Saturday, December 26, 2009

Peanut Brittle

1-1/2 t soda
1 t water
1 t vanilla
1-1/2 cups sugar
1 cup water
1 cup light corn syrup
3 Tb. butter
1 lb shelled unroasted peanuts

Butter 2 cooking sheets, keep warm. Combine soda, 1 t water and the vanilla, set aside.

Combine sugar, 1 cup water and the corn syrup. Cook over medium heat, stirring occasionally, to 240 deg. on candy thermometer (or until a small amount of syrup dropped into very cold water forms a soft ball which flattens when removed from water).

Stir in butter and peanuts. Cook, stirring constantly, to 300 deg. (or until small amount of mixture dropped into very cold water separates into threads which are hard and brittle). Watch carefully so mixture does not burn.

Immediately remove from heat; stir in soda mixture thoroughly. Pour half the candy mixture onto each warm baking sheet and quickly spread evenly about 1/4 inch thick. Cool; break candy into pieces.

Sunday, December 6, 2009

Apple Betty Pudding

6 cups pared cored apples
1/3 cup granulated suger
3/4 cup hot water
4 T vegetable shortening
2 T butter
1/2 cup brown sugar
1 cup flour
1/2 t cinnamon
1 t baking powder
1/4 t salt

Combine apples, sugar and water in a pan. Cover and simmer for 10 minutes. Turn into a greased square cake pan. Work shortening and butter with the back of a spoon until soft. Grandually add brown sugar, continuing to work with spoon until creamy. Sift together cinnamon, flour, baking powder and salt. Add to shortening mixture, working in with a pastry blender until thoroughly mixed. Sprinkle over apples. Bake at 350 deg. for 40 minutes.

Sunday, November 22, 2009

Coconut Cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Saturday, November 21, 2009

Easy Chicken Enchiladas

2 C chopped cooked chicken
2 C sour cream
1 can cream of chicken soup
1 1/2 C shredded Monterey Jack Cheese (6 oz)
1 1/2 C shredded colby jack cheese (6 oz)
1 (4.5 oz) can chopped green chiles, drained
2 Tb finely chopped onion
1/4 tsp pepper
1/8 tsp salt
10 (10-inch) corn tortillas
vegetable oil
1 C (4 oz) shredded colby Jack cheese)

combine first 9 ingredients; stir well. Fry tortilla's, 1 at a time in a skillet 5 seconds on each side or until softened; drain.
Place heaping 1/2 C chicken mixture on each tortilla; roll up each tortilla and place, seam side down, in 13X9 baking dish.
Cover and bake at 350 degrees for 20 min. sprinkle with 1 C cheese and bake, uncovered 5 min more. Serve with salsa.
yeild: 5 servings

NOTE: I usually just use a mexican blend of cheese, or just cheddar and mozerella. Also,
i cook it at least 30 min. - or until bubbly.

Wednesday, September 9, 2009

Moist Garlic Chicken

1/3 Cup Butter
2 Garlic Cloves, minced
1 tsp Garlic Powder
1/2 tsp Salt
1/2 Cup Seasoned Bread Crumbs
1/4 Cup Shredded Cheddar Cheese
2 Tbs grated parmesan
Dash of Pepper
6 Boneless Chicken Breasts

In a shallow bowl combine butter, garlic, garlic powder & salt. In another bowl combine bread crumbs, cheeses & pepper. Dip chicken in butter mixture then coat with crumb mixture. Place in a 13x9 inch baking dish, cover & bake @ 350 for 45 - 50 minutes or until chicken juices run clear.

We had this for dinner last night and it was so yummy!! I definitley will be using this one often!

Tuesday, September 8, 2009

Cheesy Creamy Veggies

2 Tb Butter
2 Tb Flour
2 Cups Milk
Onion pwdr.
Garlic pwdr.
1/2 tsp Salt
1/2 head Cauliflower
1/2 head Broccoli
1 Cup Baby Carrots
1 Cup mixed shredded cheeses

Melt butter in skillet. Remove from heat, stir in flower with a wisk. Stir in Milk. Return to medium heat and stir 5 minutes until slightly thicker. Add spices, as much as desired.

Cook vegetables separately (you can substitute veggies also) until almost done. Combine vegetables and sauce in casserole dish, sprinkle with cheese and bake at 350 for 30 minutes.

Tuesday, August 11, 2009

How to Cook Chicken

This is my favorite way to cook chicken for recipes that call for cooked shredded or diced chicken breast. It always comes out so moist and tender. This is also one of those recipes you can read once and remember - you don't have to refer back very frequently.

