1 c. butter
3/4 c. sugar
1 c. light brown sugar, packed
2 eggs
1 T. vanilla
3 1/4 c. SR flour
1 1/2 c. mini chocolate chips
28 Reese's P.B. cup miniatures, unwrapped
Note: This dough requires chilling! Melt butter in saucepan over medium heat. Cook, stirring often, about 6 minutes until it becomes brown in color. Once it's done cooking the foam is a light brown and will dissipate after removing from heat. Let it sit for 5 minutes to cool. Pour butter into electric mixer fitted with a paddle or you can use a hand mixer. While still hot, add both sugars and mix on low until combined. Allow to cool for a few minutes, then mix in eggs and vanilla. Slowly add flour until mixture is combined. Stir in chocolate chips. Line baking sheet with parchment paper. Scoop 2 T. of dough out and place around a Reese's miniature cup, rolling in hands to completely cover. Place balls on cookie sheet. Cover with plastic wrap and place in refrigerator for at least 4 hours, overnight is even better. Preheat oven to 350. Place cold cookie balls 2" apart on cookie sheets and bake 12-15 minutes. Cookies should just begin to brown and no longer glossy on top. Cool 5 minutes on sheet before removing. Store in airtight container for up to 3 days or freeze for up to one month.
Monday, May 27, 2019
Crustless Broccoli Quiche
1 c. chopped onion
1 c. sliced fresh mushrooms
1 T. oil
10 oz. pkg frozen broccoli (or spinach), thawed and drained
2/3 c. cooked diced ham
5 eggs
3 c. shredded Monterey jack cheese
1/8 t. pepper
Heat oven to 350. Saute onion and mushrooms in oil until tender. Add broccoli and ham. Cook and stir until excess moisture is evaporated. Cool slightly. Beat eggs. Add cheese and mix well. Stir in broccoli mixture and pepper. Blend well. Pour evenly into a sprayed 9" pie plate. Bake 40-45 minutes or until knife inserted in center comes out clean. Serve with fresh fruit for a light brunch or dinner.
1 c. sliced fresh mushrooms
1 T. oil
10 oz. pkg frozen broccoli (or spinach), thawed and drained
2/3 c. cooked diced ham
5 eggs
3 c. shredded Monterey jack cheese
1/8 t. pepper
Heat oven to 350. Saute onion and mushrooms in oil until tender. Add broccoli and ham. Cook and stir until excess moisture is evaporated. Cool slightly. Beat eggs. Add cheese and mix well. Stir in broccoli mixture and pepper. Blend well. Pour evenly into a sprayed 9" pie plate. Bake 40-45 minutes or until knife inserted in center comes out clean. Serve with fresh fruit for a light brunch or dinner.
Crockpot Beef Bourguignon
3 T. flour
salt and pepper
3 lbs. beef chuck, cut into 1" strips
3 large carrots, peeled and sliced, I use unpeeled baby carrots
1 medium onion, sliced
6 strips cooked bacon, chopped into 1" pieces
2 c. red cooking wine
1 T. tomato paste
3 sprigs thyme, stemmed, I used 1/2 t. ground thyme
1 lb. fresh mushrooms, sliced
2 large potatoes, cut into 1" pieces, I used Dutch potatoes, cut in half
Coat meat in flour. Season with salt and pepper, to taste. Sear meat in skillet. Place meat in bottom of lined crockpot. Add other ingredients. Cover and cook on low 8 hours or on high for 4, until meat is tender.
This recipe reminds me of my mom's Italian beef stew. (Also found on this blog.)
salt and pepper
3 lbs. beef chuck, cut into 1" strips
3 large carrots, peeled and sliced, I use unpeeled baby carrots
1 medium onion, sliced
6 strips cooked bacon, chopped into 1" pieces
2 c. red cooking wine
1 T. tomato paste
3 sprigs thyme, stemmed, I used 1/2 t. ground thyme
1 lb. fresh mushrooms, sliced
2 large potatoes, cut into 1" pieces, I used Dutch potatoes, cut in half
Coat meat in flour. Season with salt and pepper, to taste. Sear meat in skillet. Place meat in bottom of lined crockpot. Add other ingredients. Cover and cook on low 8 hours or on high for 4, until meat is tender.
This recipe reminds me of my mom's Italian beef stew. (Also found on this blog.)
Chocolate Chip Oatmeal Cookies
1 c. butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 t. vanilla
3 c. oats (quick cooking)
1 1/2 c. SR flour
3.4 oz. pkg vanilla instant pudding mix
2 c. chocolate chips
1 c. chopped pecans, optional
Heat oven to 375. Cream butter and sugars until fluffy. Beat in eggs and vanilla. Combine oats, flour, and pudding. Add to creamed mixture and stir well. Stir in chips and nuts. Drop by level teaspoonfuls 2" apart on ungreased baking sheets. Bake 10-12 minutes until lightly browned. Cool.
