Ward Girls Favorite!
1/2 c butter
1 c sugar
2/3 c buttermilk
1 tsp vanilla
1/2 tsp baking soda
Mix butter, sugar, and buttermilk together and 2 full minutes. Remove from heat. Add vanilla and baking soda. Serve warm over pancakes, waffles, or French toast. Makes 2 cups of syrup. (In a pinch you can use 2/3 c milk with 1 TBSP vinegar and let sit for a few minutes or you can use 2/3 c milk and 3 TBSP buttermilk powder. The syrup may not be quite as thick but still very flavorful and delicious.)
Monday, February 22, 2010
Homemade Syprup
2 cups water
1 cup brown sugar
1 cup white sugar
1 tsp maple flavoring
1 tsp vanilla flavoring
Boil water in a saucepan. Add sugars and stir until dissolved. Remove from heat and stir in flavorings. Serve. Store in the refrigerator.
1 cup brown sugar
1 cup white sugar
1 tsp maple flavoring
1 tsp vanilla flavoring
Boil water in a saucepan. Add sugars and stir until dissolved. Remove from heat and stir in flavorings. Serve. Store in the refrigerator.
Quick Blueberry Sauce
1 tablespoon lemon juice
2 teaspoons cornstarch
2 cups fresh or frozen blueberries
1/3 cup sugar
2 tablespoons water
1/4 teaspoon salt
In small bowl, combine the lemon juice and cornstarch, then set aside.
In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.
2 teaspoons cornstarch
2 cups fresh or frozen blueberries
1/3 cup sugar
2 tablespoons water
1/4 teaspoon salt
In small bowl, combine the lemon juice and cornstarch, then set aside.
In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.
Wednesday, February 17, 2010
Baked Pasta with Chicken Sausage
*Makes a heaping full 9X13 pan*
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)(***A used fresh)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (I find this in the same section/aisle as the hotdogs next to the precooked kielbasa and chorizo - I use the Jennie-O brand and it is precooked in a U-shape.
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.
Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.
Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)(***A used fresh)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (I find this in the same section/aisle as the hotdogs next to the precooked kielbasa and chorizo - I use the Jennie-O brand and it is precooked in a U-shape.
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.
Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.
Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.
Chicken Tacos
Slow Cooker Sweet and Spicy Chicken for Tacos or Soup
By Lindsay Moore
1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes
Coat inside of crock pot with no stick cooking spray. Place all ingredients in crock pot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)
Serve with shredded red cabbage mixed with lime and chopped cilantro
Corn tortillas broiled with cheese
sour cream
cilantro dressing
You can make soup with any leftover chicken from this recipe. You'll need:
Leftover shredded chicken and any juices
1 onion, chopped
2 stalks celery, chopped
1/2 red pepper, chopped
1 clove garlic, minced
1 jalepeno, diced fine
2-3 T olive oil
1 box chicken broth
1 t cumin
1 t ground corriander
1 T tomato paste
cilantro and lime to taste, or you can add on top when you serve
Add oil to pan and saute onion, celery, red pepper, garlic and jalepeno until onion is translucent. Add garlic and saute for 30 seconds before adding broth. Add cumin, coriander and tomato paste. Add cilantro and lime juice if desired. You an also add zuchini, squash, carrots or whatever you like. Heat through (and make sure any added vegetables are tender), then serve with tortilla chips, sour cream, cilantro and lime if desired.
By Lindsay Moore
1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes
Coat inside of crock pot with no stick cooking spray. Place all ingredients in crock pot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)
Serve with shredded red cabbage mixed with lime and chopped cilantro
Corn tortillas broiled with cheese
sour cream
cilantro dressing
You can make soup with any leftover chicken from this recipe. You'll need:
Leftover shredded chicken and any juices
1 onion, chopped
2 stalks celery, chopped
1/2 red pepper, chopped
1 clove garlic, minced
1 jalepeno, diced fine
2-3 T olive oil
1 box chicken broth
1 t cumin
1 t ground corriander
1 T tomato paste
cilantro and lime to taste, or you can add on top when you serve
Add oil to pan and saute onion, celery, red pepper, garlic and jalepeno until onion is translucent. Add garlic and saute for 30 seconds before adding broth. Add cumin, coriander and tomato paste. Add cilantro and lime juice if desired. You an also add zuchini, squash, carrots or whatever you like. Heat through (and make sure any added vegetables are tender), then serve with tortilla chips, sour cream, cilantro and lime if desired.
