March 31, 2010

Cinnamon Mocha Coffee

Found this on the Folgers Site :)
No picture of this, considering it just looks like coffee in a mug..lol Which it is..so I'm laughing for no real reason. Enjoy your coffee!

Cinnamon Mocha Coffee
Makes 6

Ingredients:
4 cups Folgers Classic Roast® Coffee, brewed strong
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk
2 (1-ounce) squares unsweetened chocolate
1/2 teaspoon ground cinnamon
Whipped cream or vanilla ice cream (optional)
Ground cinnamon for garnish (optional)

Directions:
1. Combine coffee, sweetened condensed milk, unsweetened chocolate, and cinnamon in a large saucepan. Heat over low heat, stirring until coffee is hot.
2. Pour into mugs. Garnish with whipped cream or a small spoonful of vanilla ice cream and a sprinkle of cinnamon, if desired. Serve immediately.
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March 30, 2010

The Ooey and the Gooey

Step away from the computer if you like the ooey goodness of Marhmallows and butter. Slap that on Popcorn , and your've got some Gooey fingers you just cannot stop licking!
 Simple and  fool proof (I don't know how you can mess this up) This is

 Ooey Gooey Popcorn!!

Large bowl of fresh popped Popcorn - Pop it now....right now!
I make about 2 large bowls.

One bag of small marhallows (I've quartered the big ones and made this as well)

1 stick of butter

Directions

Melt the butter & marshmallows, stiring constantly.
Salt popcorn, then pour goo over popcorn, mix, pour, mix, eat, pour, mix. Ha. Try not to eat it all ;) I've melted some chocolate (shhhhh don't tell the kids) And drizzled it over the mixture as well. Yummerz!


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Salisbury Steak -30 Minute meal

Don't you ever get tired of the same meal , even if it's a favorite? I do, so do the kids. So finding new ways to make a certain dish they will eat becomes a challenge. Fun one at that. This is another salisbury steak, but with a different gravy, as well as it's a 30 minute Meal I found in an old thin little recipe book. My Mom always, somehow finds these and sends them my way :) She's the best!
This gravy is the bomb!  I'd add something more to the patties themselves to bring out some flavor, but it's still good. :)


Salisbury steak
Patties

1 lb. extra-lean ground beef
1/2 cup unseasoned bread crumbs
1/2 cup skim milk
1 egg white
1/4 cup finely chopped onion (I added some minced garlic as well)
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper

GRAVY  (I tripled this gravy as it never lasts)
3/4 cup beef broth
1/4 cup dry red wine or beef broth*
1 tablespoon cornstarch
1/4 teaspoon dried thyme leaves
1 (2.5-oz.) jar sliced mushrooms, drained
* One-fourth cup water plus 1 teaspoon Worcestershire sauce can be substituted for red wine.

DIRECTIONS
1. In medium bowl, combine all pattie ingredients; mix gently. (Mixture will be moist.) Shape into 6 oval patties, about 3/4 inch thick.
2. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add patties; cook 3 minutes on each side or until browned. Remove patties from skillet; drain, if necessary.
3. In small bowl, combine broth, wine, cornstarch and thyme; blend well. Pour into same skillet. Cook over low heat until mixture boils and thickens, stirring constantly. Stir in mushrooms. Return patties to skillet. Cover; simmer about 15 minutes or until patties are no longer pink in center.
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March 26, 2010

Garlic Butter Shrimp


This is so easy! Fast as well, sometimes when I don't want to do much else for dinner, it's a seafood night. The kids gobble shrimp down anyway it's prepared. So fast the pan I cooked it in hasn't even cooled off. This recipe is a favorite around here, I serve it with rice , or even with thin pasta along with alot of veggies, like peppers, asparagus, thinly sliced carrots, peas, you name it, toss it on in there :)

Ingredients
1 pound uncooked medium shrimp, peeled and deveined
2 to 3 garlic cloves, minced
1/4 cup butter
3 tablespoons lemon juice
Hot cooked rice

Directions
In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.



This came from Taste of home cookbook. Its a good one too, it'll give you 4 different ways to do dishes, so it's nice to have on hand when your tired of the same old same old.
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March 25, 2010

Picnic Chicken


Making this recipe, I ran out of bread crumbs due to someones hands reaching up to the counter & pulling the dish down all over their heads....So halfway through I subbed the breadcrumbs for cornmeal and it worked out just fine. Though I did prefer the ones made with the bread crumbs more :)
The picture shows the one with cornmeal*

Ingredients
3 eggs
3 tablespoons water
1-1/2 cups dry bread crumbs
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
1/2 teaspoon pepper
1 cup butter, melted
12 chicken drumsticks
12 bone-in chicken thighs

Here's a Leak dipping that I forgot to make with it
CREAMY LEEK DIP:
1 cup heavy whipping cream
1-1/2 cups plain yogurt
1 envelope leek soup mix
1 cup (4 ounces) shredded Colby cheese

Directions
In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide butter between two 13-in. x 9-in. baking dishes.
Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans. Bake, uncovered, at 375° for 1 hour or until juices run clear, turning once. Cool for 30 minutes; refrigerate until chilled.
For dip, in a small bowl, beat cream until stiff peaks form. In another bowl, combine the yogurt, soup mix and cheese; fold in whipped cream. Cover and refrigerate until serving. Serve with cold chicken. Yield: 24 servings (4 cups dip).
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March 23, 2010

Biscuit Topped Lemon Chicken



This one is a huge recipe, not for ingredients really, but it makes a ton. I cut the whole thing in half, even biscuits and it worked perfectly. For a comfort food with a new twist this is a winner.
I added one cup fresh sliced mushrooms, a whole bag a peas, and two large carrots cut up (softened already) Most the time, carrots are added whenever I get the chance to cut. Lately, the kids won't allow me to take the time to prepare everything so I've been preparing ahead of time. Cutting carrots & steaming them at the beginning of the week, just enough so they don't require alot of cooking time for any given meal.