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 t. vanilla
3 c. oats (quick cooking)
1 1/2 c. SR flour
3.4 oz. pkg vanilla instant pudding mix
2 c. chocolate chips
1 c. chopped pecans, optional
Heat oven to 375. Cream butter and sugars until fluffy. Beat in eggs and vanilla. Combine oats, flour, and pudding. Add to creamed mixture and stir well. Stir in chips and nuts. Drop by level teaspoonfuls 2" apart on ungreased baking sheets. Bake 10-12 minutes until lightly browned. Cool.
Skillet Stovetop Times for Steak
Place meat in skillet and cook for these times:
Rare: 4-5 minutes (125 degrees)
Medium Rare: 7-8 minutes (130 degrees)
Medium: 8-9 minutes (140 degrees)
Well Done: 10+ minutes (145 degrees)
Rare: 4-5 minutes (125 degrees)
Medium Rare: 7-8 minutes (130 degrees)
Medium: 8-9 minutes (140 degrees)
Well Done: 10+ minutes (145 degrees)
Sugar Cream Pie
1 unbaked pie shell
1 c. sugar
1/4 c. cornstarch
2 c. milk
1/2 c. butter, cubed
1 t. vanilla
1/4 t. cinnamon*
Heat oven to 450. Do not prick pie shell. Bake 15 minutes or until lightly brown. Cool. Reduce oven to 375. In a large saucepan, over medium heat, combine sugar and cornstarch. Add milk and stir until smooth. Bring to a boil. Reduce heat. Cook and stir 2 minutes until thick and bubbly. Remove from heat. Stir in butter and vanilla. Pour into crust. Sprinkle with cinnamon. Bake 15-20 minutes until golden brown. Cool. Refrigerate until chilled. Pie will set up while chilling.
*At Christmas, add 1/8 t. ground cloves, 1/8 t. nutmeg, & 1/8 t. ginger to cinnamon. Smells like Christmas!
1 c. sugar
1/4 c. cornstarch
2 c. milk
1/2 c. butter, cubed
1 t. vanilla
1/4 t. cinnamon*
Heat oven to 450. Do not prick pie shell. Bake 15 minutes or until lightly brown. Cool. Reduce oven to 375. In a large saucepan, over medium heat, combine sugar and cornstarch. Add milk and stir until smooth. Bring to a boil. Reduce heat. Cook and stir 2 minutes until thick and bubbly. Remove from heat. Stir in butter and vanilla. Pour into crust. Sprinkle with cinnamon. Bake 15-20 minutes until golden brown. Cool. Refrigerate until chilled. Pie will set up while chilling.
*At Christmas, add 1/8 t. ground cloves, 1/8 t. nutmeg, & 1/8 t. ginger to cinnamon. Smells like Christmas!
Drop Biscuits
1 1/2 c. Bisquick mix
1/2 c. 1% or skim milk
Heat oven to 450. Stir ingredients until soft dough forms. Drop by spoonfuls onto sprayed cookie sheet. Bake 7-9 minutes until golden brown.
1/2 c. 1% or skim milk
Heat oven to 450. Stir ingredients until soft dough forms. Drop by spoonfuls onto sprayed cookie sheet. Bake 7-9 minutes until golden brown.
Bisquick Pancakes
2 c. Bisquick mix, I use heart-smart
1 1/4 c. 1% or skim milk
1 egg
Combine all ingredients, just until blended. Pour by slightly less than 1/4 c. onto hot, greased griddle or skillet. Cook until edges are dry. Flip over. Cook until golden. Serve with your favorite syrup, fruit, or preserves.
*chocolate chips, blueberries, raisins, pecans, or other favorites may be added to the batter before cooking if desired.
1 1/4 c. 1% or skim milk
1 egg
Combine all ingredients, just until blended. Pour by slightly less than 1/4 c. onto hot, greased griddle or skillet. Cook until edges are dry. Flip over. Cook until golden. Serve with your favorite syrup, fruit, or preserves.
*chocolate chips, blueberries, raisins, pecans, or other favorites may be added to the batter before cooking if desired.
Crockpot Cinnamon Apple Monkey Bread
2 (5 ct) cans cinnamon rolls with icing
1/4 c. sugar
1 t. cinnamon
1/2 c. brown sugar
1/2 c. butter, melted
1 c. chopped apples, your choice, I like Fuji
Open each can of rolls and cut each roll into 6 pieces. Place sugar and cinnamon inside large ziploc bag. Add roll pieces to bag. Seal and shake bag until all pieces are coated. In a small bowl, combine brown sugar and butter. Place liner in crockpot. Place half the rolls in the bottom. Top with half the chopped apples & half the butter mixture. Repeat. Cover and cook on high for 2 hours. Check after 1 1/2 hours to be sure the bottom and edges aren't burning. When done baking, turn off crockpot and let stand for 5 minutes. Drizzle icing from rolls over the top while still inside the crockpot or invert bread onto plate and then drizzle with icing.
