Anissa's Kitchen

Vanilla Cupcakes with Raspberry Filling

2012-02-18T13:14:00.003-07:00

I made thes great cupcakes for Valentines Day. They were a big hit. I found the recipe at Jamie cooks it up. This recipe is a definite keeper.
Vanilla Cupcakes wih Raspberry Filling

(printable version)

RASPBERRY FILLING:
2 heaping C (one 12 ounce package) frozen raspberries
1 1/2 T cornstarch
2 T lemon juice
1/2 C sugar
1 T butter
1 t almond extract
dash salt

CUPCAKE:
1 box Duncan Hines White Cake Mix
1/3 C flour
1 (3.4 ounce) box instant vanilla pudding
4 eggs
1/3 C sour cream
1 1/2 C water
1/3 C oil
1 t almond extract

FROSTING:
1 (8 ounce) package cream cheese, softened
1/2 C butter, softened
3 T shortening (I use butter flavored Crisco)
5 1/2 C powdered sugar
4 T whipping cream
1 t vanilla
dash salt

RASPBERRY FILLING
1. Place 2 heaping cups frozen raspberries, 1 1/2 T cornstarch, 2 T lemon juice and 1/2 C sugar into a medium sized sauce pan. Stir it around with a whisk to combine.
2. Bring the mixture to a boil over medium high heat, stirring constantly. The raspberries will break down very quickly. Continue to stir while the mixture boils for about 2 minutes.
or until the filling becomes glossy and thick...like this.
3. Remove the pan from the heat, add 1 tablespoon butter, 1 teaspoon almond extract and a dash of salt. The filling is a bit sour if eaten plain. However, remember that we are going to pipe it into a sweet cupcake and top it with an even sweeter frosting. The sweet and tart will work nicely together.
4. Set the filling aside to cool.
CUPCAKES
1. Into your stand mixer add 1 box white cake mix, 1/3 C flour and 1 small box of vanilla pudding. Toss it around with a fork to combine.
2. Add 4 eggs, 1/3 C sour cream, 1 1/2 C water, 1/3 C oil and 1 t almond extract to the dry ingredients. Mix on low for about 1 minute. Then scrape the sides of you mixer with a rubber spatula and beat on medium speed until the batter is smooth and a bit thick. 2-3 minutes should do the trick.
3. Line your muffin tins with cupcake liners and spoon the batter into them. Fill the liners just a bit over half way full. This will give you a nice round domed cupcake. If you fill them too full you will have cupcakes with more of a mushroom shape.
4. Bake the cupcakes at 350 degrees for 12-15 minutes or until a toothpick inserted into the center comes out clean.
5. Remove the pans from you oven and allow the cupcakes to rest in the pans for about 5 minutes. Then transfer them to a wire rack and let them cool completely.
6. When your cupcakes (and filling) have cooled completely, place a large cake decorating tip into a pastry bag. Carefully fill the bag with the raspberry filling. This can get a little bit messy. Be sure that when you are filling the bag you turn the tip end up a bit so the filling doesn't run out.
7. Pipe the filling into each cupcake.

FROSTING
1. Place 1 package softened cream cheese, 1/2 C softened butter and 3 tablespoons shortning into your stand mixer. Beat on medium speed until well combined and smooth.
2. Add 5 1/2 C powdered sugar, 4 tablespoons whipping cream, 1 teaspoon vanilla and a dash of salt. Mix until well combined. If the mixture is too thick, add a bit more whipping cream. If it gets too runny, add a bit more powdered sugar.
3. Fill another pastry bag with the frosting and pipe it onto each cupcake.

Sweetheart Peanut butter blossoms

2012-02-10T13:03:00.003-07:00

I saw this version of peanut butter blossoms on my sisters cafe.......amazing perfect for Valentines day !!!

Sweet “Heart” Peanut Blossoms
1/2 cup butter
1/2 cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
1 ¾ cup flour
1 tsp soda
½ tsp salt
1 package heart shaped chocolates

Cream butter and sugars. Add egg and vanilla. Add dry ingredients. Roll into balls. Place on ungreased baking sheet. Bake 8 minutes at 375°. Then press heart shaped chocolate gently into each cookie. Bake 1-3 minutes longer.

(Print This)

Olive Garden Style Salad

2012-02-04T08:46:00.000-07:00

Last night we had planned on feeding the sister missionaries for our church . It turns out that one of them had the flu so I delivered dinner to them. We made Pasta e Fagioli Soup, breadsticks, and this wonderful Copy cat salad recipe. The dressing is creamier than the original Olive Garden dressing but it doesn't dissapoint. Turn your kitchen into the "Olive Garden " tonight :) The whole family loved this.

Olive Garden Salad with Homemade Dressing

Time: 15 minutes ...

Yield: 6-8 servings
Recipe from Copy Cat Recipes

(Printable Version)
2 romaine lettuce hearts (you just want the hearts, they will give you a crisp crunchy texture.) 3 Roma tomatoes
1/2 red onion
1/2 C medium sized olives
1 C croutons
1/4 C Parmesan cheese

Dressing:
1/2 C mayonnaise
1/3 C white vinegar
1 t Canola oil
2 T corn syrup
4 T Parmesan cheese
1 t minced garlic
1/2 t Italian Seasoning
1/2 t parsley, dried
1 T lemon juice

1. Combine all dressing ingredients in a blender or small food processor and mix until well combined. 2. Chop your lettuce, tomatoes and red onion. Add your olives, croutons and Parmesan cheese. Toss to combine.
3. Pour dressing over the top. Toss to coat and serve immediately.

Multigrain Bread

2012-01-16T17:13:00.002-07:00

When I saw this great recipe show up on Our Best Bites I knew I would be making it as soon as I had a chance to purchase the 7 grain cereal blend. I made this today and it was big hit in my house even with my picky 4 year old grandaughter. If you like making your own bread and want one that is perfect for sandwiches then look no further :)

Cooks Illistrated Multigrain Bread

printable version

1 1/4 c. 7-grain hot cereal mix (like Bob's Red Mill or Arrowhead Mills)
**(I used 7 grain cereal from Winco's bulk section)
2 1/2 c. boiling water
3 c. flour
1 1/2 c. whole wheat flour
4 tbsp honey
4 tbsp unsalted butter, melted and cooled slightly
2 1/2 tsp instant yeast
1 tbsp table salt
3/4 c unsalted pumpkin or sunflower seeds (I left these out)
1/2 c old-fashioned rolled oats or quick oats
1. Place cereal mix in bowl of mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.
2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 c at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (add 2-3 tbsp flour if needed). Continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-qt capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.
3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9×5 loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12×9 inch rectangle; cut dough in half crosswise. Shape loaves and coat with oats; cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. Bake until internal temperature registers 200 degrees, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.
4. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrap with an additional layer of aluminum foil and the bread can be frozen for up to one month.

Pretzel Turtles

2011-12-17T15:24:00.000-07:00

This is a great treat to make if your short on time and the kids can help !!! My husband thought they were dang good!!

Pretzel Turtles

Ingredients

20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves

Directions

Preheat oven to 300 degrees F (150 degrees C).
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

PF Chang's Lettuce Wraps

2011-12-02T11:29:00.001-07:00

I found this amazing recipe at Iowa Girl Eats and had to try it immediately. The result was amazing. I made a couple of changes to this recipe do to the ingredients I had on hand. I used diced chicken breasts instead of ground chicken and I used crunchy peanut butter instead of the chopped peanuts :)
This was a bif hit with the husband. I served it with coconut rice ...YUM!!! If you like asian cuisine then try this recipe....you won't be sorry.

P.F. Chang's Lettuce Wraps
(Printable Version)

Serves 2-3
Ingredients:
1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch gnob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
Directions:
1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.( I added the ingredients straight to the skillet with great results)
3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves

Autumn Chopped Salad

2011-11-07T14:09:00.001-07:00

Today was the day I tried this fabulous recipe I found on Pinterest...Go ahead and Thank Me...

This is the PERFECT salad for your Thanksgiving Meal. It is amazing....best side salad ever.....

I prefer a homemade dressing over the bottled dressing mentioned ...however this salad is great either way...ENJOY I know you'll love it.

Autumn Chopped Salad(Printable Version)

Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)

Instructions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and
feta cheese. Drizzle generously with poppy seed dressing, followed by some of
the balsamic vinaigrette. (I would estimate that I used about a cup of dressing:
70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you
prefer your salad to have more dressing, feel free to experiment with the
combination.

**** My Favorite Option for the dressing comes from Shannon Carlsen recipe to follow:

2 tsp Poppy seeds
2/3 C sugar
3/4 C. vegetable Oil
1/3 C. Red Wine Vinegar
3/4 TBSP onion
1/3 tsp dry mustard
3/4 tsp salt

Put all ingredients in a blender and mix until blended

Cake Pops or Cake Balls

2011-10-16T15:51:00.002-06:00

Ingredients for Cake Pops
(Printable Version)
To make these cake pops, you will need:
1 cake baked in a 13x9 pan
1 tub of frosting, or about 2 cups
12 ounces of candy coating
lollipop sticks

Crumble the CakeBegin by breaking up the cake into fine crumbs. This recipe is really flexible, and you can actually use any flavor of cake, or even substitute muffins or quick breads instead. Whatever you use, work the cake until it's entirely crumbled.

Mix in FrostingTake your frosting, and again you can use any flavor you like, and mix it in. you can use a spoon, but I think it's easier, although messier, just to use my hands. I reserve a little of the frosting because I don't always need it. The exact amount needed will depend on the moistness of the cake.

You want the final mixture to be fairly moist and to easily hold itself together when you shape it into a ball, but not so moist that it's soggy or gooey.

Roll the Cake into Balls
Roll the cake into small balls, using a teaspoon or a small cookie scoop. You should get between 3-4 dozen balls depending on how large you make them. Set them on a lined cookie sheet.

Freeze the Cake Balls
Once they're all formed, put them in the freezer to harden for about an hour to make them easier to dip.

Melt the Candy Coating
While you're waiting for the cake balls to harden, melt the candy coating in the microwave and stir until it's entirely melted and smooth.
Put Lollipop Sticks into Cake Balls (or move on to the next step if not using sticks)

After an hour, remove the cake balls from the freezer. Use a skewer or a toothpick to poke holes in the balls, then dip the end of a lollipop stick into the melted coating, and stick it into the hole you just created. The melted coating will help hold the stick in the cake pop.

Dip Cake Balls into Candy Coating
Once all of the cake balls are on sticks, it's time to dip them. Hold one end of the lollipop stick and submerge the cake pop completely in the melted coating. Take it out and gently tap it and swirl it upside down to remove excess coating--if you don't it will drip down the stick and look really terrible.

Set the Cake Pops
Now you can just stick them upside down on a baking sheet to set, but this does give them flat tops.

So if you want rounded shapes, you'll need to find some Styrofoam or florist foam to stick your cake pops in while they dry. Continue dipping them until all of your cake pops are covered with candy coating. If it starts to get too stiff from the cold pops, re-warm it briefly.

Decorate the Cake Pops
If you want to decorate them, you can drizzle them with melted white chocolate, or add sprinkles or chopped nuts while the coating is still wet.

