Ingredients:
6 slices of bacon
6 med. potatoes, peeled and cubed (about 6 cups)
2 cups chopped onions
2/3 cup chopped celery
2 lg. carrots, chopped
1-2 cloves garlic, chopped (optional)
1 cup water
1 1/2 tsp salt
1 tsp sugar
1/4 tsp pepper
1/4 cup flour
1/2 pint of whipping cream
snipped chives
4 cups milk
Directions:
In a large pan fry bacon until crisp. Remove bacon, drain, crumble and set aside. Stir potatoes, onions, celery, carrots, garlic, water, salt, sugar, salt, pepper into bacon drippings. Cook covered until veggies are tender (20-25 minutes). Combine flour and 2 cups milk until thoroughly blended in a pot. Add potato mixture along with remaining milk. Cover over medium heat, stirring occationally until mixture is thickened (10-15 min). Stir in cream and crumbled bacon, heat through. Garnish with chives.
Makes about 10 cups.
Notes
You can add velveeta cheese to this to make it cheezier. Add right before adding bacon.
Showing posts with label Kid Friendly. Show all posts
Showing posts with label Kid Friendly. Show all posts
Wednesday, September 30, 2015
Tuesday, June 12, 2012
Krispy Kreme donuts
Raised doughnuts
2 pkgs. regular or rapid rise yeast
note: If you don’t have the small yeast pkg’s you will use : 4 1/2 teaspoons of yeast. (Each yeast pkg. contains 2 1/4 teaspoons)
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze
Directions:
Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt,
eggs, shortening, sugar and 2 cups flour. Beat on low speed scraping
bowl constantly, 30 seconds. Beat on medium speed scraping bowl
occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and
let rise in warm place, until double, 50−60 minutes. (Dough is ready
when indentation remains when touched.) Turn dough onto floured surface;
roll around lightly to coat with flour.Gently roll dough1/2−inch thick
with floured rolling pin. Cut with floured doughnut cutter. Cover and
let rise until double, 30−40 minutes. Heat vegetable oil in deep fryer
to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn
doughnuts as they rise to the surface. Fry until golden brown, about 1
minute on each side. Remove carefully from oil (do not prick surface);
drain. Dip the doughnuts into creamy glaze, set on rack, then when
slightly cooled spread chocolate glaze on top. Can dip in sprinkles or
other toppings after glazed if desired.
Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
Heat butter until melted. Remove from
heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1
tablespoon at a time, until desired consistency. (Add melted chocolate
for a chocolate glaze is desired)
Monday, January 9, 2012
Chicken Noodle Soup
3 cups diced cooked chicken or turkey (I use left over rotissere chicken)
1 cup chopped celery
1 cup chopped onion
2 tablespoons margarine or butter
12 cups water
10 oz. frozen mixed vegetables, thawed (I used chopped carrots)
3 to 4 tablespoons chicken-flavor instant bouillon
1/2 tsp dried basil or marjoram leaves
1/4 teaspoon pepper
1/2 package (8 oz) fine egg noodles, uncooked
In 6-quart Dutch oven or large pot, over medium heat, cook celery and onion in margarine until tender; add remaining ingredients except noodles.
Bring to a boil on medium high heat. Reduce heat to medium and cook covered 15 minutes. Add noodles. Cover and cook 10 minutes longer or until noodles are tender.
Makes about 4 1/2 quarts.
1 cup chopped celery
1 cup chopped onion
2 tablespoons margarine or butter
12 cups water
10 oz. frozen mixed vegetables, thawed (I used chopped carrots)
3 to 4 tablespoons chicken-flavor instant bouillon
1/2 tsp dried basil or marjoram leaves
1/4 teaspoon pepper
1/2 package (8 oz) fine egg noodles, uncooked
In 6-quart Dutch oven or large pot, over medium heat, cook celery and onion in margarine until tender; add remaining ingredients except noodles.
Bring to a boil on medium high heat. Reduce heat to medium and cook covered 15 minutes. Add noodles. Cover and cook 10 minutes longer or until noodles are tender.
Makes about 4 1/2 quarts.
Thursday, June 16, 2011
Rainbow Cake
This is really cute for birthday cakes and cupcakes.
2 boxes white cake mix
24 oz of clear diet soda (2 cans, ginger ale and sprite work well)
gel food colouring
16 oz whipped topping
2 oz instant fat-free sugar-free pudding mix (2 smallish boxes)
The Dieting
Mix the cake mix with the soda according to regular instructions on box. It will be lumpy afterward. Again, you can use any white cake recipe you want, this is just how I do it.
The Rainbowing
Measure the total volume (by my estimate, 64 oz), then divide by 6 and measure into separate bowls. There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or 1 cup + 2 tbsp.
Stir colour into each bowl with its own spoon. For the first colour into the pan, measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to the middle as you can. Drop in your first three colours, then work on the other pan with the last three colours. So if you’re doing rainbow order, the first pan should have red, then orange, then yellow, and now the purple, blue and green go into the second pan. As a recap, this is so both layers are roughly the same size.
