ONE HOUR YEAST ROLLS
1 cup of warm water
1/4 cup sugar
1/3 cup oil
2 tablespoons yeast
1 teaspoon salt
1 egg, beaten
3 1/3 cup flour
1.) In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.
2.) Stir in salt and beaten egg to yeast mixture.
3.) Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.
4.) Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes.
5.) Bake in 375 degree oven for 10 minutes.
6.) Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.
7.) Enjoy!
Wednesday, September 11, 2013
Potato Muffins
NEW WAY TO SERVE POTATOES,
Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.
Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!
Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!
For more healthy recipes, tips, motivation and fun, join us here Get Fit and Toned
Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.
Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!
Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!
For more healthy recipes, tips, motivation and fun, join us here Get Fit and Toned
Lemon Meringue Pie Fudge
- 1 1/2 cups cookie crumbs (shortbread, lemon shortbread, or lemon cookies - I used 1 package of lemon shortbread cookies)
- 3 tablespoons butter, melted*
- 4 cups (2 bags) white chocolate chips, divided
- 1 can sweetened condensed milk
- 1 teaspoon pure lemon extract
- 2-3 drops yellow food coloring, if desired
- 3/4 cup marshmallow fluff
Lemon Meringue Pie Fudge
For the Crust:
For the Fudge:
- Mix cookie crumbs and butter and press into an 8x8 or 9x9 pan that has been coved with foil and sprayed with cooking spray. Bake at 350 degrees for 15 minutes. Let cool while you prepare filling.
- Place one cup of white chocolate chips in a small bowl. Set aside.
- Place remaining 3 cups of white chocolate chips in a medium saucepan. Add the sweetened condensed milk and heat over medium-low heat, stirring, until melted.
- While you are cooking the chips and SCM in the pan, place the bowl of chips in the microwave and heat, on 50% power, for about 1-2 minutes, stirring each 30 seconds.
- Once the chips and SCM in the pan have melted, remove from heat and stir in lemon extract and food coloring. Pour over crust.
- Working quickly, stir fluff into the white chocolate chips you melted in the microwave. The chocolate will seize a little, but that’s okay. If needed, microwave an additional 15 seconds to help the mixture stir together. Drop chunks of the fluff mixture on top of the lemon fudge and use a knife or offset spatula to swirl into the top. Cool on counter for about 10-15 minutes and then chill until set. Slice and serve.
Notes
I used lemon shortbread cookies with a high butter content. Therefore, I didn’t need very much butter to get them to bind together. If you use a cookie that isn’t as buttery, you may need an extra tablespoon or two of butter. When you mix the crumbs and butter, the mixture should press together easily in your hands. If it falls apart, add a little more butter.
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Homemade Krispy Kremes
Not sure I'll ever use this.....but just in case I want to try a new donut recipe it will be here waiting for me.
Homemade Krispy Kremes — Yes, this is the actual recipe!
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt
Enough oil to cover the bottom few inches of a wok, or a deep fryer.
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.(190 c)
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!
Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don't have a scale, start at 1 1/2 cups and work your way up from there.
Recipe via "Now You're Cook'in"
For more great ideas, recipes and motivational tips please join here The New U
Homemade Krispy Kremes — Yes, this is the actual recipe!
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt
Enough oil to cover the bottom few inches of a wok, or a deep fryer.
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.(190 c)
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!
Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don't have a scale, start at 1 1/2 cups and work your way up from there.
Recipe via "Now You're Cook'in"
For more great ideas, recipes and motivational tips please join here The New U
Chicken Tortilla Crockpot Soup
It will soon be soup time.....
Chicken Tortilla Crockpot Soup
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
for more great recipes join me at Sherry's Skinny Friends
Chicken Tortilla Crockpot Soup
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
for more great recipes join me at Sherry's Skinny Friends
Chocolate Lasagna.....no bake dessert
It's a NO BAKE dessert that the kids will LOVE!
Chocolate Lasagna
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
recipe originally from centercutcook.com/
Chocolate Lasagna
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
recipe originally from centercutcook.com/
Marilyn's Bruschetta Bites
Yes, I made up the name of this recipe. Yesterday my cousin, Marilyn served these at our Whiteley get-together. Very tasty!!
Marilyn's Bruschetta Bites
Slice up a couple of Bake and Serve Bruschetta Bread Sticks, toast in oven as directed on package for 6 minutes.
Make a spread of:
1 c. cream cheese
1 c. mayonnaise
dried basil
salt & pepper
Stir well and spread generously onto bread slices. Top with a slice of cucumber or tomato. Sprinkle with more dried basil, salt & pepper. Serve.
Marilyn's Bruschetta Bites
Slice up a couple of Bake and Serve Bruschetta Bread Sticks, toast in oven as directed on package for 6 minutes.
Make a spread of:
1 c. cream cheese
1 c. mayonnaise
dried basil
salt & pepper
Stir well and spread generously onto bread slices. Top with a slice of cucumber or tomato. Sprinkle with more dried basil, salt & pepper. Serve.
LeOni's Zucchini Brownies
I had these last night at a Relief Society Activity....they were yummy!! The ladies at my table did not believe me when I told them there was zucchini in them. This recipe came from LeOni Winegar.
LeOni's Zucchini Brownies
Beat together first 4 ingredients
1/3 cup butter
2 cups sugar
4 TBSP dehydrated egg
2 tsp vanilla
Then add remaining ingredients without over-mixing(just until moistened)
2/3 cup wheat flour and 2/3 cup white flour
1/2 tsp. salt
1 tsp baking powder
7 TBSP baking cocoa
1 medium sized zucchini peeled and grated(2-3 cups). Squeeze out extra liquid. Cook in greased 9x13 pan at 350* for 40 min. Remove from oven and quickly arrange {large} marshmallows on top and return to oven for 5 more min.
Fudge topping:
Stir 1/2 cup firmly packed brown sugar
2 TBSP cocoa
1/4 cup water in saucepan over med. heat to boiling stirring constantly. Boil 2 min. Remove from heat. Add 3 TBSP butter, 1 tsp vanilla, and 1 1/2 cup powdered sugar. Beat until smooth. While still hot drizzle on top of marshmallows.
Sunday, September 8, 2013
Tomato Basil Bread & Spread
"Everything Tomato" is the theme for our Garden Club meeting tomorrow and since the meeting is at my home I wanted to make some bread. This is what I came up with after remaking a favorite bread recipe and substituting fresh tomatoes and my favorite fresh garden herbs. Sure hope it turns out!?
