Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, September 6
Recipe for your sweet tooth
Friday, December 18
Chocolate Cheesecake recipe
I lost this recipe many years ago and have looked for it every since because we had loved it so much.
The other day my sister called and said "I have a question for you about your Chocolate Cheesecake recipe" and I said "I wish I could help, but I lost it." She told me that I had emailed the recipe to her back around 2001, so she had it!!!! I am soooo excited!
Here is the recipe. I know you all will love it and would love to hear from you after you've made it. It is SOO yummy!
CHOCOLATE CHEESECAKE
1 c. crushed chocolate wafer cookie crumbs
(If you can't find chocolate "vanilla wafers", use chocolate graham crackers.)
3 Tbsp. sugar
3 Tbsp. margarine, melted
Filling:
2 c. semi-sweet chocolate chips (12 oz. bag)
2- 8oz. pckgs. cream cheese, softened
3/4 c. sugar
2 Tbsp. flour
2 eggs
1 tsp. vanilla
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom of 9" springform pan. Set aside. In a saucepan over low heat, melt the chocolate chips until smooth. Set aside.
In mixing bowl, beat cream cheese and sugar until smooth. Add flour and beaten eggs, beat on low just until combined. Stir in vanilla and melted chocolate until just blended. Pour over crust. This will be very thick, like frosting.
Bake at 350degrees for 40-45 minutes until center is almost set. Cool on wire rack for 1 hour. Carefully run knife around edge of pan to loosen. Cool 1 hour longer. Chill 8 hours or overnight. Remove sides of pan.
Unless we are serving it right away, I like to cut it right away and put it into a freezer container so I can remove how many slices we want about 1 hr. before we are wanting them.
The other day my sister called and said "I have a question for you about your Chocolate Cheesecake recipe" and I said "I wish I could help, but I lost it." She told me that I had emailed the recipe to her back around 2001, so she had it!!!! I am soooo excited!
Here is the recipe. I know you all will love it and would love to hear from you after you've made it. It is SOO yummy!
CHOCOLATE CHEESECAKE
1 c. crushed chocolate wafer cookie crumbs
(If you can't find chocolate "vanilla wafers", use chocolate graham crackers.)
3 Tbsp. sugar
3 Tbsp. margarine, melted
Filling:
2 c. semi-sweet chocolate chips (12 oz. bag)
2- 8oz. pckgs. cream cheese, softened
3/4 c. sugar
2 Tbsp. flour
2 eggs
1 tsp. vanilla
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom of 9" springform pan. Set aside. In a saucepan over low heat, melt the chocolate chips until smooth. Set aside.
In mixing bowl, beat cream cheese and sugar until smooth. Add flour and beaten eggs, beat on low just until combined. Stir in vanilla and melted chocolate until just blended. Pour over crust. This will be very thick, like frosting.
Bake at 350degrees for 40-45 minutes until center is almost set. Cool on wire rack for 1 hour. Carefully run knife around edge of pan to loosen. Cool 1 hour longer. Chill 8 hours or overnight. Remove sides of pan.
Unless we are serving it right away, I like to cut it right away and put it into a freezer container so I can remove how many slices we want about 1 hr. before we are wanting them.
Monday, March 16
Soup, anyone?
We're having a rainy day here in GA. A great day for soup.
I blogged about Olive Garden's Chicken Gnocchi Veronese Soup here and here. If this is the 3rd blog about it, you know it's gotta be good!
Well, forget that recipe in that 2nd blog. It's too hard and complicated.
My mom found the following recipe and made it. It is absolutely fantastic and easier, to boot! It tasted just like the Olive Garden one. So here is the best recipe for Chicken Gnocchi Soup in "my mother's own words".
CHICKEN GNOCCHI CREAM SOUP
1/3 c. olive oil or butter (I used butter for flavor)
2 cloves of minced garlic
1 lb. chicken (I just cut up some cooked chicken I had and
"eyeballed" it. It doesn't say the chicken should be cooked
ahead but I think it should be. Also, then it is quicker to put
together.)
