Thursday, December 24, 2009
- One gallon of chicken or vegetable broth (homemade is best, but it’s a pain to make).
- One cup of organic salt (using iodized salt isn’t necessary).
- Four tablespoons of spices: (I like rosemary, thyme, sage, and a little pepper and cinnamon).
- One cup of sugar.
- One gallon of water.
Pour all the ingredients into your biggest stockpot and bring it to a boil. Turn off the heat and cool to room temp. Wash and clean your turkey thoroughly. Put that bird into your newly made brine recipe and make sure he’s completely covered. Place your brined turkey into the refrigerator overnight or at as long as possible.
This was way yummy. I didn't have organic salt so I used regular, though I don't know what the difference would be. I also think this recipe was used for a regular big bird, somewhere between 12-20 lbs so I cut it in half for the turkey breast we bought.
Wednesday, December 23, 2009
I like to make one savory dish (last year I made a crab and Swiss strata) and this sweet coffee cake. I then accompany these dishes with bacon and mulled cider.
I always make this coffee cake the night before and just pop it in the oven in the morning. I'd love to know what the rest of you make on Christmas.
Merry Christmas and Enjoy!
Raspberry Streusel Coffee Cake
3-1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1-1/4 cups sugar
1/3 cup cornstarch
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter, cubed
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans
1/2 cup confectioners' sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff).
Spread half into a greased 13-in. x 9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top.
Bake at 350° for 40-45 minutes or until golden brown. Combine the glaze ingredients; drizzle over warm cake. Yield: 12-16 servings.
Creme Brulee French Toast
1/2 cup butter
1 cup packed brown sugar
2 tbs corn syrup
1 loaf Texas toast bread (extra thick slices)
1 1/2 cups half and half cream
1/4 tsp salt
1 tsp vanilla
in small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. pour mixture onto large, greased jelly roll pan (18x13x1 inch). spread to cover surface. place 12 slices texas toast bread in a single layer to cover pan. mix together eggs, cream, salt, and vanilla. spoon mixture over each piece if bread. cover and refrigerate overnight. bake uncovered at 350 for about 30 minutes. remove from pan and serve. if not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). makes 12 servings.....ENJOY!
i make bacon to eat with this and it's a delicious start to a sweet day!
*from the essential mormon cookbook
Monday, December 21, 2009
1/2 cup butter
1 onion, diced
1 carrot, finely diced
1 celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
salt and freshly ground black pepper
Melt butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.
You can also add chicken, shrimp, clams, or bacon to kick it up another notch.
Thursday, December 3, 2009
Monday, November 23, 2009
6 lg sweet potatoes (poke holes and bake at 350 for abt 1 1/2 hrs on baking sheet. Let them cool and then peel-makes abt 6 Cups cooked)
Then combine all this with the pulp from the potatoes:
3/4 C sugar
1 1/2 t salt
1/4 C butter
1/3 C evap milk
1 t vanilla
Mix till light and fluffy. Pour into 9x13.
1 C brown sugar
1/3 C flour
1 C chopped pecans
½ C melted butter
1/3 C coconut
Mix and sprinkle.
Bake 350 for 25 minutes.
Tuesday, November 3, 2009
1 (12 ounce) package linguine pasta
1/2 cup butter, melted
1 large diced onion
4-8 teaspoons minced garlic (to taste)
2 lbs. medium shrimp, peeled and deveined
1 1/2 cups half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish
1.Cook pasta in a large pot of boiling water until al dente; drain.
2.Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
3.Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.
Thursday, October 15, 2009
1 can solid pack pumpkin
1 can evap milk
1 C sugar
4 tsp pumpkin pie spice
1 pkg yellow cake mix
3/4 C butter melted
1 1/2 C chopped walnuts (optional)
vanilla ice cream
Combine first 5 ingredients, Transfer to greased cake pan. Sprinkle with dry cake mix and drizzle with butter. Top with nuts. Bake at 350 for 1hr. Serve with ice cream.
