Monday, December 28, 2009
1/2 C. popcorn seeds
1 C. brown sugar
6 Tbs butter
1/4 C. corn syrup
1/4 tsp salt
1/2 tsp baking soda
Preheat oven to 225 degrees. Prepare popcorn, set aside. On stove, melt butter, brown sugar, corn syrup and salt on medium heat. Mix thoroughly. When it starts to boil, remove from heat and add baking soda (the caramel will bubble up). Mix in the baking soda. Pour caramel over popcorn. Use buttered spatula to mix popcorn in caramel until evenly coated. Spread caramel corm onto ungreased baking sheet. Bake in oven about 45 minutes. Remove from oven; let cool a few minutes. Store in an air-tight container.
Saturday, December 12, 2009
2 cups sugar
3/4 cup light corn syrup
1/2 tsp. salt
1/3 cup butter
1 tsp. vanilla
butter 8X8X2 pan.
heat cream to lukewarm in large, heavy suacepan.
Pour out 1 cup cream and set aside.
Add sugar, corn syrup, and salt to remaining cream in pan.
Cook, stirring constantly until mixture boils.
Add remaining cream VERY SLOWLY... almost in drops so that mixture stays boiling. If you cool it down to wear it isn't boiling it won't combine well. Stir the whole time.
Add butter 1/2 tablespoon at a time. keep mixture boiling!
turn heat to low. Boil gently while stirring until temp reaches 248 degrees at sea level....239 degrees in Kaysville, UT.
Remove from heat. Add vanilla. let stand 10 minutes.
Turn out on cutting board. Cut into squares.
Tuesday, December 8, 2009
I found this recipe here!
2 cups all-purpose flour
3/4 cup sugar
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine, softened
1 tablespoon grated orange peel
3/4 cup orange juice
1 cup fresh cranberries, chopped
1/2 cup chopped nuts (optional)
Heat oven to 350 degrees. Grease bottom only of loaf pan.
(8 & 1/2" x 4 & 1/2" x 2 & 1/2" or 9" x 5" x 3")
Mix flour, sugar, baking powder, salt and baking soda; stir in butter until mixture is crumbly. Stir in orange peel, orange juice and egg just until moistened; stir in cranberries and nuts. Spread in pan.
Bake 8" loaf for 1 hour and 15 minutes, 9" loaf for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes in the pan. Loosen sides of bread from pan and remove to a wire rack. Cool completely before slicing.
**I always make a double batch so that I can get two loaves out of it. The way my family eats this up, it's always better to have two! But, at Christmas time, I like to have a second loaf to wrap up and give to the neighbors. So, if you choose to bake two loaves at a time, be sure to decrease your cooking time to 45 minutes.**
Thursday, November 19, 2009
1 cup (2 sticks) butter, softened
1¼ cups light brown sugar
1½ tsp vanilla
1 tsp ground ginger
¼ tsp salt
1½ cups flour
¾ cup chopped dried cranberries
3 oz/ white chocolate, cut into chunks (check ingredients for cocoa butter, i.e. Baker’s)
¼ cup minced candied ginger
4 oz cream cheese, softened
3 cups powdered sugar
4 tsp lemon juice
½ tsp vanilla extract
¼ cup dried cranberries
2 oz white chocolate, melted
Preheat oven to 350 degrees.
Make cake by beating butter and brown sugar together until smooth. Add eggs, vanilla, ground ginger and salt, beat well. Gradually mix in flour until smooth. Add ¾ cup chopped cranberries, white chocolate chunks and candied ginger, mix. Pour batter into a well greased 9x13 straight sided backing pan. Spread evenly. Bake 35-40 minutes or until cake is light brown on the edges. Allow cake to cool.
Combine frosting ingredients and beat til smooth, spread on cooled cake.
Sprinkle on the ¼ cup of dried cranberries.
Melt 2 oz white chocolate and drizzle over the top of frosted cake.
Friday, November 13, 2009
1 c. fresh orange sections
1/4 c. orange juice
4 c. cranberries, fresh
2 1/4 c. sugar
1 c. chopped unpeeled apple
1/2 c. raisins
1/4 c. chopped walnuts
1 tbsp. vinegar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
Combine all ingredients in a large saucepan and bring to boil. Reduce heat and simmer 5 minutes or until berries begin to pop. Chill until serving time.
This colorful sweet chutney is the perfect accompaniment to meat dishes, especially at holiday time. Keep stored in refrigerator.
