Ingredients
* 3/4 pound fresh green beans, trimmed
* 2 tablespoons soy sauce
* 1 clove garlic, minced
* 1 teaspoon garlic chili sauce
* 1 teaspoon honey
* 2 teaspoons canola oil
Directions
1. Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
2. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
3. Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.
NOTE: I was out of chili sauce, so I used tomato paste and red pepper flakes!
Friday, June 18, 2010
Thursday, June 17, 2010
June 16, 2010 - Jessica's House
Texas Sheet Cake
2 cups sugar
2 cups flour
1 tsp baking soda
1 cup water
1 cup butter
1/2 cup cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 tsp vanilla
Grease a 15x10x1-inch cookie sheet; set aside. In a medium bowl stir together flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine butter cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the flour mixture to the cocoa mixture and mix until thoroughly combined. Mix together eggs, buttermilk, and vanilla and add to mixture, stirring until combined. Pour batter into the prepared pan. Bake at 350 for 25-30 minutes, until toothpick comes out clean.
Frosting:
1/2 cup butter
6 Tbsp cocoa powder
6 Tbsp buttermilk or cream
2 1/4 cups sifted powdered sugar **
1/2 tsp vanilla
In a medium saucepan combine butter, cocoa, and buttermilk. Bring to boil, stirring constantly. Remove from heat. Add powdered sugar and vanilla and beat until smooth. Spread warm frosting over warm cake.
**You may need more or less powdered sugar, depending on the consistency you want. This frosting sets up pretty quickly so I usually like the frosting a little on the thinner side but not as thin as a glaze. I don't usually measure the powdered sugar but add and mix until the frosting is the consistency I want.
2 cups sugar
2 cups flour
1 tsp baking soda
1 cup water
1 cup butter
1/2 cup cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 tsp vanilla
Grease a 15x10x1-inch cookie sheet; set aside. In a medium bowl stir together flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine butter cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the flour mixture to the cocoa mixture and mix until thoroughly combined. Mix together eggs, buttermilk, and vanilla and add to mixture, stirring until combined. Pour batter into the prepared pan. Bake at 350 for 25-30 minutes, until toothpick comes out clean.
Frosting:
1/2 cup butter
6 Tbsp cocoa powder
6 Tbsp buttermilk or cream
2 1/4 cups sifted powdered sugar **
1/2 tsp vanilla
In a medium saucepan combine butter, cocoa, and buttermilk. Bring to boil, stirring constantly. Remove from heat. Add powdered sugar and vanilla and beat until smooth. Spread warm frosting over warm cake.
**You may need more or less powdered sugar, depending on the consistency you want. This frosting sets up pretty quickly so I usually like the frosting a little on the thinner side but not as thin as a glaze. I don't usually measure the powdered sugar but add and mix until the frosting is the consistency I want.
Wednesday, June 16, 2010
Banana Cake
1½ c. sugar
¾ c. buttermilk*
1 tsp. vanilla
1 c. mashed bananas (3 med. bananas)
½ c. butter, softened
1 tsp. baking soda
½ tsp. salt
2 c. sifted flour (put this in last, beat well)
Preheat the oven to 350º.
Mix all ingredients, beat well, pour into a greased 9x13” pan. Bake @ 350º for 30-35 minutes.
ICING:
¼ c. butter, softened ½ tsp. vanilla
½ lb. powdered sugar 2-3 T. milk
Cream together and spread on cooled cake.
**To make buttermilk substitute:
Put 2½ tsp. vinegar or lemon juice in the bottom of the measuring cup, fill up to ¾ cup with regular milk. Let it stand 5 minutes.*
¾ c. buttermilk*
1 tsp. vanilla
1 c. mashed bananas (3 med. bananas)
½ c. butter, softened
1 tsp. baking soda
½ tsp. salt
2 c. sifted flour (put this in last, beat well)
Preheat the oven to 350º.
