We are having some friends over for dinner tonight. They are bringing a rotisserie chicken and dessert. I needed a fruit and veggie. Since it is citrus season, I fixed grapefruit for our fruit. I had a hard time deciding what vegetable to make. I wanted something a little different. Then I remembered this recipe my mom gave me. It has been almost a year since I last made it. I really should make it more often, it is so good. It's a little more work than your traditional 'campbells' green bean casserole, but totally worth it.
This recipe has butter listed twice - that's because it is used at two different times during preparation.
1/3 cup butter
1/2 cup finely chopped onion
2 (4 oz) cans sliced mushrooms - drained, but save the liquid
1 (5 oz) can water chestnuts, drained and sliced
2 pkgs. frozen French cut green beans, thawed
3 tblsp butter
1/3 cup flour
1 tsp salt
1/2 tsp pepper
1/2 cup mushroom liquid (saved above)
1 cup milk
2 cups shredded cheese (I think I used mild chedder - you could probably use Velveeta)
2 tsp soy sauce
1/2 tsp Tabasco sauce (optional)
1 can French fried onions
Saute raw onions, mushrooms and water chestnuts in 1/3 cup butter until onions are tender. Stir in beans and set aside.
Make cream sauce with the 3 tblsp butter, flour, spices and liquids. Add cheese and sauces. Stir till cheese melts. Put half of bean mixture in baking dish, cover with half of cream sauce, then add remaining beans and cover with remaining sauce. Bake in 350 degree oven for 30 to 45 minutes. Remove from oven and sprinkle one can French fried onions at top and bake ten minutes longer.
Wednesday, December 8, 2010
Wednesday, November 24, 2010
Cheddar Biscuits
This afternoon I was making my part of the Thanksgiving dinner when I decided spur of the moment to try a new recipe. Well, I should have known better than to try something new with a toddler around. I didn't give the recipe my full attention as I should and ended up with 3x the amount of cheese as I should have! Well, I was not about to waste that much GOOD cheese (I had used the good, expensive cheese and hand shredded it rather than using cheap pre-shredded cheese that I probably bought on sale) so I headed to the store and bought more bisquick. The result was still excellent. I just ended up with 32 biscuits instead of 10. Oh well. I'm sure we can eat them! Especially since my 2 year old was already starting on them within 5 mins of them coming out of the oven. This recipe is a variation of Red Lobster's Cheddar Biscuits
2 cups Bisquick
1/2 cup Cold Water
3/4 cup shredded Cheddar Cheese
1/4 cup butter
1 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp Italian seasoning
Preheat oven to 450 degrees. Mix together Bisquick, Water, and Shredded Cheese. Roll out on lightly floured surface. Roll out to about 1 inch thickness. Cut into 10 biscuits. Place on ungreased cookie sheet and bake 8-10 minutes, until tops are golden brown.
Melt butter and stir in seasonings. Brush on hot biscuits while still on cookie sheet. Cool slightly on wire rack. Serve warm.
2 cups Bisquick
1/2 cup Cold Water
3/4 cup shredded Cheddar Cheese
1/4 cup butter
1 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp Italian seasoning
Preheat oven to 450 degrees. Mix together Bisquick, Water, and Shredded Cheese. Roll out on lightly floured surface. Roll out to about 1 inch thickness. Cut into 10 biscuits. Place on ungreased cookie sheet and bake 8-10 minutes, until tops are golden brown.
Melt butter and stir in seasonings. Brush on hot biscuits while still on cookie sheet. Cool slightly on wire rack. Serve warm.
Monday, November 22, 2010
Creamy Crock Pot Chicken
Another reader requested recipe. And VERY simple. It also goes a very long way so you will have plenty of leftovers or can make this when you are expecting company.
2 cups Sour Cream
1 envelop dry Onion Soup mix
1 can Cream of Mushroom soup (can also use Cream of Celery or Cream of Chicken if you do not like mushroom)
6 Chicken Breast halves
Mix first three ingredients together until well blended in Crock Pot. Add Chicken Breast and stir to make sure chicken is covered. Cover. Cook on low for 8 hours (high for 6). Shred chicken apart with fork. Serve over hot rice or noodles.
2 cups Sour Cream
1 envelop dry Onion Soup mix
1 can Cream of Mushroom soup (can also use Cream of Celery or Cream of Chicken if you do not like mushroom)
6 Chicken Breast halves
Mix first three ingredients together until well blended in Crock Pot. Add Chicken Breast and stir to make sure chicken is covered. Cover. Cook on low for 8 hours (high for 6). Shred chicken apart with fork. Serve over hot rice or noodles.
Liquid Apple Pie
I've had a few reader requests for this recipe. It is very tasty. We brought a small bottle to Thanksgiving last year to share with my husbands family and they all loved it. So much, in fact, that they requested we bring it again this year!
1-1/2 gallons Apple Cider
1/2 gallon Apple Juice
7 Cinnamon Sticks
1 c. Brown Sugar
3 c. White Sugar
1 liter bottle Everclear (We use 190 proof, but several states have outlawed anything over 150 proof. If that is the case, 150 would work as well, and wouldn't be quite as potent)
Mix together Apple Cider, Apple Juice, and Cinnamon sticks in a large pot (We use an industrial size crock pot that looks like a cauldron). Heat on low-medium until it reaches the boiling point. Stir in sugars until well dissolved. Remove from heat and cool slightly. Add bottle of Everclear and mix well. Once it has cooled down to about room temperature, pour mixture into containers. We use the bottles the juices came in. Store in the refrigerator.
*This is also very tasty without the Everclear for a different take on Hot Apple Cider.
*Can be drank while it is still warm or after it is cold. (Even cold it will warm up your throat as it goes down) If you warm it up after it has been in the refrigerator, it will also cook out some of the alcohol.
*The hotter it is when the Everclear is added, the less potent it will be. Higher temps will cook out more of the alcohol.
*When made correctly, you can't even taste the alcohol. But be careful because it is potent! Be sure not to drink too much at a time.
1-1/2 gallons Apple Cider
1/2 gallon Apple Juice
7 Cinnamon Sticks
1 c. Brown Sugar
3 c. White Sugar
1 liter bottle Everclear (We use 190 proof, but several states have outlawed anything over 150 proof. If that is the case, 150 would work as well, and wouldn't be quite as potent)
Mix together Apple Cider, Apple Juice, and Cinnamon sticks in a large pot (We use an industrial size crock pot that looks like a cauldron). Heat on low-medium until it reaches the boiling point. Stir in sugars until well dissolved. Remove from heat and cool slightly. Add bottle of Everclear and mix well. Once it has cooled down to about room temperature, pour mixture into containers. We use the bottles the juices came in. Store in the refrigerator.
*This is also very tasty without the Everclear for a different take on Hot Apple Cider.
*Can be drank while it is still warm or after it is cold. (Even cold it will warm up your throat as it goes down) If you warm it up after it has been in the refrigerator, it will also cook out some of the alcohol.
*The hotter it is when the Everclear is added, the less potent it will be. Higher temps will cook out more of the alcohol.
*When made correctly, you can't even taste the alcohol. But be careful because it is potent! Be sure not to drink too much at a time.
Friday, November 19, 2010
Macaroni Corn Casserole
This is another favorite in our house. Our relatives request it every year at Thanksgiving. It is a nice spin-off of a Thanksgiving staple: Corn.
A lot of people are skeptical when they think of cheese and corn together, but it tastes awesome! It is also very simple to make.
1 can Cream Style corn
1 can Whole Kernel Corn, undrained
1 stick Butter, cut into small cubes
8 oz. Velveeta cheese, cut into small cubes
1 cup uncooked noodles (I prefer small shells for this)
Onion, Salt, and Pepper to taste
Preheat oven to 320 degrees. Mix all ingredients together. Pour into glass baking dish. Bake, covered, for 45 minutes. Remove foil, stir, put back in oven. Bake an additional 15 minutes or until liquid is absorbed and noodles are tender.
