I found this on ourbestbites.com.
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
8 oz. Mozzarella cheese, shredded
6-8 large buns (or more...6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.
Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.
Ladle juices into small cups for dipping and enjoy!
FREEZER DIRECTIONS:
Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and boullion, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.
REVIEW: I made this and it is YUM, YUM, YUM!!!! Definitely recommend!
Thursday, December 2, 2010
Sugar Cookies
I'm still on the look out for a good sugar cookie. I found this one on OurBestBites.com. Maybe I'll try this with our Christmas cookies this year.
1 C real butter (no substitutions!)
1 C sugar
1 egg
1 1/2 t almond extract (you could use vanilla instead)
3 C flour
1 1/2 t baking powder
1/2 t salt
Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.
Shape the dough into 2 flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours. If you want your cookies to hold their shape well, the dough needs to be chilled properly. A great tip to speed things up is to immediately roll dough between 2 sheets of waxed paper and place on a flat surface in the fridge. It will chill super fast and be ready to go in no time.
When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.
Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really soft under-bake them. In my oven, about 8 minutes does it. However if you're making large cookies, or ones with small parts or heavy frosting, you might want to be careful because they might break when they're super soft.
About 8 minutes will get you a really soft cookie, a few minutes longer (when they start to just brown around the edges) and you'll get just a little crispiness around the edges and then a soft center, bake even longer (and roll thinner) and you'll get a buttery, crispy cookie that will just melt in your mouth. Any way you do it, they'll taste good. Remove onto cooling racks when you're done and let cool completely. I honestly think these even taste better the second day.
1 C sugar
1 egg
1 1/2 t almond extract (you could use vanilla instead)
3 C flour
1 1/2 t baking powder
1/2 t salt
Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.
Shape the dough into 2 flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours. If you want your cookies to hold their shape well, the dough needs to be chilled properly. A great tip to speed things up is to immediately roll dough between 2 sheets of waxed paper and place on a flat surface in the fridge. It will chill super fast and be ready to go in no time.
When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.
Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really soft under-bake them. In my oven, about 8 minutes does it. However if you're making large cookies, or ones with small parts or heavy frosting, you might want to be careful because they might break when they're super soft.
About 8 minutes will get you a really soft cookie, a few minutes longer (when they start to just brown around the edges) and you'll get just a little crispiness around the edges and then a soft center, bake even longer (and roll thinner) and you'll get a buttery, crispy cookie that will just melt in your mouth. Any way you do it, they'll taste good. Remove onto cooling racks when you're done and let cool completely. I honestly think these even taste better the second day.
Wednesday, November 24, 2010
Butter Flaky Pie Crust
The pie crust recipe I usually use has shortening in it. Well, I was just at the store and I forgot that I needed more shortening. So I decided to look online to see if I could find a recipe using butter and I did! I found this recipe on allrecipe.com. That is my go-to recipe finding place. This recipe sounds sooo yummy because....well you know butter is much much more yummy than shortening! and I'd rather cook my pies in the morning, so this is perfect for me.
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a flattened ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
So I have my water in the freezer getting really really cold. Guess I should go put my flour in the freezer too. I because I know the secret is having extremely cold ingredients. I hope my pies turn out well! Oh, I'm making an apple pie and a pumpkin pie. I'll add those recipes if they're good later.
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a flattened ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
So I have my water in the freezer getting really really cold. Guess I should go put my flour in the freezer too. I because I know the secret is having extremely cold ingredients. I hope my pies turn out well! Oh, I'm making an apple pie and a pumpkin pie. I'll add those recipes if they're good later.
Friday, November 19, 2010
Sweet and Sour Chicken
I found this recipe on melskitchencafe.com. I will be making this tonight. I hope its a hit....it looks soo yummy!
*Serves 4-6
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve the chicken over rice.
*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at medium heat for 8-10 minutes until it simmers and thickens. Serve it on the side of the chicken.
UPDATE - I made this and I loved it! I'm glad I had leftovers for the next couple days! I wasn't a big fan of using the sauce for dipping....it was definitely very vinegary. But I felt the chicken was saucy enough for us. I served it with white rice and broccoli on the side. Definitely a keeper!
2nd UPDATE - The first time I made it I could it at a higher temperature and for less time. It was absolute yummy. The second time I followed the recipe's time and temp. But they were way too cook and it was not as good as the first. Maybe that's because I cut my pieces truly bite-size. So I think I will from now on cook it at 350 or 375 for 20-30 minutes (I'm pretty sure that's what I did the first time.)
2nd UPDATE - The first time I made it I could it at a higher temperature and for less time. It was absolute yummy. The second time I followed the recipe's time and temp. But they were way too cook and it was not as good as the first. Maybe that's because I cut my pieces truly bite-size. So I think I will from now on cook it at 350 or 375 for 20-30 minutes (I'm pretty sure that's what I did the first time.)
Wednesday, November 17, 2010
"Rotisserie" Slow-Cooker Chicken
Yet another recipe from ourbestbites.com.
1 whole chicken, small enough to fit in your slow cooker
Salt-based seasoning (Seasoning salt, Cajun seasoning, lemon pepper with salt in it, etc. Just make sure salt is one of the first ingredients on the label.)
OPTIONAL:
Whole garlic cloves, peeled
Fresh herbs
Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it's not stewing in its own juices.
Rinse chicken, including the cavity, and pat dry with paper towels. Place the chicken on its back so the breast is facing up and the legs are on the plate. If you want (and I actually strongly recommend that you do UNLESS you're looking for a neutral flavor), pull the skin up all around the chicken. This does involve sticking your hand between the skin and the breast. Slice a few garlic cloves in half lengthwise and stick them under the skin. You can also arrange a couple sprigs of fresh herbs like rosemary, thyme, and/or sage under the skin. This makes a very pretty chicken when it's all cooked and adds a lot of flavor.
Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 7-8 hours.
Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 7-8 hours.
Thursday, November 11, 2010
Key Lime Pie and Graham Cracker Crust
I found this recipe on allrecipes.com. I made this for a women's religion meeting tonight. It was rich, but very yummy! I even used fat free milk and sour cream.
1 (9 inch) prepared graham cracker crust
2 cans sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice (or half lemon juice and half lime juice)
1 tablespoon grated lime zest
-Preheat oven to 350 degrees F.
-In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
-Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
*I forgot to get a lime to zest, so I didn't add that and it was still good. I'm sure it would yummy to add it in, but don't stress if you don't have it. I also did half lemon and half lime juice b/c I didn't see key lime juice in the store and I didn't feel like juicing 20 key limes.
Graham Cracker Crust
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
1 (9 inch) prepared graham cracker crust
2 cans sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice (or half lemon juice and half lime juice)
1 tablespoon grated lime zest
-Preheat oven to 350 degrees F.
-In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
-Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
*I forgot to get a lime to zest, so I didn't add that and it was still good. I'm sure it would yummy to add it in, but don't stress if you don't have it. I also did half lemon and half lime juice b/c I didn't see key lime juice in the store and I didn't feel like juicing 20 key limes.
Graham Cracker Crust
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Guitless Alfredo Sauce
I found this recipe on bestbites.com! I think I will trying this one very soon. We love alfredo in our house! We might have to reduce or cut out the garlic in this house....for the picky eaters!
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender.Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
This sauce can used for so many things. Here's a few ideas:
-Over pasta (obviously)
-As a dip for breadsticks
-As a sauce on pizza (this is the garlic cream sauce I was referring to in this recipe) and a half batch of sauce covers 2 medium pizza's.
