Okay, funny story. Remember this recipe? Well, I wanted to make it for Thanksgiving, so I found it in the cookbook and made it, the whole time thinking something was a bit different. Turns out it was a different Raspberry Cheesecake Bar recipe. I have no pictures because I thought I was making a recipe I'd already made. It's not very different. I liked the other recipe better but I also used the wrong size pan for this one! Anyway, I wanted to give you the option to try BOTH recipes and compare them yourselves!
Ingredients:
2 cups flour
1/4 cup sugar
1/2 tsp salt
3/4 cup stick butter, softened
1/3 cup light corn syrup
2 packages (8 oz each) cream cheese, softened
3 large eggs
1 cup light corn syrup
2 tsp vanilla
3/4 cup raspberry jam
Powdered sugar, if desired
Heat oven to 375. Grease bottom and sides of rectangular pan, 13x9, with shortening.
Beat flour, sugar, salt, butter, and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. Press evenly in pan.
Beat cream cheese in medium bowl until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.
Bake 35-40 minutes or until edges are light golden brown and filling is set. Stir jam; spread over hot bars. Refrigerate at least 3 hours until chilled.
Cut into bars. Sprinkle with powdered sugar if you wish. Refrigerate any remaining bars.
What I did differently from the recipe:
I used a 9-in square pan instead of a 9x13 pan. It made the bars higher but I didn't have to cook them any longer.
What I'll do differently next time:
Nothing.
Verdict:
Neutral. I think I like the other recipe better although I'm not sure why. You try it and see what you think!
Sunday, November 29, 2009
Sweet Potato Casserole
Ingredients:
3 cups cooked, mashed sweet potatoes
2/3 cup sugar
1/4 cup melted butter
1 tsp vanilla extract
1/2 cup whipping cream
2 beaten eggs
1 cup brown sugar
1/2 cup flour
1/2 cup softened butter
Spray a 9x13 baking dish with cooking spray. Preheat oven to 350. In a large mixing bowl, combine sweet potatoes, sugar, melted butter, vanilla and cream. Mix in beaten eggs and stir thoroughly. Pour the mixture into the baking pan. Combine brown sugar and flour in a small bowl, mixing them with a fork. Add the butter and mix with fork until crumbly. Sprinkle brown sugar mixture over the top of the sweet potato mixture. Bake uncovered for 30-45 minutes.
What I did differently from the recipe:
When I started mixing the brown sugar topping, I got distracted and went a little crazy. So instead of mine being "crumbly" it was definitely smooth like icing. What's a girl to do? I just dropped it in spoonfuls over the sweet potatoes anyway. I figured even though the look wouldn't be right, the taste would be.
What I'll do differently next time:
Not mix the brown sugar mixture so much!
Verdict:
Thumbs up! Very good and very easy. I thought it was very sweet so I might halve the brown sugar topping next time I make it, but other people that ate it said they didn't think it was too sweet. I guess it's just a personal opinion!
Printable version:
Ingredients:
3 cups cooked, mashed sweet potatoes
2/3 cup sugar
1/4 cup melted butter
1 tsp vanilla extract
1/2 cup whipping cream
2 beaten eggs
1 cup brown sugar
1/2 cup flour
1/2 cup softened butter
Spray a 9x13 baking dish with cooking spray. Preheat oven to 350. In a large mixing bowl, combine sweet potatoes, sugar, melted butter, vanilla and cream. Mix in beaten eggs and stir thoroughly. Pour the mixture into the baking pan. Combine brown sugar and flour in a small bowl, mixing them with a fork. Add the butter and mix with fork until crumbly. Sprinkle brown sugar mixture over the top of the sweet potato mixture. Bake uncovered for 30-45 minutes.
3 cups cooked, mashed sweet potatoes
2/3 cup sugar
1/4 cup melted butter
1 tsp vanilla extract
1/2 cup whipping cream
2 beaten eggs
1 cup brown sugar
1/2 cup flour
1/2 cup softened butter
Spray a 9x13 baking dish with cooking spray. Preheat oven to 350. In a large mixing bowl, combine sweet potatoes, sugar, melted butter, vanilla and cream. Mix in beaten eggs and stir thoroughly. Pour the mixture into the baking pan. Combine brown sugar and flour in a small bowl, mixing them with a fork. Add the butter and mix with fork until crumbly. Sprinkle brown sugar mixture over the top of the sweet potato mixture. Bake uncovered for 30-45 minutes.
What I did differently from the recipe:
When I started mixing the brown sugar topping, I got distracted and went a little crazy. So instead of mine being "crumbly" it was definitely smooth like icing. What's a girl to do? I just dropped it in spoonfuls over the sweet potatoes anyway. I figured even though the look wouldn't be right, the taste would be.
What I'll do differently next time:
Not mix the brown sugar mixture so much!
Verdict:
Thumbs up! Very good and very easy. I thought it was very sweet so I might halve the brown sugar topping next time I make it, but other people that ate it said they didn't think it was too sweet. I guess it's just a personal opinion!
Printable version:
Ingredients:
3 cups cooked, mashed sweet potatoes
2/3 cup sugar
1/4 cup melted butter
1 tsp vanilla extract
1/2 cup whipping cream
2 beaten eggs
1 cup brown sugar
1/2 cup flour
1/2 cup softened butter
Spray a 9x13 baking dish with cooking spray. Preheat oven to 350. In a large mixing bowl, combine sweet potatoes, sugar, melted butter, vanilla and cream. Mix in beaten eggs and stir thoroughly. Pour the mixture into the baking pan. Combine brown sugar and flour in a small bowl, mixing them with a fork. Add the butter and mix with fork until crumbly. Sprinkle brown sugar mixture over the top of the sweet potato mixture. Bake uncovered for 30-45 minutes.
Squash Casserole
Ingredients:
3 cups zucchini or yellow squash, sliced
1/4 cup chopped onion
4 Tbsp butter
2 beaten eggs
1/4 cup milk
1/2 tsp salt and pepper
1 cup sharp cheese, grated
1 cup Ritz crackers, crushed
Preheat oven to 350. Saute squash and onions with the butter until tender. Drain.
Add remaining ingredients, except cheese and crackers. Spoon into a 9x13 casserole dish and top with cheese and crackers. Bake for 20 minutes.
What I did differently from the recipe:
Nothing.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! I love this recipe. It's super easy and I just love the texture of the crackers and the taste of the squash, onions and cheese together. This is a recipe I would make more often if Stephen would eat onions. I guess I could leave them out but I love the flavor!
Printable version:
Ingredients:
3 cups zucchini or yellow squash, sliced
1/4 cup chopped onion
4 Tbsp butter
2 beaten eggs
1/4 cup milk
1/2 tsp salt and pepper
1 cup sharp cheese, grated
1 cup Ritz crackers, crushed
Preheat oven to 350. Saute squash and onions with the butter until tender. Drain. Add remaining ingredients, except cheese and crackers. Spoon into a 9x13 casserole dish and top with cheese and crackers. Bake for 20 minutes.
