Tuesday, November 23, 2010

Martha Pancakes

1 c. flour
2 t. baking powder
1/2 t. salt
2 T. sugar
2 T. melted butter
1 c. milk
1 egg

Mix together dry ingredients. Mix wet ingredients in a separate bowl. Pour wet into dry ingredients. Cook on ungreased griddle at 375 degrees.

Audrey's little note: my kids love these pancakes with chocolate chips dropped in.

from: Thomas 4th Ward cookbook

Monday, November 8, 2010

Sweet Toasted Pumpkin Seeds

1 c. pumpkin seeds, rinsed
1 T. melted butter
1 T. sugar
1/2-1 t. cinnamon
1/4 t. nutmeg
1/8 t. allspice
Pinch salt

Combine butter & spices, stir into seeds, and spread on a foil-lined baking sheet. Bake for 45-60 minutes at 300 degrees, stirring occasionally.

Sunday, November 7, 2010

Super Moist Chocolate Bundt Cake

1 milk chocolate cake mix
1 4-serving instant chocolate pudding mix
4 large eggs
1 cup sour cream (not low-fat or fat-free)
1/2 cup warm water
1/2 cup vegetable oil (I use canola)
1 1/2 cups milk chocolate chips

Place all ingredients except chocolate chips in a large mixing bowl. Blend with an electric mixer for 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared (i.e. greased and floured) bundt pan. Bake 45-50 minutes at 350 degrees. Cool 20 minutes. Invert onto serving platter.

adapted from: My Kitchen Cafe

Wednesday, October 27, 2010

Creamy Potato Soup

1 onion, chopped (my family dislikes onion, so I substituted onion powder for flavor)
1/2 cup chopped celery (optional)
1/4 cup chopped carrots (optional)
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups whole milk (or evaporated milk)
3 potatoes, cut into 1/4-inch slices
4 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch ground allspice
3/4 teaspoon celery seed
1/2 teaspoon dried thyme
1/2 teaspoon seasoning salt
1/4 teaspoon chicken bouillon powder
cheddar cheese, shredded

In a large pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.

Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, and chicken bouillon. Simmer until thickened, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm with cheese as garnish.

Audrey's little note: my college roomate Heidi used to make a soup similar to this, and I was craving it the other day and ran across this recipe. All but one of my family gobbled it up...super good with biscuits!

adapted from: Best-Potato-Recipes.com

Saturday, October 9, 2010

Billikaye's Pumpkin Cake

1 yellow cake mix (15.25 oz. + 3 oz. more mix or flour)
1 small instant vanilla pudding
1 t. cinnamon
1/2 t. cloves
1/4 t. baking powder
1/2 t. ginger
1 c. water
15 oz. can pumpkin
2 eggs

Preheat oven to 350 degrees. Beat all ingredients together for 4 minutes, pour into greased sheet cake pan. Bake for 25-30 minutes.

Topping:
Whip 1 pint whipping cream, fold in 1/2 c. brown sugar & 1 c. Cool Whip. Spread on cooled cake and enjoy!

from: Billikaye :)

Popovers

1 1/2 c. all-purpose flour
3/4 t. salt
3 large eggs
1 1/2 c. milk
4 T. butter

In a large bowl, mix together flour and salt; make a well in center. In another bowl, beat together eggs and milk, then pour into well. Gradually stir egg mixture into flour until batter is consistency of heavy cream yet slightly lumpy; do not overbeat. Allow batter to rest for at least 30 minutes and up to 1 hour.

Preheat oven to 425 degrees. Cut butter into 12 pieces and place one in each cup of a 12-cup muffin tin. Heat in oven until butter melts, about 1 minute. Divide batter among cups, filling each about 3/4 full;. Bake until popovers are puffed and golden brown, about 20 minutes. Turn out popovers and serve warm.

Audrey's little note: These light, flavorful 'rolls' are wonderful with soup...and so, so easy!

from: Country Living Magazine

Tuesday, September 14, 2010

MKC's Best BBQ Sauce

*Makes about 7 cups of barbecue sauce

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cups unsulphured molasses
2 tablespoons butter, cut into small pieces
4 teaspoons hickory flavored liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground pepper

In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.

Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

from: My Kitchen Cafe

Pulled Pork Sandwiches

3 to 4 pounds boneless pork shoulder (you can also used boneless pork loin – not tenderloin)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce

Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.

Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

Audrey's little note: this recipe is wonderful..."McCormick Slow Cookers BBQ Pulled Pork" seasoning packets are even better! Serve either recipe with some good coleslaw and you've got a seriously satisfying comfort meal.

from: My Kitchen Cafe

Giant Cookie

*Makes 1 giant cookie

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.

Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.

If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.

