Wednesday, December 16, 2009
Friday, December 11, 2009
Wednesday, December 9, 2009
1/2 cup shredded swiss cheese
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
Sunday, December 6, 2009
37 Vanilla Wafers
4 squares Baker's semi-sweet chocolate
2 packages (3.9 oz.) Chocolate instant pudding
2 cups plus 2 Tablespoons milk
1 tub (8 oz) Cool Whip
1 package (8 oz) cream cheese softened
1/4 cup sugar
3/4 cup fresh raspberries
3. Beat softened cream cheese, sugar, and remaining milk with mixer until well blended. Stir in 1 cup of the remaining cool whip and spread over pudding.
Saturday, December 5, 2009
Tuesday, December 1, 2009
Monday, November 30, 2009
This comes from Heidi at Tasty Sensations. I just made it for the family for an after Thanksgiving snack and was reminded of how delicious it is.
Butterscotch Apple Dip
8 oz butterscotch chips
1 can sweetened condensed milk
1 tsp apple cider vinegar
1 tsp cinnamon
Melt above ingredients together in a double boiler and serve.
Monday, November 23, 2009
Monday, November 16, 2009
Thursday, November 12, 2009
Wednesday, November 11, 2009
1/2 lb. thin spaghetti
1. Cook pasta as directed on the package.
Thursday, November 5, 2009
1 1/4 cups orange juice concentrate
1/4 cup lemon juice
2 crushed bananas
2 cups pineapple juice
3 cups water
2 cups sugar
1 bottle gingerale
Mix all ingredients except for gingerale. I blended the banana with the pineapple juice to make it nice and smooth before mixing with the other ingredients. Freeze mixture. Take mixture from freezer about an hour before ready to serve so it becomes a slush. Mix the slush with gingerale and serve. This serves about 20-25 people. (It filled a large punch bowl.)
Wednesday, October 28, 2009
Saturday, October 24, 2009
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled (Honestly, can you ever have too much bacon?)
1/4 c. toasted pinenuts (I left these out.)
Parsley, to taste
Parmesan cheese, to taste
Boil bow tie pasta in salted water until al dente. Do NOT over cook. In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.
Tuesday, October 20, 2009
Monday, October 19, 2009
1 teaspoon garlic
1 can cream of chicken soup
1/2 soup can water
1 tsp. salt
1/4 tsp. pepper
1 cup sour cream
1 can mushrooms
1 can corn
1 can green beans
2 cups cooked rice
(Any other vegetables or spices you want to add are welcome. Leave any out that you don't like.)
1. Scoop out insides of all 4 pumpkins. Heat oven to 350. Put the pumpkins on a baking sheet covered in foil with the top off. Cook the tops on the same baking sheet to the side of the pumpkin. Cook pumpkins for 30-45 minutes. 30 minutes if you don't want the sides to be so soft they come off easily. Longer if you want the sides to be softer. We like the sides softer because a little pumpkin mixed with the mixins inside tastes delicious.
2. Brown ground beef with onion until the onion is tender and beef is browned. Stir in garlic, salt, pepper, cream of chicken soup, and water. Stir. Then add sour cream, mushrooms, corn, green beans, rice, and anything else you want to add.
3. Spoon this mixture into the 4 pumpkins. Cook the pumpkins again with the mixture inside with the tops off for 30 minutes at 350.
4. Serve. You can then put the top on to serve or leave it off.
Wednesday, October 14, 2009
3 cups pure pumpkin
1 ½ cups oil
4 ½ cups sugar
3 tsp. baking soda
2 tsp. salt
1 tbsp. ground cinnamon
1 tbsp. nutmeg
1 ½ cups water
4 2/3 cups flour
1- 24 oz. bag chocolate chips (save back some chips to sprinkle on top of loaves)
Mix dry and wet ingredients in separate bowls. Gradually add dry ingredients to wet ingredients mixing well. Add chocolate chips. Sprinkle a few of the chips on top of the loaves before baking. Bake at 350 degrees in a preheated oven for about 1 hour and 5-10 minutes. Makes 5 large loaves.