3 cups zucchini or yellow squash, sliced
1/4 cup chopped onion
4 Tbsp butter
2 beaten eggs
1/4 cup milk
1/2 tsp salt and pepper
1 cup sharp cheese, grated
1 cup Ritz crackers, crushed
Preheat oven to 350. Saute squash and onions with the butter until tender. Drain.
Add remaining ingredients, except cheese and crackers. Spoon into a 9x13 casserole dish and top with cheese and crackers. Bake for 20 minutes.
What I did differently from the recipe:
Nothing.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! I love this recipe. It's super easy and I just love the texture of the crackers and the taste of the squash, onions and cheese together. This is a recipe I would make more often if Stephen would eat onions. I guess I could leave them out but I love the flavor!
Printable version:
Ingredients:
3 cups zucchini or yellow squash, sliced
1/4 cup chopped onion
4 Tbsp butter
2 beaten eggs
1/4 cup milk
1/2 tsp salt and pepper
1 cup sharp cheese, grated
1 cup Ritz crackers, crushed
Preheat oven to 350. Saute squash and onions with the butter until tender. Drain. Add remaining ingredients, except cheese and crackers. Spoon into a 9x13 casserole dish and top with cheese and crackers. Bake for 20 minutes.
Friday, November 27, 2009
Cheesy Broccoli Rigatoni
Ingredients:
12 oz uncooked rigatoni
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 tsp salt
1 Tbsp olive oil
2 1/2 cups milk
5 cups broccoli florets
2 cups shredded mozzarella cheese, divided
Cook the pasta according to package directions. Meanwhile, in a large saucepan, saute the garlic in butter over medium heat for 2 minutes. Stir in the flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside.
Drain pasta and toss with oil; set aside. Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain and rinse with cold water. In a 13x9 baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. Cover and bake at 350 for 25-30 minutes or until heated through.
What I did differently from the recipe:
We ended up not using any oil, but I doubt that made a difference. We had to add more flour to the sauce than the recipe stated - I didn't think it was thick enough. I probably added about 1/8 more cup, and could have easily added 1/4 cup to 1/2 cup depending on how fast it thickened. We also sprinkled some shredded Parmesan on top, because - YUM!
What I'll do differently next time:
Same with the flour.
Verdict:
Thumbs up! This was really quick and easy, and so good. I love casseroles more than I used to. They have a bad rep, but this proves they can be delish!
Printable version:
Ingredients:
12 oz uncooked rigatoni
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 tsp salt
1 Tbsp olive oil
2 1/2 cups milk
5 cups broccoli florets
2 cups shredded mozzarella cheese, divided
Cook the pasta according to package directions. Meanwhile, in a large saucepan, saute the garlic in butter over medium heat for 2 minutes. Stir in the flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside. Drain pasta and toss with oil; set aside. Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain and rinse with cold water. In a 13x9 baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. Cover and bake at 350 for 25-30 minutes or until heated through.
12 oz uncooked rigatoni
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 tsp salt
1 Tbsp olive oil
2 1/2 cups milk
5 cups broccoli florets
2 cups shredded mozzarella cheese, divided
Cook the pasta according to package directions. Meanwhile, in a large saucepan, saute the garlic in butter over medium heat for 2 minutes. Stir in the flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside.
Drain pasta and toss with oil; set aside. Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain and rinse with cold water. In a 13x9 baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. Cover and bake at 350 for 25-30 minutes or until heated through.
What I did differently from the recipe:
We ended up not using any oil, but I doubt that made a difference. We had to add more flour to the sauce than the recipe stated - I didn't think it was thick enough. I probably added about 1/8 more cup, and could have easily added 1/4 cup to 1/2 cup depending on how fast it thickened. We also sprinkled some shredded Parmesan on top, because - YUM!
What I'll do differently next time:
Same with the flour.
Verdict:
Thumbs up! This was really quick and easy, and so good. I love casseroles more than I used to. They have a bad rep, but this proves they can be delish!
Printable version:
Ingredients:
12 oz uncooked rigatoni
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 tsp salt
1 Tbsp olive oil
2 1/2 cups milk
5 cups broccoli florets
2 cups shredded mozzarella cheese, divided
Cook the pasta according to package directions. Meanwhile, in a large saucepan, saute the garlic in butter over medium heat for 2 minutes. Stir in the flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside. Drain pasta and toss with oil; set aside. Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain and rinse with cold water. In a 13x9 baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. Cover and bake at 350 for 25-30 minutes or until heated through.
Monday, November 23, 2009
Double Chocolate Cookies
Ingredients:
1 (12-oz) package semisweet chocolate chunks
2 cups flour
1/2 cup cocoa
2 tsp baking powder
1 tsp salt
10 Tbsp unsalted butter
1/2 cup sugar
1 1/2 cups brown sugar
4 eggs
2 tsp instant coffee granules (Go here for free samples of instant coffee)
1 1/2 tsp vanilla
Melt chocolate in microwave for 30 seconds. Stir. Repeat until smooth. Sift together flour, cocoa, baking powder and salt. Cream butter with sugars until smooth. Beat in eggs one at a time; then stir in coffee granules and vanilla until well blended.
Stir in melted chocolate. Using wooden spoon, stir in dry ingredients just until blended. Cover and let stand for 35 minutes. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Drop dough by rounded tablespoons onto prepared cookie sheets. Bake for 8-10 minutes.
What I did differently from the recipe:
I halved it, and used some semisweet chocolate chips and some baking chocolate. Other than that, nothing.
What I'll do differently next time:
Same as above.
Verdict:
Thumbs up! Very good and so easy to make! These had kind of a brownie texture to them, which I liked. Tasty!
Printable version:
Ingredients:
1 (12-oz) package semisweet chocolate chunks
2 cups flour
1/2 cup cocoa
2 tsp baking powder
1 tsp salt
10 Tbsp unsalted butter
1/2 cup sugar
1 1/2 cups brown sugar
4 eggs
2 tsp instant coffee granules
1 1/2 tsp vanilla
Melt chocolate in microwave for 30 seconds. Stir. Repeat until smooth. Sift together flour, cocoa, baking powder and salt. Cream butter with sugars until smooth. Beat in eggs one at a time; then stir in coffee granules and vanilla until well blended. Stir in melted chocolate. Using wooden spoon, stir in dry ingredients just until blended. Cover and let stand for 35 minutes. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Drop dough by rounded tablespoons onto prepared cookie sheets. Bake for 8-10 minutes.
1 (12-oz) package semisweet chocolate chunks
2 cups flour
1/2 cup cocoa
2 tsp baking powder
1 tsp salt
10 Tbsp unsalted butter
1/2 cup sugar
1 1/2 cups brown sugar
4 eggs
2 tsp instant coffee granules (Go here for free samples of instant coffee)
1 1/2 tsp vanilla
Melt chocolate in microwave for 30 seconds. Stir. Repeat until smooth. Sift together flour, cocoa, baking powder and salt. Cream butter with sugars until smooth. Beat in eggs one at a time; then stir in coffee granules and vanilla until well blended.
