This is the best bean dip ever. Right? Right. And I think that everyone who didn't ask her for this recipe years ago, is nuts. We are talking survival food here. So, from a piece of "Clarion Hotel" paper, swiped from Aunt Janice's kitchen drawer, of her old house, and Aunt Chris's own handwriting, I copy the following:
1 large & small cans of refried beans
8oz sour cream
8 oz cream cheese
8-12 oz shredded cheese
1/2 pkg taco seasoning
minced onion 1/4
...and that's it!
OK, the rest of the instructions were verbal. And don't ask what "minced onion 1/4" means. 1/4 cup? 1/4 of an onion? I think which ever makes you happier. Hmmm. My memory isn't what it used to be... I think she said she usually started it on the stove-top, and transferred it to a crock-pot to keep warm, but you can do the whole thing in the crock-pot. She also stressed a couple times, that if you want it to be creamier, add more sour cream and/or cream cheese.
I usually skip any stove-top cooking with this, because who needs more dirty dishes?! When I'm in a hurry, I use the microwave, and throw it on the table in minutes. Oh, I do use onion powder then too, so's to avoid nasty hunks of crunchy onion. That would ruin everything!
Of course this stuff is wunderbar with tortilla chips, but it also makes great bean & cheese burritos. I used to always use the leftovers that way. Now: "...what leftovers...? The boys ate the bowl!"
Well Abby, it was only what, 6-8 months ago I promised to put this here? Not bad.
Thursday, December 17, 2009
Monday, November 2, 2009
The Fries that Changed Our World
Josh wanted fries for his birthday. Fries are work. And they don't improve with time, so you HAVE to work fast. A new technique was needed here, and www.ourbestbites.com once again stepped into the gap. Their french fry recipe is the best.
Potatoes (we do 1 per eater, but they were good sized mediums)
Frying oil (we like coconut [coacoanut anyone? You did all read Two Heads Are Better Than One, right?])
Salt
Alright nasty part first: scrub the potatoes. I
DO NOT
like scrubbing potatoes. I supose you could peel them. But I kinda like fries with skins. The potatoes are so much more real. Cut into 1/4 inch strips (If you've got a good mother-in-law, and she'll help you with this step, all the better). Alrighty then, we want to heat our oil to 325 degrees. This is where if you found an electric frying pan at a garage sale it's going to be a little easier, but a thermometer in a stove top pan works fine too. I do both so as to get enough before breakfast the next day. I need my sleep. When the oil is hot enough, gently dump in a layer of future fries. Cook for 5-6 minutes. Remove from oil and place on a plate. At this point I don't bother to line the plate or anything. Put the next batch in when the temp is back up to 325, and continue until all strips have been half cooked.Now raise the oil temperature to 375 degrees. And, now replace the first batch of fries in the oil. Cook for 1-3 minutes, or until browning. OBB says they continue browning after being removed, so don't over do it. I say, yeah, somewhat. Now fish them out, and place on paper towels (or an environmentally responsible substitute) to drain, and salt while blazing hot. Repeat with remaining limp, pale, half cooked potato strips.
Now, grab a big burger with all the toppings, or in Josh's case, a slab of Stromboli, and dig in! On second thought, if you don't grab that burger, you'll have more room for more fries.
2009 Pizzas of the Year
I recently participated in a survey from a popular restaurant, about their newest product ideas. They are top secret and I vowed not to tell anyone about them, but I DID NOT promise not to MAKE them! So, the next Friday night the new pizzas (Ruse style) were tested, tasted and... (I'll let the tension build for a second here...) approved!! Wildly approved, I may say.
Pizza #1
Bread Stick Pizza
All righty. Our goal here is to have a pizza with a wide border of crust, filled with mozzarella, (think cheese filled, garlic butter slathered, pizza in the middle)... pizzaness.
1 pizza's worth of pizza dough (technical, I know)
pizza sauce
pepperoni (it's what was in the picture, but I suppose you could use other toppings...maybe?)
mozzarella sliced and shredded
butter
garlic powder
olive oil
OK. These amounts are all based on personal taste, so you're on your own, unless you come to my house for this, in which case you're on ... my own. I guess.
Heat oven to pizza temperature. For me this 405 degrees. Regretfully all ovens are different, so it may be (is probably) different for you. By the way, it took me a LOT of pizza to figure out "pizza temperature" for my oven. And, as far as I know, Mom still hasn't figured it out for hers. It's rough being a cook. Very scientific.
Spread some olive oil on your stone, or pan. Press out your dough so that it hangs off the edges of your pan by... oh, a couple inches. If there are only say, two of you and you don't need so much pizza, you could just start the dough out the size of the pan. Is any of this making sense? Well, you all have my phone #.
Now our slices of mozzarella should be around 1-2 inches wide. And we need to lay the slices on the dough around the edge of the pan. You know, so there is a little more than enough dough left to fold over the slices, hanging out beyond that. Ok, good. Now fold the edge over the cheese, and sort of seal the edges all the way around. Now we're gonna want to brush that cheese filled edge with olive oil. We want these "bread sticks" to be the ultimate in chewy, buttery, wowness. Last, spread that sauce in the middle, sprinkle with shredded cheese, and douse with pepperoni (you're on you own if you didn't use pepperoni).
Throw it into the oven for ... well ... pizza time. Sorry to pull that one again, but for me that's 7 minutes then rotate pans (I have to do 2 at a time), and then 7 more minutes. I bake for less than 14 minutes though, if I'm only doing one. Maybe 12ish? Anyway, when the crust is turning golden, and nothing looks raw, pull it out and stick it on a counter. Do NOT cook like a man and set this on the stove top for the next step. Counters are much much much MUCH easier to clean than stoves. At least mine are.
Melt the butter. I probably use... hmmmm, 2- 3 tablespoons per pizza? Maybe? I don't know, make a guess. And, brush that over the wide breadsticky crust. And give it another coat. And another. Ohhhhhh... go for a little more! Now sprinkle with the garlic powder while it's still wet.
Now for the most important part: let it cool for a few minutes so all the toppings don't slide off and disappear when you cut it (that wasn't the most important part), and slice and... CHOW DOWN (this is the important part)!!!
This stuff is fabulous hot or cold and probably anything in between. I LOVE the leftovers and totally regret every Saturday morning, that we don't have pizza for breakfast any more and I'll have to wait forever until evening to eat these pizzas again.
Pizza #2
Pizza With a Lid
This one is a little easier to understand than #1, but slightly more time consuming. BUt only slightly. These are both quite simple to do, as long as you can figure out what I'm saying here.
OK. Our goal here is pretty much a basic pizza, perhaps a few more toppings that usual, with a top crust that is once again, nice and buttery, garlicky. James likes this one best, as do Micah and Kenton.
dough- one batch of my bread recipe is enough here, otherwise a slightly larger amount of dough than 1 pizza usually requires
sauce
cheese
other toppings of your choice (we tend to do this as a meat lovers pizza)
butter
garlic powder
olive oil
Spread oil on your stone or pan. Divide dough into 2 parts, one a little bigger than the other. Smoosh the bigger one out on your stone. Decorate in the usual pizza style, sauce, toppings, and cheese. Now grab the remaining dough, and if it's sticky, lightly oil a section of counter top, and smoosh out a little bigger than pizza size. It will be a on the thin side, so be careful not to rip it. Cuz if you do... well, it'll be ripped. Now for the talented part: hoist that puppy up over the top of the pizza. Once again if it's sticky, a little oil massaged over it should keep it from sticking together in a wadded up mess while you try to pick it up. Now tuck the edges under the bottom crust and pinch to seal. I like to do the pie crust pinch. My kids all stand around and ask me why, and a gazillion other questions about it, so it's fun and gives me company.
Bake at pizza temp (see above) for a pizza time (see above again), or until browning and not raw. Yank out of oven, hurl on counter (once again, again for above reasons). Melt butter, brush over the en-tire top, and DON'T skimp!!!!! Sprinkle with garlic. Hurry Up And Eat. Everyone is hungry!
These here things are good.
Pizza #1Bread Stick Pizza
All righty. Our goal here is to have a pizza with a wide border of crust, filled with mozzarella, (think cheese filled, garlic butter slathered, pizza in the middle)... pizzaness.
1 pizza's worth of pizza dough (technical, I know)
pizza sauce
pepperoni (it's what was in the picture, but I suppose you could use other toppings...maybe?)
mozzarella sliced and shredded
butter
garlic powder
olive oil
OK. These amounts are all based on personal taste, so you're on your own, unless you come to my house for this, in which case you're on ... my own. I guess.
Heat oven to pizza temperature. For me this 405 degrees. Regretfully all ovens are different, so it may be (is probably) different for you. By the way, it took me a LOT of pizza to figure out "pizza temperature" for my oven. And, as far as I know, Mom still hasn't figured it out for hers. It's rough being a cook. Very scientific.
