1 12-ounce bag chocolate chips (use the kind you prefer)
1 cup butter (2 sticks)
1 1/2 cups sugar
1 teaspoon vanilla
4 large eggs at room temperature
1 1/2 cups flour
1/2 teaspoon salt
Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted.
In the same pot, blend in the sugar and vanilla. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter.
Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
Audrey's little note: I've not yet figured out the perfect timing/temp for my oven, my brownies are coming out a bit underdone...but still seriously fudgy and satisfying. Yum.
from: My Kitchen Cafe blog
Sunday, November 29, 2009
Saturday, November 28, 2009
Traditional White Bread
6-7 c. all-purpose or bread flour
3 T. sugar
1 T. salt
2 T. shortening
5 t. yeast
2 1/4 c. very warm water (120-130 degrees)
butter
1-Mix 3 1/2 cups of the flour, the sugar, salt, shortning and yeast in mixer bowl. Add water. Beat on low speed 1 minute, scrape down bowl, beat on medium speed 1 minute.Stir in 3-1 1/2 cups of the remaining flour, 1/2 cup at a time, until dough is smooth and soft.
2-Knead in mixer 4-5 minutes, then turn the dough onto a lightly floured surface (I love my canvas pastry cloth) and knead for 5-6 minutes until smooth and elastic. Place in greased bowl and turn greased side up. Cover with a towel and place in a warm spot to raise until double in size (40-60 minutes).
3-Punch down dough and divide in half. Flatten each half into a rectangular shape (about 9"x18") and roll up tightly, beginning at the 9" side. Place dough seam side down in greased bread pans, cover, and let raise until double again (40-60 minutes).
4-Move center rack of oven to low position so the top of the bread is in the center of the oven, heat oven to 325 degrees.
5-Bake 25-30 minutes, until loaves are golden brown and sound hollow when tapped. Rub butter on tops of hot loaves.
Audrey's little note: Woo-hoo! I finally did it! I've been putting off making my own bread forever, and this recipe is so easy, even I can't mess it up!
adapted from: Betty Crocker's New Cookbook
3 T. sugar
1 T. salt
2 T. shortening
5 t. yeast
2 1/4 c. very warm water (120-130 degrees)
butter
1-Mix 3 1/2 cups of the flour, the sugar, salt, shortning and yeast in mixer bowl. Add water. Beat on low speed 1 minute, scrape down bowl, beat on medium speed 1 minute.Stir in 3-1 1/2 cups of the remaining flour, 1/2 cup at a time, until dough is smooth and soft.
2-Knead in mixer 4-5 minutes, then turn the dough onto a lightly floured surface (I love my canvas pastry cloth) and knead for 5-6 minutes until smooth and elastic. Place in greased bowl and turn greased side up. Cover with a towel and place in a warm spot to raise until double in size (40-60 minutes).
3-Punch down dough and divide in half. Flatten each half into a rectangular shape (about 9"x18") and roll up tightly, beginning at the 9" side. Place dough seam side down in greased bread pans, cover, and let raise until double again (40-60 minutes).
4-Move center rack of oven to low position so the top of the bread is in the center of the oven, heat oven to 325 degrees.
5-Bake 25-30 minutes, until loaves are golden brown and sound hollow when tapped. Rub butter on tops of hot loaves.
Audrey's little note: Woo-hoo! I finally did it! I've been putting off making my own bread forever, and this recipe is so easy, even I can't mess it up!
adapted from: Betty Crocker's New Cookbook
Thursday, November 12, 2009
Sour Cream Chicken
2-4 chicken breasts
1 can cream of chicken soup
½ c mayo
2 Tb chopped onion or sprinkled dry onion
½ pint sour cream
1 cup cheese
1 tsp lemon juice
salt and pepper
Place chicken, cream of chicken soup, onion, lemon juice, salt and pepper in crockpot and cook on low 6-8 hrs or high 3-4 hours.
During the last hour of cooking time, shred chicken then add mayo, sour cream and cheese.
Serve over rice and sprinkled with shredded cheese, salt and pepper.
from: Dinner's Ready blog
1 can cream of chicken soup
½ c mayo
2 Tb chopped onion or sprinkled dry onion
½ pint sour cream
1 cup cheese
1 tsp lemon juice
salt and pepper
Place chicken, cream of chicken soup, onion, lemon juice, salt and pepper in crockpot and cook on low 6-8 hrs or high 3-4 hours.
During the last hour of cooking time, shred chicken then add mayo, sour cream and cheese.
Serve over rice and sprinkled with shredded cheese, salt and pepper.
from: Dinner's Ready blog
Wednesday, November 11, 2009
Peanut Butter Chocolate Chip Cookies
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened (if you use salted butter, cut the 1/4 teaspoon salt to 1/8 teaspoon)
1 cup peanut butter at room temperature
¾ cup plus 1 tablespoon (for sprinkling) sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
½ cup peanut butter chips
½ cup chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips.
Place sprinkling sugar on a plate. Drop dough by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern but do not overly flatten cookies.
Bake for 9-10 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
from: My Kitchen Cafe blog
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened (if you use salted butter, cut the 1/4 teaspoon salt to 1/8 teaspoon)
1 cup peanut butter at room temperature
¾ cup plus 1 tablespoon (for sprinkling) sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
½ cup peanut butter chips
½ cup chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips.
Place sprinkling sugar on a plate. Drop dough by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern but do not overly flatten cookies.
Bake for 9-10 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
from: My Kitchen Cafe blog
Tuesday, November 3, 2009
Chinese Cabbage Salad
shredded coleslaw mix
almond slivers
roasted sunflower seeds
green onions, chopped
1-2 pkgs. beef flavor Ramen noodles
1/2 c. oil
1/4 c. cider vinegar
1/4 c. sugar
Toss cabbage mix, onions, almonds and sunflower seeds in a large bowl.
Mix together the oil, vinegar, sugar and flavor packets from the noodles. Pour over cabbage mixture.
Just before serving, break up uncooked noodles and toss with the salad.
Audrey's little note: you can adjust the quantities of ingredients to meet your needs/tastes.
from: Katrina
almond slivers
roasted sunflower seeds
green onions, chopped
1-2 pkgs. beef flavor Ramen noodles
1/2 c. oil
1/4 c. cider vinegar
1/4 c. sugar
Toss cabbage mix, onions, almonds and sunflower seeds in a large bowl.
Mix together the oil, vinegar, sugar and flavor packets from the noodles. Pour over cabbage mixture.
Just before serving, break up uncooked noodles and toss with the salad.
Audrey's little note: you can adjust the quantities of ingredients to meet your needs/tastes.
from: Katrina
Caramel Corn
2 1/4 c. brown sugar
1 c. light Karo
1 cube marg/butter
1 can sweetened condensed milk
Boil sugar, Karo and butter about 5 minutes. Add condensed milk. Stir well. Pour over a big bowl full of popcorn.
Audrey's little note: my little family isn't big on popcorn, so I use half of this sauce for popcorn and put the rest in the fridge to enjoy later with sliced apples. Mmmm!
from: Thomas 2nd Ward Cookbook
1 c. light Karo
1 cube marg/butter
1 can sweetened condensed milk
Boil sugar, Karo and butter about 5 minutes. Add condensed milk. Stir well. Pour over a big bowl full of popcorn.
Audrey's little note: my little family isn't big on popcorn, so I use half of this sauce for popcorn and put the rest in the fridge to enjoy later with sliced apples. Mmmm!
from: Thomas 2nd Ward Cookbook
Saturday, October 17, 2009
Sister Parks' No-Knead Rolls
In a large bowl, combine:
1/4 c. sugar
1/3 c. oil
1 t. salt
Add:
1 c. boiling water...stir until sugar is disolved.
Add:
3/4 c. lukewarm water
1 egg
3/4 T. yeast
2 c. flour...whisk mixture until nice & smooth.
Add:
3-5 cups more flour until the dough is too hard to stir. Don't knead.
Let raise for 1-1 1/2 hours, until doubled.
Turn dough out onto floured surface and pat down with hands (no rolling pins) to desired thickness. Cut dough into circles with cookie cutter, place on greased cookie sheet. (Use big cutter for hamburger buns.)
Let raise for 3 hours, until doubled in size.
Bake at 350 for 10-15 minutes until desired done-ness.
1/4 c. sugar
1/3 c. oil
1 t. salt
Add:
1 c. boiling water...stir until sugar is disolved.
Add:
3/4 c. lukewarm water
1 egg
3/4 T. yeast
2 c. flour...whisk mixture until nice & smooth.
Add:
3-5 cups more flour until the dough is too hard to stir. Don't knead.
Let raise for 1-1 1/2 hours, until doubled.
Turn dough out onto floured surface and pat down with hands (no rolling pins) to desired thickness. Cut dough into circles with cookie cutter, place on greased cookie sheet. (Use big cutter for hamburger buns.)
Let raise for 3 hours, until doubled in size.
Bake at 350 for 10-15 minutes until desired done-ness.
