Thursday, December 11, 2008
Christmas Party
Just thought it would be good to share this info in case someone didn't have it. The Christmas party is at 12:00 sharp on Dec.13, but it will be at Keith and Cindy's church in Harrisville 1650 North 400 West Harrisville. Bring a $10 or less gift to exchange. The location was moved because Grandma has been having a pretty hard time. She is supposed to be on oxygen all the time and needs a wheelchair to go up or down steps. Grandma is going to have some videos and other things to share at the party. Don't forget to bring something homemade for the cookoff.
Friday, December 5, 2008
Food Storage
I want to share this excellent website. http://everydayfoodstorage.net/ It has excellent food storage recipes, videos, and help. I have really liked it and I thought you might too.
Thursday, November 27, 2008
Cherry Cheesecake
1 unbaked pie crust plus extra pie dough for lattice top
1/2 cup sugar
1TBSP cornstarch
2 bricks (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
1 large egg
1/2 tsp almond extract
1 can (21 oz) cherry pie filling
White from 1 large egg, in a small bowl
1/3 cup sliced almonds
1. Heat oven to 350. Have a 9 inch pie plate ready.
2. Fit 1 crust into pie plate. Cut remaining dough in 1/2 inch wide strips. Cover with plastic wrap; refrigerate.
3. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended.
4. Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 4-5 strips evenly spaced across pie filling. Place 4-5 more strips diagonally over first strips to form a lattice (discard remaining stips). (I only use about 4 across each way.) Trim and press ends to bottom crust. Brush rim with egg white; press on almonds.
5. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold. Serves 12
Per serving; 360 cal, 6 g pro, 40 g car, 0 g fiber, 19 g fat (9 g sat fat), 51 mg chol, 305 mg sod.
1/2 cup sugar
1TBSP cornstarch
2 bricks (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
1 large egg
1/2 tsp almond extract
1 can (21 oz) cherry pie filling
White from 1 large egg, in a small bowl
1/3 cup sliced almonds
1. Heat oven to 350. Have a 9 inch pie plate ready.
2. Fit 1 crust into pie plate. Cut remaining dough in 1/2 inch wide strips. Cover with plastic wrap; refrigerate.
3. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended.
4. Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 4-5 strips evenly spaced across pie filling. Place 4-5 more strips diagonally over first strips to form a lattice (discard remaining stips). (I only use about 4 across each way.) Trim and press ends to bottom crust. Brush rim with egg white; press on almonds.
5. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold. Serves 12
Per serving; 360 cal, 6 g pro, 40 g car, 0 g fiber, 19 g fat (9 g sat fat), 51 mg chol, 305 mg sod.
Tuesday, November 25, 2008
Savory Pancakes
This is one of my favorites. It is easy, healthy and tasty. I often add sweet potatoes (yams) instead of zuchinni. If you usually use a premade pancake mix just use it and add the veggies.
RECIPE INGREDIENTS: | |
 | 1/2 cup flour |
| 1/2 teaspoon baking powder |
| 1/2 teaspoon salt |
| 1/4 teaspoon pepper |
| 1 egg |
| 1/4 cup milk |
| 1 cup grated carrots |
| 1 cup grated zucchini |
| 2 small scallions, diced |
| Vegetable oil |
| Sour cream and salsa (optional) |
2. In a separate bowl, whisk the egg and milk, then stir in the carrots, zucchini, and scallions. Add the wet ingredients to the dry mixture and combine thoroughly.
3. Place a large skillet over medium heat and add 1 tablespoon of oil. When the oil is hot, spoon the batter into the pan, about 1/3 cup per pancake, and cook the pancakes for 2 minutes on each side or until golden brown. Add more oil to the pan as needed.
4. Remove the pancakes from the pan. Once they're cool enough to touch, roll them up and use a toothpick to secure each one if needed.
5. Serve the pancakes warm with a side of sour cream and salsa, if desired. Makes 5 rolls.
Tuesday, November 11, 2008
Easy Caramel Apples
We have started a tradition of making carmel apples each fall with Jake's grandparents. They really enjoy them and it is a nice activity to do while we visit with them.
I found this recipe to make homemade carmel apples and it is easier than buying and unwrapping carmels. Plus it is yummy.
1 cup butter (no substitutes)
2 cups packed brown sugar
1 cup light corn syrup
1 (14 oz) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 medium tart apples
Melt butter in large microwave bowl. Add brown sugar, corn syrup, and sweetened condensed milk. Stir well. Microwave 3 minutes, Stir, microwave another 3 to 4 minutes. Stir in vanilla. Insert wooden sticks into the apples. Dip each apple into hot caramel mixture; turn to coat. Set on buttered plate to cool.
You can also use this recipe to make homemade carmels just pour the cooked carmel into a greased pan and let it set up an hour in the fridge.
I found this recipe to make homemade carmel apples and it is easier than buying and unwrapping carmels. Plus it is yummy.
1 cup butter (no substitutes)
2 cups packed brown sugar
1 cup light corn syrup
1 (14 oz) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 medium tart apples
Melt butter in large microwave bowl. Add brown sugar, corn syrup, and sweetened condensed milk. Stir well. Microwave 3 minutes, Stir, microwave another 3 to 4 minutes. Stir in vanilla. Insert wooden sticks into the apples. Dip each apple into hot caramel mixture; turn to coat. Set on buttered plate to cool.
You can also use this recipe to make homemade carmels just pour the cooked carmel into a greased pan and let it set up an hour in the fridge.
Sunday, November 9, 2008
Apples and Brussel Sprouts
When we first got married, I was surprised to learn that one of Ryan's favorite vegetables is brussel sprouts. I was surprised that anyone actually ate them. After a few years I found a recipe that I liked. I recently found a good way to simplify it. So, I thought that someone might like a change up in their autumn vegetable courses.
