August brought by Marlana
Blackberry Syrup
* 1 1/2 cups granulated sugar
* 1 cup water
* 2 cups frozen or fresh blackberries
1. Combine sugar, water, and blackberries in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally.
2. When mixture boils, reduce heat to medium low and simmer for 5 minutes, stirring occasionally until sugar is completely dissolved. Remove the pan from heat and let mixture steep for 15 minutes.
3. Strain blackberry syrup through a fine mesh strainer into a clean container. Refrigerate until cold, and store covered in the refrigerator for up to 7 days.
Italian Soda:
* 8 fluid ounces carbonated water
* 1.5 fluid ounces flavored syrup
* 1 fluid ounce half-and-half cream
1. Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in flavored syrup, then float the half-and-half cream on top. Stir when ready to drink.
Monday, August 30, 2010
Saturday, August 28, 2010
Corn and Black Bean Salad
2 cups frozen corn, thawed
1 can black beans, drained and rinsed
1 green pepper, seeded and diced
1 red pepper, seeded and diced
1/2 red onion, sliced thin
1/4 balsamic vinegar
2 Tbsp. olive oil
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
1/2 tsp. chili pepper
3 Tbsp. chopped cilanto or 1 tsp. dried cilantro
Combine all vegetables in a medium sized bowl. In a separate bowl, mix dressing ingredients. Pour over vegetables and toss until well coated.
1 can black beans, drained and rinsed
1 green pepper, seeded and diced
1 red pepper, seeded and diced
1/2 red onion, sliced thin
1/4 balsamic vinegar
2 Tbsp. olive oil
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
1/2 tsp. chili pepper
3 Tbsp. chopped cilanto or 1 tsp. dried cilantro
Combine all vegetables in a medium sized bowl. In a separate bowl, mix dressing ingredients. Pour over vegetables and toss until well coated.
Thursday, August 19, 2010
Raspberry Cream Chocolate Tart - August at Tawnya's house
If you haven't seen it before, check out Phemomenon. It's a really fun baking blog! That's where this recipe came from.
Tart Batter
Ingredients:
- 1 stick unsalted butter, at room temperature
- 1/2 c. packed light brown sugar
- 1/2 t. salt
- 3 eggs, at room temperature
- 1 t. pure vanilla extract
- 1/2 t. pure almond extract
- 3/4 c. all-purpose flour
- 1/2 c. ground almonds (from approximately 3/4 cup whole almonds, processed in food processor or nut grinder)
Method:
Butter a 9-inch tart pan well. Set aside on a large baking sheet.
In a large bowl beat together the butter, sugar and salt for 2 minutes until light and fluffy. Add the eggs, one at a time, until well combined, stopping and scraping down the sides beating 1 minute after each addition and scraping down the sides of the bowl as needed. The mixture will look curdled. Add the vanilla and beat until well combined. Turn the mixer speed to low and add the flour and ground almonds or almonds until combined, then turn speed up and beat 1 minute until light and fluffy. Use a rubber spatula to scrape the sides and bottom of the bowl and make sure the batter is well mixed and fluffy.
Scrape the batter into the prepared tart pan and use an offset spatula or the back of a metal spoon to spread the batter evenly across the bottom of the pan and up the sides of the pan, just to the top edge to create a rim for the filling.
In a large bowl beat together the butter, sugar and salt for 2 minutes until light and fluffy. Add the eggs, one at a time, until well combined, stopping and scraping down the sides beating 1 minute after each addition and scraping down the sides of the bowl as needed. The mixture will look curdled. Add the vanilla and beat until well combined. Turn the mixer speed to low and add the flour and ground almonds or almonds until combined, then turn speed up and beat 1 minute until light and fluffy. Use a rubber spatula to scrape the sides and bottom of the bowl and make sure the batter is well mixed and fluffy.
Scrape the batter into the prepared tart pan and use an offset spatula or the back of a metal spoon to spread the batter evenly across the bottom of the pan and up the sides of the pan, just to the top edge to create a rim for the filling.
Filling: Chocolate Layer
Ingredients:
- 1 c. mini chocolate chips
- 1 T. flour
Method:
Place the chocolate chips in a small heatproof bowl, add the flour and toss together to coast. Set aside while preparing the cream filling.
