1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 cups flour
2 T sugar
2 eggs whisked
2 cups buttermilk
2 T unsalted butter melted
Combine salt, baking powder, baking soda, flour and sugar
In separate bowl whisk together the eggs and buttermilk. drizzle in the butter as you continue to whisk
Switch to a wooden spoon and make a well in the middle go the dry ingredients. pour in the wet ingredients and stir until almost completely combined. The more you stir the pancakes the more flat and rough they will be so mix gently until a few streaks of flour remain.
Pour 1/3 cup batter into circle. It will be very thick. Cook until one or two bubbles begin to form then flip.
Makes 8-10 pancakes
Friday, July 13, 2018
Monday, July 9, 2018
The Best Homemade Spaghetti Sauce
1 tablespoon olive oil
2 cups onion, chopped and divided
5 cloves garlic, finely minced
2 pounds lean ground beef or lean ground turkey
1 red bell pepper, seeded, cored and coarsely chopped
1 can (12-ounces) tomato paste
1 teaspoon coarse, kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes
2 cans (28-ounces each) crushed tomatoes
8 ounces button or baby bella mushrooms, chopped
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar
DIRECTIONS:
In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.
Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.
*I’ve also had good success making this in the slow cooker; I brown the meat ahead of time and throw everything (minus the olive oil and balsamic vinegar) in the slow cooker and cook on high for 4-6 or low for 7-9 hours. I add the balsamic vinegar 15 minutes before serving.
This sauce halves (or even quarters) great if you don’t want to make such a large batch. I have never tried canning it (but hopefully will figure out a canning recipe soon!).
Make Ahead Instructions: The sauce can be made 2-3 days in advance and stored in the refrigerator. It also freezes beautifully. My favorite way to thaw/cook the sauce is to throw the heaping frozen mass of sauce in the slow cooker and cook it on low for about 5-6 hours. It thaws and heats up wonderfully well.
2 cups onion, chopped and divided
5 cloves garlic, finely minced
2 pounds lean ground beef or lean ground turkey
1 red bell pepper, seeded, cored and coarsely chopped
1 can (12-ounces) tomato paste
1 teaspoon coarse, kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes
2 cans (28-ounces each) crushed tomatoes
8 ounces button or baby bella mushrooms, chopped
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar
DIRECTIONS:
In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.
Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.
*I’ve also had good success making this in the slow cooker; I brown the meat ahead of time and throw everything (minus the olive oil and balsamic vinegar) in the slow cooker and cook on high for 4-6 or low for 7-9 hours. I add the balsamic vinegar 15 minutes before serving.
This sauce halves (or even quarters) great if you don’t want to make such a large batch. I have never tried canning it (but hopefully will figure out a canning recipe soon!).
Make Ahead Instructions: The sauce can be made 2-3 days in advance and stored in the refrigerator. It also freezes beautifully. My favorite way to thaw/cook the sauce is to throw the heaping frozen mass of sauce in the slow cooker and cook it on low for about 5-6 hours. It thaws and heats up wonderfully well.
Quick Weeknight Homemade Spaghetti Sauce
1 pound ground beef, ground turkey, or ground pork (or a combination)
1/2 cup chopped onion
2 cloves garlic, finely minced
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon coarse, kosher salt
1/4 teaspoon black pepper
28-ounce can crushed tomatoes
8-ounce can tomato sauce
1-2 teaspoons brown sugar
1 tablespoon low-sodium soy sauce
Hot, cooked noodles, for serving
Freshly grated Parmesan cheese, for serving (optional)
In a large 12-inch nonstick skillet over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is not longer pink.
Drain any excess grease.
Stir in the tomato paste, basil, oregano, thyme, salt and pepper. Cook over medium-high heat, stirring constantly, for about a minute, until the mixture smells fragrant.
Add the crushed tomatoes, tomato sauce, brown sugar and soy sauce. Stir to combine.
Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need).
Serve over hot, cooked noodles.
NOTES:
To get a full spaghetti meal on the table fast, cook the noodles while you make the sauce. It probably goes without saying, but you could use ground sausage, if that’s your preference, or experiment making this meatless. Also, I won’t tell if you decide to opt for 1/2 or so teaspoon garlic powder in place of the minced, fresh garlic.
