Saturday, June 30, 2012

Cinnamon Toffee Chex Mix

This is seriously addicting stuff! If you don't want to eat it all yourself, make sure there are a few more people around when you make this....seriously!

Cinnamon Toffee Chex Mix
by: BackFor Seconds

9 cups Chex cereal
18 oz white chocolate
2 tsp cinnamon
1 1/2 cups chocolate chips
1 cup cinnamon chips
1 cup toffee bits

In a large bowl heat white chocolate in the microwave for 30 seconds. Stir and continue to heat at 15 second intervals until melted and smooth. Stir in the cinnamon. Add chex and toffee bits and carefully stir until coated. Stir in chips and pour onto wax paper in a single layer to cool. After 20 minutes or until set, break apart and store in a tightly sealed container.


Friday, June 29, 2012

Fluffy Mozzarella Biscuits

These came together quite quickly and made 2 large pans worth of biscuits. They tasted great and freeze well.

Fluffy Mozzarella Biscuits
http://www.jocooks.com

3 1/2 cups all purpose flour
2 tbsp baking powder
2 tsp salt
9 tbsp cold butter, cut in cubes (1 stick plus 1 tbsp)
2 cups shredded mozzarella cheese
1 3/4 cups milk, cold
1 egg, for egg wash

1.    Preheat oven to 400 F degrees.
2.    In a large bowl add the flour, baking powder and salt and mix well.
3.    Cut the cold butter into pieces, and add it to the bowl with flour.
4.    Using a pastry cutter, or two knives cut into the butter until the butter forms into small peas.
5.    Add the cheese and milk to the bowl and continue mixing until the dough comes together. Use your hands if necessary.
6.    Turn the dough onto a floured surface and continue kneading a few times, do not over knead. Roll out the dough so that it’s about half an inch thick.
7.    Using a round cookie cutter, you can also use a glass if you don’t have a round cookie cutter, start cutting the biscuits.
8.    Brush the biscuits with the egg wash and bake in the oven for about 20-25 minutes then let cool on a wire rack.


Thursday, June 28, 2012

Beef Brisket Float

This recipe comes from my Aunt Marilyn's sister. I made this when my parents were here and then had some others out to eat. We all said it was THE best brisket we have ever made. I did not marinate it overnight(I forgot.....I had company!)Excellent recipe!

Beef Brisket Float
Jackie Outhouse

1 (4-6 lbs) beef brisket
1 12 oz. Coke (reg.)
15 oz beef broth (1 can)
5 oz. soy sauce
Cavender's Greek Seasoning(see recipe below)
also need 1 lg. cooking bag
1. Rub beef w/ seasoning
2. Put into baking bag and place in a 9x13" pan
3. Add coke, broth and soy sauce
4. Seal and marinate in refrigerate over night-turn meat
   over at least once.(Beth marinated from 9 am until 3 pm)
5. Cook at 350* for 3 hrs. or 325* for 4 hrs.
6. Cool or serve hot w/ or w/o sauce.
7. Mix some of the broth/sauce with BBQ sauce  
   and bring to boil and let boil to thicken it.

Cavender's Greek Seasoning Clone


2 teaspoons salt
2 teaspoons dried oregano
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon beef bouillon granules
1 teaspoon parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon sugar

Combine all ingredients, and store in an airtight container.


Wednesday, June 27, 2012

Baked Asparagus with Balsamic Butter Sauce

This is another great way to dress up plain asparagus. We loved it!

Baked Asparagus with Balsamic Butter Sauce
http://allrecipes.com

1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

 

Preheat oven to 400 degrees F (200 degrees C).

Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
Bake asparagus 12 minutes in the preheated oven, or until tender.
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Tuesday, June 26, 2012

Wilderness Breakfast

This was a great brunch recipe. It is quite filling with the croutons, bacon and sausage. Will make this again.

