Ingredients:
1 3/4 C flour
2 TBS sugar
1 TBS baking powder
1/4 tsp salt
2 eggs
1 3/4 C milk
1/2 cooking oil or butter, melted
1 tsp vanilla
Instructions:
1. In a medium bowl, stir together flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened. (Batter should be slightly lumpy).
3. Pour 1 to 1/4 C batter onto grids of a preheated, lightly greased waffle maker. Close lid quickly; do not open until done.
Saturday, July 29, 2017
Wednesday, July 26, 2017
Skillet Beef and Broccoli Ramen
Ingredients:
1/4 C + 2 TBS vegetable oil, separated
3 tsp minced garlic, separated
2 TBS red wine vinegar
1/4 C honey
1/2 C + 2 TBS low sodium soy sauce, separated
1 TBS parsley
3/4 pound flank steak
3 TBS cornstarch
2 TBS sesame oil
1/3 brown sugar
1/2 tsp ginger
1 C beef broth
4 C broccoli florets
2 packages ramen noodles
Salt and pepper
Instructions:
Very thinly slice the flank steak against the grain into 1/4th inch thick strips and them into 2 inch pieces. Put the steak pieces into a large ziploc bag.
In a bow, combine 1/4 C vegetable oil, 1 tsp minced garlic, 2 TBS red wine vinegar, 1/4 C honey, 1/4 C soy sauce, 1/4 tsp pepper, 1/2 tsp salt, and 1 TBS parsley.
Whisk together and pour over the flank steak in the bag. Seal and place in fridge for at least 1 hour and preferably 6-8 hours. Flip the steak in the bag halfway through marinating time.
Boil a small pot of water over high heat and cook noodles for exactly 2 minutes. Drain and rinse in cold water.
Chop the broccoli into bite sized, even pieces.
Remove the flank steak and drain off any marinade. Toss the steak to coat with the cornstarch.
In a large skillet over high heat, add in 1 TBS of the remaining vegetable oil. Heat until oil is shimmering and then add in 1/2 the beef so it can be in a single layer.
Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked, but still pink in spots, about 30 seconds. Transfer to plate.
Repeat steps with second half of beef.
In the same skillet, add beef broth, brown sugar, remaining soy sauce, sesame oil, remaining garlic, and ginger. Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 5-8 minutes). You don't want to reduce it too much so it can still generously coat all the noodles and vegetables.
Bring mixture to a boil. Once boiling, top the mixture evenly with the broccoli (don't stir in). Cover put with a lid and reduce it to low.
Allow broccoli to steam until crisp, or to desired tenderness.
Remove lid, and add in the cooked pasta and cooked meat.
Stir and add desired toppings.
1/4 C + 2 TBS vegetable oil, separated
3 tsp minced garlic, separated
2 TBS red wine vinegar
1/4 C honey
1/2 C + 2 TBS low sodium soy sauce, separated
1 TBS parsley
3/4 pound flank steak
3 TBS cornstarch
2 TBS sesame oil
1/3 brown sugar
1/2 tsp ginger
1 C beef broth
4 C broccoli florets
2 packages ramen noodles
Salt and pepper
Instructions:
Very thinly slice the flank steak against the grain into 1/4th inch thick strips and them into 2 inch pieces. Put the steak pieces into a large ziploc bag.
In a bow, combine 1/4 C vegetable oil, 1 tsp minced garlic, 2 TBS red wine vinegar, 1/4 C honey, 1/4 C soy sauce, 1/4 tsp pepper, 1/2 tsp salt, and 1 TBS parsley.
Whisk together and pour over the flank steak in the bag. Seal and place in fridge for at least 1 hour and preferably 6-8 hours. Flip the steak in the bag halfway through marinating time.
Boil a small pot of water over high heat and cook noodles for exactly 2 minutes. Drain and rinse in cold water.
Chop the broccoli into bite sized, even pieces.
