Thursday, January 29, 2009

Home Made GoldFish Crackers

I made these today and they are so addicting. At least I think they are. Two out of Four kids really liked them. I know the little boy I babysit will love them, too, so that is Three out of Five! They taste like little cheesey biscuits. Maybe I needed to cook them longer to get that crisp, but really, they were good! I used some black pepper in place of the white pepper, and next time I won't add as much salt. I don't really think it needs that much. Oh, and I used 6 tbls. of water to the 3/4 it calls for to get it into a clump.

The Menu:
Home Made GoldFish Crackers
(dough ball from food processor)
(rolled and cut into squares)
(Finished baking and delish!)

The Original Recipe:
I found this on the Internet. I have read good reviews on them.
Home Made Gold Fish Crackers

1 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. white ground pepper (optional)
4 TBSP cold unsalted butter, cut into small pieces
8 ounces grated cheddar cheese
3-4 TBSP water

Pulse the flour, salt and pepper, then add butter and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again resembles coarse meal. Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. Roll the dough out to 1/8th-inch thickness directly onto a baking sheet. Using a knife or pizza cutter, cut 1 inch squares, then bake at 350° F for 15-20 minutes or until crackers are golden brown. If the outer edges your pan are done but the crackers in the center still need a few more minutes- remove crackers on the edges and bake the center crackers for a few more minutes. Remove from oven and recut any squares that may be stuck together. Store in an airtight container for up to one week or freeze.

Crockpot Beef Stew

I cannot do much, so I am making crockpot Beef Stew for supper tonight. I am being ambitious with the fact that I am still so sore! I made sure to get it ready before my kids left for school so I had some help doing things. Anyway, here you go! Delish!


The Menu:Crockpot Beef Stew



The Original Recipe:I think this is just something I do.

Crockpot Beef Stew

1 1/2 lb. stew meat (you can use beef or pork)
24 oz. tomatos pureed (or tomato sauce)
4 cups water
2 cloves garlic, chopped
4 carrots, chopped
6 small potatoes, chopped
3 celery stalks, chopped
1 package beefy onion soup mix (Lipton)
salt and pepper to taste
1/2 tsp. oregano
2 tablespoons cornstarch mixed with enough water to look a bit runny OR you can add a can of cream of mushroom soup with the other ingredients in the begining and skip the last part of the directions for the cornstartch. I do either or depending on what I feel like.

In 6 quart crockpot combine all ingredients. cook on low for 8 hours or high for 4-5 hours until meat is tender and potatoes are done. During last half hour of cooking, turn on high, add cornstartch mixture to thicken to stew like consistancy. You may add more if it isn't quite thick enough. I find flour curddles on me, so I use cornstartch.

Wednesday, January 28, 2009

Vegetable Pizza

Ok, I have to add this recipe in honor of my Cousin (she passed away of Breast Cancer at age 37 one year ago in February. Get checked ladies!) She LOVED football and the Steelers. She had the BEST appetizer recipes!! Here is one of her favorites!


The Menu:
Vegetable Pizza

The Original Recipe:
From my cousin--Donna

Vegetable Pizza

Ingredients
1 pkg. Crescent rolls
8 oz. Cream cheese
1/2 pkg. Ranch dressing mix
3/4 cup Mayonaise

Toppings:
Broccoli chopped
Cauliflower chopped
Shredded carrots
Green pepper chopped
4 Green onions chopped
2 cups Shredded cheddar cheese

Preparation
Pat crescent rolls into jelly roll pan and bake 350 for 10 minutes (until golden brown). Meanwhile mix cream cheese
with ranch dressing and mayonaise. Spread on to cooled crust. Top with vegetables and cheese. Chill and serve

Cook's Notes
A lot of time I just buy broccoli slaw and throw that on there with the onions and cheese.

Crock Pot Taco Dip

Steelers are going to the Super Bowl ... Here We Go!

I am not going to post to many dip recipes for the Super Bowl. I would normally make more, but I just had surgery and am not feeling up to going all out, but this one is simple enough to make for the family and guests.

Be sure to check out the Appetizer and Dip section for more ideas!



The Menu:
Crockpot Taco Dip

The Original Recipe:
My sister in law makes this dip every now and then. I think it fits the bill for the super bowl this year. It isn't to spicy so the kids should love it too.

Crockpot Taco Dip

2 lb. Velveeta cheese
2 lb. lean hamburger cooked, crumbled and drained
1 large jar old el paso salsa
1 medium onion, chopped fine

add all ingredients into crockpot and cook on low until ready to dip with chips!

Buffalo Chicken Chili Mac

I haven't made this recipe yet, but I am going to!!! It sounds sooo good! If you haven't guessed yet, I love spicey foods. I will probably make some of it with out the spice for the kids, and then my hubby and I will get the rest with the spice.