Like I mention in the post above, since the recipe calls for two tablespoons of tomato paste, you can freeze the remaining tomato sauce (from a can) to use later OR look for the tomato paste in the squeezable tubes (life changing!).
This sauce is obviously delicious as a quick spaghetti meal, but it’s also wonderful subbed in a multitude of pasta dishes, like this manicotti or these lasagna rolls.
1/2 cup chopped onion
2 cloves garlic, finely minced
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon coarse, kosher salt
1/4 teaspoon black pepper
28-ounce can crushed tomatoes
8-ounce can tomato sauce
1-2 teaspoons brown sugar
1 tablespoon low-sodium soy sauce
Hot, cooked noodles, for serving
Freshly grated Parmesan cheese, for serving (optional)
In a large 12-inch nonstick skillet over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is not longer pink.
Drain any excess grease.
Stir in the tomato paste, basil, oregano, thyme, salt and pepper. Cook over medium-high heat, stirring constantly, for about a minute, until the mixture smells fragrant.
Add the crushed tomatoes, tomato sauce, brown sugar and soy sauce. Stir to combine.
Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need).
Serve over hot, cooked noodles.
NOTES:
To get a full spaghetti meal on the table fast, cook the noodles while you make the sauce. It probably goes without saying, but you could use ground sausage, if that’s your preference, or experiment making this meatless. Also, I won’t tell if you decide to opt for 1/2 or so teaspoon garlic powder in place of the minced, fresh garlic.
Like I mention in the post above, since the recipe calls for two tablespoons of tomato paste, you can freeze the remaining tomato sauce (from a can) to use later OR look for the tomato paste in the squeezable tubes (life changing!).
This sauce is obviously delicious as a quick spaghetti meal, but it’s also wonderful subbed in a multitude of pasta dishes, like this manicotti or these lasagna rolls.
Lasagna Pioneer Woman
The Best lasagna Ever- Ree Drummond
1-1/2 pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes (can do petite diced tomatoes)
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese (can do Ricotta Cheese)
2 whole Beaten Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese (can used shredded)
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
1-1/2 pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes (can do petite diced tomatoes)
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese (can do Ricotta Cheese)
2 whole Beaten Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese (can used shredded)
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Thursday, July 5, 2018
Whole Wheat Oatmeal Chocolate Chip Cookies
Mels Kitchen Cafe- Taste just like great Harvest!!
INGREDIENTS:
1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 teaspoon vanilla
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats (you can use either rolled oats or quick oats – I prefer the texture of quick oats in this recipe)
2 ½ cups semisweet chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.
INGREDIENTS:
1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 teaspoon vanilla
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats (you can use either rolled oats or quick oats – I prefer the texture of quick oats in this recipe)
2 ½ cups semisweet chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.
Super Soft Chocolate Chip Cookies
Mels Kitchen Cafe
**The recipe I used the most!! Tried and True!!
2 sticks (16 tablespoons, 8 ounces) butter, softened (see this post about perfectly softened butter for cookies)
3/4 cup (5.25 ounces) packed light brown sugar
3/4 cup (5.25 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (15 ounces) flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups (12 ounces) chocolate chips
DIRECTIONS:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
In a large bowl or in the bowl of an electric stand mixer, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy, 2-3 minutes. Add the flour, baking soda, baking powder, salt and chocolate chips. Mix until combined.
Roll into balls (about 2 tablespoons in size, I use a medium #40 cookie scoop as talked about here) and drop onto the prepared baking sheets.
Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy. Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
NOTES:
If you want a slightly puffier cookie, increase the flour to 3 1/4 cups (16.25 ounces). These cookies freeze beautifully (both the formed cookie dough balls and the baked cookies).
**The recipe I used the most!! Tried and True!!
2 sticks (16 tablespoons, 8 ounces) butter, softened (see this post about perfectly softened butter for cookies)
3/4 cup (5.25 ounces) packed light brown sugar
3/4 cup (5.25 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (15 ounces) flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups (12 ounces) chocolate chips
DIRECTIONS:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
In a large bowl or in the bowl of an electric stand mixer, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy, 2-3 minutes. Add the flour, baking soda, baking powder, salt and chocolate chips. Mix until combined.