Sunday, October 11, 2009
Sweet & Sour Meatballs
frozen meatballs (I use homestyle or plain)
1 can french-cut green beans, drained or 1-2 cups fresh carrots, shredded
Sauce:
1 c. sugar
3/4 c. vinegar
1 1/2 c. water
1/2 c. ketchup
3 T. soy sauce
salt
cornstarch
In a saucepan, combine sugar, vinegar, and water. Bring to a boil and cook until sugar is disolved.
Add ketchup, soy sauce, and salt. Simmer for a minute. To 1/2 c. of very cold water, add 1-2 T. cornstarch, mix well and add to the sauce. Stir and simmer until sauce is thickened.
In a casserole dish, layer as many meatballs as you want over the beans or carrots, pour sauce over the top and bake in 350 degree oven for about an hour. Serve over steamed rice.
1 can french-cut green beans, drained or 1-2 cups fresh carrots, shredded
Sauce:
1 c. sugar
3/4 c. vinegar
1 1/2 c. water
1/2 c. ketchup
3 T. soy sauce
salt
cornstarch
In a saucepan, combine sugar, vinegar, and water. Bring to a boil and cook until sugar is disolved.
Add ketchup, soy sauce, and salt. Simmer for a minute. To 1/2 c. of very cold water, add 1-2 T. cornstarch, mix well and add to the sauce. Stir and simmer until sauce is thickened.
In a casserole dish, layer as many meatballs as you want over the beans or carrots, pour sauce over the top and bake in 350 degree oven for about an hour. Serve over steamed rice.
Tuesday, September 15, 2009
Hawaiian Haystacks
cooked rice (desired amount)
cream chicken soup
½ c water
1-3 chicken breasts
shredded cheddar cheese
1 small can crushed pineapple
diced tomatoes
chow mein noodles
green pepper, chopped (optional)
sliced celery (optional)
slivered almonds (optional)
flaked coconut (optional)
Cube and cook chicken in skillet over med-high heat until cooked thoroughly. Heat soup, milk and water, then add cooked chicken. (You can also make a chicken gravy with broth & cornstarch if you prefer it to the soup mixture.) Pour gravy mixture over rice, then top with the remaining ingredients. Enjoy!
from: Cammi's friend Jamie
cream chicken soup
½ c water
1-3 chicken breasts
shredded cheddar cheese
1 small can crushed pineapple
diced tomatoes
chow mein noodles
green pepper, chopped (optional)
sliced celery (optional)
slivered almonds (optional)
flaked coconut (optional)
Cube and cook chicken in skillet over med-high heat until cooked thoroughly. Heat soup, milk and water, then add cooked chicken. (You can also make a chicken gravy with broth & cornstarch if you prefer it to the soup mixture.) Pour gravy mixture over rice, then top with the remaining ingredients. Enjoy!
from: Cammi's friend Jamie
Monday, September 14, 2009
Signature Pizza Crust
2 1/4 t. active dry yeast
1/2 t. brown sugar
1 1/2 c. warm water (110 degrees F)
1 t. salt
2 T. olive oil
3 1/3 c. all-purpose flour
In a large bowl, disolve the yeast and brown sugar in the water, let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until dough is no longer sticky. Place dough in a well oiled bowl, cover, and let rise until double (about 1 hour).
Punch down, form into a tight ball. Allow to rest for a minute, then roll out and prepare with desired toppings.
Bake at 425, about 15-20 minutes.
from: Katy
1/2 t. brown sugar
1 1/2 c. warm water (110 degrees F)
1 t. salt
2 T. olive oil
3 1/3 c. all-purpose flour
In a large bowl, disolve the yeast and brown sugar in the water, let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until dough is no longer sticky. Place dough in a well oiled bowl, cover, and let rise until double (about 1 hour).
Punch down, form into a tight ball. Allow to rest for a minute, then roll out and prepare with desired toppings.
Bake at 425, about 15-20 minutes.
from: Katy
Wednesday, August 26, 2009
Coconut Cashew Tilapia
2 eggs
1 Tablespoon water
3/4 Cup flour
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic seasoning
1 Cup finely crushed cashew pieces (I pulsed in blender until fine)
3/4 Cup sweetened shredded coconut
3/4 Cup Panko bread crumbs
1/2 teaspoon salt
4 tilapia filets
Preheat oven to 350 degrees F.
Place eggs and water into a bowl; mix to combine. Place flour, salt, pepper and garlic seasoning into a shallow dish. Place cashew, coconut, bread crumbs and salt into another shallow dish.
Dip Tilapia into flour, then egg dip and cashew mixture. Make sure fish is coated well with the cashew crust. Place fish onto a baking rack placed over a baking sheet that’s been sprayed with cooking spray.
Bake for 20-25 minutes or until fish is easily flaked with a fork and cooked through.
Serve with honey glazed carrots.
adapted from: Picky Palate blog
1 Tablespoon water
3/4 Cup flour
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic seasoning
1 Cup finely crushed cashew pieces (I pulsed in blender until fine)
3/4 Cup sweetened shredded coconut
3/4 Cup Panko bread crumbs
1/2 teaspoon salt
4 tilapia filets
Preheat oven to 350 degrees F.
Place eggs and water into a bowl; mix to combine. Place flour, salt, pepper and garlic seasoning into a shallow dish. Place cashew, coconut, bread crumbs and salt into another shallow dish.
Dip Tilapia into flour, then egg dip and cashew mixture. Make sure fish is coated well with the cashew crust. Place fish onto a baking rack placed over a baking sheet that’s been sprayed with cooking spray.
Bake for 20-25 minutes or until fish is easily flaked with a fork and cooked through.
Serve with honey glazed carrots.
adapted from: Picky Palate blog
Honey Glazed Carrots
2 Tablespoons extra virgin olive oil
2 Tablespoons butter
4 Cups thinly sliced and peeled carrots
Salt and pepper
2 Tablespoons honey (can sub with pure maple syrup)
Heat oil and butter in a large skillet over medium heat. Add carrots, a pinch of salt, pepper and the honey. Stir and let cook for 10-12 minutes, or until softened to your liking. Transfer to a serving bowl and serve.
from: Picky Palate blog
2 Tablespoons butter
4 Cups thinly sliced and peeled carrots
Salt and pepper
2 Tablespoons honey (can sub with pure maple syrup)
Heat oil and butter in a large skillet over medium heat. Add carrots, a pinch of salt, pepper and the honey. Stir and let cook for 10-12 minutes, or until softened to your liking. Transfer to a serving bowl and serve.
from: Picky Palate blog
Monday, July 20, 2009
Grilled Turkey Breast Roast
1 Butterball boneless turkey breast roast, thawed
Preheat grill to approximately 325 degrees. Remove plastic package and gravy packet (you want to refrigerate the packet), lightly pat with paper towels. Loosen the string netting on the roast--just shift its position to make it easier to remove after cooking.
Set grill for indirect heat: I have a big propane grill, so I leave the side burners on and turn off the center burners. With a smaller grill, you can leave one side burning and turn the other off.
Place roast over indirect heat, grill for about 2 hours, until meat thermometer in center is 170 degrees.
Audrey's little note: these are essentially the recommended cooking directions that come with the roast, but I wanted to share it here because it is SO EASY and comes out juicy and delicious for a Sunday dinner. Leftovers are great for salads or sandwiches.
UPDATE: this works awesome in the air fryer too! Just set it on 350 for 50-55 minutes. :)
Preheat grill to approximately 325 degrees. Remove plastic package and gravy packet (you want to refrigerate the packet), lightly pat with paper towels. Loosen the string netting on the roast--just shift its position to make it easier to remove after cooking.
Set grill for indirect heat: I have a big propane grill, so I leave the side burners on and turn off the center burners. With a smaller grill, you can leave one side burning and turn the other off.
Place roast over indirect heat, grill for about 2 hours, until meat thermometer in center is 170 degrees.
Audrey's little note: these are essentially the recommended cooking directions that come with the roast, but I wanted to share it here because it is SO EASY and comes out juicy and delicious for a Sunday dinner. Leftovers are great for salads or sandwiches.
UPDATE: this works awesome in the air fryer too! Just set it on 350 for 50-55 minutes. :)
Monday, July 13, 2009
Baked Beans
1 lb. bacon
1 lb. hamburger
chopped onion
2 cans pork & beans
1/c. ketchup
2 T. vinegar
1 T. worcestershire sauce
1 T. liquid smoke
1/4 t. cloves
1/2 t. salt
1/4 t. pepper
1 T. chili powder
1/4 c. brown sugar
1/4 c. white sugar
Cook bacon, crumble, set aside. Brown ground beef with onion, add bacon. Combine all other ingredients and add to the meat mixture. Bake at 375 for 45 minutes.
1 lb. hamburger
chopped onion
2 cans pork & beans
1/c. ketchup
2 T. vinegar
1 T. worcestershire sauce
1 T. liquid smoke
1/4 t. cloves
1/2 t. salt
1/4 t. pepper
1 T. chili powder
1/4 c. brown sugar
1/4 c. white sugar
Cook bacon, crumble, set aside. Brown ground beef with onion, add bacon. Combine all other ingredients and add to the meat mixture. Bake at 375 for 45 minutes.
