Tuesday, September 30, 2008
Thursday, September 25, 2008
2 c luke warm water
4 T sugar
2 T dry yeast
2 t salt
2 T melted butter
2/3 c scalded milk
4 1/2 - 5 1/2 c flour
Mix water, yeast and sugar together. Let stand 10 min. Add salt, butter and milk. Add flour 1/2 cup at a time until dough forms a ball. Knead for 5 min., cover and let rise for 30 min. Knead again and separate into 2 loaf pans. Let rise for about 30 min. more and bake at 350 degrees for 30 min.
1 ½ cup water
1 ½ tsp salt
1 Tb sugar
2 Tb olive oil
4 ¼ cup white flour
2 tsp yeast
Stir salt, sugar and yeast into water and let sit about 5-8 min until it's a bit bubbly. Put flour in a bowl (I use my kitchen aid). Add olive oil to yeast mixture and add all at once to flour. Mix with dough hook or wooden spoon until it all comes together. Put on floured surface and kneed until smooth. Put in a lightly greased bowl, cover and let rise for about an hour or until about double in size. Punch down and spread out on pizza pans. It makes 2-3 pizzas depending on how thick you like your crust. I like to make sure there is cheese on the crust, so you get that great bubbly, crunchy, cheesy crust. I'll post a photo the next time I make it.
Wednesday, September 24, 2008
1 can of frozen biscuit dough (such as Pillsbury Grands)
8 large marshmallows
8 milk chocolate squares
Cinnamon and sugar to taste
2 10-inch by 10-inch squares of aluminum foil
Makes 8 cream puffs.
Sprinkle a plate with a dusting of cinnamon and sugar.
To make each cream puff, open the biscuit roll and pull off one biscuit. Open it up and stuff a marshmallow and one chocolate square inside. Close the biscuit so you can't see the marshmallow. Roll the biscuit dough in the cinnamon and sugar.
On each square of aluminum foil, place four of the stuffed biscuits; bring the sides of the foil around the biscuits, leaving a small space for ventilation.
Place the foil packets over the campfire for about 10 minutes, until dough is golden brown and marshmallow is melted.
And now for my real entry....it's delicious but I have to admit I love making it cause you get to crumble cake with your hands :D Yes. I'm still five.
1 box mix chocolate cake
2 boxes chocolate instant pudding
1 tub whipped topping
2 Skor bars, or Heath bars, or whatever toffee bars you can get your hands on
Make cake and pudding ahead of time. In trifle dish or glass bowl layer crumbled cake, pudding, whipped topping and crushed Skor bar. Repeat 2-3 times, ending w/ whipped topping and Skor bar. Viola!
1 9" round cake (just one layer)
2 pints icecream
2 t cornstarch
2 t water
5 egg whites
1/2 t cream of tartar
1 t vanilla egg whites
2/3 cup sugar
1. In advance, bake cake of your choosing in 9" round pans. I actually use a glass pie plate b/c it leaves room for a better meringue igloo.
2. Preheat oven to 400 degrees.
3. Dissolve cornstarch into the water in small saucepan over medium heat (about 3 min). Remove from heat and let cool 5 min. While cooling, beat egg whites and cream of tartar until foamy. Then beat in your cornstarch mixture. Then the vanilla. Beat until egg whites start holding soft peaks and start adding sugar 1/3 cup at a time until egg whites are glossy and have tripled in volume.
4. Scoop ice-cream onto cake in a rounded mound.
5. Smother it all in meringue. Seriously, smother it! It works out best if the meringue is evenly distributed and covering all the edges of the cake.
6. Bake for 5-10 min or until meringue has browned. Enjoy!
This is one of my favorite desserts and I like it so much because it's just different but so addicting. The rice doesn't come out quite as sticky as the kind you'd get in a Thai restaurant but it's still just as good and satisfying!
1/2 cup jasmine rice or other sweet asian rice
1 (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich)
1/2 cup sugar
1 mango, sliced
1.) Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
2.) It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
3.) Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
4.) Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
5.) Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and pour some of the sauce over the whole thing. You can top it with a few sesame seeds.
Tuesday, September 23, 2008
so funny. so jamie's all time favorite dessert happens to be almost the exact same as my favorite dessert! which makes me so happy. so no i don't expect you to make hers and mine (since they are practically the same) but i had to add my version on here too. mine just has no bananas and chocolate pudding instead of vanilla. my mom makes this every year for holidays and it's our family favorite! i could eat a whole pan to myself.
Sunday, September 21, 2008
OK ladies I have been slacking but you know I couldn't pass up on my favorite course Dessert!! This is my most favorite dessert I beg my mom to make it whenever I am home. I made it not to long ago, it makes a lot so make sure you are hungry. The recipe I have is written so I will put all the ingredients in Red so you know what to buy.
melt 2 cups margarine
add 2 cups flour and 1 cup chopped nuts, mix together
press into a 9 X 13 pan.
bake at 350 degrees for 15-25 minutes until brown
soften 2 8oz packages of cream cheese in a bowl
add 1 1/2 cups powdered sugar, cream well and
add 1 cup cool whip (buy the big tub)
spread over the cooled crust
Mix 3 cups milk with 2 small packages of instant vanilla pudding, beat at low speed for 2 minutes
then let it stand for 10 minutes.
pour over the cream cheese filling
top with 3 sliced bananas arranged evenly over mix
spread 1-2 cups cool whip over the bananas
chill at least 2 hours until it sets
cut in squares and enjoy!
i'm posting this now because i'm going to be out of commission tomorrow. (see my blog later). and i really want you to think long and hard about this, or if you're lucky you don't have to! i want you to submit your all time favorite dessert ever. one that you make of course, and that hasn't already been submitted to this blog. this is so hard for me as i love dessert, and i'm guessing all of us do. so get thinking. what dessert will win you this competition?
