Saturday, December 8, 2007
3 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. sugar
1 1/2 tsp. vanilla
1/2 c. sour cream
You all know about combining the liquids and the solids....
Bake at 350 for 8-10 minutes. Makes about 2 dozen so I usually double or triple the recipe.
Vanilla Butter Frosting
I think this is from my Betty Crocker cookbook. I always have it out of the binder and into my most commonly used recipes binder.
1/3 c. soft butter
3 cups powdered sugar
1 1/2 tsp. vanilla
About 2 Tbsp. milk (I always put in more until it's a good consistency)
Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.
Wednesday, December 5, 2007
16 graham crackers (about 2 cups) finely ground in food processor or blender
1 can sweetened condensed milk
1 tsp. vanilla
1 cup semi-sweet chocolate chips
Mix ingredients well in bowl. Press batter into a 9x9 reall well greased and floured pan. Bake at 375 degrees for 20 - 30 minutes. Cool in pan. Invert pan onto large cutting board sprinkled with powdered sugar. Cut into squares and roll in powdered sugar.
Monday, November 19, 2007
*The seeds are shelled sunflower seeds
Bugles – Shaped like a cornucopia or Horn of Plenty, a symbol of our nation’s abundance.
Pretzels- Arms folded in prayer, a freedom sought by those who founded our country.
Candy Corn – The sacrifice of the Pilgrim’s first winter. Food was so scarce that settlers survived on just a few grains of corn.
Seeds – The promise of a future harvest one will reap only if seeds are planted and tended with diligence.
M&M’s – Memories of those who came before us to guide us to a blessed future.
Hershey Kiss – The love of family that sweetens our lives.
Sunday, October 21, 2007
Saturday, September 29, 2007
7oz stewed tomatoes
32 oz pork and beans (baked beans, Bushes original brand is great)
8 oz chili sauce
1/3 green pepper
chili powder to taste
Brown hamburger, gr pepper, and onion. Drain grease. Add remaining ingredients and heat through.
*when we make this, we puree the stewed tomatoes because the chunks are a tad chunky, and depending on who makes it, we don't always use all the tomatoes. Do it to taste.
*we also cut the onion and pepper very small - I think that is why the boys love it so much, no chunky veggies.
Friday, September 21, 2007
Well, we finally tried them today. After I blended it all up I actually got a little nervous. I thought the first few tastes might be good but I'd probably be choking it down by the end. Boy was I wrong! It was fabulous from the first sip to the last drop. My kids even asked for seconds! and Spencer thought it was yummy too! So, if you're looking for more ways to get in those veggies try this out. I love that you still have all the fiber from the veggies and fruit and are not just drinking juice. Here are a couple of links for the health benefits of kale and spinach. If you want to learn more, google has all kinds of resources.
The kids say they still prefer their "pink fruit smoothies" but I'm hoping to convince them to GO GREEN!
Thursday, September 20, 2007
I also brought pear jam but that recipe comes straight from the MCP packaging box so I won't post it here.
In a bread mixer (if you have one):
1 1/2 cups warm water
2 Tbsp yeast
1 1/2 cups luke warm milk
1/2 cup sugar
2 tsp salt
1/4 cup oil
6-7 cups bread flour
Knead until smooth and elastic (soft dough but not so soft you can't work with it) let double in bulk, split in two and shape into long loaves. Place on one greased jellyroll pan. Glaze with 1 egg and sprinkle with sesame seeds. Cut diagonal slits across the top.
Bake 350 degrees for 30-35 minutes
(photo courtesy of simplyrecipes.com)
Wednesday, September 19, 2007
1 bag Oreo cookies, blended in food processor until fine.
Mix with 8 oz. cream cheese and refrigerate.
Roll into 1/2"-1" balls and freeze.
Dip in dipping chocolate.
2 cups flour
1 cup margarine
1/2 cup powdered sugar.
Press into 9x13 pan. Bake for 15-17 minutes or until edges are slightly brown.
Immediately spread approximately 1 cup raspberry jam over crust and let cool.
