Brownies:
1 c. butter
2 c. sugar
1/3 c. cocoa
4 eggs
1 1/2 c. flour
1 tsp. salt
1 tsp. vanilla
1 bag miniature marshmallows
Soften margarine and blend in 2 cups sugar and cocoa. Beat together and add 4 eggs, one at a time. Add flour, salt and vanilla.
Spread on large (10x15x1 inch) greased cookie sheet. Bake 25 minutes at 350.
Remove from oven and cover entire top with 1 package of miniature marshmallows. Return to oven for 3 minutes, until soft and puffy.
Cool and frost with chocolate frosting.
Frosting:
1 stick butter (1/2 c.), softened
1/4 c. milk
1 tsp. vanilla
3 Tbs. cocoa
2-3 c. powdered sugar
Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.
adapted from: Six Sister's Stuff
Tuesday, May 29, 2012
Creamy Spinach Lasagna
1 tablespoon olive oil
2 1/4 cups chopped onion (about 2 medium)
2 garlic cloves, minced
1 (16-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 cups 2% reduced-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 (26-ounce) jar marinara sauce, divided
Cooking spray
12 cooked whole wheat lasagna noodles, divided
1 lb. ground beef or turkey, browned
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
Preheat oven to 375°.
Heat oil in a large skillet over medium heat. Add onion; cook 10 minutes or until onion is browned, stirring occasionally. Stir in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, black pepper, and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.
Spread 1/2 cup marinara sauce & some of the turkey in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of spinach mixture. Top with 3 lasagna noodles, 1 cup marinara sauce, turkey and 3/4 cup cheese. Layer 3 more lasagna noodles, remaining spinach mixture, and remaining 3 lasagna noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup cheese. Bake at 375° for 50 minutes or until lasagna is browned on top.
Audrey's little note: the kids loved this! (shh, don't tell them there's spinach in it...)
adapted from: Cooking Light
2 1/4 cups chopped onion (about 2 medium)
2 garlic cloves, minced
1 (16-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 cups 2% reduced-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 (26-ounce) jar marinara sauce, divided
Cooking spray
12 cooked whole wheat lasagna noodles, divided
1 lb. ground beef or turkey, browned
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
Preheat oven to 375°.
Heat oil in a large skillet over medium heat. Add onion; cook 10 minutes or until onion is browned, stirring occasionally. Stir in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, black pepper, and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.
Spread 1/2 cup marinara sauce & some of the turkey in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of spinach mixture. Top with 3 lasagna noodles, 1 cup marinara sauce, turkey and 3/4 cup cheese. Layer 3 more lasagna noodles, remaining spinach mixture, and remaining 3 lasagna noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup cheese. Bake at 375° for 50 minutes or until lasagna is browned on top.
Audrey's little note: the kids loved this! (shh, don't tell them there's spinach in it...)
adapted from: Cooking Light
Wheat Bread: Bosch
Place in Bosch mixer:
5 cups warm water
1/2 cup oil
3/4 cup honey or maple syrup
1 heaping Tbsp. salt
1 heaping Tbsp. dough enhancer
1 Tbsp. lemon juice
10 cups ground wheat flour
3 Tbsp. SAF Instant Yeast
a couple cups of additional flour
Turn on Bosch, knead on speed 1. Quickly add as much additional flour as you need for dough to pull away from side of bowl. It should only pull initially half way up the side of the bowl, and during the 5 minutes, it will completely pull away. Add back in 2-4 Tbsp. water to keep dough moist. Oil hand and counter well. Divide into 4 large loaves and let rise in sprayed pans until doubled.
Bake at 350* for 30-35 minutes (200 degrees internal).
from: Bethany
5 cups warm water
1/2 cup oil
3/4 cup honey or maple syrup
1 heaping Tbsp. salt
1 heaping Tbsp. dough enhancer
1 Tbsp. lemon juice
10 cups ground wheat flour
3 Tbsp. SAF Instant Yeast
a couple cups of additional flour
Turn on Bosch, knead on speed 1. Quickly add as much additional flour as you need for dough to pull away from side of bowl. It should only pull initially half way up the side of the bowl, and during the 5 minutes, it will completely pull away. Add back in 2-4 Tbsp. water to keep dough moist. Oil hand and counter well. Divide into 4 large loaves and let rise in sprayed pans until doubled.
Bake at 350* for 30-35 minutes (200 degrees internal).
from: Bethany
Sunday, May 6, 2012
Josh's Favorite Cookies: Oatmeal Chocolate Chip
1/2 c. butter
1/2 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda
1 t. baking powder
3/4 t. salt
2 c. quick cooking oats
2 c. chocolate chips
Preheat oven to 350.
Cream shortening & sugars: beat for at least 5 mins. Add eggs & vanilla, mix until well combined.
In separate bowl, whisk flour, soda, baking powder & salt. Add to creamed mixture in batches, mixing between each addition until fully combined. Add oats and chocolate chips until just combined.
