Everyone's Gotta Eat

Fried Shredded Wheat

2012-01-23T20:55:00.000-08:00

This isn't really a recipe, but more of a how-to for something not many people have probably heard of. This was one of our family favorites growing up and I love that my kids request it, too.

Basically all you need is Shredded Wheat, butter (REAL butter, of course), milk and syrup. If you're on a diet, look away now.

Warm a pan on medium heat. Melt some butter. I don't know how much but don't be stingy.

Dip Shredded Wheat in a bowl of milk, fully submerging it, flip it if necessary and let the milk drain out. Don't "soak" it or it won't get crisp, but you do want all the cereal inside to be moistened. Place it into the hot pan of butter. Fry for a few minutes, until crispy and flip, BUT as you're flipping it over, ADD MORE BUTTER to the pan. Yummyyyyyyyy. Cook until crispy and then serve with...

...wait for it...

...MORE BUTTER. And some syrup.

Then come back here and THANK ME for the easiest, yummiest warm "cereal" you've ever had!

Fake Nog

2011-11-23T17:04:00.000-08:00

This recipe for eggnog has nary an egg in site. My kids love it. I do too...but it certainly isn't healthy by any stretch of the imagination. The good part about it is that I can find the ingredients to make it all year long.

1 gallon whole milk
1 1/4 Cup sugar
3 - 3oz boxes French Vanilla (or plain Vanilla) instant pudding
1 1/2 TBSP vanilla extract
nutmeg to taste (I use about 1 tsp)

It's best to use a gallon of milk that has a few cups missing. Use a large mixing bowl that you can easily pour liquid back into the gallon container with. Empty pudding boxes into bowl. Add some milk, maybe 5-6 cups or so, (I don't measure), and mix well with whisk. Keep mixing until pudding is dissolved and very well combined. Add sugar while mixing and blend well. Add vanilla and nutmeg. Add more milk if it's too thick to pour. Pour the mixture back into the gallon milk jug and shake well to mix with the remaining milk. Chill. Shake a few times occasionally to make sure the pudding doesn't settle on the bottom. Shake before serving and enjoy. (I can make this for about $4.50 a gallon...much cheaper than store bought eggnog.)

Some Purty Tasty Chili, If I Do Say So Myself

2011-11-06T14:23:00.000-08:00

I was getting tired of my old chili recipe and we had an upcoming chili cook-off at church, so I decided to Google "award winning chili". Well, lo and behold, I discovered my new fav-o-rite chili recipe. My dad makes a mean breaded chicken chili that is to die for but it's way too labor intensive for me and therefore I never make it. So while I can say I think his is the best chili I've ever had, this recipe riiiight here comes in at a close second. Now, I'm not saying it's THE BEST because good chili is a fairly subjective thing, but we can't get enough of it around this here household. Just sayin'. I did change up the recipe ever so slightly, (we like a fair amount of beans in our chili) but the original can be found [here].

The night before you want to eat the chili, mix in large bowl:
1 large white onion chopped
1 red pepper, chopped (I think they're sweeter than green bell peppers)
1 poblano pepper, chopped
6 cloves garlic, minced
1/4 cup finely diced jalapenos (mine is jarred, and I add a few spoonfuls of the juice too)
3 lbs round steak, cubed (Yup, I said steak. Buy it on sale and it's as cheap as ground beef, but waaaay better!)
1 lb. hot sausage
5 TBSP Worchestershire
2 TBSP liquid smoke
salt and pepper to taste

Allow mixture to marinate, covered, in the refrigerator at least overnight.

The next afternoon, fry everything, (it will probably take 2 or 3 separate batches) and don't discard those yummy juices! Don't worry about cooking the meat all the way through as it will finish cooking while the chili simmers. Transfer to medium-large stock pot.

Add:
2 - 28oz cans of crushed tomatoes
1 can pinto beans
1 can red kidney beans (I rinse these)
1 can ranch style beans
Tapatio (or other) hot sauce to taste
chili powder
ground cumin
cayenne pepper (go easy on this until you reach the amount of heat you can handle...we like a little kick but we don't like faces-melting-off-kind-of-heat at our house)
ground coriander (mmmm, my mouth is watering as I type...I love me some coriander)
additional salt and pepper, as needed

Adjust the spices to your personal taste. Heat mixture, stirring frequently over medium(ish) heat until it is warm throughout, then reduce heat to low and let simmer, covered, for 4 to 5 hours, stirring occasionally, (and of course tasting often *wink*.) Just be sure not to scorch the mixture. Long and slow is the key to tender meat here. (I haven't tried to make this in the crock-pot but if I ever do I'll post my results...I'm sure there would have to be some liquid adjustments.)

Enjoy! (Oh, and how you will enjoy this. I promise.)

Broccoli Basil Soup

2010-11-12T10:05:00.000-08:00

4 Tbsp butter
1 chopped onion
3/4 Cup chopped celery
1 (16oz) package frozen broccoli florets
3 1/2 Cups chicken broth
1 tsp salt
1/2 tsp dried basil
1/4 tsp pepper
2 cans undiluted evaporated milk
2 Cups instant mashed potato flakes

Melt butter. Sauté onion and celery. Add broccoli and broth, salt, basil and pepper. Bring to boil. Reduce heat and cover. Simmer 6 minutes or until broccoli is tender. Stir in milk and potato flakes. Warm to serving temperature, do not boil. Serves 6.

Pumpkin Roll

2010-10-15T10:08:00.001-07:00

Prepare a 17 x 11 inch rimmed baking sheet (like a cookie sheet): grease baking sheet, line with parchment paper and grease again. Preheat oven to 375°.

In a small bowl combine:
3/4 Cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt

In a larger bowl thoroughly mix:
3 eggs
1 Cup sugar

Then add:
2/3 Cup canned pumpkin

Stir in the flour mixture and evenly spread the batter in the prepared pan. Bake for 13 minutes or until cake springs back when lightly touched in the middle. Meanwhile, lay a linen cloth (I used overlapping paper towels instead) on the counter and dust with a generous amount of powdered sugar. NOTE: The cloth needs to be at least as large as the pan you are using. Immediately after baking turn the cake out onto the powder sugared towel and roll up from short end to short end. Let rest on the counter to cool for 20 minutes. Prepare the cream cheese frosting.

Combine:
8 ounces softened cream cheese
6 Tablespoons softened butter
1 teaspoon vanilla
1 Cup powdered sugar

Once the cake has cooled for 20 minutes, unroll and evenly spread the frosting over the inside. Immediately re-roll the cake (without the towel, of course.) Refrigerate, loosely covered until completely cooled. Dust with powdered sugar. Can be served after about an hour of refrigeration.

Applebee's Oriental Chicken Salad Dressing

2010-07-27T20:47:00.000-07:00

So easy and really good.
(Tastes just like the original!)

Oriental Dressing
3 Tablespoons honey
1 1/2 Tablespoons rice vinegar
1/4 Cup mayonnaise
1 teaspoon dijon mustard
1/8 teaspoon sesame oil

Whisk together and chill until it's time to pour over your salad.

PS-When I make my salad I don't bother breading the chicken, I just fry bite sized pieces in a little olive oil and serve it with lettuce, sliced carrots, green onion, fried Maifun rice sticks, (or even easier, chow mein noodles) and slivered almonds.

Cole Slaw

2010-07-10T12:54:00.000-07:00

In a large bowl mix well:
1 1/4 Cups real mayonnaise
1/4 Cup heavy whipping cream
3 Tbsp white vinegar
3 Tbsp sugar
2 tsp prepared horseradish
1/2 tsp salt
1/4 tsp celery salt
1/4 tsp freshly ground pepper
about 7 drops Tapatío hot sauce

Once combined add:
1 medium head cabbage, chopped
3 medium carrots, finely chopped
1 onion, finely chopped

Toss well. Cover and refrigerate at least 4 hours before serving.

Apple Cake

2009-05-18T07:17:00.000-07:00

Apple Cake
4 cups Granny Smith apples, peeled & diced (about 3 apples)
2 cups sugar
1/2 cup vegetable oil
2 eggs, well beaten
2 tsp vanilla
2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/8 - 1/4 tsp nutmeg (to taste)

Preheat oven to 350°.

Combine apples and sugar and mix well.

Add oil, beaten eggs and vanilla. Mix well.

Combine dry ingredients and add to the apple mixture and mix thoroughly.

Spread into a greased 9 x 13 pan.

