Sunday, November 22, 2009
Wednesday, November 18, 2009
(A word of warning: You will want to eat more of these than you should. After your first helping, sit back a moment, talk to the people around you, reflect on the meaning of life. If you dive into the second helping without doing that, you will feel like you've eaten a pound of concrete approximately 10 minutes after consuming the second helping.)
3 lbs. potatoes (I used Yukon Gold because I have 50 lbs. of Yukon Gold potatoes)
1 can cream of chicken soup
1/4 c. melted margarine
2 green onion, diced
1 soup can milk (I used more than that... and also 1/4 cup cream)
1 c. grated cheddar cheese (plus more to sprinkle on top)
1 pint sour cream
Boil potatoes and let cool.
In a medium sauce pan melt margarine. Add cream of chicken soup and milk (and cream, if you're cool like me). Heat on medium until combined, then add one cup of cheese. Stir until cheese is melted, then add sour cream and chopped green onions. Stir constantly until the mixture is warm and smooth. Do not let it boil. Big mistake, letting it boil.
Grate potatoes into a 9x13-inch casserole dish. Or have a big strong man do it.
Pour cheese sauce over grated potatoes, but don't mix.
Bake for 30 minutes in a 350 degree oven, covered. Take tin foil off, sprinkle with cheese, and cook for another 20 to 30 minutes.
There is no picture of the final product because we took it (two pans full) to a family party where it was eaten. Every single bite. And we weren't even the only ones who brought this dish!
Tuesday, November 17, 2009
Saturday, November 14, 2009
I've been on a quest this fall to find a most excellent sugar cookie recipe. A magazine came in the mail with a recipe claiming that these cookies won a blind folded taste test every time.
I tried them and they are indeed amazing. This is now my staple sugar cookie recipe.
1/2 c. butter
1 c. sugar
1 T. milk
2 t. vanilla
3 c. flour
1 t. baking powder
pinch of salt
In a large bowl, cram together butter, sugar, eggs, milk and vanilla.
Combine dry ingredients in a separate bowl.
Add dry mixture to wet ingredients in thirds, beating in between.
Chill for 1 hour.
Roll dough out on a lightly floured surface and cut into shapes. (I prefered it a little thicker than thin. Thin is crispy, thick was more chewy and cakey.)
Place on a greased cookie sheet and bake at 350 for 8-10 minutes. Do not over bake!
1/2 c butter (softened)
1 t. vanilla
3 T milk
4-5 c. powdered sugar
Cream butter, vanilla and milk together, and gradually add the powdered sugar while mixing until you have a stiff but creamy frosting.
In 2007 we made Jam Thumbprints. They tasted wonderful, but I have a problem using my Prize-Winning Raspberry Jam for cookies. Then again, someone could be using my jam as salsa with his tortilla chips.
Have a Cookie Day! Post your recipes! We totally need more treat recipes on this blog.
Thursday, November 5, 2009
(I came across this random photo of Grandma and Grandpa. Don't they look delighted about those homemade pillows? Grandma was such a classy dresser.)
4 to 5 Yukon Gold potatoes (of course you can use russets or even red ones or white ones - Yukon Gold are my faves)
1 small onion, sliced
1 10-oz. can cream of mushroom soup
1/2 c. milk
3/4 c. cream
Butter a 9x13-inch casserole dish. Slice potatoes as thinly as you can and make one layer of them in the casserole dish. Sprinkle salt and pepper on the layer and add a few onion slices. Repeat the layers (adding the salt, pepper, and onion on top of the potato slices each time).
Mix soup, milk, and cream (add more or less cream depending on how juicy you like it) and pour over layered potatoes. Cover with tin foil and bake at 350 degrees for one hour. Uncover and top with cheddar cheese. Bake for 30 more minutes. (Why must all comfort food take so long to cook?)
Sunday, November 1, 2009
2 red apples such as Cortland or McIntosh
2 1/2 cups apple cider
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon nutmeg
1 2/3 cup granulated sugar
3 TBS vegetable shortening
1 egg yolk
1/4 cup buttermilk
1 teaspoon vanilla
1/4 cup powdered sugar
Vegetable oil for frying
1. Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor or a Magic Bullet until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.
2. Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.
3. Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix!
4. Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Meanwhile, make the glaze; Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk the powdered sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.
6. Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured biscuit or doughnut cutter. Slip 2-3 doughnuts at a time into the hot oil and fry until golden brown, 1-2 minutes on each side, adjusting the heat as needed. Transfer to the paper towels to drain.
7. Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar, if desired. Serve warm.
This recipe comes from a Martha Stewart Halloween magazine from 2004. I love, love, love these! I have made them every Halloween and Christmas since I got the magazine. Other brownie-like cookies with M&M's have tried and failed! These are just delicious. Sometimes I make a batch and save about 1cup of the dough in a small container in the fridge, then every once in a while I'll get a spoon and eat a bite of it. That lasts a few days. And yes, I know it's wrong, but I still do it. Neener, neener.
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
12 TBS (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 1/2 tsp vanilla extract
1 1/4 cups Halloween-colored M&M's
1. Preheat oven to 350 degrees. Sift flour, cocoa, baking soda and salt together into a large bowl.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, one at a time. Beat in vanilla. Reduce speed to low, beat in flour mixture. Stir in 1 cup candies.
3. Drop dough by the tablespoon onto baking sheets about 2 inches apart. Press remaining 1/4 cup candies into tops of cookies.
4. Bake cookies 8-10 minutes.
Wednesday, October 28, 2009
1 1/2 c unbleached bread flour
1 1/2 tsp instant yeast
1/4 c. lukewarm water
Combine flour and yeast in a large bowl, then beat in the water. This will be a gloppy batter. Cover tightly and ferment until it is very bubbly and well risen- up to two hours.
2/3 c. lukewarm water
2 1/2 c. unbleached bread flour
1 c. plus 2 Tb cornmeal
3/4 c. fresh corn kernels (about 1 large ear)
2 large eggs plus 1 for glaze)
2 Tb honey
1 1/2 Tb vegetable or olive oil
1 Tb salt
Add the water to the yeast mixture. Then add the flour, cornmeal, corn, 2 eggs, honey, and oil. Knead about five minutes with dough hooks in a bread mixer. Add the salt and knead 3 more minutes.
This is a soft, sticky dough.
Don't be afraid of the corn kernels! They will completely blend into the dough and you will never see them. And if you do, be happy.
Let dough rise for up to 2 hours.
Grease to bread pans. Shape two loaves. Cover and rise again for up to 2 hours.
Preheat oven to 350 degrees. Beat remaining egg until blended and brush the tops of the loaves with it. Bake breads on the bottom rack of your oven for 30 minutes, rotate and cook 30 minutes more. Remove the breads from the pans right out of the oven and cool on a rack.
Wednesday, October 14, 2009
10 cups of apples, peeled, cored, and sliced
1 cup of white sugar
1 Tbsp all-purpose flour
1 tsp ground cinnamon
1 cup quick cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup melted butter.
Crumble oat mixture evenly over apple mixture in a 9 x 13 dish.
Bake at 350 degrees for about 45 minutes.
Tuesday, October 13, 2009
So, add this to your holiday dip repertoire. The flower-shaped gingersnaps come in a package of 2500 at Costco, but you might be able to find plainer ones elsewhere. (Also, Mom, this is a recipe from Penny C.)
12 oz. Cool Whip
8 oz. cream cheese, softened
8 oz. powdered sugar
8 oz. pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
Put everything but Cool Whip in a bowl and mix it together well. Fold in Cool Whip. Chill for a few hours. Serve with gingersnaps.
Sunday, October 4, 2009
This is one of the three soups we tried out at Girl's Night (during the Priesthood Session of Conference). I forgot the tomatoes even though there was a box of tomatoes in my kitchen. Whatever - it was still the most delicious, cheesy, chicken-y bowl I've had in a long long time. Sigh. (The mini corn muffins are courtesy of the Marie Callender's Corn Bread Mix. Just do what Sister Callender says and everything will turn out fine.)
1 1/2 lb. chicken breasts
1 1/2 c. chopped onion
1-2 garlic cloves (or 1 tsp. minced)
3 T. butter
2 chicken bullion cubes
1 c. hot water
1 tsp. cumin
2 c. half-and-half
2 c. shredded Monterey-jack cheese
1 can creamed corn
1 can (4 oz.) green chiles, drained
1 med. tomato, chopped
Cut and cube chicken. Brown with onion, garlic, and butter.
