Friday, July 29, 2011

Popovers

From: "Relish" magazine

Ingredients:
1 cup all-purpose flour
1/2 tsp salt
2 eggs
1 cup milk

Preheat oven to 450 degrees. Grease a 6-cup muffin or popover pan. Mix flour and salt together in a medium mixing bowl. Combine eggs and milk in a bowl, stirring with a whisk until blended. Add to flour mixture, stirring well with a whisk. Divide batter among prepared popover cups. Bake 15 minutes. Reduce heat to 350 degrees and bake 20 minutes. Do not open oven door during baking process. Serve immediately.

What I did differently from the recipe:
Nothing.

Verdict:
These popovers tasted like scrambled eggs...

Corn, Potato and Cheese Soup

From: The Best Ever One Pot Cookbook

Ingredients:
2 shallots, finely chopped
8 oz potatoes, diced
4 Tbsp flour
2 Tbsp dry white wine
1 1/4 cups milk
11 oz canned corn kernels, drained
3/4 cup grated Swiss or Cheddar cheese
8-10 fresh sage leaves, chopped
1 3/4 cups heavy cream
fresh sage sprigs, to garnish

Croutons:
2-3 slices of day-old white bread
2 Tbsp olive oil



To make the croutons, cut the crusts off the bread slices, then cut the remaining bread into 1/4-inch squares. Heat the olive oil in a heavy-bottomed skillet and add the bread cubes. Cook, tossing and stirring constantly, until evenly colored. Drain the croutons thoroughly on paper towels and reserve.

Melt the butter in a large pan. Add the shallots and cook over low heat, stirring occasionally, for 5 minutes, or until softened.

Add the potatoes and cook, stirring, for 2 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Remove the pan from heat and stir in the white wine, then gradually stir in the milk.

Return the pan to the heat and bring to a boil stirring constantly, then reduce the heat and simmer. Stir in the corn kernels, cheese, chopped sage, and cream and heat through gently until the cheese has just melted.

Ladle the soup into warmed bowls, scatter over the croutons, garnish with fresh sage sprigs and serve.

What I did differently from the recipe:
I used onions instead of shallots, and substituted water for the wine.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I love potato soups and corn soups, and cheese, so this was a tasty combination!! The croutons are definitely optional. I made just a few and they were good, but plain old crackers were delicious too. I would definitely make this again!

Tuesday, July 12, 2011

Baked Potato and Broccoli Soup

I need some feedback - it takes me a long time to type up recipes, so I was thinking if I can just scan them it would save me a lot of time. How well can you see this recipe when you click to enlarge the picture? I'd like to know if this is something I can do or if I need to just continue posting the recipe. Thank you!

From: Southern Living



What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I love potato soups and to have the added broccoli was just something else yummy! This was such an easy, straight-forward recipe so I definitely recommend it.

Wednesday, July 6, 2011

Italian Spinach and Chicken Skillet

From: Taste of Home

Ingredients:
2 cups uncooked yolk-free whole wheat noodles
2 cups sliced fresh mushrooms
2 tsp olive oil
1 garlic clove, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
3/4 cup spaghetti sauce
2 cups cubed cooked chicken breast
10 oz frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded Parmesan cheese
1 1/2 tsp Italian seasoning
1/2 cup shredded mozzarella cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; saute 30 seconds longer. Stir in the tomatoes, soup, spaghetti sauce, chicken, spinach, Parmesan cheese and Italian seasoning. Cook for 5-8 minutes or until heated through, stirring occasionally. Drain noodles; toss with chicken mixture. Sprinkle with mozzarella cheese.



What I did differently from the recipe:
I used canned spinach instead of frozen. Otherwise, I didn't change anything.

What I'll do differently next time:

Nothing.

Verdict:
Thumbs UP!! Whoa, this was so good. I just happened to pluck this recipe out of my "to try" pile. I had everything I needed (mushrooms frozen that I bought on discount a couple of weeks ago, spaghetti sauce leftover from lasagna that I had frozen, leftover teriyaki chicken breast I baked two nights ago) except the spinach. Then I got the spinach free today (after coupon and on sale) so it was just in the cards to make this! It was so. good. I know I used less chicken than the recipe called for and a bit more spinach but it really didn't matter. In fact, I almost wonder how this would taste as a dip... There is nothing I like more than a recipe that is so easy, quick, and straight-forward. A definite "do-again" for our household!!

Italian Spinach and Chicken Skillet

Ingredients:
2 cups uncooked yolk-free whole wheat noodles
2 cups sliced fresh mushrooms
2 tsp olive oil
1 garlic clove, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
3/4 cup spaghetti sauce
2 cups cubed cooked chicken breast
10 oz frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded Parmesan cheese
1 1/2 tsp Italian seasoning
1/2 cup shredded mozzarella cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; saute 30 seconds longer. Stir in the tomatoes, soup, spaghetti sauce, chicken, spinach, Parmesan cheese and Italian seasoning. Cook for 5-8 minutes or until heated through, stirring occasionally. Drain noodles; toss with chicken mixture. Sprinkle with mozzarella cheese.

