We love hosting small group at our house ~ simply so we can try out new desserts on them and not have to eat it all. This recipe is no exception and they all seemed to LOVE it. So I made it again for Guys night.
Ingredients
1/2 cup shortening
1/2 cup butter
1 cup cocoa
2 cups sugar
1 tablespoon hot water
4 teaspoons instant coffee
4 egg
2 teaspoons vanilla
1 cup flour
1/2 teaspoon salt
Frosting
1/2 cup butter, softened
1 teaspoon vanilla
2 cups confectioners' sugar
1 1/2 tablespoons milk
2-3 teaspoons instant coffee
Directions
Preheat oven to 350°F Grease a 13x9 inch pan. Melt shortening and butter over low heat or in the microwave. Remove from heat and add cocoa, blend well. Add sugar and mix well. Dissolve instant coffee in hot water and mix into creamed mixture. Add eggs one at a time, beat well, by hand, after each addition. Stir in vanilla, flour, and salt. DO NOT OVER BEAT! Bake 25-30 minutes. Cool completely before frosting.
For frosting, cream butter and vanilla. Add powdered sugar and mix in well on medium speed. Dissolve instant coffee in milk and add to mixture. Beat on high until light and fluffy.
Wednesday, May 21, 2008
Nasty Nachos
YUMM, YUMM, YUMM. I found the recipe here. Cheryl has TONS of yummy recipes! Oh how I'd love to sit in her kitchen! Here's the recipe:
1 lb ground beef
1 pkg taco seasoning
1 bag tortilla chips
1 can cream style corn
2 cups grated cheddar cheese
1 jar of salsa
Preheat oven to 400. Brown the ground beef; drain well. Mix with taco seasoning according to package directions.
In a greased casserole dish, layer in the order stated:
1/3 package of crushed chips (about 2 handfuls)
½ hamburger mixture
½ can cream style corn
1 cup cheddar cheese
½ jar of salsa (about 2/3 cup)
Repeat layers.
Sprinkle remaining crushed chips over the top. Bake until heated through, about 30 minutes. Cover with foil if the chips start to brown too much.
The guys loved these on guys night. It really makes a TON so you could even split the recipe in half and freeze for later. Also I added in a can of black beans with ours (just to get in an extra veggie) and it was so good!
Enjoy!
1 lb ground beef
1 pkg taco seasoning
1 bag tortilla chips
1 can cream style corn
2 cups grated cheddar cheese
1 jar of salsa
Preheat oven to 400. Brown the ground beef; drain well. Mix with taco seasoning according to package directions.
In a greased casserole dish, layer in the order stated:
1/3 package of crushed chips (about 2 handfuls)
½ hamburger mixture
½ can cream style corn
1 cup cheddar cheese
½ jar of salsa (about 2/3 cup)
Repeat layers.
Sprinkle remaining crushed chips over the top. Bake until heated through, about 30 minutes. Cover with foil if the chips start to brown too much.
The guys loved these on guys night. It really makes a TON so you could even split the recipe in half and freeze for later. Also I added in a can of black beans with ours (just to get in an extra veggie) and it was so good!
Enjoy!
Monday, May 12, 2008
Double Up Recipe Challenge - Chicken Fried Rice
So I'm pretty sure in March I didn't make a thing that would count for the recipe challenge. So I'm counting this recipe for the month I missed (hey, I was preggers on bedrest so cut me some slack!) This Chicken Fried Rice was a HUGE hit with the kids and hubby. Hubby thought it was great for leftovers for work!
Ingredients:
3 cups cooked rice (preferably several days old)
1 cup cooked chicken or turkey, cut into bite-size pieces, OR 1 cup raw chicken
4 Tbsp. chicken stock
2 cloves garlic, finely sliced or pressed
1/2 minced green or red chili for medium-spiced rice, OR 1-2 whole minced chilies for "hot" (omit chilli for mild) (I used chili sauce that I had instead)
2 Tbsp. fish sauce
3 Tbsp. peanut oil, or other good quality nut/vegetable oil
1/2 cup frozen peas (I had 2 cups frozen together so thats what went in!)
1 egg (I used 2 eggs)
3 spring onions, finely sliced
1. Prepare the cold rice by mixing in 1 Tbsp. of the oil. Stir well, separating the rice grains with your fingers to remove clumps.
2. Place remaining oil in a deep frying pan or wok. Add garlic and chili.
Stir-fry over medium-high heat until fragrant (30 seconds to 1 minute).