In a separate pan, dissolve bullion cubes in hot water. Add cumin, bring to a boil, then reduce heat. Cover and simmer 5 minutes.
In 3 qt. pan, add bullion mixture, chicken, and rest of ingredients (except tomatoes) Add shredded cheese after all mixed together. Cook and stir until cheese is melted. Add tomatoes.
Sunday, September 27, 2009
Thursday, August 6, 2009
1. One "flat" of raspberries makes between 10 and 12 half-pint bottles of jam, usually with a few berries left over.
2. Do not wash the raspberries. The water gets trapped inside the berry and makes your jam runny. I go through each berry and check for stems and bugs, but no washing.
3. Raspberries (and blackberries) are seedy little suckers, so I like to strain at least half of the 6 cups of berries. This year I found a jelly bag that worked really well, but cheesecloth works great, too. Get your grip muscles ready - it's a lot of work.
4. I use MCP pectin. It's in the SureJell (sp?) family, but I've found it to set up the best out of all the pectins I've tried. It could have something to do with MCP calling for more sugar than the rest of them. Whatever.
5. Speaking of sugar, I use C & H cane sugar instead of beet sugar. I don't understand how or why, but cane sugar is supposed to be better for your body? All those raving psychos at the state fair say it's the best, too. (I can call them that because I'm a State Fair Champion.)
I think that's all I do that isn't in the directions. Obviously I like to get the best raspberries and make the jam as soon as I possibly can. This year the raspberries were picked on Tuesday morning and they were jam by Wednesday morning. Ta da! Nothing is more satisfying than having 31 bottles of beautiful jam sitting on the counter after a long day of making it. Give it a try! Maybe you can be a State Fair Champion this year, too!
Wednesday, July 29, 2009
Tuesday, June 23, 2009
What else are you going to do with that giant thing of strawberries from Costco that will go bad before you can eat them all? COME ON! This is so good. You could secretly eat just the frosting with some strawberries. MMMMMMMmmmmmm. (I included this photo so you would be sure to know how thick the frosting needs to be.)
1 white cake mix
8 oz. cream cheese
8 oz. Cool Whip
1 T. milk
2 c. powdered sugar
2 pkgs. Strawberry Danish Dessert
2 10-oz. pkgs. strawberries cut into thirds
Prepare cake as directed. Cool completely.
Beat together softened cream cheese, Cool Whip, and powdered sugar. Frost cooled cake and refrigerate. Prepare Danish Dessert using the fruit sauce directions. Add strawberries. Top individual pieces of cake with strawberry mixture right before serving.
Tuesday, June 9, 2009
Char Siu-Glazed Pork and Pineapple Buns
1/4 c. salt
1/4 c. light brown sugar
1 T. vanilla extract
2 pork tenderloins (the real skinny kind - about a pound each)
1/2 c. ketchup
1/2 c. hoisin sauce (I found it near the soy sauce)
2 T. toasted sesame oil
2 T. minced garlic
2 T. ground ginger
2 T. soy sauce
12 slices peeled and cored fresh pineapple
24 sweet rolls (we used Costco dinner rolls - perfect size)
1 c. cilantro sprigs
In a large saucepan, bring 3 1/2 cups water to a boil. Stir in salt, brown sugar, and vanilla. Chill until cool.
Put pork in a Zip-lock bag, then in a 9"x13" pan. Chill for at least 3 hours and up to 12.
Make char siu glaze: In a small bowl, mix together ketchup, hoisin, sesame oil, garlic, ginger, and soy sauce. Pour half of the sauce into another small bowl.
Prepare grill for indirect medium heat (350-450 degrees). Lay pork over indirect-heat area and cook, covered, until meat reaches 135 degrees on a meat thermometer (about 15-20 minutes). Brush one bowl of glaze over pork, saving 2 tablespoons for the pineapple. Cook pork, turning occasionally, until glaze has caramelized slightly and meat thermometer reaches 145 degrees (5 to 10 more minutes). Transfer pork to a cutting board, tent with foil, and let rest 15 minutes.
Lay pineapple slices on direct-heat area of grill, brush with glaze, and cook, turning once (about 4 minutes per side).
Cut pork into 1/2 inch slices. Fill each roll with a piece of pork, grilled pineapple and a sprig of cilantro.