Sunday, July 5, 2009
Caramel-Pretzel Brownie Cups
1 German Chocolate cake mix
1 egg
1/2 c. butter
In a large bowl, stir together the cake mix, egg and butter until smooth. Scoop batter 2/3rds full into a muffin tin sprayed with non stick spray.
Combine:
1/4 cup butter, melted
2 tablespoon brown sugar
1 cup crushed pretzels
Scoop 1 tablespoon pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set.
While brownie cups are baking, prep toppings:
1/3 bag of caramels- melt in a saucepan until creamy
1 cup milk chocolate chips
Immediately after taking the brownie cups out of the oven, pour caramel over the cups, and then sprinkle with chocolate chips.
from: Cafe Zupas blog
1 egg
1/2 c. butter
In a large bowl, stir together the cake mix, egg and butter until smooth. Scoop batter 2/3rds full into a muffin tin sprayed with non stick spray.
Combine:
1/4 cup butter, melted
2 tablespoon brown sugar
1 cup crushed pretzels
Scoop 1 tablespoon pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set.
While brownie cups are baking, prep toppings:
1/3 bag of caramels- melt in a saucepan until creamy
1 cup milk chocolate chips
Immediately after taking the brownie cups out of the oven, pour caramel over the cups, and then sprinkle with chocolate chips.
from: Cafe Zupas blog
Sloppy Joes
1 lb. ground beef
1 c. ketchup
1/4 c. brown sugar
1 T. worcestershire sauce
1 T. lemon juice
1 tsp. chili powder
onion, chopped (optional)
green pepper, chopped (optional)
If using, saute onion and green pepper in a little oil over medium heat until softened. Add ground beef, cook till brown.
Combine ketchup, brown sugar, W sauce and lemon juice, stir into hamburger mixture. Cook until heated through, serve.
Audrey's little note: this is my go-to sloppy joe recipe.
from: my friend Amy
1 c. ketchup
1/4 c. brown sugar
1 T. worcestershire sauce
1 T. lemon juice
1 tsp. chili powder
onion, chopped (optional)
green pepper, chopped (optional)
If using, saute onion and green pepper in a little oil over medium heat until softened. Add ground beef, cook till brown.
Combine ketchup, brown sugar, W sauce and lemon juice, stir into hamburger mixture. Cook until heated through, serve.
Audrey's little note: this is my go-to sloppy joe recipe.
from: my friend Amy
Thursday, June 25, 2009
Rhubarb Muffins
Muffins:
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups chopped rhubarb
Topping:
1/2 cup packed brown sugar
1 tbsp butter, melted
1/2 tsp cinnamon
Combine flour, soda, and salt. In a separate bowl blend sugar with oil. Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated.
Spoon into greased or paper-lined muffin tins, filling 3/4 full, or spoon into 2 greased 8" x 4" loaf pans.
Mix topping ingredients and sprinkle over batter.
Bake at 350F for 20-25 min for muffins, or 40-45 min for loaves, or until cake tester comes out clean. Let cool in pans 10 min before removing. Makes 18 muffins or 2 loaves.
Per muffin: 215 calories, 3 g protein, 7 g fat, 35 g carbs.
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups chopped rhubarb
Topping:
1/2 cup packed brown sugar
1 tbsp butter, melted
1/2 tsp cinnamon
Combine flour, soda, and salt. In a separate bowl blend sugar with oil. Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated.
Spoon into greased or paper-lined muffin tins, filling 3/4 full, or spoon into 2 greased 8" x 4" loaf pans.
Mix topping ingredients and sprinkle over batter.
Bake at 350F for 20-25 min for muffins, or 40-45 min for loaves, or until cake tester comes out clean. Let cool in pans 10 min before removing. Makes 18 muffins or 2 loaves.
Per muffin: 215 calories, 3 g protein, 7 g fat, 35 g carbs.
Monday, June 22, 2009
Yummy Hamburgers
-Use non-extra-lean ground beef: nothing over 80/20.
-Add a dollop of BBQ sauce, salt and pepper to the beef before forming patties.
-Make the patties big: these babies shrink!
-Grill over medium heat for 3-5 minutes per side.
Audrey's little note: I know this is so simple it's silly for me to post, but for some reason, these details haven't wormed their way into my head precisely, and I'm tired of looking them up, so I'm writing it down. :P
-Add a dollop of BBQ sauce, salt and pepper to the beef before forming patties.
-Make the patties big: these babies shrink!
-Grill over medium heat for 3-5 minutes per side.
Audrey's little note: I know this is so simple it's silly for me to post, but for some reason, these details haven't wormed their way into my head precisely, and I'm tired of looking them up, so I'm writing it down. :P
Thursday, June 18, 2009
Chocolate Chip Crunch Cake
Cake:
2 c. flour
1 T. baking powder
1/2 t. salt
1 c. sugar
2 eggs
1/2 c. butter or margarine
1 c. milk
1 t. vanilla
Topping:
3/4 c. brown sugar
4 1/2 T. melted butter or margarine
1 c. nuts, chopped
1 c. chocolate chips
Mix cake ingredients together and spread in a 9 x 13 cake pan or big cookie sheet. Mix topping together and sprinkle over cake batter. Bake at 350 degrees for 25-30 minutes.
Audrey's little note: This cake bakes for about the same amount of time in either size pan. Watch it closely at the end--it's best if it's just done but not golden around the edges.
from: Preston family favorites
2 c. flour
1 T. baking powder
1/2 t. salt
1 c. sugar
2 eggs
1/2 c. butter or margarine
1 c. milk
1 t. vanilla
Topping:
3/4 c. brown sugar
4 1/2 T. melted butter or margarine
1 c. nuts, chopped
1 c. chocolate chips
Mix cake ingredients together and spread in a 9 x 13 cake pan or big cookie sheet. Mix topping together and sprinkle over cake batter. Bake at 350 degrees for 25-30 minutes.
Audrey's little note: This cake bakes for about the same amount of time in either size pan. Watch it closely at the end--it's best if it's just done but not golden around the edges.
from: Preston family favorites
Saturday, May 30, 2009
Indoor S'mores
8 c. Golden Grahams cereal
5 c. miniature marshmallows
1 1/2 c. milk chocolate chips
1/4 c. light corn syrup
5 T. butter or margarine
1 t. vanilla
1 c. miniature marshmallows, if desired
Into large bowl, measure cereal. Butter 13x9-inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.
Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.
Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.
from: Betty Crocker
5 c. miniature marshmallows
1 1/2 c. milk chocolate chips
1/4 c. light corn syrup
5 T. butter or margarine
1 t. vanilla
1 c. miniature marshmallows, if desired
Into large bowl, measure cereal. Butter 13x9-inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.
Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.
Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.
from: Betty Crocker
Mexican Rice
2 c. dry white rice
1 can tomato sauce + enough water to measure 3 1/2 c.
1-2 T. taco seasoning
1-2 T. butter
chicken boullion to taste...1 cube or about 1 t. paste
Put all ingredients in rice cooker, and enjoy!
from: my friend Amy
1 can tomato sauce + enough water to measure 3 1/2 c.
1-2 T. taco seasoning
1-2 T. butter
chicken boullion to taste...1 cube or about 1 t. paste
Put all ingredients in rice cooker, and enjoy!
from: my friend Amy
Cheesy BBQ Mini-Meatloaves
1 lb. ground beef
1/2 cup finely chopped onions
1 egg
1/2 cup bread or saltine cracker crumbs
1-1/2 cups shredded cheddar cheese, divided
1/2 cup salsa
1/2 cup BBQ sauce
Heat oven to 400ºF.
Mix salsa and BBQ sauce, divide in half. Combine first 4 ingredients with 1 cup cheese and 1/2 of the BBQ mixture.
Press evenly into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each. Place muffin pan on foil-covered baking sheet.
Bake 25 to 30 min. or until meatloaves are done. Top with remaining BBQ mixture and cheese; bake 3 min. or until cheese is melted.
Audrey's little note: I made a mistake and put the sauce and cheese on top before baking these meatloaves, and these still turned out yummy.
adapted from: Kraft Food & Family
1/2 cup finely chopped onions
1 egg
1/2 cup bread or saltine cracker crumbs
1-1/2 cups shredded cheddar cheese, divided
1/2 cup salsa
1/2 cup BBQ sauce
Heat oven to 400ºF.
Mix salsa and BBQ sauce, divide in half. Combine first 4 ingredients with 1 cup cheese and 1/2 of the BBQ mixture.
Press evenly into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each. Place muffin pan on foil-covered baking sheet.
Bake 25 to 30 min. or until meatloaves are done. Top with remaining BBQ mixture and cheese; bake 3 min. or until cheese is melted.