Friday, October 2, 2009
1 T real butter
1 C chopped onion
¾ C shredded carrot
1 T minced garlic
1 tea sugar
¼ tea pepper
¼ tea salt
4 Fresh Basil leaves plus some for garnish (or substitute 1-2 t dried basil, see note below)
1/2 C sliced sun-dried tomatos, packed in oil with herbs
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz 1/3 less fat cream cheese
1. Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, and garlic, and cook for 5 minutes or until vegetables are tender, stirring frequently.
2. Add sugar, pepper, and salt and cook 2 more minutes. Then add sun-dried tomatoes, diced tomatoes, and 4 basil leaves.
If you're substituting dried basil, the rule of thumb is 1/3 part dried herb = 1 part fresh so for this recipe you can eyeball it, but I'm guessing you'd want to add about 1-2 t dried basil
3. Stir to combine and finally add chicken broth and bring to a boil. Cover, and reduce heat, and simmer 30-40 minutes.
4. Remove from heat. Place soup in blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid splatters. Process for a couple of minutes until very smooth.
5. Divide soup among bowls and garnish each serving with a sprinkle of shredded Parmesan cheese and a basil leaf.
Tuesday, September 29, 2009
1 c. oil
2 c. pumpkin
1 2/3 c. sugar
Mix together in large bowl. In separate bowl combine:
2 c. flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
Add dry ingredients at once to wet mixture and stir until well combined. Add 1/2 bag mini chocolate chips (mine were the regular ones) and stir. Spread in greased jelly roll pan (aka cookie sheet with edges). Bake at 350 for 20-25 minutes. Frost when cool.
Cream cheese frosting
2 1/2 T butter, softened
1/2 pkg cream cheese, softened
2-3 c powdered sugar
1-2 T milk
1 tsp vanilla
Beat all together until whipped. Spread on cooled cake.
Monday, September 28, 2009
4 ozs. cream cheese, softened
¾ cup milk
2 Tbsp. flour
¼ tsp. salt
2 Tbsp. Dijon mustard
2 ¼ cups shredded cheddar or Swiss cheese, divided
2 cups finely chopped fully cooked ham
½ cup thinly sliced green onions
1. Preheat the oven to 375°. Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
2. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined.
3. In a large mixing bowl, beat the eggs until blended. Add cram cheese mixture; mix well. Pour into prepared pan.
4. Bake for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions, and 1 more cup of cheese.
5. Roll us from short side, peeling parchment paper away while rolling. Sprinkle top of roll with remaining cheese; bake 3-4 minutes longer or until, cheese is melted.
1 (10 oz.) package frozen chopped spinach, thawed
1 (14 oz.) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese
½ cup shredded mozzarella cheese
10 ozs. prepared alfredo sauce
1 tsp. minced garlic
4 ozs. cream cheese, softened
1. Preheat oven to 350 degrees.
2. Combine ingredients thoroughly in a bowl and spread mixture into an 8 x 8 baking dish.
3. Bake for 25-30 minutes or until cheeses are bubbling and melted.
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Monday, September 21, 2009
Recipe by Our Best Bites
12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 t baking soda
3 squares almond bark (about 4 oz)
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar, cinnamon, and salt in a 4 C capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!
Sunday, September 13, 2009
Thursday, August 6, 2009
4 (6 oz.) salmon fillets
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/2 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine or white wine (I used white zinfandel)
4 teaspoons capers
4 pieces of aluminum foil
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. place each piece of seasoned salmon on a piece of aluminum foil large enough to fold over and seal. Top each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill (I used our gas grill). Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
Click here for the original recipe or to read reviews on this scrumptious dish.
Serve with rice and roasted asparagus.
Wednesday, August 5, 2009
2 C warm water
1/2 C sour cream
5 1/2 C flour (this is approximate- just till the dough is a little sticky.)
6 T melted butter
1 t salt
1/2 C sugar
Dissolve yeast in warm water. Beat in sugar, eggs, salt, butter and sour cream. Beat in 2 cups flour then knead in the rest. Let rise till double. Knead dough and roll into 2 - 12 inch circles and cover with filling. Cut into wedges and roll into crescent rolls. Put rolls in lightly greased 9 x 13 pan and let rise till double. Bake at 350 for 20 minutes till golden.
