All you need is a handful of fresh Cranberries, some Orange Juice concentrate to taste, a few Ice Cubes, then fill the rest with Water. I use my Nutri Ninja to blend a single serving.
It is tart but I love it!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Friday, December 15, 2017
Merry Cranberry Orange Smoothie
All you need is a handful of fresh Cranberries, some Orange Juice concentrate to taste, a few Ice Cubes, then fill the rest with Water. I use my Nutri Ninja to blend a single serving.
It is tart but I love it!
Wednesday, January 7, 2015
Hawaiian Haystacks
There isn't really a "recipe" per say for Hawaiian Haystacks except for the sauce, the rest is up to you as long as you keep it Hawaiian that is. I get lots of compliments on my sauce and people ask for the recipe often. It just makes me laugh because I can't take credit for it. You will see when you read it.
Chicken Cream Sauce:
- 2 cans Campbell's Cream of Chicken soup
- 1 can of milk
- 1 can Kirkland Signature premium chunk chicken breast (we just LOVE this chicken)
Stir together in a pot as you warm it on the stove. Done!
Prepare a pot of rice as your base. I always use our rice cooker which is super easy as well.
Toppings:
First are the must haves or it just can't be called Hawaiian,
- tidbit pineapple chunks, I prefer this size
- shredded coconut
Other Typical Toppings:
- shredded cheese
- sliced almonds
- diced onions, white and green
- diced peppers
- diced tomatoes
- sliced mushrooms
- black olives
- diced celery
Other things we have tried that we have liked:
- Chow Mein Noodles
- chickpeas aka garbanzo beans
- kidney beans
Now you build it how you like it. My husband loves it when I make meals like this.
-Put the rice on your plate or bowl first, add the sauce, and put on any toppings that you would like.
If I am in the mood for this I always check that I have the essentials first or I won't make it. The rice, sauce, pineapple and coconut. Whatever else I put out is whatever I have in the fridge and cupboard at the time. Always turns out great!
Chicken Cream Sauce:
- 2 cans Campbell's Cream of Chicken soup
- 1 can of milk
- 1 can Kirkland Signature premium chunk chicken breast (we just LOVE this chicken)
Stir together in a pot as you warm it on the stove. Done!
Prepare a pot of rice as your base. I always use our rice cooker which is super easy as well.
Toppings:
First are the must haves or it just can't be called Hawaiian,
- tidbit pineapple chunks, I prefer this size
- shredded coconut
Other Typical Toppings:
- shredded cheese
- sliced almonds
- diced onions, white and green
- diced peppers
- diced tomatoes
- sliced mushrooms
- black olives
- diced celery
Other things we have tried that we have liked:
- Chow Mein Noodles
- chickpeas aka garbanzo beans
- kidney beans
Now you build it how you like it. My husband loves it when I make meals like this.
-Put the rice on your plate or bowl first, add the sauce, and put on any toppings that you would like.
If I am in the mood for this I always check that I have the essentials first or I won't make it. The rice, sauce, pineapple and coconut. Whatever else I put out is whatever I have in the fridge and cupboard at the time. Always turns out great!
Sunday, December 7, 2014
Mushroom Cream Sauce
Another super easy, super quick recipe to enhance your meal.
Mushroom Cream Sauce
- 1 can Cream of Mushroom soup
- 1/2 can milk
- 1 small can mushroom slices or pieces (optional)
- 1/2 cup sour cream
Stir this together in a medium saucepan on med high heat with a whisk until hot, avoid boiling.
Enjoy!
I like to pour it over rice but pasta would be great too.
Mushroom Cream Sauce
- 1 can Cream of Mushroom soup
- 1/2 can milk
- 1 small can mushroom slices or pieces (optional)
- 1/2 cup sour cream
Stir this together in a medium saucepan on med high heat with a whisk until hot, avoid boiling.
Enjoy!
I like to pour it over rice but pasta would be great too.
