1 cup peanut butter
1 cup sugar
1 egg
mix all ingredients together, roll into balls and drop onto cookie sheets. flatten each ball with a fork (you can even dip the fork in sugar for some extra sweetness on top), and bake for 8-10 minutes at 350 degrees.
Friday, March 30, 2012
Graham crackers
ingredients:
2 cups whole wheat flour
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup butter, melted
1/2 cup honey
directions:
1. mix dry ingredients together and set aside.
2. in a separate bowl mix together the melted butter and the honey.
3. add honey/butter mixture to dry ingredients, stir until combined.
4. drop mixture onto cookie sheet and roll out, making sure the edges reach the sides of the cookie sheet.
5. bake for 8-10 minutes at 400 degrees, cut quickly once out of the oven.
tips: i used a glass to roll the mixture once it was on the cookie sheet. my cookie sheet was 10.5x15.5 inches, though i probably could have used a larger sheet and rolled them thinner since they puff up in the oven. it really just depends on what you want though. and i poked holes with a fork just for looks, you don't have to do that. :)
From www.feelinglovesome.blogspot.com
2 cups whole wheat flour
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup butter, melted
1/2 cup honey
directions:
1. mix dry ingredients together and set aside.
2. in a separate bowl mix together the melted butter and the honey.
3. add honey/butter mixture to dry ingredients, stir until combined.
4. drop mixture onto cookie sheet and roll out, making sure the edges reach the sides of the cookie sheet.
5. bake for 8-10 minutes at 400 degrees, cut quickly once out of the oven.
tips: i used a glass to roll the mixture once it was on the cookie sheet. my cookie sheet was 10.5x15.5 inches, though i probably could have used a larger sheet and rolled them thinner since they puff up in the oven. it really just depends on what you want though. and i poked holes with a fork just for looks, you don't have to do that. :)
From www.feelinglovesome.blogspot.com
Cheesy crackers
ingredients:
1 cup whole wheat flour
5 tbsp cold butter, cut
4 oz or 1 1/2 cups grated cheese
directions:
1. combine all ingredients into a food processor and blend until mixed thoroughly (i had to add a few tablespoons of water to get the right texture. you want it to be like a bread dough.) if you don't have a food processor just mix by hand, but make sure to cut the butter into the flour and get that mixed really well before adding the cheese.
2. roll dough into a log and cut into thin slices with dental floss or thread, or roll out and cut out with cookie cutters.
3. bake 8-14 minutes (depending on how soft or crunchy you want them) at 350 degrees.
From www.Feelinglovesome.blogspot.com
1 cup whole wheat flour
5 tbsp cold butter, cut
4 oz or 1 1/2 cups grated cheese
directions:
1. combine all ingredients into a food processor and blend until mixed thoroughly (i had to add a few tablespoons of water to get the right texture. you want it to be like a bread dough.) if you don't have a food processor just mix by hand, but make sure to cut the butter into the flour and get that mixed really well before adding the cheese.
2. roll dough into a log and cut into thin slices with dental floss or thread, or roll out and cut out with cookie cutters.
3. bake 8-14 minutes (depending on how soft or crunchy you want them) at 350 degrees.
From www.Feelinglovesome.blogspot.com
Monday, March 26, 2012
Ranch dip
4 ounces 1/3-less-fat cream cheese, softened
3 tablespoons nonfat buttermilk
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh dill
1/2 teaspoon minced fresh garlic
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Combine cream cheese and buttermilk in a small bowl, stirring with a whisk until blended. Stir in remaining ingredients.
Phoebe Wu, Cooking Light
APRIL 2012
3 tablespoons nonfat buttermilk
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh dill
1/2 teaspoon minced fresh garlic
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Combine cream cheese and buttermilk in a small bowl, stirring with a whisk until blended. Stir in remaining ingredients.
