I was cooking dinner a couple of nights ago, and thought I would share with you my favorite way to cook veggies right now. I intended to take a picture, but my camera was not within reach while I was cooking ;-)
Ingredients:
1 zucchini
1 yellow squash
1 small onion
olive oil
seasoned salt (Lowry's or McCormick)
Chop the zuchhini, squash and onion into small, bite sized pieces ( I normally slice and then quarter the pieces--it helps them cook better). Toss the veggies into a large bowl and drizzle with olive oil. Sprinkle liberally with seasoned salt, and then dump the veggies onto a cookie sheet or baking pan. Bake in the oven at 350 degrees for approximately 20 minutes (or until the vegetables are cooked through), stirring at least once or twice during the process. The vegetables come out with a delicious roasted flavor that will just melt in your mouth.
I am not a huge fan of squash and zucchini, but when prepared this way, I LOVE them. I think that a great alternative would also be to put the vegetables into an aluminum foil 'pouch' and cook them on the grill. Hope you enjoy!
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Monday, July 19, 2010
Sunday, May 16, 2010
Strawberry Pretzel Delight (aka my hubby's favorite summer treat)
Some food items just scream summer. Watermelon. Popsicles. Hot dogs. Strawberries....and therefore, strawberry pretzel delight. My husband loves this dessert that his mother used to make in the summers. Graciously, she shared her recipe with me, and we break it out when the weather gets warm. It is a big hit at parties, and so I thought you might enjoy the recipe as well!
Strawberry Pretzel Delight
Crust:
2 cups crushed pretzels
3 T sugar
3/4 cup melted butter
Mix ingredients together, and press into the bottom of a lightly greased 9 x 13 glass pan. Cook at 400 degrees for 8 minutes. Allow to cool completely.
Filling:
8 oz. cream cheese, softened
8 oz. regular Cool Whip-thawed
1 cup sugar
Combine ingredients in mixer and beat until well mixed and smooth. It is helpful to beat cream cheese and sugar together before adding in Cool Whip. Spread filling over cool crust all the way to edges, making sure to 'seal' the edges so the topping doesn't drip down to the crust (if topping 'runs' to the crust, the crust will turn soggy instead of crunchy). Refrigerate for 30 min-1 hour before adding topping.
Topping:
6 oz. box strawberry jello
2 cups boiling water
2 10 oz. packages frozen strawberries *
Combine jello and water and stir until jello is dissolved. Add frozen strawberries and pour over filling. Refrigerate overnight to set topping. Enjoy!
* If using fresh strawberries, use 2-3 cups of sliced strawberries. It is even better to slice and freeze fresh strawberries before adding them, as the frozen berries help cool the strawberry jello mix.
Strawberry Pretzel Delight
Crust:
2 cups crushed pretzels
3 T sugar
3/4 cup melted butter
Mix ingredients together, and press into the bottom of a lightly greased 9 x 13 glass pan. Cook at 400 degrees for 8 minutes. Allow to cool completely.
Filling:
8 oz. cream cheese, softened
8 oz. regular Cool Whip-thawed
1 cup sugar
Combine ingredients in mixer and beat until well mixed and smooth. It is helpful to beat cream cheese and sugar together before adding in Cool Whip. Spread filling over cool crust all the way to edges, making sure to 'seal' the edges so the topping doesn't drip down to the crust (if topping 'runs' to the crust, the crust will turn soggy instead of crunchy). Refrigerate for 30 min-1 hour before adding topping.
Topping:
6 oz. box strawberry jello
2 cups boiling water
2 10 oz. packages frozen strawberries *
Combine jello and water and stir until jello is dissolved. Add frozen strawberries and pour over filling. Refrigerate overnight to set topping. Enjoy!
* If using fresh strawberries, use 2-3 cups of sliced strawberries. It is even better to slice and freeze fresh strawberries before adding them, as the frozen berries help cool the strawberry jello mix.
Thursday, November 5, 2009
Perfect for the freezer baked ziti
One of the blogs I greatly enjoy, Money Saving Mom, recently had a baking day along with her friend, FishMama. I am amazed and inspired at what these ladies accomplished in two days of (NONSTOP!) cooking! LifeasMOM.com, FishMama's website, has a recipe swap on Thursdays, and this Thursday she asked for make ahead or freezer friendly recipes. I thought I would share one of my favorites:
Baked Ziti
1 lb. ziti noodles (wheat)
2-3 cups spaghetti sauce of choice (large jar of sauce if using jarred sauce)
**add ground beef or leftover meatloaf if the sauce does not contain meat
1 cup ricotta
1 cup grated Parmigiano Reggiano, divided
1 ball (approx. 8 oz) fresh mozzarella, cubed, divided
Line one 13x9 pan or two 8x8 pans with two layers of foil, leaving the sides long enough to wrap over the top. Very lightly spray the bottom with cooking spray.
Bring large pot of water to boil over high heat, adding salt if desired. When water boils, add pasta and cook until just short of al dente. Drain the pasta and return it to the pot.
Add half of the spaghetti sauce to the pasta. Stir in ricotta and 1/2 cup grated Parmigiano, tossing to coat. Add one half of the cubed mozzarella ball and stir everything thoroughly. Turn the mixture out into the foil-lined pan(s). Top with remaining sauce, mozzarella and Parmigiano. Make sure mixture is completely cool, pull up the sides of the foil and wrap tightly. Write instructions for baking* on foil with Sharpie. Place pans in the freezer overnight. The next morning, pop the foil 'dishes' out of the pans, make sure the foil is tightly wrapped, and put ziti back in the freezer until you want to eat it!
