Thursday, December 31, 2009
Jimmy thought he'd give it a try. We just did our french toast with eggs, milk, vanilla, cinnamon and sugar and dipped it in the crushed cereal. But here's the recipe if anyone wants to give the fancy version a try.
Cap’n Crunch French Toast
recipe by Melanie Knight- inspired by Blue Moon Café
4 cups Cap’n Crunch original cereal (no Crunch Berries)
10 slices Texas bread (thick sliced bread)
1/2 cup heavy cream
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon cinnamon
10 tablespoons butter
Whipped cream for topping
1 pint strawberries
½ pound seedless grapes
Place the cereal in a casserole dish and crunch it into crumbs with the bottom of a glass.
Mix the eggs, heavy cream, sugar, vanilla and cinnamon together and place in a shallow dish. Melt 1 tablespoon butter in a frying pan over medium heat. Take 1 slice of brad, dip both sides in the egg mixture, then coast with the Cap’n Crunch crumbs.
Cook each side 2-3 minutes until light brown. Repeat for the other 9 slices of bread.
Stack 2 French toasts on the center of the plate. Top with a generous helping of whipped cream and strawberries and grapes.
Makes 5 servings
Tuesday, December 29, 2009
Preparation - 10 min | Cooling Time - 1 hrs freezing | Yields - 72 candies (6 dozen total)
- 2 cups creamy peanut butter, (not all-natural)
- 1/4 cup (1/2 stick) butter or margarine, softened
- 3 3/4 cups (16-oz. box) powdered sugar
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 2 tablespoons vegetable shortening
Directions:LINE baking sheets with wax paper.
BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.
MELT morsels and shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
DIP peanut butter centers into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.
What You Need!
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
Kraft Kitchens Tips
How to Easily Dip Truffles-To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.
Monday, December 28, 2009
Candy Cane Cookies by Sandra Lee
1 box sugar cookie mix
1/2 stick butter, melted
1/3 cup softened cream cheese
1/2 cup all-purpose flour, plus additional for surface
Red food coloring
1 1/2 teaspoons peppermint extract
Preheat oven to 325 degrees F.
In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough.
Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together.
On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane.
Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
Friday, December 4, 2009
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 dash salt
1 tablespoon white sugar
1/2 cup butter
3/4 cup buttermilk
Preheat oven to 400 degrees F.
In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk.
Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.
Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.
Tip from a review on allrecipes.com: Freeze the stick of butter and then grate with a box grater. That way the butter stays nice and cold for a nice tender biscuit.
Don't over handle or stir biscuit dough as it will make them tough.
Monday, November 23, 2009
Sour Cream Rolls from Lisa Pett
1 large carton of sour cream (2 cups)
1/4 cup shortening
Heat them together in a little pan, but don't boil.
Place in mixing bowl and stir in:
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs, well beaten
Take 2 packages of dry, fast rising yeast (2 TBLSP) and dissolve in 1 cup of luke warm water. Then mix with other ingredients in large bowl. Add 7 1/2 cups flour, and knead.
Cover the bowl with aluminum foil and place a dishtowel over it. Place bowl and contents, well covered, in a refrigerator overnight (or in a cold oven for 3 hours) and until the dough has doubled in bulk.
Make rolls and place in roll pans, cover with dishtowel and let raise for about 3-4 hours. ***However, I have made them and let it rise in a semi warm oven to go faster and it works just fine too.
Don't make them too small. If you fold them over, put a little butter between the folds. Bake 9-12 minutes, depending on oven, at 350 degrees. Bake until rolls are light brown--not dark brown.
(tips from lisa:
**I cut the dough into 4 equal parts and then roll it out into a 16 inch circle. Then I use a pizza cutter to cut the circle into 16 even triangles. I roll them up like Crescent rolls and butter them with a melted butter and a pastry brush hot out of the oven.
This dough is an excellent base for cinnamon or orange rolls.)
Sunday, November 22, 2009
Prep Time: 15 Minutes
Cook Time: 40 Minutes
4 whole (to 5) Large Pears (Bosc Work Well)
⅔ cups Sugar
¼ teaspoons Salt
1-½ cup All-purpose Flour
⅓ cups Sugar
⅓ cups Firmly Packed Brown Sugar
½ teaspoons Cinnamon
½ cups Pecans, Very Finely Chopped
1 stick Butter, Melted
Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
Pour pears into a baking dish; top with crumb topping.
Bake at 350 degrees for 30 minutes.
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with vanilla ice cream.
