Unfortunately, I don't have pics of this meal, but it is so good and easy it got ate up before I could take a picture :)
Tacorito
Sauce:
2 cans cream of chicken soup
1 can full of water
1/2 can of milk
1 teaspoon cumin
salt and pepper to taste
Mix all ingredients above in medium sauce pan over medium-low heat. Stir with a wire whisk. Simmer for about 25-30 minutes
Assembly time:
1 pound ground hamburger or diced chicken breast, cooked and drained
8 burrito size tortillas
1 cup shredded cheddar cheese for filling
0.5 cup shredded cheddar cheese for topping
For each tortilla, put a little cheddar cheese, some of the meat and about 2 tablespoons of the sauce. Roll up like a burrito (ends in) and place in lightly greased 9x13 pan. Do all 8 tortillas.
Pour the rest of the sauce on top of the rolled tortillas and top with the remaining cheddar cheese. Bake covered at 325 for 20-30 minutes
Quinnie's Birthday Countdown!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
March 9, 2012
February 24, 2012
Easy Egg Bake
I have been getting home pretty late for the last week (after 6pm) and the last thing I want to do is figure out what is for supper when I walk in the door. So I like when most of my work is done in advance!!
Easy Egg Bake
Spray 8x8 baking dish
Layer the following in dish in order listed:
Mix below ingredients and then pour over the above ingredients
Refrigerate overnight (covered)
Bake uncovered for 1 hour at 300 degrees
Easy Egg Bake
Spray 8x8 baking dish
Layer the following in dish in order listed:
- 3 slices of bread with crust removed, cut into small pieces
- 0.5 lb Velveeta cheese, cubed
- 1 cup of diced ham (or bacon or sausage)
- 1/4 cup melted margarine
Mix below ingredients and then pour over the above ingredients
- 6 eggs beaten
- 0.5 tsp salt
- pepper to taste
- 1.5 cups milk
Refrigerate overnight (covered)
Bake uncovered for 1 hour at 300 degrees
February 14, 2012
Need some sweets?
So, last night I made a lot of mini-cupcakes for the kids' valentines parties.
Although these are nice, thought I'd give you some more exciting sweet treats (with the link-ups) that I've found online lately!
The first couple of recipes all come from My Baking Addiction
Chambord Cupcakes: Adult cupcakes :)
Although these are nice, thought I'd give you some more exciting sweet treats (with the link-ups) that I've found online lately!
The first couple of recipes all come from My Baking Addiction
Chambord Cupcakes: Adult cupcakes :)
Red Velvet cupcakes in a jar: For gifts to anyone!
Then for those of us who want recipes that are really simple...
I'll refer to these as Easy Brownies. Found them via The Londoner
January 27, 2012
Runza Recipe
About a week ago, I mentioned that I made some homemade Runzas. Today, I will share the "recipe." Note that this recipe make a lot of Runzas (72 small) so I freeze some in foil for quick meals later!
For 72 (ish) Runzas:
6 pounds 80-85% lean ground beef
1 small head of cabbage
1 large onion
72 Rhodes dinner rolls (frozen section)
First note the direction on the rolls - they take about 3-5 hours to rise, so you need to get the first batch out about 4 hours before you are ready to start really making them, then the other batch out an hour later.
Chop (or grate or dice) onion and cabbage to desired size (I grate mine in a blender and the kids don't even know they are eating some veggies then).
Brown (with salt and pepper) hamburger (I do about 1 lb at a time) and put in large pot with some of the grease. Add the onion and cabbage (as well as a bit more salt and pepper) and simmer for at least 10 minutes.
Put some of the meat mixture in a colander.
Roll out one of the pieces of roll and add a heaping scoop of meat mixture, seal dough.
Continue for each.
Bake on GREASED baking sheet for 15-20 minutes.
(Feel free to add more to the runzas - I add cheese, but some people may add olives, mushrooms, etc)
For Runzas that you've frozen, you can reheat in the foil they were stored in. Bake them for about an hour at 300, then "open" the package and bake for another 10 minutes.
Enjoy!
For 72 (ish) Runzas:
6 pounds 80-85% lean ground beef
1 small head of cabbage
1 large onion
72 Rhodes dinner rolls (frozen section)
First note the direction on the rolls - they take about 3-5 hours to rise, so you need to get the first batch out about 4 hours before you are ready to start really making them, then the other batch out an hour later.