To bake: Remove ziti from freezer and place in appropriate sized pan. Allow to defrost overnight in the refrigerator. *Preheat oven to 375 degrees. Bake until the cheese on top is melted and lightly browned, and sides are bubbly, approximately 20-25 minutes.
Notes: I originally saw this recipe on Rachael Ray, and I have adapted it for my family. She made her sauce from scratch (using meatloaf), and instead I use leftover homemade spaghetti sauce OR when in a rush, Ragu Robusto. I have substituted 'ordinary' shredded Mozzarella, and it just isn't as good. I don't buy Parmigiano Reggiano, but just use grated Parmesan :-) One batch makes a TON, so for my little family I split it into two 8x8 pans. It freezes like a dream!
Baked Ziti
1 lb. ziti noodles (wheat)
2-3 cups spaghetti sauce of choice (large jar of sauce if using jarred sauce)
**add ground beef or leftover meatloaf if the sauce does not contain meat
1 cup ricotta
1 cup grated Parmigiano Reggiano, divided
1 ball (approx. 8 oz) fresh mozzarella, cubed, divided
Line one 13x9 pan or two 8x8 pans with two layers of foil, leaving the sides long enough to wrap over the top. Very lightly spray the bottom with cooking spray.
Bring large pot of water to boil over high heat, adding salt if desired. When water boils, add pasta and cook until just short of al dente. Drain the pasta and return it to the pot.
Add half of the spaghetti sauce to the pasta. Stir in ricotta and 1/2 cup grated Parmigiano, tossing to coat. Add one half of the cubed mozzarella ball and stir everything thoroughly. Turn the mixture out into the foil-lined pan(s). Top with remaining sauce, mozzarella and Parmigiano. Make sure mixture is completely cool, pull up the sides of the foil and wrap tightly. Write instructions for baking* on foil with Sharpie. Place pans in the freezer overnight. The next morning, pop the foil 'dishes' out of the pans, make sure the foil is tightly wrapped, and put ziti back in the freezer until you want to eat it!
To bake: Remove ziti from freezer and place in appropriate sized pan. Allow to defrost overnight in the refrigerator. *Preheat oven to 375 degrees. Bake until the cheese on top is melted and lightly browned, and sides are bubbly, approximately 20-25 minutes.
Notes: I originally saw this recipe on Rachael Ray, and I have adapted it for my family. She made her sauce from scratch (using meatloaf), and instead I use leftover homemade spaghetti sauce OR when in a rush, Ragu Robusto. I have substituted 'ordinary' shredded Mozzarella, and it just isn't as good. I don't buy Parmigiano Reggiano, but just use grated Parmesan :-) One batch makes a TON, so for my little family I split it into two 8x8 pans. It freezes like a dream!
Friday, October 23, 2009
Chocolate Chip Pumpkin Cheesecake
In celebration of fall season, and my birthday week, I will be running five of my favorite pumpkin recipes this week. Please come back each day, Monday through Friday, for my latest recipe. I hope you all enjoy, and that you have a wonderful fall season!
Chocolate Chip Pumpkin Cheesecake
1 cup (about 30 wafers) vanilla wafer crumbs
1/4 cup cocoa
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
3 Tablespoons all purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
4 eggs
1 1/2 cups semi-sweet chocolate chips
Heat oven to 350 degrees. In medium bowl, stir together crumbs, cocoa and powdered sugar; stir in butter. Press mixture onto bottom and 1/2 inch up side of 9 inch springform pan. Bake 8 minutes. Remove from oven; cool slightly. Increase oven temperature to 400 degrees.
In large mixer bowl, beat cream cheese, granulated sugar, flour and pumpkin pie spice until well blended. Add pumpkin and eggs; beat until well blended. Stir in small chocolate chips; pour batter into prepared crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 50 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan. Refrigerate before serving. Cover and refrigerate leftovers.
Chocolate Chip Pumpkin Cheesecake
1 cup (about 30 wafers) vanilla wafer crumbs
1/4 cup cocoa
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
3 Tablespoons all purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
4 eggs
1 1/2 cups semi-sweet chocolate chips
Heat oven to 350 degrees. In medium bowl, stir together crumbs, cocoa and powdered sugar; stir in butter. Press mixture onto bottom and 1/2 inch up side of 9 inch springform pan. Bake 8 minutes. Remove from oven; cool slightly. Increase oven temperature to 400 degrees.
In large mixer bowl, beat cream cheese, granulated sugar, flour and pumpkin pie spice until well blended. Add pumpkin and eggs; beat until well blended. Stir in small chocolate chips; pour batter into prepared crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 50 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan. Refrigerate before serving. Cover and refrigerate leftovers.
Thursday, October 22, 2009
Pumpkin Apple Streusel Muffins
In celebration of fall season, and my birthday week, I will be running five of my favorite pumpkin recipes this week. Please come back each day, Monday through Friday, for my latest recipe. I hope you all enjoy, and that you have a wonderful fall season!
Pumpkin Apple Streusel Muffins
Muffins:
2 1/2 cup flour
2 cups sugar
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, slightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cup peeled apples, finely chopped
In large bowl, combine flour, sugar, spice, baking soda and salt. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients; sitr just until moistened. Stir in apples. Spoon batter into 18 greased or paper-lined muffin cups, filling 3/4 full. Proceed with making streusel.
