Friday, May 14, 2010
1 large bottle marshmellow fluff
1 8oz block of cream cheese
1 tsp orange zest
1 Tbsp orange juice.
* Whip all together and refrigerate over night.
* This is good with all fruits. I have not found one that it does not go with.
So there you go. Super easy and sure to impress your guests!!
Thursday, February 11, 2010
2 cups water
1/2 lb butter (the real stuff!)
1/8 tsp salt
2 cups flour
7 large eggs
* Preheat oven to 400 degrees
* Line cookie sheets with parchment or wax paper
* Boil water, butter and salt together in a large saucepan. Turn heat to medium.
* Add Flour all at once.
* On low-medium heat, beat constantly with a wooden spoon until the mixture forms a ball and leaves the sides of the pan. This takes about 3-4 minutes.
* Transfer to a mixer
* Beat 2-3 minutes on low with the paddle attachment. This will allow it to cool slightly.
* Turn mixer to medium and add eggs one at a time, making sure to beat after each one. Do not rush this step!
* The dough is ready when it forms together and comes away from the bowl. This could take up to 10 minutes.
* Spoon pastry into large pastry bag or use a cookie scoop.
* Pipe into eclairs or small balls using the cookie scoop onto the parchment paper. Leave a few inches in between.
* Bake at 400 degrees for 25-35 minutes or until the outside is golden brown, crisp and dry and they sound hollow.
DO NOT OPEN THE OVEN DURING THE FIRST 15 MIN OF COOKING!!!
* Let cool before filling with pudding, jelly, pie filling or frosting.
* Store unfilled puffs in a sealed container. Only fill those you plan on using.
* These freeze well, making it easy to pop out a few when you need them.
Have fun making these very easy, very yummy treats!
Thursday, February 4, 2010
I need it NOW!
I totally have been feeling this way for some time now. Not that I run out and buy chocolate every chance I get. I am one of those that eats chocolate when I get stressed, lonely, happy, overwhelmed, you name it. Oh yeah, and I love chocolate. So to finally post a recipe, it has to be chocolate.
This cake is one of my favorites. There is no need for frosting, you can top it with cool whip if you want. I just grab a slice of it straight from the pan and eat it by hand. Maybe this is why I love this cake for picnics. It is very portable. The oatmeal in it makes the cake a little bit heavier and thus you do not eat the entire pan, but feel like you got a good bit of chocolate. It is one of the easiest cakes I know how to make and always hits the spot. I hope you try it soon!
1 3/4 cup boiling water
1 cup quick cooking oatmeal
* Combine and let stand 15 min
1 cup brown sugar
1 cup sugar
1 cube butter
1 3/4 cup flour
1 t baking soda
1/2 t salt
1 T cocoa
* Combine ingredients and add to oatmeal mixture. Mix until butter is melted and batter is mixed well. Pour into a greased 9x13 pan and sprinkle top with milk chocolate chips and 1 c chopped walnuts (optional).
* Bake at 350 degrees for 30-40 min.
* Serve warm or cool, plain or with cool whip or vanilla ice cream.
Tuesday, September 8, 2009
So, I was deciding what to make first, and what recipe to post, when 2 different people asked me what to do with the 6, count them 6 avocados that we got. To me, I would have to restrain myself from garnishing everything with avocado. Then I realized that we are all unique, just like everyone else. And many may not know the joy that is avocado. So here is one of my favorite recipes that you just can't have without avocado. This soup is so yummy, so easy, I really could have it for dinner every night. It is not too spicy and the my kids love it when the cheese melts in the soup. The homemade tortilla strips also make this to die for. Try this one soon and see why you just can't have it with out avocados!
Chicken, Lime, and Tortilla Soup
6 cups chicken stock (6 cups water and 8 chicken bullion cubes)
1 fresh lime (juiced)
1/4 cup tomato juice
2 Jalapenos (seeded and chopped)
1 Tbsp minced onion
1/2 cup cilantro chopped
1/4 lb boneless, skinless chicken breasts, (cubed and cooked)
1 can corn
1/2 tsp pepper
salt to taste
12 white corn tortillas
oil for frying
1 avocado, diced
1 cup sharp cheese, (shredded or cubed)
* Place stock, lime juice, and tomato juice in a saucepan and bring to a simmer over medium heat.
