Monday, December 7, 2009
I made these popcorn bars for our FHE treat tonight. It was a great choice because they were easy to make, I had all the ingredients on hand and everyone enjoyed them. Serve them up with some hot cocoa and you have yourself a fast and festive treat.
2 tablespoons unsalted butter, plus more for dish
1/2 cup popcorn kernels or one 3.5-ounce package plain microwave popcorn
1 10-ounce bag marshmallows
Butter a 9 by 13 inch baking dish. Pop the popcorn according to the package directions.
Melt the butter and marshmallows in a large saucepan over medium-low heat, stirring until smooth, 5 to 7 minutes.
Fold in the popcorn until coated. Press into the prepared dish and let sit for 10 minutes before cutting into 24 bars.
**The bars are best served within 6 hours but can be made and stored at room temperature, covered, up to 1 day in advance.
Tuesday, November 10, 2009
1 (9 inch) pie crust
2 (1 oz) squares smisweet chocolate
1 tbsp milk
1 tbsp butter
2 bananas, sliced
1 1/2 cups cold milk
1 (3.5 oz) package instant banana cream or vanilla pudding mix
1 1/2 c shredded coconut
1 1/2 c whipped topping
1. Combine chocolate, 1 tbsp milk, and butter in medium, microwave safe bowl. Microwave on high for 1 - 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.
2. Arrange banana slices over chocolate.
3. Pour 1 1/2 cups milk inot large bowl. Add pudding mix; beat with wire whisk for 2 minutes. Stir in coconut. Spoon over banana slices in crust.
4. Spread whipped topping over pie. Refrigerate 4 hours or until set. Store in refrigerator.
Friday, October 16, 2009
2 1/2 cups very warm water
2 tablespoons sugar
1 tablespoon salt
2 tablespoons cooking oil
6 cups flour
2 packages of yeast (or approximately 5 teaspoons)
Measure out water and add yeast and set aside (also add part of the sugar). In mixing bowl add all other ingredients as well as the yeast mixture. Stir for 2-3 minutes and then turn off mixer and let dough stand for 10 minutes and then mix again/ Repeat this process 5 times. Turn dough onto floured board and divide into two parts. Roll each part of dough into rectangle about 9"x12" and roll up like a jello roll, rolling from the long side. Pinch edge of loaf to seal the dough. Arrange lengthwise on a cookie sheet. Cover lightly; rise 30 minutes. With sharp knife, cut three gashes at an angle on top and bursh entire surface with slightly beaten egg. May sprinkle with sesame seeds. Bake immediately at 400 degrees for 25-30 minutes.
Tuesday, October 6, 2009
2 chicken breast, no skin, no bone, cut in 1/2-inch cubes
4 teaspoons fresh lime juice, divided
2 tablespoons olive oil (more if necessary), divided
4 green onions, thinly sliced
2 large garlic cloves, thinly sliced
3/4 cup cooked black beans or 15 oz. can, darined
1 cup diced fresh tomatoes
1/2 cup red pepper
1 jalapeno pepper, seeded and minced (optional)
1 teaspoon kosher salt
1 tablespoon chopped fresh cilantro
1 pinch cayenne pepper
10 fresh corn tortilla shells, best cooked in hot oil
1/2 cup shredded mozzarella cheese, or Monterey Jack
1/2 cup sour cream
Stir 2 teaspoons lime juice and 2 teaspoons olive oil to coat chicken. Heat 1 tablespoon oil in a heavy skillet on medium-high heat. Stir-fry chicken for 1 minute until seared; remove with a slotted spoon, cover and keep warm.
Add 1 tablespoon oil to pan. Saute onions and garlic for 2 minutes until softened. Add beans, tomatoes, red pepper, and jalapeno. Saute 2 minutes to warm, shaking pan.
Gently stir in remaining 2 teaspoons lime juice, salt, cilantro and chicken. Cook for 1 to 2 minutes until warm. Taste, add cayenne and adjust seasonings. Serve in warm, crisp taco shells with cheese and sour cream. Buen Provecho!
Tuesday, September 29, 2009
Friday, September 18, 2009
I think the sauce really makes this sandwich what it is. The bread helps, too. This recipe is slightly adapted from a highly-rated one I got on All Recipes. The original calls for foccacia bread which I've tried and is good. I prefer (homemade) ciabatta because the flavor of the sauce and veggies really comes out that way. You can also swap veggies (add mushroom or eggplant) and cheeses (feta, provolone, Parmesan...) to suit your desires.
1/4 cup light mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1 T. olive oil
1 red bell peppers, sliced
2 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
Good bread (foccacia, ciabatta, etc...)
