Sunday, December 28, 2008
Sunday, December 14, 2008
4 cups sugar
1 cup Karo (white)
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper. Cool the candies on racks completely.
Friday, December 12, 2008
4 quarts popped popcorn
1 pound candy-coated chocolate pieces
1 cup peanuts
1/3 cup vegetable oil
1/2 cup butter
1 pound marshmallows (or half marshmallows and half caramels)
Mix popcorn, M&Ms, and peanuts in large bowl.
Heat oil, butter, and marshmallows in pan until melted. Pour over popcorn and blend together with heavy spoon or hands.
Spray Bundt cake pan with vegetable spray. Press mixture lightly into pan and refrigerate until cool.
To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.
Wednesday, December 10, 2008
Combine sugar, milk and salt in thick saucepan. Place over moderate heat, stirring until sugar dissolves.
Monday, December 8, 2008
Mix well. Make into small balls. Chill thoroughly.
In top of double boiler melt:
Saturday, December 6, 2008
In a large heavy kettle, combine the sugar, butter and the milk and cook the mixture over moderate heat, stirring, until it comes to a full boil. Boil for 5 minutes. Remove the kettle from the heat, stir in quickly the milk chocolate, the chocolate chips, marshmallow cream, vanilla and the salt, and stir the mixture until it is combined thoroughly. Fold in pecans.
Friday, November 14, 2008
1/2 pint heavy cream
7 ounces semisweet organic chocolate
2 large brown egg yolks
3 tablespoons brandy (or peppermint schnapps is ok too)
4 teaspoons butter
In a thick-bottomed pot, heat the cream until near boiling. Remove and set aside for 1 minute before adding chocolate. Stir in until melted and smooth. Once melted, stir in egg yolks and brandy. Cool slightly, add butter and stir until smooth and shiny. Pour into individual serving pots.
Wednesday, November 12, 2008
3 c rolled oats
1 c slivered almonds
1 c pecan halves or cashews (high fat nuts)
3/4 c shredded coconut
1/4 c plus 2 T dark brown sugar
1/4 c plus 2 T maple syrup
1/4 c vegetable oil
3/4 teaspoon salt
1 c raisins or dried cranberries
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins/dried cranberries and mix until evenly distributed.
Tuesday, November 11, 2008
2 egg yolks
2 c. brown sugar
1 c. vegetable oil
1 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
2 c. cooked pumpkin
3 c. flour
Beat egg yolks, brown sugar and oil together until smooth. Add pumpkin and dry ingredients. Mix well. Bake at 350 degrees for 12 minutes. Cool. Fill with filling.
2 tsp. vanilla
4 tbsp. flour
2 egg whites, unbeaten
2 tbsp. milk
1 1/2 c. butter or shortening
1 box confectioners' sugar (1 lb.)
Mix together & chill until needed.
Sunday, November 9, 2008
1/2 tsp dill pickle relish
2 tbs finely grated onion (I run mine through the microplane)
1 tbsp whole mustard
1/2 tsp vinegar
dash of cayenne
6 hard boiled eggs
Slice hard boiled eggs in half. Remove yolk and mash in a bowl and add remaining spices.
Spoon egg yolk mixture into egg whites. Chill for an hour or overnight and serve.
Friday, November 7, 2008
1 bag of pre-washed spinach
1 c chopped apples
1/2 c chopped red onions
1/2 c chopped pecans
1/4 c craisins (dried cranberries)
4 sticks of bacon crumbled (reserve grease)
1/4 c crumbled blue cheese
6 T olive oil
1 T dijon mustard
1 T brown sugar
Salad Dressing Prep:
In a heat safe bowl combine 2 T bacon grease with brown sugar. Stir until sugar desolves and add dijon mustard. Slowly whisk in olive oil until frothy dressing is ready. Reserve to toss with salad.
Poor salad dressing in the bottom of a large wooden bowl. Add apples, pecans and onions. Top with spinach, blue cheese crumbles, craisins, and bacon. Toss before serving (by leaving the dressing on the bottom the salad will not wilt before serving)
Wednesday, November 5, 2008
1 (4-5 lb.) pkg. turkey breast half
1 (6 oz.) Stove Top stuffing mix for turkey, prepared using ale instead of water
1 med. apple, chopped
1/2 c. chopped pecans
1/4 c. chopped onions
1 ale (for stuffing prep)
Preheat oven to 325 degrees. Rinse turkey; pat dry. With knife, loosen lining under skin leaving all but one edge attached. Toss stuffing with remaining ingredients in large bowl. Spoon into pocket under loosened skin. Secure opening with toothpicks. Place, skin side up, in shallow roasting pan. Roast 1 1/2 hours. Baste with pan drippings; cover loosely with foil. Roast an additional 45-60 minutes. Let stand 10 minutes before serving.
