I'm interested in revamping my recipe books. Right now I have the family recipe cookbook in half-size binders. They are completely unorganized with missing tabs. I haven't added new favorite recipes. So they are a mess. I rarely can find what I need.
I love having my recipes online (like I did for my 6-week mealplan) because they are searchable, but I don't have a laptop for the kitchen and printing a recipe every time I need it seems ridiculous. This plea for help came to mind because I was searching for my scratch piece of paper that had a recipe for cookies printed on it. I know I've printed that recipe at least 5 times so it's silly to keep printing it. Yes - we need organization!!!
I'm thinking I might just revamp my family recipe book, put in half-size binders with protective pages, and add our new favorites. I want to have more categories so it is easier to find things (such as chicken, beef, soups all under main dish).
Soooo - my point (and question) is...
How do you like to organize your recipes?
~ recipe box and hand write recipes?
~ printed recipe binder in protective sheets so you can add as you need?
~ online only?
What do you think?
Wednesday, March 24, 2010
Friday, February 26, 2010
Olympic Village Snow White Chocolate Party Mix
Years ago I tried this recipe from Taste of Home and it has been a holiday and anytime favorite ever since, though in humid summer places it does not work out so well.
We have many variations, and currently we are using bright, Olympic colored m&m's and adding 5 cups Rice Chex and 3 cups mini-marshmallows. I just had to have easy access to this recipe. Happy Winter Olympics, 2010!
White Chocolate Party Mix
15 Servings Prep/Total Time: 30 min.
15 Servings Prep/Total Time: 30 min.
Ingredients
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts (optional)
1 pound chocolate M&M's
1 package (10 ounces) mini pretzels
2 packages (12 ounces (each) vanilla chips
3 tablespoons oil
Directions
In a large bowl, combine first five ingredients; set aside. In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute, stirring once. Microwave on high for 5 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container. Yield: 5 quarts.
Nutrition Facts: 1 serving (3/4 cup) equals 547 calories, 27 g fat (10 g saturated fat), 9 mg cholesterol, 589 mg sodium, 70 g carbohydrate, 4 g fiber, 11 g protein.
from http://www.tasteofhome.com/Recipes/White-Chocolate-Party-Mix
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts (optional)
1 pound chocolate M&M's
1 package (10 ounces) mini pretzels
2 packages (12 ounces (each) vanilla chips
3 tablespoons oil
Directions
In a large bowl, combine first five ingredients; set aside. In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute, stirring once. Microwave on high for 5 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container. Yield: 5 quarts.
Nutrition Facts: 1 serving (3/4 cup) equals 547 calories, 27 g fat (10 g saturated fat), 9 mg cholesterol, 589 mg sodium, 70 g carbohydrate, 4 g fiber, 11 g protein.
from http://www.tasteofhome.com/Recipes/White-Chocolate-Party-Mix
Thursday, February 11, 2010
Hot Homemade Bread
1 Tbsp. salt
3 1/2 Tbsp. sugar
1 cup powdered milk
1/4 cup shortening or oil
3 3/4 cup warm water
6 cups flour (approx. 10 cups total)
Dissolve 2 Tbsp. yeast in
1/2 cup warm water (additional to above water)
Mix dry ingredients together, then cut in shortening (or add oil). Add yeast and warm water mixture. Mix till smooth.
Add last 4 cups flour. Knead 8 min. till smooth. Divide into 3 large or 4 medium balls. Let rest 10 min. Form into loaves and place into greased bread pans. Let rise till very rounded.
Bake at 400 for 30 min. (I cover with foil the last 10 min. if I think of it and the tops are getting dark).
This is the quickest homemade bread recipe I have tried (it's from Wade's mom). The bubbles in the bread are bigger than average and it's just delicious. There is a reason the salt is first. I forget it about twice a year! So don't forget the salt.
Monday, February 8, 2010
Chicken Julienne
I thought I'd posted this before, but it turns out I can't find it (or I never posted it). Anyway, it's so yummy.
1/2 cup butter, melted
1/2 cup all-purpose flour
1 pound skinless, boneless chicken breasts, cut into strips
2 tablespoons fresh lemon juice
salt and pepper to taste
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 dash paprika, for garnish
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish. Place the butter and flour in separate shallow dishes. Dredge the chicken strips in the butter and then the flour. Place chicken in prepared baking dish. Sprinkle with lemon
juice. Add salt, and pepper, to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese, and paprika. Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.
