Fresh Apple Cranberry Pie
Ingredients
7-8 apples any type peeled, cored and sliced ( I like Granny Smith)
1 1/2 cups fresh cranberries washed
1 1/4 cups sugar
1/2 cup flour
1 teaspoon cinnamon
1 teaspoon almond extract
juice from 1/2 of a lemon about 2 tablespoons no need for this if using Granny Smith apples
dash salt
Crust:
2 cups flour
1 teaspoon salt
1 cup solid shortening
1/2 cup cold water
Instructions
Preheat oven to 375 degrees. Place rack on lowest shelf in oven.
Place flour and salt in medium sized bowl.
Cut in shortening with pastry blender.
Add cold water all at once, fold with fork, just until all of the flour mixture is moistened. You may need to add a bit more water.
Gather the dough together in a ball. Split the dough in to two parts.
Flour a surface and rolling pin.
Roll out one half of dough to about 1/8 inch thickness into a circle.
Fold dough in half. Lift onto a 9.5" pie plate.
Open and shape to pan. Roll out the other half of dough, and set aside.
Place apples in large bowl and mix with cranberries.
Add rest of filling ingredients and mix well.
Fill bottom crust with apple cranberry mixture. Dot top of filling with 1 tablespoon of butter, cut into small pieces.
Place other half of rolled out dough on top of filling in pie plate.
Gather the pie dough around the edge of the pied fold under to forma seal to keep all of the juices from the pie from escaping.
Crimp and decorate edges.
Make slits on top of pie for steam to escape.
Brush with egg wash if desired, sprinkle with 2 tablespoons sugar.
Place pie onto foil lined cookie sheet (important, this usually bubbles over a bit.
Bake for about 90 minutes. Cover loosely with foil if pie is getting too brown about half way through baking.
Bake until pie is bubbly and golden.
Thursday, November 28, 2019
A Bountiful Kitchen Pie Crust
Best Basic Flaky Pie Crust
Author abountifulkitchen
Ingredients
2 cups flour all purpose
1 teaspoon salt I like sea salt
1 cup shortening less for single blind baked crust, see recipe notes**
½ cup very cold water more may be needed*
Instructions
Mix flour and salt.
Cut in shortening with pastry blender or knives using a cutting motion, no stirring, only a short cutting motion to form small pebble like pieces with flour, shortening and salt.
Add 1/2 cup water all at once.
Fold ingredients with fork until flour is absorbed and dough comes together. If needed, add more cold water, a tablespoon or two at a time, until the dough resembles something similar to biscuit dough. It should be damp, but not sticky. Do not add too much water.
Divide dough in half for two pie crusts. The dough should be soft and not sticky. If sticky, roll in a bit of flour.
Flour surface and rolling pin well. I use about 1/4 or more cups of flour on surface and spread in circle. Keep the rolling pin floured.
Flatten dough with hand to make round disc shape.
Roll out from center to about 1/8” thickness. Place the pie plate on top of the dough. The dough should be rolled out approximately 2 1/2 inches past the edge of the pie plate, to allow for the dough to sink into the corner of the pie plate, and also extend over the edge of the plate so an outer crust is easily formed.
Fold dough in half, lift onto pie plate.
Open and shape to pan, make sure to gently press the pastry into the corner of the pie plate.
Cut off excess dough if making a single pie crust. If making a pie to be baked with filling, fill the pie shell, top with crust if desired (if making apple or other fruit pies). Follow pie recipe directions.
If baking for single crust pie, follow directions below for Single Blind Baked Crust.
To bake a single crust:
Alter the recipe above to use 5-6 tablespoons of Crisco, instead of 8 tablespoons. This will help your crust to stay in place and not shrink! The crust will still be flaky and easy to handle, but your shrinkage will be less.
It is important when baking a single crust to form the edges of the pie to the very edge of the pie plate. Do not skimp on dough on the edge of the crust. You want to have a thick layer of crust in order to prevent shrinkage. I sometimes use about 3/4 of the crust recipe for a single pie crust if I want to make a crust with a pronounced edge.
Poke holes in the bottom and sides of the crust to prevent bubbles from forming in crust.
Turn oven to 500 degrees. Yes, 500! The oven should be very hot when you place the crust into the oven. Preheat for at least 15 minutes. (I like to preheat for 30 minutes).
Place the formed pie shell into your refrigerator (or better yet freezer) for 30 minutes, uncovered.
After the crust has been refrigerated or placed in freezer, bake for 7-10 minutes in preheated oven on CENTER rack. I bake on center rack for a single crust.
Keep an eye on your crust through the window in your oven( if you have one) after about the 5-6 minute mark. The crust is done in about 8 minutes in my oven if I am baking two single crusts at once. Baking time will vary depending on the oven. YOu may need a little more or less baking time.
Remove from oven and let cool completely after baking. This crust will stay fresh for 2 days on the countertop in a dry climate.
Recipe Notes
-Dough will be easier to handle if chilled for an hour or so if you are a beginner baker. Not necessary, but it may help in handling of dough.
-Try rolling the dough around the rolling pin and then unrolling right onto the plate.
-I always use ½ regular and ½ Butter Flavor Crisco. Note this is not butter, Butter Flavor Crisco.
-Some people like to “cut” the flour in with their fingers.
-Don’t cut the flour and shortening too much, the pieces of shortening are what make the crust flaky.
-If your pie is getting too brown on the edges, take a piece of foil, fold in half to make a square then cut a half circle out of the middle. Unfold and put over your pie.
-Brush beaten egg or egg white over your pie dough before filling with pumpkin to avoid soggy crust.
-Preheating the oven is essential when blind baking. The oven is ready for baking when the oven is heated to 500 degrees for over 15 minutes after reaching temperature.
-The amount of water will vary in they recipe depending on many factors: the brand of flour used, the type of shortening, the temperature of your kitchen, the bowl used for mixing, the water temperature and how you mix in the water after the shortening has been cut into the four. You may need additional water. Add a little at a time, making sure to never stir, use a folding motion when adding water.
-This recipe freezes well. You may roll out the dough onto pie plate and freeze immediately. Wrap with a piece of parchment paper on top of pie crust, then use Saran Wrap or slip pie plate into a large ziplock bag. When ready to use, do not thaw, just fill and bake or blind bake. You may also bake the pie crust, let cool completely and freeze. When ready to fill, let thaw and fill.
-You may freeze crust after wrapping into single crust portions. When I make a batch of dough, I split in half and make a disc shape, then wrap in Saran Wrap tightly. When ready to use, thaw in refrigerator or on counter top for about an hour. Roll out and bake as directed.
-I highly recommend glass Pyrex pans for baking, especially for beginner bakers. The glass makes it easy to see when the bottom crust is browned. The exception to this is if you are freezing a pie completely, and then baking. I highly recommend using a good quality metal pie plate when freezing pies.
Author abountifulkitchen
Ingredients
2 cups flour all purpose
1 teaspoon salt I like sea salt
1 cup shortening less for single blind baked crust, see recipe notes**
½ cup very cold water more may be needed*
Instructions
Mix flour and salt.
Cut in shortening with pastry blender or knives using a cutting motion, no stirring, only a short cutting motion to form small pebble like pieces with flour, shortening and salt.
Add 1/2 cup water all at once.
Fold ingredients with fork until flour is absorbed and dough comes together. If needed, add more cold water, a tablespoon or two at a time, until the dough resembles something similar to biscuit dough. It should be damp, but not sticky. Do not add too much water.
Divide dough in half for two pie crusts. The dough should be soft and not sticky. If sticky, roll in a bit of flour.
Flour surface and rolling pin well. I use about 1/4 or more cups of flour on surface and spread in circle. Keep the rolling pin floured.
Flatten dough with hand to make round disc shape.
Roll out from center to about 1/8” thickness. Place the pie plate on top of the dough. The dough should be rolled out approximately 2 1/2 inches past the edge of the pie plate, to allow for the dough to sink into the corner of the pie plate, and also extend over the edge of the plate so an outer crust is easily formed.
Fold dough in half, lift onto pie plate.
Open and shape to pan, make sure to gently press the pastry into the corner of the pie plate.
Cut off excess dough if making a single pie crust. If making a pie to be baked with filling, fill the pie shell, top with crust if desired (if making apple or other fruit pies). Follow pie recipe directions.
If baking for single crust pie, follow directions below for Single Blind Baked Crust.
To bake a single crust:
Alter the recipe above to use 5-6 tablespoons of Crisco, instead of 8 tablespoons. This will help your crust to stay in place and not shrink! The crust will still be flaky and easy to handle, but your shrinkage will be less.
It is important when baking a single crust to form the edges of the pie to the very edge of the pie plate. Do not skimp on dough on the edge of the crust. You want to have a thick layer of crust in order to prevent shrinkage. I sometimes use about 3/4 of the crust recipe for a single pie crust if I want to make a crust with a pronounced edge.
Poke holes in the bottom and sides of the crust to prevent bubbles from forming in crust.
Turn oven to 500 degrees. Yes, 500! The oven should be very hot when you place the crust into the oven. Preheat for at least 15 minutes. (I like to preheat for 30 minutes).
Place the formed pie shell into your refrigerator (or better yet freezer) for 30 minutes, uncovered.
After the crust has been refrigerated or placed in freezer, bake for 7-10 minutes in preheated oven on CENTER rack. I bake on center rack for a single crust.
Keep an eye on your crust through the window in your oven( if you have one) after about the 5-6 minute mark. The crust is done in about 8 minutes in my oven if I am baking two single crusts at once. Baking time will vary depending on the oven. YOu may need a little more or less baking time.
Remove from oven and let cool completely after baking. This crust will stay fresh for 2 days on the countertop in a dry climate.
Recipe Notes
-Dough will be easier to handle if chilled for an hour or so if you are a beginner baker. Not necessary, but it may help in handling of dough.
-Try rolling the dough around the rolling pin and then unrolling right onto the plate.
-I always use ½ regular and ½ Butter Flavor Crisco. Note this is not butter, Butter Flavor Crisco.
-Some people like to “cut” the flour in with their fingers.
-Don’t cut the flour and shortening too much, the pieces of shortening are what make the crust flaky.
-If your pie is getting too brown on the edges, take a piece of foil, fold in half to make a square then cut a half circle out of the middle. Unfold and put over your pie.
-Brush beaten egg or egg white over your pie dough before filling with pumpkin to avoid soggy crust.
-Preheating the oven is essential when blind baking. The oven is ready for baking when the oven is heated to 500 degrees for over 15 minutes after reaching temperature.
