Knights In The Kitchen

Syrups

2011-12-30T08:34:00.000-08:00

Coconut Syrup

7-8 T butter
3/4 c buttermilk
1 c sugar
1/2 t baking soda
1 t coconut extract

Place butter, buttermilk and sugar in a sauce pan. Over medium heat stir until sugar is dissolved and butter melted. Bring to a boil and boil 1 minute. Remove from heat and add baking soda and extract. It will bubble up - just continue to stir and give it a few minutes for the "fizz" to reduce before serving.

Cinnamon Syrup

1 c sugar
1/2 c light corn syrup
1/4 c water
1/2 t cinnamon
1/2 c whipping cream

In medium sauce pan stir all ingredients together EXCEPT cream. Stirring constantly, bring to a boil over medium heat. Boil 2 minutes. Remove from heat, stir in cream. Cool 30 minutes, Syrup will thicken as it cools. Serve warm.

Chocolate Mousse Pie

2011-12-29T08:26:00.001-08:00

Chocolate Mousse Pie

7 oz. semi sweet chocolate chips
1 1/2 c. miniature marshmallows
1/2 c. milk
2 c. heavy whipping cream, add 1 t. vanilla before whipping
1 9" pie crust (graham cracker or chocolate crumb or pastry shell baked)

Directions:

1. In a heavy saucepan, heat the chocolate chips, marshmallows and milk over low heat until chocolate is melted and marshmallows have "disappeared" and mixture is smooth, stirring constantly. BE PATIENT AS THIS TAKES TIME.

2. COOL to room temperature. It will cool faster if you remove pan from heat and place on a cooling rack so air can get under it and cool faster.

3. Whip cream and vanilla. Gently fold into chocolate mixture; pour into crust (cooled crust of course). Refrigerate for at least 3 hours. Refrigerate leftover.

No Knead Bread

2011-12-11T19:01:00.000-08:00

No Knead Bread Recipe

Servings: One 1-pound loaf

*I tried this first in November 2011 while in PA with the family. Making it again since I liked it so much. I love having another reason to use my cast iron Dutch oven! I will also add that though the recipe says this is a wet dough it seemed too wet for me and I added additional flour...who knows how much??? I found it hard to shape into a round loaf. These directions and photos I got off Pinterest and you can go here to see more info.

No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose's experiments through the weeks and learned from her recipe adjustments and the why's of how this bread works.

Ingredients:

3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

Directions:

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)

Lemon Curd

2011-12-08T14:34:00.000-08:00

Lemon Curd

2/3 c. fresh lemon juice

1 c. sugar

5 well beaten eggs

1/2 c. melted butter (no substitute), cooled slightly

In glass/microwavable bowl:

Mix together well the juice, sugar and eggs.

Slowly beat in the cooled butter.

Microwave 4 to 6 minutes stirring every minute until thickened. Time depends on your oven's strength.

Lasagna Soup

2011-12-07T09:09:00.001-08:00

Lasagna Soup
Olive oil
1 pound ground mild Italian sausage
1 small-medium onion, chopped
2 Tbsp minced garlic
2 tsp dried oregano
1/2 tsp crushed red pepper flakes (scant)
1 can tomato sauce
2 bay leaves
1 tsp crushed basil
1 14-oz can diced tomatoes
6 cups chicken stock
8 oz (half a package) small pasta (not precooked)
Salt
Pepper

Cheese Topping
mix together:
8 oz Ricotta cheese
1/2 cup grated Parmesan cheese
1/4 tsp salt
pinch of pepper
Sprinkle over soup and topping:
2 cups shredded mozzarella cheese

Heat a stock pot over med-high heat and add 2 Tbsp olive oil. Heat for a minute then add the onion and saute until soft. Add garlic and crumble the ground beef, cooking until no longer pink. Drain. Return meat to the pot and add tomato sauce, oregano, red pepper flakes and stir until well incorporated. Cook for about five minutes.

Add chicken stock, bay leaves and diced tomatoes. Bring to a boil and simmer for 20-30 minutes. Add uncooked pasta and cook to al dente. Do not overcook or let the soup simmer at this point as the pasta will get mushy.

As the pasta is cooking prepare the cheese topping. Mix all ingredients, except mozzarella, together and set aside.

To serve, ladle soup into bowls, add a dollop of cheese topping and sprinkle mozzarella on top.

Peasant Bread

2011-12-02T08:53:00.000-08:00

Peasant Bread

1½ c. warm water

1 ½ t. salt

2 T. sugar

2 T. butter or olive oil

4 c. flour

2 t. yeast

Place above ingredients (in order given or according to your machines instructions) into bread pan and mix on “Dough “ cycle. When completed, remove from pan, knead to expel air and form into a 1 or 2 ball(s). Place on a greased (or vegetable sprayed) baking sheet. I like to let my dough rise in a warm oven by turning the oven on for 1 minute then turning it off. It takes approximately 45 minutes to double in size. Remove from oven and preheat oven to 425 degrees. Bake 20-30 minutes or till done. When done, remove from oven, place on rack and rub butter on outside and cover with a cloth till cooled. Happy eating.

southwestern vegetarian wraps.

2011-09-22T15:45:00.000-07:00

just put this together.. jared and i both loved it. we'll definitely make these again. thought i'd share! xoxo

combine the following:
2 cups cooked wild or brown rice
1/2 can black beans, rinsed
1 red bell pepper, diced
1/3(ish) cup cilantro, chopped
1-2 green onions, chopped
juice of 1 lime
1 tsp onion powder
1 tsp garlic salt
1 tsp cumin
1 tsp chili powder
a dash of cayenne pepper if you like

spread fat free sour cream on tortilla (i was generous) then put a couple spoonfuls of above mixture down the center and sliced avocado. fold burrito style. spray both sides with butter flavored cooking spray and cook both sides on medium heat until lightly browned. yummm!

p.s. i'm sure these would be great with meat, too

Yeast Rolls

2011-05-25T09:15:00.001-07:00

The Spicery’s Rolls - a restaurant in downtown Glendale, Arizona

1 1/2 c. boiling water

1/2 c. margarine (or butter)

1 1/2 t. salt

1 c. sugar

1 1/2 c. additional water (not boiling)

6 oz. evaporated milk (small can)

1/4 c. yeast (that is correct)

9 1/8 cups flour

Makes 3 dozen large rolls.

In a large bowl, pour boiling water over margarine. Add salt and sugar and stir well. When margarine is melted, mix in additional water. Stir in evaporated milk and yeast. Let bubble. Slowly add flour. Turn out on a floured board and knead about 10 minutes. Next, grease a large bowl thoroughly, put the dough in it and turn it over so the surface will be greased. Let rise in a warm place until doubled, punching down twice, about 1 hour. Form into dinner rolls, let rise until doubled. Preheat oven to 375* 20 minutes before baking. Bake for 20 minutes. Makes 36 rolls. (These rolls are HUGE! I made these for preschool, but didn't have time for them to "double in size". They were still good. Very sweet compared to my dinner rolls.)

msk notes: after forming into rolls place in buttered pans, cover with tea towels to rise in warm location.

Happy Birthday Beautiful Boy!!!!

2011-05-25T06:57:00.000-07:00

Orange Proscuitto Pasta

2011-05-19T16:44:00.000-07:00

photo found via

I found this recipe on The Bitten Word via The Kitchn and had to try it. This dish may be my new favorite...

Ingredients

* Kosher salt
* 12 oz. egg tagliatelle or fettuccine (I used fetuccine)
* 2 Tbsp. (1/4 stick) unsalted butter
* 2 oz. thinly sliced prosciutto, torn into 1" pieces
* Zest and juice of 1 orange
* 1/2 cup heavy whipping cream
* Freshly ground black pepper
* 1/4 cup finely grated Parmesan

Preparation

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/4 cup pasta water.

Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.

Add reserved pasta water (I forgot to add the pasta water--still turned out great), orange juice, orange zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls. Garnish with remaining zest.

(Then stuff your face.)

Cheers!

Creamy Buttermilk Dressing

2011-04-18T21:59:00.000-07:00

Spent a lovely evening pool-side at Grammy and Grandpa's. It was especially a treat to have Aunt Cindy here! We dined on Barro's Pizza, dipping our crusts (and a few veggies, too) in this dressing. Trust me, it would make cardboard taste good!

1 cup reduced-fat mayo
1/2 cup reduced-fat sour cream
1/2 cup 1% buttermilk
2 green onion stalks
1 tsp. onion powder
1 tsp. red wine vinegar
1/2 tsp. garlic powder
salt and pepper to taste

Place all in a blender or food processor; cover and process until smooth. Cover and refrigerate for at least 1 hour before serving.

image credit

Sugar Cookies

2011-01-28T22:39:00.000-08:00

This is my tweaked version of an online recipe for the Para*dise Bak*ery sugar cookies.

1 c. sugar

1 c. powdered sugar

3 sticks butter

1 stick margarine

3/4 t. vanilla

1 lrg. beaten egg

4 1/3 c. flour

3/4 t. baking soda

3/4 t. baking powder

1/4 t. salt

Preheat oven to 375*

1. cream butter, marg. and sugars.

2. Mix on low speed 30 seconds then scrape down bowl.

3. Mix on medium speed for 3 minutes.

4. Add vanilla and egg and mix.

5. In separate bowl mix together well the dry ingredients.

6. On low speed gradually add dry to creamed mixture. DO NOT OVER MIX.

7. Roll into balls (flour hands if necessary). Approx ping pong ball size and place on baking sheet.

8. Flatten with a flat bottomed glass dipped in granulated sugar.

9. Bake at 375* for 9-10 minutes. Do not brown edges.

Thin Chocolate Icing

3 T. cocoa powder

2 T. melted butter

2 T. hot water

1 c. powdered sugar (approx.)

Mix all together. I put frosting into a baggie with the corner snipped off and then just pipped stripes across the cookies.

2010-12-20T09:06:00.000-08:00

Here's one of the traditional family cookies baked at Christmas. I think these are only good if made with BUTTER. Use anything else and you might as well not eat or serve them. Ooh, that's so severe.

MEXICAN WEDDING CAKES

1 c. butter

1/2 c. sifted confectioners' sugar (powdered sugar)

1 t. vanilla

2 1/4 c. flour

1/4 t. salt

3/4 c. finely chopped nuts (I use pecans, nuts optional)

Mix butter, sugar and vanilla thoroughly. Stir flour and salt together and mix into butter mixture. Mix in nuts. Chill dough.