Phoebe Wu, Cooking Light
APRIL 2012
Saturday, March 24, 2012
Cheesy quinoa bites
Cheesy Quinoa Bites
Makes ~28 bites
2 cups cooked quinoa
2 large eggs
1 cup shredded carrot
2 stalks green onion, diced
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/2 cup grated Parmesan cheese
2 Tbs all-purpose flour
1/2 tsp seasoning salt
1/4 tsp freshly ground pepper
1. Preheat oven to 350 degrees.
2. Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
4. Bake for 15-20 minutes.
*The dipping sauce pictured is Kraft's Light Honey Dijon salad dressing*
Makes ~28 bites
2 cups cooked quinoa
2 large eggs
1 cup shredded carrot
2 stalks green onion, diced
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/2 cup grated Parmesan cheese
2 Tbs all-purpose flour
1/2 tsp seasoning salt
1/4 tsp freshly ground pepper
1. Preheat oven to 350 degrees.
2. Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
4. Bake for 15-20 minutes.
*The dipping sauce pictured is Kraft's Light Honey Dijon salad dressing*
Michele's Chicken Shiskabobs.
2 pounds chicken
1/2 cup freshly squeezed orange juice
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 TB finely shredded orange peel
salt if needed
multi colored peppers and onions
I use pineapple if I have it, but I was out yesterday
From http://fourtimesthefun.blogspot.com/
1/2 cup freshly squeezed orange juice
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 TB finely shredded orange peel
salt if needed
multi colored peppers and onions
I use pineapple if I have it, but I was out yesterday
From http://fourtimesthefun.blogspot.com/
Friday, March 23, 2012
Carrot slaw
1/2 cup chopped pecans
1 egg white
1/4 cup sugar
1/4 cup melted butter
Spray pie tin with cooking spray. Add pecans. Toast for 5 minutes at 325 degrees
While toasting beat egg white until stiff. Fold in sugar then pecans out df the oven. Pour melted butter into pan. Fold pecan mixture into melted butter. Bake at 325 degrees uncovered for 10 minutes. Stir. Bake additional 10 minutes. Stir. Bake additional 10 minutes. Stir. (total of 30 minutes). Remove and spread on waxed paper. Cool at least 2 minutes and separate into small chunks. Let cool completely
2 cups thawed frozen peas
3 cups shredded carrots
1/4 cups chopped green onions
1/8 cup chopped parsley
1/8 tsp grated nutmeg
1/2 tsp salt
1/2 tsp pepper
Lightly cook peas. mix remaining ingredients
1/4 cup white sugar
1/2 cup mayo
1 tbsp cider vinegar
Whisk until smooth
Add dressing to carrots mix well. Add drained and dried peas to top of carrots and dressing. Refrigerate until serving. Toss Lilly and add pecans.
1 egg white
1/4 cup sugar
1/4 cup melted butter
Spray pie tin with cooking spray. Add pecans. Toast for 5 minutes at 325 degrees
While toasting beat egg white until stiff. Fold in sugar then pecans out df the oven. Pour melted butter into pan. Fold pecan mixture into melted butter. Bake at 325 degrees uncovered for 10 minutes. Stir. Bake additional 10 minutes. Stir. Bake additional 10 minutes. Stir. (total of 30 minutes). Remove and spread on waxed paper. Cool at least 2 minutes and separate into small chunks. Let cool completely
2 cups thawed frozen peas
3 cups shredded carrots
1/4 cups chopped green onions
1/8 cup chopped parsley
1/8 tsp grated nutmeg
1/2 tsp salt
1/2 tsp pepper
Lightly cook peas. mix remaining ingredients
1/4 cup white sugar
1/2 cup mayo
1 tbsp cider vinegar
Whisk until smooth
Add dressing to carrots mix well. Add drained and dried peas to top of carrots and dressing. Refrigerate until serving. Toss Lilly and add pecans.
