(Nestle Tollhouse)
Preparation - 10 minutes Cooking - 6 minutes Cooling Time - 2 hours refrigerating
1 1/2 cups granulated sugar
2/3 cup (5 fl. ounce can) Evaporated Milk
2 Tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 ounces) Semi-Sweet Chocolate Morsels
1/2 cup chopped walnuts or pecans (optional)
1 teaspoon vanilla extract
Line an 8-inch-square baking pan with foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
For Milk Chocolate Fudge: Substitute 1 3/4 cups (11.5 ounces) Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.
For Butterscotch Fudge: Substitute 1 2/3 cups (11 ounces) Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.
For Peanutbutter Chocolate Fudge: Substitute 1 2/3 cups (11 ounces)Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.
recipe found here
Friday, December 21, 2007
Sunday, December 9, 2007
Super Fast & Easy Dinner
1 pound lean ground beef, or 2-3 chicken breasts, or 1 container firm tofu
1 jar salsa (preferably fresh, not canned)
Brown Rice
Cheese (optional)
Brown ground beef until no longer pink, or boil chicken breasts about 10 minutes and shred when no longer pink, or drain and dice tofu. Add the jar of salsa to the meat and warm on stove. Serve over rice with cheddar cheese or other toppings.
1 jar salsa (preferably fresh, not canned)
Brown Rice
Cheese (optional)
Brown ground beef until no longer pink, or boil chicken breasts about 10 minutes and shred when no longer pink, or drain and dice tofu. Add the jar of salsa to the meat and warm on stove. Serve over rice with cheddar cheese or other toppings.
Tuesday, November 13, 2007
Homemade Applesauce
Serve hot applesauce right from the pan with a scoop of vanilla ice cream for a light and delicious dessert, or plain, or even can it for later.
5 apples (any kind, but the sweeter varieties will need less sugar added)
water
1/4 cup sugar
Peel and core apples and throw in a pot with enough water to almost cover the apples. Boil until tender to a fork. Drain apples. A large spoon should do the job smashing them up, I like them a little chunky. If they are too thick mix in a little water, until you like the consistency. Add about 1/4 cup sugar and taste. Add more sugar to taste. Serve hot or cold. Makes about 4 servings.
5 apples (any kind, but the sweeter varieties will need less sugar added)
water
1/4 cup sugar
Peel and core apples and throw in a pot with enough water to almost cover the apples. Boil until tender to a fork. Drain apples. A large spoon should do the job smashing them up, I like them a little chunky. If they are too thick mix in a little water, until you like the consistency. Add about 1/4 cup sugar and taste. Add more sugar to taste. Serve hot or cold. Makes about 4 servings.
German Potato Pancakes
(All Recipes)
Makes a fabulous dinner with homemade applesauce.
2 eggs
2 Tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded (half bag frozen shredded potatoe hash browns)
1/2 cup finely chopped onion (white or red)
1/4 cup vegetable oil
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion. Heat oil in a large skillet over medium heat. In batches, drop heaping spoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
Recipe and photo found here
Makes a fabulous dinner with homemade applesauce.
2 eggs
2 Tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded (half bag frozen shredded potatoe hash browns)
1/2 cup finely chopped onion (white or red)
1/4 cup vegetable oil
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion. Heat oil in a large skillet over medium heat. In batches, drop heaping spoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
Recipe and photo found here
Saturday, November 10, 2007
***Sour Cream Pound Cake***
(Oma J.)
Best dessert to have in your kitchen all through the holidays
1 cup butter, room temperature
3 cups sugar
6 eggs, room temperature
3 cups all purpose white flour (can use half wheat half white)
¼ teaspoon salt
¼ teaspoon baking soda
8 ounces sour cream (1 cup), room temperature (regular or light works fine)
1 Tablespoon almond extract (may substitute vanilla or lemon)
Cream butter and sugar together until fluffy with mixer (I use my Kitchen Aid with the wire/whisk mixing attachment). Add eggs, one at a time, and beating after each egg. Add salt, baking soda, and almond flavoring and beat until blended. Mix flour alternately with sour cream, beating slowly after each addition. Bake in steeple pan or bunt pan well greased and lightly floured and remember to grease and flour the tube.
Bake at 325° degrees for 1½ hour (depending on oven may be done in 1 hour - check with toothpick). Done when lightly golden and toothpick comes out clean when inserted, also when pressed lightly the indentation should not remain. Take out of oven and cool on cooling rack 10 minutes. Loosen sides with butter knife or spatula and remember to loosen tube part. Let cake cool completely or at least until no longer hot, before removing from pan to prevent the cake from crumbling and breaking apart. Pull the tube part out and then try to loosen bottom with butter knife. Turn upside down and onto cooling rack. Serve with strawberries, vanilla ice-cream, whip cream,or plain.
Best results come when butter, eggs, and sour cream are at room temperature before starting, or at least sit 30 minutes before starting
Best dessert to have in your kitchen all through the holidays
1 cup butter, room temperature
3 cups sugar
6 eggs, room temperature
3 cups all purpose white flour (can use half wheat half white)
¼ teaspoon salt
¼ teaspoon baking soda
8 ounces sour cream (1 cup), room temperature (regular or light works fine)
1 Tablespoon almond extract (may substitute vanilla or lemon)
Cream butter and sugar together until fluffy with mixer (I use my Kitchen Aid with the wire/whisk mixing attachment). Add eggs, one at a time, and beating after each egg. Add salt, baking soda, and almond flavoring and beat until blended. Mix flour alternately with sour cream, beating slowly after each addition. Bake in steeple pan or bunt pan well greased and lightly floured and remember to grease and flour the tube.
Bake at 325° degrees for 1½ hour (depending on oven may be done in 1 hour - check with toothpick). Done when lightly golden and toothpick comes out clean when inserted, also when pressed lightly the indentation should not remain. Take out of oven and cool on cooling rack 10 minutes. Loosen sides with butter knife or spatula and remember to loosen tube part. Let cake cool completely or at least until no longer hot, before removing from pan to prevent the cake from crumbling and breaking apart. Pull the tube part out and then try to loosen bottom with butter knife. Turn upside down and onto cooling rack. Serve with strawberries, vanilla ice-cream, whip cream,or plain.
Best results come when butter, eggs, and sour cream are at room temperature before starting, or at least sit 30 minutes before starting
Saturday, November 3, 2007
Popcorn
3 Tablespoons oil
1/2 cup popcorn kernels
salt
Put oil and popcorn in a heavy pot over medium high heat with lid cracked. When popping slows turn off heat and salt to taste.
1/2 cup popcorn kernels
salt
Put oil and popcorn in a heavy pot over medium high heat with lid cracked. When popping slows turn off heat and salt to taste.
Saturday, October 27, 2007
Pumpkin Pancakes
(Stephanie F. from Martha Stewart)
1 1/4 cup whole wheat flour
2 Tablespoon sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1/8 teaspoon nutmeg
pinch of ground cloves
1 egg
6 Tablespoons pumpkin puree
2 Tablespoons melted butter
1 cup milk
Whisk flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and ground cloves.
Mix egg, pumpkin puree, melted butter, and milk and fold into dry ingredients. Heat a greased skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook about 3 minutes per side. Serve hot with maple syrup. Makes 12 pancakes.
2 Tablespoon sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1/8 teaspoon nutmeg
pinch of ground cloves
1 egg
6 Tablespoons pumpkin puree
2 Tablespoons melted butter
1 cup milk
Whisk flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and ground cloves.
Mix egg, pumpkin puree, melted butter, and milk and fold into dry ingredients. Heat a greased skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook about 3 minutes per side. Serve hot with maple syrup. Makes 12 pancakes.
Recipe and photo found here
Friday, October 26, 2007
Chocolate Chip Pumpkin Cookies
This makes a wet dough, that bakes to a soft muffin consistency. Use the remaining canned pumpkin to make pumpkin pancakes the next day - it leaves just enough after you remove 1 cup for the cookies.
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 Tablespoon vanilla extract
2 cups semisweet chocolate chunks
1/2 cup chopped walnuts (optional)
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts.
Drop by spoonfuls on greased cookie sheet and bake at 350˚ for 12-15 minutes or until lightly brown and firm.
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 Tablespoon vanilla extract
2 cups semisweet chocolate chunks
1/2 cup chopped walnuts (optional)
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts.
Drop by spoonfuls on greased cookie sheet and bake at 350˚ for 12-15 minutes or until lightly brown and firm.
Friday, September 21, 2007
***Peanut Butter Cookies***
(Karen R.)
Add Hershey Kisses to cookies after removing from oven, while still hot, for a chocolate kick.
1/2 cup butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
granulated sugar
In a large mixing bowl, beat the butter and peanut butter with mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla util combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. If necessary, cover and chill dough till easy to handle. Shape dough into 1-inch balls. Roll in additional granulated sugar to coat. Place balls 2 inches apart on ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake at 375˚ for 7-9 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 36 cookies.
Add Hershey Kisses to cookies after removing from oven, while still hot, for a chocolate kick.
1/2 cup butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
granulated sugar
In a large mixing bowl, beat the butter and peanut butter with mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla util combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. If necessary, cover and chill dough till easy to handle. Shape dough into 1-inch balls. Roll in additional granulated sugar to coat. Place balls 2 inches apart on ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake at 375˚ for 7-9 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 36 cookies.
Tuesday, September 11, 2007
***French Bread Pizza***
(Cook's Country)
Contadina brand pizza sauce is the test kitchen's favorite. For crisp (but not tough) crust, use supermarket French bread rather than a baguette.
6 Tablespoons extra-virgin olive oil
4 garlic cloves, minced
4 Tablespoons finely chopped fresh basil
1/8 teaspoon red pepper flakes
1 (24-inch) loaf French bread, halved lengthwise and cut crosswise into 8 even pieces
1/2 cup fresh grated Parmesan cheese
1 cup pizza sauce
2 cups shredded mozzarella cheese (whole milk cheese is best)
Adjust oven rack to upper-middle position and heat oven to 475˚. Microwave oil, garlic, 2 Tablespoons basil, and pepper flakes on high power in small microwave-safe bowl, 30 to 60 seconds.
Brush half of oil mixture over crust and edges of bread and arrange cut-side up on foil-lined baking sheet. Sprinkle Parmesan evenly over bread and bake until cheese begins to brown, about 3 minutes.
Whisk pizza sauce, remaining basil, and remaining oil mixture in bowl. Spread sauce evenly over bread, then top with mozzarella. Bake until cheese is melted and spotty brown, 5 to 7 minutes. Serve.
recipe found here
Contadina brand pizza sauce is the test kitchen's favorite. For crisp (but not tough) crust, use supermarket French bread rather than a baguette.
6 Tablespoons extra-virgin olive oil
4 garlic cloves, minced
4 Tablespoons finely chopped fresh basil
1/8 teaspoon red pepper flakes
1 (24-inch) loaf French bread, halved lengthwise and cut crosswise into 8 even pieces
1/2 cup fresh grated Parmesan cheese
1 cup pizza sauce
2 cups shredded mozzarella cheese (whole milk cheese is best)
Adjust oven rack to upper-middle position and heat oven to 475˚. Microwave oil, garlic, 2 Tablespoons basil, and pepper flakes on high power in small microwave-safe bowl, 30 to 60 seconds.
Brush half of oil mixture over crust and edges of bread and arrange cut-side up on foil-lined baking sheet. Sprinkle Parmesan evenly over bread and bake until cheese begins to brown, about 3 minutes.
Whisk pizza sauce, remaining basil, and remaining oil mixture in bowl. Spread sauce evenly over bread, then top with mozzarella. Bake until cheese is melted and spotty brown, 5 to 7 minutes. Serve.
recipe found here
Sunday, August 26, 2007
Wheat Berry Salad and Red Fruit
(Carolee J.)
Healthy, with a strong and addictive fruit flavor!
1/3 cup freshly squeezed orange juice
1/3 cup dried cranberries
3 cups cooked, cooled wheat berries*
1 large Fuji apple, unpeeled, diced
1/2 cup pecan halves, toasted and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 Tablespoons raspberry vinaigrette dressing
Combine orange juice and cranberries in a small bowl, let stand for 15 minutes. Combine wheat berries, apple, and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture. Whisk the reserved orange juice, and raspberry vinaigrette in a small bowl until combined. Season with salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow flavors to combine. Serve cold or at room temperature. Makes about six 1-cup servings.
*To cook wheat berries - boil in lightly salted water for 1 hour with a 3.5 to 1 water to wheat berry ratio- these can be refrigerated for up to 2 days or frozen for up to a month after cooked.
Healthy, with a strong and addictive fruit flavor!
