Tuesday, September 17, 2013
Buttermilk-blueberry Breakfast Cake
Ingredients:
1/2 cup unsalted butter, room temp.
2 tsp lemon zest (1 lemon)
7/8 cup + 1 Tbsp sugar
1 egg
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp salt
2 cups fresh blueberries
1/2 cup buttermilk
Directions:
1. Oven at 350; grease 9" square baking pan (with spray or butter)
2. Cream butter with lemon zest and 7/8 cup of sugar until light and fluffy.
3. Add egg and vanilla
4. Toss blueberries with 1/4 cup flour in separate bowl
5. Whisk remaining flour, baking powder and salt.
6. Add flour mixture to the batter a little at a time, alternating with the buttermilk.
7. Fold in blueberries.
8. Spread batter in pan and sprinkle with Tbsp of sugar.
9. Bake 35 minutes
Recipe found here:
http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
1/2 cup unsalted butter, room temp.
2 tsp lemon zest (1 lemon)
7/8 cup + 1 Tbsp sugar
1 egg
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp salt
2 cups fresh blueberries
1/2 cup buttermilk
Directions:
1. Oven at 350; grease 9" square baking pan (with spray or butter)
2. Cream butter with lemon zest and 7/8 cup of sugar until light and fluffy.
3. Add egg and vanilla
4. Toss blueberries with 1/4 cup flour in separate bowl
5. Whisk remaining flour, baking powder and salt.
6. Add flour mixture to the batter a little at a time, alternating with the buttermilk.
7. Fold in blueberries.
8. Spread batter in pan and sprinkle with Tbsp of sugar.
9. Bake 35 minutes
Recipe found here:
http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
Smothered Chicken
Ingredients:
salt
pepper
garlic powder
PAM
chicken breasts or thighs with skin
Directions:
1. Season meat.
2. Heat PAM in pan and brown chicken.
3. Turn heat to low, lid on, cook for a couple hours (turn meat throughout)
4. Remove lid towards end if too much juice.
salt
pepper
garlic powder
PAM
chicken breasts or thighs with skin
Directions:
1. Season meat.
2. Heat PAM in pan and brown chicken.
3. Turn heat to low, lid on, cook for a couple hours (turn meat throughout)
4. Remove lid towards end if too much juice.
Korean Beef
Ingredients:
1 lb ground beef
2 tbsp. brown sugar
1/4 cup soy sauce
1 tbsp. sesame oil
2 cloves minced garlic
1/4 tsp ground ginger
salt and pepper
1 bunch diced green onions
lemon
Directions:
1. Brown meat with garlic in oil.
2. Drain fat
3. Add brown sugar, soy sauce, ginger, salt and pepper (and red pepper for spicy).
4. Simmer a few minutes. Add lemon.
5. Serve with rice and green onions.
Original recipe found here: http://www.sixsistersstuff.com/2013/02/korean-beef-and-rice.html
and slightly altered.
1 lb ground beef
2 tbsp. brown sugar
1/4 cup soy sauce
1 tbsp. sesame oil
2 cloves minced garlic
1/4 tsp ground ginger
salt and pepper
1 bunch diced green onions
lemon
Directions:
1. Brown meat with garlic in oil.
2. Drain fat
3. Add brown sugar, soy sauce, ginger, salt and pepper (and red pepper for spicy).
4. Simmer a few minutes. Add lemon.
5. Serve with rice and green onions.
Original recipe found here: http://www.sixsistersstuff.com/2013/02/korean-beef-and-rice.html
and slightly altered.
Monday, August 5, 2013
Cripple Creek Caviar
Ingredients
1- 16 oz. can black-eyed peas, drained and rinsed
1/3 c. oil free Italian dressing
1 Tbsp. Vinegar
2 tomatoes, chopped
1/4 c. green onion, sliced
1- 4 oz. can chopped green chilies
1/4 tsp. Italian seasoning
Dash crushed red pepper flakes
1. Combine peas, dressing, green chilies, vinegar, Italian seasoning, and red pepper.
2. Cover and chill 4-6 hours.
3. Add tomato and green onion; toss gently.
Serve with chips or Melba rounds.