Monday, November 3, 2008
1 lb of red potatoes
1 stick of butter (1/4 c)
1 stick of cream cheese (8 ounces)
1/2 c heavy cream
1 T salt
2 T white pepper
1 HEAD of Garlic
2-3 T olive oil
Cut the top off a head of garlic. Place it in foil and coat with Olive Oil. Wrap into a foil baseball and place in a 375 degree oven for 15-20 minutes. You'll smell it when it's done. Squeeze the warm, light brown garlic out of the skins on to a dish and mash them with a fork then reserve it until later.
Boil pototoes (cut larger ones in half or chunks) until fork tender. Drain and mash. Add butter and cream cheese and stir. Add garlic and seasonings. Stir in cream slowly until your potatoes are the consistancy you like them.
Saturday, November 1, 2008
1 Roasted Chicken, shredded
1 Bunch of Cilantro (1/2 coup)
6 c Chicken Stock
1/2 Yellow Onion cut into thin slices
1 c Bean Sprouts
2 c Egg Noodles
3 Green Onions, chopped
1 clove garlic, minced
Bring chicken stock up to a simmer in a pot. Add yellow onion, garlic, and shredded chicken meat. Simmer 10-12 minutes. Stir in egg noodles, lime juice and simmer until noodles are soft. Add bean sprouts and green onions. Serve while green onions and sprouts are still crisp
Friday, October 31, 2008
1 (8 oz.) cream cheese
1 c. powdered sugar
4 tbsp. butter
1/2 tsp. vanilla
Let cheese and butter soften while cake cools. Beat in sugar and vanilla. Refrigerate until needed to spread on cooled cake.
PUMPKIN ROLL CAKE
1 c. canned pumpkin
1 c. sugar
1 tsp. lemon juice
3/4 c. flour (sift once before measuring)
1/2 tsp. salt (optional)
2 tsp. cinnamon
1 tsp. ginger
1 tsp. baking powder
1 c. nuts, chopped
Beat eggs, pumpkin, sugar and lemon juice until sugar dissolves. Sift in dry ingredients. Pour into greased and floured sheet cake pan (10 x 15 x 1/2 inch). Sprinkle with nuts. Bake at 370 degrees for exactly 15 minutes. Loosen edges with knife and turn out immediately onto cloth that has been dusted with powdered sugar (place cloth sugar-side down over cake in pan, hold tightly over pan and flip over). Roll as for jellyroll using cloth to ease hot cake into curl (nuts will be on outside of roll). Roll cloth and cake together, then place on rack to cool. When cool, unwrap and unroll cake, spread with filling, and re-roll cake. Wrap in plastic wrap and refrigerate for several hours. Slice thinly after filling is set.
Thursday, October 30, 2008
4 single chicken breasts (or cut-up broiler, fryer)
1/4 c. all-purpose flour
Salt and ground black pepper
2 tbsp. butter
1/2 c. maple syrup
1/2 tsp. dried thyme
1/4 tsp. dried sage
1 onion, peeled and sliced
Rinse chicken and pat dry. Dredge in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces quickly on both sides over medium high heat. Pour maple syrup over chicken. Sprinkle with thyme, and sage. Arrange onion slices atop chicken. Pour 1/2 cup water into the bottom of casserole. Bake uncovered, in 350-degree oven for 50 to 60 minutes or until tender, basting chicken occasionally with pan juices
Wednesday, October 29, 2008
1 clove garlic, minced
1 tbsp. chopped onion
1 1/2 lb. pork tenderloin
Salt and pepper
1 tbsp. flour
1 tbsp. butter
1 tbsp. olive oil
3/4 c. chicken stock
1 tbsp. coarse grained Dijon mustard
2 tbsp. honey
Slice pork diagonally and flatten slightly. Sprinkle meat with salt and pepper and coat lightly with flour. Heat butter and oil over medium high heat. Add pork and cook until browned on each side.
Remove pork and keep warm. Add garlic and onion to pan and cook for 1 minute. Stir in remaining ingredients and heat to boiling. Boil rapidly to reduce by one half. Return meat to pan, turning to coat with sauce.