Thursday, December 29, 2011
Cream of Soup Substitute
Basic White Sauce (thick):- 3 Tablespoons butter or oil
- 3 Tablespoons flour
- 1/4 teaspoon salt
- dash of pepper
- 1-1/4 cup liquid, milk or stock
Melt butter or oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire whisk to prevent lumps. Cook until thick. Makes 1 cup or 1 can of condensed soup.
Tomato Soup: Use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.
Chicken Soup: Use chicken broth for half the liquid. Add 1/4 t. poultry seasoning or sage.
Mushroom/celery/chive soup: Saute 1/4 C chopped mushrooms, celery or chives and 1 T minced onion in butter before adding flour.
Allergy Suggestion: If you use a gluten-free flour (rice, tapioca, etc.), you can make the soup gluten-free. And if you use a stock rather than milk, you can make it milk-free, too.
Sunday, October 17, 2010
Buttercream Frosting
This frosting is a big hit with Everyone!
Vanilla Buttercream Frosting:
- 1/2 cup butter, mix with beaters until VERY smooth
- 2 cups powdered sugar, slowly blend into butter making it very smooth and fluffy
- 1/4 to 1/2 tsp salt, blend in to taste (Note: 1/4 enhances flavor, 1/2 you can taste the salt)
- 1 tsp. vanilla, blend in until very smooth again
- Add up to 4 T milk and up to 2 more cups powdered sugar adding alternately and a little at a time until the consistency you want
Chocolate Buttercream Frosting:
Prepare as above, then
- Mix in 2-4 T cocoa powder to taste.
- To thin add 1 to 2 T milk
Tip: When working with frosting, if you need it stiffer but not thicker, refrigerate for an hour or so and then pipe or frost. If you need it less stiff, just stir until the consistency you want or you can even microwave it for a few seconds before stirring.
Vanilla Buttercream Frosting:
- 1/2 cup butter, mix with beaters until VERY smooth
- 2 cups powdered sugar, slowly blend into butter making it very smooth and fluffy
- 1/4 to 1/2 tsp salt, blend in to taste (Note: 1/4 enhances flavor, 1/2 you can taste the salt)
- 1 tsp. vanilla, blend in until very smooth again
- Add up to 4 T milk and up to 2 more cups powdered sugar adding alternately and a little at a time until the consistency you want
Chocolate Buttercream Frosting:
Prepare as above, then
- Mix in 2-4 T cocoa powder to taste.
- To thin add 1 to 2 T milk
Tip: When working with frosting, if you need it stiffer but not thicker, refrigerate for an hour or so and then pipe or frost. If you need it less stiff, just stir until the consistency you want or you can even microwave it for a few seconds before stirring.
Tombstone Cookies for Halloween
I attended a Halloween party recently and was asked to bring a dessert. Late the night before I was searching the Internet for Halloween themed ideas and found several that I liked but nothing that I had all the ingredients for. I didn't have any time to shop so I had to come up with something else.
I made a "Haunted Graveyard" using No Bake Oatmeal Cookies shaped and decorated like tombstones.
Here is the recipe I like (It doesn't use any peanut butter).
No Bake Oatmeal Cookies:
In a pot put,
- 2 cups sugar
- 1/2 cup butter
- 1/2 cup milk
- 1/3 cup cocoa powder
-Bring to a boil over medium heat stirring constantly
- Boil for only 3 minutes, stirring constantly
- Remove from heat
- Stir in 3 cups Quick Oats
- Using two spoons to scoop and drop mix onto wax paper in the shape of an oval or rectangle
- Shape each one with the spoons as you drop them by arching the top and flattening the bottom
- Now let them cool
- Now let them cool
Tip: You will need to move quickly so they don't harden too much to shape. If you want to do a double batch, Either get help when you form them or make the batches separately so you will have enough time.
While they are cooling, prepare your frosting (or just use premade frosting)
Tip: To make it chocolate I just made the vanilla and then added cocoa powder until it was the flavor that I wanted. If it is too thick, add a tad more milk.
Tip: To pipe frosting without the piping equipment, simply put some frosting in a Ziploc bag and squish it into one corner at the bottom. Then snip (a very small section) the corner off with scissors and start squeezing the bag to force the frosting out the opening.
