I haven't posted on here for a while. But I've actually tried a ton of new recipes that I have loved and have wanted to share. My family's menu is growing and I think they really appreciate that. Now I'm just trying to organize everything. Lately I have been a slacker at cooking but once in a while I get in this mood to try new food and I love it when I do and realize just how much I enjoy cooking and seeing how my family loves it. Hopefully you enjoy some of the recipes too and maybe I can be better at being more consistent with cooking and posting what I cook.
The new recipes I posted below are as follows: Creamy Sausage and Tomato Dip, Oreo Cookie Balls, Banana Banana Bread, Creamy Tomato and Chicken Spaghetti, Crepes, Chicken Rice Casserole, Hamburger Rice Hot-Dish, Teandra's Pizza, and Taco Pie.
Enjoy!
Tuesday, February 8, 2011
Creamy Sausage and Tomato Dip
This is just the right amount of spice for me. Very creamy and has a great flavor. A huge hit at our super bowl party.
Ingredients:
1lb Italian Sausage
1-8 oz package cream cheese
1-14/4 oz can tomatoes w/ green chilis. (I used Rotel)
Directions:
Brown sausage. Drain grease. Add cream cheese and can of tomatoes. It's up to you whether you want to drain can of tomatoes or not. We drained ours and it turned out great. Stir until cheese melts and well incorporated. Serve with tortilla chips. You can also put in small crockpot on warm. Yields about 2 cups of dip.
*I doubled it. I made it all in a skillet and then put in small crockpot to serve and keep warm.
Recipe from Jamie Cooks It Up!
Ingredients:
1lb Italian Sausage
1-8 oz package cream cheese
1-14/4 oz can tomatoes w/ green chilis. (I used Rotel)
Directions:
Brown sausage. Drain grease. Add cream cheese and can of tomatoes. It's up to you whether you want to drain can of tomatoes or not. We drained ours and it turned out great. Stir until cheese melts and well incorporated. Serve with tortilla chips. You can also put in small crockpot on warm. Yields about 2 cups of dip.
*I doubled it. I made it all in a skillet and then put in small crockpot to serve and keep warm.
Recipe from Jamie Cooks It Up!
Oreo Cookie Balls
I made these for the super bowl party at my parent's house and they were gone by the end of the game. These are very delicious and rich and perfect for any get-together.
Ingredients:
1 regular pkg oreos (3 rows of cookies)
1-8oz pkg cream cheese
4 oz white almond bark or a bag of white chocolate chips (I used white chocolate chips and they turned out great. But make sure you get a high quality chocolate chip)
Directions:
Add oreos to food processor and blend until fine. Add cream cheese to oreo crumbs and blend until dough-like. Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes. Melt almond bark or chocolate chips in microwave making sure not to burn it. I melted my chocolate chips in a glass bowl on 50% power in 40 second intervals until it was all creamy and melted. If you have almond bark it should have how to melt it on the package. Dip chilled balls in melted chocolate using fork or toothpick so chocolate can drip off. Set on wax paper and let set approx. 30 minutes. If using sprinkles do so right away before chocolate sets. Once set I put the balls in mini cupcake liners to serve. These are best when chilled.
*I had a hard time covering the whole ball in chocolate at first but it got better as I practiced.
Recipe from Just a Pinch
Ingredients:
1 regular pkg oreos (3 rows of cookies)
1-8oz pkg cream cheese
4 oz white almond bark or a bag of white chocolate chips (I used white chocolate chips and they turned out great. But make sure you get a high quality chocolate chip)
Directions:
Add oreos to food processor and blend until fine. Add cream cheese to oreo crumbs and blend until dough-like. Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes. Melt almond bark or chocolate chips in microwave making sure not to burn it. I melted my chocolate chips in a glass bowl on 50% power in 40 second intervals until it was all creamy and melted. If you have almond bark it should have how to melt it on the package. Dip chilled balls in melted chocolate using fork or toothpick so chocolate can drip off. Set on wax paper and let set approx. 30 minutes. If using sprinkles do so right away before chocolate sets. Once set I put the balls in mini cupcake liners to serve. These are best when chilled.
*I had a hard time covering the whole ball in chocolate at first but it got better as I practiced.
Recipe from Just a Pinch
Banana Banana Bread
I just think this recipe is delicious.
Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cup mashed overripe bananas (about 6 bananas)
Directions:
Preheat over to 350 degrees. Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated over for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn onto a wire rack.