3. Add chicken (or turkey) and 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat, if cooked. If the chicken is raw, stir fry until cooked (2-5 minutes). Add more stock, as necessary, to prevent the pan from becoming overly dry.
5. Using a wooden spoon or spatula, push ingredients aside and crack egg into the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs).
7. When egg is cooked and most of the broth/liquid has been absorbed, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more broth/liquid at this point, or your rice will become soggy.
8. Add frozen peas and continue to stir-fry another 1-2 minutes, or until you can hear the rice "popping". Cooking Tip: It's important to keep the wok and rice dry, but if you find the rice is sticking, you can add a little more oil - this will make the rice "shine", like restaurant quality fried rice.
9. Do a taste-test for saltiness. If not salty enough, add a sprinkling of salt. (If it happens to be too salty for your taste, add up to 1 Tbsp. lime juice.)
10. Sprinkle with spring onion, and serve hot from the wok/pan. Enjoy!
Ingredients:
3 cups cooked rice (preferably several days old)
1 cup cooked chicken or turkey, cut into bite-size pieces, OR 1 cup raw chicken
4 Tbsp. chicken stock
2 cloves garlic, finely sliced or pressed
1/2 minced green or red chili for medium-spiced rice, OR 1-2 whole minced chilies for "hot" (omit chilli for mild) (I used chili sauce that I had instead)
2 Tbsp. fish sauce
3 Tbsp. peanut oil, or other good quality nut/vegetable oil
1/2 cup frozen peas (I had 2 cups frozen together so thats what went in!)
1 egg (I used 2 eggs)
3 spring onions, finely sliced
1. Prepare the cold rice by mixing in 1 Tbsp. of the oil. Stir well, separating the rice grains with your fingers to remove clumps.
2. Place remaining oil in a deep frying pan or wok. Add garlic and chili.
Stir-fry over medium-high heat until fragrant (30 seconds to 1 minute).
3. Add chicken (or turkey) and 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat, if cooked. If the chicken is raw, stir fry until cooked (2-5 minutes). Add more stock, as necessary, to prevent the pan from becoming overly dry.
5. Using a wooden spoon or spatula, push ingredients aside and crack egg into the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs).
7. When egg is cooked and most of the broth/liquid has been absorbed, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more broth/liquid at this point, or your rice will become soggy.
8. Add frozen peas and continue to stir-fry another 1-2 minutes, or until you can hear the rice "popping". Cooking Tip: It's important to keep the wok and rice dry, but if you find the rice is sticking, you can add a little more oil - this will make the rice "shine", like restaurant quality fried rice.
9. Do a taste-test for saltiness. If not salty enough, add a sprinkling of salt. (If it happens to be too salty for your taste, add up to 1 Tbsp. lime juice.)
10. Sprinkle with spring onion, and serve hot from the wok/pan. Enjoy!
April Challenge ~ Chicken Crispers
These were SO good, and a great treat!
Ingredients
1 egg beaten
1/4 cup whole milk(I omitted the milk and used water)
3/4 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup self rising flour
10 chicken tenderloins
1/2 cup flour
oil (6 to 10 cups) or shortening (for frying, 6 to 10 cups)
Directions
1Heat shortening or oil in fryer to 350 degrees F.
2Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self rising flour. Let the batter sit for 5 minutes.
3Coat each piece of chicken with dry flour, and then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil. Fry for 7 to 9 minutes.
4Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time. Drain fried chicken strips on paper towels and serve with honey mustard dressing.
Ingredients
1 egg beaten
1/4 cup whole milk(I omitted the milk and used water)
3/4 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup self rising flour
10 chicken tenderloins
1/2 cup flour
oil (6 to 10 cups) or shortening (for frying, 6 to 10 cups)
Directions
1Heat shortening or oil in fryer to 350 degrees F.
2Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self rising flour. Let the batter sit for 5 minutes.
3Coat each piece of chicken with dry flour, and then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil. Fry for 7 to 9 minutes.
4Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time. Drain fried chicken strips on paper towels and serve with honey mustard dressing.
Vanilla Wafer Cookies
This is one of Buddy's favorite cookies, but because Nabisco puts dairy in theirs he can't have them. I was thrilled to discover this recipe in my gramma's recipe book that she gave me. I made them today and they are SO good! I'm also counting this recipe toward the '08 Recipe challenge. (which it seems I have a few recipes to post!)
1/2 c Butter or Margerine
1 c sugar
1 egg
1-1/3 c flour
3/4 tsp baking powder
1/4 tsp salt
1 T vanilla
Cream margerine & sugar. Beat in egg and vanilla. Combine dry ingredients, add to creamed mixture and mix well. Drop by small spoonfuls 2 in apart onto an ungreased cookie sheet. Bake at 350* for 12-15, or until edges are golden brown. Remove to wire rack to cool. Makes about 3-1/2 dozen.