Filling: Fruit Layer
Ingredients:
- 1 container (6 oz) fresh red raspberries, rinsed and cleaned
- 2 T. all-purpose flour
- 1/3 cc. sugar
- 1 t. finely grated orange zest (optional)
- 1/4 t. salt
- 3/4 c. sour cream
- 1 large egg yolk
- 1 t. pure vanilla extract
- 1/2 t. pure almond extract
- 1/4 t. ground cinnamon
- Confectioners' Sugar, for dusting
- One bar of good chocolate for decorating, if desired
Method:
Preheat oven to 350 degrees F.
If you are using the orange zest, combine the sugar and orange zest in a small bowl and rub together well using your fingertips until the sugar is moist and fragrant.
In a medium sized bowl, whisk together the flour, sugar, salt, sour cream, egg yolk, vanilla and cinnamon.
Sprinkle the chocolate chips into the tart shell, covering the entire bottom of the pan. Sprinkle the fresh raspberries evenly over the chocolate chips and then pour the sour cream mixture over and around the berries in the tart pan. The chocolate and berries will not be completely covered by the sour cream mixture, but will bake into a cream layer in the oven - don't try to spread it, just try to pour bits of it all around the pan so it can spread while baking.
Place the tart on the baking sheet into the oven. Bake for 35 to 38 minutes until the tart is puffy and golden. Let the tart sit for 10 minutes on a rack to cool a bit before cutting. Dust the tart with confectioners' sugar before serving.
To make an even fancier presentation when serving at room temperature or cold, use a vegetable peeler to shave curls of chocolate from the edge of the chocolate bar over the tart to decorate.
The tart can be served warm, at room temperature or even cold.
If you are using the orange zest, combine the sugar and orange zest in a small bowl and rub together well using your fingertips until the sugar is moist and fragrant.
In a medium sized bowl, whisk together the flour, sugar, salt, sour cream, egg yolk, vanilla and cinnamon.
Sprinkle the chocolate chips into the tart shell, covering the entire bottom of the pan. Sprinkle the fresh raspberries evenly over the chocolate chips and then pour the sour cream mixture over and around the berries in the tart pan. The chocolate and berries will not be completely covered by the sour cream mixture, but will bake into a cream layer in the oven - don't try to spread it, just try to pour bits of it all around the pan so it can spread while baking.
Place the tart on the baking sheet into the oven. Bake for 35 to 38 minutes until the tart is puffy and golden. Let the tart sit for 10 minutes on a rack to cool a bit before cutting. Dust the tart with confectioners' sugar before serving.
To make an even fancier presentation when serving at room temperature or cold, use a vegetable peeler to shave curls of chocolate from the edge of the chocolate bar over the tart to decorate.
The tart can be served warm, at room temperature or even cold.
Strawberry Jell-O Salad
1 sm. box strawberry jell-o
1 sm. box cook n serve vanilla pudding
1 sm. box cook n serve tapioca pudding
Mix with 2 2/3 cups water, bring to boil, stirring, boil for 1 minute.
Pour into container, let cool room temp 1-2 hours, then refridgerate overnight. (I have done it in the morning, and just let it cool in the fridge all day).
Before serving, stir in
1 8 oz. cool whip
1 pint strawberries
You can mix it up too: orange jello with mandarin oranges, raspberry jello with frozen raspberries, and even double the recipe and mix jellos.
1 sm. box cook n serve vanilla pudding
1 sm. box cook n serve tapioca pudding
Mix with 2 2/3 cups water, bring to boil, stirring, boil for 1 minute.
Pour into container, let cool room temp 1-2 hours, then refridgerate overnight. (I have done it in the morning, and just let it cool in the fridge all day).
Before serving, stir in
1 8 oz. cool whip
1 pint strawberries
You can mix it up too: orange jello with mandarin oranges, raspberry jello with frozen raspberries, and even double the recipe and mix jellos.
Lemon Bars
Crust:
2 Cups all-purpose flour
1 cup confectioners sugar, plus more for dusting
pinch of salt
2 sticks of butter, at room temperature
Filling:
4 eggs
2 cups sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
Directions:
Preheat over to 350 degrees. Lightly grease a 9 X 13 inch pan
Make the crust by combining flour, confectioners sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
Meanwhile, to make the filling, mix the eggs, sugar, flour and lemon juice. Pour this over baked crust and bake for 25-30 minutes longer. Sprinkle confectioners sugar, if desired, when bars are done.
