This frosting recipe is so easy and so yummy! Thanks to my cousin, Dusti, for sharing your favorite frosting recipe and your secret adjustments! Enjoy!
1 Cup Butter
4 Cups Powdered Sugar
1 generous Teaspoon Vanilla
3-4 Tablespoons Whipping Cream
Mix all until blended and smooth.
Tuesday, November 25, 2008
Thanksgiving Update
Well, thanks to all of your comments and suggestions and some skillful recipe selection on my part from the food network website, the Thanksgiving feast I made for my family was amazing! :) I have never eaten a more moist and delicious turkey in my life! I am posting some of the recipes I found for your enjoyment - just in case you need some last minute ideas for your Thanksgiving!
Pumpkin Pie
This year I got adventurous and made my very first pie - ever! It turned out great and I was so proud that I could make a pie without any help! (You seasoned pie-makers are laughing at me, I know, but think back to your first pie....nostalgia!) The crust was good but not great - anyone have a great one that I should try? I bet you do, so post away!
Pie Dough:
2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 cup unsalted butter, cut into cubes
2 egg yolks
3 tablespoons milk
Filling:
1 1/2 cups canned pumpkin
1/2 cup brown sugar
2/3 cup heavy cream
7 tablespoons sweetened condensed milk
6 1/2 tablespoons evaporated milk
1/4 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch ground clove
Pinch salt
2 eggs
1 egg yolk
In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible. Meanwhile, whisk together the yolks and milk in small bowl. Add the yolk mixture to the flour mixture and mix until a dough forms.
Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)
On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.
Preheat the oven to 350 degrees F. Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.
Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes.
Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes.
Cool and serve with whipped cream.
Pie Dough:
2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 cup unsalted butter, cut into cubes
2 egg yolks
3 tablespoons milk
Filling:
1 1/2 cups canned pumpkin
1/2 cup brown sugar
2/3 cup heavy cream
7 tablespoons sweetened condensed milk
6 1/2 tablespoons evaporated milk
1/4 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch ground clove
Pinch salt
2 eggs
1 egg yolk
In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible. Meanwhile, whisk together the yolks and milk in small bowl. Add the yolk mixture to the flour mixture and mix until a dough forms.
Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)
On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.
Preheat the oven to 350 degrees F. Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.
Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes.
Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes.
Cool and serve with whipped cream.
Roasted Carrots with Thyme
Everyone raved about these carrots. Again, they are so easy to make that they would be a perfect side for a weeknight dinner, but they look really fancy and impressive! The original recipe called for carrots and parsnips, but I doubled the carrots and left out the parsnips because I couldn't find any small parsnips. I combined the oil and honey before drizzling to save time.
Hint: Did you know that if you coat your measuring cup/spoon with oil before pouring honey in it, the honey just slides right out? What a happy accident that will make measuring honey so much easier for the rest of my life!
2 pounds carrots
3 tablespoons extra-virgin olive oil
2 tablespoons honey
Coarse salt and freshly ground black pepper
6 sprigs fresh thyme
Preheat the oven to 350 degrees F.
Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.
Hint: Did you know that if you coat your measuring cup/spoon with oil before pouring honey in it, the honey just slides right out? What a happy accident that will make measuring honey so much easier for the rest of my life!
2 pounds carrots
3 tablespoons extra-virgin olive oil
2 tablespoons honey
Coarse salt and freshly ground black pepper
6 sprigs fresh thyme
Preheat the oven to 350 degrees F.
Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.
Roasted Sweet Potatoes with Honey Butter Glaze
Since Seth isn't a big fan of the traditional "candied yams" dish, I opted for a less sweet version and it turned out great! This is another food network recipe. We love baked sweet potatoes and I think I will make this in their place as a side dish for future weeknight dinners because they are so yummy and pretty quick to make. Next time I make them, I am going to try using melted butter instead of olive oil because I think the flavor would be better. I also combined the ingredients for the glaze before drizzling it on top to save time.
4 sweet potatoes, peeled and cut into 1-inch cubes (I used 2 large yams and it was just right)
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
4 sweet potatoes, peeled and cut into 1-inch cubes (I used 2 large yams and it was just right)
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
Brined, Herb Roasted Turkey
All of your tips guided me to find this recipe by Emeril Lagasse on the food network website! I used a large food storage bucket to brine the turkey. Make sure you mix the brine before you put the turkey in the bucket. Even though it was kind of a pain to flip the turkey over 1/3 through the cooking time, it really made a difference - silicone gloves would really come in handy for this. Also, I couldn't fit all the stuff into my turkey cavity, so I just tried to get a good mix in there. Mmmm!
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
1 (10 to 12-pound) turkey
1 large orange, cut into 1/8ths
4 tablespoons unsalted butter at room temperature
Salt and pepper
1 large yellow onion, cut into 1/8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
2 sprigs rosemary
1/2 bunch sage
3 or 4 sprigs parsley
1 1/2 to 2 cups chicken or turkey stock, for basting
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Remove the neck, giblets, and liver from the cavity of the turkey (discard or save for gravy if you wish). Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.
Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
1 (10 to 12-pound) turkey
1 large orange, cut into 1/8ths
4 tablespoons unsalted butter at room temperature
Salt and pepper
1 large yellow onion, cut into 1/8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
2 sprigs rosemary
1/2 bunch sage
3 or 4 sprigs parsley
1 1/2 to 2 cups chicken or turkey stock, for basting
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Remove the neck, giblets, and liver from the cavity of the turkey (discard or save for gravy if you wish). Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.
Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
Friday, November 21, 2008
Pumpkin Chocolate Chip Muffins
One of our friends posted this recipe on my personal blog in response to my recipe request and I am popping it up here for all to enjoy! Thanks goes to Angie for sharing!
This is more desert-ish but they are so easy and so good that you could eat them for breakfast, desert, snack, whatever!
5 eggs
1 1/3 cup oil
1 can pumpkin
2 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 package instant vanilla pudding
12 - 18 oz. chocolate chips
Preheat oven to 350. Grease muffin tin. Crack eggs into a mixing bowl. Add remaining ingredients except chocolate chips and mix until creamy. Add chocolate chips and stir in.
Pour batter in greased muffin tin. Bake at 350 for 25-30 mins or until golden brown on top.
This is more desert-ish but they are so easy and so good that you could eat them for breakfast, desert, snack, whatever!
5 eggs
1 1/3 cup oil
1 can pumpkin
2 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 package instant vanilla pudding
12 - 18 oz. chocolate chips
Preheat oven to 350. Grease muffin tin. Crack eggs into a mixing bowl. Add remaining ingredients except chocolate chips and mix until creamy. Add chocolate chips and stir in.
Pour batter in greased muffin tin. Bake at 350 for 25-30 mins or until golden brown on top.
Thanksgiving Slaw
This is one of my family's traditional Thanksgiving recipes that I have never seen or had anywhere else. Don't get it confused with Cole Slaw - they are nothing alike, other than that they both call for cabbage. This is a dish that looks kind of "scary" so I never really ate it as a child, but now I look forward to it every Thanksgiving. Because it is an "heirloom" recipe, the recipe isn't exact - more watch and learn, but here are the basic instructions and amounts! This will make enough for a large Thanksgiving crowd. Try it for Thanksgiving and start a yummy new tradition! Enjoy!
4 heads of cabbage
1 square butter
Lowry's Seasoned Salt
Lowry's Seasoned Pepper
6 eggs
2 cups milk
2 cups cream
1/2 tsp. Apple Cider Vinegar
Melt 1/2 square of butter in a large stock pot. Shred cabbage thinly and add it to the pot seasoning each layer with Lowry's seasoned salt and Lowry's seasoned pepper. Put the remaining 1/2 stick of butter in the pot and close the lid. Simmer on low. If you were unable to add all of the cabbage to the one pot, add additional layers periodically as it cooks down. (Start this process in the morning and let it cook throughout the day).
Whisk cream, milk and eggs together in a large bowl. When cabbage has cooked down to a nearly translucent state, slowly add spoonfuls of cabbage to the cream mixture until the cream has warmed to the temperature of the cabbage in the other pan (otherwise the cream will curdle). When both the cabbage and cream mixtures are about the same temperature, add the cream mixture into the cabbage and stir well. Add vinegar. Serve hot.
4 heads of cabbage
1 square butter
Lowry's Seasoned Salt
Lowry's Seasoned Pepper
6 eggs
2 cups milk
2 cups cream
1/2 tsp. Apple Cider Vinegar
Melt 1/2 square of butter in a large stock pot. Shred cabbage thinly and add it to the pot seasoning each layer with Lowry's seasoned salt and Lowry's seasoned pepper. Put the remaining 1/2 stick of butter in the pot and close the lid. Simmer on low. If you were unable to add all of the cabbage to the one pot, add additional layers periodically as it cooks down. (Start this process in the morning and let it cook throughout the day).
Whisk cream, milk and eggs together in a large bowl. When cabbage has cooked down to a nearly translucent state, slowly add spoonfuls of cabbage to the cream mixture until the cream has warmed to the temperature of the cabbage in the other pan (otherwise the cream will curdle). When both the cabbage and cream mixtures are about the same temperature, add the cream mixture into the cabbage and stir well. Add vinegar. Serve hot.
Sweet Potatoe Casserole
Mix together:
3 sweet potatoes- skin them, then boil until soft & mash
1 cup sugar
2 eggs, well beaten
1/4 cup melted butter
1 tsp vanilla
1/3 cups evaporated milk.
Pour ingredients into a sprayed pan.
Topping:
1 cup brown sugar
1/2 cup flour
5 Tbl melted butter
1 cup pecans chopped
Bake at 350 for 30-40 minutes
3 sweet potatoes- skin them, then boil until soft & mash
1 cup sugar
2 eggs, well beaten
1/4 cup melted butter
1 tsp vanilla
1/3 cups evaporated milk.
Pour ingredients into a sprayed pan.
Topping:
1 cup brown sugar
1/2 cup flour
5 Tbl melted butter
1 cup pecans chopped
Bake at 350 for 30-40 minutes
Sunday, November 16, 2008
Sparkling Cranberry Drink
This is my favorite holiday drink concoction, and it looks so festive for either Thanksgiving, Christmas or New Years.
1 bottle (approx. 64 oz.) Cranberry Pomegranite or other Cranberry blend juice
1 bottle (2 liter) 7-UP
1 - 2 cups fresh cranberries
1 - 2 Tbsp. sugar
1 orange, thinly sliced
Place cranberries and sugar in a ziploc bag and shake to coat cranberries with sugar. Place bag in freezer for 1-2 hours or until cranberries are frozen.
When ready to serve, combine chilled juice and 7-UP in a serving bowl or pitcher. Chop 1/2 - 1 cup frozen cranberries in a blender. Add chopped cranberries, remaining whole cranberries and orange slices to juice mixture. Serve!
As another option, you could add pomegranite seeds to the mixture in addition to or instead of cranberries. A little more work and cost, but perfect if you have a pomegranite on hand.
1 bottle (approx. 64 oz.) Cranberry Pomegranite or other Cranberry blend juice
1 bottle (2 liter) 7-UP
1 - 2 cups fresh cranberries
1 - 2 Tbsp. sugar
1 orange, thinly sliced
Place cranberries and sugar in a ziploc bag and shake to coat cranberries with sugar. Place bag in freezer for 1-2 hours or until cranberries are frozen.
When ready to serve, combine chilled juice and 7-UP in a serving bowl or pitcher. Chop 1/2 - 1 cup frozen cranberries in a blender. Add chopped cranberries, remaining whole cranberries and orange slices to juice mixture. Serve!
As another option, you could add pomegranite seeds to the mixture in addition to or instead of cranberries. A little more work and cost, but perfect if you have a pomegranite on hand.
Cranberry Orange Sauce
So all of the credit for this recipe goes to Erin Taylor, but I am posting it to kick off the Thanksgiving recipe call. We made it as a young women's class for our activity this week and it is delicious. The girls weren't very excited about making cranberry sauce (in fact I think their exact response was "ew, cranberry sauce?") but once we got it cooking, the aroma was so amazing and all of the girls loved it!
1 (12 oz.) bag cranberries
1/2 cup orange juice concentrate
1 cup water
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 Tbsp. grated orange zest
1/2 cup toasted, chopped pecans (optional)
Combine all ingredients except orange zest and pecans in a saucepan and bring to a boil over med-high heat. Reduce to meium heat, simmer, stirring frequently, until cranberries have popped and the mixture has thickened slightly - about 10 minutes. Mash with a potato masher to crush berries. Stir in orange zest and pecans. Cook 5 minutes more (put the lid on to prevent the mixture from popping all over your kitchen). Set aside and cool slightly before serving.
Makes 2 1/4 cups - which is a lot of cranberry sauce!
1 (12 oz.) bag cranberries
1/2 cup orange juice concentrate
1 cup water
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 Tbsp. grated orange zest
1/2 cup toasted, chopped pecans (optional)
Combine all ingredients except orange zest and pecans in a saucepan and bring to a boil over med-high heat. Reduce to meium heat, simmer, stirring frequently, until cranberries have popped and the mixture has thickened slightly - about 10 minutes. Mash with a potato masher to crush berries. Stir in orange zest and pecans. Cook 5 minutes more (put the lid on to prevent the mixture from popping all over your kitchen). Set aside and cool slightly before serving.
Makes 2 1/4 cups - which is a lot of cranberry sauce!
A Call for Thanksgiving Recipes
Well, the month of good food and stuffing your face is upon us and so I bet we are all (or at least we will be) spending a little bit more time in the kitchen than usual. If you are like me, you haven't gotten to the "prepare the whole Thanksgiving meal" stage of your life because you still go to Thanksgiving with your extended family, but I bet you all have great Thanksgiving tradition recipes that you make for your family during the month of December and I am guessing that some of you do cook the whole feast! Even though we have 2 Thanksgiving dinners we attend and stuff ourselves at on Turkey day, I prepare a full Thanksgiving meal for my Dad and brothers the week of Thanksgiving. This year, I am feeling ambitious and think I want to try some new recipes for my Thanksgiving feast, so I am seeking your help!
SOOOO...This is a call for your favorite Thanksgiving recipes! Seth has always done the Turkey around here, but this year, I think I am doing it on my own, so Turkey tips, recipes, seasonings, etc. are WELCOME! Share as many recipes as you want or just add your favorite. I hope that everyone is excited to share and that this will be helpful for all! Happy Turkey month!
SOOOO...This is a call for your favorite Thanksgiving recipes! Seth has always done the Turkey around here, but this year, I think I am doing it on my own, so Turkey tips, recipes, seasonings, etc. are WELCOME! Share as many recipes as you want or just add your favorite. I hope that everyone is excited to share and that this will be helpful for all! Happy Turkey month!
Bread Maker Roll Dough
This is my aunt's recipe for easy roll dough. This dough works great for any recipe that calls for Rhodes dough. I find it easier to pop this in the bread maker than to defrost Rhodes dough, plus it frees up my freezer for more important things like Snelgroves Burnt Almond Fudge Ice Cream! Oh, and she buys her instant yeast at the Bosch store and says it makes a big difference in how the rolls turn out.
Add the following ingredients to your bread maker in order:
3/4 cup milk - heat in microwave for l minute
Add 1/2 cup cold water and 1/3 cup oil to the warm milk then add to bread maker
1 egg - beaten
3 1/2 - 4 cups bread flour
1/4 cup sugar
1 1/2 tsp. salt
3 tsp instant yeast.
Set breadmaker to "dough" setting and let it rise to double its size.
Form rolls into cupcake tin or form into breadsticks. Let rise until doubled in size (about 1 hour). Bake at 350 degrees for 8-10 Minutes. Brush with melted butter as soon as they come out of the oven.
I used this for Hillary's Breadsticks recipe from May 2008 and it worked really well.
Add the following ingredients to your bread maker in order:
3/4 cup milk - heat in microwave for l minute
Add 1/2 cup cold water and 1/3 cup oil to the warm milk then add to bread maker
1 egg - beaten
3 1/2 - 4 cups bread flour
1/4 cup sugar
1 1/2 tsp. salt
3 tsp instant yeast.
Set breadmaker to "dough" setting and let it rise to double its size.
Form rolls into cupcake tin or form into breadsticks. Let rise until doubled in size (about 1 hour). Bake at 350 degrees for 8-10 Minutes. Brush with melted butter as soon as they come out of the oven.
I used this for Hillary's Breadsticks recipe from May 2008 and it worked really well.
Crosland's Rolls
This is the go-to roll recipe in my family. Delicious!
8 Tbsp. sugar
10 Tbsp. Butter
1 1/2 tsp. salt
2 cups hot water
1/2 cup powdered milk (do not substitute real milk)
2 Tbsp. yest dissolved in 1/2 cup luke warm water
8 cups flour
Mix sugar, butter, salt, hot water, powdered milk and yeast mixture together. Add flour. Blend for 5 minutes. Lightly oil wood board and sprinkle with flour. Place dough on board and let rise until doubled in size (about 1 hour). Divide into rolls and place in cupcake tin - flatten dough, cut in circles using a large circle cookie cutter, fold in half and pinch in center and place one in each cup OR roll dough into small balls and place three in each cup. Let rise until doubled in size (approx. 1 hour). Brush tops with butter. Bake at 350 degrees for 10-12 minutes.
8 Tbsp. sugar
10 Tbsp. Butter
1 1/2 tsp. salt
2 cups hot water
1/2 cup powdered milk (do not substitute real milk)
2 Tbsp. yest dissolved in 1/2 cup luke warm water
8 cups flour
Mix sugar, butter, salt, hot water, powdered milk and yeast mixture together. Add flour. Blend for 5 minutes. Lightly oil wood board and sprinkle with flour. Place dough on board and let rise until doubled in size (about 1 hour). Divide into rolls and place in cupcake tin - flatten dough, cut in circles using a large circle cookie cutter, fold in half and pinch in center and place one in each cup OR roll dough into small balls and place three in each cup. Let rise until doubled in size (approx. 1 hour). Brush tops with butter. Bake at 350 degrees for 10-12 minutes.
Rolled Sugar Cookies
This is my mom's sugar cookie recipe, and since it is so yummy I have never tried making them any other way.
2/3 cup butter or shortening
3/4 cup sugar
1 egg
1/2 tsp. vanilla
2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
2-3 Tbsp. milk
Cream butter and sugar together and beat. Mix in vanilla. Add dry ingredients and mix. Add milk and mix.