9-22-2013 This has been a hit!!! I have been making this often while the tomatoes are plentiful!!!
Yesterday I used this dough for my pizza crust. It made enough for a cookie sheet and a half sized cookie sheet. I sprayed the pans. Patted out the dough and baked it at 375 for 10 minutes. Then I used 16 oz. tomato sauce, Italian Seasoning, garlic powder, onion powder, basil oregano, salt & pepper for my sauce. Sprinkled with cheese and canadian bacon and basil. Baked 15 more minutes. It turned out great!! And the tomato lovers garnished it will fresh sliced tomatoes.
9-22-2013 This has been a hit!!! I have been making this often while the tomatoes are plentiful!!!
Yesterday I used this dough for my pizza crust. It made enough for a cookie sheet and a half sized cookie sheet. I sprayed the pans. Patted out the dough and baked it at 375 for 10 minutes. Then I used 16 oz. tomato sauce, Italian Seasoning, garlic powder, onion powder, basil oregano, salt & pepper for my sauce. Sprinkled with cheese and canadian bacon and basil. Baked 15 more minutes. It turned out great!! And the tomato lovers garnished it will fresh sliced tomatoes.
TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1-2 ripe tomatoes, pureed (1/2 c.) I use 3- 4th of July Tomatoes.....they are small and juicy
1 egg
2 T. oil
1/2 t. salt
- 1 T. sugar
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
3 rounded c. bread flour
1 scant T. yeast
- GARLIC CHIVE SPREAD
1/2 c. butter, softened
1 T. fresh chives, minced
1 garlic clove, minced
Place bread ingredients in bread machine pan in order listed. Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed. Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes.
- In bowl, combine spread ingredients. Serve with bread.
Wednesday, August 21, 2013
Zucchini FUN....
FOR FUN!!!! Did you know; zucchini is technically a fruit
because it contains seeds. It is treated
as a vegetable in the culinary world and is very versatile. Zucchini used
alone doesn't have much taste but when used in breads, stir fry, casseroles,
cookies, brownies, it adds moisture and takes on different tastes. Zucchini is high in nutrition and low in fat.
You can grate zucchini and freeze
it to use all year . When you are ready
to use it thaw it and drain it in a colander and use it just like it was
fresh.
What to do with all that Zucchini
!!??? Here are a couple zucchini recipes you
might want to try.
Zucchini Stroganoff
(aka: Homemade Hamburger Helper – my grandkids don’t even know there is zucchini in
it and they love it)
1 small onion,
grated or diced
Salt & Pepper
1 can Cream of
Chicken Soup
1 can milk
2 c. uncooked egg
noodles
2 c. grated
zucchini
1 T. fresh basil,
chopped
½ c. sour cream or
cream cheese (optional)
Zucchini Brownies
2 c. peeled, grated zucchini
2 c. flour
1 1/4 c. sugar
1/3 c. cocoa
1 t. salt
1 1/2 t. soda
1/2 c. oil
2 eggs
2 t. vanilla
2 c. flour
1 1/4 c. sugar
1/3 c. cocoa
1 t. salt
1 1/2 t. soda
1/2 c. oil
2 eggs
2 t. vanilla
Stir together and spread in greased 9x13 pan. Bake 25
to 30 minutes at 350.
I have found if I really want to make these yummy I frost them with chocolate frosting or sprinkle with powdered sugar.
I have found if I really want to make these yummy I frost them with chocolate frosting or sprinkle with powdered sugar.
Crispy Zucchini
Rounds
1 small zucchini, sliced
1/2 packet of crushed crackers, any kind
1egg, beaten
salt & pepper
salt & pepper
Dip zucchini slices in egg and then in crushed crackers on
both sides. Place close together on sprayed cookie sheet and sprinkle
lightly with salt and pepper. Bake at 400 for 30 minutes turning after 15
minutes. Serve as a side dish, or as an appetizer with ranch dressing for
dipping.
Zucchini Crisp
8 c. zucchini, peeled, seeded & sliced like an apple
3/4 c. lemon juice
3/4 c. sugar
2 t. cinnamon
1 t. nutmeg
Topping:
1 1/3 c. brown sugar
1 c. old fashioned oats (or Quick Oats)
1 c. flour
2/3 c. butter (I melted it)
3/4 c. sugar
2 t. cinnamon
1 t. nutmeg
Topping:
1 1/3 c. brown sugar
1 c. old fashioned oats (or Quick Oats)
1 c. flour
2/3 c. butter (I melted it)
Combine together; zucchini, lemon juice, sugar, cinnamon
& nutmeg. Mix well. Pour into a 9 x 13 baking dish. Mix together; brown
sugar, oats & flour. Cut in the butter until crumbly. Sprinkle over the
zucchini mixture. Bake at 375 for 45 to 50 minutes. I put it in 2 pie dishes instead of a
9x13. I served it warm (10 seconds in the microwave) with ice cream.
Oven Baked Frittata
1 c. Bisquick
1 c. grated zucchini
1 small onion, grated
1/2 c. oil
1 c. grated cheese
1/2 t. salt
1/8 t. pepper
4 eggs
1 c. grated zucchini
1 small onion, grated
1/2 c. oil
1 c. grated cheese
1/2 t. salt
1/8 t. pepper
4 eggs
Combine all ingredients, except the eggs, and mix well. Beat
the eggs until fluffy. Stir the eggs into the other ingredients. Pour into a sprayed casserole dish. Bake at 350 for 30 to 40 minutes, until the
center is cooked and the top is golden brown. Serve warm with catsup, salsa or
just plain.
Saturday, August 17, 2013
Fruit Dip
The other day I went and helped my friend, Lauretta feed lunch to about 60 farmers. She had me make this yummy fruit dip. One of the farmers put it on his pulled pork sandwich, he thought it was horseradish sauce....he figured out that it wasn't. It is best on FRUIT!
FRUIT DIP
15 oz. Cream of Coconut (21 oz.)
8 oz. Cream Cheese (12 oz.)
8 oz. Whipped Topping (12 oz.)
Mix together the cream of coconut and cream cheese. Fold in the whipped topping. Chill (about an hour) and serve.
FRUIT DIP
15 oz. Cream of Coconut (21 oz.)
8 oz. Cream Cheese (12 oz.)
8 oz. Whipped Topping (12 oz.)
Mix together the cream of coconut and cream cheese. Fold in the whipped topping. Chill (about an hour) and serve.
Crock Pot Breakfast Casserole
I have company coming and I want breakfast ready when we get up. So I looked through a bunch of recipes and this is how I am gonna do it. If I had red peppers I would add a layer of them too.....but since I don't I won't this time.