Wednesday, November 11, 2009
CHOCOLATE PUMPKIN MUFFINS
1 1/2 cups All purpose flour
1/2 cup Sugar
2 tsp Baking powder
1/2 tsp Cinnamon
1/2 tsp Salt
1 cup Milk
1/2 cup Solid pack pumpkin
1/4 cup Melted butter
6 oz Semi sweet chocolate chips
1/4 cup Finely chopped nuts
Preheat oven to 400. In large bowl combine flour, sugar, baking powder, cinnamon, and salt; make a well in the center.
In a small bowl, combine milk, pumpkin, butter and egg; add to well in flour mixture.
Add chocolate chips; stir until dry mixture is moistened. Spoon mixture into greased muffin cups, filling each 3/4 full. Sprinkle 1 tsp. nuts over each muffin.
Bake at 400 for 18-20 minutes. Cool 5 minutes; remove from pans, completely cool on racks.
This recipe makes 12.
Wednesday, October 21, 2009
1 cube butter with garlic powder
8 oz cream cheese
3 chopped green onions
1 3/4 cup Parmesan cheese
1/4 cup grated cheddar cheese
Melt 1 cube of butter and add garlic powder. Mix cream cheese, onions, Parmesan cheese, and cheddar cheese. Stuff mixture into mushroom stem hole. Dip all mushrooms into garlic butter. Bake at 300 for 10-15 minutes. Then broil until brown. (I didn't think I needed the whole cube of butter. Next time I'm going to start with a half a cube and add more if that isn't enough. I had too much left over and hated to waste it. ) Enjoy! They are super yummy.
Tuesday, October 13, 2009
1- 20 oz. can crushed pineapple
4 c. miniature marshmallows
1/2 c. sugar
1 T. cornstarch
1 egg, well beaten
1 1/2 tsp. white vinegar
1- 8oz. cool whip (room temp.)
2-3 apples, diced
1 c. salted peanuts
Drain pineapple, save juice. Mix pineapple and marshmallows. In medium saucepan combine:
Cook until slightly thickened over medium heat; cool and combine with cool whip. FOLD in the marshmallows and pineapple mixture.
Add apples and peanuts. Refrigerate at least 8 hours.
3 garlic cloves, peeled and smashed and minced
2 carrots, pared and shredded
1 1/3 cups uncooked long-grain rice
3 cups chicken broth
2 teaspoons grated lemon zest
3/4 teaspoon salt
Melt butter in sauce pan with tight fitting lid.
Add garlic and carrots; cook, stirring frequently until carrots begin to color, about 5 minutes.
Add rice; stir.
Add broth, zest and salt.
Bring to a boil and simmer covered, about 20 minutes.
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.
Lemon zest of 2 lemons
1 1/2 cups plain bread crumbs
2 Tablespoons Freshly grated Parmesan (optional)
2 eggs, whisked with 2 T water
3 Tablespoons flour
1 tsp ground pepper
1 tsp kosher salt
Preheat oven to 200 degrees.
Zest two lemons. Bake zest for about 5 minutes until dry. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs. Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees.
2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup plus 1 T fresh lemon juice
1/8 cup chicken stock
Freshly ground pepper
1 tablespoon unsalted butter
Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute about 3 minutes. Add whipping cream and boil until reduced by one-third. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted.
Serve chicken with lemon sauce.
- 8 ounces cream cheese
- a handful of Strawberries smashed or pureed (2-3 TBSP)
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1/2 tablespoon ground cinnamon
- 1 cup whipped topping
Thursday, October 8, 2009
Thanks to Martha Stewart for the recipe below. I have discovered sweet potatoes recently and really like them. The only thing I changed below is to use skim milk instead of half-and-half. Also, I used unsalted butter. This recipe is easy and delicious!
Makes 3 cups
- 2 medium sweet potatoes, peeled and cut into 2-inch chunks
- 1/2 cup half-and-half
- 3 tablespoons butter
- 2 tablespoons light-brown sugar
- Coarse salt and ground pepper
- Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
- Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
Saturday, September 26, 2009
1 c. Wheat berries - rinsed and drained
1 1/2 c. Milk
1/3 c. Oil - applesauce may be used for half the oil.
1 Tbsp. Baking powder
1/2 tsp. Salt
2 Tbsp. Pure maple syrup or honey
Put milk in blender. Add wheat berries and blend for 5 mins. Add oil, egg, salt, and maple syrup. Blend for 15 seconds. Add baking powder and blend just to mix in. The batter will start to rise. Bake as waffles or pancakes.
As an alternate to butter and syrup, you can serve the waffles with the following - applesauce and whipped cream and pecans
Or rasperry jam and sour cream
Or diced fruit and whipped cream.