1. Place frozen chicken breasts in pot of water at fill with water just to cover.
2. Add a handful of onions and celery roughly chopped (the inside stocks of celery with the leaves especially). Also season the water with salt and pepper. I just scoop a small handful of salt - maybe 1-2 tsp.
3. Cover with a lid and cook on medium heat until boiling, then reduce heat to low.
4. Leave the lid on the chicken and simmer on low for 5 minutes. Then turn heat off and let the chicken sit 20 minutes with the lid still on.
5. Shred or dice accordingly.

Chicken gets really tough and dry with too much heat so that is one reason this cooks so well.

Let me add a note that 95% of the time I am too lazy to thaw chicken before I cook it and since it turns out so moist and delicious every time, it makes me even lazier. For thawed chicken, you would do everything the same except, just bring it to a boil and turn it off.

Monday, August 10, 2009

French Bread

I made my very own French Bread today! It turned out WONDERFUL!!! The recipe was for 3 loaves, so I am freezing the other two. (what was I thinking cutting up the pretty one for a picture ;-) If you would like the recipe, let me know. It took about 3 hours start to finish but that includes lots of rise time and cooking. If time weren't a factor (and messy dishes of course), I would never buy it from the store again.

Fried Baked Zucchini

The link:
Fried Bake Zucchini

I was inspired to make this because of the part where she says "we did the crouton thing'. I thought that flavor would make these incredible! So, I did "the crouton thing" and they turned out pretty good. The text of the squash was spot on, but the texture of the croutons wasn't quite what I wanted. I did end up eating an entire squash by myself however. I am going to experiment with the batter and see if I can figure out something better.

Friday, July 31, 2009

Roasted Potatoes and Pork Chops

Pan-Seared, Oven Roasted, Thick-Cut Pork Chops

The two things that make these Pork Chops very moist and tender are placing them in a brine and allowing them to rest. Delicious!

3/4 C packed light brown sugar
1/4 C table salt
4 bone-in rib pork chops 1 1/2 inch thick (obviously I did boneless)
1/2 tsp ground black pepper
1 T vegetable oil

1. Dissolve the brown sugar and salt in 6 cups cold wat4er in a gallon-size zipper-lock plastic bag. Add the pork chops and seal the bag, pressing out as much air as possible. Refrigerate until fully seasoned, about 1 hour. Remove the chops from the brine, rinse, and pat thouroughly dry with paper towels. Season the chops with the pepper.
2. Adjust an oven rack to the lower-middle position, place a shallow roasting pan or rimmed baking sheet on the rack, and heat the oven to 450 degrees. When the oven reaches 450 degrees, heat oil in a heavy bottomed 12" skillet over high heat until shimmering (I use my cast iron pan). Lay the chops in the skillet and cook until well browned and a nice crust has formed on the surface, about 3 minutes. Turn the chops over with tongs and cook until well browned and a nice crust has formed on the second side, 2 to 3 minutes longer.
Using the tongs, transfer the chops to the pre-heated pan in the oven. Roast 8 to 10 minutes, turning the chops over once halfway through the cooking time. Transfer the chops to a platter, tent loosely with foil, and let rest for 5 minutes (use this time to make a pan sauce if desired). Serve immediately. (temperature can be checked with a digital instant read thermometer to check for doneness)

Chicken and Three Cheese French Bread Pizza

This is another one we made when Melanie was here. We used the first tomatoes and green onions from my garden!

Click on the link for the recipe: Chicken and Three Cheese French Bread Pizza

Lately I have been omitting the red peppers, but they are good also.

Thursday, July 30, 2009

White Chocolate, Chocolate Cookies

We made these cookies and they were delicious!!! I use to make them using a cake mix but now that I have made them from scratch, I will probably pass on the cake mix. This is also a great chocolate cookie for Homemade Oreos.

White Chocolate, Chocolate Cookies

2 cups all-purpose flour
3/4 cup white sugar
3/4 cup packed brown sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips
2 eggs
1 cup butter

1. Preheat oven to 350 degrees
Combine flour, cocoa powder, baking soda and salt. In a separate bowl, cream sugars, eggs. butter and vanilla. Sift dry ingredients into butter.
3. Drop by teaspoon onto ungreased cookie sheet. Bake for 9-12 minutes

Buttermilk Pancakes Picture

This is Melanie's plate of Buttermilk Pancakes with strawberries and whipping cream. YUM!


