PEPPY PARMESAN PASTA (Taste of Home pg. 173)
We liked easy, easy, easy. Only took about 15 minutes to make. Could easily double to make more, but it was just the right amount for us.
8 ounces angel hair pasta
1 large tomato, chopped
1 pkg (3 ounces) sliced pepperoni
1 can (2 1/4 ounces) sliced olives, drained
1/4 c grated Parmesan cheese
3 tablespoons olive oil
1/2 tsp salt or salt-free seasoning blend, optional
1/4 tsp garlic powder
Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, Parmesan cheese, oil, salt and garlic powder. Drain pasta; add to tomato mixture and toss to coat. Yield: 4 servings.
SPRING PASTA STIR-FRY (The Pampered Chef ALL THE BEST pg.57)
One of my all time favorite dishes. Takes a while to prepare, but I think it is worth it.
1 pkg (12 ounces) uncooked fettuccini noddles (I like spinach the best)
1 lg carrot, peeled and cut into julienne strips
1 small yellow summer squash, cut into julienne strips
1 small zucchini, cut into julienne strips
3 plum tomatoes, seeded and cut into strips
2 tablespoons olive oil, divided
2 garlic cloves, pressed
1/4 tsp salt, divided
1/4 cup snipped fresh basil leaves (I don't think I have ever used fresh, just what I have on hand)
1/4 tsp black pepper
1 ounce shaved fresh Parmesan cheese
Cook pasta according to package directions and keep warm once cooked. While pasta is cooking, prepare all the vegetables. Heat skillet over medium heat. Add 1 TBL of the oil and garlic and stir 2-3 minutes or until garlic is softened and begins to brown. Add veggies and 1/4 tsp of the salt; stir-fry 1-2 mintues or until vegetables are crisp-tender. Add remaining oil and salt. To the pasta, add basil and pepper; toss gently. To serve, spoon pasta into serving bowl; top with vegetable mixture. Sprinkle with Parmesan cheese and serve immediately.
PASTA & CHICKEN
McCleve Cookbook (2nd edition) pg. 79
Scott says he doesn't remember this meal - would be a good one to have soon. Yum! I love this meal.
Friday, August 29, 2008
QUINOA
HOW TO COOK:
Bring 2 cups water to boil
Add 1 cup Quinoa (bought in bulk section at WinCo)
Cook on medium heat for 15 minutes (not covered)
Remove from heat and fluff with a fork
Cover and let stand for 5 minutes
FOR BREAKFAST:
bring 2 cups to a boil
add 1 cup Quinoa
boil again
reduce to low simmer
cover for 15 min
stir in 3T brown sugar and cinnamon
cook covered about 8 min
A really chewy experience :-)
Jackson really liked it. Jackson put soy sauce on it - Scott and I used Hot Chili sauce. It was good.
The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a childs protein needs for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts a low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Quinoa would be a worthy addition to anyone's diet, supplying variety as well as good nutrition. The seed is also excellent feed for birds and poultry and the plant itself is good forage for cattle.
Cooked quinoa is excellent in hot casseroles and soups, stews, in stir-fries, or cold in salads. The seeds cook very quickly, in only 15 minutes. Uncooked seeds may be added to soups and stews as you would barley or rice and quinoa is often substituted for rice in rice dishes. Dry roasting quinoa in a pan or in the oven, before cooking will give a toasted flavor, and it can be cooked in fruit juice to add character to the flavor for use as a breakfast cereal or in desserts. Cold salads consisting of quinoa and chopped vegetables or cooked beans make a quick, easy, and nutritious dish.
Bring 2 cups water to boil
Add 1 cup Quinoa (bought in bulk section at WinCo)
Cook on medium heat for 15 minutes (not covered)
Remove from heat and fluff with a fork
Cover and let stand for 5 minutes
FOR BREAKFAST:
bring 2 cups to a boil
add 1 cup Quinoa
boil again
reduce to low simmer
cover for 15 min
stir in 3T brown sugar and cinnamon
cook covered about 8 min
A really chewy experience :-)
Jackson really liked it. Jackson put soy sauce on it - Scott and I used Hot Chili sauce. It was good.
The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a childs protein needs for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts a low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Quinoa would be a worthy addition to anyone's diet, supplying variety as well as good nutrition. The seed is also excellent feed for birds and poultry and the plant itself is good forage for cattle.
Cooked quinoa is excellent in hot casseroles and soups, stews, in stir-fries, or cold in salads. The seeds cook very quickly, in only 15 minutes. Uncooked seeds may be added to soups and stews as you would barley or rice and quinoa is often substituted for rice in rice dishes. Dry roasting quinoa in a pan or in the oven, before cooking will give a toasted flavor, and it can be cooked in fruit juice to add character to the flavor for use as a breakfast cereal or in desserts. Cold salads consisting of quinoa and chopped vegetables or cooked beans make a quick, easy, and nutritious dish.
Sunday, August 24, 2008
WOULD LIKE TO TRY - COOKBOOKS
THE PAMPERED CHEF - ALL THE BEST
Peachy Cheese Coffee Cake pg. 67 - can use apple pie filling instead of peach
Taffy Apple Pizza pg. 92
Mom's Apple Crisp pg. 99
Peachy Cheese Coffee Cake pg. 67 - can use apple pie filling instead of peach
Taffy Apple Pizza pg. 92
Mom's Apple Crisp pg. 99
TASTE OF HOME
Turkey Potato Pancakes pg. 109
BURRELL'S
Mississippi Mud Cake pg. 18
TAYLOR RELIEF SOCIETY
Jello Popcorn pg. 214
Cherry Pudding pg. 191
Favorite Jello pg. 25
Peaches 'n' Cream Salad pg. 31
Tropical Chicken Salad pg. 27
5TH WARD - BLUE
Creamy Mashed w/Squash pg. 42
MCCLEVE - 2ND EDITION
Creamy Cinnamon Rolls pg. 32
Green Chili Sour Cream Enchiladas pg. 85
FOOD NETWORK
Chocolate Covered Bacon w/nuts (chopped walnuts, almonds or pecans)
Friday, August 22, 2008
APPLES
APPLE NUT MUFFINS
McCleve Cookbook (2nd edition) pg. 21
We all really liked. Makes lots of muffins. Takes some time to make.
DUTCH APPLE CAKE
Taste of Home pg. 252
Start preparing 3 hours in advance. We thought it was okay - kinda plain. Tasted better the next day. The homemade cinnamon ice cream made it better. Went well together.
APPLE-HAM GRILLED CHEESE
Taste of Home pg. 64
Scott really likes, I am not a huge fan of grilled sandwiches with velveeta.
SPINACH APPLE SALAD
Taste of Home pg. 65
A fun salad to make - we liked.
APPLESAUCE JELLO
Taylor Relief Society pg. 30
Good, thick. We have tried both peach and cherry. Liked both. Good way to use applesauce.
APPLE PIE SPREAD
McCleve Cookbook (2nd edition) pg. 21
We all really liked. Makes lots of muffins. Takes some time to make.
DUTCH APPLE CAKE
Taste of Home pg. 252
Start preparing 3 hours in advance. We thought it was okay - kinda plain. Tasted better the next day. The homemade cinnamon ice cream made it better. Went well together.
