|Brett and Rachel Dave and Nat Terry and Lana Ryan and Holly Ryan and Jen|
Saturday, December 24, 2011
Thursday, December 22, 2011
Monday, December 19, 2011
Thursday, December 15, 2011
Tuesday, December 13, 2011
Oatmeal Cranberry White Chocolate Chip Cookies
1 cup butter (softened)
1 cup brown sugar
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cups oatmeal
1 1/2 cups flour
1 1/4 cup Craisins
1 cup white chocolate chips
Cream butter, brown sugar and eggs. Add vanilla, baking soda and salt. Mix in oatmeal and flour. Then, add Craisins and chips. Drop by spoonfuls onto baking sheet. Bake for 10 minutes at 375. Cool on cooling rack.
Sunday, December 11, 2011
- 4 tablespoons olive oil
- 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
- 2 tablespoons finely minced garlic
- Kosher salt
- 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
- 2 cups peeled and diced potatoes
- 2 cups fresh green beans, broken or cut into 3/4-inch pieces
- 2 quarts chicken or vegetable broth
- 4 cups peeled, seeded, and chopped tomatoes (I used 2 cans diced tomatoes)
- 2 ears corn, kernels removed(I used 1 cup frozen corn)
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup packed, chopped fresh parsley leaves
- 1 to 2 teaspoons freshly squeezed lemon juice (I didn't have this so I left it out)
Thursday, December 8, 2011
Tuesday, December 6, 2011
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
Thursday, December 1, 2011
8-12 ounces medium pasta shells or other small dry pasta shapes, cooked and drained
1/2 cup pasta water
1 small onion, chopped (about 1 cup)
1 14-ounce can diced tomatoes with mild green chilies, drained (if making this for kids, you might want to use just plain diced tomatoes)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup cilantro, chopped
Salt and pepper
Tuesday, November 29, 2011
Monday, November 28, 2011
Monday, November 21, 2011
Thursday, November 17, 2011
1 cup sugar
1/2 cup oil
1 tsp. vanilla
1/3 cup cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup flour
1 cup chocolate chips
Mix sugar and oil. Then, add eggs and vanilla. Mix well. In a separate bowl, combine cocoa, baking powder, salt and flour. Pour into wet mix and stir until smooth. Pour into a greased 8x8 pan. Bake at 350 for 20 minutes.
Tuesday, November 15, 2011
- 2 tablespoons unsalted butter
- 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn) or frozen corn
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped red bell peppers
- 1/4 cup chopped green onions (green and white parts)
- 1 jalapeno, seeded and minced
- 2 teaspoons minced garlic
- 1/2 to 1 cup mayonnaise (I only used 1/2 cup)
- 4 ounces monterey jack or cheddar, shredded
- 4 ounces sharp cheddar, shredded
- 1/4 teaspoon cayenne
- Tortilla chips, for dipping
*Next time, I will substitute sour cream for the mayo. It tasted great but I have mayo issues.
Sunday, November 13, 2011
2 cinnamon sticks
5-8 whole cloves
1 apple cut up
a few shakes of cinnamon
water (or apple juice)
Throw everything in a small pot and fill it up with water (or juice). Bring to boil then turn your stove down as low as it goes to a simmer.
Watch to make sure your water doesn't all evaporate (it isn't fun cleaning your pan and the burned smell defeats the purpose of the potpourri). This works the great if you have one of those little crock pots that is used for sauces. My mom just bought an old little sauce pan from a thrift store that she doesn't care about. Just keep adding more water throughout the day.
You can do lots of variations of this. This is my fall version. At Christmas time, I use orange peel and/cranberries instead of the apple and I always throw in fresh pine. Honestly, this is so much better than any candle I have ever used.
Wednesday, November 9, 2011
Sunday, November 6, 2011
Are you tired of all things pumpkin yet? I found this recipe in an old cookbook I was looking through--it doesn't even have a cover on it anymore. I love any kind of cake or bread that is made with buttermilk. I made this and it was a hit--even to my husband who is not a "cake guy". He is basically a pie lover!!
