tag:blogger.com,1999:blog-65714736515305590232024-03-13T22:13:04.875-07:00The Five FoodiesEmilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-6571473651530559023.post-27653148175585212552012-03-16T15:34:00.001-07:002012-05-16T00:11:07.761-07:00Macaroons--AMAZING!!!Macaroons <br />
14 oz. Coconut <br />
½ c. ground toasted almonds <br />
1 can sweetened condensed milk <br />
1 t. vanilla <br />
¼ t. salt <br />
2 large egg whites <br />
Chocolate melties <br />
<br />
Preheat oven to 325 degrees. Mix coconut, almonds, milk, vanilla and salt together in a large bowl. Beat egg whites to stiff peaks in a separate smaller bowl. Gently fold egg whites into mixture. Put parchment paper on two large cookie sheets and spray with Pam. Scoop mixture into 2 inch mounds on sheets. It should make a little more than 2 dozen. Cook for 20-25 minutes, switching sheet positions halfway. They will look light brown and toasty when done. Let cool completely. Drizzle with melted chocolate melties. Put in freezer for 5-10 minutes to harden chocolate. Bring to room temp. and enjoy!!!! Emilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com0tag:blogger.com,1999:blog-6571473651530559023.post-48290226992891984512011-11-11T12:05:00.000-08:002011-11-11T12:05:02.624-08:00Oatmeal Packets<div style="font-family: Tahoma; text-indent: 0px !important;"><b style="text-indent: 0px !important;">My kids DIG these. I make about 70 at a time. Enjoy!</b></div><div style="font-family: Tahoma; text-indent: 0px !important;"><b style="text-indent: 0px !important;"><br />
</b></div><div style="font-family: Tahoma; text-indent: 0px !important;"><b style="text-indent: 0px !important;">Oatmeal Packets</b></div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;"><br style="text-indent: 0px !important;" /></div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;">Makes 10 packets</div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;"><br style="text-indent: 0px !important;" /></div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;">Blend 1/2 cup oats till powdery.</div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;"><br style="text-indent: 0px !important;" /></div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;">Into each bag, add….</div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;"><br style="text-indent: 0px !important;" /></div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;">1/4 C un-powdered oats</div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;">1/8 t. salt</div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;">2 T. powdered oats</div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;">1 Tbs and 1 tsp sugar (or a combo of sugar, xylitol, or brown sugar)</div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;"><br style="text-indent: 0px !important;" /></div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;"><br style="text-indent: 0px !important;" /></div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;">Add in's….</div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;"><br style="text-indent: 0px !important;" /></div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;">1) For Brown Sugar and Cinnamon, use brown sugar in place of the white sugar and 1/8 t. cinnamon.</div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;">2) For Fruit and Cream, use 1 T. dried fruit (apples, blueberries, peaches) and 1 t. powdered milk.</div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;">3) For Chocolate Chip, use 1 t. mini chocolate chips. (I only use 1 T sugar when I add sweets.)</div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;">4) For Smores, use 1 t. crushed graham crackers, 1 t. mini chocolate chips, 1 t. ultra-mini marshmallows. (Less sugar).</div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;">5) For Birthday Cake, I add 1 t. festive sprinkles.</div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;">6) For Peanut Butter, I add 1 t. peanut butter chips.</div><div style="font-family: Tahoma; font-size: 10pt; text-indent: 0px !important;">7) For Maple and Brown Sugar, I add 1/8 - 1/4 t. maple powder (purchased from americanspice.com) and 1 T. brown sugar.</div><div><br />
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6571473651530559023.post-2202343590411800742010-11-29T04:31:00.000-08:002010-11-29T04:31:04.739-08:00Pumpkin Custard CrumbleTastes kind of like apple crisp, but with pumpkin. Pumpkin Crisp! Sooooo good!<br />