APPLE-HAM GRILLED CHEESE
Taste of Home pg. 64
Scott really likes, I am not a huge fan of grilled sandwiches with velveeta.
SPINACH APPLE SALAD
Taste of Home pg. 65
A fun salad to make - we liked.
APPLESAUCE JELLO
Taylor Relief Society pg. 30
Good, thick. We have tried both peach and cherry. Liked both. Good way to use applesauce.
APPLE PIE SPREAD
found in the Friend - very easy to make and yummy. Next time I would cut the apples smaller.
4 cooking apples (anything except red delicious)
1/2 cup apple cider
1/2 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
Peel and core apples. Cut into 4 pieces (or smaller). Put apples in a glass dish and pour cider over them. Cover the dish with a lid. Microwave for 2 minutes. Stir. Put the lid back on and stir for 2 more minutes. Stir again and then cook for another 2 minutes.
Stir in all the other items. Put back into microwave and then don't cover the bowl. Cook on high for 10 minutes, stirring a few times. When the spread is thick, it is ready.
Can be stored in refrigerator for up to 2 weeks.
SWEET POTATO APPLE BAKE
Yummy! Easy to make. Made 1/2 of the recipe and put in round stoneware. A perfect side dish to pork or chicken.
6 medium tart apples, peeled and thinly sliced
2 medium sweet potatoes, peeled, halved and thinly sliced
1 cup quick-oats
1/2 cup packed brown sugar
1/4 tsp each of cinnamon, ginger and nutmeg
1/2 cup maple syrup
2 TBL butter or margarine, melted
In a greased shallow 2-1/2 qt. baking dish, combine the apples and sweet potatoes. Combine the remaining ingredients; sprinkle over apple/potato mixture. Cover and bake at 350 for 40 minutes. Uncover; bake 15-20 mintues longer or until apples and potatoes are tender.
APPALOOSA APPLESAUCE CAKE (Cowboy Cookbook pg. 210)
Very yummy! Make in angel food cake pan.
Would like to try:
TREASURE STATE APPLE CAKE W/CARAMEL SAUCE (Cowboy Cookbook pg. 210)
Yummy! Easy to make. Made 1/2 of the recipe and put in round stoneware. A perfect side dish to pork or chicken.
6 medium tart apples, peeled and thinly sliced
2 medium sweet potatoes, peeled, halved and thinly sliced
1 cup quick-oats
1/2 cup packed brown sugar
1/4 tsp each of cinnamon, ginger and nutmeg
1/2 cup maple syrup
2 TBL butter or margarine, melted
In a greased shallow 2-1/2 qt. baking dish, combine the apples and sweet potatoes. Combine the remaining ingredients; sprinkle over apple/potato mixture. Cover and bake at 350 for 40 minutes. Uncover; bake 15-20 mintues longer or until apples and potatoes are tender.
APPALOOSA APPLESAUCE CAKE (Cowboy Cookbook pg. 210)
Very yummy! Make in angel food cake pan.
Would like to try:
TREASURE STATE APPLE CAKE W/CARAMEL SAUCE (Cowboy Cookbook pg. 210)
Tuesday, August 19, 2008
CANNING APPLES
APPLESAUCE
(found this on-line)
Start by washing the apples thoroughly and cutting out any bad spots. If you cut the apples in half, you will find any rotten-centered ones that you should just throw away. Put a few cups of water in the bottom of a heavy stock pot and then fill the pot with little apples. Heat on medium heat, mashing the apples down as they soften. When the apples are really soft, ladle them into the apple mill that is sitting over a large bowl and start turning the wooden masher. The cooked sauce will ooze out of the sides of the mill into the bowl underneath (make sure not to splash, very hot). As the bowl fills up, empty into another bowl or replace it with another bowl. Mash the apples thoroughly and get as much sauce out of them as possible. Keep milling until all the apples in your stock pot are made into sauce.
Rinse the stock pot out and put all the milled applesauce back into it. Reheat the applesauce until it’s boiling. Add sugar to taste and cinnamon if you wish (added 1/4 c. + 1/8 c. sugar (added 3 tsp. of cinnamon). Now, ladle this sauce into clean canning jars and water bath them for:
Saw this on a blog for no sugar added applesauce - haven't tried yet:
http://www.melskitchencafe.com/slow-cooker-applesauce-no-sugar-added/
Pints - 15 minutes
Quarts 20 minutes
The skins and cores should not be put into a compost pile because they won’t compost after cooking for so long. I’ve heard that pigs like these leftover, but I don’t have pigs, so I really don’t have first-hand knowledge of that. This version of homemade applesauce is, admittedly, a little more time-consuming, but it still is just delicious. One of the nice advantages of cooking the apples in their skins is that often the red apples will produce pretty pink applesauce. Usually, large quantities of little windfall apples are very cheap and often free. Because of that, I’m usually willing to do the extra work that the apple mill method takes to process them.
CANNED APPLE PIE-FILLING
This makes 7 quarts of filling.
Ingredients:
4 1/2 cups white sugar
1 cup cornstarch
1 T + 1 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. salt
1/4 tsp. clove
1/4 tsp. all spice
10 cups water
3 T. lemon juice
6 pounds apples
(can add 2 drops yellow food coloring)
1. In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
4. Fill jars with hot syrup, and gently remove air bubbles with a plastic knife or handle of spatula or wooden spoon.
5. Put lids on and process in a water bath canner for 20 minutes.
Someone left a comment on how they did it - I did try it this way instead of the above. Might try the above next time.
1. Put sugar/spices in 8-81/2 cups of hot water. Stir until dissolved. Place over low heat.
2. Mix 2 cups water, 3 T. lemon juice and corn starch. Set aside.
3. Fill jars with apples.
4. Bring sugar mixture almost to a boil.
5. Stir in cornstarch to sugar mixture and stir with a whisk. When white of cornstarch disappears ladle over apples (continue with step 4 and 5).
(found this on-line)
Start by washing the apples thoroughly and cutting out any bad spots. If you cut the apples in half, you will find any rotten-centered ones that you should just throw away. Put a few cups of water in the bottom of a heavy stock pot and then fill the pot with little apples. Heat on medium heat, mashing the apples down as they soften. When the apples are really soft, ladle them into the apple mill that is sitting over a large bowl and start turning the wooden masher. The cooked sauce will ooze out of the sides of the mill into the bowl underneath (make sure not to splash, very hot). As the bowl fills up, empty into another bowl or replace it with another bowl. Mash the apples thoroughly and get as much sauce out of them as possible. Keep milling until all the apples in your stock pot are made into sauce.
