1 3/4 cups all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup butter, melted
Combine flour and next 4 ingredients in a large bowl. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy.)
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Buttered Honey Syrup.
Buttered Honey Syrup
1/3 c. butter
1/2 c. honey
Melt butter, add honey, heat until hot. Eat.
Saturday, December 24, 2011
Sunday, December 11, 2011
Snickerdoodle Cookie Cups with Cinnamon Cream Cheese Frosting
For the cookies
1 cup butter
1 1/2 cups white sugar
2 eggs
1 tsp vanilla extract
2 3/4 cups flour
1 tsp baking soda
1 Tbs cinnamon
1 tsp cream of tartar
1/4 tsp salt
3 Tbs white sugar
2 tsp cinnamon
Preheat oven to 375 degrees F. Grease mini muffin pan.
In a large bowl, combine butter and sugar. Mix in eggs one at a time blending well after each. Add vanilla and mix. In another bowl, stir together flour, baking soda, 1 Tbs cinnamon, cream of tartar, and salt. Gradually add to the wet mixture.
Combine the 3 Tbs sugar and 2 tsp cinnamon in a small bowl. Shape the dough into walnut sized balls and roll in the cinnamon sugar mixture. Place dough balls in the mini muffin pan.
Bake for 8-10 minutes. Let cool for one minute then take a 1 tsp measuring spoon and make an indention in each cookie. (My cookies fell in on their own and I didn’t have to do this step.) Let cookies cool in pan for 5 more minutes before transferring to a wire rack to cool completely.
Cookie Recipe from The Crunchy Mamacita
For the frosting
2 8 oz pkgs cream cheese, softened
1 stick butter, softened
2 cups powdered sugar
1 tsp vanilla
1 tsp cinnamon (more or less)
Cream together butter and cream cheese. Add vanilla and sugar and cinnamon and beat well. Pipe onto cooled cookies. Or eat it by the spoonful. I won’t judge you.
1 cup butter
1 1/2 cups white sugar
2 eggs
1 tsp vanilla extract
2 3/4 cups flour
1 tsp baking soda
1 Tbs cinnamon
1 tsp cream of tartar
1/4 tsp salt
3 Tbs white sugar
2 tsp cinnamon
Preheat oven to 375 degrees F. Grease mini muffin pan.
In a large bowl, combine butter and sugar. Mix in eggs one at a time blending well after each. Add vanilla and mix. In another bowl, stir together flour, baking soda, 1 Tbs cinnamon, cream of tartar, and salt. Gradually add to the wet mixture.
Combine the 3 Tbs sugar and 2 tsp cinnamon in a small bowl. Shape the dough into walnut sized balls and roll in the cinnamon sugar mixture. Place dough balls in the mini muffin pan.
Bake for 8-10 minutes. Let cool for one minute then take a 1 tsp measuring spoon and make an indention in each cookie. (My cookies fell in on their own and I didn’t have to do this step.) Let cookies cool in pan for 5 more minutes before transferring to a wire rack to cool completely.
Cookie Recipe from The Crunchy Mamacita
For the frosting
2 8 oz pkgs cream cheese, softened
1 stick butter, softened
2 cups powdered sugar
1 tsp vanilla
1 tsp cinnamon (more or less)
Cream together butter and cream cheese. Add vanilla and sugar and cinnamon and beat well. Pipe onto cooled cookies. Or eat it by the spoonful. I won’t judge you.
Sunday, November 13, 2011
The Best Drop Biscuits
*Makes about 12 biscuits
2 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sugar
¾ teaspoon salt
1 cup buttermilk, chilled
8 tablespoons butter, melted and slightly cooled
Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.
In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.
Recipe From: Mel's Kitchen Cafe
2 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sugar
¾ teaspoon salt
1 cup buttermilk, chilled
8 tablespoons butter, melted and slightly cooled
Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.
In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.
Recipe From: Mel's Kitchen Cafe
Friday, November 4, 2011
Lion House Dinner Rolls
2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour
In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast - just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it's open edge. Repeat with the second portion of dough.
Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.
*Makes about 2 dozen rolls
Recipe From: melskitchencafe.com
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour
In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast - just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it's open edge. Repeat with the second portion of dough.
Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.
*Makes about 2 dozen rolls
Recipe From: melskitchencafe.com
Wednesday, October 26, 2011
Snickerdoodle Cheesecake Bites
FOR THE CRUST:
1 cup All-purpose Flour
½ teaspoons Baking Soda
½ teaspoons Salt
½ cups Softened Butter
¾ cups Sugar
1 whole Egg
½ whole Batch Of Cinnamon Sugar Mixture (see Below)
FOR THE CHEESECAKE:
12 ounces, weight Softened Cream Cheese
½ cups Sugar
½ cups Plain Greek Yogurt
1 whole Egg
½ Tablespoons Vanilla
½ whole Batch Of Cinnamon Sugar Mixture (see Below)
FOR THE CINNAMON SUGAR MIXTURE:
1 Tablespoon Cinnamon
3 Tablespoons Sugar
For the cinnamon sugar mixture:
Stir cinnamon and sugar together in a small bowl. Set aside
For the crust:
Preheat oven to 350F.
In a medium sized bowl, mix together the flour, baking soda, and salt. Set aside.
Beat butter and sugar together using a mixer on high until well combined. Stir in egg.
Add in flour mixture until well combined.
Turn out onto a greased 8×8 inch baking dish and smooth the dough into pan with a spoon.
Sprinkle the cinnamon sugar mixture over the top.
Bake for 20 minutes. Then remove it from the oven and poke holes in it with a fork to reduce puffiness. Allow to cool.
For the cheesecake:
Cream together cream cheese and sugar until smooth and fluffy. Stir in remaining cheesecake ingredients until well combined.
Pour the filling mixture onto the cooled crust and sprinkle with remaining cinnamon sugar.
Bake for 35 minutes (also at 350F).