2 Cups all-purpose flour
1 cup confectioners sugar, plus more for dusting
pinch of salt
2 sticks of butter, at room temperature
Filling:
4 eggs
2 cups sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
Directions:
Preheat over to 350 degrees. Lightly grease a 9 X 13 inch pan
Make the crust by combining flour, confectioners sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
Meanwhile, to make the filling, mix the eggs, sugar, flour and lemon juice. Pour this over baked crust and bake for 25-30 minutes longer. Sprinkle confectioners sugar, if desired, when bars are done.
Friday, July 30, 2010
Lemon Icebox Cheesecake
Crust:
10 lemon sandwich cookies, broken into pieces
2 Tbsp unsalted butter, melted
1 tsp. grated lemon rind
Preheat oven to 350 F. Process cookies in food processor until finely ground. Add melted butter and lemon zest and pulse until combined. Press into bottom of a 9-inch springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely.
Lemon Curd:
1 large egg plus 1 egg yolk
1/4 cup sugar
Pinch of salt
2 Tbsp lemon juice
1 Tbsp unsalted butter
1 Tbsp heavy cream
While crust is cooling whisk together egg, egg yolk, salt, and sugar in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and pudding-like, approximately 3 minutes. Remove from heat and stir in butter and cream. Press through fine mesh strainer into a small bowl and refrigerate until needed.
Filling:
1/4 cup lemon juice from two lemons
1 envelope unflavored gelatin
1 1/2 pounds cream cheese, softened
3/4 cup sugar
Pinch of salt
1 1/4 cups heavy cream, room temperature
In a microwave-safe bowl, sprinkle gelatin over lemon juice and let soften for 5 minutes. Microwave until bubbly around the edges, about 30 seconds. Set aside and let cool. In a large mixing bowl with an electric mixer on medium speed, beat cream cheese, sugar, and salt, scraping down sides, until well-blended, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin and 1/4 cup of lemon curd, increase mixer speed to medium-high, and beat until light and airy, about 3 minutes. Pour filling onto cooled crust and smooth. Use remaining lemon curd to decorate top of cake. I poured thin, straight lines then pulled a knife through at 1-inch intervals. Refrigerate until set, about 6 hours.
10 lemon sandwich cookies, broken into pieces
2 Tbsp unsalted butter, melted
1 tsp. grated lemon rind
Preheat oven to 350 F. Process cookies in food processor until finely ground. Add melted butter and lemon zest and pulse until combined. Press into bottom of a 9-inch springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely.
Lemon Curd:
1 large egg plus 1 egg yolk
1/4 cup sugar
Pinch of salt
2 Tbsp lemon juice
1 Tbsp unsalted butter
1 Tbsp heavy cream
While crust is cooling whisk together egg, egg yolk, salt, and sugar in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and pudding-like, approximately 3 minutes. Remove from heat and stir in butter and cream. Press through fine mesh strainer into a small bowl and refrigerate until needed.
Filling:
1/4 cup lemon juice from two lemons
1 envelope unflavored gelatin
1 1/2 pounds cream cheese, softened
3/4 cup sugar
Pinch of salt
1 1/4 cups heavy cream, room temperature
In a microwave-safe bowl, sprinkle gelatin over lemon juice and let soften for 5 minutes. Microwave until bubbly around the edges, about 30 seconds. Set aside and let cool. In a large mixing bowl with an electric mixer on medium speed, beat cream cheese, sugar, and salt, scraping down sides, until well-blended, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin and 1/4 cup of lemon curd, increase mixer speed to medium-high, and beat until light and airy, about 3 minutes. Pour filling onto cooled crust and smooth. Use remaining lemon curd to decorate top of cake. I poured thin, straight lines then pulled a knife through at 1-inch intervals. Refrigerate until set, about 6 hours.
Crock-pot peach cobbler
2 cans peach pie filling
1 cake mix (white or yellow works best)
1 cube of butter
In crock pot pour in the 2 cans of pie filling. Next cover with the dry cake mix. Melt butter completely in microwave and drizzle over top of the cake mix. Cook 4 hours on high. Serve with vanilla ice cream.
1 cake mix (white or yellow works best)
1 cube of butter
In crock pot pour in the 2 cans of pie filling. Next cover with the dry cake mix. Melt butter completely in microwave and drizzle over top of the cake mix. Cook 4 hours on high. Serve with vanilla ice cream.
