This is a newfound staple at our house. It is kind of creamy and easy peasy! Plus everyone loves it! I can't remember where I found this one.
1 can corn (drained)
1 can diced tomatoes
1 can black beans (rinsed and drained)
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 lb. chicken
1 (10 oz.) can enchilada sauce - mild
1 (10.75 oz.) can cream of chicken soup
1 1/2 cup milk
1 cup shredded cheese
Add corn, tomatoes, beans, pepper, and onion to the crock pot and stir to mix. Place chicken on top of veggie mixture. In a separate bowl whisk enchilada souce, cream of chicken soup and milk together. Pour over top of chicken. DO NOT STIR. :) Cook on low all day or high for 4-5 hours. Before serving, shred the chicken and stir all ingredients to combine. Top with cheese (and sour cream, guacamole, tortilla chips or whatever else you like).
Monday, December 27, 2010
Berry Slush
This is a great drink for when you are serving a large crowd and you want the drink to be extra pretty! It can also second as a fruit serving. I remember drinking this every year at our Young Women's Christmas Brunches and it was always something to look forward to! It does take some preparation and planning, but it is worth it! As written below this makes 40-50 servings.
2 quarts water (8 cups)
1 quart suger (4 cups)
2 Tbsp. lemon juice
2 cups pineapple tidbits
2 16 oz. bags frozen raspberries
2 16 oz. bags frozen blueberries
8 sliced bananas
sprite (optional)
(You could substitute 32 oz. of a frozen berry mix for the raspberries and blueberries if you prefer...I like to get the mixed berries at costco)
1-2 days before you plan to serve the drink - stir water, sugar and lemon juice together until dissolved and freeze in tupperware or bundt pan. (it doesn't have to look pretty frozen)
1 hour before serving - dump pineapple tidbits over frozen block in your serving bowl and keep out at room temp.
15 minutes before serving - mush with fork to get slushy. Add berries and bananas. Add sprite for a more liquid slush (I prefer this method).
2 quarts water (8 cups)
1 quart suger (4 cups)
2 Tbsp. lemon juice
2 cups pineapple tidbits
2 16 oz. bags frozen raspberries
2 16 oz. bags frozen blueberries
8 sliced bananas
sprite (optional)
(You could substitute 32 oz. of a frozen berry mix for the raspberries and blueberries if you prefer...I like to get the mixed berries at costco)
1-2 days before you plan to serve the drink - stir water, sugar and lemon juice together until dissolved and freeze in tupperware or bundt pan. (it doesn't have to look pretty frozen)
1 hour before serving - dump pineapple tidbits over frozen block in your serving bowl and keep out at room temp.
15 minutes before serving - mush with fork to get slushy. Add berries and bananas. Add sprite for a more liquid slush (I prefer this method).
Party Punch
I think I saw this recipe on One Charming Party and wrote it down because I really wanted to give it a try. We served it at our Christmas Night open house and it was perfect!
2 liter sprite
1 can frozen lemonade
3 cans water
1 package kool-aid lemonade
1 cup sugar
fresh or frozen berries (I skipped this, but it does look pretty and probably adds some yummy berry flavor)
lemon slices
ice
Mix all ingredients together in a large drink container.
2 liter sprite
1 can frozen lemonade
3 cans water
1 package kool-aid lemonade
1 cup sugar
fresh or frozen berries (I skipped this, but it does look pretty and probably adds some yummy berry flavor)
lemon slices
ice
Mix all ingredients together in a large drink container.
Grandma Tate's Hot Chocolate Recipe
Seth's cute family made a compiled recipe book for Christmas this year and we have been having so much fun trying the new recipes. One of our new favorites is Grandma Tate's hot chocolate. Grandma Tate is one of the most wonderful people I have ever ever met and everything she makes tastes even better because you know she came up with the recipe with lots of love and caring!
2 2/3 cup dry milk
1 cup sugar
4 Tbsp. cocoa
pinch of salt
7 1/2 cups water
1 can evaporated milk
1/4 tsp vanilla
Mix the first 4 ingredients well in a saucepan. Stir in the remaining ingredients. Heat over low and serve. Do not boil.
2 2/3 cup dry milk
1 cup sugar
4 Tbsp. cocoa
pinch of salt
7 1/2 cups water
1 can evaporated milk
1/4 tsp vanilla
Mix the first 4 ingredients well in a saucepan. Stir in the remaining ingredients. Heat over low and serve. Do not boil.
Almond Poppyseed Bread
Cake...bread, you could consider this recipe to be either one! I ended up delivering mini-loaves to some neighbors as Christmas gifts this year and got some rave reviews. This is another recipe from Our Best Bites (told you I was obsessed) and you can find their directions complete with pictures here. Delicious!
bread:
1 1/8 cups canola oil
3 eggs
2 1/2 cups sugar
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring
1 1/2 tsp. baking powder
1 1/2 tsp. salt
3 cups all-purpose flour
1 1/2 cups milk
2 tsp. poppy seeds
Preheat oven to 350 degrees. Combine oil, sugar, eggs and flavorings and beat for 2 minutes. Add baking powder and salt and mix in. Alternate adding flour and milk (I like to go in this order - 1 cup flour, 1/2 cup milk, 1 cup flour, 1/2 cup milk, 1 cup flour, 1/2 cup milk). Add poppyseeds and mix until just combined. Pour into greased pans (2 large or 5 mini-loaf pans) and bake for 35-40 minutes for mini pans or 1 hour for large pans. I prefer the taste of the bread when made into mini-loaves...not sure why, but I do. When done baking, let cool in pans on a cooling rack for 10 minutes. Remove from pans and allow to cool completely on a cooling rack.
Glaze:
3/4 cup sugar
1/2 tsp. vanilla
1/2 tsp. almond flavoring
1/2 tsp. butter flavoring
1/4 cup orange juice
Stir all ingredients together in a bowl. Spoon over the tops of the loaves as they are cooling on the rack. Be liberal with your glazing because the glaze is delicious! It makes a sort of crusty top that is just delicious.
bread:
1 1/8 cups canola oil
3 eggs
2 1/2 cups sugar
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring
1 1/2 tsp. baking powder
1 1/2 tsp. salt
3 cups all-purpose flour
1 1/2 cups milk
2 tsp. poppy seeds
Preheat oven to 350 degrees. Combine oil, sugar, eggs and flavorings and beat for 2 minutes. Add baking powder and salt and mix in. Alternate adding flour and milk (I like to go in this order - 1 cup flour, 1/2 cup milk, 1 cup flour, 1/2 cup milk, 1 cup flour, 1/2 cup milk). Add poppyseeds and mix until just combined. Pour into greased pans (2 large or 5 mini-loaf pans) and bake for 35-40 minutes for mini pans or 1 hour for large pans. I prefer the taste of the bread when made into mini-loaves...not sure why, but I do. When done baking, let cool in pans on a cooling rack for 10 minutes. Remove from pans and allow to cool completely on a cooling rack.
Glaze:
3/4 cup sugar
1/2 tsp. vanilla
1/2 tsp. almond flavoring
1/2 tsp. butter flavoring
1/4 cup orange juice
Stir all ingredients together in a bowl. Spoon over the tops of the loaves as they are cooling on the rack. Be liberal with your glazing because the glaze is delicious! It makes a sort of crusty top that is just delicious.
Flavorful Sugar Cookies
The kids were determined to make sugar cookies for Santa...like ask-me-every-day-25-times-until-I-finally-cave-and-make-them determined. The catch is...I'm not in LOVE with my sugar cookie recipe and it makes a gazillion cookies. So, when they finally convinced me, I went to my new favorite resource - Our Best Bites - and found this amazing sugar cookie recipe! It did not dissapoint. I also tried a "soft cookie" recipe with sour cream, and while they were delicious too, this one was definitely my favorite. They are ultra flavorful even without frosting, hold their shape so well, and with the trick from the recipe, SO EASY to cut into shapes! I may even be willing to do sugar cookies more than once a year! Plus, it doesn't make a gazillion cookies...just a normal size batch.