Roll into balls (about 2 tablespoons in size, I use a medium #40 cookie scoop as talked about here) and drop onto the prepared baking sheets.
Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy. Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
NOTES:
If you want a slightly puffier cookie, increase the flour to 3 1/4 cups (16.25 ounces). These cookies freeze beautifully (both the formed cookie dough balls and the baked cookies).
Whole Wheat Make Ahead Pancake Mix
12 cups white whole wheat flour
1 tablespoon baking soda
2 tablespoons baking powder
2 tablespoons salt
4 tablespoons sugar
DIRECTIONS:
Combine all the ingredients together. Store well-covered at room temperature for a month or so.
To make pancakes, mix 2 cups dry pancake mix, 2 large eggs, 3 cups buttermilk* and 4 tablespoons melted butter or coconut oil. Mix until just combined (don’t overmix!).
Heat a griddle to medium heat and spread about 1/4 cup batter for each pancake (I like to keep the batter fairly thick and spread slightly with the bottom of the measuring cup I scoop with – they’ll spread while cooking). Cook for a few minutes on each side, adjusting heat as needed, until cooked through. This will make about 12 pancakes, depending on the specific size.
Homemade buttermilk is usually quite a bit thinner than storebought buttermilk so if using homemade, you may want to start with 2 cups and add more as needed until the right consistency is reached (see note).
NOTES:
I use white wheat I’ve ground myself which is usually a bit fluffier coming out of the wheat grinder – what I’m saying is, don’t pack the flour into the measuring cup, fluff it up, scoop the cup in and level it off with a flat edge (versus shaking it to level). Make sense?
1 tablespoon baking soda
2 tablespoons baking powder
2 tablespoons salt
4 tablespoons sugar
DIRECTIONS:
Combine all the ingredients together. Store well-covered at room temperature for a month or so.
To make pancakes, mix 2 cups dry pancake mix, 2 large eggs, 3 cups buttermilk* and 4 tablespoons melted butter or coconut oil. Mix until just combined (don’t overmix!).
Heat a griddle to medium heat and spread about 1/4 cup batter for each pancake (I like to keep the batter fairly thick and spread slightly with the bottom of the measuring cup I scoop with – they’ll spread while cooking). Cook for a few minutes on each side, adjusting heat as needed, until cooked through. This will make about 12 pancakes, depending on the specific size.
Homemade buttermilk is usually quite a bit thinner than storebought buttermilk so if using homemade, you may want to start with 2 cups and add more as needed until the right consistency is reached (see note).
NOTES:
I use white wheat I’ve ground myself which is usually a bit fluffier coming out of the wheat grinder – what I’m saying is, don’t pack the flour into the measuring cup, fluff it up, scoop the cup in and level it off with a flat edge (versus shaking it to level). Make sense?
Mels Honey Almond Granola
6 cups old-fashioned oats
1 teaspoon salt
1/2 cup brown sugar
2 cups raw, unsalted almonds, divided
1/2 cup honey
6 tablespoons coconut oil
1/2 teaspoon vanilla extract
DIRECTIONS:
Preheat the oven to 325 degrees. Line two large, rimmed baking sheets with parchment paper (this is optional, you can leave them unlined if you’d rather, just watch to make sure the granola doesn’t stick while baking).
Add the oats, salt, and brown sugar to a large bowl.
In a food processor or blender, process one cup of the almonds until they are very finely chopped, similar to the texture of almond meal (don’t process too long or it will become almond butter). Pour the mixture into the bowl with the oats. Coarsely chop the other half of the almonds and add them in the bowl. Toss until mixed evenly.
Combine the honey and coconut oil in a small saucepan and heat over medium-low just until the coconut oil is melted. Add the vanilla and whisk to combine.
Pour the honey mixture over the dry ingredients and toss until evenly mixed. Pour the granola evenly on two large, rimmed baking sheets and spread into an even layer.