Stir in melted chocolate. Using wooden spoon, stir in dry ingredients just until blended. Cover and let stand for 35 minutes. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Drop dough by rounded tablespoons onto prepared cookie sheets. Bake for 8-10 minutes.
What I did differently from the recipe:
I halved it, and used some semisweet chocolate chips and some baking chocolate. Other than that, nothing.
What I'll do differently next time:
Same as above.
Verdict:
Thumbs up! Very good and so easy to make! These had kind of a brownie texture to them, which I liked. Tasty!
Printable version:
Ingredients:
1 (12-oz) package semisweet chocolate chunks
2 cups flour
1/2 cup cocoa
2 tsp baking powder
1 tsp salt
10 Tbsp unsalted butter
1/2 cup sugar
1 1/2 cups brown sugar
4 eggs
2 tsp instant coffee granules
1 1/2 tsp vanilla
Melt chocolate in microwave for 30 seconds. Stir. Repeat until smooth. Sift together flour, cocoa, baking powder and salt. Cream butter with sugars until smooth. Beat in eggs one at a time; then stir in coffee granules and vanilla until well blended. Stir in melted chocolate. Using wooden spoon, stir in dry ingredients just until blended. Cover and let stand for 35 minutes. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Drop dough by rounded tablespoons onto prepared cookie sheets. Bake for 8-10 minutes.
Thursday, November 19, 2009
Honey and Apple Pork Chops
Note: Instead of using this sauce with ribs, I used pork tenderloin. Therefore my pictures don't match up with the original recipe. I will post both the original recipe and my changes at the bottom.
Ingredients:
3 pounds pork country-style ribs
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp cooking oil
3/4 cup bottled chili sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 Tbsp Worcestershire sauce
1/2 tsp dry mustard
For sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes.
Place pork chops and sauce in a sturdy ziploc bag. Marinate, turning pork chops in sauce every so often, 15-20 minutes if possible.
Place pork chops in skillet over medium heat with just a bit of cooking oil. Cook on both sides for 5 minutes each.
Wrap in foil and bake in 325 oven for 20-25 minutes.
What I did differently from the recipe:
I used pork tenderloin instead of ribs. I omitted the chili sauce because I didn't have any on hand. I also fried the pork chops and then baked them, rather than baking them the whole time.
What I'll do differently next time:
Same as above, although if I had chili sauce I might add it. I also might add some baked apples the next time because they would be really good mixed in with this sauce.
Verdict:
Thumbs up! This sauce was sweet and tangy, and so delicious. It was also super easy, which you know I love. Before we were done with our first pork chop, we had almost decided to do this again for dinner the very next night. It was definitely so good!
ORIGINAL RECIPE PRINTABLE VERSION:
Ingredients:
3 pounds pork country-style ribs
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp cooking oil
3/4 cup bottled chili sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 Tbsp Worcestershire sauce
1/2 tsp dry mustard
Place ribs in a shallow roasting pan. Bake, uncovered in a 350 oven for 1 hour. Drain off fat. Meanwhile, for sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes. Spoon 1/3 cup of the sauce over the ribs. Bake, covered for 45-60 minutes more or until tender, turning ribs and spooning 1/3 cup more of the sauce over ribs after 25 minutes. Heat remaining sauce and pass with ribs.
MY RECIPE PRINTABLE VERSION:
4-6 pork chop tenderloins
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp cooking oil
3/4 cup bottled chili sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 Tbsp Worcestershire sauce
1/2 tsp dry mustard
For sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes.
Place pork chops and sauce in a sturdy ziploc bag. Marinate, turning pork chops in sauce every so often, 15-20 minutes if possible.
Place pork chops in skillet over medium heat with just a bit of cooking oil. Cook on both sides for 5 minutes each. Wrap in foil and bake in 325 oven for 20-25 minutes.
Ingredients:
3 pounds pork country-style ribs
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp cooking oil
3/4 cup bottled chili sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 Tbsp Worcestershire sauce
1/2 tsp dry mustard
For sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes.
Place pork chops and sauce in a sturdy ziploc bag. Marinate, turning pork chops in sauce every so often, 15-20 minutes if possible.
Place pork chops in skillet over medium heat with just a bit of cooking oil. Cook on both sides for 5 minutes each.
Wrap in foil and bake in 325 oven for 20-25 minutes.
What I did differently from the recipe:
I used pork tenderloin instead of ribs. I omitted the chili sauce because I didn't have any on hand. I also fried the pork chops and then baked them, rather than baking them the whole time.
What I'll do differently next time:
Same as above, although if I had chili sauce I might add it. I also might add some baked apples the next time because they would be really good mixed in with this sauce.
Verdict:
Thumbs up! This sauce was sweet and tangy, and so delicious. It was also super easy, which you know I love. Before we were done with our first pork chop, we had almost decided to do this again for dinner the very next night. It was definitely so good!
ORIGINAL RECIPE PRINTABLE VERSION:
Ingredients:
3 pounds pork country-style ribs
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp cooking oil
3/4 cup bottled chili sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 Tbsp Worcestershire sauce
1/2 tsp dry mustard
Place ribs in a shallow roasting pan. Bake, uncovered in a 350 oven for 1 hour. Drain off fat. Meanwhile, for sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes. Spoon 1/3 cup of the sauce over the ribs. Bake, covered for 45-60 minutes more or until tender, turning ribs and spooning 1/3 cup more of the sauce over ribs after 25 minutes. Heat remaining sauce and pass with ribs.
MY RECIPE PRINTABLE VERSION:
4-6 pork chop tenderloins
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp cooking oil
3/4 cup bottled chili sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 Tbsp Worcestershire sauce
1/2 tsp dry mustard
For sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes.
Place pork chops and sauce in a sturdy ziploc bag. Marinate, turning pork chops in sauce every so often, 15-20 minutes if possible.
Place pork chops in skillet over medium heat with just a bit of cooking oil. Cook on both sides for 5 minutes each. Wrap in foil and bake in 325 oven for 20-25 minutes.
Tuesday, November 17, 2009
Pizza Soup
Ingredients:
3/4 cup riso or acini di pepe soup macaroni, uncooked
3/4 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
2 cloves garlic, peeled and minced
1 tsp olive oil
2 cups beef broth
2 cups tomato sauce
2 tsp dried basil
1 tsp ground fennel
2 oz mozzarella cheese, shredded
dried basil for garnish
In a large pot, cook macaroni in boiling water about 10 minutes or until tender; drain. Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent.
Add beef broth, tomato sauce, basil, fennel and cooked macaroni; simmer 10 minutes. Mixture will thicken. Add water to achieve desired consistency. Ladle soup into bowls. Top each serving with cheese and a pinch of basil.
What I did differently:
I just used regular elbow macaroni. I'm not even sure what "riso" or "acini di pepe" are without Googling them. Other than that I did everything the same.
What I'll do differently next time:
Maybe add a meat to the mixture.