Tuesday, October 28, 2008
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
Preheat oven to 400°F. Using a strong chef's knifecut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan. Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter and some brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned.
Monday, October 27, 2008
4 roma tomatoes (sliced)
1 package cherry tomatoes
1 yellow onion (sliced)
2 cloves garlic
fresh basil (to taste)
Olive Oil (2 T or so)
Salt and Pepper
Crushed Red Pepper
1/2 c heavy cream
4 c chicken broth
Place tomatoes, onion and garlic on a baking sheet and coat with olive oil and salt/pepper. Broil until roasted tomatoes are tender. Combine all other ingredients in a stock pot and bring to a simmer. Blend with a hand blender.
I serve with grilled cheese sandwiches which I cut with a cookie cutter into bats or tombstones.
Sunday, October 26, 2008
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
In a large potover low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted.
Garnish with sour cream or cheese and green onions or bacon if serving formally.
1 jar rasberry preserves
1 bag whole cranberries
1-2 T freshly grated ginger
1/4 c apple or orange juice
1 T orange or lime rind
2 apples (diced)
Directions: Place cranberries and apples in the food processor. Blend until the consistancy of pickle relish. Stir in ginger, rinds and rasberry preserves. Add apple juice until the consistancy that you like. Store in an air-tight container in the fridge *up to 6 days* or freezer.
Originally this recipe it called for OJ and orange rind...but I'm allergic so I adapted it
If your cranberries are very bitter...you might need to add a tablespoon or two of sugar.
I make this recipe at least two days before I want it. It gets better with time...plus it saves on the amount of things you do on an actual holiday!
Saturday, October 25, 2008
But Thanksgiving... we'll still be doing it justice...don't you worry.
Things to look forward to this month?
Allie's Famous Sausage & Apple Sourdough Stuffing (it's not like Grandma used to make)
Giblet Gravy (it is like Grandma used to make)
Allie's Garlic Mashed Potatoes
Aunt Penny's Old Fashioned Cranberry Relish
Green Bean Casserole... all the yum... none of the cans
Deviled Eggs with a Twist
Darlene's Damn Good Yeast Rolls
Gerty's Sweet Potatoes
Coconut Cream Pie
Brandy Pecan Pie
But, it gets better... I'm taking requests. If you need a Thanksgiving recipe and you think I might have it... please leave a request in the comments.
Wednesday, October 22, 2008
1/4 c milk
1/4 c applesauce- CHUNKY
1 c Bisquick
dash of cinnamon
Directions: Mix ingredients together. Add a dollop of butter to a frying pan and let it melt. Pour pancake batter on top. Wait until bubbles appear and then flip the pancake. Cook until done.
This recipe is rather small it makes about 4 pancakes (enough for Baby and Me). I recommend upgrading the quantities if you are making this for more than 1 adult and 1 baby.
Monday, October 20, 2008
Sunday, October 19, 2008
Friday, October 17, 2008
4 slices bacon
2 large leeks, white part only, cleaned, thinly sliced
1 medium onion, diced
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons flour
3 cups chicken broth
2 cups diced potatoes
2 cups half-and-half or whole milk
1 tablespoon fresh chopped parsley
salt and pepper, to taste
fresh chopped parsley or thinly sliced green onion tops
Cook bacon in a large saucepan over medium heat until almost crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 teaspoon of the drippings off. Add leeks and diced onion along with butter and oil. Cook the mixture, stirring, until leeks are tender, about 10 minutes. Sprinkle flour over the onion mixture and blend in. Stir in chicken broth and potatoes. Cook stirring, until thickened. Cover and simmer over low heat until potatoes are tender, about 15 minutes, stirring occasionally. Stir in half-and-half or cream and heat through. Add the chopped parsley and salt and pepper to taste. Garnish with the crumbled bacon and fresh chopped parsley or thinly sliced green onion tops.
Wednesday, October 15, 2008
1 teaspoon olive oil
1/2 medium onion, thinly sliced
1 small green bell pepper, thinly sliced
1 clove garlic, chopped
1 teaspoon paprika
1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved
1/2 cup red wine
1 teaspoon dried oregano
1 teaspoon tomato puree
1 teaspoon sugar
salt and pepper to taste
Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika. Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. Just before serving, stir in the sugar, and season with salt and pepper.