Bake the granola for 15-25 minutes, tossing once or twice. Watch carefully so it doesn’t burn. It should smell fragrant and be lightly golden. The exact baking time will depend on how crunchy you like your granola.
Remove from the oven and let the granola cool on the baking sheets before breaking up into pieces and storing in an airtight container.
Jeanie Granola
Best Ever Granola
1/2 cup oil
3/4 cup cup pure maple syrup
3/4 cups brown sugar
7 cups oats
1 cup almonds
1 cup pecans
1 cup raw sunflower seeds
1 cup shredded coconut
1 cup chopped dates
1/2 cup wheat germ
1/2 cup ground flax seed
raisins, dried cranberries, or other dried fruit or notes may be added as desired.
Golden raisins, chopped pecans, silvered almonds
Preheat oven to 325
spray 2 cookie sheets with pam, set aside
In med bowl, combine oil, syrup and brown sugar
Heat until sugar starts to melt, stir well
In large bowl combine dry ingredients. Toss to mix well
Pour syrup mixture over dry ingredients and stir until well mixed
Spread evenly onto 2 cookie sheets
Place in oven and bake for 10 minutes
Remove pans and stir, then bake 8 minutes more
Cool to Room temp, stir again
Store in airtight container up to one month
Makes 12 cups
1/2 cup oil
3/4 cup cup pure maple syrup
3/4 cups brown sugar
7 cups oats
1 cup almonds
1 cup pecans
1 cup raw sunflower seeds
1 cup shredded coconut
1 cup chopped dates
1/2 cup wheat germ
1/2 cup ground flax seed
raisins, dried cranberries, or other dried fruit or notes may be added as desired.
Golden raisins, chopped pecans, silvered almonds
Preheat oven to 325
spray 2 cookie sheets with pam, set aside
In med bowl, combine oil, syrup and brown sugar
Heat until sugar starts to melt, stir well
In large bowl combine dry ingredients. Toss to mix well
Pour syrup mixture over dry ingredients and stir until well mixed
Spread evenly onto 2 cookie sheets
Place in oven and bake for 10 minutes
Remove pans and stir, then bake 8 minutes more
Cool to Room temp, stir again
Store in airtight container up to one month
Makes 12 cups
Monday, July 2, 2018
White Buttercream Frosting
Mels Kitchen Cafe
1 cup (16 tablespoons, 8 ounces) butter, softened to room temperature (see note)
1 teaspoon pure vanilla extract
4 cups (16 ounces) powdered sugar
2 to 4 tablespoons heavy cream
DIRECTIONS:
In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.
Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition and scraping the sides of the bowl often.
Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting.
Whip until the frosting is light and fluffy, about 3-4 minutes.
If using food coloring, add it now (gel coloring is preferred so it doesn’t thin out the frosting), and mix until combined.
NOTES:
Because this is an all-butter frosting recipe (the only way to go!), it’s hard to get it completely white, but it will definitely whiten more as it is whipped and mixed. Using clear vanilla extract in place of the pure vanilla extract can also help if you are after a whiter frosting.
It’s important to beat the butter by itself in the first step to lighten it in texture and color, and it can also help prevent a grainy texture in the frosting. The butter should be soft enough that it “gives” to pressure with a finger but not so soft that your finger can slide all the way through easily. And no melty spots (you microwave-softeners, you!) – butter that is too soft will lead to greasy frosting.
I prefer using heavy cream in the frosting but you can sub in half-and-half or milk (it will be slightly less rich and creamy). The frosting pipes really well (but stays soft; doesn’t harden like royal icing) and works great on cakes and cookies. For cookies, I like adding slightly more heavy cream (upwards of 6 tablespoons) so the frosting is extra creamy.
A lot depends on how heavy handed one is with frosting, but this makes enough to lightly frost a two layer 9-inch cake, but I double or triple if I’m piping decorations or the cake is bigger.
Often I’ll make this a cream cheese-style frosting by eliminating one stick (8 tablespoons) of butter and adding 4-6 ounces softened cream cheese (beating it with the butter in the first step).