Makes approx. 5 1/2 cups
Friday, November 6, 2009
She said her husband's aunt makes it for thanksgiving. She told me how to make it over the phone and I looked up the recipe and found this. She said it's the same. From cooks.com
1 bag cranberries, ground
1 c. sugar
1 pt. heavy whipping cream
3/4 lb. miniature marshmallows
1 (8 oz.) can crushed pineapple, drained
1 c. chopped nuts
Grind cranberries, mix with sugar. Let set for 2 hours in refrigerator. Whip cream, mix with marshmallows. Let set for 2 hours in refrigerator. Mix cranberry and cream mixture and the rest of the ingredients. Serve.
Tuesday, November 3, 2009
5 lbs chicken—grilled & cubed
1 oz garlic—minced
1 lb Red Onions—diced
1 ½ Yellow Onions—diced
1 lb Bacon—Diced (I cook mine first)
6 Ears corn or 1 10oz bag frozen
2 ½ gallons chicken stock (use paste)
6 jalapenos—seeded & chopped
7 Tomatoes—chopped (add to soup)
1 Bunch Cilantro—diced (add to soup & some to garnish)
2 T Cumin
2 T Coriander
Salt & Pepper to taste
Blue Corn Tortilla Chips
The avocados, chips and limes are for after, everything else goes into the soup. The longer it simmers the better it is.
Monday, October 26, 2009
I don't like using my breadmaker (a wedding gift that's now 8 years old, and up until recently has been used less than 8 times). Whenever I do, the bread comes out heavy and tough (which is probably more due to my lack of skill using a breadmaker than the breadmaker's fault, but it still frustrates me!).
So, when Brian found this incredibly easy breadmaker recipe for rosemary bread, I thought it was too good to be true - until I made it. I have all the ingredients on hand (another annoyance with typical breadmaker recipes that I have looked at in the past, calling for dry milk and other things that I just don't use all the regularly), and it's so simple. The best part, though? The bread comes out light and savory. It's inexpensive and delicious. A perfect combination.
1 C water
3 T olive oil
1 1/2 tsp sugar
1 1/2 tsp salt
1/4 tsp Italian seasoning
1/4 tsp freshly ground black pepper
1 T dried rosemary
2 1/2 C white flour (the recipe originally called for bread flour, but regular white works great!)
1 1/2 tsp active dry yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start. I choose medium crust on my bread machine, and it's perfect. You may need to adjust according to what works best with your bread machine.
Monday, October 12, 2009
Easy Mexican Chicken Crockpot Chowder
2 1/2 cups chopped cooked chicken
1 can whole kernel corn
1 can condensed cream of potato soup
1 can diced green chilis, undrained
1 envelope taco seasoning mix
2 tablespoons snipped fresh cilantro (I never put this in)
3 cups chicken broth
8 ounces sour cream
4 ounces jalapeno pepper cheese spread (I never put this in, either)
In a crockpot, combine chicken, corn, soup, undrained chilis, cilantro, and taco seasoning. Stir in chicken broth.
Cover; cook on low setting for 8 to 10 hours, or on high setting for 4 to 5 hours.
Stir about 1 cup hot soup into sour cream. Stir sour cream mixture and cheese into the mixture in crockpot; cover and let stand for 5 minutes.
Thursday, October 8, 2009
Ryan's famous pumpkin chocolate chip waffles
1 1/4 c. flour
2 T. sugar
2 t. baking powder
1/2 t. each cinnamon, ginger, salt
1/8 t. nutmeg dash of cloves
Whisk dry ingredients together and then fold in:
6 T. canned pumpkin puree
2 T. melted butter
1 c. milk
1/4 c. mini chocolate chips
Cook in your waffle iron until tasty golden brown and douse with butter and maple syrup. I can't vouch for the nutritional quality of it, but boy they sure taste good. Pumpkin's got a lot of vitamins, right?? Also, these freeze well once fully cooled, and can be reheated in a toaster for a quick breakfast.
4C popped popcorn
1C honey roasted cashews
1C roasted salted pump seeds
place above ingredients in microwave bowl, mix and set aside
6Tbsp packed brwn sugar
2Tbsp light corn syrup
¼ tsp vanilla
1/4 tsp pumpkin pie spice
place ingredients in md microwave bowl and cook uncovered on high about 2minute or until boiling, stirring after one minute; stir in pumplin pie spice. Pour over cereal stirring evenly to coat
1C candy corn
Microwave 5 minutes, stirring and scraping bowl after every minute. Spread to wax paper to cool, stirring occasionally to break up. Stir in candy corn. Store in airtight container
Wednesday, October 7, 2009
4 chicken breasts
2 cans cream of chicken soup
2 envelopes dry onion soup mix
4 soup cans of water (use the soup can to measure)
In a large greased baking dish, place 2 cups plain rice (uncooked). Layer chicken on top.
