Workman Family Recipes

Grilled Ham and Brie Sandwiches

2011-05-10T14:38:00.001-07:00

3 TBSP butter, softened

2 TBSP Dijon mustard

6 slices Italian bread

12 slices country ham

8 ounces Brie cheese

Grill and At Home

In a small bowl, blend butter and Dijon mustard and spread on both sides of the bread. Place bread on hot grill. When browned, turn over and top each slice with 2 slices of ham and 1 1/2 ounces of Brie cheese. Grill until cheese melts. Serve open faced or sliced in triangles for an appetizer. Serves 6.

Cowboy Potatoes (Dutch Oven)

2011-05-10T14:32:00.000-07:00

8 slices bacon, diced

2 medium onions, diced

8 medium potatoes, sliced

1/2 tsp salt

1/4 tsp pepper

2 cups cheddar cheese, shredded

Dutch Oven or at home.

Heat a 12 inch Dutch Oven over 12 - 15 coals. Saute the bacon; remove bacon and set aside. Pour off all but 1 TBSP of the drippings. Saute onions until soft and add potatoes, salt and pepper. Cook, covered 35 - 40 minutes, until potatoes are tender, stirring occasionally. Stir in bacon and sprinklw with shredded cheese. Let it rest, covered, until cheese is melted. Serves 6 to 8.

Potato Salad

2011-04-01T16:20:00.000-07:00

5-6 Large potatoes, cut into chunks

2 C. Mayonnaise

3 TBSP milk

1 TBSP sugar

1 TBSP mustard

1/2 tsp white pepper

1 tsp fresh ground pepper

Salt to taste

3 celery stalks, cleaned and chopped

3 medium green onions or 2 medium white onions, diced

7 hard boiled eggs, diced

Boil potatoes until tender but not mushy (You can also cut up and bake in an oiled roasting tray for 40 minutes at 425'F- salt and pepper to taste). Set aside to cool. In a small bowl combine mayo, milk, sugar, mustard, peppers and salt. Adjust each of these ingredients to your taste; In a large bowl, mix potatoes, celery, onion, egg and dressing. Chill until ready to serve.

**Tiny cubes of cheddar cheese (6 oz) and crumbled bacon (1/4 cup) are some pretty tasty additions.

Walking Taco

2011-04-01T16:14:00.001-07:00

1 1/2 lb. ground beef

1 small onion, chopped

1 tsp. garlic salt

salt and pepper to taste

10 bags (2.75 oz) Doritos cheese tortilla chips (snack/single serving size)

2 C. Lettuce, shredded

1 C. Tomatoes, chopped

1 C. Cheddar Cheese, shredded

1 C. Sour Cream

Taco Sauce to taste

In skillet, brown ground beef with onion, garlic salt, salt and pepper. Cut 1/4 inch off the top of chip bags. Crush chips slightly. Divide cooked hamburger mixture among the bags, and fill each one. Top with desired toppings. Stick fork in bag and serve. 10 servings.

Lemon Chicken

2011-04-01T16:07:00.000-07:00

4 lb chicken breasts, cut into large pieces

2 C. fresh lemon juice

2 C. flour

2 tsp. salt

2 tsp. paprika

1 tsp. pepper

1/2 C. corn oil

2 TBSP lemon zest

1/4 C. brown sugar (very important or the chicken will be too sour)

1/4 C. chicken stock

1 tsp. lemon extract

Combine chicken and lemon juice in zip lock bag. marinate in refrigerator overnight. Drain chicken. In a plastic bag, combine flour, salt, paprika and pepper; shake well to mix. Put a few pieces of chicken in bag at a time; shake to coat well. Preheat oven to 350'F. Heat corn oil in frying pan. Fry chicken pieces, a few at a time, for 5 minutes on each side until browned. Arrange chicken pieces in a single layer in a large shallow baking dish. Sprinkle with lemon zest and brown sugar. Mix chicken stock and lemon extract; pour around chicken. Bake 35 - 40 minutes or until tender - Makes 6 servings.

Chocolate Chip Oatmeal Coconut Cookies

2011-03-30T15:01:00.001-07:00

Chocolate Chip Oatmeal Coconut Cookies

From the Sono Baking Company

2 cups all purpose flour

1 tsp baking soda

1 cup butter (room temperature)

1 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 tsp coarse salt

2 large eggs (room temperature)

1 1/2 TBSP pure vanilla extract

12 oz best quality semi-sweet chocolate chips (I like mini)

1 cup sweetened shredded coconut

1 cup old fashioned or wild rolled oats (NOT instant)

Set the oven rack to the middle position. Preheat oven to 350'F. Prepare two baking sheets with parchment or silicone baking mats if desired (I used an ungreased cookie sheet). Set aside.

In a medium bowl, whisk together the flour and baking soda; set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and salt on medium high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Add the eggs one at a time, beating after each addition. Beat in the vanilla.

With the mixer on low speed, add the dry ingredients, beating until the flour is absorbed. gently fold in the chocolate chips and shredded coconut with a rubber scraper. Gently fold in the oats.

Use a Tbsp to scoop out the dough onto the prepared bans, placing them about 2 inches apart.

Bake one sheet at a time - 11 - 12 minutes. Transfer baking sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack and let cool completely. Makes 3 dozen cookies.

Sunset Wedges & Sour Cream

2011-02-01T11:07:00.000-08:00

3 sweet potatoes, skins on

2 large baking potatoes, skins on

3 tbsp olive oil

1 tsp cajun spices

2 tbsp chopped fresh parsley

Dip

2/3 cup greek yogurt

1/4 cup sour cream

1/4 cup chopped fresh chives

2 tbsp freshly grated parmesan cheese

Cut the sweet potatoes in half, then cut each half into 4 wedges and place in a large mixing bowl. Cut the baking potatoes in half, then cut each half into 6 thick wedges and place in the bowl. Drizzle with olive oil, then toss well to coat all the potato wedges.

Transfer the potatoes to a large baking sheet or oven tray in a single layer. Sprinkle on the cajun spices. Roast in a preheated 400'F oven for 30 - 35 minutes, until golden and cooked through. Turn onto a large serving platter and sprinkle with parsley.

Mix yogurt, sour cream, chives and Parmesan in a small mixing bowl. Serve the dip with the warm potato wedges.

Toffee - Apple Porridge

2011-02-01T10:56:00.000-08:00

1 lb apples, peeled, cored and roughly chopped

1/2 tsp pumpkin pie spice

1/2 tsp ground ginger

5 tbsp brown sugar, divided

8 tbsp water

2 1/3 cups milk

1 1/4 cups rolled oats

Maple syrup, to serve

Place the apples in a medium heavy-bottomed saucepan with the spices, 3 tbsp of the sugar and the water. Bring to a boil, then reduce the heat to a simmer. Cover and simmer over very low heat for 4 to 5 minutes, stirring occasionally, until the apples are soft yet still retain some of their shape. Set aside with a lid to keep warm while making the porridge.

Bring the milk and remaining sugar to a boil, stirring occasionally. Remove from the heat and add the rolled oats. Stir well, then return to low heat, stirring continuously, for 4 to 5 minutes, until the porridge has thickened.

Stir half the apple mixture through the porridge until well mixed, then ladle into 4 warmed serving bowls. Spoon the remaining apple mixture and drizzle with maple syrup to serve.

Breakfast Crumble

2011-02-01T10:44:00.000-08:00

1 lb apples, peeled, cored and roughly chopped

8 oz pears, peeled, cored and roughly chopped

Finely grated zest and juice of 1 orange

1/4 cup liquid honey

1/2 tsp ginger (or cinnamon)

6 oz strawberries, hulled and quartered

Crumble

1/2 cup all purpose flour

3 tbsp ground flaxseed

1/4 cup butter, cubed

1/2 cup rolled oats

1/3 cup mixed seeds (pumpkin, sunflower, sesame, hemp)

1/4 cup demerara sugar (or brown sugar)

Place the apples and pears in a medium heavy bottomed saucepan with the orange zest and juice, honey and ginger. Bring to a gentle simmer, stirring occasionally, then cover and simmer for 10 minutes, until soft and slightly pulpy. Add the strawberries and cook for a further 2 to 3 minutes, until soft yet still retaining their shape. Remove the pan from the heat and transfer the mixture to an ovenproof gratin dish. Set aside while making the crumble.

Put the flour in a bowl and stir in the flaxseed. Add the butter and rub into the mixture until it resembles chunky breadcrumbs. Add the oats and again rub the butter into the mixture, using your fingertips to distribute it well. Stir in the seeds and sugar, then sprinkle over the fruit.

Bake the crumble in a preheated 400'F over for 30 to 35 minutes, until the topping is golden. Serve the crumble warm. * I think a dollop of vanilla yogurt would be just the topping.

Maple Pork with Roasted Roots

2011-02-01T10:35:00.000-08:00

12 baby onions or shallots, peeled but left whole

1 lb small yukon gold or red potatoes, cubed

10 oz (300g) baby carrots

10 oz (300g) small parsnips, cut into wedges

3 tbsp olive oil

salt and pepper

2 zucchini, cut into chunky pieces

Several fresh rosemary sprigs

1 tbsp grainy mustard

3 tbsp maple syrup

4 large pork chops, trimmed of fat

Scatter the onions or shallots, potatoes, carrots and parsnips in a large sturdy roasting pan. Drizzle with the oil and shake the pan so that the vegetables are coated in oil. Sprinkle with salt and pepper and roast in a preheated 375'F oven for 30 minutes, until beginning to color.

Add the zucchini and rosemary sprigs to the pan and toss the vegetables together. Return to the oven for a further 10 minutes.

Mix together the mustard, maple syrup with a little salt. Tuck the pork chips among the vegetables and brush with about half the maple glaze. Return to the oven for 20 minutes.

Turn the pork chops over and brush with remaining maple glaze. Return to the oven for a further 15 minutes or until the chops are cooked through.

Chicken with Peanut Sauce

2011-02-01T10:27:00.000-08:00

4 boneless chicken breasts (4 oz each)

1 tbsp soy sauce

2 tbsp peanut butter (crunchy or smooth)

1/4 cup lemon juice

1/4 cup water

pepper

To garnish:

fresh coriander leaves

peanuts, fried, chopped

Heat a pan. Place the chicken breasts in the pan and cook for 8 to 10 minutes each side.

Meanwhile, place the soy sauce, peanut butter, lemon juice, water and a little pepper in a small saucepan. Mix well and heat gently, adjusting the consistency of the sauce with a little more water, if necessary, so that it is slightly runny but coats the back of a spoon.