1/2 c Butter or Margerine
1 c sugar
1 egg
1-1/3 c flour
3/4 tsp baking powder
1/4 tsp salt
1 T vanilla
Cream margerine & sugar. Beat in egg and vanilla. Combine dry ingredients, add to creamed mixture and mix well. Drop by small spoonfuls 2 in apart onto an ungreased cookie sheet. Bake at 350* for 12-15, or until edges are golden brown. Remove to wire rack to cool. Makes about 3-1/2 dozen.
Friday, May 2, 2008
Really Good Sandwich Bread
2 cups warm water
2/3 cup sugar
1 1/2 T active dry yeast
1 1/2 tsp. salt
1/4 cup vegetable oil
6 cups flour
2 T Vital Wheat Gluten
Dissolve sugar in warm water, and then stir in yeast (I just sprinkle it on top). Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in size, about 1 hour. Punch dough down, knead for a few minutes, and divide in half. Shape into loaves and place into two well oiled 9' loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans. Bake at 350 for 30 min.
2/3 cup sugar
1 1/2 T active dry yeast
1 1/2 tsp. salt
1/4 cup vegetable oil
6 cups flour
2 T Vital Wheat Gluten
Dissolve sugar in warm water, and then stir in yeast (I just sprinkle it on top). Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in size, about 1 hour. Punch dough down, knead for a few minutes, and divide in half. Shape into loaves and place into two well oiled 9' loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans. Bake at 350 for 30 min.
Wednesday, April 16, 2008
Graham crackers
1 1/2 cups all purpose flour
1 1/4 cups graham flour (or whole wheat flour)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 C butter
1/3 C granulated sugar
1/4 C honey
1 tsp vanilla extract
1 large egg
Sugar and butter for optional topping
Directions: 1. Mix the dry ingredients together in a medium bowl 2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. The add the honey, extract and egg and beat until combined. 3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap dough in plastic and place it in the refrigerator to chill. 4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to 1/4 inch thick. Preheat the oven to 350. 5. Use a ruler to mark 3 inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin spatula to scrape the crackers from the counter. Use a fork to pierce the crackers. 6. Bake the crackers for 10 minutes or until the edges just start to brown. Remove them to a wire rack to cool These crackers are only lightly sweet. For a sweeter version, just before baking the crackers, brush the tops with melted butter and sprinkle with granulated sugar.
1 1/4 cups graham flour (or whole wheat flour)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 C butter
1/3 C granulated sugar
1/4 C honey
1 tsp vanilla extract
1 large egg
Sugar and butter for optional topping
Directions: 1. Mix the dry ingredients together in a medium bowl 2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. The add the honey, extract and egg and beat until combined. 3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap dough in plastic and place it in the refrigerator to chill. 4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to 1/4 inch thick. Preheat the oven to 350. 5. Use a ruler to mark 3 inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin spatula to scrape the crackers from the counter. Use a fork to pierce the crackers. 6. Bake the crackers for 10 minutes or until the edges just start to brown. Remove them to a wire rack to cool These crackers are only lightly sweet. For a sweeter version, just before baking the crackers, brush the tops with melted butter and sprinkle with granulated sugar.
Chocolate Syrup
1 1/2 C Water
3 C Sugar
1 1/2 C cocoa 1
Tbsp vanilla extract
1/4 tsp salt
2 Tbsp light corn syrup
In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all the solids have dissolved. Reduce sauce until slightly thickened. Store in fridge in a squeeze type bottle!
3 C Sugar
1 1/2 C cocoa 1
Tbsp vanilla extract
1/4 tsp salt
2 Tbsp light corn syrup
In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all the solids have dissolved. Reduce sauce until slightly thickened. Store in fridge in a squeeze type bottle!
Animal Crackers
2 C sugar
2 C long-cooking oats, uncooked
1 t. baking soda
1/8 t. salt
1/2 C. shortening
1/2 C. hot water
1/2 T vanilla extract
1/2 T Almond extract (1 full TBS of vanilla extract can be used instead of Almond extract)
2 to 2 1/2 C. all-purpose flour
Combine sugar, oats, baking soda and salt in a large mixing bowl; cut in shortening until crumbly. Add water and extracts; stir until blended. Add enough flour to form a stiff dough. On a lightly floured surface, roll dough to 1/8 inch thickness and cut into desired shapes. Bake on a greased baking sheet at 350 degrees for 8 to 10 minutes. Cool on wire racks. Makes about 4 dozen.