1 cup butter (2 sticks)
1 cup sugar
1 egg
1 1/2 tsp. almond extract (or other flavor, like vanilla or peppermint or whatever your heart desires - I used 1 tsp vanilla and 1/2 tsp almond extract)
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
Cream the butter and sugar (make sure it is light and fluffy before you stop whipping!). Add in egg and extract and mix. Add baking powder and salt. Mix. Add flour gradually until completely mixed.
Chill dough for about an hour... OR make your life so so so much easier by doing this:
Place a ball of dough between two sheets of parchment paper and roll the dough flat. This way you won't have to add more flour, and you won't have to attempt to roll cold dough. :) Chill for about 20-30 minutes on a flat surface in your fridge, then peel off the top layer of parchment paper and start cutting out your shapes. Ummm...yeah, I love this part. No floury mess all over my counters, no trying to smash a cold ball of dough, just out of the fridge and onto the table for the kids to get shaping! Awesome!
Bake at 350 for 8-12 minutes. I like mine more on the soft side, so I think I was closer to 8 minutes, but if you like them buttery crisp, then go closer to 12.
Of course, I topped these with my favorite buttercream frosting and sugar sprinkles.
1 cup butter (2 sticks)
1 cup sugar
1 egg
1 1/2 tsp. almond extract (or other flavor, like vanilla or peppermint or whatever your heart desires - I used 1 tsp vanilla and 1/2 tsp almond extract)
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
Cream the butter and sugar (make sure it is light and fluffy before you stop whipping!). Add in egg and extract and mix. Add baking powder and salt. Mix. Add flour gradually until completely mixed.
Chill dough for about an hour... OR make your life so so so much easier by doing this:
Place a ball of dough between two sheets of parchment paper and roll the dough flat. This way you won't have to add more flour, and you won't have to attempt to roll cold dough. :) Chill for about 20-30 minutes on a flat surface in your fridge, then peel off the top layer of parchment paper and start cutting out your shapes. Ummm...yeah, I love this part. No floury mess all over my counters, no trying to smash a cold ball of dough, just out of the fridge and onto the table for the kids to get shaping! Awesome!
Bake at 350 for 8-12 minutes. I like mine more on the soft side, so I think I was closer to 8 minutes, but if you like them buttery crisp, then go closer to 12.
Of course, I topped these with my favorite buttercream frosting and sugar sprinkles.
Homemade White Bread
Yesterday I reeeeeally wanted some hot bread and jam, but I really prefer white bread to wheat bread and every single recipe I have is for wheat bread. While I could have settled for a wheat loaf, I don't keep wheat flour on hand, and I don't have a wheat grinder, so I googled white bread recipes. I am so happy that I did, because I found a total gem! The recipe makes 3 (giant) loaves. They came out of the oven yesterday afternoon at 1:00 pm, and by 1:20, we were down to 2 loaves. As of right now, we have part of one loaf left. The best part is...the bread is soft and delicious after it cools as well. Of course bread is good right out of the oven, but not all bread is delicious after it cools! I did modify a few of the original instructions, so this is my take on it. Anyway, I hope you enjoy!
3 cups warm water
3 Tbsp. dry active yeast
3 tsp. salt
4 Tbsp. vegetable oil
1/2 cup white sugar
8 cups bread flour (I did not use bread flour. I buy Lehi Roller Mills Turkey Brand flour from costco and it is amazing for all kinds of baking...seriously the flour makes a huge difference. Next time you buy flour, give this brand a try and you will never go back!)
Sprinkle yeast over warm water in the mixing bowl and let sit for 5-10 minutes until softened. Add salt, oil, sugar and 4 cups flour. Mix. Let sponge (the gooey pre-dough that you have) rise until doubled in size (I let mine sit for about 10 minutes). Gradually add the additional 4 cups flour 1/2 cup at a time, mixing until smooth after each addition. Move dough from mixer bowl into a greased bowl and roll dough ball around to coat all sides in butter (or cooking spray if that is what you sprayed your bowl with). Rise until doubled in size. I like to turn my oven on broil for 1-2 minutes (until it is just warm, not hot) and then turn it off and place a small glass bowl of hot water on the bottom rack and my bowl of dough on a middle rack. It seems to speed up the rising time without negatively affecting the dough. Punch down dough and let rest a few minutes. Divide dough into 3 equal parts (I don't think 3 was enough because my loaves were gargantuan. I will probably do 4-6 smaller loaves next time). Shape into loaves and place into 8 1/2x4" greased bread pans - I just shaped them into loaves and placed them side by side on a jelly roll pan. Let rise until almost doubled. Brush loaf tops with butter.
Bake at 350 degrees for 35-45 minutes (mine only took 35 min). You may want to place a piece of aluminum foil over the tops of the loaves for the last 5-10 minutes of cooking so they don't get over browned. Brush butter over tops of warm loaves when they come out. ENJOY!
3 cups warm water
3 Tbsp. dry active yeast
3 tsp. salt
4 Tbsp. vegetable oil
1/2 cup white sugar
8 cups bread flour (I did not use bread flour. I buy Lehi Roller Mills Turkey Brand flour from costco and it is amazing for all kinds of baking...seriously the flour makes a huge difference. Next time you buy flour, give this brand a try and you will never go back!)
Sprinkle yeast over warm water in the mixing bowl and let sit for 5-10 minutes until softened. Add salt, oil, sugar and 4 cups flour. Mix. Let sponge (the gooey pre-dough that you have) rise until doubled in size (I let mine sit for about 10 minutes). Gradually add the additional 4 cups flour 1/2 cup at a time, mixing until smooth after each addition. Move dough from mixer bowl into a greased bowl and roll dough ball around to coat all sides in butter (or cooking spray if that is what you sprayed your bowl with). Rise until doubled in size. I like to turn my oven on broil for 1-2 minutes (until it is just warm, not hot) and then turn it off and place a small glass bowl of hot water on the bottom rack and my bowl of dough on a middle rack. It seems to speed up the rising time without negatively affecting the dough. Punch down dough and let rest a few minutes. Divide dough into 3 equal parts (I don't think 3 was enough because my loaves were gargantuan. I will probably do 4-6 smaller loaves next time). Shape into loaves and place into 8 1/2x4" greased bread pans - I just shaped them into loaves and placed them side by side on a jelly roll pan. Let rise until almost doubled. Brush loaf tops with butter.
Bake at 350 degrees for 35-45 minutes (mine only took 35 min). You may want to place a piece of aluminum foil over the tops of the loaves for the last 5-10 minutes of cooking so they don't get over browned. Brush butter over tops of warm loaves when they come out. ENJOY!
Our Best Bites
I have recently discovered Our Best Bites. It is a recipe blog and my.oh.my I am obsessed! I will be sharing some of my favorite new recipes from their site on here, but seriously...head on over there and check it out...I promise you won't be disappointed!
Monday, December 6, 2010
Stuffed Shells
This was a perfect, easy, comforting meal I made yesterday to use up stuff I had hanging around in my fridge. It made for a huge dinner last night, plus plenty extra to freeze for on-the-go meals whenever I need them. I followed the directions on the back of the box, with a few little adjustments:
1 box stuffed shells, cooked
1 large contained part-skim ricotta cheese
3 cups shredded mozzarella cheese, divided
1 cup parmesan cheese, divided
2 eggs, beaten
1 Tbs. Italian seasoning
1 tsp. garlic powder
1 tsp. pepper
1/2 tsp. seasoned salt
1 box frozen chopped spinach, defrosted and squeezed dry (important so your filling isn't too wet)
1 jar spaghetti sauce (I cheated and used a bottle from my food storage that was about to expire)
Preheat oven to 375. Boil shells by following directions on the package--you want them to be almost fully cooked, but still a little underdone. In a 9 x 13 glass pan, spread 1/2-3/4 cup spaghetti sauce, or until well coated. In a mixing bowl, combine ricotta cheese, 2 cups mozzarella, 1/2 cup parmesan cheese, spinach, eggs, Italian seasoning, garlic powder, salt and pepper. When shells are done boiling, drain and spread out on a cookie sheet lined with foil or parchment paper so they don't stick together. Fill each shell with approximately 2 tsp. filling, and place in glass pan. Since I had more than 2 pans' worth of shells, I spread whatever shells I wasn't baking immediately on a cookie sheet and froze them solid, then place them in labeled freezer bags.