1/3 cup freshly squeezed orange juice
1/3 cup dried cranberries
3 cups cooked, cooled wheat berries*
1 large Fuji apple, unpeeled, diced
1/2 cup pecan halves, toasted and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 Tablespoons raspberry vinaigrette dressing
Combine orange juice and cranberries in a small bowl, let stand for 15 minutes. Combine wheat berries, apple, and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture. Whisk the reserved orange juice, and raspberry vinaigrette in a small bowl until combined. Season with salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow flavors to combine. Serve cold or at room temperature. Makes about six 1-cup servings.
*To cook wheat berries - boil in lightly salted water for 1 hour with a 3.5 to 1 water to wheat berry ratio- these can be refrigerated for up to 2 days or frozen for up to a month after cooked.
***Gourmet Tuna Salad***
(AnnDee N.)
3 cans of tuna fish
2 celery stalks
Handful of dill pickles, chopped
1 (19 ounce) can cannelinni beans (white kidney)
Fresh tomatoes (or sun dried tomatoes)
Mayonnaise (or a healthier veganaise spread)
handful of broccoli
2 carrots
1 red pepper
mustard (optional)
whole wheat bread or tortillas
Mix tuna and a little mayonnaise together. Add all of the chopped vegetables and beans. May add more mayonnaise for a creamier salad. Serve on whole wheat bread or tortillas. May broil in the oven or eat cold. Spread mustard on for more spice.
3 cans of tuna fish
2 celery stalks
Handful of dill pickles, chopped
1 (19 ounce) can cannelinni beans (white kidney)
Fresh tomatoes (or sun dried tomatoes)
Mayonnaise (or a healthier veganaise spread)
handful of broccoli
2 carrots
1 red pepper
mustard (optional)
whole wheat bread or tortillas
Mix tuna and a little mayonnaise together. Add all of the chopped vegetables and beans. May add more mayonnaise for a creamier salad. Serve on whole wheat bread or tortillas. May broil in the oven or eat cold. Spread mustard on for more spice.
Tuesday, August 21, 2007
Couscous Salad
(Karen R.)
1 ¼ cup chicken or vegetable broth
1 cup uncooked whole wheat couscous
1 Tablespoon butter
½ cup olive oil
3 Tablespoons lemon juice (one fresh lemon)
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon prepared Dijon mustard
1 garlic clove, minced
black pepper to taste
1 cup cooked chicken, diced (optional)
½ cup celery, chopped
1-2 green onions chopped (optional)
1 large green apple, cored & diced
In saucepan, bring chicken broth to a boil; add couscous and butter. Bring to a boil again and cover. Remove from heat; let stand 5 minutes, then fluff with fork and let cool. In small bowl, combine olive oil, lemon juice, salt, coriander, mustard, garlic and pepper—mix well. In large bowl, combine cooled couscous, chicken, onions, apple and celery. Add olive oil mixture bit by bit to moisten, and toss to coat. May not use all of the olive oil mixture, don't let it get too wet. Serve warm or cold.
recipe found here
1 ¼ cup chicken or vegetable broth
1 cup uncooked whole wheat couscous
1 Tablespoon butter
½ cup olive oil
3 Tablespoons lemon juice (one fresh lemon)
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon prepared Dijon mustard
1 garlic clove, minced
black pepper to taste
1 cup cooked chicken, diced (optional)
½ cup celery, chopped
1-2 green onions chopped (optional)
1 large green apple, cored & diced
In saucepan, bring chicken broth to a boil; add couscous and butter. Bring to a boil again and cover. Remove from heat; let stand 5 minutes, then fluff with fork and let cool. In small bowl, combine olive oil, lemon juice, salt, coriander, mustard, garlic and pepper—mix well. In large bowl, combine cooled couscous, chicken, onions, apple and celery. Add olive oil mixture bit by bit to moisten, and toss to coat. May not use all of the olive oil mixture, don't let it get too wet. Serve warm or cold.
recipe found here
Monday, August 20, 2007
Spicy Buffalo Chicken Dip
(Kellie G.)
Great football party dip.
2 (8 ounce) packages cream cheese
24 ounces chunk chicken breast or 2-3 boiled chicken breasts, shredded
8 ounces buffalo hot wing sauce
1 small bottle (8 ounces) chunky blue cheese dressing
2-3 cups cheddar cheese, shredded
French bread, celery, crackers, etc for dipping
Mix cream cheese, chicken, wing sauce, and blue cheese together and put all in crock pot, until melted (leave out the cheddar cheese). Set crock pot on high for 30 minutes to get everything melted fast, or leave on low setting for 3-4 hours. If using oven mix all in casserole dish, place in oven at 350˚ for 25 minutes. Cut up slices of french bread and celery, crackers and anything else that sounds good for dipping.
Great football party dip.
2 (8 ounce) packages cream cheese
24 ounces chunk chicken breast or 2-3 boiled chicken breasts, shredded
8 ounces buffalo hot wing sauce
1 small bottle (8 ounces) chunky blue cheese dressing
2-3 cups cheddar cheese, shredded
French bread, celery, crackers, etc for dipping
Mix cream cheese, chicken, wing sauce, and blue cheese together and put all in crock pot, until melted (leave out the cheddar cheese). Set crock pot on high for 30 minutes to get everything melted fast, or leave on low setting for 3-4 hours. If using oven mix all in casserole dish, place in oven at 350˚ for 25 minutes. Cut up slices of french bread and celery, crackers and anything else that sounds good for dipping.
Saturday, August 18, 2007
Powdered Sugar Icing
This icing gives sugar cookies the sweetness they need, without the heaviness of buttercream or cream cheese frosting.
1 cup sifted powdered sugar
1/4 teaspoon vanilla
1 Tablespoon milk or orange juice (I always use milk)
In a mixing bowl combine powdered sugar, vanilla, and milk. Slowly stir to combine. Add additional milk, 1 teaspoon at a time, until it reaches desired consistency (drizzling or spreadable).
Makes 1/2 cup. Double or triple for large batches.
Add food coloring for decorating.
Perfect icing for Sugar Cookies.
1 cup sifted powdered sugar
1/4 teaspoon vanilla
1 Tablespoon milk or orange juice (I always use milk)
In a mixing bowl combine powdered sugar, vanilla, and milk. Slowly stir to combine. Add additional milk, 1 teaspoon at a time, until it reaches desired consistency (drizzling or spreadable).
Makes 1/2 cup. Double or triple for large batches.
Add food coloring for decorating.
Perfect icing for Sugar Cookies.
Sunday, July 15, 2007
Lisa's Frozen Fruit Smoothie
1 banana
5 frozen strawberries
1/3 cup frozen raspberries
1/4 or 1/8 cup frozen blueberries or peach slices (optional)
1/4 cup milk & apple juice or 1/2 cup Trader Joe's peach juice or 1/2 cup Trader Joe's unsweetened soy milk
1-3 teaspoons sugar or honey (optional)
Combine all in blender until smooth. 1-2 servings. If you have fresh fruit and not frozen, you may put in the freezer for 20 minutes or add a couple of ice cubes to the blender to make it colder.
5 frozen strawberries
1/3 cup frozen raspberries
1/4 or 1/8 cup frozen blueberries or peach slices (optional)
1/4 cup milk & apple juice or 1/2 cup Trader Joe's peach juice or 1/2 cup Trader Joe's unsweetened soy milk
1-3 teaspoons sugar or honey (optional)
Combine all in blender until smooth. 1-2 servings. If you have fresh fruit and not frozen, you may put in the freezer for 20 minutes or add a couple of ice cubes to the blender to make it colder.
Tuesday, July 3, 2007
Cream Cheese Icing
(Pioneer Woman Cooks blog)
1 ½ pounds cream cheese, at room temperature
1 pound confectioners’ sugar, sifted
1 ½ teaspoons pure vanilla extract
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer. Mix just until smooth.
Wednesday, June 27, 2007
***Jamie's Delicious Side of Rice***
(Jamie T.)
Fresh dill gives this rice a wonderfully subtle flavor, serves great with just about any dish. This is an estimated recipe, so you may adjust the measurements according to your taste.
rice
Chicken broth
2-4 cloves garlic, minced
2-4 Tablespoons butter
3-4 sprigs fresh chopped dill, add more or less depending on taste (or dried is fine)
salt
pepper
Cook rice in chicken broth. Prepare enough rice to have about 4-6 cups. When rice is done add other spices, mix well, and serve warm.
Fresh dill gives this rice a wonderfully subtle flavor, serves great with just about any dish. This is an estimated recipe, so you may adjust the measurements according to your taste.
rice
Chicken broth
2-4 cloves garlic, minced
2-4 Tablespoons butter
3-4 sprigs fresh chopped dill, add more or less depending on taste (or dried is fine)
salt
pepper
Cook rice in chicken broth. Prepare enough rice to have about 4-6 cups. When rice is done add other spices, mix well, and serve warm.
Monday, June 25, 2007
Fresh Fruit Kabobs
(Heather C.)
Much more popular than a regular serving bowl of fruit, these will go extremely fast! You can make a day ahead and cover in the fridge with plastic wrap. Use any fruit you want, but rememeber some like apples or bananas will turn brown.
1 bag grapes
1 container strawberries
1 pineapple
1 extra large cantaloupe, or 2 small
1 bag long wooden skewers
Cut strawberries in half and slice pineapple and cantaloupe in small chunks. Start wooden skewer with:
3 grapes
2 cantaloupe chunks
2 pineapple chunks
2 strawberry slices
2 cantaloupe chunks
3 grapes
Place on large platter to serve, makes about 20.
Much more popular than a regular serving bowl of fruit, these will go extremely fast! You can make a day ahead and cover in the fridge with plastic wrap. Use any fruit you want, but rememeber some like apples or bananas will turn brown.
1 bag grapes
1 container strawberries
1 pineapple
1 extra large cantaloupe, or 2 small
1 bag long wooden skewers
Cut strawberries in half and slice pineapple and cantaloupe in small chunks. Start wooden skewer with:
3 grapes
2 cantaloupe chunks
2 pineapple chunks
2 strawberry slices
2 cantaloupe chunks
3 grapes
Place on large platter to serve, makes about 20.
Sunday, June 3, 2007
Perfect Chicken
(Cook's Country)
Add a sauce to this chicken or eat it plain, it's perfect and fast.
4 boneless, skinless chicken breasts (about 1 1/2 pounds), preferably kosher or Bell and Evans, rinsed, dried thoroughly, trimmed of excess fat, and prepared according to illustrations below
Table salt and ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons vegetable oil
Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.
Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.
Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 tablespoons oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté cutlets, without moving them, until lightly browned on first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2 1/2 minutes longer.
Remove pan from heat and transfer cutlets to plate in oven to keep warm and crisp while cooking remaining pieces and before serving.
Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat.
After removing the tenderloin, place each cutlet smooth-side up on a cutting board. Holding one hand on top of the cutlet, carefully slice the cutlet in half horizontally.
This will yield two pieces, each between 3/8 and 1/2 inch thick.
recipe & photo found here
Add a sauce to this chicken or eat it plain, it's perfect and fast.
4 boneless, skinless chicken breasts (about 1 1/2 pounds), preferably kosher or Bell and Evans, rinsed, dried thoroughly, trimmed of excess fat, and prepared according to illustrations belowTable salt and ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons vegetable oil
Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.
Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.
Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 tablespoons oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté cutlets, without moving them, until lightly browned on first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2 1/2 minutes longer.
Remove pan from heat and transfer cutlets to plate in oven to keep warm and crisp while cooking remaining pieces and before serving.
Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat.
After removing the tenderloin, place each cutlet smooth-side up on a cutting board. Holding one hand on top of the cutlet, carefully slice the cutlet in half horizontally.
This will yield two pieces, each between 3/8 and 1/2 inch thick.
recipe & photo found here
***Potato-Cheese Soup***
(adapted from Mormon Cooking)
3 cups water
5-6 cups potatoes, chopped small
2-3 cups chopped carrots
1/4 - 1/2 cup chopped onion
3 teaspoons chicken bouillon granules, or cubes
¼ cup butter
¼ cup flour
1 pint (2 cups) light cream (half and half), or heavy cream or whipping cream, whatever cream you have on hand
1/8 teaspoon freshly ground black pepper
1 cup swiss cheese, shredded
1 cup sharp or extra sharp cheddar cheese, shredded
Salt
Cook potatoes, carrots, and onion in water and bouillon until tender (water does not need to cover vegetables completely). Turn heat to warm and let sit. Melt butter in separate pan over medium-low heat, add flour. Add half and half. Stir constantly over medium-high heat until thickened. Remove from heat and stir in cheese until melted. Add to cooked vegetables. Do not boil. Serve hot for 6-8 servings, salt to taste.
