Mark made up a pancake recipe and he has made it twice. I love coconut so this is favorite of mine. These are all guesses for the amounts of course but at least it's written down so I can recreate it!
1/4 C. of oats
3/4 C. of wheat flour
1 heaping T. of coconut oil
1 egg
1 T. brown sugar
a pinch of salt
dash of vanilla
1 C. or so of milk
1 heaping tsp. of baking powder :)
The only thing I would change is to add some coconut flakes to it.
Thursday, February 27, 2014
Gingerbread Waffles
I love gingerbread so I thought these were so fun! Apparently you can make them fat free too because I didn't even notice I left out the butter until I opened my microwave and there the butter. :) What I also thought was so fun was that I had vanilla frosting in the fridge and it was so good spread on the top. It was like eating a gingerbread cookie for breakfast! Whoo-hoo! I ran out of molasses so I ended up using 1/2 of the amount of brown sugar. I also didn't have yogurt or sour cream so I used 1 tsp of vinegar and mixed it was milk (enough to make a cup) so that it would be like buttermilk.
The recipe is one I got off pinterest called alaskafromscratch but it is adapted from Annie's Eats.
1. C. white Flour
1 C. whole wheat flour
2 T. sugar
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/1/2 tsp. cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves
4 eggs
6 T. of butter melted
1 C. milk
1/2 C. plain greek yogurt or sour cream
3 T. molasses
Preheat waffle iron and spray with nonstick spray. In large bowl stir together dry ingredients. In smaller bowl whisk together wet ingredients. Pour wet ingredients into dry ingredients and whisk until completely incorporated. Serve with syrup, butter, and powdered sugar.
The recipe is one I got off pinterest called alaskafromscratch but it is adapted from Annie's Eats.
1. C. white Flour
1 C. whole wheat flour
2 T. sugar
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/1/2 tsp. cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves
4 eggs
6 T. of butter melted
1 C. milk
1/2 C. plain greek yogurt or sour cream
3 T. molasses
Preheat waffle iron and spray with nonstick spray. In large bowl stir together dry ingredients. In smaller bowl whisk together wet ingredients. Pour wet ingredients into dry ingredients and whisk until completely incorporated. Serve with syrup, butter, and powdered sugar.
Tuesday, February 11, 2014
Salad Bar
This isn't anything that tastes amazing and isn't really even a recipe but I want to remember this as an idea for dinner because it was refreshing. We had just gone to pizza factory and had the salad bar. I couldn't figure out a meal to make, looked in the fridge and saw random veggies, and decided to go with a salad bar and the fresh herb batter bread on the side from Betty Crocker. It was different and a nice meal to have once in a while. These were the ingredients:
goldfish, sunflower seeds, salad dressing, boiled eggs, chopped green pepper, chopped green onions, diced tomatoes, chopped olives, shredded cheddar cheese, pinto beans, chopped romaine lettuce.
goldfish, sunflower seeds, salad dressing, boiled eggs, chopped green pepper, chopped green onions, diced tomatoes, chopped olives, shredded cheddar cheese, pinto beans, chopped romaine lettuce.
Chocolate Banana Shake
2 Cups of milk
1 tsp. vanilla
1 T. cocoa
2 T. sugar1 banana
I had to add Mom's famous drink to the blog because it's one I don't want to forget. I forgot and guessed tonight and it was gross. I made it again with the recipe and made it much better. For some reason the blendtec made it taste even better than I remember. That thing is magic I tell you! Magic!
1 tsp. vanilla
1 T. cocoa
2 T. sugar1 banana
I had to add Mom's famous drink to the blog because it's one I don't want to forget. I forgot and guessed tonight and it was gross. I made it again with the recipe and made it much better. For some reason the blendtec made it taste even better than I remember. That thing is magic I tell you! Magic!
Friday, February 7, 2014
Fresh Herb Batter Bread
I made this to go along with some soup and it was a nice change from rolls. This is another great Betty Crocker Recipe.