Original Recipe Here.
1/2 cup butter, melted
1/2 cup all-purpose flour
1 pound skinless, boneless chicken breasts, cut into strips
2 tablespoons fresh lemon juice
salt and pepper to taste
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 dash paprika, for garnish
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish. Place the butter and flour in separate shallow dishes. Dredge the chicken strips in the butter and then the flour. Place chicken in prepared baking dish. Sprinkle with lemon
juice. Add salt, and pepper, to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese, and paprika. Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.
Original Recipe Here.
THE Sugar Cookies
Ok, you know at the grocery store how they have those sugar cookies with the BRIGHT frosting--the ones that have a different color for each holiday...and they look weird and kind of disgusting but then you take a bite and you're soooo happy and a little hooked and before you know it the box is gone?
THESE.
Well, here's the homemade version! They're so yummy!
Blend together until smooth:
1 1/2 Cup Sugar
1 Cup melted Butter
1 Teaspoon Vanilla...OR Lemon Extract...OR Almond Extract
2 eggs
1 Cup Sour Cream
Combined in separate bowl:
5 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
Add dry ingredients to wet and mix until combined.
Make a ball out of the dough and wrap in plastic wrap. Store in the fridge 2-3 hours or until firm. Once dough is firm roll out a portion of the dough onto a floured surface. You want the dough thick. Cut with cookie cutters and place on greases cookie sheet.
Back at 375 for 10-12 min. You don't want them golden brown. They will be the same shade as the uncooked dough.
To make the perfect glossy and smooth frosting simply warm in your Microwave a can of Frosting for about 20 seconds or until smooth and drippy. Dip your cooled cookies face down into the frosting and let the excess frosting drip off. Add Sprinkles right away so they can stick well. When the frosting cools it dries smooth!
I got this recipe from my friend Taryn's Shared Items on google reader, I'll find the source and update soon!
THESE.
Well, here's the homemade version! They're so yummy!
Blend together until smooth:
1 1/2 Cup Sugar
1 Cup melted Butter
1 Teaspoon Vanilla...OR Lemon Extract...OR Almond Extract
2 eggs
1 Cup Sour Cream
Combined in separate bowl:
5 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
Add dry ingredients to wet and mix until combined.
Make a ball out of the dough and wrap in plastic wrap. Store in the fridge 2-3 hours or until firm. Once dough is firm roll out a portion of the dough onto a floured surface. You want the dough thick. Cut with cookie cutters and place on greases cookie sheet.
Back at 375 for 10-12 min. You don't want them golden brown. They will be the same shade as the uncooked dough.
To make the perfect glossy and smooth frosting simply warm in your Microwave a can of Frosting for about 20 seconds or until smooth and drippy. Dip your cooled cookies face down into the frosting and let the excess frosting drip off. Add Sprinkles right away so they can stick well. When the frosting cools it dries smooth!
I got this recipe from my friend Taryn's Shared Items on google reader, I'll find the source and update soon!
Thursday, February 4, 2010
Baked Creamy Chicken Taquitos
Wow, I wonder how long it has been since I last posted anything. Here's a recipe that I tried last night. I really liked them. I even had one this morning for breakfast. (not really breakfast food, but it sounded good - oh gosh I hope I'm not pregnant :)
Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa (I used chile verde - it was the only "green" salsa I could find. Delish)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas ( I used flour - I'm a flour girl)
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
1/4 C green salsa (I used chile verde - it was the only "green" salsa I could find. Delish)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas ( I used flour - I'm a flour girl)
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Sunday, January 31, 2010
Peach Crunch Cake
Thought I'd try this yummy Peach Crunch Cake that Bakerella shared. It was super easy. I used our frozen fresh peaches which were tasty. Jimmy said he would have liked more peaches so next time I'll probably use twice as much fruit. I liked the brown sugar with the pecans (I didn't have walnuts). It was more moist than I expected, but it was very much like a cobbler. Give it a try... plus, it will make your home smell yummy. ... that cozy home-cookin' feeling.
Peach Crunch Cake (Bakerella)
24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.
Peach Crunch Cake (Bakerella)
24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.
Wednesday, January 27, 2010
Homemade Chocolate Glazed Donuts
Holy Moly! These were GOOD! Well, we thought so anyway. All the praise goes to Jane. Bless her google reader sharing little heart! So, thanks Jane!!
