Dinosaur Cookies
*I had a hard time finding a recipe for these because my husband's family made runny, not measured, not cooked very well variations and my family never made them. I don't know what they are really called...
1/2 C butter
1/2 C unsweetened cocoa
2 C sugar
1/2 C milk
3 C oats
1/2 C peanut butter
1 tsp vanilla
Bring butter, cocoa, sugar, milk to a boil. Cook for about 2-3 minutes, don't burn. Add rest and drop on foil.
Tuesday, November 2, 2010
Eggnog
EGGNOG - light
This is an egg (cooked) eggnog which I like better because the pudding ones don't seem as good later. It was adapted from a cooking light recipe
3 1/2 C milk
1/2 cup sweetened condensed milk
1 Tbsp flour
1/4 tsp nutmeg
2 egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
Combine both milks, flour and nutmeg in a saucepan and bring to a boil stirring constantly. Put the egg yolks in a bowl. Whisk 1 C of the boiling mixture into the egg yolks gradually. Add egg yolk mixture into the saucepan and cook for 1-2 more minutes or until slightly thickened. Remove from heat and add vanilla and rum extract. Cool in refrigerator for at least 4 hours. Carefull because this can form a skin on the top while cooling.
You can add more or less nutmeg and rum extract. I usually just do it by taste. You can use fat free sweetened condensed milk and lowfat milk and still tastes good.
This is an egg (cooked) eggnog which I like better because the pudding ones don't seem as good later. It was adapted from a cooking light recipe
3 1/2 C milk
1/2 cup sweetened condensed milk
1 Tbsp flour
1/4 tsp nutmeg
2 egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
Combine both milks, flour and nutmeg in a saucepan and bring to a boil stirring constantly. Put the egg yolks in a bowl. Whisk 1 C of the boiling mixture into the egg yolks gradually. Add egg yolk mixture into the saucepan and cook for 1-2 more minutes or until slightly thickened. Remove from heat and add vanilla and rum extract. Cool in refrigerator for at least 4 hours. Carefull because this can form a skin on the top while cooling.
You can add more or less nutmeg and rum extract. I usually just do it by taste. You can use fat free sweetened condensed milk and lowfat milk and still tastes good.
Friday, May 21, 2010
Sweet and Sour Pork
Aunt Barbara’s Sweet and Sour Pork Serve 5 to 7
2 lbs uncooked pork to dredge pork 4 T. cornstarch
2 cups water
4 T. soy sauce
Combine for sweet and sour sauce
4 T. cornstarch (add last)
1 cup water
1/3 cup vinegar (apple cider vinegar)*
¼ cup soy sauce
¾ cup sugar
¾ cup green pepper (shredded) (can omit)
¾ cup carrots (roll cut) (Oblique cut some, like triangle)
¾ cup onions (shredded)
¾ cup chunk pineapple
2 T. oil for stir-frying
Oil for deep fat frying (390 degrees)
Preparation
Cut uncooked pork into 2” X 2” pieces. Put into heavy sauce pan with 2 cups cold water, bring to boil and simmer for 20 minutes. Take from pan and let cool.
Drain pineapple. Shred green pepper and onion. Roll cut carrots.
Combine sugar, soy sauce, vinegar, cornstarch and water in sauce pan. Cook over low heat until thickened.
Heat pan. Add oil. Add carrots: stir-fry 1 minute, remove to sweet and sour sauce. Heat oil to 390 degrees for deep fat frying.
Dredge cool pork in mixture of 4 T. cornstarch and 4 T. soy sauce. (leave 10-15 minutes improves flavor, add all pork at once, stir) Deep fry until pork is a deep rich brown. Then add to sweet and sour sauce. Heat all ingredients through, do not boil. Serve at once.
(Put rice on big platter then pour sweet and sour over)
*For milder sweet and sour sauce, substitute juice from chunks of pineapple
(Boil and deep fry meat in morning. Do cutting also. Then before serving make sauce, add fried meat, onion. Then stir fry carrots and green pepper.)
Thursday, May 20, 2010
Taco Seasoning
This is to make seasoning without MSG.
Ingredients
* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper
Ingredients
* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper
Wednesday, April 28, 2010
Lasagna Soup
This is another great recipe from my good friend Jenn Hawkes. I just invited her to the blog so hopefully she will put more of her scrumptious stuff on here for us.
