Tuesday, May 31, 2011
My favorite is the pampered chef one...Nice sharp edges that require a cover to store in the drawer.
Then he got me two cheap ones from Walmart...just in case I need to serve up a variety of pies :)
Thursday, May 26, 2011
Rinse beans. Soak beans overnight in a large bowl with 3 inches of water over the beans.
Cook beans in boiling water for about 1 1/2 hours, until tender. Drain beans and cool. Then put the cooled beans into freezer bags and put in the freezer for future use.
Wednesday, May 25, 2011
John's Rating: 9
1 German Chocolate Cake Mix
1/2 cup butter
In a large bowl, mix together the cake mix, egg and butter until smooth. Scoop batter 2/3rds full into a muffin tin sprayed with non stick spray. Scoop 1 tablespoon pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set.
1/4 cup butter, melted
2 tablespoon brown sugar
1 cup crushed pretzels
1/3 bag of caramels- melt in a saucepan until creamy
1 cup milk chocolate chips
Immediately after taking the brownie cups out of the oven, pour caramel over the cups, and then sprinkle with chocolate chip.
Tuesday, May 24, 2011
Wednesday, May 18, 2011
Recipe by Our Best Bites
Place second layer on top of Heath bits.
Tuesday, May 17, 2011
Line up the center around the core:
Spin the blade down the pineapple being sure to keep the core in the center. When the blade reaches the bottom, carefully run a knife down the skin to remove it:
Throw the core away:
Use a knife to cut the stack of rings so you can separate them:Now you can cut any remaining pineapple off the outer skin. (This was a larger pineapple, so I got quite a bit)Enjoy your fresh pineapple! I freeze some, too!
Wednesday, May 11, 2011
Recipe from: The Sisters Cafe
1 cup butter (2 sticks) room temperature
2/3 cup peanut butter (creamy)
1 cup sugar
1 cup brown sugar
2 tsp soda
1 tsp salt
Tuesday, May 10, 2011
I use it for cutting and dividing my dough, scraping my flour around on my bread board and cleaning my bread board off when I am done.
Monday, May 9, 2011
1 Tbsp. yeast
1 1/2 cups warm water
2 tablespoons sugar, divided
2 Tbsp. oil
1 tsp. salt
4 cups flour
In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the remaining warm water and sugar. Beat in the oil, salt and 4 cups flour until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide into 8 pieces. Shape each into an oval. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes.
Bake at 400° for 13-18 minutes or until golden brown.
Saturday, May 7, 2011
1 cup milk
2/3 cup quick rolled oats
2/3 cup flour
2 Tbsp. brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
2 eggs, beaten
2 tsp. oil
1/4 tsp. vanilla
I a small saucepan heat milk until hot; remove from heat. Stir in oats. Cover and let stand for 5 minutes.
Meanwhile, mix dry ingredients. Mix in wet ingredients together in another bowl, then add to dry ingredients.
Cook on hot grill.
Friday, May 6, 2011
John's Rating: 7
1 (12-ounce) box uncooked jumbo pasta shells
1 1/2 cups cooked sausage, finely crumbled
2 c. fresh chopped spinach
2 Tbsp. dried minced onion
1/2 tsp. garlic powder
1 (15oz) container ricotta cheese
1 (8oz) package cream cheese, softened
2 c. shredded Parmesan cheese
1 large egg, lightly beaten
1 tsp. dried parsley flakes
1 tsp. Italian seasoning
1/4 t. salt
1/4 t. pepper
2 c. shredded monterey jack cheese (mozzarella would be great too)
3 cups spaghetti sauce (If you like it saucier use more)
1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Mine were perfect at 10 minutes. Drain and set aside.
2. Preheat oven to 350°. Lightly grease two 8x8 baking dishes and one slightly smaller pan. In a large bowl, combine all ingredients except shells. Stir together and pour into a gallon sized ziplock bag. Snip the corner of the bag and squeeze into cooked shells.
4. Spread a thin layer of spaghetti sauce on the bottom of the baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing 2 of the prepared pans, freeze it after this step.
5. Bake, covered, for 40 minutes. Uncover, sprinkle with some grated parmesan cheese. Bake for 5 to 10 more minutes.
Wednesday, May 4, 2011
Recipe from: allrecipes
1/2 cup raspberry yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
1/2 teaspoon lemon extract
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup frozen raspberries
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a large bowl, mix together the yogurt, oil, lemon juice, egg and, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, and salt. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups.
Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Tuesday, May 3, 2011
This was something I asked John for last Christmas and he said "Really?" Yep. And he got it for me. It is great for pressing that tender, lean meat into a patty that won't crumble on the grill.
Put your meat in a ball in the center:
Press the lid on:
Uniform patties: Now grill that easy dinner!!!