Thursday, September 24, 2009
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch ground nutmeg
- 1 (15-ounce) container whole milk ricotta cheese (I used cottage cheese because it was cheaper)
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan
- 3 ounces thinly sliced prosciutto, chopped ( I didn't use this but I bet it would be tasty)
- 1 large egg, beaten to blend
- 3/4 teaspoon salt, plus more for salting water
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella (about 4 ounces)
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Sunday, September 20, 2009
Perfect Dinner Rolls
Adapted from My Kitchen Cafe
1 1/2 cups warm water
1 tablespoon instant yeast
2 tablespoons granulated sugar
2 tablespoons vegetable oil
1 teaspoon sea salt
4 cups all-purpose flour, lightly spooned into measuring cup, then leveled off
In the bowl of a stand mixer, stir together warm water, yeast, and sugar. Let stand about 5 minutes.
Add the oil, salt, and 2 cups of the flour to the yeast mixture, then mix on low speed with the paddle attachment incorporate the flour to create a wet, sticky mixture. Still on low speed, add 1 cup of the remaining flour and incorporate. Switch to the dough hook and add the remaining 1 cup flour. On low speed, mix the dough to incorporate the final addition of flour until the dough has pulled away from the sides of the bowl. Turn the speed to medium and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl and place the dough in the bowl - turn to coat. Cover the bowl with a cloth and let rise in a warm place until doubled in volume, about 20 -30 minutes.
Turn the dough out onto a lightly floured surface and gently deflate into a rectangle. Cut width-wise into 6 equal strips of dough. Then cut each strip of dough into fourths by cutting length-wise to make 24 little squares of dough. Take each piece of dough and ball it (I fold the insides into the bottom over and over so that it's smooth on the top and in a perfect little ball--I like to call it "mom" style, that's how she taught us!)
Place each ball of into a lightly greased 9x13 baking pan in rows of 4 (I used a cookie sheet). Cover the rolls in the pan and let rise to double while your oven is preheating to 400 degrees F - about 20 minutes. If you want an even more golden color to the rolls, brush them with a little melted butter before baking. Bake for 13-15 minutes in the preheated oven, or until golden brown. Serve warm and enjoy!
Friday, September 18, 2009
1/2 Cup Milk
1/2 Cup Flour
1 Tsp. Vanilla
1 Tsp. Cinnamon (or more...)
Put everything in the bowl and mix just enough to break up the eggs. Heat the Oven to 425 with a 9" cake pan in it--when the oven is hot, melt 1 notch (is it a tsp or a tbsp?...just the notch on the butter...) in the pan, and swirl it around so that butter covers the entire bottom of the pan. Pour the batter in the pan and bake for 15 minutes.
My favorite toppings are fresh peach jam (if you want some i have a freezer full!) a little bit of powdered sugar, and buttermilk syrup. MMMMMm I might go make another one!
Wednesday, September 16, 2009
1 1/3 cup Acini de pepe pasta - uncooked
20 oz can pineapple tidbits (drained - reserve 1/4 cup juice)
8 oz can crushed pineapple
2 (12 oz) cans mandarin oranges
3 cups marshmallows
1/2 cup coconut
8 oz cool whip
1/4 cup sugar
1/4 cup pineapple juice
1 3/4 cup milk
3 oz pkg instant vanilla pudding
Cook pasta in boiling water for 11 minutes. Drain well, rinsing with cold water to cool pasta. In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes. Gently stir in pasta and remaining ingredients. Cover and refrigerate at least 2 hours.
See her blog for more details and photos.
Five Minute Jell-O by Hil
1 small package Jell-o
2/3 c. boiling water
8-9 ice cubes
Put Jell-o and water into a blender. Blend on high for 1-2 minutes. Add ice cubes one at a time.
If desired, add some Cool Whip or yogurt.
Mix then pour into a bowl. Add fruit, if desired. Cool in refrigerator for 5 minutes.
*For a bigger portion, use 1 large package Jell-o, 1 1/3 cup boiling water, and 16-18 ice cubes.
Monday, August 24, 2009
Sunday, August 23, 2009
3/4 cup butter, softened
1 3/4 cups sugar
2 tablespoons key lime zest
1/4 cup key lime juice, fresh
3 cups cake flour
1 teaspoon baking soda
1 1/2 cups buttermilk
White Chocolate Frosting
6 (1 oz) white chocolate baking squares
1/2 cup heavy whipping cream
3/4 cup butter, softened
1 tea. vanilla
5 cups confectioners sugar
- Preheat oven to 340. Grease and flour 3 (9 inch) cake pans.
