Friday, December 26, 2008
1 Bag of Chocolate Chips
1 Small Can of Pumpkin
*Thoroughly mix Pumpkin, Cake Mix, and Egg together
*Add Chocolate Chips and mix together
350 degrees for 10-12 minutes
*Side note* They come out in the same basic shape you set them in before baking, so you'll want to make sure you roll them into balls before.
I made that mistake. I don't know what I was thinking, but I was in my church clothes and didn't want to touch the dough so I just flicked them on the cookie sheet with a spatula. Haha, they didn't look so pretty, but still tasted just fine.
Wednesday, November 19, 2008
Please feel free to reply with a comment or new post.
My favorite Thanksgiving foods that I drool over a few days prior have got to be String Bean Casserole, The Pink Stuff, and pies, pies, pies. MMMMMM!!
I absolutely love string bean casserole and make it many times a year. I always double the recipe and that fits nicely into your normal casserole dish. You can find the recipe on the back of the Fried Onion Cans, or I just can tell you (cause I've got it memorized!)
The Pink Stuff is a family tradition. My Aunt makes it every year, even though none of her kids like it. Basically it's just me and my sister eating the bowl ourselves. No one knows exactly what it's called, so we just call it The Pink Stuff, but here's the recipe (it's super easy and may not sound the greatest, but, oh, it is:
One can of Fruit Cocktail
One tub of Cool Whip
One tub of Cottage Cheese
One box of Jello Powder (usually Strawberry)
**Drain the fruit and mix together!!
And as for Pies, you can pretty much never go wrong with them. I love all sorts....pumpkin, banana cream, chocolate.... the list goes on and on.
Friday, November 7, 2008
I've been trying to find a good chocolate chip cookie recipe. I did my trusty search on allrecipes.com and found this wonderful recipe. I was a little worried about the vanilla pudding powder, it just seemed so weird, but they were so tasty! The best chocolate chip cookies I've ever made! You need to seriously try these. I only made 1/2 batch since I'm home all day and didn't want them staring at me begging me to eat them. The half batch made more than enough.
Click here for the original recipe.
Award Winning Soft Chocolate Chip Cookies
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups butter, softened
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups semisweet chocolate chips
- 2 cups chopped walnuts (optional)
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Add: 2 teaspoon baking powder, 1/2 teaspoon salt, 2 tablespoons vanilla
Left out nuts, used Ghirardelli milk chocolate chips. Only because Casey doesn't like semi-sweet
Cooked until barely starting to brown on edges = perfect soft cookies
Thursday, October 30, 2008
I got this recipe/idea from Sandra Lee. I think it's super cute and pretty easy. For some reason my white chocolate was weird and kinda clumpy so I looked up how to fix it and ended up adding 1 Tablespoon of crisco. Kinda gross huh, but it tasted fine and made it perfectly smooth. Coming up with different faces was alot of fun!
I love food blogs and decided I should start contributing to this one! Thanks Emily for starting it! This is what we ate for dinner last night. I wish the picture was better. I'm not sure how to take pictures of food. It tasted amazing! Both Casey and I loved it! I got the recipe from my favorite food blog Picky Palate- check it out. She makes lots of yummy food and her pictures are great! Click here for the original recipe.
4 tablespoons soy sauce
4 tablespoons pineapple juice
1 tablespoon honey
1 tablespoon brown sugar
2 tablespoons ginger (grated)*
1 pound chicken (cut into bite sized pieces)*
1 teaspoon peanut oil
4 servings cooked rice
2 tablespoons sesame seeds
green onions to garnish
1. Mix the soy sauce, pineapple juice, honey, sugar, ginger and chicken in a ziplock bag and marinate in the fridge for about an hour.
2. Heat the oil in a pan.
3. Add the chicken and marinade to the pan and saute until the chicken is cooked and the sauce begins to thicken.
4. Serve on cooked rice and garnish with the sesame seeds and green onions
* I used 1/4 teaspoon dried, ground ginger
* I used frozen chicken thawed then cut into bite sized pieces. It worked great.
Wednesday, October 29, 2008
1 tablespoon butter
1 onion, sliced
1 pinch red pepper flakes
1 apple, cored and sliced
2 teaspoons white sugar
2 tablespoons balsamic vinegar
4 pork chops
salt and pepper to taste
4 slices extra sharp Cheddar cheese
1. Prepare a grill for high heat.
2. While the grill heats, melt the butter in a skillet over medium heat. Add the onion, and cook until soft. Season with red pepper flakes then add the sliced apple. Stir in the sugar and balsamic vinegar, and simmer for 5 minutes, or until apples are soft and golden.