Bake the cake for however long the box tells you to bake it. Check it when the box says to, but usually it’ll need an extra 5 or 10 minutes or maybe more because of the density of the soda method. Just keep baking, checking back every 5 minutes or so until a toothpick to the center comes out clean. Let cool completely before moving to a wire rack.
2 boxes white cake mix
24 oz of clear diet soda (2 cans, ginger ale and sprite work well)
gel food colouring
16 oz whipped topping
2 oz instant fat-free sugar-free pudding mix (2 smallish boxes)
The Dieting
Mix the cake mix with the soda according to regular instructions on box. It will be lumpy afterward. Again, you can use any white cake recipe you want, this is just how I do it.
The Rainbowing
Measure the total volume (by my estimate, 64 oz), then divide by 6 and measure into separate bowls. There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or 1 cup + 2 tbsp.
Stir colour into each bowl with its own spoon. For the first colour into the pan, measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to the middle as you can. Drop in your first three colours, then work on the other pan with the last three colours. So if you’re doing rainbow order, the first pan should have red, then orange, then yellow, and now the purple, blue and green go into the second pan. As a recap, this is so both layers are roughly the same size.
Bake the cake for however long the box tells you to bake it. Check it when the box says to, but usually it’ll need an extra 5 or 10 minutes or maybe more because of the density of the soda method. Just keep baking, checking back every 5 minutes or so until a toothpick to the center comes out clean. Let cool completely before moving to a wire rack.
Monday, June 13, 2011
fruit dip
there are a LOT of fruit dips out there, but for the past 12 years this is still my favorite.
ingredients:
2 pkgs cream cheese softened.
-if you need to soften the cream cheese, put it in a microwave safe dish, and pop it in for 30 seconds. it will be perfectly soft.
1 cup brown sugar
1 small package white chocolate pudding mix
16 ounces vanilla yogurt
mix all four ingredients together till smooth with no lumps. refrigerate till served.
serve with fruit, best choice – strawberries & fuji apples.
to keep your apples from turning brown, dip them quickly in lemon juice.
ingredients:
2 pkgs cream cheese softened.
-if you need to soften the cream cheese, put it in a microwave safe dish, and pop it in for 30 seconds. it will be perfectly soft.
1 cup brown sugar
1 small package white chocolate pudding mix
16 ounces vanilla yogurt
mix all four ingredients together till smooth with no lumps. refrigerate till served.
serve with fruit, best choice – strawberries & fuji apples.
to keep your apples from turning brown, dip them quickly in lemon juice.
Sunday, June 12, 2011
Lemonade & Popsicles
LEMONADE BASE RECIPE
1 cup sugar
1 cup room temperature water
3 cups cold water
1 cup lemon juice
FOR PINK LEMONADE
3 teaspoons grenadine
FOR PASSION TEA LEMONADE
4 Tazo Passion tea bags
3 to 4 cups boiling water
Create simple syrup: Combine the sugar and water in a small saucepan and place the saucepan over medium heat. Stir the mixture occasionally to help it dissolve, if necessary, then remove the saucepan from the heat when the sugar has completely dissolved. Set aside to cool.
Pour the lemon juice (either fresh squeezed or store bought is fine) into a pitcher. Dilute the lemonade with the cold water, then add the simple syrup and stir thoroughly to combine.
Create additional batches of the basic lemonade for the other flavors. To create pink lemonade, add the grenadine and stir thoroughly to combine. To create the Passion tea lemonade, steep the tea bags in the boiling water. If you’d prefer a stronger Passion flavor, use a lower amount of water, as the lemonade will dilute it (I generally use, and recommend, only three cups for a more concentrated flavor). Set the tea aside to cool, then combine with the base lemonade recipe.
To assemble the popsicles, arrange a line of small paper cups in a line and pour in the desired amount of lemonade. To create even, equal sections as shown, I used a ¼ cup measuring spoon to measure out the liquid. When all the cups are filled with their first flavor layer, carefully transfer them to the freezer and let them set for about 30 minutes or until almost solid through – soft enough to insert the stick, but firm enough to support it. Insert the popsicle stick part way through the first layer (but not clean through to the bottom of the cup). Transfer the cups back to the freezer to allow the first layer to set completely.
Continue to add additional layers of the various flavors as desired, ensuring each layer is allowed to be frozen through before continuing. If the layer isn’t completely set, you may get a little bleeding between the layers rather than a crisp line (which you may prefer!). Stop creating layers once the cup is about ¾ of the way full to avoid any accidental overflow. After the last layer is frozen, serve when ready by ripping open the paper cup.
1 cup sugar
1 cup room temperature water
3 cups cold water
1 cup lemon juice
FOR PINK LEMONADE
3 teaspoons grenadine
FOR PASSION TEA LEMONADE
4 Tazo Passion tea bags
3 to 4 cups boiling water
Create simple syrup: Combine the sugar and water in a small saucepan and place the saucepan over medium heat. Stir the mixture occasionally to help it dissolve, if necessary, then remove the saucepan from the heat when the sugar has completely dissolved. Set aside to cool.