A lot of people are skeptical when they think of cheese and corn together, but it tastes awesome! It is also very simple to make.
1 can Cream Style corn
1 can Whole Kernel Corn, undrained
1 stick Butter, cut into small cubes
8 oz. Velveeta cheese, cut into small cubes
1 cup uncooked noodles (I prefer small shells for this)
Onion, Salt, and Pepper to taste
Preheat oven to 320 degrees. Mix all ingredients together. Pour into glass baking dish. Bake, covered, for 45 minutes. Remove foil, stir, put back in oven. Bake an additional 15 minutes or until liquid is absorbed and noodles are tender.
Tuesday, November 16, 2010
Creamy Chicken Salad
We spent Halloween night with some friends of ours and went trick or treating in their neighborhood. When we got back to their house, we were all pretty hungry. My friend offered me some chicken salad and said she made the best! Well, I have never liked any chicken salad I have ever tried but I really was hungry so reluctantly, I tried some. She wasn't kidding, it was amazing! I immediately asked for the recipe. Since then, I have made it twice. One batch goes quite a long ways. I did make a few minor changes to the recipe. So what I am posting is my version of it.
1 - 8oz package Cream Cheese, softened
3/4 cup Sour Cream
1 tsp. Dried Minced Onion
1/2 tsp. Onion Salt
1/2 tsp. Garlic Salt
1 tsp. Worcestershire Sauce
1/4 tsp. Pepper
2 - 10oz cans White Chunk Chicken, drained
Mix cream cheese and sour cream together until well blended and smooth. Add seasonings. Mix in Chicken using a fork to break up the chunks. Refrigerate at least 1 hour before serving.
The original recipe calls for serving with Chicken in a Bisket crackers. It is good that way. Personally, I prefer a sandwich using Whole Grain bread and adding potato chips inside the sandwich.
To make a little bit healthier, you can use low-fat Cream cheese and sour cream.
1 - 8oz package Cream Cheese, softened
3/4 cup Sour Cream
1 tsp. Dried Minced Onion
1/2 tsp. Onion Salt
1/2 tsp. Garlic Salt
1 tsp. Worcestershire Sauce
1/4 tsp. Pepper
2 - 10oz cans White Chunk Chicken, drained
Mix cream cheese and sour cream together until well blended and smooth. Add seasonings. Mix in Chicken using a fork to break up the chunks. Refrigerate at least 1 hour before serving.
The original recipe calls for serving with Chicken in a Bisket crackers. It is good that way. Personally, I prefer a sandwich using Whole Grain bread and adding potato chips inside the sandwich.
To make a little bit healthier, you can use low-fat Cream cheese and sour cream.
Sunday, November 14, 2010
Pumpkin Dip
This has been a Fall favorite of mine for about 4 years now. It is very very easy, and very tasty. I get compliments everywhere I take it.
1 can (15 oz) Solid Pumpkin
1 box (5 oz) Instant Vanilla Pudding
1 tsp. Pumpkin Pie Spice
1 tub (16 oz) Cool Whip
Mix first 3 ingredients together. Fold in Cool Whip. Chill overnight. Serve with Cinnamon Graham Sticks or Ginger Thins.
Like I said, very simple. Our Thanksgiving traditions involve a very large noon-time meal. But then we spend the afternoon and evening going through sale ads, planning Black Friday shopping and spending family time together. This is a perfect snack for that time.
1 can (15 oz) Solid Pumpkin
1 box (5 oz) Instant Vanilla Pudding
1 tsp. Pumpkin Pie Spice
1 tub (16 oz) Cool Whip
Mix first 3 ingredients together. Fold in Cool Whip. Chill overnight. Serve with Cinnamon Graham Sticks or Ginger Thins.
Like I said, very simple. Our Thanksgiving traditions involve a very large noon-time meal. But then we spend the afternoon and evening going through sale ads, planning Black Friday shopping and spending family time together. This is a perfect snack for that time.
Monday, November 1, 2010
Stroganoff
I just realized that I have never posted this recipe. It is one of the top favorites in our house. It is simple and calls for ingredients that are a staple in most kitchens. My sister shared this recipe with me at my bridal shower 5 1/2 years ago.
1 can cream of mushroom soup
1 can condensed beef broth
1 c. water
2 Tbs Worcestershire sauce
3 c. uncooked pasta (I recommend campanelle, but anything with lots of ridges will work well)
1/2 c. sour cream
Combine soup, broth, water, and worcestershire. Heat to a boil, stir in pasta. Reduce heat to medium. Cook 15 minutes or until pasta is done, stirring often. Stir in sour cream and heat through.
My tips: Add a pound of browned ground beef for the last few minutes of cooking. Prefer meatballs? Add cooked meatballs for the last few minutes of cooking.
Personal note: I have NEVER used a can of condensed beef broth. I never buy it, so it's never in the house. Instead, I increase the water to 2 1/4 c, and add about a Tbs of Beef boulion granules. We also like it extra creamy so I am sure I use about a cup of Sour Cream.
This is a family favorite and one of those recipes that after you make it a few times, you just kind of stop measuring everything and do it all to taste. I recommend serving with warm rolls and green beans.
1 can cream of mushroom soup
1 can condensed beef broth
1 c. water
2 Tbs Worcestershire sauce
3 c. uncooked pasta (I recommend campanelle, but anything with lots of ridges will work well)
1/2 c. sour cream
Combine soup, broth, water, and worcestershire. Heat to a boil, stir in pasta. Reduce heat to medium. Cook 15 minutes or until pasta is done, stirring often. Stir in sour cream and heat through.
My tips: Add a pound of browned ground beef for the last few minutes of cooking. Prefer meatballs? Add cooked meatballs for the last few minutes of cooking.
Personal note: I have NEVER used a can of condensed beef broth. I never buy it, so it's never in the house. Instead, I increase the water to 2 1/4 c, and add about a Tbs of Beef boulion granules. We also like it extra creamy so I am sure I use about a cup of Sour Cream.
This is a family favorite and one of those recipes that after you make it a few times, you just kind of stop measuring everything and do it all to taste. I recommend serving with warm rolls and green beans.
Easy Pumpkin Bars
These pumpkin bars are quick and easy and the best I have ever taken. I don't know about you, but I think that cream cheese frosting (the traditional frosting on pumpkin bars) can sometimes be a little too overpowering of a flavor. Instead, these bars call for Brown Butter frosting which really compliments the pumpkin flavor instead of taking it over.
Pumpkin Bars:
1/2 Cup butter, soft (1 stick)
1 Cup brown sugar
2 eggs
2/3 Cup canned pumpkin
1 tsp. PURE VANILLA EXTRACT
1 Cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. CINNAMON
1/4 tsp. POWDERED GINGER
1/4 tsp. GROUND NUTMEG
Preheat oven to 350°. Cream the butter. Add the brown sugar, eggs, pumpkin, and VANILLA and mix well. In a separate bowl, sift all of the dry ingredients together. Gradually add to the wet mixture and mix well. Pour into a greased 9x13 inch pan and bake at 350° for about 15-20 minutes. Let cool and top with Brown Butter Frosting.
Brown Butter Frosting:
1/2 Cup butter (1 stick)
3 Cups powdered sugar
1 tsp. PURE VANILLA EXTRACT
2 TB milk
In a heavy-bottomed saucepan, heat the butter over low heat until it is a light brown. Remove from heat and add the powdered sugar, VANILLA, and milk. Whisk until smooth and well blended.
To spruce these up for a party, try topping each square with a couple candy corn or a creme pumpkin.