2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
2 T butter
1 cup powdered sugar
1-3 T cream or milk
Preheat oven to 350°F. Butter and flour bundt pan. Combine together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.
Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
To make glaze, heat butter until melted. Stir in sifted powdered sugar. Mix in cream or milk 1 Tablespoon at a time until desired consistency. Drizzle over cake while it is on a wire rack so excess falls through.
Thursday, November 3, 2011
2 bags cubed caramels
1 bag melted ghirarrdeli milk choc chips
**we did not and woke up to a puddle of caramel around our apples.
Wednesday, November 2, 2011
4 1/2 graham crackers
1 bag Caramel Bits (found in baking isle by chocolate chips)
2 Tbs. milk
1/2 cup peanuts
1/2 cup pretzels, crushed
1/2 cup marshmallows
4 oz. chocolate, melted
Line 8x8 pan with foil. Grease. Place graham crackers on bottom of pan to fit. Might need to cut or break them to fit. Melt caramel with milk in microwave for 2 minutes. Pour over graham crackers. Top with peanuts, pretzels and marshmallows. Drizzle melted chocolate on top. Put in refrigerator for 1 hour. Cut into squares and serve.
Saturday, October 29, 2011
Thursday, October 27, 2011
Tuesday, October 25, 2011
|1 cup olive oil|
1/2 cup balsamic vinegar
1 Tbs. sugar
2 garlic cloves, pressed
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. onion powder
1/4 tsp. salt
*Mix or shake really well and serve over salad.
Monday, October 24, 2011
Friday, October 21, 2011
4 good sized red potatoes baked and diced. I left the skin on mine (Bake these at 350 for an hour. You will want to cover with foil so the skin doesn't get to crunchy.)
1/4 cup butter
1-2 cloves minced garlic
1/4 cup flour
3 1/2 milk
1 14.5oz can chicken broth
1 1/2 cups sharp cheddar cheese
5 strips bacon chopped
5 green onions chopped
You will want extra cheese, bacon, and green onions for garnish
Sour cream for garnish
Homemade croutons (recipe below)
Melt butter in large sauce pan, add garlic and saute for a min or so. Stir in flour then slowly whisk in milk. Next, stir in your broth. Continue stirring on medium heat until the soup starts to thicken and heats up but don't let it boil or the milk will curdle (if this does happen or if the soup is all all lumpy at this point just throw the soup in a blender and pulse until smooth). Now add the cheese; when that is melted throw in the potatoes, bacon and green onions. Let the soup simmer all the yummy flavors together for ten minutes. Serve and then top with more cheese, bacon, onions, sour cream and don't forget the amazing croutons. This is not a low calorie food :)
Half a loaf french bread (even better if it is a day or two old)
2 T melted butter
2 T olive oil
1-2 cloves garlic
1/4-1/2 tsp. garlic salt
Preheat oven to 425. Cut up the bread into little crouton sized squares and put them into a large bowl. Mix the butter and oil together. Now the fun part, with your hands toss the garlic with the bread. Once you feel like the garlic is evenly dispersed pour the oil/butter mixture over bread while you toss with the other hand. Then do the same thing with the garlic salt (do 1/4 to 1/2 tsp to taste). After the bread is evenly coated with all of its goodness, spread it out on a cookie sheet and place in the oven for 5-7 minutes or until golden brown. You'll wanna keep a close eye on them as they will burn fast.
Wednesday, October 19, 2011
Tuesday, October 18, 2011
Chicken Tortilla Soup
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
1/2 teaspoon garlic powder or 1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
4 (15 ounce) cans chicken broth
1 (15 ounce) can tomatoes, diced
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning, low sodium, no msg
1 (10 count) package corn tortillas (broken or cut into small pieces)
2 chicken breasts, diced
1 cup milk
12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces
Put all ingredients, except corn tortillas, milk, cheese and chips, in crockpot. Cook on low for 6 to 8 hours. One hour before serving, add corn tortillas, milk and cheese to soup. Stir. Serve with a dollop of sour cream and tortilla chips.
