Wednesday, April 25, 2007
Yummy Yummy Chocolate Chip Cookies
1/2 c. butter
1/2 c. shortening
3/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
1 tsp. salt
1 tsp. soda
3 cups flour
6-12 oz. chocolate chips (depending on if you are a true chocolate lover)
Mix together shortening, butter, and both sugars. Then add eggs and vanilla. Then add dry ingredents. Finally, mix in the chocolate chips. Grease cookie sheet, and bake at 350 for 10-12 min.
Simple, yummy, and guaranteed success... I hope
"The US Food and Drug Administration is considering redefining 'chocolate' to allow substitution of vegetable oil ($0.70/lb.) for cocoa butter ($2.30/lb.), and whey protein for dry whole milk. There are already standard terms to differentiate these products from chocolate, such as 'chocolatey' and 'chocolate-flavored.' The change was requested by the industry group Chocolate Manufacturers of America. Leading the resistance to this change is high-end chocolate maker Guittard, with significant grass-roots support from the Candyblog. The FDA is taking consumer comments until April 25. Here is the FDA page on the proposed change, which oddly enough does not say what the proposed change is." (from an article found on Slashdot)
I just posted my comment and they have extended the date to May 25. If you are interested in sending the FDA your comment the chocolate maker Guittard has a sight Dontmesswithourchocolate.guittard.com
Then go to the How To Help tab. And it will walk you through the whole process and they have a comment you can cut and paste. It so easy. So get to it you chocolate lovers. Save our chocolate.
Tuesday, April 24, 2007
So, Carol gave me this awesome Betty Crocker recipe book and this is one of our FAVS!
Molten Chocolate Cupcakes
Start to Finish:2 hr
Makes:18 mini cakes
1/2 cup whipping cream
1 cup semisweet chocolate chips
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
1/3 cup vegetable oil
1 container Betty Crocker® Rich & Creamy chocolate frosting
1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
2. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour or spray with baking spray with flour 18 (2 3/4x1 1/4-inch) muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
3. Bake 18 to 22 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, dust with powdered sugar. Garnish with strawberry slices. Serve warm.
I don't think I need to say anything more than, YUM!
Monday, April 23, 2007
Wonderful Lemon Torte
6 egg whites
¼ t. cream of tartar
1 ½ c. sugar
Beat together until stiff peaks form. Butter 9x13 pan. Pour in meringue. Push up sides of pan. Bake at 275 for 20 min, then increase heat to 300 for 40 min. The Key is cooking it really slowly for a really long time :) Let cool in pan on cookie sheet.
Lemon Custard Filling:
6 egg yolks
1 c. sugar
6 T. fresh lemon juice (2 lemons)
grated peel of one lemon
2 c. cream whipped and sweetened
Beat egg yolks until creamy. Gradually add sugar, lemon juice and peel. Place in heavy saucepan and cook over low heat until slightly thickened. Cool. Whip the cream add cool custard and mix and spread over the meringue. If you want, reserve some of the cream to whip seperately and spread over top. Cover and chill (6 or 7 hours). Serves 10
Note from Amy: A variation of this from Grandma Beck (Pavlova is THE Australian dessert, she says!)is to make the meringue "crust", then just cool and top with sweetened whipped cream and cut up, colorful, fresh fruit (strawberries, kiwi, peaches, pineapple, melons, etc.) It's one of Trevor's favorites. You can also bake mini meringue dishes on a cookie sheet. They stay in the form that you make them, then fill with whipped cream and fruit.
1 1/2 Teaspoons Vegetable Oil
2 Boness Chicken Breast Halves, Cut into thin strips
1 smallish crown broccoli (unless, of course, you don't like broccoli...)
1/3 bag frozen red, green, and yellow peppers and onions (or you can use fresh, this is just easier...)
You can also drain and use water chestnuts, almonds, bamboo shoots, carrots, snow peas, celery, or zuccini!
1/4-1/2 cup Kikomans stir fry sauce (it's the best!)
6 small flour or corn tortillas
Additional Stir Fry Sauce, if Desired
1. Heat oil in skillet or wok over high heat, add chicken. Stir-Fry 3-4 minutes or until chicken is no longer pink in the middle. Add cut vegetables (broccoli and snow peas last unless you want soggy woggy stir fry!) Drain. Add Stir Fry Sauce. Cook and stir until hot (about 2 minutes).
2. Heat oil in skillet until hot, and then lay a tortilla flat in the oil for a few seconds, then turn over with tongs. Let it get a little brown without letting it get crispy. Repeat. Drain on paper towels.
3. Spread the stir fry in each tortilla, add more sauce if desired (or use sauce to dip!), and wrap up like a burrito or taquito.
