Saturday, December 20, 2008
I made this for a Christmas party this week, and it was amazing! I used a bundt pan instead of a 9x13 pan.
Don't forget to visit Carol for more Saturday Stirrings recipes.
Chocolate Cherry Cake
1 box chocolate cake mix
1 can cherry pie filling
1 c. sugar
5 T. margarine
1/3 c. milk
1 c. semisweet chocolate chips
1 t. vanilla
Mix cake mix, cherry pie filling, and eggs in a large bowl. Pour into a greased and floured 9x13 inch pan. Bake at 350 degrees for 30 to 35 minutes. Remove from oven and allow to cool completely.
For Fudge Icing: combine sugar, margarine and milk in a saucepan. Cook and stir over medium heat until mixture comes to a rolling boil. Boil and stir for 1 minute. Remove from heat. Add semisweet chocolate chips and vanilla. Mix well and pour over cake.
Saturday, December 13, 2008
Don't forget to check out more Saturday Stirrings recipes here.
And check out my Christmas cookie collection here.
Russian Tea Cakes
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again
Tuesday, December 9, 2008
I remember my mom making a small crisp coconut oatmeal cookie when I was growing up. This recipe is close to hers, and we modified the baking (see NOTES below) to make a crisper cookie. This recipe is on Recipezaar.
Thanks to Lisa and Lana for hosting Tempt My Tummy Tuesdays! Check them out for more great recipes and kitchen ideas.
Coconut Oatmeal Cookies
2 cups brown sugar
1 1/2 cups butter
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 cups rolled oats
1 cup coconut
2 large eggs
1 teaspoon vanilla extract
1 cup nuts, chopped (optional)
1. Preheat oven to 350°F.
2. Cream together; butter and brown sugar.
3. Add flour, salt, baking soda, baking powder and rolled oats.
4. Stir in coconut, eggs, vanilla and nuts.
5. Either drop by teaspoonfull or roll into little ping pong-sized balls (for a more uniform/cute look) and place on greased cookie sheet.
6. Bake for 15 minutes.
NOTES: I wanted a smaller, crisper cookie. So I divided the dough, formed each half into a log on wax paper, then wrapped the wax paper around the dough, and froze the logs for 1 hour. Then, I sliced the frozen dough into smaller cookies.
Also, I used both metal cookie sheets and a stoneware bar pan for baking. The cookies released much easier from the metal pans.
Saturday, December 6, 2008
I love this variation of a thumbprint cookie. The rum extract and nutmeg are a great combination. Make sure your dough is not sticky before putting it in the refrigerator. They'll be hard to roll and will spread out too much.
Don't forget to check out more Saturday Stirring recipes over at Carol's blog. And don't forget to come back all month long for great cookie recipes!
Rum-Pum-Pum Thumbprint Cookies
1 cup butter, softened
1/2 cup firmly packed brown sugar
2 teaspoons vanilla extract
2 teaspoons rum extract
2 cups all purpose flour
1 teaspoon nutmeg
2 cups powdered sugar
3 tablespoons butter, softened
1/2 teaspoon rum extract
2 to 3 tablespoons milk
food color, if desired
1. In a large bowl, combine 1 cup butter and brown sugar; beat until light and fluffy. Add egg, vanilla, and 2 teaspoons rum extract; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and nutmeg; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
2. Heat oven to 325 degrees. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With thumb, make imprint in center of each cookie.
3. Bake at 325 degrees for 11 to 14 minutes or until firm to the touch. Cool one minute; remove from cookie sheet.
4. In a small bowl, blend all frosting ingredients until smooth, adding enough milk for desired spreading consistency. Spoon or pipe about 1/2 teaspoon frosting into center of each cookie.
Makes 4 1/2 dozen cookies.
Tip: If any thumb indentations fill in during baking, indent them again immediately upon removing the cookies from the oven.
Saturday, November 22, 2008
I do not like it in a sauce,
I do not like it from a pot.
I do not like it in jello,
I do not like it formed in cello.
Sorry for that poor attempt at Suessian rhyme. The point is: I do not like my Thanksgiving cranberries cooked or in jello. I like it RAW! I know, I'm strange. But I love my Cranberry Relish!
1 bag fresh cranberries
1/2 fresh orange, with rind and membranes removed
1/2 to 3/4 cup sugar
1/2 chopped walnuts (optional)
Place first three ingredients in your food processor. Pulse until combined. Place mixture in a bowl. Fold in walnuts. Cover and refrigerate for 24 hours.
It's that easy, folks!
For more great recipes, click on over to Saturday Stirrings at I Throw Like a Girl. Carol also has a giveaway along with today's Saturday Stirrings. So get over there TODAY to see how you can enter to win a gift package from Progresso Soup!
Friday, November 21, 2008
Thanksgiving is one of my favorite holidays, maybe because the main attraction of the day is food (and football!). This list is a work in progress, but I need to start writing things down so that I can remember what needs done!
Deep fried turkey
Twice baked potatoes (my MIL is making these)
Pecan pie (?)
We'll have at least 8 adults for dinner. But we always add people at the last minute. We extend invitations to any of our friends who may not have family nearby with whom to spend the day. We've had up to 22 adults some years.
What are some of your favorite Thanksgiving dishes?
Saturday, November 8, 2008
UPDATED TO ADD: This is scrumptious! I couldn't find puffed rice cereal, so I used whole grain oat cereal, and added a cup of coconut for extra texture. In the crockpot, make sure you vent the lid and stir often so as to prevent burning.
