Cookie Mix:
6 cups of a.p. flour
3.5 cups sugar
1 T baking powder
2 t salt
2 c (1 lb) butter
"Lightly spoon flour into measuring cup; level off. In 4-qt bowl or container, combine 1/2 each of the flour, sugar, baking powder and salt. With fork or pastry blender, cut 1/2 of the butter into mixture until consistency of coarse crumbs. Repeat with remaining ingredients. Transfer to tightly covered containter. Store in refrigerator or freezer. Use within 4 weeks. Measure by dipping cup into mix; level off. Return unused mix to refrigerator or freezer. Allow measured mix to come to room temperature before adding additional ingredients as directed by following recipe. Yields 13 cups."
Cherry Macaroon Kiss Cookies
3 c Cookie Mix
1 c coconut
1/3 finely chopped maraschino cherries, well drained
2 t almond extract
1 egg
36 hershey kisses
"Grease cookie sheets. Dip measuring cup into mix; level off. In large bowl, combine mix, coconut, cherries, almond extract and egg at low speed until well blended and dough forms. Cover with plastic wrap; refrigerate for one hour for easier handling.
Heat oven to 375 F. Shape dough into 1 inch balls. Place 2 inches apart on prepared cookie sheets. Bake at 375 F for 10-15 minutes or until set and edges are light golden brown. Immediately place chocolate kiss in center of each cookie, pressing down lightly. Remove from cookie sheets; cool completely. Yields 3 dozen cookies."
What I like about this recipe (aside from the fact that the cookies are really good!) is that it can be broken down into seperate tasks over time. First make the mix. Then make the dough. Later on make the cookies.
The cookie mix is also good for a few other recipes. I'll try to enter some in here when I have the chance.
Friday, December 16, 2011
Sunday, October 16, 2011
Pumpkin Muffins
Add four egg whites (or equivalent egg substitute) and one 15-oz can of pumpkin (just the pumpkin, not the pumpkin pie stuff) to one box of spice cake mix. Also add two tablespoons of water. Mix well and bake in a 350 degree oven for about 20 minutes. I always use cupcake liners with muffins and there are some really pretty fall-themed ones available everywhere.
Lamb Stew for the Crockpot
1 lb of lamb neck cut up (1 lb was adequate for the Man and me, but you'd need more for more people, the girls had something else for dinner)
1 bottle of Guinness
some dried thyme
2 potatoes (I used Russet because that's what I had, red would have been better)
I marinated the lamb in the Guinness over night. Sliced the potatoes thinly, putting one down in the crockpot first and then the meat, poured the Guinness over it, then added the last potato. Added a sprinkle or so of dried thyme. I cooked it on low all day long and stirred it a couple of times, the smell from the crockpot was heavenly. It was very good. It did need salt. I almost never salt my food but this was necessary. If I make this again (lamb neck isn't exactly always available at Shop Rite), I will skip the potatoes entirely and make mashed potatoes separately because I think the sauce that the Guiness makes would taste great over mashed potatoes. We also had some Irish cheese and chocolate chip scones for dessert.
1 bottle of Guinness
some dried thyme
2 potatoes (I used Russet because that's what I had, red would have been better)
I marinated the lamb in the Guinness over night. Sliced the potatoes thinly, putting one down in the crockpot first and then the meat, poured the Guinness over it, then added the last potato. Added a sprinkle or so of dried thyme. I cooked it on low all day long and stirred it a couple of times, the smell from the crockpot was heavenly. It was very good. It did need salt. I almost never salt my food but this was necessary. If I make this again (lamb neck isn't exactly always available at Shop Rite), I will skip the potatoes entirely and make mashed potatoes separately because I think the sauce that the Guiness makes would taste great over mashed potatoes. We also had some Irish cheese and chocolate chip scones for dessert.
Potato Soup
This is my favorite potato soup recipe. Most potato soups, in my opinion, are too heavy and gloppy (is that a word?). They are modeled on the stuffed baked potato or use too much dill and cheddar. Bleh. I much prefer this soup, which I adapted from Vegetarian Soups for All Seasons by Nava Atlas. I make this soup a few times during Lent and I think it is a perfect lenten meal with a green salad.
1 chopped onion
2 minced cloves of garlic
6 medium potatoes (peeled and diced)
2 bay leaves
veggie stock (I used a little less than one box, or about 2 cans worth)
1 teaspoon Italian herb mix
4 oz cream cheese (you can use tofutti cream cheese if you are dairy-free)
1/2 cup firmly packed chopped fresh parsley
1/4 cup quick-cooking oatmeal
Saute the onion and garlic in canola oil (or your choice) until golden. Add potatoes and bay leaves. Add enough veggie stock to cover, then stir in herb mix. Bring to a simmer, then simmer gently, covered, until the potatoes are just tender (about 20-25 minutes).
