Sunday, December 25, 2011
3 c. flour
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 tsp. vanilla
1/2 c. butter, melted
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.
Monday, December 19, 2011
6 tablespoons olive oil
2 lemons 1 thinly sliced, 1 juiced
4 cloves garlic
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 lb green beans
8 small red potatoes, quartered
4 chicken breasts
Preheat oven to 450. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish. In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat. Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. (I think it’s so pretty!)Place chicken in olive oil mixture and coat. Place chicken in dish. Roast for 40-50 minutes. Remove chicken and continue roasting potatoes/beans if necessary.
Any cake mix (I like Red Velvet the best!)
any can of frosting (I like cream cheese frosting!)
Almond Bark (vanilla or chocolate, depending on your cake. I use vanilla.)
Bake the cake according to directions. While still warm, crumble the cake in a bowl and mix with the cream cheese frosting. Set in the fridge for about an hour. Then you can start forming balls. Since I hate getting my hands icky, I like to use my Pampered Chef cookie scoop thingy. What is that thing called? After making the balls, dip them in the melted almond bark using a toothpick, spoon, or the Pampered Chef egg separator (I am going to try that today.)
All done! Enjoy! :)
Tuesday, December 13, 2011
3/4 cup white sugar
1 egg, beaten
1 cup cooked squash
1/2 t vanilla
1 tsp baking soda
2 tsp cream of tartar
1-1/2 cups flour
Pre-heat the oven to 350°F.
Monday, October 3, 2011
1 medium onion chopped
1/4 C butter or margerine
1 C white rice
1 can (10oz) condensed beef broth
1/2 can of water
Preheat oven to 350.
In a smaller casserole dish, combine broth and water and set aside.
In a large skillet, melt butter.
Add onion to skillet and saute until soft.
Add rice to skillet and saute until lightly browned (golden color).
Add rice mixture to casserole dish and stir together.
Bake 30 minutes covered and 30 minutes uncovered (1 hour total).
Thursday, September 22, 2011
1 2/3 C flour
1 C sugar
1/4 tsp salt
1/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
1/2 C melted butter
1 C pumpkin
6 oz chocolate chips
Preheat oven to 350 F. Mix flour, sugar, salt, baking soda, baking powder, nutmeg, and cinnamon. Add eggs, pumpkin, melted butter (that has cooled slightly), mix well. Add chocolate chips, stir. Pour or spoon into greased muffin tins and cook for 20 minutes or until done (do not overbake).
My friend included the note that if you can actually have any left over, once they are completely cooled you can freeze them and then just pull them out and microwave them for 20sec. for a great after school snack. Obviously I haven't tried this step as there were none left when I made them.
Saturday, September 3, 2011
2 cans whole berry cranberry sauce
1 packet Lipton dry french onion soup mix
Mix the sauce and soup mix together. Put roast in the crockpot. Pour mixture over roast. Cook on low for 12 hours or on high for 8 hours. This is WONDERFUL and SO EASY!
29 oz. Pumpkin puree
1 can of evaporated milk
1 c sugar
3 t cinamon
1 t salt
Mix the above and then pour into a 9 x 13 pan.
1 box yellow cake mix
1 c chopped pecans (optional)
3/4 c butter
Sprinkle the dry cake mix over the pumpkin puree mix. Sprinkle nuts over that. Drizzle the butter over everything. Bake at 350 for 50 minutes. Enjoy with whipped cream!
Friday, July 15, 2011
High altitude tips: slightly decrease oil, baking powder, sugars; slightly increase flour, liquid.
2 1/2 C flour
1/2 C brown sugar
1/2 C white sugar
1 t salt
3 t baking powder
1 1/4 C mashed bananas (~4 bananas)
3 T veg oil
1/3 C milk
Optional additions: Chocolate chips, chopped nuts, cinnamon, nutmeg, vanilla.
Heat oven to 350.
Grease and flour 2 loaf pans (or use cooking spray).
