Wednesday, January 28, 2009
2 1/4 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup butter, softened
2 1/4 cups brown sugar
3 large eggs
1 1/2 tsp vanilla
4 regualr sized Butterfinger candy bars, crushed
Preheat oven to 350. Grease a 9 x 13 pan.
In a small bowl combine flour, baking powder and salt; set aside
In your mixer, combine butter and brown sugar and mix well. Add eggs and vanilla, and beat until smooth. Stir in flour mixture and 1 cup of crushed butterfinger.
Spread in prepared pan. Sprinkle remaining crushed butterfinger on top of batter.
Bake 30-35 minutes, or until the bars are a bit firm to the touch. Cool completely before cutting into bars.
Monday, January 26, 2009
12-16 Rhodes white dinner rolls
2/3 cup brown sugar
2 tsp cinnamon
1/2 cup butter or margarine melted
(you can add nut if you want, we never do)
Thaw rolls until soft (about 1-2 hours at room temp or put in fridge until ready to use). Quarter each roll (I actually use scissors). In a medium bowl, mix brown sugar and cinnamon. Dip rolls in butter then roll in cinnamon/sugar until thoroughly coated. Arrange in sprayed bundt pan (I usually use all the rolls called for--16 and put them in a 9"x13" pan). Cover with sprayed plastic wrap. (this is where I do it different too. I put wax paper over it and leave it on the counter all night. When I get up in the morning it is all ready to stick in the oven). Let rise until double in size (2-3 hours) Remove wrap. Bake at 350* for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after removing from oven, carefully release edges and center tube with a knife. Invert onto serving platter. (I leave mine in the pan or invert onto a tray and add frosting).
Frosting: 4oz cream cheese, 1 1/2 cups powder sugar, 1/4 cup butter, 1/2 T milk, 1/2 tsp vanilla. Mix well. Spread on pull aparts or make a little thinner and drizzle. Yum!
6 tablespoons butter
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
1 1/2 pounds mushrooms, sliced
3/4 cup sliced celery
3/4 cup chopped carrots
2 cups quartered baby red potatoes
1 cup chopped yellow squash
1 1/2 cups frozen corn kernels, thawed
2 teaspoons thyme
2 cups light cream (I used milk instead, it made it not as thick but still good)
3/4 cup grated Parmesan, plus more for garnish if desired
2 cups chopped cooked chicken
1. In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
2. Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.
3. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.
3/4 pound cheddar cheese, shredded
1 1/2 pounds fresh, ground spicy pork sausage
2 1/2 cups milk
1 tablespoon prepared mustard
1 (10.75 oz.) can condensed cream of mushroom soup, undiluted
1/4 cup chicken broth
Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.
Sunday, January 25, 2009
Banana Chip Muffins
1 /3 cup vegetable oil
3/4 cup sugar
3 medium ripe bananas, mashed (about 1-1/3 cups)
2 cups all-purpose flour
1/2 cup old-fashioned oats
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips (I use regular and mix in with the dry ingredients so they don't sink)
In a large mixing bowl, beat egg, oil and sugar until smooth. Stir in bananas. Combine the flour, oats, baking soda, baking powder and salt; stir into the banana mixture just until moistened. Stir in chocolate chips. Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Thursday, January 22, 2009
Wednesday, January 21, 2009
6 tbsp. maple syrup
1 1/2 sticks melted butter
24 slices of bread
8 oz. cream cheese
9 large eggs
2 1/2 cups milk
1 tsp. vanilla
Mix together brown sugar, maple syrup and butter. Pour onto a large cookie sheet (12X16). Note: the buttery caramel does not stick to the bottom, but it is a good idea to grease the sides of the pan. Spread the cream cheese on 12 slices of bread and put them, cheese side up, on top of the mixture in the cookie sheet, squeezing slightly to fit. Sprinkle with cinnamon sugar. Place on the other 12 slices of bread on top of the first 12 slices. Cut through each "sandwich" diagonally.
Mix eggs, milk and vanilla together and pour over bread. Cover and refrigerate overnight. Remove the cover before baking. Bake uncovered at 350 degrees for at least 40 minutes, until the tops turn a bit brown. Serve upside down so that caramel side is up. May be served plain or with berries and whipped topping.
Saturday, January 17, 2009
Here's a simple but delicious recipe for banana bread. It is a four and a half star recipe from allrecipes.com. I love that the recipe is so simple yet the result is full of flavor and very moist. It's a keeper. Oh, and a lot of reviewers (me included) added a dash of cinnamon and put in half brown sugar and half white sugar.
Basic Banana Bread
1/2 c. butter, softened
1 c. white sugar
1 1/2 c. mashed banana (I used 3)
2 c. flour
1 tsp. baking soda
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.
Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.
Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.
Warning: this stuff is soooo yummy; it's almost too good. The best advice I can give you is to make sure that you have plenty of people to share it with. Otherwise, you'll end up eating it all by yourself, which can't be a good thing. So, here goes:
1 c. margarine or butter
1 c. sugar
1/2 c. Karo
Melt the above ingredients, remove from heat when it starts to bubble. Add 1 bag of mini marshmallows and mix it until the marshmallows are almost melted. Pour over 3 bags of microwave popcorn or 2 bowls of popcorn (make sure to remove the kernals). Enjoy, but please, try to show a little restraint!!
