Tuesday, December 13, 2011
Monday, November 28, 2011
12 caramel candies
1 can Sweetened condensed milk (14 oz size)
2 tablespoons butter
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups water
8 slices Bread; torn into 1-inch pieces (I used approx. 3/4 of a loaf of French Bread)
1/2 cup chopped pecans
Directions: Preheat the oven to 350F. In a medium-sized saucepan, combine the caramels, sweetened condensed milk, butter, vanilla, and salt over a low heat, stirring occasionally, until the caramels are melted. Remove the saucepan from the heat and set aside.
Place the water in a large bowl and beat the eggs into the water. Add the caramel mixture and mix well. Stir in the bread cubes and the pecans. Let stand for 5 minutes, then stir again.
Pour into a greased 8-inch square baking pan and bake for 45 to 50 minutes or until a knife inserted in the center comes out clean. Serve warm.
**I baked mine in oven-safe coffee mugs.
Thursday, November 10, 2011
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons shortening
1 tablespoon sugar
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
2 egg whites
In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes.
Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown. Yield: 2 dozen.
Wednesday, November 9, 2011
8 ounces softened cream cheese
1 stick butter, room temperature
2 cups 4X or 10X sugar(I don't know what 4X and 10X sugar is, I used powdered sugar)
1 cup sweetened coconut flakes
1 cup pecans
1 (18.25-ounce) box German chocolate cake mix, prepare by following directions on box
10 bite-sized almond and chocolate covered candy or candy of choice
4 tablespoons butter
1/4 cup cocoa powder
1/2 cup milk
1 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
For the cream mixture:
Beat ingredients together with an electric mixer. Set aside until ready to use.
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch cake pan.
Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside.
Follow directions on back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer. Fold in bite-sized candy. Pour into cake pan. Evenly space dollops of cream mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your "volcano" of flavor. Place in oven for 40 to 45 minutes. While cake is still hot spread the glaze evenly over the cake.
For the glaze:
Friday, October 28, 2011
Tuesday, October 11, 2011
Try not to judge it by the looks of this picture -k- I should really work on my food photography skills:) If only my cousin Tracey lived closer, so that I could get some lessons!
Tuesday, October 4, 2011
5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
1 cup Flour
1/2 cup Sugar
1/2 cup Light Brown Sugar, Firmly Packed
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Salt
1 stick Butter (1/2 Cup)
1/2 whole Lemon
7 Tablespoons Real Maple Syrup, Divided
1-1/2 cup Whipping Cream
3 Tablespoons Light Corn Syrup
Directions: In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.
Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.
Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.
Maple Cream Sauce:
Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.
Monday, September 26, 2011
3 cups of steamed rice
Additional teriyaki sauce, if desired
Directions: Place a little oil in the bottom of a wok or non-stick skillet over medium heat. Give the oil and pan a minute or two to get hot. Then add your chicken to the pan and cook for a few minutes. Add 1-2 Tbsp of teriyaki sauce and for 3 minutes more until the chicken is fully cooked. Add the frozen veggies to the pan. Cover and cook for 5 to 7 minute more, stirring every couple of minutes, until veggies are heated through. Add the remaining teriyaki sauce to the mixture and serve over the rice. Serve with additional teriyaki sauce if desired.
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup rice vinegar
2 cloves garlic, minced
black pepper to taste
Directions: In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, vinegar, garlic, and ground black pepper. Bring to a boil over medium heat then reduce it and simmer until thickens. You will end up with about 1 cup of sauce.
Friday, September 23, 2011
Thursday, September 22, 2011
....anyway, I had some coconut oil in the pantry that my Mother-in-law gave us. I decided to use that instead of the shortening. I don't know if I will ever go back to using shortening. These cookies are SO good!! Just a hint of the coconut taste. Even my 11 year old that hates coconut, LOVES these!!
Chocolate Chip Cookies with a hint of coconut
Wednesday, September 21, 2011
Tuesday, September 20, 2011
12 oz red cinnamon candies (red hots)
1 cup butter
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
Directions: Spread popcorn in a lightly buttered roasting pan; bake at 250 degrees while you prepare the syrup. Pour the cinnamon candies into a 2 cup measuring cup(I used my liquid measuring cup). Fill the remaining space up to two cups with sugar. Place in a heavy pan. Add butter, corn syrup and salt. Bring to a boil; boil for 5 minutes.
Remove from heat; carefully stir in baking soda. Pour over popcorn stirring to coat. Continue to bake at 250 for 1 hour, stirring every 15 minutes. Remove from oven, stir one last time; let cool. Break into pieces; store in an airtight container.