Remove the flank steak and drain off any marinade. Toss the steak to coat with the cornstarch.
In a large skillet over high heat, add in 1 TBS of the remaining vegetable oil. Heat until oil is shimmering and then add in 1/2 the beef so it can be in a single layer.
Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked, but still pink in spots, about 30 seconds. Transfer to plate.
Repeat steps with second half of beef.
In the same skillet, add beef broth, brown sugar, remaining soy sauce, sesame oil, remaining garlic, and ginger. Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 5-8 minutes). You don't want to reduce it too much so it can still generously coat all the noodles and vegetables.
Bring mixture to a boil. Once boiling, top the mixture evenly with the broccoli (don't stir in). Cover put with a lid and reduce it to low.
Allow broccoli to steam until crisp, or to desired tenderness.
Remove lid, and add in the cooked pasta and cooked meat.
Stir and add desired toppings.
Wednesday, July 12, 2017
Cilantro-Lime Rice
Ingredients:
- 1 tablespoons butter
- 1 1/4 cups rice (long grain white rice or jasmine rice works best)
- 2 1/4 cups low-sodium chicken broth
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Juice and zest of 1 large lime
- 2 tablespoons chopped cilantro
- 1/4 teaspoon ground cumin
Directions:
- In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.
Sunday, July 9, 2017
Brown Butter Rice Krispie Treats
Ingredients:
4 oz unsalted butter, plus more for pan
1 10 oz bag marshmallows
Heaping 1/4 tsp course sea salt
6 C Rice Krispies cereal (about half a 12 oz box)
Instructions:
Butter 8 inch square cake pan.
In large pot, melt butter over medium-low heat. It will melt, then foam, then turn clean golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in salt and cereal. Quickly spread into prepared pan. I like to use a piece of waxed or parchment paper that I've sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
Let cool, cut into squares, and enjoy.
4 oz unsalted butter, plus more for pan
1 10 oz bag marshmallows
Heaping 1/4 tsp course sea salt
6 C Rice Krispies cereal (about half a 12 oz box)
Instructions:
Butter 8 inch square cake pan.
In large pot, melt butter over medium-low heat. It will melt, then foam, then turn clean golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in salt and cereal. Quickly spread into prepared pan. I like to use a piece of waxed or parchment paper that I've sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
Let cool, cut into squares, and enjoy.
Clam Chowder
Ingredients:
1 large onion, diced
1 C diced celery
6-8 C chopped potatoes
3+ tsp salt and pepper
1-2 TB Seasoning salt
2 tsp Pesto seasoning
2 tsp Bon Apetite
Put vegetables in stock pot and add water just to cover, boil until potatoes are soft. Add rest of seasonings.
In another pan, add 1 TBS butter. Melt and add 1 C flour. Stir to thick paste. Add 1 quart half and half. Stir and blend until thick and creamy. Season this with seasoning salt and Bon Apetite as well. Add to potato mixture and summer on low, stirring often.
1 large onion, diced
1 C diced celery
6-8 C chopped potatoes
3+ tsp salt and pepper
1-2 TB Seasoning salt
2 tsp Pesto seasoning
2 tsp Bon Apetite
Put vegetables in stock pot and add water just to cover, boil until potatoes are soft. Add rest of seasonings.
In another pan, add 1 TBS butter. Melt and add 1 C flour. Stir to thick paste. Add 1 quart half and half. Stir and blend until thick and creamy. Season this with seasoning salt and Bon Apetite as well. Add to potato mixture and summer on low, stirring often.
Microwave Caramel Corn
Ingredients:
4 bags of microwave popcorn popped with uncooked hulls removed. Put hulled popcorn in brown paper sack (like from Braums).
