½ pound (2 sticks) unsalted butter, softened
1 cup sugar
¾ cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp baking soda
1 tsp salt
¾ cup white chocolate morsels
½ cup semisweet chocolate morsels
Preheat oven 350 deg.
In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs and vanilla. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, cocoa powder, baking soda and salt. Mix into the creamed butter, scraping again. Stir in the white and semisweet morsels.
Bake 9-12 minutes. High altitude: Reduce sugar to ¾ cup. NOTE: It’s hard to tell when dark chocolate cookies are done. A trick is to lift the baking sheet and bang it on the oven rack; if the cookies still have a dome, leave them in; if they flatten, remove from the oven.
Tuesday, December 16, 2008
Morning Glory Muffins
½ cup raisins, packed
½ cup fresh or frozen cranberries, chopped
1 cup fresh or canned crushed pineapple, drained
1 tart apple, peeled, cored, finely chopped
½ cup shredded coconut
About 4 large carrots, peeled and grated (2 cups)
½ cup chopped walnuts or pecans
3 large eggs, at room temperature
1 cup oil
1 ¼ cups granulated sugar
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
TOPPING
brown sugar
Preheat oven to 350 degrees. Combine all fruits, coconut, carrots, and nuts. In another large bowl whisk together the eggs, oil, sugar and vanilla. Sift together flour, baking soda, salt and cinnamon and add to wet mixture. Stir until just blended. Stir in fruit mixture. Divide among muffin cups, filling almost to top. Sprinkle with brown sugar. Bake for 30 to 35 minutes or until done. Cool in pans at least 10 minutes then remove. Serve warm. NOTE: you can refrigerate batter over night to let the flavors blend. Makes 16-18 muffins
½ cup fresh or frozen cranberries, chopped
1 cup fresh or canned crushed pineapple, drained
1 tart apple, peeled, cored, finely chopped
½ cup shredded coconut
About 4 large carrots, peeled and grated (2 cups)
½ cup chopped walnuts or pecans
3 large eggs, at room temperature
1 cup oil
1 ¼ cups granulated sugar
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
TOPPING
brown sugar
Preheat oven to 350 degrees. Combine all fruits, coconut, carrots, and nuts. In another large bowl whisk together the eggs, oil, sugar and vanilla. Sift together flour, baking soda, salt and cinnamon and add to wet mixture. Stir until just blended. Stir in fruit mixture. Divide among muffin cups, filling almost to top. Sprinkle with brown sugar. Bake for 30 to 35 minutes or until done. Cool in pans at least 10 minutes then remove. Serve warm. NOTE: you can refrigerate batter over night to let the flavors blend. Makes 16-18 muffins
Mandarin Orange Salad
2 –20 oz cans pineapple chunks
2 – 15 oz cans mandarin oranges
5-6 firm, medium-size bananas, sliced
2 red apples, chunked
1 small package Cook & Serve tapioca pudding mix
1 small package Cook & Serve vanilla pudding mix
1. Drain pineapple and oranges, reserving juice. Add enough water to juice to make 3 cups liquid. Pour juice/water into a 3-quart saucepan. Put pineapple and oranges in a large bowl.
2. Add tapioca and vanilla pudding mixes to juice and mix well. Cook and stir over medium-high heat until mixture boils and thickens. Pour over pineapple and oranges and refrigerate for several hours.
3. Add bananas and apples just before serving. Mix well. Note: May need to add more fruit for the amount of sauce. Serves 6-8.
Rachel's note: This is the salad that I made at the Family Reunion we had in Montana a few years ago.
2 – 15 oz cans mandarin oranges
5-6 firm, medium-size bananas, sliced
2 red apples, chunked
1 small package Cook & Serve tapioca pudding mix
1 small package Cook & Serve vanilla pudding mix
1. Drain pineapple and oranges, reserving juice. Add enough water to juice to make 3 cups liquid. Pour juice/water into a 3-quart saucepan. Put pineapple and oranges in a large bowl.
2. Add tapioca and vanilla pudding mixes to juice and mix well. Cook and stir over medium-high heat until mixture boils and thickens. Pour over pineapple and oranges and refrigerate for several hours.
3. Add bananas and apples just before serving. Mix well. Note: May need to add more fruit for the amount of sauce. Serves 6-8.
Rachel's note: This is the salad that I made at the Family Reunion we had in Montana a few years ago.
Grammy's Sweet and Spicy Pecans
2 TB margarine
¼ cup brown sugar, packed
½ tsp cinnamon
¼ tsp salt
¼ tsp nutmeg
2 cups pecan halves
1 TB water
In an 8x8 glass pan, melt margarine in microwave. Add remaining ingredients; stir to coat pecans. Microwave on high 5-6 minutes or until pecans are toasted and glazed. Stir every minute or so to avoid burning. Or toast in the oven at 375 degrees, stirring occasionally. Spread on waxed paper to cool.
¼ cup brown sugar, packed
½ tsp cinnamon
¼ tsp salt
¼ tsp nutmeg
2 cups pecan halves
1 TB water
In an 8x8 glass pan, melt margarine in microwave. Add remaining ingredients; stir to coat pecans. Microwave on high 5-6 minutes or until pecans are toasted and glazed. Stir every minute or so to avoid burning. Or toast in the oven at 375 degrees, stirring occasionally. Spread on waxed paper to cool.
Decadent French Toast
2 (day-old) croissants
¼ cup cream cheese
8 fresh strawberries
3 eggs
½ cup half-and-half
3 TB sugar
1 tsp vanilla extract
Butter or margarine for frying
Confectioners’ sugar
Slice croissants lengthwise to make a butterfly shape. Spread 1 tablespoon cream cheese on the inside of each croissant half. Slice 4 strawberries and place slices on cream cheese. Fold halves together to reform croissants. In a medium bowl, whisk together eggs, half-and-half, sugar and vanilla. Soak croissants, dipping both side in batter, but do not allow them to become soggy. In a skillet, fry croissants on both sides in butter or margarine until thoroughly cooked and golden brown. Garnish with remaining berries (sliced). Dust with confectioners’ sugar. Makes 2 servings.
¼ cup cream cheese
8 fresh strawberries
3 eggs
½ cup half-and-half
3 TB sugar
1 tsp vanilla extract
Butter or margarine for frying
Confectioners’ sugar
Slice croissants lengthwise to make a butterfly shape. Spread 1 tablespoon cream cheese on the inside of each croissant half. Slice 4 strawberries and place slices on cream cheese. Fold halves together to reform croissants. In a medium bowl, whisk together eggs, half-and-half, sugar and vanilla. Soak croissants, dipping both side in batter, but do not allow them to become soggy. In a skillet, fry croissants on both sides in butter or margarine until thoroughly cooked and golden brown. Garnish with remaining berries (sliced). Dust with confectioners’ sugar. Makes 2 servings.
Pollo Rellenos
6 split chicken breasts (1 ½ lbs)
1/3 cup cornmeal
2 TB taco seasoning mix
1 egg, beaten
1 (4 oz) can whole green chilies, cut in half lengthwise
2 oz. Monterey Jack cheese, cut into sticks
2 TB cilantro or parsley
Black pepper
Red pepper
Salt
8 oz salsa
shredded cheese and cilantro or parsley for top
Combine cornmeal and taco seasoning in shallow dish; set aside. Pound chicken flat. Place a piece of green chili on flattened chicken. Place a stick of cheese inside the chili, sprinkle with seasoning. Roll up into chicken. Dip chicken roll in egg and then the cornmeal mixture. Place in a shallow baking dish. Bake, uncovered at 375 degrees F for 30 minutes. Serve with salsa and cheese.
1/3 cup cornmeal
2 TB taco seasoning mix
1 egg, beaten
1 (4 oz) can whole green chilies, cut in half lengthwise
2 oz. Monterey Jack cheese, cut into sticks
2 TB cilantro or parsley
Black pepper
Red pepper
Salt
8 oz salsa
shredded cheese and cilantro or parsley for top
Combine cornmeal and taco seasoning in shallow dish; set aside. Pound chicken flat. Place a piece of green chili on flattened chicken. Place a stick of cheese inside the chili, sprinkle with seasoning. Roll up into chicken. Dip chicken roll in egg and then the cornmeal mixture. Place in a shallow baking dish. Bake, uncovered at 375 degrees F for 30 minutes. Serve with salsa and cheese.