When the chicken is cooked, serve with the peanut sauce drizzled over the top, garnished with coriander and chopped peanuts. Serve with noodles or rice.

Teriyaki Salmon with Noodles

2011-02-01T10:17:00.000-08:00

Serves 4

Prep Time 12 minutes

Cooking Time 15 minutes

4 skinless salmon fillets (5 oz each)

2 tsp toasted sesame oil

4 green onion, thinly sliced

1 1/2 cups hot vegetable stock

2 tbsp light soy sauce

3 tbsp miso paste

1 tsp brown sugar

10 oz ready cooked udon noodles

4 heads baby bok choy, halved lengthwise

Teriyaki Sauce

3 tbsp sake or vegetable stock

1 tsp dark soy sauce

3 tbsp light soy sauce

2 tbsp sugar

1 tbsp honey

2 tbsp brown sugar

Make the teriyaki sauce. Put all the ingredients in a small saucepan and stir over medium heat until the sugar has dissolved. Increase the heat a little and simmer for 5 minutes, until thickened. Set aside to cool.

Rub the teriyaki sauce over the salmon fillets and arrange them in an ovenproof dish. Cook under a preheated broiler for 4 to 5 minutes on each side, basting occasionally. Remove and set aside.

Heat the sesame oil in a frying pan and stir-fry the green onions for 2 minutes. Add the stock, soy sauce, miso paste and sugar, stirring to dissolve. Simmer gently and add the noodles and bok choy and cook for 2 minutes, until the leaves have wilted.

Serve immediately with grilled salmon.

Loaded Potato Bake

2011-01-25T18:29:00.000-08:00

Overstuffed baked potato meets creamy scalloped potato.

6 slices bacon, diced

1 cup diced onion

2 cloves garlic, minced

2 cups 2% milk

1 1/2 cups sour cream (14% - low fat won't work)

salt and pepper

3 lbs Yukon Gold Potatoes, peeled and sliced as thinly as possible.

1 cup chopped green onion

2 cups grated medium cheddar cheese

Preheat oven to 350'F and grease a 11 x 7 inch (2L) baking dish.

In medium, heavy bottom saucepan over medium heat, cook bacon until crisp. Remove from the pan and reserve. Increase the heat to medium high and saute the onion in the bacon drippings until tender and lightly browned, about 5 minutes. Add garlic and cook 1 minute more. Add milk and bring to simmer. Remove from heat, whisk in the sour cream and season lightly.

To assemble spoon a little of the milk mixture in the bottom of the prepared baking dish and arrange a single layer of of sliced potatoes on top. Spoon another layer of milk mixture over the potatoes and sprinkle with a bit of reserved bacon, green onion and cheddar cheese. Top with another layer of potatoes and continue layering with the milk mixture, bacon, green onion, cheddar and potatoes. finishing with a final sprinkling of cheddar. Place a piece of parchment directly on top of the cheese and then cover dish with foil or lid. Bake for 45 minutes, then remove foil and parchment and bake for another 20 - 30 minutes, or until a knife inserted in the center of the dish yields easily. Let cool for 15 minutes before serving. Serves 8 - 10.

Traditional Fried Fish Coating

2011-01-25T18:17:00.000-08:00

2 lb (1 kg) halibut, haddock, cod

Vegetable oil for deep frying

1 cup cold water

2 tbsp vegetable oil

1 tsp salt

1 1/2 cups all purpose flour

1 tsp baking powder

salt and freshly ground pepper

The trick is to use the batter as soon as the baking powder is added to ensure that yummy crispiness.

Cut fish into 2 x 3 inch pieces
Heat about 2 inches of oil in wok or deep skillet to 350'F, or until a cube of bread turns brown in 15 seconds.
Combine cold water, 2 tbsp oil and salt in a bowl. Gradually whisk in 1 cup flour. Stir in baking powder just before using, make sure it is evenly blended.
Combine remaining 1/2 cup flour with salt and pepper on a plate. Dredge fish in seasoned flour and then dip one at a time in batter.
Drop fish into hot oil, cooking for 4 - 6 minutes, or until coating is puffed and brown and fish is cooked. Fry in small batches to keep the oil at a constant temperature. Drain on paper towels.

Serves 4.

Chocolate Chip Cheese Ball

2010-12-22T10:06:00.000-08:00

Oh so good.

Before you begin, choose a small bowl with a round bottom and line the bowl with plastic/saran wrap.

1 pkg. cream cheese

1/2 cup butter

1/4 tsp vanilla

2 TBSP brown sugar

3/4 cup confectioners sugar

3/4 cup mini choco chips

3/4 cup finely chopped pecans or skor bits

chocolate graham crackers

Beat softened cream chees, butter, vanilla until creamy. Slowly add sugars until blended. Stir in choco chips. Place mixture into plastic lined bowl. Refridgerate for 1 hour or more. Remove bowl and plastic wrap. Roll ball in skor bits or pecans. Serve with chocolate wafers.

Gingerbread Recipe

2010-12-18T09:02:00.000-08:00

Found at Everyday Art

1 spice cake mix
2 tsp. ground ginger
2 eggs
1/3 cup oil
1/3 cup dark molasses
1/2 cup flour

Combine all ingredients. Refrigerate dough for 2 hours. Roll dough to 1/2 inch thick. Cut with cooke cutters. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes. Let cool and decorate.

Nanaimo Bars

2010-12-13T10:34:00.000-08:00

From dinner with Julie

Nanaimo Bars

Bottom Layer:
1/2 cup butter
1/4 cup sugar
5 Tbsp. cocoa
1 large egg, beaten
1 1/4 cups graham crumbs
1/2 cup finely chopped almonds, pecans or walnuts
1 cup shredded coconut

Middle Layer:
1/2 cup butter, softened
2 Tbsp. cream or milk (plus a bit extra if needed)
2 Tbsp. custard powder (Such as Bird’s – available in the pudding section)
2 cups icing sugar

Top Layer:
4 oz. semi-sweet chocolate, chopped
2 Tbsp. butter

Bottom Layer: Melt the butter, sugar and cocoa in top of a double boiler. (Or if you promise to be gentle, you can do it on the stovetop in a regular pot over low heat.) Whisk in the egg and stir to cook and thicken. Remove from heat and stir in the crumbs, nuts and coconut. Press firmly into an ungreased 8″x8″ or 9″x9″ pan.

Middle Layer: Cream the butter, cream and custard powder in a large bowl with an electric mixer; gradually add the icing sugar and beat until smooth and spreadable, adding a little extra sugar or cream if needed to achieve a frostinglike consistency.

Top Layer: Melt chocolate and butter over low heat. Cool. Once cool, pour over middle layer, spread evenly, and chill. Cut into squares.

Makes about 20 bars.

Homemade Oreo's

2010-12-13T10:21:00.001-08:00

Image from Making Memories Blog

HOMEMADE OREO COOKIES

1 devil's food cake mix
1/2 c. shortening
2 eggs

Mix the above ingredients together. Roll the dough into dime-sized balls and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.

FROSTING:

8 oz. cream cheese
1/2 square butter
2 tsp. vanilla
2 to 4 c. powdered sugar

Mix all of frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.

Cornflake Wreaths

2010-12-02T07:51:00.000-08:00

I had a friend in school whose Mom would make these every Christmas and I adored them, so she'd always pack a second for me in her lunch. Yum! Cut and Paste from here.
1/3 cup margarine or butter
1 (10-ounce) package (about 40) regular marshmallows OR 4 cups miniature marshmallows
1 teaspoon green food coloring
6 cups Kellogg's® Corn Flakes
Red cinnamon candies (I prefer red candy coated chocolate candies like Smarties or M&M's)
Prepared vanilla frosting (I don't think you really need this to make the candies stick)
- 1. Melt margrine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.
- 2. Add Kellogg's® Corn Flakes® cereal. Stir until well coated.
- 3. Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray. Using sprayed fingers, quickly shape into individual wreaths. Dot with cinnamon candies, using prepared frosting to hold candies in place. Store in single layer in airtight container.

No Bake Cheesecake

2010-10-09T15:01:00.000-07:00

1 1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/3 cup melted butter
2 (8 ounce) packages (light) cream cheese
1 pint heavy whipping cream
1/3 cup white sugar

In a small bowl stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 to 10 inch spring form pan. Chill until firm

In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust. (You can add pie filling to the top at this point if you like). Chill several hours or overnight. Just before serving remove the sides of the spring form pan.

White Bread

2010-10-06T15:12:00.000-07:00

2 cups hot tap water
1 cup milk
1/3 cup sugar
1 egg
3 TBSP. instant yeast
8 cups white flour
1/3 cup melted butter or oil
2 tsp salt
1/2 cup white flour for sprinkling

In a very large bowl, add the hot water and milk. Add sugar and egg. Sprinkle yeast over all. Mix with a wire whisk until smooth. Add 3 cups of flour. Mix until smooth. Add the melted butter and salt. Beat until well combined. Then add 4 1/2 cups flour. Stir with a wooden spoon until all mixed in. Gradually add the last 1/2 cup flour with your hands, kneading gently for 5 to 10 minutes (I still use the kitchen aid for this).

Cover and let rise in a warm place for 30 minutes. Punch down dough, making sure to sprinkle any sticky parts with flour. Place on a floured surface. Flatten out with hands to a square 1" thick. Cut into 4 equal pieces.

Oil 4 - 9"x 5" loaf pans. Work each piece separately. Starting with end closest to you, roll up jelly-roll fashion, pinch seams to seal. Place seam side down in a loaf pan. Repeat with remaining pieces.

Cover and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 400 degrees. Bake loaves 25 to 30 minutes, until lightly browned and bread sounds hollow when tapped.

Apple Pie

2010-10-06T15:01:00.000-07:00

The classic recipe. Basic is the best. For pie crust I use the recipe on the Tenderflake box.

6 cups thinly slices, peeled cooking apples (about 2 1/4 lbs)
1 TBSP lemon juice
3/4 cup sugar
2 TBSP all-purpose flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg

Preheat oven to 375'F. Prepare and roll out Pastry for Double Pie Crust Pie.

If desired, sprinkle apples with lemon juice. In a large bowl stir together sugar, flour, cinnamon and nutmeg. Add apple slices. Gently toss until coated.

Transfer apple mixture to pastry lined pie plate. Trim bottom pastry to edge of pie plate. Place remaining pastry circle over filling and seal. Crimp edge as desired.