Mix all ingredients, beat well, pour into a greased 9x13” pan. Bake @ 350º for 30-35 minutes.
ICING:
¼ c. butter, softened ½ tsp. vanilla
½ lb. powdered sugar 2-3 T. milk
Cream together and spread on cooled cake.
**To make buttermilk substitute:
Put 2½ tsp. vinegar or lemon juice in the bottom of the measuring cup, fill up to ¾ cup with regular milk. Let it stand 5 minutes.*
Tuesday, June 1, 2010
Southwest Chicken Burritos- Eilyn hosted 2010
4-6 frozen chicken breasts
2 c. salsa
1-2 cans black beans, rinsed/drained
1 can olives, drained (whole, diced, or sliced)
1 c. frozen corn OR 1 can of corn, drained
package of cream cheese
Place frozen chicken on bottom of crock-pot. Then add remaining ingredients, except the cream cheese , and cook on low for 6-8 hours (or on high for 4 hrs). 20 minutes before serving stir in the cream cheese and shred the chicken. Fill tortillas and top with cheddar cheese and any other favorite burrito toppings.
Eilyn did this when she hosted at Julie's house in April.
2 c. salsa
1-2 cans black beans, rinsed/drained
1 can olives, drained (whole, diced, or sliced)
1 c. frozen corn OR 1 can of corn, drained
package of cream cheese
Place frozen chicken on bottom of crock-pot. Then add remaining ingredients, except the cream cheese , and cook on low for 6-8 hours (or on high for 4 hrs). 20 minutes before serving stir in the cream cheese and shred the chicken. Fill tortillas and top with cheddar cheese and any other favorite burrito toppings.
Eilyn did this when she hosted at Julie's house in April.
Peach Crunch Cake (Bakerella)- May 2010
24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.
Ariane's house- May
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.
Ariane's house- May
Sunday, May 30, 2010
Green Bean Cassaroles
For the topping:
• 2 medium onions, thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons panko bread crumbs
• 1 teaspoon kosher salt
• Nonstick cooking spray
For beans and sauce:
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved (i just used the frozen organic beans from costco that I always have in my freezer)
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg (i didn't have freshly ground nutmeg, so I just used the ground nutmeg)
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring some water and 2 tablespoons of salt to a boil in an pot. Add the beans and blanch. Drain and set aside.
Melt the butter in a cast iron skillet (i just used a regular saute pan) set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
• 2 medium onions, thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons panko bread crumbs
• 1 teaspoon kosher salt
• Nonstick cooking spray
For beans and sauce:
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved (i just used the frozen organic beans from costco that I always have in my freezer)
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg (i didn't have freshly ground nutmeg, so I just used the ground nutmeg)
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring some water and 2 tablespoons of salt to a boil in an pot. Add the beans and blanch. Drain and set aside.
Melt the butter in a cast iron skillet (i just used a regular saute pan) set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Friday, May 21, 2010
Sherbet Punch
1 bottle of Simply Lemonade (any flavor-not concentrate)
1 2-liter of Diet Sprite
1 half gallon of sherbet (any flavor)
Mix lemonade & sprite in punch bowl, scoop sherbet in small scoops onto the top. Serve with a ladel.
1 2-liter of Diet Sprite
1 half gallon of sherbet (any flavor)
Mix lemonade & sprite in punch bowl, scoop sherbet in small scoops onto the top. Serve with a ladel.
Thursday, May 20, 2010
May 2010 (Arian's house)
Baked Cheddar Bacon Spread
8oz cream cheese
1 cup sour cream
1 Tbsp mayonnaise
1/2 medium onion, chopped fine
1/2 pound bacon, cooked crispy and crumbled
2 cups shredded sharp cheddar cheese
garlic powder to taste
Beat cream cheese, sour cream, and mayonnaise until smooth. Saute onion in butter until onion is translucent. Stir onion, bacon, garlic powder, and half of shredded cheese into cream cheese mixture. Spread into a small baking dish. Top with remaining cheese. Bake at 350 for 30 minutes. Serve with your favorite cracker, bread, or chips.