Spread some olive oil on your stone, or pan. Press out your dough so that it hangs off the edges of your pan by... oh, a couple inches. If there are only say, two of you and you don't need so much pizza, you could just start the dough out the size of the pan. Is any of this making sense? Well, you all have my phone #.
Now our slices of mozzarella should be around 1-2 inches wide. And we need to lay the slices on the dough around the edge of the pan. You know, so there is a little more than enough dough left to fold over the slices, hanging out beyond that. Ok, good. Now fold the edge over the cheese, and sort of seal the edges all the way around. Now we're gonna want to brush that cheese filled edge with olive oil. We want these "bread sticks" to be the ultimate in chewy, buttery, wowness. Last, spread that sauce in the middle, sprinkle with shredded cheese, and douse with pepperoni (you're on you own if you didn't use pepperoni).
Throw it into the oven for ... well ... pizza time. Sorry to pull that one again, but for me that's 7 minutes then rotate pans (I have to do 2 at a time), and then 7 more minutes. I bake for less than 14 minutes though, if I'm only doing one. Maybe 12ish? Anyway, when the crust is turning golden, and nothing looks raw, pull it out and stick it on a counter. Do NOT cook like a man and set this on the stove top for the next step. Counters are much much much MUCH easier to clean than stoves. At least mine are.
Melt the butter. I probably use... hmmmm, 2- 3 tablespoons per pizza? Maybe? I don't know, make a guess. And, brush that over the wide breadsticky crust. And give it another coat. And another. Ohhhhhh... go for a little more! Now sprinkle with the garlic powder while it's still wet.
Now for the most important part: let it cool for a few minutes so all the toppings don't slide off and disappear when you cut it (that wasn't the most important part), and slice and... CHOW DOWN (this is the important part)!!!
This stuff is fabulous hot or cold and probably anything in between. I LOVE the leftovers and totally regret every Saturday morning, that we don't have pizza for breakfast any more and I'll have to wait forever until evening to eat these pizzas again.
Pizza #2
Pizza With a Lid
This one is a little easier to understand than #1, but slightly more time consuming. BUt only slightly. These are both quite simple to do, as long as you can figure out what I'm saying here.
OK. Our goal here is pretty much a basic pizza, perhaps a few more toppings that usual, with a top crust that is once again, nice and buttery, garlicky. James likes this one best, as do Micah and Kenton.
dough- one batch of my bread recipe is enough here, otherwise a slightly larger amount of dough than 1 pizza usually requires
sauce
cheese
other toppings of your choice (we tend to do this as a meat lovers pizza)
butter
garlic powder
olive oil
Spread oil on your stone or pan. Divide dough into 2 parts, one a little bigger than the other. Smoosh the bigger one out on your stone. Decorate in the usual pizza style, sauce, toppings, and cheese. Now grab the remaining dough, and if it's sticky, lightly oil a section of counter top, and smoosh out a little bigger than pizza size. It will be a on the thin side, so be careful not to rip it. Cuz if you do... well, it'll be ripped. Now for the talented part: hoist that puppy up over the top of the pizza. Once again if it's sticky, a little oil massaged over it should keep it from sticking together in a wadded up mess while you try to pick it up. Now tuck the edges under the bottom crust and pinch to seal. I like to do the pie crust pinch. My kids all stand around and ask me why, and a gazillion other questions about it, so it's fun and gives me company.
Bake at pizza temp (see above) for a pizza time (see above again), or until browning and not raw. Yank out of oven, hurl on counter (once again, again for above reasons). Melt butter, brush over the en-tire top, and DON'T skimp!!!!! Sprinkle with garlic. Hurry Up And Eat. Everyone is hungry!
These here things are good.
Monday, October 26, 2009
Milkshake anyone?
I finally went to http://www.ourbestbites.com/ last Friday after Becky referred to it for the bazillionth time and... WOW!!! She really has some yummy-looking recipes. Of course this being fall and all, when I saw the pumpkin pie milkshake recipe I decided to try it. We had some leftover pumpkin in the fridge from some cookies I made that needed to be used. Well, actually it turned out to be slightly moldy. So I didn't let a little thing like that stop me... we ran to the store for some more pumpkin, and boy was this ever worth it!!! Well, in my humble opinion anyways. Alex doesn't like pumpkin pie. So he said it was ok (probably only because it had ice cream in it and he can't resist that!) but I loved it and Titus seemed to like the 2 bites he got. He was busy munching on a graham cracker :). And he'd just eaten a bunch of spaghetti. That boy amazes me with his love of spaghetti! Alex says we could probably get him to eat anything as long as we stick some noodles in it :). Hmmm, here I am posting about milkshakes and I get off on spaghetti again. Can you tell that my fellow inmates in this house are slightly obsessed with spaghetti? :D Anyways, here is the recipe- copied and pasted straight from Our Best Bites!!!! :)
Pumpkin Pie Milkshake
Recipe by Our Best Bites
1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers
Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.
A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.
Sprinkle with crushed graham cracker crumbs before serving. It reminds me of DQ's Pumkin Pie Blizzard!
Pumpkin Pie Milkshake
Recipe by Our Best Bites
1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers
Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.
A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.
Sprinkle with crushed graham cracker crumbs before serving. It reminds me of DQ's Pumkin Pie Blizzard!
Thursday, October 22, 2009
Happy Birthday to Alex!!!
For Alex's birthday Saturday we had several friends over for supper. And here is what Alex requested. Brace yourselves!
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 tsp dried basil leaves
1/4 tsp ground black pepper
6 skinless, boneless chicken breast halves
Directions:
1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
I got some chicken breasts on sale and they were HUGE! I ended up cutting them all in half before dipping and coating them, so we had 12 pieces and it took a 9x13 and also an 8x8 pan! And they were both rather crowded! Anyways, I like to serve this with noodles and hot spaghetti sauce and top with more Parmesan cheese. Mmmmm! We love it! And recently we have discovered that Titus takes after his dad in the noodle loving department. He hogged out on Saturday- I couldn't believe how much spaghetti he ate!
Baked Garlic Parmesan Chicken
2 Tbs olive oil1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 tsp dried basil leaves
1/4 tsp ground black pepper
6 skinless, boneless chicken breast halves
Directions:
1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
I got some chicken breasts on sale and they were HUGE! I ended up cutting them all in half before dipping and coating them, so we had 12 pieces and it took a 9x13 and also an 8x8 pan! And they were both rather crowded! Anyways, I like to serve this with noodles and hot spaghetti sauce and top with more Parmesan cheese. Mmmmm! We love it! And recently we have discovered that Titus takes after his dad in the noodle loving department. He hogged out on Saturday- I couldn't believe how much spaghetti he ate!
My first ice cream cake!
This was Alex's birthday cake:
Mmmmm, I'd never made an ice cream cake before, but Betty Crocker was kind enough to send me a recipe that I have been saving since June or July in hopes of finding a special occasion that warranted making these. Here ya go:
Brownie Ice Cream Cake
1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1/2 gallon (8 cups) vanilla ice cream, slightly softened
1 cup hot fudge topping, warmed if desired
2 Tbs Betty Crocker Decorating Decors
16 red maraschino cherries with stems, drained
[I made my own brownies from scratch because I don't keep the mixes on hand normally. And I also used the walmart brand sprinkles that were in the cupboard and it was still good. Also I didn't use hot fudge, warmed or otherwise... we squirted some choco syrup on and that was fine too. :D]
1. Heat oven to 350 degrees F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
2. Make brownie mix as directed on box using water, oil and eggs- except divide batter evenly between pans. Bake 22-26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
3. Spread slightly softened ice cream* evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
4. Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.
Variation: Set up a dessert bar with ice cream toppings and syrups as well as extras like fresh strawberries, sliced bananas, chopped nuts and candies.
Substitution: Use your favorite flavor of ice cream or a combination of ice creams to make this frozen dessert.
*Slightly softened ice cream is more difficult to procure than it sounds! I ended up calling Becky as the edges were liquid and the middle was rock hard and she suggested scooping it into the kitchenaid and mixing it up a bit. It worked VERY well!!!!
Mmmmm, I'd never made an ice cream cake before, but Betty Crocker was kind enough to send me a recipe that I have been saving since June or July in hopes of finding a special occasion that warranted making these. Here ya go:Brownie Ice Cream Cake
1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1/2 gallon (8 cups) vanilla ice cream, slightly softened
1 cup hot fudge topping, warmed if desired
2 Tbs Betty Crocker Decorating Decors
16 red maraschino cherries with stems, drained
[I made my own brownies from scratch because I don't keep the mixes on hand normally. And I also used the walmart brand sprinkles that were in the cupboard and it was still good. Also I didn't use hot fudge, warmed or otherwise... we squirted some choco syrup on and that was fine too. :D]
1. Heat oven to 350 degrees F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
2. Make brownie mix as directed on box using water, oil and eggs- except divide batter evenly between pans. Bake 22-26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
3. Spread slightly softened ice cream* evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
4. Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.
