Friday, November 28, 2008
Thursday, November 27, 2008
Sunday, November 23, 2008
This recipe makes 4 loaves of bread in 1 hour. Amazing. You can use this same recipe for pizza, rolls, braids, breadsticks, etc.
10 1/2 c. white bread flour or wheat flour (do not use all-purpose flour)
1/2 c. sugar
1 Tbs. salt
3 heaping tablespoons saf-instant yeast (can buy this cheapest at Maceys)
3 Tbs. liquid lecithin (squeeze 3 quarter sized circles directly into bowl--do not measure)
4 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350 for 25 minutes.
For whole wheat bread, use the same recipe, but add one cup of applesauce as part of the hot tap water. Mix for ten minutes.
Friday, September 26, 2008
Thursday, September 18, 2008
1 c. all-purpose flour
2 tsp. baking powder
6 T. butter
2 oz. semisweet chocolate (or 1/3 c. chocolate chips)
1 c. sugar (2/3 c. and 1/3 c.; added separately)
3 Tbs. plus 1/3 cup Dutch-processed cocoa (I just used regular cocoa powder)
1 Tbs. vanilla exxtract
1/4 tsp. salt
1/3 c. milk
1 egg yolk
1/3 c. brown sugar
1 1/2 c. hot water
whipped cream or ice cream
Coat the inside of a 2 1/2 to 5 quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
Whisk in the 2/3 c. sugar, 3 Tbs. of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.
Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.
Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hors, depending on the size of the crock pot.
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)
When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.
I served mine to my family tonight with a scoop of ice cream. There are 2 layers, a cake layer and a rich, gooey, fudgy layer.
1 medium red pepper
1 pkg. (8 oz.) cream cheese, softened
1/3 cup milk
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1 small garlic clove, coarsely chopped
1/2 c. loosely packed fresh parsely leaves, chopped
1/4 cup snipped chives or green onion
1 tsp. fresh thyme leaves
1. To roast pepper: Preheat broiler. Line broiling pan (without rack) with foil. Cut pepper lengthwise in half, discard stem and seeds. Arrange halves, cut side down, in broiling pan. Place broiling pan in broiler 5 to 6 inches from source of heat and broil pepper until it's blackened and blistered, about 6 to 8 minutes. Wrap foil around pepper and allow to steam at room temperature 15 minutes or until cool enough to handle.
2. Remove pepper from foil. Peel off skin and discard. Cut each pepper half into 4 pieces.
3. To prepare dip: In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth. Transfer mixture to medium bowl, stuil in parsley, chives, and thyme. Cover and refrigerate if not serving right away.
Serve with baguette slices toasted and butter.
Sunday, September 14, 2008
Wednesday, September 10, 2008
Sunday, August 31, 2008
Sunday, August 24, 2008
3-5 green onions, diced
1 green apple, unpeeled and chopped
1 can rice noodles (they are by the chow mein noodles at the grocery)
1/2 cup (about) chopped cashews
1 bottle (or less) Brianna's Poppyseed Dressing (it really has to be this one)
Mix all of the above right before serving and enjoy!
Monday, August 4, 2008
First of all I precook my ground beef. I like it all ground up, but sometimes we do it in patties too. This is where I add most of my seasonings (usually sea salt and lemon pepper, tonight I used Montreal steak seasoning because it was handy).
How do you make your tin foil dinners???
Sunday, July 20, 2008
crystal light lemonade powder ( 2 quart package)--I just used a lemonade Koolaid packet
1 liter sugar free sprite, 7-up
2 quarts water
1 cucumber, cut into slices, leave skin on
3 limes, cut into slices
1/2 bag ice
6 whisked eggs
1 c. milk
1/2 c. flour
1 tsp baking powder
6 TBSP melted butter
1/2 lb monterey jack cheese
1/2 lb cheddar cheese
Tuesday, July 15, 2008
Tuesday, June 24, 2008
16 oz. of corn (canned, frozen, even fresh)
1 green pepper, chopped
1 red pepper, chopped
1 cucumber, peeled & chopped
1 small bottle of kraft zesty! italian dressing
Serve with chips or all by itself! (Recipe from Kelly)
Thursday, June 19, 2008
Monday, May 12, 2008
- Cut off top and bottom, work your way down, cutting off slices of peel. Cut in half, then into 4 spears (8 total).
- Zest 1 lime (reserve) then squeeze juice on pineapple spears, grill, then drizzle with a little bit of honey. Sprinkle with lime zest.
I often serve this with my teriyaki chicken:
- Marinate 4 chicken breasts in a large baggie with 1/3 c. bottled teriyaki sauce, 1/4 c. vegetable oil, and a palmful of grill seasoning.
