Friday, December 11, 2009
Monday, November 30, 2009
Friday, November 20, 2009
Wednesday, November 18, 2009
Monday, November 16, 2009
Thursday, November 12, 2009
Apple Strudel Muffins
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon of ground cinnamon
1/2 cup butter, melted
1 cup white sugar
1 1/4 teaspoons vanilla
3 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1. Preheat oven to 375 degrees F. Grease two 12 cup muffin pans.
2. In a medium bowl, mix flour, baking powder, baking soda, salt and ground cinnamon.
3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pans.
4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
Wednesday, November 4, 2009
Monday, November 2, 2009
Sunday, August 30, 2009
Tuesday, August 4, 2009
Sunday, July 5, 2009
Wednesday, July 1, 2009
Monday, June 15, 2009
I found this great peanut butter cookie recipe on 'On my Menu', http://whatsonmymenu.blogspot.com/search/label/cookies , which also has many other great recipes. One of my hobbies is searching out for new recipes to try. I followed this cookies recipe (Peanut Butter Kiss Cookies) exactly how she has it, except I didn't put Hershey kisses on top of my cookies because I didn't have any on hand. When you pull up the page the Peanut Butter Kiss Cookie recipe is on, you may have to scroll down the page a recipe or two to find it.
Saturday, June 13, 2009
Wednesday, June 10, 2009
Friday, June 5, 2009
1 tablespoon yeast
1/2 teaspoon salt
5-6 cups flour
1 teaspoon vegetable oil
1 batch of tasty pizza sauce
3-4 cups of grated cheese of your choice (mozzarella, etc.)
Mix water, yeast and salt in a large bowl. Add 2 cups of flour and mix well. Add another 2 cups of flour and mix well. Add most of the fifth cup and knead on a floured surface, adding a little more flour at a time until dough no longer sticks to the counter and springs back when poked with your finger (or knead in electric mixer until dough no loner sticks to the inside of the bowl and springs back when poked with your finger). Brush the left over flour out of the bowl and spread the oil on the bottom and sides of the bowl. Place dough in oiled bowl and let the dough rise in a warm place until doubled. Once dough has doubled in size, divide dough into three equal balls. Roll out each ball of dough into desired size of pizza dough (usually about a half inch thick). Place each pizza dough onto prepared (prepared = sprinkle cornmeal out onto area where pizza dough will be placed or if you don't have cornmeal on hand, spray baking sheet or stoneware with non-stick cooking spray) baking sheet or pizza stoneware. Spread desired pizza sauce, cheese and toppings onto pizza dough and cook each pizza at 425 degrees F for about 15-20 minutes or until pizza is fully cooked and golden brown around the edge.
Tasty Pizza Sauce
15 oz. tomato sauce
1 tbsp. Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. seasoned salt (I have used regular salt)
1/2 tsp. dry onion or 2 tsp. finely chopped onion
1/4 tsp. sugar
Combine all ingredients together and mix well. Pour and spread on pizza crust. This makes enough for 2-3 pizzas.
So here are a couple more recipes I have posted on my blog for friends and family who are craving mouth-watering pizza!
Wednesday, May 27, 2009
1/2 cup Italian salad dressing (or 1/2 of a small bottle)
1 can cream of mushroom soup
4 oz. cream cheese
small amount of milk (I use the soup can 3/4 full of milk)
In skillet, brown chicken breasts in Italian salad dressing. Place chicken breasts into crock pot, including the drippings. In blender, combine cream of mushroom soup, cream cheese, and enough milk to make smooth consistency. Beat until smooth. Pour over chicken in crock pot. Cook all day on low. Serve over rice or noodles. (5-6 servings)
Friday, May 22, 2009
Saturday, May 16, 2009
Prepare cupcakes from a cake mix of your choice. I used a yellow cake mix for these cupcakes.
1/3 cup butter, softened
3 & 1/2 cups powdered sugar
1/4 cup milk
1 & 1/2 teaspoons vanilla extract
1. In a bowl beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well.
2. Slowly beat in the milk and vanilla extract. Slowly beat in remaining powdered sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food coloring, if desired.
"On the fifteenth of May, in the Jungle of Nool, In the heat of the day, in the cool of the pool,...".
Thursday, April 16, 2009
Tuesday, March 24, 2009
Pork Loin or Pork Roast
cook in crock pot on low for 7-9 hours in sauce until it pulls apart.
18 oz Coca-Cola Classic (do not use diet or generic)
1 C. sugar
1 7 oz. can chipotle chilies in ADOBO sauce (since you use the sauce and not the chilies, it is important that you get exactly that.)