2 C long-cooking oats, uncooked
1 t. baking soda
1/8 t. salt
1/2 C. shortening
1/2 C. hot water
1/2 T vanilla extract
1/2 T Almond extract (1 full TBS of vanilla extract can be used instead of Almond extract)
2 to 2 1/2 C. all-purpose flour
Combine sugar, oats, baking soda and salt in a large mixing bowl; cut in shortening until crumbly. Add water and extracts; stir until blended. Add enough flour to form a stiff dough. On a lightly floured surface, roll dough to 1/8 inch thickness and cut into desired shapes. Bake on a greased baking sheet at 350 degrees for 8 to 10 minutes. Cool on wire racks. Makes about 4 dozen.
Thursday, April 10, 2008
Katie's Brownies
Be very afraid of these....VERY VERY afraid.
2 C white sugar
5 eggs
1 C vegetable oil
1 tsp vanilla
1 1/3 C flour
1/2 C cocoa powder
1 tsp salt
1 C chocolate chips
Preheat oven to 350. Grease a 9X 13 pan. Stir together sugar, eggs, oil and vanilla. Blend well. Combine flour, cocoa and salt. Mix into egg mixture. Spread batter evenly and sprinkle chocolate chips on top. Bake 30 - 35 minutes or until brownies begin to pull away from the pan.
2 C white sugar
5 eggs
1 C vegetable oil
1 tsp vanilla
1 1/3 C flour
1/2 C cocoa powder
1 tsp salt
1 C chocolate chips
Preheat oven to 350. Grease a 9X 13 pan. Stir together sugar, eggs, oil and vanilla. Blend well. Combine flour, cocoa and salt. Mix into egg mixture. Spread batter evenly and sprinkle chocolate chips on top. Bake 30 - 35 minutes or until brownies begin to pull away from the pan.
Wednesday, March 5, 2008
Meatless Lasagna
2 c frozen corn thawed
1 can (15 oz) black beans, rinsed & drained
1 can (14-1/2 oz) diced tomatoes w/ basil, oregano, & garlic undrained
1 can (4oz) chopped green chilies
3 green onions sliced
2 tsp dried oregano
2 tsp dried cumin
4 corn tortillas (6 inches)
1-1/2 c shredded Mexican cheese blend
6 TBS plain yogurt
In a bowl, combine the first 7 ingredients. Place two tortillas in an 11x7x2 baking dish coated w/ cooking spray. Spread with half the corn mixture, sprinkle with half of the cheese. Repeat layers. Bake, uncovered at 400 for 15-20 min or until heated thru. Let stand for 5 min. Garnish each serving with a dollop of yogurt. Makes 6 servings.
Friday, February 15, 2008
Greek Chicken
This is a recipe that I tried on a whim one day. I had Greek Chicken at a the EE clinic over the summer and wanted to duplicate it, but not have the oven on. I found this in my "Fix It & Forget it Cookbook" and it was a HUGE hit with the kids!!!
4-6 potatoes, quartered
2-3 lbs chicken pieces (I used chicken thighs w/ the skin & bones b/c that's what I had!)
2 large onions, quartered
1 whole bulb garlic, minced
3 tsp dried oregano
1 tsp salt (I omitted the salt)
1/2 tsp pepper
1 Tbsp olive oil
Place potatoes in bottom of slow cooker. Add chicken, onions & garlic. Sprinkle with seasonings & top with oil. Cover, cooking on high for 5-6 hours or low 9-10 hours. Makes 4-6 servings!
Enjoy!
4-6 potatoes, quartered
2-3 lbs chicken pieces (I used chicken thighs w/ the skin & bones b/c that's what I had!)
2 large onions, quartered
1 whole bulb garlic, minced
3 tsp dried oregano
1 tsp salt (I omitted the salt)
1/2 tsp pepper
1 Tbsp olive oil
Place potatoes in bottom of slow cooker. Add chicken, onions & garlic. Sprinkle with seasonings & top with oil. Cover, cooking on high for 5-6 hours or low 9-10 hours. Makes 4-6 servings!
Enjoy!
Sunday, February 3, 2008
Pad Thai (with Chicken) ~ Feb Recipe Challenge
I love Pad Thai. I've been searching for a good fairly easy recipe. I've tried numerous ones that have failed miserably. This one I found on yahoo one day when they were featuring make your own take out. I of course had to make some modifications as I didn't have the crushed peanuts on top, and I wanted chicken instead of shrimp (although either would be good!)