Piping:
When the cookies have cooled, turn them over and pipe onto the flat side. You can pipe an outline of the tombstone if you choose, I did this on some of them and letters I could fit 4 characters across max, but that depends on the size of your piping bag hole.
Here are some ideas,
- C. U. Soon
- U. R. Next
- U. R. DEAD
- RIP
- FRED DED
- WHY TRY
- I. CRY
- I. M. DED
- NO MO
After piping, place the cookies on a baking a sheet and put them in the fridge to set the frosting
Display as a Haunted Graveyard:
I placed the headstones at an angle in lines in a baking dish.
-First I melted Crunch bars and rubbed it on the bottom of the dish.
- Then I dusted it with cocoa powder
- Using the Chocolate Buttercream I adhered the cookies to the bottom. This worked pretty well, but it did take a lot of frosting to keep them in place.
It may be easier to just make a large cake, frost it with the chocolate buttercream, push the cookies down into the cake, sprinkle with chocolate rice crispies and dust with cocoa powder. Everyone gets more dessert this way as well.
You can also add gummy worms and bugs, plastic spiders and bugs, or if you are even more ambitious and happen to have an at home cotton candy machine (I do), you can spin plain white sugar and make edible cobwebs.
Have Fun!
Thursday, July 22, 2010
Baked Carrots
Baked carrots!These are easy to make and easy to eat.
- Peel about 10+ carrots and cut them into sticks
- Place them one layer deep in a 9x13 baking dish
- Place a few pats of butter on top and cover with foil
- Bake at about 400 deg. for about 20 minutes, until they are as tender as you wish.
These always come out tender and super sweet. All of my kids will eat these even my daughter who hates carrots. My mother-in-law does it with both carrots and parsnips, also very delicious.
Thursday, June 10, 2010
Berry Orange Julius
I have been experimenting with smoothies lately and this is a mix that is a favorite with my husband. I call it...
Berry Orange Julius:
- Frozen Orange Juice Concentrate (6-8 oz)
- Ice (1-2 cups)
- Milk (enough to fill the blender half way) (soy and powdered also work well)
- Tang Powder ( 1-2 Tablespoons)
- Berry Go-Gurt (one tube)
Mix it all together in the blender and your done.
I do it all to taste so I don't have measurements but for those of you who can't stand recipes without them, I included approximations.
If you don't have a Berry Go-Gurt, then a cup of frozen mixed berries can be used instead.
It is delicious!
Berry Orange Julius:
- Frozen Orange Juice Concentrate (6-8 oz)
- Ice (1-2 cups)
- Milk (enough to fill the blender half way) (soy and powdered also work well)
- Tang Powder ( 1-2 Tablespoons)
- Berry Go-Gurt (one tube)
Mix it all together in the blender and your done.
I do it all to taste so I don't have measurements but for those of you who can't stand recipes without them, I included approximations.
If you don't have a Berry Go-Gurt, then a cup of frozen mixed berries can be used instead.
It is delicious!
Monday, April 19, 2010
Bible Sandwiches
This is a tasty sandwich from my husband's youth. He used to purchase them from a local health food store that also operated a deli. This has long since closed and the recipe was lost. However, with a little detective work I was able to contact the new owners of the building and learned that they did have the recipe on file in their office. So, as a surprise to my husband, I made him Bible Sandwiches which we continue to enjoy as a family.
Bible Sandwiches
Ingredients:
- Avocado (mashed until smooth)
- Mayonnaise
- Sesame Seeds
- Sunflower Seeds
- Spike*
- Shredded Cabbage
Mix all of these ingredients together to make a slaw.
- Fill wheat pita bread with the slaw
- Add Swiss cheese slices and any vegetables you wish.
We always use tomatoes but you can also add alfalfa sprouts, mushroom, cucumbers, peppers, ...
*Spike is a seasoning you can purchase at a health food store that gives this sandwich its distinct flavor. It is a mix of several spices and is available with or without salt (I do with).
When I was given this recipe no quantities were listed so I do it all to taste.
