1/2 cup cornstarch
1 cup sugar
1/4 teaspoon salt
5 cups whole milk
12 ounces semisweet chocolate chips
2 teaspoon pure vanilla extract
Thursday, December 24, 2009
1/2 cup cornstarch
Friday, December 18, 2009
Wednesday, December 16, 2009
Tuesday, December 15, 2009
I know the ingredient list looks long, but don't let that deter you from trying these. I usually make a big batch and keep them in the freezer. They are easy to grab and take to work, or perfect for a quick weeknight dinner. I've never deep fried them as the recipe directs. I will just bake, or sometimes microwave them, depending on how hungry I am.
Southwestern Egg Rolls
- 2 Tbs vegetable oil
- 1 boneless, skinless chicken breast half
- 2 Tbs minced green onion
- 2 Tbs minced red bell pepper
- 1/3 c frozen corn kernels
- 1/4 c black beans, rinsed and drained
- 2 Tbs frozen chopped spinach, thawed and drained
- 2 Tbs diced jalapeno peppers
- 1/2 Tbs minced fresh parsley
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/3 tsp salt
- 1 pinch ground cayenne pepper
- 3/4 cup shredded Monterey Jack cheese
- 5 (6 inch) flour tortillas
- 1 quart oil for deep frying
- In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
- Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
- Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
- Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute or until hot and pliable.
- Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with wet toothpicks. Arrange in medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
- In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas for 10 minutes each, or until dark golden brown. Drain on paper towels before serving. (Instead of deep frying, you can bake them in the oven at 425 degrees F for about 12-15 minutes or until golden brown.)
Thursday, December 3, 2009
Chocolate Mint Cookies
- 2 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups Andy's Mint baking chips
- 1 bag Candy Cane Hershey's kisses
2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in mint chips. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack and place a kiss on top.
Tuesday, November 24, 2009
Banana Bran MuffinsFrom EatingWell: May/June 1997
1 dozen muffins | Active Time: 20 minutes | Total Time: 45 minutes
- 1 large egg
- 1 large egg white
- 3/4 cup packed light brown sugar
- 1 cup buttermilk
- 1 cup mashed banana, (2 medium bananas)
- 1 cup unprocessed wheat bran
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chopped pecans, or walnuts
- Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
- Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add buttermilk, banana, bran, oil and vanilla and whisk until blended. Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.
- Spoon batter into prepared muffin cups and sprinkle with nuts. Bake until tops spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
Per muffin : 197 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 18 mg Cholesterol; 33 g Carbohydrates; 4 g Protein; 3 g Fiber; 251 mg Sodium; 188 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 other carbohydrate, 1 fat
Monday, November 23, 2009
Friday, November 20, 2009
Thursday, November 19, 2009
Tuesday, November 17, 2009
Thursday, November 12, 2009
- I used fresh bell pepper, left out the onion, and used cheese tortellini.
- It was a bit spicier than I thought it would be, but I still liked it. If you're planning to serve it to kids, I'd probably omit the crushed red pepper flake.
- Next time I might opt to just use regular canned diced tomatoes, not fire roasted.
- Other than that, it was a nice hearty soup that was delicious with some Parmesan cheese sprinkled over the top and a nice piece of crusty bread for dipping.
Ravioli & Vegetable SoupFrom EatingWell.com
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well.
4 servings, about 2 cups each | Total Time: 25 minutes
- 1 tablespoon extra-virgin olive oil
- 2 cups frozen bell pepper and onion mix, thawed and diced
- 2 cloves garlic, minced
- 1/4 teaspoon crushed crushed red pepper, or to taste (optional)
- 1 28-ounce can crushed tomatoes, preferably fire-roasted
- 1 15-ounce can vegetable broth or reduced-sodium chicken broth
- 1 1/2 cups hot water
- 1 teaspoon dried basil or marjoram
- 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
- 2 cups diced zucchini, (about 2 medium)
- Freshly ground pepper to taste
- Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.
Per serving : 264 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 28 mg Cholesterol; 38 g Carbohydrates; 11 g Protein; 8 g Fiber; 763 mg Sodium; 762 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 1 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.
Friday, October 30, 2009
This Pumpkin Cheesecake was a hit at our Thanksgiving dinner last year. Recipe complements of my friend Katy.