Ingredients:
1 lb. Italian Sausage (I use Italian turkey sausage)
2 C onions, chopped
1 C carrots, diced
2 C mushrooms, sliced (or diced)
2 T garlic, minced
4 C chicken broth
1 14.5 oz can Italian style stewed tomatoes (I use diced cause my hubbie won't eat stewed tomatoes)
1 10 3/4 oz. can tomato sauce
1 C penne pasta or pasta or your choice ( I actually use 2 C. of pasta to make it go further)
2 C fresh spinach, chopped
1 C provolone or mozzarella cheese, diced
1/4 C Parmesan cheese, shredded
4 t. thinly sliced fresh basil
Brown sausage, then add onions and carrots and saute for 3 minutes. Stir in mushrooms and garlic and saute another 3 minutes. Add broth, tomatoes, tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked about 10 minutes or until pasta is done. Stir in spinach and cook until wilted.
Place in bowls and top with some Parmesan, mozzarella, and basil.
Ingredients:
1 lb. Italian Sausage (I use Italian turkey sausage)
2 C onions, chopped
1 C carrots, diced
2 C mushrooms, sliced (or diced)
2 T garlic, minced
4 C chicken broth
1 14.5 oz can Italian style stewed tomatoes (I use diced cause my hubbie won't eat stewed tomatoes)
1 10 3/4 oz. can tomato sauce
1 C penne pasta or pasta or your choice ( I actually use 2 C. of pasta to make it go further)
2 C fresh spinach, chopped
1 C provolone or mozzarella cheese, diced
1/4 C Parmesan cheese, shredded
4 t. thinly sliced fresh basil
Brown sausage, then add onions and carrots and saute for 3 minutes. Stir in mushrooms and garlic and saute another 3 minutes. Add broth, tomatoes, tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked about 10 minutes or until pasta is done. Stir in spinach and cook until wilted.
Place in bowls and top with some Parmesan, mozzarella, and basil.
Wednesday, April 14, 2010
A great slow-cooker carnitas recipe!!
OH MY GOODNESS!!! CAN YOU SAY "TO DIE FOR" ? Go on over here to try out this fabulous recipe!
Slow cooker Carnitas
Slow cooker Carnitas
Monday, March 22, 2010
Chicken and Corn chili
Ingredients:
1 large onion
1 lb. chicken
2 C. chicken broth
1 green pepper
1 jalapeno
1 3/4 tsp cumin
1/2 tsp cayenne pepper
3/4 tsp salt
1 14.5 oz can diced tomatoes with jalapenos (rotel)
1 1/2 C frozen corn
2 cans white cannelini beans
2 Tbs. cornmeal
Put onion, chicken, broth, pepper, jalapeno, 1 1/2 tsp cumin, 1/4 tsp cayenne, 1/4 salt into crockpot. Cook on high for four hours. Shred chicken and add remaining ingredients. Heat thoroughly.
1 large onion
1 lb. chicken
2 C. chicken broth
1 green pepper
1 jalapeno
1 3/4 tsp cumin
1/2 tsp cayenne pepper
3/4 tsp salt
1 14.5 oz can diced tomatoes with jalapenos (rotel)
1 1/2 C frozen corn
2 cans white cannelini beans
2 Tbs. cornmeal
Put onion, chicken, broth, pepper, jalapeno, 1 1/2 tsp cumin, 1/4 tsp cayenne, 1/4 salt into crockpot. Cook on high for four hours. Shred chicken and add remaining ingredients. Heat thoroughly.
Tuesday, March 16, 2010
Jenn's Spaghetti Sauce
3 lbs. ground beef
2 lg onions
2 cloves garlic
28 oz. diced tomatoes
3 Tbsp olive oil
3.5 tsp. Italian seasoning
1.5 tsp. chili powder
12 oz. tomato paste
1 tsp. oregano
2 tsp. salt
24 oz. tomato sauce
3 bay leaves
1/2 C. apple juice
dash of Worcestershire sauce
Saute onions in olive oil, add beef and cook through. add the remaining ingredients.
2 lg onions
2 cloves garlic
28 oz. diced tomatoes
3 Tbsp olive oil
3.5 tsp. Italian seasoning
1.5 tsp. chili powder
12 oz. tomato paste
1 tsp. oregano
2 tsp. salt
24 oz. tomato sauce
3 bay leaves
1/2 C. apple juice
dash of Worcestershire sauce
Saute onions in olive oil, add beef and cook through. add the remaining ingredients.