I really don't fry food that often. Really. But then I saw this recipe and kind of had to try it. Try them. You'll love them. They were that enjoyable. You'll have to guess if I used soy milk or Earth Balance (what the?) or food coloring. Okay, some of you might like the food coloring, but can I just say that it freaked me out? It totally did. Scared the dickens out of me. I also didn't let it rise long enough in a "comfy" place (either time - mostly because my kitchen was cold as ice) and they were just fine...
Here's the link.
•One 1/4-ounce package active dry yeast
•2 tablespoons warm water (98 degrees)
•3/4 cup warm soy milk (or milk)
•2-1/2 tablespoons margarine or butter
•1 egg
•1/3 cup granulated sugar
•1 teaspoon salt
•2-3/4 cups all-purpose flour
•3 cups vegetable or canola oil
•I also added a bit of food coloring for fun
•In a medium bowl, dissolve the yeast in the warm water.
•Add the soy milk, margarine or butter, egg, sugar, and salt, and blend with an electric mixer until smooth.
•Add half the flour and mix for 30 seconds.
•Add the remaining flour and knead the dough with flour-dusted hands until smooth. (I did the whole thing in the Kitchen Aid)
•Cover the bowl of dough and leave it in a comfy, warm place until the dough doubles in size, about 1 hour. You can tell that the dough has risen enough when you poke it with your finger and the indentation stays.
•Roll out the dough on a heavily floured surface until it's about 1/2 inch thick.
•If you don't have a doughnut cutter, simply use a drinking glass about the same diameter as a 14-ounce can. You should be able to get about 12 to 14 donuts this way.
•Now it's time to get creative -- it's time for the holes! Find the cap to a bottle of lemon juice or Worcestershire sauce, or any other small cap with a diameter of about 1 1/4 inches. Use this to punch out holes in the center of each of your donuts.
•Place the donuts on plates or cookie sheets, cover, and let stand in the same warm, comfy place until they nearly double in size (about 30 to 45 minutes).
•Heat the vegetable oil in a large frying pan over medium heat (to about 350 degrees). It is easily tested with scrap dough left over from punching out the donuts. The dough should bubble rapidly. I also found it helpful to place a small carrot in the oil while frying -- prevents burning, I've heard.
•Fry each doughnut for about 30 seconds per side, or until light golden brown -- the color is key.
•Cool 5 minutes on paper towels
CHOCOLATE GLAZE
What you'll need . . .(NOTE: I found that this made WAY too much glaze, but it's what the original recipe calls for . . . I'd advise making half, but it's up to you.)
•5 1/3 tablespoons Earth Balance or butter
•2 cups powdered sugar
•1/2 teaspoon vanilla extract
•1/3 cup hot water
•1 cup semisweet chocolate chips
Love note from Mary... or just a note. Take it however you want.
I didn't want my glaze as thick as hers was pictured so I didn't add quite as much chocolate and was happy with the result. Still plenty chocolaty and gooey, but not pasty/thick like frosting. Anyway, take it or leave it and I'll never know unless you bring me some. You should make them though...
I really don't fry food that often. Really. But then I saw this recipe and kind of had to try it. Try them. You'll love them. They were that enjoyable. You'll have to guess if I used soy milk or Earth Balance (what the?) or food coloring. Okay, some of you might like the food coloring, but can I just say that it freaked me out? It totally did. Scared the dickens out of me. I also didn't let it rise long enough in a "comfy" place (either time - mostly because my kitchen was cold as ice) and they were just fine...
Here's the link.
•One 1/4-ounce package active dry yeast
•2 tablespoons warm water (98 degrees)
•3/4 cup warm soy milk (or milk)
•2-1/2 tablespoons margarine or butter
•1 egg
•1/3 cup granulated sugar
•1 teaspoon salt
•2-3/4 cups all-purpose flour
•3 cups vegetable or canola oil
•I also added a bit of food coloring for fun
•In a medium bowl, dissolve the yeast in the warm water.
•Add the soy milk, margarine or butter, egg, sugar, and salt, and blend with an electric mixer until smooth.
•Add half the flour and mix for 30 seconds.
•Add the remaining flour and knead the dough with flour-dusted hands until smooth. (I did the whole thing in the Kitchen Aid)
•Cover the bowl of dough and leave it in a comfy, warm place until the dough doubles in size, about 1 hour. You can tell that the dough has risen enough when you poke it with your finger and the indentation stays.