Wilderness Breakfast
from Gooseberry Patch's The Harvest Table

3 cups croutons
1 1/2 cups shredded Cheddar cheese
6 to 8 eggs, beaten
3 cups milk
10 3/4 oz. can cream of chicken soup
3/4 t. dried, minced onion
3/4 t. dry mustard
3/4 t. salt
1/8 t. pepper
1 lb. bacon, crisply cooked and crumbled
1 lb. ground pork sausage, browned and drained

Line a greased 13"x9" baking pan with croutons and cheese; set aside. In a large bowl, stir together eggs, milk, soup, onion, mustard, salt and pepper. Pour mixture over croutons and cheese; sprinkle with bacon and sausage. Bake, uncovered, for one hour at 325 degrees. Serves 6-8.

Monday, June 25, 2012

Cream Cheese Sheet Cake

This is a dangerous cake to have in the house unless you plan on having a party. It is SO very yummy. I made this while my folks were here in early June and we all couldn't stay away from it. It is super easy to put together. Try it soon!

Cream Cheese Sheet Cake
Tast of Home Dec/Jan 2001

1 c. plus 2 tbsp. Butter or Margarine, softened
2 pkgs. (3 oz ea) Cream Cheese, softened
2-1/4 c. Sugar
6 Eggs
3/4 tsp. Vanilla
2-1/4 c. Cake Flour(Put 2 T cornstarch in 1 c and add flour= 1 c cake flour)

Frosting:
1 c. Sugar
1/3 c. Evaporated Milk
1/2 c. Butter or Margarine
1/2 c. Semisweet Chocolate chips

In a bowl cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Add flour and mix well.

Pour into a greased 15x11 jelly roll pan. Bake at 325 for 30-35 minutes or until a toothpick near the center comes out clean. Cool completely.

For frosting, combine sugar and milk in a saucepan. Bring to a boil over medium heat. Cover and cook for 3 minutes (do NOT stir). Stir in butter and chocolate chips until melted. Cool slightly, stir and spread over cake.

Sunday, June 24, 2012

"Pizza Hut" Dessert Pizza

I had four pizza "doughs" to use and we made 3 pizzas when my folks were here. We thought a dessert pizza would be fun to try--and we were pleasantly surprised with how easy and tasty this was. I had a can of blackberry pie filling and it was wonderful on here. We will now make a dessert pizza of some flavor every time we make pizza!
"Pizza Hut" Dessert Pizza

1 pizza dough--your recipe or refrigerated

Crumb topping

1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or 1/2 cup margarine
1 teaspoon cinnamon

Vanilla glaze

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted margarine or 1 tablespoon butter
1 teaspoon vanilla extract
Preheat oven to 550 degrees F.
Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil(Beth did not do) and prick with fork. Pre-bake for 3 minutes.
Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with a thick topping, you will need 1 whole large can, otherwise you will need to puree half the filling if you want a thinner topping.
After you have spread on the filling, mix the ingredients for the crumb topping well with a fork or pastry blender. Spoon over pie filling. Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze.
Yields one 16-inch dessert pizza

Saturday, June 23, 2012

Cheezy Pesto Pull Apart Bread

This bread was very good. The notes at the end say it is best eaten the same day. We all agreed with this. I used an oblong loaf of bread and it made a lot. Next time I will find a round loaf.

Cheesy Pesto Pull-Apart Bread
www.jamiecooksitup.blogspot.com
 

1 large crusty loaf of bread
1 C basil pesto
salt and pepper
2 C mozzarella cheese, grated
1 C Parmesan cheese, grated

1. Line a large baking sheet with aluminum foil and spray it with cooking spray. Set one large crusty loaf of bread in the center.
2. Slice the bread carefully, without cutting all the way to the bottom of the loaf. Then slice it going the other direction so that you have lots of little 1 inch squares all over the top of the loaf.
3. Grab yourself about 1 cup of pesto, pour it into a small bowl and add just a bit of salt and pepper. I like to buy Pesto at Costco. It will keep for about a month in the fridge. If I don't use it all and the expiration date is approaching, I pour it into and ice cube tray, cover it with plastic wrap and store it in the freezer.
4. Using a butter knife, spread pesto inside the loaf along every sliced part of the bread.
5. Pull the slices apart and push a bit of shredded mozzarella cheese and shredded Parmesan cheese into each little crevice.
6. Wrap the bread up in the aluminum foil and bake at 400 degrees for 10 minutes. Uncover the bread and allow it remain in the oven until the cheese is melted and a bit golden in color.
7. Take the bread out of the oven and let it cool just a bit before serving.

