Another personal and a season favorite... I can still picture my mom heating up a piece and enjoying it by the Christmas tree. Mom come hear up a piece for me will you? MUAH
In a large sauce pan heat up for a few minutes
1 25oz jar (2 1/2c) unsweetened applesauce
3/4c butter
2c sugar
let cool completely!!! (Or you will melt the chocolate chips and it looks pretty gross)
Mix dry ingredients
3c flour
1/2tsp salt
4tsp baking soda
1tsp cinnamon
1/2tsp nutmeg
1/4tsp cloves
12oz chocolate chips
once applesauce is cool mix all ingredients together
In two large well greased pans bake for 1 hour at 325
make a simple frosting from powdered sugar butter and milk and drizzle over cake when cool down and serve
I prefer to heat up my cake melting the chocolate chips before I eat it with a really cold glass of milk... enjoy!
Saturday, December 13, 2008
Sugars Cookies By: Kitty J.
Best sugars cookies ever... they melt in your mouth and, well they are by far the ebst I have ever had.
1 1/2C powdered sugar
1c softened butter
1 egg
1tsp vanilla
1/2tsp almond
mix together well, add
2 1/2c flour
1tsp baking soda
1tsp cream of tartar
mix well again set in fridge to cool overnight
On floured surface roll out and cut out preffered shapes
bake at 375 for 7-8 min
let cool and decorate beautifully, try not to eat them all before you share them with others and a glass of milk!
1 1/2C powdered sugar
1c softened butter
1 egg
1tsp vanilla
1/2tsp almond
mix together well, add
2 1/2c flour
1tsp baking soda
1tsp cream of tartar
mix well again set in fridge to cool overnight
On floured surface roll out and cut out preffered shapes
bake at 375 for 7-8 min
let cool and decorate beautifully, try not to eat them all before you share them with others and a glass of milk!
Wednesday, December 3, 2008
My sweet potatoes
preheat oven to 375 and spray 8x8 casserole dish
mix 2 large cans cut sweet potatoes in light syrup. Drain syrup. Add sweet potatoes to bowl along with 1/4c sweetened condensed milk. A few dashes of nutmeg, cinnamon, and cardamom. Mix gently and add to casserole dish. On top sprinkle mini marshmallows to your liking along with a 1/4c brown sugar and 1/3c chopped pecans.
bake for about 25-30 min until topping is melted and pot are heated through.
ENJOY!
mix 2 large cans cut sweet potatoes in light syrup. Drain syrup. Add sweet potatoes to bowl along with 1/4c sweetened condensed milk. A few dashes of nutmeg, cinnamon, and cardamom. Mix gently and add to casserole dish. On top sprinkle mini marshmallows to your liking along with a 1/4c brown sugar and 1/3c chopped pecans.
bake for about 25-30 min until topping is melted and pot are heated through.
ENJOY!
Sweet Potato Casserole
3c sweet potatoes cooked and mashed
1/4c milk
1/3c melted butter
1tsp vanilla
1/2tsp salt
topping:
1c pecans
1c brown sugar
3tbsp flour
1/2c melted butter
Mix ing. together and put in ungreased dish and add toppings
bake 25min at 375 degrees
bake a few minutes extra for a crunchy topping :) wathc out there will be NO left overs!
1/4c milk
1/3c melted butter
1tsp vanilla
1/2tsp salt
topping:
1c pecans
1c brown sugar
3tbsp flour
1/2c melted butter
Mix ing. together and put in ungreased dish and add toppings
bake 25min at 375 degrees
bake a few minutes extra for a crunchy topping :) wathc out there will be NO left overs!
NO BAKE CHOCOLATE OATMEAL COOKIES
2 c. sugar
1/4 c. butter
4 tbsp. cocoa
1/2 c. milk
Bring all ingredients to a boil in pan (5 quart)
Remove from stove, add:
3/4 c. peanut butter
1 tsp. vanilla
1/4 c. butter
4 tbsp. cocoa
1/2 c. milk
Bring all ingredients to a boil in pan (5 quart)
Remove from stove, add:
3/4 c. peanut butter
1 tsp. vanilla
magic cookie bars
1/2 cup butter
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
6 ounces semisweet chocolate chips
3 1/2 ounces coconut flakes
1 cup chopped nuts
Preheat oven to 350 F. (325 F. for glass dish.) In 13x9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.
Makes 24 bars.
Serving Size: 12.
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
6 ounces semisweet chocolate chips
3 1/2 ounces coconut flakes
1 cup chopped nuts
Preheat oven to 350 F. (325 F. for glass dish.) In 13x9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.
Makes 24 bars.
Serving Size: 12.
Layered mint fudge
Ingredients:
* 1.75 cups (10 ounces) semi-sweet chocolate chips
* 1 can (14 ounces) condensed milk, divided use
* 2 tsp mint extract, divided use
* 1 cup white chocolate chips
* 3 drops green food coloring
Preparation:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a large microwave-safe bowl, combine the semi-sweet chocolate chips and 1 cup of the condensed milk. Microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.
3. Stir the fudge until it is smooth, then add 1 tsp of mint extract and stir until combined. Pour approximately half of the fudge into the prepared pan, and smooth the top with a pastry scraper, offset spatula or knife. The fudge will be a very thin layer. Place the pan of fudge in the refrigerator to chill for approximately ten minutes, and reserve the other half of the chocolate fudge at room temperature.
4. In a medium microwave-safe bowl, combine the white chocolate chips and the remaining condensed milk. Microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.
5. Stir in the remaining teaspoon of mint extract and the green food coloring, adjusting the coloring or flavor to suit your tastes. Once the white chocolate mixture is smooth and homogenous, pour it over the chocolate fudge in the pan and spread it into a thin, even layer. Return the pan to the refrigerator to chill for 10 minutes.
6. Once the white chocolate layer has begun to firm up, spread the reserved chocolate fudge on top of the white chocolate. If it is too stiff to spread, microwave it briefly to warm it and get it to a spreadable consistency. Smooth it into an even layer and return to the pan to the refrigerator to set the fudge completely, for about 1 hour.
7. Once the fudge is firm, remove it from the refrigerator and lift it out of the pan using the foil as handles. Cut it into small 1-inch pieces to serve. This fudge tastes best at room temperature, and can be stored in an airtight container in the refrigerator for up to two weeks.
* 1.75 cups (10 ounces) semi-sweet chocolate chips
* 1 can (14 ounces) condensed milk, divided use
* 2 tsp mint extract, divided use
* 1 cup white chocolate chips
* 3 drops green food coloring
Preparation:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a large microwave-safe bowl, combine the semi-sweet chocolate chips and 1 cup of the condensed milk. Microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.
3. Stir the fudge until it is smooth, then add 1 tsp of mint extract and stir until combined. Pour approximately half of the fudge into the prepared pan, and smooth the top with a pastry scraper, offset spatula or knife. The fudge will be a very thin layer. Place the pan of fudge in the refrigerator to chill for approximately ten minutes, and reserve the other half of the chocolate fudge at room temperature.
4. In a medium microwave-safe bowl, combine the white chocolate chips and the remaining condensed milk. Microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.
5. Stir in the remaining teaspoon of mint extract and the green food coloring, adjusting the coloring or flavor to suit your tastes. Once the white chocolate mixture is smooth and homogenous, pour it over the chocolate fudge in the pan and spread it into a thin, even layer. Return the pan to the refrigerator to chill for 10 minutes.
6. Once the white chocolate layer has begun to firm up, spread the reserved chocolate fudge on top of the white chocolate. If it is too stiff to spread, microwave it briefly to warm it and get it to a spreadable consistency. Smooth it into an even layer and return to the pan to the refrigerator to set the fudge completely, for about 1 hour.
7. Once the fudge is firm, remove it from the refrigerator and lift it out of the pan using the foil as handles. Cut it into small 1-inch pieces to serve. This fudge tastes best at room temperature, and can be stored in an airtight container in the refrigerator for up to two weeks.
HERSHEY KISS COOKIES
1 3/4 c. flour
1 tsp. soda
1/2 tsp. salt
Mix together and set aside. Cream together: 1/2 c. peanut butter
Gradually add: 1/2 c. brown sugar
Add 1 beaten egg and 1 teaspoon vanilla. Blend in the dry ingredients. Shape into balls (1 teaspoon dough). Roll in sugar, place on ungreased cookie sheet. Bake at 375 degrees for 6 to 8 minutes. Take out and put one Hershey kiss (unwrapped) on each cookie (push onto cookie until the dough cracks around edge); return to oven and bake 2 to 3 minutes more.
Found this online this is going to be topped with Christmas colored hershey kisses and one of the goodies on the Christmas treat plates for loved ones!
1 tsp. soda
1/2 tsp. salt
Mix together and set aside. Cream together: 1/2 c. peanut butter
Gradually add: 1/2 c. brown sugar
Add 1 beaten egg and 1 teaspoon vanilla. Blend in the dry ingredients. Shape into balls (1 teaspoon dough). Roll in sugar, place on ungreased cookie sheet. Bake at 375 degrees for 6 to 8 minutes. Take out and put one Hershey kiss (unwrapped) on each cookie (push onto cookie until the dough cracks around edge); return to oven and bake 2 to 3 minutes more.
Found this online this is going to be topped with Christmas colored hershey kisses and one of the goodies on the Christmas treat plates for loved ones!
Friday, October 3, 2008
Chicken Tortilla Soup By Jenna G.
1-32oz carton of Low Sodium Chicken Broth
2-12 oz jars of 3 Pepper Salsa (in the chip aisle)
2-12 oz cans of Chicken ( I was apprehensive but it was really good it is canned like tuna)
1/2 cup heavy cream
1- can of black beans, drained
1/2 bag of frozen corn
Mix all of the ingredients in a pot and simmer until it is piping hot. Add crushed tortilla chips and I used the mexican cheese that trader joes sells already grated. Also added some fresh pepper.
2-12 oz jars of 3 Pepper Salsa (in the chip aisle)
2-12 oz cans of Chicken ( I was apprehensive but it was really good it is canned like tuna)
1/2 cup heavy cream
1- can of black beans, drained
1/2 bag of frozen corn
Mix all of the ingredients in a pot and simmer until it is piping hot. Add crushed tortilla chips and I used the mexican cheese that trader joes sells already grated. Also added some fresh pepper.
Monday, July 21, 2008
Red Potato Salad
12 cups cubed red potatoes
1 cup chopped green bell pepper (about 1 medium)
1/2 cup minced red onion
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
In a large bowl, combine potatoes, bell pepper and onion.
In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
1 cup chopped green bell pepper (about 1 medium)
1/2 cup minced red onion
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
In a large bowl, combine potatoes, bell pepper and onion.
In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
Rubbed & Sauced BBQ Baby Chickens
2 (3 1/2-pound) "baby" chickens
Olive Oil
Salt and fresh ground pepper or Classic BBQ Rub, recipe follows
Favorite BBQ sauce or Sassy Brown Sugar and Bourbon Sauce, recipe follows
Build charcoal fire or preheat gas grill. Using poultry shears or a chef's knife, split chicken down the breast bone to cut the chicken in 1/2. Brush lightly with olive oil on all surfaces and sprinkle with salt and pepper or Classic BBQ Rub. Set aside.
Using a rib holder, place the 4 chicken halves vertically skin-side facing out in each of the 4 slots. The chicken in the holder will resemble slices of toast in an old-fashioned toast holder. Place the rib/chicken holder in the center of the cooking grate over indirect medium low heat (making sure no heat is directly under the chicken.) Grill for 1 hour, or until chicken registers 185 degrees F in the thickest part of the thigh. After 30 minutes, check the internal temperature with an instant-read thermometer. Brush liberally with barbecue sauce during the final 15 to 20 minutes only. If the chicken is sauced too early, it will burn on the outside before the interior meat is cooked through.
Classic BBQ Rub:
2 tablespoons smoky paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed
Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.
