Tuesday, July 29, 2008
Monday, July 28, 2008
Recipe for Today: Date Balls
Shout-out: My friend and fellow church member, Jenny Bennett
1 stick of salted butter
1 package of chopped dates
3/4 cup sugar
2 1/2 cups of crispy rice cereal
3/4 cup chopped pecans
Combine butter, dates, and sugar into saucepan and wait until melted...keep on medium/high for around 2 minutes (be very careful how long you cook so it doesn't start to harden). Stir in crispy rice cereal and pecans and let cool. Roll into balls and dip in powdered sugar. (Be careful - the mixture will be hot!) Allow to cool before eating. Makes about 15-30 balls, depending on how big you make them.
**Jenny made these for my "Baking Party" last year at Christmas. They were delicious! I ended up making them for my family as gifts.
Friday, July 25, 2008
Recipe for Today: Crock Pot Chicken Taco Stew
Shout-out: My friend, Benita Chagala
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts
Mix everything together in a crock pot except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. (When chicken gets tender and can be shredded easily it is finished). 30 minutes before serving, remove chicken and shred. Return chicken to crock pot and stir in. This is good eaten with cheese, sour cream, or tortilla chips.
Thursday, July 24, 2008
Recipe for Today: Wheat Crust Garlic Chicken Pizza
Shout-out: My friend, Julie Halitzka
WHEAT CRUST GARLIC CHICKEN PIZZA (makes 2 pizzas)
Bread Machine Whole Wheat Crust
1 1/3 c. water
1/4 c. olive oil
3 1/2 c. whole wheat flour
1 1/2 tsp. salt
2 tsp. yeast
Place all ingredients in bread machine, liquids or dry first, according to manufacturer’s instructions. Program for the dough cycle, and press start. When machine beeps at the end of cycle, stop and unplug. Remove dough and place on a lightly floured surface, divide into two equal portions. Roll out, and cover with a cool damp towel for about 30 minutes to allow crust to rise. Preheat oven to 450°.
16 oz. Spaghetti Sauce
1 c. diced tomatoes
1/4 c. olive oil
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. pepper
1 tsp. minced garlic (or equivalent garlic powder)
Add all ingredients to sauce. (Measurements for spices are approximate, season to taste.) Simmer on low heat and cover until you are ready to add the sauce to the pizza.
1 lb. Chicken Breast
Cook chicken, season with garlic powder and pepper. Cut into small pieces.
1/4 c. Parmesan cheese
16 oz. mozzarella cheese
Bread Machine Whole Wheat Crust
Place crust in oven for 3-5 minutes to precook, before removing to assemble pizzas. Add sauce and chicken to crust, top with mozzarella and Parmesan cheese. Cook pizzas at 450° for 15-20 minutes.
Doesn't this sound wonderful?! Can't wait to try it! Keep those recipes coming!!
Wednesday, July 23, 2008
Recipe for Today: White Bean Dip (hummus wanna-be)
Shout-out: My friend, Kim Davidson (whom I also work with at SBTS)
White Bean Dip (hummus wanna-be)
19 oz white beans, drained and rinsed
1 T tahini
1 T olive oil
2 green onions (only the white and light green parts)
1/2 tsp oregano
1/4 tsp cumin
1/4 tsp pepper
1/4 tsp salt
1 large lemon - juiced - should be at least 3 tablespoons
Mix in a food processor and eat with pita or veggies. Notice there is definitely not as much tahini or olive oil which makes this recipe healthier and it still has tons of protein. Enjoy!
Stay tuned for more "guest recipes" coming your way over the next few days!