Bake for 30 minutes at 350°, then for 15 - 20 minutes at 325°. Cake will get crispy on top.

Allow cake to cool in pan and then frost with Cream Cheese Frosting (recipe below).

Cream Cheese Frosting
1 1/2 cups powdered sugar
6 oz cream cheese, softened
3 Tbsp real butter, softened
1/2 tsp vanilla
pinch of salt

Cream together and spread on top of cooled cake. (Or do what we did and let the cake cool for a little bit and then dollop the frosting on individual, slightly warm slices...mmmmm.) Be sure to either refrigerate leftover frosting or any leftover cake if the frosting is spread over the entire cake.

(I'd bet this cake would also be delicious with a warm homemade caramel sauce drizzled over the top of a warm cake.)

Blackberry Hershey Croissant

2009-03-23T07:46:00.000-07:00

Yes...HERSHEY! Inside each croissant are three Hershey's kisses. So yummy when served warm! This recipe is found on the Hershey's baking website...but after the suggestion of adding blackberry sauce and whipped cream from a friend, here is it, tweaked a little bit.

Croissants
1 package (8 oz.) refrigerated quick crescent dinner rolls
24 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Candies
powdered sugar

Heat oven to 375°F. Remove wrappers from chocolates. Separate dough into 8 triangles. Place 2 chocolates, sideways, points facing out, at wide end of each triangle; place an additional chocolate on top of other two pieces, point down. Starting at wide end, roll to opposite point. Place rolls on ungreased cookie sheet. Curve slightly into crescent shape. Bake 9-10 minutes or until lightly browned. Cool slightly; sift with powdered sugar. Serve warm with blackberry sauce and whipped cream. 8 crescents. (Note: Leftover crescents can be reheated in microwave for a few seconds.)

Blackberry Sauce
1 pound frozen blackberries
3 or 4 Tbsps sugar
1 1/2 Tbsps corn starch
1/3 teaspoon lemon extract

Place first three ingredients in saucepan. Turn heat to low and stir occasionally, smashing blackberries as they thaw. Once there is some liquid in the pan, turn heat to medium. Continue to stir and smash the berries. When mixture becomes bubbly, stir for another 2 minutes. Turn heat to low and simmer another minute. Mix in lemon extract and taste for sweetness. Add additional sugar to taste if necessary. Makes about a cup and a half of sauce, so I make about 24 croissants with this amount of blackberries. I'm sure you could use canned blackberry sauce too.

Dublin Coddle

2009-03-17T19:24:00.000-07:00

Corey and Tyler needed to make this for Scouts today on St. Patrick's day and mmmmm did it turn out good. This is obviously our version, what with the bratwurst instead of Irish pork sausage, but it's still going to be a nice new addition to our menu around here!

1 1/4 pounds bratwurst
1/2 pound bacon
5 - 7 Cups water
3 chicken bouillon cubes
8 medium red potatoes
1 large onion
salt and pepper
1/2 Cabbage

Cut the bacon into 1 inch squares. Bring the water and bouillon cubes just to a boil in a stock pot that has a well fitting lid. Add the sausages (whole) and the chopped bacon and turn down to a simmer for about 13 minutes, covered.

Remove the bratwurst from the broth. Slice the bratwurst into bite sized pieces. Return to broth.

Cut potatoes into bite-sized pieces with the skin still on. Large chop the onion. Add to broth. Add more water if necessary to cover all the ingredients.

Generously season with salt and pepper. (I use something like this McCormick Peppercorn Medley.)

Cover and simmer on low for an hour to an hour and a half, or until potatoes are tender.

Meanwhile, shred (like this) about half of a cabbage and steam for 10 - 15 minutes over boiling water. Salt if desired and serve in stew.

Mexican Beef Stew

2009-03-09T13:19:00.001-07:00

Ingredients
2 pounds beef for stew, cut into 1 inch pieces
2 Tbsp extra virgin olive oil
3 Cups beef broth
3 Cups salsa
2 medium zucchini, quartered and sliced
1 can (15 oz) black beans, drained and rinsed
2 cans Mexican corn or 2 Cups frozen corn
Salt to taste
Sour Cream to taste

Directions
Heat oil til hot add beef and brown on all edges, then pour off drippings. With meat in pan, season with salt to taste and stir in broth and salsa. Bring to a boil. Cover and reduce heat to simmer for 1 1/2 to 2 hours. Stir in zucchini, beans and corn. Continue cooking, covered, for 15 to 20 more minutes.

Garnish with Cilantro of desired. I like to stir in a tablespoon (or more) of Sour Cream for a little kick of flavor.

Poppy Seed Chicken Casserole

2009-03-04T13:44:00.000-08:00

(I want to add cream cheese to this one day and see how that tastes...yum.)

Recipe
4 or 5 boneless chicken breasts
1 can cream of chicken soup
1 1/2 cups sour cream
1 1/2 cups grated cheddar cheese
3/4 cup milk
2 tsp salt
1 tsp pepper
2 rolls Ritz crackers, crushed
1 cup melted margarine
2 Tbsp poppy seeds

Boil chicken until cooked through and tear apart. Mix in soup, sour cream and cheese. Add milk, salt and pepper and mix thoroughly. Spread in lightly greased 9x13 casserole pan.

Add poppy seeds to crushed Ritz crackers. (I run the crackers through my food processor.) Pour melted butter on top and mix well. Sprinkle mixture by hand evenly over top of chicken mixture.

Bake at 350° for about 30 minutes or until bubbly.

(Note: if serving a crowd, double the recipe and divide into two baking dishes but be aware that it will take a little bit longer to bake.)

Tortilla Soup

2009-02-20T09:43:00.001-08:00

Ingredients
1 lb. boneless chicken breasts, chopped
3 1/2 Cups chicken broth
1/2 Cup uncooked long grain rice
1 tsp ground cumin
1 (11 oz) can Mexican-style corn (it has peppers in it)
1 Cup salsa
1 Tbsp chopped fresh cilantro
2 Tbsp lime juice

Spray saucepot with cooking spray and heat for about a minute. Add chicken and cook until browned, stirring often.

Add broth, rice and cumin. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes.

Stir in corn, salsa, cilantro and lime juice. Heat through.

Top with corn tortilla strips and shredded cheese.

Tortilla Strips
(prepare while soup cooks)

Preheat oven to 425°. Cut corn tortillas into thin strips and sprinkle on a baking sheet. Spray with cooking spray (like Pam) and sprinkle lightly with salt. Bake 10 to 12 minutes, or until golden, stirring occasionally.

Mexican Casserole

2009-01-20T10:53:00.000-08:00

Ingredients
2 cans cream of chicken soup
1 can milk
1 can diced green chiles, (4 or 7 oz according to your taste)
1 can chicken breast (13oz), drained
1 diced onion
salt and pepper
1 bag tortilla chips
1 pound shredded Colby-Jack cheese

Directions
In medium bowl, mix soup, milk, chiles, chicken, onion and salt and pepper to taste.

In 9x13 casserole pan spread a layer of tortilla chips evenly over the bottom of the pan.

Scoop 1/3 of the soup mixture over the top of the chips.

Sprinkle with 1/3 of the cheese.

Repeat layers two more times ending with cheese on the top and bake in a 350° oven for 30-45 minutes, or until bubbly.

(I think I am going to try this in the future with corn and black beans in it too....mmmm....!)

Easy Berry Dessert

2009-01-07T09:21:00.000-08:00

I discovered that this recipe bakes better in the disposable half-size deep steam table pans. I have baked it in regular glass or metal 13x9 pans and I think it gets too dry. I have absolutely no explanation for it, it just is that way. Maybe it's only in my oven...

Anyway, I also want to experiment with the temperature at 375° instead of the current 350° to see if the center can get done a little bit faster so the outside edges don't bake too long. No matter what, it's very easy and simply scrumptious! If you want you can use a yellow cake mix instead. You can also use fresh berries...and it's really yummy when you can find fresh rhubarb, about 4 cups, in place of the berries. But, I will list it how I traditionally make it below.

Ingredients
1 white cake mix
2-3 cups frozen berries (raspberries, blackberries, blueberries...)
1 Cup sugar
1 Cup heavy whipping cream

Directions
Make cake mix according to package directions. Pour batter in lightly greased pan. Sprinkle berries evenly over the top of the batter.

Sprinkle the sugar evenly over the berries.

Pour the cream evenly over the top and without stirring place directly in pre-heated 350° oven.

