2-4 boneless, skinless chicken breast halves (1½ pounds total)
½ cup blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon all purpose chef's shake
5 tablespoons grapeseed oil
5 tablespoons olive oil
¼ cup lemon juice
1 cup chicken stock
¼ cup brined capers
¼ cup fresh chopped parsley
1) Cut the chicken breasts in half horizontally, butterflying them open --if the pieces are large, cut them each into two pieces after you cut them in half
2) Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick
3) Mix together flour, salt and chef's shake
4) Rinse the chicken pieces in water, then dredge thoroughly in flour mixture, until well coated
5) Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 3 minutes per side
6) Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet
7) Place plate of chicken breasts in the a warm oven while preparing the sauce
8) Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
9) Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil
10) Plate the chicken, pour the sauce over it and sprinkle with parsley
Serve
Serves 4 to 6
Saturday, December 17, 2011
Sunday, November 27, 2011
Mommy Girl's Mack n Cheese
My friend Raeanne's macaroni and cheese... a much simpler recipe and oh so good!
1 lb. elbow macaroni
1 quart milk
8 T. butter
½ c. flour
22 oz. sharp cheddar cheese (roughly 7 c. grated)
1 T. Dijon mustard
1 T. Worcestershire sauce
S&P to taste
Cook macaroni according to the box directions in salted water, set aside. Heat milk over med. Heat (don’t boil). Melt butter in a pan, add flour and cook until nutty. Pour in hot milk and take off the heat. Wisk. Add almost all the cheese (save some for the top) and stir until melted. Add the mustard, Worcestershire and S&P. Fold in the macaroni. Place into a large, buttered, glass baking dish and cover with remaining cheese. Bake at 375 for 30 min to get a nice crust on top. Enjoy!
1 lb. elbow macaroni
1 quart milk
8 T. butter
½ c. flour
22 oz. sharp cheddar cheese (roughly 7 c. grated)
1 T. Dijon mustard
1 T. Worcestershire sauce
S&P to taste
Cook macaroni according to the box directions in salted water, set aside. Heat milk over med. Heat (don’t boil). Melt butter in a pan, add flour and cook until nutty. Pour in hot milk and take off the heat. Wisk. Add almost all the cheese (save some for the top) and stir until melted. Add the mustard, Worcestershire and S&P. Fold in the macaroni. Place into a large, buttered, glass baking dish and cover with remaining cheese. Bake at 375 for 30 min to get a nice crust on top. Enjoy!
White Bean-Tomato Risotto
I found this recipe at www.parents.com and adapted it a bit.
1 Tbsp olive oil
1 can (19 oz) cannellini beans, rinsed and drained
1/3 cup finely chopped onion
1 cup arborio rice
1 can(14 oz)vegetable broth, heated
1/2 cup water or dry white wine
1 can (14.5 oz)diced tomatoes, drained
1/2 cup shredded Parmesan cheese
3 Tbsp chopped Italian parsley
In a 3 qt sauce pan, heat olive oil over medium heat. Add onion and cook until tender. Add rice and cook while stirring for 1 minute. Add beans and water or wine and stir until liquid is absorbed. Add broth one cup at a time, adding more as liquid is absorbed. Reduce heat and simmer, covered for 20 minutes.
Add tomatoes, cheese and parsley. Remove from heat and let stand, covered for 10 minutes before serving.
1 Tbsp olive oil
1 can (19 oz) cannellini beans, rinsed and drained
1/3 cup finely chopped onion
1 cup arborio rice
1 can(14 oz)vegetable broth, heated
1/2 cup water or dry white wine
1 can (14.5 oz)diced tomatoes, drained
1/2 cup shredded Parmesan cheese
3 Tbsp chopped Italian parsley
In a 3 qt sauce pan, heat olive oil over medium heat. Add onion and cook until tender. Add rice and cook while stirring for 1 minute. Add beans and water or wine and stir until liquid is absorbed. Add broth one cup at a time, adding more as liquid is absorbed. Reduce heat and simmer, covered for 20 minutes.
Add tomatoes, cheese and parsley. Remove from heat and let stand, covered for 10 minutes before serving.
Tuesday, September 13, 2011
Big Thunder Ranch Barbecue
Big Thunder Ranch Barbecue, Disneyland Park
http://disney.go.com/disneyinsider/recipes/disney-resorts/big-thunder-ribs
Serves 4 to 6Ingredients:
1 1/2 cups Citrus Roundup BBQ Rub (recipe follows)
1 (4-pound) rack pork spareribs, trimmed of excess fat
1/2 cup water
1 cup favorite barbecue sauce
Instructions:
1. Sprinkle Citrus BBQ Rub on both sides of ribs, rubbing the meat to adhere. Cover with plastic wrap. Refrigerate for 8 hours, or overnight.
2. Preheat oven to 350 degrees F. Place ribs in a roasting pan or on a baking sheet, and pour water into pan. Cover with foil and roast for 1 hour.
3. Remove the pan from oven and uncover. Pour off any excess water. Evenly coat top of ribs with barbecue sauce. Return pan to oven and roast for 30 minutes more.
4. Remove the pan from the oven and cover lightly with foil. Let ribs rest for 10 minutes.
5. Slice the ribs between each bone with a serrated knife. Serve immediately.
Citrus Roundup BBQ Rub
Citrus Roundup BBQ Rub Ingredients:
2 1/2 tablespoons lemon pepper
2 tablespoons seasoning salt
2 tablespoons paprika
1 tablespoon sugar
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 tablespoon cayenne pepper
Citrus Roundup BBQ Rub Instructions:
Combine all ingredients in a medium bowl. Stir to combine.
Chef Mickey says: "BBQ Rub" is a mixture of finely ground dry seasonings that add extra flavor to the ribs. Depending how much you use it can also form a nice crust on the meat.
Thursday, July 7, 2011
Apple Dessert
Cream together 1/4 cup shortening and 1 cup sugar. Add 1 egg and mix. Then add 1 cup flour, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. soda, and 1/2 tsp. salt. Fold in 1 1/2 cups diced apple* and1/2 cup chopped nuts . (* I add about 1/2 cup blueberries, too.) Bake at 350 degrees in greased square pan 35-40 min. Cut into squares and serve with whipped cream or ice cream.
Peggy Jaffe
Peggy Jaffe
Friday, June 3, 2011
Spinach Frittata
This is Alyssa's favorite dish! The "official" recipe is from the Better Homes and Gardens Cookbook from 1989:
6 eggs
1/4 c chopped onion
1 glove garlic
1 Tbsp butter (I use olive oil)
3/4 c chopped, cooked vegetable or meat (I don't chop the spinach, I just grab it out of the bag by handfuls and wilt it)
2 Tbps grated Parmesan or Romano cheese (I use shredded Parm)
In a bowl, beat eggs and 1/8 tsp pepper. Set aside.
In a 10 inch skillet cook garlic, onion in butter (I use olive oil) until tender. Add spinach and toss until as wilted as you want it.
Pour egg mixture over vegetables. Cook over medium heat. As the mixture sets, run spatula around edge of skillet and lift egdes to allow uncooked egg to flow underneath. Continue lifting edge until mixture is nearly set. The surface will still be moist.
If you use a broiler-proof skillet, put into broiler 1 -2 minutes to cook the top. Or, remove from heat, cover and let stand for 3-4 minutes. Sprinkle with cheese, cut into wedges and serve.
Note: I don't go the broiler route and sprinkle with Parm cheese before covering. I have also used asparagus, cut into 1 inch pieces, which is also yummy!
6 eggs
1/4 c chopped onion
1 glove garlic
1 Tbsp butter (I use olive oil)
3/4 c chopped, cooked vegetable or meat (I don't chop the spinach, I just grab it out of the bag by handfuls and wilt it)
2 Tbps grated Parmesan or Romano cheese (I use shredded Parm)
In a bowl, beat eggs and 1/8 tsp pepper. Set aside.
In a 10 inch skillet cook garlic, onion in butter (I use olive oil) until tender. Add spinach and toss until as wilted as you want it.
Pour egg mixture over vegetables. Cook over medium heat. As the mixture sets, run spatula around edge of skillet and lift egdes to allow uncooked egg to flow underneath. Continue lifting edge until mixture is nearly set. The surface will still be moist.
If you use a broiler-proof skillet, put into broiler 1 -2 minutes to cook the top. Or, remove from heat, cover and let stand for 3-4 minutes. Sprinkle with cheese, cut into wedges and serve.
Note: I don't go the broiler route and sprinkle with Parm cheese before covering. I have also used asparagus, cut into 1 inch pieces, which is also yummy!
Wednesday, June 1, 2011
Gluten-Free Pan Fried Catfish Recipe with Brown Rice and Baby Greens
One of my favorite simple dinners is pan fried catfish. So flavorful. The texture is lovely- flaky, and tender. Here I've made a crumb style coating with three gluten-free flours. The combo of almond meal, coconut flour and brown rice flour creates a light and delicate coating that fries to a crispy golden brown.
Ingredients:
4 (6 to 8-ounce) skinless catfish fillets
1 beaten organic free range egg
1/2 cup almond meal
1/4 cup coconut flour
1/4 cup brown rice flour
1 teaspoon smoked paprika
1 teaspoon dried dill
1 teaspoon dried oregano or parsley
1 teaspoon dried minced garlic
1 teaspoon sea salt
1/3 cup light olive oil or vegetable oil, for frying
Lime wedges, for serving
Fresh herb salad greens, for serving
Hot cooked brown rice, seasoned with olive oil and sea salt, for serving
Directions:
Line a baking sheet with a piece of parchment paper, and place it in a warm oven.
Rinse the catfish fillets briefly in cool water and pat dry.
Place the fillets in a shallow baking dish, in a single layer. Pour the beaten egg mixture over the catfish, and make sure each fillet is evenly coated on both sides. Set aside.
In separate shallow dish, whisk together the almond meal, coconut flour, brown rice flour, smoked paprika, dill, oregano, garlic, and sea salt.
Working with one fillet at a time, remove it from the egg mixture and dredge it in the gluten-free flour mixture to coat both sides. Transfer the coated fillet to a clean plate. Repeat for the remaining fillets.
Heat the light olive oil in a large skillet over medium heat. When the oil is hot, carefully add two fillets to the skillet, and fry until the underside is golden and crisp, roughly 4 minutes. Using a thin, flexible spatula, gently turn the fillet over and continue cooking until it is crispy golden brown on the second side, about 3 to 4 minutes more.
Carefully transfer the cooked fillets to a parchment lined baking sheet in a warm oven. Repeat the process with remaining fillets.
Serve the catfish with a crisp, fresh herb salad and hot cooked brown rice. Garnish with fresh lime wedges and snips of fresh dill.
Cook time: 8 min for the catfish
Yield: Serves 4
Ingredients:
4 (6 to 8-ounce) skinless catfish fillets
1 beaten organic free range egg
1/2 cup almond meal
1/4 cup coconut flour
1/4 cup brown rice flour
1 teaspoon smoked paprika
1 teaspoon dried dill
1 teaspoon dried oregano or parsley
1 teaspoon dried minced garlic
1 teaspoon sea salt
1/3 cup light olive oil or vegetable oil, for frying
Lime wedges, for serving
Fresh herb salad greens, for serving
Hot cooked brown rice, seasoned with olive oil and sea salt, for serving
Directions:
Line a baking sheet with a piece of parchment paper, and place it in a warm oven.
Rinse the catfish fillets briefly in cool water and pat dry.
Place the fillets in a shallow baking dish, in a single layer. Pour the beaten egg mixture over the catfish, and make sure each fillet is evenly coated on both sides. Set aside.
In separate shallow dish, whisk together the almond meal, coconut flour, brown rice flour, smoked paprika, dill, oregano, garlic, and sea salt.
Working with one fillet at a time, remove it from the egg mixture and dredge it in the gluten-free flour mixture to coat both sides. Transfer the coated fillet to a clean plate. Repeat for the remaining fillets.
Heat the light olive oil in a large skillet over medium heat. When the oil is hot, carefully add two fillets to the skillet, and fry until the underside is golden and crisp, roughly 4 minutes. Using a thin, flexible spatula, gently turn the fillet over and continue cooking until it is crispy golden brown on the second side, about 3 to 4 minutes more.
Carefully transfer the cooked fillets to a parchment lined baking sheet in a warm oven. Repeat the process with remaining fillets.
Serve the catfish with a crisp, fresh herb salad and hot cooked brown rice. Garnish with fresh lime wedges and snips of fresh dill.