-Mix it with pesto for a creamy pesto sauce
-Mix it with marinara for a creamy marinara sauce
**UPDATE/REVIEW - I made this the other night and the kids loved it! Dylan said it tastes just like Brick Oven! I guess it must be good! I only used 1 clove of garlic and it was good for us. Next time I might experiment and put in 2 cloves and see if we can handle it. I also forgot to put the salt in it and I think it needed it. It was really easy to make and we will make it again!
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender.Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
This sauce can used for so many things. Here's a few ideas:
-Over pasta (obviously)
-As a dip for breadsticks
-As a sauce on pizza (this is the garlic cream sauce I was referring to in this recipe) and a half batch of sauce covers 2 medium pizza's.
-Mix it with pesto for a creamy pesto sauce
-Mix it with marinara for a creamy marinara sauce
**UPDATE/REVIEW - I made this the other night and the kids loved it! Dylan said it tastes just like Brick Oven! I guess it must be good! I only used 1 clove of garlic and it was good for us. Next time I might experiment and put in 2 cloves and see if we can handle it. I also forgot to put the salt in it and I think it needed it. It was really easy to make and we will make it again!
Thursday, October 28, 2010
Tinted Sugar
I wanted colored sugar sprinkles for the sugar cookies last night. However, I didn't want to spend the money on them, nor did I have time to go to the store. I remembered seeing somewhere that you could color sugar with food coloring. I looked up on the internet to make sure I did it right. I found these instructions. Very easy to do!
1. Place the granulated sugar that you need for your recipe into a Ziploc plastic bag.
2. Add a drop or 2 of dye to the bag. Let the color drip on the inside of the bag instead of directly onto the sugar. If using a thick-concentrated coloring, put some dye on a toothpick and wipe it onto the inside of the bag
3. Close the Ziploc bag. Shake and massage the bag with your fingers until the color is evenly distributed throughout the sugar and all the clumps are removed.
4. Add more color if the color isn't dark enough or add more sugar if it is too dark.
1. Place the granulated sugar that you need for your recipe into a Ziploc plastic bag.
2. Add a drop or 2 of dye to the bag. Let the color drip on the inside of the bag instead of directly onto the sugar. If using a thick-concentrated coloring, put some dye on a toothpick and wipe it onto the inside of the bag
3. Close the Ziploc bag. Shake and massage the bag with your fingers until the color is evenly distributed throughout the sugar and all the clumps are removed.
4. Add more color if the color isn't dark enough or add more sugar if it is too dark.
Super Soft Sour Cream Sugar Cookies, Buttercream Frosting & Sugar Gem Frosting
I made this recipe yesterday my church's youth group last night. I found this on sisterscafe.blogspot.com. Another recipe site that I love! Everyone seemed to like them and they definitely were very soft! I didn't make the buttercream frosting, but I used the sugar gem's icing from their site.
I did not put in the almond extract in the cookies because well....I didn't have any. They tasted fine without it, but I think adding the almond favoring would make them more yummy! Also, I found out if you want white icing and you want to use vanilla flavoring...don't use the brown vanilla extract....find the clear kind! I wanted white icing, but it turned out light brown. So I added some food coloring to make it orange and that worked nicely!
Super Soft Sour Cream Sugar Cookies:
1 cup butter
1 cup sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon nutmeg
4 cups flour
Cream together softened butter with sugar, sour cream and eggs. Add vanilla, almond extract, baking powder, baking soda, salt and nutmeg. Slowly add flour, 1 cup at a time. Dough should be sticky. Refrigerate one hour. Knead dough on floured board. Roll out and cut with cookie cutters. Bake for 9 to 12 minutes at 350. Frost with Buttercream Frosting.
Buttercream Frosting:
4 cups powdered sugar
1 teaspoon vanilla
4 tablespoons milk
1/2 cup shortening
1 1/2 cups butter
Sugar Gem Frosting
2-2 ½ cups powdered sugar
½ cup oil
2 tsp flavoring (almond, vanilla etc.)-sister's cafe prefers 1 tsp of almond
3-4 Tbsp milk
Coloring if wanted
Mix well and add a little more milk or powdered sugar to get the right consistency.
I did not put in the almond extract in the cookies because well....I didn't have any. They tasted fine without it, but I think adding the almond favoring would make them more yummy! Also, I found out if you want white icing and you want to use vanilla flavoring...don't use the brown vanilla extract....find the clear kind! I wanted white icing, but it turned out light brown. So I added some food coloring to make it orange and that worked nicely!
Super Soft Sour Cream Sugar Cookies:
1 cup butter
1 cup sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon nutmeg
4 cups flour
Cream together softened butter with sugar, sour cream and eggs. Add vanilla, almond extract, baking powder, baking soda, salt and nutmeg. Slowly add flour, 1 cup at a time. Dough should be sticky. Refrigerate one hour. Knead dough on floured board. Roll out and cut with cookie cutters. Bake for 9 to 12 minutes at 350. Frost with Buttercream Frosting.
Buttercream Frosting:
4 cups powdered sugar
1 teaspoon vanilla
4 tablespoons milk
1/2 cup shortening
1 1/2 cups butter
Sugar Gem Frosting
2-2 ½ cups powdered sugar
½ cup oil
2 tsp flavoring (almond, vanilla etc.)-sister's cafe prefers 1 tsp of almond
3-4 Tbsp milk
Coloring if wanted
Mix well and add a little more milk or powdered sugar to get the right consistency.
Tuesday, October 26, 2010
Mexican Casserole
I found this recipe on sisterscafe.blogspot.com.
1 lb. ground turkey or lean ground beef
1 large onion, chopped
1 large onion, chopped
1 packet Taco Seasoning mix (1/4 cup)
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 can cream of mushroom soup
8-10 corn tortillas (12 oz package)
3-4 cups shredded Cheddar cheese
Haas avocado, sliced
sour cream
1 can diced tomatoes, drained
1 can cream of mushroom soup
8-10 corn tortillas (12 oz package)
3-4 cups shredded Cheddar cheese
Haas avocado, sliced
sour cream
fresh cilantro
Brown meat with diced onion over medium heat. Add chili powder, black beans, tomatoes, and cream of mushroom soup. Stir to combine and warm through. In 9x13 inch pan, place a small amount of meat mixture on bottom (so tortillas won't stick). Place a layer of corn tortillas down, then a layer of the meat mixture, and sprinkle on a little cheese. Repeat with another layer of corn tortillas, a layer of meat mixture... and top with remaining shredded cheese. Bake in a preheated oven at 350 degrees for 30 minutes. Serve topped with sliced avocado, sour cream, and fresh cilantro.
Pumpkin Zucchini Bread
From allrecipes.com again!
3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup shredded zucchini
1 cup chopped walnuts (personally I'd leave this out, but we're not a nut in our bread kind of family)
In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup shredded zucchini
1 cup chopped walnuts (personally I'd leave this out, but we're not a nut in our bread kind of family)
In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
Fluffy Pancakes
This recipe came from allrecipes.com. I already have a homemade pancake recipe, but from the reviews this sounds way yummy!
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray
-The pancakes will start to "foam up" after you stir them. Resist the urge to stir them again. All those bubbles is what makes them so fluffy. The batter will be very thick and difficult to pour at this point. Also, as others have said, this does not serve 8. In my house, it serves 4.
