Monday, December 27, 2010
Dinner was great, Serena did the meatballs, cooked the rice and the sauce and even got a compliment from dad on how good dinner was, the smile on her face at that moment was priceless!
Wednesday, December 22, 2010
This week they made on their own, Christmas Sugar Cookies and my favorite, Snicker-doodles. Krystal had also made by scratch on her own, the BEST cinnamon rolls, didn't get a pic, but I will next time.
Bringing your kids into the kitchen, not only gives you quality time together but can also help you share with them family recipes and even incorporate school lessons. My girls are home schooled and cooking makes addition and especially fractions fun.
Wednesday, December 15, 2010
1/4 cup ground cinnamon
2 Tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg (see note)
1/2 tsp ground cardamom (optional)
Combine all ingredients for desired mix and blend well. Store in a small, airtight container. Feel free to experiment with amounts to get a blend that works for you.
If using freshly ground nutmeg, you might want to cut back a little bit because the flavor can be quite strong. Since you're going to be storing the mix anyway, it is not crucial to use freshly ground here.
Tuesday, December 14, 2010
2 lg. carrots, grated
2 zucchini, grated
5 scallions, chopped
1/2 c. roasted sunflower seeds
1 tsp. minced garlic
1 tbsp. oil
1 ripe avocado, mashed
1 oz. salsa
1 tsp. fresh lemon juice
In a skillet, heat oil and saute garlic. Add onions, carrots, zucchini; cook
3-4 minutes. Add tofu and sunflower seeds. Cook 3 more minutes and remove
from heat. In a bowl, mash avocado, salsa and lemon together. Wrap scramble
and salsa in a whole tortilla.
Tuesday, December 7, 2010
2/3 cup cocoa powder
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/3 cups sugar
In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer the ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:
3/4 cup Vegetable Oil
2 tsp. Vinegar
1 tsp. Vanilla
2 cups Water
Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together.
Bake at 350ºF for 35 minutes. Frost as desired or serve sprinkled with powdered sugar, with fresh fruit on the side.
Sunday, December 5, 2010
2 pounds frozen hash browns, thawed and set aside
½ cup melted butter
2 teaspoons salt
1 cup chopped onion
2 cups shredded Cheddar cheese
1 pint sour cream
1 (10.75 ounce) can cream of mushroom soup
1 cup crushed cornflakes
Mix all (except first and last) ingredients together. Fold in
potatoes; put mixture in 13 x 9 –inch buttered baking dish.
Sprinkle top with crushed cornflakes; drizzle with a little extra
melted butter. Bake at 350 degrees for 45 minutes. Great dish to
take to pot lucks.
Wednesday, December 1, 2010
- 4 large seedless oranges
- 2 lemons
- 8 cups sugar
The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.
Recipe from: Barefoot Contessa - Food Network
Saturday, November 27, 2010
- 1 32-oz. Bag of frozen southern-style hash brown potatoes
- 1 lb. Of bacon cut into pieces, fried and drained
- 1/2 C. Diced onions
- 3/4 lb. Cheddar cheese, diced
- 1 dozen eggs
- 1 C. Milk
- 1/2 tsp. Dry mustard
- Salt and pepper to taste
DirectionsLayer the frozen potatoes, bacon, onions and cheese in the crockpot in three layers. Make the cheese the last layer.
Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture.
Cook on low for 10 to 12 hours
List of Ingredients
- 8 Tbsp (1 stick) unsalted butter
- 2 large onions, chopped
- 1 medium Granny Smith apple, chopped
- 1/2 cup chopped fresh parsley
- 1-1/2 tsp dried rosemary
- 1-1/2 tsp dried thyme
- 1-1/2 tsp dried marjoram
- 1-1/2 tsp crumbled sage
- 1-1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 12 packed cups 1-inch cubes of stale Italian or French bread (about 1 pound)
- 1-1/2 cups turkey or chicken stock, preferably homemade
- In a large , melt the butter over medium heat. Add the onions, celery and apple. Cook, stirring often, until the onions are softened, about 10 minutes. Remove from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt and pepper.
