Wednesday, November 3, 2010

Cranberry Orange Buckle

I never make up my own recipes; I just find really good ones already created and then I tell you if I like them enough! This one is amazing. You know how I am always the one who goes for the chocolate dessert? Well this may have changed my mind... with fresh cranberries, a crunchy sweet topping, and orange zest and vanilla cake, this is now one of my favorite desserts. And that's saying a lot, coming from a chocoholic. :)

This recipe is from Family Style Food (www.familystylefood.com). It has some great recipes!

(this is my picture, the picture on the actual website is much better)



Cranberry Orange Buckle

  • 2 tablespoons packed light brown sugar
  • 6 tablespoons unsalted butter
  • 2 1/4 cups unbleached all-purpose flour
  • 1 cup plus 2 tablespoons granulated sugar
  • 3/4 teaspoon fine sea salt
  • 5 teaspoons pure vanila extract
  • 2 teaspoons baking powder
  • Grated zest of one orange
  • 2 eggs
  • 1/2 cup plain yogurt or sour cream
  • 2 cups (8 ounces) fresh or frozen cranberries
Preheat oven to 350 degrees and butter a 9-inch square baking pan. Pulse the brown sugar, 2 tablespoons of the butter, 1/2 cup of the flour, 3 tablespoons of the granulated sugar, 1/4 teaspoon of the salt and 2 teaspoons vanilla in a food processor (or in a bowl using a fork or pastry blender) until coarse crumbs form; set aside for topping. Sift the remaining flour, salt and baking powder into a bowl. Cream the remaining butter, remaining sugar and orange zest in a bowl with a handheld mixer or in a stand mixer until light and fluffy. Add the eggs one at a time followed by the vanilla. Scrape down the sides of the bowl and reduce mixer speed to low; stir in 1/3 of the flour mixture and half the yogurt. Repeat, ending with the last third of flour. Stir in 1 cup of the cranberries. Scrape the batter into the pan, spreading it evenly and distribute the remaining cranberries over the top. Sprinkle the reserved topping over the cranberries. Bake 45 - 50 minutes on the middle rack, or until light golden brown and top is firm. Yield: 8 -10 servings

Tuesday, September 28, 2010

Italian Noodles

Recipe from Melinda. I'm not sure where she got it from.
If you love those summery pasta dishes, this one will be a new favorite! Super easy. You can adjust the amount you make based on how many noodles you cook. I usually make way too much!

Ingredients:
  • Spaghetti Noodles
  • One bottle regular Italian Dressing
  • 1/4 -1/2 an onion
  • Optional Veggies: Cucumber, Broccoli, Olives, Tomatoes, etc.

Directions:
  1. Cook noodles and strain.
  2. Run cold water over noodles until they are no longer hot.
  3. Put noodles in a large bowl and add the Italian dressing.
  4. Dice onion into small piece and add to noodles.
  5. Stir in chopped/sliced veggies.
  6. Chill until ready to serve.

Monday, September 27, 2010

Addictive Sweet Potato Burritos

This recipe is adapted from the recipe on www.allrecipes.com. It turned out soo delicious; very filling and warm,  and yet pretty healthy compared to the usual burrito! I will probably never go back to the regular burritos!


Ingredients: 

1 Tbs. vegetable oil
1 onion, chopped
4 cloves garlic, minced
4-6 cups black beans, drained and mashed in bowl
3 Tbs. chili powder 
2 tsp. ground cumin
4tsp. mustard
3 Tbs. soy sauce
4 cups cooked and mashed sweet  potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese (or however much you want to use)

Sour cream
Cilantro, chopped 



Directions: 

1. Preheat oven to 350 degrees.

2. Heat oil in a medium skillet, and saute onion, garlic, chili powder, cumin, mustard, and soy sauce. Gradually stir in mashed beans until warmed. 

3. Divide bean mixture and mashed sweet potatoes evenly between warm tortillas. Top with cheese. Fold up tortillas burrito style, and place on baking sheet. Spray burritos with cooking spray to give it a nice crispy outer layer. 

