Friday, December 22, 2006
Wednesday, December 20, 2006
Gran & Christmas cookies
My grandmother, "Gran" (technically, she was my step-mom's mom) got married to Gramps ...
And Gramps, of German descent, asked her their first Christmas together, "when are you going to start making Christmas cookies?"
She said, "what do you mean?"
He said, "you know, cookies you make at Christmas time."
Gran: I know, but what are they?
Gramps: Uhh...
He thought about it for quite a while to remember what was in his childhood... (his mother had been gone for a while at that point maybe, and he didn't have recipes I guess?)
So then he started describing some cookies to Gran. And I think she searched around and looked in cookbooks and asked friends... and came up with a compilation of Christmas cookies.
One really neat thing about my grandparents was they did everything they could to make each other happy. And I understand it now -- how important that is in a marriage.
Gran already loved to bake and was quite an accomplished baker. (I wish I had realized this when she was still around. What is it with kids who take their family for granted???)
So she took to making Christmas cookies with zeal. She made at least 15 types every Christmas.
My step-mom [Mom] and I can't quite hope to accomplish all that she did, so we have our favorites and make those every year.
Gramps really loved the Cherry Winks, so Mom used to make those for him as long as he stuck around. But he passed away last year the day before Thanksgiving. If I find the Cherry Wink recipe, I'll post it.
My favorite was always the Cathedral Windows. Mom doesn't know why I like them, she doesn't think they have much flavor. I love color! And they are always the prettiest cookies at any Christmas party on the plate. :) :)
And of course the Holly Berry Drops are really pretty on Christmas plates too - they are green! Last year for kicks I made a batch with a little cinnamon in the marshmallow and I added red food coloring instead of green. It was really great to have those on the Christmas plate too.
Mom's favorite are the Chow Mein Noodle Candy.
Last year I think I made about 6 batches in 4 weeks of those. And my 3 brothers & dad ate them so fast, we had none for Christmas!!
This year I've made 3 types already, and I am hoping to make the fudge again - that was really yummy! I also want to make the ginger cookies I have to find the recipe for then post on here...
Also, I need to post the cinnamon ice cream recipe and link where I got it from too...
Merry Christmas!!
And Gramps, of German descent, asked her their first Christmas together, "when are you going to start making Christmas cookies?"
She said, "what do you mean?"
He said, "you know, cookies you make at Christmas time."
Gran: I know, but what are they?
Gramps: Uhh...
He thought about it for quite a while to remember what was in his childhood... (his mother had been gone for a while at that point maybe, and he didn't have recipes I guess?)
So then he started describing some cookies to Gran. And I think she searched around and looked in cookbooks and asked friends... and came up with a compilation of Christmas cookies.
One really neat thing about my grandparents was they did everything they could to make each other happy. And I understand it now -- how important that is in a marriage.
Gran already loved to bake and was quite an accomplished baker. (I wish I had realized this when she was still around. What is it with kids who take their family for granted???)
So she took to making Christmas cookies with zeal. She made at least 15 types every Christmas.
My step-mom [Mom] and I can't quite hope to accomplish all that she did, so we have our favorites and make those every year.
Gramps really loved the Cherry Winks, so Mom used to make those for him as long as he stuck around. But he passed away last year the day before Thanksgiving. If I find the Cherry Wink recipe, I'll post it.
My favorite was always the Cathedral Windows. Mom doesn't know why I like them, she doesn't think they have much flavor. I love color! And they are always the prettiest cookies at any Christmas party on the plate. :) :)
And of course the Holly Berry Drops are really pretty on Christmas plates too - they are green! Last year for kicks I made a batch with a little cinnamon in the marshmallow and I added red food coloring instead of green. It was really great to have those on the Christmas plate too.
Mom's favorite are the Chow Mein Noodle Candy.
Last year I think I made about 6 batches in 4 weeks of those. And my 3 brothers & dad ate them so fast, we had none for Christmas!!
This year I've made 3 types already, and I am hoping to make the fudge again - that was really yummy! I also want to make the ginger cookies I have to find the recipe for then post on here...
Also, I need to post the cinnamon ice cream recipe and link where I got it from too...
Merry Christmas!!
Peppermint Candy Cookies
Ingredients:
Cookie dough:
1 cup soft butter (or margarine)
1/2 C sifted confectioner’s sugar
1 teaspoon vanilla
2 1/2 c all purpose flour, sifted
1/2 cup walnuts (or other nuts) finely chopped
Peppermint Fudge Filling
1/2 C crushed peppermint stick candy
1/2 C sifted confectioner’s sugar
2 T cream cheese
1 teaspoon milk
1/2 C sifted confectioner’s sugar
red food coloring
For the cookie dough, cream the butter. Add the 1/2 C sifted confectioner’s sugar and vanilla, creaming well. Blend-in the sifted flour and 1/2 C walnuts. Mix thoroughly. Cover; prepare Peppermint Fudge Filling. For the filling, combine the crushed peppermint stick candy and the 1/2 C sifted confectioner’s sugar. Set aside. Blend the cream cheese with the milk until smooth and creamy. Add another 1/2 C sifted confectioner’s sugar gradually; add the peppermint candy and confectioner’s sugar mixture (already combined), as well as one drop of red food coloring. Mix well.
Now, shape the dough by rounded teaspoonfuls into balls. Make a deep hole in the center of each and fill with about 1/4th teaspoon of the filler. Reshape and seal. Place on ungreased baking sheets. Bake at 350 degrees for 12-15 minutes. Do not brown. While warm, roll in remainder of peppermint candy and confectioner’s sugar mixture. Cool; re-roll in candy mixture.
Cookie dough:
1 cup soft butter (or margarine)
1/2 C sifted confectioner’s sugar
1 teaspoon vanilla
2 1/2 c all purpose flour, sifted
1/2 cup walnuts (or other nuts) finely chopped
Peppermint Fudge Filling
1/2 C crushed peppermint stick candy
1/2 C sifted confectioner’s sugar
2 T cream cheese
1 teaspoon milk
1/2 C sifted confectioner’s sugar
red food coloring
For the cookie dough, cream the butter. Add the 1/2 C sifted confectioner’s sugar and vanilla, creaming well. Blend-in the sifted flour and 1/2 C walnuts. Mix thoroughly. Cover; prepare Peppermint Fudge Filling. For the filling, combine the crushed peppermint stick candy and the 1/2 C sifted confectioner’s sugar. Set aside. Blend the cream cheese with the milk until smooth and creamy. Add another 1/2 C sifted confectioner’s sugar gradually; add the peppermint candy and confectioner’s sugar mixture (already combined), as well as one drop of red food coloring. Mix well.
Now, shape the dough by rounded teaspoonfuls into balls. Make a deep hole in the center of each and fill with about 1/4th teaspoon of the filler. Reshape and seal. Place on ungreased baking sheets. Bake at 350 degrees for 12-15 minutes. Do not brown. While warm, roll in remainder of peppermint candy and confectioner’s sugar mixture. Cool; re-roll in candy mixture.
Choco-Mint Fudge
Recipe from Jodi's grandmother - Dorothy Loudon Peto "Gran"
Ingredients:
2 sticks butter or margarine
4 C sugar
Few grains of salt
1 can (1 2/3 C) evaporated milk
2 pkgs (12 oz. total) chocolate chips
1 jar marshmallow cream (7 1/2 oz.)
1/2 teaspoon peppermint extract
1 C chopped pecans
Mix sugar, salt, oleo, and evaporated milk in a large sauce pan. Cook and stir over low heat until dissolved. Bring to a boil and cook 7 minutes over medium heat – stirring continuously.
Remove from heat – add chocolate chips, marshmallow, and peppermint. Beat until smooth. Add pecans. Pour into a greased 9x12 pan.
------------------------------
Notes by Jodi:
Pour into the greased 9x12 pan. Let it sit out in the kitchen by the window where the cold air is coming in even though the window is closed. Let it sit overnight.
Cut into bars or squares depending on how big you want the pieces of fudge.
Ingredients:
2 sticks butter or margarine
4 C sugar
Few grains of salt
1 can (1 2/3 C) evaporated milk
2 pkgs (12 oz. total) chocolate chips
1 jar marshmallow cream (7 1/2 oz.)
1/2 teaspoon peppermint extract
1 C chopped pecans
Mix sugar, salt, oleo, and evaporated milk in a large sauce pan. Cook and stir over low heat until dissolved. Bring to a boil and cook 7 minutes over medium heat – stirring continuously.
Remove from heat – add chocolate chips, marshmallow, and peppermint. Beat until smooth. Add pecans. Pour into a greased 9x12 pan.
------------------------------
Notes by Jodi:
Pour into the greased 9x12 pan. Let it sit out in the kitchen by the window where the cold air is coming in even though the window is closed. Let it sit overnight.
Cut into bars or squares depending on how big you want the pieces of fudge.
Chocolate Cherry Bars
From Dorothy Loudon Peto "Gran" - my grandmother
(Yummy! – Gran)
Ingredients:
1 package fudge cake mix
1 can 21-oz cherry pie filling
1 teaspoon almond extract
2 eggs, beaten
Preheat oven to 350 degrees. Using solid shortening or margarine, grease and flour 15x10 or 9x13 jelly roll pan. In large bowl, combine the first four ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake 20-30 minutes.