*This bread can be served as either a breakfast bread, or as a warm dessert with vanilla ice cream.
1/4 c. sugar
1 t. cinnamon
1/2 c. brown sugar
1/2 c. butter, melted
1 c. chopped apples, your choice, I like Fuji
Open each can of rolls and cut each roll into 6 pieces. Place sugar and cinnamon inside large ziploc bag. Add roll pieces to bag. Seal and shake bag until all pieces are coated. In a small bowl, combine brown sugar and butter. Place liner in crockpot. Place half the rolls in the bottom. Top with half the chopped apples & half the butter mixture. Repeat. Cover and cook on high for 2 hours. Check after 1 1/2 hours to be sure the bottom and edges aren't burning. When done baking, turn off crockpot and let stand for 5 minutes. Drizzle icing from rolls over the top while still inside the crockpot or invert bread onto plate and then drizzle with icing.
*This bread can be served as either a breakfast bread, or as a warm dessert with vanilla ice cream.
Best Chocolate Chip Cookies Ever
1 c. salted butter, softened*
1 c. sugar
1 c. light brown sugar, packed
2 t. vanilla
2 eggs*
3 c. SR flour
2 c. chocolate chips or chunks**
Preheat oven to 375. Line baking sheet with parchment paper. Cream together butter and sugars until combined. Beat in eggs and vanilla until fluffy. Add flour and stir until combined. Add chocolate chips. Mix well. Use a small cookie scoop or 2 T. dough to make cookie balls. Bake 8-10 minutes. Take out when they are are just barely starting to brown. Do Not Overbake! Rest on baking sheet for 2 minutes before removing to cooling rack. Makes 24-36 large cookies, depending on what size cookie you make.
*Tips: Bring butter and eggs to room temperature. The eggs will incorporate faster than cold eggs do. Cover and chill dough for 1 hour before putting on cookie sheets. It will bring more lift to the cookies.
**may also substitute white chocolate chips, butterscotch chips, pumpkin spice chips, etc...
1 c. sugar
1 c. light brown sugar, packed
2 t. vanilla
2 eggs*
3 c. SR flour
2 c. chocolate chips or chunks**
Preheat oven to 375. Line baking sheet with parchment paper. Cream together butter and sugars until combined. Beat in eggs and vanilla until fluffy. Add flour and stir until combined. Add chocolate chips. Mix well. Use a small cookie scoop or 2 T. dough to make cookie balls. Bake 8-10 minutes. Take out when they are are just barely starting to brown. Do Not Overbake! Rest on baking sheet for 2 minutes before removing to cooling rack. Makes 24-36 large cookies, depending on what size cookie you make.
*Tips: Bring butter and eggs to room temperature. The eggs will incorporate faster than cold eggs do. Cover and chill dough for 1 hour before putting on cookie sheets. It will bring more lift to the cookies.
**may also substitute white chocolate chips, butterscotch chips, pumpkin spice chips, etc...
1st picture: dough balls made with cookie scoop, 2nd picture: baked cookies, ready to eat!
Friday, May 24, 2019
Crockpot Orange Marmalade Chicken
2 pounds boneless, skinless chicken breast, or tenderloins
½ cup orange marmalade
1 cup orange juice
¼ cup soy sauce
3 cloves garlic, minced
1 tablespoon tomato paste
1/8 t. ground ginger
Flour for coating
½ cup orange marmalade
1 cup orange juice
¼ cup soy sauce
3 cloves garlic, minced
1 tablespoon tomato paste
1/8 t. ground ginger
Flour for coating
Slice chicken breast in half horizontally, or use tenderloins. Roll each piece in flour until it's coated. Tap off any excess, and then place in the bottom of a lined 6-quart slow cooker. In a large bowl, mix marmalade, orange juice, soy sauce, garlic, tomato paste and ginger. Pour on top of chicken. Cover and cook for 3 hours on high, or 6 hours on low. Serve with white rice, steamed broccoli, and extra sauce from crockpot, if desired.
Thursday, May 23, 2019
Meat Doneness Temps
Rare Medium Rare Medium Medium Well
Beef steaks 125/130 130/135 140/145 155/160
Beef roasts 120/125 125/130 135/145 150/160
Lamb chops 125/130 130/135 140/145 155/160
Lamb roast 120/130 125/130 135/145 150/160
Pork chops ------ 125/130 135/140 145/150
Pork roast ------ 125/130 135/140 145/150
Veal chops ------ 130/135 140/145 155/160
Veal roasts ------ 125/130 135/145 150/160
Poultry ------ ------ ------ 165
*The first number given is what the temperature should be when removed from heat source. The second number is the ideal resting temperature. Meat should rest no more than 10 minutes to allow juices to form. Meat may be wrapped in foil to retain its warmth.