Chill dough 2 -3 hours (I sometimes skip this step if I don't have time).
Roll to 1/2 inch thich and use cookie cutters to make desired shapes. Bake at 350 degress for 8-10 minutes.
2/3 cup butter or shortening
3/4 cup sugar
1 egg
1/2 tsp. vanilla
2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
2-3 Tbsp. milk
Cream butter and sugar together and beat. Mix in vanilla. Add dry ingredients and mix. Add milk and mix.
Chill dough 2 -3 hours (I sometimes skip this step if I don't have time).
Roll to 1/2 inch thich and use cookie cutters to make desired shapes. Bake at 350 degress for 8-10 minutes.
Poppy Seed Cake
I am really into baking lately so I have been dusting off the all my recipes for sweets. This is another family favorite on my mom's side - it is present at EVERY family party! I have never actually made it before, but as I am typing it is baking in my oven!
Glaze:
3/4 cup sugar
1/4 cup orange juice
1/2 tsp. almond extract
1/2 tsp vanilla
1/2 tsp butter extract
Whisk all ingredients together and pour over cake while hot.
1 cup + 2 Tbsp. oil
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla
1 1/2 tsp. butter extract
2 1/2 cups sugar
3 eggs
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 cups flour
1 1/2 cup milk
1 1/2 Tbsp. poppy seeds
In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Add baking powder and salt and mix. Alternate adding flour and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into a well greased bundt pan. Bake at 350 degrees for 1 hour. While still hot, remove from bundt pan onto serving plate and pour glaze over top.
Glaze:
3/4 cup sugar
1/4 cup orange juice
1/2 tsp. almond extract
1/2 tsp vanilla
1/2 tsp butter extract
Whisk all ingredients together and pour over cake while hot.
Sunday, November 9, 2008
Ridiculously Easy Pumpkin Chocolate Chip Cookies
These cookies are embarrassingly simple and are so moist and soft! I know it seems weird to make cookies without eggs, oil, or butter, but I promise it works. Enjoy!
1 box spice cake mix (just the mix, without the ingredients on the back)
1 regular size can pumpkin puree
1/2 bag chocolate chips
Preheat oven to 350. Mix cake mix with pumpkin, then stir in chocolate chips. Drop by spoonfuls onto greased or lined cookie sheets. Bake for 12-16 minutes, until firm and lightly browned around the edges.
1 box spice cake mix (just the mix, without the ingredients on the back)
1 regular size can pumpkin puree
1/2 bag chocolate chips
Preheat oven to 350. Mix cake mix with pumpkin, then stir in chocolate chips. Drop by spoonfuls onto greased or lined cookie sheets. Bake for 12-16 minutes, until firm and lightly browned around the edges.
Tuesday, November 4, 2008
Oatmeal Fudge Bars
This is the sinful version of my date bars. (I leave the nuts out)
Ingredients:
1 cup butter flavored shortening
2 cups brown sugar
2 eggs
1 tsp salt
1 tsp vanilla
1 tsp baking soda
4 cups oats 1 cup nuts (optional)
1 1/2 cup flour
12 oz package semi-sweet chocolate chips
1 cup sweetened condensed milk
2 tsp vanilla
2 Tbs butter
1/2 tsp salt
Directions:
1st set of ingredients:
Cream butter and sugar together. Mix remaining ingredients with sugar and butter mixture. Press 2/3 of oatmeal mixture into bottom of a greased 12x18 cookie sheet. Reserve the remaining oatmeal mixture for topping.
2nd set of ingredients:
Melt all together in a pan over low heat. Spread over oatmeal mixture.
Sprinkle reserved oatmeal over fudge topping. Bake at 350 degrees for 12-20 minutes (or until golden brown)
Let it cool before you cut into it or it turns into a gooey mess!
Ingredients:
1 cup butter flavored shortening
2 cups brown sugar
2 eggs
1 tsp salt
1 tsp vanilla
1 tsp baking soda
4 cups oats 1 cup nuts (optional)
1 1/2 cup flour
12 oz package semi-sweet chocolate chips
1 cup sweetened condensed milk
2 tsp vanilla
2 Tbs butter
1/2 tsp salt
Directions:
1st set of ingredients:
Cream butter and sugar together. Mix remaining ingredients with sugar and butter mixture. Press 2/3 of oatmeal mixture into bottom of a greased 12x18 cookie sheet. Reserve the remaining oatmeal mixture for topping.
2nd set of ingredients:
Melt all together in a pan over low heat. Spread over oatmeal mixture.
Sprinkle reserved oatmeal over fudge topping. Bake at 350 degrees for 12-20 minutes (or until golden brown)
Let it cool before you cut into it or it turns into a gooey mess!
Wednesday, October 29, 2008
Home-made Pediolyte
I know this is totally out of the norm for this site, but my mom gave me this recipe that she got from a Pediatric Conference.
They did a taste test and this is what she said:
"One of the worst things to do for a child with diarrhea is to give them Coke, or anti-diarrhea medications. Really-the stuff you buy-have you ever tasted it? GROSS! This homemade stuff wasn't bad and cost about 2 cents compared to $5.35 a liter"
With flu season here
(and all the other stuff our kiddos get exposed to) I just thought I'd pass this along.
1 tsp salt
8 tsp sugar
1 liter clean (sterile or boiled) water
1/2 cup OJ or mashed Banana for flavor and potassium
Friday, October 3, 2008
Sunday Sweet Potatoes
a favorite with everyone! (including people who don't like yams!)
Sunday Sweet Potatoes
By Erin Taylor
3 C boiled, mashed sweet potatoes or yams (peeled)
1 C. White Sugar
1/3 C. Melted butter
2 eggs- slightly beaten
1 tsp. vanilla
dash of salt
2 tsp. Cinnamon
½ tsp. Ground cloves (opt.)
Combine all ingred. and pour into 9 x 13 baking dish. Top with coconut topping (below) Bake at 375 deg. for 20- 25 minutes, or until top is golden brown!
Let sit for 20 min.
Coconut topping (mix all together:)
1 C each of: shredded coconut, chopped pecans (optional),
brown sugar. 1/2 C. flour and 1/3 C. melted butter
Sunday Sweet Potatoes
By Erin Taylor
3 C boiled, mashed sweet potatoes or yams (peeled)
1 C. White Sugar
1/3 C. Melted butter
2 eggs- slightly beaten
1 tsp. vanilla
dash of salt
2 tsp. Cinnamon
½ tsp. Ground cloves (opt.)
Combine all ingred. and pour into 9 x 13 baking dish. Top with coconut topping (below) Bake at 375 deg. for 20- 25 minutes, or until top is golden brown!
Let sit for 20 min.
Coconut topping (mix all together:)
1 C each of: shredded coconut, chopped pecans (optional),
brown sugar. 1/2 C. flour and 1/3 C. melted butter
Tuesday, September 23, 2008
Citrus-Basil Salmon
We have been on a mojor seafood kick lately (probably because preparing chicken grosses me out right now) and this is one of the all-time best seafood recipes I have found. It was from Eating Well magazine, so as you serve it to your family you can be brimming with pride that you are serving a really easy, delicious and healthy meal. Or, at least you won't feel bad when you eat something fattening and delicious for desert!
We serve with lemon pepper rice and a veggie. You can also convert this recipe to work with chicken but make sure to marinade it for 15 minutes or longer since it takes more time to soak in the flavor - we did ours on the grill and it was yummy too).
2 Tbsp. basil olive oil (since I don't have any of this, I just mixed some chopped fresh basil in with regular olive oil and it worked great)
4 Tbsp. fresh lemon juice (bottled works fine too, but fresh is more flavorful)
4 Tbsp. fresh lime juice (bottled works fine too, but fresh is more flavorful)
1 1/2 tsp. grated lime zest (you can do without it, but again it is more flavorful with)
1 1/2 tsp. grated lemon zest (you can do without it, but again it is more flavorful with)
1 tsp. salt
1/2 tsp. fresh ground pepper
4 7-8oz. salmon filets (I use about 1/2 of a giant filet from Costco)
Garnish: julienned strips of fresh basil leaves, lemon zest and lime zest
In a large shallow dish*, whisk 1 Tbsp. basil olive oil, 3 Tbsp. lemon juice, 3 Tbsp. lime juice 1/2 tsp. grated lime zest, 1/2 tsp. grated lemon zest, 1/2 tsp. salt and 1/4 tsp. pepper. Add salmon to dish, turning to coat filets.
Spray large non-stick pan with cooking spray. Heat over med-high. Add salmon, rounded side down and cook 4 minutes. Turn and cook 3-4 minutes or until desired doneness.
Spoon remaining ingredients over filets, dividing evenly. Add garnish.
(*I have followed the recipe exactly as it says and my own "lazy" way and both turn out about the same. Now, I always do it the "lazy" way, which is: mix the full amounts of basil olive oil, lemon juice, lime juice, lemon zest, lime zest, salt and pepper in a salad dressing shaker and shake until mixed. Pour 2/3 of mixture into a shallow baking dish and add filets, turning to coat. After cooking according to directions above, pour the remaining mixture over the filets and then garnish and serve.)
We serve with lemon pepper rice and a veggie. You can also convert this recipe to work with chicken but make sure to marinade it for 15 minutes or longer since it takes more time to soak in the flavor - we did ours on the grill and it was yummy too).
2 Tbsp. basil olive oil (since I don't have any of this, I just mixed some chopped fresh basil in with regular olive oil and it worked great)
4 Tbsp. fresh lemon juice (bottled works fine too, but fresh is more flavorful)
4 Tbsp. fresh lime juice (bottled works fine too, but fresh is more flavorful)
1 1/2 tsp. grated lime zest (you can do without it, but again it is more flavorful with)
1 1/2 tsp. grated lemon zest (you can do without it, but again it is more flavorful with)
1 tsp. salt
1/2 tsp. fresh ground pepper
4 7-8oz. salmon filets (I use about 1/2 of a giant filet from Costco)
Garnish: julienned strips of fresh basil leaves, lemon zest and lime zest
In a large shallow dish*, whisk 1 Tbsp. basil olive oil, 3 Tbsp. lemon juice, 3 Tbsp. lime juice 1/2 tsp. grated lime zest, 1/2 tsp. grated lemon zest, 1/2 tsp. salt and 1/4 tsp. pepper. Add salmon to dish, turning to coat filets.
Spray large non-stick pan with cooking spray. Heat over med-high. Add salmon, rounded side down and cook 4 minutes. Turn and cook 3-4 minutes or until desired doneness.
Spoon remaining ingredients over filets, dividing evenly. Add garnish.
(*I have followed the recipe exactly as it says and my own "lazy" way and both turn out about the same. Now, I always do it the "lazy" way, which is: mix the full amounts of basil olive oil, lemon juice, lime juice, lemon zest, lime zest, salt and pepper in a salad dressing shaker and shake until mixed. Pour 2/3 of mixture into a shallow baking dish and add filets, turning to coat. After cooking according to directions above, pour the remaining mixture over the filets and then garnish and serve.)
Friday, September 19, 2008
Zucchini Chocolate Chip Cookies
Zucchini Chocolate Chip Cookies
By Erin Taylor
1 ½ C. Sugar
1 ½ C. Grated and finely chopped zucchini
3/4 C. Butter
2 ½ C. Flour
1 tsp. Each: baking powder, baking soda, cloves
1 TBSP + 1 tsp. Cinnamon
1 Tbsp. Baking cocoa
¼ tsp. Salt
1 ½ C. milk chocolate chips
Preheat oven to 350 deg. Spray cookie sheet with pan spray. Beat sugar, zucchini, and butter until creamy. Add remaining ingred. and mix just until flour is incorporated. Bake 1 test cookie- (this is a MUST as this type of cookie can be difficult to gauge the flour. If it spreads out too thin in the oven, add a little more flour to the batter a few tablespoons at a time, if it remains in a ball while cooking, thin with a bit of water) Drop by tablespoonfuls onto cookie sheet and bake for 10-12 minutes, or until puffed up in the middle and barely darkening on the edges. (do not cook until tops are brown!) Remove from oven and let sit for 3 minutes before removing from cookie sheet. Enjoy warm with ice cold milk!
By Erin Taylor
1 ½ C. Sugar
1 ½ C. Grated and finely chopped zucchini
3/4 C. Butter
2 ½ C. Flour
1 tsp. Each: baking powder, baking soda, cloves
1 TBSP + 1 tsp. Cinnamon
1 Tbsp. Baking cocoa
¼ tsp. Salt
1 ½ C. milk chocolate chips
Preheat oven to 350 deg. Spray cookie sheet with pan spray. Beat sugar, zucchini, and butter until creamy. Add remaining ingred. and mix just until flour is incorporated. Bake 1 test cookie- (this is a MUST as this type of cookie can be difficult to gauge the flour. If it spreads out too thin in the oven, add a little more flour to the batter a few tablespoons at a time, if it remains in a ball while cooking, thin with a bit of water) Drop by tablespoonfuls onto cookie sheet and bake for 10-12 minutes, or until puffed up in the middle and barely darkening on the edges. (do not cook until tops are brown!) Remove from oven and let sit for 3 minutes before removing from cookie sheet. Enjoy warm with ice cold milk!
Wednesday, September 17, 2008
Yam or Sweet Potatoe Fries
If you like fries, and you want them healthy, this is the way. Even my kids, who would never eat a yam, love these. They dip them in fry sauce. We eat them plain.
Ingredients:
3 or 4 Yams-Peel and cut them into thick sticks then toss them with olive oil.
Mix the following and sprinkle on fries:
1 t. cumin
1/2 t. paprika
1/2 t. chili powder
1/2 t. garlic salt (or more)
1/4 t. ginger
salt/pepper to desire
Bake 450 degrees for 30 minutes (check after 20 because it depends on their thickness) We cooked them in foil on the grill and it worked just the same. I just check them until they are barely tender. Don't get them mushy!
Oriental Cabbage Salad
This is what I made for the neighborhood BBQ last week and
Ruth asked that I post it...so here ya go!
Salad:
1 head of cabbage chopped
1-2lbs of cooked cubed chicken (can chicken works just fine too!)
1 bunch green onion chopped
1/2 cup slivered almonds
2 pkgs Ramen Noodles
Dressing (refrigerate over night, or put in the freezer for a couple of hours to let it set up)
1/2 cup canola oil
1/2 Tbs sugar
2 Tbs Vinegar
1/2 tsp black pepper
1 tsp salt
2 flavor packets from the Ramen Noodles
After the dressing has set up nicely, toss everything together and let it marinade for an hour before serving. **Note: the noodles absorb the dressing and get softer the longer they marinade...so adjust depending on if you like soft or crunchy noodles**
Friday, September 12, 2008
Barbecue Chicken Salad
I made this for a shower last night and it was so yummy! I had lots of requests for the recipe, but one doesn't exist because I just threw a bunch of stuff that sounded yummy together. However, for everyone who asked and anyone else who wants to try it out, this is a general idea of what I did. If you make it and have any measurement suggestions or additional ingredient suggestions, let us know in the comments. The chicken is also great alone if you need a quick and easy crockpot BBQ chicken recipe. Also, this is a party-sized recipe, so if you are making it for the fam, reduce the recipe or you will have leftovers for days.
1 head Romaine lettuce, washed and chopped
1 head Red or Green Leaf lettuce, washed and chopped
1/2 cup cilantro, chopped
1/2 cup fresh basil, chopped
1 cup roma tomatoes, chopped (I'm sure other tomatoes would work fine too)
1 can corn, rinsed and drained
1 can black beans, rinsed and drained
1 cup jicama, peeled and chopped
1.5 - 2 lbs. chicken tenders
1 container BBQ sauce
1/2 can chicken broth
Ranch Dressing
Chicken:
Arrange chicken in a crockpot. Pour in chicken broth and BBQ sauce and stir to mix and coat chicken tenders. Set crockpot and let it cook all day. When finished cooking, remove from crockpot with a slotted spoon and shred or cut into bite sized pieces. Leave sauce in crockpot to be used for the dressing.
Dressing: Depending on how much dressing you want/need/like, combine about 1 part ranch dressing with 2.5 parts BBQ sauce. Adjust the ratio to taste. You will not use all of the BBQ sauce. Some people like just the BBQ sauce as dressing, so you can leave out the ranch entirely if you like.
Salad: (I arranged everything on a platter so it would look pretty, but you could also toss everything in a bowl.)
Toss green or red leaf lettuce and romaine together and arrange on a platter. Top with corn, beans, jicama and tomatoes. Top with shredded or chopped chicken. Sprinkle basil and cilantro on top. Pour dressing over top of salad and serve immediately. Goes great with breadsticks or rolls.
Serves 15 - 20.
1 head Romaine lettuce, washed and chopped
1 head Red or Green Leaf lettuce, washed and chopped
1/2 cup cilantro, chopped
1/2 cup fresh basil, chopped
1 cup roma tomatoes, chopped (I'm sure other tomatoes would work fine too)
1 can corn, rinsed and drained
1 can black beans, rinsed and drained
1 cup jicama, peeled and chopped
1.5 - 2 lbs. chicken tenders
1 container BBQ sauce
1/2 can chicken broth
Ranch Dressing
Chicken:
Arrange chicken in a crockpot. Pour in chicken broth and BBQ sauce and stir to mix and coat chicken tenders. Set crockpot and let it cook all day. When finished cooking, remove from crockpot with a slotted spoon and shred or cut into bite sized pieces. Leave sauce in crockpot to be used for the dressing.
Dressing: Depending on how much dressing you want/need/like, combine about 1 part ranch dressing with 2.5 parts BBQ sauce. Adjust the ratio to taste. You will not use all of the BBQ sauce. Some people like just the BBQ sauce as dressing, so you can leave out the ranch entirely if you like.
Salad: (I arranged everything on a platter so it would look pretty, but you could also toss everything in a bowl.)
Toss green or red leaf lettuce and romaine together and arrange on a platter. Top with corn, beans, jicama and tomatoes. Top with shredded or chopped chicken. Sprinkle basil and cilantro on top. Pour dressing over top of salad and serve immediately. Goes great with breadsticks or rolls.
Serves 15 - 20.
Wednesday, September 10, 2008
Mandy's Zucchini Bread
I am sure everyone has their own version of Zucchini bread to utilize the giant zucchini's from yours or your neighbors harvest, but Mandy brought me a loaf of this wonderful bread and it was so good I had to get her recipe. I haven't made it myself yet, but I have eaten it.