<br />
1 can (15 oz) pumpkin puree<br />
1 can (12 oz) evaporated milk<br />
3 eggs<br />
1 1/2 c. sugar, divided<br />
1 tsp. cinnamon<br />
1/2 tsp. ginger<br />
1/4 tsp. cloves<br />
1/4 tsp. nutmeg<br />
1 box yellow cake mix<br />
1/2 c. brown sugar<br />
1 stick butter, melted<br />
<br />
In a large bowl combine eggs, pumpkin, evaporated milk, 1 c. sugar and spices. Whisk together and pour into greased 9x13 pan. In separate bowl, combine cake mix, brown sugar and remaining 1/2 c. sugar. Add melted butter and mix together until mixture is crumbly. Sprinkle over pumpkin mixture. Bake at 350 for 45 minutes. Top should be brown and crisp. Serve with ice cream or whipped cream.Emilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com1tag:blogger.com,1999:blog-6571473651530559023.post-35091035899444806882010-08-17T11:51:00.000-07:002010-08-17T11:56:44.456-07:00Magic ShellMagic Shell Ice Cream Topping<br />
<br />
1 1/4 Cups Chocolate Chips<br />
1/2 Cup Coconut Oil <br />
<br />
Melt chocolate chips and coconut oil in the microwave about 1 minute (depending on your microwave). Allow to sit a few minutes to allow the heat of the oil to melt the chocolate chips and then stir until smooth. It will be runny. Pour into a bottle. Store in the refrigerator (though in the summer it’s likely to stay liquidy unrefrigerated). To serve, heat the glass bottle (open cap) in the microwave for 30 seconds until liquid. Stir and continue heating at 30 second intervals if not liquid after the first 30 seconds. Pour over your favorite ice cream and in a few seconds you will see magic!<br />
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<br />
I assign SUSANNA LANDON to make this recipe and report back. I know you've got coconut oil laying around....Emilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com1tag:blogger.com,1999:blog-6571473651530559023.post-58795096252110324572010-08-15T20:49:00.000-07:002010-08-17T11:58:00.854-07:00Zucchini BreadI just sent this recipe to our cousin Tiffany and I thought I'd post it here too, because this bread is so fantastic and easy and I LOVE IT.<br />
<br />
Grease and flour two loaf pans.<br />
<br />
Mix together: <br />
3 eggs<br />
1 C. oil<br />
2 t. vanilla<br />
2 very packed cups grated zucchini<br />
2 C. sugar<br />
1/4 C. orange juice or water<br />
<br />
Mix in separate bowl:<br />
3 C. flour (I usually do half and half or 2 whole wheat and 1 white)<br />
1 t. soda<br />
1/4 t. baking powder<br />
1 t. salt<br />
1 t. cinnamon<br />
1 1/2 C. nuts (I usually use pecans)<br />
<br />
Combine wet and dry mixtures. Pour into loaf pans and bake 50 min. at 350 degrees.<br />
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<br />
I assign MERILEE MEYER to make this recipe and report back. Your report is due in one week.Emilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com1tag:blogger.com,1999:blog-6571473651530559023.post-30505476455406184672010-05-17T15:28:00.000-07:002010-06-01T11:19:52.555-07:00Chicken Pot Pie2 cans cream of potato soup<br />
1 or 2 cans Veg-All, drained<br />
2 cups diced cooked chicken (2 breasts)<br />
½ cup milk<br />
½ tsp. Italian seasonings<br />
black pepper to taste<br />
2 ready made pie crusts, 9 inch (Pillsbury from fridge section)<br />
<br />
combine first 6 ingredients<br />
place one crust on bottom of pan<br />
spoon in filling mix<br />
cover with top crust, crimp edges to seal, slit top crust<br />
bake at 375 degrees for 40 minutes, cool 10 minutes before serving<br />
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<br />
I got this recipe from a friend in my Bunko group; it's easy and soooo good!Emilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com0tag:blogger.com,1999:blog-6571473651530559023.post-6256265917996400842010-04-03T12:55:00.000-07:002010-04-03T12:55:02.614-07:00Creamy White Chip Orange CookiesI have a nestle toll house recipe book, and I found this recipe. It was so delicious! Here are my tips. Use real butter, it makes them so good. Add the flour slowely so you do not add too much. I added the juice of half an orange for a more intense flavor. <br />
<br />
2 1/4 cups all purpose flour<br />
3/4 teasp baking soda<br />
1/2 teasp salt<br />
1 cup butter softened<br />
1/2 cup granulated sugar<br />
1/2 cup packed light brown sugar<br />
1 egg<br />