Let cool on counter for about an hour and half (to room temperature). Then place in the fridge for at least 3 hours.
To serve, cut it into 1 inch cubes with a serrated knife, wiping off the knife frequently.
Recipe From: Tasty Kitchen
1 cup All-purpose Flour
½ teaspoons Baking Soda
½ teaspoons Salt
½ cups Softened Butter
¾ cups Sugar
1 whole Egg
½ whole Batch Of Cinnamon Sugar Mixture (see Below)
FOR THE CHEESECAKE:
12 ounces, weight Softened Cream Cheese
½ cups Sugar
½ cups Plain Greek Yogurt
1 whole Egg
½ Tablespoons Vanilla
½ whole Batch Of Cinnamon Sugar Mixture (see Below)
FOR THE CINNAMON SUGAR MIXTURE:
1 Tablespoon Cinnamon
3 Tablespoons Sugar
For the cinnamon sugar mixture:
Stir cinnamon and sugar together in a small bowl. Set aside
For the crust:
Preheat oven to 350F.
In a medium sized bowl, mix together the flour, baking soda, and salt. Set aside.
Beat butter and sugar together using a mixer on high until well combined. Stir in egg.
Add in flour mixture until well combined.
Turn out onto a greased 8×8 inch baking dish and smooth the dough into pan with a spoon.
Sprinkle the cinnamon sugar mixture over the top.
Bake for 20 minutes. Then remove it from the oven and poke holes in it with a fork to reduce puffiness. Allow to cool.
For the cheesecake:
Cream together cream cheese and sugar until smooth and fluffy. Stir in remaining cheesecake ingredients until well combined.
Pour the filling mixture onto the cooled crust and sprinkle with remaining cinnamon sugar.
Bake for 35 minutes (also at 350F).
Let cool on counter for about an hour and half (to room temperature). Then place in the fridge for at least 3 hours.
To serve, cut it into 1 inch cubes with a serrated knife, wiping off the knife frequently.
Recipe From: Tasty Kitchen
Thursday, October 13, 2011
Caramel Dip for Apples
8 oz cream cheese
1/2-3/4 c. brown sugar
1 tbsp vanilla
Blend together and enjoy.
1/2-3/4 c. brown sugar
1 tbsp vanilla
Blend together and enjoy.
Apple Pie Snacks
Graham Crackers
light cream cheese
2 apples
1 teaspoon sugar
1/2 teaspoon cinnamon
1 teaspoon brown sugar.
We chopped our apples into tiny pieces and placed in a bowl. Then sprinkled the sugars and cinnamon over the apples. Microwaved the apples for 1 minute. Took them our and stirred it. Put it back in for 1 more minute. Then we scooped our chopped/cooked apples onto a graham cracker with cream cheese spread on top. We then added a tiny bit of caramel and chocolate, but that is totally optional!
Recipe From: Super Healthy Kids
Thursday, September 29, 2011
French Bread Rolls
*Makes about one dozen rolls (see my tutorial on shaping these rolls)
1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons
In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.
Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.
*Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.
Recipe From: melskitchencafe.com
1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons
In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.
Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.
*Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.
Recipe From: melskitchencafe.com
BBQ Pulled Pork Sandwiches
3 to 4 pounds boneless pork shoulder (I've also used boneless pork loin - not tenderloin - but pork loin with good results)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce
Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.
Recipe From: melskitchencafe.com
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce
Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.
Recipe From: melskitchencafe.com
Slow Cooker Southwest Chicken Stacks
2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa
Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.
Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, etc.
Recipe Source: mykitchencafe.com
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa
Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.
Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, etc.
Recipe Source: mykitchencafe.com
Friday, August 5, 2011
Oreo Cheesecake Bites
*Makes 36 or more bites, depending on size
36 Oreo Cookies, divided
1/4 cup (4 tablespoons) butter
4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs
4 ounces semisweet chocolate
4 ounces white chocolate
Preheat the oven to 325°F.
Line a 9x13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars.
Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.
Recipe From: Mel's Kitchen Cafe
36 Oreo Cookies, divided
1/4 cup (4 tablespoons) butter
4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs
4 ounces semisweet chocolate
4 ounces white chocolate
Preheat the oven to 325°F.
Line a 9x13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars.
Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.
Recipe From: Mel's Kitchen Cafe
Saturday, July 23, 2011
Raspberry Salad Dessert
1 box raspberry danish dessert
16 oz (2 cups-ish) frozen raspberries
16 oz container of cool whip, thawed
20 oz can crushed pineapple, drained (save juice)
1 can sweetened condensed milk
Combine pineapple juice and water to make 1 3/4 c liquid. Cook danish dessert with 1 3/4 c liquid according to package directions. Cool. Whip in condensed milk. Fold in fruit and cool whip.
16 oz (2 cups-ish) frozen raspberries
16 oz container of cool whip, thawed
20 oz can crushed pineapple, drained (save juice)
1 can sweetened condensed milk
Combine pineapple juice and water to make 1 3/4 c liquid. Cook danish dessert with 1 3/4 c liquid according to package directions. Cool. Whip in condensed milk. Fold in fruit and cool whip.
Tuesday, June 21, 2011
Italian Pasta Bake
1 pound ground beef or turkey
1/4 cup chopped onion or 3 Tablespoons dry minced onion
4 cups tomato sauce
2 cups water
2 Tablespoons basil
1 Tablespoon oregano
1 teaspoon garlic powder or one clove fresh garlic
Sea salt to taste
10 ounces whole wheat pasta, any shape (we like bionature brand)
2 cups shredded cheese (we use white cheddar, but you can use mozzarella or any combination of your favorite cheeses)
Brown meat and onion together. Meanwhile, bring tomato sauce, water and herbs and spices to a boil. Stir in pasta and boil until tender. Do not drain. The pasta should have absorbed the liquid! Mix in cooked meat. Salt as desired. Spread mixture into a 9×13 casserole dish and top with cheese. Bake uncovered at 350° for 25 minutes or until cheese is melted and the casserole is heated through and through.