P.S. Thanks to Erin, I didn't make 15 loaves of Zucchini bread with ONE giant zucchini - instead I shreded it, measured it out and froze it in ziploc baggies and now have enough zucchini ready to go for 2 loaves a month all winter - I haven't even used my zucchini's yet! Brilliant!
2 2/3 cups sugar
2/3 cups shortening
3 cups zucchini (I usually add 1 - 1 1/2 cups extra zucchini)
2/3 cups water
4 eggs
3 1/2 cups white flour
2 teas. baking soda
1 1/2 teas. salt
1 teas. ground cinnamon ( usually add a little more of this)
1 teas. ground cloves ( add a little more than this, not alot though)
2 teas. vanilla
1/2 teas. baking powder
2/3 cup chopped nuts (optional)
2/3 cup raisins (optional)
Heat oven 350 degrees. Combine all ingredients and pour into loaf pans.
If using small loaf pans bake about 40-50 minutes.
If using regular bread pans bake 60-70 minutes.
P.S. Thanks to Erin, I didn't make 15 loaves of Zucchini bread with ONE giant zucchini - instead I shreded it, measured it out and froze it in ziploc baggies and now have enough zucchini ready to go for 2 loaves a month all winter - I haven't even used my zucchini's yet! Brilliant!
2 2/3 cups sugar
2/3 cups shortening
3 cups zucchini (I usually add 1 - 1 1/2 cups extra zucchini)
2/3 cups water
4 eggs
3 1/2 cups white flour
2 teas. baking soda
1 1/2 teas. salt
1 teas. ground cinnamon ( usually add a little more of this)
1 teas. ground cloves ( add a little more than this, not alot though)
2 teas. vanilla
1/2 teas. baking powder
2/3 cup chopped nuts (optional)
2/3 cup raisins (optional)
Heat oven 350 degrees. Combine all ingredients and pour into loaf pans.
If using small loaf pans bake about 40-50 minutes.
If using regular bread pans bake 60-70 minutes.
Wednesday, August 27, 2008
Banana Bread
½ cup butter
¾ cup sugar
2 eggs
1 ¾ cups all purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp ground ginger
¼ tsp. ground allspice
¼ tsp. ground nutmeg
1 tsp. grated lemon peel (optional)
¾ cup ground walnuts (optional)
1 ½ cups mashed bananas (approx. 4 medium bananas)
Preheat oven to 350°. Grease 9x5” loaf pan.
Cream butter and sugar until light and fluffy. Add eggs and beat until blended. Set aside.
Sift flour, baking powder, baking soda, salt, ginger, allspice and nutmeg in a bowl. Add lemon peel and walnuts. Stir until combined.
Slowly add dry mixture and bananas, alternately, to butter, sugar and egg mixture and mix until well blended. Pour into prepared pan.
Bake for approx. 1 hour, or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert from pan and cool completely on rack.
¾ cup sugar
2 eggs
1 ¾ cups all purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp ground ginger
¼ tsp. ground allspice
¼ tsp. ground nutmeg
1 tsp. grated lemon peel (optional)
¾ cup ground walnuts (optional)
1 ½ cups mashed bananas (approx. 4 medium bananas)
Preheat oven to 350°. Grease 9x5” loaf pan.
Cream butter and sugar until light and fluffy. Add eggs and beat until blended. Set aside.
Sift flour, baking powder, baking soda, salt, ginger, allspice and nutmeg in a bowl. Add lemon peel and walnuts. Stir until combined.
Slowly add dry mixture and bananas, alternately, to butter, sugar and egg mixture and mix until well blended. Pour into prepared pan.
Bake for approx. 1 hour, or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert from pan and cool completely on rack.
Chocolate Layer Dessert
Can you tell I'm pregnant and majorly craving sweets lately? This is a staple at our family BBQs (thanks to my cousin Dusti) and probably my favorite dessert ever. Perfect for any end of summer BBQs you are bringing a pot luck dish to.
1st layer:
1 cup chopped pecans
1 cup flour
1 cube butter
Mix together and pat in a 9x13” baking dish. Bake at 350° for 15-20 minutes. Let cool.
2nd Layer:
1 cup powdered sugar
1 cup cool whip
1 (8 oz.) package cream cheese
Beat and spread on cooled crust.
3rd Layer:
1 small package instant chocolate pudding
1 small package instant vanilla pudding
3 cups milk
Beat together and spread on top of cream cheese layer. Top with cool whip and chocolate shavings.
1st layer:
1 cup chopped pecans
1 cup flour
1 cube butter
Mix together and pat in a 9x13” baking dish. Bake at 350° for 15-20 minutes. Let cool.
2nd Layer:
1 cup powdered sugar
1 cup cool whip
1 (8 oz.) package cream cheese
Beat and spread on cooled crust.
3rd Layer:
1 small package instant chocolate pudding
1 small package instant vanilla pudding
3 cups milk
Beat together and spread on top of cream cheese layer. Top with cool whip and chocolate shavings.
Gooey Chex Mix
My good friend made this and brought it to share with us in Bear Lake a few weeks ago, and I have been craving more ever since. Again, make sure you have someone to share with or you will eat the whole batch yourself! This is a fun snack treat for kids!
1 cup butter
1 cup light Karo syrup
1 cup sugar
6 cups rice chex
6 cups honey grahams
1 cup slivered almonds
1 cup cashew halves
1 cup coconut
Mix all dry ingredients in a large mixing bowl. Set aside.
Stir butter, karo syrup and sugar in a pan and boil for 3-4 minutes. Pour hot mixture over dry ingredients. Mix well.
Spread mix on wax paper and let sit for 1 hour (or don't, I start munching as soon as it is mixed!).
1 cup butter
1 cup light Karo syrup
1 cup sugar
6 cups rice chex
6 cups honey grahams
1 cup slivered almonds
1 cup cashew halves
1 cup coconut
Mix all dry ingredients in a large mixing bowl. Set aside.
Stir butter, karo syrup and sugar in a pan and boil for 3-4 minutes. Pour hot mixture over dry ingredients. Mix well.
Spread mix on wax paper and let sit for 1 hour (or don't, I start munching as soon as it is mixed!).
Caramel Popcorn
Our Young Women had a little recipe swap tonight, and it made me realize what a slacker I have been about posting recipes. When you never feel like cooking (thank you pregnancy) you don't think about recipes much. Anyway, this caramel popcorn is a family favorite and really easy to make. But, be warned, it is utterly addicting, so make sure you have somebody to share it with if you don't want to eat it all yourself!
5 quarts popped popcorn
10 oz. bag of mini-marshmallows
2 sticks (1 c.) butter
1 1/3 c. sugar
½ c. light Karo syrup
½ tsp. vanilla
Pop popcorn. Mix marshmallows with popcorn. Mix butter, sugar and Karo syrup in a saucepan. Bring to a boil. Remove from heat and add vanilla. Add to popcorn and marshmallows. Mix together and form into balls/shapes/etc or be lazy like me and eat it straight from the bowl!
5 quarts popped popcorn
10 oz. bag of mini-marshmallows
2 sticks (1 c.) butter
1 1/3 c. sugar
½ c. light Karo syrup
½ tsp. vanilla
Pop popcorn. Mix marshmallows with popcorn. Mix butter, sugar and Karo syrup in a saucepan. Bring to a boil. Remove from heat and add vanilla. Add to popcorn and marshmallows. Mix together and form into balls/shapes/etc or be lazy like me and eat it straight from the bowl!
Thursday, July 31, 2008
Simple Broccoli & Pasta
I made this recipe last night as an attempt to recreate a dish my husband's grandma made him when he was little. She was 100% Italian and an incredible cook, but this dish was just so simple. It's not very strongly flavored, so if you want more spice, salt and pepper it or add red pepper flakes.
1/2 pound short cut pasta, any shape
2 heads broccoli, cut into small florets (or you could substitute 1 pound of asparagus tips)
4 Tbs. olive oil (or 2 Tbs. olive oil and 2 Tbs. butter)
3-4 cloves garlic, pressed or finely minced
parmesan cheese
Cook pasta in boiling, salted water until al dente. About half way through the cooking time, throw broccoli in with the pasta. Meanwhile, in a large skillet, saute garlic until softened and slightly browned. When pasta and broccoli are done, toss in the skillet with the garlic and olive oil. To serve, sprinkle with parmesan cheese and black pepper.
This tastes good hot, room temperature, or even chilled as a pasta salad.
1/2 pound short cut pasta, any shape
2 heads broccoli, cut into small florets (or you could substitute 1 pound of asparagus tips)
4 Tbs. olive oil (or 2 Tbs. olive oil and 2 Tbs. butter)
3-4 cloves garlic, pressed or finely minced
parmesan cheese
Cook pasta in boiling, salted water until al dente. About half way through the cooking time, throw broccoli in with the pasta. Meanwhile, in a large skillet, saute garlic until softened and slightly browned. When pasta and broccoli are done, toss in the skillet with the garlic and olive oil. To serve, sprinkle with parmesan cheese and black pepper.
This tastes good hot, room temperature, or even chilled as a pasta salad.
Wednesday, July 30, 2008
Broiled Parmesan Salmon
This is Easy, Fast, and super delicious!
6-8 oz. portions of Salmon- (one per person)
Butter or Margarine
Lemon Juice (abt. 1 TBSP per portion)
Dill
Parmesan Cheese (the canned kind works best for this recipe)
Turn oven on broil. Place salmon portions in baking dish. Spread tops with butter, lemon juice, sprinkle with dill, and completely cover tops of salmon with parmesan cheese.
Broil for about 10 - 15 minutes on middle rack of oven. Tops will be golden brown and bubbly, fish will feel semi-firm, but not dry.
Best served with rice pilaf or couscous. (sold in rice section at grocery store)
6-8 oz. portions of Salmon- (one per person)
Butter or Margarine
Lemon Juice (abt. 1 TBSP per portion)
Dill
Parmesan Cheese (the canned kind works best for this recipe)
Turn oven on broil. Place salmon portions in baking dish. Spread tops with butter, lemon juice, sprinkle with dill, and completely cover tops of salmon with parmesan cheese.
Broil for about 10 - 15 minutes on middle rack of oven. Tops will be golden brown and bubbly, fish will feel semi-firm, but not dry.
Best served with rice pilaf or couscous. (sold in rice section at grocery store)
Monday, July 14, 2008
Salade de Maison
The name means "house salad" in French, but we just call it "THE salad". Don't worry, though, it's definitely not fancy or hard to make.
Start with the dressing, which tastes best if you make it early and let it sit in the fridge:
3/4 cup olive oil or salad oil
juice of 1 large lemon
4-5 garlic cloves, pressed (or chopped finely)
1 tsp. salt
1/2 tsp. pepper
Put everything in a jar or tupperware and shake to combine. Once the dressing has been sitting a while, shake it again and toss over the following:
2 bags pre-washed hearts of romaine mix
1/2 pint grape tomatoes, halved
1/2 lb. bacon, cooked until crisp and crumbled
3/4 cup shredded swiss cheese
1/2 cup slivered almonds, toasted
1 cup garlic-flavored croutons
This amount will use up all the dressing and feeds about 8 people. Feel free to double it for a party or halve it for a smaller group. However, if you're making it for a smaller group (like when I make it for just my husband and me), I'd still make the same amount of dressing so there's leftovers for salads the rest of the week. Enjoy!
Start with the dressing, which tastes best if you make it early and let it sit in the fridge:
3/4 cup olive oil or salad oil
juice of 1 large lemon
4-5 garlic cloves, pressed (or chopped finely)
1 tsp. salt
1/2 tsp. pepper
Put everything in a jar or tupperware and shake to combine. Once the dressing has been sitting a while, shake it again and toss over the following:
2 bags pre-washed hearts of romaine mix
1/2 pint grape tomatoes, halved
1/2 lb. bacon, cooked until crisp and crumbled
3/4 cup shredded swiss cheese
1/2 cup slivered almonds, toasted
1 cup garlic-flavored croutons
This amount will use up all the dressing and feeds about 8 people. Feel free to double it for a party or halve it for a smaller group. However, if you're making it for a smaller group (like when I make it for just my husband and me), I'd still make the same amount of dressing so there's leftovers for salads the rest of the week. Enjoy!
Jen's Summer Salad
I love salad...probably an inherited trait from my mom, although she thinks of salad as a meal and I think of it is a side dish. :) I always offer to bring a salad to pot luck occasions because they are a staple and so quick and easy to throw together when we are inevitably running late. On one such occasion, I had planned to grab a Parisian salad kit from Costco, and take that as my dish, but didn't make it to Costco. I had some lettuce and summer fruit in my fridge so I tossed a bunch of stuff together that sounded yummy and it was. It is now a staple salad at our house and gets raving reviews when I take it somewhere. Enjoy!
1 head of Romaine, Green Leaf, Red Leaf or Spinach lettuce, chopped
1 cup fresh sliced strawberries
1 cup fresh sliced grapes or whole blueberries
1/2 cup slivered almonds or halved walnuts, sugar toasted*
1/2 cup feta or gorgonzola cheese (optional)
Brianna's Blush Wine Vinaigrette Salad Dressing
Combine lettuce, strawberries, grapes or blueberries, nuts and cheese in a large salad bowl. Immediately before serving, add dressing to taste. Toss and serve.
*To sugar toast nuts place 1-2 spoonfuls sugar in a small pan and add nuts over top. Let sit over med-low heat until sugar melts, stirring occasionally. Stir nuts to coat with melted sugar. The sugar can burn easily and quickly, so watch carefully.
1 head of Romaine, Green Leaf, Red Leaf or Spinach lettuce, chopped
1 cup fresh sliced strawberries
1 cup fresh sliced grapes or whole blueberries
1/2 cup slivered almonds or halved walnuts, sugar toasted*
1/2 cup feta or gorgonzola cheese (optional)
Brianna's Blush Wine Vinaigrette Salad Dressing
Combine lettuce, strawberries, grapes or blueberries, nuts and cheese in a large salad bowl. Immediately before serving, add dressing to taste. Toss and serve.
*To sugar toast nuts place 1-2 spoonfuls sugar in a small pan and add nuts over top. Let sit over med-low heat until sugar melts, stirring occasionally. Stir nuts to coat with melted sugar. The sugar can burn easily and quickly, so watch carefully.
Thursday, July 3, 2008
Pink Lemonade Pie
This couldn't be simpler, and tastes so refreshing when it's hot outside.
1 pre-made graham cracker pie crust
1/2 gallon vanilla ice cream, softened
1/2 to 1 whole can of frozen pink lemonade concentrate, thawed
1 regular-size container of Cool Whip
red food coloring
fresh strawberries or lemon slices for garnish, optional
additional Cool Whip for garnish, optional
In a large bowl, combine the vanilla ice cream, the thawed lemonade concentrate (use the whole can if you like things lemony), the container Cool Whip, and a few drops of red food coloring (to make the mixture extra pink). Stir until smooth. Spread in pie crust, and freeze 4 hours or until firm (I usually let it freeze overnight). Right before serving, garnish with additional Cool Whip, strawberries, and lemon slices.
1 pre-made graham cracker pie crust
1/2 gallon vanilla ice cream, softened
1/2 to 1 whole can of frozen pink lemonade concentrate, thawed
1 regular-size container of Cool Whip
red food coloring
fresh strawberries or lemon slices for garnish, optional
additional Cool Whip for garnish, optional
In a large bowl, combine the vanilla ice cream, the thawed lemonade concentrate (use the whole can if you like things lemony), the container Cool Whip, and a few drops of red food coloring (to make the mixture extra pink). Stir until smooth. Spread in pie crust, and freeze 4 hours or until firm (I usually let it freeze overnight). Right before serving, garnish with additional Cool Whip, strawberries, and lemon slices.
Grilled Onion Lemon Salmon
This one of our family favorites at summer events!
1 fillet of salmon
1 cube butter (not margarine)
1 envelope onion soup
1 to 2 cups lemon juice
Combine butter, soup mix and lemon juice in a saucepan and cook over medium heat until reduced to about half.
Meanwhile place salmon fillet on Aluminum Foil and fold up the sides to contain the juices. Pour sauce over salmon no more than 30 mintues before grilling.
Preheat the grill to medium high. Place salmon (still in aluminum foil) on the grill and cook for 8-10 minutes. Watch closely because it will cook fast and burn easily. Serve with rice, pasta, potatoes or grilled veggies. Enjoy!
1 fillet of salmon
1 cube butter (not margarine)
1 envelope onion soup
1 to 2 cups lemon juice
Combine butter, soup mix and lemon juice in a saucepan and cook over medium heat until reduced to about half.
Meanwhile place salmon fillet on Aluminum Foil and fold up the sides to contain the juices. Pour sauce over salmon no more than 30 mintues before grilling.
Preheat the grill to medium high. Place salmon (still in aluminum foil) on the grill and cook for 8-10 minutes. Watch closely because it will cook fast and burn easily. Serve with rice, pasta, potatoes or grilled veggies. Enjoy!
Grilled Corn with Chili Lime Butter
Since summer is officially here, if I feel like cooking at all, I usually do it on the grill. This recipe is so easy and always comes out great.
4 ears sweet corn
3-4 Tbs. butter, softened
1 1/2 tsp. chili powder
zest of 1/2 lime
1 Tbsp. cilantro, minced
Prep corn for grill by peeling back husks and removing silks. Be sure to leave the husk on, though, because it will protect the corn while grilling. Preheat grill to medium heat, or you can also do this indoors with a stovetop grill pan. Before grilling, spray grates with no-stick grilling spray (I use Pam for Grilling). Pull husks back up around corn cobs, then grill for 10-15 minutes until slightly charred and cooked through.
While corn is grilling, prepare the chili lime butter. Mash together chili powder, butter, cilantro, and lime zest. When corn is finished, remove husks and spread butter on corn.
You can change this recipe up a million ways--other yummy variations are garlic powder & parmesan cheese or lemon zest, chives, & thyme.