(pg. 24 from Jenn's recipe book)
1- 16 oz. can black-eyed peas, drained and rinsed
1/3 c. oil free Italian dressing
1 Tbsp. Vinegar
2 tomatoes, chopped
1/4 c. green onion, sliced
1- 4 oz. can chopped green chilies
1/4 tsp. Italian seasoning
Dash crushed red pepper flakes
1. Combine peas, dressing, green chilies, vinegar, Italian seasoning, and red pepper.
2. Cover and chill 4-6 hours.
3. Add tomato and green onion; toss gently.
Serve with chips or Melba rounds.
(pg. 24 from Jenn's recipe book)
Wednesday, May 1, 2013
Crockpot Mongolian Beef
I found the original recipe here and adapted it some for our liking since the original recipe calls for more sugar and ginger than we like.
Ingredients:
- 1.5 pounds beef flank steak, cut into stir fry sized strips
- 2 Tablespoons olive oil
- 1/8 teaspoon minced ginger
- 2 cloves garlic, minced
- 0.75 cup soy sauce
- 0.75 cup water
- 0.25 cup brown sugar
- 0.25 cup cornstarch
- 0.5 cup shredded carrots
- 3 medium green onions, chopped
Directions:
Coat flank steak pieces in cornstarch. Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours. Serve over rice or noodles, if desired.
Freezing Directions:
Coat flank steak in cornstarch. Combine remaining ingredients and place in freezer bag. Add steak to bag. Label and freeze, To serve: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.
Servings: 4
Tuesday, March 22, 2011
Sopapilla Cake
INGREDIENTS:
2 - 8 oz. pkg of cream cheese
2 - pkg crescent rolls
2 cups sugar
1 stick butter
1.5 tsp vanilla
cinammon
1. Pam pan
2. Roll out a layer of crescent rolls in pan
3. Mix vanilla, cream cheese and 1 cup sugar; spread over rolls
4. Roll out 2nd layer of crescent rolls on top
5. Melt butter and 1 cup sugar and brush on rolls
6. Sprinkle cinammon on top
7. Cook 30 minutes at 350 degrees
2 - 8 oz. pkg of cream cheese
2 - pkg crescent rolls
2 cups sugar
1 stick butter
1.5 tsp vanilla
cinammon
1. Pam pan
2. Roll out a layer of crescent rolls in pan
3. Mix vanilla, cream cheese and 1 cup sugar; spread over rolls
4. Roll out 2nd layer of crescent rolls on top
5. Melt butter and 1 cup sugar and brush on rolls
6. Sprinkle cinammon on top
7. Cook 30 minutes at 350 degrees
Friday, January 28, 2011
Monday, August 9, 2010
Easy Chicken Parmesan
INGREDIENTS
chicken (sliced thin)
butter
Italian bread crumbs
Parmesan cheese
Provolon/Mozzarella cheese slices
Spaghetti sauce (we use Ragu)
Pasta
DIRECTIONS
1. Set oven at 400 degrees
2. Slice chicken in half (we like it thin!) and season with salt, pepper, garlic powder, onion powder
3. Melt half a stick of butter
4. Lay out Italian bread crumbs on a plate and stir in some parmesan cheese.
5. Dip chicken in melted butter and then coat with bread crumbs
6. Cook for 20 minutes.
7. Place slice cheese (provolon, mozzarella; we use cheddar b/c Pen loves it that way!) on top of chicken and then top with Spaghetti sauce (we use Ragu)
8. Cook for another 10 minutes.
9. Serve with pasta
I always warm up a little more sauce for the noodles and make garlic bread.
chicken (sliced thin)
butter
Italian bread crumbs
Parmesan cheese
Provolon/Mozzarella cheese slices
Spaghetti sauce (we use Ragu)
Pasta
DIRECTIONS
1. Set oven at 400 degrees
2. Slice chicken in half (we like it thin!) and season with salt, pepper, garlic powder, onion powder
3. Melt half a stick of butter
4. Lay out Italian bread crumbs on a plate and stir in some parmesan cheese.
5. Dip chicken in melted butter and then coat with bread crumbs
6. Cook for 20 minutes.
7. Place slice cheese (provolon, mozzarella; we use cheddar b/c Pen loves it that way!) on top of chicken and then top with Spaghetti sauce (we use Ragu)
8. Cook for another 10 minutes.
9. Serve with pasta
I always warm up a little more sauce for the noodles and make garlic bread.