Hot Bean Dip
Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans refried beans
1/2 (1 ounce) package taco seasoning
5 drops hot pepper sauce (optional)
2 tablespoons dried parsley
1/4 cup chopped green onions
1 (8 ounce) package shredded cheddar cheese
1 (8 ounce) package shredded monterey jack cheese
Directions:
1. Preheat oven to 350 degrees
2. In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the cheddar cheese and 1/2 the monterey jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining cheddar and monterey jack cheeses.
3. Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.
Allrecipes.com
Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans refried beans
1/2 (1 ounce) package taco seasoning
5 drops hot pepper sauce (optional)
2 tablespoons dried parsley
1/4 cup chopped green onions
1 (8 ounce) package shredded cheddar cheese
1 (8 ounce) package shredded monterey jack cheese
Directions:
1. Preheat oven to 350 degrees
2. In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the cheddar cheese and 1/2 the monterey jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining cheddar and monterey jack cheeses.
3. Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.
Thursday, July 22, 2010
CHEEZY Bread Dip
Ingredients:
• 16 slices bacon (about 12 ounces), diced, fried and well drained
• 16 ounces cream cheese, cubed, room temperature
• 4 cups shredded cheddar cheese
• 1 cup half-and-half
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried minced onion
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• dash hot sauce
Preparation:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread or other dippers.
Cook Time: 2 hours
• 16 slices bacon (about 12 ounces), diced, fried and well drained
• 16 ounces cream cheese, cubed, room temperature
• 4 cups shredded cheddar cheese
• 1 cup half-and-half
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried minced onion
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• dash hot sauce
Preparation:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread or other dippers.
Cook Time: 2 hours
July at Angie's
Cucumber Punch
3-4 quarts of water
3 quarts ice
1 package of crystal light lemonade
1 12 ounce can frozen grape juice concentrate
1 lemon sliced
1/2-3/4 cucumber thinly sliced
In a punch bowl stir together water, ice, lemonade powder, and grape juice concentrate.
Float lemons and cucumbers on top of drink and allow drink to sit for about 20 minutes for flavors to blend.
For a fun twist you can replace limeade or raspberry lemonade for the grape juice.
3-4 quarts of water
3 quarts ice
1 package of crystal light lemonade
1 12 ounce can frozen grape juice concentrate
1 lemon sliced
1/2-3/4 cucumber thinly sliced
In a punch bowl stir together water, ice, lemonade powder, and grape juice concentrate.
Float lemons and cucumbers on top of drink and allow drink to sit for about 20 minutes for flavors to blend.
For a fun twist you can replace limeade or raspberry lemonade for the grape juice.
Wednesday, July 21, 2010
Caramel Apple Salad
4-5 Granny Smith Apples (cored and cubed)
1 pint heavy wipping cream (with 1/2 to 3/4 cup powdered sugar & 1 tsp vanilla if you like that)
1 package bite size snickers
Whip the cream until it is thick. Fold in sugar and vanilla to desired taste. Add cubed apples and bite size snickers.
1 pint heavy wipping cream (with 1/2 to 3/4 cup powdered sugar & 1 tsp vanilla if you like that)
1 package bite size snickers
Whip the cream until it is thick. Fold in sugar and vanilla to desired taste. Add cubed apples and bite size snickers.
Thursday, July 1, 2010
cream cheese and chili sauce appetizer
1 pkg cream cheese
1 jar "homemade chili sauce" (on the ketchup isle)
shrimp or crab meat
Pour jar of chili sauce over cream cheese and top with shrimp or crab. Serve with crackers
1 jar "homemade chili sauce" (on the ketchup isle)
shrimp or crab meat
Pour jar of chili sauce over cream cheese and top with shrimp or crab. Serve with crackers
Broccoli casserole
2 16 oz pkg chopped broccoli
1 can cream of mushroom soup
1 can cream of celery soup
1 cup mayo
2 tsp lemon juice
1 can waterchesnuts
2 cups shredded cheese
Mix all ingredients (except cheese) and then cover with shredded cheese. Bake at 350 for 45 minutes
1 can cream of mushroom soup
1 can cream of celery soup
1 cup mayo
2 tsp lemon juice
1 can waterchesnuts
2 cups shredded cheese
Mix all ingredients (except cheese) and then cover with shredded cheese. Bake at 350 for 45 minutes
Monday, June 28, 2010
Oriental Chicken Salad
1 cabbage (or 2 if they are small)
4 chicken breasts cut into bite size pieces
4-5 green onions (when i can i just use the chives out of my garden)
2 pkgs top ramen, crushed (or 3, my family likes a lot of crunch)
4 TBS sunflower seeds (or more)
4 TBS slivered or sliced almonds (or more)
3 TBS sesame seeds
4 TBS brown sugar
4 TBS soy sauce
1/2 tsp pepper
3 TBS white vinegar
1/2 C vegetable oil
Cook Chicken chunks in butter, garlic salt and basil (to taste). Put in strainer and let cool. Combine; top ramen noodles, sunflower seeds, almonds and sesame seeds on cookie sheet. Bake at 350* for 5-7 minutes; stir after 3-4 minutes, when browned, set aside to cool. Chop up cabbage and green onions and put in large bowl. Mix well the brown sugar, soy sauce, pepper, white vinegar and oil for the dressing. I put the cooled chick in with the cabbage but keep the rest separate so that each person can add the amount they want plus it keeps the noodle stuff from getting soggy! YUM!