1/3 C flour
1/2 carrot shredded (I used baby carrots shredded and again I
eyeballed the amount to what I thought
should be in the soup)
1 stick of celery cut small pieces (I didn't use this much)
1/2 cup chopped spinach (I used frozen spinach,thawed)
2 1/2 C milk (you can use 2% or skim) I used 2 Cups
1 1/2 C heavy cream (I used fat free half&half)
3 chicken bullion cubes ( I used Tones chicken stock which I
dissolved in a small bit of hot water)
pepper to taste
16 or 17.6 oz package of Gnocchi. If I make this again, I will cut
the gnocchi in half. They were kinda
big bites.
Melt butter in pot and add in the garlic and sautee. Add chicken and
heat thoroughly or cook more if the chicken is not already cooked
earlier.
Add flour and stir in flour and mix well until the flour is cooked
into the chicken
Add milk and cream and stir well
Add veggies and stir in
Add the bullion or Tones chicken stock & stir in
Add Gnocchi last. It only takes 4-5 min. to cook through
Mix ingredients well until soup thickens and stir occasionally.
Cover and simmer a few minutes.
I added a bit more Tones Stock as I thought it needed a bit more
flavor. Since dissolving that in water made it a bit thinner, I added
a little more flour to the stock. Stirred it into the soup until it
was of the right consistency and heated through.
All this only takes about 30 min to prepare from start to finish
I blogged about Olive Garden's Chicken Gnocchi Veronese Soup here and here. If this is the 3rd blog about it, you know it's gotta be good!
Well, forget that recipe in that 2nd blog. It's too hard and complicated.
My mom found the following recipe and made it. It is absolutely fantastic and easier, to boot! It tasted just like the Olive Garden one. So here is the best recipe for Chicken Gnocchi Soup in "my mother's own words".
CHICKEN GNOCCHI CREAM SOUP
1/3 c. olive oil or butter (I used butter for flavor)
2 cloves of minced garlic
1 lb. chicken (I just cut up some cooked chicken I had and
"eyeballed" it. It doesn't say the chicken should be cooked
ahead but I think it should be. Also, then it is quicker to put
together.)
1/3 C flour
1/2 carrot shredded (I used baby carrots shredded and again I
eyeballed the amount to what I thought
should be in the soup)
1 stick of celery cut small pieces (I didn't use this much)
1/2 cup chopped spinach (I used frozen spinach,thawed)
2 1/2 C milk (you can use 2% or skim) I used 2 Cups
1 1/2 C heavy cream (I used fat free half&half)
3 chicken bullion cubes ( I used Tones chicken stock which I
dissolved in a small bit of hot water)
pepper to taste
16 or 17.6 oz package of Gnocchi. If I make this again, I will cut
the gnocchi in half. They were kinda
big bites.
Melt butter in pot and add in the garlic and sautee. Add chicken and
heat thoroughly or cook more if the chicken is not already cooked
earlier.
Add flour and stir in flour and mix well until the flour is cooked
into the chicken
Add milk and cream and stir well
Add veggies and stir in
Add the bullion or Tones chicken stock & stir in
Add Gnocchi last. It only takes 4-5 min. to cook through
Mix ingredients well until soup thickens and stir occasionally.
Cover and simmer a few minutes.
I added a bit more Tones Stock as I thought it needed a bit more
flavor. Since dissolving that in water made it a bit thinner, I added
a little more flour to the stock. Stirred it into the soup until it
was of the right consistency and heated through.
All this only takes about 30 min to prepare from start to finish
Sunday, March 15
A Comforting Dessert
It was such a dreary day yesterday (It is today, too!), so we had my parents down for the afternoon and for supper. Mom and I made the meal together. Oven-fried chicken, oven-rice (which is wonderful and makes the house smell so good!), steamed broccoli and some comfort food for dessert.
I was going to make a low-cal, low-fat "Jello Pie" for dessert but Mom said with this weather we needed comfort food. She suggested Peach Cobbler and brought fresh-frozen peaches with her.
Well, I had this recipe from college for Peach Pudding that I hadn't made in a long while and I remembered how we loved it. It really is a "comforting" dish and it's so easy to make with basic ingredients. And similar to a cobbler.
Peach Pudding
1 can peaches (We used home-frozen. You need the juice w/ frozen or canned.)
6 Tbsp. butter or margarine
1 c. flour
1 c. sugar
1 c. milk
1 tsp. baking powder
1/4 tsp. salt
1. Melt butter in square pan.
2. Pour diced fruit and juice over the melted butter.
3. Make batter of remaining ingredients. (Batter will be thin.)
4. Pour over fruit and butter mixture. If desired sprinkle with cinnamon.
5. Bake 1 hour at 350 degrees.
Serve warm w/ whipped cream. (I like it cold, too!)