Chop (or grate or dice) onion and cabbage to desired size (I grate mine in a blender and the kids don't even know they are eating some veggies then).
Brown (with salt and pepper) hamburger (I do about 1 lb at a time) and put in large pot with some of the grease. Add the onion and cabbage (as well as a bit more salt and pepper) and simmer for at least 10 minutes.
Put some of the meat mixture in a colander.
Roll out one of the pieces of roll and add a heaping scoop of meat mixture, seal dough.
Continue for each.
Bake on GREASED baking sheet for 15-20 minutes.
(Feel free to add more to the runzas - I add cheese, but some people may add olives, mushrooms, etc)
For Runzas that you've frozen, you can reheat in the foil they were stored in. Bake them for about an hour at 300, then "open" the package and bake for another 10 minutes.
January 20, 2012
Homemade Pizza
Growing up as a child, I was no different in the fact that I loved pizza (and still do). In addition, I have always been a thick crust girl when it comes to my pizza. My Mom, however, is a thin crust girl. So when she made homemade pizza, it was a thin crust. Now don't get me wrong, I love pizza of any crust so I did of course eat it. But when I got out on my own, I never really made homemade pizza because I wanted the thick crust.
Then while in grad school a friend of mine had this leftover pizza from lunch and I asked her what pizza place it came from and she said she made it!! It was a thick crust pizza and she made it?!? Recipe please. She told me that she got this recipe from home economics class so that is the source I got for you today!
Homemade Pizza Thick Crust
1 cup warm water
1 package rapid rise yeast
2 T vegetable oil
1 T sugar
1 t salt
3 cups flour (plus a little for kneading)
Dissolve yeast in warm water. Then add oil, sugar and salt and stir well. Add about 1 cup of flour and mix in. Add between 1.5 and 2 cups flour until dough is not real wet anymore but isn't getting crumbly. Knead dough on floured surface for about 5 minutes. Let it rest and rise for at least 20 minutes (I usually go 30 minutes). Press dough onto greased pizza pan and poke holes in it with a fork (to avoid bubbles). Bake for 13 minutes at 375. Add desired toppings. Bake for another 12-15 minutes at 425.
For a little something extra, when I have the pizza half baked (before I add toppings), I spread on a little butter and top it with garlic powder :)
Enjoy!
Then while in grad school a friend of mine had this leftover pizza from lunch and I asked her what pizza place it came from and she said she made it!! It was a thick crust pizza and she made it?!? Recipe please. She told me that she got this recipe from home economics class so that is the source I got for you today!
Homemade Pizza Thick Crust
1 cup warm water
1 package rapid rise yeast
2 T vegetable oil
1 T sugar
1 t salt
3 cups flour (plus a little for kneading)
Dissolve yeast in warm water. Then add oil, sugar and salt and stir well. Add about 1 cup of flour and mix in. Add between 1.5 and 2 cups flour until dough is not real wet anymore but isn't getting crumbly. Knead dough on floured surface for about 5 minutes. Let it rest and rise for at least 20 minutes (I usually go 30 minutes). Press dough onto greased pizza pan and poke holes in it with a fork (to avoid bubbles). Bake for 13 minutes at 375. Add desired toppings. Bake for another 12-15 minutes at 425.
For a little something extra, when I have the pizza half baked (before I add toppings), I spread on a little butter and top it with garlic powder :)
Enjoy!
January 13, 2012
Hamburger Green Bean Casserole
A lot of people have been finding my recipes that I posted awhile back (homemade french fries and potato soup). One of my friends has also asked me to start posting more recipes for quick suppers. So, here is one that I really like. Unfortunately I haven't made it in awhile so I don't have pictures to go with it.
I know I got this out of one of my cookbooks, I just can't remember which one. It may have been "Where's Mom Now That I Need Her":
Hamburger Green Bean Casserole
1 pound 80-90% lean hamburger
1 can tomato soup
1 can green beans (I prefer the french style)
1.5 cups mashed potatoes (I either use leftovers or instant potatoes)
1 cup cheddar cheese
Brown hamburger and drain-off grease. In same skillet as hamburger, add tomato soup and green beans. Simmer until warm. Put ingredients in 9 by 9 baking dish. Top with mashed potatoes and then cheddar cheese. Bake at 325 for 15-20 minutes.
