Wednesday, January 4, 2012

The Easy, and Absolute BEST Cheesecake Ever!

Recipe for the Best Cheesecake Ever...and the easiest. YUM.

THE CRUST

2 packages of graham crackers
3/4 cup sugar
1 stick of butter melted

Crush graham crackers in a Ziploc bag with a rolling pin. Put in a mixing bowl and add the sugar. Mix well with a fork. Add melted butter and mix well. Press into two 9 inch pie plates.

CHEESECAKE


3 8oz packages of cream cheese
4 eggs
1 c sugar
2 tsp vanilla

Mix well in an electric mixer. Get as smooth as possible, but some lumps are okay. Pour into the 2 prepared pie shells. Bake for 20 minutes at 375. Let cool completely.

TOPPING

2 cups sour cream
1 tsp vanilla
1/4 c sugar

Mix together well until sugar is melted and put on top of pies. Refrigerate before serving.

Recipe from Ann


Wednesday, December 23, 2009

Suzanna's Rolls

These are my sister in laws yummy rolls, and I don't have a picture of them, because they never last long enough to take one! My friend is making them for Christmas though (and you should too, yum!) and I will have her snap a pic if she can and add it here for ya'll.

Here is the recipe;
  • 2c milk-heated for 2 min in microwave
  • 2 TBS yeast
  • 1/2 c. sugar
  • 2 tsp salt
  • 5 1/2 TBS softened butter
  • 1 egg
  • 5 1/2-6 cups flour (you want dough to be a little sticky, but not too sticky!)
  1. Heat milk and add yeast to it.
  2. Add sugar, salt, soft butter and egg.
  3. Mix
  4. Add 2 cups of flour at a time, about 2 minutes of kneading each time (we do this in our kitchen aid, but you could also make the dough in your bread maker on dough setting, and take out when done).
  5. Let rise for 45 minutes
  6. Sprinkle flour on clean countertop with measuring cup-never your hands, the less you handle the flour the better your rolls will be.
  7. Roll dough out
  8. Cut into rectangles with pizza cutter, or knife
  9. Roll rolls, into log shapes or crescent shapes
  10. Spray cookie sheet or parchment paper with spray
  11. Cover with dishtowel and let rise for 45 minutes or longer (should about double in size)
  12. Bake at 350 for 10-12 min
  13. Rolls should be slightly brown on top
  14. Brush with melted butter while hot if desired
  15. Eat and enjoy!

Monday, October 19, 2009

Freezer Meals

Being in school and doing home school, and trying to keep up with everything else in my life as a "single" stay at home mom(Chad is gone like 70 hours a week at the moment, with school and work), is really taking a toll on dinner time.
Chad isn't home for dinner a lot of nights, and the thought of cooking a great meal for three kids who'd rather have Kraft Macaroni and Cheese every night
...well let's just say I'm unmotivated.
I made up 5 freezer meals at the end of last month and they have been my sanity!
Each meal can easily feed us for 3 days. I make one and we ALL eat it the first night, when Chad is home.
Then I put all the leftovers in individual size serving containers and put them in the fridge.
I eat them for dinner the next night, when Chad is gone and I feed the kids something that they want.
Chad eats one when he finally does get home and everyone is happy and fed.
It works well, and it has saved us a ton on our grocery bill this month, especially since I did similar ingredients in all of my dishes and had 5 different meals.
One of them was the company casserole below (yum).
One was a Chicken Fettuccine Alfredo with broccoli (I just put in a jar of sauce and a half jar of milk with the other ingredients).
And the other 3 were the ones pictured above, recipes posted below.
This is such a great way to know that you always have something yummy on hand, even if you don't feel like cooking.
If only I had a deep freeze, I would cook once a month.
Period.
Of course we would all gain a hundred pounds easily, since all I tend to make in these are comfort food dishes-but whatever! :)

