Wednesday, September 28, 2011
You can always do this...
(Don't forget the step of having your kids do the husking- that keeps my kids busy for a long time!)
Don't you love harvest time!!! Thank goodness for good neighbors who share produce with the less-fortunate apartment people. :) I'm looking forward to having a good garden someday!
Sunday, September 25, 2011
My sweet momma introduced me to these yummy filling pancakes. They are hearty- they "stick to your ribs" so you're full all morning. They are also really easy to make- and quite scrumptious with a bit of cream, peaches, and a sprinkle of sugar. Sweet or savory, this is a good one.
Oat Bran Pancakes (from the Dukan Diet)
Sunday, September 18, 2011
Frosted Banana Bars (Taste of Home)
1/2 cup butter, softened
1-1/2 cups sugar
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about 1 cup)
1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3-3/4 to 4 cups confectioners' sugar
In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool.
For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator. Yield: 3-4 dozen.
Nutrition Facts: 1 serving (1 each) equals 148 calories, 7 g fat (4 g saturated fat), 28 mg cholesterol, 96 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.
Thursday, September 15, 2011
I'm sure this is nothing new, but this is one of our favorite snacks. I like to give my daughter the assignment of making them for us... and she happily obliges. :) This is a great one for kids... like the WAY overpriced Lunchables with a kick... and much more affordable... and healthy... and fresh... and less processed. I would know, because I just had one yesterday- I was in a hurry and snagged one for me and the kids to curb the hunger, and I just want to know why I BEGGED my mom for those when I was little. I wanted them SO BAD. Some seriously impressive advertising I guess. :)
A Cracker Stack Snack (By Lyd and Miss A.)
whole wheat crackers
garden vegetable cream cheese
lunch meat (pepper turkey in this case)
spinkle of basil
Spread, layer, and devour.
Monday, September 12, 2011
CONFESSION: I have always had a hard time making mac and cheese. No, I'm not saying health-wise, I'm saying process-wise. Embarassing, I know. I used to beg my room-mates to make it for me... they made fun of me... and well they should, I suppose. The bottom line is, I wasn't ever patient enough for the special step-by-step instructions, and I felt very strongly that it should be an easy, fast meal that should definitely only dirty one pot... which meant I strained it with a spoon. I lost alot of noodles that way. I also had some stubborn water that hung out in the bottom of the pot still. And why dirty the measuring cup- I can eye-ball 1/4 of a cup of milk pretty well. And what was the order? Butter, milk, noodles, packet? I don't know, and my noodles are already in there. Hmmmm... so I kind of threw it all together. Do you see where I'm going with this? You wouldn't think you could bots this, but I don't think I've ever made a proper batch. So here I am, to this day, doctoring it up... and dong a darn good job of it, I might add. This meal would have made my room-mates proud (as long as they just saw the end result :) I like how this one breaks away from the traditional instructions. That helped me for some reason. So for the mac fans who can or cannot make it... here is a happy compromise.
One-Pan Taco Beef and Noodle Skillet
BROWN meat in large nonstick skillet on medium-high heat; drain. Add seasoning mix, water and Macaroni; mix lightly. Bring to boil; cover. Simmer on medium-low heat 7 min. or until noodles are tender and liquid is almost completely absorbed.
STIR in sour cream and Cheese Sauce Mix until well blended.
TOP with tomatoes, lettuce and tortilla chips.
Kraft Kitchens Tips
Sunday, September 11, 2011
Just thinking about what happened ten years ago today. I remember sitting in art class during my senior year in high school and being stunned at the images and clips that kept replaying on the classroom TV. It was a sad day in our history, but I am grateful that through trials and devastating times, we can turn our hearts to our God, and that as we do, he always blesses us. I pray today that the Lord continue to bless and comfort those whose lives were changed and those who lost loved ones.