The Menu:
Buffalo Chicken Chili Mac

The Original Recipe:
This comes from Rachael Ray!


Buffalo Chicken Chili Mac

2 tablespoons extra-virgin olive oil (EVOO)
2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, finely chopped or grated
1 tablespoon smoked paprika
1 bay leafSalt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can crushed tomatoes
1 pound whole wheat elbow macaroni
1/2 cup pepper jack cheese
1/2 cup crumbled blue cheese
2 scallions, root ends removed and thinly sliced

Yields: 6 servings
To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.

Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.

Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble.

Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly. While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes. Sprinkle the chopped scallions over the top and watch this one disappear in no time.

Friday, January 23, 2009

Jambalaya

I made this last week. Of course, no picture, but it was VERY good! It is spicy, but my 11 year old loves it. He makes sure he has bread and milk to eat along with it. Of course, you can make the original recipe, which isn't spicy or you can make it the way I did and cut the spice out by not using Rotel, but it is so worth it!


The Menu:
Jambalaya
(I added black beans to this one!)
 
 

The Original Recipe:
I got this off of Babycenter, and of course, changed it to make it my own (recipe below this one).

Easy Southern Jambalaya
1 large onion, diced'
1 large bell pepper diced
2-3 cloves garlic minced
1-2 stalks celery, chopped
1-2 T. vegetable oil (I like olive)
1 pound sausage, cut in slices, or crumbled
14 oz. can diced Italian tomatoes, pureed in blender or processor
2-3 t. Italian seasoning to taste)
1 cup raw rice
2 cups water

In a large pot, saute sausage for a few minutes. Drain part of the excess oil if you wish. Add veggies and saute till they are soft. Add tomato puree and water and heat to boiling. Add rice and stir well. Cover, lower heat to simmer and leave for 20 minutes without lifting the lid.


The Way I Made It My Own:
I wanted SPICE!! I wanted Chicken and Shrimp (I am not a big sausage fan)... All this equals YUMMY in my book!

Rachel's Jambalaya

1 large onion, diced
1 large bell pepper, diced
2-3 cloves garlic, minced
1-2 stalks celery, chopped
1-2 T. olive oil
3 chicken Breasts, cubed
1 lb. thawed, peeled, deveined, precooked shrimp (I used small ones)
1 can Rotel tomatoes
14 oz. can diced Italian tomatoes, pureed in blender or processor
2-3 t. Italian (seasoning to taste)
3 tsp. creole seasoning
1 cup raw brown rice
2 cups water

In a large pot, saute chicken with creole seasoning, in oil until no longer pink. Add veggies and saute till they are soft. Add tomato puree, rotel and water and heat to boiling. Add rice and stir well. Cover, lower heat to simmer and leave for 45 minutes without lifting the lid. During the last 5 minutes, add shrimp, stir, cover and cook remaining 5 minutes or until rice is tender. * added black beans to this dish one time, too! Yum!

Hard Tack Candy

I know this is a little late. It is best to make for the winter holidays... to give as gifts or to share, but here is how we make it.

The Menu:
Hard Tack Candy
The Original Recipe:
My stepmom gave this recipe to me

Hard Tack Candy
1 cup Karo (light corn syrup)
1 cup hot water
3 cups white granulated sugar
1 small glass flavored oil or half of big one
Food coloring optional
2-4 bags powdered sugar
Cookie sheets

While candy boils, pour powdered sugar on cookie sheets, almost full, and flatten out. Use a teaspoon and make 9 rows long ways on cookie sheet.Mix karo, water, and sugar in pan. Cook on stove at med. temp. until candy thermometer reaches 290 (not quite hard crack stage). Add in 1 glass flavored oil and food coloring (as much or little color as you want). If you want more flavor, add in second glass of flavored oil or rest of big one to same pan. When mixed, pour onto rows that were made in the powder sugar. Let cool about 3 min. and then carefully pick up and start cutting with scissors to the desired size. This makes about 3lb.s candy a batch.

More Detailed Instructions:
First of all, when you add the OILs to the mixture, do it AWAY from your face and nose. Especially with the peppermint, cinnamon, the spicier ones. They will BURN like crazy in your eyes, etc.. so be careful! (even with just one jar).

You have to cut it when it is still warm. So, pour it, then wait like 1 or 2 min. and then it will be squishy, but hot, and you need to cut it then.. Then to get it out of the powdered sugar, you sift it in a colander right over the cookie sheet, and you can put it in a bowl until bagged.

Save the powdered sugar in an airtight container until next year, you can use it over and over again!!!

Also, don't use a teflon coated pan. You need one that is just regular and not coated with anything.. use a metal spoon to stir the stuff with, too. and to get it off of the spoon after you pour it, just put some powdered sugar on it and scrape it off with another spoon.
Maybe store in decorative baggies or any type of container with a lid.