Your choice of cheese (optional; I've used Parmesan and Provolone)
1. In a bowl mix sauce ingredients (mayo, garlic, lemon juice); refrigerate until ready to use.
2. Preheat grill or broiler.
3. In a separate bowl, toss veggies with olive oil until all are coated.
4. Grill or broil, turning as necessary and watching carefully until veggies are done to your likely.
5. Assemble sandwich: put sauce on bread, top with veggies, add cheese (if desired).
6. Enjoy the vegetarian goodness!
Wednesday, August 5, 2009
3/4 cup Grated Parmesan Cheese
Monday, June 1, 2009
1 tea. Baking Powder
1/2 tea. Salt
3 T Sugar
1/3 Cup Milk
1/3 Cup Canola Oil
1 Cup Ricotta Cheese (I used part-skim)
Juice and Zest of 1 Lemon
Monday, April 20, 2009
2 cups all purpose flour (you could also use 1 cup whole wheat flour and 1 cup white flour, or 2/3 cup oat flour and 1-1/3 cup white flour. Grind 1 cup oatmeal in a blender for oat flour)
1/4 cup sugar
3 tsp baking powder
3/4 tsp salt
1/2 cup finely chopped apple
In another bowl, combine:
1 beaten egg
3/4 cup milk
1/4 cup canola oil
Add liquid to dry ingredients; stir. Fill 12 muffin cups.
Mix 3 tbsp sugar, 1 tsp cinnamon, 1/2 tsp nutmeg
Coat 1 cup sliced apple with the above sugar mixture. Press apple slices into batter in cups. Bake at 400 F for 20 to 25 minutes.
Saturday, March 14, 2009
Thursday, February 19, 2009
Saturday, February 14, 2009
I made these sugar cookies for Valentine's Day and I really, really like them! I do, however, love cream cheese. You do have to refrigerate them - and that can be a turn-off to some people - but I think they are well worth it! You should give them a try!
1 1/2 cups sugar
1 cup unsalted butter, room temp (use real butter...I had to use 1/4 cup of salted butter, and it turned out fine)
1 - 8 oz. cream cheese, room temp
1 tsp. vanilla
1/2 tsp. almond extract (I omitted this b/c I didn't have any)
4 cups flour (I may have added up to an extra 1/2 cup)
1 tsp. baking powder
1. In a large bowl, combine butter, sugar, cream cheese, almond and vanilla extracts, and egg. Beat until smooth.
2. Stir in flour and baking powder until well blended.
3. Chill the dough 8 hours or overnight.
4. Preheat oven to 375 degrees.
5. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use.
6. Cut dough into desired shapes with lightly floured cookie cutters.
7. Place 1 inch apart on ungreased cookie sheets.
8. Bake for 7 to 10 minutes in the preheated oven (mine needed to go a bit longer), or until light and golden brown.
9. Cool cookies completely before frosting.
1 lb dry ziti pasta
1/2 to 1 whole onion, chopped (personal preference on amount, I used 1/2)
1 lb lean ground beef
2 (26 oz) jars spaghetti sauce (traditional Hunts is 98 cents each at Walmart)
6-8 slices Provolone cheese
1 1/2 cups light sour cream (tastes the same)
6 oz Mozzarella cheese, shredded
2 tbsp grated Parmesan cheese
1. Bring a large pot of water and about 1 tbps Extra Virgin Olive Oil to a boil. Add ziti pasta, cook about 8 minutes; drain.
2. In a large skillet, brown beef and onions over medium heat. Add spaghetti sauce and simmer 15 minutes.
3. Preheat oven to 350. Spray 9X13 dish with Pam. Layer in pan as follows:
1/2 of the ziti,
slices of Provolone cheese,
sour cream, evenly spread,
1/2 sauce mix,
1/2 Mozzarella cheese,
remaining sauce mix,
remaining Mozzarella cheese.
Top with grated Parmesan cheese.
4. Bake for 30 minutes or until all cheese are melted.
Total Prep time: 30 min
Total cook time 30 min
I promise you will not be disappointed in this recipe. If you or your valentine are somehow unsatisfied with this dish after following all the steps correctly, I will personally come to your home and cook it for you (as long as you live within a reasonable driving distance to me and you provide all the ingredients).
Happy Valentine's Day!
Tuesday, February 3, 2009
1 cup butter, softened (I used real butter, but I'm sure margarine works)
2 cups granulated sugar
2 cups ripe bananas (about 6 medium), mashed
1 tea salt
2 tea baking soda
3 cups flour
1 1/2 pounds frozen sliced strawberries, thawed (I used whole strawberries w/o sugar and sliced them myself)
1. Grease 2 9x5-inch loaf pans.
2. Preaheat oven to 325 degrees.
3. In a larging mixing bowl, cream the butter and sugar.
4. Incorporate the bananas in the sugar mix and scrape the sides of the bowl with a spatula.
5. Add the eggs, one at a time, mixing thoroughly after each one. Set aside
6. In another bowl, mix together the salt, baking soda, and flour.
7. Add the flour mixture to the banana mixture and stir until fully incorporated.
8. Add the strawberries.
9. Pour into prepared pans.
10. Bake for 60 to 75 minutes or until toothpick inserted in the center comes out clean.
11. Cool completely on a rack before inverting onto a plate.