1 can of chicken broth
1 jar of verde sauce (its over by the Pace Picante- I like mild)
3 breasts of chicken cooked and shredded
3 cans of White beans drained
1 small container of sour cream (I think it's a 16 ounce?)
1 small can of chopped green chili's
few shakes of garlic salt and pepper
1 can of corn drained
1/3 cup of shredded cheese (like mild cheddar or mexican)
Up to1 TBS of sugar to give it a little sweetness
Throw it all in a soup pot and cook on med/low and low for about 35 minutes
Tuesday, December 14, 2010
Sunday, December 5, 2010
French Dip Sandwiches
6 cups water
1 packet onion soup
4 Tbsp instant beef bouillon
1 tsp Worcestershire sauce
Salt to taste
2 dashes of garlic powder
2 dashes of onion powder
1/8 tsp dry ground mustard
1-2 lbs sliced roast beef
Hobo buns, rolls, or bread
Combine all ingredients, except roast beef and bread. Bring to boil. Add beef and simmer 10 minutes. Serve on buns, rolls, or bread. Dip in the "au jus."
Recipe From: Hillstead Family Foods
1 packet onion soup
4 Tbsp instant beef bouillon
1 tsp Worcestershire sauce
Salt to taste
2 dashes of garlic powder
2 dashes of onion powder
1/8 tsp dry ground mustard
1-2 lbs sliced roast beef
Hobo buns, rolls, or bread
Combine all ingredients, except roast beef and bread. Bring to boil. Add beef and simmer 10 minutes. Serve on buns, rolls, or bread. Dip in the "au jus."
Recipe From: Hillstead Family Foods
Pull-Apart Bacon Bread
1 package (16oz) bacon
3/4 cup minced green pepper
3/4 cup minced onion
3 tubes (7 1/2 oz each) refrigerated buttermilk biscuits
1/2 cup margarine, melted
1/2 cup (2oz) shredded cheddar cheese
Cook bacon until crisp. Drain; crumble and set aside. Saute green pepper and onion until tender. Cut biscuits in fourths (with clean scissors), and place in large mixing bowl. Add cooled sauteed vegetables, crisp bacon, margarine, and cheese; toss until thoroughly mixed. Place in a greased 10 inch tube pan (or well-greased bundt pan). Bake in 350 degree oven for 25-30 minutes. Immediately invert onto large serving plate. Serve warm.
Recipe From: Hillstead Family Food
I think I might try making this for Nate. He loves bacon.
3/4 cup minced green pepper
3/4 cup minced onion
3 tubes (7 1/2 oz each) refrigerated buttermilk biscuits
1/2 cup margarine, melted
1/2 cup (2oz) shredded cheddar cheese
Cook bacon until crisp. Drain; crumble and set aside. Saute green pepper and onion until tender. Cut biscuits in fourths (with clean scissors), and place in large mixing bowl. Add cooled sauteed vegetables, crisp bacon, margarine, and cheese; toss until thoroughly mixed. Place in a greased 10 inch tube pan (or well-greased bundt pan). Bake in 350 degree oven for 25-30 minutes. Immediately invert onto large serving plate. Serve warm.
Recipe From: Hillstead Family Food
I think I might try making this for Nate. He loves bacon.
Butterbeer
I'm making butterbeer for my sister for Christmas. I'm storing the recipe ideas here so I don't lose them.
RECIPE 1
1 cup (8 oz) club soda or cream soda
½ cup (4 oz) butterscotch syrup (ice cream topping)
½ tablespoon butter
1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.
2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.
3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!
RECIPE 2
1/4 cup sweetened condensed milk
1/4 cup butterscotch topping
2 tablespoons whipped butter, room temperature
1 1/2 cups vanilla cream soda
Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
Divide butterscotch mixture between 2 (10 to 12-ounce) mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick.
RECIPE 3
FOR THE BUTTERBEER
6 12-ounce bottles cream soda [I prefer IBC or Polar Classics Vanilla, but any will work perfectly]
3 teaspoons imitation butter, or clarified butter (instructions linked above)
FOR THE FOAM
2 cups heavy cream
6 tablespoons sugar
2 teaspoons vanilla extract
1 1/2 teaspoons imitation butter
To make the butterbeer: Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter in each glass. Pour 12 ounces of butterbeer into each glass. Lightly stir, if necessary.
To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter, then whip for another 30 seconds or so, until soft peaks form.
Spoon a generous portion of foam on top of each glass of butterbeer. Serve immediately.
RECIPE 1
1 cup (8 oz) club soda or cream soda
½ cup (4 oz) butterscotch syrup (ice cream topping)
½ tablespoon butter
1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.
2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.
3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!
RECIPE 2
1/4 cup sweetened condensed milk
1/4 cup butterscotch topping
2 tablespoons whipped butter, room temperature
1 1/2 cups vanilla cream soda
Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
Divide butterscotch mixture between 2 (10 to 12-ounce) mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick.
RECIPE 3
FOR THE BUTTERBEER
6 12-ounce bottles cream soda [I prefer IBC or Polar Classics Vanilla, but any will work perfectly]
3 teaspoons imitation butter, or clarified butter (instructions linked above)
FOR THE FOAM
2 cups heavy cream
6 tablespoons sugar
2 teaspoons vanilla extract
1 1/2 teaspoons imitation butter
To make the butterbeer: Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter in each glass. Pour 12 ounces of butterbeer into each glass. Lightly stir, if necessary.
To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter, then whip for another 30 seconds or so, until soft peaks form.
Spoon a generous portion of foam on top of each glass of butterbeer. Serve immediately.
Thursday, December 2, 2010
Candied Cinnamon and Sugar Almonds
Candied Cinnamon & Sugar Almonds
*Makes about 2 cups of candied almonds
1 egg white
1 teaspoon cold water
½ teaspoon pure vanilla extract
2 cups unsalted almonds
½ cup packed light brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
Preheat oven to 250 degrees. Line a large (11X17-inch) rimmed baking sheet with foil and lightly spray with cooking spray.
In a large bowl, beat the egg white until stiff peaks form. Add the water and vanilla and beat again until stiff. Add the almonds to the mixture and stir gently to coat the almonds with the egg white mixture. In a small bowl, mix the brown sugar, salt and cinnamon. Add this mixture to the almonds and stir gently to mix well. Pour the almonds out onto the prepared baking sheet and carefully spread them out into a somewhat even layer. Place the baking sheet in the oven and bake for about an hour, stirring/flipping every 15 minutes, until the almonds look and feel dry. To check to see if the almonds were done, I carefully picked one up in my fingers and when I pressed around it, I didn’t get any wet sugar on my hands. The coating on the almond felt hard and crunchy. Cool completely before serving or packaging.
Recipe From: My Kitchen Cafe
*Makes about 2 cups of candied almonds
1 egg white
1 teaspoon cold water
½ teaspoon pure vanilla extract
2 cups unsalted almonds
½ cup packed light brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
Preheat oven to 250 degrees. Line a large (11X17-inch) rimmed baking sheet with foil and lightly spray with cooking spray.
In a large bowl, beat the egg white until stiff peaks form. Add the water and vanilla and beat again until stiff. Add the almonds to the mixture and stir gently to coat the almonds with the egg white mixture. In a small bowl, mix the brown sugar, salt and cinnamon. Add this mixture to the almonds and stir gently to mix well. Pour the almonds out onto the prepared baking sheet and carefully spread them out into a somewhat even layer. Place the baking sheet in the oven and bake for about an hour, stirring/flipping every 15 minutes, until the almonds look and feel dry. To check to see if the almonds were done, I carefully picked one up in my fingers and when I pressed around it, I didn’t get any wet sugar on my hands. The coating on the almond felt hard and crunchy. Cool completely before serving or packaging.
Recipe From: My Kitchen Cafe
Thursday, November 18, 2010
Grandma's Buttery Holiday Rolls
5 teaspoons active dry yeast
1/2 cup warm water (baby bottle warm)
1 teaspoon sugar
1/2 cup softened butter (or heat it with milk in microwave)
1 and 1/2 cups warm milk (baby bottle warm)
3 eggs
1/2 cup sugar
1 and 1/2 teaspoon salt
5 and 1/2 cups flour, plus more for rolling
4-8 tablespoons softened butter, for spreading
In a large bowl (or freestand mixer) combine yeast, water, and 1 teaspoon sugar. Let stand for 10 minutes to "proof" the yeast. If the yeast rises, continue. If it does not, discard the yeast and begin again. Add butter, milk, eggs, 1/2 cup sugar, and salt. Stir in 2 and 1/2 cups flour with a wooden spoon. Dough will be extremely sticky. Let stand, covered in a warm place for one hour. Add remaining flour, stirring with a wooden spoon for two minutes. Dough will be sticky and ragged. Place dough in refrigerator or cold place (basement or garage?) overnight. About 90 minutes before serving time, divide dough into two balls. On a floured surface, roll one ball out into 12 inch circle. Generously butter top of circle. Cut circle into 16 equal wedges. Roll up, beginning with wide edge. Tuck raggedy edge under and place on greased cookie sheet. Allow to rise, covered in a warm spot for 45 minutes to 1 hour, or until almost doubled. Bake at 350 degrees for about 12 minutes. (Rolls can be frozen at this point, tightly wrapped. Bring to room temperature before warming in oven for five minutes.)
Recipe From: Prudence Pennywise
Tutorial
1/2 cup warm water (baby bottle warm)
1 teaspoon sugar
1/2 cup softened butter (or heat it with milk in microwave)
1 and 1/2 cups warm milk (baby bottle warm)
3 eggs
1/2 cup sugar
1 and 1/2 teaspoon salt
5 and 1/2 cups flour, plus more for rolling
4-8 tablespoons softened butter, for spreading
In a large bowl (or freestand mixer) combine yeast, water, and 1 teaspoon sugar. Let stand for 10 minutes to "proof" the yeast. If the yeast rises, continue. If it does not, discard the yeast and begin again. Add butter, milk, eggs, 1/2 cup sugar, and salt. Stir in 2 and 1/2 cups flour with a wooden spoon. Dough will be extremely sticky. Let stand, covered in a warm place for one hour. Add remaining flour, stirring with a wooden spoon for two minutes. Dough will be sticky and ragged. Place dough in refrigerator or cold place (basement or garage?) overnight. About 90 minutes before serving time, divide dough into two balls. On a floured surface, roll one ball out into 12 inch circle. Generously butter top of circle. Cut circle into 16 equal wedges. Roll up, beginning with wide edge. Tuck raggedy edge under and place on greased cookie sheet. Allow to rise, covered in a warm spot for 45 minutes to 1 hour, or until almost doubled. Bake at 350 degrees for about 12 minutes. (Rolls can be frozen at this point, tightly wrapped. Bring to room temperature before warming in oven for five minutes.)
Recipe From: Prudence Pennywise
Tutorial
Honey Mustard Chicken
4 boneless, skinless chicken breasts. If they are overly thick, slice them in half.
1/3 c butter, melted
1/3 c honey
2 Tbsp of mustard - I used just regular mustard. Recipe says you can use dijon if you prefer the taste of it.
1/4 tsp salt
Tenderize meat. Mix up sauce. Pour sauce over chicken in a glass baking dish. Bake in oven - 350 degrees for 45 minutes to an hour. Baste every 15 minutes - I actually just turned the chicken every 15 minutes. Delicious with mashed potatoes.
1/3 c butter, melted
1/3 c honey
2 Tbsp of mustard - I used just regular mustard. Recipe says you can use dijon if you prefer the taste of it.
1/4 tsp salt
Tenderize meat. Mix up sauce. Pour sauce over chicken in a glass baking dish. Bake in oven - 350 degrees for 45 minutes to an hour. Baste every 15 minutes - I actually just turned the chicken every 15 minutes. Delicious with mashed potatoes.
Thursday, October 28, 2010
Baked Southwest Egg Rolls
Rolls:
1 tablespoon olive oil
1 medium yellow or red onion, diced
2 cloves garlic, finely minced
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cubed
1 green or red pepper, diced small
1 jalapeno pepper, membranes removed, seeded and finely minced or 4 pickled jalapeno rounds from the jar
1 can black beans, rinsed and drained
10 ounces frozen, chopped spinach, defrosted and liquid squeezed out (wringing through a kitchen towel works great)
1 cup frozen corn
1 teaspoon cumin
1 teaspoon chili powder
1/4 cup freshly chopped cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 cups shredded cheese, such as Monterey Jack, Pepper Jack or Cheddar
2-3 dozen small, fajita-size flour tortillas
Chipotle Dipping Sauce:
1 cup sour cream
1/4 cup salsa
1 teaspoon minced chipotle chiles in adobo sauce (if you are opening a new can to only use 1 teaspoon, freeze the remainder in a freezer-safe ziploc bag and pull out and thaw as needed)
Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.
In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.
In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
Warm the tortillas. I place 5-6 between two damp paper towels and microwave for about 45 seconds. Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets (secure with a toothpick if needed).
Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce.
Recipe From: My Kitchen Cafe
1 tablespoon olive oil
1 medium yellow or red onion, diced
2 cloves garlic, finely minced
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cubed
1 green or red pepper, diced small
1 jalapeno pepper, membranes removed, seeded and finely minced or 4 pickled jalapeno rounds from the jar
1 can black beans, rinsed and drained
10 ounces frozen, chopped spinach, defrosted and liquid squeezed out (wringing through a kitchen towel works great)
1 cup frozen corn
1 teaspoon cumin
1 teaspoon chili powder
1/4 cup freshly chopped cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 cups shredded cheese, such as Monterey Jack, Pepper Jack or Cheddar
2-3 dozen small, fajita-size flour tortillas
Chipotle Dipping Sauce:
1 cup sour cream
1/4 cup salsa
1 teaspoon minced chipotle chiles in adobo sauce (if you are opening a new can to only use 1 teaspoon, freeze the remainder in a freezer-safe ziploc bag and pull out and thaw as needed)
Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.
In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.
In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
Warm the tortillas. I place 5-6 between two damp paper towels and microwave for about 45 seconds. Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets (secure with a toothpick if needed).
Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce.
Recipe From: My Kitchen Cafe
Caramel Apple Cheesecake Bars with Streusel Topping
Base:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter, softened
Cream Cheese Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping:
1 cup firmly packed light brown sugar
1 cup all-purpose flour
½ teaspoon cinnamon
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
1 cup caramel sauce (homemade recipe below)
Preheat oven to 350 degrees F.
In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.
In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.
While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.
Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.
Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).
Caramel Sauce:
4 tablespoons butter
1 cup firmly packed light brown sugar
½ cups half-and-half or cream
Pinch of salt
1 tablespoon vanilla
Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.
Recipe From: My Kitchen Cafe
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter, softened
Cream Cheese Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping:
1 cup firmly packed light brown sugar
1 cup all-purpose flour
½ teaspoon cinnamon
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
1 cup caramel sauce (homemade recipe below)
Preheat oven to 350 degrees F.
In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.
In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.
While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.
Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.
Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).
Caramel Sauce:
4 tablespoons butter
1 cup firmly packed light brown sugar
½ cups half-and-half or cream
Pinch of salt
1 tablespoon vanilla
Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.
Recipe From: My Kitchen Cafe
Tuesday, October 26, 2010
Bacon Wrapped Cream Cheese and Green Chile Chicken
I also stole this from Diana's blog.
Serves 6
3 chicken breasts, butterflied and pounded flat (so now you have 6 pieces of chicken)
1 pkg cream cheese
1 can diced green chilies
6 strips of bacon
Mix cream cheese and green chiles in a bowl until smooth. Put a big glob in the center of each chicken piece. Roll the chicken up. Wrap with bacon. Secure with toothpicks if you need to and place in a baking dish. Bake at 375 until done.
The bacon under the chicken doesn't get browned so I didn't eat it. It might be better just to lay the bacon only on top of the chicken so it all gets nice and crispy.
Recipe From: Symeply Good Recipes
Serves 6
3 chicken breasts, butterflied and pounded flat (so now you have 6 pieces of chicken)
1 pkg cream cheese
1 can diced green chilies
6 strips of bacon
Mix cream cheese and green chiles in a bowl until smooth. Put a big glob in the center of each chicken piece. Roll the chicken up. Wrap with bacon. Secure with toothpicks if you need to and place in a baking dish. Bake at 375 until done.
The bacon under the chicken doesn't get browned so I didn't eat it. It might be better just to lay the bacon only on top of the chicken so it all gets nice and crispy.
Recipe From: Symeply Good Recipes
Chicken Enchilada Casserole
I stole this recipe from my friend Diana's family food blog. It looks delicious.
