We love going to dinner at The Irma in Cody, Wyoming. One of the highlights is their bread pudding with whiskey sauce. It's unlike anything I've ever had. It's intoxicating.. quite literally. Too much whiskey sauce will have you stumbling your way out of the restaurant... or at least it seems like it. I searched online high and low, and couldn't find a whiskey sauce that seemed like it would be even close. I chose Paula Deen's Bread Pudding recipe, simply because she is awesome, and she makes everything so wonderful, I figured even if it wasn't right, it would at least be really good! I omitted the pecans because the Irma's doesn't have them, but I'm sure they would be amazing in it.
http://www.foodnetwork.com/recipes/paula-deen/the-best-bread-pudding-recipe/index.html
For the Whiskey Sauce, after studying several on the internet I went with my own version...partially because I simply didn't have any eggs, and partially because I didn't think they seemed quite right.
melt 1 stick of butter in a sauce pan over medium heat. while that is melting add approx. 1 teaspoon of Vanilla. Once it's melted add approximately 1 TBSP of honey (I always use local honey for the benefits it provides). add approximately 1 teaspoon of cinnamon. Keep stirring. Add 1 cup of Whiskey. Finally add about 1/2 c -1 cup of brown sugar. stir frequently as it simmers. I simmered it for about 15 minutes.
Serve while still warm. You can also put some whipped cream on top of the individual serving of bread pudding. (ladle the whiskey sauce over the individual serving, or serve on the side in a small bowl). This has a kick!
Hope you enjoy!
pour a ladle or so of Whickey
Sunday, December 25, 2011
Friday, November 11, 2011
Pumpkin chili
Occasionally I get brave and decide I have to try something that is outside of my comfort zone. This recipe certainly qualified. I mean, who normally puts pumpkin in their chili? Certainly not me. It sounded interesting to me, so I had to try it. I adapted a recipe a bit because I wasn't using the crock pot (but I will give those directions as well). I was going to, but I just ran out of time.
ingredients:
1 onion; chopped (this was actually too much for my family, so if you love onion, keep this amount..if you don't.. cut it at least in half.)
3 cloves of garlic; minced (I didn't have garlic, so I used about 1/2 teaspoon of dried minced garlic).
2 cups chicken broth (I used a can of swansons)
2 cans of black beans, drained and rinsed
1 lb ground beef
1-15 ounce can of pumpkin
(2) 14 ounce cans of diced tomatoes. (I can't come anywhere close to this amount as I have `family that doesn't like tomatoes.)
1 tsp dried parsley ( used dried flat leaf parsley)
1 tsp oregano
1 1/2 tsp of cumin
2 teaspoons chili powder (I used crushed red pepper)
cook the onion and beef until the onion and burger are done. (I added teh garlic right away too, but the actual directions say to wait. add it and then cook for one minute) If you are doing a crockpot variety, put the meat mixture into the crockpot and remaining ingredients and cook on low for 5-6 hours.
I just left it in the pot, added the remaining ingredients and simmered it for about a half an hour to an hour.
I made this with copycat red lobster biscuits (already blogged about in here). This was a hit, with the exception that it had too many onions, and not enough spice for some of my family.
I adapted this recipe from www.lynnskitchenadventures.com
ingredients:
1 onion; chopped (this was actually too much for my family, so if you love onion, keep this amount..if you don't.. cut it at least in half.)
3 cloves of garlic; minced (I didn't have garlic, so I used about 1/2 teaspoon of dried minced garlic).
2 cups chicken broth (I used a can of swansons)
2 cans of black beans, drained and rinsed
1 lb ground beef
1-15 ounce can of pumpkin
(2) 14 ounce cans of diced tomatoes. (I can't come anywhere close to this amount as I have `family that doesn't like tomatoes.)
1 tsp dried parsley ( used dried flat leaf parsley)
1 tsp oregano
1 1/2 tsp of cumin
2 teaspoons chili powder (I used crushed red pepper)
cook the onion and beef until the onion and burger are done. (I added teh garlic right away too, but the actual directions say to wait. add it and then cook for one minute) If you are doing a crockpot variety, put the meat mixture into the crockpot and remaining ingredients and cook on low for 5-6 hours.
I just left it in the pot, added the remaining ingredients and simmered it for about a half an hour to an hour.
I made this with copycat red lobster biscuits (already blogged about in here). This was a hit, with the exception that it had too many onions, and not enough spice for some of my family.
I adapted this recipe from www.lynnskitchenadventures.com
Wednesday, November 9, 2011
Artichoke and spinach dip
This summer I joined a CSA (Community Ag Association). I loved it, but I was getting veggies that I didn't have a clue what to do with. I learned much, and have found some new veggies that I like. One of those is artichokes. The biggest problem with artichokes was, I didn't even know where to begin. I was shocked upon the discover they are similar to a cactus. I searched high and low on the internet and found a blog that was very good at explaining how to clean them and keep them looking good.
http://becksposhnosh.blogspot.com/2006/05/how-to-trim-artichoke.html
I didn't have any actual lemon, so I did the best with what I had, and used a bowl of water with concentrated lemon juice. It browned a bit, but no where close to as bad as it did when I didn't use it.
I searched for a recipe (which for the life of me I cannot find) for something that I stood a chance of actually eating.
I THINK this is pretty close to the original recipe that I used.
http://allrecipes.com/Recipe/hot-artichoke-and-spinach-dip-ii/detail.aspx
I'm horrible about following recipes. Either I don't have all the ingredients, or I don't want to pay the money for the ingredients, or I want to make it healthier. This one was no different.
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
garlic, (I wanted to use fresh, but I only had minced garlic as a spice..I probably used about 1/2 tsp.
several crumbled leaves; dried basil
salt to taste
artichoke hearts, drained and chopped I used all I had, which probably amounted to about a cup if I was lucky.
1/2 cup frozen chopped spinach, thawed and drained
1 bag shredded mozzarella cheese
1 or 2 dashes of dried red pepper
I threw it in a pot on the stove, heated it until the cheese was melty and gooey, and tossed it in a bowl and served it with tortilla chips. The kids loved it, my dad liked it and I was pleasantly pleased with it.
I'd have liked to have used other cheeses, but I simply didn't have any other kind in the house and forgot to buy any when I was out.
I will admit.. It was a LOT of work cleaning the artichokes for the little amount I got out of them ( I had to clean about 10 or so artichokes to get 1 c.. but mine were very small). I think canned artichoke hearts would be much easier, just not quite as healthy or give you that satisfaction that comes with making it completely from scratch.
http://becksposhnosh.blogspot.com/2006/05/how-to-trim-artichoke.html
I didn't have any actual lemon, so I did the best with what I had, and used a bowl of water with concentrated lemon juice. It browned a bit, but no where close to as bad as it did when I didn't use it.
I searched for a recipe (which for the life of me I cannot find) for something that I stood a chance of actually eating.
I THINK this is pretty close to the original recipe that I used.
http://allrecipes.com/Recipe/hot-artichoke-and-spinach-dip-ii/detail.aspx
I'm horrible about following recipes. Either I don't have all the ingredients, or I don't want to pay the money for the ingredients, or I want to make it healthier. This one was no different.
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
garlic, (I wanted to use fresh, but I only had minced garlic as a spice..I probably used about 1/2 tsp.
several crumbled leaves; dried basil
salt to taste
artichoke hearts, drained and chopped I used all I had, which probably amounted to about a cup if I was lucky.
