Today was day two of "too sick to go to school too well to nap or hang out on the couch" with dd2. I enjoyed her company and her sweet spirit even when she's not feeling quite up to par. Only once did I hear, "I'm bored" as I was trying to remember fun things to fill her days between a tv show, some webkin games, coloring, catching up on homework, reading books together and her reading to ds, puzzles..... Home made play dough! She got to pick colors, do the measuring and the beginning stirring. Once her arm was tired, it was time for my bicep workout. We used the recipe below and made 2 batches. One pink, one green. They made great ladybugs, flowers and pizza.
1 1/2 c flour
1/2 c salt
1 1/2 c water
4 t oil
1 T cream of tarter (I try to keep a couple of containers on hand, just for this project)
Mix dry ingredients. Stir in wet. Heat on medium, stirring constantly until it forms a big ball of dough. Turn out on the counter or cookie sheet, let cool slightly then knead until smooth. Turn contents over to patiently waiting artists and watch the flowers bloom.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, November 10, 2009
Monday, October 19, 2009
Apple Butterscotch Cake
Being dubbed "the best dessert you've ever made" by Paperman, I decided I must get my paper copy of this recipe recorded in another area too. This is the second time around, and for some reason, it made quite an impression this time. If Paperman enjoyed it this much, next time it just won't taste the same. The apples were from his Mom's tree and the applesauce was homemade from those apples too. Maybe I can duplicate it next fall if there is a good apple crop!
Apple Butterscotch Cake
1 cup all purpose flour
3/4 c whole wheat flour
3/4 c sugar
1/4 ground flaxseed
1 t baking powder
1 t pumpkin pie spice or cinnamon
1/2 t baking soda
1/2 t salt
3 large eggs, beaten (I used egg beaters)
1/2 c unsweetened applesauce
1/2 c canola oil
2 large apples, grated
1/3 c butterscotch chips (and a few extra to sprinkle on top-optional)
Heat oven to 350 degrees. Spray 9x13 pan with nonstick spray. Whisk together the two kinds of flour, sugar, flaxseed, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl.
Whisk together eggs, applesauce, and oil in a separate bowl. Stir in apples.
Pour liquid ingredients over the dry. Stir until moistened. Stir in chips.
Pour into pan. Smooth top.
Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack before cutting.
Apple Butterscotch Cake
1 cup all purpose flour
3/4 c whole wheat flour
3/4 c sugar
1/4 ground flaxseed
1 t baking powder
1 t pumpkin pie spice or cinnamon
1/2 t baking soda
1/2 t salt
3 large eggs, beaten (I used egg beaters)
1/2 c unsweetened applesauce
1/2 c canola oil
2 large apples, grated
1/3 c butterscotch chips (and a few extra to sprinkle on top-optional)
Heat oven to 350 degrees. Spray 9x13 pan with nonstick spray. Whisk together the two kinds of flour, sugar, flaxseed, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl.
Whisk together eggs, applesauce, and oil in a separate bowl. Stir in apples.
Pour liquid ingredients over the dry. Stir until moistened. Stir in chips.
Pour into pan. Smooth top.
Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack before cutting.
Sunday, August 2, 2009
Yummy Muffins
After much trial and error to find a healthy muffin recipe I felt good about and Paperman and the kids enjoyed....I think we found it. Thought I'd share....posting original recipe with my changes.
Whole Wheat Blueberry Muffins
INGREDIENTS (Nutrition)
3/4 cup all-purpose flour (used all whole wheat)
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts (substituted 1/4 c flax seed)
1 banana, mashed (substituted 1/4 c vanilla yogurt)
1 cup buttermilk (1 c milk minus 1 T plus 1 T white vinegar)
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
Sugar in the Raw for sprinkling on the tops before baking (optional-though it does add to the yum factor!)
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
Whole Wheat Blueberry Muffins
INGREDIENTS (Nutrition)
3/4 cup all-purpose flour (used all whole wheat)
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts (substituted 1/4 c flax seed)
1 banana, mashed (substituted 1/4 c vanilla yogurt)
1 cup buttermilk (1 c milk minus 1 T plus 1 T white vinegar)
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
Sugar in the Raw for sprinkling on the tops before baking (optional-though it does add to the yum factor!)
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
Friday, March 13, 2009
Hola Amigos!!