For more recipes, visit Carol, our host for Saturday Stirrings.
Pumpkin Spice Granola
3 1/2 cups rolled oats
2 1/2 cups puffed rice cereal
2 tsp pumpkin pie spice mix
pinch ground cardamom
3/4 tsp salt
3/4 cup brown sugar
1/2 cup plain pureed pumpkin
1/4 cup plain applesauce
1/4 cup maple syrup
1 tsp vanilla extract
up to 1 1/2 cups chopped nuts
up to 1 cup dried fruit
nut suggestions: almonds, walnuts, pecans, pumpkin seedsdried fruit suggestions: cranberries, raisins
Preheat the oven to 325F and line a large baking sheet (or two smaller sheets) with parchment paper.
In a large bowl, combine oats, puffed rice cereal. In a medium bowl, whisk together spices, salt, sugar, applesauce (do not use chunky applesauce), pumpkin puree, maple syrup and vanilla. Whisk until very smooth.
Pour wet ingredients into dry ingredients and stir with a spatula or large spoon until mixture is evenly coated. Spread on prepared baking sheet(s) in an even layer.Bake for 30 minutes, then turn over the granola carefully using a large wide spatula.
Sprinkle the nuts onto the granola, then bake everything for additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center might not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola to a cooling rack and let the rest cook for another 10-15 minutes until done.
Cool on pan or on a fine wire rack. Break granola up as desired and store in an airtight container. Add dried fruit before serving.
Makes about 8 servings, more depending on add-ins.
Tuesday, November 4, 2008
Saturday, November 1, 2008
For more great recipes, visit Carol for Saturday Stirrings.
CUPPA, CUPPA, CUPPA!
From "Steel Magnolias"
That’s a cuppa sugar, a cuppa flour and a cuppa fruit cocktail
with the juice. Mix it together and bake at 350 degrees until
gold and bubbly!
This is something that's easy.....very delicious with ice cream!
Monday, October 27, 2008
This tastes almost exactly like those salmon patties, except this recipe calls for cheese. I like cheese. So I double the amount called for. You decide whether you want to do that or not. Also, I left out the mushrooms. Mushrooms don't like me.
And, I didn't have any bread crumbs. I used a combination of crushed Fiber One cereal and crushed crackers. And I didn't feel like mincing an onion, so I used onion powder.
So what I'm saying is, do what works for you. This will still turn out great! Remember, salmon is a great way to get your Omega-3 fatty acids!
Don't forget to visit Lisa for Tempt My Tummy Tuesday!
Salmon Cheese Casserole
14 3/4 oz can salmon, canned without salt, but with liquid
4 oz can mushrooms, drained
1 1/2 cups bread crumbs
2 eggs, beaten
1/2 cup grated cheddar cheese
1 Tbsp lemon juice
1 Tbsp minced onion
1. Flake fish in bowl, removing any bones. Stir in remaining ingredients. Pour into lightly greased slow cooker. (I used my 4 qt. crock pot.)
2. Cover. Cook on low 3-4 hours.
I served this with brown rice and steamed vegetables. Now, go make some salmon and help your heart!
Saturday, October 25, 2008
Monday, October 20, 2008
Monday, October 6, 2008
This recipe is not really labor-intensive, but does involve 3 pots/pans on the stovetop. A little juggling ability is needed. That's my only criticism of this dish. But the taste is worth it, if you can keep up with it all!
For more great recipes and kitchen tips, visit the home of Tempt My Tummy Tuesday.
Pasta e Fagioli al Forno
Recipe courtesy Rachael Ray, 2008
1 pound penne rigate or whole-wheat penne
1/4 pound pancetta, 3 to 4 slices thick cut like bacon
1 tablespoon extra-virgin olive oil
2 ribs celery from the heart with leafy tops, chopped
1 carrot, peeled and grated
1 onion, peeled and chopped
2 to 3 large cloves garlic, finely chopped
2 sprigs fresh rosemary, leaves finely chopped
3 to 4 sprigs fresh thyme, leaves finely chopped
1 fresh bay leaf Freshly ground black pepper
1 (15-ounce) can small white beans "Roman" beans, such as Goya brand or, cannellini beans, rinsed and drained
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Nutmeg, to taste
1 1/2 cups grated Romano
Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.
Chop pancetta into 1/4-inch dice.
While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat.
Remove bay leaf.
While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.
While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.
Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.
Saturday, September 20, 2008
These are very good, and I'll make them again. Next time, I'll probably add the cinnamon/sugar before baking.
For more recipes, visit Carol who hosts Saturday Stirrings.
Homemade Graham Crackers
1/3 cup shortening
3/4 cup plus 1 tbsp granulated sugar
3 Tbsp honey, warmed
1-1/2 tsp vanilla
1-3/4 cup whole wheat flour
1-1/4 cup all-purpose flour
1-1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup plus 2 tbsp water
Preheat oven to 300 degrees. combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), and vanilla in a large bowl. blend with an electric mixer until smooth. combine flours, salt, baking powder,and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer. Slowly add the water to the mixture while beating. you may have to mix by hand until the mixture forms a large ball of dough.
Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper. This dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet,and carefully peel away the wax paper.