Pour the lemon juice (either fresh squeezed or store bought is fine) into a pitcher. Dilute the lemonade with the cold water, then add the simple syrup and stir thoroughly to combine.
Create additional batches of the basic lemonade for the other flavors. To create pink lemonade, add the grenadine and stir thoroughly to combine. To create the Passion tea lemonade, steep the tea bags in the boiling water. If you’d prefer a stronger Passion flavor, use a lower amount of water, as the lemonade will dilute it (I generally use, and recommend, only three cups for a more concentrated flavor). Set the tea aside to cool, then combine with the base lemonade recipe.
To assemble the popsicles, arrange a line of small paper cups in a line and pour in the desired amount of lemonade. To create even, equal sections as shown, I used a ¼ cup measuring spoon to measure out the liquid. When all the cups are filled with their first flavor layer, carefully transfer them to the freezer and let them set for about 30 minutes or until almost solid through – soft enough to insert the stick, but firm enough to support it. Insert the popsicle stick part way through the first layer (but not clean through to the bottom of the cup). Transfer the cups back to the freezer to allow the first layer to set completely.
Continue to add additional layers of the various flavors as desired, ensuring each layer is allowed to be frozen through before continuing. If the layer isn’t completely set, you may get a little bleeding between the layers rather than a crisp line (which you may prefer!). Stop creating layers once the cup is about ¾ of the way full to avoid any accidental overflow. After the last layer is frozen, serve when ready by ripping open the paper cup.
Wednesday, May 18, 2011
THE BEST FROSTED SUGAR COOKIES
Back to the basics with a recipe from grade school.
Ingredients
1 cup butter
1 cup sugar
2 eggs
1 tbsp vanilla
3 cups flour
3 tsp baking powder
1/2 tsp salt
Directions
Preheat oven to 400ยบ.
Mix dry ingredients in a bowl & set aside.
In a separate bowl, combine butter, sugar, eggs, and vanilla. Beat until mixed well. Add the dry ingredients in slowly & mix well. Chill for at least an hour to stiffen the dough. Roll the dough out with a rolling pin & cut shapes with cookie cutters OR form dough balls and flatten into thick circles with your hands.
Bake 8-10 mins or until just the edges of cookies start to turn a very, very light golden brown. Don’t over-bake. For an extra-doughy consistency, remove the cookies before the edges start to brown.
*****
FROSTING:
1/3 cup butter, melted
1 Tbsp vanilla
3 Tbsp milk
1 egg yolk (optional)
5-6 cups powdered sugar (thicken to desired consistency)
food coloring
Whisk butter, vanilla, milk and egg yolk together. Slowly mix in powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency. If it gets too thick, add more milk in very small amounts, about 1 tsp at a time.
Ingredients
1 cup butter
1 cup sugar
2 eggs
1 tbsp vanilla
3 cups flour
3 tsp baking powder
1/2 tsp salt
Directions
Preheat oven to 400ยบ.
Mix dry ingredients in a bowl & set aside.
In a separate bowl, combine butter, sugar, eggs, and vanilla. Beat until mixed well. Add the dry ingredients in slowly & mix well. Chill for at least an hour to stiffen the dough. Roll the dough out with a rolling pin & cut shapes with cookie cutters OR form dough balls and flatten into thick circles with your hands.
Bake 8-10 mins or until just the edges of cookies start to turn a very, very light golden brown. Don’t over-bake. For an extra-doughy consistency, remove the cookies before the edges start to brown.
*****
FROSTING:
1/3 cup butter, melted
1 Tbsp vanilla
3 Tbsp milk
1 egg yolk (optional)
5-6 cups powdered sugar (thicken to desired consistency)
food coloring
Whisk butter, vanilla, milk and egg yolk together. Slowly mix in powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency. If it gets too thick, add more milk in very small amounts, about 1 tsp at a time.
Monday, March 28, 2011
Homemade Applesauce
I haven't tried this yet but I am saving this recipe in hopes that my apple tree will be good to me this year.
Make this super simple applesauce recipe in your slow cooker. You can eat this Slow Cooker Applesauce warm or cold, or freeze for future use.
Cooking Time: 8 hr 30 min
Ingredients
* 8 to 10 apples, peeled, cored, and sliced
* 1/2 cup water
* 1/2 cup white sugar
* 1/3 cup brown sugar
* 1/8 teaspoon cinnamon
Instructions
1. Put apples in slow cooker and pour water over them. Cover and cook on low for 6 to 8 hours.
2. Then add the sugars and cinnamon and cook for another 30 minutes on low.
3. Mush the mixture with a potato masher and stir to desired thickness if still lumpy.
4. Sprinkle top with cinnamon if serving warm.
Make this super simple applesauce recipe in your slow cooker. You can eat this Slow Cooker Applesauce warm or cold, or freeze for future use.