Variation: Set up a dessert bar with ice cream toppings and syrups as well as extras like fresh strawberries, sliced bananas, chopped nuts and candies.
Substitution: Use your favorite flavor of ice cream or a combination of ice creams to make this frozen dessert.
*Slightly softened ice cream is more difficult to procure than it sounds! I ended up calling Becky as the edges were liquid and the middle was rock hard and she suggested scooping it into the kitchenaid and mixing it up a bit. It worked VERY well!!!!
Wednesday, October 14, 2009
Hot Fudge Sauce
We needed a hot fudge sauce the other night. A good one. You know, the kind you slather over fresh gooey brownies and homemade German chocolate ice cream (with coconut frosting chunks swirled through it)? Yeah, that kind. So proper research procedure was followed, a recipe procured, and the said recipe promptly altered and enhanced to fit the contents of my cupboards, and my cheapish personality. I wanted to get beyond my truffle sauce that relies on chocolate chips, and get more basic than that. So here it goes:
1/2 cup milk (whole is fabulous!)
2/3 cup sugar
3 T. butter
1 cup milk powder
1/3 cup cocoa powder
1 t.-T. (or so) vanilla
Cook milk, sugar and butter together over medium heat until... well, I guess I let mine get all bubbly and foamy. Oh yeah, stir it sort of oftenish cause it might stick to the bottom and burn. I assume it could anyway, it seems reasonable. Then dump it and the powdered milk into a blender, and blast it until smooth. Pour in the vanilla and blast a little more. Now QUICK pour it out of the blender before it cools and firms up a bunch. And as long as you are pouring it out, you may as well find that brownie...
P.S. YUM!!!!!!!!!!
P.P.S. "yum!! yum!! yum!! yum!! yum!! yum!!" (That was the kids.)
P.P.P.S. You know, some day I REALLY have to get my camera into the kitchen?!
1/2 cup milk (whole is fabulous!)
2/3 cup sugar
3 T. butter
1 cup milk powder
1/3 cup cocoa powder
1 t.-T. (or so) vanilla
Cook milk, sugar and butter together over medium heat until... well, I guess I let mine get all bubbly and foamy. Oh yeah, stir it sort of oftenish cause it might stick to the bottom and burn. I assume it could anyway, it seems reasonable. Then dump it and the powdered milk into a blender, and blast it until smooth. Pour in the vanilla and blast a little more. Now QUICK pour it out of the blender before it cools and firms up a bunch. And as long as you are pouring it out, you may as well find that brownie...
P.S. YUM!!!!!!!!!!
P.P.S. "yum!! yum!! yum!! yum!! yum!! yum!!" (That was the kids.)
P.P.P.S. You know, some day I REALLY have to get my camera into the kitchen?!
Wednesday, September 30, 2009
The Best Banana Bread!
Janet's Rich Banana Bread (from allrecipes.com)
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced
Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add teh eggs and vanilla. Mixx well. Combine the flour, baking soda and salt, stir into th ebutter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake at 350 degrees F for 60 minutes, or until it passes the toothpick test. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
This makes the BEST banana bread!! I usually just mix the bananas in with the butter ingredients and mash them in there good instead of slicing them, I also have mashed one and sliced one... doesn't make a big difference to me! So I do it the easy way! :) Anyways, just recently I have decided my favorite way to eat these is in mini-muffin form!!! I made some for that diaper party before our last trip to MI and boy were they delish! If you want to try it, I think I baked them at 350 for about 12 minutes. I check it after 10 and that's why I'm not absolutely positive how long they baked ;). I just know it is longer than 10 and shorter than 15! Heh heh, last night I baked some for 15 and they didn't BURN, but they were definitely dark :P. Anyways, I hope y'all enjoy these!!
P.S. Don't you guys have anything to share? Or did y'all stop cooking? :D
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced
Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add teh eggs and vanilla. Mixx well. Combine the flour, baking soda and salt, stir into th ebutter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake at 350 degrees F for 60 minutes, or until it passes the toothpick test. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
This makes the BEST banana bread!! I usually just mix the bananas in with the butter ingredients and mash them in there good instead of slicing them, I also have mashed one and sliced one... doesn't make a big difference to me! So I do it the easy way! :) Anyways, just recently I have decided my favorite way to eat these is in mini-muffin form!!! I made some for that diaper party before our last trip to MI and boy were they delish! If you want to try it, I think I baked them at 350 for about 12 minutes. I check it after 10 and that's why I'm not absolutely positive how long they baked ;). I just know it is longer than 10 and shorter than 15! Heh heh, last night I baked some for 15 and they didn't BURN, but they were definitely dark :P. Anyways, I hope y'all enjoy these!!
P.S. Don't you guys have anything to share? Or did y'all stop cooking? :D
Soup for the colder weather!
Yesterday it was pleasantly cool outside ALL DAY!!! I was so happy that I made soup and muffins for supper :). Mmmmmm!!!
Cauliflower Potato Soup
4 large potatoes, peeled and quartered
1 head of cauliflower, broken up
1 c. chopped onion
2 c. water
2 c. milk
1 Tbs. salt
1/2 tsp. pepper
1 Tbs. Spike seasoning
1 8oz pkg cream cheese
1/4 c. butter
In a large pot, combine everything but the butter & cream cheese. Bring to a boil. Reduce heat and simmer covered, stirring occasionally until the vegetables are soft. Slightly mash mixture in pot. Add rest of ingredients & blend well until melted.
We like this soup just as it is, but I'm sure some ham or bacon would go very well in it also!
Cauliflower Potato Soup
4 large potatoes, peeled and quartered
1 head of cauliflower, broken up
1 c. chopped onion
2 c. water
2 c. milk
1 Tbs. salt
1/2 tsp. pepper
1 Tbs. Spike seasoning
1 8oz pkg cream cheese
1/4 c. butter
In a large pot, combine everything but the butter & cream cheese. Bring to a boil. Reduce heat and simmer covered, stirring occasionally until the vegetables are soft. Slightly mash mixture in pot. Add rest of ingredients & blend well until melted.
We like this soup just as it is, but I'm sure some ham or bacon would go very well in it also!
Friday, September 25, 2009
Burrell's Favorite Chocolate Chip Cookies
Haha, I know we already have one choco chip cookie recipe on here, but nobody's life can be complete with only one! :) Anyways, these are the ones I have made several times, and yesterday I made them again to mail to Andrew! Mmmm. The technical name is, "Best Big Fat Chewy Chocolate Chip Cookies."
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 Tbs vanilla
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Preheat oven to 325 degrees F. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter and sugars until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
FYI: I used the whole egg instead of just the second yolk and it was just hunky dory anyways. Also, actually baking them at 325 for 12ish minutes works great!! I don't know why I always decide to make it 350 and bake for a shorter time... :P Guess I'm in too much of a hurry to eat my cookies!
HAHA... don't you love how they specify to stir the chocolate chips in with a wooden spoon? I think I screwed up and used a rubber scraper... oops!!!
Mmmmm, more cookies!
These are very good! Alex and I both really liked them, and we're not crazy about oatmeal cookies normally! :) I gave Titus a piece and he crumbled it all over the kitchen floor and then ate it all up :P. Mmmm!!
Spicy Oatmeal Raisin Cookies
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3 cups rolled oats
Preheat oven to 350 degrees F.
In a large bowl, cream together the butter, sugars, eggs and vanilla until smooth. Combine the flour, soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10-12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!
Spicy Oatmeal Raisin Cookies
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3 cups rolled oats
Preheat oven to 350 degrees F.
In a large bowl, cream together the butter, sugars, eggs and vanilla until smooth. Combine the flour, soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10-12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!
Noodles and Cheese
Ok girls, its time to get a little more action going on here!!! :) I tried a new recipe last night that seemed to go over pretty well at our house. Titus went crazy over it!! Now that's really saying something, since he doesn't usually go for solid foods that much :P.
I only made a couple of changes to this recipe... I used some of my precooked shredded chicken, but I don't think it was 5 chicken breasts worth!! And it takes a lot more than 1/4 cup of cheese to make Alex happy :). He always says, "If it has noodles and cheese, it must be good!" So that's how I cook- lots of cheese!! Haha. Anyways, I hope y'all enjoy!!
Easy Chicken Tetrazzini
1lb cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 cans condensed cream of chicken soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
1/4 cup shredded cheddar cheese
Put cooked spaghetti into a 9x13 baking dish. Place chicken on top of spaghetti.
In medium saucepan, heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
Bake at 350 F for 25 minutes.
I only made a couple of changes to this recipe... I used some of my precooked shredded chicken, but I don't think it was 5 chicken breasts worth!! And it takes a lot more than 1/4 cup of cheese to make Alex happy :). He always says, "If it has noodles and cheese, it must be good!" So that's how I cook- lots of cheese!! Haha. Anyways, I hope y'all enjoy!!
Easy Chicken Tetrazzini
1lb cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 cans condensed cream of chicken soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
1/4 cup shredded cheddar cheese
Put cooked spaghetti into a 9x13 baking dish. Place chicken on top of spaghetti.