Use a knife to score the dough in 5x 2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4-inchapart across the entire surface of the dough. Bake for 22 to 24 minutes oruntil the dough begins to turn light brown around the edges. be sure to turn the baking sheet around about halfway through the cooking time. Cool the graham cracker sheets before breaking them apart along the scoredlines. Repeat the process with the remaining dough.
Makes 44 crackers.
Tidbits.... if you would like to clone the cinnamon variety of graham crackers, simply combine 1 1/2 teaspoons cinnamon with 2 tablespoons granulated sugar in a small bowl. before you put the graham cracker dough in the oven, sprinkle a light coating of this cinnamon/sugar mixture over the top surface of the dough. Shake the baking sheet around gently to evenly distribute the cinnamon/sugar and bake as instructed.
Friday, September 19, 2008
Yield: 1 loaf
1 cup warm water (110-115 degrees F)
2-3 tablespoons ground flax meal
Place ingredients in bread pan according to manufacturers' instructions. I use the whole wheat cycle.
Monday, September 15, 2008
1 lb ground turkey
1-28 oz can of diced tomatoes (or 2-14 oz cans)
1 small can of tomato paste
1 medium onion, chopped
1 medium bell pepper, chopped
3/4 c. pureed squash, sweet potato, or carrot*
1 Tbs minced garlic
2 Tbs Italian seasoning
1. Brown ground turkey in a large stock pot with a little bit of olive oil
2. Add remaining ingredients. Stir to combine.
3. Allow to simmer, covered, for one hour. Stir occassionally.
This can also be done in the crockpot. Cook on low for up to 6 hours.
* Hint you can use pureed baby food as a shortcut!
For more recipes and kitchen tips, visit Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace.
Saturday, September 13, 2008
Fore more Saturday Stirrings, please visit Carol at I Throw Like a Girl.
SHRIMP CREOLE CROCKPOT
1 1/2 cups diced celery
1 1/4 cups chopped onion
3/4 cup chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can chopped tomatoes
2 cloves minced garlic
1 teaspoon salt
1/4 teaspoon pepper
6 drops Tabasco (opt.)
1 pound shrimp - deveined & shelled
Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6
to 8 hours on low.
Add shrimp last hour of cooking. Serve over hot rice. Chicken or
crawfish may be substituted for shrimp.
Saturday, September 6, 2008
I cooked mine on high for 6 hours and it came out just right. The rice and all the vegetables were mushy, just the way we like them!
Crockpot Spanish Rice
1-2 lbs lean ground beef, browned and drained (I used ground turkey)
2 medium onions, chopped
2 medium green bell peppers, chopped
28-oz can diced tomatoes
1 cup tomato sauce (I used my homemade sauce)
1 1/2 cups water
2 1/2 tsp chili powder
1/2 tsp salt
2 tsp Worcestershire sauce
1 1/2 cups rice, uncooked
1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 8-10 hours or high 6 hours.
For more Saturday Stirrings recipes, please visit Carol at I Throw Like a Girl.
Tuesday, August 26, 2008
Saturday, August 23, 2008
The usual vegetables are: onions, bell peppers, tomatoes, and broccoli. But I used whatever I had in the freezer, which was green beans and broccoli. You can also use fresh veggies. It's a great dish to use up odds and ends.
Don't forget to check out more Saturday Stirrings recipes at I Throw Like a Girl.
Crockpot Pollo Loco
chicken for 4-6 servings (I used chicken legs that were on sale)
1 jar of salsa
vegetables of your choice, or whatever you have on hand
1. Place chicken in crockpot. Cover with salsa. If your vegetables are fresh, layer them over the salsa.
2. Cover and cook on low 8 hours or high 6 hours. If you cook on low, the flavors will come together more.
3. At one hour before serving time, turn crockpot to high. If using frozen vegetables, add them at this time.
Tuesday, August 19, 2008
This meal is very flexible as to the ingredients. Use what you like and what you have on hand. I made extra wraps so all I had to do was reheat them for lunch the next day. Yum!!!
wraps, any flavor (I used Italian)
your favorite pizza sauce (I use Ragu)
your favorite pizza toppings (I used ground beef and sauteed peppers and onions)
Heat grill pan to medium high. If you don't have a grill pan or panini press, you can use a skillet weighted with a soup can to press the wrap.
Spread a tablespoon or so of sauce on each wrap. Sprinkle with cheese. Then add toppings. Don't overfill!
Roll wrap carefully and place on grill pan with seam side down. Squash with top thingy that goes with your grill pan (sorry for getting all technical on you!). Cook for 2-3 minutes, then flip and cook for another 1-2 minutes, until you have beautiful looking grill marks!
Tuesday, August 12, 2008
1 c chicken stock
1/2 lb boned chicken breast
2 T lemon juice
1 t olive oil
1 t dried basil
1/2 t dried oregano
1 clove of garlic, minced
Pumpernickel cubes (about 4 slices worth, left out on countertop to dry)
1-1/2 c tomatoes, coarsely chopped
3/4 c celery, chopped
1/2 c purple onion, diced
In a skillet, simmer the chicken in the stock until it is cooked through, about 10 minutes. Cut the chicken into pieces and reserve the liquid: chill both while you do the rest.
In a large serving bowl, mix together the lemon juice through the garlic. Add the rest of the ingredients, one at a time, and toss each.
When ready to serve, toss in the chilled chicken pieces, and drizzle the mixture with the reserved liquid.