Streusel Topping:
2 Tablespoons flour
1/4 cup sugar
1/2 teaspoon cinnamon
4 teaspoons butter
Combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle streusel topping over batter. Bake in preheated 350 degree oven for 35-40 minutes or until toothpick comes out clean.
Last recipe is Chocolate Chip Pumpkin Cheesecake! See you tomorrow!
Pumpkin Apple Streusel Muffins
Muffins:
2 1/2 cup flour
2 cups sugar
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, slightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cup peeled apples, finely chopped
In large bowl, combine flour, sugar, spice, baking soda and salt. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients; sitr just until moistened. Stir in apples. Spoon batter into 18 greased or paper-lined muffin cups, filling 3/4 full. Proceed with making streusel.
Streusel Topping:
2 Tablespoons flour
1/4 cup sugar
1/2 teaspoon cinnamon
4 teaspoons butter
Combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle streusel topping over batter. Bake in preheated 350 degree oven for 35-40 minutes or until toothpick comes out clean.
Last recipe is Chocolate Chip Pumpkin Cheesecake! See you tomorrow!
Wednesday, October 21, 2009
Pumpkin Cookies with Brown Sugar Glaze
In celebration of fall season, and my birthday week, I will be running five of my favorite pumpkin recipes this week. Please come back each day, Monday through Friday, for my latest recipe. I hope you all enjoy, and that you have a wonderful fall season!
This cookie recipe is a tradition in my home, and from the time I was able to work in the kitchen by myself, they became my specialty. I am not a huge fan of pumpkin pie, surprisingly, but I love these cookies and would make them every Thanksgiving!
Pumpkin Cookies with Brown Sugar Glaze
Cookies:
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 cup butter/margarine
1 cup sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla
Sift flour. Measure and resift with dry ingredients. Set aside. Cream butter or margarine and sugar. Beat in pumpkin and egg. Add dry ingredients at once, blending only until there is no trace of flour. Stir in vanilla. Drop on lightly greased and floured cookie sheet. Bake at 350 degrees about 12 minutes.
Glaze:
3 Tablespoon butter
1/2 cup brown sugar
1/4 cup milk
1 teaspoon vanilla
1 cup plus 1 Tablespoon powdered sugar
Measure first 3 ingredients into a pan and boil 2 minutes, stirring constantly. Stir in sugar and vanilla and allow to cool slightly. Spread on cookies.
Tomorrow: Pumpkin Apple Streusel Muffins
This cookie recipe is a tradition in my home, and from the time I was able to work in the kitchen by myself, they became my specialty. I am not a huge fan of pumpkin pie, surprisingly, but I love these cookies and would make them every Thanksgiving!
Pumpkin Cookies with Brown Sugar Glaze
Cookies:
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 cup butter/margarine
1 cup sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla
Sift flour. Measure and resift with dry ingredients. Set aside. Cream butter or margarine and sugar. Beat in pumpkin and egg. Add dry ingredients at once, blending only until there is no trace of flour. Stir in vanilla. Drop on lightly greased and floured cookie sheet. Bake at 350 degrees about 12 minutes.
Glaze:
3 Tablespoon butter
1/2 cup brown sugar
1/4 cup milk
1 teaspoon vanilla
1 cup plus 1 Tablespoon powdered sugar
Measure first 3 ingredients into a pan and boil 2 minutes, stirring constantly. Stir in sugar and vanilla and allow to cool slightly. Spread on cookies.
Tomorrow: Pumpkin Apple Streusel Muffins
Tuesday, October 20, 2009
Pumpkin Cream Cheese Snack Cake
In celebration of fall season, and my birthday week, I will be running five of my favorite pumpkin recipes this week. Please come back each day, Monday through Friday, for my latest recipe. I hope you all enjoy, and that you have a wonderful fall season!
Pumpkin Cream Cheese Snack Cake
3 Tablespoons applesauce
1/4 teaspoon salt
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1/2 cup pumpkin
1/6 cup water
7/8 cup flour (half white/half wheat)*
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
Mix applesauce, salt, sugar, egg, pumpkin and water together. Sift dry ingredients together in separate bowl and then combine with wet ingredients. *I used 1/2 cup of white flour and just under 1/2 cup of wheat flour.* Spread batter into greased 8x8 pan withholding one tablespoon of batter.
Cream Cheese topping:
4 oz. cream cheese (reduced fat is fine:-)
1/8 cup sugar
1/8 teaspoon vanilla
1/2 egg**
Blend these four ingredients together until smooth. **For the 1/2 egg, I beat an egg in a separate bowl and then pour half of it into the mixture. You can also use just one small egg.** After ingredients are blended, dollop the cream cheese mixture on top of the pumpkin batter. Swirl with knife. Drop the last tablespoon of batter across the top and swirl again. Bake at 350 degrees for 20-25 minutes until tester comes out clean (the cream cheese may be a little gooey).
This recipe is again a halved recipe which is why several of the measurements appear strange. The 8x8 size is perfect for a couple of days snacking, and you don't have to feel guilty about eating a HUGE pan of goodies by yourself. Enjoy!
HT: KD
Come back tomorrow (my birthday!) for a family tradition of mine, Pumpkin Cookies with Brown Sugar Glaze
Pumpkin Cream Cheese Snack Cake
3 Tablespoons applesauce
1/4 teaspoon salt
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1/2 cup pumpkin
1/6 cup water
7/8 cup flour (half white/half wheat)*
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
Mix applesauce, salt, sugar, egg, pumpkin and water together. Sift dry ingredients together in separate bowl and then combine with wet ingredients. *I used 1/2 cup of white flour and just under 1/2 cup of wheat flour.* Spread batter into greased 8x8 pan withholding one tablespoon of batter.
