Wednesday, May 28, 2008
Saturday, May 24, 2008
We tried this new recipe for lunch today. We enjoyed it. It was a just another way to use the 500 packages of ramen noodles we have in food storage!
1 c. mashed bananas (about 2 bananas)
1 1/2 c. cake flour
1 c. sugar
1/2 c. bread flour
1 1/4 tsp. baking soda
1/4 c. Macadamia oil (or 1/4 c. vegetable oil)
1/2 c. buttermilk
1 c. finely chopped macadamia nut pieces
Preheat oven to 350 degrees. Lightly oil muffin tins, or add a cupcake liner.
In a large bowl combine bananas, cake flour, sugar, bread flour and baking soda and beat until smooth. Add eggs and beat until smooth. Add oil and buttermilk and beat until smooth. Stir in macadamias.
Pour the batter into muffin tins, fill about 2/3 full. Bake for about 20 minutes. Enjoy!
I always love anything with macadamias in it!
Thursday, May 22, 2008
1 c. flour
1/2 c. powdered sugar
1/2 c. butter
1/2 c. nuts (chopped)
Mix and press crust into a 9 x 12 inch pan. Bake at 350 for 15 minutes.
1 c. cool whip
1 (8 Oz) pkg. cream cheese
1 tsp. vanilla
1 c. powdered sugar
Beat until thick and spread over cooled crust
2 large packages instant pudding (We like to use chocolate)
3 cups milk
Mix and put over 2nd layer
4-Put cool whip on top. Sprinkle with nuts. Refrigerate at least 5-6 hours.
Now ladies...don't forget that this is a VERY friendly kitchen aid dish! Enjoy! (I did!)
Don't let the title FrEAk you out! This is really good!
1 large Cherry Jello
2 c. boiled water
2 cups premade orange juice
2 grated apples
Homemade whip cream
Boil the 2 cups of water. Add cherry jello once the water is boiled. Stir until dissolved. Add two cups cold premade orange juice. Stir well. Peel the apple skin. Grate the apple. Add the grated apple to the jello mixture. For fresh whipped cream add sugar and vanilla to the the cream and whip on high. Enjoy!
This is one of my FAVORITE jellos. I loved it as a kid, and I still love it now! It is a very sweet and tangy jello! YUM!
...This makes a beautiful red valentine dish!
Growing up my mom used to make us these all the time. She would make them when ever she would have any leftover frosting from cookies or cakes. I had forgotten all about it until just recently when I had a little leftover frosting. Now MY kids LOVE these!
Break one stick of graham cracker in half. Frost one half. Add the other dry half of the cracker. (Like you're making a sandwich). Enjoy!
Here is a good recipe if you don't have leftover icing and need to make it from scratch!
1/2 cup margarine
1 teaspoon vanilla extract
4 cups powdered sugar
2 tablespoons unsweetened cocoa powder
1/4 cup milk
In a large bowl, beat the margarine, egg and vanilla, using an electric mixer, until light and fluffy. Stir in powdered sugar and cocoa until smooth. Beat in the milk, one tablespoon at a time, until the desired spreading consistency is reached. You may need to adjust the amount of milk used.
The Duncan Heinz Whipped Chocolate frosting is actually my very favorite icing to use! It's sooo creamy!
Happily Created By: Erika Guymon at Thursday, May 22, 2008
O.K, so I told you how I was out to conquer the bagel technique. I found this helpful site HERE from all recipes. It even has a picture tutorial...YEA!
Good luck! If you have ever made bagels before..let me know your secret!
These are the instructions found at allrecipes.com
1. Once the dough has risen once, divide it into 12 equal pieces and form them into dough rounds. Cover the rounds with a damp cloth and allow them to rest for 5 to 10 minutes for easier shaping. Meanwhile, bring 3 to 4 quarts of water to boil in a large stockpot, preheat your oven to 500 degrees F (260 degrees C) and lightly oil two baking sheets.
2. Lightly coat your hands with vegetable oil and gently press a dough round down with the palm of your hand. Find the center of the round and push a finger through to make a hole.
3. Swing the bagel around your finger to widen the hole. Be gentle; the goal is to widen the hole without ripping the walls of the bagel. The walls should be approximately 1-inch thick and the hole 2 inches wide. Don't worry if the hole seems too large: it will close up quite a bit as the bagel boils and bakes. After each bagel is shaped, place it back underneath the moist towel.