4 ounces dried rice noodles (I used aprox 6 oz)
2 teaspoons peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten (I used 2 eggs)
8 ounces small shrimp, peeled and deveined (I used chicken)
2 cups mung bean sprouts (eyeball it!)
1/2 cup sliced scallion greens (again eyeball it!)
3 tablespoons rice vinegar (this is really strong...next time I might use a little less)
2 1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chile-garlic sauce
2 teaspoons peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten (I used 2 eggs)
8 ounces small shrimp, peeled and deveined (I used chicken)
2 cups mung bean sprouts (eyeball it!)
1/2 cup sliced scallion greens (again eyeball it!)
3 tablespoons rice vinegar (this is really strong...next time I might use a little less)
2 1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chile-garlic sauce
Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
Heat oil over high heat in a wok or large deep skillet until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes.
Some notes ~ really make sure your noodles are drained quite well. Make sure though that you do soak them for 20 min even if the box says to soak them for less time. I've soaked them for less time in other recipes and its just not as good. Also because I used chicken I used one chicken breast that I cut-up and pre-cooked.
Blueberry Waffles
This is something I wanted for breakfast this week ~ and its rare that I make what I want. Usually I take requests on the mornings that D is home. This particular morning I took no requests and just went to work on finding a recipe for Blueberry Waffles. The original recipe came from allrecipes.com but I had to make some modifications to it in order to satisfy the family :) So here you go...my Blueberry Waffle Recipe:
3 egg yolks, beaten
1 2/3 cups milk (I used Rice Milk)
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries
In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder, salt and sugar. Stir in butter, and set mixture aside for about 30 minutes.
Preheat a lightly greased waffle iron.
Fold egg whites and blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until the waffle iron signals it's 'done'.
Some notes; These would *probably* be better if made with the small blueberries (I only had the large ones on hand) or if made in a Belgian waffle iron (mine isn't). They turned out thicker than our normal waffles. Either way they tasted great and it was worth the work IMHO!
3 egg yolks, beaten
1 2/3 cups milk (I used Rice Milk)
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries
In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder, salt and sugar. Stir in butter, and set mixture aside for about 30 minutes.
Preheat a lightly greased waffle iron.
Fold egg whites and blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until the waffle iron signals it's 'done'.
Some notes; These would *probably* be better if made with the small blueberries (I only had the large ones on hand) or if made in a Belgian waffle iron (mine isn't). They turned out thicker than our normal waffles. Either way they tasted great and it was worth the work IMHO!
Honey Glazed Carrots
I had copied down a recipe quite similar to this a while back and misplaced it. Well in my pantry were two cans of carrots that never made it into whatever I purchased them for. So I set out to find a way to use them. I whipped this up one evening and it got thumbs up from everyone (D & I didn't get to eat them as this was the night we went Christmas shopping).
3 cups sliced carrots
1/4 cup honey
2 Tablespoons butter or margarine
Directions: Bring 2 inches of water to a boil in medium saucepan over high heat. Add carrots and return to a boil. Reduce heat to medium. Cover and cook 8 to 12 minutes or until carrots are crisp-tender. (If using canned then you can skip the boiling to make them crisp-tender...just get 'em warm!) Drain carrots; return to saucepan. Stir in honey, butter. Cook and stir over low heat until carrots are glazed.
Some notes: I found this recipe at honey.com
3 cups sliced carrots
1/4 cup honey
2 Tablespoons butter or margarine
Directions: Bring 2 inches of water to a boil in medium saucepan over high heat. Add carrots and return to a boil. Reduce heat to medium. Cover and cook 8 to 12 minutes or until carrots are crisp-tender. (If using canned then you can skip the boiling to make them crisp-tender...just get 'em warm!) Drain carrots; return to saucepan. Stir in honey, butter. Cook and stir over low heat until carrots are glazed.
Some notes: I found this recipe at honey.com
English Muffin Loaf
5 ½-6 Cups Flour 2 Packages Dry Yeast
1 Tablespoon Sugar 2 Teaspoon Salt
¼ Teaspoon Baking Soda 2 Cups Milk
½ Cup Water Cornmeal
Heat water and milk to 120-130 degrees, and then pour in mixing bowl mixing in sugar & salt. Let set for 5 minutes. Add baking soda and half of the flour turn mixer on slowly. When the flour is all mixed in add the remaining and let it mix for about 10 minutes. Divide dough and put into greased loaf pans that have been sprinkled with cornmeal. Cover let rise in a warm place for about 45 minutes. Bake at above 375 for 25 minutes. You can wrap these in foil and then saran wrap and they freeze nicely.