Mix remaining ingredients and pour over chicken and rice.
Cover with aluminum foil and bake at 350 for 1 hour 20 mins.
Monday, October 5, 2009
We had these brownies at enrichment a few months ago. They were so good. I emailed for the recipe and need a place to keep it.
You can make the brownies from a mix, using a mini muffin pan. Just use 3 eggs and using a spoon make an indentation in the center of each warm, cooked brownie. Let completely cool before filling. Make sure to grease the muffin pan between each batch.
OR- THE EASIER ROUTE
buy a tub of browie bites from sams club. cheap, easy and a great time saver
2 squares of white chocolate (1oz. each) or white chocolate chips
2 Tbsp. milk
Melt together in micromave, uncovered, for 1 min. Stir until smooth. Cool slightly
1 pkg. cream cheese (8oz.)
1/4 c. powdered sugar
Combine in large bowl. Add melted chocolate.
1c. frozen whipped topping or whipped cream. (using real whipped cream tastes best)- fold in
Pipe filling into the center of the brownies. Add orange zest and melted dark chocolate over the top. Freeze 1-3 hours before serving. let thaw about 10min. before serving. Make ahead of time and freeze up to 2 weeks.
Optional topping- strawberries and mint leaves (just don't freeze the strawberries)
Makes about 50
Thursday, September 10, 2009
2 1/2 cups warm water (about as warm as you'd make a bath)
2 1/2 tsp yeast
1/2 cup honey
5 to 6 cups of flour
2 1/2 tsp salt
1. Make a sponge. Combine water, yeast, honey, and 3 cups of flour. Mix in a metal bowl (it will hold it's temperature better). This will be a runny, spongy mess. Let it sit for 1 hour.
After 1 hour it should be nice and bubbly.
If you use a mixer, dump the sponge into the mixer. Add the remaining flour and salt. Add a cup at a time until you get the desired consistency. It should pull away from the sides. It should be soft, but not sticky.
After you get the desired consistency, add the cheese. I just cut up medium cheddar cheese into 1" cubes. I use about 1 pound. You can add anything you want at this point. Raisins, cinnamon, nuts, berries, anything!
Let the dough rise for about 2 hours. I let this one rise, then I added more cheese. Then I let it rise again. So it looks kind of strange because the cheese broke up a lot more. It made for a really soft bread though, so it was great.
Shape the dough into the desired shape. I like rounds. You can make loaves if you want. You can make them bigger or smaller.
Let the oven warm to 330 degrees. Let the loaves proof near the warming oven. They should get a little bigger feeling bigger, but not puffy to the touch.
Bake for about 35 minutes. Don't forget about the bread after the timer goes off, like I did! These are a little over done. At the bakery we would try to take the bread out when it was exactly done or just underdone and let it bake a little longer on the rack. I have a hard time reaching that level at home. There is an internal temperature you can test for, but i can't remember what it is! If you don't like your loaves to run together, don't put them close together. I LOVE the spots where the loaves are running together so that's whey I keep this method.
Oatmeal Peanut Butter Cookies
- 1 Cup butter
- 1 cup packed brown sugar
- 3/4 cup white sugar
- 1 cup peanut butter (use natural PB, it works great)
- 2 eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup oatmeal (I use old-fashioned because I like the texture it adds, but quick-cooking are fine too)
- 1 cup semi-sweet chocolate chips
- In a large bowl, cream together butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats and chocolate chips until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
Tuesday, September 8, 2009
Fruity Baked Oatmeal (Taste of Home magazine jan/Feb 2007)
3 C quick cooking oats
1 C brown sugar
2 tsp baking powder
1 tsp salt ( I omitted this)
1/2 tsp cinnamon ( I used more)
2 eggs lightly beaten
1 C milk
1/2 C butter, melted
3/4 C chopped tart apple
1/3 C fresh or frozen peaches
1/3 C fresh or frozen blueberries
In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. Combine eggs, milk, and butter; add to the dry ingredients. Stir in the fruit. Pour into a 8 inch square baking dish coated with cooking spray. Bake uncovered at 350 for 35 - 40 minutes. Serve with milk.