Clark wanted nachos and he wanted them on a platter - family style so this is what we came up with. Refried beans (see note) dolloped with sour cream and cilantro surrounded by chips and melted cheese, and topped with lettuce, tomatoes, chicken, pretty much anything you like/have on hand.

I don't like canned refried beans, so I made my own with this recipe for Black Beans. I drained off a lot of the liquid before mashing however. I plopped the cooked beans in the middle and surrounded with cheese and put it in the oven until melted. Then added everything else.

I wanted chicken, but Clark didn't, so half has chicken for us. Chicken cooked as per quesadilla recipe.

Eat it family style - it is a social meal. No plates needed.

p.s the lettuce is from my garden....yay!!!

BBQ Chicken Pizza

BBQ Chicken Pizza; this is pizza even Bryce likes.

Melanie and I took lots of pictures of the food we made when she was here, so be prepared for some pictures....finally!

I use all mozzarella instead of part Gouda because I usually just use what I have on hand. I have also made it crust this time with this breadstick dough so that I could also make bread sticks. It was wonderful also.

Tuesday, July 7, 2009

Vanilla Cream Syrup

Syrup of the week:

Vanilla Cream Syrup

1/2 cup sugar
1/2 cup light corn syrup
1/2 cup whipping cream
1 teaspoon vanilla
1/2 cup fresh fruit, diced, or fresh berries (optional)

Combine sugar, corn syrup, and cream in a 1-quart pan. Cook, stirring constantly, over medium heat until sugar is dissolved. Simmer for 2 minutes or until syrup thickens slightly. Remove from heat. Stir in vanilla and fruit.

yield: 1 Cup (enough for about 4 people)

I have made this without fruit, or poured it over fruit. Delicious! Seen with French Toast.

Sunday, July 5, 2009

Ranch Chicken Pasta Salad

I am trying to figure out what to eat here in the summer when it is hot outside and hot inside, and I don't have a grill, so I threw this together last night and it is a keeper!!! This is probably one of the only recipes I have made up so I am pretty proud. It was really easy too. Unfortunately I don't have exact measurements, so just do it to taste.

Ranch Chicken Pasta Salad

1 chicken breast cooked and shredded
penne pasta cooked according to package ( I use 1/2 bag of Costco Penne)(use whatever you have on hand! bowtie would be very good)
1/2 C - 1 C peas (toss into boiling pasta the last minute of cooking)
1 chopped green onion
handful of diced tomato
ranch dressing
freshly grated parmesan cheese
1/2 C diced cucumber (new addition. it was wonderful!)

Drain pasta & peas and run under cold water to cool. put in large bowl and toss with chicken, green onions & tomato. Drizzle with ranch dressing per taste & sprinkle with parmesan. Mix together and chill or serve immediately. Sprinkle with pepper to taste.

Sprite Chicken

1/2 cup soy sauce
1/2 cup oil
1 can sprite
2 garlic cloves minced

Stir together and pour over boneless breast of chicken or chicken tenders. Marinate for 3 to 4 hours. Cook on grill.

Friday, July 3, 2009

Banana Cream Pie

9 inch baked pie shell
2/3 cup sugar
1/4 cup corn starch
1/2 tsp salt
3 cups milk
4 egg yolks, slightly beaten
2 Tbs butter
1 tsp vanilla
2 large bananas
Sweetened whipped cream

Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring contantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat; blend in butter and vanilla. Press plastic wrap onto filling in saucepan and cool to room temperature.
Peel and slice bananas; arrange layer of banana slices 1/2 inch thick. Pour in cooled filling. Chill pie thoroughly, at least 2 hours. Just before serving, top pie with sweetened whipped cream.

Kaye's Pie Crust

4 cups flour
2 T sugar
2 t salt
1-3/4 cup shortening
1 T vinegar
1/2 cup water
1 egg

Mix together flour, sugar and salt. Mix shortening into flour mixure with a pastry blender until it is of a meal type consistency. Mix together vinegar, water and egg. Add to flour/shortening mixture a little at a time, mixing lightly with a fork each time. Do not over mix, as it will make your crust tough. Divide dough into balls. Roll out on to a flour covered pastry cloth. This recipe makes 2-2 crust pies or 3-1 crust pies. For 1 crust pies, prick bottom and sides and bake at 450 degrees for 10 minutes.

