tag:blogger.com,1999:blog-40308190549378708102024-03-05T03:23:00.821-08:00Kitchen KarmaA recipe and cooking tips sharing site for those of us who can cook and those who pretend to cook.
Contributions include recipes, requests, cooking quips, antedotes and all around good advice.myrahttp://www.blogger.com/profile/18212456657148767722noreply@blogger.comBlogger205125tag:blogger.com,1999:blog-4030819054937870810.post-83682009648963856012013-07-08T18:42:00.001-07:002013-07-08T18:42:40.497-07:00How to make your own aluminum-free baking powderThis is certainly not my own recipe, but I thought you might all be interested in knowing that you can make your own
baking powder for cheap without the aluminum ingredient and taste. (http://www.europeancuisines.com/how-to-make-your-own-aluminum-free-aluminium-free-baking-powder-from-scratch)
To make the one teaspoon of commercial baking powder, mix together:
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 teaspoon cornstarch
I plan on making this in bigger quantities and then will refill my baking powder cantainer.
Tanyahttp://www.blogger.com/profile/13065202210259074403noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-10499211990284449432013-01-31T11:18:00.003-08:002013-01-31T11:20:11.303-08:00Orange-Citrus Vinaigrette<br />
1 Tbsp. lemon juice<br />
2 tsp. balsamic vinegar<br />
½ tsp. salt<br />
Freshly ground black pepper<br />
1 Tbsp. extra-virgin olive oil<br />
1-2 Tbsp. diced red onion<br />
¼ cup orange juice <br />
<br />
Mix all together and serve on bed of lettuce, red onions, tomatoes, carrots and cucumbers.Tanyahttp://www.blogger.com/profile/13065202210259074403noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-57535221140774521802013-01-22T08:35:00.003-08:002013-01-22T08:37:13.870-08:00Healthy Sweet Potato Fries (by Mommypotamus)2 sweet potatoes, peeled, and cut into strips<br />
1-2 tablespoons coconut oil, warmed up to liquify it<br />
salt and pepper to taste<br />
<br />
Line a cookie sheet or baking dish with aluminum foil and then place the sweet potato strips onto the foil.<br />
Pour the liquid coconut oil over the sweet potatoes and use hands to mix it all evenly together. Then sprinkle<br />
salt and pepper and make sure all sweet potatoes are spread out in a single layer so that they can cook <br />
evenly. Place in oven on top rack for 30-40 minutes. Done.<br />
<br />
Variation:<br />
Add cinnamon or chipotle pepper to spice it up!Tanyahttp://www.blogger.com/profile/13065202210259074403noreply@blogger.com1tag:blogger.com,1999:blog-4030819054937870810.post-55854999193101693312012-10-29T19:08:00.000-07:002012-10-29T19:08:15.033-07:00Healthy Chocolate Cookie Dough (by Chocolate Covered Katie) 1/4 cup cashews<br />
2/3 cup pitted dates (no extra sugar added)<br />
1/4 tsp. vanilla extract<br />
pinch of sea salt<br />
1 tblsp. unsweetened cocoa powder<br />
<br />
Grind it all up in your food processor or vitamix until it forms into a ball of dough. Eat it as is by the spoonful or smear it onto crackers or bread. Tanyahttp://www.blogger.com/profile/13065202210259074403noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-12269861723700066962012-10-17T15:02:00.000-07:002012-10-17T15:02:01.116-07:00Tanya's Gyro Soup2 lbs. of pork/chicken, cut into strips<br />
3 tblsp. olive oil<br />
1 cup heavy whipping cream<br />
3-4 bell peppers (I prefer using different colored ones for better presentation), chopped<br />
2 large onions, chopped<br />
6 cups of water<br />
8 tblsp. chili sauce<br />
1 8 oz. pkg. shredded mozzarella cheese<br />
5-6 tblsp. paprika<br />
2 tsp. marjoram<br />
1 tsp. basil<br />
1 tsp. thyme<br />
1 tblsp. pepper<br />
1 tblsp. salt<br />
4 garlic cloves, minced<br />
1 tsp. garlic salt<br />
2 tsp. oregano<br />
2 pkg. onion soup mix<br />
<br />
In
a pan, saute 1 tblsp. of olive oil with meat, garlic cloves, and all
the seasonings except the salt and pepper. When the meat is cooked all
the way, add the whipping cream to it and set aside.<br />
<br />
In
a big pot, add the rest of the olive oil, chopped onions and chopped
bell peppers. Add salt and pepper to it and saute on medium heat until
onions and bell peppers are almost done. Add the 6 cups of water and
the onion soup mix packages. Let boil for about 5-10 minutes before
adding the chili sauce. Add the chicken and whipping cream mixture to
the soup. At the end, add 1/2 the package of mozzarella cheese and salt
and pepper to taste.<br />
<br />
Serve with some kind of bread (French bread of baguette bread) and salad and the rest of the mozzarella cheese.Tanyahttp://www.blogger.com/profile/13065202210259074403noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-88273314931909587222012-09-27T11:28:00.001-07:002012-09-27T11:28:29.819-07:00Apple Cobbler I have never been a fan of pie crust, so I combined my mother in-laws apple crumb pie recipe (without the pie crust) with an apple cobbler recipe and the outcome was delicious!!!!!!<br />
<br />
Filling: <br />
6 Gala apples, peeled, cored and cut into small bite-sized pieces<br />
2 tblsp. lemon juice<br />
2 tsp. cinnamon<br />
1/2 tsp. nutmeg<br />
1/2 cup sugar<br />
<br />
Combine the above ingredients and place them in a pie pan. Then combine the topping ingredients and pour them on top of the filling and bake in oven at 350 degrees for 45 minutes or until bubbly and brown.<br />
<br />
Topping:<br />
3/4 cup flour<br />