3. Season the pork chops with salt and pepper. Grill for 3 to 5 minutes per side, depending on thickness. Spoon the onions and apples on top of the chops, and top with a slice of Cheddar cheese. Cover the grill, and cook for about 3 minutes until cheese is melted and bubbling.
1 lb. turkey breast tenderloin, cut into 1-inch pieces, (I use 1 lb. of ground turkey)
1 28-oz. can diced tomatoes
1 15-oz. can black beans, rinsed and drained
1 8-oz. can tomato sauce
1 cup peeled, seeded and cubed butternut squash
1 medium onion, chopped
1/2 cup chicken broth
1/2 cup frozen whole kernel corn
1/2 cup dried cranberries
1 fresh jalapeño pepper, seeded and finely chopped
1 Tbsp. chili powder
1 clove garlic, minced
2 cups shredded fresh spinach
4 oz. Monterey Jack cheese, shredded (1 cup)
1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.
Sunday, October 19, 2008
Makes 8 servings
Recipe from McCormick
1 pkg of McCormick Slow Cooker Savory Pot Roast
2 1/2 to 3 lbs boneless chuck or rump roast, well trimmed
5 cups cut up fresh vegetables, such as carrots, celery, onions and potatoes
1 cup water
1) Place roast and vegetables in crock pot.
2) Mix seasoning and water until blended. Pour over roast and vegetables. Cover. Do not remove cover during cooking.
3) Cook 8 hours on low OR 4 hours on high. Remove roast and vegetables to serving platter. Stir sauce before serving.
Thursday, October 16, 2008
magic s’mores bars
10 ounces (300g) graham crackers (18 whole crackers, or two cellophane wrapped stacks)
1 stick (8 tablespoons or 110g) unsalted butter, melted
1 pinch of kosher salt
1 14 ounce can (400g) sweetened condensed milk
1 1/2 cups (250g) semisweet chocolate chips
2 cups (I have no idea how much they weigh—just throw a couple of handfuls on!) mini marshmallows
1. Preheat the oven to 350 degrees (180 degrees Celsius). In a large resealable bag (or in a food processor), smash graham crackers until finely ground. Stir in melted butter and salt. Press into a 13×9″ pan.
2. Drizzle can of condensed milk over graham crackers. Sprinkle on chocolate chips; follow with marshmallows.
3. Bake for 30-35 minutes until marshmallows a lightly browned.
(You can also replace the marshmallow with some coconut if you don't want it as sweet)
Monday, October 6, 2008
Ingredients for dough
2 to 2 1/4 cups flour
1 tbsp sugar
2 tsp salt
1/4 cup margarine
2 to 3 packages of dry yeast dissolved in 3/4 cup warm water (we typically put in 3 because that's how many packets come together when you buy them, but the recipe actually calls for 2)
(we usually double that, if we want breadsticks)
Combine dry ingredients. Add water and yeast to the flour mixture and knead until smooth. Roll out or press out with finger tips to about 1/4 inch thick to fit cookie sheets or pans.
Add your favorite toppings
This is just your basic pizza recipe, if you guys have any others you'd like to share I'd like to try them.
Sunday, October 5, 2008
3 chicken breasts or equivalent beef
3 potatoes cubed
1/2 small bag of baby carrots
2 bell peppers julienned
1/2 onion diced
2 boxes of Golden Curry (we use medium hot)
You can find it on the International aisle at Maceys
4 cups water (about)
Combine beef or chicken, potatoes, onions, carrots, bell peppers, and really any other vegetable that you want in the crock pot. Pour enough water to barely cover the vegetables. Break apart the curry cubes and place them throughout the mixture.
Just like other crock pot dishes you can cook it according to your schedule: 4, 6, 8 hours. They all work well, but of course the meat is more tender if you cook it on low for a longer time.
When it has an hour left, use a fork to shred the chicken. This batch was a little more liquidy than we like, so we added some flour to thicken it.
You can eat it lots of ways, but we LOVE to eat it over brown rice. We ate some leftovers in tortillas and that was really good too with some cheese sprinkled over it.
Voila! A very tasty dinner that's easy and will give you at least 3 days worth!!! So it's great to make before a string of busy days.
Hopefully, you'll like it as much as we do and your plate will look like this! :) Let us know if you try it and any cool adjustments that you make.