4 T melted butter
1 C sugar
4 T grated orange rind
1/2 C butter
3/4 C sugar
1/2 C sour cream
2 T orange rind
Place all ingredients in a sauce pan. Boil over medium heat for 3 minutes, stirring constantly. Pour over rolls right after you take them out of the oven.
Tuesday, August 4, 2009
1 cube butter, melted
1/2 gallon mint chocolate chip ice cream (or whatever is your favorite.)
1 can hot fudge
1 container cool whip
Crush the oreos in a large ziplock. Add the butter then press lightly into a greased cake pan. Freeze for 30 minutes. Thencover with ice cream then the hot fudge. Freeze at least 4 hours and then put cool whip on top before serving.
9 oz Jell-O
2 1/2 C boiling water
8 oz whipping cream
Mix the first 3 together till dissolved. (make sure it is mixed well so you don't have clumps.) Pour the mix into a 9 x 13. Then pour the whip cream into the mix. Let it set in the fridge about 4 hours or so. The whip cream will settle on the top as it cools.
These are super easy to make! We cut them in different shapes and have made all sorts of flavors.
Monday, August 3, 2009
8 oz Linguine Fini (or regular linguine) cooked
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Cook pasta and run under cold water. Toss with a bit of oil to keep it from sticking. Mix up all veggies. Place pasta down in bowl first, then cover with the vegetables. Pour on the salad dressing and then add the peanuts.
Thai Peanut Salad Dressing (save some time and make this part ahead!)
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt
2-3 t sriracha chili sauce (I didn't use this)
2-4 T water
Blend all in blender and then refrigerate.
Monday, July 27, 2009
1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt (I just used Kosher salt)
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
How to make it:
Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one, and seal it again carefully.
Shake until the mixture is ice cream, which takes about 5 minutes.
Wipe off the top of the small bag, then open it carefully. Enjoy!
• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 4 1/2 cups flour
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt (I just used Kosher Salt)
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Thursday, June 4, 2009
- 1 (18.25 ounce) package white cake mix
- 3 eggs (add yolks with everything else and then add the whites at the end when everything is well combined)
- 1/4 cup vegetable oil
- 1 cup cream of coconut
- 1 (8 ounce) container sour cream
- 1 teaspoon vanilla extract
- about 1/2 container of Cool Whip
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
- Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan. (I lined the bottom of 9" rounds with parchment paper and sprayed them with Pam. It was the first time the cakes came out perfect.)
- Bake at 350 degrees F (175 degrees C) for about 30-35 minutes. Let cake cool for about 5 minutes and then turn out onto cooling racks. Poke holes in the top and spread remaining Cream of Coconut on warm cakes (reserve some for frosting). Allow to completely cool and then frost with cream cheese frosting and top with flaked coconut.
- To Make Frosting: Combine all ingredients except Cool Whip and whip until nice and smooth and a little thick. Then add Cool Whip to make it fluffy. Spread over cooled cake. Top with flaked coconut.
Tuesday, June 2, 2009
1 14.5 oz can tomatoes w/ chilies
1 14.5 oz whole tomatoes with juice
4 tsp jalapenos, canned and diced
1/4 c yellow onion, diced
1/2-3/4 tsp garlic salt
1/2 tsp cumin
1/4 tsp sugar
Put jalapenos and onions into food processor and blend for a few seconds. Add the rest and blend, but do not puree. Chill and eat.
*I tried it with the 4 tsp jalapenos and my mouth was on fire. If you like runny nose salsa, follow exact directions, otherwise I would try it with half as many jalapenos.
Friday, May 29, 2009
Peter and I watched Barefoot Contessa make this last week, and we couldn't stop thinking about it! I made it last night and it was so yummy! I used bacon instead of pancetta and I really bought anchovy paste ($2 at Bloom). Peter wants to make sure this stays in the regular dinner rotation!
- 2 split (1 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 4 ounces thinly sliced pancetta
- 1 large garlic clove, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons anchovy paste
- 1 teaspoons Dijon mustard
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 cup good mayonnaise
- 1 large ciabatta bread
- 2 ounces baby arugula, washed and spun dry
- 12 sun-dried tomatoes, in oil
- 2 to 3 ounces Parmesan, shaved
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.
Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.
Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)
Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.
Wednesday, May 27, 2009
Wednesday, May 13, 2009
Wednesday, May 6, 2009
Boursin Creamed Spinach
2 T unsalted butter
1/2 cup yellow onions, diced
2 T all purpose flour
1 cup whole milk
1/2 cup heavy cream
1 pkg (5.2 oz) boursin cheese
1 pkg 10 oz frozen, chopped spinach, thawed, squeezed dry of excess moisture
2 T parmesan cheese, grated
1 tsp lemon zest
salt, pepper, cayenne and nutmeg to taste
2/3 cup coarse fresh bread crumbs (I used panko)
1 T olive oil
Preheat oven to 425F
Saute onions in 1 T butter until soft about 5 min. Add the flour and stir to coat onion. Gradually whisk in the milk and heavy cream stirring constantly to prevent lumps. Simmer for 1 minute. Stir in Boursin cheese a little at a time until melted and smooth. Remove saucepan from heat. Add spinach, parmesan, lemon zest, and seasonings. Transfer spinach to prepared baking dish.
Combine crumbs, 1 T butter, oil and salt and pepper. Top spinach with crumbs, packing down to adhere.
cook 20 to 25 minutes until crumbs are golden and sauce is bubbly
Macaroni Grill Bread
1 tbls. yeast
1 tbls. sugar
1 c warm water
let sit for a few minutes.
2 cups of flour
2 tbls rosemary (fresh is the best)
1 tsp. salt
Let rise in bowl until double in size. (45 min. to an hour) Roll dough into one large round loaf, or two small. Bake at 400 for about 12 minutes, or until top is golden brown. When out of the oven, rub butter over the top and sprinkle with salt. Mmmm.
**I have also left out the rosemary, added a tad more sugar, and eliminated sprinkling the salt at the end to just have a white bread. Still really good!
Sunday, April 26, 2009
I have been searching and searching for the best homemade pizza recipe that I could find. I used to use Rhodes frozen bread dough but I haven't been able to find it for the last couple of years. I came across this recipe on the internet and have made it about 4 or 5 times in the last 2 weeks and can't keep my fingers out of it. I am going to share it with you, you lucky ones! I have tweaked it a little since this is for a bread machine, but it still works. Let me know what you think.
1 8 oz can tomato sauce
1 tsp oregano
1/2 tsp garlic salt
1/4 tsp sugar
1 1/3 c water
2 tsp sugar
1 1/4 tsp salt
2 Tbs olive oil
3 c flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp Accent
1 1/2 tsp bread machine yeast ( I just use regular yeast)
2 Tsp cornmeal
Put into bread machine, except cornmeal, as directed and set to dough cycle. I just put it into a bowl and mix it. Let it rise for 1 1/2 - 2 hours.
Turn onto floured surface and add flour until it's not sticky. Put in greased 9 x13 pan with cornmeal or pizza pan. Let rest for 10-15 mins. Add sauce and toppings. Bake 400 15-20minutes or until done. Yummy!
Friday, February 27, 2009
And one warning--this makes a lot of brownies and they are rich so you don't have to have a huge piece to get your fix. A whole jelly roll pan of brownies is enough for the neighborhood--at least the moms anyway!
1 pound plus 2 cups semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 ¼ cups flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan (jelly roll pan).
Melt together the butter, 1 lb chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together the 1 cup flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 2 cups chocolate chips with 1/4 c. flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares. (You could also use a larger cookie cutter and cut the brownies into shapes.)
Thursday, February 26, 2009
I am not a big fan of clam chowder but this stuff was way yummy!
Valley Forge Clam Chowder
2 6 1/2 oz cans minced clams drained,
1 C onions, chopped fine
1 C celery, diced
2 C diced potatoes
Pour clam juice over vegetables,
add enough water to cover & simmer until
potatoes are done.