6 tblsp. butter (not melted, mixed in with flour and sugar by using a pastry blender)<br />
1/2 cup sugar<br />
<br />
This recipe was fast to prepare and tastes best with a scoop of vanilla ice-cream! Enjoy!<br />
<br />
<br />Tanyahttp://www.blogger.com/profile/13065202210259074403noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-44314409853135132012-09-17T10:28:00.002-07:002012-09-17T10:29:07.739-07:00Quinoa and Black Beans<table border="0" cellpadding="0" cellspacing="0" style="width: 100%px;"><tbody>
<tr><td><div style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 16px; font-weight: bold;">
I just made this dish last night and it was delicious! I ate the leftovers for lunch today and added fresh avocados and it was even better. I imagine you could also add some queso fresco for those of you who are cheese lovers! </div>
</td>
<td align="right" valign="top" width="102"><div style="height: 36px; width: 102px;">
</div>
</td>
</tr>
</tbody></table>
<table border="0" cellpadding="0" cellspacing="0" style="margin-bottom: 4px; margin-top: 12px; width: 100%px;">
<tbody>
<tr>
<td valign="top"><img alt="recipe image" height="140" src="http://images.media-allrecipes.com/userphotos/140x140/00/35/79/357989.jpg" style="margin-right: 12px;" width="140" /></td>
<td><div style="border-color: #ECE9D8; border-style: Solid; border-width: 0 0 1px 0; margin-bottom: 8px; padding-bottom: 10px;">
<table border="0" cellpadding="0" cellspacing="0" style="margin-bottom: 6px;">
<tbody>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold;">Rated: </td>
<td><img alt="rating" height="14" src="http://images.media-allrecipes.com/global/print/color/FB6400/4.5.gif" width="82" /></td>
</tr>
</tbody></table>
<div>
<span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold;">Submitted By: </span>3LIONCUBS</div>
<div>
<span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold;">Photo By: </span>Dianne</div>
</div>
<table border="0" cellpadding="0" cellspacing="0" style="width: 100%px;">
<tbody>
<tr>
<td style="padding-right: 10px;" valign="top"><div>
<span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold;">Prep Time: </span>15 Minutes</div>
<div>
<span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold;">Cook Time: </span>35 Minutes</div>
</td>
<td style="border-left-color: #ECE9D8; border-left-style: Solid; border-left-width: 1px; padding-left: 10px;"><div>
<span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold;">Ready In: </span>50 Minutes</div>
<div>
<span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold;">Servings: </span>10</div>
</td>
</tr>
</tbody></table>
</td>
</tr>
</tbody></table>
<div style="padding-bottom: 4px; padding-top: 12px;">
"Whether you're
trying quinoa for the first time or just trying a new recipe for quinoa,
this mixture of quinoa, black beans, corn, and spices will make this
dish a new favorite."</div>
<div style="border-color: #ECE9D8; border-style: Solid; border-width: 1px 0 0 0; margin: 12px 0 4px 0; padding-top: 8px;">
<span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;">Ingredients:</span></div>
<table border="0" cellpadding="0" cellspacing="0" style="width: 100%px;">
<tbody>
<tr>
<td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">
1 teaspoon vegetable oil</div>
<div style="margin: 0px 8px 4px 0px;">
1 onion, chopped</div>
<div style="margin: 0px 8px 4px 0px;">
3 cloves garlic, peeled and chopped</div>
<div style="margin: 0px 8px 4px 0px;">
3/4 cup uncooked quinoa</div>
<div style="margin: 0px 8px 4px 0px;">
1 1/2 cups vegetable broth</div>
<div style="margin: 0px 8px 4px 0px;">
1 teaspoon ground cumin</div>
</td>
<td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">
1/4 teaspoon cayenne pepper</div>
<div style="margin: 0px 8px 4px 0px;">
salt and pepper to taste</div>
<div style="margin: 0px 8px 4px 0px;">
1 cup frozen corn kernels</div>
<div style="margin: 0px 8px 0px 0px;">
2 (15 ounce) cans black beans, rinsed</div>
<div style="margin: 0px 8px 4px 0px;">
and drained</div>
<div style="margin: 0px 8px 4px 0px;">
1/2 cup chopped fresh cilantro</div>
</td>
</tr>
</tbody></table>
<div style="border-color: #ECE9D8; border-style: Solid; border-width: 1px 0 0 0; margin: 12px 0 4px 0; padding-top: 8px;">
<span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;">Directions:</span></div>
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">1.</td>
<td style="padding-bottom: 8px;" valign="top">Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.</td>
</tr>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">2.</td>
<td style="padding-bottom: 8px;" valign="top">Mix quinoa into the
saucepan and cover with vegetable broth. Season with cumin, cayenne
pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce
heat, and simmer 20 minutes,</td>
</tr>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">3.</td>
<td style="padding-bottom: 8px;" valign="top">Stir frozen corn
into the saucepan, and continue to simmer about 5 minutes until heated
through. Mix in the black beans and cilantro.</td></tr>
</tbody></table>
Tanyahttp://www.blogger.com/profile/13065202210259074403noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-85080366539431819642012-09-17T08:13:00.001-07:002012-09-17T08:14:23.365-07:00Olive Garden's Pumpkin Cheesecake<h3 itemprop="name">
I don't know about you, but I LOVE Olive Garden's seasonal pumpkin cheesecake. I never seem to get enough of it, so I found a recipe to make my life cheaper and so that I can eat it at my own convenience! Hope you enjoy it.</h3>