Whole chicken--roasted resting time should be 5 min. Remove from heat when 160-165, ideal temperature is 165-170.
Whole large turkey--roasted resting time should be 20-60 min.. Remove from heat when 150-170, ideal is 165-170.
Chicken/Turkey breast resting time is 3 min. Remove from heat when 165, ideal is 165.
**Source: the Reluctant Gourmet
Beef steaks 125/130 130/135 140/145 155/160
Beef roasts 120/125 125/130 135/145 150/160
Lamb chops 125/130 130/135 140/145 155/160
Lamb roast 120/130 125/130 135/145 150/160
Pork chops ------ 125/130 135/140 145/150
Pork roast ------ 125/130 135/140 145/150
Veal chops ------ 130/135 140/145 155/160
Veal roasts ------ 125/130 135/145 150/160
Poultry ------ ------ ------ 165
*The first number given is what the temperature should be when removed from heat source. The second number is the ideal resting temperature. Meat should rest no more than 10 minutes to allow juices to form. Meat may be wrapped in foil to retain its warmth.
Whole chicken--roasted resting time should be 5 min. Remove from heat when 160-165, ideal temperature is 165-170.
Whole large turkey--roasted resting time should be 20-60 min.. Remove from heat when 150-170, ideal is 165-170.
Chicken/Turkey breast resting time is 3 min. Remove from heat when 165, ideal is 165.
**Source: the Reluctant Gourmet
Dry Rub for All Meats
2 T. salt
2-3 T. sweet or smoked paprika powder
1-2 T. garlic powder
2 T. dried rosemary, optional
1 T. cumin
1-2 T. onion powder
1-2 T. dried oregano
2 T. ground black pepper
1 T. light brown sugar
Combine all ingredients in a shaker bag then store in a sealed container. Rub on lightly oiled meat and place in refrigerator to marinate for 1 hour. Take out of refrigerator and allow to come to room temperature for 15-20 minutes before cooking the way desired.
*measurements are given in a range so you can adjust them to your desired taste. The original recipe had them all on the higher end, but a lot people thought it was too much.
2-3 T. sweet or smoked paprika powder
1-2 T. garlic powder
2 T. dried rosemary, optional
1 T. cumin
1-2 T. onion powder
1-2 T. dried oregano
2 T. ground black pepper
1 T. light brown sugar
Combine all ingredients in a shaker bag then store in a sealed container. Rub on lightly oiled meat and place in refrigerator to marinate for 1 hour. Take out of refrigerator and allow to come to room temperature for 15-20 minutes before cooking the way desired.
*measurements are given in a range so you can adjust them to your desired taste. The original recipe had them all on the higher end, but a lot people thought it was too much.
Wednesday, May 22, 2019
Butter Pecan Cornbread
1 c. plain flour
1 c. SR cornmeal
1 c. sugar
2 eggs
1 stick butter, melted
1 c. buttermilk
1 c. chopped pecans
Preheat oven to 375 degrees. Combine all ingredients until smooth. Pour into sprayed cast iron skillet or pan. Bake until golden brown, about 20-22 minutes. Cool slightly before cutting. Enjoy!
1 c. SR cornmeal
1 c. sugar
2 eggs
1 stick butter, melted
1 c. buttermilk
1 c. chopped pecans
Preheat oven to 375 degrees. Combine all ingredients until smooth. Pour into sprayed cast iron skillet or pan. Bake until golden brown, about 20-22 minutes. Cool slightly before cutting. Enjoy!
Ultimate Brownies Overload
Cookie Layer:
1/2 c. butter, softened
1/2 c. brown sugar, packed
1/4 c. sugar
1 egg
1 t. vanilla
1 1/4 c. SR flour
1 c. chocolate chips (semi sweet, milk, etc..your choice)
Brownie Layer:
1/2 c. + 2 T. butter, melted
1 c. sugar
2 eggs
2 t. vanilla
1/2 c. chocolate chips, melted
3/4 c. SR flour
1/4 c. cocoa powder
Oreo Layer:
20 Oreo cookies, divided, any flavor, your choice
1/2 c. chocolate chips, your choice
Preheat oven to 350 degrees. Line 9x9 pan with parchment paper. Make cookie layer, adding chocolate chips last. Press into bottom of pan. Place 16 Oreos on top. Make brownie layer. Pour on top of Oreos. Crush remaining Oreos. Sprinkle on top of brownies and add additional chocolate chips, toffee bits, etc..if desired. Bake 50-55 minutes. Cool completely. Remove from pan and slice into bars. Serve with vanilla ice cream if desired. So Rich!