Thursday, July 17, 2008
Menu #2: Chicken Casserole, Mashed Potatoes, Green Beans, Fruit Cobbler
1 can cream of chicken soup
1 cup chicken broth (or more, if desired)
2 boxes chicken flavored stuffing (prepare according to directions)
1 sleeve crackers (TownHouse or Ritz type, not saltines)
2 T. butter, melted
2 T. cold unsalted butter, divided
1/2 cup *milk or evaporated milk (the evaporated milk makes them creamier)
1 tsp. mayonnaise or sour cream
Wash, peel, and slice potatoes into half-inch slices (this makes the potatoes cook faster). Put them in a pot and cover with water (I usually put a teaspoon of salt in the water so it will cook into the potatoes). Bring potatoes to a boil, reduce heat and simmer potatoes for about 20 minutes or until fork-tender. Remove from heat, drain well. Add mayonnaise or sour cream (or both!), 1 tablespoon butter, and half of the milk. Start mashing (or do what I do and use a hand mixer!). Add more milk until you have the consistency you want. Taste the potatoes and salt them to your taste. Add 1 tablespoon of butter to finish them off. (If you have leftover mashed potatoes, check out my recipe for Potato Cakes below!)
*You can use chicken broth instead of the milk for more flavor and less fat.
1 cup self-rising flour (must be self-rising)
1 cup sugar
1 cup milk
2 T. cold unsalted butter
Here are the fruits I like to use when making this cobbler:
*Cherry pie filling (can)
*Mixed berries (frozen)
*Peaches (can or frozen)
Wednesday, July 16, 2008
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup butter, melted
1/4 tsp. garlic powder
Preheat oven to 450 degrees. Mix together baking mix, milk, cheese, anda small amount of parsley flakes until soft dough forms; beat vigorously for 30 seconds. Drop by spoonfuls onto an ungreased cookie sheet. Bake for 8-10 minutes or until golden brown. Mix butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.
Lasagna (I haven't tried this recipe yet)
1 lb. ground beef
1 jar spaghetti sauce
2 cups cottage cheese
1 c. parmesan cheese, divided
12 oz. shredded mozzarella cheese
9-12 lasagna noodles, cooked
Brown meat, drain. Stir in spaghetti sauce. Mix cottage cheese and 1/2 cup of parmesan cheese together. Spread some meat sauce in the bottom of a 9x13 baking pan (or casserole dish), then alternate layers of noodles, meat sauce, cheese mixture, and mozzarella. Top with remaining parmesan cheese and bake at 350 degrees for 45 minutes. Let stand for 15 minutes before serving.
Strawberry Poke Cake (this is very light and refreshing!)
1 white cake mix (Water, vegetable oil and egg whites called for on box)
1 box small box strawberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 container frozen whipped topping, thawed
Heat oven to 350 degrees. Make cake as directed on box for 13x9-inch pan. Let cool completely.
Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours or overnight. Frost with whipped topping; garnish* with strawberries. Store covered in refrigerator.
*If you want to make your cake extra special (or impress that special someone), you can fan the strawberries to make it look more elegant.
Monday, July 14, 2008
I got this recipe from a wonderful Amish cookbook called "Our Yoder Heirloom Recipe Collection" that my mom bought me for Christmas in 2003. I love the recipes in this cookbook! They are very simple, down-home recipes that are also unique (i.e. Pumpkin Whoopie Pies, Snowman Soup, Poor Man's Steak, etc.). If you are interested in purchasing this cookbook, this site is the only place I have found it, but it is rather inexpensive. If you do purchase it, please leave me a comment and let me know how you like the recipes!
Now, without further ado, here is the recipe for the potato cakes from this wonderful cookbook:
3 c. leftover mashed potatoes
2 eggs, well-beaten
1 1/2 T. Bisquick or pancake mix
salt to taste
Mix all ingredients together. Add milk to desired consistency. Drop with large tablespoon onto hot, well-greased skillet. Flatten cakes slightly with spatula. Brown well on both sides. *Serve with gravy or pancake syrup. Enjoy!
*This is what the cookbook says, but just plain ole' ketchup works best for me!! :)
The Bible In 50 Words
God made, Adam bit, Noah arked, Abraham split,
Joseph ruled, Jacob fooled, bush talked, Moses balked;
Pharaoh plagued, people walked. Sea divided, tablets guided,
Promise landed. Saul freaked, David peeked, prophets warned,
Jesus born. God walked, love talked, anger crucified, hope died.
Love rose, Spirit flamed, Word spread, God remained.
Thursday, July 10, 2008
Rocky Road Bark
Now, pour each bag of chocolate chips into a glass mixing bowl. Toss them a little so that you have a "mixture" of chocolate flavors throughout. You can either melt the chips in the microwave or over a pan of water on the stove (double-boiler method). Once the chips are completely melted and the chocolate is smooth (it will have a glossy sheen to it), fold in the peanuts and marshmallows making sure that each piece is coated well.
