Sunday, December 26, 2010
Sunday, November 21, 2010
Monday, October 25, 2010
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup white sugar
1 ¼ teaspoons vanilla extract
1 ½ cups chopped apples
1/3 cup packed brown sugar
1 tablespoon all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1) Pre-heat the oven to 375 degrees.
2) Prep a 12 cup muffin pan by greasing the cups or lining them with papers.
3) In a medium bowl mix together flour, baking powder, baking soda, and salt.
4) In a large bowl beat together butter, sugar and eggs until smooth. Mix in vanilla extract.
5) Stir in apples and then gradually blend in the flour mixture.
6) Spoon the mixture into the prepared muffin pan.
7) To make cinnamon topping- in a small bowl mix brown sugar, flour, and cinnamon. Cut in butter until the mixture is like coarse crumbs. Sprinkle over the tops of the batter in the muffin pan.
8) Bake for 20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool.
Wednesday, October 13, 2010
1) Preheat oven to 350. Spray a 9in pie plate with cooking spray.
2) Cook macaroni noodles as directed. Steam broccoli in your preferred method
3) In a small bowl, beat eggs and stir in the cheese sauce.
4) When macaroni is cooked and drained, add cheese sauce mixture, ham, and broccoli. Mix well.
5) Spoon mixture into pie plate and top with shredded cheese
6) Bake for 30 minutes or until macaroni is set and the top is golden brown.
1) Spray 8in square baking dish (or equivalent) with non-stick spray. Preheat oven to 400.
2) Prepare macaroni as directed. While macaroni is cooking, cook meat (and beans) with Taco seasoning as directed.
3) When the macaroni and cheese is finished, stir in the sour cream until well blended.
4) Spoon half the macaroni and cheese into the baking dish. Top with the meat mixture and a layer of 1cup of shredded cheese. Add a final layer of the rest of the macaroni and cheese.
5) Cover dish and bake for 15 minutes. Remove from oven and add a layer of salsa and the rest of the shredded cheese, bake for 5 more minutes uncovered.
Thursday, September 30, 2010
1 egg per egg puff
1 slice of ham or other deli meat per egg puff, thinly sliced
1 handful of shredded cheese (cheddar is my favorite, but any kind will work!)
Optional - your favorite omelet fillings
1) Preheat the oven to 375. It will probably take longer for the oven to heat than for you to put these together!
2) Take out your muffin tin and line one cup with ham per egg puff you are making. Spread them out if you are not using the whole pan.
3) Crack an egg into each lined cup. If you prefer scrambled, scramble up the egg before you pour it in.
*Optional Step* Put a few pieces of omelet fillings in each cup - a few pieces of pepper, mushroom or even more ham!
4) Top each cup with a handful of shredded cheese.
5) Bake for 15 to 17 minutes.
6) Let them cool for a little bit before taking them out of the tins. The fat in the ham should keep them from sticking, but you may need to run a butter knife around the edge of each puff.
Friday, September 24, 2010
1/2 cup rice
3/4 cup lentils*
1 can Rotel (or 1 15oz can of petite diced tomatoes + 1 4oz can of green chilies)
3 cups of water
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
1) Rinse and drain lentils
2) Put all ingredients in your crockpot
3) Cook on high for 3 hours
4) Serve hot in a bowl or over tortilla chips "nacho style". Top with cheese and/or sour cream.
5) Dig in!
*When cooking lentils in the crockpot, they should be cooked on high for a short period of time. If you want to modify this recipe to cook on low for 8 hours, then pre-cook the lentils.
Thursday, August 26, 2010
2 bananas, mashed
1/2 cup milk
1 cups flour*
¼ tsp cinnamon
1 tsp baking powder
¼ tsp salt
*If your bananas were frozen, add another 1/2 cup of flour to account for the extra liquid that usually results from defrosting.
1) Beat together wet ingredients (mashed bananas, milk, and eggs) and add the dry ingredients. Mix until combined.
2) Heat your pan or skillet to medium heat (about 350 if you have an electric griddle) and cook as usual. I portion the batter with an ice cream scoop. After the batter has been on the skillet for about 15-30 seconds, this is the time to add in some chocolate chips, blueberries or whatever you like!
3)These do take a little longer than regular pancake batter because of the thickness. Try about 5 minutes on each side to start.
4) Serve with syrup, jam, apple butter, butter or your favorite toppings. Peanut butter would be good, too! Yum!
source: Modified from http://www.5dollardinners.com/2010/08/5-uses-for-brown-bananas.html
Saturday, July 31, 2010
3 c. flour
1 T. baking powder
1/2 t. salt
1/2 c. butter or margarine, cut into pieces
1/3 – 1/2 c. milk
1 lb. bulk pork sausage, cooked, drained and crumbled small
2 c. cheddar cheese, shredded
1) In a large bowl, combine flour, baking powder and salt.