6 brussel frozen sprouts per each person, roughly chopped
1 slice of bacon
1 shallot or green onion or red onion diced fine (about 2 tablespoons total)
1 - 2 apples cored, but not peeled, diced finely (about the same amount of apples as brussel sprouts)
2 tablespoons chicken stock
1/2 tablespoon apple cider vinegar
Salt and pepper
Heat the bacon to render the fat. Add the shallot/onion and saute until browned. Add the apple and saute 2 more minutes. Add the Brussels sprouts and saute for another minute and then add the chicken stock and vinegar. Continue cooking until the Brussel sprouts are tender (about 5 minutes). Taste for seasoning, depending on the saltiness of the bacon you may need more salt.
Note: The bacon/onion/stock/vinegar amounts are based on a recipe for 2 people. If you make it for 6, you'll probably want to think about adding more.
6 brussel frozen sprouts per each person, roughly chopped
1 slice of bacon
1 shallot or green onion or red onion diced fine (about 2 tablespoons total)
1 - 2 apples cored, but not peeled, diced finely (about the same amount of apples as brussel sprouts)
2 tablespoons chicken stock
1/2 tablespoon apple cider vinegar
Salt and pepper
Heat the bacon to render the fat. Add the shallot/onion and saute until browned. Add the apple and saute 2 more minutes. Add the Brussels sprouts and saute for another minute and then add the chicken stock and vinegar. Continue cooking until the Brussel sprouts are tender (about 5 minutes). Taste for seasoning, depending on the saltiness of the bacon you may need more salt.
Note: The bacon/onion/stock/vinegar amounts are based on a recipe for 2 people. If you make it for 6, you'll probably want to think about adding more.
Tuesday, October 28, 2008
Double Chocolate Pumpkin Cupcakes
I came across this recipe just this year. We put a little candy corn on top after we frosted them! It was a fun festive treat.
1 1/2 C. cake flour
2/3 C. cocoa powder
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 C. plain lowfat yogurt
1 3/4 C. canned pumpkin (15 oz. can)
1 t. white vinegar
2 t. vanilla extract
1/2 C. unsalted butter, softened
1 1/2 C. lightly-packed light brown sugar
3 large eggs
1 cup mini chocolate chips
1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
2. Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.
3. In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). Fold in the mini chocolate chips.
4. Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.
5. While cupcakes are cooling, prepare cream cheese frosting (recipe follows). When cupcakes are completely cool, spread with frosting.
Spiced Cream Cheese Frosting
8 oz. cream cheese, softened
1/4 C. unsalted butter, softened
2 C. powdered sugar
1/4. t. vanilla extract
1/8 t. ground cinnamon
1/8 t. fresh ground nutmeg
In a medium bowl, beat together cream cheese, butter, powdered sugar, vanilla, cinnamon, and nutmeg. If frosting is too soft, chill in fridge for 15-20 minutes.
1 1/2 C. cake flour
2/3 C. cocoa powder
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 C. plain lowfat yogurt
1 3/4 C. canned pumpkin (15 oz. can)
1 t. white vinegar
2 t. vanilla extract
1/2 C. unsalted butter, softened
1 1/2 C. lightly-packed light brown sugar
3 large eggs
1 cup mini chocolate chips
1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
2. Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.
3. In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). Fold in the mini chocolate chips.
4. Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.
5. While cupcakes are cooling, prepare cream cheese frosting (recipe follows). When cupcakes are completely cool, spread with frosting.
Spiced Cream Cheese Frosting
8 oz. cream cheese, softened
1/4 C. unsalted butter, softened
2 C. powdered sugar
1/4. t. vanilla extract
1/8 t. ground cinnamon
1/8 t. fresh ground nutmeg
In a medium bowl, beat together cream cheese, butter, powdered sugar, vanilla, cinnamon, and nutmeg. If frosting is too soft, chill in fridge for 15-20 minutes.
Saturday, October 25, 2008
Spectacular Peach Pie
1 baked pie shell
4 sliced peaches
1 cup sugar
3 TBSP cornstarch
2 peaches, mashed
¼ cup lemon juice
2 TBSP butter
1 tsp vanilla or almond flavoring OR ½ tsp nutmeg
Peel and slice 4 peaches into baked pie crust. In a small pan combine sugar and cornstarch, stir well. Add mashed peaches and lemon juice and bring to a boil. When mixture thickens, remove from heat and add butter and flavoring. Pour over sliced peaches and cool until set (about 2-3 hours). Serve with whipped cream, refrigerate left over pie.
4 sliced peaches
1 cup sugar
3 TBSP cornstarch
2 peaches, mashed
¼ cup lemon juice
2 TBSP butter
1 tsp vanilla or almond flavoring OR ½ tsp nutmeg
Peel and slice 4 peaches into baked pie crust. In a small pan combine sugar and cornstarch, stir well. Add mashed peaches and lemon juice and bring to a boil. When mixture thickens, remove from heat and add butter and flavoring. Pour over sliced peaches and cool until set (about 2-3 hours). Serve with whipped cream, refrigerate left over pie.
Tuesday, October 7, 2008
Ham Rolls
Here's a receipe Heather made for conference weekend that we really liked. It's from easyfoodstorage.blogspot.com.
HAM AND CHEESE ROLLS
One batch of bread recipe/ or 1 loaf rhodes frozen dough, thawed
8 oz. ham or turkey thinly sliced
1/2 lb. shredded cheese (Jarlsberg is our family's favorite, but cheddar or whatever you have works great!)
Mix together:
1/2 cup dijon mustard
2-3 Tblsp honey.
Roll out dough in a rectangle as you would for cinnamon rolls. Spread mustard-honey mixture on dough, leaving 1/2 inch along edges. Lay meat slices on dough and sprinkle with cheese. Roll up jelly-roll style. Slice into 10-12 equal slices with a sharp knife. Place in greased muffin tin (for gourmet look) or place on greased cookie sheet (for easier clean up, use Reynolds non-stick Release foil--then you don't even have to grease it!). Let rise until double, about 45 mins-1 hour. Bake 400 degrees for 10 minutes until light brown. They can be baked at a lower temperature, for a longer time, as you would a loaf of bread, just watch them carefully! Serve warm, or at room temperature. Great for a picnic!