Heat oven to 400*. Roll dough into 1" balls. Place on ungreased baking sheet. Cookies do not spread. Bake 10-12 min. or until set but not brown. While still warm, roll in confectioners' sugar. Cool. Roll in sugar again.

Makes about 4 doz. 1" cookies.

Gingerbread Cookies

2010-12-16T16:01:00.003-08:00

This is a delightful, light, buttery cookie with a wonderful hint of orange zest. The recipe came from Aunt Shauna.

I hope you'll try it.

Kids, this is the recipe I always made when you were young'uns.

Gingerbread Cookies

1 c. butter

1 1/2 c. sugar

1 egg

4 t. grated orange peel (zest)

2 T. dark corn syrup

3 c. flour

2 t. soda

2 t. ground cinnamon

1 t. ground ginger

1/2 t. ground clove

1/2 t. salt

Cream butter & sugar.

Add egg; beat well.

Add orange peel, corn syrup and mix.

Sift together all dry ingredients then stir into creamed mixture.

Chill thoroughly.

Roll 1/4" thick on floured surface and cut into desired shapes. Place 1" apart on ungreased baking sheets.

Bake 8-10 minutes in preheated 375* oven.

Cool before removing from sheets.

Makes 2 doz. approximately.

Pork Shoulder in a Backyard Smoker

2010-11-03T22:27:00.000-07:00

I must give credit to Pat L for showing me this set-up to cook/smoke a perfect pork shoulder for pulled-pork sandwiches.

Ingredients:

1 Pork Shoulder (7-8lbs will do): Try to get the entire pork shoulder that includes the front leg and shoulder bone from the pig. Some grocers divide the shoulder into the Boston Butt and the Picnic cut.
1 cup of dry rub seasoning. I've used an assortment of recipes found on various smoking/bbq sites. They usually have in common:
paprika
chili powder
salt
brown sugar
fresh ground pepper

I've enjoyed the roasts the most that have the rub applied the night before, and the roast is wrapped in plastic and refrigerated.
The temp is regulated by a hotplate resting at the bottom of the smoker. A small kettle with the wood chunks rests on top of the hotplate. The wood used (provided by Pat) is from local fruit trees. Cook for 6-8 hours at a temp of 220 degrees. I rotate the roast about halfway through. The last couple of hours I transfer the roast to a dutch over and cook in the oven at 220 until the internal temp is about 180-190.
At that point, the meat should easily separate with a fork and is ready to eat. Slathered in sauce in a bun.

2010-10-29T14:38:00.000-07:00

Tart Dough

In bowl with electirc mixer mix:

1 1/2 stick BUTTER, softened
1/2 c. powdered sugar
1 t. lemon zest (opt.)

Add and mix:
1 3/4 c. flour
2 T. milk

Roll into balls. Place in tart pans (I used mini cupcake pans). Mold with fingers to fit.

Bake @ 355* for 7-9 minutes or until just starting to brown (barely).

Cool 5 minutes then remove from pans to cooling rack.

2010-10-29T14:32:00.000-07:00

GOOD WATER

5 qt. water
3 c. sugar
1 T lemon extract
1 T citric acid
3 sliced lemons
1/2 pkg. ice

Pumpkin Pie

2010-10-25T09:47:00.000-07:00

I never liked pumpkin pie as a kid. When I started making it for Thanksgiving I started adding more spices than traditional recipes called for and fell in love with a spicy pie that the entire family loves too. Hope you'll give this a try.

MarySue/Mom’s Pumpkin Pie

2 unbaked 9" pie shells or 3 8" shells

4 eggs, beaten

1 can (29 oz.) canned pumpkin

1 1/2 c. sugar

1 t. salt

2 1/2 t. cinnamon

2 t. ginger

1 t. cloves

½ - 1 t. nutmeg (freshly grated preferred)

2 cans (12 oz.) evaporated (not condensed) milk

1. Prepare pie shells

2. Preheat oven to 425*

3. Beat eggs with wire whisk in large mixing bowl. Add pumpkin and mix well. Do not make frothy or bubbly.

4. In separate bowl combine sugar, salt and spices. Blend well. Stir into pumpkin mixture.

5. Add evap milk, mix well but no bubbles.

6. Pour equally into shells

7. Bake for 15 minutes at 425* then reduce temperature to 350* and bake an additional 40-50 minutes or until done. Test for doneness by inserting a knife near center, done if knife comes out clean. Do not under-bake

8. Cool on wire racks; air needs to circulate under pans. May put pie pans on 2 wooden spoon handles to cool also.

Tortilla Chips

2010-08-25T07:56:00.000-07:00

I had a TON of leftover corn tortillas from making chicken enchiladas for Sunday dinner, so I thought I'd try out homemade tortilla chips to go with my salsa. They're easier than I thought, but deadly good.

Tortilla Chips

Corn tortillas cut into wedges
1/2" oil for frying
salt
sugar/cinnamon mixture

Heat oil in a fry pan until it reaches roughly 375 degrees. Carefully drop tortilla wedges into the oil. I let mine go for about 45 seconds on each side and then removed with a slotted spoon. Allow to dry on a sheet pan lined with paper towels. Immediately sprinkle with salt or cinnamon/sugar mixture.

Guacamole

2010-08-25T07:34:00.000-07:00

Let me preface this post by saying that this is my year to try new things. In kindergarten, my student teacher brought in guacamole one day as she was talking to us about Mexico. I tried it, didn't like it, and have found all sorts of disgusting things to compare it to. Don't worry, I'll spare you the gross details of the comparissons. Not too long ago, I had guacamole in something....don't remember what....and liked it. Tonight, I'm making my chicken enchiladas and salsa for someone and he requested guacamole. If I don't like a food, I don't make it or even know how to make it. Period. End of story. But Susie Homemaker that I am decided to try her hand at guacamole, especially now that I like the stuff. Guacamole is quite possibly the easiest thing to make. My local grocery store had ripe avocados on sale so I hit up the store without the foggiest of ideas about what exactly goes into guacamole. Here's what I came up with!

Guacamole

1 ripe avocado, cut into 1/2" pieces
1/2 roma tomato, chopped
1 small clove of garlic, finely minced
1/2 jalapeno, chopped
2 T red onion, chopped
2 T cilantro, chopped
squeeze of lime juice
pinch of coarse salt

Combine avocado, garlic, jalapeno, onion, and cilantro in a bowl. Mash together (I used a whisk) without completely obliterating the avocado. Once everything is combined, with a rubber scraper, fold in tomatoes, lime juice, and salt to taste. The lime juice well keep the avocado from darkening from air exposure, but I recommend serving this promptly after making it.

The Gateway Cookie

2010-08-09T10:27:00.001-07:00

Most girls have been told, at one time or another, that the way to a man's heart is through his stomach. Well, I'm getting older, I'm a darn good cook, and I haven't snagged a man yet. So I'm starting to doubt the validity of that statement. Recently, a man told me the truth. "The way to a man's heart is through a good chocolate chip cookie recipe." So, here is the recipe. I'm calling them The Gateway Cookie. Enjoy

The Gateway Cookie

1 cup salted butter--softened

1/2 cup white sugar

1 1/2 cup brown sugar

2 eggs

2 tsp vanilla extract

1 1/2 cup flour (for higher altitudes, add an extra 1/4 c.)

1 cup instant vanilla pudding mix

1/2 tsp salt

1 tsp baking soda

1 1/2 tsp baking powder

2 1/4 cup milk chocolate chips

Preheat oven to 360 degrees.

Cream butter and sugars, until nice and fluffy, about 3 minutes.

Add eggs, vanilla extract, and beat for another 2 minutes.

Add baking soda, baking powder, salt, pudding mix, and flour, and mix until dough comes together.

Stir in chocolate chips.

Line cookie sheet with parchment paper. Spoon dough onto cookie sheet. Bake for 11 minutes.

Original recipe courtesy of Geoff Dyer.

BBQ Sauce

2010-06-28T07:35:00.000-07:00

I had SO much fun playing around with this recipe for my Sunday Family BBQ, and hope everyone enjoyed eating it as much as I enjoyed making it.

BBQ Sauce

4 Tbsp unsalted butter

4 cloves garlic

1 1/2 cup brown sugar

2 Tbsp celery seed

2/3 cup lemon juice

4 Tbsp apple cider vinegar

1/3 cup horseradish (I use Morehead prepared horseradish, 4 oz. jar)

1/3 cup Dijon mustard

1 12-oz bottle chili sauce (found in the ketchup/condiment aisle)

1/3 cup Worcestershire sauce

4 tsp Tabasco sauce

1 20-oz bottle ketchup

Melt butter in a medium sauce pan.

Finely chop garlic, or grate using a microplane, and add to melted butter.

Stir in remaining ingredients.

Simmer on low heat for 20-25 minutes, until sauce thickens, stirring occasionally.

The sauce doesn't have a smooth texture like a normal bottled sauce would. The horseradish and celery seeds add a little texture, so don't worry if it doesn't look like a typical BBQ sauce.

Coleslaw

2010-06-25T07:06:00.001-07:00

I absolutely LOVE coleslaw. Besides watermelon, there's nothing that screams "SUMMER!!!!" more than coleslaw at a picnic. This recipe...well...it rocks. Coleslaw

1/2 cup mayonnaise

2 Tbsp sugar

1 Tbsp Dijon Mustard

1 tsp honey

16 oz bag of coleslaw mix

In a small bowl, combine all of the ingredients except the coleslaw mix. (This can be done in advance, simply cover and refrigerate until ready to use).Place the coleslaw mix in a large bowl. Pour the dressing over the coleslaw mix. Stir to combine and serve immediately or refrigerate until ready to serve. Serves 8-10.

*I found that I liked it better the second day. Next time I make this, I think I'll make the coleslaw the day before I serve it. I've also made this with a grainy mustard. Instead of 2 Tbsp, use 3-4 Tbsp.

Chicken Enchiladas with Cilantro Lime Rice

2010-06-21T13:21:00.000-07:00

I normally make this recipe on a much larger scale, even making about 7 batches of this one Sunday in college for a group of hungry boy visitors, so I'll try to scale it down. Heck, there isn't even a real recipe, just a mixture of goodness stored in my head. This recipe will easily work with Turkey, and I'll also used shredded carnitas. So here it goes! I don't have any pictures, but a lot of the family has eaten this and can vouch for just how good it is.

Trust me, you'll never go back to that gross canned enchilada sauce once you try these.