-The amount of water will vary in they recipe depending on many factors: the brand of flour used, the type of shortening, the temperature of your kitchen, the bowl used for mixing, the water temperature and how you mix in the water after the shortening has been cut into the four. You may need additional water. Add a little at a time, making sure to never stir, use a folding motion when adding water.
-This recipe freezes well. You may roll out the dough onto pie plate and freeze immediately. Wrap with a piece of parchment paper on top of pie crust, then use Saran Wrap or slip pie plate into a large ziplock bag. When ready to use, do not thaw, just fill and bake or blind bake. You may also bake the pie crust, let cool completely and freeze. When ready to fill, let thaw and fill.
-You may freeze crust after wrapping into single crust portions. When I make a batch of dough, I split in half and make a disc shape, then wrap in Saran Wrap tightly. When ready to use, thaw in refrigerator or on counter top for about an hour. Roll out and bake as directed.
-I highly recommend glass Pyrex pans for baking, especially for beginner bakers. The glass makes it easy to see when the bottom crust is browned. The exception to this is if you are freezing a pie completely, and then baking. I highly recommend using a good quality metal pie plate when freezing pies.
Wednesday, November 27, 2019
OATS Instant Pot
Instant Pot Oatmeal Recipe for Steel Cut Oats or Rolled Oats
For Steel Cut Oats
2 cups water
1 cup Almond Breeze almondmilk Vanilla
1 cup steel cut oats
1 cinnamon stick
1 generous pinch of kosher salt
For Old Fashioned Rolled Oats
1 cup water
1 cup Almond Breeze almondmilk Vanilla
1 cup old fashioned rolled oats
1 cinnamon stick
1 generous pinch of kosher salt
Instructions
Add the oatmeal of your choice and the liquid ratios that match to the pot of your Instant Pot or electric pressure cooker with the cinnamon stick and kosher salt.
Press the manual setting and set the cooking time for 3 minutes on high. Once the cooking time ends, allow the oatmeal to sit in the pot to natural release the pressurized steam for 20 minutes. Flip the release valve using the end of a wooden spoon to release any residual steam and always face the lid away from you when opening.
Add toppings of your choice with additional almond milk to taste. Oatmeal can be refrigerated for 3-5 days.
Strawberry Cheesecake Oatmeal Bowl: Add a spoonful of cream cheese or ricotta to your bowl then swirl in a spoonful of strawberry jam and sprinkle with crushed graham crackers for a crunchy topper.
Berry Berry Chocolate Chip and Oatmeal Sundae: Top oatmeal with a handful of your favorite berries, almonds and mini chocolate chips to make a sweet treat any time of the day. Add any flavor almond milk to make it even creamier.
Rocky Road Oatmeal: Top with chopped almonds, chocolate chips, mini marshmallows and a drizzle of hot fudge.
Nutty Butter and Honey Oatmeal: Stir in a spoonful of creamy nut butter into warmed oatmeal and drizzle with your honey and chopped nuts
Maple Banana & Brown Sugar Oatmeal: Top a bowl of oatmeal with sliced bananas, almonds and a tablespoon of brown sugar with a drizzle of maple syrup and an extra splash of Vanilla almond milk. I like to sprinkle it all with pumpkin pie spice but you could use plain cinnamon or nutmeg instead.
Apples, Nuts, Cranberries and Cinnamon: Chopped apples and cranberries are . I usually drizzle with honey.
For Steel Cut Oats
2 cups water
1 cup Almond Breeze almondmilk Vanilla
1 cup steel cut oats
1 cinnamon stick
1 generous pinch of kosher salt
For Old Fashioned Rolled Oats
1 cup water
1 cup Almond Breeze almondmilk Vanilla
1 cup old fashioned rolled oats
1 cinnamon stick
1 generous pinch of kosher salt
Instructions
Add the oatmeal of your choice and the liquid ratios that match to the pot of your Instant Pot or electric pressure cooker with the cinnamon stick and kosher salt.
Press the manual setting and set the cooking time for 3 minutes on high. Once the cooking time ends, allow the oatmeal to sit in the pot to natural release the pressurized steam for 20 minutes. Flip the release valve using the end of a wooden spoon to release any residual steam and always face the lid away from you when opening.
Add toppings of your choice with additional almond milk to taste. Oatmeal can be refrigerated for 3-5 days.
Strawberry Cheesecake Oatmeal Bowl: Add a spoonful of cream cheese or ricotta to your bowl then swirl in a spoonful of strawberry jam and sprinkle with crushed graham crackers for a crunchy topper.
Berry Berry Chocolate Chip and Oatmeal Sundae: Top oatmeal with a handful of your favorite berries, almonds and mini chocolate chips to make a sweet treat any time of the day. Add any flavor almond milk to make it even creamier.
Rocky Road Oatmeal: Top with chopped almonds, chocolate chips, mini marshmallows and a drizzle of hot fudge.
Nutty Butter and Honey Oatmeal: Stir in a spoonful of creamy nut butter into warmed oatmeal and drizzle with your honey and chopped nuts
Maple Banana & Brown Sugar Oatmeal: Top a bowl of oatmeal with sliced bananas, almonds and a tablespoon of brown sugar with a drizzle of maple syrup and an extra splash of Vanilla almond milk. I like to sprinkle it all with pumpkin pie spice but you could use plain cinnamon or nutmeg instead.
Apples, Nuts, Cranberries and Cinnamon: Chopped apples and cranberries are . I usually drizzle with honey.
Monday, November 18, 2019
Oatmeal Chocolate Chip Cookies- THE BEST
Oven: 375 degrees
Time: 8-10 minutes
1 1/2 cups soft shortening
2 cups packed brown sugar
1 cup white sugar
2 eggs
1/2 cup water
1 tsp. vanilla
2 cups flour
2 tsp. salt
1 tsp. soda
6 cups oats (3 quick, 3 old-fashioned)
1 tsp. cinnamon
1 1/2 bags chocolate chips
Mixn in large mixing bowl in given order. Drop onto greased cookie sheet.
(If doubling the recipe, you will get close to 100 cookies.)
Time: 8-10 minutes
1 1/2 cups soft shortening
2 cups packed brown sugar
1 cup white sugar
2 eggs
1/2 cup water
1 tsp. vanilla
2 cups flour
2 tsp. salt
1 tsp. soda
6 cups oats (3 quick, 3 old-fashioned)
1 tsp. cinnamon
1 1/2 bags chocolate chips
Mixn in large mixing bowl in given order. Drop onto greased cookie sheet.
(If doubling the recipe, you will get close to 100 cookies.)
Jen Evans Rolls Quick and Easy
Jen's Rolls (Jen Evans)
Oven: 350 degrees
Yield: 1 big tray (I usually make a double batch if there is a sizeable group to feed)
1/4 cup warm water
2 tsp. yeast
2 Tbsp. sugar
7/8 cup (7 oz.) milk
1/4 cup butter
1 egg (beaten)
1 tsp. salt
2 3/4 cup flour
Combine water and yeast; let yeast grow.
Combine sugar, milk, and butter in microwave-safe bowl; microwave until butter melts (so that mixture is warm).
Combine yeast and milk mixtures. Add egg.
Pour flour and salt into mixer. Add liquid mixture, and knead until dough pulls from the sides of the bowl (you may need to add more flour), and the dough is smooth and elastic. Let the dough rise until double. Punch down, and roll out in circles, spread with melted butter, and cut into triangles and roll into crescent shapes. Place on pan, and let rise again. Bake until just golden on top.
Oven: 350 degrees
Yield: 1 big tray (I usually make a double batch if there is a sizeable group to feed)
1/4 cup warm water
2 tsp. yeast
2 Tbsp. sugar
7/8 cup (7 oz.) milk
1/4 cup butter
1 egg (beaten)
1 tsp. salt
2 3/4 cup flour
Combine water and yeast; let yeast grow.
Combine sugar, milk, and butter in microwave-safe bowl; microwave until butter melts (so that mixture is warm).
Combine yeast and milk mixtures. Add egg.
Pour flour and salt into mixer. Add liquid mixture, and knead until dough pulls from the sides of the bowl (you may need to add more flour), and the dough is smooth and elastic. Let the dough rise until double. Punch down, and roll out in circles, spread with melted butter, and cut into triangles and roll into crescent shapes. Place on pan, and let rise again. Bake until just golden on top.
Homegrown Tradition Go To Dinner Rolls
GO-TO DINNER ROLLS
Servings: 36 rolls
INGREDIENTS
1 cup butter melted & slightly cooled
2 cups warm water
2 Tbs dry, active yeast
1/2 cup sugar
2 eggs
1 tsp salt
1 tsp baking powder
6 1/2 cups all-purpose flour
INSTRUCTIONS
Combine butter, water, yeast and sugar. Mix gently and let sit 3-5 minutes until bubbly.
Add eggs, salt, baking powder and 2 cups flour. Mix well. Add remaining 4 1/2 cups flour and mix until combined.
Cover bowl with plastic wrap sprayed with nonstick spray and let rise about 1 hour, or until doubled in size.
Divide dough in half and roll each half into a large circle, using extra flour as needed. Slice each half into 16 equal slices. Roll each piece starting at the large end. Place on a greased or silicone mat-lined cookie sheet. Let rise an additional 30 minutes.
Bake at 400 degrees for 12 minutes.
Rub a cold stick of butter over warm rolls when they come out of the oven, if desired.
NOTES
* Make sure your yeast is fresh (I store mine in the freezer).
* To make whole-wheat dinner rolls, sub out half of the all-purpose flour with whole-wheat flour.
* Warm water should be between 110-115 degrees F. I just feel the tap water with my fingers and it should sting a bit, but not cause you to jerk your hand away.
Servings: 36 rolls
INGREDIENTS
1 cup butter melted & slightly cooled
2 cups warm water
2 Tbs dry, active yeast
1/2 cup sugar
2 eggs
1 tsp salt
1 tsp baking powder
6 1/2 cups all-purpose flour
INSTRUCTIONS
Combine butter, water, yeast and sugar. Mix gently and let sit 3-5 minutes until bubbly.
Add eggs, salt, baking powder and 2 cups flour. Mix well. Add remaining 4 1/2 cups flour and mix until combined.
Cover bowl with plastic wrap sprayed with nonstick spray and let rise about 1 hour, or until doubled in size.
Divide dough in half and roll each half into a large circle, using extra flour as needed. Slice each half into 16 equal slices. Roll each piece starting at the large end. Place on a greased or silicone mat-lined cookie sheet. Let rise an additional 30 minutes.
Bake at 400 degrees for 12 minutes.
Rub a cold stick of butter over warm rolls when they come out of the oven, if desired.
