Monday, November 30, 2009
1 T. oil
2 boneless, skinless chicken breasts, cut into chunks
1 clove garlic, minced
1 1/4 cup uncooked rice
2 cans chicken broth
1 T. lemon peel
1/2 T. pesto
1/2 t. pepper
1/4 cup parmesan cheese
In a large skillet, saute chicken and garlic in oil. Stir in rice, broth, lemon, pesto & pepper. Cover and simmer 20-25 minutes, or liquid is absorbed and the rice is cooked. Sprinkle with parmesan cheese just before serving.
K, now my variations:
I never have chicken broth, so I used water and bouillon cubes and made my own. I also never use a real lemon, I use lemon juice instead (still about a tablespoon, maybe a little more, depends on how lemon-y you want it). I also never use pesto, I just sprinkle some Italian Seasoning over the whole thing instead. I usually use real garlic, but I discovered I didn't have any this time, so I used garlic salt. This is really easy to make and it makes a TON. Cory and I both had generous helpings, and we've got enough leftovers for at least 3 more servings.
Friday, November 27, 2009
3 Tablespoons of Olive Oil
1 Pound Shrimp
2-3 Garlic Cloves
1/4 Teaspoon Oregano
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 ( 14 to 15 ounce) can of Diced Tomato, drained
3/4 Cup Heavy Cream
1/2 Teaspoon fresh Lemon Juice
1/2 Pound Capellini or Spaghetti
Heat Oil in a 12 inch heavy skillet over medium-high heat until it shimmers, then cook Shrimp and garlic with Oregano, salt, and peper, turning once, until golden, about 2 minutes. Stir in Tomato. Add Cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in Lemon Juice.
Meanwhile cook Noodles until done. Drain.
Serve immediately, topped with Shrimp and sauce.
Wednesday, November 18, 2009
Monday, November 9, 2009
3 potatoes, diced into 1/2 inch pieces
3 cups frozen broccoli
2 cans vegetable broth (or about 3 cups)
dash of onion salt
3 cups monterey jack cheese, shredded
In medium saucepan, bring potatoes, broccoli, vegetable broth and onion salt to a boil. Drop heat to medium and simmer about 10 minutes or until potatoes are soft. Left cool about 5-10 minutes.
Blend soup with the cheese. I put about 1/3 of the mix in blender with 1/3 of the cheese and then kept layering until my blender was about 2/3 full, then I pureed. Add a little more mixture little by little until all is blended. (I mixed the last portion in unblended because I like some chunks.)
I didn't think my family would eat it because it looked like green glump, but my 2-year-old downed three bowls. We'll be making it again.
Saturday, November 7, 2009
This makes 1 dozen cinnamon rolls, and it can be doubled very easily.
1/2 C. Milk
1/4 C. Butter
1/2 C. Water
1 1/2 t. Active dry yeast
1/2 C. Sugar
1/2 t. Salt
1-2 t. Vanilla
3-4 C. Flour
1 t. Cinnamon
1 C. Brown sugar
1/4 C. Butter softened
1 C. Powder sugar
4 oz. (1/2 pack) Cream cheese
1 1/2 t. Butter
1/2 t. Vanilla
1 1/2 T. Milk
1- Warm the milk in a small saucepan until it bubbles, remove from heat. Mix in butter, stir until melted. Add water and cool to lukewarm.
2- In large bowl, combine milk mixture, with remaining ingredients, except flour. Stir in Flour 1/2 C. at a time. Dough will be slightly sticky. place on floured surface and kneed until smooth and elastic. About 8 minutes. (If you have a kitchen aid mixer you can skip this part.)
3- Roll dough into a 12x9 in. rectangle. In a bowl stir together brown sugar and cinnamon. Butter dough, sprinkle with sugar and cinnamon. Roll up down. (To seal the seam you can use a little bit of water.)
4- Cut into 12 slices (Dental floss works the best.) Place rolls into a greased 13x9 in. pan. Cover and let rise until double, about 1 hour. Preheat oven to 375 degrees F.