Prep: 10 min Rise: 40 min Bake 45 min
1 loaf
3 C. flour--I think I did 1/2 white 1/2 wheat
1 T. sugar
1 tsp. salt
1 package regular or quick active dry yeast (2 1/4 tsp)
1 1/4 C very warm water
2 T chopped fresh parsley (I did 2 tsp. dried)
2 T. butter
1 1/2 tsp. chopped fresh or 1/2 tsp dried rosemary leaves
1/2 tsp chopped fresh or 1/4 tsp. dried thyme leaves
Butter softened if desired
1, Grease bottom and sides of 8x4 inch or 9x5 inch loaf pan with spray
2. In large bowl, mix 2 C of the flour, the sugar, salt and yeast. Add warm water, parsley, butter, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour (or less if use wheat) until smooth
3. spread batter in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 40 minutes or until double in size.
4. Bake at 375 for 40-45 min or until loaf sounds hollow when tapped. Remove to wire rack and brush top with butter. Sprinkle with additional herbs if desired. Cool.
Prep: 10 min Rise: 40 min Bake 45 min
1 loaf
3 C. flour--I think I did 1/2 white 1/2 wheat
1 T. sugar
1 tsp. salt
1 package regular or quick active dry yeast (2 1/4 tsp)
1 1/4 C very warm water
2 T chopped fresh parsley (I did 2 tsp. dried)
2 T. butter
1 1/2 tsp. chopped fresh or 1/2 tsp dried rosemary leaves
1/2 tsp chopped fresh or 1/4 tsp. dried thyme leaves
Butter softened if desired
1, Grease bottom and sides of 8x4 inch or 9x5 inch loaf pan with spray
2. In large bowl, mix 2 C of the flour, the sugar, salt and yeast. Add warm water, parsley, butter, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour (or less if use wheat) until smooth
3. spread batter in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 40 minutes or until double in size.
4. Bake at 375 for 40-45 min or until loaf sounds hollow when tapped. Remove to wire rack and brush top with butter. Sprinkle with additional herbs if desired. Cool.
Chocolate Banana Cream Pie
I have been meaning to write this down since I made this for Thanksgiving because it was a big hit. It was a favorite of the 10 or so pies we had that night. It would take way too long to write down every step from my betty crocker book so instead I am going to write down the things I want to remember to make it the next time and if anyone needs the recipe you let me know and I will take the time to write it out.
For the crust, I made the one-crust pie on page 123 except that I used butter instead of shortening. Next time though I may try Press-in-the-Pan Tart Pastry on page 128 since it only calls for butter and it is fast.
For the pie, I followed the instructions for the chocolate-banana cream pie on pg 133 but instead of adding bananas to the bottom of the crust I just skipped them and added the chocolate. I did this because I didn't want the bananas to go mushy and brown before we ate the pie so right before I served it, I cut bananas up, laid them on top of the chocolate, then smoothed whipped cream over the top. This worked great. One note on the chocolate cream--the recipe made more than could fit in the pie. I left some out and stuck it in the fridge. This wasn't a problem for me because I just ate it with animal crackers when we got back. :)
For the crust, I made the one-crust pie on page 123 except that I used butter instead of shortening. Next time though I may try Press-in-the-Pan Tart Pastry on page 128 since it only calls for butter and it is fast.
For the pie, I followed the instructions for the chocolate-banana cream pie on pg 133 but instead of adding bananas to the bottom of the crust I just skipped them and added the chocolate. I did this because I didn't want the bananas to go mushy and brown before we ate the pie so right before I served it, I cut bananas up, laid them on top of the chocolate, then smoothed whipped cream over the top. This worked great. One note on the chocolate cream--the recipe made more than could fit in the pie. I left some out and stuck it in the fridge. This wasn't a problem for me because I just ate it with animal crackers when we got back. :)
Market Street Clam Chowder
This recipe takes a long time to make but if done right, is really really good. I got it from Mom who is also a clam chowder lover. Don't overdo it on the tabasco though like I did last time. The spiciness ruined it.