Recipe from allrecipes.com. All recipes I have gotten from there have been a success.
Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cup mashed overripe bananas (about 6 bananas)
Directions:
Preheat over to 350 degrees. Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated over for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn onto a wire rack.
Recipe from allrecipes.com. All recipes I have gotten from there have been a success.
Creamy Tomato and Chicken Spaghetti
I'm trying to get a good menu for our family. There have been several recipes that I have tried and they just haven't turned out very well. I consider myself a good cook. I follow directions and will try new things and improvise but for some reason some recipes just aren't good-at all. This one is very family friendly and again my daughter enjoyed it. The whole reason of wanting to expand our menu was my daughter. My husband and I could eat cereal every night and be happy with it. But I think he is grateful that I am trying new recipes. My husband is kind of picky too at times but he also really liked this one.
Ingredients:
1/2lb spaghetti, uncooked
2 cups frozen stir-fry veggies
1 TB oil
1 lb boneless skinless chicken breasts, cut into strips
1 can (14.5oz) diced tomatoes, undrained
1/4 c zesty italian dressing (i used Kraft brand)
1/2 cup (1/2 of 8 oz box) cream cheese
1/4 cup grated parmesan cheese
Directions:
Cook spaghetti in large saucepan as directed on package, adding stir-fry veggies to the boiling water for the last 3 min.
Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium heat 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.
Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan.
Recipe from Kraft Foods. I love this place, it has great recipes and a recipe box where you can store your favorite ones.
Ingredients:
1/2lb spaghetti, uncooked
2 cups frozen stir-fry veggies
1 TB oil
1 lb boneless skinless chicken breasts, cut into strips
1 can (14.5oz) diced tomatoes, undrained
1/4 c zesty italian dressing (i used Kraft brand)
1/2 cup (1/2 of 8 oz box) cream cheese
1/4 cup grated parmesan cheese
Directions:
Cook spaghetti in large saucepan as directed on package, adding stir-fry veggies to the boiling water for the last 3 min.
Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium heat 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.
Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan.
Recipe from Kraft Foods. I love this place, it has great recipes and a recipe box where you can store your favorite ones.
Crepes
My daughter LOVES these. I have to be careful because they are very addicting. I had never made crepes before and this was very easy and very good.
Ingredients:
1 large egg
1/4 c flour
1/4 c milk
1/4 tsp vanilla
pinch of salt
1 tsp sugar
1/4 stick of butter (the real stuff)
-these represent the approx. proportions, you can always experiement to taste and multiply for more servings, this is for about 3-4 crepes or 1-2 servings.
Directions:
Mix all ingredients together so that there are no clumps in the batter. A whisk helps. The batter should be the consistency of a thick beverage like egg nog. Heat a frying pan on the oven at medium heat and rub some butter on the bottom so the crepes don't stick. Remove excess butter in pan with a paper towel. Too much butter will ruin crepes. Put about 1/4 cup of batter in the pan and spread around by rotating the pan (crepes need to be very thin, don't put too much batter in or you will end up with pancakes). Wait approx. 30 seconds then flip carefully with a large spatula, wait another minute or so and you have made your first crepe. Spread on toppings: nutella, chocolate, cream, fruit, coconut, etc. Wrap up like a burrito and ENJOY!
Thank you to my friend Levi, my daughter really enjoys these!
Ingredients:
1 large egg
1/4 c flour
1/4 c milk
1/4 tsp vanilla
pinch of salt
1 tsp sugar
1/4 stick of butter (the real stuff)
-these represent the approx. proportions, you can always experiement to taste and multiply for more servings, this is for about 3-4 crepes or 1-2 servings.
Directions:
Mix all ingredients together so that there are no clumps in the batter. A whisk helps. The batter should be the consistency of a thick beverage like egg nog. Heat a frying pan on the oven at medium heat and rub some butter on the bottom so the crepes don't stick. Remove excess butter in pan with a paper towel. Too much butter will ruin crepes. Put about 1/4 cup of batter in the pan and spread around by rotating the pan (crepes need to be very thin, don't put too much batter in or you will end up with pancakes). Wait approx. 30 seconds then flip carefully with a large spatula, wait another minute or so and you have made your first crepe. Spread on toppings: nutella, chocolate, cream, fruit, coconut, etc. Wrap up like a burrito and ENJOY!
Thank you to my friend Levi, my daughter really enjoys these!