Note: Extra rub can be stored in an airtight container for up to six months.
Yield: about 1 cup
Sassy Bourbon and Brown Sugar Barbecue Sauce:
1 (28-ounce) can crushed tomatoes
1 cup firmly packed brown sugar
2 tablespoons molasses
1/2 cup bourbon
1/2 cup ketchup
1/4 cup American-style chile sauce
1/4 cup apple-cider vinegar
1/8 cup red wine vinegar
1/4 cup Worcestershire sauce
2 teaspoons Classic BBQ Rub, see recipe
1 tablespoon unsweetened cocoa
Kosher salt and freshly ground black pepper
In a large saucepan on the stove, add tomatoes, sugar, molasses, bourbon, ketchup, chile sauce, vinegars, and Worcestershire sauce, stirring after each additional ingredient to combine. Add the classic spice rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.
Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender. Taste and adjust seasonings with salt, about 1/2 teaspoon, and freshly ground pepper. Remember, the ribs will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine. Let sit 5 minutes and stir again to make sure cocoa powder is well distributed. Let cool and pour into a clean glass jar for storing. The sauce can be made in advance and kept for 2 weeks in the refrigerator.
Olive Oil
Salt and fresh ground pepper or Classic BBQ Rub, recipe follows
Favorite BBQ sauce or Sassy Brown Sugar and Bourbon Sauce, recipe follows
Build charcoal fire or preheat gas grill. Using poultry shears or a chef's knife, split chicken down the breast bone to cut the chicken in 1/2. Brush lightly with olive oil on all surfaces and sprinkle with salt and pepper or Classic BBQ Rub. Set aside.
Using a rib holder, place the 4 chicken halves vertically skin-side facing out in each of the 4 slots. The chicken in the holder will resemble slices of toast in an old-fashioned toast holder. Place the rib/chicken holder in the center of the cooking grate over indirect medium low heat (making sure no heat is directly under the chicken.) Grill for 1 hour, or until chicken registers 185 degrees F in the thickest part of the thigh. After 30 minutes, check the internal temperature with an instant-read thermometer. Brush liberally with barbecue sauce during the final 15 to 20 minutes only. If the chicken is sauced too early, it will burn on the outside before the interior meat is cooked through.
Classic BBQ Rub:
2 tablespoons smoky paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed
Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.
Note: Extra rub can be stored in an airtight container for up to six months.
Yield: about 1 cup
Sassy Bourbon and Brown Sugar Barbecue Sauce:
1 (28-ounce) can crushed tomatoes
1 cup firmly packed brown sugar
2 tablespoons molasses
1/2 cup bourbon
1/2 cup ketchup
1/4 cup American-style chile sauce
1/4 cup apple-cider vinegar
1/8 cup red wine vinegar
1/4 cup Worcestershire sauce
2 teaspoons Classic BBQ Rub, see recipe
1 tablespoon unsweetened cocoa
Kosher salt and freshly ground black pepper
In a large saucepan on the stove, add tomatoes, sugar, molasses, bourbon, ketchup, chile sauce, vinegars, and Worcestershire sauce, stirring after each additional ingredient to combine. Add the classic spice rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.
Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender. Taste and adjust seasonings with salt, about 1/2 teaspoon, and freshly ground pepper. Remember, the ribs will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine. Let sit 5 minutes and stir again to make sure cocoa powder is well distributed. Let cool and pour into a clean glass jar for storing. The sauce can be made in advance and kept for 2 weeks in the refrigerator.
Mighty Lemon Drop
6 ounces lemon-flavored vodka (a.k.a. Citron)
2 ounces Cointreau, or triple sec
4 tablespoons freshly squeezed lemon juice
2 teaspoons simple syrup, or to taste (equal amounts of sugar and water heated until sugar dissolves)
2 cups ice
1 lemon or 4 candy lemon drops or jelly lemon slices
Fill a martini shaker or a large glass with ice. Add vodka, Cointreau, lemon juice and simple syrup and shake or stir. Strain into chilled martini glasses. Garnish with a candy lemon drop or a lemon twist.
2 ounces Cointreau, or triple sec
4 tablespoons freshly squeezed lemon juice
2 teaspoons simple syrup, or to taste (equal amounts of sugar and water heated until sugar dissolves)
2 cups ice
1 lemon or 4 candy lemon drops or jelly lemon slices
Fill a martini shaker or a large glass with ice. Add vodka, Cointreau, lemon juice and simple syrup and shake or stir. Strain into chilled martini glasses. Garnish with a candy lemon drop or a lemon twist.
Slow Cooker Lemon Garlic Chicken
1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
Kosher salt
Freshly ground black pepper
8 cloves garlic, smashed
1 cup wild rice blend
1/4 cup fresh squeezed lemon juice
2 1/4 cups water
10 fresh parsley sprigs
Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs
Kosher salt
Freshly ground black pepper
8 cloves garlic, smashed
1 cup wild rice blend
1/4 cup fresh squeezed lemon juice
2 1/4 cups water
10 fresh parsley sprigs
Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs
Old Cuban
1 handful fresh mint leaves (about 1 large sprig) plus more for garnish
1 1/2 ounces aged rum
1/2 ounce freshly-squeezed lime juice (1 lime)
1 to 1 1/2 teaspoons superfine sugar or 1/2 ounce Simple Syrup, recipe follows
2 dashes bitters, (recommended: Angostura)
Ice cubes
1 1/2 to 2 ounces dry Champagne, Prosecco or other sparkling wine
Muddle the mint leaves with the rum, lime juice, Simple Syrup, and bitters in a cocktail shaker. Add ice, cover, and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, the drink is ready when the shaker mists up.) Pour the muddled liquid into a chilled champagne flute, holding back the ice, but letting some of the mint leaves fall into the glass. Add enough Champagne to almost fill the glass to the top. Garnish with a sprig of mint. Drink.
Simple Syrup:
1 cup sugar
1 cup water
Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.
Yield: about 1 1/2 cups
1 1/2 ounces aged rum
1/2 ounce freshly-squeezed lime juice (1 lime)
1 to 1 1/2 teaspoons superfine sugar or 1/2 ounce Simple Syrup, recipe follows
2 dashes bitters, (recommended: Angostura)
Ice cubes
1 1/2 to 2 ounces dry Champagne, Prosecco or other sparkling wine
Muddle the mint leaves with the rum, lime juice, Simple Syrup, and bitters in a cocktail shaker. Add ice, cover, and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, the drink is ready when the shaker mists up.) Pour the muddled liquid into a chilled champagne flute, holding back the ice, but letting some of the mint leaves fall into the glass. Add enough Champagne to almost fill the glass to the top. Garnish with a sprig of mint. Drink.
Simple Syrup:
1 cup sugar
1 cup water
Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.
Yield: about 1 1/2 cups
Tequila Refresca
Ice cubes
1 ounce tequila, white or gold
Dash Campari
6 ounces grapefruit soda,(recommended: Fresca)
Small wedge fresh pineapple, grapefruit, and lime
Fill a goblet or rocks glass with ice cubes. Add the tequila and a dash of Campari to give the drink a slight blush and balance the sweetness of the soda. Top off with the grapefruit soda. Skewer the fruit and stir into the cocktail. Drink.
Serve with a plate of wedged pineapple, a small bowl of your favorite chili powder, and coarse salt, for dipping.
1 ounce tequila, white or gold
Dash Campari
6 ounces grapefruit soda,(recommended: Fresca)
Small wedge fresh pineapple, grapefruit, and lime
Fill a goblet or rocks glass with ice cubes. Add the tequila and a dash of Campari to give the drink a slight blush and balance the sweetness of the soda. Top off with the grapefruit soda. Skewer the fruit and stir into the cocktail. Drink.
Serve with a plate of wedged pineapple, a small bowl of your favorite chili powder, and coarse salt, for dipping.
Peach Cobbler
Crushed ice
2 to 2 1/2 ounces rye whiskey
2 1/2 ounces peach nectar
Dash bitters
About 5 wedges frozen peaches, halved
3 to 4 fresh mint leaves, roughly chopped
1 lemon wedge
Fill a large wine goblet with crushed ice. Gently muddle the rye, peach nectar, dash of bitters, peaches, mint, and a squeeze of lemon juice in a cocktail shaker. Pour over ice and serve cold.
Note: At first, the rye can pack a real punch; as the ice and fruit melt, they mellow it into a wonderful summer drink.
2 to 2 1/2 ounces rye whiskey
2 1/2 ounces peach nectar
Dash bitters
About 5 wedges frozen peaches, halved
3 to 4 fresh mint leaves, roughly chopped
1 lemon wedge
Fill a large wine goblet with crushed ice. Gently muddle the rye, peach nectar, dash of bitters, peaches, mint, and a squeeze of lemon juice in a cocktail shaker. Pour over ice and serve cold.
Note: At first, the rye can pack a real punch; as the ice and fruit melt, they mellow it into a wonderful summer drink.
Friday, July 18, 2008
Zucchini Parmesan Crisps
Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Blueberry Coffee Cake
Cooking spray
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed
Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
Add the flour mixture in 2 batches, stirring until just combined.
Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed
Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
Add the flour mixture in 2 batches, stirring until just combined.
Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.
Thursday, May 15, 2008
kids milk free snacks by Jenna
So I have a wonderful friend Jenna. Her daughter just grew out of her milk allergies. but I have always been inspired by how healthy her daughter ate. So here is a list of healthier mostly milk free snacks and even some breakfast tips. I got some great ideas from it I hope that you can too. Thank you Jenna and Kaitlyn for sharing with us :)
Banana chips
Dried Apricots
Dried cranberries
Dried Mangos
Really any dried fruit
Trader Joe Products:
Multigrain crackers in the green and white box they are always $1.69
Honey sesame seeds
Honey wheat pretzels
Veggie stick potato snacks (in the chip isle)
Schoolbook cinnamon cookies
Carrot cake muffins without the icing
Cat cookies
Organic Veggie Tortilla strips
Pita chips
Popped potato chips (not bbq they have milk it them just regular)
Fat free caramel popcorn
Lite plain popcorn
Wheat crisps (TJoe’s version of wheat thins)
Fruit Leather
Double Rainbow Soy Cream Mango Vanilla Ice Cream
Soy yogurt
Fresh fruits and veggies are always good snacks but I am sure you know that already. They sell pre-packed small portions of carrots at TJoes.
Costco:
Apple Crisps (kaitlyn LOVES these. They are little apple chips that kind of have a puff feeling)
Fruit Leather (they sell a big pack that is more cost effective)
Regular store items:
Jello
Original sun chips
Quaker Simple Harvest all Natural Cinnamon sugar multigrain granola bar (the only granola bar I found without milk and high fructose corn syrup besides Trader Joes but they had nuts which should not be a problem anymore)
Breakfast ideas:
Waffles (Henry’s has great dairy free ones so does TJoes but they are not as yummy)
Cinnamon Raisin Bagels by Sara Lee
Most cereals are milk free.
Oatmeal
Buckwheat pancake mix from Henrys ( I have not tried this yet but I just bought it so she could have pancakes)
Okay so I hope this helps. I know it is a lot and not all super healthy but she had to live a little too!
Banana chips
Dried Apricots
Dried cranberries
Dried Mangos
Really any dried fruit
Trader Joe Products:
Multigrain crackers in the green and white box they are always $1.69
Honey sesame seeds
Honey wheat pretzels
Veggie stick potato snacks (in the chip isle)
Schoolbook cinnamon cookies
Carrot cake muffins without the icing
Cat cookies
Organic Veggie Tortilla strips
Pita chips
Popped potato chips (not bbq they have milk it them just regular)
Fat free caramel popcorn
Lite plain popcorn
Wheat crisps (TJoe’s version of wheat thins)
Fruit Leather
Double Rainbow Soy Cream Mango Vanilla Ice Cream
Soy yogurt
Fresh fruits and veggies are always good snacks but I am sure you know that already. They sell pre-packed small portions of carrots at TJoes.