While bars cool, prepare frosting.
Frosting:
1 cup sugar
5 T butter or margarine
1/3 cup milk
1 package (6-oz) semi-sweet chocolate pieces
In small saucepan, combine sugar, butter and milk. Boil, stirring constantly, one minute. Remove from heat; stir in chocolate pieces until smooth. Pour over partially cooled bars.
Makes 3 dozen bars.
(Yummy! – Gran)
Ingredients:
1 package fudge cake mix
1 can 21-oz cherry pie filling
1 teaspoon almond extract
2 eggs, beaten
Preheat oven to 350 degrees. Using solid shortening or margarine, grease and flour 15x10 or 9x13 jelly roll pan. In large bowl, combine the first four ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake 20-30 minutes.
While bars cool, prepare frosting.
Frosting:
1 cup sugar
5 T butter or margarine
1/3 cup milk
1 package (6-oz) semi-sweet chocolate pieces
In small saucepan, combine sugar, butter and milk. Boil, stirring constantly, one minute. Remove from heat; stir in chocolate pieces until smooth. Pour over partially cooled bars.
Makes 3 dozen bars.
Cathedral Windows
Ingredients:
1/4 lb - Margarine
12 oz - Chocolate Chips
1 cup - Chopped Walnuts
12 oz - Colored Mini Marshmallows
7 oz - Grated Coconut (optional)
Heat margarine and chocolate chips in the top pan of a double boiler over low heat, stirring occasionally, until melted and smooth. Cool slightly. Put marshmallows and nuts in a large bowl. Stir in chocolate.
Tear five 9-inch sheets of waxed paper and sprinkle each generously with coconut. Divide dough into fifths and place each fifth on a sheet of waxed paper. Roll tightly into 2-inch diameter logs and refrigerate overnight. Before serving, unwrap from waxed paper and cut into 1/2" slices.
Makes about 60 pieces.
--------------------------
We can't find the one my grandmother used to make, so I searched online to find a similar recipe last year. I found this one & made them. The cookies came out about the same. Same taste. I don't add the walnuts or coconut. My grandmother also used to make these in a glass baking pan - square - so the windows came out rectangular with a sprinkling of coconut on top. This recipe is for round cookies with coconut all over. I don't use the coconut, and I like the ease of the waxed paper. So this recipe is good enough for me. :)
1/4 lb - Margarine
12 oz - Chocolate Chips
1 cup - Chopped Walnuts
12 oz - Colored Mini Marshmallows
7 oz - Grated Coconut (optional)
Heat margarine and chocolate chips in the top pan of a double boiler over low heat, stirring occasionally, until melted and smooth. Cool slightly. Put marshmallows and nuts in a large bowl. Stir in chocolate.
Tear five 9-inch sheets of waxed paper and sprinkle each generously with coconut. Divide dough into fifths and place each fifth on a sheet of waxed paper. Roll tightly into 2-inch diameter logs and refrigerate overnight. Before serving, unwrap from waxed paper and cut into 1/2" slices.
Makes about 60 pieces.
--------------------------
We can't find the one my grandmother used to make, so I searched online to find a similar recipe last year. I found this one & made them. The cookies came out about the same. Same taste. I don't add the walnuts or coconut. My grandmother also used to make these in a glass baking pan - square - so the windows came out rectangular with a sprinkling of coconut on top. This recipe is for round cookies with coconut all over. I don't use the coconut, and I like the ease of the waxed paper. So this recipe is good enough for me. :)
Holly Berry Drops
From Dorothy Loudon Peto - Jodi's grandmother
Ingredients:
1 stick butter or margarine
32 large marshmallows
1 1/2 teaspoons green food coloring
3 cups corn flakes
Red cinnamon candies
Melt together the butter, marshmallows and the food color in a large pan. Remove from heat and add the corn flakes and then stir. Drop immediately by spoonful onto waxed paper. Shape with fingers and add 2 or 3 candies to each drop.
Makes about 2 1/2 dozen.
Ingredients:
1 stick butter or margarine
32 large marshmallows
1 1/2 teaspoons green food coloring
3 cups corn flakes
Red cinnamon candies
Melt together the butter, marshmallows and the food color in a large pan. Remove from heat and add the corn flakes and then stir. Drop immediately by spoonful onto waxed paper. Shape with fingers and add 2 or 3 candies to each drop.
Makes about 2 1/2 dozen.
Chow Mein Noodle Candy
From Dorothy Loudon Peto (my grandmother)
Ingredients:
1 (12-ounce) package of chocolate chips
1 (12-ounce) package of butterscotch chips
1 cup salted nuts
2 (3 ounce) cans Chow Mein noodles
Melt chocolate and butterscotch chips in top of double-boiler until creamy. Mix nuts and chow mein noodles in large bowl. Add to candy mixture. Stir carefully (noodles can break) until all are coated. Drop by teaspoonfuls onto waxed paper covered surface. Cool until hard.
Jodi modifications:
2 (12 ounce) packages of chocolate chips
2 (12 ounce) packages of butterscotch chips
1 can of salted mixed nuts + a sprinkling of extra salt
1 12-ounce bag of Chow Mein noodles
Melt chocolate and butterscotch chips in crock pot set on “low.” Stir every few minutes. It doesn’t take that long. Mix in the nuts and stir well. Add the chow mein noodles and stir carefully until all are dark with the chocolate. Drop by teaspoonfuls onto wax paper covering the dining room table. Cool until hard. This makes approximately 80 cookies.
Ingredients:
1 (12-ounce) package of chocolate chips
1 (12-ounce) package of butterscotch chips
1 cup salted nuts
2 (3 ounce) cans Chow Mein noodles
Melt chocolate and butterscotch chips in top of double-boiler until creamy. Mix nuts and chow mein noodles in large bowl. Add to candy mixture. Stir carefully (noodles can break) until all are coated. Drop by teaspoonfuls onto waxed paper covered surface. Cool until hard.
Jodi modifications:
2 (12 ounce) packages of chocolate chips
2 (12 ounce) packages of butterscotch chips
1 can of salted mixed nuts + a sprinkling of extra salt
1 12-ounce bag of Chow Mein noodles
Melt chocolate and butterscotch chips in crock pot set on “low.” Stir every few minutes. It doesn’t take that long. Mix in the nuts and stir well. Add the chow mein noodles and stir carefully until all are dark with the chocolate. Drop by teaspoonfuls onto wax paper covering the dining room table. Cool until hard. This makes approximately 80 cookies.
Raspberry Squares
by Evelyn Snow Heckel
1 1/3 C flour
1/2 tsp soda
1/2 tsp salt
1/2 C quick-cooking oatmeal
1 C brown sugar
1 C melted butter
1 tsp vanilla
1 C walnuts chopped coarsely (or pecans)
3/4 C seeded raspberry jam
Bonne Maman raspberry preserves are good in this recipe.
Sift flour, soda, salt together. Add oatmeal chopped fine, brown sugar,
melted butter, and vanilla. Blend well. Add nuts. Press large half of
mixture (with spatula or piece of waxed paper) into 13x9x2 inch greased pan.
Cover with jam. Top with remaining flour mixture. (I have found it works
best to just sprinkle the flour mixture over the jam with your fingers. You
may think there is not enough to go around, but it does melt together while
cooking.) Bake at 350 degrees for about 23 minutes. When cool, cut into
small squares. Makes 40 squares.
These are delicious room temperature or cold and can be kept in a tight
container in a cold garage to save on refrigerator space. Enjoy!
My grandmother's cook book was called "More Fun with Cookies" and my parents
had it printed and sold at the Prin Book Store and some local book shops
sometime in the 70's. They are easy to make. Have fun.
Posted by Joan Snipes, from Mary Thompson
1 1/3 C flour
1/2 tsp soda
1/2 tsp salt
1/2 C quick-cooking oatmeal
1 C brown sugar
1 C melted butter
1 tsp vanilla
1 C walnuts chopped coarsely (or pecans)
3/4 C seeded raspberry jam
Bonne Maman raspberry preserves are good in this recipe.
Sift flour, soda, salt together. Add oatmeal chopped fine, brown sugar,
melted butter, and vanilla. Blend well. Add nuts. Press large half of
mixture (with spatula or piece of waxed paper) into 13x9x2 inch greased pan.
Cover with jam. Top with remaining flour mixture. (I have found it works
best to just sprinkle the flour mixture over the jam with your fingers. You
may think there is not enough to go around, but it does melt together while
cooking.) Bake at 350 degrees for about 23 minutes. When cool, cut into
small squares. Makes 40 squares.
These are delicious room temperature or cold and can be kept in a tight
container in a cold garage to save on refrigerator space. Enjoy!
My grandmother's cook book was called "More Fun with Cookies" and my parents
had it printed and sold at the Prin Book Store and some local book shops
sometime in the 70's. They are easy to make. Have fun.