Enjoy!
I know I got this out of one of my cookbooks, I just can't remember which one. It may have been "Where's Mom Now That I Need Her":
Hamburger Green Bean Casserole
1 pound 80-90% lean hamburger
1 can tomato soup
1 can green beans (I prefer the french style)
1.5 cups mashed potatoes (I either use leftovers or instant potatoes)
1 cup cheddar cheese
Brown hamburger and drain-off grease. In same skillet as hamburger, add tomato soup and green beans. Simmer until warm. Put ingredients in 9 by 9 baking dish. Top with mashed potatoes and then cheddar cheese. Bake at 325 for 15-20 minutes.
Enjoy!
December 18, 2011
Peanut Butter Bars
Today's recipe I got from a middle school friend's Mom and I hadn't even thought about it since I was 16 until just this week! I emailed my Mom and asked her if she remembered a recipe that had a yellow cake-like bottom, topped with peanut butter and chocolate. She found it for me and sent it to me! I like this as it is not that sweet compared to so many things this time of year. Enjoy!
Peanut Butter Bars
4 eggs
1 tsp vanilla
1 3/4 cups sugar
2 cups flour
2 T melted butter
2 T oil
1 cup milk
1 tsp baking powder
12 oz chocolate chips
Peanut butter
Beat sugar, oil, butter. Mix in milk. Add eggs, one at a time. Add remaining ingredients (except peanut butter and chip) and mix.
Bake in greased jelly roll pan (I believe it's a 10 x 15) at 350 for 20 minutes. As soon as removed from oven, spread on peanut butter to melt. Chill. Melt chips and spread over. Refridgerate 10 minutes. Line cut the chocolate. Refridgerate until serving.
Peanut Butter Bars
4 eggs
1 tsp vanilla
1 3/4 cups sugar
2 cups flour
2 T melted butter
2 T oil
1 cup milk
1 tsp baking powder
12 oz chocolate chips
Peanut butter
Beat sugar, oil, butter. Mix in milk. Add eggs, one at a time. Add remaining ingredients (except peanut butter and chip) and mix.
Bake in greased jelly roll pan (I believe it's a 10 x 15) at 350 for 20 minutes. As soon as removed from oven, spread on peanut butter to melt. Chill. Melt chips and spread over. Refridgerate 10 minutes. Line cut the chocolate. Refridgerate until serving.
December 17, 2011
Chocolate Mint Fudge
Today on my friend's Christmas Cookie Countdown: Soft Gingersnaps.
I am going to share a recipe that gets gobbled up (just made a batch for a party that was gone in under hour!) Easy Chocolate Mint Fudge!
This is a recipe I tried for the first time this year - basically took my peanut butter fudge recipe and edited it a little :)
3 cups sugar
12 T oleo
2/3 cup evaporated milk
1 jar (7 oz) marshmallow creme
1 t peppermint extract
10 oz bag of dark chocolate mint chips
Bring sugar, oleo and evaporated milk to a boil and continuing boiling for 4 minutes, stirring constantly.
Remove from heat and add peppermint extract, 1 jar marshmellow creme (7 oz size) and 10 oz bag of dark chocolate mint chips. Mix well and spread into buttered 9 x 13 pan.
Makes 3 lbs of fudge
I am going to share a recipe that gets gobbled up (just made a batch for a party that was gone in under hour!) Easy Chocolate Mint Fudge!
This is a recipe I tried for the first time this year - basically took my peanut butter fudge recipe and edited it a little :)
3 cups sugar
12 T oleo
2/3 cup evaporated milk
1 jar (7 oz) marshmallow creme
1 t peppermint extract
10 oz bag of dark chocolate mint chips
Bring sugar, oleo and evaporated milk to a boil and continuing boiling for 4 minutes, stirring constantly.
Remove from heat and add peppermint extract, 1 jar marshmellow creme (7 oz size) and 10 oz bag of dark chocolate mint chips. Mix well and spread into buttered 9 x 13 pan.
Makes 3 lbs of fudge
December 16, 2011
Kool-Aid Cookies
Today I'm doing a co-host for my friend's Christmas Cookie Countdown - she has lot of great treats!
I decided to share something different - although it is not a true "Christmas Cookie," these are a lot of fun to make with the kids and you can change colors/flavors to meet holidays. So, around Christmas, I make green (lime) and red (black cherry) - what are they? Kool-Aid Cookies!