1 cup (16 tablespoons, 8 ounces) butter, softened to room temperature (see note)
1 teaspoon pure vanilla extract
4 cups (16 ounces) powdered sugar
2 to 4 tablespoons heavy cream
DIRECTIONS:
In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.
Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition and scraping the sides of the bowl often.
Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting.
Whip until the frosting is light and fluffy, about 3-4 minutes.
If using food coloring, add it now (gel coloring is preferred so it doesn’t thin out the frosting), and mix until combined.
NOTES:
Because this is an all-butter frosting recipe (the only way to go!), it’s hard to get it completely white, but it will definitely whiten more as it is whipped and mixed. Using clear vanilla extract in place of the pure vanilla extract can also help if you are after a whiter frosting.
It’s important to beat the butter by itself in the first step to lighten it in texture and color, and it can also help prevent a grainy texture in the frosting. The butter should be soft enough that it “gives” to pressure with a finger but not so soft that your finger can slide all the way through easily. And no melty spots (you microwave-softeners, you!) – butter that is too soft will lead to greasy frosting.
I prefer using heavy cream in the frosting but you can sub in half-and-half or milk (it will be slightly less rich and creamy). The frosting pipes really well (but stays soft; doesn’t harden like royal icing) and works great on cakes and cookies. For cookies, I like adding slightly more heavy cream (upwards of 6 tablespoons) so the frosting is extra creamy.
A lot depends on how heavy handed one is with frosting, but this makes enough to lightly frost a two layer 9-inch cake, but I double or triple if I’m piping decorations or the cake is bigger.
Often I’ll make this a cream cheese-style frosting by eliminating one stick (8 tablespoons) of butter and adding 4-6 ounces softened cream cheese (beating it with the butter in the first step).
Sunday, July 1, 2018
BBQ Sauce- Beef Brisquet
BBQ Sauce Beef Brisquet
(I double this recipe because I like to have it for leftovers.)
1 cup Bullseye BBQ sauce
1 cup ketchup
1/4 cup brown sugar
Mix together in sauce pan, just until sugar is completely dissolved.
When meat is done, scrape off any remaining fat, cut 1/4" slices opposite the grain, and put in large baking pan. Pour juices from jelly roll pan over meat and cover with a little sauce to moisten. Can be served right away or warmed up in the oven prior to serving. Serve with sauce.
(I double this recipe because I like to have it for leftovers.)
1 cup Bullseye BBQ sauce
1 cup ketchup
1/4 cup brown sugar
Mix together in sauce pan, just until sugar is completely dissolved.
When meat is done, scrape off any remaining fat, cut 1/4" slices opposite the grain, and put in large baking pan. Pour juices from jelly roll pan over meat and cover with a little sauce to moisten. Can be served right away or warmed up in the oven prior to serving. Serve with sauce.
Quick and Easy Pizza Sauce
Oh Sweet Basil
Quick Easy Pizza Sauce just like your favorite Pizzeria
2 Teaspoons Olive oil
1 Tablespoon Butter (optional or sub more olive oil if you’re being healthier)
4 Cloves of Garlic, minced
1 3/4 Teaspoons Onion Powder
1/4-1/2 Teaspoon Red Pepper Flakes
1 1/2 Teaspoon Fresh Basil, (I think the Gourmet Gardens tube from the produce department tastes better in this sauce) chopped *3/4 teaspoon Dried
1 Teaspoon Fresh Oregano, chopped *1/2 Dried
2- 8oz Cans of Tomato Sauce
4 Tablespoons Tomato Paste
5 Tablespoons Fresh Parmesan Cheese, grated
2 Teaspoons Brown Sugar
2/3 Cup Warm Water
Salt and Pepper to taste
DIRECTIONS:
In a large pot over medium heat, add the olive oil and butter and heat until almost shimmering.
Add the garlic, stirring a few times around the pot and then quickly add the onion powder, red pepper flakes, basil and oregano.
Stir a few times and allow the herbs to bloom.
Add Parmesan Cheese, and brown sugar and then quickly dump in the tomato sauce, tomato paste and water.
Stir to combine and bring to a light boil.
Turn down to low, season to taste and allow to simmer for 1-2 hours for ultimate flavor or use immediately if needed.
