Maybe they're not.
I just like chocolate chips.
1 cup bran cereal.
1 cup milk.
Put those in the bowl first, and let them soak while getting out the rest of your ingredients.
1/2 cup molasses
3/4 cup applesauce
1 1/2 cups flour.
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
2 eggs
2 tbsp oil (I use canola)
1 cup Chocolate chips.
Bake at 400 degrees for 15-17 minutes.
Makes about 15 - 18 muffins.
* Last time I added
1/4 cup chopped walnuts (this can replace the chocolate chips)
1 over ripe banana (you can take out the oil)
*This is highly recommended.
Monday, November 3, 2014
Tuesday, January 22, 2013
Cookies for Grandpa
I now live with my Grandpa, who loves cookies. This week, he was craving something with molasses. So, here we go. Snappy.
Molasses Cookies
1 cup packed brown sugar
3/4 cup shortening
Cream together in large bowl
1/4 cup molasses
1 egg
1/2 tsp vanilla extract
Mix together
Sift:
2 cups all purpose flower
2 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
stir in all dry ingredients.
Roll into 1 inch balls of dough, place on cookie sheet.
Bake @ 350 degrees, bake for 11 minutes.
Molasses Cookies
1 cup packed brown sugar
3/4 cup shortening
Cream together in large bowl
1/4 cup molasses
1 egg
1/2 tsp vanilla extract
Mix together
Sift:
2 cups all purpose flower
2 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
stir in all dry ingredients.
Roll into 1 inch balls of dough, place on cookie sheet.
Bake @ 350 degrees, bake for 11 minutes.
Saturday, May 14, 2011
The Granola Girl
I have never loved granola, but again, I have never made my own... until today.
4 cups of rolled oats (not instant, this newbie assumes)
1 cup of coconut flakes
1/2 cup almonds - sliced, chopped, whole - whatever you have
1/2 cup cashews
3 tbsp sesame seeds
1/4 cup unsalted sunflower seeds
1/4 cup brown sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp salt
in smaller bowl, combine first:
1/4 cup canola oil
1/4 cup honey
1 tsp vanilla extract
1 tsp almond extract
mix all ingredients together, spread out on baking sheet covered in aluminum foil.
Bake at 375, stirring every 8-10 minutes. Bake 25 minutes total.
once completely cooled, stir in
2 cups of dried fruit.
I used dried blueberries, cranberries, figs and mangoes.
use what you like.
I am now a granola girl.
4 cups of rolled oats (not instant, this newbie assumes)
1 cup of coconut flakes
1/2 cup almonds - sliced, chopped, whole - whatever you have
1/2 cup cashews
3 tbsp sesame seeds
1/4 cup unsalted sunflower seeds
1/4 cup brown sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp salt
in smaller bowl, combine first:
1/4 cup canola oil
1/4 cup honey
1 tsp vanilla extract
1 tsp almond extract
mix all ingredients together, spread out on baking sheet covered in aluminum foil.
Bake at 375, stirring every 8-10 minutes. Bake 25 minutes total.
once completely cooled, stir in
2 cups of dried fruit.
I used dried blueberries, cranberries, figs and mangoes.
use what you like.
I am now a granola girl.
Friday, April 8, 2011
Petite Lasagnas
Petite Lasagnas
Can you tell that I have a new cupcake pan I've been dying to use? Its silicone! Inspiring enough for even me, the silent sister in this blog duo, to write about it.
I made these lasagnas for Jake tonight. He really liked them. The great thing about these is that it only took me 15 minutes to throw together and can be doubled, tripled, halved, and changed like crazy.
I made six lasagnas using the following recipe:
1/4 cup ricotta
1 egg
1 clove garlic
2 tsp basil, divided
1/2 cup pasta sauce
1/2 lb ground turkey
1/2 white onion, chopped
Salt
Pepper
Shredded mozzarella cheese
12 small round won ton wrappers
In a pan cook the turkey, onion, 1 tsp. basil, salt, pepper, and clove of garlic.
In a bowl mix the ricotta, egg, remaining basil, salt and pepper.
