Kitchen Concoctions

Garden Ravioli

2011-08-20T09:57:00.005-04:00

It's finally garden veggie season again - yay! Despite the rabbits each much of our zuchinni, spinach, lettuce, peas, beans, and cucumbers this year... we've been able to start bringing home some good tasting tomatoes, basil, and hot peppers. Here is our ravioli concoction this week:

Ingredients:

1 large package frozen spinach and cheese ravioli

15 fresh basil leaves

1 hot pepper (your choice which level of spice)

several tomatoes (we used 2 large and about 6 small)

salt and pepper, to taste

2 Tbsp olive oil

Directions:

1.) Cook ravioli according to package.

2.) Meanwhile, prepare basil, pepper, and tomatoes.

3.) Combine diced basil, pepper, and tomatoes.

4.) Season vegetables as desired with salt and pepper.

5.) When ravioli is finished, drain and stir in olive oil.

6.) Serve raviolis with veggie mix on top.

Makes 4 large servings.

Waffled French Toast

2011-08-20T09:50:00.005-04:00

I thought this to be an interesting way to do french toast, so I gave it a try. They turned out great! Unfortunately, the egg batter leaves a bigger mess in the waffle maker than normal waffles - and since my waffle plates don't slide out, I don't know that I'll make this recipe too often. Too bad, because they taste so good.

Ingredients:

9 eggs

3 C milk

2 Tbsp vanilla extract

1 tsp cinnamon

1/4 tsp nutmeg

1/4 C brown sugar

12 slices moist sandwich bread

Directions:

1.) Turn on waffle maker to preheat.

2.) Whisk the eggs until frothy.

3.) Add in milk, vanilla, cinnamon, nutmeg, and brown sugar.

4.) Whisk until blended.

5.) Dip one slice of bread into the mixture.

6.) Allow each bread slice to soak 20 seconds on each side.

7.) Spray waffle maker with cooking spray.

8.) Place one slice in each well of the waffle maker and close lid.

9.) Cook the bread until golden brown and crisp.

10.) Serve with powdered sugar and/or syrup.

Makes 12 slices of French toast.

Sour Cream Waffles

2011-08-20T09:41:00.002-04:00

Now that I have a new, shiny All Clad waffle maker, we've been having waffles several times each week. This is our favorite recipe so far. I chopped up fresh cherries and added them to the batter, but you can use any fruit (or go without). The waffles turned out being both super-moist on the inside and crispy on the outside. Perfect!

Ingredients:

4 eggs

1 C milk

10 Tbsp butter (melted)

1 C sour cream

2 C flour

2 1/4 tsp baking powder

3/4 tsp baking soda

5 Tbsp sugar

3/4 C fresh fruit

Directions:

1.) Turn on waffle maker to pre-heat.

2.) Whisk the eggs.

3.) Add in milk, butter, and sour cream. Whisk.

4.) Add dry ingredients and whisk until smooth.

5.) Stir in fruit.

6.) Pour batter into waffle maker.

7.) Cook waffles until golden brown and crisp.

8.) Serve with additional fruit, powdered sugar, and/or syrup.

Makes 12 - 4" waffles.

Bisquick Cheese Biscuits

2011-04-17T18:39:00.002-04:00

Yum. A quick and easy comfort food!

Ingredients:

2 C Bisquick

2/3 C milk

3/4 C cheese

2 Tbsp butter, melted

1/8 tsp garlic powder

Ingredients:

1.) Mix Bisquick, milk, and cheese.

2.) Drop 1" pieces of dough on ungreased cookie sheet.

3.) Bake at 450 F for 8-10 minutes or until golden brown.

4.) Meanwhile, mix melted butter and garlic powder.

5.) Brush butter mixture over biscuits.

Makes 12 biscuits.

Balsamic Glazed Asparagus

2011-04-17T18:14:00.004-04:00

This is our favorite way to enjoy asparagus. It is so refreshingly crispy. The most important part of this recipe is to not overcook the asparagus.

Ingredients:

1 lb. asparagus

1 Tbsp balsamic vinegar

1 Tbsp olive oil

1 tsp black pepper

1 tsp salt

Directions:

1.) Prepare sauce pan with water and steam basket.

2.) Bring water to a boil.

3.) Steam asparagus for 5-6 minutes.

4.) Remove asparagus from basket and place on plate.

5.) Sprinkle vinegar, oil, pepper, and salt on asparagus.

Serves 5-6.

Dried Cranberry Bread

2011-03-13T19:05:00.005-04:00

I was in the mood for a bread with dried cranberries today. I found this recipe with sunflower seeds - absolutely delicious! Because the bread is so moist, I can imagine it will keep well too.

Ingredients:

1 package fast-acting yeast

1 1/3 C warm water

1 Tbsp olive oil

2 Tbsp honey

1 1/4 tsp salt

3 1/2 C flour

1/2 C dried cranberries

1/3 C sunflower seeds

Directions:

1.) Mix yeast and water until frothy.

2.) Allow to rest for 5 minutes.

3.) Mix in oil, honey, and salt.

4.) Add flour, 1/2 C at a time. Stir well.

5.) Knead dough until smooth and elastic.

6.) Knead in cranberries and sunflower seeds.

7.) Place dough in a bowl and cover.

8.) Allow dough to rise in a warm place for 1 hour.

9.) Punch down dough and form into 2 loaves or desired shape.

10.) Bake at 350F until golden brown (took about 15 minutes on a baking stone).

Makes 2 small loaves.

Oatmeal Scotchies

2011-03-13T18:52:00.003-04:00

These are a childhood favorite of mine. Perfectly simple.

Ingredients:

1 C flour,

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 C butter

3/4 C sugar

3/4 C brown sugar

2 eggs

1 tsp vanilla

3 C oats

2 C butterscotch chips

Directions:

1.) Combine flour, baking soda, salt, and cinnamon.

2.) In separate bowl, cream butter and sugar.

3.) Add eggs and vanilla to butter mixture.

4.) Add dry mixture to other ingredients and stir.

5.) Mix in oats and butterscotch chips.

6.) Drop dough onto cookie sheet.

7.) Bake at 375F for 7-8 minutes for chewy cookies.

Makes 2-3 dozen cookies.

Marshmallows

2011-03-13T18:25:00.006-04:00

Yum! These marshmallows are more soft, fluffy, and melt-in-your-mouth scrumptious than Jet Puffed could ever be. You've truly not lived until you've tried one of these marshmallows in a mug of hot chocolate. Thanks for passing along the recipe, Erin!

Ingredients:

3 packages unflavored gelatin

1 C cold water, divided

1 1/2 C sugar

1 C light corn syrup

1/4 tsp salt

1 tsp vanilla

1/2 tsp peppermint extract (optional)

------------------------------

1/4 C powdered sugar

1/4 C cornstarch

Directions:

1.) Place gelatin and 1/2 C water in bowl of stand mixer.

2.) Meanwhile, combine 1/2 C water, sugar, and corn syrup in a small, covered saucepan.

3.) Place over medium high heat for 3-4 minutes.

4.) Remove the cover from pan.

5.) Cook for an additional 7-8 minutes, until the mixture reaches 240F on a candy thermometer.

6.) Immediately remove pan from heat.

7.) Turn the mixer on low speed.

8.) Slowly pour the sugar mixture down the side of bowl.

9.) When entire sugar mixture has been added, increase speed to high.

10.) Continue to whip until the mixture becomes very thick and is lukewarm (about 12-15 minutes).

11.) During the last minute of whipping, add vanilla and flavoring.

12.) Combine powdered sugar and corn starch in small bowl.

13.) Sprinkle 1/2 of this mixture into a 9x13" greased pan.

14.) Shake the mixture around pan, so all surfaces are covered.

15.) Pour the whipped mixture into the pan and smooth the top.

16.) Allow the marshmallows to sit uncovered for 4-8 hours.

Cutting:

17.) Prepare a large piece (larger than 9x13") of wax paper.

18.) Cover the wax paper with remaining powdered mixture.

19.) Turn the pan of marshmallows upside down on wax paper.

20.) Using a pizza cutter, slice marshmallows into desired sizes.

21.) Roll each marshmallow piece in the powdered mixture to prevent sticking to others.

22.) Leave the marshmallows uncovered for an additional 24 hours.

23.) Then, store in an airtight container for up to 4 weeks.

Makes 3 dozen large marshmallows.

Granola

2011-02-13T19:48:00.004-05:00

After trying about 6-7 different granola recipes over the past several months, we've found this one to be the best! I've found that toasting the dry ingredients first (as suggested in this recipe) gives the granola a great flavor. Unlike other recipes, this granola dries to be the perfect crunchiness.

Ingredients:

2 C rolled oats

1/2 C raw sunflower seeds

1 C sliced almonds

1/2 C wheat germ

1/2 C honey

1/4 C brown sugar

2 Tbsp butter

2 tsp vanilla

1/2 tsp salt

dried fruit, if desired

Directions:

1.) Spread the oats, sunflower seeds, almonds, and wheat germ onto a baking sheet.