NOTES
* Make sure your yeast is fresh (I store mine in the freezer).
* To make whole-wheat dinner rolls, sub out half of the all-purpose flour with whole-wheat flour.
* Warm water should be between 110-115 degrees F. I just feel the tap water with my fingers and it should sting a bit, but not cause you to jerk your hand away.
The Best Vanilla Buttercream Frosting - Mels Kitchen Cafe
INGREDIENTS
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
INSTRUCTIONS
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).
HTTPS://WWW.MELSKITCHENCAFE.COM/PERFECT-VANILLA-BUTTERCREAM-FROSTING/
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
INSTRUCTIONS
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).
HTTPS://WWW.MELSKITCHENCAFE.COM/PERFECT-VANILLA-BUTTERCREAM-FROSTING/
Healthy Sausage and Vegetable Sheet Pan Dinner
1 12-ounce package chicken and apple sausage, cut into 2″ slices (4 sausages, if buying in bulk)
1 pound Brussels sprouts, halved
1 pound sweet potato, cut into 3/4” chunks
1/4 cup extra virgin lemon olive oil (or 1/4 cup extra virgin olive oil + zest of 1 lemon)
4 cloves garlic, minced
1 tablespoon minced fresh parsley (or 1 teaspoon dry parsley)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.
Whisk together the olive oil (and lemon zest, if using), garlic, parsley, salt, and pepper and drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine.
Place the sheet in the oven and bake for 15 minutes, then use a spatula to flip the sausage mixture and bake for another 10-15 minutes.
1 pound Brussels sprouts, halved
1 pound sweet potato, cut into 3/4” chunks
1/4 cup extra virgin lemon olive oil (or 1/4 cup extra virgin olive oil + zest of 1 lemon)
4 cloves garlic, minced
1 tablespoon minced fresh parsley (or 1 teaspoon dry parsley)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.
Whisk together the olive oil (and lemon zest, if using), garlic, parsley, salt, and pepper and drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine.
Place the sheet in the oven and bake for 15 minutes, then use a spatula to flip the sausage mixture and bake for another 10-15 minutes.
Sweet and Smoky Crock Pot Tacos- Our Best Bites
These Sweet and Smoky Crock Pot Pork Tacos are as easy as they are delicious! Top them with your favorite taco toppings for an easy weeknight dinner!
Ingredients
1 2.5-3.5-pound pork roast (sirloin is a good lean cut, picnic roast is always delicious but fattier, pork loin is a good middle-of-the-road cut)
Kosher salt and freshly ground black pepper
2 tablespoons brown sugar
2 tablespoons dry onion
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1 teaspoon smoked paprika
1 cup Coke (not Diet Coke)
1 tablespoon adobo sauce from a can of chipotle chilies (2 if you want medium heat, 3 if you really want it spicy; if you’re very sensitive to heat, use 2 tablespoons of tomato sauce or mild enchilada sauce. Keep in mind the finished product will be milder.)
1 tablespoon apple cider vinegar
1 teaspoon liquid smoke
Juice of 1 lime
Instructions
Heat about 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Season pork roast with salt and pepper. When the oil is hot, add the pork roast and sear on all sides. Transfer the pork to a crock pot.
In a small bowl, whisk together the brown sugar, onion, garlic powder, cumin, coriander, oregano, and smoked paprika. Rub it over the top of the pork roast. Whisk together the Coke, adobo sauce, apple cider vinegar, and liquid smoke and pour it around the pork roast.
Cover and cook on low for 8-10 hours or on high for 5-6 hours or until it shreds easily with a fork. Juice the lime over the pork and stir to combine, then season to taste with salt. Serve with lime wedges, crumbled queso fresco, fresh pico de gallo, sliced white onions, chopped cilantro, sliced avocado, and any other favorite taco toppings.
Ingredients
1 2.5-3.5-pound pork roast (sirloin is a good lean cut, picnic roast is always delicious but fattier, pork loin is a good middle-of-the-road cut)
Kosher salt and freshly ground black pepper
2 tablespoons brown sugar
2 tablespoons dry onion
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1 teaspoon smoked paprika
1 cup Coke (not Diet Coke)
1 tablespoon adobo sauce from a can of chipotle chilies (2 if you want medium heat, 3 if you really want it spicy; if you’re very sensitive to heat, use 2 tablespoons of tomato sauce or mild enchilada sauce. Keep in mind the finished product will be milder.)
1 tablespoon apple cider vinegar
1 teaspoon liquid smoke
Juice of 1 lime
Instructions
Heat about 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Season pork roast with salt and pepper. When the oil is hot, add the pork roast and sear on all sides. Transfer the pork to a crock pot.
In a small bowl, whisk together the brown sugar, onion, garlic powder, cumin, coriander, oregano, and smoked paprika. Rub it over the top of the pork roast. Whisk together the Coke, adobo sauce, apple cider vinegar, and liquid smoke and pour it around the pork roast.
Cover and cook on low for 8-10 hours or on high for 5-6 hours or until it shreds easily with a fork. Juice the lime over the pork and stir to combine, then season to taste with salt. Serve with lime wedges, crumbled queso fresco, fresh pico de gallo, sliced white onions, chopped cilantro, sliced avocado, and any other favorite taco toppings.
Large Batch Rice Krispie Treats- Our Best Bites
Description
The perfect recipe and tips for making a large batch of Rice Krispie Treats, either for a crowd or a bake sale!
Ingredients
1 ½ sticks real butter (12 tablespoons)
16 cups + additional 4 cups mini marshmallows
12 cups rice krispie cereal
¼ teaspoon salt
Instructions
Line a 12 x 18” rimmed baking sheet with parchment or foil and spray lightly with non-stick spray. Set aside.
In a very large mixing bowl add rice krispies and 4 cups mini marshmallows, set aside.
In a large stock pot on the stove top, melt the butter and add the 16 cups marshmallows. If you feel your pot isn’t large enough, add half the marshmallows at a time and let them melt down a bit before you add the rest. Melt completely and stir in salt.
Once melted, quickly pour over cereal mixture and stir well until all cereal is coated. Transfer mixture to prepared pan. Spray your hands with non-stick spray (or rub with a little butter) so you can gently press down mixture to the edges of the pan.
Let treats set until firmed up and then lift your foil/parchment out of the pan for easy cutting.
Notes
Tip: It’s a large quantity to stir at once. If you don’t have an extra large bowl, I’ve used a large roasting pan in a pinch!
The perfect recipe and tips for making a large batch of Rice Krispie Treats, either for a crowd or a bake sale!
Ingredients
1 ½ sticks real butter (12 tablespoons)
16 cups + additional 4 cups mini marshmallows
12 cups rice krispie cereal
¼ teaspoon salt
Instructions
Line a 12 x 18” rimmed baking sheet with parchment or foil and spray lightly with non-stick spray. Set aside.
In a very large mixing bowl add rice krispies and 4 cups mini marshmallows, set aside.
In a large stock pot on the stove top, melt the butter and add the 16 cups marshmallows. If you feel your pot isn’t large enough, add half the marshmallows at a time and let them melt down a bit before you add the rest. Melt completely and stir in salt.
Once melted, quickly pour over cereal mixture and stir well until all cereal is coated. Transfer mixture to prepared pan. Spray your hands with non-stick spray (or rub with a little butter) so you can gently press down mixture to the edges of the pan.
Let treats set until firmed up and then lift your foil/parchment out of the pan for easy cutting.
Notes
Tip: It’s a large quantity to stir at once. If you don’t have an extra large bowl, I’ve used a large roasting pan in a pinch!
Great Harvest Pumpkin Chocolate Chip Bread or Muffins - A Bountiful Kitchen
Ingredients
4 large eggs
2 cups granulated sugar
1 1/4 cups vegetable or canola oil
1-15 oz can Libby's pumpkin* see recipe notes about Libby's not pumpkin pie filling
2 teaspoons vanilla
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 1/2 cups semi sweet chocolate chips
Instructions
Place the rack in the center of the oven, and generously grease and line the bottom of two loaf pans with parchment or wax paper. Preheat oven to 325 degrees.
Place eggs in a mixing bowl. Beat for about 1 minute on medium speed. Add sugar beat again for 1 minute. Scrape down sides of bowl.
Add the oil to the mixture in the bowl while the mixer is on low. Add the pumpkin and vanilla and mix on medium until all wet ingredients are mixed well. This takes a few seconds. Turn mixer off.
Place the flour, baking soda, baking powder, salt, spices and chocolate chips into the bowl with the pumpkin mixture. Mix just until the wet and dry ingredients are incorporated on low, scraping down sides of bowl a coule of times during process.
Pour the mixture into the prepared loaf pans.
Bake for 50-60 minutes or until knife inserted in center of loaf comes out with a few moist crumbs attached. The center should not be shiny or wet looking.
Remove from oven. Let sit for 5 minutes in pan. Loosen sides of loaf if necessary with butter knife. Remove from pan and cool completely.
Recipe Notes:
Important note regarding pumpkin. I prefer Libby's pumpkin over other brands. Do not use organic pumpkin in this recipe if you want the rich darker color as pictured. I have experimented using a store brand "Organic Pumpkin" and was very disappointed in the finished product. The color is light orange, not the rich color you will get if using Libby's. The texture is also slightly different when using organic pumpkin. Not quite as dense. Use Libby's, trust me on this! If you want your loaves to look like Great Harvest, use Libby's.
I make a liner for the loaf pan by placing parchment or wax paper under the pan and tracing around the bottom of the pan. Cut the paper on the line. Place the paper in the bottom of the loaf pan and spray sides of pan (only half way up) and bottom (on top of the paper liner) generously with cooking spray. If you spray the pan all the way to the top, your loaf will have an edge that rises above the center of the loaf.
I bake in 4 1/2 x 8 1/2 pans. When I place the batter in the pans, they fill the pans over 3/4 full. There is about a 1/2 - 3/4 inch space to the top of the loaf pan. You may use any size of loaf pan, just fill about 3/4 full.
This recipe will easily yield 3 smaller loaves. Adjust the baking time to 45 minutes then check to make sure loaf is set. You may also make muffins. Fill the muffin tins lined or unlined about 3/4 full and bake for about 20-25 minutes or until the tops spring back when lightly touched!
4 large eggs
2 cups granulated sugar
1 1/4 cups vegetable or canola oil
1-15 oz can Libby's pumpkin* see recipe notes about Libby's not pumpkin pie filling
2 teaspoons vanilla
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 1/2 cups semi sweet chocolate chips
Instructions
Place the rack in the center of the oven, and generously grease and line the bottom of two loaf pans with parchment or wax paper. Preheat oven to 325 degrees.