IF desired brush top pastry with milk and sprinkle with additional sugar. Bake for 60 minutes. Place a pan under pie to catch drips. Cool on a wire rack. TO serve warm, let pie cool 1 hour.

The Big Cook

2010-09-18T18:21:00.000-07:00

Gathering up the will to do one of those big cooking days that makes 50 freezer meals. Eegad! It's the dirty dishes that scare me more than anything.

The cold weather has me back in the kitchen and we've had a week of creative meals. Chicken Parmesan, Ginger Beef, Basa with lemon sauce, Orange ginger chicken with sticky rice, souvlaki pita's. I'm currently on the lookout for some tried and tested frozen meal websites. Till then I thought I'd share a recipe that we really enjoyed a few Sunday's ago...

Honey Roasted Pork Tenderloin shared at What's for Dinner?

Also plan on rolling up my sleeves and making a bunch of homemade apple pies this week and er...all SIL's keep sharing those recipes!!! Girls gotta eat!

Honey - citrus pork quesadillas

2010-07-26T08:59:00.000-07:00

30 minute prep
20 minute marinade
6 servings
Source: BHG = Grillin' & Chillin'

1/2 cup lime juice
1/4 cup snipped fresh cilantro
1 TBSP honey
2 cloves garlic, thinly sliced
1 pound boneless pork loin chops
1 medium red onion, sliced 1/2 inch thick
1 medium green sweet pepper, seeded and cut lengthwise into quarters
3 TBSP lime juice
2 green onions, thinly sliced
8 ounces monterey jack cheese, with jalapeno peppers, shredded
12 6-inch flour tortillas

Dairy sour cream and salsa on the side

Place chops in a large resealable plastic bag set in a shallow dish. Combine the 1/2 cup lime juice, 2 TBSP cilantro, honey and garlic. Pour marinade over pork. Seal bag, turn to coat. Marinate in the refrigerator for 20 minutes. Drain pork, discard marinade.
Place pork, red onion slices, pepper quarters on the rack over a medium grill. Cook vegetables approximately 7 - 9 minutes or until crisp tender. Cook pork chops approximately 20 - 25 minutes until cooked through.
Meanwhile, in a large bowl, combine 3 TBSP lime juice, 2 TBSP cilantro, the green onions, 1/4 tsp salt and 1/4 tsp pepper. Chop pork, onion, sweet peppers ; add to green onion mixture.
Spoon cheese evenly into one half o each tortilla. Top cheese with pork mixture. Fold plain half of ortilla over filling. Grill, uncovered, 2 to 3 minutes or until tortillas are lightly browned, turning once halfway through grilling. Transfer to a platter and cover with foil to keep warm. Repeat with remaining filled tortillas.
Cut each quesadilla into 3 wedges and, if desired, serve with sour cream and salsa.

Per serving - 316 calories

Shrimpy Rice Salad

2010-05-17T14:45:00.001-07:00

Bringing this to Amerie's First Birthday tonight.

1 cup long grain rice
2 cups boiling water

1/3 cup chopped celery
1/3 cup chopped green pepper
1/3 cup chopped orange pepper
1/4 cup finely chopped red onion
1 cup cooked shrimp (canned, fresh or frozen, thawed)

3 TBSP Low-fat salad dressing
1 TBSP Milk
1 tsp lemon juice
1/2 tsp salt
1/2 tsp pepper

4 cups shredded lettuce
16 tomato wedges or grape tomatoes
1/2 cup French dressing

Cook rice in boiling water until tender. Turn into bowl. Cool.

Add next 5 ingredients. Stir.

Spread lettuce on platter. Spoon salad mixture in center almost to edge. Arrange tomato wedges around outside edge. Drizzle French dressing over just before serving. Makes 8 1/2 cups salad.

Peanut Noodles

2010-04-27T13:09:00.000-07:00

This was lunch today. So yummy.

1/2 cup chicken broth

1 1/2 tablespoons minced fresh ginger root

3 tablespoons soy sauce

3 tablespoons peanut butter

1 1/2 tablespoons honey

2 teaspoons hot chile paste (optional)

3 cloves garlic, minced (use a garlic press if you have one)

8 ounces Udon noodles (linguine and the like also works fine)

1/4 cup chopped green onions

1/4 cup chopped peanuts

1.	Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2.	Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

Add cilantro and grilled chicken for an extra special meal.

Lemon Bars

2010-04-26T08:30:00.000-07:00

You can use a 9x9 pan or a 13x9 pan for this recipe. The larger pan creates a chewier square.

2 cups sifted flour
1/2 cup sifted powdered sugar
1 cup butter or margarine
4 beaten eggs
2 cups sugar
1/3 cup lemon juice ( I prefer fresh squeezed)
1/4 flour
1/2 tsp baking powder

Sift together the 2 cups flour and powdered sugar. Cut in butter with pastry blender or knives until mixture clings together. Press into pan. Bake 350"F for 25 minutes or until lightly browned. Beat together eggs, sugar and lemon juice. Sift together the 1/4 flour and baking powder; stir into egg mixture. Pour over baked crust. Bake at 350'F for about 25 minutes longer. Sprinkle with additional powdered sugar. Cool. Cut into bars.

Famous Green Jell-O

2010-04-26T08:27:00.000-07:00

1 cup water
2 - 85 gram lime jell-o packets
1/2 cup sugar
2 TBSP fresh lemon juice
1 cup crushed pineapple, undrained
2 cups whipping cream

Bring water to boil. Put Jell-O and sugar in a medium-sized bowl; add boiling water, stirring until gelatin is dissolved. Add lemon juice, if desired. Stir in crushed pineapple. Refrigerate until syrupy (about an hour). Whip cream until stiff. Fold into Jell-O mixture. Place in a 9 x13 pan. Refrigerate for several hours until firm. 12 servings.

Family Frozen Peach Cocktail

2010-03-23T11:00:00.000-07:00

We made this at enrichment about 6 years ago and I try to make a batch every summer. Very good!

2 cups sugar (less if peaches are extra sweet)

12 large peaches (about 3 lbs), peeled and sliced

1/2 cup fresh lemon juice

1 1/2 cups orange juice

1 can crushed pineapple, undrained

Sprinkle sugar over sliced peaches and let stand. Combine juices. Add pineapple to juices and pour over peaches. Freeze in two - large ziplock freezer bags, or divide into smaller bags as desired. To serve, thaw slowly in fridge for 4 hours or 2 hours at room temperature.

Sloppy Joes for a crowd

2010-03-23T10:54:00.000-07:00

3 lbs ground beef

1 tsp salt

1 cup chopped onion

1 cup ketchup

1 can tomato soup (10 3/4 oz)

2 TBSP vinegar

2 TBSP Worcestershire Sauce

2 TBSP packed brown sugar

12 hamburger buns

In a large skillet brown ground beef. Drain fat. Sprinkle with salt. Add chopped onion and cook until tender. Stir in ketchup, tomato soup, vinegar, worcestershire sauce and brown sugar. Simmer for about 30 minutes. This freezes well. If you do have a crowd to feed - spoon into hamburger buns and serve. Makes 12 servings.

Diana Berry's Favorite Raspberry Cordial

2010-03-23T10:37:00.000-07:00

A recipe my friend Shannon and I stumbled across in an Anne of Green Gables cook book...thus the name: Diana Berry's Favorite Raspberry Cordial.

2 pkg frozen unsweetened raspberries (600g)

1 1/4 cups sugar

4 cups boiling water

3 lemons

Put unthawed berries in saucepan, and add sugar. Cook over medium heat, stir occasionally for 20 minutes until all sugar is dissolved. Mash berries with potato masher. Pour the mixture through strainer. Extract all the juice. Toss pulp. Squeeze 2 lemons, strain juice, add it to the raspberry juice. Boil 4 cups of water and add it to the raspberry juice. Let the raspberry cordial cool. Then chill in fridge. When ready to serve garnish with lemon slices.

My House Salad Dressing

2010-03-23T10:26:00.000-07:00

This is my go to dressing. Better than anything you can buy. Make it in a two cup jar with a lid.

1 TBSP minced garlic

1 tsp dijon mustard

1 tsp light brown sugar

3/4 tsp coarse salt

1/4 tsp freshly ground black pepper

1/4 tsp Worcestershire sauce

2 1/2 TBSP red wine vinegar

2 TBSP freshly squeezed lemon juice

3/4 cup extra-virgin (or light) olive oil

In a clean jar, mash together the garlic, mustard, brown sugar, salt, pepper and worcestershire sauce.

Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to emulsify. Add salt and pepper to taste. Use immediately or store in fridge.

Lemon Garlic Aioli

2010-03-23T10:11:00.000-07:00

Aioli is great with pork tenderloin, roast beef, roast vegetables and as Heather remembers...salmon.

6 slices white bread, crusts removed, torn into large pieces

1 1/2 cups whole milk

6 garlic cloves, minced

Finely grated zest of 6 lemons

4 1/2 cups prepared mayonnaise (Hellmann's)

3/4 cup extra virgin olive oil

salt and freshly ground pepper to taste

Soak the bread in the milk in a bowl for 1 minute. Squeeze the bread well to remove as much milk as possible and place it in a food processor along with the garlic and lemon zest. Pulse the machine on and off about 5 times to combine ingredients (I use my blender and it works great)
Add the mayonnaise and process until smooth.
With the motor running, drizzle the olive oil through the feed tube and process until smooth.
Transfer to a bowl and season with salt and pepper. Cover and refrigerate. This will keep for up to 2 days. MAKES 4 1/2 cups.

Peach Crumb Cake

2010-03-05T15:55:00.000-08:00

Thank you Bakerella! All kudos and accolades to the original recipe sharers!

Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

It was suggested over at Creative Itch that this recipe be joined with this Caramel sauce from Everday Food Storage...who am I to argue?

Caramel Syrup

3/4 C. Butter

1-1/2 C. Sugar

2 T. Light Corn Syrup

3/4 C. Buttermilk

1 t. Baking Soda

2 t. Vanilla

Combine ingredients in sauce pan (it gets frothy so make sure and use a large enough pan so it doesn’t spill over). Stirring constantly, heat sauce until boiling and then boil for 5 minutes.

Homemade Yeast Rolls

2010-01-29T13:50:00.000-08:00

Trying this recipe today - from Frugal Food. Working really great!