Line cupcake pan with won ton wrappers. Fill with meat, a spoonful of pasta sauce, and a sprinkle of cheese. Top with another won ton wrapper. Spoon the ricotta mixture on top of the wrapper, top with another spoonful of pasta sauce and another sprinkle of cheese. Bake for 20 minutes.
We each ate two and were pretty full. Jake liked that he didn't have to get a sloppy slice out of a pan and I liked that the wrappers tasted just like noodles.
I see this recipe as more of a guideline than directions. It would be fun to fit in another layer, make my own tomato sauce, or try a different shape of wrappers. On an lazy day a canned meat sauce could be used instead of cooking the meat filling. I think I am going to try to adapt this to make a veggie lasagna... It has endless possibilities!
Can you tell that I have a new cupcake pan I've been dying to use? Its silicone! Inspiring enough for even me, the silent sister in this blog duo, to write about it.
I made these lasagnas for Jake tonight. He really liked them. The great thing about these is that it only took me 15 minutes to throw together and can be doubled, tripled, halved, and changed like crazy.
I made six lasagnas using the following recipe:
1/4 cup ricotta
1 egg
1 clove garlic
2 tsp basil, divided
1/2 cup pasta sauce
1/2 lb ground turkey
1/2 white onion, chopped
Salt
Pepper
Shredded mozzarella cheese
12 small round won ton wrappers
In a pan cook the turkey, onion, 1 tsp. basil, salt, pepper, and clove of garlic.
In a bowl mix the ricotta, egg, remaining basil, salt and pepper.
Line cupcake pan with won ton wrappers. Fill with meat, a spoonful of pasta sauce, and a sprinkle of cheese. Top with another won ton wrapper. Spoon the ricotta mixture on top of the wrapper, top with another spoonful of pasta sauce and another sprinkle of cheese. Bake for 20 minutes.
We each ate two and were pretty full. Jake liked that he didn't have to get a sloppy slice out of a pan and I liked that the wrappers tasted just like noodles.
I see this recipe as more of a guideline than directions. It would be fun to fit in another layer, make my own tomato sauce, or try a different shape of wrappers. On an lazy day a canned meat sauce could be used instead of cooking the meat filling. I think I am going to try to adapt this to make a veggie lasagna... It has endless possibilities!
Rainbow Cupcakes
Since it is my spring break I thought I would try out a few recipes. These rainbow cupcakes are on the lighter side of cupcakes, since the recipe doesn't call for eggs or oil. I made these two days ago and just took a picture of the remaining ones.
This recipe is pretty simple:
1 box white cake mix
1 can of clear soda (sprite, ginger ale, anything you can see through. I used sprite)
food coloring
Mix together and divide into several bowls. I spooned out equal parts into 5 bowls. I used food coloring to die each bowl a different color--purple, red, blue, green, and yellow. If you have more colors you want to use then you can divide it up even more. I wish I would have done a bowl of orange batter as well.
Put one spoonful of each color into the cupcake liners. It will look a lot like playdough. I was able to fill 24 cupcake liners ( my spoonfuls were very small).
Bake 15 minutes.
It will still look a lot like playdough.
I frosted mine with rainbow chip. Super fun!
This recipe is pretty simple:
1 box white cake mix
1 can of clear soda (sprite, ginger ale, anything you can see through. I used sprite)
food coloring
Mix together and divide into several bowls. I spooned out equal parts into 5 bowls. I used food coloring to die each bowl a different color--purple, red, blue, green, and yellow. If you have more colors you want to use then you can divide it up even more. I wish I would have done a bowl of orange batter as well.
Put one spoonful of each color into the cupcake liners. It will look a lot like playdough. I was able to fill 24 cupcake liners ( my spoonfuls were very small).
Bake 15 minutes.
It will still look a lot like playdough.
I frosted mine with rainbow chip. Super fun!
Tuesday, April 5, 2011
Crispy chicken salad
Crispy chicken -- where do you get crispy chicken?