Crock Pot Breakfast Casserole
12 eggs
1 cup milk
12 eggs
1 cup milk
1 t. dry mustard
1/2 t. garlic powder
2 t. salt
1/2 t. garlic powder
2 t. salt
1 t. pepper
2 lbs. hash brown potatoes (frozen is fine)
1/2 c. diced onion
1 lb. bacon or sausage, cooked and diced or crumbled
1 lb. bacon or sausage, cooked and diced or crumbled
2 to 3 cups cheddar cheese - shredded
Beat together: eggs, milk, garlic powder, mustard, salt & pepper until well blended. Set aside.
Spray a large crockpot and add remaining ingredients. Stir well. Pour egg mixture over all. For frozen hash browns, cook for 6-8 hours on low.
Spray a large crockpot and add remaining ingredients. Stir well. Pour egg mixture over all. For frozen hash browns, cook for 6-8 hours on low.
Sunday, August 4, 2013
Zucchini Fruit Snacks
Zucchini Fruit Snacks
4 c. zucchini;peeled, seeded, diced into 3/8 x 1 inch pieces
3 c. water
1 1/2 c. sugar
2 packages unsweetened Kool-Aid
Prepare zucchini pieces and set aside.
Heat water, sugar and drink mix over high heat.
Add the zucchini as soon as the sugar is dissolved and bring to a full boil. Reduce heat and simmer covered for 30 minutes.
Drain thoroughly reserving cooking liquid and allow to cool in the strainer for ten minutes.
Dump zucchini out onto dehydrator trays or plastic wrap lined cookie sheets and let dehydrate.
Store in ziplock bags in a cool place.
The next batch of zucchini can be cooked in the left-over cooking liquid with the same favor and texture.
Drying In A Dehydrator:
Dry snacks for about a day, being sure to rotate trays. Snacks are done with they’re still soft and pliable, but dry to the touch with a matte finish.
Drying In The Oven:
Line sheets with plastic wrap, but do not spray with cooking spray.(I used wax paper in this picture and it stuck horribly and discolored during the drying. Plastic wrap has worked beautifully on all of the batches since then).
Set your oven between 140 – 170 degrees. If your oven won’t go below 200 degrees, prop the door open with a hand towel and keep the temperature down a bit.
The drying time in the oven, as well as with the dehydrator, will vary depending on the piece sizes and humidity. I placed the batch below in the middle rack of the oven at 170 degrees right after lunch. I turned the oven off around 11 pm when I went to bed and kept the door closed all night.
In the morning they were almost done, so I scraped all the pieces together with a spatula to move them around, spread them back out and finished them in the oven at 170 degrees for about another 40 minutes. Again, drying times will vary.
Sunday, July 21, 2013
Chocolate Chip Zucchini Bread
Another zucchini recipe....this one came from Paula Deen
http://www.pauladeen.com/recipes/recipe_view/chocolate_chip_zucchini_bread/
Chocolate Chip Zucchini Bread
3 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cup white sugar
1 cup vegetable oil
2 teaspoon vanilla extract
2 cup grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
whipped cream, for serving
zucchini ribbons, for serving
Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.
Sift together flour, baking powder, salt, spices and baking soda.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.
Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.
http://www.pauladeen.com/recipes/recipe_view/chocolate_chip_zucchini_bread/
Chocolate Chip Zucchini Bread
3 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cup white sugar
1 cup vegetable oil
2 teaspoon vanilla extract
2 cup grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
whipped cream, for serving
zucchini ribbons, for serving
Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.
Sift together flour, baking powder, salt, spices and baking soda.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.
Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.
Lazy Cake Cookies
I made these this morning....they are fast and easy to make.....and very delicious!!
Lazy Cake Cookies
1 box of yellow or white cake mix
2 eggs, beaten
1/2 c. melted butter
2 c. chocolate chips
Mix together, spread into a sprayed 9X13 pan. Bake @ 350 for 20 to 25 min. When cooled, cut into squares
Lazy Cake Cookies
1 box of yellow or white cake mix
2 eggs, beaten
1/2 c. melted butter
2 c. chocolate chips
Mix together, spread into a sprayed 9X13 pan. Bake @ 350 for 20 to 25 min. When cooled, cut into squares
Tuesday, July 9, 2013
Samoa Cookies
HOMEMADE SAMOAS
1 cup butter, softened
1/2 cup sugar
2 cups flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
up to 2 tablespoons milk
Preheat oven to 350F. Line a cookie sheet with parchment or nonstick foil.
Cream butter and sugar. Add flour, baking powder and salt. Add vanilla and milk. Only add a little milk at a time just to help dough come together. U don't want to add too much and make it sticky. Roll dough 1/4" thick and cut out circles. (NO cookie cutter? just use a glass upside down), then you will want a smaller cutter for the center. If you don't have one, try using a straw or skip this part because the filling covers a lot of the center anyway! Bake 12-14 minutes or until lightly golden brown. Cool completely.
Melt 1 bag of chocolate chips (dark, semi or milk chocolate) and dip each cookie into the chocolate and set on wax or parchment paper. You can also just dop the bottoms if you prefer but I like to dip the whole cookie.
Make the topping and place on cookies while chocolate is still wet.
TOPPING:
3 cups shredded sweetened coconut
12 oz. caramels
1/4 teaspoon salt
3 tablespoons cream
Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake it and toss often until lightly toasted and golden -about 15-20 minutes. Cool on baking sheet, stirring occasionally. Set aside.
Place caramels, salt and cream in microwave safe cup and nuke until melted and smooth about 3mins. When smooth, stir in the toasted coconut.
Using a small spoon or spatula, spread the topping on cookies. Use any extra chocolate to drizzle across the top! Then u can set in fridge to speed the process of everything firming up.
See this and other incredible recipes at Danielle's blog at
http://
1 cup butter, softened
1/2 cup sugar
2 cups flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
up to 2 tablespoons milk
Preheat oven to 350F. Line a cookie sheet with parchment or nonstick foil.
Cream butter and sugar. Add flour, baking powder and salt. Add vanilla and milk. Only add a little milk at a time just to help dough come together. U don't want to add too much and make it sticky. Roll dough 1/4" thick and cut out circles. (NO cookie cutter? just use a glass upside down), then you will want a smaller cutter for the center. If you don't have one, try using a straw or skip this part because the filling covers a lot of the center anyway! Bake 12-14 minutes or until lightly golden brown. Cool completely.