Audrey's little note: this recipe works GREAT for Pizookies (cookie sundaes). :)
 
from: My Kitchen Cafe

Sunday, August 29, 2010

Favorite Corn Bread

1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup cornmeal
1/4 cup sugar (I used brown sugar)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup unsalted butter, melted and cooled
1 large egg

Preheat the oven to 375°F. Lightly grease a 9-inch square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.

1) In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking soda, and salt.

2) Stir in any desired herbs, cheese, corn kernels, or other flavorings.

3) In another bowl or large measuring cup, whisk together the milk, melted butter, and egg.

4) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.

5) Spread the batter into the prepared pan, or scoop into the muffin tin.

6) Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.

7) Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Audrey's little note: this is finally it. THE BEST cornbread ever: crispy on the outside, moist on the inside and mildly sweet.

from: King Arthur Flour

Tuesday, June 8, 2010

Emeril's Easy Enchilada Sauce

3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

from: Food Network

Sunday, May 23, 2010

Fall-Apart-Tender Slow-Roast Pork

1 pork butt (shoulder) roast (about 4 pounds)
1/4 to 1/3 cup Worcestershire sauce
3/4 cup light brown sugar
1 cup apple juice
1/2 teaspoon salt

Preheat the oven to 400°F. Place the rack slightly below the center of the oven.

Place the pork in a casserole that is just large enough to hold it and has a lid. Sprinkle the roast on all sides with Worcestershire sauce. Then press brown sugar coating on all sides of the pork. Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.

Place the roast in the oven and immediately turn the heat down to 200°F (95°C). Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more. Check again, roast 30 minutes more as needed.

Pull the meat apart and remove the bone. Stir the salt into the juices at the bottom of the pan. Serve meat in its delicious juice hot or at room temperature.

Note: This can easily be done in a slow cooker. Set it on high for 30 minutes, then turn down the heat to low, and let it cook for most of the day or even overnight.

from: OChef

Saturday, May 22, 2010

Favorite Muffins

2 c. all-purpose flour
1/2 c. white sugar
1/2 t. salt
3 t. baking powder
1/4 c. yogurt + 1/4 c. melted butter (can sub 1/2 c. vegetable oil )
3/4 c. milk
1 egg
1 t. vanilla
Cinnamon/sugar mixture
Paper liners for muffin cups

Preheat oven to 400 degrees F (205 degrees C)

Sift together flour, sugar, salt, and baking powder into a mixing bowl. Create a "well" in the center. In a small bowl, beat the egg with a fork and add the milk, vanilla and oil. Pour at once into the flour "well" and mix quickly and lightly until mixture is moist throughout. Batter will be thick and lumpy. (Additional ingredients such as fruit (1 cup per recipe) and/or nuts (1/2 cup) would be added now, quickly and without too much stirring).

Spoon batter into paper lined muffin cups. Pile high above the top of each cup for a large "muffin top". Sprinkle top evenly with cinnamon/sugar mixture for a sweet crispy top.

Bake for 35-40 minutes until muffins are golden brown and top springs back to touch. Toothpick will come out clean. Makes 6 large muffins. (I use small muffins and bake for 12-13 minutes.)

NOTES FOR VARIATIONS:

Fresh fruit is best if available, but when adding frozen fruit such as blueberries and raspberries, rinse ice crystals off with cold water, drain and pat dry with paper towel, then add sugar to coat fruit and allow to stand before mixing in. Try apples and raisins, peaches or bananas or combine for variety.

We prefer walnuts chopped very small but almonds or chopped pecans can be used.

SPECIAL NOTES:

For cranberry muffins, cut cranberries in half for full flavor. Use orange juice instead of milk (apple juice for apple muffins) and add 2 T orange zest.

Audrey's little note: I've searched HIGH and LOW for a favorite muffin recipe, and this is it!
 
adapted from: Bed & Breakfast Inns Online

Wednesday, March 31, 2010

French Bread Supper

2/3 c. evaporated milk
1/2 c. Italian bread crumbs
1/2 c. chopped onion
1 1/2 lb. ground beef
1 egg
1 tbsp. mustard
2 c. cheddar, shredded
1 loaf French bread

Cut French bread loaf lengthwise; mix together all remaining ingredients, except cheese. Spread meat mixture evenly over bread. Wrap foil on bread leaving top uncovered. Use cookie sheet. Bake 35 minutes at 350 degrees.

Add cheese and cook for another 8-10 minutes, until bubbly.

adapted from: Cooks.com

Thursday, March 11, 2010

Hungry Jack Casserole

Meat Mixture:
1 lb. ground beef
chopped onion
2 T. brown sugar
1 1/2 T. lemon juice
1 1/2 T. Worcestershire sauce
1 can pork and beans
salt & pepper
1/2 c. cheddar cheese, shredded

Biscuit Mixture:
1 c. self-rising flour (substitute by placing 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup, add all-purpose flour to measure 1 cup)
1/2 cup shredded Cheddar cheese
1/2 cup milk
2 tablespoons mayonnaise

Brown ground beef and onion. Add brown sugar, lemon juice, worcestershire and beans. Add salt & pepper to taste. Transfer mixture to casserole dish.
 