Tuesday, September 1, 2009
2 chopped shallots
2 cloves garlic minced
1/2 red onion chopped
1 pound mushroom, quartered and soaked in 1 Tb lemon juice
1 Tablespoon flour
3/4 cup chicken broth
3/4 cup half and half or milk
1/2 shredded swiss plus more for top
Saute chicken in 2 Tb butter and 2 Tb olive oil and place in baking dish. Add shallots, onion and garlic and saute until tender. Add soaked mushrooms and flour to onions. Cook 1-2 minutes, then add broth and milk and 1/2 cup cheese. Mix well and pour over chicken
Top with more swiss and bake 375 for 45 minutes
Serve with Angel Hair pasta
4 chicken thighs (I use boneless, skinless chicken breasts)
3 Tablespoons Olive Oil
1 1/2 pounds red potatoes (halved if they're large)
4 cloves minced garlic
2/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts
2 Tablespoons butter
Salt and Pepper
Heat oven to 450
Heat the oil in a large pot over high heat. Sprinkle chicken with s & p. Brown chicken on all sides working in batches if needed. Transfer chicken to baking dish.
Add potatoes to same pot and cook until golden brown...about 10 minutes. Add the garlic and saute for 1 minute. Add chicken broth and scrape bits from bottom of pot. Add oregano and thyme and pour over the chicken. (This is when it could be placed in a crock pot for 3-4 hours on low)
Bake about 20 minutes and then add the artichokes and dot with butter for another 10 minutes of baking, or until chicken is tender.
Tuesday, August 4, 2009
1/2 cup basil pesto
2 plum tomatoes
shredded mozzarella cheese
Preheat oven to 400 degrees. Cover cookie sheet with foil.
Put pesto and chicken in bowl and toss chicken until well coated.
Bake for 20-25 minutes until cooked through.
Place slices of tomato on chicken and sprinkle with mozzarella cheese. Bake another 3-5 minutes.
Serve over cooked angel hair pasta.
Sunday, July 19, 2009
1 (4.6 oz) box Vanilla Cook & Serve Pudding
1 (3 oz) box Orange Jell-O
1 can Pineapple Tidbits
1 can Mandarin Oranges
1 (8 oz) Cool Whip (WE use 16oz)
Drain fruit juices into a liquid measuring container. Measure 2 cups of fruit juice; if unable to get 2 cups just add water. Put all fruit into a covered tupperware container in fridge. In sauce pan combine Vanilla Pudding and juice. Stir continuously until mixture comes to a full boil. Remove mixture from heat and put in large bowl. Stir in Jell-O until dissolved. Let mixture sit in fridge overnight or several hours, covered.
In morning beat mixture with blender until fluffy. Add cool whip and beat again. Add fruit just before serving.
Sunday, July 12, 2009
1 Pork Roast
Half Bottle Lawry's Baja Chipotle Marinade
Small taco size Flour Tortillas
1 Hidden Valley Ranch dry dressing Mix
1 small can of salsa Verde
Lettuce, cheese, optional.
Put Pork in crock pot on low heat and about 4 hours later put in Lawry's marinade
Cook 2-3 more hours and then shred pork
Make ranch dressing according to directions. And then add about 2-3 spoonfuls of salsa Verde. (gives it a cafe rio flavor) Chill in fridge for 30 minutes.
Heat oil on medium high heat in frying pan and fry tortillas until crispy and light brown. Drain on paper towel.
Fill tortillas with all the fixins' This is seriously a hit every time I make it.
Thursday, July 9, 2009
Natalie Haggen made these for us and they were so good so I asked her for the recipe.
1 lb ground beef
1 md onion chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded cheddar chz (4 oz)
2 TBSP fresh parsley
1/4 tsp pepper
1/3 cup chopped bell pepper
2/3 cup water
1 TBSP chili powder
1/2 tsp dried oregano leaves
1/4 tsp cummin
2 whole chopped green chilies(I use the chopped canned)
1 garlic clove finely chopped
1 15 oz can tomato sauce
8 corn tortillas
extra shredded cheese, sour cream and chopped onion, if desired
Heat oven to 350
Cook beef, then stir in onion, sour cream, 1 cup cheese, the parsley and pepper. cover and remove from heat
heat bell pepper (I leave them out-picky kids) water, chili powder,oregano, cummin,chilies, garlic and tomato sauce to a boil stirring occasionally. reduce heat, simmer uncovered for 5 min. pour into ungreased pie plate.