Monday, October 17, 2011
Thursday, October 13, 2011
Oatmeal Pumpkin Spice Cookies
1 cup butter, softened
1 cup brown sugar
1 cup sugar
1 Tbs. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 Tbs. pumpkin pie spice
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 1/2 cups oatmeal
2 cups flour
1 cup chocolate chips
1/2 bag of Pumpkin Spice Hershey Kisses, quartered
Cream butter and sugars. Add eggs and vanilla and mix well. Pour in spices then oatmeal and flour. Mix then add chocolate chips and kisses. Drop by spoonfuls onto cookie sheet. Bake at 350 degrees for 11 minutes. Cool on cooling wrack.
Tuesday, October 11, 2011
Here in AZ we are pretending it is getting to be fall (last week 75 degrees, this week 92--go figure). However, I do love it when it gets a little cooler so we can have soup; my favorite. There is something about a steaming hot bowl of soup and some good crusty bread that just makes me feel safe and secure.
I got this recipe from my dear friend, Mary who is a fabulous cook and most of the time she makes her own chicken stock! This recipe makes a lot and for those with smaller families, you can certainly 1/2 the recipe.
2 T. extra-virgin olive oil
2 medium onions, chopped
3 garlic cloves, minced
4 cups carrots, peeled and cut into diagonal slices
4 cups celery, diced small
1-2 T. Italian seasoning
1 bay leaf
4 quarts of chicken broth
16 ounces cheese tortellini (packaged in the refrigerator section at the store)
4-5 cups cooked shredded chicken
2-3 T. chicken bullion granules (or **Better Than Bullion)
Kosher salt and freshly ground black pepper
Fresh grated parmesan cheese
Heat olive oil over medium heat in a large soup pot. Add the onion, garlic, carrots, celery, Italian seasoning and the bay leaf. Cook and stir for about 6 minutes until vegetables are softened but not browned. Pour in the chicken broth and add the bullion. Bring the liquid to a boil. Add more bullion ahnd Italian seasoning if you like. Add the tortellini and simmer for 5 minutes until tender. Fold in the chicken and continue to simmer for another couple of minutes to heat through; season with more salt and pepper if needed. Serve in bowls sprinkled with freshly grated parmesan cheese.
**I use Better Than Bullion instead of cubes or granules. It has a better, more rich flavor--probably due to the fact it has some of the fat from chicken in it. Sounds gross--but really makes soups and stews taste good!!
Sunday, October 9, 2011
Friday, October 7, 2011
We vacationed in San Diego a few weeks ago with my brother and his wife. My brother's best friend of 20 years and his wife came along too--and were we lucky because his wife is the MOST FABULOUS COOK (thanks Marty)! She brought this delicious bread with her and we made it twice on the trip! It is so delicious and the easiest bread I have ever made! So easy--we made it on vacation. It has a sweet flavor and is delicious as toast or peanut butter sandwiches. I have used brown sugar instead of white sugar also.
5 c. Lukewarm water
1 c. Sugar
2 1/2 T. Yeast
Stir together with a wisk. Let stand for 20 min.
10 c. Flour
1 1/2 t. salt
Place flour in large bowl. Make a well in center. Pour yeast mixture in well. Mix until all flour is combined. Will be lumpy. Let stand for 20 min.
Dump dough on heavily floured counter. Knead about 10 times. Dough is very sticky. Form into 3 regular loaves or 4 smaller loaves. Place in greased loaf pans and let raise for 20 min. Bake at 350 for 40-45 min.
Tuesday, October 4, 2011
Monday, October 3, 2011
These sweet and delicious muffins are from my husband's family and have become a Conference tradition in our house. Get a big glass of milk or water ready before you eat them because they are super sweet and rich, but that cinnamon taste is soooo good. Don't forget the sauce- its the best part!!
1/2 Cup butter
3/4 Cup sugar
2 1/4 Cup flour
2 1/4 tsp baking powder
3/4 tsp salt
1 1/2 tsp nutmeg
3/4 Cup milk
1/2 Cup sugar
1 1/2 tsp cinnamon
1/4 Cup milk
3 Tbsp light corn syrup
2 Tbsp butter
Cream butter, sugar, and eggs; combine dry ingredients and gently blend into creamed mixture. Stir in milk. Spoon into lightly greased or paper-lined muffin tin. Bake at 350 degrees for 20 minutes.