Bake for between 1 hour to 1 hour and 15 minutes, depending on your oven. Cake is done when center is mostly set. Remove from oven and let it sit for about 10 minutes before serving. Great with whipped cream or vanilla ice cream on top.

Bath Salts

2008-12-23T09:28:00.000-08:00

This makes a great little Christmas gift for your girlfriends...

Bath Salts

2 Cups Epsom Salt

1/4 Cup corn starch

8 drops food coloring

7 squirts of your favorite perfume OR 6 drops essential oil

Shake all ingredients in a bowl with a lid, mixing thoroughly. Pour into storage container. To use, sprinkle as much or as little as desired into warm bath water. Enjoy!

P.S. Epsom salt is great in the tub for tired and sore muscles! :)

Cucumber Radish Pasta Salad

2008-10-30T17:26:00.000-07:00

1 lb small shell pasta, cooked, rinsed in cold water, and drained
1 cucumber, chopped lengthwise in quarters and then sliced
6 green onions, chopped
6 radishes, chopped
3 small (Roma size) tomatoes, chopped (I scrape out the seed part so the salad doesn't get soggy and mushy)
5 chopped slices of cooked bacon (OR about 3 TBSP bacon bits)
2 stalks celery, chopped
2 carrots, chopped
5 hard boiled eggs, chopped
1/2 green pepper, chopped
1/2 can black olives, finely chopped
1 1/2 Cups mayonnaise
3/4 Cups Sour cream
salt
lots of pepper

Mix everything in a large bowl and chill until you serve it. I'm wondering if mozzarella cheese cubes added to this would make it even yummier! Hmmmmm...

Texas Sheet Cake

2008-10-23T10:55:00.001-07:00

Combine in a large mixing bowl-
2 Cups flour
2 Cups sugar
1 teaspoon cinnamon
1/4 teaspoon salt

In medium saucepan, melt-
2 sticks butter (1 Cup)
Add 4 heaping Tablespoons cocoa

Mix well. Add 1 cup boiling water and allow mixture to softly boil, while stirring, for 30 seconds, then turn off heat.

Pour over flour mixture, and stir lightly, and briefly, to cool.

In measuring cup, mix-
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Stir buttermilk mixture into butter/chocolate mixture. Combine thoroughly.

Pour into jelly roll pan (deep large cookie sheet, approx 13"x 17 1/2") and bake at 350-degrees for 20 minutes.

While cake is baking, make icing.

Icing
Melt 1 3/4 sticks butter (7/8 Cup) in a large-ish saucepan
Add 4 heaping Tablespoons cocoa and stir to combine, then turn off heat.
Add 6 Tablespoons milk (or about 1/4 inch under 1/2 cup)
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar (14oz on my kitchen scale)

Stir together.

Add 1/2 cup finely chopped pecans. (Optional.)

Stir together, and pour over warm cake right when it comes out of the oven. Smooth icing all over top and let cool. Cut into squares to serve. Super yummy with a glass of cold milk!

See Pioneer Woman's instructional photos...my recipe only differs from hers in that I add cinnamon.

Chicken Tetrazzini

2008-10-23T10:34:00.001-07:00

Ingredients

8 oz spaghetti, cook as directed on package
1 small chopped onion
1/2 green pepper, chopped, about 2/3 cup
2 Tbsp butter
3-4 Cups cooked chicken, chopped
2 1/2 Cups monterey jack cheese, grated
2 cans, 10.75 oz each, cream of mushroom soup
1 soup can of milk
1 tsp salt
3/4 tsp pepper
grated parmesan for the top

(I usually cook too much spaghetti so when I do I freeze it and then thaw it out to use it when I make this casserole. Also, whenever I boil and chop chicken, I always do extra and freeze that too, for casseroles. Sometimes I can have most of the ingredients for a meal in my freezer, already prepped. You can do that with lots of veggies, shredded cheese, marinara sauces, etc... It sure does save time.)

In a medium skillet, sauté the onions and green peppers lightly in the butter, just to soften them up. I don't like my onion to cook down so that it's soggy so I put it in a minute or two after my green peppers.

Mix onions, peppers and all remaining ingredients (except the parmesan) in a large bowl, thoroughly. Place in 9x13 casserole baking dish. Lightly sprinkle with parmesan cheese to your taste.

Bake in a 350° preheated oven for 30-40 minutes, or until bubbly and a little crispy on top.

Incidentally, this meal can be prepped and frozen in a large ziploc bag and then thawed and baked later.

Taco Seasoning Mix

2008-10-23T10:24:00.000-07:00

Why buy taco seasoning packages when you can mix your own?

2 teaspoons dried minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon corn starch
1/2 teaspoon granulated garlic (or garlic powder)
1/2 teaspoon crushed red pepper
1/2 teaspoon cumin
1/4 teaspoon oregano

Mix together in small container and use as you would any store bought taco mix. Then congratulate yourself for saving a buck!

Marshmallow Fondant

2008-10-12T19:56:00.000-07:00

This is a fabulous fondant recipe and tastes yummy too! This was my first time working with fondant and I will use it many, many times in the future, I'm sure. Don't get intimidated by the word "fondant"! It was easy!

(P.S. Fondant is 6 bucks a pound or more in the store...this only cost me 4 bucks to make 3 pounds!)

Ingredients

16 ounces white mini-marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds C&H Powdered sugar (this brand has the best results)

½ cup Crisco shortening (placed in a very easily accessed bowl)

Directions

Over double boiler, add 2 Tbsp of the water and the marshmallows. Melt marshmallows completely, stirring constantly. Once the marshmallows are all melted, remove from heat and pour in 3/4 of the powdered sugar and give it a quick stir or two.

Generously grease the counter with some of the Crisco. Repeat as necessary.

Carefully dump the marshmallow and powdered sugar mix on the counter. It may be a little bit hot so be careful.

Generously grease your hands as it is sticky. Repeat as necessary.

Knead the powdered sugar into the melted marshmallows like you would knead bread dough. *Wear an apron. °Ü° * Gradually add the remaining 1/4 package of powdered sugar. It takes about 8 minutes to incorporate all the powdered sugar. (I actually didn't get all 2 pounds of mine mixed in but I liked the doughs consistency so I stopped trying to get it all to mix in.)

If your dough is tearing easily it needs a bit more water, added 1/2 Tbsp at a time, kneaded into it. Get it to a firm, smooth elastic ball.

When the dough is finished you can give it a quick coating of Crisco and double wrap it in plastic and store it in the refrigerator. When you want to work with it, just remove it from the fridge a few hours before you need to use it so it will be easier to knead. You want it to be about body temperature to roll out and place over cake. You can store it in the fridge for weeks.

To add color to the fondant, use a toothpick to add in paste type icing colors. Just drag them through the dough and then knead in. (Lightly Crisco your hands again to avoid the stickiness.) The colors actually wash off your hands easily if you don't use too much so don't worry about that. Also, be sure to keep any fondant dough that you aren't working with wrapped up in plastic so it doesn't dry out.

To glue one fondant piece to another, just get barely get it wet with a small amount of water and it will stick to itself. (I really couldn't believe that worked!) Be careful not to over wet it or the color may bleed, run or smear.

There are lots of fondant tips on the web so look around. I got my recipe from this website and she has great directions and tips. Also, I learned how to make the puppy for Riley's cake from this three part video. Wilton's web-site has tons of fondant tips, ideas and directions, too. Have fun!

Easy Peanut Butter Cookies

2008-10-08T20:12:00.001-07:00

1 yellow cake mix
1 Cup peanut butter
1/2 Cup oil
2 Tbsp water
2 eggs

Mix all ingredients together. Roll into balls. Smash lightly with fork dipped in sugar to make criss-crossed fork marks.

Bake for 12 minutes at 350° or until golden.

Yummy with creamy or crunchy peanut butter!

Pumpkin Muffins

2008-10-06T19:05:00.000-07:00

(from the inside label of the Libby's Easy Pumpkin Pie Mix)

Makes 24 muffins 400° 16 minutes

Muffin Ingredients
4 Cups baking mix
1 Cup raisins (optional)
2/3 Cup quick or old-fashioned oats
2/3 Cup sugar
1 tsp cinnamon
1 can (30 oz) Libby's Easy Pumpkin Pie Mix
2 large eggs

Streusel Topping
3 Tbsp flour
3 Tbsp sugar
3/4 tsp cinnamon
2 Tbsp butter

Preheat oven to 400°. Paper line muffin cups.

