Friday, May 28, 2010
Tuesday, April 6, 2010
Crock Pot Yogurt
1/2 gallon (8 cups) whole milk
1/2 cup live/active plain yogurt (the container will say live or active on it)
you'll also need:
-heavy bath towel or blanket
1. Pour milk into a 4 quart crock pot and turn on to low. Cover and allow to cook for two and a half hours.
2. After two and a half hours have elapsed, turn off crock pot, unplug from the wall and allow to sit, covered for three hours.
3. After the three hours is up, whisk in the yogurt and re-cover. Cover and wrap the entire crock pot with a large bath towel or blanket and leave on the counter for eight hours.
4. After eight hours has passed the yogurt is done. Just put it into containers and place in the fridge. If you like flavored yogurt, now is the time to flavor it. Stir in fresh or frozen fruit and maybe a little bit of honey or stir in some vanilla. Make sure to save a half cup of the plain yogurt so you can use it to make yogurt again!
*To make cream cheese: line a colander with cheese cloth or coffee filters, place over a bowl and fill with yogurt (see above image). The whey will drain off into the bowl and you'll be left with cream cheese! I hear you can save the whey for and use it to soak grains or make lacto-fermented foods (quite honestly I have no idea what those mean but I'm going to be looking into it so I'm not wasting the whey. I've included links in case you want to do some research yourself) It's also suggested to add it to smoothies, I haven't tried that yet but I think I will today!
Wednesday, March 31, 2010
I know we have a lot of desserts on this blog but I can't not put the recipe for this deliciousness on here for that reason! I recently made this one for Brandon & I and shared some with my Bible study girls too and it seemed to be a hit with everyone! My mom used to make this quite a bit when I was growing up; the recipe actually came off of a box of a cake mix.
1 (18.25 oz) pkg Pillsbury Moist Supreme Yellow Cake Mix
1/3 cup margarine or butter, softened
3 cups mini marshmallows
2/3 cup corn syrup
1/4 cup margarine or butter (works best if softened)
2 tsp vanilla
1 pkg peanut butter chips (I only had a partial bag due to dropping the open bag on the floor that morning so I used about 2/3 peanut butter chips and 1/3 butterscotch chips...really good either way)
2 cups crisp rice cereal
2 cups salted peanuts (I accidentally bought unsalted!)
1. Heat oven to 350. In large bowl, combine cake mix, 1/3 cup butter and egg; beat at low speed until crumbly. Press in bottom of un-greased 9x13 pan.
yield: 48 bars
Monday, February 1, 2010
Sunday, January 17, 2010
Sunday, August 9, 2009
Everything Good Cookies
makes: about 66 cookies
oven: 375 F
1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
1 cup packed brown sugar
1 tsp baking powder
1 tsp baking soda
2 Tbsp milk
2 tsp vanilla
2 cups whole wheat flour
2 cups rolled oats
1 cup chopped nuts
1 cup raisins or other snipped dried fruit
1/4 cup toasted wheat germ
vanila chips (optional)
1. In a very large mixing bowl beat butter & shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, & baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk & vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in oats, nuts, raisins, wheat germ & vanilla chips.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for about 8 minutes or until lightly browned. Transfer cookies to a wire rack and let cool. (I like to underbake my cookies slightly as they tend to continue cooking once on the pan once they are taken out of the oven. This results in a very soft cookie.)
Thursday, July 2, 2009
Sunday, May 17, 2009
Chilled Vanilla Coffee
2 Tbsp. instant coffee granules
3/4 c. warm water
14 oz. can sweetened condensed milk
1 tsp. vanilla
4 c. ice cubes
Dissolve coffee in water, blend in sweetened condensed milk and vanilla.
Pour mixture into blender and gradually add ice cubes.
Blend until smooth.
Friday, May 15, 2009
Fudge for One
1/3 cup sugar
1 heaping Tbsp. cocoa
1 Tbsp. + 2 tsp. milk
1 scant Tbsp. butter or margarine
1/2 tsp. vanilla
Mix sugar, cocoa and milk in 1 quart measuring cup. Microwave on high 1 minute. Stir down sides of the cup and then microwave 40 seconds more. Add butter and vanilla. Beat until thick. Let set up and cut into squares or eat warm right out of bowl! Mmmmm!!!!