Cook time: 8 min for the catfish
Yield: Serves 4
Tuesday, May 17, 2011
Artichoke Chicken
This dish was brought to me by Kay Hughes after I had Hannah. I do not make this nearly as often as I should. I like to serve this dish with a side of rice.
6 chicken breasts
1 1/2 tsp salt
1/2 tsp pepper
3 Tbsp olive oil
1 small onion
1 c chicken broth'
1 14 oz. can Italian peeled tomatoes
1 10 oz. can artichoke hearts
8-12 oz heavy cream
1 Tbsp chopped fresh basil (1/2 tsp dried basil)
Rinse chicken and pat dry. Season with 3/4 tsp salt and 1/2 tsp pepper.
In a large pan heat olive oil over medium heat. Add chicken and cook 3-4 minutes on each side, until slightly browned. Drain excess oil. Add onion and chicken broth and simmer for 25 minutes or until chicken is tender.
Remove chicken from the pan. Boil pan juices until reduced to 1/2 cup, about 3-5 minutes. Add tomatoes, artichoke hearts to pan and cook for 1 minute. Add cream and basil and simmer until liquid is reduces to 2 cups, about 6-8 minutes. Season with remaining salt and pepper.
Return chicken to pan and heat together 5 minutes.
6 chicken breasts
1 1/2 tsp salt
1/2 tsp pepper
3 Tbsp olive oil
1 small onion
1 c chicken broth'
1 14 oz. can Italian peeled tomatoes
1 10 oz. can artichoke hearts
8-12 oz heavy cream
1 Tbsp chopped fresh basil (1/2 tsp dried basil)
Rinse chicken and pat dry. Season with 3/4 tsp salt and 1/2 tsp pepper.
In a large pan heat olive oil over medium heat. Add chicken and cook 3-4 minutes on each side, until slightly browned. Drain excess oil. Add onion and chicken broth and simmer for 25 minutes or until chicken is tender.
Remove chicken from the pan. Boil pan juices until reduced to 1/2 cup, about 3-5 minutes. Add tomatoes, artichoke hearts to pan and cook for 1 minute. Add cream and basil and simmer until liquid is reduces to 2 cups, about 6-8 minutes. Season with remaining salt and pepper.
Return chicken to pan and heat together 5 minutes.
Thursday, April 21, 2011
Barbecued Brussel Sprouts
Brussel sprout trimmed with an X cut in the stem.
Mix in a bowl some olive oil, balsamic & Dijon.
Whip it up and it will get a little thick and stop separating out.
Coat the sprouts then throw them on BBQ.
Once cooked, toss them in some more of dressing and throw in some goat cheese.
It will all melt together to make a creamy balsamic coating.
Mix in a bowl some olive oil, balsamic & Dijon.
Whip it up and it will get a little thick and stop separating out.
Coat the sprouts then throw them on BBQ.
Once cooked, toss them in some more of dressing and throw in some goat cheese.
It will all melt together to make a creamy balsamic coating.
Monday, March 28, 2011
Charred Red Salsa Recipe from the Four Seasons in Phoenix
Best charred salsa that I have ever had.
1/4 Cup Olive Oil
3 large vine ripe tomatoes
1 yellow onion
2 jalapenos
1 bunch of cilantro
1 Chipotle pepper (canned)
2 cups V-8 juice
3 whole limes (juiced - no seeds)
1 tsp. dry oregano
1 tbsp. ground cumin
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. dry thyme
1 tbsp. ground black pepper
Salt to taste
De-stem tomatoes and jalepenos as well as tips. Run with olive oil to coat skin. *Grill tomatoes and jalapenos until outer skin begins to blacken. Set aside to cool. Cut onion in half and discard outer skin. Lightly *grill the onion until soft, set aside to cool. When tomatoes, jalapenos and onion have been cooled, place all ingredients in blender. Lightly pulse until ingredients have been incorporated. Salt to taste.
Make 3-4 cups of salsa.
*If grill is unavailable, use a stovetop burner on low heat to attain the char method for tomatoes and jalapenos. Place onion in oven heated to 300 degrees for 15 minutes to allow to soften.
1/4 Cup Olive Oil
3 large vine ripe tomatoes
1 yellow onion
2 jalapenos
1 bunch of cilantro
1 Chipotle pepper (canned)
2 cups V-8 juice
3 whole limes (juiced - no seeds)
1 tsp. dry oregano
1 tbsp. ground cumin
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. dry thyme
1 tbsp. ground black pepper
Salt to taste
De-stem tomatoes and jalepenos as well as tips. Run with olive oil to coat skin. *Grill tomatoes and jalapenos until outer skin begins to blacken. Set aside to cool. Cut onion in half and discard outer skin. Lightly *grill the onion until soft, set aside to cool. When tomatoes, jalapenos and onion have been cooled, place all ingredients in blender. Lightly pulse until ingredients have been incorporated. Salt to taste.
Make 3-4 cups of salsa.
*If grill is unavailable, use a stovetop burner on low heat to attain the char method for tomatoes and jalapenos. Place onion in oven heated to 300 degrees for 15 minutes to allow to soften.
Saturday, March 19, 2011
Cinnamon Friendship Bread
Do NOT use any type of metal spoon or bowl for mixing. Do NOT refrigerate. It is normal for the batter to rise, bubble and ferment. Burp Ziploc bag as needed.
Day 1: Do nothing.
Day 2: Mush the bag.
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Add to the bag 1 cup flour, 1 cup sugar and 1 cup milk. Mush the bag.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.
Day 10: Follow the instructions below:
1. Pour entire content of the bag into a NON-METAL bowl.
2. Add 1 and 1/2 cups flour, 1 and 1/2 cups sugar and 1 and 1/2 cups milk. Mix with a wooden spoon.
3. Measure 1 cup batter into each of four 1 -gallon Ziploc bags labeled with the date. Keep a started for yourself and give the other three bags to friends, along with a copy of the recipe.
4. Preheat oven to 325 degrees.
5. To the remaining batter add the following:
3 eggs
1 cup oil
2 tsp cinnamon
1 cup sugar
1/2 cup milk
1/2 tsp vanilla extract
1 and 1/2 tsp baking powder
1/2 tsp baking soda
2 cups flour
1 large box instant vanilla pudding mix
1/2 tsp salt
6. Grease two large loaf pans or place cups in muffin tins. Muffins bake in 30 minutes.
7. In a small bowl mix together 1/2 cup sugar and 1/2 tsp cinnamon. Dust the greased pans the mixture. Use remaining mixture to top batter once in pans.
8. Pour batter evenly into the two pans and top with remaining sugar and cinnamon mixture.
9. Bake for 1 hour. Cool the bread until it loosens evenly from the pans (about 10 minutes).
10. Serve warm or cold.
If you keep a starter for yourself, you will be baking every 10 days.
Day 1: Do nothing.
Day 2: Mush the bag.
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Add to the bag 1 cup flour, 1 cup sugar and 1 cup milk. Mush the bag.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.
Day 10: Follow the instructions below:
1. Pour entire content of the bag into a NON-METAL bowl.
2. Add 1 and 1/2 cups flour, 1 and 1/2 cups sugar and 1 and 1/2 cups milk. Mix with a wooden spoon.
3. Measure 1 cup batter into each of four 1 -gallon Ziploc bags labeled with the date. Keep a started for yourself and give the other three bags to friends, along with a copy of the recipe.
4. Preheat oven to 325 degrees.
5. To the remaining batter add the following:
3 eggs
1 cup oil
2 tsp cinnamon
1 cup sugar
1/2 cup milk
1/2 tsp vanilla extract
1 and 1/2 tsp baking powder
1/2 tsp baking soda
2 cups flour
1 large box instant vanilla pudding mix
1/2 tsp salt
6. Grease two large loaf pans or place cups in muffin tins. Muffins bake in 30 minutes.
7. In a small bowl mix together 1/2 cup sugar and 1/2 tsp cinnamon. Dust the greased pans the mixture. Use remaining mixture to top batter once in pans.
8. Pour batter evenly into the two pans and top with remaining sugar and cinnamon mixture.
9. Bake for 1 hour. Cool the bread until it loosens evenly from the pans (about 10 minutes).
10. Serve warm or cold.
If you keep a starter for yourself, you will be baking every 10 days.
Saturday, January 22, 2011
Hot dog Octapus
Cut hot dogs in half or thirds... stick uncooked spaghetti into the cut end of the hot dog and boil as usual.
Spaghetti Pizza
Another kid-friendly recipe... this one is from Josiah and Crissy's home...
1 16 ox box spaghetti, break in half
1/2 c. milk
2 eggs
1/2 tsp garlic powder or 2 smashed garlic cloves
1/2 tsp salt
1 lb. grated mozzerella
32 ox. Ragu sauce
parmesan cheese 1/2 c.
topping suggestions - mushrooms, pepperoni, olives, green bell peppers, pineapple
Cook spaghetti, drain.
Preheat oven 400 degrees
In separate bowl mix milk, eggs, garlic, salt, 1c. cheese, pour over spaghetti and mix well. Press into jelly roll. Bake for 15 min.
Press down again. Take out of oven and spread sauce over spaghetti, Sprinkle cheese, add toppings. Bake for another 30 min.
Important - let cool before cutting into squares.
Jello Recipe
Jenna's mom makes this fun jello and the rest of us moms finally asked her for the recipe...
3 small boxes jello or 1 1/2 large boxes jello
2/3 cup sugar
4 envelopes knox gelatin
4 1/3 cups boiling water
1/2 pint heavy whipping cream
Mix jello, sugar, and gelatin with boiling water. Whisk in whipping cream. (Do not overmix or cream will not separate.)
Pour into 9 x 13" pan. Refrigerate.
Saturday, January 15, 2011
Fudge
This recipe is from Mrs. Kingsley, the grandmother of Peggy's cousin Jules. Peggy says it's the best, though we haven't had it yet. We're looking forward to trying it out!
4 cups sugar
1 can evaporated milk
1 cube butter
1/2 lb marshmallows
1 jar marshmallow cream
12 oz chocolate chips
2 medium or 1 large Hershey bar
1/2 cups nuts (optional)
Bring sugar, milk and butter to full rolling boil and boil for six minutes, stirring continuously. Remove from heat and add marshmallows, marshmallow cream, chocolate chips and Hershey bar(s). Stir until partially cooled. Add 1/2 cups chopped nuts.
Pour into buttered pans and let stand 24 hours. May be turned to harden.
4 cups sugar
1 can evaporated milk
1 cube butter
1/2 lb marshmallows
1 jar marshmallow cream
12 oz chocolate chips
2 medium or 1 large Hershey bar
1/2 cups nuts (optional)
Bring sugar, milk and butter to full rolling boil and boil for six minutes, stirring continuously. Remove from heat and add marshmallows, marshmallow cream, chocolate chips and Hershey bar(s). Stir until partially cooled. Add 1/2 cups chopped nuts.
Pour into buttered pans and let stand 24 hours. May be turned to harden.
Thursday, December 2, 2010
Christmas Cake
This recipe is from one of my MOPS friends. We moms like easy, yummy recipes! I am sending the email she sent to us in its entirety.
Some of you asked for the recipe for the bunt cake I brought to brunch on Wednesday. It's super easy.
Start with your basic Yellow Cake Mix. I just happened to use the Pillsbury Moist Supreme Yellow Cake this time because it was on sale.
What you want to do is follow the directions on the box (eggs, oil or butter etc.) EXCEPT substitute Dry Sherry as your liquid instead of water. I bought the Fairbanks brand of Dry Sherry. Toss in a 1 tsp of NUTMEG, mix and bake as directed.
After the cake is cooled dust it with some powdered sugar and you are done.
I don't know where my mom got this recipe but she's been making this cake for holiday parties since I can remember.
I'm happy to share it with all of you.
Jackie (Lorenzo) Cox
Some of you asked for the recipe for the bunt cake I brought to brunch on Wednesday. It's super easy.
Start with your basic Yellow Cake Mix. I just happened to use the Pillsbury Moist Supreme Yellow Cake this time because it was on sale.
What you want to do is follow the directions on the box (eggs, oil or butter etc.) EXCEPT substitute Dry Sherry as your liquid instead of water. I bought the Fairbanks brand of Dry Sherry. Toss in a 1 tsp of NUTMEG, mix and bake as directed.
After the cake is cooled dust it with some powdered sugar and you are done.
I don't know where my mom got this recipe but she's been making this cake for holiday parties since I can remember.
I'm happy to share it with all of you.