Some notes; This is a recipe that my mom makes all the time and sells in the farm stand at the end of her road. It is a very popular item. It's a great breakfast item and easier than making a big batch of English Muffins!
1 Tablespoon Sugar 2 Teaspoon Salt
¼ Teaspoon Baking Soda 2 Cups Milk
½ Cup Water Cornmeal
Heat water and milk to 120-130 degrees, and then pour in mixing bowl mixing in sugar & salt. Let set for 5 minutes. Add baking soda and half of the flour turn mixer on slowly. When the flour is all mixed in add the remaining and let it mix for about 10 minutes. Divide dough and put into greased loaf pans that have been sprinkled with cornmeal. Cover let rise in a warm place for about 45 minutes. Bake at above 375 for 25 minutes. You can wrap these in foil and then saran wrap and they freeze nicely.
Some notes; This is a recipe that my mom makes all the time and sells in the farm stand at the end of her road. It is a very popular item. It's a great breakfast item and easier than making a big batch of English Muffins!
Thursday, January 10, 2008
Banana Bread
A new twist on an old favorite! Banana bread is a great snack, or an easy breakfast. In our house it doesn't last long.
2 c flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
2 eggs
1 c sugar
1/2 c cooking oil
5 medium bananas ~ mashed.
Grease 2 9x5x3 loaf pans and preheat your oven to 350*. Beat eggs, sugar, oil & bananas. Mix remaining ingredients. Add egg mixture to dry mixture, stirring until moistened. Spoon batter into prepared pans. Bake 45-55 min or until toothpick inserted near center comes out clean. Cool in pan for 10 min, remove & cook completely on a wire rack.
Some notes ~ originally when I found this recipe it was to bake it in one pan. But then I always ended up with the edges to brown, or the middle not quite done. It drove me nuts. So splitting into 2 pans made it cook all the way thru ~ I just shortened the baking time (as noted in the directions!) And a bonus it made it easier for little hands to pick up a slice!
2 c flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
2 eggs
1 c sugar
1/2 c cooking oil
5 medium bananas ~ mashed.
Grease 2 9x5x3 loaf pans and preheat your oven to 350*. Beat eggs, sugar, oil & bananas. Mix remaining ingredients. Add egg mixture to dry mixture, stirring until moistened. Spoon batter into prepared pans. Bake 45-55 min or until toothpick inserted near center comes out clean. Cool in pan for 10 min, remove & cook completely on a wire rack.
Some notes ~ originally when I found this recipe it was to bake it in one pan. But then I always ended up with the edges to brown, or the middle not quite done. It drove me nuts. So splitting into 2 pans made it cook all the way thru ~ I just shortened the baking time (as noted in the directions!) And a bonus it made it easier for little hands to pick up a slice!
Stuffed Shells (with out the cheese!!!)
Well seeing that Buddy can't have cheese and the rest of us aren't HUGE fans all those recipes for stuffed shells stuffed with cheese have never been anything we've made. And then in a church cookbook I found this recipe for stuffed shells that calls for a min. amount of cheese that can easily be eliminated! YES! These are great to make in 2 8x8 pans and freeze one pan for later. (This recipe is on my list of things to make and freeze before the baby is born!)
1pk large pasta shells
1lb ground beef (or turkey)
1 sm onion, chopped
1 egg
1/2 c Italian seasoned bread crumbs (see note below)
1 4 oz pk of Mozzarella cheese, shredded
1 lg jar spaghetti sauce
Cook shells until just tender ~ otherwise they are miserable to work with. Drain & set aside. Cook burger & onion until done. Let cool for 20 min. Add egg, bread crumbs & cheese and 1/2 c of spaghetti sauce. Mix all together. Fill shells with burger mixture. Put into a 13x9 pan (or 2 8x8 pans). Cover shells with remaining sauce. Bake at 350 for 30-45 minutes.
Some notes ~ I make my own bread crumbs with leftover bread in my mini-prep, and then sprinkle with Italian seasoning to taste. These also make great leftovers for hubby to take to work the next day!
1pk large pasta shells
1lb ground beef (or turkey)
1 sm onion, chopped
1 egg
1/2 c Italian seasoned bread crumbs (see note below)
1 4 oz pk of Mozzarella cheese, shredded
1 lg jar spaghetti sauce
Cook shells until just tender ~ otherwise they are miserable to work with. Drain & set aside. Cook burger & onion until done. Let cool for 20 min. Add egg, bread crumbs & cheese and 1/2 c of spaghetti sauce. Mix all together. Fill shells with burger mixture. Put into a 13x9 pan (or 2 8x8 pans). Cover shells with remaining sauce. Bake at 350 for 30-45 minutes.