Spinah & Ricotta Puff Pie
1 lb. Spinach, stalks removed and well washed (I just use frozen, chopped spinach)
12 oz. Ricotta cheese
1 TB grated Parmesan or Cheddar cheese
pinch of nutmeg
1 egg (optional)
8 oz. Ready made puff pastry (fresh or frozen and thawed)
1 egg, beaten, for brushing
salt & pepper to taste
Steam the spinach, or cook in a saucepan with just the water clinging to the leaves after washing, for about 3 minutes until wilted. Drain well.
Mix the spinach, ricotta, Parmesan or Cheddar, salt and pepper, nutmeg and egg (if using) in a bowl until evenly blended. Spoon the filling into a lightly buttered 9 inch pie plate.
Dampen the rim of the pie plate with water. Roll out the pastry on a lightly floured surface and use to cover the pie, trimming off the surplus. Press the pastry rim with a fork and prick the middle in several places with a fork. Brush the pastry with beaten egg. Bake in a preheated oven at 375 degrees F for 35-40 minutes, or until golden brown.
Let cool for 10 minutes before serving.
12 oz. Ricotta cheese
1 TB grated Parmesan or Cheddar cheese
pinch of nutmeg
1 egg (optional)
8 oz. Ready made puff pastry (fresh or frozen and thawed)
1 egg, beaten, for brushing
salt & pepper to taste
Steam the spinach, or cook in a saucepan with just the water clinging to the leaves after washing, for about 3 minutes until wilted. Drain well.
Mix the spinach, ricotta, Parmesan or Cheddar, salt and pepper, nutmeg and egg (if using) in a bowl until evenly blended. Spoon the filling into a lightly buttered 9 inch pie plate.
Dampen the rim of the pie plate with water. Roll out the pastry on a lightly floured surface and use to cover the pie, trimming off the surplus. Press the pastry rim with a fork and prick the middle in several places with a fork. Brush the pastry with beaten egg. Bake in a preheated oven at 375 degrees F for 35-40 minutes, or until golden brown.
Let cool for 10 minutes before serving.
Monte Cristo Sandwiches
2 TB honey mustard, divided
12 thin slices white or egg bread, divided
4 oz sliced deli turkey breast
8 thin slices (4 oz) Swiss cheese, divided
4 oz smoked sliced deli ham, divided
2 eggs, beaten
¼ cup milk
dash ground nutmeg
2-3 TB butter or margarine
Powdered Sugar
Strawberry or Raspberry preserves
Preheat oven to 450 degrees F.
To assemble 3-decker sandwich, spread ½ tsp mustard over 1 side of each of 3 bread slices. Place ¼ of turkey and 1 cheese l slice over mustard on 1 bread slice. Top with second bread slice, mustard side up.
Place ¼ of ham and 1 slice cheese on top of bread. Top with remaining bread slice, mustard side down, pressing gently together. Repeat with remaining mustard, bread, turkey, cheese, & ham to make 4 sandwiches.
Combine eggs, milk & nutmeg in shallow dish or pie plate.
Melt 1 TB butter in large nonstick skillet over medium heat. Dip both sides of each sandwich briefly in egg mixture, letting excess drip back into dish.
Fry sandwiches until brown, turning halfway through cooking. Transfer sandwiches to greased baking sheet. Bake sandwiches 5 to 7 minutes or until heated through and cheese is melted. Cut each sandwich in half diagonally; sprinkle lightly with powdered sugar. Serve immediately with preserves.
Makes 4 servings.
12 thin slices white or egg bread, divided
4 oz sliced deli turkey breast
8 thin slices (4 oz) Swiss cheese, divided
4 oz smoked sliced deli ham, divided
2 eggs, beaten
¼ cup milk
dash ground nutmeg
2-3 TB butter or margarine
Powdered Sugar
Strawberry or Raspberry preserves
Preheat oven to 450 degrees F.
To assemble 3-decker sandwich, spread ½ tsp mustard over 1 side of each of 3 bread slices. Place ¼ of turkey and 1 cheese l slice over mustard on 1 bread slice. Top with second bread slice, mustard side up.
Place ¼ of ham and 1 slice cheese on top of bread. Top with remaining bread slice, mustard side down, pressing gently together. Repeat with remaining mustard, bread, turkey, cheese, & ham to make 4 sandwiches.
Combine eggs, milk & nutmeg in shallow dish or pie plate.
Melt 1 TB butter in large nonstick skillet over medium heat. Dip both sides of each sandwich briefly in egg mixture, letting excess drip back into dish.
Fry sandwiches until brown, turning halfway through cooking. Transfer sandwiches to greased baking sheet. Bake sandwiches 5 to 7 minutes or until heated through and cheese is melted. Cut each sandwich in half diagonally; sprinkle lightly with powdered sugar. Serve immediately with preserves.
Makes 4 servings.
Roasted Eggplant Soup
2 medium eggplants
2 TB vegetable oil, divided
4 medium cloves garlic, minced
2 cups onion, chopped
8 cups chicken stock
1 6-oz can tomato paste
¼ cup dried basil
½ tsp salt
¼ tsp pepper
Preheat broiler. Cut each eggplant in half lengthwise and place on oiled baking sheets, skin side up. Rub skin with 1 TB oil and place under broiler. Broil until skins are charred and blistered, 10 to 15 minutes. Allow to cool.
Peel eggplant and cut into chunks. Heat remaining TB oil in a large skillet. Add eggplant, garlic and onion. Sauté until vegetables are softened, about 15 minutes.
Place chicken stock in a large, heavy pot over medium heat. Add sautéed vegetables, tomato paste, basil, salt and pepper. Simmer about 15 minutes. Puree soup in batches in blender or food processor. Return soup to pot and simmer gently until heated through. Serve immediately.
Rachel's Note: Your family will never know they are eating eggplant if you don’t tell them!! Hannah, this makes a lot of soup so you will probably want to cut it in half. The leftovers will freeze well and Philip will never know he is eating leftovers a month later!
2 TB vegetable oil, divided
4 medium cloves garlic, minced
2 cups onion, chopped
8 cups chicken stock
1 6-oz can tomato paste
¼ cup dried basil
½ tsp salt
¼ tsp pepper
Preheat broiler. Cut each eggplant in half lengthwise and place on oiled baking sheets, skin side up. Rub skin with 1 TB oil and place under broiler. Broil until skins are charred and blistered, 10 to 15 minutes. Allow to cool.
Peel eggplant and cut into chunks. Heat remaining TB oil in a large skillet. Add eggplant, garlic and onion. Sauté until vegetables are softened, about 15 minutes.
Place chicken stock in a large, heavy pot over medium heat. Add sautéed vegetables, tomato paste, basil, salt and pepper. Simmer about 15 minutes. Puree soup in batches in blender or food processor. Return soup to pot and simmer gently until heated through. Serve immediately.
Rachel's Note: Your family will never know they are eating eggplant if you don’t tell them!! Hannah, this makes a lot of soup so you will probably want to cut it in half. The leftovers will freeze well and Philip will never know he is eating leftovers a month later!
Tuna Noodle Casserole
8 oz egg noodles
8 TB butter, divided
5 TB flour
2 ½ cups milk
8 oz cream cheese
1 large can tuna (I use 2-6 oz. cans)
salt and pepper to taste
6 oz mild cheese, grated or sliced
1 ½ cups bread crumbs
Cook noodles in water until tender. Drain and set aside.
Melt 5 TB butter. Add flour and stir to form a smooth paste. Gradually add milk and stir until thickened. Add cream cheese and tuna. Stir until cheese is melted. Add seasonings.
In greased casserole dish, layer 1/2 the noodles, 1/2 the sauce, and 1/2 the grated cheese. Repeat with remaining ingredients.
Melt remaining butter. Stir in bread crumbs. Sprinkle butter crumbs over top of casserole. Bake at 350 degrees F. for 30 minutes.
Variation: can add peas or chopped broccoli (cooked) to boost flavor and nutrition. Add chopped, hard boiled eggs.
Rachel's note: This is not your ordinary tuna casserole. My kids LOVE it and Tyler likes it too (and he HATES tuna casserole).
8 TB butter, divided
5 TB flour
2 ½ cups milk
8 oz cream cheese
1 large can tuna (I use 2-6 oz. cans)
salt and pepper to taste
6 oz mild cheese, grated or sliced
1 ½ cups bread crumbs
Cook noodles in water until tender. Drain and set aside.
Melt 5 TB butter. Add flour and stir to form a smooth paste. Gradually add milk and stir until thickened. Add cream cheese and tuna. Stir until cheese is melted. Add seasonings.