Jackie (Lorenzo) Cox
Wednesday, December 1, 2010
Gingerbread Men
http://joyofbaking.com/printpages/GingerbreadMenprint.html
Gingerbread Men:
3 cups all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 large egg
2/3 cup unsulphured molasses (To prevent the molasses from sticking to the measuring cup, spray with a non stick vegetable spray.)
Confectioners Frosting:
2 cups confectioners sugar (icing or powdered sugar), sifted
1/2 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream
Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees F and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
Tint portions of frosting with desired food color. Makes about 3 dozen cookies depending on the size of cookie cutter used.
Store in an airtight container.
Monday, November 29, 2010
Maple-Braised Butternut Squash with Fresh Thyme
This one was a smash hit at Thanksgiving this year. Straight outta Bon Appetit made by the loving hands of Brittany Lyons.
Ingredients
6 tablespoons (3/4 stick) butter
1 3- to 3 1/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes
1 1/4 cups low-salt chicken broth
1/3 cup pure maple syrup
1 tablespoon minced fresh thyme
1 teaspoon coarse kosher salt
1/4 teaspoon (or more) black pepper
THE TECHNIQUE: BRAISED
Braising (sautéing, then cooking low and slow in a bit of liquid) is most often associated with meat, but it's also a great way to cook veggies. FIbrous vegetables like butternut squash are the perfect candidate for braining. The braising liquid infuses the squash with flavor and makes it very tender.
Preparation
Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.
Nutritional Information
One serving contains:
Calories (kcal) 177.2
% Calories from Fat 43.2
Fat (g) 8.5
Saturated Fat (g) 5.4
Cholesterol (mg) 23.3
Carbohydrates (g) 25.6
Dietary Fiber (g) 2.9
Total Sugars (g) 11.2
Net Carbs (g) 22.7
Protein (g) 2.0
Sodium (mg) 174.1
Ingredients
6 tablespoons (3/4 stick) butter
1 3- to 3 1/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes
1 1/4 cups low-salt chicken broth
1/3 cup pure maple syrup
1 tablespoon minced fresh thyme
1 teaspoon coarse kosher salt
1/4 teaspoon (or more) black pepper
THE TECHNIQUE: BRAISED
Braising (sautéing, then cooking low and slow in a bit of liquid) is most often associated with meat, but it's also a great way to cook veggies. FIbrous vegetables like butternut squash are the perfect candidate for braining. The braising liquid infuses the squash with flavor and makes it very tender.
Preparation
Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.
Nutritional Information
One serving contains:
Calories (kcal) 177.2
% Calories from Fat 43.2
Fat (g) 8.5
Saturated Fat (g) 5.4
Cholesterol (mg) 23.3
Carbohydrates (g) 25.6
Dietary Fiber (g) 2.9
Total Sugars (g) 11.2
Net Carbs (g) 22.7
Protein (g) 2.0
Sodium (mg) 174.1
Corn Mushroom Bake
I almost didn't make this recipe this Thanksgiving. What I didn't do was double the recipe as I usually do... and people complained when it was gone! Won't make that mistake again! This dish can made ahead and baked before serving. It's super easy and really good!
1/4 cup all-purpose flour
1 can (17 oz) cream style corn
3 oz cream cheese, chopped
1/2 tsp onion salt
1 can (17 oz) whole kernel corn, drained
1 can (4 oz) mushroom stems and pieces (optional)
1/2 cup Swiss cheeses, shredded
1 1/2 cup bread crumbs (about a slice of bread, crumbled)
2 Tbsp butter or margarine, melted
In a pan combine flour and cream style corn. Add cream cheese and onion slat. Place over low heat and stir until the cream cheese melts. Add whole kernel corn, mushrooms and Swiss cheese, stirring until cheese is melted.
Transfer mixture to a casserole dish.
Combine bread crumbs and butter and put on top of corm mixture.
Bake uncovered for 40 minutes at 350 degrees until top started to bubble and brown.
1/4 cup all-purpose flour
1 can (17 oz) cream style corn
3 oz cream cheese, chopped
1/2 tsp onion salt
1 can (17 oz) whole kernel corn, drained
1 can (4 oz) mushroom stems and pieces (optional)
1/2 cup Swiss cheeses, shredded
1 1/2 cup bread crumbs (about a slice of bread, crumbled)
2 Tbsp butter or margarine, melted
In a pan combine flour and cream style corn. Add cream cheese and onion slat. Place over low heat and stir until the cream cheese melts. Add whole kernel corn, mushrooms and Swiss cheese, stirring until cheese is melted.
Transfer mixture to a casserole dish.
Combine bread crumbs and butter and put on top of corm mixture.
Bake uncovered for 40 minutes at 350 degrees until top started to bubble and brown.
Cranberry Chutney
I make this chutney every Thanksgiving now. The first time I made it was under the instruction of Ryan's mom who had the recipe one Thanksgiving. Since then, I've been credited with the dish. This is a great alternative to the cranberry sauce from the can... though Ryan still insists on having that served as well! I also always add more almonds than the recipe calls for.
1 cup water
1 cup sugar
2 cups fresh cranberries
2 Tbsp apple cider vinegar
1/2 cup golden raisins
1/4 c slivered almonds, toasted
1 Tbsp light brown sugar
1/4 tsp ground ginger
1/2 tsp finely chopped garlic
Toast almonds in a pan on the stove over medium heat, stirring frequently. Set aside.
In a heavy, 3 quart saucepan, dissolve sugar in 1 cup water over medium high heat. Once the sugar is dissolved, allow to come to a boil.
Add remaining ingredients and boil slowly. Stir occasionally until mixture thickens. Let cool to set more.
Chutney can be stored int he refrigerator for up to one month.
1 cup water
1 cup sugar
2 cups fresh cranberries
2 Tbsp apple cider vinegar
1/2 cup golden raisins
1/4 c slivered almonds, toasted
1 Tbsp light brown sugar
1/4 tsp ground ginger
1/2 tsp finely chopped garlic
Toast almonds in a pan on the stove over medium heat, stirring frequently. Set aside.
In a heavy, 3 quart saucepan, dissolve sugar in 1 cup water over medium high heat. Once the sugar is dissolved, allow to come to a boil.
Add remaining ingredients and boil slowly. Stir occasionally until mixture thickens. Let cool to set more.
Chutney can be stored int he refrigerator for up to one month.
Fudge Brownies
Alyssa's preschool always needs brownies for those kiddos with nut allergies and homemade is the best way to go. This recipe came from my Kitchenaid Stand Mixer Instructions and Recipes book... they are pretty yummy!
1 cup margarine or butter, softened, divided
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
1 tsp vanilla
3 eggs
1 cup all-purpose flour
1/2 tsp salt
1 cup chopped walnuts or pecans (optional)
Melt 1/2 c butter and chocolate in a small saucepan over low heat, set aside to cool.
Mix remaining 1/2 cup butter, sugar and vanilla with a mixer. Add eggs one at a time.
Add cooled chocolate mixture and mix again, scarping bowl. Add the remaining ingredients until well blended.
Pour into a greased and floured 13x9x2 inch baking pan. Bake at 350 degrees F. Cool in pan on wire rack and cut.
1 cup margarine or butter, softened, divided
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
1 tsp vanilla
3 eggs
1 cup all-purpose flour
1/2 tsp salt
1 cup chopped walnuts or pecans (optional)
Melt 1/2 c butter and chocolate in a small saucepan over low heat, set aside to cool.
Mix remaining 1/2 cup butter, sugar and vanilla with a mixer. Add eggs one at a time.
Add cooled chocolate mixture and mix again, scarping bowl. Add the remaining ingredients until well blended.
Pour into a greased and floured 13x9x2 inch baking pan. Bake at 350 degrees F. Cool in pan on wire rack and cut.
Friday, November 19, 2010
Schoolhouse Chicken Soup
Here's a recipe from a blog that I visit from time-to-time (http://pleasantviewschoolhouse.blogspot.com/). I haven't tried it yet, but I will!
*Schoolhouse Chicken Soup*
In a large skillet, heat:
3 T. olive oil
Add:
8-10 carrots, peeled and thinly sliced
1 onion, diced
lots of celery, thinly sliced (up to an entire head)
as much garlic as you can stand to mince, at least 4 cloves
Saute til sweaty and onion is transparent.
Transfer to a big stockpot.
Add:
2 boxes chicken stock (the large size)
6-8 frozen boneless chicken breasts
1 T. salt
Bring to a boil, then turn down to a simmer and cover. When chicken is cooked through, turn off the flame and let cool slightly. Fish the chicken pieces out and shred or slice them. Taste the broth and maybe dress it up with the juice of half a lemon and a slug of tamari sauce.
Bring the broth back to a boil, and dump in a large bag of egg noodles. When cooked, add the chicken back, and serve with lots of pepper. I made this yesterday and fed fifteen people! This recipe works for *you*.
Instead of choosing noodles or dumplings for the starch, stir in 1-2 cans of rinsed black or white beans and add some frozen corn, heating til it's cooked through.
Serve with any of these delights: shredded cheese, sour cream, lime wedges, crushed tortilla chips, or salsa.
*Schoolhouse Chicken Soup*
In a large skillet, heat:
3 T. olive oil
Add:
8-10 carrots, peeled and thinly sliced
1 onion, diced
lots of celery, thinly sliced (up to an entire head)
as much garlic as you can stand to mince, at least 4 cloves
Saute til sweaty and onion is transparent.
Transfer to a big stockpot.
Add:
2 boxes chicken stock (the large size)
6-8 frozen boneless chicken breasts
1 T. salt
Bring to a boil, then turn down to a simmer and cover. When chicken is cooked through, turn off the flame and let cool slightly. Fish the chicken pieces out and shred or slice them. Taste the broth and maybe dress it up with the juice of half a lemon and a slug of tamari sauce.
Bring the broth back to a boil, and dump in a large bag of egg noodles. When cooked, add the chicken back, and serve with lots of pepper. I made this yesterday and fed fifteen people! This recipe works for *you*.
Use 4-5 cloves of garlic in your vegetables. After you've sauteed to the point of transparency in your onions, add 2 t. cumin and 1 t. chili powder. When you add the broth, add a can of diced tomatoes with green chilies.
Instead of choosing noodles or dumplings for the starch, stir in 1-2 cans of rinsed black or white beans and add some frozen corn, heating til it's cooked through.
Serve with any of these delights: shredded cheese, sour cream, lime wedges, crushed tortilla chips, or salsa.
The Best Lasagna
I (Naomi) found this in Wondertime magazine... this recipe has been well received! so yummy!
1 lb ground beef or ground turkey (or cooked chicken, Italian sausage, seafood, andouille, etc.)
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
26 0 28 oz (about 3 cups) pasta sauce
salt and pepper
2 Tbsp red wine (optional)
1 c chicken stock
8 oz cream cheese, softened
2 Tbsp white wine (optional)
12 oz (3 cups) freshly grated mozzarella
9 to 12 no-boil lasagna noodles
2 cups cooked, well-drained broccoli, spinach, peas or other vegetables (optional)
1 c (about 4 oz) freshly grates parmesan
Heat oven to 400 degree. Grease a 9 x 13 inch pan.
Thoroughly cook ground beef in garlic and herbs in a large skillet, stirring frequently and breaking up meat. Stir in pasta sauce and bring to a simmer about 2 minutes. Season to taste and add the red wine, if using. Set aside.
In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low and whisk until smooth, about 6 minutes Season to taste and add white wine, if using.
Line bottom of pan with lasagna noodles and spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over meat mixture. Top with 3 to 4 lasagna noodles.
Add vegetables, if using, then pour cream cheese sauce over them. Cover with another cup of mozzarella. Top with 3 to 4 lasagna noodles.
Spoon remaining meat mixture over noodles as evenly as possible and top with the rest of the mozzarella and the grated parmesan.
Bake until brown and bubbling, 35 to 45 minutes (longer if you chilled lasagna in advance). Let cool for 10 - 15 minutes to cut well.
1 lb ground beef or ground turkey (or cooked chicken, Italian sausage, seafood, andouille, etc.)
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
26 0 28 oz (about 3 cups) pasta sauce
salt and pepper
2 Tbsp red wine (optional)
1 c chicken stock
8 oz cream cheese, softened
2 Tbsp white wine (optional)
12 oz (3 cups) freshly grated mozzarella
9 to 12 no-boil lasagna noodles
2 cups cooked, well-drained broccoli, spinach, peas or other vegetables (optional)
1 c (about 4 oz) freshly grates parmesan
Heat oven to 400 degree. Grease a 9 x 13 inch pan.