For the crust
* 3/4 cup graham cracker crumbs
* 1/2 cup finely chopped pecans
* 1/4 cup firmly packed light brown sugar
* 1/4 cup granulated sugar
* 4 tablespoons unsalted butter, melted and cooled
For the filling
* 1 1/2 cups solid pack pumpkin
* 3 large eggs
* 1 1/2 teaspoons cinnamon
* 1/2 teaspoon freshly grated nutmeg
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/2 cup firmly packed light brown sugar
* three 8-ounce packages cream cheese, cut into bits and softened
* 1/2 cup granulated sugar
* 2 tablespoons heavy cream
* 1 tablespoon cornstarch
* 1 teaspoon vanilla
Make the crust:
In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
Make the filling:
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
3 cups sugar
1 cup vegetable oil
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease
two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until
smooth. Add water and beat until well blended. Stir in pumpkin,
ginger, allspice and cinnamon.
3. In medium bowl, combine flour, soda, salt, and baking powder.
Add dry ingredients to pumpkin mixture and blend just until all
ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.
Friday, October 16, 2009
We love a good smoothie round here, and we've had our fill this week. Mango smoothies are up there in our top couple faves. Recipe from Williams-Sonoma.
2 cups frozen mango cubes
1 cup plain yogurt
2 cups milk
1 banana, coarsely chopped
2 T. lemon juice
1 tsp. vanilla extract
Wednesday, October 14, 2009
Our menu is very flexible this week- we're nursing our daughter back to health after she had a tonsilectomy on Monday. I made this soup last night, and it was just what the doctor ordered, for all of us. Recipe adapted from one found on For the Love of Cooking.
Creamy Chicken Noodle Soup
2 T. olive oil
2-3 T. yellow onion, finely diced
2 cup carrots, diced
1/2 cup celery, sliced
2 cloves of garlic, minced
couple dashes of oregano
couple dashes of thyme
1 chicken bouillon cube
Sea salt and freshly cracked pepper, to taste
6 cups chicken broth
3 cups of baking potatoes, peeled and diced
2 cups of roasted chicken, shredded
1/4 cup cornstarch
1 cup half n half
2 cups uncooked egg noodles
Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery; sauté for 5-6 minutes. Add the garlic, cook for an additional 60 seconds, stirring constantly.
Season the cooked vegetables with oregano, thyme, chicken bouillon, sea salt and freshly cracked pepper, to taste. Add 5 1/2 cups of chicken broth and potatoes; bring to a boil. Reduce heat, and simmer partially covered, 20 minutes or until the potato is tender.
Combine the cornstarch with the remaining 1/2 cup of chicken broth and mix thoroughly. Add cornstarch mixture, chicken, half-n-half and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender.
Monday, October 12, 2009
Wednesday, October 7, 2009
8 cups oats, not instant
1 1/2 cups brown sugar
1 1/2 cup wheat germ (optional)
8 oz. almonds
8 oz cashews
8 oz coconut, unsweetened large ribbon
3 oz sunflower seeds
1/2 cup water
1/2 cup oil
1/2 cup honey
1/2 cup peanut butter
2 teaspoons vanilla
1 cup raisins
Mix first seven ingredients in a large bowl. Heat water, oil, honey, and peanut butter until it begins to bubble. Add vanilla and pour over dry ingredients. Mix well and spread on two large cookie sheets. Bake in 200 degree oven for about two hours or until coconut is golden. Stir occasionally while baking. Add raisins when cool. Store in an airtight container.
Tuesday, October 6, 2009
Came across this fun appetizer on Prudence Pennywise a few weeks back. Very tasty- kids and adults gobbled them up. I think they would be outstanding with some of Shawna Ellsworth's salsa... must get that recipe.
1 and 1/2 cups corn kernels, divided use
1/4 cup vegetable broth or chicken broth or water
1/4 cup butter, softened
3 tablespoons sugar
1 pinch salt
heaping 1/2 cup masa harina
1/4 cup flour
In a blender, combine 3/4 cup corn kernels and butter. Process until almost smooth. Pour into bowl and add remaining ingredients, including remaining 3/4 cup corn kernels. Shape into 12 small patties. Preheat griddle over medium high heat and lightly coat with butter. Cook patties like pancakes, until golden brown on each side. Serve with avocado, sour cream, and fresh salsa.
Monday, October 5, 2009
Hold the Onions Readers, please pray for Maren this week. She is getting all 4 wisdom teeth pulled today and will be on a steady diet of liquified food for the next few days. Her last meal is going to be a big fat In-n-Out cheeseburger before the big event. Best of luck Mare!
Here's whats for dinner round here this week...
Sun- Paula Deen's pot roast, mom's homemade rolls (she did good, Kelli!), layered green salad, balsamic roasted potatoes and carrots, and Laurel's layered chocolate pudding dessert- must post recipe for that soon, it is THE BEST.