In greased casserole dish, layer 1/2 the noodles, 1/2 the sauce, and 1/2 the grated cheese. Repeat with remaining ingredients.
Melt remaining butter. Stir in bread crumbs. Sprinkle butter crumbs over top of casserole. Bake at 350 degrees F. for 30 minutes.
Variation: can add peas or chopped broccoli (cooked) to boost flavor and nutrition. Add chopped, hard boiled eggs.
Rachel's note: This is not your ordinary tuna casserole. My kids LOVE it and Tyler likes it too (and he HATES tuna casserole).
Three-Grain Flapjacks
1 ½ cups all-purpose flour
½ cup yellow cornmeal
1 ½ tsp baking powder
½ tsp salt
½ cup regular rolled oats
3 TB brown sugar
1 beaten egg
1 ¾ cup milk
½ cup plain yogurt
3 TB cooking oil
½ cup dried blueberries or currants (optional)
In a large bowl stir together flour, cornmeal, baking powder, and salt. In a blender container or food processor bowl combine oats and brown sugar. Cover and blend or process until oats are coarsely ground. Stir oat mixture into flour mixture. Make a well in the center of the flour mixture.
In a medium bowl, combine the egg, milk, yogurt, and oil. Add the egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy and thin). Let stand for 10 minutes to thicken slightly, stirring once or twice. If desired, gently fold in dried fruit.
Lightly coat a nonstick griddle or heavy skillet with cooking spray. Heat over medium heat. For each pancake, pour about ¼ cup batter onto the hot griddle or skillet. Cook over medium heat for 1 ½ to 2 minutes or until pancakes have bubbly surfaces and the edges are slightly dry. Turn pancakes; cook for 1 ½ to 2 minutes more or until golden brown. Makes 16 to 20 pancakes
Rachel's note: These are a nice alternative to regular pancakes.
½ cup yellow cornmeal
1 ½ tsp baking powder
½ tsp salt
½ cup regular rolled oats
3 TB brown sugar
1 beaten egg
1 ¾ cup milk
½ cup plain yogurt
3 TB cooking oil
½ cup dried blueberries or currants (optional)
In a large bowl stir together flour, cornmeal, baking powder, and salt. In a blender container or food processor bowl combine oats and brown sugar. Cover and blend or process until oats are coarsely ground. Stir oat mixture into flour mixture. Make a well in the center of the flour mixture.
In a medium bowl, combine the egg, milk, yogurt, and oil. Add the egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy and thin). Let stand for 10 minutes to thicken slightly, stirring once or twice. If desired, gently fold in dried fruit.
Lightly coat a nonstick griddle or heavy skillet with cooking spray. Heat over medium heat. For each pancake, pour about ¼ cup batter onto the hot griddle or skillet. Cook over medium heat for 1 ½ to 2 minutes or until pancakes have bubbly surfaces and the edges are slightly dry. Turn pancakes; cook for 1 ½ to 2 minutes more or until golden brown. Makes 16 to 20 pancakes
Rachel's note: These are a nice alternative to regular pancakes.
Orange Dreams
1 cup butter or margarine, softened
½ cup sugar
½ cup packed brown sugar
1 egg
1 tablespoon grated orange peel
2 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 ½ cups vanilla chips
Ina mixing bowl, cream butter and sugars. Beat in egg and orange peel. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in vanilla chips. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 deg. For 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 4 ½ dozen.
½ cup sugar
½ cup packed brown sugar
1 egg
1 tablespoon grated orange peel
2 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 ½ cups vanilla chips
Ina mixing bowl, cream butter and sugars. Beat in egg and orange peel. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in vanilla chips. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 deg. For 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 4 ½ dozen.
Toffee-Chocolate Chip Cookies
1 cup packed brown sugar
½ cup margarine or butter, softened
½ cup shortening
¼ cup honey
1 egg
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 pkg (12 oz) mini-semisweet chocolate chips
1 pkg (6 oz) almond brickle chips
Heat oven to 350 degrees F. Mix brown sugar, margarine, shortening, honey and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Centers will be soft. Cool 1 to 2 minutes before removing to cooling rack. Yield: approx. 4 dozen cookies
Note: May need to add ¼ to ½ cup more flour to the dough.
½ cup margarine or butter, softened
½ cup shortening
¼ cup honey
1 egg
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 pkg (12 oz) mini-semisweet chocolate chips
1 pkg (6 oz) almond brickle chips
Heat oven to 350 degrees F. Mix brown sugar, margarine, shortening, honey and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Centers will be soft. Cool 1 to 2 minutes before removing to cooling rack. Yield: approx. 4 dozen cookies
Note: May need to add ¼ to ½ cup more flour to the dough.
Cranberry Hootycreek Cookies
1 cup margarine or butter, softened
2/3 cup sugar
2/3 cup brown sugar
2 eggs
2 tsp vanilla
2 ¼ cup flour
1 tsp baking soda
1 tsp salt
1 cup rolled oats
1 cup dried cranberries
1 cup white chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees F. Cream together margarine or butter, sugar and brown sugar; add eggs and vanilla and beat until light and fluffy. In a separate bowl, combine flour, baking soda and salt. Add flour mixture to butter mixture and beat until combined. Stir in oats, cranberries, white chocolate chips and pecans.
Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 degrees for 8-10 minutes or until done. Remove cookies to a cooling rack and cool thoroughly before storing in an airtight container.
Rachel's note: I gave mixes for these cookies to my friends for Christmas last year. Several of them told me later that they were the best cookies they've ever had. I don't know about that, but they are really good cookies.
2/3 cup sugar
2/3 cup brown sugar
2 eggs
2 tsp vanilla
2 ¼ cup flour
1 tsp baking soda
1 tsp salt
1 cup rolled oats
1 cup dried cranberries
1 cup white chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees F. Cream together margarine or butter, sugar and brown sugar; add eggs and vanilla and beat until light and fluffy. In a separate bowl, combine flour, baking soda and salt. Add flour mixture to butter mixture and beat until combined. Stir in oats, cranberries, white chocolate chips and pecans.
Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 degrees for 8-10 minutes or until done. Remove cookies to a cooling rack and cool thoroughly before storing in an airtight container.
Rachel's note: I gave mixes for these cookies to my friends for Christmas last year. Several of them told me later that they were the best cookies they've ever had. I don't know about that, but they are really good cookies.
Tuesday, November 11, 2008
Chocolate Crinkles
I got this recipe from Family Fun magazine about a year ago, and finally just tried it yesterday. They were really good!
3/4 c melted butter
1/2 c cocoa
1 c sugar
2 eggs
2 tsp vanilla
2 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
6 ounces mini chocolate chips (I just used regular chocolate chips)
3/4 c powdered sugar
In a large bowl, mix together the melted butter, cocoa, and sugar. Whisk in the eggs and vanilla extract. In a medium-sized bowl, stir together the flour, baking powder, baking soda, and salt. Use a large spoonj to slowly add the dry ingredients to the chocolate mixture. Stir in the chips. Refrigerate the dough for 2 hours. Heat the oven to 350. Form the dough into 1-inch balls, then roll them in powdered sugar. Bake the cookies on an ungreased baking sheet for 10 minutes. Let cool for 5 minutes then lightly dust the cookies with the remaining powdered sugar. Makes 4 dozen.
Thursday, November 6, 2008
Waffle Cookies
A friend of mine made these before we moved and OH MY GOODNESS are they the best! She made them with a belgian waffle iron, but I guess you can make them with a regular waffle iron.
She says there is some improvising required (see where you add the flour in the directions).
Waffle Cookies
½ lb. butter
1 c. sugar
1 c. brown sugar
1 ½ tsp vanilla
3 eggs
5-ish c. flour
Cream butter and sugars. Add vanilla and eggs. Mix. Add enough flour to roll into balls. Use only enough that they won’t stick to waffle iron. Mix together powdered sugar, water and flavored extract to form thin glaze. Cook a couple at a time on hot waffle iron until very light brown, but cooked through (maybe 60 seconds). Dip in glaze while still hot (important). Drain on racks to cool
She says there is some improvising required (see where you add the flour in the directions).
Waffle Cookies
½ lb. butter
1 c. sugar
1 c. brown sugar
1 ½ tsp vanilla
3 eggs
5-ish c. flour
Cream butter and sugars. Add vanilla and eggs. Mix. Add enough flour to roll into balls. Use only enough that they won’t stick to waffle iron. Mix together powdered sugar, water and flavored extract to form thin glaze. Cook a couple at a time on hot waffle iron until very light brown, but cooked through (maybe 60 seconds). Dip in glaze while still hot (important). Drain on racks to cool
Zucchini Bread
Another really delicious recipe from my neighbor Cecily.