Melt 1 bag of chocolate chips (dark, semi or milk chocolate) and dip each cookie into the chocolate and set on wax or parchment paper. You can also just dop the bottoms if you prefer but I like to dip the whole cookie.
Make the topping and place on cookies while chocolate is still wet.
TOPPING:
3 cups shredded sweetened coconut
12 oz. caramels
1/4 teaspoon salt
3 tablespoons cream
Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake it and toss often until lightly toasted and golden -about 15-20 minutes. Cool on baking sheet, stirring occasionally. Set aside.
Place caramels, salt and cream in microwave safe cup and nuke until melted and smooth about 3mins. When smooth, stir in the toasted coconut.
Using a small spoon or spatula, spread the topping on cookies. Use any extra chocolate to drizzle across the top! Then u can set in fridge to speed the process of everything firming up.
See this and other incredible recipes at Danielle's blog at
http://
Friday, May 31, 2013
Taco Seasoning & Oven Tacos
I love fried taco shells but they take a while to fry.....I'm thinking these Oven Tacos might be a great new way to fix tacos??!!
Taco Seasoning
1 T. chili powder
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. crushed red pepper flakes
1/4 t. dried oregano
1/2 t. paprika
1 1/2 t. ground cumin
1 t. sea salt
1 t. black pepper
In a small bowl, mix all together. Store in an airtight container.
This is like one package of taco seasoning. Mix with a little water. Enough for 2 lbs. of hamburger. OR make a canister full, 1/4 c. = 1 seasoning packet.
Oven Tacos - adapted from Blog Chef
Taco Seasoning
1 T. chili powder
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. crushed red pepper flakes
1/4 t. dried oregano
1/2 t. paprika
1 1/2 t. ground cumin
1 t. sea salt
1 t. black pepper
In a small bowl, mix all together. Store in an airtight container.
This is like one package of taco seasoning. Mix with a little water. Enough for 2 lbs. of hamburger. OR make a canister full, 1/4 c. = 1 seasoning packet.
Oven Tacos - adapted from Blog Chef
2 lbs. ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe of Taco Seasoning (Above)
8 oz. tomato sauce
16 oz. refried beans
2 c. shredded reduced fat Colby-jack cheese
18-20 hard taco shells {if gluten free, be sure they are}
Optional Condiments- Lettuce (shredded), Tomato (diced), Salsa, Guacamole, Sour Cream
In a large skillet brown ground beef and onion, drain, if needed. Stir in chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes.
Spoon the meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 for 10-12 minutes, until the cheese has melted and tacos are heated through. Serve with condiments.
1 small onion diced
1 small can diced green chilies
1 recipe of Taco Seasoning (Above)
8 oz. tomato sauce
16 oz. refried beans
2 c. shredded reduced fat Colby-jack cheese
18-20 hard taco shells {if gluten free, be sure they are}
Optional Condiments- Lettuce (shredded), Tomato (diced), Salsa, Guacamole, Sour Cream
In a large skillet brown ground beef and onion, drain, if needed. Stir in chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes.
Spoon the meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 for 10-12 minutes, until the cheese has melted and tacos are heated through. Serve with condiments.
Cinnamon Roll Casserole
Cinnamon Roll Casserole - Adapted from: Pillsbury's Cinnamon French Toast Bake
2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped Pecans
1/4 cup maple syrup
Spray 13x9-inch (3-quart) glass baking dish.
Cut each roll into 8 pieces; place pieces in sprayed dish.
In a medium bowl, beat eggs. Stir in cream, cinnamon and vanilla until well blended; pour over roll pieces. Sprinkle with pecans; drizzle with syrup.
Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes. Microwave icing @ 50% power for 10 to 15 seconds, until thin enough to drizzle.
Drizzle icing over top. Serve while warm.
2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped Pecans
1/4 cup maple syrup
Spray 13x9-inch (3-quart) glass baking dish.
Cut each roll into 8 pieces; place pieces in sprayed dish.
In a medium bowl, beat eggs. Stir in cream, cinnamon and vanilla until well blended; pour over roll pieces. Sprinkle with pecans; drizzle with syrup.
Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes. Microwave icing @ 50% power for 10 to 15 seconds, until thin enough to drizzle.
Drizzle icing over top. Serve while warm.
Wednesday, May 29, 2013
Soda Pop Ice Cream
A great summer treat....hopefully it will soon be warm enough to give this a try.
Soda Pop Ice Cream
4 c. cold soda pop, any flavor (Orange, Root Beer, Black Cherry
14 oz. sweetened condensed milk
1 c. whole milk
Mix all ingredients together and pour into 2 qt. ice cream maker.
Freeze as directed. Place in freezer after finished to harden up
4 c. cold soda pop, any flavor (Orange, Root Beer, Black Cherry
14 oz. sweetened condensed milk
1 c. whole milk
Mix all ingredients together and pour into 2 qt. ice cream maker.
Freeze as directed. Place in freezer after finished to harden up
Bread Pudding with Caramel Cream Sauce.....
Bread Pudding with Caramel Cream Sauce
10 oz loaf of day-old French bread, crumbled
4 c. milk
2 c. sugar
8 T. butter, melted
4 eggs
2 t. vanilla
1 t. cinnamon
1 t. nutmeg
Combine all ingredients in a large bowl. Pour into buttered 9×13 dish. Place in cold oven and turn on to 350 degrees. Bake for 1 hour and 15 minutes or until top is golden brown. Serve warm with sauce.
Caramel Cream Sauce
½ c. sugar
½ c. brown sugar
2 T. flour
1 c. whipping cream
¼ c. butter
2 T. vanilla
Combine sugar, brown sugar, flour, and whipping cream in saucepan. Bring to a boil. Remove from heat and add butter and vanilla. Pour over each serving of bread pudding.
10 oz loaf of day-old French bread, crumbled
4 c. milk
2 c. sugar
8 T. butter, melted
4 eggs
2 t. vanilla
1 t. cinnamon
1 t. nutmeg
Combine all ingredients in a large bowl. Pour into buttered 9×13 dish. Place in cold oven and turn on to 350 degrees. Bake for 1 hour and 15 minutes or until top is golden brown. Serve warm with sauce.
Caramel Cream Sauce
½ c. sugar
½ c. brown sugar
2 T. flour
1 c. whipping cream
¼ c. butter
2 T. vanilla
Combine sugar, brown sugar, flour, and whipping cream in saucepan. Bring to a boil. Remove from heat and add butter and vanilla. Pour over each serving of bread pudding.