4. Bagels are boiled in water before baking to gelatinize the starch in the outer layer of dough, giving the bagels their characteristic chewy crust. Some bakers add malt syrup (available at health food stores and specialty grocers) to the water to enhance the bagel's flavor. We used fresh boiling water with no added flavoring. Carefully drop the bagels, two or three at a time--depending upon the size of your pot--into the boiling water. Don't crowd the bagels in the pot; this will cause the water to cool down and the bagels to stick together.
5. Boil the bagels until they have expanded in size and underside appears cooked (1 to 2 minutes); turn them with a slotted spoon or spatula. Let them boil for another minute or two, until both sides are evenly cooked.
6. Remove each bagel from the boiling water; the bagels will have puffed up and the centers will be nearly closed. They will be off-white in color and have some blisters just below the surface. Drop each bagel into a bowl of cold water to cool.
7. If you wish to top your bagels, arrange toppings--poppy seeds, sesame seeds, dehydrated onion--on plates. Remove bagels from the cold water bath and dip the top and sides in the seeds. Arrange the seeded bagels on the oiled baking sheet.
8. With strongly flavored toppings, such as Kosher salt, garlic, caraway, or fennel seeds, sprinkle on the toppings rather than dipping the bagels to coat completely.
9. Bake the bagels in preheated oven until golden brown, about 15 minutes. After 10 minutes, check the bagels and loosen them from the baking sheet if they are sticking. Once they are done, place them on a rack to cool.
10. Practice your bagel-making skills by trying a variety of flavors. The shaped rings of raw dough can be frozen and kept for up to three weeks. Thaw overnight in the refrigerator, bringing to room temperature before boiling. Bake as directed.
1 c. scalded milk
1 T. dried yeast
1 tsp. salt
4 c. flour
1/4 c. melted butter/margarine
1 T. sugar
Scald milk; when cooled to luke warm dissolve yeast. Add melted butter, sugar and salt. Blend egg and sifted flour. Knead 10 minutes adding enough flour to make a stiff dough. Let rise until double. Punch down and roll into a rectangle. Cut 18 pieces. Roll each into 7 inch rope and twist ends together to form ring. Let rise 10 minutes. Drop rings 10 at a time into kettle of simmering water (about 3 quarts) Turn once. Remove rings with slotted spoon and place on greased baking tray. Bake at 400 degrees until golden brown (about 20 min). make 16 bagels.
For variety add: minced green onions, raisins, grated apples, ect.
We had never made bagels before and this was our first attempt. Hummm, lets just say I wish I would have done a little more research before making them. First off, the dough ended up being REALLY thick. Second, after I made them into the bagel shape they deformed once I put them in the water. Third, I didn't know how long to let them boil. But hey, even if they looked like baked snails, at least they tasted good!
We also added cinnamon and sugar to half of the dough to make cinnamon raisin bagels.
I am going to conquer the bagel making if it's the last thing I do. So when I find a better bagel recipe, I will take this one out and add the better one.
1 1/2 c. canned peaches, drained
1/4 tsp. nutmeg
1/4 tsp. salt
3 tsp. baking powder
1/2 tsp. baking soda
2 c. whole-wheat flour
3/4 c. sugar
1 c. oatmeal
1 c. milk
1/4 c. oil
1/2 tsp. vanilla
2 eggs, well beaten
Drain peaches. Cut peaches into small pieces, set aside. Stir together dry ingredients, add oats and peaches, stirring to coat peaches. Mix together eggs, oil, and milk and add to dry ingredients, stirring just until moistened. Place in muffin tins and bake at 350 degrees for 30-35 minutes. Cool in pan 5 minutes before removing. Best served with butter.
Addi made these this morning for breakfast. We've never had them before, but we liked them. Although Hunter said "These muffins taste...healthy." I think was his way of saying it didn't taste like it was full of sugar. I thought it almost tasted a little like bran muffins. Enjoy!
Tuesday, May 20, 2008
Chili's copycat recipe
4 boneless skinless chicken breast halves
1/2 c. teriyaki marinade
4 c. chopped iceberg lettuce
4 c. chopped green leaf lettuce
1 c. chopped red cabbage
1 (5.5 oz) can pineapple chunks in juice, drained
10 tortilla chips
Pico De Gallo
2 Med. tomatoes, diced
1/2 c. diced Spanish onion
2 t. chopped fresh jalapeno pepper, seeded & de-ribbed
2 tsp. finely minced cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and Chill.
Honey Lime Dressing
1/4 c. grey poupon dijon mustard
1/4 c. honey
1 1/2 T. sugar
1 T. Sesame Oil
1 1/2 T. Apple Cider Vinegar
1 1/2 t. lime juice
Blend all the ingredients in a small bowl with an electric mixer. Cover and chill.