Chicken Rice Casserole
Another recipe from my friend Audra. And again we enjoyed this, including my 2 year old.
This recipe makes in a 9 x 13 casserole pan.
Ingredients:
2 cans cream of chicken soup
2 2/3 cups of water
1 1/2 cups uncooked white rice
1 tsp onion powder
1/2 tsp ground black pepper
4 skinless boneless chicken breast halves
1/3 cups of shredded cheese (depending on how cheesy you want it.
Directions:
Mix everything in the baking dish except for the cheese and chicken. After that's mixed well, take the chicken and cut it up into bite size pieces and top the mix in the dish with the chicken. Bake at 375 degrees for about 45 minutes. Once your chicken is cooked and your rice is tender pull it out and top it with the cheese (however much or little you want) and then put it back in the oven and bake until the cheese is melted and you are all done.
This recipe makes in a 9 x 13 casserole pan.
Ingredients:
2 cans cream of chicken soup
2 2/3 cups of water
1 1/2 cups uncooked white rice
1 tsp onion powder
1/2 tsp ground black pepper
4 skinless boneless chicken breast halves
1/3 cups of shredded cheese (depending on how cheesy you want it.
Directions:
Mix everything in the baking dish except for the cheese and chicken. After that's mixed well, take the chicken and cut it up into bite size pieces and top the mix in the dish with the chicken. Bake at 375 degrees for about 45 minutes. Once your chicken is cooked and your rice is tender pull it out and top it with the cheese (however much or little you want) and then put it back in the oven and bake until the cheese is melted and you are all done.
Hamburger Rice Hot-Dish
I got this from a friend and it actually was a success with my 2 year old. I hold on to those recipes. I changed the recipe up a little. It wasn't a strict recipe to begin with. But it's a good dish for a family.
Ingredients:
1 lb ground beef or ground turkey
dehydrated onion or 1/4-1/2 an onion
1 can cream of chicken soup
1/4 c soy sauce
1 cup of rice
2 1/2 cups water
2-3 TB sour cream (optional-this is what I added for ours)
Directions:
Brown meat in large skillet. Season with a little salt and pepper and onion. Then add the can of cream of chicken soup. Add sour cream now if you wish. Next you add the rice and water. Then add the soy sauce and bring it all to a boil. Reduce it to a simmer and cover. Let it simmer until rice is tender. It's usually between 20-25 minutes. You can add more water if the rice needs it. You can also add or take away the soy sauce depending on how well your family likes it.
Thank you Audra for the recipe!
Ingredients:
1 lb ground beef or ground turkey
dehydrated onion or 1/4-1/2 an onion
1 can cream of chicken soup
1/4 c soy sauce
1 cup of rice
2 1/2 cups water
2-3 TB sour cream (optional-this is what I added for ours)
Directions:
Brown meat in large skillet. Season with a little salt and pepper and onion. Then add the can of cream of chicken soup. Add sour cream now if you wish. Next you add the rice and water. Then add the soy sauce and bring it all to a boil. Reduce it to a simmer and cover. Let it simmer until rice is tender. It's usually between 20-25 minutes. You can add more water if the rice needs it. You can also add or take away the soy sauce depending on how well your family likes it.
Thank you Audra for the recipe!
Teandra's Pizza
This recipe comes from my wonderful and talented sister-in-law Teandra. She is an amazing chef and this is a very very yummy recipe. The only thing you really need to get right on this is the dough. It's great because it doesn't have to rise.
Dough Ingredients:
1 c warm water
1 T yeast
1 tsp sugar
1/4 c olive oil
1 tsp salt
2 1/4 - 2 1/2 c flour
Dough Directions: Mix the water and yeast and sugar, let sit until frothy. Add the other ingredients and mix/knead a bit until smooth. Spread on the pizza pan and top as you wish. Bake 400-450 degrees in oven until browned on the bottom.
Thoughts from Teandra: When I start making the pizza dough, I will pre-heat the oven and put the stone/pan into the over to pre-heat as well. I then take the HOT stone/pan out and put the dough on it, careful not to burn myself. Pre-heating the stone/pan will make the bottom crispy and starts the cooking process.
I dice up an onion really fine, and take some minced garlic (jar from fridge generally) and sprinkle that directly on the dough, then I sprinkle some pizza spices on: basil and oregano. Then I put the sauce on (little can of tomato sauce). I like to put the spices on the bottom since I think it helps the flavor get captured better. Then I put the cheese on and top with any ingredients we want. Ingredient Ideas: crumbled bacon, sausage, pepperoni, green peppers, onions, olives, mushrooms, tomatoes and parmesan cheese.