•Roll out the dough on a heavily floured surface until it's about 1/2 inch thick.
•If you don't have a doughnut cutter, simply use a drinking glass about the same diameter as a 14-ounce can. You should be able to get about 12 to 14 donuts this way.
•Now it's time to get creative -- it's time for the holes! Find the cap to a bottle of lemon juice or Worcestershire sauce, or any other small cap with a diameter of about 1 1/4 inches. Use this to punch out holes in the center of each of your donuts.
•Place the donuts on plates or cookie sheets, cover, and let stand in the same warm, comfy place until they nearly double in size (about 30 to 45 minutes).
•Heat the vegetable oil in a large frying pan over medium heat (to about 350 degrees). It is easily tested with scrap dough left over from punching out the donuts. The dough should bubble rapidly. I also found it helpful to place a small carrot in the oil while frying -- prevents burning, I've heard.
•Fry each doughnut for about 30 seconds per side, or until light golden brown -- the color is key.
•Cool 5 minutes on paper towels
CHOCOLATE GLAZE
What you'll need . . .(NOTE: I found that this made WAY too much glaze, but it's what the original recipe calls for . . . I'd advise making half, but it's up to you.)
•5 1/3 tablespoons Earth Balance or butter
•2 cups powdered sugar
•1/2 teaspoon vanilla extract
•1/3 cup hot water
•1 cup semisweet chocolate chips
Love note from Mary... or just a note. Take it however you want.
I didn't want my glaze as thick as hers was pictured so I didn't add quite as much chocolate and was happy with the result. Still plenty chocolaty and gooey, but not pasty/thick like frosting. Anyway, take it or leave it and I'll never know unless you bring me some. You should make them though...
Friday, January 22, 2010
Cranberry Thumbprint Cookies
Pre-heat oven: 375
Bake : 10 min
Thumbprints cookies:
2/3 cup butter, softened
1/2 cup sugar
2 egg Yolk
1 teaspoon vanilla
1 1/2 cups all purpose flour
2 slightly beaten egg whites
1 cup chopped pecans
cranberry sauce (recipe below)
Beat butter with an electric mixer on medium to high speed 30 seconds.
Add sugar. Beat until combined, scraping bowl.
Beat in egg yolk and vanilla until combined.
Beat in as much flour as you can.
Stir in any remaining flour.
Cover and chill dough for and 1 hour or until dough is easy to handle. (optional)
Grease cookie sheet; set aside.
Shape dough into 1 inch balls.
Rolls balls in egg whites , then in nuts.
Place 1 inch apart on the prepared cookie sheet.
Press your thumb into the center of each ball.
Bake in a 375 oven for 10 to 12 minutes or until edges are lightly browned.
Transfer to a wire rack and let cool.
Fill center with cranberry sauce (recipe below)
Cranberry Sauce
1 cup water
1 cup sugar
1 12 oz bag cranberry
1 diced apple
2 tsp corn starch
Bring water sugar to a boil.
Add cranberry, return to boil.
Cook 10 min, until pop open.
Take out a cup of liquid and add corn starch to it. Mix until dissolved.
Add the apple to the pot on stove.
Add liquid mix back to it the pot.
Stir. (You can mash cranberry's more depend on your liking).
Take off the heat.
Cool and refrigerate.
Bake : 10 min
Thumbprints cookies:
2/3 cup butter, softened
1/2 cup sugar
2 egg Yolk
1 teaspoon vanilla
1 1/2 cups all purpose flour
2 slightly beaten egg whites
1 cup chopped pecans
cranberry sauce (recipe below)
Beat butter with an electric mixer on medium to high speed 30 seconds.
Add sugar. Beat until combined, scraping bowl.
Beat in egg yolk and vanilla until combined.
Beat in as much flour as you can.
Stir in any remaining flour.
Cover and chill dough for and 1 hour or until dough is easy to handle. (optional)
Grease cookie sheet; set aside.
Shape dough into 1 inch balls.
Rolls balls in egg whites , then in nuts.
Place 1 inch apart on the prepared cookie sheet.
Press your thumb into the center of each ball.
Bake in a 375 oven for 10 to 12 minutes or until edges are lightly browned.
Transfer to a wire rack and let cool.
Fill center with cranberry sauce (recipe below)
Cranberry Sauce
1 cup water
1 cup sugar
1 12 oz bag cranberry
1 diced apple
2 tsp corn starch
Bring water sugar to a boil.
