Wednesday, October 6, 2010
1 1/2 c mashed ripe bananas
1/3 c plain yogurt
1/3 c creamy peanut butter
3 tablespoons butter, melted
1/2 brown sugar
1 1/2 c flour
1/4 c ground flaxseed (this is really healthy, but if you don't have any you can use flour)
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp allspice
2 tablespoons dry-roasted peanuts, chopped
Preheat oven to 350. Combine first five ingredients, beat in sugars until well blended. Combine dry ingredients and add to wet, then stir in peanuts. Pour batter into a greased 9x5 loaf pan. Bake at 350 for about at hour, cool 10 minutes in pan, then remove and cool on wire rack.
Combine 1/3 c powdered sugar, 1 tablespoon milk and 1 tablespoon peanut butter with a whisk. Drizzle over bread.
1/2 c melted butter
1 1/2 c sugar
1 c sour cream (I used plain yogurt, it was amazing)
1 tsp vanilla
2-3 bananas, mashed
2 c flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Beat butter, sugar, and eggs, add sour cream, vanilla, and bananas and mix well. Mix dry ingredients and add to the wet mixture. Spread batter in a greased and floured sheet cake pan (bake 25-30 minutes) or 9x13 (bake 45 minutes) and bake at 300.
Cream Cheese Icing
6 oz softened cream cheese
1/2 tsp vanilla
1/3 c soft butter
3 c powdered sugar
Mix together and spread on the cooled cake.
Monday, August 2, 2010
Old-Fashioned Raspberry Jam (www.epicurious.com)
by Eleanor Topp and Margaret Howard
The Complete Book of Year-Round Small-Batch Preserving
6 cups raspberries
2 1/2 cups granulated sugar
1. Place berries in a large stainless steel or enamel saucepan. Bring to a full boil or high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
2. Add sugar, return to a rolling boil, and boil until mixture will form a gel, about 5 minutes. (To determine when the mixture will form a gel, dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later- the drops will be heavier. The jam is done when the drops are very thick and two run together before falling of the spoon)
3. Ladle into sterilized jars and process in hot water canner (with boiling water) for 5 minutes. Allow jars to sit in the canner for approximately 15 minutes prior to removing them. Once removed, place jars in a draft free location to cool completely.
For August, I'm thinking we share our Potluck favorites. It doesn't have to be fancy or complicated. If you pick up cookies on the way, tell us what you get. We just want to know what your favorite things to take with you are.
And I'm running out of ideas, so if you have any for future months, post them in the comments.
1 package of red berries
1/2 package of blue berries
4 T orange juice concentrate
1 can grape juice concentrate
1 can water (add more if you need to dilute it more)
According to the Gummi bears you put it all together and stir slowly to the right, stir slowly to the left and BANG! (But we put it all in a blender and blend until it's smooth.) Enjoy!
Sunday, August 1, 2010
My mom makes this a lot during huckleberry season, and I don't know where she got the original recipe. I have done it with blueberries and it works like a charm, so my next try will involve raspberries or blackberries. As is the rule in my house, serve it warm with vanilla ice cream!
Friday, July 30, 2010
Tuesday, July 13, 2010
2 cups vanilla yogurt
1/2 c milk
1/4 c sugar
1-2 c fresh blackberries, pureed and strained
1 T lemon juice
Combine ingredients and place in ice cream maker.
Thursday, July 8, 2010
Wednesday, June 2, 2010
Friday, May 28, 2010
1 large bunch kale, washed, dried, and shredded (make sure to fold the leaves in half and rip out the tough stems)
3 Tbl olive oil
1 onion, chopped
3 cloves garlic, minced
1/2 c bread crumbs
Heat the oil in a large frying pan and add the onion and garlic. Cook until soft, add the kale and cook until it gets a little wilty. Mix in the breadcrumbs. Serve over rice or as a side dish.
1 chocolate cake mix (I have also tried it with yellow and it was yummy)
1 can cherry pie filling
Preheat oven to 350. Grease a 9x13. Combine ingredients with a large spoon (a mixer will break up the cherries). Spread batter into pan and bake 30-40 minutes.
