Monday, November 15, 2010
Sunday, November 14, 2010
- Preheat oven to 325°. Grease 9x13 pan.
- To prepare the cake, beat both sugars and oil in a mixing bowl until very well blended. Add eggs one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt; gradually add to egg mixture, mixing just until blended. Stir in apples, pecans and vanilla; pour into pan.
- Bake for 50-75 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan while preparing the glaze.
- To prepare the glaze, melt butter in a saucepan over low heat. Stir in both sugars and salt; cook over medium-low heat for 2 minutes. Add cream and boil for 2 minutes, stirring constantly.
- Poke holes in the cake with a skewer or toothpick. Pour on the glaze. Serve warm or at room temperature. Top with whipped cream or ice cream if desired.
I found this recipe in my Oct 2009 Costco Connections. It looked so good, so I ripped it out of the magazine and stuck it with the other ripped out recipes. One year later while flipping through folder of recipes I found it again and this time I make it. Wow, it is so good. Andrew and I kept nibbling more and more. Silly Sophie liked it but not the white chunks (apple pieces). I didn't pour the glaze over the cake like the recipe calls for, we kind of iced it on and the cake didn't need it. And I noted in the recipe that I used whole wheat, 100%, makes me feel a little better while eating piece number 2 in one day that I am getting some fiber. I am thinking the next time I make it to decrease the amount of oil and replace it with applesauce, and trust me there will be a next time.
Friday, September 3, 2010
Sunday, August 22, 2010
Baked Blueberry French Toast
6 slices French bread*, cubed
8 oz package cream cheese**, cubed
1 21 oz can blueberry pie filling***, divided
6 large eggs
¼ C maple syrup
1 C milk
½ tsp cinnamon
Cooking day instructions:
Butter an 8x8 baking dish. Place half the bread cubes in prepared dish. Scatter cream cheese cubes over first layer of bread cubes. Spoon half the can of pie filling in dollops over top and complete layering with remaining bread cubes. In medium mixing bowl, combine eggs, maple syrup and milk. Whisk until well blended. Pour over existing layers. Spread remaining blueberry pie filling over top, then sprinkle with cinnamon. Freeze.
Serving day instructions:
Thaw completley. Preheat oven to 350 degrees. Cover baking dish with foil and bake covered for 30 minutes. Remove foil from dish and continue baking uncovered for an additional 30 minutes. Place in individual serving bowls and serve warm with maple syrup.
*I made my own french bread and I made it using 100% whole wheat.
**Cut up the cream cheese into really small cubes, that way you get smaller bites throughout the dish
***I made my own blueberry pie filling and then measured out 21-ish ounces.
Wednesday, July 21, 2010
From Eastside Café in
1 pound Granny Smith apples
¼ cup apple cider vinegar
1/3 cup sugar
3 tablespoons onion, diced
2 teaspoons fresh jalapenos, seeded and minced (watch for spiciness—hot jalapenos can burn your hands and don’t ever touch your face when handling them)
2 teaspoons fresh ginger, peeled and minced
½ teaspoon fresh garlic minced
½ teaspoon allspice
¼ teaspoon cinnamon
½ teaspoon ground coriander
1/3 cup raisins
Pinch of salt
Peel and quarter apples. You can use an apple slider, but don’t use it on all the apples because it will be a mushy chutney instead of a chunkier one.
Slice in ¼ inch slices. Combine apples and remaining ingredients in a large stock pot.
Bring to a boil, reduce heat, and simmer for 45 minutes.
This recipe doubles and cans very well.
Friday, July 9, 2010
Bacon, Lettuce, and Salsa Wraps
3 tomatoes, diced
1/4 cup red onion, finely diced
1/4 cup cilantro, chopped
1 Tbsp lime juice
salt to taste
8 slices bacon (plus a few more to munch on while you cook, or is that just me?)
Roughly 2 cups lettuce (I used romaine, but go with any variety you like)
4 flour tortillas (optional: veggie-flavored flour tortillas)
Combine first five ingredients. Set aside.
Microwave the bacon according to package directions on paper towels.
To assemble wraps, spread a thin layer of mayonnaise on each tortilla. Top with salad, then fresh salsa, then 2 slices bacon (whole or chopped, whatever you prefer). Roll up and serve.
*Note: You can sub in whatever variety of fresh salsa you like; I used this combination to keep the flavors uncomplicated.
Thursday, June 24, 2010
This recipe is from a great friend, Erin S. She got the recipe from the Barefooted Contessa. I hope you enjoy it. It is very yummy. Sorry it took me so long to publish Erin!