2 cups lukewarm water (free!)
2 Tbsp yeast (or 2 pkgs) (50c)
1/2 cup sugar (11c)*
Mix well. Let set for about 15mins or until bubbly. This will test if the yeast is good. Bad (old) yeast won't bubble.
Add:
2 eggs (12c)
1 Tbsp salt (negligible)
1/2 cup oil (13c)
6-8cups flour (until not sticky) (1.00)
I used 1/2 cup melted margarine instead of the oil.
Mix until dough forms. Let set 45mins or more. Punch down & knead. Divide into loaves & place in greased loaf pans OR pull off dough and form into 2" balls to make hot rolls. Bake at 350F 45mins to 1hr for bread, 20-30mins for rolls. Makes 2 loaves or 30 rolls.

So the plan is to use half the dough for some homemade fried bread and make some buns with what's left.

EDITED TO REPORT - Fantastic dough for fry bread. So so good - would also make fantastic elephant ears. Buns were a lovely texture - a tad too sweet for my liking...but Russ loved them.

Chicken Quesadillas with Corn Tomato Salad

2010-01-27T16:11:00.000-08:00

Makes 4 servings - 297 calories per serving

Corn-Tomato Salad

1 cup thawed frozen corn kernels
1/2 green bell pepper, seeded and diced
1/2 tomato, seeded and diced
2 TBSP chopped cilantro
2 tsp balsamic vinegar
1/4 tsp salt

Quesadillas

1 1/2 cups diced cooked chicken breast
1 cup shredded lettuce
1/2 cup thick and chunky salsa
6 8" flour tortillas
1/3 cup shredded sharp cheddar cheese

In a medium bow, combine the salad ingredients; set aside.

To prepare the quesadillas, in another medium bow, combine the chicken, lettuce and salsa; divide among 3 of the tortillas. Sprinkle with the cheese; top with the 3 remaining tortillas.

Spray a large nonstick skillet with nonstick cooking spray. One at a time, cook the quesadillas until lightly browned, 3 minutes on each side; turn carefully with wide spatula.

Cut the quesadillas into quarters; arrange 3 quarters on each of 4 plates. Serve with the salad on the side.

Monterey Jack Turkey Burgers

2010-01-27T13:58:00.000-08:00

This is really good. I discovered this a few years back in my Weight Watchers cookbook. So not only is it yummy, it's healthy! At around 300 calories per burger...not to shabby.

3/4 lb ground skinless turkey breast
2 scallions, minced
1 TBSP ketchup
1 TBSP reduced-sodium soy sauce
1/4 tsp garlic powder
1/4 tsp freshly ground pepper
1/3 cup shredded Monterey Jack cheese
4 strips turkey bacon
4 hamburger buns, split and toasted
1 tomato, cut into 4 slices

1) In a large bowl, combine the turkey, scallions, soy sauce, ketchup, garlic powder, and pepper. Blend in the cheese, then form into 4 burgers.

2) Heat an indoor grill sprayed with nonstick cooking spray (a regular fry pan works fine). Cook the burgers until cooked through, 6-8 minutes on each side. When you turn the burgers, add the bacon to the grill; cook until crisp, 3-4 min on each side. Serve the burgers in the buns with the bacon and tomato slices.

Per serving: 306 Calories, 9 g fat, 4g Saturated fat, 77 mg Cholesterol, 707 mg Sodium, 26 g Total Carbohydrates, 2 g Dietary Fibre, 31 g Protein, 130 mg Calcium. 6 WW points

Asian Wonton Salad

2010-01-21T14:47:00.001-08:00

Our Best Bites is hands down my favorite recipe blog/site out there. I don't think she's shared a recipe yet that I haven't wanted to try. Really this recipe is all about the salad dressing, which you will want to keep sampling with every vegetable in your kitchen. YUM! Cut and paste directly from Our Best Bites - thanks to them!

Sweet Sesame Dressing
Recipe from Helen Klann and Gisela Humphrey

2/3 C rice vinegar
1 C canola oil
2 Tbs sesame oil
4 cloves garlic, pressed or very finely minced
2 Tbs soy sauce
1/2 C sugar
4 Tbs sesame seeds

Place all ingredients into a quart jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge. I pureed the first 6 ingredients up in my magic bullet (which I adore) - then added the sesame seeds.

Asian Wonton Salad
Recipe from Helen Klann and Gisela Humphrey

2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
cherry tomatoes
1 red onion, sliced thinly
1 cucumber, sliced
1 package wontons (in the produce aisle - $1.70ish for a pkg - make this dessert with leftovers)
vegetable oil for frying

Heat about 1 inch of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into thirds (3 strips). You may not need the entire package, depending on how much salad you're making. I usually use about half of the wonton wrappers. You'll want the oil at about 375 degrees. Test by dipping a wonton in and seeing if it bubbles up quickly. Fry wontons a few at a time and set on paper towels to dry. These can be made ahead of time and kept in an air tight container.

Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and red onion. Add shredded chicken and top with Sweet Sesame Dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine.

Newfoundland's Spectacular Snowballs

2010-01-20T15:07:00.000-08:00

Really, this is the name. It's ridiculous - but the recipe is yummy. A nice no-bake cookie.

3/4 cup butter
3 cups sugar
1 1/4 cups milk
3 cups large rolled oats
1 cup unsweetened fine or medium coconut
3/4 cup cocoa, sifted
Extra coconut for rolling

Melt butter in large saucepan, Stir in sugar and milk. Bring to boil and reduce the temperature slightly to prevent boiling over. Once mixture begins to boil it is very important not to stir.
Continue to cook for about 10 minutes which is about 230'F on candy thermometer or soft ball stage.
While mixture is cooking and you are NOT stirring it - mix together oats, coconut and cocoa in another bowl.
Add the boiled mixture to the dry ingredients and mix until well combined. Allow to cool only until cool enough to handle, then form into 1 1/2 inch balls.
Roll the balls in extra coconut to coat (I toasted the coconut for this step).

Frugal find: Laundry Soap

2010-01-20T14:01:00.000-08:00

Found at Hughes News:

1 Bar of soap (I used Dove - the good smelling one)
1 cup washing soda
1/2 cup borax
5 gallons of water
A really big container to mix it all in (I used an empty rubbermaid bin)

1. Grate the bar of soap
2. Melt the soap in 4 cups of water~keep stirring until melted
3. Fill 5 gallon bucket half full with hot water
4. Add melted mixture, soda, and borax
5. Fill to the top with more hot water
6. Stir~let sit for 24 hours then stir again
It will take 3 or 4 days to thicken, but you can use after 24 hours.

(You can buy all the ingredients at Wal-mart or Superstore in the laundry isle.)

Workman Hand Roll Recipe

2009-12-21T11:07:00.000-08:00

This is a highly guarded recipe, I could be kicked out of the family for even sharing it...
Here is the recipe:
WORKMAN FAMILY RECIPE FOR CHOCOLATE HAND ROLLS!

2 cups Brown Sugar
2 cups White Sugar
½ cup Half and Half (or whole cream)
2 TBSP White Corn Syrup
4 TBSP Butter
Vanilla/flavoring to taste
Few grains of salt

Combine sugars, cream, syrup and butter together in large heavy-duty pot. Dissolve over medium to high heat stirring constantly until mixture is dissolved. The mixture will begin to boil. Do not stir any longer. Insert a candy thermometer and allow the mixture to heat to 230’F. Once it reaches this temperature remove from heat and add vanilla or any other flavoring you prefer. Cover and allow the fondant to cool in this pot till it reaches room temperature (you can speed up this process by letting the pot sit in cold water). When the fondant is cool, beat with an electric mixer. This will change the consistency and make the fondant much easier to form and work with. The fondant can be covered and stored in the refrigerator for up to one week, until you are ready to dip it.

HAND ROLLS -chocolate to melt (I buy a bag of light cocoa chocolates from Michaels) and coconut (optional): form fondant into small balls. Melt chocolate. Toast coconut in the oven under the broiler (note: coconut toasts quickly!!). Coconut is optional.Dip rolled fondant into chocolate and then roll in coconut. Sit on wax paper to set and then package. These chocolate freeze beautifully.

Angeletti Cookies

2009-12-08T09:20:00.000-08:00

1 cup butter or margaine (melted and cooled)
1 1/2 cups granulated sugar
1/2 cup whole milk
3 tsp vanilla extract
6 large eggs
6 cups all purpose flour
2 TBSP baking powder
1/2 tsp salt

4 cups confectioners' sugar
9 TBSP water
1 cup multicolor candy decor

1) Preheat oven to 375'F. Grease two large cookie sheets.
2) In large bowl, whisk butter, granulated sugar, milk, vanilla, and eggs until blended. Cover dough with plastic wrap or waxed paper; let stand 5 minutes.
3) With floured hands, shape dough by level tablespoons into 1-inch balls. Place 2 inches apart on prepared cookie sheets.
4) Bake cookies until puffed and light brown on bottoms, 7 to 8 minutes. With wide metal pactual, transfer cookies to wire racks for cooling. Repeat with remaining dough.
5) When cookies are cool, in small bowl, whisk confectioners' sugar and water until blended. Dip top of cookie into glaze. Place cookies on wire racks set over waxed paper to catch drips. Immediately sprinkle cookies with decors. Allow glaze to set about 20 minutes.

Makes about 120 cookies!

Chocolate Oreo Cake

2009-11-03T12:37:00.000-08:00

Discovered this glorious little wonder at Sing For Your Supper - look how lovely she made this for her hubby's bday and I want to try to make it sometime for Russ...least I forget. Photo from the above mentioned site.

Chocolate Oreo Cake
-Good Things Catered

For cake:
2 c. sugar
1-3/4 c. all-purpose flour
3/4 c. Hershey’s Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk (I used buttermilk)
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water

10-15 oreos twisted to separate cookies and reveal cream center
More oreos for decorating

For icing:
1/2 c. (1 stick) butter, melted
2/3 c. Hershey’s Cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract

For filling:
1/3 c. whipping cream
2 tsp powdered sugar
small dash vanilla extract
1/8 c. oreo cookie crumbs, made from reserved oreo sides

Directions:
-Preheat oven to 350 degrees and prepare two 9-inch round baking pans, lining with parchment.
-On one layer of cake, place cookie halves that have been separated into the bottom of one pan, cream side up.
-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
-Stir in boiling water (batter will be thin).
-Pour batter very carefully into prepared pans.
-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
-Cool 10 minutes; remove from pans and place onto wire racks.
-Remove parchment and cool completely.
-Meanwhile, make frosting: stir melted butter into cocoa.
-Alternately add powdered sugar and milk, beating to spreading consistency.
-Add small amount additional milk, if needed.
-Stir in vanilla.
(About 2 cups frosting.)
-Meanwhile, make filling: In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff.
-Gently fold in the cookie crumbs.
-Scoop the mixture into a piping bag (or gallon sized ziploc bag).
-When cake is completely cooled, make icing dam around the top edge of the layer of cake that has oreos baked into it.
-Fill icing dam with a layer of cream filling.
-Place other cake layer on top, and frost with chocolate frosting.
-Place oreo halves around bottom edge and top of cake.
-Serve or store in refrigerator.