And don't forget to check out Tempt My Tummy Tuesday for more great recipes and kitchen tips!
Friday, August 8, 2008
Saturday, July 26, 2008
Don't forget to visit Carol for more Saturday Stirrings recipes.
Prep: 10 minutes
Bake: 10 minutes
Yield: 10 pizza pockets
14 oz jar prepared pizza sauce
1 cup frozen chopped broccoli, thawed
1/2 cup 2% shredded 3-cheese mix
1/4 cup finely chopped pepperoni
2 cans (7.5 oz each) refrigerated biscuits
1 egg, slightly beaten with 1 tsp water
1. Heat oven to 450 degrees.
2. Combine 1/2 cup pizza sauce, broccoli, cheese, and pepperoni, if using, in a medium bowl.
3. Flatten each biscuit into a 3-inch circle, and top half of each with a heaping tablespoon of broccoli mixture. Fold empty side over the mixture. Press the edges with a fork to seal.
4. Place pizza pockets on an ungreased baking sheet. Brush each with egg mixture, and pierce a small hole in the top of each. Bake 10 minutes, or until golden. Serve with remaining pizza sauce.
Per serving: 139 calories, 3 g fat (1 g saturated), 527 mg sodium, 24 mg cholesterol
(as seen in Parenting magazine, September 2007)
Friday, July 25, 2008
#1. When you need to serve desserts, do you buy them or make them? Because I have such a sweet tooth, I prefer to make my own desserts. I will buy cookies occasionally in I'm in a time crunch.
#2. When baking do you use butter, margarine or something else? I try to use what the recipe calls for. I like to use butter for the rich taste, but margarine gives a crispier texture.
#3. What meats or veggies do you cook in the oven? I love to roast veggies in the oven; I've even roasted spaghetti squash (one of my faves!). We eat a lot of baked chicken too.
#4. Share a recipe for anything that is cooked in an oven. This muffin recipe makes A LOT. I usually make 3 dozen regular size muffins and 4-5 dozen mini muffins with one batch. And I love all the variations. These are the carrot/raisin muffins.
Master Muffin Recipe - from my friends at The Duckabush Blog
* 5 cups flour (use up to two cups whole wheat, crushed cereal, or packed rolled oats if desired)
*2 to 2 1/2 cups sugar (experiment with the amount - can also vary types of sugar used)
* 1 tsp salt
* 1 tsp baking soda
* 1 Tbs.(3 tsp) baking powder
* 2 cups buttermilk (you can use part yogurt for the milk)
* 1 c. oil or melted butter (or substitute 1/2 cup apple sauce for half the oil)
* 3 eggs
Place dry ingredients in a large mixing bowl and stir to blend. Place wet ingredients (oil, eggs, milk) in blender and blend well.
Make a well in dry ingredients in bowl, add wet mix from blender and pour into well. Stir gently to mix, add fruit and fold and stir in. Do not beat, batter should be a bit lumpy. Over stirring muffins makes them tough.
This will make 24 to 30 muffins depending on size of pans. Grease muffin pans or use muffin liners fill almost to the top and sprinkle with any of the following: sugar, cinn. sugar, chopped nuts and sugar, coconut, rolled oats and sugar etc.
Bake at 400 degrees for 20 min. Cool on racks. Freeze these in Ziplocs for quick breakfasts or easy snacks.
The wonderful thing about this Master Mix recipe is it comes with an amazing list of add in possibilities. Here are the muffin variations:
Apple cinnamon: Use 3 - 4 apples (just peel and cut in chunks and throw in blender with wet ingredients, don’t over process, or chop by hand), 2 tsp cinn. and 1 cup chopped pecans.
Apple raisin - same as above but add 1 cup raisins (plump first by covering with liquid and nuking for a couple minutes. Kathy likes to use part rolled oats with the apple muffins and sprinkle the tops with a little oatmeal and sugar. )
Carrot raisin - same as above but use 5 or 6 carrots chopped in blender with wet ingredients instead of apple. Add 1 cup chopped nuts if desired.
Carrot raisin pineapple - Same as above but add one large can crushed pineapple and reduce milk to 1 1/2 cups.
Strawberry - cut up 3 cups strawberries and mix in Strawberry/White Chocolate, same as above, but add 1 cup white choc pieces
Strawberry pecan - same but add 1 cup chopped pecans
Tollhouse - add 2 cup choc chips (1 12 oz bag), 1 cup chopped nuts, walnuts or pecans, use brown sugar and add 2 tsp vanilla.
Banana - Reduce milk to 1 cup - add 5 or 6 bananas to blender - add 2 tsp vanilla and 1 cup nuts
Banana/Strawberry 1- Same as above but fold into batter, 2 cups cut up strawberries.
Banana/Strawberry 2 - Add 1 cup strawberries to the blender with 4 or 5 bananas. Stir 2 cups of cut up strawberries into batter.
Banana/Strawberry 3 - Follow either banana or banana strawberry 1, but add 1 pkg strawberry jello to wet ingredients.
Banana Choc chip - same as above but add 2 cups mini chips and 1 cup nuts if desired.
Blueberry /Orange - Peel the orange skin off one orange in very thin pieces using a potato peeler and put in the blender with the other wet ingredients. Remove the white peel remaining on the orange and cut orange into 4 or 5 chunks. Pick out the seeds and put the chunks in the blender. add the remaining wet ingredients reducing milk to 1 3/4 cups, if you are using regular milk do not add lemon juice. Blend well. Proceed as directed stirring in 2 1/2 to 3 cups blueberries.