LaVon - June 2010 - Jessica's house
4 chicken breasts cut into bite size pieces
4-5 green onions (when i can i just use the chives out of my garden)
2 pkgs top ramen, crushed (or 3, my family likes a lot of crunch)
4 TBS sunflower seeds (or more)
4 TBS slivered or sliced almonds (or more)
3 TBS sesame seeds
4 TBS brown sugar
4 TBS soy sauce
1/2 tsp pepper
3 TBS white vinegar
1/2 C vegetable oil
Cook Chicken chunks in butter, garlic salt and basil (to taste). Put in strainer and let cool. Combine; top ramen noodles, sunflower seeds, almonds and sesame seeds on cookie sheet. Bake at 350* for 5-7 minutes; stir after 3-4 minutes, when browned, set aside to cool. Chop up cabbage and green onions and put in large bowl. Mix well the brown sugar, soy sauce, pepper, white vinegar and oil for the dressing. I put the cooled chick in with the cabbage but keep the rest separate so that each person can add the amount they want plus it keeps the noodle stuff from getting soggy! YUM!
LaVon - June 2010 - Jessica's house
Carmel Apples
10 - 12 Granny Smith apples
Wash and dry apples, put stick into apples and set on cookie sheet with parchment paper or wax paper over cookie sheet. Set aside.
1 can condensed milk
2/3 C heavy whipping cream
1/2 C butter
1 C Karo syrup
1 C brown sugar
1 C sugar
1 tsp. vanilla
Mix syrup and sugars together in pan. Put on high heat until mixture boils. Add butter; after butter is melted and is boiling hard, turn heat down to medium-high. Gradually add milk and cream, keeping the mixture boiling at all times. Stir constantly. Carmel should reach 244* F on thermometer. Remove from heat. Stir in vanilla. Dip apples (twice) then set back on cookie sheet and put in fridge to set. You can also pour the Carmel into a pan but butter it first so it is easier to get out, or you can just put the rest in a bowl and spoon it out like my family does!
****NOTE: These temperatures are based on water boiling at 212* F. So for the first time you will want to boil a pan of water and see where your water boils at. If your thermometer shows water boiling 10* less than that, you should adjust the Carmel temperature by that much. For example mine does boil 10* less so I boil my Carmel to 234*.
And once again, this is one of Korrie's family's yummy recipes!
LaVon - May 2010 - Ariane's house
Wash and dry apples, put stick into apples and set on cookie sheet with parchment paper or wax paper over cookie sheet. Set aside.
1 can condensed milk
2/3 C heavy whipping cream
1/2 C butter
1 C Karo syrup
1 C brown sugar
1 C sugar
1 tsp. vanilla
Mix syrup and sugars together in pan. Put on high heat until mixture boils. Add butter; after butter is melted and is boiling hard, turn heat down to medium-high. Gradually add milk and cream, keeping the mixture boiling at all times. Stir constantly. Carmel should reach 244* F on thermometer. Remove from heat. Stir in vanilla. Dip apples (twice) then set back on cookie sheet and put in fridge to set. You can also pour the Carmel into a pan but butter it first so it is easier to get out, or you can just put the rest in a bowl and spoon it out like my family does!
