This is another one of Michelle's recipes but I really love it. It's quick, easy, and not to mention tasty. Those are the best meals ever!
1 lb ground beef
1/2 Cup ketchup
1/2 Cup water
2 Tbsp vinegar
1/4 tsp chili powder
1 tsp dry mustard
1 med onion
3/4 tsp salt
1/8 tsp pepper
1 Tbsp flour
Barely mix together. Simmer slow about 30 minutes. Serve on buns. Usually makes enough for a generous 8 buns. Click here for another good sloppy joe recipe.
Monday, December 20, 2010
Guacamole Dip
This is the best guacamole ever! Just try it. You'll love it.
3 avacados- peeled and mashed
3 avacados- peeled and mashed
1 lime, juiced (or just lime juice)
1 tsp salt (I use kosher or sea salt)
1/2 cup diced onion
3 tbsp chopped FRESH cilantro
2 roma tomatoes, diced
1 tsp minced garlic
1 pinch ground cayenne pepper (optional)
In a medium bowl, mash together avacados. Add lime juice and salt. Mix in onion, cilantro, tomatoes and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor or serve immediately.
Christmas Morning French Toast Bundt
This is Devin's family's tradition and I am all for it. It tastes so good to have this hot sticky french toast for breakfast. Yum! You'll have to try it and maybe it can become a tradition of your own.
24 Rhodes dinner rolls or 15 TX rolls - thawed but still cold
2 egg whites
1/3 C. hazelnut coffee creamer
3 Tbsp melted butter
2 Tbsp sugar
1/4 tsp nutmeg
1/2 Tbsp cinnamon
1/4 tsp ginger
1/2 Tbsp vanilla
Cut rolls into 1/4's. Mix all other ingredients together in a bowl. Dip rolls in mix and place in large bundt pan with non-stick spray. Cover bundt and leftover mix with plastic wrap and chill overnight. The next morning, remove wrap and slowly pour the leftover mix over rolls. Cover again with wrap and rise at room temperature until rolls reach the top of pan. 2.5-3 hours. Remove wrap and bake 350 degrees for 35 minutes. To prevent bundt from falling over sides of pan, carefully press rolls inward with fingers during baking cycle. Remove pan immediately and invert onto serving platter. Wait 5 minutes. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve. Add more syrup if desired.
24 Rhodes dinner rolls or 15 TX rolls - thawed but still cold
2 egg whites
1/3 C. hazelnut coffee creamer
3 Tbsp melted butter
2 Tbsp sugar
1/4 tsp nutmeg
1/2 Tbsp cinnamon
1/4 tsp ginger
1/2 Tbsp vanilla
Cut rolls into 1/4's. Mix all other ingredients together in a bowl. Dip rolls in mix and place in large bundt pan with non-stick spray. Cover bundt and leftover mix with plastic wrap and chill overnight. The next morning, remove wrap and slowly pour the leftover mix over rolls. Cover again with wrap and rise at room temperature until rolls reach the top of pan. 2.5-3 hours. Remove wrap and bake 350 degrees for 35 minutes. To prevent bundt from falling over sides of pan, carefully press rolls inward with fingers during baking cycle. Remove pan immediately and invert onto serving platter. Wait 5 minutes. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve. Add more syrup if desired.
Wednesday, November 3, 2010
Pumpkin Cobbler
I got this recipe from a cook on campus when I used to waitress at Utah State. I am not a huge cobbler fan (unless it's dutch oven) but this one is super yummy! You must try it this holiday season. I just know you'll love it.
INGREDIENTS & DIRECTIONS:
1 box yellow cake mix (save 1 cup)
1/2 C. melted butter
1 egg
-mix together and spread into greased cake pan (9x13).
29 oz canned pumpkin
3 eggs
2/3 C milk
1/2 C brown sugar
1/4 C sugar
1 1/2 tsp. cinnamon
1 pinch nutmeg
-mix together and spread over cake layer.
1 C saved cake mix
1/2 C flour
1/2 C chopped pecans (I don't remember using these or not. So I am sure you could take them out or put them on half or whatever you want.)
3/4 C sugar
1/2 tsp baking powder
1/2 C butter
-mix together, cut in butter, and sprinkle over cake.
Bake at 350 degrees for 50 minutes or until center is not wobbly. Serve with whip cream and ice cream if desired.
INGREDIENTS & DIRECTIONS:
1 box yellow cake mix (save 1 cup)
1/2 C. melted butter
1 egg
-mix together and spread into greased cake pan (9x13).
29 oz canned pumpkin
3 eggs
2/3 C milk
1/2 C brown sugar
1/4 C sugar
1 1/2 tsp. cinnamon
1 pinch nutmeg
-mix together and spread over cake layer.
1 C saved cake mix
1/2 C flour
1/2 C chopped pecans (I don't remember using these or not. So I am sure you could take them out or put them on half or whatever you want.)
3/4 C sugar
1/2 tsp baking powder
1/2 C butter
-mix together, cut in butter, and sprinkle over cake.
Bake at 350 degrees for 50 minutes or until center is not wobbly. Serve with whip cream and ice cream if desired.
Thursday, October 14, 2010
Parmesan Knots
Okay so I made these the other night and can't get over how good they are. They are also freezable. The original recipe calls for store bought refrigerated biscuits but I made some from scratch. The biscuits recipe is by far the best one that I have made. You could do so much with it. The recipe came from sisterscafe.blogspot.com. I found it though on goodlookinhomecookin.blogspot.com.
Biscuits
In a mixing bowl dump:
2 cups flour (spoon it in and level with a knife)
2 1/2 tsp baking powder
1/2 tsp salt
Use a pastry cutter to add:
5 Tbls cold butter
Use a fork to fluff in the mixture:
3/4 c. buttermilk
3 Tbls. honey
Place the dough on a floured counter. Roll ( I just used my hands ) into a 1/2 inch thick 9x5 rectangle. Fold over to form a square. Roll again ( again I used my hands ) to a form the rectangle. Then fold in half one more time and pat out till it is about 3/4 inches thick. Cut out your biscuits.
Bake at 400* for 12 minutes. Enjoy!
Parmesan Knots
1/2 c canola oil
1/4 c Parmesan cheese
1 1/2 tsp dried parsley flakes
1 1/2 tsp dried oregano
1 tsp garlic powder
Dash pepper
3 tubes (12 oz) refrigerated buttermilk biscuits (double batch of the above biscuits, I recommend this)
Cut each biscuit in half. Roll each portion in a 6 inch rope; tie in a loose knot. Place on a greased baking sheets.
Bake at 400* 8-15 minutes until golden. While they are baking mix all the ingredients from the canola to the pepper in a bowl. Immediately brush the biscuits with the mixture. Serve warm. Cool remaining knots; transfer to a freezer container. May be frozen for up to 2 months.
To use frozen knots: Reheat, unthawed, @ 359* for 15-20 minutes.
Biscuits
In a mixing bowl dump:
2 cups flour (spoon it in and level with a knife)
2 1/2 tsp baking powder
1/2 tsp salt
Use a pastry cutter to add:
5 Tbls cold butter
Use a fork to fluff in the mixture:
3/4 c. buttermilk
3 Tbls. honey
Place the dough on a floured counter. Roll ( I just used my hands ) into a 1/2 inch thick 9x5 rectangle. Fold over to form a square. Roll again ( again I used my hands ) to a form the rectangle. Then fold in half one more time and pat out till it is about 3/4 inches thick. Cut out your biscuits.
Bake at 400* for 12 minutes. Enjoy!
Parmesan Knots
1/2 c canola oil
1/4 c Parmesan cheese
1 1/2 tsp dried parsley flakes
1 1/2 tsp dried oregano
1 tsp garlic powder
Dash pepper
3 tubes (12 oz) refrigerated buttermilk biscuits (double batch of the above biscuits, I recommend this)
Cut each biscuit in half. Roll each portion in a 6 inch rope; tie in a loose knot. Place on a greased baking sheets.