I use the bagged cole slaw mix available at local grocery stores for my shredded cabbage and I use one avocado per 1/2 bag. (2 avocados per bag, but I usually only make 1/2 bag at a time)
Directions:
- In a large mixing bowl mash the avocado.
- Add about 1/2 cup+ mayonnaise
- Stir in the seeds and the spike (again, this is all to taste)
- Add the shredded cabbage
- Taste, add anything you need more of (if it is too dry I add more mayonnaise or too wet then I add more cabbage or too mild then I add more spike, etc.)
- Fill your pita half with slaw, Swiss cheese and vegetables.
Yummy, trust me.
Check out the Keep Guacamole Green Tip
Monday, February 8, 2010
FROSTING
I have two wonderful frosting recipes for you!
Peanut Butter Frosting
- 1/2 c softened butter
- 1 c creamy peanut butter
- cream together with beaters until smooth
- 2c powdered sugar, mix in with beaters
Now, this makes a thick mix perfect for filling homemade peanut butter cups.
- blend in 2T milk for a thick yet spreadable peanut butter frosting
OR
- blend in 4 T milk for a thin spreadable peanut butter frosting
If you want a sweeter frosting and greater yield,
- add up to 2c more of powdered sugar and
- enough milk for the desired consistency
Cinnamon Roll Frosting
- 2 cups powdered sugar
- 1/4 cup butter softened
- 1/2 tsp vanilla
- 2T water
- Mix together with beaters
This makes a wonderfully thick and delicious frosting! It reminds me of Cinnabon.
Have Fun!
Tuesday, January 26, 2010
African Rice with Ham
From Diana and Mom:
HAM & AFRICAN RICE
1/2 chopped onion
3 TB oil - I have to tell you, when I cook I don't measure exactly. I'm making a guess at how much oil to put in.
1/3 canned ham diced up - I was using some left overs from another recipe.
Saute the onions until tender. I also added 1 TB real butter.
2 c. rinsed and drained white or brown rice - add to the pan with the oil and onion and cook and stir until the rice starts to brown.
Stir in 4 cups of water and cook until the rice is tender - stirring now and then.
Salt & pepper to taste.
1 egg for each person. I scrambled these eggs up in a seperate pan, added some salt and pepper, and then spooned it on top
of the rice and we stirred it in with our ham and rice and it was YUMMY!
HAM & AFRICAN RICE
1/2 chopped onion
3 TB oil - I have to tell you, when I cook I don't measure exactly. I'm making a guess at how much oil to put in.
1/3 canned ham diced up - I was using some left overs from another recipe.
Saute the onions until tender. I also added 1 TB real butter.
2 c. rinsed and drained white or brown rice - add to the pan with the oil and onion and cook and stir until the rice starts to brown.
Stir in 4 cups of water and cook until the rice is tender - stirring now and then.
Salt & pepper to taste.
1 egg for each person. I scrambled these eggs up in a seperate pan, added some salt and pepper, and then spooned it on top
of the rice and we stirred it in with our ham and rice and it was YUMMY!
Pasta Sauce
From FeFe:
PASTA SAUCE
Saute 1/2 chopped onion and
2 cloves chopped garlic in
1/4 c oilive oil.
When browned and tender add:
Italian sausage. Faith helped me pick this out. It came in a package with five sausages in tube skins. I used two of them -
sliced the skin and took it off. I also sprinkled a little balsamic vinegar into the pan. Just a tiny sprinkle. Optional.
When the sausage/onion mix is cooked, add
1 can italian diced tomatoes
1 can - regular size tomato sauce - not the small size
1 TB dried basil
Boil this for a while until it reduces some. It's a thick sauce. Very flavorful.
1 lb pasta - we used Rigatoni I think - boil in water with olive oil and salt
When tender, or almost tender if you like it Cody style, rinse it, drain it, and then
pour the sauce into the pasta and stir.
You can top it with Parmesan cheese, but it is so flavorful, that I didn't add anything and it was great!!
PASTA SAUCE
Saute 1/2 chopped onion and
2 cloves chopped garlic in
1/4 c oilive oil.