****NOTE: These temperatures are based on water boiling at 212* F. So for the first time you will want to boil a pan of water and see where your water boils at. If your thermometer shows water boiling 10* less than that, you should adjust the Carmel temperature by that much. For example mine does boil 10* less so I boil my Carmel to 234*.
And once again, this is one of Korrie's family's yummy recipes!
LaVon - May 2010 - Ariane's house
Sunday, June 20, 2010
Apple Dumplings- June Jessica's house
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter (I KNOW - 2!!!)
1 1/2 cups sugar
1 tsp vanilla
cinnamon
1 small can Mountain Dew (about 8 ounces)
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 for 40 minutes. Serve with ice cream (or whipped cream), and spoon some of the sweet sauce from the pan over the top. You can use sprite or squirt instead of Mountain Dew. I did and it turned out great. Enjoy!
2 cans crescent rolls
2 sticks butter (I KNOW - 2!!!)
1 1/2 cups sugar
1 tsp vanilla
cinnamon
1 small can Mountain Dew (about 8 ounces)
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 for 40 minutes. Serve with ice cream (or whipped cream), and spoon some of the sweet sauce from the pan over the top. You can use sprite or squirt instead of Mountain Dew. I did and it turned out great. Enjoy!
Pizza Crust & Sauce
Dough--
1 1/4 cup warm water (not very warm at all)
1/2 T yeast
1 1/4 tsp sugar
1 1/4 tsp salt
1 1/4 tsp olive oil
2 3/4 to 3 1/4 c high-gluten flour (I get my flour from the Honeville company up in Brigham City).
Dissolve the yeast and sugar in the water. Dont go very warm at all because you don't want to activate the yeast too quickly. Add the salt and olive oil. Begin mixing and slowly adding flour. I use the flat beater attachment on the mixer until the dough starts to form a ball (after about 2 cups of flour) and then I switch to the dough hook and add the rest of the flour. Add flour until the dough is your desired consistency. If you take the ball out and rest it on the counter, it should slightly relax but not fall. Then I sprinkle with flour and place in a gallon zip lock bag and place in the fridge (overnight). If you add a little less yeast then keep it in for two nights (the dough ages a little longer and has more flavor).
When making the pizza, the less you use a rolling pin and more you use your hands to stretch the dough and even throw it, the more body the crust will have.
Sauce --
1 14.5 oz can of diced, peeled tomatoes (blend them up--juice and all)
1 6 oz can of tomato paste
1 1/2 tsp olive oil
1 1/2 tsp basil
1 tsp garlic powder
1 tsp oregano
1-5 tsp brown sugar (I used 5 because Jess likes it sweet, but sweeten to your liking)
1/8 to 1/4 tsp fennel (depends on your taste/preference whether you add or how much)
Mix it all together and simmer for at least half an hour so the flavor blends well.
1 1/4 cup warm water (not very warm at all)
1/2 T yeast
1 1/4 tsp sugar
1 1/4 tsp salt
1 1/4 tsp olive oil
2 3/4 to 3 1/4 c high-gluten flour (I get my flour from the Honeville company up in Brigham City).
Dissolve the yeast and sugar in the water. Dont go very warm at all because you don't want to activate the yeast too quickly. Add the salt and olive oil. Begin mixing and slowly adding flour. I use the flat beater attachment on the mixer until the dough starts to form a ball (after about 2 cups of flour) and then I switch to the dough hook and add the rest of the flour. Add flour until the dough is your desired consistency. If you take the ball out and rest it on the counter, it should slightly relax but not fall. Then I sprinkle with flour and place in a gallon zip lock bag and place in the fridge (overnight). If you add a little less yeast then keep it in for two nights (the dough ages a little longer and has more flavor).
When making the pizza, the less you use a rolling pin and more you use your hands to stretch the dough and even throw it, the more body the crust will have.
Sauce --
1 14.5 oz can of diced, peeled tomatoes (blend them up--juice and all)
1 6 oz can of tomato paste
1 1/2 tsp olive oil
1 1/2 tsp basil
1 tsp garlic powder
1 tsp oregano
1-5 tsp brown sugar (I used 5 because Jess likes it sweet, but sweeten to your liking)
1/8 to 1/4 tsp fennel (depends on your taste/preference whether you add or how much)
Mix it all together and simmer for at least half an hour so the flavor blends well.
Friday, June 18, 2010
Spicy Garlic Green Beans - June at Jessica's
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!
* 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!
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.
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