Combine streusel topping ingredients and cut butter in thoroughly with fork in small bowl.

For muffins, combine baking mix, raisins, oats, sugar, and cinnamon in large bowl. (If only half like raisins, omit now and stir in 1/2 cup to batter after half the muffin cups have been filled.)

Combine pumpkin pie mix and eggs in medium bowl, mixing well.

Stir into oat mixture just until moistened.

Spoon batter into muffin cups 3/4 full.

Sprinkle with streusel topping.

Bake for 16 minutes or until toothpick comes out clean.

Cool slightly, serve warm.

Baking Mix

2008-10-03T09:19:00.000-07:00

(Like Bisquick)

9 Cups flour
1/4 Cup sugar
3 Tbsp baking powder
1 Tbsp salt
2 Cups shortening

Mix until flour and shortening are thoroughly mixed together. Store in a tightly closed container. Makes about 12 Cups.

*When I only need a little bit, I cut the recipe into thirds. 3 Cups flour, for the sugar I just eyeball what looks like a third of 1/4 Cup, 1 Tbsp baking powder, 1 tsp salt, 2/3 Cup shortening. Makes just over 4 cups.

Chocolate Chip Cake Bar

2008-09-25T19:02:00.000-07:00

1 package yellow cake mix
2 eggs
1/4 Cup packed brown sugar
1/4 Cup butter or margarine, melted
1/4 Cup water
2 cups semisweet chocolate chips, divided
1/2 Cup chopped pecans or walnuts (optional)
1/2 Tbsp shortening

-In a mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes.
-Stir in 1 3/4 cups of chocolate chips and nuts.
-Spread in a greased 13-in. x 9-in. x 2-in. baking pan.
-Bake at 375° for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean.
-Cool pan completely on a wire rack.
-Cut into bars. (About 24)
-Melt shortening with the remaining 1/4 Cup chocolate chips (about 45 seconds in the microwave); drizzle over the top.

***Allow drizzled chocolate to set completely before stacking on a plate.***

Toffee Bars

2008-09-25T18:39:00.000-07:00

1 Cup real butter, softened
1 Cup packed brown sugar
1 egg yolk
1 tsp vanilla extract
2 Cups flour
1/4 tsp salt
1 1/2 to 2 Cups milk chocolate chips
1/2 cup finely crushed Heath bar

-Cream butter and brown sugar with mixer.
-Beat in egg yolk and vanilla.
-Gradually add flour and salt, beating until smooth.
-Spoon into lightly greased 15x10 pan. (Use 13x9 if you want thicker shortbread, but it may require a slightly longer bake time.) Press down in pan until dough is even.
-Bake at 350° for 17-19 minutes, or until LIGHT golden brown.
-Remove from oven and immediately sprinkle chocolate chips over top.
-Return to oven for about 2 minutes.

-Gently spread melted chocolate evenly over bars.
-Sprinkle crushed heath bar evenly over the top.

***If plating bars, place in refrigerator to cool for about an hour. Remove and slice into bars. Cover and place back into refrigerator for a few more hours or overnight or until the chocolate on top is no longer soft so they can be stacked on a plate and not stick together.

German Chocolate Cake

2008-09-01T14:21:00.000-07:00

German Chocolate Cake
350° 30-40 minutes
3-8"cake pans

1 (4-oz.) package of Baker's Sweetened Chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 eggs, yolks and whites separated
1 teaspoon Vanilla
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Take one package of Baker's sweetened chocolate and mix it with 1/2 cup of boiling water. You are done mixing the chocolate once it is all dissolved. Let this cool before adding it to the following sugar/butter/egg mixture.

Mix 1 cup of butter with 2 cups of sugar until they are fluffy and rich. This should not take but a few minutes.

Slowly add in your egg yolks while beating the mixture. Once no more streaks, or spots of yellow remain they have been mixed in well enough.

Add cooled chocolate liquid and 1 teaspoon vanilla to the batter.

Add 1 teaspoon of baking soda and 1/2 teaspoon of salt to the flour.

Add the buttermilk and flour to the mixture at the same time, but alternating between the two (buttermilk, flour, buttermilk, flour...) Don't stop mixing as you do this. Once you are done beating in the buttermilk and flour, make sure that it is smooth.

Take your four egg whites and beat them in a separate bowl at a high speed. When you lift the beater out of the bowl it should have a peak, or pointed tip at the end of it. This means they are done being whipped. (TIP: Make sure that there is no egg yolk mixed into your egg whites.)

Now fold in your egg whites SLOWLY. DO NOT STIR OR BEAT THEM IN. This would ruin the cake.

Pour equal amounts of batter into three 8 inch cake pans.

Put the cakes in the oven for 30 to 40 minutes. Do not open the oven until the cake has been in for the required time, if you do it may fall in the middle. Stick a tooth pick in your cake after baking. If it comes out clean your cake is done, if it comes out gooey then it needs another five to ten minutes.

Cool cake completely before frosting.

Coconut Pecan Frosting
(Double if frosting sides of cake)

Mix the following ingredients in a medium saucepan on a stove set on medium heat for about 12 minutes:
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla

Once you are done cooking the above ingredients add:
1 1/2 Cup coconut
1 Cup chopped pecans

Cool the frosting until it is firm and easy to spread.

Oatmeal Cake

2008-09-01T08:58:00.001-07:00

This cake is so moist and yummy, it's sure to become a family favorite.

Oatmeal Cake
350° 35-40 minutes

1 Cup sugar
1 Cup brown sugar
1/2 Cup shortening
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 1/2 Cups flour
1 1/2 Cups boiling water
1 Cup oatmeal (quick-oats, not old fashioned)
(For top- 1/2 container vanilla frosting)

In a medium bowl, combine baking soda, salt, cinnamon and flour. In a separate bowl, pour boiling water over oatmeal. Let stand for about 7-10 minutes. Meanwhile, blend sugars, shortening, eggs and vanilla in large bowl. Add flour mixture to the sugar and blend. Add oatmeal and mix fairly well.

Bake in lightly greased 13x9 pan @ 350° for 35-40 minutes. Frost immediately with 1/2 can vanilla frosting (it will melt on the top) and serve in about 20-30 minutes, while still warm.

Balsamic Roasted Vegetables

2008-09-01T07:23:00.000-07:00

This recipe comes from The Next Food Network Star and was featured in the Bon Appétit magazine. I tried it out for a Sunday dinner and EVERYBODY raved over it. My sister even sent me a text later in the evening thanking me for the awesome dinner and said she was going to have fanciful dreams about it all night. She especially loved the vegetables. (WOW.) When I made it I served it with a simple grilled teriyaki chicken and jasmine rice. Unfortunately I didn't take a photo after it was baked, but you get the idea. It's a yummy recipe! There were no leftovers. Here's my version:

Balsamic Roasted Vegetables

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 or 2 red onions, halved, thickly sliced
1 yellow bell pepper, cut into 1/2-inch-wide strips
1 red bell pepper, cut into 1/2-inch-wide strips
1 green bell pepper, cut into 1/2-inch-wide strips
1 eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
2 yellow squash, cut into 1/3-inch-thick rounds
3 zucchini, cut into 1/3-inch-thick rounds
Salt /Pepper

Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper.

Preheat oven to 450°F. Toss all vegetables in large bowl; sprinkle with salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

Sloppy Joe Seasoning

2008-06-18T16:43:00.000-07:00

8 Tbsp dried minced onion
3 Tbsp green pepper flakes
3 Tbsp cornstarch
2 Tbsp salt
1 Tbsp granulated garlic
2 tsp dry mustard
2 tsp celery salt
2 tsp chili powder

Mix together and store in airtight container. Makes about 1 Cup. To use, substitute about 1/3 cup for store bought Sloppy Joe package.

(Recipe from The Amazing Wheat Book )

Chili Relleno Casserole

2008-06-11T08:54:00.001-07:00

Chili Relleno Casserole
350° for about an hour

1 Cup half and half
2 eggs
1/3 Cup flour
3 cans (4oz each) diced green chilies
8 oz - 1 pound grated Colby-jack cheese (depends on how cheesy you like it...I use a pound)
1 can (8oz) tomato sauce

Lightly grease casserole dish with spray oil. Spread green chilies evenly in bottom of 13x9 casserole dish.

Beat half and half, eggs and flour until smooth. Pour evenly over chilies.