6 oz. cream cheese, softened
2 Tbsp. milk
Add 8 oz. white baking chocolate (or vanilla milk chips)
Mix until smooth
Spread over raspberry layer and refrigerate.
Top with 4 oz. semi-sweet baking chocolate (again, choc. chips okay) and 2 Tbsp. shortening. Melt together and spread on white chocolate layer. Chill.
*It's easiest to rotate the pan to spread the chocolate - if you try to spread it with a spatula it mixes with the white.
1 cup salsa
1/4 cup creamy peanut butter
2 Tbsp. orange juice
2 Tbsp. honey
1 tsp. soy sauce
8 oz. uncooked fettuccine
3/4 lb. boneless skinless chicken breasts, cut into strips
1 Tbsp. oil
1 med. red pepper, julienned
1/4 cup minced fresh cilantro (optional)
For sauce, in a microwave-safe bowl, combine the first 5 ingredients. Cover and microwave on high for 1 minute. Set aside.
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 3-5 minutes or until browned. Add red pepper; cook and stir until crisp tender.
Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro.
Yield: 4 servings
Tuesday, September 18, 2007
3/4 cup plus 2 Tbsp granulated sugar
1 cup plus 2 Tbsp packed light-brown sugar
2 large eggs
1 1/2 cups plus 1 Tbsp pastry flour
1 1/2 cups bread flour
1 tsp baking powder
1 tsp baking soda
1/2 Tbsp pure vanilla extract
1 pound chocolate (I'm not sure that I used quite a pound of chocolate but pretty close. I cut up a blue Symphony Bar and then made up the difference with semi-sweet chocolate chips.
Saturday, September 15, 2007
1 cup sugar
Mix together and drop onto greased pan (sometimes I'm able to roll the dough into a ball. It just depends on the consistency of my PB).
Bake at 350 for about 8 minutes.
I know what you're thinking.....this recipe sounds crazy but they are actually pretty good. My sister got this recipe from a friend. It really came in handy for her when some neighbors came over. The wife was allergic to gluten so my sis was glad she could offer them gluten-free cookies!
Wednesday, September 12, 2007
3 c. warm water
1/2 c sugar
1 T salt
1/4 c oil
1/2 c powdered milk
Add 6 c. whole wheat flour
Add 2 T. instant yeast
mix and let sit for about 20 min (so the yeast can do it's thing)
Add 2 c. white flour
(optional add 1 c oats for more hearty oaty bread, my mom always does this)
Set on knead, about 5-6 min
Let it raise to top of bowl or so
Turn out, make into 3 medium loaves (or 2 big, or 4 small....)
let raise until round over the top of pan
Bake at 350 for about 25 min.
*This recipe calls for 8 c flour total. It's your choice how much wheat or white you use. This recipe is just what I've figured to be the perfect ration for wheat bread, with a slight white flavor. Enjoy!
Friday, August 31, 2007
In crockpot put
1 sliced onion
bag of baby carrots
a little salt
2 C beef broth
Slow cook all day.
The baguettes are from Classy Cuisine in Riverwoods. You buy them for $2 par-baked and stick them in the oven at 350 for 8 minutes and they come out crusty on the outside and soft on the inside.
Slice open the baguette, put in meat and serve with leftover sauce. You can also add cheese and carmalized onions.
1/3 C oil
2 tsp vanilla
1 1/2 C sugar
2 C all-purpose flour
1 tsp salt
1 1/2 tsp baking soda
1/4 C cocoa powder
Add to creamed mixture and then add:
1 C nuts (optional - I don't add them)
2 1/2 C grated zucchini
Spread in 9x13 greased pan and sprinkle with 1/3 C semi-sweet chocolate chips.
Bake 350 degrees for 20 - 25 minutes or until toothpick comes out clean.
Thursday, August 30, 2007
It was requested that I post the chocolate frosting I use on the chocolate eclair cake. This is just the frosting in the hershey's cookbook and it tends to be what I go off of. This is a very small recipe though so I at least double it. Then, to top the chocolate eclair cake, I make me much thinner(so just add more milk) so it's easier to put on the cake and goes with the consistancy of the dessert better!