Remove about 1/2 cup of the hot liquid with a ladle and transfer to small mixing bowl. Combine with cream cheese and whisk together until smooth. Stir into the soup, along with the parsley. While stirring, slowly sprinkle in the oats. Simmer for another 20-25 minutes over very low heat until potatoes are completely tender. You can add some more veggie stock to thin if you think it is too thick (or some milk or soy milk). I find that the soup only needs a little fresh ground pepper but then I'm not really into salting my food.
This soup is really delicious. Its light tasting but substantial. It tastes so fresh. It is very healthy. I think it is an excellent soup for Lent because it is meat-free, simple, non-decadent, but still satisfying and yummy. In fact, I heartily recommend the entire cookbook it came from. I think we only had one soup that was just okay (we ended up adding sausage to it and then it was delish). Everything is simple, easy and healthy. Not to mention, CHEAP. :)
1 chopped onion
2 minced cloves of garlic
6 medium potatoes (peeled and diced)
2 bay leaves
veggie stock (I used a little less than one box, or about 2 cans worth)
1 teaspoon Italian herb mix
4 oz cream cheese (you can use tofutti cream cheese if you are dairy-free)
1/2 cup firmly packed chopped fresh parsley
1/4 cup quick-cooking oatmeal
Saute the onion and garlic in canola oil (or your choice) until golden. Add potatoes and bay leaves. Add enough veggie stock to cover, then stir in herb mix. Bring to a simmer, then simmer gently, covered, until the potatoes are just tender (about 20-25 minutes).
Remove about 1/2 cup of the hot liquid with a ladle and transfer to small mixing bowl. Combine with cream cheese and whisk together until smooth. Stir into the soup, along with the parsley. While stirring, slowly sprinkle in the oats. Simmer for another 20-25 minutes over very low heat until potatoes are completely tender. You can add some more veggie stock to thin if you think it is too thick (or some milk or soy milk). I find that the soup only needs a little fresh ground pepper but then I'm not really into salting my food.
This soup is really delicious. Its light tasting but substantial. It tastes so fresh. It is very healthy. I think it is an excellent soup for Lent because it is meat-free, simple, non-decadent, but still satisfying and yummy. In fact, I heartily recommend the entire cookbook it came from. I think we only had one soup that was just okay (we ended up adding sausage to it and then it was delish). Everything is simple, easy and healthy. Not to mention, CHEAP. :)
Red Potato Salad
2 lbs red potatoes (quartered)
16 oz of frozen edamame prepared
3 T olive oil
2 T apple cider vinegar
1 T dijon mustard (I used Grey Poupon)
1 T brown sugar
1 t salt
one shake black pepper
1 clove garlic
Note: I ended up almost doubling the sauce ingredients (olive oil, vinegar, mustard, brown sugar). Cook potatoes in salted water for about 7 minutes or until tender. Drain and cool. Mix the dressing plus salt, pepper and garlic. Pour over potatoes, add edamame. Toss to coat. Chill until ready to eat. Yummy! Dairy free, egg free, but not flavor free.
16 oz of frozen edamame prepared
3 T olive oil
2 T apple cider vinegar
1 T dijon mustard (I used Grey Poupon)
1 T brown sugar
1 t salt
one shake black pepper
1 clove garlic
Note: I ended up almost doubling the sauce ingredients (olive oil, vinegar, mustard, brown sugar). Cook potatoes in salted water for about 7 minutes or until tender. Drain and cool. Mix the dressing plus salt, pepper and garlic. Pour over potatoes, add edamame. Toss to coat. Chill until ready to eat. Yummy! Dairy free, egg free, but not flavor free.
Vinagrette for Green Salad
I usually double everything.
1/4 cup apple cider vinegar
1/8 cup water
1 rounded teaspoon of sugar
a couple of shakes of Paula Deen home seasoning
one shake of celery seed
1/8 cup olive oil
whisk together and place on top of a bowl of greens. For Madeline's communion, I used spring greens. For Easter, I used dandelion leaves. Its up to you. I also added chopped fried bacon and sliced hard-boiled eggs. You can skip the eggs and add edamame if you are avoiding eggs. One hint on chopping bacon - I use my poultry shears, they seem to work better at cutting thru stringy bacon than any knife I own.
