(First: please scroll down for another post featuring 'one yard wonder' projects!)
Not the real recipe--a fakeout that tastes reeaaaally good.
This makes about a cup and a half.
SECRET BURGER SAUCE
1 Cup mayo
1/4 C French Dressing
2 Tablespoons plus 2 teaspoons sweet pickle relish
Onion powder to taste--or about 2 T finely minced fresh onion
2 teaspoons white vinegar
2 teaspoons sugar
dash salt
Mix it all up and store in a jar. Let it mellow in the fridge for a few hours to blend the flavors, giving it a stir every once in a while. Enjoy on burgers or anywhere else you'd like.
This reminds me of recipes for Thousand Island Dressing. The difference seems to be that you use French dressing here instead of ketchup. Imagine, someone at McD's changed one ingredient of a classic recipe and created the standard for 'secret burger sauce'!
I'm linking to "The White Blue Sky" to join in "Culinary Evolution." Hop over there for a yummy-sounding Barbecue Sauce recipe!
http://thewhitebluesky.com/2010/06/week-7-culinary-evolution-tangy-homemade-barbeque-sauce.html
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, June 30, 2010
Monday, May 31, 2010
Bavarian Cream Recipe
This is an old family favorite that I'm making for dessert today. It's very, very easy and a nice, light ending to a meal. (Light doesn't mean low calorie, it means 'not filling', LOL!)
You need:
1 large box strawberry Jell-O
1/2 pint whipping cream
grapes, halved *
cut up pineapple (don't use fresh)
cut up oranges (I'm using mandarin)
mini marshmallows
You can also add finely chopped walnuts and maraschino cherries, if desired
Like most of my mother's recipes, there are no set numbers for most of this--just eyeball it. You really can't go wrong.
Make the Jell-O and refrigerate until it starts to gel (my mother uses some of the canned pineapple juice for the water.
Whip up the cream. Fold it into the partially gelled Jell-O.
Add the fruit and marshmallows.
Chill until set, then enjoy!
* Being 'Sorta Frugal' I refuse to pay $3.99 a pound for grapes, even though I'd only need a handful. So I'm going to try blueberries in this recipe today.
I will post a picture of this later today--it's a very pretty dessert. For the record, it is nothing like 'ambrosia,' which is much heavier and has coconut in it.
You need:
1 large box strawberry Jell-O
1/2 pint whipping cream
grapes, halved *
cut up pineapple (don't use fresh)
cut up oranges (I'm using mandarin)
mini marshmallows
You can also add finely chopped walnuts and maraschino cherries, if desired
Like most of my mother's recipes, there are no set numbers for most of this--just eyeball it. You really can't go wrong.
Make the Jell-O and refrigerate until it starts to gel (my mother uses some of the canned pineapple juice for the water.
Whip up the cream. Fold it into the partially gelled Jell-O.
Add the fruit and marshmallows.
Chill until set, then enjoy!
* Being 'Sorta Frugal' I refuse to pay $3.99 a pound for grapes, even though I'd only need a handful. So I'm going to try blueberries in this recipe today.
I will post a picture of this later today--it's a very pretty dessert. For the record, it is nothing like 'ambrosia,' which is much heavier and has coconut in it.
Monday, March 08, 2010
Tortilla Pizza
I found a pizza recipe using flour tortillas instead of pizza dough. I figured it was a good, quick way to make something different for lunch. The recipe calls for turkey pepperoni. Now me, I'm fussy--don't mess with what I know. But since I'm having some blood pressure problems and need to lose a little weight, I figured what the heck.
To my surprise, it tastes almost exactly like regular pepperoni but with 75% less fat! I have to do a comparison of the sodium content, but you get to eat a lot of pepperoni slices in one serving--and I only eat about 1/4 of that.
All you need is flour tortillas (or make them if you are ambitious), some sauce, low-moisture* mozzarella and whatever toppings you want. I have a pizza stone but you can use a cookie sheet just as well. Just throw it together and pop it into a 400 degree oven. It should cook up in a few minutes--if it turns brown around the edges, it's crispier. I like it that way. My younger son had his softer and just bent it like a soft taco.