3 cups water
5-6 cups potatoes, chopped small
2-3 cups chopped carrots
1/4 - 1/2 cup chopped onion
3 teaspoons chicken bouillon granules, or cubes
¼ cup butter
¼ cup flour
1 pint (2 cups) light cream (half and half), or heavy cream or whipping cream, whatever cream you have on hand
1/8 teaspoon freshly ground black pepper
1 cup swiss cheese, shredded
1 cup sharp or extra sharp cheddar cheese, shredded
Salt
Cook potatoes, carrots, and onion in water and bouillon until tender (water does not need to cover vegetables completely). Turn heat to warm and let sit. Melt butter in separate pan over medium-low heat, add flour. Add half and half. Stir constantly over medium-high heat until thickened. Remove from heat and stir in cheese until melted. Add to cooked vegetables. Do not boil. Serve hot for 6-8 servings, salt to taste.
Black Bean Soup
(Heather C.)
Delicious, healthy, and done in 10 minutes! Serve as a soup or a dip with tortilla chips.
2 cans black beans (15 ounces), drained and rinsed
1½ cups broth (chicken or veggie)
1 cup chunky salsa
1 teaspoon cumin
Cheddar cheese (optional)
sour cream (optional)
green onions (optional)
In a food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Pour into medium saucepan and heat thoroughly. Serve with sour cream, cheese, and green onions, if desired.
Delicious, healthy, and done in 10 minutes! Serve as a soup or a dip with tortilla chips.
2 cans black beans (15 ounces), drained and rinsed
1½ cups broth (chicken or veggie)
1 cup chunky salsa
1 teaspoon cumin
Cheddar cheese (optional)
sour cream (optional)
green onions (optional)
In a food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Pour into medium saucepan and heat thoroughly. Serve with sour cream, cheese, and green onions, if desired.
Lentil-Barley Soup
(Juli B.)
¾ cup onion, chopped
¾ celery, chopped
1 clove garlic, minced
1/3 cup butter
6 cups water
28 ounce can tomatoes, cut up
¾ cup dry lentils, rinsed and drained
¾ cup pearl barley
6 vegetarian bouillon cubes (optional)
½ teaspoon dried rosemary, crushed
½ teaspoon oregano
¼ teaspoon pepper
1 cup thinly sliced carrots
1 cup Swiss cheese, shredded
In a 4-quart Dutch oven, cook onion, celery, and garlic in hot butter until tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer for 15 minutes more or just until carrots are tender. Ladle into soup bowls and top with cheese. Makes 5 servings.
Note: I altered this soup by adding a cut up seasoned (Emeril’s) pork chop (no bone). I used rice in place of barley and dehydrated onions (because I had no onions). I added one chopped up red bell pepper. I also used chicken broth instead of water.
¾ cup onion, chopped
¾ celery, chopped
1 clove garlic, minced
1/3 cup butter
6 cups water
28 ounce can tomatoes, cut up
¾ cup dry lentils, rinsed and drained
¾ cup pearl barley
6 vegetarian bouillon cubes (optional)
½ teaspoon dried rosemary, crushed
½ teaspoon oregano
¼ teaspoon pepper
1 cup thinly sliced carrots
1 cup Swiss cheese, shredded
In a 4-quart Dutch oven, cook onion, celery, and garlic in hot butter until tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer for 15 minutes more or just until carrots are tender. Ladle into soup bowls and top with cheese. Makes 5 servings.
Note: I altered this soup by adding a cut up seasoned (Emeril’s) pork chop (no bone). I used rice in place of barley and dehydrated onions (because I had no onions). I added one chopped up red bell pepper. I also used chicken broth instead of water.
***Chicken Tortilla Soup***
(Heather C.)
2 boneless chicken breasts, cooked and cut into bite-size pieces
1 small onion, chopped
1 teaspoon garlic powder
1 Tablespoon olive oil
2 teaspoons chili powder
1 teaspoon basil
1 teaspoon oregano
1 can petite diced tomatoes, 28 ounces
2¼ cups water
2 cubes chicken bouillon, or 2 teaspoons (or use chicken broth in place of water & bouillon)
1 cup frozen corn
1 can green chilies, 4 ounces
1 can black beans, 15 ounces drained and rinsed
Tortilla chips
Cheddar cheese
Green onion, chopped (optional)
In medium stock pot, heat oil over medium heat. Sauté onion and garlic powder in oil over medium heat, until soft (5 minutes). Stir in chili powder, oregano, basil, tomatoes, water, and bouillon. Bring to a boil and simmer for 5-10 minutes.
Stir in corn, chilies, beans, and chicken. Simmer for 10 minutes. Ladle into individual bowls and garnish with chips, cheese, and green onions.
2 boneless chicken breasts, cooked and cut into bite-size pieces
1 small onion, chopped
1 teaspoon garlic powder
1 Tablespoon olive oil
2 teaspoons chili powder
1 teaspoon basil
1 teaspoon oregano
1 can petite diced tomatoes, 28 ounces
2¼ cups water
2 cubes chicken bouillon, or 2 teaspoons (or use chicken broth in place of water & bouillon)
1 cup frozen corn
1 can green chilies, 4 ounces
1 can black beans, 15 ounces drained and rinsed
Tortilla chips
Cheddar cheese
Green onion, chopped (optional)
In medium stock pot, heat oil over medium heat. Sauté onion and garlic powder in oil over medium heat, until soft (5 minutes). Stir in chili powder, oregano, basil, tomatoes, water, and bouillon. Bring to a boil and simmer for 5-10 minutes.
Stir in corn, chilies, beans, and chicken. Simmer for 10 minutes. Ladle into individual bowls and garnish with chips, cheese, and green onions.
Cheesy Italian Tortellini
(Heather C.)
½ pound ground beef
½ pound Italian sausage
2 cups spaghetti sauce
1 can (15 ounces) petite diced tomatoes
9 ounce package refrigerated or fresh tortellini
Mozzarella cheese
Cook beef and sausage in large skillet. Add to crock-pot with spaghetti sauce and tomatoes. Cook on low for 7 to 8 hours. Stir in tortellini and cook another 15-30 minutes on low. Serve topped with mozzarella cheese.
½ pound ground beef
½ pound Italian sausage
2 cups spaghetti sauce
1 can (15 ounces) petite diced tomatoes
9 ounce package refrigerated or fresh tortellini
Mozzarella cheese
Cook beef and sausage in large skillet. Add to crock-pot with spaghetti sauce and tomatoes. Cook on low for 7 to 8 hours. Stir in tortellini and cook another 15-30 minutes on low. Serve topped with mozzarella cheese.
Rhubarb Jam
(Grandma H.)
4 cups diced Rhubarb
½ cup water
1 small box (3 ounces) cherry or strawberry Jell-O
2 cups of sugar
Cook rhubarb in hot water. When cooked, blend in blender or food processor to remove any remaining lumps. Return to pan, add Jell-O and stir. Add sugar and cooking and stirring until dissolved. Freeze or bottle and seal.
4 cups diced Rhubarb
½ cup water
1 small box (3 ounces) cherry or strawberry Jell-O
2 cups of sugar
Cook rhubarb in hot water. When cooked, blend in blender or food processor to remove any remaining lumps. Return to pan, add Jell-O and stir. Add sugar and cooking and stirring until dissolved. Freeze or bottle and seal.
Fresh Peach Drink
(The Essential Mormon Cookbook)
2 large ripe peaches, peeled and pitted
1 cup orange juice
1/3 cup fresh lemon juice (bottled will work)
½ cup sugar
1 cup crushed ice or about 12 ice cubes, more or less depending on taste.
Mix all ingredients in blender or food processor. Makes 2-4 servings.
2 large ripe peaches, peeled and pitted
1 cup orange juice
1/3 cup fresh lemon juice (bottled will work)
½ cup sugar
1 cup crushed ice or about 12 ice cubes, more or less depending on taste.
Mix all ingredients in blender or food processor. Makes 2-4 servings.
Pink Punch
½ Quart Raspberry Sherbet
2 liters Sprite
Pour soda into large punch bowl. Add scoops of Sherbet until full. Swirl mixture until soda turns pink and frothy. Serves approximately 20.
2 liters Sprite
Pour soda into large punch bowl. Add scoops of Sherbet until full. Swirl mixture until soda turns pink and frothy. Serves approximately 20.
Party Punch
(Kelli's MIL)
2 packages Unsweetened strawberry Kool-Aid
2 cups sugar
2 quarts cold water
1 large can frozen lemonade
1 large can frozen orange juice
1 large can pineapple juice
2 liter bottle ginger ale or Sprite
Mix together until dissolved. Add ginger ale just before serving. (You can freeze the mixture without ginger ale for a slush and then add ginger ale when ready to serve.)
2 packages Unsweetened strawberry Kool-Aid
2 cups sugar
2 quarts cold water
1 large can frozen lemonade
1 large can frozen orange juice
1 large can pineapple juice
2 liter bottle ginger ale or Sprite
Mix together until dissolved. Add ginger ale just before serving. (You can freeze the mixture without ginger ale for a slush and then add ginger ale when ready to serve.)
Wassail (Hot Apple Cider)
(Oma J.)
2 Quarts Apple Cider
⅔ cup clear Karo Syrup
½ teaspoon ground cloves
1 Lemon cut in rings
3 Cinnamon sticks
Put all in pot and simmer for 15 to 20 minutes. Serve hot. May garnish each cup with a cinnamon stick.
2 Quarts Apple Cider
⅔ cup clear Karo Syrup
½ teaspoon ground cloves
1 Lemon cut in rings
3 Cinnamon sticks
Put all in pot and simmer for 15 to 20 minutes. Serve hot. May garnish each cup with a cinnamon stick.
Banana Slush
(Grandma H.)
5 mashed bananas
6 cups water
3 cups sugar
1 can pineapple juice (46 ounces)
1 large can frozen orange juice concentrate
⅓ cup lemon juice
Sprite or Ginger Ale, about 3 liters
Mix together and freeze in small containers. Mix with Sprite or Ginger Ale and serve.
5 mashed bananas
6 cups water
3 cups sugar
1 can pineapple juice (46 ounces)
1 large can frozen orange juice concentrate
⅓ cup lemon juice
Sprite or Ginger Ale, about 3 liters
Mix together and freeze in small containers. Mix with Sprite or Ginger Ale and serve.
Chicken or Turkey Salad Sandwiches
(Denise G.)
4 cups cooked and diced chicken
1 Tablespoon lemon juice
1 cup diced celery
2 Tablespoons diced white onion
1 cup grapes cut in half (purple add more color but green are fine too)
1 can (about 1 cup) mandarin oranges, drained
1/2 cup mayonnaise (do not substitute)
1/2 cup sour cream
1/2 cup slivered almonds
2 large bags of small croissants
Combine all ingredients in bowl and mix. Best if made several hours before serving, chill in refrigerator. Fill croissants with chicken salad to serve.
4 cups cooked and diced chicken
1 Tablespoon lemon juice
1 cup diced celery
2 Tablespoons diced white onion
1 cup grapes cut in half (purple add more color but green are fine too)
1 can (about 1 cup) mandarin oranges, drained
1/2 cup mayonnaise (do not substitute)
1/2 cup sour cream
1/2 cup slivered almonds
2 large bags of small croissants
Combine all ingredients in bowl and mix. Best if made several hours before serving, chill in refrigerator. Fill croissants with chicken salad to serve.
Raspberry Salad
(The Essential Mormon Cookbook)
2 cups water
1 (6 ounce) package raspberry-flavored gelatin
1 (10 ounce) package frozen raspberries with syrup
1 (20 ounce) can crushed pineapple, undrained
4 bananas
Cool Whip (optional)
In a medium saucepan bring water to a boil. Add gelatin and stir until dissolved. Refrigerate until thick and syrupy. Thaw unopened package of raspberries in cold water for about 10 minutes. Carefully add to gelatin. Stir in crushed pineapple. Dice bananas and add. Pour into a 9x13-inch dish. Let set overnight, if possible or for several hours. Makes about 12 servings. May put cool whip on top.
2 cups water
1 (6 ounce) package raspberry-flavored gelatin
1 (10 ounce) package frozen raspberries with syrup
1 (20 ounce) can crushed pineapple, undrained
4 bananas
Cool Whip (optional)
In a medium saucepan bring water to a boil. Add gelatin and stir until dissolved. Refrigerate until thick and syrupy. Thaw unopened package of raspberries in cold water for about 10 minutes. Carefully add to gelatin. Stir in crushed pineapple. Dice bananas and add. Pour into a 9x13-inch dish. Let set overnight, if possible or for several hours. Makes about 12 servings. May put cool whip on top.
Fluffy Pink Salad
1 Tablespoon lemon juice
8 ounces sour cream
1 large cool whip
1 can sweetened condensed milk
1 can cherry pie filling
1 medium size can crushed pineapple, drained
Mix all and refrigerate overnight or 3 hours.
8 ounces sour cream
1 large cool whip
1 can sweetened condensed milk
1 can cherry pie filling
1 medium size can crushed pineapple, drained
Mix all and refrigerate overnight or 3 hours.