Audrey's little note: I made a mistake and put the sauce and cheese on top before baking these meatloaves, and these still turned out yummy.
adapted from: Kraft Food & Family
Aunt Lynette's Frito Bean Salad
1 can black beans
1 sweet green pepper, diced
a few green onions, chopped
1 bottle Kraft Catalina salad dressing
Combine ingredients, cover with Catalina salad dressing, marinate in fridge for several hours or overnight.
When ready to serve, stir in:
1 c. cheddar cheese, shredded
1-2 fresh tomatoes, seeded & diced
fresh cilantro, chopped (as much as you want!)
Fritos chips (I like to use the jumbo dip size)
Add more salad dressing if desired, serve with the Fritos chips on the side as a chip/dip combo, or sprinkle the chips over the salad immediately before serving (you don't want them to sit long or they'll get soggy, blech!)
from: Aunt Lynette
1 sweet green pepper, diced
a few green onions, chopped
1 bottle Kraft Catalina salad dressing
Combine ingredients, cover with Catalina salad dressing, marinate in fridge for several hours or overnight.
When ready to serve, stir in:
1 c. cheddar cheese, shredded
1-2 fresh tomatoes, seeded & diced
fresh cilantro, chopped (as much as you want!)
Fritos chips (I like to use the jumbo dip size)
Add more salad dressing if desired, serve with the Fritos chips on the side as a chip/dip combo, or sprinkle the chips over the salad immediately before serving (you don't want them to sit long or they'll get soggy, blech!)
from: Aunt Lynette
Sunday, May 17, 2009
Fudge Oatmeal Bars
Bars:
2 c. brown sugar
1 c. butter
2 eggs
1 t. vanilla
2 1/2 c. flour
1 t. soda
1 t. salt
3 c. quick oats
Topping:
1 (12 oz.) chocolate chips
1 can sweetened condensed milk
2 T. butter
1 t. vanilla
1/2 t. salt
Mix sugar, butter, eggs and vanilla until creamy; add dry ingredients. Spread oatmeal mixture in a greased cookie sheet.
In a medium saucepan, melt chocolate chips, condensed milk, butter, vanilla and salt. Heat and stir until smooth.
Pour chocolate mixture over oatmeal mixture. Bake at 350 for 15-20 minutes. Cool and cut into bars.
from: Preston family favorites
2 c. brown sugar
1 c. butter
2 eggs
1 t. vanilla
2 1/2 c. flour
1 t. soda
1 t. salt
3 c. quick oats
Topping:
1 (12 oz.) chocolate chips
1 can sweetened condensed milk
2 T. butter
1 t. vanilla
1/2 t. salt
Mix sugar, butter, eggs and vanilla until creamy; add dry ingredients. Spread oatmeal mixture in a greased cookie sheet.
In a medium saucepan, melt chocolate chips, condensed milk, butter, vanilla and salt. Heat and stir until smooth.
Pour chocolate mixture over oatmeal mixture. Bake at 350 for 15-20 minutes. Cool and cut into bars.
from: Preston family favorites
Pineapple Chicken
bone-in chicken thighs & drumsticks
coarse salt and ground pepper
2 T. olive oil
2 c. pineapple juice
1 T. grated peeled fresh ginger (or dried works too)
2 scallions, thinly sliced (I used green onions...they were good!)
cooked white rice for serving (optional)
Preheat oven to 425 degrees. Remove skin from thighs and drumsticks. Season thighs, drumsticks, and wings with salt and pepper.
In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
Wipe skillet clean; add pineapple juice and ginger. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes.
Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.
adapted from: Martha Stewart Everyday Food
coarse salt and ground pepper
2 T. olive oil
2 c. pineapple juice
1 T. grated peeled fresh ginger (or dried works too)
2 scallions, thinly sliced (I used green onions...they were good!)
cooked white rice for serving (optional)
Preheat oven to 425 degrees. Remove skin from thighs and drumsticks. Season thighs, drumsticks, and wings with salt and pepper.
In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
Wipe skillet clean; add pineapple juice and ginger. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes.
Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.
adapted from: Martha Stewart Everyday Food
Tuesday, April 28, 2009
Apricot Meatballs
1 egg
1 c. bread crumbs
1/4 c. chopped onion
1 t. salt
1 lb. ground beef
1/2 c. apricot preserves
1/4 c. bbq sauce
In a bowl, combine egg, crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1 inch balls. In a skillet, brown meatballs, drain. Trasfer to a greased baking dish. Combine preserves and bbq sauce; pour over meatballs. Cover and bake at 350 for 30 minutes or until the meat is no longer pink.
from: Thomas 4th Ward cookbook
1 c. bread crumbs
1/4 c. chopped onion
1 t. salt
1 lb. ground beef
1/2 c. apricot preserves
1/4 c. bbq sauce
In a bowl, combine egg, crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1 inch balls. In a skillet, brown meatballs, drain. Trasfer to a greased baking dish. Combine preserves and bbq sauce; pour over meatballs. Cover and bake at 350 for 30 minutes or until the meat is no longer pink.
from: Thomas 4th Ward cookbook
Monday, April 27, 2009
Ranch Pork Chops with Parmesan Mashed Potatoes
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm milk
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.
3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.
from: Picky Palate blog
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm milk
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.
3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.
from: Picky Palate blog
"Cafe Rio" Shredded Pork Burritos
1 pork roast
3/4 C. brown sugar
1 small can tomato paste
1 T. chili powder
1/2 t. oregano
1/2 t. cumin
1 t. salt
1 can Coca-Cola
Place pork in crock pot and pour enough Coke to cover. Add other ingredients and mix together. Cook on low for 6-8 hrs., shred the meat halfway through.
For the burrito:
1 batch seasoned rice (allow about 30 mins for prep)
tortillas
black beans
shredded mozzarella
green enchilada sauce
sour cream
Warm tortillas over medium heat griddle, build burritos with the rice, beans, mozzarella and enchilada sauce. Wrap up then smother with more enchilada sauce and mozzarella. Cook in oven at 375 until cheese is bubbly. Garnish with sour cream.
Audrey's little note: This recipe can easily be adapted to a hearty salad...just add your choice of white corn and tomato, then serve all the fixin's with lettuce and a cilantro-ranch dressing. Ooh, and tortilla chip strips would be good too!
adapted from: Cammi's friend Jamie
3/4 C. brown sugar
1 small can tomato paste
1 T. chili powder
1/2 t. oregano
1/2 t. cumin
1 t. salt
1 can Coca-Cola
Place pork in crock pot and pour enough Coke to cover. Add other ingredients and mix together. Cook on low for 6-8 hrs., shred the meat halfway through.
For the burrito:
1 batch seasoned rice (allow about 30 mins for prep)
tortillas
black beans
shredded mozzarella
green enchilada sauce
sour cream
Warm tortillas over medium heat griddle, build burritos with the rice, beans, mozzarella and enchilada sauce. Wrap up then smother with more enchilada sauce and mozzarella. Cook in oven at 375 until cheese is bubbly. Garnish with sour cream.
Audrey's little note: This recipe can easily be adapted to a hearty salad...just add your choice of white corn and tomato, then serve all the fixin's with lettuce and a cilantro-ranch dressing. Ooh, and tortilla chip strips would be good too!
adapted from: Cammi's friend Jamie
Saturday, April 25, 2009
German Pancake
4 T. butter, cut into chunks
6-7 eggs
1 c. milk
1 c. flour
2-3 T. sugar
salt
Heat oven to 425 degrees. Drop the butter chunks in a 9x13 glass baking dish, and put in the oven to melt while the oven is preheating and you're working on the batter.
Beat together eggs, milk, flour, sugar, and a shake or two of salt, mix well, but don't worry about small lumps. Pour into melted butter in baking dish and bake for 15 minutes. The pancake puffs up a lot. Serve with maple syrup.
adapted from: Thomas 4th Ward cookbook
6-7 eggs
1 c. milk
1 c. flour
2-3 T. sugar
salt
Heat oven to 425 degrees. Drop the butter chunks in a 9x13 glass baking dish, and put in the oven to melt while the oven is preheating and you're working on the batter.
Beat together eggs, milk, flour, sugar, and a shake or two of salt, mix well, but don't worry about small lumps. Pour into melted butter in baking dish and bake for 15 minutes. The pancake puffs up a lot. Serve with maple syrup.
adapted from: Thomas 4th Ward cookbook
Friday, April 24, 2009
Golden Pilaf
1 tablespoon vegetable oil
1 chopped onion
1 cup rice
1/2 teaspoon salt
1/2 teaspoon turmeric
1 dried bay leaf
Pinch of cinnamon
2 cups chicken stock, or canned broth
1/3 cup raisins (I prefer dried cranberries)
In a saucepan, heat oil over medium heat. Add onion, and cook until soft. Stir in rice, salt, turmeric, bay leaf, cinnamon, and broth. Bring to a boil; cover, and simmer 15 minutes.
Stir in raisins with a fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.
Or, dump everything in a rice cooker (using dried chopped onions instead of the fresh) and let it do all the work!