Costco:
Apple Crisps (kaitlyn LOVES these. They are little apple chips that kind of have a puff feeling)
Fruit Leather (they sell a big pack that is more cost effective)
Regular store items:
Jello
Original sun chips
Quaker Simple Harvest all Natural Cinnamon sugar multigrain granola bar (the only granola bar I found without milk and high fructose corn syrup besides Trader Joes but they had nuts which should not be a problem anymore)
Breakfast ideas:
Waffles (Henry’s has great dairy free ones so does TJoes but they are not as yummy)
Cinnamon Raisin Bagels by Sara Lee
Most cereals are milk free.
Oatmeal
Buckwheat pancake mix from Henrys ( I have not tried this yet but I just bought it so she could have pancakes)
Okay so I hope this helps. I know it is a lot and not all super healthy but she had to live a little too!
Thursday, April 24, 2008
Shepherd Chicken by Mark
6-8 boneless skinless chicken breast
Thin slices of Swiss Cheese. (If you like Brie or some other white cheese you could substitute) One of these days I am going to try it with Gorgonzola.
1 can of Golden Mushroom soup
3/4 of a can of your favorite white wine. (Use the empty can from above)
Stove Top Stuffing. (2-3-cups)
Spray casserole dish with non-stick spray.
Place chicken in bottom.
Cover generously with the slices of cheese.
Mix soup and wine together and pour over chicken.
Spread stuffing mixture over the top of the chicken
Bake @ 350 for about 1 hour.
Suggested side dish:
Steamed French Cut or Whole green beans.
Steamed Asparagus. Mix mayonnaise and mustard to put on the Asparagus
Serve with a nice white wine.
Thin slices of Swiss Cheese. (If you like Brie or some other white cheese you could substitute) One of these days I am going to try it with Gorgonzola.
1 can of Golden Mushroom soup
3/4 of a can of your favorite white wine. (Use the empty can from above)
Stove Top Stuffing. (2-3-cups)
Spray casserole dish with non-stick spray.
Place chicken in bottom.
Cover generously with the slices of cheese.
Mix soup and wine together and pour over chicken.
Spread stuffing mixture over the top of the chicken
Bake @ 350 for about 1 hour.
Suggested side dish:
Steamed French Cut or Whole green beans.
Steamed Asparagus. Mix mayonnaise and mustard to put on the Asparagus
Serve with a nice white wine.
Thursday, April 3, 2008
north shore hawaiian meatballs
Oh my word these are amazing. I would make them every night if I could!
meatballs:
1 1/4 lbs ground pork
1 can (8oz) crushed pineapple including juice
1 packet onion soup mix (powder)
sauce:
1 can (15oz) tomato sauce
1c hawaiian marinade
2tbsp brown sugar
3/4c pineapple juice
in a large bowl combine
pork
crushed pineapple and juice
onion soup mix
mix well (I use my hands it works better)
make 1 in meatballs
In a large skillet over medium heat stir
all sauce ingredients
bring to boil
using spoon drop meatballs into sauce
bring back to a boil
reduce to a simmer and cover
simmer for 12-15min
gently sirring occasionally
remove and serve
I serve these on top of some instant brown rice then pour some of the sauce and eat it up!!! Left overs are great for the husbands lunch the next day!
meatballs:
1 1/4 lbs ground pork
1 can (8oz) crushed pineapple including juice
1 packet onion soup mix (powder)
sauce:
1 can (15oz) tomato sauce
1c hawaiian marinade
2tbsp brown sugar
3/4c pineapple juice
in a large bowl combine
pork
crushed pineapple and juice
onion soup mix
mix well (I use my hands it works better)
make 1 in meatballs
In a large skillet over medium heat stir
all sauce ingredients
bring to boil
using spoon drop meatballs into sauce
bring back to a boil
reduce to a simmer and cover
simmer for 12-15min
gently sirring occasionally
remove and serve
I serve these on top of some instant brown rice then pour some of the sauce and eat it up!!! Left overs are great for the husbands lunch the next day!
roquefort cheese chips
I have not tried these yet... but I am just waiting for a new excuse to.
1 bag lightly salted potato chips (like cape cod kettle chips)
1/2c white sauce
1/4c cream cheese
2tbsp crumbled roquefort cheese
1tbsp half and half
1/4c blue cheese crumbles
preheat oven 35oF
place potato chips on baking sheet
bake 15 min
In a small saucepan over medium heat
combine all remaining ingredients except blue cheese
cook until melted stirring constantly
remove from heat
drizzle cheese sauce over hot chips
sprinkle blue cheese over the top and serve
I am sure these will go fast, so be ready with extras!
1 bag lightly salted potato chips (like cape cod kettle chips)
1/2c white sauce
1/4c cream cheese
2tbsp crumbled roquefort cheese
1tbsp half and half
1/4c blue cheese crumbles
preheat oven 35oF
place potato chips on baking sheet
bake 15 min
In a small saucepan over medium heat
combine all remaining ingredients except blue cheese
cook until melted stirring constantly
remove from heat
drizzle cheese sauce over hot chips
sprinkle blue cheese over the top and serve
I am sure these will go fast, so be ready with extras!
apple cotija quesadilla
Sounds strange... but give it a chance. It is a little weird at first, and then each bite gets yummier and yummier becoming addicting. I promise, and they are so easy!
1/2c jalapeno cream cheese (I could not find any at my store, so I added diced jalapenos to normal cream cheese)
8 soft taco size flour tortillas
1 apple, peeled, cored, and sliced thin
1/2c cotija cheese (mexican parmesan)
preheat grill to medium high and carefully oil grate just prior to cooking
Spread 2tbsp of cream cheese on 4 tortillas
divide apple slices on top of cream cheese
sprinkle 2tbsp of cotija
top with remaining tortillas
place quesadillas on BBQ grill 3 min on each side until golden brown
remove
cool
cut
eat
enjoy
1/2c jalapeno cream cheese (I could not find any at my store, so I added diced jalapenos to normal cream cheese)
8 soft taco size flour tortillas
1 apple, peeled, cored, and sliced thin
1/2c cotija cheese (mexican parmesan)
preheat grill to medium high and carefully oil grate just prior to cooking
Spread 2tbsp of cream cheese on 4 tortillas
divide apple slices on top of cream cheese
sprinkle 2tbsp of cotija
top with remaining tortillas
place quesadillas on BBQ grill 3 min on each side until golden brown
remove
cool
cut
eat
enjoy
Wednesday, April 2, 2008
creole short ribs
Oh wow, I made this a few weeks ago and my husband is still talking about it.
1 1/2c flour
2tbsp pepper
4 1/2 lbs beef short ribs, rinsed and patted dry
2tbsp canola oil
1 large onion, peeled and chopped
1 clove garlic, crushed or minced
1 can (14.5oz) diced tomatoes
1 can (14oz) beef broth
In a small bowl combine
flour
pepper
dredge short ribs into mixture
Heat oil in a large skillet
brown ribs on all sides
remove ribs from pan
drain fat
add remaining ingredients to pan
bring to a boil over medium heat
scraping brown bits from pan
Preheat oven to 350F
return ribs to pan and spoon sauce over top
return to a boil and cover tightly
place pan in preheated oven and braise for 2-2 1/2hrs until ribs are tender
I love to serve this on top of some brown rice. The subtle sweetness of brown rice pairs perfectly with the seasoning ans spice of the ribs. They will be so tender... the left overs work great as a sandwich!
1 1/2c flour
2tbsp pepper
4 1/2 lbs beef short ribs, rinsed and patted dry
2tbsp canola oil
1 large onion, peeled and chopped
1 clove garlic, crushed or minced
1 can (14.5oz) diced tomatoes
1 can (14oz) beef broth
In a small bowl combine
flour
pepper
dredge short ribs into mixture
Heat oil in a large skillet
brown ribs on all sides
remove ribs from pan
drain fat
add remaining ingredients to pan
bring to a boil over medium heat
scraping brown bits from pan
Preheat oven to 350F
return ribs to pan and spoon sauce over top
return to a boil and cover tightly
place pan in preheated oven and braise for 2-2 1/2hrs until ribs are tender
I love to serve this on top of some brown rice. The subtle sweetness of brown rice pairs perfectly with the seasoning ans spice of the ribs. They will be so tender... the left overs work great as a sandwich!
mac and cheese caserole
Everyone can make an easy box of kraft for a quickie, but when you want to put some extra time into it... WOW it pays off!
preheat oven to 350F
grease a 9x13 baking dish
1 lb elbow macaroni, uncooked
5tbsp melted butter
1 lb cheddar cheese, grated
2 cans (12oz each) evaporated milk
2c water
4 eggs, lightly beaten
2 1/2tsp ground mustard
1tsp salt
2 tsp worcestershire sauce
1/4tsp hot sauce
1c bread crumbs
1tsp paprika
In a large bowl toss
uncooked pasta
3tbsp melted butter
cheese
In a medium bowl whisk
evaporated milk
water
eggs
ground mustard
salt
worcestershire
hot sauce
In a caserole dish place macaroni mixture
and cover with sauce mixture
bake for 55-60 min
In another bowl combine
bread crumbs
paprika
and remaining 2tbsp melted butter
sprinkle over baked macaroni
return to oven and broil for 2 min until golden brown
The left overs are even better the second and third time around!
preheat oven to 350F
grease a 9x13 baking dish
1 lb elbow macaroni, uncooked
5tbsp melted butter
1 lb cheddar cheese, grated
2 cans (12oz each) evaporated milk
2c water
4 eggs, lightly beaten
2 1/2tsp ground mustard
1tsp salt
2 tsp worcestershire sauce
1/4tsp hot sauce
1c bread crumbs
1tsp paprika
In a large bowl toss
uncooked pasta
3tbsp melted butter
cheese
In a medium bowl whisk
evaporated milk
water
eggs
ground mustard
salt
worcestershire
hot sauce
In a caserole dish place macaroni mixture
and cover with sauce mixture
bake for 55-60 min
In another bowl combine
bread crumbs
paprika
and remaining 2tbsp melted butter
sprinkle over baked macaroni
return to oven and broil for 2 min until golden brown
The left overs are even better the second and third time around!
margarita chicken breasts
name says it all... two of my favorites in one dish.
I like to make marinades in gallon size ziploc bags
1 can frozen margarita mix, thawed
2/3c tequila
1/2c freshly chopped cilantro
place boneless skinless chicken breasts or chicken legs
marinade over night in the refrigerator
grill chicken on the BBQ about 18-22min until cooked through
serve with some great summer sides!
I like to make marinades in gallon size ziploc bags
1 can frozen margarita mix, thawed
2/3c tequila
1/2c freshly chopped cilantro
place boneless skinless chicken breasts or chicken legs
marinade over night in the refrigerator
grill chicken on the BBQ about 18-22min until cooked through
serve with some great summer sides!
jalapeno potato salad
This is from the semi homemade recipe book. So you can buy the potato salad as it suggests or make some of your own to make it EVEN better!
2 lbs deli potato salad
2tbsp dices jalapenos
1 green onion, chopped
1tbsp finely chopped fresh cilantro
1tsp mexican seasoning
6 dashes chalula (your choice of hot sauce)
In a large bowl stir
all ingredients
cover with plastic wrap and refrigerate for an hour
serve and wait for compliments :)
2 lbs deli potato salad
2tbsp dices jalapenos
1 green onion, chopped
1tbsp finely chopped fresh cilantro
1tsp mexican seasoning
6 dashes chalula (your choice of hot sauce)
In a large bowl stir
all ingredients
cover with plastic wrap and refrigerate for an hour
serve and wait for compliments :)
grilled jalepano poppers
I changed this recipe so it can be done in the oven instead...
Use caution when making and eating these!