Thursday, April 8, 2010
Enchilada Casserole
INGREDIENTS
1.5 lbs ground beef
1/2 medium onion (diced)
1 green bell pepper (diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild enchilada sauce
1/2 can diced rotel tomatoes
1 c. grated cheddar cheese
Corn tortillas
DIRECTIONS:
1. Brown meat, onions, bell peppers and drain
2. Add canned ingredients and cook until bubbles
3. Line bottom of 9x12" dish with tortillas (torn into quarters)
4. Pour 1/2 mixture over tortillas
5. Layer tortillas and mixture until gone
6. Top with grated cheese
7. Cook 20-30 minutes at 350 degrees
**I recently discovered this could be made even easier my layering the bottom with premade taquitos and then adding all the rest on top. Not quite as good but good enough if time calls for the change. You don't have to brown the meat and you wouldn't need to have all the layers.
1.5 lbs ground beef
1/2 medium onion (diced)
1 green bell pepper (diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild enchilada sauce
1/2 can diced rotel tomatoes
1 c. grated cheddar cheese
Corn tortillas
DIRECTIONS:
1. Brown meat, onions, bell peppers and drain
2. Add canned ingredients and cook until bubbles
3. Line bottom of 9x12" dish with tortillas (torn into quarters)
4. Pour 1/2 mixture over tortillas
5. Layer tortillas and mixture until gone
6. Top with grated cheese
7. Cook 20-30 minutes at 350 degrees
**I recently discovered this could be made even easier my layering the bottom with premade taquitos and then adding all the rest on top. Not quite as good but good enough if time calls for the change. You don't have to brown the meat and you wouldn't need to have all the layers.
Saturday, March 6, 2010
Easy Italian Chicken
INGREDIENTS
Boneless chicken breasts (cubed or sliced)
1.2 cup Italian dressing
1 tsp Italian seasoning
1/2 cup grated parmesan or romano cheese
4-6 medium potatoes (cubed or diced)
DIRECTIONS
1. Place chicken at bottom of crockpot and cover with half of the seasonings cheese
2. Place potatoes on top and around and cover with the other half of seasonings and cheese
3. Cook on low for 6-8 hours (takes less time when you cube the meat).
I got this recipe from southernfood.about.com
Boneless chicken breasts (cubed or sliced)
1.2 cup Italian dressing
1 tsp Italian seasoning
1/2 cup grated parmesan or romano cheese
4-6 medium potatoes (cubed or diced)
DIRECTIONS
1. Place chicken at bottom of crockpot and cover with half of the seasonings cheese
2. Place potatoes on top and around and cover with the other half of seasonings and cheese
3. Cook on low for 6-8 hours (takes less time when you cube the meat).
I got this recipe from southernfood.about.com
Wednesday, February 24, 2010
Pineapple Delight Cake
This was my FAVORITE dessert as a child. I've never really liked sugary icing and have always gravitated towards fruity desserts. This whipped icing is really the only kind I will eat. It was my birthday cake request when I was younger and my college roommate even made this for me on my birthdays!
