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.
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Lacey Making Teddy Bear Cookies