Wednesday, August 17, 2011
Night Owl S'mores Treat
9 cups honey graham cereal (like Golden Grahams)
3/4 cup corn syrup
3 T butter
11-1/2 ounce package milk chocolate chips
1 t vanilla
3 cups mini marshmallows
Directions: Grease a cookie sheet butter. Measure 9 cups of honey graham cereal in a large mixing bowl. In a medium saucepan over medium heat, combine corn syrup, butter and milk chocolate chips. Stir constantly until chocolate chips are melted and ingredients are combined. Remove from heat and stir in vanilla. Pour over cereal and stir quickly until cereal is coated with chocolate. Stir in the marshmallows. Pour mixture onto cookie sheet and using a slightly damp hand, press into pan.
This recipe needs to be made and eaten the same day. Otherwise the cereal gets soggy the next day.
Wednesday, August 3, 2011
I found this recipe over at How Sweet It Is. I LOVE Jessica's blog. Seriously the yummiest recipes, best pictures and funniest posts you will ever see!!
Directions: Preheat your waffle iron and spray it with non-stick spray (I always spray again between each waffle.)
Wednesday, July 20, 2011
Tuesday, July 12, 2011
4 cans of biscuits (the type you pull paper off and they pop open - make sense?
Directions: Open biscuits and place 2 stacks of biscuits from cans side by side in one loaf pan. Place the other two cans in another loaf pan. In a saucepan heat, but don't boil, the rest of the ingredients. Pour orange sauce over biscuits and bake at 375 degrees for 30-35 minutes. Dump out of loaf pans onto a cookies sheet and serve.
Tuesday, May 24, 2011
Monday, May 23, 2011
Saturday, May 21, 2011
Monday, May 2, 2011
I also couldn't find the fish sauce at my grocery store so I left that out of the dipping sauce. The first time I made them with the shredded chicken, I also added some chopped almonds on top(SO GOOD). I also added about a teaspoon of crushed red peppers to my husbands dipping sauce. I made two bowls of dipping sauce and then we just added a spoonful or two to our wraps before we ate them.
Sweet and Sour Asian Wraps
2 T soy sauce
2 T rice vinegar
2 T Sugar
1 t fish sauce
1/4 t. sriracha
1 T water (I didn't add the water)
1 T canola oil
1 lb. ground chicken
1 sm red sweet pepper (chopped)
1 t sugar
1/2 t garlic powder
1/2 t ground ginger
2 scallions chopped
1 T soy sauce
16 lg. bibb lettuce leaves
sliced cucumbers, scallions, mint and limes for serving
Dipping sauce: Stir together all ingredients in a small dish and set aside.
Wraps: Heat oil in large non-stick skillet over medium-high heat. Crumble in chicken and cook 2 minutes breaking up large pieces with a wooden spoon. Stir in red pepper, sugar, garlic powder, ginger and sriracha. Cook 3 minutes, until no longer pink, stirring occasionally. Take off heat and stir in scallions and soy sauce.
To serve, spoon 1/4 cup chicken mixture into each lettuce leaf and top with cucumber, scallions, mint, and a squeeze of lime. Serve with dipping sauce and brown rice.
Monday, April 4, 2011
Crock pot Burritos
- 1 lb. ground beef, cooked and drained
- 1 envelope taco seasoning
- 2 cans refried beans
- 1 can (8 oz) tomato sauce
- 3/4 cup water
- flour tortillas
- toppings of choice (lettuce, cheese, sour cream, black olives)
Directions: Mix first 5 ingredients in a greased crock pot. Cover and cook on low 6-10 hours. Place in flour tortillas with your choice of toppings. Roll up and enjoy.
Friday, February 11, 2011
I found these cookies over at the blog, my name is snickerdoodle. She called them 'melt your heart cookies'. SO cute!
- 1 3/4 cup flour
- 1/2 t. salt
- 1 t. baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1 egg, beaten
- 1 t. vanilla extract
- 2 T. milk
- 30-40 miniature Reece's Peanut Butter HEARTS
- Preheat oven to 375 degrees
- Combine flour, salt, and baking soda, set aside
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in egg, vanilla and milk. Add the flour mixture; mix well.
- Using approx. 1 T of dough, shape into a ball, roll in sugar and place on a baking sheet.
- Bake at 375 degrees for 8 minutes. Remove from oven. Allow to cool for 2 minutes. Press Reece's heart into the center of the cookie and allow to finish cooling.
Tuesday, February 8, 2011
I am still planning to share the mixed berry syrup from the crepe post with you, I just can't find my recipe book. We have had a few things disappear lately...shoes, books, etc...guess it's time to go hunting for the 2 year old's hiding places:)
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup unsweetened cocoa
- 1 1/2 t. vanilla extract
- 1/8 t. salt
- 6 1/2 cups hot water
- miniature marshmallows(optional-I used whipped cream)
Directions: In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows if desired.
Tip: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.
