Wednesday, October 29, 2008
Fluffy Waffles with Cinnamon Cream Syrup
2 cups all-purpose flour
1 T sugar
2 tsp baking powder
1/2 tsp salt
3 eggs, divided (I just noticed that, meaning I didn't divide and they were fine, but now I understand why these were called "Fluffy" Waffles. :)
2 cups milk
1/4 cup oil
In a bowl. combine the flour, sugar, baking powder and salt. Combine the egg yolks, mile and oil; stir into dry ingredients just until moistened. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron.
Cinnamon Cream Syrup:
1 cup sugar
1/2 light corn syrup
1/4 cup water
1 can (5 oz) evaporated milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
Combine sugar, corn syrup and water in a saucepan. Bring mixture to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles.
Stuffed Squash for Two
1 medium acorn squash
1 T butter, melted
2 T brown sugar
3/4 tsp salt, divided
1/8 tsp pepper
1/2 lb ground beef
3 T chopped celery
3 T chopped onion
2 T flour
1/2 tsp rubbed sage
3/4 cup milk
1 cup salad croutons
1/4 cup shredded cheddar cheese
Cut squash in halt; discard seeds. Place squash cut side down in an 9x13 baking dish; add 1/2 in of water. Bake, uncovered, at 350 for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, 1/4 tsp salt and pepper. Bake 30-40 minutes longer or until squash is tender.
Meanwhile, in a skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in croutons. Spoon into squash halves. Bake, uncovered, for 25 minutes. Sprinkle with cheese and bake 5 minutes longer or until cheese is melted.
This was an amazing, simple recipe! I was able to cook it up sooo fast, and it had such a delicious flavor! Probably one of the best pork chop recipes I have ever had! Since it requites a single pan, cleanup is quick, too! Hope you enjoy the yummy flavor as much as I did!
4 bone-in pork loin chops (3/4 inch thick)
1/3 cup plus 1 T cider vinegar, divided
3 T soy sauce
3 garlic cloves, minces
1 1/2 tsp cornstarch
In a nonstick skillet over medium heat, brown pork chops on both sides. In a bowl, combine 1/3 cup vinegar, soy sauce and garlic; pour over the chops. Cover and simmer for 8-10 minutes or until the meat is no longer pink.
In a bowl, combine the cornstarch and remaining vinegar until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened.
Tuesday, October 28, 2008
Tortellini with Garlic Sage Butter Sauce
"I made this for the first time a couple nights ago, and oh man, is it good! It's basically garlic-infused butter sauce with a little spike of sage and pepper at the end. Oh! And the garlic gets crispy! Yummmm!"
6 T (yes T!) butter
6 cloves garlic, very roughly chopped
(teaspoon or so)or fresh sage (6 leaves)
tortellini (the Winco bulk kind is really good)
*Melt the butter in a small sauce pan and gently simmer the garlic until golden. Meanwhile, cook tortellini in salted water until done. Add sage and pepper to butter sauce, sautee for a couple minutes, then serve over cooked tortellini. Eat lots and lots.
Monday, October 27, 2008
Tali's Tin Foil Dinners (Oven Style)
Salt and Pepper
Whatever else you want to throw in.
*Literally chop and throw into some tin foil. (The thinner you cut the faster it cooks) Wrap in up and throw it in the oven at 400 for 30 minutes if you previously cooked the meat and about 1 hour if you haven't. Enjoy!
Thursday, October 23, 2008
Roasted Red Pepper Carrot Soup
1 medium sweet red pepper
1 pound carrots, peeled and sliced
1 medium onion, chopped
2 tablespoons uncooked long grain rice
2 tablespoons butter
2 cans (14 1/2 oz each) chicken broth
2 cups water
1/3 orange juice (Its funny but I subbed pineapple juice)
4 1/2 tsp snipped fresh dill or dry
2 tsp grated orange peel
1/2 tsp salt
1/2 tsp each dried marjoram, thyme, crushed rosemary, and rubbed sage (There is our sage Leslie! :)
1/4 tsp pepper
Broil red pepper 4 in from the heat until the skin is blistered, about 6 minutes. With tongs, rotate pepper a quart turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin. Remove stems and seeds; set pepper aside.
In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange peel, salt, marjoram, thyme, rosemary, sage, and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are tender. Cool for 10 minutes.
In a blender, puree carrot mixture and roasted pepper in small batches. Return to the pan; heat through.
