Does anyone have the Hellewell recipe for Mustard Pickles?
Thanks
Heather
Friday, August 14, 2009
Monday, May 25, 2009
Margene's breakfast casserole
Margene’s breakfast casserole
Layer in a 9x13 pan in this order:
6 c of frozen potatoes, 8 eggs mixed with 2 cans of evaporated milk,
2 cups of ham, sausage, or bacon, 3 c cheese.
Set in the fridge overnight, bake at 350 for 55 minutes. She has made it with regular milk, and at times it has not set in the fridge overnight and worked fine.
Layer in a 9x13 pan in this order:
6 c of frozen potatoes, 8 eggs mixed with 2 cans of evaporated milk,
2 cups of ham, sausage, or bacon, 3 c cheese.
Set in the fridge overnight, bake at 350 for 55 minutes. She has made it with regular milk, and at times it has not set in the fridge overnight and worked fine.
Tuesday, May 5, 2009
Eric's Pinkberry Frozen Yogurt
Vanilla Frozen Yogurt Recipe
Eric loves Pinkberry Frozen Yogurt and since you can not buy it in Logan he has settled for making his own. This is a healthy surprisingly addictive frozen yogurt.
Just a note. First off, remember it is important to use good-quality whole-milk yogurt.
3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions.
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart.
Serve with fresh or frozen fruit and cereal (captin crunch is particularly tasty)
Eric loves Pinkberry Frozen Yogurt and since you can not buy it in Logan he has settled for making his own. This is a healthy surprisingly addictive frozen yogurt.
Just a note. First off, remember it is important to use good-quality whole-milk yogurt.
3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions.
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart.
Serve with fresh or frozen fruit and cereal (captin crunch is particularly tasty)
Pollo Durango
There is a local Mexican restaurant Cafe Sabor which I love. This recipe was published in the paper, I made it for my family and Matt says it is "Awesome", it is easy and fast and very tasty.
Pollo Durango
1 cup chicken cubed
1 cups mushrooms washed and quartered
2 TBSP butter
1/2 cup shredded Monterrey jack cheese
1/2 cup sour cream
3/4 cup tomatillo enchilada sauce (if you cant find it try green chili enchilada sauce)
1. Cook Chicken and mushrooms together in butter in a large skillet
2. Combine cheese, sour cream and tomatillo sauce in another pan cook until creamy.
3. Drain the chicken and mushroom and add a pinch of cilantro
4. Combine the chicken/mushrooms with the sauce.
This makes one large (restaurant sized) serving but at my house that is enough for all 4 of us.
This is great alone but is awesome in enchiladas or burritos.
Original Recipe from the Herald Journal Sunday, May 3, 2009 "A Taste of Mexico" by Eli Lucero
Pollo Durango
1 cup chicken cubed
1 cups mushrooms washed and quartered
2 TBSP butter
1/2 cup shredded Monterrey jack cheese
1/2 cup sour cream
3/4 cup tomatillo enchilada sauce (if you cant find it try green chili enchilada sauce)
1. Cook Chicken and mushrooms together in butter in a large skillet
2. Combine cheese, sour cream and tomatillo sauce in another pan cook until creamy.
3. Drain the chicken and mushroom and add a pinch of cilantro
4. Combine the chicken/mushrooms with the sauce.
This makes one large (restaurant sized) serving but at my house that is enough for all 4 of us.
This is great alone but is awesome in enchiladas or burritos.
Original Recipe from the Herald Journal Sunday, May 3, 2009 "A Taste of Mexico" by Eli Lucero
Oatmeal Breakfast Cookies
Have you ever tried the Quaker Oatmeal breakfast cookies? They are terrible! But ever since they came out I have wanted them to be good, I have tried on multiple recipes to make something tasty but healthy you could eat in the morning but have had no luck. I stumbled across this recipe and I love it. The texture is more like a custard or pound cake then a granola bar. My favorite version so far uses almonds, blueberries, raisins and apples.
And the best part you can make a large batch and then freeze it so all you need for a nutritious quick breakfast is microwave it. YUM.
Oatmeal Breakfast Clafoutis
- 2-1/4 C quick cooking oats, uncooked, or 2-3/4 C old fashioned oats, uncooked
- 2/3 C brown sugar
- 3/4 C raisins and/or dried cranberries (substitute other dried fruits)
- 1 apple, peeled and sliced (substitute other fresh fruits - optional)
- 1/4 to 1/3 C nuts, chopped (walnuts, almonds, sunflower seeds, hazelnuts..., or even better a mix of all - optional)
- 1 tsp ground cinnamon (so far I have left this out)
- 1/2 tsp salt
- 3-1/3 C milk
- 2 eggs, lightly beaten
- 1 Tbsp vanilla extract
(Serves 8.)
Preheat your oven to 360°F. Lightly oil an 13 by 9-inch baking dish.