Rinse the stock pot out and put all the milled applesauce back into it. Reheat the applesauce until it’s boiling. Add sugar to taste and cinnamon if you wish (added 1/4 c. + 1/8 c. sugar (added 3 tsp. of cinnamon). Now, ladle this sauce into clean canning jars and water bath them for:
Saw this on a blog for no sugar added applesauce - haven't tried yet:
http://www.melskitchencafe.com/slow-cooker-applesauce-no-sugar-added/
- 2 Honey Crisp apples
- 5 Golden Delicious apples
- 7 Gala apples
- 2 tablespoons fresh lemon juice (from about 1 large lemon)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Pints - 15 minutes
Quarts 20 minutes
The skins and cores should not be put into a compost pile because they won’t compost after cooking for so long. I’ve heard that pigs like these leftover, but I don’t have pigs, so I really don’t have first-hand knowledge of that. This version of homemade applesauce is, admittedly, a little more time-consuming, but it still is just delicious. One of the nice advantages of cooking the apples in their skins is that often the red apples will produce pretty pink applesauce. Usually, large quantities of little windfall apples are very cheap and often free. Because of that, I’m usually willing to do the extra work that the apple mill method takes to process them.
CANNED APPLE PIE-FILLING
This makes 7 quarts of filling.
Ingredients:
4 1/2 cups white sugar
1 cup cornstarch
1 T + 1 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. salt
1/4 tsp. clove
1/4 tsp. all spice
10 cups water
3 T. lemon juice
6 pounds apples
(can add 2 drops yellow food coloring)
1. In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
4. Fill jars with hot syrup, and gently remove air bubbles with a plastic knife or handle of spatula or wooden spoon.
5. Put lids on and process in a water bath canner for 20 minutes.
Someone left a comment on how they did it - I did try it this way instead of the above. Might try the above next time.
1. Put sugar/spices in 8-81/2 cups of hot water. Stir until dissolved. Place over low heat.
2. Mix 2 cups water, 3 T. lemon juice and corn starch. Set aside.
3. Fill jars with apples.
4. Bring sugar mixture almost to a boil.
5. Stir in cornstarch to sugar mixture and stir with a whisk. When white of cornstarch disappears ladle over apples (continue with step 4 and 5).
POTATOES INCLUDING SALAD
PALOMINO POTATO-CHOCOLATE PEPPER CAKE
Cowboy Cookbook pg. 215
makes a lot - one cookie sheet plus small pan.
Used cactus syrup on top - made it really good.
HAM AND SCALLOPED POTATOES
Crockpot Cookbook pg. 142
We really like - easy.
Usually have the items on hand.
CHICKEN SAUSAGE SAUTE
Taste of Home pg. 102
We really liked - took some time to prepare - about 1 hour.
GREAT PORK CHOP BAKE
Taste of Home pg. 129
One of our favorites. Easy and fast to put together.
BAKED POTATO SALAD
Taste of Home Cookbook
A nice change from the "normal" potato salad.
4 1/2 pounds potatoes, peeled and cut into 3/4 inch cubes
1/4 cup olive oil
2 envelopes Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard-cooked eggs, chopped
5 bacon strips, cooked and crumbled
1 1/2 cups mayonnaise
1 tablespoon vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. x 2 in. baking pans. Bake, uncovered, at 400 degrees for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently.
Combine the remaining ingredients in a small bowl; mix well. Pour over the salad and stir gently. Cover and refrigerate for at least 1 hour. Yield: 16-20 servings.
CLASSIC POTATO SALAD WITH A HEALTHY TWIST
This is really, really good.
3# potatoes
2 hard boiled eggs, peeled and chopped small
1 1/2 cups cauliflower, chopped then steamed
1/2 cup finely chopped sweet onion
1/4-1/2 cup Newman's Own Italian Dressing
1/3 cup mayo
2/3 cup plain Greek yogurt
1/2 T mustard
1/8 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
Chop unpeeled potatoes into 1" cubes. Add to a pot and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced by a fork but not falling apart. Drain potatoes and put in refrigerator until cool. If you like, remove any potato peels that have fallen off any potato pieces.
Mix together the potatoes, eggs, cauliflower and onion. Pour Newman's Dressing over the mixture and toss to cover.
Mix together mayo, yogurt, mustard, dry mustard, salt, pepper and paprika. Add to potato mixture and stir to combine.
CRUMB-COATED POTATO HALVES
We all really liked these. Would like to try with sweet potatoes next. Jackson had fun helping me make.
1/2 cup Italian-seasoned bread crumbs
1 tsp paprika
1 tsp salt (didn't add)
1/8 tsp pepper
4 large potatoes, peeled and halved (I didn't peel)
2 T butter, melted
Combine bread crumbs, paprika, salt and pepper. Brush potatoes with butter (or dip) roll in crumb mix until coated. Place in a greased 9x13. Cover and bake at 350 for 1 hour or until tender.
Would like to try:
TURKEY POTATO PANCAKES
Taste of Home pg. 109
Cowboy Cookbook pg. 215
makes a lot - one cookie sheet plus small pan.
Used cactus syrup on top - made it really good.
HAM AND SCALLOPED POTATOES
Crockpot Cookbook pg. 142
We really like - easy.
Usually have the items on hand.
CHICKEN SAUSAGE SAUTE
Taste of Home pg. 102
We really liked - took some time to prepare - about 1 hour.
GREAT PORK CHOP BAKE
Taste of Home pg. 129
One of our favorites. Easy and fast to put together.
POTATO SALAD
We LOVE this potato salad. It is from Pioneer Woman. I am thinking about getting a ricer mill just for this recipe. But I use a potato smasher for now.
Ingredients
- 5 pounds Russet Potatoes (about 8 Medium Russets)
- 1-½ cup Real Mayonnaise (NOT Miracle Whip)
- 4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both)
- 5 whole Green Onions (sliced Up To The Darkest Green Part)
- 8 whole Small Sweet Pickles (may Use Dill If That's More Up Your Alley)
- 1 teaspoon Kosher Salt (more To Taste)
- ½ teaspoons Paprika
- ½ teaspoons Black Pepper
- 4 whole Hard Boiled Eggs
- is really good if you add fresh dill or I have used the Pamphered Chef dill mix
Preparation Instructions
Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.
BAKED POTATO SALAD
Taste of Home Cookbook
A nice change from the "normal" potato salad.
4 1/2 pounds potatoes, peeled and cut into 3/4 inch cubes
1/4 cup olive oil
2 envelopes Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard-cooked eggs, chopped
5 bacon strips, cooked and crumbled
1 1/2 cups mayonnaise
1 tablespoon vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. x 2 in. baking pans. Bake, uncovered, at 400 degrees for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently.
Combine the remaining ingredients in a small bowl; mix well. Pour over the salad and stir gently. Cover and refrigerate for at least 1 hour. Yield: 16-20 servings.
CLASSIC POTATO SALAD WITH A HEALTHY TWIST
This is really, really good.
3# potatoes
2 hard boiled eggs, peeled and chopped small
1 1/2 cups cauliflower, chopped then steamed
1/2 cup finely chopped sweet onion
1/4-1/2 cup Newman's Own Italian Dressing
1/3 cup mayo
2/3 cup plain Greek yogurt
1/2 T mustard
1/8 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
Chop unpeeled potatoes into 1" cubes. Add to a pot and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced by a fork but not falling apart. Drain potatoes and put in refrigerator until cool. If you like, remove any potato peels that have fallen off any potato pieces.
Mix together the potatoes, eggs, cauliflower and onion. Pour Newman's Dressing over the mixture and toss to cover.