Bean, Corn, & Tortilla Salad
(Annie S.)
1 can (15 ounces) pinto beans, drained & rinsed
2 cups (10 ounces) frozen kernel corn
¼ cup prepared medium tomato salsa, plus more for serving
1 bunch scallions (green onions), thinly sliced (about 1 cup)
1 ripe avocado, peeled, pitted, and cubed
3 plum tomatoes, thickly sliced
Course salt and ground pepper
1 bag (12 ounces) romaine hearts, cut into small pieces
3 cups (3 ounces) broken baked tortilla chips
¾ cup coarsely grated pepper Jack cheese
In a medium microwave safe bowl combine beans, corn, and salsa. Microwave just until warmed through, about 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
In a large bowl toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.
1 can (15 ounces) pinto beans, drained & rinsed
2 cups (10 ounces) frozen kernel corn
¼ cup prepared medium tomato salsa, plus more for serving
1 bunch scallions (green onions), thinly sliced (about 1 cup)
1 ripe avocado, peeled, pitted, and cubed
3 plum tomatoes, thickly sliced
Course salt and ground pepper
1 bag (12 ounces) romaine hearts, cut into small pieces
3 cups (3 ounces) broken baked tortilla chips
¾ cup coarsely grated pepper Jack cheese
In a medium microwave safe bowl combine beans, corn, and salsa. Microwave just until warmed through, about 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
In a large bowl toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.
Red Onion Dressing
1/3 cup sugar
½ teaspoon salt
½ teaspoon garlic salt
¼ cup cider vinegar
¼ of a red onion, sliced thin
1 cup oil
Put all in Blender. Slowly add 1 cup oil while dressing is still in blender and blender in running. Chill 3 hours and pour on That Good Salad.
½ teaspoon salt
½ teaspoon garlic salt
¼ cup cider vinegar
¼ of a red onion, sliced thin
1 cup oil
Put all in Blender. Slowly add 1 cup oil while dressing is still in blender and blender in running. Chill 3 hours and pour on That Good Salad.
That Good Salad
(Trish H.)
(Serves 12-15)
1 bag leaf lettuce
1 bag spinach leaves
1 pound bacon, crumbled (or a jar of bacon bits)
½ “bag” red grapes, cut in half
1-2 avocados, chopped
2 cups grated Monterrey Jack Cheese
Mix all and serve with red onion dressing.
(Serves 12-15)
1 bag leaf lettuce
1 bag spinach leaves
1 pound bacon, crumbled (or a jar of bacon bits)
½ “bag” red grapes, cut in half
1-2 avocados, chopped
2 cups grated Monterrey Jack Cheese
Mix all and serve with red onion dressing.
***Water-Gate Salad***
(Oma J.)
1 Box of pistachio pudding mix
1 can (16 ounces) crushed pineapple, don't drain
1 cup mini marshmallows
1 cup chopped pecans (optional)
1 container (8 ounces) cool whip
Stir dry pistachio mix into pineapple, marshmallows, and pecans. Fold in cool whip. Chill over night for best results, or 3 hours.
1 Box of pistachio pudding mix
1 can (16 ounces) crushed pineapple, don't drain
1 cup mini marshmallows
1 cup chopped pecans (optional)
1 container (8 ounces) cool whip
Stir dry pistachio mix into pineapple, marshmallows, and pecans. Fold in cool whip. Chill over night for best results, or 3 hours.
Royal Icing
3 egg whites, room temperature
1 pound box of confectioners sugar (or 3 3/4 cup)*
½ teaspoon cream of tartar
½ teaspoon vanilla
Using a glass or stainless steel bowl beat egg whites in one cup powdered sugar; don't measure just pour in about a cup and remaining ingredients until smooth and creamy. Add remaining box and beat until stiff peaks form about 5-7 minutes. Cover with plastic wrap until ready to use. You will need an icing bag and tip to decorate gingerbread men. When using icing keep a damp dish towel over bowl. This icing sets up quickly.
*I find the box more accurate
1 pound box of confectioners sugar (or 3 3/4 cup)*
½ teaspoon cream of tartar
½ teaspoon vanilla
Using a glass or stainless steel bowl beat egg whites in one cup powdered sugar; don't measure just pour in about a cup and remaining ingredients until smooth and creamy. Add remaining box and beat until stiff peaks form about 5-7 minutes. Cover with plastic wrap until ready to use. You will need an icing bag and tip to decorate gingerbread men. When using icing keep a damp dish towel over bowl. This icing sets up quickly.
*I find the box more accurate
***Gingerbread Cookies***
Oma J.
1 cup butter, room temperature
1 cup sugar
1 cup molasses
1 Egg
1 teaspoon nutmeg
2 teaspoons ground cloves
2 teaspoons ginger
3 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
5 cups all purpose flour
Royal Icing
In a large bowl cream sugar and butter together until fluffy. Beat in molasses and egg. Sprinkle in spices, baking soda, and salt. Beat until well blended. Stir in flour a cup at a time and mix to make a stiff dough (save an extra ½ cup of flour to sprinkle on counter when kneading and cutting into shapes). Knead dough by hand about 10 minutes until it forms a ball and is smooth. It may be a little sticky.
Refrigerate overnight or several hours.
Cut into 4 sections and let it sit out for about 10 minutes. Roll out dough onto a long sheet of waxed paper so you can flip it over onto the cookie sheet and it will not get out of shape (roll dough the thickness you desire, it will stay that thickness – baking it does not make it rise or spread much).
If you want to hang them on the Christmas tree use a toothpick etc to make a small hole in the head before baking.
Bake at 300° for 15 - 20 minutes. Gently work spatula under each piece to loosen from cookie sheet. Cool on cooling rack. Decorate with Royal Icing.
They make a great Christmas gift too! I made up this little poem:
1 cup butter, room temperature
1 cup sugar
1 cup molasses
1 Egg
1 teaspoon nutmeg
2 teaspoons ground cloves
2 teaspoons ginger
3 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
5 cups all purpose flour
Royal Icing
In a large bowl cream sugar and butter together until fluffy. Beat in molasses and egg. Sprinkle in spices, baking soda, and salt. Beat until well blended. Stir in flour a cup at a time and mix to make a stiff dough (save an extra ½ cup of flour to sprinkle on counter when kneading and cutting into shapes). Knead dough by hand about 10 minutes until it forms a ball and is smooth. It may be a little sticky.
Refrigerate overnight or several hours.
Cut into 4 sections and let it sit out for about 10 minutes. Roll out dough onto a long sheet of waxed paper so you can flip it over onto the cookie sheet and it will not get out of shape (roll dough the thickness you desire, it will stay that thickness – baking it does not make it rise or spread much).
If you want to hang them on the Christmas tree use a toothpick etc to make a small hole in the head before baking.
Bake at 300° for 15 - 20 minutes. Gently work spatula under each piece to loosen from cookie sheet. Cool on cooling rack. Decorate with Royal Icing.
They make a great Christmas gift too! I made up this little poem:
"We would like to thank you for all that you do
and let you know we sure appreciate you.
Please enjoy this batch of gingerbread men.
We hope you eat all that you can.
If you do not wish to eat this holiday treat, please hang them with care
they'll look rather festive on your tree with all the ornaments there."
Jell-O Jigglers
(JELL-O)
2 1/2 cups boiling water
2 packages jell-o, 6 ounces each
Stir 2 1/2 cups boiling water (do not add cold water) into 2 packages (8-serving size each) gelatin in bowl. 3 minutes until dissolved. Refriderate 3 hours until firm.Dip bottom if pan in warm water about 15 seconds. Cut into 1-inch squares, or decorative shapes with cookie cutters, all the way through gelatin. Lift from pan.
recipe found here
2 1/2 cups boiling water
2 packages jell-o, 6 ounces each
Stir 2 1/2 cups boiling water (do not add cold water) into 2 packages (8-serving size each) gelatin in bowl. 3 minutes until dissolved. Refriderate 3 hours until firm.Dip bottom if pan in warm water about 15 seconds. Cut into 1-inch squares, or decorative shapes with cookie cutters, all the way through gelatin. Lift from pan.
recipe found here
Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
¼ cup butter or margarine, softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, butter, milk, and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth.
Frosts one 13x9 inch cake generously, or fills and frost one 8 or 9 inch two layer cake. Refrigerate any remaining.
¼ cup butter or margarine, softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, butter, milk, and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth.
Frosts one 13x9 inch cake generously, or fills and frost one 8 or 9 inch two layer cake. Refrigerate any remaining.
Thursday, May 31, 2007
***Dirt Cake***
(Martha Stewart)
1 package of Oreo cookies
12 ounces cream cheese, room temperature
6 Tablespoons butter, room temperature
4 packages (small 3.9 ounces) instant chocolate pudding
4¾ cups milk
3 recipes for Sweetened Whipped Cream, or 1 carton cool whip, 16 ounces thawed
Gummy Worms
If using a flowerpot with a drainage hole reserve 1 cookie to place over hole to prevent leaking. Place remaining cookie in the bowl of a food processor, or put small amounts of cookies in a blender. Process until mixture resembles dirt. Set aside.
In a large bowl, combine cream cheese and butter, stir until creamy (may use electric hand mixer). Set aside.
In another large bowl, whisk together instant-pudding mixed and milk; stir until well blended. Using a rubber spatula, fold pudding mixture into cream-cheese mixture. Fold in cool whip.
In a flowerpot or bucket with a 5 quart capacity (or two small containers), alternate layers of cookie dirt and pudding mixture, starting and ending with cookie dirt. Chill at least 4 hours or overnight before serving. Garnish with gummy worms and flowers.
May need an extra package of Oreos for this recipe, it makes a lot! Can cut recipe in half and there would still be plenty. If using live flowers insert with stems wrapped in clear plastic. Serve cake using a small garden shovel for full effect. Can also use the same recipe for sand using vanilla Oreos/vanilla wafers and vanilla pudding.
recipe found here
1 package of Oreo cookies
12 ounces cream cheese, room temperature
6 Tablespoons butter, room temperature
4 packages (small 3.9 ounces) instant chocolate pudding
4¾ cups milk
3 recipes for Sweetened Whipped Cream, or 1 carton cool whip, 16 ounces thawed
Gummy Worms
If using a flowerpot with a drainage hole reserve 1 cookie to place over hole to prevent leaking. Place remaining cookie in the bowl of a food processor, or put small amounts of cookies in a blender. Process until mixture resembles dirt. Set aside.
In a large bowl, combine cream cheese and butter, stir until creamy (may use electric hand mixer). Set aside.
In another large bowl, whisk together instant-pudding mixed and milk; stir until well blended. Using a rubber spatula, fold pudding mixture into cream-cheese mixture. Fold in cool whip.
In a flowerpot or bucket with a 5 quart capacity (or two small containers), alternate layers of cookie dirt and pudding mixture, starting and ending with cookie dirt. Chill at least 4 hours or overnight before serving. Garnish with gummy worms and flowers.
May need an extra package of Oreos for this recipe, it makes a lot! Can cut recipe in half and there would still be plenty. If using live flowers insert with stems wrapped in clear plastic. Serve cake using a small garden shovel for full effect. Can also use the same recipe for sand using vanilla Oreos/vanilla wafers and vanilla pudding.recipe found here
Vanilla oreo, with vanilla pudding version.
Seven Layer Bars
½ cup (1 stick) butter
1½ cups graham cracker crumbs
1 cup semisweet or milk chocolate chips (I prefer milk)
1 cup butterscotch chips
1⅓ cups shredded sweetened coconut
1/2 cup chopped walnuts or pecans
1 (14 ounce) can sweetened condensed milk
Preheat oven to 350˚ degrees. Melt butter and mix in the graham cracker crumbs. Spread crumbs evenly over bottom of a 9x13 pan (spray a spatula with cooking spray so it won't stick when you press the crumbs onto the pan). Layer chocolate chips, butterscotch chips, nuts, and coconut over crumbs. Then pour condensed milk over all layers. Bake until edges are golden brown, about 25 minutes. Let cool about 20 minutes and then place in refrigerator to set quickly and they will cut perfectly.
1½ cups graham cracker crumbs
1 cup semisweet or milk chocolate chips (I prefer milk)
1 cup butterscotch chips
1⅓ cups shredded sweetened coconut
1/2 cup chopped walnuts or pecans
1 (14 ounce) can sweetened condensed milk
Preheat oven to 350˚ degrees. Melt butter and mix in the graham cracker crumbs. Spread crumbs evenly over bottom of a 9x13 pan (spray a spatula with cooking spray so it won't stick when you press the crumbs onto the pan). Layer chocolate chips, butterscotch chips, nuts, and coconut over crumbs. Then pour condensed milk over all layers. Bake until edges are golden brown, about 25 minutes. Let cool about 20 minutes and then place in refrigerator to set quickly and they will cut perfectly.