* Add jalapenos, onion and 1/2 of the cilantro.
* Heat oil in a sauce pan to 360 degrees or use a deep fat fryer.
* Cut tortillas into julienne strips and cook in the oil until crispy.
* Add chicken and corn to the stock.
* You can leave it on a simmer until ready serve.
* Place tortilla strips, avocado, cheese and cilantro in bowls and allow guests to add to their soup as desired.
Tuesday, August 11, 2009
So if you did the Bountiful Baskets this past week, you would have received Blueberries! I was so excited about getting these. I have two recipes that I have been wanting to make, but did not want to fork out the money for blueberries. The first one is Blueberry muffins. I love these and really do not mind the "muffins out of the box" kind, but there is something about homemade.
1 cup Milk
1/4 cup veggie oil
1/2 tsp vanilla
2 cups flour
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup fresh blueberries (you can use frozen if you like)
1/4 cup flour
2 Tbsp packed brown sugar
2 Tbsp firm butter
1/4 tsp ground cinnamon
* Heat oven to 400 degrees.
* Prepare streusel topping by mixing ingredients together until crumbly.
* Grease bottoms of 12 medium muffing cups (or use paper muffin cups)
* Beat milk, oil, vanilla and egg.
* Stir in flour, sugar, baking powder, and salt. Mix until flour is moist. The batter will be lumpy.
* Fold in blueberries.
* Divide evenly among the muffin cups.
* Sprinkle with 2 tsp of streusel topping.
* Bake for 20-25 minutes or until golden brown.
Monday, August 3, 2009
There were a few things I really liked about school lunch. The rolls for example. Loved those, and their peanut butter fingers. I would buy school lunch on the days that they made these, just so I would get one! They are that good. I am not sure that they still make these or not. Seeing as I have not had school lunch in... well, lets just say a long time. So as per request, here are the famous, super yummy, no good for you, Davis County School Peanut Butter Fingers.
Peanut Butter Fingers
3/4 c butter, softened (not melted!)
3/4 c sugar
3/4 c brown sugar
1 1/2 tsp vanilla
3/4 c peanut butter
2 c flour
3/4 tsp baking soda
1/2 tsp salt
2 c oatmeal
* Cream sugars and butter together.
* Mix all other ingredients into sugar mixture
* Spread on greased cookie sheet
* Bake @ 325 for 8-10 minutes. DO NOT OVER BAKE!!!!! You want the cookies to look almost done. Still soft.
* While the cookies are still warm, spread a thin layer of peanut butter on top. The warm cookies will melt the peanut butter enough to be able to spread it.
* Let cookies cool before frosting.
1 cube butter, softened (not melted)
3-4 T cocoa
4 c powdered sugar
1/3 c milk
Enjoy, and yes, these will go straight to your hips!
I really feel like I need to pass along this tip. Times are tough, and I just seem to be spending more and more at the grocery store. I have tried couponing and yes, I do like it and it does help. Yet I never see any coupons for produce, just some sales. Fresh produce is one thing that we love at our house. I would much rather give my kiddos nectarines than fruit snacks. I also am a firm believer in having your milk delivered. It may cost me slightly more, but then I do not run to the store for milk and end up with Oreos, more milk to go with the Oreos, and every other thing that was on sale, even though I did not plan to participate in that sale. It seems to get me every time. For example, Alberstons had a really good deal on soda pop. (Like we need that!) But I was in there picking up 1 thing that I forgot that we were out of and ended up with a cart full of "sales". It is just better for me to stay away as much as possible and having my milk and other dairy items delivered has really helped. So when I found out about Bountiful Baskets I was excited but also skeptical. It was one of those "too good to be true" things. I also was worried about the quality I would get. Was it really worth it? So let me explain a bit about it and why I am so excited.
Bountiful Baskets (click here for their website.) is a co-op of produce. They have pick-ups every other week. (This Saturday August 8th is one of them) They have slots that you have to reserve. Reservations are open on the Tuesday before the pick up at noon, and close the next day, Wednesday at 10:00 pm. Slots do fill up, so I recommend reserving yours on Tuesday. What you do is you go online and make what they call a "donation". This is $15.00 plus a $1.50 handling fee. If it is your first time, there is a $3.00 charge as well. You can order with friends and share the $1.50 handling fee. You just need one person to reserve all the slots for everyone. What this "donation" gets you is a basket of produce. 1/2 fruit, 1/2 veggies. It has been around 30 lbs of produce each time I have gone. (So about $.50/lb.... can't beat that!) You do not get to pick what produce you get. As Kenzi says, "you get what you get and you don't throw a fit." Each time I have gone, I have loved all that I have gotten. And plan my meals with what I have. I was worried that the produce would be sub-par, and stuff that needs to be thrown out. This is not the case. All the produce is on the verge of being ripe. So you do not need to use it all that day.