1 onion chopped
1 garlic clove, minced
1 tbsp oil
BIG can of green enchilada sauce (She couldn't remember the oz's)
salt to taste
pepper to taste
8 flour tortillas
3 boneless chicken breast halves,
15-oz can black beans, drained and rinsed
11-oz can Mexicorn, drained
3/4-lb shredded cheese
2 1/4-oz can sliced black olives, drained
Saute onion and garlin in oil in saucepan. Add chicken and cook until chicken is cooked thoroughly. (She added a can of diced green chilies during this step for fun.)
Spray inside of slow cooker with cooking spray. Place 2 tortillas in bottom of slow cooker (you may need to trim to fit). Layer one third chicken on top. Top with one third enchilada sauce, one third beans, one third corn, one third cheese, and one third black olives. Repeat layers 2 more times. Top with 2 tortillas, coat with sauce and cheese.
Cover. Cook on Low 6-8 hours.
Recipe From: Symeply Good Recipes
1 onion chopped
1 garlic clove, minced
1 tbsp oil
BIG can of green enchilada sauce (She couldn't remember the oz's)
salt to taste
pepper to taste
8 flour tortillas
3 boneless chicken breast halves,
15-oz can black beans, drained and rinsed
11-oz can Mexicorn, drained
3/4-lb shredded cheese
2 1/4-oz can sliced black olives, drained
Saute onion and garlin in oil in saucepan. Add chicken and cook until chicken is cooked thoroughly. (She added a can of diced green chilies during this step for fun.)
Spray inside of slow cooker with cooking spray. Place 2 tortillas in bottom of slow cooker (you may need to trim to fit). Layer one third chicken on top. Top with one third enchilada sauce, one third beans, one third corn, one third cheese, and one third black olives. Repeat layers 2 more times. Top with 2 tortillas, coat with sauce and cheese.
Cover. Cook on Low 6-8 hours.
Recipe From: Symeply Good Recipes
Thursday, October 21, 2010
Cheesy Chicken, Bacon & Avocado Quesadillas
4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter
Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.
Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.
Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy. Or cook on griddle, which is how I make quesadillas.
Makes 4 quesadillas.
Recipe From: Kevin & Amanda.com
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter
Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.
Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.
Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy. Or cook on griddle, which is how I make quesadillas.
Makes 4 quesadillas.
Recipe From: Kevin & Amanda.com
Wednesday, September 29, 2010
No Bake Reese's Peanut Butter Bars
1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening (or a scoop of peanut butter)
In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.
Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.
Recipe From: Our Best Bites
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening (or a scoop of peanut butter)
In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.
Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.
Recipe From: Our Best Bites
Friday, September 24, 2010
Life-Changing Frosting
This frosting is so magically delicious, it would be perfect on everything from sugar cookies to pumpkin bars to cake. Options are endless!
Makes about 4 cups frosting (plenty for two 9-inch cake layers)
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk (I used 1% with stellar results)
2 teaspoons pure vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature
In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.
Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.
Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.
Recipe From: My Kitchen Cafe
Makes about 4 cups frosting (plenty for two 9-inch cake layers)
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk (I used 1% with stellar results)
2 teaspoons pure vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature
In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.
Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.
Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.
Recipe From: My Kitchen Cafe
The Best Chocolate Cake
*Makes two 8-inch or 9-inch cake layers and I've had great success making it in a 9X13-inch pan (I suspect cupcakes would work out great, also)
1 ¼ cups unsweetened cocoa powder
2 ½ cups all purpose flour
2 ½ cups sugar
2 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
1 ¼ teaspoons salt
2 large eggs plus 1 large egg yolk
1 ¼ cups warm water
1 ¼ cups buttermilk
½ cup plus 2 tablespoons vegetable oil
1 ½ teaspoons pure vanilla extract
Preheat the oven to 350 degrees, making sure the baking rack is in the middle of the oven.
Using a fine mesh strainer, sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, yolk, warm water, buttermilk, oil and vanilla. Mix on low speed (with a handheld mixer or in the bowl of an electric stand mixer) until smooth, about 3 minutes.
Divide the batter evenly between the prepared pans. Bake the cakes for about 32-35 minutes, until a toothpick inserted into the middle comes out clean or with moist crumbs. Do not overbake! Remove the pans from the oven and set the pans on a wire rack to cool for 15 minutes. Gently run a thin knife around the edges of the pans and unmold the cakes, removing the parchment paper liners from the bottom of the cakes. Let them cool completely, top sides ups, on a wire rack.
Trim the tops of the cake layers with a long serrated knife to make them level. Frost as desired.
1 ¼ cups unsweetened cocoa powder
2 ½ cups all purpose flour
2 ½ cups sugar
2 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
1 ¼ teaspoons salt
2 large eggs plus 1 large egg yolk
1 ¼ cups warm water
1 ¼ cups buttermilk
½ cup plus 2 tablespoons vegetable oil
1 ½ teaspoons pure vanilla extract
Preheat the oven to 350 degrees, making sure the baking rack is in the middle of the oven.
Prepare your cake pans by cutting out a piece of parchment or wax paper to line the bottom of the pan. Grease the pans, place the parchment or wax paper in the bottom of the pan and lightly grease again. Dust the pans with flour (or cocoa powder if you don't want the white dusting on the finished cakes). Set the pans aside.
Using a fine mesh strainer, sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, yolk, warm water, buttermilk, oil and vanilla. Mix on low speed (with a handheld mixer or in the bowl of an electric stand mixer) until smooth, about 3 minutes.
Divide the batter evenly between the prepared pans. Bake the cakes for about 32-35 minutes, until a toothpick inserted into the middle comes out clean or with moist crumbs. Do not overbake! Remove the pans from the oven and set the pans on a wire rack to cool for 15 minutes. Gently run a thin knife around the edges of the pans and unmold the cakes, removing the parchment paper liners from the bottom of the cakes. Let them cool completely, top sides ups, on a wire rack.
Trim the tops of the cake layers with a long serrated knife to make them level. Frost as desired.
Recommended: Pretty Good Frosting, Life-Changing Frosting
Recipe From: My Kitchen Cafe
Wednesday, September 1, 2010
Zucchini Cake with Lime Cream Cheese Frosting
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup brown sugar
2 large eggs
1/2 cup butter, melted and cooled
1 tsp vanilla extract
1 tbsp lime zest
4-oz (approx. 1/3 cup) unsweetened applesauce
3-4 cups shredded zucchini (4-5 medium)
Preheat oven to 350F. Lightly grease a 9×13-in baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together brown sugar, eggs, melted butter, vanilla, lime zest and applesauce until very smooth. Stir in flour mixture and mix only until just combined, with no streaks of flour remaining. Stir in shredded zucchini.
Pour batter into prepared pan and spread into an even layer.
Bake for 28-31 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool cake on wire rack (cake can be cooled in the pan).
Frost top of cake (not sides) once it is completely cooled.
Serves 20
Lower Fat Lime Cream Cheese Frosting
8-oz cream cheese, room temperature
1 1/4 cups marshmallow creme (7-oz)
1 tbsp lime zest
1 tbsp fresh lime juice
1 tsp vanilla extract
Combine all ingredients in a medium bowl and beat with an electric mixer at medium-high speed until smooth and fluffy. Spread on cooled cake.
I am totally making this tonight!
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup brown sugar
2 large eggs
1/2 cup butter, melted and cooled
1 tsp vanilla extract
1 tbsp lime zest
4-oz (approx. 1/3 cup) unsweetened applesauce
3-4 cups shredded zucchini (4-5 medium)
Preheat oven to 350F. Lightly grease a 9×13-in baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together brown sugar, eggs, melted butter, vanilla, lime zest and applesauce until very smooth. Stir in flour mixture and mix only until just combined, with no streaks of flour remaining. Stir in shredded zucchini.
Pour batter into prepared pan and spread into an even layer.
Bake for 28-31 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool cake on wire rack (cake can be cooled in the pan).
Frost top of cake (not sides) once it is completely cooled.
Serves 20
Lower Fat Lime Cream Cheese Frosting
8-oz cream cheese, room temperature
1 1/4 cups marshmallow creme (7-oz)
1 tbsp lime zest
1 tbsp fresh lime juice
1 tsp vanilla extract
Combine all ingredients in a medium bowl and beat with an electric mixer at medium-high speed until smooth and fluffy. Spread on cooled cake.
I am totally making this tonight!
I did make this, and it was awesome. Nate even tried a bite. He couldn't think of anything mean to say about it. Sam came over for more after whining that Tia ate all the cake. Ha.
Recipe From: Baking Bites
Recipe From: Baking Bites
Saturday, August 7, 2010
Zucchini Lemon Bars
1 1/4 cups sugar
1cup vegetable oil
3 eggs
2 teas. grated lemon rind 1/4 cup lemon juice
1 3/4 cups shredded zucchini
2 cups flour
1/4 teas. baking powder
2 teas. baking soda
1 teas. salt
1 cup chopped nuts
sifted powdered sugar
Combine 1 1/4 cups sugar, oil, eggs, lemon rind, and lemon juice in a large mixing bowl; mix well. Stir in zucchini.
Combine flour, bking powder, soda, and salt; gradually add to zucchini mixture, stiring well. Stir in nuts. Pour batter into a greased 13x9x2 baking dish. Bake at 350 degrees for 45-50 minutes or until a toothpick inseted in center comes out clean. Cool; dust top with sifted powdered sugar. Cut into bars. Yield: 2 dozen
I know this will be a new family zucchini favorite! Of course, Nate would say,"why do you want to ruin a perfectly good lemon bar with zucchini?"
Thursday, August 5, 2010
Applesauce Pancakes with Cinnamon Syrup
2 eggs
2 c flour
1 c milk
1 c applesauce
1/2 tsp ground cinnamon
1/4 c vegetable oil
2 T sugar
2 T baking powder
1 tsp salt
Beat eggs until fluffy. Beat in remaining ingredients just until smooth. Heat griddle or skillet over medium heat or to 375 degrees. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle. For each pancake, use slightly less than 1/4 cup batter. Cook pancakes until bubbly on top and dry around the edges. Turn to cook other sides until golden brown.
Cinnamon Syrup
1 cup sugar
slightly less than 3/4 tsp. cinnamon
1/2 cup light corn syrup
1/4 cup water
1/2 cup evaporated milk
Recipe From: Sisters' Cafe
2 c flour
1 c milk
1 c applesauce
1/2 tsp ground cinnamon
1/4 c vegetable oil
2 T sugar
2 T baking powder
1 tsp salt
Beat eggs until fluffy. Beat in remaining ingredients just until smooth. Heat griddle or skillet over medium heat or to 375 degrees. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle. For each pancake, use slightly less than 1/4 cup batter. Cook pancakes until bubbly on top and dry around the edges. Turn to cook other sides until golden brown.
Cinnamon Syrup
1 cup sugar
slightly less than 3/4 tsp. cinnamon
1/2 cup light corn syrup
1/4 cup water
1/2 cup evaporated milk
Recipe From: Sisters' Cafe
Inside Out Apple Crisp Recipe
1 large granny smith apple
1 tablespoon flour
1 tablespoon butter (diced)*
1/2 tablespoon brown sugar
1/4 cup granola
pinch of salt
2 teaspoons butter
agave or honey for drizzling
Preheat oven to 350 degrees. Peel the apple half way from the top down and core it being careful not to poke a whole in the bottom of the apple . In a small bowl mix together flour, butter, brown sugar and granola. Place a teaspoon of butter into the apple. Stuff the apple with the granola mixture until it is over stuffed. Place another teaspoon of butter on top and put the apple in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 30 minutes. Remove from oven and drizzle with agave or honey. Serve warm.
Recipe From: Cooking With My Kid
1 tablespoon flour
1 tablespoon butter (diced)*
1/2 tablespoon brown sugar
1/4 cup granola
pinch of salt
2 teaspoons butter
agave or honey for drizzling
Preheat oven to 350 degrees. Peel the apple half way from the top down and core it being careful not to poke a whole in the bottom of the apple . In a small bowl mix together flour, butter, brown sugar and granola. Place a teaspoon of butter into the apple. Stuff the apple with the granola mixture until it is over stuffed. Place another teaspoon of butter on top and put the apple in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 30 minutes. Remove from oven and drizzle with agave or honey. Serve warm.
Recipe From: Cooking With My Kid
Monday, August 2, 2010
Mexican Lasagna
1 lb. ground beef
1 can black beans, rinsed
1 can kidney beans, rinsed
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
12 corn tortillas
1 (16 oz.) jar salsa
2 c. sour cream (16 oz.)
1 c. olives
1 c. shredded cheese
Preheat oven to 350 degrees. In a nonstick skillet, cook meat. Add beans, oregano, cumin and garlic powder and heat through. Place 6 tortillas, overlapping, in a 9 x 13 pan coated with nonstick cooking spray. Cover with 1/2 of the meat mixture. Sprinkle 1/2 cup olives on top. Pour half jar of salsa over meat mixture. Spread 1 cup sour cream over top. Repeat with tortillas, meat, olives, salsa and sour cream one more time. Bake, uncovered, for 30-45 minutes, or until bubbly. Sprinkle cheese over top, cook for another 10 minutes or until cheese is melted.
Recipe From: Krazy Coupon Lady
1 can black beans, rinsed
1 can kidney beans, rinsed
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
12 corn tortillas
1 (16 oz.) jar salsa
2 c. sour cream (16 oz.)
1 c. olives
1 c. shredded cheese
Preheat oven to 350 degrees. In a nonstick skillet, cook meat. Add beans, oregano, cumin and garlic powder and heat through. Place 6 tortillas, overlapping, in a 9 x 13 pan coated with nonstick cooking spray. Cover with 1/2 of the meat mixture. Sprinkle 1/2 cup olives on top. Pour half jar of salsa over meat mixture. Spread 1 cup sour cream over top. Repeat with tortillas, meat, olives, salsa and sour cream one more time. Bake, uncovered, for 30-45 minutes, or until bubbly. Sprinkle cheese over top, cook for another 10 minutes or until cheese is melted.
Recipe From: Krazy Coupon Lady
Strawberry Lemonade Muffins
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
6 tbsp butter, room temperature
1 cup sugar
1 tbsp lemon zest
2 large eggs
1 tsp vanilla extract
1/2 cup freshly squeezed lemon juice
1 1/2 cups finely chopped fresh strawberries
Preheat oven to 375F. Line a 12 cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in lemon zest, then blend in the eggs one at a time.
Stir in about 1/3 of the flour mixture to the butter mixture. Mix well, then add in vanilla extract and half of the lemon juice. Add another third of the flour, followed by the remaining juice and the remaining flour mix. Stir until just combined and no streaks of dry ingredients remain. Mix in finely chopped strawberries quickly, just to distribute them evenly into the batter.
Spoon batter out into prepared muffin cups. The muffin cups should be very full.
Bake for 15-17 minutes, until a toothpick inserted into the center of a muffin comes out clean, or with only a few moist crumbs attached.
Turn muffins out onto a wire rack to cool completely.
Makes 12 muffins
Recipe From: Baking Bites
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
6 tbsp butter, room temperature
1 cup sugar
1 tbsp lemon zest
2 large eggs
1 tsp vanilla extract
1/2 cup freshly squeezed lemon juice
1 1/2 cups finely chopped fresh strawberries
Preheat oven to 375F. Line a 12 cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in lemon zest, then blend in the eggs one at a time.
Stir in about 1/3 of the flour mixture to the butter mixture. Mix well, then add in vanilla extract and half of the lemon juice. Add another third of the flour, followed by the remaining juice and the remaining flour mix. Stir until just combined and no streaks of dry ingredients remain. Mix in finely chopped strawberries quickly, just to distribute them evenly into the batter.
Spoon batter out into prepared muffin cups. The muffin cups should be very full.
Bake for 15-17 minutes, until a toothpick inserted into the center of a muffin comes out clean, or with only a few moist crumbs attached.
Turn muffins out onto a wire rack to cool completely.
Makes 12 muffins
Recipe From: Baking Bites
Zuchini Red Onion Flatbread
1 batch of your favorite pizza dough
3/4 cup cream cheese
to taste: dill, pepper, garlic salt, italian seasoning, etc.
3/4 cup parmesan cheese
1 small red onion, cut into 1/8 inch thick rounds
1 zucchini (yellow or green), cut into 1/8 inch thick rounds
3 T. chopped fresh parsley or your favorite herbs
olive oil
Chop veggies. prepare dough. preheat oven to 400 degrees.
Combine cream cheese with dill, garlic salt, and other desired seasonings.
Brush a large baking sheet with olive oil, and stretch dough out in the pan.
Spread the cream cheese mixture over the dough, sprinkle with parmesan.
Arrange 1 row of zucchini slices down 1 long side of the dough. arrange onion rounds in a row alongside zucchini. repeat until all is used. brush vegetables with olive oil and sprinkle with s + p.