Enchiladas
3 cups shredded chicken
1 can refried black beans
1 large jar of salsa
1 can corn
4 green onions, chopped (reserve a small amount for a garnish)
1 small can diced green chiles
4 cups shredded Mexican cheese blend
1 package medium sized corn tortillas, room temperature

Preheat your oven to 350 degrees.
In a large pan, pour 1/3 jar of salsa on the bottom.
In a large bowl, combine chicken, refried black beans, 1/3 jar salsa, corn, onions, chiles, and 3 cups cheese. Mix well. I mix by hand. It's more fun that way.
Fill individual tortillas with small handfulls of chicken mixture.
Roll the tortillas around the mixture, and place rolled side down in the pan. If you find that the tortillas are breaking, make sure they aren't cold from the refrigerator. Microwave for a few seconds.
Once the pan is filled with enchiladas, cover with remaining salsa and top with cheese.
Cover with aluminum foil and bake for 30 minutes or until bubble.
Remove aluminum foil cover and allow to bake for another 10 minutes or until the cheese starts to brown a little.
Sprinkle chopped green onions over the top before serving.

Cilantro Lime Rice
1/2 yellow onion, chopped
1/3 bunch cilantro, chopped
zest of 1 lime
Juice of 3 limes
3 T. butter
2 cups rice
2 cups water (You'll need more or less, depending on how much juice you get from the limes)
Salt to taste

In a sauce pan, melt butter and add chopped onion.
When the onion is half-way cooked, add rice, and coat with butter. Let the rice start to absorb the butter and onion flavor for just about a minute.
To the lime juice, add enough water to equal 3 cups. Add to rice.
Cover and cook until all of the liquid is absorbed by the rice.
Before serving, add the lime zest, and chopped cilantro.
Salt to taste. I like to salt it afterwards to check the flavor contrast with the citrus and cilantro.

*If you don't want to do a traditional rolled enchilada, this recipe works great for an enchilada casserole. Layer salsa, tortillas, chicken mixture, and cheese on top of one another, like a lasagna. Follow the same baking directions.

Cinnamon and lime chicken fajitas

2010-06-19T09:12:00.000-07:00

This is a new favorite of ours.. found it on allrecipes.com but added a few things of my own.

Cinnamon and lime chicken fajitas:

4 boneless, skinless chicken breast halves
1 tablespoon ground cinnamon (or more, I was very generous with the cinnamon)
kosher salt and pepper to taste
2 large baking potatoes, peeled and cubed
1/4 cup olive oil
1 large yellow onion, chopped
1 large clove garlic, peeled and minced

1 teaspoon cayenne pepper

1/2 cup black beans

1/2 cup corn
1 lime, juiced

sour cream
corn/flour tortillas, warmed

Directions
Preheat oven to 400 degrees F (200 degrees C).
Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, black beans, corn, cayenne pepper, and lime juice. Cook until heated through.
Serve the chicken and potatoes in warmed tortillas, topped with sour cream. Enjoy!

Faux Spaghetti

2010-06-18T07:34:00.000-07:00

The carb lover in me is trying to cut back with some fun alternatives. I got my inspiration from CuisineNie and added my own Dori flare to it.

Faux Spaghetti
2 spaghetti squash
2 zucchini, cut in half, lengthwise, and then thinly sliced
½ yellow onion, chopped
½ Roma tomato, chopped
1 package Jenny-O Ground Turkey
Olive oil
Salt
Pepper
Italian Seasoning
Rosemary
Basil
Parmesan Cheese

Preheat oven to 400 degrees.
Cut the spaghetti squash in half, lengthwise, and scoop out seeds.
Drizzle with olive oil and sprinkle with salt and pepper.
Place cut side down on baking sheet. Cover skin with aluminum foil, and bake for 45-60 minutes, or until squash is tender to the touch.
Chop onion and sauté until partially cooked.
Add package of turkey and add salt, pepper, Italian Seasoning, rosemary, and basil. Cook over medium heat until meat is no longer pink. Add zucchini, cover, and cook on medium low until zucchini is cooked through.
Once squash is cooked, use two forks to shred the interior into long strands. Sprinkle with a little more salt and parmesan cheese.
Serve turkey and veggie mixture hot over squash. Top with chopped fresh tomato and parmesan cheese.

This will probably make 4 1-cup servings.

Refrigerator Bran Muffins

2010-06-11T13:49:00.000-07:00

This makes a lot with the intent you refrigerate a large portion to bake during the coming week. Thanks to dear sister Cindy for finding this old favorite and sending it along. Cindy adds the fruit and nuts just before baking to prevent any additives getting soggy.

Cream together in large bowl:
1 stick butter (1/4 c.)
1 1/2 c. sugar ( I used a tad less)
2 eggs

Sift together:
2 1/2 c. flour
2 1/2 t. baking soda

Add dry ingredients to creamed mixture alternating portions with:
2 c. butter milk (I used soured regular milk)

Combine:
1 c. Nabisco Bran cereal
1 c. boiling water-let stand 1 minute. Add to above mixture and blend well.

Fold in:
2 c. Kellogs All Bran
1/2 t. salt
your choice of nuts, seeds and dried fruit or fresh blueberries.

Spoon mixture into papered muffin tin.

Bake at 400* 15-20 minutes until lightly browned.

Utah's Famous Lion House Rolls

2010-05-21T12:23:00.000-07:00

Lion House Dinner Rolls
Ingredients:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

Method:In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.

Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer.

Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour). Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out).

Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan.

Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours.

Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter.

Serve with Honey Butter (recipe below). Makes 1 to 1 ½ dozen rolls.

Helpful Tips for Making RollsAlways add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.

To shorten dough's rising time, use one of these methods: 1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.Brush top of rolls with butter when first taken from oven.

How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!

Honey Butter
Ingredients:
½ cup butter, softened
½ teaspoon vanilla
½ cup honey
Method:Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat until very fluffy). Makes 1 cup.

Vanilla Syrup

2010-05-01T08:56:00.000-07:00

This is Annette's fabulous recipe! Thanks, Boo!

Melt 1/2 cup butter in saucepan. Add and heat 1/2 cup buttermilk or milk, 1 cup sugar and 1.5 teaspoons vanilla. While stirring, bring to a gentle boil. Add 1/2 teaspoon baking soda. Enjoy!

image credit

Tuscany Cookies

2010-04-24T15:21:00.000-07:00

Preheat oven to 325*

Line cookie sheet with parchment paper

1 c. flour

1/2 c. cornstarch

1 t. snipped fresh rosemary

1/4 t. salt

3/4 c. butter softened

1/3 c. powdered sugar

1/4 t. almond extract*

1/4 c. orange marmalade

powdered sugar for dusting

1. In small bowl stir together flour-cornstarch-rosemary and salt; set aside. In medium mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Add 1/3 c. powdered sugar and almond extract and beat until combined. Add flour mixture and beat until combined. Wrap and chill dough 1 hour** or until easy to handle.

2. Line 2 baking sheets (I used only 1) with parchment paper set aside. Shape dough into 24 - 1 1/4" balls. Arrange 2" apart on prepare baking sheets. Use thumb to make indentations in each cookie. Spoon about 1/2 t. marmalade into center of each.

3. Bake 14 minutes or until edges are lightly golden. Cool 1 minute on cookie sheets. Remove and cool completely on wire racks. Sprinkle with additional powdered sugar to serve.

*the recipe called for a few drops of almond but I added 1/4 t. and recommend that

**the dough was too cold and stiff at 1 hr.-30 minutes should be fine.

Sticky Buns

2010-04-05T08:18:00.000-07:00

Sticky Buns

AKA Butterscotch Bundt Rolls

18 frozen dinner rolls

1 (3 oz) package butterscotch pudding (not instant)

1/2 c. packed brown sugar

1/2 c. chopped pecans

1/2 c. melted butter

Arrange frozen rolls in a well greased Bundt pan ( I think an angel food cake pan would also work). Sprinkle pudding mix, brown sugar and pecans over rolls. Drizzle butter over all. Cover pan with greased waxed paper and then a kitchen towel and let rise at room temperature overnight or about 11-12 hours. Remove waxed paper and towel. Bake in preheated 350* oven about 25 minutes. Cool 5-10 minutes before inverrting to a serving plate. Serve warm. Makes 18 rolls.

(recipe from Julie Badger Jensen, Essential Mormon Cookbook, Salt Lake City: Deseret Book, 2003, p. 5)

Emerald Isle Salad

2010-03-05T10:19:00.000-08:00

Dori just requested this so thought I should put it here for all you kids. Now I'm thinking I might make this for Easter dinner. It really is so springy on a lettuce leaf.

Emerald Isle Salad
4 c. liquid (juice drained from canned pineapple plus water to equal 4 c.)
1 lrg. lime gelatin
1 lrg. lemon gelatin
2 c. crushed pineapple (well drained)
2 c. mayonnaise
2 c. cottage cheese
2 c. evaporated milk
2 c. chopped nuts (optional)

Put both gelatins in large bowl. Heat liquid to simmer then pour over gelatin and stir until completely dissolved. Allow to partially set (use your best judgement). Whip with beaters then fold in all remaining ingredients. Put in 9X13" pan. Refrigerate untill completely set.

I think this recipe does not sound inviting but if you liked it as a kid you still will.

Oh, Fudge!

2009-12-10T08:14:00.001-08:00

This is our family favorite, easy-peasy fudge recipe.

1 2/3 cup sugar
2/3 cup evaporated milk
2 Tablespoons butter
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
14 large marshmallows
1 teaspoon vanilla
1 c. chopped pecans (optional)

1. Coat an 8x8 inch pan with cooking spray.

2. Stir together sugar, evaporated milk, salt and butter. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.

3. Stir in chocolate, marshmallows and nuts. Remove from heat and stir in vanilla. Stir until smooth.

4. Pour into pan and refrigerate until firm, about 2 hours. Leave in fridge or freezer for a firmer consistency.

Image credit here.

Loa Dyke's Chicken

2009-12-07T12:41:00.000-08:00

1 stick butter
1 pkg. Italian salad dressing mix
3 chicken breast cut up
1 8oz. pkg. cream cheese
1 can cream of chicken soup
rice or noodles

Place in crock pot:
butter
Italian seasoning
chicken
Cook on low until tender and done.
Remove just the chicken and add and mix together well:
1 8oz. pkg. cream cheese
1 can cream of mushroom soup (undiluted)
Add back the chicken and heat through.
Adjust with salt and pepper.

Loa said you can add onion and anything else you like. This is not low calorie. This is fast and delicious.

Serve over rice or noodles.