Cheese and green chilies biscuits
3 1/2 cups flour
1 tsp salt
2 tsp cream of tartar
1 tsp baking powder
1 tsp baking soda
1/2 cup softened butter
1 cup sharp shredded cheese
1 can diced green chilies-drained and dried
2 large beaten eggs
1 cup sour cream
1/2 cup milk
1/2 cup shredded cheddar cheese
Mix flour, tartar, powder and soda. Cut in butter. Stir in cheese and chilies. Add eggs and sour cream. Mix everything together. Add milk until combined. Drop by rounded tablespoons onto baking sheets. Sprinkle with remaining cheese. Bake at 425 for 12 to 14 minutes. Cool for 5 minutes
Adapted from cinnamon roll murder by Joanne fluke
1 tsp salt
2 tsp cream of tartar
1 tsp baking powder
1 tsp baking soda
1/2 cup softened butter
1 cup sharp shredded cheese
1 can diced green chilies-drained and dried
2 large beaten eggs
1 cup sour cream
1/2 cup milk
1/2 cup shredded cheddar cheese
Mix flour, tartar, powder and soda. Cut in butter. Stir in cheese and chilies. Add eggs and sour cream. Mix everything together. Add milk until combined. Drop by rounded tablespoons onto baking sheets. Sprinkle with remaining cheese. Bake at 425 for 12 to 14 minutes. Cool for 5 minutes
Adapted from cinnamon roll murder by Joanne fluke
Janet's Texas jalapeño pimento cheese
8 oz mild cheddar cheese
16 oz sharp cheddar cheese
8 oz softened cream cheese
2 7oz jars of diced pimento, drained
12 oz jar roasted bell peppers, drained
1/4 cup (4 Tbsp) mayo
2 Tbsp Worcestershire sauce
1/2 cup pickled jalapeño pepper slices
Place cheeses into food processor (in batches if needed) process for 45 seconds (each batch). Place peppers, pimentos jalapeños, mayo and Worcestershire sauce into processor. Pulse 6 to 10 times until uniform pieces. Mix with cheeses. Refrigerate for up to 24 hours. Serve on crackers
Adapted from cinnamon roll murder by Joanne fluke
16 oz sharp cheddar cheese
8 oz softened cream cheese
2 7oz jars of diced pimento, drained
12 oz jar roasted bell peppers, drained
1/4 cup (4 Tbsp) mayo
2 Tbsp Worcestershire sauce
1/2 cup pickled jalapeño pepper slices
Place cheeses into food processor (in batches if needed) process for 45 seconds (each batch). Place peppers, pimentos jalapeños, mayo and Worcestershire sauce into processor. Pulse 6 to 10 times until uniform pieces. Mix with cheeses. Refrigerate for up to 24 hours. Serve on crackers
Adapted from cinnamon roll murder by Joanne fluke
Piggy Chicken
1 to 1 1/2 lbs chicken tenders
8 oz cream cheese
2 Tbsp chopped chives
1/3 cup chopped onions
Salt and pepper
1 lb regular sized bacon
Pound chicken thin. Mix chives and onion into the cream cheese. Spread cream cheese onto chicken tenders. Sprinkle additional chives, salt and pepper onto cheese. Roll chicken and wrap with slice of bacon. Place onto cookie sheet at least 1 inch surrounding each roll. Bake at 375 for 25 minutes. Turn oven to 425 and crisp for additional 5 minutes.
Adapted from cinnamon roll murder by Joanne fluke.
8 oz cream cheese
2 Tbsp chopped chives
1/3 cup chopped onions
Salt and pepper
1 lb regular sized bacon
Pound chicken thin. Mix chives and onion into the cream cheese. Spread cream cheese onto chicken tenders. Sprinkle additional chives, salt and pepper onto cheese. Roll chicken and wrap with slice of bacon. Place onto cookie sheet at least 1 inch surrounding each roll. Bake at 375 for 25 minutes. Turn oven to 425 and crisp for additional 5 minutes.
Adapted from cinnamon roll murder by Joanne fluke.
Thursday, March 22, 2012
Cheesecake cookies
Cheesecake Cookies
adapted from: April W.
(Printable Recipe)
Cookie:
1 c. unsalted butter, softened
4 oz. cream cheese, softened
1 c. sugar
1 egg
1 tsp. grated lemon zest
1 Tbl. fresh lemon juice
2 1/4 c. all-purpose flour
1 tsp. baking powder
pinch of salt
1/2 c. graham cracker crumbs
Filling:
4 oz. cream cheese, softened
1/2 tsp. grated lemon zest
1 egg yolk
1 Tbl. milk
2 Tbl. sugar
For the cookies: Cream together the butter, cream cheese and sugar. Add the egg, lemon zest and lemon juice. Combine the flour, baking powder and salt and mix into the creamed mixture. Combine thoroughly. Chill dough for one hour. To make the filling: Combine cream cheese, lemon zest, egg yolk, milk and sugar; beat until smooth and creamy. Refrigerate until ready to use. When dough is chilled, roll into small balls. Roll balls in graham cracker crumbs and place on lightly greased cookie sheet. Indent the top of the cookies using your clean thumb. Fill cookies with about 1/2 tsp. or so of the filling. Bake at 350 degrees for 18-20 minutes. Yield: about 3 dozen cookies.
adapted from: April W.