*I think I've blogged about this before, but you always want the low-moisture kind so your pizza doesn't get all runny.
I made up a menu plan for two weeks and for the first time included some breakfasts and lunches. I'm not going overboard here--breakfast happens to be whatever was on sale in the frozen section of the grocery, cereal or maybe French toast or bacon and eggs. (Yeah, I know--bacon and blood pressure do not mix well. If I eat the stuff once a month, that's a lot. Ha, ha, maybe I'll see if turkey bacon tastes good!)
Hope everyone has a nice week! I'm seeing green things poking out of the ground, yay!
To my surprise, it tastes almost exactly like regular pepperoni but with 75% less fat! I have to do a comparison of the sodium content, but you get to eat a lot of pepperoni slices in one serving--and I only eat about 1/4 of that.
All you need is flour tortillas (or make them if you are ambitious), some sauce, low-moisture* mozzarella and whatever toppings you want. I have a pizza stone but you can use a cookie sheet just as well. Just throw it together and pop it into a 400 degree oven. It should cook up in a few minutes--if it turns brown around the edges, it's crispier. I like it that way. My younger son had his softer and just bent it like a soft taco.
*I think I've blogged about this before, but you always want the low-moisture kind so your pizza doesn't get all runny.
I made up a menu plan for two weeks and for the first time included some breakfasts and lunches. I'm not going overboard here--breakfast happens to be whatever was on sale in the frozen section of the grocery, cereal or maybe French toast or bacon and eggs. (Yeah, I know--bacon and blood pressure do not mix well. If I eat the stuff once a month, that's a lot. Ha, ha, maybe I'll see if turkey bacon tastes good!)
Hope everyone has a nice week! I'm seeing green things poking out of the ground, yay!
Friday, November 06, 2009
Turkey Dressing (Frugal Friday)
It's Frugal Friday over at Life as Mom. http://www.lifeasmom.com/2009/11/frugal-friday-freezer-cooking-on-cheap.html
Here's my donation. We all love stuffing, but lately I keep hearing that you aren't supposed to stuff the bird. It's because you can't get the internal temperature of the stuffing to a safe number (165 degrees F, I believe) without overcooking the bird.
I think I understand why I was sick on so many Thanksgiving Fridays as a kid. And my mom made/makes the BEST stuffing.
I've had the kind made in a casserole (which I think is called 'dressing') but it just doesn't taste the same. I figured there had to be a safe way to get that 'cooked in the bird' flavor. Then it hit me: turkey broth! And not some canned stuff, but real, homemade broth.
The trick is that you have to think ahead. Buy yourself a small turkey, a turkey breast or legs and wings for a meal. Sometimes, you can find a pre-cooked turkey breast on sale at your supermarket's deli counter.
After you have taken off the meat, throw the bones in a pot, add water, and boil for about an hour. I add Kosher salt and sometimes some pepper corns. Strain it all out when you are done, then put it in the fridge. The next day, take the fat off the top. Freeze the broth, or use it right away.
This is how I make stuffing now:
A loaf's worth of broken up bread
A small onion
A stick of butter
Sage to taste
Homemade Turkey Broth
Chop up the onion.
Melt the butter in a little pot.
Cook the onion in the butter for about five minutes, until the onion is soft.
Add butter/onion mixture to bread and toss. Sprinkle with sage to taste.
Now add in the turkey broth until you get a nice consistency. I like my dressing firm so I don't use too much broth. You can always add more later in the cooking process if you need to.
Put it all in a buttered casserole. Cover and pop it in the oven with the turkey, for about 30 minutes.
Enjoy!
Here's my donation. We all love stuffing, but lately I keep hearing that you aren't supposed to stuff the bird. It's because you can't get the internal temperature of the stuffing to a safe number (165 degrees F, I believe) without overcooking the bird.
I think I understand why I was sick on so many Thanksgiving Fridays as a kid. And my mom made/makes the BEST stuffing.
I've had the kind made in a casserole (which I think is called 'dressing') but it just doesn't taste the same. I figured there had to be a safe way to get that 'cooked in the bird' flavor. Then it hit me: turkey broth! And not some canned stuff, but real, homemade broth.