Sunday, June 13, 2010
Last night I made dinner for some friends. I saw this recipe somewhere a long time ago and it looked great. So I wanted to try it out. It went well with the main dish (Balsamic BBQ Chicken) that I decided to make it. Well it was delicious. Very, very, very good. There was NONE left for me to enjoy today. good thing I saved an onion. Quick, simple and delicious-- always a good combo when you cook.
4 Vidalia or other sweet onions, each peeled and cut into 8 wedges (about 2 pounds)
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 Tablespoon balsamic vinegar
1. Preheat oven to 450 degrees
2. Arrange onion wedges on a jelly-roll pan coated with oil; sprinkle with thyme, salt, and pepper. Bake at 450 degrees for 20 minutes. Turn onion wedges over; bake an additional 20 minutes or until onions are tender.
3. Spoon onions into a serving dish, and drizzle with vinegar.
Monday, June 7, 2010
Tuesday, May 25, 2010
Sunday, May 23, 2010
This enchilada recipe is quite tasty, I made some with leftovers for dinner Friday. I followed the recipe and decided when I make it again in bulk I will add some other ingredients. Today I made the enchiladas in bulk (ended up with 6 9x9pans and a 9x13) and added roasted green peppers, tomatoes and black beans. Yummy! Enjoy.
Chicken Cilantro Enchiladas(from Don't Panic, Dinners in the Freezer)
2 lbs bonesless skinless chicken breasts
2 C water
1 onion, diced
1 clove garlic, minced
2-3 sprigs fresh cilantro
1 1/3 C chicken broth
2 10oz cans mild enchilada sauce
4 C grated Monterey Jack cheese
8 green onions, sliced
2 Tbsp chopped cilantro leaves
½ tsp salt
¼ tsp pepper
10 corn tortillas
Bring chicken breasts to boil in water with onion, garlic and cilantro sprigs. Reduce heat and simmer until chicken is tender, about 10 minutes. Remove chicken from broth and cool; shred meat; strain broth. Add 1 1/3 cups chicken broth to enchilada sauce; set aside.
For filling, combine chicken, 2 cups cheese, green onions, and chopped cilantro leaves with salt, pepper and tabasco sauce to taste. Add 1 cup enchilada sauce/broth mixture to moisten filling.
To assemble, warm tortillas on hot skillet or griddle until flexible, turning once or in the microwave. Dip each corn tortillas in enchilada sauce mixture until coated on each side and lay flat. Fill with 2-3 Tbsp chicken filling and roll tortilla. Place filled tortillas, seam side down, in 9x13 baking dish. Spoon remaining sauce over filled tortillas; sprinkle with remaining 2 cups cheese. Freeze.
Serving day instructions:
Thaw completely. Bake at 350ºF for 25-35 minute, until sauce bubbles and cheese is melted. Top with your choice of lettuce, tomatoes, sour cream and sliced avocados.
Thursday, May 13, 2010
Friday, April 30, 2010
Turns out, I get very lazy about cooking when I'm pregnant (and writing about cooking - I apologize for missing the past two weeks). So I'm grateful for quick, easy meals like this one that I can turn to when I don't have the energy to cook. I like these best topped with a sweet barbecue sauce and cheddar, but you can use whatever you normally like on your burgers.
Apple Turkey Burgers
1.5 pounds ground turkey
¼ cup applesauce
1 teaspoon McCormick's Chicken Seasoning
2 teaspoons garlic powder
Salt and pepper to taste
Hamburger buns (for 6 patties)
Burger toppings of your choosing
Combine all ingredients except buns. Shape into six patties. Cook either on Foreman grill or in a skillet over medium to medium-high heat until cooked through.
Tuesday, April 27, 2010
Saturday, April 24, 2010
Wednesday, April 14, 2010
Sunday, April 11, 2010
Friday, April 9, 2010
Chicken Pot Pie
1 large chicken breast, diced
1 cup sliced carrots
3/4 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425.
Combine chicken, carrots, peas, and celery in a saucepan. Add water to cover and boil for 15 minutes. Drain and set aside.
In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken/veggie mixture in the bottom crust. Pour the sauce over the mixture, then cover with top crust. Seal edges, cut away the extra dough, and make slits so the steam can escape.
Bake for roughly 30 minutes.
Friday, April 2, 2010
Chocolate Passion Trifle
One pan of your favorite brownies, baked (I love Ghirardelli Triple Chocolate)
3 cups cold milk
2 pkg. (4-serving size each) instant chocolate pudding
1 tub cool whip French Vanilla flavor, thawed
1 pt. (2 cups) raspberries, thawed if frozen
Pour milk into large bowl Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
Place half of the brownie cubes in 2 quart serving bowl; top with half the pudding mixture, half the raspberries, and half the whipped topping. Repeat all layers.