- In large bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
- In medium bowl, combine cake flour and baking soda; sift. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Pour evenly into prepared pants, and bake for 18-20 minutes, or until a wooden pick inserted in center comes clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread white chocolate frosting in between layers, and on top and sides of cake. Garnish with Key lime wedges, if desired.
- White Chocolate Frosting:.
- In medium bowl, combine chocolate an dcream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1-1/2 minutes total); let cool completely.
- In large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until fluffy.
2 cups cooked chicken, chopped or shredded
1 cup Barbecue sauce, divided
1/2 cup diced red onion
1/2 cup Ranch dressing
Shredded mozzarella cheese
Preheat oven to 400 degrees. In a medium bowl, combine the chicken with 1/2 cup of barbecue sauce; mix until combined. Spread the remaining barbecue sauce on rolled out pizza dough. Place red onion and chicken mixture over sauce. Drizzle ranch dressing over chicken then top with mozzarella cheese. Bake for 15 to 20 minutes.
1 pkg (8 oz.) cream cheese, cut into cubes
1 can (4.5 oz.) chopped green chiles
1 can (15 oz.) black beans
1 can (14.5 oz) diced tomatoes, drain off a little of the juice, but not all of it
1 or 2 cans (10 oz. can) Green Chile enchilada sauce; depends on if you like a lot of sauce or not
shredded cheddar cheese
Heat Oven 400 deg. Grease 9x13 inch pan.
In a nonstick skillet cook chicken over medium-high heat, stirring occasionally, until no longer pink. Stir in cream cheese, green chiles, black beans, and diced tomatoes; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filling into tortillas; roll up and put in pan. Pour enchilada sauce over the top and sprinkle with Cheddar cheese. Bake for 15 to 20 min.
Tuesday, August 11, 2009
This "Casserole" is really very much like a dessert but has squash in it. So you could call it a veggie. :) My friend made it for our dinner group and it was so yummy we all had seconds. She said they have this instead of candied yams for Thanksgiving. I hope you like it.
- Flesh of 1 cooked butternut squash – about 3 c.
- 3/4 cup white sugar
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons all-purpose flour
- 3 eggs
- 1/4 cup margarine, melted
- 3/4 cup chopped nuts (pecans preferred)
- 3/4 cup coconut
- 3/4 cup brown sugar
- 6 tablespoons flour
- 6 tablespoons melted butter
- Combine topping ingredients and set aside.
- Blend all ingredients (except topping) in a blender or food processor.
- Pour into a greased 9x13” pan.
- Bake at 400 F for about 20 minutes, then sprinkle topping over all and return to oven.
- Bake another 10-20 minutes, or until casserole is set.
Friday, July 31, 2009
1 large egg - lightly beaten
1/2 tsp. salt
1 tsp. sugar
2 TBSP water
1 tsp. baking soda
2 tsps. butter - melted
2 1/2 cups all-purpose flour
1 1/2 tsps. yeast
2 cups milk
In a bowl whisk together 1 1/2 cups of the flour, yeast and 1 cup of the milk. Let mixture stand in a warm place, covered loosely, overnight.
Whisk 1/2 cup milk into the starter. Dissolve baking soda in 2 TBSP. hot water. Add to the starter, remaining flour, egg, salt, sugar, baking soda mixture, butter, and remaining 1/2 cup of milk; whisk until the mixture is combined well. Heat and grease griddle, then cook pancakes.
Tuesday, July 28, 2009
1 vanilla cake mix
1/4 cup cream cheese, softened
1/4 cup oil
1 1/4 cup water
Start by beating the cream cheese, then add other ingredients and beat well. Bake as cupcakes for 18-20 minutes.
After cooling, top with this glaze:
1/2 cup white chocolate chips, melted and stirred smooth
1 Tablespoon butter, melted with chips
2-3 Tablespoons evaporated milk, room temp
2-3 cups powdered sugar
1/2 teaspoon vanilla
Beat smooth, cool for a few minutes to thicken up a little bit, then spoon over cupcakes, garnishing with extra chips as desired.
These weren't amazing, but if you bake just right and have super moist cupcakes, they would be great (as far as non-dark chocolate treats go!).
Sunday, July 19, 2009
4 Bell Peppers (I used Yellow, but any color works!)
1 Tbsp Olive Oil
Cut the Tops of the peppers off, then gut and rinse out to get rid of all the seeds (with kids you could cut the peppers down the middle and turn them on their side to "stuff" so they're more shallow and easier to eat). Brush the outsides with Olive Oil. Line up on Baking Sheet or Baking Pan (I used a pan so the excess wouldn't topple off.)