Once you make your donation then you can also purchase cases of produce. The choices change each time. One time it was a case of peaches for $18.00. While another time it was 25 lbs of tomatoes for $10.00. They also do breads and speciality packs. The specialty packs I have seen are Italian and Mexican. Both come with spices and other produce to you would need to make some really good Italian or Mexican dishes. You can not purchase a case of produce, bread or a speciality pack without getting a basket. So if you are doing it with friends and one friend does get the basket, then you can add on your case, bread or pack on to theirs. You simply need to have at least one basket ordered.
If you forget to pick up your basket, or are late, (they usually only give you 20-30 minutes after the pick up starts to get your produce), they will donate it to the local fire house, where, they will either use it or donate it to a homeless shelter or other charity. There are no refunds.
Since this is a co-op, everyone is a volunteer. To volunteer, all you need to do is show up 1 hour earlier than the scheduled pick-up. Volunteers help sort the produce and help those who ordered pick up their produce. Volunteers also get to get their baskets first.
When you pick up your order, don't forget to bring a laundry basket or rubbermaid tote, something to take your produce home in. Many people bring gallon sized ziploc bags to organize their produce right there. I just take my laundry basket and sort my produce when I get home. I also recommend getting there 15-20 minutes early. The lines can be long and they fill up really fast.
You may be asking where are the pick ups? Check the website, there are many pick up locations through out Utah and Arizona. Arizona does have an organic pick up on the off weeks. Utah does not.
Wow, that is a lot of info. If you have questions, post them. I will be happy to help. I am just so excited about this that I really thought I needed to share! I love seeing the "sales" as the store and adding up what I would have paid if I had gone to the store to get all this produce. It is amazing to see the difference.
Monday, July 13, 2009
Also, if you find yourself with out cake flour, or simply do not want to buy it only for this recipe, substitute it with all purpose flour. However, when you measure, the rule of thumb for trading cake flour for all purpose flour is 1 cup cake flour = 1 cup minus 2 tbsp all purpose flour. You can also substitute you chocolate squares with baking cocoa. It is 1 square/ounce chocolate = 3 tbsp + 1 tbsp oil or butter melted. This is what I always do, and never had any problems. See you learned 2 tricks!
I feel I need to put a disclaimer or two in here. The first, I love this pudding. I found myself spreading it on pretty thick, but also leaving a little bowl for me to enjoy later. Yeah, it is that good. Now the second disclaimer is about the chocolate. Be warned that this is not a milk chocolate. It is a very rich, very dark chocolate. I was worried at first because it was so dark, but when it is coupled with the cake and the pudding, it is heaven! So try this one on for size and let me know how it goes.
Boston Creme Pie
6 tablespoons butter, softened 2 tablespoons all-purpose flour
1 1/2 cups cake flour (1 cup of all purpose flour minus 2 tablespoons (1c - 2tbsp))
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
1/2 teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
* Preheat oven to 375 degrees.
* Grease and flour two 9 inch round cake pans.
* Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
* In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
* Bake at 375 degrees for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
* Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
* In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. * Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
* In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
* Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Monday, June 1, 2009
Just a little background on this recipe. This is one of my favorites from my dear sweet Grandma B. She passed away many years ago. In fact the day of her funeral was the day that Jas flew out on his mission. It was a very sad day! She was an amazing Grandma and would make this cake. I loved it because it was not the usual chocolate or white cake from a box. Just eating it brings back so many memories. I think that recipes are some of the best heirlooms.
Grandma B's Lemon Cake
1 pkg Lemon Cake mix
1 sm pkg Lemon Jell-O
3/4 cup vegetable oil
3/4 cup water
2 cups powdered sugar
* Beat cake mix, jello and eggs for 2 minutes.
* Add oil and water and beat for 1 more minute.
* Pour into greased and floured (baker's joy!!!) pan.