Cooks Note: Due to the ingredients, these rolls must remain refrigerated after baking, until they are consumed. Often, I will wrap the leftovers in individual sandwich bags and freeze them. They will thaw in a lunchbox and be ready to eat while staying cool until lunchtime. Once thawed they can be warmed up in a microwave easily for 15-30 seconds, and re-melt the cheese all over again!
EZ Dough Recipe (Makes 1 loaf) - This is for sea level, if you live in high altitude you may need to adjust the yeast)
This recipe came in the recipe book from my first breadmaker. We loved it so much, always seemed to be successful, and it used all our food storage, so I quit trying to mess with other recipes. I use it to make my cinnamon rolls, cover a cookie sheet with it to make pizza, quick dinner rolls, scones, fry bread, breakfast pastry, ham and cheese rolls, and my santa bread at Christmas (um...don't worry, I've already asked her to send me the recipe and pictures for this).
EZ Dough White Bread Version
1 1/8 cups warm water
1 3/4 - 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil (My preference is the butter, but as long as you use the wheat gluten you can get away without adding any fat, by doubling the amount of wheat gluten to the recpie and omit the butter/oil.)
Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine. After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.If you are making this recipe in a bread machine. Follow your bread machine's directions and add the ingredients in the order listed in their recommendations.
EZ Dough Wheat Version
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like)+ 1/4 cup vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 Tblsp butter/margarine/oil
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. If you are making this recipe in a bread machine, follow your bread machine's directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations.
Wednesday, October 1, 2008
Oatmeal Chocolate Chip Cookies
While we made one of my favorite cookie recipes today, I thought someone else might like it. I think it is pretty nearly perfect recipe for oatmeal chocolate chip cookies. I put is chocolate chips and raisins.
It also is a good time to share one of my other new favorite resources, the Daily Plate on LiveStrong.
The Daily Plate is a calorie counter--you log what you eat, set a consumption goal, and it'll add up your calories as you go along. While I've never done the Weight Watchers thing, I've been told that there are some online similarities. It's been working really well for me to know how many calories I'm eating. You can search their database of food and you can add anything you like, including recipes. So, you can find my oatmeal chocolate chip cookie recipe posted there.
It also is a good time to share one of my other new favorite resources, the Daily Plate on LiveStrong.
The Daily Plate is a calorie counter--you log what you eat, set a consumption goal, and it'll add up your calories as you go along. While I've never done the Weight Watchers thing, I've been told that there are some online similarities. It's been working really well for me to know how many calories I'm eating. You can search their database of food and you can add anything you like, including recipes. So, you can find my oatmeal chocolate chip cookie recipe posted there.
Sunday, September 28, 2008
6 can Tortilla Soup
This reciped is so yummy for fall! It's great to because all of the ingredients are so simple! I bet you have them all in your pantry!
15 oz. Corn
15 oz black beans, drained and rinsed
10 oz diced tomatoes with green chilies
2 cans (14.5 oz) chicken broth
1 c. cooked chicken, diced
¼ md. onion, finely chopped
Depending on how thick/thin you prefer soup do or do not drain corn and tomatoes. Simmer all ingredients on medium heat 30-45 minutes or in a crock pot 3-4 hours.
15 oz. Corn
15 oz black beans, drained and rinsed
10 oz diced tomatoes with green chilies
2 cans (14.5 oz) chicken broth
1 c. cooked chicken, diced
¼ md. onion, finely chopped
Depending on how thick/thin you prefer soup do or do not drain corn and tomatoes. Simmer all ingredients on medium heat 30-45 minutes or in a crock pot 3-4 hours.
Friday, September 26, 2008
Turkey
I stolen this from my favorite food network guy Alton Brown. If you want more I'm sure it is on the food network.
Software:
Brine:1 1/2 cups kosher salt
1/2 cups dark brown sugar
One 6-ounce container of frozen OJ concentrate1 gallon water
One 16-18 pound turkey (thawed)1 gallon of ice cubes
Canola Oil
Hard ware
1 large pot
1 large cooler with lid
Paper towels
Roasting rack
2 disposable aluminum roasting pans
heavy-duty aluminum foilprobe thermometer
Recipe: To brine the turkey: dissolve the salt, sugar, and juice concentrate in 1 quart of hot water. Cool the solution with 3 quarts of cold water. Remove the giblets (and any ofter foreign matter) from the turkey interior and place in cooler (Breast down). Pour in the brine mixture to cover. If the bird is not completely submerged. add more liquid. (Since I don't want to weaken the solution, I use canned chicken broth.) Cover with ice, close the lid, and soak the turkey for 6-8 hours. (Exact soak times will vary per your taste. Start with 6 hours and make changes to later birds.) When the bird has about 30 mins left to soak move the oven rack to the lowest level and preheat the oven to 500 F. Remove the turkey from brine and pat dry with paper towels. Rub the turkey liberally with canola oil. Discard the brine and thoroughly wash the cooler. Place the turkey on a roasting rack inside 2 disposable aluminum roasting pans. Roast at 500 F for 1/2 hour. Remove the bird from the oven and reduce the oven temperature to 350 F. Cover the turkey breast with a double layer of heavy-duty aluminum foil folded into a triangle. Insert a probe thermometer into the thickest part of the breast (push it right through the foil) and set the thermometer to 161 F. A 16-18 pound bird should arrive at the target temperature in 2 to 2 1/2 hours. Remove the turkey from the over, cover the bird and pan loosely with aluminum foil, and allow to rest for 15 minutes before carving.