Frittata Muffins
Frittata Muffins
6 eggs
1/2 t. salt
1/4 t. pepper
Fillers: ham, onions, sausage, bacon, spinach, cheese, peppers, etc (whatever you like)
Heat oven to 350 degrees. Spray 6 muffin cups with non-stick spray. Combine the eggs, salt and pepper in a bowl with a whisk. Sprinkle layers of your filler ingredients in the bottom of your muffin cups, no more than about 1/4 of the cup full. Pour the egg mixture on top of the fillers until the cups are just about full. Bake for t 20 to 25 minutes, until set. Remove from oven and let sit for about five minutes before removing from tin. Muffins will keep in the refrigerator for 2 or 3 day. Makes 6 muffins
6 eggs
1/2 t. salt
1/4 t. pepper
Fillers: ham, onions, sausage, bacon, spinach, cheese, peppers, etc (whatever you like)
Heat oven to 350 degrees. Spray 6 muffin cups with non-stick spray. Combine the eggs, salt and pepper in a bowl with a whisk. Sprinkle layers of your filler ingredients in the bottom of your muffin cups, no more than about 1/4 of the cup full. Pour the egg mixture on top of the fillers until the cups are just about full. Bake for t 20 to 25 minutes, until set. Remove from oven and let sit for about five minutes before removing from tin. Muffins will keep in the refrigerator for 2 or 3 day. Makes 6 muffins
Cast Iron Caramelized French Toast
Cast Iron Caramelized French Toast
4 T. unsalted butter, divided
4 apples, cored and cut into 1/2″ thick pieces
1 c. brown sugar, divided
1 t. ground cinnamon, divided
1/4 c. water
20 slices French bread (1/2″ thick and quartered)
8 eggs
1-3/4 c. half-and-half, divided
1/4 t. ground nutmeg
1 T. lemon zest
1 t. pure vanilla extract
1/4 c. maple syrup (plus additional for serving, if you like)
1/4 c. chopped pecans (optional)
Melt 2 T. butter in cast iron skillet over medium heat; add apples, 1/2 cup sugar, and 1/2 tsp cinnamon; cook, stirring occasionally, 5 minutes; stir in water and cook 5 more minutes until apples are caramelized; transfer mixture to bowl and set aside
Wipe skillet clean; add 2 T. butter to skillet and melt; remove from heat and place half the bread in bottom of skillet; top with half the apple mixture followed by remaining bread; set aside; cover remaining apple mixture and refrigerate
To large bowl add: eggs, 1-1/2 cups half-and-half (reserving 1/4 cup), 1/2 cup sugar, nutmeg, 1/2 t. cinnamon, lemon zest, and vanilla; beat until well combined; pour over bread/apples in skillet; using the back of a spatula, gently press bread down to saturate; cover skillet with aluminum foil and refrigerate 1-2 hours
Preheat oven to 375. Remove skillet from refrigerator and let sit 10-15 minutes; keeping skillet covered with foil, bake apple french toast in oven 30 minutes; remove foil, bake additional 15 minutes.
Spoon reserved apple mixture over french toast and bake additional 10 minutes until french toast is firm in center; remove from oven and drizzle with maple syrup and 1/4 cup half-and-half; sprinkle pecans over top, cut and serve with additional maple syrup
Recipe adapted from: Cast Iron Skillet: Big Flavors
4 T. unsalted butter, divided
4 apples, cored and cut into 1/2″ thick pieces
1 c. brown sugar, divided
1 t. ground cinnamon, divided
1/4 c. water
20 slices French bread (1/2″ thick and quartered)
8 eggs
1-3/4 c. half-and-half, divided
1/4 t. ground nutmeg
1 T. lemon zest
1 t. pure vanilla extract
1/4 c. maple syrup (plus additional for serving, if you like)
1/4 c. chopped pecans (optional)
Melt 2 T. butter in cast iron skillet over medium heat; add apples, 1/2 cup sugar, and 1/2 tsp cinnamon; cook, stirring occasionally, 5 minutes; stir in water and cook 5 more minutes until apples are caramelized; transfer mixture to bowl and set aside
Wipe skillet clean; add 2 T. butter to skillet and melt; remove from heat and place half the bread in bottom of skillet; top with half the apple mixture followed by remaining bread; set aside; cover remaining apple mixture and refrigerate
To large bowl add: eggs, 1-1/2 cups half-and-half (reserving 1/4 cup), 1/2 cup sugar, nutmeg, 1/2 t. cinnamon, lemon zest, and vanilla; beat until well combined; pour over bread/apples in skillet; using the back of a spatula, gently press bread down to saturate; cover skillet with aluminum foil and refrigerate 1-2 hours
Preheat oven to 375. Remove skillet from refrigerator and let sit 10-15 minutes; keeping skillet covered with foil, bake apple french toast in oven 30 minutes; remove foil, bake additional 15 minutes.
Spoon reserved apple mixture over french toast and bake additional 10 minutes until french toast is firm in center; remove from oven and drizzle with maple syrup and 1/4 cup half-and-half; sprinkle pecans over top, cut and serve with additional maple syrup
Recipe adapted from: Cast Iron Skillet: Big Flavors
3 New Popcorn Recipes.....
Caramel Marshmallow Popcorn
23 large marshmallows
2 cups brown sugar
1/4 c. Karo corn syrup
1 c. butter
1 t. vanilla extract
1 c. unpopped popcorn, popped
Melt together: marshallows, brown sugar, karo, butter & vanilla. Microwave on high for 1 minute, stir & repeat until melted.
Pour over popcorn and stir well.
1 t. vanilla extract
1 c. unpopped popcorn, popped
Melt together: marshallows, brown sugar, karo, butter & vanilla. Microwave on high for 1 minute, stir & repeat until melted.
Pour over popcorn and stir well.
Cinnamon Popcorn
1 c. unpopped popcorn, popped
1/3 c. coconut oil
1/3 c. maple syrup
3 drops of cinnamon oil
6 drops doTERRA OnGuard essential oil
ground cinnamon
popcorn salt
While popping popcorn, melt in microwave 1/3 cup organic extra virgin coconut oil. Stir in 1/3 cup maple syrup, 3 drops of Cinnamon oil & 6 drops of doTERRA OnGuard essential oil. Drizzle over popcorn & stir. Sprinkle with ground cinnamon & popcorn salt.
