Wednesday, July 22, 2009
This is my picture...even I couldn't mess it up!
This is from my Mother in Laws blog. You should check it out..the recipes she has made and has collected are amazing!! Suesfood.blogspot.com
Here is what she says:
I have been searching for years to have the perfect roll recipe and this seems to be it. It is from Wendy Hodgkinson and it really does seem fool-proof.
3 1/4 Cup very warm water
2 TBS yeast
1/2 Cup oil
3/4 Cup sugar
1 TBS salt
8-10 Cups flour
In mixer sprinkle yeast over water and dissolve. Add four cups flour and mix. Combine oil, sugar, eggs and salt in another bowl. Add to flour mixture and mix 2 minutes. Add remaining flour until dough pulls away from sides. Knead 8 minutes. Pour 1 TBS oil in bottom of large bowl and add dough, turning in oil. Cover with plastic and rise 1 1/2 to 2 hours. Divide into 4 pieces. Roll in circle and cut into 12 wedges. Roll each triangle into crescent shape. Let these rise 1 1/2 hours covered with towel. Bake at 350 for 12 minutes and brush with butter when they are golden brown. Can half or quarter this recipe.
So this is one of my favorites. I got it from Amy Openshaw....she is an amazing cook!!
Chicken Pot Pie
3 TBSP BUTTER
1 onion 1/2 tsp. salt
3 Tbsp Flour 1/8 tsp. pepper
¾ c. chicken broth 2 pie crusts
¾ c. cream
1 cup corn
1 pkg. carrots and peas
2 cups diced chicken
Cook chicken...either fry it right then or I usually put it in the crock pot for a bit while I do other things. Set aside. Brown onions, using the butter, in a frying pan, once browned to your liking add flour. Mix in. Add all other ingredients, stirring and heating. Place in bottom pie crust. Add the top and punch a few holes in the top with a fork. Cook at 400 degrees for 40 minutes or until cooked to your liking! Enjoy! We love this one!
Wednesday, July 15, 2009
How to make them:
3/4 c. butter (or margarine)
1 1/2 c. brown sugar
2 T. water
Melt in a saucepan over medium heat until melted and then add:
2 c. chocolate chips, stirring until completely melted.
Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.
2 1/2 c. four
1 1/4 tsp. baking soda
1/2 tsp. salt
Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), and place on cookie sheet. Bake at 350 for 10 minutes.
When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool. I actually put mine in the fridge to help them cool faster. They turned out super yummy!
Tuesday, July 7, 2009
1 lb. ground beef
1 1/2 cups shredded cheddar cheese (i usually don't measure, i just throw on what looks good)
1/2 cup chopped onion
1 can cream of mushroom soup
1 can tomato soup
1 (10 oz.) can red enchilada sauce (Old El Paso is my favorite brand)
1 pkg. flour tortillas
1 can olives (these are optional, i usually don't use them, but this time i had them so i threw them on)
sour cream (also optional)
1. Brown the beef and drain the grease. Then add the chopped onion to the meat. Set aside.
2. In a separate bowl, combine soups and enchilada sauce.
3. Pour enough sauce into the bottom of a 9x13 baking dish to create a thin layer- this will help the enchiladas to not stick to the pan.
4. Spoon 2 to 3 tbs. of meat into each flour tortilla. Also put some cheese into each tortilla. Roll up.
5. Place seam side down into pan.
6. Pour remaining sauce on top of rolled tortillas.
7. Sprinkle with cheese and olives.
8. Cover with foil and bake at 350 for 25-30 min.
9. Serve with sour cream. Enjoy!
(I usually get about 8-10 enchiladas out of this recipe)
ps- just had to say that everyone so far has posted great recipes, i am excited to try them!
Monday, July 6, 2009
4 chicken breast halves
1 beaten egg
1 Tbsp water
1/4 cup cornstarch (once I used flour and it was just as good)
2 Tbsp butter
1/2 cup brown sugar
1/4 cup soy sauce
1/2 cup orange juice
1/4 cup vinegar
1 Tbsp cornstarch mixed in 2 Tbsp water
Preheat oven to 350*. Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch slurry as needed to make a thin sauce. Pour over chicken pieces and bake, covered with foil, for 20 minutes, then remove foil and bake another 15 minutes. Serve with ham fried rice or regular rice.Yeild: 4 servings
Ham Fried Rice
It's really easy for me to make this while the chicken bakes. Once the chicken starts baking, the rice starts cooking - they both take 20 minutes. It's perfect.
2 cups hot cooked rice
1 tsp vegetable oil
1 Tbsp finely chopped onion
2 Tbsp finely chopped celery (I once didn't have this and it was still good)
1/2 cup finely chopped carrot
1/2 cup finely chopped ham
2 eggs, slightly beaten
2 tsp soy sauce
salt and pepper to taste
Heat oil in a wok or frying pan over medium high heat. Add onion, celery, carrot, and ham. Stir fry until veggies are limp. Add rice and stir until mixture begins to brown. Push rice mixture to the side of the pan and add beaten egg, stirring until almost set, then combining with other ingredients. Stir in soy sauce and season to taste.Yeild: 4 servings
Thursday, July 2, 2009
I love to whip these muffins up. I've added my modifications for making them healthier and I seriously do not think you can tell that they are "healthy," just yummy!!
3/4 Cup milk
1/4 Cup vegetable oil (I use applesauce)
1 large egg
2 Cups all-purpose flour (I use whole wheat)
1/2 Cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup fresh, canned or frozen blueberries
1/4 Cup all-purpose flour
1/4 Cup packed brown sugar
1/4 tsp. ground cinnamon
2 Tbsp. firm butter or stick margarine (butter is better!)
Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter until crumbly.
Beat milk, oil, egg in large bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries.
Divide batter evenly into prepared muffin cups. Sprinkle with streusel topping.
Bake 20-25 min. in 400 oven.
1/2 head of cabbage, shredded or chopped
2 Tbsp. toasted sesame seeds
1/4 Cup chopped almonds
2 green onions, sliced
1 Cup sauteed chicken pieces, optional
2 Tbsp. sugar
1/4 Cup salad oil (I use olive oil)
3 Tbsp. vinegar (I like rice vinegar)
1/2 tsp. salt and 1/2 tsp. pepper
Right before serving break up 1 package dry Top Ramen noodles and stir in well with dressing.
This recipe came to my family from a friend, Sako Holiday, so we named the salad after her.