4 ears sweet corn
3-4 Tbs. butter, softened
1 1/2 tsp. chili powder
zest of 1/2 lime
1 Tbsp. cilantro, minced
Prep corn for grill by peeling back husks and removing silks. Be sure to leave the husk on, though, because it will protect the corn while grilling. Preheat grill to medium heat, or you can also do this indoors with a stovetop grill pan. Before grilling, spray grates with no-stick grilling spray (I use Pam for Grilling). Pull husks back up around corn cobs, then grill for 10-15 minutes until slightly charred and cooked through.
While corn is grilling, prepare the chili lime butter. Mash together chili powder, butter, cilantro, and lime zest. When corn is finished, remove husks and spread butter on corn.
You can change this recipe up a million ways--other yummy variations are garlic powder & parmesan cheese or lemon zest, chives, & thyme.
Thursday, June 5, 2008
"Spectacular" Overnight Slaw
1 Medium head cabbage, shredded
1 Medium Red onion; thinly sliced
1 Cup green pepper; chopped
1 Cup sweet red peppers; chopped
1 Cup stuffed olives; sliced
1 Cup white wine vinegar
1 Cup vegetable oil
1 Cup sugar
1 tsp dijon mustard
1 tsp salt
1 tsp celery seed
1 tsp mustard seed
In a bowl combine cabbage, onion, peppers and olives.
In a saucepan combine remaining ingredients; bring to a boil. Cook and stir for 1 minute. Pour over vegetables and stir gently.
Refrigerate overnight & mix well before serving.
I left the olives out...and snacked on this for days!
1 Medium Red onion; thinly sliced
1 Cup green pepper; chopped
1 Cup sweet red peppers; chopped
1 Cup stuffed olives; sliced
1 Cup white wine vinegar
1 Cup vegetable oil
1 Cup sugar
1 tsp dijon mustard
1 tsp salt
1 tsp celery seed
1 tsp mustard seed
In a bowl combine cabbage, onion, peppers and olives.
In a saucepan combine remaining ingredients; bring to a boil. Cook and stir for 1 minute. Pour over vegetables and stir gently.
Refrigerate overnight & mix well before serving.
I left the olives out...and snacked on this for days!
Wednesday, June 4, 2008
Cowboy Caviar
I love this dip...but be careful, it's SUPER addicting!
In a bowl mix:
1 Avacado Cubed
2 Roma Tomatoes chopped
1 Bundle Green Onions Chopped
1 Bundle Cilantro Chopped
1 Can Corn
1 Can Black Eyed Peas
1 Can Black Beans
In a seperate bowl mix:
2Tbl Red Wine Vinegar
2 tsp Olive Oil
1 tsp minced garlic
1 tsp tobasco
Salt & Pepper to taste
Pour sauce on top of mixture and refrigerate for at least 30 minutes
(the longer it marinates the yummier it gets!)
Serve with chips. (I like to use Tostitos Scoops)
In a bowl mix:
1 Avacado Cubed
2 Roma Tomatoes chopped
1 Bundle Green Onions Chopped
1 Bundle Cilantro Chopped
1 Can Corn
1 Can Black Eyed Peas
1 Can Black Beans
In a seperate bowl mix:
2Tbl Red Wine Vinegar
2 tsp Olive Oil
1 tsp minced garlic
1 tsp tobasco
Salt & Pepper to taste
Pour sauce on top of mixture and refrigerate for at least 30 minutes
(the longer it marinates the yummier it gets!)
Serve with chips. (I like to use Tostitos Scoops)
Saturday, May 31, 2008
Black Tie Mousse Cake
This is exactly like Olive Garden's! Don't be scared by all the steps, they are very simple! Try it!
1st Layer- dense chocolate cake
1/2 box Devils food cake mix (put half in ziplock bag)
1/2 small box dark chocolate jello pudding mix
1/2c + 2 Tbsp cups water
1 eggs
1/4 cup vegetable oil
Second Layer Dark Cream Cheese Mousse
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
6 ounces semi-sweet chocolate chips (1/2 bag) (use Guittard or Ghirradelli)
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon sugar
Third Layer Italian Custard Mousse
3 egg yolks
1/4 cup sugar
3 tablespoons flour, sifted
1 teaspoon unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla
Fourth Layer Dark Chocolate Ganache
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semisweet chocolate, chopped
1 bag Mini semi-sweet choc. Chips for around edge
1.Cake.
Bake according to package directions using 1 9" round cake pan. When cake is cool, remove from pan and make a collar around it out of wax paper about 4 inches taller than the cake. (or put in springform pan lined with wax paper)
2. Second Layer: Dark Cream Cheese Mousse.
Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for one minute then add boiling water. Stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Fold this into the remaining cream. Once you have completed, spread onto cake and refrigerate.
3.Third Layer:Italian Custard Mousse.
Beat egg yolks until pale. Add sugar, flour and gelatin, beating until mixed. Bring cream and vanilla to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly and pour on top of chocolate mousse. Freeze while getting the icing ready.
4. Fourth Layer: Dark Chocolate Ganache.
Bring butter and cream to a boil. Pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool to slightly warmer than room temperature until it starts to thicken. Remove cake from freezer and remove the collar. Pour some of the ganache over top of cake and spread it evenly across top and sides. While the ganache is still wet, cover sides of cake with mini chocolate chips. Refrigerate. Let remaining ganache cool and pipe through decorating bag onto cake with star or shell tip around top and bottom edge.
1st Layer- dense chocolate cake
1/2 box Devils food cake mix (put half in ziplock bag)
1/2 small box dark chocolate jello pudding mix
1/2c + 2 Tbsp cups water
1 eggs
1/4 cup vegetable oil
Second Layer Dark Cream Cheese Mousse
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
6 ounces semi-sweet chocolate chips (1/2 bag) (use Guittard or Ghirradelli)
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon sugar
Third Layer Italian Custard Mousse
3 egg yolks
1/4 cup sugar
3 tablespoons flour, sifted
1 teaspoon unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla
Fourth Layer Dark Chocolate Ganache
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semisweet chocolate, chopped
1 bag Mini semi-sweet choc. Chips for around edge
1.Cake.
Bake according to package directions using 1 9" round cake pan. When cake is cool, remove from pan and make a collar around it out of wax paper about 4 inches taller than the cake. (or put in springform pan lined with wax paper)
2. Second Layer: Dark Cream Cheese Mousse.
Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for one minute then add boiling water. Stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Fold this into the remaining cream. Once you have completed, spread onto cake and refrigerate.
3.Third Layer:Italian Custard Mousse.
Beat egg yolks until pale. Add sugar, flour and gelatin, beating until mixed. Bring cream and vanilla to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly and pour on top of chocolate mousse. Freeze while getting the icing ready.
4. Fourth Layer: Dark Chocolate Ganache.
Bring butter and cream to a boil. Pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool to slightly warmer than room temperature until it starts to thicken. Remove cake from freezer and remove the collar. Pour some of the ganache over top of cake and spread it evenly across top and sides. While the ganache is still wet, cover sides of cake with mini chocolate chips. Refrigerate. Let remaining ganache cool and pipe through decorating bag onto cake with star or shell tip around top and bottom edge.
Peanut Butter Crispy Bars
Gooey, Peanut-buttery, rice crispy treat with chocolate on top!!!!
1 C. light karo syrup
1 C. sugar
1 C. Peanut Butter
6 C. rice crispies
1/2 C. chocolate chips for topping
In sauce pan, bring to boil karo syrup and sugar. Boil for 1 minute, just long enough to disolve sugar (any longer will make the bars too hard). Remove from heat and stir in peanut butter. Mix in Rice Crispies, and spread in buttered or sprayed 9 x 13 pan. Sprinkle chocolate chips over top and let sit until chocolate is melted. Spread over bars and cut while still warm.
submitted by Erin Taylor
1 C. light karo syrup
1 C. sugar
1 C. Peanut Butter
6 C. rice crispies
1/2 C. chocolate chips for topping
In sauce pan, bring to boil karo syrup and sugar. Boil for 1 minute, just long enough to disolve sugar (any longer will make the bars too hard). Remove from heat and stir in peanut butter. Mix in Rice Crispies, and spread in buttered or sprayed 9 x 13 pan. Sprinkle chocolate chips over top and let sit until chocolate is melted. Spread over bars and cut while still warm.
submitted by Erin Taylor
Wednesday, May 21, 2008
Broccoli Slaw Salad
I got this recipe from the Food Network, and it's quickly becoming a favorite at family parties. This recipe makes enough for about 15 people, so just cut everything in half if you're serving fewer.
2 3-oz. bags Oriental flavor ramen
5-6 Tablespoons butter
1/4 cup slivered almonds
2 12-oz. bags broccoli cole slaw (in produce section at grocery store near pre-chopped veggies and packaged salad mixes)
1 cup chopped green onions
sesame seeds for garnish
Dressing:
3/4 cup canola oil
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 Oriental ramen seasoning packets
1/8 tsp. pepper
Melt butter in a medium skillet over low to medium heat. Crush ramen noodles into small bite-size pieces (a rolling pin and a Ziploc work well). Saute almonds and crushed noodles until golden brown; remove from heat. Meanwhile, whisk dressing ingredients together. In a large salad bowl, combine broccoli cole slaw mix, green onions, and the almond/noodle mixture. Right before serving, pour dressing over the top and toss to coat. Garnish with sesame seeds.
2 3-oz. bags Oriental flavor ramen
5-6 Tablespoons butter
1/4 cup slivered almonds
2 12-oz. bags broccoli cole slaw (in produce section at grocery store near pre-chopped veggies and packaged salad mixes)
1 cup chopped green onions
sesame seeds for garnish
Dressing:
3/4 cup canola oil
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 Oriental ramen seasoning packets
1/8 tsp. pepper
Melt butter in a medium skillet over low to medium heat. Crush ramen noodles into small bite-size pieces (a rolling pin and a Ziploc work well). Saute almonds and crushed noodles until golden brown; remove from heat. Meanwhile, whisk dressing ingredients together. In a large salad bowl, combine broccoli cole slaw mix, green onions, and the almond/noodle mixture. Right before serving, pour dressing over the top and toss to coat. Garnish with sesame seeds.
Summer Citrus Salad
Okay, okay, so it's not summer yet...but it's almost Memorial Day weekend (even though it will probably be rainy). At any rate, this is a refreshing alternative to a basic tossed salad.
1 sack pre-washed chopped romaine hearts
1/4 to 1/2 cup slivered almonds, toasted
1/2 red onion, chopped or sliced thinly
orange or grapefruit segments (or cheat and drain a can of mandarin orange segments)
1/2 cup crumbled feta cheese
Dressing:
1 rounded Tbs. orange marmalade (on jam aisle at the grocery store)
1/4 cup orange juice
2 Tbs. balsamic vinegar
1/2 tsp. finely chopped rosemary
1/4 tsp. crushed red pepper flakes
salt
pepper
Whisk these ingredients together, then drizzle in approximately 1/4-1/3 cup olive oil while whisking.
Publish Post
Enjoy!
1 sack pre-washed chopped romaine hearts
1/4 to 1/2 cup slivered almonds, toasted
1/2 red onion, chopped or sliced thinly
orange or grapefruit segments (or cheat and drain a can of mandarin orange segments)
1/2 cup crumbled feta cheese
Dressing:
1 rounded Tbs. orange marmalade (on jam aisle at the grocery store)
1/4 cup orange juice
2 Tbs. balsamic vinegar
1/2 tsp. finely chopped rosemary
1/4 tsp. crushed red pepper flakes
salt
pepper
Whisk these ingredients together, then drizzle in approximately 1/4-1/3 cup olive oil while whisking.
Publish Post
Enjoy!
Friday, May 2, 2008
Thank You Thank You
I just thought I would post a BIG thank you to everyone who contributes to this recipe blog (especially Hillary - our most regular recipe sharer - I hope you keep it up)! I have been loving trying all of these new recipes and my family is thrilled! Iam feeling like a big slacker because I haven't been posting much, so watch for more from me coming soon!
I also wanted to mention that this is an open blog - please feel free to share the address with friends and family who may want to contribute! I love all the fun recipes and I am sure you do too, so the more the merrier (new contributors can use the guest log in or send me an email to be added as an author - even if I don't know them)!
I also wanted to mention that this is an open blog - please feel free to share the address with friends and family who may want to contribute! I love all the fun recipes and I am sure you do too, so the more the merrier (new contributors can use the guest log in or send me an email to be added as an author - even if I don't know them)!
Strawberry Angel Food Salad
This might have "salad" in the title, but it's really more of a yummy dessert. To make it a bit healthier, I use fat free and sugar free ingredients where I can, but feel free to use the regular stuff.
1 small box sugar-free strawberry Jell-o
1 small container (about 6 oz. I think) frozen sliced strawberries, defrosted
1 angel food cake ring
1 1/4 cups boiling water
1 container fat free Cool Whip
dash salt
fresh strawberries for garnish
Dissolve Jell-o in boiling water. Add in sliced strawberries and a dash of salt. Cool in fridge until syrupy and slightly thickened (maybe about 1/2 hour or so). Meanwhile break or dice angel food cake into bite size pieces. When you're nearly read to serve, combine 3/4 of the container of Cool Whip with the strawberry mixture. In a serving bowl, layer angel food cake cubes/pieces with strawberry mixture in 4 total layers. Stir to combine. Garnish with the remaining Cool Whip and fresh strawberries.
1 small box sugar-free strawberry Jell-o
1 small container (about 6 oz. I think) frozen sliced strawberries, defrosted
1 angel food cake ring
1 1/4 cups boiling water
1 container fat free Cool Whip
dash salt
fresh strawberries for garnish
Dissolve Jell-o in boiling water. Add in sliced strawberries and a dash of salt. Cool in fridge until syrupy and slightly thickened (maybe about 1/2 hour or so). Meanwhile break or dice angel food cake into bite size pieces. When you're nearly read to serve, combine 3/4 of the container of Cool Whip with the strawberry mixture. In a serving bowl, layer angel food cake cubes/pieces with strawberry mixture in 4 total layers. Stir to combine. Garnish with the remaining Cool Whip and fresh strawberries.
Breadsticks
This recipe is so easy, it's practically a joke! My family loves these with soups or salads.
2 loaves Rhodes bread dough, defrosted
5-6 Tbs. butter
grated parmesan cheese
McCormick's Garlic Bread Sprinkle
McCormick's Salad Supreme seasoning
Slice each loaf into 10-12 equal slices. Roll each slice into a long, skinny rope. Meanwhile, melt butter in a wide, shallow pan (I seriously use a pie tin placed right on the burner). Sprinkle butter mixture with 1/2 tsp. or more of Garlic Bread Sprinkle. Prep baking sheets with parchment paper or nonstick foil (easy clean-up).
From here you have a few choices: for less fattening breadsticks, place ropes on baking sheets and use a pastry brush to lightly apply butter to each rope. For more fattening breadsticks, the way my mom made them, dip each rope in butter mixture so it's thoroughly coated. Sprinkle ropes while butter is wet with either parmesan cheese or Salad Supreme (kids love doing this, though it can get a little messy). Let the breadsticks rise for approximately 1 hour (though sometimes I don't have time for this and it works out fine--the breadsticks are just more dense). Bake for 10 minutes at 375. Serves a crowd!
2 loaves Rhodes bread dough, defrosted
5-6 Tbs. butter
grated parmesan cheese
McCormick's Garlic Bread Sprinkle
McCormick's Salad Supreme seasoning
Slice each loaf into 10-12 equal slices. Roll each slice into a long, skinny rope. Meanwhile, melt butter in a wide, shallow pan (I seriously use a pie tin placed right on the burner). Sprinkle butter mixture with 1/2 tsp. or more of Garlic Bread Sprinkle. Prep baking sheets with parchment paper or nonstick foil (easy clean-up).
From here you have a few choices: for less fattening breadsticks, place ropes on baking sheets and use a pastry brush to lightly apply butter to each rope. For more fattening breadsticks, the way my mom made them, dip each rope in butter mixture so it's thoroughly coated. Sprinkle ropes while butter is wet with either parmesan cheese or Salad Supreme (kids love doing this, though it can get a little messy). Let the breadsticks rise for approximately 1 hour (though sometimes I don't have time for this and it works out fine--the breadsticks are just more dense). Bake for 10 minutes at 375. Serves a crowd!
Thursday, April 24, 2008
Spring Asparagus Soup
I had this at a baby shower last month and it was so yummy that I set out to find a recipe. This one is delicious. It makes enough to feed an army though (or at least my whole family dinner for 2 or 3 nights) so half it unless you want to freeze some for a future day when you don't feel like cooking.I served it with some shredded cheese and french bread with a side of salad. At the shower it was served with shredded cheese and these yummy soft croutons, so if I figure out where to get them or how to make them, I will keep you informed!
4 lb. fresh asparagus
1 medium white onion, diced into large pieces
4 oz. butter
2 qt. chicken or vegetable stock, heated to a boil and set aside (I used chicken broth since I was too lazy to make stock)
1 pint heavy cream
Sweat onions and butter until translucent. Add asparagus and continue to sweat 2-3 minutes. Add heated stock just until it covers asparagus. Season with salt, peper and a pinch of sugar. Simmer until tender, keeping asparagus green - careful not to overcook.
Transfer contents into a blender (I had to do this in 3 different batches). Puree until smooth. Add heavy cream while bending. Adjust salt pepper and sugar. Pass through a fine strainer or chinois (this takes longer than you would think - especially if you do the full amount so plan for about 15-20 minutes). Serve immediately (or reheat and serve if it takes you as long as it took me to strain! I blame it on a second-rate strainer!)
Enjoy! Let me know what you think if you try it. I would love to hear about any modifications or soft crouton discoveries!
Wednesday, April 23, 2008
Bruschetta Chicken Bake
1 can (14 1/2 oz) diced tomatoes, undrained
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1/2 C water or chicken broth
2 cloves garlic, minced
1 1/2 lb. boneless skinless chicken breasts,
cut into bite-sized pieces
1 tsp dried basil leaves
1 C mozzarella cheese
Preheat oven to 400 degrees. Place tomatoes with their liquid in medium bowl. Add stuffing mix, water or chicken broth, and garlic. Stir just until stuffing mix is moistened. Set aside. Place chicken in greased 13x9-inch baking dish. Sprinkle with the basil and cheese. Top with the stuffing mixture. Bake for 30 min. or until chicken is cooked through. Makes 6 servings.