Software:
Brine:1 1/2 cups kosher salt
1/2 cups dark brown sugar
One 6-ounce container of frozen OJ concentrate1 gallon water
One 16-18 pound turkey (thawed)1 gallon of ice cubes
Canola Oil
Hard ware
1 large pot
1 large cooler with lid
Paper towels
Roasting rack
2 disposable aluminum roasting pans
heavy-duty aluminum foilprobe thermometer
Recipe: To brine the turkey: dissolve the salt, sugar, and juice concentrate in 1 quart of hot water. Cool the solution with 3 quarts of cold water. Remove the giblets (and any ofter foreign matter) from the turkey interior and place in cooler (Breast down). Pour in the brine mixture to cover. If the bird is not completely submerged. add more liquid. (Since I don't want to weaken the solution, I use canned chicken broth.) Cover with ice, close the lid, and soak the turkey for 6-8 hours. (Exact soak times will vary per your taste. Start with 6 hours and make changes to later birds.) When the bird has about 30 mins left to soak move the oven rack to the lowest level and preheat the oven to 500 F. Remove the turkey from brine and pat dry with paper towels. Rub the turkey liberally with canola oil. Discard the brine and thoroughly wash the cooler. Place the turkey on a roasting rack inside 2 disposable aluminum roasting pans. Roast at 500 F for 1/2 hour. Remove the bird from the oven and reduce the oven temperature to 350 F. Cover the turkey breast with a double layer of heavy-duty aluminum foil folded into a triangle. Insert a probe thermometer into the thickest part of the breast (push it right through the foil) and set the thermometer to 161 F. A 16-18 pound bird should arrive at the target temperature in 2 to 2 1/2 hours. Remove the turkey from the over, cover the bird and pan loosely with aluminum foil, and allow to rest for 15 minutes before carving.
Wednesday, September 17, 2008
Peach Drink
We have enjoyed this recipe all summer long! My kids, Jayden and McKenna call it a "special drink" and the great part is they usually hit their dad up for it, because he usually makes it while I am finishing up dinner!
1 bag (about 2-3 c.) frozen peaches, slightly thawed
2 ½ c. milk
1/3 c. sugar
½ t. vanilla
Whip in blender!
1 bag (about 2-3 c.) frozen peaches, slightly thawed
2 ½ c. milk
1/3 c. sugar
½ t. vanilla
Whip in blender!
Tuesday, September 9, 2008
Oven Roasted Potatoes
Oven Roasted Potatoes
We really like these potatoes!
Ingredients:
Potatoes Red, white or what ever you have
Olive oil
Salt & Pepper
Directions
Cut potatoes into chunks or can leave them in wedges. Rinse them off and dry them a little.
Drizzle them with a little olive oil just enough to give a light coating on them. Bake at 375 till done. The time will vary on the size of potatoes you are using, usually about 30-40 minutes. Stir about every 20 minutes. When done salt and pepper them. Serve fry sauce or ketchup or they are good just plain too.
We really like these potatoes!
Ingredients:
Potatoes Red, white or what ever you have
Olive oil
Salt & Pepper
Directions
Cut potatoes into chunks or can leave them in wedges. Rinse them off and dry them a little.
Drizzle them with a little olive oil just enough to give a light coating on them. Bake at 375 till done. The time will vary on the size of potatoes you are using, usually about 30-40 minutes. Stir about every 20 minutes. When done salt and pepper them. Serve fry sauce or ketchup or they are good just plain too.
Pina Colada Drink
Pina Colada Drink
This is one of Jacob’s favorites
Ingredients:
5 T. sugar
½ t. lemonade drink mix
2 T. Pina Coloda Mixer non-alcoholic of course (you can find this is the grocery store)
1 ½ C. Pineapple Juice
3 cups Ice
Directions:
Mix all ingredients in the blender till ice is crushed. Enjoy!
This is one of Jacob’s favorites
Ingredients:
5 T. sugar
½ t. lemonade drink mix
2 T. Pina Coloda Mixer non-alcoholic of course (you can find this is the grocery store)
1 ½ C. Pineapple Juice
3 cups Ice
Directions:
Mix all ingredients in the blender till ice is crushed. Enjoy!
Monday, September 8, 2008
Homemade Bread
One of my aunt's gave me this recipe. It's pretty fool proof!
3 c. flour
1 T. salt
½ c. sugar
1 T. yeast
2½ c. hot water
½ c shortening
1 egg, beaten
4-5 c. flour
Combine water, yeast, sugar and first 3 cups flour. Let set about 10 minutes. Add salt, shortening, egg. Add 2nd portion of flour a cup at a time. Let rise for 10 minutes and punch down. (Repeat 3 times.) Put in pans and let rise until doubled. Bake at 350 F for 35 minutes. Yield: 2 loaves
3 c. flour
1 T. salt
½ c. sugar
1 T. yeast
2½ c. hot water
½ c shortening
1 egg, beaten
4-5 c. flour
Combine water, yeast, sugar and first 3 cups flour. Let set about 10 minutes. Add salt, shortening, egg. Add 2nd portion of flour a cup at a time. Let rise for 10 minutes and punch down. (Repeat 3 times.) Put in pans and let rise until doubled. Bake at 350 F for 35 minutes. Yield: 2 loaves
Saturday, September 6, 2008
Peanut Butter Gems
Quick and easy for your sweet tooth!
2 c. semi-sweet chocolate chips
1 ½ c. graham cracker crumbs
3 c. powdered sugar
1 c. peanut butter
2 cubes melted butter
Mix sugar, crumbs, pb, and butter. Pat into a 9X13” pan. Melt chocolate chips and spread over the top of pb mixture. Cool completely. Serve.
2 c. semi-sweet chocolate chips
1 ½ c. graham cracker crumbs
3 c. powdered sugar
1 c. peanut butter
2 cubes melted butter
Mix sugar, crumbs, pb, and butter. Pat into a 9X13” pan. Melt chocolate chips and spread over the top of pb mixture. Cool completely. Serve.
Friday, September 5, 2008
Teriyaki Chicken Marinade
As I was looking through my recipes, all the quick and easy ones stood out. This is a definite favorite. It is great just served with rice or in fajitas or something like that.