2.) Toast in oven at 350 F for 15 minutes, stirring occasionally.

3.) In the meantime, combine the honey, brown sugar, butter, and vanilla in a saucepan.

4.) Cook until the brown sugar completely dissolves.

5.) When the oat mixture is finished, remove from oven.

6.) Reduce oven to 300 F.

7.) Mix the oat mixture and liquid mixture in bowl.

8.) Add dried fruit, if desired.

9.) Spread the mixture in a greased 9"x13" pan.

10.) Bake for 25 minutes at 300 F.

11.) Remove from oven.

12.) Immediately spread the granola on wax paper, breaking up the granola into appropriate size (it will harden this way).

13.) When cooled, place in airtight container and store in refrigerator for up to one week.

Makes about 12 one-half cup servings.

Oatmeal Pancakes

2011-02-13T19:32:00.007-05:00

We have had these pancakes three of the last four weekends, and I don't think I will ever go back to regular pancakes after trying these! They are more hearty and tastier than regular pancakes. We've been substituting some of the oats for Trader Joe's Multi-Grain Mix (Rye, Barley, Oats, and Wheat), which gives them that much more flavor. It is essential to make the batter at least 8 hours ahead, or else the consistency of the batter is off. Enjoy!

Ingredients:

2 C buttermilk (or 2 Tbsp lemon juice + enough milk to make 2 cups, warmed)

2 eggs

2 Tbsp oil

2 Tbsp sugar

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 C oats

1/2 C flour

Directions:

1.) Combine buttermilks, eggs, oil, and sugar. Mix well.

2.) Add remaining dry ingredients (soda, powder, salt, oats, flour).

3.) Stir just until fully moistened.

4.) Cover and place in refrigerator for 8-24 hours.

5.) Cook as normal pancakes on griddle.

Makes 3 dozen small pancakes.

French Lemon Bars

2011-01-30T18:02:00.003-05:00

Ingredients:

1 1/2 C flour

1/3 C powdered sugar

3/4 C butter

--------------

3 eggs

1 1/2 C sugar

1 Tbsp flour

3 Tbsp lemon juice

1/4 tsp salt

Directions:

1.) Combine flour and powdered sugar.

2.) Cut in butter.

3.) Grease the bottom and sides of a 9"x13" pan.

4.) Press the dough into the bottom of the pan (as a crust).

5.) Bake the crust for 20 minutes at 350 F.

6.) Meanwhile, combine second set of ingredients.

7.) Pour mixture on top of the browned crust.

8.) Bake again for 20 minutes at 350 F.

9.) Allow to cool.

10.) Cut bars into squares and sprinkle with powdered sugar.

Makes 2 dozen.

Bacon Wrapped Chicken

2011-01-16T16:07:00.006-05:00

These are so simple and delicious! I assembled them the night before and just popped them in the oven the next day. I can imagine they would also freeze well (prior to baking). Chicken, bacon, and cheese - what's not to love?

Ingredients:

12 chicken breast tenders

6 oz cream cheese flavored with onion and chives

12 strips of thick, center-cut bacon

seasoned salt, as desired

Directions:

1.) Lay chicken flat on cutting board and flatten with a mallet. (This step is important, as it allows the chicken to roll up easier.)

2.) Spread a layer of cream cheese on each piece of chicken.

3.) Sprinkle seasoned salt on the cream cheese.

4.) Roll up the chicken with cream cheese on the inside.

5.) Wrap one strip of bacon around each chicken roll.

6.) Secure the bacon to the chicken with toothpicks.

7.) Place the bacon wrapped chicken in a 9x13" pan.

8.) Bake at 400 degrees for 30 minutes or until bacon is crispy.

Grasshopper Truffles

2011-01-01T11:07:00.004-05:00

You may have tried Oreo truffles. I took that recipe and substituted Grasshopper cookies (Kebbler's version of Girl Scouts' Thin Mint cookies) for the Oreos. This made for the perfect amount of mint flavoring and still a great texture. A must try!

Ingredients:

1 package (8 oz) cream cheese

2 packages (10 oz each) Grasshopper cookies

2 C chocolate chips

Directions:

1.) Soften cream cheese in microwave (about 20 seconds).

2.) Use food processor to finely chop Grasshopper cookies (makes 4 1/2 C).

3.) Blend cream cheese and 4 C chopped cookies.

4.) Shape the dough into 1" balls.

5.) Melt chocolate chips in microwave until runny and smooth - it is very important to stir the chocolate every 10-15 seconds to prevent burning.

6.) Roll the balls in chocolate until covered.

7.) Place on cookie sheet covered with wax paper.

8.) Sprinkle remaining 1/2 C chopped cookies on top of truffles.

9.) Transfer the cookie sheet to the refrigerator.

10.) Allow the truffles to chill 1 hour before handling.

11.) When hardened, store truffles in refrigerator in an airtight container.

Makes 4 dozen truffles.

Mint Chocolate Crinkle Top Cookies

2010-12-31T10:47:00.000-05:00

These cookies are the perfect melt-in-your-mouth fudgey consistancy. They are one of Mitch's favorites from childhood. I slightly modified the recipe and added peppermint extract - it was the perfect touch, but I can imagine they are also good without the peppermint. I made them for the first time this week for a group of friends, and they were quickly eaten up. These are going to be a new regular in our house!

Ingredients:

2 C chocolate chips, divided

1 C sugar

6 Tbsp butter

1 1/2 tsp vanilla

2 eggs

1/4-1/2 tsp peppermint extract

1 1/2 C flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 C powdered sugar (for rolling)

Directions:

1.) In a small bowl, microwave 1 C chocolate chips until smooth (about 1 minute) - it is very important to stir every 10-15 seconds to prevent burning.

2.) In a separate bowl, cream sugar and butter.

3.) Beat vanilla and peppermint extract into butter mixture.

4.) Beat melted chocolate and eggs into butter mixture.

5.) Mix in dry ingredients (flour, baking powder, salt).

6.) Add remaining 1 C chocolate chips. Stir.

7.) Chill dough until firm (about 30 minutes).

8.) Roll dough into 1 1/2" balls.

9.) Cover balls with powdered sugar.

10.) Place balls on an ungreased cookie sheet.

11.) Bake at 350 F for 10-15 minutes.

Makes 3 dozen cookies.

Cheese Swirl Bread

2010-12-14T21:24:00.012-05:00

I had some time this weekend, so I decided to be adventuresome and try a new bread. This one was tasty, but a little dry. I think I will add more butter and more cheese next time. I think I would also add some herbs (perhaps basil or Italian seasoning) next time. I modified the original recipe, which was a ham and cheese bread with Boursin cheese. Below is the recipe, as I modified it. For step-by-step directions (with pictures) on how to make the bread into this beautiful shape, see cookingbread.com. Next time I make cinnamon rolls, I may use this fancy shape, rather than individual rolls.

Ingredients:

1 C scalded milk

3 tsp yeast

4 C flour

1/4 C butter

2 T sugar

1 tsp salt

2 eggs

1/2 C mozzarella cheese, sliced

1/2 C cheddar cheese, shredded

Directions:

1.) Scald milk (do not let boil) and cool to about 105F.

2.) Add in 1 C flour and mix until smooth.

3.) Add in yeast and 1 C flour. Mix well.

4.) Allow dough to rest for 10 minutes.

5.) Meanwhile, mix butter, sugar, salt, and eggs until blended.

6.) Add the butter mixture into the dough and mix until smooth.

7.) Add in another 1 C flour and mix.

8.) Knead dough, adding flour as needed.

9.) Cover dough and allow to rise in a warm place for 1 hour.

10.) Punch down dough onto a floured counter top.

11.) Roll the dough into an 18" circle.

12.) Follow directions here for forming dough into a fancy shape (stuffing mozzarella cheese into dough while twisting it).

13.) Transfer dough onto cookie sheet.

14.) Sprinkle cheddar cheese on top of dough.

15.) Cover dough and allow to rise in a warm place for 30 minutes.

16.) Bake at 350F for 20-25 minutes.

Makes 10 large rolls.

Beef Barley Stew

2010-12-06T20:02:00.001-05:00

We made a huge Crockpot of this stew yesterday, and we will be enjoying it during lunchtime for days to come. If you're not familiar, beef barley stew is basically a beef stew that substitutes potatoes for barley. In the grocery store, you can find the barley in the aisle with dried beans. It's perfect on these blustery cold days we've been having!

Ingredients:
2 lbs. beef round, diced into 1" cubes
6 carrots, cut into coin slices
1 large onion, diced
1 large can (28 oz) diced tomatoes (including juice)
1 C frozen corn
1 green pepper, diced
1 C dried barley
2 cubes beef bullion, dissolved in 2 C water
1 1/2 Tbsp pepper
1 tsp dried basil
1 tsp dried parsley

Directions:
1.) Prepare all ingredients.
2.) Place meat on the bottom of large Crockpot.
3.) Add all other ingredients (except dried herbs) into Crockpot.
4.) Cook on high for 5 hours. (Add basil and parsley during last hour of cooking.)