***NOTE: This bread is best served warm from the oven. However, if you have leftovers store them in the refrigerator and reheat them in the microwave when you are ready to enjoy them.


Friday, June 22, 2012

Lemon Buttermilk Rhubarb Bundt Cake

My parents came from Wisconsin at the end of May to celebrate Kathleen graduating from High School. They brought me a 2 gallon ziploc of diced rhubarb! I love rhubarb and would have to plant it yearly here in TX. My parents have LOADS of it. We made this and all rhubarb lovers liked it! We ate this for breakfast and as dessert!

Lemon Buttermilk Rhubarb Bundt Cake
from Rustic Fruit Desserts and http://www.honeyandjam.com

Cake

2 1/2 cups plus 2 tablespoons all purpose flour
1 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsalted butter
1 3/4 cups granulated sugar
zest of 1 lemon
3 eggs
1/2 teaspoon lemon oil (i used lemon extract)
3/4 cup buttermilk
1 pound rhubarb, trimmed and very thinly sliced (3 cups prepped)

Lemon Glaze

2 cups confectioners sugar, more as needed
Juice of 1 lemon
1 tablespoon nearly melted butter

Preheat oven to 350. Butter a 10-cup bundt pan.

To make the cake, sift the 2 1/2 cups flour, the baking powder and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar and lemon zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil. Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally. The batter will be very thick.

Toss the rhubarb with the 2 tablespoons of flour and fold half into the batter. Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.

Bake for 30 minutes, then rotate the pan and cook for an additional 30 minutes, or until the center springs back when lightly touched. Cool the cake in its pan on the wire rack for 30 minutes before inverting and removing the pan.

To make the lemon glaze, whisk the confectioners sugar, lemon juice and butter together. The mixture should be thick. If it’s not, whisk in another tablespoon or two of the sugar. Spread the glaze over the cake as soon as you remove it from the pan.

Thursday, June 21, 2012

French Onion Burger of Wonder

These burgers were wonderful! I would make them again in a heart beat. My folks were here and we all liked them.

French Onion Burger Of Wonder

www.jamiecooksitup.blogspot.com

Yield: 8 burgers
Recipe from the wonderful Erin Jepsen, inspired by Rachel Ray


Caramelized Onions:
3 large yellow onions
4 T butter
1 C water
2 beef bullion cubes
1/2 C sour cream


Burger:
2 pounds ground beef
2 pkg. Lipton onion soup mix
1 t Worcestershire sauce
2 eggs
salt and pepper


Toppings:
8 hamburger buns
dill pickles
8 slices cheese (Swiss or American work well)
potato chips (regular or ruffled work great)
Mayonnaise
Sweet Baby Rays BBQ Sauce

1. Thinly slice your onions.
2. In a large saute pan melt your butter over medium high heat.
3. Add your onions to the pan and stir them around a bit so that the butter can be distributed throughout.
4. Cover the pan, with the lid placed at an angle so that some of the steam can escape. Stir the onions every few minutes while they continue to cook.You are looking for a nice golden color to appear. Plan on them cooking for about 15 minutes.
5. While your onions cook toss your ground beef into a large bowl. Pour both packages of Onion Soup Mix over the beef.
6. Shake a little Worcestershire sauce into the bowl.
7. Crack a couple of eggs into the beef and sprinkle in a bit of salt and pepper.
8. Stick your hands right into the meat and mix it up thoroughly. Form 8 beef patties, fire up your grill and cook them to your liking.
9. While your beef is grilling, mix the water and bullion together and pour it over your golden onions.
Turn up the heat to high and let the onions simmer in the liquid until most of it has been cooked out...remove the pan from the heat.
10. Stir in the sour cream. Mix until combined.
11. When your burgers are almost done grilling place the cheese on top to melt.
12. Build your burger! Bun, mayo, BBQ sauce, caramelized onions, pickle, chips (just do it, it makes all the difference....) and beef. Don't forget the beef.


Wednesday, June 20, 2012

Apple Bacon Cheddar Bake

We all liked this breakfast casserole but thought the apples were a bit raw. Next time we will chop them small and saute them a bit first.