* Bake at 350 degrees for 25-30 minutes or until toothpick in the middle comes out clean.
* While cake is baking, make a glaze from the powdered sugar, grated lemon rinds and the juice from the lemons. To do this, simply blend ingredients. no heat is required.
* When cake is done, remove from oven and poke holes in the cake with chopsticks or a big fork.
* Pour glaze over the cake making sure to cover completely.
* Let stand several hours before serving.
Wednesday, April 22, 2009
This recipe even surprised Jas and myself. He had two large helpings and took some to work for lunch. So I say it was a winner. Try it for yourself and let me know what you think.
Mac o' Cheese
4 cups dried macaroni
1/4 cup butter
1/4 cup flour
2 1/2 cups whole milk
2 heaping tsp dry mustard
1 egg, beaten
1 pound cheese, grated
1/2 tsp salt
1/2 - 1 tsp pepper
1/2 tsp season salt
* Cook macaroni until very firm. It should be too firm to eat right out of the pot. Drain.
* In a small bowl, beat egg.
* In a large pot, melt butter, and sprinkle in flour. Whisk together over medium-low heat.
* Cook mixture for five minutes, whisking constantly. DON'T LET IT BURN!!
* Pour in milk, add mustard and whisk until smooth. Cook for 5 minutes until very thick, and reduce heat to low.
* Take 1/4 cup of sauce and pour our over beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.
* Pour egg mixture into sauce, and whisk until smooth.
* Add cheese and stir to melt.
* Add salts and pepper. Taste sauce and add more salt or pepper as needed.
* Do not under salt.
* Pour over cooked macaroni.
You can serve this immediately or pour it into a butter backing dish, top it with extra cheese and bake at 350 degrees for 20-25 minutes. Both ways are really good. I guess it just depends on the mood you are in.
Thursday, April 9, 2009
Emily's Famous Chili
6 lrg cans diced (or crushed) tomatoes
3 lrg cans of chili with beans
4 green peppers, diced (yellow and red ones work too)
2 med red onions, diced
5 lbs of hamburger
1 Tbsp onion powder
1 Tbsp garlic powder
4-5 Tbsp chili powder
1 Tbsp ginger (optional - however, it has been proven that ginger eases the stomach which helps your family have a more quietly and less stinky chili dinner, if ya know what I mean)
salt and pepper to taste.
* Mix raw hamburger, green peppers and onions in a LARGE stock pot.
* Simmer until hamburger is cooked thoroughly. Drain fat.
* Mix in the remaining ingredients.
* If using all 4 gallons of chili, simmer until hot. If not, separate into 1 gallon freezer bags, leave some for dinner and let that simmer until hot. If you put the chili in the freezer bags when it is hot, you will have to wait to put it in the freezer.
* Lay freezer bags flat in freezer, and do not stack until they have frozen as they may stick together.
Monday, April 6, 2009
Here are instructions for canning cheese ... real cheese! Great for pizza and other recipes we can make with our food storage, but really are better with fresh cheese!
Canning Hard cheese (like cheddar and mozzarella - I tried both)
I took shredded cheese and packed it into wide mouth pint jars. (5 lb bag filled 6 pt jars) You can also use cubes of cheese, but the shredded was cheaper when I purchased it at Sam’s club. I put the jars into a pan of water. I bought the water to a boil. The cheese melted and I continued to fill the jars till ¾ inch from the top. I then put on hot new canning jar lids and rings and water bathed them in gentle boiling water for 35 min. I let it set for a week and had to try it. I opened the lid; it came right out onto the plate. It sliced great and tasted great. I can use this to shred onto a homemade pizza. This was easy to do and you don’t need a canner, just a deep enough pan for the water bath.
I have only done this once. I will keep you posted on the progress.
Monday, March 16, 2009
And I loved doing the giveaway so much, I am so doing more, so check back for those too!
Monday, March 9, 2009
Thursday, March 5, 2009
Peach (or apple) Crisp
2 cups flour
2 tsp baking powder
2 eggs, beaten
1 1/3 cup sugar
1 1/2 tsp salt
2/3 cup shortening, melted
* Add egg to dry ingredients.
* Stir in shortening with a fork.
* Sprinkle a little cinnamon into the mixture.