Makes 10-12 servings.

Downeast Maine Pumpkin Bread

2010-11-07T19:03:00.003-05:00

This time of year gives me plenty of excuses to eat lots of pumpkin yummies. Here is another favorite. It makes a TON, so be prepared to gift some to the luckiest of your friends!

Ingredients:

15 oz pumpkin puree

4 eggs

1 C canola oil

2/3 C water

2 C sugar

3 1/2 C flour

2 tsp baking soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

1/4 tsp ginger

Directions:

1.) In a large bowl, mix together pumpkin, eggs, oil, water, and sugar.

2.) Separately mix dry ingredients together.

3.) Combine dry ingredients into first mixture and stir just until blended.

4.) Pour dough into greased bread pans and/or muffin tins.

5.) Bake at 350 F for 30 minutes (muffins) or 50 minutes (bread).

Makes 3 loaves or 36 muffins.

Pumpkin Chocolate Chip Cookies

2010-11-07T18:58:00.003-05:00

Scrumptious - especially in the fall time! The pumpkin in these cookies gives them more of a fluffy texture than regular chocolate chip cookies. I also like to think they are healthier this way :)

Ingredients:
2 1/2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 C butter
1 1/2 C sugar
1 C pumpkin puree
1 egg
1 tsp vanilla
6 oz chocolate chips

Directions:
1.) Combine ingredients.
2.) Place dough in cookie form on a baking sheet.
3.) Bake at 350 F for 12-14 minutes

Makes about 3 dozen large cookies.

Apple Crisp

2010-10-03T21:27:00.005-04:00

The only thing that beats picking apples from the orchard is eating apple crisp for weeks after the trip! After much experimenting during the past two weeks, this is my favorite combination. It's not too sweet and has the perfect ratio of apples to crisp. With my new apple peeler-corer-slicer, the dessert is super-quick to make!

Ingredients:

6 medium sized apples

1 Tbsp lemon juice

1/2 tsp apple pie spice (or cinnamon)

-------------------------------------

1/2 C oats

1/4 C brown sugar

1/4 C oat bran

1/8 C flour

1/4 tsp cinnamon

3 Tbsp butter

Directions:

1.) Peel, core, and slice apples.

2.) Place apples pieces in a pan.

3.) Mix lemon juice and spice into apples.

4.) Combine second set of ingredients and cut in butter.

5.) Sprinkle crumble on top of apples.

6.) Bake at 350 F for 20-30 minutes or until apples are tender.

7.) Serve warm with vanilla ice cream.

Serves 4-6.

Taco Noodle Salad

2010-10-02T19:45:00.004-04:00

Unfortunately, garden season is coming to an end. This recipe was one of our favorites this summer with vegetables fresh from the garden. It's great because you can use just about any combination of tomatoes, peppers, cucumbers, etc. You can also add cheese, mixed in or sprinkled on top, but I prefer it without cheese. This dish can be served hot or cold; I prefer hot.

Ingredients:

14 oz pasta

1 lb chicken breast (sliced) or ground beef

3-5 tomatoes

1 cucumber

1 bell pepper

1 hot pepper

1 package taco seasoning

1/2-3/4 C creamy French dressing (Ken's Steakhouse)

Directions:

1.) Cook pasta and drain.

2.) Meanwhile, cook meat and drain excess grease.

3.) Dice vegetables.

4.) Mix taco seasoning and French dressing.

5.) Combine all prepared ingredients.

6.) Heat or chill to desired temperature.

Serves 4-6.

Sauteed Sweet Potatoes

2010-10-02T19:29:00.003-04:00

Until this recipe came along, Mitch had never enjoyed eating sweet potatoes (one of my all-time favorite foods). Now he loves them! Needless to say, now we are both happy.

Ingredients:

2 large, whole sweet potatoes

1/2 sweet onion

2-4 Tbsp olive oil

1/2 C hot water

salt and pepper, to taste

Directions:

1.) Wash sweet potatoes (do not peel).

2.) Cut sweet potatoes into 1/4" slices.

3.) Chop onion.

4.) Heat skillet with 2 Tbsp olive oil on medium-high heat.

5.) Add onions and saute until tender.

6.) Use additional olive oil and salt and pepper, as desired.

7.) Add sweet potatoes and saute until beginning to brown.

8.) Add hot water and cover.

9.) Stir occasionally, until sweet potatoes are tender.

Serves 4.

Cut-Out Sugar Cookies

2010-02-07T16:22:00.009-05:00

Finding a good sugar cookie recipe is such a challenge! I have to say I was initially not going to post this recipe (Martha Stewart's), because we were not thrilled with the cookies last night when I made them. They seemed a bit dry and too crispy. However, today the cookies taste wonderful! They are moist and have good flavor. So, my recommendation is to make them a day ahead of when you want to eat them. The Butter Cream Frosting is perfect on top! Pictured below is my Valentine's Day version.

Ingredients:

1/2 C butter

1 C sugar

1 egg

2 T brandy or milk

1/2 tsp vanilla

2 C flour

1/2 tsp salt

1/2 tsp baking powder

Directions:

1.) Cream butter and sugar.

2.) Add in beaten egg, brandy or milk, and vanilla.

3.) Stir in dry ingredients. Mix well with electric mixer.

4.) Separate dough into two equal portions.

5.) Refrigerate dough for at least one hour.

6.) On a lightly floured surface, roll out dough to 1/8" thickness.

7.) Cut into desired shapes and place on greased cookie sheet.

8.) Bake at 350 F for 8-10 minutes. Do not overbake!

9.) Allow to cool on wire rack.

10.) Decorate as desired.

Makes about 2 dozen cookies.

Butter Cream Frosting

2010-02-07T16:15:00.000-05:00

A perfect compliment to Cut-Out Sugar Cookies. This recipe also makes a good chocolate butter cream frosting by adding 1/3-3/4 C cocoa powder.

Ingredients:

6 T butter, softened

2 2/3 C powdered sugar

1/3 C milk

1 tsp vanilla

Directions:

1.) Cream butter.

2.) Alternately add in powdered sugar and milk.

3.) Mix until frosting is smooth.

4.) Add in vanilla and food coloring (if desired).

Makes enough for 3-4 dozen cookies or 1 cake.

Gingerbread Cookies

2009-11-28T15:29:00.007-05:00

Gingerbread cookies are another favorite of ours. This recipe is for a chewy, not hard, cookie that is perfect for making cut-out cookies. The cookies will be hard if cooked too long, so it's best to remove them from the oven right around 7 minutes. We like these cookies topped with a cream cheese frosting. The dough can be made ahead and stored in the refrigerator for up to four days (return to room temperature before using).

Ingredients:

3 C flour

1 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 Tbsp ginger

1 3/4 tsp cinnamon

1/4 tsp cloves

6 Tbsp butter

3/4 C brown sugar

1 egg

1/2 C molasses

2 tsp vanilla

Directions:

1.) Mix flour, powder, soda, salt, ginger, cinnamon, and cloves.

2.) In a separate bowl, cream butter and brown sugar.

3.) Beat in egg.

4.) Add molasses and vanilla. Mix well.

5.) Gradually stir in dry ingredients and mix until smooth.

6.) Let dough sit at room temperature for 2-8 hours.

7.) Place a portion (about a half) of dough on floured surface.

8.) Sprinkle flour over dough and rolling pin.

9.) Roll dough to about 1/4" thick.

10.) Cut out cookies as desired.

11.) Place cut cookies on greased cookie sheet.

12.) Bake at 375 F for 7-10 minutes.

13.) When the cookies are firm enough, move to wire rack.

14.) Allow to cool completely.

15.) Decorate as desired.

Makes 3-4 dozen.

Cream Cheese Frosting

2009-11-28T15:21:00.000-05:00

This is a delicious topper to many different desserts, including pumpkin bread, cakes, and gingerbread cookies.

Ingredients:

8 oz cream cheese

1/4 C butter

1 C powdered sugar

1/2 tsp vanilla extract

Directions:

1.) Soften cream cheese and butter. Cream.

2.) Mix in vanilla.

3.) Gradually add powdered sugar.

4.) Store in refridgerator.

Makes enough for one cake, two bread loaves, or about 3 dozen cookies.

Chewy Molasses Cookies

2009-11-28T15:15:00.006-05:00

This is my favorite Christmas cookie! They are absolutely delicious right after coming out of the oven. Unlike other molasses cookies, these even keep their moist texture for days after baking them.

Ingredients:

4 1/2 C flour

4 tsp ginger

2 tsp baking soda

1 1/2 tsp cinnamon

1 tsp cloves

1/4 tsp salt

1 1/2 C shortening

2 C sugar

2 eggs

1/2 C molasses

Directions:

1.) Mix together flour, ginger, soda, cinnamon, cloves, salt.

2.) In separate bowl, mush shortening and beat in sugar.

3.) Add eggs and molasses. Beat.