1/2 c. butter, softened
1/2 c. brown sugar, packed
1/4 c. sugar
1 egg
1 t. vanilla
1 1/4 c. SR flour
1 c. chocolate chips (semi sweet, milk, etc..your choice)
Brownie Layer:
1/2 c. + 2 T. butter, melted
1 c. sugar
2 eggs
2 t. vanilla
1/2 c. chocolate chips, melted
3/4 c. SR flour
1/4 c. cocoa powder
Oreo Layer:
20 Oreo cookies, divided, any flavor, your choice
1/2 c. chocolate chips, your choice
Preheat oven to 350 degrees. Line 9x9 pan with parchment paper. Make cookie layer, adding chocolate chips last. Press into bottom of pan. Place 16 Oreos on top. Make brownie layer. Pour on top of Oreos. Crush remaining Oreos. Sprinkle on top of brownies and add additional chocolate chips, toffee bits, etc..if desired. Bake 50-55 minutes. Cool completely. Remove from pan and slice into bars. Serve with vanilla ice cream if desired. So Rich!
Chicken Fried Rice
2 c. brown rice (enough to make 4 c.)
1 c. frozen corn
1 c. frozen peas and carrots
3 eggs
1 lb. cooked chicken (rotisserie, Perdue's strips, chopped, leftover chicken)
1/2 c. soy sauce
1/2 c. green onion, sliced, for garnish
1 T. olive oil
Cook rice and frozen vegetables as directed on rice box, except add an additional 1/2 c. water. Remove from heat and cover until water is absorbed. Add chicken. Place oil in skillet. Stir rice mixture into oil over medium high heat for 5 minutes. Move to side of skillet and remove from heat to spray with cooking spray. Stir eggs together. Place eggs in empty side of skillet. Scramble until cooked, slowly adding rice mixture in with cooked eggs. Add sauce and seasonings. Stir. Garnish with green onions, if desired.
1 c. frozen corn
1 c. frozen peas and carrots
3 eggs
1 lb. cooked chicken (rotisserie, Perdue's strips, chopped, leftover chicken)
1/2 c. soy sauce
1/2 c. green onion, sliced, for garnish
1 T. olive oil
Cook rice and frozen vegetables as directed on rice box, except add an additional 1/2 c. water. Remove from heat and cover until water is absorbed. Add chicken. Place oil in skillet. Stir rice mixture into oil over medium high heat for 5 minutes. Move to side of skillet and remove from heat to spray with cooking spray. Stir eggs together. Place eggs in empty side of skillet. Scramble until cooked, slowly adding rice mixture in with cooked eggs. Add sauce and seasonings. Stir. Garnish with green onions, if desired.
Bacon, Apple, and Broccoli Salad
2 heads broccoli, torn into bite size pieces
1/2 lb. bacon, cooked, drained, and crumbled
1 large red apple, cored and chopped, not peeled (I used Fuji)
3/4 c. almonds, slivered
1 small red onion, diced
3/4 c. craisins
Dressing:
1 c. mayo
1/2 c. sugar
2 T. white wine vinegar
1/4 t. salt
1/2 t. pepper
Combine all ingredients of salad. Prepare dressing. Stir into salad. Toss and combine. Chill at least 1 hour and serve.
1/2 lb. bacon, cooked, drained, and crumbled
1 large red apple, cored and chopped, not peeled (I used Fuji)
3/4 c. almonds, slivered
1 small red onion, diced
3/4 c. craisins
Dressing:
1 c. mayo
1/2 c. sugar
2 T. white wine vinegar
1/4 t. salt
1/2 t. pepper
Combine all ingredients of salad. Prepare dressing. Stir into salad. Toss and combine. Chill at least 1 hour and serve.
KFC Honey Barbecue Sauce
1 1/4 c. ketchup
1/3 c. white vinegar
1/4 c. molasses
1/4 c. honey
1 t. hickory flavor liquid smoke
1/2 t. salt
1/4 t. onion powder
1/4 t. chili powder
Combine all ingredients together in pan over medium heat. Stir until well combined. Once boiling, reduce heat and simmer uncovered for 15-20 minutes. Store in air tight container or small mason jar for up to 2 weeks.
1/3 c. white vinegar
1/4 c. molasses
1/4 c. honey
1 t. hickory flavor liquid smoke
1/2 t. salt
1/4 t. onion powder
1/4 t. chili powder
Combine all ingredients together in pan over medium heat. Stir until well combined. Once boiling, reduce heat and simmer uncovered for 15-20 minutes. Store in air tight container or small mason jar for up to 2 weeks.