Place eggs in a mixing bowl. Beat for about 1 minute on medium speed. Add sugar beat again for 1 minute. Scrape down sides of bowl.
Add the oil to the mixture in the bowl while the mixer is on low. Add the pumpkin and vanilla and mix on medium until all wet ingredients are mixed well. This takes a few seconds. Turn mixer off.
Place the flour, baking soda, baking powder, salt, spices and chocolate chips into the bowl with the pumpkin mixture. Mix just until the wet and dry ingredients are incorporated on low, scraping down sides of bowl a coule of times during process.
Pour the mixture into the prepared loaf pans.
Bake for 50-60 minutes or until knife inserted in center of loaf comes out with a few moist crumbs attached. The center should not be shiny or wet looking.
Remove from oven. Let sit for 5 minutes in pan. Loosen sides of loaf if necessary with butter knife. Remove from pan and cool completely.
Recipe Notes:
Important note regarding pumpkin. I prefer Libby's pumpkin over other brands. Do not use organic pumpkin in this recipe if you want the rich darker color as pictured. I have experimented using a store brand "Organic Pumpkin" and was very disappointed in the finished product. The color is light orange, not the rich color you will get if using Libby's. The texture is also slightly different when using organic pumpkin. Not quite as dense. Use Libby's, trust me on this! If you want your loaves to look like Great Harvest, use Libby's.
I make a liner for the loaf pan by placing parchment or wax paper under the pan and tracing around the bottom of the pan. Cut the paper on the line. Place the paper in the bottom of the loaf pan and spray sides of pan (only half way up) and bottom (on top of the paper liner) generously with cooking spray. If you spray the pan all the way to the top, your loaf will have an edge that rises above the center of the loaf.
I bake in 4 1/2 x 8 1/2 pans. When I place the batter in the pans, they fill the pans over 3/4 full. There is about a 1/2 - 3/4 inch space to the top of the loaf pan. You may use any size of loaf pan, just fill about 3/4 full.
This recipe will easily yield 3 smaller loaves. Adjust the baking time to 45 minutes then check to make sure loaf is set. You may also make muffins. Fill the muffin tins lined or unlined about 3/4 full and bake for about 20-25 minutes or until the tops spring back when lightly touched!
Protein Poppers - R2Sense
1 cup rolled oats
1 cup steel cut oats
1 cup almond or peanut butter
1 cup flax seed
3/4 cup raw honey
2/3 cup chocolate chips
2 tsp vanilla
Combine mix and chill for 1 hour. Form into balls with hands and plant onto parchment lined cookie sheets. Freeze for about 1/2 hour then place in ziplock bag and keep in freezer.
1 cup steel cut oats
1 cup almond or peanut butter
1 cup flax seed
3/4 cup raw honey
2/3 cup chocolate chips
2 tsp vanilla
Combine mix and chill for 1 hour. Form into balls with hands and plant onto parchment lined cookie sheets. Freeze for about 1/2 hour then place in ziplock bag and keep in freezer.
Snickerdoodle Power Balls- Tried and True Moms
Coconutty cinnamon oat bites
Makes 32 bites
1/2 cup all natural peanut butter
1/2 cup all natural almond butter
1/2 cup honey
1 scoop vanilla protein powder
1 tsp vanilla extract
pinch of sea salt
1 1/4 cup cinnamon oat kodiak cakes mix
1/3 cup unsweetened shredded coconut
Mix nut butters, honey, protein powder, vanilla and salt together. Mix in kodiak cakes and coconut
Using a small cookie scoop, scoop into balls and store in freezer or fridge.
Makes 32 bites
1/2 cup all natural peanut butter
1/2 cup all natural almond butter
1/2 cup honey
1 scoop vanilla protein powder
1 tsp vanilla extract
pinch of sea salt
1 1/4 cup cinnamon oat kodiak cakes mix
1/3 cup unsweetened shredded coconut
Mix nut butters, honey, protein powder, vanilla and salt together. Mix in kodiak cakes and coconut
Using a small cookie scoop, scoop into balls and store in freezer or fridge.
Powerballs - Clean Eats and Treats
Servings 32 balls
Ingredients
2 cups old fashioned oats slightly broken down in the blender
1 cup peanut butter I use Adams all natural no stir
2/3 cup honey
1/2 cup shredded unsweetened coconut
1/2-1 cup mix ins mini chocolate chips, dried fruit or nuts
1 scoop vanilla protein powder
1/8 cup hemp seeds
1/8 cup chia seeds
1 tsp pure vanilla extract
dash of sea salt
Instructions
Combine all dry ingredients in a kitchen-aid mixing bowl.
Using the paddle attachment, mix until well blended.
Add wet ingredients to dry ingredients and mix until a "dough" forms.
Scoop into balls with a 2-inch cookie scoop.
Place onto a cookie sheet and refrigerate for at least one hour before serving.
Store in the refrigerator for up to one week.
Ingredients
2 cups old fashioned oats slightly broken down in the blender
1 cup peanut butter I use Adams all natural no stir
2/3 cup honey
1/2 cup shredded unsweetened coconut
1/2-1 cup mix ins mini chocolate chips, dried fruit or nuts
1 scoop vanilla protein powder
1/8 cup hemp seeds
1/8 cup chia seeds
1 tsp pure vanilla extract
dash of sea salt
Instructions
Combine all dry ingredients in a kitchen-aid mixing bowl.
Using the paddle attachment, mix until well blended.
Add wet ingredients to dry ingredients and mix until a "dough" forms.
Scoop into balls with a 2-inch cookie scoop.
Place onto a cookie sheet and refrigerate for at least one hour before serving.
Store in the refrigerator for up to one week.
Power Up Smoothie - Clean Simple Eats
1/2 frozen banana
1/2 Granny Smith apple cored and sliced
1 cup water
1/2 lemon squeezed
Huge handful of spinach
1 celery stalk
1/4 cucumber
1 Tbsp hemp seeds
1/4 tsp cinnamon
1/2 cup frozen blueberries
Combine and blend in blender until smooth!
1/2 Granny Smith apple cored and sliced
1 cup water
1/2 lemon squeezed
Huge handful of spinach
1 celery stalk
1/4 cucumber
1 Tbsp hemp seeds
1/4 tsp cinnamon
1/2 cup frozen blueberries
Combine and blend in blender until smooth!
Chocolate Chip Cookie dough Bites- Clean Simple Eats
1 cup all natural peanut butter
1/2 cup raw honey
1 serving vanilla protein powder
1 1/2 cups kodiak power cakes mix
1 tsp vanilla extract
dash of sea salt
30 dark chocolate chips
Mix PB honey protein powder kodiak cake mix vanilla, and salt together in a large bowl. Stir in chocolate chips last. Use a cookie scoop and scoop into balls. Store in fridge or freezer
1/2 cup raw honey
1 serving vanilla protein powder
1 1/2 cups kodiak power cakes mix
1 tsp vanilla extract
dash of sea salt
30 dark chocolate chips
Mix PB honey protein powder kodiak cake mix vanilla, and salt together in a large bowl. Stir in chocolate chips last. Use a cookie scoop and scoop into balls. Store in fridge or freezer
Buttermilk Aebleskivers- A Bountiful Kitchen
Aebleskivers are light little pillows of pan fried dough, commonly enjoyed in Denmark. This recipe includes the use of buttermilk which makes the aebleskivers extra light and fluffy!
Ingredients
2 eggs
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup melted butter
butter for pan
Instructions
Separate the eggs* and beat whites until soft peaks form, and set aside.(see recipe notes)
In another bowl, combine egg yolks and buttermilk and mix together.
Add flour, baking powder, baking soda, salt and sugar all at once.
Add melted butter and mix until blended on low speed (I do this by hand with a whisk).
Fold in the egg whites using a spatula.
Heat an Aebleskiver pan over medium heat, brush each cup with melted butter.
Using a 1/4 cup measure, Pour about 2 tablespoons of batter into each cup, and, when bubbly around the edges, turn with a long wooden skewer or toothpick, this takes less than 2 minutes.
Continue cooking on the other side until golden. You can test for doneness by removing one of the balls of cooked dough and breaking in half.
If you would like to fill the Aebleskiver, you can place about 1 tablespoon of batter in pan, then drop a teaspoon of jam and top with more batter.
Serve immediately, sprinkled with powdered sugar, jam and butter.
Recipe Notes
You can skip the step where the eggs are separated, and simply add the eggs one at a time and beat well, but the dough will not have quite the same consistency as when the egg whites are beaten and folded in! I often skip the separation of eggs and just beat the egg before adding to batter.
This recipe is easily halved. a half recipe yields about 20 pieces.
Best when batter is made right before cooking.
Ingredients
2 eggs
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup melted butter
butter for pan
Instructions
Separate the eggs* and beat whites until soft peaks form, and set aside.(see recipe notes)
In another bowl, combine egg yolks and buttermilk and mix together.
Add flour, baking powder, baking soda, salt and sugar all at once.
Add melted butter and mix until blended on low speed (I do this by hand with a whisk).
Fold in the egg whites using a spatula.
Heat an Aebleskiver pan over medium heat, brush each cup with melted butter.
Using a 1/4 cup measure, Pour about 2 tablespoons of batter into each cup, and, when bubbly around the edges, turn with a long wooden skewer or toothpick, this takes less than 2 minutes.
Continue cooking on the other side until golden. You can test for doneness by removing one of the balls of cooked dough and breaking in half.
If you would like to fill the Aebleskiver, you can place about 1 tablespoon of batter in pan, then drop a teaspoon of jam and top with more batter.
Serve immediately, sprinkled with powdered sugar, jam and butter.
Recipe Notes
You can skip the step where the eggs are separated, and simply add the eggs one at a time and beat well, but the dough will not have quite the same consistency as when the egg whites are beaten and folded in! I often skip the separation of eggs and just beat the egg before adding to batter.
This recipe is easily halved. a half recipe yields about 20 pieces.
Best when batter is made right before cooking.
Flag Cake
Ingredients
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
To assemble:
2 half-pints blueberries
3 half-pints raspberries
Directions
Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
To assemble:
2 half-pints blueberries
3 half-pints raspberries
Directions
Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
Easy Chicken Noodle Soup
This recipe comes from Carlie's Friend Ashley McIntosh
Combine cut up carrots and celery and sauté them with butter and onions (can be dried) in a large stock pot.
Pour in Chicken Stock and bring to boil
Once boiling dump in a couple packages of the frozen grandma noodles (found in the freezer section)
Continue boiling until the noodles are done. It will thicken the soup.