Sunday, October 4, 2009
Here's the sloppy joe recipe.
1 tablespoon extra-virgin olive oil, 1 turn of the pan (I didn't add this.)
1 1/4 pounds ground beef sirloin (I used 1 lb.)
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped (I left this out.)
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste (I left this out, but I would add it next time just so it's a tad thicker.)
4 crusty rolls, split, toasted, and lightly buttered
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
Garnish: Add American cheese in triangles for the teeth. Put pickles on top with a dab of ketchup for the eyeballs.
Monday, September 28, 2009
4 stalks celery finely diced
2 large carrots, peeled, finely diced
1 jalapeno, seeded, membrane removed and finely chopped
1 large onion, finely chopped
½ Cup red bell pepper, finely chopped
4 cloves garlic, minced
1 cup thinly sliced ham or Canadian bacon (or mini cubed ham)
32 oz chicken broth (or water & bouillon)
6 oz half and half (I used whole milk)
8-10 sm./med. potatoes, baked, peeled and mashed
1 teaspoon salt
½ teaspoon pepper
½ Cup milk
4 oz sour cream
1 ½ Cups shredded cheddar cheese
½ Cup sour cream
1 Cup shredded cheddar cheese
1 Cup thinly sliced green onion (green part)
1. Heat large dutch oven over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggis. Saute celery, carrots, jalapeno, onion and bell pepper in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half.
2. Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.
3. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top with sour cream, bacon, cheese and green onion.
Sunday, September 27, 2009
I got this recipe from my sister in law Kassi. It is really delicious and only has to rise once. We made the dough into rounds and then sprinkled on parmesan cheese as an added bonus. Scrumptious!
3 Tablespoon yeast
4 cups warm water
4 Tablespoon sugar
½ cup vegetable oil (can use ¼ cup)
5 tsp. salt
8-10 cups flour
Knead all ingredients together in electric bread mixer for about 5 minutes. Let rest about 5 minutes. Divide into four loaves and put on greased or cornmeal sprinkled baking sheet. Make diagonal knife slices on top. Brush tops with 1 beaten egg mixed with 1 Tablespoon water. Let rise 30 minutes. Bake at 425 degrees for 10 minutes and then at 375 degrees for 10 minutes. Can make into hamburger buns or round loaves. Makes about 6 round loaves.
Sunday, August 16, 2009
1 16-ounce can diced tomatoes
Thursday, August 13, 2009
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2. Mix in 1 T butter, salt, and 2 cups of flour.
3. Add one tablespoon of the fresh chopped rosemary or 1 1/2 teaspoons dried rosemary.
4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
5. Add more flour if necessary.
6. Oil a bowl, put dough in it and cover with a towel.
7. Let dough rise in a warm place for one hour until doubled.
8. Punch down dough and divide in half.
9. Let dough rest about 5 minutes.
10. Spray baking pan or cookie sheet with cooking spray.
11. Shape the dough into 2 small rounded oval loaves.
12. Sprinkle remaining 1 Tablespoon of rosemary (1 1/2 teaspoon dried rosemary) over the loaves and press lightly into the surface.
13. Let loaves rise again until doubled, about 45 minutes.
14. Preheat oven to 375°F.
15. Bake for 15 to 20 minutes, until lightly browned.
16. Carefully remove from oven, brush with remaining butter (and salt if desired).
Monday, August 10, 2009
Sunday, August 9, 2009
This is the winning muffin recipe from Mimi's Meaningful Muffin Contest. Can I hear a - FABULOUS!!! We LOVED these delectable muffins. This is the description of the muffins: "The combination of pineapple and coconut creates a delightful taste sensation in these tender tropical muffins. Crowned with a crunchy coconut and macadamia nut crumb topping, these flavor-packed gems inspire pleasant thoughts of dazzling sun-drenched beaches and gentle trade winds." Ditto - 'nuf said.