Monday, July 4, 2011

Fudgy Brownies

From: Better Homes & Gardens cookbook

Ingredients:
1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp baking soda
1/2 cup chopped nuts (optional)
1 recipe Chocolate-Cream Cheese Frosting (optional) (will follow recipe)

In a medium saucepan melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat; cool. Meanwhile, grease an 8x8 or 9x9 baking pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating after each addition just until combined. Stir in the vanilla. In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nuts. Spread the batter in the prepared pan. Bake in a 350 oven for 30 minutes for 8-inch pan or 25 minutes for 9-inch pan. Cool on a wire rack. If desired, frost with Chocolate-Cream Cheese Frosting. Cut into bars.

Chocolate-Cream Cheese Frosting

In a saucepan melt 1 cup semisweet chocolate pieces over low heat, stirring constantly. Remove from heat; cool. In a small bowl stir together two 3-oz packages softened cream cheese and 1/2 cup sifted powdered sugar. Stir in melted chocolate until smooth.


What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! It was 9:15 at night when I suddenly began craving something sweet, so I popped open my cookbook to find a new brownie recipe. I had everything the recipe called for and it didn't look like it would take very long, so - score!! These were VERY yummy. I know Stephen prefers brownies from a box but I just love to make everything homemade. The frosting was fine but nothing spectacular - I'd be okay with no frosting or frosting from a can too. All in all, very good and I will be making these again!

Fudgy Brownies

Ingredients:
1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp baking soda
1/2 cup chopped nuts (optional)
1 recipe Chocolate-Cream Cheese Frosting (optional) (will follow recipe)

In a medium saucepan melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat; cool. Meanwhile, grease an 8x8 or 9x9 baking pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating after each addition just until combined. Stir in the vanilla. In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nuts. Spread the batter in the prepared pan. Bake in a 350 oven for 30 minutes for 8-inch pan or 25 minutes for 9-inch pan. Cool on a wire rack. If desired, frost with Chocolate-Cream Cheese Frosting. Cut into bars.

Chocolate-Cream Cheese Frosting

In a saucepan melt 1 cup semisweet chocolate pieces over low heat, stirring constantly. Remove from heat; cool. In a small bowl stir together two 3-oz packages softened cream cheese and 1/2 cup sifted powdered sugar. Stir in melted chocolate until smooth.

"Never Fail" Yeast Rolls

From: ?

Ingredients:
2 packages dry yeast
1 1/2 cup very warm water
4 cups flour, divided
1/4 cup sugar
1/3 cup oil
1 egg
1 1/2 tsp salt

Dissolve yeast and sugar in the warm water and let stand 5-10 minutes before stirring. Add oil; blend with mixer. Add egg; blend with mixer. Add 2 cups flour and salt; blend with mixer, then beat on high speed for two minutes. Add remaining two cups of flour and beat by hand. Cover the roll mixture. Let stand until doubled in bulk. This usually takes one hour. On floured surface, flour dough enough to handle it; roll mixture about a half inch thick and cut rolls. Put rolls, sides touching, on greased cookie sheet. Redo this until all dough is cut into rolls. Spray the cookie sheet with Pam. When you have all the rolls on the sheet, spray the tops of the rolls with Pam. Let rise for about one hour. Preheat oven to 400. Bake rolls for 12-15 minutes.



What I did differently from the recipe:
Nothing with the ingredients. But I have found the best way to get my dough to rise perfectly - I boil some water on the stove, and preheat the oven to 200. When it reaches 200 degrees, I turn the oven off, put the water on the bottom rack of the oven, and my bread on the top rack. It doubles very quickly this way and always works. Also, I put my rolls in muffin tins instead of a cookie sheet.

What I'll do differently next time:
Probably put them on a cookie sheet! Haha! They looked very funky coming out of the muffin tin. Of course it didn't change the flavor but definitely did not look pretty!

Verdict:
Thumbs up! What a yummy and great bread recipe! I think this would do great in a loaf pan. I am so glad I can finally make good bread!

Never Fail Yeast Rolls

Ingredients:
2 packages dry yeast
1 1/2 cup very warm water
4 cups flour, divided
1/4 cup sugar
1/3 cup oil
1 egg
1 1/2 tsp salt

Dissolve yeast and sugar in the warm water and let stand 5-10 minutes before stirring. Add oil; blend with mixer. Add egg; blend with mixer. Add 2 cups flour and salt; blend with mixer, then beat on high speed for two minutes. Add remaining two cups of flour and beat by hand. Cover the roll mixture. Let stand until doubled in bulk. This usually takes one hour. On floured surface, flour dough enough to handle it; roll mixture about a half inch thick and cut rolls. Put rolls, sides touching, on greased cookie sheet. Redo this until all dough is cut into rolls. Spray the cookie sheet with Pam. When you have all the rolls on the sheet, spray the tops of the rolls with Pam. Let rise for about one hour. Preheat oven to 400. Bake rolls for 12-15 minutes.