5- Bake in oven about 20 min. or until golden brown on the tops.
6- Mix together ingredients for frosting, spread over warm cinnamon rolls and serve!
If you want to make these ahead you can place them in the fridge before letting them rise. Then when you are ready to cook them just let them sit and rise 60-90 min. before baking.
Monday, October 26, 2009
Here is my Chili recipe. I kind of made it up so I don't have exact measurements and I didn't write it down so I'm hoping that my horrible memory will remember it...
1 lb. Ground beef cooked and drained
1 can diced tomatoes
1 can tomato sauce
1 can diced green chilies
2 cans of beans (I used black and white kidney, any work.)
1 T. Chili powder
2 T. Worcestershire sauce
2 t. Cumin
1 t. Onion powder
1 t. Salt
1 t. Pepper
Mix all ingredients in a pot and heat through. This is great served with corn bread.
The spices are not exact measurements. I just guessed, so you'll have to do it all to taste.
You can also add about 2 T. liquid smoke to your chili if you want a smokey taste. It's found with the condiments.
You can use any meat you want, ground Turkey, chicken, beef chunks, whatever your preference.
Like I said I used a couple of different beans in my chili, but you can use any kind you like.
Thursday, October 1, 2009
4-5 pork chops ( cut 3/4" thick)
1 CAN of cream of celery soup
1/2 CUP apple juice or water (I use apple juice)
2 TBS spicy brown mustard
1 TBS honey
generous DASH of pepper
1. In a medium skillet over medium-high heat, heat the oil. Add chops and cook 10 minutes or until browned. Set aside, pour off fat.
2. Add soup, juice, mustard, honey and pepper. Bring to a boil and return the chops to the pan. Reduce heat to low. Cover and cook 10-15 minutes or until chops are no longer pink.
We serve this over rice with some kind of veggie and salad on the side. Super good!
Monday, September 28, 2009
Wednesday, September 2, 2009
Monday, August 31, 2009
1 unbaked Pie crust
3/4 c. White sugar
2 T. flour
1/3 t. Salt
1 c. Sour cream
1 t. Vanilla
2 c. Sliced Peaches (I haven't tried it, but I'm sure that any fruit could work.)
1/3 c. Flour
1/3 c. Brown sugar
1 t. Cinnamon
1/4 c. Butter softened
-Preheat oven to 400 degrees.
-Prepare pie crust in pie dish, set aside.
-Whisk together sugar flour and salt. Beat in sour cream, eggs and vanilla
-Stir in peach/fruit mix together and pour into pie dish.
-Bake pie for 15 minutes. Reduce oven temperature to 350 degrees, continue baking until filling is set, approx. 30 minutes.
- Mix together ingredients for crumb topping until mixture resembles coarse crumbs. Sprinkle evenly over pie.
- Return oven temperate to 400 degrees. Place pie back in oven and continue cooking for 10 minutes.
-Remove and cool for 10 minutes before serving.
This is my grandmother's cookie recipe. She is much better at making them then I, but they are the best in the world.
This recipe makes I don't know how many cookies, around 5 dozen or so.
2 c. Shortening
2 C. Brown sugar
1 C. Sugar
1 T. Vanilla
1 T. Milk
1 t. Baking soda
1 t. Salt
5 C. Flour
1 12 oz. Bag Chocolate Chips
Cream together shortening and sugars. Mix in eggs one at a time. Add vanilla and milk. Mix dry ingredients together, then add gradually to sugar mixture. Stir in chocolate chips.
Bake in oven @ 350 degrees for 8 min.
Monday, August 24, 2009
2 lg. tomatoes, diced
2 lg. cucumbers, diced
1 can black pitted olives, sliced
1 (18 oz.) bottle Italian dressing
1 jar McCormick salad supreme seasoning (do not substitute this seasoning)
Cook spaghetti; drain well and rinse with cold water. Mix spaghetti and vegetables. Add olives and salad dressing.