Serves 12 --It makes a lot!
Ingredients:
1 C. potatoes, diced 1/2 inch
1 C. celery, diced 1/2 inch
1 C. onion, diced 1/2 inch
1 C. green pepper, diced 1/2 inch
1 C. leeks (they are similar to green onions) diced 1/2 inch
3/4 C. chopped clams (canned or fresh)
3/4 T. coarse ground black pepper
1 1/2 T. salt
3/4 T whole thyme
6 bay leaves
1 tsp. Tabasco
2 C. water
3/4 C. clam juice (drained from canned clams or purchased separately in can)
3/4 C. butter, melted
1 C. flour
2 quarts half and half
Method:
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 min. In large saucepan, combine remaining ingredients except half and half. Simmer until potatoes are thoroughty cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally.
Serve immediately.
Garlic Butter Biscuits
I made garlic butter biscuits from my better crocker cookbook and they were SO SO good.
Prep 10 min
Bake 10 min
makes 10-12 biscuits
2 C. Original Bisquick mix or recipe below
2/3 C. milk
1/2 C. shredded cheddar cheese 2 oz.
1/4 C. butter, melted
1/4 tsp. garlic powder
1. Heat oven to 450
2. In medium bowl, stir 2 C. of bisquick mix, milk and cheese with wire whisk or fork until soft dowugh forms; beat vigorously 30 seconds. On ungreased cookie sheet, drop dough by 10-12 spoonfuls about 2 inches apart.
3. Bake 8-10 minutes or until golden brown. In small bowl, stir butter and garlic powder until well mixed; brush on warm biscuits before removing from cookie sheet. Serve warm.
I don't buy bisquick so for the recipe I used this recipe http://www.aroundmyfamilytable.com/2011/07/homemade-bisquick/?_szp=409851
Bisquick (makes more than 2 C.)
Combine and beat on low with mixer until consistency is like bisquick
1/4 C. butter
2 C. flour
1 tsp. salt
2 T. baking powder
Prep 10 min
Bake 10 min
makes 10-12 biscuits
2 C. Original Bisquick mix or recipe below
2/3 C. milk
1/2 C. shredded cheddar cheese 2 oz.
1/4 C. butter, melted
1/4 tsp. garlic powder
1. Heat oven to 450
2. In medium bowl, stir 2 C. of bisquick mix, milk and cheese with wire whisk or fork until soft dowugh forms; beat vigorously 30 seconds. On ungreased cookie sheet, drop dough by 10-12 spoonfuls about 2 inches apart.
3. Bake 8-10 minutes or until golden brown. In small bowl, stir butter and garlic powder until well mixed; brush on warm biscuits before removing from cookie sheet. Serve warm.
I don't buy bisquick so for the recipe I used this recipe http://www.aroundmyfamilytable.com/2011/07/homemade-bisquick/?_szp=409851
Bisquick (makes more than 2 C.)
Combine and beat on low with mixer until consistency is like bisquick
1/4 C. butter
2 C. flour
1 tsp. salt
2 T. baking powder
Betty Crocker Wheat Pancakes
Pancakes
Prep: 5 min. Cook: 10 minn
1 large egg
1 C. all purpose or whole wheat flour
3/4 C. milk
1 T. sugar
2 T. oil
1 T. baking powder
1/4 tsp. salt
1. In medium bowl, beat egg until fluffy. Beat in remaining ingredients jut until smooth. For thinner pancakes, stir in additional 1-2 T. of milk.
2. Heat griddle to 375. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with oil if necessary.
3. For each pancake, use slightly less than 1/4 C. batter. Cook pancakes until bubbly on top, puffed and dry around edges, Turn and cook other sides until golden brown.