Brine and char siu glaze can be made a day ahead of time.
Monday, June 8, 2009
Friday, May 29, 2009
Monday, May 18, 2009
6-10 potatoes (red, white, or Yukon gold), cut into 1/2"-1" cubes
1/4 c. butter, melted (you can use olive oil instead)
1 T. lemon juice
2-ish sprigs of rosemary
Preheat oven to 450 degrees. Line a large cookie sheet with foil. Melt butter in a mixing bowl (in the microwave). Add lemon juice, rosemary, salt, and pepper to the melted butter. Toss cubed potatoes in the butter/lemon juice. Remove the potatoes from the mixing bowl (I use tongs) and spread them on the lined cookie sheet in one layer. When you've filled up the cookie sheet, place in the oven for 30 minutes. The potatoes should be a little browned when you take them out. (Don't let them sit for too long before serving because they'll get soggy. Still good, but soggy.)
Thursday, May 14, 2009
It calls for 3-4 lbs of chicken parts and the use of a 6 qt. crock pot, which I don't have. Nor do I have an army to feed, so I will be using less but posting the recipe as I found it. And we're all glad to know that, aren't we?
3-4 lbs. chicken parts
1 large onion, sliced
1 Tbsp olive oil
2 tsp Kosher salt
2 tsp paprika
1 tsp pepper
20 cloves of garlic, peeled, but intact
Place sliced onions at the bottom of pot. In a bowl, toss chicken with all other ingredients and pour over onions. Do not add water. Cook on low for 6-8 hours, or on high for 4-6 hours.
Saturday, May 9, 2009
1 cup soft butter or margarine (butter, of course!)
1/2 cup powdered sugar
2 cups flour
Cream butter and sugar; add flour. Mixture should be pea-sized gravel looking for easiest spreading. Spread in 10x15 pan and pat down. Bake at 325 degrees for 15-20 minutes (until edges start to brown). While crust is baking, prepare next layer:
2 cups sugar
4 T. flour
4 T. lemon juice
Grated rind of 1 lemon
Beat eggs til foamy, then add sugar, flour, lemonjuice and rind. Mix well and pour over hot crust after it comes from oven. Now bake for 15-20 minutes at 325 degrees. Remove from overn and sprinkle with powdered sugar (I put powdered sugar in a small strainer to sprinkle over the top). Cool slightly before cutting.
You can do half the recipe in an 8x8 pan, but it's never enough. Also, this crust works for raspberry bars, putting thinned raspberry jam over the crust and sprinkling some of the crust mixture over the jam.
Wednesday, May 6, 2009
1 Cross rib roast
1 16 oz. bottle of salsa
1/2 c. brown sugar
That's it. It sounds gross, but it's so good. David and I agree that it could be sweeter
Cook in the crock pot on low for 4 hours or until shreddable.
Friday, March 27, 2009
These little ditties are extremely rich. There is so much butter in them, that I think even Mom would be satisfied. I found the recipe in one of the recipe papers from a 9" square baker from pampered chef that I got from a wedding shower thrown by jen in my behalf in Utah. This is seriously the first time I have made it. Almost 11 years after receiving this treasure. I did add a little twist that made ALL the difference in the world, in my opinion.
Tuesday, March 24, 2009
2 - 3 chicken breasts, cooked and cubed or shredded
2 T. red bell pepper, minced
2 T. green onion, minced
1/2 c. frozen corn
1/4 cup canned black beans, drained and rinsed
2 T. frozen spinach, thawed and drained (we didn't do this because I forgot to thaw it and, oh yeah, I hate frozen spinach)
2 T. diced jalepenos (less if you don't want to be "lit" up)
1/2 T. parsley, minced (what? didn't do that either)
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. salt
Dash of cayenne
3/4 c. Monterey Jack cheese, shredded (we used Colby Jack - just as good)
5 8" UNCOOKED flour tortillas (I found them at Costco)
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Stir in green onion and red pepper. Cook and stir for about 5 minutes.
Mix chicken into the pan with onion and red pepper. Combine the rest of the ingredients, except the cheese, in a bowl. Add all of them to the skillet with the chicken, onion, and red pepper. Stir and cook for about 5 minutes. Take skillet off the heat and sprinkle the cheese on top of it. Set it aside to let the cheese melt.