Thoroughly cook ground beef in garlic and herbs in a large skillet, stirring frequently and breaking up meat. Stir in pasta sauce and bring to a simmer about 2 minutes. Season to taste and add the red wine, if using. Set aside.
In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low and whisk until smooth, about 6 minutes Season to taste and add white wine, if using.
Line bottom of pan with lasagna noodles and spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over meat mixture. Top with 3 to 4 lasagna noodles.
Add vegetables, if using, then pour cream cheese sauce over them. Cover with another cup of mozzarella. Top with 3 to 4 lasagna noodles.
Spoon remaining meat mixture over noodles as evenly as possible and top with the rest of the mozzarella and the grated parmesan.
Bake until brown and bubbling, 35 to 45 minutes (longer if you chilled lasagna in advance). Let cool for 10 - 15 minutes to cut well.
Holiday French Toast
I've had this recipe so long that I can't remember where I got it. I also only made it for the first time this week. I don't know what took me so long! It's a relatively easy recipe and can be made the night before. The best thing is how wonderful the house smells while it bakes!
1 c brown sugar
1/2 c butter, melted
3 tsp ground cinnamon (divided 2 tsp, 1 tsp)
3 tart apples (Granny Smith), peeled, cored and thinly sliced
1/2 c dried cranberries or raisins (optional)
1 loaf Italian or French bread, cut into 1 inch slices
6 large eggs
1 1/2 c milk
1 Tbsp vanilla extract
Combine brown sugar, butter and 1 tsp cinnamon in a 13x9 inch baking dish.
Add apples and cranberries/raisins: toss and coat well. Spread apple mixture evenly over bottom of baking dish.
Arrange slices of bread on top.
Mix eggs, milk. vanilla and remaining 2 tsp of cinnamon until well blended. Pour mixture over bread, soaking bread completely.
Cover and refrigerate 4 to 24 hours/
Bake, covered with aluminum foil, in a preheated oven at 375 degrees for 40 minutes.
Uncover and bake 5 minutes more. Remove from oven and let stand 5 minutes.
Serve warm.
1 c brown sugar
1/2 c butter, melted
3 tsp ground cinnamon (divided 2 tsp, 1 tsp)
3 tart apples (Granny Smith), peeled, cored and thinly sliced
1/2 c dried cranberries or raisins (optional)
1 loaf Italian or French bread, cut into 1 inch slices
6 large eggs
1 1/2 c milk
1 Tbsp vanilla extract
Combine brown sugar, butter and 1 tsp cinnamon in a 13x9 inch baking dish.
Add apples and cranberries/raisins: toss and coat well. Spread apple mixture evenly over bottom of baking dish.
Arrange slices of bread on top.
Mix eggs, milk. vanilla and remaining 2 tsp of cinnamon until well blended. Pour mixture over bread, soaking bread completely.
Cover and refrigerate 4 to 24 hours/
Bake, covered with aluminum foil, in a preheated oven at 375 degrees for 40 minutes.
Uncover and bake 5 minutes more. Remove from oven and let stand 5 minutes.
Serve warm.
Wednesday, September 8, 2010
Gooseneck Squash
We had so much squash this summer! My dear, sweet husband planted one too many squash plants this summer... we had summer squash, zuccini squash AND gooseneck squash. SO many squash, so little time! Didn't try the dessert squash, but the Yellow Squash Casserole was pretty good.
Yellow Squash Dessert
1 lrg. yellow goose neck squash - peeled, seeded, cubed
water - to cover
3/4 stick margarine
1 cup granulated sugar
2 Tbls. vanilla
1/4 tsp. salt
3/4 cup all-purpose flour
4 lrg. eggs
12 oz. can evaporated milk
whipped cream - to top
-Place squash in large saucepan and cover with water.
-Boil for 20 minutes, or until tender.
-Drain and mash with an electric mixer.
-Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well.
-Pour mixture into a buttered 9" X 13" casserole dish.
-Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean.
-Serve slightly warm with whipped cream.
Yellow Squash Casserole
INGREDIENTS
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.
Yellow Squash Dessert
1 lrg. yellow goose neck squash - peeled, seeded, cubed
water - to cover
3/4 stick margarine
1 cup granulated sugar
2 Tbls. vanilla
1/4 tsp. salt
3/4 cup all-purpose flour
4 lrg. eggs
12 oz. can evaporated milk
whipped cream - to top
-Place squash in large saucepan and cover with water.
-Boil for 20 minutes, or until tender.
-Drain and mash with an electric mixer.
-Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well.
-Pour mixture into a buttered 9" X 13" casserole dish.
-Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean.
-Serve slightly warm with whipped cream.
Yellow Squash Casserole
INGREDIENTS
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.
Thursday, July 8, 2010
Pancakes
This recipe is taken from the My First Little House Books, My Little House Cookbook.
Makes about 20 small pancakes, 15 faces, or 6 full people.
1/2 c whole wheat flour
1/2 c unbleached white flour
1/2 tsp baking soda
1/4 tsp salt
2 tbsp butter
1 egg
1 cup buttermilk
2 tbsp maple syrup
Put dry ingredients in a medium bowl and stir until mixed.
Ask a grown-up to help you melt the 2 tbsp butter in a small saucepan over medium heat.
Mix the melted butter, egg, buttermilk and 2 tbsp maple syrup together in a small bowl. Add to fry ingredients. Whisk together until the mixture has almost no lumps.
ASk a grown-up to help you cook the pancakes. Add just enough oil or butter to cover the pan evenly. Pour the shapes into the pan over medium heat. Add more shapes, leaving room for ht batter to expand. Once the tops bubble, slip the spatula underneath and look to see if its brown. Flip and cook half as long as the first.
Serve with butter, maple syrup, strawberry jam or your own choice of toppings.
Makes about 20 small pancakes, 15 faces, or 6 full people.
1/2 c whole wheat flour
1/2 c unbleached white flour
1/2 tsp baking soda
1/4 tsp salt
2 tbsp butter
1 egg
1 cup buttermilk
2 tbsp maple syrup
Put dry ingredients in a medium bowl and stir until mixed.
Ask a grown-up to help you melt the 2 tbsp butter in a small saucepan over medium heat.
Mix the melted butter, egg, buttermilk and 2 tbsp maple syrup together in a small bowl. Add to fry ingredients. Whisk together until the mixture has almost no lumps.
ASk a grown-up to help you cook the pancakes. Add just enough oil or butter to cover the pan evenly. Pour the shapes into the pan over medium heat. Add more shapes, leaving room for ht batter to expand. Once the tops bubble, slip the spatula underneath and look to see if its brown. Flip and cook half as long as the first.
Serve with butter, maple syrup, strawberry jam or your own choice of toppings.
Thursday, July 1, 2010
Sherm's Pomegranate Sangria
1 bottle Red Wine (White)
2 Cups Pomegranate Juice (White Grape Juice)
1/2 Cup Brandy
1/2 Cup Triple Sec
1/4 Apricot Schnapps
1 Large Orange, sliced
1 Green Apple, diced
1 Cup Red Grapes, sliced in halves (Green Grapes)
Combine all ingredients in pitcher, cover and refrigerate for at least 4 hours to 48 hours hours before serving. Serve over ice.
Saturday, May 29, 2010
Snickerdoodle Cookies
1 - 1/2 cups sugar
1 cup shortening, soft (we use butter flavored Crisco)
2 eggs
2 3/4 c flour
2 tsp Cream of Tartar
1 tsp baking soda
1/2 tsp salt
2 Tbsp sugar
2 tsp cinnamon
Preheat oven to 375 degrees.
Mix 1 and 1/2 cups sugar, shortening and eggs**. Stir in flour, Cream of Tartar and baking soda. Chill dough about one hour.
Mix together 2 tsp cinnamon and 2 Tbsp sugar into a small bowl.
Roll dough into 1-inch balls, about the size of a walnut. Then roll into the sugar and cinnamon mixture and place on cookie sheet.
Bake for 8-10 minutes. Cool completely on a wire rack.
** Optional - we like to add 1 tsp vanilla and 1 tsp maple extract to egg mixture.
Also, you make substitute 2 tsp of baking powder for the Cream of Tartar and baking soda required for this recipe.
1 cup shortening, soft (we use butter flavored Crisco)
2 eggs
2 3/4 c flour
2 tsp Cream of Tartar
1 tsp baking soda
1/2 tsp salt
2 Tbsp sugar
2 tsp cinnamon
Preheat oven to 375 degrees.
Mix 1 and 1/2 cups sugar, shortening and eggs**. Stir in flour, Cream of Tartar and baking soda. Chill dough about one hour.
Mix together 2 tsp cinnamon and 2 Tbsp sugar into a small bowl.
Roll dough into 1-inch balls, about the size of a walnut. Then roll into the sugar and cinnamon mixture and place on cookie sheet.
Bake for 8-10 minutes. Cool completely on a wire rack.
** Optional - we like to add 1 tsp vanilla and 1 tsp maple extract to egg mixture.
Also, you make substitute 2 tsp of baking powder for the Cream of Tartar and baking soda required for this recipe.
Thursday, May 20, 2010
Sugar Cookies
This recipe comes from the family cookbook of Julie Lugo Cerra. We made them for teacher appreciation day at Hannah's preschool and were very well received!
Cream together:
1/2 c butter or shortening
1/2 c other shortening (oil or solid)
1/2 tsp salt
1 c sugar
1 egg
Add:
2 1/2 c flour
1/2 tsp baking soda
1/2 tsp vanilla extract
3/4 tsp lemon or almond extract
After well mixed, drop by the teaspoonful onto ungreased cookie sheets. Dip the bottom of a glass in granulated sugar, press cookie, dip in sugar again and repeat for each cookie.
Bake at 350 for 10-12 minutes.
Cream together:
1/2 c butter or shortening
1/2 c other shortening (oil or solid)
1/2 tsp salt
1 c sugar
1 egg
Add:
2 1/2 c flour
1/2 tsp baking soda
1/2 tsp vanilla extract
3/4 tsp lemon or almond extract
After well mixed, drop by the teaspoonful onto ungreased cookie sheets. Dip the bottom of a glass in granulated sugar, press cookie, dip in sugar again and repeat for each cookie.
Bake at 350 for 10-12 minutes.
Tuesday, May 4, 2010
Spinach Strawberry Salad
I asked someone for this recipe years ago and make it all the time when strawberries are in season. I just saw a friend who I haven't seen in years and Danielle remembers me making it for her baby shower.
Toss together in a bowl:
2 bunches of fresh spinach, washed, dried and torn
1 pint strawberries, washed, dried and sliced
For dressing whisk together:
1/2 cup vegetable oil
1/4 cup white vinegar
1/2 cup sugar
1 Tbsp sesame seeds
1 Tbsp poppy seeds
1 1/2 tsp onion flakes
1/4 tsp Worcestershire sauce
1/2 tsp Paprika
Add dressing to taste and toss together
Toss together in a bowl:
2 bunches of fresh spinach, washed, dried and torn
1 pint strawberries, washed, dried and sliced
For dressing whisk together:
1/2 cup vegetable oil
1/4 cup white vinegar
1/2 cup sugar
1 Tbsp sesame seeds
1 Tbsp poppy seeds
1 1/2 tsp onion flakes
1/4 tsp Worcestershire sauce
1/2 tsp Paprika
Add dressing to taste and toss together
Wednesday, April 28, 2010
Mexican Casserole
Back my work days, we'd have an office pot luck from time to time. This casserole was brought in by one of the executives and I asked for the recipe. I've been making it myself ever since.
1 1/2 c crushed tortilla chips
1 lb shredded chicken
1 16 oz can pinto beans, drained
1 16 oz can red kidney beans, drained
1 16 oz can corn, drained
1 8 oz can tomato sauce
1 cup salsa
1 c chopped red onion
1 green pepper, diced
1/4 c chopped cilantro
1 Tbsp minced garlic
salt and pepper to taste
6 oz Monterey Jack cheese, shredded
6 oz Cheddar cheese, shredded
Preheat oven to 350 degrees. Grease a 13x9 in pan. Scatter crushed chips on the bottom of the pan. In a large bowl, combine all the ingredients, except cheeses and mix well. Scoop half the mixture evenly over the chips. Sprinkle half the amount of each cheese on top. Add the rest of the chicken mixture evenly and top with the rest of the cheeses. Bake for 30 minutes. Let stand for 5 minutes before serving. Top with sour cream, chopped tomatoes and cilantro.
I use different kinds of salsa and press my garlic. Often I make the chicken mixture the night before.