An email starts the ball rolling. We find a date, we pick a place and we wait for the day to come. This is how my "book club" gets together 2-4 times a year. Our readings are very intellectually challenging, or not. We used to read books. We used to work together 8-5, Monday through Friday. Neither of those things happen anymore, but what remains is our friendship. Our get togethers usually follow the same agenda. Food. Drink. Current events and big announcements. Hopes. Dreams. Problems shared, and solved. Celebrations and support. Hugs and promises to not wait so long next time. We've been through weddings, divorces, births, adoptions, graduations, job changes and death. Thank you my dear friends. Our visits are never long or often enough and they make my heart happy. Thursday we had the opportunity to send our dear Suz off to becoming a Mrs. Blessings to the happy couple and here's the recipe from our toast.
Beer Margaritas
1 can frozen limeade
1/2 (limeade can) tequila
1/2 (limeade can) triple sec
1 can beer
sprite
ice
Mix first 3 ingredients well. Add beer. Fill remainder of pitcher with sprite. Serve over ice.
(the only rule is when you make this, think of me. When I make it, I always think of my friend Shell, because she gave me the recipe not because she drinks these constantly...).
Beer Margaritas
1 can frozen limeade
1/2 (limeade can) tequila
1/2 (limeade can) triple sec
1 can beer
sprite
ice
Mix first 3 ingredients well. Add beer. Fill remainder of pitcher with sprite. Serve over ice.
(the only rule is when you make this, think of me. When I make it, I always think of my friend Shell, because she gave me the recipe not because she drinks these constantly...).
Tuesday, March 10, 2009
Chicken Fried
Yep, I love that song (Zac Brown Band). It can get the whole family dancing along. I also like my chicken fried. Oven fried that is...here's what I did with the final 10 lbs of $.39 chicken.
Oven Fried Chicken
10 lbs chicken hind quarters (I removed the skin much to Paperman's dismay)
2 cups dried bread crumbs
1/2 cup Parmesan cheese
cookies all purpose seasoning
pepper
1 egg
2 cups milk
3T butter, melted
dip chicken pieces in milk and egg mixture
roll in bread crumbs, place on greased cookie sheet. Drizzle with butter. Bake 375 degrees until done. This gives us enough for supper tomorrow, with leftovers and a meal to freeze, with leftovers.
Oven Fried Chicken
10 lbs chicken hind quarters (I removed the skin much to Paperman's dismay)
2 cups dried bread crumbs
1/2 cup Parmesan cheese
cookies all purpose seasoning
pepper
1 egg
2 cups milk
3T butter, melted
dip chicken pieces in milk and egg mixture
roll in bread crumbs, place on greased cookie sheet. Drizzle with butter. Bake 375 degrees until done. This gives us enough for supper tomorrow, with leftovers and a meal to freeze, with leftovers.
Friday, March 6, 2009
CAM Pasta
That would stand for Creamy Asparagus and Mushroom Pasta... This dish came about after I invited my sister and nephew for supper, with nothing planned. Not a real smart move on my part, but not a problem as they take me as I am. For that I am truly thankful, plus the pasta turned out yummy (we were all thankful for that). Note: all measurements are flexible as I just made this one up so I'm guessing too!!
2 c fresh asparagus, cut in 1 inch pieces
1 c fresh mushrooms, sliced
olive oil
diced bacon (optional)
Saute veggies and bacon if using. Add:
2 c grape tomatoes cut in half
2 cloves garlic
salt , pepper and hot pepper flakes to taste
when the tomatoes begin to wilt add:
3/4 c half and half (I used fat free and it was good)
1/2 c Parmesan cheese
heat and mix gently with cooked pasta of choice. Tonight it was bow ties....
2 c fresh asparagus, cut in 1 inch pieces
1 c fresh mushrooms, sliced
olive oil
diced bacon (optional)
Saute veggies and bacon if using. Add:
2 c grape tomatoes cut in half
2 cloves garlic
salt , pepper and hot pepper flakes to taste
when the tomatoes begin to wilt add:
3/4 c half and half (I used fat free and it was good)
1/2 c Parmesan cheese
heat and mix gently with cooked pasta of choice. Tonight it was bow ties....
Friday, February 6, 2009
New Orleans, Jambalaya and Memories....
In honor of fat Tuesday (February 24) here's a recipe. This recipe was created by combining many different recipes and my recollection of cooking school in the french quarter (1984 at age 11). My memories of New Orleans from my second trip, ten years later, are much different than the first, but still involve the beloved Bourbon Street. I consider this recipe a success as my Mississippi livin, spicy food lovin Father in Law eats it by the bowlful!