In medium saucepan, heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
Bake at 350 F for 25 minutes.
Friday, August 28, 2009
Cow Pies!
I was talking to Rachel while making menu plans a few weeks ago and asked her what she thought we should eat. Without missing a beat, she replied, "Cow Pies!" It doesn't sound like she was being very nice, telling us to go eat poo, but I knew she meant it kindly. And boy are they ever good! I remembered that Cow Pies are good... but had no clue what they were anymore! So she told me the basics and....
We've had them twice since then! Mmmm. And Alex told a guy at work about them and he wants me to write a cook book :P. Haha. These are soooo simple!! I'm posting the recipe mostly so I can remember how to make them without having to consult Rae or Mom next time :D.
Cow Pies
Either a can of biscuits or your favorite biscuit recipe
Ground Beef
Barbeque sauce
cheese
Smoosh biscuit dough down in a muffin pan with a hole in the center. Mix beef with bbq sauce and fill each hole. Sprinkle with cheese. Bake at 375 for about 20 minutes.
You can do any type of filling you want- use pizza sauce and meat and mozz cheese for pizza cow pies. Or you can do chicken with ranch dressing or chicken bbq or sausage or... just make something up! They're simple and quick and delicious!! Hope y'all enjoy!! Now I'm off to finally make Sara's MUFFINS!!!! YAY!!!!! :)
We've had them twice since then! Mmmm. And Alex told a guy at work about them and he wants me to write a cook book :P. Haha. These are soooo simple!! I'm posting the recipe mostly so I can remember how to make them without having to consult Rae or Mom next time :D.Cow Pies
Either a can of biscuits or your favorite biscuit recipe
Ground Beef
Barbeque sauce
cheese
Smoosh biscuit dough down in a muffin pan with a hole in the center. Mix beef with bbq sauce and fill each hole. Sprinkle with cheese. Bake at 375 for about 20 minutes.
You can do any type of filling you want- use pizza sauce and meat and mozz cheese for pizza cow pies. Or you can do chicken with ranch dressing or chicken bbq or sausage or... just make something up! They're simple and quick and delicious!! Hope y'all enjoy!! Now I'm off to finally make Sara's MUFFINS!!!! YAY!!!!! :)
Wednesday, August 26, 2009
BIG, Fancy Schmancy Anniversary Dinner!
WOWZERS!!!!!!
So I got to COOK for our anniversary!!! Don't worry, y'all. Alex is an ideal husband and offered to take me out but I decided to make us a fancy dinner at home!! He's talking about taking me out on Saturday still... but I let him know I was expecting Panera bread in MI, so if he prefers to wait till then it wouldn't bother me :). Anyways, I made a couple recipes from the "Eating in... Out" section on razzledazzlerecipes.com- Olive Garden recipes, of course :). 5-Cheese Lasagna, with salad, jello, and a lemon cake recipe also from Olive Garden! Boy, were we STUFFED!! As you can see, we also had some sparking red wine... aka leftover strawberry pop from the jello :D.
Anyways, here's the lasagna recipe, and scroll down for the rest of them!!
So I got to COOK for our anniversary!!! Don't worry, y'all. Alex is an ideal husband and offered to take me out but I decided to make us a fancy dinner at home!! He's talking about taking me out on Saturday still... but I let him know I was expecting Panera bread in MI, so if he prefers to wait till then it wouldn't bother me :). Anyways, I made a couple recipes from the "Eating in... Out" section on razzledazzlerecipes.com- Olive Garden recipes, of course :). 5-Cheese Lasagna, with salad, jello, and a lemon cake recipe also from Olive Garden! Boy, were we STUFFED!! As you can see, we also had some sparking red wine... aka leftover strawberry pop from the jello :D.Anyways, here's the lasagna recipe, and scroll down for the rest of them!!
Olive Garden Five-Cheese Lasagna
Cream Sauce:
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
Melt butter with medium heat in heavy, 1-quart saucepan. Add flour and stir until well-blended; cook until frothy. Add milk slowly, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients.
Cheese Filling:
1/4 cup sun-dried tomatoes (oil packed), minced
1 Tbs fresh garlic, minced
3 1/2 cups ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1 tsp black pepper
Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1 1/2 cups cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2 cup for later use.
Other:
3 cups mozzarella cheese, shredded
1 cup spinach lasagna noodles or regular if unavailable (what's up with this cup measurement, I don't know... but according to the assembly instructions, you need 15 noodles! I always keep having to cook a few more... and then a few more... and then I finally study the recipe, count them up, and do the rest. How annoying!!)
Marinara sauce, as desired
1 cup fontina cheese
Extra Parmesan cheese, freshly grated
Cool lasagna noodles according to package directions. Cool under cold water and drain.
Assembly:
Place 3 lasagna noodles in a 9x13x2" lightly oiled baking dish, overlapping slightly. Spread 1 1/2 cups cheese filling over noodles; sprinkle with 1 cup mozzarella and 1/4-cup fontina cheese.
Repeat pasta and cheese layering 3 more times; top with remaining three lasagna noodles. Spread 1/2 cup of reserved cream sauce over top and cover lightly with foil.
Preheat oven to 350 degrees F and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving.
Serve topped with hot marinara sauce and Parmesan cheese. (Can be refrigerated a day before baking if desired.)
THIS IS SOME GOOD LASAGNA!!!!!!!! Just in case y'all are wondering. Yep, its fancy, expensive, and time-consuming... but great for a special dinner!
Recipe from www.razzledazzlerecipes.com
7-up Jello... sort of!!
I wanted to make 7-up jello and searched on allrecipes for it. Couldn't find it!!! So I tried lemon-lime soda jello and everything else I could think of. I KNEW there had to be a recipe on there somewhere!! Finally I did an ingredient search and... ta-da! Its actually called, "Lemon-Lime Soda Gelatin Salad". Humph. Well, its new name is: Strawberry Cheesecake Congealed Salad. Haha... Ok, how about Strawberry Cheesecake Jello? Anyways, what happened is that I had several boxes of strawberry jello and no lime. So, rather than buy jello AND pop at the store, I decided to just get strawberry soda and make a strawberry version of it! Aren't I a genius? Ok... you can be honest and tell me you guys all had thought of and made it years ago. Anyways, it made me feel smart, and it turned out DELICIOUS also!!!!!
Red 7-up Jello
1 (3-oz) pkg strawberry flavored gelatin
1 tsp white sugar
1 cup boiling water
1 (8oz) pkg cream cheese
1 (8oz) can crushed pineapple, with juice
1 tsp vanilla extract
1 cup strawberry flavored carbonated beverage
1/2 cup chopped pecans (if desired)
In a large bowl, dissolve the gelatin and sugar in the boiling water. Add the cream cheese and whisk until melted into small chunks. Add pineapple with juice, soda, and nuts (if desired) and stir until evenly combined. Chill until set.
Mom, does your recipe use 2 boxes of jello? I only remember using one pkg of cream cheese, but your recipe makes a bigger batch! Anyways... maybe this is the extra-super-fattening version :). Hope y'all enjoy!!!
Red 7-up Jello
1 (3-oz) pkg strawberry flavored gelatin
1 tsp white sugar
1 cup boiling water
1 (8oz) pkg cream cheese
1 (8oz) can crushed pineapple, with juice
1 tsp vanilla extract
1 cup strawberry flavored carbonated beverage
1/2 cup chopped pecans (if desired)
In a large bowl, dissolve the gelatin and sugar in the boiling water. Add the cream cheese and whisk until melted into small chunks. Add pineapple with juice, soda, and nuts (if desired) and stir until evenly combined. Chill until set.
Mom, does your recipe use 2 boxes of jello? I only remember using one pkg of cream cheese, but your recipe makes a bigger batch! Anyways... maybe this is the extra-super-fattening version :). Hope y'all enjoy!!!
Dessert!
Olive Garden Lemon Cream Cake1 3/4 cups cake flour
1 Tbs baking powder
1 tsp salt
1/2 cup granulated sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cups water
1 Tbs lemon zest
6 egg whites
1/2 tsp cream of tarter
3/4 cup granulated sugar
FILLING:
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water, and lemon rind. Beat with an electric mixer until smooth.
In a small bowl, beat egg whites and cream of tarter until peaks form. Gradually add 3/4 cups sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10" tube pan.
Bake at 350 degrees F for 60 minutes or until a wooden pick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
Assembly: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Garnish with lemon slices.
Recipe from www.razzledazzlerecipes.com
Tuesday, August 25, 2009
Chicken stuff...
I like to get chicken when it goes on sale and cook it all up. Then I debone it and freeze it in little baggies and freeze the broth in an ice cube tray and keep them in a big bag. So now I always (er... sometimes!) have chicken and chicken broth handy!
Just boil it for a loooooooong time (I usually go all day)...