1 stick of butter -- melted
Add to melted butter in bowl:
1/2 C white corn syrup
1 C brown sugar
1 tsp vanilla
1 tsp white vinegar
Once blended, microwave 3 minutes, while still hot add 1/2 tsp of baking soda and beat. The mixture will become foamy -- beat until you see this. Pour mixture over microwave popcorn and stir. Fold up bag top and put in microwave for 45 seconds -- take out and shake -- put back in microwave for 45 seconds. When you take out, mix well and then pour out on foil and let cool. When I make, I will pop 12-16 bags so I have plenty to share.
4 bags of microwave popcorn popped with uncooked hulls removed. Put hulled popcorn in brown paper sack (like from Braums).
1 stick of butter -- melted
Add to melted butter in bowl:
1/2 C white corn syrup
1 C brown sugar
1 tsp vanilla
1 tsp white vinegar
Once blended, microwave 3 minutes, while still hot add 1/2 tsp of baking soda and beat. The mixture will become foamy -- beat until you see this. Pour mixture over microwave popcorn and stir. Fold up bag top and put in microwave for 45 seconds -- take out and shake -- put back in microwave for 45 seconds. When you take out, mix well and then pour out on foil and let cool. When I make, I will pop 12-16 bags so I have plenty to share.
Buttermilk Pancakes
Via: Martha Stewart
Ingredients:
2 C flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 TBS sugar
2 large eggs, slightly beaten
3 C buttermilk
4 TBS butter, melted (+ more for griddle)
Heat griddle to 375. Whisk dry ingredients in medium bowl. Add the wet and whisk to combine. Medium lumps.
Brush griddle with butter.
Scoop 1/2 cup size onto griddle until slight bubbles appear on top and slightly dry edges -- about 2 1/2 minutes. Flip pancake and cook 1 minute more.
Place pancakes in pie place and in an oven at 175 to keep warm.
Ingredients:
2 C flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 TBS sugar
2 large eggs, slightly beaten
3 C buttermilk
4 TBS butter, melted (+ more for griddle)
Heat griddle to 375. Whisk dry ingredients in medium bowl. Add the wet and whisk to combine. Medium lumps.
Brush griddle with butter.
Scoop 1/2 cup size onto griddle until slight bubbles appear on top and slightly dry edges -- about 2 1/2 minutes. Flip pancake and cook 1 minute more.
Place pancakes in pie place and in an oven at 175 to keep warm.
Homemade Enchilada Sauce
Ingredients:
1/4 C vegetable oil
1/4 C all-purpose flour
1 (28 oz) can crushed tomoatoes
2 TBS plus 2 tsp chili powder
1 1/2 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 TBS brown sugar, packed
salt and pepper to taste
Instructions:
Heat vegetable oil in a sauce pan over medium high heat. Whisk in flour until well combined, about 1 minute.
Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar, and 1 cup water; season with s&p, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
Store in airtight container in the refrigerator for up to two weeks.
1/4 C vegetable oil
1/4 C all-purpose flour
1 (28 oz) can crushed tomoatoes
2 TBS plus 2 tsp chili powder
1 1/2 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 TBS brown sugar, packed
salt and pepper to taste
Instructions:
Heat vegetable oil in a sauce pan over medium high heat. Whisk in flour until well combined, about 1 minute.
Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar, and 1 cup water; season with s&p, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
Store in airtight container in the refrigerator for up to two weeks.
Pumpkin Gingerbread
Ingredients:
1 1/2 C flour
1/2 tsp salt
1 tsp baking soda
2 tsp ginger
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 C pumpkin puree
1/2 C butter, melted
1/2 C dark brown sugar
1/2 C molasses
2 eggs, beaten
3 TBS water
Instructions:
Preheat oven to 350. Prepare a loaf pan with non-stick spray or butter.
In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
In another bowl, use a wooden spoon to mix together the pumpkin, melted butter, sugar, molasses, eggs, and water.
Combine the wet and dry ingredients. Stir only until incorporated.
Place batter into loaf pan and bake for 50-60 minutes, or until comes clean. Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack for 30 minutes or longer.
