopped onion
1 clove garlic
2 Tbsp olive oil
1 (10 oz) can beef consomme
1 lb fresh mushrooms
1 Tbsp Worcestershire sauce
1/2 cup sour cream
Noodles or rice for 8
combine flour, salt and pepper and coat beef. In a large frying pan melt 4 tbsp of the butter add onion and garlic and cook until lightly browned. set aside in a bowl. in the same pan melt remaining 2 Tbsp butter and olive oil. place meat in pan and brown. add beef consomme and onion/garlic mixture. Cover and simmer over low heat for 30 minutes. Add mushroom and Worcestershire sauce and continue cooking until meat is tender. just before serving top with sour cream. serve over noodles or rice.
I will usually add an extra can of consomme. It just makes a little more without doubling everything.
Gasless Beans
I got this tip, but haven't tried it yet. Here it is: "I love pinto beans now that I discovered the right way to do them! No gas! Soak overnight (8-12 hours); pour off soaked water and rinse beans. Place beans in pot with enough water to cover them and add 1 spoonful of Baking Soda (very important!) then bring to a boil. Pour off boiled water and rinse again. Place back in pot, cover with plenty of water and bring to a boil, then turn down and simmer for several hours. The baking soda, rinsing, and changing water does something to prevent gas."
I have tried putting baking soda in my beans while cooking them. Sometimes it worked but more often it didn't. Maybe the added step of pouring off the soda water and cooking in new water will make a difference. I am making chilli this week, so I'll let you know how it turns out.
I have tried putting baking soda in my beans while cooking them. Sometimes it worked but more often it didn't. Maybe the added step of pouring off the soda water and cooking in new water will make a difference. I am making chilli this week, so I'll let you know how it turns out.
King Ranch Chicken Casserole
1 can cream of mushroom soup
3/4 c Pace Picante Sauce (I use whatever salsa I have on hand
3/4 c sour cream
1 T chili powder
2 med. tomatoes, chopped (abt 2 cups)
3 c cubed cooked chicken
12 corn tortillas(6 inch) cut into 1-inch pieces (I just use tortilla chips)
1 c shredded cheddar cheese
green onion for garnish (optional)
Mix soup, picante sauce, sour cream, chili powder, tomatoes and chicken.
In 2 quart shallow baking dish arrange half tortilla pieces (or chips). Top with half of chicken mixture. Repeat layers. Sprinkle with cheese.
Bake at 350* F for 40 minutes or until hot. Serve with additional picante sauce and sour cream. Garnish with green onion
(from my Campbell's recipe book)
3/4 c Pace Picante Sauce (I use whatever salsa I have on hand
3/4 c sour cream
1 T chili powder
2 med. tomatoes, chopped (abt 2 cups)
3 c cubed cooked chicken
12 corn tortillas(6 inch) cut into 1-inch pieces (I just use tortilla chips)
1 c shredded cheddar cheese
green onion for garnish (optional)
Mix soup, picante sauce, sour cream, chili powder, tomatoes and chicken.
In 2 quart shallow baking dish arrange half tortilla pieces (or chips). Top with half of chicken mixture. Repeat layers. Sprinkle with cheese.
Bake at 350* F for 40 minutes or until hot. Serve with additional picante sauce and sour cream. Garnish with green onion
(from my Campbell's recipe book)
Hawaiian Haystacks
2 cups uncooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth (or 1 cup of water and 1 bullion cube)
Suggested toppings:
cheese, tomatoes, olives, pineapple, chow mien noodles, coconut, cashews or almonds. Really anything that sounds good to you. :)
Cook rice according to directions.
Combine soups with broth in a sauce pan over med heat stirring occasionally until heated through.
Top rice with sauce and your topping of choice and voile', you've got a Hawaiian haystack. :)
You can also add chicken to this. I am just to lazy to cook and cut up chicken. :)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth (or 1 cup of water and 1 bullion cube)
Suggested toppings:
cheese, tomatoes, olives, pineapple, chow mien noodles, coconut, cashews or almonds. Really anything that sounds good to you. :)
Cook rice according to directions.
Combine soups with broth in a sauce pan over med heat stirring occasionally until heated through.
Top rice with sauce and your topping of choice and voile', you've got a Hawaiian haystack. :)
You can also add chicken to this. I am just to lazy to cook and cut up chicken. :)
Black Bean Chili
I usually double this recipe and use the left overs for Navajo tacos.
1-1/2 tsp olive oil
1/2 onion, chopped
1 red bell pepper, seeded and chopped
1/2 jalapeno pepper, seeded and minced
5 fresh mushrooms, quartered (optional)
3 roma tomatoes, diced
1 can corn (drained) or 1 c. frozen (thawed)
1/2 tsp pepper
1/2 tsp ground cumin
1-1/2 tsp chili powder
1 (15 oz) cab black beans, drained and rinsed
3/4 cup chicken broth
1/2 tsp salt
Heat oil in large saucepan over med-hi heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn or 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in black beans, chicken broth and salt. Bring to a boil.
Ladle 1-1/2 cups of soup into food processor or blender; puree and stir the bean mixture back into soup. Serve hot by itself or over rice.
(I usually soak and boil dried beans in advance and store them in my freezer and use those instead of canned beans.)
1-1/2 tsp olive oil
1/2 onion, chopped
1 red bell pepper, seeded and chopped
1/2 jalapeno pepper, seeded and minced
5 fresh mushrooms, quartered (optional)
3 roma tomatoes, diced
1 can corn (drained) or 1 c. frozen (thawed)
1/2 tsp pepper
1/2 tsp ground cumin
1-1/2 tsp chili powder
1 (15 oz) cab black beans, drained and rinsed
3/4 cup chicken broth
1/2 tsp salt
Heat oil in large saucepan over med-hi heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn or 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in black beans, chicken broth and salt. Bring to a boil.