<ul class="recipe-meta">
<li>Author: <span itemprop="author">CopyKat Recipes</span></li>
<li>Recipe Type: <span itemprop="recipeCategory">Dessert</span></li>
<li>Prep time:35 minutes</li>
<li>Cook time:1 hour, 15 minutes</li>
<li>Serves: <span itemprop="recipeYield">10</span></li>
</ul>
<img alt="Olive Garden Pumpkin Cheesecake" class="recipe-image" itemprop="image" src="http://cdn.copykat.netdna-cdn.com/wp-content/uploads/2010/10/olive-garden-pumpkin-cheesecake-150x100.jpg" /><br />
<h4>
Rating <span style="color: #828080; font-size: 11px;"> - To add your rating simply click on the stars</span></h4>
<div class="recipe-rating">
<div class="ratingblock ">
<div class="ratingtext ">
<div id="gdr_text_a9119">
Rating: 3.5/<b>5</b> (4 votes cast)</div>
</div>
</div>
</div>
<span itemprop="description">You
don't have to wait for the fall for this creamy pumpkin cheesecake to
be served. You can make this one any time of year now.</span><br />
<h4>
Ingredients</h4>
<ul class="ingredients">
<li><span itemprop="ingredients"></span><br /></li>
<li><span itemprop="ingredients">Yield: 10 - 12 slices.</span></li>
<li><span itemprop="ingredients"><h3>
Crust</h3>
</span></li>
<li><span itemprop="ingredients">Use an 8-inch spring-form pan</span></li>
<li><span itemprop="ingredients">1 and 1/2 cups graham cracker crumbs</span></li>
<li><span itemprop="ingredients">1 cup ginger snap cookies</span></li>
<li><span itemprop="ingredients">1/4 cup sugar</span></li>
<li><span itemprop="ingredients">1/2 teaspoon cinnamon</span></li>
<li><span itemprop="ingredients">8 tablespoons melted butter</span></li>
<li><span itemprop="ingredients"><h3>
Cheesecake Filling</h3>
</span></li>
<li><span itemprop="ingredients">3 8-ounce packages <a href="http://www.copykat.com/tag/cream-cheese/" target="_blank">cream cheese</a></span></li>
<li><span itemprop="ingredients">1 15-ounce can pure pumpkin</span></li>
<li><span itemprop="ingredients">2/3 cups light brown sugar</span></li>
<li><span itemprop="ingredients">3 eggs</span></li>
<li><span itemprop="ingredients">1 teaspoon vanilla</span></li>
<li><span itemprop="ingredients">1/2 teaspoon salt</span></li>
<li><span itemprop="ingredients">1/2 teaspoon ground cinnamon</span></li>
<li><span itemprop="ingredients">1/2 teaspoon nutmeg</span></li>
<li><span itemprop="ingredients">1/4 teaspoon ground ginger</span></li>
<li><span itemprop="ingredients">1/4 teaspoon ground cloves</span></li>
<li><span itemprop="ingredients"><h3>
Sour Cream Layer</h3>
</span></li>
<li><span itemprop="ingredients">1 cup sour cream</span></li>
<li><span itemprop="ingredients">1/4 cup sugar</span></li>
<li><span itemprop="ingredients">1 teaspoon vanilla</span></li>
<li><span itemprop="ingredients">1/8 teaspoon cinnamon</span></li>
<li><span itemprop="ingredients">1/8 teaspoon nutmeg **freshly ground if available</span></li>
<li><span itemprop="ingredients"><h3>
Whipped Cream</h3>
</span></li>
<li><span itemprop="ingredients">2 pints heavy cream</span></li>
<li><span itemprop="ingredients">1/4 cup sugar</span></li>
<li><span itemprop="ingredients">1/2 teaspoon vanilla</span></li>
<li><span itemprop="ingredients">Additional toppings:</span></li>
<li><span itemprop="ingredients">Caramel sauce</span></li>
<li><span itemprop="ingredients">gingersnap crumbs</span></li>
</ul>
<h4>
Instructions</h4>
<span itemprop="recipeInstructions"></span><br />
<h3>
<span itemprop="recipeInstructions">
Crust preparation</span></h3>
<span itemprop="recipeInstructions">
In
a medium sized bowl, combine graham cracker crumbs, ginger snap crumbs,
sugar, and butter; mix well. Press crust into a spring form pan. Press
the crust about halfway up the side of the spring form pan. Refrigerate
crust while you continue to prepare the cheesecake.<br />
<h3>
Filling preparation</h3>
Allow
extra time for mixing up this filling. Remove the pure pumpkin puree
from the can and place in a couple of large paper towels. Wrap the
pumpkin puree with the paper towels; this will soak up the excess water
in the pumpkin puree. Continue to remove excess water from the pumpkin
puree for about 60 minutes before making cheesecake mixture. Bring the
remaining ingredients for the filling to room temperature while the
pumpkin puree is being drained. With a mixer, beat cream cheese until
smooth; add eggs one at a time and then combine all ingredients for the
filling in a mixer. Blend until very smooth. For best results, allow all
ingredients to reach room temperature before mixing the filling. Remove
crust from refrigerator, and pour in filling.<br />
Bake cheesecake at
350 for 30 minutes and then reduce temperature to 325 degrees for an
additional 30 minutes. When you remove the cheesecake, it should be
slightly jiggly in the center.The cheesecake will set up nicely as it
cools.<br />
<h3>
Sour Cream Layer</h3>
When you remove the
cheesecake from the oven, set aside and prepare the seasoned cream
cheese layer. In a small bowl, combine sour cream, sugar, and spices.
Blend well. Spread seasoned sour cream mixture over the baked cheesecake
evenly. Place the cheesecake back into the 325 degree oven for about 8
minutes, until the sour cream layer is set.<br />
<h3>
Whipped Cream</h3>
Allow
the cheesecake to cool. When the cheesecake is completely cool, you can
add the whipped cream. In a medium sized bowl, combine heavy whipping
cream, vanilla, and sugar; mix well with a blender or a stand mixer.