Spread remaining spaghetti sauce over filled shells, then sprinkle with remaining mozzarella and parmesan. Cover with foil and bake for 35 minutes, then uncover and broil until cheese is bubbly and browned.
Serving suggestion: green salad and garlic bread
1 box stuffed shells, cooked
1 large contained part-skim ricotta cheese
3 cups shredded mozzarella cheese, divided
1 cup parmesan cheese, divided
2 eggs, beaten
1 Tbs. Italian seasoning
1 tsp. garlic powder
1 tsp. pepper
1/2 tsp. seasoned salt
1 box frozen chopped spinach, defrosted and squeezed dry (important so your filling isn't too wet)
1 jar spaghetti sauce (I cheated and used a bottle from my food storage that was about to expire)
Preheat oven to 375. Boil shells by following directions on the package--you want them to be almost fully cooked, but still a little underdone. In a 9 x 13 glass pan, spread 1/2-3/4 cup spaghetti sauce, or until well coated. In a mixing bowl, combine ricotta cheese, 2 cups mozzarella, 1/2 cup parmesan cheese, spinach, eggs, Italian seasoning, garlic powder, salt and pepper. When shells are done boiling, drain and spread out on a cookie sheet lined with foil or parchment paper so they don't stick together. Fill each shell with approximately 2 tsp. filling, and place in glass pan. Since I had more than 2 pans' worth of shells, I spread whatever shells I wasn't baking immediately on a cookie sheet and froze them solid, then place them in labeled freezer bags.
Spread remaining spaghetti sauce over filled shells, then sprinkle with remaining mozzarella and parmesan. Cover with foil and bake for 35 minutes, then uncover and broil until cheese is bubbly and browned.
Serving suggestion: green salad and garlic bread
Sinful Caramel Corn
I cannot get enough of caramel corn, and while I know there are tons of yummy recipes out there, this is my favorite. Using microwaved kettle corn makes it quick, and it makes so much that if it's just for my little family, I'll half the recipe.
1 cup butter
2 cups brown sugar
1 cup light Karo syrup
1 tsp. salt
1/2 tsp. baking soda
2 3.5-oz. bags microwave kettle corn, popped
Spray a large mixing bowl with nonstick spray. Weed out unpopped kernels from the microwave bags, and pour popcorn into the bowl.
In a large sauce pan, melt butter. Stir in brown sugar, Karo syrup, and salt. Bring to a boil, and cook until it reaches the "soft ball" stage (be warned: when it's fully boiling, this happens fast . To test it, drop a teaspoonful of the caramel into a little dish filled with cool water. If you can shape it into a ball, and it holds together, it's done.) Off the heat, sprinkle baking soda and let the mixture foam (stirring if you see any baking soda lumps).
Pour caramel over popcorn, and stir until well coated. Store uneaten (if you have any) caramel corn in Ziplocs, or make sure the bowl is tightly covered.
1 cup butter
2 cups brown sugar
1 cup light Karo syrup
1 tsp. salt
1/2 tsp. baking soda
2 3.5-oz. bags microwave kettle corn, popped
Spray a large mixing bowl with nonstick spray. Weed out unpopped kernels from the microwave bags, and pour popcorn into the bowl.
In a large sauce pan, melt butter. Stir in brown sugar, Karo syrup, and salt. Bring to a boil, and cook until it reaches the "soft ball" stage (be warned: when it's fully boiling, this happens fast . To test it, drop a teaspoonful of the caramel into a little dish filled with cool water. If you can shape it into a ball, and it holds together, it's done.) Off the heat, sprinkle baking soda and let the mixture foam (stirring if you see any baking soda lumps).
Pour caramel over popcorn, and stir until well coated. Store uneaten (if you have any) caramel corn in Ziplocs, or make sure the bowl is tightly covered.
Sunday, November 21, 2010
Pumpkin Cream Pie
My friend posted this recipe from The Pioneer Woman blog on facebook and I couldn't wait to try it for our Thanksgiving dinner. Delicious! It is like having toned down pumpkin pie with lots of cream on top, only it is all mized together. If you go to the link you will get the whole process in pictures as well, but here is the rundown.
Crust
1 1/2 packages of graham crackers (abotu 10 crackers)
1/2 cup powdered sugar
1/2 cup butter, melted
Turn the graham crackers into crumbs using a food processor or blender. Add powdered sugar and butter and mix together. Smash into a pie tin and bake at 300 degrees for 8-10 minutes. Let cool.
Filling
1 (3 oz.) box of cook and serve vanilla pudding
1 cup half and half
1/2 cup heavy cream
a pinch of cinnamon
a pinch of nutmeg
a pinch of ground cloves
1/2 cup + 3 Tbsp. pumpkin puree
1/2 cup heavy cream
2 Tbsp. brown sugar
Pour pudding mix into a soucepan and add half and half, 1/2 cup of cream, and small pinches of the spices (don't overdo it here, you can always add more later). Whisk together and bring to a boil over medium heat. Stir frequently and boil for a few minutes until it is nice and thick. Add pumpkin puree to the hot pudding mix and stir in. Let it cool enough that you can put it in the fridge and then let it cool some more.
Meanwhile, whip the remaining 1/2 cup of cream and 2 Tbsp. brown sugar until it is nice and fluffy. When the filling is chilled, mix the cream and filling together. Pour into the cooled crust and smooth the top. Cover with plastic wrap and then return to the refridgerator to cool for a few hours or overnight. You can sprinkle some graham cracker crumbs on top or just eat it plain. Mmm.
Crust
1 1/2 packages of graham crackers (abotu 10 crackers)
1/2 cup powdered sugar
1/2 cup butter, melted
Turn the graham crackers into crumbs using a food processor or blender. Add powdered sugar and butter and mix together. Smash into a pie tin and bake at 300 degrees for 8-10 minutes. Let cool.
Filling
1 (3 oz.) box of cook and serve vanilla pudding
1 cup half and half
1/2 cup heavy cream
a pinch of cinnamon
a pinch of nutmeg
a pinch of ground cloves
1/2 cup + 3 Tbsp. pumpkin puree
1/2 cup heavy cream
2 Tbsp. brown sugar
Pour pudding mix into a soucepan and add half and half, 1/2 cup of cream, and small pinches of the spices (don't overdo it here, you can always add more later). Whisk together and bring to a boil over medium heat. Stir frequently and boil for a few minutes until it is nice and thick. Add pumpkin puree to the hot pudding mix and stir in. Let it cool enough that you can put it in the fridge and then let it cool some more.
Meanwhile, whip the remaining 1/2 cup of cream and 2 Tbsp. brown sugar until it is nice and fluffy. When the filling is chilled, mix the cream and filling together. Pour into the cooled crust and smooth the top. Cover with plastic wrap and then return to the refridgerator to cool for a few hours or overnight. You can sprinkle some graham cracker crumbs on top or just eat it plain. Mmm.
Lion House Rolls
I love rolls! I feel like I am always trying new roll recipes just wondering if anything will be better than the recipe I normally use. I used the Lion House Cookbook roll recipe for our Thanksgiving Feast rolls and WOW! I could stop trying new roll recipes forever. The rolls were fluffy and yummy and even amazing the next day...and the next day. And with cranberry sauce, and tiny bit of mayo and leftover turkey...lunch was a little bit of heaven! They do take a long time (not active prep, but rising time), but it is worth it!
