Tuesday, March 31, 2009
I made Kitchen Cafe's Sweet and Sour Chicken, delicious!! - All my sisters and mother made it and loved it too!
I made Kitchen Cafe's Tosted Orzo with Peas and Parmesan - Soo good, we had fish and fruit with it, it was really good. I had never made orzo before and I fooled everyone thinking it was rice!
I made Pioneer Woman's Farfalle with Zucchini - it was very tasty, Katie and Jed loved it too! I'm excited for zuchinni and squash season, I have two of each planted in my garden!
I made The Sister's Cafe Shredded Sweet Pork. I didn't make the rice/beans or dressing recipe from there. I actually used my mom's (she posted it) black/bean and corn salsa instead of pico. That made it really tasty. I used the dressing from Kitchen Cafe. The pork was the BEST I've tasted. Everyone that I've told to made it can't say enough about it either. So so good!
That's about it folks. Let me know if you like any of those!
Monday, March 30, 2009
Saturday, March 28, 2009
Banana Carrot Muffins
1 1/2 C. whole wheat flour
3/4 C. sugar (optional)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs, separated
1 Tbsp. honey
1/4 tsp. grated orange peel
2 med. ripe bananas, mashed
1 C. shredded carrots
1/2 C. unsweetened applesauce
1/2 C. chopped nuts (optional)
In a large bowl, combine, the dry ingredients (first seven ingredients) and the nuts. In a small mixing bowl, beat egg yolks until light and lemon colored. Beat in honey and orange peel. Fold in the bananas, carrots and applesauce. Stir into dry ingredients just until moistened.
In another small mixing bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350º for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 13-15 regular sized muffins
Tuesday, March 24, 2009
4 T real butter
1/3 C sugar3 large eggs1/3 C flour1/4 t salt8 oz bittersweet chocolate*, melted
*8 ounces is about 1 1/3 C of bittersweet chocolate chips. Make the 1/3 cup a little over-full and you should be good
Additional Ingredients:conf. sugar for dustingsweetened whipped cream for serving
butter and sugar for preparing pans
You can either bake these in a muffin tin, in ramekins, or even a oven-proof mug. If you use a muffin tin you'll get 6 cakes and depending on the size of the ramekins you'll get 4-6.
Directions:Preheat oven to 400 degrees.
To prepare pans, use your fingers (or the butter wrapper) to rub butter in the muffin tins or ramekins. Sprinkle in some granulated sugar to coat the entire inner surface and tap out any extra and discard.
In a bowl with a mixer beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Combine flour and salt and slowly add it into the butter mixture just until combined. Stir in melted chocolate by hand, just until combined. Don't over mix.
Divide batter evenly among prepared muffin cups or ramekins and then place them on a baking sheet.
Bake just until tops of cakes no longer jiggle when pan is lightly shaken, about 8-10 min for a muffin pan, and 10-12 for ramekins (we baked 17-20 minutes, you can experiment and find what you like). Remove from oven and let stand 10 min.
If using muffin tins, invert the tin and place an idividual cake on each serving plate. You can do the same with the ramekins, or just serve them as is. Dust with powdered sugar and serve with a dallop of sweetened whipped cream.
Monday, March 23, 2009
Thursday, March 19, 2009
Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 Tablespoons of cornstarch in 1/8 cup of juice and stir in until thickened.
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
5 cups cooked leftover white rice (that’s at least 1 day old)
1 medium onion (diced)
6 cloves garlic (minced)
2 eggs (beaten)
1 cup frozen peas and carrots (thawed)
½ tablespoon tumeric
Soy sauce (to serve)
2 tablespoons oil (for frying)
Step 1: Add a little bit of oil or cooking spray to a heated fry pan. Add beaten eggs and scramble until fully cooked. Remove from heat and set aside.
Step 2: Heat a wok and add oil. Add garlic, onion, and peas and carrots. Stir fry until vegetables have reached your desired tenderness. Add rice and stir fry for 2 minutes. Add turmeric and eggs. Mix well.
Step 3: Serve with soy sauce. (We found we loved it with soy sauce. It was so good after we sprinkled it on.)
Wednesday, March 18, 2009
1 ½ C. cold water
1 ½ C. powdered milk
2/3 C. sugar
1 tsp. vanilla
1 – 1 ½ trays ice
1/4 C. of cocoa or handful of frozen strawberries or any other flavor
Place ingredients in the blender and mix. It’s also great with some peanut butter or a banana added.
Monday, March 16, 2009
1 cake mix--yellow, white or chocolate
1/3 cup oil
1/2 c. peanut butter (she did crunchy and I liked the little crunchy parts)
1 c. chocolate chips
Mix together the cake mix, eggs and oil. Add in the peanut butter. Mix in chocolate chips.
Pat down into a 9x13 pan. Cook at 350 for 12-18 minutes.