Some notes ~ I make my own bread crumbs with leftover bread in my mini-prep, and then sprinkle with Italian seasoning to taste. These also make great leftovers for hubby to take to work the next day!
Tuesday, January 8, 2008
Pesto Chicken & Veggies
This is the January new recipe of the month. I knew that the kids would not be thrilled with Pesto, so they just had chicken & noodles. (Smart mama that I am!)
On a scale of 1-10 Hubby gave this one an 8. He said it needed one more veggie ~ which the original recipe called for but I was out of (sometimes you just have to wing it)
2 sheets foil
2 boneless skinless chicken breast halves ~ I pounded mine to make them thinner
Pesto seasoning (I used Tastefully Simple)
1 med. zuchinni, sliced
4 red bell pepper rings, 1/4" thick
Salt & pepper to taste (I omitted the salt)
Place one chicken breast half on each sheet of foil. Sprinkle pesto seasoning over chicken (add as much or as little as you like) Arrange veggies beside chicken. Top with any extra pesto as you desire. Sprinkle with salt & pepper.
Wrap up foil to make a packet leaving room for heat circulation.
Grill on med-high for 10-12 minutes or bake for 20 min or so (Sorry I lost track of time) in 400 degree oven until chicken is done.
Some notes: I used zuchinni that I had sliced and froze earlier in the summer and it was spectacular. It probably would be a little 'crisper' to use fresh zuchinni, but the flavor was still great!
On a scale of 1-10 Hubby gave this one an 8. He said it needed one more veggie ~ which the original recipe called for but I was out of (sometimes you just have to wing it)
2 sheets foil
2 boneless skinless chicken breast halves ~ I pounded mine to make them thinner
Pesto seasoning (I used Tastefully Simple)
1 med. zuchinni, sliced
4 red bell pepper rings, 1/4" thick
Salt & pepper to taste (I omitted the salt)
Place one chicken breast half on each sheet of foil. Sprinkle pesto seasoning over chicken (add as much or as little as you like) Arrange veggies beside chicken. Top with any extra pesto as you desire. Sprinkle with salt & pepper.
Wrap up foil to make a packet leaving room for heat circulation.
Grill on med-high for 10-12 minutes or bake for 20 min or so (Sorry I lost track of time) in 400 degree oven until chicken is done.
Some notes: I used zuchinni that I had sliced and froze earlier in the summer and it was spectacular. It probably would be a little 'crisper' to use fresh zuchinni, but the flavor was still great!
The Easiest Cinnamon Rolls
These really are the easiest cinnamon rolls. I stumbled across this website one morning when I asked DH 'Whatcha want for breakfast?' and cinnamon rolls was his reply. I was thinking "yeah right, like I have time to make cinnamon rolls" No really I do!!!!!
Filling:
2/3 c brown sugar
1/3 c gran. sugar
2 tsp cinnamon
1 T unsalted butter melted (I use marg and it works just fine)
Combine and set aside
Rolls:
2 c flour
1/2 tsp salt (I use just a pinch)
2 tsp baking powder
1 T granulated sugar
1/2 c (1 stick) unsalted butter, melted (again I use Marg)
3/4 c whole milk (rice milk and or soy work great!)
Combine in a large bowl until just smooth ~ do not over work the dough or it will become too sticky. Just trust me on this one.
Turn out onto a well-floured surface (think 1/2 c for the bottom 1/2 c for the top) and roll into an aprox 9x16 rectangle. Evenly distribute the filling mixture on top. Starting at one end roll up dough until you almost reach the end. At the end, press the seam in order to seal.
Using a sharp knife cut into 12 pieces (for some reason I never can manage to cut 12...I get 11 go figure)
Place in a greased 9" sqare (or round or whatever) baking pan.
Bake at 375 for 25 min or until firm and golden.
Optional icing:
I say optional because many times I make these without and they are just as good. I say leave the icing off and save your sugar. But if you are a fan of icing:
2 T of Water
1 C of Confectioners Sugar
Whisk together to form a creamy drizzle. Once rolls have cooled for 5 minutes evenly drizzle over rolls.
Some notes: I have to make a double batch of these, for my small family of four. Why? Well each of the children eat a minimum of 2 for breakfast. There goes 4 out of the 12 (11) leaving 8 (7) Hubby has 3, I may have 2 or 3...that leaves on a good day one or two left in the pan. Means no extra for a snack later on or breakfast the next morning. They are just as good (if not better) on day 2!