Pumpkin Bars:
1/2 Cup butter, soft (1 stick)
1 Cup brown sugar
2 eggs
2/3 Cup canned pumpkin
1 tsp. PURE VANILLA EXTRACT
1 Cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. CINNAMON
1/4 tsp. POWDERED GINGER
1/4 tsp. GROUND NUTMEG
Preheat oven to 350°. Cream the butter. Add the brown sugar, eggs, pumpkin, and VANILLA and mix well. In a separate bowl, sift all of the dry ingredients together. Gradually add to the wet mixture and mix well. Pour into a greased 9x13 inch pan and bake at 350° for about 15-20 minutes. Let cool and top with Brown Butter Frosting.
Brown Butter Frosting:
1/2 Cup butter (1 stick)
3 Cups powdered sugar
1 tsp. PURE VANILLA EXTRACT
2 TB milk
In a heavy-bottomed saucepan, heat the butter over low heat until it is a light brown. Remove from heat and add the powdered sugar, VANILLA, and milk. Whisk until smooth and well blended.
To spruce these up for a party, try topping each square with a couple candy corn or a creme pumpkin.
6 months? Sorry
I apologize for my 6 month hiatus. It was a busy summer and early fall. There have been a lot of changes around our house. But things are finally starting to slow down. After this week, I will officially be a stay-at-home mom! That means more time to try new recipes, and more time to blog! So keep your eyes open for some great new recipes
Wednesday, May 12, 2010
Strawberry Marshmallow Pie
Here's another berry recipe. Although, this one calls for frozen berries and I've never actually tried it with fresh. Although I'm sure you could do fresh if you put a little sugar on your fresh berries so you would have the required 3 Tbs of juice.
Its quick and easy. You don't even have to know a thing about making pies in order to do this one!
10 oz. Marshmallows
16 oz container frozen strawberries, thawed
3 Tbs Strawberry Juice
1 c. Heavy Whipping Cream
Graham Cracker Pie crust
Drain the juice from the strawberries, reserving only 3 Tbs. In a large bowl, beat whipping cream until soft peaks form. Melt marshmallows in the microwave and add to the whipping cream along with the strawberries and reserved juice. Beat with mixer until well blended. Pour into crust. Refrigerate.
Like I said, quick and simple!
You could also try this recipe with raspberries or probably even blackberries. For a flavor twist, try using a chocolate graham crust, or a Nilla wafer crust.
Its quick and easy. You don't even have to know a thing about making pies in order to do this one!
10 oz. Marshmallows
16 oz container frozen strawberries, thawed
3 Tbs Strawberry Juice
1 c. Heavy Whipping Cream
Graham Cracker Pie crust
Drain the juice from the strawberries, reserving only 3 Tbs. In a large bowl, beat whipping cream until soft peaks form. Melt marshmallows in the microwave and add to the whipping cream along with the strawberries and reserved juice. Beat with mixer until well blended. Pour into crust. Refrigerate.
Like I said, quick and simple!
You could also try this recipe with raspberries or probably even blackberries. For a flavor twist, try using a chocolate graham crust, or a Nilla wafer crust.
Monday, May 10, 2010
Homemade Pizza Dough
We love making homemade pizza at our house. In fact, it is rare that we buy any type of pre-made pizza. I will do another post sometime on the different pizzas we make (you won't find us making plain pepperoni or sausage). Recently I have had some requests for my dough so I thought I would share it with everyone. It is very simple and pretty quick. I usually use the time while the dough is rising to prep my toppings.
This is the recipe I use. However, there are a couple little changes I make: 1) I use 1 tsp Garlic Salt instead of regular salt, 2) I add a couple tsp. of dry Italian Seasoning as well.
1 pkg. reg. or quick-acting active dry yeast
1 c. warm water
1 tbsp. sugar
2 tbsp. vegetable oil
1 tsp. salt
2 3/4 to 3 1/4 c. all-purpose flour
Dissolve yeast in warm water in a bowl. Stir in sugar, oil, salt and 1 cup of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until almost double, about 30 minutes (see note below).
Note: I preheated my oven to 200 degrees. Then turned it off and set the covered bowl in the oven with the door closed while I prepped my pizza toppings
Roll out on a pizza pan or cookie sheet and add your favorite toppings. Bake at 425 for 20 minutes.
Enjoy!!
This is the recipe I use. However, there are a couple little changes I make: 1) I use 1 tsp Garlic Salt instead of regular salt, 2) I add a couple tsp. of dry Italian Seasoning as well.
1 pkg. reg. or quick-acting active dry yeast
1 c. warm water
1 tbsp. sugar
2 tbsp. vegetable oil
1 tsp. salt
2 3/4 to 3 1/4 c. all-purpose flour
Dissolve yeast in warm water in a bowl. Stir in sugar, oil, salt and 1 cup of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until almost double, about 30 minutes (see note below).
Note: I preheated my oven to 200 degrees. Then turned it off and set the covered bowl in the oven with the door closed while I prepped my pizza toppings
Roll out on a pizza pan or cookie sheet and add your favorite toppings. Bake at 425 for 20 minutes.
Enjoy!!
Saturday, May 8, 2010
Hand-Squeezed Lemonade
A lot of people don't actually know the correct way to make Lemonade from scratch. I'll even admit, I didn't find out until just a few years ago myself. But it really is simple, and the tiny bit of extra work is well worth it. I made a huge pitcher of it last night and it is delicious. Now, if only it would warm back up outside so I could enjoy a nice cold glass of it while relaxing in my hammock.
A Tip on Picking Lemons: Smell them! You want them to give off a light lemony smell. Believe it or not, some lemons just don't smell very lemony. If if doesn't smell wonderful, it isn't going to taste wonderful.
Here is what you will need to begin:
5-6 lemons
1 c. Water
1 c. Sugar (you can use a little less if you would like)
Hand squeeze (or use a citrus juicer if you have one) the lemons until you have 1 cup of lemon juice. Set aside. Mix water in sugar in a small saucepan and heat until the sugar is dissolved, creating a simple syrup.
In a large pitcher, combine syrup and lemon juice (reserve a small amount of each, set aside). Add 3-4 cups of cold water, stir together. At this point taste your lemonade, keeping in mind that it does taste just slightly different when warm. If it is too sweet for your taste, add some of your reserved lemon juice. If it is too sour, add some of the reserved syrup.
Refrigerate. Serve with ice and fresh lemon slices.
Note: Personally, I love hand squeezing the lemons and think it tastes better. However, if you don't have the time or energy, you can use purchase pure lemon juice from the store.
This recipe also works very well for Limeade.
A Tip on Picking Lemons: Smell them! You want them to give off a light lemony smell. Believe it or not, some lemons just don't smell very lemony. If if doesn't smell wonderful, it isn't going to taste wonderful.
Here is what you will need to begin:
5-6 lemons
1 c. Water
1 c. Sugar (you can use a little less if you would like)
Hand squeeze (or use a citrus juicer if you have one) the lemons until you have 1 cup of lemon juice. Set aside. Mix water in sugar in a small saucepan and heat until the sugar is dissolved, creating a simple syrup.
In a large pitcher, combine syrup and lemon juice (reserve a small amount of each, set aside). Add 3-4 cups of cold water, stir together. At this point taste your lemonade, keeping in mind that it does taste just slightly different when warm. If it is too sweet for your taste, add some of your reserved lemon juice. If it is too sour, add some of the reserved syrup.
Refrigerate. Serve with ice and fresh lemon slices.
Note: Personally, I love hand squeezing the lemons and think it tastes better. However, if you don't have the time or energy, you can use purchase pure lemon juice from the store.
This recipe also works very well for Limeade.
Raspberry Streusel Muffins
As berry season approaches, I have been looking through my recipes to find ones that are best this time of year, with fresh plump berries. This is definitely one of those recipes. I first tried making these when I was about 14 after trying one at my neighbor lady's house.