3. Bake for 12 minutes in the over, and serve with sour cream, cilantro and salsa. 

CPK's BBQ Chicken Pizza

This pizza is really great! Lots of flavor, with sweet bbq sauce and cilantro to add a little kick. I found this recipe from The Pioneer Woman, who has thousands of amazing recipes- and she's hilarious. Her site is : thepioneerwoman.com. Enjoy!


Ingredients:  

  • 1 whole Recipe For Pizza Crust (mine Makes Two Crusts)
  • 2 whole Boneless, Skinless Chicken Breasts
  • ½ cups Barbecue Sauce
  • Olive Oil, For Drizzling
  • Salt For Sprinkling
  • 16 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
  • ½ whole Red Onion, Cut In Half And Sliced Very Thin
  • Chopped Cilantro, to taste



Directions


Preheat oven to 375 degrees.
Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.
Increase oven temperature to 500 degrees.
Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.
Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion.
Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients, or save for another time.




Basic Crust Recipe

Ingredients

  • 1 teaspoon Instant Or Active Dry Yeast
  • 1-½ cup Warm Water
  • 4 cups All-purpose Flour
  • 1 teaspoon Kosher Salt
  • ⅓ cups Olive Oil

Preparation Instructions

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Note: it's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you'd like, but sometimes it's just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

Sunday, September 26, 2010

Gingerbread

Recipe from MaJo. One of Brooks' favorites!
Makes enough for one 8x8 pan.

Ingredients for Bread:
  • 1/2 cup shortening or margarine
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 cup molasses
  • 1 1/2 cups flour
  • 3/4 tsp ginger
  • 3/4 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • cool whip (optional)

Ingredients for Lemon Sauce:
  • 1/2 cup sugar
  • 1 tbs corn starch
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 1 cup cold water
  • 2 tbsp margarine
  • 2 tbsp lemon juice

Directions for Bread:
  • Grease and flour pan.
  • Mix bread ingredients.
  • Pour into pan and bake at 350 degrees for 30-35 minutes.

Directions for Lemon Sauce:
  • Add all ingredients EXCEPT margarine and lemon juice.
  • Boil.
  • Remove from heat and add margarine and lemon juice.
  • Top with cool whip and serve over bread.



Curried Rice

Ingredients:
  • 1 cup raw rice
  • 2 tablespoons bacon grease or substitute (such as oil, but may change the flavor)
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 1/2 teaspoons curry powder, or to taste
  • 1/8 teaspoon thyme leaves
  • 1 teaspoon salt
  • 1 cup canned tomatoes
  • 1 cup stock made with bullion cubes (or 1 cup or canned broth)
  • Crumbled crisp bacon

Directions:
  • Saute onion and pepper in fat until soft.
  • Gradually add the rice and stir until it is somewhat transparent.
  • Add other ingredients and stir until rice is done/soft.
Serve as a side or over chicken or pork!

Spanish Rice

Recipe from Sarah & TJ Mabey

Ingredients:
  • 1 pound hamburger
  • 1/4 cup of chopped onion
  • 1 (ten ounce) can tomato soup
  • 1 cup water
  • 1 can black beans
  • 1 cup salsa
  • 1 cup rice
  • 1/2 cup shredded cheese

Directions:
  • Brown hamburger and onion together.
  • Add soup, water, corn, beans and salsa.
  • Bring to a boil.
  • Add rice.
  • Sprinkle shredded cheese on top and simmer for 10 minutes or until rice is cooked and cheese is melted.

Peppermint Bark

Another Holiday Favorite growing up!
Grandma Buis used to make this, then my mother, and now onto the next generation!
We mix plates of peppermint bark and Calli's English Toffee for our neighbors every year. Quick, easy and delicious!

Ingredients:
  • 1 bag regular red and white Peppermints
  • 1 bag white or milk chocolate chips

Directions:
  • Lay wax paper onto large cookie sheet
  • Crush peppermints in a blender.
(Or if you are like our mother, crush them in a double layered ziplock bag by banging them with a hammer!) You want small/tiny pieces, but don't crush so much that all you have left is "peppermint dust".
  • Add chocolate to a large microwavable bowl.
  • Melt chocolate in microwave for 30 seconds at a time.
  • After each 30 seconds, stir the chocolate to prevent it from burning.
  • After all chocolate is melted (about 2 minutes), slowly mix in and stir the peppermints. You want a good mix, not too much peppermint or it will be too dry.
  • Stir fast before the chocolate hardens!
  • Pour chocolate over cookie sheet and spread into thin layer.
  • Allow to cool and harden, either at room temperature or in the refrigerator.
  • Break into pieces and place in gift bags or onto plates to serve!

