Thursday, December 18, 2008
2 large sweet potatoes
2 oz cream cheese
2 T. milk
1 T. brown sugar
1/4 t. cinnamon
1/2 c. chopped pecans
Cut potatoes in half lengthwise and bake facedown on a foil-lined pan for 30-35 minutes at 425. Scoop out centers leaving a 1/4 inch shell. Add cream cheese, milk, sugar and cinnamon to potatoes. Mash until blended. Spoon potato mixture back into shells; top with nuts. Bake 8 minutes or until heated through and nuts are toasted.
1 c. butter
1 1/2 c. sugar
1 egg, beaten
1 T. molasses
2 t. baking soda
1 T. warm water
3 c. sifted flour
2 t. ginger
2 t. cinnamon
1 t. cloves
Cream the butter and add the sugar gradually creaming continually. Beat in the egg and molasses and add the soda dissolved in warm water. Fold in sifted dry ingredients, mix well. Chill for several hours. Roll and cut out. Place a piece of blanched almond in the center of each and bake on a greased cookie sheet at 400 for 6-8 minutes or until done. Yields 4 dozen medium cookies.
Thursday, December 11, 2008
We made dipped Oreos to give to our neighbors as gifts this year. I just melted candy chips in the double boiler and dipped the Oreos in. I used a bamboo skewer to hold the Oreos and a spatula to cover them with the melted candy. This worked well for the mint chips I used, but the white chocolate was very thick and much more difficult to work with. As a result, they aren't as pretty.
I figured the cost of this project out to be 16.66 cents per Oreo. 2 12 ounce bags of chips covered 1 package of (45) Oreos. John and Maggie decorated the bags, which we already had.
Wednesday, November 26, 2008
I needed Pumpkin Pie Spice today and I found this great recipe for it. I needed 1 1/4 t. (I was 2/3-ing a recipe) and it made the calculation for me. Awesome! If you ever need Pumpkin Pie Spice, check out this site.
Monday, November 17, 2008
1/2 lb. chicken breast, cut into 1/2 inch pieces
1/2 lb. sausage cut into 1/2 inch slices
1 can great northern beans, drained
1 can kidney beans, drained
1 can diced tomatoes with garlic
1 T. brown sugar
4 green onions, sliced
Brown chicken in skillet. Add sausage, beans, tomatoes and brown sugar. Cook 8-10 minutes until chicken is cooked through. Top with green onions. Serve with french bread.
Sunday, October 26, 2008
Stir in flour mixture. Spread cake batter on a jelly roll pan greased, covered in waxed paper, and greased and floured. Bake at 375 for 13-15 minutes or until cake springs back when touched. Turn cake onto a kitchen towel sprinkled with 1/4 c. powdered sugar. Peel off waxed paper and roll cake up with towel. Set on cooling rack to cool.
Update: I have tried just rolling the warm roll in the waxed paper, unrolling to add filling, then rolling and peeling. It worked fine.
Unroll cake and spread with cream cheese mixture. Roll cake up. Recipe said to wrap in plastic wrap and refrigerate 1 hour, but ate it warm immediately.
Wednesday, October 8, 2008
This is a special fall breakfast at our house. We call them muffins so we can feed them to our nieces and nephews for breakfast, but secretly they’re cupcakes ;)
spice cake mix
15 oz can pumpkin
1 1/3 c. water
4 oz cream cheese, softened
1 t. milk
2 cups powdered sugar
Mix cake mix, pumpkin, eggs and water and beat thoroughly. Fill muffin tins 2/3 full. Bake at 350 for about 18 minutes – until toothpick comes out clean.
While the muffins are cooking, beat cream cheese with 1 t. milk and add powdered sugar until the frosting is smooth enough to spread easily. Frost muffins and eat warm.
Makes about 28-30.
Monday, October 6, 2008
I've made this Rachael Ray knockoff a few times and it's delicious. (Original recipe here) It isn't really a 30-minute meal though. I used brown rice, ground ginger, and much less chicken.
Monday, September 22, 2008
Stir together flours, brown sugar, baking powder, cinnamon, ginger and salt. Make a well in center of flour mixture. In a bowl beat egg; stir in oil, yogurt, and vanilla. Add all at once to flour mixture; stir just until moistened. Stir in pear.
Lightly grease twelve muffin cups or line with paper bake cups; fill two-thirds full. For topping, combine walnuts and the 2 tablespoons brown sugar; sprinkle onto batter in cups. Bake in a 400 degree F oven about 20 minutes or until golden. Serve warm. Makes 12 muffins.