2) Cut in butter or margarine until crumbly.
3) Add milk as need until a soft but not sticky dough forms. Knead dough one minute.
4) Divide dough in half and roll out. Top with half of the sausage and half of the cheddar.
5) Roll up jelly roll style and slice into pieces, about an inch thick.
6) Place onto a cookie sheet lined with foil and greased.
8) Bake at 375 degrees for 15 – 18 minutes, until golden brown.
Thursday, June 17, 2010
1 cup cornmeal
1 cup whole wheat flour
1 t. baking powder
1 t. salt
2 T. honey
¼ cup melted butter
1 cup buttermilk (or substitute)
1) Stir together dry ingredients with a whisk.
2) Add eggs, honey, butter, and buttermilk and mix until combined.
3) Portion into a muffin tin with an ice cream scooper (seriously, this works great!)
4) Bake at 400 degrees for 10-15 minutes.
Friday, April 16, 2010
Note: These are a great quick breakfast when you need something you can hold in your hand. They take a whole 3-5 minutes to put together depending on your meat.
1 English Muffin or biscuit
Cheese (whatever kind you like. Cheddar or American work well)
Sausage, bacon, or ham (optional)
butter, for spreading
1) Crack an egg into a glass, microwave-safe custard dish*, and beat well.
2) Prepare the meat for the sandwich and toast your English muffin & butter it. Have the cheese at the ready!
3) Microwave the egg (cover it!) for 2 minutes on high. You will hear popping and sizzling - it's Okay!
4) Carefully remove the egg from the microwave with a pot holder - the glass is HOT!
5) Add cheese on top of the egg quickly so that it can melt.
6) Remove the egg from the custard cup carefully with a butter knife or a fork.
7) Assemble your sandwich and enjoy!
*If you don't have a custard dish, any microwave-safe glass dish will work as long as it is approximately the size of the English muffin/biscuit. A measuring cup might work.
source: This is all my own, save some research on cooking egg in the microwave.
- 3 cups flour
- 2-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3 ripe bananas, mashed
- 1 cup butter, softened
- 1/4 cup heavy cream
- 1-1/2 cups sugar
- 4 eggs
- 1 tsp. vanilla
- 12-oz. pkg. chocolate chips (You can use about 3/4 of the package)
Preheat oven to 325 degrees F. Generously grease and flour a 12 cup bundt pan; set aside. In large bowl combine all ingredients except chocolate chips. Beat on medium speed for 2 minutes. By hand, stir in chocolate chips. Pour into prepared pan. Bake at 325 degrees F for 65-75 minutes or until cake is firm and set and begins to pull away from sides of pan.
Immediately set pan onto a dishtowel that has been soaked in water and gently wrung out. Let pan sit for 5 minutes, then turn out onto serving plate (this will make the cake come out of the pan without sticking). Cool completely before serving.source: http://busycooks.about.com/od/cakerecipes/r/chocchipbancake.htm
Sunday, March 14, 2010
1 cup milk
1/4 cup water
1 1/4 cups whole wheat flour
1 tbsp sugar
1/2 tsp. salt
1 tsp. vanilla
2 T. melted butter
(butter for the pan)
1) Whisk all ingredients together VERY WELL.
2) (optional step) Refrigerate the batter for 30 minutes or more for a more tender crepe.
3) Heat pan over medium heat. When the pan is hot, butter it and add between 1/4c and 1/3c of batter to the pan, tilting to cover the pan.
4) Cook until the bottom of the crepe is lightly brown and speckled. Turn and cook the other side to a similar nice speckled golden brown.
5) Serve with whatever sounds good. You can do no wrong!
Friday, February 12, 2010
1 pound of pinto beans (or black beans if you prefer)
1) Soak and cook the beans as directed on packaging (if you use canned, skip this step)
Optional: When cooking the beans, add half a jalapeno and one onion to the water for more flavor.
2) Save the liquid used to cook the beans. You will need approximately 1/2 cup, maybe more.
3) Let the beans cool.
4) Put the beans in a food processor, 1 cup at a time. Add 1 tsp of bouillon, 1/2 tsp of cumin, 1/2 tsp of chili powder, and a splash or two of the bean liquid. Process until at the desired consistency. Add more liquid if necessary.
5) Repeat step 4 until all the beans are mushed up really good.