1 1/2 c crushed tortilla chips
1 lb shredded chicken
1 16 oz can pinto beans, drained
1 16 oz can red kidney beans, drained
1 16 oz can corn, drained
1 8 oz can tomato sauce
1 cup salsa
1 c chopped red onion
1 green pepper, diced
1/4 c chopped cilantro
1 Tbsp minced garlic
salt and pepper to taste
6 oz Monterey Jack cheese, shredded
6 oz Cheddar cheese, shredded
Preheat oven to 350 degrees. Grease a 13x9 in pan. Scatter crushed chips on the bottom of the pan. In a large bowl, combine all the ingredients, except cheeses and mix well. Scoop half the mixture evenly over the chips. Sprinkle half the amount of each cheese on top. Add the rest of the chicken mixture evenly and top with the rest of the cheeses. Bake for 30 minutes. Let stand for 5 minutes before serving. Top with sour cream, chopped tomatoes and cilantro.
I use different kinds of salsa and press my garlic. Often I make the chicken mixture the night before.
Sunday, April 11, 2010
Creamed Tomato Bisque
Had this yummy bisque at my friend, Kerry's house. She's vegan and substituted the necessary ingredients and it was awesome.
1/4 lb butter or margarine
1 c chopped celery
1 c onion
1/2 c chopped carrots
1/3 c all-purpose flour
2 (1 lb, 12 oz) cans whole tomatoes, drained and chopped
2 tsp sugar
1 tsp basil
1 tsp marjoram
1 bay leaf
4 cups chicken broth
1 pint (2 cups) whipping cream
1/2 tsp paprika
1/2 tsp curry powder
1/ tsp white pepper
salt to taste
Melt butter or margarine in a large saucepan. Saute celery, onion and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and simmer 30 minutes, stirring occasionally. Discard bay leaf. Puree 1/3 of the mixture at a time in a blender. Add cream, paprika, curry powder and pepper. Stir to blend. Add salt to taste. Serve hot or cold. May be refrigerated several days or frozen. Makes 8 servings.
1/4 lb butter or margarine
1 c chopped celery
1 c onion
1/2 c chopped carrots
1/3 c all-purpose flour
2 (1 lb, 12 oz) cans whole tomatoes, drained and chopped
2 tsp sugar
1 tsp basil
1 tsp marjoram
1 bay leaf
4 cups chicken broth
1 pint (2 cups) whipping cream
1/2 tsp paprika
1/2 tsp curry powder
1/ tsp white pepper
salt to taste
Melt butter or margarine in a large saucepan. Saute celery, onion and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and simmer 30 minutes, stirring occasionally. Discard bay leaf. Puree 1/3 of the mixture at a time in a blender. Add cream, paprika, curry powder and pepper. Stir to blend. Add salt to taste. Serve hot or cold. May be refrigerated several days or frozen. Makes 8 servings.
Friday, April 9, 2010
Mac 'N Cheese
One of the best Mac'N Cheese I've ever had! (Naomi), but my girls don't like it!
yield: Makes 20 servings
active time: 35 min
total time: 1 1/4 hr
The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but... more ›
Ingredients
For topping
• 1/2 stick unsalted butter
• 2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
• 1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
• 1/2 cup grated Parmigiano-Reggiano
For macaroni and sauce
• 1 stick unsalted butter
• 6 tablespoons all-purpose flour
• 5 cups whole milk
• 1 pound coarsely grated extra-sharp Cheddar (6 cups)
• 1/2 cup grated Parmigiano-Reggiano
• 1 pound elbow macaroni
print a shopping list for this recipe
Preparation
Make topping:
Preheat oven to 400°F with rack in middle.
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.
Make sauce:
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Grate nutmeg (3 grates). Remove from heat and cover surface of sauce with wax paper.
Make Macaroni:
Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.
Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
Cooks' notes: · Topping can be made 1 day ahead and chilled, covered.
· Half of dish can be baked in 10 (6- to 8-ounce) ramekins for children (with remaining half baked in a 2-quart baking dish for adults).
yield: Makes 20 servings
active time: 35 min
total time: 1 1/4 hr
The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but... more ›
Ingredients
For topping
• 1/2 stick unsalted butter
• 2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
• 1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
• 1/2 cup grated Parmigiano-Reggiano
For macaroni and sauce
• 1 stick unsalted butter
• 6 tablespoons all-purpose flour
• 5 cups whole milk
• 1 pound coarsely grated extra-sharp Cheddar (6 cups)
• 1/2 cup grated Parmigiano-Reggiano
• 1 pound elbow macaroni
print a shopping list for this recipe
Preparation
Make topping:
Preheat oven to 400°F with rack in middle.
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.
Make sauce:
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Grate nutmeg (3 grates). Remove from heat and cover surface of sauce with wax paper.
Make Macaroni:
Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.
Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
Cooks' notes: · Topping can be made 1 day ahead and chilled, covered.
· Half of dish can be baked in 10 (6- to 8-ounce) ramekins for children (with remaining half baked in a 2-quart baking dish for adults).
Monday, March 15, 2010
Doris' Bean Bake
1 pound bacon – cut up, browned, drained
3 onions Рchopped and saut̩ed with bacon
1 cup brown sugar
1 tsp. pressed garlic
½ Tbsp. dry mustard
½ cup vinegar
Simmer all together 15 minutes.
Then add:
1 can kidney beans
1 can green lima beans
2 cans butter beans
1 large can B & M Beans
Bake 1 hour at 350o or put in crock pot
and cook all day.
3 onions Рchopped and saut̩ed with bacon
1 cup brown sugar
1 tsp. pressed garlic
½ Tbsp. dry mustard
½ cup vinegar
Simmer all together 15 minutes.
Then add:
1 can kidney beans
1 can green lima beans
2 cans butter beans
1 large can B & M Beans
Bake 1 hour at 350o or put in crock pot
and cook all day.
Friday, March 12, 2010
Hot Artichoke Dip
1 can artichoke hearts, drained and chopped up
1 cup mayonnaise
1 pkg feta cheese (optional)
1/2 cup shredded parmesan cheese
1 clove garlic, minced
Preheat oven to 350 degrees. Mix all the ingredients together and spoon into a baking dish. Bake for 20 - 25 minutes or until lightly browned. Top with chopped tomato and sliced green onions, if desired.
Serve with tortilla chips, pita chips or crackers.
1 cup mayonnaise
1 pkg feta cheese (optional)
1/2 cup shredded parmesan cheese
1 clove garlic, minced
Preheat oven to 350 degrees. Mix all the ingredients together and spoon into a baking dish. Bake for 20 - 25 minutes or until lightly browned. Top with chopped tomato and sliced green onions, if desired.
Serve with tortilla chips, pita chips or crackers.
Sunday, February 28, 2010
Taco Chicken Nacho Love (Raeanne's recipe)
Taco Chicken Nacho Love
(I don’t know what it’s really called!)
A friend in Seattle made this for me once, and it has become one of my favorites! I made it for a crowd last weekend at my Son’s birthday party and it was a hit. (you can double the amounts to fit your crowd).
2-3 chicken breasts – boneless, skinless
1 can Mexican stewed tomatoes with juice
1 packet taco seasoning mix
Put that in the crock pot on low for 4 hours (or until the chicken falls apart)
Shred the chicken in the pot, add 1 can black beans – rinsed and drained, and about 2 cups frozen corn. Stir and let it go in the crock pot for at least one more half hour to make sure every thing is warm.
Pile chips in your bowl, top with the chicken love, cheese, sour cream… you name it! It’s awesome and so easy!
Left-overs makes great quesadillas
(I don’t know what it’s really called!)
A friend in Seattle made this for me once, and it has become one of my favorites! I made it for a crowd last weekend at my Son’s birthday party and it was a hit. (you can double the amounts to fit your crowd).
2-3 chicken breasts – boneless, skinless
1 can Mexican stewed tomatoes with juice
1 packet taco seasoning mix
Put that in the crock pot on low for 4 hours (or until the chicken falls apart)
Shred the chicken in the pot, add 1 can black beans – rinsed and drained, and about 2 cups frozen corn. Stir and let it go in the crock pot for at least one more half hour to make sure every thing is warm.
Pile chips in your bowl, top with the chicken love, cheese, sour cream… you name it! It’s awesome and so easy!
Left-overs makes great quesadillas
Tuesday, February 23, 2010
Tomorrow's Chocolate Chip Cookies
From "Perfection? Hint: It's Warm and Has a Secret," an article by David Leite which appeared in the July 9, 2008 issue of the New York Times. Recipe adapted from Jacques Torres
Makes 1-1/2 dozen 5-inch cookies
Time: 45 minutes, plus at least 24 hours for chilling
2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
3. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
5. Scoop 6 3-1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Note: Disks are sold at Jacques Torres Chocolate (www.jacquestorres.com); Valrhona féves (oval-shaped chocolate pieces) are available at Whole Foods.
Visit www.leitesculinaria.com, David's James Beard award-winning Web site for more of his articles and recipes.
The secret is letting the dough rest in your fridge for 24-36 hours. There’s a whole scientific explanation as to why this makes better cookies – it has to do with the allowing the dough to fully soak in the eggs, which makes for a dryer dough and a cookie that gets brown more evenly. It also changes the taste of the cookie. Check out this article for the full explanation. It’s actually really interesting:
http://www.nytimes.com/2008/07/09/dining/09chip.html?em
Makes 1-1/2 dozen 5-inch cookies
Time: 45 minutes, plus at least 24 hours for chilling
- 2 cups minus 2 tablespoons (8-1/2 ounces) cake flour
- 1-2/3 cups (8-1/2 ounces) bread flour
- 1-1/4 teaspoons baking soda
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons coarse salt
- 2-1/2 sticks (1-1/4 cups) unsalted butter
- 1-1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1-1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sea salt
2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
3. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
5. Scoop 6 3-1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Note: Disks are sold at Jacques Torres Chocolate (www.jacquestorres.com); Valrhona féves (oval-shaped chocolate pieces) are available at Whole Foods.
Visit www.leitesculinaria.com, David's James Beard award-winning Web site for more of his articles and recipes.
The secret is letting the dough rest in your fridge for 24-36 hours. There’s a whole scientific explanation as to why this makes better cookies – it has to do with the allowing the dough to fully soak in the eggs, which makes for a dryer dough and a cookie that gets brown more evenly. It also changes the taste of the cookie. Check out this article for the full explanation. It’s actually really interesting:
http://www.nytimes.com/2008/07/09/dining/09chip.html?em
Monday, January 11, 2010
Auntie Ann's Royal Chocolate Chip Cookies
Makes about 9 doz. cookies
Ingredients:
4 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 1/2 c. sugar
1 1/2 c. brown sugar
1 c. shortening (plain)
1 c. shortening (butter flavored)
2 tsp. vanilla
2 tsp. squeezed orange juice
2 T. finely grated orange peel
4 eggs
2 c. pecans
1 pkg. chocolate chips (12 oz.)
Directions:
Combine flour, soda, and salt. Set aside. In separate bowl, combine sugars, shortening, vanilla and juice. Beat until mixture is creamy. Beat in eggs. Add flour mixture 1/2 cup at a time, mixing well after each addition. Stir in chocolate chips, nuts, and grated orange peel. Refrigerate dough several hours or overnight.
Preheat oven to 350°.
Lightly grease insulated cookie sheet (wipe off excess). Drop the dough by teaspoonfuls onto cookie sheet and bake for 10-12 minutes. Allow cookies to cool 2-3 minutes before removing from sheet.
Ingredients:
4 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 1/2 c. sugar
1 1/2 c. brown sugar
1 c. shortening (plain)
1 c. shortening (butter flavored)
2 tsp. vanilla
2 tsp. squeezed orange juice
2 T. finely grated orange peel
4 eggs
2 c. pecans
1 pkg. chocolate chips (12 oz.)
Directions:
Combine flour, soda, and salt. Set aside. In separate bowl, combine sugars, shortening, vanilla and juice. Beat until mixture is creamy. Beat in eggs. Add flour mixture 1/2 cup at a time, mixing well after each addition. Stir in chocolate chips, nuts, and grated orange peel. Refrigerate dough several hours or overnight.
Preheat oven to 350°.
Lightly grease insulated cookie sheet (wipe off excess). Drop the dough by teaspoonfuls onto cookie sheet and bake for 10-12 minutes. Allow cookies to cool 2-3 minutes before removing from sheet.
Marcy Rice's Chicken Tortilla Soup
Makes about 8 servings. Great for a crowd.