Cranberry Orange - Same as above (no blueberries) except add 1 1/2 dried cranberries (plumped in microwave by covering with liquid and nuking for a couple minutes). Can also add 1 cup chopped nuts
Orange Pineapple - Same as above (no blueberries) but add 1 large can of crushed pineapple and reduce milk to 1 1/2 cups.
Hawaiian - Same as above but add 1 cup coconut - sprinkle tops with a little coconut.
Peanut Butter and Jelly - This is for the kids, into blender container put milk, 1 cup peanut butter (smooth or chunky, you can add extra chopped peanuts if you like) and only 1/3 cup oil. Use 4 eggs and mix as usual. Fill muffin tins 1/2 full and put 1 tsp jam or jelly in center of each cup. Fill with batter almost to top and bake as usual. Chopped peanuts sprinkled on top is a nice touch.
Tuesday, July 22, 2008
If this tempts your tummy, head on over for Tempt My Tummy Tuesday at Blessed with Grace.
Oatmeal Whole Wheat Bread
Add the ingredients as they are printed into the bread machine pan.
1 cup old-fashioned oats
1 1/2 cups water (add more if dough is too dry in 1 tbs increments)
3 TBS butter
1/3 cup honey
2 TSP salt
1 1/2 cups white bread flour
1 1/2 cups whole wheat flour
2 1/2 TSP active dry yeast
Place all the ingredients in the pan, using the least amount of liquid and adding more if needed, as seen below. Select Medium Crust and press start.
Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry or stiff, or if the machine sounds like it's straining to knead it, add more liquid 1 TBS at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
After the baking cycle ends, remove bread from pan, place on cooling rack, and allow to cool 1 hour before slicing.
Saturday, July 19, 2008
Don't forget to check out I Throw Like a Girl for more Saturday Stirrings recipes.
Zucchini Pizza Casserole
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 eggs, beaten
1/2 cups grated Parmesan cheese
1 cup (4 ounces) shredded cheddar cheese, divided
2 cups (8 ounces) shredded Mozzarella cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian Style tomato sauce
1 medium green pepper, chopped
Place zucchini in strainer; sprinkle with salt. Let drain for 10 minutes. Squeeze out moisture. Combine zucchini with eggs, Parmesan cheese, 1/2 cheddar and 1/2 mozzarella cheese. Press into a greased 9x13x2 inch baking pan. Bake at 400 degrees for 20 minutes.
Meanwhile, cook beef and onion until meat is no longer pink; drain. Add tomato sauce; spoon over baked zucchini mixture. Sprinkle with remaining cheeses and green pepper. Bake for 20 more minutes.
Makes 6-8 servings
Friday, July 18, 2008
#1. Fruits and veggies. Do you prefer them peeled or not? I prefer them unpeeled, because the peels have tons of great nutrients and fiber. We all need our fiber, don't we?
#2. What’s your favorite fresh fruit or vegetable smell? My favorite fresh fruit smell is peaches! And they're in season now! (Fresh strawberries are a very close second.)
#3. What’s the worst food smell you’ve ever smelled? It would have to be a dish that I smelled while in Japan in 1993. I was a short-term missionary, didn't speak much Japanese, and a lot of people I met were very eager to share their favorite dishes with me. I liked a lot of the things I ate, but a few did make me a little green.
#4. Share the recipe for the dish that you love to smell cooking in your oven. Since I have such a sweet tooth, and I love cookies, I'll share my snickerdoodle recipe.
1 cup margarine
1 1/2 cups sugar
2 3/4 cups self-rising flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
1.Mix the cinnamon with the sugar in a bowl and set aside.
2.Mix the margarine, sugar and eggs.
3.Add the dry ingredients and form small balls.
4.Roll the balls in the cinnamon/sugar mixture.
5.Place on a cookie sheet 2 inches apart (they spread as they bake).
6.Bake for 8-10 minutes at 375 F.
7.Remove from the tray immediately.
Saturday, July 12, 2008
The original recipe called for 2 eggs, which I used the first time I made this recipe. It definitely makes it more souffle-like. This week, I only used one egg. It is definitely creamier. So use 1 or 2 eggs, whichever you prefer! It was yummy to me both ways!
You can customize your cheese blend as well. I have used all cheddar, or a combination of cheddar and velveeta. You could also try cheddar and gouda or something fancy like that. In my opinion, you definitely need to have cheddar as part of the equation. Experiment! Have fun!
For more Saturday Stirrings recipes, visit Carol at I Throw Like a Girl!
--1/2 pound macaroni or hearty pasta
--4 cups of milk
--4 cups cheese
--1/2 t kosher salt
--1/2 t black pepper
--1 T dried mustard
The Directions. Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices. Add cheese and noodles, and stir well to combine. Pour the mixture into the crockpot.It will be very liquidy.Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending on what size crockpot you are using, and how quickly it heats and cooks.
Friday, July 11, 2008
Put frozen chicken breasts into crock pot.
Add 2 cans of chicken broth. (I did add a bay leaf and some Lawry's Seasoning Salt as well.)
Cover and simmer on low for 8 hrs or high for 6 hrs.
Friday, July 4, 2008
#1. Name your biggest cooking influence. Definitely my mom! And thru her, my grandma who was a farm wife with a very simple approach to cooking.