Here is a picture with the rows and some poured

Starting to cut before it cools completely


All cut and ready to sift
Sifting

Sifted and ready to store

Home Made Pop Tarts

I made these awhile ago. I thought I would share since I found a picture.

The Menu:
Home Made Pop Tarts


The Original Recipe:
I am no baker by any means. I thought I would be "cool" and use cookie cutters to cut out cute shapes with the kids. I think it would of been easier to just do circles or squares. However, they still tasted delicious. You cannot go by looks alone with these!


Home-Ade Pop Tarts Recipe

Pie Crust

1 1/2 cups flour

1/2 teaspoon salt

1/4 cup shortening

1/4 cup butter, softened

3 tablespoons cold water


For Filling

1/2 cup jam (your choice)


For Glaze

1 cup powdered sugar

3 ounces milk, to thin

candy sprinkles


1. Preheat oven to 450 degrees. Combine flour and salt in a large bowl. Add shortening and butter and blend with a fork, pastry cutter, or your hands. Blend until mixture is fairly coarse. Add water, 1 tablespoons at a time, gently mixing dough after each addiction until dough forms a ball. 2. Place dough on a lightly floured surface and roll into a square/rectangle. To about 1/8 thickness. Cut out long strips about 2 inches wide and 3 inches long. Repeat until dough runs out. 3. Take one pie crust rectangle and lace 1 teaspoons of jam on top. Cover with another piece of pie crust and crimp all four edges. Repeat with the rest of dough. Place Pop-tarts on a baking sheet with parchment paper, and bake for 7-8 minutes. 4. While pop-tarts are baking, make glaze. Place powdered sugar in a bowl. Pour milk slowing until it has a consistancy of really thick syrup. 1/2 a tablespoons to 1 tablespoons might be enough. 5. Once pop-tarts are done and cooled, top with glaze. Sprinkle and decorate with colorful sprinkle.

Monday, January 19, 2009

Curry Chicken and Vegetables

The Menu:
Curry Chicken and Vegetables



The Original Recipe:
I have no idea where I got this from, but it is so flavorful and so easy to make! It will truly be a hit in your house!This is the food you are craving when you want something to eat, but you don't know what it is... It's this!! This is one of my absolute favorite meals. I would eat it every day if I could! :o)



Curry Chicken and Vegetables

3 bnlss sknlss chicken breast thawed and cut into pieces
2 tsp. curry powder
3/4 tsp. garlic powder
1/8 tsp. Cayenne pepper
salt to taste
1 cup couscous
14 oz. chicken broth
1 pkg. thawed frozen mixed veggies (carrots, broccoli, cauliflour)

Cook chicken with curry powder, garlic, Cayenne, and salt. Take out of skillet and set aside. In same skillet add chicken broth scrapping up whatever might have stuck to the bottom of the pan. Add veggies, cook 5 minutes. Mix in couscous; top with chicken. Cover, take off heat and let stand 5 minutes... serve.

Basic "Healthy" Waffles

The Menu:
Basic "Healthy" Waffles

The Original Recipe:
I found this online from another blog. I have no idea which one, though, so this may or may not be as close to that recipe as I can remember. I wanted "healthy" waffles and this was very healthy, in my opinion. I thought it tasted like it was really missing something, but to my suprise, the kids loved them! Go figure!

Waffles

1 cup whole wheat flour
2 cups all purpose flour
4 tsp. baking powder
½ tsp. salt
3 TBSP sugar
2 cups water
3 TBSP oil
¼ tsp. vanilla

Mix all dry ingredients, then in a separate bowl mix all wet ingredients. Form a well in the center of the dry ingredients and slowly mix in the wet ingredients. Mix with a fork until well combined (will be slightly lumpy).

Banana Cinnoman Waffles

I know, I know! It has been since forever that I have posted. We have been truly busy lately. I have not been cooking to many new things. I did get my waffle iron for Christmas, so here is a recipe for waffles that I used.

The Menu:
Banana Cinnoman Waffles


The Original Recipe:
I found this online while googling for banana waffles! I believe it is from Cooking Light.

Banana Cinnoman Waffles

Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups fat-free milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Cooking spray

Preparation
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.
Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.
Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.
Nutritional Information
Calories:
215 (31% from fat)
Fat:
7.4g (sat 3.3g,mono 1.9g,poly 1.4g)
Protein:
7.3g
Carbohydrate:
31.1g
Fiber:
3.4g
Cholesterol:
65mg
Iron:
1.9mg
Sodium:
205mg
Calcium:
133mg

The Way I Made it My Own:
I didn't have some of those ingredients so I modified it to what I had.

Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups fat-free milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Cooking spray

Preparation
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.
Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.
Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.