Bake at 400* 8-15 minutes until golden. While they are baking mix all the ingredients from the canola to the pepper in a bowl. Immediately brush the biscuits with the mixture. Serve warm. Cool remaining knots; transfer to a freezer container. May be frozen for up to 2 months.
To use frozen knots: Reheat, unthawed, @ 359* for 15-20 minutes.
Wednesday, October 13, 2010
Veggie Calzones
These were actually very tasty! It makes eight large calzones. I used the Pioneer Woman's pizza crust recipe found under "favorites" but you could do bread dough or whatever. Also these are freezable. There are instructions on how to recook at the end. I didn't make any but they would probably be good dipped in marinara sauce!
1/2 lb fresh mushrooms chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 Tbls oil
3 plum tomatoes, seeded and chopped (I didn't seed mine and I used roma)
1 can (6 oz) tomato paste
1 cup shredded Monteray Jack (I used cheddar)
1 cup mozzarella cheese
1/2 cup grated Parmesan cheese
2 loaves ( 1 lb each ) frozen bread dough thawed (I did one recipe of PW's pizza crust)
1 egg
1 Tbls water
garlic salt (optional)
Italian Seasoning
1. Saute onions, green pepper, mushrooms and oil until tender. Add tomatoes; cook and stir for 3 min. Stir in tomato paste; set aside. Combine cheeses and set aside.
2. On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7 in circle ( I sprinkled garlic salt onto the dough before I put any filling on it ). Spoon a scant 1/2 c vegetable mixture and 1/4 c cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filing and press edges with a fork to seal. Place calzones 3 in apart on greased baking sheets. Cover and let rise in a warm place for 20 min.
3. Whisk egg and water; brush over calzones and sprinkle with Italian seasoning. Bake @ 375* for 15 min. If freezing remove desired number of calzones from baking sheet and cool. Bake the remaining calzones 18-22 minutes longer or until golden brown (I made them ahead of time and cooked all eight for the first 15 min then I cooled four and put four in the fridge. I cooked the four from the fridge at 375* for 15 min). Serve immediately. Place the cooled calzones in freezer bags, will keep up to 3 months in freezer.
4. To use frozen calzones: Place 2 in apart on a greased baking sheet. Bake @ 350* for 30-35 min or until golden brown.
1/2 lb fresh mushrooms chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 Tbls oil
3 plum tomatoes, seeded and chopped (I didn't seed mine and I used roma)
1 can (6 oz) tomato paste
1 cup shredded Monteray Jack (I used cheddar)
1 cup mozzarella cheese
1/2 cup grated Parmesan cheese
2 loaves ( 1 lb each ) frozen bread dough thawed (I did one recipe of PW's pizza crust)
1 egg
1 Tbls water
garlic salt (optional)
Italian Seasoning
1. Saute onions, green pepper, mushrooms and oil until tender. Add tomatoes; cook and stir for 3 min. Stir in tomato paste; set aside. Combine cheeses and set aside.
2. On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7 in circle ( I sprinkled garlic salt onto the dough before I put any filling on it ). Spoon a scant 1/2 c vegetable mixture and 1/4 c cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filing and press edges with a fork to seal. Place calzones 3 in apart on greased baking sheets. Cover and let rise in a warm place for 20 min.
3. Whisk egg and water; brush over calzones and sprinkle with Italian seasoning. Bake @ 375* for 15 min. If freezing remove desired number of calzones from baking sheet and cool. Bake the remaining calzones 18-22 minutes longer or until golden brown (I made them ahead of time and cooked all eight for the first 15 min then I cooled four and put four in the fridge. I cooked the four from the fridge at 375* for 15 min). Serve immediately. Place the cooled calzones in freezer bags, will keep up to 3 months in freezer.
4. To use frozen calzones: Place 2 in apart on a greased baking sheet. Bake @ 350* for 30-35 min or until golden brown.
Tuesday, October 5, 2010
Gourmet Macaroni
We had our neighbors over for dinner the other night and she brought this amazing macaroni. It is seriously the best macaroni I have ever had. It's Olive Garden quality for sure. So you'll have to try it. It's super yummy!
http://www.foodnetwork.com/recipes/giada-de-laurentiis/macaroni-and-cheese-recipe/index.html
http://www.foodnetwork.com/recipes/giada-de-laurentiis/macaroni-and-cheese-recipe/index.html
Tuesday, September 28, 2010
Poppy Seed Bread
I found this bread the other day and tried it. Oh my, sooo yummy. It is pretty much a dessert. Anyways here is the link to it. I did have to cook mine a lot longer than was called for. Probably about 15 minutes. Just watch it close.
Heaty Zucchini Soup
Mom found this recipe in the newspaper and tried it. She told me that it was so good so I tried it. Let me tell you it is sooooo good. You really could add any kind of vegetables that you want.
1 clove garlic minced
3 Tbs olive oil
3 medium potatoes diced into 1/2 " cubes
1 onion chopped
2 stalks celery chopped (I used a can of corn drained instead)
2 Tbs fresh parsley chopped (1 1/2" Tbs about of dried parsley)
1 tsp oregano
6 c. beef stalk (6 c. water + 6 beef bullion cubes)
1 large tomato (I used 2 1/2 and they were yummy)
3 c. thinly sliced zucchini (do not peel)
2 tsp salt
Parmesan cheese for garnish
Lightly brown your garlic in olive oil. Add potatoes and cook for 5 min. Add onion, celery/corn, parsley and oregano cook until onions are tender. Add everything else but Parmesan. Bring to a boil, reduce heat and simmer until zucchini is cooked and tender about 20 min. I started my soup way to early on accident. I let it simmer for about 30 minutes and then turned the heat off until we were ready to eat. It was perfect. I started about an hour to soon, oops :) Garnish with the Parmesan cheese and enjoy! I thought that it could taste yummy and be even heartier if you added some noodles to it like macaroni. I probably would add these when you are bringing it to a boil and then simmering it. Let me know if you try it that way.
1 clove garlic minced
3 Tbs olive oil
3 medium potatoes diced into 1/2 " cubes
1 onion chopped
2 stalks celery chopped (I used a can of corn drained instead)
2 Tbs fresh parsley chopped (1 1/2" Tbs about of dried parsley)
1 tsp oregano
6 c. beef stalk (6 c. water + 6 beef bullion cubes)
1 large tomato (I used 2 1/2 and they were yummy)
3 c. thinly sliced zucchini (do not peel)
2 tsp salt
Parmesan cheese for garnish
Lightly brown your garlic in olive oil. Add potatoes and cook for 5 min. Add onion, celery/corn, parsley and oregano cook until onions are tender. Add everything else but Parmesan. Bring to a boil, reduce heat and simmer until zucchini is cooked and tender about 20 min. I started my soup way to early on accident. I let it simmer for about 30 minutes and then turned the heat off until we were ready to eat. It was perfect. I started about an hour to soon, oops :) Garnish with the Parmesan cheese and enjoy! I thought that it could taste yummy and be even heartier if you added some noodles to it like macaroni. I probably would add these when you are bringing it to a boil and then simmering it. Let me know if you try it that way.
Wednesday, September 15, 2010
French Bread
This french bread turned out so yummy! It was soft and light. I swapped out 2 cups of flour for whole wheat. Make sure you add 1 cup of flour at a time the second time you add the flour. I only used 5 cups all together. Anyways, it is so yummy and makes two long loaves. I got the recipe from this site.
2 1/4 c warm water
2 Tbls. sugar
1 Tbls. yeast
1 Tbls. salt
2 Tbls. oil
5 1/2 - 6 c. flour (I used 2 cups wheat and 3 cups white)
Dissolve sugar and yeast in warm water. Let proof or site until bubbles start to form. Then add salt, oil and three cups of flour (this is where I put in the two cups of wheat and 1 cup white). Mix well. Add in the remainder of flour. You don't want it to be to sticky or too dry. The dough should clean the sides of the bowl (I only used 5 cups of flour and it was perfect). Knead for a few minutes.