Bake until puffy and golden brown, about 24 minutes. sprinkle with fresh herbs.
Recipe From: Sisters Cafe
3/4 cup cream cheese
to taste: dill, pepper, garlic salt, italian seasoning, etc.
3/4 cup parmesan cheese
1 small red onion, cut into 1/8 inch thick rounds
1 zucchini (yellow or green), cut into 1/8 inch thick rounds
3 T. chopped fresh parsley or your favorite herbs
olive oil
Chop veggies. prepare dough. preheat oven to 400 degrees.
Combine cream cheese with dill, garlic salt, and other desired seasonings.
Brush a large baking sheet with olive oil, and stretch dough out in the pan.
Spread the cream cheese mixture over the dough, sprinkle with parmesan.
Arrange 1 row of zucchini slices down 1 long side of the dough. arrange onion rounds in a row alongside zucchini. repeat until all is used. brush vegetables with olive oil and sprinkle with s + p.
Bake until puffy and golden brown, about 24 minutes. sprinkle with fresh herbs.
Recipe From: Sisters Cafe
Wednesday, July 28, 2010
Baby Blueberry Pies
Pastry for a single crust pie
Filling:
1/4 cup sugar
2 tsp. cornstarch
2 cups fresh blueberries
1 Tbsp. lemon juice
Preheat the oven to 400F. On a lightly floured surface, roll the dough out about 1/4″ thick and cut into 3″ rounds with a cookie cutter or glass rim; press into each of 12 muffin cups.
In a medium bowl, stir together the sugar and cornstarch to get rid of any lumps; add the berries and lemon juice and toss to coat. Fill shells. Bake until crusts are golden and filling is bubbly, about 25 minutes. Run a thin knife around the edge of each tart and remove while still warm; if they cool completely, any overflowing goo will cool and stick to the pan.
Makes 12 pies.
Recipe From: Dinner With Julie
Filling:
1/4 cup sugar
2 tsp. cornstarch
2 cups fresh blueberries
1 Tbsp. lemon juice
Preheat the oven to 400F. On a lightly floured surface, roll the dough out about 1/4″ thick and cut into 3″ rounds with a cookie cutter or glass rim; press into each of 12 muffin cups.
In a medium bowl, stir together the sugar and cornstarch to get rid of any lumps; add the berries and lemon juice and toss to coat. Fill shells. Bake until crusts are golden and filling is bubbly, about 25 minutes. Run a thin knife around the edge of each tart and remove while still warm; if they cool completely, any overflowing goo will cool and stick to the pan.
Makes 12 pies.
Recipe From: Dinner With Julie
Thursday, July 22, 2010
Peanut Butter Jumbos
1 1/2 cups peanut butter
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
4-1/2 cups quick-cooking oats
2 teaspoons baking soda
1 cup miniature semisweet chocolate chips
1 cup M&M's miniature baking bits
In a large mixing bowl, cream peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture. Stir in chocolate chips and baking bits.
Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are browned. Remove to wire racks. Yield: 9 dozen.
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
4-1/2 cups quick-cooking oats
2 teaspoons baking soda
1 cup miniature semisweet chocolate chips
1 cup M&M's miniature baking bits
In a large mixing bowl, cream peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture. Stir in chocolate chips and baking bits.
Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are browned. Remove to wire racks. Yield: 9 dozen.
Wednesday, July 21, 2010
Grilled Chicken with Lemon Basil Pasta
4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
½ sticks Butter
4 whole Lemons, Juiced
½ cups Heavy Cream
½ cups Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
Recipe From: Pioneer Woman
1 pound Penne Pasta, Cooked Until Al Dente
½ sticks Butter
4 whole Lemons, Juiced
½ cups Heavy Cream
½ cups Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
Recipe From: Pioneer Woman
Wednesday, July 7, 2010
Fresh Strawberry Lemonade
1 1/2 cup strawberries (hulled + halved)
1/4 cup agave nectar
2 1/2 cups fresh water
juice of 2 large lemons
extra strawberries for garnish
Blend strawberries, lemon juice and agave on high until quite smooth. Pour into a pitcher and add water. Whisk to combine and refrigerate until well chilled. Serve over ice and garnish each glass with a strawberry. Makes approximately 6 8 oz glasses. Note: Using only two lemons gives it that tart lemony flavor without having to add tons of sweetener. To get the most juice out of your lemon, put it in the microwave for 10 seconds before squeezing. If you want it more lemony, add the juice of 2 additional lemons (4 total) and another 1/4 cup of agave (1/2 cup total) to the blender before adding water.
Recipe From: Cooking with my kid
1/4 cup agave nectar
2 1/2 cups fresh water
juice of 2 large lemons
extra strawberries for garnish
Blend strawberries, lemon juice and agave on high until quite smooth. Pour into a pitcher and add water. Whisk to combine and refrigerate until well chilled. Serve over ice and garnish each glass with a strawberry. Makes approximately 6 8 oz glasses. Note: Using only two lemons gives it that tart lemony flavor without having to add tons of sweetener. To get the most juice out of your lemon, put it in the microwave for 10 seconds before squeezing. If you want it more lemony, add the juice of 2 additional lemons (4 total) and another 1/4 cup of agave (1/2 cup total) to the blender before adding water.
Recipe From: Cooking with my kid
Easy Mac & Cheese
1/2 pound elbow macaroni (or penne)
3 tablespoons butter
3 tablespoons flour
1 tablespoon olive oil
3 cups lowfat milk
1 large egg
12 oz shredded cheddar
salt & fresh pepper
Preheat oven to 350. Boil pasta in olive oil to al dente (about 6 or 7 mins) and drain. Meanwhile, melt butter in a medium pot and whisk in the flour. Keep it moving so it doesn’t get lumpy. Begin to stir in the milk and let it simmer for 10 mins. Crack an egg in a separate dish. Temper the egg by taking a spoonful of milk mixture out of the pot, adding it to the egg and whisking. Do this a few more times until you’ve brought the egg to the same temperature as the milk. Then pour the egg (which now has 3 or 4 spoonfuls of milk in it) into the milk mixture. Stir in 3/4 of the cheese and remove from heat. Season with salt and pepper. Mix the macaroni (or penne) in with the cheese. Pour it into a 2-quart casserole dish and top with the remaining cheese. Bake for 30 minutes and then let it rest before serving. Serves 8.
Recipe From: Cooking with my kid
3 tablespoons butter
3 tablespoons flour
1 tablespoon olive oil
3 cups lowfat milk
1 large egg
12 oz shredded cheddar
salt & fresh pepper
Preheat oven to 350. Boil pasta in olive oil to al dente (about 6 or 7 mins) and drain. Meanwhile, melt butter in a medium pot and whisk in the flour. Keep it moving so it doesn’t get lumpy. Begin to stir in the milk and let it simmer for 10 mins. Crack an egg in a separate dish. Temper the egg by taking a spoonful of milk mixture out of the pot, adding it to the egg and whisking. Do this a few more times until you’ve brought the egg to the same temperature as the milk. Then pour the egg (which now has 3 or 4 spoonfuls of milk in it) into the milk mixture. Stir in 3/4 of the cheese and remove from heat. Season with salt and pepper. Mix the macaroni (or penne) in with the cheese. Pour it into a 2-quart casserole dish and top with the remaining cheese. Bake for 30 minutes and then let it rest before serving. Serves 8.
Recipe From: Cooking with my kid
Garlic Bread
1 loaf French bread (sliced in half lengthwise)
½ cup mayonnaise
1 tablespoon grated parmesan cheese
2 teaspoons garlic (minced)
¼ teaspoon oregano
¼ teaspoon basil
1/8 teaspoon seasoning salt
½ cup shredded Monterey jack cheese
Pre-heat the oven to 350 degrees. In a small bowl beat butter and mayonnaise until smooth. Beat in parmesan cheese, garlic, oregano, basil and seasoning salt. Stir in Monterey Jack cheese.
Spread the mixture over the cut slices of bread. Place on a baking sheet.
Bake in the oven at 350 degrees for 10-15 minutes or until the cheese has melted. Makes 10 servings.
Recipe From: BlogChef.net
½ cup mayonnaise
1 tablespoon grated parmesan cheese
2 teaspoons garlic (minced)
¼ teaspoon oregano
¼ teaspoon basil
1/8 teaspoon seasoning salt
½ cup shredded Monterey jack cheese
Pre-heat the oven to 350 degrees. In a small bowl beat butter and mayonnaise until smooth. Beat in parmesan cheese, garlic, oregano, basil and seasoning salt. Stir in Monterey Jack cheese.
Spread the mixture over the cut slices of bread. Place on a baking sheet.
Bake in the oven at 350 degrees for 10-15 minutes or until the cheese has melted. Makes 10 servings.
Recipe From: BlogChef.net
Grilled Chicken Tostadas
Marinade:
½ c. fresh lime juice
¼ c. soy sauce
¼ c. vegetable oil
1 T. honey
2 tsp minced garlic
1 ½ tsp chili powder
Tostadas:
6 boneless skinless chicken breasts
8 small corn tortillas (or flour tortillas)
1 ½ c. shredded Monterey jack cheese
Serve with:
monterey jack cheese, salsa, guacamole, sour cream, cilantro, green onions, tomatoes, lettuce, Spanish rice
Slice chicken breasts in half width-wise (so they are not quite so thick) and place in marinade overnight. Grill until no longer pink in the middle. Let rest 5 minutes before slicing into ½ inch strips.
Lightly brush tortillas with vegetable oil. Grill on each side until slightly brown. Before removing, sprinkle with 1 T. cheese and let melt.
Serve with additional toppings listed.
Recipe From: Sisters' Cafe
½ c. fresh lime juice
¼ c. soy sauce
¼ c. vegetable oil
1 T. honey
2 tsp minced garlic
1 ½ tsp chili powder
Tostadas:
6 boneless skinless chicken breasts
8 small corn tortillas (or flour tortillas)
1 ½ c. shredded Monterey jack cheese
Serve with:
monterey jack cheese, salsa, guacamole, sour cream, cilantro, green onions, tomatoes, lettuce, Spanish rice
Slice chicken breasts in half width-wise (so they are not quite so thick) and place in marinade overnight. Grill until no longer pink in the middle. Let rest 5 minutes before slicing into ½ inch strips.
Lightly brush tortillas with vegetable oil. Grill on each side until slightly brown. Before removing, sprinkle with 1 T. cheese and let melt.
Serve with additional toppings listed.
Recipe From: Sisters' Cafe
Baked Apple Doughnuts
1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 egg (lightly beaten)
1 6 oz container of non fat vanilla yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
1 to 2 tablespoons honey
1 apple (diced small)
1 teaspoon cinnamon
2 tablespoons sugar
powdered sugar for dusting
Preheat the oven to 400 degrees. Toss apples in cinnamon and sugar and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, honey, egg and yogurt. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. Sprinkle apples into a greased donut pan and divide batter evenly in the pan. (I used the cooking spray that has flour in it but I think any kind would work.) The batter will be pretty thick and airy. We found it was easier to scoop it into the donut pan with our hands. Before baking be sure to clean off any stray dough around the circle so there’s a hole in the middle of the donut. Bake for 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm. Dust with powdered sugar and serve immediately! Makes 6 donuts.
Recipe From: Cooking with my kid
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 egg (lightly beaten)
1 6 oz container of non fat vanilla yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
1 to 2 tablespoons honey
1 apple (diced small)
1 teaspoon cinnamon
2 tablespoons sugar
powdered sugar for dusting
Preheat the oven to 400 degrees. Toss apples in cinnamon and sugar and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, honey, egg and yogurt. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. Sprinkle apples into a greased donut pan and divide batter evenly in the pan. (I used the cooking spray that has flour in it but I think any kind would work.) The batter will be pretty thick and airy. We found it was easier to scoop it into the donut pan with our hands. Before baking be sure to clean off any stray dough around the circle so there’s a hole in the middle of the donut. Bake for 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm. Dust with powdered sugar and serve immediately! Makes 6 donuts.
Recipe From: Cooking with my kid
Tuesday, July 6, 2010
Bacon Ranch Zucchini Kebabs
1 large zucchini, sliced into 1/2 inch slices then quartered
1 large yellow squash, also quartered
pinches of kosher salt and fresh cracked black pepper
1 1/2 Tablespoons of Bacon drippings
1/2 teaspoon dry Ranch seasoning
Place all quartered zucchini and yellow squash into a large bowl. Season with salt, pepper, bacon drippings and Ranch seasoning. Mix to combine then alternate zucchini and yellow squash quarters onto skewers, about 8 total. Place onto grill and grill about 2 minutes per side. Remove and serve
1 large yellow squash, also quartered
pinches of kosher salt and fresh cracked black pepper
1 1/2 Tablespoons of Bacon drippings
1/2 teaspoon dry Ranch seasoning
Place all quartered zucchini and yellow squash into a large bowl. Season with salt, pepper, bacon drippings and Ranch seasoning. Mix to combine then alternate zucchini and yellow squash quarters onto skewers, about 8 total. Place onto grill and grill about 2 minutes per side. Remove and serve
Sunday, July 4, 2010
Broccoli Bacon Salad
SALAD:
2 heads fresh broccoli, washed and cut into bite-size flowerets
½ cup chopped red onion
½ cup dried cranberries
½ cup slivered almonds
½ cup roasted sunflower seeds
½ – 1 cup crumbled bacon (approx. 6 to 8 slices for 1/2 cup and 12-16 slices for 1 cup) * I like mine with lots of bacon!
DRESSING:
1 cup mayonnaise
3 tablespoons white vinegar
⅓ cup sugar
½ teaspoon ground black pepper
If your local grocery store sells ingredients in a bulk bin, what I like to do is buy just what I need for 1 recipe. It’s often cheaper and you have no waste afterwords. Bulk bins are great for dried cranberries, nuts, sunflower seeds, etc. Most butcher cases also sell thick-quality bacon in bulk. Just tell them what you need!
Add broccoli, red onions, cranberries, almonds and sunflower seeds to a large bowl. Next, make the dressing by mixing mayonnaise, vinegar, sugar, and pepper in a small bowl. Pour dressing over the broccoli salad and mix thoroughly. Transfer salad to a large plate or serving bowl. Finish the salad off by garnishing with the crumbled bacon. If you prefer a bacon free version, omit bacon and garnish with ¼ of cranberries and ¼ of slivered almonds. Enjoy!
Serves 8-10
Recipe From: Sweet Savory Life
2 heads fresh broccoli, washed and cut into bite-size flowerets
½ cup chopped red onion
½ cup dried cranberries
½ cup slivered almonds
½ cup roasted sunflower seeds
½ – 1 cup crumbled bacon (approx. 6 to 8 slices for 1/2 cup and 12-16 slices for 1 cup) * I like mine with lots of bacon!
DRESSING:
1 cup mayonnaise
3 tablespoons white vinegar
⅓ cup sugar
½ teaspoon ground black pepper
If your local grocery store sells ingredients in a bulk bin, what I like to do is buy just what I need for 1 recipe. It’s often cheaper and you have no waste afterwords. Bulk bins are great for dried cranberries, nuts, sunflower seeds, etc. Most butcher cases also sell thick-quality bacon in bulk. Just tell them what you need!
Add broccoli, red onions, cranberries, almonds and sunflower seeds to a large bowl. Next, make the dressing by mixing mayonnaise, vinegar, sugar, and pepper in a small bowl. Pour dressing over the broccoli salad and mix thoroughly. Transfer salad to a large plate or serving bowl. Finish the salad off by garnishing with the crumbled bacon. If you prefer a bacon free version, omit bacon and garnish with ¼ of cranberries and ¼ of slivered almonds. Enjoy!
Serves 8-10
Recipe From: Sweet Savory Life
Sunday, June 20, 2010
Oatmeal Coconut Chewies
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded coconut
1 cup quick oats
Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).
Recipe From: My Kitchen Cafe
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded coconut
1 cup quick oats
Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).
Recipe From: My Kitchen Cafe
Friday, June 11, 2010
Sausage and Egg Breakfast Casserole
6-8 slices white bread*
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese (or 2 c. colby jack and 2 c. pepper jack)
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love 'em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard
*bread: Most recipes like this call for slightly dried out french bread or something similar, but honestly I usually just use super cheap-o white bread and often fresh from the bag. Dry bread is great because it will soak up the eggs well, but really whatever you've got will work just fine.
Start by removing the crusts from your bread and lightly buttering one side.
Place bread butter side down in a 9x13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.
Grate your cheese and sprinkle it evenly over the top of the bread. I didn't use an entire 4 c. of cheese. I just put some on until it looked good. Spread the browned sausage on top of that, and top with the green chiles.
In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.
Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You'll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.