Posted by Joan Snipes, from Mary Thompson
Sunday, December 10, 2006
Eggnog Punch
1 3/4 - 2 quarts French vanilla or cinnamon ice cream
2 quarts dairy eggnog or canned eggnog - chilled (8 cups)
1 liter cream soda - chilled
Peppermint sticks, cinnamon sticks or candy canes (all are optional garnishes)
Place ice cream in an extra large punch bowl. Add 1/2 egg nog. Stir and mash mixture using a potato masher until ice cream is melted and it's well-combined. Stir in remaining egg nog. Slowly pour in cream soda, stir and combine.
To each glass, add a garnish (above). Sprinkle lightly with cinnamon. (about 1/8 teaspoon per serving.)
Makes about 24 (6 oz) servings.
------------------
I got this recipe from a Home and Garden, Dec, 2006 magazine while I sat in a salon today getting a pedicure. :)
------------------
I made this for a church party in the punch bowl. I should have taken a funnel with me - I had a ton of punch left over & had to call my husband to bring a funnel. The people who actually tried it enjoyed it. Most folks didn't try it though - they had a pre-determined aversion to egg nog.
------------------
I made my cinnamon ice cream from scratch because I didn't want to bother searching for it in the grocery stores. I used a recipe from Megnut.com -- will post that in a seperate place on this blog.
2 quarts dairy eggnog or canned eggnog - chilled (8 cups)
1 liter cream soda - chilled
Peppermint sticks, cinnamon sticks or candy canes (all are optional garnishes)
Place ice cream in an extra large punch bowl. Add 1/2 egg nog. Stir and mash mixture using a potato masher until ice cream is melted and it's well-combined. Stir in remaining egg nog. Slowly pour in cream soda, stir and combine.
To each glass, add a garnish (above). Sprinkle lightly with cinnamon. (about 1/8 teaspoon per serving.)
Makes about 24 (6 oz) servings.
------------------
I got this recipe from a Home and Garden, Dec, 2006 magazine while I sat in a salon today getting a pedicure. :)
------------------
I made this for a church party in the punch bowl. I should have taken a funnel with me - I had a ton of punch left over & had to call my husband to bring a funnel. The people who actually tried it enjoyed it. Most folks didn't try it though - they had a pre-determined aversion to egg nog.
------------------
I made my cinnamon ice cream from scratch because I didn't want to bother searching for it in the grocery stores. I used a recipe from Megnut.com -- will post that in a seperate place on this blog.
Pomegranite Tea
I got this recipe from a Home and Garden, Dec, 2006 magazine while I sat in a salon today getting a pedicure. :)
----------
3 Cups Water
3 Tablespoons granulated sugar
4 regular tea bags or 1 family-sized tea bag
1 Cup Pomegranite juice
1/4 tsp almond extract
Lemon wedges (optional)
Raw sugar or brown sugar (optional)
1) In a medium sausepan, bring water and sugar to boil. Remove from heat. Add tea bag. Let it stand 30 minutes. Remove tea bag.
2) Add pomegranite juice and extract. Serve hot or iced. With lemon wedges. Sweeten to taste.
Makes 4 8 oz servings.
----------
3 Cups Water
3 Tablespoons granulated sugar
4 regular tea bags or 1 family-sized tea bag
1 Cup Pomegranite juice
1/4 tsp almond extract
Lemon wedges (optional)
Raw sugar or brown sugar (optional)
1) In a medium sausepan, bring water and sugar to boil. Remove from heat. Add tea bag. Let it stand 30 minutes. Remove tea bag.
2) Add pomegranite juice and extract. Serve hot or iced. With lemon wedges. Sweeten to taste.
Makes 4 8 oz servings.
Saturday, December 02, 2006
Leanne's Incredibly Easy, Non-Measured Smoothie
Makes 2 yummy smoothies
2-3 ice cubes
1 banana, frozen
a handful of frozen (organic if you can) berries, your choice (about
1/3 cup)
2 scoops protein powder (I use a vanilla whey protein powder)
1 10 ounce bottle of Stonyfield Farm low-fat yogurt smoothie (I use
vanilla mostly)
orange juice (just enough to add more liquid if you need it)
Put everything in a blender (I have a 450 watt blender that works
great!) and LET HER RIP!
COOKING NOTES:
For the berries option, you could use peaches, some more banana
whatever. Smoothies are pretty forgiving--the only necessary
component is frozen fruit to make it shake-like.
That's it. Pretty simple, isn't it? That's how easy breakfast can be
in the morning. This smoothie takes me all of two minutes to make.
2-3 ice cubes
1 banana, frozen
a handful of frozen (organic if you can) berries, your choice (about
1/3 cup)
2 scoops protein powder (I use a vanilla whey protein powder)
1 10 ounce bottle of Stonyfield Farm low-fat yogurt smoothie (I use
vanilla mostly)
orange juice (just enough to add more liquid if you need it)
Put everything in a blender (I have a 450 watt blender that works
great!) and LET HER RIP!
COOKING NOTES:
For the berries option, you could use peaches, some more banana
whatever. Smoothies are pretty forgiving--the only necessary
component is frozen fruit to make it shake-like.
That's it. Pretty simple, isn't it? That's how easy breakfast can be
in the morning. This smoothie takes me all of two minutes to make.
Saturday, November 25, 2006
Leftover turkey or chicken chili
Beanless Chicken Chili (use leftover turkey instead of or to
supplement chicken if you had Thanksgiving at your house)
Serves 4
2 tablespoons olive oil
1 large onion -- chopped
4 cloves garlic -- pressed
1 red bell pepper - chopped (seeded and deribbed)
1 stalk celery -- chopped
2 jalapeno peppers - chopped (seeded and deribbed) OPTIONAL
1-2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 28-ounce can tomatoes -- broken up
6 boneless skinless chicken breast halves -- cooked and chopped into
1" pieces
OR
4-6 cups cooked turkey, chopped
2 tablespoons fresh cilantro -- chopped
Juice of one lime
In a large saucepan or skillet, heat oil over medium heat. Saute the
onion, garlic, celery, peppers and seasonings over medium low heat
for about 5 minutes.
Add tomatoes. Simmer gently for 20 minutes. Stir in cooked chicken
and/or turkey and cook until heated through. Before serving, add lime
juice and fresh cilantro and stir gently.
**NUTRITION NOTE: Nutritional information reflects using chicken
breasts, not turkey. The carb count will be the same.
Per Serving: 283 Calories; 13g Fat (41.1% calories from fat); 31g
Protein; 11g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol; 273mg
Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 1 Fat.
supplement chicken if you had Thanksgiving at your house)
Serves 4
2 tablespoons olive oil
1 large onion -- chopped
4 cloves garlic -- pressed
1 red bell pepper - chopped (seeded and deribbed)
1 stalk celery -- chopped
2 jalapeno peppers - chopped (seeded and deribbed) OPTIONAL
1-2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 28-ounce can tomatoes -- broken up
6 boneless skinless chicken breast halves -- cooked and chopped into
1" pieces
OR
4-6 cups cooked turkey, chopped
2 tablespoons fresh cilantro -- chopped
Juice of one lime
In a large saucepan or skillet, heat oil over medium heat. Saute the
onion, garlic, celery, peppers and seasonings over medium low heat
for about 5 minutes.
Add tomatoes. Simmer gently for 20 minutes. Stir in cooked chicken
and/or turkey and cook until heated through. Before serving, add lime
juice and fresh cilantro and stir gently.
**NUTRITION NOTE: Nutritional information reflects using chicken
breasts, not turkey. The carb count will be the same.
Per Serving: 283 Calories; 13g Fat (41.1% calories from fat); 31g
Protein; 11g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol; 273mg
Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 1 Fat.
Old Fashioned Apple Dumplings - dessert
For filling
2 small tart apples such as Granny Smith (1/2 lb), peeled, cored, and cut into 1/2-inch pieces
1/3 cup raisins
1/3 cup coarse fresh bread crumbs
1/3 cup packed light brown sugar
1 1/2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
For dough
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar plus 1/2 tablespoon for sprinkling
3 tablespoons cold unsalted butter, cut into pieces
2 tablespoons cold vegetable shortening
1/2 cup whole milk plus 1/2 tablespoon for brushing
For syrup
1 1/2 cups unfiltered apple cider
1 cup packed light brown sugar
Accompaniment: vanilla ice cream
Make filling: Toss together all filling ingredients.
Make dough: Preheat oven to 425°F.
Sift together flour, baking powder, salt, and 3 tablespoons granulated sugar into a bowl. Blend in butter and shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Add 1/2 cup milk and stir with a fork just until mixture is moistened.
Turn out dough onto a floured work surface and gently knead 7 to 8 times, or until a soft dough forms (do not overwork dough, or dumplings will be tough). Roll out dough on a well-floured surface with a floured rolling pin into a rough 16- by 11-inch rectangle (about 3/4 inch thick). Trim to a 15- by 10-inch rectangle. Halve dough lengthwise, then cut crosswise in thirds (to form 6 squares).