3 T Cocoa
1 T Corn Syrup
½ t Vanilla
1 c. Powered Sugar
1-2 T Milk
Wednesday, August 22, 2007
7 c. peaches, peeled and sliced
1/2 c. sugar
2 T. flour
1 T. lemon juice
1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 c. water
1 c. flour
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
4 T. butter
2 eggs slightly beaten
Combine all and beat until smooth. Drop over peach filling.
This is really thick and so I microwave (45 sec. or so) it so it covers more of the peaches instead of just falling in big globs.
Bake at 375 for 35-40 minutes.
Thanks for letting me join Supper Club! It's fun to be back!
2 small boxes French Vanilla pudding
4 1/2 c milk
1 12 oz cool whip
Graham Crakers - around 3 packs
Mix pudding, milk; add cool whip. Line pan with crackers - alternating with pudding. Thin chocolate frosting on top!
1/2 c Soy Sauce
2 Tbsp. Lemon Juice
2 Tbsp. Canola Oil
1 tsp. Gound Ginger
1 Tbsp. chopped Onion
1 clove minced Garlic
1/4 tsp. Black Pepper
Herbs to taste
Mix ingredients well; Grill as desired. This can be used for any meat. My favorite is with Salmon. It's SO good, even cold the next day!
*I often use sprite or fresca in place of the lemon juice, sometimes extra too, cause it can get a little salty.
Sunday, August 19, 2007
Yummy bread: sourdough, rye, cracked wheat, etc
Pastrami (I’ve been liking the Turkey Pastrami lately. Harvest Fresh has one that is a little pricey but oh-so-good.)
Provolone or Swiss Cheese
Lite House Thousand Island Dressing (I added a little ketchup because it wasn't quite sweet enough for my taste.)
Assemble sandwich, butter bread and grill on stove or panini grill.
Wednesday, August 15, 2007
Okay, this is my first time posting, so let's see if this works! This is the grilled chicken recipe I brought to the August Supper Club...
Char-Grilled Honey-Braised Chicken
(Bun Ga Nuong)
1 lb. Boneless, skinless chicken breasts
2 Tbsp. soy sauce
1 Tbsp. lime juice
2 Tbsp. brown sugar
2 cloves garlic, minced
Cut chicken into large chunks or strips. Combine brown sugar, soy sauce, lime juice, and garlic. Pour over chicken and marinate in refrigerator about 30 minutes (or longer). Brush with honey and grill about 10 minutes. Garnish with chopped peanuts, cucumber, and lettuce. Drizzle with extra honey.
Saturday, July 21, 2007
4-6 chicken breasts
4 T butter (or less)
¼ cup onion, chopped finely
6 T. raspberry jam
6 T. red wine vinegar
1 pint whipping cream
½ cup sugar
Optional: Marinate chicken in Italian dressing.
Salt and pepper chicken. In large skillet melt butter. Add chicken and onion, cook completely. Remove chicken from pan. Add jam and vinegar to butter onion mixture and bring to full boil- boil 1 min. stirring constantly. In a separate bowl whip cream and sugar. Stir into onion mixture. Return to a boil and pour sauce over chicken and serve.
*I substituted 1 cup fat free half and half (Land O Lakes brand) for 1 cup of the whipping cream and it worked fine.
Wednesday, July 11, 2007
4 1/2 cups of Corn or Rice Chex Cereal
4 cups of popped popcorn (one bag)
1/2 cup of honey roasted peanuts
1/4 cup of butter or margarine
1/3 cup of brown sugar
2 Tablespoons of light corn syrup
1/4 teaspoon of vanilla
1- In large bowl combine chex cereal, popcorn, and peanuts.
2- In a small microwavable bowl combine brown sugar, butter, corn syrup, and vanilla. Microwave for about 2 minutes or until boiling. Pour over cereal and mix well.
3- Microwave for 1 minute intervals for about 4- 5 minutes, stirring after each minute. Be careful not to burn it, just check in between each minute and decide when it looks well coated then stop.
4- Spread out on wax paper to cool. Store in a gallon Ziploc bag.