My thoughts on this: Really you can put any ingredients you want on. Once we loaded it with veggies another time we kept it simple with cheese and pepperoni (our daughter likes it better that way usually). But what we LOVE is putting the chopped onion, garlic and spices on before the sauce. The dough truly does capture the flavor. As you make it you'll find what you like and what you don't. For example: we definitely use onion it every time but we never end up putting a whole onion on-usually because of my husband's taste buds. We love pizza on Friday or Saturday night and this has saved us a lot of money.
Dough Ingredients:
1 c warm water
1 T yeast
1 tsp sugar
1/4 c olive oil
1 tsp salt
2 1/4 - 2 1/2 c flour
Dough Directions: Mix the water and yeast and sugar, let sit until frothy. Add the other ingredients and mix/knead a bit until smooth. Spread on the pizza pan and top as you wish. Bake 400-450 degrees in oven until browned on the bottom.
Thoughts from Teandra: When I start making the pizza dough, I will pre-heat the oven and put the stone/pan into the over to pre-heat as well. I then take the HOT stone/pan out and put the dough on it, careful not to burn myself. Pre-heating the stone/pan will make the bottom crispy and starts the cooking process.
I dice up an onion really fine, and take some minced garlic (jar from fridge generally) and sprinkle that directly on the dough, then I sprinkle some pizza spices on: basil and oregano. Then I put the sauce on (little can of tomato sauce). I like to put the spices on the bottom since I think it helps the flavor get captured better. Then I put the cheese on and top with any ingredients we want. Ingredient Ideas: crumbled bacon, sausage, pepperoni, green peppers, onions, olives, mushrooms, tomatoes and parmesan cheese.
My thoughts on this: Really you can put any ingredients you want on. Once we loaded it with veggies another time we kept it simple with cheese and pepperoni (our daughter likes it better that way usually). But what we LOVE is putting the chopped onion, garlic and spices on before the sauce. The dough truly does capture the flavor. As you make it you'll find what you like and what you don't. For example: we definitely use onion it every time but we never end up putting a whole onion on-usually because of my husband's taste buds. We love pizza on Friday or Saturday night and this has saved us a lot of money.
Taco Pie
We made this recipe at a relief society activity because you can freeze it. It was pretty good and my husband enjoyed it. It could use some fresh tomatoes or avocados or sour cream once it comes out of the oven.
Ingredients:
1lb ground beef or ground turkey
1 onion, chopped
1 package taco seasoning
1- 4oz can sliced black olives
1- 8oz can tomato sauce
2 cups shredded cheddar cheese, divided
1 tube refrigerator crescent rolls
1 cup refried beans
1- 10 1/2 oz package corn chips, crushed
1 cup sour cream
Directions:
Brown ground beef with onion. Add taco seasoning, olives and tomato sauce. Flatten crescent roll dough and press onto bottom of foil baking pan. Heat refried beans and mix with 2 tablespoons of water to make spreadable. Spread over crust. Top with 1 cup of the cheese. Cover crust with half of the crushed corn chips. Spoon meat mixture over corn chips. Cover with sour cream. Sprinkle with remaining 1 cup of cheese. Top with remaining corn chips. Cover with heavy foil. Label and freeze.
to serve: Thaw overnight. Bake uncovered 45 minutes at 375 degrees. If frozen bake 3 hours.
When we got this recipe they told us that it was for two meals. You could probably use it for one because when we made it, it was a little thin.
Ingredients:
1lb ground beef or ground turkey
1 onion, chopped
1 package taco seasoning
1- 4oz can sliced black olives
1- 8oz can tomato sauce
2 cups shredded cheddar cheese, divided
1 tube refrigerator crescent rolls
1 cup refried beans
1- 10 1/2 oz package corn chips, crushed
1 cup sour cream
Directions:
Brown ground beef with onion. Add taco seasoning, olives and tomato sauce. Flatten crescent roll dough and press onto bottom of foil baking pan. Heat refried beans and mix with 2 tablespoons of water to make spreadable. Spread over crust. Top with 1 cup of the cheese. Cover crust with half of the crushed corn chips. Spoon meat mixture over corn chips. Cover with sour cream. Sprinkle with remaining 1 cup of cheese. Top with remaining corn chips. Cover with heavy foil. Label and freeze.
to serve: Thaw overnight. Bake uncovered 45 minutes at 375 degrees. If frozen bake 3 hours.
