Thursday, February 26, 2009
Tuesday, February 24, 2009
If you are making a cake or brownie mix, start by adding the wet ingredients first, then the dry mix won't stick to the bottom of the bowl. (Polly taught me that one!)
Sunday, February 22, 2009
1 cup crisco
2 cups splenda
1 teaspoon vanilla
2 teaspoons soda (dissolved)
4 cups flour
1 cup diet sprite ( i use those little half cans)
1 cup almonds (or other nut)
cream the crisco, splenda, eggs, vanilla. add the mushy bananas. dissolve the soda in a bit of water and add. add the diet sprite, and then add the flour. mix the nuts in last.
make sure you really grease up those bread pans. this is sticky stuff. for me, this made 2 bigger loafs and 2 smaller loafs. bake at 375 for 45-50 minutes, depending on the loaf size.
banana bread is my kids favorite. i usually fill a couple of loaf pans, then i will add chocolate chips to the rest of the batter for the kids. we treat it just like a yummy cookie. this recipe freezes really well, so if you have a lot of bananas, you can easily double it. i had about 12 black bananas that i pulled out of my freezer for just this occasion.
you can make this a full sugar recipe by using regular old white sugar and a cup of regular soda. it tastes the same. probably only better.
Wednesday, February 18, 2009
1 large package brownie mix (or homemade)
1 3/4 cups cold milk
2 (3.3 ounce) packages instant white chocolate pudding mix (I've used vanilla too)
4 teaspoons instant coffee granules (I use decaf)
2 tablespoons warm water
2 cups frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered toffee bars, chopped (Skor is my favorite!)
Prepare brownies according to directions. Bake and cool. Cut into 1 inch cubes.
In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.
Tuesday, February 17, 2009
Saturday, February 14, 2009
This first recipe is from a friend of mine in the Fairborn Ward.
Oatmeal Chocolate Chip Cookies
▪ 1 cup shortening
▪ 3/4 cup brown sugar
▪ 3/4 cup white sugar
▪ 1 tsp vanilla
▪ 2 eggs (beaten)
▪ 1 tsp baking soda
▪ 1 tsp salt
▪ 1 1/2 cups all-purpose flour
▪ 2 cups oatmeal (not quick oats)
▪ 12 oz bag chocolate chips (or 10 oz bag mini M&Ms)
▪ 1 cup chopped pecans or walnuts (optional)
Preheat oven to 350 degrees. Cream together shortening and sugars. Add eggs and vanilla. Add flour, soda, salt, oats, chips and nuts. Stir until dry ingredients are just incorporated, but no more.
Place dough on cookie sheet in 1-inch balls (slightly flattened). (Twelve cookies will fit on a large cookie sheet.) Bake at 350 degrees for 10-12 minutes. They don’t brown up like normal chocolate chip cookies, so keep your eye on them!
The second recipe is one my mom had in her recipe box which is credited to Martha, her sister (and aunt to half the contributors on this blog!) It is super-sweet, so you don't need to serve large pieces.
Martha’s Blueberry Cobbler
▪ 1 Tbsp cornstarch
▪ 1/4 cup granulated sugar
▪ 1/2 cup water
▪ 1 pkg. frozen blueberries
▪ 1 Tbsp margarine
▪ 1 Tbsp lemon juice
▪ 1 cup flour
▪ 1/2 cup sugar
▪ 1 1/2 tsp baking powder
▪ 1/2 tsp salt
▪ 1/2 cup milk
▪ 1/4 cup melted butter
Mix cornstarch, water and sugar with fruit. Cook till clear and slightly thick, add butter and lemon juice. Pour into a good deep dish. Sift dry ingredients, add milk and butter together; beat smooth. Spoon over fruit. Sprinkle 2 Tbsp sugar and 1/2 tsp nutmeg over batter. Bake at 350 degrees for 30 min. Serve with whipped cream.