1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile pepper, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water
Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth.
*I pureed everything in my food processor and it worked well. I also didn't mince the chile pepper and I used dried oregano.
This is my sister-in-law Tami's recipes. She grew up using it as a main dish but I come from a family with 5 brothers and fruit soup would never have passed as a main dish. I personally could eat this for breakfast, lunch and dinner and, with all the leftovers from last night, I probably will. The base is a tangy, orange juice-tapioca mix that compliments the sweet fruit nicely. It's also really easy to make.
5 C water
4 Tbsp quick-cooking tapioca
1 - 12 oz can frozen orange juice concentrate
2 Tbsp sugar
Place tapioca and water in saucepan. Bring to boil, stirring constantly. Cook until thick and tapioca is clear. Remove from heat, add sugar, dash of salt and orange juice. Blend, Cool. Stirring once after 15-20 minutes. Cover and chill. Add fruit with juices: watermelon, cantaloupe, honeydew, peaches, pears, red or green grapes, strawberries, bananas, canned fruit, cocktail fruit.
My aunt posted this recipe a year ago on our family website and I've been dying to try it ever since. I love blueberries and I figured they'd have to be fabulous in a pie. It turned out well and was not super-sweet which I really liked. My dad insisted on trying a piece before I went to supper club and he recommends it with a scoop of vanilla ice cream. This will have to become one of my new favorite summer recipes.
p.s. Please excuse the photography. My camera is...well...challenged, but hopefully that situation will be rectified someday soon. In the mean time, I am determined to take photos of the recipes I post and you'll have to live with some less-than-lovely pictures.
1 cup sour cream (fat-free or low fat works great)
2 TBL all-purpose flour
¾ cup sugar1 tsp vanilla extract
¼ tsp salt
1 egg beaten or egg beaters
2-2 ½ cups fresh blueberries
1 unbaked deep dish pie shell
Topping Ingredients (I doubled the topping) Combine and set aside
3 TBL all-purpose flour
1½ TBL butter3
TBL chopped pecans
Combine first 6 ingredients; beat about 5 minutes at medium speed until smooth. Fold in blueberries. Pour into pie shell and bake at 400 for 25 minutes. Remove from oven and sprinkle with topping. Bake for an additional 10 minutes. Chill 2 hours before serving.ENJOY!
I hope you don't mind but there may be some periodic color/format changing of the website. If you have an oppinion, well...okay I'd love to hear it. Thanks for all your ideas and recipes!
Tuesday, July 10, 2007
Prepare and bake pate brisee (I use Martha Stewart's recipe for the food processor) in a two-piece tart pan and glaze with egg yolk.
3 large eggs, lightly beaten
1 1/2 C. creme fraiche, heavy cream or half cream and half milk
s & p
pinch of nutmeg
Saute 1/2 red onion, chopped, and 1 clove garlic, minced in olive oil until soft. Blanch and drain 2/3 cup broccoli florets.
Spread onions, broccoli and 3/4 C. grated gruyere on the bottom of the pie shell. Cover with custard. Bake 375 until the filling is browned and set, 25-35 minutes.
Friday, July 6, 2007
2 qts. water
1 qt. chicken stock
salt and pepper
2 meaty country ham hocks
1 bag of 18 bean mix
1 bouquet garni
1 28-oz. can whole peeled tomatoes
2 c. chopped onions
2 c. chopped celery
2 cloves garlic, minced
2 large chicken breasts
Sort through and thoroughly wash beans. Soak beans 4 hours or overnight in enough water to cover beans by 2 inches. Drain and rinse the beans. In a stock pot, combine beans, 2 qts cold water, chicken stock, pepper, ham and bouquet garni. Cover and bring to a boil. Lower heat to medium low and cook, covered, 1 hour, stirring occasionally. Add salt, tomotoes (chopped, including all the juice), onions, celery and garlic. Cover and bring to a boil. Reduce heat to medium low and cook for 90 minutes, stirring occasionally. Add chicken. Cover and cook on medium low for and additional 90 minutes, stirring every 15 minutes. Soup should be thickening slightly. Locate and remove ham hocks, chicken and bouquet garni onto a plate to cool. Discard bouquet garni. Place all meats on a cutting board and carefully discard bones and fat. Dice meats finely and return to soup.
