Tuesday, December 30, 2008
Thursday, December 25, 2008
Erika's Chocolate French Silk Pie
3/4 cup butter, softened
1 cup white sugar
3 one ounce squares unsweetened baking chocolate, melted
2 tsp pure vanilla
3 large eggs
1 cup white sugar
3 one ounce squares unsweetened baking chocolate, melted
2 tsp pure vanilla
3 large eggs
*Optional: 1 cup milk chocolate chips
Melt chocolate in a small bowl over boiling water. Make sure the chocolate won't harden.
In your kitchen aid or mixer, cream the butter at medium to high speed about 1 minute.
Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. This will take about 3-5 minutes. Scrape bowl the bowl often. It must be mixed long enough so it is no longer gritty.
Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Scrape again.
On medium speed, add eggs one at a time, beating after each one before adding the next egg. Scrape the bowl. Add vanilla and give it one more mix. Decide if you would like to add the chocolate chips or not (without the choco. chips it's a smooth, mousse like texture, by adding the choco. chips it gives it an extra chocolaty crunch)
In your kitchen aid or mixer, cream the butter at medium to high speed about 1 minute.
Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. This will take about 3-5 minutes. Scrape bowl the bowl often. It must be mixed long enough so it is no longer gritty.
Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Scrape again.
On medium speed, add eggs one at a time, beating after each one before adding the next egg. Scrape the bowl. Add vanilla and give it one more mix. Decide if you would like to add the chocolate chips or not (without the choco. chips it's a smooth, mousse like texture, by adding the choco. chips it gives it an extra chocolaty crunch)
Spread the mixture into a pre-cooked and cooled pie shell. Chill for a couple of hours. Before serving, add fresh whipped cream and garnish with chocolate curls. (Run a potato peeler along a chocolate bar for chocolate curls). Enjoy!
This is a chocolate lovers dream! Beware...it's VERY rich! Yum! We served this for dessert on Christmas 2008.
Makes one 9 inch pie
Makes one 9 inch pie
Sunday, December 21, 2008
Chicken Pepper Stir Fry
1 (of each) small green, sweet red, and yellow pepper, julienned
1 medium onion quartered
2 garlic cloves, minced
4 Tbls. olive oil, divided
1 lb. boneless skinless chicken breasts, cubed
3/4 tsp. Cajun seasoning
1/3 c. packed brown sugar
2 tsp. cornstarch
1 Tbls. water
1 Tbls. lemon juice
1 Tbls. honey mustard
1 tsp. soy sauce
1 tsp. Worcestershire
Hot cooked rice
In a large skillet, stir-fry the peppers, onion and garlic in 2 tablespoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry the chicken and Cajun seasoning in remaining oil until juices run clear.
In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir for 1 minute. Serve with rice if desired.
Monday, December 8, 2008
Pumpkin Pancakes
2 cups pancake mix (we used krusteaz mix)
1 1/2 c. water
2/3 c. canned pumpkin
Mix ingredients together. Cook pancakes accordingly.
We like to serve pumpkin pancakes with Buttermilk Syrup. Enjoy!
We love to have these when we have leftover canned pumpkin from pumpkin pancakes. These are yummy!
Sunday, November 30, 2008
Hunters Marbled Pumpkin Cheesecake
3/4 c.gingersnaps, crushed
3/4 c. graham crackers, crushed
1 1/4 c. butter, melted
2 (8 oz) pkg. cream cheese, softened
4 eggs
16 oz can pumpkin
1/2 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg
In a bowl, combine gingersnap and graham crumbs with 1/4 c. sugar and butter. Press into the bottom of a 9" spring form pan. Bake at 350 degrees for 8 to 10 minutes. In a mixing bowl, beat cream cheese until smooth. Gradually add one cup sugar; beat until light. Add eggs, one at a time, beating well after each. Transfer 1 1/2 cups of cream cheese mixture to a separate bowl and blend in pumpkin and spices. Pour half of pumpkin mixture into prepared crust. Top with half of cream cheese mixture. Repeat layers using remaining pumpkin and cream cheese mixtures. Using a table knife, cut through layers with uplifting motion in 4-5 places to create marbled effect. Bake at 325 degrees for 45 minutes without opening over door. turn off oven and let cake stand in oven for one hour. Remove from oven and run knife around sides of pan to remove sides. Cool and store in refrigerator.
3/4 c. graham crackers, crushed
1 1/4 c. butter, melted
2 (8 oz) pkg. cream cheese, softened
4 eggs
16 oz can pumpkin
1/2 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg
In a bowl, combine gingersnap and graham crumbs with 1/4 c. sugar and butter. Press into the bottom of a 9" spring form pan. Bake at 350 degrees for 8 to 10 minutes. In a mixing bowl, beat cream cheese until smooth. Gradually add one cup sugar; beat until light. Add eggs, one at a time, beating well after each. Transfer 1 1/2 cups of cream cheese mixture to a separate bowl and blend in pumpkin and spices. Pour half of pumpkin mixture into prepared crust. Top with half of cream cheese mixture. Repeat layers using remaining pumpkin and cream cheese mixtures. Using a table knife, cut through layers with uplifting motion in 4-5 places to create marbled effect. Bake at 325 degrees for 45 minutes without opening over door. turn off oven and let cake stand in oven for one hour. Remove from oven and run knife around sides of pan to remove sides. Cool and store in refrigerator.
Homemade Cranberry Sauce
1 cup sugar
1 cup water
1 12-ounce package Fresh or Frozen Cranberries
DIRECTIONS:
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.
1 cup water
1 12-ounce package Fresh or Frozen Cranberries
DIRECTIONS:
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.
Crescent Rolls (Butterhorns)
*Best when made the day before*
{Dissolve}
1 T. sugar
1 pkg. yeast
1/3 c. warm water
{Dissolve in small pan and then cool}
1/2 c. butter
1 c. milk
1/2 c. sugar
{Mix together}
3 beaten eggs
above two mixtures
1 t. salt
5 c. flour
Refrigerate over night. Roll out on floured surface 1/2 of dough in circle. Cut in 16 wedges (triangles) with pizza cutter. Brush with melted butter and roll up starting with large end. Roll out the other half of dough and repeat. Let rise for 3-4 hours. Bake at 350 degrees for 15-20 minutes.
I love this roll recipe. The only downfall is, is that I want instant gratification and I want them now, not tomorrow. However, they are still good even when you don't put them in the refrigerator overnight, and you do want to use them now.
My kids call these "Snail rolls". Because when they rise and puff up, they almost look like snails! Enjoy!
Mom's Christmas Wassail
3 1/2 c. sugar
2 qts. water
(Boil about 5 minutes and turn off heat.)
Put the next ingredients in a sack cloth, cheese cloth, or even a clean pair of nylons or knee highs! (This used to freak me out!)
2 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. ginger
Soak the the ingredients (that you put in the cloth) into the water/sugar syrup for 1 1/2 hours.
Add:
4 qt. apple cider (pre-made)
2 qts. orange juice (mixed with water)
juice of 4 lemons (or 1/2 can lemonade concentrate..not mixed with water)
Mom would leave a few slices of lemon and let them float. Heat and serve hot.
Christmas in my house growing up brings happy memories of mom making hot wassail, Grandma Gunnersons Ginger filled cookies, sugar pops, peanut brittle, toffee, caramel popcorn, and sugar cookies. What a happy childhood I had.
This makes A LOT! So be prepared to either half the recipe, serve at a holiday party, or share with your neighbors! Enjoy!
2 qts. water
(Boil about 5 minutes and turn off heat.)
Put the next ingredients in a sack cloth, cheese cloth, or even a clean pair of nylons or knee highs! (This used to freak me out!)
2 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. ginger
Soak the the ingredients (that you put in the cloth) into the water/sugar syrup for 1 1/2 hours.
Add:
4 qt. apple cider (pre-made)
2 qts. orange juice (mixed with water)
juice of 4 lemons (or 1/2 can lemonade concentrate..not mixed with water)
Mom would leave a few slices of lemon and let them float. Heat and serve hot.
Christmas in my house growing up brings happy memories of mom making hot wassail, Grandma Gunnersons Ginger filled cookies, sugar pops, peanut brittle, toffee, caramel popcorn, and sugar cookies. What a happy childhood I had.
This makes A LOT! So be prepared to either half the recipe, serve at a holiday party, or share with your neighbors! Enjoy!
Thursday, November 20, 2008
Best Banana Cream Pie
Filling:
2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
2 3/4 c. whole milk
4 egg yolks, beaten
1 T. butter
2 t. vanilla
2 ripe bananas, sliced
Topping:
Homemade whipped cream, or canned whipped cream
1/4 c. slivered almonds
Make the filling by sifting together the sugar, cornstarch, and salt into a medium saucepan. Blend the milk and eggs in a medium bowl, then add the mixture to the dry ingredients and cook over medium heat stirring constantly for 6-8 minutes. or until the mixture boils and thickens, then cook for 1 minute more.
Remove the filling from the heat, and mix in the vanilla and butter. Put plastic wrap on the surface of the filling and let it cool to about room temp. (The plastic wrap will prevent the top of the filling from becoming gummy)
When the filling has cooled, remove the plastic wrap and add the sliced bananas. Stir. Pour the filling into the pie shell and chill for a couple of hours before serving. Serve each slice topped with fresh whipped cream and slivered almonds.
This recipe is similar to Marie callenders. Banana cream pie is my favorite pie...along with coconut cream, blueberry sour cream, German chocolate etc etc close behind!!! Pie is my favorite Thanksgiving dish, I especially love ROUND pieces! Yum!
Mikes family tradition was to make a pie for every person at the dinner table. So can you imagine what a HEAVENLY smell 15 HOMEMADE pies made? Now that his parents, 11 sisters, and 1 brother have grown into an extended family of ....I lost track, but imagine if everyone showed up for Thanksgiving at once? Yummmmm-o!
2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
2 3/4 c. whole milk
4 egg yolks, beaten
1 T. butter
2 t. vanilla
2 ripe bananas, sliced
Topping:
Homemade whipped cream, or canned whipped cream
1/4 c. slivered almonds
Make the filling by sifting together the sugar, cornstarch, and salt into a medium saucepan. Blend the milk and eggs in a medium bowl, then add the mixture to the dry ingredients and cook over medium heat stirring constantly for 6-8 minutes. or until the mixture boils and thickens, then cook for 1 minute more.
Remove the filling from the heat, and mix in the vanilla and butter. Put plastic wrap on the surface of the filling and let it cool to about room temp. (The plastic wrap will prevent the top of the filling from becoming gummy)
When the filling has cooled, remove the plastic wrap and add the sliced bananas. Stir. Pour the filling into the pie shell and chill for a couple of hours before serving. Serve each slice topped with fresh whipped cream and slivered almonds.