Spiced Pumpkin Butter

2009-11-02T10:03:00.001-08:00

2 - 15 oz cans pumpkin
1 1/4 cups maple syrup
1/2 cup apple juice
2 TBSP lemon juice
2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt

Combine all in medium to large pot. Bring to boil. Cook uncovered over medium heat 25 minutes - stirring frequently. Store in containers. Keeps in fridge 1 week. Freezer 6 months.

2 TBSP serving is 35 calories.

Autumn Chocolate Chip Cookies

2009-10-30T08:31:00.000-07:00

Discovered through the wonderful Sherelle Christenson's blog. We call them Autumn cookies so Russ doesn't realize there is pumpkin in them. When he finally discovers the true ingredient, he will no likely begin hating them. I've made 4 batches of this recipe to rave reviews each time. It's a very soft cookie.

1 cup Canned Pumpkin (I used pumpkin pie filling with great results)
1 cup Sugar
1/2 cup Oil
1 Egg
2 1/2 cups Flour
2 tsp Baking Powder
2 tsp Cinnamon
1/2 tsp Baking Soda
1 tsp Milk
1 Tbsp Vanilla Extract
2 cups Chocolate Chips

Combine pumpkin, sugar, oil, and egg. Mix well. Add four, powder, cinnamon and salt. Dissolve soda with milk and stir in. Add vanilla and chocolate chips. Mix well.

Drop by spoonful on greased cookie sheet and bake at 350 degrees for about 10 minutes.

Frosting (though these are really good on their own, you can take it up a notch with the frosting)

1/2 pkg Cream Cheese, softenend
1/2 cup Butter, softened
1 tsp vanilla
2 cups Powdered Sugar
1/4 tsp Cinnamon
1/4 tsp. Nutmeg

Pork Chops with Potatoes

2009-10-29T17:40:00.000-07:00

French Food At Home:

Pork Chops with Potatoes

4 x fatty pork chops
2 cloves garlic sliced
Salt and pepper
1 tbsp pork fat, or butter
1 1/2 pounds potatoes, peeled and thinly sliced
1 onion, sliced
4 slices bacon
1/2 tsp juniper berries
1/2 cup white wine, cider, or beer
1/2 cup beef or chicken stock (more if your substituting stock for above wine)
A handful of chopped parsley, for garnish

Directions:

Pork Chops with Potatoes

Heat the oven to 325°F/160°C. Make slivers in the chops and slide in slices of garlic. Season the chops with salt and pepper and brown them in the fat in a hot pan, about 3 minutes per side. Arrange half the potatoes and onions in a casserole. Season with salt and pepper and lay the chops on top. Scatter over the bacon and juniper berries. Cover with the remaining potatoes and onions. Season again. Pour over the wine (or stock). Cut a piece of parchment to fit over the potatoes and lay it in on top. Bake the dish for about an hour and a half, pouring in the stock and half time. Sprinkle with parsley to serve.

Homemade Peanut Butter Cups

2009-10-29T17:36:00.000-07:00

Saw this on Chef at Home today and it looked scrumptious. Must remember to try this!

Homemade Peanut Butter Cups

8 ounces of 70% bittersweet chocolate, cut into small pieces
1/2 cup peanut butter
1/2 cup cream cheese
1 tbsp sugar
1 tbsp vanilla
4 x paper or foil muffin cup liners

Directions:

Homemade Peanut Butter Cups

Melt chocolate in a bowl set over a small pot of simmering water.
Using a pastry brush or new paintbrush paint chocolate onto the inside of the muffin cups.
Place them in a muffin tin for easier handling.
Paint a thick layer and then refrigerate until it has set hard. (not to top of muffin paper liner for easier removal)
Puree the peanut butter, cream cheese, sugar and vanilla in a food processor until smooth.
Spoon or pipe into the hardened chocolate cups and then pour a thick layer of the remaining melted chocolate over the top making sure the edges are sealed.
Put back in fridge until the tops have set.
Peel liners off before serving.

Pumpkin Dip

2009-10-29T08:23:00.000-07:00

From Southern Open House:

Pumpkin Dip
Serve this in a small hollowed out pumpkin with spiced wafers, apple slices or gingersnaps – yummy and pretty.

4 c. powdered sugar
2 (8 oz.) pkgs. cream cheese
1 can (30 oz.) pumpkin pie filling
2 tsp. cinnamon
1 tsp. ginger

Combine sugar and softened cream cheese until well blended. Beat in remaining ingredients. Store in airtight container in the refrigerator.

Oatmeal Scones

2009-05-19T15:30:00.001-07:00

A wonderful breakfast scone.

1 3/4 cups all purpose flour
1 cup quick cooking rolled oats (not instant)
2 TBSP granulated sugar
2 1/2 tsp baking powder
1/2 tsp each baking soda and cinnamon
1/4 tsp salt
1/2 cup cold butter
1 cup buttermilk
1 egg
(extras such as raisins, blueberries, chocolate chips can be added - 1/2 cup)

Topping:
1 TBSP buttermilk
1 TBSP course sugar

In large bowl, whisk together flour, rolled oats, sugar, baking powder, baking soda, cinnamon and salt. Using a pastry blender, cut in butter until crumbly.
In separate bowl, whisk buttermilk with egg, pour over flour mixture. Stir with fork to make a ragged dough.
With lighly floured hands, press dough into ball. On floured surface, knead gently 10 times. Place on parchment paper lined baking sheet. Pat into 1/2 inch thick round. Cut into 8 wedges.
Topping: Brush dough with buttermilk; sprinkle with sugar. Bake in 400'F oven until golden - about 25 minutes. Transfer to rack to cool. Store in airtight container for up to 24 hours - best served warm.

Japanese Fried Chicken

2009-05-19T15:22:00.000-07:00

If you love Japanese bento box lunches...this will delight you. From Canadian Living Magazine.

1/4 chicken broth
2 TBSP grated gingerroot
1 tsp salt
1/4 tsp minced garlic
1 lb boneless skinless chicken thighs (500g)
2/3 cup cornstarch
Vegetable oil for deep frying
half lemon, sliced

In bowl whisk together broth, ginger, salt and garlic; set aside.
Cut chicken into 1-inch cubes; add to bowl and stir to coat. Cover and refrigerate for 20 minutes.
In separate bowl, toss chicken, a few pieces at a time in cornstarch.
In large saucepan or wok, heat oil to 350'F. Deep fry chicken a few pieces at a time (about 3 minutes or until juices run clear when chicken is pierced). Transfer to paper towel to drain and serve with lemon slices.

4 servings. about 347 cal, 22 g pro, 19 g total fat

Swiss Crock Pot Chicken

2009-04-27T07:06:00.000-07:00

Here's what's for dinner tonight. Nabbed this one from Sherelle's Recipe page...sounded yummy!

4-6 skinless boneless chicken breasts
6 slices swiss cheese
1-2 cans cream of chicken soup
1 can chicken broth
1/4 cup milk
1/4 cup melted margarine/butter
1 pkg stove top stuffing (chicken)
Salt & Pepper to taste

Place chicken breasts into slow cooker. Season with salt and pepper.
Layer swiss cheese over chicken
Mix soup, broth and milk. Pour over chicken.
Sprinkle stuffing on top.
Pour melted butter over stuffing.
Cook on low 5 - 7 hours.

New Links

2009-01-08T10:01:00.000-08:00

Hey chica's...that may or may not still be reading this blog: I added some new links to some great cooking sites...check em out!

Salmon Salad with Cucumber and Rice

2009-01-07T11:02:00.000-08:00

A great one for the salmon leftovers aka Mom's lunch the next day

4 cups cooked rice
1 cup salmon
1 cucumber diced
1 cup radishes, thinly sliced
1/4 cup white-wine vinegar
3 tbsp fresh lemon juice
2 tbsp dill
1 tbsp vegetable oil
1 tbsp honey
1 tsp salt
1 tsp freshly ground pepper
2 cups arugula or other lettuce

In large bowl combine rice, salmon, cucumber and radishes.

In a small bowl whisk the vinegar, lemon juice, dill, oil, honey, salt and pepper.

Line a platter with arugula. Mound the salad in the center and drizzle the dressing.

4 servings - 365 calories per serving. You can also serve this salad on the arugula but presented in a hollowed out tomato.

Coconut Chocolate Meringue Bites

2008-12-21T18:46:00.000-08:00

3/4 cup margarine or butter
1/2 cup brown sugar (packed)
1/2 cup granulated sugar
3 eggs, seperated
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 cups semi sweet chocolate chips (or more to taste)
1 cup sweetened flaked coconut
1/2 cup finely chopped pecans (optional)
3/4 cup brown sugar or white sugar

Heat oven to 350'F. Grease an oblong pan 13 x 9 inch pan. Mix butter, sugars, egg yolks and vanilla. Beat two minutes with a hand mixer or 300 vigorous strokes by hand, scraping bowl constantly. Blend flour, baking powder, soda and salt together; mix thoroughly with creamed mixture. Spread or pat into greased pan. Sprinkle with chocolate chips, coconut and nuts. Beat egg whites until frothy; add sugar gradually. Brown sugar makes a more caramel colored meringue, white sugar produces a white meringue. Beat until stiff. Spread over nuts. Bake 35 to 40 min. Cool; cut in bars. Makes 40ish bars.

Recipe from the very old and dear to my heart Betty Crocker Cooky Book, which is the best cookie book known to mankind. Originally published in 1963 but republished in exactly the same style back in 2002. Well loved by my Mommy, so it's sentimental to me.