M- broccoli cheese soup, rolls, green salad w/ walnuts and pears
W- spinach ravioli with marinara sauce and steamed squash
Th- maybe stirfry again- it was so good last week!
F- pepperoni pizza
S- going out, or taking out
Thursday, October 1, 2009
Chris took me out for a wonderful dinner for my birthday a couple months ago. We ate at one of the restaurants inside the Marriott Desert Ridge Resort in Scottsdale. Our dinner was delish. But one thing stood out above all the rest of the meal. DESSERT. Mini root beer floats and an Oreo banana cream pie with caramel sauce and a crispy cinnamon sugar banana slice. I could not get over how amazing it was. ATK helped me recreate the pie for my Mom's birthday earlier this month. The only thing I cannot figure out is the fried banana. Mine turned to mush. I am stumped and would welcome any suggestions.
Oreo Banana Cream Pie
16 Oreo cookies, broken into rough pieces (not double stuffed)
2 T. unsalted butter, melted
Preheat oven to 350. Grind cookies in food processor until fine crumbs. With machine running, pour butter through tube til incorporated. Transfer crumbs to pie plate. Press crumbs into an even layer on the bottom and sides of pie plate. Bake until set, about 15 minutes. Cool.
1/2 C. plus 2 T. sugar
1/4 C. cornstarch
1/8 tsp. salt
5 large egg yolks
2 C. whole milk
1/2 C. evaporated milk
1/2 vanilla bean split lengthwise
2 T. unsalted butter
2 ripe bananas
Whisk the sugar, cornstarch and salt together in a medium saucepan. Whisk in the egg yolks, then immediately but gradually whisk in the milk and evaporated milk. Scrape the seeds out of the vanilla bean halves with a knife. Add both vanilla seeds and pod to the pot. Bring mixture to a simmer over medium heat, whsiking frequently, then cook for one minute til mixture is thick and smooth. Off the heat, discard the vanilla bean pod and whisk in the butter.
Pour filling into a shallow pan and lay a sheet of plastic wrap directly on the surface of the filling to prevent a skin from forming and allow to cool at room temp til just warm, about 30 minutes. Pour 1/2 the filling into the Oreo crust, add a layer of 2 ripe bananas, sliced thin, and pour in the remaining filling. Again lay a sheet of plastic wrap directly on the surface. Refrigerate the pie until completely chilled, about 4 hours.
1 C. heavy cream, chilled
1 T. sugar
1 tsp. vanilla extract
Just before serving, whip the cream, sugar, and vanilla together in a chilled bowl until soft peaks form. Spread over top of the pie. Drizzle with caramel sauce and top with additional sliced bananas, if you fancy.
Tuesday, September 29, 2009
3-4 chicken breasts
1/3 c. teriyaki sauce
1/3 c. pineapple juice
1/3 c. honey
4 cloves garlic, minced
2 T. olive oil
black pepper to taste
(Keep 1/3 c. for basting)
1 avocado, diced
1 mango, diced
1 tomato, diced (squish out seeds)
5 green onions, chopped
½ c. cilantro leaves, cut with kitchen shears
1-2 jalapeno peppers, finely diced (put sandwich bag over hand to take seeds out)
juice of 1 lime
Marinate meat for approximately 6 hours. Grill meat, while basting with extra sauce. Make salsa right before serving. Serve meat with salsa on top.
Note: Leftovers are excellent on salad with Brianna’s Poppyseed salad dressing.
Thursday, September 24, 2009
I have never been a huge fan of carrot cake, because of all the chunks. I was intrigued when I saw a recipe that called for carrot baby food. I liked the puree idea, but jarred baby food just tastes NASTY and that won't do.
America's Test Kitchen came to the rescue again. I've made this cake twice in the last couple weeks. Grating the carrots takes a little while... I'd be interested to see how the food processor does.
2 1/2 C. all-purpose flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
1/2 tsp. salt
4 large eggs, room temp
1 1/2 C. granulated sugar
1/2 C. packed light brown sugar
1 1/2 C. veg oil
1 lb. carrots, peeled and grated
Adjust oven rack to middle position and heat the oven to 350. Lightly coat a 9 by 13 cake pan with veg oil spray, then line the bottom with parchment paper. Whisk the flour, baking soda, spices, and salt together in a large bowl and set aside. Whisk the eggs and sugars together in a large bowl until frothy and the sugar is mostly dissolved, about 1 min. While whisking, slowly add the oil until the mixture is thoroughly combined, about 1 min. Whisk in the flour mixture til no streaks remain. Stir in the carrots. Pour the batter into the prepared pan. Bake until center of cake is done, 40-50 minutes, rotating the pan halfway through baking. Let cake cool in pan on wire rack about two hours. Run a knife around edges of pan, invert the cake on a cooling rack, peel off the parchment, then invert again onto a serving platter.