Top with half of the cheese, then drizzle tomato sauce evenly over top.

Sprinkle remaining cheese over the top.

Bake uncovered at 350° for about 1 hour or until egg mixture is firm and casserole is golden. If desired, serve with spanish rice.

Pasta Salad

2008-06-10T08:22:00.000-07:00

Pasta Salad

1 bag (12-16 oz) garden rotini pasta, cooked, rinsed and cooled in cold water, drained

1 can kidney beans, rinsed and drained

1 red or yellow pepper, chopped

1/3 Cup chopped celery

1/2 Cup chopped carrots

2 red apples, chopped, I leave the peel on

1/2 Cup chopped onion

8 oz cubed Monterey jack cheese

1 bottle Light House Italian dressing, I use Kraft or Wishbone

salt and pepper to taste

Mix all ingredients in a large bowl and chill for at least two hours. Add more Italian dressing as desired as the pasta tends to soak it up after awhile.

Vanille Hoernchen - German Christmas Cookie

2008-05-28T06:12:00.000-07:00

I got this recipe here while searching for a cookie recipe for a class I was doing on Germany. I had the darndest time converting it since I don't have a kitchen scale. It does have a converter on the recipe site (click "Change Servings") but then it converted everything in grams to ounces and well, flour in ounces is different than fluid in ounces so I still had to dig a little bit to get the right measurements. Plus I tripled the recipe because I needed/wanted about 90 cookies. If you want the recipe for 30 cookies in metric, go to the link above, otherwise I am posting it below in cups, triplicated. It worked for me like this, even though my conversions may be slightly -or more than slightly- off. They are so yummy, you'll want 90 cookies so you have plenty to share.

Vanille Hoernchen --Bake at 350° for approx 10-12 minutes

4 1/3 Cups flour
2 1/4 Cups finely ground almonds (I used a food processor)
2 1/3 Cups butter (not margarine)
1 1/3 Cups sugar
1 Tbsp vanilla extract
1 1/2 Cups powdered sugar (for coating after baking)

Mix all ingredients except powdered sugar in a bowl. Knead dough just until it is mixed. Mine looked like this;

Divide dough into manageable sections and roll into logs or snakes and cut into even sections to about 1 1/2 inch balls. Shape into horns. I didn't have a cookie cutter so I rolled each section into kind of a log pointed on each end and set in onto the cookie tray and turned into a moon/crescent shape and then flattened and evened it out a little bit.

Bake in oven preheated to 350° for about 10-12 minutes or until golden. Gosh I made these in April and can't remember for sure but I think I had to cook them a little bit longer to get them golden on the edges. Carefully coat them in powdered sugar. They are still so warm that they will break easily so I just dipped the top side into the powdered sugar in a bowl and then let them cool on aluminum foil. Mine still got a little bit sticky (powdered sugar melted a little bit) but it didn't EVEN matter because they were so yummy!

Potato Rolls

2008-05-17T18:13:00.000-07:00

Makes 48 rolls. Bake 12-15 minutes at 375°

3 Cups scalded milk
3/4 Cup sugar
1 Cup instant potato flakes
1 Tablespoon salt
1/2 Cup shortening
1/2 Cup margarine
4 eggs

Bring milk almost to boil in pan. In a very large bowl combine the sugar, potato flakes, salt, shortening and margarine. Add the milk and stir to melt the shortening and margarine. When slightly cooled (about 5 - 7 minutes) add the eggs and stir.

1 1/2 Tablespoons yeast
1/4 Cup very warm water
1/2 teaspoon sugar

While waiting to add eggs, sprinkle water over yeast and sugar in a small bowl and set aside.

8 Cups flour (approx)

Once the eggs are mixed in, add about two cups of flour and the yeast and mix by spoon. Gradually stir in the rest of the flour by spoon or hand. I knead the dough right in the bowl by putting my hand under the mixture and folding the dough in half while turning the bowl about a quarter turn as I go for about 5 - 10 minutes.

Put the dough into a greased bowl and cover with lightly greased saran wrap and let rise for about 1 to 1 1/2 hours or until double.

For crescent rolls, separate dough into 4 equal sections and roll each into a large circle.

Lightly butter. I use a sandwich bag to spread the butter on the dough and the baking pans.

Cut into 12 even pie slices.

Roll from the largest side towards the point.

Put onto a buttered tray and cover loosely with greased saran wrap and let rise another 30 minutes. If your kitchen is cold and you need to force the rise, warm the oven to 175° and then shut off and place rolls in warm oven to rise.

If rising in oven, remove rolls from oven and preheat to 375°. Remove saran wrap and bake for 12 - 15 minutes. I switch the trays in the oven halfway through baking so they brown evenly. Makes 48 rolls, 24 on each cookie sheet.

Shredded BBQ Pork

2008-04-08T19:44:00.000-07:00

I usually buy thick sliced boneless pork loin, I have also used regular pork chops bone-in, it would probably even work with a pork roast...not sure, I haven't tried that.

-Put pork chops into a crock pot. (I figure about 1/2 pork chop per person serving, maybe a little more.)

-Pour 1 to 1 1/2 bottles of your favorite BBQ sauce over the top. I use hickory flavor. Then, sometimes if I remember I throw a whole peeled onion in. Doesn't really matter.

-Pour about 1/2 can of soda over that...I know, weird, huh. My original recipe called for coke. I use Sprite or 7-up.

-Put the lid on, put it on high for about 6 hours or low for about 10.When I pull the pork out to shred it is usually very easy to take two forks and almost mush it apart on a plate. If it's too hard to shred, it hasn't cooked long enough. If you used pork chops with bone, be very careful to remove all the bone pieces.

-Discard the liquid (and the onion if you used one) and return meat to crockpot, then add another bottle (or more) of Hickory BBQ sauce to the meat and stir it all in. You may wish to put the crockpot on low to keep the meat warm.

-Serve on hamburger buns.

It's really easy. We always have this for New Years so I don't have to cook and it can sit in the crock pot all day so we can all eat whenever we feel like it.

Ham Salad

2008-04-03T09:17:00.001-07:00

2 cups finely chopped ham

2 stalked (haha I put stalked, I mean stalks) celery, finely chopped

1/3 cup finely chopped onion

1 hard boiled egg...again finely chopped ;)

1/3 cup mayonnaise (+/-)

1 tsp lemon juice

1 tsp mustard

Tapatío hot sauce, to taste

salt and pepper to taste

I use a food processor to, wait for it -finely- chop everything (separately I should add) but it isn't necessary. Just chop everything up really well if you don't have one. Mix it all up in a medium to large bowl and serve on soft yummy bread, lightly mayo'ed.

When I first made this (because my Grandma Foster always made this when I was little and I was craving it one day) I thought my kids were going to turn their noses up to it...but they LOVE it. My teenagers even pack lunches when I make this. And brag to their friends! WOW.

White Chocolate Popcorn

2008-03-31T07:34:00.001-07:00

Start with popped popcorn, your favorite brand, about 3.3 oz bags. I buy the Nestle white chocolate morsels. I was once tempted to make it with the much less expensive generic store brand and it never did set up unless I kept it in the fridge and was a gooey mess while eating. My advice is, wait until the good stuff goes on sale and then stock up!

Remove the unpopped kernels. They get disguised once the white chocolate goes on and HURT YOUR TEETH! (This was from ONE bag!)

Okay, the back of the bag has melting directions but I will post them here anyway. Put 1 cup of white chocolate morsels [morsel is such a funny word to me :)] (per bag of popped popcorn) in a microwave safe container and heat in microwave for 1 minute at 70% power. The morsels will mostly retain their shape. Stir. If they need 10 or so more seconds, go ahead. (Mine did.)

If you want color, add a few drops BEFORE melting in the microwave.

Melted chocolate will still be a little bit thick. That's okay as long as the chips are melted and are stirred smooth. Pour/scoop onto popcorn.

Stir, stir, stir, stir, more stirring, stir...stir. Still stir...ya get the point. Just mix very well (kinda gently) until there are no large lumps of chocolate and the popcorn looks evenly coated.

Pour out onto tray to set. Takes maybe 20 minutes. Use that time to MAKE MORE!!!!!! Store in airtight container or plastic bags, or your tummy. (That's where we keep ours.) °Ü°

Kongo Cookies

2008-03-27T12:20:00.002-07:00

Ingredients:
1 lb brown sugar (2 1/4 cups packed)
2 3/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup vegetable oil
3 eggs
6 oz butterscotch chips (or chocolate chips)
1/2 cup chopped pecans or walnuts

Mix dry ingredients completely. There should be no lumps of brown sugar left.