Tuesday, February 9, 2010
Scottish Trifle-Lindsay Moore
1/2 an angel food cake, or more, depending on the size of your trifle bowl
strawberry or raspberry jam
2 c strawberries or raspberries (whichever you like best)
1 can fruit cocktail
1 carton whipping cream (8 oz)
1 t vanilla
1 T powdered sugar
chopped nuts
1 large box jello, strawberry or raspberry
1 L package instant vanilla pudding OR about 2 pints of Bird's custard
Slice cake into fingers and line bottom and sides of a large bowl.
Spread each finger with a little jam -- freezer jam is best. Cover
with berries and pour any juice that remains over all. (If there is no
juice, use some from the fruit cocktail, about 1/2 a cup.) Slice the
bananas thinly over the strawberries. (You can dip them in pineapple
juice beforehand to prevent any discoloration.) Chill. Make jello
according to the directions. Allow to set slightly, then add drained
fruit cocktail. Mix in, then pour over contents of bowl. Allow to set.
Make vanilla pudding or custard and pour over all. Allow to set. Whip
cream with vanilla and powdered sugar and spread over the top.
Decorate with some of your berries and chopped nuts. (Mom usually uses
maraschino cherries with the stems on and slivered almonds.) Chill 5-6
hours or overnight. Served from bottom of bowl, so everyone gets some
of each layer. Serves about 12.
Enjoy!
Turkey Meat Loaf
Turkey Loaf-lindsay Moore (very yummy) sub by Adrienne
1 to 1 1/2 lbs ground turkey (or beef)
1 egg
1 cup bread crumbs
1/4 cup ketchup
chopped onion to taste
salt and pepper to taste
Mix all ingredients in a large bowl. I've found that mixing it together with my hands is the best way to incorporate all the ingredients. Place in greased 9x13 and form into loaf. Spread sauce over loaf. Bake at 350 for 45 minutes for turkey or one hour for beef.
Sauce (from a Paula Deen recipe):
1/3 cup ketchup
2 Tbsp brown sugar
1 Tbsp prepared mustard
I always double this sauce so we have a lot to put on the individuals slices of meatloaf. It's the best part of the dish!
1 to 1 1/2 lbs ground turkey (or beef)
1 egg
1 cup bread crumbs
1/4 cup ketchup
chopped onion to taste
salt and pepper to taste
Mix all ingredients in a large bowl. I've found that mixing it together with my hands is the best way to incorporate all the ingredients. Place in greased 9x13 and form into loaf. Spread sauce over loaf. Bake at 350 for 45 minutes for turkey or one hour for beef.
Sauce (from a Paula Deen recipe):
1/3 cup ketchup
2 Tbsp brown sugar
1 Tbsp prepared mustard
I always double this sauce so we have a lot to put on the individuals slices of meatloaf. It's the best part of the dish!
Hearty Chili- Great quick chili not to spicy!!! By Adrienne
1 pound ground beef
1 cup chopped onion
1/2 cup chopped red or green pepper (opt)
1 (28)oz can diced tomatoes I used 1 can petite diced and 1 can diced tomoatos with added onion and celery and peppers)-good combo
1 (30)oz can kidney beans undrained
(I used 1 can pinto and 1 can light red kidney beans)-very good combo
1 (15)oz can chili
1 t. salt
1 Tablespoon sugar
2 cloves garlice or 1 t. garlic salt
1/2t. pepper
1/2cup ketchup
Brown beef in large heavy pan. Add onions peppers and cook until tender. Add remaining ingredients and simmer uncovered over low hear for at least 1 hour. Chili can be made the day before and reheated.
Make 8 cups
1 cup chopped onion
1/2 cup chopped red or green pepper (opt)
1 (28)oz can diced tomatoes I used 1 can petite diced and 1 can diced tomoatos with added onion and celery and peppers)-good combo
1 (30)oz can kidney beans undrained
(I used 1 can pinto and 1 can light red kidney beans)-very good combo
1 (15)oz can chili
1 t. salt
1 Tablespoon sugar
2 cloves garlice or 1 t. garlic salt
1/2t. pepper
1/2cup ketchup
Brown beef in large heavy pan. Add onions peppers and cook until tender. Add remaining ingredients and simmer uncovered over low hear for at least 1 hour. Chili can be made the day before and reheated.
Make 8 cups
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