1/2 lb ground beef
1/2 Medium Onion, Chopped finely
2 Cloves Garlic, Minced
1 Tbsp Oil
Red Pepper Flakes
Salt & Pepper
1 Fresh Tomato, chopped. (this is what i used, but a few recipes called for canned diced tomatoes and tomato paste...I think this would make it too saucy though...)
Slices of Cheddar, Mozzarella, Provolone, or Munster Cheese
Brown the onions and garlic in the oil, then add the ground beef and spices and brown. At the very end add the fresh diced tomato and toss together.
Put the beef mixture into the bell peppers, stuffing so it's full. Place a slice of cheese on top of each pepper.
Bake at 400 Degrees in the Oven for 20 Minutes, or until cheese is melty and bubbly brown.
Let cool for at least 5 minutes before eating!
(Alternatively, you can put the empty peppers in the oven for 5 minutes before you stuff them. I just didn't because I forgot and only 1/2 the recipes called for it)
We just estimated all of Anne's ingredients, for simplicity, and that's what she says she does, so... Wade did the grilling and says everyone knows how to grill chicken, just preheat the grill on high, then turn down to medium as soon as all the chicken is on and turn it over several times until done. We also had pineapple to grill on this day, just to add to the joy!
Thursday, July 16, 2009
- 1 (10-ounce) can crushed pineapple
- 1/2 cup packed light brown sugar
- 1/4 cup (1/2 stick) butter, at room temperature
- 10 maraschino cherries
- 1 (12-ounce) package refrigerated buttermilk biscuits (10 count) or homemade biscuits
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.
Tuesday, June 16, 2009
The other day I tried it and it was tasty. I liked that there was a lot of crispy crust. Plus, it baked so quickly. Rachael Ray recommended baking for 20 minutes on 450. (edited to note: the first time I did these, I baked at 350 for 20 minutes... they actually needed a few minutes more. The second time I did it at 450 for 20 minutes and they got a bit burned. So - just watch them. Maybe 20 minutes at 400 would be perfect)
I basically used my mom's recipe with a few changes. I added a little green pepper, with a sauce of A1, Worcestershire, tomato sauce, and a wee bit of ketchup. I used Italian bread crumbs which I had on-hand. I also put a little extra sauce on top before baking.
Here's the original that was in the family cookbook:
Meat Loaf (Shari Price)
1 pound ground beef
1 egg, beaten
Salt and pepper
1/2 cup sauce (ketchup, barbeque sauce, tomato or chili sauce)
3/4 cup dry bread cubes (some wheat and some white)
1/2 cup quick oats
1 Tbsp grated onion
just under 1/4 cup finely chopped celery
Beat egg, sauces and spices together. Add remaining ingredients. Form into 1 or 2 loaves.
Bake in 350 oven for about 1 to 1 1/2 hours with foil or sauce spread on top for last 10 minutes.
Here are some other tasty-looking meatloaf recipes posted on this bloggie too.
Saturday, June 13, 2009
Wednesday, June 3, 2009
3 cups oats (I use whole oats, not the quick kind)
1/4 cup and 2tbsp of brown sugar
3/4 cup shredded coconut
1 cup sliced almonds
1 cup walnuts/pecans (or really any kind of nut you want)
1 tsp cinnamon (if you like cinnamon, I do)
1/4 cup and 2tbsp maple syrup
1/4 cup oil (vegetable, olive, canola whatever ya got)
1 tsp salt
Mix the two sets seperately, then combine.
Put on jellyroll sheet.
Bake for 1 hour on 200, stirring every twenty minutes. For the last twenty minutes you can add about 1/4 cup of light karo syrup and mix it in if you want clumpy granola. If you want it cruchier, bake it for an extra twenty minutes.
Cool for 30 mins, then add mix-ins. (My personal favorites are dark & white chocolate chips and craisins.)