When we got this recipe they told us that it was for two meals. You could probably use it for one because when we made it, it was a little thin.
Tuesday, November 16, 2010
Apricot Nut Bread
This is a "I need something sweet but don't want to feel guilty" kind of recipe. It's good for you and it's filling. And my daughter loves it! That's a rare thing. I have a book called The Green Diet and the author has a website: mygreendiet.com. The book and website have a variety of vegetarian/vegan recipes that taste wonderful. I can't tell you that I eat this way all the time but I do believe in the benefit this kind of diet has on your health. I wish I ate this way more often cause I can tell you from personal experience that I feel great when I do. Enjoy!
Apricot Nut Bread
Apricot Nut Bread
Ingredients:
- 1 cup apple juice
- ½ cup all-fruit apricot spread or apricot jam
- 2/3 cup chopped dried apricots
- ½ cup oat bran
- 1/3 cup canola oil
- 2 ripe bananas, mashed
- 2 Tbs honey
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ cup chopped walnuts
Method:
1. Preheat oven to 350° F.
2. Bring the apple juice to a boil in a small saucepan. Remove from heat and add the apricot spread, apricots, and oat bran, let stand for 5 minutes.
3. Meanwhile, combine the oil, bananas, and honey in a large mixing bowl; whisk well. Add apricot mixture. Add the dry ingredients to the banana-apricot mixture, stirring just until moist.
4. Spoon the batter into a greased loaf pan. Back for 55-65 minutes or until pick inserted into the center comes out clean. Cool and enjoy.
Monday, October 18, 2010
Easy Pumpkin Chocolate Chip Cookies
I love this recipe! My family loves it, it's fun to make around this time of year and it's just so easy.
1 large can of pumpkin (the stuff you buy for pumpkin pie)
2 boxes of spice cake mix
1-2 bags of chocolate chips (I like to use 2 bags and semi-sweet)
Combine all ingredients. Scoop into balls (as best you can) onto a lightly greased baking sheet. The dough is easier to make into balls when it's been in the refrigerator for a while. Bake at 350 degrees for 8-15 minutes (depending on your oven-just keep an eye on them). They are done when the bottoms of the cookie are a darker brown. This makes a lot, like 6 dozen or more.
Daughter rating= 5 (Loved it!)
1 large can of pumpkin (the stuff you buy for pumpkin pie)
2 boxes of spice cake mix
1-2 bags of chocolate chips (I like to use 2 bags and semi-sweet)
Combine all ingredients. Scoop into balls (as best you can) onto a lightly greased baking sheet. The dough is easier to make into balls when it's been in the refrigerator for a while. Bake at 350 degrees for 8-15 minutes (depending on your oven-just keep an eye on them). They are done when the bottoms of the cookie are a darker brown. This makes a lot, like 6 dozen or more.
Daughter rating= 5 (Loved it!)
Thursday, September 16, 2010
long time
It's been a while since I've updated this blog. I love new recipes but when I'm trying to find new ones and making them I tend to lose track of my health and weight and forget about eating healthy. Because of this I've once again started the 'eat to live' diet (also known as the Dr. Fuhrman diet). Last weekend we had a little bit of a scare with my blood pressure being WAY too high. I've always had this problem but it wasn't until I got pregnant with my daughter that I realized it was an issue. Since then I've struggled with it. If I don't eat healthy my blood pressure is high. It's as simple as that. I can no longer pretend to not be aware of this and need to make changes. I love food and love when it tastes good. So right now I'm in search of recipes that are vegetarian or vegan that taste good. I won't continue to eat healthy unless I find food that is enjoyable to eat. I have found that the eat to live diet is the quickest way for me to get my blood pressure down so this is one of the reasons for choosing it. I feel good about it though and have a better attitude this time around. So if anyone is reading this and has some recipes to share I would really appreciate it. When I find good recipes that are worth posting than I will share them also. Thanks!
Sunday, April 11, 2010
Mmmm, mmmm good recipes etc.