Dip each tortilla in sauce to coat both sides, spoon 1/4 cup beef mixture on each tortilla, roll it up and place seam side down in ungreased rectangular baking dish. Pour remaining sauce over enchiladas, I always put more cheese on top.
Bake uncovered for 20 min or until bubbly.
Tuesday, June 2, 2009
Thanks to my good friend Kelly for this recipe. These are SO good.
2 1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1 3/4 c. brown sugar
1 c. peanut butter
1/2 c. margarine or butter
2 t. vanilla
3 1-oz. squares semi sweet chocolate
1 1-oz. square unsweetened chocolate
1 6 oz. package or about 1 c. semi-sweet chocolate chips
Heat oven to 350 degrees. Mix flour, baking powder, salt, set aside. At medium speed, beat brown sugar, butter, peanut butter until smooth 2 minutes. On low beat in eggs and vanilla. Bear in flour mix until combined. Place 1 3/4 c. dough in seperate bowl. Stir in melted chocolate squares into remaining dough until blended. Fold in 3/4 c. semi sweet chips. Pat 1/2 chocolate dough in 13x9 cake pan. Drop peanut butter dough in random pattern for 2nd layer. Pat down. Sprinkle remaning chocolate dough and chocolate chips on top. Bake 25-30 minutes until toothpick inserted in middle is clean.
Wednesday, May 13, 2009
2 cups white school glue
1-1/2 cups water
1 teaspoon Borax
1/2 cup water
Combine the glue and 1 ½ cups water. Mix until the stickiness is gone. Dissolve the Borax in the ½ cup water. Add food coloring, if desired. Add this mixture to the glue. Knead the mixture with hands about 10 minutes. Store in an airtight container.
Mix thoroughly the following ingredients in a bowl:
1-1/2 cups very warm water
2 cups Elmer's glue
In a separate bowl, mix thoroughly:
1-1/3 cups very warm water
2 level teaspoons Borax
Mix the contents of the two bowls together kneading until it is fully combined. Discard any remaining liquid.
Wednesday, April 29, 2009
Brownie Lady Brownies
2/3 C Cocoa
2/3 C Shortening, Melted (NOT NOT NOT butter flavored)
2 C Sugar
1 teaspoon Vanilla
1 1/2 C flour
1 teaspoon baking POWDER
1 teaspoon Salt
1 to 1 1/2 C minature marshmallows
1 C Chopped nuts (optional)
Mix Cocoa and melted shortening in bowl. In seperate bowl beat eggs, sugar and vanilla. Add to cocoa mix. Add dry ingredients EXCLUDING marshmallows to cocoa mixture. Mix well. Stir in marshmallows. Pour into 9x13 pan and bake @ 350 for 25-35 minutes. Your fork or toothpick won't come out super clean because of the marshmallows.
Thursday, April 16, 2009
1 small sliced red onion
1 pkg slivered almonds
1/2 bag of fresh spinach
1 pint sliced strawberries
2 Tbs sugar
Place almonds in frying pan with sugar and toast until slightly brown
Dressing: 3/4 cup sugar
1 cup oil 1/2 tsp garlic salt
1/2 cup vinegar 1 T Poppy Seeds
1 tsp dry mustard
Put ingredients in container with lid. Shake until well mixed. Chill Pour over salad and toss just before serving.
Tuesday, April 14, 2009
4 chicken breasts (or how ever many you want)
bread crumbs - I buy the Italian seasoned ones by Progresso
2 beaten egg
spaghetti sauce - I like Prego mushroom. It is a little sweet.
Put the chicken breast in a ziploc bag and pound it until it's a thickness you like, I like it kind of thin.
mix bread crumbs with some parm cheese. Beat eggs with a fork in a bowl. Dip chicken in egg and then in bread crumb mixture. Cover on both sides and brown in a frying pan with some olive oil. Brown on both sides and put in a 9X13 pan. Do this with each chicken breast. Then cover with sauce. Cover and cook at 350 for about 45 minutes to hour. Uncover for the last 10 minutes and put some mozzarella cheese on top.
I'm sure you can find other recipes for this, but this is the way I do it.
link is here: Split Pea Soup
Cook Time: 8 hours
* 1 (16 oz.) pkg. dried green split peas, rinsed
* 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
* 3 carrots, peeled and sliced
* 1/2 cup chopped onion
* 2 ribs of celery plus leaves, chopped
* 1 or 2 cloves of garlic, minced
* 1 bay leaf
* 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
* 1 tbsp. seasoned salt (or to taste)
* 1/2 tsp. fresh pepper
* 1 1/2 qts. hot water
Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.