Audrey's little note: I serve this with cinnamon chicken...yum!
adapted from: Martha Stewart Everyday Food
1 chopped onion
1 cup rice
1/2 teaspoon salt
1/2 teaspoon turmeric
1 dried bay leaf
Pinch of cinnamon
2 cups chicken stock, or canned broth
1/3 cup raisins (I prefer dried cranberries)
In a saucepan, heat oil over medium heat. Add onion, and cook until soft. Stir in rice, salt, turmeric, bay leaf, cinnamon, and broth. Bring to a boil; cover, and simmer 15 minutes.
Stir in raisins with a fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.
Or, dump everything in a rice cooker (using dried chopped onions instead of the fresh) and let it do all the work!
Audrey's little note: I serve this with cinnamon chicken...yum!
adapted from: Martha Stewart Everyday Food
Cinnamon Chicken with Raita
For the chicken:
1 chicken (3 pounds), cut into 8 pieces
Coarse salt and freshly ground pepper
1/4 teaspoon ground cinnamon
For the raita sauce:
1 cucumber, peeled, seeded, and chopped or grated
1/4 cup plain yogurt
1/4 cup sour cream
2 tablespoons chopped fresh cilantro or parsley
1/4 teaspoon ground cumin
For the chicken: Sprinkle all over with salt, pepper, and cinnamon and grill over medium heat until cooked through, about 5-6 minutes per side.
For the raita: In a small bowl, stir together the cucumber, yogurt, sour cream, cilantro, and cumin. Season with salt and pepper.
Serve chicken immediately with raita.
Audrey's little note: This dish is really simple, and the flavors are awesome together. I leave the cilantro out of the sauce for the kids and tell them it's a kind of ranch with cucumbers in it...and they like it! I serve the chicken with golden pilaf.
adapted from: Martha Stewart Everyday Food
1 chicken (3 pounds), cut into 8 pieces
Coarse salt and freshly ground pepper
1/4 teaspoon ground cinnamon
For the raita sauce:
1 cucumber, peeled, seeded, and chopped or grated
1/4 cup plain yogurt
1/4 cup sour cream
2 tablespoons chopped fresh cilantro or parsley
1/4 teaspoon ground cumin
For the chicken: Sprinkle all over with salt, pepper, and cinnamon and grill over medium heat until cooked through, about 5-6 minutes per side.
For the raita: In a small bowl, stir together the cucumber, yogurt, sour cream, cilantro, and cumin. Season with salt and pepper.
Serve chicken immediately with raita.
Audrey's little note: This dish is really simple, and the flavors are awesome together. I leave the cilantro out of the sauce for the kids and tell them it's a kind of ranch with cucumbers in it...and they like it! I serve the chicken with golden pilaf.
adapted from: Martha Stewart Everyday Food
Thursday, April 23, 2009
BBQ Chicken Pizza
wheat pizza dough2 boneless, skinless chicken breasts, marinated in balsamic or italian dressing
BBQ sauce
tomato sauce
cheddar and/or mozarella cheese, grated
green pepper, chopped
mushrooms, chopped
Grill or saute chicken until cooked through, cut into small pieces.
I like to thin my BBQ sauce with a little tomato sauce--the tomato sauce gives the BBQ sauce a milder, tomato-ey flavor. Spread on prepared pizza dough.
Top pizza with cheese, chicken, & veggies as desired.
Bake at 425 for 12-15 minutes.
BBQ sauce
tomato sauce
cheddar and/or mozarella cheese, grated
green pepper, chopped
mushrooms, chopped
Grill or saute chicken until cooked through, cut into small pieces.
I like to thin my BBQ sauce with a little tomato sauce--the tomato sauce gives the BBQ sauce a milder, tomato-ey flavor. Spread on prepared pizza dough.
Top pizza with cheese, chicken, & veggies as desired.
Bake at 425 for 12-15 minutes.
Wheat Pizza Dough
1 package yeast
1/4 cup warm water, plus 1 cup cool water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 tablespoon olive oil
pinch salt
Disolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy.
Put the flour in a food processor or mixer.
Mix the 1 cup cool water with the olive oil and salt.
With the motor running, pour the olive oil mixture and the yeast slowly into the flour. Process until the dough forms a ball.
Transfer the dough to an oiled bowl, cover and let rise until double in bulk.
Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator.
Roll or stretch each bowl of dough into a 7 to 8-inch circle. Place the circles, 1 at a time, on a wooden peel or on a baking sheet and build the pizza as desired.
Audrey's little note: I like to use this dough for BBQ chicken pizza, and have fond memories of a mexican pizza Mom used to make when we were little using a wheat crust.
from: Cammi
1/4 cup warm water, plus 1 cup cool water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 tablespoon olive oil
pinch salt
Disolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy.
Put the flour in a food processor or mixer.
Mix the 1 cup cool water with the olive oil and salt.
With the motor running, pour the olive oil mixture and the yeast slowly into the flour. Process until the dough forms a ball.
Transfer the dough to an oiled bowl, cover and let rise until double in bulk.
Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator.
Roll or stretch each bowl of dough into a 7 to 8-inch circle. Place the circles, 1 at a time, on a wooden peel or on a baking sheet and build the pizza as desired.
Audrey's little note: I like to use this dough for BBQ chicken pizza, and have fond memories of a mexican pizza Mom used to make when we were little using a wheat crust.
from: Cammi
Wednesday, April 22, 2009
Homemade Mac & Cheese
16 oz elbow macaroni
3/4 lb sharp cheddar (needs to be sharp or else it curdles)
2 Tbs butter
2-3 Tbs milk
salt and pepper to taste
While the noodles are boiling, cut the cheese into thick slices/chunks. Drain the noodles when done cooking then return to pan. Over low heat, add butter, milk and cheese (these are all kind of estimates, add more or less to taste and consistency) and stir until cheese is melted. Sprinkle on salt and pepper, stir.
Audrey's little note: I think I'm getting pickier with age...for the past few years, I just can't bring myself to like boxed mac & cheese. BUT! I love homemade, and this recipe is genius. Just as fast and easy as the box but a gazillion times better! Oh, and I've use medium cheddar instead of the sharp, and it works fine.
from: Dinner's Ready blog
3/4 lb sharp cheddar (needs to be sharp or else it curdles)
2 Tbs butter
2-3 Tbs milk
salt and pepper to taste
While the noodles are boiling, cut the cheese into thick slices/chunks. Drain the noodles when done cooking then return to pan. Over low heat, add butter, milk and cheese (these are all kind of estimates, add more or less to taste and consistency) and stir until cheese is melted. Sprinkle on salt and pepper, stir.
Audrey's little note: I think I'm getting pickier with age...for the past few years, I just can't bring myself to like boxed mac & cheese. BUT! I love homemade, and this recipe is genius. Just as fast and easy as the box but a gazillion times better! Oh, and I've use medium cheddar instead of the sharp, and it works fine.
from: Dinner's Ready blog
Waldorf Salad
3 or 4 apples, unpeeled, cut from the core, and chopped into bite size pieces (about 3 c.)
1 T. lemon juice
1/3 c. raisins (I prefer dried cranberries)
2/3 c. chopped celery
1/3 c. walnuts (optional)
1/3 c. mayonnaise
1 T. sugar
Mix the mayo, lemon juice and sugar, then toss everything together in a medium sized bowl, coating all of the ingredients with the dressing. Serve immediately or chill it overnight. Serves 6.
adapted from: Hillbilly Housewife
1 T. lemon juice
1/3 c. raisins (I prefer dried cranberries)
2/3 c. chopped celery
1/3 c. walnuts (optional)
1/3 c. mayonnaise
1 T. sugar
Mix the mayo, lemon juice and sugar, then toss everything together in a medium sized bowl, coating all of the ingredients with the dressing. Serve immediately or chill it overnight. Serves 6.
adapted from: Hillbilly Housewife
Apricot & Cheddar Chicken Melts
1/4 c. white-wine vinegar (I used apple-cider vinegar, it worked fine)
2 T. Dijon mustard
2 garlic cloves, chopped
coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each), split horizontally
1 baguette (about 20 inches), split horizontally, then cut in half
1/4 c. apricot preserves
4 oz. thinly sliced deli ham
4 oz. white cheddar cheese, grated (1 cup)
In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; add chicken, and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).
Lift chicken from marinade, and grill for 6-7 minutes (or 5-6 minutes per side) at medium heat on an indoor grill until opaque throughout. Set aside.
Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese. Broil until cheese is melted, 4 to 6 minutes.
Audrey's little note: Jessa absolutely LOVED these open-faced sandwiches...they were quick, easy, and yummy with a Waldorf salad and homemade mac & cheese. For an even quicker lunch variation, use chicken breast lunch meat instead of the full-on-breast meat: YUM!
adapted from: Martha Stewart Everyday Food
2 T. Dijon mustard
2 garlic cloves, chopped
coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each), split horizontally
1 baguette (about 20 inches), split horizontally, then cut in half
1/4 c. apricot preserves
4 oz. thinly sliced deli ham
4 oz. white cheddar cheese, grated (1 cup)
In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; add chicken, and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).