I was going to make a low-cal, low-fat "Jello Pie" for dessert but Mom said with this weather we needed comfort food. She suggested Peach Cobbler and brought fresh-frozen peaches with her.
Well, I had this recipe from college for Peach Pudding that I hadn't made in a long while and I remembered how we loved it. It really is a "comforting" dish and it's so easy to make with basic ingredients. And similar to a cobbler.
Peach Pudding
1 can peaches (We used home-frozen. You need the juice w/ frozen or canned.)
6 Tbsp. butter or margarine
1 c. flour
1 c. sugar
1 c. milk
1 tsp. baking powder
1/4 tsp. salt
1. Melt butter in square pan.
2. Pour diced fruit and juice over the melted butter.
3. Make batter of remaining ingredients. (Batter will be thin.)
4. Pour over fruit and butter mixture. If desired sprinkle with cinnamon.
5. Bake 1 hour at 350 degrees.
Serve warm w/ whipped cream. (I like it cold, too!)
Saturday, March 7
Refreshing dessert
I got this dessert from Mari's Recipe Blog.
I tweaked it just a little. I made an Angel Food Cake and cubed about 4 slices. Then I made homemade Vanilla Pudding and when it was chilled folded in a container of fat free whipped topping. I layered the Angel Food cubes, the pudding mixture and blueberries and strawberries into parfait glasses.
My son groaned the entire time he was eating his!
I've made something similar before in an oblong pan, but it had cream cheese in the mixture and homemade blueberry pie filing on top.
I tweaked it just a little. I made an Angel Food Cake and cubed about 4 slices. Then I made homemade Vanilla Pudding and when it was chilled folded in a container of fat free whipped topping. I layered the Angel Food cubes, the pudding mixture and blueberries and strawberries into parfait glasses.
My son groaned the entire time he was eating his!
I've made something similar before in an oblong pan, but it had cream cheese in the mixture and homemade blueberry pie filing on top.
Thursday, January 29
Chicken Gnocchi Veronese recipe
For those who were asking about this recipe, here it is! Please let me know if you make it and how it turns out. It looks like an awful lot of work, but then I make Holiday/Wedding Soup and that's work, so it really shouldn't stop me.
I found one on Olive Garden's website by doing a search for it.
CHICKEN GNOCCHI VERONESE
Ingredients
1/4 cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
1/2 zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in &frac; strips
2 small branches rosemary
1 garlic clove, minced
Juice of 1/2 lemon
Veronese Sauce
1 cup Parmesan cheese, grated
1/2 cup ricotta cheese
14 fl oz heavy cream
Gnocchi
2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
OR
1 lb gnocchi (potato dumplings), cooked according to package directions
Procedures
NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.
Gnocchi
WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into &frac; pieces. Push fork tines on each piece for the classic gnocchi appearance.
BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.
Chicken & Sauce
COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.
DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
SERVE gnocchi topped with extra Parmesan cheese.
I found one on Olive Garden's website by doing a search for it.
CHICKEN GNOCCHI VERONESE
Ingredients
1/4 cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
1/2 zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in &frac; strips
2 small branches rosemary
1 garlic clove, minced
Juice of 1/2 lemon
Veronese Sauce
1 cup Parmesan cheese, grated
1/2 cup ricotta cheese
14 fl oz heavy cream
Gnocchi
2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
OR
1 lb gnocchi (potato dumplings), cooked according to package directions
Procedures
NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.
Gnocchi
WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into &frac; pieces. Push fork tines on each piece for the classic gnocchi appearance.
BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.
Chicken & Sauce
COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.
DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
SERVE gnocchi topped with extra Parmesan cheese.
Monday, January 26
Fantastic recipe
My mom has been helping me a lot. Last Wednesday she came and spent the night and all of the next day. She and my son got groceries, picked up my prescriptions & some "takeout" for lunch. She made me a few meals, all of which were very scrumptious! I was probably at my worst on Wednesday, so her timing was excellent!
One of the recipes she made was Emeril's Chicken Cacciatore. She saw him make it on GMA and got the recipe off of the website. I think he has two recipes, this is the Slow Cooker Version. It is FANTASTIC. I must say it is one of my favorite recipes.