This recipe is similar to Marie callenders. Banana cream pie is my favorite pie...along with coconut cream, blueberry sour cream, German chocolate etc etc close behind!!! Pie is my favorite Thanksgiving dish, I especially love ROUND pieces! Yum!
Mikes family tradition was to make a pie for every person at the dinner table. So can you imagine what a HEAVENLY smell 15 HOMEMADE pies made? Now that his parents, 11 sisters, and 1 brother have grown into an extended family of ....I lost track, but imagine if everyone showed up for Thanksgiving at once? Yummmmm-o!
Another yummy Whole Wheat Bread Recipe
1/2 c. warm water
1 1/2 T. Yeast
Dissolve water and yeast in a small bowl.
In another bowl, add the following..
2 1/4 c. hot water
Sift before measuring:
2 c. whole-wheat flour
1 1/2 c. white flour
3/4 T. salt
Mix well and add:
1/3 c. salad oil
1/3 c. honey
Then add the yeast and mix well . Last of all mix in:
2 c. white flour
1 3/4 c. whole wheat flour
Mix well in your kitchen aid or other mixer until it's very elastic. Knead in a little extra flour until desired consistency. Separate into loaves (2) and let rise for 45 minutes to and hour. Bake at 350 degrees for 20-25 minutes. This is a fast recipe because it eliminates one of the rising times.
Like I've always said..we are suckers for bread!! I really enjoy this recipe...especially because it's quick. It took me a little over and hour and a half from start to finish. So when you're in a rush but would like some home made bread...remember to try this recipe!
1 1/2 T. Yeast
Dissolve water and yeast in a small bowl.
In another bowl, add the following..
2 1/4 c. hot water
Sift before measuring:
2 c. whole-wheat flour
1 1/2 c. white flour
3/4 T. salt
Mix well and add:
1/3 c. salad oil
1/3 c. honey
Then add the yeast and mix well . Last of all mix in:
2 c. white flour
1 3/4 c. whole wheat flour
Mix well in your kitchen aid or other mixer until it's very elastic. Knead in a little extra flour until desired consistency. Separate into loaves (2) and let rise for 45 minutes to and hour. Bake at 350 degrees for 20-25 minutes. This is a fast recipe because it eliminates one of the rising times.
Like I've always said..we are suckers for bread!! I really enjoy this recipe...especially because it's quick. It took me a little over and hour and a half from start to finish. So when you're in a rush but would like some home made bread...remember to try this recipe!
Saturday, November 1, 2008
Pumpkin Squares
1 2/3 c. sugar
1 c. oil
4 eggs (beaten slightly)
16 oz. can (2 cups) pumpkin filling (we used libbys)
2 tsp. cinnamon
1 tsp. salt
1 tsp. soda
2 c. flour
Pour into large jelly roll style pan. Cook for 25-30 minutes at 350 degrees. Let it cool. Frost with cream cheese frosting.
We needed to make a dessert for the ward party. We figured this was perfect because it wasn't too sweet, and it served a lot of people.
These are soooo yummy! They are so soft and moist. The cream cheese frosting makes for a tasty combination! Mike LOVES this dessert. You need to try this one, especially around the Holidays.
Roasted Pumpkin Seeds
2 cups pumpkin seeds
1 tsp. Worcestershire sauce
3 Tbls. butter or margarine melted
1 tsp. salt
Rinse the pumpkin seeds until all the pulp and strings are washed off. In a medium bowl, combine the Worcestershire sauce, melted butter or margarine, and salt. Add the seeds and stir until they are coated. Spread on a baking sheet and bake at 225 degrees for 1 to 2 hours, until crisp. Stir frequently to prevent scorching.
We added a little more salt then this called for.
Hunter insisted we make this this year. I guess I didn't realize how much he enjoyed these. I love pumpkin seeds too!
Thursday, October 30, 2008
Honey Glazed Carrots
1 lb. pkg. baby carrots
1 Tbls. butter
1/8 - 1/4 tsp. salt
1 Tbls. honey
Boil carrots in water until tender. Drain the excess water. Add the butter soon after draining the water as it will melt faster. Add the salt. Drizzle honey over the carrots. Mix to coat.
We enjoy finding new ways to eat our vegetables, even if it does taste more like a dessert!
Enjoy!
1 Tbls. butter
1/8 - 1/4 tsp. salt
1 Tbls. honey
Boil carrots in water until tender. Drain the excess water. Add the butter soon after draining the water as it will melt faster. Add the salt. Drizzle honey over the carrots. Mix to coat.
We enjoy finding new ways to eat our vegetables, even if it does taste more like a dessert!
Enjoy!
Friday, October 24, 2008
Peanut Butter Surprise Cookies
1/2 cup margarine (I used butter)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 1/4 cup flour
1 egg
1/2 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. salt
about 24 miniature peanut butter cups
Cream margarine and peanut butter. Add sugars and flour and beat until fluffy. Add eggs, vanilla, salt and soda. Chill one hour, shape into 1 inch balls. Spray mini-muffin pans with Pam. Put balls into pans and bake at 350 for 12 minutes. Remove and immediately press a mini peanut butter cup into the middle of the cookies. Enjoy!
These are SOOO easy! My 6 year old daughter Addi made these ALL BY HERSELF for our family night treat. You HAVE to try these! Enjoy!
Monday, October 20, 2008
Soft Sour Cream Sugar Cookies
5 c. flour
2 c. sugar
1 c. shortening
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
2 eggs
2 tsp. baking powder
Cream sugar and shortening. Add eggs, vanilla, and sour cream. Sift in dry ingredients. Chill 1 hour. Roll out the dough and cut out desired shapes with cookie cutters. Bake at 375 degrees for 6-8 minutes.
I'm a sucker for soft sugar cookies. I have a FANTASTIC buttercream frosting recipe that compliments these cookies wonderfully, just look it up.
My Favorite Butter Cream Frosting Recipe
3/4 c. butter
3/4 c. shortening
4 2/3 c. powdered sugar
1 1/2 tsp. almond extract
1 1/2 tsp vanilla
1/3 c. water
In your kitchen aid (or other mixer) combine butter, shortening, and powdered sugar. Beat until creamy. Add almond extract and vanilla. Mix until well blended. Add water and mix until light and fluffy. Add desired food coloring.
I use this frosting for EVERYTHING! Cakes, Cupcakes, Cookies, Graham crackers, etc. The almond extract gives it a unique and wonderful flavor. Enjoy!
**Great with my homemade soft sugar cookie recipe***
Caramel Apple Dip
1 pkg. (8 oz.) cream cheese, softened
3/4 c. brown sugar, packed
1/4 c. sugar
1 pkg. (10 oz) English toffee bits (or a couple of crushed scor candy bars)
1 tsp. vanilla
6 medium Tart apples
In a kitchen aid (or other mixing bowl), beat cream cheese, sugars, and vanilla. Fold in toffee bits or scor bar. Serve with apple slices. Serve chilled.
Yummy caramel goodness! Enjoy!EASY Pumpkin Spice Chocolate Chip Cookies
1 box spice cake mix (cake mix only, Do not add ingredients for cake mix such as eggs, oil, or water)
1 can pumpkin (15 oz)
12 oz bag mini chocolate chips
Mix ingredients together and drop onto a cookie sheet. Bake at 375 degrees for 15-18 minutes.
We love these EASY moist autumn time snacks. We hope you do too!
1 can pumpkin (15 oz)
12 oz bag mini chocolate chips
Mix ingredients together and drop onto a cookie sheet. Bake at 375 degrees for 15-18 minutes.
We love these EASY moist autumn time snacks. We hope you do too!
Sunday, October 5, 2008
Erika's Pork Chops
This is inspired by my moms "Sunday Pork Chops", but revised by me.
4 boneless porkchops
1/2 c. flour
1 1/2 Tbls. garlic salt
Gravy:
1/8 tsp. pepper
2 Tbls. reserved flour and garlic salt mixture
2 chicken bouillon cubes
1 2/3 c. milk
1 can cream of mushroom soup
1/2 c. milk
Wash pork chops. Coat the porkchops in the flour and garlic salt mixture. Spray skillet with pam.Brown the pork chops on each side. Put pork chops in the crockpot.
add the reserved flour and garlic salt mixture to skillet with any pork chop drippings. Add 1 1/3 cups milk and chicken bouillon. Stir with a wire wisk until smooth and thickened. add cream of mushroom soup to 1/2 c. milk. Stir. Add gravy mixture to crockpot. Cook on low for 6 hours, or until done.
*Serve with rice.
I love this dish. My mom used to make something similar to this growing up. Hunter isn't a big fan of pork, but he absolutly LOVES this dish.
4 boneless porkchops
1/2 c. flour
1 1/2 Tbls. garlic salt
Gravy:
1/8 tsp. pepper
2 Tbls. reserved flour and garlic salt mixture
2 chicken bouillon cubes
1 2/3 c. milk
1 can cream of mushroom soup
1/2 c. milk
Wash pork chops. Coat the porkchops in the flour and garlic salt mixture. Spray skillet with pam.Brown the pork chops on each side. Put pork chops in the crockpot.
add the reserved flour and garlic salt mixture to skillet with any pork chop drippings. Add 1 1/3 cups milk and chicken bouillon. Stir with a wire wisk until smooth and thickened. add cream of mushroom soup to 1/2 c. milk. Stir. Add gravy mixture to crockpot. Cook on low for 6 hours, or until done.
*Serve with rice.
I love this dish. My mom used to make something similar to this growing up. Hunter isn't a big fan of pork, but he absolutly LOVES this dish.
Breadmachine Honey Whole Wheat Bread
Wow! That was a mouthful!
1 1/8 cups warm water (110 degrees)
1/4 cup honey
2 Tbsp. vegetable oil
1 tsp. salt
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1 pkg. active dry yeast
Add ingredients to bread machine in the order listed above. Press dough cycle. When cycle is done take out dough and roll into a long rectangle. Roll up starting with short end and tuck under ends to form a loaf. Let rise in greased loaf pan. Bake at 375 for 35 minutes. Immediately remove loaf from pan and cool on wire rack
I got this recipe from my cousin JADI's cooking blog. My only complaint, is that I didn't make more!! By the way, this made theeee best toast the next morning! We will be making this often!