Ladle 1-1/2 cups of soup into food processor or blender; puree and stir the bean mixture back into soup. Serve hot by itself or over rice.
(I usually soak and boil dried beans in advance and store them in my freezer and use those instead of canned beans.)
Navajo Tacos
Fry bread:
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.
Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast iron skillet or other large fryer.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
Top with chili, lettuce, tomato, cheese, chopped onions etc.
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.
Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast iron skillet or other large fryer.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
Top with chili, lettuce, tomato, cheese, chopped onions etc.
Sloppy Joes
1 lb ground beef
1/4 c. chopped onion
1/4 c. chopped green bell pepper
1/2 tsp. garlic powder
1 tsp prepared yellow mustard
3/4 c. ketchup
3 tsp. brown sugar
salt and pepper to taste
In skillet over medium heat, brown the ground beef, onion and green pepper; drain off liquids.
Stir in garlic powder, mustard, ketchup and brown sugar; mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper.
1/4 c. chopped onion
1/4 c. chopped green bell pepper
1/2 tsp. garlic powder
1 tsp prepared yellow mustard
3/4 c. ketchup
3 tsp. brown sugar
salt and pepper to taste
In skillet over medium heat, brown the ground beef, onion and green pepper; drain off liquids.
Stir in garlic powder, mustard, ketchup and brown sugar; mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper.
I want your favorite recipes!
Can you guys do me a favor and post several of your favorite "go to" dinners...some you make on a regular basis? I am going to try the ones that are posted. They look yummy, but I know you all have more! They don't have to be anything spectacular, just your tried and true favorites! I need more diversity in my menu planning. :) I will do the same. Thanks a bunch!
Heidi
Heidi
Saturday, May 2, 2009
Polynesian Skillet
2 boneless chicken breasts, cut into 1/4 inch strips
1 T oil
1 med. onion, sliced*
1 green pepper, chopped*
1 20 oz. can pineapple chunks, reserve juice
2 t. or cubes bouillon
1/4 c. vinegar
1/2 c. brown sugar (I only used 1/4 c.)
2 T. soy sauce
2 T. corn starch (or arrowroot powder)
(*You can use whatever veggies you have on hand. I added some grated carrots, chopped celery, a little cilantro, and crushed garlic.)
Saute chicken strips in the oil. Remove from pan. Saute veggies (I added just a little bit of water and covered them, stirring occasionally until tender.) Combine cornstarch and sugar, add soy sauce and vineger, stirring until smooth. Add pineapple juice and cooked chicken to veggies, then add cornstarch mixture. Stir until thickened. Add pineapple and heat through. Serve over brown rice.
I'm a huge fan of the Wed. newspaper food section. I adapted this recipe from one I got from there. The recipe called for both a smaller can of pineapple and a can of mandarin oranges. I figured I'd end up wasting the leftover pineapple, and you had to toss the mandarine juice, so this way there was no waste. :) I thought it was yummy this way.
1 T oil
1 med. onion, sliced*
1 green pepper, chopped*
1 20 oz. can pineapple chunks, reserve juice
2 t. or cubes bouillon
1/4 c. vinegar
1/2 c. brown sugar (I only used 1/4 c.)
2 T. soy sauce
2 T. corn starch (or arrowroot powder)
(*You can use whatever veggies you have on hand. I added some grated carrots, chopped celery, a little cilantro, and crushed garlic.)
Saute chicken strips in the oil. Remove from pan. Saute veggies (I added just a little bit of water and covered them, stirring occasionally until tender.) Combine cornstarch and sugar, add soy sauce and vineger, stirring until smooth. Add pineapple juice and cooked chicken to veggies, then add cornstarch mixture. Stir until thickened. Add pineapple and heat through. Serve over brown rice.
I'm a huge fan of the Wed. newspaper food section. I adapted this recipe from one I got from there. The recipe called for both a smaller can of pineapple and a can of mandarin oranges. I figured I'd end up wasting the leftover pineapple, and you had to toss the mandarine juice, so this way there was no waste. :) I thought it was yummy this way.
newsletter blooper
I should have checked out that newsletter site before talking it up. Katelyn found out it isn't free, and sure enough, it costs $4.50 a month. What a bummer!
Anyone have a good fondant recipe?
I am making a cake for Mikes graduation shindig and I'm going to attempt to work with fondant. But I want it to taste good. I saw (I think) Kate and Crystal talking on facebook about good fondant recipes. So, please share. Please, please, please. :) I am wanting to try it out before hand though to practice working with it. So I need one asap. Thanks much!
Wednesday, April 29, 2009
newsletter
In this morning's newspaper, I read about this newsletter you can sign up f0r at http://www.servingsupper.com/. The author is a certified personal trainer and nutrition and weight loss counselor. The article says: "It's full of healthy dinner recipes, menus and grocery lists to help families save money, save time, eat better and live lighter... " One dietitian said, "Nutritionally, the suppers average 25% fat and every meal has vegetables in it, promotes whole grains, etc.The only thing I would add are more vegetarian meals."
I haven't signed up yet, but I might.
I haven't signed up yet, but I might.
Whole Wheat Bread
Makes 2 loaves. This bread turned out amazing!! I saw this demonstrated on a food storage website. The combination of gluten, potato flakes, and vinegar make the bread soft and springy like store bought bread. Usually my wheat bread is very fragile, falls apart easily, and doesn't last for more than a couple days, so I am excited to have this awesome recipe!
2 1/2 c warm water
2 T yeast
1/2 c honey (or 1/4 c molasses or 2/3 c brown sugar)
5 1/2 c whole wheat flour (may need to add 1 c more [or so])
1/2 c gluten
1 T salt
1/4 c powdered milk (non instant)
2 T butter, or oil
1/2 c potato flakes (or use 1/2 c water to dissolve yeast in, then use 2 c potato water)
2 T vinegar
*Don't use potato pearls, needs to be flakes. I saw some potato starch at the health food store, so I just bought some of that and used about 1 T. But saving the water you boil potatoes in will work just as well.