Add oil and eggs. Mix well, then add chips and nuts. (Don't add extra chips, I tried it once and yuck, it was a greasy mess after it baked.)
Press mixture into a lightly greased 13x9 pan.

Bake at 350° for 25-28 minutes. Careful not to overbake.
Cool and then cut into cookie bars.

Pineapple Glaze

2008-03-25T17:25:00.000-07:00

I should have put this up BEFORE Easter. Sorry, I just wasn't thinking. It was a big hit over our Easter ham this year.

2 cups packed brown sugar
2 Tbsp corn starch (I add a pinch more)
1/2 tsp salt
1 (20oz) can crushed pineapples with juice

Mix in small saucepan. Bring to boil and stirring constantly, stir one minute more, then add-

4 Tbsp lemon juice
1 Tbsp mustard

Stir constantly over medium heat, return to low boil and stir until thick. Makes about 3 1/2 cups.

Layered Jello

2008-03-24T18:47:00.001-07:00

This is a little bit time consuming, but OH SO YUMMY!!

Of course you don't have to make this many layers. I actually have 6 here plus whipped cream, because I was making it for a Young Women's activity in the Young Women colors -purple, yellow, orange, green, red, blue and white...but three or four layers would work just as well. (Christmas, Fourth of July, etc...) I was worried about the different flavors tasting weird together but it didn't! It was so good. I'm assuming that every other layer has evaporated milk in it to make it opaque so the layers don't blend together visually. Plus it's yummy. Have I said how much I like this or that it's really yummy?

It is.

Yummy.

Ingredients:

1 each (3oz) of the following jello flavors
grape
lemon
orange
lime
cherry
blue raspberry
boiling water
ice cold water
1 or 2 (12oz) cans evaporated milk
whipped topping

Mix grape jello with 3/4 cup boiling water for 2 minutes, until jello is dissolved. Add 3/4 cup ice cold water. Stir well and pour (CAREFULLY so it doesn't splash on the sides) into 13x9 clear glass pan or dessert cups or whatever you want to serve it in.

Place in refrigerator to chill for about 30 minutes. I read somewhere that the trick is to have the jello set enough to stick barely to your finger so that the layers won't separate when you serve it.

Mix lemon jello with 1/2 cup boiling water for 2 minutes, until jello is dissolved. Add 1/2 cup ice cold water and 1/2 cup evaporated milk. Stir well and pour carefully (may need to spoon carefully) over chilled grape layer. Chill about 30 minutes.

Mix orange jello with 3/4 cup boiling water for 2 minutes, until jello is dissolved. Add 3/4 cup ice cold water. Stir well and pour onto chilled lemon layer. Chill about 30 minutes.

Mix lime jello with 1/2 cup boiling water for 2 minutes, until jello is dissolved. Add 1/2 cup ice cold water and 1/2 cup evaporated milk. Stir well and pour carefully over chilled orange layer. Chill about 30 minutes.

Mix cherry jello with 3/4 cup boiling water for 2 minutes, until jello is dissolved. Add 3/4 cup ice cold water. Stir well and pour over chilled lime layer. Chill about 30 minutes.

Mix blue raspberry jello with 1/2 cup boiling water for 2 minutes, until jello is dissolved. Add 1/2 cup ice cold water and 1/2 cup evaporated milk. Stir well and pour over cherry layer. Chill about 30 minutes. Or until all layers are completely set.

Top with whipped topping and serve.

Of course you can change the flavors, use the same color/flavor for the plain and evaporated layers, etc...Just make sure you can be home most of the day for the chilling part. It doesn't take much time to make, except for the chilling. Check out this other similar broken glass jello recipe!
Or this one!

Magic Cookie Bars

2008-03-18T13:16:00.000-07:00

1/2 cup butter

14 oz can sweetened condensed milk

1 1/2 cups graham cracker crumbs

11 oz chocolate or butterscotch chips

1/2 cup flaked coconut

1 cup chopped walnuts

In a 13x9 inch pan melt butter in 350° oven. Sprinkle graham cracker crumbs over melted butter. Evenly pour sweetened condensed milk over the top. Evenly top with remaining ingredients. Press down gently. Bake at 350° for 25-30 minutes. Cool and cut into bars.

*I have found that a metal pan works best with this recipe. Glass pans tend to make the graham cracker crust soggy.

Shepherd's Pie

2008-03-18T13:01:00.001-07:00

We served this last week for the Sister Missionaries with a green salad and garlic bread. It was delicious.

1 (10oz) package frozen corn (can use mixed veggies too)

3/4 cup water

2 lbs ground beef

1/2 cup chopped onion

2 (10 3/4oz) cans tomato soup

1 Tbsp Worcestershire sauce

1/8 tsp dried thyme

1/4 - 1/2 tsp pepper

1/2 tsp salt

3 or 4 cups mashed potatoes

1 1/2 cups grated cheddar cheese

In a large skillet cook meat until browned. Drain. Return to pan and add vegetable, water, onion, tomato soup, Worcestershire sauce, thyme, pepper and salt. Cook covered, 5 to 10 minutes or until corn is tender. Transfer to 13x9 inch baking dish. Top with mashed potatoes.

Sprinkle with cheese the last 10 minutes of baking.

Bake at 375° for 20-25 minutes or until hot and bubbly.

Stuffed Bell Peppers

2008-03-18T12:24:00.000-07:00

Of course I have to quadruple(ish) this recipe when I make it...also it's good served with mixed vegetables. And I pretty much don't measure...I just throw stuff in to taste.

2 large green peppers

3/4 lb ground beef

1/3 cup chopped onion

1 (7 1/2oz) can diced tomatoes

1/3 cup long grain rice

1 Tbsp (+) Worcestershire sauce

1/2 tsp dried basil

1/8 tsp oregano

1/4 tsp salt

1/4 tsp pepper

1/2 cup water

1/2 cup shredded american or cheddar cheese

Halve peppers lengthwise. Remove stem ends, seeds and membranes. Immerse peppers into rapidly boiling water for 3 minutes. Remove from water and sprinkle insides with salt. Drain well onto paper towels.

In large skillet cook meat until browned. Drain grease and return to pan. Add onion, undrained tomatoes, uncooked rice, worcestershire, basil, water, salt, and pepper. Bring to boiling, reduce heat. Cover and simmer for 15-18 minutes or until rice is tender. Stir in half of the cheese.

Fill peppers with meat mixture. Place in an 8 inch square baking dish and top with any remaining meat mixture. Sprinkle with remaining cheese.

Bake in 375° oven for 15 minutes or until heated through.

Serves 4.

Beef with Broccoli

2008-03-18T12:17:00.000-07:00

1 lb flank steak, sliced thinkly across the grain into bite-sized pieces (I've used beef roast, too)
1 lb broccoli
1/2 tsp salt
1/2 tsp pepper
3 Tbsp oil
2 minced garlic cloves
1 tsp sugar
2 Tbsp oyster sauce

Marinade the beef in 1 Tbsp soy sauce, 1 Tbsp cornstarch and 1 Tbsp oil for at least 15 minutes.

Cut the broccoli into thinly sliced and bite-sized pieces. Place them in a pan of rapidly boiling water. Cook for 2 minutes. Remove from heat and drain water.

Heat the 3 Tbsp oil in large frying pan or wok. Add the garlic and stir-fry for a few seconds. Add the beef and stir fry until most of the beef is brown, do not overcook here! Add the broccoli, sugar and oyster sauce. Add salt and pepper. Stir fry for two or three more minutes. Serve.

Ham Fried Rice

2008-03-18T12:10:00.000-07:00

3 Tbsp oil

3 large eggs, beaten
4 cups cooked long grain rice

1/2 tsp salt

1/2 tsp pepper

3/4 cup diced ham

1/4 cup chopped green onions

3/4 cup frozen peas

1 Tbsp (+/-) soy sauce

Heat oil in large pan or wok over high heat. Pour in beaten eggs and stir fry until well done. Add the rice, salt, soy sauce, pepper and stir with the eggs until the rice grains are separated. Add the ham, green peas and green onion. Stir fry for about two more minutes and serve.

*I think this recipe works better if the rice was cooked and cooled for at least an hour. Or day-old rice.