Ta-DA!!!! :)
I know, you guys probably already know you can do this... but just thought I should show you how convenient it is!! :)
Just boil it for a loooooooong time (I usually go all day)...
Ta-DA!!!! :)
I know, you guys probably already know you can do this... but just thought I should show you how convenient it is!! :)
Cinnamon Rolls!
Okey dokey, y'all... I highly recommend Pioneer Woman's cinnamon roll recipe! I made it for a yard sale/bake sale fundraiser last Saturday and everybody loved them!!! :) Click here for the recipe complete with step by step pictures. I only made a half batch... but next time maybe I'll do a whole one and freeze them! MMMMMMMmmmmmmmmm, boy are they good!!!
P.S. Sorry... maybe I'll actually type out the recipe later when I have time... but not right now!!!
P.S. Sorry... maybe I'll actually type out the recipe later when I have time... but not right now!!!
Friday, August 21, 2009
Pineapple Zucchini Cake with Cream Cheese Frosting
Long name, huh? It's just another KTZM recipe. (Keep The Zucchini Moving) This is a tasty, moist cake that all members of the Ruse family give the stamp of approval to. I first made this for a church potluck ( the same one that Mom made the zucch. cake recipe that I had turned up the previous day, and not gotten around to trying yet, and we were dressed identically. Matching food, matching clothes. One of those days.) Anyway, after James' mom licked the dish (and I had mercy on her [and me, I had more zucchini at home!] and gave her some leftovers, we gave this top ratings.
I made this without frosting, and served it as "muffin bread" for breakfast on the way down to IL, for Hansen camping. It was 100% approved by the kids even in its naked state. Kristina ate 3 pieces, which she never does with breads or cake.
Every time I see the ingredient list for this I groan, but it always surprises me how fast it goes together. Especially if you have a Micah around to grate the Zucchini.
Cake:
1 1/2 c flour (originally 1/2 c WW flour)
1 1/4 c sugar
2 t baking soda
1 t salt
2 t cinnamon
1/2 t nutmeg
1/4 t ginger
3 T oil or butter
2 eggs
1 t vanilla
2 c grated zucchini
1 (20 oz) can crushed pineapple, drained, with juice reserved in case you need to thin the batter or frosting
Combine dry ingredients. Combine wet ingredients. Combine combinations. If batter is terribly stiff (mine has never been) add a little pineapple juice. Pour into a greased 9x13, bake at 350 for 33-35 minutes (we like the longer time, it sort of caramelizes or something and gets darker, although it appears baked before that), until it tests done. Cool completely, frost, sprinkle with chopped nuts if you want. (For us: kids = we don't want)
Frosting:
2 T butter, softened
8 oz cream cheese ( See why James' mom was licking the pan? She just got it first.)
2 c powdered sugar
2 t vanilla
splash of juice if necessary
Cream butter and cheese, add sugar and vanilla.
Extras:
If your zucch. are huge, scrape out the seeds, so it isn't soggy
Can substitute carrots for zucch., to make carrot cake (I'll have to try this some day, although who knows what James will say? Ha ha, funny story behind that!)
Can add nuts to cake batter too
Originally had 1/2 c coconut added to batter (once again, kids = avoid coconut to cut down on unnecessary gagging scenes)
Last time I made this I only made a half batch of frosting. The only complaints were that it was "too sweet". What?!
I made this without frosting, and served it as "muffin bread" for breakfast on the way down to IL, for Hansen camping. It was 100% approved by the kids even in its naked state. Kristina ate 3 pieces, which she never does with breads or cake.
Every time I see the ingredient list for this I groan, but it always surprises me how fast it goes together. Especially if you have a Micah around to grate the Zucchini.
Cake:
1 1/2 c flour (originally 1/2 c WW flour)
1 1/4 c sugar
2 t baking soda
1 t salt
2 t cinnamon
1/2 t nutmeg
1/4 t ginger
3 T oil or butter
2 eggs
1 t vanilla
2 c grated zucchini
1 (20 oz) can crushed pineapple, drained, with juice reserved in case you need to thin the batter or frosting
Combine dry ingredients. Combine wet ingredients. Combine combinations. If batter is terribly stiff (mine has never been) add a little pineapple juice. Pour into a greased 9x13, bake at 350 for 33-35 minutes (we like the longer time, it sort of caramelizes or something and gets darker, although it appears baked before that), until it tests done. Cool completely, frost, sprinkle with chopped nuts if you want. (For us: kids = we don't want)
Frosting:
2 T butter, softened
8 oz cream cheese ( See why James' mom was licking the pan? She just got it first.)
2 c powdered sugar
2 t vanilla
splash of juice if necessary
Cream butter and cheese, add sugar and vanilla.
Extras:
If your zucch. are huge, scrape out the seeds, so it isn't soggy
Can substitute carrots for zucch., to make carrot cake (I'll have to try this some day, although who knows what James will say? Ha ha, funny story behind that!)
Can add nuts to cake batter too
Originally had 1/2 c coconut added to batter (once again, kids = avoid coconut to cut down on unnecessary gagging scenes)
Last time I made this I only made a half batch of frosting. The only complaints were that it was "too sweet". What?!
"Ultimate Grilled Steak"
I found this recipe on the Taste of Home community a couple of years ago, while searching for something to pep some boring old steaks up. The poster said that it was good with chicken too. We kinda thought that it did a good job of living up to its name. In other words: YUM!!!!!!!
I forgot about this recipe and hadn't used it in a while. Last Sunday we had missionary guests (the Oetmans) and I wanted to do shishkabobs. (One of our favorite missionary menus. You can do a variety of meats, and they are smaller sizes, so everyone gets what they want, without being forced to take too much, or going hungry out of politeness or something. Besides, I always get positive feedback on this idea. One single guy sighed happily and said it reminded him of his favorite restaurant in Brazil.) So I scrounged out Aunt Janice's recipe, and this one. James' mom LOVES Aunt Janice's, but Brenda really liked this one and wanted the recipe. So, I thought "if she needs this recipe, then my family does too." So. Without further blabber...
Are you ready for this? It's hard. : )
1/2 c steak sauce
1/2 c Italian salad dressing
1-2 cloves garlic, crushed
Mix everything up in a ziplock bag or something, and throw your meat in. Marinate for 1-? hours. All day or overnight is good, but you can sort of get by with a shorter time.
OK. Let's say you are dying to try this and (like me) don't keep steak sauce in your house, what then? I've thrown together all manner of "steak sauces" and it's always good. Ketchup, barbecue sauce, spices, you name it, choose some ingredients and design your own sauce. There are even probably recipes out there on Recipezaar, or the like. I just haven't gotten that far yet!
Wednesday, August 19, 2009
Zucchini Yeast Bread
This is from one of Andrew's co-workers. It's really good.
1 T yeast
1/2 cup warm water (70-80 degrees)
1/2 warm milk
1/3 sugar
3 T butter, softened
3 T orange peel
1/2 t salt
1 1/2 cups shredded zucchini
1/2 cup raisins
1 1/2 cups whole wheat flour
2 t cardamom spice
1 2/3-2 1/3 cups white flour
Dissolve yeast in water. Beat in milk, sugar, butter, orange peel, and salt. Beat in zucchini, raisons, cardamom, wheat flour, and enough white flour of make a soft dough. Knead 6-8 minutes. Place in greased bowl, turning once to coat. Cover and let rise 45 minutes or until doubled in size. Punch down and form into loaf. Place in loaf pan. Let rise again about 30 minutes. Bake at 350 degrees for 45 minutes or until golden.
I left out the orange peel. Cardamom is EXPENSIVE. Like $12 for a small bottle. I used cinnamon in it. It's good that way, but Andrew requested that I leave it out the next time. That test is scheduled for tomorrow. Believe it or not, Sheila (the one who passed this recipe on) uses this bread for tuna sandwiches. I can't quite imaging tuna and raisins!!
1 T yeast
1/2 cup warm water (70-80 degrees)
1/2 warm milk
1/3 sugar
3 T butter, softened
3 T orange peel
1/2 t salt
1 1/2 cups shredded zucchini
1/2 cup raisins
1 1/2 cups whole wheat flour
2 t cardamom spice
1 2/3-2 1/3 cups white flour
Dissolve yeast in water. Beat in milk, sugar, butter, orange peel, and salt. Beat in zucchini, raisons, cardamom, wheat flour, and enough white flour of make a soft dough. Knead 6-8 minutes. Place in greased bowl, turning once to coat. Cover and let rise 45 minutes or until doubled in size. Punch down and form into loaf. Place in loaf pan. Let rise again about 30 minutes. Bake at 350 degrees for 45 minutes or until golden.
I left out the orange peel. Cardamom is EXPENSIVE. Like $12 for a small bottle. I used cinnamon in it. It's good that way, but Andrew requested that I leave it out the next time. That test is scheduled for tomorrow. Believe it or not, Sheila (the one who passed this recipe on) uses this bread for tuna sandwiches. I can't quite imaging tuna and raisins!!