I'm sorry to those that check this blog. I haven't been very good at posting the new recipes I have been trying. But the 4 posts before this were 4 great new recipes that I loved and hope you will too! If you try them I would love to know what you think! I know there have been a couple of you that have sent me some recipes that I haven't tried yet. I haven't forgotten and I still want to try them. So keep them coming and send them to lindsey_pfeil@yahoo.com. I'm also starting to rate the recipe to how my daughter liked it. She's very picky and I'm trying to do new things. She's about 18 months old. We'll see how it goes. Here's how I'm going to rate them. They're not professional sounding at all, but describe my daughter's eating habits very well. She's a number 2 most of the time.
1-Didn't touch it
2- Tried a little but spit it out
3- Tried a little and swallowed a little
4- Liked it!
5- Loved it!
1-Didn't touch it
2- Tried a little but spit it out
3- Tried a little and swallowed a little
4- Liked it!
5- Loved it!
Cinnamon Apple French Toast Bake
Having my husband wake up to the smell of this wonderful breakfast dish was such a treat for me. That is one of the reasons I enjoy cooking new things. This reminded me of a type of cobbler that can be cooked in a dutch oven or a breakfast you would have on Christmas or Easter morning. Mmmm, it was good.
Daughter rating: 4- Liked it!
Daughter rating: 4- Liked it!
Cinnamon Apple French Toast Bake
Ingredients:
- 1 loaf (1lb) Cinnamon Bread - cut into cubes (I used Apple Friter Bread I found at Walmart. Leave the bread out for a little while to dry before putting in the pan. It will soak up the egg mixture better)
- 1-21 oz. can Apple Pie Filling
- 4 oz. Cream Cheese - cut into cubes (I used about 6 oz.)
- 5 Eggs
- 1 ¼ cup Half&Half
- 2 T. Maple Syrup
- ½ t Cinnamon
- Maple Syrup
Method:
Grease one 9-inch deep dish pie pan. (I used a large 9 x 9 baking dish and it worked great)
Divide cinnamon bread cubes in half. Place half of the cubes in the bottom of the pie pan.
Spread apple pie filling over bottom layer of bread cubes. (I ran a knife through the larger pieces of apple, while they were still in the can, so that the apple would be in small pieces in the dish)
Sprinkle cream cheese cubes over apple pie filling and top with remaining bread cubes.
In a small bowl mix eggs, half & half, maple syrup and cinnamon; pour over bread. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Remove covering and bake uncovered at 350 degrees for 40-45 minutes (until golden brown).
Allow to sit for 15 minutes before serving.
Slice, drizzle each serving with maple syrup and ENJOY! (my husband and I had it without syrup and it was still good.)
Again, thank you Studio 5 for the delicious recipe!
Hot Corn Dip
My family loved this dip. This is a good one to serve at get togethers as well. It is the perfect blend of mild and spicy flavors and it's very filling. It could also be served up as a salad or maybe a main dish. Sorry, I never take pictures of the new food I make. They don't look that amazing but they always taste delicious!
Daughter rating: 1-Didn't touch it
(I made this dip twice. The second time I did it I used one large can of chicken and that tasted good as well)
Daughter rating: 1-Didn't touch it
(I made this dip twice. The second time I did it I used one large can of chicken and that tasted good as well)
Hot Corn Dip
Ingredients:
- 1 teaspoon olive oil
- 3-4 ears of fresh corn on the cob (can use frozen if it is out of season. It's about 3-4 cups of frozen corn)
- 1 red bell pepper, diced
- 1 small can of white hominy (drained)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup sour cream
- 1 pepper in adobe sauce, chopped
- 1 small can of olives, sliced
- 1 cup imitation crab pieces
- 1 tablespoon fresh cilantro, rough chopped
- 1 cup cheddar cheese, shredded, divided
- ¼ cup mayonnaise
Method:
Slice the kernels off the cob. Drizzle olive oil in a large pan and fry the corn until golden brown. Add pepper, hominy, onions, garlic and sauté until onions are translucent. Season the vegetables with salt & pepper. In a large bowl mix, sour cream, mayonnaise, adobe pepper, olives, crab, cilantro and ½ of the cheese. Add vegetables to the sour cream mixture, pour in to baking dish, and top with rest of cheese. Bake in a 350-degree oven for 20-25 minutes until the cheese melts and starts to brown. Enjoy with tortilla chips.
Pantry-Friendly Mexican Cooking by LeAnn Bird
www.pantryfriendlycooking.com
Another great recipe from Studio 5. Thank you!
Bowtie Chicken Salad
Another great recipe from Studio 5. This is a great get together salad.