(Printable Recipe)
Cookie:
1 c. unsalted butter, softened
4 oz. cream cheese, softened
1 c. sugar
1 egg
1 tsp. grated lemon zest
1 Tbl. fresh lemon juice
2 1/4 c. all-purpose flour
1 tsp. baking powder
pinch of salt
1/2 c. graham cracker crumbs
Filling:
4 oz. cream cheese, softened
1/2 tsp. grated lemon zest
1 egg yolk
1 Tbl. milk
2 Tbl. sugar
For the cookies: Cream together the butter, cream cheese and sugar. Add the egg, lemon zest and lemon juice. Combine the flour, baking powder and salt and mix into the creamed mixture. Combine thoroughly. Chill dough for one hour. To make the filling: Combine cream cheese, lemon zest, egg yolk, milk and sugar; beat until smooth and creamy. Refrigerate until ready to use. When dough is chilled, roll into small balls. Roll balls in graham cracker crumbs and place on lightly greased cookie sheet. Indent the top of the cookies using your clean thumb. Fill cookies with about 1/2 tsp. or so of the filling. Bake at 350 degrees for 18-20 minutes. Yield: about 3 dozen cookies.
Tuesday, March 20, 2012
Hamburger bake
Heat oven to 400 degrees
1 lb ground beef
1 small onion chopped
1 can cheddar cheese condensed soup
1 cup frozen veggies
1/4 cup milk
1/2 tsp salt
1/2 cup butter
3/4 cup milk
1 3/4 cup flour
2 1/2 tsp baking powder
1 tsp salt
2cups shredded cheddar cheese
Brown ground beef and onions. Add soup, milk, veggies and salt. Remove from heat. Melt butter with milk. Mix flour, baking powder and salt. Add butter and milk until moistened and combined. Grease 9x13 Pyrex dish with Pam or butter. Press crust into pan. Pour mixture over top and top with grated cheese
Bake at 400 degrees for 30 minutes. Cool for 10 minutes before serving
From Cinnamon Roll Murder by Joanne Fluke
1 lb ground beef
1 small onion chopped
1 can cheddar cheese condensed soup
1 cup frozen veggies
1/4 cup milk
1/2 tsp salt
1/2 cup butter
3/4 cup milk
1 3/4 cup flour
2 1/2 tsp baking powder
1 tsp salt
2cups shredded cheddar cheese
Brown ground beef and onions. Add soup, milk, veggies and salt. Remove from heat. Melt butter with milk. Mix flour, baking powder and salt. Add butter and milk until moistened and combined. Grease 9x13 Pyrex dish with Pam or butter. Press crust into pan. Pour mixture over top and top with grated cheese
Bake at 400 degrees for 30 minutes. Cool for 10 minutes before serving
From Cinnamon Roll Murder by Joanne Fluke
Cheesy chicken bacon broccoli & rice casserole
Cheesy Chicken, Bacon, Broccoli & Rice Cass.
adapted from: What's Cookin' Chicago (from ATK)
(Printable Recipe)
4 c. cooked rice
3-4 chicken tenders, cooked and shredded
2 c. broccoli florets, steamed
4 slices bacon
1-2 Tbl. bacon grease
1/4 onion, finely chopped
3-4 Tbl. flour
1 (14 oz.) can low-sodium chicken broth
1/2 c. half-and-half
2 Tbl. Dijon mustard
1 1/2 c. Parmesan cheese, grated
1/2 c. Cheddar cheese, grated, opt.
J
Cook bacon in a large skillet over medium heat until crisp. Remove bacon and discard all but 1 or 2 Tablespoons of the grease. Add chopped onion and saute a few minutes. Gradually add flour and whisk until a thick paste forms. Whisk in chicken broth, half-and-half and Dijon and stir until thickened. Stir in cheese until melted. Layer rice, shredded chicken and broccoli in a 8x8 casserole dish. Pour cheese sauce over the top. Crumble bacon and sprinkle over the top. Bake at 350 degrees for 10-15 minutes or until heated through.
adapted from: What's Cookin' Chicago (from ATK)
(Printable Recipe)
4 c. cooked rice
3-4 chicken tenders, cooked and shredded
2 c. broccoli florets, steamed
4 slices bacon
1-2 Tbl. bacon grease
1/4 onion, finely chopped
3-4 Tbl. flour
1 (14 oz.) can low-sodium chicken broth
1/2 c. half-and-half
2 Tbl. Dijon mustard
1 1/2 c. Parmesan cheese, grated
1/2 c. Cheddar cheese, grated, opt.