Apple Bacon Cheddar Bake
From the Griffin Inn in Door County Wisconsin

1 lb. bacon, fried crisp, crumbled
About 3 cups sliced apples ***  Next time dice small and saute a bit first(Beth)
2 tbsp. sugar
2 cups shredded cheddar
2 cups biscuit mix or 2 cups flour + 1 tsp. baking powder + 1/2 tsp. salt
2 cups milk
4 - 5 eggs

Mix apples and sugar. Layer in 9x13 pan in rows. Cover apples with cheese. Sprinkle with bacon. Beat remaining ingredients together. Using ladle, pour evenly over apples, cheese and bacon. Bake at 375 F for 35 -40 minutes till lightly browned. Serve Warm. Serves: 8


Tuesday, June 19, 2012

No Bake Peanut Butter Marshmallow Squares

These were DELICIOUS! Peanut Butter and butterscotch--need I say more???? We all loved these. Make them for your next party and cut them small. A little goes a long way!

No Bake Peanut Butter Marshmallow Squares

http://www.howsweeteats.com

makes one 9×13 pan

2 cups creamy peanut butter
1/2 cup unsalted butter
1 11-ounce bag butterscotch morsels
2 10.5-ounce bags mini marshmallows

Heat a large pot over low heat and add peanut butter, butter and butterscotch chips. Constantly stir until totally melted – this will take about 10 minutes, but eventually everything will melt. Remove from heat and set aside to cool for about 10 more minutes.

Fold in marshmallows until evenly coated and distributed – some may melt, and that’s fine. Spray a 9×13 pan with nonstick spray, then spread mixture in the pan. Let sit at room temperature for a few hours to firm up, or place in the fridge. I loved these refrigerated!


Monday, June 18, 2012

Easy Cheesy Bacon Biscuits

These were a great throw together at the last minute type of biscuits. We used the smaller Hungry Jack type biscuits. Next time I think we would use the big can of Grands biscuits. We used a 9 x 13 pan. We did have to bake them about 30 minutes.

Easy Cheesy Bacon Biscuits

1 can of biscuits
2 tbsp butter
3/4 cup shredded mozzarella cheese
3/4 cup shredded cheddar cheese
4 slices of bacon crumbled or 1/4 cup of bacon bits

Heat oven to 350. Melt the butter in the bottom of the pan. Lay the biscuits down. Top with mozzarella, then bacon, then cheddar. Bake for 15 to 22 minutes. Serve warm.

Sunday, June 17, 2012

Teriyaki Sauce

I found this recipe years ago and we use it everytime we make stir fry or fried rice. It is very good and makes quite a bit.
Teriyaki Sauce
http://www.familywok.com

1 cup soy sauce
3/4 cup brown sugar
1 Tbsp. vinegar
1 tsp. garlic salt
1 tsp. ginger

Mix together and stir. Very easy and good!

Saturday, June 16, 2012

Dump Honey Chicken

Jenna had this for us on the day we came back from our Anniversary trip. This was very good--and easy to put together.
Dump Honey Chicken

1/4 cup butter, Melted
1/8 cup soy sauce
1/2 cup honey
½ cup BBQ sauce
4-8 breasts or wings or thighs

Mix all ingredient and pour over chicken that has been placed in a crockpot.  Cook on low for 6-8 hours.

Friday, June 15, 2012

Hamburger/Hotdog Buns

And yet another Hamburger bun recipe. These were very good--I think it was the honey in the recipe that gave it just enough sweetness. Loved these!

Hamburger /Hot Dog Buns
Source: All That Splatters

1 cup milk
1/2 cup water
1 tablespoons honey
1/4 cup unsalted butter
1 egg, room temperature
4 1/2 cups flour (unbleached, whole wheat, or a mix)
1 package instant yeast (2-1/4 teaspoons)
1 1/2 teaspoons salt
Heat the milk, water, honey and butter until butter is melted.
Check temperature. Depending on the temperature, let cool to 120F. Carefully beat in egg.
Mix 2 cups of the flour, yeast, and salt.  Mix into the milk mixture. Stir in the rest of the flour,
1/2 cup at a time. Beat well after each addition.


When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes.
Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun. Shape into smooth balls, flatten slightly, and place on a silpat (or Parchment) covered baking sheet.

