1 pkg. strawberries
2 bananas
about 1 lb. grapes
1/4 c. chopped almonds
1 vanilla yoplait yogurt
2 Tablespoons orange juice
1-2 tsp. cinnamon
chop up strawberries and bananas, mix with grapes.
In a small bowl mix together the orange juice, yogurt and cinnamon.
Pour over fruit and stir.
Sprinkle with almonds.
Sorry Angie! I got your note after the weekend - hope you still had a great Easter!
Thursday, April 28, 2011
Thursday, April 21, 2011
Vanilla Ice Cream - April 2011 at Maria's house
Vanilla Ice Cream
2 1/2 c. sugar
4 eggs
6 T. cornstarch
1/2 tsp. salt
6 c. milk
1 1/2 T. good vanilla (or to taste)
2 c. whipping cream
2 c. half & half
In a large saucepan, mix the sugar, cornstarch, salt, and eggs until well blended. Stir in milk. Cook on medium heat, stirring constantly, until mixture thickens and just comes to a boil. Remove from heat. Stir in vanilla. Just before freezing, stir in whipping cream and half & half, and freeze according to ice cream freezer's directions. Makes 1 gallon.
For vanilla bean ice cream: Split a vanilla bean and cook with custard. When ready to freeze, remove vanilla bean and scrape out seeds into custard. Freeze as usual.
For chocolate ice cream: add 3+ T. cocoa powder to sugar mixture and proceed as usual.
2 1/2 c. sugar
4 eggs
6 T. cornstarch
1/2 tsp. salt
6 c. milk
1 1/2 T. good vanilla (or to taste)
2 c. whipping cream
2 c. half & half
In a large saucepan, mix the sugar, cornstarch, salt, and eggs until well blended. Stir in milk. Cook on medium heat, stirring constantly, until mixture thickens and just comes to a boil. Remove from heat. Stir in vanilla. Just before freezing, stir in whipping cream and half & half, and freeze according to ice cream freezer's directions. Makes 1 gallon.
For vanilla bean ice cream: Split a vanilla bean and cook with custard. When ready to freeze, remove vanilla bean and scrape out seeds into custard. Freeze as usual.
For chocolate ice cream: add 3+ T. cocoa powder to sugar mixture and proceed as usual.
Aunt Carol's Potato Salad
Pressure cook 5-6 large potatoes
Cool potatoes completely and then peel and cube
Hard boil about 10-12 eggs
Cool eggs and peel and cut into small cubes
Chop 5-6 green onions very fine
Mix all ingredients together with about 2 cups Best foods mayo
(She says to use more or less mayo depending on how creamy you like it)
Mix in celery salt to taste.
Chill and serve
Cool potatoes completely and then peel and cube
Hard boil about 10-12 eggs
Cool eggs and peel and cut into small cubes
Chop 5-6 green onions very fine
Mix all ingredients together with about 2 cups Best foods mayo
(She says to use more or less mayo depending on how creamy you like it)
Mix in celery salt to taste.
Chill and serve
April 2011 (Maria's House)
Steakhouse Au Gratin Potatoes
5 large russet potatoes, peeled and cubed (or enough to fill a 9x13 pan)
1 1/2 cup heavy cream
3/4 cup milk
6 cloves garlic, minced
3 Tbsp all-purpose flour
1 1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
1 1/2 cup shredded cheddar cheese
Preheat oven to 350. Spread peeled and cubed potatoes evenly into a 9x13 pan. Whisk cream, milk, garlic, flour, salt, and pepper together and pour over potatoes. You want the potatoes covered and you may have to adjust the amount of sauce depending on how many potatoes you use. Cover with foil and bake for 20 minutes. After 20 minutes, remove foil and continue baking until a fork can go easily into the potatoes, about 40 minutes. Once potatoes are done, sprinkle shredded cheese on top and bake for 5-10 more minutes until cheese is bubbly and melted.
5 large russet potatoes, peeled and cubed (or enough to fill a 9x13 pan)
1 1/2 cup heavy cream
3/4 cup milk
6 cloves garlic, minced
3 Tbsp all-purpose flour
1 1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
1 1/2 cup shredded cheddar cheese
Preheat oven to 350. Spread peeled and cubed potatoes evenly into a 9x13 pan. Whisk cream, milk, garlic, flour, salt, and pepper together and pour over potatoes. You want the potatoes covered and you may have to adjust the amount of sauce depending on how many potatoes you use. Cover with foil and bake for 20 minutes. After 20 minutes, remove foil and continue baking until a fork can go easily into the potatoes, about 40 minutes. Once potatoes are done, sprinkle shredded cheese on top and bake for 5-10 more minutes until cheese is bubbly and melted.
Baked Spaghetti
Preheat oven to 350º.
Brown 1 lb. hamburger or sausage or use meatballs (I got mine at costco and let them simmer in the crockpot for a couple of hours before I assembled the rest).
Cook noodles and sauce as usual, mixing sauce and meat together.
Set aside for layering.
Grease a large casserole dish and fill with the following layers.
1. Noodles
2. Undiluted cream of chicken soup
3. Sauce (with meat mixed in)
4. Grated Cheese (I love loads of cheddar and mozzarella and parmesan)
Repeat until all ingredients are gone or until casserole dish is full. Be sure that cheese is the last layer.
Bake at 350º until hot and bubbly (for about 30-45 min).
Brown 1 lb. hamburger or sausage or use meatballs (I got mine at costco and let them simmer in the crockpot for a couple of hours before I assembled the rest).
Cook noodles and sauce as usual, mixing sauce and meat together.
Set aside for layering.
Grease a large casserole dish and fill with the following layers.
1. Noodles
2. Undiluted cream of chicken soup
3. Sauce (with meat mixed in)
4. Grated Cheese (I love loads of cheddar and mozzarella and parmesan)
Repeat until all ingredients are gone or until casserole dish is full. Be sure that cheese is the last layer.
Bake at 350º until hot and bubbly (for about 30-45 min).
Tuesday, April 19, 2011
Chocolate Chip Cookie Dough Cupcakes
from Annie's Eats
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners' sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
For decoration:
Tiny chocolate chip cookies (if you feel ambitious)
Mini chocolate chips
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. If the mixture is too soft or sticky to handle with your hands, refrigerate for an hour until it firms up. (Mine was just right - no chilling needed, but the original recipe suggested it.)
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can be generous with the cookie dough mixture. I had about a 1/2 cup leftover.
To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.
Makes 24 cupcakes.
www.PerrysPlate.com
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners' sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
For decoration:
Tiny chocolate chip cookies (if you feel ambitious)
Mini chocolate chips
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. If the mixture is too soft or sticky to handle with your hands, refrigerate for an hour until it firms up. (Mine was just right - no chilling needed, but the original recipe suggested it.)
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can be generous with the cookie dough mixture. I had about a 1/2 cup leftover.
To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.
Makes 24 cupcakes.
www.PerrysPlate.com
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