Zucchini Chocolate Cake
Zucchini is overly abundant around here, so I am forced to get creative. Here is Jean Grandma's zuchinni recipe. I doubt that Grandpa ever ate it unless she didn't tell him what it was (which she probably didn't!!)
1/2 cup butter (or margarine)
1 1/2 cup sugar
3 eggs
1/2 cup oil
3 t vanilla
1 3/4 cup flour
1/4 cup cocoa
2 t soda
1 t baking powder
1/2 cinnamon
2 cups shredded zucchini
1 cup walnuts
1/2 cup chocolate chips
Cream butter and sugar. Add eggs, 1 at a time. Beat in oil and vanilla. Combine dry ingredients; add gradually. Fold in zucchini and walnuts. Spread in greased 9 x 13 pan. Sprinkle with chocolate chips. Bake at 350 degrees for 30-45 minutes.
I don't usually use the walnuts. Today I tried it without the cinnamon. We'll see how we like that.
1/2 cup butter (or margarine)
1 1/2 cup sugar
3 eggs
1/2 cup oil
3 t vanilla
1 3/4 cup flour
1/4 cup cocoa
2 t soda
1 t baking powder
1/2 cinnamon
2 cups shredded zucchini
1 cup walnuts
1/2 cup chocolate chips
Cream butter and sugar. Add eggs, 1 at a time. Beat in oil and vanilla. Combine dry ingredients; add gradually. Fold in zucchini and walnuts. Spread in greased 9 x 13 pan. Sprinkle with chocolate chips. Bake at 350 degrees for 30-45 minutes.
I don't usually use the walnuts. Today I tried it without the cinnamon. We'll see how we like that.
Wednesday, August 12, 2009
Real Southern Food, Y'all!
This here is authentic Southern cooking. You can tell because it calls for bacon drippings! :) Mmmm... I think we'd give this recipe a 10 out of 10!!! Definitely not low-fat, but very delicious!! I have substituted regular oil for the bacon grease and it works, but its not as good. Hope y'all enjoy!!!
Mexican Corn Bread
1 cup yellow cornmeal
1 cup buttermilk
2 eggs, beaten
3/4 tsp salt
1/2 tsp soda
1/2 cup bacon drippings (yum!!)
1 (17oz) can cream-style corn
1lb sausage
1lb cheddar cheese, grated
1 onion, chopped
4-5 jalapeon peppers, chopped
Combine cornmeal, milk, eggs, salt, soda, bacon drippings and corn in mixing bowl. Blend well; set aside. Saute sausage until lightly browned, drain thoroughly and set aside. Pour 1/2 cornmeal mixture into a greased 9x13 pan. Sprinkle with half of the cheese. Crumble sausage over cheese and sprinkle with onion and peppers. Add rest of cheese and top with remaining corn meal mixture. Bake at 350 for 50 minutes. Yield: 10-12 servings.
ETA: We sometimes top with salsa and sour cream and that makes it even more delicious!
Mexican Corn Bread
1 cup yellow cornmeal
1 cup buttermilk
2 eggs, beaten
3/4 tsp salt
1/2 tsp soda
1/2 cup bacon drippings (yum!!)
1 (17oz) can cream-style corn
1lb sausage
1lb cheddar cheese, grated
1 onion, chopped
4-5 jalapeon peppers, chopped
Combine cornmeal, milk, eggs, salt, soda, bacon drippings and corn in mixing bowl. Blend well; set aside. Saute sausage until lightly browned, drain thoroughly and set aside. Pour 1/2 cornmeal mixture into a greased 9x13 pan. Sprinkle with half of the cheese. Crumble sausage over cheese and sprinkle with onion and peppers. Add rest of cheese and top with remaining corn meal mixture. Bake at 350 for 50 minutes. Yield: 10-12 servings.
ETA: We sometimes top with salsa and sour cream and that makes it even more delicious!
Thursday, August 6, 2009
Chocolate cake
Abby- this is our (current) favorite chocolate cake.
I copied this off of Recipezaar. It is recipe #2496, "Dark Chocolate Cake" if you want to look up the reviews on it. It got 5 stars and 246 reviews. Good stuff! We've tried it both in cupcake and in 9x13 forms. It came out light and fluffy every time. Homemade cakes are usually dense, so I was very pleased with the lightness of this. This is also the recipe I used to try the Cookie Dough Cupcakes.
I copied this off of Recipezaar. It is recipe #2496, "Dark Chocolate Cake" if you want to look up the reviews on it. It got 5 stars and 246 reviews. Good stuff! We've tried it both in cupcake and in 9x13 forms. It came out light and fluffy every time. Homemade cakes are usually dense, so I was very pleased with the lightness of this. This is also the recipe I used to try the Cookie Dough Cupcakes.
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup baking cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup oil
- 2 teaspoons vanilla
- 3/4-1 cup boiling water
In large mixer bowl, stir together dry ingredients. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone. Pour into prepared pan. Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.). Cool 10 minutes; remove from pan to wire racks.
Wednesday, August 5, 2009
Abby's Buns
Not a very appetizing title, I must admit, but provided you don't eat the REAL thing... I guarantee you'll love 'em!!! I figured maybe I should post this recipe since Becky and I have mentioned it more than once.
Hamburger Buns this sounds better, right?
2 cups warm milk (110 degrees F)
1/4 cup butter or margarine, melted
1/4 cup warm water
1/4 cup white sugar
2 pkg instant yeast (or 2 Tbs)
2 tsp salt
6 cups all-purpose flour, or as needed
1. In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for about 5 minutes.
2. Mix in the salt, and gradually stir in the flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets so they are 2-3 inches apart. Let rise for 20 minutes.
3. Preheat the oven to 375 degrees F. Bake the rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.
My more practical tips would be as follows:
a) I mix it up in my kitchenaid instead of doing all the hand mixing... and I would think a bread machine could mix it up as well!
b) I get about 12 hamburger-sized buns out of one full batch... mostly I make them in half-batches :).
c) They are more beautiful if you brush milk over them before baking or melted butter over them right when they come out.
d) Even if you think making your own buns is way too much work, please try them at least once!!! You'll never want to go back to store-bought buns again!
Hamburger Buns this sounds better, right?
2 cups warm milk (110 degrees F)
1/4 cup butter or margarine, melted
1/4 cup warm water
1/4 cup white sugar
2 pkg instant yeast (or 2 Tbs)
2 tsp salt
6 cups all-purpose flour, or as needed
1. In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for about 5 minutes.
2. Mix in the salt, and gradually stir in the flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets so they are 2-3 inches apart. Let rise for 20 minutes.
3. Preheat the oven to 375 degrees F. Bake the rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.
My more practical tips would be as follows:
a) I mix it up in my kitchenaid instead of doing all the hand mixing... and I would think a bread machine could mix it up as well!
b) I get about 12 hamburger-sized buns out of one full batch... mostly I make them in half-batches :).
c) They are more beautiful if you brush milk over them before baking or melted butter over them right when they come out.
d) Even if you think making your own buns is way too much work, please try them at least once!!! You'll never want to go back to store-bought buns again!
Garlic- Lemon Double Stuffed Chicken (Whew, what a name!)
Alex really liked this, so... I'd give it an 8 or 9, I think :). I evidently didn't cut it very well because there was no way to tuck the edges under and seal it, but only the cheddar cheese leaked out anyways! Also, I forgot to use the romano cheese (I was intending to use parmesan but completely forgot that step!). And it turned out very delicious!!! This is a very flexible recipe, in my opinion!
Garlic-Lemon Double Stuffed Chicken
8 boneless skinless chicken breast halves
oil, for greasing pan
1 (8oz) package cream cheese, cut into 1/2 inch slices
1 (8oz) package Cheddar cheese, cut into 1/2 inch slices
1 cup milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Romano cheese
1 Tbs minced garlic
3/4 cup butter, melted
2 Tbs lemon juice
1/2 tsp garlic salt, or to taste
1/2 rsp paprika (optional)
Preheat oven to 350 degrees F. Lightly coat a large, shallow baking dish with oil.
Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
Bake in preheated oven for 30 minutes or until juices run clear.
P.S. Can you believe I'm the first one to post a main dish recipe?!? :D
Garlic-Lemon Double Stuffed Chicken
8 boneless skinless chicken breast halves
oil, for greasing pan
1 (8oz) package cream cheese, cut into 1/2 inch slices
1 (8oz) package Cheddar cheese, cut into 1/2 inch slices
1 cup milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Romano cheese
1 Tbs minced garlic
3/4 cup butter, melted
2 Tbs lemon juice
1/2 tsp garlic salt, or to taste
1/2 rsp paprika (optional)
Preheat oven to 350 degrees F. Lightly coat a large, shallow baking dish with oil.
Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
Bake in preheated oven for 30 minutes or until juices run clear.