1) I wouldn't say no to a store bought breaded chicken patty
2) breaded chicken fingers
or 3) the homemade route -- take 4 thawed, boneless skinless chicken breasts, dip in melted stick of butter, bread with crushed corn flakes and bake @350 for 45 minutes in a sprayed baking dish.
okay, so you get 2 or three servings of chicken... and continue.
Crispy chicken
1 English cucumber, seeded and sliced finely
1/2 red onion, finely diced
1 cup grape tomatoes
3/4 cup crispy french fried onions (just like the kind on green bean casserole)
2 stalks of romaine lettuce, washed and cut to bite size leaves
serve with peppercorn ranch dressing.
1) I wouldn't say no to a store bought breaded chicken patty
2) breaded chicken fingers
or 3) the homemade route -- take 4 thawed, boneless skinless chicken breasts, dip in melted stick of butter, bread with crushed corn flakes and bake @350 for 45 minutes in a sprayed baking dish.
okay, so you get 2 or three servings of chicken... and continue.
Crispy chicken
1 English cucumber, seeded and sliced finely
1/2 red onion, finely diced
1 cup grape tomatoes
3/4 cup crispy french fried onions (just like the kind on green bean casserole)
2 stalks of romaine lettuce, washed and cut to bite size leaves
serve with peppercorn ranch dressing.
vinagerette
Finally, a homemade salad dressing that I would take to a luncheon if given the opportunity.
2 garlic cloves, finely minced
1 tbsp Dijon mustard
1/2 tsp ground pepper
1/2 tsp ground salt
2 tbsp red wine vinegar
2 tsp honey
2 tsp dried oregano
mix ingredients in a small bowl until thoroughly combined
add 1/3 cup extra virgin olive oil, whisk in until dressing is thick and yummy.
Salad ideas?
1 bosc pear
1/3 cup crumbled blue cheese
1/4 cup toasted walnuts
1/2 finely chopped red onion
lettuce
or
cucumber
kalamata olives
tomatoes
feta cheese
lettuce
2 garlic cloves, finely minced
1 tbsp Dijon mustard
1/2 tsp ground pepper
1/2 tsp ground salt
2 tbsp red wine vinegar
2 tsp honey
2 tsp dried oregano
mix ingredients in a small bowl until thoroughly combined
add 1/3 cup extra virgin olive oil, whisk in until dressing is thick and yummy.
Salad ideas?
1 bosc pear
1/3 cup crumbled blue cheese
1/4 cup toasted walnuts
1/2 finely chopped red onion
lettuce
or
cucumber
kalamata olives
tomatoes
feta cheese
lettuce
stuffed mushrooms
I love stuffed mushrooms, and more than that, I love easy stuffed mushrooms. This particular recipe is vegetarian friendly, no meat means less cooking! (please refer to my previous rant about eggplant) Stuffed Mushrooms are mostly viewed as a hearty, rich appetizer, but these ones are a little lighter and still delicious.
18 mushroom caps (baby bellas {portabellas} are best, but white or button mushrooms are great too)
1 box stuffing mix (I like chicken)- prepared according to package directions
1 small white onion, chopped
1 red bell pepper, chopped
stems from your mushrooms, chopped to same size.
1 tbsp olive oil
1/2 cup chicken stock reserved.
1/2 cup mozzerella cheese, shredded, parmesean would do wonders too.
In a large sautee pan, cook onion, pepper, and mushrooms in the olive oil. Cook on medium heat for 3-5 minutes, or unitl onion is translucent. Mix in stuffing, be sure that your mixture is moist, if not add chicken stock.
spoon 2 tablespoons of stuffing into each mushroom cap, you can cook these in muffin tins, or in a cake pan, or on a half baking sheet, whatever you please.
Top with 1 tsp of cheese.
Bake at 350 for 12 - 15 minutes. Mushrooms should be dark and soft.
delicious.
18 mushroom caps (baby bellas {portabellas} are best, but white or button mushrooms are great too)
1 box stuffing mix (I like chicken)- prepared according to package directions
1 small white onion, chopped
1 red bell pepper, chopped
stems from your mushrooms, chopped to same size.
1 tbsp olive oil
1/2 cup chicken stock reserved.