Buttermilk Pudding Cakes with Sugared Raspberries
Adapted from The Lee Bros. Simple Fresh Southern Knockout Dishes with Down-home Flavor
Makes 8 cakes
Buttermilk Pudding Cakes:
3/4 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
2 large eggs
3/4 cup buttermilk
1 teaspoon pure vanilla extract
1/3 cup sugar
4 tablespoons (1/2 stick) butter, melted and cooled to room temperature
8 ounces (2 cups) raspberries
1/4 cup sugar
Whipped cream (optional)
1)Heat the oven to 425 degrees with the rack positioned in the upper third of the oven. If you don’t have a nonstick muffin pan, grease the cups with butter and dust with flour. Set pan aside.
2) Sift the flour with the baking powder into a medium bowl. In a large bowl, whisk the eggs until they’re creamy and yellow. Then whisk in the buttermilk, vanilla, sugar and butter. Batter will look curdled – this is ok. Add the flour mixture and whisk until the batter is combined and smooth.
3) Divide the batter among 8 standard-size muffin-pan cups, filling them two-thirds full. Bake for 9 minutes (We needed to bake for 11.5 minutes). Check the cakes by inserting a knife between the rim of the cake and the muffin cup so you expose the side of the cake. If the side of the cake appears evenly browned, the cakes will hold together when inverted and are done baking. If not, bake for another minute and check again. Invert onto individual small plates.
4)While the cakes bake, place the raspberries in a bowl. Sprinkle them with the 1/4 cup sugar and gently toss them with your hands so that all the berries are lightly dusted in sugar.
5)Top each cake with whipped cream (if using) and berries. Serve.
Thursday, September 8, 2011
Vary the pizza topping by using cured meats such as salami or pepperoni. Or, substitute other quick-cooking, freshly cut vegetables, like bell peppers or mushrooms.
Pesto and Cherry Tomato Pizza (William-Sanoma)
- 1 Tbs. coarse cornmeal
- 1 yeast dough ball (see related recipe at left), at room temperature
- 1/2 cup pesto
- 1/2 lb. fresh mozzarella, sliced
- 1 cup cherry tomatoes, quartered
- Salt and freshly ground pepper, to taste
For the yeast dough:
- 3 1/2 cups flour
- 2 1/4 tsp. (1 packet) instant yeast
- 1 Tbs. sugar
- 1 Tbs. salt
- 1 1/4 to 1 1/2 cups warm water (110°F)
- 2 Tbs. olive oil, plus more for bowl
In a food processor, combine the flour, yeast, sugar and salt and pulse to blend. Add the warm water and the 2 Tbs. olive oil and pulse until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 1 to 2 minutes to form a smooth ball. In an oiled large bowl, place the dough, turn to coat it with oil and cover with plastic wrap. Let rise in a warm place until doubled in bulk and very spongy, about 1 1/2 hours.
Divide the dough
Turn the dough out onto a lightly floured surface, punch down and knead into a smooth cylinder. Divide into 2 equal pieces and knead again to form 2 smooth balls, dusting with flour if needed. Cover with a kitchen towel and let rest for 10 minutes. Store 1 ball for future use (see note above).
Shape the dough
Sprinkle the cornmeal evenly over an 11-by-17-inch rimmed baking sheet. Place the dough on the prepared pan. Very firmly press down on the center and, working from the center outward, push and stretch the dough to the edges of the pan to achieve an even thickness. (If the dough is difficult to handle, set it aside, covered, for 10 minutes.) Cover with a kitchen towel and let rise for at least 15 minutes.
Assemble and bake the pizza
Place a rack in the lower third of an oven and preheat to 450°F.
Cut the pizza into serving pieces and serve warm. Makes about 8 pieces.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).
"Ripe strawberries, Ripe..." Who will buy this wonderful morning? (from the musical: Oliver) Wonderful because Doug cut up this fresh fruit for us. Mmmm! A fresh and simple snack.
sprinkle with sugar and toss/stir together
(Any fruit combo will do.)
Saturday, September 3, 2011
Cinnamon Swirl Quick Bread (Taste of Home)
2 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup canola oil
3 teaspoons ground cinnamon
1/4 cup confectioners' sugar
1-1/2 to 2 teaspoons milk
In a large bowl, combine the flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar.
Grease the bottom only of a 9-in. x 5-in. loaf pan. Pour half of the batter into pan; sprinkle with half of the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf. Yield: 1 loaf.