Stuffing or Dressing

2009-11-09T09:33:00.000-08:00

Which do you eat...stuffing or dressing? Here's the recipe I've made my entire adult life. Since today I got a call for the recipe I figured I'd better post it. In our family, some of the kids would choose this as the only Thanksgiving food they'd eat if they could only have one food.

I use Mrs. Cubbison's cubed and seasoned bread cubes. Remember to use the cubed. I do not stuff my turkey but bake the dressing in a very large casserole pan.

4 pkgs. Mrs. Cubbison's cubed bread cubes
2 c. (4 sticks) butter (I do not substitute)
4 c. chopped onion - I cry, a lot!
4 c. sliced celery
5 c. liquid approx. (I make a broth by simmering the giblets with onion and a bunch of the unused celery tops and also use canned, low fat chicken broth)
salt and pepper
sage, sage and more sage

1. In large dutch oven or large frying pan melt butter.
2. Add chopped onion and celery and cook slowly until onion and celery are tranlucent. Don't brown. One of the family favorites is to dip a chunk of home make dinner roll in this flavorful butter and eat it. We always do it in tribute to Papa who loved to do it...actually he loved to dip anything in butter.
3. Place all bread cubes in the largest bowl you have. I use my gigantic stainless steel bowl.
4. Pour butter and veggie mix over bread cubes and mix well. A large, wide wooden
spoon works well.
5. Drizzle broth over mix while someone rotates bowl and mixes continually. The 5c.
of broth is just an estimate. You will need to taste and test alot.
6. I add salt and tons of sage to taste. I keep adding and tasting until it seems
just right.
7. Transfer mix into a buttered casserole dish. Cover with lid or foil and bake
approx. 45 minutes in 325* oven.

Note: This makes a ton for my big family. You may want to make 1/2 this recipe or even less. This is a popular left over.
Do you know what giblets are! It's that wonderful packet inside your turkey. It contains the heart, liver and gizzard. The neck is usually in the neck cavity while the rest you'll find in the body. My mom set the example of simmering the giblets. When done the neck meat was picked from the bones, the heart and gizzard diced and either added to the stuffing mixture or to the white giblet gravy she expertly made. She also added the chopped liver but I started my own new tradition and after cooking the liver I feed it to my beloved dog(s).

HAPPY THANKSGIVING

Herbed Garlic Butter

2009-09-28T11:09:00.000-07:00

I found this tasty recipe and HAD to share! It's SO worth it and lasted a few weeks in the fridge!

Fruit Pizza

2009-09-14T09:30:00.000-07:00

This is my SIL, Theresa's recipe and I think it's just THE BEST! Enjoy!

Crust:

1.5 c. flour

3/4 c. butter

1/2 c. powdered sugar

Other Ingredients:

8 oz. cream cheese

3.5 c. powdered sugar

12 oz. Cool Whip

3 baskets strawberries, sliced

4 kiwi, peeled and sliced

2 cans mandarin oranges, drained

Glaze:

1 c. sugar

3 Tbs. cornstarch

1/2 c. water

Mix together the ingredients for the crust. Separate dough into two large tart baking dishes or put all the dough in a 9x13 inch pan. Bake at 350 degrees for 10-12 minutes. Cool completely. Meanwhile, cream the cream cheese and powdered sugar until well-blended. Fold in Cool Whip. Spread mixture over cooled crust. Arrange fruit over cream cheese mixture.

For glaze: In small saucepan, combine sugar and cornstarch. Gradually add water and cook over medium heat to bring to a boil. Boil and stir for 1 minute. Pour glaze over fruit. Chill for 30 minutes.

Image credit here.

Drain Cleaner

2009-09-03T12:28:00.000-07:00

Yes, that's right, drain cleaner. And it's safe, effective and you probably always have these ingredients on hand.

1/2 c. vinegar
1/2 c. baking soda
2 c. boiling water

Mix ingredients together and put down drain. Let stand 3-5 minutes than flush with hot water.

KFC Type Cole Slaw

2009-07-03T20:07:00.000-07:00

We'll be eating this tomorrow on the 4th of July, 2009 in Canby, Oregon.

1 head cabbage finely shredded
1/4 to 1/2 c. shredded carrot
Dressing:
1/3 c. sugar
1/2 t. salt
1/8 t. pepper
1/4 c. milk
1/2 c. mayonnaise
1/4 c. buttermilk
1 1/2 T. vinegar
2 1/2 T. lemon juice

Mix together dressing ingredients and stir well into cabbage mixture.
Note: I didn't have buttermilk so I just combined milk and sour cream. Seemed to work well.

New Site

2009-06-24T10:46:00.001-07:00

No recipe today but I just added a link to a blog that features southern cooking. It's called Southern Plate. I added it to the side-bar. I can't recommend it for health...like most southern recipes...but recommend it for yumminess. Hope you're having a great summer day.

Grilled Spare Ribs with Barbecue Sauce

2009-06-15T09:04:00.000-07:00

I ate these delicious ribs when Christie prepared them during my visit in Pennsylvania in '08. I thought I'd better post them so I can access them when I'm in Oregon and maybe put on a feast for the family up there this summer. There is NO DOUBT you will love these. There is a choice of barbecue sauces you can make in this recipe or just use your favorite recipe or a bottle of sauce.

Grilled Spare Ribs with Barbecue Sauce
Prep: 20 minutes Total: 2 hours 30 minutes
Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready.The base of our three sauces is made with ketchup, vinegar, onion, garlic, and cayenne. Add one of the variations for a sweet, spicy, or smoky sauce.

Ingredients: Serves 6.
2 slabs pork spare ribs (2 1/2 pounds each)
2 tablespoons chili powder
Coarse salt and ground pepper
1 tablespoon butter
1/2 small onion, grated
2 garlic cloves, minced
1 1/2 cups ketchup
1/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1/4 teaspoon cayenne pepper
Desired variations (Kansas City style: 1/2 cup packed light-brown sugar, 2 tablespoons molasses, and 1 tablespoon yellow mustard; Memphis style: 1/2 teaspoon hot sauce (such as Tabasco) and 1/4 cup sugar; Dallas style: 1 tablespoon chopped chipotle in adobo sauce and 1/2 teaspoon ground cumin)
Oil, for grates

Directions:
Preheat oven to 400 degrees. Season ribs with chili powder, salt, and pepper. Stack slabs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook until meat is fork-tender, 1 1/2 to 2 hours.

Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, Worcestershire, cayenne, and desired variation (see ingredients above). Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.
Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with sauce; grill until charred, 2 to 3 minutes per side. Serve with extra sauce, if desired.

Kozhi Curry

2009-06-12T17:38:00.001-07:00

Though I am definately not a curry fan, I LOVE this dish. Please do try it.

From Worldwide Ward Cookbook
Kozhi (Chicken) Curry

4 tablespoon olive oil
1 teaspoon fennel seeds
1-2 cinnamon sticks
3 medium onions, finely chopped
7-8 garlic cloves, finely chopped or crushed
7-8 tomatoes, finely chopped
1/4 teaspoon chili powder (or 1/8 teaspoon for milder curry)
1 teaspoon turmeric powder
3 tablespoon coriander powder
1 teaspoon garam masala
1 pound chicken, cut into bite-size pieces
2 cups plain yogurt
1 cups cilantro, finely chopped or made into a paste
1 can coconut milk
Salt to taste

1. In a large frying pan, combine the olive oil, fennel seeds, and the cinnamon sticks; cook over medium heat until the cinnamon sticks open and the fennel seeds brown slightly (don't let them get too brown, or they will turn bitter).
2. Add the onions and saute until they turn golden brown. Note: This is the most important step in this recipe, and requires time and patience.
3. Stir in the garlic, cook for 1 minute, and add the tomatoes; cook until well done. (You may add 1 teaspoon of salt to accelerate the process.)
4. Add the spices one by one and mix well. Cook for 1 minute.
5. Add the chicken. Mix well; cook for several minutes, then stir in the yogurt. Cover and cook for 10 minutes.
6. Stir in the cilantro, coconut milk, and salt, then turn down the heat and cook until the chicken is done. Serve with rice or Indian bread.

Here is what the cook that submitted this recipe said: "I am from India and have lived in the United States for two-and-a-half years as an interpreter for the Church. Ever since I moved here, friends have asked me to cook Indian food for them. Of all the varieties of curries that I have prepared, the one most enjoyed is the South Indian Kozhi Curry recipe from my mom."
--Hannah Davidson, Bangalore 1st Branch, India Bangalore District, Bangalore, India

Sourdough Bread

2009-04-20T20:36:00.000-07:00

San Francisco Style Sourdough Bread,
from Bread Alone by Daniel Leader & Judith Blahnik:

First make up a sponge and let it sit at 74 - 80 degree draft free place for 24 hours:
Starter - 2/3 cup
Water (dechlorinated) - 1 cup
White flour - 1 1/2 cup

Final dough:
Water - 2 cups
White flour - 5 1/2 - 6 1/2 cups
Fine sea salt - 1 T

*Mix final dough and knead it for 15 to 20 minutes. Let it ferment at 74 - 80 degrees in a draft free area for 2 1/2 hours in a large bowl, covered with a damp towel or plastic wrap.
*Deflate the dough by pushing down in the center and pulling up on the sides. Cover bowl with a clean damp towel or plastic wrap and let sit in a warm (74-80) draft free place for 30 minutes.
*Turn out on a floured area and knead briefly. Shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a warm (74-80) draft free place for 30 minutes.
*Shape. You may divide the dough into two pieces and shape into two round logs or into round loaves (free form) or one large freeform loaf.
*Proof the loaves in a warm (74-80) draft free place till they rise 1 1/2 times the size - about 1 hour - on a floured towel.
*Preheat oven for an hour before baking. Bake an a baking stone at 450 for 15 minutes, reduce heat to 425 for 20 minutes longer.
*Turn out and thump the bottom to test for doneness (sounds hollow) and cool on a wire rack for 25 minutes before cutting. Spritzing the oven at the beginning and each 3 minutes for the first 10 minutes will make a hard crust. One can use two conventional baking pans if desired.

My changes:
* used unbleached flour
* used regular table salt
* my draft free place was my oven w/ oven light left on since it was a chilly 24 hrs.
* just preheated oven in normal fashion
*divided into two pieces, too much dough for one loaf, mine made two large loaves
*proofed on the baking pan
*baked on heavy, jelly roll pan
Go HERE for good sourdough info, recipes and starter.