Let rest for 10 minutes. Knead for 10 seconds. Let rest for 10 minutes (do these steps five times). After it has rested the last 10 minutes divide in half. Roll on lightly floured surface in a rectangle of 9x13. Start rolling up like you would cinnamon rolls. Pinch the seam closed. Place seam side down on sprayed cookie sheet lightly dusted with corn meal. Repeat with other half of dough. You will have both breads on one cookie sheet. Cut three diagonal slashes on top of dough. Let rise 30 minutes or longer. Brush with egg wash (1 egg and 1 Tbls water). Bake at 375* for 30 minutes or until golden.
Yummy!
I cut mine up and spread softened butter onto it that I had mixed with 1/2 Tbls or so of parsley and 1 tsp. or so of garlic powder. Then I sprinkled Parmesan cheese on top and cooked it on a griddle but you could broil it.
2 1/4 c warm water
2 Tbls. sugar
1 Tbls. yeast
1 Tbls. salt
2 Tbls. oil
5 1/2 - 6 c. flour (I used 2 cups wheat and 3 cups white)
Dissolve sugar and yeast in warm water. Let proof or site until bubbles start to form. Then add salt, oil and three cups of flour (this is where I put in the two cups of wheat and 1 cup white). Mix well. Add in the remainder of flour. You don't want it to be to sticky or too dry. The dough should clean the sides of the bowl (I only used 5 cups of flour and it was perfect). Knead for a few minutes.
Let rest for 10 minutes. Knead for 10 seconds. Let rest for 10 minutes (do these steps five times). After it has rested the last 10 minutes divide in half. Roll on lightly floured surface in a rectangle of 9x13. Start rolling up like you would cinnamon rolls. Pinch the seam closed. Place seam side down on sprayed cookie sheet lightly dusted with corn meal. Repeat with other half of dough. You will have both breads on one cookie sheet. Cut three diagonal slashes on top of dough. Let rise 30 minutes or longer. Brush with egg wash (1 egg and 1 Tbls water). Bake at 375* for 30 minutes or until golden.
Yummy!
I cut mine up and spread softened butter onto it that I had mixed with 1/2 Tbls or so of parsley and 1 tsp. or so of garlic powder. Then I sprinkled Parmesan cheese on top and cooked it on a griddle but you could broil it.
Friday, September 10, 2010
Homemade Pop Tarts
This has been fun to try. If you are willing to go out on the edge then make these. So far I have only made the cinnamon/sugar and jam ones. But I think it would be fun to try cookie dough or chocolate chips and marshmellows. I also did as she suggested and put 1/2 c whole wheat flour in the dough. They turned out super yummy. Again sorry the recipe is really long so I am just going to put her link on here. I hope you don't mind.
Homemade Pop Tarts
Homemade Pop Tarts
Tomato Corn Pie
Okay so this pie is soooo yummy. We love it and it has been fun to use the corn and tomatoes from grandma and grandpa in a new way. I hope you like it. I am putting the link on here because the intructions are a little long.
Tomato Corn Pie
Tomato Corn Pie
Sunday, August 29, 2010
Zucchini Pizza Casserole
This one we were kind of scared to try. But it has become a staple. It's fun because you can really put whatever toppings on it that you like.
INGREDIENTS
3 cups shredded zucchini
1 clove garlic, minced
3 large eggs
1/2 cup shredded parmesan cheese
1.5 cups reduced fat biscuit mix
15 oz can pizza sauce*
1/2 cooked Italian sausage, crumbled
1/2 cup sliced black olives, drained
1/4 cup chopped green pepper
4 oz can sliced mushrooms
1 cup Italian Blend shredded cheese
Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
Mix together shredded zucchini, garlic, eggs, parmesan cheese, and biscuit mix. Spread in bottom of prepared 9x13 pan. Drizzle with pizza sauce; gently spread over zucchini base. Top with pizza toppings of choice; top with 1/2 the Italian Blend cheese.
Bake 45 minutes to 1 hour or until base is cooked through. sprinkle with remaining cheese and return to oven until cheese is melted Allow to set 5-10 minutes before cutting.
*May substitute pizza sauce with 15 oz tomato sauce mixed with 1/2 teaspoon oregano leaves, 1/4 teaspoon ground thyme, 1 teaspoon Italian seasoning, 1/4 teaspoon garlic powder.
**May substitute with pizza toppings of choice (some toppings may increase juiciness of final dish).
INGREDIENTS
3 cups shredded zucchini
1 clove garlic, minced
3 large eggs
1/2 cup shredded parmesan cheese
1.5 cups reduced fat biscuit mix
15 oz can pizza sauce*
1/2 cooked Italian sausage, crumbled
1/2 cup sliced black olives, drained
1/4 cup chopped green pepper
4 oz can sliced mushrooms
1 cup Italian Blend shredded cheese
Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
Mix together shredded zucchini, garlic, eggs, parmesan cheese, and biscuit mix. Spread in bottom of prepared 9x13 pan. Drizzle with pizza sauce; gently spread over zucchini base. Top with pizza toppings of choice; top with 1/2 the Italian Blend cheese.
Bake 45 minutes to 1 hour or until base is cooked through. sprinkle with remaining cheese and return to oven until cheese is melted Allow to set 5-10 minutes before cutting.
*May substitute pizza sauce with 15 oz tomato sauce mixed with 1/2 teaspoon oregano leaves, 1/4 teaspoon ground thyme, 1 teaspoon Italian seasoning, 1/4 teaspoon garlic powder.
**May substitute with pizza toppings of choice (some toppings may increase juiciness of final dish).
Santa Fe Chicken
This is Devin's new favorite recipe. It's our substitute for Cafe Rio. It really is super yummy. Hopefully you will enjoy it too.
INGREDIENTS:
2 cups instant white rice, uncooked
1 can (19 oz.) black beans, drained, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1/4 cup chopped cilantro
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup salsa
1 cup Mexican Style Finely Shredded Four Cheese
HEAT oven to 400°F.
MIX rice, beans and peppers in 13x9-inch baking dish. Combine soup, water and cilantro; pour evenly over rice mixture.
TOP with chicken. Spoon salsa over chicken.
BAKE 35 min.; sprinkle with cheese. Bake 10 min. or until cheese is melted.
INGREDIENTS:2 cups instant white rice, uncooked
1 can (19 oz.) black beans, drained, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1/4 cup chopped cilantro
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup salsa
1 cup Mexican Style Finely Shredded Four Cheese
HEAT oven to 400°F.
MIX rice, beans and peppers in 13x9-inch baking dish. Combine soup, water and cilantro; pour evenly over rice mixture.
TOP with chicken. Spoon salsa over chicken.
BAKE 35 min.; sprinkle with cheese. Bake 10 min. or until cheese is melted.
Frosting
This frosting goes along with the sugar cookie recipe that I got from a friend in the ward. It's super yummy and sets up really well for decorating.
INGREDIENTS
1 package of cream cheese
2 lbs of powdered sugar
3/4 cup of corn syrup
1-2 teaspoons of almond extract ( or vanilla if you are worried aboutnut allergies)
dash of salt
Here are her instructions: These are the general guidelines I follow, but I make it most of the time by just looking/tasting. It makes a lot of frosting though--I think enough for about 2 batches of the cookie recipe.
TIP: To frost the cookies, put the frosting in one of those clear squeeze bottles with the clear top. You can find them for a $1 at Walmart. They are easier to handle than the bags, clean up much easier, and you get a much better result.
INGREDIENTS
1 package of cream cheese
2 lbs of powdered sugar
3/4 cup of corn syrup
1-2 teaspoons of almond extract ( or vanilla if you are worried aboutnut allergies)
dash of salt
Here are her instructions: These are the general guidelines I follow, but I make it most of the time by just looking/tasting. It makes a lot of frosting though--I think enough for about 2 batches of the cookie recipe.