The trick is that you have to think ahead. Buy yourself a small turkey, a turkey breast or legs and wings for a meal. Sometimes, you can find a pre-cooked turkey breast on sale at your supermarket's deli counter.
After you have taken off the meat, throw the bones in a pot, add water, and boil for about an hour. I add Kosher salt and sometimes some pepper corns. Strain it all out when you are done, then put it in the fridge. The next day, take the fat off the top. Freeze the broth, or use it right away.
This is how I make stuffing now:
A loaf's worth of broken up bread
A small onion
A stick of butter
Sage to taste
Homemade Turkey Broth
Chop up the onion.
Melt the butter in a little pot.
Cook the onion in the butter for about five minutes, until the onion is soft.
Add butter/onion mixture to bread and toss. Sprinkle with sage to taste.
Now add in the turkey broth until you get a nice consistency. I like my dressing firm so I don't use too much broth. You can always add more later in the cooking process if you need to.
Put it all in a buttered casserole. Cover and pop it in the oven with the turkey, for about 30 minutes.
Enjoy!
Thursday, October 29, 2009
Freeze Ahead Breakfast
http://www.lifeasmom.com/
Jessica over at "Life As Mom" has a recipe swap going on today with breakfast as the theme. I love the way she makes eggs (what I would call 'over-easy') and totally plan to steal that idea next time I'm making my egg/cheese/bacon biscuits.
One problem some families have with breakfast is the morning rush. That's where 'freeze-ahead' comes in handy. In fact, my son James just asked me when I was going to make those fake-o Egg McMuffins again. (Well, I use biscuits, not muffins, but I'm sure English Muffins would work here.) Here is the recipe:
Freeze-ahead Egg/Bacon/Cheese Biscuits
A can of Grands Biscuits (Yeah, I cheat. Make your own if you like, but biscuits aren't my strong point, and I can get these pretty cheap with coupons)
Eggs--if you scramble them, you can probably get two sandwiches from one egg
Your favorite cheese, sliced
Bacon
There are no set amounts here--just go by what you think your family will eat, or at least by what won't fall off the edges.
Bake the biscuits and split them in half
Fry or scramble the eggs.
Fry the bacon.
Put some egg on a biscuit, then a piece of cheese, then some bacon. Put the top on the biscuit. Do this with all the biscuits.
You can eat these right now, or you can wrap each sandwich in plastic wrap and throw them in a plastic bag in the freezer. For my microwave, it takes about a minute for each biscuit to reheat from frozen, but you have to adjust for your own.
Of course, you can trade out the bacon for ham or sausage. Those round sausage patties you brown and serve would work great.
Whether you make this from scratch or cheat with Grands as I do, they are better than McDonald's and oh-so-much cheaper!
Jessica over at "Life As Mom" has a recipe swap going on today with breakfast as the theme. I love the way she makes eggs (what I would call 'over-easy') and totally plan to steal that idea next time I'm making my egg/cheese/bacon biscuits.
One problem some families have with breakfast is the morning rush. That's where 'freeze-ahead' comes in handy. In fact, my son James just asked me when I was going to make those fake-o Egg McMuffins again. (Well, I use biscuits, not muffins, but I'm sure English Muffins would work here.) Here is the recipe:
Freeze-ahead Egg/Bacon/Cheese Biscuits
A can of Grands Biscuits (Yeah, I cheat. Make your own if you like, but biscuits aren't my strong point, and I can get these pretty cheap with coupons)
Eggs--if you scramble them, you can probably get two sandwiches from one egg
Your favorite cheese, sliced
Bacon
There are no set amounts here--just go by what you think your family will eat, or at least by what won't fall off the edges.
Bake the biscuits and split them in half
Fry or scramble the eggs.
Fry the bacon.
Put some egg on a biscuit, then a piece of cheese, then some bacon. Put the top on the biscuit. Do this with all the biscuits.
You can eat these right now, or you can wrap each sandwich in plastic wrap and throw them in a plastic bag in the freezer. For my microwave, it takes about a minute for each biscuit to reheat from frozen, but you have to adjust for your own.