Cocoa Pretzel Cookies

2008-12-06T15:21:00.000-08:00

1 cup powdered sugar
1 cup butter, softened
1 egg
1 TBSP vanilla
2 1/2 cup all purpose flour
1/2 cup unsweetened cocoa
1/2 tsp salt
1/2 vanilla baking chips
1 tsp vegetable shortening

1) In large mixing bowl, combine sugar, butter, egg and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, cocoa and salt. Beat at low speed until soft dough forms. Cover in plastic wrap. Chill 2 to 3 hours, or until firm

2) Heat oven to 375'F. Shape level measuring tablespoons dough into 9" long ropes. Twist ropes into pretzel shapes. Place pretzels 2" apart on ungreased cookie sheets. Bake for 8 to 9 minutes or until set. Cool completely.

3) Line cookie sheets with wax paper. In microwave melt baking chips and vegetable shortening. Drizzle white chocolate mixture over the chocolate pretzels. Let dry completely before storing.

Makes about 4 dozen cookies.

Creamy Zucchini Soup Recipe

2008-08-12T11:02:00.000-07:00

Ingredients (serves 4)

1 tablespoon oil
1 onion, coarsely chopped
1 garlic clove, crushed
4 large zucchini, chopped
2 large potatoes, peeled, chopped
1L chicken stock
3/4 cup cream
salt and cracked black pepper

Method

Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 coarsely chopped onion, 1 crushed garlic clove, 4 large chopped zucchini and 2 large peeled, chopped potatoes. Cook for 5 minutes, making sure vegetables don't brown.
Add 1L chicken stock and 1 cup water. Bring soup to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft. Remove from heat and cool for 5 minutes.
Blend with a hand-held blender until smooth. Return soup to the heat and add 3/4 cup cream, salt and cracked black pepper. Warm through and serve with bread or corn and chive mini muffins (see related recipe).

The Best Buttermilk Pancakes Ever

2008-08-12T10:12:00.000-07:00

1 cup flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
2 Tbsp. butter, melted and cooled slightly
3/4 cup buttermilk
1/2 cup milk
1 large egg

1. Melt butter and allow to cool. Whisk together dry ingredients in a medium bowl.
2. In another bowl, combine liquid ingredients. Add liquids to flour mixture and whisk until just blended. Let stand 10 minutes.
3. Meanwhile, heat griddle. Pour batter onto griddle and cook until pancakes are bubbly and the edges are slightly browned. Flip and cook approximately 2 minutes on other side. Keep pancakes warm until ready to serve.

Yields: about 12 medium-sized pancakes.

And you will enjoy. Trust me.

Bran Muffins

2008-08-01T14:55:00.000-07:00

From Suzanne at Blogger Buffet.

Mix together in a large bowl:
1 c. flour
½ c. whole wheat flour
¾ c. flaxseed meal (I use Bob’s Red Mill)
¾ c. oatbran
1 c. brown sugar
2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
Stir in:
2 tart apples, peeled and shredded
1 ½ c. carrots, shredded
½ c. raisins (opt)
1 c. nuts, chopped (opt)
Combine and Pour into dry ingredients:
¾ c. milk
2 eggs, beaten
1 tsp vanilla
Stir just until ingredients are moistened. Do not over mix!
Fill muffin cups ¾ full. Bake 350* for 15-20 min.

Napa Salad with Buttermilk Dressing

2008-08-01T12:24:00.001-07:00

This recipe was shared over at Smitten Kitchen (link has photos of salad).

Napa Cabbage Salad with Buttermilk Dressing
Gourmet, November 2007

The dressing is a simple blend of buttermilk, apple cider vinegar, a touch of mayo, shallots, sugar, salt and pepper but the flavor is anything but. This is my new go-to creamy dressing. I am sure it would equally delicious with some crumbled blue cheese mixed in, if you’re into that kind of thing.

The dressing would be really great on an iceberg wedge or romaine hearts salad, or any kind of everything-but-the-kitchen-sink mega mixed bowl. Like your lunch tomorrow.

1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 celery ribs, thinly sliced diagonally

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and celery with dressing.

Pizza Dough

2008-08-01T12:15:00.000-07:00

Our favorite. Also shared on my blog. Recipe is originially from Cookin' with the Crazylady.

4 1/2 cups white flour
1 tsp. instant yeast
1 scant tsp. salt
1 TBSP sugar
1 2/3 cups lukewarm water
*1TBSP gluten flour

*Canadian flour is naturally high in gluten and doesn't require the extra TBSP of gluten flour.

Put 2 1/2 cups of flour, yeast, salt, sugar, and water in a large bowl (Dude, I love my Kitchen Aid mixer and after I mix with a wooden spoon, I just let the mixer do the rest). Beat with a wooden spoon to mix. Add the rest of the flour and mix until it forms a ball. Knead 5 to 10 minutes (Kitchen Aid mixer for 5). Cut dough in half and form each half into a ball. Let rest for 15 minutes. You can use right away but for BEST results do this: put the two dough balls into a large ziploc bag and toss in the fridge. The longer you chill it the better - works great if you make the night before you use it. Can be refrigerated for up to 2 days. Makes 2, 14" pizza's. I bake at 500'F for 10 - 12 minutes.

These look YUMMY

2008-07-15T09:56:00.000-07:00

Chocolate Covered marshmallow cookies

Frosty Orange Dream Squares

2008-07-04T14:17:00.000-07:00

Leslie shared this one for Frosty Orange Dream Squares over at Kraft...Looks incredibly YUMMY!

40 NILLA Wafers, finely crushed (about 1-1/2 cups)

1/4 cup (1/2 stick) butter, melted

2 cups cold milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling (see note below)

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

2 cups orange sherbet, softened

LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs and butter. Press onto bottom of prepared pan; set aside.

ADD milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 min. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Spoon over pudding layer; cover.

FREEZE at least 3 hours. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftovers in freezer.

Carrot Cake

2008-07-04T09:16:00.000-07:00

Yet another version...a bit more simple. Thanks Patti!

Carrot Cake (recipe from Better Homes and Gardens, 1981 edition)

2 cups flour
2 cups sugar
1 t baking powder
1 t baking soda
1 t salt
1 t ground cinnamon
3 cups finely shredded carrot
1 cup cooking oil
4 eggs
1 cup chopped walnuts (optional)

Grease & lightly flour two 9 inch (or 8 inch) round cake pans. In a mixer bowl, combine the first 6 ingredients. Add next 3 ingredients, beating w/electric mixer until combined. Beat on medium speed about 2 minutes. Add 1 cup chopped walnuts, if desired (I always add the nuts). Turn into pans. Bake at 325 degrees for 40 minutes (for 9" pans), or until done. Do the toothpick test. If it comes out clean close to the center, it is done. Cool on a wire rack. Remove from pans & cool completely before frosting.

Cream Cheese Icing
2 bricks of cream cheese
1/2 stick butter (not margarine) -- both the cream cheese & butter should be room temp
Confectioners sugar -- Start with 2 cups and see how you like it. You could add a bit more.
1 t vanilla
Milk -- Start w/3 T of milk.

Using an electric mixer, mix all ingredients together until smooth. You'll be able to tell if you need more milk. This is my own recipe for the icing...and I never measure the sugar or milk. I just eyeball it.

Red Velvet Cake

2008-07-04T09:12:00.002-07:00

This recipe was shared by my friend Nicole on SBO and is fantastic!

RED VELVET CAKE

1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 or 2 oz. red food coloring (I used a 1oz bottle)
2 Tbsp. cocoa
1 c. buttermilk
2 1/4 c. cake flour
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
1 Tbsp. vinegar

Preheat oven to 350 degrees.

Cream shortening, sugar and eggs. DO NOT OVERBEAT! Make paste of red food coloring and cocoa. Add to creamed mixture. Sift together flour and salt in seperate bowl. Add buttermilk and flour/salt mixture alternately with each other. Add vanilla. In seperate bowl, mix soda and vinegar. Blend into mixture. DO NOT OVERBEAT! Pour into 2 9-inch cake pans. Bake for 30 minutes or until cake bounces back when pressed.

Let cakes cool completely and frost.

BUTTERCREAM ICING (This will frost the tops and sides of 2 8" or 2 9" cakes.)

1/3 c. butter, at room temperature
4 1/2 c. sifted powdered sugar
1/4 milk (or more)
1 1/2 tsp. vanilla

In a mixing bowl beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 c. milk and vanilla.
Slowly beat in remaining powdered sugar. Beat in additional milk, if needed, to reach spreading consistancy.

Thai Chicken Sates aka Coconut Chicken

2008-06-07T13:09:00.000-07:00

So YUMMY! Kia is always asking for me to make this again and again.

Advanced Preparation

1 to 2 hours for marinating the chicken

Special Equipment

About 40 short bamboo skewers and an aluminum foil shield (folded aluminum foil to protect the skewers instead of exposing them to the heat of the grill)

Ingredients

1 pound skinless, boneless chicken breasts or leg meat
3 cloves garlic, minced
1 piece (1 inch) peeled fresh ginger, thinly sliced
1 TBSP sugar
1 tsp salt
2 TBSP Asian fish sauce
1/2 cup coconut milk, canned or homemade

Rinse chicken under cold water, then drain and blot it dry with paper towels. Cut the chicken lengthwise (with the grain) into longs strips about the size of your little finger. Place the chicken into a large bowl.

Combine the garlic, ginger, sugar and salt into a mortar and pound to a course paste with a pestle, then work in the fish sauce and coconut milk (I don't have a mortar and pestle, so I just chop the garlic and ginger extra fine). Add the marinade to the chicken, turning the strips to coat. Let the chicken marinate in the fridge, covered for 1 to 2 hours (the longer the better), stirring occasionally.

Remove the chicken strips from the marinade, reserving the marinade, and weave the chicken lengthwise onto the skewers.

Set up your grill and preheat to high.

When ready to cook, brush and oil the grate. Arrange the sates on the hot grill with the aluminum foil shield under the ends of the skewers. Grill, turning with tongs, until lightly browned and cooked through, 1 to 3 minutes per side (2 to 6 minutes in all). Brush the sates once or twice with the reserved marinade before turning.

Rice Paper Rolls

2008-06-06T14:12:00.000-07:00

Yummo! Had something like this at an open house and they were delish!

Rice Paper Rolls with Chicken

rice paper sheets
rice vermicelli, soaked until tender
sautéed chicken breast, sliced
sautéed spring onions
cos lettuce, shredded
salt and freshly ground white pepper
sweet chilli sauce

In a bowl, mix together the cold rice vermicelli, sliced chicken, spring onion, lettuce, salt, pepper and some sweet chilli sauce to taste.