I'll give you the whole recipe, it's easily cut in half which is what I did right down to the biscuit dough (which was a great change to plain butter biscuits that I make) I filled two casserole dishes & had 15 biscuits.

Ingredients
2 large onions, finely chopped
4 celery ribs, finely chopped
1 cup butter, cubed
2 garlic cloves, minced
8 green onions, thinly sliced
2/3 cup all-purpose flour
8 cups 2% milk
12 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup lemon juice
2 tablespoons grated lemon peel
2 teaspoons pepper
1 teaspoon salt

CHEDDAR BISCUITS:
5 cups self-rising flour
2 cups 2% milk
2 cups (8 ounces) shredded cheddar cheese
1/4 cup butter, melted
Directions
In a Dutch oven, saute onions and celery in butter. Add garlic; cook 1 minute longer. Add green onions. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. (I did add a bit more flour as it wasn't as thick as I wanted too, as with anything your thickening with flour/water it varies. Never add more than a few tablespoons at once, just watch it. Add a bit as your stirring and let it sit a minute or two, it doesn't take long the picture below is before it thickened)





Stir in the chicken, soup, lemon juice (taste it after adding lemon juice, I added a tad more because I LOVE lemon chicken) and peel, pepper and salt; heat through. Pour into two greased 13-in. x 9-in. baking dishes; set aside.





In a large bowl, combine the biscuit ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4-in. thickness. With a floured 2-1/2-in. biscuit cutter, cut out 30 biscuits.




Place over chicken mixture. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Yield: 15 servings (30 biscuits). Finished pic is up top :)


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March 21, 2010

New Tags


Two new tags I've done during my spare time :) Not sure which I like better. Colors are pretty together in each!


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March 17, 2010

Spring is finally here!


Spring! :) We've been waiting for it for months, and finally it shows itself! Made this tag just in good hopes the weather will stay this wonderful :) Welcome to spring everyone!

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March 16, 2010

Chuckle for Moms



My Mother emailed me this :)

Only a mother would know.....


-Cup of Tea-


One day my mother was out and my dad was in charge of me.

I was maybe 2 1/2 years old. Someone had given me a little 'tea set' as
A gift and it was one of my favorite toys.

Daddy was in the living room engrossed in the evening news when I
Brought Daddy a little cup of 'tea', which was just water. After several
Cups of tea and lots of praise for such yummy tea, my Mom came home.

My Dad made her wait in the living room to watch me bring him a cup of
Tea, because it was 'just the cutest thing!' My Mom waited, and sure
Enough, here I come down the hall with a cup of tea for Daddy and she
Watches him drink it up.

Then she says, (as only a mother would know.. :)

"Did it ever occur to you that the only place she can reach water is the toilet? "

LOL
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March 10, 2010

Fish Fillets with homemade Herbed Tartar Sauce


Homemade vs store bought anything keeps coming up in this house. Another simple recipe that will take over a bought bottle any day. Tartar sauce is so simple, plus there's way too many ways you can do it. Some people add pickles, some W sauce, olives even. I found this one, pretty basic and added some extras. I went a little easy on the lemon juice though & let the kids add it if they wanted it.

Fish Fillets-
1 egg
1/2 cup Italian style bread crumbs
3 tablespoons olive oil
1 lb mild-flavored fish fillets (about 1/2 inch thick), cut into 4 serving pieces


Tartar sauce-
1/2 cup mayonnaise
1 tablespoon finely chopped green onion
1 tablespoon lemon juice
1/2 teaspoon dill weed
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1/4 teaspoon pepper
*I added these two below
1/4 cup chopped tomato
1/2 teaspoon dried basil leaves & parsley

DIRECTIONS
1. In shallow dish or pie plate, beat egg with wire whisk. In another shallow dish or pie plate, place bread crumbs.
2. In 12-inch skillet, heat oil over medium heat. Dip fish into egg, then coat with bread crumbs; place in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides and fish flakes easily with fork.
3. In small bowl, mix up the ingredients for tartar sauce and fridge till serving time. serve with fish.
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March 8, 2010

Herb Crusted Roast Beef & Gravy

Let me just say this, I fought for the last drop of gravy. I make gravy alot, this one was done differently and with a bit of playing with tastes could be the one & only gravy you'll ever use. It's tangy, yet not. As Amanda & David said, it's ONLY a meat gravy. Not one they like on mashed potatoes, I agree. It gives you a good taste that goes with the meat. I'm not a fan of the whole taste of Worcestershire sauce, but even though I can taste it in the meat & gravy it was never overpowering, if that helps you any. The only thing I changed was the piece of meat & instead of using water/beef bouillon was using real beef broth. Have at it, this was excellent & with home made bread to slop up the gravy there's no way you can go wrong with it.

**The recipe didn't say use a rack, but I always do.I also place a pie plate under the rack. Just one of those small foil pie plates & put it under the rack & place the meat right over it. When you put the pie plate underneath you'll catch the juice & be able to use all of it for gravy. When I don't use the pie plate to catch the drippings, it usually burns on the bottom of my pan. With this recipe your pouring a mixture over the meat, which you'll be using for gravy. Just a thought :) **

1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons Olive Oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 to 1/3 cup all-purpose flour
2 teaspoons beef bouillon granules
2-1/3 cups water, divided
Directions
Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast.
Bake, uncovered, at 325° for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a warm serving platter. Let stand for 10-15 minutes.

Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine the flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.
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French Bread

You can double this, which I may have , should have, must do each time. But ....I was in a rush.the bread was gone so fast I barely got another piece. It's ok I made another one before bed :) Super easy!!

French Bread-
3 cups all-purpose flour
1 package yeast
(rapid-rise recommended)
1 cup warm water
salt to taste (I use 3/4 teaspoon)

In a large bowl, combine water with yeast and salt. Let sit for five minutes. Stir in flour until the dough is stiff enough to knead. (Add flour a little at a time. Three cups flour is approximate; exact amount may vary.) Knead dough until smooth and elastic–a few minutes. Place dough in a greased bowl; cover. Let rise until doubled. Form dough into a french-style loaf and place on greased baking sheet. (Dust baking sheet with cornmeal first if desired.) Place immediately in oven (un-preheated!)–bread will rise as oven heats up. Set oven at 375-degrees. Bake for 30-40 minutes.
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Thick Fudgy Brownies

I made such a mess with this one For some odd reason it didn't mix very well (I've just had one of those days) So then trying to be creative melted white chocolate chips (not a good idea) It dries faster than the chocolate ones, so it got stiff super fast. I poured half the brownie batter in, tried pouring the melted white chocolate chips in for a layer and just made a mess! I think next time I'll just toss those babies in there and mix the whole thing up. You know.....like the recipe said to begin with. :)

Behold, heaven in a pan :)

2-1/4 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1 teaspoon baking powder
1` teaspoon salt
3/4 cup (1-1/2 sticks) butter or margarine, melted
2-1/2 cups sugar
2 teaspoons vanilla extract
4 eggs
1-3/4 cups (10-oz. pkg.) chocolate chips, or white chocolate chips. Both work!

Directions:1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Stir together flour, cocoa, baking powder and salt. With spoon or wire whisk stir together melted butter, sugar and vanilla in large bowl. Add eggs, stir until well blended. Stir in flour mixture, blending well. Stir in chocolate pieces. Spread batter in prepared pan.

3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.
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Beef Burgundy

Got this one from a magazine, by Pillsbury. It tastes great! The picture that was with this recipe, didn't look like my own though, the gravy that is.Mine was thicker than what was picture. They probably used the wine when I used tomato juice. No biggie, it's still great, nice & tender. I have No leftovers from this either, so the kids gobbled it down! :)



1 tablespoon olive or vegetable oil
1 lb boneless beef sirloin steak, cut into 1-inch cubes
1 large onion, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
1/2 teaspoon pepper
2 cups ready-to-eat baby-cut carrots
1/4 cup red wine or tomato juice
1 can (10 3/4 oz) condensed golden mushroom soup (I just had regular mushroom soup,)
5 cups uncooked extra-wide egg noodles (8 oz)
1 tablespoon chopped fresh parsley

DIRECTIONS
1. Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Add beef, onion and garlic; sprinkle with pepper. Cook 5 to 8 minutes, stirring occasionally, until beef is brown and onion is translucent. Stir in carrots, wine and soup. Spoon mixture into un-greased 1 1/2-quart casserole.
2. Cover; bake about 1 hour or until beef and carrots are tender when pierced with fork. Remove from oven; keep covered.
3. Meanwhile, cook and drain noodles as directed on package. Place noodles on serving platter; ladle beef mixture over top. Sprinkle with parsley.
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Colorful Frittata

Quiche &Frittata's are a great thing to know how to do. My Mom's recipe, is just awesome.(I'll have to share that one later on!)
You can add anything & everything to it! Seriously, you have no idea how many different ways I've made that stuff! It's great, warm, awesome cold. You cut it up into squares and toss it at a kid their good to go for breakfast. Easy peasy, and it can serve as dinner along with some sides.

Ok that was quiche talk, lets talk frittata- say that five times fast, go!

Recipe- I changed the additions (what's new?) I added a bunch of veggies & no ham at all. Look how pretty!


1 cup broccoli florets
3/4 cup sliced fresh mushrooms
2 green onions, finely chopped
1 tablespoon butter
1 cup cubed fully cooked ham
8 eggs
1/4 cup water
1/4 cup Dijon mustard
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic salt
1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup chopped tomatoes
Directions
In a large skillet, saute the broccoli, mushrooms and onions in butter until tender. Add ham; heat through. Remove from the heat and keep warm.
In a bowl, beat the eggs, water, mustard, Italian seasoning and garlic salt until foamy. Stir in the cheese, tomatoes and broccoli mixture.
Pour into a greased shallow 1-1/2-qt. baking dish. Bake at 375° for 22-27 minutes or until a knife inserted in the center comes out clean.

Ta Da!!! :) Easy right? My kids like putting salsa on it!
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Roasted Chicken with Rosemary, along with chicken gravy

Another easy dinner, the only thing I did that wasn't mentioned was make my own gravy out of the giblets. You could easily do this all in the slowcooker.

Recipe-
1/2 cup butter, cubed
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
2 tablespoons minced fresh parsley
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 whole roasting chicken (5 to 6 pounds)
6 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2-inch pieces
2 medium onions, quartered
Directions
In a small saucepan, melt butter; stir in the seasonings. Place chicken breast side up on a rack in a roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.
Cover and bake at 350° for 1-1/2 hours, basting every 30 minutes. Uncover; bake 30-60 minutes longer or a meat thermometer reaches 180° and vegetables are tender, basting occasionally.
Cover with foil and let stand for 10-15 minutes before carving.
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Apple Cake

This is awesome. The apples themselves make this very stiff (almost cookie dough) very, moist & tender. I didn't make the sauce though, tried subbing the sugar for chunky applesauce as well.( you can't alter it too much without changing the structure of any recipe)

1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups chopped peeled tart apples

BUTTERSCOTCH SAUCE: (I didn't make this at all, but it seems rather simple)
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream


In a large bowl, cream butter, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.


Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.

Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.
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Preserve Cake

This was my birthday cake :)
It's called Strawberry Preserve Cake, made with well strawberry preserves. Yes, strawberries are awesome, but I LOVE Raspberries, so I changed it to be all mine, mine mine. Yeah I'm being selfish :) Sue me!

2 1⁄2 cups cake flour
1 1⁄4 teaspoons baking powder
3⁄4 teaspoon salt
1⁄2 teaspoon baking soda
3⁄4 cup butter, softened
1 1⁄2 cups sugar (I subbed with more preserve & some apple sauce)
3⁄4 cup strawberry preserves ( used raspberry & added more just because I can, haha) Use it as you feel best, I used a tad more than a full cup while I cut some sugar out at the same time.
4 large eggs
3⁄4 teaspoon vanilla extract
1⁄2 cup buttermilk
1 recipe Strawberry Cream-Cheese Icing
Food coloring ( I don't ever use any)

Preheat oven to 350°. Line the bottoms of 2 (9-inch) cake pans with parchment paper. Lightly coat each pan with baking spray; set aside.

In a large bowl, sift flour, baking powder, salt, and baking soda together; set aside.

In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add preserves and then add eggs, one at a time, beating well after each addition. Scrape down sides of bowl and add vanilla extract and enough food coloring to achieve desired color. ( I do not add any coloring, I just used more preserve)

Reduce mixer speed to low and add flour mixture, alternately with buttermilk, ending with flour mixture. Divide batter equally between prepared pans and spread evenly.

Bake on the middle rack of oven for 25 to 30 minutes, or until a tester inserted in the center of each cake layer comes out clean. Let cool completely on a wire rack.

Cream Cheese Icing-
1 (8 ounce) package cream cheese, softened
1 cup butter
1/4 cup preserves
1 teaspoon vanilla
4 cups confectioners sugar
pinch of salt

Beat cream cheese and butter until smooth. Add preserves and vanilla , and beat until well combined. Add in sugar and salt beating until smooth.

Spread Strawberry Cream-Cheese Icing between layers and on top and sides of cake. Garnish with strawberries, if desired.


I cut up raspberries & put them in the center, along with blending up more to put into the frosting (omg the frosting!!!!!!!) Enjoy this one, really good!
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Pizza! Pizza!


Come on, super easy! I did it with a new recipe, because I can never find a dough that really wins me over. This ones good.

Whole Wheat Pizza

Makes Two 14-Inch Crusts -OR- One 14-inch Deep Dish Crust

2 envelopes Fleischmann's Active Dry Yeast
1 1/4 cups water (100ยบ to 110°F)
1 3/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup corn oil
cooking spray ( I didn't grease, never do actually I just put cornmeal down it works great for me!

1. Combine yeast and warm water in liquid measuring cup and set aside.
2. Combine flours, sugar, and salt in a large mixing bowl. Pour in yeast mixture and corn oil; mix until dough forms.
3. Knead on clean surface with lightly oiled hands OR continue mixing in stand mixer with dough hook for 3 minutes.
4. Shape dough into ball and place in bowl sprayed with cooking spray. Spray top of dough and cover with plastic film; let rise in a warm place for 30 minutes or until doubled in size.
5. Punch dough down; use to make thin-crust or deep-dish pizza.

To Make Thin-Crust Pizza:
Grease or use cornmeal on TWO 14-inch pizza pans or baking sheets. Divide dough in half; roll each half on a lightly floured surface into a 13-inch circle. Transfer to pans. Do not let rise. Bake in a pre-heated 400°F oven for about 10 to 12 minutes or until lightly browned. Spread sauce onto hot crust; then top with desired pizza ingredients (meat, cheese, etc.). Bake for an additional 10 to 15 minutes more or until bubbly.

To Make Deep-Dish Pizza:
Grease or use cornmeal on a 14-inch pizza pan or baking sheet. Place dough in center of pan. pat dough into pan and build up edges to form a rim about 1/2-inch tall. Let dough rest in pan about 15 minutes, until slightly puffy. Bake in a pre-heated 375°F oven for 15 to 20 minutes, until lightly browned. Spread sauce onto hot crust; then top with desired pizza ingredients (meat, cheese, etc.). Bake for an additional 12 to 20 minutes more or until bubbly.






Note: Dough may be frozen. Freeze each half separately in freezer bags lightly coated with cooking spray for up to one month. Thaw in refrigerator 8 to 12 hours or at room temperature 2 to 3 hours. Dough does not have to rise again after thawing.
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Meatballs? Meatloaf? Patties?

Call it a combination, or a really huge argument with my kids. They wanted meatloaf, I didn't. Me, I wanted meatballs. So after a long stand off with the kids, I slapped two recipes together for this one. So it is new, and here it is.
If you like meatballs & meatloaf it'll be good :-) You can make these into patties or meatballs or even mini meatloafs,
I still have no idea what to call it, I'm still sipping my coffee, so let me think about it :-)

Ingredients

1 1/2 pounds lean ground beef
1/2 cup tomato sauce or pizza sauce what ever you like, you can use prepared prego, ragu, whatever you have on hand really, it adds more flavor. Plus more for topping.
( I used basil & onion tomato sauce that someone made me last year,!)