Of course, you can trade out the bacon for ham or sausage. Those round sausage patties you brown and serve would work great.
Whether you make this from scratch or cheat with Grands as I do, they are better than McDonald's and oh-so-much cheaper!
Friday, May 08, 2009
Salad Festival!
There's a summer salad festival going on over at "A Heart for Home." I don't know about you, but I can never get enough salad! Here's the link:
http://a-heart4home.blogspot.com/2009/04/calling-all-salads.html
Here is a salad my family really enjoys. Because it has a cabbage base, instead of lettuce, it 'keeps' longer. You really do want to go for the celery seed and the Longhorn Colby cheese for this, as they 'make' the recipe!
Delicious Vegetable Salad
A small head of cabbage (or half a big head) cut in chunks--don't shred it, this ain't cole slaw!
About a cup of Longhorn Colby Cheese, also cut in chunks
Cherry tomatoes
Broccoli, cut up
Carrots and celery, cut up
Anything else you like!!!!
Put these all in a big bowl.
The dressing:
1/4 cup sugar
1/2 teaspoon celery seed
1/2 teaspoon dry mustard...or squirt of the 'wet' kind
1/2 teaspoon salt
2 tablespoons cider vinegar
A dash of onion powder
1/2 cup vegetable or canola oil (I think olive oil would be too strong.)
Mix all the dressing ingredients, except for the oil, in a microwave-safe bowl. Heat for about a minute (depending on how strong your microwave is). Then stir until the sugar is dissolved and everything is nicely blended. Drizzle in the oil and stir--or do like I do, and just put it in a jar and shake like crazy.
Pour the warm dressing over the salad and toss. You can eat it like this, or later. You don't have to eat it warm--the heat is just to melt the sugar, I think!
All I know is, this tastes just as good a day later, if it lasts that long!
http://a-heart4home.blogspot.com/2009/04/calling-all-salads.html
Here is a salad my family really enjoys. Because it has a cabbage base, instead of lettuce, it 'keeps' longer. You really do want to go for the celery seed and the Longhorn Colby cheese for this, as they 'make' the recipe!
Delicious Vegetable Salad
A small head of cabbage (or half a big head) cut in chunks--don't shred it, this ain't cole slaw!
About a cup of Longhorn Colby Cheese, also cut in chunks
Cherry tomatoes
Broccoli, cut up
Carrots and celery, cut up
Anything else you like!!!!
Put these all in a big bowl.
The dressing:
1/4 cup sugar
1/2 teaspoon celery seed
1/2 teaspoon dry mustard...or squirt of the 'wet' kind
1/2 teaspoon salt
2 tablespoons cider vinegar
A dash of onion powder
1/2 cup vegetable or canola oil (I think olive oil would be too strong.)
Mix all the dressing ingredients, except for the oil, in a microwave-safe bowl. Heat for about a minute (depending on how strong your microwave is). Then stir until the sugar is dissolved and everything is nicely blended. Drizzle in the oil and stir--or do like I do, and just put it in a jar and shake like crazy.
Pour the warm dressing over the salad and toss. You can eat it like this, or later. You don't have to eat it warm--the heat is just to melt the sugar, I think!
All I know is, this tastes just as good a day later, if it lasts that long!
Saturday, March 21, 2009
Easy Onion Rings
I rarely fry anything. It makes too much of a mess. But once in a while, I get in the mood!
I don't have a deep fryer. I use a regular 3-quart pot and fill it about halfway up, then I use a thermometer to make sure I'm at the deep-fry temperature. Having your oil at the correct temp and making sure you have enough in the pot is key to successful frying.
So here is the recipe:
Onion cut into rings (Sweet onions like vidalias or mayans are best)
Complete Pancake Mix
Seltzer
any spice you like--I use just a bit of onion powder.
Mix the onion powder (or whatever) in with the pancake mix. Add seltzer until you have a nice consistency--not too thin, not too thick. Just a little thinner than actual pancake batter.
Dip the onions, then fry them a few at a time. Never overload your oil! You want to keep it at a steady temp, and too many goodies will bring it down. That will result in mushy onion rings. They cook up fast enough, so don't worry if you only do 2 or 3 at a time.
