Friday, September 26, 2008
1 cup butter
1/3 c. unsweetened cocoa powder
3 cups white sugar
1/2 c. chocolate chips
1 can evaporated milk
1 tsp. vanilla extract
Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for about 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.
Tuesday, September 16, 2008
1 box large pasta shells (cooked according to directions)
3 cups mozzarella cheese, (divided)
1 1/2 cups cottage cheese (or ricotta)
1/2 cup grated Parmesan cheese
3 Tbls. Dried Parsley
1/2 tsp. Dried Oregano
Cook Pasta according to manufactures directions.
For filling, in a medium mixing bowl stir together eggs, half the mozzarella cheese, ricotta cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper. Spoon filling into shells.
Once the shells are cooked thoroughly, stuff them with the above mixture.
Pour half of the spaghetti sauce into a 9 x 13" baking dish. Arrange stuffed shells in the baking dish. Pour remaining sauce over shells. Sprinkle remaining mozzarella cheese atop. If desired, cover and chill shells for up to 24 hours.
To serve, bake the stuffed shells, covered, in a 350 degree oven for 35 to 40 minutes, or until heated through.
I loved this dish as a kid, still do! My mom used to make these all the time. Yum!
My whole family loved these, even right down to the baby! Serve with warm garlic bread. Enjoy!
4 cups flour
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup mashed potatoes
3 tablespoons shortening
1 cup sugar
2 eggs, well beaten
1 cup milk
Directions:Sift first 5 ingredients together. Cream sugar and shortening, add potatoes and eggs. Add to flour mixture, with milk, to form a soft dough that you can handle. Roll out on floured board 1/2 inch thick; cut with doughnut cutter. Cook in deep, hot fat till brown on both sides (turn when first crack appears) Drain on paper towels. Serve plain or coated with a powdered sugar glaze. Enjoy!
Yes...I DID make doughnuts, and no....I didn't burn down my house this time! (Inside joke). These are quick doughnuts because they don't have any yeast to have to wait to raise. If you have left over mashed potatoes from Sunday dinner, this is a great treat to try out! FYI these aren't the fluffy, flaky doughnuts, these are a hardy cake like doughnut, but still delicious!
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
5 to 5 ½ cups all-purpose flour, or bread flour
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.
Helpful Tips for Making Rolls
Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough's rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.
How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!
½ cup butter, softened
½ teaspoon vanilla
½ cup honey
Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup
Friday, September 12, 2008
1 lb. ground beef 1 c. chopped onion ½ green pepper 3 cloves garlic, minced 1 (16 oz) can tomatoes (Add juice) 2 (16 oz) can kidney beans (drained) 1 small can tomato paste 2-3 tomato paste soup cans full of water 2-3 tsp. chili powder ½ tsp basil ¼ tsp salt ¼ tsp pepper Brown hamburger, onion, green pepper and garlic. Drain grease from the hamburger. Add the other ingredients and simmer for about 20 minutes.Enjoy! I didn't realize that I haven't made chili since last year. Wow! It was about time! It was delicious.
1 lb. ground beef
1 c. chopped onion
½ green pepper
3 cloves garlic, minced
1 (16 oz) can tomatoes (Add juice)
2 (16 oz) can kidney beans (drained)
1 small can tomato paste
2-3 tomato paste soup cans full of water
2-3 tsp. chili powder
½ tsp basil
¼ tsp salt
¼ tsp pepper
Brown hamburger, onion, green pepper and garlic. Drain grease from the hamburger. Add the other ingredients and simmer for about 20 minutes.Enjoy!
I didn't realize that I haven't made chili since last year. Wow! It was about time! It was delicious.
Happily Created By: Erika Guymon at Friday, September 12, 2008
Monday, September 8, 2008
1 small pkg. vanilla pudding
1 c. cream
1 c. milk
3/4 c. chocolate chips (semi sweet or milk chocolate..you choose)
1 Tbls. corn syrup
3 Tbls. Butter
1/4 tsp. vanilla extract
Cut the cupcakes in half. Mix the vanilla pudding, cream, and milk together in a kitchen aid. refrigerate for 10 minutes. Add the cream filling in between the sliced cupcakes. In the meantime, melt the chololate chips, corn syrup, butter, and vanilla extract in a double boiler. Stir until melted and smooth. Add on top of the cream filled cupcakes. Enjoy!
I had a whole bunch of left over cupcakes that I just couldn't let go to waste so I tried to think of a fun way to eat them. So I came up with an idea to make a mini boston cream pie. I have a favorite cream filling that I use for eclairs, so I used that on the cream filling for this. I also have a good chocolate glaze recipe that I thought would be perfect for this. So I put 'em all together and this is what I came up with! Amazing..I must say!