Parker's Pumpkin Bread

2011-10-12T20:07:00.000-06:00

My soon to be 11 year old son has been asking me to make pumpkin bread since school started. Kind of a strange request from him. Today he asked again and I finally felt in the mood to honor the request................He was quite excited as he announced that he was going to take his teacher a loaf since it was her favorite. With a smug look on his face he declared that he LOVES being the teachers pet........so there you have it a GREAT pumpkin bread recipe that makes superb muffins as well. I made large muffins and baked them for 30 minutes . My loaves take the full hour. Enjoy!!!

Parker's Pumpkin Bread

Printable Version

Ingredients:
3 cups sugar
4 eggs
1 cup oil
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2/3 cup water
29 ounces pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder

Directions In a large bowl, mix together ingredients in order given.
Divide mixture into 3 greased loaf pans.
Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.

Chocolate Peanut Butter Cup Cakes

2011-08-15T17:31:00.000-06:00

Another fabulous recipe from Our Best Bites....make sure to have plenty of milk around when you serve these. They were great..

Chocolate Peanut Butter Cup Cupcakes
Recipe by Our Best Bites
(Printable Version)
1 Duncan Hines yellow or white cake mix
1 cup sour cream (full-fat or light, but not fat-free)
3 eggs
1/4 cup canola oil
3/4 cup creamy peanut butter
1 teaspoon vanilla
24 unwrapped mini Reese’s Peanut Butter Cups
Chocolate Frosting:
1/4 cup melted butter (real butter, not margarine)
3 tablespoons unsweetened cocoa powder
1/2 pound powdered sugar
3 tablespoons evaporated milk
1/2 teaspoon vanilla extract
Peanut Butter Frosting:
1/2 cup creamy peanut butter
1/4 cup real butter, softened
2 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons (or more) of milk (you can use some of the leftover evaporated milk; it’s awesome in this frosting)
Preheat oven to 350. Line 2 12-cup muffin tins with cupcake liners and set aside.
In a large bowl, combine all the cupcake ingredients except for the peanut butter cups with an electric mixer on medium-low speed for 30 seconds, scraping the bowl frequently. Turn the speed to high and beat for another 3 minutes.
Fill each muffin cup about 1/2 full with batter. Top with an unwrapped Reese’s Peanut Butter Cup , then fill the muffin cups with the remaining batter. Make sure the Peanut Butter Cups are covered and the cups are about 3/4 full. Bake for 18-22 minutes or until the tops are golden. Remove from the oven and allow to cool completely.
While the cupcakes are cooling, prepare the frostings. For both frostings, just combine all the ingredients for each one and whip until light and fluffy, adding additional milk as needed. Frost the cupcakes with the swirled frosting in this tutorial.

Eclairs

2011-08-06T21:49:00.001-06:00

I finally decided to try my hand at making Eclairs.( I am not sure what I have been waiting for. )This recipe was great!! The kids enjoyed helping. The filling made a little more than I needed so my grand daughter had a bowl of pudding while we waited for these to cool. If you think that making eclairs may be too time consuming or difficult then this recipe is for you. Try these today.

Eclairs:

(printable version)

Ingredients:

1/2 cup butter

1 cup water

1 cup all-purpose flour

1/4 teaspoon salt

4 eggs

Filling :

1 (5 ounce) package instant vanilla

pudding mix

2 1/2 cups cold milk

1 cup heavy cream

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

Chocolate Glaze :

2 (1 ounce) squares semisweet

chocolate

2 tablespoons butter

1 cup confectioners' sugar

1 teaspoon vanilla extract

3 tablespoons hot water

Directions:

1.	Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
2.	In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
3.	Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more,(I only baked mine an additional 13 minutes more and they were perfect) until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
4.	For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
5.	For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

Zucchini Bisque

2011-08-06T08:09:00.001-06:00

I received this great recipe from my Mother In Law. It was a big hit at our house. It reminded the kids of a cream of broccoli soup . We added a little cheese to top it off and served it with corn bread.

The following recipe and notes are courtesy of Jan King.

I turned 20 cups of zucchini from our garden into 5 quarts of yummy Zucchini Bisque yesterday. I doubled the following recipe.

(Printable Version)
10 cups zucchini
1 large onion, chopped
1 cube butter
2 cups chicken broth
1 cup half & half
salt & white pepper to taste
1 dash nutmeg

Simmer everything except the cream until squash & onion are tender. Blend until smooth, add cream.

I used to make this in Mesa AZ, in the morning and served it chilled for dinner with Bacon Corn Muffins for a refreshing meal when it was hot. However, Don actually prefers it warm. I put 4 quarts in the freezer to enjoy later, and I will serve it with Corn Fritters.

Apple Cobbler

2011-07-17T18:33:00.000-06:00

This cobbler is so easy to make. It can be made with any flavor pie filling. I make this with my home canned Apple Pie Filling. I would dare say that this is My husband's favorite dessert. Top it with a scoop of vanilla ice cream and it is hard to beat .

Pie Filling Cobbler

(Printable Version)

Ingredients :
1/2 cup butter or 1/2 cup margarine, melted
1 cup sugar
3/4 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup milk
1 (15 ounce) cans pie filling ( flavor of your choice)

Directions
Melt butter or margarine in baking dish.
Mix sugar, flour, salt, and baking powder.
Add milk and mix well.
Pour batter into melted butter-- do not stir.
Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).
Bake@ 350° for 50 minutes to 1 hour or until golden brown.

Oreo Cupcakes

2011-07-15T09:49:00.005-06:00

I saw this recipe and knew I had to try it. Just as I thought it was a huge hit!!

Who doesn't cupcakes right? Go Ahead make them and then head straight to the gym:)

Oreo Cupcakes ( From Your Cup of Cake )

(PRINTABLE VERSION)

Cakes:

24 teaspoons Oreo crumbs

¼ cup water

½ cup buttermilk

½ cup oil

1 teaspoon vanilla extract

1 cup sour cream

3 eggs

Devil’s Food Cake Mix

Oreo Buttercream:

8 ounces cream cheese

¼ cup butter

Oreo cream from cookies

1 teaspoon vanilla extract

2 ½- 3 ½ cups powdered sugar

2 tablespoons heavy cream or milk

1 cup Oreo crumbs, sifted

Directions:

1. Preheat oven to 350 degrees and line 24 muffins tins with cupcake liners

2. Separate about 24 Oreos. Scrape off the cream centers and set aside for later, and put the cookies in the food processor. Or if you are a poor college student, put them in a plastic bag to crunch by hand.

3. Sift the crushed Oreos. You will need 1 cup sifted cookies for the buttercream, so set that aside, and then add the extra sifted cookies to the larger pieces that did not sift.

4. Place 1 teaspoon of larger/extra sifted cookie into the bottom of each cupcake liner.

5. In a large bowl, use a whisk to combine water, buttermilk, oil, sour cream and vanilla extract.

6. One at a time, add the eggs. Be sure to stir well in between each addition, you do not need to beat the eggs though.

7. Slowly add Devil’s food cake mix while stirring.

8. Fill cupcake liners (with the cookie crumbs on the bottom) ¾ full and bake for 13-18 minutes depending on how hot your oven gets. The tops should spring back when you touch them.

9. Place into air tight containers as they cool to seal in moisture.

10. Oreo Buttercream: For 5 minutes, beat cream cheese, butter and the Oreo cream centers you scraped off from the Oreos.

11. Add vanilla, powdered sugar and heavy cream and let beat again.

12. Stir in Oreo crumbs and pipe onto cooled cupcakes.

Berry Poppy Seed Vinaigrette

2011-07-10T16:56:00.000-06:00

This fabulous dressing goes well with mixed greens. It is a great addition to a summer meal.

Berry Poppy Seed Vinaigrette
Recipe by Our Best Bites

(printable Version )

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

Grilled Zucchini

2011-07-10T16:48:00.001-06:00

We are starting to get some great veggies from our garden. This is a great way to use cook garden veggies.

Grilled Zucchini (Printable Version)

If you take small zucchini and cut them lengthwise, you'll find that it's really easy to grill. You may also sprinkle a little Parmesan cheese over them before you serve.

Ingredients:

· 3 medium zucchini cut into 1/2-inch-thick slices

· 3 tablespoons olive oil

· 2 teaspoons oregano

· 2 garlic cloves, minced

· 1/4 teaspoon rosemary

· salt and pepper

Preparation:

Preheat grill. Brush zucchini with olive oil. Sprinkle both sides of zucchini with oregano, garlic, rosemary, salt and pepper. Grill until zucchini is tender, about 4 minutes per side.

Thin Blueberry Pie with Butermilk Crust

2011-06-26T16:55:00.001-06:00

This pie has become a favorite of mine. I love that it is made in a pizza pan and allows for a thin slice. I found that 4 teaspoons of lemon juice was a little too tart for our family. I have an apple pie version in the oven as I type this. YUMMY!! Thanks to The Changeable Table for this great recipe.

Thin Blueberry Pie with Buttermilk Crust

(Printable Version)

Ingredients:

Crust:

3 cups flour

1/2 tsp salt

1 cup shortening

1/4 cup butter (chilled)

1/2 cup buttermilk

1 Tbs oil

Blueberry Filling:

8 cups blueberries (frozen work as well as fresh)

1/2 cup cornstarch

1-1/2 cups sugar

1/4 tsp cinnamon

4 tsp lemon juice ( Used only used 2 teaspoons because my berry’s were tart )

3 Tbs chilled butter - cut in small slivers

Directions:

For Crust:

Mix together flour and salt, then cut in shortening and butter with a pastry blender until fat is the size of small peas.

Stir together the buttermilk and oil, then pour into dry ingredients - reserving a few tablespoons in case the mixture is too moist.

Stir with a fork until it comes together in a ball and starts to clean sides of mixing bowl. (If it appears to be too dry - add remaining buttermilk/oil mixture as needed)

Don’t over-mix - as this will toughen the crust.

Form a large ball, then cut in half - with one half being slightly larger (this will be for your bottom crust)

Wet down your countertop with a damp cloth.

Cover area with plastic wrap, then place the larger half of your pastry on top.

Flatten slightly with your hand, then cover with another sheet of plastic wrap.

Roll evenly with a rolling pin - rolling “into” the cracks that form occasionally to keep it in a circular shape.

Turn pizza pan upside down on top of dough to check for size. The dough should extend at least 2-3” beyond outer rim for adequate coverage.

Peel top layer of wrap off - then tip it (dough-side down) on top of pizza pan.

Use your fingers to press into the corners and sides, removing air bubbles.

Remove the second layer of wrap carefully.

Reserve second crust - and roll it the same way once the pie is filled.

Pie Filling:

Combine in large bowl cornstarch, sugar, and cinnamon.

Stir until combined and no lumps remain.

Add frozen blueberries and stir until well coated.

Pour this mixture into prepared pizza pan lined with bottom crust. You will have additional sugar mixture that won’t adhere to the berries. Distribute this evenly on top of berries.

Sprinkle with lemon juice, and dot with small slivers of butter.

Continue rolling the top crust as directed above - positioning it on top.

Seal and flute edge. Cut vents for steam.

This pie may overflow in your oven - as it’s very juicy. (About half the time I have an overflow...)

To keep your oven clean - you may want to make a foil tray from heavy duty foil. (Better safe than sorry, as my mother always told me...)Bake at 375° for about 1 hour - or until crust is golden brown and blueberry juice is bubbling from vents.Allow to cool slightly and then drizzle with powdered sugar/milk/vanilla glaze if desired.