Sunday, April 22, 2007
I have to admit that I haven't tried this recipe yet...and I'm sure I'm breaking the rules of the family recipe blog. But I just think it sounds really good and just in case you were looking for a new chicken marinade for spring/summer here is one that I got from a fellow Scrapbookers blog, Shabby Miss Jenn I'm hoping to try it soon, but if someone else does too, give us a report in the comments. And if it's gross, then you can ban me from the recipe blog and slap my hand.
Thursday, April 19, 2007
1 1/4 c flour
1/2 c cornstarch
1/3 c powdered sugar
3/4 c butter, softened
1 T lemon juice, freshly squeezed
1 t grated lemon peel
3/4 c powdered sugar
1/4 c butter, softened
1 t lemon juice, freshly squeezed
1 t grated lemon peel
For cookies: in large mixer bowl combine all ingredients. Beat 2-3 min. on low speed until well mixed. Shape dough into two 8 x 1 inch logs. Wrap in saran wrap. Refrigerate 1-2 hours until firm. Heat oven to 350 degrees. Cut logs into 1/4 inch slices. Place on ungreased cookie sheets. Bake 8-12 minutes or until set. Cookies will not brown. Remove immediately. Cool Completely.
For frosting, in small mixer bowl combine all frosting ingredients. Beat at medium speed until light and fluffy. Spread on cooled cookies.
A Land-O-Lakes Recipe
1 pint black beans, rinsed
Wednesday, April 18, 2007
3 large tomatoes, seeded and chopped (3 cups)
1 small green bell pepper, chopped (1/2 cup)
3 garlic cloves, finely chopped
8 medium green onions, sliced (1/2 cup)
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped jalapeño chili
2 to 3 tablespoons lime juice
1/2 teaspoon salt
Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving. Makes 3 1/2 cups.
Betty Crocker Recipe
Monday, April 16, 2007
Thursday, April 12, 2007
1 tsp. Vanilla
1/2 cup walnuts or pecans (optional)
1 loaf white bread or French bread
1/2 cup whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
Beat the cream cheese and vanilla together until fluffy. Stir in nuts. Spread about 1/2 Tablespoon of the mixture on a slice of bread. Top with second piece of bread (like a sandwich). Repeat this process 10-12 times until mixture is all used.
Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the "sandwiches" into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side.
(I like to top these with strawberries and syrup).
Monday, April 9, 2007
Here is the recipe for the Picnic Cake. It is a recipe of an old neighbor who lived across the street when we first moved to Idaho.
Mix in bowl and let cool.
1 cup dates (I have also used raisins)
1 tsp. baking soda
1 1/2 cups boiling water
Mix in together:
1 cup sugar
3/4 cup shortening
1/2 tsp. salt
1 tsp. vanilla
Add egg mixture to dates
1 3/4 cup flour
1 tsp cinnamon
Put in 9X13 cake pan and cover with 1 cup brown sugar, 6 ounces package of chocolate chips and 1/2 nuts. Bake at 350 for 45 mins.
Creamy Slow Cooker Mac and Cheese
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. 1/2 hour before serving top add more shredded cheese to top, replace lid and finish cooking. (Paula's Home Cooking - Food Network)
You'll need one 14-ounce bag of sweetened shredded coconut for this recipe. To toast the coconut for the frosting, spread it on a rimmed baking sheet and bake in a 325-degree oven, stirring often, until golden brown, about 15 minutes.
|1||pound frozen pineapple chunks , thawed|
|1/2||cup frozen pineapple juice concentrate, thawed|
|2 1/2||cups all-purpose flour|
|1||tablespoon baking powder|
|4||teaspoons pumpkin pie spice|
|3/4||teaspoon ground ginger|
|3/4||pound carrots (about 6 medium), peeled and cut into 1-inch chunks|
|1||cup sweetened shredded coconut|
|1 1/4||cups granulated sugar|
|1/2||cup packed light brown sugar|
|1 1/2||cups vegetable oil|
Cream Cheese Frosting
|12||tablespoons unsalted butter , softened|
|3||cups confectioners' sugar|
|16||ounces cream cheese , cut into 8 pieces and softened|
|3||cups sweetened shredded coconut (see note)|
1. For the pudding: Process pineapple chunks and concentrate in food processor until smooth. Transfer to medium saucepan and whisk in cornstarch until smooth. Bring to simmer over medium heat and cook, stirring constantly, until thickened, about 2 minutes. Transfer to bowl and refrigerate until cold, at least 1 1/2 hours.
2. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Spray two 9-inch cake pans with cooking spray. Line pans with parchment and spray parchment with cooking spray. Whisk flour, baking powder, pumpkin pie spice, ginger, and salt in large bowl.