Whip the cream until it forms stiff peaks. Remove ring from the
spring-form pan and either pipe the whipped cream over the pumpkin
cheesecake or spread with a knife.<br />
When you are ready to serve the
Olive Garden Pumpkin Cheesecake, cut each slice, drizzle the top of the
cheesecake with caramel sauce, and then sprinkle over ginger snap
crumbs before serving.<br />
Additional notes about cheesecake making:<br />
I
personally do not use a water bath. I do have a clay baking stone in my
oven, and my cheesecakes come out very well. You may wish to use a
water bath when you prepare your cheesecake.<br />
Also, I would really
urge you to let your ingredients reach room temperature before blending
together the filling. This really makes a difference in getting a nice,
smooth filling.<br />
Update - I know some people felt like there were
nuts in the crust, so I wrote to the Olive Garden and here was their
response. †If you will note, they state there are no peanuts or nuts in
their recipes. So I am going to assume this meant no nuts in the crust
of this cheesecake as well.</span>Tanyahttp://www.blogger.com/profile/13065202210259074403noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-44229206262416926882012-01-22T19:52:00.000-08:002012-01-22T19:53:17.949-08:00Personal Portobello Pizzas<div class="separator" style="clear: both; text-align: center;">
I got this recipe from Parents magazine. Supposedly, mushrooms have lots of vitamin D and potassium. I'm sure they are much healthier than pizza crust. I'm not going to say it tastes like pizza crust. It's definitely different but we all really liked it.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcV0C-Zbrl8ogOhXoYedK9E2A8lmMqyLey8By4LpEEdeC1W-Nb__qDDIQld2Y87DYiXzAhT32j0CKnBubBoUOBtGoapwyT83qkHMxrbiBQk6LB9tglBppTMOKdMSaIbH30y_yvVvbT8xZ/s1600/IMG_5453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcV0C-Zbrl8ogOhXoYedK9E2A8lmMqyLey8By4LpEEdeC1W-Nb__qDDIQld2Y87DYiXzAhT32j0CKnBubBoUOBtGoapwyT83qkHMxrbiBQk6LB9tglBppTMOKdMSaIbH30y_yvVvbT8xZ/s320/IMG_5453.JPG" width="320" /></a></div>
<br />
4 large portobello mushroom caps, stems removed<br />
2 Tbs olive oil<br />
1 8-oz can tomato sauce<br />
1 clove garlic, minced<br />
1/4 tsp dried Italian seasoning (or just sprinkle some stuff on them)<br />
1/2 c shredded part-skim mozzarella cheese (I doubled the cheese)<br />
<br />
1. Preheat over to 400. Line a 15x10x1 in baking pan with foil; brush lightly with olive oil. Place mushroom caps stem side down in prepared pan. Brush caps with remaining oil. Bake for about 10 min.<br />
2. Meanwhile, in a small bowl stir together tomato sauce, garlic, and seasonings. Drain off liquid from mushrooms. Turn mushrooms stem side up. Spoon sauce into mushroom caps. Sprinkle with mozzarella cheese. Bake for 10 minutes.<br />
<br />
My grandmother has made these with meat and spinach added too.Noellehttp://www.blogger.com/profile/08629926894648284874noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-82230772303147814672012-01-03T10:04:00.001-08:002012-01-03T10:06:29.894-08:00Doughnuts (from Deceptively Delicious Cookbook)1/2 cup firmly packed brown sugar<br />1/2 cup canned pumpkin<br />1/2 cup sweet potato puree<br />1/2 cup milk or lowfat buttermilk<br />1 large egg white<br />1 tblsp.trans-fat-free soft tub margarine spread, melted (I use butter)<br />1 tsp. pure vanilla extract<br />1 cup all-purpose flour, or whole wheat pastry flour<br />1 tsp. baking soda<br />1/2 tsp. baking powder<br />1/2 tsp. cinnamon or pumpkin pie spice<br />1/4 cup confectioner's sugar<br /><br />Preheat oven to 350 degrees. Coat a doughnut mold or 12 mini-muffin tin with cooking spray.<br />In a large bowl, beat together the sugar, pumpkin and sweet potato purees, milk, egg white, margarine,<br />and vanilla. Add the flour, baking soda, baking powder, and spice, and mix until completely incorporated.<br />Pour the batter into a gallon-sized plastic bag and cut the bottom tip off of one side of the bag. Squeeze<br />the batter through, into the doughnut mold. Bake until the tops are lightly browned and a toothpick comes<br />out clean when inserted, 20-25 minutes. Turn the doughnuts out onto a rack to cool. When cool, dust<br />with confectioner's sugar.<br /><br />Store in an airtight container at room temp. for up to 2 days, or freeze for up to 1 month.<br /><br />*** These are low in sugar and have veggies in it, so a healthy snack for your kids! If they in fact look like doughnuts your kids will be fooled;)Tanyahttp://www.blogger.com/profile/13065202210259074403noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-87521877862849600622011-12-23T19:17:00.000-08:002011-12-23T19:18:37.615-08:00Chocolate dipped cappuccino caramelsA friend of mine made these delicious caramels last time we were in Auburn. They are so yummy! The recipe is tweaked from a Better Homes and Garden cookbook.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UUUr8EN3lSlNtIU6UreFyLyrjD8Tn7eeVB3Q5FVUb_RJkwcvs4IJ9eI6zHkXA7Yrf79s4oxqbHK_qgs75gSNTMzm16EOFYdpAk9CDrkGBTTGtCafKPK1IPgvoKd3e2wYVStnLGPDXuY5/s1600/IMG_5319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UUUr8EN3lSlNtIU6UreFyLyrjD8Tn7eeVB3Q5FVUb_RJkwcvs4IJ9eI6zHkXA7Yrf79s4oxqbHK_qgs75gSNTMzm16EOFYdpAk9CDrkGBTTGtCafKPK1IPgvoKd3e2wYVStnLGPDXuY5/s320/IMG_5319.JPG" width="320" /></a></div>
<br />
1 C butter<br />
1 16-oz. pkg brown sugar (2 1/4 C)<br />
1 14-oz. can sweetened condensed milk<br />
1 C light corn syrup<br />
3 Tbsp. instant coffee<br />
1 C chopped walnuts<br />
1 tsp. vanilla<br />
1/2-1 tsp. finely shredded orange peel (I omit this)<br />
dark chocolate chips<br />
<br />
Line an 8x8x2 in or 9x9x2 in baking pan with foil (the nonstick kind works best). Butter the foil; set aside.<br />
In heavy 3-qt saucepan melt butter over low heat. Stir in brown sugar, sweetened condensed milk, corn syrup, and coffee.<br />
Cook over medium heat, stirring constantly, until candy thermometer reaches 248 degrees or candy reaches *firm ball stage. The mixture should boil at moderate, steady rate over the entire surface. Reaching firm ball stage should take 15-20 min.<br />