1/2 cup mozzerella cheese, shredded, parmesean would do wonders too.
In a large sautee pan, cook onion, pepper, and mushrooms in the olive oil. Cook on medium heat for 3-5 minutes, or unitl onion is translucent. Mix in stuffing, be sure that your mixture is moist, if not add chicken stock.
spoon 2 tablespoons of stuffing into each mushroom cap, you can cook these in muffin tins, or in a cake pan, or on a half baking sheet, whatever you please.
Top with 1 tsp of cheese.
Bake at 350 for 12 - 15 minutes. Mushrooms should be dark and soft.
delicious.
Wednesday, March 16, 2011
potato pancakes
I really love leftovers, as does the rest of my family. Living with my father, you would never know what to do with the extra leftovers, because they never last more than a day or two. Sometimes, we are presented with difficult leftovers, like mashed potatoes, that just can't be microwaved to their former glory. Enter: Potato Pancakes.
2 cups leftover mashed potatoes.
4 cups shredded hash browns, thawed. (I microwaved them for two minutes in my mixing bowl)
3 eggs
1/2 white onion, grated.
1/2 tsp dried rosemary
1/2 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground pepper
2 cups Italian bread crumbs
1/2 cup grated Parmesan cheese
1 cup canola oil
1 tbsp additional salt
mix together potatoes, onion, eggs, and seasoning. Mix well, it should be fairly soft, but don't be alarmed!
meanwhile.... heat oil in large skillet.
spread bread crumbs and cheese mixture onto large dinner place. Spoon 1/4 cup of potato mixture onto crumbs, and cover completely. Push down lightly to form a patty, and gently lift with spatula into heated oil.
On medium high heat, cook pancakes for 1 1/2 to 2 minutes on each side, or until golden crust forms. Transfer to plate with paper towels to drain excess oil, sprinkle lightly with salt.
serve hot, some people find the need to add a condiment, I just don't know why, but go ahead, get the ketchup. (or applesauce if you want to be fancy)
2 cups leftover mashed potatoes.
4 cups shredded hash browns, thawed. (I microwaved them for two minutes in my mixing bowl)
3 eggs
1/2 white onion, grated.
1/2 tsp dried rosemary
1/2 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground pepper
2 cups Italian bread crumbs
1/2 cup grated Parmesan cheese
1 cup canola oil
1 tbsp additional salt
mix together potatoes, onion, eggs, and seasoning. Mix well, it should be fairly soft, but don't be alarmed!
meanwhile.... heat oil in large skillet.
spread bread crumbs and cheese mixture onto large dinner place. Spoon 1/4 cup of potato mixture onto crumbs, and cover completely. Push down lightly to form a patty, and gently lift with spatula into heated oil.
On medium high heat, cook pancakes for 1 1/2 to 2 minutes on each side, or until golden crust forms. Transfer to plate with paper towels to drain excess oil, sprinkle lightly with salt.
serve hot, some people find the need to add a condiment, I just don't know why, but go ahead, get the ketchup. (or applesauce if you want to be fancy)
Monday, February 28, 2011
Brazilian Lemonade
* 4 brazilian lemons or 4 limes, washed
* 6 cups water
* 1 cup granulated sugar
* 1/2 cup sweetened condensed milk
* 14 ice cubes, plus more for serving
1. 1 Divide all ingredients half. Cut off ends of each lime and cut each into 8 wedges.
2. 2 Place one half of the ingredients in a blender & blend for 20 seconds - NO LONGER! Strain, to remove peel then pour onto a pitcher.
3. 3 Blend & strain the remaining half of the ingredients & add pitcher.
4. 4 Mix well & serve immediately over ice.
* 6 cups water
* 1 cup granulated sugar
* 1/2 cup sweetened condensed milk
* 14 ice cubes, plus more for serving
1. 1 Divide all ingredients half. Cut off ends of each lime and cut each into 8 wedges.
2. 2 Place one half of the ingredients in a blender & blend for 20 seconds - NO LONGER! Strain, to remove peel then pour onto a pitcher.