Chewy Gluten Free Chocolate Chip Cookie

2009-02-25T09:41:00.000-08:00

I've recently tasted a chocolate chip cookie made without wheat flour. I could not believe just how good it was. Sweet Amanda shared it with me and I'm sharing it with you. I don't know if any of you or your loved ones are intolerant of gluten but if so, this is thee cookie for you. Here is the link.

Martha's Surpise Cookie

2009-02-10T08:09:00.000-08:00

With this being Valentine's Week, maybe I'll just post a yummy chocolate-y treat each day! Yesterday I posted my new favorite chocolate chip cookie recipe and today's is Martha Stewart's Surprise Cookie recipe which can be found here. I've made these and they're a fun treat to make with kiddos as they're really quite easy and SUPER TASTY!

The Quest Is Over!

2009-02-09T13:21:00.000-08:00

I really think this is IT! Like most bakers, I'm always looking for the ULTIMATE Chocolate Chip Cookie Recipe. Well, I've found mine and here it is! I think the corn starch is the magic ingredient! You'll have to let me know what you think!

CHOCOLATE CHIP COOKIES
2 1/2 cubes butter
1 1/4 c. dark brown sugar
1 c. granulated sugar
2 eggs
2 tsp. vanilla
3 2/3 c. flour
2 T. corn starch
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. salt
2 c. semi-sweet chocolate chips
1 c. milk chocolate chips

Bake at 350 degrees for about 12 minutes.

Vanilla Syrup

2008-12-13T13:53:00.000-08:00

This is the BEST!!!!! Thanks Annette!

Melt 1/2 cup of butter.
Add & Heat:
1/2 C. Buttermilk or Milk
1 C. Sugar
1.5 tsp. vanilla
Add and mix in 1/2 tsp. baking soda

Whisk together over medium high heat.

Ginger Cookies

2008-12-11T08:37:00.000-08:00

Ginger Cookies
1 c. butter
1 1/2 c. sugar
1 egg
4 t. finely grated orange peel (zest)
2 T. dark corn syrup
3 c. flour
2 t. soda
2 t. cinnamon
1 t. ginger
1/2 t. cloves
1/2 t. salt
Cream butter & sugar together. Add egg and mix well. Add peel & corn syrup and mix. Sift together dry ingredients. Stir into creamed mixture. Chill thoroughly. Roll out to 1/4" thickness. Cut into desired shapes...amphibious landing shape...family joke...and place 1" apart on ungreased baking sheet. Bake at 375* for 8-10 minutes. Do not over bake. Cool before removing from sheet. Makes approx. 2 dozen. Will disappear rapidly. Nice to have icy cold milk on hand

Oh, Fudge!

2008-12-02T20:51:00.000-08:00

Go here for Weight Watcher's super quick and easy fudge recipe!

Annette's Wassail

2008-12-01T14:10:00.000-08:00

We have loved Annette's wassail for the second Thanksgiving and it's about time to share her fantastic recipe. Thanks for this Annette.

8 c. apple juice or cider
3 c. orange juice
1 c. lemon juice
1 c. sugar
1/2 t. cinnamon
1/2 t. ground cloves
1/2 t. allspice

Blend, simmer and serve. I know you'll enjoy this.
P.S. Dori makes this also but only adds 1/2 c. lemon juice for less tartness.

Thanksgiving 2008

2008-11-30T18:54:00.000-08:00

Kool-Aid Play Dough

2008-11-11T17:11:00.000-08:00

We had to try this recipe out and it was a hit! I liked that I could just boil the water in the microwave and not cook it on the stove like the oldie-but-goodie recipe from Mom that I'm too lazy go get and post here...maybe tomorrow. hee hee

"Sock It To Me" Cake

2008-11-11T17:00:00.000-08:00

Don't you think?!

Operating at my HIGH STRESS level, I tried out this recipe made from a Duncan Hines cake mix. It's called "Sock It To Me Cake" and is a wonderful butter coffee breakfast cake, making it a hit for afterschool snacks yesterday and breakfast this morning!

Spudnuts

2008-10-28T09:43:00.000-07:00

The Mill

2008-10-21T10:33:00.000-07:00

I just thought I'd remind you that along with the K-Tec mill you use for grinding your wheat, there are alot of recipes at the BlendTec website you might find interesting. I'm very tempted to try the recipe for bean soup...when it get's a little cooler. Have any of you tried any other recipes, uses with your mills?

Sweet Potato, Beets, Chicken and Potato

2008-10-13T21:33:00.000-07:00

So we went to visit some friends who have moved up to Midway/Heber and ate dinner with them. The food was so good we have tried to duplicate it 3 times this last week. Each time with different ingredients and outcomes. It's very simple.

1 large sweet potato
3-4 potatoes
1 large breast of chicken sliced into 4 smaller pieces
1 large beet

Cut the potatoes and sweet potato into 1/4" thick wheels.

Place all contents into a large zip lock bag. You may need 2 bags.

Add some olive oil, salt, pepper, rosemary. One time I used some oregano and lemon juice.

Spread out contents on a cookie sheet and cook for 20min at 400mph.

Nothing fancy, but is a solid meal in our chilly weather.

Marscapone Cupcakes

2008-10-12T12:13:00.000-07:00

Marscapone Cupcakes
Ingredients:
1 box white cake mix
1 c. water
1/4 c. vegetable oil
2 egg whites
8 oz. mascarpone cheese, softened

Combine egg whites, vegetable oil, and mascarpone cheese in a bowl. With a hand mixer, incorporate all three ingredients until well mixed. Add cake mix and water. Mix on medium speed until smooth; about 3-minutes. Fill cupcake tins 3/4 full. Bake at 350 degrees for 15-18 minutes. Let cool.

Glaze
Ingredients:
1/3 c. frozen strawberries, thawed and rinsed
2 1/2 c. powdered sugar

Puree thawed strawberries in a blender or food processor until smooth. Place the powdered sugar in a medium bowl. Whisk in strawberry puree until smooth. Top the cooled cupcakes with glaze mixture and let sit for a minute to allow the glaze to set before serving.

Broccoli Salad

2008-10-07T22:07:00.000-07:00

Broccoli Salad
served at RS Enrichment 10/2008
8 slices bacon
2 heads fresh broccoli
1/2 large red onion chopped fine
1/2 c. sunflower seeds (I use raw)
1/2 c. raisins
1/4 c. red wine vinegar
2 T. sugar
1/4 t. salt
2/3 c. mayonnaise (I use lite)

1. Place bacon in a large skillet. Cook over medium high heat until evenly brown and crisp. Drain, cool and crumble.
2. Wash and cut/pry broccoli into small flowerets.
3. In a large bowl, combine broccoli, bacon and onion.
4. Prepare the dressing in a small bowl by whisking together the vinegar, sugar, salt and mayonnaise. Combine dressing with salad. Cover and refrigerate until ready to serve.
5. Mix in sunflower seeds and raisins when ready to serve.

Coconut Cookies

2008-09-29T11:11:00.000-07:00

Coconut Cookies

Cream together:
1 c. butter
1 c. sugar
1 c. brown sugar

Add and mix well:
2 eggs
1 t. vanilla
1 t. coconut extract

Mix together & add to creamed mixture blending:
2 1/2 c. flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt

Mix or stir in:
2 1/4 c. shredded coconut

Bake at 375* for 12 minutes or just lightly browned. Bake time is determined by your size of cookie. I like these just lightly browned and thus soft and chewy. On the other hand, you need to get them somewhat browned to bring out the butter flavor. Rambling :)

Chop Chop Salad a la Cindy

2008-09-04T19:41:00.000-07:00

CHOP CHOP SALAD
1 head romain lettuce finely chopped
4 plum tomatoes finely chopped
1 green and orange (or yellow) pepper finely chopped
1 c. finely diced dry salami
1 c. finely diced smoked turkey
1 c. finely diced mozzarella cheese
1 cup drained garbanzo beans
1/2 cup green onions, thinly sliced
Mix all together
DRESSING:
1/2 cup red wine vinegar
1 cup olive oil
2 tbs lemon juice
1 tbs dijon mustard
3 med garlic cloves, minced
2 tsp dried oregano
1tsp pepper
1/2 tsp salt and sugar
Mix dressing and dress salad and add
1/2 cup shredded parmesan cheese
Toss again

Noodles Romano ala Tyler

2008-07-26T12:01:00.000-07:00

Noodles Romano
1/4 c butter softened
2 T dried parsley
1 t dried basil
1 8 oz cream cheese softened
1/8 t pepper
2/3 c boiling water
8 oz fettuccine noodles
1 clove garlic minced
1/4 c butter
3/4 c grated Romano (or Parmesan cheese)

Cream cheese sauce:
Combine butter, parsley, basil and cream cheese. Add boiling water and blend mixture well, keep warm.
Cook noodles till tender, drain well.
Cook garlic in 1/4 c. butter 1 to 2 min. Pour over butter/garlic mixture over noodles; toss lightly to coat well. Sprinkle with 1/2 c. Romano cheese & toss again. Pile noodles on warm platter and pour cream sauce over and then the remaining 1/4 c. of Romano cheese. serves 6

Famous Chocolate Refrigerator Roll

2008-07-11T13:11:00.000-07:00

Serves 8

You will need a serving platter that is at least 12 inches long to accommodate this long tube-shaped cake. Can use a cookie sheet in a bind.

Ingredients:

2 cups heavy cream , chilled

1/4 cup confectioners' sugar

1 t. vanilla extract

24 Nabisco Famous Chocolate Wafers

chocolate shavings to decorate top (optional)

1. Whip the cream, confectioners’ sugar, and vanilla together in a large bowl with an electric mixer until soft peaks form.

Stack 6 wafers on top of each other, spreading about 1 tablespoon of the whipped cream filling on top of each wafer. (You should have 4 stacks of 6 wafers.)
2. Lay the cookie stacks on their sides, end to end, on a 12-inch-long serving platter,
then cover with the remaining whipped cream, ends included. Carefully cover with plastic wrap and refrigerate for 6 hours at least, overnight is good. The longer time it is refrigerated the softer the cookie wafers get and it becomes cake-like.
3. Before serving, unwrap the cake, and sprinkle with the chocolate shavings or mini chocolate chips.
4. Cut on the diagonal for a pretty and surprising presentation.
To Make Ahead : After chilling, this cake can be refrigerated for up to 2 days. Decorate with the chocolate shavings just before serving.
A Washington Post article states this was made in the 1930's and tell's of a Portland lawyers who wants to make the dessert he loved in his childhood and can't find the wafer's. On his blog he had a quiz . . . which is harder to find in Portland a. her.oine or b. Nabisco chocolate wafer cookies. It's a fun read.