4.) Add dry ingredients into mixture. Stir well.

5.) Roll dough into 2" balls.

6.) Rub balls in sugar.

7.) Place on ungreased cookie sheet.

8.) Press down each cookie with a flat surface (cup).

9.) Bake at 350 F for 12-14 minutes.

Makes 2-3 dozen cookies.

Cranberry Relish

2009-11-28T15:02:00.003-05:00

Cranberries are a must during the holidays! With just enough of a tangy flavor, this is one of my favorite cranberry sauces. It is also so simple to make!

Ingredients:

12 oz fresh or frozen cranberries

2 ripe pears

1 C sugar

1 C orange juice

1 Tbsp orange rind

Directions:

1.) Dice pears.

2.) Combine all ingredients in a sauce pan.

3.) Bring to a boil.

4.) Simmer for 15 minutes.

5.) Allow to chill overnight.

6.) Serve cold.

Serves 7-10.

Pumpkin-Cranberry Pancakes

2009-11-15T19:39:00.006-05:00

Absolutely delicious! After having these super-fluffy pancakes, I don't know if I will ever go back to regular pancakes. They are not overly sweetened like many regular pancake recipes and have just the right amount of pumpkin flavor. The cranberries really make this recipe great!

Ingredients:

2 C flour

2 Tbsp brown sugar

1 Tbsp baking powder

1 tsp pumpkin pie spice

1 tsp salt

1/2 C pumpkin puree

1 egg

2 C milk

2 Tbsp canola oil

1/2 C fresh or frozen cranberries

1/2 C chopped nutes (if desired)

Directions:

1.) Combine all dry ingredients and mix well.

2.) Mix pumpkin puree, egg, milk, and canola oil in different bowl.

3.) Add pumpkin mixture to dry ingredients.

4.) Stir until moistened. Batter will be lumpy.

5.) Pour 1/4 C batter on hot griddle.

6.) Sprinkle desired number (4-8) cranberries on each pancake.

7.) Cook until bubbles begin to burst.

8.) Flip pancakes and cook until golden brown.

9.) Repeat until all batter is used.

10.) Serve with powdered sugar, chopped nuts, and maple syrup.

Makes about 16-20 medium-sized pancakes.

Nutty Pumpkin Waffles

2009-11-15T19:03:00.005-05:00

These delicious pumpkin waffles are perfect for a quick and easy fall-time brunch or dinner. They cook up to be the same texture as regular waffles, but have an amazing flavor! Next time, I would consider adding cranberries to the batter.

Ingredients:

2 C flour

1/4 C sugar

1 Tbsp cornstarch

2 tsp powder

2 tsp cinnamon

1/2 tsp salt

1/4 tsp ginger

1/4 nutmeg

2 eggs (separated)

1/2 C pumpkin puree

2 Tbsp butter

1 3/4 C milk

1/2 C chopped nuts (add into batter or as a topping)

Directions:

1.) Combine all dry ingredients and mix well.

2.) Mix egg yolks, pumpkin, butter, and milk into different bowl.

3.) Add pumpkin mixture to dry ingredients. Stir.

4.) Beat egg whites in small bowl until small peaks form.

5.) Gently fold egg whites into mixture.

6.) Pour batter into waffle iron.

7.) If adding chopped nuts or cranberries, sprinkle them on batter.

8.) Close lid and cook until waffles are golden.

9.) Remove waffles and repeat until all batter is used.

10.) Top with nuts, powdered sugar, and/or maple syrup.

Makes about twelve 4" waffles.

Zucchini Bread

2009-09-12T17:59:00.007-04:00

Absolutely delicious! We used zucchini fresh from our garden. The zucchini bread turned out very moist and kept well until every last bit was eaten up! You can also use 1 C oil instead of 1/2 C oil and 1/2 C applesauce; when made with only oil, the outside becomes crispy and flaky.

Ingredients:

3 eggs (beaten)

1/2 C oil

1/2 C applesauce

1 1/4 C sugar

1 tsp vanilla

1 tsp salt

1 tsp cinnamon

1/2 tsp baking powder

1 tsp baking soda

3 C flour

2 C zucchini (shredded, drained)

Directions:

1. With electric mixer, beat eggs, oil, applesauce, sugar, and vanilla.

2. Add in salt, cinnamon, baking powder, and baking soda.

3. Mix in flour 1/2 C at a time.

4. With spoon, stir in zucchini.

5. Pour into two loaf pans or muffin tin (greased).

6. Bake at 350 F for 45-55 minutes (30 minutes for muffins).

Peach & Blueberry Crumble

2009-09-12T17:46:00.004-04:00

This fruity dessert is absolutely wonderful served with vanilla ice cream. Yum!

Ingredients:

3 ripe peaches

1 pint blueberries

1/2 C brown sugar

1/3 C flour

1 C oats

1 tsp cinnamon

2 T butter

2 T canola oil

Directions:

1. Pit and slice peaches.

2. Combine peach slices, blueberries, 1/4 C brown sugar, and 1 T flour in 9"x9" pan.

3. Mix until fruit is evenly coated.

4. In another bowl, mix oats, cinnamon, remaining flour, and 1/4 C brown sugar.

5. Stir in butter and oil. Blend until course and crumbly.

6. Sprinkle crumble overtop fruit mixture.

7. Bake at 400 F for 30-35 minutes or until fruit is bubbly.

8. Serve warm or at room temperature.

Serves 6-8.

Naan

2009-09-12T16:56:00.005-04:00

We've found naan to be a great way to satisfy our craving for bread in the hot summertime when we don't want to turn on the oven. It's a perfect match with curry! When we have leftovers, we make them into mini flat bread pizzas by adding sauce, veggies, and cheese.

Ingredients:

1 package instate dry yeast

1 C warm water

1/4 C sugar

3 T milk

1 egg (beaten)

2 tsp salt

2 tsp minced garlic (optional)

4 1/2 C flour

1/4 C butter (melted)

Directions:

1. Disolve yeast into warm water. Mix until frothy.

2. Let sit for 5 minutes.

3. Sitr in sugar, milk, egg, salt, garlic, and flour (1/2 C at a time).

4. Knead dough.

5. Cover and let rise for 30 minutes.

6. Pinch off sections of dough and form into golf ball size balls.

7. Cover and let rise for 20 minutes.

8. With rolling pin, roll dough ball into thin circle.

9. Place on heated pan or grill.

10. While cooking, brush uncooked side of dough with butter.

11. When golden brown (2-3 minutes), flip to cook other side.

12. Brush cooked side with butter.

13. Continue this process until all dough is cooked.

14. Eat while warm.

15. Store leftovers in an airtight container and reheat.

Makes 12-15 pieces.

Flat Bread Pizza

2009-07-12T08:50:00.009-04:00

Delicious! We tried making pizza with flat bread for the first time last night. I think we will stick to this recipe for pizza making from now on. The crust is the perfect combination of crispy and moist. The interesting part is that this recipe is identical to my Ultimate Pizza Dough recipe, the only difference being that the bread is not kneaded, does not require as much rise time, and is SO much quicker. I hope you enjoy it as much as we did!

Pictured below is our pizza from last night: a light layer of pizza sauce, fresh basil (straight out of our garden), tomatoes (our garden isn't yet producing these), and fresh mozzerella cheese.

Ingredients:

1 C warm water

1 package instant dry yeast

2 T sugar

2 T olive oil

1/2 tsp salt

2 1/2 -3 C flour

desired pizza toppings

Directions:

1. Mix warm water and yeast until frothy.
2. Allow to sit 5 minutes.
3. Add in sugar, salt, and oil.
4. Stir in flour, 1/2 C at a time. DO NOT KNEAD.

5. Cover bowl and allow to rest for 10 minutes.

6. Break dough into two equal portions.

7. Sprinkle cornmeal on countertop.

8. On counter, roll each portion into a 12" pizza.

9. Transfer to baking stone and brush with olive oil.

10. Bake at 425 F for 5 minutes.

11. Remove from oven and add desired toppings.

12. Bake at 425 F for an additional 5-7 minutes.

Makes two 12" pizzas.

Waffles

2009-07-06T21:21:00.001-04:00

We eat waffles quite often, and this is our favorite recipe. If cooking fruit into the waffles (which I highly recommend!), pour batter into the waffle maker and add the fruit on top. Pictured below are our Red, White, and Blue Waffles that we made this year on the 4th of July.

Ingredients:

3 Tbsp shortening (melted)

4 1/2 tsp sugar

1 egg

1 tsp baking powder

1/4 tsp salt

1 C flour

7/8 C milk

Directions:

1. Melt shortening in bowl.

2. Stir in sugar and egg.

3. Add baking powder and salt; mix completely.

4. Mix in 1/2 C flour.

5. Add milk.

6. Stir in remaining 1/2 C flour.

7. Top as desired.

Makes six 4" square waffles.