EMERIL'S CHICKEN CACCIATORE
8 chicken thighs - 2 1/2 to 3 lbs. total (we use chicken breasts)
1 3/4 tsp salt
1/2 tsp pepper
1 1/2 tsp Emeril's Original Essence
1/4 C plus 2 Tbsp flour
2 Tbsp Olive oil
2 C sliced onions
8 oz sliced mushrooms (I pick mine out- hate mushrooms!)
1 1/2 tsp red pepper flakes
2 Tbsp minced garlic ( I use fresh and mince them)
1 1/2 tsp oregano
1 1/2 tsp rosemary
1 bay leaf
1 (28 oz ) can whole peeled tomatoes, crushed, with juice
1/2 C dry white wine
1/4 C tomato paste
2 Tbsp basil
Cooked pasta for serving
1/2 C grated parmesan cheese, optional
Season chicken on both sides with 1 tsp salt, pepper, and Essence.
Dredge lightly in 1/4 C of flour.
Heat olive oil in large skillet and cook the chicken until golden on
both sides, 8 to 10 min.
Transfer chicken to the slow cooker. To the same skillet add the
onions, mushrooms and red pepper flakes and cook until softened about
4 - 6 min.
Add garlic, oregano, rosemary, bay leaf and remaining 2 tbsp flour and
cook, stirring for 1 to 2 min.
Add tomatoes, wine, tomato paste (or sauce), remaining salt and stir
to combine. Transfer to the slow cooker, cover and cook until
chicken is fork-tender, 4 to 4 1/2 hrs. on high.
Stir in the basil and adjust seasoning if necessary. Let sit on warm
for 10 min and serve over cooked pasta and garnished with Parmesan
cheese if desired.
Yield: 4 - 6 servings.
One of the recipes she made was Emeril's Chicken Cacciatore. She saw him make it on GMA and got the recipe off of the website. I think he has two recipes, this is the Slow Cooker Version. It is FANTASTIC. I must say it is one of my favorite recipes.
EMERIL'S CHICKEN CACCIATORE
8 chicken thighs - 2 1/2 to 3 lbs. total (we use chicken breasts)
1 3/4 tsp salt
1/2 tsp pepper
1 1/2 tsp Emeril's Original Essence
1/4 C plus 2 Tbsp flour
2 Tbsp Olive oil
2 C sliced onions
8 oz sliced mushrooms (I pick mine out- hate mushrooms!)
1 1/2 tsp red pepper flakes
2 Tbsp minced garlic ( I use fresh and mince them)
1 1/2 tsp oregano
1 1/2 tsp rosemary
1 bay leaf
1 (28 oz ) can whole peeled tomatoes, crushed, with juice
1/2 C dry white wine
1/4 C tomato paste
2 Tbsp basil
Cooked pasta for serving
1/2 C grated parmesan cheese, optional
Season chicken on both sides with 1 tsp salt, pepper, and Essence.
Dredge lightly in 1/4 C of flour.
Heat olive oil in large skillet and cook the chicken until golden on
both sides, 8 to 10 min.
Transfer chicken to the slow cooker. To the same skillet add the
onions, mushrooms and red pepper flakes and cook until softened about
4 - 6 min.
Add garlic, oregano, rosemary, bay leaf and remaining 2 tbsp flour and
cook, stirring for 1 to 2 min.
Add tomatoes, wine, tomato paste (or sauce), remaining salt and stir
to combine. Transfer to the slow cooker, cover and cook until
chicken is fork-tender, 4 to 4 1/2 hrs. on high.
Stir in the basil and adjust seasoning if necessary. Let sit on warm
for 10 min and serve over cooked pasta and garnished with Parmesan
cheese if desired.
Yield: 4 - 6 servings.
Saturday, January 17
Buttery Crescents
I think I overdid it yesterday. I worked in the kitchen, did some laundry, then picked up my husband and went to my parents. My sister and her husband were visiting there just for the evening, so I didn't want to miss seeing her. My mom made way-too-much of Baked Spaghetti and homemade bread and a dessert. I took along salad fixings and homemade applesauce. We had a nice meal together and visited, then we brought left-overs home!
Here is a picture of my sister and my dad.