- After marination, grill.
When I use my grill pan inside, I grill the pinapple first, then grill the chicken afterwards to get some of the pineapple flavoring.
I serve this with sides of rice and bok choy.
Sunday, April 6, 2008
- Melt the chocolate over hot water and let it cool down (double boiler).
- Melt the sugar with a little bit of water until soft ball (about 1/4 c.)
- Beat the egg whites until they form soft peaks and then add the syrup whilte mixing. Mix until the bowl gets cold.
- Add the melted chocolate while still mixing.
- Whip the whipping cream until you form a canal. (Use a whisk so you don't overwork it.)
- Fold the whipping cream into the chocolate (cross and fold); mix it in in thirds.
- Spoon the mousse into serving dishes.
- Chill well before serving. Garnish with cherry and or mint.
- Melt the butter in a hot pan and add the garlic. Pour the milk and the heavy cream. Season them with salt and nutmeg. Cook it gently.
- Peel the potatoes and cut into thin slices.
- Place some of the potatoes in a layer in a buttered baking pan. Season with salt and ground with pepper. Sprinkle with a little of the cheese. Repeat until all the potatoes and about 3/4 of the cheese are used up.
- Pour the milk mixture over the potatoes until it nearly reaches the top (you don't use it all). Top with remaining cheese.
- Bake uncovered at 350 until done, about 35-45 minutes. Check at 30 minutes, and see if knife slides through cleanly.
- To plate, use a round cookie cutter and serve it with steak.
- Season and saute the steaks in the oil. Remove them from the pan and put them into the oven, 350 degrees.
- Drain off the excess fat from the pan (dab with paper towel) and add the shallots. Saute the shallots with the black peppercorns, then deglaze the pan with the cognac.
- Stir in the veal stock and bring to a boil. Cook until the liquid is reduced by half. Add the cream, then season with salt.
- Let the cream boil until you see big bubbles and strain it (to remove peppercorns and shallots).
- Add the green peppercorns into the sauce (do not add the brine/liquid).
- Place the steaks on hot plates, spoon the sauce around, and garnish with watercress.
Serve with potatoes au gratin.
11 oz. cauliflower (small florets)
5 oz. diced onion and leeks (about 1/2 c. of each to serve four or 1 c. to serve more)
50 g. butter
3 oz. flour
600 ml. milk
600 ml. water
Double cream, according to consistency
Milk, according to consistency
- Cut the onion and leek into small dices (rinse after you chop).
- Sweat the onion and leek in the butter in a heavy sauce pot until they are almost tender. Do not let them brown.
- Add the cauliflower in small florets and sweat it for a few minutes.
- Add the flour and stir and stir.
- Pour the milk, a pinch of salt and pepper.
- Add the wather and let it cook until the vegetables are very tender.
- When the soup is ready, blend it and pass the puree soup through a colander.
- Taste it and check the consistency and seasoning. (To thicken-combine same amount of flour with butter, add more milk and creme to thin.
- Serve with crustini toasted with oil, parmesan, herbs, and drops of chili oil to add color.
Tuesday, March 25, 2008
Monday, March 24, 2008
Monday, February 25, 2008
1/2 c. butter
8 oz. cream cheese, cubed (low-fat neutchetal)
1 c. milk
1/2-1 c. Parmesan cheese
1/2 t. garlic powder
Mix over low heat until smooth.
Bake pastry shells according to directions. Make alfredo sauce. Warm chicken or shrimp in sauce. Spoon into prepared shells. Garnish with fresh chopped parsley and grated parmesan cheese.
From Lori Bennett, Thanksgiving Point cooking class
3 - 4 lb split chicken breasts
1/4 cup butter or margarine
2 T. lemon juice
2 T. water
1/2 t. Worcestershire sauce
salt and pepper
3 T. honey
2 T. butter or margarine, melted
2 T. chopped pecans, toasted
2 t. lemon juice
Prepare Honey Pecan Sauce by mixing all ingredients together.
Spray bottom of a 9x13 baking dish with vegetable oil. Preheat oven to 275°F. Mix all basting sauce ingredients together in a small saucepan. Cook over low heat 5 minutes, stirring occasionally. Place chicken in baking dish, skin sides up, and mop or brush basting sauce over chicken. Bake chicken 25 to 35 minutes; mop with basting sauce. Cover and bake 35 to 45 minutes longer, mopping 2 or 3 times with basting sauce until juices are clear. Discard any remaining basting sauce.