Drain on paper towels and add salt, as you go along.
Keep an eye on the temp, and either let the oil sit a minute to gain or remove from the burner for a few moments to let it cool again.
When you are all done, enjoy! But put a few in the freezer for the future. I flash-froze about 8 of them and put them in a bag. Today, I took them out and reheated them at 350 degrees in the toaster oven. They were great!
BTW, seltzer makes them 'puff' a little, so they come out just like diner onion rings.
PS...I strain and decant my oil into a canning jar and use it again. Twice is about my limit, but I think you can use it a few times with success.
I don't have a deep fryer. I use a regular 3-quart pot and fill it about halfway up, then I use a thermometer to make sure I'm at the deep-fry temperature. Having your oil at the correct temp and making sure you have enough in the pot is key to successful frying.
So here is the recipe:
Onion cut into rings (Sweet onions like vidalias or mayans are best)
Complete Pancake Mix
Seltzer
any spice you like--I use just a bit of onion powder.
Mix the onion powder (or whatever) in with the pancake mix. Add seltzer until you have a nice consistency--not too thin, not too thick. Just a little thinner than actual pancake batter.
Dip the onions, then fry them a few at a time. Never overload your oil! You want to keep it at a steady temp, and too many goodies will bring it down. That will result in mushy onion rings. They cook up fast enough, so don't worry if you only do 2 or 3 at a time.
Drain on paper towels and add salt, as you go along.
Keep an eye on the temp, and either let the oil sit a minute to gain or remove from the burner for a few moments to let it cool again.
When you are all done, enjoy! But put a few in the freezer for the future. I flash-froze about 8 of them and put them in a bag. Today, I took them out and reheated them at 350 degrees in the toaster oven. They were great!
BTW, seltzer makes them 'puff' a little, so they come out just like diner onion rings.
PS...I strain and decant my oil into a canning jar and use it again. Twice is about my limit, but I think you can use it a few times with success.
Tuesday, February 24, 2009
Kitchen Tip Tuesday: Recipe Notebook
It's time for Kitchen Tip Tuesday at Tammy's Recipes. Take a trip over there for some great tips and recipes from our fellow bloggers! http://www.tammysrecipes.com/node/1755
I don't have a recipe today, but a tip to keep track of the ones you find on line and would like to try. I used to either bookmark them, which takes up room on my toolbar, or print them out--which is more paperwork in a house already inundated with the stuff.
Solution: a cute little notepad. I bought mine when Target had their dollar deals on sale 75% off, so it cost me a quarter. It's got a chocolate lab puppy on the front.
Inside, I jot down the names of recipes and where to find them on line. The notepad is no bigger than my hand, so it takes up very little space. I plan to keep it right here on my desk, next to the laptop.
After I make a recipe, if I like it, I'll make a nicer copy to put into my recipe folder. In the meantime, having this little recipe notebook helps reduce all the papers around here!
I don't have a recipe today, but a tip to keep track of the ones you find on line and would like to try. I used to either bookmark them, which takes up room on my toolbar, or print them out--which is more paperwork in a house already inundated with the stuff.
Solution: a cute little notepad. I bought mine when Target had their dollar deals on sale 75% off, so it cost me a quarter. It's got a chocolate lab puppy on the front.
Inside, I jot down the names of recipes and where to find them on line. The notepad is no bigger than my hand, so it takes up very little space. I plan to keep it right here on my desk, next to the laptop.
After I make a recipe, if I like it, I'll make a nicer copy to put into my recipe folder. In the meantime, having this little recipe notebook helps reduce all the papers around here!
Thursday, January 22, 2009
Thrifty Thursday: Adaptation
I haven't participated in Thrifty Thursday for a while, so here I go again. My thrifty advice today is: 'adaptation.' Instead of running off to the store to get the ingredients you need for a recipe, look around and see what you can use instead.
I found a recipe for a Beef and Vegetable Bake in the January issue of Ladies' Home Journal. (Page 109). I have 90% of the ingredients. I'm only missing mushrooms, possibly red wine, and biscuit mix. Okay, I like mushrooms, but since it is only 2 of us eating tonight, they aren't practical. So I'll leave them out. I can increase the beef broth or add water to sub for the wine, if I need to do that.