Friday, February 13, 2009
my husband works at a job. he has the insurance. the insurance company is full of hippies who are trying to help us be "more healthy". in order to do that, they offer us this " premium rebate". a sweet $200. the husband did it last year, and we found out that for this year, i could do it too. what it involves is masochistic and sadistic challenges that include altering what you consume to be in line with "healthy alternatives".
now, the insurance people are mean. the first challenge included the words "cut out dessert" and "refined sugar". my two favorite things. so i've been coming up with alternative ways to help calm the sweet tooth monster.
since it is valentines day, and you simply cannot have a valentines day without sugar cookies, i found an alternative.
sugar free sugar cookies with cream cheese frosting
1 cup of splenda
1/2 cup butter
1/2 cup milk
1/2 teaspoon salt
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
the recipe that i use, just says to dump all this together. which sort of makes it lumpy. i like to cream the liquid and eggs and add the dry. i don't know if it makes much of a difference. it just makes me feel powerful and smart.
i know it is against reason, or tradition, but do not chill this dough. something quirky happens and the dough won't roll out well. i know, weird. i once used the splenda in frosting, and it was the same thing. it was really weird and stringy after i chilled it. so don't do it.
you roll this dough out to 1/3" thick. these are yummy soft sugar cookies. it totally depends on how thick you want them. i like them thick and puffy, but my sister in law, who's recipe this came from, really likes them thin. it's up to you.
cut them in your favorite shapes...bake at 350 for 8-9 minutes. again depending on how thick you rolled them.
cream cheese frosting
this is where the sugar free stuff became tricky. most of the stuff i could find online called for half splenda and half sugar. so i nixed that. i love a challenge. so i did a hybrid of a couple i found.
1 package cream cheese (warm to room temperature)
1/4 to 1/2 cup of butter ( depending on your taste. i used 1/4 cup)
1 teaspoon vanilla
2-3 teaspoons of agave nectar
it makes a really rich frosting, so you only need a bit. the agave nectar is so sweet, it almost tastes like corn syrup. and make sure you do refrigerate these cookies.
warning: unlike regular refined sugar, splenda will make you sick,if you eat too many. as in the-next-day-don't-wanna-leave-the-bathroom sick. i know it wasn't true when your parents told you when you were a kid, but it's so true now. so these cookies are really made to share, or at least not to eat the entire batch in one sitting. i promise. trust me.
Thursday, February 12, 2009
Tuesday, February 10, 2009
1/4 C. Zesty Italian Dressing
1/2 lb. boneless skinless chicken, chopped bite-size
1 can Stewed Tomatoes
1 C. Chicken Broth
1 Medium Zucchini, chopped
1/2 C. Elbow Macaroni, uncooked
1 tsp. dried basil leaves
1/2 C. shredded Mozzarella Cheese
1) HEAT Dressing in large saucepan on medium heat. 2)Add Chicken; cook 3 minutes, stirring once.3) Add tomatoes, broth, zucchini, macaroni, and basil. Bring to boil on High heat.4) Reduce heat to Medium; simmer 8 minutes or until macaroni is tender.5) Sprinkle with cheese when served.
Manicotti w/ Three Cheeses
12 Manicotti Shells
4 cups Shredded Mozzarella Cheese, divided
8 ounces Cream Cheese
1 jar Marinara Sauce
1/4 cup Grated Parmesan Cheese
1-Mix 3 Cups Mozzarella with Cream Cheese
2-Stuff each Manicotti (already cooked in boiling water)
3-Place in greased 9x13 baking dish
4-Spread Marinara Sauce over manicotti
5-Sprinkle remaining mozzarella over the top
6-Bake 15 @ 350
7-Take out and Sprinkle Parmesan on top
8-Bake for 10 minutes longer
2 1/2 to 3 cups Flour
2 Tbls Sugar
1 Pkg (2 1/4tsp) Yeast
1 tsp Salt
1 Cup Sour Cream
1/4 cup Water
3 Tbls Butter, divided
In large bowl, combine 1 and 1/2 cups flour, sugar, yeast, and salt. In a small saucepan, heat the sour cream, water and 2 Tbls butter; add to dry ingredients. Beat on medium for 2 minutes. Add egg and 1/2 cup flour; beat 2 more minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead 6-8 minutes. Place in a greased bowl. Cover and let rise until doubled, about 1 hour.
Punch down dough. Divide into 12 pieces. Shape each into a ball. Place in a greased baking pan. Cover and let rise until doubled, about 30 min.
Bake @ 375 for 25 minutes, until golden brown. Melt remaining Tbls butter; brush over rolls. Remove from pan to a wire rack...