1/4 cup chopped onion or 3 Tablespoons dry minced onion
4 cups tomato sauce
2 cups water
2 Tablespoons basil
1 Tablespoon oregano
1 teaspoon garlic powder or one clove fresh garlic
Sea salt to taste
10 ounces whole wheat pasta, any shape (we like bionature brand)
2 cups shredded cheese (we use white cheddar, but you can use mozzarella or any combination of your favorite cheeses)
Brown meat and onion together. Meanwhile, bring tomato sauce, water and herbs and spices to a boil. Stir in pasta and boil until tender. Do not drain. The pasta should have absorbed the liquid! Mix in cooked meat. Salt as desired. Spread mixture into a 9×13 casserole dish and top with cheese. Bake uncovered at 350° for 25 minutes or until cheese is melted and the casserole is heated through and through.
Thursday, June 16, 2011
Tastes Like Gold Smoothie
1 cup of carrots
3/4 cup pineapple juice
1/2 cup orange juice
1 TBL honey
1/2 cup plain or vanilla yogurt
ice cubes
First I softened the carrots in the microwave for about 4 minutes. Then I put them in the blender first and puréed them.
Really puree the carrots for a long long time, until it is not pulpy at all. Use some of the pineapple juice to make it smooth. Then finish with the rest of the ingredients.
3/4 cup pineapple juice
1/2 cup orange juice
1 TBL honey
1/2 cup plain or vanilla yogurt
ice cubes
First I softened the carrots in the microwave for about 4 minutes. Then I put them in the blender first and puréed them.
Really puree the carrots for a long long time, until it is not pulpy at all. Use some of the pineapple juice to make it smooth. Then finish with the rest of the ingredients.
Sunday, May 29, 2011
Ben & Jerry's Ice Cream
Sweet Cream Base 1:
2 large eggs
2 c. heavy cream
3/4 c. sugar
1 c. milk
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart.
Sweet Cream Base 2:
2 c. heavy cream
2/3 c. half and half
3/4 c. sugar
Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half and half and whisk to blend. Makes 1 quart.
Fresh Georgia Peach
2 c. finely chopped ripe peaches, peeled
1 1/4 c. sugar
Juice fo 1/2 lemon
2 large eggs
2 c. heavy cream
1 c. milk
Combine the peaches, 1/2 c. sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the remaining 3/4 c. sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, at the peaches, the continue freezing until the ice cream is ready. Makes generous 1 quart.
Strawberry
1 pint fresh strawberries, hulled and sliced
1/3 c. sugar
Juice of 1/2 lemon
Sweet Cream Base
(we've also added a little lemon zest, and it was awesome)
Combine the strawberries, sugar, and lemon juice in a mixing bowl. Cover and refrigerate at least 1 hour. Prepare the sweet cream base. Mash the strawberries to a purée and stir into the cream base.
Transfer to ice cream maker and freeze. Makes generous 1 quart.
For chunkier ice cream, drain the juice from the strawberries and whisk it into the cream base just before transferring it to the ice cream maker. After the ice cream stiffens (about 2 minutes before it is done), add the mashed strawberries, then continue freezing until the ice cream is ready.
2 large eggs
2 c. heavy cream
3/4 c. sugar
1 c. milk
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart.
Sweet Cream Base 2:
2 c. heavy cream
2/3 c. half and half
3/4 c. sugar
Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half and half and whisk to blend. Makes 1 quart.
Fresh Georgia Peach
2 c. finely chopped ripe peaches, peeled
1 1/4 c. sugar
Juice fo 1/2 lemon
2 large eggs
2 c. heavy cream
1 c. milk
Combine the peaches, 1/2 c. sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the remaining 3/4 c. sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, at the peaches, the continue freezing until the ice cream is ready. Makes generous 1 quart.
Strawberry
1 pint fresh strawberries, hulled and sliced
1/3 c. sugar
Juice of 1/2 lemon
Sweet Cream Base
(we've also added a little lemon zest, and it was awesome)
Combine the strawberries, sugar, and lemon juice in a mixing bowl. Cover and refrigerate at least 1 hour. Prepare the sweet cream base. Mash the strawberries to a purée and stir into the cream base.
Transfer to ice cream maker and freeze. Makes generous 1 quart.
For chunkier ice cream, drain the juice from the strawberries and whisk it into the cream base just before transferring it to the ice cream maker. After the ice cream stiffens (about 2 minutes before it is done), add the mashed strawberries, then continue freezing until the ice cream is ready.
Wednesday, May 18, 2011
Churro Cupcakes with Cinnamon Cream Cheese Frosting
For the cupcakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 (1 stick) cup unsalted butter, at room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup vegetable oil
1/2 cup milk
For the frosting
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
In a medium bowl, combine the flour, cinnamon, baking soda, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.
Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.
Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Then stir in the vanilla. Beat the mixture well, until light and fluffy.
Pipe onto cupcakes, sprinkle with a little cinnamon sugar and top with a drizzle of Dulce De Leche if desired.
Recipe From: The Novice Chef
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 (1 stick) cup unsalted butter, at room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup vegetable oil
1/2 cup milk
For the frosting
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
In a medium bowl, combine the flour, cinnamon, baking soda, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.
Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.
Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Then stir in the vanilla. Beat the mixture well, until light and fluffy.
Pipe onto cupcakes, sprinkle with a little cinnamon sugar and top with a drizzle of Dulce De Leche if desired.
Recipe From: The Novice Chef
Monday, May 9, 2011
Versatile Salsa Verde
This recipe is a basic one you can modify easily depending on how spicy you like your salsa.