8oz cream cheese
1 cup sour cream
1 Tbsp mayonnaise
1/2 medium onion, chopped fine
1/2 pound bacon, cooked crispy and crumbled
2 cups shredded sharp cheddar cheese
garlic powder to taste
Beat cream cheese, sour cream, and mayonnaise until smooth. Saute onion in butter until onion is translucent. Stir onion, bacon, garlic powder, and half of shredded cheese into cream cheese mixture. Spread into a small baking dish. Top with remaining cheese. Bake at 350 for 30 minutes. Serve with your favorite cracker, bread, or chips.
Flourless Chocolate Cake - April 2010
This is a Paula Deen recipe:
INGREDIENTS:
12 oz. semi-sweet chocolate chips
2 sticks of butter
1 1/4 cups of sugar
6 eggs, separated
DIRECTIONS:
Place some parchment paper on the bottom of a 9" springform pan so it hangs over. Close the latch to hold the paper in place and secure the sides. You'll also want to spray the paper with some non-stick cooking spray just to be safe. After your pan is ready, preheat your oven to 325 degrees. Separate 6 large eggs. Yolks in one bowl and egg whites in another. Set aside.Combine chocolate chips and 2 sticks of butter. Melt in the microwave at 30 second intervals, stirring in between until completely melted and smooth. Whisk in 1 1/4 cups sugar until combined. Then add the six egg yolks to the chocolate and sugar mixture, one at a time, whisking after each addition. Now, in a medium bowl, beat the six egg whites on high with an electric mixer. Beat it for several minutes until stiff peaks form. Then, gently fold your egg white mixture into the melted chocolate mixture until combined. Pour it in your pan and bake for 1 hour at 325 degrees. It will rise pretty high in the oven, but when you take it out to cool, it will fall. And fall hard. Yay! Let it cool one hour on the counter and then for at least four hours in the refrigerator before you release it from the springform pan.
INGREDIENTS:
12 oz. semi-sweet chocolate chips
2 sticks of butter
1 1/4 cups of sugar
6 eggs, separated
DIRECTIONS:
Place some parchment paper on the bottom of a 9" springform pan so it hangs over. Close the latch to hold the paper in place and secure the sides. You'll also want to spray the paper with some non-stick cooking spray just to be safe. After your pan is ready, preheat your oven to 325 degrees. Separate 6 large eggs. Yolks in one bowl and egg whites in another. Set aside.Combine chocolate chips and 2 sticks of butter. Melt in the microwave at 30 second intervals, stirring in between until completely melted and smooth. Whisk in 1 1/4 cups sugar until combined. Then add the six egg yolks to the chocolate and sugar mixture, one at a time, whisking after each addition. Now, in a medium bowl, beat the six egg whites on high with an electric mixer. Beat it for several minutes until stiff peaks form. Then, gently fold your egg white mixture into the melted chocolate mixture until combined. Pour it in your pan and bake for 1 hour at 325 degrees. It will rise pretty high in the oven, but when you take it out to cool, it will fall. And fall hard. Yay! Let it cool one hour on the counter and then for at least four hours in the refrigerator before you release it from the springform pan.
My dad's favorite "salad" - May at Ariane's house
1 can crushed pineapple, drain and reserve juice
Enough water added to the pineapple juice to equal 2 cups
1/2 c. lemon juice
1 c. sugar
2 3-oz. packages of lemon jello
Bring water/pineapple juice, pineapple, sugar, and lemon juice just to a boil. Remove from heat and stir in jello mix until it dissolves. Pour into a 9x13 pan and let set.
After it has set, cut it into small squares (these do not have to be perfect), then fold in 1 c. shredded cheese and 1 c. whipping cream, whipped (unsweetened; NOT Cool Whip). I just mix it in the 9x13 pan and then transfer it to a pretty bowl.