She looks so great. She had determined to lose weight by the time she hit 50 and get into better shape. She did it through Weight Watchers and surpassed her goal, going down about 4 sizes. She has so much more energy and feels so much better and looks fantastic. I have to admit that sometimes it's hard looking at her all pretty and trim and healthy, when I'm all bloated and overweight and unhealthy. But I'm proud of her and she's an inspiration to me to keep trying, even though I have some roadblocks that she doesn't have.
Let's see, my title is Butter Crescents. I need to segway here from the losing weight to eating something yummy! Should have thought that one out more.
Anyway, my family loves these Buttery Crescent Rolls that I fix in my bread machine, then shape. They are quite easy and I keep them in the freezer and grab some out with soup or roast.
-----
From the baking to the health now. The doctor commented yesterday that I don't seem to be getting better on these abx. They are concerned I've had ringing in my ears with the Tobramycin, but for now they will continue with what I'm on until next Wed. and then see if I'm better. If I have anymore ringing in the ears before then, I have to tell them right away and stop the Tobra. The next recourse, if I'm not better, is to hospitalize me and try another IV abx. while they can watch me since I'm allergic to most of them. Probably do desensitization.
Right now my list of meds has grown to 21. The pathetic thing is, some of them are for side effects of the other meds!
Tell me if I'm wrong, but if I'm taking 21 medications shouldn't I feel like I am healthy enough to run a marathon or at least clean my house? Something's wrong with this picture.
Here is a picture of my sister and my dad.
She looks so great. She had determined to lose weight by the time she hit 50 and get into better shape. She did it through Weight Watchers and surpassed her goal, going down about 4 sizes. She has so much more energy and feels so much better and looks fantastic. I have to admit that sometimes it's hard looking at her all pretty and trim and healthy, when I'm all bloated and overweight and unhealthy. But I'm proud of her and she's an inspiration to me to keep trying, even though I have some roadblocks that she doesn't have.
Let's see, my title is Butter Crescents. I need to segway here from the losing weight to eating something yummy! Should have thought that one out more.
Anyway, my family loves these Buttery Crescent Rolls that I fix in my bread machine, then shape. They are quite easy and I keep them in the freezer and grab some out with soup or roast.
BUTTERY CRESCENT ROLLS
2 1/4 tsp. active dry yeast
1/2 c. warm water, 110-115degrees
1/2 c. warm milk, 110-115degrees
1/2 c. margarine or butter, softened
1/3 c. sugar
1 egg
3/4 tsp. salt
4 - 4 1/2 c. all-purpose flour
Additional butter
Place ingredients in bread machine in order mfg. recommended for the machine. When dough cycle is complete, punch dough down. Turn onto a floured surface, divided in half. Roll each portion into a 12" circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed end down 2" apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in warm place until doubled, about 30 min. Bake 375degrees for 12-14 min. or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.
-----
From the baking to the health now. The doctor commented yesterday that I don't seem to be getting better on these abx. They are concerned I've had ringing in my ears with the Tobramycin, but for now they will continue with what I'm on until next Wed. and then see if I'm better. If I have anymore ringing in the ears before then, I have to tell them right away and stop the Tobra. The next recourse, if I'm not better, is to hospitalize me and try another IV abx. while they can watch me since I'm allergic to most of them. Probably do desensitization.
Right now my list of meds has grown to 21. The pathetic thing is, some of them are for side effects of the other meds!
Tell me if I'm wrong, but if I'm taking 21 medications shouldn't I feel like I am healthy enough to run a marathon or at least clean my house? Something's wrong with this picture.
Tuesday, January 13
Comforting Chicken Noodle Soup
One of my families favorite soups that I make is Comforting Chicken Noodle Soup. I got it from Quick Cooking, January 1999.
This is a great week for soups as it's extra cold here in the south. Here is the recipe for this one, in case you'd like to try it.
COMFORTING CHICKEN NOODLE SOUP
2 qts. water
8 chicken boullion cubes (I use Tones paste for less sodium)
6 1/2 c. uncooked wide egg noodles
2 cans condensed cream of chicken soup, undiluted
3 c. cooked chicken, cubed
8 oz. fat free sour cream
minced fresh parsley
In a large saucepan, bring water and boullion to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. DO NOT DRAIN. Add soup and chicken pieces; heat through. Remove from the heat; stir in sour cream. Sprinkle with parsley. Yield: 10-12 servings.