3. 3 Blend & strain the remaining half of the ingredients & add pitcher.
4. 4 Mix well & serve immediately over ice.
Saturday, January 8, 2011
The Pancake to end all pancakes
My brother and I once had a conversation about the cakey consistency of some pancakes, and how we both had a distaste for them. Consequently, I have fostered a love for diner pancakes that I have never been able to recreate at home... until today.
This is for you Taylor.
2 cups bisquick
2 cups milk
3 eggs
1 tsp baking powder
1 tbsp sugar
1 tsp vanilla
1 tbsp lemon juice
(thanks to the melt-in-your-mouth recipe on the back of the box)
2 tbsp melted butter
Whisk all ingredients together, as little as possible. Over mixed pancake batter is none too happy. Spoon onto a hot griddle (hot? what does that mean? not 400 degrees, but 350. Make sure it is preheated and greased before you spoon your first flapjack, it makes all of the difference)
When to flip - I am only giving this information because I am not gifted at knowing when to flip, and have had ugly pancakes for years. The pancake should bubble and the edges should look dry (not the shiny wet of the batter in the bowl). Flipping too early will cause your pancake to break in half or worse, it will be pale (gasp!)
Be patient, give it at least 60 seconds before you check.
Pancakes really are wonderful things, my Saturday mornings just improved.
Tuesday, January 4, 2011
Corn Bread
Found this recipe with Grandma, it is light, fluffy, and healthier than other recipes.
1 cup flour
1 cup cornmeal
1/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 cup plain yogurt
1/4 cup canola oil
In large bowl, combine dry ingredients. In separate bowl, whisk the yogurt, egg and oil, and then gently fold into flour mixture.
Transfer into greased 8X8 pan, bake at 375 degrees for 20-25 minutes.
Tuesday, December 28, 2010
Green Bean Casserole
I, Taralyn Smith, have never, ever liked a green bean in my entire life. Until this casserole came along. Fresh green beans are so much better than the canned ones! We had this as a side dish on Christmas Eve and it was fantastic. Thanks Food Network and a mother who makes me try yucky vegetables. Thanks also go to my favorite guinea pigs; Aunt Rae, Uncle Brad, and Dad. Happy Holidays to everyone!
Family Fresh Green Bean Casserole
salt
1 1/2 pounds fresh green beans, ends trimmed
4 tablespoons butter, divided
2 tablespoons finely chopped onion
4 ounces mushrooms, cleaned and finely chopped (about 2 tablespoons)
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
Freshly ground black pepper
1 1/2 cups corn cereal/crackers
2 cups grated mozzarella cheese
Directions
Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
Cut the green beans into 2-inch pieces.
Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat.
Spread the green beans over the bottom of a 9-inch casserole dish.
Pour all of the mushroom sauce mixture over the beans and top with the grated cheese.
Sprinkle with the buttered cereal flakes.
bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.
Family Fresh Green Bean Casserole
salt
1 1/2 pounds fresh green beans, ends trimmed
4 tablespoons butter, divided
2 tablespoons finely chopped onion
4 ounces mushrooms, cleaned and finely chopped (about 2 tablespoons)
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
Freshly ground black pepper
1 1/2 cups corn cereal/crackers
2 cups grated mozzarella cheese
Directions
Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
Cut the green beans into 2-inch pieces.
Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat.
Spread the green beans over the bottom of a 9-inch casserole dish.
Pour all of the mushroom sauce mixture over the beans and top with the grated cheese.
Sprinkle with the buttered cereal flakes.
bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.
Tuesday, December 14, 2010
Carrot Cake
This carrot cake is AMAZING! My momma got this recipe from a sweet Greek woman she works with at Costco. We have really enjoyed this recipe. I mean, really. I have made it three times in the last two months. The canned carrots make the cake fantastically moist, and as you can see, there aren't too many steps.
2 cans of sliced carrots (drained, mashed into submission)
2 cups flour
2 cups sugar
1 1/2 cups oil
4 eggs
2 tsp baking soda
2 tsp cinnamon
1 cup chopped walnuts (optional)
Mix ingredients together, pour into 9X13 greased pan. Bake @ 350 for 45 minutes. My oven runs hot, and cooks it in 35, so check the cake well before the time.