Dissolve yeast in warm water. Let sit until foamy. Add other ingredients and mix well. Knead dough for 10 minutes. Cover and let rise until double. Use the "poke test" to check to see if the dough is ready...if the indentations stay it's ready. Punch down dough. Form into a ball and divide dough by cutting down the center of the ball. Roll dough with a rolling pin into a 9X18 rectangle. Roll the dough up (this gets rid of baked air bubbles and makes bubbles more uniform); "karate chop" the ends closed and fold under; seal the long edge by pinching the dough together. Let rise in greased loaf pans for about 1/2 hour (again you can use a gentle "poke test"). Bake 20-30 minutes at 375 degrees. (I left min in for 30 minutes, but after about 15-20 minutes I set a piece of tinfoil over the tops so they wouldn't get too brown.) Test the loaf to see if it's done by removing loaf and tapping bottom. If it sounds hollow it is done. Cool on wire rack.
2 1/2 c warm water
2 T yeast
1/2 c honey (or 1/4 c molasses or 2/3 c brown sugar)
5 1/2 c whole wheat flour (may need to add 1 c more [or so])
1/2 c gluten
1 T salt
1/4 c powdered milk (non instant)
2 T butter, or oil
1/2 c potato flakes (or use 1/2 c water to dissolve yeast in, then use 2 c potato water)
2 T vinegar
*Don't use potato pearls, needs to be flakes. I saw some potato starch at the health food store, so I just bought some of that and used about 1 T. But saving the water you boil potatoes in will work just as well.
Dissolve yeast in warm water. Let sit until foamy. Add other ingredients and mix well. Knead dough for 10 minutes. Cover and let rise until double. Use the "poke test" to check to see if the dough is ready...if the indentations stay it's ready. Punch down dough. Form into a ball and divide dough by cutting down the center of the ball. Roll dough with a rolling pin into a 9X18 rectangle. Roll the dough up (this gets rid of baked air bubbles and makes bubbles more uniform); "karate chop" the ends closed and fold under; seal the long edge by pinching the dough together. Let rise in greased loaf pans for about 1/2 hour (again you can use a gentle "poke test"). Bake 20-30 minutes at 375 degrees. (I left min in for 30 minutes, but after about 15-20 minutes I set a piece of tinfoil over the tops so they wouldn't get too brown.) Test the loaf to see if it's done by removing loaf and tapping bottom. If it sounds hollow it is done. Cool on wire rack.
Cinnamon Rolls
I used half whole wheat flour for this recipe and it turned out really yummy! The kids were clueless...they ate them and asked for more! This is just the "Lion House Dinner Roll" recipe which is my favorite for rolls too.
2 T dry yeast
2 c warm water
1/3 c sugar
1/3 c shortening (or use oil)
2 1/2 t salt
2/3 c nonfat dry milk
5-6 c flour
1 egg
filling:
4 T butter, softened
1 c brown sugar
1 T ground cinnamon
*Mix butter in with a fork until crumbly.
Combine yeast and water. Let stand 5 minutes. Add sugar, shortening (or oil), salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups of flour, one at a time, and beat until smooth. Add about one more cup flour, 1/2 c at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I just let my mixer knead if for me). Return dough to an oiled bowl and cover to let rise until about triple in size. Use last of the flour as needed on the board for rolling and shaping the dough into a rectangle. Spread the filling over the dough, roll up and pinch the seam closed. Use a knife (or I always use a piece of thread to cut through the dough) to cut out cinnamon rolls. Put on a greased pan and let rise for 30-40 minutes (until doubled). Bake 375 until light brown about 15-20 minutes. Frost with a glaze or your favorite frosting.
2 T dry yeast
2 c warm water
1/3 c sugar
1/3 c shortening (or use oil)
2 1/2 t salt
2/3 c nonfat dry milk
5-6 c flour
1 egg
filling:
4 T butter, softened
1 c brown sugar
1 T ground cinnamon
*Mix butter in with a fork until crumbly.
Combine yeast and water. Let stand 5 minutes. Add sugar, shortening (or oil), salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups of flour, one at a time, and beat until smooth. Add about one more cup flour, 1/2 c at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I just let my mixer knead if for me). Return dough to an oiled bowl and cover to let rise until about triple in size. Use last of the flour as needed on the board for rolling and shaping the dough into a rectangle. Spread the filling over the dough, roll up and pinch the seam closed. Use a knife (or I always use a piece of thread to cut through the dough) to cut out cinnamon rolls. Put on a greased pan and let rise for 30-40 minutes (until doubled). Bake 375 until light brown about 15-20 minutes. Frost with a glaze or your favorite frosting.
Nana's Banana Bread
I got this on a recipe card in the mail (trying to entice you to order more recipe cards). It was SO yummy!
5 T butter
1/2 c granulated sugar
1/2 c brown sugar
1 large egg
2 egg whites
1 t vanilla
1 1/2 c mashed, very ripe bananas
1 3/4 c flour
1 t bakinig soda
1/2 t salt
1/4 t baking powder
1/2 c heavy cream (I just used milk)
1/2 c chopped walnuts
You mix it up like you would for cookies. Mix the dry ingredients together and add it to the creamed mixture alternately with the milk. Spray bottom only of loaf pan. Bake 350 for about 1 hour 15 minutes (mine didn't take that long) or until toothpick inserted near center comes out clean. Remove bread from pan and cool on a wire rack.