1 1/8 cups warm water (110 degrees)
1/4 cup honey
2 Tbsp. vegetable oil
1 tsp. salt
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1 pkg. active dry yeast
Add ingredients to bread machine in the order listed above. Press dough cycle. When cycle is done take out dough and roll into a long rectangle. Roll up starting with short end and tuck under ends to form a loaf. Let rise in greased loaf pan. Bake at 375 for 35 minutes. Immediately remove loaf from pan and cool on wire rack
I got this recipe from my cousin JADI's cooking blog. My only complaint, is that I didn't make more!! By the way, this made theeee best toast the next morning! We will be making this often!
Soft and Moist Banana Bread
1/4 c. butter
1 1/3 c. sugar
2 eggs
1 tsp. vanilla
1 c. sour cream
1 1/2 c. mashed bananas
Cream above Mixture together
Add:
3/4 tsp. salt
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 c. chopped pecans or walnuts
Mix well
Grease bread pan with pam, and add banana bread batter. Bake at 350 degrees for 50-60 minutes. This makes 2 loaves.
We LOVE eating warm banana bread with melted butter on top. Ummm. We always like to double the batch and make some for the neighbors.
*Growing up I remember seeing brown bananas on the kitchen counter and being so tempted to throw them away, but I know if I mentioned it to my mom, she would quickly reply.."Don't throw the bananas away, I'm planning on making banana bread". I was so happy when she actually did make the banana bread!
1 1/3 c. sugar
2 eggs
1 tsp. vanilla
1 c. sour cream
1 1/2 c. mashed bananas
Cream above Mixture together
Add:
3/4 tsp. salt
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 c. chopped pecans or walnuts
Mix well
Grease bread pan with pam, and add banana bread batter. Bake at 350 degrees for 50-60 minutes. This makes 2 loaves.
We LOVE eating warm banana bread with melted butter on top. Ummm. We always like to double the batch and make some for the neighbors.
*Growing up I remember seeing brown bananas on the kitchen counter and being so tempted to throw them away, but I know if I mentioned it to my mom, she would quickly reply.."Don't throw the bananas away, I'm planning on making banana bread". I was so happy when she actually did make the banana bread!
Friday, September 26, 2008
Lisa's Apple Crisp
10 c. apples peeled, cored, and sliced (tart green apples are best, but any will do)
Cinnamon & Sugar Mixture:
1 c. sugar
1 T. flour
1 t. cinnamon
Toss to coat apples in the cinnamon and sugar mixture. Put coated apples in 9 x 13 " pan. Pour 1/2 cup of water over apples.
Topping:
1 c. oats
1 c. flour
1 c. brown sugar
1/4 t. baking soda
1/4 t. baking powder
1/2 c. butter, melted
Mix topping together until it resembles crumbs. Bake at 350 degrees for 45 minutes.
My sister Lisa is a wonderful cook. I love trying her recipes!
This is a wonderful warm autumn dish served with cream or vanilla ice cream. YUM!
Hot fudge Sauce
1 cup butter
1/3 c. unsweetened cocoa powder
3 cups white sugar
1/2 c. chocolate chips
1 can evaporated milk
1 tsp. vanilla extract
Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for about 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.
1/3 c. unsweetened cocoa powder
3 cups white sugar
1/2 c. chocolate chips
1 can evaporated milk
1 tsp. vanilla extract
Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for about 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.
Tuesday, September 16, 2008
Three Cheese Shells
1 box large pasta shells (cooked according to directions)
2 eggs
3 cups mozzarella cheese, (divided)
1 1/2 cups cottage cheese (or ricotta)
1/2 cup grated Parmesan cheese
3 Tbls. Dried Parsley
1/2 tsp. Dried Oregano
Dash Pepper
Spaghetti Sauce
Cook Pasta according to manufactures directions.
For filling, in a medium mixing bowl stir together eggs, half the mozzarella cheese, ricotta cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper. Spoon filling into shells.
Once the shells are cooked thoroughly, stuff them with the above mixture.
Pour half of the spaghetti sauce into a 9 x 13" baking dish. Arrange stuffed shells in the baking dish. Pour remaining sauce over shells. Sprinkle remaining mozzarella cheese atop. If desired, cover and chill shells for up to 24 hours.
To serve, bake the stuffed shells, covered, in a 350 degree oven for 35 to 40 minutes, or until heated through.
I loved this dish as a kid, still do! My mom used to make these all the time. Yum!
My whole family loved these, even right down to the baby! Serve with warm garlic bread. Enjoy!
2 eggs
3 cups mozzarella cheese, (divided)
1 1/2 cups cottage cheese (or ricotta)
1/2 cup grated Parmesan cheese
3 Tbls. Dried Parsley
1/2 tsp. Dried Oregano
Dash Pepper
Spaghetti Sauce
Cook Pasta according to manufactures directions.
For filling, in a medium mixing bowl stir together eggs, half the mozzarella cheese, ricotta cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper. Spoon filling into shells.
Once the shells are cooked thoroughly, stuff them with the above mixture.
Pour half of the spaghetti sauce into a 9 x 13" baking dish. Arrange stuffed shells in the baking dish. Pour remaining sauce over shells. Sprinkle remaining mozzarella cheese atop. If desired, cover and chill shells for up to 24 hours.
To serve, bake the stuffed shells, covered, in a 350 degree oven for 35 to 40 minutes, or until heated through.
I loved this dish as a kid, still do! My mom used to make these all the time. Yum!
My whole family loved these, even right down to the baby! Serve with warm garlic bread. Enjoy!
Mashed Potato Doughnuts
Ingredients:
4 cups flour
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup mashed potatoes
3 tablespoons shortening
1 cup sugar
2 eggs, well beaten
1 cup milk
Directions:Sift first 5 ingredients together. Cream sugar and shortening, add potatoes and eggs. Add to flour mixture, with milk, to form a soft dough that you can handle. Roll out on floured board 1/2 inch thick; cut with doughnut cutter. Cook in deep, hot fat till brown on both sides (turn when first crack appears) Drain on paper towels. Serve plain or coated with a powdered sugar glaze. Enjoy!
Yes...I DID make doughnuts, and no....I didn't burn down my house this time! (Inside joke). These are quick doughnuts because they don't have any yeast to have to wait to raise. If you have left over mashed potatoes from Sunday dinner, this is a great treat to try out! FYI these aren't the fluffy, flaky doughnuts, these are a hardy cake like doughnut, but still delicious!
4 cups flour
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup mashed potatoes
3 tablespoons shortening
1 cup sugar
2 eggs, well beaten
1 cup milk
Directions:Sift first 5 ingredients together. Cream sugar and shortening, add potatoes and eggs. Add to flour mixture, with milk, to form a soft dough that you can handle. Roll out on floured board 1/2 inch thick; cut with doughnut cutter. Cook in deep, hot fat till brown on both sides (turn when first crack appears) Drain on paper towels. Serve plain or coated with a powdered sugar glaze. Enjoy!
Yes...I DID make doughnuts, and no....I didn't burn down my house this time! (Inside joke). These are quick doughnuts because they don't have any yeast to have to wait to raise. If you have left over mashed potatoes from Sunday dinner, this is a great treat to try out! FYI these aren't the fluffy, flaky doughnuts, these are a hardy cake like doughnut, but still delicious!
Homemade Old Fashioned Stuffing
4 cups diced celery
1 cup onion
1 cup butter
16 cups dry bread cubes (make sure they're dried, or you'll end up with soggy stuffing)
1 cup craisins (optional)
1 Tbls. salt
1 1/2 tsp. poultry seasoning
1/2 tsp. sage
1/2 tsp. pepper
3/4 to 1 cup chicken broth
Saute celery and onion in a few tablespoons of the butter in a large skillet. In another pan, melt the rest of the butter, add seasonings, and chicken broth. Add the sauteed mixture, and the melted butter and seasoning mixture, and the craisins to the dry bread crumbs. Mix all together until well moistened. Enjoy!
I didn't realize how EASY stuffing was to make. I will just need to make sure I dry out the bread crumbs completely before making this (I got a little bit of a soggy mixture, but I put it in the oven to dry it all out a little, and it ended up being fine). Yummy! Get ready for Thanksgiving!! Enjoy!
*We added leftover chicken, and gravy over the top to make it a main dish.
Lion House Dinner Rolls
Lion House Dinner Rolls
Ingredients:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour
Method:
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.
Helpful Tips for Making Rolls
Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough's rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.
How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.
Helpful Tips for Making Rolls
Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough's rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.
How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!
Honey Butter
Ingredients:
½ cup butter, softened
½ teaspoon vanilla
½ cup honey
Ingredients:
½ cup butter, softened
½ teaspoon vanilla
½ cup honey
Method:
Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup
Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup
This is one of the two of my most favorite roll recipes we make. They are so light and fluffy. The directions are a little confusing on how to cut and roll the rolls, so just do them however you want! They stay soft for days. Enjoy! Enjoy! Enjoy!
Friday, September 12, 2008
Erika’s Chili
1 lb. ground beef
1 c. chopped onion
½ green pepper
3 cloves garlic, minced
1 (16 oz) can tomatoes (Add juice)
2 (16 oz) can kidney beans (drained)
1 small can tomato paste
2-3 tomato paste soup cans full of water
2-3 tsp. chili powder
½ tsp basil
¼ tsp salt
¼ tsp pepper
Brown hamburger, onion, green pepper and garlic. Drain grease from the hamburger. Add the other ingredients and simmer for about 20 minutes.Enjoy!
I didn't realize that I haven't made chili since last year. Wow! It was about time! It was delicious.
Monday, September 8, 2008
Easy Mini Boston Cream Pies
Pre-made yellow cupcakes
1 small pkg. vanilla pudding
1 c. cream
1 c. milk
Chocolate Glaze:
3/4 c. chocolate chips (semi sweet or milk chocolate..you choose)
1 Tbls. corn syrup
3 Tbls. Butter
1/4 tsp. vanilla extract
Cut the cupcakes in half. Mix the vanilla pudding, cream, and milk together in a kitchen aid. refrigerate for 10 minutes. Add the cream filling in between the sliced cupcakes. In the meantime, melt the chololate chips, corn syrup, butter, and vanilla extract in a double boiler. Stir until melted and smooth. Add on top of the cream filled cupcakes. Enjoy!
I had a whole bunch of left over cupcakes that I just couldn't let go to waste so I tried to think of a fun way to eat them. So I came up with an idea to make a mini boston cream pie. I have a favorite cream filling that I use for eclairs, so I used that on the cream filling for this. I also have a good chocolate glaze recipe that I thought would be perfect for this. So I put 'em all together and this is what I came up with! Amazing..I must say!