Wednesday, July 15, 2009
1/2 cup mayonnaise
2 T. mustard
1 T. honey
1 t. apple cider vinegar
2 green onions, chopped
Boneless, skinless chicken breasts
Mix mayonnaise, mustard, honey, vinegar and onions. Grill chicken breasts and brush with mixture.
I used low-fat mayonnaise and it tasted fine. I also left out the green onions cause I don't like them. Some of the mixture kept falling of the chicken and making a mess on the grill... so next time we make this, I'm going to grill the chicken a little bit then brush on the mixture so it sticks better. Still, this was very, very tasty -- and very simple. I served it with brown rice and some veggies. It also tastes good warmed up, as leftovers.
Tuesday, July 14, 2009
We tried just mixing actual cookie dough into ice cream, but the secret we've found is baking the cookies for half the time you're supposed to. This melts the chocolate chips into a deliciously gooey state and leaves you with ideal doughy cookies to break into pieces and mix into your ice cream.
We're whipping up new kinds of cookie dough every few days for this indulgence. Yummy.
Saturday, June 20, 2009
Friday, June 12, 2009
So I've really been a slacker on posting anything, but I got this recipe on the web from a friend and they are amazing cupcakes. I don't really like coconut, but I loved these moist cupcakes!! They are anything but fat free, but hope you enjoy. Jessica C.
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted
Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.
Wednesday, June 10, 2009
1/3 cup apple cider vinegar
3/4 cup sugar
1 t dried mustard
1 t salt
1 1/2 T dried minced onion
1 cup canola oil
1 1/2 t. poppy seed
Mix ingredients. Let sit for 30 minutes, then shake well. Serve with baby spinach, sliced strawberries, thinly sliced red onions* and sliced almonds.
*I never add the onions cause I don't like them.
This dressing makes a good amount, but keeps well in the fridge. Just make sure to shake before drizzling over your salad. Yum!
Friday, June 5, 2009
2-3 chicken breasts cooked and cubed or shredded
1/2 bag cooked pasta of choice. Bow tie works great
1/2 bottle caesar dressing
shredded lettuce of choice
Other vegetables of choice. We like shredded carrots, olives, corn, black beans...
Cook chicken & noodles. let cool. Once cool, place all ingredients in a bowl, including dressing, toss & enjoy. So easy and oh so good!
Thursday, June 4, 2009
Thursday, May 21, 2009
CAFE RIO PORK
1 pork roast (the one I used was about 3 lbs.)
1 C. brown sugar
1 C. worcestershire sauce
1 tsp. dried oregano
1 tsp. ground ginger
1 tsp. salt
1 tsp. chili powder
1 tsp garlic powder
2 Tbsp. dehydrated, minced onions
Combine all ingredients in slow cooker, then place roast on top. Cook on "low" for 6-8 hours, flipping the roast once, about halfway through cooking. One hour before serving, shred the pork, remove any bones, and stir in 1 cup brown sugar and 1 cup red enchilada sauce. Allow to cook for remaining time, and serve warm.
Sunday, May 17, 2009
Preheat oven to 350 degrees
1 lb. ground beef (or turkey)
1/2 onion chopped
1/2 green pepper chopped
1 can diced tomatoes
1 can black beans drained (or whatever beans on hand)
1 can corn drained
1 packet Taco seasoning
2 cups cheddar cheese
10-12 white corn tortillas cut into strips
Brown beef and add onions and pepper, cook until soft. Add seasoning and stir well. Add tomatoes, beans, and corn, let simmer for 5 minutes.
Cover bottom of 9X12 casserole dish with 1/2 of tortilla strips. Spoon half of hamburger mixture over tortillas. Sprinkle half of shredded cheese over top and repeat layers.
Cook 10 minutes or until cheese melts.
Serve with chopped olives, lettuce and sour cream.
Prep Time: 20 minutes
Cook Time: 60 minutes
10 oz. can condensed reduced fat and sodium cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1-1/4 cups shredded Cheddar cheese
3-1/2 cups frozen hash brown potatoes, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded Cheddar cheese
1-1/2 cups crushed potato chips
Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.
Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings
To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.