Cream Cheese topping:
4 oz. cream cheese (reduced fat is fine:-)
1/8 cup sugar
1/8 teaspoon vanilla
1/2 egg**
Blend these four ingredients together until smooth. **For the 1/2 egg, I beat an egg in a separate bowl and then pour half of it into the mixture. You can also use just one small egg.** After ingredients are blended, dollop the cream cheese mixture on top of the pumpkin batter. Swirl with knife. Drop the last tablespoon of batter across the top and swirl again. Bake at 350 degrees for 20-25 minutes until tester comes out clean (the cream cheese may be a little gooey).
This recipe is again a halved recipe which is why several of the measurements appear strange. The 8x8 size is perfect for a couple of days snacking, and you don't have to feel guilty about eating a HUGE pan of goodies by yourself. Enjoy!
HT: KD
Come back tomorrow (my birthday!) for a family tradition of mine, Pumpkin Cookies with Brown Sugar Glaze
Monday, October 19, 2009
Pumpkin Chocolate Chip Muffins (light version)
In celebration of fall season, and my birthday week, I will be running five of my favorite pumpkin recipes this week. Please come back each day, Monday through Friday, for my latest recipe. I hope you all enjoy, and that you have a wonderful fall season!
Pumpkin Chocolate Chip Muffins
2 eggs
1/4 cup oil
1/2 cup applesauce
8 oz. canned pumpkin (approx. 1 cup, or half a can)
1/4 cup brown sugar
1/2 cup white sugar
1 1/2 cups flour (3/4 cup white flour, 3/4 wheat flour)
1 teaspoon baking soda
1 teaspoon baking powder
1-2 teaspoons cinnamon
a dash of nutmeg and cloves
1/2 teaspoon salt
1/2 teaspoon vanilla
6 oz semisweet chocolate chips
Preheat oven to 400 degrees. Combine eggs, oil, applesauce and pumpkin until well blended. Stir in sugars. In a separate bowl, sift together flours, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Gradually add flour mixture to wet mixture. When combined, stir in vanilla, and then chocolate chips. Grease muffin tins or line with paper liners. Fill muffin tins 3/4 full, and place in oven. Bake for 16-18, or until tester comes out clean (make sure you avoid the chips when inserting tester:-). Makes approx. 16 muffins.
Note: You may want to add more spices or cut back on them depending upon your preference. This recipe is a halved variation on one I found on Recipezaar, so the recipe is easily doubled and makes TONS of muffins! Feel free to double it, though, because you will love these muffins and eat them quickly.
HT: Money Saving Mom
Tune in tomorrow for a recipe for Pumpkin Cream Cheese Snack Cake!
Pumpkin Chocolate Chip Muffins
2 eggs
1/4 cup oil
1/2 cup applesauce
8 oz. canned pumpkin (approx. 1 cup, or half a can)
1/4 cup brown sugar
1/2 cup white sugar
1 1/2 cups flour (3/4 cup white flour, 3/4 wheat flour)
1 teaspoon baking soda
1 teaspoon baking powder
1-2 teaspoons cinnamon
a dash of nutmeg and cloves
1/2 teaspoon salt
1/2 teaspoon vanilla
6 oz semisweet chocolate chips
Preheat oven to 400 degrees. Combine eggs, oil, applesauce and pumpkin until well blended. Stir in sugars. In a separate bowl, sift together flours, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Gradually add flour mixture to wet mixture. When combined, stir in vanilla, and then chocolate chips. Grease muffin tins or line with paper liners. Fill muffin tins 3/4 full, and place in oven. Bake for 16-18, or until tester comes out clean (make sure you avoid the chips when inserting tester:-). Makes approx. 16 muffins.
Note: You may want to add more spices or cut back on them depending upon your preference. This recipe is a halved variation on one I found on Recipezaar, so the recipe is easily doubled and makes TONS of muffins! Feel free to double it, though, because you will love these muffins and eat them quickly.
HT: Money Saving Mom
Tune in tomorrow for a recipe for Pumpkin Cream Cheese Snack Cake!
Wednesday, October 14, 2009
Fall = Apple Cider and Mulling Spices!
I love fall--the crispness in the air, the changing leaves, the need to wear long sleeved shirts and blue jeans! My husband and I call early fall "courtin' time", because we fell in love in the fall, often taking walks during the day, or sitting on front porch rocking chairs as the sun set. Wonderful memories!
One of my favorite parts of fall is the abundance of apples; they are my favorite fruit, and I cannot get enough of them! Fresh from the mountains apples are the best:-) Last Christmas I "concocted" my own recipe for mulling spices to add to apple cider. In fact, it was one of my first posts on this blog. Since apple cider is appearing everyone in stores and coffee shops, I thought I would repost my recipe for mulling spices. It definitely Works for Me (and, as an aside, it worked wonderfully as Christmas gifts last year too!).
4 cups brown sugar
3 tablespoons cinnamon
1 tablespoon ground orange peel
1 tablespoon cloves
1 tablespoon allspice
1 tablespoon nutmeg
Mix everything together, making sure that you break up the chunks of brown sugar.
