Monday, July 26, 2010

Fresh Raspberry Ice Cream

Fresh Raspberries from the garden...we had to make some ice this is what I came up with:
John's Rating: 10 2 1/2 cups half and half
1/2 cup sugar
1 1/2 to 2 cups fresh raspberries

Mix together and freeze according to your ice cream maker's directions.

Sunday, July 25, 2010

Fluffy Thick Homestyle Pancakes

Another recipe we tried from my new cookbook. I was worried about how thick the batter was...but "thick" was in the title so I fought the urge to add more milk....they turned out fine and were a super filling pancake.
John's Rating: 7 (he liked them for variety, but were not his favorite)

Recipe from: Worldwide Ward Cookbook
1 1/2 cups flour
3 1/2 tsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1 1/4 cup milk
1 egg
3 Tbsp. butter, melted
In a large bowl, sift together flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approx. 1/4 cup for each pancake. Brown both sides and serve hot.

Saturday, July 24, 2010

No Bake Cookies

This is a classic, but I don't think I have ever made it for John. He really liked them. We made them when my friend Kari was here and surprised me with a new cookbook!

John's Rating: 8.9 (That is honestly what he told me LOL)
In large saucpan, combine:
2 cups sugar
1/2 cup half and half (or milk)
1/2 cup baking cocoa
1/2 cup butter
Bring to a boil. Remove from burner and add:
1/2 cup peanut butter
1 tsp. vanilla
3 cups oatmeal (we used the quick cooking ones)
Mix well and spoon onto waxed paper to cool. (We cooled the dough a little in the fridge before making them into cookies. If you want a flat cookie, spoon them right away. I like them more of a ball shape.

1/2 cup peanut butter

Friday, July 23, 2010

Teriyaki Zucchini

This was an easy side dish...and goes great with the Teriyaki dishes we love. We've enjoyed it with Teriyaki Chicken kabobs (with coconut rice) and Teriyaki burgers...YUM!
2 medium zucchini, cut into strips
1 small onions, sliced and separated into rings
2 tablespoons butter
1/4 cup teriyaki sauce

In a large skillet, saute zucchini and onion in butter for 7-8 minutes or until crisp-tender. Stir in the teriyaki sauce just until warmed.

Thursday, July 22, 2010

Sweet Strawberry Salsa

One of my super good friends made strawberry salsa last summer and I loved it! day I got a whim to make up a batch, but found I didn't have everything to make hers, so I created my own version...YUM!

1 small onion, finely chopped (about 1/2 cup)
2 cups chopped strawberries
3 large Roma Tomatoes
1/2 green pepper, chopped
1 sprig fresh parsley, finely chopped
1 Tbsp. sugar
1 Tbsp. red wine vinegar
1 Tbsp. olive oil
2 nectarines or peaches or mangos, chopped (optional) (I used bottled nectarines)

Mix and serve.

Wednesday, July 21, 2010

City Girl Smores

There's just something grand about smores in the summer...I just love them! I don't need to use a fire to share this fun treat with my kids, though! We use kabob sticks to roast our marshmallows over a hot burner on the stove. You can still catch them on fire, just like camping, but the temp. is much more controlled and you can pretty much get perfectly toasted marshmallows every time using this method and the bonus is that it tastes so close to the open flame version.

Tuesday, July 20, 2010

Wheat Zucchini Herb (Yeast) Bread

I was really impressed with the flavor of this bread. I made it into sandwiches for lunch. It was incredibly moist. In fact, when I made the dough I wondered if it was too sticky, but it was still easy to work with, so I left it and it worked perfectly. I will be making this again!
John's Rating: 8
Recipe from:

3/4 cup warm water
1 tablespoon honey
1 1/2 tablespoons oil
1 cup zucchini, shredded
1 cup whole wheat flour
2 1/2 cups flour
1 teaspoon dried basil
1 teaspoon salt
2 teaspoons dry yeast

Mix yeast, honey and yeast. Let sit for a minute and then add the remaining ingredients in mixer. Knead (I let the mixer do the work for me)

Cover and let rise until doubled. Roll into a loaf. Cover and let rise until doubled again. Bake at 350 until done.

Blueberry Syrup

I cut this recipe in half for us, but I loved this recipe. Next time I'm eating it on stuffed french toast! I loved that I could taste the blueberries more than sugar.

Recipe from: Erika's Sweet Tooth

1/2 c. sugar
2 T. cornstarch
1 c. cold water
4 c. fresh or frozen blueberries

For topping, in a large saucepan, combine sugar, cornstarch and water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
*Great served with Blueberry Pancakes or Ice cream
The consistency is more like a blueberry topping, then a syrup. It's perfect because it's not too sweet, but just sweet enough. It does take a lot of blueberries to make.

Wednesday, July 14, 2010

Homemade Granola Bars

My boys LOVE these! I made some and put them in the freezer. I thaw them out on the freezer for great!
Recipe from: The Sister's Cafe

2 1/2 cups quick cooking oats
1/2 cup rice krispy cereal
1/4 cup coconut
1/2 cup mini chocolate chips (or mini M&Ms or mini Reese's Pieces)
1/2 cup brown sugar
1/2 tsp salt
1/2 cup butter, softened
1/4 cup honey
1/2 tsp vanilla

Add all ingredients to a bowl and mix together until combined. Press into a square 8x8 pan.
Bake at 350 for 20 minutes. Cool for 10 minutes and score into bars.
Let it set completely and then cut into bars. Enjoy!
*I like to double this recipe and cook it in my pampered chef bar pan. It makes for a better thickness. Then I cool completely, cut into bars and freeze.