Thursday, February 4, 2010
Portguese Chourico and Kale soup
We seriously LOVE this soup! This is a Rachael Ray version of this soup but it is so easy and YUMMY! I thought I would post it here for everyone to use. Since we can't find chourico here I use turkey Italian sausage and it comes out just fine! And I actually change it to half beef broth, half chicken broth.
Ingredients
* 2 tablespoons (2 turns around the pan) extra-virgin olive oil
* 3 medium white waxy potatoes, like yukon golds, peeled and diced
* 2 medium onions, chopped
* 4 to 6 cloves garlic, chopped
* 2 bay leaves, fresh or dried
* 1 pound kale, coarsely chopped
* Coarse salt and pepper
* 1 (15-ounce) can garbanzos (chick peas), drained and rinsed
* 1 can diced tomatoes
* 1 pound diced chourico, casing removed
* 1 quart chicken broth
* Warm, crusty bread
Directions
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of crusty bread and butter.
Ingredients
* 2 tablespoons (2 turns around the pan) extra-virgin olive oil
* 3 medium white waxy potatoes, like yukon golds, peeled and diced
* 2 medium onions, chopped
* 4 to 6 cloves garlic, chopped
* 2 bay leaves, fresh or dried
* 1 pound kale, coarsely chopped
* Coarse salt and pepper
* 1 (15-ounce) can garbanzos (chick peas), drained and rinsed
* 1 can diced tomatoes
* 1 pound diced chourico, casing removed
* 1 quart chicken broth
* Warm, crusty bread
Directions
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of crusty bread and butter.
Saturday, January 16, 2010
Asian Chicken Peanut Wraps
This is from Abby welker's craft/food/life fun site here: Abby Welker
If you are at all crafty you should take a peek at her site, she's hilarious and her blog is a great read! Thanks Abby!
Anyway, just in case you would like to just see the recipe here, I copied it over so I could try it sometime:
ASIAN CHICKEN PEANUT LETTUCE WRAPS
(If you're feeding more than 4 adults, you might want to double the recipe)
4 frozen chicken breasts
1 large carrot
8 whole mushrooms
3 green onions
1 red bell pepper
2 large cloves garlic, minced
1 T. oil
1 -2 tsp. sesame seed oil (no substitutions!)
1 head butter lettuce, leaves washed and separated
cooked rice
For sauce: (I got all of this stuff at Wal-Mart, girls - not hard)
1/2 bottle Bangkok Padang Peanut Sauce
1/3 c. Asian Toasted Sesame dressing
3-4 dashes soy sauce
1 tsp. dried ginger (or 1/4 tsp. fresh minced ginger)
1 T. rice vinegar
handful of (shelled) sunflower seeds (optional)
Bring chicken breasts to a boil in water with a pinch of salt; cover. Boil for 10 minutes; remove from water and chop finely into pieces about the size of peas.
Meanwhile, finely dice the onion, mushroom, and bell pepper to the same size as the chicken pieces. (My kids DON'T eat mushrooms and they had NO idea this dish had any mushrooms at all!)
Finely grate the carrot; set aside in a separate bowl.
Heat the oil in a large pan. Add onions, mushrooms, pepper. Cook 2 minutes to soften. Add chicken and minced garlic. Saute for a couple more minutes. Then add all of the sauce ingredients. Bring to a boil and simmer for about 10-15 minutes until liquid is reduced and there is almost no liquid left in the pan and the chicken is cooked through. Stir in grated carrot and if you like nuts, I sprinkled sunflower seeds in mine and it was SO good!
**Note: If your mixture is missing something or doesn't taste quite right, you can always add one of two things: a little bit of butter helps neutralize foods, or a small pinch of brown sugar helps neutralize some of the sour ingredients in this recipe.
Serve with a plate of lettuce leaves and your cooked rice - or get creative and cook up some Asian noodles. I used green-leaf lettuce and they weren't strong enough - you'd have to double up on those or use a firmer lettuce leaf.
If you are at all crafty you should take a peek at her site, she's hilarious and her blog is a great read! Thanks Abby!