Fill dumplings: Divide filling among centers of squares. Bring all 4 corners together over filling and pinch together to seal. Transfer dumplings to a well-buttered 13- by 9- by 2-inch ceramic or glass baking dish and arrange about 1 inch apart. Brush tops with remaining 1/2 tablespoon milk and sprinkle with remaining 1/2 tablespoon granulated sugar.
Make syrup and bake dumplings: Bring cider and brown sugar to a boil, stirring until sugar is dissolved.
Pour syrup around dumplings, then bake dumplings until golden brown and syrup is bubbling, 20 to 25 minutes. Serve immediately.
Makes 6 (dessert) servings
2 small tart apples such as Granny Smith (1/2 lb), peeled, cored, and cut into 1/2-inch pieces
1/3 cup raisins
1/3 cup coarse fresh bread crumbs
1/3 cup packed light brown sugar
1 1/2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
For dough
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar plus 1/2 tablespoon for sprinkling
3 tablespoons cold unsalted butter, cut into pieces
2 tablespoons cold vegetable shortening
1/2 cup whole milk plus 1/2 tablespoon for brushing
For syrup
1 1/2 cups unfiltered apple cider
1 cup packed light brown sugar
Accompaniment: vanilla ice cream
Make filling: Toss together all filling ingredients.
Make dough: Preheat oven to 425°F.
Sift together flour, baking powder, salt, and 3 tablespoons granulated sugar into a bowl. Blend in butter and shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Add 1/2 cup milk and stir with a fork just until mixture is moistened.
Turn out dough onto a floured work surface and gently knead 7 to 8 times, or until a soft dough forms (do not overwork dough, or dumplings will be tough). Roll out dough on a well-floured surface with a floured rolling pin into a rough 16- by 11-inch rectangle (about 3/4 inch thick). Trim to a 15- by 10-inch rectangle. Halve dough lengthwise, then cut crosswise in thirds (to form 6 squares).
Fill dumplings: Divide filling among centers of squares. Bring all 4 corners together over filling and pinch together to seal. Transfer dumplings to a well-buttered 13- by 9- by 2-inch ceramic or glass baking dish and arrange about 1 inch apart. Brush tops with remaining 1/2 tablespoon milk and sprinkle with remaining 1/2 tablespoon granulated sugar.
Make syrup and bake dumplings: Bring cider and brown sugar to a boil, stirring until sugar is dissolved.
Pour syrup around dumplings, then bake dumplings until golden brown and syrup is bubbling, 20 to 25 minutes. Serve immediately.
Makes 6 (dessert) servings
Monday, November 06, 2006
Chocolate-Orange Truffle Cake
I cut this off a box years ago and thought I'd share... it seems like a nice Fall cake....
www.bettycrocker.com
Betty's Most-Requested Recipes
Chocolate-Orange Truffle Cake
1 package Betty Crocker (r) SuperMoist chocolate fudge cake mix
Water, oil and eggs as called for on cake mix package directions
1 Tablespoon grated orange peel
1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting
1/3 cup whipping (heavy) cream
1/2 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. (Fahrenheit) Bake and cool cake as directed on package for 2 8 or 9 inch round pans -- except add orange peel with the water. Fill layers and frost cake with frosting. Heat whipping cream in a 1-quart saucepan over medium heat until hot (do not boil); remove from heat. Stir in chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Cover and refrigerate any remaining cake.
www.bettycrocker.com
Betty's Most-Requested Recipes
Chocolate-Orange Truffle Cake
1 package Betty Crocker (r) SuperMoist chocolate fudge cake mix
Water, oil and eggs as called for on cake mix package directions
1 Tablespoon grated orange peel
1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting
1/3 cup whipping (heavy) cream
1/2 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. (Fahrenheit) Bake and cool cake as directed on package for 2 8 or 9 inch round pans -- except add orange peel with the water. Fill layers and frost cake with frosting. Heat whipping cream in a 1-quart saucepan over medium heat until hot (do not boil); remove from heat. Stir in chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Cover and refrigerate any remaining cake.
Friday, November 03, 2006
Fake a Starbucks Frappucino
A recipe I got from Glamour magazine, April 2002
Fake a Starbucks Frappucino
Glory hallelujah! Someone-specifically food investigaor Todd Wilbur -- had re-created the coffee chain's addictive formula. Here it is, from his new book "Top Secret Recipes: Sodas, Smoothies, Spirits, & Shakes" (Plume):
To make 2 "grande" drinks, blend 3/4 cup cold double-strength coffee (brewed with twice the beans your machine requires), 1 cup low-fat milk, 3 tbsp granulated sugar and 2 cups ice in a blender on high speed until ice is crushed and drink is silky smooth. Serve with a straw.
--------------------------------
(ingredients listed in a better way for the Jodi-method)
3/4 C cold strong coffee
1 C lowfat milk
3 T sugar
2 C ice
Fake a Starbucks Frappucino
Glory hallelujah! Someone-specifically food investigaor Todd Wilbur -- had re-created the coffee chain's addictive formula. Here it is, from his new book "Top Secret Recipes: Sodas, Smoothies, Spirits, & Shakes" (Plume):
To make 2 "grande" drinks, blend 3/4 cup cold double-strength coffee (brewed with twice the beans your machine requires), 1 cup low-fat milk, 3 tbsp granulated sugar and 2 cups ice in a blender on high speed until ice is crushed and drink is silky smooth. Serve with a straw.
--------------------------------
(ingredients listed in a better way for the Jodi-method)
3/4 C cold strong coffee
1 C lowfat milk
3 T sugar
2 C ice
Sunday, October 15, 2006
Five Minute Lasagne
Five Minute Lasagne
Serves 6
No kidding—this takes just five minutes to put together!
1 (26 ounce) jar spaghetti sauce (your favorite)
1 (30 ounce) bag frozen large cheese ravioli, unthawed
1 (10 ounce) package frozen spinach, thawed and drained (optional)
1 (8 ounce) package mozzarella, shredded
1/2 cup Romano cheese, grated
Preheat oven to 350 degrees.
Lightly grease a 13 x 9-inch baking dish and spoon in about 1/3 of the sauce.
Arrange 12 of the raviolis on top; then evenly lay all the_spinach over the top of the raviolis.
Top that with half of each cheese.
Now cover with another layer of raviolis, the remaining sauce_and the remaining cheese.
Tent with foil (don't let cheese touch the_foil or it will stick)
Bake 25 minutes
Uncover and bake for 5 to 10 minutes more until bubbly.
Serves 6
No kidding—this takes just five minutes to put together!
1 (26 ounce) jar spaghetti sauce (your favorite)
1 (30 ounce) bag frozen large cheese ravioli, unthawed
1 (10 ounce) package frozen spinach, thawed and drained (optional)
1 (8 ounce) package mozzarella, shredded
1/2 cup Romano cheese, grated
Preheat oven to 350 degrees.
Lightly grease a 13 x 9-inch baking dish and spoon in about 1/3 of the sauce.
Arrange 12 of the raviolis on top; then evenly lay all the_spinach over the top of the raviolis.
Top that with half of each cheese.
Now cover with another layer of raviolis, the remaining sauce_and the remaining cheese.
Tent with foil (don't let cheese touch the_foil or it will stick)
Bake 25 minutes
Uncover and bake for 5 to 10 minutes more until bubbly.
Monday, October 02, 2006
LEMON CAKE
Recipe courtesy of Maryanne K. from church.
1 package yellow cake mix
1 package lemon Jello
3/4 cup water
4 eggs
3/4 cup vegetable oil
2 cups powdered sugar
6 tablespoons lemon juice
Mix together cake mix, Jello, water, and eggs until smooth. Add oil and stir until well-blended. Pour into well-greased and floured 9" X 14" pan and bake at 350 degrees for 30-40 minutes. Meanwhile, stir powdered sugar and lemon juice together. As soon as cake is removed from oven, poke it all over with a skewer or meat fork. Pour sugar mixture over it slowly, so that it soaks into the cake.
1 package yellow cake mix
1 package lemon Jello
3/4 cup water
4 eggs
3/4 cup vegetable oil
2 cups powdered sugar
6 tablespoons lemon juice
Mix together cake mix, Jello, water, and eggs until smooth. Add oil and stir until well-blended. Pour into well-greased and floured 9" X 14" pan and bake at 350 degrees for 30-40 minutes. Meanwhile, stir powdered sugar and lemon juice together. As soon as cake is removed from oven, poke it all over with a skewer or meat fork. Pour sugar mixture over it slowly, so that it soaks into the cake.
Saturday, September 30, 2006
Cinnamon Buttercream Frosting
This goes on top of the Snickerdoodle Cake.
Makes 3 1/2 cups, enough to frost a 2 or 3 layer cake.
Preparation time: 5 minutes
8 T (1 stick) butter, at room temperature
3 3/4 C confectioners' sugar, sifted
3-4 T milk
1 t pure vanilla extract
1 t ground cinnamon (after you add the vanilla)
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 T milk, and vanilla. Then add the cinnamon. Blend with the mixer on low speed until the sugar is incorporated, 1 minutes. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 T milk if the frosting seems too stiff.
2. Use to frost the top and sides of the cake of your choice.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK IF YOU LIKE THE CAKE. YOU WON'T REGRET IT.