I know the zucchini season is over, but I had some in my freezer I needed to use, so I made some muffins and bread and took a picture and you get the recipe now.
Cream together:
3 eggs
2 c sugar
3/4 c applesauce
1/4 c oil
2 t vanilla
Add:
2 c zucchini, shreaded
Mix.
Add:
3 c flour
1/4 c cocoa
1 t cinnamon
1 t baking soda
1/2 t baking powder
1 t salt
1 c chocolate chips.
Place in 2 greased loaf pans, bake for 1 hour at 350 degrees. Bake muffins for 15 min.
Monday, November 3, 2008
Cream Soup
A couple of weeks ago I started making Chicken and Rice for dinner, only to get right in the middle of it and realize that I was out of Cream of Mushroom Soup. So I called my dear neighbor Cecily to see if I could borrow some. She said, "Oh, I don't have any because I never buy it. I just make my own." So I took the recipe and it turned out really well. I've used it a couple of times since then and I don't think I will every buy another can of cream of anything soup again!
Cream Soup
1 1/3 c water
1/3 c powdered milk
1/4 c flour
1 tsp bullion (or more for a little more flavor. You could also probably add some mushrooms.)
Combine ingredients in small saucepan and heat on medium. Whisk until thick.
Cream Soup
1 1/3 c water
1/3 c powdered milk
1/4 c flour
1 tsp bullion (or more for a little more flavor. You could also probably add some mushrooms.)
Combine ingredients in small saucepan and heat on medium. Whisk until thick.
Tuesday, October 21, 2008
Hawaiian Haystacks
Ingredients:
3 (14.4 oz) cans chicken (undrained) - I just use about 4 cups chopped cooked chicken
3 cans cream of chicken soup
2 cups water
1 1/2 TBS parsley
1/2 TBS pepper
2 tsp salt
1/2 TBS basil
1 cup chopped carrots
Toppings:
4 cups cooked rice
1 (9.5 oz) can chow-mein noodles
3 medium tomatoes, sliced (I prefer diced)
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green onion
1 1/2 cups fresh pineapple chunks (I used canned)
1 cup shredded cheddar cheese
1/2 cup slivered almonds
1/2 cup cocont
1 (2 oz) jar pimiento, drained and diced, if desired
Instuctions:
1. Combine soup and chicken in a medium saucepan. Stir to blend. Add remaining ingredients. ring to boil, reduce heat and simmer until carrots are tender.
2. On individual serving plates layer all ingredients. First layer rice, chicken gravy, then any toppings you desire.
Hamburger Crockpot Casserole
I got this recipe from my Parker-Egin cook book. It was submitted by Donna Howard!
2 large potatoes, scrubbed and sliced
2 to 3 medium carrots, sliced
1 10 oz. pkg. frozen peas
2 medium onions sliced (I only used half of an onion)
2 stalks of celery, sliced
1 to 1 1/2 lbs. hamburger, browned and drained
2 cans cream of mushroom soup
1/2 can water
salt and pepper
Place layers of vegetables in order given into crock pot. Season each layer with salt and pepper. Put hamburger on top of celery. Mix soup and water; pour on top. Cover and cook on LOW for 6 - 8 hours or HIGH for 3 - 4 hours, stirring occasionally.
2 large potatoes, scrubbed and sliced
2 to 3 medium carrots, sliced
1 10 oz. pkg. frozen peas
2 medium onions sliced (I only used half of an onion)
2 stalks of celery, sliced
1 to 1 1/2 lbs. hamburger, browned and drained
2 cans cream of mushroom soup
1/2 can water
salt and pepper
Place layers of vegetables in order given into crock pot. Season each layer with salt and pepper. Put hamburger on top of celery. Mix soup and water; pour on top. Cover and cook on LOW for 6 - 8 hours or HIGH for 3 - 4 hours, stirring occasionally.
Tuesday, October 14, 2008
Finger Paints
I know this isn't something you will want to cook for dinner, but I thought it was a super fun and very convenient recipe to have so I am passing it along. Hope you all enjoy it too!!
Finger Paints
3 tbs. sugar
1/2 cup cornstarch
2 cups cold water
food coloring
pinch of detergent
Mix the sugar and cornstarch, then add water. Cook over low heat, stirring constantly until well blended. Divide mixture into four or five portions and add a different food coloring to each, plus a pinch of detergent to facilitate cleanup.
Finger Paints
3 tbs. sugar
1/2 cup cornstarch
2 cups cold water
food coloring
pinch of detergent
Mix the sugar and cornstarch, then add water. Cook over low heat, stirring constantly until well blended. Divide mixture into four or five portions and add a different food coloring to each, plus a pinch of detergent to facilitate cleanup.
Thursday, October 9, 2008
Spinach Artichoke Dip
* 2 cups parmesan cheese
* 1 (10 ounce) box frozen spinach, thawed
* 1 (14 ounce) can artichoke hearts, drained
* 2/3 cup sour cream
* 1 cup cream cheese
* 1/3 cup mayonnaise
* 2 teaspoons garlic, minced
1. Preheat oven to 375°F.
2. Mix together Parmesan cheese, spinach, and artichoke hearts.
3. Combine remaining ingredients and mix with spinach mixture.
4. Bake for 20-30 minutes.
5. Serve with crackers or toasted bread.
6. ** can also mix in Crock Pot, for 1 hour, on high
* 2 cups parmesan cheese
* 1 (10 ounce) box frozen spinach, thawed
* 1 (14 ounce) can artichoke hearts, drained
* 2/3 cup sour cream
* 1 cup cream cheese
* 1/3 cup mayonnaise
* 2 teaspoons garlic, minced
1. Preheat oven to 375°F.
2. Mix together Parmesan cheese, spinach, and artichoke hearts.
3. Combine remaining ingredients and mix with spinach mixture.
4. Bake for 20-30 minutes.
5. Serve with crackers or toasted bread.
6. ** can also mix in Crock Pot, for 1 hour, on high
Tuesday, October 7, 2008
60 minute rolls
I'm always up for easy bread recipes, and it doesn't get much easier than this!!
60 Minute Rolls
1/4 cup butter
3/4 teaspoon salt
1 teaspoon sugar
4 1/2 cups flour
5 tablespoons sugar
2 pkg. yeast (1 tablespoon)
1/4 cup warm water
1 egg, beaten
1 1/4 cup milk
Heat milk to lukewarm. Add butter and stir until melted. Stir in salt, beaten egg and 5 tablespoons sugar. In meantime, add yeast and 1 teaspoon sugar in 1/4 cup water. Stir with wooden spoon until dissolved. Let yeast rise for 10 minutes. Add flour to milk mixture; add yeast mixture and mix well. Knead dough until smooth. Cover and let dough rise about 20 min. Punch down and knead until smooth. Add a small amount of flour if needed. Shape into your favorite roll shape. Put in a greased pan, let rise 20 min. (covered). Bake 10-15 minutes at 400 degrees. Brush top of rolls with melted butter when done.
60 Minute Rolls
1/4 cup butter
3/4 teaspoon salt
1 teaspoon sugar
4 1/2 cups flour
5 tablespoons sugar
2 pkg. yeast (1 tablespoon)
1/4 cup warm water
1 egg, beaten
1 1/4 cup milk
Heat milk to lukewarm. Add butter and stir until melted. Stir in salt, beaten egg and 5 tablespoons sugar. In meantime, add yeast and 1 teaspoon sugar in 1/4 cup water. Stir with wooden spoon until dissolved. Let yeast rise for 10 minutes. Add flour to milk mixture; add yeast mixture and mix well. Knead dough until smooth. Cover and let dough rise about 20 min. Punch down and knead until smooth. Add a small amount of flour if needed. Shape into your favorite roll shape. Put in a greased pan, let rise 20 min. (covered). Bake 10-15 minutes at 400 degrees. Brush top of rolls with melted butter when done.
Stuffed Pork Chops
Hannah gave me this recipe a while ago and we love it. She said Philip (her Philip) didn't care for it, but my kids will even eat it and Samuel always asks to take it for lunch the next day.
I usually at least double the dressing, but that is the part I really like.
