15 cups popped popcorn (2/3 cup unpopped)
1 c brown sugar
1/3 c butter
1/4 maple syrup or molasses
1/2 tsp salt
1/2 tsp baking soda
Heat oven to 200* Divide popcorn between 2 ungreased rectangular pans, 13x9x2. Heat brown sugar, buttery, syrup/molasses and salt in a 3-qt sauce pan (or larger if you tend to walk away from the stove) over medium heat, stirring occasionally until bubbly around edges. Cook 5 minutes stirring occasionally; remove from heat. Stir in baking soda.
Pour mixture over popcorn; stir until well coated. Bake 1 hour stirring about every 15 minutes.
Sunday, January 6, 2013
Gingerbread Muffins
Yumm! A favorite in our house!
1/4 c packed brown sugar
1/2 c molasses
1/3 c milk
1/3 c vegetable oil
1 egg
2 c flour
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground allspice
Heat oven to 400* Line muffin cups with foil liners.
Beat brown sugar, molasses, milk, oil, and egg in large bowl. Stir in remaining ingredients until flour is just moistened.
Divide batter evenly among muffin cups. Bake 18-20 minutes. Immediately remove from to pan to wire rack. So yummy when served warm!
Drizzle powdered sugar/water mixture glaze over top when serving! (That the way the kids like them!)
1/4 c packed brown sugar
1/2 c molasses
1/3 c milk
1/3 c vegetable oil
1 egg
2 c flour
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground allspice
Heat oven to 400* Line muffin cups with foil liners.
Beat brown sugar, molasses, milk, oil, and egg in large bowl. Stir in remaining ingredients until flour is just moistened.
Divide batter evenly among muffin cups. Bake 18-20 minutes. Immediately remove from to pan to wire rack. So yummy when served warm!
Drizzle powdered sugar/water mixture glaze over top when serving! (That the way the kids like them!)
Morning Glory Oven French Toast & Cranberry Raspberry Topping
From Betty Crocker Best Christmas
For French Toast:
3 Eggs
3/4 c milk
1 TBS granulated sugar
1/4 tsp salt
1/4 tsp cinnamon
18 slices of French bread, 1/2 thick (about one loaf)
Powdered sugar if desired
Heat oven to 500*
Beat eggs, milk, granulated sugar, salt, and cinnamon in small bowl with fork.
Dip bread into egg mixture; place on plate. Lightly grease cookie sheet. Heat cookie sheet in oven for 1 minute. Remove from oven and place dipped bread on hot sheet.
Bake 5-8 minutes or until bottoms are golden brown. Turn bread; bake 2-4 minutes longer or until golden brown. Sprinkle with powdered sugar and serve with topping.
Cranberry Raspberry Topping
*To save time I usually make this the day before and just rewarm when serving*
1 pk (10 oz) frozen raspberries, thawed.
1 c sugar
1 cup fresh or frozen cranberries
Drain raspberries, reserving 1/2 c juice. Mix juice and sugar in 2-qt sauce pan. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve warm or cool.
For French Toast:
3 Eggs
3/4 c milk
1 TBS granulated sugar
1/4 tsp salt
1/4 tsp cinnamon
18 slices of French bread, 1/2 thick (about one loaf)
Powdered sugar if desired
Heat oven to 500*
Beat eggs, milk, granulated sugar, salt, and cinnamon in small bowl with fork.
Dip bread into egg mixture; place on plate. Lightly grease cookie sheet. Heat cookie sheet in oven for 1 minute. Remove from oven and place dipped bread on hot sheet.
Bake 5-8 minutes or until bottoms are golden brown. Turn bread; bake 2-4 minutes longer or until golden brown. Sprinkle with powdered sugar and serve with topping.
Cranberry Raspberry Topping
*To save time I usually make this the day before and just rewarm when serving*
1 pk (10 oz) frozen raspberries, thawed.
1 c sugar
1 cup fresh or frozen cranberries
Drain raspberries, reserving 1/2 c juice. Mix juice and sugar in 2-qt sauce pan. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve warm or cool.
Lobster Bisque
3 Tbs butter
1 small onion chopped
3 Tbs flour
1 Tbs chopped fresh parsley
1/2 tsp salt
1/8 tsp pepper
2 c milk
1 c chicken broth
1-1/4 cups chopped fresh or frozen (thawed) lobster (or more because you really like lobster!)
Melt butter in 3qt sauce pan over low heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour, parsley, salt and pepper. Cook, stirring constantly until mixture is bubbly; remove from heat.
Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir about 1 minute. Stir in lobster. Heat to boiling; reduce heat. Simmer about 3 minutes, stirring frequently until lobster is white
Serves 4. (Easily doubled!)