Mix together mayo, yogurt, mustard, dry mustard, salt, pepper and paprika. Add to potato mixture and stir to combine.
CRUMB-COATED POTATO HALVES
We all really liked these. Would like to try with sweet potatoes next. Jackson had fun helping me make.
1/2 cup Italian-seasoned bread crumbs
1 tsp paprika
1 tsp salt (didn't add)
1/8 tsp pepper
4 large potatoes, peeled and halved (I didn't peel)
2 T butter, melted
Combine bread crumbs, paprika, salt and pepper. Brush potatoes with butter (or dip) roll in crumb mix until coated. Place in a greased 9x13. Cover and bake at 350 for 1 hour or until tender.
Would like to try:
TURKEY POTATO PANCAKES
Taste of Home pg. 109
Thursday, August 14, 2008
SNACK MIXES
CRISPIX MIX S'MORES
BEYOND TASTY!!! Found this on the back of a Crispix box. My kids love mixes like this - especially when traveling.
3 cups Crispix cereal
1 cup Teddy Grahams
---
1/4 cup butter, melted
1 T brown sugar
1/2 tsp. cinnamon
---
1 cup miniature marshmallows
1/3 cup M&M's
In a 9x13 mix cereal and Teddy Grahams. In a small bowl, stir together butter, brown sugar and cinnamon. Drizzle over cereal mixture. Stir until coated. Bake at 250 for 45 minutes, stirring every 15 minutes. Spread on foil. Cool completely.
Stir in marshmallows and M&M's. Store in airtight container at room temp for up to 1 week.
9 cups Golden Grahams or Rice Chex
8 cups Corn Chex
2 cups Coconut
1 cup nuts
Bring to a boil and boil for 2 minutes:
1 cup sugar
1 cup light karo syrup
3/4 cup butter
Pour on cereal. Cool and enjoy!
HEARTY MULTIGRAIN SNACK
We all really liked this - made it for FHE. Good one for the kids to help with. Needs to cool for about 30 minutes.
1 egg white
1/4 tsp salt
1/3 cup packed brown sugar
1 tsp cinnamon
3 cups MultiGrain Cheerios
1/3 cup chopped pecans
Heat oven to 300. Lightly grease cookie sheet.
In a large bowl, beat egg white on high speed until foamy; beat in salt. Gradually beat in brown sugar until thick and glossy. Gently stir in cinnamon, cereal and pecans until completely coated. Spread as thinly as possible on cookie sheet.
Bake 12-15 minutes or until set. Immediately remove cookie sheet to cold cookie sheet or large pan. Cool completely, about 30 minutes. Break into pieces. Store in airtight container.
GULOSH
Took to Oregon Coast for Gray/Nelson Olympics. Remember Mom bringing on camping trips. Fun part about Gulosh is you can put in it whatever you want.
Got from bulk section:
granola
M&M's
peanuts in hard sugar coating
Marshmallow Mateys
raisins
chocolate covered peanuts
Fruit Loops
Would be good to add: cranberries, dried banannas
READING REFRESHMENT (from Food & Family Magazine)
Alpha-Bits
Honeycomb
Waffle Crisp
Marshmallows
Raisins
Pretzels
Popcorn (only add if all is going to be eaten that day - or else it makes everything taste like popcorn)
SENT TO JAVAN:
Turned out really good and everyone liked. I think it would have been better if we would have added a Chex cereal or Cheerios.
Honeycomb
Cookie Crisp
Marshmallow Matties
Peanut M&M's
Peanut Butter M&M's
Raisins
Marshmallows
Peanut Butter filled pretzels
Burrelle's cookbook pg. 40
Easy to make. Have taken to many parties. Goes over well.
POPCORN - using Whirley-Pop
Butterscotch Almond Popcorn Mix (popcorn cookbook pg. 10)
Make popcorn with 3/4 cup kernals and oil
Melt a bag of butterscotch chips (we like Guittard)
Put popcorn in a large bowl (we use biggest silver bowl). Add 2 cups slivered almonds. Cool on a cookie sheet or wax paper. Makes about 6 cups.
One of Lisa's and kids favorites.
Snap-Crackle Popcorn and Nuts (popcorn cookbook pg. 24)
About 2 hours before serving; preheat oven to 250. Placed popped popcorn, pecans and walnuts in lare roasting pan; set aside.
Prepare carmel coating. In a 2-quart sauce pan over medium heat. Heat sugar, butter, corn syrup and salt to boiling. Boil 5 minutes, stirring frequently. Remove saucepan from heat and stir in vanilla.
Pour hot mixture over popcorn mixture, stirring to coat well. Bake mixture for 1 hour, stirring occasionally.
Spoon caramel-covered popcorn onto waxed paper to cool, stirring occassionally to seperate. Store in airtight container and use within one week - shouldn't be a problem, this is very good! Makes 21 cups.
SWEET TOUCH GLAZED POPCORN (popcorn cookbook pg. 27)
Pour into popper:
1/3 cup kernals
4 tbsp sugar
4 tbsp oil
Cook on stove. Put on Pam sprayed cookie sheet to cool. Immediately soak popper in soap water.
CORNY SNACK MIX
Yum! Very good!
3 quarts popcorn (whirly pop 3/4 cup)
1 pkg (15 oz) Corn Pops
1 pkg (15 oz) corn chips (used Fritos)
2 pkgs (10-12 oz) vanilla or white chips
In two large bowls combine everything but the chips. Melt and pour over popcorn mixture. Cool in bowls or on two cookie sheets.
PRETZEL CEREAL CRUNCH
taste of home 2009 QUICK COOKING pg. 39
Was addicting! Made with chocolate chips (melted).
Easy to make. Have taken to many parties. Goes over well.
POPCORN - using Whirley-Pop
Butterscotch Almond Popcorn Mix (popcorn cookbook pg. 10)
Make popcorn with 3/4 cup kernals and oil
Melt a bag of butterscotch chips (we like Guittard)
Put popcorn in a large bowl (we use biggest silver bowl). Add 2 cups slivered almonds. Cool on a cookie sheet or wax paper. Makes about 6 cups.
One of Lisa's and kids favorites.
Snap-Crackle Popcorn and Nuts (popcorn cookbook pg. 24)
About 2 hours before serving; preheat oven to 250. Placed popped popcorn, pecans and walnuts in lare roasting pan; set aside.
Prepare carmel coating. In a 2-quart sauce pan over medium heat. Heat sugar, butter, corn syrup and salt to boiling. Boil 5 minutes, stirring frequently. Remove saucepan from heat and stir in vanilla.
Pour hot mixture over popcorn mixture, stirring to coat well. Bake mixture for 1 hour, stirring occasionally.
Spoon caramel-covered popcorn onto waxed paper to cool, stirring occassionally to seperate. Store in airtight container and use within one week - shouldn't be a problem, this is very good! Makes 21 cups.
SWEET TOUCH GLAZED POPCORN (popcorn cookbook pg. 27)
Pour into popper:
1/3 cup kernals
4 tbsp sugar
4 tbsp oil
Cook on stove. Put on Pam sprayed cookie sheet to cool. Immediately soak popper in soap water.
CORNY SNACK MIX
Yum! Very good!