Artichoke Chicken

This is one of my all time favorites, though it changes a little bit every time anyone ever makes it. It was originally one of my dads recipes, and then my mom perfected it when she added some cream to it. I really like to add asparagus to it and a few more seasonings-but no matter what it is a tangy deliciousness that I can't resist.
  • One pound of pasta-I prefer penne.
  • One jar of Artichoke Hearts
  • One bunch of Asparagus, cooked and chopped
  • 2-3 Chicken Breasts Shredded
  • Salt and Pepper
  • 1/2 cup of Italian-esque dressing, I used a Sun Dried Tomato Vinegarette.
  • 2 TBS Worchestershire sauce
  • 1/4 tsp. dried mustard
  • 3/4 cup cream
Cook pasta according to package directions
Put the pasta in the bottom of your pan
Layer chicken and cooked asparagus
Pour jar of artichoke hearts and juices over the pasta.
Make a sauce with Italian dressing, Worchestershire sauce, mustard, cream and salt and pepper, and pour over the pasta.
I put some more fresh ground pepper on top and then you just pop that in the 350 degree oven uncovered for 30 minutes, stirring once during cooking.
If frozen, check after 45 minutes, and bake until cooked through.
Enjoy!

Chicken/Cream Cheese Broccoli Bake

For this dish and all the others I used chicken for, I put a bunch of (like 6 or 7) chicken breasts in the crock pot with some salt and pepper and a few other seasonings, and then shredded it when it was all done and divided it among all the dishes I needed chicken for.
  • About 3 chicken breasts
  • 1 lb of noodles, your choice, I think I used a fettuccine type noodle.
  • 1 1/2 packages of cream cheese
  • 1 c. parm cheese
  • 1 bunch broccoli
  • 2 cups milk
  • salt and pepper
  • bread crumbs
Cook pasta according to package directions, drain and put in your pan.
Layer shredded chicken.
Layer cooked broccoli.
Make a sauce with cream cheese, parm, milk and salt and pepper.
Layer sauce.
Bread crumbs and then more parm layered on top.
Bake uncovered at 350 for 30 minutes.

Frozen will take longer obviously. Check it after 45 minutes, and bake until heated through.

Creamy Meatball Pasta

I am hopefully going to be able to remember everything I did for this dish before I froze it. I just kind of threw it together, but it was super yummy when it came out, I tell you!
Ingredients:
  • Turkey Italian Style Meatballs
  • 1 lb of pasta-I used a large Penne type noodle
  • 1 jar of alfredo sauce
  • 2 cups of sour cream
  • 1 cup of milk
Cook pasta according to directions on package.
Cook meatballs according to directions on package.
Put pasta and meatballs in your baking dish or freezer dish.
Spoon out alfredo sauce and put over the top of meatballs.
Pour milk into empty alfredo jar and shake to get rest of sauce out of jar and pour over meatballs.
Put spoonfuls of sour cream randomly on top of meatballs.

If you are going to freeze, cover with foil or lid and freeze.
When you go to bake, uncover and cook in a 350 degree oven for 45 minutes or until cooked through stirring once it is all thawed to incorporate sauce.
-
If you are going to bake now, stir it up, and cook it uncovered in a 350 degree oven for 30 minutes, stirring once while baking.

Wednesday, October 7, 2009

Company Casserole

I want to name this something else, the name just doesn't do it justice!
My Grandma makes this, and I adore it!

It is so rich, creamy and so not good for you that it is my definition of comfort food.

I changed a few things from the original-but Grandma Betty, you rock!
  • 12 oz. Penne (or any other noodle you like or have on hand
  • 1 lb. Hamburger
  • 3-4 cloves of garlic chopped
  • 15 oz. Tomato Sauce (or 2 regular size cans of Tomato Soup)
  • 8 oz. Cottage Cheese (or 6 ozRicotta if you don't like the Cottage Cheese texture)
  • 8 oz. Cream Cheese-softened
  • 1/2 c. Sour Cream
  • 2 TBS butter-melted
  • Salt & Pepper, Basil (or any other seasonings you would like to use)
  1. Heat oven to 375
  2. Cook Noodles according to directions, and drain.
  3. Meanwhile-in a hot pan start your garlic-then add beef, salt and pepper, basil and/or other seasonings of your choice. Cook until browned completely.
  4. Stir in Tomato Sauce and simmer for about 10 minutes.
  5. In a seperate bowl combine cottage cheese, cream cheese and sour cream.
  6. In a rectangle baking pan (9x13 is perfect) spread 1/2 the noodles, cover with cheese mixture, then the rest of noodles-drizzle with melted butter, then the meat and sauce goes on top.
  7. Bake uncovered 30 minutes or until heated through.

Serves about 6 hungry adults. Perfect for company-hence the name.