1-Marinate chicken in Teriyaki for 2 hours or more
2-Grill the chicken for 4-5 minutes per side until done
3-Toss lettuce & cabbage together, divide the greens into 2 large individual serving salad bowls.
4-Put on pico de gallo sauce
5-Add pineapple on salads
6-Break tortilla chips and add to salad
7-Add grilled chicken breast strips to salad
8-Pour on dressing
I love this salad! When we lived in Kenai this was a special treat because the only time we'd go to Chili's is if we were in Utah, or Anchorage. But now we have a chili's 10 minutes away, and it's just as easy to go there to eat it.
It is quite a bit of work for a salad, but I think it's worth it!
1 1/2 lb. chicken
1/2 (8oz.) tub cream cheese with chives and onion
1/2 c. pineapple juice
1 can golden mushroom soup
1 pkg. Italian Dressing Mix
Place all ingredients in a crockpot and cook for 3-4 hours on low. Serve over angel fair pasta. Enjoy!
My taste buds weren't sure how to re-act to this dish. It's like I couldn't decide if I like it or not. But yet I did. Weird! My kids and miked liked this dish quite a bit.
1 lb. chicken
1/2 can sprite
1/4-1/2 bottle Italian Dressing
Pour ingredients over chicken. Marinate for a few hours (the longer the better). Grill. Enjoy!
I have had the Italian dressing marinade before but Mike and I thought it would be fun to add a little sprinte to mix things up. It was REALLY good. My kids told me I didn't make enough!
Sunday, May 11, 2008
3 Tbls. butter
1/3 c. chopped onion
1/3 c. shredded carrot
1 c. water
1 1/2 tsp. instant chicken bouillon
A pinch of salt (no more then 1/8 tsp.)
1/4 tsp. poultry seasoning
dash of pepper
1 c. minute rice
combine all ingredients except rice in a 2 quart casserole dish. Cover and cook 5-6 minutes in the microwave. Stir in rice. Cover and cook 3-5 more minutes. Set aside; keeping covered for 5 minutes or until water is absorbed.
Also, between the poultry seasoning, the chicken bouillon cubes, and the salt it is very salty, so keep this in mind when you add the salt....USE SPARINGLY!
I love this side dish. It is fairly quick, but yet it tastes like you've been cooking it all day long!
3 c. krusteaz basic muffin mix (you can by it at sams or costco)
1 c. premade orange juice
3/4 c. craisins
1 orange peel grated
Preheat oven to 400 degrees. Add 3 cups muffin mix to a mixer. Add 1 cup orange juice, craisins (add more if you'd like) and add grated peel from one whole orange. Mix well. Pour muffin mix into muffin tins. Fill 3/4 full. Bake at 400 degrees for 20 minutes. rub butter on tops of muffins once they come out.
Makes 12 muffins.
The krusteaz muffin mix is worth buying, believe me. It's about 5 or 6 dollars. You can find it at sams, or costco. We made coconut muffins, banana nut muffins, blueberry muffins, apple muffins, etc. For the basic recipe they are quick, just add water. Enjoy! We do!
Now this recipe isn't REALLY the recipe for real oreos. I would say they taste more like the oreo snackers.
1 devils food cake mix
3/4 c. shortening
Mix together in kitchen aid. Form into balls. Bake at 350 degrees for about 8 min.
1 lb. powdered sugar
1 stick of butter
8 oz. cream cheese
1 tsp. vanilla
Mix ingredients together in kitchen aid on high until well blended. Frost the middle of the cookies with this mixture.
This is a fairly quick dessert. We enjoy quick and easy things!
1 lrg. pkg. vanilla pudding (non-instant)
1 lrg. pkg. raspberry jello
1 c. fresh or frozen raspberries
Make pudding according to pkg. direction and let it cool to thicken. Make raspberry jello and pour the liquid jello into thickened pudding, add raspberries. Beat until smooth. Let the jello and pudding mixture thicken overnight.
1 sm. pkg. instant banana pudding
1 c. milk
1 c. whipping cream, whipped
1/2 c. powdered sugar
Mix together and pour over bottom layer. Add whip cream on top. Add fresh raspberries and bananas over the top. Enjoy!
I had another recipe similar to this, but I added a few different ingredients. So you can substitute orange jello with lemon pudding if you would like.
Our house in Kenai had raspberries in the backyard we would like to pick and add to our meals. This was a perfect recipe to use them in.