Ingredients
1/2 cup oleo
1 egg
1 cup sugar
2 1/4 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 tsp unsweetened koolaid (use 1 1/2 tsp if making grape)
Directions
1. Cream together oleo, sugar and egg.
2. Add milk and mix.
3. Stir in dry indregients and mix well. (I add the Koolaid last to insure that in mixes well).
4. Drop by teaspoonfuls on lightly greased cookie sheet.
5. Bake at 375 for 10-12 minutes (until bottom is lightly brown).
6. Cool; then frost with powdered sugar frosting with 1/2 tsp Koolaid mixed in.
Makes approx 3 dozen, depending on size.
I decided to share something different - although it is not a true "Christmas Cookie," these are a lot of fun to make with the kids and you can change colors/flavors to meet holidays. So, around Christmas, I make green (lime) and red (black cherry) - what are they? Kool-Aid Cookies!
Ingredients
1/2 cup oleo
1 egg
1 cup sugar
2 1/4 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 tsp unsweetened koolaid (use 1 1/2 tsp if making grape)
Directions
1. Cream together oleo, sugar and egg.
2. Add milk and mix.
3. Stir in dry indregients and mix well. (I add the Koolaid last to insure that in mixes well).
4. Drop by teaspoonfuls on lightly greased cookie sheet.
5. Bake at 375 for 10-12 minutes (until bottom is lightly brown).
6. Cool; then frost with powdered sugar frosting with 1/2 tsp Koolaid mixed in.
Makes approx 3 dozen, depending on size.
December 15, 2011
Gingerbread Cookies
Today on Branson's Christmas Cookie Countdown: Marshmallow Holly Treats
Today I've posted a recipe that I first tried last year - gingerbread cookies. I have liked these cookies for awhile, but it was never on the list of cookies to make with my Mom - we already had a lot of cookies on our list. In addition, this cookie is not one that all love (including my hubby!) Owen helped me with stirring, cutting and frosting the cookies - how did we do?
Preheat the oven to 350 degrees F.
Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out with gingerbread boy and girl cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.
Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.
To make the icing, combine the confectioners' sugar and milk. Divide the mixture into thirds; leave 1/3 white, and color 1/3 green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties.
Today I've posted a recipe that I first tried last year - gingerbread cookies. I have liked these cookies for awhile, but it was never on the list of cookies to make with my Mom - we already had a lot of cookies on our list. In addition, this cookie is not one that all love (including my hubby!) Owen helped me with stirring, cutting and frosting the cookies - how did we do?
Ingredients
- 3/4 cup packed dark brown sugar
- 1 stick butter or margarine, softened
- 2 large eggs
- 1/4 cup molasses
- 3 3/4 cups all-purpose flour, plus more for dusting work surface
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
Icing:
- 1 cup confectioners' sugar, sifted
- 1 to 2 tablespoons milk
- Food coloring, as desired
Directions
Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.Preheat the oven to 350 degrees F.
Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out with gingerbread boy and girl cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.
Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.
To make the icing, combine the confectioners' sugar and milk. Divide the mixture into thirds; leave 1/3 white, and color 1/3 green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties.
December 14, 2011
Peanut Butter Kiss Cookies
Go check out my friend's recipe for Rum Balls.
Today I'm going to share a recipe similar to the one that my Mom and I make together. I know that this is not the same recipe she uses as I'm pretty sure her's only has brown sugar (no white sugar) and no milk. However, I like this recipe as the peanut butter cookie is less of a pain (not as crumbly).
Adapted from Hersheys.com
Ingredients
About 4 dozen cookies.
Today I'm going to share a recipe similar to the one that my Mom and I make together. I know that this is not the same recipe she uses as I'm pretty sure her's only has brown sugar (no white sugar) and no milk. However, I like this recipe as the peanut butter cookie is less of a pain (not as crumbly).
Adapted from Hersheys.com
Ingredients
- 48 HERSHEY'S KISSES Brand Milk Chocolates
- 1/2 cup shortening
- 3/4 cup Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions
- Heat oven to 375°F. Remove wrappers from chocolates.
- Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. Place in mini muffin pan.
- Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from pan to wire rack. Cool completely.
- I usually place them in the freezer for about 15-20 minutes to harden up the chocolate so that I can stack these cookies! (Thanks for this tip Mom!)