Saturday, July 2, 2011

Crock of Potatoes

From: Here

Ingredients:
3 sweet potatoes, peeled
1/4 cup brown sugar
1/8 cup butter, melted
1/2 tsp cinnamon
1/4 cup applesauce
1 Tbsp butter
1/4 cup pecan pieces

Cut potatoes into one-inch chunks and place in crockpot. Combine brown sugar, first measure of butter, cinnamon and applesauce in small bowl; blend and pour over potatoes. Cover crockpot and cook on low for 6-8 hours until potatoes are tender. When ready to serve, melt remaining butter in small skillet; add pecan pieces. Cook over low heat for 5-6 minutes. Sprinkle over sweet potatoes and serve.



What I did differently from the recipe:
The website actually allows you to change serving sizes, so it started off for 6 potatoes and I made it just 3. You can change it to whatever you like.

What I'll do differently next time:
Not sure.

Verdict:

Thumbs up! Well, these were very tasty. I love sweet potatoes and usually have an abundance of them around the house, but I'm always up for trying new recipes. I was intrigued by the applesauce in this recipe but honestly I could taste it, even just the small amount that is actually in the recipe, and I didn't care too much for it. The thing that made it better was the butter/pecan mixture added at the last minute. I normally would not put pecans on my sweet potatoes because I don't really like nuts, but I decided to do it just to step out of the box. Verdict? Delicious!! Oh my goodness, it melted in my mouth after that! I definitely recommend doing that part of the recipe! (P.S. Don't judge the ugly picture!!)

Crock of Potatoes

Ingredients:
3 sweet potatoes, peeled
1/4 cup brown sugar
1/8 cup butter, melted
1/2 tsp cinnamon
1/4 cup applesauce
1 Tbsp butter
1/4 cup pecan pieces

Cut potatoes into one-inch chunks and place in crockpot. Combine brown sugar, first measure of butter, cinnamon and applesauce in small bowl; blend and pour over potatoes. Cover crockpot and cook on low for 6-8 hours until potatoes are tender. When ready to serve, melt remaining butter in small skillet; add pecan pieces. Cook over low heat for 5-6 minutes. Sprinkle over sweet potatoes and serve.

Zucchini Cookies

From: Tracey Garner

Ingredients:
1 cup sugar
1 cup brown sugar, packed tight
1 cup softened butter
1 tsp baking soda
2 large eggs, beaten
1 1/2 tsp vanilla
1 1/2 cup peeled and shredded zucchini (about 3 8" zucchinis)
1 cup chopped walnuts
6 oz chocolate chips
4 cups all-purpose flour

Preheat oven to 350 degrees. Put white and brown sugar in bowl. Add the softened butter and beat with a wooden spoon until the mixture is fluffy. Mix in baking soda and make sure it's evenly distributed. Beat the 2 eggs in a glass with a fork and then add them to your bowl. Add vanilla and mix thoroughly. Stir in zucchini and mix until zucchini is thoroughly incorporated. Add chopped nuts and chocolate chips. Mix well. Add the flour in one-cup increments, stirring after each addition. When all the flour has been added and stirred in, the resulting dough will be quite stiff. Drop by teaspoonfuls onto a cookie sheet that has been greased. Bake for 10-12 minutes or until lightly brown.


What I did differently from the recipe:
I left out the walnuts because I don't like nuts so much.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP!! These have been SO popular since I made them! They've been passed around church, restaurants, work, family, friends, children, adults... every single person who has tried them has simply raved about them. I made about 10 a day for almost a week until I ran out of batter, so I was able to share them with everyone. We get lots of zucchini so this is a fabulous way for us to use our zucchini! Best of all is the look on someone's face when they realize you are passing out... zucchini cookies!?!? :)

Zucchini Cookies

Ingredients:
1 cup sugar
1 cup brown sugar, packed tight
1 cup softened butter
1 tsp baking soda
2 large eggs, beaten
1 1/2 tsp vanilla
1 1/2 cup peeled and shredded zucchini (about 3 8" zucchinis)
1 cup chopped walnuts
6 oz chocolate chips
4 cups all-purpose flour

Preheat oven to 350 degrees. Put white and brown sugar in bowl. Add the softened butter and beat with a wooden spoon until the mixture is fluffy. Mix in baking soda and make sure it's evenly distributed. Beat the 2 eggs in a glass with a fork and then add them to your bowl. Add vanilla and mix thoroughly. Stir in zucchini and mix until zucchini is thoroughly incorporated. Add chopped nuts and chocolate chips. Mix well. Add the flour in one-cup increments, stirring after each addition. When all the flour has been added and stirred in, the resulting dough will be quite stiff. Drop by teaspoonfuls onto a cookie sheet that has been greased. Bake for 10-12 minutes or until lightly brown.