3/4 C flour
3/4 C butter
1 quart milk
melt butter, add flour, stir until smooth and bubbly,
remove from heat, add milk gradually, then cook mixture
until smooth and creamy.
1 tsp salt and pepper
Mix all of the above together and heat through. Season
with salt and pepper.
Monday, February 23, 2009
Friday, February 20, 2009
Beat until fluffy:
2 c. sugar
1 c. butter, softened
1 16 oz. can pumpkin
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp baking soda
Pour batter into large cookie sheet and spread evenlyBake at 350 for 18-23 minutes
Frosting3 oz. cream cheese, softened1/2 c. butter, softened1 tsp. vanilla3 c. powdered sugar
Thursday, February 12, 2009
About 1 1/2 cups chopped onion, celery and carrots
2 T. veg oil
1 T. chopped garlic
1-14 oz can stewed tomatoes
1 -14 oz can tomato sauce
1 1/2 tsp Italian Seasonings
32 oz. hot chicken stock (I used broth)
1 cup orzo pasta
1 cup cream
salt and pepper to taste
Saute veggies in oil in large stock pot 6-7 minutes. Add garlic and cook 2 more minutes. Add all tomatoes and seasonings, simmer 10 minutes. Add stock; return to simmer. Add orzo. Simmer 8-10 minutes. Remove from heat. Temper cream: pour cream into medium bowl. Add a few ladles of hot soup to cream to slowly raise cream temp. Add cream mixture to soup.
(The directions say it freezes very well too.)
Tuesday, February 3, 2009
2 pounds chicken tenders
Salt and pepper
1 cup all-purpose flour
A splash milk
2 cups honey nut flavored cereal, (I used Honey Bunches of Oats)
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning, such as McCormick brand Montreal Poultry Seasoning
1/4 cup vegetable oil (eyeball it)
Season chicken tenders with salt and pepper. Place flour in a large, shallow dish. Coat chicken in flour.
Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish.
Place a nonstick baking sheet near chicken breading station. In batches, take flour-coated chicken and coat in eggs, followed by breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through.
Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.
2 large baking potatoes
1/4 c. butter
1/4 c. shredded cheddar (When is 1/4 cup of cheese ever enough for anything?)
3 oz. cream cheese, softened
3 T. sour cream
1 T. dry ranch salad dressing seasoning mix
2 slices bacon, cooked and crumbled
Preheat oven to 425.
Wash potatoes and wrap in foil. Place on a baking sheet and bake for about 1 hour or until tenter. Allow to cool until easy to handle.
Cut in half and scrape out pulp of potatoes and place in med bowl, leaving a 1/4" thick shell. Set aside
Preheat oven to 350. Lightly grease baking sheet.
In a medium bowl, combine potato pulp, butter, and remaining ingredients. Mash with a fork to combine. Spoon potato mixture into potato shells; place on prepared baking sheet. Bake 30 minutes or until heated through.
This sheet cake will totally surprise you! It is tasty and totally from scratch! And if you love a cake with frosting, you'll be in heaven. If you're not totally in love with frosting, I would cut the frosting recipe in half.
2 1/4 sticks butter, at room temp
3 cups sugar
6 eggs, at room temp
1 cup sour cream, at room temp
1 1/2 tsp vanilla
3 cups flour
1/3 cup cornstarch
1 tsp salt
1 tsp baking soda
Cream butter and sugar together for about 5 minutes (this is the secret to from scratch cakes!). On med speed, add eggs, 2 at a time, then add sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the dry ingredients in a bowl. With mixer on low, add the flour mixture until just combined. Pour into prepared 18x12 pan (I use a jelly roll pan). Bake at 350 for 20-30 minutes. Do not over cook! At 20 minutes start checking with a toothpick for doneness. Cool to room temp.
4 sticks butter, at room temp
1 1/2 lbs. cream cheese, at room temp
1 lb. powdered sugar
1 1/2 tsp vanilla
Combine all ingredients in mixer until smooth. Slather over cake!
(In the cookbook, this cake is decorated like a flag with the white frosting, raspberries, and blueberries. I made it for the Super Bowl and tried to make it look like a football field. The possibilities are endless.)