Cinnamon Balls

2009-07-06T20:51:00.005-04:00

Cinnamon Balls are a cross between monkey bread and cinnamon rolls. They taste just like cinnamon rolls, but are several steps (and a ton of time) easier! The recipe for the dough is the same as my Yeast Rolls, but with a tad more sugar. The topping is a simple icing, not the super-sugary goo that often goes with monkey bread.

Ingredients:
1 C hot water
1/4 C margarine
1/4 C sugar
1 tsp salt
1/4 C cold water
1 package instant dry yeast
2 3/4 C flour
1 egg

----------------------------

2 Tbsp cinnamon

1/4 C sugar

----------------------------

3 Tbsp butter (melted)

1 Tbsp milk

1 - 1 1/2 C powdered sugar

Directions:
1. Melt margarine in hot water.
2. Add sugar and salt. Stir.
3. Add cold water and yeast to water. Stir.
4. Add 1 1/2 C flour. Mix.
5. Add egg and 1 - 1 1/2 C more flour.
6. Knead dough.
7. Cover dough and let rise until it doubles in size.

8. Combine cinnamon and sugar.
9. Make walnut size balls of dough.

10. Roll balls in cinnamon sugar mixture.

11. Place balls in a greased 9"x9" pan (stack as necessary).

12. Allow to rise 20-30 minutes in warm place.
13. Bake in a preheated 350 F oven for 45-45 minutes.
14. Make icing by combining final three ingredients.

15. Pour icing overtop warm cinnamon balls.

Serves 5-6.

Jello Cake

2009-07-05T22:33:00.005-04:00

Jello Cake is a yummy summer dessert! The flavors of Jello and pudding can be varied to create endless combinations. Below, I used a pinapple-berry Jello and a coconut cream pudding. Raspberry Jello and lemon pudding is another of my favorite combinations. Any cake flavor can also be used; however, I normally stick to white.

Ingredients:

1 box white cake mix

1 small package Jello

3/4 C boiling water

1/2 C cold water

1 small box pudding

1 C milk

1 C Cool Whip

Directions:

1. Bake cake in 9"x13" pan as directed on box.

2. Using a chopstick (or anything of similar size), poke approximately 100 holes in the cake.

3. Allow to cool in refridgerator.

4. Combine Jello package and boiling water in bowl.

5. Stir until completely disolved.

6. Mix in cold water.

7. Spoon Jello mixture on top of cake, being sure to moisten all areas.

8. Chill 2-3 hours or overnight.

9. Mix together pudding package and milk.

10. Add in Cool Whip.

11. Spread pudding mixture on top of cake.

12. Top as desired with fresh fruit or coconut.

Serves 15-20.

Sicilian Meat Roll (Meatloaf)

2009-07-05T20:40:00.004-04:00

Delicious! Meatloaf with an exciting twist. I like to eat it with ketchup. Mitch prefers A1 sauce.

Ingredients:

1 egg (beaten)

1/2 C bread crumbs

1/4 C tomato juice

1 Tbsp parsley

1/4 tsp oregano

1/8 tsp salt

1/5 tsp black pepper

1 small clove minced garlic

1 lb. ground beef

4 slices deli ham

8 oz. shredded mozzarella cheese

Directions:

1. Combine egg, bread crumbs, tomato juice.

2. Add in parsley, oregano, salt, black pepper, and garlic.

3. Add ground beef and mix well.

4. Lay a sheet of wax paper (at least 12") on counter.

5. Form meatloaf into a 10"x12" shape on wax paper.

6. Arrange ham on top.

7. Sprinkle 4 oz. cheese on ham.

8. Roll up meat (from short end).

9. Place meatloaf on greased baking sheet or pan.

10. Bake at 350 F for one hour.

11. Sprinkle 4 oz cheese on top.

12. Bake an additional 5 minutes.

Serves 4-6.

Rotel

2009-07-05T20:28:00.003-04:00

This is a super-easy dip that is always quickly eaten up! Great add-ins include fresh cilantro, ground beef, chicken, ground cumin, or beans.

Ingredients:

16 oz Velveeta cheese

1 can (8 oz) Rotel (diced tomatoes & chilies)

Directions:

1. Dice Velveeta into small pieces and place in bowl.

2. Microwave 2 minutes.

3. Stir in can of Rotel (do NOT drain).

4. Microwave 2 minutes.

5. Stir.

6. Microwave until smooth and creamy.

7. Serve warm with tortilla chips.

Serves 8-10.

Oatmeal, Chocolate Chip, Peanut Butter, M&M Cookies

2009-05-03T09:05:00.003-04:00

Although the name is a mouthful, you will want just that after you try a bite of these delicious cookies! (They are pictured with out the M&M's and are equally tasty!) Thanks, Kari!

Ingredients:
1 C sugar
1 C brown sugar
1 C margarine
2 eggs
1/2 tsp salt
1 tsp vanilla
1 C peanut butter
1 tsp baking powder
1 tsp baking soda
3 C quick oats
1 1/2 C flour
1 package chocolate chips
1 C M&M's, peanut butter chips, or whatever else sounds good :)

Directions:
1. Cream sugar and margarine.
2. Add eggs, salt, and vanilla.
3. Mix well.
4. Stir in peanut butter, baking powder, and baking soda.
5. Add oats. Stir.
6. Add four. Stir.
7. Mix in chocolate chips and candies.
8. Drop dough onto ungreased baking sheet.
9. Bake at 375 F for 8-10 minutes.

Makes 3-4 dozen cookies.

Cinnamon Raisin Bread

2009-05-03T08:26:00.010-04:00

Cinnamon Raisin Bread is an easy and equally tasty alternative to making laborious cinnamon rolls. The whole process is about two hours start to finish!

Below you see the same bread, but cooked a little bit differently. On the left, the bread has extra butter and cinnamon sugar for maximum gooey goodness! On the right, the bread is cooked a bit longer for a hardened crust and a more "bready" texture. Take your pick!

Regardless, it is important to roll this dough to be long and slender, or else you may have uncooked dough in the middle of this large loaf.

Ingredients:
3/4 C raisins
1 package active dry yeast
3/4 C milk, warmed
1/3 C brown sugar
2 eggs, beaten
1 T butter, melted
1 tsp salt
1/4 tsp cinnamon
4 1/4 C flour
------------------------------
1-3 T butter
1 tsp cinnamon
1/4 C sugar
egg wash

Directions:
1. Cover raisins in bowl of hot tap water and allow to soak.
2. Combine warmed milk and yeast.
3. Stir until frothy and then let rest for 5 minutes.
4. Add in brown sugar and 1 C flour.
5. Mix in eggs, butter, salt, and cinnamon.
6. Stir well.
7. Add in remaining (3 1/4 C) flour, 1/2 C at a time.
8. Knead dough.
9. Let stand for 10 minutes.
10. Drain raisins and fold them into the dough.
11. Cover and let rise for 30 minutes.
12. Roll out dough into 14"x7" rectangle.
13. Combine cinnamon and sugar.
14. Spread butter on dough.
15. Sprinkle desired amount of cinnamon sugar on top.
16. Roll dough into loaf "hot dog style."
17. Place in greased loaf pan and let rise 20 minutes or let rise 20 minutes and then place on baking stone.
18. Coat with egg wash and/or butter.
19. Bake at 350 F for 50 minutes.
20. Slice and enjoy!

Serves 10.

Baked Corn

2009-05-03T08:13:00.004-04:00

This is one of my mom's staple dishes. Delicious with practically any meal!

Ingredients:
1/2 C butter, partially melted
15 oz. creamed corn
12 oz. frozen corn
1 T sugar
2 eggs, beaten
1 box Jiffy corn muffin mix
8 oz. shredded cheddar cheese

Directions:
1. Combine butter, creamed corn, corn, sugar, and eggs.
2. Add in corn muffin mix and cheese.
3. Stir well.
4. Pour batter into a greased 9"x13" pan.
4. Bake at 400 F for 30-45 minutes.

Serves 8-10.

Cinnamon Breadsticks

2009-04-19T14:45:00.005-04:00

This recipe is the same as our Ultimate Pizza Dough, but with a bit more sugar added to the dough.

Ingredients:
1 C warm water
1 package instant dry yeast
1/2 C sugar
1/2 tsp salt
2 T olive oil
2 1/2-3 C flour
----------------------------
1 C powdered sugar
1/4 tsp vanilla
1 T milk

Directions:
1. Mix warm water and yeast until frothy.
2. Allow to sit 5 minutes.
3. Add in sugar, salt, and oil.
4. Stir in flour, 1/2 C at a time.
5. Knead dough.
6. Allow to rest for 20-30 minutes in warm place.
7. Roll out dough to be 3/4" thick.
8. Slice dough into breadsticks.
9. Place on greased pan or on baking stone.
10. Allow to rise an additional 30 minutes before baking.
11. Bake at 450 F for 10-15 minutes or until golden brown.
12. Prepare frosting by combining powdered sugar, vanilla, and milk.
13. Serve with frosting drizzled on top of breadsticks or with frosting on the side.

Makes 2 dozen breadsticks.