About 4 dozen cookies.
December 13, 2011
Peanut Butter Fudge (CCC)
Today my friend has posted Oreo Balls!
I am going to share a recipe that gets gobbled up (just made a batch for a party that was gone in under hour!) Easy Peanut Butter Fudge!
This is adapted from a recipe I got from my Mom, so I'm unsure of the origination of it, but pretty sure it came from a jar of Kraft Marshmallow Creme!
3 cups sugar
12 T oleo
2/3 cup evaporated milk
1 jar (7 oz) marshmallow creme
1 t vanilla
1 cup peanut butter
Bring sugar, oleo and evaporated milk to a boil and continuing boiling for 4 minutes, stirring constantly.
Remove from heat and add 1 tsp vanilla, 1 jar marshmellow creme (7 oz size) and 1
cup peanut butter. Mix well and spread into buttered 9 x 13 pan.
Makes 3 lbs of fudge
I am going to share a recipe that gets gobbled up (just made a batch for a party that was gone in under hour!) Easy Peanut Butter Fudge!
This is adapted from a recipe I got from my Mom, so I'm unsure of the origination of it, but pretty sure it came from a jar of Kraft Marshmallow Creme!
3 cups sugar
12 T oleo
2/3 cup evaporated milk
1 jar (7 oz) marshmallow creme
1 t vanilla
1 cup peanut butter
Bring sugar, oleo and evaporated milk to a boil and continuing boiling for 4 minutes, stirring constantly.
Remove from heat and add 1 tsp vanilla, 1 jar marshmellow creme (7 oz size) and 1
cup peanut butter. Mix well and spread into buttered 9 x 13 pan.
Makes 3 lbs of fudge
December 12, 2011
Iced Oatmeal Applesauce Cookies (CCC)
Today my friend has posted some Peanut Butter Cup Cookies.
The next recipe that I'm sharing is another from Martha Stewart's Cookie Cookbook - Iced Oatmeal-Applesauce Cookies. These are full of oatmeal, raisins and apples, so at least on the healthier side when it comes to cookies! I have taken these to school parties (for the kids and for my students) and they have been a hit!
Ingredients
4 tablespoons unsalted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup chunky-style applesauce
1 1/2 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup golden raisins
1 3/4 cups confectioners' sugar
3 tablespoons pure maple syrup
Directions
1.Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.
2.Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
3.Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.
Enjoy!
The next recipe that I'm sharing is another from Martha Stewart's Cookie Cookbook - Iced Oatmeal-Applesauce Cookies. These are full of oatmeal, raisins and apples, so at least on the healthier side when it comes to cookies! I have taken these to school parties (for the kids and for my students) and they have been a hit!
Ingredients
4 tablespoons unsalted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup chunky-style applesauce
1 1/2 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup golden raisins
1 3/4 cups confectioners' sugar
3 tablespoons pure maple syrup
Directions
1.Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.
2.Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
3.Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.
Enjoy!
via marthastewart.com
December 11, 2011
Surprise (Andes) Cookies
Christmas Cookie Countdown - friend has posted Cranberry Orange Delights!
I have decided to share one of my favorite recipes I got through a recipe exchange we did as graduate students - Surprise Cookies! -what is better than a cookie that has an Andes mint inside?
I have decided to share one of my favorite recipes I got through a recipe exchange we did as graduate students - Surprise Cookies! -what is better than a cookie that has an Andes mint inside?
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 teaspoon Spice Islands® pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 65 mint Andes candies
Directions
- In a bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
- With floured hands, shape a tablespoonful of dough around 42 candies, forming rectangular cookies. Place 2 in. apart on greased baking sheets.
- Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. In a microwave or saucepan, melt the remaining candies; drizzle over cookies. Yield: 3-1/2 dozen.
via tasteofhome.com
December 10, 2011
Caramel Pretzel Rods
On my friend's Christmas Cookie Countdown - haystacks.
Today I'm sharing a recipe for one of the things I love to eat when other people make them - Caramel Pretzel Rods. I've never actually tried these myself but just may have to this year!
Today I'm sharing a recipe for one of the things I love to eat when other people make them - Caramel Pretzel Rods. I've never actually tried these myself but just may have to this year!
Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup butter, cubed
- 1 can (14 ounces) sweetened condensed milk
- 1 package (10 ounces) pretzel rods
- 6 to 12 ounces white candy coating
- 6 to 12 ounces milk chocolate candy coating
3/4 cup finely chopped walnuts, optionalYuck!
Directions
- In a large heavy saucepan, combine the sugar, corn syrup and butter. Bring just to a boil over medium heat, stirring constantly. Continue boiling, without stirring, at a moderate-steady rate for 4 minutes. Remove from the heat; stir in milk. Return to the heat. Reduce to medium-low; cook and stir until a candy thermometer reads 245° (firm-ball stage). Keep warm.
- Pour 2 cups caramel mixture into a 2-cup glass measuring cup. Quickly dip each pretzel halfway into caramel. Allow excess to drip off. Place on well-buttered baking sheets; let stand until hardened.
- In a microwave, melt white candy coating; stir until smooth. Dip half of the caramel-coated pretzels into coating. Melt milk chocolate coating; dip remaining pretzels. Drizzle white-coated pretzels with milk chocolate coating; drizzle milk chocolate-coated pretzels with white coating. Sprinkle with walnuts if desired. Store in an airtight container. Yield: about 2-1/2 dozen.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. Any remaining caramel mixture may be poured into a well-buttered 8-in x 4-in. x 2-in. loaf pan. Cool to room temperature before cutting into squares and wrapping in waxed paper.
via tasteofhome.com
December 9, 2011
Snickerdoodles (Christmas Cookie Countdown)
Head on over to my friend's blog - her cookie today is pumpkin pie cookies!
Here I'm sharing my favorite recipe (so far) from the Martha Stewart Cookie Cookbook - Snickerdoodles!
Here I'm sharing my favorite recipe (so far) from the Martha Stewart Cookie Cookbook - Snickerdoodles!
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup pure vegetable shortening
- 1 3/4 cups sugar, plus more if needed
- 2 tablespoons ground cinnamon, plus more if needed
- 2 large eggs
Directions
- Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
- Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
- In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
via marthastewart.com
December 8, 2011
Peppermint Cheesecake Bars
Today on my friend's Christmas Cookie Countdown she has a recipe for Amaretto Snowballs. Go check it out!
I wanted to share with you a recipe I originally got from a friend. I had to ask her for it as I absolutely loved these bars when she made them (she actually brought some into me at the hospital after I had Owen, and when I was on solid food!)
These are great to bring to a family get together and since they are bars, you can eat them with your fingers (if desired) instead of with a fork. Makes it even easier for your friends and family to grab one! One special note - don't count on any leftovers!
Peppermint Cheesecake Bars
Ingredients
2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about 24 cookies)
1/2 cup (1 stick) butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 tablespoon peppermint extract
1/2 cup semi-sweet chocolate chips
2 teaspoons shortening
14 Andes creme de menthe thin candies, chopped
Directions
Preheat oven to 325°F. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool.
In medium bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25 to 30 minutes. Cool 20 minutes; chill.
Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over the top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Store leftovers covered in refrigerator.
Find recipe online here
via eaglebrand.com
I wanted to share with you a recipe I originally got from a friend. I had to ask her for it as I absolutely loved these bars when she made them (she actually brought some into me at the hospital after I had Owen, and when I was on solid food!)
These are great to bring to a family get together and since they are bars, you can eat them with your fingers (if desired) instead of with a fork. Makes it even easier for your friends and family to grab one! One special note - don't count on any leftovers!
Peppermint Cheesecake Bars
Ingredients
2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about 24 cookies)
1/2 cup (1 stick) butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 tablespoon peppermint extract
1/2 cup semi-sweet chocolate chips
2 teaspoons shortening
14 Andes creme de menthe thin candies, chopped
Directions
Preheat oven to 325°F. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool.
In medium bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25 to 30 minutes. Cool 20 minutes; chill.
Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over the top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Store leftovers covered in refrigerator.
Find recipe online here
via eaglebrand.com
December 7, 2011
Christmas Cookie Countdown - with Hot Chocolate!
A friend of mine is hosting a Christmas Cookie Countdown on her blog, which I have been asked to be a co-host for on December 16th. However, why should I wait so long to share with you all the great recipes that will be highlighted on her blog (and she allows a link-up if you have your own recipes to share!).