Buckeyes
(Denise G.)
½ cup butter, softened
1 cup creamy peanut butter
¾ cup powdered sugar
1 teaspoon vanilla
1 package (12 ounces) white chocolate
2 Tablespoons Vegetable oil
butter
food coloring (optional)
Mix butter, peanut butter, vanilla, and sugar together. Refrigerate at least one hour, or until firm enough to roll into balls. Scoop dough into 1 inch balls and place on wax paper, tin foil lined baking sheet, or parchment paper greased with butter, for easy removal. Freeze at least 3 hours, or until firm.
Melt chocolate in heavy saucepan and cook on stove over very low heat, add vegetable oil and mix. Add food coloring for special occasions (pink for a baby girl with dark chocolate stripes on top). Coat each ball with chocolate. Work quickly before balls become too soft. Once balls are coated with chocolate refrigerate until chocolate has hardened. Makes about 2 dozen.
½ cup butter, softened
1 cup creamy peanut butter
¾ cup powdered sugar
1 teaspoon vanilla
1 package (12 ounces) white chocolate
2 Tablespoons Vegetable oil
butter
food coloring (optional)
Mix butter, peanut butter, vanilla, and sugar together. Refrigerate at least one hour, or until firm enough to roll into balls. Scoop dough into 1 inch balls and place on wax paper, tin foil lined baking sheet, or parchment paper greased with butter, for easy removal. Freeze at least 3 hours, or until firm.
Melt chocolate in heavy saucepan and cook on stove over very low heat, add vegetable oil and mix. Add food coloring for special occasions (pink for a baby girl with dark chocolate stripes on top). Coat each ball with chocolate. Work quickly before balls become too soft. Once balls are coated with chocolate refrigerate until chocolate has hardened. Makes about 2 dozen.
Chocolate Revel Bars
(Better Homes and Gardens)
1 cup butter
2 cups brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2½ cups flour
3 cups quick-cooking rolled oats
1½ cups semisweet chocolate pieces
1 can (14 ounces) sweetened condensed milk
½ cup chopped pecans (optional)
2 teaspoons vanilla
Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter with electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda. Beat till combined, scraping sides of bowels occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and rolled oats by hand if mixer is too full.
For filling in a medium saucepan combine the reserved 2 tablespoons butter, chocolate pieces, and sweetened condensed milk. Cook over low heat till chocolate melts, stirring occasionally. Remove from heat. Stir in the pecans and 2 teaspoons vanilla.
Press two-thirds (about 3⅓ cups) of the rolled oats mixture into the bottom of an ungreased 15x10x1 inch baking pan. Spread filling evenly over the oat mixture. Dot remaining rolled oats mixture on filling.
Bake in a 350˚ oven about 25 minutes or till top is lightly browned (chocolate filling will still look moist). Cool on wire rack. Cut into bars. Makes 60 bars.
1 cup butter
2 cups brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2½ cups flour
3 cups quick-cooking rolled oats
1½ cups semisweet chocolate pieces
1 can (14 ounces) sweetened condensed milk
½ cup chopped pecans (optional)
2 teaspoons vanilla
Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter with electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda. Beat till combined, scraping sides of bowels occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and rolled oats by hand if mixer is too full.
For filling in a medium saucepan combine the reserved 2 tablespoons butter, chocolate pieces, and sweetened condensed milk. Cook over low heat till chocolate melts, stirring occasionally. Remove from heat. Stir in the pecans and 2 teaspoons vanilla.
Press two-thirds (about 3⅓ cups) of the rolled oats mixture into the bottom of an ungreased 15x10x1 inch baking pan. Spread filling evenly over the oat mixture. Dot remaining rolled oats mixture on filling.
Bake in a 350˚ oven about 25 minutes or till top is lightly browned (chocolate filling will still look moist). Cool on wire rack. Cut into bars. Makes 60 bars.
***Brown Apple Betty***
(Oma J.)
4 cups sliced and peeled apples - golden delicious/Macintosh
¼ cup orange juice
¾ cup flour
¼ teaspoon nutmeg
2 teaspoons cinnamon
1 cup sugar (I do half white, half brown)
1/2 cup butter
Put apples in greased 8x8 in square pan. Sprinkle orange juice on apples. For the topping combine flour, spices, and sugar in bowl - cut in butter. Crumble topping over apples with hands. Bake 375˚ for 45 minutes. Let cool 15 minutes. Serve with vanilla ice-cream. Can make in the morning and keep in refrigerator until ready to bake.
4 cups sliced and peeled apples - golden delicious/Macintosh
¼ cup orange juice
¾ cup flour
¼ teaspoon nutmeg
2 teaspoons cinnamon
1 cup sugar (I do half white, half brown)
1/2 cup butter
Put apples in greased 8x8 in square pan. Sprinkle orange juice on apples. For the topping combine flour, spices, and sugar in bowl - cut in butter. Crumble topping over apples with hands. Bake 375˚ for 45 minutes. Let cool 15 minutes. Serve with vanilla ice-cream. Can make in the morning and keep in refrigerator until ready to bake.
Apple Dip
Light cream cheese tastes just as great. This is an easy recipe to double.
1 package cream cheese, 8 ounces
½ cup brown sugar
¼ cup powdered sugar
1 teaspoon vanilla
1/2 bag Toffee bits
Mix cream cheese, sugars, and vanilla with electric mixer. Add toffee bits and stir by hand. Dip in apples!
1 package cream cheese, 8 ounces
½ cup brown sugar
¼ cup powdered sugar
1 teaspoon vanilla
1/2 bag Toffee bits
Mix cream cheese, sugars, and vanilla with electric mixer. Add toffee bits and stir by hand. Dip in apples!
Scotcharoos
(Great Grandma H.)
1 cup sugar
1 cup light corn syrup
1 cup Peanut Butter (smooth or chunky)
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips
Combine sugar and corn syrup in saucepan over medium-low heat, stirring occasinally until dissolved, DO NOT BOIL. Remove from heat and add peanut butter, stir until melted and mixed well. Add Rice Krispies and mix well to combine. Spray 9x13 pan with baking spray and press mixture into pan with spatula. Melt chocolate chips and butterscotch chips, over low heat in a small pan stirring occansioanlly. When chocolate and butterscotch chips are melted, pour over rice krispy treats and spread. Let sit to cool.
1 cup sugar
1 cup light corn syrup
1 cup Peanut Butter (smooth or chunky)
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips
Combine sugar and corn syrup in saucepan over medium-low heat, stirring occasinally until dissolved, DO NOT BOIL. Remove from heat and add peanut butter, stir until melted and mixed well. Add Rice Krispies and mix well to combine. Spray 9x13 pan with baking spray and press mixture into pan with spatula. Melt chocolate chips and butterscotch chips, over low heat in a small pan stirring occansioanlly. When chocolate and butterscotch chips are melted, pour over rice krispy treats and spread. Let sit to cool.
***Pfeffernuesse***
While "pfeffer" generally means "pepper" in German today, in the old days the term "pfeffer" was used to refer to spices.
inspired by this recipe, some spices have been modified
1/2 cup butter, room temperature
3/4 cup brown sugar
1/4 cup light molasses (unsulfured)
1 beaten egg
2 1/4 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 & 1/4 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
In large bowl cream butter and sugar. Add molasses, mix until light and fluffy. Stir in egg.
Sift together: flour, baking soda, cinnamon, cloves, and nutmeg. Add to molasses mixture, mix well. The dough should form into a soft somewhat sticky ball. Chill overnight.
Shape dough into 1 inch balls (they will expand in the oven). Bake on greased cookie sheet at 350˚ for 8-10 minutes. Cool completely. Roll in confectionery sugar.
inspired by this recipe, some spices have been modified
1/2 cup butter, room temperature
3/4 cup brown sugar
1/4 cup light molasses (unsulfured)
1 beaten egg
2 1/4 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 & 1/4 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
In large bowl cream butter and sugar. Add molasses, mix until light and fluffy. Stir in egg.
Sift together: flour, baking soda, cinnamon, cloves, and nutmeg. Add to molasses mixture, mix well. The dough should form into a soft somewhat sticky ball. Chill overnight.
Shape dough into 1 inch balls (they will expand in the oven). Bake on greased cookie sheet at 350˚ for 8-10 minutes. Cool completely. Roll in confectionery sugar.
***Pecan Crispies***
(Better Homes and Gardens)
Great recipe to double because you will want extra!
1/2 cup butter
6 Tablespoons brown sugar
6 Tablespoons granulated sugar
1 egg
1/2 teaspoon vanilla
1¼ cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup chopped pecans (may pulse in blender for a very fine chop)
Cream butter and sugars until light. Beat in egg and vanilla. Sift together dry ingredients; blend into creamed mixture. Stir in nuts. Drop from teaspoon on ungreased cookie sheet. Bake at 375˚ for about 10 minutes. Cool slightly before removing from pan. Makes 2 dozen.
P
Great recipe to double because you will want extra!
1/2 cup butter
6 Tablespoons brown sugar
6 Tablespoons granulated sugar
1 egg
1/2 teaspoon vanilla
1¼ cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup chopped pecans (may pulse in blender for a very fine chop)
Cream butter and sugars until light. Beat in egg and vanilla. Sift together dry ingredients; blend into creamed mixture. Stir in nuts. Drop from teaspoon on ungreased cookie sheet. Bake at 375˚ for about 10 minutes. Cool slightly before removing from pan. Makes 2 dozen.
 |
| Pecan Crispies on far left |
Strawberry Sauce
(Better Homes and Gardens)
3 cups fresh or frozen strawberries (or raspberries)
1/3 cup sugar
1 teaspoon cornstarch
Thaw berries, if frozen. Do not drain. Place half of the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Repeat with remaining berries. (You should have about ½ cup puree from each 1½ cups berries.)
In a medium saucepan stir together sugar and cornstarch. Add berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature before serving. Makes about 1 cup sauce.
Serves well with the Coeur À La Crème Hearts
Raspberry Sauce: Prepare as above, except substitute raspberries for the strawberries and press berries through a fine-mesh sieve; discard seeds.
3 cups fresh or frozen strawberries (or raspberries)
1/3 cup sugar
1 teaspoon cornstarch
Thaw berries, if frozen. Do not drain. Place half of the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Repeat with remaining berries. (You should have about ½ cup puree from each 1½ cups berries.)
In a medium saucepan stir together sugar and cornstarch. Add berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature before serving. Makes about 1 cup sauce.
Serves well with the Coeur À La Crème Hearts
Raspberry Sauce: Prepare as above, except substitute raspberries for the strawberries and press berries through a fine-mesh sieve; discard seeds.
Wednesday, May 30, 2007
Pico de Gallo
(Pioneer Woman Cooks blog)
5 plum (Roma) tomatoes (firm, not soft)
1 small onion, or half of 1 large
3 jalapeno peppers
1/2 - 1 bunch cilantro
1 fresh lime
salt
tortilla chips
Cut the ends off the jalapenos and chop them into a small dice. To reduce the spiciness discard seeds from the peppers. Place peppers in a large bowl. Do not remove seeds with your fingers, the heat of the pepper seeds can burn your skin if rubbed in, use a small spoon or wear gloves! (can you tell that comes from my personal experience)?
Dice the tomatoes and onion and add to bowl with jalapenos. Chop up a nice-sized bunch of cilantro. You can cut off the long stems before you start, but there's no need to peel the leaves from the stems. Chop cilantro until it's relatively fine, but not minced. Add cilantro to bowl and stir.
Cut lime in half and squeeze one half or the whole lime over the mixture in the bowl. Add salt to taste, remember the tortilla chips or other accompaniment will likely be salty. Stir all and serve with tortilla chips. Store in container in refrigerator (I like to chill mine at least 1 hour before serving, but you don't need to).
If you don't finish eating it as a dip, it makes a great quesadilla filling too!
Quesadillas too!
whole wheat flour tortillas
cheese
pico de gallo
Place one tortilla in frying pan over medium heat. Add cheese and pico and then place one more tortilla over top and heat until cheese melts and it's as crispy or soft as you like your quesadilla to be. Yum!
recipe & photo found here
5 plum (Roma) tomatoes (firm, not soft)
1 small onion, or half of 1 large
3 jalapeno peppers
1/2 - 1 bunch cilantro
1 fresh lime
salt
tortilla chips
Cut the ends off the jalapenos and chop them into a small dice. To reduce the spiciness discard seeds from the peppers. Place peppers in a large bowl. Do not remove seeds with your fingers, the heat of the pepper seeds can burn your skin if rubbed in, use a small spoon or wear gloves! (can you tell that comes from my personal experience)?