Spicy Honey Chicken

2011-06-25T21:26:00.001-06:00

Remember the Naan Bread I posted last? This Chicken is a perfect filling . It goes well with avocado and mango. I found this recipe at Our Best Bites ......Enjoy.

Spicy Honey Chicken

Recipe by Our Best Bites

(Printable Version)

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
you right now it’s better with thighs.

2 t vegetable oil

Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.Watch so it doesn’t burn but is cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Drizzle the reserved 2 tablespoons of glaze on the chicken after it is removed from the grill.

Homemade Naan Bread

2011-06-12T20:32:00.000-06:00

I was wanting to try something different for dinner today and settled on this great Naan Flatbread recipe. Like so many great recipes I have tried this came from Melanie at Mels Kitchen Cafe. This recipe you need to plan ahead for because of the 2 hour rise time ....but trust me it is well worth it. I made it into sandwiches that reminded me of Quizno's Sammies (only better). The best part is I used a grill and didn't turn my oven on ;)

Naan (Indian Flatbread)

(printable version)

*Makes about 12 pieces of naan

3-4 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon active dry or instant yeast

1 1/2 cups milk

1 teaspoon sugar

3-4 tablespoons, melted butter

Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour (proceed with the second paragraph of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.

Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface ) and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. (If you don't have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan - you'll have to experiment with cooking times I cooked mine at 375* on a griddle and it took about 2 minutes.)

Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.

My new favorite White Bread recipe

2011-06-06T21:48:00.000-06:00

This has become my favorite go to recipe for white bread. It makes delicious scones as well. Tonight we had Navajo Taco's so a made a batch of this tasty bread dough divided it onto thirds and made 2 loaves and a dozen scones. It was a perfect addition to our dinner.

White Bread

(printable Version)

Source: The Food Nanny Rescues Dinner Cookbook

Ingredients:

4 cups warm (105-115^o F) water

2 Tbls active dry yeast

1 Tbls salt

1/3 cup canola oil

1/3 cup honey or 2/3 cup sugar

10-12 cups all-purpose or bread flour

1. Pour the water into a very large mixing bowl or the bowl of a heavy-duty mixer. Add the yeast, salt, oil, honey, and 5 cups flour, and mix to combine. Gradually mix in an additional 5 cups flour, 1 cup at a time, until the dough is smooth. (Add still more flour, ¼ cup at a time, if necessary.)

2. Knead by hand on a lightly floured surface, or with the dough hook on low for 12 minutes. Cover with a dish towel and let the dough rise until doubled in bulk, 30 to 45 minutes. Generously grease three 9 x 5-inch loaf pans and set aside. Note: My favorite loaf pans for bread baking are glass. Your bread will brown beautifully and look even better than what you can buy in a bakery!

3. Punch down the dough, turn it out onto a lightly floured surface, and knead briefly to remove any air bubbles. Divide the dough in thirds, knead each section a few times, and shape into a loaf. Place the dough into the prepared pans. Cover with a dish towel and let rise 30 to 45 minutes. The dough is ready to bake when you press down slightly with your finger and the indentation remains.

4. Meanwhile, preheat the oven to 350 degree3s. Bake the loaves for 30 minutes. Immediately remove from the pans and cool on a wire rack. To freeze loaves, place in resealable plastic freezer bags and store up to two months in the freezer.

Variation: To make cinnamon bread, roll out each section and sprinkle with cinnamon and sugar as desired. Sprinkle ½ teaspoon of water over the dough and roll lengthwise. Place in a greased bread pan. Let rise and bake as above.

Crescent Rolls /Crescent Cinnamon Rolls

2011-05-21T11:02:00.000-06:00

We finally have neighbors!!! So today I made these great cinnamon crescent rolls to welcome them to the neighborhood. Alex delivered them hot and fresh at 9 am this morning. The roll recipe itself makes fabulous dinner rolls that taste just as fresh the next day. Does this make you want to be my neighbor? There are a few lots left :).

Crescent Rolls ...........as seen at the changeable table

(Printable Version)

Ingredients:

2 Tbs yeast

1/4 cup + 1 Tbs warm water

1 cup milk

3 eggs

1/2 cup sugar

1/2 cup canola oil

Abt 5-1/2 cups flour

2 tsp salt

Directions:

In a small bowl, combine the yeast and water. Allow to stand about 10 minutes till it becomes foamy.

Meanwhile heat the milk in the microwave until hot, but not scalded.

In the bowl of your mixer - beat the eggs and sugar.

Stir canola oil into the warm milk, then add to the egg/sugar mixture in the mixing bowl. (This prevents the milk from “cooking” the eggs)

Add the dissolved yeast, mixing well.

Now begin adding just enough flour that the dough begins pulling away from the sides of the mixing bowl. Don’t over-flour. (You may want to stop the mixer and clean down the sides occasionally with a spatula)

*Note: At this point - I refrigerate the dough for convenience, to use later.

If you are refrigerating the dough first, knead on countertop till smooth. Divide into three equal portions. Knead each portion until it forms a perfectly smooth ball. (This will make it very easy to roll each portion out into a circle to form the crescents)

Place balls of dough on a greased baking sheet, cover with plastic wrap and refrigerate for up to two days.

(If you want to use the dough immediately - cover it at this point, and allow it to rise until doubled)

When ready to form the crescents, remove from the refrigerator and roll each portion into a circle the size of a large dinner plate.

Using a pizza cutter, cut into eight sections as shown.

Roll from wide end toward the point.

Form into crescent shapes, curving slightly towards the center.

Place point side down on greased baking sheets. Three across, and eight down will fill your standard baking sheet with twenty four rolls.

For cinnamon rolls, prepare a mixture of brown sugar and cinnamon - mixing well. Spread each circle of dough lightly with butter, then sprinkle with sugar/cinnamon mixture. Roll as directed.

For regular dinner rolls - let rise until double. Then bake at 400° for about 10-11 minutes, or until tops are golden brown.

For cinnamon crescents, let rise until double. Then bake at 350° for about 15-20 minutes. Drizzle hot rolls with powdered sugar glaze. Serve immediately.

Bagel Dogs

2011-05-07T01:34:00.000-06:00

This recipe is a twist on the usual Pigs in the Blanket. They taste like the Pretzel you can get in the Mall.

The bread has a slightly chewy texture like a homemade soft pretzel would have.

Bagel Dogs as seen at Real Mom Kitchen
(PRINTABLE VERSION)

2 cups water (110° F)
2 packages, active dry yeast
3 tablespoons sugar
3 teaspoons table salt
5 1/2 cups unsifted all-purpose flour (approximately I used 5 1/4)
12 quality all-beef hot dogs
2 teaspoons baking soda
1 egg yolk plus 1 tablespoon water, lightly beaten
Sesame seeds, poppy seeds and/or coarse salt for garnish

Pour the water into the bowl of an electric stand mixer and sprinkle with the yeast. Let the mixture stand about five minutes or until foamy, then stir in 3 tablespoons of sugar and the salt. Using the paddle attachment and with the mixer on medium speed, gradually add flour, beating until well-blended and smooth, until you have a stiff dough. Replace the paddle attachment with the dough hook and knead thoroughly until smooth and elastic in texture. Form the dough into a lump and place it into a lightly greased bowl. Turn the dough over to grease the top. Cover loosely with a kitchen towel and let rise in a warm place for about an hour or until doubled in size.
Once the dough has risen, punch it down and knead briefly to eliminate any air bubbles and turn the dough out onto a lightly floured board. Using a rolling pin, roll the dough out into a 12×9 inch rectangle or until it’s about a 1/4-inch thick, adding flour as necessary to keep the dough from sticking to the rolling pin or the board. Using a pizza cutter or sharp knife, cut 12 1-inch pieces of dough.
Dry the hot dogs thoroughly. Starting at one end of a hot dog, wrap the dough around overlapping slightly as you make your way to the other end. Place seam side down on a parchment lined baking sheet and repeat with remaining hot dogs and strips of dough. Cover loosely with a kitchen towel and let stand in a warm place for about 30 to 45 minutes.
Preheat the over to 400°. Fill a deep, heavy pot with water and add the baking soda. Bring to a gentle boil. Working 2 to 3 bagels at a time, carefully drop the bagel dogs into the boiling water, turning frequently with a slotted spoon or spatula, for about a minute. Lift out of the water and gently dry each bagel well on a kitchen towel and arrange about 2-inches apart on a parchment lined baking sheet, seam side down. Repeat with remaining bagel dogs.
Brush the bagels with the egg glaze and sprinkle on your garnish of choice. Bake for about 35 minutes or until nicely browned and crusty, turning the pan about halfway through (I didn’t turn my pan and I had to bake 3 dogs on another pan. they all wouldn’t fit on one sheet). Serve warm or let cool on a wire rack.

Makes 12 Bagel Dogs

Butterfinger BLizzard Cupcakes

2011-04-17T14:12:00.001-06:00

This recipe is definitely one of those Special Occasion type desserts. It is very rich and Yummy. The cupcake and filling make this recipe so good you could forgo the icing and top with plain whipped cream.(Yum)

The Butterfinger Icing takes it up a notch. You will be popular for sure when you make and share this treat!!

Butterfinger Blizzard Cupcakes from Your Cup of Cake

(Printable Version)

Caramel Sauce

6 tablespoons butter

¾ cup brown sugar

1 tablespoon water

pinch salt

1/3 cup plus 1 tablespoon evaporated milk

1 tablespoon vanilla

Chocolate Cake

Devil’s Food Cake Mix

3 eggs

½ cup water

¼ cup milk

½ cup oil

1 teaspoon vanilla extract

1 cup sour cream

½ can sweetened condensed milk

Caramel Sauce (homemade recipe above or store bought)

Butterfinger Buttercream 4 Butterfingers ¾ cup butter 4 oz cream cheese 1 ½- 2 ½ cups powdered sugar 1 tablespoon milk

Directions:

1. Preheat oven to 350 degrees and line muffins tins with cupcake liners.

2. If not using store bought caramel, make caramel by heating the butter, brown sugar, water and salt and let boil for 3-5 minutes while stirring constantly. Remove from heat, pour in evaporated and stir in vanilla. Set aside.

3. Cake: Lightly beat eggs, water, milk, and oil together. Stir in vanilla and sour cream and cake mix.

4. Fill cupcake liners ¾ full and bake for 13-18 minute or until a knife comes out clean.

5. While cupcakes are in the oven, mix sweetened condense milk and caramel sauce together. Pour into a squeeze bottle with a small tip if available.

6. While cupcake are still hot, fill with condensed milk/caramel mixture by pushing the tip of the squeeze bottle into them . It can look ugly because you will cover it up later. Or use a knife to cute out a shallow hole at the top of each cupcake and spoon mixture into the hole.

7. Keep cupcakes in airtight containers until ready to decorate.

8. Butterfinger Buttercream: Here comes the tricky part… Unwrap the Butterfingers and do your best to shave off the chocolate layer. Take the orange middles and crush in a bowl on in a plastic bag. Sift as much of the candy as possible. You want to get about ½ cup of orange Butterfinger powder. Make sure it is finely crushed so when you pipe it on the cupcakes it won't clog the opening of your tip.