3. Process carrots in food processor until finely ground. Transfer to large bowl and wipe processor bowl dry. Process coconut with granulated sugar until coconut is finely chopped. Add brown sugar and eggs and blend until mixture is smooth, about 1 minute. With machine running, slowly pour in oil and process until combined.
4. Transfer mixture to bowl with carrots. Add flour mixture and 3/4 cup pudding mixture and stir until no streaks of flour remain. Pour into prepared pans and bake until toothpick inserted into center of cake comes out clean, 30 to 35 minutes, rotating pans halfway through baking time. Cool cakes in pans 10 minutes, then turn out onto rack, peel off parchment, and let cool completely, about 2 hours.
5. For the frosting: With electric mixer at medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, and beat until incorporated. Beat in remaining 1 cup pineapple pudding and salt. (Mixture will appear slightly grainy.) Refrigerate until ready to use.
6. When cakes are cooled, spread 2 cups frosting on 1 cake. Top with second cake and spread top and sides with remaining frosting. Refrigerate for 15 minutes. Sprinkle toasted coconut on top and press into sides of cake. Cover and refrigerate until ready to serve, up to 2 days.
* I only refridgerated the pineapple pudding for about 20-30 minutes and it seemd fine. I also made this as a sheet cake and cooked it at 350* for 20 minutes. I didn't put coconut on top of the frosting either, but I bet that would make it killer.
Sunday, April 8, 2007
In the family cook book there was a recipe for picnic cake by Pat Nelson that I took out and can't find. It has dates and chocolate chips and is really good. We want to make it--would someone find it for me and post it? Gracias.
Oh, and a few minutes ago, I think I posted some comments under Wade's name, as he was signed in to google a few minutes ago! Sorry! It really was me, avoiding loading up the last of the dishes before going to sleep!
Thursday, April 5, 2007
2 cups mushrooms, sliced
1 1/2 pound chicken breast or chicken tenders, chopped into small pieces
salt and pepper
3 cloves garlic, minced or chopped
a few shakes of ginger (optional, and you can use fresh ginger grated)
1 red bell pepper, diced small
1 can (6 or 8 oz.) water chestnuts, drained and chopped
3 scallions, chopped
3 Tablespoons hoisin sauce.
Ice burg lettuce.
Preheat a large skillet or wok on high. Add oil to hot pan. Add chicken to pan and sear meat by stir frying a minute or 2. Add mushrooms and cook together 2 minutes. Add salt and pepper to season, then add garlic and ginger. Cook a minute more. Add bell pepper, water chestnuts and scallions. Stir frying until cooked to your likeness. Add hoisin sauce and toss to coat the mixture evenly. Pile mixture into lettuce leaves. Eat.
Pasta al forno
1 lb. sausage (optional)
1 onion, coarsely chopped
1 stalk celery finely chopped
1 carrot finely chopped
2 mushrooms finely chopped
3-5 cloves garlic minced
28 oz. crushed tomatoes
1 pint heavy whipping cream
1 lb. Rigatoni pasta
fresh or dried Basil
Brown sausage. Remove sausage, leaving pan dippings. (Add some olive oil if you choose not to use sausage). Add carrots, celery, and mushrooms to pan and "sweat" (cook for several minutes until tender). Add onion and garlic and saute' for several minutes.
Add can of tomatoes, with salt, pepper, and basil to taste. Simmer about 20-30 minutes.
Cook pasta al dente. In large baking dish, put a tiny bit of sause on bottom. Layer 1/3 pasta, the 1/3 cream, then 1/3 cheese, then 1/3 sauce twice. On the last layer, switch sauce and cheese so you end up with cheese on top. Cover and bake 45 minutes at 350. Uncover and bake til cheese is bubbly. Add Parmesan at table.
Wednesday, April 4, 2007
Boil enough potatoes for your group in water. Drain potatoes (reserve a little of the water for easier smashing). Return potatoes to pan and add cheese and bacon. I like using cheddar cheese, or colby jack and the Real Bacon Pieces you can buy at Costco. Put in enough for your own taste, I usually do about a handful of each, a little more cheese than bacon. Then just smash it all together and mix. (I love my potato masher tool for this).
I have also used the cannery instant potatoes, just making them a little runnier than normal. I am sure you could use potato flakes too, I just have never done it.
2 tablespoons butter, melted
½ teaspoon lemon extract
1 ¼ cups all-purpose flour
2 tablespoons sugar
½ cup sugar
2 tablespoons cornstarch
¾ cup water
1 tablespoon lemon juice
1 teaspoon strawberry extract
¼ teaspoon red food coloring, optional
4 cups sliced fresh strawberries
1 cup heavy whipping cream
1 package (8 oz.) cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and food coloring if desired. Cool. Add strawberries.
In a small mixing bowl, beat the cream until stiff peaks form; set aside. In a large mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth; fold in whipping cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping. Yield: 22 crepes.