FIRE Crackers

2008-07-02T14:58:00.000-07:00

Ingredients:

1 box Nabisco saltines

1 3/4 c. canola oil (next time I'm trying 1 2/3 c.)

1 pkg. dry ranch salad dressing mix

1 T. red pepper flakes
also need a 1 gallon freezer, ziplock baggie

1. Snip off the ends of the 4 packs of saltines. Place opened ends of saltines into a 1 gallon size freezer/heavy weight ziplock baggie then slip off the cracker "sleeve" leaving saltines neatly in baggie.
2. Mix together oil, dressing mix and pepper flakes.

3. Mix very well and pour over the saltines-keeping baggie upright.
4. Seal baggie and rotate many times to distribute oil mixture throughout saltines.

5. Rotate occasionally for the next 24 hours. Then enjoy.

That's all there is to it. These are just great with salads. And yes, they are crunchie, not soggy from all that oil!!! Amazing isn't it.

Mine were a bit on the "warm" side since I used crushed chilies. I think the red pepper flakes are a bit milder. For milder version, just use 1 t. instead of 1 T.

Our version of orange ju.lius

2008-05-23T08:22:00.000-07:00

Knight’s Version of Orange Julius

1 c. water
1 c. milk
1 6 oz. can frozen o.j.
1/3 c. sugar
1 t. vanilla
12-14 ice cubes

Mix all ingredients in a blender and serve.

You kids made this frequently in the Beavercreek, Oregon home.

(Strawberry) Short Cakes

2008-05-21T08:20:00.000-07:00

Renie Johnson’s Short Cake

Mix together:
2 c. flour
1 T. sugar
3 t. baking powder
¼ t. salt
Cut in:
½ c. butter (room temperature)
Mix together:
1 beaten egg
1 c. milk
Pour milk/egg into flour mixture and stir just till moistened. Knead gently a few times then roll out and cut with floured biscuit cutter. Place cakes close together in an 8” round pan so the sides stay soft and don’t brown.
Bake at 400* approx. 15 minutes. Mom always split and buttered the short cakes right from the oven. Serve with berries and cream or half and half.
Serves 6

Apple Pie

2008-05-20T08:11:00.000-07:00

MarySue’s Apple Pie

6 c. apples (Yellow Delicious) peeled, cored and sliced
1 c. sugar
3 T. flour
1 t. cinnamon
1/8 t. nutmeg
½ t. ground cloves
1-2 T. lemon juice
2 T. butter

Peel, core and slice apples into large mixing bowl. Sprinkle with lemon juice and mix well. Mix together sugar & spices and mix into apples, stir well. Pile apples into pan/s (1 10” or 2 8”) and dot with butter. Add top crusts & flute edges & cut vent holes into top crust.
Bake at 425* for 25 min. then reduce temp. to 375* and bake an additional 20 min. or until done. Cover with foil if browning too much before done. When done the juices will run from vents and crust should be golden brown.

Pastry Crust
Makes 1 two crust pie

2 c. flour
1 t. salt
2/3 c. Butter flavored Crisco
7 T. ice-cold water

Mix flour & salt together in large bowl. Cut in shortening with pastry blender (can use two dinner knives but worth it to get pastry blender) until the size of small peas. Sprinkle water 1 spoonful at a time while tossing mixture with fork. Form into 2 balls and slightly flatten to a disk shape. Roll out on floured surface from center to edges. Roll at least 1-2” larger than diameter of pie pan. Ease gently into pan. (You kids always loved the “left over” pie dough to roll out, butter, then sprinkle with cinnamon-sugar and baked)

Thumb Print Cookies

2008-05-19T08:15:00.000-07:00

Thumb Print Cookies
(recipe from neighbor/”sister” Debbie G)

2 c. shortening or butter
1 c. brown sugar
4 egg yolks
2 t. vanilla
4 c. sifted flour
1 t. salt
2 c. finely chopped pecans

Cream together shortening or butter, sugar, egg yolks and vanilla.
Add flour and salt and mix
Roll into 1” balls
Dip in slightly beaten egg white and roll in nuts (you can omit this stage)
Place on ungreased baking sheet & bake for 5 minutes at 375*
Remove from oven and indent cookies with thumb-continue baking 5-6 min.
Fill centers with jam or frosting

Fluffy Cocoa Frosting

2008-05-17T17:33:00.000-07:00

Fluffy Cocoa Frosting

1/2 c. (1 stick) butter, room temperature
1/4 c. cocoa
pinch of salt
1 t. vanilla
4 c. powdered sugar

In small mixing bowl, mix well:
butter
cocoa
salt
vanilla

Add and mix well:
powdered sugar

Beat all well until mixed and "fluffy".

This is not a dark chocolate frosting. If you want more chocolate, add a tad more butter and double the cocoa. Couldn't be easier and tastes really good. Enjoy.

Knight's Fresh Salsa

2008-05-05T11:28:00.000-07:00

Fresh Salsa

Place in food processor:
2-4 peeled garlic cloves and process until minced
Add to processor:
1 bunch cleaned green onions with root ends trimmed, process until chopped
Add to processor:
1/2 - 1 bunch cleaned cilantro with stems removed; process until chopped
Remove above from processor and place in mixing bowl
Place in processor:
6-8 tomatoes cleaned, trimmed & quartered. Actually do this in 3-4 batches chopping to desired size.
Add all to bowl and mix well:
1 small can mild chiles, I like flavor but not heat
1 ripe, diced avocado
salt to taste

ENJOY! And omit the avocado and it's FAT FREE. I personally think the healthy fat of this little bit of avocado is just fine and dandy.

Whole Wheat Bread

2008-04-18T12:53:00.000-07:00

WHOLE WHEAT BREAD
For automatic bread machines. I used hard winter white wheat in the photos.

Add to pan, mix with spoon, cover and let proof (proofing is the yeast softening, eating the honey and starting to grow) 5-8 minutes:
1 1/3 c. warm water
2 T. honey
2 t. yeast

Add:
2 T. oil
1/2 t. salt
3 c. WW flour
2 t. dough enhancer
2 T. milk powder
3 T. gluten powder
The dough enhancer and gluten powder are what make this recipe so light and soft.

Use dough cycle. When cycle is complete (make sure dough has risen to the top of the pan no matter how long it takes) Here is what it looked like when the timer when off. I just put that lid down and let it continue to rise until it was . . .

. . . all the way to the top of the pan. Patience my dear ones.

Shape into loaves on floured surface.

Grease well your baking sheet or bread pans-very important. Again, you may not think ill of me for using this trusty, old baking sheet. It is very washed and sanitary. Yes, I know I could get a steel wool pad and make it look much better but it would also scratch the surface and I don't want that. I like making 2 small free form loaves at this stage of empty nest life.

Cover and let rise until doubled in size, usually 45-55 minutes - again, as long as it takes to double. This batch took almost 1 hr. 20 minutes. Patience IS a virtue in many areas of life.

Bake in preheated 325* oven approximately 25-30 minutes depending on size of loaf/loaves. A good test for doneness is to tap the bottom of the loaf and it should sound hollow and a nice brown top. Cool. Slice. Enjoy. I use to rub butter on the top of the loaves as they came out of the pans but no more. Just butter on the slices :)

Irish Soda Bread

2008-02-22T12:51:00.000-08:00

Irish Soda Bread

3 c. unbleached white flour

1 1/2 sticks cold butter

2 t. baking powder

2 c. raisins (dark or golden)

1 t. baking soda

1 beaten egg

1/2 t. salt

1/2 c. honey or sugar

1/2 c. buttermilk (I use "soured" milk)

Preheat oven to 350*. Butter or spray two 8" cake pans.

Stir together flour, baking powder, soda & salt in large mixing bowl.

Cut-in butter with a pastry blender. Add raisins & toss to evenly distribute and coat raisins with flour.

In another bowl, beat egg & honey (if using sugar, add to above dry ingredients) & blend. Beat in buttermilk (if using soured milk, put 1 T. vinegar into a 1 cup measuring cup and add milk to 1 cup line. Let sit to sour a few minutes and you'll notice a curdling appearance - this is a great substitute for buttermilk in recipes).

Gradually pour the liquids into the flour mixture, tossing with a fork so the mixture gets evenly moistened. Continue tossing until dough forms a ball, it will be rough and lumpy.

Knead dough several times & shape into 2 rounds with floured hands; place into pans. You can make shallow X cuts on top. Bake 45 min. to 1 hr. until done; do not under bake. Cut out a piece to test if necessary. Cut into wedges and serve warm with butter. Serve 8-10

Loaded Chocolate Chip Cookies

2008-01-26T16:07:00.000-08:00

Loaded Chocolate Chip Cookies

Yield: 2 1/2 dozen

Preheat oven to 350*

Cream together:

1 c. butter-you know me, no substitute, use the good stuff

1 c. packed brown sugar

1/2 c. granulated sugar

Add and mix well:

2 t. real vanilla

1 egg

Mix together and then add to above:

2 1/4 c. flour

1 t. baking soda

1/4 t. salt

Stir in:

6 oz. milk chocolate chips

1/3 c. pecans coursely chopped - keep those pieces big enough so you can taste them

1/2 c. shredded coconut - okay Jody, I know you don't like coconut so you can omit it at your house

This is a stiff dough. Roll into balls and place on ungreased cookie sheet. Bake 10-12 min. at 350*. My oven took the 12 minutes to get them done enough. Cool 1-2 minutes then transfer to racks and cool completely except for that one you have to test while still semi-hot.

Carrabba's Herb Mixture

2008-01-13T00:01:00.000-08:00

Dori, Linny & I were eating at the Carrabba's in Orem and commented to our waiter our delight over the herb mixture that he poured olive oil over then we dipped our bread into. Waiter, Graham, sat himself down at our table and said he knew the exact recipe and would share it with us. He proceeded to write in on a napkin. I've made it and it's right on the money. I think the fact that D&L were there made the waiter a little more flirty and helpful.

Mix together in equal parts (I'd start with 1/4 to 1/2 t. each) and then moisten with olive oil:

crushed fresh garlic
minced dried garlic
red pepper
black pepper
parsley
basil
oregano
rosemary
kosher salt

I keep this in a jar in the refrigerator for a couple of weeks at least.

Beavercreek Cake

2008-01-12T17:51:00.000-08:00

A little history first. Friend and neighbor Cindy Ferguson in our Beavercreek, Oregon days made this delicious cake. After eating it I asked for the recipe and she kindly shared. Her recipe didn't have a "name" and I just started referring to it as Beavercreek Cake. I wrote the recipe on the back of one of our yellow rabbitry cards-that's another story. Cindy's son Dewey was our boys age and we have a wonderful swimming lesson story about Dewey. You'll have to ask if you want to hear it. Darling Dewey.