9. Beat butter and cream cheese for 5 minutes. Add as much powdered sugar as desired and milk ( I used heavy cream). Add the sifted Butterfinger and beat well.

10. Pipe onto cooled cupcakes and use the chocolate shavings and the parts that were too big to sift to decorate.

Potato Salad

2011-04-09T19:32:00.001-06:00

With Easter around the corner I decided to try a few new recipes using boiled eggs. I found this potato salad recipe on the Food Network site. It is a recipe from the Neely's and goes perfectly with any BBQ fare. I liked that this recipe was scaled for 6 servings perfect when you are not feeding a crowd.

Grandma Jean's Potato Salad

(Printable Version)

Recipe courtesy The Neelys

6 servings

Ingredients

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt

Directions

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight. If salad is dryer than you like you can add 1/4 of mayo thinned with 2tbl of milk.

Pulled BBQ Chicken

2011-04-09T10:02:00.000-06:00

This is a great crockpot chicken recipe. I have also cooked it in the oven in a covered dutch oven at 300* for approx. 2hours. If you are looking for a good alternative to Sloppy Joes this is it . I served this with a great homemade crescent roll that I will post soon.

Pulled BBQ Chicken Recipe from Chelsea at mmmcafe

(Printable Version)

6 frozen skinless, boneless chicken breast halves

1 (12 ounce) bottle barbeque sauce (I used Sweet baby Ray's)

1/2 cup Italian salad dressing

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

Cover and cook 3 to 4 hours on High or 6 to 8 hours on low. Serve over rice, quinoa, or on hoagie rolls.

Serves 8.

Fettuccine Alfredo

2011-03-31T06:10:00.000-06:00

I needed a fairly quick dinner with little prep so I turned to my Food Nanny Cookbook and decided on this yummy Fettuccine recipe. It did not disappoint. I was able to utilize the Spinach from my Bountiful Basket this week. Dinner was on the table in 25 minutes!!

Fettuccine Alfredo

(Printable Version)

Ingredients:

1/2 Cup butter

3 oz. cream cheese

1 pint heavy cream

1 teaspoon garlic powder

1/2 cup grated parmesan cheese

Salt and Ground Pepper

1 pound uncooked fettuccine

1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to boil. Decrease the heat and simmer stirring often,while you cook the pasta.

2. Cook the pasta according to the directions on the package, drain.

3. Stir the Parmesan Cheese into the sauce and season with salt and pepper to taste.

4. Toss the sauce and pasta in a large bowl and serve immediately.

Variations:

For Chicken Alfredo stir-fry bite size chunks of chicken in 1 Tablespoon olive oil until cooked and add to the sauce.

If you are a seafood lover toss the sauce with medium cooked shrimp or chunks of crab.

If you want to add Spinach like I did in the photo above Heat 1 tablespoon of olive oil in a saute pan and add 3 cloves of crushed garlic and 1 lb of fresh spinach and 1/4 chicken broth..heat until wilted. Toss with the pasta and sauce.

Spicy Shredded Pork

2011-03-30T10:22:00.000-06:00

We love Mexican food and Sweet Pork Salad is one of our favorite meals.This pork has a great flavor and works well with all the components of a "Cafe Rio" style meal. It is not as sweet as the Sweet Pork Recipe I have posted before but it is equally yummy . This one works well in the crock pot too.

Spicy Shredded Pork from the Pioneer Woman

(Printable Version)

Ingredients

4 pounds (up To 7 Pounds) Pork Shoulder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 Tablespoon (to 2 Tablespoons) Salt
1 Tablespoon (to 2 Tablespoons) Salt
Pepper To Taste
3 cloves (to 4 Cloves) Garlic
1 Tablespoon (to 2 Tablespoons) Olive Oil
2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
¼ cups Brown Sugar
1 whole Onion
Lime Wedges

Preparation Instructions

Rinse and pat dry the pork shoulder.

To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender.

Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Now rub it into ethe meat, tucking it under folds an in crevices.

Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.

When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.

Serve with warm tortillas, lime wedges, sour cream, pico de gallo

Honey Garlic Chicken

2011-03-29T13:41:00.002-06:00

We made this great chicken with a basic fried rice and the family really enjoyed it. Living in Middleton we are limited on take out options and are trying a few new Chinese Food recipes on the menu. This was really easy and came together in minutes.

HONEY GLAZED CHICKEN

(Printable Version)

10 boneless skinless Chicken Thighs

SAUCE:

1 c. honey
1/2 c. soy sauce
2 tbsp. ketchup
1 tbsp. chopped garlic
Salt and pepper

Place chicken pieces in glass baking dish. Salt and pepper both sides of chicken. Prepare sauce by mixing together honey, soy sauce, ketchup and garlic.Pour over chicken. Bake at 350 degrees for about 1 - 1 1/2 hours, until crispy brown. Serve with white rice or fried rice. Preparation time about 15 minutes.

Cinnamon Pull apart bread

2011-03-25T08:41:00.001-06:00

When I saw this recipe on Annie's Eats I knew I would be making it immediately ( okay it was 12 hours later).The kids are off on Spring Break and enjoyed this for Breakfast this morning. It is a great breakfast/brunch bread. Tastes alot like a cinnamon roll. You could drizzle icing but we thought it was perfect just they way it was. Enjoy!

Cinnamon Sugar Pull-Apart Bread

(Printable Version)

Yield: one 9 x 5" loaf

Ingredients:

For the dough:

2¾ cups all-purpose flour, plus more as needed

¼ cup granulated sugar

2¼ tsp. instant yeast

½ tsp. salt

4 tbsp. unsalted butter

1/3 cup whole milk

¼ cup water

1 tsp. vanilla extract

2 large eggs

For the filling:

4 tbsp. unsalted butter

1 cup sugar

2 tsp. ground cinnamon

½ tsp. nutmeg

Directions:

To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook. Combine the butter and milk in a small saucepan and heat just until the butter is melted. Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer. Add the milk mixture, water, vanilla and eggs to the mixer bowl. Mix on low speed until a cohesive dough forms. Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky. Knead about 3-5 minutes. Transfer the dough to a lightly oiled bowl, turning once to coat, and cover. Let rise in a warm place until doubled in bulk, about 1 hour. (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight. Let stand at room temperature 30 minutes before proceeding.)

While the dough rises, add the butter to a small saucepan and melt until browned. Set aside. Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.

Transfer the dough to a lightly floured work surface and gently deflate. Roll into a ball, cover with a clean towel and let rest for 5 minutes. Roll the dough out into an approximately 12 x 20-inch rectangle. Brush the dough with the browned butter. Sprinkle the cinnamon-sugar mixture over the dough in an even layer. (Yes, really, use all of it.)

Lightly grease a 9 x 5-inch loaf pan. Slice the dough vertically into 6 even strips. Stack the strips on top of each other and again cut again into 6 equal slices. Stack all the squares on top of each other and set into the prepared loaf pan. Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.

Preheat the oven to 350˚ F. Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown. (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.) Remove from the oven and let rest in the pan 20-30 minutes. Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate. Serve warm.

Frosted Marshmallow Brownies

2011-03-22T18:33:00.001-06:00

Marshmallow Chocolatey Goodness...Enough Said :0)

Frosted Marshmallow Bars from Baking Blonde

(Printable Version)
3/4 cup butter
1 1/2 cup sugar
3 eggs
1 tsp vanilla extract
1 1/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
3 TBS baking cocoa
3-4 cups mini marshmallows

Preheat oven to 350.
Lightly grease a 9×13 pan with PAM
In a mixing bowl, cream the butter and sugar. Add eggs and vanilla beat until fluffy.
In a small bowl combine flour, baking powder, salt and cocoa. Stir to combine. Add the flour mixture to creamed mixture. spread in greased 9×13 pan.
Bake for 17-20 minutes. Remove from oven and sprinkle with marshmallows, return to oven 2-3 minutes, or just until marshmallows are soft.
Remove from oven. Using a knife dipped in water spread the metled marshmallows evenly over bars.

Frosting
3/4 stick butter
6 TBS Milk
1 1/4 cups sugar
1/2 cup mini marshmallows or 4-6 large marshmallows
1/2 cup Chocolate chips (maybe up to 3/4 cup depending how chocolatey you want it)

Combine ingredients (except marshmallows and chocolate chips) in medium saucepan and melt over medium low heat. Stir constantly until combined. Bring to a boil and boil for 1 minute.
Add marshmallows and chocolate chips
Stir until marshmallows and chips are melted.
Remove from heat. Allow to cool and thicken slightly (can set in sink of cold water to speed up process). Pour and spread over marshmallows on bars.
Allow to cool before cutting and serving.

The Best Buttercream Frosting

2011-03-16T09:04:00.001-06:00

I have made soooo many cupcakes the last few weeks 16 dozen to be exact ... that is 192 cupcakes but who's counting right. This is by far my very favorite frosting. It is creamy and smooth and easy to work with. Try it the next time you need forsting. You will never use a canned frosting again ;)

Quick Vanilla Buttercream Frosting

(Printable Version)

from melskitchencafe.com

*Makes about 4 cups of frosting

½ cup (1 stick, 8 tablespoons) butter, softened to room temperature

3 ounces cream cheese, softened to room temperature

16 ounces powdered sugar (about 3 ½ cups)

¼ cup heavy cream

1 teaspoon pure vanilla extract

In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.

For a chocolate butter cream you can add 4 oz of melted chocolate or 1/2 C. of cocoa.

Enjoy!

Red Velvet Cake

2011-03-07T07:05:00.000-07:00

I finally mad a Red Velvet Cake....I was always afraid of the amount of food coloring used. I saw this recipe on Bakerella and decided it was time. I am going to make red velvet cupcakes next. This is a very moist cake with a yummy cream cheese icing.

Red Velvet Cake

(printable version)

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

Preheat oven to 350 degrees.
Grease and flour two 8 inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
Bake for about 30 minutes or until a toothpick inserted comes out clean.
After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
Then make the frosting.

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

Sift sugar and set aside.
Beat cream cheese and butter on high until creamy. Add vanilla.
Then, add the sugar in batches. Scrape down the sides in between each addition.
And frost away.

45 Minute Bread Sticks

2011-02-09T18:40:00.001-07:00

If you are looking for a great breadstick recipe and are a little short on time just start this dough and continue to prep your dinner. Start to finish these light and tasty breadsticks are finished in 45 minutes.

This recipe will be used often in our home. I found this great recipe here.

Quick and Easy Breadsticks

(Printable Version)

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
3 1/2- 4 C flour
1/4 C butter
3/4 C grated Parmesan or mozzarella cheese
Johnny's Garlic Seasoning (or seasoning of choice)

1. Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes.
2. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes.
3. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet).
4. Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape.
5. Spread the dough out flat onto the pan until it reaches all of the edges. Doing all of the spreading and cutting of these bread sticks, in the pan makes cleaning up your counter so much easier!
6. Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle the Johnny's Garlic Seasoning all over the dough, and then the Parmesan cheese.
7. With a pizza cutter cut the dough into three rows lengthwise, and then into about 12 little height wise rows.
8. Put the pan into a 170 degree oven for about 7-10 minutes. The breadsticks should rise about 1 inch.
9. Turn you oven up to 350 and bake for about 12 minutes, or until golden brown.
10. When they come out of the oven let them sit and rest again for about 5 minutes. Then redefine your cutting lines with the pizza cutter.