2 Tbsp. dry yeast
2 cups warm water (110-115 degrees)
1/3 cup sugar
1/3 cup butter (soft or melted)
2 1/2 tsp. salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups flour
In the large bowl of an electric mixer add yeast and water. Let sit for 5 minutes. Add sugar, butter, salt, milk, egg and 2 cups flour and beat until very smooth. Add 2 more cups flour, one at a time and beat until smooth. Add 1 more cup of flour 1/2 cup at a time and beat until well mixed. Turn dough onto a lightly floured board and knead until smooth and satiny (I usually let the mixer do this and just turn it onto the board to create a ball). Scrape bowl clean and grease it with shortening. Return dough to bowl and grease the dough lightly with shortening. Let rise in a warm (not hot) place until about triple in size. (This can take 1 1/2-3 hours depending on how warm your kitchen is. They recommend placing the bowl in a cool oven with a pan of hot water on a lower rack and it seriouslly works like magic).
When trippled in size, turn dough onto a lightly floured board (I do this in segments so I don't have to work with all the dough at once) and let sit for 10 minutes. Then roll it out into whatever shapes you want. (to make them actually look like lionhouse rolls, I roll the dough into one long rectangle and then use a pizza cutter to cut it the short way into rectangles. Then I roll semi-tightly from one end to the other so that the center bulges out a little more than the outside. You can do any shape you want though). Place shaped rolls on greased baking sheets, brush the tops with melted butter and let rise for about 1 1/2 hours. Bake at 400 degrees for 15-20 minutes (12-13 was long enough in my oven) or until lightly browned on top. Makes about 3 dozen rolls.
2 Tbsp. dry yeast
2 cups warm water (110-115 degrees)
1/3 cup sugar
1/3 cup butter (soft or melted)
2 1/2 tsp. salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups flour
In the large bowl of an electric mixer add yeast and water. Let sit for 5 minutes. Add sugar, butter, salt, milk, egg and 2 cups flour and beat until very smooth. Add 2 more cups flour, one at a time and beat until smooth. Add 1 more cup of flour 1/2 cup at a time and beat until well mixed. Turn dough onto a lightly floured board and knead until smooth and satiny (I usually let the mixer do this and just turn it onto the board to create a ball). Scrape bowl clean and grease it with shortening. Return dough to bowl and grease the dough lightly with shortening. Let rise in a warm (not hot) place until about triple in size. (This can take 1 1/2-3 hours depending on how warm your kitchen is. They recommend placing the bowl in a cool oven with a pan of hot water on a lower rack and it seriouslly works like magic).
When trippled in size, turn dough onto a lightly floured board (I do this in segments so I don't have to work with all the dough at once) and let sit for 10 minutes. Then roll it out into whatever shapes you want. (to make them actually look like lionhouse rolls, I roll the dough into one long rectangle and then use a pizza cutter to cut it the short way into rectangles. Then I roll semi-tightly from one end to the other so that the center bulges out a little more than the outside. You can do any shape you want though). Place shaped rolls on greased baking sheets, brush the tops with melted butter and let rise for about 1 1/2 hours. Bake at 400 degrees for 15-20 minutes (12-13 was long enough in my oven) or until lightly browned on top. Makes about 3 dozen rolls.
Easy French Bread
My cousin gave me this recipe and it is kind of amazing! The bread is not as fluffy/light as french bread like you buy at the store, but it is really quick and easy for bread and tastes delicious! It makes 2 giant loaves so sometimes I make both and freeze one, or give one to my mom for her family to devour, or I'll just half the recipe and that works fine too. I use this recipe a lot with the appetizer recipes for dips and such that recommend using french bread for dipping.
3 c. warm water (about 110-120 degrees - I just use mine straight from the tap)
1 1/2 Tbsp. active dry yeast (not instant)
1/2 tsp. sugar
2 Tbsp. sugar
1 Tbsp. salt
1/4 cup melted butter
8-9 cups flour
1 egg white, beaten
In a 4 cup pyrex (or any bowl you want...just not your mixer bowl because you will need that in a minute) combine warm water, yeast, and 1/2 tsp. sugar. Let sit until hot and bubbly (about 10 minutes).
In your mixer bowl, combine 2 Tbsp. sugar, salt, and butter. When the yeast mixture is ready pour it into the butter mixture and combine with beater attachment. Change to dough hook (if using a kitchen aid mixer) and add 4 cups of flour. Mix until smooth.
Add 3 more cups of flour in 1/2 cup increments, mixing until smooth after adding each 1/2 cup.
Add 1-2 more cups of flour (I usually only add 1) in 1/4 cup increments, mixing until smooth after adding each 1/4 cup.
Mix for 5-10 minutes on speed 2 (if using a kitchen aid).
Let rise in a greased bowl for 30 minutes or until doubled in size. Break dough into 2 equal loaves and shape into long french bread loaves and place side by side on a greased jelly roll pan. Preheat your oven to 350 degrees and let the loaves rise until the oven is ready. Cut 3 diagonal slits across the top of each loaf and paint the beaten egg white on top of each loaf. You won't use the whole egg white, and be careful not to get the egg white on the pan or it will burn.
Bake for 30-35 minutes.
3 c. warm water (about 110-120 degrees - I just use mine straight from the tap)
1 1/2 Tbsp. active dry yeast (not instant)
1/2 tsp. sugar
2 Tbsp. sugar
1 Tbsp. salt
1/4 cup melted butter
8-9 cups flour
1 egg white, beaten
In a 4 cup pyrex (or any bowl you want...just not your mixer bowl because you will need that in a minute) combine warm water, yeast, and 1/2 tsp. sugar. Let sit until hot and bubbly (about 10 minutes).
In your mixer bowl, combine 2 Tbsp. sugar, salt, and butter. When the yeast mixture is ready pour it into the butter mixture and combine with beater attachment. Change to dough hook (if using a kitchen aid mixer) and add 4 cups of flour. Mix until smooth.
Add 3 more cups of flour in 1/2 cup increments, mixing until smooth after adding each 1/2 cup.
Add 1-2 more cups of flour (I usually only add 1) in 1/4 cup increments, mixing until smooth after adding each 1/4 cup.
Mix for 5-10 minutes on speed 2 (if using a kitchen aid).
Let rise in a greased bowl for 30 minutes or until doubled in size. Break dough into 2 equal loaves and shape into long french bread loaves and place side by side on a greased jelly roll pan. Preheat your oven to 350 degrees and let the loaves rise until the oven is ready. Cut 3 diagonal slits across the top of each loaf and paint the beaten egg white on top of each loaf. You won't use the whole egg white, and be careful not to get the egg white on the pan or it will burn.
Bake for 30-35 minutes.
Cream Cheese Pound Cake
This is one of my favorite treats to make! I found the recipe while looking for a petit fours recipe for Chloe's birthday party earlier this year and, while the petit fours are too much work for a day to day treat, the pound cake is utterly fabulous! You can find directions and pictures here. But here is the synopsis in case the link ever goes away.
3.5 cups all purpose flour
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs
1 cup milk
Preheat oven to 325 degrees.
Using a mixer, cream butter, cream cheese and sugar for about 6 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and milk until combined. Add baking powder and flour until completely combined. Pour into two greased and floured 9 X 5 loaf pans.
(You can also stir in 2-cups diced berries or fruit lightly coated with flour if desired. I have done this with strawberries and it is so so so good).
Bake for about 60 minutes or until done.
You can top with cream cheese frosting, drizzled icing or just slice it up and eat it plain. Delicious!
3.5 cups all purpose flour
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs
1 cup milk
Preheat oven to 325 degrees.
Using a mixer, cream butter, cream cheese and sugar for about 6 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and milk until combined. Add baking powder and flour until completely combined. Pour into two greased and floured 9 X 5 loaf pans.
(You can also stir in 2-cups diced berries or fruit lightly coated with flour if desired. I have done this with strawberries and it is so so so good).
Bake for about 60 minutes or until done.
You can top with cream cheese frosting, drizzled icing or just slice it up and eat it plain. Delicious!
Whole Baked Sweet Potatoes
We have baked Sweet Potatoes at our house about once a week or so and I usually wrap them like a baked potato in tin foil, but for our Thanksgiving feast I thought I would actually look up a recipe and figure out how you are supposed to do it. ;) I found one (which I can't find now to reference) that was perfect.
Wash your whole sweet potatoes (or yams...whichever you buy). Place on a rimmed cookie sheet and brush vegetable oil over each one. Bake uncovered for about 45 minutes at 450 degrees or until a fork goes in easily.