5 T butter
1/2 c granulated sugar
1/2 c brown sugar
1 large egg
2 egg whites
1 t vanilla
1 1/2 c mashed, very ripe bananas
1 3/4 c flour
1 t bakinig soda
1/2 t salt
1/4 t baking powder
1/2 c heavy cream (I just used milk)
1/2 c chopped walnuts
You mix it up like you would for cookies. Mix the dry ingredients together and add it to the creamed mixture alternately with the milk. Spray bottom only of loaf pan. Bake 350 for about 1 hour 15 minutes (mine didn't take that long) or until toothpick inserted near center comes out clean. Remove bread from pan and cool on a wire rack.
Sticky Coconut Chicken
I got this recipe off My Kitchen Cafe and it turned out yummy!
6-8 boneless, skinless chicken thighs (I used breasts)
1 c canned coconut milk
1 T minced fresh ginger
1 t pepper
1 t red pepper flakes
Mix the above ingredients and marinate chicken in it for at least one hour (she let hers marinate 4-5 hours). Grill on barbeque (we have a grill attachment on our stove which was nice).
Glaze:
3/4 c rice vinegar
1/2 c sugar
3 T soy sauce
1 t red pepper flakes
While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.
Sidenots: The blog suggested using the extra coconut milk left in the can as part of the liquid in the rice. It made the rice mildly sweet and went well with the chicken.
6-8 boneless, skinless chicken thighs (I used breasts)
1 c canned coconut milk
1 T minced fresh ginger
1 t pepper
1 t red pepper flakes
Mix the above ingredients and marinate chicken in it for at least one hour (she let hers marinate 4-5 hours). Grill on barbeque (we have a grill attachment on our stove which was nice).
Glaze:
3/4 c rice vinegar
1/2 c sugar
3 T soy sauce
1 t red pepper flakes
While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.
Sidenots: The blog suggested using the extra coconut milk left in the can as part of the liquid in the rice. It made the rice mildly sweet and went well with the chicken.
Monday, April 20, 2009
Pizza Hut Pizza Sauce
3/4 cup canned crushed tomatoes
1 1/2 T. tomato paste
1 T + 1 t. sugar
1 t. dried oregano leaves
1/2 t. garlic powder
pinch of ground black pepper
In a bowl, combine the crushed tomatoes and tomato paste. Whisk until smooth. Add the remaining ingredients. Stir to blend well. Store in an airtight plastic container for up to 5 days. Makes about 1 scant cupt, enough for 4 Personal Pan Pizzas or 1 large.
(Another Devin Alexander recipe)
1 1/2 T. tomato paste
1 T + 1 t. sugar
1 t. dried oregano leaves
1/2 t. garlic powder
pinch of ground black pepper
In a bowl, combine the crushed tomatoes and tomato paste. Whisk until smooth. Add the remaining ingredients. Stir to blend well. Store in an airtight plastic container for up to 5 days. Makes about 1 scant cupt, enough for 4 Personal Pan Pizzas or 1 large.
(Another Devin Alexander recipe)
Spaghetti Sauce (short method)
1/2 c. onions, chopped
1/4 c. green pepper, chopped
1 large garlic clove crushed
1 t. Italian seasoning
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
Saute vegetables and seasoning in a little olive oil until tender. Add remaining ingredients and simmer about 10 minutes.
1/4 c. green pepper, chopped
1 large garlic clove crushed
1 t. Italian seasoning
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
Saute vegetables and seasoning in a little olive oil until tender. Add remaining ingredients and simmer about 10 minutes.
Mostly Mom's Marinara Sauce
1 t. extra virgin olive oil
1 1/2 c. minced onions
2 T. minced garlic
2 28 oz cans crushed tomatoes
1 T dried oregano
2 t. sugar
1/2 t. crushed red pepper flakes
1/2 t. salt
Saute first 3 ingredients together in non-stick sauce pan over medium heat until tender, 7-10 minutes. Add remaining ingredients, cook over low heat, covered, stirring occasionally, about an hour. Makes 6 1/2 - 7 cups. (From The Most Decadent Diet Ever, by Devin Alexander.)
1 1/2 c. minced onions
2 T. minced garlic
2 28 oz cans crushed tomatoes
1 T dried oregano
2 t. sugar
1/2 t. crushed red pepper flakes
1/2 t. salt
Saute first 3 ingredients together in non-stick sauce pan over medium heat until tender, 7-10 minutes. Add remaining ingredients, cook over low heat, covered, stirring occasionally, about an hour. Makes 6 1/2 - 7 cups. (From The Most Decadent Diet Ever, by Devin Alexander.)
Sunday, April 19, 2009
Spaghetti Casserole
1/2 lb ground beef
1 14.5 oz can of tomato sauce
1 can Cream of Chicken soup
1 can of corn, drained
cheese
12 oz spaghetti noodles (cooked)
Cook the ground beef thoroughly, drain excess fat. Cook approximately 12 oz of spaghetti noodles according to package directions.
In a casserole dish, mix all the ingredients together except the cheese. Sprinkle cheese on top.
Cover with tinfoil and bake at 350*F for about 30 minutes.
1 14.5 oz can of tomato sauce
1 can Cream of Chicken soup
1 can of corn, drained
cheese
12 oz spaghetti noodles (cooked)
Cook the ground beef thoroughly, drain excess fat. Cook approximately 12 oz of spaghetti noodles according to package directions.
In a casserole dish, mix all the ingredients together except the cheese. Sprinkle cheese on top.
Cover with tinfoil and bake at 350*F for about 30 minutes.
Thursday, April 16, 2009
Glazed Carrots--I don't really know what they are called.
Two 16 oz bags of baby carrots
Two 1 oz packets of ranch seasoning
1/2 cup butter
1/2 cup brown sugar
Boil carrots for 8-10 minutes or until soft. Drain carrots and set aside. In a sauce pan, melt butter and add the brown sugar and ranch seasoning, stir until blended well. Add carrots and cook for 5 minutes.