-I forgot to add the butter, and they were better than ever. Lighter, taller, fluffier! Soaked up the syrup and kept its texture!
-let the milk "sour" a bit longer added a teaspoon of vanilla and sugar
-Do not overmix these and let them sit for a 1/2 hour after mixing before frying
-Add 1 1/2 cups blueberries.
-if you exchange the milk for buttermilk they are really thick and need to be watered down
-add mashed bananas to the recipe but it didn't take awy from the flavor
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
-The pancakes will start to "foam up" after you stir them. Resist the urge to stir them again. All those bubbles is what makes them so fluffy. The batter will be very thick and difficult to pour at this point. Also, as others have said, this does not serve 8. In my house, it serves 4.
-I forgot to add the butter, and they were better than ever. Lighter, taller, fluffier! Soaked up the syrup and kept its texture!
-let the milk "sour" a bit longer added a teaspoon of vanilla and sugar
-Do not overmix these and let them sit for a 1/2 hour after mixing before frying
-Add 1 1/2 cups blueberries.
-if you exchange the milk for buttermilk they are really thick and need to be watered down
-add mashed bananas to the recipe but it didn't take awy from the flavor
Taco Seasoning
I got this recipe from allrecipes.com. I love that website, you can find just about anything that you are looking for and reviews are awesome b/c they usually tell you about tweaks to make the dishes even yummier! or know which recipes to avoid!
Anyways, I used this season our taco meat a couple of nights ago and it was yummy! I loved it was ingredients that I already had and minus all the sodium from the mixes in the store.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt (I left this out b/c I didn't have any. and we didn't even miss it!)
1 teaspoon black pepper
Anyways, I used this season our taco meat a couple of nights ago and it was yummy! I loved it was ingredients that I already had and minus all the sodium from the mixes in the store.
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
I also add some flour to the mixture before adding it to the meat and I added some water to the meat when I was cooking, to make the meat a little saucey.
Mexican Rice & Bean Burritos
This recipe is from allrecipes.com. Sounds yummy and better than buying those packages from the store that are loaded with sodium and other things. I hope its yummy and that my kids will eat it. Okay, I hope I can at least think its yummy.....
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
*Some recommendations/comments in the reviews section (that's why I love allrecipes!)
-Tried it as written, just with the cumin, and it was not nearly as good as it was when I did it a second time using Taco Seasoning I (from allrecipes.com site). I just sprinkled in what looked like enough, about 1-1/2 tsp.
-Cook onions before browning rice, so onions are more soft and not crunchy (which is very yucky in my opininon!)
-Don't worry about puffing the rice, just brown it.
-Use fresh garlic instead! saute with onions...before adding rice
-Use a rice cooker instead. Saute the onions, minced garlic and cumin in a skillet, then throw it into the rice cooker along with the 1 c. rice, 1-1/2 c. chicken broth and all the other ingredients, omitting the garlic salt.
-Use sea salt (to taste) instead of garlic salt and added 2-3 cloves of garlic (crushed) - (In my family 1 clove might be enough)
-Didn't have any tomato sauce so I used a 14.5 oz can of diced tomatoes with the juice. I still used the same amount of water and it worked out perfectly
-Omit the salt and just used fresh minced garlic instead and add some green onions along with the regular onions, also use olive oil instead.
-Add 2 TBLS of picante sauce to bring out the mexican flavor a little better and cut that garlic salt by half.
-Omit the tomato sauce and add "Rotel" in its place.
-Use tomato paste mixed with water when don't have any tomato sauce on hand.
-add just a pinch of saffron at the end for another wonderful layer of flavor
Bean Burritos
I was referred to the Mexican Rice from hip2save.com because she puts that rice in her burritos. The basic recipe for the burritos is cooked black beans, shredded cheese and the rice rolled in a burrito/taco shells. Then she wraps them up in foil and freezes them. Then when you want to eat them just take of the foil and pop them into the microwave. Great for a quick lunch or dinner!
Wednesday, October 20, 2010
Cinnamon Bun Pancakes
I found this recipe on www.howdoesshe.com. Here's the direct link. They sounds sooo yummy! Too bad we've already had pancakes for dinner this week.
Dry Ingredients:
1 1/2 cups all-purpose flour
3 Tbsp white sugar
1/2 tsp salt
4 tsp baking powder
1 Tbsp Cinnamon (or more if you’re a cinnamon freak)
In a medium bowl, combine these dry ingredients together. When these dry ingredients are mixed nicely, then you can mix together these remaining ingredients in a SEPARATE bowl.
Wet ingredients:
2 eggs (whole) beaten
1 Cup of milk (or a little more if your batter isn’t runny enough for you)
2 Tbsp Corn Syrup (I only had regular table syrup on hand – worked fine)
1/4 Cup butter or margarine, melted
1 Tbsp vanilla
Beat together these wet ingredients, then add them to the dry. Mix well. Drop the batter by about 1/3 cup fulls onto the pre-heated/greased griddle and cook until the tiny bubbles JUST start appearing on top, then flip over. These only take a couple of minutes to cook. This recipe makes about 10-12 medium sized pancakes.
Serve warm with syrup – and if you know what’s good for you, you’ll serve it up with this delicious Maple Icing Syrup that you are about to make RIGHT NOW!
Maple Icing Syrup
1 cup powdered sugar
1/4 cups butter – melted
1 Tbsp Maple Syrup
1/4 cup milk (more if you want it a little runnier)
Combine all of these ingredients and pour over your cinnamon bun pancakes.
Dry Ingredients:
1 1/2 cups all-purpose flour
3 Tbsp white sugar
1/2 tsp salt
4 tsp baking powder
1 Tbsp Cinnamon (or more if you’re a cinnamon freak)
In a medium bowl, combine these dry ingredients together. When these dry ingredients are mixed nicely, then you can mix together these remaining ingredients in a SEPARATE bowl.
Wet ingredients:
2 eggs (whole) beaten
1 Cup of milk (or a little more if your batter isn’t runny enough for you)
2 Tbsp Corn Syrup (I only had regular table syrup on hand – worked fine)
1/4 Cup butter or margarine, melted
1 Tbsp vanilla
Beat together these wet ingredients, then add them to the dry. Mix well. Drop the batter by about 1/3 cup fulls onto the pre-heated/greased griddle and cook until the tiny bubbles JUST start appearing on top, then flip over. These only take a couple of minutes to cook. This recipe makes about 10-12 medium sized pancakes.
Serve warm with syrup – and if you know what’s good for you, you’ll serve it up with this delicious Maple Icing Syrup that you are about to make RIGHT NOW!
Maple Icing Syrup
1 cup powdered sugar
1/4 cups butter – melted
1 Tbsp Maple Syrup
1/4 cup milk (more if you want it a little runnier)
Combine all of these ingredients and pour over your cinnamon bun pancakes.
Friday, October 8, 2010
1 hour Rolls
I got this recipe from PheMOMenon.blogspot.com. Here is the direct link to this recipe. I made this last night and they were a hit! It was the first time I used my new KitchenAid Mixer for mixing! I love it!
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon instant yeast
2 tablespoons granulated sugar
2 tablespoons vegetable oil
1 teaspoon sea salt
4 cups all-purpose flour, lightly spooned into measuring cup, then leveled off
In the bowl of a stand mixer, stir together warm water, yeast, and sugar. Let stand until creamy, about 5 minutes.