#2. What is your ultimate comfort food? My mom's potato dumplings. There isn't a recipe that she follows - it's in her head. And every time I try to write it down from memory, I leave something out. If I try to make dumplings myself, I inevitably have to call her ask for help!
It's similar to this recipe that I found on Yahoo Answers: (We leave out the nutmeg, then finish them by sauteing with butter and onions and melting American Cheese on top. Also, we don't work the dough, we just drop them by spoonfuls into boiling water.)
900 g (2 lb) potatoes
300 g (10 1/2 oz) white flour
A pinch of nutmeg
Cook the potatoes in plenty of salted water or steam them; peel and press them through a sieve while still hot (or you could use a mouli legumes).Mix them with the flour, the egg, a pinch of salt and a pinch of nutmeg on a lightly floured work surface. Work the dough at length.If there is too much flour in the dough, the dumplings will be hard. If you put too much potato, they will disintegrate in the saucepan. The doses in this recipe are indicative, seeing that the balance depends on the "flouriness" of the potatoes, their absorbency capacity and the quality of the flour used.Let the dough rest for a quarter of an hour. Then roll it into long fingers and divide them into cylinders about an inch long.Dust lightly with flour and, with your thumb, press them gently, one by one, along the back of a grater or a fork.Arrange them on lightly floured dishes without putting one on another one.Cook in plenty of salted boiling water. They are cooked as soon as they float to the surface. Remove with a slotted spoon.Dress them at once as you wish.
#3. Name one must have tool that you think every kitchen should have. A crockpot. They're not just for keeping your food warm! Yes, you can COOK food in your crockpot!
#4. Share a time saving tip. Because I have a 13 month old woddler (baby-toddler) and the fact that I love to bake cookies, I often make bar cookies. It saves on the time of scooping the dough onto the cookie sheet and shuffling multiple cookie sheets in and out of the oven. I love making oatmeal bar cookies - almost like a chewy granola bar!
Happy 4th of July everyone!
Saturday, June 28, 2008
Don't forget to check out other great recipes at the new home of Saturday Stirrings at I Throw Like a Girl.
3/4 cup warm water (110 degrees F)
2 T vegetable oil
2 T sugar
1 t salt
1 cup bread flour
1 cup whole wheat flour
1 packet of rapid rise yeast (or 1 t)
Place all ingredients in the pan of the bread machine in the order recommended by the the manufacturer. Select Whole Wheat cycle and Regular bake time; press start.
After 5 minutes, check how the dough is kneading. It may need either 1 T of flour or 1 T of water, depending on the consistency.
Once the bread is done, allow it time to cool on a wire rack before cutting.
Friday, June 27, 2008
Wednesday, June 25, 2008
I did have to make a few adjustments to the original recipe that I read. I don't know if it was an altitude difference, but with only 1 1/4 cups of flour the cookies flatten out way too much. So I added about another 1/2 cup of flour and they looked better. This made about 3 dozen cookies for me.
These are not overly sweet and I think they would make a great afternoon snack (or bedtime snack!).
1 3/4 cups flour (I used 1/4 cup of wheat flour, and 1 1/2 cups of white flour)
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
6 tbsp. butter, room temperature
1/2 cup sugar
1/2 cup brown sugar, packed
1 tsp. vanilla
1 cup rolled oats
2 bananas, ripe
1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. In a small bowl, stir the flour, baking soda, salt, and cinnamon together, set aside. In a large bowl, beat the butter and sugars until smoothly blended. Add the egg and vanilla and beat until blended.
3. Slowly add the flour mixture with the butter mixture, mixing just until it is incorporated. Stir in the oatmeal. Use a large spoon to mix in the ripe bananas and mash, mixing just until they are evenly distributed.
4. Drop by tablespoonfuls of dough onto prepared baking sheets. Bake until edges are lightly browned and the tops look dry, about 18 minutes. Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Friday, June 13, 2008
Crockpot Cream Cheese Chicken
8 frozen chicken breast tenderloins or 4 frozen chicken breasts
1 can cream of chicken soup (or you can use cream of mushroom or cream of celery)
1 can of water (measured in soup can)
1 packet of Italian dressing seasoning
1 8 oz package cream cheese (I used 1/3 less fat)
1 package frozen broccoli
Put first four ingredients in crockpot. Cook on low for 6 hours or high for 4 hours. Thirty minutes before serving, use two forks to shred chicken. Then stir in frozen broccoli and block of cream cheese and cook on high for remaing 30 minutes. Serve over rice or pasta.
** This turned out fabulous! A bit like broccoli and chicken alfredo. I served this over whole wheat pasta.
Saturday, June 7, 2008
1 can corn
1 can tomatoes
1 can pinto beans
1 pkg. dry ranch style dressing mix
1 pkg. dry taco seasoning mix
2 cups salsa
Put all the ingredients in crockpot and cook on high for 4 hours. Serve over brown rice. Garnish with shredded cheese or sour cream.
Friday, June 6, 2008
Saturday, May 24, 2008
Cook: 2 minutes
Bake: about 10 minutes
Yield: 24 cookies
1 package ready-to-bake sugar cookies
1/4 cup strawberry jelly
12 Tbs light strawberry cream cheese
6 large strawberries, chopped
1. Heat oven to 350 degrees. Bake cookies as directed and let cool for at least 10 minutes.
2. While cookies are baking, heat jelly in a small pot over low heat until liquefied, about 2 minutes. Set aside to cool.