Enough water added to the pineapple juice to equal 2 cups
1/2 c. lemon juice
1 c. sugar
2 3-oz. packages of lemon jello
Bring water/pineapple juice, pineapple, sugar, and lemon juice just to a boil. Remove from heat and stir in jello mix until it dissolves. Pour into a 9x13 pan and let set.
After it has set, cut it into small squares (these do not have to be perfect), then fold in 1 c. shredded cheese and 1 c. whipping cream, whipped (unsweetened; NOT Cool Whip). I just mix it in the 9x13 pan and then transfer it to a pretty bowl.
Wednesday, May 19, 2010
Spinach Cheese Dip
(April at Julie's house)
Spinach Cheese Dip
1 pkg. cream cheese, softened
1 jar (16 oz) salsa
1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cups (8 oz) shredded Mexican cheese blend, divided.
Tortilla chips
In a large bowl, combine the cream cheese, salsa, spinach and 1 cup cheese blend. Spread into an ungreased 9-in. pie plate. Sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Serve with tortilla chips.
Spinach Cheese Dip
1 pkg. cream cheese, softened
1 jar (16 oz) salsa
1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cups (8 oz) shredded Mexican cheese blend, divided.
Tortilla chips
In a large bowl, combine the cream cheese, salsa, spinach and 1 cup cheese blend. Spread into an ungreased 9-in. pie plate. Sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Serve with tortilla chips.
Cinnamon Rolls
(May at Ariane's house)
Cinnamon Rolls:
1/2 Cup warm water
2 pkgs dry yeast
2 Tbls. Sugar
3 1/2 oz. package vanilla instant pudding
1/2 Cup margarine; melted
2 eggs
1 tsp. salt
6 Cups Flour
In a bowl combine water, yeast and sugar. Stir until dissolved, set aside.
In a large bowl, make pudding mix according to package directions. Add margarine, eggs, and salt. Mix well. Then add yeast mixture and blend.
Gradually add flour, knead until smooth. Place in greased bowl. Cover and let rise until doubled. Punch down and let dough rise again.
Roll out on floured cupboard to 34 X 21 rectangle. Take 1 cup soft butter and spread over surface of dough. In bowl mix 2 cups brown sugar and 4 tsp. cinnamon. Sprinkle over the top. Roll up very tight. With a knife notch every 2 inches. Cut with thread or a knife (I used dental floss).
Place on lightly greased cookie sheet 2 inches apart. Lightly press down each roll with your hand. Cover and let rise until double. Bake at 350 degrees for 15-20 minutes. Remove when they turn golden brown. Don't over bake.
Cream Cheese Frosting:
8 oz. cream cheese
1/2 Cup margarine
1 tsp. vanilla
3 Cups powdered sugar
1 Tbls. milk
Mix all ingredients together until smooth
Cinnamon Rolls:
1/2 Cup warm water
2 pkgs dry yeast
2 Tbls. Sugar
3 1/2 oz. package vanilla instant pudding
1/2 Cup margarine; melted
2 eggs
1 tsp. salt
6 Cups Flour
In a bowl combine water, yeast and sugar. Stir until dissolved, set aside.
In a large bowl, make pudding mix according to package directions. Add margarine, eggs, and salt. Mix well. Then add yeast mixture and blend.
Gradually add flour, knead until smooth. Place in greased bowl. Cover and let rise until doubled. Punch down and let dough rise again.
Roll out on floured cupboard to 34 X 21 rectangle. Take 1 cup soft butter and spread over surface of dough. In bowl mix 2 cups brown sugar and 4 tsp. cinnamon. Sprinkle over the top. Roll up very tight. With a knife notch every 2 inches. Cut with thread or a knife (I used dental floss).
Place on lightly greased cookie sheet 2 inches apart. Lightly press down each roll with your hand. Cover and let rise until double. Bake at 350 degrees for 15-20 minutes. Remove when they turn golden brown. Don't over bake.