Hot Pizza Dip

2009-04-19T14:32:00.008-04:00

Hidden beneath this sea of green peppers and olives is a delicious pizza dip!

Ingredients:
16 oz cream cheese
2 tsp Italian seasoning
2 C shredded mozzarella cheese
1 1/2 C Parmesan cheese
1 can (16 oz) pizza sauce
1 C toppings (green pepper, onion, olives)

Directions:
1. Combine cream cheese and Italian seasoning.
2. Spread on bottom of 9"x13" pan.
3. Combine cheeses and pour 1/2 on top of cream cheese.
4. Spread sauce over cheese in pan.
5. Top with remaining cheese and desired toppings.
6. Bake at 350 F for 15-18 minutes or until edges bubble.
7. Serve with sliced bread or breadsticks.

Serves 8-10.

Spinach and Garlic Mashed Potatoes

2009-04-19T14:17:00.005-04:00

A little bit of experimenting led us to these mashed potatoes - with an exciting twist! We will definitely make them again!

We used heavy cream, because we had it on hand; milk and sour cream would substitute alright. We never skin our potatoes; the skin is the most nutritious part of the potato! Also, we always mash, never whip, our mashed potatoes for a better texture.

Ingredients:
4-6 potatoes
1 onion
1 T olive oil
3 T butter
1/2 C heavy cream
spices (garlic, black pepper, seasoned salt) to taste
1 C fresh spinach

Directions:
1. Dice and boil potatoes.
2. Meanwhile, saute onion in olive oil.
3. When cooked, drain and mash potatoes.
4. Stir in butter until melted.
5. Mix in heavy cream (or milk and sour cream).
6. Add spices to taste.
7. Tear spinach into small pieces and add to potatoes.
8. Heat until spinach is cooked.

Serves 4-6.

The Ultimate Pizza Dough

2009-04-19T13:21:00.009-04:00

After years of searching, we have finally found a great pizza dough recipe that is perfect every time! It's wonderful for pizza, breadsticks, Cinnamon Breadsticks, or calzones! Also, check out our recipe for Flat Bread Pizza.

Ingredients:
1 C warm water
1 package instant dry yeast
2 T sugar
1/2 tsp salt
2 T olive oil
2 1/2-3 C flour
desired toppings

Directions:
1. Mix warm water and yeast until frothy.
2. Allow to sit 5 minutes.
3. Add in sugar, salt, and oil.
4. Stir in flour, 1/2 C at a time.
5. Knead dough.
6. Allow to rest for 20-30 minutes in warm place.
7. Form into desired size and shape.*

8. Top as desired.
8. Allow to rise an additional 15-20 minutes before baking.
9. Bake at 450 F until golden brown (cooking time will vary based on size and shape of dough).

*If making calzones:

7. Form dough into 3-4 balls and allow to rest 10-15 minutes.

8. Sprinkle cornmeal on countertop.

9. On counter, roll dough into 7" circles.

10. Place toppings (meats, cheeses, veggies) on half of dough.

11. Fold dough over toppings to form the calzone.

12. Slide calzone onto baking sheet or baking stone.

13. Seal and top with egg white prior to baking.

14. Bake at 450 F for 15-20 minutes.

15. Serve with pizza sauce on top or on side.

Makes 1 large pizza, 2 dozen breadsticks, or 3-4 large calzones.

Cranberry Orange Muffins

2009-04-19T12:47:00.006-04:00

Yum! We slice the cranberries in half to help distribute the flavor. The recipe also calls for 1 C nuts, but we do not include them.

Ingredients:
1/4 C butter (melted)
2-3 T orange juice concentrate
1 egg (beaten)
3/4 C milk
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 C flour
1 C fresh or frozen cranberries

Directions:
1. Mix butter, orange juice concentrate, egg, milk, and sugar.
2. Add in baking powder and salt. Mix well.
3. Stir in flour.
4. Fold cranberries into mixture.
5. Pour batter into greased muffin tin.
6. Bake at 400 F for 20-25 minutes.

Makes one dozen muffins.

Baked Spaghetti

2009-04-15T21:20:00.012-04:00

My sister gave me this recipe years ago, and it is still one of our favorites! It is similar to lasagna, only easier. It is so, so tasty with eggplant! Thanks, Kristi!

Ingredients:
1 large eggplant (optional)
1 lb ground beef or sausage
12 oz spaghetti
24 oz pasta sauce
1/3 C Parmesan cheese
2 eggs (beaten)
2 tsp butter
18 oz cottage cheese
1 C mozzarella cheese

Directions:
1. Peel, slice, and boil eggplant until tender. Set aside.
2. Brown meat and drain well.
3. Meanwhile, cook spaghetti.
4. Add sauce to meat and simmer.
5. Immediately after draining spaghetti, stir in Parmesan cheese, eggs, and butter.
6. Grease 9"x13" pan.
7. On bottom of pan, spread 1/2 of meat and sauce mixture.
8. Layer 1/2 of noodle mixture on top of meat sauce.
9. Spread entire amount of cottage cheese on top of noodles.
10. Place eggplant slices on next.
11. Spread remaining noodles on eggplant.
12. Cover with remaining meat sauce.
13. Bake at 350 F for 30 minutes.
14. Spread mozzarella cheese on top.
15. Bake for an additional 10 minutes.

Serves 6-8.

Butternut Squash Casserole

2009-04-14T20:57:00.007-04:00

This is a yummy side-dish that is great around Thanksgiving, Christmas, or really anytime! I only use about 1/4 C sugar, and the squash is still plenty sweet.

Ingredients:
Squash:
1 large butternut squash
1/2 C sugar
2 eggs (beaten)
1 tsp vanilla

Topping:
1/8 C margarine (melted)
1/4 C brown sugar
1/4 C flour
1/8-1/4 C chopped pecans
1/4 C coconut

Directions:
1. Peel, seed, dice (into 1" cubes), and boil squash until tender.
2. Drain well and transfer into mixing bowl.
3. Beat squash on low speed with mixer.
4. Add in sugar, eggs, and vanilla.
5. Mix well.
6. Pour mixture into a greased casserole dish.
7. Make topping by first creaming margarine and brown sugar.
8. Mix in flour, pecans, and coconut.
9. Spread topping over squash.
10. Bake at 325 F for 30-40 minutes.

Serves 8-10.

Flour Tortillas

2009-04-06T19:59:00.007-04:00

We tried this recipe for the first time tonight. They are the best homemade tortillas we've tried yet (of course, only secondary to the ones we ate in Honduras)! We ate the tortillas as burritos tonight, but I can imagine they would also be very good for quesadillas. We made dessert tortillas by spreading honey on top. Yum!

For making these tortillas, it is most efficient to have two people: one person to roll out the dough, and one person to man the griddle.

Ingredients:
3 1/2 C flour
1 tsp salt
1/2 tsp baking powder
7 T oil
1 C warm water

Directions:
1. Mix ingredients together.
2. Knead for 3 minutes.
3. Cover with clean cloth and let dough sit for 15 minutes.
4. Separate dough into 1" sized portions (12-18).
5. Form each piece into a small ball.
6. Cover and let sit for 5-10 minutes.
7. Heat griddle on medium-high.
8. Roll out one ball into flat, round tortilla shape.
9. Place first piece of dough on hot griddle.
10. Once bubbles form, flip tortilla.
11. Tortilla will bubble up while cooking; flatten with spatula.
12. Heat until tortilla is golden brown on each side.
13. Continue rolling dough and cooking tortillas one at a time.
14. Enjoy the tortillas hot off the griddle!

Serves 4-6.

Parmesan Herb Bread

2009-03-31T21:01:00.004-04:00

My favorite way to jazz up a normal pasta dish is with this amazing bread!

Ingredients:
2 C warm water
1 package instant dry yeast
1/2 tsp sugar
1 tsp salt
1/4 C olive oil
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp black pepper
1/2 C grated Parmesan cheese
6-6 1/2 C flour
1 egg white + 1 tsp water (for egg wash)

Directions:
1. Mix yeast, sugar, and salt into water.
2. Allow to rest 5 minutes.
3. Stir in 1 C flour.
4. Add oil, basil, oregano, black pepper, and cheese. Mix well.
5. Mix remaining 5-5 1/2 C flour.
6. Knead dough.
7. Cover dough and allow to rise for 30 minutes.
8. Split dough into 2 equal portions.
9. Roll each portion into a 16" long loaf.
10. Twist the loaf and place on greased baking sheet or baking stone covered in cornmeal.
11. Let rise 20 minutes longer.
12. Score the bread.
13. Beat egg whites with water.
14. Brush egg wash on bread.
15. Bake at 400 F for 20 minutes and reapply egg wash.
16. Bake for an additional 15 minutes or until golden.
17. Cool loaves and enjoy!

Makes 2 loaves.

Chex Mix

2009-03-31T20:51:00.003-04:00

This is it - Traditional Chex Mix. Feel free to jazz it up with any creative add in snacks or spices!

