Monday, December 27, 2010
I gave you each a cookbook for Christmas. Nothing overly exciting, but we all love Taste of Home, right? Each of you got a different edition. I can't remember exactly who got what but I do know there was a diabetic, casserole, crockpot, shortcut, and penny pinching cookbooks.
Your challenge is to simply use the cookbooks and post the recipe here. If you take the time to post a picture, great- and yes, it does count if you just pull the picture off of the TOH website. Thats fine. Make sure that you also include any adjustments you make to the recipe- I know that I make them to pretty much every recipe I try.
Tuesday, December 7, 2010
1/2 cup whole wheat bread crumbs
1/8 cup (1/2 ounce) grated Parmesan cheese
1/8 cup finely chopped almonds
1 tablespoon chopped parsley
1/2 clove garlic, crushed
1/2 teaspoon salt
1/8 teaspoon dried thyme
Pinch of ground black pepper
1/8 cup extra virgin olive oil
1 pound boneless, skinless chicken breasts, pounded to 1/2" thickness and cut into 6 pieces
Sprig Italian parsley, for garnish
Preheat the oven to 400°F.
In a medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme, and pepper. Mix thoroughly.
Place the oil in a shallow dish. Dip the chicken first in the oil, then dredge in the crumb mixture. Place the chicken in a shallow baking pan.
Bake for 25 minutes, or until a thermometer inserted in the center of a piece registers 170°F and the juices run clear. (Do not turn the chicken during cooking.) Garnish with the parsley.
16 total fat (4 g sat)
91 mg cholesterol
15 g carbohydrate
41 g protein
1 g fiber
730 mg sodium
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar (for rolling at the end)
Cream butter ane vanilla. Mix sugar, flour, and walnuts in a seperate bowl. Combine the two together. Mix until it is no longer crumbly. Roll into 1 inch balls. Bake in a preheated 350 oven for 12 mins. Remove and roll in sugar. Makes 36.
Apparently these are very freezable, too. I didn't get a change to try, though, because every time I pulled a batch out, they disappeared.
Friday, November 26, 2010
1/2 cup buttermilk
1/2 cup whole wheat bread crumbs
1/4 cup ground walnuts
1 onion, cut crosswise into 1/4 inch slices (onion rings)
Preheat oven to 500. Mix bread crumbs and walnuts together. Dip rings in buttermilk first and then bread crumb mixture. Be careful not to keep liquids in the crumbs to the bare minimum. Once it gets wet, the crumbs won't stick to the onions any more. Lay on a baking sheet that was sprayed with cooking spray. Spray onions with cooking spray, and baked for 20ish mins until golden brown.
1 onion, chopped
1/2 pound sliced mushrooms
1/2 teaspoon of thyme
1/4 teaspoon salt
Saute until mushrooms release their liquid (about 3 mins). Sprinkle with 1/4 cup whole wehat flour and stir for 1 min. Then, add 3 cups 1% milk and stir constantly for about 3 mins until thick.
Add 1-16 oz bag of frozen green beans. Stir until beans are coated.
Place beans in baking dish (sprayed with cooking spray). Lay onions on top. Baked for 25 mins in a 400 degree oven.
1 1/2 cup egg nog
1/4 cup milk
1 large package vanilla pudding
Mix together. Add in:
1/2 bag toffee chips (with or without chocolate, doesn't matter)
1 tub cool-whip
Mix with pudding.
Pour into a baked and cooled pie crust. You could also use a graham cracker crust.
Friday, October 29, 2010
Thursday, September 16, 2010
Tuesday, September 14, 2010
The challenge is that for every non-chicken recipe you post, you get a point. The person with the most points wins. Something cool. I'll send you a brownie mix or something. You have until September 30th at midnight.
If you actually bring me something non-chicken, I'll give you 50 points automatically. Just saying. You'd totally win that box of brownies...
Monday, August 23, 2010
BYU MINT BROWNIES
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
Sunday, July 18, 2010
2/3 C Shortening, Melted (NOT NOT NOT butter flavored)
2 C Sugar
1 teaspoon Vanilla
1 1/2 C flour
1 teaspoon baking POWDER
1 teaspoon Salt
1 to 1 1/2 C minature marshmallows
1 C Chopped nuts (optional)
Mix Cocoa and melted shortening in bowl. In separate bowl beat eggs, sugar and vanilla. Add to cocoa mix. Add dry ingredients EXCLUDING marshmallows to cocoa mixture. Mix well. Stir in marshmallows. Pour into 9x13 pan and bake @ 350 for 25-35 minutes. Your fork or toothpick won't come out super clean because of the marshmallows.