Daughter rating: 2- Tried a little but spit it out
Bowtie Chicken Salad
Daughter rating: 2- Tried a little but spit it out
Bowtie Chicken Salad
Ingredients:
- 10oz. Bowtie pasta, boiled until tender
- 3 large chicken breasts, boiled till cooked, cut into bite size pieces.
- 2 cans mandarin oranges, drained
- 1 cups water chestnuts, drained
- 1/4 cup parsley, finely chopped
- 1/2 bunch green onions, chopped
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- ½ cup honey roasted peanuts
- 5-10oz. spinach (add spinach before serving)
- Dressing
- 1/2cup oil
- 1/4 tsp salt
- 4 tablespoons sugar
- 1/3 cup white wine vinegar
- 1/2 cup teriyaki sauce
- 1/2 teaspoon pepper
Method:
Whisk all dressing ingredients together
Combine all ingredients except spinach. Place overnight in refrigerator in zip-lock bag.
Before serving: Mix together zip-lock bag ingredients and spinach...serve.
Avocado Egg Rolls with Dipping Sauce
I've come to realize I really love trying new recipes. This is a great way of keeping track of all the new things I try and like or not like. These Avocado Egg Rolls I LOVED. My husband not so much. He's a much bigger fan of subtler tastes. I got this recipe from Studio 5 Recipes. Yummy!
Daughter rating: None. We ate this when she was in bed.
Daughter rating: None. We ate this when she was in bed.
Avocado Egg Rolls with Dipping Sauce
Ingredients:
- 2 large avocados, peeled, pitted, & diced
- 4 tablespoons sun-dried tomatoes packed in oil, chopped
- 2 tablespoon minced red onion
- 1 teaspoon fresh cilantro, chopped
- ¼ t. salt
- 6 egg roll wraps
Method:
Gently stir together avocado, tomatoes, onion, cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up over the filling.
Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wrappers.
Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on paper towels.
Slice egg rolls diagonally across middle and serve with prepared dipping sauce.
Honey Cilantro Dipping Sauce
Ingredients:
- 3-4 teaspoons white vinegar
- 1 teaspoon balsamic vinegar
- 1/2 cup honey
- 1/2 cup chopped cashews
- 2/3 cup fresh cilantro
- 2 garlic cloves
- 2 green onions
- 1 tablespoon granulated sugar
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1/4 cup olive oil
Method:
To make dipping sauce, use a blender or food processor to puree all listed ingredients except olive oil. Blend until well pureed. Then stream in olive oil. Refrigerate until ready to use.
My tip/addition: I added about 4 tablespoons of crumbled bacon to the egg roll mix and I loved it. I'm sure it would be awesome with even more.
My tip/addition: I added about 4 tablespoons of crumbled bacon to the egg roll mix and I loved it. I'm sure it would be awesome with even more.
Tuesday, February 16, 2010
Fortune Cookies
I made homemade fortune cookies! Sometimes I see these new recipes or new craft projects and decide I want to try it. Then I get way in over my head. That's what happened with the fortune cookies. After I was finished I'm glad I did them but they were a longer process than I thought and not good to do on a Thursday night, wanting to have them ALL ready Friday morning. The pictures didn't turn out the greatest but you can get the idea. One day I'll put pictures up of each step, because I think that's useful when making these for the first time. I even put little fortunes in each of them, dipped them in chocolate, and put different sprinkles on them. They're not your average fortune cookies. They are sweeter and taste pretty good. They were fun though and Michael took them to work with him on Friday (to celebrate Valentines day since it was on a Sunday). They were a big hit there and I'm glad everyone enjoyed them.
Fortune Cookies
1. Write fortunes on pieces of paper that are 3 1/2 inches long and not more than ½" inch wide. Preheat oven to 300 degrees Fahrenheit. Spray two or three 9-X-13 inch baking sheets.
Fortune Cookies
Ingredients:
- 2 large egg whites
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3 tablespoons vegetable oil
- 3 teaspoons water
- ½ cup all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- ½ cup granulated sugar
- Optional: food coloring or chocolate
- Pam spray
Method:
1. Write fortunes on pieces of paper that are 3 1/2 inches long and not more than ½" inch wide. Preheat oven to 300 degrees Fahrenheit. Spray two or three 9-X-13 inch baking sheets.
2. 2. In a mixing bowl, on medium speed beat the egg white, extracts, water and vegetable oil until frothy, but not stiff.