12 tomatillos, husked & rinsed
4 serrano peppers or 2 jalapeno chiles or 1 can of diced green chilis (I use whatever I have on hand)
2 cloves garlic
1/4 t salt
1/2 cup finely chopped yellow onion
2 T fresh cillantro minced (I usually add more because I'm obsessed with cilantro)
Put the tomatillos and chilies in a saucepan over medium heat and add water to cover. Bring to a simmer and cooke uncovered for about 15 minutes until tomatillos are soft. (If you want your salsa verde to be less spicy you can take out some or all of the seeds from the peppers before you do this)
Drain, reserving about 1/2 cup of liquid. Add the garlic to the tomatillos & peppers and blend up, adding the liquid to create the consistency you like. Stir in the minced onions & cilantro and serve!
12 tomatillos, husked & rinsed
4 serrano peppers or 2 jalapeno chiles or 1 can of diced green chilis (I use whatever I have on hand)
2 cloves garlic
1/4 t salt
1/2 cup finely chopped yellow onion
2 T fresh cillantro minced (I usually add more because I'm obsessed with cilantro)
Put the tomatillos and chilies in a saucepan over medium heat and add water to cover. Bring to a simmer and cooke uncovered for about 15 minutes until tomatillos are soft. (If you want your salsa verde to be less spicy you can take out some or all of the seeds from the peppers before you do this)
Drain, reserving about 1/2 cup of liquid. Add the garlic to the tomatillos & peppers and blend up, adding the liquid to create the consistency you like. Stir in the minced onions & cilantro and serve!
Old-Fashioned Chocolate Frosting
16 ounces semisweet chocolate, finely chopped (I measured 16oz chocolate chips on a kitchen scale.)
8 Tbs (1 stick) unsalted butter
1/3 cup granulated sugar
2 Tbs corn syrup
2 tsp vanilla extract
1/4 tsp table salt
1 1/4 cups cold heavy cream
Melt Chocolate in heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside.
Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes.
Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.
Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70 degrees). Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes. Stir with rubber spatula until completely smooth.
If you find after beating, your frosting is still too soft for your liking, try chilling in the fridge until it sets up a little more.
Recipe From: Cooks Illustrated Best Recipes Issue, 12/09
8 Tbs (1 stick) unsalted butter
1/3 cup granulated sugar
2 Tbs corn syrup
2 tsp vanilla extract
1/4 tsp table salt
1 1/4 cups cold heavy cream
Melt Chocolate in heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside.
Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes.
Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.
Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70 degrees). Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes. Stir with rubber spatula until completely smooth.
If you find after beating, your frosting is still too soft for your liking, try chilling in the fridge until it sets up a little more.
Recipe From: Cooks Illustrated Best Recipes Issue, 12/09
Saturday, May 7, 2011
Super Complicated Strawberry Cream Cheese Pie
So, I had to take dessert to a dinner with Nate's friend last week. I made this recipe up based on a few other desserts I've had and what ingredients I had on hand. I guess it turned out pretty good, because Nate's friend just asked me for the recipe. I had originally planned on putting the strawberries in danish dessert so they would have a glaze, but I didn't have time and Nate convinced me it would be okay without it. It was okay without it, but I still think it would be good with the danish dessert glaze on top with the strawberries.
8 oz cream cheese
2 tbsp milk
1 c milk
1 pkg vanilla instant pudding
8 oz thawed cool whip
graham cracker crust
quartered strawberries
Mix cream cheese and 2 tbsp milk until smooth and creamy. In a separate bowl combine pudding and remaining milk. Then mix pudding with cream cheese. Fold in cool whip. Spread into prepared crust. Pile on the strawberries. Try not to look like a pig when you shove your face in and eat the entire pie.
8 oz cream cheese
2 tbsp milk
1 c milk
1 pkg vanilla instant pudding
8 oz thawed cool whip
graham cracker crust
quartered strawberries
Mix cream cheese and 2 tbsp milk until smooth and creamy. In a separate bowl combine pudding and remaining milk. Then mix pudding with cream cheese. Fold in cool whip. Spread into prepared crust. Pile on the strawberries. Try not to look like a pig when you shove your face in and eat the entire pie.
Wednesday, May 4, 2011
Quick and Easy Black Beans
2 cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
If you want a more soupy consistency, just add a little more broth.
Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.
Recipe From: Our Best Bites
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
If you want a more soupy consistency, just add a little more broth.
Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.
Recipe From: Our Best Bites
Thursday, April 21, 2011
Strawberry Lemonade Bars
Crust
1 cup butter, softened
1 cup powdered sugar
1/2 tsp. salt
2 cups flour
In a large bowl, cream together butter, sugar & salt until light & fluffy. Add flour & mix until just combined. Line a 9×13 pan with parchment paper that hangs over the long sides. Spray parchment paper & sides with non-stick cooking spray. Press crust into the bottom of pan. Bake at 350 degrees for 15-20 minutes or until just starting to turn golden.
Lemon Curd Layer
8 egg yolks
2 cans sweetened condensed milk
1 1/2 cups fresh lemon juice
In a medium bowl whisk together all ingredients & pour over hot crust. Return to oven & cook for an additional 25-30 minutes. Chill in the fridge while making the next layer.
Lemon Cream Layer
2 8 oz. packages cream cheese, softened
1 can sweetened condensed milk
3/4 cup fresh lemon juice
1 lemon zest, grated
1 pint (about 25 whole) strawberries, hulled & sliced
In a medium bowl, whip together all ingredients until thick & fluffy. Spread over cooled lemon curd layer. Arrange the sliced strawberries over the top of the cream layer. Place in the fridge to chill while making strawberry glaze.
Strawberry Glaze
1 pint strawberries, pureed in blender or food processor
1 cup water
1 cup sugar
3 TBSP corn starch
In a medium pot, over medium heat, combine strawberries & water. In a small bowl, combine sugar & corn starch. Whisk sugar into strawberry mixture. Bring just to a boil, whisking constantly. Spread over sliced strawberries. Return to fridge to chill completely. Enjoy!