Sunday, March 8, 2009
So here's the recipe:
I can't say this is a super-delicious chocolate cake, so why am I posting it? Because it is a kid-friendly recipe! My kids had a blast making this and they were so proud. I found this recipe somewhere on the internet and had to try it. It's hard letting my kids help me in the kitchen -- I try to be patient, but sometimes... Anyways, since this was a little cake for the kids I relaxed and let them take over (except for the egg, I couldn't bring myself to let them crack it). The first time we tried it one of my daughters had a friend over who was turning 4 that day, so they got to make a birthday cake. They were so excited they forgot to ask for frosting -- hooray!
5 Minute Chocolate Mug Cake
4 Tbsp flour
4 Tbsp sugar
2 Tbsp baking cocoa
3 Tbsp milk
3 Tbsp oil
1 Tbsp sour cream (if you have any on hand--the original recipe didn't call for this, but I added it to make the cake a little more moist)
3 Tbsp chocolate chips (they all sunk to the bottom but were still tasty)
Add dry ingredients to a large mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil, mix well. Stir in chocolate chips. Put your mug in the microwave and cook for 3 minutes. Allow to cool for a little while, and then tip it out onto a plate. Sprinkle some powdered sugar on top if you want, or frost it.
Thursday, March 5, 2009
1/4 c. ground mustard
2 TBS. Worchestershire sauce
2 TBS. olive oil
1/2 tsp. white vinegar
1 tsp. salt
1/8 tsp. pepper
1 medium onion, quartered
2 celery stalks, quartered
Parsley (I used dried)
2 bacon strips
1/4 c. butter, softened
Additional olive oil
2 c. chicken broth
1 c. water
Combine the first six ingredients in a small bowl; stir to form a smooth paste. Brush over inside and outside of turkey. Cover and refrigerate for 1 to 24 hours.
Place turkey in a large roasting pan. Place the onion, celery, and parsley inside turkey cavity. Lay the bacon across the breast. Spread butter between legs and body. Tie drumsticks together. Brush the turkey with oil . Pour broth and water into pan. Bake uncovered at 325 for 3 1/2 to 4 hours or until it's done. (My turkey luckily had the little red pop up thing). Make sure to baste the turkey frequently. Remove from oven and discard the bacon.
Wednesday, March 4, 2009
I realize this picture might not look too appetizing, sorry! But I promise this meal is very tasty - the gravy this recipe makes is so yummy. When I told 2 of my sisters that's what I had made for dinner, they both wanted some too! It is a meal we all remember eating at Grandma Clouse's house from time to time, and our mom used to make it as well. This was the first time I had remembered to make it in about 5 years -- I'm not sure why I waited!
steak - (the recipe doesn't say how much, but at least enough to cover the bottom of a 9x13, and maybe even a little more than that!)
1 large onion
2 cans cream of mushroom soup
2 1/2 cans water
flour, salt, pepper
Tenderize steak by beating with serrated edge knife, trim off the fat, and cut into small pieces. Salt and pepper well and dip into flour. Or mix your salt and pepper with the flour and dip pieces in. Put into hot shortening to quickly brown on both sides. Put in 9x13 pan (or a little larger pan because your 9x13 will be pretty full). Saute 1 chopped onion in same pan after meat is browned and put in 9x13 pan. Pour soup and water into the same pan you browned the meat in and heat thoroughly - pour over meat. Bake uncovered at 350 degrees for 1 1/2 to 2 hours. Serve over mashed potatoes or rice -- I've never tried rice because I love mashed potatoes with gravy!
Tuesday, March 3, 2009
Monday, March 2, 2009
This was our Valentine's Day Dessert and Wow! it was delicious. Very rich and chocolaty. Our cakes cooled before we ate them so the chocolate didn't quite ooze out but it was still delicious on the inside. Next time I would serve them from right out of the oven. Here is the recipe:
Individual Chocolate Lava Cakes
Yield: 6 Servings
1 60% Cacao Bittersweet Chocolate Baking Bar
1/2 60% Cacao Bittersweet Chocolate Baking Bar
1/4 cup(s) heavy cream
8 tablespoon(s) (1 stick) unsalted butter
2 egg yolks
1/3 cup(s) sugar
1/2 teaspoon(s) vanilla extract
1/4 cup(s) cake flour
Directions--To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
To make cake, heat oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.
---Because I only have two 6 oz custard cups I modified the recipe a bit. I halved the recipe and then formed the chocolate and cream into only two balls. I then divided the batter between the two 6 oz custard cups and placed a ball in each. It baked for about the same amount of time (but I didn't keep track exactly, I just watched it). I served the cake with fresh sliced strawberries and whipped cream instead of raspberries and whipped cream.
Sunday, March 1, 2009
This isn't anything new. Just a reminder that breakfast burritos are delicious and very filling! Jon made this one, that's why it has fresh potatoes that he peeled, cubed, and fried in some shortening. When I make breakfast burritos, I usually bake a bag of frozen tater tots to make it easier. His other ingredients are scrambled eggs, bacon, and cheese (and of course we always put salsa on them).
Does anyone have some other things they like to put in breakfast burritos? Leave a comment if you do! It would be fun to get some new ideas.