1 tsp. dry ground mustard - heaping
1 tsp. minced garlic
Remove chilies from the can of adobo sauce. Rinse chilies with the coke to get all the sauce. Discard. Also rinse can with coke to get all remaining sauce. Put all ingredients in blender. Blend, pour over pork in crock pot. After cooking, pull apart with forks into bite size piececs. Leave in sauce while you serve it.
** I also added a few tablespoons of brown sugar, a tablespoon at a time, near the end of the pork being finished. Taste test for sweetness. :) **
** I bought the green salsa that had tomatillos and serano peppers in the ingredients instead and it tasted just like the Cafe Rio mild sauce.**
1 C. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 can (15 oz.) chicken broth (two chicken bouillon cubes with 2 cups of hot water)
1 1/4 C. water
2 Tbs. lime juice
2 tsp. granulated sugar
In a saucepan combine rice, butter, garlic, lime zest, chicken broth, and water. Bring to a biol. Cover, lower heat, and cook 15-20 min, stirring occasionally, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar, & cilantro. Pour over hot cooked rice.
1 can black beans with jalapenos and lime juice, rinsed and drained
1 1/3 C. tomato juice
2 cloves garlic, minced
1 tsp. ground cumin
2 Tbl. olive oil
1 1/2 tsp. salt
In a non-stick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice & salt. Continually stir until heated through.
Don't forget the mozzarella cheese. Put it all together in a tortilla and broil it in the oven until the cheese melts!
(I modified this recipe from Kaitlyn Lind, a good friend of mine.)
8 Flour Tortillas (burrito size)
3 Chicken Breasts, cooked and shredded
1 large can (29 oz.) of Green Chile Enchilada Sauce (mild)
Place desired amount of cheddar cheese, chicken and a spoon full of enchilada sauce in each tortilla and roll the tortilla up. Place all 8 tortillas in a 13 x 9 inch sprayed baking dish. Pour the remaining enchilada sauce over the tortillas and spread desired amount of cheddar cheese over the top and bake in the oven at 350 degrees F for 25-30 minutes, until cheese is melted and tortillas are slightly crispy on top.
Wednesday, March 18, 2009
2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup cornstarch
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons butter
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup seasoned "Red Pepper" rice vinegar (can also use regular rice vinegar to not make it spicy)
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon ground ginger
1 teaspoon minced garlic
2 tablespoons yellow onion or green onion
3 tablespoons cornstarch
1/4 cup water
Heat oven to 350 degrees F. In a shallow bowl combine the cornstarch, garlic powder and black pepper. Dip each piece of chicken in cornstarch mixture and coat evenly.
Melt butter and pour in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees F.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and onion or green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 3o to 40 minutes basting (glazing the sauce over the chicken) frequently.
Serve chicken over rice with extra sauce on the side.
Monday, March 16, 2009
1/4 cup cornstarch
1 teaspoon salt
1/4 teaspoon black pepper
12 ounces flank steak, thinly sliced
2 tablespoons of canola oil
4 tablespoons soy sauce
1 tablespoon white vinegar
2 tablespoons honey
6 tablespoons granulated sugar
1 tablespoon chili powder
1/4 cup water
1 tablespoon ginger
1 tablespoon canola oil
2 cloves garlic, chopped
1/4 cup sliced onion
1/4 cup diced red bell pepper
In a resealable plastic bag, combine cornstarch, salt, and pepper. Mix thoroughly. Add steak slices to cornstarch mixture and shake bag to lightly coat.
Pour two tablespoons of canola oil in frying pan and drop steak slices from plastic bag into the frying pan. Cook covered until browned and crispy.
In a medium saucepan, combine soy sauce, vinegar, honey, sugar, chili powder, water, and ginger. Mix well and cook over medium heat until sugar has dissolved.
In a small frying pan, add one tablespoon of canola oil and quickly saute the onion, garlic, and red pepper for 30 seconds.
Add sauce mixture and cook another 30 seconds.
Add the sauce mixture to the cooked steak and toss to heat through and coat with sauce.
Serve with rice and fresh cooked green beans.
(I found this recipe on the internet but have modified it to my liking).
Monday, March 9, 2009
Wednesday, March 4, 2009
Honey & Oat Granola
6 cups oats
1/4 cup brown sugar
1 cup coconut
1 cup nuts (I use pecans)
Mix all & stir in:
1/2 cup canola oil (for more oat clusters use 3/4 cup canola oil)
1/3 cup honey (for more oat clusters use 1/2 cup honey) :) yum yum
2-3 tsp. vanilla
Divide granola mixture in half and place on sprayed cookie sheets. Bake in the oven at 350 degrees F for around 25 minutes.
I found this granola recipe on www.providentliving.org but I have cut some of the ingredients out that I don't like in my granola).
Wednesday, February 18, 2009
The Best Bread in the World