1 cup butter, softened
1 cup powdered sugar
1/2 tsp. salt
2 cups flour
In a large bowl, cream together butter, sugar & salt until light & fluffy. Add flour & mix until just combined. Line a 9×13 pan with parchment paper that hangs over the long sides. Spray parchment paper & sides with non-stick cooking spray. Press crust into the bottom of pan. Bake at 350 degrees for 15-20 minutes or until just starting to turn golden.
Lemon Curd Layer
8 egg yolks
2 cans sweetened condensed milk
1 1/2 cups fresh lemon juice
In a medium bowl whisk together all ingredients & pour over hot crust. Return to oven & cook for an additional 25-30 minutes. Chill in the fridge while making the next layer.
Lemon Cream Layer
2 8 oz. packages cream cheese, softened
1 can sweetened condensed milk
3/4 cup fresh lemon juice
1 lemon zest, grated
1 pint (about 25 whole) strawberries, hulled & sliced
In a medium bowl, whip together all ingredients until thick & fluffy. Spread over cooled lemon curd layer. Arrange the sliced strawberries over the top of the cream layer. Place in the fridge to chill while making strawberry glaze.
Strawberry Glaze
1 pint strawberries, pureed in blender or food processor
1 cup water
1 cup sugar
3 TBSP corn starch
In a medium pot, over medium heat, combine strawberries & water. In a small bowl, combine sugar & corn starch. Whisk sugar into strawberry mixture. Bring just to a boil, whisking constantly. Spread over sliced strawberries. Return to fridge to chill completely. Enjoy!
Easter Morning Rolls
1 package frozen bread or roll dough, thawed (or homemade roll dough)
6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted
Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle.
Place 1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands.
Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight.
On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)
Recipe From: Sisters Cafe
6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted
Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle.
Place 1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands.
Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight.
On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)
Recipe From: Sisters Cafe
Bunny Buns
1 package active dry yeast
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening (I used 1/2 butter)
1 teaspoon salt
2 eggs, beaten
1/4 cup orange juice
2 Tablespoons grated orange peel
5 1/2 cups flour
Wash hands with soap and water.
Sprinkle yeast in the warm water and set aside.
In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic (I used my Bosch for 5 minutes). Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
Frost bunnies with the glaze while they are still warm.
Glaze recipes:
1/2 cup sour cream
3/4 cup sugar
2 TB orange juice concentrate
1/4 cup butter
Mix well and then boil without stirring. It's thin, but yummy and has so much flavor (you can add grated orange peel, too) that you don't need to spread it on too thick.
Powdered sugar
orange juice from the zested orange
1/2 t. almond extract
Mix and drizzle on top of hot orange rolls.
Recipe From: Sisters Cafe/Friend
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening (I used 1/2 butter)
1 teaspoon salt
2 eggs, beaten
1/4 cup orange juice
2 Tablespoons grated orange peel
5 1/2 cups flour
Wash hands with soap and water.
Sprinkle yeast in the warm water and set aside.
In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic (I used my Bosch for 5 minutes). Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
Frost bunnies with the glaze while they are still warm.
Glaze recipes:
1/2 cup sour cream
3/4 cup sugar
2 TB orange juice concentrate
1/4 cup butter
Mix well and then boil without stirring. It's thin, but yummy and has so much flavor (you can add grated orange peel, too) that you don't need to spread it on too thick.
Powdered sugar
orange juice from the zested orange
1/2 t. almond extract
Mix and drizzle on top of hot orange rolls.
Recipe From: Sisters Cafe/Friend
Monday, April 18, 2011
Another butterbeer recipe
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon vanilla extract
Four 12-ounce bottles cream soda
8 scoops vanilla ice cream
Place your cream sodas in the freezer about 30 minutes before you plan to have butterbeer. (This recipe takes about one hour because of cooling time.)
In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature (about 30 minutes). Once the mixture has cooled, stir in the vanilla extract.
Meanwhile, in a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes. To serve, in the bowl of a blender, combine about 1/4 cup brown sugar mixture, 1/2 cup cream soda and two scoops of vanilla ice cream. Blend until smooth. Pour into glass and add additional cream soda to fill to the top. Stir with a spoon to blend. Top with whipped cream mixture. Repeat.
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon vanilla extract
Four 12-ounce bottles cream soda
8 scoops vanilla ice cream
Place your cream sodas in the freezer about 30 minutes before you plan to have butterbeer. (This recipe takes about one hour because of cooling time.)
In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature (about 30 minutes). Once the mixture has cooled, stir in the vanilla extract.
Meanwhile, in a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes. To serve, in the bowl of a blender, combine about 1/4 cup brown sugar mixture, 1/2 cup cream soda and two scoops of vanilla ice cream. Blend until smooth. Pour into glass and add additional cream soda to fill to the top. Stir with a spoon to blend. Top with whipped cream mixture. Repeat.
Friday, April 15, 2011
Penne with Roasted Asparagus and Balsamic Butter
*Note: If asparagus aren't in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoon oil and ¼ teaspoon each of salt and pepper and roast for about 15 minutes.
1 pound fresh asparagus spears
1 tablespoon olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup balsamic vinegar
1 teaspoon light or dark brown sugar
1 pound penne pasta
4 tablespoons butter, cut into pieces
1/3 cup freshly grated Parmesan cheese, plus more for serving
Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.
Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt.
Serve immediately with additional Parmesan cheese for serving.
Serves 4-6
Recipe From: My Kitchen Cafe
1 pound fresh asparagus spears
1 tablespoon olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup balsamic vinegar
1 teaspoon light or dark brown sugar
1 pound penne pasta
4 tablespoons butter, cut into pieces
1/3 cup freshly grated Parmesan cheese, plus more for serving
Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.
Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt.
Serve immediately with additional Parmesan cheese for serving.
Serves 4-6
Recipe From: My Kitchen Cafe
Thursday, April 14, 2011
Breadsticks
1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour
In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.
Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!
Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.
Recipe from OurBestBites
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour
In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.
Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!
Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.