1 1/2 C flour
1/2 tsp salt
1 tsp baking soda
2 tsp ginger
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 C pumpkin puree
1/2 C butter, melted
1/2 C dark brown sugar
1/2 C molasses
2 eggs, beaten
3 TBS water
Instructions:
Preheat oven to 350. Prepare a loaf pan with non-stick spray or butter.
In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
In another bowl, use a wooden spoon to mix together the pumpkin, melted butter, sugar, molasses, eggs, and water.
Combine the wet and dry ingredients. Stir only until incorporated.
Place batter into loaf pan and bake for 50-60 minutes, or until comes clean. Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack for 30 minutes or longer.
Empty Tomb Rolls
Ingredients:
1 (10 oz) package jumbo refrigerated crescent rolls
1/4 C sugar
1 TBS cinammon
8 large marshmallows
1/4 C butter, melted
Instructions:
Preheat over to 375. Prepare muffin pan, with nonstick cooking spray.
Separate rolls into eight triangles and set aside. Combine sugar and cinnamon in small bowl.
Dip each marshmallow into butter, then roll in cinnamon-sugar mixture and place on a triangle dough. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all marshmallow will escape.
Dip tops of dough into remaining butter and then into the cinnamon-sugar. Place roll with the sugar side up into prepared muffin tins.
Bake for 13-15 minutes. Eat warm.
Activity:
Read the Easter story from the Bible found in Matthew 27-28, Mark 15-16, Luke 23-24, and/or John 19-20.
Jesus -- Marshmallow
After Jesus died on the cross, he was wrapped in linen -- roll in butter and sugar
Jesus was put into a tomb -- crescent roll dough
On the third day, Jesus was risen and was no longer in the tomb -- open cooked roll to find no marshmallow
1 (10 oz) package jumbo refrigerated crescent rolls
1/4 C sugar
1 TBS cinammon
8 large marshmallows
1/4 C butter, melted
Instructions:
Preheat over to 375. Prepare muffin pan, with nonstick cooking spray.
Separate rolls into eight triangles and set aside. Combine sugar and cinnamon in small bowl.
Dip each marshmallow into butter, then roll in cinnamon-sugar mixture and place on a triangle dough. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all marshmallow will escape.
Dip tops of dough into remaining butter and then into the cinnamon-sugar. Place roll with the sugar side up into prepared muffin tins.
Bake for 13-15 minutes. Eat warm.
Activity:
Read the Easter story from the Bible found in Matthew 27-28, Mark 15-16, Luke 23-24, and/or John 19-20.
Jesus -- Marshmallow
After Jesus died on the cross, he was wrapped in linen -- roll in butter and sugar
Jesus was put into a tomb -- crescent roll dough
On the third day, Jesus was risen and was no longer in the tomb -- open cooked roll to find no marshmallow
Turkey Brine
Via: Pioneer Woman
Ingredients:
3 C apple juice or apple cider
2 gallons cold water
4 TBS fresh rosemary leaves
5 cloves garlic, minced
1 1/2 C kosher salt
2 C brown sugar
3 TBS peppercorns
5 whole bay leaves
Peel of 3 large oranges
Instructions:
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16-24 hours.
When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.
Ingredients:
3 C apple juice or apple cider
2 gallons cold water
4 TBS fresh rosemary leaves
5 cloves garlic, minced
1 1/2 C kosher salt
2 C brown sugar
3 TBS peppercorns
5 whole bay leaves
Peel of 3 large oranges
Instructions:
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16-24 hours.
When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.
Panera Bread Broccoli Cheese Soup
Ingredients:
1 TBS butter, softened
1/2 medium onion, chopped
1/4 C melted butter
1/4 C flour
2 C half and half
2 C chicken stock
1/2 lb fresh broccoli
1 C carrots, julienned
salt and pepper to taste
1/4 tsp nutmeg
8 ounces grated sharp cheddar cheese
Instructions:
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half and half, making a roux. Add chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots, and onions. Cook over low heat until veggies are tender, about 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low and add grated cheese; stir until well blended. Stir in nutmeg and serve.