Cream Cheese frosting
1/2 cup butter (1 stick)
1 8 oz pkg cream cheese
1 lb powdered sugar
1 tsp vanilla
soften cream cheese butter, stir in sugar until desired consistency is achieved.
** I made this today, but I forgot the oil! (oops) It still tasted fantastic but had a similar density to banana or zucchini bread. I would dare say that you could divide this recipe into two loaf pans and make carrot bread. Maybe substitute the oil with applesauce? You might have to play with the amount, but if you try it let me know:)
2 cans of sliced carrots (drained, mashed into submission)
2 cups flour
2 cups sugar
1 1/2 cups oil
4 eggs
2 tsp baking soda
2 tsp cinnamon
1 cup chopped walnuts (optional)
Mix ingredients together, pour into 9X13 greased pan. Bake @ 350 for 45 minutes. My oven runs hot, and cooks it in 35, so check the cake well before the time.
Cream Cheese frosting
1/2 cup butter (1 stick)
1 8 oz pkg cream cheese
1 lb powdered sugar
1 tsp vanilla
soften cream cheese butter, stir in sugar until desired consistency is achieved.
** I made this today, but I forgot the oil! (oops) It still tasted fantastic but had a similar density to banana or zucchini bread. I would dare say that you could divide this recipe into two loaf pans and make carrot bread. Maybe substitute the oil with applesauce? You might have to play with the amount, but if you try it let me know:)
Wednesday, December 8, 2010
Blonde Brownies with Brown Sugar Frosting
Compliments of Sarah Lemmon, who is currently sharing her love with the people of Fukuoka Japan.
Brownie mix:
1 cup white sugar
2 cups brown sugar
1/2 cup butter
1 tsp vanilla
2 eggs
sift in:
1 tsp baking powder
1/2 tsp salt
1 1/2 cups flour.
Pour into 13X9 pan, bake @ 350 for 20 - 23 minutes, or until toothpick comes clean at center.
Frosting: in a sauce pan
1/3 cup butter
2/3 cups brown sugar
cook for 2 minutes, stirring constantly.
stir in
3 TBSP milk. Cool from rolling boil, remove from heat.
Gradually stir in 2 cups powdered sugar and 1/2 tsp vanilla.
Pour over top of blondies, top with chopped walnuts if so desired.
Brownie mix:
1 cup white sugar
2 cups brown sugar
1/2 cup butter
1 tsp vanilla
2 eggs
sift in:
1 tsp baking powder
1/2 tsp salt
1 1/2 cups flour.
Pour into 13X9 pan, bake @ 350 for 20 - 23 minutes, or until toothpick comes clean at center.
Frosting: in a sauce pan
1/3 cup butter
2/3 cups brown sugar
cook for 2 minutes, stirring constantly.
stir in
3 TBSP milk. Cool from rolling boil, remove from heat.
Gradually stir in 2 cups powdered sugar and 1/2 tsp vanilla.
Pour over top of blondies, top with chopped walnuts if so desired.
Muffins
2 cups bisquick
3/4 cup sugar
1 cup sour cream
2 eggs
mix until combined. Fold in:
1 cup fruit.
(blueberries are the best, you can use frozen!)
(raspberries, strawberries, chocolate chips??? Chocolate chip banana?)
bake @ 350 degrees for 20 - 25 minutes, they are particularly awesome.
Eat them fresh, and the top is deliciously crispy. Eat them a day later, they are moist. Enjoy the greatest muffin recipe that is five ingredients.
3/4 cup sugar
1 cup sour cream
2 eggs
mix until combined. Fold in:
1 cup fruit.
(blueberries are the best, you can use frozen!)
(raspberries, strawberries, chocolate chips??? Chocolate chip banana?)
bake @ 350 degrees for 20 - 25 minutes, they are particularly awesome.
Eat them fresh, and the top is deliciously crispy. Eat them a day later, they are moist. Enjoy the greatest muffin recipe that is five ingredients.