Ingredients:
1/2 C butter
1 1/2 tsp seasoned salt
2 T Worcestershire sauce
1 C dry roasted peanuts
1 C Cheerios
1 C pretzels
1 C corn Chex
1 C rice Chex
1 C wheat Chex
1 C Cheez-Its

Directions:
1. Mix butter, seasoned salt, and Worcestershire sauce in pan.
2. Heat on medium-low until butter is melted. Mix well.
3. Combine all other ingredients in 9"x13" pan.
4. Pour melted mixture over dry ingredients in pan.
5. Stir.
6. Bake at 250 F for 1 hour (stirring every 15 minutes).
7. Enjoy it fresh!
8. Store any leftovers in a sealed container.

Oreo Cheesecake

2009-03-31T20:32:00.008-04:00

A very tasty recipe! This recipe is similar to our more traditional Cheesecake recipe. This recipe is from Dan & Laura's amazing cheesecake book with more than 100 different recipes!

Ingredients:
Crust:
16 Oreos (crush)
4 T butter (melted)

Filling:
3 packages (8 oz. each) cream cheese
1 C sugar
2 T flour
1/4 tsp vanilla
3 eggs
1 egg yolk
1/5 C heavy whipping cream
1 C semi-sweet chocolate chips (melted), optional
6 Oreos (coarsely crumbled)

Oreo Topping:
1 C heavy whipping cream
1 T sugar
6 Oreos (coarsely crumbled)

Directions:
1. In bowl, mix crust ingredients until they are well combined.
2. Press crust on bottom of 8.5" spring form pan.
3. In order to harden, refrigerate crust until needed.
4. Preheat oven to 500 F.
5. In large bowl, combine cream cheese and sugar.
6. Beat with electric mixer until smooth.
7. Add flour, vanilla, eggs, egg yolks, cream, and melted chips.
8. Beat at high speed just to blend.
9. Fold in crumbled Oreos.
10. Pour mixture into spring form pan.
11. Bake 10 minutes at 500 F.
12. Reduce oven temperature to 250 F and bake about 50 minutes.
13. To reduce cracking on surface, cool in oven for one hour.
14. Remove from oven and allow to cool to room temperature.
15. Chill at least 3 hours.
16. Immediately before serving, make Oreo Topping.
17. In small bowl, combine cream and sugar.
18. Beat on medium speed until soft peaks form.
19. Spread whipped cream over chilled cheesecake.
20. Sprinkle crumbled Oreos on top.

Serves 10-14.

Hot Fudge Sauce

2009-03-31T20:12:00.006-04:00

This hot fudge is so good! We commonly use it on Cheesecake and ice cream. You can use anywhere between 1/4 to 3/4 C cocoa powder, depending upon your preference. The recipe calls for 3/4 C, but we normally use 1/2 C. I have used leftovers (refrigerated) from this recipe for up to 2-3 weeks following the initial making, and it still tastes great!

Ingredients:
3/4 C unsweetened cocoa powder
3/4 C sugar
3 T butter (cut into small pieces)
1/2 C heavy whipping cream
1 pinch salt
1 tsp vanilla

Directions:
1. Stir together cocoa and sugar in small saucepan.
2. Add butter.
3. Heat on medium.
4. As soon as butter is melted, mix in cream.
5. Stir constantly.
6. Bring sauce to a boil.
7. Boil for 30 seconds while continuing constant stirring.
8. Remove from heat.
9. Stir in salt and vanilla.
10. Serve!
11. Store leftovers in airtight container in refrigerator.
12. Reheat sauce in microwave or over low heat.
13. Enjoy again and again!

Serves 12-18.

Cheesecake

2009-03-31T19:54:00.012-04:00

We love cheesecake, and we really love this cheesecake! It is so good drizzled with Hot Fudge Sauce and strawberries. You can spread the crust over the bottom and sides of the spring form pan, but we find that just spreading it on the bottom is so much easier. When we have made this cheesecake, the cooking time has consistently been at least 1 hour and 20 minutes after reducing the temperature to 250 F. You can always tell that a cheesecake is finished when it no longer "jiggles" or when it passes the knife test.

For cheesecake with a twist, try our Oreo Cheesecake.

Ingredients:
(Crust:)
2 1/2 C graham cracker crumbs
1/4 C sugar
1/2 C butter (softened)

(Filling:)
5 packages (8 oz. size) cream cheese (softened)
1 3/4 C sugar
3 T flour
1/4 tsp vanilla
5 eggs
2 egg yolks
1/4 C heavy whipping cream

Directions:
1. In bowl, mix crust ingredients until they are well combined.
2. Press crust on bottom and sides of 9" spring form pan.
3. In order to harden, refrigerate crust until needed.
4. Preheat oven to 500 F.
5. In large bowl, combine cream cheese and sugar.
6. Beat with electric mixer until smooth.
7. Add flour, vanilla, eggs, egg yolks, and cream.
8. Beat at high speed just to blend.
9. Pour mixture into spring form pan.
10. Bake 10 minutes at 500 F.
11. Reduce oven temperature to 250 F and bake 1 hour longer.
12. To reduce cracking on surface, cool in oven for one hour.
13. Remove from oven and allow to cool to room temperature.
14. Chill at least 3 hours before serving.

Serves 12-16.

Cinnamon Rolls

2009-03-24T19:41:00.005-04:00

This is my mom's super-moist cinnamon roll recipe. It is easy to double or triple the recipe if you are baking for a large group. As mentioned in the recipe, you can prepare these cinnamon rolls the night before and allow to rise in the refrigerator overnight; however, the best cinnamon rolls are the ones that are started at 5AM (those type aren't made often at our place...we enjoy sleeping in too much).

Ingredients:
1/4 C milk
1/4 C sugar
1/2 tsp salt
1/3 C shortening
1 package instant dry yeast
1/4 C warm water
2 eggs (beaten)
2 1/4 C flour
---------------------------
1/8 C cinnamon
1/8 C sugar
soft margarine
---------------------------
1 tsp milk
1/4 C powdered sugar

Directions:
1. Combine milk, sugar, salt, and shortening in saucepan.
2. Heat until shortening melts. Cool to lukewarm.
3. Combine yeast and warm water in another bowl.
4. Add eggs to water mixture.
5. Mix both bowls together.
6. Add flour and mix until smooth.
7. Knead dough.
8. Cover dough and allow to rise 30 minutes.
9. Mix cinnamon and sugar.
10. Roll dough into an 8" square.
11. Spread soft margarine over entire surface of dough.
12. Sprinkle cinnamon and sugar mixture on dough.
13. Roll dough "hot dog style" and pinch ends of dough.
14. Cut the dough in 6-10 slices (depending upon size and number desired).
15. Place the rolls in greased baking pan.
16. Allow to rise for 30 minutes (or overnight in refrigerator).
17. Bake at 375 for 25 minutes.
18. Prepare icing by mixing milk and powdered sugar.
19. Pour icing over baked cinnamon rolls and enjoy!

Serves 6-10.

Sweet Sausage Meatballs

2009-03-23T21:46:00.005-04:00

We liked this non-traditional meatball recipe from the first taste. The spinach adds a nice flavor.

Ingredients:
1 lb. sweet Italian sausage
15 oz. fresh or frozen spinach
1/2 C ricotta cheese
1/2 C onion (finely chopped)
1 egg (beaten)
1/2 tsp oregano
2 T olive oil
16 oz. tomato sauce
cooked pasta

Directions:
1. Mix sausage, spinach, ricotta cheese, onion, egg, and oregano.
2. Shape into 1" balls.
3. Using hot olive oil, brown meatballs in large skillet.
4. Drain well.
5. Add tomato sauce.
6. Cover and simmer for 20 minutes.
7. Serve on pasta.

Serves 6.

Pigs in a Blanket

2009-03-23T21:30:00.005-04:00

We enjoy making pigs in a blanket. Mitch prefers them with mustard on the side; I like them when they are cheese-filled. They warm up well as leftovers. This bread recipe also tastes good as yeast rolls.

Ingredients:
1 package instant dry yeast
1/3 C + 1 tsp sugar (divided)
2/3 C warm milk
1/3 C warm water
1 egg (beaten)
2 1/2 T shortening (melted)
1 tsp salt
3 2/3 C flour
10 hot dogs
shredded cheddar cheese (optional)

Directions:
1. Mix yeast, 1 tsp sugar, warm milk, and warm water.
2. Allow to sit for 5 minutes.
3. Add in egg, shortening, 1/3 C sugar, and salt.
4. Mix in flour.
5. Knead dough.
6. Cover dough and allow to rise for 10-15 minutes.
7. Divide dough into 10 equal portions.
8. Roll section of dough into rectangle (5"x2 1/2").
9. Wrap dough around hot dog (and cheese, if desired).
10. Repeat with each piece of dough.
11. Allow "pigs" to rise on greased cookie sheet for 30 minutes.
12. Bake at 350 F for 15-18 minutes (or until golden brown).