Stuffed Pork Chops
4 pork chops
1 can cream of mushroom soup
1/3 c. water
DRESSING:
3 c. soft bread crumbs
1/4 c. melted butter
2 Tbsp. chopped onion
1/4 tsp. sage
1/4 c. water
Trim fat and bone from pork chops. Brown and place in baking dish. Mix dressing lightly. Put in mounds on top of browned pork chops. Mix water and soup together and pour over top of dressing mounds and chops. Bake at 350 for 1 1/2 hours.
I usually at least double the dressing, but that is the part I really like.
Stuffed Pork Chops
4 pork chops
1 can cream of mushroom soup
1/3 c. water
DRESSING:
3 c. soft bread crumbs
1/4 c. melted butter
2 Tbsp. chopped onion
1/4 tsp. sage
1/4 c. water
Trim fat and bone from pork chops. Brown and place in baking dish. Mix dressing lightly. Put in mounds on top of browned pork chops. Mix water and soup together and pour over top of dressing mounds and chops. Bake at 350 for 1 1/2 hours.
Olive Garden’s Zuppa
I got these three soup recipes from our Stake Relief Society Presidency. They have a dinner every year after the Relief Society Broadcast and these are what they served this year. Every one there really liked all the soups so the presidency said they would email out the recipes. I had the Chicken Tortilla Soup and it was really good. The sister sitting next to me had the Zuppa and she really liked it. I think James really will.
Olive Garden’s Zuppa
1 lb. Italian ground sausage
2 large baking potatoes cut in half then sliced into ¼ inch slices
1 large onion chopped
½ lb bacon crumbled (can use packaged bacon)
2 cloves garlic minced
2 cups kale or swiss chard chopped
2 cans chicken broth (can use cubes and water)
1 quart water
1 cup whipping cream
Cook sausage and drain. Put onion, potatoes, chicken broth, water, and garlic in the pot. Cook on medium until the potatoes are done. Add sausage, bacon, and salt and pepper to taste. Simmer for about 10 minutes more. Turn to low and add the kale or swiss chard and cream. Heat through and serve. Serves 8-12.
Olive Garden’s Zuppa
1 lb. Italian ground sausage
2 large baking potatoes cut in half then sliced into ¼ inch slices
1 large onion chopped
½ lb bacon crumbled (can use packaged bacon)
2 cloves garlic minced
2 cups kale or swiss chard chopped
2 cans chicken broth (can use cubes and water)
1 quart water
1 cup whipping cream
Cook sausage and drain. Put onion, potatoes, chicken broth, water, and garlic in the pot. Cook on medium until the potatoes are done. Add sausage, bacon, and salt and pepper to taste. Simmer for about 10 minutes more. Turn to low and add the kale or swiss chard and cream. Heat through and serve. Serves 8-12.
Chicken Tortilla Soup
1 large can green enchilada sauce
1 large can diced tomatoes
1 can green chiles
1 can cream of chicken soup
1 can fiesta nacho cheese soup
2-3 cups cooked chicken pieces
1 soup can of milk
Add all ingredients to a crock pot and cook on low for 6-8 hours. Top with tortilla chips, cheese, and sour cream. Serves 8-10.
1 large can diced tomatoes
1 can green chiles
1 can cream of chicken soup
1 can fiesta nacho cheese soup
2-3 cups cooked chicken pieces
1 soup can of milk
Add all ingredients to a crock pot and cook on low for 6-8 hours. Top with tortilla chips, cheese, and sour cream. Serves 8-10.
Cheese Vegetable Soup
2 cubes (1 cup) butter or margarine
¼ onion chopped
4 stalks celery chopped
1 cup flour
7 cups hot water
4 tsp. chicken bouillon (or 4 cubes)
¾ lb (12 oz) velveeta, cubed
1-2 pkgs frozen veges (whatever you like… broccoli, cauliflower, carrots, mixed, etc.)
In large sauce pan, melt butter/margarine. Add onion and celery and sauté. Add flour and mix well with a whisk. Mix bouillon with water then add to pot slowly, constantly whisking to prevent lumps. Cook over medium until it barely starts to boil, then add velveeta. Stir until velveeta is melted in and soup is smooth. Add vegetables and heat through, then serve. Serves about 8.
¼ onion chopped
4 stalks celery chopped
1 cup flour
7 cups hot water
4 tsp. chicken bouillon (or 4 cubes)
¾ lb (12 oz) velveeta, cubed
1-2 pkgs frozen veges (whatever you like… broccoli, cauliflower, carrots, mixed, etc.)
In large sauce pan, melt butter/margarine. Add onion and celery and sauté. Add flour and mix well with a whisk. Mix bouillon with water then add to pot slowly, constantly whisking to prevent lumps. Cook over medium until it barely starts to boil, then add velveeta. Stir until velveeta is melted in and soup is smooth. Add vegetables and heat through, then serve. Serves about 8.
Monday, October 6, 2008
Cinnamon Rolls
One batch traditional roll dough
1/2 c melted butter/margarine
1 c brown sugar
cinnamon
raisins
chocolate chips
chopped nuts
Roll dough into rectangle 1/4 inch thick. Spread with butter. Sprinkle with brown sugar, cinnamon, raisins or chocolate chips, and nuts. Roll up the dough and slice into 1 inch thick rolls. Place rolls in 9x13 baking pan and let rise for 30 min. Bake at 375 for 25 min. Remove from oven and immediately invert onto foil. These cinnamon rolls do not need frosting because of all the butter and brown suger. If you want gooier cinnamon rolls just use more butter and sugar.
1/2 c melted butter/margarine
1 c brown sugar
cinnamon
raisins
chocolate chips
chopped nuts
Roll dough into rectangle 1/4 inch thick. Spread with butter. Sprinkle with brown sugar, cinnamon, raisins or chocolate chips, and nuts. Roll up the dough and slice into 1 inch thick rolls. Place rolls in 9x13 baking pan and let rise for 30 min. Bake at 375 for 25 min. Remove from oven and immediately invert onto foil. These cinnamon rolls do not need frosting because of all the butter and brown suger. If you want gooier cinnamon rolls just use more butter and sugar.
Traditional Roll Dough
My wonderful mother-in-law gave me this recipe when James and I got married and I use it all the time for all kinds of things.
3 1/2 - 4 c flour
1/4 c sugar
1/4 c butter or margarine softened
1 tsp salt
1 Tbs yeast
1/2 c very warm water
1/2 c very warm milk
1 egg
Mix 2 c flour, sugar, butter, salt, and yeast. Then add water, milk, and egg. Stir/knead in enough remaining flour and so dough is no longer sticky. Let rise till double. Form rolls and allow to rise again. Bake at 375 for about 18 min.
3 1/2 - 4 c flour
1/4 c sugar
1/4 c butter or margarine softened
1 tsp salt
1 Tbs yeast
1/2 c very warm water
1/2 c very warm milk
1 egg
Mix 2 c flour, sugar, butter, salt, and yeast. Then add water, milk, and egg. Stir/knead in enough remaining flour and so dough is no longer sticky. Let rise till double. Form rolls and allow to rise again. Bake at 375 for about 18 min.
Friday, October 3, 2008
Beef Enchiladas
Ingredients:
8 (8 inch) flour tortillas
1 1/2 cups tomato juice
1 TBS vegetable oil
1 (1.25 oz) envelope taco seasoning
1/2 pound ground chuck
1 (16 oz) can refried beans
3 cups (12 oz) shredded Cheddar cheese, divided
1 1/2 cups shredded iceberg lettuce
1 tomato, seeded and chopped
1 avocado, peeled, seeded and cubed
Sour Cream
Instructions:
1. Wrap tortillas tightly in aluminum foil; bake at 350 F for 15 minutes or until thoroughly heated. ( I don't ever do this step!!)
2. Combine tomato juice, oil and taco seasoning; stir well. Brown ground chuck in a large skillet, stirring until it crumbles; drain. Stir in 1/2 cup tomato juice mixture and beans.Bring to a boil, stirring occasionally. Remove from heat.
3. Place about 1/4 cup meat mixture and 2 TBS cheese down center of each tortilla. Roll up tortilla and place seam side down, in a lightly greased 13-x 9- x 2-inch baking dish. Pour remaining tomato juice mixture over casserole. Cover and bake at 350 F for 35 minutes or until heated through. Uncover and sprinkle with remaining cheese; bake 5 additional minutes or until cheese melts.