*Note from cook: Ok... so the whole broiling the red pepper was way to tedious for me. I just microwaved it, covered and peeled it. Then I just threw it in with everything else and it worked great. Also, rather then have to put everything carefully in the blender, if you have one of those hand-held puree things, (we got one for our wedding that I have maybe used once, so I was excited :)) that worked awesome and very little mess. Just some practical tips. :) I hate to get too fancy! :)
This is a recipe I got from my good friend, Jessica. She made it for a baby shower and it was so amazing, I had to get the recipe. This recipe is actually for fondue, but I don't have a fondue pot- I'm sure you could just use a small crock pot, but I was ready to serve it up and make a meal of it. :) The fondue just keeps it warm for dipping. Also, I bought my tortellini noodles in the bulk section at Winco. I just boiled them up with a bit of salt and olive oil and they tasted great! (You could probably use any kind of noodle though.) If I were going to serve it again as a meal over noodles, I think I would add a little bit more liquid to the sauce- maybe apple juice or a bit of cream or milk. It is very rich and this makes a big batch, but it is SO delicous! Hope you try this one out!
Creamy Tomato Sauce (Originally for Fondue)
1 T Olive Oil
1 med Onion, chopped
2 tsp Garlic, minced
1 28oz can Diced Italian Tomatoes with Oregano, Basil and Garlic
1 c. Apple Juice
2 8oz Cream Cheese, cut in 1” cubes
French Bread, Cubed Mozzarella, Pepperoni, Tortellini, Green Peppers, Bagel Chips
Heat the olive oil in a saucepan over medium-high heat. Add the onion and garlic and sauté until onion is very soft. Add the tomatoes, and apple juice. Simmer 10 min, until liquid is almost completely reduced. Add the cheese and heat, stirring constantly, until melted. Pour into a fondue pot, over medium heat.
Sunday, October 19, 2008
Shelly Hegsted's Pumpkin Squares
2 cups sugar
1 cup oil
1 tsp salt
2 cups pumpkin
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1 tsp baking soda
*Combine and mix ingredients and spread in (jelly roll) baking sheet. Optional: sprinkle chocolate chips over batter (or just mix it in). Bake 350 for 30-35 minutes.
Cream Cheese Frosting
4 oz. cream cheese
1/2 cube butter
1 tsp vanilla
3 cups powdered sugar
*Mix... if too dry add 2 or 3 tsp water.
Jenster's Yummy Brownies
2 cups sugar
2 cubes melted butter (I was feeling guilty so I substituted 1 cup applesauce and it turned out great. :)
5-6 T cocoa
1 tsp vanilla
1 1/2 cups flour
*Mix well in order. Bake at 350 for 25-30 minutes. Top with yummy chocolate frosting... and devour with a nice swig of milk!
Thursday, October 16, 2008
SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE
1/3 c. olive oil
1 sm. red serrano chili,
sliced 3 garlic cloves, minced
3 lbs. plum tomatoes, seeded & chopped (If you don't have fresh tomatoes use two cans of diced tomatoes)
1/3 c. chopped fresh basil
Salt & pepper 16 oz. spaghetti
Grated Parmesan cheese
(I also like to add some ground beef and sauteed onions because everyone needs their meat. :)
Heat oil in large skillet over medium heat. Add chili and garlic and saute until tender, about 2 minutes. Stir in tomatoes and simmer until soft, about 2 minutes. Add basil,salt and pepper. Cook until pink, about 10 minutes. Pour over cooked spaghetti. Sprinkle with cheese. Serves 4.
Easy Italian Stew
2 Tbsp. Zesty Italian Dressing
HEAT dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break sausage into small pieces.
ADD broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
Tuesday, October 14, 2008
Crockpot Chicken and Glazed Carrots
4 boneless chicken breasts
1 can cream of celery soup (I never have that so I use cream of chicken)
1 bag baby carrots, or a bunch of peeled cut carrots
1/4 cup butter, melted butter (if you're feeling healthy, don't even throw it in)
1/4 cup brown sugar
*Lay chicken breast of bottom with cream of chicken spread over top. Throw in the rest, spreading evenly and cook for 5-6 hours on low. I usually serve over rice.
Friday, October 10, 2008
Momma Stewart's Crepes and Filling:
1/4 t. salt
2 cups flour
2 cups mild
1/4 cup melted butter or oil ( I prefer the butter)
*Just mix together well.
1/3 cup sugar
1 cup cottage cheese
1 cup sour cream
1/2 cup powdered sugar
This is creamy and smooth if you use the blender to mix it, but if you
like to taste the bites of cottage cheese etc. just use a beater.
Toppings...what ever you can imagine!!! (We usually do strawberries, bananas, peaches or some kind of fruit. I love Natella and mom always finds an amazing fancy syrup to put on it, and don't forget whipped cream!)