On a softened rice paper sheet, lay some of the mixture near the bottom edge. Fold over to just cover the filling, turn in the sides and then continue rolling until you reach the end of the sheet. Place this on a dish and continue until all the filling is used.

You can store the rolls covered for a little while in the fridge before eating. Serve with some extra sweet chilli sauce on the side.

**recipe from Cook (almost) Anything at Least Once Blog

Wanted...

2008-04-23T15:29:00.001-07:00

Verna's Chocolate Oatmeal German Cake and frosting recipe...

Banana Caramel Milkshake

2008-03-13T15:17:00.001-07:00

My favorite combo for dessert...Banana's and ice cream with caramel. Heaven!

Ingredients

1/2 cup Caramel Sauce
1 large ripe banana
1 pint vanilla ice cream
1/2 cup milk

Preparation

Process all ingredients in a blender until smooth. Serve in individual glasses, and top with additional Caramel Sauce, if desired.

Yield

Makes 3 to 4 (8-ounce) servings

Karen Barker , Cottage Living, APRIL 2007

Easter Egg Nests

2008-03-13T15:12:00.001-07:00

Love this idea!
From the Hostess with the Mostess Web site (link on sidebar)

6 oz good-quality dark chocolate roughly chopped
4oz Rice Krispies
72 mini chocolate eggs
Cupcake papers or ring molds

Melt the chocolate in a heatproof bowl over a saucepan of hot water. Bring just to a boil, turn off of the heat and allow the chocolate to melt in the bowl. Stir in the Rice Krispies.

Spoon the mixture into cupcakes cases. Flatten a little and make a well in the center. Fill each one with three speckled mini chocolate eggs. Allow to set and hide from the grown-ups.

Strawberry and Rhubarb Tart

2008-02-27T15:27:00.000-08:00

1 lb rhubarb

1/3 cup sugar

1/2 cup cream cheese softened

1/2 cup sour cream

3 TBSP icing sugar, more to taste

1 pre-baked 10" cookie shell

1 box strawberries, topped and halved

Put the rhubarb in a saucepan with sugar and 2 Tbsp water. Cook until soft and thick, about 10 minutes. Combine the cream cheese, sour cream, with icing sugar, to taste. Spread in the bottom of the pre-baked shell with the cream cheese mixture. Spread rhubarb over cream. Arrange berries in pretty rows.

Rolo Turtles

2008-02-27T09:16:00.000-08:00

Preheat your oven to 350

1. Upwrap your Rolos. Place pretzels on baking sheet. Top with a Rolo.

2. Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.

3. Remove from oven, place on cooling rack and immediately squish the chocolate with a nut. Watch the caramel oooze out. YUM!

Baked Teriyaki Chicken

2008-02-27T08:52:00.000-08:00

Ingredients

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs (4 boneless chicken breasts - cook only 30 min)

Directions

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Fresh Tomato Salsa

2008-02-25T10:18:00.000-08:00

The one I make for Killer Bunnies Night.

Core and cut into medium dice:
2 medium ripe tomatoes (or 4 canned individual tomatoes

Put in a bowl with:
1 garlic clove, peeled and chopped fine (I just use the garlic press)
1/2 white or red onion, diced fine
6 cilantro springs (stems and leaves), chopped
Juice of 1/2 lime
Salt

Stir gently and add more salt and lime juice as needed. Let sit for 5 minutes to allow the flavors to develop.

Variations:
Add 1 jalapeño or serrano chile, chopped fine
Add 1/4 teaspoon crushed toasted cumin seeds
Fold in 1/2 avocado cut into medium dice.

Fresh Lemonade with Mint

2008-02-24T19:18:00.001-08:00

Kia and I LOVE this. Too good for the lemonade stand.

6 lemons
1 1/2 cups sugar
4 sprigs of green mint (optional but worth it)
8 cups water

Cut lemons in slices and remove seeds. Place lemon slices in a large bowl. Sprinkle sugar over slices. Add two sprigs of mint. Let stand for 20 minutes, stirring occasionally. Remove mint. Using a masher, crush sugared lemons. Add water. Stir well. Pour into glass serving pitcher. Add ice and remaining 2 sprigs of mint.

Broccoli Salad

2008-02-24T19:01:00.000-08:00

2 bunches fresh broccoli (about 1 lb) cut into small flowerets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds
1/2 cup craisins
1 recipe Broccoli Salad Dressing (see below)

In a large bowl combine broccoli, onion and cheese. Refrigerate. Just before serving, stir in bacon. Add sunflower seeds and craisins if you wish. Pour desired amount of dressing over salad. Stir briefly. Serve the same day. This is a one seating salad...doesn't keep well, so be prepared to eater all up!

Broccoli Salad Dressing

1 cup mayonnaise
2 TBSP red or white wine vinegar
1/2 cup sugar
1/2 tsp salt

Mix ingredients. chill at least one hour before tossing with salad (important to let the sugar dissolve).

Glazed Graham Crackers

2008-02-23T09:51:00.000-08:00

36 graham crackers (break into sections) or enough to fill the entire pan, with no spaces.
Place in greased 10 x 15 pan

Boil together for 2 minutes:
1 square margarine
1/2 cup sugar
(do not stir syrup)

Sprinkle sliced almonds over crackers. Drizzle syrup over all and bake immediately at 350' for 10 minutes. Remove from pan at once. Store in a covered container. Tastes like candy!

Found this recipe in an old enrichment manual...VERY YUMMY.

Alberta Chocolate Sheet Cake

2008-02-23T09:45:00.000-08:00

I make this for the ward potlucks all the time to RAVE reviews.

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
Combine the flour, sugar, baking soda and salt. Mix in the sour cream, then beat in the eggs. Set aside. In a saucepan, melt the butter, then stir in the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended.
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

Great with this frosting.

Fluffy Strawberry Pie

2008-02-23T09:31:00.000-08:00

1 can condensed fat-free milk
1/4 cup fresh squeezed lemon juice
2 cups frozen sweetened sliced strawberries, thawed and drained
1 tub frozen whipped topping thawed
1/2 cup frozen strawberry daiquiri mix, thawed (don't worry it's non alcoholic)
2 prepared graham cracker pie crusts

In medium bowl, combine the milk with the lemon juice. Add strawberries, whipped topping, daiquiri mix; mix well. Pour into the graham cracker crusts. Refrigerate for 3 hours or until firm.

**You can also serve this filling as a parfait with granola, berries or nuts on top.

Broccoli Casserole

2008-02-23T09:06:00.000-08:00

YUM!

2 lbs fresh broccoli florets, without stems
2 Tbsp Margarine
1/2 tsp Garlic powder, or to taste
1/4 tsp Seasoned salt, or to taste
1/4 tsp Black pepper, or to taste
1/2 cup sour cream
1/2 cup bread crumbs
1/2 cup shredded Cheddar Cheese

Steam broccoli for 10 minutes or until fork tender. Remove the steaming rack and return the broccoli to the saucepan. Add the margarine; stir until coated. Add garlic powder, seasoned salt, pepper, stirring gently. Preheat the oven to 350'C. Grease a 9 x 9 baking dish.

Place the broccoli in the prepared dish. Add the sour cream over the top in dollops. Pour bread crumbs over top. Sprinkle Cheddar cheese over everything, spreading evenly. Bake 20 minutes.

Best Marinade

2008-02-23T08:52:00.000-08:00

This marinade rocks chicken and pork...gives an asian twist.

1/2 cup Water
1/3 cup Soy sauce
1/4 cup Cooking oil
3 TBSP Lemon and Pepper seasoning (or less to taste)
2 Garlic cloves, minced

6 pieces of pork or chicken (not both together of course) If you are using the boneless chicken thighs you can marinate about a dozen with this amount.

Combine all ingredients in a large ziploc bag and add the meat or chicken. Marinate for at least 45 minutes (I like starting the marinade in the morning and then BBQ'ing for supper). Cook on greased grill over medium heat for about 25 minutes total time. Turn and baste often during cooking.

Pancakes

2008-02-21T13:48:00.000-08:00

Don't have buttermilk on hand? Give these babies a try:

1 egg
1 cup flour
3/4 - 1 cups milk
3 Tbsp - melted butter or oil
1 1/2 Tbsp sugar
2 tsp. baking powder
1/2 tsp salt

Beat egg until, add remaining ingredients and beat just until batter is smooth. Pour circles of batter onto hot griddle. Cook until golden on one side, flip and cook the second side until golden.

YW fav Choco Chip Cookies

2008-02-21T13:28:00.000-08:00

The tried and true, hands down favorite of three different groups of YW. 14 year olds don't lie about food.

1 1/2 cups butter
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
2 tsp vanilla
1 tsp water
4 cups flour
2 tsp salt
2 tsp baking soda
1 12 oz pkg chocolate chips
2 cups quick cooking oats

Cream together butter and sugars. Beat in eggs, vanilla and water. Stir in flour, salt, baking soda and then chocolate chips, and oatmeal. Drop onto cookie sheets. Bake at 350"F for 8 to 10 minutes.

Grandma's Chocolate Cake

2008-02-21T13:18:00.000-08:00

This was my grandma's recipe for homemade chocolate cake and it turns out delicious every single time. This one is reason to never buy a boxed cake mix again.

1/2 cup melted shortening OR oil
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1/2 cup milk
2 tsp baking soda
1/2 cup cocoa
2 1/2 cups flour
1/2 tsp salt
1 cup boiling water

in a large bowl, combine oil, sugar, eggs, vanilla, milk, and baking soda.
In medium mixing bowl, combine cocoa, flour and salt.
Add dry ingredients to wet ingredients and beat well.
Add boiling water to batter and beat until smooth.
Pour batter into 2 greased and floured 9" layer baking pans or 1, 9 x 13 pan. Bake at 350'F for 25-30 minutes. Cupcakes also work at about 20 minutes.

Chocolate Pavlova

2008-02-21T13:05:00.000-08:00

This is one of our favorite desserts. We all LOVE it and it usually is the treat at the end of any special occasion. I've topped this with strawberries with great success...sugared grapefruit as well, but that might be a tad too adventurous for most.