Cooking Time: 8 hr 30 min
Ingredients
* 8 to 10 apples, peeled, cored, and sliced
* 1/2 cup water
* 1/2 cup white sugar
* 1/3 cup brown sugar
* 1/8 teaspoon cinnamon
Instructions
1. Put apples in slow cooker and pour water over them. Cover and cook on low for 6 to 8 hours.
2. Then add the sugars and cinnamon and cook for another 30 minutes on low.
3. Mush the mixture with a potato masher and stir to desired thickness if still lumpy.
4. Sprinkle top with cinnamon if serving warm.
Thursday, February 17, 2011
Homemade Marshmallows
A variation of Alton Brown’s recipe.
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup corn syrup
1/2 t salt
1 t vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Nonstick spray
1. Place the gelatin into the bowl of a mixer along with 1/2 cup of the water. Get the whisk on your mixer in place and ready to rumble.
2. In a small saucepan, mix the remaining 1/2 cup water, sugar, corn syrup and salt on medium high heat, cover and cook for approximately 3 to 4 minutes.
3. Use a candy thermometer and allow the mix to get to 240 degrees F. This will take about 8 minutes.
4. Once the mixture hits 240 degrees, immediately remove from the heat.
5. Get your mixer going on low speed and slowly pour your sugar syrup into the bowl of the gelatin mixture. Once you have added all of the syrup, increase the speed to high.
6. Whip that stuff to death until it looks very thick and fluffy. This will take about 15 minutes. Patience, patience, patience. 15 minutes is going to seem long.
7. Add vanilla and and whip it another minute.
Pouring it out in the pan…the super sticky factor
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick spray. Mix the powdered sugar and cornstarch together in a small bowl. You are going to use this mixture several times before you get to the finish line here. First use it to coat the bottom of the pan. Save what you have left for later use.
Pour the mixture into the prepared pan. This stuff is super STICKY so use a oiled up spatula to spread it evenly. You can then use more of your powdered sugar/cornstarch mixture to dust the top of marshmallows. Reserve the rest for later. Allow the marshmallows to sit uncovered for a few hours or even overnight.
Turn the marshmallows out onto a cutting board and use a pizza cutter, that you’ve dusted with the powdered sugar/corn starch mixture, to cut into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Variations: Get creative and change up the shape by using cookie cutters. Heart shaped marshmallows would be adorable for Valentine’s Day. You could even dip them and chocolate and coat with colorful sugar sprinkles…voila! Valentine’s Day Marshmallows!
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup corn syrup
1/2 t salt
1 t vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Nonstick spray
1. Place the gelatin into the bowl of a mixer along with 1/2 cup of the water. Get the whisk on your mixer in place and ready to rumble.
2. In a small saucepan, mix the remaining 1/2 cup water, sugar, corn syrup and salt on medium high heat, cover and cook for approximately 3 to 4 minutes.
3. Use a candy thermometer and allow the mix to get to 240 degrees F. This will take about 8 minutes.
4. Once the mixture hits 240 degrees, immediately remove from the heat.
5. Get your mixer going on low speed and slowly pour your sugar syrup into the bowl of the gelatin mixture. Once you have added all of the syrup, increase the speed to high.
6. Whip that stuff to death until it looks very thick and fluffy. This will take about 15 minutes. Patience, patience, patience. 15 minutes is going to seem long.
7. Add vanilla and and whip it another minute.
Pouring it out in the pan…the super sticky factor
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick spray. Mix the powdered sugar and cornstarch together in a small bowl. You are going to use this mixture several times before you get to the finish line here. First use it to coat the bottom of the pan. Save what you have left for later use.
Pour the mixture into the prepared pan. This stuff is super STICKY so use a oiled up spatula to spread it evenly. You can then use more of your powdered sugar/cornstarch mixture to dust the top of marshmallows. Reserve the rest for later. Allow the marshmallows to sit uncovered for a few hours or even overnight.
Turn the marshmallows out onto a cutting board and use a pizza cutter, that you’ve dusted with the powdered sugar/corn starch mixture, to cut into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Variations: Get creative and change up the shape by using cookie cutters. Heart shaped marshmallows would be adorable for Valentine’s Day. You could even dip them and chocolate and coat with colorful sugar sprinkles…voila! Valentine’s Day Marshmallows!
Hot Chocolate
From: NASHVILLE CHOCOLATE KITCHEN
HOT CHOCOLATE RECIPE:
(Serves 10-12)
1quart cold whole milk (set aside 1 Cup)
½ t potato starch
1 quart half & half
12 oz. semi sweet chocolate, finely chopped.
8 oz. milk chocolate, finely chopped.
1 t vanilla
¼ t sea salt
1. In a small bowl, mix 1 C of cold milk with the potato starch. Whisk until thoroughly blended. Set aside.
2. In a large pot, add remaining milk and ingredients. Stir until chocolate is melted. Serve very warm with homemade marshmallows.
Variations: Adjust chocolate profile according to your taste. For example, if you are a lover of dark chocolate then use all dark chocolate. Also, if you enjoy a thicker “drinking chocolate,” add a slight bit more potato starch in the beginning, as this acts as a thickening agent. If the above recipe seems too thick for you, skip the potato starch. Word to the wise…you must mix the potato starch in the beginning with cold milk. If the potato starch goes into a warm liquid, the result will be potato dumplings.