1/2 cup frozen chopped spinach, thawed and drained
1 bag shredded mozzarella cheese
1 or 2 dashes of dried red pepper
I threw it in a pot on the stove, heated it until the cheese was melty and gooey, and tossed it in a bowl and served it with tortilla chips. The kids loved it, my dad liked it and I was pleasantly pleased with it.
I'd have liked to have used other cheeses, but I simply didn't have any other kind in the house and forgot to buy any when I was out.
I will admit.. It was a LOT of work cleaning the artichokes for the little amount I got out of them ( I had to clean about 10 or so artichokes to get 1 c.. but mine were very small). I think canned artichoke hearts would be much easier, just not quite as healthy or give you that satisfaction that comes with making it completely from scratch.
Monday, November 7, 2011
cranberry and honey pork roast
I was on the search for a recipe for pork roast. My only real requirement was it need to be a crock pot recipe. I was hoping for something different, but I wasn't overly picky.
After much searching, I finally started looking at a couple, and decided to mesh a couple into one that I hoped would be rather tasty. Here is the recipe.
pork roast. I usually get boneless, it cuts up easier, and not everyone in my family likes meat on the bone, so it's just easier to go with boneless, but.. I'm sure you could do it with a bone in roast.
dried cranberries (I suspect fresh cranberries would work as well). I used about 3/4 of a bag or so, which is roughly about 5 oz or around a cup-1 1/2 cups
honey (I prefer local honey just because of the benefits it has.) around 1/2c to 1 cup depending on how big your roast is.
about a teaspoon of ground nutmeg
about a teaspoon of salt
many of the recipes I looked at suggested trimming most of the fat off (which I started to do, and then I got frustrated with it haha, so I stopped). They also suggest browning the roast in a fry pan with a bit of olive oil. I didn't do this, but at some point I'd like to try it.
I placed the pork roast in the crock pot. I sprinkled the cranberries on top, then drizzled the honey over top. Then I sprinkled the nutmeg and salt over top. Turned the crockpot on high, and cooked for about 8 hours. I really prefer my roasts to fall apart, so you can adjust your time accordingly.
I didn't add any water, and when I pulled it out, there was a fair amount of liquid in the bottom of the crock pot, so it isn't needed. I suspect you can make a gravy out of it, but I don't do good gravies, so I didn't bother to try.
The flavor is a good mixture of sweet and tart, and makes a wonderful fall treat. I would think you could add some apples to this and it would be just as good or better too.
enjoy!!
After much searching, I finally started looking at a couple, and decided to mesh a couple into one that I hoped would be rather tasty. Here is the recipe.
pork roast. I usually get boneless, it cuts up easier, and not everyone in my family likes meat on the bone, so it's just easier to go with boneless, but.. I'm sure you could do it with a bone in roast.
dried cranberries (I suspect fresh cranberries would work as well). I used about 3/4 of a bag or so, which is roughly about 5 oz or around a cup-1 1/2 cups
honey (I prefer local honey just because of the benefits it has.) around 1/2c to 1 cup depending on how big your roast is.
about a teaspoon of ground nutmeg
about a teaspoon of salt
many of the recipes I looked at suggested trimming most of the fat off (which I started to do, and then I got frustrated with it haha, so I stopped). They also suggest browning the roast in a fry pan with a bit of olive oil. I didn't do this, but at some point I'd like to try it.
I placed the pork roast in the crock pot. I sprinkled the cranberries on top, then drizzled the honey over top. Then I sprinkled the nutmeg and salt over top. Turned the crockpot on high, and cooked for about 8 hours. I really prefer my roasts to fall apart, so you can adjust your time accordingly.
I didn't add any water, and when I pulled it out, there was a fair amount of liquid in the bottom of the crock pot, so it isn't needed. I suspect you can make a gravy out of it, but I don't do good gravies, so I didn't bother to try.
The flavor is a good mixture of sweet and tart, and makes a wonderful fall treat. I would think you could add some apples to this and it would be just as good or better too.
enjoy!!
Saturday, November 5, 2011
Pirate Stew
Arrrrrr Matey, do ye be looking for something to eat that be different than ye normal dinner fare? Well shiver me timbers have I a recipe for you!
Pirate stew popped up on Facebook for me, and I will admit, I wanted to try it simply because of the name. The ingredients list looked interesting, so I decided to give it a try.
This seemed a little on the dry side to me for being a "stew". I added a whole can of organic tomato sauce instead of the amount it called for. It still didn't seem quite moist enough, but I left it as it was.
Overall, I liked this recipe. On the page I got this recipe from someone suggesting substituting the kidney beans with pintos and washing the rice, which would help turn it more stew like. Someone else suggested adding carrots, zuchinni, chicken instead of beef, turkey burger. It seems the sky is the limit to change this up into your own little piece of heaven. I hope you enjoy! It was super easy to make, and who doesn't love a good and easy crock pot recipe!
Fix-It and Forget-It
Weekly Recipe: Pirate Stew
You don’t need a treasure map to find the ingredients for Pirate Stew. Plus, the long grain rice, kidney beans, and chili powder offer a delicious variation from other stew recipes. (Click “See More” for the recipe.) And if you have to feed your entire crew, Pirate Stew is easy to double.
Pirate Stew
Fix-It and Forget-It Diabetic Cookbook, pg. 144
Makes 4-6 servings
Ideal slow cooker size: 4-quart
Ingredients:
¾ cup sliced onion
1 lb. ground beef
¼ cup uncooked, long grain rice
3 cups diced raw potatoes
1 cup diced celery
2 cups canned kidney beans, drained
½ tsp. salt
⅛ tsp. pepper
¼ tsp. chili powder
¼ tsp. Worcestershire sauce
1 cup tomato sauce
½ cup water
1. Brown onions and ground beef in skillet. Drain.
2. Layer ingredients in slow cooker in order given.
3. Cover. Cook on Low 6 hours, or until potatoes and rice are cooked.
Exchange List Values:
Starch 2.0, Vegetable 1.0, Meat, lean 2.0, Fat 0.5
Basic Nutritional Values:
Calories 310 (Calories from Fat 73), Total Fat 8 gm (Saturated Fat 3.0 gm, Polyunsat Fat 0.5 gm, Monounsat Fat 3.4 gm, Cholesterol 45 mg), Sodium 611 mg, Total Carbohydrate 38 gm, Dietary Fiber 7 gm, Sugars 6 gm, Protein 22 gm
Variation: Add a layer of 2 cups sliced carrots between potatoes and celery.
Pirate stew popped up on Facebook for me, and I will admit, I wanted to try it simply because of the name. The ingredients list looked interesting, so I decided to give it a try.
This seemed a little on the dry side to me for being a "stew". I added a whole can of organic tomato sauce instead of the amount it called for. It still didn't seem quite moist enough, but I left it as it was.
Overall, I liked this recipe. On the page I got this recipe from someone suggesting substituting the kidney beans with pintos and washing the rice, which would help turn it more stew like. Someone else suggested adding carrots, zuchinni, chicken instead of beef, turkey burger. It seems the sky is the limit to change this up into your own little piece of heaven. I hope you enjoy! It was super easy to make, and who doesn't love a good and easy crock pot recipe!
Fix-It and Forget-It
Weekly Recipe: Pirate Stew
You don’t need a treasure map to find the ingredients for Pirate Stew. Plus, the long grain rice, kidney beans, and chili powder offer a delicious variation from other stew recipes. (Click “See More” for the recipe.) And if you have to feed your entire crew, Pirate Stew is easy to double.