As far as biscuit mix, well, I looked it up to make my own. But you need shortening, and I don't keep that in the house. So then I remembered I have a can of crescent rolls in the fridge. Instead of biscuits, I'm going to put the crescent dough on top. I think it will work. At the very least, I'm sure the meat part will taste good!
So, always think about what you already have that might be able to do the job. It will save you money!
For more great thrifty ideas, visit "Thrifty Jinxy" soon!
http://thriftyjinxy.blogspot.com/2009/01/thrifty-thursday-living-on-cheap_22.html
I found a recipe for a Beef and Vegetable Bake in the January issue of Ladies' Home Journal. (Page 109). I have 90% of the ingredients. I'm only missing mushrooms, possibly red wine, and biscuit mix. Okay, I like mushrooms, but since it is only 2 of us eating tonight, they aren't practical. So I'll leave them out. I can increase the beef broth or add water to sub for the wine, if I need to do that.
As far as biscuit mix, well, I looked it up to make my own. But you need shortening, and I don't keep that in the house. So then I remembered I have a can of crescent rolls in the fridge. Instead of biscuits, I'm going to put the crescent dough on top. I think it will work. At the very least, I'm sure the meat part will taste good!
So, always think about what you already have that might be able to do the job. It will save you money!
For more great thrifty ideas, visit "Thrifty Jinxy" soon!
http://thriftyjinxy.blogspot.com/2009/01/thrifty-thursday-living-on-cheap_22.html
Tuesday, January 13, 2009
Tightwad Tuesday
I found another awesome "Day" at a cool blog called "Beingfrugal.net." It is "Tightwad Tuesday." Head on over there to check out some great ideas from other bloggers!
http://beingfrugal.net/
Here is my donation. It is a recipe for the most tender, juicy roasted chicken you've ever eaten. I think it was shown on some morning show a while back, but don't ask me to remember where!
LEMON CHICKEN
You need a roasting chicken and one or two lemons. That's it. That's all.
Take a fork and stab the lemon a bunch of times and put it up inside the bird. If it's a big guy, you might need 2 lemons.
Roast your chicken exactly as you would a plain one. The lemon juice will leak out and will both tenderize and flavor the meat.
You can make a lemon gravy from the juices, if you'd like.
A caveat: do NOT put any lemons in the pan, outside the bird. Somehow, they work just fine inside, but I found that lemons outside make the drippings really bitter.
Enjoy!
http://beingfrugal.net/
Here is my donation. It is a recipe for the most tender, juicy roasted chicken you've ever eaten. I think it was shown on some morning show a while back, but don't ask me to remember where!
LEMON CHICKEN
You need a roasting chicken and one or two lemons. That's it. That's all.
Take a fork and stab the lemon a bunch of times and put it up inside the bird. If it's a big guy, you might need 2 lemons.
Roast your chicken exactly as you would a plain one. The lemon juice will leak out and will both tenderize and flavor the meat.
You can make a lemon gravy from the juices, if you'd like.
A caveat: do NOT put any lemons in the pan, outside the bird. Somehow, they work just fine inside, but I found that lemons outside make the drippings really bitter.
Enjoy!
Wednesday, December 17, 2008
Cranberry Meatballs
Here's the link to the recipe, which I posted a year ago!
http://sortafrugal.blogspot.com/2006/12/cranberry-meatballs.html
BTW, I don't see any reason why you couldn't make these with ground turkey or chicken!
http://sortafrugal.blogspot.com/2006/12/cranberry-meatballs.html
BTW, I don't see any reason why you couldn't make these with ground turkey or chicken!
Thursday, November 13, 2008
Dare to Share Thursday
I found another Thursday Carnival, over at "Be Jolly, by Golly!" It's called "Dare to Share", but Candace (omg, to be named "Candy" at holiday time!) is looking for another name. So if you think of one, let her know!