Two 1 oz packets of ranch seasoning
1/2 cup butter
1/2 cup brown sugar
Boil carrots for 8-10 minutes or until soft. Drain carrots and set aside. In a sauce pan, melt butter and add the brown sugar and ranch seasoning, stir until blended well. Add carrots and cook for 5 minutes.
Simply Yummy Chicken
I don't know what else to call this. It's simple and so yummy.
4-6 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup shredded cheese
Place chicken in a casserole dish. In a bowl, mix both soups and the cheese together. Pour soup/cheese mixture over the chicken. Bake at 350 for about an hour or until chicken is fully cooked.
4-6 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup shredded cheese
Place chicken in a casserole dish. In a bowl, mix both soups and the cheese together. Pour soup/cheese mixture over the chicken. Bake at 350 for about an hour or until chicken is fully cooked.
Saturday, March 28, 2009
Saturday Brunch
I have no idea what to call this. All I know is that it turned out so yummy. I guess that it is basically a quiche baked in a giant bread "bowl". You could do any variation of your favorite ingredients in it. I changed it a lot from the recipe that I had. also the recipe I had called for it to be baked in foccaica bread. I went with ciabatta (cam's favorite) and it worked great. Also as you may be able to tell I was on a cheese kick so I used one of my favorite cheeses in this. Cheddar would be just fine.
1 loaf crusty bread
4 oz smoked gruyere
4 oz cheddar
3 slices breakfast ham cut into cubes
half of a medium onion
1/2 tsp thyme
6 eggs
butter
parsley
olive oil
slice the top off of the bread and hollow it out making a nice bread "boat" brush the inside and top edges with the butter (melted) or olive oil would work. Then sprinkle with the parsley, place on a cookie sheet, and put into a 400 degree oven for 10-15 minutes or until toasted.
while the bread is toasting chop the onion and saute in a tbsp evoo until transparent and then add the cubed ham and thymeand contiue to cook. Shred cheeses and mix with eggs. add ham mixture and stir together. pour into the toasted bread and put back into the 400 degree oven for 35-40 minutes. when it is done let stand for 5ish minutes and then slice into 1 inch slices. and serve. It is tasty. There are so many fun variations you could do with this. I am going to be getting creative. I have lots of eggs to use up.
1 loaf crusty bread
4 oz smoked gruyere
4 oz cheddar
3 slices breakfast ham cut into cubes
half of a medium onion
1/2 tsp thyme
6 eggs
butter
parsley
olive oil
slice the top off of the bread and hollow it out making a nice bread "boat" brush the inside and top edges with the butter (melted) or olive oil would work. Then sprinkle with the parsley, place on a cookie sheet, and put into a 400 degree oven for 10-15 minutes or until toasted.
while the bread is toasting chop the onion and saute in a tbsp evoo until transparent and then add the cubed ham and thymeand contiue to cook. Shred cheeses and mix with eggs. add ham mixture and stir together. pour into the toasted bread and put back into the 400 degree oven for 35-40 minutes. when it is done let stand for 5ish minutes and then slice into 1 inch slices. and serve. It is tasty. There are so many fun variations you could do with this. I am going to be getting creative. I have lots of eggs to use up.
Thursday, March 26, 2009
Zesty Sweet Potato Sticks
Yes, another sweet potato recipe. This one was a big hit. Lizzie couldn't get enough of them.
I found this recipe on the 3 fat chicks on a diet website. I altered I added a little olive oil to it just so the stuff would stick. The original recipe does not call for oil.
2 large sweet potatoes, cute lengthwise into 1/2 inch stick.
1 tbsp or so of olive oil
1 tsp chili powder
1/2 cup grated Parmesan cheese
1/4 tsp black pepper
salt to taste
directions:
Preheat oven to 450*F. Coat a baking sheet with nonstick cooking spray. Place sweet potato sticks in a large bowl and drizzle with just enough olive oil to lightly coat. Add chili powder, Parmesan cheese, and pepper and toss to coat well. Arrange potato sticks on a baking sheet in single layer. Bake 20 minutes, turn and bake another 10 minutes until golden. Season with salt to taste.
We have some friends who just put olive oil and chili powder on them, so if you're looking for a lower fat alternative, you could leave off the cheese.
I found this recipe on the 3 fat chicks on a diet website. I altered I added a little olive oil to it just so the stuff would stick. The original recipe does not call for oil.
2 large sweet potatoes, cute lengthwise into 1/2 inch stick.
1 tbsp or so of olive oil
1 tsp chili powder
1/2 cup grated Parmesan cheese
1/4 tsp black pepper
salt to taste
directions:
Preheat oven to 450*F. Coat a baking sheet with nonstick cooking spray. Place sweet potato sticks in a large bowl and drizzle with just enough olive oil to lightly coat. Add chili powder, Parmesan cheese, and pepper and toss to coat well. Arrange potato sticks on a baking sheet in single layer. Bake 20 minutes, turn and bake another 10 minutes until golden. Season with salt to taste.
We have some friends who just put olive oil and chili powder on them, so if you're looking for a lower fat alternative, you could leave off the cheese.
Wednesday, March 18, 2009
Mixed Grilled Taters
Since grilling weather is just around the corner I decided to post one of our favorite grilling recipes.
Prep Time: 15 minutes
Grill Time: 8 minutes
Ingredients:
2 medium-size baking potatoes (about 10 oz. each)
2 medium-size sweet potatoes (about 10 oz. each)
3 to 4 Tbsp. lemon juice (1 large lemon)
3 Tbsp. olive oil
1/2 tsp. lemon pepper with garlic
Cooking spray
Salt to taste (optional)
Lemon pepper with garlic to taste (optional)
Fresh lemon wedges (optional)
Pierce potatoes; microwave at HIGH 10 minutes or just until tender. Let potatoes stand at room temperature until slightly cool. Cut into 1/2 inch-thick-slices.Whisk together lemon juice, olive oil, and lemon pepper in a small bowl until blended. Brush both sides of potato slices evenly with lemon juice mixture; reserve remaining lemon juice mixture.
