Monday, October 31, 2011
This green drink is lime sherbet blended with lemonade and sprite.
Sunday, October 30, 2011
Recipe for cookies: (recipe from What's Cookin' Italian Style Cuisine)
1 cup shortening
1/2 cup sugar
1/2 cup brown sugar
2 egg yolks
3 tablespoon milk
2 teaspoons vanilla
2 2/3 cups flour
2 teaspoons cream of tarter
1/2 teaspoon salt
1 teaspoon of baking soda
1/2 cup seedless raspberry preserves
Mix all ingredients in a bowl to form a dough, except for preserves.
Chill dough 1 hour
Roll into an 1/8 inch thickness and cut into circles with a shot glass or cookie cutter of your choice. You will need two pieces of dough to make a sandwich, for each cookies.
Fill with 1/2 teaspoon of jam and top with another circle, take a knife and put a little hole in the center, place on greased sprayed cookie sheet and bake in preheated oven at 350* until lightly browned, 10 to 12 minutes.
Cool and dust with confectionery sugar.
Saturday, October 29, 2011
Thursday, October 27, 2011
With Cream Cheese Frosting:
With Chocolate Chips:
1/2 Cup butter
1 1/2 Cups Sugar
1 3/4 cup pumpkin
1/2 tsp. vanilla
2 1/2 cups flour
And then add:
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
(Chocolate Chips if you want)
Now, bake @ 350 for about 10-12 minutes. (I used my biggest scoop and cooked for 9 1/2 minutes) Let cool.
**If using Cream Cheese icing:
1 (8 ounce) packages cream cheese, softened
1/4 cup butter, softened
Gradually mix in: 1 cups sifted confectioners’ sugar
1/2 teaspoon vanilla extract
Blend until smooth. ( Store the cookies in the refrigerator if you used the frosting.)
Tuesday, October 25, 2011
Friday, October 14, 2011
Recipe from: Baking Bites
2/3 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 3/4 cup pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk) I used half and half this time.
Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In blender, blend all of the ingredients.
Fill each muffin cup...they will be almost to the top.
Bake for 45 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Thursday, October 13, 2011
Stir Nutella into some milk in a saucepan. (About 1 cup of milk to 2 spoonfuls of nutella... Depends on how strong you want the nutella flavor)Heat milk on the stove top until it is hot, but not boiling. Stir until all of the Nutella is dissolved.
Wednesday, October 12, 2011
John's Rating: 8Recipe adapted from Rachael Ray
1 pound ground beef
3 Tbsp. brown sugar
2 teaspoons steak seasoning blend,(I used McCormick brand Montreal Seasoning)
1 medium onion, chopped
1 small red bell pepper, chopped
2 tsp. red wine vinegar
2 tsp. Worcestershire sauce
2 cups tomato sauce (I blended fresh tomatoes from the garden to make 2 cups)
Rolls or Hamburger Buns
Cook Hamburger Add brown sugar and steak seasoning. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture until the sauce is thick.
Serve on hamburger buns or rolls.
Tuesday, October 11, 2011
John's Rating: 8Recipe adapted from The Pioneer Woman
4 cups chicken broth
1/2 pkg dried noodles
1/2 red pepper
1 Tbsp. oregano
2 cups tomatoes, chopped
1-2 cups Cooked chicken, cubed or shredded
1/2 cup whipping cream
Fresh grated Parmesan Cheese
Bring to boil 4 cups of chicken broth.
Stir in 1/2 pkg. dried noodles
Cook until noodles are tender.
Meanwhile, Saute in 2 Tbsp olive oil:
1/2 red pepper
Saute until tender.
1 Tbsp. dried oregano
2 cups diced tomatoes (I used fresh, but you can use canned)
Stir all ingredients together and add chicken. Simmer a few minutes. Add salt and pepper to taste. Add 1/2 cup whipping cream, stir and remove from heat. Allow to cool a few minutes and flavors to blend. Pour into bowls and top with some fresh shredded Parmesan cheese. Serve warm.
Saturday, October 8, 2011
So, it's not a new idea, but we made some ghosts tonight using Nutter Butters. My kids thought the ghosts were fun to make and they were quick and easy. I don't know if I like them better with or without the mouths. My kids thought they needed mouths. We used some little Reeses Pieces for those. I thought they went well with the peanut butter flavor of the cookie and my kids liked that they could eat the orange and yellow ones :)
Thursday, October 6, 2011
I defrosted some grilled chicken I had in my freezer and a cube of pesto, and making this was a breeze. I was even lucky enough to have a fresh tomato from the garden :)
2 slices of bread, I used wheat
1 Tbsp. pesto
1 slice provolone mozzarella blend cheese (love this!)
1/2 tomato, sliced
Spread your butter on one side of each slice of bread. Put one slice, butter side down in warm pan. Spread your pesto on the bread then top with fresh sliced tomatoes, cheese and grilled chicken. Top with other slice of bread. Toast both sides and serve warm. YUM...
Monday, October 3, 2011
Recipe from: Brandy's Baking
For the muffins:
1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoons ground nutmeg, to taste
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup whole milk
For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
Directions1) Preheat the oven to 425°F. Line a standard size muffin tin with (12) paper liners. Or make them into mini muffins.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups 2/3 full.
7) Bake the muffins for 15 to 17 minutes (less for the mini size), or until they’re a pale golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean.
8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.
10.) Serve warm. Muffins will keep at room temperature for about a day.
Saturday, October 1, 2011
Recipe adapted from: Chef in Training
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 Tablespoon canola oil
- 1 large egg, lightly beaten
- 1/4 cup butter, melted
- 6 Tbsp. brown sugar, packed
- 1/2 Tablespoon ground cinnamon
- 2 Tablespoons butter
- 1 ounces cream cheese
- 6 Tbsp. powdered sugar (I eyeballed it to get the consistency I wanted)
- 1/2 teaspoon vanilla extract