1 TBS butter, softened
1/2 medium onion, chopped
1/4 C melted butter
1/4 C flour
2 C half and half
2 C chicken stock
1/2 lb fresh broccoli
1 C carrots, julienned
salt and pepper to taste
1/4 tsp nutmeg
8 ounces grated sharp cheddar cheese
Instructions:
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half and half, making a roux. Add chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots, and onions. Cook over low heat until veggies are tender, about 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low and add grated cheese; stir until well blended. Stir in nutmeg and serve.
Southwestern Chopped Salad with Cilantro Lime Dressing
Ingredients:
5 C chopped romaine lettuce
1/2 C cherry tomatoes, halved
1/2 C canned corn, drained
1/2 C black beans, drained and rinsed
2 TBS cilantro, chopped
1 avocado, halved, seeded, peeled, and diced
For dressing:
1 C loosely packed cilantro, stems removed
1/2 C plain Greek yogurt
2 cloves of garlic
Juice of 1 lime
Pinch of salt
1/4 C olive oil
2 TBS apple cider vinegar
Instructions:
To make dressing; combine cilantro, yogurt, lime juice and salt in a processor. With motor running, add oil and vinegar in a slow stream until emulsified. Set aside.
To assemble salad; place romaine lettuce in a large bowl; top with tomatoes, corn, black beans, and cilantro. Pour dressing on top and gently toss. Stir in avocado.
Serve immediately.
5 C chopped romaine lettuce
1/2 C cherry tomatoes, halved
1/2 C canned corn, drained
1/2 C black beans, drained and rinsed
2 TBS cilantro, chopped
1 avocado, halved, seeded, peeled, and diced
For dressing:
1 C loosely packed cilantro, stems removed
1/2 C plain Greek yogurt
2 cloves of garlic
Juice of 1 lime
Pinch of salt
1/4 C olive oil
2 TBS apple cider vinegar
Instructions:
To make dressing; combine cilantro, yogurt, lime juice and salt in a processor. With motor running, add oil and vinegar in a slow stream until emulsified. Set aside.
To assemble salad; place romaine lettuce in a large bowl; top with tomatoes, corn, black beans, and cilantro. Pour dressing on top and gently toss. Stir in avocado.
Serve immediately.
Chicken Tikka Masala
Ingredients:
Marinade:
1 C yogurt
1 TBS lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tsp ground pepper
1 tsp minced ginger
1 tsp salt
3 boneless, skinless chicken breasts, cut into bite sized pieces
4 long skewers
Sauce:
1 TBS butter
1 clove garlic, minced
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 8 oz can tomato sauce
1 C heavy cream
1/4 C chopped cilantro
In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, pepper, ginger, and salt. Stir in chicken, cover, refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 minutes on each side.
For sauce: Melt butter in large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.
Transfer to a service platter and serve over rice.
Marinade:
1 C yogurt
1 TBS lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tsp ground pepper
1 tsp minced ginger
1 tsp salt
3 boneless, skinless chicken breasts, cut into bite sized pieces
4 long skewers
Sauce:
1 TBS butter
1 clove garlic, minced
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 8 oz can tomato sauce
1 C heavy cream
1/4 C chopped cilantro
In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, pepper, ginger, and salt. Stir in chicken, cover, refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 minutes on each side.
For sauce: Melt butter in large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.
Transfer to a service platter and serve over rice.
Southwest Georgia Pound Cake
Ingredients:
1 C unsalted butter, softened
3 C sugar
6 large eggs
3 C flour
1/2 tsp baking powder
1/2 tsp salt
1 C heavy cream
3 tsp vanilla **you may use lemon or almond flavoring instead
Generously grease and flour a 10 inch bundt pan. Do not preheat the oven. Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs in one at at time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.