When I make this, I usually double the recipe and freeze one-or bring to someone who just had a baby or something.

Tuesday, September 29, 2009

Chocolate O cake

One bite of this cake, and all doubts of what that O stands for will be erased.
Oh yeah, it's that good.
This is a variation of another cake I have on here, and I'm sure most of you have had this, and if not...here are the ingredients, find out what you don't have on hand, go get the ingredients and then come back and make this cake.
You won't be sorry.
  • One chocolate cake baked in your rectangular baking pan-you can use a mix, or make your favorite chocolate cake-this is one of those recipes that it just doesn't matter-as long it's a good chocolate cake.
  • 1 can of bliss, I mean sweetened condensed milk
  • Whip cream-and make the whip cream please, don't do the cake shame with Cool Whip or some other fake "whipped topping" blech!
  • Heath or Skor toffee bits or candy bars chopped into pieces.
  1. Let your cake cool
  2. Poke holes with fork all over the cake
  3. Pour entire can over the cake letting it soak all up into the cake
  4. Spread your homemade whip cream over the top
  5. Sprinkle the toffee bits on top of that
  6. Slice a big old piece for yourself and sit back and eat it
  7. Repeat step 6 until you are completely satisfied

Chicken Cordon Bleu

While thinking of Creme Brulee, it made me want Chicken Cordon Bleu.
Because I like to talk in a thick french accent, kiss my fingers and say magnifique.
Also it is fun to serve your family something that is fancy like this and then say Bon Apetit in my best Julia Childs accent (who loved that movie by the way, um that would be me!).
Here's the recipe:
  • 4 chicken breast halves
  • 4 slices of prosciutto
  • 4 slices swiss cheese
  • 1 Tbs butter
  1. Place each chicken breast half between two pieces of plastic wrap.
  2. Using the flat side of a meat mallet pound chicken lightly into rectangles about 1/8 inch thick. Remove plastic wrap.
  3. Place a slice of prosciutto and a slice of cheese on each piece of chicken. Fold in side edges, and roll up from the bottom end. Secure with toothpicks.
  4. In a medium skillet cook rolls in hot butter over medium heat for 20-25 minutes until no longer pink (170 degrees), make sure you turn them to brown them evenly. Remove toothpicks before serving.

I like to serve this with honey mustard for dipping...because it's yummy.

Creme Brulee

Delicious creamy custard with carmelized sugar drizzled on top....is there a more delectable treat out there?
I can't think of one!
Every time I go to a more upscale Italian restaraunt, this is always on the order, I know it's a french dessert-but the Italian know how to make it too, and I am a bigger fan of Italian food than french food.
Lately we haven't been going to many upscale or lowscale for that matter Italian restaraunts so I took matters into my own hands and learned to make it myself, without one of those little torches even!
...anyway, what you came for, the recipe...
  • 1 3/4 cups of half & half or light cream
  • 5 egg yolks, slightly beaten
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1/2 cup sugar
  1. Preheat your oven to 325.
  2. Get a pot of water boiling.
  3. Place 6 6 ounce custard dishes in a 3 qt rectangluar baking dish.
  4. In a small and heavy saucepan heat the half & half or cream over med-low heat until just bubbly. Remove from heat; set aside.
  5. Meanwhile in a medium bowl combine egg yolks, 1/3 c sugar, vanilla and salt. Beat with whisk until just combined.
  6. Slowly whisk the hot half and half into egg mixture.
  7. Pour custard into the custard dishes evenly.
  8. Place the baking dish in the oven
  9. Pour the boiling water into the pan until it reaches half-way up the custard dish sides.
  10. Bake for 30-40 minutes, until a knife inserted in the middle comes out clean.
  11. Remove from water and let cool on wire rack.
  12. Cover and chill for at least 1 hour and up to 8.
  13. Let custards sit at room temp for 20 minutes before serving.
  14. While letting them sit, get out a heavy 8 inch skillet and heat the 1/2 cup sugar over med-high heat until it starts to melt-shaking the pan occasionally to heat evenly. Do not stir.
  15. Once it starts to melt reduce heat to low and cook for about 5 minutes or until it is all melted and golden, stir as needed with wooden spoon.
  16. Quickly drizzle sugar over custards, if the sugar hardens in skillet return to heat and stir until melted again.

So fancy pants!