Serve chicken with Honey-Pecan Sauce.
Sunday, February 24, 2008
Monday: Dinner at the drive-thru on the way to Salt Lake for Children's Museum
Wednesday: Chicken Baskets, company rice
Thursday: Spaghetti, salad, breadsticks
Friday: Chicken Alfredo Baskets, company rice, steamed broccoli
Saturday, February 23, 2008
1 box instant chocolate pudding
1 c. water
1/2 c. vegetable oil
1 pkg. semi-sweet chocolate chips
Combine all ingredients and bake according to the cake package directions for 2 9-inch round cakes.
1 pkg. of light cream cheese, room temperature
1 stick of butter, softened
2 cups powdered sugar
1/4 c. or 2-3 pkg. of hot chocolate mix like Swiss Miss
Beat all ingredients until smooth.
Allow cake to cool and then frost.
You must have a plan when baking this cake, i.e. have company over or give huge slices away. It is deadly for the waistline!
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 8 oz. whipped topping
6-8 Skor candy bars, chopped
Bake cake, while still warm poke holes around cake using the end of a wooden spoon. Pour sweetened condensed milk into cake. Top with caramel topping and whipped topping. Sprinkle with chopped Skor bars. Refrigerate until serving.
2 c. cooked chicken, canned, leftover, or rotisserie
1/2 can cream of mushroom soup (or all)
1/3 c. chopped green onions
1/3 c. diced red bell pepper
1/3 c. diced celery
1/3 c. chopped fresh parsley
1/3 c. chopped slivered almonds
1 c. sliced fresh mushrooms (optional)
1/4 c. milk (maybe add a little more)
Prepare puff pastry shells, thawed and baked according to directions.
On stove: prepare rice according to package, add mushrooms, nuts
In side bowl: mix chicken, green onion, cream of mushroom, add remaining ingredients, then add it all to the pan on stove. Mix well and heat through. Fill pastry shells with rice mix. Garnish with chopped fresh parsley and grated swiss or parmesan cheese.
From Lori Bennett, Thanksgiving Point cooking class
4-6 T. butter, melted and browned
balsamic vinegar, about 1 T.
salt and pepper to taste
Steam broccoli. Brown butter and stir in vinegar. Drizzle over broccoli and season with salt and pepper.
Monday, February 11, 2008
Monday, February 4, 2008
4 Chicken Breasts
1 c salsa
1 can cream of chicken soup
Cook on high for 4 hours or on low for 7-8 hours.
During the last 10-15 minutes: Break up the chicken and then add 2 c minute rice
Put on tortillas and add cheese, sour cream etc.
I made this, and my family loved it! It was so easy, especially because I already had all the ingredients on hand. Thanks Crystal!
Monday, January 28, 2008
8-10 chicken bouillon cubes
4 chicken breasts, diced
Simmer together until vegetables are not quite tender.
In a bowl beat 4 eggs well. Add flour 1 cup at a time until dough loses stickiness. Roll out on floured board very thin. (About 1/8 inch). Using pizza or noodle cutter, cut into 1/4 inch strips. Add noodles to mixture one noodle at a time.
One of my tried and trues. I've been making this for our family for over 10 years now, and it's still a hit! Especially on cold, wintry days like today!
Monday, January 14, 2008
Tuesday: Sweet and Sour Meatballs, rice, salad
Thursday: Dinner at the bishop's house
Friday: Feast with Friends (ward activity)
Sunday: Crockpot Pineapple Chicken (we didn't get to this one last week, so I'm going to try again)
1 lb. chicken chunked
1 medium onion
1 1/2 teaspoons garlic powder
2 Tbs. oil
2 can great northern beans (drained)
1 can chicken broth
1 can white or regular corn
1 can chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. pepper
1 cup sour cream
1/2 c. whipping cream
In a large pan saute chicken and onion in garlic and oil. Add ingredients: beans through pepper. Boil, then reduce heat and simmer. Remove from heat and add sour cream and whipping cream. Serve.
**When I make this I have sour cream, shredded cheddar cheese, and corn chips available as toppings. Yum!**
Monday, January 7, 2008
Start with a big scoop of rice, then top with your favorite sauce. We like a chicken gravy (cream of chicken, sour cream, and diced chicken, dilluted with a little milk), but my mom and dad always like a sweet and sour sauce on theirs. When cooking for a crowd, I usually have both so there is an option.
- Diced meat (chicken, ham)
- grated cheese
- chow mein noodles
- shelled sunflower seeds
- hard boiled egg slices
- pineapple tidbits
- green onion
- sliced almonds
- green pepper
- water chestnuts