Dice the tomatoes and onion and add to bowl with jalapenos. Chop up a nice-sized bunch of cilantro. You can cut off the long stems before you start, but there's no need to peel the leaves from the stems. Chop cilantro until it's relatively fine, but not minced. Add cilantro to bowl and stir.
Cut lime in half and squeeze one half or the whole lime over the mixture in the bowl. Add salt to taste, remember the tortilla chips or other accompaniment will likely be salty. Stir all and serve with tortilla chips. Store in container in refrigerator (I like to chill mine at least 1 hour before serving, but you don't need to).
If you don't finish eating it as a dip, it makes a great quesadilla filling too!
Quesadillas too!
whole wheat flour tortillas
cheese
pico de gallo
Place one tortilla in frying pan over medium heat. Add cheese and pico and then place one more tortilla over top and heat until cheese melts and it's as crispy or soft as you like your quesadilla to be. Yum!
recipe & photo found here
Hard-Boiled Eggs
Recipe Tips Found Here
Eggs
Water
salt/vinegar (optional)
Place eggs in a saucepan and cover with cold water, so that the eggs are covered by at least an inch or two of water.
Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.
Bring water to a rolling boil; immediately turn off heat.
Don’t let the eggs continue to boil. Sulfur compounds in the yolk turn an ugly shade of green when eggs are exposed to high heat.
Keep the pan on the hot burner. Cover the pan; let eggs stand in the hot water for 11-12
Drain eggs and cool in ice water. To peel crack the eggs slighting all over and run under cool water while peeling. Refrigerate hard-boiled eggs for up to one week.
Eggs
Water
salt/vinegar (optional)
Place eggs in a saucepan and cover with cold water, so that the eggs are covered by at least an inch or two of water.
Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.
Bring water to a rolling boil; immediately turn off heat.
Don’t let the eggs continue to boil. Sulfur compounds in the yolk turn an ugly shade of green when eggs are exposed to high heat.
Keep the pan on the hot burner. Cover the pan; let eggs stand in the hot water for 11-12
Drain eggs and cool in ice water. To peel crack the eggs slighting all over and run under cool water while peeling. Refrigerate hard-boiled eggs for up to one week.
Hoppin’ John
(Oma J.)
Eat on New Year's Day for good luck through the new year!
1-2 cups field peas or black-eyed peas (rinse peas thoroughly and remove any foreign objects, i.e. stones)
4-5 cups water
Ham bone, ham hock, or large cut piece of ham
2 teaspoons salt
1-2 cups uncooked Rice
4 slices bacon (reserve grease, if desired)
1 medium onion, diced
Soy Sauce
Place ham bone in a large stock pot filled with water and add the peas and salt. Gently boil until peas are tender, usually 1.5 - 2 hours.
Cook rice in a rice cooker or other method.
Fry bacon (reserve the bacon grease) follow package directions. While bacon is cooling, sauté diced onion in remaining bacon grease.
Add peas, bacon, onion, and rice together in a large bowl and mix to combine. Serve with soy sauce.
Eat on New Year's Day for good luck through the new year!
1-2 cups field peas or black-eyed peas (rinse peas thoroughly and remove any foreign objects, i.e. stones)
4-5 cups water
Ham bone, ham hock, or large cut piece of ham
2 teaspoons salt
1-2 cups uncooked Rice
4 slices bacon (reserve grease, if desired)
1 medium onion, diced
Soy Sauce
Place ham bone in a large stock pot filled with water and add the peas and salt. Gently boil until peas are tender, usually 1.5 - 2 hours.
Cook rice in a rice cooker or other method.
Fry bacon (reserve the bacon grease) follow package directions. While bacon is cooling, sauté diced onion in remaining bacon grease.
Add peas, bacon, onion, and rice together in a large bowl and mix to combine. Serve with soy sauce.
Funeral Potatoes
(The Essential Mormon Cookbook)
1 bag (32 ounces) frozen shredded hash browns, or 12 large potatoes
2 cans (10¾ ounce) cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
½ cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 tablespoons butter, melted
Put hash browns in baking dish (or peel potatoes and boil for 30 minute, until just tender. Cool and grate into a greased 9x13 inch baking dish). Saute onion in a small amount of butter or oil. Combine soups, sour cream, cheese, ½ cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350° for 30 minutes. Makes 12 servings
1 bag (32 ounces) frozen shredded hash browns, or 12 large potatoes
2 cans (10¾ ounce) cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
½ cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 tablespoons butter, melted
Put hash browns in baking dish (or peel potatoes and boil for 30 minute, until just tender. Cool and grate into a greased 9x13 inch baking dish). Saute onion in a small amount of butter or oil. Combine soups, sour cream, cheese, ½ cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350° for 30 minutes. Makes 12 servings
Twice Baked Potatoes
(Oma J.)
4 medium baking potatoes
3 ounces cream cheese, softened
2 Tablespoons butter
½ cup sour cream
1 teaspoon onion salt
1 teaspoon chives
⅛ teaspoon pepper paprika
Bake potatoes in microwave on high for 18 to 20 minutes until done, or in oven at 350˚ about 1 hour 45 minutes (check to see if done by inserting knife, it should go in easy).
Place the butter and cream cheese in bowl. Slice off top length wise of each potato and scoop out insides carefully trying not to tear potato skin. Place the hot potatoes in bowl to help cream cheese and butter soften and melt. Add sour cream, onion salt, chives, and pepper. Mix well.
Spoon back into potato skins. Garnish with paprika. Reheat in microwave on high for 3 to 5 minutes, or in oven until nice and hot in centers. May refrigerate until ready to reheat.
4 medium baking potatoes
3 ounces cream cheese, softened
2 Tablespoons butter
½ cup sour cream
1 teaspoon onion salt
1 teaspoon chives
⅛ teaspoon pepper paprika
Bake potatoes in microwave on high for 18 to 20 minutes until done, or in oven at 350˚ about 1 hour 45 minutes (check to see if done by inserting knife, it should go in easy).
Place the butter and cream cheese in bowl. Slice off top length wise of each potato and scoop out insides carefully trying not to tear potato skin. Place the hot potatoes in bowl to help cream cheese and butter soften and melt. Add sour cream, onion salt, chives, and pepper. Mix well.
Spoon back into potato skins. Garnish with paprika. Reheat in microwave on high for 3 to 5 minutes, or in oven until nice and hot in centers. May refrigerate until ready to reheat.
Five Layer Dip
(Oma J.)
1 can Castelberry’s Hot Dog Chili sauce (original)
Black olives, sliced
Cheddar Cheese, shredded
Sour cream
Tortilla chips
Spread Chili Sauce on a large plate, heat in microwave until warm, 2-3 minutes. Layer olives and then cheese. Put a big spoonful of sour cream in the middle of the plate and serve dip with chips.
1 can Castelberry’s Hot Dog Chili sauce (original)
Black olives, sliced
Cheddar Cheese, shredded
Sour cream
Tortilla chips
Spread Chili Sauce on a large plate, heat in microwave until warm, 2-3 minutes. Layer olives and then cheese. Put a big spoonful of sour cream in the middle of the plate and serve dip with chips.
Candied Sweet Potatoes
Basically, this is the pre-pie for Thanksgiving!
(Denise G.)
3 cups boiled and mashed sweet potatoes (3-4 large potatoes)
1 cup brown sugar
2 eggs
1 teaspoon vanilla
½ cup butter
½ cup milk
Mix all and pour into casserole dish.
Topping:
½ brown sugar
1/3 cup flour
cinnamon and nutmeg (optional)
1/3 cup butter
1 cup chopped pecans
mini marshmallows
Mix brown sugar, flour and spices together. Cut in cold butter, until pea size. Add nuts and mix and spread over sweet potatoes. Bake at 300° for 30 minutes. Add mini marshmallows on top after 30 minutes and bake until golden.
(Denise G.)
3 cups boiled and mashed sweet potatoes (3-4 large potatoes)
1 cup brown sugar
2 eggs
1 teaspoon vanilla
½ cup butter
½ cup milk
Mix all and pour into casserole dish.
Topping:
½ brown sugar
1/3 cup flour
cinnamon and nutmeg (optional)
1/3 cup butter
1 cup chopped pecans
mini marshmallows
Mix brown sugar, flour and spices together. Cut in cold butter, until pea size. Add nuts and mix and spread over sweet potatoes. Bake at 300° for 30 minutes. Add mini marshmallows on top after 30 minutes and bake until golden.
Grits
For one serving of thick grits, follow these directions!
1 cup water
1/4 cup grits (instant or old fashioned)
butter
salt
pepper
Slowly stir grits into salted boiling water. Reduce heat to medium-low and cover. Cook 5-7 minutes or until thickened, stirring occasionally. Remove from heat. Add butter and salt/pepper to taste.
1 cup water
1/4 cup grits (instant or old fashioned)
butter
salt
pepper
Slowly stir grits into salted boiling water. Reduce heat to medium-low and cover. Cook 5-7 minutes or until thickened, stirring occasionally. Remove from heat. Add butter and salt/pepper to taste.
Sunday, May 27, 2007
Cheesy Grits
May add ½ package of regular sausage, cooked and drained to make cheesy sausage grits.
(Oma J. from Betty Crocker)
2 cups milk
2 cups water
1 teaspoon salt
¼ teaspoon pepper
1 cup of hominy quick grits
1½ cups shredded Sharp Cheddar cheese (6 ounces)
¼ cup onion, chopped (or substitute onion powder, a few shakes or 1/2 teaspoon)
2 eggs, slightly beaten
1 Tablespoon butter
¼ teaspoon paprika
Heat oven to 350˚. Grease 1½ quart casserole with butter. If using fresh onion, sauté onion in butter until clear and soft, about 5 minutes.
Heat milk, water, salt, and pepper to boiling in 2 quart saucepan. Gradually add grits, stirring constantly; reduce heat. Simmer uncovered, stirring frequently, until thick, about 5 minutes. Add sautéed onions/onion powder and cheese.
Stir 1 cup of the hot mixture into eggs; stir into remaining hot mixture in saucepan.
Pour hot mixture into casserole. Dot with butter; sprinkle with paprika. Bake uncovered until set, 35 to 40 minutes. Let stand 10 minutes before serving.
(Oma J. from Betty Crocker)
2 cups milk
2 cups water
1 teaspoon salt
¼ teaspoon pepper
1 cup of hominy quick grits
1½ cups shredded Sharp Cheddar cheese (6 ounces)
¼ cup onion, chopped (or substitute onion powder, a few shakes or 1/2 teaspoon)
2 eggs, slightly beaten
1 Tablespoon butter
¼ teaspoon paprika
Heat oven to 350˚. Grease 1½ quart casserole with butter. If using fresh onion, sauté onion in butter until clear and soft, about 5 minutes.
Heat milk, water, salt, and pepper to boiling in 2 quart saucepan. Gradually add grits, stirring constantly; reduce heat. Simmer uncovered, stirring frequently, until thick, about 5 minutes. Add sautéed onions/onion powder and cheese.
Stir 1 cup of the hot mixture into eggs; stir into remaining hot mixture in saucepan.
Pour hot mixture into casserole. Dot with butter; sprinkle with paprika. Bake uncovered until set, 35 to 40 minutes. Let stand 10 minutes before serving.
Cornbread Stuffing
(Oma J.)
3 boxes Jiffy Cornbread mix, or homemade (I double my cornbread recipe found here)
3 pieces of white bread, leave out overnight to dry out
2 packaged rolls of regular Jimmy Dean sausage
1 large Onion, diced
1/2 to 1 1/2 teaspoons of ground thyme (to taste)
2 eggs
2 cups chicken broth
Pepper (not a lot)
Bake cornbread the day before and leave out uncovered overnight. Bake according to package instructions in a 13x9 inch pan.
Crumble cornbread and white bread with hands in a large bowl (may run white bread through blender).
Brown sausage in frying pan and drain and rinse when no longer pink. Chop onion in separate frying pan, simmer 10-15 minutes (do not brown).
Put sausage and onion in bowl with cornbread. Add thyme (may want more thyme, taste to check before adding eggs). Add beaten eggs to bowl. Add 1 cup of chicken broth. Pour just enough broth on cornbread mix to make moist, not wet. You may not use all the broth. Add a little salt and pepper.
Bake at 350˚ or the temperature the turkey bakes at (usually 325˚). Put stuffing in turkey (best if in turkey), or in a greased pan (if all the stuffing doesn’t fit in turkey, put extra in pan).
If in pan wrap foil over pan and cook for 30 minutes. Then remove foil and cook 10 more minutes.
3 boxes Jiffy Cornbread mix, or homemade (I double my cornbread recipe found here)
3 pieces of white bread, leave out overnight to dry out
2 packaged rolls of regular Jimmy Dean sausage
1 large Onion, diced
1/2 to 1 1/2 teaspoons of ground thyme (to taste)
2 eggs
2 cups chicken broth
Pepper (not a lot)
Bake cornbread the day before and leave out uncovered overnight. Bake according to package instructions in a 13x9 inch pan.