Chicken Tortilla Soup

2011-01-31T07:23:00.002-07:00

My husband has been asking for Chicken Tortilla Soup soup so I made this version on Saturday. The result was great. My husband ate 3 of the 4 servings this recipe made. I think adding white beans would be awesome. This recipe will be a keeper as I was able to use corn from our garden that was frozen at harvest as well as my home canned salsa. You could use canned chicken if you needed to.

Chicken Tortilla Soup

(Printable Version)

serves: 4

2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lime juice
2 cups chunky salsa (I used my home canned salsa)
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese
(optional)

Directions:
1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lime juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Banana Roll

2011-01-29T16:35:00.002-07:00

Do you ever grow tired of making banana bread with your "Ripe" bananas? If so then you must try this recipe.

I found it at a recipe blog called Pinch my Salt. She simply omitted the spices and pumpkin from a pumpkin roll recipe and added BANANA'S!!!! Genius in my opinion. This is a great recipe when you have extra bananas lying around. I added 1 tsp of cinnamon to the cream cheese mixture YUMMY!!

Banana Roll
(PRINTABLE VERSION)
Cake:
Powdered sugar
3/4 C. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3 eggs
1 C sugar
2/3 C. mashed banana (2 medium bananas)
Filling:
1 pkg. (8 oz.) cream cheese, softened
1 C. powdered sugar, sifted ( I added 1 tsp of cinnamon )
6 T. butter, softened
1 t. vanilla extract
1/4 C. powdered sugar (optional)
1. Preheat oven to 375°F. Grease 15×10 inch jelly-roll pan (also known as half sheet pan); line with parchment or waxed paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
2. In a small bowl, whisk together flour, baking powder, baking soda.
3. In a large bowl combine eggs and sugar; beat until thickened. Add banana; beat until well mixed.
4. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
5. Bake in preheated 375 degree oven for 13 to 15 minutes or until center springs back when lightly touched.
6. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack (will take at least an hour).
7. When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
8. When cake has cooled completely, unroll and spread with filling (or your favorite cream cheese frosting) then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour (overnight is best).
9. When ready to serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired (sift the sugar through a small mesh strainer for a nice presentation). Cut into slices.

Mini German Pancakes

2011-01-28T08:19:00.000-07:00

This is a great option to the traditional style of german pancakes. It is great for kids. I used a mixed berry jam on this batch.

Mini German Pancake Recipe
As seen on Make and Takes
(Printable Version)
makes 24 muffins or fills a 9×13 baking pan
(Printable version)

1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
1 tsp vanilla
dash salt

Preheat oven to 400* and grease your muffin tin I like to mix all the ingredients in my blender. I have tried to whisk it or even use my small electric mixer, but a blender seems to do the best job getting it smooth. Pour the mix into your greased muffin tin ( I used about 1/4 cup per muffin)

Bake them for 15 minutes in a 400* oven, or until puffy and golden on top. Use a knife to pop or pry them out, hopefully they were greased well enough and should pop right out. They puffiness will die down as they cool, and they become more like a cup.

Top with syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. I used mixed berries topping on this batch.

Farm Style Spaghetti and MeatBalls

2011-01-26T11:03:00.001-07:00

I stumbled across this recipe and had to try it. It is definitely "Farm Food" and not the type of spaghetti you would see in an Italian Restaurant. The Sauce is definitely "soupy" but when tossed with the Pasta its perfect.

I used Whole Wheat Spaghetti and the kids didn't notice. Parker my 10 year old likes this version of Spaghetti the best. He has requested it for lunch the last 2 days!! This flavor of this Spaghetti reminds me of the kind my mom made growing up.

Spaghetti and Meatballs from Dine and Dish

(printable version)

The sauce on this dish is not a thick and chunky sauce like many of you might be used to. It is a light, “soupy” sauce, which complements the seasoned meatballs and pasta perfectly, in my opinion!

For the meatballs

2 pounds ground beef
1 envelope Lipton Onion Soup Mix (I only used half a package)
1 egg
1/2 cup breadcrumbs
1 1/2 teaspoons Italian Seasoning

Using your hands, combine all the ingredients until well blended. Pinch off pieces of the meat mixture and shape into meatballs. Place in a large stock pot or dutch oven, then follow remaining instructions.

For the sauce:

1 Large can (I believe it is 29oz) Hunt’s Tomato Sauce
1/2 of can of water
2 Teaspoons Italian seasoning
1 envelope Lipton Onion Soup Mix
1 pinch ground cloves (don’t skip this… it is her “secret” ingredient)

In a large bowl, stir together sauce ingredients. Add to the stock pot with the meatballs and stir. Bring sauce to a boil, stirring occasionally. Reduce heat to medium low, place the lid on the pot, and cook until meatballs are cooked through. Depending on the size of your meatballs, this will be 30-45 minutes. (You can simmer this over low heat on your stove for a longer period of time, just remember to occasionally stir.).

Serve over thick spaghetti. Make sure to reserve a small amount of your pasta water and toss with your spaghetti after draining. This will help the sauce to stick to the pasta. Now, tuck your napkin in your shirt and enjoy!

Malted Milk Chocolate Chip Cookies

2011-01-22T13:38:00.002-07:00

I think I found the perfect Valentine cookie for this year. I was surfing the net for cookie recipes and stumbled upon this recipe at Cookie Madness. I made a few changes and came up with a chocolate chip cookie that is to die for!! It is a crunchewy cookie that has a hint of Malt and is sure to be a hit .

Malted Chocolate Chip Cookies (Printable Version)
adapted from Cookie Madness
1 cup butter
1 1/4 cups light brown sugar, packed
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 teaspoon vanilla
1 large egg
2 1/2 cups flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips
1 cup Heath toffee baking bits (optional)
Preheat oven to 350 degrees F.
In a mixing bowl, beat together butter, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes. Mix in egg.
In a small bowl mix flour, baking soda, and salt. Gradually add to creamed mixture.
Stir in chocolate chips
Shape into 1 1/2 to 2 inch balls; place about 3 inches apart on ungreased baking sheets.( lined my sheets with parchment paper )
Bake for 10 to 12 minutes or until golden brown.
Cool for 2 minutes on pan before removing to wire racks to cool completely.

Cinnabun Coffee Cake

2011-01-21T08:29:00.001-07:00

This is a great recipe if you are looking for a brunch item and you are short on time (perfect in my opinion). My husband thought this was great!!

Cinnabun Cake (printable version)

(from My Sisters Cafe)

3 cups flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
4 T. butter, melted

Step 2

2 sticks butter, softened
1 cup brown sugar
2 T. flour
1 T. cinnamon
2/3 cups nuts, optional

icing:
2 cups powdered sugar
5 T. milk
1 teaspoon vanilla

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from center.
Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Whole Wheat Bread

2011-01-15T16:16:00.004-07:00

I came across this whole wheat bread recipe and have made it twice this week. It is similar to my mom's recipe but uses dough enhancer and wheat gluten that extends the life of the bread and makes it lighter and not crumbly. We enjoyed this version. Thanks Jaimie.

Whole Wheat Bread

Printable Version

As seen at Jaime cooks it up
Yield: 5 loaves
Time: 1 1/2 hours
6 C hot water
2/3 C sugar (or honey)
2 T salt
2/3 C oil
2 T dough enhancer
5 heaping T vital wheat gluten (wheat gluten and dough enhancer can be purchased at most Walmart stores. It's usually found on their new Food Storage Isle) I order mine off King Arthur's Website
3 heaping T yeast (I use active dry if you use instant yeast you only need 3 T)
12-15 C freshly ground wheat flour (approx. 10 C wheat kernels)

1. Grind up your wheat.
2. While the wheat is grinding away put the first six ingredients into your mixer. Make sure the water is hot.
Dough enhancer and wheat gluten used to be difficult to find, but now most grocery stores carry them. I have even found them at Walmart recently on their food storage isle. If you are not planning to go through them very quickly I would store them in the freezer.
3. After the wheat is ground add 3 cups of the ground flour into your mixer and let it mix on low for 1 minute.
4. Add the yeast.
5. Keep adding the flour one cup at a time until the dough scrapes the edges of the mixer clean.
6. Mix on high for 10 minutes.
7. Let the dough rest in the bowl for 5 minutes.
8. Spray 5 medium sized loaf pans with cooking spray.
9. Separate the dough into 5 equal parts and place in the pan. Pick each loaf up and smack it to get the air bubbles out.
10.place it back in the pan.
11. Put in a warm 170 degree oven and let rise for about 20 minutes, or until the dough has risen 1 inch above the edge of the pans.
12. Turn oven up to 350 degrees, leave the loaves in while the oven temperature rises. Bake for 25 minutes. (The 25 minutes includes the time it it takes for the temperature to rise)
13. Let the loaves cool on a wire rack. After about 5 minutes you can slice into a loaf for that first wonderful slice of hot bread from the oven. I slice and store the remaining loaves in freezer.

Grandma's Orange Rolls

2011-01-15T10:19:00.000-07:00

I came across this version of Orange Rolls in an old family History book . It was fabulous !!

Orange Rolls

(printable version)

2 packages dry yeast (4 1/2 tsp.)

1/2 cup warm water

1 TB sugar

Combine in a large bowl. Let sit until frothy, about 10 minutes.

1 cup scalded milk

1/2 cup butter

1/2 cup sugar

3 eggs, beaten

5 cup flour

1 tsp salt

Melt the butter in the warm milk. Mix milk/butter mixture, sugar, yeast mixture, eggs and 1 cup of flour. It will be a very loose "dough".

Let rise 1 hour, or until light and bubbly. Mix remaining flour with 1 tsp. salt. Add to dough.

Stir well, then knead lightly until smooth. Place dough in a greased bowl, turning once to evenly grease dough; cover, let rise until dough doubles in size.

While the dough is rising, mix the Orange Filling.

ORANGE FILLING

1 cup butter, softened

1 1/2 cups sugar

3-4 grated orange rinds

Divide dough in half. Roll each half into a rectangle, 1/4 to 1/2 inch thick.

Spread Orange Filling evenly over dough. Roll up dough like a jelly roll, and cut horizontally into 1" thick slices. Place in well-greased muffin tins. Let rise until rolls double.

Bake 10 minutes at 400. Makes 3-4 dozen rolls!

I topped mine with a simple icing glaze and instead of vanilla I added orange juice.

4tbls of melted butter , the juice and rind of 1 small orange and powdered sugar to get the consistency you desire .. Enjoy

Sweetened Cream filled Crepes

2010-12-27T13:57:00.002-07:00

My 8 yr old daughter got me a crepe maker for Christmas. This recipe it the first of many to come. Thanks Alex !!!

Recipe: Basic Crepes

(Printable Version)

(courtesy InnCuisine.com)

1 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
1/2 cup lukewarm water
4 large eggs
4 tablespoons melted, unsalted butter
to turn these into Basic Sweet Crepes, add 3 tablespoons of granulated sugar to the flour & salt mixture when preparing (instructions below)

Yield: Approximately 2 dozen crepes when using a 7 & 1/2 inch crepe pan or skillet.