Friday, September 4, 2009

Frozen Hot Chocolate

This is a yummy drink that my friend Suzanne makes.
Chad and I have made these a must have on game nights as of late.
  • King size chocolate bar, we go with Hersheys (7 oz.)
  • 2 tsp. hot chocolate powder
  • 1 1/2 TBS sugar
  • 1 1/2 c. milk
  • whip cream

Over a double broiler melt about 6 oz. of the chocolate. Add sugar and hot chocolate and stir unitl smooth. Add 1/2 c. milk and stir. Put that mixture in the blender with the rest of the milk and blend with 3 cups of ice.

Shave the rest of the chocolate bar, to put on top of the whip cream you will want to put on top of your delicious drink.

This makes about 3-4 normal size drinks.

Chad and I bought these huge mugs for these and rootbeer floats-this recipe fills both of those.

Divine.

Thanks Suzanne! And thanks Summer for sharing your mom's yumminess!

Easy & Delicious Steak Salad

This recipe is easy, fast and delicious.
  • 2 sirloin steaks, cut into strips
  • 1 head chopped romaine lettuce
  • 1/2 bottle of sesame ginger marinade
  • 3-4 cloves garlic
  • 1 T sesame oil
  • 1 lime
  • optional-other salad ingredients such as tomato, wonton strips etc...

Marinade the steaks in the marinade for at least 30 minutes in the fridge.

In hot skillet or Wok, heat oil and garlic.

Add steak and marinade.

Cook for about 7 minutes or until steak is cooked to your desired done-ness (a word?)

Add juice of one lime to lettuce and toss.

Pour steak and all it's glorious sauce still hot over the salad.

Eat!

Monday, August 31, 2009

Hot and Delicious Scones

This is not a recipe, but a tip for those who have not tried this.
My family absolutely cannot leave these alone once I start making them, and they are gone lickety split.
You just take Rhodes roll dough, thaw it out a bit, enough to stretch it into flat circles, and fry it in canola oil (or whatever your preference of vegetable oil).
Serve hot with cinnamon & sugar, honey or butter, or better yet honey butter.

Thursday, August 27, 2009

Chicken Satay with Peanut Dipping Sauce

I got this off of my bloggin friend Summer's recipe sharing site. Yumm-o.
Peanut butter, lime, cilantro, garlic-be still my heart!
Here is the yummy yummy recipe, I served it with rice a green salad with sesame ginger dressing. Very very tasty.

  • 1/3 c. soy sauce
  • 1/3 c. packed brown sugar
  • 2 t. lime zest
  • 1/4 c. lime juice (I found that my lime that I 'zested' produced just a little more than a 1/4 c., so really you just need one lime).
  • 3 garlic cloves, pressed (I added about 5-more is better is what I always say)
  • 1 1/2 lbs. boneless, skinless chicken breasts (I used chicken tenders, it's easier to cut them into bite size pieces I find, and less cutting off all the white stringy stuff)
  • 1/3 c. creamy peanut butter
  • 1 T. snipped fresh cilantro (I might have added an extra tablespoon of this too, sue me)

In bowl, combine soy sauce, brown sugar, lime zest and lime juice. Press garlic into soy sauce mixture.

Reserve 1/3 c. soy sauce mixture for peanut dipping sauce and set aside.

Add chicken to remaining soy sauce mixture, (I cut the chicken into bite size pieces for easier eating for my kids, and who I am I kidding I feel like I am eating more if they are all cut up into bite size pieces, so really it's all for my selfish piggy wants)

Cover. Refridgerate for 30 minutes.

Preheat oven to 400. Bake chicken 18-20 minutes.(I put mine on foil on a cookie sheet for easy clean up)

Add peanut butter and cilantro to reserved soy sauce mixture.

Whisk until smooth. Serve with chicken. (And your fingers)

Recipe by Summer Andrus

Monday, August 24, 2009

Pumpkin Chocolate Chip Cookies

Ingredients:

  • 1 c. (2 sticks) unsalted butter, softened
  • 1 c. white sugar
  • 1 c. brown sugar
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 1 c. canned pumpkin puree
  • 3 c. all purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 2 c. milk chocolate chips
  • nonstick cooking spray or parchment paper

Directions:

Heat oven to 350, spray cookie sheets with nonstick spray or line with parchment paper.