Italian Crock Pot Chicken
4 boneless chicken breasts (whole or cut up)
salt and pepper to taste
4 Tbsp. margarine, melted
1 envelope dry Italian salad dressing mix
1 can cream of chicken soup
8 oz. cream cheese, cubed
seasoned salt
Pre-Cooked noodles or rice
Mix together chicken, salt, pepper, melted margarine and dressing mix in crockpot; let cook on low for 3 to 4 hours. Add chicken soup and cream cheese; sprinkle with a little seasoned salt. Cook for 2 hours more. Serve over hot cooked noodles.
A friend from Kenai brought over this dish as we were getting ready to move. I had never had it before, but I loved it. It was easy preparation...and we all love easy right? Enjoy!
salt and pepper to taste
4 Tbsp. margarine, melted
1 envelope dry Italian salad dressing mix
1 can cream of chicken soup
8 oz. cream cheese, cubed
seasoned salt
Pre-Cooked noodles or rice
Mix together chicken, salt, pepper, melted margarine and dressing mix in crockpot; let cook on low for 3 to 4 hours. Add chicken soup and cream cheese; sprinkle with a little seasoned salt. Cook for 2 hours more. Serve over hot cooked noodles.
A friend from Kenai brought over this dish as we were getting ready to move. I had never had it before, but I loved it. It was easy preparation...and we all love easy right? Enjoy!
Easy Watermelon Sorbet
4 c. water
1 1/2 c. sugar
8 cups cubed seedless watermelon
1 can (12 oz.) frozen pink lemonade concentrate, thawed
In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Cool slightly. In batches, process the sugar syrup and watermelon in a blender or food processor. Transfer into a large bowl; stir in lemonade concentrate. Cover and refrigerate until chilled.
Fill cylinder of ice cream freezer 2/3; freeze according to manufactures directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. `
I LOVED this recipe. It was so refreshing. I thought this might be a good recipe to make for a wedding or baby shower. I'm just sad watermelons will be out of season, but I'm glad I found this recipe so next year I can make it all summer long!
Jadi's Taco Shells
Thanks JADI for the simple recipe! I have been meaning to look up a recipe like this. It really was soo easy!
- Spray a flour tortilla with a little pam and lightly sprinkle with chili powder.
- Crumble a good size ball of tin foil and drape the tortilla over the tin foil on a cookie sheet (with the spray side facing up)
- Bake at 425 degrees for 6-10 minutes or until the bowl is crisp and holds it's shape. That's it!
Add your favorite ingredients.
We added:
Lettuce
Salsa
Sour Cream
Taco Meat
Sliced Olives
Cherry Tomatoes
Taco Meat
Cilantro
Easy Homemade Salsa
2 cloves of garlic, minced
4 green onions, sliced
1/2 bunch cilantro
2 Tbls. Lime juice
Garlic salt to taste
2 cans diced tomatoes (we drained one can of tomatoes, and added the juice from the other)
(for a spicy salsa add jalapenos)
Blend ingredients together. Refrigerate so flavors can blend. Enjoy!
We have a similar salsa recipe, but we adjusted this to our taste! This is a quick, easy, and flavorul recipe.
4 green onions, sliced
1/2 bunch cilantro
2 Tbls. Lime juice
Garlic salt to taste
2 cans diced tomatoes (we drained one can of tomatoes, and added the juice from the other)
(for a spicy salsa add jalapenos)
Blend ingredients together. Refrigerate so flavors can blend. Enjoy!
We have a similar salsa recipe, but we adjusted this to our taste! This is a quick, easy, and flavorul recipe.
Homemade Tortilla Chips
Vegetable (or other oil)
Flour (or corn) tortillas..we used the medium sized tortillas
Salt
*or you can make cinnamon and sugar chips by adding a cinnamon and sugar mixture
Cut each flour tortilla into 8 wedges with a pizza cutter. (you can sometimes double layer tortillas and cut through both of them at once). Spread the wedges on a single layer on paper towels and let dry for 10 minutes. This is the secret to nice, light, flaky chips.
Pour the oil into your electric fryer or deep fat fryer to a depth of 4- 5 inches. You can also use a heavy pot if you don't have either type of fryer. Make sure you the oil only goes up to about halfway on the sides of your container.
Heat the oil to 375 - 400 degrees F. Once the temperature is in that range, add a handful of tortilla wedges. Fry in small batches. I turn them once using a slotted spoon. Remove the chips with the slotted spoon when they start to look crispy. (Watch them very close so they don't burn). Put them on a paper towel to drain and season with salt or cinnamon and sugar mixture.
If you are making lots of chips say for a party you'll want to transfer the chips to a baking sheet and keep them warm in the oven until you are ready to get that party started.
Serve with fresh salsa
Flour (or corn) tortillas..we used the medium sized tortillas
Salt
*or you can make cinnamon and sugar chips by adding a cinnamon and sugar mixture
Cut each flour tortilla into 8 wedges with a pizza cutter. (you can sometimes double layer tortillas and cut through both of them at once). Spread the wedges on a single layer on paper towels and let dry for 10 minutes. This is the secret to nice, light, flaky chips.
Pour the oil into your electric fryer or deep fat fryer to a depth of 4- 5 inches. You can also use a heavy pot if you don't have either type of fryer. Make sure you the oil only goes up to about halfway on the sides of your container.
Heat the oil to 375 - 400 degrees F. Once the temperature is in that range, add a handful of tortilla wedges. Fry in small batches. I turn them once using a slotted spoon. Remove the chips with the slotted spoon when they start to look crispy. (Watch them very close so they don't burn). Put them on a paper towel to drain and season with salt or cinnamon and sugar mixture.
If you are making lots of chips say for a party you'll want to transfer the chips to a baking sheet and keep them warm in the oven until you are ready to get that party started.
Serve with fresh salsa
Hunter's Dutch Oven Taters
8 carrots, peeled and sliced
8 potatoes, peeled and sliced
1 onion, chopped
10 peices of bacon
salt and pepper to taste
2 Tbls. butter
vegetable oil to grease dutch oven with
Hunter figured two carrots and two potatoes per person be a good amount to use. First he oiled the dutch oven with vegetable oil. Then he added the butter to the dutch oven. Next he peeled and sliced the potatoes and carrots. Then, he cut up the bacon using a pair of kitchen scissors. Lastly he chopped the onion fine (which I would have done differently, I would have just cut them up in rings.) Salt and pepper to taste. Add all the ingredients to the dutch oven. Cook over hot coals with parent supervision. Stir well, and often. Oh, and one last thing..he like to eat them with ketchup.
Hunter needed to cook an outdoor meal to pass off a requirement for scouts. We thought he better do this soon before it snows! Hunter did a WONDERFUL job. He did everything himself, from preparing the ingredients, to starting the fire, stirring, and clean up. Great job Hunt! They were AWESOME!
8 potatoes, peeled and sliced
1 onion, chopped
10 peices of bacon
salt and pepper to taste
2 Tbls. butter
vegetable oil to grease dutch oven with
Hunter figured two carrots and two potatoes per person be a good amount to use. First he oiled the dutch oven with vegetable oil. Then he added the butter to the dutch oven. Next he peeled and sliced the potatoes and carrots. Then, he cut up the bacon using a pair of kitchen scissors. Lastly he chopped the onion fine (which I would have done differently, I would have just cut them up in rings.) Salt and pepper to taste. Add all the ingredients to the dutch oven. Cook over hot coals with parent supervision. Stir well, and often. Oh, and one last thing..he like to eat them with ketchup.
Hunter needed to cook an outdoor meal to pass off a requirement for scouts. We thought he better do this soon before it snows! Hunter did a WONDERFUL job. He did everything himself, from preparing the ingredients, to starting the fire, stirring, and clean up. Great job Hunt! They were AWESOME!
Easy Macaroni Hamburger Casserole
1 box macaroni and cheese
1/2 lb. hamburger
1 can corn, drained, or frozen corn
1 can tomato soup
1 onion
Brown hamburger and onion; salt. Cook macaroni and drain. Combine macaroni, packet of cheese, hamburger, corn and soup. Stir together and warm long enough to blend flavors.
This was a "quick fix"meal...gotta love 'em! Hunter thought it tasted a lot like hamburger helper..Is that a compliment? Addi and Briggs loved it. In fact little Briggsy kept handing us his plate for more. He ended up having ***5*** helpings. whew! We hope you enjoy this a much as Briggs did.
1/2 lb. hamburger
1 can corn, drained, or frozen corn
1 can tomato soup
1 onion
Brown hamburger and onion; salt. Cook macaroni and drain. Combine macaroni, packet of cheese, hamburger, corn and soup. Stir together and warm long enough to blend flavors.
This was a "quick fix"meal...gotta love 'em! Hunter thought it tasted a lot like hamburger helper..Is that a compliment? Addi and Briggs loved it. In fact little Briggsy kept handing us his plate for more. He ended up having ***5*** helpings. whew! We hope you enjoy this a much as Briggs did.
Wednesday, September 3, 2008
Guymons Easy Home Made Ice Cream
2 3/4 c. sugar
1 Tbls. vanilla Extract
1 Tbls. almond Extract
4 eggs
1 tsp. salt
7 cups cream
Whole milk to fill to the line
Fruit (We LOVE peaches or strawberries) (or other items you would like to add to the ice cream)
Add first 6 ingredients to your kitchen aid or mixer, and mix until well blended. Add the ice cream mixture to ice cream canister. Add whole milk to the fill line. Follow the manufactures ice cream directions. During the last few minutes of mixing, add fruit or other flavorings to ingredients. (I put it in after about 34-40 minutes after mixing). It will still be runny after the mixer stops, but that's the way my kids like it. I personally think it's better after it's left in the
freezer for and hour or two. Yum!
I love the creamy texture of this ice cream. Mike loves the almond flavor. I would be safe in saying this is both of our favorite desserts of all time.
1 Tbls. vanilla Extract
1 Tbls. almond Extract
4 eggs
1 tsp. salt
7 cups cream
Whole milk to fill to the line
Fruit (We LOVE peaches or strawberries) (or other items you would like to add to the ice cream)
Add first 6 ingredients to your kitchen aid or mixer, and mix until well blended. Add the ice cream mixture to ice cream canister. Add whole milk to the fill line. Follow the manufactures ice cream directions. During the last few minutes of mixing, add fruit or other flavorings to ingredients. (I put it in after about 34-40 minutes after mixing). It will still be runny after the mixer stops, but that's the way my kids like it. I personally think it's better after it's left in the
freezer for and hour or two. Yum!
I love the creamy texture of this ice cream. Mike loves the almond flavor. I would be safe in saying this is both of our favorite desserts of all time.