J
Cook bacon in a large skillet over medium heat until crisp. Remove bacon and discard all but 1 or 2 Tablespoons of the grease. Add chopped onion and saute a few minutes. Gradually add flour and whisk until a thick paste forms. Whisk in chicken broth, half-and-half and Dijon and stir until thickened. Stir in cheese until melted. Layer rice, shredded chicken and broccoli in a 8x8 casserole dish. Pour cheese sauce over the top. Crumble bacon and sprinkle over the top. Bake at 350 degrees for 10-15 minutes or until heated through.
Taco pasta
Taco Pasta
adapted from: Fake Ginger
(Printable Recipe)
1 Lb. ground turkey or beef
1 pkg. taco seasoning
1 can mild Rotel (diced tomatoes with green chiles)
3 - 4 c. water or low-sodium beef broth
1 1/2 - 2 c. small pasta
2 Tbl. butter
2-3 Tbl. flour
1 c. milk
1 1/2 c. Cheddar cheese, grated
salt and pepper, to taste
chopped cilantro, for garnish, opt.
Brown ground meat in large saucepan over medium heat. Add taco seasoning, undrained Rotel, water or beef broth and uncooked pasta. Reduce heat and cover. Simmer 12-14 minutes or until pasta is tender, stirring occasionally. If the liquid has all been absorbed and the pasta is still not done, add more liquid. In a separate saucepan, melt butter; add flour and stir until a thick paste forms. Cook a few minutes to allow the flour flavor to cook out, stirring occasionally. Slowly whisk in milk and stir until thickened. Remove from heat and stir in the grated cheese until smooth. Season with salt and pepper. Pour sauce mixture into pasta and stir to combine. Cook a few minutes or until reaches desired thickness. Garnish with cilantro, if desired. Serves 4.
adapted from: Fake Ginger
(Printable Recipe)
1 Lb. ground turkey or beef
1 pkg. taco seasoning
1 can mild Rotel (diced tomatoes with green chiles)
3 - 4 c. water or low-sodium beef broth
1 1/2 - 2 c. small pasta
2 Tbl. butter
2-3 Tbl. flour
1 c. milk
1 1/2 c. Cheddar cheese, grated
salt and pepper, to taste
chopped cilantro, for garnish, opt.
Brown ground meat in large saucepan over medium heat. Add taco seasoning, undrained Rotel, water or beef broth and uncooked pasta. Reduce heat and cover. Simmer 12-14 minutes or until pasta is tender, stirring occasionally. If the liquid has all been absorbed and the pasta is still not done, add more liquid. In a separate saucepan, melt butter; add flour and stir until a thick paste forms. Cook a few minutes to allow the flour flavor to cook out, stirring occasionally. Slowly whisk in milk and stir until thickened. Remove from heat and stir in the grated cheese until smooth. Season with salt and pepper. Pour sauce mixture into pasta and stir to combine. Cook a few minutes or until reaches desired thickness. Garnish with cilantro, if desired. Serves 4.
Chocolate chip cookies
Best EVER Chocolate Chip Cookies
adapted from: Anna Olson
(Printable Recipe)
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. sugar
1 egg
2 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
chocolate chips, as many as you like
Preheat oven to 350 degrees. Cream together butter, brown sugar and sugar until light and fluffy. Add the egg and vanilla and beat to combine. Combine the flour, cornstarch, baking soda and salt and add to wet ingredients. Mix to combine and stir in the chocolate chips. Chill dough for 30 minutes (optional). Use a small cookie scoop and drop dough onto a greased cookie sheet. Bake 8-10 minutes or until barely golden around the edges. The key is to NOT overbake.
If you want crispy cookies, omit the cornstarch and replace the baking soda with baking powder.