4. Serve hot; sprinkle lettuce, tomato, and avocado over enchiladas. (I also really like sour cream on top!)
8 (8 inch) flour tortillas
1 1/2 cups tomato juice
1 TBS vegetable oil
1 (1.25 oz) envelope taco seasoning
1/2 pound ground chuck
1 (16 oz) can refried beans
3 cups (12 oz) shredded Cheddar cheese, divided
1 1/2 cups shredded iceberg lettuce
1 tomato, seeded and chopped
1 avocado, peeled, seeded and cubed
Sour Cream
Instructions:
1. Wrap tortillas tightly in aluminum foil; bake at 350 F for 15 minutes or until thoroughly heated. ( I don't ever do this step!!)
2. Combine tomato juice, oil and taco seasoning; stir well. Brown ground chuck in a large skillet, stirring until it crumbles; drain. Stir in 1/2 cup tomato juice mixture and beans.Bring to a boil, stirring occasionally. Remove from heat.
3. Place about 1/4 cup meat mixture and 2 TBS cheese down center of each tortilla. Roll up tortilla and place seam side down, in a lightly greased 13-x 9- x 2-inch baking dish. Pour remaining tomato juice mixture over casserole. Cover and bake at 350 F for 35 minutes or until heated through. Uncover and sprinkle with remaining cheese; bake 5 additional minutes or until cheese melts.
4. Serve hot; sprinkle lettuce, tomato, and avocado over enchiladas. (I also really like sour cream on top!)
Thursday, October 2, 2008
Ham Quiche
1 pie crust, baked according to directions
4 ounces ham, cooked and diced
4 eggs
1 1/2 cups whipping cream
1/2 teaspoon salt
1/2 teaspoon nutmeg
Cover bottom of crust with ham. Beat eggs, cream and seasoning. Pour into pie crust until 3/4 full. Randomly cover top with little butter pieces (1/2 inch cubes) and sprinkle with pepper. Cover edges of crust with foil and bake at 375 degrees about 30 minutes or until golden brown. (Quiche should not move when you shake it).
4 ounces ham, cooked and diced
4 eggs
1 1/2 cups whipping cream
1/2 teaspoon salt
1/2 teaspoon nutmeg
Cover bottom of crust with ham. Beat eggs, cream and seasoning. Pour into pie crust until 3/4 full. Randomly cover top with little butter pieces (1/2 inch cubes) and sprinkle with pepper. Cover edges of crust with foil and bake at 375 degrees about 30 minutes or until golden brown. (Quiche should not move when you shake it).
Tuesday, September 30, 2008
Brownies
This is actually Heidi's recipe, but I love it and thought it out to be here. I had her permission!
Brownies
1 C margarine/butter
2/3 C cocoa
2 C sugar
4 eggs
2 tsp vanilla
1 ½ C flour
½ -1 bag chocolate chips
Heat and combine margarine/butter and cocoa in pan on stove top. Remove from heat, stir in sugar, add eggs one at a time, add vanilla, add flour, last add, chocolate chips. Bake in greased 9x13 pan at 350 degrees for 20-25 minutes.
Brownies
1 C margarine/butter
2/3 C cocoa
2 C sugar
4 eggs
2 tsp vanilla
1 ½ C flour
½ -1 bag chocolate chips
Heat and combine margarine/butter and cocoa in pan on stove top. Remove from heat, stir in sugar, add eggs one at a time, add vanilla, add flour, last add, chocolate chips. Bake in greased 9x13 pan at 350 degrees for 20-25 minutes.
Friday, September 26, 2008
Ranch Parmesan Chicken
4 boneless, skinless chicken breasts
1 package dried ranch dressing mix
1 cup Parmesan, grated
2 cups corn flakes, crushed
3 tablespoon butter, melted
Combine corn flakes, parmesan and ranch dressing. Dip each breast in butter then roll in corn flake mixture. Place in bottom of shallow baking dish and bake at 350 for 45-60 minutes.
I got this recipe from a neat website, Simplify Supper. Looks like there are some good recipes there.
1 package dried ranch dressing mix
1 cup Parmesan, grated
2 cups corn flakes, crushed
3 tablespoon butter, melted
Combine corn flakes, parmesan and ranch dressing. Dip each breast in butter then roll in corn flake mixture. Place in bottom of shallow baking dish and bake at 350 for 45-60 minutes.
I got this recipe from a neat website, Simplify Supper. Looks like there are some good recipes there.
Tuesday, September 23, 2008
Spicy Bacon-Wrapped Shrimp
1/4 cup sugar
1/4 cup lemon juice
2 tablespoons olive oil
4 teaspoons paprika
1 teaspoon *each* salt, pepper, curry powder, ground cumin and ground coriander
1/2 to 1 teaspoon cayenne pepper
18 uncooked jumbo shrimp, peeled and deveined
9 bacon strips, halved lengthwise
In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting. In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade.Wrap each shrimp with a piece of bacon and secure with a toothpick. Coat grill rack with cooking spray before starting the grill. Grill bacon-wrapped shrimp, covered, over medium heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade.
Aimee's note - We had some friends over for dinner this weekend and James made this. I didn't try it, but everyone who did said it was spicy but that it was really good. Lots of good flavor.
1/4 cup lemon juice
2 tablespoons olive oil
4 teaspoons paprika
1 teaspoon *each* salt, pepper, curry powder, ground cumin and ground coriander
1/2 to 1 teaspoon cayenne pepper
18 uncooked jumbo shrimp, peeled and deveined
9 bacon strips, halved lengthwise
In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting. In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade.Wrap each shrimp with a piece of bacon and secure with a toothpick. Coat grill rack with cooking spray before starting the grill. Grill bacon-wrapped shrimp, covered, over medium heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade.
Aimee's note - We had some friends over for dinner this weekend and James made this. I didn't try it, but everyone who did said it was spicy but that it was really good. Lots of good flavor.
Thursday, September 18, 2008
French Toast Strata
4 cups day-old French or Italian bread, cut into 3/4-inch cubes
1/3 cup golden raisins
1 package (3 ounces) cream cheese, cut into cubes
3 eggs
1-1/2 cups milk
1/2 cup maple-flavored pancake syrup
1 teaspoon vanilla
2 tablespoons sugar
1 teaspoon ground cinnamon
Additional maple-flavored pancake syrup (optional)
Spray 11X7-inch baking dish with nonstick cooking spray. Place bread cubes in even layer in prepared dish; sprinkle raisins and cream cheese evenly over bread.
Beat eggs in medium bowl with electric mixer at medium speed until blended. Add milk, 1/2 cup pancake syrup and vanilla; mix well. Pour egg mixture evenly over bread mixture. Cover; refrigerate at least 4 hours or overnight.
Preheat oven to 350°F. Combine sugar and cinnamon in small bowl; sprinkle evenly over strata.
Bake, uncovered, 40 to 45 minutes or until puffed, golden brown and knife inserted into center comes out clean. Cut into squares and serve with additional pancake syrup.
Aimee's note - James calls this dessert. Also we prefer it without the raisins and with more cream cheese. I have made this when I only refridgerated it for half an hour and it seemed fine.
1/3 cup golden raisins
1 package (3 ounces) cream cheese, cut into cubes
3 eggs
1-1/2 cups milk
1/2 cup maple-flavored pancake syrup
1 teaspoon vanilla
2 tablespoons sugar
1 teaspoon ground cinnamon
Additional maple-flavored pancake syrup (optional)
Spray 11X7-inch baking dish with nonstick cooking spray. Place bread cubes in even layer in prepared dish; sprinkle raisins and cream cheese evenly over bread.
Beat eggs in medium bowl with electric mixer at medium speed until blended. Add milk, 1/2 cup pancake syrup and vanilla; mix well. Pour egg mixture evenly over bread mixture. Cover; refrigerate at least 4 hours or overnight.
Preheat oven to 350°F. Combine sugar and cinnamon in small bowl; sprinkle evenly over strata.
Bake, uncovered, 40 to 45 minutes or until puffed, golden brown and knife inserted into center comes out clean. Cut into squares and serve with additional pancake syrup.
Aimee's note - James calls this dessert. Also we prefer it without the raisins and with more cream cheese. I have made this when I only refridgerated it for half an hour and it seemed fine.
Tuesday, September 9, 2008
No Bake Cookies
This recipe came from my Parker-Egin cookbook and was submitted by Bron Orr.
2 c. sugar
1 cube of butter or margarine
1/2 c. milk
2 1/2 Tbsp. cocoa
3 1/2 c. oatmeal (quick oats or regular)
1 tsp. vanilla
1/2 c. peanut butter
Combine the first 4 ingredients in saucepan and boil for 1 1/2 min.