Let rise for 30 to 35 minutes. When buns have almost doubled bake at 400 degrees for 10 to 12 minutes.

If you are making hot dog buns I find it easiest to roll the dough out into a large rectangle and cut into smaller rectangles. Let rise with sides touching.
You can brush the tops with egg wash and sprinkle with poppy seeds, sesame seeds, coarse sea salt, or whatever you like.

Thursday, June 14, 2012

Corn Fritters

The girls found this recipe and made these while we were gone. They did save us some and they were GREAT!
Corn Fritters
Added by Ree http://tastykitchen.com

¾ cups All-purpose Flour
1 Tablespoon Sugar
1 teaspoon Baking Powder
2 whole Eggs
½ cups Milk, More To Thin If Necessary
1 teaspoon Kosher Salt
½ teaspoons Cayenne Pepper
4 cups (generous) Corn Kernels: Fresh, Frozen, Or Canned
3 teaspoons Chopped Fresh Chives
Canola Oil, For Frying
Powdered Sugar (optional)
Maple Syrup (optional)

Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter.
Add corn and chives to batter. Fold together to combine.
Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown.
Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup.

Wednesday, June 13, 2012

Bacon Chipotle Guacamole

This is a delicious guacamole. Anything with bacon HAS to be good. We have made this 2 times and will make it many more, I am sure.
Bacon-Chipotle Guacamolebarely adapted from Fiesta at Rick's, by Rick Bayless http://www.pink-parsley.com/
makes about 3 cups
4 strips of bacon, preferably thick-cut, applewood-smoked bacon
3 ripe avocados (about 1 1/4 lbs)
1/3 cup finely chopped white onion
3 canned chipotles in adobo - seeds removed optional - finely minced
1 tomato, cored, seeded, and finely chopped
1/4 cup chopped cilantro
1 clove garlic, minced
juice of 1 lime
kosher salt to taste

Chop the bacon into 1/2-inch pieces and cook in a large skillet until browned and crispy. Remove to a paper towel-lined plate to drain.
Meanwhile, cut each avocado in half, remove the seed, and scrape out the flesh from the peel. Add it to a medium mixing bowl and mash with a fork into a coarse puree.
Add the onion to a small strainer and briefly rinse under cold water (this helps tame the "bite" of raw onion). Shake off the excess water and transfer to the bowl with the avocados. Add the bacon, chipotle chiles, tomato, cilantro, garlic, and lime juice. Mix well, then season to taste with salt.

Serve immediately.

Tuesday, June 12, 2012

3 Envelope Roast

This was the easiest roast to put together. The meat was tender and the broth made wonderful gravy.

3 Envelope Roast
http://realmomkitchen.com

3 pound beef roast (such as chuck roast)
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours or on low about 8 hours.


Monday, June 11, 2012

Girl Scout Cookie Tagalong Cake Bars

These were AMAZING bars! I could not stay away from them(they are even great straight from the freezer). I didn't buy Girl Scout cookies this year, so used something close I found at Walmart. These will become a regular at our house.

Girl Scout Cookie Tagalong Cake Bars
http://www.kevinandamanda.com

1 box yellow cake mix
1 stick butter, softened
1 egg
1 cup chocolate chips
1/2 cup creamy peanut butter
1 (14 oz) can sweetened condensed milk
10-12 Girl Scout Tagalong cookies, coarsely chopped(or
Keebler Peanut Butter filled cookies)
1. Preheat oven to 350 degrees F. Line a 9×13 inch baking dish with foil and spray generously with nonstick cooking spray.
2. Place cake mix, butter and egg into a large bowl, mix until dough forms. Press dough into the bottom of the prepared baking dish. Top with chocolate chips. Stir sweetened condensed milk and peanut butter until well combined and pour over dough. Top with chopped Tagalong cookies.
3. Bake at 350 for 23-25 minutes. Let cool completely, cut into squares, and serve. Enjoy!!
Variation:
white cake mix and mini reeses peanut butter cups….SO GOOD!!!!