I found that this method carmelized the outside a little better than the tin foil method and was much faster as well.
Wash your whole sweet potatoes (or yams...whichever you buy). Place on a rimmed cookie sheet and brush vegetable oil over each one. Bake uncovered for about 45 minutes at 450 degrees or until a fork goes in easily.
I found that this method carmelized the outside a little better than the tin foil method and was much faster as well.
Crock Pot Glazed Carrots
Last week I made a full Thanksgiving dinner for the kids and the hubby (well, the hubby did a lot of the work, so I should say we made Thanksgiving dinner for the kids) since we don't have to cook it for anyone else this year. I usually do roasted carrots in the oven, but this year, I thought it would be great to simplify and try a crock pot recipe. I found this one in the "Mormon Pantry Slow Cooker Cookbook" and it turned out yummy.
2 lbs. baby carrots (I actually had purchased the regular long carrots already thinking I was doing my other recipe, so I sliced them and used those and they were great)
1 cup water
1/4 cup honey
1/2 cup orange juice
3 Tbsp. butter
1/2 tsp cinnamon
1/4 tsp ginger
1/2 tsp. salt
Combine in a slow cooker; cook high 4-5 hours or low 8-10 hours until carrots are tender. Stir before serving. I loved that I didn't even have to mix the ingredients around in the slow cooker before turning it on and by the end everything was beautifully melted together and made my house smell yummy all day!
2 lbs. baby carrots (I actually had purchased the regular long carrots already thinking I was doing my other recipe, so I sliced them and used those and they were great)
1 cup water
1/4 cup honey
1/2 cup orange juice
3 Tbsp. butter
1/2 tsp cinnamon
1/4 tsp ginger
1/2 tsp. salt
Combine in a slow cooker; cook high 4-5 hours or low 8-10 hours until carrots are tender. Stir before serving. I loved that I didn't even have to mix the ingredients around in the slow cooker before turning it on and by the end everything was beautifully melted together and made my house smell yummy all day!
Thanksgiving Etiquette
So, I have a question for all you cooks out there. It's my in-laws' turn to host Thanksgiving this year. My assignment is to bring a jell-o and homemade rolls, and I feel confident making those. I'm making my grandma's perfect rolls, and raspberry pretzel jello.
By way of information, I have to admit I'm not a big fan of Thanksgiving food. Call me Chandler Bing, but I don't particularly like turkey, mashed potatoes, green bean casserole, or gravy (ick). My family just does Thanksgiving differently. I have recently learned to like mashed potatoes, but only the way I make them--with lots of flavor and seasoning, and no gravy whatsoever. But here's the problem: my in-laws like to make really traditional, simple food. They like their meat really, really well done (like shredded) and prefer their potatoes with butter and milk only--no salt, pepper, chives, sour cream, or anything like that. And they like to make the turkey and potatoes themselves, rather than assign them to their children. At the other Thanksgivings I've had at their house over the years, I barely eat anything and wind up starving by the time we finally get home (thank goodness for cold cereal)!
So here's my question: would it be rude to bring some mashed potatoes I made myself, the way I like them? I would of course make enough to share with others, but I don't want to offend my in-laws. On the other hand, since I know I'm not really going to like anything else at the meal (that I didn't bring), would it be so bad to bring something else I know I would eat, so I don't have to eat cold cereal at 10 p.m.? Or would that be too rude, and I should just suck it up?
By way of information, I have to admit I'm not a big fan of Thanksgiving food. Call me Chandler Bing, but I don't particularly like turkey, mashed potatoes, green bean casserole, or gravy (ick). My family just does Thanksgiving differently. I have recently learned to like mashed potatoes, but only the way I make them--with lots of flavor and seasoning, and no gravy whatsoever. But here's the problem: my in-laws like to make really traditional, simple food. They like their meat really, really well done (like shredded) and prefer their potatoes with butter and milk only--no salt, pepper, chives, sour cream, or anything like that. And they like to make the turkey and potatoes themselves, rather than assign them to their children. At the other Thanksgivings I've had at their house over the years, I barely eat anything and wind up starving by the time we finally get home (thank goodness for cold cereal)!
So here's my question: would it be rude to bring some mashed potatoes I made myself, the way I like them? I would of course make enough to share with others, but I don't want to offend my in-laws. On the other hand, since I know I'm not really going to like anything else at the meal (that I didn't bring), would it be so bad to bring something else I know I would eat, so I don't have to eat cold cereal at 10 p.m.? Or would that be too rude, and I should just suck it up?
Friday, October 22, 2010
Cookie Dough Cupcakes
This is my new favorite dessert!!!
For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla2
1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips
For the cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract
For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract
Directions:
To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.
**If you don't feel like doing the cupcake batter from scratch, you can use a cake mix and just prepare as directed for cupcakes**
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.
Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 for 16-18 mins.
To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.
Frost the cupcakes and sprinkle with mini chocolate chips!
Makes 24 cupcakes.
Thursday, October 7, 2010
Call for Help
I'm in need of some creative assistance. My sister-in-law had to have some serious surgery today, and I'm planning on bringing her dinner on Monday when she gets out of the hospital. She has five darling but very picky kids and a food-loving husband.
I am just so sick of all the things I usually make when I bring dinners to people. I need new ideas! Since they live in Layton and I have a day job, I would prefer something that travels really well, holds heat well (if it's meant to be served hot, that is), and could be mostly assembled the night before or in the morning before work. Oh, and even though I like lots of out-there flavors and veggies, I think she and her kids only like pretty standard stuff. In the past I've made things like chicken enchiladas, lasagna, chicken pot pie/casseroles, soup, chili, etc. I just need help out of my rut!
Thanks!
I am just so sick of all the things I usually make when I bring dinners to people. I need new ideas! Since they live in Layton and I have a day job, I would prefer something that travels really well, holds heat well (if it's meant to be served hot, that is), and could be mostly assembled the night before or in the morning before work. Oh, and even though I like lots of out-there flavors and veggies, I think she and her kids only like pretty standard stuff. In the past I've made things like chicken enchiladas, lasagna, chicken pot pie/casseroles, soup, chili, etc. I just need help out of my rut!
Thanks!
Monday, August 30, 2010
Pretzel Jello
This is one of those quirky, quintessential Mormon salads/desserts (it's Jell-o for heaven's sake!), and I'm pretty sure the missionaries we had over last night ate half the pan.
2 1/4 cups pretzels, crushed*
3/4 cup plus 1 Tbs. butter, melted*
2/3 cup sugar
1 block cream cheese, softened
3 Tbs. sugar
1 small can crushed pineapple, drained
1 tub Cool Whip
1 large package raspberry Jell-o
1 small package raspberry Jell-o*
3 cups boiling water*
1 bag frozen raspberries, thawed
Crush pretzels in a food processor or a Ziploc with a rolling pin until they are pea-sized crumbs. Mix with melted butter and 2/3 cup sugar, then pat into a 9 x 13 pan. Bake at 400 for 5 minutes, then let it cool.
Dissolve Jell-o in boiling water, then stir in raspberries. Refrigerate until thickened and syrupy. In a separate bowl, beat cream cheese with 3 Tbs. sugar and pineapple. Gently fold in Cool Whip. Spread over cooled pretzel crust. When raspberry mixture is this consistency of a thick syrup (but not set yet), spread it over the top. Refrigerate until fully set.
This keeps for a few days in the fridge before the crust gets soggy, but it never lasts that long at my house!
*The original recipe calls for 2 cups of pretzels, 3/4 cup butter, 1 lg. pkg. of Jell-o, and 2 cups water. However, I like a slightly thicker crust and a slightly thicker Jell-o layer, so I modified it. This definitely fills up a 9 x13 pan to the brim, too, so do with it what you will. I also barely spray the bottom of my pan with Pam before baking the pretzels. I never did before, until I saw a crust completely adhere to the bottom--weird with all the butter in there--so now I err on the side of caution.