Sky High Biscuits
2 c. white flour
1 c. wheat flour
4 1/2 tsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
3/4 tsp. cream of tartar
3/4 c. butter or margarine
1 egg beaten
1 c. milk
Combine flour, baking powder, sugar, salt, & cream of tartar. Cut in butter until mixture resembles cornmeal. Add egg and milk stirring quickly and briefly. knead on a lightly floured board. Bake 450 for 12-15 minutes.
1 lb. ground beef
1/2 c. ketchup
3 Tbsp. brown sugar
1 Tbsp. vinegar
1/2 tsp. chili powder
1 c. shredded cheese
Brown hamburger. mix sauce. Sprinkle with cheese.
Spray muffin tin with pam. Add biscuit mixture in each muffin tin. Make a deep center in biscuit. Add meat mixture into hole. Sprinkle cheese on top. Bake at 450 degrees for 12 to 15 minutes or until done.
Thursday, May 8, 2008
Bag of Hershey Kisses
1/2 c. shortening (we like to use the butter flavoring)
3/4 c. peanut butter
1/3 c. granulated sugar
1/3 c. light brown sugar
2 Tbls. milk
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
Heat oven to 375 degrees. Beat shortening & peanut butter together. Add 1 /3 c. granulated sugar & brown sugar; beat until fluffy. Add egg, milk, and vanilla. Beat in flour,soda, and salt. Shape dough into 1 " balls. Roll in granulated sugar. Place on ungreased cookie sheet. bake 8 - 10 minutes, or until lightly browned. Immediately press a chocolate piece into center of each cookie. Cookie will crack around edges. Remove from cookie sheet to wire rack. Cool Completely.
2 c. biscuit baking mix
1/2 c. shredded cheddar cheese
2/3 c. milk
1/4 c. butter, melted
1/2 tsp. garlic powder
Combine first 3 ingredients together in a kitchen aid and mix until a soft dough forms. Drop dough by rounded tablespoons full onto an ungreased baking sheet; bake at 450 until golden, about 8-10 min. Whisk butter and garlic powder together; spread over warm biscuits. Enjoy!
My kids were not huge fans. They liked them, but they said the only real way to eat a biscuit, is with their Grandma Guymons jam. I thought it was a quick way to add to the meal.
1 box yellow cake mix
2 small cans peaches, don't drain the peaches
1 can (plus about a quarter of a can) orange soda pop (fanta, Sunkist etc)
1 cube butter
Preheat oven to 350. Place the peaches with the juice in a 9 x 13' pan. Lightly sprinkle tapioca over the peaches, (I don't know how much to tell you, it will thicken up the peach juice). Add the dry cake mix. Add 1 can plus about 1/4 of another can of pop. Cut butter into Tablespoon size pieces and layer all over the top of the cake. Bake for about 45min-1 hour. Serve with vanilla ice cream, or cold whipping cream. Enjoy!
I remember my dad making this in the dutch oven when we would go to the cabin. I could smell this a mile away.
I'm not sure how long it will need to cook. Just be in the kitchen doing other things while it cooks. I think we cooked ours for about and hour. Maybe a little less. Remember the inside will be a little gooey. It's best to let it sit and thicken a few minutes. We really enjoy eating it the next day after it has REALLY thicken up. And don't forget the cream!
Also, if you don't have orange soda, you can also use 7-up or sprite
Remember...this is a wonderful and EASY recipe to do in the dutch oven.
How do you spell Ceasar anyway? Cesar, Caesar, Ceasar?
1 c. mayonnaise
1 Tbls. Lemon Juice
1 tsp. Worcestershire sauce
1 clove minced garlic
1 Tbls. half & half
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. fresh grated Parmesan cheese
Mix ingredients together.
Romaine lettuce, fresh Parmesan, sliced olives, crumbled bacon, and croutons (homemade are best...butter bread with a little garlic salt and put in the broiler for a few minutes, then tare into small pieces)
My sister is one of those.....gourmet cooks. J-e-a-l-o-u-s! She has all kinds of good recipes!
I absolutely LOVE this recipe. I'm not usually a big fan of Cesar salad dressing, but I REALLY like this one. Enjoy!
1 (8 oz.) pkg. medium egg noodles
1 lb. hamburger
1/4 tsp. garlic salt
1 tsp. salt
1/4 tsp. pepper
1 c. cottage cheese
1 (8 oz.) can tomato sauce
1 c. sour cream
3/4 c. shredded cheddar cheese
Cook and drain noodles. Brown and drain hamburger, then add spices and tomato sauce. Simmer 5 minutes. In mixing bowl, combine sour cream, cottage cheese, and noodles. Spray casserole dish with pam. Beginning with noodles, alternate layers of noodles and meat (2 or 3 layers). Sprinkle top layer with cheese. Cover and bake at 350 degrees for 20 minutes. Remove cover and bake an additional 5 minutes or until cheese is golden and bubbly.