1 c sugar
1/3 c milk
6 T butter
1-2 cups chocolate chips
1 tsp vanilla
While cake is baking, combine sugar, butter, milk in a saucepan. Bring to a boil over medium-high heat, then boil for 1 minute, stirring constantly. Remove from heat and add chips and vanilla. Stir with a wire whisk until smooth. Pour over warm cake and spread evenly.
If you are interested in the whole enchilada (storage methods, amounts to store, inventory suggestions, and menu planning) this has a lot to offer. It is a 124 page booklet published by Utah State University's Extension program.
This website offers inventory suggestions, a small collection of recipes, 72-hour kit suggestions, and spending plans.
For those of you that would like to plan everything this website offers an excellent step-by-step tutorial of how to organize a "complete grocery and food storage planner." You could definetly spend a few hours browsing through all the information available on this site.
I really liked the 3-month and long term food storage spreadsheets available on this website. They offer a tutorial to help clarify how to impute your information into the spreasheet. I have found that there are a few portions I will be tweaking a bit, but overall, this is what I have been looking for.
I found another website that offered an excellent collection of recipes. I saved the cookbook, but forgot to write down the web address. I will post the link when I find it again.
Monday, May 24, 2010
Creamy Green Chile Chicken Enchiladas
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream
8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro
Preheat oven to 375 degrees.
In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.
In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Add salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).
Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.
Recipe Source: My Kitchen Cafe (melskitchencafe.com)
Thursday, May 20, 2010
Thursday, May 6, 2010
Monday, April 26, 2010
-The kids like egg salad/chicken salad/whatever kind of sammy but use cookie cutter shapes to make the bread "cool". Dinosaur shapes, fish, dog, pretty much anything is fun for them.
-I've found that my kids don't like eating whole, adult-sized burritos, so I take a pizza slicer to a tortilla and make smaller sized ones for them.
-The kid will eat almost anything if it has some fun dip or topping associated with it. I put different toppings in ramekin's and let them put what they want on their food.
-mini quesadillas with broccoli, sweet peppers, etc. in them are usually a hit.
-personal pizzas made on a Skookie pan.
-I sneak ground flax seed in homemade pancakes, bread, etc and the kids don't even notice it's there.
-homemade chicken nuggets. They are good made with crushed Fiber One cereal as the coating. (misplaced my recipe, but it's in the Hungry Girl book.)
-Laughing Cow Light cheese wedges and crackers (Costco has the cheapest price on the cheese)
-hummus with fresh veggies for dipping
-homemade yogurt popsicles
-a really yummy and healthier substiture for sour cream is called Fage ( it's greek yogurt.) Tastes just like sour cream and my kids and hubby eat it like crazy. Works great in any recipe that calls for sour cream or use as a topping. (I buy mine at Costco)
-we've bought Veggie Straws from Costco before. They are chips, taste yummy, and have veggies in them.
Sunday, April 25, 2010
1 box devil's food cake mix
3 T water
3 T oil
1/2 c cocoa
Preheat to 400. Combine ingredients. Form into balls and place on greased cookie sheets. Flatten and bake 6-8 minutes. While they cool, make the filling.
1 c shortening
about 1 pound powdered sugar
1 tsp vanilla
1/4 c water
Beat shortening. Add one cup sugar, vanilla, and water. Beat, add half the sugar, beat, add the rest, beat again.
Make into sandwiches.
Friday, April 23, 2010
Place in the blender:
a handful of spinach
a sprig of parsley
a cup of pineapple juice
Blend until very smooth (you don't want them to detect any bits or chunks!).
Wednesday, April 14, 2010
Saturday, April 10, 2010
bowtie or spiral pasta
Alfredo sauce from a jar mixed half and half with pureed cauliflower
chopped chicken (from a can or leftovers)
peas and carrots (my philosophy is even if they get picked out, at least you tried!)
whatever else you have laying around and think your kids will eat!
I also like to make breakfast foods for lunch: cheesy omelets, waffles, breakfast burritos.