Spoon the chicken mixture onto uncooked tortillas. Tuck the sides in and roll the tortilla up.
Pour about 3/4 of an inch of vegetable oil into a skillet and heat on medium high for a few minutes. (Brian and I were both ready with baking soda since we have a history of starting fires when deep frying. Yes, we were children at the time, but still.) Transfer the filled tortillas to the hot oil (use tongs or something). It took less than a minute to brown one side, so you'll have to stand there and watch them. Turn the rolls over when they have browned on one side.
Drain the egg rolls on a plate lined with paper towels once they're cooked.
Serve with Avocado Ranch Dip:
16 oz. sour cream
1 envelope Ranch Dip Mix
1 avocado, peeled, cut and mashed with a fork
1 tsp. lemon juice
Mix together and serve with Southwestern Chicken Eggrolls or just tortilla chips. Or eat it with a spoon. Whatever.
Sunday, March 1, 2009
I was craving some Once't in a Blue Moon Bakery raspberry brownies and looking up recipes online for raspberry buttercream, when it dawned on me to just use Mom's old frosting recipe and throw in some frozen raspberries. It turned out delicious and a very delicate shade of pink, very pretty, indeed.
Some butter, softened
Some powdered sugar, ok, lots
Add milk and beat with beaters until it is the consistancy you like
Throw in frozen (thawed) raspberries
I didn't measure; sorry.
Thursday, February 26, 2009
4 boneless, skinless chicken breast halves
1/2 c. pesto with basil (in the deli fridge at the supermarket)
2 to 3 plum tomatoes, sliced (I used Roma tomatoes because they were on sale, but I think plum tomatoes would be prettier.)
1/2 c. shredded Mozzarella cheese
Preheat oven to 400 degrees. Line baking sheet with foil. Place chicken and pesto in medium bowl. Toss to coat. Place chicken on baking sheet. Bake for 20 to 25 minutes or until chicken is no longer pink in the center. Remove from oven. Top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
Friday, February 6, 2009
2 lbs. Ground Beef
3/4 lb. bulk Italian Sausage
4 medium onions (I used 1/2 an onion and it was great)
8 garlic cloves (I used 1, and again, it was great)
4 cans (14 oz each) petite diced tomatoes
4 cans (6 oz each) tomato paste
1/2 c. water
1/4 c. brown sugar
1/4 c. Worcestershire sauce
1 Tbsp. canola oil
1/4 c. minced fresh parsley
2 Tbsp. minced fresh basil, or 2 tsp. dried
1 Tbsp. minced fresh oregano, or 1 tsp. dried
4 bay leaves
1 tsp. rubbed sage
1/2 tsp. salt
1/2 tsp. dried marjoram
1/2 tsp. pepper
Hot cooked Spaghetti
Brown the beef, sausage, onion and garlic until meat is no longer pink. Drain.
Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings. Cover and cook on low for 8 hours, or until bubbly. Discard bay leaves and serve with spaghetti. Yum!
I also didn't have any sage, bay leaves, or marjoram and it was still delicious.
Wednesday, February 4, 2009
Chicken Noodle Sour Cream Soup
4 c. water
4 tsp. chicken bouillon (granules)
1 tsp. parsley (dried works)
1 tsp. pepper
1/2 tsp. dill weed
1/2 tsp. Accent (optional)
Add: 4 carrots, peeled and sliced. Cook 10 minutes (cover with lid)
Add: 2 large red potatoes, peeled and cubed. Cook 14 minutes
Add: noodles (crinkly or flat). Cook 6 minutes.
When soup is cooked and flavored to your liking,
2 c. cooked, cubed chicken or turkey
1 can cream of chicken soup
1 can canned milk
Heat through to simmering, not rolling boil.
At the last minute add 1/2-1 c. sour cream and stir continually, being careful not to break up the noodles as you stir. This is good "left-overs" soup.
Saturday, January 31, 2009
Superbowl Chili Dip
1 lb. hamburger - browned and drained
1 small can green chilies
2 cans chili WITHOUT beans
2 lb. package Velveeta cheese
(add tabasco if desired)
Brown hamburger and drain. Add other ingredients, heat to melt cheese. (I usually add a little milk because this is a fairly thick dip.) This works in the microwave, crock pot (after the hamburger is browned), or on the stove.
Serve with tortilla chips.