Makes 3 1/2 cups, enough to frost a 2 or 3 layer cake.
Preparation time: 5 minutes
8 T (1 stick) butter, at room temperature
3 3/4 C confectioners' sugar, sifted
3-4 T milk
1 t pure vanilla extract
1 t ground cinnamon (after you add the vanilla)
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 T milk, and vanilla. Then add the cinnamon. Blend with the mixer on low speed until the sugar is incorporated, 1 minutes. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 T milk if the frosting seems too stiff.
2. Use to frost the top and sides of the cake of your choice.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK IF YOU LIKE THE CAKE. YOU WON'T REGRET IT.
Snickerdoodle Cake
I made this cake for a recent church event. At least 3-5 folks demanded the recipe. I really don't want to say "I cheated and used a cake mix" but I'm putting it here in case they really want it. This is from the Cake Mix Doctor's book.
Serves: 16
Preparation time: 5-7 minutes
Baking time: 27-29 minutes
(note: I use a bundt pan for everything, and it took 37 minutes to bake)
Assembly time: 20 minutes
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25) plain white cake mix
1 cup whole milk
8 T (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
Cinnamon Buttercream Frosting
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F.
Generously grease 2 9" round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27-9 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
4. Meanwhile, prepare the Cinnamon Buttercream Frosting.
5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.
Note: Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK; YOU WON'T REGRET IT.
Serves: 16
Preparation time: 5-7 minutes
Baking time: 27-29 minutes
(note: I use a bundt pan for everything, and it took 37 minutes to bake)
Assembly time: 20 minutes
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25) plain white cake mix
1 cup whole milk
8 T (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
Cinnamon Buttercream Frosting
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F.
Generously grease 2 9" round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27-9 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
4. Meanwhile, prepare the Cinnamon Buttercream Frosting.
5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.
Note: Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK; YOU WON'T REGRET IT.
My key to fabulous cakes
I just wanted to share my key to really great cakes.
USE the best quality eggs you can afford. I always use cage-free organic brown eggs. ALWAYS. I won't settle for other eggs that cost 1/6th the price. I refuse.
If the recipe calls for cinammon, add a little of your own that you've freshly ground. It adds real fresh taste. Not fake old cinnamon taste. Boring!
If the recipe calls for strawberries, add at least a few fresh real strawberries. It really add the fresh taste.
USE the best quality eggs you can afford. I always use cage-free organic brown eggs. ALWAYS. I won't settle for other eggs that cost 1/6th the price. I refuse.
If the recipe calls for cinammon, add a little of your own that you've freshly ground. It adds real fresh taste. Not fake old cinnamon taste. Boring!
If the recipe calls for strawberries, add at least a few fresh real strawberries. It really add the fresh taste.
Strawberry Applesauce Cake
I baked this cake for my own birthday this year. Yummy! There's a whole story about it. I baked it, went out on a date with my husband, left the boys with a babysitter (who is the nanny from next door). I got home, the cake was NO WHERE. I asked the (English-is-her-second-language-she-barely-speaks-it) nanny "where is my cake??" My oldest son was still awake and I had the idea to eat some birthday cake with him before I put him to bed. She said, "it's at my house. I will get it for you tomorrow." I was STUNNED. The kids she nannies for next door had taken it home, and cut up my fresh cake and taken out at least 3 pieces and left it there.
!!!
So I said, "no, you will please get it NOW." So she went next door and my husband waited outside for her to give the cake to him.
So much for having a beautiful cake on my own birthday. Oh, well. It was really really really good tasting at least!
-----
I'm baking this today for a church event tomorrow. I anticipate the church folks to ask for the recipe, so it's on this site for them to nab if they really want to know my secrets.
-----
serves: 16
prep time: 5 minutes
baking time: 30-35 minutes
assembly time: 5 minutes
Cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain white cake mix
1 package (10 ounces) frozen strawberries in syrup, thawed and pureed
1/2 cup sweetened applesauce
2 large eggs
Frosting:
4 ounces Neufchatel cheese (reduced fat cream cheese) at room temperature
1/2 cup strawberry preserves or sweetened sliced strawberries
1/2 cup confectioners' sugar, sifted
1 drop red food coloring (optional)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, strawberry puree, applesauce, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined and thickened. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 30 -35 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter to cool completely, 20 minutes more.
4. Meanwhile, prepare the frosting. Place the Neufchatel cheese and the strawberry preserves in a medium-size mixing bowl. Blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine, scrape down the sides of the bowl with the rubber spatula, and add the confectioners' sugar and red food coloring, if desired. Increase the mixer speed to medium and beat until fluffy, 1 minute more.
5 spread the frosting over top and sides of the cooled cake with clean, smooth strokes. Slice and serve.
Note: store this cake, covered in waxed paper, in the refrigerator for up to 1 week.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK; YOU WON'T REGRET IT.
!!!
So I said, "no, you will please get it NOW." So she went next door and my husband waited outside for her to give the cake to him.
So much for having a beautiful cake on my own birthday. Oh, well. It was really really really good tasting at least!
-----
I'm baking this today for a church event tomorrow. I anticipate the church folks to ask for the recipe, so it's on this site for them to nab if they really want to know my secrets.
-----
serves: 16
prep time: 5 minutes
baking time: 30-35 minutes
assembly time: 5 minutes
Cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain white cake mix
1 package (10 ounces) frozen strawberries in syrup, thawed and pureed
1/2 cup sweetened applesauce
2 large eggs
Frosting:
4 ounces Neufchatel cheese (reduced fat cream cheese) at room temperature
1/2 cup strawberry preserves or sweetened sliced strawberries
1/2 cup confectioners' sugar, sifted
1 drop red food coloring (optional)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, strawberry puree, applesauce, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined and thickened. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 30 -35 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter to cool completely, 20 minutes more.
4. Meanwhile, prepare the frosting. Place the Neufchatel cheese and the strawberry preserves in a medium-size mixing bowl. Blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine, scrape down the sides of the bowl with the rubber spatula, and add the confectioners' sugar and red food coloring, if desired. Increase the mixer speed to medium and beat until fluffy, 1 minute more.
5 spread the frosting over top and sides of the cooled cake with clean, smooth strokes. Slice and serve.
Note: store this cake, covered in waxed paper, in the refrigerator for up to 1 week.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK; YOU WON'T REGRET IT.
Tuesday, September 05, 2006
Cupcakes!
Click where it says "Cupcakes!" (in the title) and see the cool blog devoted to cupcakes! Very cool!!
Guy's Big Bite
I love Guy Fieri's new show! He was on the show last year "Who's Going to be the Next Food Network Star." And he won! I voted and I got my brother, Steve, to vote too. I love the recipes! If you can check them out, I recommend them.
Monday, July 17, 2006
My personal Dawn recipe
If you want to make what I make to do cool big bubbles - kids inside a bubble (see photo) then this is what I do:
Put hula hoop down inside container
Use Non-Ultra Blue Dawn (available at WalMart) on top of the (cotton wrapped*) hula-hoop - then I pour water from the garden hose (Fairfax County water is pretty good stuff) all over the hoop. I let it sit for several minutes to soak in. After that, when I am ready, I rotate the hula-hoop once in one direction, then back to its starting position, then I bring the hula-hoop up. sometimes it takes a few minutes and rotations to get the soap working well.
*Cotton-wrapped hula-hoop: I cut up a t-shirt into long strips & wrap then sew it loosely around the hula-hoop. If you wind it too tightly, it will be too heavy to pick up when it's full of soapy water.
Put hula hoop down inside container
Use Non-Ultra Blue Dawn (available at WalMart) on top of the (cotton wrapped*) hula-hoop - then I pour water from the garden hose (Fairfax County water is pretty good stuff) all over the hoop. I let it sit for several minutes to soak in. After that, when I am ready, I rotate the hula-hoop once in one direction, then back to its starting position, then I bring the hula-hoop up. sometimes it takes a few minutes and rotations to get the soap working well.
*Cotton-wrapped hula-hoop: I cut up a t-shirt into long strips & wrap then sew it loosely around the hula-hoop. If you wind it too tightly, it will be too heavy to pick up when it's full of soapy water.
Bubble Soap Recipe
From the Maryland Science Center
1 Cup of Dawn Dishwashing Liquid
1/2 Cup Glycerin (available at a pharmacy)
1 Gallon of water
1 Cup of Dawn Dishwashing Liquid
1/2 Cup Glycerin (available at a pharmacy)
1 Gallon of water
Sunday, July 16, 2006
Christmas Cookies
I plan, around November, to post a bunch of Christmas cookie recipes. This will be fun!! I modified a lot of my recipes last year so I could make them much more easily using my crock pot. Come back around Thanksgiving ...
Monday, May 29, 2006
My Delicious
Have you heard of My Delicious? It's a great website that helps you catalog your recipes. Check out mine!