HOT CHOCOLATE RECIPE:
(Serves 10-12)
1quart cold whole milk (set aside 1 Cup)
½ t potato starch
1 quart half & half
12 oz. semi sweet chocolate, finely chopped.
8 oz. milk chocolate, finely chopped.
1 t vanilla
¼ t sea salt
1. In a small bowl, mix 1 C of cold milk with the potato starch. Whisk until thoroughly blended. Set aside.
2. In a large pot, add remaining milk and ingredients. Stir until chocolate is melted. Serve very warm with homemade marshmallows.
Variations: Adjust chocolate profile according to your taste. For example, if you are a lover of dark chocolate then use all dark chocolate. Also, if you enjoy a thicker “drinking chocolate,” add a slight bit more potato starch in the beginning, as this acts as a thickening agent. If the above recipe seems too thick for you, skip the potato starch. Word to the wise…you must mix the potato starch in the beginning with cold milk. If the potato starch goes into a warm liquid, the result will be potato dumplings.
Friday, December 17, 2010
Caramel-Almond Popcorn
INGREDIENTS
Makes about 18 cups.
1 cup (2 sticks) unsalted butter
3/4 cup corn kernels
2 tablespoons plus 1 1/2 teaspoons canola oil
2 cups raw almonds
2 cups packed light-brown sugar
1/2 cup light corn syrup
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
3/4 teaspoon salt
1/2 teaspoon baking soda
1. Preheat oven to 250 degrees. Butter 2 rimmed baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.
2. Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.
Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat.
3. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks. Popcorn can be stored in airtight containers up to 1 week.
Makes about 18 cups.
1 cup (2 sticks) unsalted butter
3/4 cup corn kernels
2 tablespoons plus 1 1/2 teaspoons canola oil
2 cups raw almonds
2 cups packed light-brown sugar
1/2 cup light corn syrup
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
3/4 teaspoon salt
1/2 teaspoon baking soda
1. Preheat oven to 250 degrees. Butter 2 rimmed baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.
2. Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.
Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat.
3. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks. Popcorn can be stored in airtight containers up to 1 week.
Monday, October 25, 2010
Chocolate-Covered Pretzel Rods
Ingredients
* 36 pretzel rods (1 package)
* 12 ounces semisweet chocolate bars
* 1- 1/2 cups assorted toppings: sprinkles, crushed cookies, toffee bits, or mini M&M's
Directions
1. Heat chopped semisweet chocolate bars in the microwave in 30-second increments until melted.
2. Ladle chocolate over 3/4 of each pretzel rod. Tap or scrape off excess chocolate, then roll pretzel in sprinkles, crushed cookies, toffee bits or mini M&Ms
3. Dry on a cooling rack until set.
Thursday, October 7, 2010
Six Cheese Rigatoni
I got this from Market Panty Rigatoni noodles. The love this.
3 1/2 cups rigatoni (1/2 package)
1 1/4 cups half and half
1 (8 oz) pkg shredded italian six-cheese blend
2 tsp. cornstarch
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
Freshly ground black pepper
Cook pasta according to package directions; drain.
Meanwhile, in a medium bowl, thoroughly combine cheese, cornstarch and salt; set aside. In medium saucepan, over Medium-low heat, bring half and half just to a simmer; stirring occasionally. Gradually add cheese mixture, whisk until cheese is completely melted and sauce is smooth.
Pour sauce over pasta; toss to coat. Serve with Parmesan cheese and black pepper.
3 1/2 cups rigatoni (1/2 package)
1 1/4 cups half and half
1 (8 oz) pkg shredded italian six-cheese blend
2 tsp. cornstarch
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
Freshly ground black pepper
Cook pasta according to package directions; drain.
Meanwhile, in a medium bowl, thoroughly combine cheese, cornstarch and salt; set aside. In medium saucepan, over Medium-low heat, bring half and half just to a simmer; stirring occasionally. Gradually add cheese mixture, whisk until cheese is completely melted and sauce is smooth.
Pour sauce over pasta; toss to coat. Serve with Parmesan cheese and black pepper.
Wednesday, September 22, 2010
Little Caesars Pizza Dough
http://savoryseasonings.blogspot.com/
1 1/4 cups (9.7 oz) warm water (appox. 120° F)
2 3/4 tsp. dry active yeast
2 TBSP sugar
1 TBSP Honey
1 TBSP Olive Oil
2 Tsp. Salt
1 1/2 cups (8 oz.) bread flour or all purpose flour
1 1/2 cups (8 oz.) whole wheat flour (optional, can use 100% bread flour or all purpose flour)
Mix water and yeast in mixing bowl and allow it to proof for 5 minutes. Mix in sugar, honey and oil. Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth (approx. 10 minutes).