Using a mixer, beat the butter until smooth. Beat in white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in eggs one at a time, then mix in vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15-20 minutes (mine only took 10-12 just FYI) or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes before moving them to a cooling rack with spatula.

Yield: about 60 cookies

Recipe by George Duran

Thursday, August 13, 2009

Turkey, Bacon, Avacado Sandwich

No, you probably don't need a recipe for a sandwich.
But I want to remember this one.
It made me moan and sigh with absolute pleasure.
A sandwich to write home about.
Not kidding.

I started with a whole grain sandwich roll.
I cut some beautiful lettuce and placed it on bottom.
I poured a little bit of pomegranite balsamic vinegar (it didn't have to be pomegranite, it's just what I had on hand).
I cut a ripe off the vine tomato and placed 3 slices on top of that, soaking up some of that vinegar.
I used the salt and pepper grinder on top of these.
I placed some wonderful deli sliced turkey on top, crisp bacon and some creamy avacado.

It was a sandwich.
A delicious heavenly moment of bliss.

Chicken Dijon

I couldn't wait to make this, so we had it Tuesday night.
I served it with a baked potato with a yummy sour cream, basil and tomato sauce I made for them. Yum.

The chicken-it is really good. Really, really good.
I just did what felt right to make this taste like I remember.
It might have been even better.

The recipe...
Ingredients for Chicken:
  • 4 pieces of chicken breast
  • 2 eggs beaten with a fork in one bowl
  • in another bowl mix about 1/2 cup flour
  • with about 1/8 tsp Bon Apetit' Seasoned Salt
  • and plenty of course ground pepper

You can see where this is going right?

Dip the chicken into the egg, and then into the flour mixture, coating well.

Cook in a hot skillet with oil or butter, until cooked through and browned on each side.

Ingredients for Dijon Sauce:

  • 2 TBS butter
  • 1 cup heavy cream
  • 3 heaping spoonfuls of Country Dijon Grey Poupon (it needs to be the country dijon!!!)

Whisk in sauce pan over medium heat until it gets to a slow boil, lower heat and let simmer until you are ready to pour over chicken. Make sure to stir it every once in awhile so that it doesn't start to stick together.

After you pour it on, garnish with a slice of cooked bacon and a few slices of avacado. Those add to the flavor even more. Yummmmmm-o!

Monday, August 10, 2009

Yellow Curry with Rice

It might not be pretty to look at, but it is scrumptious to eat! (Unless of course you are a man in my family-for some reason they are not fond of this yummy spice that lights up my life.)

The recipe:
Start some white cal-rose rice in your rice cooker or on the stove.
  • 2 regular size potatoes, peeled and cubed
  • 1 c sliced carrots

PRE COOK THESE IN A CUP OF BOILING WATER UNTIL THEY ARE AT THE SOFTNESS YOU LIKE

  • 1 lb of chicken tenders cut into cubes (you could also use thigh meat, I just prefer the white meat)

COOK YOUR CHICKEN IN SKILLET WITH 2 TSP SESAME OIL (OR ANY OIL-I JUST LOVE SESAME OIL)

  • 3 T oil (again I prefer sesame, but any cooking oil will work)
  • 2 T yellow curry paste (my Albertsons does not carry this, so I use a T of curry powder and another T of sesame oil to make my own paste, and have not been disappointed in the flavor)

HEAT OIL IN PAN UNTIL HOT, ADD PASTE AND STIR WELL, THEN ADD EACH OF THE FOLLOWING INGREDIENTS AND STIR WELL IN BETWEEN EACH ONE

  • 2 c coconut milk
  • 1 tsp curry powder
  • 1 tsp tumeric powder (this is what gives it the heat, add more if you like it hot, less if you want it super mild-this makes a pretty mild curry though)
  • Pre-cooked chicken
  • Pre-cooked veggies
  • 2 T fish sauce
  • 2 1/2 T sugar
  • 1/2 c water

WHEN IT ALL BOILS TOGETHER, THEN TURN DOWN HEAT TO A SIMMER, COVER AND LET FLAVORS ALL MELD TOGETHER

I added my rice at this point and made it into a more thick meal-but you can also just pour your curry soup over rice or just eat it sans rice.

You could also add 1 cup of onion to the soup if you like that sort of thing, as I mentioned before-we are not an onion eating family.