Sunday, June 10, 2012

Parmesan Bacon Potatoes

Jenna said that these are her new favorite potatoes. They really were very tasty. Next time we will roast the potatoes with the oil, butter and seasonings in the OVEN for about 50 minutes.  Our Honey Roasted Potatoes are done this way and turn out very crispy(how we like them).  Try this recipe tonight for dinner.  You will not be sorry!

Parmesan Bacon Potatoes
http://www.akatslife.net

6-8 slices thick sliced, good quality, smoked bacon
2 1/2 pounds of washed potatoes, skin on
1/4 cup olive oil
1/4 cup butter
salt , pepper, and garlic powder to season
1 cup whipping cream
1/4 cup fresh grated Parmesan cheese


Cut in small pieces and crisp cook the bacon. Drain off all the fat and set aside.
Cube the potatoes in to small cubes.
Melt the garlic, olive oil and butter together over medium heat in a large, heavy bottomed skillet. When heated add the potatoes, season lightly with garlic powder, salt, and pepper and cook for about 20 minutes turning the potatoes every few minutes. The potatoes should be fully cooked and crispy but not necessarily crispy on all sides, it’s perfectly okay if they are a little “rustic”.
Remove the potatoes from the pan and keep warm in the oven as you prepare the sauce.
Reserve a few tablespoons of the oil and butter in the pan that the potatoes were cooked in. To this add the whipping cream.
Simmer until the cream is reduced by about half before melting in the Parmesan cheese. Toss together the potatoes and bacon with the Parmesan cream sauce and serve.



Saturday, June 9, 2012

Perfect Biscuit Recipe

These were very light and flaky! The trick really is to NOT twist when cutting these out. We liked these very much.

Perfect Biscuit Recipe


2 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
3/4 cup milk

Preheat oven to 425. Sift together the dry ingredients. Blend in the butter using 2 knives or a pastry blender until it resembles a coarse corn meal.  You can add 1 or 2 more tablespoons for butter for a richer biscuit.

Make a well in the center of the flour mixture, pour in liquid and stir vigorously with a fork for 30 seconds. Then turn it onto a floured board and knead for 30 seconds.


Roll the dough with a lightly floured rolling pin or pat it out to the desired thickness. About 1/4 -1/2 inch. Cut the dough with a biscuit cutter—straight down, don’t twist!  Brush the tops with milk or melted butter and bake 1/2 inch apart on a greased baking sheet for 7-15 minutes.



Friday, June 8, 2012

Cilantro Thai Grilled Chicken

We made this recipe with fresh from the garden cilantro. This was very easy and very tasty. We used soy sauce--not fish sauce in the marinade. We will make this again for sure!

Cilantro Thai Grilled Chicken
http://www.artsy-foodie.com

2 garlic cloves, coarsely chopped
1/2 cup cilantro
2 tablespoons Asian fish sauce or 1 tablespoon of soy sauce
1 tablespoon toasted sesame oil


Place all the ingredients above in a food processor and process until smooth.

4 boneless skinless chicken breasts

Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

Thursday, June 7, 2012

Steak Sauce

We were making steak and realized we didn't have any steak sauce. This was a great recipe and we all liked it.
Steak Sauce
Ron Shepherd on http://allrecipes.com

1 1/4 cups ketchup
2 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 1/2 tablespoons apple cider vinegar
4 drops hot pepper sauce (e.g. Tabasco™)
1/2 teaspoon salt
1/2 teaspoon ground black pepper

In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt and pepper. Transfer to a jar and refrigerate until needed.

Wednesday, June 6, 2012

Kale Salad with Parmesan Cheese

Kathleen discovered Kale not too long ago and we have made Kale chips many times. She found this recipe and made it one day. It was great!

Kale Salad with Parmesan Cheese

adapted from http://www.shutterbean.com
Makes 2 generous servings

1 bunch  Kale
1 thin slice country bread or 1/4 c. good, homemade coarse bread crumbs (leave in some thick bits!)
1 garlic clove
1/4 tsp. kosher salt, plus a pinch
1/4 c. finely grated Parmesan cheese, plus additional for garnish
3 Tbsp. extra-virgin olive oil, plus additional for garnish
freshly squeezed juice of 1 lemon
1/8 tsp. red pepper flakes
freshly ground black pepper to taste

Trim the bottom two inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4-5 cups. Place the kale in a large bowl.