Remove saucepan from heat. Immediately stir in walnuts, vanilla, and orange peel. Quickly pour caramel into foil lines baking dish. Allow to cool thoroughly. I put mine in the fridge for a while.<br />
When caramel is firm, cut caramels into bite size squares. Makes about 3 pounds...60-80 pieces depending on how big you cut them.<br />
I melt dark chocolate chips and dip the caramels. It is easiest to use two skewers to hold the candy so that you don't leave finger marks. A touch of sea salt on top adds a yummy salty taste to all this sweetness.<br />
<br />
*To test firm ball stage: drop a few drops of caramel mixture into cold water. Shape the drops of caramel into a ball. When the caramel is removed from water, it will be firm enough to hold its shape, but should quickly flatten at room temperature.<br />
<br />
Wrap and store the caramels for up to 3 weeks in a cool, dry place or up to 9 months in the freezer. These make great gifts!<br />
<br />Noellehttp://www.blogger.com/profile/08629926894648284874noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-18061628174621386742011-11-14T17:54:00.000-08:002011-11-14T17:54:20.870-08:00Baja Style Fish TacosThese have been added to our list of "regulars". In fact Morgandy asked me tonight when we were having them again. They are yummy. This recipe has been adapted from <i>The America's Test Kitchen Healthy Family Cookbook.</i><br />
<br />
Baja Style Fish Tacos:<br />
<br />
Serves 4<br />
<br />
Ingredients:<br />
<br />
4 cups shredded green cabbage (I buy the pre-shedded kind)<br />
5 Tbsp minced fresh clantro<br />
3 scallions sliced thin<br />
2 Tbsp cider vinegar<br />
4 tsp olive oil<br />
Salt & Pepper<br />
3/4 cup light mayonnaise<br />
1 Tbsp fresh lime juice<br />
2 tsp minced canned chipotle chili in adobo sauce<br />
1 garlic clove, minced<br />
2 tsp chili powder<br />
1/2 tsp groun coriander<br />
1/4 tsp ground cumin<br />
4 tilapia fillets (the ones I get are about 8 oz each)<br />
12 (6 inch) corn tortillas<br />
Lime wedges (for serving)<br />
<br />
1. Preheat oven to 350 degrees.<br />
<br />
2. Toss the cabbage, 1/4 cup cilantro, scallions, vinegar, 1 tsp of the oil and 1/4 tsp salt in a bowl. In a separate bowl, combine the remaining tablespoon cilantro, mayonnaise, lime juice, chipotles, and garlic and season with salt and pepper to taste, Set both aside for serving.<br />
<br />
3. Combine the chili powder, coriander, cumin and 1/8 teaspoon salt in a bowl. Pat the fish dry with paper towels, brush with the remaining tablespoon oil, and rub evenly with the spice mixture. Place fish in a 9x13 pan and cover tightly with aluminum foil. Bake in pre-heated oven for 15 minutes until the fish flakes easily with a fork.<br />
<br />
4. While the fish is baking heat a griddle or pan on high heat and heat up the corn tortillas one at a time (about 20 seconds on each side) until they begin to brown. Alternatively you can place them between wet paper towels and microwave them for a minute or two until they are soft and pliable. Wrap the warm tortillas in a kitchen towel or aluminum foil to keep them warm.<br />
<br />
5. When fish is done cut fillets into 3 equal pieces. Smear each tortilla with some of the mayo mixture and top with some of the cabbage slaw and a piece of fish. Serve with the lime wedges. <br />
<br />
According to the original recipe you use mahi-mahi and can substitute halibut, swordfish, or red snapper. It also calls for the fish and tortillas to be grilled. If you grill the fish it takes 10-14 minutes over high heat, turning once. It also suggests serving the tacos with grilled corn on the cob and hot sauce. We usually have it with black beans.<br />
<br />
These tacos are really, really good. They are totally worth the time and effort. And if there are leftovers the actually re-heat fairly well.myrahttp://www.blogger.com/profile/18212456657148767722noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-22636436952826882552011-08-03T17:41:00.000-07:002011-08-03T17:48:48.609-07:00Creamy pesto pasta1 lb. uncooked noodles (I prefer Rotini noodles)<br />1 lb. boneless, skinless chicken breasts, cubed<br />1 onion, chopped<br />3 garlic cloves, minced<br />1/4 cup white cooking wine<br />1 cup whipping cream<br />1/4 cup shredded parmesan cheese<br />1 8 oz. jar of pesto<br />2 tblsp. olive oil<br />salt and pepper to taste<br /><br />In a saucepan, heat 2 tblsp. olive oil and then add chopped onions, minced garlic and cubed chicken breasts. Saute it until chicken is done. Add the jar of pesto and white cooking wine. Stir and let cook for five minutes to cook out the alcohol. Turn off heat and set aside. Cook pasta. Drain water from pasta and add pasta immediately to pesto sauce. Turn on the heat and stir. Add the parmesan cheese and whipping cream. Salt and pepper to taste. Stir until creamy. Serve immediately! This is a family staple in our house!Tanyahttp://www.blogger.com/profile/13065202210259074403noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-8808384507601653112011-07-17T15:43:00.000-07:002011-07-17T15:43:59.388-07:00The America's Test Kitchen Healthy Family Cookbook ReviewWe all have a "go to" cookbook. One we use all the time. One we know that no matter what we make it will a) work and b) be delicious. <br />
<br />