4 boneless chicken breasts (whole or cut up)
salt and pepper to taste
4 Tbsp. margarine, melted
1 envelope dry Italian salad dressing mix
1 can cream of chicken soup
8 oz. cream cheese, cubed
Pre-Cooked noodles or rice
Mix together chicken, salt, pepper, melted margarine and dressing mix in crockpot; let cook on low for 3 to 4 hours. Add chicken soup and cream cheese; sprinkle with a little seasoned salt. Cook for 2 hours more. Serve over hot cooked noodles.
A friend from Kenai brought over this dish as we were getting ready to move. I had never had it before, but I loved it. It was easy preparation...and we all love easy right? Enjoy!
I LOVED this recipe. It was so refreshing. I thought this might be a good recipe to make for a wedding or baby shower. I'm just sad watermelons will be out of season, but I'm glad I found this recipe so next year I can make it all summer long!
- Spray a flour tortilla with a little pam and lightly sprinkle with chili powder.
- Crumble a good size ball of tin foil and drape the tortilla over the tin foil on a cookie sheet (with the spray side facing up)
- Bake at 425 degrees for 6-10 minutes or until the bowl is crisp and holds it's shape. That's it!
2 cloves of garlic, minced
4 green onions, sliced
1/2 bunch cilantro
2 Tbls. Lime juice
Garlic salt to taste
2 cans diced tomatoes (we drained one can of tomatoes, and added the juice from the other)
(for a spicy salsa add jalapenos)
Blend ingredients together. Refrigerate so flavors can blend. Enjoy!
We have a similar salsa recipe, but we adjusted this to our taste! This is a quick, easy, and flavorul recipe.
Flour (or corn) tortillas..we used the medium sized tortillas
*or you can make cinnamon and sugar chips by adding a cinnamon and sugar mixture
Cut each flour tortilla into 8 wedges with a pizza cutter. (you can sometimes double layer tortillas and cut through both of them at once). Spread the wedges on a single layer on paper towels and let dry for 10 minutes. This is the secret to nice, light, flaky chips.
Pour the oil into your electric fryer or deep fat fryer to a depth of 4- 5 inches. You can also use a heavy pot if you don't have either type of fryer. Make sure you the oil only goes up to about halfway on the sides of your container.
Heat the oil to 375 - 400 degrees F. Once the temperature is in that range, add a handful of tortilla wedges. Fry in small batches. I turn them once using a slotted spoon. Remove the chips with the slotted spoon when they start to look crispy. (Watch them very close so they don't burn). Put them on a paper towel to drain and season with salt or cinnamon and sugar mixture.
If you are making lots of chips say for a party you'll want to transfer the chips to a baking sheet and keep them warm in the oven until you are ready to get that party started.
Serve with fresh salsa
8 carrots, peeled and sliced
8 potatoes, peeled and sliced
1 onion, chopped
10 peices of bacon
salt and pepper to taste
2 Tbls. butter
vegetable oil to grease dutch oven with
Hunter figured two carrots and two potatoes per person be a good amount to use. First he oiled the dutch oven with vegetable oil. Then he added the butter to the dutch oven. Next he peeled and sliced the potatoes and carrots. Then, he cut up the bacon using a pair of kitchen scissors. Lastly he chopped the onion fine (which I would have done differently, I would have just cut them up in rings.) Salt and pepper to taste. Add all the ingredients to the dutch oven. Cook over hot coals with parent supervision. Stir well, and often. Oh, and one last thing..he like to eat them with ketchup.
Hunter needed to cook an outdoor meal to pass off a requirement for scouts. We thought he better do this soon before it snows! Hunter did a WONDERFUL job. He did everything himself, from preparing the ingredients, to starting the fire, stirring, and clean up. Great job Hunt! They were AWESOME!
1 box macaroni and cheese
1/2 lb. hamburger
1 can corn, drained, or frozen corn
1 can tomato soup
Brown hamburger and onion; salt. Cook macaroni and drain. Combine macaroni, packet of cheese, hamburger, corn and soup. Stir together and warm long enough to blend flavors.
This was a "quick fix"meal...gotta love 'em! Hunter thought it tasted a lot like hamburger helper..Is that a compliment? Addi and Briggs loved it. In fact little Briggsy kept handing us his plate for more. He ended up having ***5*** helpings. whew! We hope you enjoy this a much as Briggs did.
Wednesday, September 3, 2008
2 3/4 c. sugar
1 Tbls. vanilla Extract
1 Tbls. almond Extract
1 tsp. salt
7 cups cream
Whole milk to fill to the line
Fruit (We LOVE peaches or strawberries) (or other items you would like to add to the ice cream)
Add first 6 ingredients to your kitchen aid or mixer, and mix until well blended. Add the ice cream mixture to ice cream canister. Add whole milk to the fill line. Follow the manufactures ice cream directions. During the last few minutes of mixing, add fruit or other flavorings to ingredients. (I put it in after about 34-40 minutes after mixing). It will still be runny after the mixer stops, but that's the way my kids like it. I personally think it's better after it's left in the
freezer for and hour or two. Yum!
I love the creamy texture of this ice cream. Mike loves the almond flavor. I would be safe in saying this is both of our favorite desserts of all time.