* Mixture will be crumby
* Line a 9x13 baking dish with thinly sliced apples or peaches. (fresh is best, but I often use canned peaches)
* Sprinkle a little sugar and cinnamon on top of peaches.
* Dot with tabs of butter.
* Crumble the crisp mixture over the top of the fruit, making sure it covers the entire pan of fruit.
* Sprinkle with cinnamon and sugar.
* Bake at 350 degrees for 30-40 minutes.
* Serve with vanilla ice cream (warm) or whipped cream (cool)
Tuesday, March 3, 2009
Alfredo Sauce (Olive Garden)
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
* Heat milk and cream in a heavy bottom saucepan until it begins to simmer.
* Turn off heat. Slowly whip in cheese, then remove from heat.
* Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture.
* Slowly add egg yolk mixture back into remaining cream mixture.
* Place back on very low heat and continually stir until simmering.
* Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
* Season to taste with salt and black pepper. Serve over your favorite pasta.
Mom's Alfredo Sauce
1/2 cup butter
1/2 pint cream
3/4 cup Parmesan cheese
pinch of salt
* Melt butter and cream together in sauce pan
* Add the cheese and salt.
* Mix well over medium heat.
Monday, March 2, 2009
New York Cheesecake
1 cup graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter, melted
5 pkg. (8 oz) cream cheese, softened
1 cup sugar
3 Tbsp flour
1 Tbsp vanilla
1 cup sour cream
* Mix crumbs, 3 Tbsp sugar and butter.
* Press onto bottom of a 9 inch springform pan.
* Bake at 350 degrees for 10 minutes.
* Mix cream cheese, 1 cup sugar, flour, and vanilla with electric mixer on medium speed until well blended.
* Add eggs, 1 at a time, mixing on slow speed after each addition, just until blended.
* Blend in sour cream.
* Pour over crust.
* Bake for 1 hour and 5-10 minutes or until the center is almost set.
* Run knife or metal spatula around rim of pan to loosen cake.
* Cool before removing rim of pan. (I wait until I am about to serve it)
* Refrigerate 4 hours or overnight.
* Top with cherry pie filling (or anything else you like on cheese cake)
Friday, February 27, 2009
Now, these granola bars are very yummy and very easy to make. I know that granola bars are not that expensive, and very handy to have on hand. But sometimes, it is just fun to make your own. See what different variations you can make.
Homemade Granola Bars
1/2 c butter or margarine
1/3 c sugar
1/3 c honey
1/4 c flour
1/2 tsp vanilla
1/4 tsp cinnamon
2 c rice crispies cereal
2 c quick oats
1 c dried fruit
1/2 c slivered almonds
* Heat oven to 350 degrees
* Coat 9x13 pan with cooking spray and set aside.
* Melt butter in a large pot on low heat.
* Remove from heat and whisk in the sugar, honey, flour, vanilla, and cinnamon
* Add remaining ingredients and mix well
* Transfer to baking sheet using waxed paper and the palms of your hands.
* Press granola firmly into pan
* Pack it evenly and flat.
* Bake for 20 minutes.
* Allow to cool for 1 hour in the pan then cool completely on wire racks before cutting into bars.
* Makes 24 bars.
Thursday, February 26, 2009
Homemade Tootsie Rolls
2 pkg liquid chocolate (3 Tbsp cocoa + 1 Tbsp melted margarine = 1 pkg. chocolate)
1/2 c light Karo syrup
3/4 c powdered milk
3 c powdered sugar
2 Tbsp margarine
1 tsp vanilla
* Butter hands
* Roll out and work like clay until well mixed
* Wrap in waxed paper and store in refrigerator
Paper cups each filled with a few Tbsp of milk
New paint brushes
* Add a few drops of food coloring to each cup of milk. (Use this as a great teaching experience with colors.)
* Using the colored milk and NEW paint brushes, paint pictures and designs on the bread.
* Toast lightly and use the slices to make your favorite sandwiches.
If you do not want to get out the paint brushes and are looking for another easy and quick way to put some fun into lunch, grab your cookie cutters and make your sandwiches into different shapes. I do not know what it is, but a star PB&J will go so much faster at this house than just a regular one!