Add cut up rotisserie chicken
Combine cut up carrots and celery and sauté them with butter and onions (can be dried) in a large stock pot.
Pour in Chicken Stock and bring to boil
Once boiling dump in a couple packages of the frozen grandma noodles (found in the freezer section)
Continue boiling until the noodles are done. It will thicken the soup.
Add cut up rotisserie chicken
Green Salsa Verde
This recipe comes from cousins Stevies Wife Bridgette
1 bunch of cilantro
1/3 12 oz can jalapeño in escbecbe juice
1/2 cup sugar
2 27 oz cans drained tomatillos
1 bunch of cilantro
1/3 12 oz can jalapeño in escbecbe juice
1/2 cup sugar
2 27 oz cans drained tomatillos
Creamy Chicken Noodle Rice Soup Instant Pot
Pressure cooker chicken and wild rice soup is a cream-based soup loaded with chicken, long grain and wild rice, carrots, onion, and celery. A quick-cooking, hearty soup recipe you'll want to make again and again!
Ingredients
2 tablespoons butter
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
2 14 oz. cans chicken broth
2 large boneless skinless chicken breasts, uncooked and diced
6 oz. package Uncle Bens Long Grain & wild Rice
1 teaspoon salt
1/2 teaspoon black pepper
dash red pepper flakes
1 tablespoon dried parsley
2 tablespoons cornstarch
2 tablespoons water
4 oz. cream cheese, cut into cubes
1 cup milk
1 cup half and half
Instructions
Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion, carrot, and celery and cook, stirring occasionally until vegetables are tender, about 5 minutes.
Add chicken broth, chicken, wild rice (discard seasoning packet) salt, pepper, and parsley to the pressure cooking pot.
Lock lid in place, select High Pressure and 5 minutes cook time and start.
When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer (Saute on low on the Instant Pot) and add cornstarch mixture to the pot stirring constantly.
Add cubed cream cheese and stir until cheese is melted. Add milk and half and half and heat through but do not bring to a boil.
Ingredients
2 tablespoons butter
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
2 14 oz. cans chicken broth
2 large boneless skinless chicken breasts, uncooked and diced
6 oz. package Uncle Bens Long Grain & wild Rice
1 teaspoon salt
1/2 teaspoon black pepper
dash red pepper flakes
1 tablespoon dried parsley
2 tablespoons cornstarch
2 tablespoons water
4 oz. cream cheese, cut into cubes
1 cup milk
1 cup half and half
Instructions
Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion, carrot, and celery and cook, stirring occasionally until vegetables are tender, about 5 minutes.
Add chicken broth, chicken, wild rice (discard seasoning packet) salt, pepper, and parsley to the pressure cooking pot.
Lock lid in place, select High Pressure and 5 minutes cook time and start.
When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer (Saute on low on the Instant Pot) and add cornstarch mixture to the pot stirring constantly.
Add cubed cream cheese and stir until cheese is melted. Add milk and half and half and heat through but do not bring to a boil.
Pasta with Tomato Cream Sauce- Pioneer Woman
Pasta with Tomato Cream Sauce
Prep: 10 Minutes Level: Easy
Cook: 25 Minutes Serves: 8
Description
My favorite pasta sauce in the whole world.
Ingredients
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Oz. Size) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-1/2 pound Fettuccine
Preparation
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
Prep: 10 Minutes Level: Easy
Cook: 25 Minutes Serves: 8
Description
My favorite pasta sauce in the whole world.
Ingredients
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Oz. Size) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-1/2 pound Fettuccine
Preparation
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
Wednesday, November 6, 2019
Egg Muffins- Pioneer Woman Cook book
Egg Muffins
1 pound sausage
1 onion diced
15 large eggs
dash of salt
1/4 tsp pepper
1/4 tsp chili powder
1 cup freshly grated cheddar cheese
1 green bell pepper diced
Oven 350. Brown sausage add onion. Whisk in bowl eggs, salt pepper and chili powder. Add cheese and pepper. Add sausage when cool and stir together. Measure 1/3 cup mixture into sprayed muffin tins. Bake 20-22 min.
*Can easily be frozen and reheated in microwave
1 pound sausage
1 onion diced
15 large eggs
dash of salt
1/4 tsp pepper
1/4 tsp chili powder
1 cup freshly grated cheddar cheese
1 green bell pepper diced
Oven 350. Brown sausage add onion. Whisk in bowl eggs, salt pepper and chili powder. Add cheese and pepper. Add sausage when cool and stir together. Measure 1/3 cup mixture into sprayed muffin tins. Bake 20-22 min.
*Can easily be frozen and reheated in microwave
Wednesday, October 30, 2019
Christmas Salad Favorites Cookbook
Anji Heiner makes this salad all the time for family parties. Its yummy!!
1 Head red leaf lettuce
1 head green leaf lettuce
2 large grapefruits
1 large pomegranate
1 large avocado
1 large pear
Dressing
1 cup sugar
2 tsp dry mustard
1 tsp salt
2/3 cup apple cider vinegar
2 cups vegetable oil
1 T poppy seeds
*The dressing makes a ton it can easily be halved.
You can also just do the Breannas dressing in a bottle of poppyseed and a bottle of the blush wine vinaigrette and mix them.
1 Head red leaf lettuce
1 head green leaf lettuce
2 large grapefruits
1 large pomegranate
1 large avocado
1 large pear
Dressing
1 cup sugar
2 tsp dry mustard
1 tsp salt
2/3 cup apple cider vinegar
2 cups vegetable oil
1 T poppy seeds
*The dressing makes a ton it can easily be halved.
You can also just do the Breannas dressing in a bottle of poppyseed and a bottle of the blush wine vinaigrette and mix them.
Slow Cooker Philly Cheese Steak Sandwiches
INGREDIENTS
1 1/2 lbs beef round steak
1 green pepper, sliced thin
1 medium onion, sliced thin
1 (14 oz) can beef broth
1 envelope Italian dressing mix
1 large loaf French bread, sliced into sandwich lengths (or 4-6 hoagie buns)
Provolone cheese slices
INSTRUCTIONS
Spray crock pot with non-stick cooking spray.
Cut meat into strips, place in slow cooker.
Add green pepper, onion, broth, and dressing mix.
Cover and cook on low 7-8 hours, or high 3-4 hours.
Spoon meat mixture onto bread, top with a slice(s) of cheese.
Another option is to toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.
My husband loves to top his sandwich with A1 sauce . . . you can use any condiments you like.
1 1/2 lbs beef round steak
1 green pepper, sliced thin
1 medium onion, sliced thin
1 (14 oz) can beef broth
1 envelope Italian dressing mix
1 large loaf French bread, sliced into sandwich lengths (or 4-6 hoagie buns)
Provolone cheese slices
INSTRUCTIONS
Spray crock pot with non-stick cooking spray.
Cut meat into strips, place in slow cooker.
Add green pepper, onion, broth, and dressing mix.
Cover and cook on low 7-8 hours, or high 3-4 hours.
Spoon meat mixture onto bread, top with a slice(s) of cheese.
Another option is to toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.
My husband loves to top his sandwich with A1 sauce . . . you can use any condiments you like.
Oh Sweet Basil Beef Stir Fry
Ingredients
1 Package Yakisoba Noodles found in the produce department and are precooked
3 Tablespoons Oil canola or peanut
1 Skirt Steak sliced thin *see note
Salt and Pepper to taste
1 Cup Crimini Mushrooms
1 Bundle Broccolini florets stalks removed, or broccoli florets
1 Cup Matchstick Carrots
1 Cup Chopped Red Bell Peppers
2 Baby Bok Choy end removed and quartered lengthwise
2 Green Onions minced for garnish
1 Tablespoon Sesame Seeds for garnish
For the Sauce
1 Tablespoon Vegetable oil
3 cloves Minced garlic
¼ Teaspoon Ginger Powder
½ Cup Water
1/4 Cup Hoisin sauce
2 Tablespoons Honey
1/4 Cup Low-sodium Soy Sauce
¼ Cup Brown Sugar
2 Tablespoons Rice Wine Vinegar
Dash of Red pepper flakes
2 Tablespoons Corn Starch
Sesame seeds for garnish
Instructions
Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn’t allow the little bits to caramelize at the bottom of the pan.
Add 1 Tablespoon of the oil and heat until shimmering.
Add the steak and season with a pinch of salt and pepper.
Turn the heat down to medium and cook, flipping only once until the meat is cooked through, about 2-3 minutes.
Remove to a plate.
Add the remaining oil to the pan and add the broccolini, carrots and peppers.
Cook, stirring occasionally for 2 minutes.
Add the mushrooms and bok choy and cook an additional 3 minutes.
Meanwhile, run the precooked noodles through hot water to separate the noodles.
Drain and set aside.
Whisk together the soy sauce, hoisin, honey, rice wine vinegar, brown sugar, ginger, garlic and cornstarch.
As soon as the veggies are tender, add the steak and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.
1 Package Yakisoba Noodles found in the produce department and are precooked
3 Tablespoons Oil canola or peanut
1 Skirt Steak sliced thin *see note
Salt and Pepper to taste
1 Cup Crimini Mushrooms
1 Bundle Broccolini florets stalks removed, or broccoli florets
1 Cup Matchstick Carrots
1 Cup Chopped Red Bell Peppers
2 Baby Bok Choy end removed and quartered lengthwise
2 Green Onions minced for garnish
1 Tablespoon Sesame Seeds for garnish
For the Sauce
1 Tablespoon Vegetable oil
3 cloves Minced garlic
¼ Teaspoon Ginger Powder
½ Cup Water
1/4 Cup Hoisin sauce
2 Tablespoons Honey
1/4 Cup Low-sodium Soy Sauce
¼ Cup Brown Sugar
2 Tablespoons Rice Wine Vinegar
Dash of Red pepper flakes
2 Tablespoons Corn Starch
Sesame seeds for garnish
Instructions
Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn’t allow the little bits to caramelize at the bottom of the pan.
Add 1 Tablespoon of the oil and heat until shimmering.
Add the steak and season with a pinch of salt and pepper.
Turn the heat down to medium and cook, flipping only once until the meat is cooked through, about 2-3 minutes.
Remove to a plate.
Add the remaining oil to the pan and add the broccolini, carrots and peppers.
Cook, stirring occasionally for 2 minutes.
Add the mushrooms and bok choy and cook an additional 3 minutes.
Meanwhile, run the precooked noodles through hot water to separate the noodles.
Drain and set aside.