Pirate Stew
Fix-It and Forget-It Diabetic Cookbook, pg. 144
Makes 4-6 servings
Ideal slow cooker size: 4-quart
Ingredients:
¾ cup sliced onion
1 lb. ground beef
¼ cup uncooked, long grain rice
3 cups diced raw potatoes
1 cup diced celery
2 cups canned kidney beans, drained
½ tsp. salt
⅛ tsp. pepper
¼ tsp. chili powder
¼ tsp. Worcestershire sauce
1 cup tomato sauce
½ cup water
1. Brown onions and ground beef in skillet. Drain.
2. Layer ingredients in slow cooker in order given.
3. Cover. Cook on Low 6 hours, or until potatoes and rice are cooked.
Exchange List Values:
Starch 2.0, Vegetable 1.0, Meat, lean 2.0, Fat 0.5
Basic Nutritional Values:
Calories 310 (Calories from Fat 73), Total Fat 8 gm (Saturated Fat 3.0 gm, Polyunsat Fat 0.5 gm, Monounsat Fat 3.4 gm, Cholesterol 45 mg), Sodium 611 mg, Total Carbohydrate 38 gm, Dietary Fiber 7 gm, Sugars 6 gm, Protein 22 gm
Variation: Add a layer of 2 cups sliced carrots between potatoes and celery.
copycat red lobster biscuits
I haven't had a chance to personally try these yet, but I will be trying them in the very near future!
Garlic Cheddar “Copycat Red Lobster” Biscuits
adapted from Two Of A Kind Working On A Full House
Ingredients:
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 tablespoon garlic powder
1/4 cup cold butter, cubed
1 cup grated cheddar cheese
1/2 cup milk
Directions:
Preheat your oven to 400.
Combine all of your dry ingredients together.
“Cut” in the COLD butter using two forks or whatever technique works best for you. You want the flour to take on a crumbly consistency. Don’t overwork it, you don’t want the butter to warm.
Add your milk and cheese and mix until the flour is fully moistened (once again…don’t overwork it.).
Spray your muffin tin with cooking spray.
If you have a mini muffin tin, you can drop by the tablespoon full. I did not, so I made 10 biscuits just by eyeballing even portions.
I let it cook about 15 minutes and it was done perfectly. I say start checking at around 10 minutes. They should be slightly golden brown on top.
Eat and enjoy!
Be sure to check out all the frugal recipes here on Family Friendly Frugality!
Garlic Cheddar “Copycat Red Lobster” Biscuits
adapted from Two Of A Kind Working On A Full House
Ingredients:
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 tablespoon garlic powder
1/4 cup cold butter, cubed
1 cup grated cheddar cheese
1/2 cup milk
Directions:
Preheat your oven to 400.
Combine all of your dry ingredients together.
“Cut” in the COLD butter using two forks or whatever technique works best for you. You want the flour to take on a crumbly consistency. Don’t overwork it, you don’t want the butter to warm.
Add your milk and cheese and mix until the flour is fully moistened (once again…don’t overwork it.).
Spray your muffin tin with cooking spray.
If you have a mini muffin tin, you can drop by the tablespoon full. I did not, so I made 10 biscuits just by eyeballing even portions.
I let it cook about 15 minutes and it was done perfectly. I say start checking at around 10 minutes. They should be slightly golden brown on top.
Eat and enjoy!
Be sure to check out all the frugal recipes here on Family Friendly Frugality!
Wednesday, October 5, 2011
the where and how of saving for a baby in your life! (part 1_
I've been asked for help in getting the best deals for babies. There are tons of resources, and I will do my best to cover them all.
I'll start out by repeating some of what I have said in other couponing posts. One of the best ways to save money is to shop at stores where you can stack a manufacturers coupon with a store coupon.
An example from September:
Avent pacifier $4.79 Manufacturerer coupon for $1.50 (price $3.29) Store coupon 2.00 total price= 1.29 for a 2 pack! This is a great price for a pack of pacifiers! (this deal is now expired, but you can occassionally find coupons to stack for pacifiers).
Stores that I know stack coupons:
Walgreens
CVS
Rite Aid
Target
(most grocery stores)
Another good deal is combining a coupon with a store incentive, such as Walgreens Register Rewards.
an example: (this deal is made up, but similar to one from the past)
Pedia Care fever reducer 2/$5
manufacturer coupon: $1 (use one coupon for each)-- $3.00
Buy $10 worth of pedia care, get $5 register rewards
deal: buy 4 pedia care fever reducers -- $10.
use 4 $1.00/1 coupons -$4.00
total out of pocket= $6.00 get back a register reward for $5.00 to use towards your next purchase (cannot be for more pedia care, or you won't get the next register reward). Many people consider this to be like paying 25 cents for each of the pedia cares.. but I'm not really sure I agree.. you spent the money out of your pocket, so the real savings comes when you use your register reward on something else.
Stores that have this type of thing:
Walgreens- Register Rewards
CVS- (I don't remember the name of their rewards programs)
Rite Aid- Up rewards
Target- (sorta) they do gift cards on occasion which CAN be rolled on the same product!
A note.. RRs, CVS bucks, and Up Rewards are considered manufacturer coupons, so you have to make sure you have at least one product per manufacturer coupon you use, this is where "fillers" come in. (fillers are extremely cheap items you pick up to give you enough merchandise to cover all Manufacturer coupons--typically under a dollar).
to be continued...
I'll start out by repeating some of what I have said in other couponing posts. One of the best ways to save money is to shop at stores where you can stack a manufacturers coupon with a store coupon.
An example from September:
Avent pacifier $4.79 Manufacturerer coupon for $1.50 (price $3.29) Store coupon 2.00 total price= 1.29 for a 2 pack! This is a great price for a pack of pacifiers! (this deal is now expired, but you can occassionally find coupons to stack for pacifiers).
Stores that I know stack coupons:
Walgreens
CVS
Rite Aid
Target
(most grocery stores)
Another good deal is combining a coupon with a store incentive, such as Walgreens Register Rewards.
an example: (this deal is made up, but similar to one from the past)
Pedia Care fever reducer 2/$5
manufacturer coupon: $1 (use one coupon for each)-- $3.00
Buy $10 worth of pedia care, get $5 register rewards
deal: buy 4 pedia care fever reducers -- $10.
use 4 $1.00/1 coupons -$4.00
total out of pocket= $6.00 get back a register reward for $5.00 to use towards your next purchase (cannot be for more pedia care, or you won't get the next register reward). Many people consider this to be like paying 25 cents for each of the pedia cares.. but I'm not really sure I agree.. you spent the money out of your pocket, so the real savings comes when you use your register reward on something else.
Stores that have this type of thing:
Walgreens- Register Rewards
CVS- (I don't remember the name of their rewards programs)
Rite Aid- Up rewards
Target- (sorta) they do gift cards on occasion which CAN be rolled on the same product!
A note.. RRs, CVS bucks, and Up Rewards are considered manufacturer coupons, so you have to make sure you have at least one product per manufacturer coupon you use, this is where "fillers" come in. (fillers are extremely cheap items you pick up to give you enough merchandise to cover all Manufacturer coupons--typically under a dollar).
to be continued...
Monday, October 3, 2011
souse chicken
a friend of mine from the Bahamas shared this recipe with me. I am going to substitute the wings for boneless skinless chicken breast, only because not everyone in the family likes chicken on the bone, and while the kids are little, I don't want them dealing with the bones either.