½ c. chicken broth
¼ c. soy sauce
2 T. sugar
1 T. oil
2 t. minced garlic
1/8 t. ginger
Combine in a ziplock bag and marinade chicken for at least 3 hours. Grill and serve.
½ c. chicken broth
¼ c. soy sauce
2 T. sugar
1 T. oil
2 t. minced garlic
1/8 t. ginger
Combine in a ziplock bag and marinade chicken for at least 3 hours. Grill and serve.
Thursday, September 4, 2008
Barbecued Chicken Chopped Salad
Marinade:
1 large clove of garlic
1 large chopped onion
1 Bay leaf
1 C. brown sugar
1 C. ketchup
1 T. Worcestershire sauce
1 t. soy sauce
4-6 drops Tabasco sauce
1/4 C. lemon juice
½ C. olive oil
½ C. chicken stock
6-8 chicken breasts
In medium saucepan, heat oil over medium heat. Add onion and garlic and cook until translucent. Add rest of ingredients and boil 3-5 minutes. Lower to simmer for 5-8 minutes, then pour over chicken breasts. Refrigerate from 3 hour to overnight.
Place chicken breast on hot side of barbecue grill and cook until lines form. Make sure to reserve marinade for sauce. Once grill marks show on chicken, place them on cool side of the grill and close the lid. Cook until juices run clear. Take off grill and let sit 5 minutes before slicing chicken into long strips against the grain.
Place remaining marinade in small pan and simmer on medium heat until thickened.
Salad Dressing:
½ C. light mayonnaise
½ C. light Ranch dressing
1 T. chopped Cilantro
3-4 drops Tabasco sauce
Mix all together to make dressing.
Tortilla strips:
8-10 small corn tortillas cut into strips
Heat large pot of oil until a light smoke appears. Add strips one handful at a time and cook until light golden brown. Drain on paper towel and salt to taste while hot.
Salad:
4-5 large leaves Romaine lettuce (in bite size pieces)
2 cups Spinach (in bite size pieces)
1/3 of a medium red cabbage (chopped)
½ small Jicama (chopped)
1 green pepper (chopped)
1 lb. bacon, cooked to a crisp (chopped)
1 can (15oz) canned corn
1 can (15 oz) black beans, drained and rinsed
Add together all salad ingredients and toss in large bowl. To assemble: Layer salad, chicken, bacon, dressing, tortillas, barbecue sauce and serve! Our family really like this salad. If there are leftovers they don’t stay around long.
1 large clove of garlic
1 large chopped onion
1 Bay leaf
1 C. brown sugar
1 C. ketchup
1 T. Worcestershire sauce
1 t. soy sauce
4-6 drops Tabasco sauce
1/4 C. lemon juice
½ C. olive oil
½ C. chicken stock
6-8 chicken breasts
In medium saucepan, heat oil over medium heat. Add onion and garlic and cook until translucent. Add rest of ingredients and boil 3-5 minutes. Lower to simmer for 5-8 minutes, then pour over chicken breasts. Refrigerate from 3 hour to overnight.
Place chicken breast on hot side of barbecue grill and cook until lines form. Make sure to reserve marinade for sauce. Once grill marks show on chicken, place them on cool side of the grill and close the lid. Cook until juices run clear. Take off grill and let sit 5 minutes before slicing chicken into long strips against the grain.
Place remaining marinade in small pan and simmer on medium heat until thickened.
Salad Dressing:
½ C. light mayonnaise
½ C. light Ranch dressing
1 T. chopped Cilantro
3-4 drops Tabasco sauce
Mix all together to make dressing.
Tortilla strips:
8-10 small corn tortillas cut into strips
Heat large pot of oil until a light smoke appears. Add strips one handful at a time and cook until light golden brown. Drain on paper towel and salt to taste while hot.
Salad:
4-5 large leaves Romaine lettuce (in bite size pieces)
2 cups Spinach (in bite size pieces)
1/3 of a medium red cabbage (chopped)
½ small Jicama (chopped)
1 green pepper (chopped)
1 lb. bacon, cooked to a crisp (chopped)
1 can (15oz) canned corn
1 can (15 oz) black beans, drained and rinsed
Add together all salad ingredients and toss in large bowl. To assemble: Layer salad, chicken, bacon, dressing, tortillas, barbecue sauce and serve! Our family really like this salad. If there are leftovers they don’t stay around long.
Applebee's Oriental Salad
Serves/Makes: 1-2 dinner size salad
Oriental Dressing:
3 tbsp honey
1-1/2 tbsp rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil
Salad:
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienne or shredded
1 tbsp sliced almonds
1/3 cup chow mein noodles
Chicken:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp salt
1/4 tsp pepper
1 boneless, skinless chicken breast
2 to 4 cups vegetable oil (for frying)
(Instead of frying the chicken in grease, I save myself some time (and fat), and just cook something similar to Tyson chicken (low-fat). By doing so, you will need to delete some of the above ingredients and a few of the instructions below.)
Preparation:
Preheat oil in deep fryer or deep pan over medium heat—You want the temperature of the oil to be around 350 degrees.
Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing on the side.
This recipe is worth the effort it is very yummy!
Oriental Dressing:
3 tbsp honey
1-1/2 tbsp rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil
Salad:
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienne or shredded
1 tbsp sliced almonds
1/3 cup chow mein noodles
Chicken:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp salt
1/4 tsp pepper
1 boneless, skinless chicken breast
2 to 4 cups vegetable oil (for frying)
(Instead of frying the chicken in grease, I save myself some time (and fat), and just cook something similar to Tyson chicken (low-fat). By doing so, you will need to delete some of the above ingredients and a few of the instructions below.)
Preparation:
Preheat oil in deep fryer or deep pan over medium heat—You want the temperature of the oil to be around 350 degrees.
Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing on the side.
This recipe is worth the effort it is very yummy!