Cheese Balls

Another delicious recipe from MaJo! We make cheese balls every Christmas. Not only are they delicious, but they make easy gifts for friends AND if you take the labels off the little cheese spread jars (soak them under hot water) then you have perfect little glass cups!

Tripled recipe makes 8 regular sized balls.

Ingredients:
  • 1 (eight ounce) cream cheese
  • 1 (five ounce) Rocha Blue cheese spread
  • 2 (five ounce) Old English (cheese spread, not the cologne)
  • 1 tablespoon grated onion
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup chopped nuts (walnuts or pecans)
  • Couple tablespoons fresh parsley-chopped
  • 1/2 cup chopped nuts
  • Choice of crackers (Ritz, etc.)

Directions:
  • Mix all ingredients EXCEPT the 1/2 cup of nuts, the parsley and the crackers.
(You still mix in the 1/4 cup of chopped nuts, just not the 1/2 a cup. Make sense?)
  • Lay down plastic wrap, enough to wrap around a ball and tie.
  • Mix the 1/2 cup of nuts and the parsley.
  • Lay out a small amount (enough to cover the outside of your ball) of nut/parsley mixture on plastic wrap.
  • Drop desired amount of cheese ball mix onto this.
  • Wrap up plastic wrap to form a ball and tie closed.
  • Refrigerate until ready to eat!

Doc's Banana Bread

Doc's homemade and perfected recipe! We make this bread ALL the time in the fall. Super easy to make and super yummy. Makes your house smell good too.

Ingredients:
  • 2 1/2 cups flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 cup shortening
  • 4 eggs
  • 2 1/3 cups sugar
  • 2 cups mashed bananas (best if bananas are browning)
  • 1 cup chopped walnuts (optional)
  • chocolate chips (optional)

Directions:
  • Mix all ingredients together.
  • Put even amounts into 2 greased bread pans. (We line the bottoms of the pans with wax paper to help them come out easily.)
  • Cover with foil and bake at 350 degrees for 65-70 minutes.
  • Check with toothpick or knife to confirm it is thoroughly cooked.
  • Take bread out of pans too cool, otherwise the bottom of the bread will be soggy.

Instant Maple Syrup

For all those times you find you have made pancakes or waffles but are out of syrup!
I have no idea where this recipe came from, but it is in my recipe book. I can't think of a single time growing up that we had store bought syrup. It was always homemade!

Ingredients:
  • 1 cup water
  • 2 cups sugar
  • 1/2 teaspoon Imitation Maple Flavoring

Directions:
  • Pour one cup boiling water over 2 cups of sugar.
  • Add maple flavor and stir.

For thick syrup:
  • 2 tablespoons water
  • 1/4 cup sugar
  • 1 1/2 cups corn syrup
  • 1/2 teaspoon maple flavoring
Bring to boil. Boil for 2 minutes. Will thicken as it cools.

Greenbean Casserole

A Thanksgiving favorite!


Ingredients:

  • 3/4 cup of milk
  • 1/8 teaspoon of pepper
  • 1 small can of cream of mushroom soup
  • 2 (14.4 ounce) cans cut green beans, drained
  • 1 1/3 cups French's Original French Fried Onions (Usually comes in a can, often in the pasta isle.)

Directions:
  • In 1 1/2 quart casserole dish, mix all ingredients EXCEPT the French Fried Onions. Make sure the beans are drained!
  • Bake for 30 minutes at 350 degrees or until hot.
  • Stir.
  • Top with French Fried Onions.
  • Bake another 5 minutes or until onions are golden.

Orange Julius

Serves 4-6

Ingredients:
  • 1 (6 ounce) can frozen orange juice
  • 1 cup milk
  • 1/3 cup sugar
  • 1 tsp. vanilla (be careful not to add too much)
  • 12 ice cubes
Directions:
  • Mix all ingredients in blender until desired texture is achieved.

Homemade Rootbeer

This might be super easy, but I spent a lot of years with no idea how people made their own root beer! This is the easy, quick way. I know some people do something bigger and grander, but this one always works great for us.
Makes 5 gallons.