Jenn's Notes: I had read a lot of comments on these cookies and everyone loved them, but said the dough was a little crumbly. So, I added 2 tsp. of water just to get the dough to bind better (add just barely as much as needed or it will cause your cookie to be flat) and I did refrigerate the cookie dough. Other than that, I followed the recipe exactly and LOVED these cookies. Using a small ice cream scoop, I got 27 cookies and I baked them for 10 minutes (NO LONGER). They will look underdone, but they set up perfectly.
adapted from: Anna Olson
(Printable Recipe)
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. sugar
1 egg
2 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
chocolate chips, as many as you like
Preheat oven to 350 degrees. Cream together butter, brown sugar and sugar until light and fluffy. Add the egg and vanilla and beat to combine. Combine the flour, cornstarch, baking soda and salt and add to wet ingredients. Mix to combine and stir in the chocolate chips. Chill dough for 30 minutes (optional). Use a small cookie scoop and drop dough onto a greased cookie sheet. Bake 8-10 minutes or until barely golden around the edges. The key is to NOT overbake.
If you want crispy cookies, omit the cornstarch and replace the baking soda with baking powder.
Jenn's Notes: I had read a lot of comments on these cookies and everyone loved them, but said the dough was a little crumbly. So, I added 2 tsp. of water just to get the dough to bind better (add just barely as much as needed or it will cause your cookie to be flat) and I did refrigerate the cookie dough. Other than that, I followed the recipe exactly and LOVED these cookies. Using a small ice cream scoop, I got 27 cookies and I baked them for 10 minutes (NO LONGER). They will look underdone, but they set up perfectly.
Pineapple sheet cake
adapted from: Rush-Hour Recipes (submitted by Teresa Moore)
(Printable Recipe)
2 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
1 tsp. vanilla extract
2 eggs, beaten
20-oz can crushed pineapple
optional: chopped pecans
(I added a pinch of salt)
In a large bowl, combine flour, sugar, baking soda, vanilla, eggs and undrained pineapple. Mix well. Spread batter in a greased and floured 15''x10'' jelly-roll pan. Bake at 325 degrees for 30 minutes, until cake tests done with a toothpick. Spread with cream cheese frosting while still warm. Sprinkle with pecans, if desired. Cool; cut into squares. Makes 15-20 servings.
Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese, softened
1/2 c. margarine, softened
1 tsp. vanilla extract
1 c. powdered sugar (I used 3 cups)
Whip cream cheese and butter until light and fluffy. Add vanilla and mix to combine. Gradually add powdered sugar and beat until fluffy.
Jenn's Notes: I pureed my pineapple until it was completely smooth, because I didn't want any chunks in my cake. I used a 9''x13'' cake pan and I baked it for 38 minutes. I didn't realize the recipe said to spread the frosting on the cake while it's warm until just now, as I was typing the recipe! So, I was thinking it was supposed to be a frosting, that is why I added a lot more powdered sugar!
(Printable Recipe)
2 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
1 tsp. vanilla extract
2 eggs, beaten
20-oz can crushed pineapple
optional: chopped pecans
(I added a pinch of salt)
In a large bowl, combine flour, sugar, baking soda, vanilla, eggs and undrained pineapple. Mix well. Spread batter in a greased and floured 15''x10'' jelly-roll pan. Bake at 325 degrees for 30 minutes, until cake tests done with a toothpick. Spread with cream cheese frosting while still warm. Sprinkle with pecans, if desired. Cool; cut into squares. Makes 15-20 servings.
Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese, softened
1/2 c. margarine, softened
1 tsp. vanilla extract
1 c. powdered sugar (I used 3 cups)
Whip cream cheese and butter until light and fluffy. Add vanilla and mix to combine. Gradually add powdered sugar and beat until fluffy.
Jenn's Notes: I pureed my pineapple until it was completely smooth, because I didn't want any chunks in my cake. I used a 9''x13'' cake pan and I baked it for 38 minutes. I didn't realize the recipe said to spread the frosting on the cake while it's warm until just now, as I was typing the recipe! So, I was thinking it was supposed to be a frosting, that is why I added a lot more powdered sugar!
Easy microwave caramels
Super Easy Microwave Caramels
adapted from: A Pretty Cool Life
(Printable Recipe)
5 Tbl. butter
1/2 c. light corn syrup
1/2 c. sugar
1/2 c. packed light brown sugar
4 oz. sweetened condensed milk (about 1/4 cup + 2 Tbl.)
