Sunday, June 28, 2009
I am still cooking my dinner's every night which makes me so happy but I wish I could post them b/c they have all been turning out so well but w/our situation at the lake and lack of loading pic's onto my computer kind of prohibits that. I might try to at least post a recipe w/out a picture if it's too good not to share!
Thanks again and I hope to be able to post soon but probably not back to normal until Summer is over!
Saturday, June 20, 2009
Check it out and let me know what you think!
Friday, June 19, 2009
1/2 cup butter, softened
3/4 cup white sugar
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended.
Press dough into an ungreased pizza pan.
Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
Arrange desired fruit on top of filling, and chill.
Note: This is great for feeding a large crowd or making with kids. The kids can decorate the pizza, as shown here.
Tuesday, May 12, 2009
2lbs Mac-a-roni noodles (Elbow)
2lbs Mild cheddar cheese
1/2 cup butter (1 stick)
Cook time: 1hr Serves: 8-12 Prep time: 30 min
Pre-heat oven to 350*
Follow directions on the bag to boil the noodles while
noodles are boiling cut the cheese into cubes, and slice
the whole stick of butter into thin slices. Once noodles
are done drain water and set aside. Spray a large casserole
dish with non-stick pam. Now it's time to layer.
First, dump half the noodles in the dish.
Second, lay half the stick of butter over top the noodles.
Third, layer half the cubed cheese on top. Fourth, sprinkle
salt and pepper to your own taste. Then repeat! Once your
done pour milk into the dish. Pour milk until you can just
barely see it through the noodles.
Serve with fruit jello
1 large box jello of your choice
1 can fruit cocktail
Follow jello directions after you finish the jello before
you put it in the fridge add the draind fruit cocktail. Then put
in fridge to thicken for about 4 hours.
Wednesday, May 6, 2009
Most moms can probably relate to this... Lately I have been having a hard time getting Gavin to eat vegetables. ANY vegetables. So I've tried some sneaky recipes where you put veggie puree in food. Like cauliflower puree in scrambled eggs or mac & cheese. It worked pretty good in the mac & cheese, but the scrambled eggs were not so good (in our opinion)! I am going to try a few more of those recipes and pick our favorites, but in the meantime I found this recipe for creamed corn and wanted to share it with you all because we loved it! At the top it says, "Our take on this classic is subtly flavored and every bit as creamy as the full-fat original." I've had creamed corn before and I wasn't a huge fan. I don't know what's different about this recipe, but it was really good. I didn't grow up on creamed corn so this might be elementary for some of you, but it was new to me!
3 cups fresh corn kernels (I used two 15.25 oz. cans of corn)
3/4 cup low-fat milk
1 tablespoon cornstarch
1/4 teaspoon salt
Place 2 cups corn, milk, cornstarch and salt in a blender; blend until smooth. Transfer the puree to a medium saucepan, and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes.
Thursday, April 30, 2009
By Annette Adams
(This is my childhood friend’s mom & they gave this recipe to me at my bridal shower! It is my all time favorite chicken enchilada recipe.)
Mix together for the sauce:
- 2 Cans Cream of Chicken Soup
- 1 Pint Sour Cream
Mix together for the filling:
- 2 Cups Chicken Pieces (canned chicken works great-drained)
- 2 (4 oz.) Cans Mushrooms (drained)
- 1 (4 oz.) Can Green Chillies
- 1 Cup Chopped Onion
- 1 tsp. Chili Powder
- ½ tsp. Garlic Powder
- ½ tsp. Salt
- ¼ tsp. Pepper
- ½ Cup of the Sauce
Spread 8-10 flour tortillas with filling. Roll and place seam side down in a 9 X 13 inch pan. Pour remainder of sauce over enchiladas and sprinkle with grated cheddar cheese. Bake, uncovered at 450° for about 20 minutes, or until heated through. Enjoy!
Saturday, April 25, 2009
Prep time: 5 min Cook time: 40 min
2 boxes of Enchilada HP
Follow directions on the back of the HP box. In a large sauce pan brown hamburger while browning drain your canned corn, and beans. (rinse beans) When you get to cover and let simmer, add all canned ingredients to the simmering pan. In the HP box is a packet with the word topping written on it, keep that put to the side until the end. Stir occasionally till ingredients thicken. (appoximatley 30 to 40 minutes) Remove from heat and add topping to the mixture. Let stand for a couple minutes.
Serve with tortilla chips, cheese and sour cream.
(For additional flavor add 2tbls taco seasoning while pan is simmering this is optional.)
This is such an easy simple meal that is done in no time, and so so yummy! Let me know what you think!
8 ounces uncooked lasagna noodles
Serves 8 - 10
Cook meats, onion and garlic in large skillet over medium-high heat until meat is brown, stirring to seperate meat. Drain drippings from skillet.
Add tomatoes w/juice, tomato paste, basil & marjoram. Reduce heat to low. Cover; simmer 15 minutes, stirring often. Stir in mushrooms; set aside.
Preheat oven to 375 degrees. Beat eggs in large bowl; add cottage cheese, ricotta cheese, 1/2 cup Parmesan cheese, parsley, salt & pepper. Mix well.
Place half the noodles in bottom of greased 13X9-inch baking pan. Spread half the cottage cheese mixture over noodles, then half the meat mixture, half the chedder cheese & half the mozzarella cheese. Repeat layers one more time in same order. Sprinkle w/remaining 1/4 cup Parmesan cheese on top of dish.
Bake lasagna 40 - 45 minutes or until bubbly. Let stand 10 minutes before cutting.