Ingredients:
3 cans chicken broth (14 ½ oz. cans)
1 lb. boneless skinless chicken breasts
2 T uncooked rice
1 lg. tomato, chopped
½ c. chopped onion
¼ c. finely chopped cilantro
tortilla chips
½ c. shredded cheese
Directions:
Heat chicken broth to boiling.
Add chicken and cook until opaque.
Remove chicken and cut into bite-size pieces. (Marcy chops chicken before cooking) Add rice and cook 15 min. or until tender.
Return chicken to the broth.
Just before serving, stir in tomato, onion and cilantro.
2 ½ tsp. tobasco green pepper sauce (or 1 T chili powder)
Crush chips into bowl.
Pour soup over chips.
Top with cheese, avocado or guacamole, and sour cream.
Ingredients:
3 cans chicken broth (14 ½ oz. cans)
1 lb. boneless skinless chicken breasts
2 T uncooked rice
1 lg. tomato, chopped
½ c. chopped onion
¼ c. finely chopped cilantro
tortilla chips
½ c. shredded cheese
Directions:
Heat chicken broth to boiling.
Add chicken and cook until opaque.
Remove chicken and cut into bite-size pieces. (Marcy chops chicken before cooking) Add rice and cook 15 min. or until tender.
Return chicken to the broth.
Just before serving, stir in tomato, onion and cilantro.
2 ½ tsp. tobasco green pepper sauce (or 1 T chili powder)
Crush chips into bowl.
Pour soup over chips.
Top with cheese, avocado or guacamole, and sour cream.
Friday, January 8, 2010
Fresh Apple Cake
Submitted by Brittany Lyons (2009): This recipe belongs to my Grandma Faye who passed away last year - she was an amazing cook.
Cake
1 cup cooking oil
2 eggs
2 cups sugar
1 tsp salt
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp cinnamon
3 cups Granny Smith apples
1/2 cup chopped nuts
Mix all the ingredients except apples and nuts. Add apples and nuts last. Bake in a 9x13x2 oblong pan for 50 minutes at 325 degrees.
Topping*
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup milk
1 stick butter
Mix together in a saucepan and boil for 3-4 minutes. Beat and cool. Add 1 tsp of vanilla. Pour over cake while still warm.
*special notes - 1. cook icing exactly right or it will be too thin or too thick
Cake
1 cup cooking oil
2 eggs
2 cups sugar
1 tsp salt
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp cinnamon
3 cups Granny Smith apples
1/2 cup chopped nuts
Mix all the ingredients except apples and nuts. Add apples and nuts last. Bake in a 9x13x2 oblong pan for 50 minutes at 325 degrees.
Topping*
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup milk
1 stick butter
Mix together in a saucepan and boil for 3-4 minutes. Beat and cool. Add 1 tsp of vanilla. Pour over cake while still warm.
*special notes - 1. cook icing exactly right or it will be too thin or too thick
Brittany's Granola
Recipe provided by Brittany Lyons
Makes 16 cups
4 cups toasted whole grain cereal (such as Muesli)
3 cups old-fashioned oats
1 cup chopped walnuts
1 cup sliced almonds
1/4 cup chopped hazelnuts
1/2 cup honey
1/4 cup vegetable oil
1/3 cup dried blueberries
1/3 cup dried sweetened cranberries
1/3 cup golden raisins
1 tsp ground cinnamon
Preheat oven to 275. Mix cereal, oats, walnuts, almonds and hazelnuts in large bowl. Bring honey and oil just to boil in small saucepan; drizzle over cereal mixture and toss to coat evenly. Spread mixture onto large rimmed baking sheet. Bake until golden brown and dry, stirring every 15 minutes, about 1 hour 30 minutes. Scatter dried fruit over. Sprinkle cinnamon over and toss to incorporate evenly. Cool granola completely in pan on rack, stirring occasionally to prevent clumping.
Makes 16 cups
4 cups toasted whole grain cereal (such as Muesli)
3 cups old-fashioned oats
1 cup chopped walnuts
1 cup sliced almonds
1/4 cup chopped hazelnuts
1/2 cup honey
1/4 cup vegetable oil
1/3 cup dried blueberries
1/3 cup dried sweetened cranberries
1/3 cup golden raisins
1 tsp ground cinnamon
Preheat oven to 275. Mix cereal, oats, walnuts, almonds and hazelnuts in large bowl. Bring honey and oil just to boil in small saucepan; drizzle over cereal mixture and toss to coat evenly. Spread mixture onto large rimmed baking sheet. Bake until golden brown and dry, stirring every 15 minutes, about 1 hour 30 minutes. Scatter dried fruit over. Sprinkle cinnamon over and toss to incorporate evenly. Cool granola completely in pan on rack, stirring occasionally to prevent clumping.
Tuesday, December 22, 2009
Sherm's Christmas Clam Chowder (New England Style - White)
Clam chowder recipe with minced clams, bacon, onion, potatoes and milk. (plus a few more things)
INGREDIENTS:
* 4 (6 1/2 oz.) cans minced clams with juice
* 1 lb. bacon cut in bit size pieces
* 1 large chopped onion
* 3 stocks of chopped celery
* 8 to 10 medium potatoes, peeled and cubed
* 4 cups. water
* 3 tsp. salt
* 1/4 pd butter
* 1/2 tsp of Worcestershire sauce
* 1/4 tsp. pepper
* 1 can of beer
* 2 c. milk
* Garlic salt for favor it desired.
* If needed, 3 to 4 tbsp. cornstarch to thicken stock
* If garnish is desired sprinkle with chopped fresh parsley
PREPARATION:
In frying pan cook the bacon strips. While bacon is browning chop up onions and celery. Remove bacon from frying pan and place on paper towel to absorb excess grease. When cooled, cut or break the bacon up into 1/2" square chunks. Place chopped onions and celery in frying pan with bacon grease and simmer until the they are translucent in color. Remove chopped onions and celery from frying pan and place on paper towel to absorb excess grease. Set aside frying pan with bacon grease. Heat 4 cups of water in a soup pot. Add salt and pepper to the water. Peel and dice 8 to 10 medium potatoes. Put potatoes in the water and boil until they are soft and can be beaten easily with a fork.
Drain off excess water into a bowl for later use. Add 1/4 pound of butter to the hot potatoes and stir (don't completely mash the potatoes). In a sauce pan boil the 4 cans of clams in their juice until they are very soft. Add the clams, onions, celery, bacon and a teaspoon of Worcestershire sauce to the potatoes in
the soup pot. Stir together. Add the 2 cups of milk, 1 can of beer
and a cup of the potato water to the mixture. Continue stirring.
Thicken with cornstarch if necessary or add more potato water if soup is to thick. Let the soup simmer for 1/2 hour to blend flavors and burn off the alcohol. Add garlic salt for favor if desired. May be served with chopped fresh parsley garnish. Have some Tabasco or Tapatio on hand for those who like to spice it up.
Potato Soup variant -
Some people don't like clams so you make this recipe sans shell fish, divide the soup base into two pots after it's all mixed, and add the clams to just one of the pots.
INGREDIENTS:
* 4 (6 1/2 oz.) cans minced clams with juice
* 1 lb. bacon cut in bit size pieces
* 1 large chopped onion
* 3 stocks of chopped celery
* 8 to 10 medium potatoes, peeled and cubed
* 4 cups. water
* 3 tsp. salt
* 1/4 pd butter
* 1/2 tsp of Worcestershire sauce
* 1/4 tsp. pepper
* 1 can of beer
* 2 c. milk
* Garlic salt for favor it desired.
* If needed, 3 to 4 tbsp. cornstarch to thicken stock
* If garnish is desired sprinkle with chopped fresh parsley
PREPARATION:
In frying pan cook the bacon strips. While bacon is browning chop up onions and celery. Remove bacon from frying pan and place on paper towel to absorb excess grease. When cooled, cut or break the bacon up into 1/2" square chunks. Place chopped onions and celery in frying pan with bacon grease and simmer until the they are translucent in color. Remove chopped onions and celery from frying pan and place on paper towel to absorb excess grease. Set aside frying pan with bacon grease. Heat 4 cups of water in a soup pot. Add salt and pepper to the water. Peel and dice 8 to 10 medium potatoes. Put potatoes in the water and boil until they are soft and can be beaten easily with a fork.
Drain off excess water into a bowl for later use. Add 1/4 pound of butter to the hot potatoes and stir (don't completely mash the potatoes). In a sauce pan boil the 4 cans of clams in their juice until they are very soft. Add the clams, onions, celery, bacon and a teaspoon of Worcestershire sauce to the potatoes in
the soup pot. Stir together. Add the 2 cups of milk, 1 can of beer
and a cup of the potato water to the mixture. Continue stirring.
Thicken with cornstarch if necessary or add more potato water if soup is to thick. Let the soup simmer for 1/2 hour to blend flavors and burn off the alcohol. Add garlic salt for favor if desired. May be served with chopped fresh parsley garnish. Have some Tabasco or Tapatio on hand for those who like to spice it up.
Potato Soup variant -
Some people don't like clams so you make this recipe sans shell fish, divide the soup base into two pots after it's all mixed, and add the clams to just one of the pots.
Saturday, December 5, 2009
Summer Squash and Zucchini Casserole
2 medium yellow summer squash, diced
1 medium zucchini, diced
1 small onion, chopped
1 1/2 c shredded Monterey Jack cheese
1 c grated Parmesan cheese
1 1/2 c milk
2 eggs, beaten
1 c Minute Rice
1/2 tsp salt
1/2 tsp Italian seasoning
1/8 tsp pepper
Combine all ingredients in large bowl: mix well. Pour into greased 9 inch square baking dish. Bake at 375 degrees for 35 minutes or until liquid is absorbed. Makes 6 servings.
1 medium zucchini, diced
1 small onion, chopped
1 1/2 c shredded Monterey Jack cheese
1 c grated Parmesan cheese
1 1/2 c milk
2 eggs, beaten
1 c Minute Rice
1/2 tsp salt
1/2 tsp Italian seasoning
1/8 tsp pepper
Combine all ingredients in large bowl: mix well. Pour into greased 9 inch square baking dish. Bake at 375 degrees for 35 minutes or until liquid is absorbed. Makes 6 servings.
Monday, November 16, 2009
Erin's Granola
(friend Erin's Recipe)
1 ½ cups rolled oats
1/3 cup walnuts, chopped very fine (or pecans)
1 cup dried fruit, diced into small pieces (apricots, raisins, blueberry or cranberry)
½ cup almond meal (or you could sub whole wheat flour)
2 TB sesame seeds, preferably unhulled
2 TB sunflower seeds
1 egg
¼ c canola oil
¼ c honey or agave nectar
¼ tsp cinnamon
½ tsp vanilla extract
In a large bowl stir together dry ingredients. You can use a single kind of fruit or a combo of 2 or more. In a separate bowl whisk wet ingredients. Add to dry ingredients and stir until covered. Line a 8 x 8 baking dish with foil and spray with cooking spray. Spread granola in dish and cook for 30 min on 350. Check halfway thru and if the top is browning, cover with foil for the remainder of cooking time. Let cool and cut into bars or crumble.
1 ½ cups rolled oats
1/3 cup walnuts, chopped very fine (or pecans)
1 cup dried fruit, diced into small pieces (apricots, raisins, blueberry or cranberry)
½ cup almond meal (or you could sub whole wheat flour)
2 TB sesame seeds, preferably unhulled
2 TB sunflower seeds
1 egg
¼ c canola oil
¼ c honey or agave nectar
¼ tsp cinnamon
½ tsp vanilla extract
In a large bowl stir together dry ingredients. You can use a single kind of fruit or a combo of 2 or more. In a separate bowl whisk wet ingredients. Add to dry ingredients and stir until covered. Line a 8 x 8 baking dish with foil and spray with cooking spray. Spread granola in dish and cook for 30 min on 350. Check halfway thru and if the top is browning, cover with foil for the remainder of cooking time. Let cool and cut into bars or crumble.
Thursday, October 22, 2009
Buffalo Chip Cookies
(Recipe from Laura Neff Miller)
2 c melted butter
2 c sugar
2 c packed brown sugar
2 Tbsp vanilla
4 beaten eggs
2 c oatmeal
2 c smashed cornflakes
4 c flour
2 tsp baking soda
2 tsp baking powder
1 large pkg chocolate chips (16-18 oz.)
Blend melted butter and sugars. Mix thoroughly, adding the beaten eggs and vanilla. Mix in oatmeal and cornflakes. Sift in flour, baking soda, baking powder. Stir mixture until properly blended. Add chocolate chips.