Wednesday, February 2, 2011
Crepes with Cheese Blintz Filling
- 1 1/2 cups all-purpose flour
- 2 cups milk
- 3 T butter, melted
- 2 T granulated sugar
- 2 eggs
- 1/2 t. vanilla
- 1/2 t. baking powder
- 1/2 t. salt
- additional butter (for pan)
- 1 cup cottage cheese
- 1 cup softened cream cheese
- 1/4 cup powdered sugar
- 1/4 t. vanilla
- Use an electric mixer to blend together all crepe ingredients(except the butter for the pan) in a large bowl. Blend just until smooth. The butter will be very thin.
- Combine the filling ingredients in a medium bowl and mix by hand. Keep the filling nearby.
- Preheat a 10-inch frying pan over medium heat. When the pan is hot add 1/2 t. butter.
- When the butter has melted, pour 1/3 cup batter into the pan. Swirl the batter so that it entirely coats the bottom of the pan. Cook for 1 1/2 to 2 minutes or until golden brown on one side.
- Use a spatula to lift an edge of the crepe, grab it with your finger, use the spatula to quickly flip over. Cook for another 1 1/2 or until a bit lighter shade of brown than the first side, then slide it out of the pan. Repeat with the rest of the batter and stack finished crepes on top of each other to keep them warm.
- Heat the cheese filling in the microwave for 1 to 2 minutes or until hot. When ready to fill the crepes, place each crepe, dark side down, on a plate. Pour 2 to 3 T of cheese filling across the center of the crepe. Fold the sides in and flip entire blintz over(to hide seam) onto a serving plate.
- Top with desired toppings.
Monday, January 31, 2011
I wish I could have taken a better picture. I really don't know how to take a 'good' picture of enchiladas. Also, it seems like every time I try to photograph food, it is night(poor lighting), my family is STARVING(hands in pictures, shaking table)...the excuses could go on and on.
Anyway....you must try these...SO delish!!
- 1 lb. cooked chicken (a shredded rotisserie chicken would work well)
- 2 T olive oil
- 1 cup chopped onion
- 1 jar tomatillo salsa divided (my jar was 16 oz.)
- 1 small can diced green chilies
- 8 oz. cream cheese
- 1 doz. small flour tortillas
- 1 cup half and half or heavy cream
- 2 cups shredded Monterrey Jack cheese
Directions: Heat oven to 375 degrees. Coat a 9x13 baking dish with non-stick spray. Heat oil in a large skillet over medium-high heat; Saute onion 5 minutes. Add chicken, 1/2 jar salsa, cream cheese and chilies. Reduce heat to medium; stir, melt cheese and blend mixture well. Heat tortillas briefly, then fill each with about 1/3 cup of chicken mixture. Roll up tightly and place in baking dish, seam-sides down. Combine remaining tomatillo salsa with cream; pour over enchiladas and top with shredded cheese. Bake 30 minutes or until cheese melts.
Saturday, January 29, 2011
I watched Chris Kimball make this on the Today Show last week. I had been trying to decide what to make for dinner that night and decided to try it. It was great!! My family loved it!! It was simple and easy clean up. I thought I had more lasagna noodles than I had, so I had to add some penne to it with the broken up lasagna noodles.
- 3 (14.5-ounce) cans whole peeled tomatoes
- 1 T olive oil
- 1 medium onion, minced
- 3 medium garlic cloves, minced or pressed through a garlic press (about 1 Tablespoon)
- 1/8 t red pepper flakes
- 1 pound meatloaf mix (I just used ground beef)
- 10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths
- 2 ounces mozzarella cheese, shredded (1/2 cup)
- 1/2 ounce Parmesan cheese, grated (1/4 cup)
- ground black pepper
- 3/4 cup ricotta cheese
- 3 T chopped fresh basil leaves
- Pulse the tomatoes with their juice in a food processor until coarsely groun and no large pieces reamin, about 12 pulses.
- Heat teh oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 t salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until lightly browned and no longer pink, 3 to 5 minutes.
- Scatter the pasta over the meat, then pour the processed tomatoes over the pasta. Cover , increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.
- Off teh heat, stir in half of the mozzerella and half of the Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzerella and Parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Sprinkle with the basil and serve.
Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork and veal.
Friday, January 28, 2011
This past week my kids planned a family party to watch the BYU/SDSU basketball game. They decorated with blue and white, made their Jimmer poster and asked if we could make their favorite popcorn and make it blue. While I was stirring in the food coloring, it made the chocolate set-up a little fast, so...it's not the prettiest popcorn, but it was very tasty!! The blue is a little on the light side too...oh well...the kids loved it.
The bowl of popcorn is sitting on an article about BYU in the Wall Street Journal.
- 1-2 bags microwave popcorn (depending on how covered you like it)
- 1 bag white chocolate chips
- 1 bag M&Ms (optional)
Directions: Pop your corn. Put popcorn in a large bowl(pick out kernels). Melt chocolate chips in a microwavable bowl. Microwave on high for one minute. Continue to microwave for 30 second intervals, stirring after each interval, until melted and smooth. Pour over popcorn and stir.