Whisk together the soy sauce, hoisin, honey, rice wine vinegar, brown sugar, ginger, garlic and cornstarch.
As soon as the veggies are tender, add the steak and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.
Everyday Cinnamon Rolls
The Best Homemade Cinnamon Roll Recipe - Our Best Bites
Dough
1 cup milk
4 Tbs butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg
Filling
1 cup brown sugar, packed
1 1/2 tablespoon ground cinnamon
1/2 cup butter, softened
Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1–2 Tbs milk
Instructions
Dough: Place milk and 4 tablespoons butter in a microwave safe bowl. Heat on high for about 1 minute 30 seconds. Butter should be mostly melted, but do not boil. Stir and set aside.
In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute.
Switch to a dough hook if you have one and ad remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.Filling: It helps to have butter super soft. Mix with brown sugar and cinnamon.
Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.
Notes
Tip for quick rising: My favorite place to proof rolls is in the oven or microwave (while it’s turned OFF). Tip: Heat a small bowl of water in the microwave until it boils. Open the door, quickly move the bowl aside and set the pan of rolls in and shut the door. Just let them sit in there to rise. The hot water will warm up the temp, and also keep the dough moist. You can do this same thing in your oven with it turned OFF. Place your rolls in there and add pan to the rack right below it. Fill the empty pan with boiling water and then quickly shut the oven door to lock it all in there.
To Freeze: After rolls are sliced and before they rise, immediately place in/on a parchment-lined pan in the freezer. When they are frozen, remove them from the parchment and place them in an airtight container or ziplock bag for easier storage.
To cook from frozen: Bring to room temperature and then allow to rise as normal. You can transfer them to the fridge to thaw overnight, and then place them on the counter in the morning to plump and rise, or you can place your frozen rolls at room temperature and wait for them to thaw and then rise (just like you would Rhodes Rolls). The total time for both of these really depends on the temperature of your home and other factors.
Dough
1 cup milk
4 Tbs butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg
Filling
1 cup brown sugar, packed
1 1/2 tablespoon ground cinnamon
1/2 cup butter, softened
Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1–2 Tbs milk
Instructions
Dough: Place milk and 4 tablespoons butter in a microwave safe bowl. Heat on high for about 1 minute 30 seconds. Butter should be mostly melted, but do not boil. Stir and set aside.
In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute.
Switch to a dough hook if you have one and ad remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.Filling: It helps to have butter super soft. Mix with brown sugar and cinnamon.
Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.
Notes
Tip for quick rising: My favorite place to proof rolls is in the oven or microwave (while it’s turned OFF). Tip: Heat a small bowl of water in the microwave until it boils. Open the door, quickly move the bowl aside and set the pan of rolls in and shut the door. Just let them sit in there to rise. The hot water will warm up the temp, and also keep the dough moist. You can do this same thing in your oven with it turned OFF. Place your rolls in there and add pan to the rack right below it. Fill the empty pan with boiling water and then quickly shut the oven door to lock it all in there.
To Freeze: After rolls are sliced and before they rise, immediately place in/on a parchment-lined pan in the freezer. When they are frozen, remove them from the parchment and place them in an airtight container or ziplock bag for easier storage.
To cook from frozen: Bring to room temperature and then allow to rise as normal. You can transfer them to the fridge to thaw overnight, and then place them on the counter in the morning to plump and rise, or you can place your frozen rolls at room temperature and wait for them to thaw and then rise (just like you would Rhodes Rolls). The total time for both of these really depends on the temperature of your home and other factors.
Tuesday, October 29, 2019
Honey Lemon Vinaigrette- Spring or Summer Salad
Our Best Bites
Dressing
Zest from 1 lemon
1/4 cup fresh lemon juice
1 Tbsp apple cider vinegar
1 tsp dijon mustard
1/2 tsp kosher salt
1/8 tsp black pepper
1/4 cup honey
3/4 cup vegetable oil
Combine all ingredients except oil. Blend until smooth. With blender running slowly drizzle in oil until emulsified.
Yummy paired with
Romaine lettuce
sliced strawberries
blueberries
red onion
feta
candied pistachios
Dressing
Zest from 1 lemon
1/4 cup fresh lemon juice
1 Tbsp apple cider vinegar
1 tsp dijon mustard
1/2 tsp kosher salt
1/8 tsp black pepper
1/4 cup honey
3/4 cup vegetable oil
Combine all ingredients except oil. Blend until smooth. With blender running slowly drizzle in oil until emulsified.
Yummy paired with
Romaine lettuce
sliced strawberries
blueberries
red onion
feta
candied pistachios
Strawberry Salad- Tam Wood
1 bag spring mix
1 bag heath bar crunch
1 bag romaine lettuce
1 pint strawberries sliced
Dressing
1 cup mayo
2/3 cup sugar
2 Tbsp poppy seeds
1/2 cup milk
1/4 cup white vinegar
1 bag heath bar crunch
1 bag romaine lettuce
1 pint strawberries sliced
Dressing
1 cup mayo
2/3 cup sugar
2 Tbsp poppy seeds
1/2 cup milk
1/4 cup white vinegar
Classic Pasta Salad
Our Best Bites- Adapted slightly
Pasta of your choice
zucchini halted and sliced
grape tomatoes
sliced drained olives
pepperoni halved or quartered
red onion halved and vertically sliced or diced
mushrooms sliced
1 bottle of Italian dressing (Bersteins or Newmans)
Pasta of your choice
zucchini halted and sliced
grape tomatoes
sliced drained olives
pepperoni halved or quartered
red onion halved and vertically sliced or diced
mushrooms sliced
1 bottle of Italian dressing (Bersteins or Newmans)
Banana Sheet Cake
Adriennes go to banana sheet cake. Its from a cookbook called kitchen confidence
1 cup (2 sticks) unsalted butter at room temperature
2 cups sugar
4 large eggs at room temp
2 tsp fresh lemon juice
2 ripe med size bananas mashed
1 cup whole milk
3 cups all purpose flour
1 tsp baking soda
1 tsp kosher salt
Preheat oven to 350, grease cookie sheet
Cream together butter and sugar until pale yellow and fluffy
mix in eggs one at a time followed by the lemon juice, mashed banana and milk
In separate bowl whisk together flour, baking soda, and salt. Slowly beat the dry mix into the banana mix then beat on medium speed for 2 minutes. Spread the batter evenly into the prepared pan.
Bake 25- 30 minutes
Icing
1/4 cup unsalted butter at room temp
1 ripe medium banana mashed
2 tsp vanilla
4 cups powdered sugar
1/2 tsp salt
Combine butter banana vanilla and powdered sugar and salt and beat until smooth. If to thick add a tsp or two of milk
1 cup (2 sticks) unsalted butter at room temperature
2 cups sugar
4 large eggs at room temp
2 tsp fresh lemon juice
2 ripe med size bananas mashed
1 cup whole milk
3 cups all purpose flour
1 tsp baking soda
1 tsp kosher salt
Preheat oven to 350, grease cookie sheet
Cream together butter and sugar until pale yellow and fluffy
mix in eggs one at a time followed by the lemon juice, mashed banana and milk
In separate bowl whisk together flour, baking soda, and salt. Slowly beat the dry mix into the banana mix then beat on medium speed for 2 minutes. Spread the batter evenly into the prepared pan.
Bake 25- 30 minutes
Icing
1/4 cup unsalted butter at room temp
1 ripe medium banana mashed
2 tsp vanilla
4 cups powdered sugar
1/2 tsp salt
Combine butter banana vanilla and powdered sugar and salt and beat until smooth. If to thick add a tsp or two of milk
Adrienne Green Smoothie
8 oz Low sugar apple juice
Handfuls of frozen spinach
3/4 cup pineapple
3/4 cup peaches
Frozen banana
Blend together until smooth
Handfuls of frozen spinach
3/4 cup pineapple
3/4 cup peaches
Frozen banana
Blend together until smooth
Strawberry White Cake- Karma Ward
French vanilla cake mix- Follow directions on box except reduce water to 3/4 cup, and add lemon yogurt (5oz yoplait or oui)
Frosting
white chocolate pudding 3 oz instant
1 quart of whipping cream
almond extract 1/2 tsp
vanilla 1/2 tsp
1/4 cup powered sugar
** Grandma Karmas go to white cake recipe. She would always make it for Grandpa Charles birthday. Its his favorite.
Add fresh sliced strawberries on top after frosted. Recipe comes from karma best friend Cathy Gardner
Frosting
white chocolate pudding 3 oz instant
1 quart of whipping cream
almond extract 1/2 tsp
vanilla 1/2 tsp
1/4 cup powered sugar
** Grandma Karmas go to white cake recipe. She would always make it for Grandpa Charles birthday. Its his favorite.
Add fresh sliced strawberries on top after frosted. Recipe comes from karma best friend Cathy Gardner
Homemade noodles for Chicken Noodle Soup
2 1/2 cup flour
pinch of salt
2 eggs
1/2 cup milk
1 Tablespoon butter
Knead till blended into dough, roll out thin and use a pizza cutter to cut desired length. Dry for 2 hours before cooking.
Recipe from Tried and True Moms
pinch of salt
2 eggs
1/2 cup milk
1 Tablespoon butter
Knead till blended into dough, roll out thin and use a pizza cutter to cut desired length. Dry for 2 hours before cooking.
Recipe from Tried and True Moms
Olive Garden Pasta Fagiole Soup- Tam Wood
1 pound ground beef
1 small onion diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic minced
2 cans diced tomatoes (14.5 oz each)
1 can (15oz)red kidney beans with liquid
1 can (15oz) great northern beans with liquid
1 can (15oz) tomato sauce
1 can (12oz) V8 juice
1 Tablespoon worcestershire
1 or 2 cups water depending on desired thickness
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
dash of cayenne pepper or couple of dashes or tabasco sauce
1/4 pound ditali pasta (1/4 package)
Brown ground beef, drain fat, add onion carrot celery and garlic and saute for 10min. Add remaining ingredients except pasta and simmer for 1 hour. Cook pasta separately for about 10 min unit it is al dente or slightly tough. Drain then add pasta to soup. Simmer for an additional 10 minutes before serving. Serves 8-10 generous portions
From the kitchen of TAM WOOD
1 small onion diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic minced
2 cans diced tomatoes (14.5 oz each)
1 can (15oz)red kidney beans with liquid
1 can (15oz) great northern beans with liquid
1 can (15oz) tomato sauce
1 can (12oz) V8 juice
1 Tablespoon worcestershire
1 or 2 cups water depending on desired thickness
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
dash of cayenne pepper or couple of dashes or tabasco sauce
1/4 pound ditali pasta (1/4 package)
Brown ground beef, drain fat, add onion carrot celery and garlic and saute for 10min. Add remaining ingredients except pasta and simmer for 1 hour. Cook pasta separately for about 10 min unit it is al dente or slightly tough. Drain then add pasta to soup. Simmer for an additional 10 minutes before serving. Serves 8-10 generous portions
From the kitchen of TAM WOOD
Sunday, September 15, 2019
Pumpkin Cookies Tam Wood
Tam Woods Pumpkin Cookies
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter (1 stick) softened
1 cup pumpkin
1 large egg
1 tsp vanilla
Preheat oven to350.