Wednesday, May 13, 2009
1-2 lb. Pork tenderloin (you could use chicken or beef as well.)
1 C. Brown sugar
2 C. Salsa
Mix sugar & Salsa, pour over pork. Cook in crock pot for 8 hrs. on low. Remove pork, shred, and return to salsa. Serve with tortillas.
I don't have a crock pot, and I'm cheap when it comes to meat. I cooked pork chops, by boiling them in water until done. Then I shredded them. I mixed the salsa & sugar together, then I boiled it. I added the shredded pork and then let it simmer, covered for about 1 hr. It still turned out great.
Green Chile Rice:
1 C. Rice
2 C. Chicken broth
4 oz. diced green chiles
1/2 C. diced onion
1 t. Oregano
1/2 t. Salt
1-2 t. Cumin
Mix together and cook as usual.
I made these into burritos, layering rice, black beans and pork. Then I melted cheese ontop. They were so good.
Sunday, May 3, 2009
1 cups Sugar
1/2 cup Margarine
3 Tablespoons Cocoa
1/4 teaspoon Salt
6 Tablespoons Milk
1 teaspoon Vanilla
3 cups Rolled Oats
1 cup Crispy Rice Cereal
1. Mix oatmeal and crispy rice cereal together in a bowl.
2. In a saucepan, bring sugar, margarine, cocoa, salt, and milk to a boil. Add vanilla and stir.
3. Add chocolate mixture to oatmeal mixture. Stir.
4. Drop by teaspoonfuls onto cookie sheet or wax paper. For less crumbly cookies, smash the cookie mixture against the side of the pan or bowl, or your hand (if cool enough to handle).
5. You can make balls with your hands (if cool). Let cool.
Makes about 90-100 small teaspoon sized cookies.
Note: Add a little more milk if it gets too crumbly and warm up for a small amount of time.
1 1/2 cup Boiled Water
1 cup Oatmeal
1/2 cup Margarine or Butter
1 cup Sugar
1 cup Brown Sugar
1 1/3 cup Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1 cup Chopped Pecans
1 cup Coconut
1 cup Brown Sugar
1/4 cup Milk (can be evaporated milk)
1/4 cup Margarine or Butter
1 teaspoon Vanilla
Pour water over oats. Add margarine. Beat eggs and then add to oats. Add sugars. Mix. Add flour, baking soda, cinnamon, salt, and nutmeg. Mix together.
Bake at 350° for 20 minutes.
For frosting, heat all ingredients together in saucepan on stove. Pour over cake and broil in oven for a few minutes. Watch carefully.
1 cup flour
PREHEAT oven to 375°F. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.
DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.
Kraft Kitchens Tips
1 cup Butter
1 1/2 cup Brown Sugar
1 1/2 cup Sugar
3/4 teaspoon Vanilla
3/4 teaspoon Corn Syrup
1 1/2 cup Peanut Butter
2 1/4 teaspoon Baking Soda
4 1/2 cup Oatmeal
2 cup Flour
1/2 cup each kind of chip (butterscotch, chocolate, white)
Mix all ingredients together. Drop onto cookie sheet. Bake at 350° for 10 minutes.
2 cups Oatmeal
1 cup packed Brown Sugar
1/2 cup Sugar
1 cup Flour
1/4 teaspoon Salt
1 teaspoon Baking Soda
1/4 cup Hot Water
1/2 cup Shortening, melted
1 teaspoon Vanilla
2 Tablespoons Water
In a mixing bowl, combine oatmeal, brown sugar, sugar, flour, and salt. Combine baking soda and water and stir in oatmeal mixture. Stir well. Add shortening and vanilla. Add 2 Tablespoons water to help them stick together (a few Tablespoons more if needed) when you roll into walnut-sized balls and place on a greased cookie sheet. Bake at 350° for about 10 minutes or until golden-brown. Makes about 36 cookies.