Put all ingredients in a large microwave safe bowl. Microwave for 6 minutes, stirring every 2 minutes. Spray an 8''x8'' dish with cooking spray and pour mixture in. Let cool and cut. Wrap in wax paper.
adapted from: A Pretty Cool Life
(Printable Recipe)
5 Tbl. butter
1/2 c. light corn syrup
1/2 c. sugar
1/2 c. packed light brown sugar
4 oz. sweetened condensed milk (about 1/4 cup + 2 Tbl.)
Put all ingredients in a large microwave safe bowl. Microwave for 6 minutes, stirring every 2 minutes. Spray an 8''x8'' dish with cooking spray and pour mixture in. Let cool and cut. Wrap in wax paper.
Honey sesame chicken
Honey Sesame Chicken
adapted from: Six Sister's Stuff
(Printable Recipe)
4 boneless, skinless chicken breasts
pepper
1 cup honey
1/2 c. soy sauce
1/2 c. diced onion
1/4 c. ketchup
2 Tbl. vegetable oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
4 tsp. cornstarch dissolved in 6 Tbl. water
sesame seeds
Season both sides of chicken with a little pepper. Put in crock pot. In a small bowl combine honey, soy sauce, onion, ketchup, oil, garlic and red pepper flakes. Pour over chicken. Cook on low 3-4 hours or on high 1 1/2 - 2 1/2 hours or until chicken is cooked through. Remove chicken from crockpot, leave sauce. Add cornstarch mixture; stir to combine. Replace lid and cook sauce on high for 10 more minutes or until slightly thickened. Cut chicken into bite size pieces and then return to pot and toss with sauce before serving. Serve over rice or noodles and sprinkle with sesame seeds. Serves 4 - 5
adapted from: Six Sister's Stuff
(Printable Recipe)
4 boneless, skinless chicken breasts
pepper
1 cup honey
1/2 c. soy sauce
1/2 c. diced onion
1/4 c. ketchup
2 Tbl. vegetable oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
4 tsp. cornstarch dissolved in 6 Tbl. water
sesame seeds
Season both sides of chicken with a little pepper. Put in crock pot. In a small bowl combine honey, soy sauce, onion, ketchup, oil, garlic and red pepper flakes. Pour over chicken. Cook on low 3-4 hours or on high 1 1/2 - 2 1/2 hours or until chicken is cooked through. Remove chicken from crockpot, leave sauce. Add cornstarch mixture; stir to combine. Replace lid and cook sauce on high for 10 more minutes or until slightly thickened. Cut chicken into bite size pieces and then return to pot and toss with sauce before serving. Serve over rice or noodles and sprinkle with sesame seeds. Serves 4 - 5
Thursday, March 8, 2012
Lentil chili
Ingredients:
1 onion, chopped
1 tsp. cumin
10 c. water
1 lb. dry lentils
2 tsp. salt
2 c. salsa
29 oz. canned tomatoes, crushed
1 lb. ground beef
1 tsp. chili powder
Brown ground beef with the onion, drain. Add lentils and water. Simmer 1 1/2 hours. Add remaining ingredients and simmer for 15 minutes.
Variations: Omit meat and double the amount of lentils for a vegetarian dish. Serve over rice. Top with cheese and/or sour cream.
1 onion, chopped
1 tsp. cumin
10 c. water
1 lb. dry lentils
2 tsp. salt
2 c. salsa
29 oz. canned tomatoes, crushed
1 lb. ground beef
1 tsp. chili powder
Brown ground beef with the onion, drain. Add lentils and water. Simmer 1 1/2 hours. Add remaining ingredients and simmer for 15 minutes.
Variations: Omit meat and double the amount of lentils for a vegetarian dish. Serve over rice. Top with cheese and/or sour cream.
Cheesy chili Mac
Cheesy Chili Mac
adapted from: Tracey's Culinary Adv. (from Cook's)
(Printable Recipe)
1 Lb. ground beef or turkey
1/2 onion, minced
3 cloves garlic, minced
1 Tbl. chili powder
1 Tbl. ground cumin
1 Tbl. brown sugar
salt and pepper
2 c. water
1 (15 oz.) can tomato sauce
8 oz. elbow mac (about 2 cups)
1 1/2 - 2 c. Mexican cheese blend
corn, opt.
black beans, opt.