Instructions for use: Add 1/2 cup of mix plus 1 cup of water to 2 cups of cider or juice. Bring to a boil and then simmer until ingredients are dissolved and all is well combined. Enjoy!
*Note: For a single serving, use 2-3 Tablespoons to 1 cup of cider*
One of my favorite parts of fall is the abundance of apples; they are my favorite fruit, and I cannot get enough of them! Fresh from the mountains apples are the best:-) Last Christmas I "concocted" my own recipe for mulling spices to add to apple cider. In fact, it was one of my first posts on this blog. Since apple cider is appearing everyone in stores and coffee shops, I thought I would repost my recipe for mulling spices. It definitely Works for Me (and, as an aside, it worked wonderfully as Christmas gifts last year too!).
4 cups brown sugar
3 tablespoons cinnamon
1 tablespoon ground orange peel
1 tablespoon cloves
1 tablespoon allspice
1 tablespoon nutmeg
Mix everything together, making sure that you break up the chunks of brown sugar.
Instructions for use: Add 1/2 cup of mix plus 1 cup of water to 2 cups of cider or juice. Bring to a boil and then simmer until ingredients are dissolved and all is well combined. Enjoy!
*Note: For a single serving, use 2-3 Tablespoons to 1 cup of cider*
Wednesday, September 23, 2009
Honey Vanilla Granola
1/2 cup butter
1/2 cup honey
2 tsp. cinnamon
1 tsp. vanilla
dash salt
4 cups whole oats
Preheat oven to 350 degrees. In small saucepan, melt the butter and honey together. Stir in cinnamon, vanilla and salt until thoroughly melted and mixed. Pour over oats and mix well. Spread coated oats out in a thin, even layer on greased cookie sheet or jelly roll pan. *Bake for 8-10 minutes, take out of the oven and stir the oats well. Return to the oven and bake for another 8-10 minutes. Remove the oats from the oven when they start to turn golden brown or they will burn! The granola hardened and darkens as it cools.
*You may have to play with this baking temperature and length of time to get the granola the way you want it.
I love this simple, delicious granola sprinkled over vanilla yogurt. It works for me! You can add in all kinds of things like slivered almonds, or coconut, but my family likes to keep it simple with just whole oats. Sometimes I sprinkle a little brown sugar in with the oats for added sweetness and color, but it is not necessary. This granola is great for breakfast. Hope you enjoy! For other Works for Me Wednesday ideas, see here.
1/2 cup honey
2 tsp. cinnamon
1 tsp. vanilla
dash salt
4 cups whole oats
Preheat oven to 350 degrees. In small saucepan, melt the butter and honey together. Stir in cinnamon, vanilla and salt until thoroughly melted and mixed. Pour over oats and mix well. Spread coated oats out in a thin, even layer on greased cookie sheet or jelly roll pan. *Bake for 8-10 minutes, take out of the oven and stir the oats well. Return to the oven and bake for another 8-10 minutes. Remove the oats from the oven when they start to turn golden brown or they will burn! The granola hardened and darkens as it cools.
*You may have to play with this baking temperature and length of time to get the granola the way you want it.
I love this simple, delicious granola sprinkled over vanilla yogurt. It works for me! You can add in all kinds of things like slivered almonds, or coconut, but my family likes to keep it simple with just whole oats. Sometimes I sprinkle a little brown sugar in with the oats for added sweetness and color, but it is not necessary. This granola is great for breakfast. Hope you enjoy! For other Works for Me Wednesday ideas, see here.
Monday, July 6, 2009
Yummy Cinnamon Fruit Salad
1-2 medium apples
1-2 bananas
1 naval orange
grapes*
2 kiwi
1/2 cup of orange yogurt
2-3 tsp sugar or 1 packet artificial sweetener
1/2 tsp. cinnamon
Prep all fruit by coring/peeling/cutting into sections, etc. Cut prepped fruit into small pieces, including grapes if they are large. Apples do not have to be peeled unless that is your preference. Combine freshly cut fruit in bowl. In a separate bowl combine 1/2 cup orange yogurt (vanilla may also be used) with cinnamon and sugar. Feel free to taste to make sure it has the appropriate sweet and cinnamony balance:-) Use less yogurt if you don't want a lot of 'dressing' on the fruit. Pour over fruit and stir to coat. Serve immediately.
*I have no idea how many grapes to use. My original recipe calls for 6 grapes, but that is not nearly enough! A handful (or two?) will work just fine. I add what fruit I have on hand, so this recipe is not often the same.
1-2 bananas
1 naval orange
grapes*
2 kiwi
1/2 cup of orange yogurt
2-3 tsp sugar or 1 packet artificial sweetener
1/2 tsp. cinnamon
Prep all fruit by coring/peeling/cutting into sections, etc. Cut prepped fruit into small pieces, including grapes if they are large. Apples do not have to be peeled unless that is your preference. Combine freshly cut fruit in bowl. In a separate bowl combine 1/2 cup orange yogurt (vanilla may also be used) with cinnamon and sugar. Feel free to taste to make sure it has the appropriate sweet and cinnamony balance:-) Use less yogurt if you don't want a lot of 'dressing' on the fruit. Pour over fruit and stir to coat. Serve immediately.
*I have no idea how many grapes to use. My original recipe calls for 6 grapes, but that is not nearly enough! A handful (or two?) will work just fine. I add what fruit I have on hand, so this recipe is not often the same.