Coat cold grill food grate with cooking spray; place on grill over medium-high heat (350º to 400º). Arrange potato slices on food grate.Grill, covered with grill lid, 4 minutes on each side or until slightly crisp and grill marks appear. Brush both sides of grilled slices with reserved lemon juice mixture. If desired, sprinkle with salt and additional lemon pepper. Serve with lemon wedges, if desired.
Prep Time: 15 minutes
Grill Time: 8 minutes
Ingredients:
2 medium-size baking potatoes (about 10 oz. each)
2 medium-size sweet potatoes (about 10 oz. each)
3 to 4 Tbsp. lemon juice (1 large lemon)
3 Tbsp. olive oil
1/2 tsp. lemon pepper with garlic
Cooking spray
Salt to taste (optional)
Lemon pepper with garlic to taste (optional)
Fresh lemon wedges (optional)
Pierce potatoes; microwave at HIGH 10 minutes or just until tender. Let potatoes stand at room temperature until slightly cool. Cut into 1/2 inch-thick-slices.Whisk together lemon juice, olive oil, and lemon pepper in a small bowl until blended. Brush both sides of potato slices evenly with lemon juice mixture; reserve remaining lemon juice mixture.
Coat cold grill food grate with cooking spray; place on grill over medium-high heat (350º to 400º). Arrange potato slices on food grate.Grill, covered with grill lid, 4 minutes on each side or until slightly crisp and grill marks appear. Brush both sides of grilled slices with reserved lemon juice mixture. If desired, sprinkle with salt and additional lemon pepper. Serve with lemon wedges, if desired.
Monday, March 16, 2009
Oat Poppy Seed Muffins
You all know how I like to cram all the whole grain I can into my baked goods, but I've found that whole wheat kind of overpowers the flavor of poppy seed muffins, so I use white and oat flour (made by whirling oats in the blender) for this recipe. This batter is really thick, but my poppy seed muffins always puff way up and then collapse, and thicker batter helps some to prevent this. (Mine still went kind of flat.):
1 1/4 c. flour
3/4 c. oat flour
1 t. baking soda
2 t. poppy seeds
1/3 c. powdered milk (or just use milk instead of powd. milk & the water)
1/2 c. sugar (3/4 c. if you like sweeter)
1/4 c. canola oil
1/2 c. water
1 egg
1/4 c. lemon juice
1 t. lemon zest or lemon extract (optional)
Mix dry ingredients together, then mix in the wet stuff. Don't over mix. Bake 15-20 min at 350 degrees.
1 1/4 c. flour
3/4 c. oat flour
1 t. baking soda
2 t. poppy seeds
1/3 c. powdered milk (or just use milk instead of powd. milk & the water)
1/2 c. sugar (3/4 c. if you like sweeter)
1/4 c. canola oil
1/2 c. water
1 egg
1/4 c. lemon juice
1 t. lemon zest or lemon extract (optional)
Mix dry ingredients together, then mix in the wet stuff. Don't over mix. Bake 15-20 min at 350 degrees.
Wednesday, March 11, 2009
Beef Taco Bake
1 pound ground beef(we actually use about half that much to cut back on meat)
1 can condensed tomato Soup
1 cup Salsa
1/2 cup milk
6 flour tortillas (8 inch) or corn tortillas (6 inch) cut into 1-inch pieces. (I cheat and use tortilla chips.)
1 cup shredded cheddar cheese. (4 ounces)
In medium skillet over medium-high heat, cook beef until browned and poor off fat.
Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish and cover with tin foil.
Bake at 400 degrees for 30 minutes or until hot. Sprinkle with remaining cheese.
1 can condensed tomato Soup
1 cup Salsa
1/2 cup milk
6 flour tortillas (8 inch) or corn tortillas (6 inch) cut into 1-inch pieces. (I cheat and use tortilla chips.)
1 cup shredded cheddar cheese. (4 ounces)
In medium skillet over medium-high heat, cook beef until browned and poor off fat.
Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish and cover with tin foil.
Bake at 400 degrees for 30 minutes or until hot. Sprinkle with remaining cheese.
I made Jolynn's southwest crockpot chicken the other day and made this dressing to go on top of it and I nearly cried when I ran out of leftovers. It is supposed to be similar to Cafe Rio salad dressing, but it's not quite the same. However, it is still really yummy and I can eat it on just about everything. This is a combined recipe from a few that I have found. It certainly could be made with low/fat free mayo and sour cream. But I'll leave that to all of you, my doctor is still harping me to gain a few pounds. I am going to enjoy that while it lasts :)
1 pkg ranch dressing mix
1 cup milk
1/2 cup mayonaise
1/2 cup sour cream
1 large jalapeno
1/2 of a medium onion
4 medium tomatillos (sp?)
1/2 bunch cilantro
juice of 2 limes
after giving the veggies a rough chop throw everything into a food processor or just your blender, whichever you have. just make sure it gets really mixed well. I actually doubled it when I made it and it got to be too much for my blender..... (I can't wait to get that 14 cup food processor I drool over every time I walk into the kitchen store)
1 pkg ranch dressing mix
1 cup milk
1/2 cup mayonaise
1/2 cup sour cream
1 large jalapeno
1/2 of a medium onion
4 medium tomatillos (sp?)