This is my current "go to" book for cooking:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6uuG-X9Vh3GiqBubR3SxpLFgL2R9JnZAcDkzBHEGEiCJzdRB_01UwllESwcj-UyOG6b7M06v7LqPGJ0Uy3RVdjvDI9ci_8_OcDDMPW_ciPf-HsSGXZ9oYJQQCkEcP8RlXcBlo90T_jthT/s1600/51vV%252BIMcTGL._SL500_AA300_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6uuG-X9Vh3GiqBubR3SxpLFgL2R9JnZAcDkzBHEGEiCJzdRB_01UwllESwcj-UyOG6b7M06v7LqPGJ0Uy3RVdjvDI9ci_8_OcDDMPW_ciPf-HsSGXZ9oYJQQCkEcP8RlXcBlo90T_jthT/s1600/51vV%252BIMcTGL._SL500_AA300_.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My sister introduced me to <a href="http://www.americastestkitchen.com/">The America's Test Kitchen</a> years ago. If you haven't heard of the series on PBS you should check it out. It's great; entertaining, informative and educational. She recently bought this book and then made several recipes from it for us when she was here visiting. My mom bought it and bought one for me. I've been cooking out of it several times a week for a month. So far everything I've made from it has been good. Really good. And don't let the "Healthy" part throw you. The recipes don't sacrifice taste for health. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You may have seen my sister and I messaging page numbers on Facebook of what we've tried and liked. I guess we have been raving so much about it we've already peaked the interest of my aunt and cousin because they just ordered it, too. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Just like the show this book is filled with tips and tricks and reasoning behind the cooking methods. It's tabbed dividers make it easy to find what you are looking for and the photos are super helpful.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The one downside to a lot of these recipes is that they involve a lot of chopping and if you have kids at home like I do it may mean you spend nap-time doing food prep. The end result is worth it to me but I did think it's worth mentioning. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here are some of my favorite's so far:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">* Southwestern Black Bean Salad (I could eat this every.single.day.)</div><div class="separator" style="clear: both; text-align: left;">* Vegetable Enchiladas (supposedly my sister made these for a "meat-eating" friend and they said they wouldn't have known there wasn't meat in it if they hadn't been told)</div><div class="separator" style="clear: both; text-align: left;">*North African Style Chick Pea Salad</div><div class="separator" style="clear: both; text-align: left;">*Baja Grilled Fish Tacos</div><div class="separator" style="clear: both; text-align: left;">*Pasta with Roasted Cherry Tomatoes and Basil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I originally titled this post: The Next Cookbook You Should Add To Your Collection. I would recommend it to anyone. You can get it <a href="http://www.amazon.com/Americas-Kitchen-Healthy-Family-Cookbook/dp/1933615567/ref=sr_1_1?ie=UTF8&qid=1310941258&sr=8-1">here</a>. If you do buy it I'd love to know what your favorite recipes are. You can post here or message me a page number on Facebook :).</div>myrahttp://www.blogger.com/profile/18212456657148767722noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-79443926273087898732011-06-20T12:22:00.000-07:002011-06-20T12:23:57.454-07:00The Best Carrot Cake Ever!!!!2 cups unbleached all-purpose flour<br />2 cups granulated sugar<br />2 teaspoons baking soda<br />2 teaspoons baking powder<br />2 teaspoons ground cinnamon<br />4 large eggs, lightly beaten<br />1 1/2 cups vegetable oil<br />3 cups grated peeled carrots (about 10 carrots)<br />one 8oz. can crushed pineapple, drained (I omit this ingredient)<br />1/2 cup pecans, chopped<br /><br />Icing<br />1/2 cup (1 stick) unsalted butter at room temperature<br />8 oz. cream cheese at room temperature<br />2 teaspoons vanilla extract<br />one 16oz. box confectioners' sugar, sifted<br /><br />Preparation<br />1) Preheat oven to 350 degrees F. Grease and flour three 8-inch round cake pans.<br />2) To make the cake, sift the flour, sugar, baking soda, baking powder, and cinnamon into a large bowl. Add the eggs and vegetable oil and stir until well blended. Fold in the grated carrots, pineapple, and pecans and stir until the mixture in thoroughly blended.<br />3) Pour one-third of the batter into each of the prepared pans. Bake in the oven for 30 minutes, or until the edges have pulled away slightly from the pan and a toothpick inserted in the center comes out clean.<br />4) Let the cakes cool in the pans for 15 minutes. Remove the cakes from the pans and let cool completely on wire racks.<br />5) To make the icing, place the butter and cream cheese in a large bowl. Using an electric mixer set at medium speed, cream the butter and cream cheese until light and fluffy. Add the vanilla. Reduce the speed to low and gradually beat in the confectioners' sugar until smooth.<br />6) Place a cake layer on a serving plate and frost the top. Repeat this procedure with the second and third layers. Finish by icing the sides of the cake. Cut into wedges and serve.<br /><br />Makes one 8-inch layer cake. Serves 8-10.Tanyahttp://www.blogger.com/profile/13065202210259074403noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-43501605304418756152011-06-16T07:29:00.000-07:002011-06-16T07:29:19.681-07:00Sesame Noodles<span class="Apple-style-span" style="font-size: x-small;">adapted from Good Housekeeping.com (click the title to go to the original link)</span><br />
<br />
This is becoming one of our "regular" meals. It's very easy and yummy. If you *must* you could add some shrimp or even chicken. I serve this with gyoza (Chinese dumplings) alongside.<br />
<br />
I've halved the original recipe because it makes a lot. I also limit the spicy-ness for my kiddos. <br />
You can make the sauce earlier in the day to save some time.<br />
<br />
Ingredients:<br />
<br />
- salt<br />
- 8 oz. spaghetti (whole wheat, regular or even rice noodles)<br />
- 1/2 cup orange juice<br />
- 1/8 cup rice vinegar<br />
- 1/8 low-sodium soy sauce<br />
- 1/8 cup creamy peanut butter<br />
- 1/2 Tbsp Asian sesame oil<br />
- 1/2 Tbsp grated fresh ginger<br />
- 1 tsp sugar<br />
- pinch crushed red pepper (or more if you like it spicier)<br />
- 2 cups carrots cut into match sticks (save yourself some time and buy the packaged kind)<br />
- 2 small cucumbers (I used Persian cucumbers) cut into matchsticks<br />
- 2 green onions thinly sliced<br />
- 1 Tbsp sesame seeds toasted (optional)<br />
- 1 Tbsp chopped fresh cilantro (optional)<br />
<br />
<br />