Verdict:
Thumbs up. It was a good recipe - not the best ever - but good. I'm not a huge fan of fennel but I still added it, but it could definitely be left out. One thing that might make this better would be to add something like ground beef or even pepperoni. I'm a fan of this soup because of how well it supposedly freezes. Those recipes are always my favorite!
Printable version:
Ingredients:
3/4 cup riso or acini di pepe soup macaroni, uncooked
3/4 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
2 cloves garlic, peeled and minced
1 tsp olive oil
2 cups beef broth
2 cups tomato sauce
2 tsp dried basil
1 tsp ground fennel
2 oz mozzarella cheese, shredded
dried basil for garnish
In a large pot, cook macaroni in boiling water about 10 minutes or until tender; drain. Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent. Add beef broth, tomato sauce, basil, fennel and cooked macaroni; simmer 10 minutes. Mixture will thicken. Add water to achieve desired consistency. Ladle soup into bowls. Top each serving with cheese and a pinch of basil.
3/4 cup riso or acini di pepe soup macaroni, uncooked
3/4 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
2 cloves garlic, peeled and minced
1 tsp olive oil
2 cups beef broth
2 cups tomato sauce
2 tsp dried basil
1 tsp ground fennel
2 oz mozzarella cheese, shredded
dried basil for garnish
In a large pot, cook macaroni in boiling water about 10 minutes or until tender; drain. Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent.
Add beef broth, tomato sauce, basil, fennel and cooked macaroni; simmer 10 minutes. Mixture will thicken. Add water to achieve desired consistency. Ladle soup into bowls. Top each serving with cheese and a pinch of basil.
What I did differently:I just used regular elbow macaroni. I'm not even sure what "riso" or "acini di pepe" are without Googling them. Other than that I did everything the same.
What I'll do differently next time:
Maybe add a meat to the mixture.
Verdict:
Thumbs up. It was a good recipe - not the best ever - but good. I'm not a huge fan of fennel but I still added it, but it could definitely be left out. One thing that might make this better would be to add something like ground beef or even pepperoni. I'm a fan of this soup because of how well it supposedly freezes. Those recipes are always my favorite!
Printable version:
Ingredients:
3/4 cup riso or acini di pepe soup macaroni, uncooked
3/4 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
2 cloves garlic, peeled and minced
1 tsp olive oil
2 cups beef broth
2 cups tomato sauce
2 tsp dried basil
1 tsp ground fennel
2 oz mozzarella cheese, shredded
dried basil for garnish
In a large pot, cook macaroni in boiling water about 10 minutes or until tender; drain. Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent. Add beef broth, tomato sauce, basil, fennel and cooked macaroni; simmer 10 minutes. Mixture will thicken. Add water to achieve desired consistency. Ladle soup into bowls. Top each serving with cheese and a pinch of basil.
Monday, November 16, 2009
Chicken Tenders II
Ingredients:
2/3 cup Bisquick mix
1/2 cup grated Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4 cup fat-free egg product
3 Tbsp vegetable oil spread, melted
Heat oven to 450. Line cookie sheet with foil; spray with cooking spray. In a resealable food-storage plastic bag, stir together Bisquick, Parmesan, salt and paprika. Dip the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Drizzle vegetable oil spread over chicken.
What I did differently from the recipe:
This was supposed to be a "heart healthy" recipe. Instead of using the "egg product" I used one egg. It was just enough for the 1.5 pounds of chicken I was making. Also, I read the recipe wrong in the first place. Instead of using vegetable oil spread, I just read vegetable oil!! Fortunately I totally forgot about that step when making the recipe. No worse for wear!
What I'll do differently next time:
Same, although I might actually try drizzling some butter over them like the recipe suggested.
Verdict:
Thumbs up!! We have a tried-and-true chicken tenders recipe that I've used for four years now. You should have seen the look on Stephen's face when I said I wanted to try a new recipe. Not surprisingly, he liked this one! It is much faster and not as greasy as the other version, but still not quite as good. Definitely a keeper and much healthier if you're worried about that.
Printable version:
Ingredients:
2/3 cup Bisquick mix
1/2 cup grated Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4 cup fat-free egg product
3 Tbsp vegetable oil spread, melted
Heat oven to 450. Line cookie sheet with foil; spray with cooking spray.
In a resealable food-storage plastic bag, stir together Bisquick, Parmesan, salt and paprika. Dip the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Drizzle vegetable oil spread over chicken.
Bake 12-14 minutes, turning halfway through, until no longer pink in the center.
2/3 cup Bisquick mix
1/2 cup grated Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4 cup fat-free egg product
3 Tbsp vegetable oil spread, melted
Heat oven to 450. Line cookie sheet with foil; spray with cooking spray. In a resealable food-storage plastic bag, stir together Bisquick, Parmesan, salt and paprika. Dip the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Drizzle vegetable oil spread over chicken.
Bake 12-14 minutes, turning halfway through, until no longer pink in the center.
What I did differently from the recipe:
This was supposed to be a "heart healthy" recipe. Instead of using the "egg product" I used one egg. It was just enough for the 1.5 pounds of chicken I was making. Also, I read the recipe wrong in the first place. Instead of using vegetable oil spread, I just read vegetable oil!! Fortunately I totally forgot about that step when making the recipe. No worse for wear!
What I'll do differently next time:
Same, although I might actually try drizzling some butter over them like the recipe suggested.
Verdict:
Thumbs up!! We have a tried-and-true chicken tenders recipe that I've used for four years now. You should have seen the look on Stephen's face when I said I wanted to try a new recipe. Not surprisingly, he liked this one! It is much faster and not as greasy as the other version, but still not quite as good. Definitely a keeper and much healthier if you're worried about that.
Printable version:
Ingredients:
2/3 cup Bisquick mix
1/2 cup grated Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4 cup fat-free egg product
3 Tbsp vegetable oil spread, melted
Heat oven to 450. Line cookie sheet with foil; spray with cooking spray.
In a resealable food-storage plastic bag, stir together Bisquick, Parmesan, salt and paprika. Dip the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Drizzle vegetable oil spread over chicken.
Bake 12-14 minutes, turning halfway through, until no longer pink in the center.
Tuesday, November 10, 2009
Onion Rings
Ingredients:
3 cups buttermilk
1 cup flour, plus extra for dredging
1 large white onion
vegetable oil, for frying
salt and pepper
In a medium-shallow bowl, whisk together the buttermilk and flour. Slice onion crosswise into slices about 1/2 inch thick. Carefully separate slices into rings. Put the 14 largest onion rings in the bowl and turn to coat evenly with buttermilk mixture. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours. Pour oil into a heavy, deep pot and heat over medium-high heat until it registers 350. You'll probably need anywhere from 2-4 cups of oil. Spread 3/4 cup flour on a plate; season it with salt and pepper. Lift rings from buttermilk and let any excess drain back into the bowl. Dip rings one at a time in the flour and turn to coat evenly. Fry rings 2 or 3 at a time, turning once, for 2 to 3 minutes, or until lightly golden brown.