Pineapple Coconut Crunch Muffins
Friday, August 7, 2009
1/4 cup sugar
Roll into pizzas. Sprinkle with toppings. Bake 9-10 minutes at 500 degrees. Makes about 6 medium size pizzas. (I always half the recipe and usually make some cheesy sticks with some of the dough too.)
Thursday, July 30, 2009
Tuesday, July 28, 2009
1 baked single pie crust
1 cup milk
1/4 cup flour
1 cups sugar, divided
1/4 teaspoon salt
2 egg yolks, beaten
1 teaspoon vanilla
1 cup whipping cream
2 cups fresh raspberries
2 tablespoons cornstarch
Prepare and bake a single pie crust shell. Set aside.
In a medium saucepan combine flour, 1/2 cup sugar and the salt; stir to mix well. Add 2-3 tablespoons milk to sugar/flour and stir to create a smooth paste; add remaining milk and stir to blend. Over medium heat, stirring constantly, cook pudding mixture until it begins to bubble; continue to cook 1 minute (mixture will be thick). Stirring egg yolks constantly, spoon a small amount pudding into beaten egg yolks. Pour egg yolks back into saucepan and stir well to mix. Return pan to heat and continue to cook until mixture thickens (very thick) do not allow to bubble. Remove from heat and stir in vanilla. Cool pudding.
In a medium saucepan, crush berries with a potato masher; add 1/2 cup sugar, cornstarch and water, mix well. Over medium heat, stirring, bring berries to a boil (berry glaze will be clear and thickened). Remove from heat and cool. Spoon berry glaze over pudding in pie shell. Refrigerate 2 hours to overnight to completely set. Garnish with an additional dollop of whipped cream, additional fresh berries and a mint leaf as desired. Makes 1 pie.
Sunday, July 26, 2009
This salad was seriously so fabulous! I love salad and homemade dressings. This will definitely not disappoint. The dressing is divine. I just made it last week, and I'm ready to make it again. The recipe comes from here.
Chicken Poppy Seed Salad
Grilled chicken, sliced (grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)
The Dressing: (This makes a lot of dressing.)
1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped (I just used some red onion from the salad. It worked great!)
2 cups canola oil
3 Tb poppy seeds
Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount
Friday, July 24, 2009
Tuesday, July 21, 2009
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 teaspoons vanilla
4 T. butter, melted
2 sticks butter, softened
1 cup brown sugar
2 T. flour
1 T. cinnamon
2/3 cups nuts, optional
2 cups powdered sugar
5 T. milk
1 teaspoon vanilla
In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from center.
Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature
Friday, July 17, 2009
Chocolate Chip Cake Bar
1 package yellow or white cake mix (I prefer white)
1/4 Cup packed brown sugar
1/4 Cup butter or margarine, melted
1/4 Cup water
2 1/4 cups semisweet chocolate chips, divided (or whatever kind of chips you want. I put in about 1 cup of semisweet chocolate chips and about ¾ cup of butterscotch chips. It turned out so delicious. I reserved ¼ cup semisweets and ¼ cup butterscotch to put on top.)
1/2 Cup chopped pecans or walnuts (optional – I left them out)
-In a mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes.
-Stir in 1 3/4 cups of chocolate chips and nuts.
-Spread in a greased 13-in. x 9-in. x 2-in. baking pan.
-Bake at 375° for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean.
- Put the additional chips on top of the cooked chocolate chip cake bar.
Wednesday, July 8, 2009
7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract
Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.