My Delicious
My Delicious
Wednesday, May 24, 2006
Creamy Spaghetti Carbonara
Serves 6
1 1/2 pounds spaghetti, uncooked
9 oz. turkey bacon -- finely chopped
4 1/2 cloves garlic -- pressed
1 cup dry white wine (or use white grape juice with a splash of
vinegar)
1/2 cup chopped parsley
1 Cup of Half and Half (Half cream/half milk for UK people)
1/2 cup grated Parmesan cheese- tossed with 1 tablespoon flour
Salt and freshly ground pepper -- to taste
Prepare pasta according to package directions. While pasta is cooking,
cook the bacon and garlic in a small sauté pan over medium-low heat until the
garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.
Add the wine, increase heat, bring the wine to a boil and cook until
it has reduced by half. Add the half and half and bring back up to a slight
simmer (not much--it will break) and whisk in the Parmesan cheese mixture, stirring
constantly until thickened. Remove from heat.
When pasta is done, drain it well and add it immediately to the bacon
mixture.
Add Parmesan cheese and toss quickly. Season with salt and freshly
ground pepper and serve.
Per Serving: 587 Calories; 12g Fat (19.6% calories from fat); 24g
Protein; 87g
Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 697mg Sodium.
Exchanges: 5
1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.
SERVING SUGGESTION: Steamed broccoli and a big spinach salad. Pass a
bowl of baby carrots at the table for a little beta carotene crunch!
1 1/2 pounds spaghetti, uncooked
9 oz. turkey bacon -- finely chopped
4 1/2 cloves garlic -- pressed
1 cup dry white wine (or use white grape juice with a splash of
vinegar)
1/2 cup chopped parsley
1 Cup of Half and Half (Half cream/half milk for UK people)
1/2 cup grated Parmesan cheese- tossed with 1 tablespoon flour
Salt and freshly ground pepper -- to taste
Prepare pasta according to package directions. While pasta is cooking,
cook the bacon and garlic in a small sauté pan over medium-low heat until the
garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.
Add the wine, increase heat, bring the wine to a boil and cook until
it has reduced by half. Add the half and half and bring back up to a slight
simmer (not much--it will break) and whisk in the Parmesan cheese mixture, stirring
constantly until thickened. Remove from heat.
When pasta is done, drain it well and add it immediately to the bacon
mixture.
Add Parmesan cheese and toss quickly. Season with salt and freshly
ground pepper and serve.
Per Serving: 587 Calories; 12g Fat (19.6% calories from fat); 24g
Protein; 87g
Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 697mg Sodium.
Exchanges: 5
1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.
SERVING SUGGESTION: Steamed broccoli and a big spinach salad. Pass a
bowl of baby carrots at the table for a little beta carotene crunch!
Tuesday, May 23, 2006
Turkey and Wild Mushroom Meat Loaf Patties with Pan Gravy
Recipe courtesy Rachael Ray
Note: clean mushrooms with a damp cloth. Do not run directly under water.
3 tablespoons extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties _
8 cremini mushrooms, (baby portobellos), chopped _
8 shiitake mushrooms, chopped _
1 shallot, chopped _
Salt and pepper _
1 1/3 pounds ground turkey, the average weight of 1 package _
3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons _
1 tablespoon Worcestershire sauce, eyeball it _
1/2 cup Italian bread crumbs _
1 egg, beaten _
2 tablespoons butter _
2 tablespoons all-purpose flour _
2 cups chicken stock _
1 teaspoon poultry seasoning
Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan.
Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat.
Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings.
Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet.
Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter.
When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste.
Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.
Note: clean mushrooms with a damp cloth. Do not run directly under water.
3 tablespoons extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties _
8 cremini mushrooms, (baby portobellos), chopped _
8 shiitake mushrooms, chopped _
1 shallot, chopped _
Salt and pepper _
1 1/3 pounds ground turkey, the average weight of 1 package _
3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons _
1 tablespoon Worcestershire sauce, eyeball it _
1/2 cup Italian bread crumbs _
1 egg, beaten _
2 tablespoons butter _
2 tablespoons all-purpose flour _
2 cups chicken stock _
1 teaspoon poultry seasoning
Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan.
Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat.
Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings.
Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet.
Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter.
When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste.
Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.
Mexican Torta
Serves 6
1/2 pound ground turkey
1 tablespoon olive oil
1 envelope taco seasoning (low-sodium, if available)
2 medium onions, chopped
2 cloves garlic, pressed
1 (4 oz.) can chopped green chilis, drained
16 corn tortillas, cut into wedges
2 cups shredded reduced-fat Monterey Jack cheese
1 (16 oz.) can refried beans (use fat-free)
1 (7 oz.) jar roasted red bell peppers, drained
salsa
low-fat sour cream
In a skillet, heat olive oil over medium high heat and cook onions
till translucent. Add garlic and cook another minute. Then add turkey,
and cook until browned, breaking into small pieces, as you go. Add the
taco seasoning package according to package directions mixing well and
allowing to simmer for a couple of minutes until slightly thickened.
Stir in the chilies and set aside.
Heat oven to 400 degrees.
Lightly grease a 10" pie plate. Place one fourth of the tortilla
pieces on the bottom of the pie plate (till covered). Spread with half
of the turkey mixture; sprinkle with 1 cup of the cheese. Place
another one fourth of the tortillas on cheese; spread with beans.
Place yet another one fourth of the tortillas on beans; top with
roasted peppers. And finally, place the remaining tortillas on the
roasted peppers and spread with remaining turkey mixture. Top with
remaining 1 cup cheese. Cover and bake 30 to 40 minutes or until
cheese is melted and center is hot. Let sit 10 minutes before cutting
into your masterpiece.
Can be served with salsa and sour cream, if desired.
Per serving: 339 Calories (kcal); 9g Total Fat; (25% calories from
fat); 20g Protein; 42g Carbohydrate; 4g Fiber; 34mg Cholesterol; 942mg
Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates
SERVING SUGGESTIONS: Serve with brown rice, steamed broccoli and a
bowl of baby carrots for the table.
VEGETARIANS: Substitute TVP crumbles for the turkey.
1/2 pound ground turkey
1 tablespoon olive oil
1 envelope taco seasoning (low-sodium, if available)
2 medium onions, chopped
2 cloves garlic, pressed
1 (4 oz.) can chopped green chilis, drained
16 corn tortillas, cut into wedges
2 cups shredded reduced-fat Monterey Jack cheese
1 (16 oz.) can refried beans (use fat-free)
1 (7 oz.) jar roasted red bell peppers, drained
salsa
low-fat sour cream
In a skillet, heat olive oil over medium high heat and cook onions
till translucent. Add garlic and cook another minute. Then add turkey,
and cook until browned, breaking into small pieces, as you go. Add the
taco seasoning package according to package directions mixing well and
allowing to simmer for a couple of minutes until slightly thickened.
Stir in the chilies and set aside.
Heat oven to 400 degrees.
Lightly grease a 10" pie plate. Place one fourth of the tortilla
pieces on the bottom of the pie plate (till covered). Spread with half
of the turkey mixture; sprinkle with 1 cup of the cheese. Place
another one fourth of the tortillas on cheese; spread with beans.
Place yet another one fourth of the tortillas on beans; top with
roasted peppers. And finally, place the remaining tortillas on the
roasted peppers and spread with remaining turkey mixture. Top with
remaining 1 cup cheese. Cover and bake 30 to 40 minutes or until
cheese is melted and center is hot. Let sit 10 minutes before cutting
into your masterpiece.
Can be served with salsa and sour cream, if desired.
Per serving: 339 Calories (kcal); 9g Total Fat; (25% calories from
fat); 20g Protein; 42g Carbohydrate; 4g Fiber; 34mg Cholesterol; 942mg
Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates
SERVING SUGGESTIONS: Serve with brown rice, steamed broccoli and a
bowl of baby carrots for the table.
VEGETARIANS: Substitute TVP crumbles for the turkey.
Gingerbread “with Bonnie Hunt”
From www.MarthaStewart.com
SERVES 12
1 1/2 cups all-purpose flour, plus more for pan
1 cup whole-wheat flour
3/4 cup turbinado sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup light molasses
2 large eggs, lightly beaten
1/2 cup canola oil
1/2 cup buttermilk
2 teaspoons baking soda
1 cup boiling water
1/2 cup firmly packed minced fresh ginger
Confectioners' sugar, for dusting (optional)
Nonstick cooking spray
1. Preheat oven to 350° with rack in lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the paper. Dust the entire pan with flour, and shake out the excess.
2. In a large bowl, whisk together flours, turbinado sugar, cinnamon, and salt; set aside.
3. In a medium bowl, whisk together molasses, eggs, oil, and buttermilk.
4. Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not over-mix.) Fold in the minced ginger.
5. Scrape batter into prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioners’; sugar, if desired.
SERVES 12
1 1/2 cups all-purpose flour, plus more for pan
1 cup whole-wheat flour
3/4 cup turbinado sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup light molasses
2 large eggs, lightly beaten
1/2 cup canola oil
1/2 cup buttermilk
2 teaspoons baking soda
1 cup boiling water
1/2 cup firmly packed minced fresh ginger
Confectioners' sugar, for dusting (optional)
Nonstick cooking spray
1. Preheat oven to 350° with rack in lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the paper. Dust the entire pan with flour, and shake out the excess.