Saturday, June 27, 2009

MLRE - desserts

And of course some desserts:

Brownie Trifle (WOW!!!)
Caramel Corn
Scotch-a-Roos (half with chocolate for Clark and half without for me)
Junior's Cheesecake
White Chocolate Raspberry Cheesecake
Dutch Apple Caramel Streusel Cheesecake
Strawberry Pie (Fresh Strawberries)
Caramels ( I have yet the skill to make this perfect, but it is my goal to attain it someday)

Favorites from MLRE is my go to website for several recipes and here are some of my favorite:

BBQ Chicken Pizza
Chicken and Three Cheese French Bread Pizza
Cream of Carrot and Tomato Soup
Creamy Meatballs and Potatoes
Stuffed Crescent Rolls
Tangy Barbeque Sandwhiches
Smoked Turkey Quesadilla Stack
Easy Baked Chicken Breasts

Friday, June 26, 2009

Buttermilk Syrup

Buttermilk Syrup

3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in. Yes, you'll have way more pot than ingredients, but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance.

When it's done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.

You can save any unused syrup in the refrigerator and warm up another time. This didn't last more than a few days at my house though because I was looking for anything I could make to eat it with. YUMMMMM!!!!

Chicken and Bacon stuffed pizza rolls

WOW!!! This was delicious. I highly recommend it. I use the pizza dough recipe from this site also and used half the dough for the pizza rolls and the other half for cinnamon bread sticks! This was amazing, I can't believe I could actually make something this good. YUM! (obviously I recommend trying it)

as a side note: I used shredded mozzarella and I also added green onions.

Monday, June 22, 2009

Alfredo Sauce

1/2 cup cream
1/2 cube butter
3/4 cup freshly grated parmesan cheese
1/4 tsp salt
1/4 tsp pepper
2 tsp fresh parsley chopped
1/8 tsp nutmeg

Combine butter and cream and cook on low in a small saucepan until butter is melted. Stir in parmesan cheese. Add salt, pepper, parsley and nutmeg. Serve over your favorite pasta. Also good over grilled chicken and pasta.

Sunday, June 21, 2009

No Bake Cookies

1-3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 Tb unsweetened cocoa powder
1/2 cup peanut butter
3 cups quick cooking oats
1 tsp vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil and cook for 1-1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto waxed paper. Let cool until set.

Saturday, June 20, 2009

Scalloped Potatoes

1 can cream of celery or cream of mushroom soup
1/2 cup milk
dash pepper
4 cups thinly sliced potatoes
1 small onion thinly sliced
1 cup shredded cheese
1 Tb. butter
dash paprika

Blend souip, milk and pepper. In buttered 1-1/2 quart casserole dish, alternate layers of potatoes, onion, soup mix and cheese. Dot with butter. Sprinkle with paprika. Cover and bake at 375 deg. for 1 hour. Uncover and bake 15 minutes more. Serves 6

Sunday, June 14, 2009

Frosty Strawberry Squares

1 cup flour
1/4 cup brown sugar
1/2 cup chopped nuts
1/2 cup butter melted
2 egg whites
1 cup sugar
2 cups frozen strawberries
2 T lemon juice
1 cup whipping cream

Mix together flour, brown sugar, nuts, and butter. Spread in shallow pan. Bake at 350 deg. for 20 minutes. Stir while baking as it burns easily. Spread 2/3 of the crumbs in cake pan. Combine egg whites, sugar, berries and lemon juice. Beat at high speed until stiff peaks form. Whip cream and fold into berry mixture. Spoon mixture over crumbs in cake pan. Sprinkle with remaining crumb mix. Freeze at least 6 hours.

Connie's Hamburger Sloppy Joes

2 lb ground beef
2 cans chicken gumbo soup (or 1 can chicken gumbo and 1 can tomato)
4 T ketchup
2 T dry mustard
1 lg onion chopped
2 T worchestershire sauce

Mix together and cook 4 to 5 hours in crock pot on low. Serve over toasted hamburger buns.

No Cook Ice Cream

1 quart cream
1 quart milk
1 can evaporated milk
4 eggs
2-1/2 sugar
1/2 t salt
1-1/2 T vanilla

Beat eggs good. Blend in sugar slowly. Add cream, milk, salt and vanilla. Put in freezer can and freeze as directed. Hint: The finer the crushed ice, the smoother the ice cream.

Buttermilk Pancakes

1 egg
1 cup buttermilk
2 T oil
1 cup flour
1 T sugar
1 t baking powder
1/2 t soda
1/2 t salt

Beat egg. Add remaining ingredients in order given, beat until smooth. If too thick, add milk until desired consistancy. Cook on hot griddle.