*This sauce can be stored in a sealed mason jar for up to 3 weeks.
Quick Easy Pizza Sauce just like your favorite Pizzeria
2 Teaspoons Olive oil
1 Tablespoon Butter (optional or sub more olive oil if you’re being healthier)
4 Cloves of Garlic, minced
1 3/4 Teaspoons Onion Powder
1/4-1/2 Teaspoon Red Pepper Flakes
1 1/2 Teaspoon Fresh Basil, (I think the Gourmet Gardens tube from the produce department tastes better in this sauce) chopped *3/4 teaspoon Dried
1 Teaspoon Fresh Oregano, chopped *1/2 Dried
2- 8oz Cans of Tomato Sauce
4 Tablespoons Tomato Paste
5 Tablespoons Fresh Parmesan Cheese, grated
2 Teaspoons Brown Sugar
2/3 Cup Warm Water
Salt and Pepper to taste
DIRECTIONS:
In a large pot over medium heat, add the olive oil and butter and heat until almost shimmering.
Add the garlic, stirring a few times around the pot and then quickly add the onion powder, red pepper flakes, basil and oregano.
Stir a few times and allow the herbs to bloom.
Add Parmesan Cheese, and brown sugar and then quickly dump in the tomato sauce, tomato paste and water.
Stir to combine and bring to a light boil.
Turn down to low, season to taste and allow to simmer for 1-2 hours for ultimate flavor or use immediately if needed.
*This sauce can be stored in a sealed mason jar for up to 3 weeks.
Ground Beef Tacos
Mels Kitchen Cafe
The best ground beef tacos or ground turkey
1 pound ground beef or ground turkey
1/2 to 3/4 cup chopped white or yellow onion
1 to 3 garlic cloves, finely minced, or 1 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
8-ounce can tomato sauce
1 jalapeño, seeded and finely minced (optional)
Taco shells
Taco toppings of choice
In a large skillet over medium heat, add the ground beef or turkey, onion, and a pinch of salt and pepper. Cook, stirring often and breaking the meat into small pieces, until the meat is cooked through, 5-7 minutes.
Off the heat, drain any excess grease, if needed.
Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds until the mixture smells fragrant.
Add the tomato sauce and minced jalapeños, if using. Simmer the mixture for about 5-10 minutes, stirring occasionally. Season to taste with additional salt and pepper, if needed.
Serve in taco shells with your choice of toppings (makes great taco salad, too!).
The best ground beef tacos or ground turkey
1 pound ground beef or ground turkey
1/2 to 3/4 cup chopped white or yellow onion
1 to 3 garlic cloves, finely minced, or 1 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
8-ounce can tomato sauce
1 jalapeño, seeded and finely minced (optional)
Taco shells
Taco toppings of choice
In a large skillet over medium heat, add the ground beef or turkey, onion, and a pinch of salt and pepper. Cook, stirring often and breaking the meat into small pieces, until the meat is cooked through, 5-7 minutes.
Off the heat, drain any excess grease, if needed.
Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds until the mixture smells fragrant.
Add the tomato sauce and minced jalapeños, if using. Simmer the mixture for about 5-10 minutes, stirring occasionally. Season to taste with additional salt and pepper, if needed.
Serve in taco shells with your choice of toppings (makes great taco salad, too!).
White Rice Pressure Cooker
1 cup long grain white rice
1 1/4 cups water
1/2 tsp salt
Add rice water and salt to pressure cooker pot. Lock Lid in place. Select high pressure for 3 minutes. Allow to naturally release for 10 minutes then do a quick release. Fluff rice with fork.
** The recipe is easily doubled or tripled without any additional cooking time. Add 1 T oil if doubling to prevent foaming.
** Jasmine and other white rices work well with this recipe too.
1 1/4 cups water
1/2 tsp salt
Add rice water and salt to pressure cooker pot. Lock Lid in place. Select high pressure for 3 minutes. Allow to naturally release for 10 minutes then do a quick release. Fluff rice with fork.
** The recipe is easily doubled or tripled without any additional cooking time. Add 1 T oil if doubling to prevent foaming.