Crumble cornbread and white bread with hands in a large bowl (may run white bread through blender).
Brown sausage in frying pan and drain and rinse when no longer pink. Chop onion in separate frying pan, simmer 10-15 minutes (do not brown).
Put sausage and onion in bowl with cornbread. Add thyme (may want more thyme, taste to check before adding eggs). Add beaten eggs to bowl. Add 1 cup of chicken broth. Pour just enough broth on cornbread mix to make moist, not wet. You may not use all the broth. Add a little salt and pepper.
Bake at 350˚ or the temperature the turkey bakes at (usually 325˚). Put stuffing in turkey (best if in turkey), or in a greased pan (if all the stuffing doesn’t fit in turkey, put extra in pan).
If in pan wrap foil over pan and cook for 30 minutes. Then remove foil and cook 10 more minutes.
Mediterranean Chicken Couscous
(Southern Living)
Prep: 15 min., Cook: 5 min., Stand: 5 min. No pots and pans are required for this easy, no-mess recipe. Simply use a glass measuring cup to heat the broth in the microwave, place dry couscous in the serving bowl, and then add the broth. Once the remaining ingredients are stirred in, the dish is ready to serve.
1¼ cups low-sodium fat-free chicken broth
1 (5.6-ounce) package toasted pine nut couscous mix
3 cups chopped cooked chicken (about 1 rotisserie chicken)
¼ cup chopped fresh basil
1 (4-ounce) package crumbled feta cheese
1 pint grape tomatoes, halved
1½ Tablespoons fresh lemon juice
1 teaspoon grated lemon rind
¼ teaspoon pepper
Garnish with fresh basil leaves, optional
Heat broth and seasoning packet from couscous in the microwave on HIGH for 3 to 5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes. Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold. Garnish, if desired. Tip: You'll need to buy a 2/3-ounce package of fresh basil and 1 rotisserie chicken to get the right amount of basil and chicken for this recipe. Substitute 4 teaspoons of dried basil if you can't find fresh.
recipe & photo found here
Prep: 15 min., Cook: 5 min., Stand: 5 min. No pots and pans are required for this easy, no-mess recipe. Simply use a glass measuring cup to heat the broth in the microwave, place dry couscous in the serving bowl, and then add the broth. Once the remaining ingredients are stirred in, the dish is ready to serve.
1¼ cups low-sodium fat-free chicken broth
1 (5.6-ounce) package toasted pine nut couscous mix
3 cups chopped cooked chicken (about 1 rotisserie chicken)
¼ cup chopped fresh basil
1 (4-ounce) package crumbled feta cheese
1 pint grape tomatoes, halved
1½ Tablespoons fresh lemon juice
1 teaspoon grated lemon rind
¼ teaspoon pepper
Garnish with fresh basil leaves, optional
Heat broth and seasoning packet from couscous in the microwave on HIGH for 3 to 5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes. Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold. Garnish, if desired. Tip: You'll need to buy a 2/3-ounce package of fresh basil and 1 rotisserie chicken to get the right amount of basil and chicken for this recipe. Substitute 4 teaspoons of dried basil if you can't find fresh.
recipe & photo found here
Anything Gravy
(Oma J.)
Olive oil or butter
1 medium onion
Mushrooms
Water
3 Tablespoons flour
Beef or chicken bouillon
Sour cream
In olive oil or butter sauté onion until tender about 15-20 minutes. You may also add mushrooms with/onions and sauté.
Take ¼ cup cold water in a mug and add 3 Tablespoons flour and smooth with fork until very smooth no lumps. Set Aside.
Remove onions from pan. Measure 2 cups hot water and add 2 or 3 teaspoons of beef or chicken bouillon until dissolved. Add the bouillon mix to the pan that the onions were in and slowly with a whisk stir in the flour mixture until it is smooth and thickens. It has to come to a boil before it will thicken. (If any lumps use a strainer and return to pan).
When it is as thick as you want it return the onions and or mushrooms to pan and simmer. Before serving add ¼ to ½ cup sour cream and blend with whisk slowly. Do not boil again.
Olive oil or butter
1 medium onion
Mushrooms
Water
3 Tablespoons flour
Beef or chicken bouillon
Sour cream
In olive oil or butter sauté onion until tender about 15-20 minutes. You may also add mushrooms with/onions and sauté.
Take ¼ cup cold water in a mug and add 3 Tablespoons flour and smooth with fork until very smooth no lumps. Set Aside.
Remove onions from pan. Measure 2 cups hot water and add 2 or 3 teaspoons of beef or chicken bouillon until dissolved. Add the bouillon mix to the pan that the onions were in and slowly with a whisk stir in the flour mixture until it is smooth and thickens. It has to come to a boil before it will thicken. (If any lumps use a strainer and return to pan).
When it is as thick as you want it return the onions and or mushrooms to pan and simmer. Before serving add ¼ to ½ cup sour cream and blend with whisk slowly. Do not boil again.
Chicken Alabam
(Lion House Recipes)
4-8 pieces chicken
⅓ cup flour
½ teaspoon paprika
½ teaspoon salt
Dash of pepper
Dash of thyme, crushed
5 Tablespoons butter
¼ cup onion, chopped
1 cup chicken broth, or 1 cube/teaspoon bouillon in 1 cup water
½ cup light cream
¼ teaspoon lemon juice
2 Tablespoons pimientos
Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 Tablespoons melted butter and brown in oven, or shake off excess flour and sauté in about 3 Tablespoons cooking oil.
Sauté onion lightly in 2 Tablespoons butter for 5 minutes. Stir in excess flour from dredging chicken. Add chicken broth. Cook and stir until thickened. Add light cream and cook until smooth and thick. Add lemon juice, then pimento; blend well. Pour sauce over chicken in a 2-3 quart casserole; cover and bake 1 hour 15 minutes at 325˚, or until chicken is fork tender. Serve over cooked rice.
4-8 pieces chicken
⅓ cup flour
½ teaspoon paprika
½ teaspoon salt
Dash of pepper
Dash of thyme, crushed
5 Tablespoons butter
¼ cup onion, chopped
1 cup chicken broth, or 1 cube/teaspoon bouillon in 1 cup water
½ cup light cream
¼ teaspoon lemon juice
2 Tablespoons pimientos
Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 Tablespoons melted butter and brown in oven, or shake off excess flour and sauté in about 3 Tablespoons cooking oil.
Sauté onion lightly in 2 Tablespoons butter for 5 minutes. Stir in excess flour from dredging chicken. Add chicken broth. Cook and stir until thickened. Add light cream and cook until smooth and thick. Add lemon juice, then pimento; blend well. Pour sauce over chicken in a 2-3 quart casserole; cover and bake 1 hour 15 minutes at 325˚, or until chicken is fork tender. Serve over cooked rice.
Zesty Roasted Chicken & Potatoes
(Betty Crocker)
4-6 skinless boneless chicken breast halves
1 pound small red potatoes, cut in quarter
⅓ cup mayonnaise or salad dressing
3 Tablespoons Dijon mustard
½ teaspoon pepper
2 cloves garlic, crushed
Chopped fresh chives, if desired
Heat oven to 350˚. Grease pan or line with foil for easier clean up. Place chicken in pan and potatoes on top. Mix remaining ingredients except chives; brush over chicken and potatoes. Make sure both sides of the chicken are brushed with dressing.
Bake uncovered 40-45 minutes or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with chives.
4-6 skinless boneless chicken breast halves
1 pound small red potatoes, cut in quarter
⅓ cup mayonnaise or salad dressing
3 Tablespoons Dijon mustard
½ teaspoon pepper
2 cloves garlic, crushed
Chopped fresh chives, if desired
Heat oven to 350˚. Grease pan or line with foil for easier clean up. Place chicken in pan and potatoes on top. Mix remaining ingredients except chives; brush over chicken and potatoes. Make sure both sides of the chicken are brushed with dressing.
Bake uncovered 40-45 minutes or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with chives.
Zippy Black Bean Burritos
(Denise G.)
2 teaspoons olive oil
1 chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, crushed
1 Tablespoon red wine vinegar
1 can diced tomatoes (15 ounces), drained
1 can green chilies, drained
1 can black beans, rinsed & drained
Shredded cheddar cheese
Flour Tortillas
Heat oil in a large saucepan over med-high heat. Add bell pepper, cumin, oregano, and garlic; cook 3 minutes stirring frequently. Stir in vinegar and tomatoes. Reduce heat to medium and cook 10 minutes. Stir in beans; cook 5 minutes or until heated through. Warm tortillas, and spoon ½ cup bean mixture and some cheese in center of each.
2 teaspoons olive oil
1 chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, crushed
1 Tablespoon red wine vinegar
1 can diced tomatoes (15 ounces), drained
1 can green chilies, drained
1 can black beans, rinsed & drained
Shredded cheddar cheese
Flour Tortillas
Heat oil in a large saucepan over med-high heat. Add bell pepper, cumin, oregano, and garlic; cook 3 minutes stirring frequently. Stir in vinegar and tomatoes. Reduce heat to medium and cook 10 minutes. Stir in beans; cook 5 minutes or until heated through. Warm tortillas, and spoon ½ cup bean mixture and some cheese in center of each.
***Shrimp Creole***
(Papa J.)
1 Tablespoon olive oil,
1 small onion, diced
1 green bell pepper, chopped (optional)
1 clove garlic, minced
1 can whole tomatoes (processed in blender), 24 ounces
1 can tomato paste, 6 ounces
1/2 teaspoon Oregano
1 teaspoon Parsley
1/2 teaspoon Basil
1/2 teaspoon Salt
1/4 teaspoon Pepper
2-3 Bay leaves
1 pound shrimp, cut in small pieces (peeled & de-veined)
Tabasco Sauce (to taste, I do a few shakes)
Rice
Sauté onion and bell pepper in olive oil; 4 to 5 minutes, until softened. Add garlic for 1 minute, stirring constantly. Next add pureed tomatoes, tomato paste, and spices. Mix well. Simmer for 45 minutes with lid on, stirring occasionally.
Add shrimp and simmer with cover on 10 minutes, or until shrimp is pink. Add a few shakes of Tabasco Sauce and remove bay leaves. Serve over rice, add more Tabasco as needed.
1 Tablespoon olive oil,
1 small onion, diced
1 green bell pepper, chopped (optional)
1 clove garlic, minced
1 can whole tomatoes (processed in blender), 24 ounces
1 can tomato paste, 6 ounces
1/2 teaspoon Oregano
1 teaspoon Parsley
1/2 teaspoon Basil
1/2 teaspoon Salt
1/4 teaspoon Pepper
2-3 Bay leaves
1 pound shrimp, cut in small pieces (peeled & de-veined)
Tabasco Sauce (to taste, I do a few shakes)
Rice
Sauté onion and bell pepper in olive oil; 4 to 5 minutes, until softened. Add garlic for 1 minute, stirring constantly. Next add pureed tomatoes, tomato paste, and spices. Mix well. Simmer for 45 minutes with lid on, stirring occasionally.
Add shrimp and simmer with cover on 10 minutes, or until shrimp is pink. Add a few shakes of Tabasco Sauce and remove bay leaves. Serve over rice, add more Tabasco as needed.
***Calabactas***
(Heather C.)
4-6 zucchini, chopped
1 large onion, chopped
2 medium tomato, chopped
1 cup corn
Monterrey Jack cheese
Flour Tortillas
Salt
Pepper
Sauté onion and zucchini until onion is clear. Drain. Lower heat and add corn and tomato. Sprinkle with pepper and salt. Add mixture to a warmed tortilla, or use a lettuce leaf for lettuce wraps. Add cheese if desired. Also great as a dip with tortilla chips.
4-6 zucchini, chopped
1 large onion, chopped
2 medium tomato, chopped
1 cup corn
Monterrey Jack cheese
Flour Tortillas
Salt
Pepper
Sauté onion and zucchini until onion is clear. Drain. Lower heat and add corn and tomato. Sprinkle with pepper and salt. Add mixture to a warmed tortilla, or use a lettuce leaf for lettuce wraps. Add cheese if desired. Also great as a dip with tortilla chips.
Shrimp Fried Rice
(Papa J.)
Bacon, 3-5 pieces cooked and crumbled (optional)
2 cups cooked rice
1 large onion, chopped
1-2 raw carrots, grated
1-2 cups raw peeled shrimp, chopped
2-3 eggs beaten
soy sauce
salt & pepper
Sauté onion in oil. Grate carrot and cook with onion. If using bacon cook bacon first, remove from pan and place on paper towels to dry. Then add onion and carrot to the bacon grease and saute. Add some oil to the pan if bacon did not produce enough grease. Add chopped shrimp to pan with onion and add some soy sauce. Cover with lid about 3 minutes to cook shrimp. Add eggs and stir until egg is firm and shrimp are pink. Then add rice and more soy sauce, salt, pepper, and crumbled bacon. Stir well and cover. Cook very low, just until warm and add soy sauce to taste about 5 to 10 minutes.