Pour batter into prepared pan. Put into a cold oven and set the temperature to 325. Bake for 1 hour and 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it is still warm.
1 C unsalted butter, softened
3 C sugar
6 large eggs
3 C flour
1/2 tsp baking powder
1/2 tsp salt
1 C heavy cream
3 tsp vanilla **you may use lemon or almond flavoring instead
Generously grease and flour a 10 inch bundt pan. Do not preheat the oven. Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs in one at at time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.
Pour batter into prepared pan. Put into a cold oven and set the temperature to 325. Bake for 1 hour and 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it is still warm.
Baked Chicken Parmesan
4 (8 oz) chicken breast, fat trimmed, sliced in half to make 8
3/4 C seasoned bread crumbs
1/4 C grated Parmesan cheese
2 TBS butter (or EVOO)
3/4 C reduced fat mozzarella cheese
1 C marinara
cooking spray
Preheat over to 450. Spray large baking sheet lightly.
Combine breadcrumbs and Parmesan cheese in a bowl. Melt the butter in another bowl, or use EVOO. Lightly brush onto chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with remaining chicken.
Lightly spray a little more oil on top and bake for 20 minutes. Turn over, bake an additional 5 minutes.
Remove from oven, spoon 1 TBS sauce over each piece of chicken and top to 1 1/2 TBS of mozzarella cheese.
Bake 5 more minutes, or until cheese is melted.
3/4 C seasoned bread crumbs
1/4 C grated Parmesan cheese
2 TBS butter (or EVOO)
3/4 C reduced fat mozzarella cheese
1 C marinara
cooking spray
Preheat over to 450. Spray large baking sheet lightly.
Combine breadcrumbs and Parmesan cheese in a bowl. Melt the butter in another bowl, or use EVOO. Lightly brush onto chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with remaining chicken.
Lightly spray a little more oil on top and bake for 20 minutes. Turn over, bake an additional 5 minutes.
Remove from oven, spoon 1 TBS sauce over each piece of chicken and top to 1 1/2 TBS of mozzarella cheese.
Bake 5 more minutes, or until cheese is melted.
California Black Bean Burgers
Ingredients:
1 can (15 oz) black beans with cumin and chili spices, undrained or 1/2 C dry beans
1 can (4.5 oz) chopped green chilies, undrained
1 C unseasoned bread crumbs
1 egg, beaten
1/4 C cornmeal
2 TBS vegetable oil
buns
In a food processor or blender, place beans. Cover; process until slightly mashed. Remove from food processor; place in medium bowl. Stir in chilies, bread crumbs, and egg. Shape mixture into 5 patties, about 1/2 thick (or smaller for children). Coat each patty with cornmeal.
In a 10 inch skillet, heat oil over medium heat. Add patties; cook 10-15 minutes, turning once, until crisp and thoroughly cooked on both sides.
Serve on buns with your favorite condiments.
1 can (15 oz) black beans with cumin and chili spices, undrained or 1/2 C dry beans
1 can (4.5 oz) chopped green chilies, undrained
1 C unseasoned bread crumbs
1 egg, beaten
1/4 C cornmeal
2 TBS vegetable oil
buns
In a food processor or blender, place beans. Cover; process until slightly mashed. Remove from food processor; place in medium bowl. Stir in chilies, bread crumbs, and egg. Shape mixture into 5 patties, about 1/2 thick (or smaller for children). Coat each patty with cornmeal.
In a 10 inch skillet, heat oil over medium heat. Add patties; cook 10-15 minutes, turning once, until crisp and thoroughly cooked on both sides.
Serve on buns with your favorite condiments.
Crock Pot Chicken Taco Chili
Ingredients:
1 onion, chopped
1 can (16 oz) black beans
1 can (16 oz) kidney beans
1 can (8 oz) tomato sauce
10 oz package frozen corn
2 cans (14/5 oz) diced tomatoes
1 packet taco seasoning
1 TBS cumin
1 TBS chili powder
24 oz (3) chicken breasts
cilantro -- for serving
Combine beans, onion, corn, tomato sauce, diced tomatoes, cumin, chili powder, and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with cilantro and/or cheese.