Wednesday, September 17, 2008
In a medium saucepan, bring water, margarine and salt to a boil. Remove from heat and stir in flour. Add eggs, beating between each. Spread batter on a greased jelly roll pan and bake at 400 for 15-20 minutes. Prick bubbles with a fork every 5 minutes.
Beat cream cheese with pudding and milk. Lumps will remain. Spread filling over cooled crust. Spread whipped topping on filling. Drizzle with chocolate syrup just before serving.
Friday, September 12, 2008
Combine first three ingredients in a medium saucepan. Whisk in cold milk. Cook, stirring, over low heat until mixture thickens. Remove from heat and stir in vanilla.
I use skim milk to make this and it isn't as thick as you're used to. The deliciousness makes up for this fact, but if you want your pudding thicker you can:
- Use milk with more fat in it.
- Wait for it to cool before eating it.
- Stir in the optional 1/4 c. peanut butter. It's good with the peanut butter, but I prefer it without.
Sunday, September 7, 2008
2 c. uncooked whole wheat pasta
1 chicken breast, cut into bite-sized pieces
1 1/4 c. salsa
1 1/2 c. sliced bell peppers
1 can corn
1 c. shredded cheese
Cook pasta according to package directions. Cook chicken for 2 minutes in skillet. Add salsa, peppers and corn to skillet. Bring to a boil and simmer for 10 minutes or until chicken is cooked through. Drain pasta and add to skillet. Mix and sprinkle with cheese. Remove from heat and let sit for 1 minute to melt cheese.
John likes Aunt Pat's jam, because it is blended and not chunky at all. Here's her recipe - makes 6 half pints.
4 cups chopped peaches, blend in blender until smoothie consistency
1/4 c. lemon juice
1 package pectin
Cook until boiling hard, stirring constantly.
6 cups sugar
Add all at once and boil hard for 1 minute, stirring constantly.
Friday, September 5, 2008
1 container piña colada yogurt
1 1/2 to 2 T. lime juice
1 t. Caribbean jerk seasoning
3 c. spinach leaves
2 c. cubed cooked chicken
1 c. shredded Mozzarella cheese
1 can black beans, drained, rinsed
1 1/2 c.diced mango
1/2 c. chopped tomatoes
1 c. shredded Cheddar cheese
1/2 c. thinly sliced green onions (8 medium)
1/2 c. cashews
1. In small bowl, mix dressing ingredients until well blended.
2. In 3- or 4-quart clear glass serving bowl, layer salad ingredients in order listed, except cashews. Spoon dressing evenly over salad; sprinkle cashews over top.
Saturday, August 30, 2008
I got this recipe (and the zucchini!) from my mother-in-law. It is full of processed, packaged food and is quite fattening, but oh-so-good. I use reduced-fat soup and sour cream. Also, the original recipe called for 1 cube of butter to be melted and mixed with the stuffing mix. I found that completely unecessary and substituted water for half the butter. It turned out great and next time I will try using 1 c. water instead of any butter.
1/4 c. chopped onion (optional)
6 c. sliced zucchini
1 can cream of chicken soup
1 c. shredded cheese
1 c. sour cream
1 package stuffing mix
4 T. melted butter
1/2 c. water
Boil onion and zucchini in water for 5 minutes. Drain. Combine cheese, soup, sour cream and add the drained zucchini and onion. Melt butter, combine with stuffing. Divide stuffing in half.
Put half of the stuffing on bottom of casserole dish. Put zicchini mixture on top. Put the other half of stuffing on top. Bake at 350 for 30 minutes.
Wednesday, August 27, 2008
1 c. flour
2 T. sugar
1 1/2 t. baking powder
1/4 t. salt.
Cut in 1/4 c. butter till mixture resembles coarse crumbs. Combine 1/4 c. milk and 1 slightly beaten egg. Add all at once to dry ingredients, stirring just to moisten. Set aside. Prepare filling. Pour filling into baking dish. Immediately spoon on biscuit topper in 6 mounds. Bake at 400 for 20-25 minutes. Serve warm with cream or ice cream. Make 6 servings.
1 1/2 T. cornstarch
1/4 t. ground mace
1/2 c. brown sugar
1/2 c. water
Cook and stir till thickened. Add:
4 cups sliced peaches
1 T. lemon juice
1 T. butter
Cook till peaches are hot, about 5 minutes.
Wednesday, August 20, 2008
I altered this quite a bit to fit what I had on hand - very typical of me. I change recipes to make them easier, cheaper, and faster to make with what I have. The original recipe called for cubed chicken or turkey, yellow squash and carrot puree and bigger tortillas. I used leftover pot roast and leftover homemade butternut squash puree (ie. baby food). I also tried using whole wheat tortillas and corn tortillas, and both were equally delicious.