Strawberry Crunch Ice Cream Cake
16-18 oz. vanilla cake mix, plus needed ingredients
1 1/2 qt. carton strawberry ice cream
1 1/2 c. crumbled freeze dried strawberries (use a 1.2 oz. pkg)
16+ oz. tub vanilla icing
Prepare the cake mix as directed for 9x13 cake. Bake, and cool 15 min.Transfer to rack to cool completely. Trim the domed top of cake and slice remaining cake in half horizontally to make 2 cakes. Trim 3/4" strip from each long side and reserve. Cut the carton off the ice cream and set on cutting board. Slice lengthwise into fourths. Arrange ice cream on bottom layer of cake. Let soften and smooth with spatula over cake., leaving 3/4" border on long sides. Press reserved strip of cake against long sides of ice cream layer.Reserve the remaining strips. Place the second cake on top of ice cream and freeze for 1 hour. Cut off corner of frozen cake (if desired, to look like a bite has been taken). Preheat oven to 400 degrees. Crumble remaining reserved strips on baking sheet and bake, tossing occasionally until golden (about 10 minutes). Let cool and combine with freeze dried strawberries. Combine 1 T. frosting with with strawberry mixture to make it pink, and frost the inside of "bite" area to resemble strawberry ice cream. Cover the entire cake with remaining frosting. Press strawberry mixture into frosting. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or craft stick in cake before serving. The cake will look like a popsicle.
1 1/2 qt. carton strawberry ice cream
1 1/2 c. crumbled freeze dried strawberries (use a 1.2 oz. pkg)
16+ oz. tub vanilla icing
Prepare the cake mix as directed for 9x13 cake. Bake, and cool 15 min.Transfer to rack to cool completely. Trim the domed top of cake and slice remaining cake in half horizontally to make 2 cakes. Trim 3/4" strip from each long side and reserve. Cut the carton off the ice cream and set on cutting board. Slice lengthwise into fourths. Arrange ice cream on bottom layer of cake. Let soften and smooth with spatula over cake., leaving 3/4" border on long sides. Press reserved strip of cake against long sides of ice cream layer.Reserve the remaining strips. Place the second cake on top of ice cream and freeze for 1 hour. Cut off corner of frozen cake (if desired, to look like a bite has been taken). Preheat oven to 400 degrees. Crumble remaining reserved strips on baking sheet and bake, tossing occasionally until golden (about 10 minutes). Let cool and combine with freeze dried strawberries. Combine 1 T. frosting with with strawberry mixture to make it pink, and frost the inside of "bite" area to resemble strawberry ice cream. Cover the entire cake with remaining frosting. Press strawberry mixture into frosting. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or craft stick in cake before serving. The cake will look like a popsicle.
How to Cook Steak in Oven
2 10-12 oz. steaks, 1 1/2" thick, your choice, pat dry
2 T. oil
1/2 t. salt
pepper
Preheat oven to 250 degrees. Place steaks on a rack over a baking sheet. Rub with 1 T. oil and season with salt and pepper. Roast steaks in center of oven for 20 minutes, for medium rare. Adjust times for your preferred taste. Remove from oven. Heat oil in skillet over high heat. Add steaks and sear until deep brown and crisp (about 3 min. each side). Hold the steak on its side and cook edges for 1 min. per side. Remove to rack and rest for 10 min. before slicing. Enjoy!
2 T. oil
1/2 t. salt
pepper
Preheat oven to 250 degrees. Place steaks on a rack over a baking sheet. Rub with 1 T. oil and season with salt and pepper. Roast steaks in center of oven for 20 minutes, for medium rare. Adjust times for your preferred taste. Remove from oven. Heat oil in skillet over high heat. Add steaks and sear until deep brown and crisp (about 3 min. each side). Hold the steak on its side and cook edges for 1 min. per side. Remove to rack and rest for 10 min. before slicing. Enjoy!
BBQ Beef and Biscuit Casserole
16 oz. can (8 ct) flaky biscuits
1 lb. ground chuck
1 yellow onion, chopped
1 c. BBQ sauce
14 oz. can diced tomatoes, drained
1 1/2 c. shredded colby jack cheese
Preheat oven to 350 degrees. Spray 9x13 dish. Place biscuits in bottom and flatten so that they cover the entire dish. Bake until slightly browned, about 10 minutes. Cook meat and onion in skillet over medium high heat. Rinse and drain grease. Add BBQ sauce and tomatoes. Stir to combine. Pour mixture over biscuits and top with cheese. Bake additional 10-15 minutes until cheese is melted and mixture is bubbly.
1 lb. ground chuck
1 yellow onion, chopped
1 c. BBQ sauce
14 oz. can diced tomatoes, drained
1 1/2 c. shredded colby jack cheese
Preheat oven to 350 degrees. Spray 9x13 dish. Place biscuits in bottom and flatten so that they cover the entire dish. Bake until slightly browned, about 10 minutes. Cook meat and onion in skillet over medium high heat. Rinse and drain grease. Add BBQ sauce and tomatoes. Stir to combine. Pour mixture over biscuits and top with cheese. Bake additional 10-15 minutes until cheese is melted and mixture is bubbly.