Wednesday, August 27, 2008
Traditional Meat Loaf
AKA Hunter's Meatloaf
1 Egg beaten
2/3 c. milk
3 sliced bread, crumbled
1 c. shredded cheddar cheese
1 medium onion, chopped
3/4 c. finely shredded carrot
1 tsp. salt
1/4 tsp. pepper
1 1/2 pounds ground beef
1/4 c. packed brown sugar
1/4 c. ketchup
1 Tbls. prepared mustard
In a kitchen aid or mixer combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf. Place in Bread pan.
In a small bowl, combine the brown sugar, ketchup and mustard; spread over the meat loaf. Bake at 350 degrees for 60-75 minutes or until no longer remains pink. Drain the grease. Let it stand for 10 minutes before slicing. Enjoy!
Once a week the kids take turns making dinner. Tonight Hunter made dinner all by himself. It was WONDERFUL!!!! This was a good meat loaf recipe, I will be making this again!
1 Egg beaten
2/3 c. milk
3 sliced bread, crumbled
1 c. shredded cheddar cheese
1 medium onion, chopped
3/4 c. finely shredded carrot
1 tsp. salt
1/4 tsp. pepper
1 1/2 pounds ground beef
1/4 c. packed brown sugar
1/4 c. ketchup
1 Tbls. prepared mustard
In a kitchen aid or mixer combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf. Place in Bread pan.
In a small bowl, combine the brown sugar, ketchup and mustard; spread over the meat loaf. Bake at 350 degrees for 60-75 minutes or until no longer remains pink. Drain the grease. Let it stand for 10 minutes before slicing. Enjoy!
Once a week the kids take turns making dinner. Tonight Hunter made dinner all by himself. It was WONDERFUL!!!! This was a good meat loaf recipe, I will be making this again!
Peanut Butter Marble Brownies
(Once again, can't take credit for this picture, although they looked JUST like this)(Proper Credit: From the cookie madness site HERE)
4 ounces cream cheese, softened
1/2 c. peanut butter
2 Tbls. sugar
1 egg
1 pkg brownie mix plus ingredients to prepare mix
- Preheat oven to 350. Grease a 9 x 3 inch pan and set aside
- Beat cream cheese, peanut butter, sugar and egg in medium bowl with electric mixer at medium speed until blended..
- make the brownie mix according to package directions. Spread brownie mix in the pan. spoon peanut butter mixture in dollops over brownie mixture. Swirl peanut butter mixture into brownie mixture with tip of knife.
- Bake 30-35 minutes
Autumn Spice Bread
(not my picture, found on internet, it would look similar to this except it has walnuts on it)3 1/2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 t. salt
1 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cloves
1 cup butter
2 cup sugar
2 cup canned pumpkin
4 eggs, lightly whipped
1 1/2 c. chocolate chips (we use milk chocolate)
1 1/2 c. walnuts, chopped
Grease 2 loaf pans; set aside. Combine flour, soda and spices. Cream butter with sugar and pumpkin, blend in eggs. At low speed add dry ingredients to egg mixture. Mix in chocolate chips and once cup walnuts, stir to blend. Pour into loaf pans and sprinkle with 1/2 cup nuts. Bake at 350 degrees for one to one and a half hours, top with spice glaze. Makes 2 loaves.
Spice Glaze:
1 c. powdered sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 to 3 tsp. cream or milk
1/2 c. walnuts, chopped
Combine dry ingredients, blending in cream or milk until mixture becomes the consistency of glaze. Spread on loaves when removed form oven. Sprinkle with remaining nuts. After 5 minutes, remove from pans and cool on a rack.
Tuesday, August 26, 2008
CHICKEN CORDON BLEU CASSEROLE
4 to 6 pieces chicken breast halves, skinned and boned
4 to 6 pieces Swiss cheese
4 to 6 pieces thin ham slices
1 can cream of chicken soup plus 2/3 c. milk
1 pkg. chicken stove top stuffing, crushed a little
1 1/4 c. hot water
1/2 stick butter
Mix soup and milk in bowl with whisk. Set aside. In a 9 x 13 inch pan, roll ham slices; place on top of the chicken pieces. Then top with Swiss cheese slices. Pour soup mixture over all. Combine stuffing with softened butter and water in bowl; sprinkle over top.
Bake at 300 degrees for 1 1/2 hours.
Cover with foil last half hour if getting to brown.
If you like the taste of Chicken Cordon Bleu without the hard work, this is the dish for you! It was easy AND delicious! We will definitely be having this again. Enjoy!
4 to 6 pieces Swiss cheese
4 to 6 pieces thin ham slices
1 can cream of chicken soup plus 2/3 c. milk
1 pkg. chicken stove top stuffing, crushed a little
1 1/4 c. hot water
1/2 stick butter
Mix soup and milk in bowl with whisk. Set aside. In a 9 x 13 inch pan, roll ham slices; place on top of the chicken pieces. Then top with Swiss cheese slices. Pour soup mixture over all. Combine stuffing with softened butter and water in bowl; sprinkle over top.
Bake at 300 degrees for 1 1/2 hours.
Cover with foil last half hour if getting to brown.
If you like the taste of Chicken Cordon Bleu without the hard work, this is the dish for you! It was easy AND delicious! We will definitely be having this again. Enjoy!
Fruit Bouquet
First, you'll need to decide what fruit you want to incorporate into you fruit bouquet. We used fresh pineapple, strawberries, cantaloupe, grapes, watermelon, honeydew melon, oranges, and even though we didn't use parsley I would highly recommend getting some!You will also need a few other items to make this edible fruit bouquet: a flower cookie cutter, a knife, a melon baller, kitchen scissors, bamboo skewers, a cutting board, a vase or basket and some floral foam
Step 1. Using your knife, cut up your pineapple, half of honeydew melon, half of watermelon, half of cantaloupe into 1/2 inch thick slices.
Step 2. Using the cookie cutter, press each slice of fruit and cut out a flowerStep 3. Using the melon baller scoop several pieces of watermelon, honeydew melon, and cantaloupe
*We also sliced grapes in half
(Don't mind Addi's picture..HA!)
Step 4. Now add 2 grapes on the bamboo skewer. Add the fruit flower on top. Make sure the skewer pokes through the fruit. Push the fruit down leaving about 1/2 " from the top. Now stick that part of the skewer onto either a watermelon, cantaloupe, honeydew melon ball, or a half of grape. Don't let the skewer stick out the end. Do this for each "Fruit flower".
*The purpose of the grapes is to help support the fruit flowers so they don't slide down the skewer.
Step 5. Wash your strawberries (you can remove the strawberry leaves if you want). Add a few grapes on the skewer. Then take each strawberry and stick a bamboo skewer into the top of it, but don't let the skewer poke out the other side.
Step 6. Take a bamboo skewer and stick it through about 6-7 grapes. When you stick one grape on, slide it down to make room for the next one. Repeat this until your last grape. Make sure that the skewer doesn't stick out of the last grape (the one on top). Then slide each grape up the skewer until they touch the grape just above it. I made 7 of these grape skewers for this fruit bouquet.
*I also put oranges on skewers
Step 7. Put your floral foam into your vase or basket. (Don't use a clear vase, it's not pretty!!!)
Step 8. Now you should have all of your fruit on skewers. Place each skewer into the floral foam at various angles. You will want to create a spherical shape to the bouquet, so place the outermost skewers on a large angle and make them shorter than the center skewers. I had to break a few inches off some of the skewers to get them to the right height (I used kitchen scissors to help me break the skewers). This step is the most time consuming because you want the bouquet to look perfect. If you have trouble, just start putting in skewers into the foam. Then adjust each one to look how you want it. The key to this step is to adjust your skewer lengths. Don't be afraid to break a good part of the skewer off (if you break too much off, you can always use a new skewer - I had a LOT of extra skewers at the end). Another key to making your fruit bouquet look AWESOME is to have plenty of fruit. Having too few fruit skewers makes your fruit bouquet look bare and skimpy.
Step 9. Once all your fruit skewers are placed, place some twigs of parsley in-between the skewers. This fills in the bouquet, hides the skewers and makes it look more like a flower bouquet.
Once you have the parsley in place, YOU ARE DONE! WA-HOO! Your family will love you FOREVER!
Sunday, August 24, 2008
Erika's Broccoli Cheese Soup
4 carrots, peeled & cut into round pieces
1 onion, finely diced
2 stalks of celery cut
1 lb broccoli divided
1 lb. precooked and shredded chicken (optional)
1 stick butter
2/3 cup flour
1 jar cheese whiz
2 cups cream
milk, to desired consistency (we added maybe 3 cups)
Salt & Pepper to taste
Garlic Powder to taste
Peel and chop carrots. Chop onion, celery, and 1/2 of broccoli. Steam the carrots, onion, celery, and 1/2 of broccoli in saucepan with water. In another saucepan, boil the other half of the broccoli until tender. Once cooked, add the broccoli and water to blender, and blend on high making a puree. In soup pot add vegetables, broccoli puree, cooked chicken, and cream. In another small saucepan melt the butter and mix in flour until well blended. Add the flour and butter mixture to the soup pot. Add cheese whiz, garlic powder, and salt and pepper. Mix well. Add milk to get your desired consistency. Enjoy!
This is a spin off of another recipe I have. But we made it to our liking. (I like my broccoli more pureed, then I do chunky). Hunter and Mike especially enjoyed this dish. YUM!
1 onion, finely diced
2 stalks of celery cut
1 lb broccoli divided
1 lb. precooked and shredded chicken (optional)
1 stick butter
2/3 cup flour
1 jar cheese whiz
2 cups cream
milk, to desired consistency (we added maybe 3 cups)
Salt & Pepper to taste
Garlic Powder to taste
Peel and chop carrots. Chop onion, celery, and 1/2 of broccoli. Steam the carrots, onion, celery, and 1/2 of broccoli in saucepan with water. In another saucepan, boil the other half of the broccoli until tender. Once cooked, add the broccoli and water to blender, and blend on high making a puree. In soup pot add vegetables, broccoli puree, cooked chicken, and cream. In another small saucepan melt the butter and mix in flour until well blended. Add the flour and butter mixture to the soup pot. Add cheese whiz, garlic powder, and salt and pepper. Mix well. Add milk to get your desired consistency. Enjoy!
This is a spin off of another recipe I have. But we made it to our liking. (I like my broccoli more pureed, then I do chunky). Hunter and Mike especially enjoyed this dish. YUM!