Thursday, August 28, 2008
ensalada de col (Mexican coleslaw)
I recently shared this recipe with a friend and when she declared yesterday that it was her favorite salad in the whole world, I thought maybe someone else might enjoy it too. It's not my favorite salad in the whole world (I think that would have to be the chopped salad from Outback with pecans and Gorgonzola.), but it is a very good coleslaw and I don't really care for slaw.
Ensalada de Col
From the Border Cookbook by Cheryl Alters Jamison and Bill Jamison
Makes about 2 cups
2 ½ cups shredded green cabbage, or a mixture of green and red
½ small red onion, sliced think in rings and rings halved
1 carrot, grated
¼ cup vegetable oil
2 tablespoons vinegar, preferably white
1 teaspoon fresh- ground black pepper
¾ teaspoon salt
½ to 1 teaspoon chile caribe or dried red chile flakes (optional)
¼ teaspoon sugar
Place the cabbage in a large bowl. In a small bowl, stir together the remaining ingredients, and when the sugar has dissolved, pour the mixture over the cabbage. Toss the cabbage with the dressing and refrigerate for 30 minutes before serving.
Tuesday, August 12, 2008
Another Sweet Pulled Pork from Cafe Rio
3-4 lbs pork roast
2 cups Dr. Pepper
1-2 cups brown sugar (I like 2 cups)
2 8 oz cans tomato sauce
1 8 oz yellow can El Pato (Mexican tomato sauce, find it in Albertson's or Macy's Mexican food aisle)
Simmer pork roast with all ingredients 6 hours in a crock pot. Carefully remove roast and pull apart with forks. Add meat back to crock pot and simmer for additional 2 hours. If sauce is too thin, remove 2 cups and thicken with corn starch, then add it back to the crock pot.
Serve over rice or on buns and enjoy.
2 cups Dr. Pepper
1-2 cups brown sugar (I like 2 cups)
2 8 oz cans tomato sauce
1 8 oz yellow can El Pato (Mexican tomato sauce, find it in Albertson's or Macy's Mexican food aisle)
Simmer pork roast with all ingredients 6 hours in a crock pot. Carefully remove roast and pull apart with forks. Add meat back to crock pot and simmer for additional 2 hours. If sauce is too thin, remove 2 cups and thicken with corn starch, then add it back to the crock pot.
Serve over rice or on buns and enjoy.
Tomato Tart
Serves 8
2 Tsp olive oil
3 TBSP whipped cream cheese
All-purpose flour, for dusting
1/2 recipe Pâte Brisée (see next bolg post for the recipe)
2 ounces Italian fontina (or Swiss cheese) cheese, grated (about 1/2 cup)
1 & 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick (try using a combination or red and yellow tomatoes for a visual delight).
Coarse salt and freshly ground pepper
1. On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
2. Heat oven to 450°.
3. Slice tomatoes and lay on paper towels to absorb some of the juice.
4. Spread cream cheese evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with 2 tablespoons oil. Transfer to oven. Reduce temperature to 400°, and bake until crust is golden and tomatoes are soft but still retain their shape, 30 to 45 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.
2 Tsp olive oil
3 TBSP whipped cream cheese
All-purpose flour, for dusting
1/2 recipe Pâte Brisée (see next bolg post for the recipe)
2 ounces Italian fontina (or Swiss cheese) cheese, grated (about 1/2 cup)
1 & 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick (try using a combination or red and yellow tomatoes for a visual delight).
Coarse salt and freshly ground pepper
1. On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
2. Heat oven to 450°.
3. Slice tomatoes and lay on paper towels to absorb some of the juice.
4. Spread cream cheese evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with 2 tablespoons oil. Transfer to oven. Reduce temperature to 400°, and bake until crust is golden and tomatoes are soft but still retain their shape, 30 to 45 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.
Tomato Tart Crust
PÂTE BRISÉE (PIE DOUGH)
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Pâte brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly. For step-by-step photos, see our Piecrust 101 feature.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Pâte brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly. For step-by-step photos, see our Piecrust 101 feature.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Thursday, August 7, 2008
Creamy Vanilla Syrup
Note: this recipe is from DeAnn's Golden Pinwheels recipe, but I found that it is great over pancakes (see raisin bran pancakes recipe) and easy to make.
Creamy Vanilla Syrup
1 ½ cups sugar
4 TBSP Flour
2 cups water
2 Tbsp butter
1 tsp vanilla
Combine Sugar, flour and water in pan. Stir over medium heat until thickened. (Or microwave in large bowl). Add butter and vanilla. Stir until butter is melted.
May also add chopped fresh or dried apples and/or cinnamon for an even better topping.
Creamy Vanilla Syrup
1 ½ cups sugar
4 TBSP Flour
2 cups water
2 Tbsp butter
1 tsp vanilla
Combine Sugar, flour and water in pan. Stir over medium heat until thickened. (Or microwave in large bowl). Add butter and vanilla. Stir until butter is melted.
May also add chopped fresh or dried apples and/or cinnamon for an even better topping.
Raisin Bran Microwave muffins and pancakes
I am still working on perfecting this recipe, but wanted to share it even though it may not yet be quite there yet.
4 C Boiling water
1 (15 oz) box Raisin Bran Cereal
1 C Oil or shortening
4 eggs
1 1/2 C Sugar
1 qt buttermilk or 1 qt plain yogurt or 1 qt water +3/4 C dry milk + 2 Tbl lemon Juice
5 C. flour
5 tsp baking soda
Combine boiling water and cereal and let it sit while you gather additional ingredients. Then add additional ingredients and mix. Store in the refrigerator up to 6 weeks.
To microwave pancakes, spoon 1/2 Cup onto a small plate and then microwave for 1 min for a wonderful easy pancake ( If the middle is not cooked put it back in or try spooning the batter in an O shape leaving the middle empty). Repeat to make additional plates of pancakes.