Saturday, July 10, 2010
2-3 chicken breasts
1 jar salsa (we used homemade)
Dump in a crockpot together. You can put it on high if you want it done faster, or low if you want it done slower. I did it on low, and the chicken took 3-4 hours. When the chicken is done, shred it and stir.
Either in the crockpot or on the stovetop (depending on how soon you are serving it), mix in:
2 cans black beans, rinsed
1 can corn
2 tsp cumin
2 tsp garlic salt, or garlic and salt
chili powder to taste
Heat together. Then, just before serving, add half a brick of cream cheese. Stir to combine.
We served this on chips with lettuce, tomatos, olives, and other normal taco topping. I used the leftovers on tortillas with spinach.
Thursday, July 1, 2010
Which means, next time it was his night to pick dinner, homemade egg rolls were it. I didn't actually use much of a recipe. I just started dumping things together, and it turned out pretty good.
egg rolls wrappers
1 lb ground hamburger (that's what I used this time. I may try ground sausage next time for more flavor)
1/2 head of cabbage
cumin, garlic salt, and one of those packet seasonings for sweet and sour sauce (you know, the place in the grocery store that has a shelf full of packets, which are a big pain for employees to dela with? Yeah, they had a sweet and sour sauce one)
Fry hamburger. Drain. Shred cabbage and carrots and add to meat. Add seasonings. Sometime, I may actually narrow down the best seasoning combination, but I didn't measure this time. But, you all can taste it out and figure out what you like.
Place in egg roll wrappers and seal with a beaten egg. Spray a cookie sheet with cooking spray. Place egg rolls on it. Spray egg rolls with cooking spray. This makes it lightly oiled so that they are still crispy even though you aren't frying them. You could fry them, but we are trying to be healthier here.
Bake at 375 for 10 mins. Flip and bake 12-15 mins more. Let sit for about 10 mins, long enough for them to crisp up a little, but not long enough to get cold. Serve with sweet and sour sauce or whatever else you want to dip them in.
A note- make sure your filling isn't very wet. Moisture will cause steam as it cooks, and that will cause them to split open. Another note- the egg adheres to the wrapper, not to egg, so you only want to wet one side of your seam.
I made 20, and we ate about 10 at dinner. The rest were placed in a plastic bag and put in the fridge. The mysteriously disappeared quite quickly over the next day.
Saturday, June 26, 2010
1 can tomato sauce
1 can tomato paste
1 1/2 tbsp italian seasoning
1/2 tsp sugar
1 tsp paprika
1 tablespoon garlic (we used the kind you get in a big jar from Sam's club. It helps to have a lot of the juice with this recipe).
Mix it all together. We used an immersion blender to make sure we got the paste blended in well. But you could do it with some patience and a spoon as well.
Yield is enough sauce for 4 pizzas. Its also way cheaper than a jar of sauce. From my calculations, this recipe costs less than $1.50 and a can of good sauce costs around $2.50. And you can really only get two pizzas out of a jar of sauce. So, instead of spending $1.25 per pizza for sauce, you're only spending about 36 cents.
Friday, June 11, 2010
Wednesday, June 2, 2010
Monday, May 17, 2010
AUNT WINNIE'S RAISIN CAKE, from the 'Chez Burnham ' recipe book.
*Aaron's Note: I found this in Grandpa's Journals, and thought it belonged here.
(A favorite request on birthdays. The caramel icing was best - like candy. Her children would peel it off and save it to eat last.)
Boil 2 c. raisins in two c. water. If not enough juice afterward, add water to make 2 cups. Let cool slightly.
Add 1 c. shortening 2 c. sugar
Stir in (sifted):
5 c. flour
2 t. soda
1 t. salt
½ t. nutmeg
½ t. cloves
1 t. cinnamon
Bake at 350° about 30 minutes.
Caramel icing: (Good on spice cake)
3 c. sugar 1 c. cream* ½ c. water
Melt 1 c. sugar in large fry pan or saucepan. When melted, add enough water (½ c.) to dissolve sugar. To this, add 2 c. sugar and 1 c. cream (sweet) and let cook until it forms a soft ball in water. set aside till it stops bubbling, abt. 5-10 minutes. Whip with spoon till thick for cake. Don't wait too long!
* Can subsitute rich milk. (Half and half?)
Thursday, May 6, 2010
Saturday, May 1, 2010
Spread 12 ozs cherry pie filling in a buttered cast iron pan.
Mix 2 eggs
1/4 c sugar
1/2 c milk
1 tsp vanilla
1/2 c flour
Pour over cherries.
Bake uncovered 30 min at 400 deg.
Sprinkle with powdered sugar.
Sent via BlackBerry from T-Mobile
Sunday, April 18, 2010
2 8-oz. packages cream cheese, softened (you can use light cream cheese)
2 c. (8 oz.) shredded sharp cheddar cheese
3 Tbsp. finely chopped green onions
1/4 c. finely chopped bell pepper (any color; I used red and orange mini peppers because I like the color and, well, I had some lying around the house that needed to be used!)