- In a large bowl, mix the bread cubes with the onion mixture. Tossing the bread cubes, add the turkey broth to moisten. Pack the stuffing lightly into a buttered 3-1/2-quart slow cooker.
- Cover and slow-cook on HIGH (300° F) for 1 hour. Reduce the heat to LOW (200° F) and slow-cook until heated through, 3 to 4 hours. (The slow cooker will keep the dressing at serving temperature for up to 3 hours.)
Makes 10 to 12 servings.
Friday, November 26, 2010
8 whole-wheat bread slices
3/4 cup Gruyere cheese -- shredded
1/4 cup chopped green onions
3 eggs -- slightly beaten
1 1/4 cups milk
1/4 cup mayonnaise
1/2 teaspoon Tabasco sauce
1/2 teaspoon ground basil -- * see note
1 dash salt
2 tomatoes -- sliced
* Use 1 tablespoon chopped fresh basil if preferred. Substitute Swiss cheese for
Gruyere if preferred.
1. Use a 9 x 9-inch pan or baking dish. Grease the pan with margarine.
Place 4 slices of the bread in the bottom of pan. Sprinkle with 1/2 cup of the
cheese and the green onions. Top with remain
ing bread slices.
2. Combine eggs, milk, mayonnaise, Tabasco, basil and salt in small bowl;
mix well. Pour the egg mixture over the bread; press so bread is covered
with the liquid.
3. Cover and refrigerate 30 minutes or longer.
4. Uncover and top with thin slices of tomatoes and sprinkle with the
remaining cheese. Bake in preheated 350-degree oven 30-35 minutes. It is done
when a knife inserted near center comes out cl
ean. Let stand 10-15 minutes before serving.
Wednesday, October 27, 2010
1 54 oz. can Bruce's Whole Yams
1-1/2 cup seedless grapes
3/4 cup sliced celery (1/2 inch slices)
6 tablespoons honey
2 cups pineapple chunks (drained)6 oranges (peeled, sectioned, seeded) 1
6 oz. cream cheese, softened
6 Tbsp. orange juice
3 cups pecans
In a large bowl, combine orange sections, Bruce's Yams, grapes, raisins,
celery, pineapple, and pecans. Blend cream cheese, honey and orange
juice in a second dish. Pour dressing over potato/fruit mixture and toss
to coat. Chill.
Monday, October 25, 2010
1 pound fresh broccoli, cut into bite size pieces
2 Tablespoons olive oil
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1 clove garlic, finely chopped
2 plum tomatoes, seeded, chopped
Heat 1 inch water to boiling in a skillet. Add broccoli, heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and set aside. In skillet, heat oil over medium heat. Stir in remaining ingredients. Cook for 1 to 2 minutes, stirring frequently, until hot. Remove skillet from heat, add broccoli and toss gently to coat.
Difficulty Level: 3
Ready In: > 5 hrs
1 pound boneless, skinless chicken breast halves
2 sweet potatoes, peeled and diced
2 apples, peeled and sliced
1 cup applesauce
1 1/2 cup chicken broth
1/2 teaspoon sage
1/2 teaspoon dried thyme leaves
1/2 teaspoon rosemary
Spray crock pot with cooking spray. Place chicken breasts in crockpot. Place sweet potatoes and apples over the top.
In a small bowl mix chicken broth, applesauce and spices. Pour over the chicken, potatoes and apples. Cook on low for 6 to 8 hours.
Meanwhile, prepare the wild rice as directed on package.
Serve chicken stew over the wild rice.
Wednesday, October 20, 2010
Tuesday, October 19, 2010
Tuesday, October 12, 2010
Saturday, October 9, 2010
• 30 oz chick peas, no salt, drained and rinsed
• 1/4 cup(s) tahini
• 1/3 cup(s) olive oil
• 2 lemon(s)
• 3 clove(s) garlic
• 1 tsp kosher salt
• 1 1/2 tsp cumin
1. Combine chick peas, tahini, 1/3 cup warm water, olive oil, juice of 1 lemon, garlic cloves, kosher salt and cumin in a food processor. Process until smooth and creamy.