Monday, November 15, 2010
Blue Cheese Pear Salad
1 bag (6 oz) Spring Greens
1 bosc pear
1 oz Gorgonzola
1/2 small red onion
1/2 chopped, roasted walnuts
dressing:
1 tbsp dijon mustard
2 tbsp rice wine vinegar
1/2 tsp fresh ground pepper
4 tbsp olive oil
whisk dressing, pour over salad ingredients.
1 bosc pear
1 oz Gorgonzola
1/2 small red onion
1/2 chopped, roasted walnuts
dressing:
1 tbsp dijon mustard
2 tbsp rice wine vinegar
1/2 tsp fresh ground pepper
4 tbsp olive oil
whisk dressing, pour over salad ingredients.
Tuesday, August 10, 2010
Chocolate Chip Cookie S’mores: Simple and Sublime
I am sure that some of you have done this before, but I just had this recipe a couple of weeks ago and I thought it was the best thing ever!
1) Make home-made chocolate chip cookies (find any recipie)
2) Roast a marshmallow
3) Put it between two warm, fresh out of the oven cookie for the best S’more you’ve ever had!
Now, this takes a bit of work to have and oven and a campfire close enough to pull this off, but it is worth trying at least once!
1) Make home-made chocolate chip cookies (find any recipie)
2) Roast a marshmallow
3) Put it between two warm, fresh out of the oven cookie for the best S’more you’ve ever had!
Now, this takes a bit of work to have and oven and a campfire close enough to pull this off, but it is worth trying at least once!
Thursday, July 22, 2010
Southwest Chicken Quesadillas
I made up a new recipe today. My dad was the Guinea Pig. Thanks Dad for being the ever supportive taste tester.
3 boneless, skinless chicken breasts
Mesquite grill seasoning
1 can black beans
1 can yellow corn
1 1/2 cups salsa
2 cups shredded cheese (Mexican blend, Monterey Jack, or Cheddar)
6 Burrito size tortillas
Dipping Sauce:
2 cups Ranch Dressing
2 tsp mesquite seasoning rub
Cook chicken in skillet, sprinkle rub liberally while cooking. You want your chicken pretty seasoned.
Drain cans of beans and corn, and mix in bowl with salsa.
Preheat oven to 400 degrees.
Divide bean mixture evenly on six tortillas, and top each with one half of ea sliced chicken breast and 1/3 cup of cheese. Fold tortillas in half (Omelette style), and place three on cookie sheet. Bake for 10-15 minutes, or until cheese is melted and tortilla is golden brown.
Slice each quesadilla into 4 pieces. Serve with ranch dipping sauce.
Serves: 6... or 4 hungry bears.
3 boneless, skinless chicken breasts
Mesquite grill seasoning
1 can black beans
1 can yellow corn
1 1/2 cups salsa
2 cups shredded cheese (Mexican blend, Monterey Jack, or Cheddar)
6 Burrito size tortillas
Dipping Sauce:
2 cups Ranch Dressing
2 tsp mesquite seasoning rub
Cook chicken in skillet, sprinkle rub liberally while cooking. You want your chicken pretty seasoned.
Drain cans of beans and corn, and mix in bowl with salsa.
Preheat oven to 400 degrees.
Divide bean mixture evenly on six tortillas, and top each with one half of ea sliced chicken breast and 1/3 cup of cheese. Fold tortillas in half (Omelette style), and place three on cookie sheet. Bake for 10-15 minutes, or until cheese is melted and tortilla is golden brown.
Slice each quesadilla into 4 pieces. Serve with ranch dipping sauce.
Serves: 6... or 4 hungry bears.
Friday, July 2, 2010
Eggplant Parmesan
I have always loved Chicken Parmesan, but it takes so long to ensure safety from raw chicken diseases! This is the same basic recipe only made with eggplant instead. I like this for several reasons --
1) It cooks fast
2) It is more inexpensive yet just as impressive
3) Eggplant can be delicious! It tastes like a Portabella mushroom:)
4) You are eating a vegetable as a main dish and yes, it is a great way to introduce someone to my new purple friend.