To make microwave muffins fill silicon cups 1/2 full and bake according to the following directions:
2 muffins bake at 1/2 power for 1 min then full power 30 sec
4 muffins bake at 1/2 power for 2 min then full power for 1 to 1 1/2 minutes
6 muffins bake at 1/2 power for 4 1/2 min then full power for 1 to 1 1/2 minutes
May also make pancakes on the stove or muffins in the oven bake at 400 degrees for 20 minutes.
4 C Boiling water
1 (15 oz) box Raisin Bran Cereal
1 C Oil or shortening
4 eggs
1 1/2 C Sugar
1 qt buttermilk or 1 qt plain yogurt or 1 qt water +3/4 C dry milk + 2 Tbl lemon Juice
5 C. flour
5 tsp baking soda
Combine boiling water and cereal and let it sit while you gather additional ingredients. Then add additional ingredients and mix. Store in the refrigerator up to 6 weeks.
To microwave pancakes, spoon 1/2 Cup onto a small plate and then microwave for 1 min for a wonderful easy pancake ( If the middle is not cooked put it back in or try spooning the batter in an O shape leaving the middle empty). Repeat to make additional plates of pancakes.
To make microwave muffins fill silicon cups 1/2 full and bake according to the following directions:
2 muffins bake at 1/2 power for 1 min then full power 30 sec
4 muffins bake at 1/2 power for 2 min then full power for 1 to 1 1/2 minutes
6 muffins bake at 1/2 power for 4 1/2 min then full power for 1 to 1 1/2 minutes
May also make pancakes on the stove or muffins in the oven bake at 400 degrees for 20 minutes.
One Pan Meat and Noodle Dinner
While this recipe is not exciting it is a nice standby to have for one of those days that you just need to make something easy that your family will eat.
One Pan Meat and Noodle Dinner
1 lb. ground beef, chicken, or ham
1 ¼ cups macaroni
2 cups water
2 cups sauce (tomato sauce, cream soup, etc…)
1 tsp bouillon
1 tsp minced onion
For tomato add: ½ tsp basil, ½ tsp oregano, ½ tsp garlic powder
Optional: Top with 1 cup shredded cheese
Brown meat or simply add precooked meat. Add macaroni, water, choice of sauce, and choice of spices. Bring to boil; stir once to prevent sticking, cover and reduce heat to low. Simmer for 15-20 minutes, until macaroni is tender. Serves 5.
One Pan Meat and Noodle Dinner
1 lb. ground beef, chicken, or ham
1 ¼ cups macaroni
2 cups water
2 cups sauce (tomato sauce, cream soup, etc…)
1 tsp bouillon
1 tsp minced onion
For tomato add: ½ tsp basil, ½ tsp oregano, ½ tsp garlic powder
Optional: Top with 1 cup shredded cheese
Brown meat or simply add precooked meat. Add macaroni, water, choice of sauce, and choice of spices. Bring to boil; stir once to prevent sticking, cover and reduce heat to low. Simmer for 15-20 minutes, until macaroni is tender. Serves 5.
Fresh Basil
I feel like it is finally summer because there is enough basil in my garden to make pesto. If you have never tried pesto it is a flavoraful basil pure that works great as a pasta sauce or as a filling for quesidillas. It also freezes beautifully.
Here is my favorite recipe.
Spinach Pesto Makes 2-3 cups
5 cups Packed Spinach, washed and dried
½ bunch Parsley
1 Garlic Clove
½ to 1 cup Fresh Basil
½ cup olive oil
1 tsp salt
2/3 cup pine nuts or unsalted shelled sunflower seeds
1 ¼ c grated Parmesan cheese
Put all ingredients into a food processor. Process to a coarse paste, this will take a few minutes, be patient. Serve over pasta (be sure to save some of the pasta cooking water to thin the pesto), or for the filling for a quesadilla.
My other favorite recipe is from April and is in the Hellewell cookbook it is the bread salad. MMM. if you haven't tried it you should.
Tuesday, August 5, 2008
Layered Banana Pineapple Dessert
from Grandma Hellewell
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup margarine or butter, melted
3 bananas, sliced
1 pkg (8 oz) cream cheese softened
3 1/2 cups cold milk
2 pkg (small) vanilla flavored instant pudding
1 can crushed pineapple, drained
8 oz whipped topping
Mix graham crackers, sugar and margarine. Press into bottom of pan in 13 x 9" pan. Arrange banana slices on top of crust. Beat cream cheese until smooth, gradually beat in milk. Add pudding mixes, beat until well blended and spread over banana slices. Spoon pineapple evenly over the pudding mixture. Spread whipped topping over pineapple. Chill three hours or until ready to serve.
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup margarine or butter, melted
3 bananas, sliced
1 pkg (8 oz) cream cheese softened
3 1/2 cups cold milk
2 pkg (small) vanilla flavored instant pudding
1 can crushed pineapple, drained
8 oz whipped topping
Mix graham crackers, sugar and margarine. Press into bottom of pan in 13 x 9" pan. Arrange banana slices on top of crust. Beat cream cheese until smooth, gradually beat in milk. Add pudding mixes, beat until well blended and spread over banana slices. Spoon pineapple evenly over the pudding mixture. Spread whipped topping over pineapple. Chill three hours or until ready to serve.
Friday, August 1, 2008
Putting food by (aka Canning)
I've been thinking about canning lately and thought this might be a good forum to get some good ideas. Here in North Carolina there don't seem to be many people who can—maybe it's a generational thing or maybe a geographical. I don't know. But I wonder do you can? And if you do, is there something that you have found really successful? Or anything that turned out disastrous? Use the comments to tell us about it.