2 to 3 teasp grated orange peel<br />
2 cups white chocolate chips<br />
juice form 1/2 an orange (optional)<br />
<br />
Beat butter, and sugars together. Add egg, orange peel , juice and mix. Slowely incorporate dry ingredients. Bake in a 375 degree oven for 10 -12 minutes or until tops are just slightly browned. Try and avoid over baking. <br />
MerileeMerileehttp://www.blogger.com/profile/10709992315710646109noreply@blogger.com0tag:blogger.com,1999:blog-6571473651530559023.post-90005811127171965572010-04-01T16:29:00.000-07:002010-09-14T18:18:15.908-07:00Marshmallow Fondant1 16 oz bag name brand marshmallows (Do not buy off-brand!!!!)<br />
1 2lb bag of powdered sugar<br />
<br />
Lightly spray a bowl big enough for the entire bag of marshmallows with cooking spray. Pour the marshmallows in and microwave for 30 seconds at a time stirring after each interval until marshmallows are completed melted when stirred. Do not overcook. While the marshmallow are cooking tear off 2 pieces of Saran Wrap about 24" long each. Lay them on each other forming a "t". Spray the middle of the top piece with cooking spray then set aside. After marshmallows are completely melted begin sifting your powdered sugar into the melted marshmallows. it will not use the entire bag, only about 3/4 of it. Generously coat your hands with shortening to help prevent the marshmallows from sticking and dig in :) Knead the mixture with your hands until the marshmallows and powdered sugar are well incorporated into a dough. You will know you have enough powdered sugar when the dough is not sticky anymore as you knead it. When your fondant "dough" is not sticky put it in the middle of the prepared saran wrap. Wrap the top layer around the fondant then turn and wrap the bottom layer. This should ensure a nice air tight sealing around your fondant. Let sit for several hours or overnight before using.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_--9DTCggrVE/S7UsSrKy1qI/AAAAAAAABdw/81LZjWlEr0o/s1600/purse+cake.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://4.bp.blogspot.com/_--9DTCggrVE/S7UsSrKy1qI/AAAAAAAABdw/81LZjWlEr0o/s320/purse+cake.bmp" /></a></div>One tip I'd add is do not put all of the powdered sugar in at once. I did, and my fondant was a bit too dry. Just knead it and keep adding sugar until it's no longer sticky. Check out the purse cake I made with this recipe!Emilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com1tag:blogger.com,1999:blog-6571473651530559023.post-33377151178539804202010-03-31T16:18:00.000-07:002010-09-14T18:18:44.774-07:00Buttercream Frosting<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_--9DTCggrVE/S7PbT1S5zkI/AAAAAAAABdo/3_opTsoU5yc/s1600/blurry+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://2.bp.blogspot.com/_--9DTCggrVE/S7PbT1S5zkI/AAAAAAAABdo/3_opTsoU5yc/s320/blurry+cupcake.jpg" /></a></div>1 lb powdered sugar, sifted<br />
1 cup crisco shortening (get crisco brand but not butter flavored, it will make it runny)<br />
1 T meringue powder (in cake dec in crafts at Walmart or at Michaels or Joanns)<br />
1/4 t salt<br />
1/2 t butter extract<br />
1 t clear vanilla extract<br />
About 6 T water<br />
<br />
Add all ingredients but only about half of the water into a mixing bowl and start mixing. Slowly add water to get the right consistency, you will have to adjust amount depending on humidity. If you have a kitchen aid mixer that is the best, turn it on and leave it once you've added the water. Sometimes I leave it for several minutes. It gets nice and fluffy from the meringue powder being reconstituted.<br />
<br />
<br />
This recipe is from my friend Melissa, who sells her cakes and cupcakes with this amazing frosting. It's great as written, but it also has an optional secret ingredient that slightly changes the flavor, so if you are interested, give me a call and I'll tell you what it is.Emilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com0tag:blogger.com,1999:blog-6571473651530559023.post-87785109830294514362009-09-30T10:04:00.000-07:002009-09-30T16:11:28.411-07:00soft ginger-apple cookiesI tried a new recipe last night. These are so good that not only do I have to share, but I even took a picture to post!