Recipe from OurBestBites
Thursday, April 7, 2011
Sweet Lime Enchiladas
4 chicken breasts, cooked & shredded
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese
In a large bowl; whisk together honey, lime juice, chili powder, garlic powder and salt. Add shredded chicken to the lime mixture. Let sit 10 minutes.
In a 9×13 pan pour 3/4 of the salsa verde bottle to cover the bottom of the pan. Set aside the remainder sauce.
Take a flour tortilla and fill with a couple tablespoons of chicken and cheese. Roll up and place seam side down in to the salsa verde pan. Repeat process until all tortillas are filled. After you have removed all of the chicken, there will be remaining lime sauce in the bowl. Add the remaining salsa verde and heavy whipping cream to the lime sauce and mix. Pour mixture over the filled enchilada and cover with remaining cheese.
Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.
Recipe From: Krazy Coupon Lady
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese
In a large bowl; whisk together honey, lime juice, chili powder, garlic powder and salt. Add shredded chicken to the lime mixture. Let sit 10 minutes.
In a 9×13 pan pour 3/4 of the salsa verde bottle to cover the bottom of the pan. Set aside the remainder sauce.
Take a flour tortilla and fill with a couple tablespoons of chicken and cheese. Roll up and place seam side down in to the salsa verde pan. Repeat process until all tortillas are filled. After you have removed all of the chicken, there will be remaining lime sauce in the bowl. Add the remaining salsa verde and heavy whipping cream to the lime sauce and mix. Pour mixture over the filled enchilada and cover with remaining cheese.
Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.
Recipe From: Krazy Coupon Lady
Wednesday, March 30, 2011
Disneyland Whipped Pineapple Treat
2 20 ounce cans Dole crushed pineapple with juice
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1 and 1/2 cups heavy whipping cream, whipped
Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.
Pour into two 1-quart freezer zipped bags and store bags flat in freezer. Freeze 1-1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended, in large bowl. Return to freezer until completely frozen, about 1 hour and serve.
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1 and 1/2 cups heavy whipping cream, whipped
Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.
Pour into two 1-quart freezer zipped bags and store bags flat in freezer. Freeze 1-1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended, in large bowl. Return to freezer until completely frozen, about 1 hour and serve.
Wednesday, March 9, 2011
Broccoli Cauliflower Chowder
The site mentioned that this makes a lot, so probably cut it in half for a small family. Also, it said 3 cups of whole milk still made a tasty soup.
4 T. butter
½ c. flour
½ T. chicken soup base (chicken bouillon)
1 c. whipping cream
2 c. whole milk
2 c. water
1 c. diced carrots
2 c. diced potatoes
1 c. diced celery
1 clove fresh minced garlic (I use fresh, but you could also use ½ tsp granulated garlic)
½ T. salt
½ T. Worcestershire sauce
½ c. finely chopped onions
½ T. butter
1 c. fresh broccoli
1 c. fresh cauliflower
Fresh parsley for garnish
Melt butter in a soup pot. Add flour and mix well.
Add chicken base, then slowly and steadily mix in the whipping cream, whole milk, and water. Bring to a low boil; then add carrots, potatoes, celery, garlic, salt, and Worcestershire sauce.
Cook for 45 minutes (I only cooked for 30 minutes because the carrots and potatoes were nearly fork tender at that point). Sauté onions in butter for 3 minutes and add to soup along with broccoli and cauliflower.
Cook another 15 minutes or until vegetables are fork tender. (When I say fork tender, I mean that the vegetables give only a little resistance when pierced with a fork. You would say they are mostly tender, but not soft.)
Makes 6 servings.
Recipe From: Sisters Cafe
4 T. butter
½ c. flour
½ T. chicken soup base (chicken bouillon)
1 c. whipping cream
2 c. whole milk
2 c. water
1 c. diced carrots
2 c. diced potatoes
1 c. diced celery
1 clove fresh minced garlic (I use fresh, but you could also use ½ tsp granulated garlic)
½ T. salt
½ T. Worcestershire sauce
½ c. finely chopped onions
½ T. butter
1 c. fresh broccoli
1 c. fresh cauliflower
Fresh parsley for garnish
Melt butter in a soup pot. Add flour and mix well.
Add chicken base, then slowly and steadily mix in the whipping cream, whole milk, and water. Bring to a low boil; then add carrots, potatoes, celery, garlic, salt, and Worcestershire sauce.
Cook for 45 minutes (I only cooked for 30 minutes because the carrots and potatoes were nearly fork tender at that point). Sauté onions in butter for 3 minutes and add to soup along with broccoli and cauliflower.
Cook another 15 minutes or until vegetables are fork tender. (When I say fork tender, I mean that the vegetables give only a little resistance when pierced with a fork. You would say they are mostly tender, but not soft.)
Makes 6 servings.
Recipe From: Sisters Cafe
Thursday, March 3, 2011
Cauliflower with Pine Nuts and Bacon Recipe
1 cauliflower head, cut into florets
1/4 cup pine nuts (I will be trying this without nuts.)
1/4 pound bacon or pancetta, cut into batons
4-5 garlic cloves, sliced thin
1-2 teaspoons dried oregano
1-2 teaspoons red pepper flakes
Salt and black pepper to taste
Lemon juice to taste
Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside.
While the water is heating, toast the pine nuts in a dry sauté pan until lightly browned. Keep an eye on them, as pine nuts go from toasted to burnt quickly. Set the pine nuts aside when they are toasted.
Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts. Sauté the garlic for 1 minute on medium-high heat, then add the cauliflower, pine nuts, bacon, oregano and red pepper flakes. Toss to combine and sauté for 3-4 minutes, stirring often. Do not let the garlic burn.
Turn off the heat and add salt and lemon juice to taste.
Recipe From: Simply Recipes
1/4 cup pine nuts (I will be trying this without nuts.)
1/4 pound bacon or pancetta, cut into batons
4-5 garlic cloves, sliced thin
1-2 teaspoons dried oregano
1-2 teaspoons red pepper flakes
Salt and black pepper to taste
Lemon juice to taste
Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside.