To the yeast mixture, add the oil, salt, and 2 cups of the flour - on low speed with the paddle attachment incorporate the flour to create a wet, sticky mixture. Still on low speed, add 1 cup of the remaining flour and incorporate. Switch to the dough hook and add the remaining 1 cup flour. On low speed, mix the dough to incorporate the final addition of flour until the dough has pulled away from the sides of the bowl. Turn the speed to medium and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl and place the dough in the bowl - turn to coat. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 20 -30 minutes.
Turn the dough out onto a lightly floured surface and gently deflate into a rectangle. Cut it in half vertically, then each half vertically again into thirds so you have 6 equal strips of dough. Cut each strip of dough into fourths by cutting horizontally to make 24 little squares of dough. Take each piece of dough and cup it lightly under the palm of your hand on a clean surface. Press lightly and start rotating and rolling the dough ball quickly so that it forms a nice little ball of dough. Once you get some practice, you can do this with both hands at the same time and really speed up the process.
Place each rolled piece of dough into a lightly greased 9x13 baking pan in rows of 4 about 1/2-inch apart. Cover the rolls in the pan with a lightly greased piece of plastic wrap and let rise to double while your oven is preheating to 400 degrees F (200 degrees C) - about 20 minutes. If you want an even more golden color to the rolls, brush them with a little melted butter before baking. Bake for 13-15 minutes in the preheated oven, or until golden brown. Serve warm and enjoy!
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon instant yeast
2 tablespoons granulated sugar
2 tablespoons vegetable oil
1 teaspoon sea salt
4 cups all-purpose flour, lightly spooned into measuring cup, then leveled off
In the bowl of a stand mixer, stir together warm water, yeast, and sugar. Let stand until creamy, about 5 minutes.
To the yeast mixture, add the oil, salt, and 2 cups of the flour - on low speed with the paddle attachment incorporate the flour to create a wet, sticky mixture. Still on low speed, add 1 cup of the remaining flour and incorporate. Switch to the dough hook and add the remaining 1 cup flour. On low speed, mix the dough to incorporate the final addition of flour until the dough has pulled away from the sides of the bowl. Turn the speed to medium and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl and place the dough in the bowl - turn to coat. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 20 -30 minutes.
Turn the dough out onto a lightly floured surface and gently deflate into a rectangle. Cut it in half vertically, then each half vertically again into thirds so you have 6 equal strips of dough. Cut each strip of dough into fourths by cutting horizontally to make 24 little squares of dough. Take each piece of dough and cup it lightly under the palm of your hand on a clean surface. Press lightly and start rotating and rolling the dough ball quickly so that it forms a nice little ball of dough. Once you get some practice, you can do this with both hands at the same time and really speed up the process.
Place each rolled piece of dough into a lightly greased 9x13 baking pan in rows of 4 about 1/2-inch apart. Cover the rolls in the pan with a lightly greased piece of plastic wrap and let rise to double while your oven is preheating to 400 degrees F (200 degrees C) - about 20 minutes. If you want an even more golden color to the rolls, brush them with a little melted butter before baking. Bake for 13-15 minutes in the preheated oven, or until golden brown. Serve warm and enjoy!
Monday, October 4, 2010
Chili's Salsa
I ate this salsa recipe at my sister-in-law's baby shower. It taste just like Chili's salsa. YUM!!! I got the recipe from her sister. Thanks!
CHILI'S SALSA RECIPE
1/4 Cup yellow onion, diced
1 Tbsp. + 1 tsp. diced jalapenos
Mix together just a little in a blender
Add in blender:
1 - 14.5 oz. can diced tomatoes with green chiles
1 - 14.5 oz. can whole peeled tomatoes
3/4 tsp. garlic salt
1/2 tsp. cumin
1/4 tsp. sugar
Blend together just a little, not pureed....then stir to blend everything
together a little more before pouring into a jar. Refrigerate.
CHILI'S SALSA RECIPE
1/4 Cup yellow onion, diced
1 Tbsp. + 1 tsp. diced jalapenos
Mix together just a little in a blender
Add in blender:
1 - 14.5 oz. can diced tomatoes with green chiles
1 - 14.5 oz. can whole peeled tomatoes
3/4 tsp. garlic salt
1/2 tsp. cumin
1/4 tsp. sugar
Blend together just a little, not pureed....then stir to blend everything
together a little more before pouring into a jar. Refrigerate.
Friday, October 1, 2010
Perfect Chocolate Chip Cookie
I saw this recipe on howdoesshe.com.
2 Cups all-purpose flour1/2 tsp baking soda1/2 tsp salt3/4 cup butter, melted (yes, I said MELTED)1 Cup brown sugar1/2 cup white sugar (granulated)1 Tbsp Vanilla1 egg1 egg yolk1 1/2 Cups Milk chocolate chips 1. First, gather all of your bad boys together into one place. This is partly for convenience, and partly to be sure you HAVE everything in the house that you need BEFORE you start making the dough! 2. Slap that butter into a microwave-safe bowl and start melting it. Okay, this went against everything I thought I knew about cookie-making. Melt the butter? Wha?!? Yes, melt that baby, melt it good! 3. While that butter is melting (it’s okay, breathe, it will work out) you can start to combine your dry ingredients into another bowl. Tip: When measuring flour, take a large, heaping cup full, then use a ruler or other straight edge to carefully skim off the top. Do NOT do the “tap tap tap down” thing as you’ll compact the flour instead of getting 1 cup of light fluffy goodness. Add to the flour the baking soda and salt. Whisk it together to combine. 4. Your butter should now be melted, so take it out of the microwave and be prepared to mix in the sugars. Tip: when measuring your brown sugar, you want to cram as much into that cup measurement as possible! Pretty much exactly the opposite as you did with the flour. Pack it in, baby, pack, pack, pack! Add the brown sugar and white sugar to the melted butter and beat until smooth.
5. Then add the egg, egg yolk, and vanilla. Tip: When baking, it’s actually BETTER to use the artificial vanilla. When the real stuff get’s super heated (like, oh, 350 degrees or so) it actually loses some of it’s flavor! So feel free to be cheap here. It’s like my mantra, any way.
6. Oooh, baby, baby. Ahem.. sorry about that. I got lost in the cookie dough madness for a second. Okay, now we’re going to add the chocolate chips. PAY ATTENTION! You only want to add about HALF of the chocolate chips now. Don’t be tempted to add all of them… trust me. Put aside 1/3 – 1/2 of the chocolate chips in a small bowl and mix the rest in with the dough. You’ll thank me in a minute… Tip: Milk chocolate chips taste the BEST, but if you find the cookies a little on the sweet side, substitute half of the chips with semi-sweet. 7. Don’t get all excited now that your incredibly delicious dough is ready and waiting. Here is the rub: you need to stick that bowl of doughy goodness in your fridge for about an hour. If you bake it right now, you’ll end up with thin, frisbee-sized cookies that are not very appetizing (although, let’s be honest… anything involving chocolate is appetizing). So, stick that dough in the fridge, and walk away. Walk away before you are tempted above that which you can withstand. Oh, alright, have a little taste and THEN walk away. If you know what’s good for you, you’ll walk away now. Don’t worry, I’ll watch it for you. It’s not going anywhere. Come back in an hour.8. Hey, you’re back! Wait… is that cookie dough on your cheek? Huh. Anyway, nab that bowl of chocolate chips that you put to the side, get out your baking sheets, and let’s start rolling! Tip: use a scoop to measure out balls which are uniform in size. This will prevent some from over-baking while others are undercooked. Okay, roll some dough to form a ball, then (ooh, you’ll love this) dip the top of the ball into the bowl of reserved chocolate chips. Then place a couple of inches apart on your baking sheet. This is what will give your cookies that “perfect” look. Stick them in a pre-heated 350 degree oven and bake for about 13 minutes. You want to remove them when the tops are just the tiniest bit shiny. *UPDATE (10/20/10) - I made this on Saturday and they were really yummy! I did forget I had to put them in the refrigerator for an hour and I didn't have time, so made what I needed and they tasted very yummy! Then I put the rest of the dough in the fridge and made them the next day and tasted very yummy too! So I guess do what you need to do. Do be careful not to overcook these cookies b/c they will get really really crunchy. Don't worry if you do though, just pop them in the microwave for few seconds and it will make them less crunchy! I definitely recommend these cookies!