Maple Apple Pork Chops
4-6 boneless pork chops
1 t.salt
1/2 t. pepper
1 ½ c. onion, coarsely chopped
1 t. garlic
2 apples, cored, thinly sliced
1/4 c. lemon juice
1/4 c. maple syrup
2 T.parsley, if desired
Sprinkle both sides of pork chops
with salt and pepper. Melt butter in 12-inch skillet over high heat until
sizzling. Add pork chops; cook, turning once, 6-8 minutes or until pork is
browned. Remove pork chops from pan; keep warm. Reduce heat to medium;
add onions and garlic. Cook, stirring occasionally, 1-2 minutes or until onions
begin to soften. Add apples and lemon juice; continue cooking 3-4 minutes or
until apples just begin to soften. Reduce heat to low;
return pork chops to pan. Cover; cook 6-10 minutes or until pork reaches an
internal temperature of 145°F, and is no longer pink. Remove pork chops from
pan; keep warm. Add maple syrup to pan. Increase
heat to medium-high; cook, stirring occasionally, 5-7 minutes or
until sauce comes to a boil and thickens. Place apple mixture onto serving
platter. Top with pork chops; sprinkle with chopped parsley, if desired.
(The apples got a little burnt the first time, but the taste was good)
Monday, May 20, 2019
Snickerdoodle Mug Cake
1 T. butter, melted
1 egg
3 T. SR flour
1 T. + 1 t. sugar
1/2 t. vanilla
1/2 t. cinnamon
Topping:
1/16 t. cinnamon
1/4 T. sugar
Spray a 12 oz. microwave safe mug. Add all ingredients. Mix with whisk until smooth (or mix ahead of time and then pour in mug). In a small bowl, whisk together the topping ingredients until blended. Sprinkle on top of cake. Cook in 1100 watt* microwave on high for 1 1/2 minutes. Do not overcook or the cake will be dry. Allow to cool before eating. *If you use a different watt size microwave, you may have to adjust the cook time.
1 egg
3 T. SR flour
1 T. + 1 t. sugar
1/2 t. vanilla
1/2 t. cinnamon
Topping:
1/16 t. cinnamon
1/4 T. sugar
Spray a 12 oz. microwave safe mug. Add all ingredients. Mix with whisk until smooth (or mix ahead of time and then pour in mug). In a small bowl, whisk together the topping ingredients until blended. Sprinkle on top of cake. Cook in 1100 watt* microwave on high for 1 1/2 minutes. Do not overcook or the cake will be dry. Allow to cool before eating. *If you use a different watt size microwave, you may have to adjust the cook time.
Friday, May 17, 2019
Crockpot Chicken, Carrot, Broccoli, and Rice
1 1/2 c. uncooked regular long grain white rice
1 3/4 lb. skinless, boneless chicken breasts (I used 4 breasts)
2 c. shredded cheddar cheese
16 oz. bag frozen broccoli cuts, thawed (I couldn't find a 16 oz bag, used 24 oz)
5 carrots, peeled and thinly sliced (about 2 1/2 cups) (I used 2 c. shredded carrots)
1 can cream of chicken soup
1 can cream of chicken and mushroom soup (I couldn't find this in the store, just used cream of mushroom)
1 1/2 c. chicken broth (I used 15 oz. can)
Place liner in crockpot. Place the rice in the bottom. Add layer of chicken, 1 c. cheese, broccoli, carrots, soups, and remaining cheese on top of rice. Pour the broth around the edges of the crockpot. Do NOT stir. Cover and cook on low for 6 hours, or high for 4 hours, or until chicken is cooked through. Cut or shred chicken & stir the rice and vegetables before serving. Season according to your likes. *This was like chicken pot pie without the crust.
1 3/4 lb. skinless, boneless chicken breasts (I used 4 breasts)
2 c. shredded cheddar cheese
16 oz. bag frozen broccoli cuts, thawed (I couldn't find a 16 oz bag, used 24 oz)
5 carrots, peeled and thinly sliced (about 2 1/2 cups) (I used 2 c. shredded carrots)
1 can cream of chicken soup
1 can cream of chicken and mushroom soup (I couldn't find this in the store, just used cream of mushroom)
1 1/2 c. chicken broth (I used 15 oz. can)
Place liner in crockpot. Place the rice in the bottom. Add layer of chicken, 1 c. cheese, broccoli, carrots, soups, and remaining cheese on top of rice. Pour the broth around the edges of the crockpot. Do NOT stir. Cover and cook on low for 6 hours, or high for 4 hours, or until chicken is cooked through. Cut or shred chicken & stir the rice and vegetables before serving. Season according to your likes. *This was like chicken pot pie without the crust.