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387308869768772466" border="0" alt="" src="http://1.bp.blogspot.com/_--9DTCggrVE/SsOQ37Xg-3I/AAAAAAAABSQ/pJqHk9Ub010/s400/100_3593.jpg" /><br /><br />1 stick unsalted butter, softened<br />1 cup packed light-brown sugar<br />1/2 cup unsweetened applesauce<br />1 large egg<br />1 1/2 t. ground ginger<br />1 t. baking soda<br />1/2 t. salt<br />2 3/4 cups flour<br />1/4 cup finely chopped crystallized ginger*<br />Apple <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Buttercream</span> frosting<br />Slivered crystallized ginger for garnish<br /><br /><br />1. Heat oven to 350 degrees. Beat butter and sugar in large bowl with electric mixer until fluffy. Beat in remaining ingredients, except flour and crystallized ginger, until blended (mixture will look curdled).<br />2. With mixer on low speed, add flour and beat just until blended; stir in crystallized ginger.<br />3. Drop by level tablespoonfuls 2 in. apart on <span id="SPELLING_ERROR_1" class="blsp-spelling-error">ungreased</span> cookie sheets. Bake 10-12 minutes until tops look dry. Cool on baking sheet 1 minute before removing to wire rack to cool completely.<br />4. Spread a rounded teaspoon <span id="SPELLING_ERROR_2" class="blsp-spelling-error">buttercream</span> frosting on each cooled cookie. Sprinkle with slivered crystallized ginger. Refrigerate in an airtight container with wax paper between layers.<br /><br />Apple <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Buttercream</span> Frosting<br />3 oz. cream cheese, softened<br />2 T. butter, softened<br />2 C. powdered sugar<br />1 T. apple juice<br />1/2 t. vanilla<br />Beat ingredients in medium bowl with electric mixer until smooth. Then beat on high speed 1 minute until fluffy.<br /><br /><br /><em>*I bought the crystallized ginger. I chopped it up as finely as I could. And then, as I was about to stir it in to the cookie dough, I chickened out and decided not to add it. They have a soft, subtle ginger taste without it and I didn't want to ruin it! But now I want to try another batch with the crystallized ginger and taste these babies in full strength! </em>Emilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com0tag:blogger.com,1999:blog-6571473651530559023.post-27408069471225732062009-07-06T13:58:00.000-07:002009-07-06T14:10:16.322-07:00Pepperoni Pan PizzaMakes two 9-inch pizzas serving 4 to 6 <a name="3369"></a><br /><br />Dough<br />1/2 cup<span style="color:#000000;"> </span><a href="http://www.cooksillustrated.com/tasting.asp?iseason=0&tastingid=278"><span style="color:#000000;">olive oil</span></a><span style="color:#000000;"><br />3/4 cup </span><a href="http://www.cooksillustrated.com/tasting.asp?iseason=0&tastingid=147"><span style="color:#000000;">skim milk</span></a><span style="color:#000000;"> plus 2 additional tablespoons, warmed to 110 degrees<br />2 teaspoons sugar<br />2 1/3 cups </span><a href="http://www.cooksillustrated.com/tasting.asp?iseason=0&tastingid=21"><span style="color:#000000;">all-purpose flour</span></a><span style="color:#000000;"> , plus extra for counter<br />1 package </span><a href="http://www.cooksillustrated.com/tasting.asp?iseason=0&tastingid=31"><span style="color:#000000;">instant yeast</span></a><span style="color:#000000;"><br />1/2 teaspoon </span><a href="http://www.cooksillustrated.com/tasting.asp?iseason=0&tastingid=61"><span style="color:#000000;">table salt</span></a><span style="color:#000000;"><br /></span><br /><span style="color:#000000;">Topping<br />1 (3.5-ounce) package sliced pepperoni<br />1 1/3 cups </span><a href="http://www.cooksillustrated.com/tasting.asp?iseason=0&tastingid=156"><span style="color:#000000;">tomato sauce</span></a><span style="color:#000000;"><br />3 cups shredded part-skim mozzarella</span> cheese<br /><br />1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons oil.<br />2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.<br />3. To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 1/2-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.<br />4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni.<br />5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.<br /><br />(America's Test Kitchen recipe)<br /><br /><span style="color:#006600;">This recipe is baked in cake pans with oil on the bottom, and that gives the crust a crispy, almost fried, texture on the bottom similar to Pizza Hut's pan pizza. I only put about 1 T oil on the bottom and I still get a great result. The best thing to cut the grease is to render your pepperoni before topping the pizza (see #4 above). It's the best idea ever!