INGREDIENTS
1 Super Moist Yellow cake Mix (and ingredients listed)
1 can crushed pineapple, drained
1 medium tub of Cool Whip
1 small pkg instand vanilla pudding mix
DIRECTIONS
1. Prepare cake in round layers
2. Mix drained pineapple, Cool Whip, and Pudding mix
3. Ice cake with topping
**Keep refrigerated**
INGREDIENTS
1 Super Moist Yellow cake Mix (and ingredients listed)
1 can crushed pineapple, drained
1 medium tub of Cool Whip
1 small pkg instand vanilla pudding mix
DIRECTIONS
1. Prepare cake in round layers
2. Mix drained pineapple, Cool Whip, and Pudding mix
3. Ice cake with topping
**Keep refrigerated**
Thursday, February 4, 2010
Turkey Frittata
INGREDIENTS
Orange/Yellow bell pepper (diced)
Tomato (diced)
Onion (diced)
Ground Turkey or leftover Thanksgiving turkey (cooked)
10-12 Eggs
1/4 c. cream (I've used milk too)
Shredded cheddar cheese
*You can add any veggie really, spinach works well too... or potatoes would go
DIRECTIONS
1. Saute bell pepper and onion in an oven safe skillet
2. Add Tomato and turkey (couple minutes)
3. Whip eggs and cream (I add salt and pepper here)
4. Pour into skillet and stir gently until it sets around the edges (eggs should look both runny and lumpy)
5. Broil in oven until puffy (on the bottom shelf)
6. Top with shredded cheddar cheese and broil until melted
This is a combo recipe from Rachel Ray and from somewhere else???
Orange/Yellow bell pepper (diced)
Tomato (diced)
Onion (diced)
Ground Turkey or leftover Thanksgiving turkey (cooked)
10-12 Eggs
1/4 c. cream (I've used milk too)
Shredded cheddar cheese
*You can add any veggie really, spinach works well too... or potatoes would go
DIRECTIONS
1. Saute bell pepper and onion in an oven safe skillet
2. Add Tomato and turkey (couple minutes)
3. Whip eggs and cream (I add salt and pepper here)
4. Pour into skillet and stir gently until it sets around the edges (eggs should look both runny and lumpy)
5. Broil in oven until puffy (on the bottom shelf)
6. Top with shredded cheddar cheese and broil until melted
This is a combo recipe from Rachel Ray and from somewhere else???
Wednesday, February 3, 2010
Gemelli with Sweet Sausage and Spinach
INGREDIENTS:
3/4 pound gemelli, penne, or rotini (I used penne)
Salt
2 tablespoons extra-virgin olive oil
1 large onion, cut in half and thinly sliced
1 pound sweet Italian sausages, casings removed
1/2 teaspoon crushed red pepper
2 cups coarsely chopped baby spinach (used 2 c frozen, thawed first)
1/2 pint cherry tomatoes, halved (or as many as you want!)
1/2 cup freshly grated Parmesan cheese
DIRECTIONS:
1. In a large pot of boiling salted water, cook the gemelli until al dente. Drain, reserving 1 cup of the cooking water.
2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over med. high heat, stirring, until softened, about 5 minutes.
3. Add the sausage and crushed red pepper. Cook, breaking up the meat with the back of a spoon, until no trace of pink remains.
**I added diced red peppers here.**
4. Add the spinach and tomatoes and cook just until softened.
5. Add the gemelli and Parmesan cheese to the pan.
6. Add reserved cooking water as needed.
7. Cook over moderate heat, lightly crushing the tomatoes, until heated through. Season with salt and serve. Add additional Parmesan cheese to each serving if desired.
**I actually didn't add the pasta and parmesan in the skillet and let everyone add it on their own. DH doesn't like parmesan, so he used cheddar cheese and spaghetti instead of penne. He also added some Ragu sauce (he said it didn't "look" right... he's big on how something looks). He loved it though. I loved it the way it is inteded!
This recipe is from Michelle (MMmom), from an online cooking board I'm part of.
3/4 pound gemelli, penne, or rotini (I used penne)
Salt
2 tablespoons extra-virgin olive oil
1 large onion, cut in half and thinly sliced
1 pound sweet Italian sausages, casings removed
1/2 teaspoon crushed red pepper
2 cups coarsely chopped baby spinach (used 2 c frozen, thawed first)
1/2 pint cherry tomatoes, halved (or as many as you want!)