2. In a large bowl, whisk together flours, turbinado sugar, cinnamon, and salt; set aside.
3. In a medium bowl, whisk together molasses, eggs, oil, and buttermilk.
4. Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not over-mix.) Fold in the minced ginger.
5. Scrape batter into prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioners’; sugar, if desired.
Frankfurter Frying Pan Dish
2 or more slices of bacon
10 frankfurters
1/2 C chopped onion
1 C cream of chicken soup
1/2 C water
3 C sliced cooked potatoes
1 package: frozen green beans
1/8th teaspoon leaf thyme, crushed
Cook bacon, remove from pan, crumble. Cut franks in pieces, brown with onion. Stir in soup, water, potatoes, beans and thyme. Heat and serve with bacon on top.
10 frankfurters
1/2 C chopped onion
1 C cream of chicken soup
1/2 C water
3 C sliced cooked potatoes
1 package: frozen green beans
1/8th teaspoon leaf thyme, crushed
Cook bacon, remove from pan, crumble. Cut franks in pieces, brown with onion. Stir in soup, water, potatoes, beans and thyme. Heat and serve with bacon on top.
Flying Fruit Cobbler
Here is my recipe for FLYing Fruit Cobbler. Tonight I am using a bag of frozen blackberries and blue berries; about 8 cups and I sweetened them with about 1/2 cup of sugar.
FLYing Fruit Cobbler
I really don't have a recipe. I throw it together. LOL I hope this makes sense. Edit as you see fit.
It is a proportional recipe. I use 1 cup as my guide for this.
* 1 part self-rising flour
* 1/2 part Sugar
* Stir together
* Add one egg
* Grate some fresh nutmeg in the bowl (1/2 teaspoon)
* and add enough syrup from the peaches or other fruit to make the
batter like pancake batter. Or if you don't have syrup you can use milk.
A big can of sliced peaches (29ounces) in heavy syrup. I drain and use
some of the syrup for the batter. You can use milk too. I use one big
can for each cup of flour. For the cobbler yesterday I used two cans.
I have also used frozen fruit with sugar put on it to make a little syrup.
Melt a stick of butter or a 1/2 of stick (about a 1/4 cup to 1/2 cup)
in a 2 quart casserole dish and pour in the batter then dump the
peaches or other fruit in it. The butter needs to be hot when you pour
this in so the cobbler won't stick.
Bake at 350 degrees for about 30-34 minutes. or until golden brown on top.
I use a cast iron dutch oven for my cobbler when I make a big one. The
scoop in my flour jar is one cup. So I use about 2 cups of Flour to 1
cup of sugar. For every cup of flour I use one egg. This served about
10 people. Serve with ice cream. Yum Yum! ~And have some friends over.
--FlyLady (Marla Cilley)
FLYing Fruit Cobbler
I really don't have a recipe. I throw it together. LOL I hope this makes sense. Edit as you see fit.
It is a proportional recipe. I use 1 cup as my guide for this.
* 1 part self-rising flour
* 1/2 part Sugar
* Stir together
* Add one egg
* Grate some fresh nutmeg in the bowl (1/2 teaspoon)
* and add enough syrup from the peaches or other fruit to make the
batter like pancake batter. Or if you don't have syrup you can use milk.
A big can of sliced peaches (29ounces) in heavy syrup. I drain and use
some of the syrup for the batter. You can use milk too. I use one big
can for each cup of flour. For the cobbler yesterday I used two cans.
I have also used frozen fruit with sugar put on it to make a little syrup.
Melt a stick of butter or a 1/2 of stick (about a 1/4 cup to 1/2 cup)
in a 2 quart casserole dish and pour in the batter then dump the
peaches or other fruit in it. The butter needs to be hot when you pour
this in so the cobbler won't stick.
Bake at 350 degrees for about 30-34 minutes. or until golden brown on top.
I use a cast iron dutch oven for my cobbler when I make a big one. The
scoop in my flour jar is one cup. So I use about 2 cups of Flour to 1
cup of sugar. For every cup of flour I use one egg. This served about
10 people. Serve with ice cream. Yum Yum! ~And have some friends over.
--FlyLady (Marla Cilley)
Crockpot Oatmeal
Serves 6
**disclaimer on this recipe. It may not work for YOUR crockpot! A 2:1
ratio on water and oats may be better, OR it could burn. I know this
sounds flaky but you need to consider all the variables: brands of
crockpots, ages, models, sizes and the temperatures even, that they
operate on. Be FLEXIBLE with this recipe and experiment with it to
get it just right for your family. Don't try it overnight the first
time and work with it a bit. Oats are cheap and this is worth the
hassle in getting it just so.
1 cup old fashioned oats (NOT the quick cooking kind)
4 cups water
Throw this in a crockpot and let it cook overnight on low. That's it!!
For fun, add some chopped apple, raisins and cinnamon. YUM! The smell
of this first thing in the morning is glorious!
Pancakes and waffles are more "weekend" food. Who has time to make
them during the week? YOU do if you can get these mixes together.
Even better, you can make extra pancakes or waffles on the weekend,
freeze them in big freezer zipper topped bags and use them instead of
those expensive and less nutritious toaster waffles in the freezer
section in the store.
Here's a terrific mix:
8 cups flour (if you'd like an all whole wheat mix, use whole wheat
pastry flour from health food stores)
2 cups whole wheat flour
1 1/2 cups buckwheat flour (at some markets, but for sure at health
food stores. Optional)
1/2 cup cornmeal (stone ground)
1 1/2 cups oatmeal (blend in your blender till powdered)
2 cups buttermilk powder (this is in the baking section of your
market)
5 tablespoons baking powder
2 tablespoons baking soda
1 cup sugar (or sucanat-natural sugar at the health food store)
2 tablespoons salt
This will make four quarts. Mix all together in a very large bowl and
divvy up into gallon sized freezer storage bags. I would mark the
date with a Sharpie pen and keep it in the freezer although you can
keep in your pantry.
To make pancakes or waffles:
1 cup pancake mix
1 egg
1/2 to 2/3 cup water (start with the lesser amount first and add if
you need to)
2 tablespoons vegetable oil
In a medium bowl, stir mix with water, egg and vegetable oil. Heat
your griddle and make your pancakes as usual! To make waffles, double
the batter and follow the directions for your waffle iron.
Basic Muffin Mix
Makes 11 cups
8 cups flour (again, if you prefer whole wheat, use whole wheat
pastry flour)
3 cups sugar (can use sucanat if you prefer, see note on pancake mix)
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons nutmeg
Combine everything in a large bowl and divide into freezer zipper
topped bags. Mark date with a Sharpie pen and store in the freezer or
cool dry place.
To make muffins:
Preheat oven to 375 degrees.
In a bowl, mix together 3 cups baking mix, 3 tablespoons vegetable
oil, 2 eggs, 3/4 cup milk and 3/4 cup berries, raisins, chocolate
chips or whatever else you'd like.
Bake in a prepared muffin pan-that means lightly greased (I prefer
the cupcake papers-easy clean up!), filling cups 2/3 full. Bake for
20 minutes or until nicely browned. Cool for five minutes in the pan
then turn out on to a rack to cool. Makes about 12 muffins, depending
on the size of your muffin tin.
Love, Leanne
www.SavingDinner.com
**disclaimer on this recipe. It may not work for YOUR crockpot! A 2:1
ratio on water and oats may be better, OR it could burn. I know this
sounds flaky but you need to consider all the variables: brands of
crockpots, ages, models, sizes and the temperatures even, that they
operate on. Be FLEXIBLE with this recipe and experiment with it to
get it just right for your family. Don't try it overnight the first
time and work with it a bit. Oats are cheap and this is worth the
hassle in getting it just so.
1 cup old fashioned oats (NOT the quick cooking kind)
4 cups water
Throw this in a crockpot and let it cook overnight on low. That's it!!
For fun, add some chopped apple, raisins and cinnamon. YUM! The smell
of this first thing in the morning is glorious!
Pancakes and waffles are more "weekend" food. Who has time to make
them during the week? YOU do if you can get these mixes together.
Even better, you can make extra pancakes or waffles on the weekend,
freeze them in big freezer zipper topped bags and use them instead of
those expensive and less nutritious toaster waffles in the freezer
section in the store.
Here's a terrific mix:
8 cups flour (if you'd like an all whole wheat mix, use whole wheat
pastry flour from health food stores)
2 cups whole wheat flour
1 1/2 cups buckwheat flour (at some markets, but for sure at health
food stores. Optional)
1/2 cup cornmeal (stone ground)
1 1/2 cups oatmeal (blend in your blender till powdered)
2 cups buttermilk powder (this is in the baking section of your
market)
5 tablespoons baking powder
2 tablespoons baking soda
1 cup sugar (or sucanat-natural sugar at the health food store)
2 tablespoons salt
This will make four quarts. Mix all together in a very large bowl and
divvy up into gallon sized freezer storage bags. I would mark the
date with a Sharpie pen and keep it in the freezer although you can
keep in your pantry.