Lift from oil with tongs and drain on paper towels. Season with salt and serve immediately.
What I did differently from the recipe:
I halved the buttermilk and flour because I knew I wouldn't need that much. Also, as usual, I didn't soak the onions for 2 hours like stated. And trust me, it didn't matter!
What I'll do differently next time:
Same as above.
Verdict:
Thumbs UP!! Oh man, these were incredible! I told Stephen I am never buying onion rings again (exception to the rule - Varsity!!) because these were so easy and cheap to make! I ate the entire onion of onion rings by myself because Stephen doesn't like them. That's probably really unhealthy, huh??
Printable version:
Ingredients:
3 cups buttermilk
1 cup flour, plus extra for dredging
1 large white onion
vegetable oil, for frying
salt and pepper
In a medium-shallow bowl, whisk together the buttermilk and flour. Slice onion crosswise into slices about 1/2 inch thick. Carefully separate slices into rings. Put the 14 largest onion rings in the bowl and turn to coat evenly with buttermilk mixture. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours.
Pour oil into a heavy, deep pot and heat over medium-high heat until it registers 350. You'll probably need anywhere from 2-4 cups of oil. Spread 3/4 cup flour on a plate; season it with salt and pepper. Lift rings from buttermilk and let any excess drain back into the bowl. Dip rings one at a time in the flour and turn to coat evenly. Fry rings 2 or 3 at a time, turning once, for 2 to 3 minutes, or until lightly golden brown. Lift from oil with tongs and drain on paper towels. Season with salt and serve immediately.
3 cups buttermilk
1 cup flour, plus extra for dredging
1 large white onion
vegetable oil, for frying
salt and pepper
In a medium-shallow bowl, whisk together the buttermilk and flour. Slice onion crosswise into slices about 1/2 inch thick. Carefully separate slices into rings. Put the 14 largest onion rings in the bowl and turn to coat evenly with buttermilk mixture. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours. Pour oil into a heavy, deep pot and heat over medium-high heat until it registers 350. You'll probably need anywhere from 2-4 cups of oil. Spread 3/4 cup flour on a plate; season it with salt and pepper. Lift rings from buttermilk and let any excess drain back into the bowl. Dip rings one at a time in the flour and turn to coat evenly. Fry rings 2 or 3 at a time, turning once, for 2 to 3 minutes, or until lightly golden brown.
Lift from oil with tongs and drain on paper towels. Season with salt and serve immediately.
What I did differently from the recipe:
I halved the buttermilk and flour because I knew I wouldn't need that much. Also, as usual, I didn't soak the onions for 2 hours like stated. And trust me, it didn't matter!
What I'll do differently next time:
Same as above.
Verdict:
Thumbs UP!! Oh man, these were incredible! I told Stephen I am never buying onion rings again (exception to the rule - Varsity!!) because these were so easy and cheap to make! I ate the entire onion of onion rings by myself because Stephen doesn't like them. That's probably really unhealthy, huh??
Printable version:
Ingredients:
3 cups buttermilk
1 cup flour, plus extra for dredging
1 large white onion
vegetable oil, for frying
salt and pepper
In a medium-shallow bowl, whisk together the buttermilk and flour. Slice onion crosswise into slices about 1/2 inch thick. Carefully separate slices into rings. Put the 14 largest onion rings in the bowl and turn to coat evenly with buttermilk mixture. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours.
Pour oil into a heavy, deep pot and heat over medium-high heat until it registers 350. You'll probably need anywhere from 2-4 cups of oil. Spread 3/4 cup flour on a plate; season it with salt and pepper. Lift rings from buttermilk and let any excess drain back into the bowl. Dip rings one at a time in the flour and turn to coat evenly. Fry rings 2 or 3 at a time, turning once, for 2 to 3 minutes, or until lightly golden brown. Lift from oil with tongs and drain on paper towels. Season with salt and serve immediately.
Sunday, November 8, 2009
Cheesy Italian Chicken Bake
Ingredients:
2 cups tomato pasta sauce
1 package (about 1 lb) chicken breast tenders
1 1/2 cups shredded Italian cheese blend
8 oz uncooked spaghetti
Heat oven to 350. Into ungreased 8-inch square glass baking dish, spoon and spread 1 cup of the pasta sauce. Top with chicken tenders in single layer. Spoon remaining 1 cup sauce over chicken. Sprinkle with cheese.
Bake uncovered 30-35 minutes or until mixture is bubbly and chicken is no longer pink in center. Meanwhile, cook spaghetti as directed on package; drain. Serve chicken and sauce over spaghetti.
What I did differently from the recipe:
Well, I did use mozzarella cheese instead of Italian because we had more of that already open. And then at the end we added Parmesan on top. But that's all!
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up!! What a simple recipe! We loved it - it was almost like the chicken parmesan recipe I make but just different enough, with the noodles and cheese on top and everything. This is going to become a regular in our house, I can tell!
Printable version:
Ingredients:
2 cups tomato pasta sauce
1 package (about 1 lb) chicken breast tenders
1 1/2 cups shredded Italian cheese blend
8 oz uncooked spaghetti
Heat oven to 350. Into ungreased 8-inch square glass baking dish, spoon and spread 1 cup of the pasta sauce. Top with chicken tenders in single layer. Spoon remaining 1 cup sauce over chicken. Sprinkle with cheese.
Bake uncovered 30-35 minutes or until mixture is bubbly and chicken is no longer pink in center.
Meanwhile, cook spaghetti as directed on package; drain.
Serve chicken and sauce over spaghetti.
2 cups tomato pasta sauce
1 package (about 1 lb) chicken breast tenders
1 1/2 cups shredded Italian cheese blend
8 oz uncooked spaghetti
Heat oven to 350. Into ungreased 8-inch square glass baking dish, spoon and spread 1 cup of the pasta sauce. Top with chicken tenders in single layer. Spoon remaining 1 cup sauce over chicken. Sprinkle with cheese.
Bake uncovered 30-35 minutes or until mixture is bubbly and chicken is no longer pink in center. Meanwhile, cook spaghetti as directed on package; drain. Serve chicken and sauce over spaghetti.
What I did differently from the recipe:Well, I did use mozzarella cheese instead of Italian because we had more of that already open. And then at the end we added Parmesan on top. But that's all!
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up!! What a simple recipe! We loved it - it was almost like the chicken parmesan recipe I make but just different enough, with the noodles and cheese on top and everything. This is going to become a regular in our house, I can tell!
Printable version:
Ingredients:
2 cups tomato pasta sauce
1 package (about 1 lb) chicken breast tenders
1 1/2 cups shredded Italian cheese blend
8 oz uncooked spaghetti
Heat oven to 350. Into ungreased 8-inch square glass baking dish, spoon and spread 1 cup of the pasta sauce. Top with chicken tenders in single layer. Spoon remaining 1 cup sauce over chicken. Sprinkle with cheese.
Bake uncovered 30-35 minutes or until mixture is bubbly and chicken is no longer pink in center.
Meanwhile, cook spaghetti as directed on package; drain.