2 1/4 cups pretzels, crushed*
3/4 cup plus 1 Tbs. butter, melted*
2/3 cup sugar
1 block cream cheese, softened
3 Tbs. sugar
1 small can crushed pineapple, drained
1 tub Cool Whip
1 large package raspberry Jell-o
1 small package raspberry Jell-o*
3 cups boiling water*
1 bag frozen raspberries, thawed
Crush pretzels in a food processor or a Ziploc with a rolling pin until they are pea-sized crumbs. Mix with melted butter and 2/3 cup sugar, then pat into a 9 x 13 pan. Bake at 400 for 5 minutes, then let it cool.
Dissolve Jell-o in boiling water, then stir in raspberries. Refrigerate until thickened and syrupy. In a separate bowl, beat cream cheese with 3 Tbs. sugar and pineapple. Gently fold in Cool Whip. Spread over cooled pretzel crust. When raspberry mixture is this consistency of a thick syrup (but not set yet), spread it over the top. Refrigerate until fully set.
This keeps for a few days in the fridge before the crust gets soggy, but it never lasts that long at my house!
*The original recipe calls for 2 cups of pretzels, 3/4 cup butter, 1 lg. pkg. of Jell-o, and 2 cups water. However, I like a slightly thicker crust and a slightly thicker Jell-o layer, so I modified it. This definitely fills up a 9 x13 pan to the brim, too, so do with it what you will. I also barely spray the bottom of my pan with Pam before baking the pretzels. I never did before, until I saw a crust completely adhere to the bottom--weird with all the butter in there--so now I err on the side of caution.
Thursday, August 19, 2010
Easy Guacamole
I don't know about you, but we love avocados and Mexican food at our house. I always bought Wholly Guacamole pre-made from the store, but I decided to make my own last night and it was awesome!
4-5 ripe Haas avocados
1/2 red onion, diced
2 green onions, chopped
1/2 small jalapeno, ribs and seeds removed, diced (optional)
juice of 2 limes (or you can use bottled lemon or lime juice, but this tastes fresher)
1-2 cloves of garlic, minced or 1 tsp. garlic powder
2 roma tomatoes, diced or 1/3 cup jarred salsa (or 1 tomato and a scant 1/4 cup salsa)
scant tsp. chili powder
1/2 tsp. cumin
Lawry's seasoned salt
pepper
When I made this, I just kept tasting as I went, so feel free to start small on the seasonings and work your way up until it tastes right to you. I started out by scooping the avocados into a bowl, and tossing them in lime juice so they wouldn't brown. I tossed in both types of onions, jalapeno, 1 tomato and a scant 1/4 cup salsa. I added garlic powder, chili powder, and cumin, and sprinkled the mixture liberally with Lawry's salt and pepper. Then I mashed everything together with a fork. I don't like my guacamole pureed into baby food, so I left it a little chunky. When I tasted it, it needed a bit more flavor, so I added a touch more chili powder, salt, and pepper. I like my guacamole to have a distinct citrus-y and onion-y flavor, so if you don't, cut back on the onions and the juice and just add them bit by bit to taste.
4-5 ripe Haas avocados
1/2 red onion, diced
2 green onions, chopped
1/2 small jalapeno, ribs and seeds removed, diced (optional)
juice of 2 limes (or you can use bottled lemon or lime juice, but this tastes fresher)
1-2 cloves of garlic, minced or 1 tsp. garlic powder
2 roma tomatoes, diced or 1/3 cup jarred salsa (or 1 tomato and a scant 1/4 cup salsa)
scant tsp. chili powder
1/2 tsp. cumin
Lawry's seasoned salt
pepper
When I made this, I just kept tasting as I went, so feel free to start small on the seasonings and work your way up until it tastes right to you. I started out by scooping the avocados into a bowl, and tossing them in lime juice so they wouldn't brown. I tossed in both types of onions, jalapeno, 1 tomato and a scant 1/4 cup salsa. I added garlic powder, chili powder, and cumin, and sprinkled the mixture liberally with Lawry's salt and pepper. Then I mashed everything together with a fork. I don't like my guacamole pureed into baby food, so I left it a little chunky. When I tasted it, it needed a bit more flavor, so I added a touch more chili powder, salt, and pepper. I like my guacamole to have a distinct citrus-y and onion-y flavor, so if you don't, cut back on the onions and the juice and just add them bit by bit to taste.
Chicken and Rice Burritos
I got this recipe from another blog, and it was a big hit. It also made a ton (for my little family), so I made them into frozen burritos for quick lunches. It's not fancy by any means, but pretty quick and filling. You can completely adapt this to your own family's tastes and size, too. I served them with homemade guacamole and blue corn tortilla chips.
2-3 chicken breasts, diced
1 6.9 oz. box Rice-a-Roni, Spanish flavor
2-3 Tbs. butter or olive oil
2 cups water
1 16 oz. jar salsa, any flavor or brand
1/2 green pepper, diced
1/2 red pepper, diced
1 small red onion, diced
1 can black beans, drained and rinsed
1 cup frozen corn (don't need to defrost)
6-10 tortillas, depending on size (Everyone raves about the uncooked kind from Costco, but since I didn't have time last night to make an extra trip, I just used regular Mission brand flour tortillas)
baby spinach, for serving
shredded cheese, for serving
guacamole, for serving
In a non-stick skillet over medium high heat, saute onions and bell peppers in butter or olive oil. When onions are translucent, add rice and chicken. When chicken and rice are starting to brown, add water, the seasoning packet from the rice, salsa, beans, and corn. Bring to a boil, then cover and simmer for 15-20 minutes until rice and chicken are cooked and the liquid is absorbed.
If you're ready to eat, fill tortillas with rice and chicken mixture, baby spinach leaves, cheese, sour cream, and guacamole. When I made some to freeze, I only added cheese to the rice-chicken mixture in the burritos, since I've never seen how guacamole and sour cream freeze, and I didn't want the spinach to wilt.
2-3 chicken breasts, diced
1 6.9 oz. box Rice-a-Roni, Spanish flavor
2-3 Tbs. butter or olive oil
2 cups water
1 16 oz. jar salsa, any flavor or brand
1/2 green pepper, diced
1/2 red pepper, diced
1 small red onion, diced
1 can black beans, drained and rinsed
1 cup frozen corn (don't need to defrost)
6-10 tortillas, depending on size (Everyone raves about the uncooked kind from Costco, but since I didn't have time last night to make an extra trip, I just used regular Mission brand flour tortillas)
baby spinach, for serving
shredded cheese, for serving
guacamole, for serving
In a non-stick skillet over medium high heat, saute onions and bell peppers in butter or olive oil. When onions are translucent, add rice and chicken. When chicken and rice are starting to brown, add water, the seasoning packet from the rice, salsa, beans, and corn. Bring to a boil, then cover and simmer for 15-20 minutes until rice and chicken are cooked and the liquid is absorbed.
If you're ready to eat, fill tortillas with rice and chicken mixture, baby spinach leaves, cheese, sour cream, and guacamole. When I made some to freeze, I only added cheese to the rice-chicken mixture in the burritos, since I've never seen how guacamole and sour cream freeze, and I didn't want the spinach to wilt.
Monday, July 26, 2010
The best traditional homemade pizza recipe
Pizza
Yield: 5 servings (serving size: 2 wedges)
Ingredients
1 cup warm water (100° to 110°), divided
10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
4 teaspoons olive oil
3/4 teaspoon kosher salt, divided
Cooking spray
1 tablespoon yellow cornmeal
3/4 cup Basic Pizza Sauce
1 1/4 cups (5 ounces) thinly sliced fresh mozzarella cheese
1/3 cup small fresh basil leaves
Preparation
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.
4. Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.