Friday, June 19, 2009
Yummy taco cupcakes
It has been a while since I posted a recipe, so I thought I would share this one. I made it for friends yesterday, and it is super easy and delicious! This meal came from my friend, Mrs. Sprinkles, who linked to the original recipe at Rocks in My Dryer, but suggested the adaptations.
Taco Cupcackes (you can call them something fancier if you would like:-)
1 lb. ground beef
taco seasoning packet
1-2 cups shredded cheese
1 package flaky biscuits (I use Pillsbury Grands flaky layers, 8 count)
*Brown the ground beef, drain and add the taco seasoning as directed on the seasoning packet.
*Separate the flaky layers biscuits into eight biscuits, then peel the biscuits in half, making 16 thin biscuits.
*Roll the biscuits out some (use a rolling pin, or pat them thin with your fingers) till they are approx. 8" across
*Put biscuits into cupcake/muffin tin, creating a biscuit shell.
*Fill biscuit shell with spoonful of seasoned taco meat, and top with shredded cheese.
*Bake at 350 degrees for 8-12 minutes, or until the biscuits are lightly browned.
Enjoy the yumminess!
Taco Cupcackes (you can call them something fancier if you would like:-)
1 lb. ground beef
taco seasoning packet
1-2 cups shredded cheese
1 package flaky biscuits (I use Pillsbury Grands flaky layers, 8 count)
*Brown the ground beef, drain and add the taco seasoning as directed on the seasoning packet.
*Separate the flaky layers biscuits into eight biscuits, then peel the biscuits in half, making 16 thin biscuits.
*Roll the biscuits out some (use a rolling pin, or pat them thin with your fingers) till they are approx. 8" across
*Put biscuits into cupcake/muffin tin, creating a biscuit shell.
*Fill biscuit shell with spoonful of seasoned taco meat, and top with shredded cheese.
*Bake at 350 degrees for 8-12 minutes, or until the biscuits are lightly browned.
Enjoy the yumminess!
Monday, May 4, 2009
Creamy Chicken Salad
Just as an aside--I hate condiments. I don't like mayonnaise, mustard or ketchup. I eat my sandwiches and my burgers plain. I don't dip my french fries in ketchup, and only in the past few years have 'grown up' enough to eat salad dressing on salads. Since chicken salad is commonly made with mayonnaise, I did not eat chicken salad. Then I found this recipe, and I have a chicken salad that I will eat! These measurements are approximate, so please adjust it to your personal taste:-)
Creamy Chicken Salad
1 1/2-2 cups cooked and shredded chicken
1 8 oz. package cream cheese, softened
1 small can diced green chiles
1-2 tsp. chili powder
1/2 tsp. salt (may add more to taste)
Combine all ingredients until well blended. Taste to see if more chili powder or salt is needed. A dash of red or black pepper would be a nice addition. If chicken salad is too dry, add a splash of milk or cream to the mixture. Serve on bed of salad greens, or on croissants as a sandwich. This chicken salad is very savory and is a nice alternative to the fruity chicken salads that are popular. Let me know what you think!
Creamy Chicken Salad
1 1/2-2 cups cooked and shredded chicken
1 8 oz. package cream cheese, softened
1 small can diced green chiles
1-2 tsp. chili powder
1/2 tsp. salt (may add more to taste)
Combine all ingredients until well blended. Taste to see if more chili powder or salt is needed. A dash of red or black pepper would be a nice addition. If chicken salad is too dry, add a splash of milk or cream to the mixture. Serve on bed of salad greens, or on croissants as a sandwich. This chicken salad is very savory and is a nice alternative to the fruity chicken salads that are popular. Let me know what you think!
Wednesday, April 29, 2009
Chocolate Chip Cheesecake Bars
I love a simple, easy and yummy dessert. I made 50+ chocolate chip cheesecake bars on Monday, and praise the Lord, they definitely are simple and easy! And oh, are they yummy! Here you go:
Chocolate Chip Cheesecake Bars
1 small roll (16-18 oz) refrigerated chocolate chip cookie dough
1 8 oz. box cream cheese
1 egg
1/2 cup sugar
1/2 tsp. vanilla (opt)
Press half of the cookie dough into a lightly greased 8x8 pan. Beat cream cheese, egg, sugar and vanilla on medium speed until well-mixed and creamy. Spread cream cheese mixture over cookie dough. Crumble remaining cookie dough over the top of the cream cheese. Bake at 350 degrees for 40-45 minutes, or until a toothpick comes out clean. Let cool, cut into bars, and enjoy!
Notes: 2 cups of cookie dough can be substituted for the refrigerated cookie dough. You can use the large, family size cookie dough with the same amount of cream cheese, but the cookie to cream cheese ratio will be different. I add a little bit of vanilla to give richness to the cream cheese, but if you like a strong cream cheese flavor you can leave it out.
Five ingredients in this easy dessert. It Works for Me!
Chocolate Chip Cheesecake Bars
1 small roll (16-18 oz) refrigerated chocolate chip cookie dough
1 8 oz. box cream cheese
1 egg
1/2 cup sugar
1/2 tsp. vanilla (opt)
Press half of the cookie dough into a lightly greased 8x8 pan. Beat cream cheese, egg, sugar and vanilla on medium speed until well-mixed and creamy. Spread cream cheese mixture over cookie dough. Crumble remaining cookie dough over the top of the cream cheese. Bake at 350 degrees for 40-45 minutes, or until a toothpick comes out clean. Let cool, cut into bars, and enjoy!