Cover well and place in the refridgerator overnight.
In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown. It will be puffy and beautiful and your house will smell amazing!
It's important to let it cool for at least 10 minutes before cutting into it or it will just fall apart. As it cools it will settle- don't worry, that's normal! Cut into squares and serve warm.
Recipe From: Our Best Bites
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese (or 2 c. colby jack and 2 c. pepper jack)
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love 'em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard
*bread: Most recipes like this call for slightly dried out french bread or something similar, but honestly I usually just use super cheap-o white bread and often fresh from the bag. Dry bread is great because it will soak up the eggs well, but really whatever you've got will work just fine.
Start by removing the crusts from your bread and lightly buttering one side.
Place bread butter side down in a 9x13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.
Grate your cheese and sprinkle it evenly over the top of the bread. I didn't use an entire 4 c. of cheese. I just put some on until it looked good. Spread the browned sausage on top of that, and top with the green chiles.
In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.
Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You'll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.
Cover well and place in the refridgerator overnight.
In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown. It will be puffy and beautiful and your house will smell amazing!
It's important to let it cool for at least 10 minutes before cutting into it or it will just fall apart. As it cools it will settle- don't worry, that's normal! Cut into squares and serve warm.
Recipe From: Our Best Bites
Friday, June 4, 2010
Vietnamese Coconut Sorbet
1 cup Sugar
1 cup Water
½ cups Coconut Milk
½ cups Dried Unsweetened Coconut Flakes
1 whole Lime, Juiced
3 sprigs Fresh Mint (optional For Garnish)
3 Tablespoons Chopped Salted Peanuts
To make a light sugar syrup, combine sugar and water in a sauce pan. Bring to a boil while stirring constantly. Reduce heat and simmer for approximately 5 minutes.
Stir together sugar syrup, coconut milk, shredded coconut, and lime juice.
Pour mixture into an ice cream maker and freeze according to directions. Return mixture to freezer to freeze till solid.
Scoop sorbet into individual bowls and garnish with a sprig of mint and chopped peanuts.
Recipe From: Tasty Kitchen
1 cup Water
½ cups Coconut Milk
½ cups Dried Unsweetened Coconut Flakes
1 whole Lime, Juiced
3 sprigs Fresh Mint (optional For Garnish)
3 Tablespoons Chopped Salted Peanuts
To make a light sugar syrup, combine sugar and water in a sauce pan. Bring to a boil while stirring constantly. Reduce heat and simmer for approximately 5 minutes.
Stir together sugar syrup, coconut milk, shredded coconut, and lime juice.
Pour mixture into an ice cream maker and freeze according to directions. Return mixture to freezer to freeze till solid.
Scoop sorbet into individual bowls and garnish with a sprig of mint and chopped peanuts.
Recipe From: Tasty Kitchen
Double Chocolate Peanut Butter Ice Cream
2-½ cups Whole Milk
1 cup Sugar
⅓ cups Unsweetened Cocoa Powder
1 whole Pinch Of Salt
3 Tablespoons Cornstarch
½ cups Heavy Cream
¾ cups Semi Sweet Chocolate Chips Or Chunks
½ cups Smooth, Salted Peanut Butter
In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk starts to steam, but before it starts to boil.
In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will have the consistency of chocolate pudding. Remove from the flame.
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
Once cool, follow the manufacturer’s instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. You can heat the peanut butter in the microwave for a few seconds to soften it a bit. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.
Recipe From: Tasty Kitchen
1 cup Sugar
⅓ cups Unsweetened Cocoa Powder
1 whole Pinch Of Salt
3 Tablespoons Cornstarch
½ cups Heavy Cream
¾ cups Semi Sweet Chocolate Chips Or Chunks
½ cups Smooth, Salted Peanut Butter
In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk starts to steam, but before it starts to boil.
In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will have the consistency of chocolate pudding. Remove from the flame.
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
Once cool, follow the manufacturer’s instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. You can heat the peanut butter in the microwave for a few seconds to soften it a bit. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.
Recipe From: Tasty Kitchen
Toasted Coconut Ice Cream
1 can (13.5 Ounces) Coconut Milk
1 can (12 Ounces) Evaporated Milk
1 can (14 Ounces) Sweetened Condensed Milk
½ cups Toasted Coconut, Plus Extra For Garnish
Mix all ingredients in a medium bowl. Pour into an ice cream freezer. Following factory instructions, churn until creamy frozen. (Can be transfered to an airtight container and frozen for a week or so.) When ready to serve, scoop ice cream into serving dishes, sprinkle coconut and serve immediately.
Recipe From: Tasty Kitchen
1 can (12 Ounces) Evaporated Milk
1 can (14 Ounces) Sweetened Condensed Milk
½ cups Toasted Coconut, Plus Extra For Garnish
Mix all ingredients in a medium bowl. Pour into an ice cream freezer. Following factory instructions, churn until creamy frozen. (Can be transfered to an airtight container and frozen for a week or so.) When ready to serve, scoop ice cream into serving dishes, sprinkle coconut and serve immediately.
Recipe From: Tasty Kitchen
Wednesday, June 2, 2010
Schoolyard Cupcakes
Cupcakes:
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3 squares (3 ounces) semisweet chocolate
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 cup sour cream
Frosting:
2 cups heavy whipping cream
1/2 cup cocoa powder
1/2 cup granulated sugar
pinch of salt
Preheat the oven to 325 degrees. Line 18 muffin tin cups with paper liners.
Sift the flour, baking soda and salt together and set aside.
In a small microwave-safe bowl, melt the chocolate on 50% power for 1-2 minutes. Stir and continue melting on 50% power for 30 second intervals until the chocolate is melted. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Blend in the vanilla. Add the eggs and beat until the batter is creamy. Blend in the melted chocolate. Add one-third of the sifted dry ingredients and mix just until combined. Add 1/2 of the sour cream and mix. Add another third of the dry ingredients and mix together. Add the other half of the sour cream and mix. Finally add the remaining dry ingredients and beat until well combined.
Fill each muffin cup about 1/2 full. Bake for 10-14 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The key to not drying out these cupcakes is to make sure and not overbake them! Remove the cupcakes to a wire rack and let cool completely. (I had to bake mine longer.)
To make the frosting, combine the cream, cocoa, sugar and salt in a medium saucepan. Gently heat and stir constantly until the sugar has dissolved and the cocoa has blended into the mixture. Remove from the heat and let cool to room temperature. Pour the mixture through a mesh strainer into a medium glass bowl and cover with plastic wrap. Put in the refrigerator until completely chilled.
With an electric mixer, whip the frosting until it is smooth and forms medium peaks and has a spreading consistency. It will be quite firm. Frost and garnish the cupcakes as desired. I use a large piping tip (Wilton 1M tip to be exact) to make the decorative swirly frosting.
Recipe From: Kitchen Cafe
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3 squares (3 ounces) semisweet chocolate
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 cup sour cream
Frosting:
2 cups heavy whipping cream
1/2 cup cocoa powder
1/2 cup granulated sugar
pinch of salt
Preheat the oven to 325 degrees. Line 18 muffin tin cups with paper liners.
Sift the flour, baking soda and salt together and set aside.
In a small microwave-safe bowl, melt the chocolate on 50% power for 1-2 minutes. Stir and continue melting on 50% power for 30 second intervals until the chocolate is melted. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Blend in the vanilla. Add the eggs and beat until the batter is creamy. Blend in the melted chocolate. Add one-third of the sifted dry ingredients and mix just until combined. Add 1/2 of the sour cream and mix. Add another third of the dry ingredients and mix together. Add the other half of the sour cream and mix. Finally add the remaining dry ingredients and beat until well combined.
Fill each muffin cup about 1/2 full. Bake for 10-14 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The key to not drying out these cupcakes is to make sure and not overbake them! Remove the cupcakes to a wire rack and let cool completely. (I had to bake mine longer.)
To make the frosting, combine the cream, cocoa, sugar and salt in a medium saucepan. Gently heat and stir constantly until the sugar has dissolved and the cocoa has blended into the mixture. Remove from the heat and let cool to room temperature. Pour the mixture through a mesh strainer into a medium glass bowl and cover with plastic wrap. Put in the refrigerator until completely chilled.
With an electric mixer, whip the frosting until it is smooth and forms medium peaks and has a spreading consistency. It will be quite firm. Frost and garnish the cupcakes as desired. I use a large piping tip (Wilton 1M tip to be exact) to make the decorative swirly frosting.
Recipe From: Kitchen Cafe
Monday, May 17, 2010
Wisconsin Cauliflower Soup
Found this recipe today. Nate ate at Zupas and had this soup. He said it was awesome, so I'm going to try and make it. And fresh bread, apparently. And bacon. He put bacon in it. They asked him, "Do you want bacon?" And he loves bacon. Bacon makes everything better.
When I made this it turned out a little bland. Salt and pepper helped, and I will be adding more pepperjack cheese when I reheat the leftovers. Nate and I are pondering what else we could add that would give it a little more flavor.... I think that cooking the onions in bacon grease instead of butter, and then adding some bacon at the end would help.
When I made this it turned out a little bland. Salt and pepper helped, and I will be adding more pepperjack cheese when I reheat the leftovers. Nate and I are pondering what else we could add that would give it a little more flavor.... I think that cooking the onions in bacon grease instead of butter, and then adding some bacon at the end would help.
2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard (I just used regular mustard and it was fine)
1 cup shredded cheddar cheese
1 cup pepper jack cheese
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Recipe From: Just Cook Already
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard (I just used regular mustard and it was fine)
1 cup shredded cheddar cheese
1 cup pepper jack cheese
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Recipe From: Just Cook Already
Thursday, May 6, 2010
Chocolate Cream Cheese Frosting Recipe
1 8 oz package cream cheese at room temperature
1/4 C butter (1/2 stick) at room temperature
4 C sifted powdered sugar (You can decrease this amount if you don't care about it being as stiff for piping)
1/2 C cocoa powder
Mix cream cheese and butter until smooth and creamy.
Mix in powdered sugar, one cup at a time.
Mix in cocoa powder.
1/4 C butter (1/2 stick) at room temperature
4 C sifted powdered sugar (You can decrease this amount if you don't care about it being as stiff for piping)
1/2 C cocoa powder
Mix cream cheese and butter until smooth and creamy.
Mix in powdered sugar, one cup at a time.
Mix in cocoa powder.
Tuesday, May 4, 2010
So Easy "Un" Refried Beans in the Crock Pot
2 cups dried pinto beans-no need to presoak
8 cups water
start with 1/4 teaspoon salt (or use granulated chicken bouillion)
1/2 -3/4 cup flavorful liquid-taco sauce, red or green salsa, enchilada sauce, tomato sauce (my favorite is El Pato spicy tomato sauce), or even a 14 ounce can of undrained Mexican style petite diced tomatoes
Optional Add ins: sauteed garlic-onions-jalapenos, bacon grease, chopped cooked bacon, roasted red peppers, diced green chilies, shredded cheddar cheese, chopped cilantro
Put beans and water in the crock pot. Cover and cook on low overnight, or about 6-8 hours, or on high for 3-4 hours. (Every crock pot is different, so give yourself plenty of time.) When the beans are very soft, remove all of the liquid that you can with a small ladle or measuring cup. You don't need to strain the beans. Just get out as much of the cooking water as possible. Mash the beans with a potato masher, getting them as creamy as you like, or leave them whole, if that floats your boat. Add salt and your flavorful liquid. Taste and adjust seasonings.
Recipe From: Prudence Pennywise
8 cups water
start with 1/4 teaspoon salt (or use granulated chicken bouillion)
1/2 -3/4 cup flavorful liquid-taco sauce, red or green salsa, enchilada sauce, tomato sauce (my favorite is El Pato spicy tomato sauce), or even a 14 ounce can of undrained Mexican style petite diced tomatoes
Optional Add ins: sauteed garlic-onions-jalapenos, bacon grease, chopped cooked bacon, roasted red peppers, diced green chilies, shredded cheddar cheese, chopped cilantro
Put beans and water in the crock pot. Cover and cook on low overnight, or about 6-8 hours, or on high for 3-4 hours. (Every crock pot is different, so give yourself plenty of time.) When the beans are very soft, remove all of the liquid that you can with a small ladle or measuring cup. You don't need to strain the beans. Just get out as much of the cooking water as possible. Mash the beans with a potato masher, getting them as creamy as you like, or leave them whole, if that floats your boat. Add salt and your flavorful liquid. Taste and adjust seasonings.
Recipe From: Prudence Pennywise
Chocolate Ganache
8 ounces of chocolate, chopped into small pieces (I would probably use semisweet or dark because I like it)
1 cup heavy cream
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. You can stick it in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.
As a glaze, you can easily pour ganache over cakes for a nice smooth finish. If you are looking for a chocolate whipped filling, look no further. Just whip the ganache as you would heavy cream, making sure you mixing bowl and beater are nice and cold. And whatever you do, not put your ganache in the freezer with the hopes of whipping it. It will not whip and have a curdly like texture. For a thick frosting or decorative piping, allow the ganache to cool for a truffle like texture. Anyway you decide to eat it, this ganache will satisfy your sweet tooth and chocolate cravings.
Recipe From: Savory Sweet Life
1 cup heavy cream
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. You can stick it in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.
As a glaze, you can easily pour ganache over cakes for a nice smooth finish. If you are looking for a chocolate whipped filling, look no further. Just whip the ganache as you would heavy cream, making sure you mixing bowl and beater are nice and cold. And whatever you do, not put your ganache in the freezer with the hopes of whipping it. It will not whip and have a curdly like texture. For a thick frosting or decorative piping, allow the ganache to cool for a truffle like texture. Anyway you decide to eat it, this ganache will satisfy your sweet tooth and chocolate cravings.
Recipe From: Savory Sweet Life
Easy Fruit Dip
8 oz cream cheese, softened
smidge of milk
jar of marshmallow cream
I typically use the hand mixer and beat the cream cheese with a little bit of milk until it is smooth. Then I beat in the marshmallow cream. The end.
smidge of milk
jar of marshmallow cream
I typically use the hand mixer and beat the cream cheese with a little bit of milk until it is smooth. Then I beat in the marshmallow cream. The end.
Spinach Bacon Penne Pasta
16 oz package of penne pasta, cooked al dente
1/2 pound bacon, cooked and crumbled
3 large handfuls fresh spinach
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves fresh garlic, minced
1/2 cup grated Parmesan cheese
Sea Salt and Pepper to taste
In a large sauce pan, toss all ingredients in and cook on medium-high heat until fresh spinach is cooked. Season with salt and pepper.
This was good! We all liked it, although Nate said it could use some breadsticks or something to go with it.
I just made this again, and this time I added some zucchini from the garden. I cooked the zucchini with garlic and bacon grease, thinking this might encourage Nate to eat it. It was delicious!
Recipe From: Sweet Savory Life
1/2 pound bacon, cooked and crumbled
3 large handfuls fresh spinach
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves fresh garlic, minced
1/2 cup grated Parmesan cheese
Sea Salt and Pepper to taste
In a large sauce pan, toss all ingredients in and cook on medium-high heat until fresh spinach is cooked. Season with salt and pepper.
This was good! We all liked it, although Nate said it could use some breadsticks or something to go with it.
I just made this again, and this time I added some zucchini from the garden. I cooked the zucchini with garlic and bacon grease, thinking this might encourage Nate to eat it. It was delicious!
Recipe From: Sweet Savory Life
Mango Salsa
I want to make the Rumbi Island Chicken and Rice, but we can't find mango salsa, so I'm going to make it. Hopefully it's good.
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Recipe From: Allrecipes
Monday, May 3, 2010
Enchiladas de Joyce
3 c. shredded monterey jack cheese (or mozzarella)
1 c. shredded cheddar cheese
approximately 1/2c. chopped scallions
3/4 c. sour cream
2 tbs. cilantro
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cans tomato sauce (15 oz each)
2/3 c. water
1/3 c. chopped green bell pepper
1 tbs. chile powder
1/2 tsp. dried oregano
1/4 tsp. cumin
3/4 tsp. garlic powder
3 or 4 boneless skinless chicken breast boiled or baked and diced into small pieces
8 large tortillas
1/4 c. shredded cheddar cheese for top
Mix cheeses (except for topping), scallions, sour cream, parsley, salt and pepper in one bowl. Heat tomato sauce, water, bell peopper, chile powder, oregano, cumin and garlic to boil. Reduce heat once boiling and simmer for 5 minutes. Pour into ungreased pie plate. Dip each tortilla into sauce to coat both sides. Remove and put on a plate. Spoon about 1/4 c. cheese mixture into each tortilla, add chicken, and fold up. Arrange in rectangular 9X13 baking dish. Pour remaining sauce over enchiladas. Sprinkle remaining cheese on top. ake uncovered for 20-25 minutes until bubbly. Garnish with additional sour cream, olives, whatever you like.