Monday, October 13, 2008
2 sweet potatoes
2 ounces cream cheese (cubed)
2 tablespoons milk
1 tablespoon brown sugar
1 dash cinnamon
fresh ground pepper, to taste
Heat oven to 375 degrees. Line baking pan or cookie sheet with foil. Spray foil with cooking spray. Cut potatoes in half. Sprinkle with sea salt and place cut side down on prepared pan. Bake 30 minutes or until potato is tender. Holding potato in a cooking mitten, scoop out center in put into bowl, leaving a 1/4 inch thick shell. Add cheese, cream, sugar, cinnamon and pepper. Mash with a potato masher until will blended. Sprinkle inside of shells very lightly with sea salt, if desired. Spoon potato mixture evenly between 4 shells. Bake 8 to 10 minutes or until potatoes are heated throughout.
Saturday, October 11, 2008
1 butternut squash, peeled
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Saturday, October 4, 2008
30 oz nonfat ricotta cheese
1 lb canned pumpkin
5 eggs; or 3 eggs & 4 whites
5/8 cup flour
1 1/4 cups dark brown sugar
1/4 cup honey
1/4 cup sugar
1 large pinch cinnamon
1 large pinch allspice
1 large pinch cloves
1 large pinch nutmeg
graham cracker crumbs for optional topping
graham cracker crust of your choice for the bottom
Set oven at 400 degrees. Mix all ingredients with beaters. Bake in lightly greased springform pan (dusted with graham cracker crumbs, optional) for 1 hour and 10 minutes, until knife inserted in the center comes out clean. Let cool on a rack, then chill for at least 3 hours.
Due to the requestful nature of this recipe, I didn't have time to make it. So here it is but without a picture.
Tuesday, September 30, 2008
1 gallon whole milk or skim (1 gal. whole milk = about 1lb cheese)
white vinegar or fresh lemon juice
a large colander lined with fine cheesecloth
a large pot
Put the milk in a large, non-reactive sauce pan and heat slowly to 200 degrees, stirring to prevent it scorching on the bottom. When the milk is hot enough, add about 1/4 cup of vinegar or lemon juice (I always use vinegar because I'm allergic to lemon).
If the milk is really at 200 degrees, it will instantly curdle, if this does not happen, keep heating. It is not necessary to continue heating once the reaction occurs, however, you will want to let it sit for a few minutes, with an occasional stir.
Place your lined colander in the sink, drain open please, and carefully pour the entire contents (DO NOT skim anything off) of the pot into it.
Assuming that all goes well, allow the ricotta to drain and cool until you can handle the cheesecloth comfortably. Gather the ends of the cloth up and tie into a bag which must be suspended over the sink until it stops dripping. (I hang it from the faucet, it usually takes an hour)
You can add a bit of salt if you like. Of, if the cheese is to be used in a desert, add a little cream and mix in well to make a richer product.
If you are not going to use the cheese immediately, pack into a container and either refrigerate or freeze.
Monday, September 29, 2008
Sunday, September 28, 2008
1/3 cup whole milk
4 large egg whites
Tuesday, September 23, 2008
Thursday, September 18, 2008
Wednesday, September 17, 2008
Directions: Split each Pita in half to make a thinner selection and then cut each round into 6 pieces. Mist with Olive oil and sprinkle on salt and cayenne pepper.
Place in 400 degree oven for 10-15 minutes until crispy and golden brown.
Tuesday, September 16, 2008
1.5 lbs. carrots, cut into 2 inch long sticks.
1/2 Tsp. salt
1/2 Cup brown sugar
2 TBSP Good Sh*t Seasoning (or 1 Tsp. seasoned salt)
1/4 Cup butter
Peel the carrots, and cut into sticks. Heat 1 inch water to boiling in the saucepan over high heat. Add the carrots and salt. Cover, reduce heat, and simmer 12 to 15 mins or until carrots are tender when pierced with a fork.
Monday, September 15, 2008
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1 can artichoke hearts
Preheat oven to 350 degrees. Mix all ingredients in a bowl, put in 9×9 inch baking pan. Bake for 30 minutes or until bubbly and lightly browned on top.
Sunday, September 14, 2008
3 cups chopped apples
2 cups JET-PUFFED Miniature Marshmallows
1 cup thin celery slices
1/2 cup PLANTERS Walnut Pieces
1/2 cup MIRACLE WHIP Dressing
Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.
Friday, September 12, 2008
In a large pot, sauté onion & carrot in the butter. Reduce pan to medium low heat and add can of soup (undiluted) to pot and stir. Add cheese and stir until thoroughly melted. Add milk and whisk until smooth. Add the broccoli and stir. Simmer until bubbly.