1 can coconut milk
1 c water
6 T sugar
4 tsp corn starch
dough for 12 rolls
Combine coconut milk, water, sugar, and cornstarch in a bowl, stir well until cornstarch dissolves. Coat a 9x13 with spray. Pour in mixture. Place rolls on top of coconut mixture. Let rise until double in size (1 hour or 25 minutes in a warm oven), then bake at 375 for 20 minutes.
from The Lion House Bakery cookbook.
I used white whole wheat in my roll dough and it was still great.
Wednesday, March 31, 2010
3 ¼ c grated carrots
2 ¼ c sugar
1 ½ c oil
1 ½ tsp vanilla
1 (8 oz) package softened cream cheese
In a separate bowl combine:
2 ¼ c flour
2 tsp baking soda
1 tsp salt
1 ½ tsp cinnamon
A dash of allspice
Add dry ingredients to carrot mixture. Pour into a 9x13 pan and bake on top rack at 350° for about 55 minutes. Frost when cool.
1 package softened cream cheese
½ c softened butter
1 tsp vanilla
3 c. powdered sugar
Monday, February 22, 2010
3/4 c. butter
3 c. sugar
1 1/2 c. buttermilk
3 tsp. vanilla
Bring first 4 ingredients to a boil in a large pot. (And I mean large. Don't think you can get away with a little sauce pan. It really does froth up quite a bit!) Remove pot from the burner; add baking soda and vanilla. Mixture will froth up and rise considerably. Stir regularly and let sit until the syrup settles and bubbles are gone. Serve warm.
Sunday, February 21, 2010
1 cup water
1/2 cup sweet potato puree
1/4 tsp cinnamon
1 cup pancake mix
Mix the batter and cook the pancakes. Serve with whatever you like.
Thursday, February 18, 2010
3 T. yeast
1/2 cup sugar
4 eggs, beaten lightly
3 3/4 cup warm water
4 1/2 tsp. salt
3 T. vegetable oil
2 1/2 cups cinnamon bites
11-12 cups flour (you can use white or wheat or a combination of both)
Combine in mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat well to “cake batter” stage. Stir in salt, cinnamon bites, and 7 more cups flour to make bread-dough consistency. Let mixer knead it to the right texture (add up to 1 more cup flour if needed). Place dough in greased bowl, cover, and let rise for 1 hour. Shape dough into 4 loaves. Let rise for another hour or until doubled. Bake at 375 degrees for about 30 minutes.
Monday, February 15, 2010
1/2 cup low-fat buttermilk (if you don't have buttermilk, use 1 cup regular milk + 1TBS lemon juice)
1/2 cup skim milk
2 egg whites (I use 1 egg instead of egg whites)
1 tablespoon canola oil
2 tablespoons brown sugar, packed
1/ 2 teaspoon salt, or to taste
1 teaspoon baking powder
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon cinnamon
1 /2 teaspoon baking soda
In a medium bowl, combine the oats, buttermilk, and milk. Set aside for 15 to 20 minutes to let the oatmeal soften.
Beat in the egg whites and oil and mix well- Add the sugar, salt, and cinnamon, then the baking powder, baking soda, and flour.
Stir just until moistened.
Heat a lightly oiled or nonstick griddle over medium-high heat (375 degrees for electric frying pan). Pour batter onto the griddle. Turn when the tops are covered with bubbles and the edges look cooked, Turn only once.
Wednesday, February 10, 2010
Tuesday, January 26, 2010
Thursday, January 21, 2010
Friday, January 15, 2010
Butter the bottom of an 8x8 pan. Use real butter. Cover with nuts if desired.
1/2 lb butter
1 cup sugar
1 TBSP water
Cook until sugar turns brown like a paper bag. Pour mixture over nuts. Spread 1 bag of chocolate chips over the mixture. Let cook and then cut or break into pieces. Enjoy!
Sunday, January 10, 2010
This month we'll be sharing all those recipes that keep well in the freezer. Or those that are easy to double . . . one for tonight . . . one for the freezer. Can't wait to see what you ladies have to share!
What does everyone think about doing breakfast recipes in February?