3. Spread each cookie with 1/2 Tbs cream cheese, and top with chopped strawberries. Brush melted jelly on top. (Garnish with a mint sprig, if you'd like.)
Per serving: 144 calories, 7 g fat (3 g saturated), 155 mg sodium, 13 mg cholesterol
(As seen in Parenting magazine, September 2007)
Friday, May 23, 2008
Thursday, May 22, 2008
#1. What’s your favorite white beverage? If you don’t have one, what’s your favorite beverage with something white in it? ~ I've mentioned this drink before, Pink Chocolate. It's white hot chocolate with raspberry flavoring. The white chocolate is a smoother, less bitter, drink than regular hot chocolate. (I get it at my local espresso kiosk, but I'm sure you could special order it at your favorite place!)
#2. What’s your favorite white gravy, sauce, condiment, dressing or topping? ~ I am not very fond of most condiments, but I do love to have mozzarella cheese as a topping on a lot of foods that I eat!
#3. What’s your favorite white item from the refrigerated section? ~ Dannon Fit 'n Lively Vanilla Yogurt - with my homemade granola and some dried cranberries - YUM!
#4. Share a recipe for something white. ~ I LOVE white pizza! It was a favorite treat when I was growing up. Not many places made this, and I'm so glad to have a recipe for it.
White and Green Pizza
Prep: 5 minutes
Cook: 2 minutes
Bake: 10 minutes
Yeild: 4 servings
5 oz fresh (or frozen, defrosted) baby spinach
Salt and pepper to taste
2 Tbs water
1 cup part-skim ricotta
1/2 tsp garlic powder
2 mini-pizza crusts (such as Boboli) (5 oz each)
1/2 cup shredded reduced-fat mozzarella
2 Tbs grated parmesan
1 Tbs olive oil
1. Heat oven to 450 degrees. Meanwhile, put spinach in a microwave-safe casserole dish. Season to taste, and sprinkle with water. Cover with plastic wrap, and pierce to vent. Microwave on high for 2 minutes. Drain well.
2. Mix ricotta and garlic powder in a small bowl. Place the pizza crusts on an ungreased baking sheet, and spread half the ricotta mixture on each one. Top each pizza with cooked spinach, mozarella, and parmesan. Drizzle with olive oil.
3. Bake for 10 minutes, or until cheese is melted. Cool slightly and cut each pizza in half to serve.
Per serving: 352 calories, 13 g fat (4 g saturated), 637 mg sodium, 24 mg cholesterol
(as seen in Parenting magazine, September 2007)
Thursday, May 15, 2008
#1. What’s your favorite beverage containing chocolate or chocolate flavoring? ~ Pink Chocolate, it's a white hot chocolate with raspberry flavored syrup. Yumm-eee.
#2. What’s your favorite chocolate bar? OR Share a pic of your favorite candy, chocolate or otherwise. ~ I love any dark chocolate candy bar. One of my current faves is Snickers Dark Chocolate.
#3. What’s the most unusual thing you’ve ever eaten that had chocolate in it? ~ Chocolate covered jalepeno. Not a favorite of mine, but it was definitely interesting!
#4. Share a recipe using chocolate.
Yum Yum Brownie Muffins, from Hungry Girl
(1 Muffin, or 3 minis - 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein - 4 WW points)
This super-simple 2-ingredient recipe is a Weight Watchers Fave! This is seriously good too! (You can do this with any cake mix too.)
1 box devil’s food cake mix
1 can solid pack pumpkin (15 oz.)
Directions:Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins
Friday, May 9, 2008
8 ounces wagon wheel macaroni or tri-colored corkscrew macaroni or desired pasta
1 medium sweet red pepper, cut into thin strips
1 medium yellow squash, halved, sliced lengthwise (and/or zucchini)
10 ounces frozen peas, thawed or 1 1/2 cups fresh peas, cooked and cooled
6 ounces black olive, pitted, drained (we're not olive fans, so we usually leave these out)
1 cup unblanched whole almonds, toasted
1/2 cup green onion, sliced
2 tablespoons fresh tarragon, snipped or oregano or basil or dill
8 ounces Italian salad dressing
1. Cook pasta according to package directions.
3. Cool pasta to room temperature. In a large mixing bowl combine pasta, sweet red pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions and herb.
4. Add dressing to pasta mixture. Toss gently to mix.
5. Cover and chill for 2 hours or up to 24 hours.
Wednesday, May 7, 2008
#1. How do you make chicken salad? ~ I take the easy route. I use canned chicken, drained and shredded. Maybe add diced celery or onion if I have it. I also like dried cranberries in my chicken salad, but Hubby says that fruit and meat don't belong together in the same dish. For the dressing, I use equal parts mayo and ranch dressing. Season with salt and pepper.
#2. Fast food chicken. What fast food restaurant makes the best chicken? I love Chik-Fil-A chicken. I usually get either the Chik-Fil-A sandwich or their chicken strips.
#3. What’s your favorite way to eat chicken? I think stir fried is my favorite way to eat chicken. We eat a lot of chicken, so that's a hard one to say for sure.
#4. Share a recipe using chicken or take a picture of a chicken dish.