This looks pretty good, and pretty easy. I will be trying it soon :)
Here are the ingredients. (1) 24 chicken wings Separated (2) 3 table spoons of Lime Juice (3) 1 teaspoon of seasoned salt (4) 1 teaspoon of vegetable oil (5) 1 large onion diced (6) 1/2 green pepper diced (7) 6 large potatoes pealed and diced (8) 3 carrots diced (9) 1/2 teaspoon crushed red pepper flakes (10) 1 tablespoon ground allspice (11) 2 bay leaves (12) 3/4 cup of lime juice (13) 3 cups of water (14) salt and black pepper to taste.
Directions. (1)Toss the chicken wings with 3 tablespoons of lime juice and the seasoned salt.Set aside to marinate at room temperature for 1 hour.(2) Heat the vegetable oil in a large pot over medium heat.Add the onion and green pepper.Cook and stir until the onion has softended and begun to brown,about 10 minutes add the potatoes,carrots,red pepper flakes,allspice bay leaves,marinated chicken, lime juice, and water.Bring to a simmer,then reduce heat to medium-low,cover,and continue simmering until the chicken is no longer pink at the bone,and the vegetables are tender,about 40 minutes.Season to taste with salt and pepper before serving.
This looks pretty good, and pretty easy. I will be trying it soon :)
Here are the ingredients. (1) 24 chicken wings Separated (2) 3 table spoons of Lime Juice (3) 1 teaspoon of seasoned salt (4) 1 teaspoon of vegetable oil (5) 1 large onion diced (6) 1/2 green pepper diced (7) 6 large potatoes pealed and diced (8) 3 carrots diced (9) 1/2 teaspoon crushed red pepper flakes (10) 1 tablespoon ground allspice (11) 2 bay leaves (12) 3/4 cup of lime juice (13) 3 cups of water (14) salt and black pepper to taste.
Directions. (1)Toss the chicken wings with 3 tablespoons of lime juice and the seasoned salt.Set aside to marinate at room temperature for 1 hour.(2) Heat the vegetable oil in a large pot over medium heat.Add the onion and green pepper.Cook and stir until the onion has softended and begun to brown,about 10 minutes add the potatoes,carrots,red pepper flakes,allspice bay leaves,marinated chicken, lime juice, and water.Bring to a simmer,then reduce heat to medium-low,cover,and continue simmering until the chicken is no longer pink at the bone,and the vegetables are tender,about 40 minutes.Season to taste with salt and pepper before serving.
Saturday, September 10, 2011
Pumpkin Spice Cupcakes
A friend is making these... they sounded AMAZING!!! I can't wait to go to the store to get the stuff to make these too!! MMM.. I love fall!
http://www.foodnetwork.com/recipes/pumpkin-spice-cupcakes-with-brown-butter-buttercream-recipe/index.html
http://www.foodnetwork.com/recipes/pumpkin-spice-cupcakes-with-brown-butter-buttercream-recipe/index.html
Thursday, September 8, 2011
parmesan-Dijon chicken
I got a new cookbook, it was recommeded to me by a good friend. She was right, this book is AMAZING!! Anyone who likes cookbooks, I really suggest you get this book. My family can be a bit picky, and I have found a lot of recipes I can use!
http://www.amazon.com/Betty-Crocker-Money-Saving-Meals/dp/0470530766/ref=sr_1_9?ie=UTF8&qid=1315533079&sr=8-9
you can get it for 1 cent plus shipping! it's like 4 bucks total.. a great deal!!
as a preview of what is in it, here is the parmesan chicken recipe
ingredients:
1/4 cup dry bread crumbs
1/4 c. grated parmesan cheese
2 tablespoons Dijon mustard
1/4 c. butter, melted
6 boneless skinless chicken breasts
heat oven to 375 degrees
in large food-storage bag, mix bread crumbs and cheese. In shallow dish, stir mustard into melted butter until mixed well.
Pat chicken dry with a paper towel (I didn't do this). Dip 1 piece of chicken at a time in the butter mixture, coating all sides. Then place in bag of crumbs and shake to coat the mixture on the chicken. place chicken in a single layer in a baking dish.
bake uncovered 20-30 minutes, turning chicken over once with tongs.
This was a hit in our household. I just baked the chicken on a cookie sheet, and it turned out fine. I didn't measure anything.. I hate measuring.. if it's not totally essential.. I'm just not doing it haha. Hope you enjoy this as much as I did!
http://www.amazon.com/Betty-Crocker-Money-Saving-Meals/dp/0470530766/ref=sr_1_9?ie=UTF8&qid=1315533079&sr=8-9
you can get it for 1 cent plus shipping! it's like 4 bucks total.. a great deal!!
as a preview of what is in it, here is the parmesan chicken recipe
ingredients:
1/4 cup dry bread crumbs
1/4 c. grated parmesan cheese
2 tablespoons Dijon mustard
1/4 c. butter, melted
6 boneless skinless chicken breasts
heat oven to 375 degrees
in large food-storage bag, mix bread crumbs and cheese. In shallow dish, stir mustard into melted butter until mixed well.
Pat chicken dry with a paper towel (I didn't do this). Dip 1 piece of chicken at a time in the butter mixture, coating all sides. Then place in bag of crumbs and shake to coat the mixture on the chicken. place chicken in a single layer in a baking dish.
bake uncovered 20-30 minutes, turning chicken over once with tongs.
This was a hit in our household. I just baked the chicken on a cookie sheet, and it turned out fine. I didn't measure anything.. I hate measuring.. if it's not totally essential.. I'm just not doing it haha. Hope you enjoy this as much as I did!
zuchinni and summer squash
I joined a CSA this year, it has been wonderful getting fresh organic veggies for a pretty reasonable amount. Each Wednesday I enjoy going and picking up my veggies. Almost every week there is at least one thing that I'm just not quite sure what to do with it, or that I can have more than my share of. Eggplant and chard I'm still trying to figure out things the whole family will eat. I know there is no hope for zuchinni or summer squash, with one exception.. zuchinni bread! Since I don't have enough room in the freezer to store shredded zuchinni yet, I opted for an old family favorite, and added a twist.. summer squash.. why.. because I had so much I didn't know what to do with it all!
Ingredients:
zuchinni, sliced or chunked, your choice
summer squash (optional), sliced or chunked
stewed tomatoes
mozzarella cheese.
olive oil
in a large frying pan (which fairly hair sides)pour a bit of olive oil in and heat to medium. slice or chunk your zuch's and summer squash, and place it in the pan. after all of your veggies are in the pan, add stewed tomatoes, enough to cover the veggies. cover with a lid, and cook until the zuch's and summer squash are about as tender as you want them. then add shredded mozzarella cheese, and allow to melt. mix into the veggies and then serve.
Ingredients:
zuchinni, sliced or chunked, your choice
summer squash (optional), sliced or chunked
stewed tomatoes
mozzarella cheese.
olive oil
in a large frying pan (which fairly hair sides)pour a bit of olive oil in and heat to medium. slice or chunk your zuch's and summer squash, and place it in the pan. after all of your veggies are in the pan, add stewed tomatoes, enough to cover the veggies. cover with a lid, and cook until the zuch's and summer squash are about as tender as you want them. then add shredded mozzarella cheese, and allow to melt. mix into the veggies and then serve.
tortillas-- what should I do with them?