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup oats (quick or old fashioned)
1/3 cup butter or margarine, softened slightly
3/4 teaspoon cinnamon, plus extra
3/4 teaspoon vanilla
Ice Cream or Cream, if desired
Heat oven to 375 degrees. Grease bottom and sides of an 8 inch square pan with shortening. Spread apples in the pan. Sprinkle apples vanilla and extra cinnamon. In a medium bowl, cut butter into remaining ingredients (except ice cream) until well mixed; sprinkle over apples.
Bake for about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.
I usually double the recipe for the topping and fill a 9x13 pan with apples to make a larger batch.
1/2 cup butter
1/2 cup brown sugar
1/2 cup granulated white sugar
1 1/4 cups blended oatmeal*
5 oz Hershey chocolate bar, grated
6 oz chocolate chips
1 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
3/4 cup chopped nuts (optional)
*Measure oatmeal and blend in blender to a fine powder.
Cream butter and both sugars. Add egg and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, Hershey bar and nuts. Roll and place 2 inches apart on a cookie sheet. Bake for 10 minutes at 375. Yield is 2-3 dozen depending on how big you make the cookie.
I don't like chocolate, so I usually use white chocolate chips, coconut and pecans for a macadamia style cookie. The dough also freezes really well. I can fit a double batch in my Bosch bowl so I make all of it into dough balls and freeze half of them on a cookie sheet in the freezer, then put the balls into a freezer bag for quick cookies later on. They cook better if they can thaw a little first, or just don't cook them for quite as long without checking on them (they might need to be smashed down with a fork half-way through).
Monday, April 27, 2009
BBQ sauce (whatever brand you prefer)
That's it. Oh, and a barbeque. Mix equal parts barbeque sauce and Italian dressing, and let the chicken marinade. We never have the forethought to let ours marinate for long... yesterday we let them marinate for about 20 minutes and then got really hungry and threw them on the bbq. I know it sounds like a random combination, but trust me, it's good. We served them with a baked potato and some rolls. Easy-smeasy ... and really yummy.
Monday, April 6, 2009
Take 2 white cups rice, 4 cups water and 2 teaspoons vinegar, put them in a microwave safe dish. Cover the dish tightly with plastic wrap and microwave for 20 minutes.
That's it. It's amazing. No really. Go try it.
Tuesday, March 31, 2009
2/3 cup Flour sifted
2/3 cup Milk
2 Tbs Butter softened
1 Tbs Sugar
1/2 Tsp Salt
Beat eggs until they are yellow.
Add the rest of the ingredients, beating the mixture until it is smooth.
Spray two 9 inch round pans with Pam.
Pour batter evenly into both.
Bake at 400 degrees for 15-20 minutes.
When they are done, they will be puffed up and slightly brown.
6 oz. (half a can) of frozen Orange Juice Concentrate
1 Stick of Butter
1 Cup of Sugar
Combine ingredients in a saucepan. Bring to a boil and then let boil for a minute or so to let the sauce thicken slightly.
Serve Orange Syrup over pancakes for a delicious meal.
Friday, March 27, 2009
12 oz. Wide egg noodles
3 C. Whipping cream
1 1/2 C. Whole Milk
1 T. Flour
1/2 t. Salt
1/4 t. Black pepper
1/2 T. Italian seasoning
1-8 oz. Bag Italian 5 cheese blend
4 oz. Cooked diced ham (optional, and yes, you may add more or less.)
Directions: Preheat oven to 450 degrees. Grease a 13 x 9 in. pan, set aside. Cook noodles in salted water until tender, but still a little firm, approx. 5 min. Drain.
Whisk cream, milk, flour, and spices. Mix in Cheese 1/2 the bag of cheese. Add noodles until coated. Pour into baking dish. Sprinkle noodles with ham and remaining cheese. Bake until cheese melts, and sauce bubbles, approx 15-20 min. Let stand 10 min. before serving.
I'm not kidding when I say that this is so good. My Grandma use to make this when we lived with her. 4 of us would finish off the entire pan. The leftovers are great to. I always like to add extra milk to the leftovers so that they are still juicy. Enjoy!