6 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1 1/2 cups sugar
3 Tbsp unsweetened cocoa powder
2 tsp cornstarch
1 Tbsp vinegar
2 tsp vanilla
2 oz bittersweet chocolate, chopped

Line rimmed baking sheet with parchment paper or greased and floured foil. Draw an 8 inch circle onto the paper, using a pie plate as a guide.
In bowl, beat together egg whites (this works better if eggs are at room temperature), salt, and cream of tartar until soft peaks form. Beat in sugar, about 3 Tbsp at a time, until stiff glossy peaks form. Sift cocoa and cornstarch over top; gently fold in. Gently fold in vinegar, vanilla, then chocolate.
Mound onto cicle on prepared sheet. Bake in center of 275'F oven for 1 1/2 hours or until crispy outside but still soft in center. Slide long metal spatula under meringue to loosen; transfer to rack and let cool completely. Place on serving platter.

Top with whipping cream, strawberries and drizzle with chocolate.

Orange Julius

2008-02-12T13:56:00.000-08:00

6 oz. can frozen concentrated orange juice
1 cup milk - low-fat okay
1 cup water
1/4 cup granulated sugar
1 tsp. vanilla extract
8 ice cubes

-Pour all ingredients, except ice cubes, in a blender.
-Blend, adding ice cubes one at a time, until smooth.

Pistachio Salad

2008-01-03T18:53:00.000-08:00

1 large pkg pistachio pudding
1 large 19 oz can of crushed pineapple (do not drain)
1 large container cool whip
1/2 pkg mini marshmallows
1 can mandarin oranges (drain)

Mix pudding with pineapple plus juice until thick. Mix in cool whip. Mix in marshmallows. Mix in oranges. Refridgerate.

My Sheppard's Pie

2007-11-28T16:53:00.000-08:00

1 Lb Hamburger
1/4 cup onions or onion powder
1 can tomato sauce 8 oz
1 can of veg of choice ( we use green beans or corn) or peas not canned
salt , pepper
1 tsp parsley

4 cups of mashed potatoes ( instant work great)
1 cup grated cheese

brown hamburger, with onions, add tomatoes sauce, veg and spices.
pour in a 9x13 pan put potatoes on top, then grated cheese. back in 350 till cheese melted or broil till cheese melted.
So, easy and my family askes for this every week.

Popcorn Snowmen

2007-11-20T18:23:00.000-08:00

15 cups popped popcorn
1/2 cup butter or margarine
2 10-ounce packages marshmallows
thin pretzel sticks, candy corn, raisins, sours, red hots, gum drops, fruit leather makes great scarves
Royal Icing

Pour popcorn into a large bowl; set aside. Melt the butter in a nonstick saucepan over medium-low heat. Add the marshmallows, stirring constantly until melted. Pour over popcorn and stir to coat. When cool enough to touch, rub margarine on your hands and form popcorn balls.

Stack three popcorn balls for a snowman. Using royal icing for glue, add pretzel stick arms, raisin eyes, candy corn nose. Arrange candies into a grin and use candies for buttons. For scarves cut rectangles out of fruit leather and fringe ends.

Ginger Cookies

2007-11-20T18:14:00.000-08:00

Tis the season for these...in fact tonight was the night for these in our house. What a great smell and yummy cookie!

4 1/2 cups all purpose flour
4 tsp ground ginger
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp salt
1 1/2 cups shortening (don't use margarine or butter)
2 cups sugar
2 eggs
1/2 cup baking molasses
3/4 cup sugar

1. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occassionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

2. Shape dough into 1 inch balls; roll in sugar. Place 1 1/2 inches apart on an ungreased cookie sheet. Bake in a 350'F oven for 8 - 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Makes a whole-latta-cookies.

Pescateros Salmon

2007-11-20T18:02:00.000-08:00

While we were in Victoria I had the best Salmon dish. I immediately came home and started searching for a close facsimilie. This was delish!

1 1/2 lbs salmon fillets
lemon pepper to taste
garlic powder to taste ( or 1 fresh minced garlic)
salt to taste (I didn't use any and it was fine)
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil or olive oil

Season salmon with lemon pepper, garlic powder and salt.

Stir together soy sauce, water, brown sugar and oil in a large zip lock bag. Smoosh around till the brown sugar dissolves. Place salmon fillet into ziplock bag and refridgerate for at least 2 hours.

You can cook this a number of ways...
Cedar plank this baby - because the cedar mixed with the sauce is to die for!
BBQ - 6 minutes each side over medium - to medium high
Bake at 450'F for 12 minutes and then broil for another 5 minutes
Foil pack loosely for 15 minutes at 425'F

Muddy Buddies

2007-10-23T12:37:00.000-07:00

9 cups Chex cereal (in Canada I use Crispix)
3/4 cup of semisweet choco chips
1/2 cup peanut butter
1/4 cup butter
1/2 tsp vanilla
1 1/2 cups powdered sugar

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and butter in a medium bowl on high, 1 minute. Stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Put powdered sugar in a large plastic bag. Shake powder around bag, then add chocolate mixture into bag and shake until each piece is well coated with powdered sugar. Cool on waxed paper.

Sweet & Sour Spare Ribs

2007-10-19T20:14:00.000-07:00

3 lbs pork ribs (cut) 2 tbsp. soya sauce
2 tbsp cooking oil 1 tsp. salt
1/2 cup sugar 2 tbsp ketup
1/4 cup vinegar 2 cups water
2 tbsp lemon juice 2 tsp. corn starch

Brown spare ribs in oil, add sugar, this will carmilize, stiring all the time. Mix vinegar, lemon juice, soya sauce, ketup and salt in a small bowel. Add this mixture to the browned ribs, stir, add water stir well. Let simmer on low for about one hour. thicken with corn starch.
Serve over rice.

Jello with cream on top

2007-10-19T10:22:00.000-07:00

1. Boil 3 1/4 Cups water

2. Dissolve: 1 pkg Gelatin (1 large pkg jello OR 3/4 cup jello powder)

3. Mix in 3/4 cup Cream (whipping cream)

4. Stir

Let set in fridge for 2 hours. The cream will rise to the top. Kids love this!

Fettucine Alfredo Sauce

2007-10-19T10:16:00.000-07:00

This is so good, tastes almost like Olive Garden's version:

3/4 cup Butter (Melt in sauce pan)
Add: 1 Cup milk or heavy cream
1/2 cup sour cream
1/2 cup Parmesan cheese
2 TBSP Cream Cheese

Seasonings: salt, pepper, garlic powder (or fresh), pinch of parsley

Toss any kind of pasta with it or even use this for chicken garlic pizza. Yum!

Chicken Bundles

2007-10-13T08:34:00.000-07:00

Russ LOVES this!

6 oz cream cheese
4 TBSP butter
1/8 tsp pepper
2 cups cooked cubed chicken (I steam the chicken)
2/3 cup chopped mushroom
1/2 cup chopped celery
2 pkgs pilsbury crescent rolls
*4 TBSP butter melted
*seasoned bread crumbs
1 can cream of chicken soup
1/2 cup milk

*I leave out this step, as I don't want to add the extra fat

Cream together cream cheese, butter and pepper. Stir in chicken, celery and mushrooms (Russ and Kia don't like mushrooms so I add mushrooms to the last few for me and then put a sliced mushroom on the top to mark it). Seperate crescent rolls into triangles. Roll each on slightly with a rolling pin to make them a little larger. Put a heaping spoonful into the center of each roll and roll them into bundles. Seal any openings. *Dip each roll into melted butter and then roll them in bread crumbs. Bake on a cookie sheet at 375 degrees for 18-20 minutes. Heat soup and milk together and serve as gravy for the bundles.

Chicken and Broccoli Casserole

2007-10-12T09:44:00.000-07:00

3 cooked chicken breasts (cubed)
1 bunch broccoli (steamed)
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp fresh lemon juice
1/2 tsp curry
1/2 cup cheddar cheese (shredded)
1 1/2 cups bread crumbs
4 TBSP butter (melted)

Arrange steamed broccoli on the bottom oa 9x13 baking dish. Sprinkle cubed chicken on top of broccoli. In medium sauce pan heat the soup, mayonnaise, lemon juice, curry and cheddar cheese until cheese is melted. Pour over chicken and broccoli. Toss together the bread crumbs and butter and sprinkle evenly over casserole. Bake at 350' for about 30 minutes (till heated through).

Swiss Bakes Chicken Breasts

2007-10-12T09:36:00.000-07:00

2 whole chicken breasts
salt and pepper
8 fresh mushrooms
2 TBSP chopped fresh parsley
4 slices swiss cheese
4 slices mozzarella cheese

Preheat oven to 350. Bone and skin the breasts. You should now have 4 pieces skinless boneless chicken. Sprinkle the chicken pieces lightly with salt and pepper, and place in a shallow baking dish. Slice mushrooms over chicken, then sprinkle with parsley. Top each piece of chicken with a slice of swiss cheese, then mozzarella. Bake for 40-45 minutes.

You can omit the mushrooms and parsley and it's still yummy...I've also substituted asparagus with great results.

Chocolate Raspberry Cookies

2007-10-12T09:29:00.000-07:00

Paula Deen recipe and dang these are good ya'll...

1 cup (2 sticks) butter, softened
1 cup sugar
1/2 cup lightly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup Dutch process cocoa
1 teaspoon baking powder
1 (6-ounce) package raspberry creme filled dark chocolate baking pieces
(recommended: Hershey's Premier Dark Chocolate Baking Pieces Filled With Raspberry Creme)

Instructions
Preheat oven to 350 degrees F. Lightly grease baking sheets.

With an electric mixer, beat butter and sugars together at medium speed until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, cocoa, and baking powder; gradually add to butter mixture, beating until blended. Stir in baking pieces. Drop cookies by tablespoonfuls onto prepared baking sheets. Bake 12 to 14 minutes.

Remove to wire racks to cool. Once cool, drizzle with Raspberry Icing.

Raspberry Icing:
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 tablespoon seedless raspberry preserves

In a small bowl, combine all ingredients, stirring until smooth.

Pancake - Applesauce Topping

2007-10-11T19:53:00.000-07:00

2 cups of prepared unsweetened applesauce
2 tsp. of cinnamon

Stir this together and serve on pancake. This is delicious.

Verna's Creamy Rice Pudding

2007-10-11T19:41:00.000-07:00

1/2 cup white rice) Combine in the rice cooker until Done.
2 cups water )

Now add the following to the cooked rice, in the Rice Cooker.

2 cups coconut milk 1/2 cup of white sugar or Xytol sugar
3/4 cups Raisin 1/4 tsp. Nutmeg
1/4 tsp. cinnamon 1/2 tsp. salt

Turn on the Rice Cooker again for the second time. Stir often ( every 10 mins) Let this set for about 5 min. stir, eat warm. makes about 2 cups. This has a wonderful coconut flavor.