2. Add more lemon juice and pepper to taste. Store covered in the fridge until ready to use.
YIELD 2-3 Cups
Friday, October 1, 2010
Instant Cocoa Mix
2 cups nonfat dry milk powder
1/2 cup lower-fat powdered nondairy creamer
1/2 cup unsweetened cocoa powder
10 packets Equal® or 1 Tablespoon Equal® Measure
3/4 teaspoon ground cinnamon (optional)
For cocoa mix, stir together milk powder, nondairy creamer, cocoa powder, Equal® and, if desired,
cinnamon. Cover and store in an airtight container.
For each serving, in a heat-proof mug add 3/4 cup boiling water to 1/3 cup cocoa mix; stir to dissolve.
Makes 2 2/3 cups mix, enough for 8 six-ounce servings.
* Prep: 10 min. + freezing
* 12 gummy spiders
* 1 vinyl glove
* 1 gallon tropical fruit punch, chilled
* 2 liters lemon-lime soda, chilled
* 1 quart raspberry sherbet
* Pour water into an ice cube tray; add a gummy spider to each of 12 compartments. Freeze for at least 4 hours. Fill glove with water; tie or seal and freeze for at least 4 hours.
* In a 7-qt. punch bowl, combine punch and soda. Add sherbet and ice cubes. Remove glove from hand-shaped ice; add to punch. Serve immediately. Yield: 32 servings (6 quarts).
Ghoul Punch published in Simple & Delicious September/October 2008, p37
Tip Creepy Cauldron:
To create a spooky scene at your Halloween party, purchase dry ice from your local grocery store's seafood department or ice supplier. Using tongs or thick gloves, place the dry ice in a watertight container; cover with water. Warm water will create more smoke, but it will disappear quickly. Cooler water will produce less dense smoke, but it will last longer. If the amount of smoke decreases during your party, add more dry ice and water.
Editor's Note: Do not handle dry ice with your bare hands. Use tongs or thick gloves. Keep dry ice out of the reach of children.
3 cups hot whole milk
4 teaspoons white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
6 ounces double-strength brewed coffee
3 tablespoons sweetened whipped cream
3 pinches pumpkin pie spice
1.Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice.
Thursday, September 9, 2010
6 (6-inch) flour tortillas
1 (4 serving) pkg. sugar free vanilla cook & serve pudding mix
3/4 cup water
1 1/2 cups cherries (or fruit of your choice), no sugar added, (frozen,
fresh or canned)
2-3 drops red food coloring
1/2 tsp. almond extract
1 tsp. cinnamon
1 Tb. confectioners sugar
Preheat oven to 350 degrees.
In medium saucepan combine pudding mix, water and cherries.
Cook over medium heat until thick.
Add red food coloring and almond extract.
Mix well to combine.
Remove from heat.
Spray a large cookie sheet or jelly roll pan with butter-flavored
Evenly divide cherry filling and place in center of each tortilla.
Fold one edge over filling; roll tightly to opposite side.
Place seam side down on cookie sheet.
Spray top of each with butter-flavored cooking spray.
Sprinkle with cinnamon.
Bake 10-12 minutes.
Quickly respray with butter-flavored cooking spray after baking 5 minutes.
Remove from oven and dust lightly with confectioners sugar.
Good served hot or cold.
Wednesday, August 18, 2010
- Peanut oil, for frying
- 3 large zucchini, cut into 1/2-inch rounds
- 1/2 cup all-purpose flour
- 1 1/2 cups panko bread crumbs
- 1/4 cup finely grated Parmesan
- 2 tablespoons finely chopped fresh parsley leaves
- 1/2 teaspoon red pepper flakes
- salt and freshly ground black pepper
- 3 eggs, lightly beaten
- 1/4 cup water
- 1 cup sour cream
- 2 tablespoons buttermilk
- 1 medium shallot, finely chopped
- 1 tablespoon chopped chives
- 1/4 teaspoon cayenne pepper
- Dash hot sauce
- Kosher salt and freshly ground black pepper
Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.
Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper. Serve alongside the zucchini.
For the sauce:
Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.
