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.
Saturday, March 21, 2009
1 pkg. German chocolate cake mix
1 pkg. caramels
1 pkg. instant chocolate pudding
1 1/2 c. milk
1/2 c. butter
1 pkg. chocolate chips
1 c. walnuts
4 oz. Cool Whip
Mix cake mix as directed. Put 1/2 of the batter into a prepared 9 x 13 pan and bake at 350 degrees for 20 minutes. Reduce heat to 250 degrees. Melt caramel, 1/2 c. milk, and butter in a double boiler; pour over cake. Sprinkle with 3/4 c. chocolate chips and 1 c. chopped nuts. Spread remaining batter over the top. Bake at 250 degrees for 20 minutes and then for 10 minutes at 350 degrees. Let cool.
Beat 1 pkg. instant chocolate pudding with 1 c. milk. Fold in 4 oz. Cool Whip. Spread over cake when cool and sprinkle with more nuts, if desired.
My camera's not the best for macro shots but here's a picture with the caramel middle. Mmmm!
Thursday, March 5, 2009
This is a recipe that I got from my friend, Phyllis, and for those of you that know Phyllis, you know that any recipe you get from her is going to be good. I don't think there's anything she's made that's not good. At least not that I ever remember trying.
One good thing about these muffins is that you don't have to make them all at once. If you want fresh muffins every morning for breakfast then you can make up the mix and then just bake the amount you want each morning. The mix will keep in the refrigerator for up to a month. You can even add something different to the batter that you're using each day and have something a little different that day.
I made this recipe today and made some just bran muffins and some I added chopped up mixed berries. I also made regular size muffins for us "adults" and the smaller size for my grandsons just to make them a little special. They thought that was pretty cool!
Anyways, here's the recipe.
Heat oven to 375 degrees.
2 cups milk
2 cups All Bran Cereal
Mix until foamy:
3/4 cup oil
1 cup brown sugar
Now add the milk and bran cereal into this.
2 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
Place in paper lined muffin tins or one that's been sprayed.
Bake for 20 minutes.
Monday, February 16, 2009
Saturday, February 14, 2009
Three-Cheese Garden Pizza
1 pkg (10 oz) refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded cheddar cheese
1/4 cup (1 oz) grated fresh parmesan cheese
1 teaspoon Italian Seasoning
1. Preheat oven to 400. Using lightly floured rolling pin, roll pizza crust into a 14 inch circle on baking stone. Bake crust 7 minutes.
2. Using Ultimate Slice & Grate (or some type of mandolin) fitted with V-shaped blade, slice onion, zucchini & tomatoes. Slice onion using egg slicer. (of course you can cut these veggies anyway you like but these things really do impress me everytime I use them)
3. Press garlic over crust; spread evenly. Sprinkle mozzarella & cheddar cheese evenly over crust; top evenly with onion, zucchini, mushrooms & tomatoes. Grate parmesan cheese over veggies. Sprinkle with Italian Seasoning. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges and serve.
-for best results, layer veggies over the pizza as directed in step 3.
-prebaking the pizza crust will help keep it from getting soggy when topped with veggies that have a high water content.
-sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings.
-fresh zucchini is available year-round at most supermarkets. Select small zucchini, which are younger and more tender than the larger ones. Choose zucchini free of blemishes with a vibrant color.
*please don't let all the talk in the cook's tips scare you that your pizza might be soggy. Ours turned out perfectly fine by following the recipe directions & tips; even reheated the next day it still was not soggy or too wet.
Chicken Enchilada Ring
2 cups coarsely chopped cooked chicken* (about 12 oz)
1/4 cup chopped pitted ripe olives
1 cup (4 oz) shredded cheddar & monterey jack cheese blend (I shredded my own colby jack)
1 can (4 oz) chopped green chiles, undrained
1/2 cup mayonnaise
1 Tbsp Pantry Southwestern Seasoning Mix**
2 plum tomatoes
2/3 cup finely crushed corn tortilla chips, divided
2 pkgs (8 oz each) refrigerated crescent rolls
*For 2 cups chopped cooked chicken, bake, poad or microwave about 1 lb boneless, skinless chicken breast halves. Or for added convenience, use a rotisserie-cooked chicken, available at most supermarkets. A 9 oz package frozen diced chicken breast thawed can also be used in this recipe
**1 tsp chili powder can be substituted for the Southwestern Seasoning Mix
1. Preheat oven to 375. Cook & cut up chicken place in medium bowl. Add cheese, green chiles, mayonnaise & seasoning mix (or chili powder).
2. Seed & chop 1 tomatoe. Slice lime in half and juice to measure 1 teaspoon. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture.
3. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
4. Sprinkle reserved crushed chips on flat surface. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on round baking stone (I'm sure a pizza pan would work but I've only ever used my baking stone) with wide ends overlapping in the center 4 inches from the edge (points will extend over the edge of the stone). Roll wide ends of dough toward center to create a 5 inch opening. Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
5. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange betwwn openings of ring. Cut & serve with sour cream & salsa.
Additional garnishing touch:
To make a tortilla shell to hold the sour cream & salsa, preheat oven to 400. Lightly spray Classic Batter Bowl with nonstick cooking spray. Gently press on 6-7 inch flour tortilla into bottom of bowl to form a shell. Bake 14-16 minutes or until edges are lightly browned. Cool in bowl for 5 minutes; remove to colling rack & cool completely. To serve, place cooled shell in center of baked ring and fill half with sour cream & half with salsa. Garnish ring with shredded lettuce if desired.