1/4 cup apple cider vinegar
1/8 cup water
1 rounded teaspoon of sugar
a couple of shakes of Paula Deen home seasoning
one shake of celery seed
1/8 cup olive oil
whisk together and place on top of a bowl of greens. For Madeline's communion, I used spring greens. For Easter, I used dandelion leaves. Its up to you. I also added chopped fried bacon and sliced hard-boiled eggs. You can skip the eggs and add edamame if you are avoiding eggs. One hint on chopping bacon - I use my poultry shears, they seem to work better at cutting thru stringy bacon than any knife I own.
Big Fat Greek-ish Salad
chopped tomatoes
chopped cucumbers (cukes!)
crumbled feta cheese (I like the Athenos Reduced Fat)
Mix. Chill. Enjoy.
The juice from the tomatoes mixes with the cheese and makes a light dressing. Just be sure to toss well before serving.
chopped cucumbers (cukes!)
crumbled feta cheese (I like the Athenos Reduced Fat)
Mix. Chill. Enjoy.
The juice from the tomatoes mixes with the cheese and makes a light dressing. Just be sure to toss well before serving.
Vietnamese Roasted Chicken for the Crockpot
I like using my crockpot in the summer because the whole house doesn't heat up. I've even heard of people setting their crockpot up outside for picnics or whatever, not to mention the people who bring them camping. And when you make something inspired by a southeast Asian country, well it isn't going to be "cold weather food", you know.
Vietnamese Roasted Chicken
4-6 chicken thighs (I actually squeezed 8 into my crock)
1.5 T soy sauce
1.5 T fish sauce (I used to have to get this at the Asian food market but now even Shop Rite carries it)
1.5 t white sugar
1/2 t black pepper
4 cloves chopped garlic
1 T canola oil
Combine sauce ingredients in a small bowl and then pour over chicken. Cook on low for 6 hrs or high for 3-4 hrs. My recommendation is to go with low and let it just simmer. I used skinless chicken thighs, the original recipe had thighs with skin which I think might be the better choice. Serve over white rice. I often substitute brown rice for white because its healthier and I like the flavor better but I think you do need to go with white here. I did the slow cooking white rice earlier in the day and then warmed up in the microwave for ultimate Asian style sticky rice.
Vietnamese Roasted Chicken
4-6 chicken thighs (I actually squeezed 8 into my crock)
1.5 T soy sauce
1.5 T fish sauce (I used to have to get this at the Asian food market but now even Shop Rite carries it)
1.5 t white sugar
1/2 t black pepper
4 cloves chopped garlic
1 T canola oil
Combine sauce ingredients in a small bowl and then pour over chicken. Cook on low for 6 hrs or high for 3-4 hrs. My recommendation is to go with low and let it just simmer. I used skinless chicken thighs, the original recipe had thighs with skin which I think might be the better choice. Serve over white rice. I often substitute brown rice for white because its healthier and I like the flavor better but I think you do need to go with white here. I did the slow cooking white rice earlier in the day and then warmed up in the microwave for ultimate Asian style sticky rice.
Thai Red Curry Chicken
3 cans coconut milk (hint: buy Goya, it's the cheaper than the other brands)
2 T red curry paste (I buy the Taste of Thai at the Shoprite)
1 lb (or so) boneless chicken cut up into bitesize pieces
4 T fish sauce
2 T sugar
In a large saucepan, bring 2 cans of coconut milk plus the red curry paste to a boil, stirring until it starts to separate. Add everything else. Simmer until chicken is cooked thru (maybe a half hour?). Stir occasionally. Serve with sticky white rice. You can also add towards the end of your simmering time some string beans (about a half cup to one full cup) chopped into 1-inch pieces or a drained can of bamboo shoots chopped. Both add crunch but I prefer the green beans for color. I have also done the first part of the recipe on the stove top, then added everything together in the crockpot and cooked on high for 3 hrs. It worked well.
2 T red curry paste (I buy the Taste of Thai at the Shoprite)
1 lb (or so) boneless chicken cut up into bitesize pieces
4 T fish sauce
2 T sugar
In a large saucepan, bring 2 cans of coconut milk plus the red curry paste to a boil, stirring until it starts to separate. Add everything else. Simmer until chicken is cooked thru (maybe a half hour?). Stir occasionally. Serve with sticky white rice. You can also add towards the end of your simmering time some string beans (about a half cup to one full cup) chopped into 1-inch pieces or a drained can of bamboo shoots chopped. Both add crunch but I prefer the green beans for color. I have also done the first part of the recipe on the stove top, then added everything together in the crockpot and cooked on high for 3 hrs. It worked well.