So I thought it might be fun to spotlight some other types of goodies to go with the cookies that she is sharing. So today, I've decided to share a great hot chocolate recipe (yes - you can make homemade hot chocolate!). It makes a lot of hot chocolate, but one of the best things is it can be store in the fridge for up to 5 days and be reheated - score!
Dreamy Hot Chocolate
Servings: Approximately 2 quarts
Prep Time: 5 min
Cook Time: 10 min
Difficulty: Easy
Ingredients
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened cocoa
1 (14-ounce) can Sweetened Condensed Milk (not evaporated milk)
6 1/2 cups hot water
Mini Marshmallows (optional)
Directions
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.
Tip: Chocolate can be store in the refrigerator up to 5 days. Mix well and reheat before serving.
Recipe Courtesy Paula Deen
via pauladeen.com
So I thought it might be fun to spotlight some other types of goodies to go with the cookies that she is sharing. So today, I've decided to share a great hot chocolate recipe (yes - you can make homemade hot chocolate!). It makes a lot of hot chocolate, but one of the best things is it can be store in the fridge for up to 5 days and be reheated - score!
Dreamy Hot Chocolate
Servings: Approximately 2 quarts
Prep Time: 5 min
Cook Time: 10 min
Difficulty: Easy
Ingredients
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened cocoa
1 (14-ounce) can Sweetened Condensed Milk (not evaporated milk)
6 1/2 cups hot water
Mini Marshmallows (optional)
Directions
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.
Tip: Chocolate can be store in the refrigerator up to 5 days. Mix well and reheat before serving.
Recipe Courtesy Paula Deen
via pauladeen.com
November 3, 2011
Baked Potato Soup
It is that time of year again to start bringing out all the soup recipes. One of my favorite soups of all time is the potato soup from Outback Steakhouse (minus the chives). I had a "recipe" for potato soup, but I wanted their recipe! So I searched online and found one that was believed to be real close to tasting like Outback's - so I had to try it. It is unbeliveably good (even my husband raves about it and he not one to get overly excited about sharing recipes). So below is the recipe:
Ingredients
Potatoes (6-8 depending on the size)
1 Onion, diced
4 14oz cans of chicken broth
2 cups water
Salt to taste
Pepper to taste
1 dash of basil
1 dash of sugar
2 sticks of butter
3/4 cup of flour
1 1/2 cups heavy cream
Garnish
4-6 pieces of cooked bacon, chopped
Chopped chives (amount depends on your preference – I like a lot)
2 cups shredded Monterrey Jack / Cheddar cheese blend.
Directions
Bake the potatoes, set aside to peel later. (I definitely say to BAKE them - so much better!)
In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
Add the onion and cook until softened.
Add the flour and stir while it cooks for about 3 minutes.
Slowly add the chicken broth, water, salt, pepper, basil and sugar.
Bring to a boil, stirring often with a wire whisk.
Gradually add the heavy cream until you’ve reached the proper consistency.
Chop the potatoes into bite sized cubes and add to the soup.
Simmer for approximately 5 minutes to bring the potatoes to temperature.
Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.
Enjoy!
Mmmmm!
(Please note that I usually cut this batch in half! That is enough for 1 meal for all 4 of us, plus 2 lunches for leftovers :) )
September 8, 2011
Homemade French Fry recipe
So some of you probably saw that I tried making homemade french fries for the first time. The motivation for trying to? My husband went to a friend's hog roast this weekend which is the first place I ever had homemade french fries. I was unable to go this time around (way too hot our for Quinnie and my tummy was feeling icky) so they sounded good later!
In addition, Owen never believes me when I tell him that french fries come from potatoes so he got to see them go through the stages. So here, I will talk you through them in case you want to try them!
The recipe I followed I got from allrecipes (here). I cut the recipe in half!
Ingredients
2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
(This pictures is about half of what I made!)
They were definitely a hit with the family as there weren't any left! Mmmm!
In addition, Owen never believes me when I tell him that french fries come from potatoes so he got to see them go through the stages. So here, I will talk you through them in case you want to try them!
The recipe I followed I got from allrecipes (here). I cut the recipe in half!
Ingredients
- 2 1/2 pounds russet potatoes, peeled
- 1 cup all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 cup water, or as needed (I ended up with just shy of a 1/2 cup for half the batch!)
- 1 cup vegetable oil for frying
Directions
1. Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
(This pictures is about half of what I made!)
They were definitely a hit with the family as there weren't any left! Mmmm!
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