Tuesday, September 29, 2009
Tuesday, September 22, 2009
3/4 C. Chopped Onion
1/2 C. Chopped Green Bell Pepper
1 C. Diced Tomatoes (I prefer fresh, if you must do canned get the fire roasted)
15 oz. can Black Beans, drained, save the juice
1/2 t. Thyme
1 t. Garlic Salt
3 T. Apple Cider Vinegar
1/2 t. Tabasco
2 C. Cooked Rice
In large skillet heat oil and cook onion and bell pepper until tender. Stir in tomatoes, beans (reserve the juice), thyme and garlic salt; cook for 3 minutes. Add vinegar, tabasco, and reserved bean juice; continue to cook for 5 minutes. Mix in the rice and serve immediately.
Monday, September 21, 2009
I got this recipe from a recipe exchange.
Baked Mac and Cheese with Broccoli
(I don't always bake it)
12oz. Uncooked pasta (elbow, all the way!)
10 oz. Frozen broccoli thawed, or fresh chopped (I like fresh)
1/4 C. Bread crumbs (only if you're baking it)
2 1/2 C. Skim Milk
1/3 C. Flour (if you use whole wheat, use less)
1/2 C. Diced onion
1 C. Low fat shredded sharp cheddar cheese (Tillamook makes the best)
1 t. Dijon mustard
2 T. Parmesan cheese
1 1/2 t. Salt (I use less, sssh don't tell my hubby)
Preheat oven to 375. Spray a 2 qt baking dish with Pam.
Cook pasta per package directions, add the broccoli about 2-3 minutes before pasta is done.
While the pasta cooks, whisk together milk and flour over medium heat. Add the onion and bring to a boil, whisking frequently. Reduce the heat to a low simmer until thickened, about 2 minutes.
Remove from heat. Whisk in cheddar, dijon, parmesan, and salt.
Pour over cooked pasta and broccoli. Toss to mix and coat.
Put in baking dish, sprinkle top with crumbs and bake until bubbly at edges about 20-25 min.
**This has been my experience, baking dries it out. If you prefer your mac and cheese more dry, bake it. If you like it more creamy, don't bake, plus you save a few calories by not adding the bread crumbs!
- 2 1/4 cup of flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup of butter
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups (12 oz package) chocolate chips
Preheat oven to 375. First mix together flour (sift it first) baking soda and salt in a seperate bowl. Mix sugar, butter and vanilla. Add eggs one at a time. Slowly mix in flour "mixture". Add chocolate chips last, but make sure to set aside a handful. I use a cookie scoop to drop onto a cookie sheet. Bake 9-11 minutes.
Should look like this when first dropped onto sheet.
Take the handful of chocolate chips and place a few randomly on each cookie.
That way they look better.
Saturday, September 19, 2009
Sunday, September 13, 2009
- 1 Cup pancake mix (I used Bisquick, Krusteez whole wheat would be better)
- 1 Cup milk
- 1/2 Cup sweet potato puree
- Handful or 2 of chocolate chips
- Dash of cinnamon
- Non-stick spray
Her whole cook book is about adding vegetable puree's to her food, a lot of the time I don't want to buy that produce, cook it, and dirty up my kitchen. I just used baby food. Sweet potato baby food. It cost me 69 cents, and there was NO mess.
Also, I personally haven't been using maple syrup, only because I don't like soggy pancakes. Instead I used butter and powdered sugar, still sweet and not soggy.
Saturday, September 12, 2009
2 cups of flour
1/2 cup sugar
1 teaspoon of salt
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons melted butter
1/2 cup milk
1 egg beaten
1 quart oil for frying
Heat oil in deep fryer to 375 degrees F. Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg. With floured hands, lightly knead the smooth dough. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness. Dip either doughnut cutter or two biscuit cutters in flour (I used a sugar cookie cutter and a bottle cap :)) Use to cut out doughnuts. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Place onto a plate covered with paper towel.
Cinnamon and sugar
Friday, September 11, 2009
This was her friggin sweet cake. The directions are at this link.
Instead of using vanilla frosting I used cream cheese, and did more of a pink/red color. Also I used milk duds instead of whoppers and chocolate chips instead of m&m's.
Honestly if I had to re do it, I would just lay the cake on it's back, because IT WILL tip over, seriously. Frustrating. But it turned out super cute.
Wednesday, September 2, 2009
1 package frozen or fresh spinach
1 - 15 oz can quartered artichoke hearts drained and chopped
1 - 3 oz can mild green chilies
1 cup grated parmesan cheese
1 cup mayo
3-4 chopped green onions
I – 8 oz package softened cream cheese
Preheat oven to 350
Combine artichokes, chilies parmesan cheese, mayo and green onions.
Stir in cream cheese and mix well
Add hot sauce
Spoon into 9” baking dish
Bake 45 minutes