1 medium sized diced sauteed onions (or non if you don't want them)
2tsp dried minced garlic
1/2 tsp. salt
1/2 tsp. Italian seasoning
Pepper to you taste.
1/3 cup bread crumbs
sliced mozzarella cheese or even swiss

Go ahead and combine all of it together, get your kids to dig their clean hands in there and mix it up:-) I told them it was brains and sent them running. Just kidding..;-)

Now you can shape this up anyway you want, make a loaf if you want, make patties like burger, make meat malls, heck you can make all three :-)

*For patties- You can broil them, line with foil & spray a broiler pan and place them 6in under broiler for about 5-6mins on each side or under they run clear, basting with the extra sauce. Top it with cheese & take it out when the cheese starts melting. (you can cook them in a preheated oven 375 for about 35-40 minutes or until juices run clear, before placing it into the oven top with extra sauce & just add cheese the last minute)

*For mini Loaves like a meatloaf- use a 9x13 baking dish . Preheat the oven to 375, Shape into 3 mini loaves top with extra sauce, bake uncovered for about 35 minutes or until juice runs clear. Top with cheese till it melts. You can add veggies in the baking dish as well, to cook at the same time.

*for meat balls- foil & spray a 9x13 baking dish. Place shaped meatballs into the dish topped with extra sauce & cook in a preheated oven of 375 until juice run clear about 35 minutes. Put sliced cheese on a roll & top with meatballs & extra sauce. Enjoy!

Pretty darn simple, and you can change it up however you like it. I used a meatloaf recipe my mother sent me & a recipe I've used for ever that make patties :-)
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Homemade Hamburger Helper

I've never like stuff in a box, it creeps me out. Not only that after we found out Fred had diabetes's I was forced to learn about all that stuff on the back of the box being listed I ingredients. I've always been one for healthy stuff, but after diving into the whole break down of what stuff is made of, you won't ever find a box of anything pre-made in this house. Ever! Call me a health nut, I don't care, .If I can figure out how to make it myself I will. There's nothing greater than being able to list everything in dinner and be able to say I made it myself. Huge pride in being able to teach my kids the benefit of making things themselves.

This is for Homemade Hamburger helper came from Chicken's in the Road.  Everything in your pantry makes it, I bet everyone has this stuff right now. Go look, I dare you! Ok you may not have beef in the pantry but still, I bet you have all the other stuff.

1 pound ground beef
1 cup hot water
2 cups milk
1 1/2 cups elbow macaroni
1 tablespoon corn starch
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1 cup cheddar cheese, shredded
Mix up the , starch, chili,garlic,salt sugar & paprika (I added pepper, and some minced onion in there) That's your sauce mix!

Ready for the simple steps?

Brown ground beef in a large skillet; drain. Add water, add milk, pasta & your own sauce mix. Hard I know, but keep it up dinner is going to appear before your eyes! Bring to a boil, cover & simmer until pasta is tender. about 12-15 minutes. Stir it occasionally. In the last few minutes of cooking stir in cheese. Cover again & cook for the last few minutes. When pasta is tender & cheese melted turn off but let stand uncovered, it'll thicken. I threw in broccoli, peas would work too, or any veggies you've got on hand!


Instead of reaching for a box, reach for your own pre-measured stuff when you need a quick dinner. We won't have this very often, it tasted great, but we can't do pasta often. It's great for a fast dinner!!
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Swiss Steak

I've made so many versions of swiss steaks, just not sold on any of them yet though. Most of them call for letting the meat simmer for a couple hours, after that is you brown it, make a sauce or gravy and yada yada yada. Sorry, I'm a busy Mom with my hands full.Sometimes I just can't put that kinda time into a meal
So, here I am a Mommy full of ideas & for some odd reason alot of energy:) I came up with this on the spur of the moment last night

1-1/2 to 2 pounds beef top round steak cut ito serving sizes (I used pre-cut ones, they were less than half an inch thick)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 cup chopped celery
1 cup chopped onion
1/2 pound fresh mushrooms, sliced
1 cup water (Or beef broth which I used)
1 garlic clove, minced

-Heat oil in pan & saute the onions & garlic celery. Take it out & set aside, add more oil if you need it to brown the meat.
- In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
-In a large skillet, brown steak in oil.(You just want to brown it, I had very thin pieces so it was barely a minute on each side) place in a 2-1/2-qt. casserole.
-Now here's where most recipes say to drain, are you kidding me? Drain the last bit of that awesomeness away? Not happening that's where the flavor is. I added the beef broth & the soup & mushrooms to mix it up into a nice thick gravy of heaven. Add on in all the celery, onions & garlic you heated up before. Stir it often until it gets thicker & pour over your meat.

Depending on how thick your meat is, the baking time will vary. Cover & Bake at 350, 1-1/2 hours or until the meat is tender. Mine only took about 45mins. I blame my oven :) It was very tender & very juicy, the kids gobbled it down with hot rice & snap peas!
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Who doesn't like Chicken Cordo Bleu?


6 boneless skinless chicken breast halves (4 ounces each)
3 thin slices fully cooked ham, halved ( I used thin sliced deli ham)
3 slices Swiss cheese, halved
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1 egg
2 tablespoons milk
3/4 cup dry bread crumbs

**** This part below is optional, I forgot to get a picture of it, but it makes a great addition when you serve over rice it's just a brothy thick gravy. While chicken is cooking you'll add broth, parsley soup & sour cream to a large skillet. Heat through but do NOT boil. I heated it up and simmered it till it got thicker, set aside while chicken is still cooked then serve.