** Jasmine and other white rices work well with this recipe too.
Chipotles Cilantro Lime Rice Pressure Cooker
Cilantro Lime Rice
1 cup long grain white rice
1 1/4 cups water
2 T vegetable oil
1 tsp salt
1 T fresh lime juice
3 T chopped fresh cilantro
add rice, water, 1 T oil, and salt to pot. Stir and lock lid in place. Select high pressure for 3 minutes cook time. Natural Release for 7 minutes then do a quick release. Fluff rice with fork then add combined cilantro, lime juice and remaining 1 T oil.
1 cup long grain white rice
1 1/4 cups water
2 T vegetable oil
1 tsp salt
1 T fresh lime juice
3 T chopped fresh cilantro
add rice, water, 1 T oil, and salt to pot. Stir and lock lid in place. Select high pressure for 3 minutes cook time. Natural Release for 7 minutes then do a quick release. Fluff rice with fork then add combined cilantro, lime juice and remaining 1 T oil.
Cafe Rio Instant Pot
Cafe Rio Chicken Instant Pot
2 lbs frozen chicken breasts
1/2 cup Zesty Italian Dressing
1/2 T chili powder
1/2 T cumin
1 packet dry ranch dressing mix
3/4 cup water
Wish all ingredients except chicken in instant pot and then place breasts into the mixture. cook on manual high pressures for 12 min for frozen breasts (8 min not frozen). Let Pot naturally release until pin falls. Shred meat. Serve as you would any taco meat!!
** Cook on Poultry setting on pot, adjust to more on the setting. Cook time is around 30 minutes once it build up to pressure.
Cilantro Lime Rice
1 cup long grain white rice
1 1/4 cups water
2 T vegetable oil
1 tsp salt
1 T fresh lime juice
3 T chopped fresh cilantro
add rice, water, 1 T oil, and salt to pot. Stir and lock lid in place. Select high pressure for 3 minutes cook time. Natural Release for 7 minutes then do a quick release. Fluff rice with fork then add combined cilantro, lime juice and remaining 1 T oil.
Cafe Rio Black Beans
1 cup black beans
4 cups water
1 1/2 T chicken bouillon
2 T dehydrated onion flakes
7 garlic cloves or 2 tsp garlic powder
3/4 tsp salt
1 bay leaf
red wine vinegar to taste
Add all ingredients to the instant pot except red wine vinegar. Manually cook for 23 minutes (25 if using older beans, 15 if beans are soaked). Let the pot naturally release for 10 minutes then vent. remove lid and add a couple Tablespoons of red wine vinegar to taste!!
2 lbs frozen chicken breasts
1/2 cup Zesty Italian Dressing
1/2 T chili powder
1/2 T cumin
1 packet dry ranch dressing mix
3/4 cup water
Wish all ingredients except chicken in instant pot and then place breasts into the mixture. cook on manual high pressures for 12 min for frozen breasts (8 min not frozen). Let Pot naturally release until pin falls. Shred meat. Serve as you would any taco meat!!
** Cook on Poultry setting on pot, adjust to more on the setting. Cook time is around 30 minutes once it build up to pressure.
Cilantro Lime Rice
1 cup long grain white rice
1 1/4 cups water
2 T vegetable oil
1 tsp salt
1 T fresh lime juice
3 T chopped fresh cilantro
add rice, water, 1 T oil, and salt to pot. Stir and lock lid in place. Select high pressure for 3 minutes cook time. Natural Release for 7 minutes then do a quick release. Fluff rice with fork then add combined cilantro, lime juice and remaining 1 T oil.
Cafe Rio Black Beans
1 cup black beans
4 cups water
1 1/2 T chicken bouillon
2 T dehydrated onion flakes
7 garlic cloves or 2 tsp garlic powder
3/4 tsp salt
1 bay leaf
red wine vinegar to taste
Add all ingredients to the instant pot except red wine vinegar. Manually cook for 23 minutes (25 if using older beans, 15 if beans are soaked). Let the pot naturally release for 10 minutes then vent. remove lid and add a couple Tablespoons of red wine vinegar to taste!!
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