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1/2 C water or chicken broth
2 cloves garlic, minced
1 1/2 lb. boneless skinless chicken breasts,
cut into bite-sized pieces
1 tsp dried basil leaves
1 C mozzarella cheese
Preheat oven to 400 degrees. Place tomatoes with their liquid in medium bowl. Add stuffing mix, water or chicken broth, and garlic. Stir just until stuffing mix is moistened. Set aside. Place chicken in greased 13x9-inch baking dish. Sprinkle with the basil and cheese. Top with the stuffing mixture. Bake for 30 min. or until chicken is cooked through. Makes 6 servings.
Sunday, April 13, 2008
Sloppy Joes
3 pounds ground beef
1 cup chopped onion
1 cup chopped celery
1/4 cup chopped green pepper
1 cup ketchup
1 (10 3/4-ounce) can tomato soup
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
12-18 hamburger buns
In large skillet, brown ground beef and drain fat. Add chopped onion, celery and green pepper and cook 5 minutes. Stir in ketchup, soup, vinegar, Worcestershire and brown sugar and simmer for 30 minutes. Spoon into hamburger buns to serve.
**the celery and green pepper make these sloppy joes especially good, so don't leave them out.
1 cup chopped onion
1 cup chopped celery
1/4 cup chopped green pepper
1 cup ketchup
1 (10 3/4-ounce) can tomato soup
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
12-18 hamburger buns
In large skillet, brown ground beef and drain fat. Add chopped onion, celery and green pepper and cook 5 minutes. Stir in ketchup, soup, vinegar, Worcestershire and brown sugar and simmer for 30 minutes. Spoon into hamburger buns to serve.
**the celery and green pepper make these sloppy joes especially good, so don't leave them out.
Sunday, March 30, 2008
Crockpot French Dip Sandwhich
This is the one receipe that makes me feel like I make good food. That fact that I'm sharing this says how much I love you.
3-4 lb Rump roast
1 pkg Au jus gravy mix (dry)
1 pkg Italian Dressing mix (dry)
1 (10.5 oz) can beef broth
1 1/2 cups water
Green Pepper, sliced thin (optional)
Onion, sliced thin (optional)
Hoagie Buns
Swiss Cheese (optional)
Place roast in crock-pot. Mix gravy mix, dressing mix, beef broth and water and pour over meat. Cook on low for 8-10 hours. Remove roast and if adding peppers and onions put those in the crockpot and turn on High until peppers just start to get limp. Remove veggies and set aside. Reserve juice for serving. Slice meat thinly or pull apart. Pile meat on buns with optional veggies and cover with cheese. Wrap in foil. Heat in 350 oven for 10 min. Serve on plate with cup of juice for dipping. Tim likes a pickle with these sandwhich. Gotta be Valsick pickles!
Tip - I just put the veggies on top of the roast for last 30 min on high. That way I can take everything out together and the meat is hot enough that it melts the cheese and I can skip putting them in the oven which seems like a big pain in the rear to me.
Your husbands will thank me!
3-4 lb Rump roast
1 pkg Au jus gravy mix (dry)
1 pkg Italian Dressing mix (dry)
1 (10.5 oz) can beef broth
1 1/2 cups water
Green Pepper, sliced thin (optional)
Onion, sliced thin (optional)
Hoagie Buns
Swiss Cheese (optional)
Place roast in crock-pot. Mix gravy mix, dressing mix, beef broth and water and pour over meat. Cook on low for 8-10 hours. Remove roast and if adding peppers and onions put those in the crockpot and turn on High until peppers just start to get limp. Remove veggies and set aside. Reserve juice for serving. Slice meat thinly or pull apart. Pile meat on buns with optional veggies and cover with cheese. Wrap in foil. Heat in 350 oven for 10 min. Serve on plate with cup of juice for dipping. Tim likes a pickle with these sandwhich. Gotta be Valsick pickles!
Tip - I just put the veggies on top of the roast for last 30 min on high. That way I can take everything out together and the meat is hot enough that it melts the cheese and I can skip putting them in the oven which seems like a big pain in the rear to me.
Your husbands will thank me!
Apricot Chicken
This is so easy and tasty. The sauce is sweet and I like to serve it with egg rolls and mixed veggies.
4 Chicken Breast
8 oz Catalina Dressing
1 cup Apricot jam
1 Pkg dry onion soup
Place Chicken in a 9x13 baking dish. Mix remaining ingredients and pour over chicken. Cover with foil and bake at 350 for 1 hour. Serve over white or brown rice.
4 Chicken Breast
8 oz Catalina Dressing
1 cup Apricot jam
1 Pkg dry onion soup
Place Chicken in a 9x13 baking dish. Mix remaining ingredients and pour over chicken. Cover with foil and bake at 350 for 1 hour. Serve over white or brown rice.
Thursday, March 27, 2008
Ruth's Favorite Chili
There are a million chili recipes out there, but this one is my favorite!
2 (15oz) cans red kidney beans
1 lb ground beef
1 cup chopped onion
1 cup chopped celery
2 minced garlic gloves
1 (28oz) can diced tomatoes, drained
1 (12oz) can tomato juice (V8)
1 (10 ½ oz) can beef broth
2tsp sugar
½ tsp cinnamon
½ tsp mustard
½ tsp cloves
1 ½ tsp chili powder
salt and pepper to taste
Brown beef. Drain all grease except 2 tsp. Saute onion, celery, and garlic in skillet uneil onion in tender.
Stir beef with onion mixture.
In a 4 qt pot, combine mix with tomatoes, juice, beef broth, and seasonings, and kidney beans.
Bring to boil, reduce heat.
Cover and simmer 45 minutes
2 (15oz) cans red kidney beans
1 lb ground beef
1 cup chopped onion
1 cup chopped celery
2 minced garlic gloves
1 (28oz) can diced tomatoes, drained
1 (12oz) can tomato juice (V8)
1 (10 ½ oz) can beef broth
2tsp sugar
½ tsp cinnamon
½ tsp mustard
½ tsp cloves
1 ½ tsp chili powder
salt and pepper to taste
Brown beef. Drain all grease except 2 tsp. Saute onion, celery, and garlic in skillet uneil onion in tender.
Stir beef with onion mixture.
In a 4 qt pot, combine mix with tomatoes, juice, beef broth, and seasonings, and kidney beans.
Bring to boil, reduce heat.
Cover and simmer 45 minutes
Chicken Pasta Salad
I got this recipe from Debbie Hedin.
4 chicken breasts salt and peppered.
½ C olive oil
¼ C sunflower seeds
1/3 C soy sauce
1/3 C white vinegar
3 T sugar
¼ t pepper
Cook chicken a shred into bite sized pieces.
Cook 6 oz of rotini pasta (I usuallyu double this). Drain and rinse with cold water.
Saute sunflower seeds and ¼ cup of oil. Cook until golden. Cooll then stir in ¼ C more oil, the soy sauce, white vinegar, sugar, and pepper. Pour over pasta. Add chicken. Stir, cover and chill overnight. One hour before serving, add ½ C sliced green onions and 1 package of fresh spinach leaves.
4 chicken breasts salt and peppered.
½ C olive oil
¼ C sunflower seeds
1/3 C soy sauce
1/3 C white vinegar
3 T sugar
¼ t pepper
Cook chicken a shred into bite sized pieces.
Cook 6 oz of rotini pasta (I usuallyu double this). Drain and rinse with cold water.
Saute sunflower seeds and ¼ cup of oil. Cook until golden. Cooll then stir in ¼ C more oil, the soy sauce, white vinegar, sugar, and pepper. Pour over pasta. Add chicken. Stir, cover and chill overnight. One hour before serving, add ½ C sliced green onions and 1 package of fresh spinach leaves.
Tomato Basil Pasta Salad
1lb rotini pasta
½ - 1 lb chicken breast marinated in Italian dressing for 4 + hours
Sauce:
½ C basil
1 T mint
4 cloves garlic
One can of whole peeled tomatoes drained
1 tsp salt and pepper
¼ t Tobasco or dried red pepper seasoning (I prefer the red pepper, it gives it a little zing)
1 C olive oil
Cheeses:
½ lb Feta cheese cubed or crumbled
½ C parmesan cheese grated
Mix all ingredients, except olive oil, in a food processor. Stir in olive oil. Let sauce sit for at least 4 hours.
Cook pasta and toss with cheeses and ½ cup of sauce. Let the mixture sit until cheeses melt (several minutes). Add remaining sauce, or as much as you’d like and serve. Dish should be warm or at room temp.
½ - 1 lb chicken breast marinated in Italian dressing for 4 + hours
Sauce:
½ C basil
1 T mint
4 cloves garlic
One can of whole peeled tomatoes drained
1 tsp salt and pepper
¼ t Tobasco or dried red pepper seasoning (I prefer the red pepper, it gives it a little zing)
1 C olive oil
Cheeses:
½ lb Feta cheese cubed or crumbled
½ C parmesan cheese grated
Mix all ingredients, except olive oil, in a food processor. Stir in olive oil. Let sauce sit for at least 4 hours.
Cook pasta and toss with cheeses and ½ cup of sauce. Let the mixture sit until cheeses melt (several minutes). Add remaining sauce, or as much as you’d like and serve. Dish should be warm or at room temp.
Lemon Crusted Chicken
2-3 Boneless, skinless chicken breasts
Dipping mixture:
Blend: 2 egg whites
2tsp cornstarch
1/3 cup lemon juice
For the crusting combine:
1 cup course bread crumbs
1 T chopped fresh parsley
1 t kosher salt
¼ t black pepper
Zest of one lemon, minced
Saute chicken in:
3T olive oil
Preheat oven to 450. Prepare chicken breasts by slicing each piece in ½ lengthwise. Place chicken in ziplock bag and lightly pound till uniform in thickness. Blend egg whites, cornstarch, and lemon juice with fork in a shallow dish: Set aside. Combine bread crumbs, parsley, salt, and pepper, and zest in another wide, shallow bowl. Dip bith sides of chicken breat in dipping mixture, and transfer to crumb dish. Pat crumbs on both sides. Sauté chicken in oil in a large, non stick oven proof skillet over medium- high heat for 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Roast chicken until done, about 8 more minutes.
(I don't have one of these oven proof skillets, so I usually heat a baking dish in the oven with a little bit of oil and transfer the chicken from the skillet to the dish that is preheated in the oven. It still turns out awesome!)
Dipping mixture:
Blend: 2 egg whites
2tsp cornstarch
1/3 cup lemon juice
For the crusting combine:
1 cup course bread crumbs
1 T chopped fresh parsley
1 t kosher salt
¼ t black pepper
Zest of one lemon, minced
Saute chicken in:
3T olive oil
Preheat oven to 450. Prepare chicken breasts by slicing each piece in ½ lengthwise. Place chicken in ziplock bag and lightly pound till uniform in thickness. Blend egg whites, cornstarch, and lemon juice with fork in a shallow dish: Set aside. Combine bread crumbs, parsley, salt, and pepper, and zest in another wide, shallow bowl. Dip bith sides of chicken breat in dipping mixture, and transfer to crumb dish. Pat crumbs on both sides. Sauté chicken in oil in a large, non stick oven proof skillet over medium- high heat for 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Roast chicken until done, about 8 more minutes.
(I don't have one of these oven proof skillets, so I usually heat a baking dish in the oven with a little bit of oil and transfer the chicken from the skillet to the dish that is preheated in the oven. It still turns out awesome!)
Chicken Enchiladas
1 lb. chicken breasts or tenders, cooked, shredded, and cooled
1 small can green chilies, drained (optional)
1/3 cup chopped green onions
8 flour tortillas
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheese
In a medium bowl, mix together cream of chicken soup, sour cream, and green chilies. In another bowl, mix together chicken, green onions, and 1 cup of cheese. Spread 1/4 cup of soup mixture on the bottom of a glass pan. Fill each tortilla with chicken mixture and a spoonful of sauce. Roll up and place, seam side down, in glass pan. Repeat with remaining chicken and tortillas. Spoon remaining sauce over the top, then sprinkle with remaining cheese. Cover with foil, then bake for 30 minutes at 350 until hot and bubbly. Then remove foil and broil 1-2 minutes until top is browned and crispy.
Note: you can also do this in a slow cooker with raw chicken, but remember to add 1 cup of extra water or chicken broth.
1 small can green chilies, drained (optional)
1/3 cup chopped green onions
8 flour tortillas
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheese
In a medium bowl, mix together cream of chicken soup, sour cream, and green chilies. In another bowl, mix together chicken, green onions, and 1 cup of cheese. Spread 1/4 cup of soup mixture on the bottom of a glass pan. Fill each tortilla with chicken mixture and a spoonful of sauce. Roll up and place, seam side down, in glass pan. Repeat with remaining chicken and tortillas. Spoon remaining sauce over the top, then sprinkle with remaining cheese. Cover with foil, then bake for 30 minutes at 350 until hot and bubbly. Then remove foil and broil 1-2 minutes until top is browned and crispy.
Note: you can also do this in a slow cooker with raw chicken, but remember to add 1 cup of extra water or chicken broth.
Coconut Curry Chicken
4 chicken breasts
3 T butter, melted
1 C shredded, dried coconut
2 t curry powder
salt
1. Rinse and pat dry chicken.
2. Pour melted butter into a baking dish.
3. In a wide shallow bowl combine coconut and curry powder. Dip chicken into butter to coat, then roll in coconut mixture.
4. Place chicken in baking dish, slightly apart. Pat any remanining coconut on top. Sprinkle with salt.
5. Bake 350F uncovered for approximately 20-25 min.
Serve with rice.
3 T butter, melted
1 C shredded, dried coconut
2 t curry powder
salt
1. Rinse and pat dry chicken.
2. Pour melted butter into a baking dish.
3. In a wide shallow bowl combine coconut and curry powder. Dip chicken into butter to coat, then roll in coconut mixture.
4. Place chicken in baking dish, slightly apart. Pat any remanining coconut on top. Sprinkle with salt.
5. Bake 350F uncovered for approximately 20-25 min.
Serve with rice.
Slow Cooker Chicken Alfredo
1 lb boneless, skinless chicken breast, cubed
1 can cream of mushroom soup
1 cup water
8 oz cream cheese, cubed
6 oz sour cream
1 packet italian dressing seasoning.
Combine all ingredients in slow cooker. Cook on low 6 hours or high 3-4.
Serve with noodles.
(I usually use reduced fat ingredients because this is so fattening, but yummy!)
1 can cream of mushroom soup
1 cup water
8 oz cream cheese, cubed
6 oz sour cream
1 packet italian dressing seasoning.
Combine all ingredients in slow cooker. Cook on low 6 hours or high 3-4.
Serve with noodles.
(I usually use reduced fat ingredients because this is so fattening, but yummy!)
Tuesday, March 25, 2008
Favorites Cookbook
This post is merely a recommendation that you check out this cookbook. Not only is it one of my family's favorites (my mom has one and I have finally tracked it down so I can buy it for myself) and so cute you can decorate with it, it also supports the Utah chapter of "Make A Wish Foundation". You can get it at the Make A Wish offices or call in your order.
Here is the link for more info. I will be picking mine up later this week, and I'd be happy to be a runner for any of you that live close by or let you come check it out before you buy it!
Anyone else have favorite cook books they can't live without?
Here is the link for more info. I will be picking mine up later this week, and I'd be happy to be a runner for any of you that live close by or let you come check it out before you buy it!
Anyone else have favorite cook books they can't live without?
Wednesday, March 12, 2008
Ritz Chicken
4 chicken breasts
1 tube Ritz crackers
1/3 cup parmesan cheese
1 tsp. garlic powder
1 cup sour cream
1-2 Tbsp. melted butter
In a food processor, pulse crackers, cheese, and garlic powder together until it's the texture of breadcrumbs. You can also do this old-school by putting everything in a Ziploc and crushing it with a rolling pin. Paint sour cream on chicken, then press chicken into crumb mixture. Place in a glass pan and drizzle with melted butter. Bake for 30-45 minutes at 350 until cooked through.
1 tube Ritz crackers
1/3 cup parmesan cheese
1 tsp. garlic powder
1 cup sour cream
1-2 Tbsp. melted butter
In a food processor, pulse crackers, cheese, and garlic powder together until it's the texture of breadcrumbs. You can also do this old-school by putting everything in a Ziploc and crushing it with a rolling pin. Paint sour cream on chicken, then press chicken into crumb mixture. Place in a glass pan and drizzle with melted butter. Bake for 30-45 minutes at 350 until cooked through.
Swiss Chicken
This is something my sister-in-law introduced us to, and it's similar to Jen's last post.
4 boneless, skinless chicken breasts
4 large slices Swiss cheese
1 can cream of chicken soup (I've substituted cream of mushroom and cream of broccoli and it's still yummy)
1/2 cup milk or chicken broth
1 1/2 cups dry stuffing mix or small croutons (like Stove Top or Pepperidge Farm)
3 1/2 Tbs. butter, melted
1 tsp. paprika
Rinse chicken breasts and pat dry. Season liberally with salt, pepper, and the 1 tsp. paprika. Place chicken in a small, greased glass pan. Cover with slices of cheese. Mix soup and chicken broth or milk, then pour over chicken. Sprinkle croutons or dry stuffing mix over the top. Then drizzle with melted butter. Bake uncovered for 55 minutes at 350, or for 1 hour and 45 minutes at 300.
I've also been told you can do this in a crockpot, but the top probably wouldn't get as browned and crispy as in the oven. Just layer the ingredients the same and cook for 3-4 hours on high or 7-8 on low.
Monday, March 10, 2008
Tortellini Soup
Even though it's starting to look like spring, I still like to make big pots of soup.
1 medium onion, diced
2 small carrots, peeled and diced
2 stalks celery, diced
2-3 Tbsp. butter or olive oil
1 Tbsp. sundried tomato paste (or regular tomato paste)
6 cups low-sodium chicken broth or stock
1 small package any flavor fresh tortellini OR 2/3 bag dried tortellini
1/4 cup fresh parsley, chopped
Saute onion, carrots, and celery (seasoned generously with salt and pepper) in butter or olive oil until softened. Add tomato paste and cook 2-3 minutes. Add chicken broth or stock, bringing to a boil. Boil 5-7 minutes, then if using dried tortellini, add it in and simmer an additional 8-10 minutes until cooked through. Fresh tortellini cooks much faster, so wait until the carrots and celery are nearly tender before adding the fresh tortellini and simmering for 3-4 minutes. Serve with a sprinkle of fresh parsley.