I was glancing through facebook, and noticed another blogger saying she had a bunch of tortillas, and needed some recipes. I have several recipes.. so, I am posting them here for all to enjoy.
Chicken Tortilla Casserole
Shredded chicken (I usually just use leftover chicken breast...and depending on how "chicken-y you want it, determines how much chicken you put in).. usually about 1-2 cups
tortillas- I've done this with both whole wheat and regular flour tortillas.. either work nicely! I usually use whatever is in the package I bought.. 8-12. Rip them up in smallish bite size pieces
1-2 cans of cream of chicken soup
shredded cheese (whatever flavor you like, and as much or as little as you like.. we usually use about 1/2 bag to the whole bag)
rip the tortillas into smallish pieces, and put in a baking dish. Mix in the cream of chicken soup mix, and the chicken. You can mix the cheese in, or put it on top.. I usually do a bit of both. Bake about 45 minutes on 350.
chicken and black bean casserole
shredded chicken (same as above)
1 can green chili's
1-2 cans green (or red if you like it spicier) enchilada sauce
2 cans black beans; drained
8-12 tortillas torn into small pieces
shredded cheese of your choice, 1/2 bag -1 bag
sour cream (optional)
rip tortillas into small pieces, and put them in a baking dish. Add green chili's, black beans, and enchilada sauce, and chicken, mix well. top with shredded cheese of choice, and bake for about 45 minutes at 350. serve with sour cream if desired.
tortilla stack bake
(this recipe greatly depends on how much filling you include, and what size your baking dish is...and I will admit.. I don't measure anything!)
4-12 tortiallas
ground beef (can substitute chicken too)
refried beans (can substitute black beans)
enchilada sauce (your choice, but I usually use red for this one)
shredded cheese, your choice
toppings of your choice-- lettuce, tomato, black olives, sour cream, ect.
brown you burger, drain, add refried beans and enchilada sauce. (shred your chicken, cook, mix in black beans and enchilada sauce). cook just long enough to get the refried beans workable..
in a baking dish, layer the following way: tortilla, meat/bean/sauce mixture, a bit of shredded cheese. continue to alternate until you reach the top. bake for about 30- 45 mins 350. serve, and put your toppings of choice on top. (you can put olives, and onions in a separate layer if everyone in the family likes them as well).
Chicken Tortilla Casserole
Shredded chicken (I usually just use leftover chicken breast...and depending on how "chicken-y you want it, determines how much chicken you put in).. usually about 1-2 cups
tortillas- I've done this with both whole wheat and regular flour tortillas.. either work nicely! I usually use whatever is in the package I bought.. 8-12. Rip them up in smallish bite size pieces
1-2 cans of cream of chicken soup
shredded cheese (whatever flavor you like, and as much or as little as you like.. we usually use about 1/2 bag to the whole bag)
rip the tortillas into smallish pieces, and put in a baking dish. Mix in the cream of chicken soup mix, and the chicken. You can mix the cheese in, or put it on top.. I usually do a bit of both. Bake about 45 minutes on 350.
chicken and black bean casserole
shredded chicken (same as above)
1 can green chili's
1-2 cans green (or red if you like it spicier) enchilada sauce
2 cans black beans; drained
8-12 tortillas torn into small pieces
shredded cheese of your choice, 1/2 bag -1 bag
sour cream (optional)
rip tortillas into small pieces, and put them in a baking dish. Add green chili's, black beans, and enchilada sauce, and chicken, mix well. top with shredded cheese of choice, and bake for about 45 minutes at 350. serve with sour cream if desired.
tortilla stack bake
(this recipe greatly depends on how much filling you include, and what size your baking dish is...and I will admit.. I don't measure anything!)
4-12 tortiallas
ground beef (can substitute chicken too)
refried beans (can substitute black beans)
enchilada sauce (your choice, but I usually use red for this one)
shredded cheese, your choice
toppings of your choice-- lettuce, tomato, black olives, sour cream, ect.
brown you burger, drain, add refried beans and enchilada sauce. (shred your chicken, cook, mix in black beans and enchilada sauce). cook just long enough to get the refried beans workable..
in a baking dish, layer the following way: tortilla, meat/bean/sauce mixture, a bit of shredded cheese. continue to alternate until you reach the top. bake for about 30- 45 mins 350. serve, and put your toppings of choice on top. (you can put olives, and onions in a separate layer if everyone in the family likes them as well).
baked taco ring
This was posted by a blogger I follow, who said she got it out of a food magazine. She didn't list it, or I would give them credit. It looks really good, and I can't wait to try it! gotta do grocery shopping first!
Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 T. water* (I omitted - see explanation below)
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper (optional)
1 c. salsa (optional)
3 c. lettuce, shredded (we used more -- ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives (very optional! blech)
sour cream
Directions:
--Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simer
--Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan.
There should be a 5 or 6 inch opening in the center. Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered). Bake 18-22 minutes or until golden brown.
--Cut off the top of the bell pepper. Discard top, membrane, and seeds. Fill pepper with the salsa.
--Shred lettuce, and dice tomato and onions. Slice the olives. Place the bell pepper in the center of the taco ring, and arrange other salad items around the green pepper.
Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 T. water* (I omitted - see explanation below)
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper (optional)
1 c. salsa (optional)
3 c. lettuce, shredded (we used more -- ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives (very optional! blech)
sour cream
Directions:
--Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simer
--Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan.
There should be a 5 or 6 inch opening in the center. Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered). Bake 18-22 minutes or until golden brown.
--Cut off the top of the bell pepper. Discard top, membrane, and seeds. Fill pepper with the salsa.
--Shred lettuce, and dice tomato and onions. Slice the olives. Place the bell pepper in the center of the taco ring, and arrange other salad items around the green pepper.
Pumpkin Pie
So easy a kindergartner can do it! Literally! The kids made these in class with help from the teacher, aids and a few other adult assitants.
CRUST:
3 c. flour
1 1/2 c. crisco
3/4 t. salt
9T. cold water
Blend flour and salt. Cut in shortening. Add water and lightly mix just until holds together. Roll out and place in pie tins.
FILLING:
2 1/4 c. granulated sugar
1 T. ground cinnamon
1 1/2 t. salt
1 1/2 t. ground cloves
6 large eggs
3 can (15 oz) pumpkin
3 can evaporated milk
* 3 unbaked 9 -inch (4 cup vlume) deep dish pie shell. Bake at 425 for 15 minutes then reduce to 350 and bake 45 minutes or until knife inserted in teh center comes out clean. cool.
CRUST:
3 c. flour
1 1/2 c. crisco
3/4 t. salt
9T. cold water
Blend flour and salt. Cut in shortening. Add water and lightly mix just until holds together. Roll out and place in pie tins.
FILLING:
2 1/4 c. granulated sugar
1 T. ground cinnamon
1 1/2 t. salt
1 1/2 t. ground cloves
6 large eggs
3 can (15 oz) pumpkin
3 can evaporated milk
* 3 unbaked 9 -inch (4 cup vlume) deep dish pie shell. Bake at 425 for 15 minutes then reduce to 350 and bake 45 minutes or until knife inserted in teh center comes out clean. cool.
Freezer Jam
This is some amazing freezer jam I have had the opportunity to try. It is great on the rolls I just posted a recipe for, or, in a jelly roll cake recipe.