3 quarts popcorn (whirly pop 3/4 cup)
1 pkg (15 oz) Corn Pops
1 pkg (15 oz) corn chips (used Fritos)
2 pkgs (10-12 oz) vanilla or white chips
In two large bowls combine everything but the chips. Melt and pour over popcorn mixture. Cool in bowls or on two cookie sheets.
PRETZEL CEREAL CRUNCH
taste of home 2009 QUICK COOKING pg. 39
Was addicting! Made with chocolate chips (melted).
KOOL-AID SLUSHIES
Put 1 cup water, 1/2 cup cherry flavor (already sweetened) drink powder, and 1 cup ice cubes in blender. Blend on high (make sure and put hand over lid) until smooth. Add 2 more cups ice cubes. Blend until smooth.
EDIBLE HANDS ON FOR KIDS
Also see post for things to do with kids.
Pour 2 cups cold water into large bowl. While stirring, slowly add 2 cups white flour. When mixed, divide into smaller bowls and add a drop of food coloring to each.
Have not tried.
SILLY PUTTY
This was from a TT newsletter - haven't tried yet. It says it will bounce and pick up pictures from the paper just like the name-brand stuff.
*Add: 1/2 cup water to 1/2 cup Elmer's glue (Not school glue!)
*Mix and add 3 drops of food coloring (optional)
*Make Borax solution: Take 2T borax and add to 1 cup of water and stir.
*Add 1/2 cup of Borax solution to water and glue mixture
*Stir and store in a plastic bag
Mix well. Add food coloring if you wish. Let it dry about an hour. When ready, it will be smooth and rubber-like. Store in an airtight container.
JELLO JIGGLERS
4 pkgs Gelatin
3 small pkgs jello (any flavor)
4 cups hot water
Mix all together. Put in a 9x13 (cookie sheet does not work) that has been sprayed with Pam. Put in fridge until firm. With a knife trace around pan and flip out on table. Cut with cookie cutters.
JELLO JIGGLERS
4 pkgs Gelatin
3 small pkgs jello (any flavor)
4 cups hot water
Mix all together. Put in a 9x13 (cookie sheet does not work) that has been sprayed with Pam. Put in fridge until firm. With a knife trace around pan and flip out on table. Cut with cookie cutters.
CREAMY JELLO JIGGLERS
2 pkgs (6 oz) cherry gelatin
2 cups boiling water
1 cup cold milk
1 pkg instant vanilla pudding mix
In a bowl, dissolve gelatin in the boiling water, then let sit until cooled. In another bowl, whisk the milk and pudding mix until smooth. Pour the mixture into the gelatin and whisk until well blended. Pour into a 9x13 dish lightly coated with nonstick cooking spray. Put in the fridge until set.
CUPCAKES
These are fun to make.
Make cupcakes and frost with white frosting. Get 4-5 colors of gel icing in a tube. Squirt a series of different colored gel icing on each cupcake. To create a die-dye effect, draw a toothpick through the gel, moving from the center outward like a spiderweb.
ICE CUBES
We thought this looked cool, but the worms tasted kinda weird after a couple of days.
Get some gummy worms. Put them in an ice tray and fill with water. Freeze. Put in a drink and as the ice melts the kids can eat the worms.
CINNAMON ORNAMENTS
2 oz. cinnamon
4-6 oz. applesauce
cookie cutters
toothpick
ribbon
MIx cinnamon and applesauce. Roll out dough until 1/4" thick. Cut shapes with cookie cutters and place on cookie sheet. Use a toothpick to make a hole at the top of each shape. Bake at 200 for 20 minutes. After shapes cool, thread ribbon through. Makes 10-15 ornaments.
Need to add recipe for edible playdough (peanut butter/honey). Mom book.
Wednesday, August 13, 2008
ZUCCHINI MEALS
SHREDDED ZUCCHINI WITH GARLIC AND HERBS
Friends cookbook pg. 97
Only 4 ingredients. Jackson liked. We liked it topped with cheese. Cooked on the stove.
SPRING PASTA STIR-FRY
Pampered Chef - ALL THE BEST pg.57
One of my favorites.
Takes about 25 mintues or so to prepare. Cooked on the stove.
1 pkg (12 oz) uncooked fettuccini noodles (I like spinach)
1 large carrot, peeled and cut into julienne strips
1 small yellow summer squash, cut into julienne strips
1 small zucchini, cut into julienne strips
3 plum tomatoes, seeded and cut into strips
2 T. olive oil, divided
2 garlic cloves, pressed
3/4 tsp. salt, divided
1/4 c. snipped fresh basil leaves
1/4 tsp. ground pepper
1 ounce shaved fresh Parmesan cheese
Cook pasta and keep warm.
Prepare veggies.
Heat stir-fry skillet over medium heat. Add 1 T. of the oil and garlic. Cook and stir 2-3 minutes or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes and 1/4 tsp of the salt. Stir-fry 1-2 minutes or until veggies are crisp-tender.
Add remaining oil, remaining salt, basil and black pepper to pasta; toss gently. To serve, spoon pasta into serving bowl; top with vegetables mixture. Sprinkle with Parmesan cheese. Serve immediately.
WOULD LIKE TO TRY:
ZUCCHINI BAKE
Taste of Home pg. 174
Only 5 ingredients - requires the oven.
ZUCCHINI CASSEROLE
2nd McCleve cookbook pg. 110
Has meat in it. Requires the oven. Says zucchini will not get slimy.
Friends cookbook pg. 97
Only 4 ingredients. Jackson liked. We liked it topped with cheese. Cooked on the stove.
SPRING PASTA STIR-FRY
Pampered Chef - ALL THE BEST pg.57
One of my favorites.
Takes about 25 mintues or so to prepare. Cooked on the stove.
1 pkg (12 oz) uncooked fettuccini noodles (I like spinach)
1 large carrot, peeled and cut into julienne strips
1 small yellow summer squash, cut into julienne strips
1 small zucchini, cut into julienne strips
3 plum tomatoes, seeded and cut into strips
2 T. olive oil, divided
2 garlic cloves, pressed
3/4 tsp. salt, divided
1/4 c. snipped fresh basil leaves
1/4 tsp. ground pepper
1 ounce shaved fresh Parmesan cheese
Cook pasta and keep warm.
Prepare veggies.
Heat stir-fry skillet over medium heat. Add 1 T. of the oil and garlic. Cook and stir 2-3 minutes or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes and 1/4 tsp of the salt. Stir-fry 1-2 minutes or until veggies are crisp-tender.
Add remaining oil, remaining salt, basil and black pepper to pasta; toss gently. To serve, spoon pasta into serving bowl; top with vegetables mixture. Sprinkle with Parmesan cheese. Serve immediately.
WOULD LIKE TO TRY:
ZUCCHINI BAKE
Taste of Home pg. 174
Only 5 ingredients - requires the oven.
ZUCCHINI CASSEROLE
2nd McCleve cookbook pg. 110
Has meat in it. Requires the oven. Says zucchini will not get slimy.
MUMMY DOGS
MUMMY DOGS
These were good and fun to make. Jackson liked helping roll out the dough.