Freezes very well. Serves 10-12.
1 c. rice
2 T. butter
1/2 small onion, finely chopped
10 oz. package frozen peas
s & p
1/4 c. chicken stock
30 basil leaves (about 1 cup, loosely packed)
1/3 c. parmesan
1 clove garlic, minced
Prepare rice. Meanwhile, melt butter in skillet over medium heat. Add onion and stir frequently until quite soft but not brown, about 8 minutes. Add garlic and cook 2 minutes more. Add peas and salt & pepper, stir thoroughly with garlic and onion, then add broth. Cover pan and bring to a boil. Boil 2 minutes, not longer or the peas will be overdone. Remove from heat and transfer to food processor. Add basil (you can just do dried basil to taste if you don't have fresh). Mix for about 15 seconds, until peas are mashed and basil is chopped, but there should still be many whole peas. It should be lumpy. Combine thoroughly with rice and parmesan and serve immediately.
Meanwhile, cook 1 lb. whole wheat pasta.
Whisk peanut sauce:
2 T. oil
1/4 c. rice vinegar
2 T. peanut butter
3 T. soy sauce
Mix broccoli, noodles and sauce together. Top with 1 chopped scallion and 1/2 c. chopped peanuts.
Cranberry sauce (jellied)
(Sorry I don't have specific measures; I usually just mix until it tastes right. I'm sure any combination would be good.) Line a sided baking sheet with foil. Place salmon on sheet. Sprinkle with Wondra if preferred. Bake at 325 for 30 minutes, then spread sauce on top and bake about 10 minutes more.
1 pork chop, 1" thick
salt & pepper
3 slices acorn squash, 1/2" thick
1 T. buter
1 T. brown sugar
1 T. honey
Cut an 8x12 piece of heavy foil, place pork chop in center. Sprinkle with salt & pepper. Lay squash slices on top. Dot butter in center of each slice. Sprinkle with brown sugar and drizzle honey. Fold up foil securely. Place packet on a baking sheet and bake at 425 for 25-30 minutes, or until chop and squash are tender.
Thursday, June 21, 2007
1 bag microwave popcorn (I like Act II Light Butter--if you can find it--or just butter.)
8 oz white vanilla a'peels (I get mine at Orson Gygi but I'm sure they sell them at Shepherds)
Pop popcorn in microwave, dump in extra bowl and carefully scoop out popped corn into another bowl so you leave out the hard kernels.
Melt vanilla a'peels until smooth, pour over chocolate and stir until coated. Lay on parchment paper on cookie sheet and refrigerate until hard.
I also like adding salted almonds or you could do any other kind of nut or candy.
Monday, June 18, 2007
So here goes:
Classic Deviled Eggs
12 hard-boiled eggs
Miracle Whip (not mayonnaise) to taste
paprika to taste
Boil eggs in water with a little salt and vinegar. Boil eggs for 10-12 minutes then drain water and put in ice bath. Let sit for several minutes then peel eggs and cut in half in sharp knife. Put yolks in a bowl and place egg whites on serving platter. Mix egg yolks with Miracle Whip to taste. Then spoon into egg whites and sprinkle with paprika.
This recipe is sweet because of the Miracle Whip. They usually go like gangbusters at any party.
Deviled Eggs (Simply Recipes)
1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 Tbsp minced onion or shallot
1/4 teaspoon tabasco (this is what I did NOT add)
Salt and pepper
1 First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Bring the water to a boil. Cover, and remove from heat. Let sit covered for 15-17 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.