Serve chicken and sauce over spaghetti.
Saturday, November 7, 2009
Chicken Kiev
Ingredients:
4 chicken breasts
4 Tbsp butter
4 cloves garlic
4 tsp lemon juice
2 eggs
1/2 cup milk
2 cups bread crumbs
1 tsp salt and pepper
2 dashes parsley
Preheat the oven to 350. Pound chicken until it's the same thickness throughout. Place butter, garlic, lemon juice and parsley in center. Roll chicken up tightly and seal it with toothpicks.
Mix eggs and milk until smooth. Mix breadcrumbs, salt and pepper together. Dip chicken in milk mixture and then roll in breadcrumbs. Bake 15-20 minutes or until firm.
Pull out toothpicks and serve.
What I did differently from the recipe:
I halved the egg and milk mixture, knowing that would be plenty because I only had three chicken breasts. If you have a different amount of breasts than the recipe says, just remember, use a 1:1:1 ratio. Simple! Oh, and... (ahem)... I obviously didn't use toothpicks. I don't actually have toothpicks in the house so I used skewers instead.
What I'll do differently next time:
Nothing.
Verdict:
Neutral. I always hesitate to give a thumbs down to a recipe that I just am not a huge fan of. I want others to try this recipe because it definitely had the possibility of being great! For me, the middle was just too juicy with the butter, so the consistency was wrong. The flavor was great but I just didn't enjoy this recipe enough to add it to my "Keep" pile. You may love it though!
Printable version:
Ingredients:
4 chicken breasts
4 Tbsp butter
4 cloves garlic
4 tsp lemon juice
2 eggs
1/2 cup milk
2 cups bread crumbs
1 tsp salt and pepper
2 dashes parsley
Preheat the oven to 350. Pound chicken until it's the same thickness throughout. Place butter, garlic, lemon juice and parsley in center. Roll chicken up tightly and seal it with toothpicks. Mix eggs and milk until smooth. Mix breadcrumbs, salt and pepper together. Dip chicken in milk mixture and then roll in breadcrumbs. Bake 15-20 minutes or until firm. Pull out toothpicks and serve.
4 chicken breasts
4 Tbsp butter
4 cloves garlic
4 tsp lemon juice
2 eggs
1/2 cup milk
2 cups bread crumbs
1 tsp salt and pepper
2 dashes parsley
Preheat the oven to 350. Pound chicken until it's the same thickness throughout. Place butter, garlic, lemon juice and parsley in center. Roll chicken up tightly and seal it with toothpicks.
Mix eggs and milk until smooth. Mix breadcrumbs, salt and pepper together. Dip chicken in milk mixture and then roll in breadcrumbs. Bake 15-20 minutes or until firm.
Pull out toothpicks and serve.
What I did differently from the recipe:I halved the egg and milk mixture, knowing that would be plenty because I only had three chicken breasts. If you have a different amount of breasts than the recipe says, just remember, use a 1:1:1 ratio. Simple! Oh, and... (ahem)... I obviously didn't use toothpicks. I don't actually have toothpicks in the house so I used skewers instead.
What I'll do differently next time:
Nothing.
Verdict:
Neutral. I always hesitate to give a thumbs down to a recipe that I just am not a huge fan of. I want others to try this recipe because it definitely had the possibility of being great! For me, the middle was just too juicy with the butter, so the consistency was wrong. The flavor was great but I just didn't enjoy this recipe enough to add it to my "Keep" pile. You may love it though!
Printable version:
Ingredients:
4 chicken breasts
4 Tbsp butter
4 cloves garlic
4 tsp lemon juice
2 eggs
1/2 cup milk
2 cups bread crumbs
1 tsp salt and pepper
2 dashes parsley
Preheat the oven to 350. Pound chicken until it's the same thickness throughout. Place butter, garlic, lemon juice and parsley in center. Roll chicken up tightly and seal it with toothpicks. Mix eggs and milk until smooth. Mix breadcrumbs, salt and pepper together. Dip chicken in milk mixture and then roll in breadcrumbs. Bake 15-20 minutes or until firm. Pull out toothpicks and serve.
Friday, November 6, 2009
Banana Bread
Ingredients:
1 cup sugar
1/3 cup softened margarine
2 eggs
1 1/2 cups mashed banana (about 3)
1/3 cup water
1 2/3 cup flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup chopped pecans
Grease the bottom of a loaf pan. Mix sugar and margarine. Stir in eggs until blended.
Add bananas and water, beat 30 seconds. Stir in flour, soda, salt and baking powder until just moistened. Add nuts.
Pour into pan. Bake at 350 for 1 1/4 hours for an 8-inch pan or 55-60 minutes for a 9-inch pan.
What I did differently from the recipe:
I always leave the nuts out. Otherwise, nothing.
What I'll do differently next time:
Same.
Verdict:
Thumbs up! This is my go-to banana bread recipe. The reason it looks sort of warty in the picture is because the bananas were not "bad" enough. When they're too ripe they're much harder to mush all the way. Keep that in mind. It still tastes just great though!
Printable version:
Ingredients:
1 cup sugar
1/3 cup softened margarine
2 eggs
1 1/2 cups mashed banana (about 3)
1/3 cup water
1 2/3 cup flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup chopped pecans
Grease the bottom of a loaf pan. Mix sugar and margarine. Stir in eggs until blended. Add bananas and water, beat 30 seconds. Stir in flour, soda, salt and baking powder until just moistened. Add nuts. Pour into pan. Bake at 350 for 1 1/4 hours for an 8-inch pan or 55-60 minutes for a 9-inch pan.
1 cup sugar
1/3 cup softened margarine
2 eggs
1 1/2 cups mashed banana (about 3)
1/3 cup water
1 2/3 cup flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup chopped pecans
Grease the bottom of a loaf pan. Mix sugar and margarine. Stir in eggs until blended.
Add bananas and water, beat 30 seconds. Stir in flour, soda, salt and baking powder until just moistened. Add nuts.
Pour into pan. Bake at 350 for 1 1/4 hours for an 8-inch pan or 55-60 minutes for a 9-inch pan.
What I did differently from the recipe:
I always leave the nuts out. Otherwise, nothing.
What I'll do differently next time:
Same.
Verdict:
Thumbs up! This is my go-to banana bread recipe. The reason it looks sort of warty in the picture is because the bananas were not "bad" enough. When they're too ripe they're much harder to mush all the way. Keep that in mind. It still tastes just great though!
Printable version:
Ingredients:
1 cup sugar
1/3 cup softened margarine
2 eggs
1 1/2 cups mashed banana (about 3)
1/3 cup water
1 2/3 cup flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup chopped pecans
Grease the bottom of a loaf pan. Mix sugar and margarine. Stir in eggs until blended. Add bananas and water, beat 30 seconds. Stir in flour, soda, salt and baking powder until just moistened. Add nuts. Pour into pan. Bake at 350 for 1 1/4 hours for an 8-inch pan or 55-60 minutes for a 9-inch pan.