Drop by ice cream scoopfuls onto an ungreased cookie sheet. Do not put more than 6 on one pan. Cook at 350 degrees F for 13-15 minutes. Cool on pan for 3-5 minutes.
Makes 31/2 doz.
(Cookies can be frozen.)
2 c melted butter
2 c sugar
2 c packed brown sugar
2 Tbsp vanilla
4 beaten eggs
2 c oatmeal
2 c smashed cornflakes
4 c flour
2 tsp baking soda
2 tsp baking powder
1 large pkg chocolate chips (16-18 oz.)
Blend melted butter and sugars. Mix thoroughly, adding the beaten eggs and vanilla. Mix in oatmeal and cornflakes. Sift in flour, baking soda, baking powder. Stir mixture until properly blended. Add chocolate chips.
Drop by ice cream scoopfuls onto an ungreased cookie sheet. Do not put more than 6 on one pan. Cook at 350 degrees F for 13-15 minutes. Cool on pan for 3-5 minutes.
Makes 31/2 doz.
(Cookies can be frozen.)
Tuscan Bean Soup
1 c packaged peeled baby carrots, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp olive oil
2 15 oz can cannellini beans (white kidney beans)**
1 32 oz box reduced-sodium chicken broth
1 packet of Trader Joe's Savory Chicken broth
2 to 3 tsp dried Italian seasoning, crushed
1 5 oz package baby spinach
Freshly cracked black pepper
In a 4-qt Dutch oven cook and stir carrots, onion and garlic in 1 Tbsp olive oil over medium heat for 3 minutes. Add beans, broth, savory chicken broth packet and seasoning. Bring to a boil. Slightly mash beans. Reduce heat, simmer, uncovered for 8 minutes, stirring occasionally.
Meanwhile, in a large skillet heat remaining olive oil over medium-high heat. Add spinach, tossing with tongs for 1 to 2 minutes, just until wilted. Remove from Heat.
Ladle soup into bowl and top with spinach, sprinkle with pepper.
Note: I have also substituted a breast of chopped up chicken breast for a can of cannellini beans, too.
** I have been using La Contena canned whole pinto beans. The spices and ingredients int he can add a great boost of flavor.
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp olive oil
2 15 oz can cannellini beans (white kidney beans)**
1 32 oz box reduced-sodium chicken broth
1 packet of Trader Joe's Savory Chicken broth
2 to 3 tsp dried Italian seasoning, crushed
1 5 oz package baby spinach
Freshly cracked black pepper
In a 4-qt Dutch oven cook and stir carrots, onion and garlic in 1 Tbsp olive oil over medium heat for 3 minutes. Add beans, broth, savory chicken broth packet and seasoning. Bring to a boil. Slightly mash beans. Reduce heat, simmer, uncovered for 8 minutes, stirring occasionally.
Meanwhile, in a large skillet heat remaining olive oil over medium-high heat. Add spinach, tossing with tongs for 1 to 2 minutes, just until wilted. Remove from Heat.
Ladle soup into bowl and top with spinach, sprinkle with pepper.
Note: I have also substituted a breast of chopped up chicken breast for a can of cannellini beans, too.
** I have been using La Contena canned whole pinto beans. The spices and ingredients int he can add a great boost of flavor.
Applesauce
12 medium to large apples
1 c water
1/2 c sugar (or amount to your liking)
1 Tbsp lemon juice
Peel and cut or slice apples and put in a large pot over medium heat until nearly soft. Add sugar and lemon juice and cook a few more minutes. Puree in blender to desired consistency. Makes about 5 cups.
Note: We have an apple, peeler, corer which works really well and is fun for the girls to do too.
1 c water
1/2 c sugar (or amount to your liking)
1 Tbsp lemon juice
Peel and cut or slice apples and put in a large pot over medium heat until nearly soft. Add sugar and lemon juice and cook a few more minutes. Puree in blender to desired consistency. Makes about 5 cups.
Note: We have an apple, peeler, corer which works really well and is fun for the girls to do too.
Tuesday, September 22, 2009
Grilled Pork Tenderloin with Asparagus
Came across this in a magazine... it's definitely a keeper! We had it twice in one week, that's how much we enjoy it!
1/2 c soy sauce
1/2 rice wine vinegar
2 Tbsp toasted sesame oil
2 Tbsp honey
1 tsp peeled and grated fresh ginger
2 cloves garlic, minced
1/2 tsp lemon pepper
1 pound fresh asparagus, rinsed (snap off woody ends)
1 pound pork tenderloin
1/2 c peanut butter (smooth or crunchy)
Make the marinade by whisking together soy sauce, vinegar, sesame oil, honey, ginger, garlic and lemon pepper in a bowl. Reserve 1/2 c of mixture in a separate container.
Place asparagus in a ziplock bag and pour in 1/4 c of the marinade from the bowl. Work the bag until the marinade is distributed evenly. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinade at room temperature for 30 minutes.
Prepare grill for medium high heat.
Add peanut butter to reserved marinade and whisk until mixture is smooth.
Grill tenderloin for 3 to 4 minutes each side, rotating a quarter turn at a time, until the temperature registers 145 degrees in the center. Remove meat and let rest for about 5 minutes (the internal temperature will rise to 150 degrees).
Meanwhile, grill asparagus spears two minutes per side.
Slice pork diagonally into 1 to 2 inch slices. It should be juicy and slightly pink inside. Serve meat and asparagus with dipping sauce. Serves 4.
1/2 c soy sauce
1/2 rice wine vinegar
2 Tbsp toasted sesame oil
2 Tbsp honey
1 tsp peeled and grated fresh ginger
2 cloves garlic, minced
1/2 tsp lemon pepper
1 pound fresh asparagus, rinsed (snap off woody ends)
1 pound pork tenderloin
1/2 c peanut butter (smooth or crunchy)
Make the marinade by whisking together soy sauce, vinegar, sesame oil, honey, ginger, garlic and lemon pepper in a bowl. Reserve 1/2 c of mixture in a separate container.
Place asparagus in a ziplock bag and pour in 1/4 c of the marinade from the bowl. Work the bag until the marinade is distributed evenly. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinade at room temperature for 30 minutes.
Prepare grill for medium high heat.
Add peanut butter to reserved marinade and whisk until mixture is smooth.
Grill tenderloin for 3 to 4 minutes each side, rotating a quarter turn at a time, until the temperature registers 145 degrees in the center. Remove meat and let rest for about 5 minutes (the internal temperature will rise to 150 degrees).
Meanwhile, grill asparagus spears two minutes per side.
Slice pork diagonally into 1 to 2 inch slices. It should be juicy and slightly pink inside. Serve meat and asparagus with dipping sauce. Serves 4.
Thursday, May 28, 2009
Delicious Raspberry Oatmeal Cookie Bars
1/2 c packed light brown sugar
1 c all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1 c rolled oats
1/2 c butter, softened
3/4 c raspberry jam (seeded or seedless, your preference)
Preheat oven to 350 degrees.
Grease an 8-inch square pan and line with greased foil.
Combine brown sugar, flour, baking soda, salt and rolled oats. Rub in butter sing your hands or pastry blender to form a crumbly mixture.
Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top and lightly press into the jam.
Bake for 35-40 minutes or until lightly browned. Allow to cool before cutting into bars.
1 c all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1 c rolled oats
1/2 c butter, softened
3/4 c raspberry jam (seeded or seedless, your preference)
Preheat oven to 350 degrees.
Grease an 8-inch square pan and line with greased foil.
Combine brown sugar, flour, baking soda, salt and rolled oats. Rub in butter sing your hands or pastry blender to form a crumbly mixture.
Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top and lightly press into the jam.
Bake for 35-40 minutes or until lightly browned. Allow to cool before cutting into bars.
Tuesday, April 14, 2009
Post Title
Ben's BBQ Sauce
Tangy, Slightly sweet BBQ sauce. It's flexible and beats pretty much anything out of a bottle.
Ingredients
- 8 oz tomato sauce (the little cans)
- 2 oz. white distilled vinegar
- 1/4 cup honey
- 1/4 cup ketchup
- 1-2 tablespoons lemon juice
- 1/2 tsp salt
- 1 tb. plain yellow mustard
- Worcestershire sauce
- Lime juice
- Garlic powder
- Hotsauce and/or Chili powder (if you like a bit of kick)
- Pepper (white or black)
- Paprika
- Soy sauce
- liquid smoke (hickory)
Directions
- Combine all ingredients and simmer for 10 minutes or more.
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Tuesday, January 6, 2009
White Cake
We've used this recipe for cupcakes for Hannah's first and fourth birthdays with the Butter Frosting. They were a big hit!
2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups buttermilk
1/2 cup butter flavored shortening
1 teaspoon vanilla
4 egg whites
In a bowl combine flour, sugar, baking powder, baking soda and 1/8 teaspoon salt. Add buttermilk, butter flavored shortening and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on medium to high speed for 2 minutes, scraping bowl occasionally. Add egg whites and mix for 2 minutes more, scraping bowl.
Pour into 2 greased and floured 9x1/2-inch round baking pans. Bake at 350 degrees for 30 to 35 minutes, or until toothpick comes out clean. Cool on wire rack for 10 minutes. Loosen sides before removing from pans. Cool on wire racks before frosting.
For cup cakes, fill pan with paper cups, then half full of batter, baking at 350 degrees for 18 to 23 minutes.
Butter Frosting:
1/3 cup butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
additional milk, if needed
In a bowl, beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla. Slowly beat in remaining sugar, a little at a time. Beat in additional milk as needed to make spreading consistency. You may tint with food coloring, if desired.
Frosts tops and sides on two 8 or 9 inch cake layers.
2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups buttermilk
1/2 cup butter flavored shortening
1 teaspoon vanilla
4 egg whites
In a bowl combine flour, sugar, baking powder, baking soda and 1/8 teaspoon salt. Add buttermilk, butter flavored shortening and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on medium to high speed for 2 minutes, scraping bowl occasionally. Add egg whites and mix for 2 minutes more, scraping bowl.
Pour into 2 greased and floured 9x1/2-inch round baking pans. Bake at 350 degrees for 30 to 35 minutes, or until toothpick comes out clean. Cool on wire rack for 10 minutes. Loosen sides before removing from pans. Cool on wire racks before frosting.
For cup cakes, fill pan with paper cups, then half full of batter, baking at 350 degrees for 18 to 23 minutes.
Butter Frosting:
1/3 cup butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
additional milk, if needed
In a bowl, beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla. Slowly beat in remaining sugar, a little at a time. Beat in additional milk as needed to make spreading consistency. You may tint with food coloring, if desired.
Frosts tops and sides on two 8 or 9 inch cake layers.
Hannah's Meatloaf
1 beaten egg
1 slice of bread
1/4 cup apple juice
1 tablespoon dried minced onions
1/4 cup finely chopped red pepper
2 tablespoons parsley
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 pound ground beef
1 tablespoons catsup
In a mixing bowl, crumble slice of bread into little bits. Add egg, apple juice, onion, red pepper, parsley, thyme, salt and pepper. Add ground beef and mix well, using a spoon at first, then use your hands to mix it really well.
In a shallow baking dish pat mixture into a circle with a 6 inch diameter. Form a 2-inch diameter hole in the middle. Bake at 350 degrees for 25 to 30 minutes or until no pink remains.
Transfer onto a serving plate and spoon catsup over meat.
1 slice of bread
1/4 cup apple juice
1 tablespoon dried minced onions
1/4 cup finely chopped red pepper
2 tablespoons parsley
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 pound ground beef
1 tablespoons catsup
In a mixing bowl, crumble slice of bread into little bits. Add egg, apple juice, onion, red pepper, parsley, thyme, salt and pepper. Add ground beef and mix well, using a spoon at first, then use your hands to mix it really well.
In a shallow baking dish pat mixture into a circle with a 6 inch diameter. Form a 2-inch diameter hole in the middle. Bake at 350 degrees for 25 to 30 minutes or until no pink remains.
Transfer onto a serving plate and spoon catsup over meat.
Thursday, October 16, 2008
Spanish Tortillas
2 Tbsp Olive oil
1 pond all purpose potatoes (2 large) diced
1 medium onion, sliced
1 medium green pepper, diced
3/4 tsp salt
8 large eggs
1/4 tsp black pepper
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c water
1/2 c chopped pimiento-stuffed olives (Salad olives)... optional
fresh chives for garnish
In a nonstick, oven safe, 10-inch skillet, heat olive oil over medium heat. Add potatoes, onion, green pepper, and 1/4 tsp salt and cook until vegetables are tender, about 20 minutes.