2 Cups all-purpose flour1/2 tsp baking soda1/2 tsp salt3/4 cup butter, melted (yes, I said MELTED)1 Cup brown sugar1/2 cup white sugar (granulated)1 Tbsp Vanilla1 egg1 egg yolk1 1/2 Cups Milk chocolate chips 1. First, gather all of your bad boys together into one place. This is partly for convenience, and partly to be sure you HAVE everything in the house that you need BEFORE you start making the dough! 2. Slap that butter into a microwave-safe bowl and start melting it. Okay, this went against everything I thought I knew about cookie-making. Melt the butter? Wha?!? Yes, melt that baby, melt it good! 3. While that butter is melting (it’s okay, breathe, it will work out) you can start to combine your dry ingredients into another bowl. Tip: When measuring flour, take a large, heaping cup full, then use a ruler or other straight edge to carefully skim off the top. Do NOT do the “tap tap tap down” thing as you’ll compact the flour instead of getting 1 cup of light fluffy goodness. Add to the flour the baking soda and salt. Whisk it together to combine. 4. Your butter should now be melted, so take it out of the microwave and be prepared to mix in the sugars. Tip: when measuring your brown sugar, you want to cram as much into that cup measurement as possible! Pretty much exactly the opposite as you did with the flour. Pack it in, baby, pack, pack, pack! Add the brown sugar and white sugar to the melted butter and beat until smooth.
5. Then add the egg, egg yolk, and vanilla. Tip: When baking, it’s actually BETTER to use the artificial vanilla. When the real stuff get’s super heated (like, oh, 350 degrees or so) it actually loses some of it’s flavor! So feel free to be cheap here. It’s like my mantra, any way.
6. Oooh, baby, baby. Ahem.. sorry about that. I got lost in the cookie dough madness for a second. Okay, now we’re going to add the chocolate chips. PAY ATTENTION! You only want to add about HALF of the chocolate chips now. Don’t be tempted to add all of them… trust me. Put aside 1/3 – 1/2 of the chocolate chips in a small bowl and mix the rest in with the dough. You’ll thank me in a minute… Tip: Milk chocolate chips taste the BEST, but if you find the cookies a little on the sweet side, substitute half of the chips with semi-sweet. 7. Don’t get all excited now that your incredibly delicious dough is ready and waiting. Here is the rub: you need to stick that bowl of doughy goodness in your fridge for about an hour. If you bake it right now, you’ll end up with thin, frisbee-sized cookies that are not very appetizing (although, let’s be honest… anything involving chocolate is appetizing). So, stick that dough in the fridge, and walk away. Walk away before you are tempted above that which you can withstand. Oh, alright, have a little taste and THEN walk away. If you know what’s good for you, you’ll walk away now. Don’t worry, I’ll watch it for you. It’s not going anywhere. Come back in an hour.8. Hey, you’re back! Wait… is that cookie dough on your cheek? Huh. Anyway, nab that bowl of chocolate chips that you put to the side, get out your baking sheets, and let’s start rolling! Tip: use a scoop to measure out balls which are uniform in size. This will prevent some from over-baking while others are undercooked. Okay, roll some dough to form a ball, then (ooh, you’ll love this) dip the top of the ball into the bowl of reserved chocolate chips. Then place a couple of inches apart on your baking sheet. This is what will give your cookies that “perfect” look. Stick them in a pre-heated 350 degree oven and bake for about 13 minutes. You want to remove them when the tops are just the tiniest bit shiny. *UPDATE (10/20/10) - I made this on Saturday and they were really yummy! I did forget I had to put them in the refrigerator for an hour and I didn't have time, so made what I needed and they tasted very yummy! Then I put the rest of the dough in the fridge and made them the next day and tasted very yummy too! So I guess do what you need to do. Do be careful not to overcook these cookies b/c they will get really really crunchy. Don't worry if you do though, just pop them in the microwave for few seconds and it will make them less crunchy! I definitely recommend these cookies!
Homemade Buttermilk Ranch Dressing
This yet another recipes from ourbestbites.com. I wonder if I could half this recipe because I'm not sure we would eat it all up before it goes bad. Let me know if any of you try it!
Buttermilk Ranch Dressing
Recipe by Our Best Bites
*note that all spices/herbs listed below are dried. If substituting fresh, use the rules 1 part dry = 3 parts fresh.
1C mayo
2/3 C buttermilk
1/4 t white vinegar
1 t parsley
1/8 t dill
1/4 t garlic powder
1/4 t onion powder
1 1/2 t dried chives
1/8 t black pepper
1/4 t seasoned salt
1/8 t dry mustard
Combine mayo and buttermilk. Whisk together until it's lump-free. Add in vinegar and all spices. Stir, stir, stir... For best results, make ahead of time and store in the fridge, so the dry herbs have time to let all their yummy flavors out.
Buttermilk Ranch Dressing
Recipe by Our Best Bites
*note that all spices/herbs listed below are dried. If substituting fresh, use the rules 1 part dry = 3 parts fresh.
1C mayo
2/3 C buttermilk
1/4 t white vinegar
1 t parsley
1/8 t dill
1/4 t garlic powder
1/4 t onion powder
1 1/2 t dried chives
1/8 t black pepper
1/4 t seasoned salt
1/8 t dry mustard
Combine mayo and buttermilk. Whisk together until it's lump-free. Add in vinegar and all spices. Stir, stir, stir... For best results, make ahead of time and store in the fridge, so the dry herbs have time to let all their yummy flavors out.
Monday, September 27, 2010
Pie Crust Tutorial
This is tutorial from realsimple.com on how to make pie crust. Here is the direct link.
Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.
Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.) 
Follow These Seven Easy Steps
Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough. Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.) Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).
With a floured rolling pin, roll the dough into an 11-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.
Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim.
With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using.
Thursday, September 23, 2010
Apple Crisp
I made this tonight for our ward's elders' quorum social. It was a hit! I got this recipe from allrecipes.com, however I did change it a bit. I will post it how I prepared it. If you want to the original recipe go here
10 cups apples, peeled, cored and sliced
1 cup sugar
1 tbsp flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup water
1 1/2 cups oats, quick cook
1 cup flour
1 cup brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter, softened
Preheat oven to 350 degrees F. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and then combine with apples. Pour water evenly over all and mix again. Place the apple mixture in a 9x13 inch pan. Combine the oats, 1 cup flour, brown sugar, baking powder, and baking soda. Cut the softened butter into the oat mixture. Crumble evenly over the apple mixture. Bake at 350 degrees F for about 45 minutes.
*Okay, truthful I forgot to add the baking powder and baking soda and it didn't seem to effect it. But I'm sure they are in there for a reason!