Notes: 2 cups of cookie dough can be substituted for the refrigerated cookie dough. You can use the large, family size cookie dough with the same amount of cream cheese, but the cookie to cream cheese ratio will be different. I add a little bit of vanilla to give richness to the cream cheese, but if you like a strong cream cheese flavor you can leave it out.
Five ingredients in this easy dessert. It Works for Me!
Monday, February 2, 2009
Cream Cheese Cookie Bars
These delicious cookie bars are SO easy! I just made a batch for our new neighbors, and I wanted to share with you.
Cream Cheese Cookie Bars
1 18 oz. tube of chocolate chip cookie dough
1 8 oz. block of cream cheese, softened
1/2 cup sugar
1 egg
Beat cream cheese, sugar and egg until smooth. Cut the tube of cookie dough in half, and press one half of the dough into the bottom of a greased 8x8 pan. Smooth the cream cheese mixture over the cookie dough crust. Crumble the remaining cookie dough over the cream cheese mixture. Bake in 350 degree oven for 35-40 minutes. Easy-peasy!
*Note 1: you can substitute 2 cups of your favorite cookie dough for store bought dough.
**Note 2: you can also buy the largest tube of cookie dough and use a 13x9 pan. Your 'cookie to cream cheese ratio' will be different, but it still works with one blcok of cream cheese.
Cream Cheese Cookie Bars
1 18 oz. tube of chocolate chip cookie dough
1 8 oz. block of cream cheese, softened
1/2 cup sugar
1 egg
Beat cream cheese, sugar and egg until smooth. Cut the tube of cookie dough in half, and press one half of the dough into the bottom of a greased 8x8 pan. Smooth the cream cheese mixture over the cookie dough crust. Crumble the remaining cookie dough over the cream cheese mixture. Bake in 350 degree oven for 35-40 minutes. Easy-peasy!
*Note 1: you can substitute 2 cups of your favorite cookie dough for store bought dough.
**Note 2: you can also buy the largest tube of cookie dough and use a 13x9 pan. Your 'cookie to cream cheese ratio' will be different, but it still works with one blcok of cream cheese.
Wednesday, January 21, 2009
Cookies at any time
I love cookies. Really. I love to bake cookies, and I love to eat cookies! It is better, however, for me to give my cookies away or make them for events, so they don't sit around the house tempting me and my hubbie to overeat. Thankfully, my husband has a great job that lends itself to 'taking cookies to the office'--he is a college professor, and both his students and his coworkers have benefitted from my cookie cooking binges.
But there are times, when I am home in the afternoon, both kids are sleeping, and I just want a cookie. Or when someone comes over at last minute and I want to offer something sweet along with coffee. I don't need 3 dozen cookies--I just need a few. My remedy for this is very simple. I make a batch of cookie dough, roll the dough into balls, place the balls on a cookie sheet and stick the cookie sheet in the freezer. After letting the dough freeze for a couple of hours, I pop the dough balls off the cookie sheet, throw them into a freezer bag and put them in the freezer. Then, on those afternoons that I MUST HAVE cookies, I can pull one or two (or six:-) balls out of the freezer bag and put them in the oven. I find it helpful to separate the balls into smaller freezer bags with a dozen cookies in each bag, and then putting those freezer bags into a larger gallon bag. This works for most types of cookie dough, both homemade and storebought. You could also roll the dough into small logs and freeze the logs. I don't prefer that method, but it would work similarly.
My favorite cookies are Snickerdoodles--in fact, I just made some Snickerdoodle cookie dough today. I will make a couple dozen cookies to take to my husband's work tomorrow, and will freeze the rest. Snickerdoodles are my "trademark" cookie, and one of the few recipes I don't share:-) But in the spirit of generosity, I want to give you the recipe to my second favorite cookie, Molasses Cookies. These delicious cookies also look beautiful, which is a plus:-)
Molasses Cookies
3/4 cup butter, melted and cooled
1 cup sugar
1/4 cup molasses
1 egg well beaten
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
Mix together the butter, sugar, and molasses until creamy. Add egg and beat well. Sift together dry ingredients. Slowly add dry ingredients to butter mixture until well blended. Chill dough (can be overnight). Form dough into balls and roll in sugar. Bake at 375 degrees for 6-10 minutes--6 for softer cookies, 10 for crispier cookies. Enjoy!!
For more Works for Me Wednesday ideas, see Rocks In My Dryer.
But there are times, when I am home in the afternoon, both kids are sleeping, and I just want a cookie. Or when someone comes over at last minute and I want to offer something sweet along with coffee. I don't need 3 dozen cookies--I just need a few. My remedy for this is very simple. I make a batch of cookie dough, roll the dough into balls, place the balls on a cookie sheet and stick the cookie sheet in the freezer. After letting the dough freeze for a couple of hours, I pop the dough balls off the cookie sheet, throw them into a freezer bag and put them in the freezer. Then, on those afternoons that I MUST HAVE cookies, I can pull one or two (or six:-) balls out of the freezer bag and put them in the oven. I find it helpful to separate the balls into smaller freezer bags with a dozen cookies in each bag, and then putting those freezer bags into a larger gallon bag. This works for most types of cookie dough, both homemade and storebought. You could also roll the dough into small logs and freeze the logs. I don't prefer that method, but it would work similarly.