Black bean and Corn Salad
1/3 cup lime juice
1/2 cup olive oil
1 clove garlic, minced
1 tsp salt
1/8 tsp cayenne pepper
~~combine above ingredients and shake together until well mixed
2-3 cups black beans or 2 (15 oz) cans rinsed and drained
1 1/2 cups frozen sweet corn, thawed
1 avocado, diced (I put in more because we really like the avocado)
1 small red pepper, diced
2 medium tomatoes, diced
6 green onions, finely chopped
1 jalapeno, seeded and chopped
1/2 cup cilantro
~~put together above ingredients. Pour lime dressing over and stir well to coat. Salad can be made ahead of time, but add avocado just before serving!
Makes 4-5 servings for main course, and 8-10 servings side dish!
(we ate ours with chips and inside fajitas or burritos!)
Thursday, January 15, 2009
Basic Meatball Recipe
1 lb ground beef
1 c. bread crumbs
2 tbs. minced onion
1 tbs. milk
1 clove garlic
1 tsp. salt
Combine above ingredients. Form into balls (I use my Pampered Chef cookie scoop). You can brown these on the stove in a small amount of oil, but I prefer to bake them. It is sooo much easier. I just use a cookie sheet and bake them at 400 degrees for about 20 minutes. Turn them half way through the baking time. You can also freeze these and pull them out later & reheat in the sauce you prefer.
3/4 c. grape jelly
3/4 c. chili sauce
Cover meatballs in sauce. Simmer covered about 15 minutes. Enjoy!
Friday, January 9, 2009
Broccoli Cheese Soup
1 can chicken broth
1 small onion, diced
1/3 c. flour1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 c. milk (I used 1% with great results)
1/2 c. shredded cheddar cheese (the sharper the better for flavor - I used sharp cheddar and hopefully next time will have extra sharp cheddar on hand)
1/2 c. shredded swiss cheese
steamed chopped broccoli (the amount of broccoli really boils down to preference - I wanted a lot of broccoli in my soup, so I chopped and steamed approximately 2 1/2 to 3 cups of broccoli florets)
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.Makes approximately 4 servings (with two adults and three kids, we finished the pot of soup in one dinner serving it in bread bowls, so if you are serving more adults or serving the soup in regular bowls, I would consider doubling according to the number of people)
Wednesday, January 7, 2009
Olive Garden Fettuccine Alfredo
Monday, January 5, 2009
1 recipe bread dough
1 cup white sugar
1/2 cup brown sugar
10 t. cinnamon
Make the dough as usual and when you are ready to put it in your pans, divide it into loaves and roll each loaf into a 9X18 rectangle. Using a spray bottle, lightly mist your dough with water. It should be damp, but not wet - no puddling! Put 1/2 cup of the sugar mixture on each loaf. Make sure not to take the sugar mixture to the very edges of your dough; leave a border along all edges so you can roll and pinch the edges.
Lightly mist the dough again with water until sugar is set. Sugar mixture should not be muddy and wet - just lightly misted. You can tell from my pictures that I added to much water because after baking the cinnamon swirls were gooey - they should be dry and sugary, not gooey like a cinnamon roll. Roll up the dough and pinch all edges to seal. Place in bread pans and rise and bake like normal.
TEXAS SHEET CAKE
2 C. flour
1/2 tsp. salt
2 C. sugar
1 tsp. cinnamon
Combine in saucepan:
1 cube margarine
1 C. water
1/4 C. Hershey’s cocoa
1/2 C. oil
Stir and bring to a boil. Pour over flour mix and beat well.
1/2 C. buttermilk
1 tsp. baking soda
1 tsp. vanilla
Mix well and pour into greased and floured 13 x 18 large cookie sheet. Bake at 400 degrees for approximately 20 minutes.
3 1/2 – 3 3/4 C. powdered sugar
1 tsp. vanilla
1/4 C. cocoa
1 cube margarine
1/3 C. milk
Melt margarine in pan. Add cocoa and mix well. Add vanilla, salt, milk and powdered sugar to a creamy consistency. Spread on warm cake. Chopped nuts are optional. Cool before serving.
Sunday, January 4, 2009
3 1/2 cups flour
1/2 cup cornstarch
1 tbsp baking powder
1 1/4 tsp salt
2 tbsp sugar
2-2 1/4 cups heavy cream
7 tbsp butter, melted or milk
cinnamon and sugar for rolling
Lightly grease a 9 x 13 pan.
Whisk together the flour, baking powder, salt, and sugar. Add 2 cups of cream all at once, then toss and stir the mixture till the dough comes together. If necessary, add additional cream to make the dough cohesive. Gather the dough in your hands and knead a few times to make sure there are no dry spots.
Place the cinnamon and sugar in a small, shallow bowl. Break off pieces of dough about the size of a ping pong ball. Dip each piece in butter or milk, then roll in cinnamon and sugar to coat.
Place the cinnamon-coated dough balls into pan in a single layer; they'll be touching one another, which is fine!
Cover the pan with plastic, and place in freezer overnight, or for up to a week or so. If freezing longer than overnight wrap entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let buns rest at room temp. while you preheat the oven to 350 degrees. The buns don't need to thaw.
If you're baking the buns immediately (not frozen), bake them for 45-50 minutes, till the buns in the center are cooked through. If the buns have been frozen, bake them for 65-70 minutes. Tent them with aluminum foil after 45 minutes of baking.
Remove from oven, and serve immediately. Dust with powdered sugar, if desired!