4 cups sugar
4 cups water
6 oz. frozen OJ concentrate
1/2 cup lemon juice
46 oz. pineapple juice (from a can)
2 2-liters ginger ale
In a large saucepan, combine all ingredients and warm until sugar is all dissolved. Don't boil. Pour into any freezeable container. Freeze for at least 24 hours.
When ready to serve, pour ginger ale over and scrape the frozen block to make slush.
1 lb can green beans
1/2 cup vinegar
1/2 cup salad oil
2 T. sugar
2 tsp. garlic salt
1 1/2 tsp ground oregano
1 tsp. pepper
Drain beans and set aside. In a large bowl combine all other ingredients and whisk well. Add the beans, gently stir and chill for one hour. Before serving stir to distribute marinade.
(Note: I have actually used the big can of green beans from Costco, that costs less than $3, with this amount of marinade.)
Saturday, January 31, 2009
2 1/2 c. regular rolled oats
1/4 c. oat bran
1/4 c. steel-cut oats
2 t. baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups milk
1 egg, beaten
1/3 cup applesauce
1/4 c. cooking oil
1/4 c. sugar
1/4 c. brown sugar
2 cups fresh or dried fruit, chopped (strawberries, blueberries, apples, peaches, bananas, raisins, craisins, whatever)
In large bowl stir together rolled oats through cinnamon; set aside. In a medium bowl, stir together milk through sugars. Add to oat mixture, stirring until combined. Turn into lightly greased casserole pan or souffle dish.
Bake uncovered, for 20 at 400. Stir mixture. Gently fold in fruit (or don't do fruit at all). Bake for 15 more minutes or until top is lightly browned.
Serve warm with yogurt, milk, or cream. (l love it with cream!)
1/2 c. muenster cheese, shredded (or just chopped small)
1/2 c. jack, shredded
1 c. cheddar, shredded
8 oz. Velveeta, cubed
1 1/2 c. half & half
1/4 tsp. salt
1/8 tsp. pepper
Boil macaroni for 10 minutes. Drain. Add butter to hot mac. Stir in cheeses. Whisk eggs, half & half, salt, and pepper together. Pour over macaroni. Pour into baking dish. Top with more cheese. Bake at 350 for about 40 minutes.
Monday, January 19, 2009
Get a Roast
Get a Bottle of Laury's Steak and Chop (found in the marinades section)
Put roast in ziploc with Laury's over night in fridge(put a bit of water in bottle and shake to get remaining seasonings at bottom of bottle).
Pour Roast and seasoning in crock-pot and add a bit more water to cover half of roast.
Cook on low for 7-8 hours.
This recipe compliments of Michelle.
Sunday, January 18, 2009
1 (8oz) bunch of spinach
1 head red leaf lettuce, torn
1 head iceberg lettuce, torn
1 red onion sliced
3/4 lb fresh mushrooms
3/4 lb swiss cheese, grated
1/2 lb bacon, cooked and crumbled
1 8oz can mandarin oranges
3/4 Tbsp poppy seeds
1/4 cup grated onion
1/3 cup white vinegar3/4 tsp salt
3/4 cup olive oil
2 Tbsp prepared mustard
1/3 cup sugar(put in a jar and shake)
8 oz slivered almonds
1/3 cup sugar
1. Cook almonds w/ sugar in a pan untill carmelized (over med heat)
2. Spread out over wax paper and cool.
3.Toss salad ingredients.
4. Add Dressing and almonds just before serving. Toss.
This makes a BIG salad.
Thursday, January 15, 2009
3/4 to 1 pound ground turkey
1 onion chopped
1 packet taco seasoning
1 packet ranch flavor seasoning
1 can chilli beans
1 can pinto beans
2 cans diced tomatoes (one Mexican flavored)
1 can corn
Cook the ground turkey and onion together until the turkey is browned and the onions are tender. Add the seasoning packets. Add the remaining ingredients except for cilantro, DO NOT DRAIN THE CANS. Simmer for 15 to 20 minutes or put it in the crock pot and heat until you are ready to eat it. Serve with fresh cilantro.
2 points per cup.