Cookie Butter Popcorn
1/2 c. unpopped popcorn, popped16 oz Krogers vanilla candy coating (or candyquik)
3 T. cookie butter (found at Trader Joes ... Biscoff or Peanut butter will work too)
1/2 c. colored candy melts
1 1/2 c. m&m's
Sprinkles
Pop your popcorn and place in a large bowl. Next melt your vanilla candy coating in the microwave according to the package directions. Then add the cookie butter to the melted chocolate. Stir until combined. Drizzle the coating over the popcorn. Stir until evenly coated. Mix in m&m's and then spread out on wax paper.
Melt your colored candy melts in the microwave and then drizzle on top of the popcorn. You can food coloring to white chocolate chips as well. Top with sprinkles. Enjoy!
Thursday, May 23, 2013
Strawberry Jam.....in the freezer....with NO sugar
No Sugar Strawberry Freezer Jam
3 lbs. strawberries
1 3/4 c. apple juice
1 1/2 package no sugar, low sugar pectin
Mash the strawberries in a large bowl.
In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
Pour straight into the mashed strawberries and stir hard for 1 minute.
Ladle into freezer containers and place in the refrigerator overnight to let it cool slowly and set.
Then store in the freezer. Good in the freezer for up to 1 year, in the fridge for 3 weeks.
3 lbs. strawberries
1 3/4 c. apple juice
1 1/2 package no sugar, low sugar pectin
Mash the strawberries in a large bowl.
In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
Pour straight into the mashed strawberries and stir hard for 1 minute.
Ladle into freezer containers and place in the refrigerator overnight to let it cool slowly and set.
Then store in the freezer. Good in the freezer for up to 1 year, in the fridge for 3 weeks.
Low Carb.....Taco Bake
Taco Bake
1 pound ground beef
1 packet taco seasoning * water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend
Brown ground beef and drain if needed.
Stir in taco seasoning and water (following directions on back of seasoning packet).
Stir in 1/2 cup salsa con queso.
Spray an 8-inch round baking pan with nonstick cooking spray and place a flour tortilla in bottom of pan. Next add 1/3 of the ground beef taco filling & then add 1/3 of the shredded cheese. Repeat layers using all ingredients.
Bake at 350 for 15-20 minutes, until cheese is melted and edges are slightly golden brown.
Cool slightly and then slice and serve with sour cream and diced tomatoes.
1 pound ground beef
1 packet taco seasoning * water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend
Brown ground beef and drain if needed.
Stir in taco seasoning and water (following directions on back of seasoning packet).
Stir in 1/2 cup salsa con queso.
Spray an 8-inch round baking pan with nonstick cooking spray and place a flour tortilla in bottom of pan. Next add 1/3 of the ground beef taco filling & then add 1/3 of the shredded cheese. Repeat layers using all ingredients.
Bake at 350 for 15-20 minutes, until cheese is melted and edges are slightly golden brown.
Cool slightly and then slice and serve with sour cream and diced tomatoes.
Crisp Cucumber Salsa
I think this just might be a summertime favorite....as long as my cucumbers did not freeze last night like the weather man predicted!!
Crisp Cucumber Salsa......... 1/4 cup is only 16 calories!
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
... 1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.
Crisp Cucumber Salsa......... 1/4 cup is only 16 calories!
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
... 1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.
Strawberry Lemonade Cake
Strawberry Lemonade Cake
One box of strawberry cake mix (plus oil, water and eggs as directed on box)
8oz. Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2 cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.
Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut.
Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled.
One box of strawberry cake mix (plus oil, water and eggs as directed on box)
8oz. Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2 cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.
Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut.
Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled.
Citrus Bath Salts.....and baking soda uses
Citrus Bath Salts
2 Cups Epsom Salts
1 Cup Baking Soda
Fresh Grated Zest from 1 Orange or Lemon
20 drops of essential oil. Use Lemon, Orange, Grapefruit or Citrus Bliss essential oil by doTerra.
Glass bowl, metal spoon, and large bath salt jar (available at Walmart for $2.97) or use any clear glass jar you like.
Combine Epsom Salts and Baking Soda into a glass bowl.
Stir in freshly grated zest of orange or lemon.
Add 20 drops of essential oil and stir well.
Spoon the citrus bath salts into a clean empty jar and seal.
Let your bath salts sit for a day or two to get infused with the scent of the oil.
2 Cups Epsom Salts
1 Cup Baking Soda
Fresh Grated Zest from 1 Orange or Lemon
20 drops of essential oil. Use Lemon, Orange, Grapefruit or Citrus Bliss essential oil by doTerra.
Glass bowl, metal spoon, and large bath salt jar (available at Walmart for $2.97) or use any clear glass jar you like.
Combine Epsom Salts and Baking Soda into a glass bowl.
Stir in freshly grated zest of orange or lemon.
Add 20 drops of essential oil and stir well.
Spoon the citrus bath salts into a clean empty jar and seal.
Let your bath salts sit for a day or two to get infused with the scent of the oil.
For 25 ways to use Lemon oil and other oils go to.....
OR for 60 ways to use baking soda go here.....
Tuesday, May 21, 2013
Biscuits for the freezer or not....
Biscuits for the freezer or not.... Makes 25 to 30 biscuits
6 cups unbleached all-purpose flour, plus extra for counter
2 Tbsp sugar
2 Tbsp baking powder
1 1/2 tsp salt
4 1/2 cups heavy cream
Line a baking sheet with parchment paper or a silicone baking mat..
In a large bowl, whisk the flour, sugar, baking powder, and salt together. Stir in the cream until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 1 minute.
Pat the dough into a 3/4-inch thick circle. Cut out biscuits using a 2 1/2-inch round biscuit cutter. Cut out as many as possible. Place them on the prepared baking sheet. Gather scraps of dough a knead together briefly, then pat out again and cut more biscuits. Repeat again.
Preparing For the Freezer:
Wrap the baking sheet tightly with sprayed plastic wrap and freeze the biscuits for about 6 hours. Transfer frozen biscuits to a large resealable bag and freeze for up to 1 month.
Prepare after Freezing:
Do not thaw biscuits. Adjust oven rack to upper-middle position and heat oven to 450. Place frozen biscuits on a lined baking sheet, about 2 inches apart. Bake one baking sheet at a time, until puffed and golden brown, about 20-25 minutes.
To Serve Without Freezing:
Adjust oven rack to upper-middle position and heat oven to 450. Bake one sheet at a time, for about 15-20 minutes.
6 cups unbleached all-purpose flour, plus extra for counter
2 Tbsp sugar
2 Tbsp baking powder
1 1/2 tsp salt
4 1/2 cups heavy cream
Line a baking sheet with parchment paper or a silicone baking mat..