Cream Cheese Frosting
8 oz. cream cheese, softened
5 T. unsalted butter, softened
1 T. sour cream
1/2 tsp. vanilla extract
1 1/4 C. powdered sugar
Mix the cream cheese, butter, sour cream and vanilla with an electric mixer til combined. Add the powdered sugar and mix til smooth. Frost, and dive in!
Wednesday, September 23, 2009
A couple weeks back, Kelli and I went to Florida to visit Mason, Amanda and Jonah (our brother and his family). At the top of our to-do list was a road trip to Savannah, Georgia to dine at Paula Deen's restaurant, The Lady and Sons. It was a Saturday, and they were booked for lunch and also dinner. But Mason worked his magic on the hostess and within a few minutes we were seated. :) Just being there was so very fun. The staff was outstanding- so friendly. I don't know quite how to say this, I feel as though I am betraying Paula, but our meal was just OK. It was right up there with Chuck-O-Rama buffet. I am so glad we did it, just to say we did. All around our meal was a fun one, just not THE most delicious. We were spoiled the rest of the trip by Amanda's exceptional cooking, which IS something to write home about. I'm hoping she'll post her Mango Chicken recipe for us... whaddaya say Mandy?
Tuesday, September 22, 2009
This one's a family favorite. Yum yum.
Manicotti with Spinach
1 box (8 oz) uncooked manicotti shells
2 C shredded Italian cheese blend (8 oz)
1/4 tsp. crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) frozen spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) marinara sauce
1 C. grated parmesan cheese
1/2 c. half n half
1. Heat oven to 375°F. Cook manicotti as directed on box. Rinse and drain well.
2. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
3. In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Mix remaining sauce with half n half then pour over manicotti.
4. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend and 1 C. parmesan. Bake uncovered 5 minutes longer or until cheese is melted.
Sun- Pasta al Forno, spinach salad, rolls, coconut chocolate chip cookies
M- double decker tacos
T- hawaiian pizza (kid's request)
W- chicken salad sammies
Th- penne with roasted veggies
F- taking advantage of AZ Restaurant Week
Friday, September 18, 2009
This is one of the yummiest desserts ever! The combination of flavors is unbelieveable. Any chocolate chip cookie will do, but my favorite recipe is from here.
8 oz. fresh strawberries
3 chocolate chip cookies
1 heaping tsp. orange zest
1 Tbs. sugar
1 Tbs. melted butter
vanilla yogurt ( I used Strauss because it's really runny- perfect for drizzling)
Preheat oven to 350 degrees. Combine sliced strawberries, orange zest, and sugar in a medium bowl. Pour the strawberry mixture into an oven-safe dish and crumble the cookies on top. Drizzle melted butter all over and bake for 7 minutes. Serve warm with vanilla yogurt drizzled over the top. DIVINE!
Whole Wheat Chocolate Chip Cookies
1 C. butter
1 C. sugar
1 C. brown Sugar
1 tsp. vanilla
2 C. whole wheat flour
2 1/2 C. oatmeal (Blend in blender or food processor until powdery)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
12 oz. semi-sweet chocolate chips
1 4 oz. Hershey’s bar (grated)
Cream together butter & sugars. Add eggs & vanilla. In a separate bowl mix together flour, oats, salt, baking powder & baking soda then add to butter/sugar mixture. Stir in chips & grated Hershey’s bar. Bake on ungreased baking sheet 2 inches apart for 8 minutes @ 375.
Tuesday, September 15, 2009
Found these funny sammies and thought I'd pass them along.
Here's what we're having for dinner this week:
Sun- brocooli chicken casserole, fresh fruit and coconut dip, caesar salad, cornbread, banana cream pie
M- roast chicken, balsamic roasted carrots and potatoes
T- taco salad
W- chicken pot pie
Th- tostadas with homemade refried beans, tamale griddle cakes
Monday, September 14, 2009
Arizonans, it's that time again! Chris and I are at a loss as to which restaurant to try. Roy's, Flemings, Ocean Prime, Cowboy Ciao, and The Green House are all on our to-try list. The website has all the info you'll need. Hooray!