Thursday, June 11, 2009

French Toast Waffles

I was reading in my Southern Living Book last night and they mentioned you could cook your battered bread for french toast in a waffle iron! William always wants waffles so I tried it this morning and it was pretty good...not amazing, but good. I am always looking for new breakfast foods, so if you feel adventurous, give it a try. You could also try this syrup with them:

Thursday, May 21, 2009

Sugar Cookies

1 cup butter
1 1/2 cups sugar
3 eggs
1 T vanilla
4 oz sour cream
5 cups flour
2 t baking powder
1 T water

Cream together butter and sugar. Add eggs, vanilla and sour cream. Mix together flour and baking powder. Add to sugar mixure. Add water. Roll out to desired thickness. Cut into shapes Bake at 375 deg. for 8 to 10 minutes

Rice Luau Style

1 chopped green pepper
1 cup chopped onions
2 cups chopped celery
1 1/2 lbs sausage
5 cups boiling water
1 cup uncooked long grain rice
2 pkgs lipton chicken noodle soup

Brown sausage with vegetables. Add boiling water, rice and soup. Bake 1 1/2 hours at 350 deg., stirring occasionally.

Berry Sauce

1 pint fresh or frozen berries
1/3 c water
1/2 c sugar
1 T corn starch
1 T lemon juice

Combine berries, water, sugar and corn starch and heat to boiling stirring frequently until thickened. Cook 2 minutes more stirring occasionally. Stir in lemon juice.

I like to serve this over waffles or cheese cake.

Enchilada Casserole

1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (4 ounces) chopped green chile peppers
1 cup milk
1 small clove garlic, minced
1 package (about 7 ounces) tortilla chips, coarsely crumbled
8 ounces grated Cheddar cheese or Mexican cheese blend

Preheat oven to 375°In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat. Add enchilada sauce, soups, chopped chile peppers, milk, and minced garlic; mix well.
In a greased 9x13x2-inch baking pan, place a layer of half the coarsely crumbled tortilla chips; top with half of the ground beef mixture. Layer with remaining crumbled tortilla chips, then remaining meat mixture. Bake at 375° for 30 minutes. Sprinkle cheddar cheese over top the last 10 - 15 minutes. Let stand for 10 minutes before serving.

Favorite Stuffed Peppers

6 medium peppers
1 1/2 lb ground beef
1 cup cooked long grain rice
1 small onion chopped (about 1/2 cup)
1 t salt
1/4 t ground pepper
1 clove garlic minced
1 can tomato soup
1/2 c water

Cut tops off green peppers, remove seeds and membrane. Mix beef with rice, onion, salt, pepper and garlic. Fill peppers with meat mixture. Arrange snugly in 3 quart casserole so one pepper is in the center of dish. Mix together soup and water, pour over and around peppers. Cover with plastic wrap and cook in microwave for approximately 30 minutes.

Teriyaki Chicken

chicken cut in strips
stir fry type vegetables (if desired)
1/4 cup soy sauce
1 c water
1/4 t ground ginger
1 minced garlic
3 T brown sugar
2 T cornstarch
1/4 c cold water

Partially cook chicken and vegetables as you would for a stir fry.
Combine soy sauce, 1 cup water, ginger, garlic and brown sugar in a sauce pan and bring to a boil, stirring constantly. Dissolve cornstarch in 1/4 cold water and add to sauce. Stir constantly to allow sauce to thicken. Pour over chicken and/or vegetables. Simmer together. Serve over rice.

Tuesday, May 19, 2009

New Favorite

I was just introduced to uncooked flour tortilla's and they are sooooo good! I will probably never buy regular tortilla's again. I know you can get them at Costco in the refrigerator section. It comes in two bags, so I just freeze one. To cook the tortillas, place each on a non-stick skillet and flip when starting to lightly brown. Then use as you would other tortillas.

Dinner Ideas:
Chicken Quesidilla's
1 chicken breast, cooked and shredded
1/3 C green salsa (or any salsa)
1/4 tsp salt
1/4 sweet onion chopped coarsely
shredded cheddar cheese (try a mexican blend or cheddar/mozzerella blend if on hand)
uncooked tortillas
make it your own: salsa, sour cream, tomatoes

Cook chicken, salsa, & salt in saucepan 15 minutes over med/low heat or until most liquid is evaporated, stirring occasionally. Saute onions until tender. Have all tortillas cooked beforehand. Each person can make their own quesidilla - place cheese, chicken, and onions on half of tortilla and fold over other half. Cook on nonstick skillet until cheese melts, flipping once. Adults will probably want two. Servings: 3 Put whatever you want on it, and find fun dips!