Friday, March 13, 2009
Anyone have any nice and easy squash recipes/preparation tips? I'm talking all kinds of squash. And while you're at it, I'll take any other veggie side dish recipes.
Wednesday, March 11, 2009
Tomato Bisque Soup
1/2 c onion, diced
1/2 c butter, divided
2 garlic cloves minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes
1 (6 oz can) tomato paste
4 c chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper
4 t honey
1 1/4 c heavy cream
2/3 c half & half
In a large pot, melt 6 T butter. Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is SOFT and translucent. Add tomatoes, tomato paste, and chicken stock and heat to simmer. In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half & half.
Remember back in elementary school, when the cafeteria people actually cooked? Not just warmed up pre-packaged meals, but actually made things from scratch? I always looked forward to tacos ... and peanut butter fingers. Apparently peanut butter fingers are a 'western' thing, because no one out here on the east coast has ever heard of them. And no, they're not a Mormon thing either, since no one in my ward had heard of them either. So, without further adue, here's the recipe, as received from someone who worked in a Davis County School District cafeteria (back when they actually cooked...)
Peanut Butter Fingers
¾ cup margarine (I use butter)
¾ cup white sugar
¾ cup brown sugar
Then mix in:
1 ½ teaspoon vanilla
¾ cup peanut butter
Mix then add:
2 cups flour
¾ teaspoon baking soda
½ teaspoon salt
Mix then add:
2 cups quick oatmeal
Spread on a greased cookie sheet (17x13)
Bake at 325 for 8-10 minutes. Don’t over bake, they will look slightly underdone when you take them out. While they are still warm, spread a layer of peanut butter on top. Let cool then top with chocolate icing.
½ cube butter
1/6 cup milk (half of a 1/3 measuring cup)
2 T. cocoa
Approximately ½ bag of powdered sugar
Melt butter and milk on stove, then remove from heat and beat in cocoa and powdered sugar (I use an electric mixer). Spread on peanut butter fingers.
*this icing recipe works really well for a chocolate sheet cake – just double it*
Tuesday, March 10, 2009
½ cup whipping cream
½ cube butter
1 cup sour cream
4 oz. cream cheese
(I always add some grated parmesan cheese and some garlic salt to taste)
Put all ingredients in a sauce pan and bring to a boil then turn down the heat and cook for 5 more minutes on low heat. Add cooked chicken cubes, if desired. Serve over cooked fettuccine noodles.
First up, blueberry muffins. This is the best recipe I've ever found, hands down.
2 c. flour
2/3 c. sugar
3 t. baking soda
1 t. salt
1/2 c. vegetable oil
3/4 c. milk
Blueberries (fresh or frozen)
Combine dry ingredients in a large mixing bowl. Add all wet ingredints at the same time and stir. Add blueberries last. Put in muffin cups and bake at 400 for 20 minutes, or until muffins are done.
Monday, March 9, 2009
1 stick of butter, melted
2 ripe bananas, mashed
2 cups Bisquick
Mix bananas and Bisquick until it becomes a sticky mixture. Pour melted butter in bottom of cupcake holder. Add spoonful of brown sugar. Drop Bisquick banana mixture in each mixture to half full. Bake at 350 degrees until golden brown. Best eaten warm.
Consider the first time you make this a pleasant experiment, and subsequent times you can adjust the amount of butter/brown sugar to your liking. When I make it, I get about 12 Sticky Buns, but you can easily stretch it to more.
Wednesday, March 4, 2009
1 1/4 Cups raspberry juice
2 scoops raspberry sherbet
1 cup ice
1/2 cup raspberries
1/2 cup strawberries
Blend to desired consistency
Edit: To make it more healthy, use 1/2 -1 cup plain or vanilla yogurt in place of the sherbet
Thursday, February 26, 2009
1 cup corn meal
3/4 cup all purpose flour
1/2 cup sugar
1/4 cup wheat germ
1 1/4 teaspoons baking powder
3/4 cup evaporated milk or buttermilk (non fat/low fat)
1/4 cup vegetable oil
1/4 cup plain yogurt (non fat)
1 large egg
1 large egg white
1-2 cups fresh or frozen blueberries
Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl.