While the water is heating, toast the pine nuts in a dry sauté pan until lightly browned. Keep an eye on them, as pine nuts go from toasted to burnt quickly. Set the pine nuts aside when they are toasted.
Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts. Sauté the garlic for 1 minute on medium-high heat, then add the cauliflower, pine nuts, bacon, oregano and red pepper flakes. Toss to combine and sauté for 3-4 minutes, stirring often. Do not let the garlic burn.
Turn off the heat and add salt and lemon juice to taste.
Recipe From: Simply Recipes
Saturday, February 19, 2011
Cheese Danish
16 oz cream cheese softened
1 1/2 tsp of vanilla
1 egg beaten
1/2 cup sugar
1/2 cup rasberry or apricot jam
2 pkgs of crescent roll dough
4 oz sliced almonds
Preheat oven to 250. Mix cream cheese, vanilla & sugar in bowl. Unroll 1 can of crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes, allow to cool slightly before cutting & serving.
1 1/2 tsp of vanilla
1 egg beaten
1/2 cup sugar
1/2 cup rasberry or apricot jam
2 pkgs of crescent roll dough
4 oz sliced almonds
Preheat oven to 250. Mix cream cheese, vanilla & sugar in bowl. Unroll 1 can of crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes, allow to cool slightly before cutting & serving.
Wingers Sticky Fingers
Sauce:
2 1/2 cups brown sugar
3 Tbs corn syrup
1/2 cup water
1/3 cup Frank's red hot sauce (NOT tabasco sauce. If you want generic look for "Louisiana" hot sauce - that's what we use.) - p.s. I use more...like 1/2 cup or so.
1 Tbs apple cider vinegar
Combine sugar, syrup, and water in a heavy bottom sauce pan. Heat on medium heat until boiling. Reduce heat and add hot sauce and vinegar. That's all.
Sticky Fingers:
chicken breast cut into strips (or you can use chicken tenders)
1 cup flour
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1/3 cup Frank's red hot sauce
1/4 cup water
In a large ziploc bag combine everything BUT hot sauce and water. In a shallow bowl, combine hot sauce and water. Coat your chicken in flour mixture (ps I never measure my spices, I just dump...) then dip it in the hot sauce mixture. Coat the chicken one more time in flour mixture and then fry in a fryer for roughly 5 minutes (or until they are done) We set our fryer at 355*
Once chicken and sauce are prepared, coat chicken in sauce and eat. Once they are "dipped" you can cook them in the oven at 350* for a couple minutes to sort of thicken up the sauce. My husband likes them best after they have sat for a few minutes (like ten) because the sauce gets stickier.
Recipe From: This Little Piggy
2 1/2 cups brown sugar
3 Tbs corn syrup
1/2 cup water
1/3 cup Frank's red hot sauce (NOT tabasco sauce. If you want generic look for "Louisiana" hot sauce - that's what we use.) - p.s. I use more...like 1/2 cup or so.
1 Tbs apple cider vinegar
Combine sugar, syrup, and water in a heavy bottom sauce pan. Heat on medium heat until boiling. Reduce heat and add hot sauce and vinegar. That's all.
Sticky Fingers:
chicken breast cut into strips (or you can use chicken tenders)
1 cup flour
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1/3 cup Frank's red hot sauce
1/4 cup water
In a large ziploc bag combine everything BUT hot sauce and water. In a shallow bowl, combine hot sauce and water. Coat your chicken in flour mixture (ps I never measure my spices, I just dump...) then dip it in the hot sauce mixture. Coat the chicken one more time in flour mixture and then fry in a fryer for roughly 5 minutes (or until they are done) We set our fryer at 355*
Once chicken and sauce are prepared, coat chicken in sauce and eat. Once they are "dipped" you can cook them in the oven at 350* for a couple minutes to sort of thicken up the sauce. My husband likes them best after they have sat for a few minutes (like ten) because the sauce gets stickier.
Recipe From: This Little Piggy
Saturday, February 12, 2011
Creme Brulee French Toast
1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (I've used other kinds, just don't do Wonder, fluffy stuff)
5 eggs
1 1/2 cups half and half (or mixture of milk and whipping cream)
1/4 teaspoon salt
1 teaspoon vanilla
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered 30 min at 350 degrees. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). You can serve with syrup butter but I just use a small amount of plain syrup since the bread is super sticky, moist, and rich anyway.
Syrup Butter
1 1/2 cups butter
3 cups maple syrup
Melt together and serve over toast.
Recipe From: Sympley Good Recipes
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (I've used other kinds, just don't do Wonder, fluffy stuff)
5 eggs
1 1/2 cups half and half (or mixture of milk and whipping cream)
1/4 teaspoon salt
1 teaspoon vanilla
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered 30 min at 350 degrees. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). You can serve with syrup butter but I just use a small amount of plain syrup since the bread is super sticky, moist, and rich anyway.
Syrup Butter
1 1/2 cups butter
3 cups maple syrup
Melt together and serve over toast.
Recipe From: Sympley Good Recipes
Monday, January 31, 2011
Breakfast Burritos
1-2 cups grape tomatoes, cut in half
1/2 small sweet onion, diced
1 tsp olive oil
salt/pepper
4 large whole wheat tortillas (pictures are small ones and the goodness kept falling out--so go for the big size!!)
8 eggs
2-3 Tb milk
salt/pepper/red pepper flakes
grated pepper jack cheese/cheddar cheese
baby spinach leaves
fresh avocado slices
Start out with tossing the tomatoes and onion in olive oil and sprinkling with salt and pepper. Roast in a 400 oven for 15 minutes. There is something amazing about roasting tomatoes. I think the flavor is wonderful with the caramelized onions.