1 onion, chopped
1 can (16 oz) black beans
1 can (16 oz) kidney beans
1 can (8 oz) tomato sauce
10 oz package frozen corn
2 cans (14/5 oz) diced tomatoes
1 packet taco seasoning
1 TBS cumin
1 TBS chili powder
24 oz (3) chicken breasts
cilantro -- for serving
Combine beans, onion, corn, tomato sauce, diced tomatoes, cumin, chili powder, and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with cilantro and/or cheese.
Summer Vegetable Soup
Ingredients:
1 medium carrot, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 small red onion, chopped
2 TBS olive oil
2 garlic cloves, minced
3 cans chicken broth
4 C fresh spinach
1 can great northern beans
1 can diced tomatoes (undrained)
1 tsp thyme
1/2 tsp salt
1/2 tsp oregano
1/4 tsp pepper
1/4 C Parmesan cheese (freshly grated)
Saute carrot, zucchini, yellow squash, and onion until tender. Add garlic, saute for 1 minute. Add broth, spinach, beans, tomatoes, thyme, salt, oregano, and pepper.
Bring to a boil. Reduce heat. Simmer uncovered for 15 minutes, or until tender. Before serving, sprinkle with cheese.
1 medium carrot, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 small red onion, chopped
2 TBS olive oil
2 garlic cloves, minced
3 cans chicken broth
4 C fresh spinach
1 can great northern beans
1 can diced tomatoes (undrained)
1 tsp thyme
1/2 tsp salt
1/2 tsp oregano
1/4 tsp pepper
1/4 C Parmesan cheese (freshly grated)
Saute carrot, zucchini, yellow squash, and onion until tender. Add garlic, saute for 1 minute. Add broth, spinach, beans, tomatoes, thyme, salt, oregano, and pepper.
Bring to a boil. Reduce heat. Simmer uncovered for 15 minutes, or until tender. Before serving, sprinkle with cheese.
Cinnamon Coffee Cake
Serves 16-20
Ingredients:
1 C butter, softened
2-3/4 C sugar, divided
4 Eggs
2 tsp vanilla
3 C all purpose flour
1 tsp baking soda
1 tsp salt
2 C sour cream
2 TBS ground cinnamon
Instructions:
In a large bowl, cream butter and 2 C sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
Spoon a third of batter into a greased 10 in tube pan. Combine cinnamon and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake at 350 for 60-65 minutes or until a toothpick comes clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Ingredients:
1 C butter, softened
2-3/4 C sugar, divided
4 Eggs
2 tsp vanilla
3 C all purpose flour
1 tsp baking soda
1 tsp salt
2 C sour cream
2 TBS ground cinnamon
Instructions:
In a large bowl, cream butter and 2 C sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
Spoon a third of batter into a greased 10 in tube pan. Combine cinnamon and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake at 350 for 60-65 minutes or until a toothpick comes clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Crockpot Apple Cider Pork Roast
Serves 8
Ingredients:
1 medium onion, sliced vertically
1 TBS butter
1 TBS EVOO
1 2.5-3 lb pork sirloin roast
1 1/2 tsp kosher salt
1/2 tsp pepper
1 1/2 C apple cider (the murky brown stuff)
3 TBS honey
1 TBS creole or mild course grained mustard
1 1/2 TBS organic apple cider vinegar
2 TBS cold water
2 TBS corn starch
Mashed potatoes
Instructions:
Heat olive oil and butter in a large skillet over medium heat. When melted, add the onions in a single layer and season with kosher salt and pepper. Saute for 1- minutes, stirring occasionally, until the onions are golden and caramelized. Remove the onions from the pan and set aside.