Assembly

Combine flour and salt in a food processor and briefly process (if you’re making Basic Sweet Crepes, add the sugar at this time as well).

In a medium-sized bowl or large container with spout (makes for mess-free pouring), stir together milk, water and melted butter; add eggs and mix with a fork or whisk until well blended. With the food processor running, carefully add this mixture to the dry ingredients by pouring down the feed tube and processing until the batter becomes smooth.

Let the batter rest (covered and in the refrigerator) for at least 30 minutes, or pour into an airtight container and refrigerate for up to 2 days.

When you are ready to cook, heat a 7 to 8 inch crepe pan or non-stick skillet over medium to medium-high heat. While some cooks prefer to grease their crepe pan or skillet with melted butter or non-stick cooking spray, I suggest skipping the extra butter by using a pan or skillet that’s already well-seasoned and/or made of high quality, non-stick material.

When your pan/skillet reaches optimum temperature (use approximately the same heat you would to make pancakes), lift the pan from the heat and pour in just enough (pre-stirred) batter (2-3 tablespoons) to cover the bottom of the pan in a thin, even layer when you rotate it in small, controlled circles. Experiment with this movement. While it may seem odd at first, you will quickly learn to spread the batter evenly and perfect this process. When the bottom of the pan is covered, stop circling and return the pan to heat.

As the batter begins to set, i.e. the underside cooks to a pale, golden brown and the topside begins to bubble and sweat about (30-45 seconds,) gently turn the crepe over using a spatula, the edge of a spatula and your fingers (taking care not to burn yourself), or gently flip the crepe using the pan handle and some fancy wrist action (although I don’t suggest this method unless you are an experienced flipper).

After turning the crepe, cook briefly on the opposite side, approximately 15 seconds or until just speckled with a pale, gold pattern. Finished crepes (the second side will always be lighter than the first) should exhibit a lightly colored, gold, lacy pattern.

Continue with this process, stirring the batter before pouring each crepe, until you have used all the batter.

As you finish cooking each crepe, stack them on a plate between sheets of parchment paper to prevent sticking. If necessary (and only if using an oven-safe plate), you can place the finished crepes in a low-temperature warming drawer for a short period of time. Finished crepes may be served immediately or allowed to cool, wrapped airtight and frozen for up to 1 month.

Sweet Cream Filling

1 8oz package of cream cheese

1 pint heavy cream

1 cup sugar

fresh fruit or jam

Beat cream cheese with 1/2 pint of heavy cream and 1/2 C. sugar until smooth.

In another bowl beat the rest of the heavy cream and sugar until stiff like heavy whip cream. Fold into the cream cheese mixture.

Take a prepared crepe and put few spoonfuls of cream filling add fresh fruit or a drizzle of jam and roll up.

Top with more cream filling and fruit. Enjoy !!!

Fudge

2010-12-27T10:18:00.000-07:00

Let's just say that we made lots of treats over Christmas and I realized I did not have a post for fudge ... so here it is. The Classic Fantasy Fudge recipe right off the jar of marshmallow creme . The recipe for the carmels pictured above can be found here.

Fantasy Fudge

(Printable Version)

Ingredients

3 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

1 12 oz bag of semi sweet chocolate chips

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 cup chopped PLANTERS Walnuts

1 tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.

POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Cinnamon Bear Popcorn

2010-12-13T10:57:00.003-07:00

I made this great treat to take to some of our neighbors . They loved it!!! It is great and easy to prepare.

I switched out the cinnamon bears for gum drops on a second batch and the results was EQUALLY yummy. Thanks Jaimie for sharing this recipe

Cinnamon Bear Popcorn as seen at www.jamiecooksitup.blogspot.com

Printable Version

24 C popped popcorn (1 C unpopped)
1 16 oz bag cinnamon bears
1 C butter
1/2 C corn syrup
1 1/2 C sugar
1 t vanilla
4 C mini marshmallows
red food coloring

1. Pop up your popcorn. Sprinkle it with just a bit of salt and set it aside.
2. Snip your cinnamon bears up with a pair of kitchen scissors.

3. In a medium sized sauce pan combine the butter, corn syrup and sugar. Heat it over medium to a boil. Reduce heat to low and cook for 5 minutes.
4. Remove it from the heat and add your vanilla, marshmallows and red food coloring.
5. Isn't that a fun pretty color! You could of course add more food coloring for a darker pink. Mix it all around to get everything melted in and combined.
6. Stir in the bears.
7. Add the mixture to your popped popcorn. Stir it all around until well combined.

Chicken Chow Mein

2010-12-08T20:27:00.001-07:00

Like many of you we have been cooking lots of treats this Holiday Season. I was searching for a good recipe that would be healthy and liked by all members of my family. I was browsing some of my favorite recipe sites and found this recipe. It tastes fresh and is not at all greasy like some Chinese food can be. It could be very weight watcher friendly if you left our the rice and Chow Mein noodles. Try this recipe when you are feeling overloaded with sugar. You'll be glad you did.

Chicken Chow Mien

As seen at Jaimie Cooks it up
(Printable Version)

2 T olive oil

2 onions

2-3 C celery

2-3 C bean sprouts

1 8 oz package mushrooms

4 chicken breasts

salt and pepper

3 C water

3 Chicken bullion cubes

2 T soy sauce

1/2 t sugar

3 T cornstarch dissolved in 1/3 C water

Hot rice

Chinese Noodles

1. In a large skillet heat 1 T olive oil. Cut up the chicken breasts with a pair of cooking scissors. Add them to the pan and sprinkle with salt and cracked pepper. Cook over medium heat until the pieces are golden brown. This golden brown color is going to add some delicious flavor to your chow mien.

2. While the chicken is getting itself beautifully browned you are going to be chopping up your veggies. The long noodle like things pictured at the far left are bean sprouts. You can find them at any grocery store, though (Jaimie didn't recommend buying them at Walmart. They sale them in a prepackaged bag, and are very rarely fresh) Albertsons has the best quality I have found. I always make this the same day I purchase the bean sprouts....they do not keep very well.

3. When your chicken is browned, set it aside. Add 1 T olive oil to the same skillet you cooked the chicken in. Add your veggies and cook on medium heat for about 15 minutes, or until the veggies are crisp tender.

4. While your veggies are cooking put the water, bullion, soy sauce, and sugar in a small sauce pan. Heat until boiling, and add the cornstarch/water mixture. Stir it in thoroughly. The sauce should thicken quickly. Set aside.

5. When your veggies are done, add the chicken and the sauce back into the skillet with the veggies. Heat through and serve with rice and Chinese noodles

Baked Creamy Chicken Taquitos

2010-12-08T13:27:00.001-07:00

We made this great recipe. I will decrease the amount of chili powder and use a colby jack cheddar instead of the pepperjack the next I make them. my kids thought they were a little too spicy.

Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com

(Printable Version)

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder (Cut this in half for a milder flavor)
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese (use colby jack or cheddar if you want a milder dish)

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

French Toast Cups

2010-11-27T08:50:00.000-07:00

My Sister Haven and I were talking the other day and she asked me if I had ever made these "French Toast Cups". I had not tried them and decided that it would be a perfect pre-sledding breakfast. I did not have any sausage on hand so I opted for bacon and the results we delicious . This is a great Brunch item.

Maple and Sausage-Stuffed French Toast Cups (as seen on Rachel Ray)

(Printable Version)

Ingredients

Butter, for the muffin tins
3 eggs
1 tablespoon (a splash) milk, (eyeball it)
2 teaspoons (about half a palmful) cinnamon
A dash of vanilla extract
A few grates fresh nutmeg
6 slices white or wheat sandwich bread
Topping: (I just diced up some bacon and tossed it with maple syrup)
1 1/2 cups maple syrup
1 cinnamon stick
2 tablespoons EVOO - Extra Virgin Olive Oil
1 pound country breakfast sausage, casings removed if links
3 McIntosh apples, skins left on, cored and chopped
1/4 cup fresh apple cider

Yields: 6 servings, as a brunch item

Preparation

Preheat oven to 375ºF.

Rub the inside of each cup of a 6-cup muffin tin with butter and set aside.

In a medium-size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg.

Cut a slit in the corner of each slice of bread from the middle of the slice to the edge. Dip each slice of bread in the egg mixture then lightly press it into a cup of the muffin tin, overlapping the pieces where you cut the slit to make it fit into the cup without tearing.

Bake the French toast cups for 12-14 minutes, until they're light golden brown.

Pecan Pie Bars

2010-11-26T08:29:00.001-07:00

I made these great Pecan Pie Bars for our Thanksgiving Feast . I initially went searching for a bar option because I ran out of "Pie Pans" due to making 6 Pumpkin Pies. This version was fabulous. I don't think I will make it in pie form again. It serves up nicely and will leave you wanting more.

Pecan Pie Bars (printable version)

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
3/4 cup butter or margarine, cut up
1 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 large eggs, lightly beaten
2 1/2 cups finely chopped pecans
1 teaspoon vanilla extract

Preparation

Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13" x 9" pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350° for 17 to 20 minutes or until lightly browned.

Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350° for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars.

Christmas with Southern Living 2000, Oxmoor House, JANUARY 2000

Pumpkin Pie Squares

2010-11-22T04:33:00.001-07:00

If you are looking for a twist on the traditional pumpkin pie but are not quite in the mood for a cobbler this is the perfect recipe for you. The addition of eggs to the pumpkin gives this dessert a lighter,fluffier texture. My husband really enjoyed this version.

Pumpkin Pie Squares from Sisters Cafe

(Printable Version )

Crust:

1 box yellow or spice cake mix, reserve 1 cup for topping

1/2 cup melted butter

1 egg

Filling:

1 29oz can pumpkin (I used Libby's-make sure it is pure pumpkin, not pumpkin pie mix)

1.5 cups evaporated milk

1.5 cups sugar

4 eggs

1 t. salt

2 t. cinnamon

1 t. vanilla

1 t. ginger

1/4 t. cloves

Topping:

Reserved 1 cup dry cake mis

1/4 cup sugar

1 t. cinnamon

1/8 cup butter

Preheat oven to 350. Lightly spray a 9x13 pan with non-stick cooking spray. In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter and egg. Spread into greased pan. For the filling, mix all ingredients well and pour over crust mixture in pan. For the topping, mix together reserved cake mix, sugar, cinnamon and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture. Bake 1 hour or until a nice inserted in the middle comes out clean. (I just poke it with a knife and make sure it comes out clean). Chill and serve with real whipped cream.

Cowboy Spaghetti

2010-11-12T20:15:00.002-07:00

I wanted to try a new recipe that my family would be sure to enjoy. I came across this great spaghetti recipe. It is a great alternative to traditional spaghetti. It has a nice smoky flavor with a touch of spiciness. This a great hearty "CowBoy" meal.