</span>Emilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com2tag:blogger.com,1999:blog-6571473651530559023.post-55031207429325693472009-06-06T13:56:00.000-07:002009-06-06T14:16:10.468-07:00Whole Wheat Waffles with Sweet PotatoMy kids won't eat many cooked orange vegetables, so this is a sneaky way I get it into them. I put the sweet potato puree into pancake mix as well. For each cup of pancake mix I use, I stir in about 1/2 cup pureed sweet potatoes and add 1/2 t. cinnamon.<br /><br />2 eggs<br />2 c. buttermilk or milk+2T white vinegar<br />1 c. whole wheat flour<br />1 c. white flour<br />2 t baking powder<br />1 t baking soda<br />1/2 t salt<br />1 t cinnamon, optional<br />1/3 c. butter, melted<br />1 c. sweet potato puree, optional<br /><br />Heat waffle iron. Beat the eggs, and then add buttermilk, flours, baking powder, baking soda, salt, cinnamon, and melted butter and beat until smooth. Stir in sweet potato puree. This makes about 5 cups of batter, which on my small waffle iron makes about 16 waffles. I freeze them and then toast them in the toaster for my kids. Top with fresh fruit and it makes a pretty good breakfast. You can also vary the proportions of the whole wheat/white flour to get the taste you prefer. I love that this recipe contains no sugar, yet the sweet potato adds a bit of sweetness.<br /><br />To make sweet potato puree, roast whole sweet potatoes at 400 degrees for 50-60 minutes. Scoop out the flesh and puree in a food processor or blender. Add water if necessary to get a smooth puree. Freeze in 1/2 cup portions and defrost in hot water for a few minutes before mixing into batter.Emilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com1tag:blogger.com,1999:blog-6571473651530559023.post-26022580999522710752009-02-21T09:33:00.000-08:002009-02-21T09:47:02.585-08:00Chicken Pillows6 chicken breasts, cooked and cubed<br />1 (4oz) can mushrooms, drained (optional)<br />4 oz. sour cream<br />1 (8oz) package cream cheese (room temperature)<br />2 cans refrigerated crescent rolls<br />2/3 c. seasoned stuffing, crushed<br />1 c. nuts, chopped very fine<br />1/2 cube butter or margarine, melted<br />1 can cream of chicken soup OR one recipe white sauce (below)<br /><br />Mix sour cream and cream cheese together; add mushrooms and chicken. Set aside. Pinch seams of two rolls together to make one rectangle. Roll thin with rolling pin and cut in half to form two squares. Place one large spoonful of chicken mixture in center of each square of dough. Pull up corners and seal by pinching. Dip each "pillow" in melted butter, then roll in crushed stuffing and nuts mixed together. Place on buttered cookie sheet and bake at 375 degrees for 15-20 minutes. Heat together cream of chicken soup diluted with 1/2 can of water to use as sauce to cover pillows or make a white sauce with 2 tablespoons butter, 1/2 cup flour, salt, 1 cup broth, 2 cups half & half, and a little lemon juice.<br /><br /><br />I use pecans for my nuts. I usually don't add the mushrooms, instead adding 2 green onions, chopped fine and occasionally some real bacon bits. I make the white sauce for the gravy--it is SO good. This makes a lot--one recipe is enough for dinner for my family and I freeze the rest for two more meals.Emilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com0tag:blogger.com,1999:blog-6571473651530559023.post-22158592496661053752009-02-06T09:12:00.001-08:002009-02-25T10:19:13.836-08:00Poundcake Pudding DessertMix a <strong>large box of chocolate pudding</strong> with <strong>2 1/2 cups milk</strong>. Fold in 8 oz. <strong>cool whip</strong>.<br />Crunch up <strong>3-4 skor bars</strong>. Cut <strong>one pound cake</strong> into cubes.<br /><br />Assemble dessert by layering pudding, cake, candy and repeat. Top with cool whip.