Thursday, September 11, 2008
1 3/4 cups sugar
Preheat oven to 350 degrees F.
Wednesday, September 10, 2008
Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).
Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!). Pour into a greased aluminum foil-lined 8-inch square pan.
Tuesday, September 9, 2008
4 lean boneless pork loin chops
3 tablespoons red wine vinegar
1/3 cup reduced-sodium chicken broth
Monday, September 8, 2008
Cook meat, onion and garlic until done. Drain. Add seasonings, tomato sauce, corn & crushed tomatoes. Simmer covered for 10 minutes. Stir in rice. Cool.
Sunday, September 7, 2008
Saturday, September 6, 2008
2 1/2 (lb.) chicken wings
1 can (4-oz.) ORTEGA Diced Green Chiles
1/2 cup barbecue sauce
1/2 cup honey
1 teaspoon chili powder
1/4 teaspoon cumin
Friday, September 5, 2008
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano
Thursday, September 4, 2008
2 tablespoons olive oil
2 lbs large shrimp, peeled and deveined,if desired (21 to 25 per pound)
3 tablespoons unsalted butter
4 cloves garlic, minced or pressed through garlic press
2 tablespoons lemon juice
1 tablespoon dry white wine
2 tablespoons minced fresh parsley leaves
1 pinch cayenne
ground black pepper
Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl.Return pan to heat and repeat process with remaining oil and shrimp. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and wine. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet.Toss to combine; serve immediately.
Wednesday, September 3, 2008
1/4 cup French's Yellow Mustard
1/4 cup Whole Grain Mustard
1/2 cup Honey
1 tablespoon rice wine vinegar (leave out if using for dip)
1 dash kosher salt or sea salt
1/2 tsp cayenne pepper
Mix together in a bowl, cover tightly and chill.
Tuesday, September 2, 2008
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme
Combine all ingredients in a bowl until well-mixed. Store in an airtight container.
Monday, September 1, 2008
1 1/2 cups Gold Medal® all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 large banana, chopped
1/2 cup miniature semisweet chocolate chips
Maple syrup, if desired
2. Beat eggs in large bowl with wire whisk until lightly beaten. Beat in remaining ingredients except banana, chocolate chips and syrup just until smooth. Stir in banana and chocolate chips.
3. For each pancake, pour batter by slightly less than 1/2 cupfuls onto hot griddle. Cook about 1 1/2 minutes or until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Wednesday, August 27, 2008
Tuesday, August 12, 2008
2 egg whites
3/4 cup sugar
1 cup semi-sweet or milk chocolate chips
1 cup chopped pecans
1 teaspoon vanilla extract
Preheat oven to 350 degrees
Beat egg whites until frothy; gradually add sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form. Beat in vanilla.
Drop meringue by rounded teaspoonfuls onto parchment lined cookie sheets.
Place pan in oven and turn oven off. Leave overnight!! (7-8 hours)
Cool before removing from pan.
I originally got this recipe from this link and tried it.
Thursday, August 7, 2008
Saturday, August 2, 2008
Tuesday, July 29, 2008
Preheat oven to 400 degrees F (200 degrees C).
Wrap each mushroom with a strip of bacon, and secure with a toothpick. Arrange the mushrooms on a medium baking sheet.
Bake approximately 15 minutes in the preheated oven, until the bacon is evenly brown.
Tuesday, July 22, 2008
1 1/2 lb. hamburger
1 1/2 c. milk
Brown hamburger and onion. Add tomatoes, sauce, corn, olives, green pepper and seasonings and cook for about 20 minutes. Pour into well greased 8 x 12 inch baking dish or large casserole.
For Topping: Mix the milk, cornmeal, butter and salt; cook until thick. Add the eggs and cheese; e mix well and pour over meat mixture. Bake until top is browned at 350 degrees, about 45 minutes to 1 hour.
Sunday, July 13, 2008
The best way to make this consistent is to use a blender, put cream cheese, milk, Parmesan, cheese, garlic, pepper and salt in blender. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish.
Saturday, July 12, 2008
Tuesday, July 8, 2008
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Thursday, July 3, 2008
1 1/2 pounds small red-skinned potatoes
In a pot of boiling salted water, cook green beans approximately 5 to 6 minutes or until crisp tender. Remove from heat and drain. Transfer bean to a bowl of ice water and let cool. When cool, drain and cut beans in half.