Thursday, May 14, 2009

French Toast

I know what you are thinking...."yeah right, I don't need a recipe for this," but after I started making french toast this way, I will never make it the old way again. The problem I have had for years is that I always thought french toast was either too eggy or soggy. I have since learned that too much milk makes it soggy and too little makes it eggy. The secret ingredient in this recipe is flour added to the batter! Perfect french toast every time! I found this in a "Top secret restaurant recipes" book and apparently this is IHOP's recipe. I have adjusted it just a bit for my own liking though (their recipe is for 2 eggs).

French Toast

3 eggs
1/4 C milk
3 Tb flour
1 tsp cinnamon
pinch of salt
1/2 tsp vanilla

So that you never have to read this recipe ever again, just remember one Tb flour per egg. I plan on one egg per person. Let me know what you think!

Friday, May 1, 2009

This is what's for dinner at my house

I will let you know how it turns out.

Rich Chocolate Cupcakes

1 (18.25 oz.) pkg. chocolate cake mix
1 (3.4 oz.) pkg. instant chocolate pudding
1 cup sour cream
1/2 cup warm water
1/3 cup vegetable oil
4 eggs
1 1/2 cups mini semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl, combine all ingredients except chocolate chips. Mix 2 minutes on medium speed. Increase speed to medium-high; mix 3 minutes. Stir in chocolate chips. Spoon into cupcake pans lined with cupcake cups. Bake 20 minutes or until toothpick inserted comes out clean and cool.

Makes about 24 cupcakes

German Pancakes

6 eggs
1/2 tsp salt
1 C milk
4 T butter
1 C flour

Whip eggs in blender till thick and lemon colored. Add milk, flour, and salt. Mix again. Heat butter in 13x9 pan while oven is preheating. Pour batter into pan of melted butter. Bake 450 degrees for 15 to 20 min.

Serve with syrup or apple syrup.

tip: be sure not to burn butter. Melt it the second half of preheating.

Oreo Cookies

2 eggs
1/2 C oil
1 choc. fudge cake mix

Beat eggs & oil then add cake mix. Roll dough into walnut size balls. Bake at 350 degrees for 3 min. Frost cookies when cooked!

(I like to make mini ones also with no more than a Tb. of batter per cookie)

Cream cheese frosting

4 oz cream cheese
1/4 C or less of butter at room temp.
1/2 tsp. vanilla
1 1/2 tsp. milk
2-2 1/2 C powdered sugar

(this recipe has been halved)

Buttermilk Cornbread

1 stick of butter
2/3 C white sugar
2 eggs
1 C buttermilk
1/2 tsp baking soda
1 C cornmeal
1 C flour
1/2 tsp salt

Preheat oven to 375 degrees. Grease an 8 inch square pan.
Melt butter in a large skillet or pot. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake 30-40 minutes, or until a toothpick inserted in the center comes out clean.

Lentil Soup

1 C dry lentils
5 C water
4 each beef and chicken bouillon
2 C grated carrots
1 chopped onion
1/2 C chopped celery
dash of garlic powder

Place in a crock pot and cook until tender approximately 3 hours on high.
Add diced cooked ham for the last 20 min. or add chopped, cooked bacon in at the end (both optional).
When ready to serve put 1/4 cube butter in soup.
This soup is good served with warm cornbread.

Basic Smoothie

3-4 large strawberries
1/2 C blueberries
1 banana
1/2 C milk
1/2 C plain yogurt
a squeeze of honey
2 tsp vanilla
2 Tb sugar
6 ice cubes
1-2 Tb. frozen spinach (optional)

Mix until smooth and enjoy!

You can change this recipe to fit whatever you have on hand but this is a basic outline. AND..Try the spinach! You can't taste it at all and I am always thrilled my little boy is eating spinach!

Apple Syrup

1 C sugar
2 T corn starch
1/4 tsp nutmeg
1/4 tsp cinnamon
2 C apple juice
splash of lemon
1/4 C butter

Combine all then cook over medium heat till desired thickness. Serve warm

(I half this for my family of 3 and still have leftovers for the refrigerator.)

Puff Pancakes

2 Tb butter
2 eggs 1/2 C milk
1/2 C flour
2 Tb sugar
1/2 tsp ground cinnamon

Place the butter in a 9 in. pie plate; bake in a 425 degree oven for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake for 18-22 minutes or until sides are crisp and golden brown.