In a large bowl, whisk the flour, sugar, baking powder, and salt together. Stir in the cream until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 1 minute.
Pat the dough into a 3/4-inch thick circle. Cut out biscuits using a 2 1/2-inch round biscuit cutter. Cut out as many as possible. Place them on the prepared baking sheet. Gather scraps of dough a knead together briefly, then pat out again and cut more biscuits. Repeat again.
Preparing For the Freezer:
Wrap the baking sheet tightly with sprayed plastic wrap and freeze the biscuits for about 6 hours. Transfer frozen biscuits to a large resealable bag and freeze for up to 1 month.
Prepare after Freezing:
Do not thaw biscuits. Adjust oven rack to upper-middle position and heat oven to 450. Place frozen biscuits on a lined baking sheet, about 2 inches apart. Bake one baking sheet at a time, until puffed and golden brown, about 20-25 minutes.
To Serve Without Freezing:
Adjust oven rack to upper-middle position and heat oven to 450. Bake one sheet at a time, for about 15-20 minutes.
Recipe adapted from The Best Make-Ahead Recipe by Cook’s Illustrated.
For more freezer ideas here is a great site you may want to check out.....
http://fabulesslyfrugal.com/freezer-meal-recipes-master-list
For more freezer ideas here is a great site you may want to check out.....
http://fabulesslyfrugal.com/freezer-meal-recipes-master-list
Snickers Caramel Apple Salad
Snickers Caramel Apple Salad
4 to 6 regular size Snickers Candy Bars
4 to 6 apples
5.1 oz. Vanilla Instant Pudding mix
1/2 c. milk
16 oz. Cool Whip
1/2 c. caramel ice cream topping (Yes, my homemade version works here too)
Chop candy bars & apples into bite size pieces.
Whisk vanilla pudding mix, milk & cool whip together until well combined.
Stir apples & candy bar pieces into pudding mixture.
Place in a large bowl & drizzle with caramel topping
Chill for at least 1 hour before serving.
Thursday, May 16, 2013
Bacon Cheddar Puffs
....oh I so love these! Light an fluffy ...like air with bacon!
Bacon Cheddar Puffs
1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 cup Fine Shredded Sharp or Mild Cheddar Cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.
Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.
Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.
Bacon Cheddar Puffs
1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 cup Fine Shredded Sharp or Mild Cheddar Cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.
Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.
Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.
Creamy Cucumber Salad
I have a similar cucumber salad recipe that I love...however, the cucumbers go mushy after an hour or so. I think this recipe just may have a cure to me..... YAY!!!
Creamy Cucumber Salad
1 medium red onion (roughly diced)
2 medium cucumbers (peeled, sliced 1/2 in thick & halved)
1/2 green pepper (thinly sliced & cut in 1 in strips)
2 large tomatoes (seeds removed & diced)
2 tablespoons white vinegar
1/2 cup mayonnaise
1 tablespoon dried parsley flakes
4 tablespoons granulated sugar
1 teaspoon seasoning salt (more to taste as desired)
1 teaspoon dried dill
Peel & slice cucumbers in 1/2 in thick slices. Then half ea slice & transfer all slices to a lrg mixing bowl (See note). Roughly dice red onion & add to the bowl. Quarter tomatoes, remove seeds, rough dice the tomato “meat” & add to the bowl. Thinly slice 1/2 green pepper, cut slices in 1 in strips & add to the bowl. Toss prepared “veggies” to achieve a good distributional mix. Add last 6 ingredients to bowl, mix well & refrigerate at least 2 hrs (stirring at least once to redistribute ingredients).
Notes: The cucumber cut is esp important. If thinly sliced, most cucumbers wilt & do not retain their crunch. — When all ingredients have been combined, the mixture will appear dry & lack a creamy texture or appearance. DO NOT PANIC – that will begin to change almost immediately.
http://easysaladrecipes.net/vegetarian-salad-recipes/creamy-cucumber-salad-recipe/
Creamy Cucumber Salad
1 medium red onion (roughly diced)
2 medium cucumbers (peeled, sliced 1/2 in thick & halved)
1/2 green pepper (thinly sliced & cut in 1 in strips)
2 large tomatoes (seeds removed & diced)
2 tablespoons white vinegar
1/2 cup mayonnaise
1 tablespoon dried parsley flakes
4 tablespoons granulated sugar
1 teaspoon seasoning salt (more to taste as desired)
1 teaspoon dried dill
Peel & slice cucumbers in 1/2 in thick slices. Then half ea slice & transfer all slices to a lrg mixing bowl (See note). Roughly dice red onion & add to the bowl. Quarter tomatoes, remove seeds, rough dice the tomato “meat” & add to the bowl. Thinly slice 1/2 green pepper, cut slices in 1 in strips & add to the bowl. Toss prepared “veggies” to achieve a good distributional mix. Add last 6 ingredients to bowl, mix well & refrigerate at least 2 hrs (stirring at least once to redistribute ingredients).
Notes: The cucumber cut is esp important. If thinly sliced, most cucumbers wilt & do not retain their crunch. — When all ingredients have been combined, the mixture will appear dry & lack a creamy texture or appearance. DO NOT PANIC – that will begin to change almost immediately.
http://easysaladrecipes.net/vegetarian-salad-recipes/creamy-cucumber-salad-recipe/
Lemons....
Just storing this here for reference....I do know that lemons freeze well and they are healthy for you. Even though they are acidic they are not acidic to the body. They neutralize the acid in the body and keep you healthy. kk
Freezing Lemons - Who Knew?