Cowboy Spaghetti as seen on BlogChef

(printable version)
Ingredients:
1 lb spaghetti noodles ( I used whole wheat spaghetti noodles)
1 tablespoon olive oil
3 slices smoky bacon (chopped)
1lb ground beef
1 medium onion
4 garlic cloves (minced)
Ground black pepper (to taste)
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
½ cup beer ( I used apple juice in stead of the beer with great results)
1 (14 ounce) can fired roasted diced tomatoes
1 (8 ounce) can tomato sauce
shredded cheddar cheese
green onions (chopped) (i didn't have these so I sprinkled a few dried chives)

Cooking Instructions:

Step 1: Cook spaghetti noodles according to package directions. Drain and set aside. This can be done while you’re making the sauce. Heat a large deep skillet to medium-high heat. Add olive oil and add bacon. Fry bacon until crisp, remove with a slotted spoon and drain on paper towels.
Step 2: In the same skillet add ground beef and chop up with a spatula or metal spoon while cooking. Cook until the beef is browned. Add onions and garlic, stir into the meat. Season with salt, pepper, hot sauce and Worcestershire sauce. Add the beer to the pan and stir in. Cook for 5-6 minutes and stir in tomatoes and tomato sauce. Cook for an additional 2-3 minutes.
Step 3: Add spaghetti noodles to the meat and sauce and combine. Top with shredded cheddar cheese and green onions.
(Makes 4 Servings)

Bakery Style Peanut Butter Cookies

2010-11-08T17:32:00.001-07:00

Today I was surfing the net looking for a new cookie recipe to try for an after school treat for the kids and I came across this yummy cookie. I had all the ingredients and decided to go for it. I am glad I did. This is definitely going to be kept on our favorite cookie list.

Peanut Butter Cookies as seen on Smitten Kitchen
(Printable Version)
The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine( for the record I used more than a Tablespoon)
Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Cinnamon Roll Pancakes

2010-11-07T07:45:00.001-07:00

I found this great pancake recipe at the Idea Room. They are fantastic your family will love them. Make sure to double the recipe because they disappear quickly. We enjoyed ours topped with buttermilk syrup. They would be great drizzled with icing. Try these today !!!

Cinnamon Roll Pancakes:

(printable version)

1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 tablespoons butter
1 egg, lightly beaten
1 tablespoon honey

Cinnamon swirl:

2 tablespoons melted butter
1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon flour

1. Mix all the ingredients together to make the pancakes and set aside. Preheat your pan or skillet and lightly grease it.

2. Make the Cinnamon Swirl mixture and place it into a a small bottle with a squirt nozzle or a small baggie with a snip in the corner.

3. Spread your batter into small pancakes on the griddle. Immediately add the cinnamon swirls.

4. Cook the pancakes until small bubbles form on the topside of the pancake and do not fill back in with batter.

5. Flip over the pancakes with a turner and cook for another 30 seconds to a minute.

My kiddos enjoyed these with buttermilk syrup. My husband thought they were great plain.

If you would like to drizzle icing instead of syrup try this one:

For the Cream Cheese Icing...
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:
2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 T. milk

Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.

For the Buttermilk Syrup try this:

Buttermilk Syrup

1/2 Cup butter
1 Cup Sugar
2/3 C. buttermilk
1 t. vanilla

1/2 t. baking soda.
Mix Butter, sugar and buttermilk together and boil 2 full minutes. Remove from heat. Add vanilla and baking soda.
Serve over pancakes. Makes 2 cups of syrup.

The Best Lemon Bars from All Recipes

2010-11-05T20:21:00.001-06:00

We tried this version of the classic lemon bars today and were glad we did. The lemon flavor was enhanced by the lemon zest. Make Sure to use Large lemons to get a Tart lemony flavor.....Enjoy.
The Best Lemon Bars from All Recipes

(printable version)

Ingredients

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
4 tablespoons all-purpose flour
2 lemons, juiced ( I used to large lemons and added the zest of 1 of them )

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1/12 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice and zest. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.

Orange Rolls

2010-10-30T12:06:00.011-06:00

When I saw this post from Melanie I knew I would be making them ... Fabulous is all I can say. They will definitely be a keeper in our home. ENJOY!!

Orange Sweet Rolls from My Kitchen Cafe

(PRINTABLE VERSION)

makes 12-14 rolls/twists

Dough:

¾ cup buttermilk, warm (pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)

6 tablespoons butter, melted and cooled

3 large eggs

4 ¼ cups flour

¼ cup sugar

2 ¼ teaspoons instant yeast

1 ¼ teaspoons salt

Orange Filling:

1/2 cup softened butter

1 cup sugar

2 tablespoons freshly squeezed orange juice

Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)

Orange Glaze:

1 1/2 cups powdered sugar

3 tablespoons freshly squeezed orange juice from about 1 orange

1/2 teaspoon grated orange rind/zest reserved from the filling above

For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.

Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.

For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.

When the dough is ready, turn it out onto a lightly floured counter and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.

Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan. Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.

Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.

Pumpkin Whoopie Pies .... Oh My !!

2010-10-08T09:59:00.000-06:00

If you are feeling like baking something with PUMPKIN then you must try this fabulous cookie/cake.
It was a big hit with everyone it tastes great even without the creamcheese filling. Enjoy
Pumpkin and Cream Cheese Whoopie Pies as seen on Our Best Bites
(PRINTABLE VERSION)
Original recipe from Baked: New Frontiers in Baking

Cakes

3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree
1 tsp. vanilla
2 eggs

Cream Cheese Filling

1/2 c. (1 stick) butter
1 8-oz. package cream cheese (you could use light)
3 c. powdered sugar
3 tablespoons maple syrup of 1/2-1 tsp. maple extract
1 tsp. vanilla

Preheat oven to 350.

Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined.

Using a 1 tablespoon scoop or a 1/2 tablespoon measure, drop the batter onto a baking sheet (lined, if possible, but not necessary), leaving about 1" between the batter. Try to keep the batter as circular as possible. Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean. Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack.

To prepare the filling, beat the butter on high for 1-2 minutes until smooth and fluffy. Add the cream cheese and beat until smooth. Add the powdered sugar, maple, and vanilla and beat until combined. Transfer to a large Ziploc bag and cut 1/2"-1" off the corner.

Flip the cakes over on a flat surface. Squeeze about 2-3 tablespoons of filling per large whoopie pie (less if you used a 1/2 tablespoon measure) onto every other cake. Top each pie with the remaining cakes. Serve immediately if possible; otherwise, these can be refrigerated in an airtight container. Makes about 30 large whoopie pies.

Sweet And Sour Sauce for Canning

2010-09-12T10:44:00.002-06:00

Okay so if you have an over abundance of tomatoes and you are not in the mood for salsa try this fabulous recipe out. Thanks to a friend "JEAN" for sharing this recipe. I used my food processor to chop the onions and tomatoes I left the green peppers in bigger chunks for all the great flavor but the ability for picky eaters to remove them .

MANDARIN SAUCE FOR CANNING
(printable Version)

MANDARIN SAUCE for canning  (A great sweet & sour sauce)
 
8C. blended tomatoes (wash blanch and peel them, throw in the blender
3 C. chopped tomatoes (peeled and chopped, added mostly for texture)
4 C. chopped onions

4 C. green peppers 
2-20oz. cans pineapple tidbits (save the juice to mix with the thickener)
5 C. sugar
8 TB. soy sauce
3 C. vinegar
1 C. Clear jell or ultra-jell 
1 C. cold water (to mix with thickener)
 
Put all ingredients together except pineapple juice and water and 
cornstarch.  Heat in large pan to boiling, stirring frequently.  
Gradually add the juice, water and clear jell/ultra jell that you have mixed 
together in a separate bowl.  Cook until thickened, stirring 
continually.  Fill your sterile canning jars, leaving 1/2" headspace.  
Put on lids tightly.  Process 35 minutes in water-bath canner.

For a quick meal heat up with some cut-up leftover meat and heat until nice and 
hot, serve over rice, and add some crunchy Chinese noodles if you want. It works well

with any sweet and sour dish.

Creamed Potatoes and Peas

2010-09-12T07:49:00.000-06:00

If your looking for a different potato dish to serve as a side this one is a good option. My oldest daughter shared this recipe on her blog. The good news is that it is also a very frugal recipe with no fancy ingredients.

Creamed Peas and New Potatoes ( courtesy of Budget Bites)

(Printable Version)

1-1/2 pounds (about 15) tiny new potatoes (we used yukon gold, just peel and dice them any potato would work)

1 to 1-1/2 cups fresh peas (we used frozen peas; this would also equate to about 1 or 1-1/2 pounds shelled peas)

3 Tbl sliced green onion

4 tsp butter or margarine (we prefer butter)

4 tsp flour

1 cup milk

(salt and pepper to taste)

Scrub potatoes; pare off narrow strip of peel around center of each. Cook in boiling salted water 15 to 20 minutes; drain. Meanwhile, cook peas and onion (I Preferred to saute my onion and add in with the peas after they were cooked )in small amount of boiling salted water 8 to 15 minutes; drain. Make a white sauce of butter, flour, dash salt, and milk.(Simply melt the butter and stir in the flour and cook for a minute or 2. Slowly stir in the milk wisk as you go and heat until thickened). Combine vegtetabes and sauce (and season with salt and pepper to taste). Serves 4 to 6.

German Pancakes

2010-09-10T16:04:00.000-06:00

This is a great version of German Pancakes. Enjoy we sure did!!

German Pancakes
(printable version)

Yield 2 9-inch pancakes.
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter
Heat oven to 400°F. Butter two 9-inch cake pans well. Put eggs in blender container, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes.

Crunchy Parmesan Chicken

2010-08-30T17:51:00.000-06:00

Looking for a great chicken dish and short on time. This dish is for you!!! Pair it with rice, pasta or fresh garden veggies and your family will love it. Check out the Food Nanny on Byu TV. She has some great recipes and ideas. Thanks to my friend Mary for sharing this with me.

Food Nanny's Crunchy Parmesan Baked Chicken

(Printable Version )

2/3 Cup Buttermilk or Buttermilk Ranch Dressing
2 Cups Plain Panko Crumbs
1/2 Cup grated Parmesan Cheese
2 Teaspoons garlic Salt
2 Pounds of boneless Skinless Chicken Breast Tenders
1/3 Cup butter
.

1. Preheat Oven to 400* Grease an oblong baking pan (I used a Pampered Chef stoneware Bar Pan)
2. Pour the buttermilk or ranch dressing into a wide, shallow dish or pie plate. Mix the Panko, parmesan cheese, and garlic salt in another shallow dish. Roll each piece of chicken in the buttermilk and then the panko mixture to coat.
3. Arrange the chicken pieces in the prepared pan. Melt the butter in a glass measuring cup in the microwave and drizzle over all the chicken pieces. Bake for about 30 minutes or until the chicken is tender and no longer pink. Sprinkle with Salt and Pepper to taste

Amish White Bread

2010-08-24T08:44:00.009-06:00

I went looking for a great 2 loaf white bread recipe and found this one . It was great addition to our Sunday meal. It is easy to make and has a slightly sweet taste.

Amish White Bread (printable version)

Ingredients

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour ( I used 5 )

Directions

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time.( This is important as the recipe called for 6 cups but I only ended up using 5 ). Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.

Swiss Steak

2010-08-05T18:05:00.000-06:00

We have been eating lots of garden veggies at our house the last two weeks. My son requested requested something with MEAT. This recipe was a compromise ,we used garden peppers and onions, I also added some fresh corn. This recipe fit the requests perfectly.

Swiss Steak (Printable Version)

Recipe courtesy Paula Deen

Ingredients

1 round steak (approximately 1 1/2 pounds), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 ounce) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips

Directions

Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper.

Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F.

Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.