Forget the Diet Macaroni and Cheese

2008-03-18T12:00:00.000-07:00

3/4 pound elbow macaroni

For topping
2 tablespoons unsalted butter
2 cups coarse dry bread crumbs
1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)

For cheese sauce
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon dried hot red pepper flakes
2 3/4 cups whole milk
3/4 cups heavy cream
4 cups coarsely grated extra-sharp Cheddar (about 1 pound)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

*NOTE to my forgetful self...the milk and cream are added at separate times.*

Preheat oven to 400°F and butter a 3-quart shallow baking dish. Fill a 6-quart kettle three fourths full with salted water and bring to a boil for macaroni.

Make topping: Melt butter and in a bowl stir together with bread crumbs and Cheddar until combined well. Topping may be made 1 day ahead and chilled, covered.

Make sauce: In a 5-quart heavy saucepan melt butter over moderately low heat and stir in flour and red pepper flakes. Cook roux, stirring, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in cream, Cheddar, mustard, salt, and pepper. Remove pan from heat and cover.

Cook macaroni in boiling water until al dente. Reserve 1 cup cooking water and drain macaroni in colander. In a large bowl stir together macaroni, reserved cooking water, and sauce. Transfer mixture to baking dish.

Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling.

Enchilada Sauce

2008-03-18T11:31:00.000-07:00

I always double this recipe...

2 Tbsp vegetable oil

2 - 3 Tbsp flour

2 Tbsp chili powder
1/2 tsp ground cumin

1 (8oz) can tomato sauce

2 cups HOT water

1 tsp salt

1/4 tsp garlic powder

Heat oil in large saucepan. Quickly stir in flour and chili powder. Add remaining ingredients, but be sure to pour the hot water in slowly while stirring well. Bring just to boil and then simmer for about 10 minutes. Makes 3 cups. (6 if doubled.)

Sweet and Sour Sauce

2008-03-18T11:27:00.001-07:00

1 cup packed brown sugar
2 Tbsp corn starch
2/3 cup red wine vinegar
2/3 cup unsweetened pineapple juice
1 Tbsp soy sauce
1/2 tsp garlic powder
1/2 tsp ginger

Bring all ingredients to boil in medium saucepan. Cook until bubbly and thickened, stirring constantly. Sauce will be transparent brown but you may add 6-7 drops of red food coloring if desired. (I always do.)

Cheddar Cheese Sauce

2008-03-18T11:16:00.000-07:00

Perfect for when we make Salmon Patties and broccoli.
First I wil list it as a single batch. Then x 6 for those of you who feed large crowds like I do.

1 batch
2 Tbsp butter
2 Tbsp flour
1/4 tsp salt
dash pepper
1 cup milk
1/3 cup shredded cheddar cheese
1/2 tsp mustard (or dry mustard)
dash garlic powder

Over medium-low heat, melt butter. Stir in flour and cook and stir about 1 minute. (This part almost never works for me so I just stir it really quick and then go to the next step.) Stir in salt and pepper and gradually stir in milk. Cook over low heat until thickened. Add cheese, mustard and garlic. Stir until cheese is melted.
I find this recipe works best if I act like a cooking show host and have everything measured/prepared in little cups/bowls ahead of time.

X 6
3/4 cup butter
3/4 cup flour
1 1/2 tsp salt
1/4-1/2 tsp pepper
6 cups milk
2 cups shredded cheddar cheese
1 Tbsp mustard
1/4-1/2 tsp garlic powder

--Same directions only be sure to use a large pan!--

Buttermilk Pie

2008-03-18T11:09:00.000-07:00

1 1/2 Cups sugar

1 Cup buttermilk

1/2 Cup biscuit mix (I like Jiffy, or use Bisquick)

1/3 Cup butter, melted

1 tsp vanilla

3 eggs

Blend all ingredients together in bowl with mixer for 1 minute. Pour into greased 9 inch pie pan. Bake about 50 minutes (until a toothpick comes out clean) at 350°. Cool at least 5 minutes before serving. Surprisingly extremely yummy!

Chicken Pot Pie

2008-03-18T10:26:00.001-07:00

Seriously it's that good. I didn't even get to snap a photo before it was GONE!

Filling:

2 cups chopped, cooked chicken
1/2 cup onion
2 cups mixed frozen vegetables
2 cans cream of chicken soup
1 can cream of celery soup
1/2 - 3/4 cup chicken broth

Combine and place in lightly greased 13x9 baking dish.

Crust:

1 1/2 cups milk
1 1/2 cups mayonnaise
1 1/2 cups self-rising flour (*recipe below)

Combine and pour evenly over filling.
Bake at 350° for about 1 hour or until crust is golden and filling is bubbly.

*Self-rising flour

2 cups flour
1 Tbsp baking powder
1 tsp salt

Combine. Makes about 2 cups.

Lemon Sugar Cookies

2008-03-18T07:36:00.001-07:00

2 1/4 cups flour

1 tsp baking powder

1/4 tsp salt

1/2 cup butter

1/4 cup shortening

1 egg

3/4 cup sugar

1/2 tsp lemon extract

In medium bowl mix flour, baking powder and salt thoroughly.

In large bowl cream butter and shortening. Add sugar and cream again. Add egg and beat until light in color and fluffy. Stir in lemon extract.

Add flour mixture in 2 or 3 portions, stirring until smooth.

Shape into small balls and place on ungreased cookie sheet. Press cookies out with glass bottom dipped in sugar. Bake 6-9 minutes at 350° until delicately browned at edge.

Makes approximately 3 dozen cookies.

Red Velvet Cake

2008-03-18T07:27:00.001-07:00

1 package yellow cake mix
1 (3.5oz) package instant vanilla pudding
4 eggs
1 oz. red food coloring
1/2 cup vegetable oil
1 cup water
1 TBSP apple cider vinegar
1 TBSP unsweetened cocoa powder

Mix above ingredients well. It will be RED!

Bake in a lightly greased 13x9 pan at 350° for 30-40 minutes. Cool completely and then frost with recipe below. (PS- If making mini-cupcakes, reduce heat to 325° and cook for 15-16 minutes. Makes 72 mini-cupcakes!)

1 cup cold milk
1 (8oz) package cream cheese, softened
1 (3.5oz) package instant vanilla pudding
1 (8oz) container cool whip

Beat cream cheese. Slowly add milk mixing well. Mix in box of pudding. Fold in cool whip. Spread on cooled cake. Refrigerate.

Delicious Chicken

2008-03-18T07:20:00.000-07:00

8-10 unbreaded chicken tenders (or 4-5 boneless skinless breasts)

2 eggs, beaten

3-cheese croutons, crushed to make about 1 1/2 - 2 cups

-If using chicken breasts, pound with meat tenderizer to uniform height. Cut in half (not lengthwise...what is that called besides NOT lengthwise?) Dip chicken or tenders in egg and then in 3 cheese croutons. Fry both sides lightly in olive oil or butter. Place chicken in lightly greased 13x9 dish. Sprinkle with any remaining crouton crumbs.

Mix:

4 cups (1 quart) whipping cream

1 cup freshly grated parmesan

-Pour over chicken. Sprinkle some more parmesan on top if desired. Bake at 350° for 30 - 40 minutes or until chicken is cooked all the way through. Serve over angel hair pasta.

Rolo Cookies

2008-03-17T20:19:00.001-07:00

Ingredients:
1 cake mix (white or chocolate)
2 eggs
1/2 Cup oil

Mix.

Form into log roll.

Cut in half.
Cut each half into 16 sections.

Put Rolo in the middle and form into a ball. (It may be a little bit greasy...that's OK.)

Bake at 425°
7 minutes for chocolate
8 minutes for white

EAT!!!!

French Toast

2008-03-17T20:02:00.000-07:00

Use your favorite bread. If I don't actually make bread for french toast I buy the Red White and Blueberry bread from Great Harvest and use that for the french toast. Just use a good bread that won't get too soggy and fall apart.