Bake 10-11 mins. Cookies should be soft in center and just set around the edges.
from: tasty kitchen
1/2 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda
1 t. baking powder
3/4 t. salt
2 c. quick cooking oats
2 c. chocolate chips
Preheat oven to 350.
Cream shortening & sugars: beat for at least 5 mins. Add eggs & vanilla, mix until well combined.
In separate bowl, whisk flour, soda, baking powder & salt. Add to creamed mixture in batches, mixing between each addition until fully combined. Add oats and chocolate chips until just combined.
Bake 10-11 mins. Cookies should be soft in center and just set around the edges.
from: tasty kitchen
Friday, May 4, 2012
Swiss, Ham & Asparagus Crepes
8-10 prepared crepes8 oz. cooked, chopped ham
1 1/2 c. shredded Swiss cheese
In a medium bowl, toss together 8 ounces chopped, cooked ham, 1 1/2 cups shredded swiss cheese, pinch of black pepper. Spoon 1/4 cup of ham/cheese mixture down the center of each crepe and top with 2 asparagus spears, cut in half (so you’ll have four pieces of asparagus per crepe). Roll up enchilada-style. Arrange the crepes seam-side down on a lightly greased baking sheet. Bake the crepes at 400 degrees for 10-12 minutes, until the cheese has melted and the crepes are golden brown.
4 T. butter
1 c. chicken broth
1 c. milk
2 T. stone-ground mustard
salt & pepper to taste
While the crepes are baking, melt 4 tablespoons butter in a medium saucepan. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly. Slowly whisk in 1 cup low-sodium chicken broth and 1 cup lowfat milk until the mixture is smooth. Bring the mixture to a low boil, stirring often, and simmer for 3-4 minutes, until thickened. Whisk in 2 tablespoons stone-ground mustard (use more according to taste) and add salt and pepper to taste. Serve the warm ham/asparagus crepes topped with the sauce.
from: My Kitchen Cafe
1 1/2 c. shredded Swiss cheese
In a medium bowl, toss together 8 ounces chopped, cooked ham, 1 1/2 cups shredded swiss cheese, pinch of black pepper. Spoon 1/4 cup of ham/cheese mixture down the center of each crepe and top with 2 asparagus spears, cut in half (so you’ll have four pieces of asparagus per crepe). Roll up enchilada-style. Arrange the crepes seam-side down on a lightly greased baking sheet. Bake the crepes at 400 degrees for 10-12 minutes, until the cheese has melted and the crepes are golden brown.
4 T. butter
1 c. chicken broth
1 c. milk
2 T. stone-ground mustard
salt & pepper to taste
While the crepes are baking, melt 4 tablespoons butter in a medium saucepan. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly. Slowly whisk in 1 cup low-sodium chicken broth and 1 cup lowfat milk until the mixture is smooth. Bring the mixture to a low boil, stirring often, and simmer for 3-4 minutes, until thickened. Whisk in 2 tablespoons stone-ground mustard (use more according to taste) and add salt and pepper to taste. Serve the warm ham/asparagus crepes topped with the sauce.
from: My Kitchen Cafe
Basic Crepes
6 large eggs
3 3/4 c. milk
3 c. all-purpose flour
6 T. vegetable oil or melted butter
3/4 t. salt
In a blender or large bowl using an electric mixer, combine the eggs, milk, flour, oil (or butter) and salt. Blend or mix on high until the ingredients are well combined. Cover the batter and chill in the refrigerator at least 1 hour or up to 24 hours. This helps the gluten to relax, making the crepes even more tender.
When ready to start cooking the crepes, heat a 10-inch nonstick skillet over medium heat for 2-3 minutes. Spray the bottom and sides of the skillet with nonstick cooking spray. The skillet should sizzle like crazy. You want it piping hot before you pour in the crepe batter. Quickly whisk the crepe batter to recombine, then measure out 1/4 cup of the batter. Tilt the skillet off the heat and pour the batter to one side of the skillet, immediately twirling the skillet to coat the bottom with the batter.
Set the skillet back on the heat and cook the crepe until the edges begin to brown, about 1 minute. Loosen the crepe around the edge with a heat-proof spatula and gently (but quickly!) pick up the edges of the hot crepe with your fingers and give it a fast flip. Cook the other side for 30 seconds or so until lightly golden brown and cooked through. Transfer the crepe to a wire rack. The key is to keep the skillet sizzling hot without burning the crepes – I moderated the heat of my stovetop between medium and slightly above that to keep the crepes cooking quickly without burning. You should hear an audible sizzle when you pour the crepe batter into the skillet but if you hear a sizzle with accompanying smoke – the skillet is probably too hot.
Repeat with remaining batter (spraying the skillet with cooking spray every 2-3 crepes), stacking the crepes as they finish cooking. The crepes can be placed on a baking sheet and lightly covered with foil and placed in a 200 degree oven to stay warm for 20-30 minutes while you finish cooking the remaining crepes. Serve the crepes with your favorite toppings. Some of ours include nutella and strawberries, butter and cinnamon and sugar, maple or other fruit syrup.