Lift chicken from marinade, and grill for 6-7 minutes (or 5-6 minutes per side) at medium heat on an indoor grill until opaque throughout. Set aside.
Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese. Broil until cheese is melted, 4 to 6 minutes.
Audrey's little note: Jessa absolutely LOVED these open-faced sandwiches...they were quick, easy, and yummy with a Waldorf salad and homemade mac & cheese. For an even quicker lunch variation, use chicken breast lunch meat instead of the full-on-breast meat: YUM!
adapted from: Martha Stewart Everyday Food
Sunday, April 19, 2009
Lemon Garlic Chicken
juice of 1 lemon, approximately 3 T.
3 T. olive oil
1 t. minced garlic, about 2 medium cloves
1 t. salt
1/4 t. pepper
1/2 t. dried oregano
1 lb. chicken breasts (you can cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon).
Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
from: My Kitchen Cafe blog
3 T. olive oil
1 t. minced garlic, about 2 medium cloves
1 t. salt
1/4 t. pepper
1/2 t. dried oregano
1 lb. chicken breasts (you can cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon).
Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
from: My Kitchen Cafe blog
Saturday, April 18, 2009
Pioneer Woman's Chocolate Sheet Cake
Combine in a mixing bowl:
2 c. flour
3/4 c. sugar
1/4 t. salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping T. cocoa. Stir together.
Add 1 c. boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
Add 2 beaten eggs
1 t. baking soda
1 t. vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 c. pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping T. cocoa, stir to combine, then turn off heat.
Add 6 T. milk
1 t. vanilla
1 lb minus 1/2 c. powdered sugar, stir together.
Add pecans, stir together, and pour over warm cake.
adapted from: Pioneer Woman
2 c. flour
3/4 c. sugar
1/4 t. salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping T. cocoa. Stir together.
Add 1 c. boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
Add 2 beaten eggs
1 t. baking soda
1 t. vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 c. pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping T. cocoa, stir to combine, then turn off heat.
Add 6 T. milk
1 t. vanilla
1 lb minus 1/2 c. powdered sugar, stir together.
Add pecans, stir together, and pour over warm cake.
adapted from: Pioneer Woman
Thursday, April 16, 2009
Creamy Tomato Pasta
2 c. (1 can) Italian stewed tomatoes
2 garlic cloves, minced
1 c. whipping cream
3 T. tomato paste (okay to just use the whole can if you like it a little thicker)
1/3 c. fresh Italian parsley, chopped
salt and pepper to taste
Puree stewed tomatoes in blender. Sauté garlic in olive oil for 2-3 minutes. Add tomatoes to pan. Add whipping cream, tomato paste, parsley, salt and pepper. Bring to a boil, then simmer for 30-35 minutes. Serve over cooked fettuccini noodles (or any other pasta). This is very good served with sliced seasoned grilled chicken.
from: Dinner's Ready blog
2 garlic cloves, minced
1 c. whipping cream
3 T. tomato paste (okay to just use the whole can if you like it a little thicker)
1/3 c. fresh Italian parsley, chopped
salt and pepper to taste
Puree stewed tomatoes in blender. Sauté garlic in olive oil for 2-3 minutes. Add tomatoes to pan. Add whipping cream, tomato paste, parsley, salt and pepper. Bring to a boil, then simmer for 30-35 minutes. Serve over cooked fettuccini noodles (or any other pasta). This is very good served with sliced seasoned grilled chicken.
from: Dinner's Ready blog
Sunday, March 22, 2009
Naan Bread
14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 t. salt
1 t. baking powder
2 t. sugar
2 t. instant yeast
1 egg
1/2 cup plain lowfat yogurt (okay to use vanilla yogurt)
1/2 cup milk
In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients. Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny.
Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.
Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
Divide the dough into eight pieces and form into teardrop (or oval) shapes with your hands, about 6 to 8 inches across.
Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes. Remove the naan and lay on a board. Serve warm with a nice curry.
Audrey's little note: we're still working on developing a taste for curry at our house...so far my family likes Mango Curry Chicken best (not very authentic perhaps, but yummy, nonetheless). This bread is simple, soft, tender, and the kids had a ball helping make it. One suggestion: make sure your oven is clean before baking at 475 degrees for 30 minutes!
from: My Kitchen Cafe blog
1/2 t. salt
1 t. baking powder
2 t. sugar
2 t. instant yeast
1 egg
1/2 cup plain lowfat yogurt (okay to use vanilla yogurt)
1/2 cup milk
In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients. Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny.
Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.
Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
Divide the dough into eight pieces and form into teardrop (or oval) shapes with your hands, about 6 to 8 inches across.
Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes. Remove the naan and lay on a board. Serve warm with a nice curry.
Audrey's little note: we're still working on developing a taste for curry at our house...so far my family likes Mango Curry Chicken best (not very authentic perhaps, but yummy, nonetheless). This bread is simple, soft, tender, and the kids had a ball helping make it. One suggestion: make sure your oven is clean before baking at 475 degrees for 30 minutes!
from: My Kitchen Cafe blog
Oven Fries
Russet potatoes
olive oil
seasoned salt
garlic salt
parmesan cheese (I used the powdery kind for this recipe)
dried parsley flakes
Wash potatoes (but don't peel), then cut into french-fry strips. Put potatoes and olive oil into a gallon sized ziploc bag, then shake until fries are evenly coated. Sprinkle desired amount of remaining seasonings into the bag and shake until evenly distributed. Preheat oven to broil. Line a cookie sheet with tin foil, then bake on center rack for about 20-25 minutes (turning once after 10-11 minutes) or until golden brown.
Audrey's little note: These fries are YUMMY!!! They're perfect with grilled cheese or french dip sandwiches, and my kids love them with honey mustard. I think next time I'll try using ranch seasoning instead of the cheese...
from: Dinner's Ready blog
olive oil
seasoned salt
garlic salt
parmesan cheese (I used the powdery kind for this recipe)
dried parsley flakes
Wash potatoes (but don't peel), then cut into french-fry strips. Put potatoes and olive oil into a gallon sized ziploc bag, then shake until fries are evenly coated. Sprinkle desired amount of remaining seasonings into the bag and shake until evenly distributed. Preheat oven to broil. Line a cookie sheet with tin foil, then bake on center rack for about 20-25 minutes (turning once after 10-11 minutes) or until golden brown.
Audrey's little note: These fries are YUMMY!!! They're perfect with grilled cheese or french dip sandwiches, and my kids love them with honey mustard. I think next time I'll try using ranch seasoning instead of the cheese...
from: Dinner's Ready blog
Saturday, March 14, 2009
Gloria's Ebelskiver (Pancake Balls)
3 eggs
2 c. buttermilk
2 c. flour
1 t. baking powder
1/2 t. salt
1 t. soda
2 T. sugar
Seperate eggs, beat whites until fluffy. Meanwhile, beat yolks and add sugar, salt, buttermilk. Stir in dry ingredients. Fold in egg whites.
Using a scoop, drop batter into an ebelskiver pan heated to just under medium heat (you might need to play with the heat), turn with a sturdy piece of wire (I use a kabob skewer) when bottom is browned. Finish cooking, remove from pan, and enjoy with butter, powdered sugar, & syrup or jam.
Audrey's little note: I cook these with two pans at a time--these yummy babies go fast!!
from: Preston family favorites
2 c. buttermilk
2 c. flour
1 t. baking powder
1/2 t. salt
1 t. soda
2 T. sugar
Seperate eggs, beat whites until fluffy. Meanwhile, beat yolks and add sugar, salt, buttermilk. Stir in dry ingredients. Fold in egg whites.
Using a scoop, drop batter into an ebelskiver pan heated to just under medium heat (you might need to play with the heat), turn with a sturdy piece of wire (I use a kabob skewer) when bottom is browned. Finish cooking, remove from pan, and enjoy with butter, powdered sugar, & syrup or jam.
Audrey's little note: I cook these with two pans at a time--these yummy babies go fast!!
from: Preston family favorites
Monday, March 9, 2009
Salsa
1 can diced tomatoes (not Italian style...I drained some of the liquid out of this)
1 can diced tomatoes with cilantro & green chilies ("Rotel" brand is the best)
1 cup cilantro, chopped
juice from 2 limes
2 garlic cloves, minced
half a white onion, chopped
1/2 C green onions, sliced
half green bell pepper (can add a red too if you like), chopped
salt and pepper to taste
Add all the ingredients to a blender or food processor and blend to desired consistency.
adapted from: Dinner's Ready blog
1 can diced tomatoes with cilantro & green chilies ("Rotel" brand is the best)
1 cup cilantro, chopped
juice from 2 limes
2 garlic cloves, minced
half a white onion, chopped
1/2 C green onions, sliced
half green bell pepper (can add a red too if you like), chopped
salt and pepper to taste
Add all the ingredients to a blender or food processor and blend to desired consistency.
adapted from: Dinner's Ready blog
Guacamole
2 T. sour cream
2 T. mayo
1-2 avocados
1/8 tsp. ground pepper
1-2 t. taco seasoning (to taste)
1/2 T. lime juice
Mash avocados with sour cream & mayo, then add the remaining ingredients, serve with tortilla chips.
adapted from: Dinner's Ready blog
2 T. mayo
1-2 avocados
1/8 tsp. ground pepper
1-2 t. taco seasoning (to taste)
1/2 T. lime juice
Mash avocados with sour cream & mayo, then add the remaining ingredients, serve with tortilla chips.
adapted from: Dinner's Ready blog
Mona's Taquitos
1 lb. ground beef
chopped onion
taco seasoning
3/4 c. cheddar cheese, shredded
12-15 corn tortillas (the thicker, the better)
oil for deep-frying
toothpicks
In a skillet over medium heat, brown ground beef with chopped onion, seasoning with salt & pepper as desired. When beef is cooked, sprinkle with 2-3 T. taco seasoning, or to taste. Remove from heat and stir in cheese.