I will say, though, that these do take a little bit of work. They aren't hard by any means, just time consuming. Also, only use fresh berries with this recipe, NOT frozen
Muffins:
1/2 c. Butter, softened
1/2 c. Sugar
1 Egg
1 tsp. Vanilla
1/2 c. Milk
1/2 c. Sour Cream
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Cinnamon
2 c. Flour
1 c. Raspberries
Cream butter and sugar in mixer until light and fluffy. Beat in egg, vanilla, milk, and sour cream. Mix dry ingredients together and add to batter. Mix just until moistened. Gently fold in Raspberries. Spoon into greased or lined muffin cups.
Topping:
1/2 c. Flour
1/2 c. Quick Oats
1/3 c. Sugar
1/8 tsp. Salt
1/2 tsp. Cinnamon
6 Tbs. Butter
Mix Flour, Oats, Sugar, Cinnamon and Salt in small bowl. Cut in butter (using two knives, a fork, or pastry cutter) until crumbly. Sprinkle over muffins
Bake at 375 degrees for 20-25 minutes or until toothpick comes out clean.
Yield: 18 regular muffins
Enjoy!
I will say, though, that these do take a little bit of work. They aren't hard by any means, just time consuming. Also, only use fresh berries with this recipe, NOT frozen
Muffins:
1/2 c. Butter, softened
1/2 c. Sugar
1 Egg
1 tsp. Vanilla
1/2 c. Milk
1/2 c. Sour Cream
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Cinnamon
2 c. Flour
1 c. Raspberries
Cream butter and sugar in mixer until light and fluffy. Beat in egg, vanilla, milk, and sour cream. Mix dry ingredients together and add to batter. Mix just until moistened. Gently fold in Raspberries. Spoon into greased or lined muffin cups.
Topping:
1/2 c. Flour
1/2 c. Quick Oats
1/3 c. Sugar
1/8 tsp. Salt
1/2 tsp. Cinnamon
6 Tbs. Butter
Mix Flour, Oats, Sugar, Cinnamon and Salt in small bowl. Cut in butter (using two knives, a fork, or pastry cutter) until crumbly. Sprinkle over muffins
Bake at 375 degrees for 20-25 minutes or until toothpick comes out clean.
Yield: 18 regular muffins
Enjoy!
Saturday, May 1, 2010
Fluff
Ok, I will admit it: I am a sucker for fluff. I LOVE Fluff! All types of Fluff. My husband on the other hand, can't stand it. But thats okay. Because that means that when I make fluff, I get to eat all of it! Plus, since it is so light and airy, I always feel good about eating it, because it certainly can't contain TOO many calories, right? :)
I've had lots of different kinds of fluff. But I recently had the best fluff of my life. And its very simple. So, I thought I would share the recipe in case there are any other fluff lovers out there. Plus, berry season will soon be upon us and this is a great recipe for those yummy, fresh, plump berries.
1 small package Vanilla Pudding - cook & serve style
1 small package Strawberry Jello
2 cups Water
1 pint Strawberries, cut up
8 oz. Cool Whip
In sauce pan, mix together the pudding, Jello, and water. Boil until slightly thickened, stirring constantly. Cool. Add strawberries and Cool Whip. Refrigerate. Garnish with a few fresh Strawberry and dollop of Cool Whip on top.
Note: Be creative. Try Raspberry Jello with fresh Raspberries, Orange Jello with Mandarin Oranges, Blackberry Fusion Jello with Blackberries, Or perhaps even Strawberry Kiwi Jello with Strawberries.
The possibilities are endless when it comes to fluff.
I've had lots of different kinds of fluff. But I recently had the best fluff of my life. And its very simple. So, I thought I would share the recipe in case there are any other fluff lovers out there. Plus, berry season will soon be upon us and this is a great recipe for those yummy, fresh, plump berries.
1 small package Vanilla Pudding - cook & serve style
1 small package Strawberry Jello
2 cups Water
1 pint Strawberries, cut up
8 oz. Cool Whip
In sauce pan, mix together the pudding, Jello, and water. Boil until slightly thickened, stirring constantly. Cool. Add strawberries and Cool Whip. Refrigerate. Garnish with a few fresh Strawberry and dollop of Cool Whip on top.
Note: Be creative. Try Raspberry Jello with fresh Raspberries, Orange Jello with Mandarin Oranges, Blackberry Fusion Jello with Blackberries, Or perhaps even Strawberry Kiwi Jello with Strawberries.
The possibilities are endless when it comes to fluff.
Wednesday, April 28, 2010
Caramel Apple Salad
Here's another easy one! I often forget about this recipe. I also take it for granted. Growing up, it was usually present at just about every bridal shower or church potluck I went to. But now that I am an adult, and also living in another state, I have found that a lot of people have never actually had it before. So I thought I would share it. For those of you who have had it, perhaps this will just be a reminder of such a simple recipe next time you need to make something to share quick. And for others, its another quick and easy recipe you can share that I can guarantee people will love. It could easily be used as either a salad or a dessert.
3 large Granny Smith Apples
3 Snickers bars
1 - 8 oz. tub Cool Whip
Cut apples and snickers bars into small pieces. Mix all three ingredients together. Enjoy!
**Note, due to the nature of apples turning brown, make this the same day it will be served. However, by using Granny Smith apples, they will stay white longer than others. Also, I really like the Snickers part, so I use 4. :)
This is a nice light salad that is great for the Summertime.
3 large Granny Smith Apples
3 Snickers bars
1 - 8 oz. tub Cool Whip
Cut apples and snickers bars into small pieces. Mix all three ingredients together. Enjoy!
**Note, due to the nature of apples turning brown, make this the same day it will be served. However, by using Granny Smith apples, they will stay white longer than others. Also, I really like the Snickers part, so I use 4. :)
This is a nice light salad that is great for the Summertime.
Thursday, April 22, 2010
Saltine Toffee
Sorry I haven't posted anything new in a while. Its been crazy around here. Before I get to today's recipe, I just want to share a little something with you.
I pride myself in my cooking and baking. And I do feel that I am quite successful in it. I receive a lot of compliments on things I make and that makes me feel good about my abilities.
However, even people who love to cook and bake and are good at it can also fail miserably.
Last Thursday I was going to make Cherry Bars (recipe to come later) to take to a Baby Shower. Well, our plans changed last minute and I didn't have time to make them. So Friday I got home from work early and had *just* enough time to make them and get them cooled enough to add the frosting. Well, I was in too much of a hurry and decided to soften the butter in the microwave. Big mistake. Next thing I knew I had melted butter all over the turntable of my microwave. I had enough butter left in the fridge to be able to make the bars still. I had the butter and sugar sitting in the mixing bowl when I decided to grab the Almond Extract out of the cupboard. Come to realize that I have NO almond extract. And of course at the time, I did not think about the fact that I had a bottle of Amaretto in the closet that I could have used as a substitute. I have no clue when I actually ran out of the extract or why I never replaced it. Usually I keep a good stock of baking supplies.
By this point I was running out of options of things to make since I was really limited on time. Plus, my son was down for his nap so I couldn't run to the store. Anything I was going to make, I had to have all the ingredients in my house.
I remembered a recipe I found a couple years ago that I had wanted to try and just had never got around to. I dug it out and had just enough of the 3 main ingredients to make it. I had half of the chocolate chips it called for, but I figured that would be ok.
I hate taking new recipes I haven't tried before to social events....just in case it doesn't turn out or doesn't taste good. But several people complimented me on these bars and also asked for the recipe. My husband liked them as well.
So, I thought I would share this recipe. It is great to have just in case you ever find yourself in a situation like I was in and need something easy and fast.