Anyway, just in case you would like to just see the recipe here, I copied it over so I could try it sometime:
ASIAN CHICKEN PEANUT LETTUCE WRAPS
(If you're feeding more than 4 adults, you might want to double the recipe)
4 frozen chicken breasts
1 large carrot
8 whole mushrooms
3 green onions
1 red bell pepper
2 large cloves garlic, minced
1 T. oil
1 -2 tsp. sesame seed oil (no substitutions!)
1 head butter lettuce, leaves washed and separated
cooked rice
For sauce: (I got all of this stuff at Wal-Mart, girls - not hard)
1/2 bottle Bangkok Padang Peanut Sauce
1/3 c. Asian Toasted Sesame dressing
3-4 dashes soy sauce
1 tsp. dried ginger (or 1/4 tsp. fresh minced ginger)
1 T. rice vinegar
handful of (shelled) sunflower seeds (optional)
Bring chicken breasts to a boil in water with a pinch of salt; cover. Boil for 10 minutes; remove from water and chop finely into pieces about the size of peas.
Meanwhile, finely dice the onion, mushroom, and bell pepper to the same size as the chicken pieces. (My kids DON'T eat mushrooms and they had NO idea this dish had any mushrooms at all!)
Finely grate the carrot; set aside in a separate bowl.
Heat the oil in a large pan. Add onions, mushrooms, pepper. Cook 2 minutes to soften. Add chicken and minced garlic. Saute for a couple more minutes. Then add all of the sauce ingredients. Bring to a boil and simmer for about 10-15 minutes until liquid is reduced and there is almost no liquid left in the pan and the chicken is cooked through. Stir in grated carrot and if you like nuts, I sprinkled sunflower seeds in mine and it was SO good!
**Note: If your mixture is missing something or doesn't taste quite right, you can always add one of two things: a little bit of butter helps neutralize foods, or a small pinch of brown sugar helps neutralize some of the sour ingredients in this recipe.
Serve with a plate of lettuce leaves and your cooked rice - or get creative and cook up some Asian noodles. I used green-leaf lettuce and they weren't strong enough - you'd have to double up on those or use a firmer lettuce leaf.
Tuesday, January 12, 2010
Recipes from other sites
Sometimes I post things I haven't tried from other sites or from emails I get because they look/sound really good to me and I am deleting emails and don't want to lose the recipe. Other times it's because I tried to find a recipe off a site that was linked somewhere else and the recipe is gone. So this way, I know where I can find the recipe again! Feel free to use the site to do the same!
Cranberry-Mustard Pork Loin
Cranberry-Mustard Pork Loin Recipe from Taste of Home
* 8 Servings
* Prep: 15 min. Cook: 4 hours
Ingredients
* 1 boneless whole pork loin roast (2 pounds)
* 1 can (14 ounces) whole-berry cranberry sauce
* 1/4 cup Dijon mustard
* 3 tablespoons brown sugar
* 3 tablespoons lemon juice
* 1 tablespoon cornstarch
* 1/4 cup cold water
Directions
* Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4 to 4-1/2 hours or until a meat thermometer reads 160°.
* Remove roast and keep warm. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.
Nutrition Facts: 3 ounces cooked pork equals 255 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 22 g protein.
* 8 Servings
* Prep: 15 min. Cook: 4 hours
Ingredients
* 1 boneless whole pork loin roast (2 pounds)
* 1 can (14 ounces) whole-berry cranberry sauce
* 1/4 cup Dijon mustard
* 3 tablespoons brown sugar
* 3 tablespoons lemon juice
* 1 tablespoon cornstarch
* 1/4 cup cold water
Directions
* Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4 to 4-1/2 hours or until a meat thermometer reads 160°.
* Remove roast and keep warm. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.
Nutrition Facts: 3 ounces cooked pork equals 255 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 22 g protein.
Beef Vegetable Soup
Beef Vegetable Soup From Taste of Home
It goes well with a fruit salad and bread.
9 ServingsPrep: 10 min. Cook: 4 hours
Ingredients
* 1 pound lean ground beef (90% lean)
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 4 cups spicy hot V8 juice
* 2 cups coleslaw mix
* 1 can (14-1/2 ounces) Italian stewed tomatoes
* 1 package (10 ounces) frozen corn
* 1 package (9 ounces) frozen cut green beans
* 2 tablespoons Worcestershire sauce
* 1 teaspoon dried basil
* 1/4 teaspoon pepper
Directions
* In a large nonstick skillet, cook the beef, onion and garlic over
* medium heat until meat is no longer pink; drain. Transfer to a 5-qt.