Heat oil, add one tortilla, pulling it out as soon as it floats to the top...about 2-3 seconds. Remove to a paper towel-covered plate. Repeat for all tortillas.
Spoon meat & cheese mixture into center of cooked tortillas, roll, and secure with toothpicks. Deep fry until crisp, drain, and serve with salsa, guacamole, and seasoned rice. YUM!
from: Murdock childhood family favorite!
chopped onion
taco seasoning
3/4 c. cheddar cheese, shredded
12-15 corn tortillas (the thicker, the better)
oil for deep-frying
toothpicks
In a skillet over medium heat, brown ground beef with chopped onion, seasoning with salt & pepper as desired. When beef is cooked, sprinkle with 2-3 T. taco seasoning, or to taste. Remove from heat and stir in cheese.
Heat oil, add one tortilla, pulling it out as soon as it floats to the top...about 2-3 seconds. Remove to a paper towel-covered plate. Repeat for all tortillas.
Spoon meat & cheese mixture into center of cooked tortillas, roll, and secure with toothpicks. Deep fry until crisp, drain, and serve with salsa, guacamole, and seasoned rice. YUM!
from: Murdock childhood family favorite!
Sunday, February 22, 2009
Yummy Pasta Skillet Dinner
3/4 - 1 lb. small tube or shell pasta
3 T. olive oil
1 T. butter
3 c. fully cooked ham or chicken, diced
1 large sweet red pepper, diced
1/2 medium onion, chopped
1/4 c. minced fresh parsley
2 garlic cloves, minced
1/2 t. dried basil
1/2 t. dried oregano
1 1/2 c. chicken broth
1 T. freshly squeezed lemon juice
3/4 c. shredded Parmesan cheese
Cook pasta according to package directions - only cooking until al dente since pasta will continue to cook and soak up liquid when added to the skillet. While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted. Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes. Add meat, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth (or stock) and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half (at first it looks like it will be way to "brothy" but never fear, if you are patient, it will reduce!). Stir drained pasta into ham and vegetable mixture (I cooked a full pound of pasta but only added about 3/4 of the cooked pasta to the skillet so the other ingredients weren't lost). Add 1/2 cup parmesan cheese and toss. Sprinkle parsley and remaining parmesan cheese over the top of the pasta. Serve immediately.
adapted from: My Kitchen Cafe blog
3 T. olive oil
1 T. butter
3 c. fully cooked ham or chicken, diced
1 large sweet red pepper, diced
1/2 medium onion, chopped
1/4 c. minced fresh parsley
2 garlic cloves, minced
1/2 t. dried basil
1/2 t. dried oregano
1 1/2 c. chicken broth
1 T. freshly squeezed lemon juice
3/4 c. shredded Parmesan cheese
Cook pasta according to package directions - only cooking until al dente since pasta will continue to cook and soak up liquid when added to the skillet. While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted. Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes. Add meat, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth (or stock) and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half (at first it looks like it will be way to "brothy" but never fear, if you are patient, it will reduce!). Stir drained pasta into ham and vegetable mixture (I cooked a full pound of pasta but only added about 3/4 of the cooked pasta to the skillet so the other ingredients weren't lost). Add 1/2 cup parmesan cheese and toss. Sprinkle parsley and remaining parmesan cheese over the top of the pasta. Serve immediately.
adapted from: My Kitchen Cafe blog
Meatloaf
1 lb. hamburger
1 onion, chopped
1/2 - 3/4 c. bread crumbs
1 egg
1/2 c. brown sugar
1 (8 oz.) tomato sauce
season salt
pepper
Mix hamburger, onion, bread crumbs, egg, sugar, 1/2 of the tomato sauce. Add season salt and pepper to taste. Put mixture into pan and form a loaf, keep the loaf from touching the sides of the pan (this helps the grease drain off). Pour remaining tomato sauce over the top of the loaf. Bake at 350 for 60-90 minutes. When the meatloaf is done, carefully drain off grease.
from: Thomas 2nd Ward cookbook
1 onion, chopped
1/2 - 3/4 c. bread crumbs
1 egg
1/2 c. brown sugar
1 (8 oz.) tomato sauce
season salt
pepper
Mix hamburger, onion, bread crumbs, egg, sugar, 1/2 of the tomato sauce. Add season salt and pepper to taste. Put mixture into pan and form a loaf, keep the loaf from touching the sides of the pan (this helps the grease drain off). Pour remaining tomato sauce over the top of the loaf. Bake at 350 for 60-90 minutes. When the meatloaf is done, carefully drain off grease.
from: Thomas 2nd Ward cookbook
Peanut Butter Popcorn
1 c. brown sugar (can also use white...I just like the flavor of the brown better)
1 c. white corn syrup
1 c. peanut butter (smooth or chunky, whichever you prefer)
Mix all ingredients together in a saucepan over medium heat, stir frequently until it starts to boil. Pour over popped corn, mix together and enjoy!
from: Murdock family favorite!
1 c. white corn syrup
1 c. peanut butter (smooth or chunky, whichever you prefer)
Mix all ingredients together in a saucepan over medium heat, stir frequently until it starts to boil. Pour over popped corn, mix together and enjoy!
from: Murdock family favorite!
Saturday, February 7, 2009
Banana Oatmeal Cookies
¾ c. shortening
1 c. sugar
1 egg
1 c. banana, mashed
1 ¾ c. oatmeal
1 ½ c. flour
½ t. soda
1 t. salt
¼ t. nutmeg
¾ t. cinnamon
chocolate chips
Cream shortening, sugar and egg; add banana. Blend dry ingredients and add to sugar mixture. Mix well. Add chocolate chips as desired. Bake at 350 for 10-15 minutes.
Audrey's little note: These are my all-time-favorite cookies. I like 'em with milk-chocolate chips best, but they're good any way you prefer!
from: Thomas 4th Ward cookbook
1 c. sugar
1 egg
1 c. banana, mashed
1 ¾ c. oatmeal
1 ½ c. flour
½ t. soda
1 t. salt
¼ t. nutmeg
¾ t. cinnamon
chocolate chips
Cream shortening, sugar and egg; add banana. Blend dry ingredients and add to sugar mixture. Mix well. Add chocolate chips as desired. Bake at 350 for 10-15 minutes.
Audrey's little note: These are my all-time-favorite cookies. I like 'em with milk-chocolate chips best, but they're good any way you prefer!
from: Thomas 4th Ward cookbook
Thursday, February 5, 2009
Lime Navy Bean Chili
2-3 cans navy beans
2-3 chicken breasts
1 c. frozen corn
1 medium onion, chopped
1 can (4 oz.) chopped green chilies
4 garlic cloves, minced
1 T. chicken boullion granules
1 t. ground cumin
1/2 t. chili powder
lime juice
sour cream (optional)
shredded mozarella cheese (optional)
Place all ingredients except for lime juice, sour cream & cheese in crock pot (add a little water if necessary). Cover and cook on low for 5-6 hours.
Remove chicken breasts & shred or cut into bite-size pieces. Return chicken to chili.
Garnish soup with lime juice, sour cream & cheese.
adapted from: Light & Tasty magazine
2-3 chicken breasts
1 c. frozen corn
1 medium onion, chopped
1 can (4 oz.) chopped green chilies
4 garlic cloves, minced
1 T. chicken boullion granules
1 t. ground cumin
1/2 t. chili powder
lime juice
sour cream (optional)
shredded mozarella cheese (optional)
Place all ingredients except for lime juice, sour cream & cheese in crock pot (add a little water if necessary). Cover and cook on low for 5-6 hours.
Remove chicken breasts & shred or cut into bite-size pieces. Return chicken to chili.
Garnish soup with lime juice, sour cream & cheese.
adapted from: Light & Tasty magazine
Wednesday, February 4, 2009
Buttermilk Banana Bread
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs, well beaten
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
dash baking soda
Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).