2 tsp. seasoning salt
1 small can crushed pineapple, drained very well (you may want to press in a fine-mesh strainer)
1/2 c. pecan pieces, chopped (you can also use pecan "chips")
Shred the cheese yourself. Preshredded cheese won't mush into the ingredients. Chop other things very finely! Mix everything but the pecans together. It takes using your hands to get it all thoroughly mixed.
Shape into a ball and roll in the pecans. Put it in the fridge to set. Serve with crackers or veggies.
Saturday, March 27, 2010
Spray crockpot with cooking spray. Add one chicken breast per person eating, or if you're being healthy and want to split the chicken breasts, you do math.
Cover with one jar of salsa. I like Newman Peach Salsa. It gives it a nice sweet flavor.
Cook for 4 hours on low.
Add 2 cans of drained black beans. Cook on low for another 4 hours ish.
Serve with cheese and sour cream. Its kind of a goolash. Add fritos if you're feeling frito-ish.
Eat. This gets better with age. Optimal age is 2 days, I wouldn't recommend more than 4.
2 blocks of cream cheese
1/2-3/4 cup brown sugar
2 tablespoons milk
a splash of vanilla (to taste)
Let cream cheese soften. Throw it all in a mixer and whip it together.
Friday, March 26, 2010
Here are the rules:
1. One point per dessert recipe.
2. Two points for non-dessert recipe.
3. A bonus point per picture that YOU took. (So, make the recipe, take pictures along the way, like fancy cooking blogs do, and you can get a whole bunch of posts.)
4. All recipes must be tried by you, and may not have been previously posted.
5. You lose all points for that recipe if you don't label it.
Contest ends Saturday, April 3oth at midnight.
Winner will receive a prize, of some sort. I'm thinking chocolate. You also get bragging rights.
Edited to change end date. After Emma's comment, I realized that, with all that is going on, one week just isn't enough. We'll go for just over a month.
Saturday, March 13, 2010
1 1/2 cup warm water
1 Tbsp sugar
1 Tbsp yeast
1/2 tsp salt
3-4 1/2 cups flour
Combine water, sugar, and yeast, and let stand about 10 mins. Mix in salt and 1 1/2 cups flour. Add flour gradually until it forms a sticky dough. (You want it a little stickier than normal bread dough, but not so sticky you can't work with it.)
Let it rise until double in size (45 mins -1 hour).
(Note: If you want to, right here, make these into breadsticks, cinnamon sticks, or pizza dough, that works, too.)
Pull off small balls and roll them out into a disc. I do one hot pocket at a time. I tried rolling out half the dough and slicing it into sections, but that didn't work as well. Put filling in (see below), and pinch the edges. Brush with egg wash. Bake at 425 for about 12-15 mins.
Now, for fillings, I have tried the following:
-chicken, spinach, cream cheese, and seasonings. I thought it was great; kids weren't fans.
-pepperoni, cheese, pizza sauce.
-sausage, cheese, marinara sauce.
-ham and cheese (Tom's favorite)
I've found 2-3 tablespoons of total filling is about right. It depends on how big of a pocket you make. My next ones, I want to do some dessert ones with pie fillings and a cinnamon/sugar sprinkle on top.
Friday, March 12, 2010
These are not that hard to make! I don't know why I don't make them more often. Makes about 10.
My own invention:
Monday, January 25, 2010
I got this for Christmas from a friend, and it works really, really well. She made hers with Palmolive, and it's really sudsy. She said she normally uses Dawn, and it's better. When I make it, I will try using Dawn.
1/4 c vinegar
2 tsp borax
3 1/2 cups hot water
20 drops of essential oil (lavendar, tea tree, lemon, peppermint)
1/4 c dish soap (add last)
Put it all in a spray bottle and shake.
I use it in our kitchen and bath, and it's been really great.
Saturday, January 16, 2010
4-5 medium yams boiled and peeled
4-5 Apples Peeled and sliced
Alternate Yams and apples in casserole dish.
1 c. white sugar
2 c. water
4 Tb. cornstarch
1 tsp. salt
After thickened add 1/4 c. marg./butter
Pour sauce over apples and yams and cook 1 hour at 350
Add grated orange rind to sauce for flavor.
Be sure not to overboil yams-mushy is no fun! :)
Monday, January 4, 2010
Having been raised in this family, I'm sure you can all see the problem this presents. So I need recipes that don't use sugar.
Friday, January 1, 2010
Here's the link, because I'm lazy like that. (Actually, for some reason, I just haven't been able to copy and paste it here, and I don't have time to type it out.)