Italian Bread
Ingredients:
1 packet of yeast or equivalent (I'm soooo past buying packets, I bake too much so now I buy it in larger quantities in jars)
1 T sugar
1.25 cups warm (not hot!) water
1 t salt
3-3.5 cups of flour (I use bread flour but I think all-purpose works fine too)
small amount of olive oil
Mix yeast, sugar and warm water in bowl. When yeast starts to bubble, add 1 cup of flour and the teaspoon of salt and knead (or use your dough hook as I do). Continue adding flour in half-cup increments until you get a smooth, elastic dough. I've found the amount varies according to the weather which is kind of interesting. Knead (or use dough hook) for five minutes. Place dough in oil-coated bowl, turning over once. Cover with a towel, place in a warm spot and let rise for at least one hour. Next, punch down the dough. Roll out dough to approximately 12-15 inches by about 6 inches. Roll long side up. Pinch ends. Place in cold oven. On bottom rack of oven, place casserole dish with hot water inside. Heat the oven to 400 degrees. Continue baking for about 20 minutes. If bread is golden, it's done. Occasionally it may take a few extra minutes. Let bread cool on rack.
In Jenna's words: it's as good as QuickChek bread! lol! Gourmet, artisan bread this is not. But it is very good and makes the house smell yummy. It is so easy and is preservative-free. Not to mention, CHEAP! :)
1 packet of yeast or equivalent (I'm soooo past buying packets, I bake too much so now I buy it in larger quantities in jars)
1 T sugar
1.25 cups warm (not hot!) water
1 t salt
3-3.5 cups of flour (I use bread flour but I think all-purpose works fine too)
small amount of olive oil
Mix yeast, sugar and warm water in bowl. When yeast starts to bubble, add 1 cup of flour and the teaspoon of salt and knead (or use your dough hook as I do). Continue adding flour in half-cup increments until you get a smooth, elastic dough. I've found the amount varies according to the weather which is kind of interesting. Knead (or use dough hook) for five minutes. Place dough in oil-coated bowl, turning over once. Cover with a towel, place in a warm spot and let rise for at least one hour. Next, punch down the dough. Roll out dough to approximately 12-15 inches by about 6 inches. Roll long side up. Pinch ends. Place in cold oven. On bottom rack of oven, place casserole dish with hot water inside. Heat the oven to 400 degrees. Continue baking for about 20 minutes. If bread is golden, it's done. Occasionally it may take a few extra minutes. Let bread cool on rack.
In Jenna's words: it's as good as QuickChek bread! lol! Gourmet, artisan bread this is not. But it is very good and makes the house smell yummy. It is so easy and is preservative-free. Not to mention, CHEAP! :)
Apple Sausage Stuffing for the Crockpot
1 onion chopped fine
4 ribs of celery chopped fine
4 granny smith apples, cored and chopped fine (I left the peel on, it's up to you)
12 cups plain dried bread crumbs (I used potato bread)
1.5 t sage
1 t salt
Shake or two of ground pepper
2 cans chicken broth
1 stick of butter, chopped
16 oz sausage, browned and drained (I used Bob Evans maple syrup sausage)
Mix everything up in crockpot. Dot the top with butter. Cook on low for 4-5 hrs, stirring once.
I actually prepped everything the night ahead and it was great.
4 ribs of celery chopped fine
4 granny smith apples, cored and chopped fine (I left the peel on, it's up to you)
12 cups plain dried bread crumbs (I used potato bread)
1.5 t sage
1 t salt
Shake or two of ground pepper
2 cans chicken broth
1 stick of butter, chopped
16 oz sausage, browned and drained (I used Bob Evans maple syrup sausage)
Mix everything up in crockpot. Dot the top with butter. Cook on low for 4-5 hrs, stirring once.
I actually prepped everything the night ahead and it was great.
Sloppy Joes
1 lb of ground meat
some chopped onion (as much as you like or as little)
1 tablespoon of yellow mustard
1 cup of ketchup
3 teaspoons of brown sugar
Brown the meat and add the rest. That's it. Buy the Hunt's ketchup or organic ketchup because it is free of high fructose corn syrup. Why do you need HFCS in ketchup? You certainly don't need it in this recipe because we are adding sugar with the brown sugar so do your body a favor and avoid the corn syrup! :)
some chopped onion (as much as you like or as little)
1 tablespoon of yellow mustard
1 cup of ketchup
3 teaspoons of brown sugar
Brown the meat and add the rest. That's it. Buy the Hunt's ketchup or organic ketchup because it is free of high fructose corn syrup. Why do you need HFCS in ketchup? You certainly don't need it in this recipe because we are adding sugar with the brown sugar so do your body a favor and avoid the corn syrup! :)
Taco Salad
This recipe comes from my mother - sort of. Basically I make her chili and then serve it over salad like at Wendy's.