1 small onion chopped
3 Tbs flour
1 Tbs chopped fresh parsley
1/2 tsp salt
1/8 tsp pepper
2 c milk
1 c chicken broth
1-1/4 cups chopped fresh or frozen (thawed) lobster (or more because you really like lobster!)
Melt butter in 3qt sauce pan over low heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour, parsley, salt and pepper. Cook, stirring constantly until mixture is bubbly; remove from heat.
Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir about 1 minute. Stir in lobster. Heat to boiling; reduce heat. Simmer about 3 minutes, stirring frequently until lobster is white
Serves 4. (Easily doubled!)
Wednesday, January 27, 2010
Honey Chicken Skewers
Tonight we tried this new recipes Honey Chicken Skewers I'll be honest though...there were no skewers...Small children and pointy wooden sticks don't mix well :) Here's the recipe w/out the corn as it was shown on Realsimple.com
1/2 c ketchup (organic in this house)
2 T honey
1 T Worcestershire sauce
1-1/2lbs of boneless skinless chicken breast (I just used 2 whole chicken breasts)
salt & pepper
oil for the grill
Place 20 eight inch wooden skewers to soak. Heat grill to med high. In a small bowl mix mix together ketchup, honey and worcestershire sauce; set aside. Slice the chicken lengthwise into 20 half-inch thick strips and thread each strip onto a skewer. Season with salt & pepper. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked thru ~ about 6-8 min. Baste with the ketchup mixture during the last 2 min.
** some notes. Mine were probably a little thicker than 1/2 inch ~ and if you do keep them thicker the skewers aren't necessary (saving you some time!). Also our grill is buried in snow so I used our cast iron grill pan in the oven. It took a bit longer in the oven, but it worked great otherwise! I served this with just some corn on the cob. This recipe is said to serve four.
1/2 c ketchup (organic in this house)
2 T honey
1 T Worcestershire sauce
1-1/2lbs of boneless skinless chicken breast (I just used 2 whole chicken breasts)
salt & pepper
oil for the grill
Place 20 eight inch wooden skewers to soak. Heat grill to med high. In a small bowl mix mix together ketchup, honey and worcestershire sauce; set aside. Slice the chicken lengthwise into 20 half-inch thick strips and thread each strip onto a skewer. Season with salt & pepper. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked thru ~ about 6-8 min. Baste with the ketchup mixture during the last 2 min.
** some notes. Mine were probably a little thicker than 1/2 inch ~ and if you do keep them thicker the skewers aren't necessary (saving you some time!). Also our grill is buried in snow so I used our cast iron grill pan in the oven. It took a bit longer in the oven, but it worked great otherwise! I served this with just some corn on the cob. This recipe is said to serve four.
More recipes please!
So it's been suggested that I post more recipes...seeing that the last one was posted back in Oct it's possibly time for a new one. So for all my FB friends that get tired of seeing my 'is making insert meal here' post...here you go ~ more recipes.
I think I've mentioned before...I love recipe books...I love trying new recipes out on the family. I make a lot from scratch ~ to help with our budget. Plus since my FIL's cancer dx we've changed a LOT about how we eat, what we eat and more. Food plays such a big part in the overall health of your body. So here is to more veggies, less items from a can, and family dinner with out the stress!
I think I've mentioned before...I love recipe books...I love trying new recipes out on the family. I make a lot from scratch ~ to help with our budget. Plus since my FIL's cancer dx we've changed a LOT about how we eat, what we eat and more. Food plays such a big part in the overall health of your body. So here is to more veggies, less items from a can, and family dinner with out the stress!
Wednesday, October 28, 2009
Fruit and Grain Bars
I found this recipe here and am going to give it a whirl for Miss Trible. She loves cereal bars and well they're expensive. And full of junk.
1 Cup Butter or Margarine -- Softened
1 Cup Brown Sugar
1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
1 1/2 Cups Oats
16 Ounces Strawberry Preserves -- * See Note
1 Teaspoon Almond Extract
Cream margarine and sugar. Add dry ingredients. Mix well. Add almond extract. Press half of crumb mixture into greased 9 x 13 pan. Spread with preserves. (*Use Strawberry, raspberry, peach or other favorite). Sprinkle with remaining crumb mixture. Bake at 350* for 20-25 min. Cool and cut into bars.
1 Cup Butter or Margarine -- Softened
1 Cup Brown Sugar
1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
1 1/2 Cups Oats
16 Ounces Strawberry Preserves -- * See Note
1 Teaspoon Almond Extract
Cream margarine and sugar. Add dry ingredients. Mix well. Add almond extract. Press half of crumb mixture into greased 9 x 13 pan. Spread with preserves. (*Use Strawberry, raspberry, peach or other favorite). Sprinkle with remaining crumb mixture. Bake at 350* for 20-25 min. Cool and cut into bars.
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