Grand Strand Chicken Bog
(Found in the Vertical File of Chapin Library, Myrtle Beach, South Carolina)
Chicken Bog is a traditional low country dish. It always makes an appearance at church suppers and other gatherings of large groups. Every one has a different version, but this is the way I like it.
2 1/2 lb. chicken pieces
1 c. chopped onion
1 1/2 lb. smoked sausage
1 tsp. black pepper
2 c. long grain rice
Boil chicken and onions in 4 c. water until tender. Debone chicken. Slice sausage in 1/2" pieces, add sausage, pepper and rice to chicken. Simmer until all broth is absorbed and rice is cooked. Serves 8.
Tuesday, April 29, 2008
Chicken and Asparagus Casserole
1 medium onion, chopped
1/2 cup butter (you can use a little less if you’d like. I say go big or go home.)(that's BooMama's opinion)
1 (8 ounce) jar sliced mushrooms, drained
1 can cream of chicken soup
1 (5 ounce) can evaporated milk
8 ounces sharp cheddar cheese
1/4 teaspoon Tabasco sauce
2 teaspoons soy sauce
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon Accent
2 tablespoons chopped pimiento, drained
6 chicken breasts, cooked and cut into bite-size pieces
2 (15 ounce) cans green asparagus spears
1/2 cup slivered almonds
Preheat oven to 350.
In a skillet, saute’ onion butter until tender. Add remaining ingredients except chicken, asparagus and almonds.
In a lightly greased 13 x 9-inch baking dish, layer half of chicken, 1 can asparagus and half of sauce. Repeat layers, ending with sauce. Top with almonds.
Bake 30 minutes or until bubbly. Do not add liquid, even if it looks dry. Freezes well.
Monday, April 28, 2008
Start to Finish:2 hr 15 min
1 box Betty Crocker® SuperMoist® yellow or white cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Whipped fluffy white frosting
2 chocolate wafer cookies
1 large red gumdrop
Red and black shoestring licorice
Large black gumdrops
2.Make cake batter as directed on cake mix box. Pour half of the batter into casserole; pour remaining batter into loaf pan.
3.Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of casserole and loaf pan to loosen cakes; remove from casserole and pan to cooling rack. Cool completely, about 1 hour. Wrap and freeze loaf cake for another use.
4.Place cake, rounded side up, on serving plate. Frost with frosting. Make face on side of cake, using cookies for eyes, red gumdrop slice for nose, red shoestring licorice for mouth and black shoestring licorice for eyebrows and antennae. Sprinkle red sugar over cake to within 2 inches from curved edge of face. Place black gumdrop slices on cake for spots. Store loosely covered.
1 Serving: Calories 610 (Calories from Fat 230); Total Fat 25g (Saturated Fat 7g, Trans Fat 4g); Cholesterol 80mg; Sodium 510mg; Total Carbohydrate 91g (Dietary Fiber 0g, Sugars 60g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 10%; Iron 8% Exchanges: 1 Starch; 5 Other Carbohydrate; 0 Vegetable; 5 Fat Carbohydrate Choices: 6 *Percent Daily Values are based on a 2,000 calorie diet.
Saturday, April 26, 2008
Friday, April 25, 2008
READY IN 1 Hr
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Wednesday, April 23, 2008
From: Campbell's Kitchen
Prep: 5 minutesBake: 50 minutes
Stand: 10 minutes
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
Saturday, April 19, 2008
Can be served as a side or a main dish. Make a large batch and freeze for future meals.
2 tablespoon olive oil
1 potato, grated
1 medium carrot, grated
1 sweet potato, grated
1 zucchini, grated
1/4 cup broccoli, finely chopped
2 tablespoons flour (can use wheat)
Salt & pepper
Grate the potato, carrot, sweet potato and zucchini.
Place in a bowl with broccoli and mix well.
Squeeze out as much liquid as possible by taking a handful of the veggie mix and squeezing it over sink.
Add flour, salt & pepper and garlic powder to the squeezed vegetables. Mix well.
Set pan on medium heat and add olive oil.
With hands, make patties about the 2 to 3 inches in diameter and add to pan.
Cook for about 5-7 minutes on each side until patties are crisp and golden brown.
Saturday, April 12, 2008
UPDATE: I add cooked spinach to each muffin cup before adding the egg mixture. A yummy and healthy addition!
By Rosemary Black, Parenting
Prep time: 5 minutes
Friday, April 11, 2008
Saturday, April 5, 2008
Saturday, March 29, 2008
1/2 cup lukewarm water
2 packets of yeast
2 Tbs sugar
1/2 cup margarine
4 cups flour
1 cup milk
3 egg yolks
1 tsp salt
2 Tbs sugar
4 1/2 cups walnuts
2 cups sugar
2 tsp cinnamon
1/2 cup butter (not margarine)
1 Tbs evaporated milk
3 Tbs honey
1. Mix warm water, yeast, and sugar and let stand.
2. Blend margarine and flour as for pie dough.
3. Warm the milk, yolks, salt, and sugar, then add yeast mixture and combine with flour.
4. Cover and let rise double.
5. Punch down, divide into 4 pieces.
6. Using a rolling pin, roll out each piece. Spread filling, the form into roll. Put on greased cookie sheet.
7. Oil rolls before covering to rise.
8. Let rise double, bake 30 minutes at 350 degrees.
9. For filling, mix dry ingredients. Add combined milk and honey to dry mix. Mix thoroughly and scatter over dough.
Makes 4 rolls.