Monday, February 2, 2009
3/4 cup whipping cream
Sunday, February 1, 2009
This is another of the recipes that I take for potlucks or for things like the Super Bowl party we are invited to this afternoon. It always seems to go over real well. I love it when people like it enough to ask me for the recipe or if I'll please bring my meatballs. They have just the right amount of bite and flavor to them. I think you'll really like these.
1 # ground beef
1/4 c. milk
1 tsp. Worchestershire sauce
1/2 c. (1 slice) soft bread crumbs
1/2 chopped onion
1 tsp. salt
1/4 tsp. pepper
Mix all ingredients together in bowl. Shape into meatballs. Place in 8" square baking pan. Bake 25-30 minutes at 375 degrees. Drain.
While these are baking, prepare the sauce.
1/2 c. ketchup
2 T. vinegar
2 T. water
2 T. brown sugar, packed
1 tsp. Worchestershire sauce
In medium saucepan, combine all ingredients. Bring to a boil; add cooked meatballs. Simmer, covered 10-15 minutes, stirring once or twice.
Sometimes I double the amount of sauce just because I like extra.
Saturday, January 31, 2009
This is one of the things I make that people usually ask me for the recipe. It's an easy one to make and it's so good, especially on these cold days like we've been having. I made the chili today to take to a church softball team get together at a friend's house tonight. No, I don't play but my wonderful husband does. I'm just one of their biggest fans.
Let me know what you think of this recipe if you try it.
1 1/2 # ground beef
1 c. onion, chopped
1 can (1# 12 oz.) tomatoes, diced
1 can (6 oz.) tomato paste
1 can (15 oz) kidney beans (when I double for the 2nd can I've used pinto beans but you don't have to)
1 T. sugar
2 tsp. chili powder
1 tsp. salt
1/2 jar (8 oz.) salsa (I use Pace Picante, medium)
In large, heavy kettle, brown ground beef and onion. Stir in the rest of the ingredients. Heat to boiling, then lower heat. Simmer, uncovered, 1 hour, stirring occasionally.
This is really good served with fry bread or corn bread muffins.
Also, really good topped with sour cream, more onions and shredded cheese.
Tuesday, January 13, 2009
What a long name for a cookie, huh? My Mr. Wonderful has been wanting these cookies for a long time so while he was out last night I thought I'd surprise him by baking them. He really likes these and I hope you do too if you decide to try them. I am so not a craisin eater and so there was a double bonus to making these...my husband gets them all to himself and I don't even crave them. Yay! The recipe was one he'd torn out of a magazine a while back.
Oatmeal Cranberry White Chocolate Chip Cookies
2/3 c. butter or margarine, softened
2/3 c. brown sugar
2 large eggs
1 1/2 c. old-fashioned oats
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 6-oz. pkg. Ocean Spray Craisins Original Sweetened Dried Cranberries
2/3 c. white chocolate chips
Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 minutes or until golden on edges. Cool on wire rack. Makes about 2 1/2 dozen cookies.
Monday, January 12, 2009
Okay, so anything that starts with chocolate mentioned not once, but twice in it's name you know has to be good. My grandsons were over this weekend so like any good Grandma knows you have to have cookies, right?! I mean, don't you want them to remember that Grandma's house always smelled so good and she always made the best cookies and oh, how there's just no place like Grandma's house...I know I do. I do think I have a good start on this as I know my grandsons love to come to my house. Ethan told me that he thinks these are the best cookies ever...Don't you just love grandkids? Mine are just the best! Well, on to the recipe...
Chocolate Chocolate Chip Cookies
(if I remember right this recipe is from Hershey's)
2 1/4 c. flour
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) butter/margarine, softened
3/4 c. granulated sugar
3/4 c. packed lt. brown sugar
1 tsp. vanilla extract
2 c. (12-oz. pkg.) semi-sweet chocolate chips
1 c. chopped nuts (optional)
Heat oven to 375 degrees.
Stir together flour, cocoa, baking soda and salt.
In large bowl, beat butter, both sugars, and vanilla on medium speed until creamy.
Add eggs; beat well.
Gradually add flour mixture, beating well.
Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 8 minutes or until set. Cool slightly, remove to wire rack.
A friend gave me this recipe a few years ago and I'd have to say it's a good one. Try it and let me know what you think. The only thing missing was some good ol' Cool Whip which I didn't have and didn't have a chance to go to the store for either.
Coconut Cream Pie
2 1/4 c. milk
1 c. sugar
1/3 c. flour
1/4 tsp. salt
3 egg yolks
1 c. coconut
2 T. butter
1/2 tsp. vanilla
1 precooked & cooled pie shell
Scald milk. Mix together sugar, flour and salt. Slowly add to the scalded milk. Cook & stir for 2 minutes.
Beat 3 egg yolks. Add some of the hot milk mixture to the eggs and mix. Then put egg mixture into the rest of the hot milk & cook for 1 minute.
Add coconut & mix well.
Add butter & vanilla. Mix & let cool before placing into pie shell.
Top with whipped cream or meringue.