We all really liked this dish..we were extra hungry though. It reminded me of fancy mac N cheese. It was creamy, and cheesy. YUM!
Sunday, May 4, 2008
3/4 cup butter
2 1/2 cups brown sugar
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup chocolate chips (more or less to your liking)
Melt butter in saucepan. Add brown sugar. Allow to cool for about 10 minutes. Add eggs one at a time. Add flour, baking powder, and salt. Stir in chocolate chips.Bake at 350 in a 9X13 pan for 25-30 minutes.
Once again another fabulous dish from Jadi! These are a quick fix to a sweet treat! Mike thought it was a great big cookie bar, but was surprised to find out they almost had a butterscotch type flavor....ummm.
2 cups milk
1 1/2 cups uncooked oats
1/3 cup Canola oil
1 cup all-purpose flour
2 T. sugar
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
1 whole chopped apple cut fine (the thinner you cut them, the quicker they'll bake)
Pour oats into a medium bowl; pour milk over oats and let stand about 2 minutes. Preheat lightly greased electric griddle (375-400 degrees). Beat in oil and remaining ingredients with a hand beater. Then, add 1 tsp. cinnamon, 1/2 tsp. allspice and 1/2 tsp. ground cloves. I also add some chopped apple. Serve with maple syrup or applesauce.
I call these boutique pancakes because they taste like the smell of quilted bear (a boutique)..the apples and cinnamon...delicious!
1 c. butter
1 c. sour cream
1 c. flour
1 t. salt
1 t. baking powder
Mix butter, sour cream & egg until smooth. Next add flour, salt, and baking powder to above mixture. Spread into a 9 x 13 " casserole dish.
1/2 c. celery
1/2 c. carrots
1/2 c. corn
1/2 c. peas
1/2 c. green beans
2 T. butter
1/2 c. chopped onion
Optional- can of drained mushrooms
2 c. cubed cooked chicken
1 can cream of chicken soup
Boil carrots, peas, corn, and beans in water. Drain water. Saute onion and celery in butter. Add cooked vegetables, mushrooms, cream of chicken soup, & cooked chicken. Top over crust.
Bake at 350 degrees for 45 minutes (or until an inserted tooth pick comes out clean) Enjoy!
This is a wonderful way to try a chicken pot pie. It sits on top of the moist, thick crust.
If you're a mormon, this is probably already in your cook book! (Just kidding!)
1 lrg. Lime Jello
1 3/4 c. hot liquid from pears
1 (8 oz) softened cream cheese
2 small cans of pears ( or bottled pears)
1 (8 oz) cool whip
Mix jello and hot pear liquid until dissolved, set aside. in a blender, mix cream cheese and pears until completely smooth. Add liquid and cool whip to the blender. place in a mold or a decorative round bowl. Refrigerate until solid. Slice pears and fan in a circle in the center of jello before serving. Enjoy!
We always enjoy jello salads. The Briggs clan grew up with Jello as a staple!
1 1/2 c. graham cracker crumbs
1/4 c. (1/2 stick) butter, melted
1/4 c. granulated sugar
2 Packages ( 8 oz. each) cream cheese, softened
1 c. granulated sugar
1/2 c. sour cream
2 Tbls. lemon juice
2 tsp. lemon zest
1 can Cherry Pie Filling
Whipped Cream (Optional)
Lemon Slices (Optional)
Preheat oven to 325 degrees. Spray bottom of springform lightly with pam. In med. (or kitchen aid) stir together graham cracker crumbs, butter and sugar. Press mixture into bottom and up sides of springform pan. Bake 8-10 minutes or until light golden brown. Remove from oven, cool completely.
Reduce heat to 250 degrees. In kitchen aid, beat cream cheese until light and fluffy. Gradually beat in sugar; mix well. Add eggs, sour cream, lemon juice and zest; mix well. Pour into prepared crust. Place shallow pan of water on bottom rack of oven. Place springform on cookie sheet, if desired and bake 1 hour 15 minutes. Turn off oven, leave door closed for 1 hour. This step is necessary. I thought I had ruined my cheesecake because after it had cooked, it didn't looked cooked all the way. But after I left it in the oven for an hour, it looked like it was supposed to. Phew! Cool and refrigerate at least 4 hours.
Just before serving add cherry pie filling, whip cream and lemon slices. Enjoy!
I LOVE cheesecake. This is my favorite desert in the world!