For sauce, combine sugar and cinnamon, then add all other ingredients. Cook on stove until thickened. Serve over top of warm muffins. Makes 1 dozen.
(I keep the burner on low or med-low. I don't let the sauce boil. Once you stir it on the stove for 5-10 minutes and take it off, the sauce will thicken as it cools)
Friday, September 30, 2011
Monday, September 26, 2011
I love how you can make it and then put it in the fridge for up to 24 hours,
so if you are having a party you can make them ahead of time. Even though it
has cayenne pepper in it, it is not too spicy at all. My 2 year old even loved them!
Slow-Cooker Sticky Wings
1 (3-inch) piece fresh ginger, peeled and chopped
4 garlic cloves, peeled
¾ cup packed dark brown sugar
¼ cup soy sauce
½ teaspoon cayenne pepper
4 pounds chicken wings, halved at joint and wingtips removed (or just buy the already-cut pack in the freezer section)
¼ cup water
¼ cup tomato paste
1. MAKE RUB Pulse ginger, garlic, ¼ cup brown sugar, 1 tablespoon soy sauce, and ¼ teaspoon cayenne pepper in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.
2. COOK AND COOL Cover and cook on low for 3 to 4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).
SAUCE AND BROIL (The oven rack should be 10 to 12 inches from the broiler element. Don’t wander off while the wings are in the oven.)
3. Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside a rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared baking rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve with ranch!
Thursday, September 22, 2011
1 cup dry white rice, cooked in 2 cups water
2 Tbsp real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot)
1 small can crushed pineapple, drained
½ – ¾ C chopped fresh cilantro
Salt and pepper to taste
Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.
* You’ll want to serve this right away, if you don’t, the flavors tend to mellow a bit and you’ll probably need to add more lime juice because the rice kind of sucks it up. If you’re not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm. Then right before you serve it, toss it all together.
Wednesday, September 21, 2011
Peach Cobbler (#2)
1 29oz. can sliced peaches or 4 cups
2 Tbs. butter, melted
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbs. cornstarch
1/2 cup water
In a large bowl, combine peaches with juice, melted butter, cinnamon and nutmeg. Dissolve cornstarch in water then add to peaches. Set aside.
1 1/4 cup sugar
1 1/4 cup flour
1 1/4 cup milk
2 tsp. baking powder
1 pinch salt
1/2 cup butter
1 tsp. cinnamon
1/4 tsp. nutmeg
In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth. Melt butter in 9x13 pan. Pour batter over butter then spoon peaches over the batter. Sprinkle with the teaspoon of cinnamon and 1/4tsp. of nutmeg. Bake at 350 for 1 hour or until golden brown.
Monday, September 19, 2011
I took a Paula Deen recipe and made a few changes to make this delicious trifle. We had it yesterday for my sister's birthday dinner. It is REALLY rich, and so delicious. My son said he just wanted to "put his face in the bowl". And it looks pretty too! I always have left-over fudge sauce and it's great on ice-cream.
• 1 box chocolate cake mix (add an extra box of chocolate pudding-make according to directions)
• 2 cups fudge sauce, recipe follows
• 3 chocolate covered toffee candy bars, broken into pieces (Heath bars)
• 1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar
Prepare the cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly.
Cut or tear the cake into 3 inch pieces.
Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with 1/2 of the candy bar-bits then 1/2 of the whipped cream. Repeat again, topping off the cake with more Heath bar bits.
Note: Assemble the trifle shortly before serving or it will get soggy.
Hot Fudge Sauce:
• 1 (4-ounce) bar German chocolate
• 1/2-ounce unsweetened chocolate
• 8 tablespoons (1 stick) butter
• 3 cups powdered sugar
• 1 2/3 cups evaporated milk
• 1 1/4 teaspoons vanilla
To make the sauce: Melt the German chocolate with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla. Cool before using