1/2 cup freshly grated Parmesan cheese
DIRECTIONS:
1. In a large pot of boiling salted water, cook the gemelli until al dente. Drain, reserving 1 cup of the cooking water.
2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over med. high heat, stirring, until softened, about 5 minutes.
3. Add the sausage and crushed red pepper. Cook, breaking up the meat with the back of a spoon, until no trace of pink remains.
**I added diced red peppers here.**
4. Add the spinach and tomatoes and cook just until softened.
5. Add the gemelli and Parmesan cheese to the pan.
6. Add reserved cooking water as needed.
7. Cook over moderate heat, lightly crushing the tomatoes, until heated through. Season with salt and serve. Add additional Parmesan cheese to each serving if desired.
**I actually didn't add the pasta and parmesan in the skillet and let everyone add it on their own. DH doesn't like parmesan, so he used cheddar cheese and spaghetti instead of penne. He also added some Ragu sauce (he said it didn't "look" right... he's big on how something looks). He loved it though. I loved it the way it is inteded!
This recipe is from Michelle (MMmom), from an online cooking board I'm part of.
Friday, January 29, 2010
Chicken Broccoli Shells
INGREDIENTS
1 jar Alfredo sauce
2 cups frozen chopped broccoli (thawed)
2 cups diced cooked chicken
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells (cooked)
DIRECTIONS
1. Combine Alfredo sauce, broccoli, chicken and cheeses.
2. Spoon into pasta shells
3. Place in greased baking dish (I used wax paper)
4. Cover and bake at 350 degrees for 30-35 minutes or until heated through (hasn't ever taken this long for me... more like 20 minutes)
I have let Caleb dip his shell in spaghetti sauce too (since he loves to dip!)/ just use the sauce as a topping for penne pasta
I'm also planning to add spinach to the sauce.
1 jar Alfredo sauce
2 cups frozen chopped broccoli (thawed)
2 cups diced cooked chicken
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells (cooked)
DIRECTIONS
1. Combine Alfredo sauce, broccoli, chicken and cheeses.
2. Spoon into pasta shells
3. Place in greased baking dish (I used wax paper)
4. Cover and bake at 350 degrees for 30-35 minutes or until heated through (hasn't ever taken this long for me... more like 20 minutes)
I have let Caleb dip his shell in spaghetti sauce too (since he loves to dip!)/ just use the sauce as a topping for penne pasta
I'm also planning to add spinach to the sauce.
Thursday, January 28, 2010
Apple Cranberry Crisp
INGREDIENTS
2/3 c. oatmeal (not instant)
3 Tbsp flour
3/4 c. brown sugar
2 Tbsp + 1 tsp margarine
3 Tbsp cornstarch
4 c. apples (peeled and sliced)
1 tsp. cinnamon
1/5 Tbsp lemon juice (have used orange too)
1 c. fresh/frozen cranberries
DIRECTIONS
1. Set over to 375 degrees
2. Mix oats, flour, 1/3 c. brown sugar and melted butter
3. In separate bowl, mix the rest of sugar, cornstarch and cinnamon
4. Add apples, lemon juice and cranberries to step 3
5. Place fruit mixture in 2 quart dish
6. Sprinkle with oat topping
7. Bake 35-45 minutes
Serve warm with ice cream
2/3 c. oatmeal (not instant)
3 Tbsp flour
3/4 c. brown sugar
2 Tbsp + 1 tsp margarine
3 Tbsp cornstarch
4 c. apples (peeled and sliced)
1 tsp. cinnamon
1/5 Tbsp lemon juice (have used orange too)
1 c. fresh/frozen cranberries
DIRECTIONS
1. Set over to 375 degrees
2. Mix oats, flour, 1/3 c. brown sugar and melted butter
3. In separate bowl, mix the rest of sugar, cornstarch and cinnamon
4. Add apples, lemon juice and cranberries to step 3
5. Place fruit mixture in 2 quart dish
6. Sprinkle with oat topping
7. Bake 35-45 minutes
Serve warm with ice cream
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