Audrey's little note: I've had a hard time getting this recipe to cook all the way through, but it's Mason's favorite...after finally asking the right person, I've learned it's about our 4500 ft. altitude. Be sure to sift your flour/dry ingredients, and place a ramekin of water in the oven with the bread. Bake for about 73 minutes.
from: My Kitchen Cafe
1 1/4 cups sugar
2 eggs, well beaten
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
dash baking soda
Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).
Audrey's little note: I've had a hard time getting this recipe to cook all the way through, but it's Mason's favorite...after finally asking the right person, I've learned it's about our 4500 ft. altitude. Be sure to sift your flour/dry ingredients, and place a ramekin of water in the oven with the bread. Bake for about 73 minutes.
from: My Kitchen Cafe
Buttermilk Pancakes
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Heat griddle to 375 degrees.
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Using a 1/3 c. measuring cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Serve warm.
Audrey's little note: I half this recipe for my family, though we'll be outgrowing it soon. Sometimes I use 1/2 whole wheat flour and 1/2 white...just feels a *little* bit healthier, and still tastes great! I haven't used a pancake mix since finding this recipe a couple years ago, it makes up fast and I LOVE these pancakes!
adapted from: Martha Stewart
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Heat griddle to 375 degrees.
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Using a 1/3 c. measuring cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Serve warm.
Audrey's little note: I half this recipe for my family, though we'll be outgrowing it soon. Sometimes I use 1/2 whole wheat flour and 1/2 white...just feels a *little* bit healthier, and still tastes great! I haven't used a pancake mix since finding this recipe a couple years ago, it makes up fast and I LOVE these pancakes!
adapted from: Martha Stewart
Easy Waffles
1 3/4 c. flour
1/2 t. salt
3 t. baking powder
2 beaten egg yolks
1 1/2 c. milk
1/2 c. oil
2 egg whites, stiffly beaten
Combine dry ingredients. Combine egg yolks, milk and oil. Add dry ingredients to wet ingredients, mix well. Fold in egg whites. Bake in waffle iron and serve.
Audrey's little note: these waffles take exactly 5 minutes in my waffle iron. :)
from: Thomas 4th Ward cookbook
Tomato Bisque
1/2 c onion, diced
1/2 c butter, divided
2 garlic cloves minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes (2 1/2 cans)
1 (6 oz can) tomato paste
4 c chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper
4 t honey
1 1/4 c heavy cream
2/3 c half & half
In a large pot, melt 6 T butter. Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is SOFT and translucent. Add tomatoes, tomato paste, and chicken stock and heat to simmer. In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half & half.
Audrey's little note: Don't leave anything out of this soup--it's amazing.
from: Dinner's Ready
1/2 c butter, divided
2 garlic cloves minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes (2 1/2 cans)
1 (6 oz can) tomato paste
4 c chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper
4 t honey
1 1/4 c heavy cream
2/3 c half & half
In a large pot, melt 6 T butter. Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is SOFT and translucent. Add tomatoes, tomato paste, and chicken stock and heat to simmer. In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half & half.
Audrey's little note: Don't leave anything out of this soup--it's amazing.
from: Dinner's Ready
Alfredo Sauce, My Way
2-3 T. butter
2-3 T. flour
1/3-1/2 c. milk
1/2 c. parmesan cheese
salt
pepper
Melt butter in saucepan over medium heat. Add flour and whisk together, letting it bubble for a minute or so. Pour in milk and stir until thickened. Turn heat down just a little and add the parmesan, stir together until smooth, salt & pepper to taste.
Audrey's little note: I don't really measure ingredients for this...just add them till I like how it looks and tastes...so take the measurements in this recipe with a 'grain of salt'. ;)
2-3 T. flour
1/3-1/2 c. milk
1/2 c. parmesan cheese
salt
pepper
Melt butter in saucepan over medium heat. Add flour and whisk together, letting it bubble for a minute or so. Pour in milk and stir until thickened. Turn heat down just a little and add the parmesan, stir together until smooth, salt & pepper to taste.
Audrey's little note: I don't really measure ingredients for this...just add them till I like how it looks and tastes...so take the measurements in this recipe with a 'grain of salt'. ;)
Parmesan-Crusted Tilapia
4 tilapia filets (you can find these in the frozen foods section of grocery stores)
1/2 cup alfredo sauce (I make my own...recipe here)
1/3 cup italian breadcrumbs
1/3 cup parmesan cheese
1 T. olive oil
Mix italian breadcrumbs, parmesan cheese and oil together and set aside. Place tilapia on non-stick baking pan. Spread alfredo sauce on the top of each piece. Then cover each piece with the breadcrumb mixture and press down to hold it all together. Bake at 450 for 15 minutes.
Audrey's little note: I really like this dish...fast, easy, and yummy! The tilapia is a VERY mild flavored fish, in case you have picky eaters.
1/2 cup alfredo sauce (I make my own...recipe here)
1/3 cup italian breadcrumbs
1/3 cup parmesan cheese
1 T. olive oil
Mix italian breadcrumbs, parmesan cheese and oil together and set aside. Place tilapia on non-stick baking pan. Spread alfredo sauce on the top of each piece. Then cover each piece with the breadcrumb mixture and press down to hold it all together. Bake at 450 for 15 minutes.
Audrey's little note: I really like this dish...fast, easy, and yummy! The tilapia is a VERY mild flavored fish, in case you have picky eaters.
Sunday, January 25, 2009
Sheepherder's Pie
1 lb. ground beef
salt, pepper, seasoning salt
chopped onion
3-4 medium to large russet potatoes, peeled & sliced
1 can Cream of Chicken soup
milk
brown gravy seasoning packet
frozen corn
cheddar cheese, grated
Bring salted water to boil, add potatoes, cook until soft, about 13 minutes.
While potatoes are boiling, in a large skillet, season ground beef with salt, pepper, seasoning salt and onions, then brown and drain. Add soup & enough milk to make a gravy consistency. Sprinkle with some of the gravy seasoning to taste...I probably use 1/4 to 1/3 of the packet. Mix the frozen corn in with the gravy mixture and set aside.
Mash the potatoes and spread them over the gravy mixture, top with cheese. Bake at 350 for 15 minutes, or until cheese is bubbly. Enjoy!
Audrey's little note: This is EASILY one of my family's favorite meals. Sometimes I change it up and use Cream of Mushroom soup and add a big scoop of sour cream just before adding the corn to give it a stroganoff kind of flavor.
from: Preston family favorites
salt, pepper, seasoning salt
chopped onion
3-4 medium to large russet potatoes, peeled & sliced
1 can Cream of Chicken soup
milk
brown gravy seasoning packet
frozen corn
cheddar cheese, grated
Bring salted water to boil, add potatoes, cook until soft, about 13 minutes.
While potatoes are boiling, in a large skillet, season ground beef with salt, pepper, seasoning salt and onions, then brown and drain. Add soup & enough milk to make a gravy consistency. Sprinkle with some of the gravy seasoning to taste...I probably use 1/4 to 1/3 of the packet. Mix the frozen corn in with the gravy mixture and set aside.
Mash the potatoes and spread them over the gravy mixture, top with cheese. Bake at 350 for 15 minutes, or until cheese is bubbly. Enjoy!
Audrey's little note: This is EASILY one of my family's favorite meals. Sometimes I change it up and use Cream of Mushroom soup and add a big scoop of sour cream just before adding the corn to give it a stroganoff kind of flavor.
from: Preston family favorites
Friday, January 9, 2009
Oatmeal Cake
cake:
1 c. oatmeal
1 1/2 c. boiling water
1 cube margarine
2 beaten eggs
1 c. brown sugar
1 c. white sugar
1 1/3 c. flour
1 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
topping:
1/2 c. melted butter or margarine
1/2 c. sugar
1/4 c. cream or evaporated milk
1 c. coconut
1 t. vanilla
1 c. nuts, chopped
Pour boiling water over oatmeal and 1 cube margarine, let stand until melted and soaked through. Add all other cake ingredients and mix well. Pour into a greased 9x13 pan and bake at 350 for 30-35 minutes.
When cake is done, mix the melted butter and sugar together, then add the remaining topping ingredients. Spread on hot cake, and broil (I use the middle rack) until the topping is lightly toasted and golden (watch it closely and don't overdo it--scorched topping is yucko).
from: Gloria's repertoire
1 c. oatmeal
1 1/2 c. boiling water
1 cube margarine
2 beaten eggs
1 c. brown sugar
1 c. white sugar
1 1/3 c. flour
1 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
topping:
1/2 c. melted butter or margarine
1/2 c. sugar
1/4 c. cream or evaporated milk
1 c. coconut
1 t. vanilla
1 c. nuts, chopped
Pour boiling water over oatmeal and 1 cube margarine, let stand until melted and soaked through. Add all other cake ingredients and mix well. Pour into a greased 9x13 pan and bake at 350 for 30-35 minutes.
When cake is done, mix the melted butter and sugar together, then add the remaining topping ingredients. Spread on hot cake, and broil (I use the middle rack) until the topping is lightly toasted and golden (watch it closely and don't overdo it--scorched topping is yucko).
from: Gloria's repertoire
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