Friday, June 26, 2009

Chocolate Peanut Nummies

This recipe is super simple.
And super delicious.Ingredients:
  • 1/2 bag of semi sweet chocolate chips
  • 1/2 bag of white chocolate chips
  • 2 cups of dry roasted peanuts

Melt chocolate chips over double broiler, add in peanuts, drop by spoonfuls onto wax paper.

Yep that's it, and they are so delish.

Recipe from Suzanne Stewart

Tuesday, June 23, 2009

Compromise Pancakes

Ingredients:
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 TBS sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 3/4 cup milk
  • 1/4 cup oil
  • 1 TBS cocoa
  • 1 tsp vanilla
  1. Mix dry ingredients in small bowl
  2. Mix wet ingredients in larger bowl
  3. Slowly add dry to wet
  4. Mix until large lumps are gone
  5. Pour individual pancakes onto nonstick griddle or pan


Easy Tilapia Packets

Ingredients:
  • Tilapia filets-one for each person
  • veggies-frozen or fresh-whatever you have, we have made these with asparagus, and this time we made them with some baby carrots and frozen broccoli
  • Sauce-we have made these with mayo and cheese for a creamy sauce, you could also use salsa or black beans, tomato, lime and corn-but my personal favorite is coconut milk and thai peanut satay sauce.
Directions:
  • Place your tilapia on a square piece of tinfoil or waxpaper
  • Put a spoonful of sauce over the fish-if using coconut milk-just pour enough to cover filet-not enough to pour out the sides
  • Add veggies (picture before wrapped up)
  • Make packets by folding up the edges and sealing by rolling the ends up-if using wax paper, you might want to staple the folded up edges to keep them together just until the steam from the fish and veggies seals it up
  • Place in the oven at about 350 and cook until fish flakes with a fork usually about 20 minutes-check one after 15
  • Let your family open the packets and dig in. Yum and delish! (Your kids are more likely to eat something they helped prepare, and this is something healthy and delicious that your kids will love to make and eat-and it's all wrapped up-which any kid will like. All a win win!)

Sunday, June 14, 2009

Spaghetti Pie (Fritata)


2 cups cooked spaghetti
1 cup frozen peas, thawed
1/4 cup Italian Dressing
6 eggs
1/4 cup milk
4 slices Bacon, cooked, drained and chopped (about 1/4 cup)
1 cup Mozzarella Cheese
1 large tomato, cut into thin slices

PREHEAT oven to 350ºF.
Toss spaghetti and peas with dressing in 9-inch pie plate.
BEAT eggs and milk until well blended; pour over spaghetti mixture.
Sprinkle with bacon and cheese; top with tomatoes.
BAKE 40 to 45 min. or until center is set and top is golden brown.
Let stand 10 min. before cutting into wedges to serve.

Recipe adapted from a Kraft Foods recipe

Wednesday, June 3, 2009

Whole Grain Waffles

Waffle Mix
  • 6 cups whole wheat flour (you can just do 4 and add 2 of all purpose flour if you choose)
  • 1 cup of toasted wheat germ (Bob's red mill makes a good one-to toast, just pour the amount you need on a cookie sheet and pop it in the oven at about 350, and let it get toasty-move it around a little bit so it doesn't burn, and as soon as it starts to brown, it's good).
  • 1 cup toasted oat bran (I toast the wheat germ and the oat bran together)
  • 3 TB baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • optional: 3 TB buttermilk blend powder (If you can find this in your grocery store, it will save you from having to add buttermilk when you make the waffles).

Combine all the above ingredients and you can store in an airtight container in the fridge for up to 6 months. I keep mine in an old oatmeal container and made a label with what you need to add to the mix when you make the waffles.

To make the waffles:
  • 2 cups mix
  • 2 eggs
  • 1 cup water (if you used the dry buttermilk, otherwise, use 1/4 cup buttermilk and 3/4 cup water)
  • 2 TBS canola oil
  • 2 TBS honey
  • optional 1 tsp vanilla

Stir just until moistened, bake in a preheated waffle iron until golden brown.

Yield: Mix makes 8 1/2 cups which makes 4 batches of the waffles, each batch makes about 5 large waffles.

Original Post

Recipe adapted from Taste of Home

Tuesday, May 26, 2009

Egg Nog Cupcakes

  • 4 tsp Vanilla
  • 1 cup Egg nog
  • 1/4 cup oil
  • 1 TBS apple cider vinegar

Mix these ingredients together with a whisk in one bowl and then in another bowl combine the following ingredients.