Turn onto a cookie sheet lined with wax paper and spread out. The mixture should encompass the entire pan. Pop in the fridge until set. When it is set (or if you just can't wait any longer!) take it out of the fridge and break into pieces.
Tuesday, July 8, 2008
Over the years, I have discovered some hints that may help you in the kitchen - they certainly helped me! Feel free to comment, I would love to hear your kitchen hints!
These first two are known as the Golden Rules in the kitchen:
*Always wear an apron -- especially if you are a "working girl" who comes home and goes straight to the oven - you definitely don't want spaghetti sauce on your new white sweater.
*Tie your hair back -- if you have long hair. The last thing you want is for your dinner guest to bite into one of your "secret ingredient" cookies and discover ...well, you get the picture.
And here is a modge podge of other hints...
*Clean up as you go -- trust me, you will thank yourself for this later.
*A drinking glass can easily be used to cut homemade biscuits or roll out dough.
*Ground beef is easy to break up if you use a potato masher.
*Lemons and limes will give you more juice if you microwave them for a few seconds first.
*Garbage disposal smelling bad? Grind up some orange or citrus peels, or other fruit. Your disposal will smell fruity-fresh (not to mention the blades will be sharper!).
*An iron skillet is not only good for frying foods and baking cornbread, it also serves as a great meat tenderizer!
*Boring Brownies? Add some peanut butter chips or chocolate chips to the batter for some extra pizzazz.
*An ice cream scoop makes the perfect-size cookie (or even hamburger) every time.
*Substitute diet soda (cola or other dark soda) for the oil in boxed brownie mixes. The brownies are lighter in texture and less fattening!
*Use a muffin tin to bake individual meat loaves. It is the perfect portion size and the loaves cook much faster.
*Add a pat of butter to the water before adding pasta. The pasta will not stick together and will have a slight buttery taste to it.
*For an elegant effect when serving punch, make a frozen fruit ring. Arrange fruit slices (or grapes/strawberries) in a bundt pan, then fill with liquid of choice. Freeze until firm. Immerse in warm water to loosen ring. Beautiful!!
Stay tuned for more hints in the near future!! :)
Saturday, July 5, 2008
Anyway, I confess I had never made a berry pie before, but this one was too easy to be true! Sarah emailed me the recipe and I couldn't resist. I made the pie the next day to take to church for a committee meeting. Well, let me tell you, that pie was the hit! (I actually made some brownies as a backup in case the pie didn't turn out -- I think only two brownies were eaten. ) There were even a couple of pieces left over, so I gave them to Gene (one of the committee members) who was very grateful.
Well, I know you are getting anxious, so without further ado here is the recipe (courtesy of Sarah):
1 qt. berries (she used strawberries, blackberries, and raspberries**)
1 1/2 c. sugar
1/4 c. flour
1/4 tsp. salt
3 tbsp. butter
Pastry for 9 inch 2 crust pie*
Wash and drain berries. Mix sugar, flour and salt together, sifting several times. Pour the sugar mixture over the well drained berries and mix. Line pie pan with pastry. Brush bottom and sides with butter. Add sugared berries, and top with remaining butter. Roll remaining pastry and cut in 1/2 inch wide strips. Weave a lattice top on a flat lid, pinching the ends of the strips over the edge of the lid. Moisten edge of bottom crust lightly with cold water. Turn lattice top directly over berries, loosen ends of strips, and press strips to edge of bottom crust. By weaving the lattice top on a flat lid, you'll find it much easier to weave a neat pastry topping.
Bake 15 minutes in hot oven (425 degrees F.). Reduce heat to 350 degrees F. and bake 35 to 40 minutes longer. Enjoy!
*Sarah used a solid top crust (not a lattice top), so that is what I used. Just make a few slits in the top so the steam can escape.
**I used frozen raspberries (grocery was out of fresh ones), so I just increased the flour to 1/3 cup to soak up the excess liquid.
I hope you enjoy this pie as much as I did! Thanks Sarah!! :)