Prep: 5 min. Cook: 10 minn
1 large egg
1 C. all purpose or whole wheat flour
3/4 C. milk
1 T. sugar
2 T. oil
1 T. baking powder
1/4 tsp. salt
1. In medium bowl, beat egg until fluffy. Beat in remaining ingredients jut until smooth. For thinner pancakes, stir in additional 1-2 T. of milk.
2. Heat griddle to 375. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with oil if necessary.
3. For each pancake, use slightly less than 1/4 C. batter. Cook pancakes until bubbly on top, puffed and dry around edges, Turn and cook other sides until golden brown.
Crockpot French Dip Sandwiches
I love this recipe because it's one that you don't use bouillon in. It is from Betty Crocker
3 lb. beef boneles check roast
1 1/2 cups water
1/3 soy sauce
1 tsp. dried rosemary leaves
1 tsp. dried thyme leaves
1 clove garlic, finely chopped
1 dried bay leaf
3 or 4 peppercorns
2 loaves (1 lb. each) frenchbread
1. If beef roast comes in netting or is tied, do not remove. In 3 1/2 to 4 quart slow cooker, place beef. In small bowl, mix remaining ingredients except bread; pour over beef.
2. Cover and cook on Low heat setting 7 to 8 hours
3. Skim fat from surface of juices in cooker; discard bay leaf and peppercorns. Remove beef from cooker; place on cutting board. Remove netting or strings from beef. Cut beef into thin slices. Cut each loaf of bread into 5 pieces, about 4 inches long; cut horizontally in half. Fill bread with beef. Serve with broth for dipping.
Crockpot Refried Beans/burritos
Baker's Slow Cooker Refried Beans
adapted from:http://www.100daysofrealfood.com/2011/08/29/recipe-easy-slow-cooker-refried-beans/a
which were adapted from allrecipes.com
Ingredients
- 1 onion, peeled and quartered
- 2 cups dry pinto beans, rinsed
- ½ fresh jalapeno seeded and chopped
- 2 cloves garlic, minced
- 2 tsp.salt
- ½ teaspoon black pepper
- One big pinch of cumin
- 6 cups water
Directions
- Combine all ingredients in slow cooker.
- Cook on high for 7-8 hours or overnight while you are sleeping.until desired consistency when mashed with a potato masher
This is how we like to eat homemade burritos. We use costco's uncooked tortillas and fill them with our beans and shredded cheddar cheese. We either freeze or eat like this or we pour enchilada sauce on the bottom of a 9x13 pan and then fill it with our rolled burritos. Pour more enchilada sauce over the burritos and top with shredded cheese. Bake covered at 325 for 25 min or until cheese is melted. Then we top with fresh chopped onions and tomatoes. On the side of the burrito it always tastes great to have some shredded romaine lettuce, guacomole, brown rice, and chips. This is a great recipe for sauce if I want to fancier than using canned. http://www.thegardengrazer.com/2013/05/enchilada-sauce.html I like to sprinkle in a little bit of chipotle pepper powder to give it a little kick.
Wednesday, February 5, 2014
Burrito Bowls with Creamy Chipotle Sauce
This is what we had for dinner tonight and we really liked them. It had been on my menu list for a while but I always got too frustrated trying to find the chipotle peppers at the store. I found them for some reason this time. They were on the mexican isle by enchilada sauce and refried beans. I don't know how I missed them the other times.
This is a good meal to prepare ahead because there was a lot of chopping. I did love however that this meal was full of using my kitchen gadgets. I made brown rice in my rice cooker, did the sauce in my food processor, and shred the cheese and lettuce with my bosch attachment. The rest of the meal was opening cans and chopping.
When I had seconds, I tried heating up the rice/salsa, beans, cheese, and corn first before I topped it with tomatoes, lettuce, sauce, guacomole, onions, and crushed chips and I liked it a lot better.