When browned and tender add:
Italian sausage. Faith helped me pick this out. It came in a package with five sausages in tube skins. I used two of them -
sliced the skin and took it off. I also sprinkled a little balsamic vinegar into the pan. Just a tiny sprinkle. Optional.
When the sausage/onion mix is cooked, add
1 can italian diced tomatoes
1 can - regular size tomato sauce - not the small size
1 TB dried basil
Boil this for a while until it reduces some. It's a thick sauce. Very flavorful.
1 lb pasta - we used Rigatoni I think - boil in water with olive oil and salt
When tender, or almost tender if you like it Cody style, rinse it, drain it, and then
pour the sauce into the pasta and stir.
You can top it with Parmesan cheese, but it is so flavorful, that I didn't add anything and it was great!!
Saturday, January 23, 2010
Orange Dream Machine Smoothies at Home
The Orange Dream Machine smoothie from Jamba Juice is one of my favorites. Mike brought one home for me on our Anniversary but after all the sharing, I was left wanting more. The next night I decided to make one myself. I found this recipe and it actually worked!
Orange Dream Machine Smoothie:
ingredients- orange juice, soy milk, orange sherbet, frozen yogurt, ice
- Mix 5oz OJ
- 5oz Soy Milk
- 2 scoops Orange Sherbet
- 2 scoops Frozen Yogurt
- 1 scoop ice
- Mix in your blender until smooth
This sounded great! I soon discovered that I was out of orange juice and that I had no frozen yogurt. Rather than go without, I improvised. Know that you can use Sunny Delight in place of OJ, and for the frozen yogurt...I happened to have in my fridge a carton of orange/vanilla sherbet/ice cream mix that came on sale for $1/half gallon. Know that you can use vanilla ice cream in place of the yogurt (obviously, but not as healthful). We do keep soy milk on hand so this was not a problem and I think it adds some richness and creaminess but you can use regular milk. It was amazing. Even with my substitutes and not measuring anything, it was pretty darn close to the real thing.
Try it out!
Orange Dream Machine Smoothie:
ingredients- orange juice, soy milk, orange sherbet, frozen yogurt, ice
- Mix 5oz OJ
- 5oz Soy Milk
- 2 scoops Orange Sherbet
- 2 scoops Frozen Yogurt
- 1 scoop ice
- Mix in your blender until smooth
This sounded great! I soon discovered that I was out of orange juice and that I had no frozen yogurt. Rather than go without, I improvised. Know that you can use Sunny Delight in place of OJ, and for the frozen yogurt...I happened to have in my fridge a carton of orange/vanilla sherbet/ice cream mix that came on sale for $1/half gallon. Know that you can use vanilla ice cream in place of the yogurt (obviously, but not as healthful). We do keep soy milk on hand so this was not a problem and I think it adds some richness and creaminess but you can use regular milk. It was amazing. Even with my substitutes and not measuring anything, it was pretty darn close to the real thing.
Try it out!
Friday, January 22, 2010
30 Minute Meal
From Mom:
Here is a dinner you can whip up in 30 minutes, if you have the ingredients.
Normally we have everything for it, except the walnuts - but I had some left over from Christmas as I didn't do as much holiday baking as I thought I would.
Shepherds Pie Grandma Lindeman Style
1 lb. hamburger browned w/ seasoning salt or salt & pepper
1/2 onion chopped - brown with the hamburger
add 1 can drained green beans
add 1 small can tomato soup
While the hamburger is cooking,
boil 2 cups water - when it comes to a boil add
1 cup mil
2 tb butter and turn off heat
2 c. instant mashed potatos - we use our food storage ones
Pour hamburger mixture into small brown pan
top with mashed potatoes and grated cheese
Heat in the oven until cheese is melted and sauce bubbly.
While the Shepherds pie is baking, you can make the salad
Waldorf Salad
1 stalk of celery per adult person - so I used 3
1 apple per person (adult) - so I used 3
wash and dice
1/3 c. chopped wallnuts
1/3 c raisins
combine all these together
1/2 c. miracle whip
1/4 c sugar
1tsp lemon juice
1 tsp vinegar
mix the dressing together and pour over the salad and then stir the salad until coated.