Add cranberry, return to boil.
Cook 10 min, until pop open.
Take out a cup of liquid and add corn starch to it. Mix until dissolved.
Add the apple to the pot on stove.
Add liquid mix back to it the pot.
Stir. (You can mash cranberry's more depend on your liking).
Take off the heat.
Cool and refrigerate.
Cranberry Pistachio Cookies
This is a fun Christmas cookie because of the green pistachio and the red cranberries.
Start with a sugar cookie dough. I use this recipe for sugar cookies.
Add 1/2 cup of chopped pistachios and a 1/2 cup of chopped dried cranberries (or cherries) after you add the dry ingredients in you sugar cookie dough. Then you can either add white chocolate chips with the pistachios and cherries or you can dip the cookies in melted white chocolate after the cookies are cooled, or you can skip the white chocolate altogether.
Start with a sugar cookie dough. I use this recipe for sugar cookies.
Add 1/2 cup of chopped pistachios and a 1/2 cup of chopped dried cranberries (or cherries) after you add the dry ingredients in you sugar cookie dough. Then you can either add white chocolate chips with the pistachios and cherries or you can dip the cookies in melted white chocolate after the cookies are cooled, or you can skip the white chocolate altogether.
Sugar Cookies
This is my favorite sugar cookie recipe. I don't usually roll them out and cut out cute cookies, I just scoop them like I would chocolate chip cookies. You can roll this recipe out, but you will have to add more flour or refrigerate them for a while. I also like to use this as a cookie base for cranberry pistachio cookies (recipe to follow).
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla
Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Spoon balls onto ungreased cookie sheet.
Bake 8 to 10 min or until golden brown. Let stand on cookie sheet two min. before removing to cool on wire racks.
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla
Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Spoon balls onto ungreased cookie sheet.
Bake 8 to 10 min or until golden brown. Let stand on cookie sheet two min. before removing to cool on wire racks.
Wednesday, January 20, 2010
help with sugar cookies!!!
I really want to make homemade sugar cookies but haven't been very successful in the past. What is your favorite recipe? Please post if you have a yummy easy one. Does anyone have any tips for me to make perfect sugar cookies??
Friday, January 15, 2010
Sweet and Sour Chicken over Brown Rice
This was in our local paper and is a healthier alternative than the fried version that we love so much (though not quite as good) and we all liked it.
1 diced green pepper
3 green onions, thinly sliced
2 large carrots, peeled and sliced
1 cup pineapple tidbits, drained
In pan with 1/4 cup oil, brown: 2 cups cubed chicken
Remove chicken from pan and saute vegetables for 3 minutes.
In bowl, combine:
2 Tbsp soy sauce
3 Tbsp vinegar
2-3 Tbsp brown sugar
1/4 cup pineapple juice
1 cup chicken broth
2 Tbsp cornstarch
1/4 tsp salt
Stir ingredients to make sure that cornstarch is dissolved. Pour over vegetables and cook and stir until thickened. Add chicken and heat through. Sprinkle with sesame seeds. Serve over rice.
BROWN RICE (Also from paper - worked beautifully and tasted delish! Yeah - I know it's just rice - but seriously...)
This works with both white and brown rice or half and half.
Heat oven to 350 degrees. In greased glass 9x13 pan, place:
2 cups rice
4 cups water
1 tsp salt
Cover tightly with foil. Bake for 50 minutes to 1 hour. Remove from oven. Fluff and serve. Perfect every time. Note: This works well if you are also baking another item and can all be done together.
1 diced green pepper
3 green onions, thinly sliced
2 large carrots, peeled and sliced
1 cup pineapple tidbits, drained
In pan with 1/4 cup oil, brown: 2 cups cubed chicken
Remove chicken from pan and saute vegetables for 3 minutes.
In bowl, combine:
2 Tbsp soy sauce
3 Tbsp vinegar
2-3 Tbsp brown sugar
1/4 cup pineapple juice
1 cup chicken broth
2 Tbsp cornstarch
1/4 tsp salt
Stir ingredients to make sure that cornstarch is dissolved. Pour over vegetables and cook and stir until thickened. Add chicken and heat through. Sprinkle with sesame seeds. Serve over rice.
BROWN RICE (Also from paper - worked beautifully and tasted delish! Yeah - I know it's just rice - but seriously...)