Nutritional Information
Calories:
421
Fat:
10.9g (sat 4.7g,mono 4.7g,poly 1g)
Protein:
16.9g
Carbohydrate:
62.8g
Fiber:
6.5g
Cholesterol:
22mg
Iron:
4.4mg
Sodium:
754mg
Basic Pizza Sauce
Yield: 6 servings (serving size: about 1/3 cup)
Ingredients
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 (28-ounce) can San Marzano tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
Preparation
1. Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
Nutritional Information
Calories:
66
Fat:
4.7g (sat 0.7g,mono 3.3g,poly 0.6g)
Protein:
1.2g
Carbohydrate:
6.2g
Fiber:
1.4g
Cholesterol:
0.0mg
Iron:
1.4mg
Sodium:
175mg
Calcium:
48mg
Try it and let me know what you think. It makes your house smell soooo yummy. Just an FYI, the dough is INCREDIBLY sticky and is supposed to be. I mixed it with my hands and spent 5 minutes trying to rub off as much as possible into the bowl. To make the crust I just kind of held it by the edge and rotated it around and let gravity do it's work. It really is a very simple recipe, just needs planning to make the dough the night before. But it's tasty and filling without the heavy food coma afterward!
Yield: 5 servings (serving size: 2 wedges)
Ingredients
1 cup warm water (100° to 110°), divided
10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
4 teaspoons olive oil
3/4 teaspoon kosher salt, divided
Cooking spray
1 tablespoon yellow cornmeal
3/4 cup Basic Pizza Sauce
1 1/4 cups (5 ounces) thinly sliced fresh mozzarella cheese
1/3 cup small fresh basil leaves
Preparation
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.
4. Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.
Nutritional Information
Calories:
421
Fat:
10.9g (sat 4.7g,mono 4.7g,poly 1g)
Protein:
16.9g
Carbohydrate:
62.8g
Fiber:
6.5g
Cholesterol:
22mg
Iron:
4.4mg
Sodium:
754mg
Basic Pizza Sauce
Yield: 6 servings (serving size: about 1/3 cup)
Ingredients
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 (28-ounce) can San Marzano tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
Preparation
1. Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
Nutritional Information
Calories:
66
Fat:
4.7g (sat 0.7g,mono 3.3g,poly 0.6g)
Protein:
1.2g
Carbohydrate:
6.2g
Fiber:
1.4g
Cholesterol:
0.0mg
Iron:
1.4mg
Sodium:
175mg
Calcium:
48mg
Try it and let me know what you think. It makes your house smell soooo yummy. Just an FYI, the dough is INCREDIBLY sticky and is supposed to be. I mixed it with my hands and spent 5 minutes trying to rub off as much as possible into the bowl. To make the crust I just kind of held it by the edge and rotated it around and let gravity do it's work. It really is a very simple recipe, just needs planning to make the dough the night before. But it's tasty and filling without the heavy food coma afterward!
Monday, February 8, 2010
Jen's Favorite Buttercream Frosting
I LOVE frosting! In fact, yesterday Morgan (4) said..."I think we should make cupcakes because then I can lick the frosting right off the top," and I laughed out loud because I knew EXACTLY where he learned that from! ;) Anyway, I have tried a lot of recipes for buttercream frosting and I have never been head over heels in love with one, so finally I decided to break the mold and experiment instead of following recipes that were never just right.
Seth doesn't like frosting - at all - it is almost like a Jack Sprat thing - I eat his frosting he eats my cake, but when I made this frosting, he loved it! Yesterday I took cupcakes with this frosting to a baby blessing and I had a couple of requests for the recipe, so without further ado, I give you my favorite buttercream frosting recipe - and it is easy! There are a lot of extra instructions I am adding in because I learned a lot about frosting success while experimenting so I am sharing with you...I will list the un-noted recipe below the noted one if you want it easier to read!(One note: because this is modified I usually eyeball it and don't measure precisely, so if it doesn't taste just right to you, don't be afraid to make adjustments!)
1 cup butter (room temperature - if you don't store your butter at room temperature, you can put it in the microwave in a small bowl on defrost for 10-20 seconds and it will soften without melting)
1/2 - 2/3 cup crisco shortening (I don't measure this I just add 2 large heaping spoonfuls)
2 Tbsp. pure vanilla extract (not immitation vanilla - the pure stuff makes a difference - if you want white frosting, get the clear vanilla extract - McCormicks and Watkins make good ones)
2 tsp. almond extract (optional, but it really neutralizes the taste of the powdered sugar...sometimes I substitute other flavors here, but I always add at least 1/2 tsp. of almond extract)
4 cups confectioners sugar
4 Tbsp. cream or milk (you can use either or both, but I have found that I like the taste best when I use 3Tbsp cream and 1 Tbsp milk)
1/2 tsp. glycerin (optional - this thickens up your frosting to counteract the liquid food coloring or flavors without more powdered sugar)
I usually mix this in my kitchenaid with the whipping attachment, but if you are using a handmixer, I recommend using your whipping attachment. Cream butter and crisco until smooth. Add vanilla and almond extract and whip. Gradually mix in powdered sugar 1 cup at a time - scraping sides as needed. Add milk. Whip for 2-3 minutes. Adjust ingredients to taste. Add glycerin if needed.
Adjustable ingredients:
To thicken a lot without more butter taste add more crisco.
If it is too powdery add more milk or cream.
If it is the right consistency but tastes too much like powdered sugar add more vanilla or almond extract.
If it tastes just right, but isn't thick enough add more glycerin.
Recipe without notes:
1 cup butter, room temperature
1/2 - 2/3 cup crisco shortening
2 Tbsp. pure vanilla extract
2 tsp. almond extract
4 cups confectioners sugar
4 Tbsp cream or milk
1/2 tsp. glycerin (optional)
Cream butter and crisco until smooth. Add vanilla and almond extract and whip. Gradually mix in powdered sugar 1 cup at a time - scraping sides as needed. Add milk. Whip for 2-3 minutes. Add glycerin.
Seth doesn't like frosting - at all - it is almost like a Jack Sprat thing - I eat his frosting he eats my cake, but when I made this frosting, he loved it! Yesterday I took cupcakes with this frosting to a baby blessing and I had a couple of requests for the recipe, so without further ado, I give you my favorite buttercream frosting recipe - and it is easy! There are a lot of extra instructions I am adding in because I learned a lot about frosting success while experimenting so I am sharing with you...I will list the un-noted recipe below the noted one if you want it easier to read!(One note: because this is modified I usually eyeball it and don't measure precisely, so if it doesn't taste just right to you, don't be afraid to make adjustments!)
1 cup butter (room temperature - if you don't store your butter at room temperature, you can put it in the microwave in a small bowl on defrost for 10-20 seconds and it will soften without melting)
1/2 - 2/3 cup crisco shortening (I don't measure this I just add 2 large heaping spoonfuls)
2 Tbsp. pure vanilla extract (not immitation vanilla - the pure stuff makes a difference - if you want white frosting, get the clear vanilla extract - McCormicks and Watkins make good ones)
2 tsp. almond extract (optional, but it really neutralizes the taste of the powdered sugar...sometimes I substitute other flavors here, but I always add at least 1/2 tsp. of almond extract)
4 cups confectioners sugar
4 Tbsp. cream or milk (you can use either or both, but I have found that I like the taste best when I use 3Tbsp cream and 1 Tbsp milk)
1/2 tsp. glycerin (optional - this thickens up your frosting to counteract the liquid food coloring or flavors without more powdered sugar)
I usually mix this in my kitchenaid with the whipping attachment, but if you are using a handmixer, I recommend using your whipping attachment. Cream butter and crisco until smooth. Add vanilla and almond extract and whip. Gradually mix in powdered sugar 1 cup at a time - scraping sides as needed. Add milk. Whip for 2-3 minutes. Adjust ingredients to taste. Add glycerin if needed.
Adjustable ingredients:
To thicken a lot without more butter taste add more crisco.
If it is too powdery add more milk or cream.
If it is the right consistency but tastes too much like powdered sugar add more vanilla or almond extract.
If it tastes just right, but isn't thick enough add more glycerin.
Recipe without notes:
1 cup butter, room temperature
1/2 - 2/3 cup crisco shortening
2 Tbsp. pure vanilla extract
2 tsp. almond extract
4 cups confectioners sugar
4 Tbsp cream or milk
1/2 tsp. glycerin (optional)
Cream butter and crisco until smooth. Add vanilla and almond extract and whip. Gradually mix in powdered sugar 1 cup at a time - scraping sides as needed. Add milk. Whip for 2-3 minutes. Add glycerin.