While these are cooking start you scrambles eggs. Crack all the eggs in a bowl, add your seasoning and milk and whisk until well combined. pour into a saucepan and cook slowly at medium heat. Eggs cooked slowly have a wonderful texture and remember you have time with 15 minutes before your tomatoes are done! When the eggs are almost finished cooking remove from heat and they will finish cooking while you get the tortillas ready.
Heat the tortillas in a fry pan on the stove with a teeny tiny bit of butter, for just a few moments on each side. Then put the warm and toasted tortilla on a plate and put the desired amount of cheese down the middle. Spoon on some of your scrambled eggs, roasted tomatoes and onion, spinach and top with slices of avocado. Fold in the ends and roll up burrito style. Enjoy!!
1/2 small sweet onion, diced
1 tsp olive oil
salt/pepper
4 large whole wheat tortillas (pictures are small ones and the goodness kept falling out--so go for the big size!!)
8 eggs
2-3 Tb milk
salt/pepper/red pepper flakes
grated pepper jack cheese/cheddar cheese
baby spinach leaves
fresh avocado slices
Start out with tossing the tomatoes and onion in olive oil and sprinkling with salt and pepper. Roast in a 400 oven for 15 minutes. There is something amazing about roasting tomatoes. I think the flavor is wonderful with the caramelized onions.
While these are cooking start you scrambles eggs. Crack all the eggs in a bowl, add your seasoning and milk and whisk until well combined. pour into a saucepan and cook slowly at medium heat. Eggs cooked slowly have a wonderful texture and remember you have time with 15 minutes before your tomatoes are done! When the eggs are almost finished cooking remove from heat and they will finish cooking while you get the tortillas ready.
Heat the tortillas in a fry pan on the stove with a teeny tiny bit of butter, for just a few moments on each side. Then put the warm and toasted tortilla on a plate and put the desired amount of cheese down the middle. Spoon on some of your scrambled eggs, roasted tomatoes and onion, spinach and top with slices of avocado. Fold in the ends and roll up burrito style. Enjoy!!
Thursday, January 27, 2011
Pina Colada Cheesecake Bars
Crust:
3 cups flour
1 1/2 cups sugar
1 1/2 cups butter, room temperature
In a medium bowl combine flour, sugar and butter. Mix until crumbs. Press into large cookie sheet (12x17x1) and poke holes in the crust with a fork. Bake at 350 degrees 15-20 minutes or until lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.
Coconut Topping:
2 Tablespoons butter, melted
3 cups sweetened coconut, grated
In a small bowl, mix together melted butter and coconut. Set aside.
Cream Cheese Filling:
16 ounces cream cheese
2 eggs
4 Tablespoons sugar
4 Tablespoons milk
2 teaspoons almond extract
2 teaspoons vanilla
1 20 oz can crushed pineapple
Combine cream cheese, eggs, sugar, milk, almond extract and vanilla in a large bowl. Beat with electric mixer until smooth. Add crushed pineapple and mix. Pour cream cheese filling over baked crust. Sprinkle coconut topping over cream cheese filling. Bake at 350 degrees 18-20 minutes or until coconut has browned and middle is set. Chill for at least one hour before serving.
Recipe From: lemonpoppycake.com
3 cups flour
1 1/2 cups sugar
1 1/2 cups butter, room temperature
In a medium bowl combine flour, sugar and butter. Mix until crumbs. Press into large cookie sheet (12x17x1) and poke holes in the crust with a fork. Bake at 350 degrees 15-20 minutes or until lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.
Coconut Topping:
2 Tablespoons butter, melted
3 cups sweetened coconut, grated
In a small bowl, mix together melted butter and coconut. Set aside.
Cream Cheese Filling:
16 ounces cream cheese
2 eggs
4 Tablespoons sugar
4 Tablespoons milk
2 teaspoons almond extract
2 teaspoons vanilla
1 20 oz can crushed pineapple
Combine cream cheese, eggs, sugar, milk, almond extract and vanilla in a large bowl. Beat with electric mixer until smooth. Add crushed pineapple and mix. Pour cream cheese filling over baked crust. Sprinkle coconut topping over cream cheese filling. Bake at 350 degrees 18-20 minutes or until coconut has browned and middle is set. Chill for at least one hour before serving.
Recipe From: lemonpoppycake.com
Monday, January 24, 2011
Lemon Poppy Seed Pancakes
3/4 cup milk
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
Wednesday, January 19, 2011
Corn Chowder
1 lb. bacon, cut into one-inch pieces (or less bacon, if you prefer, and I do)
1 onion, chopped
3 large potatoes, cut into cubes
2 c. water
1 tsp. salt
1/4 tsp. pepper
2 cans of canned corn, with water (I've used creamstyle corn too)
1 can evaporated milk
1/4 c. flour
1/2 c. water
Paprika
Brown bacon in large pot. Let drain on paper towel. Drain all but 2 tbs of bacon grease. Brown the onion in bacon grease. Add the chopped potatoes, 2 cups water, salt and pepper. Bring to a boil, then simmer for 15 minutes. Add corn with liquid and canned milk. Mix 1/4 cup flour in 1/2 cup of water until smooth. Add to soup. Add the bacon and sprinkle with paprika.
Makes about 6 servings
Recipe From: Sympley Good Recipes
1 onion, chopped
3 large potatoes, cut into cubes
2 c. water
1 tsp. salt
1/4 tsp. pepper
2 cans of canned corn, with water (I've used creamstyle corn too)
1 can evaporated milk
1/4 c. flour
1/2 c. water
Paprika
Brown bacon in large pot. Let drain on paper towel. Drain all but 2 tbs of bacon grease. Brown the onion in bacon grease. Add the chopped potatoes, 2 cups water, salt and pepper. Bring to a boil, then simmer for 15 minutes. Add corn with liquid and canned milk. Mix 1/4 cup flour in 1/2 cup of water until smooth. Add to soup. Add the bacon and sprinkle with paprika.
Makes about 6 servings
Recipe From: Sympley Good Recipes
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