Saturday, February 9, 2008
chocolate covered strawberries
16 oz bag milk chocolate chips
2 Tbsp vegetable shortening
1 lb strawberries*
Melt chocolate chips and shortening in a double broiler until smooth. Dip strawberries. Cool in refrigerator or freezer until ready to serve. Yum-O!
*Make sure the strawberries are dry for dipping!
Posted by Jordan
Friday, February 8, 2008
Homemade Graham Crackers
1 1/4 C whole wheat flour
3/4 C white flour
1/2 t salt
1 t soda
1/3 C brown sugar
Mix together. Cut in 1/3 C shortening or butter.
In separate container, warm 1/4 C honey. Add 4 T water. Add to shortening mixture and mix well. Squish into jellyroll pan. (At first you will think it won't fit, but it will!) Poke with fork. Bake 375 for 8 minutes. Great snack for kids! They think they are cookies, but not nearly as sugary!
From Laura Bernard
3/4 C white flour
1/2 t salt
1 t soda
1/3 C brown sugar
Mix together. Cut in 1/3 C shortening or butter.
In separate container, warm 1/4 C honey. Add 4 T water. Add to shortening mixture and mix well. Squish into jellyroll pan. (At first you will think it won't fit, but it will!) Poke with fork. Bake 375 for 8 minutes. Great snack for kids! They think they are cookies, but not nearly as sugary!
From Laura Bernard
Valentine's Day Breakfast!
So I am not going to post my pink/orange pie recipe, but I will post what I should have made! I know we have had these before, but they are Oh! So Good!
Cranberry Scones
2 ¼ C flour
½ C sugar
2 tsp baking powder
½ tsp salt
¼ C cold butter
1 C heavy cream
¾ C dried cranberries or Craisins
Cream and sugar
Preheat oven 425F. Combine and sift flour, sugar, baking powder and salt. Cut in cold butter. Gradually add heavy cream, mix together (hands work best), then add cranberries. Pat out to a circle 2 inches thick. Brush the top with cream and sprinkle with sugar. Cut into 8 pieces using a pizza cutter. Bake on greased cookie sheet for 15-18 minutes. Serve warm!
I feel so domestic when I make these!
-Natalie Jones
Cranberry Scones
2 ¼ C flour
½ C sugar
2 tsp baking powder
½ tsp salt
¼ C cold butter
1 C heavy cream
¾ C dried cranberries or Craisins
Cream and sugar
Preheat oven 425F. Combine and sift flour, sugar, baking powder and salt. Cut in cold butter. Gradually add heavy cream, mix together (hands work best), then add cranberries. Pat out to a circle 2 inches thick. Brush the top with cream and sprinkle with sugar. Cut into 8 pieces using a pizza cutter. Bake on greased cookie sheet for 15-18 minutes. Serve warm!
I feel so domestic when I make these!
-Natalie Jones
Chocolate Fudge Layer Cake
INGREDIENTS:
1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Cool Whip Whipped Topping
2 Tbsp. Sliced Almonds (optional, or strawberries, raspberries, etc.)
1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Cool Whip Whipped Topping
2 Tbsp. Sliced Almonds (optional, or strawberries, raspberries, etc.)
DIRECTIONS:
1. PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
2. Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
3. Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.
posted by: Ashley Rencher
Runner's Casseroles: "One Dish Wonders"
(Erin made her's for recipe club with rice, chicken, salsa, broccoli, and shredded cheese.)
A runner's casserole should have four standard components: a quality protein, a complex carbohydrate, vegetables, and a sauce. A topping is optional, but can add nutritional value. If you start with cooked ingredients, such as leftover cooked brown rice, the cooking time will be about 30 minutes at 350 degrees. Uncooked ingredients, such as pasta, will need more moisture (water or vegetable stock) and can take up to 90 minutes to bake. Use a glass baking dish spritzed with canola or olive oil cooking spray and cover with foil for all but the last few minutes of baking.
Create your own healthy casserole by picking one food from each category below (amounts are approximated for an eight-inch by 12-inch casserole dish).
Quality Protein
12 ounces canned salmon or tuna
2 cups cooked chicken, turkey, or lean cubed ham
1 pound ground and browned lean beef
4 soy burgers crumbled
Carb Choices
2 to 3 cups cooked wild or brown rice
2 to 3 cups cooked whole-grain pasta or mashed potatoes
1 tube polenta cut into 1/2-inch rounds
2 1/2 cups steamed sweet potatoes
Veggie Options
1 1/2 to 2 cups of precut, slightly thawed frozen:
broccoli
carrots
green beans
asparagus
stir-fry combination
okra
Sauces
1 10-ounce can of condensed, reduced-fat cream of mushroom, celery, broccoli, or potato soup
Stewed tomatoes
1 1/2 cups pasta sauce
1 1/2 cups salsa
Toppings
1/2 to 1 cup shredded cheddar cheese (reduced fat), part-skim mozzarella, or Parmesan
1/3 cup wheat germ or chopped nuts
1/2 cup whole-wheat seasoned bread crumbs
A runner's casserole should have four standard components: a quality protein, a complex carbohydrate, vegetables, and a sauce. A topping is optional, but can add nutritional value. If you start with cooked ingredients, such as leftover cooked brown rice, the cooking time will be about 30 minutes at 350 degrees. Uncooked ingredients, such as pasta, will need more moisture (water or vegetable stock) and can take up to 90 minutes to bake. Use a glass baking dish spritzed with canola or olive oil cooking spray and cover with foil for all but the last few minutes of baking.
Create your own healthy casserole by picking one food from each category below (amounts are approximated for an eight-inch by 12-inch casserole dish).
Quality Protein
12 ounces canned salmon or tuna
2 cups cooked chicken, turkey, or lean cubed ham
1 pound ground and browned lean beef
4 soy burgers crumbled
Carb Choices
2 to 3 cups cooked wild or brown rice
2 to 3 cups cooked whole-grain pasta or mashed potatoes
1 tube polenta cut into 1/2-inch rounds
2 1/2 cups steamed sweet potatoes
Veggie Options
1 1/2 to 2 cups of precut, slightly thawed frozen:
broccoli
carrots
green beans
asparagus
stir-fry combination
okra
Sauces
1 10-ounce can of condensed, reduced-fat cream of mushroom, celery, broccoli, or potato soup
Stewed tomatoes
1 1/2 cups pasta sauce
1 1/2 cups salsa
Toppings
1/2 to 1 cup shredded cheddar cheese (reduced fat), part-skim mozzarella, or Parmesan
1/3 cup wheat germ or chopped nuts
1/2 cup whole-wheat seasoned bread crumbs
Tuesday, December 4, 2007
Sara's Holiday Only Mashed Potatoes
Here are the mashed potatoes that I should have posted awhile ago--sorry!!
5 lbs red potatoes
1 cup heavy whipping cream
1/2 cup (one square) butter
salt and pepper to taste
Boil red potatoes with skins on for 25 minutes or until tender. Drain water. Add butter and mash either with a potato masher or a mixer. add heavy cream and whip until desired consistency. Season as desired with salt and pepper.
Sara P.
5 lbs red potatoes
1 cup heavy whipping cream
1/2 cup (one square) butter
salt and pepper to taste
Boil red potatoes with skins on for 25 minutes or until tender. Drain water. Add butter and mash either with a potato masher or a mixer. add heavy cream and whip until desired consistency. Season as desired with salt and pepper.
Sara P.
Subscribe to:
Posts (Atom)