Rhodes Dinner Rolls, thawed but still cold (put in fridge day before making)
bun length hot dogs
mustard
Cut one thawed dinner roll in half. With your hands, roll each half into a 2-foot long skinny rope. Wrap one rope around the hot dog going up about 4 1/2". Cut 1 1/2" piece off the second rope and set it aside. Wrap the second rope around the hot dog from the bottom up 4 1/2". Wrap the 1 1/2" piece of dough around the top of the hot dog (leave space for eyes). Place Mummy Dog on a baking sheet sprayed with non-stick spray. Bake at 350 10-15 mintues or until lightly browned. Add mustard for eyes.
These were good and fun to make. Jackson liked helping roll out the dough.
Rhodes Dinner Rolls, thawed but still cold (put in fridge day before making)
bun length hot dogs
mustard
Cut one thawed dinner roll in half. With your hands, roll each half into a 2-foot long skinny rope. Wrap one rope around the hot dog going up about 4 1/2". Cut 1 1/2" piece off the second rope and set it aside. Wrap the second rope around the hot dog from the bottom up 4 1/2". Wrap the 1 1/2" piece of dough around the top of the hot dog (leave space for eyes). Place Mummy Dog on a baking sheet sprayed with non-stick spray. Bake at 350 10-15 mintues or until lightly browned. Add mustard for eyes.
SUMMER DINNER IDEA
It has been so hot in our apartment, we don't really feel like eating dinner. So tonight we decided to walk to Safeway and each of us pick out a box of cereal. Normally we don't buy sugar cereal, but the only stipulation tonight was that it had to be on sale. Have you ever noticed how the sugar cereals are on the kid level, so of course that is what Jackson picked out. Oh well - I considered that our dessert. Along with the cereal we had V8-Fusion so at least we got some fruit and vegetables. If you have never tried this juice, I think it is worth trying. It has both fruit and vegetables in it. Notice the Blueberry Crunch (Safeway brand). This is my favorite "sugar" cereal. It is so good. It was a fun, light and cool dinner. And best of all we got a walk in too. Last night I had watermelon for dinner - Jackson fell asleep before dinner - can't remember what Scott ate. I am ready for fall and winter.
Monday, August 11, 2008
HOT CABBAGE MEALS
RUTH'S CABBAGE SOUP
One of my favorite soups - Cowboy cookbook pg 75.
LEON'S EASY FRIED CABBAGE
Cowboy Cookbook pg. 44.
G&G MANER FRIED CABBAGE
This is how my mom makes her fried cabbage. Grandpa Maner said he can eat the whole dish all by himself :-) My family was suspicious but it sure did get eaten up. Great summer meal.
1# bacon
1 head of cabbage, cut up into small pieces
salt & pepper
I cooked the bacon on the griddle. Took bacon off when crisp and tore into pieces. Cooked cabbage on griddle with grease (poured a little of the grease from the reserve over it). Salt and pepper cabbage when almost cooked. Cook until soft. Put on a serving platter or bowl with bacon and toss. Yum!
SAUSAGE 'N' NOODLE DINNER
Taste of Home pg. 125
This is one of my favorite meals. Takes about 1 hour to prepare.
1# bulk pork sausage
1 medium head cabbage (about 1 1/2#) thinly sliced
1 large onion, thinly sliced
1 large carrot, shredded
2 tsp. chicken bouillon granules
1/4 cup boiling water
2 cups (16 oz) sour cream
3/4 tsp. salt
1/2 tsp. pepper
8 ounces noodles, cooked and drained
Fresh parsley, optional
In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add cabbage, onion andn carrot; mix well. Dissolve the bouillon in water; pour over vegetables. Cover and cook over medium-high heat until the vegetables are tender, about 10-15 minutes. Reduce heat; stir in sour cream, salt and pepper. Heat through. Transfer to a serving bowl; add hot noodles and toss. Garnish with parsley if desired. Yield: 4-6 servings.
One of my favorite soups - Cowboy cookbook pg 75.
LEON'S EASY FRIED CABBAGE
Cowboy Cookbook pg. 44.
G&G MANER FRIED CABBAGE
This is how my mom makes her fried cabbage. Grandpa Maner said he can eat the whole dish all by himself :-) My family was suspicious but it sure did get eaten up. Great summer meal.
1# bacon
1 head of cabbage, cut up into small pieces
salt & pepper
I cooked the bacon on the griddle. Took bacon off when crisp and tore into pieces. Cooked cabbage on griddle with grease (poured a little of the grease from the reserve over it). Salt and pepper cabbage when almost cooked. Cook until soft. Put on a serving platter or bowl with bacon and toss. Yum!
QUICK CABBAGE WITH TOMATOES
I really liked this, but Scott said it was just okay. Found in Martha Stewart everyday food magazine.
In a large skillet (with a lid) melt 2 T unsalted butter over medium-high heat. Add 1 small green cabbage, halved, cored and cut lengthwise into 1/2" wedges, and cook, stirring occasionally, until cabbage begins to soften and brown around the edges, 4 minutes. Add 1/2 cup water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season with coarse salt (I used Kosher) and pepper. Add 1 pint cherry tomatoes, halved (I cut up 2-3 tomatoes) and cook, uncovered, until tomatoes soften, 3 minutes. Stir in 2 T red-wine vinegar. Season to taste with salt and pepper and top with 1/4 cup roughly chopped fresh parsley (I just used parsley flakes, would be better with the real stuff).
Serves 4 (per serving 105 calories; 6g fat; 2g protein; 11g carb; 4g fiber)
SAUSAGE 'N' NOODLE DINNER
Taste of Home pg. 125
This is one of my favorite meals. Takes about 1 hour to prepare.
1# bulk pork sausage
1 medium head cabbage (about 1 1/2#) thinly sliced
1 large onion, thinly sliced
1 large carrot, shredded
2 tsp. chicken bouillon granules
1/4 cup boiling water
2 cups (16 oz) sour cream
3/4 tsp. salt
1/2 tsp. pepper
8 ounces noodles, cooked and drained
Fresh parsley, optional
In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add cabbage, onion andn carrot; mix well. Dissolve the bouillon in water; pour over vegetables. Cover and cook over medium-high heat until the vegetables are tender, about 10-15 minutes. Reduce heat; stir in sour cream, salt and pepper. Heat through. Transfer to a serving bowl; add hot noodles and toss. Garnish with parsley if desired. Yield: 4-6 servings.
Sunday, August 10, 2008
CABBAGE SALADS
One of my favorite lunch/dinners is salad with a good bread (pugliese or something like that). I also love cabbage salads because cabbage is a power food. During the summer Scott's parents give us cabbage out of their garden - it is the best and makes the best salads. So much better than store bought.
Scott use to make at Izzy's:
1 head of cabbage
1 pkg ramen noodles (crushed)
1/2 -1 onion
1 cup of rice vinegar
1/2 cup oil
2-3 chicken breast (cut-up) canned chicken works too
2 Tablespoons of sugar
1 teaspoon of salt and pepper
SPECTACULAR OVERNIGHT SLAW
Taste of Home pg. 51 or Lemon cookbook.