5) Eggplant does not have a funky texture! It does not need to be mush or chewy.
Eggplant Parmesan:
1 large eggplant, or 2 small ones
salt
next three need separate plates (or bowl) for dipping
1 cup flour
2 eggs, beaten, plus 2 tbsp water
1 1/2 cups bread crumbs
1/2 -1 cup grated parmesan cheese (mix with bread crumbs)
1/2 cup vegetable or canola oil
1 16 oz (or approximately thereof) Spaghetti sauce
cheese to top**
Step 1: Slice your eggplant into 1/2 inch disks and lay flat on a cookie sheet. You should get between 10 and 12 rounds from a large eggplant. Sprinkle liberally with salt, and leave for 5 minutes. Pat dry with paper towel and turn eggplant over. Repeat. (This ensures that the eggplant won't be rubbery and also helps maintain firmness throughout cooking process)
Step 2: Take your dry eggplant and press lightly into flour on both sides, shake to remove excess. Dip into egg wash on both sides. Transfer to the bread crumb and Parmesan mixture, try to have an even coating. (this is the messy part, but oh so worth it)
Step 3: In large skillet, heat oil and lightly toast each eggplant round on both sides (1-2 minutes per flip) and place onto cookie sheet for later baking. You want a golden brown crust, and make sure your oil is hot before cooking eggplant!
Step 4: Preheat oven to 350 degrees.
Step 5: When your eggplant is all crispy on the outside, line them up on the pan and spoon spaghetti sauce on top of each one. (about 1/4 cup of sauce)
Top with cheese and bake for 12-15 minutes.
**cheese?
I have used shredded mozzarella, sandwich slices of swiss, provolone or havarti and I have used slices of monterey jack cheese too. Basically, whatever white cheese you happen to have on hand will work! (I wouldn't use cheddar)
enjoy! I love this recipe and have found that one large eggplant will serve 4.
1) It cooks fast
2) It is more inexpensive yet just as impressive
3) Eggplant can be delicious! It tastes like a Portabella mushroom:)
4) You are eating a vegetable as a main dish and yes, it is a great way to introduce someone to my new purple friend.
5) Eggplant does not have a funky texture! It does not need to be mush or chewy.
Eggplant Parmesan:
1 large eggplant, or 2 small ones
salt
next three need separate plates (or bowl) for dipping
1 cup flour
2 eggs, beaten, plus 2 tbsp water
1 1/2 cups bread crumbs
1/2 -1 cup grated parmesan cheese (mix with bread crumbs)
1/2 cup vegetable or canola oil
1 16 oz (or approximately thereof) Spaghetti sauce
cheese to top**
Step 1: Slice your eggplant into 1/2 inch disks and lay flat on a cookie sheet. You should get between 10 and 12 rounds from a large eggplant. Sprinkle liberally with salt, and leave for 5 minutes. Pat dry with paper towel and turn eggplant over. Repeat. (This ensures that the eggplant won't be rubbery and also helps maintain firmness throughout cooking process)
Step 2: Take your dry eggplant and press lightly into flour on both sides, shake to remove excess. Dip into egg wash on both sides. Transfer to the bread crumb and Parmesan mixture, try to have an even coating. (this is the messy part, but oh so worth it)
Step 3: In large skillet, heat oil and lightly toast each eggplant round on both sides (1-2 minutes per flip) and place onto cookie sheet for later baking. You want a golden brown crust, and make sure your oil is hot before cooking eggplant!
Step 4: Preheat oven to 350 degrees.
Step 5: When your eggplant is all crispy on the outside, line them up on the pan and spoon spaghetti sauce on top of each one. (about 1/4 cup of sauce)
Top with cheese and bake for 12-15 minutes.
**cheese?
I have used shredded mozzarella, sandwich slices of swiss, provolone or havarti and I have used slices of monterey jack cheese too. Basically, whatever white cheese you happen to have on hand will work! (I wouldn't use cheddar)
enjoy! I love this recipe and have found that one large eggplant will serve 4.
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