10 cups apples, peeled, cored and sliced
1 cup sugar
1 tbsp flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup water
1 1/2 cups oats, quick cook
1 cup flour
1 cup brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter, softened
Preheat oven to 350 degrees F. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and then combine with apples. Pour water evenly over all and mix again. Place the apple mixture in a 9x13 inch pan. Combine the oats, 1 cup flour, brown sugar, baking powder, and baking soda. Cut the softened butter into the oat mixture. Crumble evenly over the apple mixture. Bake at 350 degrees F for about 45 minutes.
*Okay, truthful I forgot to add the baking powder and baking soda and it didn't seem to effect it. But I'm sure they are in there for a reason!
Crispy Shoestring Onions
Yet another recipe from ourbestbites.com. I love these onions when I get them at a restaurant, now I can make them at home. That might be bad! Here a link to the recipe Crispy Shoestring Onions.
First here is the tutorial they provide to make the perfect crispy shoestring onions.
You'll need three bowls. One with an egg and a little milk, one with some white flour and seasonings, and one with your sliced onions. You can slice your onions however you like. I slice them about 1/8-1/4" wide and then quarter the slice of whole onion so the pieces are only an inch or two long. (ya, ya...forgot the picture of that one...)
Take a small handful of onions at a time and dunk them in the egg. Lift them up and let any excess egg drip off. We don't want to deep fry clumps of egg here. Actually, that would probably taste good. Pretty much anything deep fried tastes good, but that's beside the point.
After they've had a dunk in the egg, then just toss them around in the flour mixture until everything is coated. This is where you can personalize these little bits of yumminess. The recipe here is the most basic one, add seasonings to your heart's delight.
After they've had a dunk in the egg, then just toss them around in the flour mixture until everything is coated. This is where you can personalize these little bits of yumminess. The recipe here is the most basic one, add seasonings to your heart's delight.
The next step is to pop them in a pot of hot oil, for just a couple of minutes. Take them out when they're golden brown and let them drain on some paper towels. Now eat one warm. And if no one's looking, bust out the ranch dressing and give it a dip. Just to be naughty.
Let them cool to room temp and then you can use them on salads (they'd be seriously awesome on this salad), to top casseroles, on burgers or sandwiches, or just to snack on!
Now here is the actual recipe!
6 oz onion slices (1 large onion)
1 egg
1 Tbs milk
3/4 C flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
vegetable oil for frying
Heat 2 inches of oil to 350 degrees. Make sure to use a pot with sides (as opposed to a skillet style pan) so the oil doesn't boil over when you add the onions). Working with a handful of onions at a time, dip in egg mixture and let excess drip off. Then dredge in flour and lightly toss to coat. Place onions in hot oil and cook until golden brown. Remove and place on folded paper towels to absorb oil. Repeat process until all onions are fried.
Yield: About 4 C of shoestring onions. Note that this is a lot! If you're not going to use extra for snacking, you may want to half the recipe.
Pumpkin Spice Ice Cream Sandwiches
Doesn't that sounds yummy, especially with Fall upon us?! I got this recipe from ourbestbites.com I really like their website, lots and lots of yummy treats! Here's a direct link to this recipe: Pumpkin Spice Ice Cream Sandwiches.
Cake Mix Cookies (for Ice Cream Sandwiches)
1 cake mix
1/2 c. shortening
2 eggs
Cake Mix Cookies (for Ice Cream Sandwiches)
1 cake mix
1/2 c. shortening
2 eggs
Preheat oven to 350. Combine cake mix, shortening and eggs. The dough will be VERY stiff. Drop by tablespoonful onto cookie sheet and bake for 5-7 minutes. You want them slightly underdone because if you're making ice cream sandwiches, you're going to freeze them and you want them to still be soft when they're frozen. Also, I let mine cool completely on the cookie sheet instead of transferring them to a wire rack because they're so soft that they break and fall through the wire.
Cookies
Follow instructions for Cake Mix cookies, using a "Spice Cake" flavored mix. Use a cookie scoop so you make sure to get uniform cookies. Before cooking, use the bottom of a glass sprayed with cooking spray to flatten the cookies (they'll be better frozen if you flatten them). Under cook them. This is important! You want them very soft, otherwise they'll get rock hard in the freezer. Cold crunchy cookies are not good. Frozen, soft, doughy cookies? Good.
Cookies
Follow instructions for Cake Mix cookies, using a "Spice Cake" flavored mix. Use a cookie scoop so you make sure to get uniform cookies. Before cooking, use the bottom of a glass sprayed with cooking spray to flatten the cookies (they'll be better frozen if you flatten them). Under cook them. This is important! You want them very soft, otherwise they'll get rock hard in the freezer. Cold crunchy cookies are not good. Frozen, soft, doughy cookies? Good.
Easy Pumpkin Spice Ice Cream (no-cook!)
2 C Heavy Cream
1 C Whole Milk (vit D milk)
1 C canned pumpkin
2 t vanilla extract
3/4 C Brown Sugar
1 t cinnamon
1/8 t ground ginger
1/8 t nutmeg
Make sure all liquid ingredients are very cold.
Place brown sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Stir with a whisk to combine. (Doing this helps the spices to distribute better in the mixture). Add cream, milk, pumpkin, and vanilla. Stir with a whisk until the brown sugar is dissolved. How do you know if the brown sugar is dissolved? Stick your finger in there and then taste it! You shouldn't be able to feel any of the granules on your tongue.
If you have time, chill the mixture for a few hours in the fridge before putting in your ice cream maker. If you don't have time, or you're just dying to eat it, take the plunge and just make it right now. It's okay. I do it all the time. Process according to the manufacturers instructions. When finished, transfer to an airtight container and place in freezer to firm up.
Making the Sandwiches
Okay, making ice cream sandwiches is a fine art. I know you're thinking I'm nuts because how hard is it to put some ice cream between 2 cookies?? Hard enough that people mess it up all the time. Ya, I'm talking to you- the one who had crunchy cookies that when frozen almost broke my front tooth. Or maybe I'm talking to you- the one who had super soft ice cream so when I bit down on the cookies it all smooshed out. Or perhaps you- the one with a too high cookie-to-ice cream-ratio, which made the ice cream liquid before the cookies were thawed enough to bite through.
2 C Heavy Cream
1 C Whole Milk (vit D milk)
1 C canned pumpkin
2 t vanilla extract
3/4 C Brown Sugar
1 t cinnamon
1/8 t ground ginger
1/8 t nutmeg
Make sure all liquid ingredients are very cold.
Place brown sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Stir with a whisk to combine. (Doing this helps the spices to distribute better in the mixture). Add cream, milk, pumpkin, and vanilla. Stir with a whisk until the brown sugar is dissolved. How do you know if the brown sugar is dissolved? Stick your finger in there and then taste it! You shouldn't be able to feel any of the granules on your tongue.
If you have time, chill the mixture for a few hours in the fridge before putting in your ice cream maker. If you don't have time, or you're just dying to eat it, take the plunge and just make it right now. It's okay. I do it all the time. Process according to the manufacturers instructions. When finished, transfer to an airtight container and place in freezer to firm up.
Making the Sandwiches
Okay, making ice cream sandwiches is a fine art. I know you're thinking I'm nuts because how hard is it to put some ice cream between 2 cookies?? Hard enough that people mess it up all the time. Ya, I'm talking to you- the one who had crunchy cookies that when frozen almost broke my front tooth. Or maybe I'm talking to you- the one who had super soft ice cream so when I bit down on the cookies it all smooshed out. Or perhaps you- the one with a too high cookie-to-ice cream-ratio, which made the ice cream liquid before the cookies were thawed enough to bite through.