1 c. shredded cheddar cheese
approximately 1/2c. chopped scallions
3/4 c. sour cream
2 tbs. cilantro
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cans tomato sauce (15 oz each)
2/3 c. water
1/3 c. chopped green bell pepper
1 tbs. chile powder
1/2 tsp. dried oregano
1/4 tsp. cumin
3/4 tsp. garlic powder
3 or 4 boneless skinless chicken breast boiled or baked and diced into small pieces
8 large tortillas
1/4 c. shredded cheddar cheese for top
Mix cheeses (except for topping), scallions, sour cream, parsley, salt and pepper in one bowl. Heat tomato sauce, water, bell peopper, chile powder, oregano, cumin and garlic to boil. Reduce heat once boiling and simmer for 5 minutes. Pour into ungreased pie plate. Dip each tortilla into sauce to coat both sides. Remove and put on a plate. Spoon about 1/4 c. cheese mixture into each tortilla, add chicken, and fold up. Arrange in rectangular 9X13 baking dish. Pour remaining sauce over enchiladas. Sprinkle remaining cheese on top. ake uncovered for 20-25 minutes until bubbly. Garnish with additional sour cream, olives, whatever you like.
Creamy Cajun Chicken with Pasta
1 tsp. minced garlic
2 tbs. butter
12 ounces boneless skinless chicken breasts, cubed
1 tbs. cajun seasoning
1/3 c. green onions, chopped
1 c. heavy cream
12 ounces thin spaghetti
2 tbs. parsley
grated parmesan cheese
In a skillet cook garlic in butter for approximately 30 seconds on medium heat. Stir in chicken and cajun seasonings and cook until lightly browned. Stir in onions and cook 1 minute. Add cream and turn heat to high, boil until slightly thickened. Meanwhile, cook and drain spaghetti according to directions. In a serving dish combine chicken mixture with pasta and parsley. Serve with parmesan cheese.
2 tbs. butter
12 ounces boneless skinless chicken breasts, cubed
1 tbs. cajun seasoning
1/3 c. green onions, chopped
1 c. heavy cream
12 ounces thin spaghetti
2 tbs. parsley
grated parmesan cheese
In a skillet cook garlic in butter for approximately 30 seconds on medium heat. Stir in chicken and cajun seasonings and cook until lightly browned. Stir in onions and cook 1 minute. Add cream and turn heat to high, boil until slightly thickened. Meanwhile, cook and drain spaghetti according to directions. In a serving dish combine chicken mixture with pasta and parsley. Serve with parmesan cheese.
Wednesday, April 28, 2010
Ultimate Chocolate Cupcakes
I'm thinking about making these for Tia, who I've heard likes chocolate, just a little bit. Also, I won't be including the coffee, because that's how I roll.
Ganache Filling
For the cupcakes, Preheat the oven to 350 and line a muffin pan with cupcake liners.
Place chocolate and cocoa in a medium bowl, and pour hot coffee over the mixture. Whisk until smooth, and transfer to the refrigerator to cool completely, 20-30 minutes.
Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.
Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
Divide batter evenly among muffin pan cups, filling each 3/4 full. Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.
Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting, combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set over a small saucepan of simmering water, and whisking constantly, cook until the mixture is slightly thickened, foamy, and registers 150 degrees on an instant read thermometer, 2-4 minutes.
Fit bowl to stand mixer, and with the whisk attachment, beat at medium speed, until mixture is the consistency of shaving cream and slightly cooled, 1-3 minutes. Add butter 1 piece at a time, until smooth and creamy. The frosting may look curdled halfway through, but it will smooth out eventually.
Once all the butter as been added, pour in the cooled chocolate and vanilla. Mix until well combined. Increase speed to medium-high and until light and fluffy, another 30 seconds to a minute.
Frost cupcakes as desired. Makes 12-15 cupcakes.
Recipe From: Cooks Illustrated
Ganache Filling
- 2 ounces bittersweet chocolate, chopped fine
- 1/4 cup heavy cream
- 1 Tablespoon confectioners' sugar
- 3 ounces bittersweet chocolate, chopped fine
- 1/3 cup Dutch-processed cocoa
- 3/4 cup hot, strong-brewed coffee
- 3/4 cup (4 1/8 ounces) bread flour
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 6 Tablespoons vegetable oil
- 2 large eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 1/3 cup (2 1/3 ounces) granulated sugar
- 2 large egg whites
- pinch table salt
- 12 Tablespoons (1 1/2 sticks) unsalted butter, softened and cut into Tablespoon pieces
- 6 ounces bittersweet chocolate, melted and cooled to 85-100 degrees
- 1/2 teaspoon vanilla extract
For the cupcakes, Preheat the oven to 350 and line a muffin pan with cupcake liners.
Place chocolate and cocoa in a medium bowl, and pour hot coffee over the mixture. Whisk until smooth, and transfer to the refrigerator to cool completely, 20-30 minutes.
Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.
Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
Divide batter evenly among muffin pan cups, filling each 3/4 full. Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.
Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting, combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set over a small saucepan of simmering water, and whisking constantly, cook until the mixture is slightly thickened, foamy, and registers 150 degrees on an instant read thermometer, 2-4 minutes.
Fit bowl to stand mixer, and with the whisk attachment, beat at medium speed, until mixture is the consistency of shaving cream and slightly cooled, 1-3 minutes. Add butter 1 piece at a time, until smooth and creamy. The frosting may look curdled halfway through, but it will smooth out eventually.
Once all the butter as been added, pour in the cooled chocolate and vanilla. Mix until well combined. Increase speed to medium-high and until light and fluffy, another 30 seconds to a minute.
Frost cupcakes as desired. Makes 12-15 cupcakes.
Recipe From: Cooks Illustrated
Monday, April 26, 2010
Spanish Rice
I got this recipe from simplyrecipes.com. I now serve it whenever we have enchilada's.
INGREDIENTS
2 T olive oil (can use up to 1/4 C)
1 onion, chopped fine
1 garlic clove, minced
2 C medium or long-grain white rice
3 C* chicken stock (or vegetable stock if vegetarian)
1 heaping T tomato paste or 1 C of diced fresh or cooked tomatoes, strained (Our favorite so far has been to add 1 can of diced tomatoes)
Pinch of oregano
1 tsp salt
*Check the instructions on the rice pkg for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 C of water for every cup of rice, then for this recipe use 4 C of stock for 2 C of rice.
METHOD
(The first time we did this I browned the rice and put it all in the rice cooker, but we liked it better the second time when I skipped browning the rice and just put it all in the rice cooker right off.)
1. In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instruction on the rice pkg. Turn off heat and let sit for 5 minutes.
Serves 4 to 6.
INGREDIENTS
2 T olive oil (can use up to 1/4 C)
1 onion, chopped fine
1 garlic clove, minced
2 C medium or long-grain white rice
3 C* chicken stock (or vegetable stock if vegetarian)
1 heaping T tomato paste or 1 C of diced fresh or cooked tomatoes, strained (Our favorite so far has been to add 1 can of diced tomatoes)
Pinch of oregano
1 tsp salt
*Check the instructions on the rice pkg for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 C of water for every cup of rice, then for this recipe use 4 C of stock for 2 C of rice.
METHOD
(The first time we did this I browned the rice and put it all in the rice cooker, but we liked it better the second time when I skipped browning the rice and just put it all in the rice cooker right off.)
1. In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instruction on the rice pkg. Turn off heat and let sit for 5 minutes.
Serves 4 to 6.
Tuna Cakes
I got this recipe from my sister. The kids and I really liked it and Caleb had seconds so he didn't think it was too bad.
2 (6oz) cans tuna, drained, flaked
1 (6oz) pkg stove top stuffing (Caleb think it will be better with just breadcrumbs, and adding salt and pepper. We will be trying that next time.)
1 C shredded cheddar cheese
1/2 C shredded carrots
1/3 C Miracle Whip
2 T relish
3/4 C water
Mix in bowl. Refrigerate 10 minutes. Can add more water and/or an egg if it looks dry. (I added both.) Heat nonstick skillet over medium heat. Spray with cooking spray. Use 1/3 C of mixture to form ball, place in skillet and flatten with spatula. Cook 3 minutes per side.
2 (6oz) cans tuna, drained, flaked
1 (6oz) pkg stove top stuffing (Caleb think it will be better with just breadcrumbs, and adding salt and pepper. We will be trying that next time.)
1 C shredded cheddar cheese
1/2 C shredded carrots
1/3 C Miracle Whip
2 T relish
3/4 C water
Mix in bowl. Refrigerate 10 minutes. Can add more water and/or an egg if it looks dry. (I added both.) Heat nonstick skillet over medium heat. Spray with cooking spray. Use 1/3 C of mixture to form ball, place in skillet and flatten with spatula. Cook 3 minutes per side.
Monday, April 19, 2010
Famous Dave's Corn Muffins
I'm going to try this recipe too.
Ingredients
:1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9 ounces) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise
Jalapeño Honey Glaze:
1/2 cup butter
1 large jalapeño pepper, seeded, finely diced
3 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne
Ingredients
:1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9 ounces) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise
Jalapeño Honey Glaze:
1/2 cup butter
1 large jalapeño pepper, seeded, finely diced
3 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne
Sweet Potato Fries
I'm going to try these this week, so I'm posting it so I don't forget where I found the recipe!
2 pounds of sweet potatoes
Cooking oil spray, as needed
2 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
Sour Cream Dipping Sauce, recipe follows
Spicy Sour Cream Dipping Sauce, recipe follows
Preheat the oven to 450 degrees.
Cut the potatoes into ½-inch strips. Line two baking sheets with parchment paper and generously spray with cooking oil. Toss the sweet potato fries in the extra virgin olive oil and divide among the two baking sheets. Place in the oven for 25 to 35 minutes, tossing once during cooking. Bake until they are caramelized and nicely browned.
Yield: 4 servings
Sour Cream Dipping Sauce:
¾ cup sour cream
2 teaspoons fresh lime juice
1 teaspoon chopped fresh cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon ground cumin
¼ teaspoon salt
1/8 teaspoon lime zest
Combine all the ingredients in a bowl and stir well to mix through.
Yield: ¾ cup
Spicy Sour Cream Dipping Sauce:
¾ cup sour cream
1 canned chipotle pepper in adobo, minced
2 teaspoons fresh lime juice
1 teaspoon cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon cumin
¼ teaspoon salt
1/8 teaspoon lime zest
Combine all the ingredients in a bowl and stir well to mix through.
Yield: ¾ cup
2 pounds of sweet potatoes
Cooking oil spray, as needed
2 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
Sour Cream Dipping Sauce, recipe follows
Spicy Sour Cream Dipping Sauce, recipe follows
Preheat the oven to 450 degrees.
Cut the potatoes into ½-inch strips. Line two baking sheets with parchment paper and generously spray with cooking oil. Toss the sweet potato fries in the extra virgin olive oil and divide among the two baking sheets. Place in the oven for 25 to 35 minutes, tossing once during cooking. Bake until they are caramelized and nicely browned.
Yield: 4 servings
Sour Cream Dipping Sauce:
¾ cup sour cream
2 teaspoons fresh lime juice
1 teaspoon chopped fresh cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon ground cumin
¼ teaspoon salt
1/8 teaspoon lime zest
Combine all the ingredients in a bowl and stir well to mix through.
Yield: ¾ cup
Spicy Sour Cream Dipping Sauce:
¾ cup sour cream
1 canned chipotle pepper in adobo, minced
2 teaspoons fresh lime juice
1 teaspoon cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon cumin
¼ teaspoon salt
1/8 teaspoon lime zest
Combine all the ingredients in a bowl and stir well to mix through.
Yield: ¾ cup
Recipe from Emeril Lagasse
Saturday, April 10, 2010
Amazing Pork Tenderloin in the Slow Cooker
I got this recipe from allrecipes.com, submitted by chowsito. We all liked it, but I over cooked it a little.
INGREDIENTS:
1 (2lb) pork tenderloin (I used pork tenderloin we already had sliced, just cook for less time)
1 (1oz) envelope dry onion soup mix
1 C water
3/4 C red wine ( I used red grape juice)
3 T minced garlic
3 T soy sauce
freshly ground black pepper to taste
DIRECTIONS:
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
INGREDIENTS:
1 (2lb) pork tenderloin (I used pork tenderloin we already had sliced, just cook for less time)
1 (1oz) envelope dry onion soup mix
1 C water
3/4 C red wine ( I used red grape juice)
3 T minced garlic
3 T soy sauce
freshly ground black pepper to taste
DIRECTIONS:
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
Thursday, April 1, 2010
Ebleskiver Syrup
I also call this heart attack syrup.
1 stick butter
1/2 pint whipping cream
1 c. sugar
1/2 tsp. maple flavoring
Melt butter and dissolve sugar in a small saucepan. Add cream and maple flavoring. Heat almost to a boil. Transfer to blender and blend to combine and frothify.
1 stick butter
1/2 pint whipping cream
1 c. sugar
1/2 tsp. maple flavoring
Melt butter and dissolve sugar in a small saucepan. Add cream and maple flavoring. Heat almost to a boil. Transfer to blender and blend to combine and frothify.
Dump Cake
Anyone else have any other dump cake recipes to share? This is the only one I know, but I'm sure there are other variations out there.
1 can cherry pie filling
1 can crushed pineapple, drained
1 pkg yellow cake mix
1/2 c. butter or margarine
Heat oven to 350. Spread pie filling and pineapple in ungreased 9X13 pan. Stir dry cake mix and butter until crumbly. Sprinkle over fruit. Bake 35-40 minutes until light brown.
1 can cherry pie filling
1 can crushed pineapple, drained
1 pkg yellow cake mix
1/2 c. butter or margarine
Heat oven to 350. Spread pie filling and pineapple in ungreased 9X13 pan. Stir dry cake mix and butter until crumbly. Sprinkle over fruit. Bake 35-40 minutes until light brown.
Banana Bread Bars
1 1/2 c. sugar
1 c. sour cream
1/2 c. butter or margarine
2 eggs
1 1/2 c. mashed bananas, about 3 large
2 tsp. vanilla
2 c. flour
1/2 c. chopped nuts, but I never include them
1 tsp. salt
1 tsp. baking soda
Heat oven to 375. Grease and flour jelly roll pan. Mix sugar, sour cream, butter, and eggs in large bowl at low speed. Beat in bananas and vanilla. Beat in flour, salt, and baking soda on medium speed. Stir in nuts. Or leave the nuts out if you're awesome. Spread in pan and bake until light brown, 20-25 minutes. Cool.
Frosting
1/4 c. margarine
2 c. powdered sugar
1 tsp. vanilla
3 tbl. milk
Heat margarine until delicate brown. Remove from stove and mix in powdered sugar. Beat in vanilla and milk until smooth. Spread on cooled bars.
1 c. sour cream
1/2 c. butter or margarine
2 eggs
1 1/2 c. mashed bananas, about 3 large
2 tsp. vanilla
2 c. flour
1/2 c. chopped nuts, but I never include them
1 tsp. salt
1 tsp. baking soda
Heat oven to 375. Grease and flour jelly roll pan. Mix sugar, sour cream, butter, and eggs in large bowl at low speed. Beat in bananas and vanilla. Beat in flour, salt, and baking soda on medium speed. Stir in nuts. Or leave the nuts out if you're awesome. Spread in pan and bake until light brown, 20-25 minutes. Cool.
Frosting
1/4 c. margarine
2 c. powdered sugar
1 tsp. vanilla
3 tbl. milk
Heat margarine until delicate brown. Remove from stove and mix in powdered sugar. Beat in vanilla and milk until smooth. Spread on cooled bars.
No Bake Cookies
2 c. sugar
1/2 c. cocoa
1/2 c. margarine
1/2 c. milk
1/2 c. chunky peanut butter
3 c. quick oats
1 tsp. vanilla
Mix sugar, cocoa, margarine, and milk. Bring to a boil and cook 1 minute. Remove from heat and add peanut butter, vanilla, and oats. Mix well and drop in teaspoons on wax paper. Let stand until hard.
1/2 c. cocoa
1/2 c. margarine
1/2 c. milk
1/2 c. chunky peanut butter
3 c. quick oats
1 tsp. vanilla
Mix sugar, cocoa, margarine, and milk. Bring to a boil and cook 1 minute. Remove from heat and add peanut butter, vanilla, and oats. Mix well and drop in teaspoons on wax paper. Let stand until hard.