Wednesday, April 22, 2009
Homemade Seasoned French Fries
adapted from the Better Homes & Garden Cook Book
Serves 4 - 6
4 medium baking potatoes, 6-8 ounces each (I used red baking potatoes)
Cooking oil or shortening for deep-fat frying
Salt or seasoned salt (optional)
Using a slotted spoon, carefully remove french fries from hot oil; drain on paper towels. If desired, sprinkle w/salt or seasoned salt. Keep french fries warm in a 300 degree oven while frying remaining potatoes.
That's it, that's all there is to it!!! So why not save money and make them homemade when they taste way better than store bought!!! That's my new motto :) To add more kick you could sprinkle w/pepper as well or melt cheese on them for cheese fries! There's so many options why not try! ~
Monday, April 20, 2009
5 egg yolks
1/3 cup sugar
2 cups heavy cream
1 vanilla bean
fresh fruit (optional)
powdered sugar (optional)
Preheat oven to 325. Whisk egg yolks & sugar in a medium bowl until smooth. Cut vanilla bean in half down the center & scrape the inside seeds/granules w/a knife & add to the heavy cream. In a saucepan bring the cream to a light boil (just right when you start seeing little bubbles in the cream). Pour cream into eggs & sugar mixture gradually (not all at once) constantly whisking.
Set 6 ramekins into a 9x11 glass casserole dish. Pour very hot water into the glass dish so the ramekins are sitting in the water (about 2 cups of hot water). Pour mixture evenly into ramekins so there all equal amounts. Let sit for 1 minute, then put into oven for about 30 - 35 minutes or until cream is set.
Cream is set when it's mostly firm. Allow ramekins to sit in water dish out of the oven for a couple minutes or until firm, remove ramekins from water dish onto a cooling rack and cool to room temperature. Place in refrigerator for at least 4 hours or overnight.
Just before serving add a thin layer of sugar to the top & torch until golden brown. (I've heard another way to brown if you don't have a kitchen torch is to put your oven on broil and put them in until sugar is golden or dark brown.) Serve Immediately.
It's also good to top w/your favorite fresh fruit either on the Creme Brulee itself or on the side if you put your ramekin on a plate. Then top w/powdered sugar. Just a fun finishing touch to a delicious dessert! Good luck and if anyone tries it comment on it and let me know your thoughts!
Sunday, April 19, 2009
Wash (do not peel) zucchini. Slice in circles. Beat eggs and milk together in bowl. In a separate bowl mix bread crumbs, crushed garlic, cheese, salt, and pepper. Dip zucchini in egg mixture and then in bread crumb mixture coating both sides well. Heat oil in a large frying pan and fry zucchini until golden brown. Lay on paper towels to absorb oil. Enjoy!
Friday, April 17, 2009
I'm posting this mainly b/c it's so quick and simple for lunches! I don't always really do much for lunch but I found this and it looked really yummy so I had to make it! It is really good and super easy to make!
Colorful Chicken Croissants
adapted from The Taste of Home "the busy family cookbook"
1/4 cup diced celery
1/4 cup golden raisens
1/4 cup dried cranberries
1/4 cup sliced almonds
3/4 cup mayonnaise (I used miracle whip-yum)
2 tablespoons chopped red onion
1/4 teaspoon pepper
1/4 teaspoon salt, optional
2 cups cubed cooked chicken breast
4 croissants, split
In a medium bowl, combine the first seven ingredients & salt if desired. Stir in the chicken. Spoon about 1/2 cup into each croissant.
Thursday, April 16, 2009
Wednesday, April 15, 2009
I wanted to do a recipe blog now for a while but always thought why... when I don't even keep up w/my personal one but I was talking to Randi (my sister-in-law/best friend :) xoxo) and we well she came up w/a great idea! To do one together w/multiple other friends or whoever would want to contribute so then if we don't post all the time we wouldn't feel guilty b/c hopefully other people will be posting as well so it should be updated often!!
So there you have it, the reason behind this fun new blog! I personally have been LOVING this cooking thing and making new recipes every night! I can't believe I've actually kept it up too. Usually I go through spurts w/cooking but I think I found my niche! I've cooked a homemade meal every night for a month now (except maybe once and while we were on vacation of course) and I'm loving every minute of it!
I always got stressed out over it b/c I wouldn't pre-plan my meals so at 3 or 4 I'm trying to figure out what to do for dinner and trust me that NEVER works and if it does it won't for long! So I finally figured out that if you plan each morning or what I have done lately is plan per week you'll get it made and love doing it! So each Monday I plan my menu for the week that way I know what I need to go get at the store for that week! Sometimes I don't have the time and I just do it each morning but have dinner planned for that night by 10 or 11am and it's perfect b/c it gives me plenty of time to thaw out meat or even put it in a crockpot or marinade, it's so wonderful and I hope I can help anyone out there that struggles w/dinner's like I have always done my whole life and now have found a way to LOVE it! I even attempt desserts too and I've decided I'm definitely better at cooking than baking but I still do it b/c of course I love to eat especially dessert and it's fun to me too even if it doesn't always turn out the best! So enjoy this blog and I hope we get a lot of people that want to contribute to this and post their favorite successfull recipe's too! If your interested (and I or Randi know you) ;) than contact us and we'll make you an author so you can post your favorite recipes too!
Also please bare w/us on this too b/c I'm still trying to figure out exactly how to do a blog w/other authors so if anyone knows how really well let us know, I think I have it but not sure yet!