P.S. Can you believe I'm the first one to post a main dish recipe?!? :D
Fruit Salsa & Cinnamon Chips
Chips
8 flour tortillas
2-4 T sugar
1/4-1/2 t cinnamon
cooking spray, butter, coconut oil
Mix sugar and cinnamon. Spray or brush tortillas with oil. Sprinkle with sugar. cut into wedges. Place in single layer on ungreased baking sheet. Bake at 400 degrees for 8-10 minutes, or until lightly browned. Cool on wire rack.
Salsa
15 oz peaches, chopped (drained, if canned)
2 kiwi, peeled and chopped
1 c sliced strawberries
2 t lime juice (lemon, in a pinch)
1 t sugar
1 t grated lime peel, opt.
Combine salsa ingredients. Serve with chips. (Mr B. likes it on ice cream too!)
Makes 2 1/4 cups salsa, & around 32 chips
Becky
8 flour tortillas
2-4 T sugar
1/4-1/2 t cinnamon
cooking spray, butter, coconut oil
Mix sugar and cinnamon. Spray or brush tortillas with oil. Sprinkle with sugar. cut into wedges. Place in single layer on ungreased baking sheet. Bake at 400 degrees for 8-10 minutes, or until lightly browned. Cool on wire rack.
Salsa
15 oz peaches, chopped (drained, if canned)
2 kiwi, peeled and chopped
1 c sliced strawberries
2 t lime juice (lemon, in a pinch)
1 t sugar
1 t grated lime peel, opt.
Combine salsa ingredients. Serve with chips. (Mr B. likes it on ice cream too!)
Makes 2 1/4 cups salsa, & around 32 chips
Becky
Tuesday, August 4, 2009
Hot Dogs A la Ruse
This is a family that LOVES hot dogs. Here you see them gathering around their father in joyful anticipation of them. Or one of them any way. We may be a tad stingy. One hot dog for 8 people?
Yup. Only one. But WHAT a dog! Just the way we like them! Oops. The hot dog is now... eating a kitten (Yes, that really is only a kitten. It only looks big.). Good taste, we had too many of them anyway.
Hot dogs the way we like them best.OK, so here he is, the dog we won't eat: Rex Ruse.
Cake
Strawberry with Bavarian cream and sliced strawberries on the left. Lemon with lemon cream on the right. Dark chocolate piano keys. (They were the most popular part.) Lessons learned: 1. Andrew had it right: Strawberry is VERY popular. Almost as popular as pepper poppers.
2. I STILL can't frost smoothly! Arg!
Monday, August 3, 2009
Frozen Salad, or "Cranberry Fluff"
This recipe is one I took from Jean Grandma's recipe box. We love it, and I don't bring any of it home from a potluck, either. The only other family I have shared this recipe with (as far as I can remember), until today, has taken this recipe into their hearts, home, and tummies, and also has yet to bring any home from a potluck.
One assumes that it could be made well in advance of its need, and pulled out of the freezer at a moments notice, (ABBY! freezer food!) however, I personally, in complete defiance of the original name, usually serve this...unfrozen.
If there were only one or two of me, (OK, so technically that's true, but...) I would freeze this. If not eaten in, oh say a day or two, it starts to separate and look sorta yucky like. Maybe you're not as picky as me (snort!) but I'd definitly freeze it under those circumstances.
So, thank you Grandma for a great Harry family recipe!
Cranberry Fluff
6 oz cream cheese (sometimes I just throw it all in), softened
2 T sugar
1 can whole berry cranberry sauce
1 c crushed (drained) pineapple
1 c whipped topping
Mix cream cheese, and sugar. Add fruit. Fold in whipped topping. Pour into a pan and freeze for a minimum of 6 hours. Slice and serve. Or chill and chow.
*Original recipe exactly as typed by Grandma:
Frozen Salad
6 oz. cream cheese, 2 tbs mayonnaise, 2 tbs. sugar, 2 c. whole cranberry sauce, 1 c crushed pineapple, 1/2 c walnuts, 1 c whipped cream (whipped)
Soften cheese, blend in mayonaise and sugar. add fruit and nuts, fold in whipped cream.
Pour into a pan and freeze for six hours minimum.
Slice and serve.
As you can see, I've made a few changes. If you try it both ways, let me know which is best. I mostly changed things to make it easier.
One assumes that it could be made well in advance of its need, and pulled out of the freezer at a moments notice, (ABBY! freezer food!) however, I personally, in complete defiance of the original name, usually serve this...unfrozen.
If there were only one or two of me, (OK, so technically that's true, but...) I would freeze this. If not eaten in, oh say a day or two, it starts to separate and look sorta yucky like. Maybe you're not as picky as me (snort!) but I'd definitly freeze it under those circumstances.
So, thank you Grandma for a great Harry family recipe!
Cranberry Fluff
6 oz cream cheese (sometimes I just throw it all in), softened
2 T sugar
1 can whole berry cranberry sauce
1 c crushed (drained) pineapple
1 c whipped topping
Mix cream cheese, and sugar. Add fruit. Fold in whipped topping. Pour into a pan and freeze for a minimum of 6 hours. Slice and serve. Or chill and chow.
*Original recipe exactly as typed by Grandma:
Frozen Salad
6 oz. cream cheese, 2 tbs mayonnaise, 2 tbs. sugar, 2 c. whole cranberry sauce, 1 c crushed pineapple, 1/2 c walnuts, 1 c whipped cream (whipped)
Soften cheese, blend in mayonaise and sugar. add fruit and nuts, fold in whipped cream.
Pour into a pan and freeze for six hours minimum.
Slice and serve.
As you can see, I've made a few changes. If you try it both ways, let me know which is best. I mostly changed things to make it easier.
Chocolate Chip Cookies with Oats
These are nice and chewy. Mmmmmm!
1/2 c rolled oats
2 1/4 c flour
1 1/2 t baking soda
1/2 t salt
1/4 t cinnamon
1 c butter, softened
3/4 c brown sugar
3/4 c sugar
2 t vanilla
1 t lemon juice
2 eggs
12 oz. chocolate chips
Cream butter and sugars. Add eggs, lemon, and vanilla Process oats in a blender or food processor until finely ground. Mix dry ingredients. Add to wet ingreds., stir in chips. Bake in the usual ordinary cookie baking technique, at 350 degrees for 15-18 minutes (lightly browned). Cool before eati...er, storing.
1/2 c rolled oats
2 1/4 c flour
1 1/2 t baking soda
1/2 t salt
1/4 t cinnamon
1 c butter, softened
3/4 c brown sugar
3/4 c sugar
2 t vanilla
1 t lemon juice
2 eggs
12 oz. chocolate chips
Cream butter and sugars. Add eggs, lemon, and vanilla Process oats in a blender or food processor until finely ground. Mix dry ingredients. Add to wet ingreds., stir in chips. Bake in the usual ordinary cookie baking technique, at 350 degrees for 15-18 minutes (lightly browned). Cool before eati...er, storing.
Ruse Menu: August 3-9
Mon- grilled chicken, mashed potatoes & gravy, broccoli.
Tues- crock-pot roast beef (Real Mom Kitchen), baked potatoes, cauliflower, salad.
Wed- wet burritos
Thurs- (kids) leftovers, bread & butter
Camping Menu!!! (Abby, you GOTTA do camping stuff with us, and I know Lydia wants to too. She's just too dignified to tell us. Not an issue with Abby. HA HA HA! (Really Abby, we all know that you are terribly dignified.) (hee hee)
OK, I know Harrys cease eating while camping, but Ruses are normal. (Do not laugh rudely.) Their appetites double or triple with all that fresh air. Especially if they are under 20 years of age. So picture large quantities, and plenty of side dishes here.
Fri- B- blueberry muffins, bacon
L- sandwiches, chips, fruit, cookies
S- hot dogs, Abby buns, beans, corn, veggies & dip.
Sat- B- muffins, yogurt
L- grilled cheese, and etc, and so on.
S- (potluck) Mary Ellen's 4 bean casserole (calico bean-ish), onion & zucchini strings, brownies. Unless I totally change my mind and do totally different stuff. I do that sort of thing.
Sun- B-(root-beer pancakes) root-beer syrup, sausages, bacon.
L- sandwiches, chips, cookies.
S- frozen pizzas (homemade? bought? how busy do I feel?)
The Rules:
1.When camping, camp. Do not work.
2. Do all cooking in advance.
3. And no writing on the walls, as it is very hard to clean writing off the walls when you write on the walls.
My point? I'm gonter be doing me a bunch of camping cooking come Wednesday or Thursday.
What are the rest of yous guys camping menus? (Abby too!)
Tues- crock-pot roast beef (Real Mom Kitchen), baked potatoes, cauliflower, salad.
Wed- wet burritos
Thurs- (kids) leftovers, bread & butter
Camping Menu!!! (Abby, you GOTTA do camping stuff with us, and I know Lydia wants to too. She's just too dignified to tell us. Not an issue with Abby. HA HA HA! (Really Abby, we all know that you are terribly dignified.) (hee hee)
OK, I know Harrys cease eating while camping, but Ruses are normal. (Do not laugh rudely.) Their appetites double or triple with all that fresh air. Especially if they are under 20 years of age. So picture large quantities, and plenty of side dishes here.