Thursday, November 5, 2009
Chocolate Chip Cookies II
Ingredients:
3/4 cup butter, softened
1/4 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla, beating well.
Combine flour, soda and salt; add to butter mixture, mixing well. Stir in chocolate chips.
Drop dough by teaspoonfuls onto ungreased baking sheets. Bake at 375 for 9-11 minutes. Cool cookies slightly on baking sheets, remove to wire racks to cool.
What I did differently from the recipe:
I halved it, but other than that I didn't change anything.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! These are sooo yummy and not too sweet which means me and my sensitive teeth can have several! The thing I loved about these is everything came from the pantry. I had a craving and could make them immediately!
Printable version:
Ingredients:
3/4 cup butter, softened
1/4 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla, beating well.
Combine flour, soda and salt; add to butter mixture, mixing well. Stir in chocolate chips.
Drop dough by teaspoonfuls onto ungreased baking sheets. Bake at 375 for 9-11 minutes. Cool cookies slightly on baking sheets, remove to wire racks to cool.
3/4 cup butter, softened
1/4 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla, beating well.
Combine flour, soda and salt; add to butter mixture, mixing well. Stir in chocolate chips.
Drop dough by teaspoonfuls onto ungreased baking sheets. Bake at 375 for 9-11 minutes. Cool cookies slightly on baking sheets, remove to wire racks to cool.
What I did differently from the recipe:
I halved it, but other than that I didn't change anything.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! These are sooo yummy and not too sweet which means me and my sensitive teeth can have several! The thing I loved about these is everything came from the pantry. I had a craving and could make them immediately!
Printable version:
Ingredients:
3/4 cup butter, softened
1/4 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla, beating well.
Combine flour, soda and salt; add to butter mixture, mixing well. Stir in chocolate chips.
Drop dough by teaspoonfuls onto ungreased baking sheets. Bake at 375 for 9-11 minutes. Cool cookies slightly on baking sheets, remove to wire racks to cool.
Frugal Stain Remover
This recipe blog doesn't have to just be about food, right? This is a frugal stain remover recipe that I got from my mom.
Ingredients:
1 cup powdered Cascade
1 cup Clorox II
Mix Cascade and Clorox II to 5 gallons of the hottest water that will come out of your faucet. Soak the garment overnight and launder as usual.
Mom halves or quarters the recipe as needed. You will need to shell out about $10 in the beginning for these two items but it will last you a very long time!!
Ingredients:
1 cup powdered Cascade
1 cup Clorox II
Mix Cascade and Clorox II to 5 gallons of the hottest water that will come out of your faucet. Soak the garment overnight and launder as usual.
Mom halves or quarters the recipe as needed. You will need to shell out about $10 in the beginning for these two items but it will last you a very long time!!
Da Vinci Pasta Soup
*Note* This is going to be a guessing game type of recipe. I threw the recipe out after I made it! Oops. But it's pretty simple and it's a fun one to mess around with, so go for it!
Ingredients:
chicken broth
pasta
onion, diced
celery, chopped
1 can whole tomatoes, chopped
In a pot over medium heat, cook about a 1/2 cup of onions over some vegetable oil until they are browned. I threw in sugar because I love the flavor of caramelized onions.
Stir in tomatoes (with juice), about 3-4 cups of chicken broth, and bring to a boil. Then let it simmer for about 10 minutes on low.
Add the celery and cook for 5 more minutes. Then add whatever pasta you are using and cook until the pasta is tender, usually about 10 minutes. Serve with Parmesan cheese.
What I did differently from the recipe:
Don't remember, because I threw out the recipe! Oh yeah, I did add Italian seasoning and parsley to give it some "Umph".
What I'll do differently next time:
Nothing.
Verdict:
Thumbs down. It was an okay soup but not one I'll make again. But I only say thumbs down because there wasn't anything very exciting about it. Maybe you can use this recipe as a starter and add something to make it your own!
Ingredients:
chicken broth
pasta
onion, diced
celery, chopped
1 can whole tomatoes, chopped
In a pot over medium heat, cook about a 1/2 cup of onions over some vegetable oil until they are browned. I threw in sugar because I love the flavor of caramelized onions.
Stir in tomatoes (with juice), about 3-4 cups of chicken broth, and bring to a boil. Then let it simmer for about 10 minutes on low.
Add the celery and cook for 5 more minutes. Then add whatever pasta you are using and cook until the pasta is tender, usually about 10 minutes. Serve with Parmesan cheese.
What I did differently from the recipe:Don't remember, because I threw out the recipe! Oh yeah, I did add Italian seasoning and parsley to give it some "Umph".
What I'll do differently next time:
Nothing.
Verdict:
Thumbs down. It was an okay soup but not one I'll make again. But I only say thumbs down because there wasn't anything very exciting about it. Maybe you can use this recipe as a starter and add something to make it your own!
Herbed Potato Chips
Ingredients:
2 medium-sized red potatoes, unpeeled
2 Tbsp minced fresh dill, thyme or rosemary or 2 tsp dried dill weed, thyme or rosemary
1/4 tsp garlic salt
1/8 tsp black pepper
sour cream (optional)
Preheat oven to 450. Spray nonstick baking sheets with cooking spray, set aside. Cut potatoes crosswise into very thin slices, about 1/16 inch thick. Pat dry with paper towels. Arrange slices in single layer on baking sheets, coat with cooking spray.
Bake 10 minutes; turn slices over. Brush with oil. Combine dill, garlic salt and pepper in small bowl; sprinkle evenly onto potato slices. Continue baking 5-10 minutes or until potatoes are golden brown. Cool on baking sheets. Serve with sour cream if you like.
What I did differently from the recipe:
I used a sweet potato because - YUM! I love sweet potato chips. I also left out the dill, only using rosemary, garlic salt and thyme. Otherwise I did it by the book.
What I'll do differently next time:
Use more garlic salt! Yummy!
Verdict:
Thumbs up! Delicious! Great for snacking on and pretty healthy too. I didn't bake mine so long that they were blackened and crumbly. They were so good. I just wish I had put more garlic salt on because that really had a great flavor on these.
Printable version:
Ingredients:
2 medium-sized red potatoes, unpeeled
2 Tbsp minced fresh dill, thyme or rosemary or 2 tsp dried dill weed, thyme or rosemary
1/4 tsp garlic salt
1/8 tsp black pepper
sour cream (optional)
Preheat oven to 450. Spray nonstick baking sheets with cooking spray, set aside.
Cut potatoes crosswise into very thin slices, about 1/16 inch thick. Pat dry with paper towels. Arrange slices in single layer on baking sheets, coat with cooking spray.
Bake 10 minutes; turn slices over. Brush with oil. Combine dill, garlic salt and pepper in small bowl; sprinkle evenly onto potato slices. Continue baking 5-10 minutes or until potatoes are golden brown. Cool on baking sheets. Serve with sour cream if you like.