1 cup Brown Sugar
1 cup Butter
1 sleeve Saltine Crackers
1 c. Chocolate Chips
Preheat oven to 375 degrees. Lay a sheet of aluminum foil on a jelly roll pan (MUST have sides, do NOT use a flat cookie sheet with no sides for this). Lay Saltine Crackers in rows, with crackers touching each other to fill pan. Heat together Brown Sugar and Butter. Boil for 3-4 minutes. Pour over saltines. Bake at 375 for 5 minutes. Remove from oven. Sprinkle Chocolate Chips on top. After about 5 minutes or so, gently spread chocolate chips evenly over toffee. Let cool. Break Apart. Enjoy!
I pride myself in my cooking and baking. And I do feel that I am quite successful in it. I receive a lot of compliments on things I make and that makes me feel good about my abilities.
However, even people who love to cook and bake and are good at it can also fail miserably.
Last Thursday I was going to make Cherry Bars (recipe to come later) to take to a Baby Shower. Well, our plans changed last minute and I didn't have time to make them. So Friday I got home from work early and had *just* enough time to make them and get them cooled enough to add the frosting. Well, I was in too much of a hurry and decided to soften the butter in the microwave. Big mistake. Next thing I knew I had melted butter all over the turntable of my microwave. I had enough butter left in the fridge to be able to make the bars still. I had the butter and sugar sitting in the mixing bowl when I decided to grab the Almond Extract out of the cupboard. Come to realize that I have NO almond extract. And of course at the time, I did not think about the fact that I had a bottle of Amaretto in the closet that I could have used as a substitute. I have no clue when I actually ran out of the extract or why I never replaced it. Usually I keep a good stock of baking supplies.
By this point I was running out of options of things to make since I was really limited on time. Plus, my son was down for his nap so I couldn't run to the store. Anything I was going to make, I had to have all the ingredients in my house.
I remembered a recipe I found a couple years ago that I had wanted to try and just had never got around to. I dug it out and had just enough of the 3 main ingredients to make it. I had half of the chocolate chips it called for, but I figured that would be ok.
I hate taking new recipes I haven't tried before to social events....just in case it doesn't turn out or doesn't taste good. But several people complimented me on these bars and also asked for the recipe. My husband liked them as well.
So, I thought I would share this recipe. It is great to have just in case you ever find yourself in a situation like I was in and need something easy and fast.
1 cup Brown Sugar
1 cup Butter
1 sleeve Saltine Crackers
1 c. Chocolate Chips
Preheat oven to 375 degrees. Lay a sheet of aluminum foil on a jelly roll pan (MUST have sides, do NOT use a flat cookie sheet with no sides for this). Lay Saltine Crackers in rows, with crackers touching each other to fill pan. Heat together Brown Sugar and Butter. Boil for 3-4 minutes. Pour over saltines. Bake at 375 for 5 minutes. Remove from oven. Sprinkle Chocolate Chips on top. After about 5 minutes or so, gently spread chocolate chips evenly over toffee. Let cool. Break Apart. Enjoy!
Sunday, April 11, 2010
Fried Ravioli
I suppose you could call this more of an idea than an exact recipe. Unfortunately, like with a lot of cooks, I have a lot of "recipes" that I just do by eyeballing the amounts, and marinades that I know are right when they "smell" right. We always use cheese ravioli, but feel free to try any kind you prefer. Also, anytime we fry any foods (or use oil for any cooking for that matter) we use extra virgin olive oil. These make a great appetizer, however we typically end up making them the main course and add a vegetable or two.
Heat oil in deep fryer to 375 degrees. (You could also heat about 2 inches of oil in a deep skillet on the stove). Beat one or two eggs (depending how many you are making) in a small bowl. In a separate bowl, mix together Italian Bread Crumbs (2/3) and fresh grated parmesan cheese (1/3) Thaw frozen ravioli on counter or in microwave. Dip in beaten egg. Dip next in bread crumb/cheese mixture. Drop about 6 coated ravioli's in oil. Cook approx 2-3 minutes per side, or until golden brown and puffy. Cool slightly on paper towel. Serve with warm marinara sauce.
Heat oil in deep fryer to 375 degrees. (You could also heat about 2 inches of oil in a deep skillet on the stove). Beat one or two eggs (depending how many you are making) in a small bowl. In a separate bowl, mix together Italian Bread Crumbs (2/3) and fresh grated parmesan cheese (1/3) Thaw frozen ravioli on counter or in microwave. Dip in beaten egg. Dip next in bread crumb/cheese mixture. Drop about 6 coated ravioli's in oil. Cook approx 2-3 minutes per side, or until golden brown and puffy. Cool slightly on paper towel. Serve with warm marinara sauce.
Friday, April 9, 2010
Lettuce Cashew Salad
One of my aunt's brought this salad to Thanksgiving dinner a couple years ago. It is delicious. The only problem with it is that you pretty much have to eat it right when you make it. So I take it to just about any potluck or family get together we go to. And I usually fill up on it since I don't get it very often. Everyone who has tried it has also loved it and I've had several requests for the recipe.
1 head lettuce, cut in bite size pieces (I typically use Romaine lettuce)
1 head cauliflower, cut in bite size pieces
2 c. seasoned croutons
2 c. cashews
2 c. cheddar cheese, shredded
Dressing:
1 c. Mayonaise (I usually use light)
1/2 c. sugar
1/4 c. parmesan cheese
Mix dressing together in small bowl. Toss salad ingredients together in large bowl. Add dressing and toss to coat all pieces just before serving.
1 head lettuce, cut in bite size pieces (I typically use Romaine lettuce)
1 head cauliflower, cut in bite size pieces
2 c. seasoned croutons
2 c. cashews
2 c. cheddar cheese, shredded
Dressing:
1 c. Mayonaise (I usually use light)
1/2 c. sugar
1/4 c. parmesan cheese
Mix dressing together in small bowl. Toss salad ingredients together in large bowl. Add dressing and toss to coat all pieces just before serving.
Wednesday, April 7, 2010
Chicken Alfredo Pizza
This recipe my husband and I have made too many times to count. It is a big favorite in our house. In fact, we rarely buy or order pizza anymore since we have perfected all of our own pizza recipes. Tonight, I made another version of it and LOVED it. So I will post the basic recipe, and then my tips to customize it. Don't be afraid to try your own variations on this favorite!
1 tube refrigerated pizza dough (or one batch of homemade)
2 cups cut up cooked Chicken (I recommend grilled or rotisserie)
1 cup Alfredo Sauce (I use only Bertolli brand)
2 cups shredded mozzarella cheese
Roll dough out onto greased pizza pan or cookie sheet. Spread alfredo sauce evenly on crust. Add chicken evenly**. Sprinkle with cheese. Bake according to directions on dough tube.
** At this point add any other ingredients you would like as well
We usually always add crumbled cooked bacon and minced garlic. Sometimes we would also add some vidalia onion and roma tomatoes. Tonight I added fresh spinach (which was excellent!!). Use your imagination to try new combinations or toppings.
1 tube refrigerated pizza dough (or one batch of homemade)
2 cups cut up cooked Chicken (I recommend grilled or rotisserie)
1 cup Alfredo Sauce (I use only Bertolli brand)
2 cups shredded mozzarella cheese
Roll dough out onto greased pizza pan or cookie sheet. Spread alfredo sauce evenly on crust. Add chicken evenly**. Sprinkle with cheese. Bake according to directions on dough tube.
** At this point add any other ingredients you would like as well
We usually always add crumbled cooked bacon and minced garlic. Sometimes we would also add some vidalia onion and roma tomatoes. Tonight I added fresh spinach (which was excellent!!). Use your imagination to try new combinations or toppings.
Sunday, April 4, 2010
Creamy Cooker Chicken
Happy Easter! I hope everyone is having a wonderful day and hopefully spending time with family and friends.