Refrigerate at least 1 hour or until ready to serve. Store leftovers in refrigerator.
Wednesday, March 31, 2010
Tuesday, March 30, 2010
Chocolate cake and icing
Elanor enjoying the cupcakes
Friday, March 19, 2010
Black Bean Enchiladas
3 slices bacon
1 chicken breast, diced
1 bell pepper, diced
1 clove minced garlic (or to taste)
1 can black beans, drained
Roughly 2 cups of your favorite chunky red salsa
Curry or cumin to taste (maybe start with a teaspoon and add from there?)
1/4 tsp salt
6 Flour Tortillas
- Preheat oven to 350.
- Fry the bacon in a large skillet. Remove the bacon when crispy and fry the chicken breast, bell pepper, and minced garlic in the bacon fat until chicken is cooked through.
- Crumble the bacon and add it to the skillet, along with the black beans, salsa, curry or cumin, and salt. Heat through.
- Fill the tortillas with the mixture, as well as a handful of cheese per tortilla, roll them up, and place them in a 9 x 13 pan. Cover the top with cheese and bake for 20 minutes.
Thursday, March 18, 2010
Wednesday, March 17, 2010
Tuesday, March 16, 2010
1/2 onion, diced
1 can pinto beans
1/2 C salsa
Fry up bacon pieces, when the bacon is about half way cooked add onions; cook until bacon is done. Drain fat. Add can of beans; let simmer 5 minutes. Mash beans and add salsa. Serve with tortillas, cheese, lettuce, tomatoes, etc
This is quick and delicious. I grew up eating these and didn't realize you could buy refried beans in a can until I went to BYU. Sometimes I will use black beans instead of pinto and it is really good.
Friday, March 12, 2010
Hearty Clam Chowder
4 slices bacon
3 green onions & tops, chopped
5 medium sized potatoes, peeled & cut in ½ inch cubes
2 T. chopped green pepper
1 stalk celery, sliced thin
1 clove garlic, minced
2 c. water (roughly)
½ t. pepper
1 t. salt
1 t. Worcestershire sauce
4 drops liquid hot pepper seasoning (I prefer Red Hot)
1 carrot, finely sliced
2 cans chopped or minced clams with nectar (6 ½ oz. cans)
1 can evaporated milk (12 oz.)
Microwave or fry bacon, then cut into small pieces.
Combine green onions, potatoes, green pepper, celery, carrot, garlic, & bacon in a saucepan. Pour in water to cover (may need more than 2 cups). Season with salt, pepper, Worcestershire, & liquid pepper.
Cover and simmer 15 minutes or until potatoes are tender.
Mash mixture with a potato masher until desired consistency.
Add clams (including liquid) & milk. Stir well, then heat just until piping hot (do not boil).
Thursday, March 11, 2010
Wednesday, March 10, 2010
Friday, March 5, 2010
Thai Chicken Stirfry
2 cups rice
2 chicken breasts
Peanut Sauce (recipe follows)
Canola oil (enough for cooking meat in)
1 Tbsp bottled minced garlic
1 Tbsp bottled chopped ginger (powder works just fine too)
1 bag of your favorite frozen stir fry veggies
1/2 cup unsalted peanuts
Make rice according to package directions.
Heat oil in a wok or skillet over medium to medium-high heat. Dice the chicken and add to skillet while you cut. Add garlic and ginger and cook until the chicken is no longer pink (maybe 5 minutes).
While the chicken is cooking, make the peanut sauce, and defrost the stirfry veggies in the microwave if you're like me and didn't think of doing it earlier in the day. When the chicken is no longer pink, add the peanuts and veggies. Stir well, add the peanut sauce, stir again. Cook until heated through and serve over rice.
2 Tbsp creamy peanut butter
2 Tbsp canola oil
2 Tbsp soy sauce
2 Tbsp sugar
2 tsp rice wine vinegar
1 tsp sesame oil (optional)
1/8 tsp cayenne pepper (optional)
Combine ingredients in small bowl and whisk until combined.
Thursday, March 4, 2010
Wednesday, March 3, 2010
- 1 1/2 cup brown sugar (usually I use about half honey and half brown sugar)
- 1/2 cup water
- 4 teaspoons pure vanilla extract
- 1 teaspoon salt
- 8 cups rolled oats
- 2 cup chopped pecans or walnuts, or slivered almonds
- Cinnamon to taste (I use a lot; a couple of tablespoons)
- Ginger (I only ever have ground ginger, but it would be good with minced candied ginger)--not enough to taste "gingery" but enough to add a little something special; maybe a teaspoon or two.