Meanwhile, preheat oven to 400 degrees F. In a medium bowl beat eggs, pepper, 1/2 tsp salt and 1/2 c water with a whisk or fork. Stir in tomatoes and olives, if desired. Stir egg mixture into potato mixture and cook, covered for 5 minutes, or until egg mixture begins to set around edge. Remove cover and place skillet in oven. Bake 15-20 minutes, until egg is set.
Alternative (if cookware is not oven safe):
Do as above, except transfer potato mixture to an oven-safe bake ware, add egg mixture and bake for same time given.
Let cool before cutting. Garnish with chives.
1 pond all purpose potatoes (2 large) diced
1 medium onion, sliced
1 medium green pepper, diced
3/4 tsp salt
8 large eggs
1/4 tsp black pepper
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c water
1/2 c chopped pimiento-stuffed olives (Salad olives)... optional
fresh chives for garnish
In a nonstick, oven safe, 10-inch skillet, heat olive oil over medium heat. Add potatoes, onion, green pepper, and 1/4 tsp salt and cook until vegetables are tender, about 20 minutes.
Meanwhile, preheat oven to 400 degrees F. In a medium bowl beat eggs, pepper, 1/2 tsp salt and 1/2 c water with a whisk or fork. Stir in tomatoes and olives, if desired. Stir egg mixture into potato mixture and cook, covered for 5 minutes, or until egg mixture begins to set around edge. Remove cover and place skillet in oven. Bake 15-20 minutes, until egg is set.
Alternative (if cookware is not oven safe):
Do as above, except transfer potato mixture to an oven-safe bake ware, add egg mixture and bake for same time given.
Let cool before cutting. Garnish with chives.
Sunday, August 31, 2008
Hot Mustard
Ingredients:
1/2 Cup Dry Mustard (or one 2 oz. can Coleman's)
1 Cup Sugar
2/3 Cup Vinegar
3 Eggs
Directions:
In a sauce pan whisk together the dry ingredients until well blended. In a separate bowl mix the eggs and vinegar thoroughly. Add the liquid to the mustard mixture and whisk until completely blended (no lumps). Slowly cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. Remove from heat as soon as it starts to boil. Cook slowly so eggs do not overcook.
Once thickened, transfer to a glass bowl to cool.
Serve warm or cold.
Keeps in refridgerator for about a month.
1/2 Cup Dry Mustard (or one 2 oz. can Coleman's)
1 Cup Sugar
2/3 Cup Vinegar
3 Eggs
Directions:
In a sauce pan whisk together the dry ingredients until well blended. In a separate bowl mix the eggs and vinegar thoroughly. Add the liquid to the mustard mixture and whisk until completely blended (no lumps). Slowly cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. Remove from heat as soon as it starts to boil. Cook slowly so eggs do not overcook.
Once thickened, transfer to a glass bowl to cool.
Serve warm or cold.
Keeps in refridgerator for about a month.
Monday, December 17, 2007
Aubrey’s Sugar Cookies
1 cup butter
2 cups sugar
3 eggs, beaten
3 teaspoons vanilla
1 teaspoon lemon extract
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
6 cups flour
Mix butter and sugar. Add beaten eggs and mix well. Add vanilla and lemon extract. Then add in the baking powder, salt, soda, and alternate a little milk and then 2-3 cups flour, until all the milk and flour is used. Roll out dough not less than 1/4” thick. Bake at 350 degrees for 8-10 minutes. You DO NOT want the bottoms of your cookies browned.
**I like to refrigerate the dough so it is not so sticky. Be generous with the flour when you roll out your cookies.**
To decorate, sprinkle with sugar or colored sugar. I use a confectioner sugar icing and color it with food coloring too.
2 cups sugar
3 eggs, beaten
3 teaspoons vanilla
1 teaspoon lemon extract
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
6 cups flour
Mix butter and sugar. Add beaten eggs and mix well. Add vanilla and lemon extract. Then add in the baking powder, salt, soda, and alternate a little milk and then 2-3 cups flour, until all the milk and flour is used. Roll out dough not less than 1/4” thick. Bake at 350 degrees for 8-10 minutes. You DO NOT want the bottoms of your cookies browned.
**I like to refrigerate the dough so it is not so sticky. Be generous with the flour when you roll out your cookies.**
To decorate, sprinkle with sugar or colored sugar. I use a confectioner sugar icing and color it with food coloring too.
Thursday, December 13, 2007
Marty's Famous Bread Dunk
Ingredients:
4 Bars of Cream Cheese
1 5oz. jar of sliced, dried beef (cut into 3/4" square chunks)
4 green onions (chopped - use all but the end of the white tip)
1/4 cup of mayonnaise
2 tablespoons of lemon juice
14 dashes of garlic salt
14 dashes of ground black pepper
2 8" to 10" round loaves of bread
Directions:
With a mixer or in a food processor, combine the cream cheese, mayonnaise, and lemon juice. Add the spices. Add the beef and onions. Hollow out one loaf of bread and fill with the mixture. Wrap the loaf tightly in foil. Bake at 300 degrees for 1 1/2 hours. Cut the removed bread and a whole 2 second loaf into 1 1/2" cubes for dipping. Serve warm.
Options: For those who don't eat beef, try Bacos as a substitute.
4 Bars of Cream Cheese
1 5oz. jar of sliced, dried beef (cut into 3/4" square chunks)
4 green onions (chopped - use all but the end of the white tip)
1/4 cup of mayonnaise
2 tablespoons of lemon juice
14 dashes of garlic salt
14 dashes of ground black pepper
2 8" to 10" round loaves of bread
Directions:
With a mixer or in a food processor, combine the cream cheese, mayonnaise, and lemon juice. Add the spices. Add the beef and onions. Hollow out one loaf of bread and fill with the mixture. Wrap the loaf tightly in foil. Bake at 300 degrees for 1 1/2 hours. Cut the removed bread and a whole 2 second loaf into 1 1/2" cubes for dipping. Serve warm.
Options: For those who don't eat beef, try Bacos as a substitute.
Sunday, February 11, 2007
Barbecue Sauce
I've often told people that this is an old family Barbecue Sauce recipe, but the truth is my mom got it from a culinary friend sometime in the 1980's. -Ryan
Ingredients:
2 1/2 cups ketchup
1/3 cup white vinegar
1/4 cup Worchestershire Sauce
1 dash liquid smoke
1 1/3 cup brown sugar
1 tsp. chili powder
1 T salt
1/2 tsp. onion salt
Directions:
Mix everything up in a big bowl and let flavors blend for a few hours or over night before serving.
Our Personal Touches:
Usually when I make this stuff I go to Costco and get the 2-pack of big ketchup bottles. One bottle is about 5 cups so I just use it all and double everything else in the recipe. I put the sauce back in the empty bottle to keep in the fridge.
I also normally make the following substitutions:
Garlic Salt instead of table salt
Onion Powder instead of onion salt
In the past I've also added honey to make it sweeter.
Uses:
1. Use "little smokies" or slice up Keilbasa sausage in a crock-pot, cover in barbecue sauce, heat and serve.
2. Soften a brick of cream cheese, cover in barbecue sauce, server with crackers.
3. Actually grill something, coat with barbecue sauce just before removing from grill.
Ingredients:
2 1/2 cups ketchup
1/3 cup white vinegar
1/4 cup Worchestershire Sauce
1 dash liquid smoke
1 1/3 cup brown sugar
1 tsp. chili powder
1 T salt
1/2 tsp. onion salt
Directions:
Mix everything up in a big bowl and let flavors blend for a few hours or over night before serving.
Our Personal Touches:
Usually when I make this stuff I go to Costco and get the 2-pack of big ketchup bottles. One bottle is about 5 cups so I just use it all and double everything else in the recipe. I put the sauce back in the empty bottle to keep in the fridge.
I also normally make the following substitutions:
Garlic Salt instead of table salt
Onion Powder instead of onion salt
In the past I've also added honey to make it sweeter.
Uses:
1. Use "little smokies" or slice up Keilbasa sausage in a crock-pot, cover in barbecue sauce, heat and serve.
2. Soften a brick of cream cheese, cover in barbecue sauce, server with crackers.
3. Actually grill something, coat with barbecue sauce just before removing from grill.
3-Layer Buttermilk Chocolate Cake
No one really knows who in the family to attribute this one to, but the general consensus says it goes back to Ryan's Grandma Doris. According to her husband Grampa Lynn, "Gramps" as we all call him, this cake has to be eaten in a bowl with milk poured on top of it like cereal. Maybe it's because it used to be made too dry, or perhaps it's because back in the day nobody wanted to be wasteful and dirty a glass for milk, but what ever the reason, to this day in our family, if it's served and there ain't a big jug of milk brought out with it, people start to grumble. It's become the standard, defacto birthday cake in the Jaffe family.
Cake
Ingredients:
Mix 2 tsp. baking soda into 1 cup of boiling water (set aside for later)
2 cups sugar
3/4 cups shortening
2 eggs
1/2 tsp. vanilla
1 cup buttermilk
Sift together:
3 cups flour
1/2 cup cocoa
1 tsp. salt
Directions:
Pre-heat oven to 350 degrees. In a large mixing bowl, add dry ingredients alternately with the buttermilk. Lastly add the soda water. Lightly grease and flour the insides of three round 9 inch diameter cake pans. Divide the batter equally between the three cake pans. Bake 30 to 35 minutes. Cool and remove to cooling rack covered in wax paper.
Fudge Frosting
Ingredients:
1/2 cup shortening
2 cups sugar
2 squares semi-sweet bakers chocolate
1/4 tsp. salt
1/4 cup white corn syrup
1/2 cup milk
1 tsp. vanilla
Directions:
In a sauce pan over low to medium heat, stir till boiling. Boil for 1 minute. Let cool then beat till creamy, firm enough to hold peaks.
Frost a layer at a time then frost the outside edge and top of the cake.
Cake
Ingredients:
Mix 2 tsp. baking soda into 1 cup of boiling water (set aside for later)
2 cups sugar
3/4 cups shortening
2 eggs
1/2 tsp. vanilla
1 cup buttermilk
Sift together:
3 cups flour
1/2 cup cocoa
1 tsp. salt
Directions:
Pre-heat oven to 350 degrees. In a large mixing bowl, add dry ingredients alternately with the buttermilk. Lastly add the soda water. Lightly grease and flour the insides of three round 9 inch diameter cake pans. Divide the batter equally between the three cake pans. Bake 30 to 35 minutes. Cool and remove to cooling rack covered in wax paper.
Fudge Frosting
Ingredients:
1/2 cup shortening
2 cups sugar
2 squares semi-sweet bakers chocolate
1/4 tsp. salt
1/4 cup white corn syrup
1/2 cup milk
1 tsp. vanilla
Directions:
In a sauce pan over low to medium heat, stir till boiling. Boil for 1 minute. Let cool then beat till creamy, firm enough to hold peaks.
Frost a layer at a time then frost the outside edge and top of the cake.
Banana Bread
Got some old, browning bananas on the counter? Here's a quick, simple Banana Bread recipe that Naomi got from her mom.
Ingredients:
1/2 cup shortening or butter, or butter flavored shortening... whichever you prefer
1 cup sugar
2 eggs
3/4 cup mashed bananas
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
Directions:
Cream together shortening, sugar, and eggs. Add bananas. Sift together flour, baking soda, and salt, then add to banana mixture. Pour into greased 9x9x2 inch pan. Bake at 350 degrees for 35-40 minutes.
Our Personal touches:
We always use butter instead of shortening. Sometimes we add a handful of crushed chocolate chips or some walnuts. We don't recommend baking in a real loaf pan. The mixture is to deep and the center comes out doughy. We found that it bakes better in a bunt pan (and has a nice presentation as well). When baking in a bunt pan, bake at 325 degrees for 30-35 minutes.
Ingredients:
1/2 cup shortening or butter, or butter flavored shortening... whichever you prefer
1 cup sugar
2 eggs
3/4 cup mashed bananas
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
Directions:
Cream together shortening, sugar, and eggs. Add bananas. Sift together flour, baking soda, and salt, then add to banana mixture. Pour into greased 9x9x2 inch pan. Bake at 350 degrees for 35-40 minutes.
Our Personal touches:
We always use butter instead of shortening. Sometimes we add a handful of crushed chocolate chips or some walnuts. We don't recommend baking in a real loaf pan. The mixture is to deep and the center comes out doughy. We found that it bakes better in a bunt pan (and has a nice presentation as well). When baking in a bunt pan, bake at 325 degrees for 30-35 minutes.
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