Cream Cheese Frosting:
8 oz. cream cheese
1/2 Cup margarine
1 tsp. vanilla
3 Cups powdered sugar
1 Tbls. milk
Mix all ingredients together until smooth
Friday, May 14, 2010
Symphony Brownies
(March at Jenna's house made by Marlana)
One box of brownie mix
2 large chocolate bars (I used Symphony with almonds and toffee!)
Mix brownie mix according to package directions. Pour half of the batter in an 8x8 pan. Place chocolate bars side by side in pan on top of batter. (I used Symphony bars this time but I have used other kinds of chocolate bars in the past.) Pour rest of batter on top of chocolate bars. Cook brownies according to package directions.
One box of brownie mix
2 large chocolate bars (I used Symphony with almonds and toffee!)
Mix brownie mix according to package directions. Pour half of the batter in an 8x8 pan. Place chocolate bars side by side in pan on top of batter. (I used Symphony bars this time but I have used other kinds of chocolate bars in the past.) Pour rest of batter on top of chocolate bars. Cook brownies according to package directions.
Sunday, May 9, 2010
April 2010
Baked Macaroni and Cheese
1 16oz pkg macaroni
2 cans cheddar cheese soup
1 cup milk
1 cup sour cream
1 pound sharp cheddar, grated
Garlic powder and salt to taste
Preheat oven to 350. Cook macaroni to a little under al dente. Combine cheese soup, milk, sour cream, and half of the grated cheese. Stir into cooked noodles. Spread into a 9x13 baking dish and sprinkle remaining cheese over the top. Bake 30 minutes or cheese is brown and bubbly.
1 16oz pkg macaroni
2 cans cheddar cheese soup
1 cup milk
1 cup sour cream
1 pound sharp cheddar, grated
Garlic powder and salt to taste
Preheat oven to 350. Cook macaroni to a little under al dente. Combine cheese soup, milk, sour cream, and half of the grated cheese. Stir into cooked noodles. Spread into a 9x13 baking dish and sprinkle remaining cheese over the top. Bake 30 minutes or cheese is brown and bubbly.
Wednesday, April 21, 2010
Corn Bake
2 eggs 16 oz. whole corn
½ c. margarine 1 c. cheese, shredded
1 c. sour cream 1 pkg. Marie Callendar's corn muffin mix
16 oz. cream corn
Beat eggs. Mix in corn, sour cream and butter. Fold in muffin mix. Pour in 9x13 greased pan. Bake @ 350º for 35 minutes. Sprinkle with cheese on top and bake until cheese is melted.
½ c. margarine 1 c. cheese, shredded
1 c. sour cream 1 pkg. Marie Callendar's corn muffin mix
16 oz. cream corn
Beat eggs. Mix in corn, sour cream and butter. Fold in muffin mix. Pour in 9x13 greased pan. Bake @ 350º for 35 minutes. Sprinkle with cheese on top and bake until cheese is melted.
Cherry Coffee Cake
Mix together:
1 cup butter
1 3/4 cup sugar
Add 4 eggs: then add
1 1/2 tsp baking powder
1 1/2 tsp salt
Mix well then add 3 cups flour, mix well. Grease cookie sheet pan that has an inch edge on it. Spread the thick batter on the cookie sheet (all but 2 cups), next put spoonfuls of your favorite pie filling (cherry for this recipe) all over the batter. There should be little dabs of filling all over. Then add dabs of batter (what's left over) all over, next to the dabs of pie filling dabs.
Bake at 350* for 30-40 minutes.
Glaze:
1 cup powdered sugar
2-3 T milk
1/2 tsp almond extract
Mix together and then drizzle over cooled coffee cake. Add sliced almonds on top if desired!
LaVon - April 2010 - Eilyn's house
1 cup butter
1 3/4 cup sugar
Add 4 eggs: then add
1 1/2 tsp baking powder
1 1/2 tsp salt
Mix well then add 3 cups flour, mix well. Grease cookie sheet pan that has an inch edge on it. Spread the thick batter on the cookie sheet (all but 2 cups), next put spoonfuls of your favorite pie filling (cherry for this recipe) all over the batter. There should be little dabs of filling all over. Then add dabs of batter (what's left over) all over, next to the dabs of pie filling dabs.