Also, let me acknowledge that most of my recipes come from my mom or my sister and have been time-tested and crowd-approved. I'm really just the happy beneficiary of my relationship to some great cooks. That's why I feel I have a responsibility to share them with the rest of you. :)
Green Chile Chicken Enchiladas
10 flour tortillas
1 lb. chicken breasts (cooked and diced)
3 cups shredded cheese (Monterey or Colby Jack or mozarella)
1/2 can green chiles, chopped
1 cup sour cream
salt and pepper to taste
1 10 oz. can green chile enchilada sauce
Cook, season, and shred chicken. Mix in 2 cups of cheese, sour cream and chiles. Spoon 1/2 cup of mixture into tortilla and roll. Place seam side down in 9x13 pan. Top with enchilada sauce and 1 cup of cheese. Bake uncovered for 20 minutes at 350 degrees.
I hope you enjoy.
Wednesday, June 13, 2007
1 14oz Can artichoke hearts, chopped
2 7oz Cans chopped green chilis
6 oz Parmesean cheese, grated
1 cup Mayonnaise
Dash cayenne pepper or Tobasco if desired
Combine and bake at 350 for 20 minutes. Let set for 10 minutes.
Friday, June 1, 2007
1 tsp. olive oil
4 (4oz) skinless, boneless chicken breast halves
¼ tsp. salt
⅛ tsp. black pepper
½ cup chopped green onions
¼ cup white wine
1 tsp minced fresh rosemary
½ cup fat-free, less sodium chicken broth
½ cup half-and-half
Heat olive oil in a large nonstick skillet over medium-high heat.
Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side. Add green onions, wine, and rosemary; cook 30 seconds. Stir in broth; cook 2 minutes. Add half-and-half; cook 2 minutes.
Yield: 4 servings
Thursday, May 31, 2007
2/3 cup unsalted butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cup old fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2/3 cup crasins
2/3 cup dried blueberries
2/3 cup white chocolate chips
Preheat Oven to 350
Beat butter and brown sugar together until light and fluffy. Add eggs, mixing well.
Combine oats, flour, baking soda, and salt in a seperate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in crasins, blueberries, and white chocolate chips.
Drop on cookie sheet and flatten with a spoon. Bake for 10-12 minutes or until golden brown on top. Cool on a wire rack.
6 Skinless, boneless chicken breast halves
1 tsp olive oil
2 cloves garlic
¼ tsp garlic salt (to taste)
pinch ground black pepper
1 avocado, sliced
2 ripe tomatoes, sliced
6 slices of Monterey Jack cheese sliced really thin
Preheat oven to 350 degrees.
Warm oil in skillet and add garlic. Add chicken, garlic salt, and black pepper. Cook for about 10-15 minutes or until almost done.
Place chicken on a cookie sheet and top each chicken breast with 2 slices of tomatoes and a slice of cheese. Place in oven for 10 –15 minutes, until cheese melts. Remove from oven, add sliced avocado and serve immediately.
Monday, May 28, 2007
1/3 pkg. Costco Meathballs
1 16 or 20 oz can pinapple chunks (depending on how much pineapple you want)
1/2 c brown sugar
3/4 c ketchup
1/4 c vinegar
2 T cornstarch
2 T soy sauce
1 clove garlic, minced (or garlic salt)
1 small onion, diced
1 large bell pepper, dice (opional)
Mix together all ingredients except meatballs. Place ons tove in big pot over mdium heat. Add meatbals and bring mixture to boil, stirring so meatballs are covered in sauce. Turn down heat and allow to simmer for 1 hour, stirring often to prevent scorching. Excellent sauce.
note: both times I have made this I haven't had any vinegar so I did it without, but it was still very good. I also don't always use the cornstarch because I don't like it to thicken too much.
2 T Butter
8oz Mushrooms (I use more cause my family loves them)
4 green onions (I've used yellow onions more than the green and it tastes the same to me)
1 tsp dried basil
1/4 c Flour
2 c chicken stock
1/2 c whipping cream
1/4 c cranberry juice (I think the normal recipe calls for wine, but we use juice and it's sweet and yummy)
2 c cubed chicken
2/3 c freashly grated parmesan
8 oz pasta (obviously, whatever pasta you prefer, i like bowtie)
In large skillet, melt butter. Add mushrooms, onions, and basil; cook for 4 minutes. In a bowl, blend flour with 1/3 cup chicken stockt o make smooth past. Stir in remaining stock. Pour into skillet, bring to boil, stirring until thicker. Add cream and juice. When you're ready to serve, add parmesan, then add chicken and noodles in large bowl. Yummy!