Friday, May 29, 2009
1/2 c red onion- chopped
1 cup sugar
1 tsp salt
1 TBSP Dijon mustard
2 TBSP Raspberry or Strawberry Jam
2/3 cup white vinegar
2 cups oil
Put everything into the blender except the oil. Add oil as you blend really well. Refrigerate. (My family likes this dressing best after it is cold. If it starts to separate, just shake it up good. )
1. Lettuce- Iceberg, Romain, Spring mix (I truly put whatever I have on hand. These just look pretty)
2. Nuts- Pecans (16 oz bag)
2 TBSP butter
2 TBSP water
1/3 cup brown sugar
1/3 cup white sugar
Cook until bubbling then add nuts. Cook 2-3 minutes. cool
3. Fontina cheese - Whole block (it's in a triangle shape usually in the specialty cheeses)
4. Parmesan cheese- ( the triangle shaped one and shred it. Or buy the already shredded container)
5. 1 lb bacon - (hormel precooked bacon works great. Microwave for 1 minute and it breaks up perfectly. Sometimes I just buy cheep bacon and cook it normal and break it up after it has cooled. Anything really works)
6. Strawberries (sliced)
I just layer everything starting with the lettuce and ending with the strawberries because they are pretty but you can do it however you want. :) Top will the dressing the enjoy.
Wednesday, May 27, 2009
Cream Cheese Fruit Dip
by Cooking a la Mode:
With a mixer, beat until fluffy:
1 8oz. pkg. cream cheese
1 cup Powdered Sugar
Add, the following, and blend until smooth:
1 small pkg. instant vanilla pudding
1 cup milk
Gently fold in:
1 container cool whip
Serve with various fruits.
Tuesday, April 14, 2009
I found this Apple Cinnamon Muffins recipe on www.Bakingbites.com.
Apple Cinnamon Muffins
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
3/4 cup brown sugar
1 large egg
2 tbsp butter, melted and cooled
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup buttermilk
1 1/2 cups diced apple
3 tbsp coarse sugar
1/2 tsp ground cinnamon
Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, salt and spices.
In a large bowl, whisk together brown sugar and egg. Whisk in melted butter, vegetable oil and vanilla. Working in two or three additions, alternately stir in flour mixture and buttermilk, ending with an addition of flour and mixing only until no streaks of flour remain visible in the batter. Stir in diced apple.
Divide batter evenly into prepared muffin cups filling each to the top, or slightly over.
In a small bowl, stir together coarse sugar and additional 1/2 tsp ground cinnamon. Sprinkle generously over muffins.
Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the top springs back when lightly pressed.
Cool muffins on a wire rack.
(my notes: I love streusel on muffins but this cinnamon/sugar sprinkle was really tasty too. I would definitely use this topping again. Also - I wasn't sure about the ginger spice as I'm not the hugest fan of ginger ... so I just added an extra tsp of cinnamon for extra flavor and left out the ginger. The muffins were moist and tasty.
Saturday, April 11, 2009
8 oz cream cheese (softened)
6 oz Sugar Free Raspberry Jello (the box says .6 oz, don't be fooled!)
10 oz frozen raspberries (defrost partially) (I took the remaining 2 oz from my bag and dumped them in with the cool whip so we'd have whole raspberries in there, too!)
3/4 C sugar
12 oz Cool Whip
2 tsp vanilla
Prepare Jello using only 2 1/2 C of water (1 1/4 hot, 1 1/4 cold). Add frozen raspberries, and let jello partially thicken in fridge. In a separate bowl, blend cream cheese, vanilla, and sugar. Add cream cheese mixture to partially thickened jello and whip together until well blended. Fold in Cool whip. Refrigerate 3 hours until well set. Mmmmmmm delicious!
Monday, March 30, 2009
1 can 14 oz. coconut milk (not cream of coconut)
1/2 cup flaked coconut
1 can 8 oz. crushed pineapple, drained, 3 tablespoons juice reserved
3/4 cup powdered sugar
Heat oven to 325 degrees. Spray bottoms only of 2 (8x4-inch) loaf pans with baking spray with flour.
In large bowl, beat cake mix, eggs, and coconut milk with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans.
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.
In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife.
Sunday, March 29, 2009
1 cup sugar
1 cup corn syrup
1 cup peanut butter
8 cups corn flakes
Bring sugar and corn syrup just to boil on medium heat. Remove from heat, stir in peanut butter well. Add to corn flakes and mix well then put in buttered 9x13 pan. Eat by the handful or cut into squares.
Wednesday, March 18, 2009
- 1 cup soy sauce
- 2 teaspoons grated fresh ginger root
- 1/2 cup sugar
- 1/4 cup orange or pineapple juice
- 1 tablespoon sesame oil
- steak, cut into cubes
- Fresh bell peppers (red, green, yellow or orange), cut into bite size pieces
- Sweet onions, cut into bite size pieces
- Fresh mushrooms
- Skewers, if wooden, soaked in water for 20 to 30 minutes
Mix all ingredients together for the marinate, then add the other ingredients and marinate the kabobs before grilling.