6) Serve warm or cold. Use in your favorite recipes or eat plain on chips! This freezes well.
Thursday, February 11, 2010
8 ounces cream cheese, softened
2 cups confectioner's sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 teaspoon ground ginger
* Or replace with:
*1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1) In a large mixing bowl, beat the cream cheese and confectioner's sugar until smooth.
2) Gradually add the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger.
3) Beat until smooth.
4) Refrigerate for an hour or so before serving.
Serve with gingersnap cookies, apples or pears, graham crackers, sweet breads... or anything!
Yield: 4 cups.
2 1/2 cups all-purpose flour
1 3/4 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
3/4 cup brown sugar
1/2 cup molasses (not blackstrap)
1 large egg
Granulated sugar, for rolling
1) Whisk together flour, baking soda, ginger, cinnamon , and salt.
2) In another bowl, beat the butter, sugar, and molasses. Add the egg and beat for one minute.
3) Blend in the flour mixture. A VERY soft dough will form.
4) Divide the dough in half and wrap in plastic. Freeze for 45 minutes or longer.
5) Shape teaspoonfuls into balls and roll in graulated sugar.
6) Place 2 inches apart on a parchment-lined baking sheet.
7) Bake at 350F for 9 to 11 minutes, until flattened and crackle-topped.
8) They will be soft when they come out of the oven. Allow them to cool. They will become crisp.
Makes 5 1/2 dozen cookies (probably more, though). Per cookie: 60 calories, 9g carbs, 1g protein, 10mg cholesterol, and 2g fat.
source: Parade Magazine, Dec 20, 2009 issue
Wednesday, February 10, 2010
Note: This is a really fun pizza recipe! Definitely different than all the ones I've seen out there. It also calls for a LOT less flour than my normal pizza recipe, so this is a great one for when you are low.
1 c flour
1 t salt
2/3 c milk
1 t oregano
1/8 t pepper
Your favorite toppings
1 c pizza sauce
1 c mozzarella cheese
You will need a pizza pan with sides (12" - 14") or a cookie sheet with sides.
1) Preheat the oven to 450F.
2) Prepare your toppings if necessary
3) Lightly grease/dust pan with flour (I use Baker's Joy spray).
4) Mix eggs and milk. Add flour, salt, oregano, and pepper. Mix until smooth - it will be BATTER not DOUGH!
5) Pour the batter into the pan, tilting batter to cover bottom.
6) Arrange topping over batter. Gently push into batter if possible.
7) Bake on low rack for 13-20 minute until golden brown.
8) Remove pizza from oven, drizzle pizza sauce and sprinkle with cheese.
9) Return to oven 5-10 min.
source: This is a recipe from Mike's mother. She thinks it might have been from an old Pillsbury cookbook, but I have not found any information about it.
Monday, January 25, 2010
28oz Crushed Tomatoes
15oz Diced Tomatoes
Kidney Beans (3 15oz cans, or 3/4 lb, cooked)
6 ribs celery, chopped
1 onion, diced
garlic 6 cloves
1lb sausage, in bite-sized pieces
1/2 cup uncooked rice
2 tsp parsley
2 tsp paprika
1 1/2 tsp chili powder
1 tsp thyme
1/2 tsp oregano
2 whole bay leaves
Tabasco sauce - a few drops to a few shakes.
1) Put the tomatoes and a can of water in a large stock pot and put it on to boil.
2) Before it boils, add the kidney beans, celery, onion, garlic, and sausage.
3) Add in all the spices except for the Tabasco sauce.
4) After it boils, turn it down to a low simmer for 1/2 an hour. Add a few drops of Tabasco, and taste after 5 minutes. Continue to slowly add more and taste after 5 minutes until it is at the desired heat level.
5) When 1/2 an hour is up, add 1/2 cup of rice. Let simmer for another 1/2 an hour.
6) Remove bay leaves (DO NOT FORGET - they can cause damage if ingested) and serve!
source: none - this is all my own!
Note: This bread is delightfully dense, has a hint of sweetness and is way easier than it looks. It looks impressively difficult! This would be a great hostess present that you can WOW people with! For this recipe, I used my bread maker to do the hard work - mixing and the first rising cycle.
1/3 cup water
1.5 tbsp butter
3 tbsp sugar
1.5 tsp salt
3 cups flour
1 tbsp yeast
1) Add the ingredients in the order they are listed into your bread machine. Set it to the dough/white dough setting. Mine takes about 90 minutes to finish.
2) When your bread maker is done, remove the dough and punch it down.