Beavercreek Cake

Cream together well in large mixing bowl:
1 1/2 c. sugar
1/2 c. butter (no substitute please)
2 eggs
2 t. vanilla, real

Mix together in bowl:
2 c. flour
1 T. baking powder
1/2 t. salt

Mix the flour mixture into the creamed mixture, alternating with:
1 c. milk

Bake in a vegetable sprayed 9X13" pan at 375* for 20-25 minutes or until done.

When done, remove from oven & spread 1/2 to 1 stick butter over the top to melt & immediately sprinkle with mixture of 6 T. powdered sugar and 2 T. cinnamon-combined well. This is a great alternative to frosting and tastes soooo good.

Chocolate Chip Cookies

2008-01-04T14:09:00.000-08:00

Here are two recipes. Both are really good but I'm a little partial to the Nancy Taylor Cookies - named after MTN's friend who's recipe it is. I switched to the Taylor recipe from my chipper recipe but you choose. The only problem for me with the Taylor recipe is it calls for Bisquick and I just about never have it on hand. D asked for a chocolate chip cookie recipe so I hope this helps.

NANCY TAYLOR CHOCOLATE CHIP COOKIE
1 c. butter softened
3/4 c. sugar
3/4 c. brown sugar
1 t. vanilla
2 eggs
2 1/4 c. flour
1 t. baking soda
1 t. salt
1/2 c. Bisquick
1/2 c. old fashioned oats
12-18 oz. chocolate chips (I prefer milk choc.)

1. Cream together butter, sugars, vanilla & eggs.
2. Combine (sift) dry ingredients except oats and add to creamed mixture. Mix well.
3. Stir in oats and chips, blend well.
4. Bake at 375* for 9-11 minutes.

M.S.K. Chocolate Chippers
4 sticks room temp. butter
1 c. sugar
2 c. packed brown sugar
2 T. vanilla (real not imitation)
4 eggs
2 t. baking soda
2 t. salt
12 oz. milk chocolate chips
5 1/2 c. flour (approx.)

1. Cream together butter, sugars, vanilla & eggs
2. Combine (sift) dry ingredients & add to creamed mixture, blending well.
3. Add chips (& may add nuts if desire)
4. Drop by large tablespoons onto baking sheets
5. Bake at 375* 9-12 minutes depending on how "done" you like your cookies.
Tip: If cookies are too flat, add a little more flour.

Toffee

2007-12-23T14:58:00.000-08:00

This is the wonderful recipe of Grandma Marjorie Knight. What would a Christmas be without the little foil-wrapped treats. Grandma always did such a masterful job with this candy. Enjoy!

Spread evenly in a buttered 9X13" buttered pan:
1 bag chocolate chips or 2 Hershey almond bars chopped

In a heavy saucepan bring to boil over medium heat:
2 sticks butter (no substitute)
1 c. sugar (granulated)
3 T. water
1 T. light corn syrup

Boil 5-6 minutes over medium high heat - to a temperature of 300* stirring constantly. Pour over chocolate chips completely cover chips but do not stir. Let stand over-night. Place in refrigerator 2-3 hours then break into pieces. Keeps best in refrigerator. I don't leave mine overnight but refrigerate then break into pieces when cold.

Noelene's Christmas Puffs

2007-12-20T14:43:00.000-08:00

For me this is a long awaited recipe. Until this week I have only been treated to this little treasure when dear Noelene C. makes them for Christmas and she and Kent come around with their friendly, Christmas greetings and treats. You have to trust me on this one since many of you may not have been as fortunate to taste these. Make them!! Delicious, fast, easy, unique. . . just what we all need these last few days before Christmas. Now, having said that there may be one very big stumbling block, the key ingredient. Not easy to find but trust Noelene to do just that and gift me with 3 bags of corn puffs-Krogers hulless Corn Puff Poppers-extreme BUTTER. Just snacking on these alone made my hips groan as they started spreading. This is what you start immediately hunting down, hopefully you can find them in Arizona at Fry's, Utah will be Smith's and Oregon maybe Fred Meyer's. You need 2 bags for one recipe "batch". SLK is already stopping by a Fry's on the way home from work to purchase more bags.
Recipe:

2 bags (8 oz. each) corn puffs (avoid chesse puffs!)

1 lb. (4 sticks) butter

2 c. sugar

1/4 c. water

Place puffs in two large pans, a turkey roasting pan is great.

Mix butter, sugar and water in large heavy saucepan. Bring to boil over medium high heat stirring constantly. Boil for 7 minutes stirring constantly unless you need to quickly grab your camera and take a picture of what you're doing for your blog but be quick about it. I think I boiled mine 7.25 minutes for good measure.
Pour this delightfully, buttery concoction over the puffs and try to stir and coat well, not easy.

Now don't get to caught up with too much stirring because if you're quick you can rush to the sauce pan and scrap out the leftover buttery concoction. Once it cools it's really hard and you just have to soak the pan and then clean it. But if you get to it in the still-kinda-soft stage you can drag your spoon or even your nails around and have a party. Am I making you kind of sick. Too bad.

Now as it cools you can break it into pieces of appropriate size, whatever that is and then bag and give to delighted friends, family and neighbors. But, if while breaking apart into appropriate size you find one of these gooey bunches with extra goo, don't break it apart, it has your name on it for being the go-to girl or boy that made this and you get to eat it.

I'd love to hear from you if you make this. Merry Christmas all. Thanks for sharing Noelene!

Bread Pudding

2007-12-13T20:43:00.000-08:00

I'm of the opinion that if you like French toast, you'll like bread pudding. It's old fashioned for sure but a good, easy dessert that is especially welcoming on a cold night. I was toying with trying a new "chocolate" bread pudding recipe but couldn't make myself do it. Hope you enjoy it. . . I did tonight.

Bread Pudding

6 slices good bread (good use for stale bread)
1/2 stick melted butter
1/2 c raisins
4 eggs beaten
2 c milk
3/4 c sugar
1 1/4 t cinnamon
1/8 t nutmeg
1 1/2 t vanilla

Butter a 9X13" baking dish. Cube bread and place into dish. Drizzle melted butter over bread and sprinkle evenly with raisins.

Combine in bowl, eggs, milk, sugar, cinnamon, nutmeg and vanilla. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up the egg mixture. I like to let the bread soak while preheating the oven to 350 degrees.

Bake for 45-55 minutes or until the top springs back when lightly tapped and browned. I like to serve it warm but room temperature or cold from the refrigerator is okay too. Serves 8

Caramel Popcorn

2007-12-09T18:40:00.000-08:00

Caramel Popcorn

6 quarts popped popcorn
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Preheat oven to 250. Place popcorn in a large roasting pan that's been coated with non-stick spray. In a large pan, melt butter over medium heat. Add sugar, syrup and salt. Bring to a boil while constantly stirring. Let boil for 5 minutes without stirring. Remove from heat and add soda and vanilla. Gradually pour over popcorn, mixing until well coated. Bake for one hour, stirring every 15 minutes.

ENJOY!!!!!!!!

Chocolate Brittle Surprise

2007-11-27T11:28:00.000-08:00

I don't "do" candy thermometers so this recipe is perfect for me! Just a little microwave action, throw it in the oven and voila! I'm going to be lazy and just give you the link for this awesome recipe that our family has been loving for years. So hop on over here for the recipe! And if you want a "play-by-play" of me making this, hop on over here to my blog!

Great Idea for Leftover Turkey

2007-11-23T10:04:00.000-08:00

I guess these are a tradition here in Pennsylvania. I had them at a luncheon the other day and they were really good and I thought it maybe helpful for some ideas for all that leftover turkey.

Oven Baked Turkey Croquettes

Thick Cream Sauce
4 Tbsp Butter
1/3 cup flour
1 tsp salt
1/4 tsp paprika
1 cup milk

Melt butter oven medium heat. Add flour and seasoning; blend. Add milk slowly, stirring constantly. Cook until mixture is very thick.

Croquettes:
2 cups chopped turkey
1/4 tsp salt
1/4 tsp celery salt
1/2 tsp paprika
1 tsp lemon juice
1 tsp parsley
1 c thick cream sauce
1 c fine bread crumbs
1 egg, beaten with 1 TBSP water
1/4 cup butter

Mix ingredients in order given except for bread crumbs, butter, and egg mixture. Shape into 6 to 8 croquettes. Chill. Heat oven to 375 degrees. Place shallow baking dish with butter into oven to melt. When butter is hot, dip croquettes into crumbs, egg, and again in crumbs. Then place in pan, rolling to coat all sides with butter. Bake for 30 minutes or until brown and crisp.

Chinese Noodles

2007-11-15T12:04:00.000-08:00

I think, hopefully, every family has some quirky family favorite recipes that will never, ever be published or requested by friends. But to that family,the dish is dear and beloved. I think this is one of those recipes. Mom made it for my sisters and me and we always loved it. Jody tells the story that on our birthdays we usually got to pick the dinner menu and this was what she always wanted. I think of this as a Monday meal. Strange but true. You see, it is made with left over roast beef and that was usually cooked on Sunday...get it now. I of course made it for you kiddos and I wonder if you like it enough to make it for yourselves and my grands. Since Jody is in town I made Chinese noodles for dinner this week. She certainly was generous with her compliments and made me feel appreciated. Thanks Jody. Here's a rundown on an old, quirky family favorite. It's a loosey goosely recipe with no exact measurements/amounts. Just fit it to the number of people you feed.

Johnson Family Chinese Noodles

left over roast beef cut into small pieces, enough for number you're feeding
hard boiled eggs sliced, 1-2 per person(more or less depending on amount of beef you have)
green onions sliced
Chinese noodles cooked and drained, still hot
soy sauce (I've switched to a lite version)

Except for the just cooked noodles, all ingredients are cold/cool. Start with a serving of noodles in your bowl, top with beef, eggs, green onions and then a splash of soy sauce.

The finished dish.