To store leftover crepes (or to make in advance): once the crepes have cooled, stack them between pieces of parchment or wax paper. Wrap the stack of crepes in plastic and store them in a resealable plastic bag in the refrigerator for several days or for up to 2 months in the freezer. Completely thaw frozen crepes before carefully pulling them apart.
adapted from: My Kitchen Cafe
3 3/4 c. milk
3 c. all-purpose flour
6 T. vegetable oil or melted butter
3/4 t. salt
In a blender or large bowl using an electric mixer, combine the eggs, milk, flour, oil (or butter) and salt. Blend or mix on high until the ingredients are well combined. Cover the batter and chill in the refrigerator at least 1 hour or up to 24 hours. This helps the gluten to relax, making the crepes even more tender.
When ready to start cooking the crepes, heat a 10-inch nonstick skillet over medium heat for 2-3 minutes. Spray the bottom and sides of the skillet with nonstick cooking spray. The skillet should sizzle like crazy. You want it piping hot before you pour in the crepe batter. Quickly whisk the crepe batter to recombine, then measure out 1/4 cup of the batter. Tilt the skillet off the heat and pour the batter to one side of the skillet, immediately twirling the skillet to coat the bottom with the batter.
Set the skillet back on the heat and cook the crepe until the edges begin to brown, about 1 minute. Loosen the crepe around the edge with a heat-proof spatula and gently (but quickly!) pick up the edges of the hot crepe with your fingers and give it a fast flip. Cook the other side for 30 seconds or so until lightly golden brown and cooked through. Transfer the crepe to a wire rack. The key is to keep the skillet sizzling hot without burning the crepes – I moderated the heat of my stovetop between medium and slightly above that to keep the crepes cooking quickly without burning. You should hear an audible sizzle when you pour the crepe batter into the skillet but if you hear a sizzle with accompanying smoke – the skillet is probably too hot.
Repeat with remaining batter (spraying the skillet with cooking spray every 2-3 crepes), stacking the crepes as they finish cooking. The crepes can be placed on a baking sheet and lightly covered with foil and placed in a 200 degree oven to stay warm for 20-30 minutes while you finish cooking the remaining crepes. Serve the crepes with your favorite toppings. Some of ours include nutella and strawberries, butter and cinnamon and sugar, maple or other fruit syrup.
To store leftover crepes (or to make in advance): once the crepes have cooled, stack them between pieces of parchment or wax paper. Wrap the stack of crepes in plastic and store them in a resealable plastic bag in the refrigerator for several days or for up to 2 months in the freezer. Completely thaw frozen crepes before carefully pulling them apart.
adapted from: My Kitchen Cafe
Banana Muffins
1 c. butter, softened (can sub half with plain nonfat yogurt...makes muffins more moist)
1 c. brown sugar
6 bananas, mashed
1/2 c. milk
1 t. vanilla
4 eggs
4 c. all-purpose flour (can sub half with whole wheat flour & some flax seed)
2 t. baking powder
2 t. soda
1/2 t. salt
1 c. chocolate chips
Preheat oven to 375. Grease muffin pan.
In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in dry ingredients (except chips); blend just until moistened. Stir in chocolate chips. Pour into prepared muffin cups.
Bake for 13-15 mins. or until a toothpick inserted into center coumes out clean. Cool in pans for 5 mins, then remove muffins and place on a wire rack to cool completely.
from: Shannon
1 c. brown sugar
6 bananas, mashed
1/2 c. milk
1 t. vanilla
4 eggs
4 c. all-purpose flour (can sub half with whole wheat flour & some flax seed)
2 t. baking powder
2 t. soda
1/2 t. salt
1 c. chocolate chips
Preheat oven to 375. Grease muffin pan.
In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in dry ingredients (except chips); blend just until moistened. Stir in chocolate chips. Pour into prepared muffin cups.
Bake for 13-15 mins. or until a toothpick inserted into center coumes out clean. Cool in pans for 5 mins, then remove muffins and place on a wire rack to cool completely.
from: Shannon
Niles' Nana's Chocolate Cake
2 c. sugar
2 1/2 c. flour
2 t. soda
1 t. salt
1/4 c. cocoa
3/4 c. vegetable oil
1 c. buttermilk or sour milk (add 1 t. vinegar to milk)
1 c. boiling water
2 eggs
Bake at 350 for 30 mins or 325 for 55 mins.
Frosting:
1/2 cube butter
1/4 c. milk
3-4 T. cocoa
add powdered sugar to desired consistency
from: Cammi
2 1/2 c. flour
2 t. soda
1 t. salt
1/4 c. cocoa
3/4 c. vegetable oil
1 c. buttermilk or sour milk (add 1 t. vinegar to milk)
1 c. boiling water
2 eggs
Bake at 350 for 30 mins or 325 for 55 mins.
Frosting:
1/2 cube butter
1/4 c. milk
3-4 T. cocoa
add powdered sugar to desired consistency
from: Cammi
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