Spinach Salad
Salad:
Baby spinach leaves
Mandarin oranges or strawberries
Pecans
Mozzarella cheese
Pretty much anything your little heart desires
Dressing:
1/2 c. sugar
1/2 c. olive oil
1/4 c. white vinegar
1/4 tsp. Worchestershire sauce
1 tbl. minced onion
2 tbl. sesame or poppy seeds or a mix of both
1/4 tsp. paprika
Combine dressing ingredients. Combine salad ingredients. Combine dressing and salad right before serving.
Baby spinach leaves
Mandarin oranges or strawberries
Pecans
Mozzarella cheese
Pretty much anything your little heart desires
Dressing:
1/2 c. sugar
1/2 c. olive oil
1/4 c. white vinegar
1/4 tsp. Worchestershire sauce
1 tbl. minced onion
2 tbl. sesame or poppy seeds or a mix of both
1/4 tsp. paprika
Combine dressing ingredients. Combine salad ingredients. Combine dressing and salad right before serving.
Strawberry Delight Cake
1st layer
1 white cake mix
Prepare cake mix according to package directions and spread into large cookie sheet. Bake for 20 minutes.
2nd layer
1 pkg cream cheese, softened
3/4 c. powdered sugar
1 large pkg vanilla pudding
2 1/2 c. milk
Mix together and spread over cooled cake. Put in fridge.
3rd layer
1 pkg Danish Dessert (raspberry or strawberry)
1 1/2 c. water
frozen raspberries or strawberries
Cook Danish Dessert according to package directions. Mix in berries and spread on top of vanilla layer.
Keep stored in fridge.
Recipe from: Someone at Cherry Creek Elementary
1 white cake mix
Prepare cake mix according to package directions and spread into large cookie sheet. Bake for 20 minutes.
2nd layer
1 pkg cream cheese, softened
3/4 c. powdered sugar
1 large pkg vanilla pudding
2 1/2 c. milk
Mix together and spread over cooled cake. Put in fridge.
3rd layer
1 pkg Danish Dessert (raspberry or strawberry)
1 1/2 c. water
frozen raspberries or strawberries
Cook Danish Dessert according to package directions. Mix in berries and spread on top of vanilla layer.
Keep stored in fridge.
Recipe from: Someone at Cherry Creek Elementary
Mom's Sloppy Joes
My mom is awesome, especially at cooking. But trying to get a recipe out of her is like pulling teeth. There are so many great things that she makes that she just "puts stuff in until it tastes right." Grrr. Here's my best attempt at her sloppy joes.
1 lb. ground beef
1 lb. veggies—carrots, celery, onion—chopped super small so they are about the same size as the ground beef
(These amounts can be doubled or whatever depending on how much you want to make. I just try to use equal parts meat and veggies. Or even more veggies than meat just because I can.)
ketchup
brown sugar
lemon juice
mustard
Brown the ground beef, drain. While meat is cooking sauté the vegetables until soft. Add some ketchup to the veggies to keep them from burning if you like. Or some olive oil. Combine meat and veggies in large pot or crock pot. Add ketchup until desired consistency is reached (well, a little more soupy than desired since they will cook down). Add brown sugar until desired sweetness is reached. Add a bit of lemon juice and mustard to brighten up the flavor. The longer you let everything simmer together on the stove or in the crock pot the better the flavors will combine and the softer the veggies will be. Serve on hamburger buns.
This freezes really well and is a great meal to have in the freezer for days when life just isn't going your way.
1 lb. ground beef
1 lb. veggies—carrots, celery, onion—chopped super small so they are about the same size as the ground beef
(These amounts can be doubled or whatever depending on how much you want to make. I just try to use equal parts meat and veggies. Or even more veggies than meat just because I can.)
ketchup
brown sugar
lemon juice
mustard
Brown the ground beef, drain. While meat is cooking sauté the vegetables until soft. Add some ketchup to the veggies to keep them from burning if you like. Or some olive oil. Combine meat and veggies in large pot or crock pot. Add ketchup until desired consistency is reached (well, a little more soupy than desired since they will cook down). Add brown sugar until desired sweetness is reached. Add a bit of lemon juice and mustard to brighten up the flavor. The longer you let everything simmer together on the stove or in the crock pot the better the flavors will combine and the softer the veggies will be. Serve on hamburger buns.
This freezes really well and is a great meal to have in the freezer for days when life just isn't going your way.
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).
Nate really likes this honey butter, but I'm not so sure on it because you can really taste the marshmallow.
Recipe from: Kitchen Cafe
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).
Nate really likes this honey butter, but I'm not so sure on it because you can really taste the marshmallow.
Recipe from: Kitchen Cafe
Corncake (Awesome 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.
Recipe from: Kitchen Cafe
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.
Recipe from: Kitchen Cafe
Rumbi Island Easy Mango Chicken and Rice
4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste
Lemon Pepper to taste
Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
Serve over coconut jasmine rice (rice cooked with coconut milk for all or part of the liquid) for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.
You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.
Recipe from: Sisters' Cafe
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste
Lemon Pepper to taste
Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
Serve over coconut jasmine rice (rice cooked with coconut milk for all or part of the liquid) for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.
You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.
Recipe from: Sisters' Cafe
Parmesan Breadsticks
This recipe is in the cookbook I gave you guys (and if you didn't get one yet, I have one for you), but it's a favorite here so I thought I'd type it up. Also, it's super easy.
1 1/2 c. warm water
2 tbl. sugar
1 tbl. yeast
3 c. flour
1/2 tsp. salt
3/4 (I generally use 1/2) cube butter, melted
parmesan cheese, garlic salt (or powder) for sprinkling
Combine water, sugar and yeast. Let sit for 2 or 3 minutes. Mix in flour and salt with wooden spoon until well combined. Don't knead. Let the dough rise for a while. (The dough is sticky at this point, but it's okay as long as you use plenty of flour when you roll it out.) Roll out dough to the size and shape of cookie sheet. Cut dough into strips vertically (I use a pizza cutter). Fold in half and twist. Pour melted butter onto cookie sheet. Roll twists in the butter and place close together on baking sheet. Generously sprinkle with garlic and cheese. Let rise again for 30 minutes. Bake at 400 for 15-18 minutes or until browned.
Recipe from: A Taste of Mapleton, Wendy Reese
1 1/2 c. warm water
2 tbl. sugar
1 tbl. yeast
3 c. flour
1/2 tsp. salt
3/4 (I generally use 1/2) cube butter, melted
parmesan cheese, garlic salt (or powder) for sprinkling
Combine water, sugar and yeast. Let sit for 2 or 3 minutes. Mix in flour and salt with wooden spoon until well combined. Don't knead. Let the dough rise for a while. (The dough is sticky at this point, but it's okay as long as you use plenty of flour when you roll it out.) Roll out dough to the size and shape of cookie sheet. Cut dough into strips vertically (I use a pizza cutter). Fold in half and twist. Pour melted butter onto cookie sheet. Roll twists in the butter and place close together on baking sheet. Generously sprinkle with garlic and cheese. Let rise again for 30 minutes. Bake at 400 for 15-18 minutes or until browned.
Recipe from: A Taste of Mapleton, Wendy Reese
IHOP Buttermilk Pancakes
1 1/4 c. flour
1 egg
1 1/4 c. buttermilk
1/4 c. sugar
1 heaping tsp. baking powder
1 tsp. baking soda
1/4 c. oil
pinch salt
Blend in blender and pour on hot griddle.
These aren't my favorite pancakes because they are just a vehicle for syrup and butter and have no nutritionally-redeeming qualities. These are some of Nate's favorite pancakes because they are just a vehicle for syrup and butter and have no nutritionally-redeeming qualities
1 egg
1 1/4 c. buttermilk
1/4 c. sugar
1 heaping tsp. baking powder
1 tsp. baking soda
1/4 c. oil
pinch salt
Blend in blender and pour on hot griddle.
These aren't my favorite pancakes because they are just a vehicle for syrup and butter and have no nutritionally-redeeming qualities. These are some of Nate's favorite pancakes because they are just a vehicle for syrup and butter and have no nutritionally-redeeming qualities
Barbecue Chicken Pizza
Dough
1 tbl. yeast
1 c. warm water
1 tsp. sugar
1 tsp. salt
2 tbl. oil
2 1/2 c. flour
Dissolve yeast and sugar in warm water. Stir in remaining ingredients. Let rise for 5-10 minutes. Roll out on pizza pan and cook for 10 minutes at 375. This is a fast, no-fail, very serviceable crust.
Topping
2-3 chicken breasts, diced
1/2 green pepper, diced
1/2 red pepper, diced
1 3/4 c. bottled barbecue sauce (Sweet Baby Rays)
3-4 c. shredded mozzarella cheese
1/2 small onion, chopped fine
1 clove garlic, minced
Cook chicken in frying pan with garlic and onion. Set aside. Saute peppers until crisp-tender. Add chicken and barbecue sauce to peppers and heat through. Spread on crust and top with cheese. Cook 10 more minutes or until cheese is melted and beginning to brown.
I usually don't put in the peppers because I usually don't have them on hand. And I just eyeball the sauce and cheese. And I think putting the chicken on top of the sauce and cheese might be nice.
This topping would probably be great on DeAnna's pizza crust. I put this crust on because it is a quick and easy recipe for when you don't have a lot of time or for when you didn't think ahead to make something else.
1 tbl. yeast
1 c. warm water
1 tsp. sugar
1 tsp. salt
2 tbl. oil
2 1/2 c. flour
Dissolve yeast and sugar in warm water. Stir in remaining ingredients. Let rise for 5-10 minutes. Roll out on pizza pan and cook for 10 minutes at 375. This is a fast, no-fail, very serviceable crust.
Topping
2-3 chicken breasts, diced
1/2 green pepper, diced
1/2 red pepper, diced
1 3/4 c. bottled barbecue sauce (Sweet Baby Rays)
3-4 c. shredded mozzarella cheese
1/2 small onion, chopped fine
1 clove garlic, minced
Cook chicken in frying pan with garlic and onion. Set aside. Saute peppers until crisp-tender. Add chicken and barbecue sauce to peppers and heat through. Spread on crust and top with cheese. Cook 10 more minutes or until cheese is melted and beginning to brown.
I usually don't put in the peppers because I usually don't have them on hand. And I just eyeball the sauce and cheese. And I think putting the chicken on top of the sauce and cheese might be nice.
This topping would probably be great on DeAnna's pizza crust. I put this crust on because it is a quick and easy recipe for when you don't have a lot of time or for when you didn't think ahead to make something else.
Pizza crust
I was always terrified to make pizza until I came across this recipe. We got a pizza stone at our wedding reception, but I hadn't tried it until now. We make this at least twice a month. It's messy, but delicious and much cheaper than ordering pizza...and you can make up any topping combination you want. Brad likes BBQ chicken.
*Makes 2 12-inch pizzas or 1 large 16 to 18-inch pizza
1 1/4 cups warm water
2 teaspoons instant yeast
2 tablespoons sugar
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
Make the dough the night before or early the morning on the day you want to make the pizza. In a large mixing bowl (or in the bowl of a stand mixer), mix the water, yeast, sugar, honey and oil. (If using active dry yeast, increase the amount of yeast to 2 3/4 teaspoons and proof the yeast in the water until foamy before mixing in the sugar, honey and oil.) Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth, about 10 minutes by hand or 5 minutes with a stand mixer.
Shape the dough into a ball and place in a lightly greased bowl and cover tightly (with a lid or plastic wrap). Place the dough in the refrigerator to slowly rise until three hours before baking. Three hours before baking, remove the dough from the refrigerator and let it come to room temperature, keeping it lightly covered.
45-60 minutes before baking, move the rack to the lowest position in the oven, place the pizza stone on it and preheat the oven to 500 degrees. Don’t be nervous about a hot oven! I used to be scared to death to cook anything above 400 degrees but I promise 500 degrees is the only way to go when cooking pizza. If your oven is a bit sketchy at that temperature, bake at 475 degrees. Also, I think a pizza stone makes all the difference in good versus great pizza. I have this pizza stone and I love the rectangular shape. I have baked many a pizza on this stone and it is awesome.
Here’s a few different methods for making great pizza:
Pizza Paddle/Peel: I have a wooden pizza paddle, like this, which I sprinkle with cornmeal and place the pizza dough on. I layer my toppings on the dough and slide the dough quickly onto the hot pizza stone. After about 8 or 9 minutes, the pizza is baked to perfection and I slide it onto a cutting board to slice and eat.
Alternative Pizza Paddle/Peel: If you don’t have a pizza paddle, you can use the underside of a baking sheet (I use an 11X17 size) or a large cutting board as a makeshift pizza paddle. Cover it lightly with cornmeal, flour or parchment paper, make your pizza on the floured baking sheet or cutting board and gently slide the pizza off of the makeshift paddle onto the baking stone when ready to bake (if using parchment paper, you can let the parchment paper slide onto the baking stone with the pizza). Bake for 8-9 minutes until the crust is nicely browned. Retrieve the pizza with a pair of tongs or a spatula and slide the baked pizza quickly onto a waiting cooling rack.
Rimmed Baking Sheet: If you currently bake pizzas using cornmeal on a pizza paddle, you’ll know how messy it can be – cornmeal everywhere. In fact, right now, my oven is in serious need of a good vacuuming. So, ofttimes, I’ll still preheat my baking stone like normal and instead of using my wooden pizza paddle, I stretch the dough into an irregular shape on a lightly greased rimmed baking sheet (I don’t worry about pressing it into the corners to give it a rustic look), add the toppings, and slide the entire baking sheet on the pizza stone to bake. Bake the pizza for 9-10 minutes until the crust is nicely browned. This method still browns the crust nicely – and while you don’t get the extremely authentic pizza crust, it is still mighty delicious and I can make more pizza at once rather than sliding them one at a time onto the baking stone.
The Best Pizza Sauce
*Makes enough for 2 16-18 inch pizzas
1 (14.5 ounce) can diced tomatoes
1 small can tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt
pinch of red pepper flakes (optional)
Combine all ingredients in food processor or blender and blend until desired consistency. All the seasonings can be modified depending on taste – add what you like!
Pizza Dough Recipe Source:
adapted slightly from Emily at Savory SeasoningsBosch Foolproof Whole Wheat Bread
*Makes 6 loaves
6 cups warm water
2 1/2 tablespoons instant yeast
2 tablespoons salt
1/2 cup oil
2/3 cup honey
2 tablespoons vital wheat gluten
12-15 cups whole wheat flour
Mix 8-9 cups fresh wheat flour and 2 ½ tablespoons yeast together in the bowl of an electric mixer (or in a large bowl by hand). Add 6 cups warm water and mix to paste consistency. Cover and let sponge 10-15 minutes. Add salt, honey, oil, and gluten. Mix by hand or if using an electric mixer, turn to speed 1 or 2 as motor bears down and add additional flour until dough pulls away from sides of bowl (be careful not to add too much flour). Let the mixer knead the dough for five minutes. (If using hands, knead for 10 minutes.) Use oil or cooking spray on your hands to form six equal loaves. Take dough immediately from bowl and fill lightly greased (or nonstick) loaf pans ½ to 2/3 full. Cover with lightly greased plastic wrap to keep moist. Let the bread rise until doubled, approximately 1 ½ inches above the top of the pan. Place the bread carefully in a cold oven. Turn the oven to 350 degrees and bake for 38 minutes. Let cool completely before placing in bags to put in the freezer.
Recipe Source: Bosch Universal via the Kitchen Cafe
6 cups warm water
2 1/2 tablespoons instant yeast
2 tablespoons salt
1/2 cup oil
2/3 cup honey
2 tablespoons vital wheat gluten
12-15 cups whole wheat flour
Mix 8-9 cups fresh wheat flour and 2 ½ tablespoons yeast together in the bowl of an electric mixer (or in a large bowl by hand). Add 6 cups warm water and mix to paste consistency. Cover and let sponge 10-15 minutes. Add salt, honey, oil, and gluten. Mix by hand or if using an electric mixer, turn to speed 1 or 2 as motor bears down and add additional flour until dough pulls away from sides of bowl (be careful not to add too much flour). Let the mixer knead the dough for five minutes. (If using hands, knead for 10 minutes.) Use oil or cooking spray on your hands to form six equal loaves. Take dough immediately from bowl and fill lightly greased (or nonstick) loaf pans ½ to 2/3 full. Cover with lightly greased plastic wrap to keep moist. Let the bread rise until doubled, approximately 1 ½ inches above the top of the pan. Place the bread carefully in a cold oven. Turn the oven to 350 degrees and bake for 38 minutes. Let cool completely before placing in bags to put in the freezer.