In a small bowl, combine the flour and cheese. Stir in milk and mayo just until moistened. Drop biscuit mixture onto meat mixture. Bake at 400 degrees F for 15-20 minutes or until biscuits are golden brown.

Sprinkle with shredded cheese and bake for another 5 minutes, until cheese is melted.

Audrey's little note: this is Mason's ALL-TIME favorite dish! (You can use a tube of Pillsbury Grands Flaky biscuits instead of the drop biscuits if you wish--just cut them in half and layer them on top of the meat mixture.)

adapted from: Thomas 2nd Ward cookbook

Wednesday, March 10, 2010

Honey Taffy

2 c. sugar
1/4 c. water
1 c. honey
1/4 t. soda
1 T. butter

Combine first three ingredients in pot and cook over medium heat to hard crack stage (294 degrees). Remove from heat immediately and stir in soda and butter.

Pour hot liquid into a buttered teflon pan (can use a cupcake pan for individual batches) and let sit until cool to the touch, about 10-15 minutes.

Spray hands with cooking spray and pull cooled candy until it turns white and hard.

from: Shelli

Tuesday, March 2, 2010

Yummy Cauliflower

1 head cauliflower
butter
salt & pepper

Remove greens from cauliflower & rinse. Spread cauliflower with butter, salt & pepper to taste, then wrap in plastic wrap. Place in a microwaveable bowl & cook on high for @ 5 minutes. Check to see if vegetable is done--just poke it, if it gives, it's perfect. You can cook for another couple minutes, one at a time until it reaches desired doneness. Remove plastic wrap and serve.

from: Gloria

Sunday, February 28, 2010

Sweet & Spicy Slow-Cooker Chicken

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 c. brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

from: My Kitchen Cafe blog

Lion House Creamy Chicken Noodle Soup

2 chicken breasts
5 c. chicken broth
1 c. chopped carrots
1 c. chopped celery (optional)
1 c. frozen peas
1 c. potatoes, diced
½ c. chopped onion
2 cans cream of chicken soup
1/4 c. evaporated milk or ½ c. whole milk
8-12 oz uncooked egg noodles (homestyle)
salt and pepper to taste

Boil, then shred chicken. Heat broth, add carrots, celery, potatoes, onions, and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper, peas and shredded chicken. Simmer until heated through and ready to serve.

from: Dinner's Ready, adapted from Lion House

Sunday, February 14, 2010

Carrot-Lime Salad

zest and juice of 2 limes
3 T. extra-virgin olive oil
2 T. honey
1/2 t. dry mustard
1/4 t. crushed red pepper
salt
1 1/4 lbs carrots, peeled & sliced crosswise
1/2 c. dried apricots, sliced
3 small scallions, sliced

In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 minute. Remove from heat and cover.

In a large pot of boiling salted water, cook carrots until just tender, 2 to 3 minutes. Drain and transfer carrots to a serving bowl.

Add dried apricots and scallions, then toss salad with warm honey-lime dressing. Sprinkle with lime zest.

from: Country Living magazine

Saturday, January 2, 2010

Bacon-Wrapped Pineapple

1 lb. bacon
1 can large chunk pineapple
1/2 c. brown sugar

Set your oven to 375F.

Cut the pound of bacon in half. Put the brown sugar in a shallow bowl. Take a half a slice of bacon and dredge it through the brown sugar. Put a chunk of pineapple on one end of the bacon slice and roll up. Secure with a toothpick.

Put a cookie cooling rack into a foil-lined jelly roll pan. Lay the bacon pineapple bundles onto the rack.

Bake for at least 25 minutes, or until the bacon looks brown and crispy. You can pop them under the broiler for the last few minutes just to get them really crisp. But watch out – the sugar will burn!

from: Tasty Kitchen website

Sweet Red Pepper Jelly

3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers

Combine all the ingredients except the bell and minced jalapeno peppers in a small saucepan. Whisk well.

Set saucepan over medium/high heat, uncovered. Add peppers and bring mixture to a full boil, stirring often.

Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for about 10 minutes. Stir and cover.

Use sauce when it reaches room temperature or cover and chill until needed.

Makes 1 cup.

Audrey's little note: Serve this sauce with bacon-wrapped jalapenos. Yum.

from: Famous Tasty Recipes site

Bacon-Wrapped Jalapenos

20 whole fresh jalapenos, 2-3 inches in size
2 cubes cream cheese, softened
1 pound thin (regular) bacon, sliced into thirds

If you have them, slip on some latex gloves for the pepper prep…

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

Audrey's little note: These are very tasty with this knockoff of Arby's Broncoberry Sauce.

from: Pioneer Woman