YUM!
All done in 30 minutes
Here is a dinner you can whip up in 30 minutes, if you have the ingredients.
Normally we have everything for it, except the walnuts - but I had some left over from Christmas as I didn't do as much holiday baking as I thought I would.
Shepherds Pie Grandma Lindeman Style
1 lb. hamburger browned w/ seasoning salt or salt & pepper
1/2 onion chopped - brown with the hamburger
add 1 can drained green beans
add 1 small can tomato soup
While the hamburger is cooking,
boil 2 cups water - when it comes to a boil add
1 cup mil
2 tb butter and turn off heat
2 c. instant mashed potatos - we use our food storage ones
Pour hamburger mixture into small brown pan
top with mashed potatoes and grated cheese
Heat in the oven until cheese is melted and sauce bubbly.
While the Shepherds pie is baking, you can make the salad
Waldorf Salad
1 stalk of celery per adult person - so I used 3
1 apple per person (adult) - so I used 3
wash and dice
1/3 c. chopped wallnuts
1/3 c raisins
combine all these together
1/2 c. miracle whip
1/4 c sugar
1tsp lemon juice
1 tsp vinegar
mix the dressing together and pour over the salad and then stir the salad until coated.
YUM!
All done in 30 minutes
Tuesday, January 19, 2010
Pork Chops to Drool Over
This recipe makes the best pork chops I have ever had. I can't get enough of it when I make them and always wish I had prepared more. They are finger lick'n good!
Ingredients: Pork Chops, Salt N Pepper, Oil, Rosemary, Beef Broth (1 boullion cube and 1 cup of water), Butter
- Thaw your chops prior to cooking if they are frozen by running them under cold water.
- Use a heavy pan (not a non-stick)
- Heat the pan on med-high heat
- Season the chops with salt and pepper (I dislike pepper and it tastes great w/o too)
- Once the pan is hot add cooking oil
- Once the oil is hot, gently add the chops (be careful not to splatter)
- Let them cook for 3-5 minutes
- Just prior to flipping them, take some rosemary leaves and rub them in your hands over the pan then sprinkle them (this releases the oils)
- When the edges begin to curl up, carefully flip them using tongs or a metal spatula (not forks)
(do not turn too early or the chops will be stuck and tear)
- Let them cook until the sides begin curl up again
- Add rosemary to this side and then flip again
- Remove the pork chops to a warm plate to wait while you make the yummy gravy
- Add Beef Broth to the pan (I use one cup) the liquid will soon boil and reduce
- Wait until the liquid is almost all gone and the sound will change
- Quickly add a few pats of butter and swirl them in the pan until melted and mixed
- Now add the chops back in with all the liquid that collected in the plate and flip to coat both sides
- Once they are nice and warm again, your done! Enjoy!
Ingredients: Pork Chops, Salt N Pepper, Oil, Rosemary, Beef Broth (1 boullion cube and 1 cup of water), Butter
- Thaw your chops prior to cooking if they are frozen by running them under cold water.
- Use a heavy pan (not a non-stick)
- Heat the pan on med-high heat
- Season the chops with salt and pepper (I dislike pepper and it tastes great w/o too)
- Once the pan is hot add cooking oil
- Once the oil is hot, gently add the chops (be careful not to splatter)
- Let them cook for 3-5 minutes
- Just prior to flipping them, take some rosemary leaves and rub them in your hands over the pan then sprinkle them (this releases the oils)
- When the edges begin to curl up, carefully flip them using tongs or a metal spatula (not forks)
(do not turn too early or the chops will be stuck and tear)
- Let them cook until the sides begin curl up again
- Add rosemary to this side and then flip again
- Remove the pork chops to a warm plate to wait while you make the yummy gravy
- Add Beef Broth to the pan (I use one cup) the liquid will soon boil and reduce
- Wait until the liquid is almost all gone and the sound will change
- Quickly add a few pats of butter and swirl them in the pan until melted and mixed
- Now add the chops back in with all the liquid that collected in the plate and flip to coat both sides
- Once they are nice and warm again, your done! Enjoy!