chopped cilantro, for garnish
Heat large skillet over medium heat; add the ground meat and cook until browned. A few minutes before the meat is done, add the minced onion. Add the garlic and cook for 30 seconds. Add the chili powder, cumin and brown sugar. Season with salt and pepper. Add the water and tomato sauce; stir well to combine. If adding the corn and beans, add now. Add the uncooked noodles, cover pan and cook until noodles are done, stirring occasionally to prevent the noodles from sticking to the bottom of the pan. Don't be afraid of adding a little extra water if needed. Turn off heat and add the cheese; stir to melt. Garnish with chopped cilantro.
adapted from: Tracey's Culinary Adv. (from Cook's)
(Printable Recipe)
1 Lb. ground beef or turkey
1/2 onion, minced
3 cloves garlic, minced
1 Tbl. chili powder
1 Tbl. ground cumin
1 Tbl. brown sugar
salt and pepper
2 c. water
1 (15 oz.) can tomato sauce
8 oz. elbow mac (about 2 cups)
1 1/2 - 2 c. Mexican cheese blend
corn, opt.
black beans, opt.
chopped cilantro, for garnish
Heat large skillet over medium heat; add the ground meat and cook until browned. A few minutes before the meat is done, add the minced onion. Add the garlic and cook for 30 seconds. Add the chili powder, cumin and brown sugar. Season with salt and pepper. Add the water and tomato sauce; stir well to combine. If adding the corn and beans, add now. Add the uncooked noodles, cover pan and cook until noodles are done, stirring occasionally to prevent the noodles from sticking to the bottom of the pan. Don't be afraid of adding a little extra water if needed. Turn off heat and add the cheese; stir to melt. Garnish with chopped cilantro.
Baked potato soup
Ingredients:
2-3 large baking potatoes
5-6 strips of thick-sliced bacon
3 cloves garlic, minced
1/2 medium onion, diced
3 Tbsp. flour
1 tsp. salt
1 tsp. dried parsley
1/2 tsp. pepper
3 cups homemade chicken broth
Shredded cheddar cheese
Directions:
1. Bake the potatoes however you wish. (This particular time I just washed them, poked holes in them and put them in the crockpot on low for 5 hours. It was really easy.) When they are cooked, peel and cube them.
2. Cook the bacon however you wish. I love bacon, but I don’t like how it permeates my house with that smoky smell for a day or more after making it. I’ve discovered that if I lay the bacon in a single layer in a large baking dish and broil it for 10-15 minutes (turning once) the residual smell is very little and there is almost no smoke to deal with. So do whatever works for you, but be sure to save the drippings when you take the bacon out. Set the bacon aside to cool. When it can be handled, crumble it.
3. Put 2-3 Tbsp. of the drippings from the bacon in a large pot. Sauté the garlic and onions in the bacon drippings. Stir in the flour, salt, pepper, and parsley. Add broth. Bring to a boil and boil, stirring, for 2-3 minutes. Add the potatoes and reduce to simmer. If desired, smash some of the potatoes slightly with a fork or potato masher.
4. Serve hot. Garnish with crumbled bacon and shredded cheese.
Taco soup
Tasty Tuesday - Taco Soup
Here is another one of the few meals that Buddy loves and will actually eat seconds of. It is also really tasty on a cold rainy day!
Ingredients:
1 lb hamburger
1 can stewed tomatoes, undrained
Corn (I use approx. 2 cups of frozen, but you can also use canned)
1 can kidney beans, drained
1 can tomato sauce
1 pkg (1/4 cup) taco seasoning
2 beef bouillon cubes
1 can pinto beans, undrained
Brown the hamburger in a large pot. Add remaining ingredients and let it simmer for a while. Or you can put the browned hamburger and everything else into the crock pot and cook on low for a few hours. Serve with sour cream, shredded cheese, and crushed tortillas
Here is another one of the few meals that Buddy loves and will actually eat seconds of. It is also really tasty on a cold rainy day!
Ingredients:
1 lb hamburger
1 can stewed tomatoes, undrained
Corn (I use approx. 2 cups of frozen, but you can also use canned)
1 can kidney beans, drained
1 can tomato sauce
1 pkg (1/4 cup) taco seasoning
2 beef bouillon cubes
1 can pinto beans, undrained
Brown the hamburger in a large pot. Add remaining ingredients and let it simmer for a while. Or you can put the browned hamburger and everything else into the crock pot and cook on low for a few hours. Serve with sour cream, shredded cheese, and crushed tortillas
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