* slow cooker. Stir in the remaining ingredients. Cover and cook on
* high for 4-5 hours or until heated through. Yield: 9 servings.
*
Nutrition Facts: 1 cup equals 169 calories, 5 g fat (2 g saturated fat), 18 mg cholesterol, 578 mg sodium, 19 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
Click here to find out more!
It goes well with a fruit salad and bread.
9 ServingsPrep: 10 min. Cook: 4 hours
Ingredients
* 1 pound lean ground beef (90% lean)
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 4 cups spicy hot V8 juice
* 2 cups coleslaw mix
* 1 can (14-1/2 ounces) Italian stewed tomatoes
* 1 package (10 ounces) frozen corn
* 1 package (9 ounces) frozen cut green beans
* 2 tablespoons Worcestershire sauce
* 1 teaspoon dried basil
* 1/4 teaspoon pepper
Directions
* In a large nonstick skillet, cook the beef, onion and garlic over
* medium heat until meat is no longer pink; drain. Transfer to a 5-qt.
* slow cooker. Stir in the remaining ingredients. Cover and cook on
* high for 4-5 hours or until heated through. Yield: 9 servings.
*
Nutrition Facts: 1 cup equals 169 calories, 5 g fat (2 g saturated fat), 18 mg cholesterol, 578 mg sodium, 19 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
Click here to find out more!
Wednesday, January 6, 2010
French Toast Puffs
These are from my friend Jenny
French Toast Puffs
Cream:
1 cup sugar
2/3 cup butter or margarine
2 eggs
Sift into a separate bowl:
3 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon nutmeg
Pour out 1 cup milk in a pourable container.
Alternatively add the flour mix and the milk to the creamed mixture, beating well each time.
Spoon into greased muffin tin up to 2/3 full - they'll puff up huge.
Bake at 350ยบ for 20 - 25 minutes. Check at 15, and when the toothpick comes out clean, you're set.
Immediately take out of the pan. Melt about a stick of butter (margarine is ok) in a bowl, and add into another bowl 1/2 cup sugar + 1 teaspoon cinnamon. Dip the tops of the muffins in butter and then into the cinnamon sugar mixture. Serve warm.
French Toast Puffs
Cream:
1 cup sugar
2/3 cup butter or margarine
2 eggs
Sift into a separate bowl:
3 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon nutmeg
Pour out 1 cup milk in a pourable container.
Alternatively add the flour mix and the milk to the creamed mixture, beating well each time.
Spoon into greased muffin tin up to 2/3 full - they'll puff up huge.
Bake at 350ยบ for 20 - 25 minutes. Check at 15, and when the toothpick comes out clean, you're set.
Immediately take out of the pan. Melt about a stick of butter (margarine is ok) in a bowl, and add into another bowl 1/2 cup sugar + 1 teaspoon cinnamon. Dip the tops of the muffins in butter and then into the cinnamon sugar mixture. Serve warm.
Peanut Butter Cups
Peanut Butter Cups
*or as I like to call it...how to clog an artery in one bite (they are super good)
2 sticks margarine or butter, room temperature
3 cups powdered sugar (or 1 pound)
1 inner seal package of graham crackers, crushed
1 can peanut butter, or 2 cups (best with creamy)
1 - 1 1/2 packages milk chocolate chips, or large chocolate bars that equals approximately 14 oz.
Mix the butter, powdered sugar, graham crackers and pb very well.
Spread on a cookie sheet, I use a 15x11 pan
Melt the chocolate and pour over the mixture, spreading it until it covers it evenly. Freeze for best results but chilling is fine.
*or as I like to call it...how to clog an artery in one bite (they are super good)
2 sticks margarine or butter, room temperature
3 cups powdered sugar (or 1 pound)
1 inner seal package of graham crackers, crushed
1 can peanut butter, or 2 cups (best with creamy)
1 - 1 1/2 packages milk chocolate chips, or large chocolate bars that equals approximately 14 oz.
Mix the butter, powdered sugar, graham crackers and pb very well.
Spread on a cookie sheet, I use a 15x11 pan
Melt the chocolate and pour over the mixture, spreading it until it covers it evenly. Freeze for best results but chilling is fine.
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