TIP: To frost the cookies, put the frosting in one of those clear squeeze bottles with the clear top. You can find them for a $1 at Walmart. They are easier to handle than the bags, clean up much easier, and you get a much better result.
Mint Brownies
This is actually Lauralee's recipe. But I don't think she is going to get around to posting it any time soon. So I will do it for her. :) I have made these a few times for some firesides and such and everyone says they are the best mint brownie they have ever had. Even people who don't like mint have loved these. Hopefully you will too.
INGREDIENTS
1/2 cup butter
2 squares unsweetened chocolate (Bakers)
Melt these 2 ingredients together in the microwave.
ADD:
1 cup sugar
2 eggs
1/2 tsp peppermint flavor
Beat well
ADD:
1/2 cup flour
1/8 tsp salt
mix well
Place in an 8x8 pan and bake at 350 for 25 minutes or less - do not overbake. Allow to cool before frosting. You can put it in the feezer to help speed the process.
FROSTING
2 Tbsp softened butter
1 Tbsp milk
1 cup powdered sugar
1 tsp peppermint flavoring
green food coloring (I have made it without this and it just doesn't taste the same. Something about the green color that makes the mint that much better. :)
Mix well. Spread over baked, cooled brownies. Allow to stand until firm (or put in freezer).
GLAZE
1 square semi-seet chocolate (Bakers)
1 Tbsp. butter
Melt together and spread or drizzle over cooled frosted layer. Put in freezer until firm.
Remove from freezer about 15 minutes before you need to cut them so they'll be easier to cut. You can cut into triangles to make them look cute.
***This recipe makes an 8x8 size pan; double it for a 9x13; triple for a cookie sheet.
INGREDIENTS
1/2 cup butter
2 squares unsweetened chocolate (Bakers)
Melt these 2 ingredients together in the microwave.
ADD:
1 cup sugar
2 eggs
1/2 tsp peppermint flavor
Beat well
ADD:
1/2 cup flour
1/8 tsp salt
mix well
Place in an 8x8 pan and bake at 350 for 25 minutes or less - do not overbake. Allow to cool before frosting. You can put it in the feezer to help speed the process.
FROSTING
2 Tbsp softened butter
1 Tbsp milk
1 cup powdered sugar
1 tsp peppermint flavoring
green food coloring (I have made it without this and it just doesn't taste the same. Something about the green color that makes the mint that much better. :)
Mix well. Spread over baked, cooled brownies. Allow to stand until firm (or put in freezer).
GLAZE
1 square semi-seet chocolate (Bakers)
1 Tbsp. butter
Melt together and spread or drizzle over cooled frosted layer. Put in freezer until firm.
Remove from freezer about 15 minutes before you need to cut them so they'll be easier to cut. You can cut into triangles to make them look cute.
***This recipe makes an 8x8 size pan; double it for a 9x13; triple for a cookie sheet.
Saturday, August 28, 2010
Gooey Oatmeal Chocolate Bars
This is a super yummy treat that a friend of mine made for "Birthday Sunday". I almost prefer them to cookies. The oatmeal in them is fabulous! They are kind of messy but oh so good. :)
INGREDIENTS
1.5 cups flour
1.5 cups rolled oats
1.5 cups brown sugar
1/3 tsp salt
3/4 tsp baking powder
1 cup melted butter
1/2-3/4 bag of chocolate chips
1/2 cup or more caramel sauce
Mix flour, oats, sugar, salt, and baking soda in a bowl. Melt butter and add to flour mixture. Stir until combined. Pat down 3/4 of the mixture in a 9x13 pan. Bake at 300 degrees for about 10 minutes (it won't look done). Drizzle caramel on top while hot. Sprinkle chocolate chips evenly on top of caramel. Crumble the rest of the mixture on top and bake at the same temperature for 15 minutes or so. Allow to cool completely for easiest cutting. Then enjoy!
I have tried mint chocolate chips and love how that tastes. I wonder what it would be like with butterskotch or chocolate syrup? It won't look done when you take it out of the oven. But once it sets up it's super good. I usually let it sit overnight.
INGREDIENTS1.5 cups flour
1.5 cups rolled oats
1.5 cups brown sugar
1/3 tsp salt
3/4 tsp baking powder
1 cup melted butter
1/2-3/4 bag of chocolate chips
1/2 cup or more caramel sauce
Mix flour, oats, sugar, salt, and baking soda in a bowl. Melt butter and add to flour mixture. Stir until combined. Pat down 3/4 of the mixture in a 9x13 pan. Bake at 300 degrees for about 10 minutes (it won't look done). Drizzle caramel on top while hot. Sprinkle chocolate chips evenly on top of caramel. Crumble the rest of the mixture on top and bake at the same temperature for 15 minutes or so. Allow to cool completely for easiest cutting. Then enjoy!
I have tried mint chocolate chips and love how that tastes. I wonder what it would be like with butterskotch or chocolate syrup? It won't look done when you take it out of the oven. But once it sets up it's super good. I usually let it sit overnight.
Wednesday, August 25, 2010
Chile Rellenos
These turned out pretty good. You can deep fry with batter but I like this version of baking them with enchilada sauce.
Get the desired amount of roasted chilies and slice down one side about 3/4 of the way.
Remove seeds and membrane.
Slice cheese to fit inside the chile, making sure that the chile will still close.
Get your favorite enchilada sauce and poor a small amount to the bottom of a baking dish.
Then place you chilies into the baking dish and poor more sauce on top followed by cheese.
Bake this at 375* for about 15 minutes. Beware of the heat but it is soooo yummy!
Get the desired amount of roasted chilies and slice down one side about 3/4 of the way.
Remove seeds and membrane.
Slice cheese to fit inside the chile, making sure that the chile will still close.
Get your favorite enchilada sauce and poor a small amount to the bottom of a baking dish.
Then place you chilies into the baking dish and poor more sauce on top followed by cheese.
Bake this at 375* for about 15 minutes. Beware of the heat but it is soooo yummy!
Roasting Chiles
You can do this with pretty much any kind of chile. Just make sure you have the fan going and a window open. The fumes are pretty good :)
Turn your broiler on and get it heated.
Clean and dry your desired amount of chilies.
Place on cookie sheet.
Put in oven under the broiler.
Turn them every couple minutes to get all the sides cooked.
You want them mostly charred (about 60%) this should take 5-10 minutes
Remove from oven and put them in a plastic bag, a plate with plastic wrap over, anything to get them steaming inside. Keep in bag for 15 minutes.
After fifteen minutes remove one at a time and rub the skin with your fingers and peel of the skin. It should come off really easy. If not you can take a small knife and peel it off.
These can be kept in the fridge for a few days or the freezer for a few months.
Turn your broiler on and get it heated.
Clean and dry your desired amount of chilies.
Place on cookie sheet.
Put in oven under the broiler.
Turn them every couple minutes to get all the sides cooked.
You want them mostly charred (about 60%) this should take 5-10 minutes
Remove from oven and put them in a plastic bag, a plate with plastic wrap over, anything to get them steaming inside. Keep in bag for 15 minutes.
After fifteen minutes remove one at a time and rub the skin with your fingers and peel of the skin. It should come off really easy. If not you can take a small knife and peel it off.
These can be kept in the fridge for a few days or the freezer for a few months.
Three Cheese Pizza (zucchini & tomato pizza)
This is our new favorite pizza. I like that it uses a zucchini because there are so many around this time of year. I also double this and make two pizzas. One for me and one for Matt!
1 c shredded mozzarella
1 c shredded cheddar
1 medium zucchini
3-4 cloves garlic minced
1/4 c grated parmesan (I use the can)
1 medium tomato
1 small onion (I have also used a bunch of green onions which worked fine)
Olive Oil
Italian Seasoning
1 recipe of your favorite pizza crust
Roll dough to 14" circle (I just spread mine out onto a cookie sheet and get it to fill the entire sheet) If you need to prebake your crust do so now. Lightly spread with olive oil. Spread garlic, veggies, and cheeses on. Sprinkle with parmesan cheese and Italian seasoning. Bake at 400* for 15-20 minutes. Super yummy!