This is a great week for soups as it's extra cold here in the south. Here is the recipe for this one, in case you'd like to try it.
COMFORTING CHICKEN NOODLE SOUP
2 qts. water
8 chicken boullion cubes (I use Tones paste for less sodium)
6 1/2 c. uncooked wide egg noodles
2 cans condensed cream of chicken soup, undiluted
3 c. cooked chicken, cubed
8 oz. fat free sour cream
minced fresh parsley
In a large saucepan, bring water and boullion to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. DO NOT DRAIN. Add soup and chicken pieces; heat through. Remove from the heat; stir in sour cream. Sprinkle with parsley. Yield: 10-12 servings.
Friday, December 19
I got nothin' - but Caramel Corn
Nothing new and exciting...hey, I hardly ever leave the house, so that limites the new and exciting right there.
It's warm here. It's been running 68degrees for a few days. That's hard to believe when there is so much harsh weather going on north of us.
Nearly all my packages are wrapped, cookies are baked and half have been eaten! I really need to cut back on my son's sweets! I usually bake about 8 different types of cookies, but this year did 3 cookies & 2 biscotti's, plus caramel corn and party mix. Do you want my grammy's Caramel Corn recipe?
Grammy's Baked Caramel Corn
1 c. butter or oleo (2 sticks)
2 c. firmly-packed brown sugar
1/2 c. corn syrup (light or dark-I used dark)
6 qt. popped corn (do NOT use microwave popcorn in bags or it won't turn out! I pop my corn in the popper. It's cheaper anyway.)
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
Pop 6 qt. popping corn (I use my beverage pitcher for measuring!). Melt butter, stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly; boil without stirring 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 shallow baking or roasting pans. Bake in 250degree oven for 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Break apart and store in lightly-covered container. Makes 5 qts. of Caramel Corn.
It's warm here. It's been running 68degrees for a few days. That's hard to believe when there is so much harsh weather going on north of us.
Nearly all my packages are wrapped, cookies are baked and half have been eaten! I really need to cut back on my son's sweets! I usually bake about 8 different types of cookies, but this year did 3 cookies & 2 biscotti's, plus caramel corn and party mix. Do you want my grammy's Caramel Corn recipe?
Grammy's Baked Caramel Corn
1 c. butter or oleo (2 sticks)
2 c. firmly-packed brown sugar
1/2 c. corn syrup (light or dark-I used dark)
6 qt. popped corn (do NOT use microwave popcorn in bags or it won't turn out! I pop my corn in the popper. It's cheaper anyway.)
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
Pop 6 qt. popping corn (I use my beverage pitcher for measuring!). Melt butter, stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly; boil without stirring 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 shallow baking or roasting pans. Bake in 250degree oven for 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Break apart and store in lightly-covered container. Makes 5 qts. of Caramel Corn.
Thursday, November 20
Biscotti, anyone?
I found this recipe last year on Allrecipes.com. I thought it would make great gifts and be cheaper than buying it commercially (is that the word?). This Biscotti was such a huge hit. Not only did my family eat it like crazy, but it was a favorite by so many people I gave it to. It is very easy to make, makes the house smell yummy and is oh-so-good! **I did not take this photo. It was taken by Lisa D. who added icing to hers. Some also substituted 3/4c. dried cranberries for the almonds. I like it just the way it is!**
ORANGE-ALMOND BISCOTTI
INGREDIENTS (Nutrition)
2 1/4 cups all-purpose flour
1 1/4 cups white sugar
1 pinch salt
2 teaspoons baking powder
1/2 cup sliced almonds
1 tablespoon orange zest
3 egg, beaten
1 tablespoon vegetable oil
1/4 teaspoon almond extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.
Nutritional Information
Orange Almond Biscotti II
Servings Per Recipe: 12
Amount Per Serving
Calories: 220
Total Fat: 4.6g
Cholesterol: 53mg
Sodium: 130mg
Total Carbs: 39.9g
Dietary Fiber: 1.1g
Protein: 4.8g
ORANGE-ALMOND BISCOTTI
INGREDIENTS (Nutrition)
2 1/4 cups all-purpose flour
1 1/4 cups white sugar
1 pinch salt
2 teaspoons baking powder
1/2 cup sliced almonds
1 tablespoon orange zest
3 egg, beaten
1 tablespoon vegetable oil
1/4 teaspoon almond extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.