Unfortunately, my husband is stuck working ALL day again this Easter. So it is just me and our son (well, and the dog too of course). But that's ok. We went to church, played outside and went for a couple walks.
Obviously I didn't need to cook a big fancy meal. But I did want to make something special for this evening when my husband does return home so we can sit down for a family meal.
This recipe is very delicious. And with only 4 ingredients and a crockpot, it is very simple as well.
1 envelope dry onion soup mix
2 c. sour cream
10.75 oz can cream of mushroom soup
6 boneless, skinless chicken breast halves
Combine first 3 ingredients in the crockpot. Add chicken and stir to coat all the chicken in sauce. Cover and cook on low for 8 hours. Serve over rice or noodles.
Note: We usually pull the chicken apart with a fork so it is more of a thick gravy for our rice or noodles. You can also leave the chicken pieces whole.
For a flavor twist, try adding a little shredded cheese on top of each portion on the plate just before serving
Unfortunately, my husband is stuck working ALL day again this Easter. So it is just me and our son (well, and the dog too of course). But that's ok. We went to church, played outside and went for a couple walks.
Obviously I didn't need to cook a big fancy meal. But I did want to make something special for this evening when my husband does return home so we can sit down for a family meal.
This recipe is very delicious. And with only 4 ingredients and a crockpot, it is very simple as well.
1 envelope dry onion soup mix
2 c. sour cream
10.75 oz can cream of mushroom soup
6 boneless, skinless chicken breast halves
Combine first 3 ingredients in the crockpot. Add chicken and stir to coat all the chicken in sauce. Cover and cook on low for 8 hours. Serve over rice or noodles.
Note: We usually pull the chicken apart with a fork so it is more of a thick gravy for our rice or noodles. You can also leave the chicken pieces whole.
For a flavor twist, try adding a little shredded cheese on top of each portion on the plate just before serving
Saturday, April 3, 2010
Cheeseburger Pasta
This recipe my friend, Jean, found and we decided to try together several years ago. It is quick, easy, and delicious. The ingredients are things our family always has on hand so it is easy to put together quick when we don't feel like spending a lot of time cooking or our plans change last minute.
1 lb. Ground Beef
1 can condensed Cheddar Cheese soup
1 can condensed tomato soup
1-1/2 cups Water
2 c. uncooked medium shell pasta
Cook beef in skillet until browned. Pour off fat. Add remaining ingredients. Heat to a boil. Cook over medium heat for 10 mins, or until pasta is tender - stirring often. Let set 2-5 minutes before serving.
For a little flavor twist, try adding crumbled bacon.
1 lb. Ground Beef
1 can condensed Cheddar Cheese soup
1 can condensed tomato soup
1-1/2 cups Water
2 c. uncooked medium shell pasta
Cook beef in skillet until browned. Pour off fat. Add remaining ingredients. Heat to a boil. Cook over medium heat for 10 mins, or until pasta is tender - stirring often. Let set 2-5 minutes before serving.
For a little flavor twist, try adding crumbled bacon.
Friday, April 2, 2010
Gourmet Grilled Ham & Cheese
Who doesn't love a good grilled ham and cheese? Want to make one that will 'wow' you? There really is only one simple trick. Once you try it, you will never go back to eating an ordinary ham and cheese. So what is that trick? Spread a little mayonnaise on the inside of the bread before adding your ham and cheese! I know it may sound a little odd, but you really don't taste it. However, it makes the cheese incredibly creamy and smooth.
My ideal Gourmet Grilled Cheese?
2 slices Garlic Parmesan Italian Bread
Mayonnaise
Cheese
Ham
Turkey
Bacon
Tomato
Try it! You may just like it! I always love when I can add one little twist to a simple food like Grilled Cheese and create something wonderful.
My ideal Gourmet Grilled Cheese?
2 slices Garlic Parmesan Italian Bread
Mayonnaise
Cheese
Ham
Turkey
Bacon
Tomato
Try it! You may just like it! I always love when I can add one little twist to a simple food like Grilled Cheese and create something wonderful.
Fruit Tart
April is when I start to get excited about all the delicious Spring and Summer fruits. So I thought that today, I would share one of my favorite fruit recipes. It is simple to make and can be customized in a variety of ways.
Base:
1 box Lemon Cake Mix
2/3 c. Graham Cracker Crumbs
1/2 c. Chopped Nuts
1/2 c. Butter, softened
1 egg
Topping:
3 oz. Cream Cheese
1/3 c. Powdered Sugar
1 c. Heavy Whipping Cream
Assorted Fresh Fruit
Heat oven to 350 degrees. Combine the first four "base" ingredients and beat with a mixer at low speed until crumbly. Blend in the egg. Press into ungreased 12" or 14" pizza pan. Bake for 15 mins. or until Golden Brown. Cool.
Beat Cream Cheese until fluffy. Gradually add in Powdered Sugar. Beat in whipping cream until soft peaks form. Spread on cooled crust. Arrange fruit as desired.
My favorite fruit combination is Strawberry, Kiwi, Pineapple. However, you can be as simple or creative with your fruit choices as you would like. You can just randomly place the fruit or you can choose to make a design out of the fruit. You could make it look like a rainbow or a flower by choosing fruits of certain colors. You can be fancy with the way you cut your fruits. The possibilities are endless when it comes to topping this fruit tart.
It is a nice light dessert that is perfect for Spring and Summer.
Base:
1 box Lemon Cake Mix
2/3 c. Graham Cracker Crumbs
1/2 c. Chopped Nuts
1/2 c. Butter, softened
1 egg
Topping:
3 oz. Cream Cheese
1/3 c. Powdered Sugar
1 c. Heavy Whipping Cream
Assorted Fresh Fruit
Heat oven to 350 degrees. Combine the first four "base" ingredients and beat with a mixer at low speed until crumbly. Blend in the egg. Press into ungreased 12" or 14" pizza pan. Bake for 15 mins. or until Golden Brown. Cool.
Beat Cream Cheese until fluffy. Gradually add in Powdered Sugar. Beat in whipping cream until soft peaks form. Spread on cooled crust. Arrange fruit as desired.
My favorite fruit combination is Strawberry, Kiwi, Pineapple. However, you can be as simple or creative with your fruit choices as you would like. You can just randomly place the fruit or you can choose to make a design out of the fruit. You could make it look like a rainbow or a flower by choosing fruits of certain colors. You can be fancy with the way you cut your fruits. The possibilities are endless when it comes to topping this fruit tart.
It is a nice light dessert that is perfect for Spring and Summer.
Wednesday, March 31, 2010
Blueberry Pancakes
This recipe is absolutely amazing! I had been craving IHop for quite some time but never made it there when I stumbled across this recipe. Since trying it, my craving for IHop has been gone, but I have made these almost every single week since then. I had originally planned on simply adding blueberries to regular pancake mix and was looking online for a blueberry syrup recipe when I stumbled across this. They are the lightest pancakes I have ever eaten.
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg
1 cup milk
1/2 tablespoon butter, melted
1/2 cup frozen blueberries, thawed
In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Notes:
You can use fresh or frozen blueberries. Using frozen helps the flavor to go through more, but using fresh keeps the berries nice and firm and juicy. I have tried it both ways and love each one! But if using frozen, don't be surprised if your batter turns slightly green.
Also, there is no actual need to let the batter sit for 1 hour before using. It is fine to use it right away. However, letting it sit allows the batter to rise a little and produces incredibly light fluffy pancakes. Personally, I always let mine sit.
My personal topping preference with these is to spread butter on the hot pancakes and then sprinkle with a little brown sugar. Then I finish by adding a small dollop of whipped cream. You could also make a homemade blueberry syrup or top however you prefer to top fruit pancakes.
For variety, try adding strawberries, raspberries, or blackberries.