Saturday, September 20, 2008
Thursday, September 18, 2008
this has nothing to do with our challenge. i just want to addict the rest of you like i have addicted liz...hehe.
1/2 bag pretzels (about 80) the square snyder's grid looking ones work the best
1 bag of herseys hugs
line pretzels on baking sheet and place a hug in the middle of each one. place in oven at 200 degrees for about 5-6 minutes. they should just be shiny not melted.
remove from oven and squish an m&m down into the hug (like above). place in fridge for awhile to let harden. enjoy!
i just used halloween m&m's yesterday... totally festively cute.
Tuesday, September 16, 2008
Monday, September 15, 2008
Sunday, September 14, 2008
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 5 green tomatoes, sliced 1/2 inch thick
- 1 cup crushed saltine crackers
- 2 eggs, beaten
- 1/2 cup butter
- In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
- Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!
Wednesday, September 10, 2008
I haven't made this one yet but I can't wait, it looks so yummy and easy. It is suppose to serve 20 so you will want to cut back on the the servings sizes.
7 pounds baking potatoes
extra virgin olive oil fro brushing
2 pounds bacon, cut crosswise into 1 inch pieces
2 sticks (1/2 pound) butter, softened
2 pints sour cream
salt and pepper
1 bunch scallions, thinly sliced
1 pound cheddar cheese, shredded
Preheat oven to 400 degrees. Pierce the potatoes with a fork; brush with oil. Bake until tender, 1 hour. let cool, then cut into bite size pieces.
In a skillet, cook the bacon until crisp about 10 minutes, drain. ( the microwave works just as well, about one minute for every piece.
In a large bowl, combine the butter and sour cream; season with salt and pepper, stir in the potatoes, bacon, scallions and cheese. Serve at room temperature.
If you're a wimp and when you hear 'Jalapeno' are immediately turned off because you don't like hot things...listen up! These puppies are not hot at all. They are super simple with only THREE ingredients and absolutely addicting. My sister just gave me some fresh jalapenos from her garden, so I only had to get two things at the store. Check out the link to Pioneer Woman Cooks on my blog.
Fresh jalapenos 2-3 inches in size
Cream cheese softened
Thin regular bacon sliced in thirds
1.) Cut jalapenos in half, lengthwise. With a spoon remove the seeds and membrane (this part is what makes it hot, so if you like a little HEAT, leave a little in there). Smear the softened cream cheese in each of them and wrap in bacon, secured with a toothpick. (At this point you can freeze them, uncooking in a ziplock back for the next get-together!)
2.) Bake on a pan with a rack in a 375 degree oven for 20-25 min. Make sure they are crispy, serve em' HOT!
Tuesday, September 9, 2008
Monday, September 8, 2008
so this recipe comes straight from the cupboards of sister erickson. i tried it at their house last year in september and immediately had to get the recipe. promise you won't be disappointed!
1 can black beans
1 can shoepeg corn (sweet, white corn)
1 green pepper
1 red onion
1 jalapeno pepper
dice up all of those yummy veggies and add together with this sauce:
1/3 cup lime juice (about 2 limes... promise fresh squeezed is way better)
1/4-1/2 cup olive oil (i'm not a fan of olive oil so i use 1/4)
1 tsp. salt
1/2 tsp. cumen
dash cayan pepper
cilantro to taste (again not a fan, but it was good with a few sprinklings)
yum yum yum! so fResH!
Sunday, September 7, 2008
Saturday, September 6, 2008
Ok, I know, I know, it's just like me to decide I'm playing at the last possible second :) Just try the recipe and I promise you'll forgive me!
White Chicken Chili
Saute these together:
2 tsp olive oil
1 lg. onion, chopped
1 clove garlic, minced
2 chicken breasts, cut into small pieces
Add these, and simmer 5-10 minutes:
1 pkg. frozen white corn
2 cans diced green chilis
1 tsp cumin
2 cans great northern beans
juice of 1 lime
Serve with tortilla chips, grated cheese,, chopped cilantro, salsa, , and lime wedges.
Wednesday, September 3, 2008
2 medium baking potatoes, unpeeled
1 can (14 1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled, and divided
3/4 cup shredded cheddar cheese, divided
2 Tbsp. sliced green onions, divided
1/4 cup sour cream
pierce potatoes; microwave on HIGH 5 min., turning over after 2 1/2 min. cut potatoes into chunks. combine potatoes, broth and milk in large microwaveable bowl. microwave on HIGH 6 min., stirring after 3 min. Slightly crush potatoes with a potato masher.
reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. add remaining bacon, cheese and onions to soup.
serve topped with reserved bacon, cheese, onions and sour cream.
Makes 4, 1 cup servings.
Tuesday, September 2, 2008
1/3 cup grated Parmesean cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried sage (didn't have it, I used some Mrs. Dash seasoning)
2 large eggs
4 skinless boneless chicken breast halves ( about 1 1/2 lbs.)
2/3 cup dried instant mashed potatoes
2 tablespoons olive oil
1.)Preheat oven to 375 degrees. In a shallow bowl or pie plate mix parm cheese, salt, pepper and sage. In another bowl beat eggs w/ 1 tablespoon of water. Dip your chix into parmesean mixture and press into chicken. Dip chix in egg mixture then into potatoes, pressing them into chicken.
2.)Lightly grease baking sheet. Place baking sheet in over for 5 min. Place chicken on preheated baking sheet; drizzle olive oil over chicken. Bake for 10 min, turn chix and bake for 10-15 min longer or until crusty and golden and chix is done.
3.) All out of instant mashed potatoes? Use crushed potato chips or Cheez-its. Both taste yummy!