Bake at 350* for 30-40 minutes.
Glaze:
1 cup powdered sugar
2-3 T milk
1/2 tsp almond extract
Mix together and then drizzle over cooled coffee cake. Add sliced almonds on top if desired!
LaVon - April 2010 - Eilyn's house
Old-Fashioned Lemonade
Sugar Syrup:
grated zest of 2 lemons
2 cups sugar
2 cups water
Combine ingredients for sugar syrup in medium saucepan and bring to a gentle boil over medium heat, stirring to dissolve the sugar. Remove from heat, cover and let steep for 15 minutes. Pour into 2 qt. pitcher and let cool.
Lemonade:
2 cups freshly squeezed lemon juice
5-6 rinds, coursely chopped
3 cups cold water
Lemon slices for garnish, optional
Add lemon juice, chopped rinds and cold water to sugar syrup. Stir and chill. Serve over ice. Garnish with lemon slices, if desired.
(Julies house- April- Eilyn hosting)
grated zest of 2 lemons
2 cups sugar
2 cups water
Combine ingredients for sugar syrup in medium saucepan and bring to a gentle boil over medium heat, stirring to dissolve the sugar. Remove from heat, cover and let steep for 15 minutes. Pour into 2 qt. pitcher and let cool.
Lemonade:
2 cups freshly squeezed lemon juice
5-6 rinds, coursely chopped
3 cups cold water
Lemon slices for garnish, optional
Add lemon juice, chopped rinds and cold water to sugar syrup. Stir and chill. Serve over ice. Garnish with lemon slices, if desired.
(Julies house- April- Eilyn hosting)
Monday, March 22, 2010
Southwestern Egg Rolls
(March at Jenna's house)
1 1/2 cans black beans
1/2 C corn (frozen, but thawed)
1/4 C red onion, chopped very fine
2 avocados, cubed in small pieces
1/2 C red bell pepper, chopped very fine
1/2 C Jalepino, chopped very fine (less if you don't want to big of a bite)
1/2 tsp pepper
1/2 tsp chile powder
1/2 tsp garlic powder
2 chicken breasts, grilled then cubed into small pieces
6 oz. colby jack cheese
mix all ingredients together into mixing bowl. Add chicken and cheese and mix together. Put mixture into egg rolls and deep fry for 2-3 minutes or until they are brown. Slice in half and serve with Avocado- Ranch Dipping Sauce. This recipe yields 30 egg rolls.
Avocado- Ranch Dipping Sauce
1/4 C smashed, fresh avocado
1/4 C mayonnaise
1/4 C sour cream
1 Tbls buttermilk
1 1/2 tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
dash of dried dill weed
dash of garlic powder
dash of pepper
Mix all together and chill.
1 1/2 cans black beans
1/2 C corn (frozen, but thawed)
1/4 C red onion, chopped very fine
2 avocados, cubed in small pieces
1/2 C red bell pepper, chopped very fine
1/2 C Jalepino, chopped very fine (less if you don't want to big of a bite)
1/2 tsp pepper
1/2 tsp chile powder
1/2 tsp garlic powder
2 chicken breasts, grilled then cubed into small pieces
6 oz. colby jack cheese
mix all ingredients together into mixing bowl. Add chicken and cheese and mix together. Put mixture into egg rolls and deep fry for 2-3 minutes or until they are brown. Slice in half and serve with Avocado- Ranch Dipping Sauce. This recipe yields 30 egg rolls.
Avocado- Ranch Dipping Sauce
1/4 C smashed, fresh avocado
1/4 C mayonnaise
1/4 C sour cream
1 Tbls buttermilk
1 1/2 tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
dash of dried dill weed
dash of garlic powder
dash of pepper
Mix all together and chill.