1 lb ground meat
1 jar of salsa
1 can of kidney beans
1 can of corn (optional)
lettuce
grated cheddar cheese
Brown the meat, add the salsa and beans. Add the corn if you are using that also. Mix well. Serve in individual bowls over lettuce. Sprinkle with grated cheese. My entire family eats this and that's saying something! :)
1 lb ground meat
1 jar of salsa
1 can of kidney beans
1 can of corn (optional)
lettuce
grated cheddar cheese
Brown the meat, add the salsa and beans. Add the corn if you are using that also. Mix well. Serve in individual bowls over lettuce. Sprinkle with grated cheese. My entire family eats this and that's saying something! :)
Crockpot Mac and Cheese
One box of macaroni, cooked and drained (I used small shells)
1 can of evaporated milk
1.5 cups of milk
A few shakes of the salt shaker
1/4 cup melted butter
12 oz sharp cheddar cheese, shredded (I guesstimated this and I think I used more than called for but it came out good)
1 egg beaten
1 tsp of dry mustard
Paprika
Grease the crockpot (I used Pam spray). Throw everything except paprika and some cheese into the crockpot and stir. Top the mixture with additional shredded cheese and sprinkle with paprika. Cook on low for 3-4 hours or on high for 2 hours.
1 can of evaporated milk
1.5 cups of milk
A few shakes of the salt shaker
1/4 cup melted butter
12 oz sharp cheddar cheese, shredded (I guesstimated this and I think I used more than called for but it came out good)
1 egg beaten
1 tsp of dry mustard
Paprika
Grease the crockpot (I used Pam spray). Throw everything except paprika and some cheese into the crockpot and stir. Top the mixture with additional shredded cheese and sprinkle with paprika. Cook on low for 3-4 hours or on high for 2 hours.
Sherried Artichoke Chicken for the Crockpot
Here is a recipe that I successfully crockpotized. It is from the March 2006 of Light and Tasty magazine with my own additions and deletions.
Sherried Artichoke Chicken
paprika
boneless skinless chicken (I call it BS chicken for short)
2 T of butter divided
1 14-oz can of artichoke hearts in water, drained and chopped
1 small container of fresh mushrooms sliced
1 can or equivalent of chicken broth
thyme
2 T all-purpose flour (I call it AP flour for short)
1/2 cup sherry
Sprinkle chicken breasts with paprika and cook in skillet with 1 T of butter, browning each side. Don't worry about it cooking through, just brown it up a little. Remove chicken from skillet and place in crockpot, put artichoke hearts over it. Put the other T of butter in the skillet and add sliced mushrooms. Cook until tender. Add chicken broth and thyme and heat through. Meanwhile in another container, add flour to sherry and whisk thoroughly. Add sherry to mushrooms and heat through. Pour mushroom mixture over chicken and artichokes. Cover and cook. I cooked on high for one hour and then on low for about 3 hours. I served it with couscous and it went over great! My kids are usually a little reluctant about mushrooms but they ate it all up! :)
The original recipe called for putting the chicken and mushrooms in a casserole, covering it and cooking it at 350 for 30-40 minutes, fyi. This was a little more complicated of a recipe than I usually do with the crockpot (generally I just dump the food in and run, no precooking) but it didn't take all that long and the results were really delicious. Definitely a do-again!
Sherried Artichoke Chicken
paprika
boneless skinless chicken (I call it BS chicken for short)
2 T of butter divided
1 14-oz can of artichoke hearts in water, drained and chopped
1 small container of fresh mushrooms sliced
1 can or equivalent of chicken broth
thyme
2 T all-purpose flour (I call it AP flour for short)
1/2 cup sherry
Sprinkle chicken breasts with paprika and cook in skillet with 1 T of butter, browning each side. Don't worry about it cooking through, just brown it up a little. Remove chicken from skillet and place in crockpot, put artichoke hearts over it. Put the other T of butter in the skillet and add sliced mushrooms. Cook until tender. Add chicken broth and thyme and heat through. Meanwhile in another container, add flour to sherry and whisk thoroughly. Add sherry to mushrooms and heat through. Pour mushroom mixture over chicken and artichokes. Cover and cook. I cooked on high for one hour and then on low for about 3 hours. I served it with couscous and it went over great! My kids are usually a little reluctant about mushrooms but they ate it all up! :)
The original recipe called for putting the chicken and mushrooms in a casserole, covering it and cooking it at 350 for 30-40 minutes, fyi. This was a little more complicated of a recipe than I usually do with the crockpot (generally I just dump the food in and run, no precooking) but it didn't take all that long and the results were really delicious. Definitely a do-again!