** this may look a bit involved, but it makes a lot and it can be customized to satisfy most everyone. a heavy bottomed pot works best (I use enameled cast iron). I make 2 batches, one for the timid and one for the daring. If freezing do not add the rice until ready to eat. Be sure to not overcook the rice, unless you like it mushy)
1 1/2 lbs raw boneless chicken, chopped
season with creole seasoning, salt, pepper and garlic powder
1 lb smoked sausage (use hot or mild depending on preference), chopped
brown meats together in 3 T oil and set aside
In same pot- saute until tender-
(all chopped)
4 c onion
2 c green pepper
2 c celery
2 cloves garlic
Drain excess oil and add
2 16-18 oz cans crushed or diced tomatoes with juice
5 c chicken stock
2 t old bay seasoning
1 t oregano
1 T paprika
1 t thyme crushed
add to taste-creole/Cajun seasoning, salt, pepper, cayenne pepper, Tabasco sauce) Simmer 15 minutes.
Return meat to pot. The mixture should be spicy and salty at this point to flavor the rice as it cooks. Bring to a boil and add 4 c long grain rice. Cook uncovered, turning the rice, not stirring, from the bottom. Can add shrimp during the last 5 minutes of cooking. May need additional liquid. Cook until rice is almost done but still al dente.
** this may look a bit involved, but it makes a lot and it can be customized to satisfy most everyone. a heavy bottomed pot works best (I use enameled cast iron). I make 2 batches, one for the timid and one for the daring. If freezing do not add the rice until ready to eat. Be sure to not overcook the rice, unless you like it mushy)
1 1/2 lbs raw boneless chicken, chopped
season with creole seasoning, salt, pepper and garlic powder
1 lb smoked sausage (use hot or mild depending on preference), chopped
brown meats together in 3 T oil and set aside
In same pot- saute until tender-
(all chopped)
4 c onion
2 c green pepper
2 c celery
2 cloves garlic
Drain excess oil and add
2 16-18 oz cans crushed or diced tomatoes with juice
5 c chicken stock
2 t old bay seasoning
1 t oregano
1 T paprika
1 t thyme crushed
add to taste-creole/Cajun seasoning, salt, pepper, cayenne pepper, Tabasco sauce) Simmer 15 minutes.
Return meat to pot. The mixture should be spicy and salty at this point to flavor the rice as it cooks. Bring to a boil and add 4 c long grain rice. Cook uncovered, turning the rice, not stirring, from the bottom. Can add shrimp during the last 5 minutes of cooking. May need additional liquid. Cook until rice is almost done but still al dente.
Monday, January 19, 2009
Crockpot recipe
Made this today, pretty much a made up recipe that everyone ate except for dd3. She only eats things made with sugar and/or American cheese, and broccoli. She may grow up to be a diet book author and I will not be able to wear a shirt that says "my kids are not picky eaters" as she has taken that from me.... I'll just keep plenty of broccoli and mac and cheese on hand and hope she doesn't waste away the other 6 days of the week!
Beef Veggie Stew
1 lb stew meat, cut small
1 large onion diced
1 c chopped celery
2 c sliced carrots
1 can beef broth
1 can cream of mushroom soup
2 T tomato paste or ketchup
salt/pepper
3 cups chopped cabbage
1 c water (or as needed to cover veggies)
mix well in crockpot and cook on high 4-6 hours.
Beef Veggie Stew
1 lb stew meat, cut small
1 large onion diced
1 c chopped celery
2 c sliced carrots
1 can beef broth
1 can cream of mushroom soup
2 T tomato paste or ketchup
salt/pepper
3 cups chopped cabbage
1 c water (or as needed to cover veggies)
mix well in crockpot and cook on high 4-6 hours.
Wednesday, January 14, 2009
Recipes...
Below are some recipes I've tried new or tried and true this week!
(New) Crispy Baked Kale
1 large bunch kale, washed, dried and tough stems removed
1T olive oil
1-2 t. sea or kosher salt
Prepare kale, toss with olive oil and salt, bake in 375 degree oven until crispy (about 20 minutes).
** This had a generally good review with the family. A fun way to get your greens. It was healthy and the kids can tell no matter how it's done, but everyone tried it and some even had seconds.
Roast Turkey
1 turkey, thawed
1 oven roasting bag
onion/celery
Tastefully Simple Seasoned Salt
vegetable oil
1 T flour
Place flour in bag and shake, add onion and celery (reserve some for turkey cavity). Rub oil on turkey and season inside and out with Seasoned Salt. Place turkey in bag with onion and celery. Roast per directions. Lots of drippings for gravy!!