Preheat oven to 400F
place foil on top of a sheet pan
slice peppers from stem to tip on one side (NOTE: jalapenos can be very hot. Use caution and wear rubber gloves if you have sensitive skin. Keep hands out of eyes and wash with soap when finished handling the peppers)
squeeze insides out and scoop out the seeds and veins
stuff them with mexican blend shredded cheese
cut bacon slices in half crosswise
wrap each pepper with bacon and secure with toothpick
place on baking sheet
bake for 25min or until bacon is fully cooked and starting to crisp.
remove toothpicks and serve hot
these are really and and perfect for Football Sundays and of course super bowl!
Use caution when making and eating these!
Preheat oven to 400F
place foil on top of a sheet pan
slice peppers from stem to tip on one side (NOTE: jalapenos can be very hot. Use caution and wear rubber gloves if you have sensitive skin. Keep hands out of eyes and wash with soap when finished handling the peppers)
squeeze insides out and scoop out the seeds and veins
stuff them with mexican blend shredded cheese
cut bacon slices in half crosswise
wrap each pepper with bacon and secure with toothpick
place on baking sheet
bake for 25min or until bacon is fully cooked and starting to crisp.
remove toothpicks and serve hot
these are really and and perfect for Football Sundays and of course super bowl!
strawberry skillet cobbler
Oh this is amazing yummy. It is so easy to make too. Mmm I want some now :)
1 lb frozen unsweetened strawberries, quartered and thawed
3/4c sugar
1tsp cinnamon
1 can (16.3oz) pillsbury grand southern style biscuits
2tbsp butter
fresh strawberries, sliced (optional)
whipped topping (optional)
Preheat oven to 350F
In a med bowl combine
thawed strawberries and 1/2c of the sugar
let stand for an hour so the flavors can blend
In a bowl combine
remaining 1/4c sugar
cinnamon
remove biscuits from the can and separate biscuits
roll each biscuit in the cinnamon and sugar mixture
grease a baking dish
spoon strawberries in to dish
top with biscuits
bake 20-25min or until bubbling
serve with fresh strawberries and or whipped cream or ice cream.
1 lb frozen unsweetened strawberries, quartered and thawed
3/4c sugar
1tsp cinnamon
1 can (16.3oz) pillsbury grand southern style biscuits
2tbsp butter
fresh strawberries, sliced (optional)
whipped topping (optional)
Preheat oven to 350F
In a med bowl combine
thawed strawberries and 1/2c of the sugar
let stand for an hour so the flavors can blend
In a bowl combine
remaining 1/4c sugar
cinnamon
remove biscuits from the can and separate biscuits
roll each biscuit in the cinnamon and sugar mixture
grease a baking dish
spoon strawberries in to dish
top with biscuits
bake 20-25min or until bubbling
serve with fresh strawberries and or whipped cream or ice cream.
cherry cobbler
I have not tried this one yet, but it looks amazing. I found it in another semi-homemade book for grilling. But I would just use the oven so here is that recipe.
1 1/2c bisquick
3/4c sugar
3/4c evaporated milk
1tsp almond extract
1/2c butter
3/4c sugar (yes that is repeated for a reason)
1 can (21oz) cherry pie filling
1c frozen cherries, thawed
Preheat oven for 350F
In a large bowl combine
bisquick
3/4c sugar
evaporated milk
almond extract
whisk until smooth and set aside
In a saucepan melt butter
stir in 3/4c sugar
when bubbling add
pie filling and frozen cherries
pour into greased baking dish
pour baking mix over cherries
place cobbler in oven
bake 35-40min or until golden brown
when serving you can top with whipped cream or ice cream... go eat it up!
1 1/2c bisquick
3/4c sugar
3/4c evaporated milk
1tsp almond extract
1/2c butter
3/4c sugar (yes that is repeated for a reason)
1 can (21oz) cherry pie filling
1c frozen cherries, thawed
Preheat oven for 350F
In a large bowl combine
bisquick
3/4c sugar
evaporated milk
almond extract
whisk until smooth and set aside
In a saucepan melt butter
stir in 3/4c sugar
when bubbling add
pie filling and frozen cherries
pour into greased baking dish
pour baking mix over cherries
place cobbler in oven
bake 35-40min or until golden brown
when serving you can top with whipped cream or ice cream... go eat it up!
Tuesday, April 1, 2008
strawberry french toast with a kick
Wow I wish I had a picture of this. This is so good I had to categorize it under both breakfast and dessert!
In a large bowl combine
strawberries
1/4c sugar
2tbsp grand marnier
let stand for an hour stirring occasionally
In a shallow bowl whisk
3 eggs
1/2c milk
1/4c grand marnier
2tbsp sugar
cook french toast pieces as normal
serve with strawberry toppings and whipped cream, even a little powdered sugar if you want. I suggest you serve it with a large glass of milk too!
In a large bowl combine
strawberries
1/4c sugar
2tbsp grand marnier
let stand for an hour stirring occasionally
In a shallow bowl whisk
3 eggs
1/2c milk
1/4c grand marnier
2tbsp sugar
cook french toast pieces as normal
serve with strawberry toppings and whipped cream, even a little powdered sugar if you want. I suggest you serve it with a large glass of milk too!
blueberry sangria lemonade
Another favorite of mine is the sangria. I have not tried this one yet, but I will soon so I am adding it anyway. Let me know if you like it!
In a large pitcher
1 1/2c frozen blueberries
1 can frozen pink lemonade concentrate, thawed
1 bottle (750ml) chardonnay
3c lemon lime soda
1/2c cognac
stir and refrigerate for an hour
Pour over ice
They are beautiful that is for sure! If they do not taste good... sorry :)
In a large pitcher
1 1/2c frozen blueberries
1 can frozen pink lemonade concentrate, thawed
1 bottle (750ml) chardonnay
3c lemon lime soda
1/2c cognac
stir and refrigerate for an hour
Pour over ice
They are beautiful that is for sure! If they do not taste good... sorry :)
cocojito
I am a huge fan of the mojito. In the last year I have found many different variations of it, making it even better! Here is a new one perfect for those extra hot days.
In a cocktail shaker add
2 shots coconut rum
5 fresh mint leaves
1/2 shot cream of coconut
1 splash of lime juice
ice cubes
shake
Pour over a chilled tall glass topping with club soda
Go drink up. I can not drink too many of these but for something different and simple, I have to suggest them.
In a cocktail shaker add
2 shots coconut rum
5 fresh mint leaves
1/2 shot cream of coconut
1 splash of lime juice
ice cubes
shake
Pour over a chilled tall glass topping with club soda
Go drink up. I can not drink too many of these but for something different and simple, I have to suggest them.
cowboy cocktail
I have not tried this one yet. But it sounds good, and I will very soon. I started some apple mint in the backyard. It is growing like crazy. So I need to get to making this drink and some variations of one of my mojito too!!!
Place 3 fresh mint leaves in the bottom of a tall glass
fill with crushed ice
add 1/2 the juice from a lime and stir
add 1 corona
and enjoy, preferably with friends!
Place 3 fresh mint leaves in the bottom of a tall glass
fill with crushed ice
add 1/2 the juice from a lime and stir
add 1 corona
and enjoy, preferably with friends!
banana s'mores
These are too fun not to make. Again great for some little ones. But I love them too. Who doesn't like melted chocolate?
Makes 3:
3 whole large bananas, unpeeled
1/4c mini chocolate morsels
1/4c mini marshmallows
1/4c crushed graham crackers
Preheat oven to 350F
Place each banana on a flat surface and peel back 1 1/2in wide section of the peel. NOT completely off. Create a flap stopping near the end of the banana
Using a spoon scoop out lengthwise grooves in the fruit. Fill the grooves evenly with chocolate, graham cracker, and marshmallow
lay back the peel making the banana whole again
wrap bananas in foil and bake for 10min
you will fall in love with these so fast you might as well make a double batch while you are at it! "more please"
Makes 3:
3 whole large bananas, unpeeled
1/4c mini chocolate morsels
1/4c mini marshmallows
1/4c crushed graham crackers
Preheat oven to 350F
Place each banana on a flat surface and peel back 1 1/2in wide section of the peel. NOT completely off. Create a flap stopping near the end of the banana
Using a spoon scoop out lengthwise grooves in the fruit. Fill the grooves evenly with chocolate, graham cracker, and marshmallow
lay back the peel making the banana whole again
wrap bananas in foil and bake for 10min
you will fall in love with these so fast you might as well make a double batch while you are at it! "more please"
frozen banana pops
Simple and healthy. Fun for the kids and parents! You choose the toppings and each one can be different. If your children are old enough for a slumber party. Each child could make their own and have individual pops.
to make 8:
8 craft sticks
4 bananas peeled and cut in half
1c milk chocolate chips (you choice... milk, semi sweet, dark, or white even butterscotch)
1c sprinkles (your choice again... chopped nuts, crushed cookie, crushed nilla wafers)
insert stick into banana
cover a cookie sheet with parchment paper
place bananas on paper and freeze for 20min
In separate bowls melt in microwave you choice of morsels for 1min
dip bananas and then roll in sprinkles
place banana back on lined tray and return to the freezer for at least 1 hour
enjoy with you special little one(s)
to make 8:
8 craft sticks
4 bananas peeled and cut in half
1c milk chocolate chips (you choice... milk, semi sweet, dark, or white even butterscotch)
1c sprinkles (your choice again... chopped nuts, crushed cookie, crushed nilla wafers)
insert stick into banana
cover a cookie sheet with parchment paper
place bananas on paper and freeze for 20min
In separate bowls melt in microwave you choice of morsels for 1min
dip bananas and then roll in sprinkles
place banana back on lined tray and return to the freezer for at least 1 hour
enjoy with you special little one(s)
hot honeyed spareribs-slow cooker
Oh WOW, these are finger licking... more like finger sucking good. Messing and mouth watering. Get a wet nap first.
4 lbs baby back ribs, cut into individual portions
garlic salt
pepper
1/2c honey
1/4c soy sauce
1/4c chili garlic sauce
1c catalina dressing
1tsp ground ginger
Preheat broiler
line bottom portion of broiler pan with foil for easy clean up
spray lightly with Pam
Season cut spareribs with garlic salt and pepper
broil for 5 min
turn and broil another 5 min
place browned ribs on 4-5qt slow cooker
In a medium bowl stir
honey
soy sauce
chili garlic sauce
catalina dressing
ginger
pour sauce mix over ribs
cover and cook on low for 8-9hrs or high for 3-4hrs
with tongs remove from slow cooker
skim fat from sauce
serve ribs with sauce on the side
There will be NO left overs. Serve with some beans and slaw. Plenty of different options are in the "side dishes" category.
4 lbs baby back ribs, cut into individual portions
garlic salt
pepper
1/2c honey
1/4c soy sauce
1/4c chili garlic sauce
1c catalina dressing
1tsp ground ginger
Preheat broiler
line bottom portion of broiler pan with foil for easy clean up
spray lightly with Pam
Season cut spareribs with garlic salt and pepper
broil for 5 min
turn and broil another 5 min
place browned ribs on 4-5qt slow cooker
In a medium bowl stir
honey
soy sauce
chili garlic sauce
catalina dressing
ginger
pour sauce mix over ribs
cover and cook on low for 8-9hrs or high for 3-4hrs
with tongs remove from slow cooker
skim fat from sauce
serve ribs with sauce on the side
There will be NO left overs. Serve with some beans and slaw. Plenty of different options are in the "side dishes" category.
beef pot roast-slow cooker
I grew up eating pot roast often. I would always throw a fit claiming I didn't like it and would not eat it. Then of course I would end up eating it and loving it. Well now that I am older and my pallets has changes drastically, I love to make this in the morning (slow cooker meal) and enjoy it when my husband comes home.