Recipe Source: Bosch Universal via the Kitchen Cafe
LuAnn's Whole Wheat Bread (with Kitchen Cafe adaptations)
*Makes 4 loaves
5 1/2 cups warm water
1/2 cup sugar
1/2 cup oil
2 tablespoons instant yeast
2 tablespoons salt
2 tablespoons vital wheat gluten
2 tablespoons nonfat dry milk
2 cups white flour
8-10 cups whole wheat flour
Lightly spray bread pans with cooking spray and set aside. Mix the water, sugar, oil, yeast, salt, gluten and dry milk together in the bowl of an electric mixer or by hand. Add the white flour and mix well. Continue adding the whole wheat flour until the dough cleans the sides of the bowl and the dough is soft but not overly sticky. Knead for 10 minutes until a soft, smooth dough has formed. Using oil or cooking spray to grease your hands and countertops, form the dough into 4 loaves. Place the loaves into the bread pans and cover with lightly greased plastic wrap. Let them rise until the dough has risen about 1 1/2 inches above the top of the bread pan. Place the bread pans carefully in a cold oven. Turn the oven on to 350 degrees and bake for 38 minutes. Remove from the oven and turn out the bread onto a wire rack. Let cool completely before placing in bags to put in the freezer.
Recipe from: Mel B.'s mom via Kitchen Cafe
5 1/2 cups warm water
1/2 cup sugar
1/2 cup oil
2 tablespoons instant yeast
2 tablespoons salt
2 tablespoons vital wheat gluten
2 tablespoons nonfat dry milk
2 cups white flour
8-10 cups whole wheat flour
Lightly spray bread pans with cooking spray and set aside. Mix the water, sugar, oil, yeast, salt, gluten and dry milk together in the bowl of an electric mixer or by hand. Add the white flour and mix well. Continue adding the whole wheat flour until the dough cleans the sides of the bowl and the dough is soft but not overly sticky. Knead for 10 minutes until a soft, smooth dough has formed. Using oil or cooking spray to grease your hands and countertops, form the dough into 4 loaves. Place the loaves into the bread pans and cover with lightly greased plastic wrap. Let them rise until the dough has risen about 1 1/2 inches above the top of the bread pan. Place the bread pans carefully in a cold oven. Turn the oven on to 350 degrees and bake for 38 minutes. Remove from the oven and turn out the bread onto a wire rack. Let cool completely before placing in bags to put in the freezer.
Recipe from: Mel B.'s mom via Kitchen Cafe
Wednesday, March 31, 2010
Enchilada Pie
1 lb. ground beef
2 tsp cumin
1 3/4 C salsa
1 C chopped tomatoes
1 (4-oz) can chopped green chilies
1 C frozen corn (I use canned corn.)
3 flour tortillas
1 (8-oz) pkg 4-cheese mexican blend (I use mozzarella and cheddar mixed when I don't have the other on hand.)
Top With: sour cream and chopped tomato
Brown beef with cumin. Stir in salsa, corn, chilies, and tomato. Bring to a simmer and cook 10 min. Preheat oven to 350. Coat a 9-in. deep dish pie plate or a round 2 1/2 - 3 quart casserole dish with nonstick cooking spray.
Put tortilla in prepared pie plate. Spread with 1/2 of meat mixture, then sprinkle with 1/3 of cheese. Repeat layers using 1/2 remaining cheese. Top with remaining tortilla; cover with foil. Bake for 30 min. Uncover, sprinkle with remaining cheese and bake 10 min. Let cool 5-10 min. before cutting into wedges.
Serve with toppings.
2 tsp cumin
1 3/4 C salsa
1 C chopped tomatoes
1 (4-oz) can chopped green chilies
1 C frozen corn (I use canned corn.)
3 flour tortillas
1 (8-oz) pkg 4-cheese mexican blend (I use mozzarella and cheddar mixed when I don't have the other on hand.)
Top With: sour cream and chopped tomato
Brown beef with cumin. Stir in salsa, corn, chilies, and tomato. Bring to a simmer and cook 10 min. Preheat oven to 350. Coat a 9-in. deep dish pie plate or a round 2 1/2 - 3 quart casserole dish with nonstick cooking spray.
Put tortilla in prepared pie plate. Spread with 1/2 of meat mixture, then sprinkle with 1/3 of cheese. Repeat layers using 1/2 remaining cheese. Top with remaining tortilla; cover with foil. Bake for 30 min. Uncover, sprinkle with remaining cheese and bake 10 min. Let cool 5-10 min. before cutting into wedges.
Serve with toppings.
Dishpan Cookies
1 C brown sugar
1 C sugar
1 C vegetable oil
2 eggs
1 t vanilla
2 C flour
1 t baking soda
1/2 t baking powder
1/2 t salt
2 C corn flakes
1/2 C chopped nuts
6 oz chocolate chips
3/4 C oatmeal
Cream together sugars, oil, eggs, and vanilla. Add flour, baking soda, baking powder, and salt. Now add remaining ingredients. Mix thoroughly.
Bake at 325 for 10 - 12 min.
1 C sugar
1 C vegetable oil
2 eggs
1 t vanilla
2 C flour
1 t baking soda
1/2 t baking powder
1/2 t salt
2 C corn flakes
1/2 C chopped nuts
6 oz chocolate chips
3/4 C oatmeal
Cream together sugars, oil, eggs, and vanilla. Add flour, baking soda, baking powder, and salt. Now add remaining ingredients. Mix thoroughly.
Bake at 325 for 10 - 12 min.
Banana Pudding
8 oz cream cheese
1 can sweetened condensed milk
2 small boxes vanilla pudding
3 - 4 medium bananas, sliced
1 box vanilla wafers
12 oz. Cool Whip
3 1/2 - 4 C milk
Mix cream cheese and sweetened milk until smooth. Add pudding and milk. Slowly fold in Cool Whip. In a glass bowl layer cookies, pudding, and bananas.
Recipe from: Rachel's classmate's grandmother
1 can sweetened condensed milk
2 small boxes vanilla pudding
3 - 4 medium bananas, sliced
1 box vanilla wafers
12 oz. Cool Whip
3 1/2 - 4 C milk
Mix cream cheese and sweetened milk until smooth. Add pudding and milk. Slowly fold in Cool Whip. In a glass bowl layer cookies, pudding, and bananas.
Recipe from: Rachel's classmate's grandmother
Easy Parmesan Garlic Chicken
1/2 C Parmesan Cheese
1 pkg dry Italian salad dressing mix
6 boneless skinless chicken breast halves
1/2 tsp garlic powder
Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water(I skip this step); coat with cheese mixture. Place in shallow baking dish. Bake at 400 for 20-25 min. or until chicken is cooked through.
1 pkg dry Italian salad dressing mix
6 boneless skinless chicken breast halves
1/2 tsp garlic powder
Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water(I skip this step); coat with cheese mixture. Place in shallow baking dish. Bake at 400 for 20-25 min. or until chicken is cooked through.
Family Foil Dinner
1/2 pkg onion soup mix
1 lb ground beef
season salt
1 egg
shredded cheddar cheese
2 - 4 potatoes, sliced into sticks about the size of fries
baby carrots (or sliced carrots)
1 onion, sliced into rings
garlic powder
onion powder
4 - 6 T butter
Preheat oven to 400. Layer a 9x 13 pan with foil. (Use several layers to keep it from leaking the juices out.)
In mixing bowl beat egg. Add ground beef, season salt, onion soup mix, and cheese (I use about 1 C cheese). Shape beef mixture into patties and place in 9x13 pan. On top of patties layer potatoes, carrots, and onion rings. Shake garlic powder, onion powder, salt, and pepper over the top. Cut butter into cubes and scatter around on the top.
Put foil over the top and fold the edges together so the food is in a foil pocket. Bake for 1 - 1 1/2 hours.
1 lb ground beef
season salt
1 egg
shredded cheddar cheese
2 - 4 potatoes, sliced into sticks about the size of fries
baby carrots (or sliced carrots)
1 onion, sliced into rings
garlic powder
onion powder
4 - 6 T butter
Preheat oven to 400. Layer a 9x 13 pan with foil. (Use several layers to keep it from leaking the juices out.)
In mixing bowl beat egg. Add ground beef, season salt, onion soup mix, and cheese (I use about 1 C cheese). Shape beef mixture into patties and place in 9x13 pan. On top of patties layer potatoes, carrots, and onion rings. Shake garlic powder, onion powder, salt, and pepper over the top. Cut butter into cubes and scatter around on the top.
Put foil over the top and fold the edges together so the food is in a foil pocket. Bake for 1 - 1 1/2 hours.
Pork Spare Ribs
2 (8-oz) cans tomato sauce
1/2 C onion, chopped
1 C water
1/2 C brown sugar
1/2 C lemon juice
2 T Worcestershire sauce
1 t mustard
1 t salt
1/4 t pepper
Cook in crock pot on low for 6 hours.
OR
Broil pork until brown, place in pan on stove with remaining ingredients until meat is cooked through.
1/2 C onion, chopped
1 C water
1/2 C brown sugar
1/2 C lemon juice
2 T Worcestershire sauce
1 t mustard
1 t salt
1/4 t pepper
Cook in crock pot on low for 6 hours.
OR
Broil pork until brown, place in pan on stove with remaining ingredients until meat is cooked through.
Crunchy Garlic Chicken
2 T butter or margarine, melted
1 1/2 tsp chopped fresh chives (or parsley)
1/4 tsp salt
1/4 tsp garlic powder
1 C crushed cornflakes
1 1/2 tsp chopped fresh parsley
1/4 tsp paprika
3 boneless skinless chicken breast halves (1 3/4 lbs)2
2 T butter or margarine, melted
1 T milk
Heat oven to 425. Grease 13x9x2 in. pan.
Mix 2 tablespoons butter, the milk, chives, salt and garlic powder. Mix cornflakes, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cornflakes mixture. Place in pan. Drizzle with 2 tablespoons butter.
Bake uncovered 20-25 minutes or until chicken is no longer pink when centers of thickest pieces are cut.
I put about half the amount of parsley called for. I don't like it as much with the full amount.
1 1/2 tsp chopped fresh chives (or parsley)
1/4 tsp salt
1/4 tsp garlic powder
1 C crushed cornflakes
1 1/2 tsp chopped fresh parsley
1/4 tsp paprika
3 boneless skinless chicken breast halves (1 3/4 lbs)2
2 T butter or margarine, melted
1 T milk
Heat oven to 425. Grease 13x9x2 in. pan.
Mix 2 tablespoons butter, the milk, chives, salt and garlic powder. Mix cornflakes, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cornflakes mixture. Place in pan. Drizzle with 2 tablespoons butter.
Bake uncovered 20-25 minutes or until chicken is no longer pink when centers of thickest pieces are cut.
I put about half the amount of parsley called for. I don't like it as much with the full amount.
Crockpot Stroganoff
1 - 1 1/2 lbs beef stew meat
1/2 onion, diced
1 clove garlic minced
1 tsp salt
4 tsp pepper
1 lb mushrooms chopped
1 can cream of mushroom soup
1/2 C water
1 C sour cream
Pasta
In crock pot stir together all ingredients except sour cream. Cook on low 6-8 hours. Add sour cream right before serving, cook on high and stir for 10 minutes.
Serve over pasta.
I got this from some friends of ours in California. It's super easy and very yummy!
1/2 onion, diced
1 clove garlic minced
1 tsp salt
4 tsp pepper
1 lb mushrooms chopped
1 can cream of mushroom soup
1/2 C water
1 C sour cream
Pasta
In crock pot stir together all ingredients except sour cream. Cook on low 6-8 hours. Add sour cream right before serving, cook on high and stir for 10 minutes.
Serve over pasta.
I got this from some friends of ours in California. It's super easy and very yummy!
Husband's Delight
1 lb ground beef
10 oz egg noodles (I've used spaghetti noodles and spiral noodles)
1 (14oz) can italian diced tomatoes (I use regular and just add some italian seasoning)
1 tsp salt
1 T sugar
8 oz sour cream
8 oz cream cheese, softened
about 1/4 onion, chopped
about 1/2 pound cheddar cheese
Preheat oven to 350.
Cook Pasta and drain.
Cook ground beef and onion (I also added about a tsp of chopped garlic) on medium heat. Drain. Add tomatoes with juice, salt, and sugar. Simmer for 15 minutes. Combine sour cream and cream cheese.
In a 9x13 pan layer noodles, meat mixture, and sour cream mixture. Top with sliced cheese ( I used shredded cheese instead). Cover and bake 20 min. Remove foil and cook an additional 5 minutes until cheese is melted.
(Caleb thinks it might be a little better if you mix everything together instead of layering it. That way the topping would be more evenly spread with the pasta, especially if you use shredded cheese. We'll probably try it that way the next time I make it.)
Recipe from: Melody
10 oz egg noodles (I've used spaghetti noodles and spiral noodles)
1 (14oz) can italian diced tomatoes (I use regular and just add some italian seasoning)
1 tsp salt
1 T sugar
8 oz sour cream
8 oz cream cheese, softened
about 1/4 onion, chopped
about 1/2 pound cheddar cheese
Preheat oven to 350.
Cook Pasta and drain.
Cook ground beef and onion (I also added about a tsp of chopped garlic) on medium heat. Drain. Add tomatoes with juice, salt, and sugar. Simmer for 15 minutes. Combine sour cream and cream cheese.
In a 9x13 pan layer noodles, meat mixture, and sour cream mixture. Top with sliced cheese ( I used shredded cheese instead). Cover and bake 20 min. Remove foil and cook an additional 5 minutes until cheese is melted.
(Caleb thinks it might be a little better if you mix everything together instead of layering it. That way the topping would be more evenly spread with the pasta, especially if you use shredded cheese. We'll probably try it that way the next time I make it.)
Recipe from: Melody
Chicken Supreme Casserole
This is one we all really like.
3 boneless skinless chicken breast halves, cooked and cubed
2 cans green beans drained
3 - 4 medium potatoes, cooked and cubed
1 box dry seasoned stuffing mix (chicken flavored)
desired amount of cheddar cheese (We probably use 1 1/2 to 2 Cups.)
1/2 C butter or margarine, melted
2 cans cream of mushroom soup
Pre-cook chicken and potatoes. In greased 9 x 13-in pan mix together the chicken and potatoes in bottom. Spread cheese on top, followed by the soup, then green beans. Spread stuffing mix over the beans and poured melted butter on top. Bake at 350° for 30 min.
Cooks note: I mix the stuffing according to package directions before putting it on top.
3 boneless skinless chicken breast halves, cooked and cubed
2 cans green beans drained
3 - 4 medium potatoes, cooked and cubed
1 box dry seasoned stuffing mix (chicken flavored)
desired amount of cheddar cheese (We probably use 1 1/2 to 2 Cups.)
1/2 C butter or margarine, melted
2 cans cream of mushroom soup
Pre-cook chicken and potatoes. In greased 9 x 13-in pan mix together the chicken and potatoes in bottom. Spread cheese on top, followed by the soup, then green beans. Spread stuffing mix over the beans and poured melted butter on top. Bake at 350° for 30 min.
Cooks note: I mix the stuffing according to package directions before putting it on top.
Hamburger Stroganoff
1 lb ground beef
1 medium onion, chopped (1/2 C)
1 clove garlic, finely chopped
1 can cream of mushroom soup
1 (4 oz) can mushroom pieces and stems, drained (I omit this while cooking and add some to the top of mine when dishing it up.)
1/2 tsp salt
1 C sour cream
Hot cooked noodles or rice
Cook beef, onion and garlic in 10-in skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
Stir soup, mushrooms and salt into beef. Simmer uncovered 10 minutes; reduce heat to low.
Stir in sour cream; heat until hot.
Serve over noodles or rice.
Recipe from: Betty Crocker
1 medium onion, chopped (1/2 C)
1 clove garlic, finely chopped
1 can cream of mushroom soup
1 (4 oz) can mushroom pieces and stems, drained (I omit this while cooking and add some to the top of mine when dishing it up.)
1/2 tsp salt
1 C sour cream
Hot cooked noodles or rice
Cook beef, onion and garlic in 10-in skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
Stir soup, mushrooms and salt into beef. Simmer uncovered 10 minutes; reduce heat to low.
Stir in sour cream; heat until hot.
Serve over noodles or rice.
Recipe from: Betty Crocker
Oreo Cookie Dessert
1 package Oreo's crushed - mix with 1/4 cup melted butter. Set aside 1/2 cup or so for topping.
Press crumbs into 9 x 13 pan - freeze until solid (usually 1 hour)
1 quart ice cream - slice and spread over Oreo crust. Freeze one hour.
1 Jar Mrs. Richardson's hot fudge topping - spread and freeze one hour.
Top with 12 oz container of cool whip. Sprinkle remaining Oreo's on top. Freeze over night.
YUMMY! As for the choice of ice cream, we really like it with peppermint ice cream but you can use mint chocolate chip, chocolate chip, vanilla, or whatever you would like.