1/2 bunch cilantro
juice of 2 limes
after giving the veggies a rough chop throw everything into a food processor or just your blender, whichever you have. just make sure it gets really mixed well. I actually doubled it when I made it and it got to be too much for my blender..... (I can't wait to get that 14 cup food processor I drool over every time I walk into the kitchen store)
Tuesday, March 10, 2009
Here's the Mac and Cheese that we had for dinner on Saturday:
Macaroni and Cheese Light
8 oz whole-grain elbow macaroni (yes, it really called for whole grain)
1 T all-purpose flour
1 cup fat-free milk, divided (I used 1%)
1 cup grated extra-sharp cheddar cheese (I found sharp cheese, but not extra sharp)
2 t. Dijon mustard
1 t. salt (the recipe called for only 1/4 t.)
1/4 t. black pepper
1/4 t. nutmeg (sounds a little strange, I know, but I did put it in)
1/8 t. ground cayenne, ancho or other chili pepper
1 1/2 cups 2% cottage cheese
3 T unseasoned breadcrumbs
1 t. extra virgin olive oil
3 T grated Parmeson cheese
Preheat oven to 375 degrees. Spray an 8" square baking dish with cooking spray. Bring a large saucepan of lightly salted water to a boil. Add the macaroni and cook according to package instructions. Drain and rinse with cold water, then set aside. (It's important to cook whole grain pasta only to al dente stage.)
Meanwhile in a small bowl, whisk together flour and 2 T of the milk. In a large saucepan, heat the remaining milk over med. heat until steaming. Gradually whisk a few T of the hot milk into the milk-flour mixture, then whisk this mixture back into the saucepan. Cook over medium heat, stirring constatnly, until the sauce is smooth and slightly thickened, 1 minute.
Remove the sauce from the heat and stir in cheddar cheese, mustard, salt, black pepper and nutmeg; set aside. Puree the cottage cheese until very smooth; stir into the sauce. Stir in the cooked macaroni and spoon into the baking dish.
In a small bowl, stir together breadcrumbs and olive oil until well blended. Stir in the Parmesan and sprinkle over mac and cheese. Bake for 40-45 min. or until browned on top and bubbling.
Macaroni and Cheese Light
8 oz whole-grain elbow macaroni (yes, it really called for whole grain)
1 T all-purpose flour
1 cup fat-free milk, divided (I used 1%)
1 cup grated extra-sharp cheddar cheese (I found sharp cheese, but not extra sharp)
2 t. Dijon mustard
1 t. salt (the recipe called for only 1/4 t.)
1/4 t. black pepper
1/4 t. nutmeg (sounds a little strange, I know, but I did put it in)
1/8 t. ground cayenne, ancho or other chili pepper
1 1/2 cups 2% cottage cheese
3 T unseasoned breadcrumbs
1 t. extra virgin olive oil
3 T grated Parmeson cheese
Preheat oven to 375 degrees. Spray an 8" square baking dish with cooking spray. Bring a large saucepan of lightly salted water to a boil. Add the macaroni and cook according to package instructions. Drain and rinse with cold water, then set aside. (It's important to cook whole grain pasta only to al dente stage.)
Meanwhile in a small bowl, whisk together flour and 2 T of the milk. In a large saucepan, heat the remaining milk over med. heat until steaming. Gradually whisk a few T of the hot milk into the milk-flour mixture, then whisk this mixture back into the saucepan. Cook over medium heat, stirring constatnly, until the sauce is smooth and slightly thickened, 1 minute.
Remove the sauce from the heat and stir in cheddar cheese, mustard, salt, black pepper and nutmeg; set aside. Puree the cottage cheese until very smooth; stir into the sauce. Stir in the cooked macaroni and spoon into the baking dish.
In a small bowl, stir together breadcrumbs and olive oil until well blended. Stir in the Parmesan and sprinkle over mac and cheese. Bake for 40-45 min. or until browned on top and bubbling.
Honey-Oat Pan Rolls
Thanks for inviting me to join your blog! Here's my introductory recipe. :) It's a healthy-ish one. It's best if you have a bread mixer for this (I don't and I didn't really enjoy all the kneading, but my whole family liked the finished product...even the purely white bread kids).
Honey-Oat Pan Rolls
1 1/2 cups all-purpose flour
1 3/4 cups whole wheat flour
1/2 cup old-fashioned oats
2 Tbsp yeast
1 tsp salt
1 cup water
1/4 cup honey
5 Tbsp butter, divided
1 egg
Directions:
Honey-Oat Pan Rolls
1 1/2 cups all-purpose flour
1 3/4 cups whole wheat flour
1/2 cup old-fashioned oats
2 Tbsp yeast
1 tsp salt
1 cup water
1/4 cup honey
5 Tbsp butter, divided
1 egg
Directions:
- In a large mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, oats, yeast, and salt. In a small saucepan, heat the water, honey, 4 Tbsp of the butter to 120-130 degrees F (just until the butter is melted). Add to the dry ingredients; beat just until moistened. Add egg; beat until well combined. Stir in enough remaining all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a greased 13x9x2" baking pan. cover and let rise until doubled, about 30 minutes.
- Bake at 375 for 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to cool.
Now that I've typed it out, it seems like a lot of work, but I really love homemade rolls so it was worth it!
Friday, March 6, 2009
Okay, here's a recipe that I haven't actually tried yet, but it sounds good. I watched it prepared on a "Healthy Decadence" episode on discovery health, then I found pretty much the same recipe in the newspaper food column. You can use this recipe for fish sticks, fish, chicken or pork filets as well:
Baked Popcorn Chicken (or chicken fingers, fish sticks, filets, etc.)