Spinach and Ricotta Pasta
This recipe is from Family Feasts for $75 a Week by Mary Ostyn. It was a big hit with the fam. The kids ate themselves silly, including little Claire.
Spinach and Ricotta Pasta
1 lb cooked bowtie pasta
Spinach (either a bag of fresh spinach or a 10 oz package of frozen spinach, thawed)
1 cup ricotta cheese
Nutmeg
Black pepper
Cook spinach in a little olive oil until it wilts. Sprinkle with nutmeg and black pepper. Stir in a cup of ricotta cheese and heat through. Mix spinach and cheese with pasta. Done! We did sprinkle a little parmesan cheese on top too because my kids LOVE cheese but you don't need it. Granted, everything was on sale but we came in under $5 for dinner and had a little (VERY little) leftovers. It is great in Lent when you are scrambling for meat-free meals.
Spinach and Ricotta Pasta
1 lb cooked bowtie pasta
Spinach (either a bag of fresh spinach or a 10 oz package of frozen spinach, thawed)
1 cup ricotta cheese
Nutmeg
Black pepper
Cook spinach in a little olive oil until it wilts. Sprinkle with nutmeg and black pepper. Stir in a cup of ricotta cheese and heat through. Mix spinach and cheese with pasta. Done! We did sprinkle a little parmesan cheese on top too because my kids LOVE cheese but you don't need it. Granted, everything was on sale but we came in under $5 for dinner and had a little (VERY little) leftovers. It is great in Lent when you are scrambling for meat-free meals.
Surprise Chocolate Fudge
Here's an oldie but a goodie from the Accidental Mother's recipe box. It is really easy to make (kids can do it easily) and you don't have to heat up the house with the oven. Bonus!
1 can of pinto beans, rinsed and drained (or equivalent of prepared pinto beans)
1 cup baking cocoa
3/4 cup butter, melted
1 T vanilla extract
7 1/2 cups confectioners' sugar
1 cup chopped walnuts (optional)
In a microwave-safe dish, mash beans with forks until smooth; cover and microwave for 1 1/2 minutes or until heated through. Add cocoa, butter and vanilla (mixture will be thick). Slowly stir in sugar; add nuts. Press mixture into 9-in square pan coated with non-stick spray. Cover and refrigerate until firm. Cut into 1-in pieces. Yields about 3 1/2 lbs, 81 pieces. Source: Light and Tasty magazine, Dec/Jan 2004.
1 can of pinto beans, rinsed and drained (or equivalent of prepared pinto beans)
1 cup baking cocoa
3/4 cup butter, melted
1 T vanilla extract
7 1/2 cups confectioners' sugar
1 cup chopped walnuts (optional)
In a microwave-safe dish, mash beans with forks until smooth; cover and microwave for 1 1/2 minutes or until heated through. Add cocoa, butter and vanilla (mixture will be thick). Slowly stir in sugar; add nuts. Press mixture into 9-in square pan coated with non-stick spray. Cover and refrigerate until firm. Cut into 1-in pieces. Yields about 3 1/2 lbs, 81 pieces. Source: Light and Tasty magazine, Dec/Jan 2004.
My Salsa Verde
My friend Angela has her own salsa verde recipe. I came up with mine by combining her recipe and one I found on the internet.
About a lb of tomatillos (husks removed and tomatillos washed)
1 bunch of cilantro, ends chopped off
1/2 yellow onion
4 T lime juice
1 t white sugar
serrano or jalapeno pepper (I put in one or two, you might like less)
I put everything in the blender, a little at a time and blend it. This would work with a food processor even better, I assume. My food processor is one I got from my inlaws' house when we emptied it and it is really tiny. As for the peppers, I buy a large quantity and freeze them. Last summer, I was fortunate enough to be given a big bag of jalapeno peppers from the Zookeeper's farm share. They had amazing flavor and were HOT-HOT-HOT! I love this salsa verde so much that I could just sit there and eat it with a spoon.