1 package frozen broccoli, chopped (or fresh)
1 cup cooked chicken, cut into cubes
2 cans cream of chicken soup
1 cup mayo
1 1/2 tsp lemon juice
1/2 tsp curry powder
1 c bread crumbs
2 T butter or margarine, melted (I left this out)
1 c shredded cheese
(I also added a T of mustard just for kicks :)
*Cook broccoli according to package directions, drain. Arrange in the bottom of a 9x13 casserole dish. Arrange chicken on top of broccoli. In a large bowl, combine soup, mayo, lemon juice, and curry powder. Mix well. Pour over chicken. Combine bread crumbs and melted butter; sprinkle over casserole. Bake at 350 for 25-30 minutes, or until bubbly hot. Remove from oven and sprinkle with cheese; return to oven for 5 minutes or until cheese is melted. Serve immediately.
Tuesday, October 7, 2008
Note- Jessica says to throw in a halved potato- it is supposed to help absorb the "gas". I did it because, even if it is a wives tale- I could use all the help I can get in that department. :)
A very tasty and easy way to cook fresh beans.
dried minced garlic
salt & pepper
The size of your Crock Pot depends on how many beans you can cook. Just experiment with your pot. I have a 4qt pot and I usually cook 2-3cups of dried beans. Once you have your beans measured, sort through them on you kitchen counter to sort out undesirable beans (if they look like you wouldn't want to eat them pick them out) and small rocks. Sometimes rocks do make it past the bean sorters. Rinse the beans just to clean off any dirt or other things that may be on them. Put the beans in your pot, and fill your crock pot full with water. Add at least 1/4 tsp minced garlic and as much black peper as you desire. Put the lid on and turn your crock pot on high. They take at least 4-5 hours to cook on high. I let mine cook overnight most of the time. The water will change to a brown color and beans will look kind of pink. Just taste one and make sure it is soft. When done cooking, salt the pot to taste. Do not over salt. It is better to under salt and let people salt to taste on their own plates. Now they are ready to eat! Enjoy a nice beans and rice dinner with your fresh cooked beans. To store, divvy up into plastic leftover containers (what ever size you want). Do not discard the juice, that is were the flavor is. You can freeze the beans if you are not going to eat them within a week or so. Just defrost them the next time you want them.
Monday, October 6, 2008
Chicken Salad Sandwich
1/2-3/4 cup Mayo
2 tbs Mustard
Salt / Pepper to taste
2-3 cups Shredded or cubed Cooked Chicken (I like to slow cook chicken with Italian Dressing in crockpot. It gives it a good flavor with very little effort on my part. :))
1 cup Grapes, halved
1 (or more) sliced Apple
Nuts (Cashews taste best!)
2 Green Onions stalks, sliced
3-4 Celery Stalks
1 T or so of curry powder (optional) My sister said she added this to the mayo and it gave it a really good flavor. I haven't tried it yet, but I think I will the next time I make it!
*Stir Mayo, mustard, salt, and pepper in a large bowl. Combine remaining ingredients and stir well, making sure everything is well coated. Serve on Crescent Rolls, regular rolls, or hearty bread with lettuce.
Thursday, October 2, 2008
Perfect Peach Pie and Crust
1/2 c butter
1/4 c powdered sugar
1/4 tsp salt
1 egg yolk
1 c flour
*Cut together with pastry cutter. Press into pie dish and bake 350 for 12 minutes.
--After the "perfect" crust has baked and cooled:
1/4 c solf butter
1 c powdered sugar
1/8 tsp salt
2 tsp cream
1 tsp vanilla
*Pour into pie shell on top of cooled crust. Top with fresh sliced peaches and whipped cream. (I used about 3 good sized peaches and real whipping cream. I also crumbled a little bit of gram-cracker on top for texture.) Refrigerate until serving.
Asian Beef Stir-Fry
1 lb beef stew meat or sirloin cut into strips
1 tbs olive oil
1 teaspoon cornstarch
1/2 tsp soy sauce (teriyaki sauce was a good substitute)
1 tsp ginger
1 clove garlic, finely chopped
1 bag frozen vegetables
or fresh cut vegetables: carrots, broccoli, cabbage, cauliflower)
1 tbs olive oil
1 cube or tablespoon beef bullion
1/3 cup cider vinegar
1/3 cup honey
1 tbs soy sauce (or teriyaki)
4 medium green onions, sliced
1. Toss beef, 1 tbs olive oil, corn starch, and soy sauce in bowl. Cover and refrigerate for 20 minutes.
2. Heat skillet or wok over medium high heat. Add and coat with oil. Add ginger, garlic and heat for 30 sec. Add marinated beef; stir-fry about 5 minutes or until brown. Add vegetables; stir fry until crisp and tender.
3. In small bowl stir together bullion, honey, vinegar, and soy sauce. Pour over stir-fry. Add remaining ingredients and serve over rice.