1 c shredded mozzarella
1 c shredded cheddar
1 medium zucchini
3-4 cloves garlic minced
1/4 c grated parmesan (I use the can)
1 medium tomato
1 small onion (I have also used a bunch of green onions which worked fine)
Olive Oil
Italian Seasoning
1 recipe of your favorite pizza crust
Roll dough to 14" circle (I just spread mine out onto a cookie sheet and get it to fill the entire sheet) If you need to prebake your crust do so now. Lightly spread with olive oil. Spread garlic, veggies, and cheeses on. Sprinkle with parmesan cheese and Italian seasoning. Bake at 400* for 15-20 minutes. Super yummy!
Honey-Wheat Oatmeal Bread
This is my new favorite bread. I brought this to the reunion.
1 1/4 c hot water (I do the hottest tap water and then cook it in the microwave for 30 sec or so)
1/2 c honey
2 Tbls canola oil
1 1/2 tsp salt
1 cup quick cooking oats
1 1/2 c flour (preferably bread flour)
1 1/2 c wheat flour (you may need a little more flour if it isn't forming a ball. I leave mine real soft though so it isn't as dense in the end)
1 pkg yeast
Combine all ingredients in the order listed. Turn the mixture to low and let it knead for at least 30 min (I put a towel over the top of the mixer to cover the bowl so that it is nice and moist in there while it kneads). Place the dough into a greased bread pan and put into a 200* oven for about 30-40 minutes. When bread has raised 1-1 1/2 inches above the pan bake at 325* for 30-35 minutes till it is golden brown on top. Remove from pan and cool on a cooling rack or cutting board.
1 1/4 c hot water (I do the hottest tap water and then cook it in the microwave for 30 sec or so)
1/2 c honey
2 Tbls canola oil
1 1/2 tsp salt
1 cup quick cooking oats
1 1/2 c flour (preferably bread flour)
1 1/2 c wheat flour (you may need a little more flour if it isn't forming a ball. I leave mine real soft though so it isn't as dense in the end)
1 pkg yeast
Combine all ingredients in the order listed. Turn the mixture to low and let it knead for at least 30 min (I put a towel over the top of the mixer to cover the bowl so that it is nice and moist in there while it kneads). Place the dough into a greased bread pan and put into a 200* oven for about 30-40 minutes. When bread has raised 1-1 1/2 inches above the pan bake at 325* for 30-35 minutes till it is golden brown on top. Remove from pan and cool on a cooling rack or cutting board.
Thursday, July 29, 2010
Baked Ziti
This is per request of Melanie and Beverly:
Ingredients
Layers:
I put this into two different casserole dishes. We eat one that night and freeze the other for the future.
Ingredients
- 2lb beef, 1 onion chopped: brown and drain
- 2 26 oz jars of fav. spaghetti sauce, mix with above and simmer for 30 min. I add a tbsp of sugar to cut the acidity
- 1 lb dry ziti-- cook by directions, toss with 3 tbsp olive oil so it doesn't stick
- 6 oz sliced provolone cheese
- 4 cups mozerella cheese
- 2 cups sour cream (I use light)
- 2 tbsp grated parmesan
Layers:
- a small amount of meat sauce to prevent sticking
- 1/2 of ziti
- all of provolone cheese
- all of sour cream
- 2 cups mozerella
- rest of ziti
- meat sauce
- top with rest of mozzarella and parmesan cheese
- bake at 350 for 30 minutes. If its been refrigerated, let it come to room temp on counter first (30-45 minutes). ITS DELICIOUS!!!!!!
I put this into two different casserole dishes. We eat one that night and freeze the other for the future.
Monday, July 26, 2010
Mexican Dinner
Okay so this meal has a lot of dishes but none of them are too hard. I made it for mom and dad the other night and it was a hit. They were my guinea pigs :) I will give you all the recipe's and then tell you which order I did them in. Don't be scared!
Re fried Beans
These really are a cinch to make. I don't have the exact measurements so it is a little bit of a tasting game but I will try my best.
Rinse 2 cups of pinto beans and pick out the bad looking ones. Soak them overnight in your crock pot bowl (mine is about a 4 quart crock pot). You will use 8 cups cold water for this. I normally start soaking mine around 8ish. You could do it sooner or later if you want but they need about eight hours to soak.
Between 8 and 10 in the morning boil 12 cups of water (I tend to lean more towards the 8:00). Drain your soaked beans and rinse them again (the more you rinse the less gas they will produce in your tummy :)). Put rinsed beans back into your crock pot and add boiling water till just about to the top of the pot. Turn on high and forget about it until 4:00 (you can adjust the times depending on when you want to eat). At 4:00 turn off the crock pot and drain and rinse the beans again. I put them back into the crock pot bowl to keep them warm. Now mash them up and add water until it is the consistency that you want.
For the spices I add: (these are all approximate guesses sorry)
1-2 tsp. garlic salt (they can be over salted so less is better at first)
2 tsp. cumin
1-2 tsp. onion powder
2 tsp. chili powder
a small bunch of cilantro chopped
2 tsp. oregano
1 small can green chilies
1 tsp. lime juice
You may need to add more spices than this. I found I added more of the cumin and chili powder and lime juice. Now the beans are done! Simple right?
Enchilada Sauce
2 Tbs. butter
1/4 c flour
4 c boiling water
2 tsp. chicken bouillon
1/4 c tomato sauce
1 garlic clove
1 tsp. onion salt
1 tsp. cumin
3 Tbs. chili powder
Melt butter in skillet (I use a ten inch skillet). Add flour, whisking constantly, and stir until mixture turns brown (this will take a few minutes be patient). Dissolve bouillon in water and bring to a boil. Gradually stir the water mixture into browned butter-flour mixture, whisking constantly until smooth. Cook until mixture boils and thickens. Stir in tomato sauce and spices. Reduce heat to low and continue to cook for an additional 10 minutes, stirring occasionally.
Homemade Flour Tortillas
These are so yummy!
Boil water 2 cups to be safe
In a bowl mix
1 tsp. salt
2 c flour
1/2 tsp baking powder
1/2 c shortening (cut this in until crumbly)
Now add your boiling water a little at a time until it is the consistency of a pie crust. Rest covered for 2 hours. Grab a tablespoon silverware and scoop out some dough. Roll into a ball (about the size of a golf ball) and flatten with your hand on a floured surface. Continue to roll it out with a rolling pin until desired thickness. The thinner the better. Cook on a griddle or pan for 30 seconds or so (until it starts to brown) flip and cook again. You are done!
Green Chili Rice
This is the Cafe Rio version I got from Mel a while back.
3 c minute rice
3 c water
3 Tbs chicken bouillon
1 Tbs butter
4 tsp minced garlic
1/2 bunch cilantro, chopped
1 tsp cumin
1 can green chilies
1/2 c chopped onion
In a saucepan, saute butter, garlic and onions. In a pan, bring water and chicken bouillon to boil and add rice. Boil until tender (about 5 min) and add the rest of the ingredients. You may need to add a little more water. Cover and simmer if necessary.
Okay that is everything beside chips and salsa.
To assemble. I make the re fried beans first. Then the tortillas. Before I roll them out I cook the enchilada sauce. When the sauce is simmering for 10 minutes I roll and cook the tortillas. Then I assemble it all into a 9x13 greased pan. Spread some sauce onto the bottom of the pan. Then start rolling your tortillas with the re fried beans. Squish as many as you can. The tortillas are delicate so be careful not to puncture a hole but it is okay if you do. I was able to squish 13 tortillas into my pan. Cover with more sauce. You will have extra sauce but be generous. Next I put equal amounts of cheddar cheese and mozzarella cheese on top. Whatever floats your boat though. You can make this ahead and keep it in the fridge until ready to put into the oven. Bake at 375 degrees for 15-20 minutes. Serve with lettuce, tomato, sour cream, chopped onion, and salsa. Have the rice as a side dish and corn if you want. You could put the rice in with the tortillas but I like it out. Break open the chips and enjoy! Sorry this is so long. I thought it was so yummy though.