Combine flour, baking soda, baking powder, spices and salt in bowl. Beat sugar and butter in large mixer until well blended. Beat in pumpkin, egg and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto prepared baking dish. Bake for 15-18 minutes until edges are firm. cool on baking sheets for 2 minutes then remove to wire racks to cool completely. Drizzle glaze over cookies.
Glaze- combine all ingredients until smooth
2 cups powdered sugar
3 Tbsp milk
1 tbsp melted butter
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter (1 stick) softened
1 cup pumpkin
1 large egg
1 tsp vanilla
Preheat oven to350.
Combine flour, baking soda, baking powder, spices and salt in bowl. Beat sugar and butter in large mixer until well blended. Beat in pumpkin, egg and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto prepared baking dish. Bake for 15-18 minutes until edges are firm. cool on baking sheets for 2 minutes then remove to wire racks to cool completely. Drizzle glaze over cookies.
Glaze- combine all ingredients until smooth
2 cups powdered sugar
3 Tbsp milk
1 tbsp melted butter
1 tsp vanilla
Monday, March 11, 2019
Veggie Loaded Italian Sausage Pasta
Description
This veggie-loaded Italian sausage pasta sauce has become a favorite in our family! It tastes like it has simmered all day, but it comes together in less than an hour!
Ingredients
1 yellow or white onion, peeled and chopped
4 carrots, peeled and diced
4-5 cloves garlic, minced
4 ounces mushrooms, chopped
1/4 cup chopped fresh parsley
1 pound sweet Italian sausage
1/2 cup dry red wine OR 2 teaspoons red wine vinegar + 1/2 cup water from the cooked pasta
1 28-ounce can crushed tomatoes
1 heaping teaspoon beef or chicken soup base
5 ounces baby spinach
Parmesan cheese
16 ounces spaghetti or linguine
Instructions
Heat 1-2 tablespoons olive oil in a large pan over medium heat. When hot, add the onions, carrots, and garlic and cook until softened (about 5 minutes). Add the mushrooms and cook until tender. Season with salt and pepper. Add the sausage to the pan, breaking it up into small pieces, and cook until browned.
Add the wine to the pan and scrape off any browned bits from the bottom of the pan. Cook until about half of the wine has evaporated (if using red wine vinegar, add the vinegar with the tomatoes and then add the starchy pasta water as needed near the end). Add the tomatoes and chicken or beef base. Bring to a simmer and then lower heat and simmer, stirring occasionally, until desired thickness is reached.
Bring a large pot of salted water to a boil. When boiling, add pasta and cook according to package directions. When the pasta is done cooking, reserve 1/2-1 cup of the pasta water and drain the rest. Lightly drizzle the pasta with olive oil and sprinkle with a little kosher salt.
When the sauce has reached the desired consistency, add the spinach. If the sauce is too thick, add a little of the reserved pasta water (if you don’t need it, throw it away.) Divide the pasta between plates and top with the sauce and parmesan cheese.
This veggie-loaded Italian sausage pasta sauce has become a favorite in our family! It tastes like it has simmered all day, but it comes together in less than an hour!
Ingredients
1 yellow or white onion, peeled and chopped
4 carrots, peeled and diced
4-5 cloves garlic, minced
4 ounces mushrooms, chopped
1/4 cup chopped fresh parsley
1 pound sweet Italian sausage
1/2 cup dry red wine OR 2 teaspoons red wine vinegar + 1/2 cup water from the cooked pasta
1 28-ounce can crushed tomatoes
1 heaping teaspoon beef or chicken soup base
5 ounces baby spinach
Parmesan cheese
16 ounces spaghetti or linguine
Instructions
Heat 1-2 tablespoons olive oil in a large pan over medium heat. When hot, add the onions, carrots, and garlic and cook until softened (about 5 minutes). Add the mushrooms and cook until tender. Season with salt and pepper. Add the sausage to the pan, breaking it up into small pieces, and cook until browned.
Add the wine to the pan and scrape off any browned bits from the bottom of the pan. Cook until about half of the wine has evaporated (if using red wine vinegar, add the vinegar with the tomatoes and then add the starchy pasta water as needed near the end). Add the tomatoes and chicken or beef base. Bring to a simmer and then lower heat and simmer, stirring occasionally, until desired thickness is reached.
Bring a large pot of salted water to a boil. When boiling, add pasta and cook according to package directions. When the pasta is done cooking, reserve 1/2-1 cup of the pasta water and drain the rest. Lightly drizzle the pasta with olive oil and sprinkle with a little kosher salt.
When the sauce has reached the desired consistency, add the spinach. If the sauce is too thick, add a little of the reserved pasta water (if you don’t need it, throw it away.) Divide the pasta between plates and top with the sauce and parmesan cheese.
Monday, March 4, 2019
Macaroni and Cheese Instant Pot
Recipes from Amy Fagg
1 box elbow macaroni (can use other pasta...shells, radiator)
3 T butter
4 cups water (or enough to cover the noodles)
2 tsp salt
1 can evaporated milk
2 cups shredded cheddar cheese or half a box of Velveeta (My Kids prefer Velveeta)
Place macaroni, salt, butter and water into IP. Cook 4 minutes on manual high pressure. Quick Release.
Stir. Then add the evaporated milk, and shredded or velveeta cheese. Stir until melty. Serve Warm
1 box elbow macaroni (can use other pasta...shells, radiator)
3 T butter
4 cups water (or enough to cover the noodles)
2 tsp salt
1 can evaporated milk
2 cups shredded cheddar cheese or half a box of Velveeta (My Kids prefer Velveeta)
Place macaroni, salt, butter and water into IP. Cook 4 minutes on manual high pressure. Quick Release.
Stir. Then add the evaporated milk, and shredded or velveeta cheese. Stir until melty. Serve Warm
Hulk Muffins
Mels Kitchen
INGREDIENTS
2 1/2 cups (12.5 ounces) white whole wheat flour (see note)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup (5.5 ounces) granulated sugar (see note)
3/4 cup buttermilk (see note)
1/4 cup canola, vegetable, avocado, grapeseed oil or melted coconut oil
1 teaspoon vanilla extract
6-ounces baby spinach
2 very ripe bananas (about 8 ounces unpeeled/3/4 cup mashed)
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a blender, add the egg, sugar, buttermilk, oil, vanilla, spinach and bananas.
Blend until pureed and smooth.
Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don't overmix or the muffins can be dry.
Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full. I use my #20 cookie scoop to make this process easy as can be.
Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.
NOTES
For the flour, you can definitely use all-purpose for the whole wheat flour or use a combination (half whole wheat, half all-purpose). For the sugar, if you want a healthier alternative to the granulated sugar, try maple syrup, honey or coconut sugar.
Finally, for the buttermilk, if you don't keep it on hand or don't have any, mix equal parts sour cream (or plain Greek yogurt) and milk together for the perfect buttermilk solution.
I also forgot to mention that the color of these muffins darkens over time (the muffins we have leftover to eat the next day are dark green instead of bright green). Also, we prefer these muffins after they've been baked and cooled - the flavor and texture is better than straight out of the oven (although we've found that a quick 5-10 second spurt in the microwave can help warm them slightly without affecting flavor/texture).
INGREDIENTS
2 1/2 cups (12.5 ounces) white whole wheat flour (see note)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup (5.5 ounces) granulated sugar (see note)
3/4 cup buttermilk (see note)
1/4 cup canola, vegetable, avocado, grapeseed oil or melted coconut oil
1 teaspoon vanilla extract
6-ounces baby spinach
2 very ripe bananas (about 8 ounces unpeeled/3/4 cup mashed)
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a blender, add the egg, sugar, buttermilk, oil, vanilla, spinach and bananas.
Blend until pureed and smooth.
Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don't overmix or the muffins can be dry.
Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full. I use my #20 cookie scoop to make this process easy as can be.
Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.
NOTES
For the flour, you can definitely use all-purpose for the whole wheat flour or use a combination (half whole wheat, half all-purpose). For the sugar, if you want a healthier alternative to the granulated sugar, try maple syrup, honey or coconut sugar.
Finally, for the buttermilk, if you don't keep it on hand or don't have any, mix equal parts sour cream (or plain Greek yogurt) and milk together for the perfect buttermilk solution.
I also forgot to mention that the color of these muffins darkens over time (the muffins we have leftover to eat the next day are dark green instead of bright green). Also, we prefer these muffins after they've been baked and cooled - the flavor and texture is better than straight out of the oven (although we've found that a quick 5-10 second spurt in the microwave can help warm them slightly without affecting flavor/texture).
The Best Whole Grain Zucchini Muffins
Mels Kitchen
INGREDIENTS
3/4 cup (5.75 ounces) granulated sugar (can use 1/2 cup for a less sweet muffin)
2 large eggs
1/3 cup canola, avocado, vegetable or melted coconut oil
1 teaspoon vanilla extract
1 1/4 cups (6.25 ounces) white whole wheat flour (can sub all-purpose)
1/2 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups finely shredded zucchini lightly squeezed of excess water (see note), about 10 ounces (measured after wringing)
1/2 cup (3 ounces) milk chocolate, semisweet or bittersweet chocolate chips (plus more for tops of muffins, if desired), optional
Raw or coarse sugar for sprinkling on top, optional
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
In a large bowl, whisk together the sugar, eggs, oil, and vanilla until well-combined.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula 3-4 times until the batter starts to come together but there are still streaks of flour throughout.
Stir in the shredded zucchini and chocolate chips, if using, until the batter is just combined. Don't overmix! It's ok if the batter is still slightly lumpy.
Divide the batter evenly among the prepared muffin tin. Add a few chocolate chips to the top of each muffin for a prettier chocolate chip appearance (totally optional). If making the batter without chocolate chips, sprinkle a bit of raw or coarse sugar over the top of the muffins (again, optional, but super delicious).
Bake for 17-22 minutes until the tops spring back lightly to the touch.