4 cups crushed strawberries
4 T. fresh lemon juice
8 c. sugar
2 pouches Certo (pectin)
measure strawberries into a large bowl
stir sugar into fruit.Mix well. Let stand 10 minutes, stir occasionally.
stir pectin into lemon juice in a small bowl. stir pectin mixture into fruit. Stir constantly about 3 minutes
place in freezer containers, freeze.
4 cups crushed strawberries
4 T. fresh lemon juice
8 c. sugar
2 pouches Certo (pectin)
measure strawberries into a large bowl
stir sugar into fruit.Mix well. Let stand 10 minutes, stir occasionally.
stir pectin into lemon juice in a small bowl. stir pectin mixture into fruit. Stir constantly about 3 minutes
place in freezer containers, freeze.
overnight hot rolls (triple batch)
I got this recipe from my mentor teacher, and it is by far one of the best roll recipes I have ever had. Keep in mind, this is a triple batch because it was used to allow kindergartners to make home made rolls for their thanksgiving feast.
6T. yeast
3c. warm water
3T sugar
** dissolve sugar and yeast in warm water- let stand 20 minutes
** 3 cup milk-SCALDED and add:
1 c. sugar
2T salt
12 cups flour
6 eggs
** Add yeast mixture and then enough flour to make a soft dough.
** Let set in refrigerator overnight.
** Pinch off balls of dough-- dip in melted butter and place on a greased cookie sheet.
** Let raise until doubled in size.
Bake at 425 for 10 minutes.
6T. yeast
3c. warm water
3T sugar
** dissolve sugar and yeast in warm water- let stand 20 minutes
** 3 cup milk-SCALDED and add:
1 c. sugar
2T salt
12 cups flour
6 eggs
** Add yeast mixture and then enough flour to make a soft dough.
** Let set in refrigerator overnight.
** Pinch off balls of dough-- dip in melted butter and place on a greased cookie sheet.
** Let raise until doubled in size.
Bake at 425 for 10 minutes.
Wednesday, September 7, 2011
a natural stain fighter
I stumbled across this blog post from one of the blogs I follow. I really want to try this. When I do, I will of course post an update. It will be a couple weeks before I can buy the good stuff to make it all natural. It sounds like a really great stain fighter and I'm looking forward to trying it!
http://www.keeperofthehome.org/2009/02/a-natural-stain-remover-that-really-works.html
http://www.keeperofthehome.org/2009/02/a-natural-stain-remover-that-really-works.html
Saturday, August 20, 2011
easy chicken cordon blue!
I originally got this recipe out of a crock pot/ slow cooker recipe book. I've tweaked it a bit and made it my own. I've made it a really fast and easy recipe, but you can also keep it in it's original form if you need to make a delicious formal looking meal.
super easy chicken cordon blue!
2 cans cream of chicken
2 cups of milk (if you need to add to teh recipe, the ratio is 1 can to 1 cup of milk )
boneless chicken breasts (I use about 2 pounds)
1 pkg sliced ham (anywhere from half a pound to 1 pound)
swiss cheese (I usually use about 8 slices.. but it depends on how much you like swiss, and how you want to make it)
method one
mix 1 can of soup and 1 cup of milk, throw in the bottom of a crock pot. add chicken (I usually use cut up pieces of breast, but you can use whole breasts as well). shred ham and add on top. mix second can of soup and milk, throw on top. cook on low for 8 hours or high for 4 hours.. about 15 minutes before you serve add swiss cheese. I usually tear some up and mix in, and then top the crock pot with the rest.
method 2
basically the same as above, except cook for 45 minutes to an hour in a 350 degree oven.
method 3
pound chicken breasts flat, add a ham and cheese, roll up, use toothpicks to hold in place. put in crock pot. add soup and milk mixture to top. this is how the recipe was originally created.. but it was too dang much work for me. If I had important company, I'd go this route.. but for just the family.. pfft!
I make sure I have extra soup/milk mixture than is really needed to cover the chicken because it makes a wonderful gravy on mashed taters. (nothing needed, just scoop out of the crock pot and pour over taters.. it's cheesy goodness!)
super easy chicken cordon blue!
2 cans cream of chicken
2 cups of milk (if you need to add to teh recipe, the ratio is 1 can to 1 cup of milk )
boneless chicken breasts (I use about 2 pounds)
1 pkg sliced ham (anywhere from half a pound to 1 pound)
swiss cheese (I usually use about 8 slices.. but it depends on how much you like swiss, and how you want to make it)
method one
mix 1 can of soup and 1 cup of milk, throw in the bottom of a crock pot. add chicken (I usually use cut up pieces of breast, but you can use whole breasts as well). shred ham and add on top. mix second can of soup and milk, throw on top. cook on low for 8 hours or high for 4 hours.. about 15 minutes before you serve add swiss cheese. I usually tear some up and mix in, and then top the crock pot with the rest.
method 2
basically the same as above, except cook for 45 minutes to an hour in a 350 degree oven.
method 3
pound chicken breasts flat, add a ham and cheese, roll up, use toothpicks to hold in place. put in crock pot. add soup and milk mixture to top. this is how the recipe was originally created.. but it was too dang much work for me. If I had important company, I'd go this route.. but for just the family.. pfft!
I make sure I have extra soup/milk mixture than is really needed to cover the chicken because it makes a wonderful gravy on mashed taters. (nothing needed, just scoop out of the crock pot and pour over taters.. it's cheesy goodness!)
another good sounding recipe!
FRom a betty crocker cook book :)
Prep time 10 minutes/Start to finish 25 minutes/4 servings at 1.65 a serving
4 boneless skinless chicken breasts
2 Tbls balsamic vinaigrette dressing
1 tsp italian seasonings (basil, oregano, parsley)
1/4 tsp pepper
1 large plum (Roma) tomato (cut into 8 slices)
1/4 cup crumbled feta cheese (or 1 oz.)
1. Set oven to broil. Brush both sides of chicken breast with dressing. Sprinkle both sides with Italian season and pepper. Place on rack in broiler pan.
2. Broil with tops 4 inches from heat about 10 minutes. turning once. until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.
Prep time 10 minutes/Start to finish 25 minutes/4 servings at 1.65 a serving
4 boneless skinless chicken breasts
2 Tbls balsamic vinaigrette dressing
1 tsp italian seasonings (basil, oregano, parsley)
1/4 tsp pepper
1 large plum (Roma) tomato (cut into 8 slices)
1/4 cup crumbled feta cheese (or 1 oz.)
1. Set oven to broil. Brush both sides of chicken breast with dressing. Sprinkle both sides with Italian season and pepper. Place on rack in broiler pan.
2. Broil with tops 4 inches from heat about 10 minutes. turning once. until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.
Tuesday, August 2, 2011
ahh school pizza
I've been traveling down memory lane a lot lately thanks to a new FB group formed by a fellow student of the same school. Had you asked me what I thought of school before this group, I would have told you I hated just about every second of it. But, I've been reliving a lot of happy memories, and realized I didn't actually hate most of it, just the parts that were bad made it seem like I hated it.
One of the memories that got brought up was the pizza on bread that we used to have in elementary school. It was the greatest pizza ever...at least that's how I remember it. :) Apparently I'm not alone in this, because everyone and their brother has been begging for the recipe, and someone actually had it! Woo Hoo! So, it is my pleasure to bring to you, the famous recipe from my high school!