Ingredients:
  • 5 gallons of water
5-7 pounds of dry ice (amount depends on how much fizz you want. The more dry ice, the more carbonated it will be.)
  • 5 pounds sugar
  • 2 regular size bottles of root beer extract (found in the spice isle)

Directions:
  • Using at least a five gallon container, combine 3 gallons of water, 5 cups of sugar and the two little bottles of root beer extract.
  • Stir until most of the sugar dissolves.
  • Add approx. half of the dry ice.
  • Once dry ice is added, stir often to keep sugar from forming on bottom of container.
  • Slowly add the rest of the dry ice.
  • (You don't want to add it all too soon or it might bubble over.)
  • Add rest of water. Stir for approximately 30 minutes or until well carbonated.


Homemade Noodles

Recipe from MaJo, and we all know any recipe from her is going to be good!
MaJo does this recipe times 5 to get the amount of noodles she needs. So, you might need to adjust for your family size.

Ingredients:
1 egg
1 cup flour
1/2 teaspoon salt
1 1/2 teaspoons vegetable oil
pinch of parsley
1/2 an egg shell of water (about 1/4 a cup of water)

Directions:
  • Mix ingredients. Dough will seem dry.
  • Roll into thin layer over flour coated surface.
  • Add flour if needed to help with cutting.
  • Roll dough as if you are going to make cinnamon rolls and cut dough into thin slices.
  • Unroll. Lay flat.
  • Let dough dry for 15 minutes.
  • Throw into pot of broth. Add carrots, celery, etc. (If wanted)
  • Boil.
  • Cook noodles for 10-15 minutes. Add meat, etc. for a stew.

Friday, June 25, 2010

Tater Tot Casserole

Well, this one is so super easy, you kind of feel guilty. But everyone here loves it and though it may not be super healthy, it is cheap! And that's a plus in my book! This recipe comes from the Duggar family, on tv, modified for a smaller family!


DUGGAR's TATER TOT CASSEROLE


1 lb ground turkey (or beef) cooked, seasoned, drained (I added onions to mine)

1 32oz. bag tater tots

1 can cream of mushroom

1 can evaporated milk

1 can cream of chicken

Brown meat & place in large cass. dish.

Cover with tater tots. Mix soup & milk together.

Pour over top. Bake at 350 for 1 Hour.

(One of Daddy’s Favorites!) Makes 1- 9”X13” pan

Tuesday, May 25, 2010

Ham Roll-Ups

Recipe passed from Grandma Buis to Mother and down to us.

Ingredients:
  • 1 box of cream cheese
  • 2 large containers cottage cheese
  • 1 seasoning packet of Onion Soup Mix (NOT both packets that come in the box.)
  • 2-3 packages of very thinly sliced lunch meat

Even though these are called HAM roll-ups, I think the turkey lunch meat is a thousand times better. It is thinner and easier to roll too. We usually buy the pre-sliced meat that you would find near the bologna.

Directions:
  • Warm cream cheese on the counter until soft.
  • Mix cream cheese, cottage cheese and onion soup mix together until blended and there aren't any big clumps of cream cheese.
Feel free to add more cottage cheese if the onion taste is too strong for your liking.

  • Put small amount onto middle of a slice of lunch meat.
Fold bottom part of meat up. Then fold in the sides and last the top. These keep their shape easier if they aren't over filled and if you stab them with a toothpick after making them.

Good luck getting these onto a serving tray. We eat about half of ours just in the assembling process!


Wednesday, May 19, 2010

Hearty Veggie Lasagna



I used to think lasagna had to be filled with meat in order for it ti be filling. Well I was wrong! Ever since I made this vegetable lasagna, I've never wanted to eat meaty-greasy lasagna! It really is filling, comfort-foody and yet very packed with fresh healthy vegetables. Again, I had to make a lot of changes (I guess I just like to add a lot of food to these recipes!), and those are in Italics, but don't panic if you don't have everything I used. It would probably still taste fine without those, but it's really really fine with those extras!