Thursday, July 31, 2008
Cafe Rio Sweet Pork Burritos
My friend Megan Goodrich shared this recipe. She is addicted to Cafe Rio's sweet pork burritos and salad but she like me is cheap. She uses this recipe to make the burritos at home. Just a note it makes quite a bit, more then my family can eat at one time. So be prepared for lots of leftovers. I really like to use the pork roasts from costco. I hope you like it we sure do.Megan’s Shredded Pork Burritos
1 can Coke or Pepsi
1 c ketchup
5 T brown sugar
Cook roast until tender in crock pot. Shred meat. Place remaining
ingredients in a pan. Thicken with cornstarch. Replace sauce and meat
in crock pot. Cook on low for 1 hour or more or until ready to serve. Add about ½ cup chili sauce (buy on the pickle isle) just before serving.
Tortilla; Pork, Spanish rice, black beans, enchilada sauce, and cheese
(put in microwave to melt cheese for 30 seconds)
Wednesday, July 30, 2008
Greek Rice Salad
 I love salad and in the summer when the house is hot I like to make a salad the main dish for dinner. This is the one I really like. I usually add whatever other veggies I have on hand, like green peppers, cucumbers or even carrots. My kids really like rice but are not so fond of salad dressing so I usually take some rice out before I add the dressing so that they will eat it better. Greek Rice Salad Yield: Makes 6 to 8 servings 3 cups cooked medium grain brown rice 1 cup red grape tomatoes; sliced in half 1/3 cup pitted Kalamata olives, sliced 1/4 cup Feta vinaigrette dressing Salt and freshly-ground pepper to taste Romaine leaves Combine rice, tomato halves, olives and vinaigrette in a large mixing bowl. Season with salt and pepper. Serve with whole Romaine leaves, which can be used like taco shells to hold filling. Alternatively, arrange Romaine leaves on a platter and place rice mixture on top of greens. Chill. |
Tuesday, July 29, 2008
Chicken Cordon Blue Casserol
In the summer we love to make dinner in the crock pot. This recipe is my very favorite it is easy and only takes a minuet to put together but it tastes heavenly.
Chicken Cordon Blue Casserole
Adapted from: “What’s for Dinner” by Jana Schofield
4 boneless chicken breasts
4 slices Swiss Cheese
4 slices of Ham
1 can cream of chicken soup
½ cup sour cream
10 saltine crackers or bread crumbs
2 Tbsp butter
½ tsp Paprika
½ tsp Garlic salt
Place chicken in crock pot dish sprayed with cooking spray. Layer Cheese on top of chicken followed by a layer of ham. Mix soup and sour cream together and spread on top of ham. Crush saltine cracker, melt butter. Toss the cracker crumbs in the melted butter and sprinkle on top of soup mixture. Cook for 6 hours on low. You can also cook in the oven at 350 for 45 minutes
Saturday, July 26, 2008
Big Shells with Basil-Cheese Filling
When it's hot, we like to eat cool, light suppers. But I get tired of salads pretty fast. I stumbled on this unbaked cheese filling in a grilled eggplant recipe a few years ago. While, the egg plant didn't do much for me, I really liked the filling, since then we have used it as to stuff big shells. (I think they are officially called "jumbo shells".) The fresh basil in this really makes it, so I wouldn't recommend trying it with dried.
Big Shells with Basil-Cheese Filling
1/2 package of big shell pasta (about 20 shells), cooked and cooled (a wire rack works well)
12 1/2 oz. (1 1/2 cups) cottage cheese (or ricotta)
1 1/2 oz. (1/2 cup) Parmigiano-Reggiano cheese
2 Tbsp Basil, finely chopped
1/2 tsp. salt
1/4 tsp black pepper
3 oz mozzarella (optional)
Cook and cool the shells. A wire rack works well. Stir together the filling ingredients. Fill the shells with the filling. Serve with tomato sauce.
Saturday, July 5, 2008
This BLOG
On the 4th of July our family went to Provo to see the Parade and fireworks, while we were there Trina Luke suggested that we have a family recipe exchange. She said she was always looking for something new to make and it would be a fun way to keep in touch. We discussed it (with the help of Nedra and Ava) and decided to give it a try.
We thought it would be easiest to assign each of the original brothers and sisters a month in which to post some recipes and then rotate through. To ensure that there is lots of good food for everyone, we've assigned the family of each of the original brothers and sisters a month in which we ask that they make a special effort to share a yummy treat with us.
Here is the schedule. (there is not order to it so I hope that is ok)
August: Nedra
September: Ava
October: Marla
November: Brent
December: Everyone Post your favorite Holiday recipes
January: Clarice
February: Neil
March: DeAnn
April: Keith
May: Byron
June: Alice
July: Everyone Post your favorite Summer Recipes
Please include labels when you post a recipe to help us all find what we're looking for. Here are some suggestions: main, vegetable, meat, side, dessert, breakfast, strawberries.
We would suggest that when you post your recipe you tell us a little about what is going on in your family. For example when posting Cinnamon Cake you could say "this is our top secrete cake recipe we always take to potlucks and church parties." We think this will be a fun way to hear from each other a little more ofter and hope you will give it a try. If you would like this blog can e-mail you whenever there is a new post. Please let up know what you think.
We thought it would be easiest to assign each of the original brothers and sisters a month in which to post some recipes and then rotate through. To ensure that there is lots of good food for everyone, we've assigned the family of each of the original brothers and sisters a month in which we ask that they make a special effort to share a yummy treat with us.
Here is the schedule. (there is not order to it so I hope that is ok)
August: Nedra
September: Ava
October: Marla
November: Brent
December: Everyone Post your favorite Holiday recipes
January: Clarice
February: Neil
March: DeAnn
April: Keith
May: Byron
June: Alice
July: Everyone Post your favorite Summer Recipes
Please include labels when you post a recipe to help us all find what we're looking for. Here are some suggestions: main, vegetable, meat, side, dessert, breakfast, strawberries.
We would suggest that when you post your recipe you tell us a little about what is going on in your family. For example when posting Cinnamon Cake you could say "this is our top secrete cake recipe we always take to potlucks and church parties." We think this will be a fun way to hear from each other a little more ofter and hope you will give it a try. If you would like this blog can e-mail you whenever there is a new post. Please let up know what you think.
Subscribe to:
Posts (Atom)