Remove from heat, then add last 3 ingredients. Drop by spoonfuls onto wax paper and let cool.
2 c. sugar
1 cube of butter or margarine
1/2 c. milk
2 1/2 Tbsp. cocoa
3 1/2 c. oatmeal (quick oats or regular)
1 tsp. vanilla
1/2 c. peanut butter
Combine the first 4 ingredients in saucepan and boil for 1 1/2 min.
Remove from heat, then add last 3 ingredients. Drop by spoonfuls onto wax paper and let cool.
Sunday, August 31, 2008
Bread 2 Loaves
Combine 1/2 C milk and 1/2 C water, scald and let stand.
1 C “almost hot” water, add to this 1/2 tsp salt and 1/2 tsp sugar and 1 Tbls yeast, stir and let stand.
In mixing bowl, mix 1 egg, 1/2 tsp salt, 2 Tbls oil, 1/4 C sugar and ½ C potato flakes. Add yeast mixture, then, slowly add scalded milk/water, (slowly enough not to cook the eggs). Add 6 cups flour, knead dough 15 minutes with kitchen aid, cover, let rise. Punch down with greased hands. Shape into 2 loaves, put into greased loaf pans, cover and let rise. Bake at 350 degrees for 30 minutes. Turn onto cooling rack, butter tops and let cool.
This can be done with all white, all wheat, or a combination of both. It takes a time or two to work out exactly how it will work best for you. I like a combination, but my favorite is with whole Spelt flour (not wheat). But if you try it, just make it your own way, this just gives you a basic idea.
Combine 1/2 C milk and 1/2 C water, scald and let stand.
1 C “almost hot” water, add to this 1/2 tsp salt and 1/2 tsp sugar and 1 Tbls yeast, stir and let stand.
In mixing bowl, mix 1 egg, 1/2 tsp salt, 2 Tbls oil, 1/4 C sugar and ½ C potato flakes. Add yeast mixture, then, slowly add scalded milk/water, (slowly enough not to cook the eggs). Add 6 cups flour, knead dough 15 minutes with kitchen aid, cover, let rise. Punch down with greased hands. Shape into 2 loaves, put into greased loaf pans, cover and let rise. Bake at 350 degrees for 30 minutes. Turn onto cooling rack, butter tops and let cool.
This can be done with all white, all wheat, or a combination of both. It takes a time or two to work out exactly how it will work best for you. I like a combination, but my favorite is with whole Spelt flour (not wheat). But if you try it, just make it your own way, this just gives you a basic idea.
Col. Sanders Cole Slaw
2/3 C sugar 2/3 C Miracle Whip
2T + 1t oil 2T chopped onion
2 T + 1 t vinegar 4T shredded carrot
¾ t salt 4 C shredded cabbage
Mix sugar, oil, vinegar & Miracle Whip. Add to cabbage, carrot, onion & salt mixture, chill.
I got this recipe for Beth from Andi. I hope I got it right, thanks Andi
2/3 C sugar 2/3 C Miracle Whip
2T + 1t oil 2T chopped onion
2 T + 1 t vinegar 4T shredded carrot
¾ t salt 4 C shredded cabbage
Mix sugar, oil, vinegar & Miracle Whip. Add to cabbage, carrot, onion & salt mixture, chill.
I got this recipe for Beth from Andi. I hope I got it right, thanks Andi
Friday, August 29, 2008
Shepherds Pie
This is the way I make shepherds pie, but I know Lynsey makes it a different and very delicious way. There are so many options with this.
1 can corn
1 can green beans
1 lb. hamburger, browned
1 can tomato sauce or 1 can diced tomatoes
4-5 potatoes, cooked and mashed
grated cheese
salt (or seasoned salt) and pepper
In a baking dish (last time I used 8x11 but sometimes I use 9x13 and sometimes I use my casserole dish, so whatever works) combine corn and green beans and sprinkle salt & pepper to taste. Mix tomato sauce into hamburger then cover corn and green beans with hamburger mixture. Layer mashed potatoes on top of hamburger. Bake in 350 oven for 30 min. or till bubbly. Add cheese for last 10 min.
1 can corn
1 can green beans
1 lb. hamburger, browned
1 can tomato sauce or 1 can diced tomatoes
4-5 potatoes, cooked and mashed
grated cheese
salt (or seasoned salt) and pepper
In a baking dish (last time I used 8x11 but sometimes I use 9x13 and sometimes I use my casserole dish, so whatever works) combine corn and green beans and sprinkle salt & pepper to taste. Mix tomato sauce into hamburger then cover corn and green beans with hamburger mixture. Layer mashed potatoes on top of hamburger. Bake in 350 oven for 30 min. or till bubbly. Add cheese for last 10 min.
Tuesday, August 26, 2008
Taco Soup
1 lb. ground beef
1/4 c chopped onion
1 can tomato sauce + 1 can water
1 can diced tomatoes with juice
1 can kidney beans, rinsed and drained
1 can corn with juice
1 7 oz can green chiles
1 tsp chile powder
1/2 tsp cumin
In a 3 qt sauce pan (or bigger) brown hamburger and onion. Add remaining ingredients and cook till heated through. Serve with shredded cheese, sour cream, and tortilla chips or Fritos.
1/4 c chopped onion
1 can tomato sauce + 1 can water
1 can diced tomatoes with juice
1 can kidney beans, rinsed and drained
1 can corn with juice
1 7 oz can green chiles
1 tsp chile powder
1/2 tsp cumin
In a 3 qt sauce pan (or bigger) brown hamburger and onion. Add remaining ingredients and cook till heated through. Serve with shredded cheese, sour cream, and tortilla chips or Fritos.
Monday, August 25, 2008
Chocolate Chip Cookies
Original Nestlé Toll House Chocolate Chip Cookiesthe best chocolate chip cookie recipe I've ever found
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) chocolate chips
1 cup chopped nuts (opt.)
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE at 375 for 9 to 11 minutes or until golden brown.
Aimee's note- I usually have to add 1/2 c of flour and then they are perfect.
Thursday, August 21, 2008
Light as a Feather Pancakes
This recipe is from a cookbook that Ellen got for her birthday. She helped me make these for breakfast the other day and they were good.
1 c flour
1 T sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg, beaten
1 c buttermilk
2 T oil
Put dry ingredients in a bowl and mix. Combine egg, milk, and oil in another mixing bowl and beat with whisk until ingredients are well mixed. Add egg mixture to flour mixture and stir until dry ingredients are wet. The batter should be somewhat lumpy, not smooth. Cook pancakes on a griddle or skillet. To check if the griddle or skillet is ready, carefully sprinkle a few drops of water on the surface. The water will dance across the surface when the griddle is hot enough. Cook over medium heat until pancakes have slightly bubbly surgaces and the edges are slightly dry (about 2 min.) Turn over and cook until bottoms are golden brown (2 min. more).
Aimee's note - I triple this recipe for our family and it is just enough to feed all of us. Yes I am intentionally putting a dinner label on this. We have pancakes for supper way more often than we do for breakfast.
1 c flour
1 T sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg, beaten
1 c buttermilk
2 T oil
Put dry ingredients in a bowl and mix. Combine egg, milk, and oil in another mixing bowl and beat with whisk until ingredients are well mixed. Add egg mixture to flour mixture and stir until dry ingredients are wet. The batter should be somewhat lumpy, not smooth. Cook pancakes on a griddle or skillet. To check if the griddle or skillet is ready, carefully sprinkle a few drops of water on the surface. The water will dance across the surface when the griddle is hot enough. Cook over medium heat until pancakes have slightly bubbly surgaces and the edges are slightly dry (about 2 min.) Turn over and cook until bottoms are golden brown (2 min. more).
Aimee's note - I triple this recipe for our family and it is just enough to feed all of us. Yes I am intentionally putting a dinner label on this. We have pancakes for supper way more often than we do for breakfast.
Chicken and Rice
This is Anne's favorite.
5-8 pieces of chicken, I use drumsticks and thighs but just about anything works
1 1/2 c rice
1 1/2 c water
1 can cream of mushroom or cream of chicken soup
Combine the rice, water, and soup in a 9x13 baking dish then put the chicken pieces in it. Cover with foil and bake at 350 for about 90 min. or till chicken is done.
5-8 pieces of chicken, I use drumsticks and thighs but just about anything works
1 1/2 c rice
1 1/2 c water
1 can cream of mushroom or cream of chicken soup
Combine the rice, water, and soup in a 9x13 baking dish then put the chicken pieces in it. Cover with foil and bake at 350 for about 90 min. or till chicken is done.