Thursday, May 24, 2007
1 Loaf soft French bread (sliced diagonally, about 1 1/2 –inch thick)
1 quart whipping cream
¾ cup orange juice
½ cup sugar
pinch of salt
2 tablespoons vanilla
2 tablespoons orange extract
Combine liquid ingredients. Pour over bread slices. Cover and refrigerate at least one hour.
Remove bread and discard liquid. Spread butter on flat grill. Cook bread until golden brown, then bake at 450 degrees for 5 to 7 minutes on until bread is puffed up like a soufflé.
Dust with powdered sugar. Serve immediately.
Yield: 6 servings
Wednesday, May 23, 2007
2 (12 oz.) packages frozen squash puree (I usually find it at Harmon's)
1/2 t. dried sage
kosher salt and ground pepper to taste
1 (15 oz.) container part-skim ricotta
1 C. grated parmesan
8 no-boil lasagna noodles
Thaw squash in the microwave. Season with sage, salt and pepper (I never measure, and am sure I use a lot more than called for). In another bowl, mix ricotta with 1/2 cup parmesan and salt and pepper. Lay 2 lasagna noodles on the bottom of prepared 8-inch square baking dish. Spread with half the squash mixture. Layer with 2 more noodles (opposite direction), and spread with half the ricotta mixture. Repeat layering with remaining noodles and filling. Sprinkle top (ricotta mixture) with remaining 1/2 cup parmesan. Cover with foil; place on a rimmed baking sheet. Bake at 400 until lasagna is heated through, about 45 minutes. Remove foil and continue baking until golden on top, 20-25 minutes more.
Chicken, any kind, with skin on (I like to use drumsticks)
Salt, pepper and cinnamon to taste (I really pour it on there)
Preheat broiler. Place chicken on a broiler pan (it's wise to line it with aluminum foil). Sprinkle all over with salt, pepper and cinnamon. Turn skin-side down and transfer to broiler. Broil about 6 inches from the heat for 15 minutes. Turn the chicken, sprinkle again, and broil until skin is crisp and brown, about 15 minutes more.
Saturday, May 19, 2007
Anyway, check her out! I think you will like the site. http://simplyrecipes.com
I sent this recipe around to many of you after our May Supper Club, but I thought it would be a great thing to post on our new blog (thanks Meg!). I read about the ingredients of fast food chicken nuggets in this article and it is also where I got the recipe. The article really opened my eyes. The next day was Sunday and I happened to have some chicken breasts in the fridge, so I took them over to my parents' house and made chicken fingers with the little kids that were there. They were a hit! The big kids (adults) liked them too and they were all gone in a second. I hope you like the recipe too.
Crunchy Honey Mustard Chicken Fingers
1 pound chicken tenders (I just cut up chicken breasts into strips)
1/4 cup honey, warmed
1/4 cup Dijon mustard
1 cup corn flakes, crushed (I put the cornflakes in a Ziploc bag and crushed them--no mess)
Preheat oven to 425 degrees. Lightly grease a cookie sheet. In a small bowl, mix mustard and honey together. In another bowl, place the crushed corn flakes.
In assembly line fashion, dip the chicken tender in the mustard mixture, then roll in the corn flakes and place on the cookie sheet. Bake for 15 minutes, or when cooked through. Serves 4.
Wednesday, May 16, 2007
but I will also post it here.
1 C fresh cilantro leaves
4 scallions, coarsely chopped (I use green onions and not quite as many)
Coarse salt and ground pepper
10 oz fresh baby spinach
8 corn tortillas
1 can pinto beans (drained and rinsed)
1 c prepared salsa
8 oz pepper jack cheese (I use mozerella)
Preheat oven to 425 degrees;. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving
For one pitcher size
1 1/4 C sugar
1/2 Tbsp citric acid (found at any health food store)
1/2 Tbsp lemon or orange extract
2 quarts water
lemons or oranges for garnish
Put in pitcher and mix up. Very refreshing on a hot summer day!