  • 1/4 tsp nutmeg
  • 1 cup sugar
  • 1 1/3 cup flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Combine wet and dry ingredients and bake at 350 for about 20 minutes

Frosting:

  • 1/4 cup softened butter
  • 3 TBS eggnog
  • 1/4 tsp vanilla
  • pinch of nutmeg
  • 2 cups confectioners sugar

Mix it up and frost I sprinkled mine with a cinnamon/sugar mix and stuck a cinnamon stick in for garnish-but not necessary.


Original post

Peanut Butter Cup-cakes

Cupcakes

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 350 degrees.
  2. Line cupcake pans with liners; set aside.
  3. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.
  4. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  5. Divide batter evenly among liners, filling each about one-third full.
  6. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Frosting

  • 1/4 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1 cup powdered sugar
  • About 2 tablespoons milk, or as needed
    Mix butter and peanut butter together till creamed, add powdered sugar and continue mixing. If frosting gets too stiff add a little milk until frosting is fluffy

I cut a miniature Reeses in half and stuck it in top.

Original Post

Chocolate Malt Cupcake

  • 2 eggs room temp
  • 1/2 c. milk room temp
  • 4 T Butter, melted then cooled
  • 1 t. vanilla

Mix together and set aside

  • 1 2/3 c. flour
  • 2/3 c. malted milk
  • 1/2 c. sugar
  • 1/2 c. brown sugar
  • 1/8 c. cocoa
  • 2 t. baking powder

Whisk together and then stir in milk mixture

Bake at 375 for about 15 minutes or until a toothpick comes out clean.

Chocolate Malt Frosting

  • 1 3/4 c confectioners sugar
  • 1/4 c cocoa
  • 1/4 c malted milk
  • 1/2 c butter room temp
  • 3 T milk

Mix milk and malt together and then beat in rest until smooth.


Original Post

Pumpkin Cupcakes


  • 2 c all purpose flour
  • 2tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt

Sift ingredients in a seperate bowl

  • 1/c veggie oil
  • 1 1/4 c. sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup canned pumpkin

Mix wet ingredients until smooth and then add dry ingredients.

Pour into cupcake liners 2/3 full

Bake at 350 for about 15 minutes-check with toothpick, until it comes out clean.

Frost with Butter-Cream Cheese Frosting.
1 brick cream cheese
1 stick of butter
1 tsp. Vanilla
2 c. sifted confectioners sugar
Combine all ingredients and let chill at least 30 min. before frosting
I added some yellow and red food coloring to make orange and on the kids cupcakes-I let them use some chocolate chips to make pumpkin faces
Original Post

Monday, May 25, 2009

Oreo Madness Cupcake

Start by lining your cupcake tins and adding 1/2 an Oreo cookie to the bottom of each and then add a caramel to the top of those. Then you make brownies-use your own favorite recipe or box mix

Pour brownie mix over caramel and oreos

Bake at 350 for 15-18 minutes
Top with spray whip cream and a drizzle of hot fudge.

Original Post

S'more Cupcakes


3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 350 degrees.
  2. Line cupcake pans with liners; set aside.
  3. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.
  4. Add the eggs, warm water, buttermilk, oil, and vanilla;
  5. Mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  6. Divide batter evenly among liners, filling each about one-third full.
  7. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Marshmallow Frosting

1 1/2 stick butter, room temperature

1 cup confectioner's sugar

1/4 tsp. vanilla

7 oz. jar of marshmallow cream

Directions: Cream all together with mixer, pipe onto cupcakes if desired. I just cut a hole in the tip of sandwich bag.

Sprinkle crushed graham on top and put a square of hershey in the middle.
Chocolate cupcake recipe by Martha Stewart