1 bag of baby carrots
1 large onion, peeled and chopped
1 beef chuck roast (4 lbs) rinsed and patted dry
1 can condensed cream of celery soup
1 packet of onion soup mix (powder)
1c low sodium beef broth
1/4c steak sauce (A-1)
salt and pepper
Add all vegetables to the bottom of a 4-5qt slow cooker
Season roast with salt and pepper
Heat oil in a large skillet over medium-high heat
brown chuck roast on all sides
then place in slow cooker
In a medium bowl stir together
cream of celery soup
onion soup mix
beef broth
steak sauce
pour over top of roast
Cover slow cooker and cook on low heat for 8-9hrs
or on high for 3-4hrs
When I make this I get up about 15 min earlier than normal (when I worked anyway...) and prepare it. Letting it cook all day while I am at work. When you come home the house will smell wonderful. Just make some garlic toast and EAT!
1 bag of baby carrots
1 large onion, peeled and chopped
1 beef chuck roast (4 lbs) rinsed and patted dry
1 can condensed cream of celery soup
1 packet of onion soup mix (powder)
1c low sodium beef broth
1/4c steak sauce (A-1)
salt and pepper
Add all vegetables to the bottom of a 4-5qt slow cooker
Season roast with salt and pepper
Heat oil in a large skillet over medium-high heat
brown chuck roast on all sides
then place in slow cooker
In a medium bowl stir together
cream of celery soup
onion soup mix
beef broth
steak sauce
pour over top of roast
Cover slow cooker and cook on low heat for 8-9hrs
or on high for 3-4hrs
When I make this I get up about 15 min earlier than normal (when I worked anyway...) and prepare it. Letting it cook all day while I am at work. When you come home the house will smell wonderful. Just make some garlic toast and EAT!
apple slaw
This is an awesome recipe. Adding a little twist to the usual cole slaw. Full of veggies and fruit. Of course perfect for summer BBQ's and spring picnics. Plus it is so easy!
3/4 sour cream
1/4c granulated sugar
3tbsp apple cider vinegar
1-8oz package shredded cabbage and carrots
3 green apples, cored and sliced
4 green onions, thinly sliced (I personally leave these out, your choice)
salt and pepper
Whisk in a bowl
sour cream and vinegar
add cabbage mixture, apples and green onions if you are using them
toss to coat
season to taste with salt and pepper
cover tightly and chill at least 20 min
serve cold
3/4 sour cream
1/4c granulated sugar
3tbsp apple cider vinegar
1-8oz package shredded cabbage and carrots
3 green apples, cored and sliced
4 green onions, thinly sliced (I personally leave these out, your choice)
salt and pepper
Whisk in a bowl
sour cream and vinegar
add cabbage mixture, apples and green onions if you are using them
toss to coat
season to taste with salt and pepper
cover tightly and chill at least 20 min
serve cold
red whiskey
This is actually called a scarlet o'brandy... but I am not a fan of the name. So i am changing it! it still tastes great so who cares :)
1c crushed ice
1/3c whiskey (I prefer southern comfort) (With the extra you can add Dr Pepper to it over ice. One of my favorites)
1/3c cranberry juice
2tbsp fresh lime juice
Combine all ingredients into a shaker
cover and shake
strain into glass and enjoy immediately
go now!
1c crushed ice
1/3c whiskey (I prefer southern comfort) (With the extra you can add Dr Pepper to it over ice. One of my favorites)
1/3c cranberry juice
2tbsp fresh lime juice
Combine all ingredients into a shaker
cover and shake
strain into glass and enjoy immediately
go now!
sassy sangria
This is pretty powerful juice. So light weights beware! Recipe from semi-homemade cooking. Go share with some friends over brunch.
3c chianti
1c brandy
1/4c triple sec
1 orange, sliced
1 lime, sliced
1 lemon, sliced
1 apple, cored and sliced
8 fresh raspberries
2c club soda
In a large pitcher combine all ingredients
except club soda
cover tightly and refrigerate 3 hours
Pour 3/4c sangria and 1/4c club soda into glasses
dividing fruit equally and serve
Only share with those who will really appreciate the work for this one!
3c chianti
1c brandy
1/4c triple sec
1 orange, sliced
1 lime, sliced
1 lemon, sliced
1 apple, cored and sliced
8 fresh raspberries
2c club soda
In a large pitcher combine all ingredients
except club soda
cover tightly and refrigerate 3 hours
Pour 3/4c sangria and 1/4c club soda into glasses
dividing fruit equally and serve
Only share with those who will really appreciate the work for this one!
raspberry sake
mm mmm mmmmm ok you get it, right? Recipe from semi-homemade cooking. This is a short cut to infused sake. I wish I could bring this in with me to my favorite sushi restaurant. Maybe someday.
1 bottle sake (750ml), chilled
1 pint (16oz) canned wild berry juice cocktail concentrate
1c crushed ice
1/2c frozen raspberries, thawed
1/4c fresh lemon juice
In a blender combine
sake, wild berry juice, ice, raspberries and lemon juice
pulse several times until raspberries are completely crushed
Strain into 6 martini glasses
serve immediately
1 bottle sake (750ml), chilled
1 pint (16oz) canned wild berry juice cocktail concentrate
1c crushed ice
1/2c frozen raspberries, thawed
1/4c fresh lemon juice
In a blender combine
sake, wild berry juice, ice, raspberries and lemon juice
pulse several times until raspberries are completely crushed
Strain into 6 martini glasses
serve immediately
chocolate fondue(s)
Oh my word... if you do not like this, you are crazy. it could not be more simple and the taste, well try it!
1c heavy cream
1/2 stick unsalted butter
2 packages (12oz each) premier white morsels or milk chocolate or dark chocolate
Fruit to dip
bananas, sliced apples, strawberries, crisp cookies, pretzels, cubed pound cake I could go on, but you get it
In a large saucepan combine
cream and butter over med heat
bring to a simmer stirring constantly
remove pan from heat
add your choice of morsels
stir until melted and smooth
cool slightly
Transfer to beautiful bowl and serve proudly, if you have not eaten it all up before serving!
1c heavy cream
1/2 stick unsalted butter
2 packages (12oz each) premier white morsels or milk chocolate or dark chocolate
Fruit to dip
bananas, sliced apples, strawberries, crisp cookies, pretzels, cubed pound cake I could go on, but you get it
In a large saucepan combine
cream and butter over med heat
bring to a simmer stirring constantly
remove pan from heat
add your choice of morsels
stir until melted and smooth
cool slightly
Transfer to beautiful bowl and serve proudly, if you have not eaten it all up before serving!
noodles alfredo
So easy it barely counts as a recipe! You will love this and so will anyone who eats it. Also from the semi-homemade cookbook.
8oz fettuccine
1 1/2 sticks butter
1c whole milk
1c grated parmesan cheese
salt
In a large pot
boil pasta in salt water until soft
drain
Return noodles to pot and place over low heat
add butter and milk
toss until butter is melted
add cheese and stir until melted
salt to taste
serve and enjoy
You could add some grilled chicken to add some protein to the meal or eat as is.
If there are any leftovers... save them!
8oz fettuccine
1 1/2 sticks butter
1c whole milk
1c grated parmesan cheese
salt
In a large pot
boil pasta in salt water until soft
drain
Return noodles to pot and place over low heat
add butter and milk
toss until butter is melted
add cheese and stir until melted
salt to taste
serve and enjoy
You could add some grilled chicken to add some protein to the meal or eat as is.
If there are any leftovers... save them!
curried bow tie pasta
Oh this is so good you have to try it! This is perfect for picnics and any summer day get together. I got this one from one of my favorite cookbooks semi-homemade cooking with Sandra Lee. A must have cookbook.
3/4c sour cream
2tsp curry powder
2can 8oz each pineapple chunks, drained
1 ripe medium avocado, peeled, pitted and sliced
1 medium red apple, cored and sliced
8oz bow tie pasta
salt
In a large bowl
mix sour cream and curry powder
fold in pineapple avocado and pineapple
Meanwhile
cook pasta in a pot of boiling water until tender about 5 min
drain and rinse under cold water
fold pasta into sour cream mixture
refrigerate until cold
season salad to taste
You will have a new love for pasta salads!
3/4c sour cream
2tsp curry powder
2can 8oz each pineapple chunks, drained
1 ripe medium avocado, peeled, pitted and sliced
1 medium red apple, cored and sliced
8oz bow tie pasta
salt
In a large bowl
mix sour cream and curry powder
fold in pineapple avocado and pineapple
Meanwhile
cook pasta in a pot of boiling water until tender about 5 min
drain and rinse under cold water
fold pasta into sour cream mixture
refrigerate until cold
season salad to taste
You will have a new love for pasta salads!
lavendar lemon bars by RITA R
Submitted by MARK B in honor of a friend Rita Roberts.
Ingredients:
Depending on the size you want to make, mix these
ingredients per box.
1 Krustez Lemon Bar mix
(See ingredients on box. I think all it calls for is 3 eggs.)
Dried Lavender Buds
Lavender Oil (Buena Vista)
They ship out of state. The website is www.lavenderlakefarms.com
If you do not see it on the site, send an e-mail to rhonda@lavenderlakefarms.com
I have made about 12-15 batches of these with 1 lbs of buds and have barley
and still have lots of oil.
Purple Sugar Sprinkles
(Get these at a local Confectionary store, where they sell cake decorating supplies)
Mix ingredients per box.
Add 1 to 1 1/2 tablespoons of dried lavender buds per box of mix.
Add 3 drops of lavender oil.
(This is powerful stuff so it is best to use an eyedropper)
Bake per instructions. Remove from oven and sprinkle the Purple Sugar Sprinkles liberally.
Let cool, eat, share with friends.
The buds are for looks, it is the oil that give it the hint of flavor when eating.
Ingredients:
Depending on the size you want to make, mix these
ingredients per box.
1 Krustez Lemon Bar mix
(See ingredients on box. I think all it calls for is 3 eggs.)
Dried Lavender Buds
Lavender Oil (Buena Vista)
They ship out of state. The website is www.lavenderlakefarms.com
If you do not see it on the site, send an e-mail to rhonda@lavenderlakefarms.com
I have made about 12-15 batches of these with 1 lbs of buds and have barley
and still have lots of oil.
Purple Sugar Sprinkles
(Get these at a local Confectionary store, where they sell cake decorating supplies)
Mix ingredients per box.
Add 1 to 1 1/2 tablespoons of dried lavender buds per box of mix.
Add 3 drops of lavender oil.
(This is powerful stuff so it is best to use an eyedropper)
Bake per instructions. Remove from oven and sprinkle the Purple Sugar Sprinkles liberally.
Let cool, eat, share with friends.
The buds are for looks, it is the oil that give it the hint of flavor when eating.
Monday, March 31, 2008
beer margaritas
OK these sound different but they are my favorite drink to make and enjoy. You may be thinking "I don't care for tequila" or "I don't like beer" please just try it and I will not say "I told you so" not one person has tried these and not asked for the recipe and another! You might as well make double so you don't have to turn around and make more.
Groc list: (this is what I buy when I am making these for an occasion)
a couple limes
fifth of tequila (your choice of brand you can not tell when it is mixed in if you got a high end tequila or not)
12 pack of Corona
2 frozen limeade concentrate
In a large pitcher
1c tequila
2 coronas
1 can frozen limeade
whisk lightly careful not to froth the beer too much
In cups add ice and some lime wedges
Pour in drink and enjoy
be ready to make more!!!