To make pancakes or waffles:
1 cup pancake mix
1 egg
1/2 to 2/3 cup water (start with the lesser amount first and add if
you need to)
2 tablespoons vegetable oil
In a medium bowl, stir mix with water, egg and vegetable oil. Heat
your griddle and make your pancakes as usual! To make waffles, double
the batter and follow the directions for your waffle iron.
Basic Muffin Mix
Makes 11 cups
8 cups flour (again, if you prefer whole wheat, use whole wheat
pastry flour)
3 cups sugar (can use sucanat if you prefer, see note on pancake mix)
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons nutmeg
Combine everything in a large bowl and divide into freezer zipper
topped bags. Mark date with a Sharpie pen and store in the freezer or
cool dry place.
To make muffins:
Preheat oven to 375 degrees.
In a bowl, mix together 3 cups baking mix, 3 tablespoons vegetable
oil, 2 eggs, 3/4 cup milk and 3/4 cup berries, raisins, chocolate
chips or whatever else you'd like.
Bake in a prepared muffin pan-that means lightly greased (I prefer
the cupcake papers-easy clean up!), filling cups 2/3 full. Bake for
20 minutes or until nicely browned. Cool for five minutes in the pan
then turn out on to a rack to cool. Makes about 12 muffins, depending
on the size of your muffin tin.
Love, Leanne
www.SavingDinner.com
Basic Veggie Soup
Serves 12 from Leanne / flylady.net
2 cans diced tomatoes -- undrained
1 large onion -- chopped
4 cloves garlic -- pressed
2 tablespoons olive oil -- divided
2 large carrots -- chopped
2 small celery stalks -- chopped
1 medium turnip -- chopped
2 cups green beans -- cut in 1" pieces
6 cups chicken broth
1/4 head cabbage -- chopped
1/2 teaspoon thyme
salt and pepper to taste
2 small russet potatoes -- peeled and chopped
In a large soup pot, heat the one tablespoon of the olive oil over medium high heat. Add the onion and cook till nearly translucent, now add the garlic. Don't let the garlic brown and saute another couple of minutes.
Add the rest of the chopped veggies, sauteing for just a minute or two. You're not cooking them just sauteing for the wonderful flavor this quick step will infuse in your soup. Add the thyme and salt and pepper while sauteing.
Now put the veggies in the crock-pot, add the tomatoes and broth. Cook on low 7-9 hours (depending on your crock-pot) or high 4-6 hours (but all crock-pots are different, depending on size, age, brand etc. Remember, your mileage may vary). Just before serving, gently mash
some of the potato chunks against the side of the crock-pot to thicken the soup, give it a stir and serve.
SERVING SUGGESTION: Grilled cheese sandwiches on whole grain bread and a spinach salad.
Quick Fixes for Variations on the Basic Veggie Soup:
Now remember, don't do this to the whole pot of soup! Just the little bit you pull out to fix yourself for lunch, etc.
Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it—how much do you want?) canned black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some tortilla chips and cheese, or serve with a quesadilla.
Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) canned cannellini (white kidney beans) or white beans (drained and rinse), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.
Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.
Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or butternut squash, some cooked brown nice, a sprinkling of nutmeg and some chopped parsley.
2 cans diced tomatoes -- undrained
1 large onion -- chopped
4 cloves garlic -- pressed
2 tablespoons olive oil -- divided
2 large carrots -- chopped
2 small celery stalks -- chopped
1 medium turnip -- chopped
2 cups green beans -- cut in 1" pieces
6 cups chicken broth
1/4 head cabbage -- chopped
1/2 teaspoon thyme
salt and pepper to taste
2 small russet potatoes -- peeled and chopped
In a large soup pot, heat the one tablespoon of the olive oil over medium high heat. Add the onion and cook till nearly translucent, now add the garlic. Don't let the garlic brown and saute another couple of minutes.
Add the rest of the chopped veggies, sauteing for just a minute or two. You're not cooking them just sauteing for the wonderful flavor this quick step will infuse in your soup. Add the thyme and salt and pepper while sauteing.
Now put the veggies in the crock-pot, add the tomatoes and broth. Cook on low 7-9 hours (depending on your crock-pot) or high 4-6 hours (but all crock-pots are different, depending on size, age, brand etc. Remember, your mileage may vary). Just before serving, gently mash
some of the potato chunks against the side of the crock-pot to thicken the soup, give it a stir and serve.
SERVING SUGGESTION: Grilled cheese sandwiches on whole grain bread and a spinach salad.
Quick Fixes for Variations on the Basic Veggie Soup:
Now remember, don't do this to the whole pot of soup! Just the little bit you pull out to fix yourself for lunch, etc.
Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it—how much do you want?) canned black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some tortilla chips and cheese, or serve with a quesadilla.
Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) canned cannellini (white kidney beans) or white beans (drained and rinse), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.
Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.
Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or butternut squash, some cooked brown nice, a sprinkling of nutmeg and some chopped parsley.
Apple Butter Spice Cake Jars
Servings: 8
Prep Time: 10 Minutes
Cook Time: 120 Minutes
Decorated canning jars filled with yummy apple butter spice cake makes great gifts.
Ingredients _3/4 Cup Apple Butter_1 Box Duncan Hines Moist Spice Cake
Directions _First of all, spray your jars with Pam cooking spray. Then, simply mix up as much cake as you think you'll need according to the jars' sizes. Mix up cake batter and add apple butter. Pour into jars, place jars on cookie sheet or baking pan and bake till knife comes out clean. (You could also bake it as a large cake for a party, and top with a vanilla glaze.)
When the jars are cool, cap and decorate with bows, ribbons, gift wrap and even name labels. They make great craft gifts that your family and friends will love to eat!
~ Beth
Prep Time: 10 Minutes
Cook Time: 120 Minutes
Decorated canning jars filled with yummy apple butter spice cake makes great gifts.
Ingredients _3/4 Cup Apple Butter_1 Box Duncan Hines Moist Spice Cake
Directions _First of all, spray your jars with Pam cooking spray. Then, simply mix up as much cake as you think you'll need according to the jars' sizes. Mix up cake batter and add apple butter. Pour into jars, place jars on cookie sheet or baking pan and bake till knife comes out clean. (You could also bake it as a large cake for a party, and top with a vanilla glaze.)
When the jars are cool, cap and decorate with bows, ribbons, gift wrap and even name labels. They make great craft gifts that your family and friends will love to eat!
~ Beth
Garlic Lime Chicken from www.savingdinner.com
Garlic Lime Chicken
Serves 6
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both
sides of chicken breasts. (one FlyBaby mixes a triple recipe on this
spice mix and keeps in a salt shaker to use for this purpose--
brilliant idea!)
In a skillet heat butter and olive oil together over medium high
heat. Satue chicken until golden brown on each side, about 5 minutes
on either side or until no longer pink in the center. Remove chicken
and add lime juice and chicken broth to the pan, whisking up the
browned bits off the bottom of the pan. Keep cooking until sauce has
reduced slightly. Add chicken back to the pan to thoroughly coat and
serve.
Per Serving: 343 Calories; 11g Fat (31.1% calories from fat); 55g
Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol;
612mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit;
1 1/2 Fat.
SERVING SUGGESTIONS: Serve with steamed broccoli and baked butternut
squash.
VEGETARIANS: Substitute veggie patties or mock chicken, available in
health food stores. Cooking time will be less.
Serves 6
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both
sides of chicken breasts. (one FlyBaby mixes a triple recipe on this
spice mix and keeps in a salt shaker to use for this purpose--
brilliant idea!)
In a skillet heat butter and olive oil together over medium high
heat. Satue chicken until golden brown on each side, about 5 minutes
on either side or until no longer pink in the center. Remove chicken
and add lime juice and chicken broth to the pan, whisking up the
browned bits off the bottom of the pan. Keep cooking until sauce has
reduced slightly. Add chicken back to the pan to thoroughly coat and
serve.
Per Serving: 343 Calories; 11g Fat (31.1% calories from fat); 55g
Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol;
612mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit;
1 1/2 Fat.
SERVING SUGGESTIONS: Serve with steamed broccoli and baked butternut
squash.
VEGETARIANS: Substitute veggie patties or mock chicken, available in
health food stores. Cooking time will be less.
Monday, May 15, 2006
baking powder bubble mix
"today, at noon, in direct sun and dirty New York air, and 20% humidity, I was getting
twenty foot tubes and six foot spheres, with the following recipe:
12 cups water
1 cup canola oil
1 cup UltraJoy
1/8 cup baking powder
Then, if you add 1/4 cup Cricket Hill or Pustefix or Miracle Bubbles, it's even better."
(from David Stein - a bubble acquaintance - he was experimenting with a 7 pH & the baking powder brought the pH level both up and down to a 7)
twenty foot tubes and six foot spheres, with the following recipe:
12 cups water
1 cup canola oil
1 cup UltraJoy
1/8 cup baking powder
Then, if you add 1/4 cup Cricket Hill or Pustefix or Miracle Bubbles, it's even better."
(from David Stein - a bubble acquaintance - he was experimenting with a 7 pH & the baking powder brought the pH level both up and down to a 7)
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