Tuesday, December 29, 2009
Chewy Oatmeal
How to make chewy oatmeal with texture rather than mushy oatmeal. My husband likes it this way a lot better.
Basically Boil the water first, then add the oatmeal. I also use a little more oatmeal than the typical 2-1 ratio of water to oats.
- Bring 5 cups of water with a dash of salt to a rolling boil
- Add 3 cups of rolled oats (not quick oats)
- Boil for 1-2 min until most of the water is absorbed
All my kids eat this! Some with honey and some with brown sugar, but they all like it.
Basically Boil the water first, then add the oatmeal. I also use a little more oatmeal than the typical 2-1 ratio of water to oats.
- Bring 5 cups of water with a dash of salt to a rolling boil
- Add 3 cups of rolled oats (not quick oats)
- Boil for 1-2 min until most of the water is absorbed
All my kids eat this! Some with honey and some with brown sugar, but they all like it.
Saturday, December 19, 2009
Toffee - A Holiday Favorite
My family has a few special desserts that we make during the Holidays. I love baking these festive treats. It brings back memories and makes new ones with my own family.
We never used a candy thermometer so cook time is based on color =)
- prepare a foil covered baking sheet
- sprinkle with 1 cup of chopped walnuts (optional)
- in a medium sauce pan, combine 1 c sugar, 3/4 c butter (1.5 sticks), 1/2 tsp vanilla and a dash of salt.
- stir over medium heat continually until boiling.
- keep stirring until mix is the color of peanut butter (this is the final stage just before it burns)
- pour onto the baking sheet
- top with 1+ cups of chocolate chips
- the chips will soon melt and you can easily spread the chocolate over the entire surface of the candy with a spoon or spatula
TIP, when using a regular pan (not non-stick) be sure to not scrape the bottom and sides while stirring. This will keep the crystallized sugar from mixing with the smooth melted sugar in the middle. After pouring out the mix, don't scrape what has stuck to the sides onto the same pan.
TIP, I usually put a jar of peanut butter on the stove while I stir to see when to stop cooking.
You can view more images on this site. Her recipe is a little different, but the images are consistent with how we make our English Toffee. This site also says the Toffee should be cooked to 300 degrees. http://www.skiptomylou.org/2009/01/08/national-english-toffee-day
Monday, December 7, 2009
One-Hour Dinner Rolls Italiano
Andy had these rolls growing up, so I got the recipe from my mother-in-law and made them tonight. They were wonderful! And so fast!
3 1/2 to 4 cups all purpose flour
2 pkgs dry yeast
2 Tbs sugar
1 tsp garlic salt
1 tsp Italian seasoning
1 cup milk
1/2 cup water
2 Tbs butter or margarine
1 egg
1/2 c grated Parmesan cheese
2 Tbs butter, melted
1/4 c grated Parmesan cheese
In large mixer bowl, combine 1 1/2 cups flour, yeast, sugar, salt and seasoning; mix well. Heat water, milk, and butter until warm (120-130 degrees, butter does not need to melt); add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 min at medium speed. By hand, gradually stir in 1/2 cup cheese and enough remaining flour to make a firm dough. Knead on well-floured surface until smooth (3-5 min). Place in greased bowl, turning to grease top. Cover; let rise in warm oven (turn oven on lowest setting for 1 minute, turn off) for 15 min.
Punch down dough and divide into 16 pieces. Form into balls. Dip tops into melted butter and 1/4 cup cheese. Place in well-greased 13x9 pan or two 8-inch rounds. Cover and let rise in warm oven about 10 minutes. Bake at 375 for 20-25 minutes until golden brown.
*I didn't have Italian seasoning, so I made up my own (1/4 tsp each of basil, oregano, and rosemary because that's what I had). If anyone has any good recipes for homemade Italian seasoning, I would love to see them!