3) Cut the dough into 3 equal parts. Roll each part into 18 inch long ropes. Braid them together. Pinch ends together then fold under.
4) Cover and let rise until doubled. (It was about an hour to an hour and a half for me)
5) Glaze with one egg yolk mixed with 1 tbsp water. Sprinkle top with coarse salt, poppy seeds or sesame seeds.
6) Bake at 350º for 25-30 minutes on a center rack.If you can manage it, wait until the bread is completely cool to cut it.
Friday, January 22, 2010
Note: I know there are TONS of different Irish Soda Breads out there, and they are all so different! This one probably isn't very authentic, but I figured if it was published in a calendar, it probably wasn't going to be a flop. And we liked it!
4 c all-purpose flour
1/4 c sugar
1 tsp baking powder
2 tbsp caraway seeds
1/4 c butter
2 c raisins
1 1/3 c buttermilk (I keep powdered buttermilk on hand)
1 egg, beaten
1 tsp baking soda
1 egg yolk, beaten
1) Mix flour, sugar and baking powder in a large bowl; stir in caraway seeds.
2) Cut in butter until mixture looks like coarse meal. Stir in raisins and set aside.
3) Combine buttermilk*, egg and baking soda; stir into flour mixture just enough to moisten.
4) Turn onto floured board and knead lightly until dough is smooth; shape into a ball.
5) Place in a greased 2-quart casserole dish; brush with egg yolk.
6) Bake at 375 degrees for one hour. Cool for 10 minutes before removing from casserole dish. Let cool completely before slicing.
* If you are using powdered buttermilk, make sure you follow the instructions on the packaging.
source: From the Gooseberry Patch 2009 Calendar
Wednesday, January 20, 2010
Note: This was a suggestion from my friend Amy and I put my own twist on it. In particular, I didn't have an cream soup on hand, so I made my own. I also added veggies (not that you can tell by the picture).
For cream sauce: (Can replace with 1 can condensed cream soup + 1/4 cup milk)
1 tablespoon butter
3 tablespoons all-purpose flour
1/2 cup low sodium chicken broth
3/4 cup low-fat or fat free milk
salt and pepper to taste
1 bag of Egg Noodles
1 can of Tuna Fish
1/2 cup to 1 cup of cooked veggies
Italian Bread Crumbs
1) Prepare Egg Noodles cooking a minute or two less than the package directions, drain, set aside.
2) Melt butter in a small saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly.
3) Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.
4) Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Add salt, pepper, and any other desired spices to taste.
5) Stir the tuna fish into the soup mixture. Add in vegetables, if desired.
6) Combine noodles and tuna fish soup mixture in a large bowl and mix well.
7) Put the mixture into a 9x13 casserole dish. Top with bread crumbs.
8) Bake at 350 for 10-15 minutes.
source: My friend Amy, my brain, and a google search for good ways to make your own condensed soup.
Monday, January 4, 2010
1 pound of ground beef
1 can of black beans
1 can of corn
1 large can of crushed tomatoes
1 pound of pasta, cooked (any kind you like, but medium sized shells work nice)
1 packet of taco seasoning (or equivalent)
2 cups shredded cheese
Sour Cream (for serving)
Brown beef in a large skillet(drain grease if necessary). Add in the beans and then the taco seasoning and water (according to packet directions).
When the beef is done, add in the corn and half a can of crushed tomatoes.
Mix the beef mixture and the pasta together (you may have to transfer to a large bowl if your skillet is not large enough). Add a cup of shredded cheese and stir some more.
In a 9x13 casserole dish, spread a thin layer of crushed tomatoes. Add the pasta/beef mixture on top. Layer the rest of the crushed tomatoes on top of the pasta/beef mixture.
Sprinkle 1 cup of shredded cheese on the top.
Bake for about 30-40 minutes at 350.
Serve topped with sour cream!
2 unbaked pie crusts
2 cans of condensed cream-of-whatever soup
1 cup of cubed potatoes
1 1/2 cups frozen veggies
1/2 cup chopped onions
2 cups of cooked chicken cut into small cubes
Preheat oven to 425 degrees and bring a medium pot of water to boil.
Roll out 1 pie crust and place into pie plate. Bake for 10 minutes in the pre-heating oven. Set aside.
Meanwhile, peel and cube potatoes (1/2 inch size) and boil until soft.
In a bowl, combine chicken, frozen vegetables, onions, potatoes and soup. Mix well.
Pour mixture into pie plate, top with remaining pie crust, making several small slits in the top to allow steam to escape. Bake in the preheated oven for 35 to 40 minutes, or until crust is golden brown.
Cool for 10 minutes before serving.