2 medium-sized red potatoes, unpeeled
2 Tbsp minced fresh dill, thyme or rosemary or 2 tsp dried dill weed, thyme or rosemary
1/4 tsp garlic salt
1/8 tsp black pepper
sour cream (optional)
Preheat oven to 450. Spray nonstick baking sheets with cooking spray, set aside. Cut potatoes crosswise into very thin slices, about 1/16 inch thick. Pat dry with paper towels. Arrange slices in single layer on baking sheets, coat with cooking spray.
Bake 10 minutes; turn slices over. Brush with oil. Combine dill, garlic salt and pepper in small bowl; sprinkle evenly onto potato slices. Continue baking 5-10 minutes or until potatoes are golden brown. Cool on baking sheets. Serve with sour cream if you like.
What I did differently from the recipe:
I used a sweet potato because - YUM! I love sweet potato chips. I also left out the dill, only using rosemary, garlic salt and thyme. Otherwise I did it by the book.
What I'll do differently next time:
Use more garlic salt! Yummy!
Verdict:
Thumbs up! Delicious! Great for snacking on and pretty healthy too. I didn't bake mine so long that they were blackened and crumbly. They were so good. I just wish I had put more garlic salt on because that really had a great flavor on these.
Printable version:
Ingredients:
2 medium-sized red potatoes, unpeeled
2 Tbsp minced fresh dill, thyme or rosemary or 2 tsp dried dill weed, thyme or rosemary
1/4 tsp garlic salt
1/8 tsp black pepper
sour cream (optional)
Preheat oven to 450. Spray nonstick baking sheets with cooking spray, set aside.
Cut potatoes crosswise into very thin slices, about 1/16 inch thick. Pat dry with paper towels. Arrange slices in single layer on baking sheets, coat with cooking spray.
Bake 10 minutes; turn slices over. Brush with oil. Combine dill, garlic salt and pepper in small bowl; sprinkle evenly onto potato slices. Continue baking 5-10 minutes or until potatoes are golden brown. Cool on baking sheets. Serve with sour cream if you like.
Monday, November 2, 2009
Vanilla-Fudge Marble Cake
Ingredients:
3/4 cup butter, softened
2 eggs
2 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
2 tsp vanilla
1 1/4 cups buttermilk
2/3 cup chocolate syrup
1 recipe Semisweet Chocolate Icing (will be at the end of this recipe)
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan. In a medium bowl stir together flour, baking powder, baking soda and salt. Set aside.
In large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs 1 at a time, beating on low 1 minute after each addition and scraping bowl frequently. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Reserve 2 cups batter. Pour remaining batter into prepared pan.
In a small mixing bowl combine chocolate syrup and reserved 2 cups batter. Beat on low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do not mix.
Bake in a 350 oven about 50 minutes or until done. Cool 15 minutes on a wire rack. Remove from pan; cool completely. Drizzle with Semisweet Chocolate Icing.
Semisweet Chocolate Icing:
In a small saucepan, heat 1/2 cup semisweet chocolate pieces, 2 Tbsp butter, 1 Tbsp corn syrup and 1/4 tsp vanilla over low heat, stirring until it melts and is smooth. Use immediately.
What I did differently from the recipe:
Nothing, except I never use an electric mixer, so don't feel like you have to either.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up!! What a delish cake!! I was supposed to make this for our Fall Festival at church - for the cake walk - but I had to dump it out of the pan immediately after it baked or else we were going to be late. You guessed it - part of the cake stuck to the pan, making a delicious, but very ugly cake. We kept it here to nibble on. It is incredibly moist and it's so yummy! Next time I won't be in such a hurry! :)
Printable version:
Ingredients:
3/4 cup butter, softened
2 eggs
2 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
2 tsp vanilla
1 1/4 cups buttermilk
2/3 cup chocolate syrup
1 recipe Semisweet Chocolate Icing (will be at the end of this recipe)
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan. In a medium bowl stir together flour, baking powder, baking soda and salt. Set aside.
In large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs 1 at a time, beating on low 1 minute after each addition and scraping bowl frequently. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Reserve 2 cups batter. Pour remaining batter into prepared pan.
In a small mixing bowl combine chocolate syrup and reserved 2 cups batter. Beat on low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do not mix.
Bake in a 350 oven about 50 minutes or until done. Cool 15 minutes on a wire rack. Remove from pan; cool completely. Drizzle with Semisweet Chocolate Icing.
Semisweet Chocolate Icing:
In a small saucepan, heat 1/2 cup semisweet chocolate pieces, 2 Tbsp butter, 1 Tbsp corn syrup and 1/4 tsp vanilla over low heat, stirring until it melts and is smooth. Use immediately.
3/4 cup butter, softened
2 eggs
2 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
2 tsp vanilla
1 1/4 cups buttermilk
2/3 cup chocolate syrup
1 recipe Semisweet Chocolate Icing (will be at the end of this recipe)
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan. In a medium bowl stir together flour, baking powder, baking soda and salt. Set aside.
In large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs 1 at a time, beating on low 1 minute after each addition and scraping bowl frequently. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Reserve 2 cups batter. Pour remaining batter into prepared pan.
In a small mixing bowl combine chocolate syrup and reserved 2 cups batter. Beat on low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do not mix.
Bake in a 350 oven about 50 minutes or until done. Cool 15 minutes on a wire rack. Remove from pan; cool completely. Drizzle with Semisweet Chocolate Icing.
Semisweet Chocolate Icing:
In a small saucepan, heat 1/2 cup semisweet chocolate pieces, 2 Tbsp butter, 1 Tbsp corn syrup and 1/4 tsp vanilla over low heat, stirring until it melts and is smooth. Use immediately.
What I did differently from the recipe:
Nothing, except I never use an electric mixer, so don't feel like you have to either.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up!! What a delish cake!! I was supposed to make this for our Fall Festival at church - for the cake walk - but I had to dump it out of the pan immediately after it baked or else we were going to be late. You guessed it - part of the cake stuck to the pan, making a delicious, but very ugly cake. We kept it here to nibble on. It is incredibly moist and it's so yummy! Next time I won't be in such a hurry! :)
Printable version:
Ingredients:
3/4 cup butter, softened
2 eggs
2 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
2 tsp vanilla
1 1/4 cups buttermilk
2/3 cup chocolate syrup
1 recipe Semisweet Chocolate Icing (will be at the end of this recipe)
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan. In a medium bowl stir together flour, baking powder, baking soda and salt. Set aside.
In large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs 1 at a time, beating on low 1 minute after each addition and scraping bowl frequently. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Reserve 2 cups batter. Pour remaining batter into prepared pan.
In a small mixing bowl combine chocolate syrup and reserved 2 cups batter. Beat on low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do not mix.
Bake in a 350 oven about 50 minutes or until done. Cool 15 minutes on a wire rack. Remove from pan; cool completely. Drizzle with Semisweet Chocolate Icing.
Semisweet Chocolate Icing:
In a small saucepan, heat 1/2 cup semisweet chocolate pieces, 2 Tbsp butter, 1 Tbsp corn syrup and 1/4 tsp vanilla over low heat, stirring until it melts and is smooth. Use immediately.