School Pizza Bread
10 servings 20 Servings
3/8 lb Hamburger 3/4 lb Hamburger
1/2 lb Mozzarella Cheese 1 lb Mozzarella Cheese
1 oz Pepperoni 1/8 lb Pepperoni
1 oz Summer Sausage 1/8 lb Summer Sausage
1/2 cup Tomato Paste 1 cup Tomato Paste
Break hamburg into small pieces and brown. Grind Summer Sausage, pepperoni, and cheese, separately. Add Summer Sausage and pepperoni to hamburg. Cook 15 mins. or longer. Drain fat. Add shredded cheese. Either brush slices of bread with tomato paste or add tomato paste and top with desired amount of pizza topping, or add tomato paste right into pizza mixture. (They both turn out the same. ) Spread pizza mixture onto bread slices. Toast in over and serve open faced. Cook for about 10-12 minutes @ 400 deg.
a side note.. with the bread of today, it works better if you slightly brown the toast a little bit first.
One of the memories that got brought up was the pizza on bread that we used to have in elementary school. It was the greatest pizza ever...at least that's how I remember it. :) Apparently I'm not alone in this, because everyone and their brother has been begging for the recipe, and someone actually had it! Woo Hoo! So, it is my pleasure to bring to you, the famous recipe from my high school!
School Pizza Bread
10 servings 20 Servings
3/8 lb Hamburger 3/4 lb Hamburger
1/2 lb Mozzarella Cheese 1 lb Mozzarella Cheese
1 oz Pepperoni 1/8 lb Pepperoni
1 oz Summer Sausage 1/8 lb Summer Sausage
1/2 cup Tomato Paste 1 cup Tomato Paste
Break hamburg into small pieces and brown. Grind Summer Sausage, pepperoni, and cheese, separately. Add Summer Sausage and pepperoni to hamburg. Cook 15 mins. or longer. Drain fat. Add shredded cheese. Either brush slices of bread with tomato paste or add tomato paste and top with desired amount of pizza topping, or add tomato paste right into pizza mixture. (They both turn out the same. ) Spread pizza mixture onto bread slices. Toast in over and serve open faced. Cook for about 10-12 minutes @ 400 deg.
a side note.. with the bread of today, it works better if you slightly brown the toast a little bit first.
Thursday, July 21, 2011
Crowd Tap
This is one of my new favorite companies! It's super easy to earn points! They work with companies and offer free samples and you help manufactures learn what you and others like.
I've been using crowd Tap for less than 2 weeks and have been invited to possibly get a pair of free Old Navy Jeans! If I get accepted, I will get 2 coupons, one for me, and one for a friend for a free pair of jeans. I will also get 2 dollars for turning in my report. If they consider it an excellent report I will get 5 dollars and if it's the best I will get 25 dollars! It's a great deal! The day I joined they were giving away Adidas merchandise. It seems like they are always offering some really awesome deal, so I really recommend you get in on the action!
When you start out, do as many of the quit hits as you can. It's a very easy way to get you bumped up in the levels. I check back daily as there are always new quick hits, and there are discussions to join that get you some easy points!
You can earn actual cash for many things, and by accepting their challenges from reviews. You just need to have 4 people review it also, and then you can earn 1 dollar. After you earn 10 dollars you can cash out. You get to pick a charity, and they get part of your money, but you can feel good in giving money to your favorite charity and earning free money for yourself as well!
http://bit.ly/q09ILm
http://bit.ly/q09ILm
I've been using crowd Tap for less than 2 weeks and have been invited to possibly get a pair of free Old Navy Jeans! If I get accepted, I will get 2 coupons, one for me, and one for a friend for a free pair of jeans. I will also get 2 dollars for turning in my report. If they consider it an excellent report I will get 5 dollars and if it's the best I will get 25 dollars! It's a great deal! The day I joined they were giving away Adidas merchandise. It seems like they are always offering some really awesome deal, so I really recommend you get in on the action!
When you start out, do as many of the quit hits as you can. It's a very easy way to get you bumped up in the levels. I check back daily as there are always new quick hits, and there are discussions to join that get you some easy points!
You can earn actual cash for many things, and by accepting their challenges from reviews. You just need to have 4 people review it also, and then you can earn 1 dollar. After you earn 10 dollars you can cash out. You get to pick a charity, and they get part of your money, but you can feel good in giving money to your favorite charity and earning free money for yourself as well!
http://bit.ly/q09ILm
http://bit.ly/q09ILm
easy peasy yogurt pops
Thanks Voskos for the great recipe!!
Whoever said I have too many companies on my FB page is silly ha ha. I get some of the best recipes from Facebook! In this hot weather a delicious cool treat is most welcome!!
http://www.voskos.com/recipes/dessert/frozen-yogurt-pops
Ingredients
1 cup nonfat VOSKOS nonfat Greek yogurt
2 tbs sugar free or regular honey, agave or stevia (if using stevia you’ll need less)
1/2 cup berries (we used 1/4 cup blueberries and 1/4 cup assorted strawberries and blackberries)
5 small throw-away cups
5 popsicle sticks
5 pieces foil
Directions
1. Combine yogurt and sweetener of choice in a small bowl.
2. Mash 1/2 cup of berries using a fork. Scrape bowl and add to the yogurt mixture. Stir.
3. Spoon yogurt in to individual cups. Add blueberries and press down (roughly 3-5 each cup).
4. Cut foil in squares large enough to cover and wrap over top of each cup. Poke hole in center of each foil and add Popsicle stick.
5. Place Popsicles in freezer for 3-4 hours to harden or until ready to eat. When frozen solid, peel cup from yogurt pop.
Note: the original creator tried to do these in regular cups and Popsicle molds, but with yogurt they don’t come out easily from hard cups if at all. The paper cups are a nice option because they peel right off.
..I would imagine you can use any greek yogurt, and possibly even regular yogurt. I will be trying it with Greek Goddess yogurt since that is one of my favorites.
Whoever said I have too many companies on my FB page is silly ha ha. I get some of the best recipes from Facebook! In this hot weather a delicious cool treat is most welcome!!
http://www.voskos.com/recipes/dessert/frozen-yogurt-pops
Ingredients
1 cup nonfat VOSKOS nonfat Greek yogurt
2 tbs sugar free or regular honey, agave or stevia (if using stevia you’ll need less)
1/2 cup berries (we used 1/4 cup blueberries and 1/4 cup assorted strawberries and blackberries)
5 small throw-away cups
5 popsicle sticks
5 pieces foil
Directions
1. Combine yogurt and sweetener of choice in a small bowl.
2. Mash 1/2 cup of berries using a fork. Scrape bowl and add to the yogurt mixture. Stir.
3. Spoon yogurt in to individual cups. Add blueberries and press down (roughly 3-5 each cup).
4. Cut foil in squares large enough to cover and wrap over top of each cup. Poke hole in center of each foil and add Popsicle stick.
5. Place Popsicles in freezer for 3-4 hours to harden or until ready to eat. When frozen solid, peel cup from yogurt pop.
Note: the original creator tried to do these in regular cups and Popsicle molds, but with yogurt they don’t come out easily from hard cups if at all. The paper cups are a nice option because they peel right off.
..I would imagine you can use any greek yogurt, and possibly even regular yogurt. I will be trying it with Greek Goddess yogurt since that is one of my favorites.
as my daughter calls them.."little balls of mmmmm"
I love new recipes, especially for all natural sorta treats that seem easy and yummy! So when I found this one, I couldn't wait to try it! I had all the ingredients I needed to do it right away!
http://fooddoodles.com/2011/06/28/one-bowl-all-natural-no-bake-energy-bites/
Thanks Money Saving Mom for this wonderfully easy and yummy recipe!