This works with both white and brown rice or half and half.
Heat oven to 350 degrees. In greased glass 9x13 pan, place:
2 cups rice
4 cups water
1 tsp salt
Cover tightly with foil. Bake for 50 minutes to 1 hour. Remove from oven. Fluff and serve. Perfect every time. Note: This works well if you are also baking another item and can all be done together.
Wednesday, January 6, 2010
Just because it looks so dadgum good.
Today might be the day that I start drinking coffee. And Kahlua. Because this looks mighty tasty. And I'm not sure hot chocolate will cut it anymore after seeing this. Unless one of you geniuses could come up with a way to make a non-coffee, non-alcoholic (but still oh-so-delicious) version of it for me please. That would be great. Oh, don't worry. I probably won't. Unless tomorrow is really bad...
Oh. I. Won't... Really.
Or, will I?
Have I worried anybody yet? Mom? Heather??
No? Anybody?
Okay, I'm done. Goodnight.
Oh. I. Won't... Really.
Or, will I?
Have I worried anybody yet? Mom? Heather??
No? Anybody?
Okay, I'm done. Goodnight.
Monday, January 4, 2010
Don't try this at home!
Be sure you don't try substituting cherry pie filling for the apples and cranberries with cinnamon, etc. in the Cranberry Crunch recipe in the family cookbook (from Lion House). I had my heart set on it and had no baking apples, so invented the cherry version. All the topping stuff sank! No crispy crunch on the top. (Not that we didn't eat it--we did, and it was full of calories and yummy flavor, just soft.).
Friday, January 1, 2010
Microwave Caramel Popcorn
A friend gave us a Christmas gift and note with a package of popcorn and the dry ingredients in a baggie for this treat. Unfortunately Owen and I ate it up before anyone else go
t home. Not a recipe for the whole family, unless you only need a taste!
Microwave Caramel Popcorn Recipe #78693
t home. Not a recipe for the whole family, unless you only need a taste!Microwave Caramel Popcorn Recipe #78693
1 bag of micro-wave popcorn1/4 lb margarine or butter 1/2 cup brown sugar 3/4 cup miniature marshmallow
- Pop the micro-wave popcorn and put in a bowl.
- Place margarine, brown sugar and marshmallows in microwave proof bowl; microwave for two minutes.
- Stir well and pour over popcorn.
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Thursday, December 31, 2009
Cap'n Crunch French Toast
Jimmy and I saw the Comfort Food episode of Guy Fieri’s Diners, Drive-ins and Dives on the Food Network recently. They spotlighted Baltimore's Blue Moon Café which makes Cap'n Crunch French Toast.
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)
4 eggs
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
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 Toastrecipe 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)
4 eggs
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
Buckeyes
When one lives in Ohio, there is no choice but to make buckeyes. Plus, peanut butter treats are always a hit at our house (as are peanut butter and jam or honey sandwiches). Ok, on to the recipe.
Buckeye Candy (directly from Nestle.com)
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.
Estimated Times:
Preparation - 10 min | Cooling Time - 1 hrs freezing | Yields - 72 candies (6 dozen total)
Preparation - 10 min | Cooling Time - 1 hrs freezing | Yields - 72 candies (6 dozen total)
The perfect combination of peanut butter and chocolate -- a "chocolate lover's" dream come true....
Source:
Ingredients:
- 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.
Beefy Cheese Ball
Beefy Cheese Ball
(totally,directly taken from Armour-star.com)
I never thought I would use horseradish! But this is a very nice cheese ball, and I use the low-fat cream cheese and it's softer, but just as yummy, and easier to spread.
Ingredients
- 1 2.25-oz. jar ARMOUR® STAR SLICED DRIED BEEF, rinsed, finely chopped
- 1 8-oz. pkg. cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 tsp. horseradish
- Assorted crackers
Combine 1/4 cup dried beef, cream cheese, sour cream, Parmesan cheese and horseradish, blending thoroughly. Refrigerate mixture 15 minutes. Form into a ball and roll in remaining dried beef. Chill thoroughly. Serve as an appetizer with crackers.
If you have never used this beef in a jar before, be sure to remember to rinse with very warm water, then drain before chopping and using in recipes.
makes 1 appetizer ball
Easy Oreo Truffles
Easy OREO Truffles 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
Make It!
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.
Special Extra-Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.
How to Soften Cream Cheese-Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
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