About a lb of tomatillos (husks removed and tomatillos washed)
1 bunch of cilantro, ends chopped off
1/2 yellow onion
4 T lime juice
1 t white sugar
serrano or jalapeno pepper (I put in one or two, you might like less)
I put everything in the blender, a little at a time and blend it. This would work with a food processor even better, I assume. My food processor is one I got from my inlaws' house when we emptied it and it is really tiny. As for the peppers, I buy a large quantity and freeze them. Last summer, I was fortunate enough to be given a big bag of jalapeno peppers from the Zookeeper's farm share. They had amazing flavor and were HOT-HOT-HOT! I love this salsa verde so much that I could just sit there and eat it with a spoon.
Budget Cooking
A good recipe from the Family Feasts cookbook. Sure, it isn't some authentic stirfry dish from the Far East but my kids ate it like it was their job. It was also affordable. Hebrew National hot dogs were on sale. We pretty much only eat kosher hot dogs, they're a little more trustworthy. :)
Sweet and Sour Hot Dog Stir Fry
2 12-oz packages of hot dogs
1 T olive oil
1 12-16 oz can of pineapple (calls for chunks or tidbits, I only had crushed on hand and it worked fine)
1 6-8 oz can of mandarin oranges
3 T cornstarch
1/2 t ground ginger OR 1 t peeled & grated fresh ginger
1/4 c white vinegar (I substituted apple cider vinegar and it was fine)
1/4 c packed brown sugar
1 green bell pepper seeded and chopped
Cut hot dogs in 1/4 inch thick "coins". Heat oil in heavy skillet over medium high heat until hot. Add hot dogs and stirfry until they are a little brown.
Meanwhile, open both cans of fruit. Pour liquid from both cans into a medium bowl. Add cornstarch, ginger, vinegar and brown sugar to juice. Whisk until cornstarch and sugar dissolve. Pour sauce over hot dogs in skillet. Simmer until sauce begins to thicken.
Add pineapple and green pepper. Cook until warmed through. Remove skillet from heat and distribute mandarin oranges over top of mixture. Serve over hot rice.
This made enough for my family and tons of leftovers. I think you could sub out the hot dogs for chicken breast or ham or even spam and it would still be excellent.
Sweet and Sour Hot Dog Stir Fry
2 12-oz packages of hot dogs
1 T olive oil
1 12-16 oz can of pineapple (calls for chunks or tidbits, I only had crushed on hand and it worked fine)
1 6-8 oz can of mandarin oranges
3 T cornstarch
1/2 t ground ginger OR 1 t peeled & grated fresh ginger
1/4 c white vinegar (I substituted apple cider vinegar and it was fine)
1/4 c packed brown sugar
1 green bell pepper seeded and chopped
Cut hot dogs in 1/4 inch thick "coins". Heat oil in heavy skillet over medium high heat until hot. Add hot dogs and stirfry until they are a little brown.
Meanwhile, open both cans of fruit. Pour liquid from both cans into a medium bowl. Add cornstarch, ginger, vinegar and brown sugar to juice. Whisk until cornstarch and sugar dissolve. Pour sauce over hot dogs in skillet. Simmer until sauce begins to thicken.
Add pineapple and green pepper. Cook until warmed through. Remove skillet from heat and distribute mandarin oranges over top of mixture. Serve over hot rice.
This made enough for my family and tons of leftovers. I think you could sub out the hot dogs for chicken breast or ham or even spam and it would still be excellent.
Autumn Bean Casserole
Preheat oven to 375.
Brown 1 lb of bulk sausage and put into casserole dish.
Mix in one large can (28 oz, I think) of baked beans (I like vegetarian but its up to you).
Slice a couple of apples and place on top (I used my PC apple wedger but the thinner the slice, the better, IMO).
Drain a large can of sliced sweet potatoes and put on top of the apples.
Cover casserole and bake for 30-35 minutes.
I keep a lot of these ingredients on hand. I buy the frozen log of sausage and keep it in the fridge. Everything else comes from a can except the apples which we constantly have in stock. My kids are apple-crazy.
Brown 1 lb of bulk sausage and put into casserole dish.
Mix in one large can (28 oz, I think) of baked beans (I like vegetarian but its up to you).
Slice a couple of apples and place on top (I used my PC apple wedger but the thinner the slice, the better, IMO).
Drain a large can of sliced sweet potatoes and put on top of the apples.
Cover casserole and bake for 30-35 minutes.
I keep a lot of these ingredients on hand. I buy the frozen log of sausage and keep it in the fridge. Everything else comes from a can except the apples which we constantly have in stock. My kids are apple-crazy.