Scott use to make at Izzy's:
1 head of cabbage
1 pkg ramen noodles (crushed)
1/2 -1 onion
1 cup of rice vinegar
1/2 cup oil
2-3 chicken breast (cut-up) canned chicken works too
2 Tablespoons of sugar
1 teaspoon of salt and pepper
CITRUS-MANGO SLAW
This came from the FOOD Magazine Martha Stewart. It is light and yummy - both kids liked it too.
In a large bowl, whisk together:
2 tsp sugar
1/3 cup rice vinegar
1/3 cup oil
With a sharp knife, cut away orange peel from 2 oranges and discard. Working over bowl, cut out segments, then squeeze juice from membranes (I used small can of mandarin oranges).
Cut/shred:
1 large mango, peeled, pitted and cut into matchsticks
1 small green cabbage, shredded (note to self use smallest blade on food processor)
Add everything together and stir. Refrigerate for at least 4 hours.
Can serve with 1/2 cup fresh cilantro leaves. (I didn't add cilantro)
SWEET 'N' SOUR COLESLAW
A nice change.
Taste of Home Quick Cooking 2009 pg. 14.
5 1/2 cups coleslaw mix (if using fresh cabbage, shred 2-3 carrots)
---
1/2 cup heavy whipping cream
1/3 cup sugar
3 T white vinegar
1/2 tsp salt
Place coleslaw mix in a serving bowl. In a jar with a tight fitting lid, combine rest of ingredients; shake well. Pour over coleslaw mix and toss to coat. Chill until serving.
Taste of Home pg. 51 or Lemon cookbook.
Have taken to a couple of luncheons - goes over really well.
1 medium head cabbage, shredded
1 medium red onion, thinly sliced (white works okay too, just add less)
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup sliced stuffed olives
---
1/2 cup white wine vinegar
1/2 cup vegetable oil
1/2 cup sugar
2 tsp Dijon mustard (honey works too)
1 tsp EACH salt, celery seed and mustard seed
In a 4-qt bowl, combine cabbage, onion, peppers and olives. In a saucepan, combine remaining ingredients; bring to a boil. Cook and stir for 1 minute. Pour over vegetables and stir gently. Cover and refrigerate overnight. Mix well before serving. Yield: 12-16 servings.
KFC COLESLAW
This did taste like KFC coleslaw. I didn't have buttermilk, so I added more mayo and vinegar to compensate.
8 cups finely diced cabbage (about 1 head) - can shred in food processor
1/4 cup diced carrots - use small holes on cheese grader
2 T minced onions
1/3 cup sugar (next time try not adding)
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 T white vinegar
1 1/2 T lemon juice
Mix cabbage, carrots and minced onions. Mix remaining ingredients until smooth. Pour over veggies and refrigerate for several hours or overnight.
ORIENTAL SALAD
Taylor Relief Society pg. 26
lots of nuts - uses Chinese noodles
*doesn't call for chicken, but it would be good in it.
APPLE-CABBAGE SALAD
McCleve cookbook (2nd edition) pg. 49
just like coleslaw but with apples, good variation
8 cups finely diced cabbage (about 1 head) - can shred in food processor
1/4 cup diced carrots - use small holes on cheese grader
2 T minced onions
1/3 cup sugar (next time try not adding)
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 T white vinegar
1 1/2 T lemon juice
Mix cabbage, carrots and minced onions. Mix remaining ingredients until smooth. Pour over veggies and refrigerate for several hours or overnight.
ORIENTAL SALAD
Taylor Relief Society pg. 26
lots of nuts - uses Chinese noodles
*doesn't call for chicken, but it would be good in it.
APPLE-CABBAGE SALAD
McCleve cookbook (2nd edition) pg. 49
just like coleslaw but with apples, good variation
BLACKBERRIES
Easy cobbler recipe (few ingredients) - Pima Stake Cookbook pg. 160
Cottage Grove Weyerhaeuser pg. 41
Lemon cookbook pg. 111 - Berry Buckle (very good - even better the next day)
Would like to try:
http://www.relishmag.com/recipes/view/31418/blackberry-slump.html (Mom sent to me)
Cottage Grove Weyerhaeuser pg. 41
Lemon cookbook pg. 111 - Berry Buckle (very good - even better the next day)
Would like to try:
http://www.relishmag.com/recipes/view/31418/blackberry-slump.html (Mom sent to me)
Thursday, August 7, 2008
BIRTHDAY CAKE, JACKSON - 3 YRS OLD
A plane in the sky. I was going to do a train birthday cake and get Jackson a new Thomas the Train car, but when I went to Toys R Us I had forgotten how expensive they were. So we went to another toy store to see what trains they had and when Jackson saw this plane he grabbed it and started running around the store with it. It was a about 1/2 the price of a new train car so I changed to a plane cake. Jackson had fun helping me make it.
It actually doesn't look to appetizing from this angle, but it was good. I should have spent more time on the decorating. I did the top while we were at the park right before cutting it. The cotton candy kept on sticking to my hands so I did the best I could without any water to wash off my hands.
Link to recipe: http://jas.familyfun.go.com/recipefinder/display?id=15547
Double Chocolate Brownies baked in 2 - 8 or 9 inch cake pans (I used 9", Ghirardelli Brownies - YUM, YUM!!, brownie recipe from Candace would be good too)
Cardboard disk with 9-inch diameter, covered w/aluminum foil (next time I would top with saran wrap as well - easier when cutting)
1 pint ice cream - peppermint stick, pistachio, butter crunch or black raspberry, slightly softened (used mint chocolate chip - would try a different kind next time)
1/2 cup seedless raspberry preserves
3/4 c finely chopped walnuts or chocolate cookie crumbs (used mint oreos - I think nuts might taste better)
1/3 cup confectioners' sugar (didn't use - used cotton candy and **marshmallows for topping)
Cook brownies and cool completely.
Put one layer on top of covered circle.
Soften ice cream and spread on brownie using a spatula.
Top with other brownie layer and gently press down to compact the cake.
Now wrap entire cake with foil and freeze for at least 3 hours.
Unwrap cake and spread jelly around sides. With palm of hand press nuts or cookie crumbs into the jam.
Top cake with sugary decoration. Can cut shapes from a sheet of paper and place on cake. Sprinkle sugar and gently remove paper.
Either serve cake immediately or freeze. Remove about 15-20 mintues before serving.
The Grays came and ate it with us (Lisa, Kambria, Jenna, Jaydan and Kylan). There was maybe enough for 3 more people. So serves about 10-12.
We ate it at Splash and then opened presents.
**Put marshmallows on plate that had been sprayed with Pam. Cooked in microwave for 15 seconds on 50% power. With butter on fingers smashed into cloud shape. Put on wax paper that had been sprayed with Pam. Put in freezer and left until ready to go on cake. Once they are froze they can break in two very easily. Be careful when removing from wax paper - remove slowly.
Wednesday, August 6, 2008
BBQ MEATS
MEXICAN BEEF BURGERS
Taste of Home pg. 89
We really like these. Nice change from the normal hamburger. You put the patty in a flour tortilla instead of on a bun. Would go really good with COWBOY CORN SALAD (Cowboy Cookbok pg. 49) or SOUTHWESTERN BEAN SALAD (Taste of Home pg. 45).