I don't have exact measurements as it always varies depending on the number of people you are serving but I think the most important part of making french toast is to whisk your eggs BEFORE you add any other ingredients. This makes it so you don't have that lumpy eggy membrane on the french toast. It's just easier to dip and fry.
So lets say I'm using about 5 eggs, I'll whisk them really well first in a bowl large enough to dip the bread, so that they are smooth and THEN I add milk until it looks like about 1 part egg to 2 parts milk.
Then I add a little sugar, maybe a spoonful, some vanilla (1/2 tsp?), and cinnamon. Add more cinnamon during cooking as necessary. Mix everything together well.
Prepare pans by heating to medium heat. Spray lightly with something like Pam. Or if you prefer, use butter or even bacon grease. I prefer spray oil because it doesn't burn as fast and doesn't make the bread soggy.
Quickly dip the bread into the egg/milk mixture on both sides. I call it a dip-n-flip. If you do it really fast you will get PERFECT un-soggy toast everytime. (If you are using drier bread it is okay to dip a little longer.)
Obviously just cook it the way you like. Golden, light, dark, etc...Serve with real butter and any flavor syrup. Or you can use the following OH SO YUMMY recipe in place of the syrup.

-Mash one banana and mix in a spoonful or so of Tang. (Thanks Jari)! Try it, you'll like it! ;D

Garlic Bread

2008-03-17T19:55:00.001-07:00

No matter what kind of bread we use (this is even really good on the wheat hoagie rolls from Sam's Club) we always season our garlic bread this way...

Butter bread generously.

Sprinkle with granulated garlic to taste.

Lightly sprinkle with paprika.

Crush dried parsley over the bread.

Top with parmesan to taste.

Place under broiler for about 5 minutes, or until lightly browned, watching continuously (trust me).

Make LOTS because there will never quite be enough!

White Bread

2008-03-17T19:30:00.000-07:00

This bread is good for sandwiches, toasted with jelly, hot out of the oven with real butter, etc. But we usually make it especially for french toast and sometimes for garlic bread. Sooo yummy!

White Bread -6 loaves- 350° for 30 minutes

1/2 Cup sugar
3 Tbsp salt
1 Cup instant powdered milk (powder)
6 Cups water (at about 110°)
3/4 Cup vegetable oil
about 15 Cups (or 5 lbs.) flour

Mix the sugar, salt and powdered milk in a very large bowl. Add the oil and some of the water (1 or 2 cups). Stir to make sure there are no powdered milk lumps. Add the rest of the water and mix.
Add 5-6 cups of flour and sprinkle in 3 Tbsp yeast. Mix a little by spoon: mixture will be lumpy. Add the rest of the flour, 1 cup at a time, mixing by spoon until it starts to be too hard to mix with a spoon.
Then I spray my hands with spray oil and knead the bread right there in the bowl by putting my hand under the bottom of the dough and folding it basically in half and turning the bowl about a quarter turn every fold. I add most of the rest of the flour in this way. Just get it so it isn't sticky anymore.
Dump the dough out onto a lightly floured surface and knead about 15 more minutes.
Let dough rise in a greased (I use something like Pam) bowl covered with greased plastic wrap. (About 1 1/2 hours.) Rise until double.
Punch dough down and rise until double again.
Punch down and separate into 6 even sections and shape into loaves.
Place in greased loaf pans.
Let rise again, covered, about 30 minutes.
Bake at 350° for 25-30 minutes, rotating loaves halfway through to prevent uneven browning.
Let cool in pans for 10 minutes and then remove from pans and place on cooling racks.
Let bread cool thoroughly and place in storage bags. Only slice it as you need it- it stays softer.

Fruit Pizza

2008-02-11T12:04:00.001-08:00

Fruit Pizza

20 oz refrigerated sugar cookie, softened
4 oz cream cheese, softened
2 TBSP sugar
1 TBSP milk
4 oz cool whip

Heat oven to 350°. Press dough into cookie sheet or pizza pan or baking stone about 1/4 inch thick. Bake 12 minutes...don't try to get it golden, it will be too hard. Cool in pan.

Beat cream cheese and sugar until smooth. Beat in milk. Gently stir in 4 oz cool whip. Spread onto cooled cookie crust.

Garnish with toppings as desired. E.g. Strawberries, kiwi, banana, halved grapes, blueberries, pineapple, apples, chopped nuts, cherries, chocolate chips, caramel sauce, chocolate sauce, etc.

Refrigerate leftovers. (As if there would be any °Ü° )

Homemade Hot Cocoa Mix

2008-02-11T11:58:00.000-08:00

Hot Cocoa Mix

1 Cup baking cocoa

4 cups sugar

1/2 tsp salt

4 cups instant powdered milk

Combine ingredients. To use: mix approx 1/4 - 1/3 cup with mug of hot water.

Scalloped Potatoes

2008-02-11T11:44:00.000-08:00

Also commonly referred to as "Funeral Potatoes"

1 24oz bag frozen hashbrowns
2 cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/4 cup melted butter
1/3 cup onions
1/2 tsp salt
1/2 tsp pepper

Mix together and bake for 45 minutes in a 9 x 13 pan at 350°.
*Optional- Sprinkle 1-2 cups crushed corn flakes or crushed pretzels on top and dot with butter before baking for a crunchy topping. Also, chopped ham can be added to make this a main dish.

Apricot Jello

2008-02-11T11:34:00.000-08:00

Apricot Jello

(You can substitute cherry, raspberry, orange or strawberry for the apricot jello.)

6 oz. apricot jello (unmade)

1/2 Cup water

1 Cup sugar

1 large can crushed pineapple- undrained (15 oz ?)

Bring these ingredients to a boil and completey dissolve jello and sugar.

Chill, stirring occasionally, but do not allow mixture to gel.

Once cool, in separate bowl cream 8 oz. of softened cream cheese. Add 12 oz of whipped cream (cool whip, etc). Mix into the jello/pineapple mixture. Chill 2-4 hours.

THE Best Meatloaf I've Ever Eaten/Made

2008-02-11T11:26:00.000-08:00

Meatloaf

1 tablespoon butter
1/4 cup minced onion
2 cloves garlic, minced
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 pounds extra-lean ground beef
3 slices bread, toasted and crumbled (I used wheat bread)
7 buttery round crackers, crushed
1 egg, lightly beaten
3 1/2 tablespoons sour cream
1 1/2 tablespoons Worcestershire sauce
1 (15 ounce) can tomato sauce, divided
1/4 cup milk
3 tablespoons ketchup

Preheat oven to 350°.

Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper.

In a large bowl, mix the onion and garlic, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce and the milk. Add the meat and mix well. Transfer the mixture to a 5x9 inch loaf pan.

Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400°, and continue baking 15 minutes, to an internal temperature of 160°.

In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking an additional 10 minutes.

PS-Lately I've also been adding chopped celery. Super yummy!

Salad Dressing like Olive Garden's

2008-02-11T11:13:00.000-08:00

Salad Dressing like Olive Garden's

1/2 Cup white vinegar
1/3 Cup water
1/3 Cup vegetable oil
1/4 Cup corn syrup
2 1/2 TBSP grated parmesan/romano cheese
2 TBSP pectin
1 egg- beaten
1 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic
1/4 tsp dried parsley
1 pinch dried oregano
1 pinch red pepper flakes

--Combine all ingredients in blender on medium speed for 30 seconds to a minute. Blending well is key to a smooth, thick dressing. Under-blending will result in a runnier dressing. Chill 2-4 hours shaking occasionally. Keeps for 2 weeks, approx.

All-purpose Seasoning

2008-02-08T06:52:00.000-08:00

Emeril's Baby Bam

3 TBSP paprika
2 TBSP salt
2 TBSP parsley
2 tsp onion powder
2 tsp garlic powder
1 tsp black pepper
1 tsp oregano
1 tsp basil
1/2 tsp thyme
1/2 tsp celery salt
1/4 tsp (+/-) cayenne

This all-purpose seasoning is super yummy on grilled chicken, grilled salmon, in hamburgers, on my crockpot BBQ chicken wings, etc. I love it! Make up a double or triple batch so you always have plenty on hand.

Candied Pecans

2008-02-07T09:12:00.000-08:00

I saw this recipe on a random blog. I have to say...these were extremely easy to make. My husband came home from working overtime and ate about half of them right then and there. The rest he took to work the next day. I got a phone call requesting that I immediately email the recipe to several of his co-workers. Hope you enjoy them as much as we did. Next I need to locate the old recipe I had for making orange flavored candied pecans. *Yummy*

Candied Pecans

1 teaspoon cold water

1 egg white

1 pound large pecans (4 cups)

1 cup sugar

1 teaspoon ground cinnamon

1 teaspoon salt

Beat water and egg white until frothy. Pour over pecans and mix well. Combine sugar, salt and cinnamon. Pour over pecans and mix well. Spread on a cookie sheet. Bake at 225 degrees for 1 hour. Stir occasionally. ( I stir every 15 minutes.)