Fri- B- blueberry muffins, bacon
L- sandwiches, chips, fruit, cookies
S- hot dogs, Abby buns, beans, corn, veggies & dip.
Sat- B- muffins, yogurt
L- grilled cheese, and etc, and so on.
S- (potluck) Mary Ellen's 4 bean casserole (calico bean-ish), onion & zucchini strings, brownies. Unless I totally change my mind and do totally different stuff. I do that sort of thing.
Sun- B-(root-beer pancakes) root-beer syrup, sausages, bacon.
L- sandwiches, chips, cookies.
S- frozen pizzas (homemade? bought? how busy do I feel?)
The Rules:
1.When camping, camp. Do not work.
2. Do all cooking in advance.
3. And no writing on the walls, as it is very hard to clean writing off the walls when you write on the walls.
My point? I'm gonter be doing me a bunch of camping cooking come Wednesday or Thursday.
What are the rest of yous guys camping menus? (Abby too!)
Tuesday, July 28, 2009
This week's menu!
Saturday: Taco salad in tortilla bowls (Becky, how on earth do you make your bowls?!? I had a crazy time with it, and still wasn't happy with how they turned out!!)
Sunday: Went to some friends' house, so all I had to make was chocolate chip cookie dough cupcakes again :).
Monday: Bean dip & corn chips
Tuesday: Brats with homemade buns
Wednesday: Reuben sandwiches
Thursday: Garlic lemon double-stuffed chicken (new recipe... I'll post it later if it turns out good!)
Friday: Pizza again!! :)
I rarely ever make all the meals on their specified day :). Usually I end up some nights with no time and quick pick the fastest, and other times I check ahead of time, so it usually works out well! I'm already screwed up for this week because we've been sick!! Grrrr.
Sunday: Went to some friends' house, so all I had to make was chocolate chip cookie dough cupcakes again :).
Monday: Bean dip & corn chips
Tuesday: Brats with homemade buns
Wednesday: Reuben sandwiches
Thursday: Garlic lemon double-stuffed chicken (new recipe... I'll post it later if it turns out good!)
Friday: Pizza again!! :)
I rarely ever make all the meals on their specified day :). Usually I end up some nights with no time and quick pick the fastest, and other times I check ahead of time, so it usually works out well! I'm already screwed up for this week because we've been sick!! Grrrr.
Thursday, July 23, 2009
Jalanepo Pepper Poppers!
Rachel and I spent quite a bit of time working on making these for Andrew's graduation open house. We altered the recipe a little to make our job a little simpler. I must say though, that our alternate recipe came out quite deregulous!
8oz. cream cheese
8oz. mild shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon chili powder
1 pound jalapenos halved and seeded
1/2 cup bread crumbs
Mix cheeses and seasonings, fill the pepper halves and roll in the bread crumbs. Bake at 300.
20 minutes for hot, 30 for medium, 40 for mild.
Sara sampled one of the mediums and said it wasn't very medium. So if you like the spice "less is more!" One of the alterations that we made was that we did not put any bacon in them the official recipe (Taste of Home) calls for bacon, but we didn't want to take the extra time for that due to the large quantities that we have to make. We tripled the recipe, and we're planning on getting another 5 pounds or so of peppers and doing some more! Other than these I haven't been doing that much cooking due to certain circumstances (like the oven element burning out!). Maybe now that its fixed though... We'll have to make Rachel do some posting on here since she's the one that does the most baking in our house.
8oz. cream cheese
8oz. mild shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon chili powder
1 pound jalapenos halved and seeded
1/2 cup bread crumbs
Mix cheeses and seasonings, fill the pepper halves and roll in the bread crumbs. Bake at 300.
20 minutes for hot, 30 for medium, 40 for mild.
Sara sampled one of the mediums and said it wasn't very medium. So if you like the spice "less is more!" One of the alterations that we made was that we did not put any bacon in them the official recipe (Taste of Home) calls for bacon, but we didn't want to take the extra time for that due to the large quantities that we have to make. We tripled the recipe, and we're planning on getting another 5 pounds or so of peppers and doing some more! Other than these I haven't been doing that much cooking due to certain circumstances (like the oven element burning out!). Maybe now that its fixed though... We'll have to make Rachel do some posting on here since she's the one that does the most baking in our house.
Tuesday, July 21, 2009
cabin food
Hi there ladies! I just got back from another week at the cabin. This time it was with my cousin Jake and his family. We had such a good time together!
Ok so here is a really yummy muffin recipe. I love to have a breakfast bar and this is one that is always a big hit...
Brown Sugar Muffins
1/3 cup butter or margarine- softened
1/2 cup packed brown sugar
2 eggs
1 cup Wheaties (I use bran flakes off brand)
1/2 cup milk
1 teaspoon vanilla Extract
1-1/4 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
bake at 400* for 13-15 minutes. Let cool for five min. before removing from greased muffin pan...makes 1 dozen.
Ok well that is all for now. The girls really love this muffin and it is a good way to sneak in some extra grains :)
Love, Sara
Ok so here is a really yummy muffin recipe. I love to have a breakfast bar and this is one that is always a big hit...
Brown Sugar Muffins
1/3 cup butter or margarine- softened
1/2 cup packed brown sugar
2 eggs
1 cup Wheaties (I use bran flakes off brand)
1/2 cup milk
1 teaspoon vanilla Extract
1-1/4 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
bake at 400* for 13-15 minutes. Let cool for five min. before removing from greased muffin pan...makes 1 dozen.
Ok well that is all for now. The girls really love this muffin and it is a good way to sneak in some extra grains :)
Love, Sara
Zucchini Strings- 10 stars
The kids kept walking in while I was making these last night, and wanting to try them. And wanting to "try" more. And MORE. Jeremiah had a strip and said that he was going out to the garden to look for more zucchini. When I asked him if he thought we need it, I got a major "you are kidding, right?" look. A second baby zucchini was promptly procured. We each could have eaten the whole mound.
These pass the Kenton Test. That right there says it all.
(at least) 1 small zucchini
oil for frying
salt
Cut zucch. into skinny spaghetti strips. Heat an inch or two or three of oil to 350 degrees. Drop in a handful of strips. Fry until golden, drain on paper towels, salt.
Pioneer Woman does it again! Go to her website to see step by step photos.
These pass the Kenton Test. That right there says it all.
(at least) 1 small zucchini
oil for frying
salt
Cut zucch. into skinny spaghetti strips. Heat an inch or two or three of oil to 350 degrees. Drop in a handful of strips. Fry until golden, drain on paper towels, salt.
Pioneer Woman does it again! Go to her website to see step by step photos.
Friday, July 17, 2009
Menu for the week:
Here's what I'm planning for Alex and me this week:
Steak (I've had this package in the freezer for months... the last one on my buy 1 get 2 free deal :D) with baked potatoes and veggies
Taco Salad
Sloppy Joes (or BBQ... not sure which yet) with veggies and dip
Fried rice with egg drop soup
Bean dip & corn chips
Spinach Lasagna
For lunches we pretty much either have leftovers from supper or sandwiches, and breakfasts are usually quick and easy... eggs, cold cereal, grits, etc.
Steak (I've had this package in the freezer for months... the last one on my buy 1 get 2 free deal :D) with baked potatoes and veggies
Taco Salad
Sloppy Joes (or BBQ... not sure which yet) with veggies and dip
Fried rice with egg drop soup
Bean dip & corn chips
Spinach Lasagna
For lunches we pretty much either have leftovers from supper or sandwiches, and breakfasts are usually quick and easy... eggs, cold cereal, grits, etc.
Cookie dough filled cupcakes
I put powdered sugar on a couple, but Alex really wanted whipped cream, so I left the rest blank for when we get some :).Boy are these ever GOOD! I found this recipe and HAD to try it. The length of the recipe makes it sound more complicated than it is- I used a regular chocolate cake mix and mixed it according to the package directions, and used the Cookie Dough Truffles recipe so I would have an egg-less dough. Then you pour your cake batter in the cupcake pan (paper liners would be VERY handy, but I didn't have any and they still came out fine :D) and plop a frozen ball of cookie dough on top of each one. Bake for about 15 minutes and check around the edges (not in the cookie dough) with a toothpick to make sure they're done. These are a richer denser cupcake with a delicious surprise in the middle! Hope y'all enjoy! Oh yeah, and you can top with spray whipped cream (looks really pretty!), frosting, powdered sugar, or just eat plain!
Cookie dough-filled Cupcakes:
1 cake mix
1 batch chocolate chip cookie dough
Roll cookie dough into Tablespoon-sized balls and freeze for at least 2 hours. Pour cake batter in paper-lined muffin tins, drop a cookie dough ball in the center of each one and bake at 350* for about 15 minutes. Garnish as desired.
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