Thursday, March 18, 2010
Broccoli Slaw (March at Jenna's house)
1 pkg broccoli slaw, rinsed and drained
1 pkg ramen noodles (any flavor but I used Oriental flavor)
1 cup slivered almonds
1 cup sunflower seeds
3 T. chopped green onions
Dressing:
1/2 cup olive oil
1/4 cup rice vinegar (red or white wine vinegar is also good)
1/4 cup sugar
Ramen seasoning packet
Remove seasoning packet and break up ramen noodles into small pieces. Toast noodles and nuts (if raw) until golden brown and fragrant. Chop onions and mix in with broccoli slaw. Mix dressing ingredients and pour over broccoli mixture. Add nuts and ramen noodles just before serving to maintain crunchiness.
1 pkg ramen noodles (any flavor but I used Oriental flavor)
1 cup slivered almonds
1 cup sunflower seeds
3 T. chopped green onions
Dressing:
1/2 cup olive oil
1/4 cup rice vinegar (red or white wine vinegar is also good)
1/4 cup sugar
Ramen seasoning packet
Remove seasoning packet and break up ramen noodles into small pieces. Toast noodles and nuts (if raw) until golden brown and fragrant. Chop onions and mix in with broccoli slaw. Mix dressing ingredients and pour over broccoli mixture. Add nuts and ramen noodles just before serving to maintain crunchiness.
Carrot raisin bread March at Jenna's
1 1/2 cups flour
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup vegetable oil
1 cup plus 2 T sugar
3 eggs
1/4 cup molassess
1/2 tsp vanilla
1 cup shredded carrots
1 cup raisins
3/4 cup chopped walnuts
Combine all dry ingredients. In another bowl, mix oil, eggs, molasses, and vanilla.
Add shredded carrots, raisins and walnuts. Mix by hand. Add flour mixture and stir until combined. Pour batter into two ungreased 8 in loaf pans. Bake at 350 for about 60 minutes.
(I would grease just the bottom of the pans because of the little incident I had when making them :)
Cheesy Queso Dip
Melt a large brick of Velveeta cheese in the microwave. Add 1 can of drained diced tomatoes with green chiles, some salsa, and taco sauce to taste. Mix it all together, put it in a crock pot to stay warm, and serve with tortilla chips.
*Not my best effort to date.*
*Not my best effort to date.*
Wednesday, March 17, 2010
Pork Chile Verde
March at Jenna's house
4 T cooking oil
1/3 c flour
¼ t salt
½ c chopped cilantro (I use more)
3-4 jalapeno peppers (I leave these out)
4 lbs. boneless pork, cut into 1" cubes
1 can chopped green chiles
½ t cumin
¼ t pepper
3 minced garlic cloves
1 C medium green salsa
1 can chicken broth
In frying pan, cook the cut up pork with flour until it is browned. Pour into crock pot. Add all the remaining ingredients. Simmer on high 6-8 hours. Serve on tortillas or chips with sour cream, avocados, olives, tomatoes and onions.
Gingered Lemon-Lime fizz
1 cup lemon juice (about 4 lemons)
1/2 cup lime juice (about 5 limes) You need 1 more for garnish
4 cups cold water
8 tsp honey
liter bottle of ginger ale
ice
Combine lemon juice, lime juice, water and honey. Stir well until honey is disolved. Set aside.
Put ice in glass, fill glass about half way with juice mix and then fill up to the top with the ginger ale. Stir and add lime wedge.
Makes abouut 8 glasses.
If the drink is to tart for you either add more water to the juice mix or add more ginger ale.
LaVon - March 2010 - Jenna's house
1/2 cup lime juice (about 5 limes) You need 1 more for garnish
4 cups cold water
8 tsp honey
liter bottle of ginger ale
ice
Combine lemon juice, lime juice, water and honey. Stir well until honey is disolved. Set aside.