3. Sift the flour, cornstarch, salt and sugar into a separate bowl.
4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should be thin enough so that it pours off of a spoon, but not too thick that it won't spread easily with the back of the spoon.
Optional: if you want to color the cookies, add the food coloring at this point, stirring it into the batter. Start with just a little bit, as it doesn't take much to change the color. You can also add a few tsps of melted semi-sweet chocolate at the point. Beat well. You can also divide the batter and try a few different things with it.
5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Some recipes call for you to tilt the cookie sheet to spread the batter, but I like to use the back of a round Tablespoon to spread it out a bit.
6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes). If you take them out and they are not coming off easily you can put them back in the oven for a few minutes.
7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of a muffin tin so that it keeps its shape. Continue with the rest of the cookies.
To begin with bake only one cookie, then move on to 2, 3 and 4. I don't like doing more than 4, as any more and by the time I get to them they have cooled down and will crack with folding.
These cookies will be hot when you take them out and handle them. Clean, white cotton gloves can be used to avoid injury.
What I did: I dipped mine in different kinds of chocolate when the fortune cookies all cooled off. Then right after dipping them I put sprinkles on them. I put the fortune cookies in the refrigerator to harden and cool.
Click here if you want a video on how to do them.
Before being dipped in chocolate
In the refrigerator cooling
Different sprinkles
Wednesday, January 20, 2010
Lasagna
So last night I made Lasagna for the first time. And I have to tell you it turned out really good and my husband and daughter loved it. Which is saying something because she has been so picky lately. Again I got this recipe from The Essential Mormon Cookbook.
Lasagna
Ingredients
1/2 lb lasagna noodles (9 noodles)
1 1/2 lbs ground beef
3 cloves garlic, minced
1/4 tsp pepper
1 (1-pound, 12-ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 (3 ounce) package spaghetti sauce mix
2 cups ricotta or cottage cheese
2 cups mozzarella cheese, grated
Directions
Cook lasagna noodles as directed on package. Pour off water. Place each noodle carefully on waxed paper to prevent sticking together. Brown ground beef. Add minced garlic and pepper to ground beef. Cook and stir for about 2 minutes. Stir in crushed tomatoes, tomato sauce, and spaghetti sauce mix. Simmer about 15 minutes. Remove from heat. Set aside 1 cup meat sauce and 1/2 cup grated mozzarella for later use.
Grease a 9 x 13-inch pan. Layer one cup meat sauce mixture on bottom of pan. Layer 3 noodles over meat sauce mixture to cover. Layer 1/2 cup cottage cheese, followed by 1/2 cup grated mozzarella cheese, over that. Repeat layers a total of three times, ending with the reserved 1 cup meat sauce and 1/2 cup reserved grated mozzarella cheese. Bake at 350 degrees F for about 30 minutes. Remove from oven and let stand 10 minutes before serving. Makes 10-12 servings.
My tips
I would have been more generous with the meat sauce, cottage cheese and mozzarella cheese. It still turned out good but next time I'll be adding a little more of everything so nothing dries out.
Lasagna
Ingredients
1/2 lb lasagna noodles (9 noodles)
1 1/2 lbs ground beef
3 cloves garlic, minced
1/4 tsp pepper
1 (1-pound, 12-ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 (3 ounce) package spaghetti sauce mix
2 cups ricotta or cottage cheese
2 cups mozzarella cheese, grated
Directions
Cook lasagna noodles as directed on package. Pour off water. Place each noodle carefully on waxed paper to prevent sticking together. Brown ground beef. Add minced garlic and pepper to ground beef. Cook and stir for about 2 minutes. Stir in crushed tomatoes, tomato sauce, and spaghetti sauce mix. Simmer about 15 minutes. Remove from heat. Set aside 1 cup meat sauce and 1/2 cup grated mozzarella for later use.
Grease a 9 x 13-inch pan. Layer one cup meat sauce mixture on bottom of pan. Layer 3 noodles over meat sauce mixture to cover. Layer 1/2 cup cottage cheese, followed by 1/2 cup grated mozzarella cheese, over that. Repeat layers a total of three times, ending with the reserved 1 cup meat sauce and 1/2 cup reserved grated mozzarella cheese. Bake at 350 degrees F for about 30 minutes. Remove from oven and let stand 10 minutes before serving. Makes 10-12 servings.
My tips
I would have been more generous with the meat sauce, cottage cheese and mozzarella cheese. It still turned out good but next time I'll be adding a little more of everything so nothing dries out.
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