Serve with blueberry sauce & whipping cream.

(for my family of three, I have to double this and use 2 pie plates....but YUMMMMM!)

Blueberry Sauce

3 Tb sugar
1 Tb. cornstarch
1/4 C orange juice
1/4 C water
2 C fresh or frozen blueberries
1/4 tsp vanilla extract

In a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in blueberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from heat; stir in vanilla. Enjoy with a huge variety of breakfast pancakes. (3 servings)

(This is a good basic sauce for any berries)


Sorry Alicia for not posting this sooner, but I have been debating on which recipe to post, so instead I will post both recipes and maybe you can help me decide which one you prefer.


1 C flour
1 Tb. sugar
2 eggs
1 1/2 C milk
1/2 tsp salt

Mix all ingredients well; on a nonstick skillet over medium head use a stick of cold butter to grease the pan immediately before adding a scoop (depending on skillet size) of batter. Swirl batter around to make a thin layer. Flip. Repeat greasing with butter between each crepe. Have two skillets going if possible to make them faster.

This one is Clarks families recipe - it is a little bit easier but I still kind of like mine.

Swedish Pancakes

1 1/2 C flour
1 tsp. salt
2 tsp. sugar
3 well beaten eggs
3 cups milk
3 Tb. butter

Mix all and cook as above except there is no need to grease skillet in between crepes. Enjoy!

Favorite toppings: Syrup, apple syrup, blueberry sauce, strawberry sauce, fresh strawberries, (whipping cream with berry toppings), and white sugar.

Sunday, April 19, 2009

Steakhouse Steak at Home

1 top quality rib-eye, stip, t-bone or other beef steak
Salt, pepper and granulated garlic to taste (or use your favorite steak seasoning)
1 T flour
1 t canola oil
1/2 t olive oil
1 T soy sauce
1 T butter, melted
1 t lemon juice

Heat a cast iron skillet over high heat until it is very hot. Water should sizzle and evaporate instantly when a few drops are splashed onto the preheated skillet.

Meanwhile, season steak to taste with desired steak seasoning. Lightly rub steak with flour on top and bottom. This helps to form a crust similar to that achieved in steakhouses.

Pour oils into hot skillet and swirl to coat surface. Pour off any excess. Place steak in hot skillet. Cook until well-browed and crusted. Turn and cook until other side is well-browned and crusted.

Cook to desired degree of doneness. For most steaks, the browning process will be ample cooking time to achieve rare to medium rare. For steak more done, lower heat slightly and cook until steak is medium.

Remove pan from heat and add soy sauce, butter and lemon juice. Swirl and baste the steak in the sauce, making sure to cover all surfaces.

Saturday, April 18, 2009

Chicken Tortilla Soup

2 chicken breasts cooked and diced (or shredded)
1 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1 can black beans drained and rinsed
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

In a large pot, saute the onion in the oil over medium heat until tender. Add the garlic and cumin and mix well. Then add the broth, corn, black beans, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Vanilla Pudding (You will never use a box again!)

1/3 C sugar
1 ½ Tb cornstarch
1/8 tsp salt
2 C milk
2 egg yolks
1 Tb butter
1 tsp vanilla extract

Combine first 3 ingredients in a large saucepan; gradually stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil. Cook 1 more minute, stirring constantly. Remove from heat.

Beat egg yolks 2 minutes or until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat, and cook 3 minutes, stirring constantly.

Remove from heat; stir in butter and vanilla. Pour mixture into custard cups. Cover and chill, if desired. (I like to eat it warm!!!) Yeild: 4 servings.

Hearty Chicken Noodle Soup

2 tsp chicken soup base, or 2 tsp bouillon cubes
3 C canned chicken stock
2 C carrots
2 C chopped celery
¾ C chopped onion
2 cans (10 ½ oz. each) cream of chicken soup
¼ C evaporated milk , or ½ C whole milk
2 C cooked diced chicken
2 ½ oz (about 4 cups) cooked noodles
Salt and pepper to taste

Heat chicken soup base and stock together. Add carrots, celery, onion, and simmer until vegetables are tender. Add cream of chicken soup and milk, then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2 ½ quarts, or 10 one-cup servings.

(I half this recipe for my family. For noodles, I use four handfuls of old fashioned (or homemade) noodles and start these cooking before starting on the rest.)

Delicious with french bread!