(If you want it done all on the stove, prepare the chicken,Melt 2TBS butter in large skillet,brown chicken, cover with broth, simmer for about 50 minutes or until cooked. Take chicken out set aside, add the parsley, soup & cream heat (do not boil) and serve over chicken and rice )***

1 cup chicken broth
2 tablespoons dried parsley flakes
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup sour cream

Directions -

Flatten chicken breast to 1/4-in. thickness; layer each piece with one piece of ham and one piece of cheese. Roll up each jelly-roll style, starting with a short side; secure with toothpicks.
In a shallow bowl, combine the flour, salt and paprika. In another bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs.
Place in Baking dish & cook for about 35-45 minutes or until juice runs clear at 350.
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Cinnamon Buns

How can you not make these? Seriously? :-)

1 1/2 cups warm water
1 teaspoon yeast
1/2 teaspoon salt
2 tablespoons sugar* (I used Honey instead of sugar)
*Optional add-ins: 1/3 cup oil, 1 egg)* (I added applesauce in place of the oil)
3 1/2 cups flour (if using the oil/egg you'll need 1/2 more flour)


Filling:
3 tablespoons butter, melted
1/2 cup sugar
2 teaspoons cinnamon
Raisins if you want

You don't have to use the oil or egg, but buns are a sweet EGG dough, so in my opinion they need the egg.
In a large bowl, combine water, yeast, sugar, and salt, along with oil and egg, if using. Let sit five minutes. Stir in first cup and a half cup of flour with a heavy spoon. Add more flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate. Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. Roll out onto a floured surface into an approximately 15 x 8 rectangle.Brush with melted butter.Sprinkle the filling over it, get it right to the edges. Roll it up & seal the edges, cut about 1in (you'll get about 15 rolls)


Place rolls in a large greased pan. To bake right away, let rise 30 minutes to an hour, until doubled, or for overnight rolls, stick the pan (covered) in the fridge. They’ll be risen and ready for you the next morning.


Bake in a preheated 350-degree oven for approximately 30 minutes. Keep an eye on them, the pan, the size you cut them all varies.

Powdered Sugar Icing:
Combine 1 cup sifted powdered sugar, 1/2 teaspoon vanilla, and enough milk (two to four teaspoons) for drizzling consistency
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Cheesecake Muffins


Not the best pictures, but the kids started grabbing at them :)

These are so very good!Fresh Berries, cheesecake in a muffin & topping, seriously how can you go wrong with this? You can't! trust me! Now, go get all these ingredients now and make them right away!



1/3 cup butter, softened
3/4 cup sugar
2 eggs
1/3 cup 2% milk
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon

CREAM CHEESE FILLING: <----try not to lick all the batter up :) 2 packages (3 ounces each) cream cheese, softened 1/3 cup sugar 1 egg 3/4 cup fresh raspberries 3/4 cup fresh blueberries STREUSEL TOPPING:
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Combine the flour, baking powder and cinnamon; gradually add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-third full.
For filling, in a small bowl, beat the cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.
For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)
Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
If by any chance (I really doubt you will if you've got kids) have left overs, store them in the fridge.
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Old Fashion Chicken Potpie



Let me just say this, if you want comfort & warmth, this is one to keep around in your kitchen. If you have fresh herbs, use them, they will stand out in this beautifully!

Before you even start, read through this, nothing is cut yet, your making your own stock :) So , yes it's going to take time. But it is worth it!!



3 to 4 pounds bone-in chicken breast halves
1-1/2 quarts water
1 small onion, peeled
1 garlic clove- minced
1 celery rib (I added 3 med)
1 large carrot or more (I added 2 large)
1-1/2 teaspoons salt, divided
** I added rosemary, sage & 2bay leaves/thyme bundle into the water with the chicken, it makes a great base stock** I put in green onions too but not sure when, who knows I'm always throwing stuff in. Oh & Peas too, right before I thickened the stock. See, I'm always throwing stuff in there!

Pastry for double-crust pie (9 inches)



1/2 cup all-purpose flour
1/2 teaspoon onion salt
1/2 teaspoon celery salt
1/4 teaspoon pepper

Directions
In a large kettle, bring the chicken, water, onion,garlic, celery, carrot and 1/2 teaspoon salt to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender.
Remove chicken and vegetables from broth. Set aside until cool enough to handle. Meanwhile, line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge of plate. Set aside.
Remove chicken from bones; discard skin and bones and cut chicken into cubes. Set aside. Chop the onion, celery and carrot. Strain broth and skim fat; set broth aside.
In a small bowl, combine the flour, onion salt, celery salt, pepper and remaining salt. Add 1/2 cup broth; whisk until smooth. In a large saucepan, bring 3 cups of broth to a boil; whisk in the flour mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; add chicken and vegetables. Pour into crust.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until golden brown and filling is bubbly. Let stand for 15 minutes before cutting.


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Grandma's Apple Salad



My Grandma Patricia Payne, Emailed me this :-) So I will just copy & post her recipe. I added raisins instead of the walnuts. That's all I changed (the kids snatched the walnuts, before I even started making this recipe)

Apple Salad

5-6 apples, peeled and sliced
1/3 cup flour
2/3 cup sugar
16-20 oz. can crushed pineapple
1/2 cup butter
walnuts (raisins worked great!)

Cook pineapple, flour, sugar, stirring until thickened. Add butter - cool. Mix with apples. Sprinkle with walnuts.

Can top with Cool Whip and use as dessert.

(Note: pineapple juice keeps apple slices from turning brown. I have refrigerated leftovers and the apples were just as white the next day.)



Enjoy! The kids really liked this, a new favorite in the house :-) Thanks Grandma!
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Chicken primavera


I changed this recipe around already, I really wouldn't be me if I didn't do that.