Mix all ingredients together and divide between pans.
Bake 55-65 min.
Wednesday, June 29, 2011
1pkg white cake mix
1 C whole milk
8 TBSP (1 stick) butter, melted
3 large eggs
1 tsp vanilla
2 tsp cinnamon
1 stick of butter at room temperature
3 1/4 C powdered sugar
3-4 TBSP milk
1 tsp vanilla
1 tsp cinnamon
preheat oven to 350F
Generously grease and flour 2 9-inch round pans
Place all cake ingredients in a large mixing bowl and mix until well combined with a mixer (make sure to scrape down the sides part way through mixing).
Divide the batter into the two pans and bake until they are golden brown (27-29 min). Cool for 10 min then remove from the pans and allow to cool the rest of the way before frosting.
For the frosting place butter in a mixing bowl and mix for 30 seconds until light and fluffy. Stop machine and add the rest of the ingredients, blend on low speed until the sugar is incorporated. Add up to 1 TBSP of milk if frosting seems too thick.
Saturday, June 25, 2011
12 slices french bread cut into 1" cubes
2 8-ounce packages cream cheese cut into 1" cubes
1 c fresh blueberries rinsed and drained
12 large eggs
1/3 c maple syrup
2 c milk
1 c sugar
2 T cornstarch
1 c water
1 c fresh blueberries rinsed and drained
1 T unsalted butter
Grease 13 x 9 inch baking pan. Place half of the bread cubes evenly in the pan. Scatter cream cheese cubes over the bread and sprinkle with 1 c blueberries. Arrange remaining bread cubes over blueberries. In large bowl combine eggs, syrup, and milk and whisk to blend. Pour evenly over bread. Cover with foil and chill overnight.
Preheat oven to 350 degrees. Bake, covered with foil, in middle of oven, for 30 minutes. Remove foil and continue baking for 30 minutes, or until puffed and golden brown.
In small saucepan combine sugar, cornstarch, and water over medium-high heat. Cook, stirring occasionally, for 5 minutes or until thickened. Stir in 1 c blueberries and simmer, stirring occasionally, 10 minutes, or until berries burst. Add butter and stir until melted. Transfer to serving bowl. Place French Toast on individual serving plates and top with blueberry syrup.
Wednesday, June 22, 2011
[High altitude tips: slightly decrease oil baking powder & soda, sugars. slightly increase flour, liquid]
3/4 c brown sugar, packed
1/2 granulated sugar
1 t vanilla
1 1/2 c all purpose flour *
1 t baking soda
pinch of salt
3 c rolled (old fashioned) oats
12 oz semi sweet chocolate chips
1. cream butter, sugars, egg, vanilla will electric mixer on high.
2. stir in flour, baking soda, and salt at the same time. Stir in oats. Last, stir in chocolate chips and stir them in (may need to use hands).
3. press cookie dough into a greased 9x13 dish. Dough should be somewhat flattened, but it's ok for some cracks to remain.
4. Bake at 350 for 30-35 minutes.
5. Cool for 20 minutes and cut into 24 squares. Delicious warm or cold.
- 8 eggs
- ½ c half and half
- 1 c (4oz.) shredded cheddar cheese
- 1 c finely chopped fully cooked ham ( I found that deli-style ham works best--otherwise heavy chunks of ham fall to the bottom. I have also made it vegetarian by omitting the ham.)
- ¼ c finely chopped green pepper
- ¼ c finely chopped onion
- ½ t salt
- ¼ t pepper
- (feel free to throw it other favorite options: tomatoes, scallions, mushrooms, spinach, etc.)