Hamburger Cabbage Casserole
1 lb ground meat (I've done beef and venison, both were fine)
1 large onion, chopped
1/2 cup uncooked instant rice (I use one of the little baggies that the instant rice comes in, this is my one and only use for instant rice in baggies, it is more expensive to buy rice that way but I find the ease of this recipe makes up for spending a bit more here and there)
1 can of Campbell's tomato soup
1 can of water using Campbell's can
4 cups of shredded cabbage or one bag of cole slaw (I get the cole slaw, again for me this recipe is about convenience not cost)
1) Heat oven to 400.
2) Cook meat and onion in skillet until meat is done. Stir in remaining ingredients.
3) Spoon into ungreased casserole dish. I have a rectangular casserole dish from Williams Sonoma that is slightly smaller than 13x9 that works great. A bridal shower gift from my cousin Karen and I think of her each time I use it.
4) Cover and bake about 45 minutes. I use tinfoil to cover the casserole since it didn't come with a lid.
My kids LOVE this casserole. They love everything about it. I try to plan on making it when we have a bad snowstorm because it really warms up the house and the kids say it warms them through and through. It is kind of like an unstuffed cabbage type dish. It makes good leftovers too and heats up nicely in the microwave.
1 large onion, chopped
1/2 cup uncooked instant rice (I use one of the little baggies that the instant rice comes in, this is my one and only use for instant rice in baggies, it is more expensive to buy rice that way but I find the ease of this recipe makes up for spending a bit more here and there)
1 can of Campbell's tomato soup
1 can of water using Campbell's can
4 cups of shredded cabbage or one bag of cole slaw (I get the cole slaw, again for me this recipe is about convenience not cost)
1) Heat oven to 400.
2) Cook meat and onion in skillet until meat is done. Stir in remaining ingredients.
3) Spoon into ungreased casserole dish. I have a rectangular casserole dish from Williams Sonoma that is slightly smaller than 13x9 that works great. A bridal shower gift from my cousin Karen and I think of her each time I use it.
4) Cover and bake about 45 minutes. I use tinfoil to cover the casserole since it didn't come with a lid.
My kids LOVE this casserole. They love everything about it. I try to plan on making it when we have a bad snowstorm because it really warms up the house and the kids say it warms them through and through. It is kind of like an unstuffed cabbage type dish. It makes good leftovers too and heats up nicely in the microwave.
Chicken and Stuffing Casserole for the Crockpot
6 boneless skinless chicken breasts
2 cans of condensed cream of chicken soup
2 boxes chicken-flavored stuffing mix
2 cups of water
4 T butter
Grease crockpot. Put chicken in first and then put soup over it. In a separate bowl, combine stuffing mix and water. Place stuffing mixture over soup-covered chicken. Dot with butter. Cook on high for 4 hours or low for 6-8 hours. You can make this dairy-free by using golden mushroom condensed soup, I believe, and using dairy-free butter substitute. You can also cut this recipe in half if you don't have a full house like I do.
I'm making this for dinner tonight with some quick-cooked broccoli. I just chop up the broccoli and cook it in a little olive oil. Then I sprinkle some parmesan cheese over it. We much prefer to eat broccoli that way than, say, steamed or boiled. Will can eat practically all the broccoli by himself!
2 cans of condensed cream of chicken soup
2 boxes chicken-flavored stuffing mix
2 cups of water
4 T butter
Grease crockpot. Put chicken in first and then put soup over it. In a separate bowl, combine stuffing mix and water. Place stuffing mixture over soup-covered chicken. Dot with butter. Cook on high for 4 hours or low for 6-8 hours. You can make this dairy-free by using golden mushroom condensed soup, I believe, and using dairy-free butter substitute. You can also cut this recipe in half if you don't have a full house like I do.
I'm making this for dinner tonight with some quick-cooked broccoli. I just chop up the broccoli and cook it in a little olive oil. Then I sprinkle some parmesan cheese over it. We much prefer to eat broccoli that way than, say, steamed or boiled. Will can eat practically all the broccoli by himself!
Post Numero Uno!
I decided to make a food blog. I've been storing my recipes on my personal blog but I'd rather have them all in one place. The ones already there will stay but also will be copied over here. All new ones will just be here. The title of the blog is an homage to Anthony Trollope's novel "How We Live Now." We eat differently now than we did 50 years ago and how we will 50 years from here. I want to record what and how we eat for my kids so maybe one day they will feel nostalgic and whip up something they used to enjoy. And that's about it. :)
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