<br /><br /><br /><br />A couple notes: I made pretty little individual desserts in separate clear plastic cups and put a few valentine sprinkles on top for a church potluck and it was the first dessert gone. Also, pound cake at the grocery store can be a little pricey, but I just saw that the dollar tree store had it. If you can find them, It might be worth picking up a few and having them in the freezer ready to whip up this easy, quick treat.Emilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com1tag:blogger.com,1999:blog-6571473651530559023.post-16460242952233357152009-01-31T09:01:00.000-08:002009-01-31T09:02:25.471-08:00DOUG’S SECRET BARBECUE SAUCE6 CUPS KETCHUP<br />¾ CUP CIDER VINEGAR<br />½ CUP WORCESTERSHIRE<br />¾ CUP DARK BROWN SUGAR<br />½ CUP MOLASSES<br />¼ CUP HONEY<br />½ CUP YELLOW MUSTARD<br />2 TABLESPOONS TOBASCO<br />2 TABLESPOONS LIQUID SMOKE<br />1 TABLESPOON BLACK PEPPER<br />1 TABLESPOON CHILI POWDER<br />2 TEASPOONS GARLIC POWDER<br />1 TEASPOON GROUND ALLSPICE<br />¼ TEASPOON GROUND CLOVES<br /><br />DUMP EVERYTHING BUT THE KETCHUP INTO A STAINLESS STEEL POT OVER MEDIUM HEAT AND SIMMER FOR ABOUT 5 MINUTES UNTIL EVERYTHING IS MIXED WELL AND HOT—STIR IN KETCHUP AND BRING TO A BOIL STIRRING CONSTANTLY UNTIL IT GETS DARK, THICK, AND RICH LOOKING. LET COOL AND PUT IN BOTTLES AND REFRIGERATE—WILL LAST A FEW MONTHS IN THE FRIDGE-----------Emilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com2tag:blogger.com,1999:blog-6571473651530559023.post-5073619513652839992008-11-03T15:13:00.000-08:002008-11-03T15:31:01.511-08:00Enchiladas Sauce1 can of tomato soup<br />1 small can of tomato sauce<br />2 c. water<br />4 t. dried minced onions<br />2 bouillon cubes<br />1/2 t. salt<br />1/2 t. garlic power<br />1 t. chili powder<br />mix sauce ingredients, simmer for 5 minutesapplestitchhttp://www.blogger.com/profile/01723172504164560181noreply@blogger.com0tag:blogger.com,1999:blog-6571473651530559023.post-85348346683559667952008-11-03T14:52:00.000-08:002008-11-03T15:17:10.419-08:00Persimmon Cookies1 c. margarine<br />2 c. sugar<br />4 c. sifted flour<br />2 c. nuts, chopped<br />2 c. raisins<br />2 eggs<br />2 c. persimmon pulp<br />2 t. soda<br />1 t. salt<br />1 t. cinnamon<br />1 t. cloves<br />1 t. nutmeg<br />1 t. lemon<br />1 t. vanilla<br />Mix together persimmon pulp and soda, set aside. Cream margarine and sugar. To sifted flour add nuts, raisins and spices. Mix well with cream mixture. Add beaten eggs and persimmon pulp mixture. Mix well. Drop by teaspoonfulls on greased cookies sheet. Bake at 375 for 20 minutes.applestitchhttp://www.blogger.com/profile/01723172504164560181noreply@blogger.com0tag:blogger.com,1999:blog-6571473651530559023.post-40870361269410654132008-11-01T22:32:00.000-07:002008-11-01T22:39:02.399-07:00Grandma Harland's Donuts(a Packard family Halloween tradition)<br /><br />2 t shortening, melted<br />3/4 c sugar<br />2 well-beaten eggs<br />3/4 c milk<br />3 1/2 c flour<br />1 t salt<br />5 t baking powder<br />1 t cinnamon<br />1/2 t nutmeg<br /><br />Cream shortening, sugar, and eggs. Mix in milk. Add sifted dry ingredients and mix well. Roll out to 3/8" thickness and cut out. Let rest 15 minutes. Fry at 375 degrees.<br /><br /><span style="font-size:78%;">Grandma Harland is the grandmother of Mom's best friend Kathy McPherson.</span>Emilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com0tag:blogger.com,1999:blog-6571473651530559023.post-58939116255728416842008-09-06T20:18:00.000-07:002008-09-06T20:31:02.289-07:00White Chicken Chili<strong>This recipe is from America's Test Kitchen. They have some excellent recipes; this is one I made recently that I told Mom about and she asked me to put it up on the blog. It's lowfat and tastes fantastic. It took me two hours to make it, but after tasting it was well worth all the time and effort! I LOVE this white chili! By the way, I couldn't find the poblano chiles, so I just made it without them. I also didn't add the last jalapeno at the end. It was still very flavorful and not too spicy.</strong><br /><br />The Problem: We found a lot of bad recipes for white chili—most bearing a closer resemblance to chicken and bean soup than actual chili.<br /><br />The Goal: We wanted to create something worthy of the name "chili"—a rich, stew-like chili with moist, tender chicken, perfectly cooked beans, and a complex flavor profile.<br /><br />The Solution: We found not one but three solutions. To fix bland, watery sauce we pureed some of our sautéed chile-onion mixture and beans with the broth to thicken the base—this approach had the added benefit of ensuring that chile flavor was present in every drop. To avoid floating bits of rubbery chicken, we browned, poached, and shredded bone-in, skin-on chicken breasts, which gave our chicken pieces a hearty texture and full flavor. And to solve the problem of insufficient chile flavor, we used a trio of fresh chiles: jalapeño, poblano, and Anaheim.