Monday, March 16, 2009
* 1/2 gallon whole milk (can use whole, 2%, 1% or skim milk- the higher fat the creamier and thicker the yogurt)
* 1/2 cup room temperature plain yogurt with "live cultures" (I recommend Dannon Plain Yogurt, because it is made with milk and cultures, other brands have other fillers in them and I don't want that.)
1. Bring milk to just a boil and then set aside to cool. While you are heating the milk remember to stir almost constantly so it doesn't burn on the bottom. (I have forgotten to stir frequently and it burned, but I still able to use it. If this happens just don't scrape the bottom or your yogurt will have cottage cheese like curds in it.)
2. Cool just enough not to bite the finger to touch, (about 120°F). (I don't have a thermometer so the trick is to let the milk cool until you can keep your finger in it to the count of ten. It takes about 45 minutes to get to this temperature.) Sometimes a skin will form while the milk is cooling. I like to remove it because it feels like plastic in your mouth when eaten. But it doesn't have to be removed.
3. Pour warm milk in a glass or Pyrex bowl and add the plain yogurt with"live culture".
4. Mix well by stirring the starter in, and cover.
5. Completely cover the bowl with towels top and bottom to maintain an even temperature. I put mine into a cooler and surround it with towels to keep the temperature warm.
6. Keep covered at room temperature until the cultures have set, about 6-8 hours. The longer it sits the tangier it gets.
7. Carefully pour off the whey (liquid) that forms on the top.
8. Refrigerate for 4 hours before serving.
9. To store, keep in refrigerator.
10. If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.
This will make a runnier yogurt. If you would like to make it thicker follow these instructions:
Follow instructions above until #7 then do this:
1. Line a medium-large bowl with a piece of cheesecloth or a clean white dish towel.
2. Dump a the yogurt into the center of the cloth.
3. Bring the four corners of the cloth together and lift the yogurt.
4. Place the cloth containing the yogurt in a strainer or colander, and place the strainer or colander in a bowl where it doesn't touch the bottom (so that the liquid can continue to drain).
5. Place the bowl containing the strainer/colander in the refrigerator and allow to drain for 2-3 hours. I dump the whey out of the bowl every hour. Strain until you get the consistency you like.
6. After straining using a spatula, put the yogurt in a bowl for use.
7. Return yogurt to the fridge another hour or two.
Sunday, March 15, 2009
Thursday, March 12, 2009
3 cups strained plain yogurt* or Greek-style yogurt
2/3 -3/4 cup sugar (depends on how tangy you want it)
Mix together the yogurt, sugar. Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions.
*To make strained yogurt, line a strainer with a few layers of cheese cloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 3 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Tuesday, March 10, 2009
- 1/4 cup warm water
- 1-1/2 (.25 ounce) packages active dry yeast
- 2 tablespoons bread flour
- 1-1/2 teaspoons white sugar
- 1 cup quick cooking oats
- 1 cup whole wheat flour
- 2-1/4 cups warm water
- 2-1/4 teaspoons salt
- 1/3 cup brown sugar
- 1/3 cup vegetable oil
- 5 cups bread flour
- In the mixing bowl of an electric mixer, stir together 1/4 cup warm water, 1 1/2 teaspoons sugar, 2 TBSP bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
- Measure oats, 2 1/4 cups warm water, whole wheat flour, salt, 1/3 cup sugar, and 1/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
- Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
- Divide dough into 3 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
- Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.
1 small onion, diced
2 cloves garlic, minced
1 tablespoon, olive oil
1 carrot, minced
2 (15 oz.) cans tomato sauce
(sea) salt and black pepper
2 Tablespoons minced fresh basil or 1 tea dried basil
1 Tablespoon minced fresh oregano or ½ tea dried oregano
3 Tablespoons minced fresh parsley or 1 ½ dried parsley
Sauté onion and garlic in olive oil until soft. Stir in carrot. Sauté 2 or 3 minutes. Add tomato sauce, basil and oregano. Simmer 30 minutes. Stir in parsley and season with salt and pepper.
Makes 4 cups for about 1 pound of pasta
2 cups warm water
2/3 cup white sugar
1 ½ tablespoons active dry yeast
1 ½ teaspoons salt
¼ cup vegetable oil
6 cups bread flour
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. About 10 minutes.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth ( or 5-7 minutes in a stand-up mixer). Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Thursday, February 19, 2009
This is another one of our favorite sandwiches. This one comes from The Pioneer Woman.