In a large bowl, combine potatoes, green beans, sweet onion, and basil. Add Balsamic Vinaigrette and toss to coat. Season with salt and pepper to taste.
Monday, June 30, 2008
Preheat oven to 350 degrees. Melt butter in 9x13 pan in oven. In saucepan, mix fruit, 1/2 cup water and 1/2 cup sugar; bring to a boil. Remove from heat. (If you are truly a lazy housewife you can skip this step and use a large can of peaches. In medium bowl, mix flour, sugar, milk and melted butter. Pour fruit mixture into the 9x13 pan and pour batter over it. Bake 30 to 40 minutes until golden brown at 350 degrees.
Thursday, June 26, 2008
Sunday, June 1, 2008
The whole even was quite enjoyable but we ended up making the safe choices for food. I had yet another lockford sausage and my daughter had some garlic fries.
The food highlight. Pumpkin Fudge. Yummy. We had free samples. I'll post a link tomorrow when I get the business card out of my car.
Saturday, May 31, 2008
Heat your BBQ to a medium heat. Wash potatoes and poke with a fork and microwave them for 5 minutes. Slice them into round about 1/4 " wide.
Monday, May 26, 2008
2 8 oz packages of cream cheese
1/4 C immitation crab
1/4 C pinapple
1/4 C diced red onion
1/4 C diced green chilies
6 T water
1 package wonton wrappers
1 jar sweet and sour sauce or the recipe below
1 jar ranch dressing
1 can chipolte chillies
VERSION 1 - Crab & Cream Cheese Wontons
Mix 1 package of cream cheese with the crab and pinapple. Thin down with water until the consistancy of peanut butter. Place 1 teaspoon of mixture on to a won ton wrapper and fold closed per the wrapper directions. One all your won tons are assembled fry them in hot oil (enough to cover) until golden brown and then drain on a rack or paper towel. Serve with sweet and sour sauce (warmed up).
VERSION 2- Southwest Wontons
Mix 1 package of cream cheese with onions and diced chillies. Thin down with water until the consistancy of peanut butter. Place 1 teaspoon of mixture on to a won ton wrapper and fold closed per the wrapper directions. One all your won tons are assembled fry them in hot oil (enough to cover) until golden brown and then drain on a rack or paper towel. In a bowl combine ranch dressing and chipolte chillies. Serve with chipolte ranch dipping sauce.
Sunday, May 18, 2008
The most disappointing thing about the festival was the lack of free chocolate. In fact I'd have to say there were only about 20 chocolate booths total. Instead this might have been better named just the Oakdale Street Faire. The food selections weren't bad, we had our choice of the usual things you expect from a street faire. We both opted for the Lockford Sausage Sandwich. Mine had the works on it. It was lovely. Crisp on the outside with that pop of juicy sausage when you bite into it. It was definitely worth the $5.00 I paid for it. The chocolate on the other hand was nothing special. I had a chocolate covered strawberry that was too expensive but tasty.
We also enjoyed playing free games sponsored by the local media and companies and shopping. Highlights- The chocolate area is air conditioned by giant portable coolers that really did keep it rather cool in that section of the event despite the rest of the festival being in the direct sun and at least 100 degrees by the time we left at 11:30. There was a great car show and music. They had free things for the kids to do.
Unfortunately, none of the highlights were foodie related in my opinion.
Wednesday, May 14, 2008
1 medium red onion, cut in half and then cut into thin slices
1/2 cup cherry tomatoes (larger ones should be cut in half)
1/2 cup thinly sliced button mushrooms
3 cloves garlic (thinly sliced)
2 tablespoons butter
1 tablespoon olive oil
1/4 cup balsamic vinegar
1 teaspoon brown sugar (if tomatoes aren't sweet)
1 tables spoon fresh basil (cut into ribbons)
1/2 lb cooked farfalle pasta
In a deep skilled, melt butter into oil over a medium heat. Add all veggies and saute until fork tender (some tomatoes will pop and that is fine). Turn the head down to low and add balsamic vinegar & sugar, simmer until balsamic vinegar is slightly reduced and add cooked pasta. Stir in basil and parm. cheese to taste.
Monday, May 12, 2008
It's not offending, it's not judgmental, it's just plump and juicy like a good pin up girl or a nice cut of steak. That's how we like it around here. Sinfully tasteful.
This blog will be the home to recipes I feel like sharing and tips about cooking for gatherings. The recipes are big and filled with love just like the woman who made them. So don't get intimidated by the name save that for the flavors.