Ingredients

  • 1 (16 ounce) package lasagna noodles (I used about 3/4 of a package, and it filled the pan still)
  • 1 pound fresh mushrooms, sliced (canned also work, but they're not very tasty, as I learned)
  • 3/4 cup chopped green bell pepper (I didn't have this, so I didn't use it, and I don't think I missed it)
  • 3/4 cup chopped onion (I used minced, dried onion)
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil (didn't even use this)
  • 2 (26 ounce) jars pasta sauce (I used only one jar, it seemed less runny that way)
  • 1 teaspoon dried basil
  • 1 (15 ounce) container part-skim ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 2 eggs
  • 1/2 cup grated Parmesan cheese

  • * I used two zucchinis (chopped). Just peel and chop them, and add them to the sauteed garlic/onion. 
  • ** I used a lot of Parsley, Oregano, and Garlic Salt. These made the flavor much more vibrant, with all those vegetables and cheese. 
  • ***I used a bag of fresh baby spinach (I chopped it a  little), and added that to my ricotta mixture. 
  • ****I used two bunches of broccoli and a few chopped baby carrots, and I put them on a plate with a little water, covered the plate with plastic wrap, and microwaved for one minute. Then you just add them to the other vegetables.





Directions

  1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
  2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
  3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
  4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce with veggies, and Parmesan cheese. Between each layer, sprinkle parsley, oregano, and garlic salt to keep flavor throughout the dish. Repeat layering, and top with remaining 2 cups mozzarella cheese.
  5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Monday, May 17, 2010

Artichoke Bruschetta

I made this with the stuffed pepper recipe. Delicious! A very interesting and yet wonderful combination, with marinated artichoke hearts and Parmesan cheese. Just try it once, I think you'll like it (unless you're Megan's kids.... sorry Megan, but I don't think they'll like the artichokes, but you and Brooks will!). Again, my revisions to the recipe are in italics.



Ingredients

  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped (make sure they're marinated, and I used THREE jars for one big loaf of french bread)
  • 1/2 cup grated Romano cheese (I didn't have Romano, I used Parmesan, still really good!)
  • 1/3 cup finely chopped red onion (um, nope, didn't have this either, so I didn't use it...)
  • 5 tablespoons mayonnaise (I used only ONE tablespoon, and it was perfect. Five is way too much)
  • 1 French baguette, cut into 1/3 inch thick slices
  • I also sprinkled them with some garlic powder, for a little more flavorful kick

Directions

 **** Important Tip: After slicing the bread, place on a cookie sheet alone and broil for 1-2 minutes. This will keep the bread crunchy and not soggy when it broils with the artichoke mixture on it*****

  1. Preheat the broiler.
  2. In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. (I put more Parmesan cheese on top too)
  3. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned. 

Healthier Stuffed Peppers

I found this recipe on All Recipes (www.allrecipes.com). I've never made these before, and we were all surprised at how great these tasted. They are healthy and yet satisfying, with brown rice, ground turkey (or ground beef), and spaghetti sauce filling. I did make a few revisions, which are in italics on the recipe. Otherwise, this is copied and pasted directly from the website. These are also really great as leftovers the next day. One more thing, don't forget to start this early, because it takes about 45 minutes to cook the rice and defrost/cook the hamburger, and THEN it still bakes for one hour.

 

Mel, this picture is for you, since you need to see what it looks like!

 

 Ingredients

  • 1 pound lean ground beef (I used ground turkey, which is healthier and not so gross to cook)
  • 1/2 cup uncooked brown rice
  • 1 cup water
  • 6 bell peppers, assorted colors
  • 2 (8 ounce) cans natural tomato sauce (I used one 26-ounce can of regular spaghetti sauce)
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 medium onion, chopped (I only used about 1/4 of an onion)
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning (I didn't have that, so I just put used parsley, oregano, and garlic powder, season to taste)
  • 1/4 cup grated parmesan cheese, optional (I did use this, and it added flavor, so I would recommend it, but you won't die without it. I also put a small amount of mozzarella cheese on top)
  • I also added mushrooms (chopped)
  • I also added about 1/2 a can of olives (chopped)


Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 45 minutes. In a skillet over medium heat, cook the beef, garlic and onion until meat is evenly browned and onion is softened.
  3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. Sprinkle the peppers with grated parmesan cheese after baking, if desired.