Press crumbs into 9 x 13 pan - freeze until solid (usually 1 hour)
1 quart ice cream - slice and spread over Oreo crust. Freeze one hour.
1 Jar Mrs. Richardson's hot fudge topping - spread and freeze one hour.
Top with 12 oz container of cool whip. Sprinkle remaining Oreo's on top. Freeze over night.
YUMMY! As for the choice of ice cream, we really like it with peppermint ice cream but you can use mint chocolate chip, chocolate chip, vanilla, or whatever you would like.
Pumpkin Pie Cake
1 can pumpkin
1 can evaporated milk
4 eggs
1 1/2 cups sugar
1 tsp. ginger
2 tsp. cinnamon
1 1/2 tsp. nutmeg
Mix all ingredients together and put in an ungreased 9x13 pan. Then sprinkle 1 box yellow cake mix (dry) over the top. Melt 1 cup margarine and pour over the top of cake mix. Sprinkle 1 cup nuts over margarine, if you wish. Bake @ 350 for 1 hour. Serve with cool whip.
Recipe from: Aunt Gina who got it from our Aunt Ibby.
1 can evaporated milk
4 eggs
1 1/2 cups sugar
1 tsp. ginger
2 tsp. cinnamon
1 1/2 tsp. nutmeg
Mix all ingredients together and put in an ungreased 9x13 pan. Then sprinkle 1 box yellow cake mix (dry) over the top. Melt 1 cup margarine and pour over the top of cake mix. Sprinkle 1 cup nuts over margarine, if you wish. Bake @ 350 for 1 hour. Serve with cool whip.
Recipe from: Aunt Gina who got it from our Aunt Ibby.
Mostaccioli
1 lb. ground beef
1 medium onion (I don't use all of it)
1 can (jar) tomatoes
1 can tomato paste
1 can water
1/2 tsp. oregano
1/2 cup ketchup
1/2 tsp. pepper
1 tsp. garlic
1 Tbsp. sugar
1 tsp chili powder
salt
1 lb mostaccioli noodles
Brown the hamburger with the onion. Blend together and add to meat the next 8 ingredients. Add noodles and simmer on low for 1 hr.
This was always a favorite of the kids growing up. Be sure you check the simmering pan so all the liquid doesn't cook itself out.
(p.s. you can do it with less hamburger & I usually do)
1 medium onion (I don't use all of it)
1 can (jar) tomatoes
1 can tomato paste
1 can water
1/2 tsp. oregano
1/2 cup ketchup
1/2 tsp. pepper
1 tsp. garlic
1 Tbsp. sugar
1 tsp chili powder
salt
1 lb mostaccioli noodles
Brown the hamburger with the onion. Blend together and add to meat the next 8 ingredients. Add noodles and simmer on low for 1 hr.
This was always a favorite of the kids growing up. Be sure you check the simmering pan so all the liquid doesn't cook itself out.
(p.s. you can do it with less hamburger & I usually do)
Tangy Broccoli Salad
1 bunch (6 cups) cut broccoli (wash, rinse, drain)
6-10 cooked and crumbled bacon strips
1/2 cut-up red onion
1/4 cup craisins (or raisins)
1/2 cup salty sunflower seeds
1/2-1cup grated monterey jack cheese
Dressing:
1cup miracle whip
3 TB sugar
2 TB vinegar
Mix and pour over broccoli mixture. Mix thoroughly. Refrgerate at least 1-2 hours before serving.
6-10 cooked and crumbled bacon strips
1/2 cut-up red onion
1/4 cup craisins (or raisins)
1/2 cup salty sunflower seeds
1/2-1cup grated monterey jack cheese
Dressing:
1cup miracle whip
3 TB sugar
2 TB vinegar
Mix and pour over broccoli mixture. Mix thoroughly. Refrgerate at least 1-2 hours before serving.
Pumpkin Waffles
Healthy and good.
Mix together:
3 eggs
1/2 cup butter, melted
1 1/2 cup pumpkin
1/2 cup yogurt
3/4 cup milk
In a separate bowl mix:
1 cup flour
1 cup oatmeal
2 tbl. flax seeds(optional)
1tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tbl. baking powder
Mix together:
3 eggs
1/2 cup butter, melted
1 1/2 cup pumpkin
1/2 cup yogurt
3/4 cup milk
In a separate bowl mix:
1 cup flour
1 cup oatmeal
2 tbl. flax seeds(optional)
1tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tbl. baking powder
Buttermilk Syrup
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup real butter (1 cube)
2 tbl light corn syrup
1 tsp baking SODA
1 tsp. vanilla
Mix together in small saucepan over medium heat. Stir until it boils and turns a light brown color (about 10 minutes). Remove from heat and add vanilla. May serve warm or cold. Excellent over waffles, pancakes, apple cake or ice cream.
This is sooooo good!
3/4 cup buttermilk
1/2 cup real butter (1 cube)
2 tbl light corn syrup
1 tsp baking SODA
1 tsp. vanilla
Mix together in small saucepan over medium heat. Stir until it boils and turns a light brown color (about 10 minutes). Remove from heat and add vanilla. May serve warm or cold. Excellent over waffles, pancakes, apple cake or ice cream.
This is sooooo good!
Chicken Chowder
1 pkg bacon
1 onion chopped
1 cup water
10-12 potatoes
3 lbs chicken tenders
2 cans corn (undrained)
2 cans evaporated milk
2 cans water
4 cans cream of potatoe soup
2% milk
2 tablespoons parsley
Salt and pepper
Cut bacon into 1-2 inch strips and fry in a stock pan until crisp. Meanwhile, put chicken tenders in pot and cover with water adding salt, pepper and garlic- cook until done.
Also, cook potaoes whle in pan of water (like with funeral potatoes but I peeled them first).
When bacon is crisp drain off most of the grease but cook chopped onions and 1 cup water in same stock pot with crisp bacon and drippings. Stir in 2 cans evaporated milk and rinse the cans with water for the 2 cans of water listed above. Add 4 cans cream of pototoe soup and rinse each can out with water, adding a little more water to the soup base.
Stir in chicken tenders cut into chunks with broth. Chop up the precooked potatoes and add to chowder. Add corn. Add 2% milk for chowder consistancy with parsley and salt and pepper.
Note: this makes lots! It filled the pot I use to cook corn on the cob in. Probably want to 1/2 the recipe for family use.
1 onion chopped
1 cup water
10-12 potatoes
3 lbs chicken tenders
2 cans corn (undrained)
2 cans evaporated milk
2 cans water
4 cans cream of potatoe soup
2% milk
2 tablespoons parsley
Salt and pepper
Cut bacon into 1-2 inch strips and fry in a stock pan until crisp. Meanwhile, put chicken tenders in pot and cover with water adding salt, pepper and garlic- cook until done.
Also, cook potaoes whle in pan of water (like with funeral potatoes but I peeled them first).
When bacon is crisp drain off most of the grease but cook chopped onions and 1 cup water in same stock pot with crisp bacon and drippings. Stir in 2 cans evaporated milk and rinse the cans with water for the 2 cans of water listed above. Add 4 cans cream of pototoe soup and rinse each can out with water, adding a little more water to the soup base.
Stir in chicken tenders cut into chunks with broth. Chop up the precooked potatoes and add to chowder. Add corn. Add 2% milk for chowder consistancy with parsley and salt and pepper.
Note: this makes lots! It filled the pot I use to cook corn on the cob in. Probably want to 1/2 the recipe for family use.
Tuscan Chicken and Beans
1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 (16-ounce)can cannellini beans, drained
2 tablespoons sun-dried tomato sprinkles
Stir fry chicken in hot nonstick skillet sprayed with cooking spray. Add salt, pepper, and rosemary.
Add broth, beans, and tomato sprinkles to skillet; bring to a boil. Reduce heat and simmer until chicken is done, about 8-10 min. 4 servings. (I like to add zucchini, imagine that?)
1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 (16-ounce)can cannellini beans, drained
2 tablespoons sun-dried tomato sprinkles
Stir fry chicken in hot nonstick skillet sprayed with cooking spray. Add salt, pepper, and rosemary.
Add broth, beans, and tomato sprinkles to skillet; bring to a boil. Reduce heat and simmer until chicken is done, about 8-10 min. 4 servings. (I like to add zucchini, imagine that?)
Whole Wheat Muffins
These are tasty and quick.
1 cup flour
1/2 tsp salt
4 tsp baking powder
1/2 cup brown sugar
1 cup whole wheat flour
1 cup milk (can substitute milk from food storage)
2 eggs beaten
1/3 cup vegetable oil
1/2 cup nuts (optional)
Sift flour salt and baking powder; add sugar mixed with wheat flour. Add combined milk, eggs and oil. Stir until moistened, add nuts. Bake in greased muffin pans for 15 min at 425. Makes 18 muffins.
1 cup flour
1/2 tsp salt
4 tsp baking powder
1/2 cup brown sugar
1 cup whole wheat flour
1 cup milk (can substitute milk from food storage)
2 eggs beaten
1/3 cup vegetable oil
1/2 cup nuts (optional)
Sift flour salt and baking powder; add sugar mixed with wheat flour. Add combined milk, eggs and oil. Stir until moistened, add nuts. Bake in greased muffin pans for 15 min at 425. Makes 18 muffins.
Brownies
1/3 c butter
1/2 c boiling water
3/4 c baking cocoa
1/2 tsp baking soda
2 c sugar
2 eggs
1/3 c melted butter
1 2/3 c flour
1 tsp vanilla extract
1/4 tsp salt
Melt 1/3 cup butter into boiling water. Stir into cocoa and soda mixture. Add remaining ingredients, stir well and add 1 cup chocolate chips. Spread in a greased 9x13 pan. Bake at 350, 20-30 minutes.
1/2 c boiling water
3/4 c baking cocoa
1/2 tsp baking soda
2 c sugar
2 eggs
1/3 c melted butter
1 2/3 c flour
1 tsp vanilla extract
1/4 tsp salt
Melt 1/3 cup butter into boiling water. Stir into cocoa and soda mixture. Add remaining ingredients, stir well and add 1 cup chocolate chips. Spread in a greased 9x13 pan. Bake at 350, 20-30 minutes.
Chocolate Twinkies
2 c flour
1 tsp baking soda
1/2 tsp salt
1/4 c butter
4 sq. chocolate
4 eggs
1/2 c nuts
2 c sugar
Melt chocolate and butter over hot water, blend into sugar. Add eggs one at a time, beat after each one. Add dry ingredients and nuts. Chill for 15 minutes, shape into balls, 1 tblsp each. Roll into powdered sugar, and put on greased cookie sheet. Bake at 300 for 18-20 minutes.
Recipe from: Joyce Hanks
1 tsp baking soda
1/2 tsp salt
1/4 c butter
4 sq. chocolate
4 eggs
1/2 c nuts
2 c sugar
Melt chocolate and butter over hot water, blend into sugar. Add eggs one at a time, beat after each one. Add dry ingredients and nuts. Chill for 15 minutes, shape into balls, 1 tblsp each. Roll into powdered sugar, and put on greased cookie sheet. Bake at 300 for 18-20 minutes.
Recipe from: Joyce Hanks
Corn Casserole
1 can cream-style corn
1 can whole kernel corn (drained)
1 (8 oz.)carton sour cream
1 box Jiffy cornbread mix
1 T sugar
1 egg (beaten)
1 stick butter
Mix all together in a large casserole dish. Bake @ 350 for 1 hr. or until golden. Onion, celery, green pepper and/or cheese may be added if desired.
Recipe from: Gina Moran
1 can whole kernel corn (drained)
1 (8 oz.)carton sour cream
1 box Jiffy cornbread mix
1 T sugar
1 egg (beaten)
1 stick butter
Mix all together in a large casserole dish. Bake @ 350 for 1 hr. or until golden. Onion, celery, green pepper and/or cheese may be added if desired.
Recipe from: Gina Moran
Swedish Meatballs
1 lb ground beef
1/2 c oats
1 egg
1/3 c onion
1 tsp salt
1 tsp worchestershire sauce
1/3 c milk
pepper
Mix and form into balls. Put whatever sauce you want on them. Cover and bake at 350 for 30-45 minutes. The meatballs actually remind me a little bit of mom's meatloaf recipe. Mason really likes these.
The original recipe for sauce was:
1 c brown sugar
1/2 c vinegar
2 tsp mustard
1/2 c BBQ sauce
It was ok, but we ended up liking Joyce's meatloaf sauce better which is ketchup, brown sugar, and mustard. Of course our FAVORITE thing to put on meatballs is a jar of "Homemade Chili Sauce" (found in most Utah grocery stores) and a small jar of grape jelly. Yum...
1/2 c oats
1 egg
1/3 c onion
1 tsp salt
1 tsp worchestershire sauce
1/3 c milk
pepper
Mix and form into balls. Put whatever sauce you want on them. Cover and bake at 350 for 30-45 minutes. The meatballs actually remind me a little bit of mom's meatloaf recipe. Mason really likes these.
The original recipe for sauce was:
1 c brown sugar
1/2 c vinegar
2 tsp mustard
1/2 c BBQ sauce
It was ok, but we ended up liking Joyce's meatloaf sauce better which is ketchup, brown sugar, and mustard. Of course our FAVORITE thing to put on meatballs is a jar of "Homemade Chili Sauce" (found in most Utah grocery stores) and a small jar of grape jelly. Yum...
Seasoned Red Potatoes
12-14 small red potatoes - scrubbed and cut into 1 inch cubes. (I used about 6-8 bigger red potatoes)
1/4 c olive oil
1/4 c melted butter
1 tsp salt
1 tsp garlic powder
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp pepper
Place potatoes in ungreased 9x13 glass baking dish. In a bowl, combine oil, butter, and seasonings. Drizzle over potatoes. Bake uncovered 350 for 50 minutes to an hour, or until tender. Stir every 15 minutes.
1/4 c olive oil
1/4 c melted butter
1 tsp salt
1 tsp garlic powder
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp pepper
Place potatoes in ungreased 9x13 glass baking dish. In a bowl, combine oil, butter, and seasonings. Drizzle over potatoes. Bake uncovered 350 for 50 minutes to an hour, or until tender. Stir every 15 minutes.
Rosemary Apricot Chicken
Marinate:
2 Tb rosemary leaves
4 cloves garlic (minces)
2 tsp. salt
1/4 c olive oil
1/2 tsp. pepper
Glaze:
1/2 c apricot jam
2 tsp. Dijon mustard
Rub marinate all over chicken and chill at least 1 hour. Grill the chicken and put the glaze on the chicken the last 10 minutes the chicken is on the grill. If you bake the chicken, add the glaze right away and bake at 350 for about 1 hour.
2 Tb rosemary leaves
4 cloves garlic (minces)
2 tsp. salt
1/4 c olive oil
1/2 tsp. pepper
Glaze:
1/2 c apricot jam
2 tsp. Dijon mustard
Rub marinate all over chicken and chill at least 1 hour. Grill the chicken and put the glaze on the chicken the last 10 minutes the chicken is on the grill. If you bake the chicken, add the glaze right away and bake at 350 for about 1 hour.
Bekki Dahl-Pope Rolls
Combine these ingredients:
1 cup scalded milk
1/4 cup oil
1/3 cup sugar
1 tsp salt
Dissolve 1 Tbsp yeast in 1/4 cup lukewarm water. Add to mixture above.
Add 1 beaten egg
Add 4 cups of flour, one cup at a time. Dough should be a little sticky and not tough. Let rise for at least 1 hour.
Roll our dough to be approximately 1/4 to 1/3 inch high. Cut out rolls using a cup or jar that is approximately 3 inches diameter. Spread small amount of butter on roll then fold in half and push edges together with one thumb. Place on baking sheet. Edges should be slightly touching. I usually put 3 rolls across a pan. Let rise for another 15 minutes or so. Bake at 350 for 15-20 minutes. I can't tell you how many rolls this makes. For our family gatherings I double the batch. Good luck!
1 cup scalded milk
1/4 cup oil
1/3 cup sugar
1 tsp salt
Dissolve 1 Tbsp yeast in 1/4 cup lukewarm water. Add to mixture above.
Add 1 beaten egg
Add 4 cups of flour, one cup at a time. Dough should be a little sticky and not tough. Let rise for at least 1 hour.
Roll our dough to be approximately 1/4 to 1/3 inch high. Cut out rolls using a cup or jar that is approximately 3 inches diameter. Spread small amount of butter on roll then fold in half and push edges together with one thumb. Place on baking sheet. Edges should be slightly touching. I usually put 3 rolls across a pan. Let rise for another 15 minutes or so. Bake at 350 for 15-20 minutes. I can't tell you how many rolls this makes. For our family gatherings I double the batch. Good luck!
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