Combine milk, vegetable oil, yogurt, egg and egg white in small bowl, stir until blended.
Add to corn meal mixture, stirring just until moistened.
Gently fold in blueberries.
Spoon batter into prepared muffin cups, filling 3/4 full.
Bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.
**** I made these yesterday and I LOVED them, but when everyone else in the house tried them, they weren't as thrilled. They liked them just not as much as I did. I think it was the texture. I used 1/2 white 1/2 wheat flour. from recipezaar.com
Sunday, February 22, 2009
1/4 c. sugar
1/2 tsp. salt
1 1/2 c. warm milk
1/3 c. soft butter
4 1/2 c. flour
Mix all ingredients except flour. Mix well, then add half flour. Mix well, add the rest of the flour. Knead; place in greased jellyroll pan. Shape dough into rolls. Raise for 10 minutes. Bake at 425 degrees for 10-12 minutes. yummy yummy!
Friday, February 20, 2009
1/2 Cup Onions (chopped)
1/4 tsp. Thyme
1 tsp. Worcestershire Sauce
1 Can Tomato Soup
1 Can Green Beans or Corn
2-4 Lrg. Potatoes (cooked and mashed)
1 1/2 Cups Grated Cheese
Brown hamburger and onions. Drain. Put hamburger, thyme, Worcestershire sauce, soup and veggies into a bowl. Mix and pour into a greased 9x13 dish. Mash potatoes and spread over the top. Cook for 25 minutes at 350 degrees. Sprinkle cheese over potatoes. Put back in the oven for about 5 mins or until cheese is melted.
Wednesday, February 18, 2009
5 or 6 eggs
1 Cup Milk
1 Cup shredded Cheese
Salt and Pepper to taste
Whatever you'd normally put in an omelet. This is what I had on hand:
Diced ham as much as you like
1 Green onion stalk diced
1 small tomato diced and seeded
handful of spinach chopped
Whip eggs and milk in a large bowl, add half of the cheese and salt and pepper to taste. In large oven safe skillet melt butter (or just use cooking spray). Add ham and vegetables to skillet and saute until soft. Pour egg mixture over top. Let the eggs cook until mostly set, top will still be wet. Make sure to lift the edges and let the egg run under to cook. Once it's almost set sprinkle the rest of the cheese on top and put under broiler in oven for about 2 minutes to finish the cooking and to melt the cheese.
Cut into wedges and serve with hashbrown potatoes and fruit! It turned out really yummy, even my 2 year old was eating spinach!
Wednesday, February 11, 2009
1 lb. Ground beef
1 Tbs. Chili powder
1/8 tsp. Garlic powder
1 1/2 C. chopped onion
1 can Kidney beans
1 can Tomato soup
1 Tbs. Vinegar
1/4 tsp. salt
1 Lrg Garlic clove
1 Tbs. Brown sugar
Brown hamburger and onions, drain. Add remaining ingredients and simmer uncovered for about 15-20 minutes. Stir occasionally. This is enough for about 4-6 people. When I make this for my family I usually have to double or even triple the recipe because of how much everyone likes it.
I don't put the garlic clove in and if I am cooking for people that don't like onions I reduce how much I use and chopped the onion really small. Then they can't even tell it's in there. Also, if you want this to be more spicy add more chili powder.
Kidney (red) beans
That's it. Since Cory likes "stuff" in his, I sometimes cook some peppers and add those to his chili, along with some stewed tomatoes. Ick.
Cook the beans -- this can be done in a crockpot or on the stove. The last time I made chili, I cooked them in my crockpot for a few hours, turned it off, and let them sit in the water overnight while I was sleeping. The next day, I turned the crockpot back on high, browned the hamburger meat (and I always use garlic salt), dumped it into the crock pot, added a couple of cans of tomato sauce, and some chili powder. I had a little packet of chili seasoning left (you get it in the isle with all the other packets, like taco seasoning). I didn't think it was enough, so I added some chili powder (found in the spice isle), and some cumin seasoning. I let it cook a couple hours, until everything was heated through. It tasted pretty good, if I say so myself.