Banana Bread

2009-03-23T21:21:00.005-04:00

This recipe makes two wonderful tasting loaves or a dozen muffins. The bread/muffins keep well for a couple of days following the original bake. It's our favorite banana bread recipe! Thanks, Christina!

Ingredients:
1/2 C margarine
1 C sugar
2 eggs
3 tsp yogurt
3 bananas (mashed)
1 C flour
1 C oats
1 tsp baking soda
1/2 C chocolate chips (optional)

Directions:
1. Stir together margarine, sugar, eggs, yogurt, and bananas.
2. Mix in dry ingredients.
3. Bake at 350 F for 40 minutes (25 minutes for muffins).

The Basics of Bread Making

2009-03-09T21:22:00.009-04:00

Bread making is a science. There are variables, such as temperature and humidity, that are out of our control. This means that we have to know our dough (and know what it likes) in order to have good bread.

I am by no means a professional baker, but I enjoy eating bread so much that I also enjoy experimenting with it. I'd like to share a few basics that I have learned about baking bread:

Yeast:
I have always used Fleischmann's Instant Dry Yeast (as opposed to active dry yeast, which requires proofing and takes about twice as long to rise). Some people say that when using instant yeast, warm water is not required to activate the yeast; however, I always use warm (100-115 F) water. Upon adding water, I mix the yeast and water vigorously until a bit frothy.
2 1/4 tsp = 1 package

Flour:
I normally use unbleached white flour as the main ingredient in my breads. I enjoy adding in a bit of wheat or rye flour for flavor. Many people say that using only bread flour is best. Some breads I have made use rice flour as their main component (these breads are very soft). I stick to my unbleached white flour, because that is what I like best.

Also very important to remember is that when you add flour to your dough, you should be watching the dough closer than you are watching the recipe. So many factors determine the amount of flour that your dough will need on the particular day that you are making it. Using the dough as your guide to how much flour to add is especially important while kneading the dough.

Rising:
After mixing and kneading the dough, only two steps remain: rising and baking. When using instant dry yeast, the dough is to "rest" 10 minutes after kneading. Then, it is to be formed into loaf, covered, and allowed rise until doubled (30-60 minutes). If making the dough into forms (rolls, doughnuts) other than a loaf, knead the dough, allow the dough to rise for 30 minutes as a whole, mold the dough into the desired shapes, and then allow to rise an additional 30 minutes. The dough should always rise in a warm, draft-free place. I find that on top of a preheating oven is a perfect place for it to rise. "Scoring" or slicing 1/4" deep slits into the bread prior to cooking allows the bread to rise further while cooking.

Baking:
Using a stone, covered in corn meal, is best for baking breads. Baking sheets also work fine. I have recently learned that bakery ovens have steamers inside them that continually spray the bread, giving it the hard crust and sealing in the moistness. I am told that these steamers can be simulated in a home oven by removing the bread from the oven and spraying it with water every 10 minutes while baking. I am still perfecting this technique.

Baked Doughnuts

2009-03-09T20:38:00.012-04:00

These doughnuts (and doughnut holes) are amazing! They taste the best right out of the oven, so make them at a time when you will have lots of people to eat them up. Be sure to cut the middle holes large enough, or else you will have giant doughnut rolls.

Ingredients:
1 1/3 C warm milk (divided)
1 package instant dry yeast
2 Tbsp butter
2/3 C sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg
1 tsp salt
------------------------------------------------
1/2 C unsalted butter, melted
1 Tbsp cinnamon
1 1/2 C sugar

Directions:
1. Combine 1/3 C warm milk and yeast. Let sit for 5-10 minutes.
2. Stir in butter, sugar, and remaining warm milk (1 C).
3. Stir in eggs, nutmeg, and salt.
4. Add in flour.
5. Knead dough, shape it into a ball, and cover.
6. Allow the dough to rise until doubled in size (30-60 minutes).
7. Roll dough 1/2" thick onto floured counter top.
8. Use a cookie cutter to stamp out 2-3" circles.
9. Transfer circles to greased baking sheet.
10. Stamp out inner circles using a smaller cookie cutter.
11. Cover and let rise another 45 minutes.
12. Bake at 375 F 8-10 minutes (until bottoms are golden).
13. Melt butter.
14. Combine cinnamon and sugar in separate bowl.
15. Remove doughnuts from oven. Let cool 1-2 minutes.
16. Dip each doughnut in butter and toss in cinnamon sugar.
17. Eat immediately.

Makes 1 1/2 - 2 dozen delicious doughnuts + doughnut holes.

White Chicken Chili

2009-03-08T22:16:00.006-04:00

This meal is really easy to make for a large group of people. We normally error on the side of having way too much, because we love to eat white chicken chili as leftovers. It warms up great for days following the initial creation! Thanks, Sarah!

Ingredients:
2-3 chicken breasts, sliced into bite-size pieces
1 onion, diced
1 tall jar (16 oz) salsa
1 small bag (16 oz) frozen corn
1-2 cans (15.5 oz each) great northern beans
1 bag (12 oz) shredded colby-jack cheese
1 package McCormick's White Chicken Chili Seasoning

Directions:
1. Place sliced chicken and onion in large, heated pot.
2. Saute until chicken is browned.
3. Add in all other ingredients. Mix well.
4. Bring chili to a boil.
5. Simmer over medium-low heat, stirring occasionally, until chili is desired thickness.
6. Serve with tortilla chips.

Serves 5-6.

Sausage Gravy

2009-03-08T20:27:00.007-04:00

This gravy makes a wonderful meal with Angel Fluff Biscuits, potatoes, and/or scrambled eggs.

Ingredients:

½ lbs sausage
4 Tbsp flour
2 Tbsp butter
3 C milk
1 ½ tsp salt
1 ½ tsp pepper

Directions:
1. Brown sausage in pan. Drain grease from pan.
2. Mix in flour and butter.
3. Add milk and stir constantly.
4. Simmer on medium/high heat until gravy thickens as desired.
5. Stir in salt and pepper.

Serves 4-6.

Angel Fluff Biscuts

2009-03-08T19:48:00.011-04:00

They are just as heavenly as their name makes them sound! They taste especially good smothered in our sausage gravy.

Ingredients:
1 C buttermilk (or 1 T lemon juice or vinegar + enough milk to make 1 C), warmed
1 package instant dry yeast
1/4 C shortening, melted and cooled
2 T sugar
1/2 C warm water
3 C flour
1 tsp baking powder
3/4 tsp salt
1/4 tsp soda

Directions:
1. Preheat oven to 400 F.
2. Dissolve yeast and sugar in warm water.
3. Add warm buttermilk and Crisco.
4. Add in baking powder, salt, and soda. Mix well.
5. Add flour and mix thoroughly.
6. With floured hands, roll dough into 2" balls.
7. Place balls on greased cookie sheet.
8. Let rise for 30 minutes.
9. Bake at 400 degrees until slightly browned (approximately 5-10 minutes).

Serves 4-6.

Lemony Crisps

2009-03-08T09:47:00.005-04:00

This is a tasty and easy recipe I found on the side of a cake box a few years ago. It's still one of our favorite cookies!

Ingredients:
1 box lemon cake mix
1/3 C vegetable oil
2 eggs
1/4 C sugar
----------------------
1 C powdered suger
2-3 Tbsp lemon juice

Directions:
1. Preheat oven to 375 F.
2. Mix together first set of ingredients (cookie dough).
3. Drop dough onto greased cookie sheet.
4. Bake for 5-7 minutes.
5. Mix together second set of ingredients (icing).
6. When cooled, drizzle with icing.

Yeast Rolls

2009-03-07T16:02:00.009-05:00

We've tried several recipes for yeast rolls and have determined this one to be the best! I often replace 1 C of white flour with wheat flour for added nutrition and flavor.

Ingredients:
1 C hot water
1/4 C margarine
1 Tbsp sugar
1 tsp salt
1/4 C cold water
1 package instant dry yeast
2 3/4 C flour
1 egg

Directions:
1. Melt margarine in hot water.
2. Add sugar and salt. Stir.
3. Add cold water and yeast to water. Stir.
4. Add 1 1/2 C flour. Mix.
5. Add egg and 1 - 1 1/2 C more flour.
6. Knead dough.
7. Cover dough and let rise until it doubles in size.
8. Make walnut size balls of dough. Let rise for 30 minutes.
9. Place balls about 2" apart in greased 9" x 13" pan.
10. Bake in a preheated 350 F oven for 30-40 minutes.
11. Brush top of rolls with margarine while hot.

Makes 2 dozen rolls.

Chewies

2009-03-07T13:06:00.007-05:00

This recipe makes a delicious cookie bar. It is super-quick and easy to make! Thanks, Sarah!

Ingredients:
1 box yellow cake mix
1/2 C vegetable oil
1 Tbsp vanilla
2 eggs
2 C chocolate chips

Directions:
1. Preheat oven to 350 F.
2. Combine all ingredients.
3. Pour mixture into a greased 9" x 13" pan.
4. Bake for 25 minutes. Do not overbake!