- (recommend using unseasoned meat tenderizer in advance to tenderize meat)
1 cup chopped onion
2 cloves garlic -- minced or finely chopped
1/2 pound fresh mushrooms -- sliced 1/4 inch thick
4 tablespoons flour
2 tablespoons ketchup
1/8 teaspoon black pepper
10 1/2 oz can of condensed beef broth -- undiluted
1/4 cup dry white wine (or cooking sherry)
1 tablespoon snipped fresh dill -- or 1 teaspoon dried dillweed
1 1/2 cup nonfat sour cream
1. Trim fat from beef. Cut crosswise into 1/2-inch thick slices. Cut each slice across grain into 1/2-inch-wide strips.
2. Slowly heat large, heavy skillet. In it, melt 2 tablespoons butter. Add just enough beef strips to cover the bottom of the skillet. Over high heat, sear quickly on all sides. With tongs, remove beef as it browns. (It should be brown on the outside and rare on the inside). Add butter as needed. Brown rest of the beef and set aside.
3. Add remaining butter to same skillet and sauté onion, garlic, and mushrooms until onion is golden - about 5 minutes. Remove from heat. Add flour, ketchup and pepper; stir until smooth. Gradually add beef broth; bring to a boil, stirring. Reduce heat and simmer for 5 minutes.
4. Over low heat, add wine, dill and sour cream stirring until well combined. Add beef; simmer just until sauce and beef are hot.
5. Serve stroganoff over hot, cooked egg noodles or rice. Sprinkle with dill or parsley.
Makes 6 servings.
Per Serving (excluding unknown items): 859 Calories; 50g Fat (52.8% calories from fat); 43g Protein; 57g Carbohydrate; 3g Dietary Fiber; 197mg Cholesterol; 586mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1 Vegetable; 7 Fat; 1 Other Carbohydrates.
- 1/3 cup lite soy sauce
- 2 tablespoons sherry wine (used marsala cooking wine since that's what I had on hand)
- 1 ½ tablespoons cider vinegar
- 1 ½ tablespoons brown sugar
- 1 ½ tablespoons minced fresh or jarred ginger (or 1 teaspoon ginger powder)
- 1 garlic clove, minced
- 8 boneless, skinless chicken thighs (about 1 1/3 pounds)
- 1 large carrot, peeled and sliced into 1/4-inch rounds
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Sunday, June 12, 2011
12 ounces orzo pasta, cooked to al dente and cooled
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
15-ounce can artichoke hearts, drained and quartered
1-1/2 cups (7-oz jar) sun-dried tomatoes in olive oil, julienned
1 large lemon, zested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil
Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. Drain the asparagus and rinse with cool water.
Heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender.
In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Add artichoke hearts, sun-dried tomatoes with oil, and lemon zest. Stir to combine.
In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad.
Refrigerate salad for at least 5 hours for flavors to combine. Serve cold.
Makes 12-15 servings.
Monday, June 6, 2011
1 can whole kernel corn
1 can cream corn
8 oz. sour cream
1 box jiffy cornbread mix
1 stick butter, melted
Beat eggs. Add both cans of corn, do not drain, and sour cream. Mix well. Add jiffy mix and butter. Mix well. Put in casserole dish and bake for 45 minutes at 350.
Sunday, June 5, 2011
Saturday, April 16, 2011
Here is another Pampered Chef recipe...made in the Deep Covered Baker. If you do not own this item, I highly recommend it! It makes things so quick and in the microwave, too! However, this one is in the oven...and takes a bit longer. :) But, overall, it cooks things very quickly!
1 (29 oz) can tomato sauce
3 cups diced cooked chicken breasts
1 medium onion, chopped
1 medium green bell pepper, diced
3 t Buffalo rub (I don't have the Pampered Chef kind, but found alternative at store)
1 container (15 oz) part-skim ricotta cheese
2 c shredded mozzarella cheese
3 garlic cloves, pressed
1/2 t salt
9 uncooked no-boil lasagna noodles
1/2 c crumbled blue cheese (optional)
1. Preheat oven to 350 degrees. Combine tomato sauce, chicken, onion, bell pepper and rub in bowl; mix well. In another bowl, combine ricotta cheese, 1 1/2 c of the mozzarella cheese, egg, pressed garlic and salt; mix well.