Monday, August 18, 2008
Peach Cobbler
I love this recipe because you cook it in the Microwave!!
one 16oz can Peaches
1/2 Cup of Oatmeal (Quick oats if you have them)
1/2 Cup of Flour
2/3 Cup Brown Sugar
1/3 Cup Butter(softened or melted)
3/4 tsp. Cinnamon
3/4 tsp. Nutmeg
Pour can of peaches in 8x8 pan. In a small bowl combine the oatmeal, flour, brown sugar, butter, cinnamon and nutmeg. Then put on top of the peaches in the 8x8 pan. Bake in MICROWAVE on high for 8 minutes. Enjoy!!
Saturday, August 16, 2008
Crock Pot Chicken
I got this recipe from Dixie, who got it from Lisa.
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 8 oz. pckg cream cheese
1 pckg dry italian dressing mix
Put everything in and let it cook for a long time. Serve over rice or egg noodles.
When I made this I actually used 5 chicken breasts and added 1 can of water. I didn't have any italian dressing stuff so I put in a package of dry onion soup mix and it was really good.
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 8 oz. pckg cream cheese
1 pckg dry italian dressing mix
Put everything in and let it cook for a long time. Serve over rice or egg noodles.
When I made this I actually used 5 chicken breasts and added 1 can of water. I didn't have any italian dressing stuff so I put in a package of dry onion soup mix and it was really good.
Dad's Authentic Key Lime Pie
One 14-ounce can of sweetened condensed milk
4 egg yolks
1/2 cup key lime juice
One 9-inch baked pie shell(or grahm cracker crust)
Whisk the egg yolks into the condensed milk. Add lime juice a little bit at a time, stirring until mixture starts to thicken. Scrape into the pie shell. Bake for 15 minutes at 350 degrees. Place in the fridge for it to set and chill.
Some people like to put meringu on top, and some like to put whipped cream on top. I prefer whipped cream(home made if possible).
Heidi's note- This pie is way yummy, and it tastes even better the next day. It does not store well though, so eat within two days. Keep refridgerated.
4 egg yolks
1/2 cup key lime juice
One 9-inch baked pie shell(or grahm cracker crust)
Whisk the egg yolks into the condensed milk. Add lime juice a little bit at a time, stirring until mixture starts to thicken. Scrape into the pie shell. Bake for 15 minutes at 350 degrees. Place in the fridge for it to set and chill.
Some people like to put meringu on top, and some like to put whipped cream on top. I prefer whipped cream(home made if possible).
Heidi's note- This pie is way yummy, and it tastes even better the next day. It does not store well though, so eat within two days. Keep refridgerated.
Thursday, August 14, 2008
Cloud Biscuits
2 c flour
1 T sugar
4 tsp baking powder
1/2 tsp salt
1/2 c shortening (I like to use softened margarine)
1 beaten egg
2/3 c milk
Cut shortening into flour. Add rest of ingredients. Roll out 3/4 inch thick, and cut out biscuits. A regular size canning ring is just the right size. Bake at 375 for 10 to 15 minutes.
1 T sugar
4 tsp baking powder
1/2 tsp salt
1/2 c shortening (I like to use softened margarine)
1 beaten egg
2/3 c milk
Cut shortening into flour. Add rest of ingredients. Roll out 3/4 inch thick, and cut out biscuits. A regular size canning ring is just the right size. Bake at 375 for 10 to 15 minutes.
Tuesday, August 12, 2008
Potato Soup
1 1/2 c chicken broth
2 c milk or light cream
3 T margarine or butter
3 T flour
4 medium potatoes peeled and cut into chunks
sliced carrots
onion finely chopped
1/4 tsp salt
1/8 tsp pepper
In a saucepan melt margarine or butter. Stir in flour, salt and pepper. Add milk and chicken broth all at once. Cook and stir till slightly thickened and bubbly. Add potatoes, carrots and onions and cook till vegetables are done. Add more salt or pepper if desired.
2 c milk or light cream
3 T margarine or butter
3 T flour
4 medium potatoes peeled and cut into chunks
sliced carrots
onion finely chopped
1/4 tsp salt
1/8 tsp pepper
In a saucepan melt margarine or butter. Stir in flour, salt and pepper. Add milk and chicken broth all at once. Cook and stir till slightly thickened and bubbly. Add potatoes, carrots and onions and cook till vegetables are done. Add more salt or pepper if desired.
Applesauce Cake
1 quart applesauce or other blended fruit (peaches, pears)
4 tsp baking soda
1 tsp salt
4 c flour
1 c oil
2 c sugar
1 tsp cloves (opt)
1 tsp nutmeg
2 tsp cinnamon
It is really fun to put the baking soda in the applesauce and let it sit for a few minutes. It's quite surprising.
Mix ingredients in order given. Bake at 350 for 35-40 min.
4 tsp baking soda
1 tsp salt
4 c flour
1 c oil
2 c sugar
1 tsp cloves (opt)
1 tsp nutmeg
2 tsp cinnamon
It is really fun to put the baking soda in the applesauce and let it sit for a few minutes. It's quite surprising.
Mix ingredients in order given. Bake at 350 for 35-40 min.
Monday, August 11, 2008
Oven-Fried Pork Chops
This is from my Better Homes and Gardens cookbook, and we love it
4 pork chops
2 T margarine or butter melted
1 beaten egg
2 T milk
1/4 tsp pepper
1 c herb-seasoned stuffing mix crushed or italian style bread crumbs
Pour margarine or butter into a 9x13 baking pan. Combine egg, milk, and pepper. Dip chops into egg mixture. Coat with crumbs and place in pan. Bake at 425 for 10 min. then turn chops over. Bake about 10 min more or till meat is no longer pink and juices run clear.
4 pork chops
2 T margarine or butter melted
1 beaten egg
2 T milk
1/4 tsp pepper
1 c herb-seasoned stuffing mix crushed or italian style bread crumbs
Pour margarine or butter into a 9x13 baking pan. Combine egg, milk, and pepper. Dip chops into egg mixture. Coat with crumbs and place in pan. Bake at 425 for 10 min. then turn chops over. Bake about 10 min more or till meat is no longer pink and juices run clear.
Pizza Crust
I got this recipe out of my Newdale cookbook that I got as a wedding gift from Dad's cousin Carol who lives in Newdale. I make pizza probably twice a month, and this crust is really simple. I've adapted the recipe just a little bit, and it is so simple it would really be hard to mess it up.
Pizza Crust
1 T yeast
1 c warm water
1 tsp. salt
2 T oil
1 T sugar
2.5 - 3 c flour
Dissolve yeast in warm water. Add salt, oil, sugar, and flour. The original recipe only calls for 2 c flour, but that never seems to be enough for me. Mix then knead till not sticky anymore. This is enough dough for one pizza. Roll dough onto pizza stone then poke with a fork to keep any large bubbles from forming. Bake at 375 for about 12 min. Remove from oven and add whatever toppings you want. Then bake for another 10 min, or till toppings are done.
Pizza Crust
1 T yeast
1 c warm water
1 tsp. salt
2 T oil
1 T sugar
2.5 - 3 c flour
Dissolve yeast in warm water. Add salt, oil, sugar, and flour. The original recipe only calls for 2 c flour, but that never seems to be enough for me. Mix then knead till not sticky anymore. This is enough dough for one pizza. Roll dough onto pizza stone then poke with a fork to keep any large bubbles from forming. Bake at 375 for about 12 min. Remove from oven and add whatever toppings you want. Then bake for another 10 min, or till toppings are done.
Mom's Hot Chocolate Cake
I thought I'd start our recipe blog off with a classic! Thanks, Mom, for all the countless times you've made this for us. What a great tradition you started for us.
Hot Chocolate Cake
2 c flour
2 c sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 c cocoa
2 sticks margarine/butter melted (Mom prefers 1 1/2 to 1 2/3 sticks)
1 c water
2 eggs
2/3 c milk with 2 T vinegar to sour milk
Mix dry ingredients in one bowl and wet in another, then mix all together. Bake at 350 for 35 min.
Hot Chocolate Cake
2 c flour
2 c sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 c cocoa
2 sticks margarine/butter melted (Mom prefers 1 1/2 to 1 2/3 sticks)
1 c water
2 eggs
2/3 c milk with 2 T vinegar to sour milk
Mix dry ingredients in one bowl and wet in another, then mix all together. Bake at 350 for 35 min.
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