Wednesday, February 25, 2009
Black Forest Upside-Down Cake
6 egg whites
1/2 cup applesauce
1 cup water
1 (18.25 ounce) Chocolate cake mix, dry (Betty Crocker Super Moist Butter recipe is a good one, but any will do)
1 (20 Ounce) can light cherry pie filling
Fat free whipped topping (optional)
* Preheat your crock pot on high
* Spray crock pot with cooking spray (Baker's Joy!)
* In a large mixing bowl, beat egg whites, applesauce, and water with a hand mixer until soft peaks form.
* Gently fold the cake mix into the peaks.
* Pour pie filling into the bottom of the crock pot
* Pour batter over the filling. Do not stir!
* Place a paper towel on top the crock pot and place the lid over the towel to cover. Cook on high for 2 hours or until a knife inserted in the middle comes our clean.
* Turn off the crock pot, and if possible take the crock out.
* Remove the paper towel and lid. Let sit for 10 minutes. Run a knife along the edges to loosen the cake.
* Place a large serving plate with an edge upside down on top the the crock, and holding the crock and the plate firmly together, flip the cake upside-down. It will be hot and steamy, so be careful!
* Serve with fat free whipped topping or ice cream.
* Good served hot, cold or at room temperature.
Tuesday, February 24, 2009
NOTE: The Tempura mix can be found in most grocery stores. Walmart has been known to be less than reliable in carrying this product. So I would check places like Albertsons, Smiths, and any Associated Food Stores. Many of your Oriental Markets will carry this as well, however you will not get the same brand as in the picture. Here is what it looks like:
It is also very good for making your own chicken nuggets. My kids will eat these kind of chicken nuggets over any other. Even my little vegetarian. Go figure.
Monday, February 23, 2009
Broccoli Cheese Soup
6 c potatoes, cubed
2 c carrots, cut
2 c celery, chopped
1 c onion, chopped
2 1/2 c water
2 10 oz packages chopped broccoli
1/2 c butter
1/4 -1/3 c flour
2 c milk
1 Tbsp dry mustard
6 chicken bouillon cubes
1/2 tsp pepper
1 lb package Velveeta
* Steam veggies in water for about 20 minutes
* Add broccoli and cook until tender.
* Melt butter with flour (enough to make light to medium white sauce)
* Stir in milk, bouillon cubes, and seasonings.
* As sauce thickens, add cheese until it melts.
* Add veggies and any remaining water from steaming.
* This recipe will freeze well!
Holy Cats, that is 2 recipes that has broccoli as a main ingredient. Who woulda thought?
1 C warm water
* Mix together set aside
6 C flour
1 C boiling water
1 egg white
2 tsp salt
* Mix everything but flour.
* Then add flour mix and add yeast mixture
* Knead, divide into baseball size balls
* Put on greased pan
* Spray rolls and cover.
* Let rise 1/2 hr or till double in size
* Bake 450° 30 minutes turn to 350° cook for 20 more minutes
* Buy a package of frozen bread loaves in the freezer section at the store. (I buy the sourdough, if I can find them!)
* Defrost and cut into halves or thirds depending on the size bowl you want.
* Allow to rise like it says on the bag.
* Cook for 25 min like it says on bag.
Now go and enjoy some yummy soup in your homemade bowls!
Friday, February 20, 2009
The first one is what made Jason start to eat broccoli after a life long feud with the vegetable. I took this to a party at his house when we were dating before his mission. And to this day, he loves the stuff. It has become a regular at family parties. It is super easy to make, and makes quite a lot. I am sure it will become a family favorite of yours as well.
5 cups fresh broccoli, chopped into bite sized pieces.
1 cup red grapes
1 cup sunflower seeds
1/2 cup baco bits, (or cooked diced bacon if you are that ambitious)
1 cup mozzarella cheese, shredded
1/2 c red onion chopped (optional)
* Toss everything in a large bowl.
1 cup mayo
1/2 cup sour cream
6 Tbsp sugar
2 Tbsp red wine vinegar
1/2 tsp salt
* Mix well and pour over salad
See, I told you it was easy!
4 medium cucumbers, peeled and diced, or sliced super thin
1 (8 ounce) container vanilla low-fat yogurt
1 (8 ounce) container reduced-fat sour cream
1/2 cup diced onion
2 cloves garlic, minced
1 Tbsp dried dill weed
salt and pepper to taste
* Drain cucumbers for a few minutes on paper towels.
* In a serving dish, stir together the yogurt, sour cream, onion, garlic, and dill.