- Dried fruit--I use craisins, but anything would be good.
Preheat oven to 275 degrees F.
Line 2 cookie sheets with parchment paper (or aluminum foil) and reserve.
Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
In a large mixing bowl, combine oats, nuts, spices, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time (sprinkling it over the top is fine). If you would like clumps rather than individual toasted oats, let it sit undisturbed until cooled, at which point you can break it apart. When granola has cooled completely, store in an airtight container.
Tuesday, March 2, 2010
1 C butter
2½ C applesauce
2 C sugar
4 C flour
2 tsp baking soda
1 tsp allspice
1 tsp cloves
1 tsp cinnamon
1 lb raisins (opt)
1 C chopped nuts (opt)
Cream butter and add sugar. Sift flour, baking soda and spices. Add to butter and sugar mixture, alternately with applesauce. Add raisins and nuts. Spread in a greased 9x13 pan. Bake at 350ºF for 1 hour or until done. Sprinkle with powder sugar. Serve with applesauce on top.
That is the original recipe but I've made a few changes. I use half the amount of butter and replace the rest with applesauce. I also use whole wheat flour instead of all-purpose. My favorite way to serve is warm with warmed applesauce on top and a sprinkling of cinnamon and sugar.
Friday, February 26, 2010
Mushroom Curry with Green Rice
2 cups rice
1 can coconut milk
1 cup snipped fresh cilantro
5 tsp minced ginger (powder works too)
3 cloves minced garlic
2 Tbsp lime juice
1 pound mushrooms (portobello are my favorite for this, but I use whatever is cheap)
2 Tbsp canola oil
1/2 cup sliced green onions
2 tsp curry powder (preferably madras, but normal works fine too)
1 cup cherry tomatoes, halved or quartered (or tomato of your choosing)
Chopped peanuts to taste
Cook rice according to package directions.
In a blender or food processor, combine 1 cup of the coconut milk, the cilantro, 2 tsp minced ginger, 2 garlic cloves, and the lime juice. Blend until nearly smooth, then stir into the cooked rice.
In a 12 inch skillet or wok, cook mushrooms in hot oil over medium heat for 5 minutes, stirring occasionally. Add green onions, curry powder, and remaining ginger and garlic. Cook and stir 1 minute. Stir in tomatoes and remaining coconut milk. Heat through. Season to taste with salt and pepper. Sprinkle with nuts, and serve over the rice.
Thursday, February 25, 2010
So previously I told you how to make homemade chicken stock. You can use it in many other areas and it can go a long, variety of ways. So I am going to provide a few of my family favorite things to make/do with chicken stock. Lots are great for hot winter meals.
Simple yet delicious Spinach Soup
1 can of chicken stock or 2 cups of homemade stock
1 package of frozen spinach
Spices as needed
Place chicken stock in a sauté pan and heat on medium-high heat. Start to boil and add frozen spinach and simmer until spinach absorbs 1/4 of stock. Slowly add Parmesan cheese until you taste enough. Sometimes I had salt, pepper, garlic and other spices. Then serve with garlic bread or any other bread of your choice.
NOTE: My neighbor made this for me over Christmas and I have to say it is one of my favorite cold winter night’s meals. It is also super quick with lots of veggie power- Spinach. I like a lot of Parmesan cheese and prefer real Parmesan, but you could also make it Romano cheese as well. But don't use fresh spinach as it doesn't wilt as well or wilt your spinach in another dish, and then add into stock.
Homemade Chicken Noodle Soup
Pot of chicken stock
Chicken, previously cooked and diced
In one pot cook stock, carrots, celery for about 20 minutes, until veggies are soft. Add chicken for about 5 minutes. Cook noodles in a different pot and add before serving.
NOTE: Simple, healthy yet delicious. I love homemade chicken noodle soup so much more than store bought stuff and it really doesn't take that much time or effort to make. I also love it because with kids, you can use any noodles you want. My Oma use to make this soup and add ABC noodles (you know the really, really, really small alphabet noodles) and ten challenged us to make words out of our spoons. Great learning experience. Sometimes I also add tomatoes into the soup. You really could add any veggies you want to put in the soup, but be careful, as they will soak up the stock. That is also why you don't put uncooked noodles into the stock.
Base for any soups, risottos, or sauces for chicken or poultry dishes.
Instead of water in rice, couscous, noodles, or steam vegetables for a new taste