Sunday, February 8, 2009
I finally got around to posting one of the soup recipes we like. I must give credit to tasteofhome.com for the picture. They used escarole, but I used spinach.
▪ 1 small onion, chopped
▪ 1 small carrot, sliced
▪ 1 tablespoon olive oil
▪ 2 cans (14-1/2 ounces each) chicken broth
▪ 1 cup water
▪ 3/4 teaspoon salt
▪ 1/4 teaspoon pepper
▪ 1 can (15 to 16 ounces) white kidney or great northern beans, rinsed and drained
▪ 2/3 cup uncooked small spiral pasta
▪ 3 cups thinly sliced fresh escarole or spinach
In a 2-qt. saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; heat through. Yield: 4 servings.
Saturday, February 7, 2009
what you need:
frozen hash browns. i use the walmart brand ( i know, major shock) and i think it's a little over a pound. lets face it, it's so much easier to use the frozen kind, rather than making your own. but if you must, 6-7 boiled potatoes will do the trick. just skin 'em and shred them.
butter. a stick will do. more if you like it greasy. less if you're on a diet. it's not a deal breaker, use what you are comfy with. i like to use real butter, but you can use margarine. in fact the actual recipe card i have calls for margarine. but with the all the butter/margarine hoopla, i just started using real butter, and i really can't go back.
cheese. usually chedder, but whatever floats your boat. i buy the big bags from sam's club. i don't use the whole thing. a couple of cups do the trick. some for the inside and some for the topping later.
can o' cream o' chicken. i know. i know. but really, it is the easiest way. and i'm all about easy. one can does the trick.
a cup of sour cream. (my one kid calls it whip cream, so that is what we call it here. but really, it's not) you can use plain yogurt if you wanna be healthy. although, you do know that these are not ever going to be healthy. i find the yogurt makes them a little tangy, and really soupy. so if you do use yogurt, use about 3/4 cup, instead of a full cup.
there is some optional stuff, like corn flakes for the top, or minced onion, or diced ham. really, you can do a lot with this.
so what you do:
i take the still frozen hash browns and dump them in a 9"x13" pan. and then i add a hand full or two, depending on how you like it, of cheese and mix around. nice and even. this is where you can add some diced ham, if you are feeling up to it. or the minced onion. or whatever you have lying around.
over on the stove, i combine the butter, the soup, and the sour cream. i like to melt the butter and mix all the creamy stuff up. i also try not to burn it, so i keep the temperature pretty low. i just cook it until it is melted and mixed together.
pour the soupy stuff over the frozen taters and mix. i usually top it with some cheese. if you want to use the corn flakes, now would be the time.
i cover mine with foil for the first 20 or so minutes at 350, just so i know it's heated through. and then uncover it and let it go for another 15-20 minutes, depending on how it's looking, at 400. they should be nice and bubbly and tan and ready for consumption.
funny enough, i had the hardest time trying to figure out if potato had an "e" in it. i didn't want everyone to think i was the next dan quayle for spelling a silly word wrong. so yes, it does have an "e" but only if you are using a lot of potatoes. otherwise keep your "e" to yourself.
Thursday, February 5, 2009
1 T. olive oil
2 med. onions, chopped
1 clove garlic, minced
2 (4 oz.) cans diced green chilies
4 chicken breasts, cooked and chopped or shredded
2 tsp. cumin
1/4 tsp. cayenne pepper
1 1/2 tsp. oregano
3 (15 oz.) cans white beans (DO NOT DRAIN)
5 c. chicken broth
3 c. grated Monterey Jack cheese
Broccoli Cheddar Soup (The kids' soup)
1 qt. water
2 c. diced potatoes
2 chicken bouillon cubes
1 c. diced onion
20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli
2 cans cream of chicken soup
1 lb. Velveeta or American cheese
Mix water, potatoes, bouillon, onion and broccoli together. Cook until done, about 20-30 minutes. Add soup and cheese. Simmer 15 minutes.
Creamy Sweet Potato Soup (My soup)
2 large sweet potato(es) 2 cup canned chicken broth, divided
1 Tbsp margarine 1 Tbsp all-purpose flour
1/4 tsp ground ginger 1 cup evaporated milk
1 Tbsp chopped pecans
Preheat oven to 400ºF.
Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.
Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans. Yields about 1 cup per serving.