2. To assemble lasagna, spread one-third of the chicken mixture over bottom of Deep Covered Baker (or whatever you have). Top with three of the lasagna noodles in a single layer, breaking noodles to fit. Press noodles into chicken mixture. Spread one-third of the ricotta mixture over noodles. Repeat layers two times. Top with remaining mozzarella cheese (or, with a combination of cheddar and monterey jack if your family eats some of your mozzarella cheese).
3. Bake, covered, 45 minutes. Carefully remove lid from baker. Continue to bake lasagna, uncovered, 15-20 minutes or until cheese begins to brown around the edges. Remove baker from oven. Sprinkle blue cheese over lasagna (unless you forget...like I did. FWIW, it tasted great w/out it); let stand, covered, 20 minutes before serving.
This is a Pampered Chef recipe. I have a deep dish baker that I make this in so if you do not have one, you will have to figure out how to adjust cooking times.
8 oz. fresh mushrooms
1 T vegetable oil
6 slices cooked bacon, crumbled
3 slices white sandwich bread, crusts removed
1/2 c 2% milk
1/2 c finely chopped onion
1/4 c finely chopped fresh parsley
1 egg yolk
3 T smoky bbq rub
2 garlic cloves, pressed
1/2 t each salt & coarsely ground black pepper
1 1/2 lbs 85% lean ground beef
1 1/2 c shredded sharp cheddar cheese
1/4 c ketchup
1. Thinly slice mushrooms. Heat oil in skillet over medium-high heat 1-3 minutes or until shimmering. Add mushrooms, cook, and stir 3-4 minutes or until mushrooms begin to brown. Remove skillet from heat. Set aside 1 T of the crumbled bacon. Add remaining bacon to mushrooms; mix well.
2. Meanwhile, cut bread into cubes. In bowl, combine bread, milk, onion, parsley, egg yolk, 2 T of the rub, pressed garlic, salt and black pepper; mix well. Add beef to bread mixture; mix. Place two-thirds of the meat mixture in DEEP COVERED BAKER; form into an 8 1/2 x 4 1/2 in loaf. Gently press down the center of the loaf to create a well. Sprinkle 1/2 c of the cheese in the well. Top with bacon mixture and an additional 1/2 c of the cheese. Place remaining meat mixture over filling; press to seal.
3. Microwave, covered, on HIGH 14-17 minutes or until internal temperature reaches 145 degrees in the center. Carefully remove baker from microwave using oven mitts. Meanwhile, combine ketchup and remaining rub; stir. Brush ketchup mixture over meat loaf. Microwave, covered, on HIGH 3-5 minutes or until internal temperature reaches 160 degrees in the center. Sprinkle remaining cheese and reserved bacon over top of meat loaf; let stand, covered, 10 minutes before slicing.
Saturday, February 12, 2011
2 T plus 4 t canola oil
1/2 red onion, chopped
12 oz. ground beef
pinch cayenne pepper
4 8-inch flour tortillas
6 oz. Monterey Jack, grated
Heat 1 T of the oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until beginning to soften, 2-3 minutes. Add the beef, cayenne, 1/2 t salt, and 1/4 t black pepper. Cook, breaking up the beef with a spoon, until no longer pink, 3-5 minutes more.
Heat broiler. Brush one side of each tortilla with 1 t of the remaining oil. Place 2 torillas, oiled-side down, on a foil-lined baking sheet. Top with the beef mixture, Monterey Jack, and remaining torillas (oiled-side up). Broil until crisp and the cheese melts, 1-2 minutes per side.
I did the second batch without brushing the torillas with oil and I liked it better. We seved it with sour cream and salsa. This recipe came from Real Simple Magazine.
Thursday, February 3, 2011
~12 oz choc chips
Wednesday, February 2, 2011
3/4 cup brown sugar
1 cup dried cranberries
1 t salt
2 t cinnamon
Mix dry ingredients in a large bowl.