Finish kneading on a lightly floured surface and shape into a ball. Place in the refrigerator in a covered container coated with olive oil for overnight. For the perfect flavor, it is best to time making the dough 24 hours before baking the pizza's (for pizza Saturday at 5pm, make your dough Friday at 5pm). If you are short on time you can sacrifice some flavor and make this dough first thing in the morning and place it in the fridge until dinner that evening.
3 hours before baking: Remove from fridge and either divide dough in half for two 12” pizzas or leave whole for one somewhat thicker 16” pizza. Work each piece of dough into balls. Allow the dough to come back to room temperature (this process generally takes 3 hours).
45 minutes before baking: With your pizza stone on the bottom rack of your oven, preheat your oven to 475° F to allow the stone to get hot enough (this process generally takes 40-50 minutes).
15 minutes before baking: Shape dough into desired pizza crust, sprinkle pizza peel, wooden cutting board or upside down cookie sheet with corn meal, flour or rice flour. Place pizza crust on top, then add toppings. Gently slide pizza onto the hot pizza stone and bake for 9-11 minutes.
*****
I’ve spent some time on the Pizzamaking forum where there are several dozen amazing chef’s who have dedicated an extraordinary amount of time perfecting pizza making at home. Some of their doughs take up to 7 days to make with a huge focus on temperature control and top quality ingredients. They are inspiring!
This recipe is from their site but is simple to use, forgiving and only takes a day to make without sacrificing on the flavor. It was designed to mimic the flavor of Little Caesars pizza using the same processing time as the restaurant along with the same cornerstone ingredients.
After trying this recipe, we no longer crave takeout pizza- this is SO much better (at least we think so)! Yeah!!!
I think the two secrets to great homemade pizza are finding the right dough and baking it on a hot stone (Fibrament sells a great stone with an outstanding reputation and a 10 year warranty against cracking). The benefit of baking it on a hot stone is it duplicates the professional brick ovens. The ceramic stone creates a light crispy crust by absorbing excess moisture and distributing the heat evenly and efficiently. The results are night and day compared to baking a pizza on a cookie sheet or cold stone. Give it a try, you’ll love it!
Thanks to Randy at the Pizzamaking forum for providing this excellent recipe!
1 1/4 cups (9.7 oz) warm water (appox. 120° F)
2 3/4 tsp. dry active yeast
2 TBSP sugar
1 TBSP Honey
1 TBSP Olive Oil
2 Tsp. Salt
1 1/2 cups (8 oz.) bread flour or all purpose flour
1 1/2 cups (8 oz.) whole wheat flour (optional, can use 100% bread flour or all purpose flour)
Mix water and yeast in mixing bowl and allow it to proof for 5 minutes. Mix in sugar, honey and oil. Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth (approx. 10 minutes).
Finish kneading on a lightly floured surface and shape into a ball. Place in the refrigerator in a covered container coated with olive oil for overnight. For the perfect flavor, it is best to time making the dough 24 hours before baking the pizza's (for pizza Saturday at 5pm, make your dough Friday at 5pm). If you are short on time you can sacrifice some flavor and make this dough first thing in the morning and place it in the fridge until dinner that evening.
3 hours before baking: Remove from fridge and either divide dough in half for two 12” pizzas or leave whole for one somewhat thicker 16” pizza. Work each piece of dough into balls. Allow the dough to come back to room temperature (this process generally takes 3 hours).
45 minutes before baking: With your pizza stone on the bottom rack of your oven, preheat your oven to 475° F to allow the stone to get hot enough (this process generally takes 40-50 minutes).
15 minutes before baking: Shape dough into desired pizza crust, sprinkle pizza peel, wooden cutting board or upside down cookie sheet with corn meal, flour or rice flour. Place pizza crust on top, then add toppings. Gently slide pizza onto the hot pizza stone and bake for 9-11 minutes.
*****
I’ve spent some time on the Pizzamaking forum where there are several dozen amazing chef’s who have dedicated an extraordinary amount of time perfecting pizza making at home. Some of their doughs take up to 7 days to make with a huge focus on temperature control and top quality ingredients. They are inspiring!
This recipe is from their site but is simple to use, forgiving and only takes a day to make without sacrificing on the flavor. It was designed to mimic the flavor of Little Caesars pizza using the same processing time as the restaurant along with the same cornerstone ingredients.
After trying this recipe, we no longer crave takeout pizza- this is SO much better (at least we think so)! Yeah!!!
I think the two secrets to great homemade pizza are finding the right dough and baking it on a hot stone (Fibrament sells a great stone with an outstanding reputation and a 10 year warranty against cracking). The benefit of baking it on a hot stone is it duplicates the professional brick ovens. The ceramic stone creates a light crispy crust by absorbing excess moisture and distributing the heat evenly and efficiently. The results are night and day compared to baking a pizza on a cookie sheet or cold stone. Give it a try, you’ll love it!
Thanks to Randy at the Pizzamaking forum for providing this excellent recipe!
Thursday, September 9, 2010
Panera Broccoli & Cheese Soup
Serves/Makes: 4
Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Directions:
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
found at cdkitchen
Saturday, August 21, 2010
{soft} CARAMEL POPCORN
1 cup butter
1/2c. dark Karo syrup
1 1/3 c. sugar
1 tsp. vanilla
3 bags (or equivalent) popcorn
Melt butter, syrup and sugar in saucepan. Bring to boil for one minute only.