Recipe found on the Boston Globes website
Filling:
2/3 c brown sugar
1/3 c gran. sugar
2 tsp cinnamon
1 T unsalted butter melted (I use marg and it works just fine)
Combine and set aside
Rolls:
2 c flour
1/2 tsp salt (I use just a pinch)
2 tsp baking powder
1 T granulated sugar
1/2 c (1 stick) unsalted butter, melted (again I use Marg)
3/4 c whole milk (rice milk and or soy work great!)
Combine in a large bowl until just smooth ~ do not over work the dough or it will become too sticky. Just trust me on this one.
Turn out onto a well-floured surface (think 1/2 c for the bottom 1/2 c for the top) and roll into an aprox 9x16 rectangle. Evenly distribute the filling mixture on top. Starting at one end roll up dough until you almost reach the end. At the end, press the seam in order to seal.
Using a sharp knife cut into 12 pieces (for some reason I never can manage to cut 12...I get 11 go figure)
Place in a greased 9" sqare (or round or whatever) baking pan.
Bake at 375 for 25 min or until firm and golden.
Optional icing:
I say optional because many times I make these without and they are just as good. I say leave the icing off and save your sugar. But if you are a fan of icing:
2 T of Water
1 C of Confectioners Sugar
Whisk together to form a creamy drizzle. Once rolls have cooled for 5 minutes evenly drizzle over rolls.
Some notes: I have to make a double batch of these, for my small family of four. Why? Well each of the children eat a minimum of 2 for breakfast. There goes 4 out of the 12 (11) leaving 8 (7) Hubby has 3, I may have 2 or 3...that leaves on a good day one or two left in the pan. Means no extra for a snack later on or breakfast the next morning. They are just as good (if not better) on day 2!
Recipe found on the Boston Globes website
Saturday, January 5, 2008
Not Just Peanutbutterandfluff
Welcome to Not Just Peanutbutterandfluff. A place where you'll find the recipes we're trying for 2008 ~ one of the goals I have for the year. I'll share with you the great ones (and the not so great ones). In addition I have a myriad of family recipes that I'm sure you would love to try.
Some notes about our recipes:
Buddy can not have dairy or soy ~ so for milk I substitute rice milk. I'll warn you sometimes it works, and well sometimes not so much. If a recipe calls for cheese because of his inability to stomach either of the items I make his n*ked. N*ked pizza, chicken nachos, etc. He thinks it's wonderful because there is usually some veggie all over his anyway.
There are many recipes that I have that are family recipes. Yummy things passed down from my grandmother. She had 5 children and so she cooked from scratch a LOT. One of her gifts to her grandchildren was making a family recipe book for all of us. I treasure those recipes (I actually have 2 copies of the book!!). I've even started a recipe book of my own to hand down to my children and grandchildren.
And then there will be those recipes that I've stumbled across on-line that I've found over the years that are just WONDERFUL. Like the EASY cinnamon rolls I found a month ago. Or the Chicken Nacho's I made tonight. There's the bread recipe that I use every week to bake bread for the family. The mocha brownies I made this week for small group (are you drooling yet?) And then the profiteroles that are just oh-so-good with a little hot-fudge drizzled on them. YUMM!
Ok now I'm hungry...time to re-fill the plate with chicken nachos :)
Some notes about our recipes:
Buddy can not have dairy or soy ~ so for milk I substitute rice milk. I'll warn you sometimes it works, and well sometimes not so much. If a recipe calls for cheese because of his inability to stomach either of the items I make his n*ked. N*ked pizza, chicken nachos, etc. He thinks it's wonderful because there is usually some veggie all over his anyway.
There are many recipes that I have that are family recipes. Yummy things passed down from my grandmother. She had 5 children and so she cooked from scratch a LOT. One of her gifts to her grandchildren was making a family recipe book for all of us. I treasure those recipes (I actually have 2 copies of the book!!). I've even started a recipe book of my own to hand down to my children and grandchildren.
And then there will be those recipes that I've stumbled across on-line that I've found over the years that are just WONDERFUL. Like the EASY cinnamon rolls I found a month ago. Or the Chicken Nacho's I made tonight. There's the bread recipe that I use every week to bake bread for the family. The mocha brownies I made this week for small group (are you drooling yet?) And then the profiteroles that are just oh-so-good with a little hot-fudge drizzled on them. YUMM!
Ok now I'm hungry...time to re-fill the plate with chicken nachos :)
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