Put ice in glass, fill glass about half way with juice mix and then fill up to the top with the ginger ale. Stir and add lime wedge.
Makes abouut 8 glasses.
If the drink is to tart for you either add more water to the juice mix or add more ginger ale.
LaVon - March 2010 - Jenna's house
SUMMER SALAD
Romaine lettuce
sliced strawberries
1/2 apple, cubed
1 small can Mondrian oranges
1/4- 1/2 cup almonds (depending on how big your salad is)
2-3 tbsp. sugar
Mix everything together in large salad bowl. To make the candied almonds: melt sugar in saucepan, stirring continuously. When sugar is melted, immediately remove from heat and add almonds until all are coated.
Poppy Seed dressing:
3/4 C sugar
1 T dry mustard
1/2 tsp salt
1/3 c cider vinegar
1 C vegetable oil
1 T poppy seeds
In medium sized bowl, combine sugar, mustard, salt, vinegar. Using portable mixer, beat in oil gradually until mixture is think and smooth. Stir in poppy seeds and refrigerate.
NOTE: In the salad you can also use avocados, craisins, blueberries if you would like. Also you can use the store brand Brianna's poppy seed dressing if you don't have time to make it. I do that a lot.
made by Jessica- Julie's house, February
sliced strawberries
1/2 apple, cubed
1 small can Mondrian oranges
1/4- 1/2 cup almonds (depending on how big your salad is)
2-3 tbsp. sugar
Mix everything together in large salad bowl. To make the candied almonds: melt sugar in saucepan, stirring continuously. When sugar is melted, immediately remove from heat and add almonds until all are coated.
Poppy Seed dressing:
3/4 C sugar
1 T dry mustard
1/2 tsp salt
1/3 c cider vinegar
1 C vegetable oil
1 T poppy seeds
In medium sized bowl, combine sugar, mustard, salt, vinegar. Using portable mixer, beat in oil gradually until mixture is think and smooth. Stir in poppy seeds and refrigerate.
NOTE: In the salad you can also use avocados, craisins, blueberries if you would like. Also you can use the store brand Brianna's poppy seed dressing if you don't have time to make it. I do that a lot.
made by Jessica- Julie's house, February
BROWN SUGAR AND CINNAMON COFFEE CAKE
3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
1 1/2 tsp. vanilla
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. sour cream
Filling (recipe follows)
Heat oven to 350 degrees. Grease 12 cup bundt pan. In large mixing bowl, combine butter, sugar, eggs, and vanilla. Beat on medium speed for 2 minutes. Mix in flour, baking powder, baking soda and salt alternately with sour cream. Spread 1/3 of batter (about 2 cups) in pan and sprinkle with 1/3 of filling (about 6 tablespoons). Repeat twice.
Bake 60 minutes or until wooden toothpick inserted in center comes out clean. This is my best coffee cake recipe and the one that always gets the most compliments.
FILLING: Mix 1/2 cup packed brown sugar, 1/2 cup finely chopped walnuts and 1 1/2 teaspoons cinnamon. (no walnuts for me) - Jenna's house, March
1 1/2 c. sugar
3 eggs
1 1/2 tsp. vanilla
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. sour cream
Filling (recipe follows)
Heat oven to 350 degrees. Grease 12 cup bundt pan. In large mixing bowl, combine butter, sugar, eggs, and vanilla. Beat on medium speed for 2 minutes. Mix in flour, baking powder, baking soda and salt alternately with sour cream. Spread 1/3 of batter (about 2 cups) in pan and sprinkle with 1/3 of filling (about 6 tablespoons). Repeat twice.
Bake 60 minutes or until wooden toothpick inserted in center comes out clean. This is my best coffee cake recipe and the one that always gets the most compliments.
FILLING: Mix 1/2 cup packed brown sugar, 1/2 cup finely chopped walnuts and 1 1/2 teaspoons cinnamon. (no walnuts for me) - Jenna's house, March
Subscribe to:
Posts (Atom)