Source: Food Network - Down Home with the Neely's
Monday, July 12, 2010
* 1 1/4 cup ground chocolate wafers
* 1/4 cup ground hazelnuts
* 2 tbsp brown sugar
* 1/2 tsp hazelnut extract
* 3 tbsp melted unsalted butter
* 6 oz semisweet chocolate, chopped
* 4 tbsp unsalted butter
* 20 oz cream cheese, softened
* 2 eggs
* 3 egg yolks
* 1 cup sugar
* 1 tsp hazelnut extract
* 6 oz semisweet chocolate, chopped
* 1 tbsp Frangelica liquor
* 2 1/3 cup heavy whipping cream
* 1/2 cup sugar
* Garnish with chocolate curls
Mix crust ingredients together in bowl, press into bottom of spring form pan and place in preheated 350 degree oven for 6 minutes. Remove from oven and let cool. When cool, lightly grease inside of pan. In double boiler over simmering water melt chocolate and butter together, stirring until smooth then transfer to mixing bowl. Add cream cheese, eggs and yolks, sugar and hazelnut extract, beat until smooth and creamy, pour into spring form pan and place in hot oven to bake for 35 minutes or until set. Remove from oven and cool on wire rack.
When completely cool, cover and place in refrigerator. Topping: In double boiler over simmering water melt chocolate with Frangelica and 1/3 cup cream, stirring until smooth then let cool. Beat remaining 2 cups whipping cream in clean, metallic bowl until stiff peaks form, fold in cooled chocolate and sugar and transfer contents to pastry bag and decoratively pipe mousse in small circular peaks onto cheesecake. Garnish with chocolate curls, slice and serve.
Wednesday, June 23, 2010
* Prep: 40 min.
* Bake: 1 hour
* 3 whole chicken breasts, precooked, chopped in chunks (3/4-inch) or 4 cups chopped leftover chicken or turkey
* 6 cups diced unpeeled zucchini
* 1 cup diced onion
* 1 cup shredded carrots
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 carton (8 ounces) sour cream
* 1/8 teaspoon garlic powder
* 1 package chicken flavor stuffing mix
* 1/2 cup butter
* 1 cup (4 ounces) shredded cheddar cheese, optional
* Combine zucchini and onion in medium saucepan, add water to cover and bring to a boil. Boil for 5 minutes; drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini/onion and chicken; mix.
* Spread in greased 13-in. x 9-in. baking dish. For topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well. Sprinkle over casserole. Top with cheese if desired. Bake at 350° for 1 hour or until golden brown. Yield: 6-8 servings.
Saturday, May 15, 2010
Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium Tomatoes -- chopped
2 ounces Diced Green Chiles
1/3 cup Sliced Green Onions -- including tops
1 teaspoon Vegetable Oil
1 pound Chicken Breasts, no skin, no bone, R-T-C -- cut into 1-inch cubes
2 tablespoons Water
1 ounce Taco Seasoning Mix
8 large Flour Tortillas -- warmed to soften
In large bowl, combine tomatoes, chilies, and green onions; set aside. In large skillet, heat oil over medium-high heat; add chicken then cook about 2 minutes. Add water and taco seasoning; continue to cook until chicken is cooked through. Mix in tomato salsa mixture to skillet of seasoned chicken. Place 1/2-cup filling on each tortilla; roll up and wrap in plastic wrap. Refrigerate until ready to serve.
Per Serving (excluding unknown items): 326 Calories; 7g Fat (20.4% calories from fat); 20g Protein; 44g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 611mg Sodium.
Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
Saturday, May 1, 2010
2 T. soy sauce
1/2 t. ground ginger
1/2 t. garlic powder 4 pork loin chops
1/3 c. Italian-seasoned bread crumbs
1 t. paprika
Combine reserved pineapple juice, soy sauce, ginger and garlic powder in a
shallow bowl; add pork chops, turning once to coat. Marinate in the
refrigerator for at least 4 hours. Gently toss bread crumbs and paprika in a
pie plate; add pork chops, coating both sides. Arrange pork chops in an
ungreased shallow 13"x9" baking pan. Bake at 350 degrees for 25 minutes.
Turn pork chops; place one pineapple slice on each pork chop. Bake 25
additional minutes. Makes 4 servings.