8 ounces uncooked spaghetti ( I used Whole Wheat thin spaghetti)
1-1/2 cups broccoli cuts
1/2 cup julienned sweet red, yellow and/or green pepper (I used all 4 sweet bell peppers)
1/4 cup coarsely chopped onion
1/2 pound chicken, cut into 1/2-inch slices
1/4 cup water (I used chicken broth)
3/4 cup evaporated milk (I used half & half)
2 tablespoons butter
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese

In a Dutch oven, cook spaghetti according to package directions, adding broccoli, pepper and onion during the last 4 minutes. (it's easier than using another pan to steam the veggies up)
Meanwhile, in a large skillet, bring chicken and water (chicken broth) to a boil. Reduce heat; cover and simmer for 7-8 minutes or until heated through. Add the milk, butter and Italian seasoning; cook and stir until butter is melted.
Drain spaghetti and vegetables; return to the pan. Add cheese and sausage mixture; toss to coat.

Super easy, and the kids eat this fast :-)
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Yogurt & Oat Pancakes


This was a great recipe, very fluffy, very moist, and kept my kids quiet (haha yeah I know) during breakfast. :-) I made a double batch to freeze & take out whenever the monster are hungry.

2 large eggs
3 tablespoons melted butter or vegetable oil
1 1/4 cups yogurt; low-fat is fine
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup oat flour or finely ground rolled oats
1/4 cup white wheat flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons sugar or 1/4 cup malted milk powder
2 to 4 tablespoons milk, water, or apple juice, to thin the batter
*I added about a full cup or so of frozen blueberries, no need to thaw. Fresh ones would be great, but they aren't in season :-(

-Beat the eggs and butter or vegetable oil together until completely combined and smooth. Stir in the yogurt.

- Whisk the dry ingredients together.

- Gently and quickly mix into the egg and milk mixture. Let the batter rest for 5 minutes, while the griddle is heating; it'll thicken slightly.

- Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease the pan or griddle; it's ready if a drop of water will skitter across the surface, evaporating immediately.

-Drop 1/3-cupfuls of batter onto the griddle. If the batter appears too thick, add the extra milk, water, or apple juice to thin it.

Cook pancakes on one side until bubbles begin to form and break, then turn the cakes and cook on the other side until brown. Turn over only once.

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Italian Bread (Pane Italiano)




This recipe after I lost the one for my bread bowls stood out for the crispy crust. I'm always trying to copy that bakery bread, the french loaves , the sour dough as well. Well this recipe, I've found just that!
*If You've never made bread, this is not the recipe to start with, the recipe gave very little directions, so everything is done by knowledge of when dough/bread is done, I'll try to add as much as I can*

Italian Bread (Pane Italiano)

2 packages active dry yeast or 2 cakes compressed yeast
2 1/2 water (warm water for active dry yeast 110-115f)
1TBS salt
7 1/2 to 7 3/4 shifted
Yellow cornmeal
1 slightly beaten egg

In large bowl soften active dry yeast in warm water or compressed yeast in Luke-warm water (I bet the cakes have a water temp on them to go by, use it or the yeast will either die if the water is too hot, or it won't rise if it's too cold) Stir together 2c of the flour, beat well, add salt. Stir in about 4 1/2 cups of remaining flour (dough should be stiffer than ordinary bread)
Turn out on lightly floured surface. Cover let rest 10 minutes. Knead 15-25 minutes or until very elastic. Kneading in remaining 3/4c flour (The longer kneading time develops gluten more, makes a more typical Italian bread) Place dough in a lightly greased bowl, turning once to grease surface. Cover let rise in warm place until doubled 1 1/2 hrs (I put plastic wrap then 2 towels to keep heat in) Punch down. Let rise again until doubled (about an hour) Turn out on slightly floured surface. Divide in half and form each part into a ball. Let rest another 10 minutes.

Shape into two balls, place on large baking sheet prepared with sprinkling cornmeal on them (it gives the bottom a crunch!) Take a SHARP knife and score the loaves, 4 shallow cuts, 1in apart (I did that wrong, lol, oh well) And make another 4 crosswise. Brush the round loaves with beaten egg white, let rise for a 3rd time.



Now, use a dampened cloth and "tent" it over the dough, you can't have the cloth touch the dough. I took a bunch of herbs & spices bottles placed them around the baking sheet and hung the cloth over that. I guess the dough wants to know what it's like to camp out on the stove :-) Let rise 1 to 1 1/2 hrs.

*When ready to bake place a large shallow pan on lower rack of oven fill with boiling water. This makes the crust crisper <----- ha HA, that's what they do & YES it totally works! Bake 20 minutes on 375, brush with egg white again, bake another 20 minutes or until nicely browned. Let it cool & be prepared to try to stop yourself from eating all the bread! You could probably cut off the top ,take the inside out & use it as a bread bowl, but I wasn't patient enough to do that :-) ENJOY
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Surprise Carrot Blueberry cupcakes




1c sugar
1/2 oil
2 eggs
1tsp vanilla
1 and 1/2c flour
1tsp baking powder
1tsp cinnamon
1/2tsp baking soda
1/2tsp salt
1c finely shredded carrots
3/4c grated zucchini <-- The zucchini I used wasn't good so I shredded Apples :-)
1/2 cup unsweetened crushed pineapple, drained
1cup fresh or frozen blueberries

Frosting - I didn't frost my cupcakes they tasted so very good they didn't need it!
1 package (3oz) cream cheese , softened
1/4c butter, softened
2-1/2c confectioners sugar
1tsp vanilla
1/2c chopped pecans

In a large bowl , beat sugar, oil, eggs, vanilla. In another bowl combine all the dry ingrediants. Gradually beat in sugar mixture until blended. Stir in the carrots, zucchini & blueberries (if frozen do not thaw them)
Fill paper-lined muffin cups two thirds full. Bake at 375 for 18-22 minutes until toothpick insered in center comes out clean. Cool for ten minutes...or in my case tell yourself their too hot, think about it for a second and suck it into your mouth :-) yes they're good!
For frosting in a large bowl, beat cream cheese & butter till fluffy. Add confectioners sugar and vanilla. Beat till smooth, sprinkle with nuts if wanted.