Yield about 24

Original Post

Red Velvet Cupcakes


  • For this recipe you will need:
    2 1/2 c. All-purpose flour
    1 1/2 c. Sugar
    1 tsp. Baking Soda
    1 tsp. Salt
    1/2 c. Cocoa Powder
    1 1/2 c. Vegetable Oil
    1 c. Buttermilk
    2 lg. Eggs
    1 Tbsp. Red Food Coloring
    1 tsp. Apple Cider Vinegar
    2 tsp. Vanilla
  • Directions:
    Preheat oven to 350
    Line muffin tins with cupcake paper-preferably the foil kind
    In a med. mixing bowl, sift together; flour, sugar, baking soda, salt & cocoa powder
    In a lg. mixing bowl beat or whip together well; oil, buttermilk, eggs, food coloring, vinegar & vanilla. Add dry ingredients until smooth. Do not overwork batter or your cupcakes will be stiff.
    Divide batter into tins about 3/4 of the way full
    Bake at 22-25 minutes.
    Cool completely before frosting with delicious frosting below
  • Butter Cream Cheese Frosting
    1 brick cream cheese
    1 stick of butter
    1 tsp. Vanilla
    2 c. sifted confectioners sugar
    Combine all ingredients and let chill at least 30 min. before frosting.
yield: about 24
Recipe created by: Ana Cabrera,

Artichoke Dip

I will post a picture when I make this next!

Ingredients:
1 sm. jar diced Marinated Artichoke Hearts
1 box Cream Cheese
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 regular size package of Shredded Parmesean Cheese (not the canister-it needs to be shredded)
1 tsp. Garlic Powder
1 TBS. Dill

Heat all ingredients together until cheese melts, I usually do this in a mini crockpot because I can keep it warm as long as I need to, but you can heat it on the stove and transfer to dish if that's easier.
Serve with crackers, tortilla chips, veggies or whatever else sounds good.
Original post

Crockpot Zucchini Chicken


I don't have a picture of zucchini chicken, I will post one, next time we make it! :)

  • 1 can chicken broth
  • 1 pound boneless chicken, either thighs, breasts or tenders.

Put these in the crockpot

Top with
  • 2 sliced zucchini
In a medium bowl mix,
  • 1 tsp. pepper
  • 1 tsp. salt
  • 1 tsp. garlic powder (or minced garlic)
  • 1 tsp. lemon juice
  • 1 tsp. oregano
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup

Pour over chicken and zucchini.

Cook on low for 8 hours or high for 4 hours.
After cooking, stir and serve over rice.

Original post

Sweet Pork

Sweet Pork-
  • Pork loin (around 3 lbs)
  • 1 can of coke
  • 1 bottle of red taco sauce (mild or medium)
  • 1 tbs of cumin (use 1/2, if you don't want it too spicy)
  • 1 cup brown sugar

  1. Cook pork in crockpot with some water on low for around 6 hours.
  2. Empty liquid and pull pork apart with fork.
  3. Add the ingredients above and cook for an additional 3 hours.
  4. Serve with tortillas and what ever else! Rice, beans, guac, salsa, etc....

Original Post

Football Stew


  • 1 lb. cooked Ground Beef of Browned Stew Meat
  • 2 cups Cubed Potatoes

  • 2 cups Baby Carrots

  • 2 cans cream of mushroom soup (fat free, does not take away from flavor)

  • 2 cans cream of chicken soup(fat free, does not take away from flavor)

  • 1 soup can full of water

  • 1 pkg onion soup mix


Combine all ingredients together in crock pot and cook on low all day (like 6 to 8 hrs) or on high for 3-4.



Original Post

Crock Pot Tilapia


-- 3 or 4 filets of Tilapia (or other favorite white fish)
--1/4 cup mayonnaise
--1/2 cup shredded cheese (parmesan is best, but any cheese you have on hand will do)
--juice of 2 lemons
--4 chopped garlic cloves
--pinch each of salt and black pepper
The Directions:
--mix all ingredients except fish
--rub mixture on both sides of fish
--wrap each piece of fish in it's own foil packet
--put all the packets in the crockpot
--cook on low 2-4 hours, the fish should flake easily with a fork

Recipe from crockpot365.blogspot.com

Better than you know what cake


To make this cake you will need:
  • A box of white cake mix (and everything you need to make that like oil and eggs)
  • 1 can sweetened condensed milk
  • 1 can coconut milk
  • About a cup of heavy whipping cream
  • About a Tablespoon of white sugar

Directions:
  • Make cake according to directions on box...
  • Let cool, if you are impatient like me, about 10 minutes should suffice.
  • Mix sweetened condensed milk and coconut milk together.
  • Poke holes in cake, I used the handle of a spoon-it worked great
  • Pour coconut mixture into the holes
  • Make whip cream with the cream and sugar-spread on top of cake like frosting
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