Re fried Beans
These really are a cinch to make. I don't have the exact measurements so it is a little bit of a tasting game but I will try my best.
Rinse 2 cups of pinto beans and pick out the bad looking ones. Soak them overnight in your crock pot bowl (mine is about a 4 quart crock pot). You will use 8 cups cold water for this. I normally start soaking mine around 8ish. You could do it sooner or later if you want but they need about eight hours to soak.
Between 8 and 10 in the morning boil 12 cups of water (I tend to lean more towards the 8:00). Drain your soaked beans and rinse them again (the more you rinse the less gas they will produce in your tummy :)). Put rinsed beans back into your crock pot and add boiling water till just about to the top of the pot. Turn on high and forget about it until 4:00 (you can adjust the times depending on when you want to eat). At 4:00 turn off the crock pot and drain and rinse the beans again. I put them back into the crock pot bowl to keep them warm. Now mash them up and add water until it is the consistency that you want.
For the spices I add: (these are all approximate guesses sorry)
1-2 tsp. garlic salt (they can be over salted so less is better at first)
2 tsp. cumin
1-2 tsp. onion powder
2 tsp. chili powder
a small bunch of cilantro chopped
2 tsp. oregano
1 small can green chilies
1 tsp. lime juice
You may need to add more spices than this. I found I added more of the cumin and chili powder and lime juice. Now the beans are done! Simple right?
Enchilada Sauce
2 Tbs. butter
1/4 c flour
4 c boiling water
2 tsp. chicken bouillon
1/4 c tomato sauce
1 garlic clove
1 tsp. onion salt
1 tsp. cumin
3 Tbs. chili powder
Melt butter in skillet (I use a ten inch skillet). Add flour, whisking constantly, and stir until mixture turns brown (this will take a few minutes be patient). Dissolve bouillon in water and bring to a boil. Gradually stir the water mixture into browned butter-flour mixture, whisking constantly until smooth. Cook until mixture boils and thickens. Stir in tomato sauce and spices. Reduce heat to low and continue to cook for an additional 10 minutes, stirring occasionally.
Homemade Flour Tortillas
These are so yummy!
Boil water 2 cups to be safe
In a bowl mix
1 tsp. salt
2 c flour
1/2 tsp baking powder
1/2 c shortening (cut this in until crumbly)
Now add your boiling water a little at a time until it is the consistency of a pie crust. Rest covered for 2 hours. Grab a tablespoon silverware and scoop out some dough. Roll into a ball (about the size of a golf ball) and flatten with your hand on a floured surface. Continue to roll it out with a rolling pin until desired thickness. The thinner the better. Cook on a griddle or pan for 30 seconds or so (until it starts to brown) flip and cook again. You are done!
Green Chili Rice
This is the Cafe Rio version I got from Mel a while back.
3 c minute rice
3 c water
3 Tbs chicken bouillon
1 Tbs butter
4 tsp minced garlic
1/2 bunch cilantro, chopped
1 tsp cumin
1 can green chilies
1/2 c chopped onion
In a saucepan, saute butter, garlic and onions. In a pan, bring water and chicken bouillon to boil and add rice. Boil until tender (about 5 min) and add the rest of the ingredients. You may need to add a little more water. Cover and simmer if necessary.
Okay that is everything beside chips and salsa.
To assemble. I make the re fried beans first. Then the tortillas. Before I roll them out I cook the enchilada sauce. When the sauce is simmering for 10 minutes I roll and cook the tortillas. Then I assemble it all into a 9x13 greased pan. Spread some sauce onto the bottom of the pan. Then start rolling your tortillas with the re fried beans. Squish as many as you can. The tortillas are delicate so be careful not to puncture a hole but it is okay if you do. I was able to squish 13 tortillas into my pan. Cover with more sauce. You will have extra sauce but be generous. Next I put equal amounts of cheddar cheese and mozzarella cheese on top. Whatever floats your boat though. You can make this ahead and keep it in the fridge until ready to put into the oven. Bake at 375 degrees for 15-20 minutes. Serve with lettuce, tomato, sour cream, chopped onion, and salsa. Have the rice as a side dish and corn if you want. You could put the rice in with the tortillas but I like it out. Break open the chips and enjoy! Sorry this is so long. I thought it was so yummy though.
Wednesday, July 14, 2010
Best Sugar Cookies Ever
I got this recipe from a friend in my ward. They seriously are so yummy. And they turn out perfect every time. Sorry no picture, you'll just have to imagine how wonderful they are. :) Click here for the companion frosting recipe.
INGREDIENTS:
1.5 cups butter, softened not melted
2 cups white sugar
4 eggs
1 teaspoon Vanilla
5 cups flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover and chill dough for at least one hour.
Preheat over to 400 degrees F. Roll out dough on floured surface 1/4 - 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1/2 inch apart on an ungreased cookie sheet.
Cake 6-8 minutes in preheated oven. Cool completely.
INGREDIENTS:
1.5 cups butter, softened not melted
2 cups white sugar
4 eggs
1 teaspoon Vanilla
5 cups flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover and chill dough for at least one hour.
Preheat over to 400 degrees F. Roll out dough on floured surface 1/4 - 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1/2 inch apart on an ungreased cookie sheet.
Cake 6-8 minutes in preheated oven. Cool completely.
Monday, July 12, 2010
Creamy Chicken with Bacon & Penne
We had this last night for dinner and it was really good. And it was a lot easier than I thought it would be. We ate it with a Ceasar salad and garlic bread. This was a great meal. Hope you guys enjoy it too!
INGREDIENTS:
4 slices bacon (we used turkey bacon)
4 small Boneless skinless chicken breast halves (1 lb.)
2 cups Penne pasta, uncooked (or any other kind of pasta you would like)
4 oz Chive & Onion Cream Cheese Spread
3/4 cup chicken broth
1/2 cup Cherry tomatoes, halved
2 Green onions, chopped
WRAP 1 bacon slice around each chicken breast. Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm. Discard drippings in skillet.
COOK pasta in large saucepan as directed on package. Meanwhile, cook cream cheese spread and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with whisk. Stir in tomatoes and onions; cook 2 min. or until heated through, stirring occasionally.
DRAIN pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.
***I started off by boiling my water. Then I wrapped the bacon around my chicken and got that cooking. Once my chicken was done, I drained my pan and started with the cream cheese and broth mixture. By the time that was done my noodles were all boiled. So I drained my noodles, dumped the cream cheese mixture in and served with the chicken. Super easy.
INGREDIENTS:4 slices bacon (we used turkey bacon)
4 small Boneless skinless chicken breast halves (1 lb.)
2 cups Penne pasta, uncooked (or any other kind of pasta you would like)
4 oz Chive & Onion Cream Cheese Spread
3/4 cup chicken broth
1/2 cup Cherry tomatoes, halved
2 Green onions, chopped
WRAP 1 bacon slice around each chicken breast. Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm. Discard drippings in skillet.
COOK pasta in large saucepan as directed on package. Meanwhile, cook cream cheese spread and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with whisk. Stir in tomatoes and onions; cook 2 min. or until heated through, stirring occasionally.
DRAIN pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.
***I started off by boiling my water. Then I wrapped the bacon around my chicken and got that cooking. Once my chicken was done, I drained my pan and started with the cream cheese and broth mixture. By the time that was done my noodles were all boiled. So I drained my noodles, dumped the cream cheese mixture in and served with the chicken. Super easy.
Tuesday, July 6, 2010
Grilled Spinach Alfredo Pizza
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This was heaven.
This is so simple.
Make your favorite pizza dough recipe.
Roll the pizza dough out to desired size. I recommend you do personal size pizza. Make sure the pizza is well floured so it doesn't stick to the grill.