Tuesday, July 13, 2010

Orange Beef Stir-Fry

Fresh sugar pods from the garden and this recipe caught my eye. I think I would step up the ginger and orange zest a little next time. So there may be a few adjustments still to this recipe, but John liked it's getting posted.

John's Rating: 8 Recipe from: CooksRecipes
2 teaspoons cornstarch
1 tablespoon plus teaspoon soy sauce
1 1/2 cups water
2 beef boullion cubes2 teaspoons freshly grated orange zest
1 teaspoon granulated sugar
12 ounces Asian egg noodles or thin spaghetti
3 tablespoons vegetable oil
1 1/2 pounds boneless sirloin, cut into 1/4-inch strips
2 garlic cloves, finely minced
2 teaspoons minced fresh ginger root
12 ounces snow peas, trimmed and cut length-wise into 1/4-inch strips
Salt and freshly ground pepper to taste

In a bowl dissolve cornstarch in soy sauce and stir in broth, zest and sugar.
In a kettle of salted boiling water cook noodles until tender and drain well.
Meanwhile, in a large skillet heat 1 tablespoon of oil over medium-high heat until hot but not smoking. Stir-fry beef, patted dry and seasoned with salt and pepper, until browned, and transfer to bowl.

Add the remaining 1/2 tablespoon oil to skillet and stir-fry garlic, ginger root, and snow peas just until peas are steamed.

Stir cornstarch mixture and add to snow peas, stirring. Simmer mixture until thickened and stir in beef with any juices accumulated in bowl. Season with salt and pepper to taste.
In a large bowl toss beef mixture with noodles.

Makes 4 servings.

Monday, July 12, 2010

Catalina Chicken Stir Fry

I love stir fry...this was a nice change. The chicken turns really pink! I used fresh broccoli, onions, sugar pods and carrots for the veggies.

John's Rating: 7
Recipe From: Kraft Foods

1/2 cup KRAFT CATALINA Dressing
3 Tbsp. lite soy sauce
1/4 tsp. garlic powder
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces (2 breasts)
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
4 cups hot cooked white rice

Mix dressing, soy sauce and garlic powder in large skillet until well blended. Add chicken; mix lightly. Cook and stir on medium-high heat 5 min. or until chicken is cooked through.

Add mixed vegetables; cover. Reduce heat to medium-low. Simmer 5 to 7 min. or until vegetables are crisp-tender, stirring frequently. (I used fresh veggies, so I had to add some water to cook them)

SERVE over the rice.

Friday, July 9, 2010

Overnight Apple French Toast

I got this recipe many years ago from my Grandma. I just finally got around to making it and John is now wondering why :) It's almost like eating some warm apple pie for breakfast...He was thrilled! It was really easy to make, esp when I used a jar of sliced apples and makes for an impressive breakfast.
John's Rating: 9

Recipe From: My Grandma Egan (Similar ones on The Sister's Cafe and Mommy's Kitchen and Erika's Sweet Tooth)

1 cup brown sugar
½ cup butter
2 Tb white corn syrup
4 cups sliced apples (peeled) (I used 1 quart of canned apple slices)
1 1/2 Tbsp. Tapioca (or 2 1/2 Tbsp flour) (I used Tapioca)
5 eggs
1 cup milk
1 tsp vanilla
Dash of Cinnamon
Dash of salt
8 slices of French bread, sliced 1" thick

Melt butter in saucepan and add brown sugar and corn syrup. Cook a few minutes to thicken. Remove from heat and pour into a 9x13 glass pan. Place apples over the caramel in the pan. Sprinkle apples with Tapioca. In a separate bowl mix the eggs, milk and vanilla. Dip the bread into the mixture, coating liberally. Use all of the egg mixture. Place bread over apples in the pan. Cover and refrigerate overnight so that all the flavors can penetrate. In the morning, place pan in the oven and heat the oven to 350°. Cook for 1 hour. (Include the warming of the oven with cook time.)

Wednesday, July 7, 2010

Chinese Stir Fry

Yum! This had a fantastic flavor with the ginger and sesame oil! Great way to eat our fresh sugar pods from the garden!
John's Rating: 8

Recipe adapted from: Recipezaar

1 Tbsp. oil
1 Tbsp. water
1 1/2 cups broccoli florets
2 carrots, julienned
1 1/2 cups snow peas, ends trimmed, cut into 3rds

2 Chicken Breasts, cut into small cubes
2 Tbsp. dried onion
1 Tbsp. Oil

3 clove garlic, minced
1 Tbsp minced fresh ginger
1/4 cup reduced sodium soy sauce
1/4 cup water
1 Chicken boullion cube
1 Tbsp cornstarch
1 Tbsp sesame oil

2 cups hot cooked rice

Make 2 cups of rice as instructed on package and keep hot.

Heat frying pan over medium heat and add the oil, increase to medium-high heat. Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green. Add carrots and snow peas; stir-fry for 1 to 2 minutes or until tender crisp. Set in a bowl to the side

Heat remaining oil in pan and add chicken and onions. Cook until chicken is done, stirring often.

In VitaMix, combine the sauce ingredients and blend.

Add to chicken. Stir in veggie mix and stir-fry for about 3 minutes.

Serve over rice.

Monday, July 5, 2010

Patriotic Pancakes

My kids were most excited about the stars...they love making these colorful pancakes! We just mix pancake batter and food coloring in containers with spouts and draw on the griddle with them. My kids ask to do this often.

Friday, July 2, 2010

Honey Butter

Nice and creamy just like the stuff at restaurants...yum!
Honey Butter Ingredients:
½ cup butter, softened
½ teaspoon vanilla
½ cup honey

Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat until fluffy.  I use my wire beater for about 5 minutes.  Makes 1 cup.