<div id="rfd_recipecontent" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="header" style="margin-bottom: 10px; margin-left: 10px; margin-right: 0px; margin-top: 10px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></div><ol class="directions instructions" style="font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 30px; padding-right: 0px; padding-top: 0px;"><li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 16px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat large pot of salted water to boiling over high heat. Add pasta and cook as label directs.</span></span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 16px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, in medium bowl, with wire whisk or fork, mix orange juice, vinegar, soy sauce, peanut butter, oil, ginger, sugar, and crushed red pepper until blended; set sauce aside.</span></span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 16px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place carrots in colander; drain pasta over carrots. In large serving bowl, toss pasta mixture, cucumbers, and sliced green onions with sauce in bowl. If you like, sprinkle pasta with sesame seeds. Garnish with green onions and cilantro.</span></span></li>
</ol></div>myrahttp://www.blogger.com/profile/18212456657148767722noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-60318499174677212952011-05-17T07:36:00.000-07:002011-05-21T09:18:38.349-07:00Lemon Fish Packets *UpdatedMy sister<a href="http://lanamcbanana.blogspot.com/"> Lana</a> gave me this recipe. It's super easy and very yummy. I was really surprised at how the lemons softened and mellowed as they cooked.<br />
<br />
* I made this during the week and realized I should update it.<br />
<br />
1 lb fish (I used tilapia)<br />
1 lemon thinly sliced<br />
1 small onion thinly sliced<br />
Extra Virgin Olive Oil<br />
Aluminum Foil<br />
<br />
Preheat oven to 425 degrees. Slice fish into serving portions. Spread out a larger piece of foil and place fish on it. Salt and pepper fish then place sliced lemon and onion on top. Drizzle with olive oil and wrap foil around to make a packet. Bake for 15 - 20 minutes until fish flakes easily with fork.myrahttp://www.blogger.com/profile/18212456657148767722noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-81989183177876205562011-05-17T07:30:00.000-07:002011-05-17T07:37:54.514-07:00A call for Mediterranean RecipesOur family has recently switched to a Mediterranean diet. That means no red meat, very little white meat, some fish, eggs, lots of fruits, veggies and no dairy. (Well, the kids and I are doing some dairy).<br />
<br />
We've made this switch for mostly dietary reasons but also because meat is expensive. It's been a bit of a challenge coming up with new things to cook that fit that category but it's getting easier and I've found some yummy recipes along the way. Also I've lost some weight so that has been a great incentive to keep it up.<br />
<br />
If you have any recipes that fit this category I'd love to hear them. And I'll be sharing some of what I've found that we've liked too.myrahttp://www.blogger.com/profile/18212456657148767722noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-18733074696086891272011-05-11T12:44:00.001-07:002011-05-11T12:45:26.905-07:00Wonton Chicken Salad1 head of iceberg lettuce<br />1/2 lb. wonton wrappers (any brand is fine and you can buy these at a regular grocery store, often in the frozen section)<br />3 chicken breasts, cooked in water and shredded<br />4 green onions, chopped<br />2 tblsp. sesame seeds<br />1 tblsp. sugar<br />1 can chopped water chestnuts, cut into tiny pieces<br />1 tsp. salt<br />1/2 tsp. black pepper<br />1/4 cup canola oil<br />3 tblsp. white vinegar<br />2 tblsp. sesame oil<br /><br />Wash and chop lettuce. Dry really well. Boil chicken breasts in water and shredded into small pieces. Fry wonton wrappers<br />in medium-heat oil on stove top until lightly browned. Set aside for later. I usually set them aside on a plate lined with a paper<br />towel to soak up excess oil. Don't get the oil too hot though or they will burn quickly. Mix all remaining ingredients and pour<br />over chicken and marinate at least 3 hours in fridge. When ready to serve, pour chicken mixture over lettuce and crumble<br />friend wonton wrappers and toss to coat. Serve immediately because it gets soggy fast! Yummy.....<br /><br />This is a family favorite, and while it takes some time to prepare it, it is so worth it!Tanyahttp://www.blogger.com/profile/13065202210259074403noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-90489975591107525182011-04-01T15:53:00.000-07:002011-04-01T15:53:34.250-07:00Mongolian BeefMatt's actual name for this is "Hoo Dang! That's good!"<br />
<br />
We've had this, we've shared it with friends, and it is always good! I add steamed broccoli and stir it up together. Yum!<br />
<br />
Ingredients:<br />
2 teaspoons vegetable oil<br />
1 tablespoon finely chopped<br />
garlic<br />
1/2 teaspoon grated fresh<br />
ginger root<br />
1/2 cup soy sauce<br />
1/2 cup water<br />
2/3 cup dark brown sugar<br />
1 pound beef flank steak,<br />
sliced 1/4 inch thick on the<br />
diagonal<br />
1/4 cup cornstarch<br />
1 cup vegetable oil for frying<br />
2 bunches green onions, cut in<br />
2-inch lengths<br />
<br />
Directions:<br />
1.Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.<br />
<br />
2.Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.<br />
<br />
3.Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).<br />
<br />
4.Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.<br />
<br />
5.Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.Brianahttp://www.blogger.com/profile/06082925249389424811noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-78862297725686521742011-01-22T19:00:00.000-08:002011-01-22T20:09:30.953-08:00Green Chili Mac N Cheese Casserole1 1/2 lbs uncooked ground beef<div>3 cloves garlic, minced (or garlic powder if you're in a hurry)</div><div>1/2 sweet onion, chopped</div><div>1 jar <a href="http://www.amazon.com/Cookwell-Company-Natural-Two-step-Ounces/dp/B00142B4JE">Texas Two-Step Tomatillo & Green Chili Stew Mix</a> (this comes in a big glass jar in a special section at my HEB where they have their cooking connection class in the middle of the store, but you can probably find it in the jar chili section too. It costs about $8 or $9 at HEB, but it's worth it!)</div><div>16 ounces elbow macaroni, penne, or farfalle pasta</div><div>1 pound Velveeta, cubed</div><div>1/2 cup milk or heavy cream (I use 2%)</div><div>1 cup shredded Colby Jack cheese</div><div><br /></div><div>1. Heat oven to 350.