1 c. shredded beef
1/2 c. shredded cheese
1/2 c. squash puree
4 ounces cream cheese
1/2 t. garlic salt
whole wheat or corn tortillas
Stir together ingredients. If using corn tortillas, roll with 2 Tablespoons of filling inside. If using flour tortillas, cut in half and place one half on work surface with straight edge facing you. Spread two tablespoons of the filling along the straight edge. Starting at the edge, roll the tortilla into a cigar shape, completely enclosing the filling. Place seam-side down on baking sheet and bake at 340 until tortillas begin to brown.
Monday, August 18, 2008
1/4 t. cayenne pepper (optional)
dash cayenne pepper
Thursday, August 14, 2008
2 ounces fresh jalapeno pepper, sliced
1/2 teaspoon ground cumin
2 tablespoons lemon juice
3 cloves garlic, minced
Tuesday, August 5, 2008
Deliciousness in a pan: if you love BBQ chicken pizza and have a working oven, then nothing should be stopping you from making this at home. It is so easy and so good. I'm even including my no-fail pizza dough recipe in case you go all out on the from-scratch-ness.
2 T. olive oil
1/2 pound chicken
2/3 c. barbecue sauce
1 recipe pizza dough (or frozen, or premade)
3/4 c. shredded Gouda (I left this out and used 2 c. mozzarella instead)
1 c. shredded mozzarella
3/4 c. shredded parmesan
1/2 medium red onion, thinly sliced
3 T. chopped fresh cilantro
Preheat oven to 400. Heat oil in a large skillet over medium-high heat. Add chicken and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 T. barbecue sauce. Set aside.
On a floured surface roll out dough and place on a greased sheet pan. Shape to fill the sheet pan. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda, mozzarella, Parmesan, onions and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.
I call this no-fail pizza dough because I've messed it up in countless ways and it still remains delicious. I've overcooked it, undercooked it, used bad yeast, you name it. Delicious. I think it's the garlic. Another great thing about this recipe is that you don't have to rise the dough if you are in a hurry. Just roll it on the pan and bake.
1 c. warm water
1 T. yeast
1 T. sugar
2 T. oil
3 c. flour
2 t. crushed garlic
1 t. basil (I omit this for the BBQ chicken pizza)
1 t. salt
Dissolve yeast in a bowl with warm water. Add sugar, salt and oil and spices as desired. Mix well. Gradually add flour to form a stiff dough. Knead on a floured surface until smooth.
Rising (optional): Place in greased bowl. Turn dough over to grease top; cover and let rise until double.
Divide dough in half for two medium pizzas, or roll out entire dough for 9x13 pan 1/4-1/2 in. thick. Cover with pizza sauce. Ad your choice of cheese and toppings. Bake at 400 for 15-20 minutes.
Sunday, August 3, 2008
Butter 9” X 9” X 2” pan. Heat corn syrup & butter to boiling in 3 quart saucepan. Remove from heat. Add chocolate chips & vanilla. Stir until chocolate is melted. Fold in cereal gradually until covered. Fold in marshmallows. Turn cereal mixture into pan & press with buttered back of spoon. Let stand at room temperature at least 1 hour. Cut into bars.
Thursday, July 24, 2008
1/3 c. milk
1/2 t. cinnamon
1/2 t. sugar
4 pieces of bread
1/2 c. flaked coconut
Soak bread in mixture for 1 minute each side. Coat both sides in coconut. Bake on a greased cookie sheet at 475° for 5 minutes each side.
Serve with diced mango, raspberries and whipped topping.
Monday, June 30, 2008
2 c. plain yogurt
1 c. sugar
1 c. buttermilk
2 T. lemon juice
1 lemon zest
16 graham crackers broken in half
Shredded coconut (optional)
In a large bowl, whisk together the yogurt, sugar, buttermilk, lemon juice, and lemon zest. Transfer to a small bowl, cover and freeze for 1 – 1 ½ hours until the mixture starts to thicken.
Scoop out and press about ¼ c. of the semifrozen yogurt mixture between two graham cracker squares. Wrap each in waxed paper and freeze 30 minutes or until firm.
If using coconut, put some on a plate and dip all four edges of the sandwich to coat.
So, these were incredibly delicious and easy to make. I got tired of making sandwiches halfway through and we ate the rest of the frozen yogurt from the bowl. Also, I used lime instead of lemon because I had some leftover from the Caribbean Chicken Salad. So it tasted like key lime pie. This recipe is from the Deceptively Delicious cookbook, but there is nothing weird hidden in it.
John: What is this green stuff? Broccoli?
Susie: Yeah, it's from the Deceptively Delicious cookbook. (It was actually lime zest.)