The perfect ice cream sandwich needs to have the perfect balance of the perfect consistency of both the cookie and the ice cream.
Making these ahead takes a little more effort, but the extra steps help with a great finished product.
1. Make your cookies. The most important step is to under cook the cookies. More undercooked than you think you want them. Even if they're "doughy" they'll be a great consistency when frozen. Cook them so they're just done around the edges.
2. Let them cool completely and then pop them in the freezer for a bit to help them firm up. This way, they won't fall apart when you're smashing your sandwiches together.
3. Make your ice cream and place it in the freezer to harden. Don't let it freeze all the way, just a couple of hours or until it's a good scooping consistency, but still soft enough to smash. And if you do end up freezing your ice cream all the way, that's really okay too. Just let it sit at room temp until it's soft enough to scoop.
4. Take your cookies and place a spoonful of jarred caramel sauce on each cookie. Don't spread it around. It will spread on its own when you smash the cookie together.
5. Use a cookie scooper to get nice, even sized ice cream scoops. Place another cookie on top (you can caramel both sides, or just one- up to you.)
6. Place on a plate/cookie sheet/whatever in a single layer and place in the freezer immediately. If you're making a bunch of sandwiches, put them in the freezer as you go so they don't melt on your counter! Wait until they harden completely (overnight) before putting them in an air tight container or ziplock bag.
When you want to eat them, just let them sit at room temp for about 5 minutes to let them soften a bit and they'll be perfect!
Making these ahead takes a little more effort, but the extra steps help with a great finished product.
1. Make your cookies. The most important step is to under cook the cookies. More undercooked than you think you want them. Even if they're "doughy" they'll be a great consistency when frozen. Cook them so they're just done around the edges.
2. Let them cool completely and then pop them in the freezer for a bit to help them firm up. This way, they won't fall apart when you're smashing your sandwiches together.
3. Make your ice cream and place it in the freezer to harden. Don't let it freeze all the way, just a couple of hours or until it's a good scooping consistency, but still soft enough to smash. And if you do end up freezing your ice cream all the way, that's really okay too. Just let it sit at room temp until it's soft enough to scoop.
4. Take your cookies and place a spoonful of jarred caramel sauce on each cookie. Don't spread it around. It will spread on its own when you smash the cookie together.
5. Use a cookie scooper to get nice, even sized ice cream scoops. Place another cookie on top (you can caramel both sides, or just one- up to you.)
6. Place on a plate/cookie sheet/whatever in a single layer and place in the freezer immediately. If you're making a bunch of sandwiches, put them in the freezer as you go so they don't melt on your counter! Wait until they harden completely (overnight) before putting them in an air tight container or ziplock bag.
When you want to eat them, just let them sit at room temp for about 5 minutes to let them soften a bit and they'll be perfect!
Tuesday, September 21, 2010
Buttermilk Cinnamon Rolls with Cream Cheese Glaze
from melskitchencafe.com
Makes 12 rolls
Rolls:
¾ cup buttermilk, warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)
6 tablespoons butter, melted and cooled
3 large eggs
4 ¼ cups (21 ¼ ounces) flour
¼ cup (1 ¾ ounces) sugar
2 ¼ teaspoons instant yeast
1 ¼ teaspoons salt
Filling:
1/2 cup (1 stick) butter, softened to room temperature
1 cup brown sugar
2 teaspoons cinnamon
Glaze (or use the delicious cream cheese frosting from this recipe):
1 ½ cups (6 ounces) confectioners sugar
2 ounces cream cheese, softened
3 tablespoons buttermilk or milk
½ teaspoon vanilla extract
For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips. (See this tutorial for a visual.)
Place the dough in a large, lightly oiled bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.
Meanwhile, lightly grease a 9X13-inch baking dish (if doubling the recipe, I’ve found using a large rimmed baking sheet, 11X17-inches, works great). In a small bowl, mix the brown sugar and cinnamon together. Set aside.
When the dough is ready, turn it out onto a lightly floured counter (I use my trusty roul’pat for this step) and press it into a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the softened butter over the rectangle, using an offset spatula or rubber spatula. Sprinkle on the brown sugar mixture, leaving a 1/2-inch border along the top and bottom edges. Lightly use the palms of your hands to press the brown sugar mixture into the butter, adhering it to the dough.
Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Gently stretch the log to be 18 inches in length with an even diameter all the way throughout and pat the ends to even them up.
Using a serrated knife, slice the log into 12 evenly sized rolls (or more if you like your rolls thinner). Arrange the rolls cut side down on the prepared baking pan and cover with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.
Bake at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through but not overly browned.
While the rolls are baking, mix the softened cream cheese and buttermilk together until smooth. Add the vanilla and mix. Whisk in the confectioner’s sugar. Add additional milk or buttermilk one teaspoon at a time until desired glaze consistency is reached. It should be thick yet pourable. Drizzle the warm rolls with the glaze.
*Note: to make these rolls ahead of time, once the rolls are formed and placed on the baking sheet, immediately cover them with lightly greased plastic wrap and refrigerate them; do not let them rise. Refrigerate overnight, up to 16 hours. Let the rolls sit at room temperature, covered, until they have doubled in size about 3-4 hours and then uncover and bake as directed. The rolls can also be frozen at the same point as mentioned above (cover with a layer of greased plastic wrap and a top layer of tin foil). They will need to sit at room temperature for 9-11 hours to defrost and rise before baking.
Other cream cheese frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk
Combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency.
Makes 12 rolls
Rolls:
¾ cup buttermilk, warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)
6 tablespoons butter, melted and cooled
3 large eggs
4 ¼ cups (21 ¼ ounces) flour
¼ cup (1 ¾ ounces) sugar
2 ¼ teaspoons instant yeast
1 ¼ teaspoons salt
Filling:
1/2 cup (1 stick) butter, softened to room temperature
1 cup brown sugar
2 teaspoons cinnamon
Glaze (or use the delicious cream cheese frosting from this recipe):
1 ½ cups (6 ounces) confectioners sugar
2 ounces cream cheese, softened
3 tablespoons buttermilk or milk
½ teaspoon vanilla extract
For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips. (See this tutorial for a visual.)
Place the dough in a large, lightly oiled bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.
Meanwhile, lightly grease a 9X13-inch baking dish (if doubling the recipe, I’ve found using a large rimmed baking sheet, 11X17-inches, works great). In a small bowl, mix the brown sugar and cinnamon together. Set aside.
When the dough is ready, turn it out onto a lightly floured counter (I use my trusty roul’pat for this step) and press it into a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the softened butter over the rectangle, using an offset spatula or rubber spatula. Sprinkle on the brown sugar mixture, leaving a 1/2-inch border along the top and bottom edges. Lightly use the palms of your hands to press the brown sugar mixture into the butter, adhering it to the dough.
Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Gently stretch the log to be 18 inches in length with an even diameter all the way throughout and pat the ends to even them up.
Using a serrated knife, slice the log into 12 evenly sized rolls (or more if you like your rolls thinner). Arrange the rolls cut side down on the prepared baking pan and cover with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.
Bake at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through but not overly browned.
While the rolls are baking, mix the softened cream cheese and buttermilk together until smooth. Add the vanilla and mix. Whisk in the confectioner’s sugar. Add additional milk or buttermilk one teaspoon at a time until desired glaze consistency is reached. It should be thick yet pourable. Drizzle the warm rolls with the glaze.