Erika’s Strawberry-Limeade Frizz
(Drink will resemble picture) 1 can Frozen Limeade (minutemaid)
2 cups frozen strawberries
½ cup sugar
4 cans of sprite or 7-up
2 cups cold water
1 cup ice cubes
Add frozen limeade mix, strawberries, and sugar into a blender. Blend until well mixed (we don't want lumpies right?) In the meantime add cold water and sprite into a LARGE pitcher. Stir. Add frozen mixture from the blender. Stir with a large spoon. Add ice Cubes. (you can add more water to make it less sweet, however we like it STRONG). Enjoy!
I was in the mood for some type of a sweet drink. Boy did this hit the spot!! We were experimenting with ingredients and this is what we came up with. YUM-O!
Saturday, August 23, 2008
Butter Syrup
1 can evaporated milk
2 c. sugar
1 T. butter
1 t. vanilla
Combine milk, sugar and butter in a small saucepan, bring to a boil. Add vanilla, stir, serve warm.
Addi made this syrup for breakfast today. It was WONDERFUL! It tastes a lot like the buttermilk syrup we make.
It was a perfect thing for a child to help make as long as they are supervised.
2 c. sugar
1 T. butter
1 t. vanilla
Combine milk, sugar and butter in a small saucepan, bring to a boil. Add vanilla, stir, serve warm.
Addi made this syrup for breakfast today. It was WONDERFUL! It tastes a lot like the buttermilk syrup we make.
It was a perfect thing for a child to help make as long as they are supervised.
Griddle Cakes
2 1/2 c. flour
2 T. baking powder
2 T. sugar
1 t. salt
2 eggs, beaten
2 c. milk (can use buttermilk for a wonderful flavor)
4 T. oil, bacon grease,melted butter or shortening
Add flour, baking powder, sugar, and salt to kitchen aid or mixer. Combine eggs, milk and oil, to mixer. Stir just until flour is moistened. Batter will be a little lumpy. Bake on griddle, turning when golden brown. Makes 12-16 cakes.
We fixed these for breakfast today. They were thick and yummy!! They also go well with the "butter syrup" Addi made.
2 T. baking powder
2 T. sugar
1 t. salt
2 eggs, beaten
2 c. milk (can use buttermilk for a wonderful flavor)
4 T. oil, bacon grease,melted butter or shortening
Add flour, baking powder, sugar, and salt to kitchen aid or mixer. Combine eggs, milk and oil, to mixer. Stir just until flour is moistened. Batter will be a little lumpy. Bake on griddle, turning when golden brown. Makes 12-16 cakes.
We fixed these for breakfast today. They were thick and yummy!! They also go well with the "butter syrup" Addi made.
Thick & Chewy Chocolate Chip Cookies
AKA Lee's Chocolate Chip Cookies
2 c. butter
1 1/2 c. brown sugar
1 c. white sugar
2 egg
3 tsp. vanilla
5 c. flour
2 tsp. baking soda
2 tsp. salt
! bag or more chocolate chips (we like to use milk chocolate chips)
Cream butter, beat sugars, eggs, then vanilla. Mix salt and baking soda into flour. Stir in flour until almost mixed, then add chocolate chips and continue stirring just until flour is all mixed in. Do not over mix. Heat oven to 300 degrees. Form a tablespoon of dough into a ball for each cookie. Place on cookie sheet and bake until cookie just springs back when touched, about 20-25 minutes. Cool cookies on wire rack.
These are the thick and chewy cookies, not the thin crunchy type.
The person I got this recipe from essentially got it from the toll house cookie recipe, but modified it based on her experience at Mrs. Fields cookies.
It is a nice change of pace from my "normal" chocolate chip cookie recipe I make. These are REALLY thick and chewy. yum!
2 c. butter
1 1/2 c. brown sugar
1 c. white sugar
2 egg
3 tsp. vanilla
5 c. flour
2 tsp. baking soda
2 tsp. salt
! bag or more chocolate chips (we like to use milk chocolate chips)
Cream butter, beat sugars, eggs, then vanilla. Mix salt and baking soda into flour. Stir in flour until almost mixed, then add chocolate chips and continue stirring just until flour is all mixed in. Do not over mix. Heat oven to 300 degrees. Form a tablespoon of dough into a ball for each cookie. Place on cookie sheet and bake until cookie just springs back when touched, about 20-25 minutes. Cool cookies on wire rack.
These are the thick and chewy cookies, not the thin crunchy type.
The person I got this recipe from essentially got it from the toll house cookie recipe, but modified it based on her experience at Mrs. Fields cookies.
It is a nice change of pace from my "normal" chocolate chip cookie recipe I make. These are REALLY thick and chewy. yum!
Friday, August 22, 2008
Creamed Peas & Potatoes
1 lb. frozen peas
1 1/2 lb. small red potatoes
1 1/2 c. milk (we used whole milk)
1 1/2 c. cream
4 Tbls. butter
4 Tbls. Flour
Salt & Pepper to taste
Scrub the potatoes. (If using large potatoes, cut into large chunks). Cook the potatoes in boiling water until tender. Add peas to the boiling water for the last 5-10 minutes cooking time. Cook until done. Drain the water.
In a separate saucepan, melt the butter and add flour to make a paste. Add milk, cream, and salt & pepper. Cream sauce will thicken. Once thickened, add to peas and potato mixture. Stir. Enjoy!
This has been a family favorite for years. I've always loved this dish growing up, and still do today. They also taste great with the "Guymons famous bread sticks" recipe.
1 1/2 lb. small red potatoes
1 1/2 c. milk (we used whole milk)
1 1/2 c. cream
4 Tbls. butter
4 Tbls. Flour
Salt & Pepper to taste
Scrub the potatoes. (If using large potatoes, cut into large chunks). Cook the potatoes in boiling water until tender. Add peas to the boiling water for the last 5-10 minutes cooking time. Cook until done. Drain the water.
In a separate saucepan, melt the butter and add flour to make a paste. Add milk, cream, and salt & pepper. Cream sauce will thicken. Once thickened, add to peas and potato mixture. Stir. Enjoy!
This has been a family favorite for years. I've always loved this dish growing up, and still do today. They also taste great with the "Guymons famous bread sticks" recipe.
Wednesday, August 20, 2008
Erika's Mock McGriddles
2/3 c. 7-up (or sprite) (maybe just a little more)
1 egg
1 Tbls. sugar
1 Tbls oil
1 1/2 c. Biscuits
(Don't forget the mixture below)
Put these ingredients into a blender. It may be a little too thick to blend, so just add a little more 7-up. Blend smooth and let stand 10 minutes before preparing on hot oiled griddle allowing about 1/3 cup batter for each pancake.
"maple burst"
1/2 c. Brown sugar
1/8-1/4 tsp. maple extract
About 1 tbls. maple syrup (give or take?)
Mix together until moist.
Spray the griddle well with pam. Sprinkle sugar mixture over the undone side of pancake (Make sure it the sugar isn't clumpy). Flip. Cook until light brown. Add a sausage patty between 2 pancakes. Enjoy!
I found the recipe for the pancake batter on the Internet, but I made up the "Maple Burst" myself, and I'm pretty darn proud of it!! We thought these tasted A LOT like McDonalds McGriddles.
Quick Brownies
2 cups sugar
1 3/4 c. flour
1/2 c. cocoa
1 tsp. salt
5 eggs
1 c. vegetable oil
1 tsp. vanilla
1 c. semi-sweet (or milk chocolate) chocolate chips
Beat first seven ingredients until smooth. Pour into a 9 x 13 in. dish and sprinkle with chocolate chips. Bake at 350 for about 30 minutes.
I like this recipe because they really were quick. However, I may try milk choco. chips the next time I make these. It tasted a little like dark chocolate to me. But they were good. They stayed moist for days! Enjoy!
Easy Chicken 'N' Biscuits
1 pkg. (16 oz) frozen mixed vegetables
2 1/2 c. cubed cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
3/4 c. milk
1 1/2 cups shredded cheddar cheese, divided
Biscuits
1 1/2 c. biscuit/baking mix
2/3 c. milk
(or 1 can of pillsbury buttermilk biscuits)
(Optional) 1 can french fried onions
In a large bowl, combine the vegetables, chicken soup, milk, and 1 cup cheese. Pour into an ungreased 13 x 9 baking dish. Cover and bake at 400 degrees for 15 minutes. Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by Tablespoonfuls onto chicken mixture. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. bake 3-4 minutes longer or until the cheese is melted.
We had this last night for dinner. It was one of those "comforting" dishes.It was easy because I had all the ingredients on hand. Quick fix!
Saturday, August 16, 2008
Erika's Gingerbread Muffins
2 Eggs
2/3 c. oil
1 c. molasses
1/2 c. sugar
3 c. flour
2 t. baking soda
2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 c. boiling water
In a medium bowl beat eggs, oil, molasses and sugar, mixing well. Sift together dry ingredients in a large bowl and add egg mixture. Stir in water, mixing well. Fill greased or paper muffin cups 2/3 full. Sprinkle tops lightly with sugar. bake in a preheated 350 degree oven for 20-25 minutes.
Sprinkle powdered sugar in top
*Also good with buttermilk or maple syrup drizzled on top
With fall soon approaching, I feel the need to bake. The smell of gingerbread somehow makes me long for those long cool crisp evenings and long winter nights. These muffins are the perfect cure! Yum!
2/3 c. oil
1 c. molasses
1/2 c. sugar
3 c. flour
2 t. baking soda
2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 c. boiling water
In a medium bowl beat eggs, oil, molasses and sugar, mixing well. Sift together dry ingredients in a large bowl and add egg mixture. Stir in water, mixing well. Fill greased or paper muffin cups 2/3 full. Sprinkle tops lightly with sugar. bake in a preheated 350 degree oven for 20-25 minutes.
Sprinkle powdered sugar in top
*Also good with buttermilk or maple syrup drizzled on top
With fall soon approaching, I feel the need to bake. The smell of gingerbread somehow makes me long for those long cool crisp evenings and long winter nights. These muffins are the perfect cure! Yum!
Erika's Favorite Butter Cream Frosting
3/4 c. butter
3/4 c. shortening
4 2/3 c. powdered sugar
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla
1/3 c. water
In a large mixer bowl combine butter, shortening and sugar, and beat until very creamy. Add almond extract and vanilla. Mix until well blended. Add water and mix until light.
This is one of my favorite Butter Cream Frosting recipes. It's from the lion house. I know it has a lot of butter and shortening, but it's worth every little fattening morsel! I LOVE almond extract in my frosting, it gives it a little burst of flavor!