Here's her link:
http://bejollybygolly.blogspot.com/2008/11/dare-to-share-thursday.html
And here is my 2 cents:
SPRITZ COOKIES AND A HINT:
1 C butter, softened
1/2 C sugar
1/2 C packed brown sugar
1 egg
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla
2 1/2 Cups flour
1/4 teaspoon baking soda
Colored sugar for decorating
In a bowl, cream butter and sugars. Beat in egg and extracts. Combine flour, baking soda and salt; gradually add to creamed mixture.
Fill cookie press and press dough 2 inches apart on an ungreased cookie sheet.
Decorate, then bake at 375 degrees for 6 minutes, or until edges just begin to brown.
Cool on a wire rack, then enjoy or freeze for later.
Now, my hint. Actually, I posted one a few posts ago: get some zipper type bags and measure out your flour, baking powder and salt. Label the bag! Do this for any cookies you plan to make, and you will have all your messy flour ready when you want to bake. You can use quart-size bags to measure out your sugars, too, and put this right down into the flour bag. Another mess taken care of ahead of time!
And another hint, since that was an old one. Use your weekly 40% off coupon for Michael's or A.C. Moore and get yourself a good cookie press if you don't have one. Wilton makes a nice one. Trust me on this, you want a decent toy to play with, not some piece of junk that is hard to 'press' and will only frustrate you. Consider it an investment!
Please visit Candace and join in her Christmas Carnival. And please scroll down, as I am playing in two carnivals today!
Here's her link:
http://bejollybygolly.blogspot.com/2008/11/dare-to-share-thursday.html
And here is my 2 cents:
SPRITZ COOKIES AND A HINT:
1 C butter, softened
1/2 C sugar
1/2 C packed brown sugar
1 egg
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla
2 1/2 Cups flour
1/4 teaspoon baking soda
Colored sugar for decorating
In a bowl, cream butter and sugars. Beat in egg and extracts. Combine flour, baking soda and salt; gradually add to creamed mixture.
Fill cookie press and press dough 2 inches apart on an ungreased cookie sheet.
Decorate, then bake at 375 degrees for 6 minutes, or until edges just begin to brown.
Cool on a wire rack, then enjoy or freeze for later.
Now, my hint. Actually, I posted one a few posts ago: get some zipper type bags and measure out your flour, baking powder and salt. Label the bag! Do this for any cookies you plan to make, and you will have all your messy flour ready when you want to bake. You can use quart-size bags to measure out your sugars, too, and put this right down into the flour bag. Another mess taken care of ahead of time!
And another hint, since that was an old one. Use your weekly 40% off coupon for Michael's or A.C. Moore and get yourself a good cookie press if you don't have one. Wilton makes a nice one. Trust me on this, you want a decent toy to play with, not some piece of junk that is hard to 'press' and will only frustrate you. Consider it an investment!
Please visit Candace and join in her Christmas Carnival. And please scroll down, as I am playing in two carnivals today!
Wednesday, September 03, 2008
Whatever Wednesday
I found a fun new blog with carnival called "Whatever Wednesday." Here's the link:
http://whatevercomestolauriesmind.blogspot.com/2008/09/whatever-wednesday.html
The blog is called "Whatever Comes to Mind." This week's "Whatever Wednesday" theme is food. Here is a super easy dessert that's fun for an afterschool snack:
Ice Cream Krispies
1/2 Cup light Karo syrup
1/2 Cup peanut butter
3 Cups Rice Krispies
2 1/2 Cups Vanilla Ice Cream, softened
In a large bowl, combine Karo and peanut butter; stir in cereal. With buttered hands, press mixture into a greased 13 x 9 x 2 inch pan. Refrigerate 15 minutes. Cut in rectangles. Make sandwiches with one scoop of ice cream between two rice layers. Wrap individually and freeze. Makes about a dozen.
I don't remember where I got this recipe from, but it tastes really good. I think it would be great with chocolate ice cream, too. And you could mix in some 'seasonal' M&Ms with the rice for holidays.