Nutritional Information
Orange Almond Biscotti II
Servings Per Recipe: 12
Amount Per Serving
Calories: 220
Total Fat: 4.6g
Cholesterol: 53mg
Sodium: 130mg
Total Carbs: 39.9g
Dietary Fiber: 1.1g
Protein: 4.8g
Friday, October 31
Souptacular Crockpotalooza
BooMama has challenged us to share our favorite soups/crockpot recipes, especially with the cooler weather settling in. I love to make homemade soups and stews, so I will be adding on to this and "bumping it up" when I do. I think this is one of my family's top favorites:
COMFORTING CHICKEN NOODLE SOUP
From Quick Cooking, Issue 1/99
2 qts. water
8 chicken bouillion cubes (I prefer to use Tones paste for less sodium)
6 1/2 c. uncooked wide egg noodles
2 cans condensed cream of chicken soup, undiluted
3 c. cooked chicken, cubed
8 oz. sour cream (I used Fat Free)
minced parsley
In large saucepan, bring water and bouillion to a boil.
Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain.
Add soup and chicken; heat through.
Remove from the heat; stir in sour cream. Sprinkle with parsley. Yield: 10-12 servings
WEDDING SOUP - a/k/a Holiday Soup
chicken & chicken broth
1 med. onion, chopped
3 carrots, diced
2 celery, diced
3 medium potatoes, diced
miniature meatballs
spinach, chopped
chicken bouillion
pastina
basil
parsley
Cook small amount of chicken in broth. Remove chicken & bone from broth. Set shreds and pcs. of chicken aside for later.
Add to broth onions, carrots, celery, potatoes that are all cut near same size so their cooking time is basically the same. When tender, remove from broth and mash with a fork. Really smash them good! Then add back to broth, along with any juice that came out with the mashing.
Add chicken pieces from the bone to the broth.
Make little TINY meatballs using your favorite mixture. My MIL came over from Italy and gave me her recipe so that is what I use. Let me know if you want that one.
Add cooked meatballs, chopped spinach and bouillion, basil and parsley, s&p to taste.
When ready to serve, cook egg pastina separately, drain and add to soup. Do not cook pastina in the soup broth!
This soup does not have large chunks in it. Everything is slivers and pieces, the meatballs are tiny little things the size of my pinky fingernail- between 1/4"-1/2".
When served into bowls, shake a little parmesan over top. Mmmmmmmm!
COMFORTING CHICKEN NOODLE SOUP
From Quick Cooking, Issue 1/99
2 qts. water
8 chicken bouillion cubes (I prefer to use Tones paste for less sodium)
6 1/2 c. uncooked wide egg noodles
2 cans condensed cream of chicken soup, undiluted
3 c. cooked chicken, cubed
8 oz. sour cream (I used Fat Free)
minced parsley
In large saucepan, bring water and bouillion to a boil.
Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain.
Add soup and chicken; heat through.
Remove from the heat; stir in sour cream. Sprinkle with parsley. Yield: 10-12 servings
WEDDING SOUP - a/k/a Holiday Soup
chicken & chicken broth
1 med. onion, chopped
3 carrots, diced
2 celery, diced
3 medium potatoes, diced
miniature meatballs
spinach, chopped
chicken bouillion
pastina
basil
parsley
Cook small amount of chicken in broth. Remove chicken & bone from broth. Set shreds and pcs. of chicken aside for later.
Add to broth onions, carrots, celery, potatoes that are all cut near same size so their cooking time is basically the same. When tender, remove from broth and mash with a fork. Really smash them good! Then add back to broth, along with any juice that came out with the mashing.
Add chicken pieces from the bone to the broth.
Make little TINY meatballs using your favorite mixture. My MIL came over from Italy and gave me her recipe so that is what I use. Let me know if you want that one.
Add cooked meatballs, chopped spinach and bouillion, basil and parsley, s&p to taste.
When ready to serve, cook egg pastina separately, drain and add to soup. Do not cook pastina in the soup broth!
This soup does not have large chunks in it. Everything is slivers and pieces, the meatballs are tiny little things the size of my pinky fingernail- between 1/4"-1/2".
When served into bowls, shake a little parmesan over top. Mmmmmmmm!
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