Tuesday, May 11, 2010

Broccolli and Chicken Stir-Fry

I just love the website Just Get Off Your Butt and Bake. This is my third recipe from that website, and it's another winner!

BROCCOLI AND CHICKEN STIR-FRY
SAUCE:
I triple this recipe, but I will post it as written.
2 Tablespoons soy sauce
1 Tablespoon orange juice
1/2 teaspoon red wine vinegar
1 Tablespoon brown sugar
1 teaspoon sesame oil or canola oil
1 teaspoon red pepper flakes (less if desired)
1/2 Tablespoon Cornstarch
1/4 Teaspoon black pepper
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon ginger
*I added 1 full teaspoon for a triple recipe.
Directions:
In a small bowl, whisk together the soy sauce, Orange juice, red wine vinegar, brown sugar, oil, red pepper flakes, garlic powder, ginger and cornstarch.  Reserve. 
* Keep in mind that in the pictures above, I have tripled the sauce recipe.  Then, I added 1 cup of water/plus another tablespoon of cornstarch to thicken the sauce,  until the taste was not too strong.  If you are only making a single recipe, you will not have much sauce, therefore it probably won’t be too strong.Set a wok over medium high heat and coat bottom with 1 tablespoon of oil. When the oil shimmers and pops, add 10 to 15 pieces of chicken.  Stir-fry until the chicken is fully cooked through.  Transfer to a plate and repeat the process with the remaining chicken pieces.Add the chicken back to the pan along with the sauce, and let simmer until sauce has reduced down a bit and thickened.  If the sauce doesn’t get as thick as you would like, simply mix :  1 teaspoon cornstarch with 1/4 cup Cold water, and slowly add this mixture to your sauce.
Add the steamed veggies, toss and serve over rice or noodles. 

Sunday, May 2, 2010

Peach Cobbler

I've never before been a fan of cobblers, but this one is really good! Especially when your husband makes it instead of you. :)
Recipe from allrecipes.com

Ingredients:
  • 8 fresh peaches - peeled, pitted and sliced into thin wedges (we used 4 cans worth)
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch

  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water

  • MIX TOGETHER:
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Thursday, April 22, 2010

Lettuce Wraps

 These are delicious! The crispy lettuce, special sauce, mushrooms and water chestnuts, it's all a perfect combination. Just a warning, your husbands probably won't LOVE them like you will, because they contain lettuce and healthy food. :) But give these a try and you will see what I'm talking about! A couple of tips: These require a bit of chopping, so maybe chop the vegetables and make the special sauce beforehand. Also, for the fried rice noodles, I just used plain old chow mein noodles and didn't fry them, just put them on top of everything inside the lettuce cup. AND, one more thing, I have some rice wine vinegar if anyone wants to borrow it. Thanks to my sis-in-law Chelsea for the recipe!


Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
4 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon rice wine vinegar
Taste it and add more if it needs it
Fried Rice noodles
· Dry rice noodles
· Oil
Directions
Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
Make the Fried rice noodles by heating oil in a fry pan Add small amounts of rice noodles let them fry until they puff up, take them off and let them drain extra oil on a paper towel. I like to add a little salt to them.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". And fried noodles
Top with"Special Sauce". Serve with Chili paste and Mustard

Peanut Butter Chocolate Chip Oatmeal Cookies


This is yet another recipe from the talented Jonna, who's website is www.justgetoffyourbuttandbake.com. Truly, these are probably my favorite cookies of ALL time now! And Dallin says they're his favorite too. I like to call them "loaded cookies," because they are chock-full of everything that makes a cookie good: oatmeal, peanut butter, gooey warm chocolate chips... just go make them right now! 

Ingredients
1/2 cup butter, softened
 3/4 cup brown sugar
 3/4 cup white sugar
 3/4 cup peanut butter
 1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
 1 teaspoon baking soda
 1/2 teaspoon salt
 1 cup rolled oats
1 cup semisweet chocolate chips

 Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks. Notes: I baked these cookies and followed the recipe exactly. (about 9 minutes baking time) They don’t spread very much so you can fit quite a few on one baking sheet. These cookies also come out of the oven very soft, so be sure to let them cool on the sheet for several minutes before attempting to remove or they’ll just crumble and fall apart. So good!