Groc list: (this is what I buy when I am making these for an occasion)
a couple limes
fifth of tequila (your choice of brand you can not tell when it is mixed in if you got a high end tequila or not)
12 pack of Corona
2 frozen limeade concentrate
In a large pitcher
1c tequila
2 coronas
1 can frozen limeade
whisk lightly careful not to froth the beer too much
In cups add ice and some lime wedges
Pour in drink and enjoy
be ready to make more!!!
twice baked sweet potato
These take a little bit of time and love but it is worth it.
preheat oven to 375F
4 lg sweet potatoes scrubbed
1 1/2c heavy cream
1tbsp chili powder
1 stick unsalted butter
1/2c creme fraiche
1/2c maple syrup and 2 tbsp maple syrup for garnish
salt and pepper
bake potatoes on cookie sheet 45-50 min
let cool
cut in half length wise and empty middles into bowl
In a sauce pan
bring cream and chili powder to a simmer
add all ingredients
add middles of the sweet potaotes
Fill the potato skins with mixture
bake until golden brown
top with 2 tbsp maple syrup
These are more like a dessert. They go fast so make plenty.
preheat oven to 375F
4 lg sweet potatoes scrubbed
1 1/2c heavy cream
1tbsp chili powder
1 stick unsalted butter
1/2c creme fraiche
1/2c maple syrup and 2 tbsp maple syrup for garnish
salt and pepper
bake potatoes on cookie sheet 45-50 min
let cool
cut in half length wise and empty middles into bowl
In a sauce pan
bring cream and chili powder to a simmer
add all ingredients
add middles of the sweet potaotes
Fill the potato skins with mixture
bake until golden brown
top with 2 tbsp maple syrup
These are more like a dessert. They go fast so make plenty.
blueberry cream cheese tarts
These are basically individual cheese cakes with fruit topping. The filling melts in your mouth.
preheat oven 350F
2-8oz packages of cream cheese
1c sugar
1tsp vanilla
2 eggs
12 nilla wafers
1-21oz can of blueberry filling ( I personally could not find this at my store so I used a couple different specialty jams)
Beat cream cheese until fluffy
add sugar and vanilla
beat well
add eggs 1 at a time
place nilla wafers flat side down into decorative muffin papers
spoon cheese filling over each wafer
bake 20 min
cool completely
top with choice of filling or fruit
eat a few while they are still hot they taste even better!
preheat oven 350F
2-8oz packages of cream cheese
1c sugar
1tsp vanilla
2 eggs
12 nilla wafers
1-21oz can of blueberry filling ( I personally could not find this at my store so I used a couple different specialty jams)
Beat cream cheese until fluffy
add sugar and vanilla
beat well
add eggs 1 at a time
place nilla wafers flat side down into decorative muffin papers
spoon cheese filling over each wafer
bake 20 min
cool completely
top with choice of filling or fruit
eat a few while they are still hot they taste even better!
yummy halibut
This is even easier than the other halibut dish... taste is just as good.
Preheat oven to 350F
In a bowl mix
1/2c green onion
1c sour cream
1tsp lemon pepper
1/2c parmesan cheese
Makes a thick paste
Spread it over about 2 lbs of halibut in baking dish
Bake for 40-45 min and eat it up
There will not be any left overs, I promise.
Preheat oven to 350F
In a bowl mix
1/2c green onion
1c sour cream
1tsp lemon pepper
1/2c parmesan cheese
Makes a thick paste
Spread it over about 2 lbs of halibut in baking dish
Bake for 40-45 min and eat it up
There will not be any left overs, I promise.
breaded halibut
So simple. So easy. So good.
Preheat oven to 500F
Bowl 1 mix
8oz sour cream
1pkg onion soup mix (powder)
2tbsp grated parmesan cheese
Bowl 2 mix
1c bread crumbs
1tbsp parsley flakes
1/4tsp paprika
Take halibut steaks, fillets... your choice and dip in bowl 1 then in bowl 2 bake for 10-12min
mmm mmm mmmmm!
Preheat oven to 500F
Bowl 1 mix
8oz sour cream
1pkg onion soup mix (powder)
2tbsp grated parmesan cheese
Bowl 2 mix
1c bread crumbs
1tbsp parsley flakes
1/4tsp paprika
Take halibut steaks, fillets... your choice and dip in bowl 1 then in bowl 2 bake for 10-12min
mmm mmm mmmmm!
NOTHING to do with cooking
So every parent has their tools that they survive by. Some are passed on by friends and family. Others learn the hard way... and sometimes it falls in your lap somehow. (I like to think God sent it my way) Well I figured this was a perfect way to share the tools and resources that we as the Kenitzer household live by swear by. They have saved our lives at one point or another. They have also helped us to be better people and in turn better parents and spouses. If nothing else they add freshness to our every day living. If you have any to add to the list please do.
BOOKS FOR PARENTS:
Tender Mercy For A Mother's Soul by, Angela Thomas Guffey
I am currently borrowing this one from the library I will own it soon though. The first chapter made me cry like a baby... I don't cry too easily. It is uplifting and encouraging. Even if you do not feel like you are particularly drained I still suggest that you read it. I am going to start buying it for new Mom's as "the perfect gift" it is a blessing that happens to be bound and have pages.
Cure For The Common Life by, Max Lucado
The title pretty much explains this one. I never thought that my life was particularly boring, but when you do the same things ever day... it can seem that way. Well I picked this one up at the library also. I am very pleased with it. Very simple easy reading. I find it encouraging and some what of a self help/self finding book. If you are perfect and have already discovered your entire self, you do not need this book.
Wonder Time -this is a MAGAZINE SUBSCRIPTION
It is different. Not the generic parents or parenting. Nothing against either of those, but this one has different ideas, things I have never thought of. From decorating, games, activities, meals and suggestions. I actually read it cover to cover unlike the others I check out the pictures and read a few bits here and there. This one is really worth the money. I got mine from a friend Kelli. If you can not find it and are interested check it out online at wondertime.com
BOOKS FOR COUPLES:
The Five Love Languages by,Gary Chapman
There are thousands of versions of this book. Some geared at teenagers, toddlers, and singles. My husband and I are slowly but surely reading through the one mention above. If your marriage and or spouse is at all important to you, you simply have to read this. I constantly ask God why he made men and women so different. This book does not work miracles or change the facts, but it has opened both of our eyes helping us to better understanding and communicate with one another. Who does not want to understand what their spouse is saying, and meaning!
Love & Respect by, Dr Emerson Eggerichs
This is the book me and some other wonderful ladies are going through, also slowly but surely, in our weekly meetings with one another. It is one of those books that will test you though. So if you are not ready to change and see yourself and your spouse in a different more Godly light... this also may not be for you. But when you think you are ready, it will move mountains and open doors bringing new life into your marriage.
Devotions For Couples (the one year book of) by, David & Teresa Ferguson
This one was a gift. It is broken up into bite size devotions 365 in all. One for each day, just think of it as a vitamin. Although I personally do not get around to reading it every day... you know that thing called real life... but when I do make the time to read this and add it to my hectic day, it is always well worth it. Also highly suggested to boost that marriage. When marriage is good... other things are too. I know the boys know where I am going with this.
BOOKS FOR CHILDREN of all ages:
Amelia Bedelia, byPeggy Parish
There are over a dozen different stories. I started reading these when I was in elementary school. They were so good I remember them to this day. I have to buy them when we see them at the used book store or library. The whole premise is that Amelia is a maid for cute couple. Amelia is given tasks and chores to do and always takes everything literally... For example she is asked to make a sponge cake for a luncheon. She uses an actual sponge for the cake. Everything of course works out :) The illustrations are great too. I read them to Paisley even though she doesn't get them yet, I love laughing and enjoying them myself.
Chicka Chicka Boom Boom by, Bill Martin Jr & John Archambault
The colorful pages on this book are amazing. So bright! This is Paisley's favorite book. She turns the pages and then starts all over again. We were actually given this by a good friend of mine, but if not we would have boughten it ourselves it is that good. Another book from my childhood I never forgot about. It is an alphabet book in disguise so it is a must have for all children.
The Poky Little Puppy by,Janette Sebring Lowrey
This one is just too cute. Paisley giggles and dances through this entire book every time. Not really sure why, other than it is so cute. But none the less it is a great one to own. This one also was a wonderful gift from a wonderful family. We read it often and love it every time!
Kid Builders building healthy bodies & growing minds
JACKPOT!!! ok this book will need some explaining so bare with me.
A special friend of mine Jenna found this at her local library FOR FREE...
The book that I have is geared towards newborn to 2 years of age. Then the next is 3-5 I and so on. Each book is color coated by topics: mind builders, body builders, safety builders, word builders, relationship builders and health builders. Under each topic is about two dozen pages of ideas tips and suggestions of how to build each. Some are things that you may already know but I bet there is something in there that you have not thought of yet! It is free so why not add something new to your every day cycle of helping your little ones grow. Not sure why the Pediatricians do not hand these out... I am going to suggest that!
BOOKS FOR PARENTS:
Tender Mercy For A Mother's Soul by, Angela Thomas Guffey
I am currently borrowing this one from the library I will own it soon though. The first chapter made me cry like a baby... I don't cry too easily. It is uplifting and encouraging. Even if you do not feel like you are particularly drained I still suggest that you read it. I am going to start buying it for new Mom's as "the perfect gift" it is a blessing that happens to be bound and have pages.
Cure For The Common Life by, Max Lucado
The title pretty much explains this one. I never thought that my life was particularly boring, but when you do the same things ever day... it can seem that way. Well I picked this one up at the library also. I am very pleased with it. Very simple easy reading. I find it encouraging and some what of a self help/self finding book. If you are perfect and have already discovered your entire self, you do not need this book.
Wonder Time -this is a MAGAZINE SUBSCRIPTION
It is different. Not the generic parents or parenting. Nothing against either of those, but this one has different ideas, things I have never thought of. From decorating, games, activities, meals and suggestions. I actually read it cover to cover unlike the others I check out the pictures and read a few bits here and there. This one is really worth the money. I got mine from a friend Kelli. If you can not find it and are interested check it out online at wondertime.com
BOOKS FOR COUPLES:
The Five Love Languages by,Gary Chapman
There are thousands of versions of this book. Some geared at teenagers, toddlers, and singles. My husband and I are slowly but surely reading through the one mention above. If your marriage and or spouse is at all important to you, you simply have to read this. I constantly ask God why he made men and women so different. This book does not work miracles or change the facts, but it has opened both of our eyes helping us to better understanding and communicate with one another. Who does not want to understand what their spouse is saying, and meaning!
Love & Respect by, Dr Emerson Eggerichs
This is the book me and some other wonderful ladies are going through, also slowly but surely, in our weekly meetings with one another. It is one of those books that will test you though. So if you are not ready to change and see yourself and your spouse in a different more Godly light... this also may not be for you. But when you think you are ready, it will move mountains and open doors bringing new life into your marriage.
Devotions For Couples (the one year book of) by, David & Teresa Ferguson
This one was a gift. It is broken up into bite size devotions 365 in all. One for each day, just think of it as a vitamin. Although I personally do not get around to reading it every day... you know that thing called real life... but when I do make the time to read this and add it to my hectic day, it is always well worth it. Also highly suggested to boost that marriage. When marriage is good... other things are too. I know the boys know where I am going with this.
BOOKS FOR CHILDREN of all ages:
Amelia Bedelia, byPeggy Parish
There are over a dozen different stories. I started reading these when I was in elementary school. They were so good I remember them to this day. I have to buy them when we see them at the used book store or library. The whole premise is that Amelia is a maid for cute couple. Amelia is given tasks and chores to do and always takes everything literally... For example she is asked to make a sponge cake for a luncheon. She uses an actual sponge for the cake. Everything of course works out :) The illustrations are great too. I read them to Paisley even though she doesn't get them yet, I love laughing and enjoying them myself.
Chicka Chicka Boom Boom by, Bill Martin Jr & John Archambault
The colorful pages on this book are amazing. So bright! This is Paisley's favorite book. She turns the pages and then starts all over again. We were actually given this by a good friend of mine, but if not we would have boughten it ourselves it is that good. Another book from my childhood I never forgot about. It is an alphabet book in disguise so it is a must have for all children.
The Poky Little Puppy by,Janette Sebring Lowrey
This one is just too cute. Paisley giggles and dances through this entire book every time. Not really sure why, other than it is so cute. But none the less it is a great one to own. This one also was a wonderful gift from a wonderful family. We read it often and love it every time!
Kid Builders building healthy bodies & growing minds
JACKPOT!!! ok this book will need some explaining so bare with me.
A special friend of mine Jenna found this at her local library FOR FREE...