Creamy Kielbasa & Potato Soup with a Great Bread Recipe

2007-11-07T12:26:00.000-08:00

This is one of our new winter favorites.
Creamy Kielbasa and Potato Soup
4 potatoes, cubed
1 onion, chopped
1 stalk celery, cut into 1/2 inch pieces
1 (14 ounce) can beef broth
1 (14.5 ounce) can chicken broth
1 cup water
3/4 pound kielbasa sausage, sliced into 1/2 inch pieces
1 cream of mushroom soup
pepper to taste

In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.
Fabulous Bread

1/2 tablespoon white sugar
1 cup quick cooking oats
2 cups whole wheat flour
2 1/4 cups warm water
1/2 tablespoons salt
1/3 cup brown sugar
1/3 cup vegetable oil
4 cups bread flour
1 TBSP Yeast
Place all ingredients in bread maker. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely. (This will make 2 good sized loaves)

"JESSE'S FAVORITE SOUP"

2007-11-04T18:51:00.000-08:00

Christie sent me this recipe just this week and I've already made it. Steve and I both liked it alot but I knew it was a winner when I served it to the N crew tonight and the grandsons ate seconds and thirds. Little Miss T even ate a hardy amount but that was on my lap and with the promise of a Reese's Cup after the soup was gone. I also made the family favorite Sunday night biscuits with homemade strawberry freezer jam. Soup and biscuits are hard to beat. P.S. There were no leftovers from dinner tonight!!!

Jesse's Favorite Soup AKA Chicken Soup with Lentils & Barley

1 c chopped onion
1/2 c chopped sweet red pepper
1 large clove minced garlic
2 T butter (I used no butter just Pam spray)
2 (14.5 oz.) cans chicken broth (I used fat free)
1 1/2 c water
1/2 c lentils washed and drained
1/2 t each basil, oregano & rosemary
1/4 t pepper
1 1/2 c chopped cooked chicken
1 1/2 c chopped carrots
1/2 c quick cooking barley
1 (14.5 oz) can chopped tomatoes

1. In sauce pan cook onion, sweet pepper & garlic. I first sprayed the sauce pan with butter flavored Pam, added the vegetables and sprayed the vegetables again. It worked fine and omitting the butter made it healthier.
2. Stir in broth, water, lentils, basil, oregano, rosemary, black pepper. Cover & simmer 20 minutes.
3. Stir in chicken, carrots & barley. Cover & cook additional 20 min.
4. Add tomatoes and heat through.
Serves 6
Note: I cooked chicken breasts the night before for this recipe and used that cooking broth as part of the broth needed in the recipe.

Oriental Chicken

2007-11-02T15:52:00.000-07:00

My roommate in college used to make this and I gave it the nickname Sticky Stinky Chicken, but don't let the nickname throw you. I serve this with steamed zuccini, yellow squash, onions, and mushrooms, and white rice and it's so easy to make.

Sticky Stinky Oriental Chicken
2 T oil
2 T soy sauce
2 T rice wine vinegar
1/4 c granulated sugar
1 t chicken boullion
1 t crushed garlic
1 lb boneless, skinless chicken breast

Cut chicken breast into bite sized pieces. Place cut chicken in a zip lock baggie. Mix, in a small bowl: oil, soy sauce, vinegar, sugar, boullion, and garlic. Pour mixture over chicken and let marinate at least 2 hours. You can let it go overnight and it'll be just as good, if not better.

Discard half of the marinade, and sautee chicken and remaining marinade over med-high heat until fully cooked. Watch the heat so the marinade doesn't burn.

Serve over sauteed veggies and rice. The sauce from the marinade is great over the veggies.

Pumpkin Brownies with Cream Cheese Frosting

2007-11-02T15:46:00.000-07:00

A former co-worker of mine used to spoil our office and bring these brownies during the Halloween/Thanksgiving holiday seasons. They wouldn't last long and I'd go home wanting more, so I eventually weasled the recipe out of her. I've made modifications to the original recipe to make it lower in fat and with reduced calories, but it still has an amazing flavor and is so moist!!

Brownies
4 eggs
1 1/2 c apple sauce (sugar free)
2 c granulated sugar (or sugar substitute)
15 oz canned pumpkin
2 1/2 c flour
2 t ground cinnamon
1 t pumpkin pie spice
2 t baking soda
1 t salt

Combine all wet ingredients together and mix well. Mix dry ingredients seperately then add to wet ingredients and mix until blended well.
Bake in an ungreased texas sheet cake pan for 15-20 minutes at 350 degrees.

Frosting
3 1/2 c powdered sugar
1/2 t vanilla extract
1 8oz brick cream cheese, room temperature
1/2 cups butter, softened

Mix together until creamy and smooth.

THE COOKS + LEMON CURD

2007-10-31T10:22:00.000-07:00

Just thought I'd share one of my favorite photos of you girls in our matching aprons. This was taken in 12/1999; too long since we've all been together cooking up something yummy in my kitchen. Fun to see our hair styles back then and I'm personally glad for updating my old do. Okay, I fear some may be saying this is a recipe blog...I just have to share related photos...okay? Now I have to also say that some of the Knight men are also awesome cooks - kudos to you men and sorry I don't have a photo of you in our matching beach-vacation aprons. Loves and wishes for a happy day.

LEMON CURD

2/3 c fresh lemon juice (4 lemons)

4 t lemon peel (hope you all have one of those nifty micro-planers for grating and zesting)

5 eggs

1 c sugar

1/2 c melted butter (you know you can't substitute don't you)

In a microwave safe bowl combine juice, peel, eggs & sugar, beat until smooth. Add butter and microwave on reheat until thickened, stirring often (6-7 minutes approx.) Refrigerate covered. Will last up to 1 week. I was asked once "how do you eat lemon curd". . .

1. with my fingers

2. on angel food cake

3. with English scones

4. in petite tart shells

5. in trifle

CINNAMON ROLLS

2007-10-30T20:42:00.000-07:00

Hope you don't mind I've posted recipe at both sites. Go here Cinnamon Rolls if you want photos.
There's something about fall, cool weather and baking. Maybe if I make a batch of cinnamon rolls our temperatures will dip out of the 90's. . . worth a try. I've adapted my recipe to make just one 9X13" pan of rolls and use my bread machine. Here we go.
Cinnamon Rolls:
1 1/4 c warm water
1/4 c powdered milk
1/4 c sugar
4 T butter
2 t yeast
1 beaten egg
3 3/4 c flour
1 1/2 t salt
Place all ingredients in bread machine according to your machines directions. This should be a soft dough, may have to add more or less flour to obtain that. Use dough cycle. When complete, roll out on floured surface to approx. 10" X 12". Slather with soft butter, about 1/4 c, spread generously with brown sugar, 2-3 handfuls, and sprinkle generously with cinnamon. Add nuts and/or raisins if you don't have anyone whining over those additions. Such a harsh comment.

Roll up, stretching slightly to keep shape.Slice with sharp knife, about 1" wide will give you about 1 dozen rolls.

Place in greased/sprayed pan.Let raise until doubled in size. I like to preheat oven for just 1 minute. Shut off oven, place pan in warmed oven to raise - 45-55 minutes. Bake in preheated 350* oven about 15-20 minutes until done and browned.

Frosting: Melt 2-3 T butter, add 1 t vanilla, mix and add powered sugar stirring until it looks like this. Very solid and unappealing.
Thin with a little water, beating until of spreading consistency. Now it's smooth and lovely.
Frost, cool as long as you can stand to wait, then eat!!! If they're not bad enough already, spread butter on them and then eat. If cooled completely, warm about 15 seconds in microwave.
Now, if word gets around that you bake cinnamon rolls, your life will never be the same. You have now been forewarned.

Pasta Fagioli

2007-10-30T11:27:00.000-07:00

It's still in the 90's here, but I'm cooking up the soups trying to bring on that "Fall Feeling"! Hope you love this as much as we do all year long!!!

1/4 c. olive oil

5 medium carrots, thinly sliced

3 stalks celery, thinly sliced

1 medium onion, chopped

3 cloves garlic, minced

2 (14.5 oz.) cans stewed tomatoes

4 (14.5 oz.) cans chicken broth

2 (15.5 oz.) cans cannellini beans,

rinsed and drained

1 Tbs. sugar

2 tsp. dried Italian seasoning

3/4 tsp. salt

1/2 tsp. pepper

2 cups ditalini or other small pasta (I like small shells)

Grated Parmesan or Romano cheese

Heat the oil in a large pot over medium-high heat. Add carrots, celery and onion; cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in garlic and cook 1 minute.

Add tomatoes, broth, beans, sugar, Italian seasoning if desired, salt and pepper; bring to a boil. Reduce heat and simmer 15 minutes.

While the soup simmers, cook the pasta according to package directions; drain. Just before serving, stir cooked pasta into soup and bring to a boil. Serve with grated cheese, crusty bread and a salad. Makes 8 servings.

HOT GERMAN POTATO SALAD

2007-10-29T10:32:00.000-07:00

I'm glad this Knight has a much more modern and convenient kitchen. Feeling and counting those blessings. Thank's for starting up the KNIGHTS IN THE KITCHEN Dori. This will be one of my very favorites. Also, may I add to the rules please. I personally will always use these abbreviations: T= tablespoon t= teaspoon c= cup. In the "labels for this post" we can all add our own names for ease in finding your much sought after recipes by individuals & the name of the recipe as the post title for quick recall.

October - October Fest - German tradition - Mom's German maiden name Geiss - Hot German Potato Salad. Does this explain my random brain activity??? I thought this would be a good one to share (and was going to do just that at Snickerdoodles) as my maiden post at this site. I've had numerous phone calls requesting this recipe from a certain daughter which also makes this appropriate.

HOT GERMAN POTATO SALAD

6 potatoes

8 slices bacon

1 c. chopped onion

1 T sugar or honey

3 T flour

1 t salt

3/4 t celery seed

pepper

1 c water

3 t vinegar (cider or red wine)

1. peel & quarter potatoes lengthwise

2. bring to boil then simmer potatoes till tender-approx. 15-20 min., drain & slice

3. fry bacon till crisp, remove from pan and drain on paper towels

4. cook onion in bacon drippings till transparent then add: honey, flour, salt, pepper & celery seed; blend well.

5. add water & vinegar and cook till thickened

6. gently stir in potatoes and crumbled bacon.
7. heat through if necessary

Serves 6

Always served this with low-fat kielbasa, green beans and homemade hearty bread - opposed to nonhearty bread :) Mom

The Rules of Fight Club

2007-10-29T06:42:00.000-07:00

1st Rule: You do not talk about FIGHT CLUB
2nd Rule: You DO NOT talk about FIGHT CLUB

Okay, this blog isn't that serious, but I've had enough of the recipe exchange e-mails, and since a few of us have talked about creating a recipe blog, I did it!

But there really is a rule. You should only post a recipe if you've made it and you know it's worth it.

So rock on with your bad selves!