*Note: to make these rolls ahead of time, once the rolls are formed and placed on the baking sheet, immediately cover them with lightly greased plastic wrap and refrigerate them; do not let them rise. Refrigerate overnight, up to 16 hours. Let the rolls sit at room temperature, covered, until they have doubled in size about 3-4 hours and then uncover and bake as directed. The rolls can also be frozen at the same point as mentioned above (cover with a layer of greased plastic wrap and a top layer of tin foil). They will need to sit at room temperature for 9-11 hours to defrost and rise before baking.
Other cream cheese frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk
Combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency.
Kansas City Sue’s Chicken {Slow Cooker}
I found this recipe at melskitchencafe.com I have a lot of her recipes bookmarked. They all look so yummy!
Kansas City Sue's Chicken {Slow Cooker}
*Serves 6-ish
4-6 boneless, skinless chicken breasts
2 tablespoons butter or olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 onion, diced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 cup low-sodium beef broth
In a large skillet, heat the butter/olive oil. Season the chicken breasts with salt and pepper, and cook them for 1-2 minutes on each side, until nicely browned, but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the slow cooker and cook on low for 6 hours. Serve with rice or noodles.
Mel's Notes:
* The chicken cooks up with quite a lot of juicy sauce. I prefer lightly draining the sauce and serving it on the side so that it isn’t so “soupy” as we are dishing it up over our rice. Serve it as you please!
Kansas City Sue's Chicken {Slow Cooker}
*Serves 6-ish
4-6 boneless, skinless chicken breasts
2 tablespoons butter or olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 onion, diced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 cup low-sodium beef broth
In a large skillet, heat the butter/olive oil. Season the chicken breasts with salt and pepper, and cook them for 1-2 minutes on each side, until nicely browned, but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the slow cooker and cook on low for 6 hours. Serve with rice or noodles.
Mel's Notes:
* The chicken cooks up with quite a lot of juicy sauce. I prefer lightly draining the sauce and serving it on the side so that it isn’t so “soupy” as we are dishing it up over our rice. Serve it as you please!
*I served it over brown rice with a green salad and steamed peas on the side. Simplicity and deliciousness at it’s best.
Updated Review - It was sweet. I liked it but not loved it. However, I'm not always one to like sweet meat. The next day I had in a quesadilla and that was good also. We will have this again, I'm sure.
Chili's Monterey Chicken
I have tried this recipe and we love it! I left the recipe as is, but we use Sweet Baby Ray's BBQ sauce and use only bacon bits and no chives.
1 boneless skinless Chicken Breast
2 tsp. Barbeque Sauce (she recommends Bull’s Eye)
2 slices of well crisped Bacon
1/4 C. mixture of Monterey Jack and Sharp Cheddar Cheese
chopped tomatoes
chives
Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Cook chicken breast in a skillet on the stove until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.
1 boneless skinless Chicken Breast
2 tsp. Barbeque Sauce (she recommends Bull’s Eye)
2 slices of well crisped Bacon
1/4 C. mixture of Monterey Jack and Sharp Cheddar Cheese
chopped tomatoes
chives
Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Cook chicken breast in a skillet on the stove until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.
BYU Famous Mint Brownies
Another recipe from Good Things Utah
by: Jenny Stanger- Brigham Young University Cougars Cookbook
Preheat the oven to 350 degrees.
In a large bowl, prepare the brownie mix according to package directions, once the mix is combined thoroughly, add the walnuts and then spread batter in a 9 x 13 pan. Bake according to package directions.
To make the mint frosting combine the butter, salt, corn syrup and powdered sugar. beat until smooth and creamy. Add the mint extract and food coloring. mix in and then add the milk gradually until the frosting is a little more runny than cake frosting.
Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of the freezer and carefully add a layer of chocolate frosting over top.
by: Jenny Stanger- Brigham Young University Cougars Cookbook
- 1 (20 oz) box brownie mix
- 1 cup chopped walnuts
- 12 oz chocolate frosting
- mint frosting
- 5 tbsp butter, softened
- dash of salt
- 1 tbsp light corn syrup
- 2 1/3 cups powdered sugar
- ½ tsp mint extract
- blue food coloring
- 3 tbsp milk
Preheat the oven to 350 degrees.
In a large bowl, prepare the brownie mix according to package directions, once the mix is combined thoroughly, add the walnuts and then spread batter in a 9 x 13 pan. Bake according to package directions.
To make the mint frosting combine the butter, salt, corn syrup and powdered sugar. beat until smooth and creamy. Add the mint extract and food coloring. mix in and then add the milk gradually until the frosting is a little more runny than cake frosting.
Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of the freezer and carefully add a layer of chocolate frosting over top.
Creole Seasoned Roast Chicken
I saw this on Good Things Utah and they showed the creole seasoning mixture on the segment, so I don't know what its not in the recipe. However, you can watch the segment on here.
Preheat oven to 350 degrees. Mix butter and 2 T creole seasoning and Mix well. Stuff the chicken under the skin with the butter/creole mixture. Rub Chicken with oil on both sides and season with remaining creole seasoning on both sides. Roast in the oven until done at 160 degrees.
- Whole Chicken (split in half)
- 1 Stick Butter (softened)
- 4 T Creole Seasoning
- 1 T Olive Oil
Preheat oven to 350 degrees. Mix butter and 2 T creole seasoning and Mix well. Stuff the chicken under the skin with the butter/creole mixture. Rub Chicken with oil on both sides and season with remaining creole seasoning on both sides. Roast in the oven until done at 160 degrees.
Friday, September 17, 2010
Fresh Market Stuffed Chicken Breasts with Orange-Sage Sauce
Saw this on Good Things Utah
Fresh Market Stuffed Chicken Breasts with Orange-Sage Sauce
Cut pocket into side of chicken breasts being careful not to cut through. Flatten breasts between 2 sheets of plastic wrap with a meat mallet or a handy rolling pin until even thickness.
Stuff each chicken breast with 1 slice of cheese and several slices of apple. Close with toothpicks. Season with salt and pepper, then lightly coat with flour. Warm olive oil & butter in non-stick skillet then add chicken and chopped sage; sauté 5-6 minutes turning once. Continue cooking until juices run clear & breasts are nicely browned. Serve with a drizzle of
Orange-Sage Sauce
Fresh Market Stuffed Chicken Breasts with Orange-Sage Sauce
- 6 boneless, skinless chicken breasts
- slices of melting cheese (Muenster, Havarti, smoked Gouda or Provolone)
- 1-2 small Gala apples thinly sliced
- Salt & Pepper
- ¼ cup flour
- 1 Tbsp. olive oil and butter
- 15 Fresh sage leaves, roughly chopped
Cut pocket into side of chicken breasts being careful not to cut through. Flatten breasts between 2 sheets of plastic wrap with a meat mallet or a handy rolling pin until even thickness.
Stuff each chicken breast with 1 slice of cheese and several slices of apple. Close with toothpicks. Season with salt and pepper, then lightly coat with flour. Warm olive oil & butter in non-stick skillet then add chicken and chopped sage; sauté 5-6 minutes turning once. Continue cooking until juices run clear & breasts are nicely browned. Serve with a drizzle of
Orange-Sage Sauce
- 2½ Tbsp. orange juice
- 3 Tbsp. chicken broth
- 1½ Tbsp. butter
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