Chocolate Chip Banana Muffins
* 1 3/4 cups all-purpose flour
* 3/4 cup sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 1/2 cup vegetable oil
* 1/2 cup plain yogurt
* 1 teaspoon vanilla extract
* 1 cup mashed ripe bananas
* 3/4 cup semisweet chocolate chips
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Wednesday, March 25, 2009
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes
Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees. Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Tuesday, February 17, 2009
3 cups flour
3/4 cup salt
3 tsps cream of tartar
Add and whisk until smooth:
3 cups water
3 T. oil food color (or if I don't have oil food color I just add oil and add food color at the end)
Cook over medium heat until nearly set.
Add 3 T. imitation vanilla extract
Store in a ziploc bag. this will last a long time.
2 T. oil olive
1 medium onion, finely chopped
1 red bell pepper, diced
1 clove fresh garlic, minced
1/2 lb. diced ham
2 cups cooked shredded chicken breast
4 T. butter
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
14 oz chicken broth
3 cups cooked rice of choice
1 cup shredded cheddar cheese
1 cup shredded mozzarella or swiss cheese
preheat oven to 350
heat oil in large 5 quart rimmed skilled over medium heat. Saute onion and bell pepper until soft, about 5 minutes. Stir in garlic (i just used powder), ham, and chicken (i boiled my chicken to cook it). Cook for additional 5 minutes. Melt butter, stir in flour, add salt and pepper. Stir to combine. Slowly stir in chicken broth until well combined. Stir in cooked rice. Transfer to a 9X13 baking pan. Top with cheddar and mozarella (I used swiss) cheese. I also mixed the cheese into the dish.
Bake for 20 to 25 minutes.
This was so tasty and my kids loved it.
Saturday, February 14, 2009
**I just made these...delicious!! The kids devoured them!
8 balls of Frozen yeast roll dough (such as Rhode’s)
1 cup sugar
2 T cinnamon
1 stick margarine, melted
Place dough balls on plate sprayed lightly with baking spray to prevent them from sticking. Allow to thaw but not rise.
Once thawed, melt margarine in microwave. Stir cinnamon and sugar together in separate bowl. Roll out dough into tube about six inches long. Tie into knots. OR...you can dip in butter and cinnamon and then tie in knots.
Dip into margarine and then roll into cinnamon sugar mixture. Place on greased pan and cover with greased plastic wrap. Leave in warm place and allow to rise until double in size (about one and a half to two hours).
Bake at 350 for fifteen to twenty minutes, or until brown. For an added treat, prepare the following cream cheese icing to be served with rolls.
Cinnamon Cream Cheese Icing
4 ounces cream cheese
1/2 stick margarine or butter
1 1/2 to 2 cups confectioner’s sugar
1 tsp butter flavoring (can substitute Vanilla)
1 T cinnamon
Soften cream cheese and margarine by leaving out on counter until it reaches room temperature. Combine the two in a mixing bowl and mix until well blended. Add sugar. Mix until smooth. Add flavoring and cinnamon, mixing until well incorporated and icing is creamy.
Tuesday, February 3, 2009
These are SO good! Of course they would be, they are from Paula Dean!
Caramel Apple Cheesecake Bars
* 2 cups all-purpose flour
* 1/2 cup firmly packed brown sugar
* 1 cup (2 sticks) butter, softened
* 2 (8-ounce) packages cream cheese, softened
* 1/2 cup sugar, plus 2 tablespoons, divided
* 2 large eggs
* 1 teaspoon vanilla extract
* 3 Granny Smith apples, peeled, cored and finely chopped
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* Streusel topping, recipe follows
* 1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.
* 1 cup firmly packed brown sugar
* 1 cup all-purpose flour
* 1/2 cup quick cooking oats
* 1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients.
Yield: approximately 3 cups
Tuesday, January 6, 2009
1 tbsp soy sauce 2 tbsp peanuts, chopped
1 lb boneless skinless chicken breasts, cut into lengthwise slices
Mix dressing, peanut butter and soy sauce in large bowl until well blended. Add chicken; toss to coat. Cover; refrigerate 10 min to marinate. Preheat broiler. Remove chicken from marinade; discard marinade. Thread chicken evenly onto 8 soaked wooden skewers. Place on rack in broiler pan. Broil, 4-6 inches from heat, 4 min on each side or until cooked through. Serve sprinkled with peanuts. Serve with cooked rice or ramen noodles.