This is also an easy recipe to change--I've added a diced potato (cooked like the carrots, onion, and celery), a can of drained and rinsed beans, a can of diced tomatoes, and I've even made little meatballs and cooked them in the soup alongside the tortellini.
1 medium onion, diced
2 small carrots, peeled and diced
2 stalks celery, diced
2-3 Tbsp. butter or olive oil
1 Tbsp. sundried tomato paste (or regular tomato paste)
6 cups low-sodium chicken broth or stock
1 small package any flavor fresh tortellini OR 2/3 bag dried tortellini
1/4 cup fresh parsley, chopped
Saute onion, carrots, and celery (seasoned generously with salt and pepper) in butter or olive oil until softened. Add tomato paste and cook 2-3 minutes. Add chicken broth or stock, bringing to a boil. Boil 5-7 minutes, then if using dried tortellini, add it in and simmer an additional 8-10 minutes until cooked through. Fresh tortellini cooks much faster, so wait until the carrots and celery are nearly tender before adding the fresh tortellini and simmering for 3-4 minutes. Serve with a sprinkle of fresh parsley.
This is also an easy recipe to change--I've added a diced potato (cooked like the carrots, onion, and celery), a can of drained and rinsed beans, a can of diced tomatoes, and I've even made little meatballs and cooked them in the soup alongside the tortellini.
Sunday, March 9, 2008
Chicken and Broccoli Casserole
This is one of my favorite foods from my childhood. My mom made it as a casserole and today I decided to get brave (or lazy) and make it a crock pot recipe. It went swimmingly. My super-picky brother Stephen went back for seconds and even thirds - a very positive indication. Serve over white rice.
NOTE: If you have not tried Slow Cooker liners (made by Reynold's) you have got to pick some up. Perfectly slow cooked meals with NO mess! Heaven sent!
Crock Pot:
2 (10 oz.) packages of fresh broccoli (I used 1 bag of frozen broccoli and it worked great)
2 cups sliced chicken or chicken tenders
2 cans cream of chicken soup
1 soup can water
1 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 cup shredded cheese
paprika
Cover bottom of crock pot with broccoli. Arrange chicken on top of broccoli.
Combine soup, mayo, lemon juice and curry in a mixing bowl. Add water. Pour over chicken and broccoli. Slow cook.
Stir to mix chicken and broccoli with sauce. Top with cheese and paprika before serving.
Oven:
Use ingredients from above except water.
Boil chicken to cook and chop into cubes. Cook broccoli until tender.
Arrange broccoli in a greased pan. Add chicken on top of broccoli.
Combine soup, mayo, lemon juice and curry. Pour mixture over chicken and broccoli. Sprinkle with cheese and paprika. Bake at 350 for 25-30 minutes.
NOTE: If you have not tried Slow Cooker liners (made by Reynold's) you have got to pick some up. Perfectly slow cooked meals with NO mess! Heaven sent!
Crock Pot:
2 (10 oz.) packages of fresh broccoli (I used 1 bag of frozen broccoli and it worked great)
2 cups sliced chicken or chicken tenders
2 cans cream of chicken soup
1 soup can water
1 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 cup shredded cheese
paprika
Cover bottom of crock pot with broccoli. Arrange chicken on top of broccoli.
Combine soup, mayo, lemon juice and curry in a mixing bowl. Add water. Pour over chicken and broccoli. Slow cook.
Stir to mix chicken and broccoli with sauce. Top with cheese and paprika before serving.
Oven:
Use ingredients from above except water.
Boil chicken to cook and chop into cubes. Cook broccoli until tender.
Arrange broccoli in a greased pan. Add chicken on top of broccoli.
Combine soup, mayo, lemon juice and curry. Pour mixture over chicken and broccoli. Sprinkle with cheese and paprika. Bake at 350 for 25-30 minutes.
Friday, March 7, 2008
Super Simple Pasta Salad
1 lb. any shape pasta
1/2-1 entire bottle Bernstein's Light Cheese Fantastico salad dressing
3 carrots, peeled and chopped
1/2 English cucumber, chopped
2 stalks celery, chopped
1 pkg. crumbled Feta cheese or 1 pkg Feta cheese, diced
1 bell pepper, any color, seeded and chopped
1 small pkg. cherry tomatoes, rinsed and halved
1 small can sliced black olives, drained
1 cup green onions, rinsed and chopped
1. Cook pasta according to package directions. Drain, rinse well, and chill. If you're short on time, rinse in cold water so it's so no longer warm to the touch.
2. Combine pasta, veggies, and cheese in a large bowl.
3. Toss with enough dressing to coat. Note: if you're making this ahead of time, the pasta will absorb dressing as it sits in the fridge, so you'll probably need more dressing right before serving.
1/2-1 entire bottle Bernstein's Light Cheese Fantastico salad dressing
3 carrots, peeled and chopped
1/2 English cucumber, chopped
2 stalks celery, chopped
1 pkg. crumbled Feta cheese or 1 pkg Feta cheese, diced
1 bell pepper, any color, seeded and chopped
1 small pkg. cherry tomatoes, rinsed and halved
1 small can sliced black olives, drained
1 cup green onions, rinsed and chopped
1. Cook pasta according to package directions. Drain, rinse well, and chill. If you're short on time, rinse in cold water so it's so no longer warm to the touch.
2. Combine pasta, veggies, and cheese in a large bowl.
3. Toss with enough dressing to coat. Note: if you're making this ahead of time, the pasta will absorb dressing as it sits in the fridge, so you'll probably need more dressing right before serving.
Caramel Dip
I always get asked to bring this to family parties, and I'm happy to oblige. It's super tasty, quick, and easy.
2 bricks cream cheese, softened (I use either light or fat-free)
3/4 cup packed light brown sugar
3/4 cup caramel sundae topping
1/2 cup white sugar
Mix all ingredients together with an electric mixer and chill. I serve this with green apples sprinkled with cinnamon and strawberries.
2 bricks cream cheese, softened (I use either light or fat-free)
3/4 cup packed light brown sugar
3/4 cup caramel sundae topping
1/2 cup white sugar
Mix all ingredients together with an electric mixer and chill. I serve this with green apples sprinkled with cinnamon and strawberries.
Monday, March 3, 2008
Butterscotch Bubble Loaf aka Caramel Rolls
These are easy, yummy, and much more dessert than roll.
24 frozen white rolls, such as Rhodes, thawed but still cold
1/2 box non-instant (Cook and Serve) butterscotch pudding mix
1/2 cup chopped nuts, optional (I leave them out)
1/2 cub butter or margarine
1/2 cup packed brown sugar
Spray bundt pan or 9 x 13 pan generously with cooking spray. If using a bundt pan, cut rolls in half. Roll rolls in dry pudding mix, then arrange evenly in whatever pan you're using. If using nuts, arrange evenly with the pudding mix-coated rolls. Sprinkle any remaining pudding mix over the top. Combine brown sugar and butter in a small saucepan until syrupy, stirring well. Pour over rolls. Cover pan with sprayed plastic wrap. Let rise until doubled in size or even with the top of the bundt pan. Remover wrap and bake at 350 for 30-35 minutes. Cover with foil for the last 15 minutes of baking. If using a bundt pan, cool for 5 minutes, then invert onto a serving platter.
Tip: I typically use a 9 x 13 pan because I think it cooks more evenly. You can also use 12 of Rhodes' Texas rolls if you want a big, puffy finished product. Either way, I'd recommend putting your pan on a rimmed cookie sheet while baking because sometimes it puffs so much that it drips.
24 frozen white rolls, such as Rhodes, thawed but still cold
1/2 box non-instant (Cook and Serve) butterscotch pudding mix
1/2 cup chopped nuts, optional (I leave them out)
1/2 cub butter or margarine
1/2 cup packed brown sugar
Spray bundt pan or 9 x 13 pan generously with cooking spray. If using a bundt pan, cut rolls in half. Roll rolls in dry pudding mix, then arrange evenly in whatever pan you're using. If using nuts, arrange evenly with the pudding mix-coated rolls. Sprinkle any remaining pudding mix over the top. Combine brown sugar and butter in a small saucepan until syrupy, stirring well. Pour over rolls. Cover pan with sprayed plastic wrap. Let rise until doubled in size or even with the top of the bundt pan. Remover wrap and bake at 350 for 30-35 minutes. Cover with foil for the last 15 minutes of baking. If using a bundt pan, cool for 5 minutes, then invert onto a serving platter.
Tip: I typically use a 9 x 13 pan because I think it cooks more evenly. You can also use 12 of Rhodes' Texas rolls if you want a big, puffy finished product. Either way, I'd recommend putting your pan on a rimmed cookie sheet while baking because sometimes it puffs so much that it drips.
Six Week Bran Muffins
Even though these are muffins and are technically not that healthy, something about the word "bran" makes me feel better about grabbing one of these for breakfast. This recipe makes a ton of muffins, but luckily you can keep it in a Tupperware in the fridge and just scoop out however many you want.
1 15 oz. box bran flakes or Raisin Bran
5 cups flour
3 cups sugar
5 tsp. baking soda
2 tsp. salt
4 eggs, beaten
1 quart buttermilk
1 tsp. cinnamon (optional)
1 cup canola oil
Mix all the ingredients together in a large bowl. Let sit for at least 1 hour so the cereal gets mushy. Spoon into muffin cups and bake at 400 for 10-15 minutes (watch closely).
1 15 oz. box bran flakes or Raisin Bran
5 cups flour
3 cups sugar
5 tsp. baking soda
2 tsp. salt
4 eggs, beaten
1 quart buttermilk
1 tsp. cinnamon (optional)
1 cup canola oil
Mix all the ingredients together in a large bowl. Let sit for at least 1 hour so the cereal gets mushy. Spoon into muffin cups and bake at 400 for 10-15 minutes (watch closely).
Rice Pilaf
This is a surprisingly easy side that reminds me of my Nana.
1 1/2 cups white rice
1/2 of a green pepper, chopped finely
1/2 to 1 whole onion, chopped finely
4-5 Tbs. butter
1 small can mushrooms, drained (optional--I leave it out)
2 cans beef consomme (on soup aisle)
1 can water
In a large skillet, melt butter. Brown rice, green pepper, and onion in butter until veggies are softened and rice is toasted. At this point you have 2 choices: 1) pour the mixture into a greased and covered/lidded casserole dish, add the rest of the ingredients, and bake for 1 hour at 350; or 2) add the rest of the ingredients to the skillet, bring to a boil, then cover and reduce heat to simmer for 15-20 minutes or until the liquid is absorbed.
1 1/2 cups white rice
1/2 of a green pepper, chopped finely
1/2 to 1 whole onion, chopped finely
4-5 Tbs. butter
1 small can mushrooms, drained (optional--I leave it out)
2 cans beef consomme (on soup aisle)
1 can water
In a large skillet, melt butter. Brown rice, green pepper, and onion in butter until veggies are softened and rice is toasted. At this point you have 2 choices: 1) pour the mixture into a greased and covered/lidded casserole dish, add the rest of the ingredients, and bake for 1 hour at 350; or 2) add the rest of the ingredients to the skillet, bring to a boil, then cover and reduce heat to simmer for 15-20 minutes or until the liquid is absorbed.
Idiot-Proof Rolls
This recipe has been passed down through at least 3 generations in my family and has been goofed up more than once. Seriously, between my mom, my sister, and me we've added salt too soon, forgot the eggs, didn't put in enough flour, didn't let the milk scald, used skim milk, and didn't let it rise enough the first time--and they still came out perfect! They're actually pretty easy and everyone seems to love them. They are a bit on the sweet side, which I happen to like--and they make a great base for orange or cinnamon rolls.
1 cup milk, scalded*
1 stick butter, softened
1 1/2 cups cool water
4 tsp. active dry yeast (NOT rapid rise)
3/4 cup sugar
1 tsp. salt
2 eggs, beaten
6 cups flour plus more for rolling out
In a mixing bowl, mix together milk, butter, water, and sugar. To test if it's tepid, it should feel like lukewarm bath water when you stick your finger in. When it's tepid, sprinkle in yeast and swish it around (I just use my hand). Let sit for 2-3 minutes. Then add salt, beaten eggs, and flour (I use my KitchenAid mixer and the flat blade, since I never know where my dough hook is). When well mixed, cover with a kitchen towel and let sit in a warm place, like a kitchen counter, until doubled in size.
Then sprinkle a marble board or your counter top with flour, scoop out 1/2 the roll dough, and roll into a large circle about 1/4"-1/3" thick. Using the back side of a butter knife, cut like pizza into even slices. Beginning at the large end, roll into crescents, tucking the end underneath the roll. Repeat with other 1/2 of the dough. Place on baking sheets covered with parchment paper, then cover with a kitchen towel and let rise until doubled in size. Bake at 400 for approximately 10 minutes or until golden brown.
*To scald milk, put it in a small sauce pan over medium high heat. You'll know it's scalded when there are lots of bubbles all around the edge and it's almost boiling. If you let it come to a boil, though, you should probably start over.
1 cup milk, scalded*
1 stick butter, softened
1 1/2 cups cool water
4 tsp. active dry yeast (NOT rapid rise)
3/4 cup sugar
1 tsp. salt
2 eggs, beaten
6 cups flour plus more for rolling out
In a mixing bowl, mix together milk, butter, water, and sugar. To test if it's tepid, it should feel like lukewarm bath water when you stick your finger in. When it's tepid, sprinkle in yeast and swish it around (I just use my hand). Let sit for 2-3 minutes. Then add salt, beaten eggs, and flour (I use my KitchenAid mixer and the flat blade, since I never know where my dough hook is). When well mixed, cover with a kitchen towel and let sit in a warm place, like a kitchen counter, until doubled in size.
Then sprinkle a marble board or your counter top with flour, scoop out 1/2 the roll dough, and roll into a large circle about 1/4"-1/3" thick. Using the back side of a butter knife, cut like pizza into even slices. Beginning at the large end, roll into crescents, tucking the end underneath the roll. Repeat with other 1/2 of the dough. Place on baking sheets covered with parchment paper, then cover with a kitchen towel and let rise until doubled in size. Bake at 400 for approximately 10 minutes or until golden brown.
*To scald milk, put it in a small sauce pan over medium high heat. You'll know it's scalded when there are lots of bubbles all around the edge and it's almost boiling. If you let it come to a boil, though, you should probably start over.
Fun Blog
I just found the cutest blog for yummy recipes called The Picky Palate. It's authored by a cute LDS mom in Arizona who also happens to be a fabulous cook. She regularly enters cooking contests, and was recently featured on the Food Network. How she has time to make such gourmet food with 2 little children running around, I'll never know, but it's kind of inspiring.
Apple-Bacon-Onion Chicken
This is my sister-in-law's recipe, and although it sounds a little weird, it's actually really good. Nothing has to be exact, so feel free to adjust it. You could even brown the chicken in a pan before baking it to crisp the bacon.
4 boneless, skinless chicken breasts, either pounded flat (or just cheat and buy thin-cut like I do)
1 tart Granny Smith apple, grated
1/4 of a small onion, grated
4 strips bacon or turkey bacon
Preheat oven to 375. Season chicken with salt and pepper. Then place a mound of apple and a little bit of onion on each chicken breast. Roll up, then wrap 1 strip of bacon around each breast. Bake for 30 minutes at 375, then turn on broiler (chicken should be cooked through at this point, so make sure it's no longer pink). Broil chicken for an additional 5 minutes (watch closely) to crisp up bacon.
Serve with your choice of side and vegetable.
4 boneless, skinless chicken breasts, either pounded flat (or just cheat and buy thin-cut like I do)
1 tart Granny Smith apple, grated
1/4 of a small onion, grated
4 strips bacon or turkey bacon
Preheat oven to 375. Season chicken with salt and pepper. Then place a mound of apple and a little bit of onion on each chicken breast. Roll up, then wrap 1 strip of bacon around each breast. Bake for 30 minutes at 375, then turn on broiler (chicken should be cooked through at this point, so make sure it's no longer pink). Broil chicken for an additional 5 minutes (watch closely) to crisp up bacon.
Serve with your choice of side and vegetable.
Skillet Cauliflower Gratin
This recipe is from the Februray 2008 Eating Well magazine. It is creamy and delicious, but still healthy (and don't you just love when something good is actually healthy?)! Another bonus - when your side dishis gourmet, your main course can be simple!
4 cups 1-inch cauliflower florets (about ½ large head)
1 ½ cups milk, divided
¼ tsp. salt
½ cup dry breadcrumbs
¾ cup shredded sharp cheddar cheese, divided
½ tsp. extra-virgin olive oil
2 Tbsp. all-purpose flour
1 Tbsp. chopped fresh chives
1 tsp. Dijon mustard
¼ tsp. white pepper
Position rack in the top third of the oven and preheat broiler.
Bring cauliflower, 1 ¼ cups milk and salt to a boil in a large oven proof skillet over medium high heat. Reduce heat , cover and simmer until the cauliflower is tender, about 5 minutes. Meanwhile, combine breadcrumbs, ¼ cup cheese and oil in a small bowl. Set aside.
Whisk flour and the remaining ¼ cup milk in another small bowl until smooth. Stir the mixture into the pan and cook, stirring, until thickened, about 1 minute. Stir in the remaining ½ cup cheese, chives, mustard and pepper. Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1-2 minutes.
4 cups 1-inch cauliflower florets (about ½ large head)
1 ½ cups milk, divided
¼ tsp. salt
½ cup dry breadcrumbs
¾ cup shredded sharp cheddar cheese, divided
½ tsp. extra-virgin olive oil
2 Tbsp. all-purpose flour
1 Tbsp. chopped fresh chives
1 tsp. Dijon mustard
¼ tsp. white pepper
Position rack in the top third of the oven and preheat broiler.
Bring cauliflower, 1 ¼ cups milk and salt to a boil in a large oven proof skillet over medium high heat. Reduce heat , cover and simmer until the cauliflower is tender, about 5 minutes. Meanwhile, combine breadcrumbs, ¼ cup cheese and oil in a small bowl. Set aside.
Whisk flour and the remaining ¼ cup milk in another small bowl until smooth. Stir the mixture into the pan and cook, stirring, until thickened, about 1 minute. Stir in the remaining ½ cup cheese, chives, mustard and pepper. Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1-2 minutes.
Caramelled Popcorn
I have loved making this recipe since I was little. It is really easy and very yummy, but kind of messy!