Spray the grill with PAM grill spray.
Grill one side of the pizza until crispy. Take it off the grill.
Flip it so the grilled side is up and raw side is down. Put your toppings on it.
You can do whatever toppings you like:
We like alfredo sauce.
I add minced garlic. If you use raw, be sure to cook it in a skillet first...unless you like raw garlic. The last time I made this, I cooked up some fresh garlic and it was very good. I also add basil or italian seasoning.
Topping ideas: grilled chicken and tomatoes a mozzerella cheese. Other ideas are mushrooms, red peppers, olives...
We also like traditional flavors with red pizza sauce (canadian bacon, pepperoni, plain cheese, etc.)
You really need to try grilling pizza. It was amazing.
Friday, June 25, 2010
Steak and Peas
This one I tried out of a Betty Crocker cookbook that I had. It has become a staple. Super easy to whip up and so yummy!
INGREDIENTS:
1 pound beef boneless sirloin steak (we just use one steak and it seems to be just fine)
i clove garlic
1-1.5 cups hot cooked rice
1 T vegetable oil
1/4 t salt
dash of pepper
2/3 cup beef broth
1 T cornstarch
2 T water
1 T soy sauce
1/4 t ground ginger
1 package frozen snow pea pods (I use the pea pods in the produce section, not frozen. Snow or sugar snap peas both work fine.)
Cut and discard most of the fat from the beef. Cut into chucnks. Peel and finely chop the garlic.
Heat the skillet over high heat 1-2 minutes. Add the oil to the skillet. Add the beef and garlic to the skillet. Stir-fry with a turner or large spoon about 3 minutes, lifting and stirring constantly until beef is brown. Sprinkle salt and pepper over beef, and stir in the broth. Heat to boiling over high heat.
Mix the cornstarch, water and soysauce and stir into the beef mixture. Cook, stirring constantly, until the mixture thickens and boils. Continue boiling 1 minute, stirring constantly. The sauce will be thin.
Stir in the gingerroot and pea pods. Cook uncovered about 2 minutes, stirring occasionally, until pea pods are crisp-tender when pierced with fork. Serve over rice.
**For more flavor, cook your rice in some of the extra beef broth.
INGREDIENTS:1 pound beef boneless sirloin steak (we just use one steak and it seems to be just fine)
i clove garlic
1-1.5 cups hot cooked rice
1 T vegetable oil
1/4 t salt
dash of pepper
2/3 cup beef broth
1 T cornstarch
2 T water
1 T soy sauce
1/4 t ground ginger
1 package frozen snow pea pods (I use the pea pods in the produce section, not frozen. Snow or sugar snap peas both work fine.)
Cut and discard most of the fat from the beef. Cut into chucnks. Peel and finely chop the garlic.
Heat the skillet over high heat 1-2 minutes. Add the oil to the skillet. Add the beef and garlic to the skillet. Stir-fry with a turner or large spoon about 3 minutes, lifting and stirring constantly until beef is brown. Sprinkle salt and pepper over beef, and stir in the broth. Heat to boiling over high heat.
Mix the cornstarch, water and soysauce and stir into the beef mixture. Cook, stirring constantly, until the mixture thickens and boils. Continue boiling 1 minute, stirring constantly. The sauce will be thin.
Stir in the gingerroot and pea pods. Cook uncovered about 2 minutes, stirring occasionally, until pea pods are crisp-tender when pierced with fork. Serve over rice.
**For more flavor, cook your rice in some of the extra beef broth.
Thursday, June 24, 2010
Mexican Lasagna
I found this recipe on Emily's blog. It is so yummy! It has become one of our favorite dishes.
1 cup fresh cilantro
4 green onions roughly chopped
1 tsp salt
1/4 tsp pepper
10 oz fresh baby spinach
nonstick cooking spray
8 6-inch corn tortillas
1 can 16 oz pinto beans drained and rinsed
1 cup salsa (I use this salsa but you could anything)
8 oz (2 cups) Pepper Jack cheese grated
Preheat oven to 425 degrees. Combine cilantro, green onions, salt, pepper and as much of the spinach as you can into a food processor. Pulse, add remaining spinach and pulse until all combined.
Spray an eight inch baking pan with nonstick cooking spray. Lay four tortillas on the bottom overlapping them. Layer half of the pinto beans, salsa, spinach mixture, and cheese. Next lay the remaining four tortillas followed by the remaining ingredients ending with the cheese.
Cover with foil. Cook for 25-30 minutes. Remove foil and cook another 15-20 minutes until golden brown. Let cool 5-10 minutes before eating. It is really yummy with crushed tortillas chips on top too.
1 cup fresh cilantro
4 green onions roughly chopped
1 tsp salt
1/4 tsp pepper
10 oz fresh baby spinach
nonstick cooking spray
8 6-inch corn tortillas
1 can 16 oz pinto beans drained and rinsed
1 cup salsa (I use this salsa but you could anything)
8 oz (2 cups) Pepper Jack cheese grated
Preheat oven to 425 degrees. Combine cilantro, green onions, salt, pepper and as much of the spinach as you can into a food processor. Pulse, add remaining spinach and pulse until all combined.
Spray an eight inch baking pan with nonstick cooking spray. Lay four tortillas on the bottom overlapping them. Layer half of the pinto beans, salsa, spinach mixture, and cheese. Next lay the remaining four tortillas followed by the remaining ingredients ending with the cheese.
Cover with foil. Cook for 25-30 minutes. Remove foil and cook another 15-20 minutes until golden brown. Let cool 5-10 minutes before eating. It is really yummy with crushed tortillas chips on top too.
Salsa
I got this yummy recipe from a lady in my old ward. She is known for being a good cook. I tweeked it a little for what I had and such. I will give you the original and my version.
2 14.5 oz cans of diced tomatoes drained well (I haven't tried fresh but I bet they would be good)
1 8 oz can tomato sauce
1/2 Tbls Red Wine Vinegar
1/2 bunch green onions chopped (for a milder taste I chop up chives)
2-3 garlic cloves
1/2 Tbls seasoned salt
1/2 tsp dried red chili flakes (I do less it can get a little spicy)
1/4 tsp ground cayenne pepper
small bunch of cilantro chopped
1 4 oz can of chopped green chilies
Combine all ingredients for a chunky texture or put into a food processor or blender to make it smooth. I do it this way. It turns out like restaurant style consistency. Stays fresh for about a week in the fridge.
2 14.5 oz cans of diced tomatoes drained well (I haven't tried fresh but I bet they would be good)
1 8 oz can tomato sauce
1/2 Tbls Red Wine Vinegar
1/2 bunch green onions chopped (for a milder taste I chop up chives)
2-3 garlic cloves
1/2 Tbls seasoned salt
1/2 tsp dried red chili flakes (I do less it can get a little spicy)
1/4 tsp ground cayenne pepper
small bunch of cilantro chopped
1 4 oz can of chopped green chilies
Combine all ingredients for a chunky texture or put into a food processor or blender to make it smooth. I do it this way. It turns out like restaurant style consistency. Stays fresh for about a week in the fridge.
Friday, June 18, 2010
Cinnamon Syrup
I got this recipe from a friend of mine. We had it over at their house on some waffles and it was amazing. It's super rich but super yummy.
INGREDIENTS:
1/2 cup butter or margarine
1 cup sugar
1/2 cup milk
1 T karo syrup (I've done it without this and it turns out fine)
Melt in a saucepan and then add the following ingredients:
1/4 tsp baking soda
1/4 tsp cinnamon
splash of vanilla
INGREDIENTS:
1/2 cup butter or margarine
1 cup sugar
1/2 cup milk
1 T karo syrup (I've done it without this and it turns out fine)
Melt in a saucepan and then add the following ingredients:
1/4 tsp baking soda
1/4 tsp cinnamon
splash of vanilla
French Fries
I don't make these very often, but when I do I am so glad I did. They are super yummy and taste even better with some fry sauce. Too bad we can't get that out here in WV.