*This makes a lot of frosting, if you have left overs, frost cookies, or frost graham crackers
3/4 c. shortening
4 2/3 c. powdered sugar
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla
1/3 c. water
In a large mixer bowl combine butter, shortening and sugar, and beat until very creamy. Add almond extract and vanilla. Mix until well blended. Add water and mix until light.
This is one of my favorite Butter Cream Frosting recipes. It's from the lion house. I know it has a lot of butter and shortening, but it's worth every little fattening morsel! I LOVE almond extract in my frosting, it gives it a little burst of flavor!
*This makes a lot of frosting, if you have left overs, frost cookies, or frost graham crackers
Tuesday, August 12, 2008
Minnestrone/Meatball soup
2 lbs. lean ground beef or 2 lbs. pre-cooked meatballs
1 c. chopped celery
1 c. chopped onion
salt to taste (I use garlic salt)
1 28-oz. can diced tomatoes
1 qt. water
4 lrg. carrots, peeled and sliced
2 (8-oz) cans tomato sauce
1 small can tomato paste
5 c. beef broth
1 can corn (I also use the juice)
1 Tbls. dried parsley
1 tsp. ground basil
2 tsp. dried oregano leaves
1/2 tsp. pepper
3 garlic cloves
1 (16 -oz) can green beans (I put the juice in the soup)
1 (15 oz) can kidney beans, drained
1 1/4 c. uncooked pasta
Parmesan cheese for garnish
Brown ground beef over medium-high heat, stirring to break up meat. Drain. If you are making a meatball soup, unthaw and warm. Stir in celery, onions, garlic, and salt in 1 1/2 Tbls. butter or oil. Cook until vegetables are tender crisp, (about 10 minutes). Boil carrots in 1 qt. water (save water for soup).
In a large pot combine ground beef, tomatoes, carrots,water, tomato sauce, tomato paste, broth, & spices. Bring to a boil. Cover; simmer over low heat (about 20 min) Add green beans, corn, & kidney beans.
Bring to a boil, add pasta. Add all ingredients into pot. Cook 15-20 minutes until pasta is tender. Garnish with Parmesan cheese. Makes 12-14 servings.
A sweet neighbor in kenai brought me a dish similar to this one day when I was under the weather. It was much appreciated. My kids were much appreciative that she introduced this dish to our family...they love it.
*This makes a LOT of soup. So freeze some when you need a quick meal...or when YOU'RE under the weather and don't have a sweet neighbor to bring you dinner!
1 c. chopped celery
1 c. chopped onion
salt to taste (I use garlic salt)
1 28-oz. can diced tomatoes
1 qt. water
4 lrg. carrots, peeled and sliced
2 (8-oz) cans tomato sauce
1 small can tomato paste
5 c. beef broth
1 can corn (I also use the juice)
1 Tbls. dried parsley
1 tsp. ground basil
2 tsp. dried oregano leaves
1/2 tsp. pepper
3 garlic cloves
1 (16 -oz) can green beans (I put the juice in the soup)
1 (15 oz) can kidney beans, drained
1 1/4 c. uncooked pasta
Parmesan cheese for garnish
Brown ground beef over medium-high heat, stirring to break up meat. Drain. If you are making a meatball soup, unthaw and warm. Stir in celery, onions, garlic, and salt in 1 1/2 Tbls. butter or oil. Cook until vegetables are tender crisp, (about 10 minutes). Boil carrots in 1 qt. water (save water for soup).
In a large pot combine ground beef, tomatoes, carrots,water, tomato sauce, tomato paste, broth, & spices. Bring to a boil. Cover; simmer over low heat (about 20 min) Add green beans, corn, & kidney beans.
Bring to a boil, add pasta. Add all ingredients into pot. Cook 15-20 minutes until pasta is tender. Garnish with Parmesan cheese. Makes 12-14 servings.
A sweet neighbor in kenai brought me a dish similar to this one day when I was under the weather. It was much appreciated. My kids were much appreciative that she introduced this dish to our family...they love it.
*This makes a LOT of soup. So freeze some when you need a quick meal...or when YOU'RE under the weather and don't have a sweet neighbor to bring you dinner!
Saturday, August 9, 2008
We have A New Look
I decided it was high time this blog needed a make over! Hopefully I will get some new recipes posted soon. My vacation is nearing to an end, so I am hoping my blogs will be a little more updated! Thanks for looking!
Monday, June 23, 2008
THEEEE best gooey caramel cinnamon rolls
I have pictures, but I will have to post them later.
1 cup warm water (110 degrees F)
1 egg
3 cups bread flour
1/4 cup white sugar
3 tablespoons instant powdered milk
1 teaspoon salt
5 tablespoons butter, softened
1 teaspoon instant yeast
1/3 cup butter
1/2 cup vanilla ice cream
1/2 cup brown sugar
1/2 cup butter, softened (for spreading)
1/2 (or more to your liking) granulated sugar
Sprinkle desired amount of cinnamon
1/2 cup brown sugar
DIRECTIONS
1-Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.
2-Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.
3-Preheat oven to 350 degrees F (175 degrees C).
4-When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon and granulated sugar. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.
5-Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown.
I made these for breakfast this morning. I thought these were to DIE for. They were so gooey and yummy! I changed the amount of salt because the original recipe tastes like it has WAY too much salt. Also, I added more cinnamon and sugar then it calls for. Enjoy!!!!!!
1 cup warm water (110 degrees F)
1 egg
3 cups bread flour
1/4 cup white sugar
3 tablespoons instant powdered milk
1 teaspoon salt
5 tablespoons butter, softened
1 teaspoon instant yeast
1/3 cup butter
1/2 cup vanilla ice cream
1/2 cup brown sugar
1/2 cup butter, softened (for spreading)
1/2 (or more to your liking) granulated sugar
Sprinkle desired amount of cinnamon
1/2 cup brown sugar
DIRECTIONS
1-Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.
2-Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.
3-Preheat oven to 350 degrees F (175 degrees C).
4-When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon and granulated sugar. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.
5-Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown.
I made these for breakfast this morning. I thought these were to DIE for. They were so gooey and yummy! I changed the amount of salt because the original recipe tastes like it has WAY too much salt. Also, I added more cinnamon and sugar then it calls for. Enjoy!!!!!!
Sunday, June 22, 2008
VaCaTIoN!
We will return from our vacation on the 7th of August! Check back for new recipes later!!!!
Thursday, June 19, 2008
Easy Honey Mustard Dipping Sauce
INGREDIENTS
1/4 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice
DIRECTIONS
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.
We like to dip our chicken in this easy sauce! Enjoy!
1/4 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice
DIRECTIONS
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.
We like to dip our chicken in this easy sauce! Enjoy!
Sunday, June 15, 2008
Almond Joy Pie
1/2 c. sugar
1/3 c. cornstarch
1/4 c. baking cocoa
1/4 tsp. salt
1 1/2 c. milk
18 (1 pkg) Mini Almond Joy candy bars, chopped
1 tsp. vanilla extract
1 pastry shell (9 " ) baked
whipped cream
In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth, Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat.
Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pastry shell. Press plastic wrap onto filling. Refrigerate until set, about 4 hours. Remove plastic wrap onto filling. Slice and serve with whipped cream. Enjoy!
1/3 c. cornstarch
1/4 c. baking cocoa
1/4 tsp. salt
1 1/2 c. milk
18 (1 pkg) Mini Almond Joy candy bars, chopped
1 tsp. vanilla extract
1 pastry shell (9 " ) baked
whipped cream
In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth, Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat.
Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pastry shell. Press plastic wrap onto filling. Refrigerate until set, about 4 hours. Remove plastic wrap onto filling. Slice and serve with whipped cream. Enjoy!
Layered Raspberry Delight
1 Pkg. White cake mix
1 c. whipping cream
1 pkg Raspberry Danish Dessert (junk-it) (usually found somewhere by the jello in the baking isle)
1 (8 oz) pkg. cream cheese
2 c. powdered sugar
20 oz. frozen or fresh raspberries
First layer: Make cake mix according to package directions; bake in a 9 x 13 " pan and let cool.
Second Layer: Cream the cream cheese and add the whipping cream and powdered sugar. Beat well. Put on the cooled cake and let set.
Third Layer: Use the directions on the danish dessert and mix using the juice from the raspberries as part of the liquid. Add the raspberries. Put on the second layer and chill 4 hours before serving. Serve with cool whip, whipped cream, or plain. Enjoy!
I made this for a BBQ we had last night. We love this dessert. When we lived in Kenai we had fresh raspberries that we would like to use for this dessert. Enjoy!
Saturday, June 14, 2008
Martha Stewarts Best Buttermilk Pancakes
(Click on the picture to go to the direct page)The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.
Makes nine 6-inch pancakes
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Directions
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
I have collected a lot of Martha Stewart magazines over the past few years, and the magazines are piling up! I have decided I need to de-junk. So I am finding my favorite articles on her website and posting them on my blog, so if I want to look them up again, I know where to find them!
Addison made these pancakes for breakfast this morning. Her favorite part was dropping the blueberries on the batter after it was poured on the griddle. She did a fantastic job! They were wonderful! She served them with blueberry syrup and whipped cream.
Friday, June 13, 2008
Cheesy Bacon Mashed Potatoes
3 green onions, chopped
5 potatoes
About 1/4 c. milk
1 c. sour cream
1 c. shredded cheddar cheese
5 slices bacon, cooked and crumbled
1 tsp. salt
1/8 tsp. pepper
paprika
Scrub and quarter potatoes. Place in a large saucepan filled with 1/2 water. Bring to a boil on high heat. Reduce heat and cover. Cook for 20 minutes or until tender when pierced with a fork. Drain and mash. Add milk and mash until creamy. Stir in sour cream. Add cheese, bacon, salt, pepper, and green onion. Place in a lightly greased casserole dish. Sprinkle paprika on top. Bake at 400 degrees, uncovered for 15 minutes.
I altered another recipe similar to this... these are the results of the change. Yummy!
5 potatoes
About 1/4 c. milk
1 c. sour cream
1 c. shredded cheddar cheese
5 slices bacon, cooked and crumbled
1 tsp. salt
1/8 tsp. pepper
paprika
Scrub and quarter potatoes. Place in a large saucepan filled with 1/2 water. Bring to a boil on high heat. Reduce heat and cover. Cook for 20 minutes or until tender when pierced with a fork. Drain and mash. Add milk and mash until creamy. Stir in sour cream. Add cheese, bacon, salt, pepper, and green onion. Place in a lightly greased casserole dish. Sprinkle paprika on top. Bake at 400 degrees, uncovered for 15 minutes.
I altered another recipe similar to this... these are the results of the change. Yummy!