</div><div>2. Cook macaroni according to package directions in large pot.</div><div>3. Meanwhile, cook ground beef, garlic, and onions in a large skillet over medium-high heat.</div><div>4. Drain macaroni in colander and use that pot to melt together the velveeta, milk, and green chili mix.</div><div>5. Once the velveeta is melted, mix that with the macaroni and ground beef either in that pot and then transfer to a 9x13 baking dish or mix it all together in the baking dish.</div><div>6. Top with shredded cheese and bake about 15 minutes or until hot and bubbly.</div><div><br /></div><div>I know that the chili mix seems expensive, but this dish goes a LONG way. It easily made 8 adult servings plus several kid servings tonight. It's also excellent for leftover lunches and freezes well as leftovers. Enjoy!</div>Kim P.http://www.blogger.com/profile/02846241496160141528noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-55189085408528331232011-01-18T18:09:00.000-08:002011-08-10T08:12:13.463-07:00Burger de Ville SaladRight down the street from us in Montreal was the best burger place called Burger de Ville. It was so good we ate there usually once a week. It opened a little over a year ago and within the 6 months was so popular there was always a line. We started just ordering take out so we could avoid the line. While their burgers were great, they also made a great salad. I started making it myself when we wanted to have it with something other than burgers. I also made a few changes to make it my own. <br />
<br />
Here's my take on the BdV Salad:<br />
<br />
Spring mix salad<br />
Dried Cranberries<br />
Red onions sliced<br />
Pecan halves<br />
4 oz goat cheese<br />
<br />
Balsamic vinaigrette:<br />
1/4 balsamic vinaigrette<br />
3/4 EVOO<br />
2 TBSP brown sugar<br />
1 TBSP Dijon mustard<br />
1 clove garlic minced<br />
Salt<br />
Pepper<br />
Whisk all ingredients together in a small bowl. <br />
<br />
Place salad greens in bowl, top with cranberries, pecans, red onions and toss. Crumble goat cheese on top. Serve with Balsamic Vinaigrette dressing.myrahttp://www.blogger.com/profile/18212456657148767722noreply@blogger.com1tag:blogger.com,1999:blog-4030819054937870810.post-70862461335607679152010-12-12T06:01:00.000-08:002010-12-12T06:01:27.539-08:00Cookie SuccessI went to my first ever cookie exchange this week. (It was fabulous and terrible. I got 6 dozen cookies and the taunt me every time I pass by and I have hardly any will power against cookies). I made Sugar Coated Chocolate Cookies (I'll post the recipe soon). Cookies and I have a bit of a turbulent relationship. We don't always get along. However I came across a couple of helpful hints this week and thought I'd share.<br />
<br />
- Use parchment paper. You don't have to spray it with any non-stick spray and you can reuse it. My cookies came off perfectly every time. And it helps cookies not spread so much and keep their shape so they look prettier.<br />
<br />
- If you're using metal pans run cool water on the back side of them between batches to cool them down. It will keep your cookies from cooking right as you put the dough on the pan. This works very quickly, I think it took maybe 30 seconds. If you are concerned about wasting water for this I think you could put some cool water in your sink and set the pans on top and it might work just as well. <br />
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Any body else have any good cookie tips?myrahttp://www.blogger.com/profile/18212456657148767722noreply@blogger.com3tag:blogger.com,1999:blog-4030819054937870810.post-77299488586219878412010-11-24T19:08:00.000-08:002010-11-24T19:11:57.300-08:00Pumpkin Layer CheesecakeThis is one from Allrecipes that I have made for a few Thanksgivings now. I make this exactly as written, and it's delicious!!<br /><br />Ingredients<br /><br /> * 2 (8 ounce) packages cream cheese, softened<br /> * 1/2 cup white sugar<br /> * 1/2 teaspoon vanilla extract<br /> * 2 eggs<br /> * 1/2 cup pumpkin puree<br /> * 1/2 teaspoon ground cinnamon<br /> * 1/8 teaspoon ground cloves<br /> * 1/8 teaspoon ground nutmeg<br /> * 1 (9 inch) prepared graham cracker crust<br /><br />Directions<br />1. Preheat oven to 350 degrees F (175 degrees C.)<br /> <br />2. In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.<br /> <br />3. Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.<br /> <br />4. Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.Brianahttp://www.blogger.com/profile/06082925249389424811noreply@blogger.com0tag:blogger.com,1999:blog-4030819054937870810.post-39063288111524509592010-11-24T18:58:00.000-08:002010-11-24T19:08:33.810-08:00MY PIEI have officially changed this recipe SO MUCH, that this is now My Pie. :) It's a pecan pie with Kahlua and dark chocolate in it. I could die, I love this pie so much!<br /><br />1/2c white sugar<br />1/2c brown sugar<br />1c light corn syrup<br />1/2c butter(1 stick)<br /><br />4 eggs<br />1/4c Kahlua<br />1t vanilla<br />1/4t salt<br />1c chopped pecans<br /><br />2 frozen pie shells(I buy them in the freezer aisle, or you could go with one deep dish)<br />6oz dark chocolate chips<br /><br />1. Preheat your oven to 325<br /><br />2. In a saucepan, combine sugars, corn syrup, and butter. Heat over medium heat, until butter is melted and sugars are dissolved. Set aside to cool a bit.<br /><br />3. In a large bowl, beat four eggs. Whisk in the Kahlua, vanilla, and salt. Slowly pour in the sugar mixture, whisking constantly. Fold in pecans.<br /><br />4. Spread the dark chocolate chips in the bottom of the pie shell(s). Pour mixture evenly into the pie shell(s).<br /><br />5. Place pie(s) on a baking sheet(in case of spillover), and place in oven. Bake for 50-55 minutes, or until set and crust is golden.<br /><br />6. The hardest part. Let it cool and set. I make this the night before and hae a really hard time not eating that night! :)<br /><br />I hope you all love it! I am making two right now.Brianahttp://www.blogger.com/profile/06082925249389424811noreply@blogger.com0