Thursday, January 28, 2010
Super Easy Black Bean Chili
Super Easy Black Bean Chili
by Erin Taylor
This chili is super fast, super easy, and super good! Make some on a cold night and serve with your favorite cornbread and honeybutter! (I use Marie Callendar's brand!)
Easy Mexican Salad recipe follows using same chili! It's delicious!!!
1 lb. ground beef or turkey
1 can chopped tomatoes
1 can corn (drained)
1 can black beans (red beans would work, too, but black has more flavor!)
2 C. water
2 tsp. chopped garlic (or garlic powder)
1 Tbsp. ground Cumin
1 Tbsp. Chili Powder
Salt and pepper
Brown the meat in a pot. (making this all in one pot saves dishes!)Drain any excess fat. Add contents of cans, garic, and seasonings. Let simmer for about 10 minutes. Serve with a dollop of sour cream and shredded cheese.
*hint- this chili is PERFECT as an Easy Mexican Salad! Crumble corn tortilla chips onto a plate. Top with shredded lettuce. Pour chili over the top. Add shredded cheese, sour cream,sliced olives, and salsa. Enjoy!!!
by Erin Taylor
This chili is super fast, super easy, and super good! Make some on a cold night and serve with your favorite cornbread and honeybutter! (I use Marie Callendar's brand!)
Easy Mexican Salad recipe follows using same chili! It's delicious!!!
1 lb. ground beef or turkey
1 can chopped tomatoes
1 can corn (drained)
1 can black beans (red beans would work, too, but black has more flavor!)
2 C. water
2 tsp. chopped garlic (or garlic powder)
1 Tbsp. ground Cumin
1 Tbsp. Chili Powder
Salt and pepper
Brown the meat in a pot. (making this all in one pot saves dishes!)Drain any excess fat. Add contents of cans, garic, and seasonings. Let simmer for about 10 minutes. Serve with a dollop of sour cream and shredded cheese.
*hint- this chili is PERFECT as an Easy Mexican Salad! Crumble corn tortilla chips onto a plate. Top with shredded lettuce. Pour chili over the top. Add shredded cheese, sour cream,sliced olives, and salsa. Enjoy!!!
Monday, January 4, 2010
Healthier Taco Salad
So, in line with my post about trying to eat healthier and cook more often, tonight I went to the grocery store. There's nothing more refreshing for me than to clean out my fridge, clean out my cupboards, clean the kitchen, then go to the store and fill up my fridge and cupboards with healthy, fresh foods. I'm also making an effort to make better choices at the store when I can--watching sales, using coupons, and buying organic and local as much as possible. Since my fridge was practically bare, I can't believe I was able to buy about 10 days' worth of meals (3 a day plus snacks), all organic produce, for under $200.
Anyhow, I had some ground turkey breast in my freezer that I wanted to use up, so I came up with this recipe (it made enough for 2 very generously portioned salads--probably too generous--and enough leftovers for lunch tomorrow too):
1 pound ground turkey breast
1 can black beans, rinsed and drained*
1 packet of organic, low sodium taco seasoning mix
1 medium red onion, diced
1 avocado, diced and tossed in 1 tsp. lime juice
blue corn tortilla chips**
romaine lettuce
green onions
shredded cheese
fat free sour cream
fresh salsa
sliced olives
1. In a nonstick skillet, saute onions in 1 tsp olive oil. Add ground turkey breast and taco seasoning, letting it brown while breaking up with a wooden spoon. Add black beans when turkey is nearly cooked through.
2. Layer turkey-bean mixture with a few chips, cheese, romaine lettuce, olives, green onions, diced avocado, sour cream, and salsa.
*I used to really hate beans. But since my husband grew up eating tons of Mexican food in southern California, he made me try them again...and now I love them! They are such a quick way to get protein and complex carbohydrates, plus they're super cheap. I think black beans have the most health benefits, but feel free to substitute whatever you have.
**I had blue corn tortilla chips from Whole Foods in my pantry. I read that as far as tortilla chips go, blue corn chips have at least some antioxidants in them despite the fact that they're chips and therefore a splurge. They're really tasty too, but again, substitute what you have.
Anyhow, I had some ground turkey breast in my freezer that I wanted to use up, so I came up with this recipe (it made enough for 2 very generously portioned salads--probably too generous--and enough leftovers for lunch tomorrow too):
1 pound ground turkey breast
1 can black beans, rinsed and drained*
1 packet of organic, low sodium taco seasoning mix
1 medium red onion, diced
1 avocado, diced and tossed in 1 tsp. lime juice
blue corn tortilla chips**
romaine lettuce
green onions
shredded cheese
fat free sour cream
fresh salsa
sliced olives
1. In a nonstick skillet, saute onions in 1 tsp olive oil. Add ground turkey breast and taco seasoning, letting it brown while breaking up with a wooden spoon. Add black beans when turkey is nearly cooked through.
2. Layer turkey-bean mixture with a few chips, cheese, romaine lettuce, olives, green onions, diced avocado, sour cream, and salsa.
*I used to really hate beans. But since my husband grew up eating tons of Mexican food in southern California, he made me try them again...and now I love them! They are such a quick way to get protein and complex carbohydrates, plus they're super cheap. I think black beans have the most health benefits, but feel free to substitute whatever you have.
**I had blue corn tortilla chips from Whole Foods in my pantry. I read that as far as tortilla chips go, blue corn chips have at least some antioxidants in them despite the fact that they're chips and therefore a splurge. They're really tasty too, but again, substitute what you have.
Roasted Winter Vegetables: Updated
With the beginning of a new year, I always try to make one of my resolutions an effort to cook healthier and more frequently (as opposed to going out). Do you ever find that when you make the effort to buy great produce, plan meals, and eat at home, you eat healthier and save money? I sure do. So I'm trying my best to eat better, which means a variety of colorful, healthy foods while saving money (and getting my husband to eat something besides bean burritos!).
For Christmas Eve with my family, I knew I wanted to make these roasted veggies. My hands-down favorite way to eat veggies is after they've been roasted in the oven, and even my super picky husband always gets seconds when I make them. But since we were having a lot of people over for Christmas Eve dinner, I wanted to change them up a bit, especially since we were already having mashed potatoes. So here's what I did (and they were oh so delicious):
1 sweet potato
1 yam
6-8 carrots
4 parsnips
1 red bell pepper
1/2 bag frozen pearl onions, defrosted
2 Tbs. olive oil
1 packet McCormick toasted onion & garlic potato seasoning (I'm sure you could replicate this with salt, pepper, garlic powder, and onion flakes)
Peel and cut veggies into 1 inch pieces. Toss with olive oil and seasoning, then spread onto a rimmed cookie sheet. Roast at 425 for 20-25 minutes, or until just tender. Then broil an additional few minutes until everything is browned and crispy.
If you have leftovers (since this makes a ton), and you like veggie soup, just puree all the veggies in a blender with chicken broth, then reheat.
For Christmas Eve with my family, I knew I wanted to make these roasted veggies. My hands-down favorite way to eat veggies is after they've been roasted in the oven, and even my super picky husband always gets seconds when I make them. But since we were having a lot of people over for Christmas Eve dinner, I wanted to change them up a bit, especially since we were already having mashed potatoes. So here's what I did (and they were oh so delicious):
1 sweet potato
1 yam
6-8 carrots
4 parsnips
1 red bell pepper
1/2 bag frozen pearl onions, defrosted
2 Tbs. olive oil
1 packet McCormick toasted onion & garlic potato seasoning (I'm sure you could replicate this with salt, pepper, garlic powder, and onion flakes)
Peel and cut veggies into 1 inch pieces. Toss with olive oil and seasoning, then spread onto a rimmed cookie sheet. Roast at 425 for 20-25 minutes, or until just tender. Then broil an additional few minutes until everything is browned and crispy.
If you have leftovers (since this makes a ton), and you like veggie soup, just puree all the veggies in a blender with chicken broth, then reheat.
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