Cucumber Salad

2010-08-02T08:00:00.002-06:00

Another garden fresh recipe for you to enjoy.

Cucumbers can vary in their level of bitterness. Usually the older the more bitter, and the seeds are often more bitter than the flesh. Once you cut into a cucumber, taste it. If bitter, scrape or cut away the seeds. You might also want to soak the chopped cucumber in salt water to help offset the bitterness. The cucumbers we get are usually fine as is, but I have had some bitter ones. With regards to peeling, we almost always peel our cucumbers, but there are some varieties with thin, mild peels that you don't need to peel. Taste first if there is a question.

Cucumber Salad

From Simply Recipes

(Printable Version)

Ingredients

1-2 large cucumbers (or 4-5 lemon cucumbers), peeled, quartered lengthwise, then sliced crosswise
1-2 Tbsp chopped fresh dill, basil, or Thai basil*( I used fresh basil)
2-3 Tbsp seasoned rice vinegar
Salt and pepper to taste

*To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.

Method

Combine all ingredients in a bowl, toss to coat. Serve immediately, or make ahead (up to a couple of hours) and chill.
Serves 2-4

Ratatouille

2010-07-31T19:28:00.001-06:00

Are you experiencing vegetable overload ? I am gratefully getting an ample supply of summer veggies from our garden. I sought out this recipe and substituted with the veggies I had on hand . The result was perfect. The kids thought it was great and then requested to watch the Disney movie "Ratatouille" before bed. This is a flavorful side or maindish. Enjoy!!

Ratatouille

(printable version)

John Ratzenberger's Ratatouille:

    ¼ cup extra-virgin olive oil
    1 large onion, chopped into chunks
    3 garlic cloves, minced
    1 small red bell pepper, cut into 1-inch squares
1 small yellow bell pepper, cut into 1-inch squares
1 small green bell pepper, cut into 1-inch squares ( I only had green today so I used 2)
   1½ pounds fresh tomatoes coarsely chopped (leave in skins and seeds or you can substitute 15 oz can of diced tomatoes)
   1 small can tomato paste
   ½ teaspoon dried thyme
   ½ teaspoon dried rosemary
   1 teaspoon dried basil
   1 dried bay leaf
   1 teaspoon salt
   ½ teaspoon pepper
   1 medium eggplant, unpeeled, cut into chunks (didn't have an eggplant so I used some Patty Pan squash)
   2 average zucchini, unpeeled, cut into chunks

Heat oil in a large pot with a heavy bottom over medium heat. Add onions and sauté until translucent, then add garlic and cook for an additional minute. Once onions are a light golden color, add peppers and cook for five minutes. Mix in tomatoes, tomato paste, thyme, rosemary, basil, bay leaves, salt and pepper. Then add eggplant and zucchini and cook for about 5 minutes.

Reduce heat to low, cover and simmer until vegetables are tender -- about 30 minutes. Remove bay leaf and enjoy!
Cook's note: This dish is even better the next day!!

Make ahead S'mores

2010-07-25T21:05:00.002-06:00

Don't you just love the Summer and camping and S'mores? I have been making these babies for awhile and they are a great alternative to the real deal when you want something fast that can be made ahead of time. These are a big hit with the young and old.

Make ahead Smores .....(printable version)

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), divided
1 1/2 cups milk chocolate mini morsels, divided
1 cup miniature marshmallows
11 whole graham crackers, halved crosswise
Toppings:
chopped peanuts, candy-coated chocolate mini pieces, sprinkles

DIRECTIONS

Microwave half of Eagle Brand in a microwave-safe bowl at HIGH 1 1/2 minutes. Stir in 1 cup chocolate morsels until smooth. Stir in marshmallows.

Spread evenly by heaping tablespoonfuls onto 11 graham cracker halves. Top with remaining graham cracker halves; place on wax paper.

Microwave remaining Eagle Brand at HIGH 1 1/2 minutes; stir in remaining 1/2 cup chocolate morsels, stirring until smooth. Drizzle mixture over cookies; and sprinkle with desired toppings.
If you want to make these on a stick ... Let stand for 2 hours; insert a wooden craft stick in center of each cookie

Revisiting Mandarin Chicken Pasta Salad

2010-07-11T20:13:00.000-06:00

I have made this salad over and over again. I first posted the recipe 2 yrs. ago but I did not take a picture. So here it is again in picture form . You can find the recipe here. I did do a couple of things different this time . For one I did not have any bow tie pasta and used small shells instead. I also substituted the orange juice for the juice off the mandarin oranges. Both changes worked perfectly. This is a great salad to entertain with.

Corn on the Cob

2010-07-10T07:44:00.000-06:00

I found a new and easy way to make great corn on the cob. It is another fabulous recipe from Melanie at My kitchen Cafe. I have used a milk boiled corn recipe in the past. This recipe has moved to the top of my list. Our garden is loaded with sweet corn soon to be harvested. We will be using this recipe for sure. Thanks!! Melanie.

Perfect Corn on the Cob

from My Kitchen Cafe

(Printable Version)

7-8 ears of corn, husked and silky threads removed
2 tablespoons sugar
2 tablespoons white vinegar
Bring a large pot of water to a boil (probably about 4-6 quarts of water). When boiling, add the sugar and vinegar and bring to a full boil again. Add the husked corn, submerging all the ears in the water the best that you can. Bring the water to a full boil again. This is important! It may take a few minutes for the water to come back to boiling temperature once the corn is added but let it come to a full boil before moving on. Once the water is at a full boil, cover the pot, remove from the heat and let the corn sit in the hot, steaming water for 10 minutes. (The corn can stay in the water for up to 20 minutes without becoming pithy and dry.)

French Bread

2010-07-10T07:34:00.000-06:00

I found this great french bread recipe and had to try it . I wanted to try out the new pans I purchased here...it turned out great. I brushed it with butter because I was feeding smaller children and wanted a softer crust. This recipe would be great for homemade french bread pizza and french toast.
Grandma’s French Bread
from The Sister’s Cafe
(Printable Version)
2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured
Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick – but be careful not to add too much flour. Knead for a few minutes.
Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees.

Stir Fry Sauce

2010-07-04T19:17:00.000-06:00

We celebrated the 4th of July yesterday with the standard BBQ fare. Today we used some garden fresh veggies and found this yummy chinese brown sauce recipe that was the perfect compliment to any stir fry. It is a basic recipe that uses pantry items and creates a fabulous flavorful sauce. Needless to say there were no leftovers. If you like a little heat in your sauce simply add a little red pepper flakes or chili oil. This recipe has limitless possibilities and is a definite keeper in my book.

Basic Stir Fry Sauce (Chinese Brown Sauce)

Recipe courtesy of Blog Chef

(Printable Version)

Ingredients:
3 garlic cloves (minced)
4 tablespoons soy sauce
3 tablespoons brown sugar
1 ½ cups chicken broth
1 tablespoon cornstarch
1 teaspoon oil
Cooking Instructions:

Step 1: In a bowl mix soy sauce, brown sugar, chicken broth and corn starch. Make sure the mixture is well combined and set aside.
Step 2: Add 1 teaspoon of oil to a wok or saucepan over medium heat. Add garlic and stir fry for 10 seconds. Add the chicken broth mixture and bring to a boil. Cook until the sauce becomes thickened and bubbly.

KFC Coleslaw

2010-07-03T15:34:00.001-06:00

If you enjoy coleslaw then this recipe is for you. It is very good and easy to throw together. It tastes like Kentucky Fried Chicken's version.

Coleslaw Recipe

copycat of KFC's coleslaw courtesy of Recipezaar

(Printable Version)

8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor) .
Pour cabbage and carrot mixture into large bowl and stir in minced onions.
Using regular blade on food processor process remaining ingredients until smooth.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.

Banana Pancakes

2010-06-27T21:56:00.004-06:00

I had just finished a great workout and was cooling down with a little "Jack Johnson" banana pancakes. I took a look at the ripe bananas on my counter and decided to make these today . These are extremely light and fluffy. A great way to use those ripe bananas.

Banana Pancakes

Printable Version

Ingredients:

1 cup all-purpose flour

1 tablespoon white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg, beaten

1 cup milk

2 tablespoons vegetable oil

2 ripe bananas, mashed

Directions:

1.	Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2.	Stir flour mixture into banana mixture; batter will be slightly lumpy.
3.	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Tres Leches Cake

2010-06-26T07:33:00.000-06:00

My son was recently called to serve in the Honduran mission for our church. We have been trying a few dishes to help him get an idea for the types of food he may be eating. This dessert recipe was a big hit. I opted for making it in cake form and serving it in small bowls. I will definitely be doing the cupcake version next. Enjoy!

Tres Leches Cupcakes

(Printable version)

Recipe by Our Best Bites

24 white cupcakes (I used a white cake mix that I substituted buttermilk for the water)

8 oz. evaporated milk

1 can sweetened condensed milk

1 pint whipping cream, divided

3-4 Tbsp. Hershey's Caramel Syrup

Sliced fresh fruit (like strawberries, mangoes, and kiwis, optional)

Juice of 1 lime (optional)

Bake cupcakes according to recipe directions in FOIL LINERS. This is extremely important because it helps contain the milk mixture.

After cupcakes have cooled, use a bamboo skewer to poke several holes in each cupcake. Set aside.

In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and 3/4 c. of whipping cream. Use a ladle to pour the milk mixture over each cupcake. There might be some runover. Such is life with tres leches cupcakes. Place the cupcakes in the refrigerator until ready to serve.

When ready to serve, beat the remaining 1 1/4 c. of whipping cream until medium peaks form. Gently fold in the caramel syrup and pipe or dollop the whipped cream on each of the cupcakes. If desired, toss the sliced fruit with the lime juice and top the cupcakes with the sliced fruit. Serve on a small plate with a dessert spoon.

Baseball Sugar Cookies

2010-05-31T19:52:00.000-06:00

Looking for a treat for your favorite baseball/softball team ? Try these!! Parker was assigned treats for his game last week and this is what I made. The boys loved them. Here is a link to the sugar cookie recipe I used. It is the same recipe I made at Easter. Enjoy!!

Grilled Island Chicken

2010-05-18T16:58:00.000-06:00

I marinated this chicken to grill for Mother's Day . It had great flavor and was a perfect addition to our Mother's Day meal. This is definitely going to stay on the grilling menu.

Grilled Island Chicken from My Kitchen Cafe
(printable Version)

1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts

Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).

Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.

Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

Strawberry Freezer Jam

2010-05-15T16:54:00.001-06:00

Costco had some great tasting strawberries , so we made freezer jam. I just used the recipe from the Sure-Jell box.

Strawberry Freezer Jam
Recipe from the Sure Jell box (printable version)

1 qt. (2 c. crushed) ripe strawberries, washed and stemmed
4 c. sugar
1 package fruit pectin
3/4 c. water
5 8-oz. freezer-safe containers

Wash and dry the freezer-safe containers and set aside.

With a potato masher or in a food processor, mash the berries, leaving some chunks. Measure out 2 c. of berries into a large bowl. Stir in exactly 4 c. sugar and allow to stand for 10 minutes.

While the berries and sugar are co-mingling, whisk the pectin into 3/4 c. water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.

Ladle the jam into the prepared containers, leaving about 1/2" at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year. Makes 5 8-oz. containers.

Anissa's Kitchen

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