My favorite cookies are Snickerdoodles--in fact, I just made some Snickerdoodle cookie dough today. I will make a couple dozen cookies to take to my husband's work tomorrow, and will freeze the rest. Snickerdoodles are my "trademark" cookie, and one of the few recipes I don't share:-) But in the spirit of generosity, I want to give you the recipe to my second favorite cookie, Molasses Cookies. These delicious cookies also look beautiful, which is a plus:-)
Molasses Cookies
3/4 cup butter, melted and cooled
1 cup sugar
1/4 cup molasses
1 egg well beaten
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
Mix together the butter, sugar, and molasses until creamy. Add egg and beat well. Sift together dry ingredients. Slowly add dry ingredients to butter mixture until well blended. Chill dough (can be overnight). Form dough into balls and roll in sugar. Bake at 375 degrees for 6-10 minutes--6 for softer cookies, 10 for crispier cookies. Enjoy!!
For more Works for Me Wednesday ideas, see Rocks In My Dryer.
Wednesday, January 7, 2009
Oatmeal Balls Recipe
This ingredient list is officially for a double-batch, because a 'regular batch' just doesn't last very long around here!
1 1/2 cups dry powdered milk
1 1/2 cups whole oats
2/3 cup honey
1 cup peanut butter (I use Skippy Natural)
1/2 cup (approx.) wheat germ
1/2 cup (approx.) sunflower seeds
Mix ingredients together, roll into small balls and refrigerate.
The great thing about this recipe is that you can change it every time you make it! The first four ingredients are the 'basics', while the wheat germ and sunflower seeds are 'extra'. Other ideas for add-ins:
*cocoa powder
*cinnamon
*vanilla
*flax seed
*raisins
*dried fruit
*coconut
*mini-chocolate chips (okay, this might defeat the healthiness of the snack, but it would be yummy)
These are so yummy, and they are the perfect snack!
1 1/2 cups dry powdered milk
1 1/2 cups whole oats
2/3 cup honey
1 cup peanut butter (I use Skippy Natural)
1/2 cup (approx.) wheat germ
1/2 cup (approx.) sunflower seeds
Mix ingredients together, roll into small balls and refrigerate.
The great thing about this recipe is that you can change it every time you make it! The first four ingredients are the 'basics', while the wheat germ and sunflower seeds are 'extra'. Other ideas for add-ins:
*cocoa powder
*cinnamon
*vanilla
*flax seed
*raisins
*dried fruit
*coconut
*mini-chocolate chips (okay, this might defeat the healthiness of the snack, but it would be yummy)
These are so yummy, and they are the perfect snack!
Sunday, December 14, 2008
Thrifty Christmas #3--Mulling Spices
I LOVE hot apple cider in the winter, so it is only natural that I started looking for mulling spices that I can give as gifts at Christmas. I started with this recipe here, but adapted it some for my preferences.
4 cups brown sugar
3 tablespoons cinnamon
1 tablespoon ground orange peel
1 tablespoon cloves
1 tablespoon allspice
1 tablespoon nutmeg
Mix everything together, making sure that you break up the chunks of brown sugar.
Instructions for use: Add 1/2 cup of mix plus 1 cup of water to 2 cups of cider or juice. Bring to a boil and then simmer until ingredients are dissolved and all is well combined. Enjoy!
*Note: For a single serving, use 2-3 Tablespoons to 1 cup of cider*
4 cups brown sugar
3 tablespoons cinnamon
1 tablespoon ground orange peel
1 tablespoon cloves
1 tablespoon allspice
1 tablespoon nutmeg
Mix everything together, making sure that you break up the chunks of brown sugar.
Instructions for use: Add 1/2 cup of mix plus 1 cup of water to 2 cups of cider or juice. Bring to a boil and then simmer until ingredients are dissolved and all is well combined. Enjoy!
*Note: For a single serving, use 2-3 Tablespoons to 1 cup of cider*
Thrifty Christmas Idea #1-Mocha Cooler Mix
My friend, Jeni, made this for us one year, and a year later, I made it for everyone for Christmas. It is super easy and yummy!
Mocha Cooler Mix
1/4 cup instant coffee granules
1 cup sugar
1 cup nonfat dry milk powder
1/4 tsp salt
1 cup powdered nondairy creamer
1/3 cup baking cocoa
With a rolling pin, crush coffee granules into a fine powder. Place in an airtight container. Add sugar, milk powder, creamer, cocoa and salt; mix well. Store in a cool dry place for up to a year. Makes 3 1/2 cups--7 batches.
Additional ingredients:
1 1/2 cups crushed ice
1/2 cup milk
To prepare cooler: In a blender, combine the ice, milk and 1/2 cup of mocha mix. Cover and process on high until smooth. Pour into glasses. Yield: 2 servings per batch. For extra flavor, add flavored creamer while blending.
This is a fun gift to put in a cute Christmas mug!
Mocha Cooler Mix
1/4 cup instant coffee granules
1 cup sugar
1 cup nonfat dry milk powder
1/4 tsp salt
1 cup powdered nondairy creamer
1/3 cup baking cocoa
With a rolling pin, crush coffee granules into a fine powder. Place in an airtight container. Add sugar, milk powder, creamer, cocoa and salt; mix well. Store in a cool dry place for up to a year. Makes 3 1/2 cups--7 batches.
Additional ingredients:
1 1/2 cups crushed ice
1/2 cup milk
To prepare cooler: In a blender, combine the ice, milk and 1/2 cup of mocha mix. Cover and process on high until smooth. Pour into glasses. Yield: 2 servings per batch. For extra flavor, add flavored creamer while blending.
This is a fun gift to put in a cute Christmas mug!
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