Warm Wheat Bread

Oh My Goodness, this is really great wheat bread! Of course, I didn't just come up with  the recipe myself- I'm not a good cook, I just use other people's good recipes! This recipe is from a wonderful recipe blog, called www.justgetoffyourbuttandbake.com. You should head over there and check out all of her amazing recipes. This recipe is copied and pasted directly from her website. Try this, it's better than Great Harvest wheat bread (at least, that's what Dallin says)!
(sorry, not the best picture, again)
 

*** I cut this recipe in half and it made two loaves, and you can freeze the extra loaf in two large ziploc bags***

WHOLE WHEAT BREAD
4 cups water
1/2 Cup shortening or butter
1/2 cup sugar
1/2 cup Molasses
1 Tablespoon salt
2 Tablespoons yeast
and
1/2 teaspoon sugar in 1/2 cup warm water.
9 cups Whole Wheat Flour
2 cups White Flour
DIRECTIONS:
Mix above ingredients together.  Add 6 cups of whole wheat flour and mix well, until smooth. Cover this dough and let rise til doubled (about 20 minutes).  Now add 3 cups more Whole Wheat flour and 2 cups White flour.  Mix well, and knead for about 10 minutes.  The dough should be a soft firm, but not sticky.  All the dough will pull away from the sides of the bowl, and you can form a nice ball of dough.
Cover and raise till double.  (about 45 minutes).  Punch down (knead for 5 minutes) and put into 4 loaf pans.  Let rise until dough is risen about 1 to 1 1/4 inches above the sides of the pan.  Bake at 350 degrees for about 40 minutes.  I like to bakes my loaves in the middle of the oven.  For the last 10 minutes of baking time, I place a loose foil tent over the tops, so that they don’t get to brown.
You will know that the loaves of bread are done, by tapping the tops of the loaves.  If it sounds hollow, that is a good indication they are not doughy on the inside!

Thursday, April 8, 2010

Fresh Veggie Stir Fry

Fresh Veggie Stir Fry

Ingredients:
(all fresh)

  • 1 Zuccini
  • 1 tomato
  • 1 onion
  • 1-2 red, green or yellow peppers
  • 1 package of mushrooms
  • 1/2 package of broccoli slaw
  • 1-2 garlics
  • 1-2 TBS Olive Oil
  • Salt and Pepper


Directions:
  • Slice all ingredients. I like to use big slices.
  • Heat up oil in skillet.
  • When oil is hot, slide everything except the tomato into the pan.
  • Fry for approx. 7-10 minutes, stirring often.
  • Take off heat when veggies are as crisp or soft as you like them. The longer you cook them the softer they will be.
Take off of heat, add to serving dish and add slices of tomato to the top.

Monday, April 5, 2010

Lion House Rolls and Bread

My sister-in-law gave me this recipe for rolls and bread. It makes the yummiest rolls! I decided to give it a shot (after many failed attempts at bread-making). This is the best recipe! Just don't forget: let your yeast/water/sugar mixture sit for at least 10 minutes (cover the bowl, and maybe turn on the oven and open the door for more warmth in the room). 

Ingredients

-2 T yeast
-1 cup hot water
-1/4 cup sugar
1/4 cup butter
1 1/2 cups milk
-6 cups flour
-2 eggs
2 tsp. salt

Directions:

Mix together the yeast, sugar and water. Let sit until it gets all bubbly and weird-looking. 

Put butter and milk in a bowl and microwave for 3 minutes. Set aside. 

Add 3 cups flour to yeast mixture and mix well. Add eggs and mix well. Add milk and butter mixture and keep on mixing! Add salt and the rest of the flour a little at a time until dough is elastic and there are no lumps. Knead for 5-10 minutes. 

Make into rolls and place on greased cookie sheet (or put in two separate bowls if you're making bread), cover with a hand towel and let rise 20-40 minutes (make sure they're in a warm environment!). 

For rolls: Bake at 375* for 15-20 minutes. 
For bread loaves: Baked at 350* for 30-35 minutes. This is my adaptation, since the recipe didn't say what temperature for bread. It could be different if you're not living at sea level elevation, so keep checking on the bread and go by how golden-brown the top looks. 

The rolls and bread are done if they sound hollow when you tap on the top.