DIY Spice Blends
Cajun Spice:
2 T. cumin powder
2 T. ground coriander
2 T. paprika
1 1/2 t. salt
1 1/2 t. black pepper
1 T. dried oregano
Cayenne pepper to taste
Greek Spice:
1 T. garlic powder
1 T. dried basil
1 T. dried oregano
1 1/2 t. salt
1 1/2 t. black pepper
1 1/2 t. dried parsley
1 1/2 t. dried rosemary
1 1/2 t. dried thyme
3/4 t. ground nutmeg
Pumpkin Pie Spice:
1/4 c. ground cinnamon
2 t. ground ginger
2 t. ground nutmeg
2 t. allspice
1 t. ground cloves
Lemon Pepper:
zest of 3 lemons
2 T. + 2 t. black pepper
2 T. salt
Curry Blend:
2 T. cumin powder
2 T. ground coriander
2 T. turmeric
1 1/2 t. ground cardamom
1/2 t. cinnamon
1/2 t. cayenne pepper
Italian Spice Blend:
2 T. dried basil
2 T. dried oregano
1 T. dried thyme
1 T. dried rosemary
1 T. garlic powder
1/4 t. onion powder
1/4 t. salt
Chili Seasoning:
2 T. chili powder
1 t. cumin
1 t. coriander
1 t. unsweetened cocoa powder
1/2 t. garlic powder
1/4 t. cayenne powder
1/2 t. salt
1 t. paprika
1 t. smoked paprika
Taco Seasoning:
2 T. chili powder
2 T. ground cumin
1 1/2 t. onion powder
1 1/2 t. garlic powder
1/2 t. cayenne pepper
1/2 t. salt
1/2 t. black pepper
1/2 t. oregano
Indian Sweet Spice Blend:
1 t. mustard seeds
1/2 t. cumin seeds
1/4 t. hing (aka asafoetida)
1/2 t. turmeric
salt, to taste (no more than 3/4 t.)
1 t. ground cumin
1/2 ground coriander
*Originally found in Women's Health magazine
2 T. cumin powder
2 T. ground coriander
2 T. paprika
1 1/2 t. salt
1 1/2 t. black pepper
1 T. dried oregano
Cayenne pepper to taste
Greek Spice:
1 T. garlic powder
1 T. dried basil
1 T. dried oregano
1 1/2 t. salt
1 1/2 t. black pepper
1 1/2 t. dried parsley
1 1/2 t. dried rosemary
1 1/2 t. dried thyme
3/4 t. ground nutmeg
Pumpkin Pie Spice:
1/4 c. ground cinnamon
2 t. ground ginger
2 t. ground nutmeg
2 t. allspice
1 t. ground cloves
Lemon Pepper:
zest of 3 lemons
2 T. + 2 t. black pepper
2 T. salt
Curry Blend:
2 T. cumin powder
2 T. ground coriander
2 T. turmeric
1 1/2 t. ground cardamom
1/2 t. cinnamon
1/2 t. cayenne pepper
Italian Spice Blend:
2 T. dried basil
2 T. dried oregano
1 T. dried thyme
1 T. dried rosemary
1 T. garlic powder
1/4 t. onion powder
1/4 t. salt
Chili Seasoning:
2 T. chili powder
1 t. cumin
1 t. coriander
1 t. unsweetened cocoa powder
1/2 t. garlic powder
1/4 t. cayenne powder
1/2 t. salt
1 t. paprika
1 t. smoked paprika
Taco Seasoning:
2 T. chili powder
2 T. ground cumin
1 1/2 t. onion powder
1 1/2 t. garlic powder
1/2 t. cayenne pepper
1/2 t. salt
1/2 t. black pepper
1/2 t. oregano
Indian Sweet Spice Blend:
1 t. mustard seeds
1/2 t. cumin seeds
1/4 t. hing (aka asafoetida)
1/2 t. turmeric
salt, to taste (no more than 3/4 t.)
1 t. ground cumin
1/2 ground coriander
*Originally found in Women's Health magazine
Thursday, May 16, 2019
Muddy Buddies Trail Mix
1 c. chocolate chips
1/2 c. creamy peanut butter
1/4 c. butter
1 t. vanilla
1 t. salt
9 c. crispy square cereal (like Chex)
2 1/2 c. powdered sugar
Place the first 5 ingredients in a large bowl and microwave on high in 30 second increments, stirring after each time. Heat and stir until mixture is all melted and smooth. Add cereal and gently stir until all squares are covered. Add powdered sugar and toss to coat. *May also make as trail mix, by adding raisins, peanuts/cashews, and M&M's to mixture after cooled. Store in airtight container.
1/2 c. creamy peanut butter
1/4 c. butter
1 t. vanilla
1 t. salt
9 c. crispy square cereal (like Chex)
2 1/2 c. powdered sugar
Place the first 5 ingredients in a large bowl and microwave on high in 30 second increments, stirring after each time. Heat and stir until mixture is all melted and smooth. Add cereal and gently stir until all squares are covered. Add powdered sugar and toss to coat. *May also make as trail mix, by adding raisins, peanuts/cashews, and M&M's to mixture after cooled. Store in airtight container.
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