Let cool for a few minutes in the muffin tin before removing to a wire rack to cool completely. These taste best once cooled, in my opinion (and are delicious the next day, as well).
NOTES
You don't need to go crazy wringing the water out of the zucchini here. I simply shred the zucchini finely and then take handfuls and give the zucchini a good squeeze over the kitchen sink (with no extra tools like a kitchen towel, etc). A good, healthy squeeze will do just fine. No need to squeeze the guts out of the zucchini for this recipe. I've given a weight and general cup measure for the zucchini once it is lightly squeezed.
Want another delicious variation? Sub in 1 cup finely shredded apple (Granny Smith or Honeycrisp are tasty here) for 1 cup of the zucchini (no need to squeeze water out of the apple). So yummy!
INGREDIENTS
3/4 cup (5.75 ounces) granulated sugar (can use 1/2 cup for a less sweet muffin)
2 large eggs
1/3 cup canola, avocado, vegetable or melted coconut oil
1 teaspoon vanilla extract
1 1/4 cups (6.25 ounces) white whole wheat flour (can sub all-purpose)
1/2 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups finely shredded zucchini lightly squeezed of excess water (see note), about 10 ounces (measured after wringing)
1/2 cup (3 ounces) milk chocolate, semisweet or bittersweet chocolate chips (plus more for tops of muffins, if desired), optional
Raw or coarse sugar for sprinkling on top, optional
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
In a large bowl, whisk together the sugar, eggs, oil, and vanilla until well-combined.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula 3-4 times until the batter starts to come together but there are still streaks of flour throughout.
Stir in the shredded zucchini and chocolate chips, if using, until the batter is just combined. Don't overmix! It's ok if the batter is still slightly lumpy.
Divide the batter evenly among the prepared muffin tin. Add a few chocolate chips to the top of each muffin for a prettier chocolate chip appearance (totally optional). If making the batter without chocolate chips, sprinkle a bit of raw or coarse sugar over the top of the muffins (again, optional, but super delicious).
Bake for 17-22 minutes until the tops spring back lightly to the touch.
Let cool for a few minutes in the muffin tin before removing to a wire rack to cool completely. These taste best once cooled, in my opinion (and are delicious the next day, as well).
NOTES
You don't need to go crazy wringing the water out of the zucchini here. I simply shred the zucchini finely and then take handfuls and give the zucchini a good squeeze over the kitchen sink (with no extra tools like a kitchen towel, etc). A good, healthy squeeze will do just fine. No need to squeeze the guts out of the zucchini for this recipe. I've given a weight and general cup measure for the zucchini once it is lightly squeezed.
Want another delicious variation? Sub in 1 cup finely shredded apple (Granny Smith or Honeycrisp are tasty here) for 1 cup of the zucchini (no need to squeeze water out of the apple). So yummy!
Pumpkin Chocolate Chip Muffins
Source: Our Best Bites
Ingredients
4 eggs
2 cups sugar
1 15 oz. can pumpkin
1 cup cooking oil
1/2 cup applesauce
3 cups flour, lightly spooned into measuring cups and leveled with a knife
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon table salt
1 1/2 teaspoons pumpkin pie spice
2 cups (1 bag) chocolate chips
Instructions
Preheat oven to 400 degrees. Line 2 12 cup muffin tins with cupcake liners and set aside.
In a large bowl, beat eggs with an electric mixer. Mix in sugar, pumpkin, oil, and applesauce. In another bowl, mix flour, baking soda, baking powder, pumpkin pie spice, and salt. Blend into pumpkin mixture until just combined. Add chocolate chips and mix. Transfer to muffin tins (a 1/4 cup cookie scoop or measuring cup works great). Bake 15-20 minutes (18 is perfect for me) or until a knife comes out clean. Cool slightly in pans then transfer to wire racks.
Ingredients
4 eggs
2 cups sugar
1 15 oz. can pumpkin
1 cup cooking oil
1/2 cup applesauce
3 cups flour, lightly spooned into measuring cups and leveled with a knife
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon table salt
1 1/2 teaspoons pumpkin pie spice
2 cups (1 bag) chocolate chips
Instructions
Preheat oven to 400 degrees. Line 2 12 cup muffin tins with cupcake liners and set aside.
In a large bowl, beat eggs with an electric mixer. Mix in sugar, pumpkin, oil, and applesauce. In another bowl, mix flour, baking soda, baking powder, pumpkin pie spice, and salt. Blend into pumpkin mixture until just combined. Add chocolate chips and mix. Transfer to muffin tins (a 1/4 cup cookie scoop or measuring cup works great). Bake 15-20 minutes (18 is perfect for me) or until a knife comes out clean. Cool slightly in pans then transfer to wire racks.
Hot Beef Dip
Heiner Beef Dip- Christmas Dip
1 8 Oz Cream cheese
1/4 cup sour cream
1/4 cup mayo
1/2 cup parmesan cheese
1/4 cup sliced green onions
1 pkg 2 oz chopped thingy sliced meat (Brand name Buddig honey ham)
Homemade J Dawgs Sauce
Ingredients
¾ cup ketchup
¾ cup brown sugar
¼ cup honey
1 teaspoon cider vinegar
1 teaspoon soy sauce
½ teaspoon onion powder
Instructions
Combine all ingredients in a sauce pan and heat until almost boiling. Remove from heat, cool, and serve on grilled hot dogs. Make sure to buy good quality buns - none of this wonder bread stuff. And absolutely don't forget to make criss cross X's all down the dog before grilling to make sure you have plenty of surface area for the sauce!
Serve with toppings:
Pickles, onions, jalapeños, banana peppers, sauerkraut, yellow mustard. (The restaurant also offers ketchup, celery salt, mayo, relish, and spicy brown mustard at special request)
Creamy Garlic Alfredo Sauce
Source: Mels Kitchen
INGREDIENTS
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces (see note)
1 cup milk (see note)
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
INSTRUCTIONS
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.
Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste.
Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency.
Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.
NOTES
I've only ever used 1% milk in this sauce and it works great for our tastes.
Also, I've made it with regular and low-fat cream cheese. The low-fat cream cheese gives it a slightly, very slightly grainy texture, but the cut in calories is worth it, in my opinion, although the full-fat cream cheese offers a luxurious, creamy texture that can't be beat. You choose!
INGREDIENTS
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces (see note)
1 cup milk (see note)
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
INSTRUCTIONS
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.
Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste.
Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency.
Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.
NOTES
I've only ever used 1% milk in this sauce and it works great for our tastes.
Also, I've made it with regular and low-fat cream cheese. The low-fat cream cheese gives it a slightly, very slightly grainy texture, but the cut in calories is worth it, in my opinion, although the full-fat cream cheese offers a luxurious, creamy texture that can't be beat. You choose!
Slow Cooker Beef and Broccoli with Rice
A Bountiful Kitchen
Ingredients
2 lb beef chuck roast. sliced thin
2 cans beef consume or beef broth (10.5 oz)
1/4 cup soy sauce
1/4 cup Worcestershire Sauce
1/2 cup brown sugar
2 tablespoons sesame oil
2 cloves garlic, minced
1 teaspoon fresh minced ginger or powdered ginger
1 teaspoon ground pepper
2 tablespoons cornstarch
2 tablespoon olive oil
1 medium onion, white, yellow or sweet onion such as Walla Walla ( about 2 cups chopped)
1 1/4 lbs fresh broccoli, chopped
white or brown rice
sesame seeds for garnish (optional)
Powered by Chicory
Instructions
Spray the inside of a slow cooker insert with cooking oil.
Whisk together in the bowl of the slow cooker: beef broth or consume, soy sauce, Worcestershire sauce, brown sugar, sesame oil, garlic, ginger and pepper.
Turn the slow cooker to low and place the meat into the slow cooker and stir to make sure all of the meat is coated with ingredients in bowl. Cover with lid and cook on low for 5-6 hours or until meat is tender.
One hour before serving, cook rice and set aside.
About 45 minutes before serving, sauté chopped onion in olive oil for 4-5 minutes on medium high until onions are soft. Add broccoli and cook until broccoli is bright green about 2 minutes, set pan aside.
Remove about 1/2 to 1 cup of liquid from slow cooker and whisk in 3 tablespoons of cornstarch until smooth. Add the cornstarch mixture back to the slow cooker and let cook for about 20-30 minutes on low.
Just before serving, add the onion and broccoli mixture to the slow cooker.
Serve with cooked rice.
Notes
-If you want to skip the step of sautéing the onions and broccoli, you can throw the chopped onion in with the beef. I found better results when cooking the onion separately. If the onions are cooked with the meat, the onions tend to water down the sauce quite a bit. You may also sauté the onion a day or two ahead and store in a ziplock bag in the fridge until ready to use.
Ingredients
2 lb beef chuck roast. sliced thin
2 cans beef consume or beef broth (10.5 oz)
1/4 cup soy sauce
1/4 cup Worcestershire Sauce
1/2 cup brown sugar
2 tablespoons sesame oil
2 cloves garlic, minced
1 teaspoon fresh minced ginger or powdered ginger
1 teaspoon ground pepper
2 tablespoons cornstarch
2 tablespoon olive oil
1 medium onion, white, yellow or sweet onion such as Walla Walla ( about 2 cups chopped)
1 1/4 lbs fresh broccoli, chopped
white or brown rice
sesame seeds for garnish (optional)
Powered by Chicory
Instructions
Spray the inside of a slow cooker insert with cooking oil.
Whisk together in the bowl of the slow cooker: beef broth or consume, soy sauce, Worcestershire sauce, brown sugar, sesame oil, garlic, ginger and pepper.
Turn the slow cooker to low and place the meat into the slow cooker and stir to make sure all of the meat is coated with ingredients in bowl. Cover with lid and cook on low for 5-6 hours or until meat is tender.
One hour before serving, cook rice and set aside.
About 45 minutes before serving, sauté chopped onion in olive oil for 4-5 minutes on medium high until onions are soft. Add broccoli and cook until broccoli is bright green about 2 minutes, set pan aside.
Remove about 1/2 to 1 cup of liquid from slow cooker and whisk in 3 tablespoons of cornstarch until smooth. Add the cornstarch mixture back to the slow cooker and let cook for about 20-30 minutes on low.
Just before serving, add the onion and broccoli mixture to the slow cooker.
Serve with cooked rice.
Notes
-If you want to skip the step of sautéing the onions and broccoli, you can throw the chopped onion in with the beef. I found better results when cooking the onion separately. If the onions are cooked with the meat, the onions tend to water down the sauce quite a bit. You may also sauté the onion a day or two ahead and store in a ziplock bag in the fridge until ready to use.
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