3 1/2 to 4 cups all purpose flour
2 pkgs dry yeast
2 Tbs sugar
1 tsp garlic salt
1 tsp Italian seasoning
1 cup milk
1/2 cup water
2 Tbs butter or margarine
1 egg
1/2 c grated Parmesan cheese
2 Tbs butter, melted
1/4 c grated Parmesan cheese
In large mixer bowl, combine 1 1/2 cups flour, yeast, sugar, salt and seasoning; mix well. Heat water, milk, and butter until warm (120-130 degrees, butter does not need to melt); add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 min at medium speed. By hand, gradually stir in 1/2 cup cheese and enough remaining flour to make a firm dough. Knead on well-floured surface until smooth (3-5 min). Place in greased bowl, turning to grease top. Cover; let rise in warm oven (turn oven on lowest setting for 1 minute, turn off) for 15 min.
Punch down dough and divide into 16 pieces. Form into balls. Dip tops into melted butter and 1/4 cup cheese. Place in well-greased 13x9 pan or two 8-inch rounds. Cover and let rise in warm oven about 10 minutes. Bake at 375 for 20-25 minutes until golden brown.
*I didn't have Italian seasoning, so I made up my own (1/4 tsp each of basil, oregano, and rosemary because that's what I had). If anyone has any good recipes for homemade Italian seasoning, I would love to see them!
Tuesday, December 1, 2009
Super easy crowd pleaser with left over rice
Easy Cheesy Chicken Broccoli bake
1 can of chicken (drain juice into blender)
2 chicken boullion cubes (drop into blender)
2 cups (aprox) frozen broccoli (put into blender)
enough water to process it without having a broccoli shake (1-2 cups)
In a separate bowl dump
1-2 cans crm of chicken soup
1-2 cups cheese
1 cup sour cream
blender contents
The chicken chunks (from the canned chicken)
Left over broccoli chunks (or add into the blender if your family prefers it smooth)
3 to 6 cups of left over rice (or cook ahead)
You can add more salt or cheese to taste.
Throw it into a greased casserole dish or roasting pan and bake uncovered until hot and bubbly clear through. About 30 min at aprox 375 degrees.
It is not my hubby's favorite, but a big winner with the rest of us. And, everyone will eat it! Yeah.
1 can of chicken (drain juice into blender)
2 chicken boullion cubes (drop into blender)
2 cups (aprox) frozen broccoli (put into blender)
enough water to process it without having a broccoli shake (1-2 cups)
In a separate bowl dump
1-2 cans crm of chicken soup
1-2 cups cheese
1 cup sour cream
blender contents
The chicken chunks (from the canned chicken)
Left over broccoli chunks (or add into the blender if your family prefers it smooth)
3 to 6 cups of left over rice (or cook ahead)
You can add more salt or cheese to taste.
Throw it into a greased casserole dish or roasting pan and bake uncovered until hot and bubbly clear through. About 30 min at aprox 375 degrees.
It is not my hubby's favorite, but a big winner with the rest of us. And, everyone will eat it! Yeah.
Friday, November 20, 2009
Chicken and Stuffing Casserole
This is a wonderful 'comfort food' recipe that uses the shredded chicken from my previous post.
1 package stuffing mix for chicken
2 cups shredded chicken breasts
1 can cream of chicken soup
1/3 cup sour cream
Prepare stuffing mix according to package directions and set aside. Lightly oil a 2-quart baking dish; place the chicken in the prepared dish.
In a small bowl, mix together the soup and the sour cream. Combine well. Pour the soup mixture over the chicken in the baking dish. Spoon the stuffing evenly over all. Bake at 375 degrees for 35 minutes or until bubbly.
1 package stuffing mix for chicken
2 cups shredded chicken breasts
1 can cream of chicken soup
1/3 cup sour cream
Prepare stuffing mix according to package directions and set aside. Lightly oil a 2-quart baking dish; place the chicken in the prepared dish.
In a small bowl, mix together the soup and the sour cream. Combine well. Pour the soup mixture over the chicken in the baking dish. Spoon the stuffing evenly over all. Bake at 375 degrees for 35 minutes or until bubbly.
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