This are really good, I think I'll make some up & offer it for breakfast, the kids ate about half of them already! Oh makes 16 cupcakes :-) Enjoy this one, very good!
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March 7, 2010

Salisbury Steak in mushroom sauce


There's so many recipes for this one dish (ok every dish) This one came out great!



1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted ( I added freshly cut mushrooms as well, just mixed it right into the soup)
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish (I omitted this)
1 egg (I ended up using more read my notes)
1/4 cup dry bread crumbs (Used more, read notes)
1/4 cup finely chopped onion (Used more cause I love onions, about 1 full cup finely chopped)
1/2 teaspoon salt
Dash pepper
1-1/2 pound ground beef ( I used cubed steaks )
1 to 2 tablespoons oil
1/2 cup water
2 tablespoons chopped fresh parsley (put parsley into the soup mix)

Ok I did this kinda backwards, and if you knew me, well that's pretty normal :-) It came out great, I just didn't have ground beef on hand, so I did it differently.
Directions
In a small bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add the bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Crumble beef over mixture and mix well. Shape into six patties.
**** This is where I changed it See my notes at the bottom***
In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is no longer pink and a meat thermometer reads 160°. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.

My Change to the recipe---Since I used the cubed steaks I put the steaks into the egg/onion mix, fully coated & then put it into the bread crumbs mixture & put it straight into the pan.It took about 3 eggs & a full cup of bread crumbs, but that always varies. Cooked About a minute not even on each side & transferred it to a 13x9 greased pan.I just wanted to brown each side. I poured the soup mixture over the steaks & let it sit in the fridge, took it out 30 minutes before needed to bake it & baked about 45 minutes on 350
:-)


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Italian Bread

This dough is easily over worked if you don't know how to handle it. Try not to over handle it.
Recipe-
1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°) <----- test it so you don't kill the yeast
1 teaspoon sugar
2 teaspoons salt
5-1/2 cups all-purpose flour


In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat for 3 minutes. Stir in 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 the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf.

Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow slashes across top of each loaf.
Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool
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Breakfast Ham & Egg cups (mini frittatas)


12 thin slices of Ham
2 tablespoons chopped sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
2 thin slices prosciutto, finely chopped ( I omitted this)
1/4 cup chopped shallots
2 garlic cloves, minced
1 teaspoon butter (I omitted butter all together)
1/4 cup all-purpose flour
1-1/2 cups fat-free milk
4 egg whites
2 eggs (I made this with all egg whites)
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup shredded Asiago cheese
1/2 cup canned water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
3/4 teaspoon salt (I omitted this)
1/2 teaspoon white pepper

Grease a 12 muffin pan, place sliced Ham in each (doesn't matter if it's not touching all sides)

Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside.
In a small nonstick skillet, saute the prosciutto, shallots and garlic in butter until shallots are tender. (Since I omitted butter I used just Olive oil) Remove from the heat; set aside.
In a large bowl, whisk flour and milk until smooth; whisk in the egg whites and eggs until blended. Stir in the cheeses, artichokes, basil, salt, pepper, and reserved tomatoes and prosciutto mixture.

Fill with each ham lined muffin cup with egg mixture.

Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan.
**You can make this without the Ham easily, my friend emailed me this said she added that part for her kids. Just grease the muffin pan , add the egg mixture, your set to go!
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BBQ Sauce -Take Two

Last year I canned my first BBQ sauce. Since then I've tried others and have fallen back on to one main idea. Make it my own. Most the BBQ sauces I've tried are way too sweet, or you taste so much of the ketchup you wonder why it's not just called that. I like flavor, some tang but not a lot. The hunt is still on for the right BBQ sauce for me, but I will share the two I use most often. The first is the one I can, very easy to do, I've added hot sauce to it alot even chili sauce for more taste. The second recipe is from an Amish cookbook and is mostly used for Chicken.




BBQ sauce for canning
2 large onions
1 Tbsp olive oil
32 oz ketchup
2/3 c. concentrated lemon juice
1/2 c. white vinegar
5 oz,. Worcestershire sauce
1/2 tsp. salt
2 Tbsp prepared mustard
1/2 c. brown sugar, packed
Saute onions in olive oil. Transfer to saucepan (or slow cooker) and add remaining ingredients. On stove top, cook on low for 1 hour (slow cooker, low for at least 4 hours.)
stir often so sauce doesn't burn.

**I've already added more Brown Sugar, plus added Garlic (which was minced and sauteed with the onions)
As it cooks it gets darker & thicker. Instead of ketchup next time though, I will be using tomatoes from my garden.
I have 3 canning jars full, 2 will be going into a hot water bath to store and; keep the other is slopped all over ribs for dinner :-)**
Barbecue Sauce for Chicken
1/4 cup vinegar
1/4 cup ketchup
2T. oil
2T soy sauce
1T Worcestershire sauce
1 tsp. dry mustard
1 tsp salt




Mix all ingredients together in a saucepan and cook bringing to boil while stirring often.After it boils, cool and either use or keep in the fridge till ready to use. I like letting it sit for a day before use. The flavors seem to come all out the next day!
 Enjoy!

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