5 quarts popped popcorn
10 oz. bag of mini-marshmallows
2 sticks (1 c.) butter
1 1/3 c. sugar
½ c. light Karo syrup
½ tsp. vanilla
Pop popcorn. Mix marshmallows with popcorn. Mix butter, sugar and Karo syrup in a saucepan. Bring to a boil. Remove from heat and add vanilla. Add to popcorn and marshmallows. Mix together and form into balls/shapes/etc.
5 quarts popped popcorn
10 oz. bag of mini-marshmallows
2 sticks (1 c.) butter
1 1/3 c. sugar
½ c. light Karo syrup
½ tsp. vanilla
Pop popcorn. Mix marshmallows with popcorn. Mix butter, sugar and Karo syrup in a saucepan. Bring to a boil. Remove from heat and add vanilla. Add to popcorn and marshmallows. Mix together and form into balls/shapes/etc.
Banana Bread
Every time Seth works a string of night shifts, I go an a baking binge and make cookies, cupcakes, caramels, banana bread and whatever else sounds good to me while I am sitting all alone in a house with sleeping kids. Well, he has been working nights this weekend, thus, my many "goodies" postings. This banana bread is yum, yum, yummy!
½ cup butter
¾ cup sugar
2 eggs
1 ¾ cups all purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp ground ginger
¼ tsp. ground allspice
¼ tsp. ground nutmeg
1 tsp. grated lemon peel (optional)
¾ cup ground walnuts (optional)
1 ½ cups mashed bananas (approx. 4 medium bananas)
Preheat oven to 350°. Grease 9x5” loaf pan.
Cream butter and sugar until light and fluffy. Add eggs and beat until blended. Set aside.
Sift flour, baking powder, baking soda, salt, ginger, allspice and nutmeg in a bowl. Add lemon peel and walnuts. Stir until combined.
Slowly add dry mixture and bananas, alternately, to butter, sugar and egg mixture and mix until well blended. Pour into prepared pan.
Bake for approx. 1 hour, or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert from pan and cool completely on rack.
½ cup butter
¾ cup sugar
2 eggs
1 ¾ cups all purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp ground ginger
¼ tsp. ground allspice
¼ tsp. ground nutmeg
1 tsp. grated lemon peel (optional)
¾ cup ground walnuts (optional)
1 ½ cups mashed bananas (approx. 4 medium bananas)
Preheat oven to 350°. Grease 9x5” loaf pan.
Cream butter and sugar until light and fluffy. Add eggs and beat until blended. Set aside.
Sift flour, baking powder, baking soda, salt, ginger, allspice and nutmeg in a bowl. Add lemon peel and walnuts. Stir until combined.
Slowly add dry mixture and bananas, alternately, to butter, sugar and egg mixture and mix until well blended. Pour into prepared pan.
Bake for approx. 1 hour, or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert from pan and cool completely on rack.
Grandma Bell's Caramels
Okay, these have got to be the best caramels you will ever eat and they are pretty easy to make (if I can do it, anyone can). Because of the altitude in Utah, you will want to get the temperature up to 230 degrees instead of 240 as it says. Basically, it has to get to the "firm ball" stage - 1/2 tsp. of the candy will roll into a firm, but not hard, ball when dropped in cold water, and will flatten out a few minutes after being removed from the water.
2 cups sugar
2 cups whipping cream
2 cups dark corn syrup
1/4 cups butter
In a heavy saucepan, mix sugar, syrup and 1 c. cream. Boil to 240° on medium heat. Set off stove and add the other 1 cup of cream. Stir in well, then bring back to 240°. Remove from heat and stir in butter. Pour into buttered pan, 9x13 inches and cool overnight. Cut into pieces and wrap in waxed paper squares.
If you want nuts in your caramel, put them in the bottom of the buttered pan before pouring the caramel in.
This is an excellent caramel for caramel popcorn. Cook only to about 236° each time, then pour over popped corn and stir to coat well. Pour out on counter top and separate into small chunks. Let cool. Place in airtight container.
2 cups sugar
2 cups whipping cream
2 cups dark corn syrup
1/4 cups butter
In a heavy saucepan, mix sugar, syrup and 1 c. cream. Boil to 240° on medium heat. Set off stove and add the other 1 cup of cream. Stir in well, then bring back to 240°. Remove from heat and stir in butter. Pour into buttered pan, 9x13 inches and cool overnight. Cut into pieces and wrap in waxed paper squares.
If you want nuts in your caramel, put them in the bottom of the buttered pan before pouring the caramel in.
This is an excellent caramel for caramel popcorn. Cook only to about 236° each time, then pour over popped corn and stir to coat well. Pour out on counter top and separate into small chunks. Let cool. Place in airtight container.
Raspberry Chipotle Chicken
My husband, who is not a fan of sweet or creamy dishes, loved this and it couldn't be simpler. Plus, after posting so many comfort food-type dishes, I thought I'd redeem myself health-wise.
4 boneless skinless chicken breasts
1/2 to 1 cup fat free cream cheese (plain or onion/herb work the best), softened
1 bottle Archer Farms Raspberry Chipotle Grilling sauce (to my knowledge, it's available at Costco, but I get it from Target and it also makes a yummy marinade on its own for grilled chicken)
Spread softened cream cheese (a little goes a long way I think) on chicken breasts, season with pepper, then pour sauce over the top. Bake for 30-45 minutes at 350 until cooked through. We eat this with brown Minute rice and veggies (usually broccoli, carrots, or asparagus).
4 boneless skinless chicken breasts
1/2 to 1 cup fat free cream cheese (plain or onion/herb work the best), softened
1 bottle Archer Farms Raspberry Chipotle Grilling sauce (to my knowledge, it's available at Costco, but I get it from Target and it also makes a yummy marinade on its own for grilled chicken)
Spread softened cream cheese (a little goes a long way I think) on chicken breasts, season with pepper, then pour sauce over the top. Bake for 30-45 minutes at 350 until cooked through. We eat this with brown Minute rice and veggies (usually broccoli, carrots, or asparagus).
Chicken Crepes
I got this from a friend's blog, who posted the recipe after making it for her husband on Valentine's Day. It looks really rich, yummy, and definitely a calorie-laden indulgence.
Crepes: (from Lionhouse Cookbook)
3/4 c flour
3 eggs
1/2 c milk
1/2 c water
3 T butter, melted and cooled
Double the recipe if you're making a full serving of chicken crepes (about 12-14 wrapped crepes) and make the crepes about twice as thick as dessert/breakfast crepes.
Crepe Sauce:
1/2 cup butter (1 stick)
1/2 cup flour
1 1/2 cups half & half or whole milk
1 can chicken broth
Melt butter, then whisk in flour and cook 2-3 minutes. Whisk in half & half or milk and broth. Cook until it just reaches a boil and thickens (then turn down heat). Season generously with salt and pepper. Divide sauce in 2 bowls, with 2/3 of it in one bowl and 1/3 in another.
To the bigger portion of sauce, add:
1 1/2 lbs. diced, cubed, or shredded chicken
1/2 cup sliced mushrooms (optional)
1 shredded or diced zucchini
1/4 cup chopped green onions (optional)
1/4 cup finely minced onion (optional)
Fill crepes with this mixture and place them, seam side down, in a greased pan.
To the smaller portion of sauce, add:
1/2 cup sour cream
Spoon sauce/sour cream mixture over the top of crepes and bake at 350 for 15-20 minutes.
Note: serves 4 hungry adults
Crepes: (from Lionhouse Cookbook)
3/4 c flour
3 eggs
1/2 c milk
1/2 c water
3 T butter, melted and cooled
Double the recipe if you're making a full serving of chicken crepes (about 12-14 wrapped crepes) and make the crepes about twice as thick as dessert/breakfast crepes.
Crepe Sauce:
1/2 cup butter (1 stick)
1/2 cup flour
1 1/2 cups half & half or whole milk
1 can chicken broth
Melt butter, then whisk in flour and cook 2-3 minutes. Whisk in half & half or milk and broth. Cook until it just reaches a boil and thickens (then turn down heat). Season generously with salt and pepper. Divide sauce in 2 bowls, with 2/3 of it in one bowl and 1/3 in another.
To the bigger portion of sauce, add:
1 1/2 lbs. diced, cubed, or shredded chicken
1/2 cup sliced mushrooms (optional)
1 shredded or diced zucchini
1/4 cup chopped green onions (optional)
1/4 cup finely minced onion (optional)
Fill crepes with this mixture and place them, seam side down, in a greased pan.
To the smaller portion of sauce, add:
1/2 cup sour cream
Spoon sauce/sour cream mixture over the top of crepes and bake at 350 for 15-20 minutes.
Note: serves 4 hungry adults
Friday, February 22, 2008
Chicken Piccata
(serves 4)
(not lowfat, but highly impressive, and very easy!)
4 boneless, skinless chicken breasts
1 cube butter (cut into 1 Tbsp pieces)
1/2 C. chicken broth, (or bullion cube in 1/2 water, disolved)
1/4 C. Lemon Juice (or juice from 1-2 large lemons)
1 tsp. chopped Garlic
2 Tbsp. Capers
flour to coat chicken
salt to taste
2 Tbsp. cooking oil
Pound the chicken breasts until flattened, sprinkle with flour to coat surface. Heat frying pan with oil. Sear chicken breasts on each side for about 2-3 minutes. (because they are thin, they will cook quickly). Add Garlic and chicken broth, and turn heat down to medium. Cook until broth reduces a bit, then add butter pieces, capers, and lemon juice. Cook on medium heat until liquid thickens and reduces, turning chicken pieces every minute to coat with sauce. (don't cook too long at this point, or butter will start to separate). When sauce is reduced, remove from heat and plate, pouring remaining sauce over chicken.
Serve with rice, pasta, or garlic mashed potatoes!
(not lowfat, but highly impressive, and very easy!)
4 boneless, skinless chicken breasts
1 cube butter (cut into 1 Tbsp pieces)
1/2 C. chicken broth, (or bullion cube in 1/2 water, disolved)
1/4 C. Lemon Juice (or juice from 1-2 large lemons)
1 tsp. chopped Garlic
2 Tbsp. Capers
flour to coat chicken
salt to taste
2 Tbsp. cooking oil
Pound the chicken breasts until flattened, sprinkle with flour to coat surface. Heat frying pan with oil. Sear chicken breasts on each side for about 2-3 minutes. (because they are thin, they will cook quickly). Add Garlic and chicken broth, and turn heat down to medium. Cook until broth reduces a bit, then add butter pieces, capers, and lemon juice. Cook on medium heat until liquid thickens and reduces, turning chicken pieces every minute to coat with sauce. (don't cook too long at this point, or butter will start to separate). When sauce is reduced, remove from heat and plate, pouring remaining sauce over chicken.
Serve with rice, pasta, or garlic mashed potatoes!
Tuesday, February 19, 2008
Pizza Pasta Toss
This recipe is by no means going to win you a cooking award in the neighborhood, but I find it is good with kids and is a little more grown-up then the constant pizza we see at this house!
3 cups penne pasta, uncooked
1/4 cup Kraft Balsamic Vinaigrette Dressing
2 oz Pepperoni quartered
10 mushrooms, sliced (about 2 cups)
1 green pepper, chopped
2 cups Spaghetti Sauce
1 cup Finely shredded Italian Style Five Cheese Blend
Cook pasta according to package directions
Meanwhile, heat dressing in large non-stick skillet on med heat. Add pepperoni, mushrooms, and peppers; cook and stir 8 min or until veggies are crisp-tender. Add sauce; mix well. Cover. Reduce heat to low; simmer 3 min
Drain pasta; Place in large serving bowl. Add sauce mixture and cheese; toss to coat.
Serve with a big slice of french bread and enjoy!
Jess
3 cups penne pasta, uncooked
1/4 cup Kraft Balsamic Vinaigrette Dressing
2 oz Pepperoni quartered
10 mushrooms, sliced (about 2 cups)
1 green pepper, chopped
2 cups Spaghetti Sauce
1 cup Finely shredded Italian Style Five Cheese Blend
Cook pasta according to package directions
Meanwhile, heat dressing in large non-stick skillet on med heat. Add pepperoni, mushrooms, and peppers; cook and stir 8 min or until veggies are crisp-tender. Add sauce; mix well. Cover. Reduce heat to low; simmer 3 min
Drain pasta; Place in large serving bowl. Add sauce mixture and cheese; toss to coat.
Serve with a big slice of french bread and enjoy!
Jess
Monday, February 18, 2008
Hamburger Puffs
This is a classic from back in the day (read: my childhood).
1-2 loaves defrosted Rhodes bread dough
1 lb. ground beef
1/2 chopped onion
salt and pepper
roughly 2 cups shredded cheese
Season ground beef and onion and brown, draining any juices. Preheat oven to 350. Cut loaves of bread dough into 10-12 slices each. Spread with fingers so it looks like a mini-pizza. Top each disc with a spoonful of ground beef and some shredded cheese. Bring edges together so it makes a little bundle. Place seam side down on a baking sheet (bonus clean-up points for covering the baking sheet in nonstick foil or parchment paper). Bake until puffed and golden brown. My mom always served these with some sort of veggie and ketchup for dipping.
1-2 loaves defrosted Rhodes bread dough
1 lb. ground beef
1/2 chopped onion
salt and pepper
roughly 2 cups shredded cheese
Season ground beef and onion and brown, draining any juices. Preheat oven to 350. Cut loaves of bread dough into 10-12 slices each. Spread with fingers so it looks like a mini-pizza. Top each disc with a spoonful of ground beef and some shredded cheese. Bring edges together so it makes a little bundle. Place seam side down on a baking sheet (bonus clean-up points for covering the baking sheet in nonstick foil or parchment paper). Bake until puffed and golden brown. My mom always served these with some sort of veggie and ketchup for dipping.
Crockpot Lasagna
This sure takes the work out of lasagna, and if you're watching your calories, feel free to cut back on the cheese or use light/fat free versions.
1 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, pressed or finely minced
2 15-oz. cans tomato sauce
1 15-oz. can Italian-style stewed tomatoes
2 tsp. Italian seasoning
salt and pepper
2 cups shredded mozzarella cheese
1 15-oz. container ricotta or cottage cheese
1 cup grated parmesan cheese
15 uncooked lasagna noodles
Cook ground beef, onion, and garlic in a non-stick skillet until beef is browned and onions are softened; season with salt and pepper. Add tomato sauce, stewed tomatoes, and Italian seasoning. Mix 1 cup of mozzarella cheese with ricotta (or cottage cheese) and parmesan, reserving other cup of mozzarella for later. Spoon 1/4 of the tomato-beef mixture into the bottom of your crockpot. Cover with 5 noodles, broken up to fit. Then spread 1/3 of the cheese mixture over the noodles. Repeat until all ingredients are used up, ending with the beef mixture. Cover and cook on low for 4-6 hours. About 10 minutes before serving, sprinkle with remaining cup of mozzarella, the cover and cook until cheese is bubbly and noodles are tender.
1 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, pressed or finely minced
2 15-oz. cans tomato sauce
1 15-oz. can Italian-style stewed tomatoes
2 tsp. Italian seasoning
salt and pepper
2 cups shredded mozzarella cheese
1 15-oz. container ricotta or cottage cheese
1 cup grated parmesan cheese
15 uncooked lasagna noodles
Cook ground beef, onion, and garlic in a non-stick skillet until beef is browned and onions are softened; season with salt and pepper. Add tomato sauce, stewed tomatoes, and Italian seasoning. Mix 1 cup of mozzarella cheese with ricotta (or cottage cheese) and parmesan, reserving other cup of mozzarella for later. Spoon 1/4 of the tomato-beef mixture into the bottom of your crockpot. Cover with 5 noodles, broken up to fit. Then spread 1/3 of the cheese mixture over the noodles. Repeat until all ingredients are used up, ending with the beef mixture. Cover and cook on low for 4-6 hours. About 10 minutes before serving, sprinkle with remaining cup of mozzarella, the cover and cook until cheese is bubbly and noodles are tender.
Sunday Roast
Okay, another ridiculously easy crock-pot dinner. I love making this on Sundays since I can just throw everything in before church, add some veggies right after church, and it's ready at dinner time.
For the roast:
1 beef roast (I use rump roast)
1-2 cans regular Coke or Dr. Pepper (if you're worried about caffeine, you could try caffeine-free Diet Coke, but I might add a tablespoon or two of brown sugar)
2 cans cream of mushroom soup
1/2 of a chopped onion
1 pressed garlic clove (or finely minced)
1 pkg. dry onion soup mix (such as Lipton)
Place roast in pan, or in a crock-pot. Mix all other ingredients together and pour over roast. If you're cooking in the oven, cover tightly with foil and bake at 325 degrees for about 3-4 hours. In the crock-pot you can cook it on low all day long.
For the veggies:
About 1/2 way into the cooking, I parboil baby potatoes and chopped carrots, meaning I put the veggies in a pan with a few inches of water, boil them, and cover them for about 10-15 minutes. Then I add these to the crockpot or roasting pan.
For the roast:
1 beef roast (I use rump roast)
1-2 cans regular Coke or Dr. Pepper (if you're worried about caffeine, you could try caffeine-free Diet Coke, but I might add a tablespoon or two of brown sugar)
2 cans cream of mushroom soup
1/2 of a chopped onion
1 pressed garlic clove (or finely minced)
1 pkg. dry onion soup mix (such as Lipton)
Place roast in pan, or in a crock-pot. Mix all other ingredients together and pour over roast. If you're cooking in the oven, cover tightly with foil and bake at 325 degrees for about 3-4 hours. In the crock-pot you can cook it on low all day long.
For the veggies:
About 1/2 way into the cooking, I parboil baby potatoes and chopped carrots, meaning I put the veggies in a pan with a few inches of water, boil them, and cover them for about 10-15 minutes. Then I add these to the crockpot or roasting pan.
Smothered Burritos
2-4 boneless, skinless chicken breasts
1 28-oz. can green enchilada sauce
1 cup red salsa (such as Pace)
1/2 cup fat free sour cream
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
salt and pepper to taste
Mix all the ingredients except chicken in a crockpot. Layer in chicken, and cook on low for 6-8 hours or on high for 3-4 hours. When you're ready for dinner, remove chicken and shred. In tortillas, layer a spoonful of sauce, rice, beans, and shredded chicken. If you want to make it like Cafe Rio, place the burritos in a pan and spoon the crock pot sauce over the top, and sprinkle with cheese. Broil for a few minutes until cheese is melted and bubbly. Enjoy with lettuce and salsa on the side.