MANTI CHICKEN
Chicken Breast Tenders
1 part oil
1 part soy sauce
2 parts 7-UP
Garlic powder to taste
2 tsp. horseradish (optional - we have never added)
Marinate chicken strips overnight, mixing each time you open fridge. Cook on the BBQ or in the oven.
We just love this chicken. It is just so moist. Can also find in McCleve Cookbook (2nd edition) pg. 77.
Taste of Home pg. 89
We really like these. Nice change from the normal hamburger. You put the patty in a flour tortilla instead of on a bun. Would go really good with COWBOY CORN SALAD (Cowboy Cookbok pg. 49) or SOUTHWESTERN BEAN SALAD (Taste of Home pg. 45).
MANTI CHICKEN
Chicken Breast Tenders
1 part oil
1 part soy sauce
2 parts 7-UP
Garlic powder to taste
2 tsp. horseradish (optional - we have never added)
Marinate chicken strips overnight, mixing each time you open fridge. Cook on the BBQ or in the oven.
We just love this chicken. It is just so moist. Can also find in McCleve Cookbook (2nd edition) pg. 77.
STUFFED SPINACH WON TONS
Would like to try Fancy Chicken Egg Rolls (see would like to try - recipes)
Had extra wraps (see post for Blackberry dessert) so I decided to make one of the recipes they listed on the packaging. It went over really well. All of us liked them. I don't normally like egg roll type things, but I did like these. I didn't notice they showed you how to wrap them until I was all done, so I just basically filled them and then rolled (so the ends were open). I didn't brush with anything either. I also realized I forgot to add the oil when I was sauting - still turned out fine (it is hard cooking during office hours when rent is due, too many interuptions - ugh!).
How to wrap: 1. Place filling in center of wrap. 2. Fold in half (brush edges with water or egg white to seal). 3. Bring corners together. 4. Overlap center; brush with water or egg white and press to seal.
Saute for 5 mintues at medium heat:
1 TBS oil
1 small clove garlic, minced
2 carrots, finely chopped
1 medium onion, minced
2 cups chopped spinach
3 TBS seasame seeds
Combine in a bowl with:
1 egg
1/2 cup breadcrumbs
1/2 tsp fresh ground ginger (see note below)
1 TBS sherry (I used red wine vinegar)
3 TBS soy sauce
------
1 pkg AZUMAYA Square Wraps
Fill wraps and deep fry until brown. Used stainless steel pan and about a 1 cup of oil for frying on med-high heat. They cook really fast.
About ginger: I didn't have fresh so I used what I had in the cupboard. I thought it was too strong of a taste, but Scott liked it. So next time I would either get fresh ginger (bulk section??), leave it out or just use less. As we were eating Scott reminded me that my favorite meal at Ring of Fire is Orange Ginger Chicken. They also have ginger lemonade that I like - wonder what kind of ginger they use?
Had extra wraps (see post for Blackberry dessert) so I decided to make one of the recipes they listed on the packaging. It went over really well. All of us liked them. I don't normally like egg roll type things, but I did like these. I didn't notice they showed you how to wrap them until I was all done, so I just basically filled them and then rolled (so the ends were open). I didn't brush with anything either. I also realized I forgot to add the oil when I was sauting - still turned out fine (it is hard cooking during office hours when rent is due, too many interuptions - ugh!).
How to wrap: 1. Place filling in center of wrap. 2. Fold in half (brush edges with water or egg white to seal). 3. Bring corners together. 4. Overlap center; brush with water or egg white and press to seal.
Saute for 5 mintues at medium heat:
1 TBS oil
1 small clove garlic, minced
2 carrots, finely chopped
1 medium onion, minced
2 cups chopped spinach
3 TBS seasame seeds
Combine in a bowl with:
1 egg
1/2 cup breadcrumbs
1/2 tsp fresh ground ginger (see note below)
1 TBS sherry (I used red wine vinegar)
3 TBS soy sauce
------
1 pkg AZUMAYA Square Wraps
Fill wraps and deep fry until brown. Used stainless steel pan and about a 1 cup of oil for frying on med-high heat. They cook really fast.
About ginger: I didn't have fresh so I used what I had in the cupboard. I thought it was too strong of a taste, but Scott liked it. So next time I would either get fresh ginger (bulk section??), leave it out or just use less. As we were eating Scott reminded me that my favorite meal at Ring of Fire is Orange Ginger Chicken. They also have ginger lemonade that I like - wonder what kind of ginger they use?
Sunday, August 3, 2008
EASY DINNER SURPRISE
EASY DINNER SURPRISE
Was easy and yummy! Double if making with guests. Serve over rice or baked potatoes. Went well with Sesame Steamed Broccoli (see Taylor RS pg 41) and cottage cheese. Found in crock pot cookbook pg. 94.
1 - 1/2# stewing meat, cubed
1 can cream of mushroom soup
1 can cream of celery soup
1 pkg dry onion soup mix
4 oz can mushroom pieces
Combine everything. Cook on low 8-10 hours. Serve over rice or baked potatoes.
Was easy and yummy! Double if making with guests. Serve over rice or baked potatoes. Went well with Sesame Steamed Broccoli (see Taylor RS pg 41) and cottage cheese. Found in crock pot cookbook pg. 94.
1 - 1/2# stewing meat, cubed
1 can cream of mushroom soup
1 can cream of celery soup
1 pkg dry onion soup mix
4 oz can mushroom pieces
Combine everything. Cook on low 8-10 hours. Serve over rice or baked potatoes.
BERRY NAPOLEONS WITH SUGARED WONTON WRAPPERS
Berry Napoleons with Sugared Wonton Wrappers
Cooking Spray
12 wonton wrappers
2 Tbsp sugar
1 cup whipping cream
1 cup raspberries, blackberries, strawberries or a combination
1 Tbsp powdered sugar
Mint to garnish, if desired
Preheat over to 400. Coat a large baking sheet with cooking spray.
Arrange wonton wrappers on prepared baking sheet and spray the surface with cooking spray. Sprinkle sugar over wontons. Bake 5 minutes, until golden brown. Remove wontons from oven and arrange 4 on a serving platter or individual plates. Top each wonton with 2 Tbsp of whipped topping and then 2 Tbsp of berries. Top with 2nd wonton wrapper and then repeat layers. Sift powdered sugar on top layer. Serve immediately.
We really liked and was very easy to make.
Cooking Spray12 wonton wrappers
2 Tbsp sugar
1 cup whipping cream
1 cup raspberries, blackberries, strawberries or a combination
1 Tbsp powdered sugar
Mint to garnish, if desired
Preheat over to 400. Coat a large baking sheet with cooking spray.
Arrange wonton wrappers on prepared baking sheet and spray the surface with cooking spray. Sprinkle sugar over wontons. Bake 5 minutes, until golden brown. Remove wontons from oven and arrange 4 on a serving platter or individual plates. Top each wonton with 2 Tbsp of whipped topping and then 2 Tbsp of berries. Top with 2nd wonton wrapper and then repeat layers. Sift powdered sugar on top layer. Serve immediately.
We really liked and was very easy to make.
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