Bacon, 3-5 pieces cooked and crumbled (optional)
2 cups cooked rice
1 large onion, chopped
1-2 raw carrots, grated
1-2 cups raw peeled shrimp, chopped
2-3 eggs beaten
soy sauce
salt & pepper
Sauté onion in oil. Grate carrot and cook with onion. If using bacon cook bacon first, remove from pan and place on paper towels to dry. Then add onion and carrot to the bacon grease and saute. Add some oil to the pan if bacon did not produce enough grease. Add chopped shrimp to pan with onion and add some soy sauce. Cover with lid about 3 minutes to cook shrimp. Add eggs and stir until egg is firm and shrimp are pink. Then add rice and more soy sauce, salt, pepper, and crumbled bacon. Stir well and cover. Cook very low, just until warm and add soy sauce to taste about 5 to 10 minutes.
***Citrus Baked Halibut***
(Better Homes and Gardens)
1 pound fresh or frozen halibut steaks, ¾ inch thick
1 Tablespoon butter
⅓ cup finely chopped onion (1 small)
1 clove garlic, minced
2 Tablespoon snipped fresh parsley
2 teaspoon finely shredded orange peal
¼ teaspoon salt
⅛ teaspoon pepper
¼ cup orange juice
1 Tablespoon lemon juice
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Arrange in a 2-quart square baking dish.
In a small saucepan melt margarine; add onion and garlic. Cook till tender; remove from heat. Stir in parsley, orange peel, salt and pepper; spoon over fish. Sprinkle orange and lemon juices over fish. Bake covered, in a 400˚ oven for 15 to 20 minutes or until fish flakes easily with a fork. Spoon pan juices over fish. Makes 4 servings.
1 pound fresh or frozen halibut steaks, ¾ inch thick
1 Tablespoon butter
⅓ cup finely chopped onion (1 small)
1 clove garlic, minced
2 Tablespoon snipped fresh parsley
2 teaspoon finely shredded orange peal
¼ teaspoon salt
⅛ teaspoon pepper
¼ cup orange juice
1 Tablespoon lemon juice
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Arrange in a 2-quart square baking dish.
In a small saucepan melt margarine; add onion and garlic. Cook till tender; remove from heat. Stir in parsley, orange peel, salt and pepper; spoon over fish. Sprinkle orange and lemon juices over fish. Bake covered, in a 400˚ oven for 15 to 20 minutes or until fish flakes easily with a fork. Spoon pan juices over fish. Makes 4 servings.
Delicious Beef and Rice
(Mormon Cooking)
1 pound ground beef
1 cup rice (white)
1 small onion, chopped (we prefer onion powder, several shakes)
1 teaspoon salt
1 teaspoon paprika
2 teaspoon pepper
2 cups tomato juice
1 1/2 cups hot water
2 cup grated cheese (cheddar)
Brown ground beef with rice and onion, stirring until no longer pink. Add remaining ingredients (except cheese) with 1½ cups boiling water. Bake covered with foil, not glass lid, at 350˚ for 60-90min, or depending on when the rice is done. Top with cheese to serve.
1 pound ground beef
1 cup rice (white)
1 small onion, chopped (we prefer onion powder, several shakes)
1 teaspoon salt
1 teaspoon paprika
2 teaspoon pepper
2 cups tomato juice
1 1/2 cups hot water
2 cup grated cheese (cheddar)
Brown ground beef with rice and onion, stirring until no longer pink. Add remaining ingredients (except cheese) with 1½ cups boiling water. Bake covered with foil, not glass lid, at 350˚ for 60-90min, or depending on when the rice is done. Top with cheese to serve.
Oma's Spaghetti Sauce
(Oma J.)
2 Tablespoons olive oil
Onion, 2-3 rings chopped
3 garlic cloves, sliced
2 cans whole peeled tomatoes, 28 ounces each
3 cans tomato paste, 6 ounces each
½ teaspoon basil
½ teaspoon oregano
Garlic salt (or garlic powder)
Pepper
3 teaspoons sugar
Add oil in pan on medium low. Add onion and garlic into the pot and cook about 5 minutes. Blend whole tomatoes in blender and add to pot along with the paste.
Add basil, oregano, garlic salt, and a little salt and pepper. Stir with spoon until very smooth. Add sugar (sometimes tomatoes are not very sweet) taste sauce to see if it is bitter. If so, then add more sugar, about 2 teaspoons and stir. Let sauce simmer with a lid cracked about an hour and half, stirring occasionally.
Meatballs: Sprinkle the meat with a little salt and pepper, then put into frying pan on medium low. Cook about 20 minutes with cover on, check often. After they are through cooking add them to the sauce. When you add the meatballs cook sauce another 30 minutes.
2 Tablespoons olive oil
Onion, 2-3 rings chopped
3 garlic cloves, sliced
2 cans whole peeled tomatoes, 28 ounces each
3 cans tomato paste, 6 ounces each
½ teaspoon basil
½ teaspoon oregano
Garlic salt (or garlic powder)
Pepper
3 teaspoons sugar
Add oil in pan on medium low. Add onion and garlic into the pot and cook about 5 minutes. Blend whole tomatoes in blender and add to pot along with the paste.
Add basil, oregano, garlic salt, and a little salt and pepper. Stir with spoon until very smooth. Add sugar (sometimes tomatoes are not very sweet) taste sauce to see if it is bitter. If so, then add more sugar, about 2 teaspoons and stir. Let sauce simmer with a lid cracked about an hour and half, stirring occasionally.
Meatballs: Sprinkle the meat with a little salt and pepper, then put into frying pan on medium low. Cook about 20 minutes with cover on, check often. After they are through cooking add them to the sauce. When you add the meatballs cook sauce another 30 minutes.
Meatloaf
(Oma J.)
1 pound ground beef
¼ cup ketchup (or just a good squirt)
¼ cup chopped onion (powdered onion if preferrred)
1 egg, beaten
¼ cup milk
Salt and pepper (a few shakes)
Some Worcestershire sauce, couple of shakes (optional)
1 cup Italian bread crumbs
Tomato paste or bacon
Water
Mix beef, ketchup, onion, egg, milk, salt, pepper, and Worcestershire sauce in bowl. Mix slowly and pour in Italian bread crumbs. May need more bread crumbs, add until mixture is not wet or runny. Shape into loaf pan. Put 2 stripes of bacon over the meat or spoon some tomato paste over the meat. Add ¼ cup water in the pan to prevent burning. Bake at 350˚ for 1 hour and 30 minutes.
1 pound ground beef
¼ cup ketchup (or just a good squirt)
¼ cup chopped onion (powdered onion if preferrred)
1 egg, beaten
¼ cup milk
Salt and pepper (a few shakes)
Some Worcestershire sauce, couple of shakes (optional)
1 cup Italian bread crumbs
Tomato paste or bacon
Water
Mix beef, ketchup, onion, egg, milk, salt, pepper, and Worcestershire sauce in bowl. Mix slowly and pour in Italian bread crumbs. May need more bread crumbs, add until mixture is not wet or runny. Shape into loaf pan. Put 2 stripes of bacon over the meat or spoon some tomato paste over the meat. Add ¼ cup water in the pan to prevent burning. Bake at 350˚ for 1 hour and 30 minutes.
***Poppy Seed Chicken***
(Oma J.)
One of the first dinner recipes I ever made.
2-3 boneless, skinless chicken breasts
1 can cream of chicken soup (I use Campbell's "healthy request" soups)
1 can cream of mushroom soup
8 ounces sour cream (best with regular, not low fat)
1 stack crushed Ritz crackers
¼ cup melted butter
1 Tablespoon poppy seeds
rice or egg noodles
Boil chicken breasts for about 10 minutes, until white. Cube chicken into bitesize pieces. Combine chicken with soups and sour cream in bowl and mix together (light soups and regular sour cream work well together). Grease a casserole dish and pour chicken mixture into the pan. For the topping pour the melted butter in small bowl, stir in crushed crackers, and then stir in poppy seeds. Spread cracker topping on top of chicken mix and bake at 350˚ for 30 to 35 minutes. Serve over rice or egg noodles.
One of the first dinner recipes I ever made.
2-3 boneless, skinless chicken breasts
1 can cream of chicken soup (I use Campbell's "healthy request" soups)
1 can cream of mushroom soup
8 ounces sour cream (best with regular, not low fat)
1 stack crushed Ritz crackers
¼ cup melted butter
1 Tablespoon poppy seeds
rice or egg noodles
Boil chicken breasts for about 10 minutes, until white. Cube chicken into bitesize pieces. Combine chicken with soups and sour cream in bowl and mix together (light soups and regular sour cream work well together). Grease a casserole dish and pour chicken mixture into the pan. For the topping pour the melted butter in small bowl, stir in crushed crackers, and then stir in poppy seeds. Spread cracker topping on top of chicken mix and bake at 350˚ for 30 to 35 minutes. Serve over rice or egg noodles.
Tuesday, April 24, 2007
Emergency Substitutions
Apple pie spice, 1 teaspoon
½ teaspoon ground cinnamon plus ¼ teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and dash ground cloves or ginger
Baking powder, 1 teaspoon
½ teaspoon cream of tartar plus ¼ teaspoon baking soda
Bread crumbs, fine dry, ¼ cup
¾ cup soft bread crumbs, ¼ cup cracker; or ¼ cup cornflake crumbs
Broth, beef of chicken, 1 cup
1 teaspoon or 1 cube instant beef of chicken bouillon plus 1 cup hot water
Buttermilk, 1 cup
1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using); or 1 cup plain yogurt
Cajun spice, 1 Tablespoon
½ teaspoon white pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground red pepper, ½ teaspoon paprika, and ½ teaspoon black pepper
Chocolate, semisweet, 1 ounce
3 Tablespoons semisweet chocolate pieces; or 1 ounce unsweetened chocolate plus 1 Tablespoon granulated sugar
Chocolate, sweet baking, 4 ounces
¼ cup unsweetened cocoa powder plus 1/3 cup granulated sugar and 3 Tablespoons shortening
Chocolate, unsweetened, 1 ounce
3 Tablespoons unsweetened cocoa powder plus 1 Tablespoon cooking oil or shortening; melted
Cornstarch, 1 Tablespoon (for thickening)
2 Tablespoons all-purpose flour
Corn syrup, 1 cup
1 cup granulated sugar plus ¼ cup water
Egg, 1 whole
2 egg whites; 2 egg yolks; or 1/4 cup frozen egg product thawed
or
1 Tablespoon flax seeds ground and 3 Tablespoons water, mixed and let stand a few minutes
Flour, cake, 1 cup
1 cup minus 2 Tablespoons all-purpose flour
Flour, self-rising, 1 cup
1 cup all-purpose flour plus 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda
Garlic, 1 clove
½ teaspoon bottled minced garlic, or 1/8 teaspoon garlic powder
Gingerroot, grated, 1 teaspoon
¼ teaspoon ground ginger
Half-and-half or light cream, 1 cup
1 tablespoon melted butter or margarine plus enough whole milk to make 1 cup
Herb, dried, 1 teaspoon
½ teaspoon ground herb
Herb, snipped fresh, 1 Tablespoon
½ to 1 teaspoon dried herb, crushed
Honey, 1 cup
1¼ cups granulated sugar plus ¼ cup water
Lemon juice, 1 teaspoon
½ teaspoon vinegar
Margarine, 1 cup
1 cup butter, or 1 cup shortening plus ¼ teaspoon salt, if desired
Milk, whole, 1 cup
½ cup evaporated milk plus ½ cup water or 1 cup water plus 1/3 cup nonfat dry milk powder
Molasses, 1 cup
1 cup honey
Mustard, dry, 1 teaspoon (in cooked mixtures)
1 Tablespoon prepared mustard
Onion, chopped, 1 small (1/3 cup)
1 teaspoon onion powder, or 1 Tablespoon dried minced onion
Poultry seasoning, 1 teaspoon
3/4 teaspoon dried sage, crushed plus ¼ teaspoon dried thyme or marjoram, crushed
Pumpkin pie spice, 1 teaspoon
½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground allspice, and 1/8 teaspoon ground nutmeg
Sour cream, dairy, 1 cup
1 cup plain yogurt
Sugar, granulated, 1 cup
1 cup packed brown sugar, or 2 cups sifted powdered sugar
Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon dried oregano (optional)
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Tomato juice, 1 cup
½ cup tomato sauce plus ½ cup water
Tomato sauce, 2 cups
¾ cup tomato paste plus 1 cup water
Yeast, active dry, 1 package
1 cake compressed yeast
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