Monday, July 6, 2009
Thursday, July 2, 2009
3 Tb with other yeasts
2 cups warm water
½ c. sugar
scant Tb salt
½ c. canola oil
7-8 c. flour
4 or 5 large eggs
Add water to mixing bowl. Sprinkle yeast over water. Then sprinkle sugar, then salt. Let proof. Add oil and 3 cups of flour. Mix together. Add eggs. Mix well. Then add 4 cups of flour. Mix. Add more flour as needed – usually 1 ½ to 2 cups more. Hand knead if mixer didn’t knead enough. Let rise at least 1 hour. Separate into 3 large pieces or 36 small rolls. Divide each piece into three more pieces. Roll into snakes and braid together. Let rise for about 1-2 hours or until almost double in size. Then brush with egg wash (1 egg mixed with 1 Tb water) over bread. Sprinkle with poppy seeds or sesame seeds if you want.
Bake at 350° until done (16-18 minutes)
Number Of Servings:3 loaves
Monday, June 29, 2009
6 boneless skinless chicken breasts
1 box (10 oz) frozen spinach, thawed, well drained (I used 6 oz. of fresh and cooked it first.)
2 oz cream cheese, softened
1/4 cup shredded parmesan cheese
1/2 tsp dried basil leaves
1 clove garlic, finely chopped
1 egg or 1/4 cup egg product
1 cup Italian bread crumbs (you can use more if needed)
1 cup Italian herb pasta sauce
1/4 cup shredded mozzarella cheese (1 oz)
Preheat oven to 375 degrees. Spray 9x13-inch glass baking dish with cooking spray. Between pieces of plastic wrap, place chicken between plastic and pound until 1/4 inch thick. In medium bowl, mix spinach, cream cheese, parmesan cheese, 1/2 tsp basil, and garlic until blended. Spread about 1 tbsp spinach mixture over each chicken breast; roll up tightly and secure with toothpicks. In a shallow dish/bowl, beat the egg (or put in egg product). In another shallow dish, place bread crumbs. Dip each chicken breast into egg; then coat with crumb mixture. Place seam side down in baking dish.Bake uncovered 25 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10-15 min longer or until thermometer inserted in center of chicken reads 165 degrees. Remove toothpicks from chicken before eating.
Sunday, June 28, 2009
Saturday, June 27, 2009
1/2 cup butter
1 cup honey
1/4 tsp. vanilla
Soften the butter, then mix in the vanilla. Add the honey gradually to the butter while whipping together. Voila! The most delicious honey butter ever!
Wednesday, June 10, 2009
2-3 cups small baby carrots (pre-peeled)
Remove from skillet and sprinkle with fresh parsley and/or chives. Serve.
Sunday, May 10, 2009
1. Place the cream in a small saucepan over medium heat. Bring it to a boil, stirring. Place the chocolate chips in a glass bowl. Remove the cream from heat and pour over the chocolate chips. Stir with a wooden spoon until the chocolate has melted. Stir in the vanilla. Cover with plastic wrap and let it chill in the fridge for at least an hour.
1/2 teaspoon ground cinnamon
1/4 cup powdered sugar, for dusting (optional)
Just so you are not alarmed. They have a hole in the middle where the ganache sinks down. You can cover it when serving with the powdered sugar like I showed in the first picture or throw a scoop of ice cream on top to cover it. We just ate these as a family and so they were fine just eating them as is.
Monday, May 4, 2009
1 pound bacon, cooked and cut into small pieces (bacon makes everything better)
1/2 cup chopped onion
3 (15 oz. cans pork and beans)
1 tablespoon mustard
1 cup packed brown sugar
2 tablespoons vinegar
1/2 cup ketchup
Combine all ingredients in a 2 1/2 or 3 quart casserole dish or in a crock pot. Bake at 325 for 2 hours or 200 for 6 hours. For a crock pot, I cooked it on high for 1 hour and on low for 3-4 hours. You could just cook it on high for 2 hours or on low for 6 hours also.
Tuesday, April 28, 2009
Okay peeps! This is a great peach cobbler because you can use it year round. It's actually geared toward using canned peaches. It is really delicious! I love it!