Saturday, September 27, 2008
Or if you're browsing and reading this blog and want to post too just let me know and I'll send the invitation.
By the way, I really want to make some Twice Baked Potatoes now. Just reading and looking at the pictures is making my mouth water. Mmmmm!
4 large baking potatoes (I used 6 small potatoes)
1/4 cup milk
salt to taste (I also used pepper)
1/2 T butter
1 1/4 cups shredded cheddar cheese
*Next time I'll put in bacon and green onions!
1) Preheat oven to 350 degrees.
2) Clean & scrub potatoes. Pierce skin with a fork twice.
3) Bake at 350 for about 1 hour or until the potatoes are soft & firm.
4) Let potatoes cool slightly. Cut potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt, some cheese and butter to taste.
Recipe found on allrecipes.com Submitted by Sally Oh.
I've used allrecipes before, but I was always frustrated because it gave you so many recipes. This time I used the ingredient list for potatoes, butter, and milk and I found this recipe! So delicious! :)
Thursday, September 18, 2008
1 Yellow Cake Mix
1 Large Strawberry Jell-O Packet
1 Small Instant Vanilla Pudding Packet
1 Envelope Dream Whip
1 Small Container Cool Whip
1 tsp Vanilla
1 to 1 1/2 Cups Cold Milk
-Bake cake according to directions on box
-Cool for 20 minutes
-Combine Jello-O packet with 1 1/2 cups boiling water
-Stir until Jello-O is completely dissolved
-Poke holes in cake
-Pour over cake
-Refrigerate for 30 minutes
-Combine pudding packet, dream whip envelop, vanilla, and milk
-Mix for several minutes until fluffy
-Spread over cake
-Refrigerate for 1 hour
-Spread cool whip for top
-Refrigerate until ready to serve
Sunday, September 14, 2008
1 cup chopped onions (I use 1/4 cup dried)
2 tbsp butter
3 (or more) cups sliced zucchini
2 cups (and a bit) chicken broth
1/4 tsp salt
1/3 tsp pepper
1/2 cup half and half
Grated Cheddar Cheese
Cooked crisp, crumbled bacon, or bacon bits
In a large saucepan cook onions in melted butter until tender. Add slided zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 minutes). Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Return to saucepan and add half and half. Reheat, but do not boil. Garnish with grated cheese, sour cream and bacon bits. This makes 4-6 servings.
Monday, September 1, 2008
Black Bean and Rice Soup
2 cans black beans, undrained
3 cups water
1/2 cup chopped onion
1 envelope Italian Salad Dressing Mix
1 1/2 cups minute brown rice, uncooked
Place 1 1/2 cans of beans with liquid in blender. Blend until smooth. Pour into large saucepan. Stir in remaining beans, water, onion and dressing mix. Bring to a boil. Stir in rice. Reduce heat to low, cover. Simmer 5 minutes. Top with sour cream, chopped cilantro, chopped red pepper, shredded cheese, guacamole, crushed tortilla chips, or whatever else you want.
Sunday, August 31, 2008
I haven't tried these yet, but I thought they'd be a great treat for a relaxing Labor Day.
3 C. Cocoa Puffs Cereal
3 C. Golden Grahams Cereal
1 C. peanuts
½ C. peanut butter
1 (10.5-oz.) bag miniature marshmallows
2 Tbsp. milk
1. Spray bottom and sides of 13x9 inch pan with cooking spray or grease with shortening. In large bowl, mix both cereal and peanuts.
2. In a 3 quart saucepan, heat peanut butter, marshmallows and milk over low heat, stirring occasionally, until peanut butter and marshmallow are melted and mixture is smooth.
3. Pour peanut butter mixture over cereal mixture; stir to coat well. Press mixture in greased pan. Cool at least 30 minutes before serving. Cut into bars.
Friday, August 29, 2008
1 (18.25 oz.) Devils Food Cake Mix
½ C. butter
1 Tbsp. water
Store bought cream cheese frosting
4 oz. cream cheese, softened
1/2 C. powdered sugar
1 to 2 Tbsp. milk
(mix until combined)
1. Preheat oven to 375 degrees.
2. Combine all ingredients in medium bowl. Mix on medium speed with mixer until combined.
3. Drop spoonfulls of cookies on cookie sheet. Press flat.
4. Bake 6-7 minutes. Let cool.
5. Once the cookies are finished, spread frosting in between two cookies.