Lemon Bars

2 1/2 C flour
1/2 C powdered sugar
3/4 C butter
1/2 tsp baking powder
4 large eggs, slightly beaten
2 C sugar
1/2 tsp grated lemon rind
1/3 C lemon juice
pinch of salt
powdered sugar

Combine 2 C flour & 1/2 C powdered sugar; cut in butter with pastry blender until crumbly. Press into 13X9 pan; Bake 350 degrees 20-25 min...till lightly browned. Combine remaining 1/2 C flour and baking powder; set aside. Combine eggs, 2 C sugar, lemon rind, lemon juice, salt. Stir in flour mixture. Pour over prepared crust. Bake 350 degrees for 25 min. dust with powdered sugar when cool.


1 (16 oz) jar picante sauce or salsa divided
7 cups chopped cooked chicken
1 small onion, diced
2-2½ teaspoon ground cumin (I half this)
1½ teaspoon dried oregano
1 teaspoon salt
20 (8-inch) flour tortillas
2½ cups (10 ounces) shredded Cheddar cheese
Toppings: guacamole, sour cream, shredded lettuce, diced tomato

Combine 1½ cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.
Bake 425˚ for 8 minutes; turn and bake 5 more minutes. Top with remaining picante sauce and desired toppings. Yield 20 servings.

Chocolate Chip Cookies

2 eggs
1 C sugar
1 C brown sugar
1 C shortening
1 Tbs vanilla
1 tsp soda
1 tsp salt
2 1/2 C flour
chocolate chips

Preheat oven to 350 deg. Cream eggs, sugars and shortening. Add vanilla. Mix the remaining dry ingredients together then add to creamed mixture. Add chocolate chips. Shape dough into balls and place on greased cookie sheet. Bake for 8 - 10 minutes or until light golden brown.

Mini Meatloafs

1 egg
3/4 C milk
1 C shredded cheddar cheese
1/2 C quick-cooking oats
1/2 C chopped onion
1 tsp salt
1 lb ground beef
2/3 C ketchup
1/2 C packed brown sugar
1 1/2 tsp mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves. Place in a greased 13 x 9 baking dish. Combine ketchup, brown sugar and mustard. Spoon over loaves. Bake, uncovered, at 350 deg. for 45 minutes.


1 1/2 C sugar
1/2 C butter softened
1/2 C shortening
2 large eggs
2 3/4 C flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 C sugar
2 tsp ground cinnamon

Heat oven to 400 deg. In large bowl, beat 1 1/2 cups sugar, butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough into balls. In small bowl mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place on ungreased cookie sheet. Bake 8 - 10 minutes.

Peanut Butter Bars

1 C. brown sugar
1 C. sugar
1 C. margarine
1 tsp vanilla
2 eggs
1 C. peanut butter
2 tsp baking soda
1 tsp salt
2 C. flour
2 C. oatmeal

Combine sugars, margarine, vanilla, eggs, peanut butter with mixer. Then add baking soda, salt, flour and oatmeal and mix with wooden spoon or mix all in kitchen aid. Spread evenly onto greased jelly roll pan and Bake @ 350 degrees for 20 to 25 minutes. Cool and spread thin layer of peanut butter then top with chocolate frosting.


1 cube margarine
6 Tbsp milk
3 Tbsp cocoa
1 pound powdered sugar
½ tsp vanilla

Combine margarine, milk, and cocoa in saucepan and cook on low till bubbles around edges. Remove from heat and mix in powdered sugar and vanilla with hand mixer till smooth, and spread over peanut butter. Enjoy!!!

Friday, April 17, 2009

Connie's Funeral Potatoes

1 bag frozen shredded potatoes
1 can cream of chicken soup
1 cup sour cream
1 cup milk
3 Tbs green onions chopped finely
3/4 cup grated cheddar cheese
3/4 cup corn flake crumbs
2 Tbs melted butter
3 Tbs parmesan cheese

Pour shredded potatoes evenly into a 9 x 13 baking dish. Mix together soup, sour cream, milk, onion and cheese. Pour evenly over potatoes. Do not mix. Combine crumbs, butter and parmesan cheese. Sprinkle crumb mixure over potato mixture. Bake at 350 deg for one hour.

Glena's Spaghetti Sauce

2 lbs hamburger
1 large onion
1 qt tomatoes
2 cans tomato sauce
1/4 green pepper
2 T chili powder
1/2 tsp. garlic salt (or 1 garlic clove)
1/2 tsp. oregano
2 tsp. salt
2 T sugar

Fry hamburger with onions. Add remaining ingredients and simmer until it reaches the desired consistency.