1 stick butter
1 cup flour
1 cup sugar
1 cup milk
1 1/2 tsp. baking powder
1/2 teaspoon salt
2 large (29 oz) cans of peaches, drained
1/3 cup of cinnamon/sugar mixture (You determine how much cinnamon and how much sugar you want, but altogether it should be 1/3 a cup.)
1. In 9x13 pan, place 1 stick of melted butter. Smear it all around until the pan is coated really well and evenly.
2. In a bowl, combine 1 cup flour, 1 cup sugar, 1 cup milk, 1 1/2 tsp baking powder, 1/2 tsp. salt.
3. Pour batter over melted butter in pan.
4. Drain two large cans of peaches. Place the peaches (lay them individually) over the batter.
5. Sprinkle the peaches and batter with the 1/3 cup cinnamon/sugar mixture.
6. Bake at 375 for 45-55 minutes.
Monday, April 20, 2009
2 cups milk
1 cup sour cream
1/4 cup oil
3 cups flour
½ cup sugar
1 ½ teaspoons soda
1 teaspoon salt
Mix egg yolks, milk, sour cream, and oil. Mix together flour, sugar, soda, and salt. Add wet ingredients to dry ingredients and barely mix. Beat egg whites til stiff and fold into other ingredients. Now make yerself some pancakes!
Monday, April 13, 2009
1 cup green peas, fresh or frozen
2 Tbsp salted butter
1 cup sliced mushrooms
1 cup ham, chopped
3/4 cup heavy cream
1/4 tsp salt
1/4 tsp ground pepper
1 lb linguine, fettucine or other pasta
3/4 cup grated Parmesan cheese or more to taste
Bring large pot of water to a boil and cook pasta according to package directions. While that cooks melt butter in a medium skillet over medium heat; add mushrooms and cook 3 to 4 minutes, until lightly browned. Add ham and cook 1 minute. Stir in peas, cream, salt, and pepper. Turn heat to low; keep warm, stirring occasionally, while pasta is cooking. Drain pasta. Toss pasta with butter mixture. Add Parmesan and toss. Serve immediately.
Saturday, April 11, 2009
1 can (14 oz.) sweetened condensed milk
1 can (6 oz.) frozen orange juice concentrate, thawed
½ tsp. coconut extract
1 bottle ginger ale, chilled
Combine pineapple juice, sweetened condensed milk, orange juice concentrate and coconut extract in a large pitcher; stir well. Refrigerate covered (you can use it for up to one week). To serve, pour ½ cup of pineapple juice mixture into individual glasses (over ice if desired). Top off each glass with about 1/3 cup ginger ale (more or less if you like). Great topped with whipped cream and/or fruit for garnish. Makes 10 servings.
Tuesday, March 31, 2009
1 can whole berry cranberry sauce
Heat oven to 350. Combine cranberry sauce, dressing, and soup mix. Put chicken breasts in a greased 9x13 baking pan. Pour mixture over chicken. Bake, uncovered, for 45-60 minutes. Serve over rice.
Friday, March 27, 2009
1 16 ounce bow tie pasta
1 ½ pounds ground beef
1 medium onion chopped
1 medium green pepper chopped
1 15 ounce can tomato sauce
1 Tablespoon chili powder
2 cups shredded cheddar cheese
1 16 ounce container sour cream
1 1/3 cup salsa (more or less according to your taste)
1 large can pitted olives sliced
2 large or 4 smaller fresh tomatoes chopped
Prepare pasta as directed on package, cooking only 7 minutes. Drain.
Meanwhile, brown beef in skillet. Add onion and green pepper. Cook and stir until onions are tender, but not browned. Stir in tomato sauce, chili powder, and salt. Toss with pasta and spoon in to a 13x9 inch pan. Bake at 350 degrees for 20 minutes. Remove from oven. Sprinkle on cheese. Spoon a layer of sour cream over the cheese. Add a layer of salsa, then the olives, and then a layer of tomatoes. Now eat it!