<br /><br /><br /><br />Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.<br /><br />Serves 6 to 8 <br />3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin <br /> Table salt and ground black pepper <br />1 tablespoon vegetable oil <br />3 medium jalapeño chiles <br />3 poblano chiles (medium), stemmed, seeded, and cut into large pieces <br />3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces <br />2 medium onions , cut into large pieces (2 cups) <br />6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons) <br />1 tablespoon ground cumin <br />1 1/2 teaspoons ground coriander <br />2 (14.5-ounce) cans cannellini beans , drained and rinsed <br />3 cups low-sodium chicken broth <br />3 tablespoons fresh lime juice (from 2 to 3 limes) <br />1/4 cup minced fresh cilantro leaves <br />4 scallions , white and light green parts sliced thin <br /><br />1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin. <br /><br />2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl). <br /><br />3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat. <br /><br />4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).<br /><br />5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.<br /><br />6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.<br /><br />Per Serving:<br />Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g; Sodium 710 mgEmilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com4tag:blogger.com,1999:blog-6571473651530559023.post-48727710061777794292008-09-05T21:05:00.000-07:002008-09-05T21:16:19.131-07:00Peach DreamiesI recently went to a School potluck with Hans at one of his Professor's house. I made a yummy dessert and thought I would pass on the recipe. <br /><br />Peach Dreamies<br /><br />Peel and chop 5 fresh peaches(I'm sure you could use frozen as well.)<br />Add to that:<br />3Tbsp Flour<br />1 tsp Cinnamon<br />1/2 cup sugar, or more to taste<br /><br />Defrost and roll out 2 puff pastry sheets. Cut large circles with a donut cutter. Spoon 1-2 Tbsp of peaches into center of a circle. Brush edges with a little water or milk, and top with another pastry circle. Fork edges to seal. Brush top lightly with milk or egg wash, and sprinkle with very coarse Baker's sugar. Bake at 400 degrees until golden brown.<br />Enjoy with a dollup of whipped cream or a scoop of ice cream.Merileehttp://www.blogger.com/profile/10709992315710646109noreply@blogger.com2tag:blogger.com,1999:blog-6571473651530559023.post-57429845652839062812008-07-21T19:00:00.000-07:002008-07-21T19:16:31.906-07:00Banana Sheet CakeI remember mom making this frosted sheet cake for us and I've made it a couple of times myself. My kids devour it! Mom got the recipe from Aunt Monna. Enjoy!<br /><br />Mix<br /> 1 C. Skim milk<br /> 1 1/2 T. of Vinegar<br /> 2 T. Oil<br /> Add enough water so that this milk, venegar, oil mixture totals 1 1/2 Cups. Set aside.<br /><br />Next mix in a separate bowl<br /> 5 Egg whites<br /> 2 C. Sugar<br /> 1 t. Vanilla<br /> 3 medium mashed bananas, slowly mixed in.<br /> <br />In yet another separate bowl mix<br /> 3 C. Flour<br /> 1/2 t. Salt<br /> 1 1/2 t. Baking powder<br /><br />Now alternate mixing the flour mixture and the milk mixture into the banana mixture. Be sure to start and end with the flour mixture. Bake at 350 degrees for 25 minutes.<br /><br /><br />Cream Cheese Frosting<br /><br />8 oz Cream Cheese (cold)<br />5 T. Butter (room temperature)<br />1 t. Vanilla<br />2 C. Powdered Sugar<br /><br />Mix and frost cooled Banana Sheet Cake. YUMMY!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6571473651530559023.post-17902856514855565992008-07-01T22:27:00.000-07:002008-07-01T22:39:40.152-07:00Blackberry Ice Creamadapted from Raspberry Ice Cream in <em>The Perfect Scoop</em> by David Lebovitz<br /><br />2 cups half-and-half<br />1 1/3 cup sugar<br />2 cups heavy cream<br />5 large egg yolks<br />2 cups strained blackberry purée (from about 4 cups whole blackberries)<br />1 1/2 tbsp fresh lemon juice<br /><br />Warm half-and-half and sugar in medium saucepan. Pour cream into large bowl and set mesh strainer over top. In separate medium bowl, whisk together egg yolks. Slowly pour warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into saucepan. Stir mixture constantly over med heat with heatproof spatula, scraping bottom as you stir until mixture thickens and coats spatula. Pour custard through the strainer and stir into cream. Mix in purée and lemon juice then stir until cool over ice bath. Chill thoroughly in fridge and churn ice cream according to ice cream maker’s instructions within 4 hours after making mixture (to preserve the fresh berry taste). Makes 2 quarts before freezing.