While the onions are caramelizing, season the pork roast on all sides with the 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. When you have removed the onions from the pan, increase the heat to medium-heat and add the pork roast. (You may need to add another teaspoon of oil). Sear on all sides.
When the roast has seared, place it in a slow cooker. Top with caramelized onions. In a 2 cup measuring cup, whisk together the apple cider, honey, and mustard. Pour it over the roast and cook on high for 4-6 hours or on low for 8-10 hours or until the meat can easily be shredded with a fork.
When the meat is done, remove the roast and onions from the slow cooker and shred. Pour the cider mixture into a small saucepan and bring to a boil over medium heat. While the cider is heating, whisk together the cold water and cornstarch. When the mixture is boiling, whisk in the cornstarch mixture and stir until thickened. Remove from heat and add vinegar.
Serve the pork on top of mashed potatoes and served with gravy.
Ingredients:
1 medium onion, sliced vertically
1 TBS butter
1 TBS EVOO
1 2.5-3 lb pork sirloin roast
1 1/2 tsp kosher salt
1/2 tsp pepper
1 1/2 C apple cider (the murky brown stuff)
3 TBS honey
1 TBS creole or mild course grained mustard
1 1/2 TBS organic apple cider vinegar
2 TBS cold water
2 TBS corn starch
Mashed potatoes
Instructions:
Heat olive oil and butter in a large skillet over medium heat. When melted, add the onions in a single layer and season with kosher salt and pepper. Saute for 1- minutes, stirring occasionally, until the onions are golden and caramelized. Remove the onions from the pan and set aside.
While the onions are caramelizing, season the pork roast on all sides with the 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. When you have removed the onions from the pan, increase the heat to medium-heat and add the pork roast. (You may need to add another teaspoon of oil). Sear on all sides.
When the roast has seared, place it in a slow cooker. Top with caramelized onions. In a 2 cup measuring cup, whisk together the apple cider, honey, and mustard. Pour it over the roast and cook on high for 4-6 hours or on low for 8-10 hours or until the meat can easily be shredded with a fork.
When the meat is done, remove the roast and onions from the slow cooker and shred. Pour the cider mixture into a small saucepan and bring to a boil over medium heat. While the cider is heating, whisk together the cold water and cornstarch. When the mixture is boiling, whisk in the cornstarch mixture and stir until thickened. Remove from heat and add vinegar.
Serve the pork on top of mashed potatoes and served with gravy.
Sesame Chicken
Ingredients:
3 chicken breasts, cut into bite sized pieces
1/4 C cornstarch
2 TBS vegetable oil
1 C hoisin sauce
4 TBS rice wine vinegar
4 TBS light brown sugar
2 tsp sesame oil
green onions & sesame seeds for serving
Instructions:
Add cornstarch to chicken in a large ziploc bag. Toss to coat.
Heat oil in a large skillet or wok.
Saute chicken until golden brown on both sizes--about 2 minutes on each side.
Add chicken to slow cooker.
Add hoisin sauce, vinegar, sugar, and sesame oil to a medium bowl and whisk until combined.
Pour sauce onto chicken and stir.
Cook on low for 2-3 hours.
Serve with green onions and sesame seeds, if desired.
3 chicken breasts, cut into bite sized pieces
1/4 C cornstarch
2 TBS vegetable oil
1 C hoisin sauce
4 TBS rice wine vinegar
4 TBS light brown sugar
2 tsp sesame oil
green onions & sesame seeds for serving
Instructions:
Add cornstarch to chicken in a large ziploc bag. Toss to coat.
Heat oil in a large skillet or wok.
Saute chicken until golden brown on both sizes--about 2 minutes on each side.
Add chicken to slow cooker.
Add hoisin sauce, vinegar, sugar, and sesame oil to a medium bowl and whisk until combined.
Pour sauce onto chicken and stir.
Cook on low for 2-3 hours.
Serve with green onions and sesame seeds, if desired.
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