2 3/4 - 3 c. all-purpose flour
2 packages active dry yeast
1 1/2 c. warm water (110 degrees)
3 Tbsp. sugar
1 Tbsp. salt
1 1/4 c. whole wheat flour
In large mixer bowl combine 1 1/2 cups of the all-purpose flour and the yeast. Combine water, sugar and salt. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in the whole wheat flour and enough remaining all-purpose flour to make a moderately stiff dough. Turn out on a lightly floured surface and knead till smooth (8-10 minutes). Cover; let rest 15 minutes.
Cut into 12 portions; shape each portion into a smooth ball. Punch a hole in center of each with a floured finger. Pull gently to enlarge hole, working each bagel into uniform shape. Cover; let rise 20 minutes. In large kettle, combine 1 gallon water and 1 Tbsp. sugar; bring to boiling. Reduce heat to simmering; cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain. Place on greased baking sheet. Bake at 375 degrees for 30 - 35 minutes. Remove from baking sheet; cool. Makes 12 bagels.
Wednesday, May 13, 2009
Monday, April 27, 2009
I got this recipe from the comments on a post over at Money Saving Mom and now I have no idea which post or who posted the comment, but whoevers recipe this is, I am forever grateful! It is the perfect snack! It's so nutritious and super delicious! I love how easy it is to grab on the go, how filling it is and most of all how healthy it is!
1 cup peanut butter
1 cup honey
3 cups old fashioned oats
1/2 cup milled flaxseed
1/4 cup wheat germ
1/2 cup dried fruit
1/2 cup chopped nuts
1 cup chocolate chips
1. Mix peanut butter and honey together until smooth.
2. Gradually add in oats, flaxseed & wheat germ, also stir in any chocolate chips, dried fruits and nuts you choose to add. (we used craisins! raisins, and sliced almonds...very delicious. I think next time I want to try some dried apples too). I think next time I will also add some coconut!
3. Mix gently in stand mixer or by hand (I did this by hand and had no problem getting it all mixed together easily).
4. Roll into ping-pong sized balls.
5. The original recipe says to place in mini muffin cups and the refrigerate overnight but I just rolled them into balls and tossed into a square pan all together because that fit into my fridge much better. We had no problems with them sticking together so I would definitely do it this way again.
Wednesday, April 22, 2009
I got this recipe out of a cookbook the company I work for put together many years ago; it was given to me as the company gift when I first started working there. I have yet to try a recipe I didn't like from it. In fact the hot fudge sauce I wrote about before is from this same cookbook. This pasta recipe is very easy although it does take quite a bit of time to cook down so be prepared for that! We had to have a snack while it was cooking because I didn't start it early enough.
Penne with Chicken, Tomatoes and Two Cheese
6 T olive oil
1 1/2 c chopped onion
1 t garlic, minced
3 28oz cans Italian plum tomatoes, drained (I used the diced variety so they didn't need to be drained)
2 t dried basil
1 1/2 t crushed red pepper
3 c low salt chicken broth
1 lb penne pasta
3 chicken breasts, cooked & chopped
2 1/2 c grated Havarti cheese (this is kind of expensive, next time I plan to use Mozzarella)
1/3 c sliced black olives (I omitted these)
1/3 c grated Parmesan cheese
1/4 c finely chopped fresh basil (we didn't use this either)
Heat 3 T olive oil in heavy large Dutch oven over medium-high heat. Add onion & garlic; saute until onion is translucent.
Mix in tomatoes, dried basil & crushed red pepper. Bring to a boil, breaking up tomatoes with back of spoon. Add broth; bring to a boil. Reduce heat tol medium; simmer until mixture thickens and is reduced to about 7 cups (no idea how you would know this!) stirring occasionally - about 1 hour 10 minutes.
Preheat oven to 375.
Cook pasta in a large pot of boiling salted water until al dente. Drain well. Return pasta to same pot; toss with 3 T olive oil. Stir together pasta and sauce; add chicken and toss to blend. Mix in Havarti cheese. Transfer to 9x13 glass baking dish (mine didn't all fit into a 9x13 pan so I also used a round casserole dish). Sprinkle with olives and then Parmesan cheese.
Bake 30 minutes. Sprinkle with fresh basil.