The book that I have is geared towards newborn to 2 years of age. Then the next is 3-5 I and so on. Each book is color coated by topics: mind builders, body builders, safety builders, word builders, relationship builders and health builders. Under each topic is about two dozen pages of ideas tips and suggestions of how to build each. Some are things that you may already know but I bet there is something in there that you have not thought of yet! It is free so why not add something new to your every day cycle of helping your little ones grow. Not sure why the Pediatricians do not hand these out... I am going to suggest that!
Mushroom/Artichoke stuffed Pork by MARK B
Pork or chicken recipe
Ingredients:
Boneless Skinless Chicken Breast – or – Pork Loin (works best with whole pork loin)
2 Red Onions
Stovetop stuffing
Minced Garlic
Red Wine (Shiraz works well)
2 Medium-large Portobello Mushrooms
3-5 Shitake Mushrooms
3-5 Oyster Mushrooms.
Marinated Artichoke Hearts
Gorgonzola Cheese
McCormick Pork or Chicken Rub
Tooth Picks
I go to a place in town that sells to bulk items to restaurants, and by a whole pork loin. At my place they sell both halves in one package. This may be a bit much if just serving this for a family. A half a one will do. Or ask your meat market to cut you some ¾ inch boneless pork chops.
Night before:
I do not know about you but when I buy meat it is not seasoned. So whether you get the whole pork loin, pork chops or chicken breasts put the rub on both sides and wrap in plastic film overnight.
I use a lot of garlic in recipes so I keep minced garlic on hand and it is easier to use.
Use a food processor to grind up all the ingredients in a box of Pork or Chicken Stovetop stuffing mix, put in bowl.
Use a food processor to finely mince the red onions, place in bowl.
Use a food processor to finely mince the mushrooms, place in bowl.
Put a tablespoon or two of garlic in the bowl.
Use a food processor to finely mince the marinated artichokes and place in bowl. Use about a 1/2cup or so of the marinate from the artichokes and put in bowl
Add about a cup of red wine and mix all ingredients. If it is to dry add more wine or artichoke marinade. Sometimes I will use a little bit of garlic infused olive oil.
You want the stuffing moist but not real wet.
Cover and place in refrigerator for at least 2-3 hours but best over night.
I am cooking for large amounts of people and am using a convection oven but on a standard oven pre-heat to 325-350.
Take the whole pork loin and cut a slit (not all the way thru) a little more than a ¼ inch thick, then go up the same distance and cut all the way thru to make a “butter-fly pork chop”. ”
Take your stuffing mix and pack in the stuffing and pin it on two sides of the opening with the tooth picks to keep the stuffing in.
You can do the same method with the chicken breast or just fold them in half like a taco and fill them. I like making the pocket at the bake better.
After stuffing you meat, either use parchment paper on your baking sheet or use a little bit of non-stick food spray.
Bake for about 25- 30 minutes or until the internal temp of the chicken is 160 degrees. Remember if you are using a meat probe to put it in the meat not the stuffing, as the temp will vary.
Take meat out and top with the Gorgonzola cheese put back in oven for about 3-5 minutes till cheese is melted.
On catered meals I serve this with baby red potatoes topped with garlic butter, Mediterranean style vegetables, and a side salad.
Ingredients:
Boneless Skinless Chicken Breast – or – Pork Loin (works best with whole pork loin)
2 Red Onions
Stovetop stuffing
Minced Garlic
Red Wine (Shiraz works well)
2 Medium-large Portobello Mushrooms
3-5 Shitake Mushrooms
3-5 Oyster Mushrooms.
Marinated Artichoke Hearts
Gorgonzola Cheese
McCormick Pork or Chicken Rub
Tooth Picks
I go to a place in town that sells to bulk items to restaurants, and by a whole pork loin. At my place they sell both halves in one package. This may be a bit much if just serving this for a family. A half a one will do. Or ask your meat market to cut you some ¾ inch boneless pork chops.
Night before:
I do not know about you but when I buy meat it is not seasoned. So whether you get the whole pork loin, pork chops or chicken breasts put the rub on both sides and wrap in plastic film overnight.
I use a lot of garlic in recipes so I keep minced garlic on hand and it is easier to use.
Use a food processor to grind up all the ingredients in a box of Pork or Chicken Stovetop stuffing mix, put in bowl.
Use a food processor to finely mince the red onions, place in bowl.
Use a food processor to finely mince the mushrooms, place in bowl.
Put a tablespoon or two of garlic in the bowl.
Use a food processor to finely mince the marinated artichokes and place in bowl. Use about a 1/2cup or so of the marinate from the artichokes and put in bowl
Add about a cup of red wine and mix all ingredients. If it is to dry add more wine or artichoke marinade. Sometimes I will use a little bit of garlic infused olive oil.
You want the stuffing moist but not real wet.
Cover and place in refrigerator for at least 2-3 hours but best over night.
I am cooking for large amounts of people and am using a convection oven but on a standard oven pre-heat to 325-350.
Take the whole pork loin and cut a slit (not all the way thru) a little more than a ¼ inch thick, then go up the same distance and cut all the way thru to make a “butter-fly pork chop”. ”
Take your stuffing mix and pack in the stuffing and pin it on two sides of the opening with the tooth picks to keep the stuffing in.
You can do the same method with the chicken breast or just fold them in half like a taco and fill them. I like making the pocket at the bake better.
After stuffing you meat, either use parchment paper on your baking sheet or use a little bit of non-stick food spray.
Bake for about 25- 30 minutes or until the internal temp of the chicken is 160 degrees. Remember if you are using a meat probe to put it in the meat not the stuffing, as the temp will vary.
Take meat out and top with the Gorgonzola cheese put back in oven for about 3-5 minutes till cheese is melted.
On catered meals I serve this with baby red potatoes topped with garlic butter, Mediterranean style vegetables, and a side salad.
chicken wraps by MARK B
30 minute meal
Ingredients:
Boneless Skinless Chicken Breast
Italian Dressing
Plain, Spinach or Sun-dried Tomato wraps
Romaine lettuce
Tomato
Olives
Caesar Salad dressing.
Optional:
Red Onion
Avocados
Cut several large boneless skinless chicken breast into strips
Marinate several hours or overnight in your favorite Italian Salad dressing.
Chop Romaine lettuce, tomatoes, olives, red onion and avocado to your liking.
Mix those items in a bowl with the Caesar Salad dressing.
Grill or cook chicken on stovetop. I like to use the grill.
While the grill is coming up to temp you can put your wraps on the grill to heat them and then put them in foil to keep warm.
After chicken is done put a layer of salad mix in wrap and pile on the chicken, and enjoy.
This is good to take on a picnic or families lunch also. You can keep the chicken and salad separate till ready to eat so wrap does not get soggy.
Note: If you leave the chicken breast whole and grill them they will be a little moister. After grilling let them set for several minutes before slicing so they will retain their juices.
Ingredients:
Boneless Skinless Chicken Breast
Italian Dressing
Plain, Spinach or Sun-dried Tomato wraps
Romaine lettuce
Tomato
Olives
Caesar Salad dressing.
Optional:
Red Onion
Avocados
Cut several large boneless skinless chicken breast into strips
Marinate several hours or overnight in your favorite Italian Salad dressing.
Chop Romaine lettuce, tomatoes, olives, red onion and avocado to your liking.
Mix those items in a bowl with the Caesar Salad dressing.
Grill or cook chicken on stovetop. I like to use the grill.
While the grill is coming up to temp you can put your wraps on the grill to heat them and then put them in foil to keep warm.
After chicken is done put a layer of salad mix in wrap and pile on the chicken, and enjoy.
This is good to take on a picnic or families lunch also. You can keep the chicken and salad separate till ready to eat so wrap does not get soggy.
Note: If you leave the chicken breast whole and grill them they will be a little moister. After grilling let them set for several minutes before slicing so they will retain their juices.
Sunday, March 30, 2008
broccoli and bow ties
Oh I just love when I know I get to eat this for dinner, even making it is fun. It is so easy and fresh kids will love it too. I have recently started using all fresh produce it takes only a few more seconds and the taste is way better. We all feel healthier too.
4 florets of broccoli
rinse and cut off easy bite size head pieces
boil in a few cups of water with a dash of salt until tender about 3 min
Boil 1/2 lb wheat bow tie pasta until tender
Drain water and set aside
In a sauce pan heat
2tbsp butter
2tbsp olive oil
1tsp garlic minced
and cook garlic for 1 min
Remove from heat and add
2tsp salt and pepper
1tbsp lemon juice
Mix together broccoli and pasta and sauce
Bring to the table hot and eat it up! I always make extra and save it in a tupperware for my husbands lunches. It breaks up the PB and J's :) I might add some chicken if I have some from the night before already cooked.
4 florets of broccoli
rinse and cut off easy bite size head pieces
boil in a few cups of water with a dash of salt until tender about 3 min
Boil 1/2 lb wheat bow tie pasta until tender
Drain water and set aside
In a sauce pan heat
2tbsp butter
2tbsp olive oil
1tsp garlic minced
and cook garlic for 1 min
Remove from heat and add
2tsp salt and pepper
1tbsp lemon juice
Mix together broccoli and pasta and sauce
Bring to the table hot and eat it up! I always make extra and save it in a tupperware for my husbands lunches. It breaks up the PB and J's :) I might add some chicken if I have some from the night before already cooked.
garlic-lime chicken w/olives
This one is a little different in my opinion. I tried it for my husband and his love of kalamata olives. It was good and I would suggest to those who also like the kalamata olive.
preheat oven to 400F
mix all as a marinade
1c diced onion (I leave out per Jason)
3 clove minced garlic
2tbsp lime juice
1tsp molasses
2tsp worcestershire sauce
1 1/2tsp cumin
1tsp oregano
salt and pepper
Cover 1 lb boneless skinless chicken breast with marinade and 1/2c pitted and sliced kalamata olives
Roast 30-35min
Serve to your oh so thankful husband who is a kalamata olive freak :)
preheat oven to 400F
mix all as a marinade
1c diced onion (I leave out per Jason)
3 clove minced garlic
2tbsp lime juice
1tsp molasses
2tsp worcestershire sauce
1 1/2tsp cumin
1tsp oregano
salt and pepper
Cover 1 lb boneless skinless chicken breast with marinade and 1/2c pitted and sliced kalamata olives
Roast 30-35min
Serve to your oh so thankful husband who is a kalamata olive freak :)
roasted red potatoes
Number two in the red potato pack. Again simple and easy they make a great side to just about anything.
preheat oven 400F
On a cookie sheet
6-8 red potatoes cut in half
Drizzle olive oil over potatoes
Sprinkle a little salt and pepper
(You can add rosemary or other spices, we prefer them just as is)
Bake 25-30min
Serve them along side you choice of protein!
preheat oven 400F
On a cookie sheet
6-8 red potatoes cut in half
Drizzle olive oil over potatoes
Sprinkle a little salt and pepper
(You can add rosemary or other spices, we prefer them just as is)
Bake 25-30min
Serve them along side you choice of protein!
red potato salad
I got my husband to eat and like red potatoes thanks to my two red potato recipes... One of my favorite ways to eat an often forgot about vegetable. Simple and delicious.
2 lbs small red potatoes
Cut in to larger bite size squares and boil until soft
Let cool
In a bowl mix
8oz cream cheese
2tbsp dijon mustard
salt and pepper
Pour over cooled potatoes
Serve when cold. Another great side to bring along on a picnic or potluck since it is cold and will stay cold for quite a while.
2 lbs small red potatoes
Cut in to larger bite size squares and boil until soft
Let cool
In a bowl mix
8oz cream cheese
2tbsp dijon mustard
salt and pepper
Pour over cooled potatoes
Serve when cold. Another great side to bring along on a picnic or potluck since it is cold and will stay cold for quite a while.
teriyaki steak
For extra special occasions only! This is too wonderful to have every night. This recipe is passed into our family by my great uncle Bruce. The story is, he got it from a Buddhist monk... It is better than candy, no joke. So easy and tasty. You can make it ahead of time, so it is perfect for entertaining.