Variation:
For pork salads like Cafe Rio's, substitute the following:
3-4 lb. pork roast
1 cup brown sugar
3 cups salsa
Cook for 8-9 hours on low or 4-5 on high. Serve with rice, beans, and tortillas.
1 28-oz. can green enchilada sauce
1 cup red salsa (such as Pace)
1/2 cup fat free sour cream
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
salt and pepper to taste
Mix all the ingredients except chicken in a crockpot. Layer in chicken, and cook on low for 6-8 hours or on high for 3-4 hours. When you're ready for dinner, remove chicken and shred. In tortillas, layer a spoonful of sauce, rice, beans, and shredded chicken. If you want to make it like Cafe Rio, place the burritos in a pan and spoon the crock pot sauce over the top, and sprinkle with cheese. Broil for a few minutes until cheese is melted and bubbly. Enjoy with lettuce and salsa on the side.
Variation:
For pork salads like Cafe Rio's, substitute the following:
3-4 lb. pork roast
1 cup brown sugar
3 cups salsa
Cook for 8-9 hours on low or 4-5 on high. Serve with rice, beans, and tortillas.
Hawaiian Chicken
I am loving all these crockpot ideas, so I thought I'd add a few more. This one is so easy!
1 bottle barbecue sauce
1 can of crushed pineapple with juice (or canned pineapple chunks if you prefer)
1 clove of garlic, chopped
half of a chopped onion (optional)
3-4 chicken breasts
Mix together the first 4 ingredients in a bowl. Place chicken in slow cooker. Pour contents of bowl over chicken. Cook for 4 hours on High of 8 hours on Low. Serve over rice (optional).
1 bottle barbecue sauce
1 can of crushed pineapple with juice (or canned pineapple chunks if you prefer)
1 clove of garlic, chopped
half of a chopped onion (optional)
3-4 chicken breasts
Mix together the first 4 ingredients in a bowl. Place chicken in slow cooker. Pour contents of bowl over chicken. Cook for 4 hours on High of 8 hours on Low. Serve over rice (optional).
Sunday, February 17, 2008
Crock Pot Cream Cheese Chicken
This is just about the easiest thing you can make. Plus it is aromatic and delish! Healthy, however, it is not - nothing yummy ever is!
1 packet dry italian dressing mix
1 can cream of chicken soup
1 stick of cream cheese
1 1/2 lbs. chicken breasts or tenders
Mix dressing, soup and cream cheese together. Place chicken in the crock pot and pour mixture over the chicken. Cook. Serve over rice. You could also add veggies if you wanted to make it more casserole-esque!
1 packet dry italian dressing mix
1 can cream of chicken soup
1 stick of cream cheese
1 1/2 lbs. chicken breasts or tenders
Mix dressing, soup and cream cheese together. Place chicken in the crock pot and pour mixture over the chicken. Cook. Serve over rice. You could also add veggies if you wanted to make it more casserole-esque!
Saturday, February 16, 2008
Hamburger?
I think we should add a "special request" tag for recipes you may be looking for. I am looking for good recipes using hamburger (other than hamburgers, of course). I cook a lot with chicken and I don't like pork, so I am trying to get creative! Crock Pot recipes using hamburger would be even better! THANKS!
Oh, and Erin - I want your Valentine menu recipes! Not that I am capable of cooking at that level, but I want to try.
Oh, and Erin - I want your Valentine menu recipes! Not that I am capable of cooking at that level, but I want to try.
Apple, Gorgonzola and Walnut Salad
(3/1/08 - I have edited this a bit due to further experimentation! The "Bucca di Beppo" dressing was NOT good - hope nobody tried it!)
Thanks to a GNO at Bucca di Beppo and a sale on gorgonzola cheese at Albertson's, I was inspired to make this yummy salad I have been craving! I tried to find a recipe for dressing that I liked, but didn't find an exact fit, so I played around with it a bit. Thus, all the measurements are guestimates. Feel free to "play" and find the right mix!
Salad:
1/2 head of red leaf lettuce, chopped
1/2 c. gorgonzola cheese, crumbled
1/2 c. pecans, whole or chopped
1 apple, chopped
Saute pecans in 2 tsp honey until fully coated. Arrange lettuce on a serving dish, top with apples, gorgonzola and pecans or walnuts. Drizzle with honey.
Dressing:
4 tsp. cider vinegar
1 tsp. balsamic vinegar
2 tsp honey
1/8 c. sugar
4 Tbsp. extra virgin olive oil
In a bowl, whisk together vinegars, honey and sugar and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper. Drizzle over plated salad immediately before serving.
Thanks to a GNO at Bucca di Beppo and a sale on gorgonzola cheese at Albertson's, I was inspired to make this yummy salad I have been craving! I tried to find a recipe for dressing that I liked, but didn't find an exact fit, so I played around with it a bit. Thus, all the measurements are guestimates. Feel free to "play" and find the right mix!
Salad:
1/2 head of red leaf lettuce, chopped
1/2 c. gorgonzola cheese, crumbled
1/2 c. pecans, whole or chopped
1 apple, chopped
Saute pecans in 2 tsp honey until fully coated. Arrange lettuce on a serving dish, top with apples, gorgonzola and pecans or walnuts. Drizzle with honey.
Dressing:
4 tsp. cider vinegar
1 tsp. balsamic vinegar
2 tsp honey
1/8 c. sugar
4 Tbsp. extra virgin olive oil
In a bowl, whisk together vinegars, honey and sugar and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper. Drizzle over plated salad immediately before serving.
Tuesday, February 12, 2008
My Musts
I liked Jen's post about her kitchen necessities, so I thought I'd add mine:
1. Sharp knife--I have a few really sharp santoku knives that I absolutely love (I think they are Cuisinart or KitchenAid brand). Growing up my mom had the worst knives ever! I think having quality tools makes the work of cooking so much more enjoyable.
2. Cuisinart Food Processor--I have found about a million uses for my Cuisinart. I make salad dressings, doughs, cheesecake, salsa, pesto in it, plus it has blades to shred cheese and vegetables so easily. It does everything a blender can, but in a bigger container and you never have to poke at it with a wooden spoon like you do with a blender sometimes. Worth every penny!
3. Pre-trimmed boneless, skinless chicken breasts--since it's just my husband and me living at our house, I buy a whole package of chicken (usually around 4 breasts), and then put each breast in its own Ziploc before freezing. Dinner is so easy when you can just pull out the number of chicken breasts you need!
4. Microplane--I use my Microplane for everything from zesting citrus to grating garlic to grating parmesan cheese. Plus it's super easy to clean--just give it a rinse and throw it in the dishwasher.
5. Nonstick skillet--another item my mom didn't have when I was growing up. Our big skillet is perfect for any sort of cooking and of course makes clean-up a snap!
1. Sharp knife--I have a few really sharp santoku knives that I absolutely love (I think they are Cuisinart or KitchenAid brand). Growing up my mom had the worst knives ever! I think having quality tools makes the work of cooking so much more enjoyable.
2. Cuisinart Food Processor--I have found about a million uses for my Cuisinart. I make salad dressings, doughs, cheesecake, salsa, pesto in it, plus it has blades to shred cheese and vegetables so easily. It does everything a blender can, but in a bigger container and you never have to poke at it with a wooden spoon like you do with a blender sometimes. Worth every penny!
3. Pre-trimmed boneless, skinless chicken breasts--since it's just my husband and me living at our house, I buy a whole package of chicken (usually around 4 breasts), and then put each breast in its own Ziploc before freezing. Dinner is so easy when you can just pull out the number of chicken breasts you need!
4. Microplane--I use my Microplane for everything from zesting citrus to grating garlic to grating parmesan cheese. Plus it's super easy to clean--just give it a rinse and throw it in the dishwasher.
5. Nonstick skillet--another item my mom didn't have when I was growing up. Our big skillet is perfect for any sort of cooking and of course makes clean-up a snap!
Monday, February 11, 2008
My Must Have's
Okay, so I know I am fairly new to this cooking thing, but there are a couple of things in my kitchen that I couldn't live without.
1. My Crock Pot - wonderful meals and yummy smells with less than 15 minutes of active "cooking" and preparation
2. My Zojorushi rice cooker - Now, not only your main course and veggies can cook all day, but you rice can be set to be ready at the same time. Or, you can use the quick cook setting and have rice ready and staying warm without a mess all over your stove while you cook the rest of the meal. Wonderful! I use this at least 3 times a week!
3. My Magic Bullet - Okay, I could live without it, but chopping, mixing and pureeing would be much more difficult. I love using it to blend bananas for banana bread and to mix spices to season meat.
4. My dishwasher - I don't know how my mom survived, but we did not have a dishwasher growing up. They finally got one the year I moved out. If I did not have a dishwasher - I would really dislike cooking! I know this isn't something you can just go out and pick up if you don't already have one, but I can't list my kitchen favorites without including the dishwasher!
I have added a Kitchen Tools tag so you can do posts like this in the future if there is something we may all benefit from knowing about.
What kitchen tools can't you live without?
1. My Crock Pot - wonderful meals and yummy smells with less than 15 minutes of active "cooking" and preparation
2. My Zojorushi rice cooker - Now, not only your main course and veggies can cook all day, but you rice can be set to be ready at the same time. Or, you can use the quick cook setting and have rice ready and staying warm without a mess all over your stove while you cook the rest of the meal. Wonderful! I use this at least 3 times a week!
3. My Magic Bullet - Okay, I could live without it, but chopping, mixing and pureeing would be much more difficult. I love using it to blend bananas for banana bread and to mix spices to season meat.
4. My dishwasher - I don't know how my mom survived, but we did not have a dishwasher growing up. They finally got one the year I moved out. If I did not have a dishwasher - I would really dislike cooking! I know this isn't something you can just go out and pick up if you don't already have one, but I can't list my kitchen favorites without including the dishwasher!
I have added a Kitchen Tools tag so you can do posts like this in the future if there is something we may all benefit from knowing about.
What kitchen tools can't you live without?
Sun-dried Tomato and Artichoke Heart Chicken
My mom ususally makes this in a large frying pan or wok, but I made it in the crockpot tonight and it was delicious. I added about a cup of water as well to dilute the Italian dressing. Serve with rice.
1 bottle of Italian Salad Dressing
1 1 /2 lbs. (approx) of boneless skinless chicken breasts or tenderloins
1 can of artichoke hearts in water
1/2 cup sun dried tomatoes
1 small can mushrooms
1 zucchini, sliced, optional
Combine everything in a crock pot. Cook and let the sweet aroma fill your house all day long. Enjoy!
1 bottle of Italian Salad Dressing
1 1 /2 lbs. (approx) of boneless skinless chicken breasts or tenderloins
1 can of artichoke hearts in water
1/2 cup sun dried tomatoes
1 small can mushrooms
1 zucchini, sliced, optional
Combine everything in a crock pot. Cook and let the sweet aroma fill your house all day long. Enjoy!
Saturday, February 9, 2008
Garlic Lime Chicken
I found this recipe on a friend's recipe blog. I hope she doesn't mind that I stole it to post here! :)
I am not a big spicy food fan (by this I mean that I think pepper can be too spicy), and this recipe has a bit of a kick (Chloe still loved it - I am just a whimp I guess). It was amazing though! So simple and pretty basic ingredients - as long as your spice cupboard is well stocked - so you don't need to make a special trip to the store! I made it with cilantro lime rice but you could also serve it with regular or garlic mashed potatoes.
1 tsp. salt
3/4 tsp. pepper
1/4 tsp. cayenne pepper
1/4 tsp paprika
1 tsp. garlic powder
1/2 tsp onion powder
1/2 tsp. thyme
6 boneless, skinless chicken breast halves
2 Tbsp. butter
2 Tbsp. olive oil
4 Tbsp. lime juice
1/2 cup chicken broth
Mix first seven ingredients. Sprinkle mixture on both sides of chicken breasts.In a skillet heat butter and olive oil together over medium-high heat. Sauté chicken until golden brown (about 5 minutes on each side). Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
I am not a big spicy food fan (by this I mean that I think pepper can be too spicy), and this recipe has a bit of a kick (Chloe still loved it - I am just a whimp I guess). It was amazing though! So simple and pretty basic ingredients - as long as your spice cupboard is well stocked - so you don't need to make a special trip to the store! I made it with cilantro lime rice but you could also serve it with regular or garlic mashed potatoes.
1 tsp. salt
3/4 tsp. pepper
1/4 tsp. cayenne pepper
1/4 tsp paprika
1 tsp. garlic powder
1/2 tsp onion powder
1/2 tsp. thyme
6 boneless, skinless chicken breast halves
2 Tbsp. butter
2 Tbsp. olive oil
4 Tbsp. lime juice
1/2 cup chicken broth
Mix first seven ingredients. Sprinkle mixture on both sides of chicken breasts.In a skillet heat butter and olive oil together over medium-high heat. Sauté chicken until golden brown (about 5 minutes on each side). Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
Thursday, February 7, 2008
Mushroom Pasta
You won't like this if you don't like: mushrooms and/or creamy pasta sauce
I don't know how accurate the serving size is (it says it makes four servings) - we just put in however much pasta we feel like, and then we adjust the sauce measurements accordingly.
Ingredients:
3 Tbsp. butter 1 Tbsp. olive oil ,1/2 cup chopped onion (1 medium) 3 cloves garlic, minced 12 oz. fresh button mushrooms, halved or quartered (4-1/2 cups) 1 Tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed 1/2 cup whipping cream 1/2 cup finely shredded Parmesan cheese (2 oz.) 3 cup hot cooked pasta Snipped fresh parsley (optional)
Directions:
1. In a large skillet heat butter and oil over medium heat. Add onion and garlic. Cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Cook 4 to 5 minutes more or until mushrooms are tender and lightly browned, stirring occasionally. Add cream. Bring just to boiling; reduce heat. Boil gently, uncovered, for 2 to 3 minutes or until thickened. Stir in cheese until melted. 2. To serve, place hot cooked pasta in serving bowl. Spoon mushroom sauce over pasta. Sprinkle with parsley. Makes 4 servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Date Bars
I always get compliments on this very simple recipe. I know...you think "Date Bars...who wants Date Bars?" But take it from someone who doesn't really like Oatmeal- this is yummy stuff!
Ingredients:
2 Cups oatmeal
2 Cups flour
1 teaspoon salt 1
teaspoon baking soda
1 Cup brown sugar
1 cup melted butter
1 egg
1 box or bag chopped dates
1/2 Cup water
1/2 Cup sugar
Directions:
Start dates first: boil water, sugar, and dates until it becomes a jam consitency.
In one bowl, mix oatmeal, flour, salt and soda together
In seperate bowl mix brown sugar, melted butter, and egg
Now mix both together to make dough.
Use 1/2 of the dough and pat down into pan to form a crust. Spread the Date "jam" over the top of the crust
Now use remaining dough and crumble on top of dates.
***Pan should be 8x8 and greased***
Bake @ 350 for 25 minutes Let it cool before you cut into it or you will have a gooey mess!
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
Ingredients:
2 Cups oatmeal
2 Cups flour
1 teaspoon salt 1
teaspoon baking soda
1 Cup brown sugar
1 cup melted butter
1 egg
1 box or bag chopped dates
1/2 Cup water
1/2 Cup sugar
Directions:
Start dates first: boil water, sugar, and dates until it becomes a jam consitency.
In one bowl, mix oatmeal, flour, salt and soda together
In seperate bowl mix brown sugar, melted butter, and egg
Now mix both together to make dough.
Use 1/2 of the dough and pat down into pan to form a crust. Spread the Date "jam" over the top of the crust
Now use remaining dough and crumble on top of dates.
***Pan should be 8x8 and greased***
Bake @ 350 for 25 minutes Let it cool before you cut into it or you will have a gooey mess!
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
Raspberry Chicken
This is a family favorite that isn't too hard to perfect...it is delicious but messy!
Ingredients:
Chicken: -6 boneless skinless chicken breasts (I like to cut the breast into strips because they cook faster and it is easier to adjust for appetite size, or you can use chicken tenders)
-2 eggs whipped
-3 cups flour add: 2tsp rosemarry, 2tsp thyme, 2 tsp garlic salt, pepper to taste
Sauce: -1 package frozen raspberries -1 cup water -1 cup sugar
Extras:
Cooked Rice (Serve chicken on top of rice)
Softened cream cheese (I take refrigerated cube of cream cheese and cut into smaller cubes, place in small bowl and let sit at room temperature to soften. People can take as much/little as they would like to spread on top of completed chicken for an extra yummy flavor!)
Directions:
Start the sauce boiling first so that it can thicken up while you cook the chicken.
Boil water, sugar, and frozen raspberries for sauce. (strain well with fine strainer to remove majority of seeds)
Dip chicken into whipped egg, then press into flour & seasoning mixture. Brown in pan with canola oil.
Pour 1/3 raspberry sauce over chicken after both sides are cooked.
Serve over white rice, top with remaining raspberry sauce (put into gravy bowl for easy pouring) and soft cream cheese.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
Chicken: -6 boneless skinless chicken breasts (I like to cut the breast into strips because they cook faster and it is easier to adjust for appetite size, or you can use chicken tenders)
-2 eggs whipped
-3 cups flour add: 2tsp rosemarry, 2tsp thyme, 2 tsp garlic salt, pepper to taste
Sauce: -1 package frozen raspberries -1 cup water -1 cup sugar
Extras:
Cooked Rice (Serve chicken on top of rice)
Softened cream cheese (I take refrigerated cube of cream cheese and cut into smaller cubes, place in small bowl and let sit at room temperature to soften. People can take as much/little as they would like to spread on top of completed chicken for an extra yummy flavor!)
Directions:
Start the sauce boiling first so that it can thicken up while you cook the chicken.
Boil water, sugar, and frozen raspberries for sauce. (strain well with fine strainer to remove majority of seeds)
Dip chicken into whipped egg, then press into flour & seasoning mixture. Brown in pan with canola oil.
Pour 1/3 raspberry sauce over chicken after both sides are cooked.
Serve over white rice, top with remaining raspberry sauce (put into gravy bowl for easy pouring) and soft cream cheese.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
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