3 cups milk
1/4 cup vegetable oil
1 T vanilla
3 egg whites
Whisk liquid ingredients and add to dry ingredients. Stir to combine. Pour into greased 9x13 dish. Bake at 350 for 50-55 minutes. Cut into squares and serve with milk poured over.
This recipe comes courtesty of Mary Van Horn.
Tuesday, January 25, 2011
1 1/2 lb. ground beef
3/4 c uncooked oatmeal
1 1/2 t salt
1/4 c chopped onions
1/4 c chopped bell pepper
1/4 c catsup
2 eggs, beaten
Meatloaf sauce (see below)
Grease a 9 x 3 inch loaf pan. In a large bowl combine all the ingredients (minus meatloaf sauce) and form into a loaf. Place into the prepared pan. Bake at 350 for 1 hour. Pour off the juice and bake about 10 minutes longer. Place on a platter and cover with sauce.
Meat Loaf Sauce
3/4 c catsup
2 T chopped onion
2 T chopped bell pepper
1/4 c brown sugar, firmly packed
In a small saucepan simmer the sauce over low heat until the onion and pepper are tender.
Friday, January 21, 2011
1/3 yellow onion (diced)
3 cloves of garlic diced
2-3 boneless skinless chicken breasts (depending on how much meat you like in your soup)
1/3 lb sliced carrots (I usually use about 1/2 package of frozen sliced carrots)
1 1/2 C frozen peas
8 C chicken stock (2 large boxes of Swanson, low sodium, no MSG works great)
Amish style noodles (or noodles of your choice, I like a hearty noodle with this over egg noodles)
Salt and Pepper to taste
optional: some thyme
In a large, thick bottom sauce pan (you know that large one you use to boil all those potatoes for Thanksgiving) brown the chicken breasts. You may want to add a dash of olive oil so that it doesn't stick too bad. You want that browned appearance to the meat and pan which will be deglazed later.
When chicken is almost done cooking add the onions, cook for a couple minutes until chicken is completely cooked. Remove chicken from the pan and allow to cool so that you can cut it up into small chunks. Add garlic to the pan and after just a few seconds add a splash of chicken stock to keep garlic from burning. Add the sliced carrots. Allow all this to cook slightly while stirring to deglaze the pan. Then add the remainder of the chicken stock. Turn up heat to bring to a boil, return chicken once you have cut it up to the pan. Add salt and pepper to taste, and if desired about 1/2tsp of thyme.
Once the soup is boiling add the noodles of your choice (again I recommend a hearty noodle) and simmer until noodles are fully cooked (with Amish noodles this takes about 20 min, but will depend on the type of noodle used). At the last minute add the frozen peas to the soup (they cook almost instantly so don't need to be in but a minute).
Monday, January 17, 2011
1 4-to 5 pound pot roast
1 16 ounce can whole berry cranberry sauce
1 16 ounce can tomato sauce
1 cup water
2 envelopes onion soup mix
Hot cooked noodles
I put the roast in my crockpot, combined the cranberry sauce, tomato sauce, water, and soup mix and poured it over the roast. I then let it cook all day in the crockpot. The recipe itself says to cook the roast in a dutch over, searing it in hot oil and baking at 350 for 2 1/2 hours.
I served the roast/sauce over the large egg noodles. YUMMY!
Sunday, January 16, 2011
1 lb. thin sliced ham
1/2 lb. swiss cheese slices
2 packages Hawaiian sweet rolls
1 stick butter melted
2 T Dijon Mustard
2 T Poppy Seeds
2 T Worcestershire Sauce
1/2 c brown sugar
Cut rolls in half. Place in 9 x 13 deep baking pan. Put 1 slice of ham and 1/4 piece of swiss cheese on each. Put top back on. Mix sauce ingredients and pour over sandwiches. Let set for 2 hours in the refrigerator and then bake at 350 degrees for 15 minutes, uncovered.
Serve with fresh fruit and steamed veggies to make up for the lack of nutritional value. :)