In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt. Mix well. In a medium bowl, combine the milk, eggs and vanilla. Mix well. Add this to the dry ingredients, and mix until well blended. (this is very very watery don't worry it is okay)
Pour the mixture into the baking dish, and use a wooden spoon to make sure the solids are more or less evenly spread out. Arrange the apple slices over the surface. They will sink somewhat but that's okay, they'll float right back up when the oatmeal cooks.
Put in the oven to bake for 55 to 60 minutes, until the center is set and firm to the touch. Let cool slightly : it should be eaten a bit warm but not scalding hot.
Cut in 8 servings, and serve with yogurt and fruit if desired ; it is also nice with a thin spread of jam or peanut butter. Store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it to thaw until the morning, when a 30-second stay in the microwave will bring it to the perfect temperature.
Original recipe by Quaker Oats
I got this recipe from: http://chocolateandzucchini.com/archives/2004/03/oatmeal_breakfast_clafoutis.php
And the best part you can make a large batch and then freeze it so all you need for a nutritious quick breakfast is microwave it. YUM.
Oatmeal Breakfast Clafoutis
- 2-1/4 C quick cooking oats, uncooked, or 2-3/4 C old fashioned oats, uncooked
- 2/3 C brown sugar
- 3/4 C raisins and/or dried cranberries (substitute other dried fruits)
- 1 apple, peeled and sliced (substitute other fresh fruits - optional)
- 1/4 to 1/3 C nuts, chopped (walnuts, almonds, sunflower seeds, hazelnuts..., or even better a mix of all - optional)
- 1 tsp ground cinnamon (so far I have left this out)
- 1/2 tsp salt
- 3-1/3 C milk
- 2 eggs, lightly beaten
- 1 Tbsp vanilla extract
(Serves 8.)
Preheat your oven to 360°F. Lightly oil an 13 by 9-inch baking dish.
In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt. Mix well. In a medium bowl, combine the milk, eggs and vanilla. Mix well. Add this to the dry ingredients, and mix until well blended. (this is very very watery don't worry it is okay)
Pour the mixture into the baking dish, and use a wooden spoon to make sure the solids are more or less evenly spread out. Arrange the apple slices over the surface. They will sink somewhat but that's okay, they'll float right back up when the oatmeal cooks.
Put in the oven to bake for 55 to 60 minutes, until the center is set and firm to the touch. Let cool slightly : it should be eaten a bit warm but not scalding hot.
Cut in 8 servings, and serve with yogurt and fruit if desired ; it is also nice with a thin spread of jam or peanut butter. Store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it to thaw until the morning, when a 30-second stay in the microwave will bring it to the perfect temperature.
Original recipe by Quaker Oats
I got this recipe from: http://chocolateandzucchini.com/archives/2004/03/oatmeal_breakfast_clafoutis.php
Wednesday, April 22, 2009
Paradise Cafe Fire Roasted Tomato Soup
My car broke down while I was in Salt Lake and my wonderful parents picked me and the kids up, so we could have the car towed to Grants (what other mechanic would you possibly go to?) on the way home we stopped at the paradise cafe in bountiful. My mom had this soup, and let me try it. Needles to say it was AMAZING. So if found this recipe, and it is darn good.
Just a note I have made this with out the fire roasted tomatoes and it was still pretty amazing and you probably have all the the ingredients on hand. I hope you like it.
Fire Roasted Tomato Soup.
l large onion, diced
6 cloves garlic, minced (or use 1/4 tsp dried minced for each clove)
olive oil
2 - 28 to 32 oz cans tomatoes (I used “ready-cut” to keep it simple)
32 oz bottle fire roasted (or sun-dried) tomatoes (Costco has them for the most reasonable price in larger quantities)
2 - 8 oz cans tomato sauce
2 - 6 oz cans tomato paste
8 cups water (I added 8 - 10 chicken bouillon cubes for more flavor)
2 tsp salt
1/2 tsp pepper
2 cups milk or cream (more if you like a thinner soup)
In a large soup kettle saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste - along with water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender until desired consistency.
Just a note I have made this with out the fire roasted tomatoes and it was still pretty amazing and you probably have all the the ingredients on hand. I hope you like it.
Fire Roasted Tomato Soup.
l large onion, diced
6 cloves garlic, minced (or use 1/4 tsp dried minced for each clove)
olive oil
2 - 28 to 32 oz cans tomatoes (I used “ready-cut” to keep it simple)
32 oz bottle fire roasted (or sun-dried) tomatoes (Costco has them for the most reasonable price in larger quantities)
2 - 8 oz cans tomato sauce
2 - 6 oz cans tomato paste
8 cups water (I added 8 - 10 chicken bouillon cubes for more flavor)
2 tsp salt
1/2 tsp pepper
2 cups milk or cream (more if you like a thinner soup)
In a large soup kettle saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste - along with water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender until desired consistency.
Chicken Broccoli Casserole
4 skinless, boneless chicken breast halves (you can use the canned chicken also)
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
(This is Broccoli Chicken Casserole great for a very fast meal. Broccoli Chicken Casserole)
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
(This is Broccoli Chicken Casserole great for a very fast meal. Broccoli Chicken Casserole)
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