* Add cucumbers, and gently mix to coat. Season with salt and pepper.
* Refrigerate for a couple of hours before serving for best flavor
Wednesday, February 18, 2009
2 cups sugar
1/4 cup dk baking cocoa
1/2 cup milk (I use fresh, but you can use canned as well)
1/4 lb butter
1 tsp vanilla
1/4 cup peanut butter
3 cups oatmeal
* Mix sugar, cocoa, butter and milk in a saucepan.
* Melt over high heat and bring to a boil.
* Hard boil (or a rolling boil) for 1 minute (this is VERY important, only let it boil for 1 minute. If you let it boil longer, the cookies will not turn out!)
* Take saucepan off heat and stir in peanut butter.
* Add vanilla and oatmeal last.
* Let sit for about 5-10 minutes in sauce pan.
* On a cookie sheet lined with tin foil or parchment paper, separate into cookies. (I use my ice cream scoop. It is a great cookie maker)
* Put in fridge for about an hour or so. Over night is best.
6 Tbsp soy sauce
6 Tbsp brown sugar
4 Tbsp pineapple juice
2 T sesame oil
1/2 tsp ground ginger
1/2 tsp garlic powder
* Combine all ingredients in a shallow dish.
1 boneless, skinless chicken breast per person (up to 4. Any more and you will need to double your marinade)
Anything else you would like on the skewer
* Cut chicken into 1 inch cubes and place in marinade. Cover and place in fridge for at least 4 hours.
* Cut remaining ingredients into bite sized pieces just before you plan to grill.
* Assemble skewers anyway you like.
* Place on grill and sprinkle a little bit of granulated sugar on skewers.
* Grill until chicken is completely cooked.
Tuesday, February 17, 2009
NEVER EVER wash your aluminum pots, pans, and cookie sheets in the dishwasher. They will lose their shine and will turn dull. Trust me, I know it sucks to wash by hand, but I still have cookie sheets that look brand new and they are 9 years old.
When making sugar cookies, use powdered sugar instead of flour on your counter to roll out your dough. It will make the cookies taste sweeter and work just as well as flour.
Do not add vanilla to anything you are currently cooking. The heat will make it cook right off and it will do no good. Wait until the mixture you need it in has cooled past boiling.
An ice cream scoop is a great way to separate your cookie dough into equal sized cookies.
Check back for more quick tips and recipes!
2 c sugar
1/2 c butter
1/2 c shortening
1 c water
1/4 c dk unsweetened cocoa
1/2 c buttermilk (1/2 c milk + 2 tsp lemon juice)
1 tsp baking soda
1 tsp vanilla
* In a large mixing bowl, combine flour and sugar
* In a saucepan, combine butter, shortening, water and cocoa. Stir and heat until boiling.
* Pour boiling mixture over flour and sugar.
* Add buttermilk, eggs, baking soda, and vanilla
* Mix with a wooden spoon or at high speed on electric mixer.
* Pour into a well buttered cookie sheet
* Bake at 400 degrees for 20 minutes or until brownies are done in the center.
1/2 c butter
2 Tbsp cocoa
1/4 c milk
3 1/2 cup powdered sugar
1 tsp vanilla
* Combine butter, cocoa and milk. Heat to a boil.
* Take off heat and mix in vanilla, and powdered sugar. Stir until smooth.
* Pour over warm brownies
2 potatoes per person you are serving
1 stick butter
1 yellow onion diced
1 lb of cheese (at least)
*You can use a large pot on the stove, or a dutch oven.
*Throw bacon in to pot and cook until bacon is crispy
*While bacon is cooking, wash and cut potatoes into bite size pieces. You can leave the skins on.
*Take bacon out and cook potatoes, butter, and onion in the bacon grease
*If there is not much grease, 1/2 can of sprite will be needed
*Add cheese, crushed bacon, and lemon pepper to taste when potatoes have cooked thoroughly.
2 bottles Jack Daniels BBQ sauce (or your favorite)
*Place uncooked ribs in crock pot.
*Pour entire bottle of sauce on top of ribs.
*Set crockpot to cook on low for 6-8 hours or high for 4-6 hours.
*Once cooked, drain 80% of the juice from around the ribs.
*Pour remaining BBQ sauce and heat thoroughly
This is excellent with the "Super Cheesy Bacon Potatoes"