Check out Laurie's blog and maybe you can share a 'food' post, too!
http://whatevercomestolauriesmind.blogspot.com/2008/09/whatever-wednesday.html
The blog is called "Whatever Comes to Mind." This week's "Whatever Wednesday" theme is food. Here is a super easy dessert that's fun for an afterschool snack:
Ice Cream Krispies
1/2 Cup light Karo syrup
1/2 Cup peanut butter
3 Cups Rice Krispies
2 1/2 Cups Vanilla Ice Cream, softened
In a large bowl, combine Karo and peanut butter; stir in cereal. With buttered hands, press mixture into a greased 13 x 9 x 2 inch pan. Refrigerate 15 minutes. Cut in rectangles. Make sandwiches with one scoop of ice cream between two rice layers. Wrap individually and freeze. Makes about a dozen.
I don't remember where I got this recipe from, but it tastes really good. I think it would be great with chocolate ice cream, too. And you could mix in some 'seasonal' M&Ms with the rice for holidays.
Check out Laurie's blog and maybe you can share a 'food' post, too!
Tuesday, February 26, 2008
Macaroni & Cheese
Heather, who came to visit yesterday, requested my macaroni & cheese recipe, so here goes:
Macaroni & Cheese
(This makes a lot, but the recipe is easy to halve.)
2 (1-lb.) boxes elbow macs
3 Tablespoons butter
3 Tablespoons flour
2 (12 oz) cans evaporated milk
1 teaspoon salt
2 Cups shredded cheddar
1 Cup shredded Jarlsberg cheese*
1 Tablespoon Dijon mustard
1/2 Cup crushed Ritz crackers (or any butter cracker you like)
3 T melted butter
1/4 Cup grated parmigiana (or parmesan) cheese
*You don't have to use Jarlsberg, but it really does add a nice flavor to this. It's pricey, so I just get a quarter pound at the deli for about $2. You can always substitute a cup of any cheese you like.
Preheat oven to 350 degrees.
Coat a big lasagna pan with non-stick spray. I find I need to do one large pan and one smaller pan to fit all the macaroni.
Cook the macaroni.
Meanwhile, melt butter in a heavy, medium skillet or saucepan. When the butter is melted, add the flour and stir to make a roux; cook 2 minutes until smooth. Whisk in one can of the milk. Gradually whisk in the other can of milk until smooth. Add salt. Bring to a boil. Reduce heat and simmer two minutes, whisking until thick.
Remove from heat. Stir in cheese and mustard until melted. Add to cooked macaroni and stir. Pour into baking pans. Combine crackers, butter and parmesan, sprinkle on top. Bake 25 minutes. Let stand 10 minutes. Enjoy!
(I put foil on top to keep the macs from getting too hard. Use Reynold's no-stick, or spray regular foil with non-stick spray.)
Macaroni & Cheese
(This makes a lot, but the recipe is easy to halve.)
2 (1-lb.) boxes elbow macs
3 Tablespoons butter
3 Tablespoons flour
2 (12 oz) cans evaporated milk
1 teaspoon salt
2 Cups shredded cheddar
1 Cup shredded Jarlsberg cheese*
1 Tablespoon Dijon mustard
1/2 Cup crushed Ritz crackers (or any butter cracker you like)
3 T melted butter
1/4 Cup grated parmigiana (or parmesan) cheese
*You don't have to use Jarlsberg, but it really does add a nice flavor to this. It's pricey, so I just get a quarter pound at the deli for about $2. You can always substitute a cup of any cheese you like.
Preheat oven to 350 degrees.
Coat a big lasagna pan with non-stick spray. I find I need to do one large pan and one smaller pan to fit all the macaroni.
Cook the macaroni.
Meanwhile, melt butter in a heavy, medium skillet or saucepan. When the butter is melted, add the flour and stir to make a roux; cook 2 minutes until smooth. Whisk in one can of the milk. Gradually whisk in the other can of milk until smooth. Add salt. Bring to a boil. Reduce heat and simmer two minutes, whisking until thick.
Remove from heat. Stir in cheese and mustard until melted. Add to cooked macaroni and stir. Pour into baking pans. Combine crackers, butter and parmesan, sprinkle on top. Bake 25 minutes. Let stand 10 minutes. Enjoy!
(I put foil on top to keep the macs from getting too hard. Use Reynold's no-stick, or spray regular foil with non-stick spray.)
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