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg
1 cup milk
1/2 tablespoon butter, melted
1/2 cup frozen blueberries, thawed
In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Notes:
You can use fresh or frozen blueberries. Using frozen helps the flavor to go through more, but using fresh keeps the berries nice and firm and juicy. I have tried it both ways and love each one! But if using frozen, don't be surprised if your batter turns slightly green.
Also, there is no actual need to let the batter sit for 1 hour before using. It is fine to use it right away. However, letting it sit allows the batter to rise a little and produces incredibly light fluffy pancakes. Personally, I always let mine sit.
My personal topping preference with these is to spread butter on the hot pancakes and then sprinkle with a little brown sugar. Then I finish by adding a small dollop of whipped cream. You could also make a homemade blueberry syrup or top however you prefer to top fruit pancakes.
For variety, try adding strawberries, raspberries, or blackberries.
Tuesday, March 30, 2010
Crockpot Beef Roast
This recipe was shared with us a couple years ago by a coworker of my husband. It quickly became a family favorite. I love using my Crockpot and am especially excited when I come across such simple recipes like this that taste wonderful.
Beef Roast (I prefer rump)
2 packets Dry Italian Seasoning
1 jar banana peppers and juice
3-4 c. water
Set Roast in in Crockpot. Pour 1/2 jar of banana peppers and juice along with both packets of Italian Seasoning and water over roast. Cook on low 8 hrs. Shred with a fork.
Now here is where you can change the recipe a little. Personally, we don't like a lot of spice so we leave the recipe at that. There is a nice tangy flavor from the peppers but it isn't overpowering at all. If you like a lot of spice, then add the remaining peppers and juice to the shredded meat. This will really spice it up.
Another possibility is to turn it into stew. For that, simply add your choice of cut-up vegetables (potatoes, carrots, onions, green beans, mushrooms, possibly even barley - the possibilities are endless) for the last couple hours of cooking.
Beef Roast (I prefer rump)
2 packets Dry Italian Seasoning
1 jar banana peppers and juice
3-4 c. water
Set Roast in in Crockpot. Pour 1/2 jar of banana peppers and juice along with both packets of Italian Seasoning and water over roast. Cook on low 8 hrs. Shred with a fork.
Now here is where you can change the recipe a little. Personally, we don't like a lot of spice so we leave the recipe at that. There is a nice tangy flavor from the peppers but it isn't overpowering at all. If you like a lot of spice, then add the remaining peppers and juice to the shredded meat. This will really spice it up.
Another possibility is to turn it into stew. For that, simply add your choice of cut-up vegetables (potatoes, carrots, onions, green beans, mushrooms, possibly even barley - the possibilities are endless) for the last couple hours of cooking.
Monday, March 29, 2010
Spinach Pizza Roll-ups
Tonights recipe comes from my friend Meghan. These are quick, easy, cheap, and can very easily be made completely organic. Even my husband (who claims he does not like spinach) and toddler both enjoy these.
1 tube refrigerated pizza dough
1 c. Pizza Sauce
1 c. shredded Cheese
Fresh Baby Spinach
Roll out the pizza dough. Spread sauce on dough. Top with fresh spinach (as much or as little as you would like). Sprinkle with 2/3 of the cheese. Starting at one end, roll up as tightly as you can. Once rolled, cut into 8 pinwheels. Lay flat on a lightly oiled cookie sheet. Top each with a sprinkle of the remaining cheese. Bake at 400 degrees for 20-22 minutes.
1 tube refrigerated pizza dough
1 c. Pizza Sauce
1 c. shredded Cheese
Fresh Baby Spinach
Roll out the pizza dough. Spread sauce on dough. Top with fresh spinach (as much or as little as you would like). Sprinkle with 2/3 of the cheese. Starting at one end, roll up as tightly as you can. Once rolled, cut into 8 pinwheels. Lay flat on a lightly oiled cookie sheet. Top each with a sprinkle of the remaining cheese. Bake at 400 degrees for 20-22 minutes.
Sunday, March 28, 2010
Fudge Oatmeal Bars
This recipe came from my sister-in-law. They are excellent! But make sure not to overbake them. Enjoy!
12 oz. chocolate chips
15 oz. sweetened condensed milk
3 T. margarine
3/4 cup chopped walnuts
2 tsp. vanilla
Melt chocolate chips, milk and margarine in microwave. Add nuts and vanilla. Set aside.
1 cup margarine
2 cups brown sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
3/4 cup oatmeal
Cream margarine with brown sugar. Add eggs and vanilla; beat well. Sift flour with soda and salt; add. Stir in oatmeal.
Press 2/3 of this mixture into a greased 10x16 inch pan. Spread fudge mixture over dough and sprinkle remaining dough over this. Dough is very thick so you will not be able to spread it with a knife. You will not be able to cover the chocolate entirely, which is OK. Bake at 350 degrees 20 to 30 minutes. Do not overbake.
Note: Instead of using Walnuts in the fudge, I use Heath Bits-O-Brickle Toffee Bits. Both ways taste great. But personally I don't like nuts in fudge so the toffee bits added a nice touch
12 oz. chocolate chips
15 oz. sweetened condensed milk
3 T. margarine
3/4 cup chopped walnuts
2 tsp. vanilla
Melt chocolate chips, milk and margarine in microwave. Add nuts and vanilla. Set aside.
1 cup margarine
2 cups brown sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
3/4 cup oatmeal
Cream margarine with brown sugar. Add eggs and vanilla; beat well. Sift flour with soda and salt; add. Stir in oatmeal.
Press 2/3 of this mixture into a greased 10x16 inch pan. Spread fudge mixture over dough and sprinkle remaining dough over this. Dough is very thick so you will not be able to spread it with a knife. You will not be able to cover the chocolate entirely, which is OK. Bake at 350 degrees 20 to 30 minutes. Do not overbake.
Note: Instead of using Walnuts in the fudge, I use Heath Bits-O-Brickle Toffee Bits. Both ways taste great. But personally I don't like nuts in fudge so the toffee bits added a nice touch
Parmesan Crusted Chicken
1 lb Boneless Skinless Chicken Breast
1/2 cup Mayonnaise
1/4 cup fresh grated parmesan cheese
1/2 cup Italian Flavor Bread Crumbs
Mix mayo and parmesan together in a shallow bowl. Pour Bread crumbs into a separate bowl. Spread Mayo mixture on chicken and roll in bread crumbs. Place in greased cake pan. Cover with foil. Bake at 425 degrees for 45 minutes or until chicken is fully cooked.
Note: We personally prefer to cut our chicken into thin strips. That way each bite has more coating on it. If you do this, you will need to increase your amounts of mayo, cheese, and crumbs since you are covering more pieces. This dish goes great with Green Beans
1/2 cup Mayonnaise
1/4 cup fresh grated parmesan cheese
1/2 cup Italian Flavor Bread Crumbs
Mix mayo and parmesan together in a shallow bowl. Pour Bread crumbs into a separate bowl. Spread Mayo mixture on chicken and roll in bread crumbs. Place in greased cake pan. Cover with foil. Bake at 425 degrees for 45 minutes or until chicken is fully cooked.
Note: We personally prefer to cut our chicken into thin strips. That way each bite has more coating on it. If you do this, you will need to increase your amounts of mayo, cheese, and crumbs since you are covering more pieces. This dish goes great with Green Beans
Corn Casserole
This is another favorite request I receive. It sounds a little odd when you read the recipe. But it is a huge hit! It goes well with just about any meat selection and is also a wonderful dish for a potluck. It is quick and simple.
1 can Cream Style Corn
1 can Whole Kernel Corn (NOT drained)
1 stick butter, cut into small pieces
1 cup Elbow Noodles
1 cup Velveeta Cheese, cut into small cubes
Diced Onion, Salt & Pepper to taste
Mix all ingredients and pour into greased glass baking dish. Cover with foil. Bake at 320 degrees for 45 minutes. Remove foil, stir, and bake uncovered an additional 10-15 minutes or until the noodles are soft and most of the liquid is absorbed.