** I have made turkey many different ways, but I think this is my keeper based on the compliments from my family.
Boneless BBQ Ribs (6-8 servings)
5 lbs boneless pork ribs
cover ribs with water. add salt, pepper, bay leaves and onion or garlic (optional). Simmer about 1 hour. Remove from water and place in covered roasting pan, pour favorite bbq sauce over and bake 1 hour or until tender. (325 degrees)
BBQ sauce-
1 onion diced and sauteed in 2 t oil. add 1 t wor sauce, 1 c ketchup, 1 cup brown sugar and 2 t cider vinegar. simmer 15 minutes, stirring often.
** these came out just the way I like them, sweet and tender. The brown sugar is the kicker for dd3, and even she ate some.
Snow Ice Cream
1 big bowl of fresh, clean snow (easy to find after and 8 inch snowfall)
1 T vanilla
1 can sweetened condensed milk
1 c milk (plus more depending on snow consistency)
sugar to taste (start with 1/4 cup)
Gather snow carefully! mix liquid ingredients and sugar together, pour over snow and mix well. Add more milk as needed. Eat right away.
** I had this for the first time at Tina's house growing up. I'm not sure it's ever tasted as good as it did that first snowy day....but it's still good and something the kids ask for after a big snowfall. Not to be made after school or on a weekend, best on a snow day from school!
(New) Crispy Baked Kale
1 large bunch kale, washed, dried and tough stems removed
1T olive oil
1-2 t. sea or kosher salt
Prepare kale, toss with olive oil and salt, bake in 375 degree oven until crispy (about 20 minutes).
** This had a generally good review with the family. A fun way to get your greens. It was healthy and the kids can tell no matter how it's done, but everyone tried it and some even had seconds.
Roast Turkey
1 turkey, thawed
1 oven roasting bag
onion/celery
Tastefully Simple Seasoned Salt
vegetable oil
1 T flour
Place flour in bag and shake, add onion and celery (reserve some for turkey cavity). Rub oil on turkey and season inside and out with Seasoned Salt. Place turkey in bag with onion and celery. Roast per directions. Lots of drippings for gravy!!
** I have made turkey many different ways, but I think this is my keeper based on the compliments from my family.
Boneless BBQ Ribs (6-8 servings)
5 lbs boneless pork ribs
cover ribs with water. add salt, pepper, bay leaves and onion or garlic (optional). Simmer about 1 hour. Remove from water and place in covered roasting pan, pour favorite bbq sauce over and bake 1 hour or until tender. (325 degrees)
BBQ sauce-
1 onion diced and sauteed in 2 t oil. add 1 t wor sauce, 1 c ketchup, 1 cup brown sugar and 2 t cider vinegar. simmer 15 minutes, stirring often.
** these came out just the way I like them, sweet and tender. The brown sugar is the kicker for dd3, and even she ate some.
Snow Ice Cream
1 big bowl of fresh, clean snow (easy to find after and 8 inch snowfall)
1 T vanilla
1 can sweetened condensed milk
1 c milk (plus more depending on snow consistency)
sugar to taste (start with 1/4 cup)
Gather snow carefully! mix liquid ingredients and sugar together, pour over snow and mix well. Add more milk as needed. Eat right away.
** I had this for the first time at Tina's house growing up. I'm not sure it's ever tasted as good as it did that first snowy day....but it's still good and something the kids ask for after a big snowfall. Not to be made after school or on a weekend, best on a snow day from school!
Tuesday, September 16, 2008
Recipe: Crockpot Teriyaki Chicken
This was our supper tonight. I called it Brown Sugar chicken to get DD3 to try a bite. (I also make brown sugar (baked) beans) Hey, you do what you have to do...
It received 2 thumbs up from DD1 and DD2. We ate it with brown rice and green beans from Mom and Dad's garden. (THANKS!)
1-2 lbs chicken pieces ( I used boneless skinless thighs)
1/2 c soy sauce
3 T Brown sugar
1 T sherry
3 cloves garlic
Mix and dump over the chicken in crock pot. Cook on low 4-6 hours or until done.
It received 2 thumbs up from DD1 and DD2. We ate it with brown rice and green beans from Mom and Dad's garden. (THANKS!)
1-2 lbs chicken pieces ( I used boneless skinless thighs)
1/2 c soy sauce
3 T Brown sugar
1 T sherry
3 cloves garlic
Mix and dump over the chicken in crock pot. Cook on low 4-6 hours or until done.
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