Remove from heat and add vanilla.
Pour over popped corn and mix well.
1/2c. dark Karo syrup
1 1/3 c. sugar
1 tsp. vanilla
3 bags (or equivalent) popcorn
Melt butter, syrup and sugar in saucepan. Bring to boil for one minute only.
Remove from heat and add vanilla.
Pour over popped corn and mix well.
Monday, July 26, 2010
Chicken Puffs
There are a million different ways for this recipe to be made. Some people make it with onions but I think the flavor of onions is WAY too overpowering.
Chicken Puffs
1 package of frozen rolls
4 chicken breasts
8 oz. cream cheese
salt and pepper
Ritz crackers
butter
1 can cream of chicken soup
milk
sour cream
I cook my frozen breasts of chicken in the crock pot with S&P and Ms.Dash. My mother-in-law boils it. I like it done in the crock pot b/c it's so tender when it comes apart that it just falls apart.
Shred it or if its too tough to shred use a food chopper and chop it up. Then you mix it with the cream cheese and S&P. Make a little mash. Then thaw the Rhodes rolls (some people use crescent rolls and that is much easier but I have tried both ways and Rhodes is the best-promise). I usually put them in the microwave for 30 seconds on regular microwave heat, turn them over and then do another 30 seconds. DO NOT OVER HEAT. Mold one roll at a time in to disc shape. Put a T. of mash onto the roll then fold and pinch dough around mash. I then dip it in melted butter (about a stick is what you'll need for the recipe) then roll it smashed Ritz crackers. Then I put it on a greased cookie sheet upside down so it doesn't come undone. Cook at 350 degrees for about 23 minutes.
Top with sauce. To make sauce combine one can of cream of chicken soup and one soup can of milk in sauce pan over med. heat. Keep a close eye on it, you don't want the sauce to burn. Once those two ingredients are combined mix in 1 c. of sour cream with whisk. Bring to a gentle boil then remove from heat.
Recipe from peach tree cooking
Chicken Puffs
1 package of frozen rolls
4 chicken breasts
8 oz. cream cheese
salt and pepper
Ritz crackers
butter
1 can cream of chicken soup
milk
sour cream
I cook my frozen breasts of chicken in the crock pot with S&P and Ms.Dash. My mother-in-law boils it. I like it done in the crock pot b/c it's so tender when it comes apart that it just falls apart.
Shred it or if its too tough to shred use a food chopper and chop it up. Then you mix it with the cream cheese and S&P. Make a little mash. Then thaw the Rhodes rolls (some people use crescent rolls and that is much easier but I have tried both ways and Rhodes is the best-promise). I usually put them in the microwave for 30 seconds on regular microwave heat, turn them over and then do another 30 seconds. DO NOT OVER HEAT. Mold one roll at a time in to disc shape. Put a T. of mash onto the roll then fold and pinch dough around mash. I then dip it in melted butter (about a stick is what you'll need for the recipe) then roll it smashed Ritz crackers. Then I put it on a greased cookie sheet upside down so it doesn't come undone. Cook at 350 degrees for about 23 minutes.
Top with sauce. To make sauce combine one can of cream of chicken soup and one soup can of milk in sauce pan over med. heat. Keep a close eye on it, you don't want the sauce to burn. Once those two ingredients are combined mix in 1 c. of sour cream with whisk. Bring to a gentle boil then remove from heat.
Recipe from peach tree cooking
Sunday, July 25, 2010
Cinnamon Rolls
These cinnamon rolls are the best I have ever tasted!
INGREDIENTS:
1 cup Warm Milk (110 Degrees)
2 whole Eggs Room Temperature
⅓ cups Butter Or Margarine Melted
4-½ cups Bread Flour
1 teaspoon Salt
FOR THE FILLING:
1 cup Brown Sugar, Packed
2-½ Tablespoons Ground Cinnamon
⅓ cups Butter, Softened
FOR THE FROSTING:
3 ounces, weight Cream Cheese
¼ cups Butter, Softened
1-½ cup Powdered Sugar
½ teaspoons Vanilla
⅛ teaspoons Salt
Place ingredients in the bread machine in the order suggested by the manufacturer (if you don’t have a bread machine, scroll down to the instructions by hand). Select the dough cycle; press start.
Once finished, roll out the dough on a floured surface. Let it rest for 10 minutes. In a small bowl combine the brown sugar and cinnamon. Roll the dough into a 16×21″ rectangle. Spread dough with 1/3 cup butter and sprinkle with cinnamon/sugar mixture.
Roll up dough, and cut into 12 rolls. Place rolls in a lightly greased 13×9″ baking dish or two 9″ pie plates. Cover and let rise for 30 minutes.
Preheat oven to 400 degrees. Bake rolls in the preheated oven for 15 minutes. While rolls are baking, beat together the cream cheese, 1/4 cup butter, powdered sugar, vanilla and salt. Spread frosting on warm rolls before serving.
