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
Saturday, September 10, 2011
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
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