| Read this – it may save your life or the life of a friend or loved one. The more you read, the more you want to know… it’s not long so, read it. It’s amazing! Amazing frozen lemons. All it is.....is a frozen lemon . Many professionals in restaurants and eateries are using or consuming the entire lemon and nothing is wasted. How can you use the whole lemon without waste? Simple.. place the washed lemon in the freezer section of your refrigerator. Once the lemon is frozen, get your grater, and shred the whole lemon (no need to peel it) and sprinkle it on top of your foods. Sprinkle it to your vegetable salad, ice cream, soup, cereals, noodles, spaghetti sauce, rice, sushi, fish dishes, whisky.... the list is endless. All of the foods will unexpectedly have a wonderful taste, something that you may have never tasted before. Most likely, you only think of lemon juice and vitamin C. Not anymore. Now that you've learned this lemon secret, you can use lemon even in instant cup noodles. What's the major advantage of using the whole lemon other than preventing waste and adding new taste to your dishes? Well, you see lemon peels contain as much as 5 to 10 times more vitamins than the lemon juice itself. And yes, that's what you've been wasting. But from now on, by following this simple procedure of freezing the whole lemon, then grating it on top of your dishes, you can consume all of those nutrients and get even healthier. It's also good that lemon peels are health rejuvenators in eradicating toxic elements in the body. So place your washed lemon in your freezer, and then grate it on your meal every day. It is a key to make your foods tastier and you get to live healthier and longer! That's the lemon secret! Better late than never, right? The surprising benefits of lemon! Lemon (Citrus) is a miraculous product to kill cancer cells. It is 10,000 times stronger than chemotherapy. Why do we not know about that? Because there are laboratories interested in making a synthetic version that will bring them huge profits. You can now help a friend in need by letting him/her know that lemon juice is beneficial in preventing the disease. Its taste is pleasant and it does not produce the horrific effects of chemotherapy. How many people will die while this closely guarded secret is kept, so as not to jeopardize the beneficial multimillionaires large corporations? As you know, the lemon tree is known for its varieties of lemons and limes. You can eat the fruit in different ways: you can eat the pulp, juice press, prepare drinks, sorbets, pastries, etc... It is credited with many virtues, but the most interesting is the effect it produces on cysts and tumors. This plant is a proven remedy against cancers of all types. Some say it is very useful in all variants of cancer. It is considered also as an anti microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms, it regulates blood pressure which is too high and an antidepressant, combats stress and nervous disorders. The source of this information is fascinating: it comes from one of the largest drug manufacturers in the world, says that after more than 20 laboratory tests since 1970, the extracts revealed that It destroys the malignant cells in 12 cancers, including colon, breast, prostate, lung and pancreas... The compounds of this tree showed 10,000 times better than the product Adriamycin, a drug normally used chemotherapeutic in the world, slowing the growth of cancer cells. And what is even more astonishing: this type of therapy with lemon extract only destroys malignant cancer cells and it does not affect healthy cells. So, give those lemons a good wash, freeze them and grate them. Your whole body will love you for it!!!!! |
Tuesday, May 14, 2013
Cookie Pizzas.....
Toll House Cookie Pizza with Nutella Ganache and Skor Toppings
Author: Cookie recipe from Nestle Toll House, pizza recipe from Cravings of a Lunatic, Ganache recipe from In Good Taste
Recipe type: Dessert
Serves: Depends how hungry you are!
Ingredients
For the Cookie Portion;
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup sugar
- 1 egg
- ½ teaspoon baking soda
- 2 tablespoons whole milk
- 1¼ cup flour
- ½ teaspoon vanilla salt
- 1 cup milk chocolate chips
- 1 teaspoon vanilla
For the Ganache Portion:
- ¾ cup Nutella
- ½ cup heavy cream
For the Topping:
- ½ cup Skor toffee bits
Instructions
For the Cookie Portion:
- In your stand mixer combine butter and both sugars, mix until blended well.
- Add your egg and mix.
- Add your whole milk and mix.
- Now add your flour, vanilla salt and baking soda and mix on low until combined.
- Now add vanilla and chocolate chips and mix by hand.
- Spread on a parchment lined round pizza pan.
- It is helpful to start in middle and push outwards. Smooth as best you can.
- Bake in a preheated 350 degree oven for 12 to 15 minutes.
- Remove from oven and let cool.
For the Ganache Portion:
- Scoop Nutella into a medium sized bowl.
- In a small saucepan warm your milk until it just starts to boil.
- Pour it over the nutella and whisk until smooth.
Putting it all together:
- Once your cookie pizza is cool you may start your ganache.
- Once your ganache is ready (instructions above) you can pour that onto the cookie pizza. It is best to start pouring it right in the middle of the pizza and let it work it’s way outwards. You can smooth it with the back of a spoon to help the process.
- Let this cool slightly.
- Now sprinkle Skor toffee bits over top.
- Cut with a pizza cutter.
- Serve with a smile.
Notes
Tips and Hints:
Spraying utensils with pam spray helps smooth out the cookie and the nutella easier.
Lining the pizza pan with parchment is really helpful.
You can refrigerate this to help harden up the ganache a bit if you like.
Thursday, May 2, 2013
Fried Dill Pickle Coins
If you've never tried fried pickles, you really should. A delicious side to a burger or a sandwich. A fun appetizer, served with ranch dressing for a dip.
Fried Dill Pickle Coins
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
Oil for deep-fat frying
Ranch salad dressing, optional
In a
shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs
and milk. Blot pickles with paper towels to remove moisture. Coat pickles with
flour mixture, then dip in egg mixture; coat again with flour mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°.
Fry pickles, for 3 minutes or until golden brown, turning
once. Drain on paper towels. Serve warm with ranch dressing if desired.
Tuesday, April 30, 2013
Myrna's Pinwheel Sandwiches
Myrna Dutson made these yummy pinwheel sandwiches. She said she doesn't have a recipe but this is what she put in them.
Cream Cheese
chilies
taco seasoning
red pepper
green onions
Mix together; spread on a tortilla, roll it up and slice it.
Cream Cheese
chilies
taco seasoning
red pepper
green onions
Mix together; spread on a tortilla, roll it up and slice it.
Sue's Best Sweet Dry Rub
Last week we spent the week Sturgeon Fishing with our friends, Mike & Sue Gruning and Terry & Ellen Johnson from Utah. Mike & Sue grilled some pork chops with a great rub. They were yummy!! Sue sent me her recipe.....
Best Sweet Dry Rub
1/2 c. white sugar
1/2 c. brown sugar
1/4 c. kosher salt
2 T. freshly ground black pepper ( I do not use this much, I just grind some in until I think it looks right. I don't care for a real strong pepper taste)
2 T. dried minced onion
1 T. paprika
1 T. garlic salt
Combine all ingredients. Use desired amount on meat about 60 minutes prior to grilling. Store extra rub in an airtight container. Makes 1 1/2 cups
Enjoy!
Best Sweet Dry Rub
1/2 c. white sugar
1/2 c. brown sugar
1/4 c. kosher salt
2 T. freshly ground black pepper ( I do not use this much, I just grind some in until I think it looks right. I don't care for a real strong pepper taste)
2 T. dried minced onion
1 T. paprika
1 T. garlic salt
Combine all ingredients. Use desired amount on meat about 60 minutes prior to grilling. Store extra rub in an airtight container. Makes 1 1/2 cups
Enjoy!
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Lacey Making Teddy Bear Cookies