Marlboro Man’s Favorite Sandwich
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Lawry’s Seasoned Salt
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
1 lb lean ground beef
1 egg, slightly beaten
½ Cup garlic and herb dry bread crumbs
4 oz can diced green chilies
¼ Cup finely chopped onion
¼ Cup finely chopped green bell pepper
1 teaspoon minced garlic
1 teaspoon hot pepper sauce
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 ripe avocados peeled, seeded and diced into ½ inch cubes
2 Tablespoons fresh lime juice
1/2 teaspoon ground cumin
2/3 cup tomato diced
1/2 cup finely diced red onions
¼ cup fresh chopped cilantro leaves
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 clove garlic, pressed
¾ Cup mayonnaise
¼ Cup fresh chopped cilantro leaves
1 tea ground cumin
¼ teaspoon fresh ground black pepper
4 slices cheddar cheese
8 slices sourdough bread
Preheat oven to 350 degrees F. In a large bowl combine the ground beef, egg, bread crumbs, green chilies, onions, bell pepper, garlic, hot pepper sauce, salt and pepper. Gently mix until just combined. Form into loaf and place into meatloaf pan that has been lightly sprayed with non-stick cooking spray. Bake for 35-40 minutes or until meatloaf is cooked through and top has browned. Let sit for 10 minutes before slicing.
Meanwhile in a medium bowl combine diced avocados, lime juice, cumin, tomatoes, onions, cilantro, salt and pepper. Toss gently, cover and refrigerate until serving.
In a small bowl combine the mayonnaise, cilantro, cumin and black pepper. Mix until well combined. Set aside.
When meatloaf has been removed from oven, preheat oven’s broiler. Place cheese onto 4 of the slices of bread. Place all 8 slices under broiler for 1-2 minutes or until lightly toasted and cheese melted. Spread generous portions of the cilantro mayonnaise onto the insides of the 4 toasts without the cheese. Slice the meatloaf into 8 equal slices. Place 2 slices of meatloaf onto the cheese side of the toasts. Top the meatloaf with divided avocado salsa, and place the remaining toast on top to close sandwich.
Wednesday, February 11, 2009
Vegan Chocolate Mousse Recipe
1/2 cup organic chocolate soy milk
9 or 10 ounce bag of semisweet vegan chocolate chips (NOT carob chips)
12 ounces silken tofu
1 teaspoon natural pure almond extract
Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from heat and let cool a bit while you melt down the chocolate chips.
You can melt the chocolate chips in a double boiler or microwave. In the microwave, just melt in 30 second increments, and stir between each.
Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand or regular blender until completely smooth. Stir in the almond extract. Taste and adjust for flavor, adding a bit more extract if needed.
Chill in the big bowl (or in individual bowls) for at least 1 1/2 hours, the longer the better.
Tuesday, February 10, 2009
Monday, February 2, 2009
1/2 pound ground beef
4 cups chopped green cabbage
1 medium onion, chopped
1 large carrot, grated
1 large celery stalk, grated
2 Tbsp cornstarch
2 tsp sugar
2 tsp salt
1/2 tsp pepper
2 Tbsp soy sauce
Brown meat and drain. Add vegetables and cook until done. Stir in sauce until mixture is well-coated. Put large spoonful into each wrap and fry on both sides until golden brown. Serve warm.
The first time I made these my oil wasn't near hot enough and the insides were saturated with oil. Not so tasty. This time I heated it over medium-high heat and those little rolls stayed sealed and were perfect.
I think the family has the sweet and sour chicken recipe, but if you don't let me know and I'll post it along with the Benihana Fried Rice.
Monday, January 19, 2009
- 1-2 heads of romaine lettuce (or any other kind)
- 1/2 c. grilled pineapple, cut into bite size pieces or smaller
- 3/4 c. cashew halves
- 1 T. melted butter
- 1 t. fresh rosemary
- 1 t. curry powder
- 1 T. brown sugar
- 1/2 t. salt (unless the cashews are already salted)
- 1/2 t. cayenne pepper
- 3 T. vinegar
- 3 T. Dijon mustard
- 2 T. honey
- salt and pepper to taste
1. Toast cashews in a dry skillet over medium-high heat, until golden brown. Remove from pan to a separate and cooler location.
2. Grill the pineapple chunks.
3. Mix the melted butter, curry, sugar, cayenne, salt (if needed), cashews and rosemary- shake it up in a Tupperware for added ease and storage. If you do not have fresh rosemary, you can use the dried spice in half the amount. However, I recommend fresh rosemary because it's not so poky in the mouth.
4. Dressing: Stir together the vinegar, mustard and honey. Add salt and pepper according to your taste.
5. Toss the greens, pineapple and top with the tasty nut ensemble. Serve the dressing on the side to be added according to everyone's preference.