Toast bread on both sides and tear it into small pieces. Grind in a food processor until the mixture forms coarse crumbs.

Using a mortar and pestle or a heavy knife, pound or mince the garlic and 1/4 tsp. salt into a paste. Transfer the garlic to a small bowl. Add 1/4 c. cheese, 3 Tbsp. oil, lemon juice, a pinch of salt, pepper flakes, and black pepper and whisk to combine.

Pour the dressing over the kale and toss very well to combine thoroughly. Let the salad sit for 5 minutes, then serve topped with the bread crumbs & additional cheese.

Tuesday, June 5, 2012

Two Minute Mug Brownie

This is a great recipe if you just want a little bit of a dessert. Kathleen has made this a few times. Great topped with ice cream!
Two-Minute Mug Brownie
Adapted from Instructables.com
1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk, coffee or water

In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.

Monday, June 4, 2012

Italian Crescent Casserole

Kathleen found and made this recipe while I was gone. It was easy to make and very good.
Italian Crescent Casserole
1lb ground beef, cooked and drained
1 cup garlic pasta sauce
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 1/2 cups shredded Italian cheese blend
1/4 teaspoon dried basil leaves
  1. In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.
  2. Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches.
  3. Press dough in side and bottom of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan.
  4. Spoon meat mixture evenly over cheese.
  5. Bring tips of dough over filling to meet in center; do not overlap.
  6. Sprinkle with remaining 1/2 cup cheese over the dish followed by the basil. Bake at 375°F 15 to 20 minutes.

Sunday, June 3, 2012

Rosemary Garlic Mashed Potatoes

Kathleen made this recipe up when we were serving the Fantastic Pot Roast from yesterday. No gravy was needed!
Rosemary Garlic Mashed Potatoes

5 potatoes cubed
1.5 T chopped fresh rosemary
butter
1 clove garlic, chopped
milk

Boil the potatoes.  Mash with butter and milk.  Add the garlic and rosemary.

Saturday, June 2, 2012

Fantastic Pot Roast

Another great recipe for the crockpot! I loved that this recipe used ingredients I usually have on hand. We all liked this recipe and will make it again. We used a can of pepsi, but I am sure diet soda would work, too.

Fantastic Pot Roast
Erin Shea  from Crockin' Girls on Facebook

2 - 3 lb Pot Roast
1 12 oz can cola
1 bottle (14 oz) chili sauce
1 Med onion chopped
2 cloves garlic chopped

Place pot roast in crock pot. Pour rest of ingredents over roast. Cook on low 8 hours. Serve with mashed potatoes. The gravy it makes is simply delicious, especially over potatoes.

Friday, June 1, 2012

Strawberry Cream Cheese Cake/Trifle

I originally made this recipe to take for a graduation lunch at church. I KNEW better than to use frozen, thawed strawberries in the glaze, but did it anyway. What a MESS I had in my fridge when the glaze didn't set up, but ran all over! Thus, the trifle recipe was born! The taste was great--Mark and Cindy and my in laws all liked it. Needless to say, I made a different recipe to take to church!

Strawberry Cream Cheese Cake/Trifle
 adapted from http://timeforsupper.blogspot.com

1 white cake mix(Beth used yellow cake mix)
ingredients listed on the cake mix
8 oz pkg cream cheese
1 c powdered sugar
16 oz Cool Whip
1 pkg strawberry Danish Dessert
4 c sliced strawberries--do NOT use frozen/thawed

Bake the cake according to package directions on a jelly roll pan.  You can also split batter between two cake pans. Whip the cream cheese (room temp), powdered sugar, and Cool Whip together.

After the cake has cooled spread cream cheese mixture over the cake and put in fridge.
In a pan over the stove cook the Danish Dessert according to its pie glaze package directions adding in the strawberries when package calls for it, usually at the end after it has slightly cooled. When fruit glaze is cool spread on top of the cake.
***Beth's directions for a Trifle:
Cut 3 by 3 inch pieces and press with the back of a spoon into a large bowl.  Keep adding pieces and pressing until all the cake is used.  I topped with a bit more cool whip and chilled.  Scoop out with a spoon and serve!
Chill in fridge at least an hour before serving.