Directions by hand:
Dissolve yeast in warm milk. Mix in sugar, eggs, salt and butter. Add flour; mix well. Knead dough into a large ball dusted lightly in flour. Place in a bowl, cover and let rise in a warm place for 1 hour or until doubled in size. Roll out dough and proceed with directions above.
Note that unbaked rolls can be frozen. Just take them out of the freezer and put them in the refrigerator the night before, and in the morning they’ll be ready for the oven. You can also make these ahead of time (like the night before). Just put them unbaked, in the fridge. In the morning, set them out for about 30 minutes before baking.
If you love cream cheese frosting, I recommend doubling the frosting.
INGREDIENTS:
1 cup Warm Milk (110 Degrees)
2 whole Eggs Room Temperature
⅓ cups Butter Or Margarine Melted
4-½ cups Bread Flour
1 teaspoon Salt
FOR THE FILLING:
1 cup Brown Sugar, Packed
2-½ Tablespoons Ground Cinnamon
⅓ cups Butter, Softened
FOR THE FROSTING:
3 ounces, weight Cream Cheese
¼ cups Butter, Softened
1-½ cup Powdered Sugar
½ teaspoons Vanilla
⅛ teaspoons Salt
Place ingredients in the bread machine in the order suggested by the manufacturer (if you don’t have a bread machine, scroll down to the instructions by hand). Select the dough cycle; press start.
Once finished, roll out the dough on a floured surface. Let it rest for 10 minutes. In a small bowl combine the brown sugar and cinnamon. Roll the dough into a 16×21″ rectangle. Spread dough with 1/3 cup butter and sprinkle with cinnamon/sugar mixture.
Roll up dough, and cut into 12 rolls. Place rolls in a lightly greased 13×9″ baking dish or two 9″ pie plates. Cover and let rise for 30 minutes.
Preheat oven to 400 degrees. Bake rolls in the preheated oven for 15 minutes. While rolls are baking, beat together the cream cheese, 1/4 cup butter, powdered sugar, vanilla and salt. Spread frosting on warm rolls before serving.
Directions by hand:
Dissolve yeast in warm milk. Mix in sugar, eggs, salt and butter. Add flour; mix well. Knead dough into a large ball dusted lightly in flour. Place in a bowl, cover and let rise in a warm place for 1 hour or until doubled in size. Roll out dough and proceed with directions above.
Note that unbaked rolls can be frozen. Just take them out of the freezer and put them in the refrigerator the night before, and in the morning they’ll be ready for the oven. You can also make these ahead of time (like the night before). Just put them unbaked, in the fridge. In the morning, set them out for about 30 minutes before baking.
If you love cream cheese frosting, I recommend doubling the frosting.
Thursday, June 17, 2010
Grilled Corn on the Cob
This reminds me of the corn from the State Fair!
Serves 4
- 4 ears of corn
- Oil, for grates
- 1 tablespoon butter, cut into 4 pats
- Coarse salt and ground pepper
- Chili powder or paprika
Directions
- Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.
- Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika. Serve.
Saturday, March 6, 2010
Christina Tosi's Compost Cookies
This was on Regis & Kelly.
INGREDIENTS:
1 cup Butter
1 cup Sugar
3/4 cup Light Brown Sugar
1 Tbsp Corn Syrup
1 tsp Vanilla Extract
2 Large Eggs
1 3/4 cups AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Kosher Salt
1 1/2 cups Your favorite baking ingredients!
(Kelly used mini chocolate chips, raisinettes, rollos & cocoa krispies)
1 1/2 cups Your favorite snack foods (chips, pretzels, etc)
(Kelly used goldfish, ritz, & fritos)
DIRECTIONS:
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.
Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.
DO NOT BAKE your cookies from room temperature or they will not hold their shape.
Heat the conventional oven to 400F. (350F in a convection oven)
When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4" apart in any direction.
Bake 9-11 min. While in the oven, the cookies will puff, crackle and spread.
At 9 min the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies stills seem pale and doughy on the surface.
Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month.
Yield: 15 6oz cookies
INGREDIENTS:
1 cup Butter
1 cup Sugar
3/4 cup Light Brown Sugar
1 Tbsp Corn Syrup
1 tsp Vanilla Extract
2 Large Eggs
1 3/4 cups AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Kosher Salt
1 1/2 cups Your favorite baking ingredients!
(Kelly used mini chocolate chips, raisinettes, rollos & cocoa krispies)
1 1/2 cups Your favorite snack foods (chips, pretzels, etc)
(Kelly used goldfish, ritz, & fritos)
DIRECTIONS:
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.
Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.
DO NOT BAKE your cookies from room temperature or they will not hold their shape.
Heat the conventional oven to 400F. (350F in a convection oven)
When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4" apart in any direction.
Bake 9-11 min. While in the oven, the cookies will puff, crackle and spread.
At 9 min the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies stills seem pale and doughy on the surface.
Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month.
Yield: 15 6oz cookies
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