Funeral Potatoes
2 lbs. cooked, grated potatoes or frozen hash browns
2 cans cream of chicken soup
1 pint sour cream
1/4 c. chopped onion
1/2 c. melted butter
2 c. grated cheese
1 1/2 c. crushed corn flakes
Combine potatoes, soup, sour cream, onion & butter. Pour into 9 x 13 " pan. Sprinkle with shredded cheese and crushed corn flakes. Bake at 350 degrees for 45 minutes.
I love funeral potatoes...I just hate the name! Enjoy!
2 cans cream of chicken soup
1 pint sour cream
1/4 c. chopped onion
1/2 c. melted butter
2 c. grated cheese
1 1/2 c. crushed corn flakes
Combine potatoes, soup, sour cream, onion & butter. Pour into 9 x 13 " pan. Sprinkle with shredded cheese and crushed corn flakes. Bake at 350 degrees for 45 minutes.
I love funeral potatoes...I just hate the name! Enjoy!
Baked Beans
1 lb. bacon
1 chopped onion
1 green pepper, chopped
Saute; drain fat
In a large baking pan add:
Above mixture
3 large cans pork & beans
1 can pineapple chunks drained
1 c. ketchup
1/2 c. brown sugar
2 Tbls. Worchershire sauce
Bake for 2 hours at 300 degrees.
I love baked beans. It reminds of summer, BBQ's, being with loved ones...ahhh the taste of memories! I have many beaked beans recipes, you can decide which is YOUR favorite!
1 chopped onion
1 green pepper, chopped
Saute; drain fat
In a large baking pan add:
Above mixture
3 large cans pork & beans
1 can pineapple chunks drained
1 c. ketchup
1/2 c. brown sugar
2 Tbls. Worchershire sauce
Bake for 2 hours at 300 degrees.
I love baked beans. It reminds of summer, BBQ's, being with loved ones...ahhh the taste of memories! I have many beaked beans recipes, you can decide which is YOUR favorite!
Anna Potatoes
3 lbs. potatoes
1/2 c. chopped fresh parsley
1/4 c. finely minced fresh rosemary
2 tsp. olive oil
2 tsp. unsalted butter
3/4 c. chicken broth
salt & ground pepper
Add oil to pan to coat. Layer potatoes & spices. Add chicken broth over layered potatoes. Add butter & parm. cheese on top. Put the lid on over the potatoes and let simmer on low until potatoes are cooked and tender. Enjoy!
I experienced a dish similar to this at a restaurant. I thought it was a different way to try potatoes. They're pretty good.
1/2 c. chopped fresh parsley
1/4 c. finely minced fresh rosemary
2 tsp. olive oil
2 tsp. unsalted butter
3/4 c. chicken broth
salt & ground pepper
Add oil to pan to coat. Layer potatoes & spices. Add chicken broth over layered potatoes. Add butter & parm. cheese on top. Put the lid on over the potatoes and let simmer on low until potatoes are cooked and tender. Enjoy!
I experienced a dish similar to this at a restaurant. I thought it was a different way to try potatoes. They're pretty good.
Wednesday, June 11, 2008
Perfect Peach Jello
1 package peach-flavored Jell-O
1 1/2 cup boiling water
2 cups lower-fat plain-yogurt
1 (14oz) can sliced peaches, drained
This was pretty good, however I think by adding the plain yogurt it lost a lot of it's peach flavor. But like I said, it was still good.
This was pretty good, however I think by adding the plain yogurt it lost a lot of it's peach flavor. But like I said, it was still good.
Chops With Fruit Stuffing
6 boneless pork chops (1/2 " thick)
1 Tbls. vegetable oil
1 pkg. (6 oz.) stove top stuffing mix
2 celery ribs, chopped
1 medium tart apple, peeled and chopped
1 c. craisins
1/2 c. chopped onion
1 can chicken broth
14 c. butter, melted
In a large skillet, brown pork chops in oil on both sides. In a large bowl, combine the remaining ingredients. Place half of the stuffing mixture in a crock pot. Top with pork and remaining stuffing mixture. Cover and cook on low for 3 hours or until meat thermometer read 160.
This is a EASY dish to fix. (We all like those right?) The aroma is wonderful! The stuffing was a twist to the traditional stuffing we usually eat. My kids loved it. However, they are a little picky when it comes to pork chops.
Tuesday, June 10, 2008
Sister Dinklemans Wheat Bread
I'm sorry about the name, you can rename this what ever you want. The title (given to me from an old Bishops wife, and visiting teacher) helps me to remember which wheat bread recipe I'm talking about.
Dissolve:
2 c. warm water
1 Tbls. yeast
Gradually add:
2 Tbls. sugar or 1/3 c. honey
3 Tbls. oil
1 Tbls. salt
1/3 gluten
About 4 cups. white wheat
Start with 4 cups flour and keep adding a little at at time until it's the right consistency. Let rise until double. Bake at 350 for 20 minutes or until brown on top. Put bread on cooling racks for 10 minutes, then put the bread into bread bags with a tie.
Sister Dinkleman never came visiting teaching without some type of WONDERFUL homemade treat. She was an amazing cook. I remember just after Addison was born she brought us over dinner, and with that dinner she brought this wonderful homemade bread. She brought over a couple of loaves. It took us a few days to eat it all, but somehow it stayed just as soft as they day she brought it. I asked what her secret was, and she said she puts the bread on the drying racks for just a few minutes after it comes out of the oven. Then she places them in bread bags. I thought it would make them soggy, but for some reason it didn't. I hope you all enjoy this recipe as much as we do!
Dissolve:
2 c. warm water
1 Tbls. yeast
Gradually add:
2 Tbls. sugar or 1/3 c. honey
3 Tbls. oil
1 Tbls. salt
1/3 gluten
About 4 cups. white wheat
Start with 4 cups flour and keep adding a little at at time until it's the right consistency. Let rise until double. Bake at 350 for 20 minutes or until brown on top. Put bread on cooling racks for 10 minutes, then put the bread into bread bags with a tie.
Sister Dinkleman never came visiting teaching without some type of WONDERFUL homemade treat. She was an amazing cook. I remember just after Addison was born she brought us over dinner, and with that dinner she brought this wonderful homemade bread. She brought over a couple of loaves. It took us a few days to eat it all, but somehow it stayed just as soft as they day she brought it. I asked what her secret was, and she said she puts the bread on the drying racks for just a few minutes after it comes out of the oven. Then she places them in bread bags. I thought it would make them soggy, but for some reason it didn't. I hope you all enjoy this recipe as much as we do!
My favorite cinnamon rolls
2 1/4 c. scalded milk, heated
1/4 c. hot water
2 packages yeast
1/2 c. sugar
1/2 c. oil
1 Tbls. salt
6 c. flour
2 eggs
In a large bowl, add beaten eggs, sugar, oil and salt. Add scalded milk & mix up well, then add yeast & 6 cups of flour; mix up well. Dump our dough on floured surface and add more flour as needed. (The dough should be sticky) knead for about 5 minutes. Put in greased bowl and let rise until doubled in bulk (about 1 1/2 hours).
Roll out (don't make too thin) in an oblong shape; spread with butter, cinnamon, sugar, (nuts & raisins optional). Roll up and cut them 1 to 1 1/4 " thick, put on greased cookie sheet and let rise another hour. Bake at 350 for 15 minutes. Let cool and frost.
I am a sucker when it comes to thick gooey fattening breads for breakfast. I love it! I love to frost these with a butter cream frosting, or a thin glaze (depending on the mood I'm in). Enjoy...Because we sure do!
1/4 c. hot water
2 packages yeast
1/2 c. sugar
1/2 c. oil
1 Tbls. salt
6 c. flour
2 eggs
In a large bowl, add beaten eggs, sugar, oil and salt. Add scalded milk & mix up well, then add yeast & 6 cups of flour; mix up well. Dump our dough on floured surface and add more flour as needed. (The dough should be sticky) knead for about 5 minutes. Put in greased bowl and let rise until doubled in bulk (about 1 1/2 hours).
Roll out (don't make too thin) in an oblong shape; spread with butter, cinnamon, sugar, (nuts & raisins optional). Roll up and cut them 1 to 1 1/4 " thick, put on greased cookie sheet and let rise another hour. Bake at 350 for 15 minutes. Let cool and frost.
I am a sucker when it comes to thick gooey fattening breads for breakfast. I love it! I love to frost these with a butter cream frosting, or a thin glaze (depending on the mood I'm in). Enjoy...Because we sure do!
Chicken Broccoli Supper
1 lb. Chicken breasts, cubed
3 c. frozen broccoli florets
1 c. uncooked elbow macaroni
1 c. shredded cheddar cheese
2 cans condensed cream of chicken soup, undiluted
2 cups chicken broth
1/2 c. sour cream
1/4 tsp. garlic powder
1/4 tsp. pepper
In a large bowl, combine the chicken, broccoli, macaroni and cheese. Whisk the soup, broth, sour cream, garlic powder and pepper; stir into chicken mixture. Transfer to a greased 9 x 13 "
baking dish. bake uncovered at 350 degrees for 30 minutes. Stir; bake 25-30 minutes longer or until chicken juices run clear and macaroni is tender. Let stand for 5 minutes before serving.
I'm sorry this picture looks like a blob of food. The food was cold (I waited too long to take to picture). This really was a good dish, even though it doesn't look like it!
It reminds me of Chicken Divan (or broccoli casserole, what ever you want to call it!) except that it has noodles in it. My kids were asking if we had seconds.
Mock Mexican Fried Ice-Cream
1/2 c. vegetable oil
2 (6") flour tortillas
1/2 tsp. cinnamon
2 Tbls. sugar
1/4 c. cornflake crumbs
2 large scoops vanilla ice cream
1 can whipped cream
2 maraschino cherries
Topping (optional)
Honey
Chocolate Syrup
Strawberry Topping
1-Fry tortilla in hot oil over med/high heat. Fry each side of the tortilla for about 1 minutes until crispy. Drain on paper towels.
2-Combine cinnamon and sugar in a small bowl.
3-Sprinkle half of cinnamon mixture over both sides of the fried tortillas, coating evenly
4-Combine other half of cinnamon/sugar mixture with cornflakes crumbs in another small bowl. pour cornflake mixture onto a plate.
5- Place large scoop of ice cream around until entire surface is evenly coated with crumbs. (shouldn't be able to see the ice cream). Place ice cream in center of tortilla
6-Spray whip cream around base of ice cream. Spray more on top of ice cream.
7-Put cherry on top. Drizzle with favorite topping.
Delicioso! This is muy bueno! Disfrute de!
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