In a large bowl
1/4tsp ground ginger
1/4tsp garlic powder
1/2tsp msg (a half a tsp isn't going to hurt anyone...)
1/2c brown sugar
1/2c honey
1c soy sauce
2tbsp oil
1/4tsp pepper
Whisk
In a rectangle glass dish or large tupperware place flank steak(s) and pour marinade over top cover and refrigerate
24hours min (I always make it a couple days ahead of time and it is extremely flavorful)
Then BBQ (on our propane BBQ it takes about 5 min on each side then an additional 2-3 min on each side)
When meat is cooked to your preference let sit for a few min so the juices can soak in
Then cut cross grain in long strips
Pass around, if there happens to be any leftovers (there never is in my family) refrigerate and have in a sandwich the next day. We usually serve it with with corn on the cob, pasta salad, fruit salad, potato salad, baked beans... all the summer staples!
In a large bowl
1/4tsp ground ginger
1/4tsp garlic powder
1/2tsp msg (a half a tsp isn't going to hurt anyone...)
1/2c brown sugar
1/2c honey
1c soy sauce
2tbsp oil
1/4tsp pepper
Whisk
In a rectangle glass dish or large tupperware place flank steak(s) and pour marinade over top cover and refrigerate
24hours min (I always make it a couple days ahead of time and it is extremely flavorful)
Then BBQ (on our propane BBQ it takes about 5 min on each side then an additional 2-3 min on each side)
When meat is cooked to your preference let sit for a few min so the juices can soak in
Then cut cross grain in long strips
Pass around, if there happens to be any leftovers (there never is in my family) refrigerate and have in a sandwich the next day. We usually serve it with with corn on the cob, pasta salad, fruit salad, potato salad, baked beans... all the summer staples!
frosted jelly biscuits for breakfast
Ok I honestly did not know what to title this one. I take no credit for this recipe. At the ripe age of 12 I asked for my first recipe. We had a sleep over and Melissa's mom made these for breakfast. I have loved them ever since. They are pretty sugary but the perfect treat!
Preheat oven to 400F
2c bisquick
1/4c butter
1/4c sugar
1/2c milk
Mix together into a dough like consistency
drop onto a greased cookie sheet
hollow out a whole in the middle using th back of a spoon (almost all of the way to the sheet)
Using a spoon drop in your favorite jam or jelly (we have homemade strawberry or blackberry on hand sometimes)
Bake for 10 min
Make simple frosting using powdered sugar milk and a little melted butter
Make the frosting a little on the thick side so it can coat extra well.
I prefer to eat these hot as possible with a huge glass of milk. Maybe if you are feeling extra nice you can make these some morning and bring them into work with you! (if you have some sweet tooths at work)
Preheat oven to 400F
2c bisquick
1/4c butter
1/4c sugar
1/2c milk
Mix together into a dough like consistency
drop onto a greased cookie sheet
hollow out a whole in the middle using th back of a spoon (almost all of the way to the sheet)
Using a spoon drop in your favorite jam or jelly (we have homemade strawberry or blackberry on hand sometimes)
Bake for 10 min
Make simple frosting using powdered sugar milk and a little melted butter
Make the frosting a little on the thick side so it can coat extra well.
I prefer to eat these hot as possible with a huge glass of milk. Maybe if you are feeling extra nice you can make these some morning and bring them into work with you! (if you have some sweet tooths at work)
banana nut bread
Oh this is so good. One of my old co-workers (Roberta) would make this and bring it for us every once in awhile. It was so good I had to have it more often so I got the recipe for myself. It is so simple and the perfect way to use up those browning bananas you never got around to eating... in fact I am going to go make some now!
yellow cake mix
1tsp soda
1/2c milk
1c bananas
1 egg
1/4c chopped walnuts (optional)
Preheat oven 350F
Blend all ing in large bowl
Beat about 2 min until smooth consistency
Pour in greased loaf pans
Bake 35 min
Cool
Eat
Enjoy
Love
Share
Eat some more
Gulp a glass of milk
cover and save if there is any left...
yellow cake mix
1tsp soda
1/2c milk
1c bananas
1 egg
1/4c chopped walnuts (optional)
Preheat oven 350F
Blend all ing in large bowl
Beat about 2 min until smooth consistency
Pour in greased loaf pans
Bake 35 min
Cool
Eat
Enjoy
Love
Share
Eat some more
Gulp a glass of milk
cover and save if there is any left...
great grandma's potato soup
This recipe has been passed through my Dad's side of the family for a few generations now. There is no better comfort food when you are sick, lonely, or been up too late the night before! You can add anything to it (some chili powder for a kick is my favorite.) My family has added bacon, chives, or clams. Your choice!
3 lg diced potatoes
boil them in salt and water until tender
set aside
In a bowl
1c flour
1 egg
cut through with a knife forming little balls (as my family calls them rivlets)
In a large pot
3c water
1/2 stick of butter
bring to a boil
add egg balls
1can of evaporated milk
add back the cooked and drained potatoes
I add salt and a little pepper to taste
Serve with some homemade bisquick biscuits and enjoy.
3 lg diced potatoes
boil them in salt and water until tender
set aside
In a bowl
1c flour
1 egg
cut through with a knife forming little balls (as my family calls them rivlets)
In a large pot
3c water
1/2 stick of butter
bring to a boil
add egg balls
1can of evaporated milk
add back the cooked and drained potatoes
I add salt and a little pepper to taste
Serve with some homemade bisquick biscuits and enjoy.
moms applesauce choc chip cake
Ok if you have never had this before you must make it right away. You will have a new favorite, plus this recipe makes a LOT of cake. You can make one in a rectangle cake pan for you and the rest of the batter in a smaller square pan for a friend. They will want the recipe so be ready. Go enjoy and make friends!
2 1/2c or 1-25oz jar of applesauce
3/4c butter
2c white sugar
3c flour
1/2tsp salt
4tsp baking soda
1tsp cinnamon
1/2tsp nutmeg
1/4tsp cloves (optional) I personally leave out the flavor is softer that way...
12oz chocolate chips
Heat oven 325F
grease two baking pans (I use the standard rectangle casserole size pan and a standard square brownie pan)
In a sauce pan heat applesauce sugar and butter. Remove from heat and cool COMPLETELY (or you will melt the choc chips)
Mix all the remaining ingredients in a bowl
Mix wet and dry ingredients
Pour in baking dishes
Bake for an hour
Make a simple frosting using powdered sugar melted butter and milk until perfect consistency
drizzle over cooled cakes
It sounds time consuming but it is SO worth the outcome!
2 1/2c or 1-25oz jar of applesauce
3/4c butter
2c white sugar
3c flour
1/2tsp salt
4tsp baking soda
1tsp cinnamon
1/2tsp nutmeg
1/4tsp cloves (optional) I personally leave out the flavor is softer that way...
12oz chocolate chips
Heat oven 325F
grease two baking pans (I use the standard rectangle casserole size pan and a standard square brownie pan)
In a sauce pan heat applesauce sugar and butter. Remove from heat and cool COMPLETELY (or you will melt the choc chips)
Mix all the remaining ingredients in a bowl
Mix wet and dry ingredients
Pour in baking dishes
Bake for an hour
Make a simple frosting using powdered sugar melted butter and milk until perfect consistency
drizzle over cooled cakes
It sounds time consuming but it is SO worth the outcome!
peach mozzarella salad
Easy beautiful and different. This is great all summer long to switch it up a bit. If you have any summer picnics or pot lucks to go to, use this one and raise some compliments.
serves 4
3 ripe peaches
1c basil leaves
8oz fresh mozzarella (cut into 1in chunks)
2tsp olive oil
1/4 salt
dash of pepper
Cut Peaches in wedges and then in half
In a bowl combine peaches basil and mozzarella
Drizzle with oil
Sprinkle with salt and pepper
Toss and cover then refrigerate
Serve cold or room temp
serves 4
3 ripe peaches
1c basil leaves
8oz fresh mozzarella (cut into 1in chunks)
2tsp olive oil
1/4 salt
dash of pepper
Cut Peaches in wedges and then in half
In a bowl combine peaches basil and mozzarella
Drizzle with oil
Sprinkle with salt and pepper
Toss and cover then refrigerate
Serve cold or room temp
glazed pork chop
So this one we don't have very often since pork chops are not in our staple meats because of money(ground beef and chicken) but it is a good one none the less. Maybe you can slip it into your budget once in a while too.
groc list:
peach reserves
italian dressing
dijon mustard
pork chops
Blend ingredients making a marinade
2/3c peach reserves
1/2c italian dressing
2 tbsp dijon mustard
4 pork chops about 1 in thick
Soak in marinade (I try over night when you can plan ahead) but at least 20min will do
Grill them up!
Serve with a fresh citrus salad or some corn on the cob.
groc list:
peach reserves
italian dressing
dijon mustard
pork chops
Blend ingredients making a marinade
2/3c peach reserves
1/2c italian dressing
2 tbsp dijon mustard
4 pork chops about 1 in thick
Soak in marinade (I try over night when you can plan ahead) but at least 20min will do
Grill them up!
Serve with a fresh citrus salad or some corn on the cob.
sweet sweet meatloaf
Ok so this one I found off line almost a year ago. My husband said his favorite food was meatloaf. I personally had never had meatloaf and thought it sounded gross. So I found one that was simple and tried it out. WOW we could eat this every night! It is so good and sure to be a favorite of yours too.
groc list:
lean ground beef
brown sugar
ketchup
saltines
ground ginger
eggs
milk
salt
onion (optional)
pepper
preheat oven to 350F
In a loaf pan press in the bottom
1/2c brown sugar
1/2c ketchup
In a bowl mix well
1 1/2lbs lean ground beef
3/4c milk
2 eggs
1 1/2tsp salt
1/4tsp pepper
1/4tsp ground ginger
3/4c crushed saltines
1 sm onion chopped (optional)I leave for my husband...
Pour meat and goodies over sugar and ketchup
Cover with foil for first 30-40min
bake for an hour
I like to serve this with red potatoes, or fresh green beans both you recipes you can check out and add to your favorites.
groc list:
lean ground beef
brown sugar
ketchup
saltines
ground ginger
eggs
milk
salt
onion (optional)
pepper
preheat oven to 350F
In a loaf pan press in the bottom
1/2c brown sugar
1/2c ketchup
In a bowl mix well
1 1/2lbs lean ground beef
3/4c milk
2 eggs
1 1/2tsp salt
1/4tsp pepper
1/4tsp ground ginger
3/4c crushed saltines
1 sm onion chopped (optional)I leave for my husband...
Pour meat and goodies over sugar and ketchup
Cover with foil for first 30-40min
bake for an hour
I like to serve this with red potatoes, or fresh green beans both you recipes you can check out and add to your favorites.
baked pears
This recipe sounds different and it is. These work great as appetizers or a dessert. I make them as part of my contribution for Thanksgiving, but they are great year round.
Groc list:
anjou pairs
bleau cheese or gorgonzola
chopped walnuts
olive oil
Start with Anjou Pears you are going to chop off the stems and cut them in half length wise. Then Scoop out the core leaving a little half circle. (so each pair makes two servings)
Preheat the oven to 350F
Take a cookie sheet and place the cut pairs flat side up
Sprinkle centers with bleau cheese or gorgonzola
Sprinkle pairs with chopped walnuts
Drizzle pairs with a good olive oil
Bake for about 20 min
Serve and eat right away!
Groc list:
anjou pairs
bleau cheese or gorgonzola
chopped walnuts
olive oil
Start with Anjou Pears you are going to chop off the stems and cut them in half length wise. Then Scoop out the core leaving a little half circle. (so each pair makes two servings)
Preheat the oven to 350F
Take a cookie sheet and place the cut pairs flat side up
Sprinkle centers with bleau cheese or gorgonzola
Sprinkle pairs with chopped walnuts
Drizzle pairs with a good olive oil
Bake for about 20 min
Serve and eat right away!
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