1 can Cream Style Corn
1 can Whole Kernel Corn (NOT drained)
1 stick butter, cut into small pieces
1 cup Elbow Noodles
1 cup Velveeta Cheese, cut into small cubes
Diced Onion, Salt & Pepper to taste
Mix all ingredients and pour into greased glass baking dish. Cover with foil. Bake at 320 degrees for 45 minutes. Remove foil, stir, and bake uncovered an additional 10-15 minutes or until the noodles are soft and most of the liquid is absorbed.
Homemade Baby Food
Ever wanted to make your own baby food but thought you didn't have the time? Well, if you cook for yourself, you have plenty of time to cook for you baby. You just need to know a few simple tips and know about an amazing website.
First, for more tips than I could ever list, along with recipes and guidelines of when to start various food with your little one, visit: http://www.wholesomebabyfood.com/
That website is amazing!!
Second, but a couple new ice cube trays. Reserve those for making baby food. You can also buy covered trays, but if you don't want to spend the extra money, you can cover your trays with plastic wrap or here is what we did: We had several thin cutting mats. We cut one to the size/shape of our ice cube trays and used that as our covers.
Third, have some type of blender available. For quick and easy clean-up, I would recommend a Magic Bullet style blender, or a hand blender.
Fourth, if you have a vegetable steamer hidden away that you thought you would never use, dig it out! It will be your new best friend! If not, you can easily steam your fruits and vegetables on the stove top using just a small amount of water in the bottom of your pan. (Note, if doing it on the stove top, you will need to keep a closer eye on your food. If you use a steamer, you can basically set it and forget it, which is great with a little one to keep up with!)
Fifth, decide when you will make your food. I usually did about a week in advance. Personally, I usually found an hour or so each weekend to make the food for the upcoming week. I would cut an acorn squash in half and put it in a cake pan with an inch of water and roast it in the oven for an hour. While that was going, I might throw green beans in the food steamer and apples in a pan on the stove. Then simply mash them up and put them in the ice cube trays.
Once your food cubes are frozen, simply pop out of the trays and store in labeled freezer safe resealable plastic bags.
If I noticed I was running low on something, I would simply make that food while I made dinner one night during the week.
Once you begin to make Baby Food Making part of your routine, it becomes just that: Routine.
As for reheating the food, it was also simple. If I thought about it in advance, I took one or two cubes out of the freezer and set them in a bowl in the fridge to thaw. Then I would set the bowl in some hot water just before serving to heat the food to the desired temperature.
I never once felt stressed about preparing food. But again, I referenced the above website on a regular basis for tips and ideas. I made all of my son's food, he never once had any pre-made, store-bought baby food. I figured that if I could cook for myself and my husband, then I should cook for our son as well.
If you have any questions, please let me know and I can give you any advice or support you need.
First, for more tips than I could ever list, along with recipes and guidelines of when to start various food with your little one, visit: http://www.wholesomebabyfood.com/
That website is amazing!!
Second, but a couple new ice cube trays. Reserve those for making baby food. You can also buy covered trays, but if you don't want to spend the extra money, you can cover your trays with plastic wrap or here is what we did: We had several thin cutting mats. We cut one to the size/shape of our ice cube trays and used that as our covers.
Third, have some type of blender available. For quick and easy clean-up, I would recommend a Magic Bullet style blender, or a hand blender.
Fourth, if you have a vegetable steamer hidden away that you thought you would never use, dig it out! It will be your new best friend! If not, you can easily steam your fruits and vegetables on the stove top using just a small amount of water in the bottom of your pan. (Note, if doing it on the stove top, you will need to keep a closer eye on your food. If you use a steamer, you can basically set it and forget it, which is great with a little one to keep up with!)
Fifth, decide when you will make your food. I usually did about a week in advance. Personally, I usually found an hour or so each weekend to make the food for the upcoming week. I would cut an acorn squash in half and put it in a cake pan with an inch of water and roast it in the oven for an hour. While that was going, I might throw green beans in the food steamer and apples in a pan on the stove. Then simply mash them up and put them in the ice cube trays.
Once your food cubes are frozen, simply pop out of the trays and store in labeled freezer safe resealable plastic bags.
If I noticed I was running low on something, I would simply make that food while I made dinner one night during the week.
Once you begin to make Baby Food Making part of your routine, it becomes just that: Routine.
As for reheating the food, it was also simple. If I thought about it in advance, I took one or two cubes out of the freezer and set them in a bowl in the fridge to thaw. Then I would set the bowl in some hot water just before serving to heat the food to the desired temperature.
I never once felt stressed about preparing food. But again, I referenced the above website on a regular basis for tips and ideas. I made all of my son's food, he never once had any pre-made, store-bought baby food. I figured that if I could cook for myself and my husband, then I should cook for our son as well.
If you have any questions, please let me know and I can give you any advice or support you need.
I recommend....
Non-stick Barbeque Kabob Baskets
Available at Bed Bath & Beyond for only $9.99
They are amazing for grilling kabobs. Unlike traditional skewers, your meat and vegetables will not stick to the grill and make turning much easier. A must have for any hard-core griller!
Grilled Shishkabobs
I found the following marinade recipe in the magazine Simple & Delicious (one of my favorite cooking magazines). As for the rest, it is just what I recommend for the kabob's. Feel free to try new combinations, or a family favorite. Share any ideas you might have to make this recipe better!
1 c. Ketchup
1/3 c. French Salad Dressing
1/3 c. Soy Sauce
1 Tbsp. Worcestershire sauce
1 lb. Boneless Beef Sirloin, cut into small cubes
Carrots
Fresh Mushrooms
Red Potatoes
Vidalia Onion
Red and Green Pepper
Combine the ketchup, dressing, soy sauce, and worcestershire sauce in a small bowl. Pour 2/3 into a resealable plastic bag, and reserve the remaining marinade for dipping. Add the Sirloin to the bag. Turn to coat. Refrigerate for at least 1 hour (We prefer several hours)
When ready to grill, cut up vegetables into small cubes. Place carrots in a bowl with a small amount of water and microwave for 4-5 minutes to slightly soften. If using potatoes, pre-cook in the microwave for 4-5 minutes as well.
Place all ingredients on skewers, alternating each item.
Grill over medium-hot heat for 18-20 minutes, or until the meat reaches desired temperature. Baste with extra marinade while grilling.
Serve with hot rice.
Note: If you do not precook firm ingredients such as potatoes and carrots, they will not achieve a desired softness on the grill.
1 c. Ketchup
1/3 c. French Salad Dressing
1/3 c. Soy Sauce
1 Tbsp. Worcestershire sauce
1 lb. Boneless Beef Sirloin, cut into small cubes
Carrots
Fresh Mushrooms
Red Potatoes
Vidalia Onion
Red and Green Pepper
Combine the ketchup, dressing, soy sauce, and worcestershire sauce in a small bowl. Pour 2/3 into a resealable plastic bag, and reserve the remaining marinade for dipping. Add the Sirloin to the bag. Turn to coat. Refrigerate for at least 1 hour (We prefer several hours)
When ready to grill, cut up vegetables into small cubes. Place carrots in a bowl with a small amount of water and microwave for 4-5 minutes to slightly soften. If using potatoes, pre-cook in the microwave for 4-5 minutes as well.
Place all ingredients on skewers, alternating each item.
Grill over medium-hot heat for 18-20 minutes, or until the meat reaches desired temperature. Baste with extra marinade while grilling.
Serve with hot rice.
Note: If you do not precook firm ingredients such as potatoes and carrots, they will not achieve a desired softness on the grill.
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