<br /><br /><br />Oh my, this has to be one of the best homemade ice cream flavors I have ever made. The custard base made it nice and rich and it came out so smooth and fruity. It was definitely worth the work of straining all of the seeds and pulp to make the purée. I used a 1/2 pint of blackberries that I bought at the farmer's market and a 1 lb. bag of frozen blackberries (defrosted in fridge) from the grocery store to get 2 cups of purée. Even then, it was still a pretty pricey dessert, but so tasty!Emilyhttp://www.blogger.com/profile/11049927114838070111noreply@blogger.com1tag:blogger.com,1999:blog-6571473651530559023.post-5524452453809813322008-06-11T13:12:00.000-07:002008-06-11T13:16:57.946-07:00Chocolate Rolo CookiesThese cookies are a BIG hit with ANY crowd. Delish!<br /><br />350 degree oven, 10 minutes cooking time. Makes about 50 cookies.<br /><br />1 C. Butter or Margarine<br />1 ¼ C. Sugar (divided)<br />1 C. Brown Sugar<br />2 Eggs<br />2 t. Vanilla<br />2 ¼ C. Flour<br />¾ C. Cocoa Powder<br />1 t. Baking Soda<br />1 Bag of Rolo Candies unwrapped (For best results, freeze Rolos beforehand.)<br /><br />In bowl, beat butter, 1 C. of the sugar and brown sugar. Add eggs and vanilla and mix till batter is smooth.<br />In another bowl, combine flour, cocoa and baking soda.<br />Stir flour mixture into sugar-egg mixture to form soft dough.<br />Chill dough in fridge at least 1 hour. Place 1 T. dough in palm of hand and press flat. Place a rolo in center of dough and bring up sides of rolo until completely covered. Roll between palms to make a smooth ball, then roll ball in remaining ¼ C. sugar and place on greased cookie sheet.<br />Bake cookies in a preheated 350 degree oven for 10 minutes or until tops are cracked and firm.<br />Cool on pan for 10 minutes before moving to a cooling rack.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6571473651530559023.post-84150675650869568082008-06-05T20:53:00.000-07:002008-06-06T14:27:17.423-07:00Kentucky Hot Brown1/2 stick butter<br />6 Tab. flour<br />3 cups warm milk<br />6 Tab. grated parmesan cheese<br />1 beaten egg<br />1 oz. cream , whipped, optional<br />salt and pepper, to taste<br />slices of roast turkey<br />8-12 slices trimmed toast<br />extra parmesan cheese, for topping<br />8-12 strips fried bacon<br />melt the butter and add enough flour to make a reasonable thick roux, enough to absorb all of the butter.<br />add milk and parmesan.<br />add egg to thicken sauce, but do not boil.<br />remove from heat.<br />fold in whipped cream.<br />add salt and pepper.<br />for each hot brown place two slices toast on a metal or flame proof dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, Garnish with bacon. Serve immediately. Serves 4 to 6<br />Nancy Powell made this for us when we visited them. Its so good!!!!applestitchhttp://www.blogger.com/profile/01723172504164560181noreply@blogger.com1tag:blogger.com,1999:blog-6571473651530559023.post-43602544801376106702008-06-05T20:29:00.000-07:002008-06-05T20:52:10.795-07:00Martha's Macaroni salad1/2 pound of salad macaroni cooked<br />6 hard boiled eggs chopped in small pieces<br />1 bunch of green onions sliced thin<br />1 cup sweet dill pickles (recipe to follow)<br />3/4 cup cheddar cheese (optional)<br />1/4 cup chopped black olives sliced (optional)<br />1 1/2 chopped tomatoes (no seeds)<br />2 1/2 cups mayonnaise<br />1 Tab. mustard<br />salt and pepper to taste<br />Cook macaroni and drain, add next 6 ingredinents, set aside. Mix mayonnaise and mustard together, add to salad mix. If it seems to dry add alittle more mayonnaise. add salt and pepper to taste. There are two tricks to this salad. Ingredients need to be cut in small pieces, and you have to use sweet dill pickles.<br /><br />Sweet Dill Pickles<br />1 qt. Valasic Dill Pickles (drain and sliced)<br />2 1/2 cups sugar<br />1 cup vinegar<br />1/2 cup water<br />Heat vingar, water and sugar to boiling. Pour over sliced pickles. Let stand tell cool. Keep in refrigerator.applestitchhttp://www.blogger.com/profile/01723172504164560181noreply@blogger.com2