INGREDIENTS:
3-4 medium russet potatoes
2 T vegetable or olive oil
2 T grated parmesan cheese
1 t salt
1/2 t paprika
1/8 t chili powder
Preheat oven to 450 degrees.
With or without skins, cut potatoes into 1/2 inch thick strips. Place potatoes and vegetable oil in a large ziplock bag. Squish the potatoes around so they are coated with the oil. In a small bowl, combine Parmesan, salt, paprika, and chili powder. Sprinkle seasoning over potatoes in bag. Close bag and shake until all potatoes are evenly covered. Spread potatoes on a lightly greased baking sheet. Bake 15 minutes. Remove from oven and flip potatoes. Bake an additional 15-20 minutes or until fries reach desired crispness. Makes 3-5 servings.
INGREDIENTS:
3-4 medium russet potatoes
2 T vegetable or olive oil
2 T grated parmesan cheese
1 t salt
1/2 t paprika
1/8 t chili powder
Preheat oven to 450 degrees.
With or without skins, cut potatoes into 1/2 inch thick strips. Place potatoes and vegetable oil in a large ziplock bag. Squish the potatoes around so they are coated with the oil. In a small bowl, combine Parmesan, salt, paprika, and chili powder. Sprinkle seasoning over potatoes in bag. Close bag and shake until all potatoes are evenly covered. Spread potatoes on a lightly greased baking sheet. Bake 15 minutes. Remove from oven and flip potatoes. Bake an additional 15-20 minutes or until fries reach desired crispness. Makes 3-5 servings.
Steve's Famous Dry Rub
Devin found this recipe and it's really good. We have used it on steaks, hamburgers, and ribs and it just makes your meat so juicy and good. I no longer use steak sauce. It doesn't need it if you use this rub. Try it on some meat of your own. You'll love it!
INGREDIENTS:
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup coarse salt
2 T freshly ground black pepper
2 T dried chopped onion (we used minced onions)
1 T paprika
1 T garlic salt
Mix all ingredients together in a bowl. Use on your favorite meat about 60 minutes before grilling. Store any extra in an air-tight container, making sure to keep dry. Makes 1.5 cups.
INGREDIENTS:
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup coarse salt
2 T freshly ground black pepper
2 T dried chopped onion (we used minced onions)
1 T paprika
1 T garlic salt
Mix all ingredients together in a bowl. Use on your favorite meat about 60 minutes before grilling. Store any extra in an air-tight container, making sure to keep dry. Makes 1.5 cups.
Chocolate Cookie Delight
Wow, this is so good. You just have to try it!
INGREDIENTS:
1 tube (16 1/2 ounces) refrigerated chocolate chip cookie dough (I made my own cookie dough and it was so yummy!)
1 package (8 ounces) cream cheese, softened
1 cup confectioners sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
chopped nuts and chocolate curls, optional
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9 pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack. In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. Or grate your favorite candy bar on top. Cover and refrigerate for 8 hours or overnight until firm.
INGREDIENTS:1 tube (16 1/2 ounces) refrigerated chocolate chip cookie dough (I made my own cookie dough and it was so yummy!)
1 package (8 ounces) cream cheese, softened
1 cup confectioners sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
chopped nuts and chocolate curls, optional
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9 pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack. In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. Or grate your favorite candy bar on top. Cover and refrigerate for 8 hours or overnight until firm.
French Bread Idea
While in Utah, I got this idea of how to make french bread from my SIL Melissa. I tried it and it was so yummy!
-Take your french bread and cut it in half lengthwise, like you were going to turn it into a sandwich. Then cut it into big 3" slices.
-Lay all the pieces bottom side down and butter them. (FYI: real better is much better than the tubbed butter.)
-Then top with garlic salt, parmasean cheese, and shredded mozarella cheese.
-Broil in your oven until done.
Simple and easy. But the melted cheese just makes them extra good. Try it!
-Take your french bread and cut it in half lengthwise, like you were going to turn it into a sandwich. Then cut it into big 3" slices.
-Lay all the pieces bottom side down and butter them. (FYI: real better is much better than the tubbed butter.)
-Then top with garlic salt, parmasean cheese, and shredded mozarella cheese.
-Broil in your oven until done.
Simple and easy. But the melted cheese just makes them extra good. Try it!
Baked Manicotti
I got this one off the Kraft Foods website and LOVE IT! So easy and it is actually fun to make. There is something about squeezing the goo inside the noodles that just makes you feel good.
INGREDIENTS:
2 cups spaghetti sauce, divided
1-3/4 cups POLLY-O Original Ricotta Cheese (you can use cottage cheese as a substitution)
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1 egg, beaten
1/4 cup pesto (you buy this as a mix by the taco seasoning packets)
12 manicotti shells, cooked, rinsed in cold water
HEAT oven to 350°F.
SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
FILL manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover.
BAKE 40 min. or until heated through.
I served mine with a green salad and some french bread.
INGREDIENTS:
2 cups spaghetti sauce, divided
1-3/4 cups POLLY-O Original Ricotta Cheese (you can use cottage cheese as a substitution)
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1 egg, beaten
1/4 cup pesto (you buy this as a mix by the taco seasoning packets)
12 manicotti shells, cooked, rinsed in cold water
HEAT oven to 350°F.
SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
FILL manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover.
BAKE 40 min. or until heated through.
I served mine with a green salad and some french bread.
Chicken Salad Sandwiches
Devin is not a huge fan of chicken salad sandwiches. He would much rather eat steak and potatos. However, Kristin showed me this recipe and Devin actually really likes it. Yeah!
RECIPE:
3 T oil
1 T vinegar
1 T orange juice
1/2 tsp salt
2.5 cups cubed cooked (or canned) chicken
1.5 cups cold cooked rice
3/4 cup seedless grapes (I cut these into 4ths which made them much easier to eat)
3/4 cup mayonnaise
3/4 cup diced celery (I used my chopper to get these nice and small)
1 can (11 oz) mandarin oranges (drained)
1 can (8 oz) pineapple chunks (drained)
1/2 cup slivered almonds (optional)
In medium bowl, combine oil, orange juice, vinegar, and salt. Blend well. Add chicken and stir to coat. In large bowl, combine rice, celery, grapes, oranges, pineapple, and mayonnaise. Add chicken mixture to rice mixture and stir. Cover and refrigerate until chilled. Stir in almonds.
I used this recipe for the rolls. I halfed it and then made six giant rolls. I also put a lettuce leaf and some mayo on the roll. It was super yummy! Devin liked that I cut up the grapes and celery really small. You don't have to do this, but it was much easier to eat. We also didn't add the almonds because Devin is allergic to them. But I am sure it would be good with those too. And our rolls were still kind of warm. Yum!
RECIPE:3 T oil
1 T vinegar
1 T orange juice
1/2 tsp salt
2.5 cups cubed cooked (or canned) chicken
1.5 cups cold cooked rice
3/4 cup seedless grapes (I cut these into 4ths which made them much easier to eat)
3/4 cup mayonnaise
3/4 cup diced celery (I used my chopper to get these nice and small)
1 can (11 oz) mandarin oranges (drained)
1 can (8 oz) pineapple chunks (drained)
1/2 cup slivered almonds (optional)
In medium bowl, combine oil, orange juice, vinegar, and salt. Blend well. Add chicken and stir to coat. In large bowl, combine rice, celery, grapes, oranges, pineapple, and mayonnaise. Add chicken mixture to rice mixture and stir. Cover and refrigerate until chilled. Stir in almonds.
I used this recipe for the rolls. I halfed it and then made six giant rolls. I also put a lettuce leaf and some mayo on the roll. It was super yummy! Devin liked that I cut up the grapes and celery really small. You don't have to do this, but it was much easier to eat. We also didn't add the almonds because Devin is allergic to them. But I am sure it would be good with those too. And our rolls were still kind of warm. Yum!
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