Ingredients
1 cup uncooked rice or quinoa
1/2 cup salsa (restaurant-style, or your favorite store-bought brand)
1 can black beans, rinsed and drained (Beth used pinto)
2-3 roma tomatoes, diced
1 1/2 cups corn (I used frozen corn, thawed) (Beth used canned and drained)
Romaine lettuce, chopped (Beth used her lettuce attachment on bosch)
Creamy chipotle sauce
Other additions: onion, green onion, bell pepper, avocado, cheese, cilantro
(Beth topped with cheese, onion--wish I had done green onion instead, crushed tortilla chips, and guacomole--loved this addition)
Directions
Cook rice. (For firmer rice, use 1 cup rice + 1 1/4 cup water.)
While rice is cooking, prep your veggies and make the creamy chipotle sauce.
When rice is cooked, stir in salsa.
Begin layering your bowl: start with rice, then black beans, and vegetables.
Drizzle the creamy chipotle sauce on top and enjoy.
Creamy Chipotle Sauce--(Beth made in food processor)
Makes about 2/3 cup
Ingredients
1/2 cup plain greek yogurt (or 2/3 cup silken tofu for vegan) (Beth used sour cream)
1 chipotle in adobo sauce
1/2 tsp. adobo sauce (Beth ended up using a bit more)
1-2 cloves garlic
1 Tbsp. fresh lime juice
1/8 tsp. cumin
Directions
Scrape away the seeds from the chipotle with a knife (use caution when handling chipotle, and wash your hands when done.)
Add all ingredients to a blender and blend until smooth.
Taste and adjust seasonings/consistency as necessary.
Tips: if the sauce is too thick, thin it out with more lime juice, or olive oil. If it's too thin, add more greek yogurt. If you like a touch of sweetness, add some honey/agave.
Tuesday, February 4, 2014
Sweet Chex Mix
When I had Landon one of my neighbors brought dinner and made this yummy chex mix. I have made it again but I have to be honest it never tasted as amazing as it was when she made it. It is still really really addicting though and I have to set goals not to make it very often for that reason.
1 box of rice chex
1 box of corn chex
2 cubes of butter
1 1/2 C. sugar
1 1/2 C. karo syrup.
2 tsp. vanilla (she used mexican)
8 oz. of slivered almonds
8 oz. of sunflower seeds (I skipped these the last time I made these)
She adds 1 C. of cashews or pretzels and m and ms.
We added marshmallows and coconut the last time and they were yummy!
Boil butter, sugar, and karo syrup for one minute. Make sure sugar is dissolved. Turn and off and add vanilla. Cook for 1 minute or so and pour over the chex mix and stir. Lay it out on wax paper and add m and ms and marshmallows.
1 box of rice chex
1 box of corn chex
2 cubes of butter
1 1/2 C. sugar
1 1/2 C. karo syrup.
2 tsp. vanilla (she used mexican)
8 oz. of slivered almonds
8 oz. of sunflower seeds (I skipped these the last time I made these)
She adds 1 C. of cashews or pretzels and m and ms.
We added marshmallows and coconut the last time and they were yummy!
Boil butter, sugar, and karo syrup for one minute. Make sure sugar is dissolved. Turn and off and add vanilla. Cook for 1 minute or so and pour over the chex mix and stir. Lay it out on wax paper and add m and ms and marshmallows.
Chicken and Mushroom Sauce for Crepes
Can I just say that I Love Love Love my blendtec! I think I use it at least a couple of times a day. The recipe for the crepes is one I got from the blendtec cookbook. The crepe filling recipe is one that I have redone a bit from a Taste of Home Magazine. The original recipe is by Joanne Sieg.
Crepes:
2 large eggs
1 T. melted butter
1 1/4 C. milk
1 C. flour ( I used wheat)
1/4 tsp. salt
Press Batters on blendtec.
I added 2 tsp. of Italian Seasoning and then pulsed 4-6 times to mix in.