Energy Bites
makes approximately 2 dozen depending on size
1/2 C nut butter(almond butter, peanut butter, sunflower seed butter or any other nut or seed butter. Anything will work here)
1/3 C honey(I believe brown rice syrup would also work. I’m not sure of thinner sweeteners such as maple syrup and agave though as they may not hold together as well)
1 C old fashioned rolled oats(you can toast for a nuttier flavor at 350 degrees for about 10 minutes)
1 C shredded unsweetened coconut(you can substitute any dry ingredients for this, wheat bran or germ, oat bran, some ground flax seed(I wouldn’t recommending using an entire cup!), any kind of ground nuts or seeds. For a cookie dough type bite try adding a few tablespoon of your favorite whole grain flour)
2 tsp vanilla
pinch of sea salt if using a natural nut butter with no added salt
1-2 tsp your favorite spices or spice combinations(optional)
1/2 C other addins(any kind of whole or roughly chopped nuts or seeds, dried fruit, good quality chocolate chips, etc)
In a large bowl add the nut butter, honey or other sweetener, vanilla and salt if needed. If all your ingredients are room temperature you should be able to stir to combine. If this is difficult you can warm in the microwave for a few seconds or even place the bowl in an inch or two hot water for a few minutes to soften everything. Once this is combined add the remaining ingredients.
I honestly didn't measure my ingredients. I took a good guess at the measurements. You can measure if you like, I just hate measuring peanut butter and honey :) I added chocolate chips, butterscotch chips and dried cranberries as well as some cinnamon to mine. The cranberries were my favorite part of these! I want to try some with rice crispies next time.. and maybe some crushed up graham crackers at some point too. I love these because you can make them in many different ways and they should still taste great! I was planning on using these for trips to Yellowstone or other hiking trips, but it appears this first batch won't make it that long :)
If yours are too sticky you can considering adding more dry ingredients into them or rolling them in something like ground nuts, coconut, etc so they aren’t as sticky. Place the balls in an airtight container either in the fridge or freezer for quick and easy snacks.
have fun with these! It's a great snack that my whole family likes.. which can be a miracle in some cases. The best part is, you can make these to suite all the different members of your household and you won't even get upset because they are just that easy!
http://fooddoodles.com/2011/06/28/one-bowl-all-natural-no-bake-energy-bites/
Thanks Money Saving Mom for this wonderfully easy and yummy recipe!
Energy Bites
makes approximately 2 dozen depending on size
1/2 C nut butter(almond butter, peanut butter, sunflower seed butter or any other nut or seed butter. Anything will work here)
1/3 C honey(I believe brown rice syrup would also work. I’m not sure of thinner sweeteners such as maple syrup and agave though as they may not hold together as well)
1 C old fashioned rolled oats(you can toast for a nuttier flavor at 350 degrees for about 10 minutes)
1 C shredded unsweetened coconut(you can substitute any dry ingredients for this, wheat bran or germ, oat bran, some ground flax seed(I wouldn’t recommending using an entire cup!), any kind of ground nuts or seeds. For a cookie dough type bite try adding a few tablespoon of your favorite whole grain flour)
2 tsp vanilla
pinch of sea salt if using a natural nut butter with no added salt
1-2 tsp your favorite spices or spice combinations(optional)
1/2 C other addins(any kind of whole or roughly chopped nuts or seeds, dried fruit, good quality chocolate chips, etc)
In a large bowl add the nut butter, honey or other sweetener, vanilla and salt if needed. If all your ingredients are room temperature you should be able to stir to combine. If this is difficult you can warm in the microwave for a few seconds or even place the bowl in an inch or two hot water for a few minutes to soften everything. Once this is combined add the remaining ingredients.
I honestly didn't measure my ingredients. I took a good guess at the measurements. You can measure if you like, I just hate measuring peanut butter and honey :) I added chocolate chips, butterscotch chips and dried cranberries as well as some cinnamon to mine. The cranberries were my favorite part of these! I want to try some with rice crispies next time.. and maybe some crushed up graham crackers at some point too. I love these because you can make them in many different ways and they should still taste great! I was planning on using these for trips to Yellowstone or other hiking trips, but it appears this first batch won't make it that long :)
If yours are too sticky you can considering adding more dry ingredients into them or rolling them in something like ground nuts, coconut, etc so they aren’t as sticky. Place the balls in an airtight container either in the fridge or freezer for quick and easy snacks.
have fun with these! It's a great snack that my whole family likes.. which can be a miracle in some cases. The best part is, you can make these to suite all the different members of your household and you won't even get upset because they are just that easy!
Sunday, July 17, 2011
hey there!! Updates galore
I've added a few new features to the blog. Now you can search my blog.. which will make it much much easier to find things you need! I will be attempting to make a few more improvements, but my HTTP skills aren't so very good, so it may be a slow and painful process. I've already discovered I'm having technical issues with some of my links on the side. I apologize, but have them up there as best as I can seem to get them currently.
I've added a swagbucks swidget to allow easier search for swag codes.
I will try to be more active in posting things on my blog, If I figure out how to make separate pages, I will be much much more active. It doesn't LOOK that hard haha.. I will just have to take the time to get it done.
I've added a swagbucks swidget to allow easier search for swag codes.
I will try to be more active in posting things on my blog, If I figure out how to make separate pages, I will be much much more active. It doesn't LOOK that hard haha.. I will just have to take the time to get it done.
Saturday, March 19, 2011
homemade seasoned fries
these look super delicious! I can't wait to try them!
http://www.pbs.org/parents/kitchenexplorers/2011/03/17/seasoned-baked-french-fries/?utm_source=Facebook&utm_medium=Fanpage&utm_campaign=PBS%2BParents
http://www.pbs.org/parents/kitchenexplorers/2011/03/17/seasoned-baked-french-fries/?utm_source=Facebook&utm_medium=Fanpage&utm_campaign=PBS%2BParents
Saturday, January 15, 2011
homemade root beer
This looks pretty simple and I've been told it's quite good. I cant wait to try it out!
http://biology.clc.uc.edu/fankhauser/Cheese/ROOTBEER_Jn0.htm
http://biology.clc.uc.edu/fankhauser/Cheese/ROOTBEER_Jn0.htm
Wednesday, January 12, 2011
update: apple thingy recipe
I scored a monster good deal at the store and did in fact make the apple thingy recipe. I didnt' exactly follow it to a T... but I did a close rendition.. added my own amounts of cinnamon, sugar and a dash of vanilla. It was rather tasty.. once I finally got it cooked enough. It wasn't overly tasty when dealing with not fully cooked biscuits.. but it was mostly a texture issue for me, not so much a taste issue.
all in all. I say try it.. it's pretty good :)
all in all. I say try it.. it's pretty good :)
Tuesday, January 4, 2011
sarah's apple thingy recipe
another blogger shared this super sounding recipe, and I cannot wait to try it. getting an swesome deal on grands biscuits tomorrow, so I will pick up the other ingredients to make them! mmmmmmm!
Thanks Sarah's deals!!
http://www.sarahsdeals.net/2010/10/recipe-these-grands-biscuit-apple.html
not overly healthy.. but mmmmm!
Thanks Sarah's deals!!
http://www.sarahsdeals.net/2010/10/recipe-these-grands-biscuit-apple.html
not overly healthy.. but mmmmm!
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