Olive oil cooking spray
2 large egg whites
2 T Dijon mustard
1/2 t salt
2 c panko (Japanese-style) bread crumbs
1 1/2 pounds boneless, skinless chicken breast cut into 1-inch cubes
Heat the oven to 450 degrees. Coat a large baking sheet with cooking spray. In a medium bowl, whisk together the egg whites, mustard and salt. In a shallow bowl or pie plate, spred the panko. Add the chicken pieces to the egg white mixture and toss to coat. A few pieces at a time, transfer the chicken to the bread crumbs and toss to thoroughly coat. Transfer the breaded chicken pieces to the prepared baking sheet, arranging them close together but not touching. when all of the chicken is on the baking sheet, spritz them lightly with cooking spray. Bake for 15 minutes, then use a spatula or tongs to flip the chicken pieces. Continue baking until golden brown and no longer pink at the center, another 5-10 minutes.
Baked Popcorn Chicken (or chicken fingers, fish sticks, filets, etc.)
Olive oil cooking spray
2 large egg whites
2 T Dijon mustard
1/2 t salt
2 c panko (Japanese-style) bread crumbs
1 1/2 pounds boneless, skinless chicken breast cut into 1-inch cubes
Heat the oven to 450 degrees. Coat a large baking sheet with cooking spray. In a medium bowl, whisk together the egg whites, mustard and salt. In a shallow bowl or pie plate, spred the panko. Add the chicken pieces to the egg white mixture and toss to coat. A few pieces at a time, transfer the chicken to the bread crumbs and toss to thoroughly coat. Transfer the breaded chicken pieces to the prepared baking sheet, arranging them close together but not touching. when all of the chicken is on the baking sheet, spritz them lightly with cooking spray. Bake for 15 minutes, then use a spatula or tongs to flip the chicken pieces. Continue baking until golden brown and no longer pink at the center, another 5-10 minutes.
Friday, February 27, 2009
Banana Bread
Actually, I think Danette has one that she really likes. She said, by the way, that she'd like to join this blog, so if someone wants to tell her how to get on... I guess she'd just need to creat a google account, right? Anyhow, here's two recipes I have:
3/4 c. sugar
1/4 c. canola oil
2 eggs, beaten
1 c. mashed extra ripe banana
2 c. flour
2 t. baking powder
1/4 t baking soda
1 scant t. salt
1 c. chopped nuts, optional
Mix first 4 ingredients together, add dry ingredients, mix together, then bake in a loaf pan at 325 for an hour or until it tests done. (Or use more detailed method described on next recipe.)
Recipe #2 for health-minded individuals :) :
Flax Banana Bread
1/2 c. packed brown sugar
1/2 c. low fat buttermilk
1 egg
3 T canola oil
3/4 c. flour
1/2 c. whole wheat flour
3/4 c. ground flax seed (I bought a cheap coffee grinder that I grind the readily available seeds in)
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. mashed bananas
Combine 1st 4 ingredients, whisk until smooth. Combine next four ingredients, mix, then add to the liquid ingredients, and stir just until blended; do not overmix. Add the bananas and stir to mix. Pour into a sprayed 8 x 4-inch loaf pan and bake for 40-50 min at 350 degrees, or until a knife inserted in the center comes out clean.
3/4 c. sugar
1/4 c. canola oil
2 eggs, beaten
1 c. mashed extra ripe banana
2 c. flour
2 t. baking powder
1/4 t baking soda
1 scant t. salt
1 c. chopped nuts, optional
Mix first 4 ingredients together, add dry ingredients, mix together, then bake in a loaf pan at 325 for an hour or until it tests done. (Or use more detailed method described on next recipe.)
Recipe #2 for health-minded individuals :) :
Flax Banana Bread
1/2 c. packed brown sugar
1/2 c. low fat buttermilk
1 egg
3 T canola oil
3/4 c. flour
1/2 c. whole wheat flour
3/4 c. ground flax seed (I bought a cheap coffee grinder that I grind the readily available seeds in)
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. mashed bananas
Combine 1st 4 ingredients, whisk until smooth. Combine next four ingredients, mix, then add to the liquid ingredients, and stir just until blended; do not overmix. Add the bananas and stir to mix. Pour into a sprayed 8 x 4-inch loaf pan and bake for 40-50 min at 350 degrees, or until a knife inserted in the center comes out clean.
Friday, January 16, 2009
Peanut Butter Bars
I can never find this recipe when I "need" it so if I post it at least I will know where to find it.
Bars:
1 Cup soft butter
1 Cup sugar
1 Cup brown sugar
1 cup peanut butter
2 eggs
2 Cups flour
2 cups quick oats
1 tsp soda
1 tsp salt
Cream sugars and butter. Add eggs, peanut butter, flour, soda, salt and oats. Spread on a cookie sheet and bake at 350 for 15 to 20 minutes. (until light brown)
Frosting:
2/3 cup butter
1 tsp vanilla
1/3 cup cocoa
4 cups powdered sugar
3-5 Tbsp milk
whip butter until fluffy then add the rest of the ingredients. Start with a little milk and adjust for texture you want. (I like it thicker) Spread on bars when they are cool.
Bars:
1 Cup soft butter
1 Cup sugar
1 Cup brown sugar
1 cup peanut butter
2 eggs
2 Cups flour
2 cups quick oats
1 tsp soda
1 tsp salt
Cream sugars and butter. Add eggs, peanut butter, flour, soda, salt and oats. Spread on a cookie sheet and bake at 350 for 15 to 20 minutes. (until light brown)
Frosting:
2/3 cup butter
1 tsp vanilla
1/3 cup cocoa
4 cups powdered sugar
3-5 Tbsp milk
whip butter until fluffy then add the rest of the ingredients. Start with a little milk and adjust for texture you want. (I like it thicker) Spread on bars when they are cool.
Thursday, January 15, 2009
cooking blogs
In yesterday's paper, they had a list of Utah cooking blogs, including the mykitchencafe. One that I thought sounded good was Realmomkitchen.blogspot.com, which is recipes for busy moms using everyday ingredients. Another was prudencepennywise.blogspot.com. I'll check some of them out and report.
Subscribe to:
Posts (Atom)