Easy, easy, easy. I know you can do it :)
Monday, February 9, 2009
Saturday, February 7, 2009
350 for 35 minutes
Combine 1 Tbsp. yeast in 1/4 cup warm water. Set Aside.
2 1/2 cups water
6 cups flour (doesn't matter what kind)
1/3 cup honey
1/3 cup oil
1 Tbsp. salt
Mix water, 3 cups flour, honey, oil and salt. Add yeast mixture and
rest of flour (as little as possible).
Knead 10-15 minutes. Place in greased bowl, cover and rise till
doubled (appr. 30 minutes). Place in greased pan, cover and rise.
Makes 3 small loaves.
5 Cups Hot Water
½ Cup Potato Flakes
½ Cup sugar
1 Cup powdered milk
2 T. Salt
½ Cup oil or shortening
2 T. Yeast
10-14 Cups Flour
Combine hot water, shortening, potato flakes, powdered milk, and sugar. Stir to dissolve shortening. When temperature is tepid, add yeast. Mix in 5 cups of flour and the salt Stir to smooth sponge. Add flour to make a smooth and elastic dough. Let rise until double, about 45 minutes, punch down and let rise again. Shape into loaves, let rise. Bake in 375 degree oven for about 35 minutes.
Friday, February 6, 2009
White cake mix (and all the stuff required to make it -- eggs, oil, water, whatever)
8 oz Cool Whip
8 oz cream cheese
1 cup powdered sugar
2 packages strawberry Danish Dessert (sold in the same aisle as the Jell-O products)
Prepare the cake batter as directed, and split the batter into two 9x13 pans. Bake for about half the time directed on the box. (I always check it a few minutes early because often I don't split it as evenly as I'd thought and one is done a lot sooner than the other.)
Let the cake cool. You can throw it in the fridge for about 30 minutes, or just leave out for a while. Depends on if you're in a hurry.
Mix the Cool Whip, cream cheese (softened, of course) and powdered sugar. Spread evenly over each cooled cake.
Stir both packages of Danish Dessert in 3 1/2 cups of water. Microwave on high for about 12 minutes, stirring every 2 minutes. Pour on top of the cream cheese mixture. Refrigerate immediately.
(You can add a layer of bananas or strawberries or something between the cream cheese and the Danish Dessert, but I like it just plain.)
It won't take long to set up, but I like to make the cake the night before just so I'm not rushed. The cake will stay fresh in your fridge for more than a week, but I promise you'll eat it all long before then. This is PERFECT for a church function or something where you have to feed lots of people because it makes two cakes.
I DARE you to not love this cake.
Saturday, January 31, 2009
1 1/2 cups orange juice
1/4 cup soy sauce
4 garlic cloves, minced
1 teaspoon ground ginger (or less. My husband thought it was too spicy, but I liked it.)
1/2 teaspoon salt
1/4 teaspoon pepper
2 boneless skinless chicken breasts (6 oz. each)
1 tablespoon butter
1 cup uncooked instant rice
1 cup (or more) frozen broccoli florets, thawed
In a bowl, combine first six ingredients. Pour half into a large resealable plastic bag; add the chicken to the bag and turn to coat; refrigerate over night. Cover and refrigerate remaining marinade.
Drain and discard the marinade from the chicken. In a skillet over medium heat, brown chicken in butter for 2-3 minutes on each side. In a greased 8 inch square baking dish (use a 9x13 if you are doubling the recipe), combine the rice with the reserved marinade; top with the chicken.
Cover and bake at 350 for 15 minutes. Top with the broccoli; cover and bake 10-15 minutes longer or until chicken juices run clear (or chicken temps at 170 with thermometer*).
* I always use a meat thermometer when I cook. I think it is the best kitchen tool I have. It has the right temperature for each type of meat written on the side, and cooking meat just enough and not too much makes all the difference in how a meal turns out.