Chicken and Mushroom Sauce:
1/2 lb. sliced fresh mushrooms (I used canned because I didn't have fresh)
1/4 C. chopped onions
1/4 C. butter
2 C. milk and 2 tsp. chicken bouillon or I used 1 1/2 C. milk and just over a 1/2 C. chicken broth
1/2 tsp. italian seasoning
1/4 tsp. pepper
1/2 C. sour cream
2 C. chopped chicken (I just used a can of cooked chicken from Costco)
Optional shredded Cheese to sprinkle on top of Crepe
Cook mushroom and onions in butter. Stir in flour. Add milk, chicken bouillon/broth, italian seasoning, and pepper. Bring to a boil. Stir in sour cream. Add chicken. Spoon filling into cooked crepes. Sprinkle cheese on top if desired.
Crepes:
2 large eggs
1 T. melted butter
1 1/4 C. milk
1 C. flour ( I used wheat)
1/4 tsp. salt
Press Batters on blendtec.
I added 2 tsp. of Italian Seasoning and then pulsed 4-6 times to mix in.
Chicken and Mushroom Sauce:
1/2 lb. sliced fresh mushrooms (I used canned because I didn't have fresh)
1/4 C. chopped onions
1/4 C. butter
2 C. milk and 2 tsp. chicken bouillon or I used 1 1/2 C. milk and just over a 1/2 C. chicken broth
1/2 tsp. italian seasoning
1/4 tsp. pepper
1/2 C. sour cream
2 C. chopped chicken (I just used a can of cooked chicken from Costco)
Optional shredded Cheese to sprinkle on top of Crepe
Cook mushroom and onions in butter. Stir in flour. Add milk, chicken bouillon/broth, italian seasoning, and pepper. Bring to a boil. Stir in sour cream. Add chicken. Spoon filling into cooked crepes. Sprinkle cheese on top if desired.
Potato Broccoli Cheese Soup
I called Mom to get a cheese soup recipe and she gave me 4 I want to try! This is the one I started with because I wanted to use up a big potato and some frozen broccoli. She got this recipe from Gayla Dowdle. It probably would have been a better texture and flavor if I had chopped the celery, carrots, and onions by hand but I couldn't stand doing all the work so I used my food processor so they were itty bitty. I don't regret it.:) This recipe was a keeper. It was a good hearty soup.
4-5 cups cubed potatoes with skin on (Beth used one big potato and peeled it)
2 C. carrots, sliced diagonally
1-2 C. chopped celery
1 1/2 lb. chopped broccoli (Beth only did 2 C. because that's all she had)
1 C. chopped onion
2 tsp. salt
2 1/2 C. water
Steam and simmer all of the above without broccoli for 20 minutes. Add broccoli and simmer for additional 7 min.
In separate pan:
Melt 1/2 stick of butter. Add 2 C. milk, 1/2 tsp. of dry mustard, and 1/2 C. flour. Heat and stir until thickened. Dissolve 6 cubes of chicken boullion in 2 C. water (Beth added 3 1/2 C. chicken Broth instead) Add broth to white sauce. Add 1 1/2 C. grated cheddar cheese to white sauce. Add drained vegetables to white sauce. Serves 12-15.
4-5 cups cubed potatoes with skin on (Beth used one big potato and peeled it)
2 C. carrots, sliced diagonally
1-2 C. chopped celery
1 1/2 lb. chopped broccoli (Beth only did 2 C. because that's all she had)
1 C. chopped onion
2 tsp. salt
2 1/2 C. water
Steam and simmer all of the above without broccoli for 20 minutes. Add broccoli and simmer for additional 7 min.
In separate pan:
Melt 1/2 stick of butter. Add 2 C. milk, 1/2 tsp. of dry mustard, and 1/2 C. flour. Heat and stir until thickened. Dissolve 6 cubes of chicken boullion in 2 C. water (Beth added 3 1/2 C. chicken Broth instead) Add broth to white sauce. Add 1 1/2 C. grated cheddar cheese to white sauce. Add drained vegetables to white sauce. Serves 12-15.
Subscribe to:
Posts (Atom)