Saute:
2 TBSP Olive Oil
1 Onion Chopped
4 Celery Stalks Chopped
2 Green Peppers Chopped
add:
1 can Chili (we use Nalleys)
2 can Tomato Sauce
1 lb Hamburger (already browned)
1 tsp Chili Powder
1 tsp Cumin
1/4 tsp Garlic Salt
Enjoy!
Thursday, October 27, 2011
Chili
So we use this Chili for Taco Salads, but you can just eat it as plain Chili. It's delicious!!
Sunday, September 11, 2011
Pumpkin Pie Bites
If you like Pumpkin Pie you'll LOVE these!
For me, I like the crust best, so this is a good bite of crust with just enough pumpkin that just makes you go mmmm......
Try them I guarantee you'll like them!
Pumpkin Pie Bites
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Optional1/2 cup chocolate morsels
vegetable oilre-sealable plastic bags
Preheat oven to 350 degrees.Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.Press dough shapes into a 24 cup mini muffin tray.
(Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
I just made whippng ceam and dolloped it on top but heres Bakerellas ideas
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.
Enjoy!
For me, I like the crust best, so this is a good bite of crust with just enough pumpkin that just makes you go mmmm......
Try them I guarantee you'll like them!
Pumpkin Pie Bites
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Optional1/2 cup chocolate morsels
vegetable oilre-sealable plastic bags
Preheat oven to 350 degrees.Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.Press dough shapes into a 24 cup mini muffin tray.
(Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
I just made whippng ceam and dolloped it on top but heres Bakerellas ideas
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.
Enjoy!
Friday, September 9, 2011
Cobb Salad Summer Rolls
This list and set of instructions make approximately eight rolls, which is enough for 4 people. Or one. I highly recommend just making a lot more because you can eat this as it was originally intended, as a Cobb Salad, with whatever it leftover.
Ingredients
4 large rice paper wrappers, cut into 8 half-circles with kitchen shears
large avocado, cut into half lengthwise and sliced thinly
4 slices bacon, cooked and cut on slight bias into 2-inch wide juliennes
about 2 cups shredded cooked chicken
1 small cucumber, thinly sliced
2 hard boiled eggs, cut lengthwise into 8 thin wedges
4 leaves green leaf or Romaine lettuce, ribs removed and sliced down the center into halves
handful of parsley leaves (or other herbs)
¼ red onion, sliced paper thin
1 large ripe tomato cut into thin wedges
Blue Cheese Vinaigrette Dip
Directions
Fill a large heat-safe bowl with very hot water (boiling water is fine, but just make sure it cools enough for you to stick your fingers in it). Place a damp kitchen towel on a cutting board as your “work surface.”
Dip ½ of a round rice paper wrapper in the water, and let it soak it until softened, about 1 minute. Remove the rice paper from the water and lay it flat on the towel with the straight (cut) edge at the top.
About one-third of the way in from one of the sides, place one-half of a lettuce leaf “up” with the ruffled edges slightly longer than the wrapper, and another one-half of a lettuce leaf “down” with the ruffled edges slightly longer than the bottom of the wrapper.
Place 2 slices of avocado, some julienned bacon, shredded chicken, sliced cucumber, 2 wedges of hard boiled egg, a few parsley leaves, red onion and a couple of tomato wedges.
Fold the wrapper over the contents, and carefully roll up as tightly as you can without tearing the wrapper. Place on a plate seam side down (to keep in sealed).
Ingredients
4 large rice paper wrappers, cut into 8 half-circles with kitchen shears
large avocado, cut into half lengthwise and sliced thinly
4 slices bacon, cooked and cut on slight bias into 2-inch wide juliennes
about 2 cups shredded cooked chicken
1 small cucumber, thinly sliced
2 hard boiled eggs, cut lengthwise into 8 thin wedges
4 leaves green leaf or Romaine lettuce, ribs removed and sliced down the center into halves
handful of parsley leaves (or other herbs)
¼ red onion, sliced paper thin
1 large ripe tomato cut into thin wedges
Blue Cheese Vinaigrette Dip
Directions
Fill a large heat-safe bowl with very hot water (boiling water is fine, but just make sure it cools enough for you to stick your fingers in it). Place a damp kitchen towel on a cutting board as your “work surface.”
Dip ½ of a round rice paper wrapper in the water, and let it soak it until softened, about 1 minute. Remove the rice paper from the water and lay it flat on the towel with the straight (cut) edge at the top.
About one-third of the way in from one of the sides, place one-half of a lettuce leaf “up” with the ruffled edges slightly longer than the wrapper, and another one-half of a lettuce leaf “down” with the ruffled edges slightly longer than the bottom of the wrapper.
Place 2 slices of avocado, some julienned bacon, shredded chicken, sliced cucumber, 2 wedges of hard boiled egg, a few parsley leaves, red onion and a couple of tomato wedges.
Fold the wrapper over the contents, and carefully roll up as tightly as you can without tearing the wrapper. Place on a plate seam side down (to keep in sealed).
Roasted Tomato Salsa
2 jalapeno chilies, washed and dried ( I used 1 )
2 cloves garlic (whole and unpeeled) ( I used minced garlic out of a jar )
1/2 cup white onion, finely diced
1 (15 ounce) can fire-roasted tomatoes (no substitute!) ( I used both this and fresh tomatoes quartered, that I roasted about 15 minutes in the broiler, along with the chilies, onion, and garlic
1/3 cup chopped cilantro
1 lime, juiced
2 teaspoons honey
1/4 tsp salt
1 tsp. cumin
Heat a small pan over medium heat. Lay the jalapenos and garlic on pan and dry-roast until black in spots (about 15 minutes).While the chilies and garlic are roasting, scoop the onion into a strainer and rinse under cold water. Pull the stems off the chilies and cut open to remove most of the seeds (the more seeds the spicier it will be - I left a few to give it a little heat) and peel the skins of the garlic cloves. Scoop into a food processor and pulse until finely chopped. Add the can of tomatoes (including juice) and pulse again until you've reached a semi-chunky consistency. Add onions and cilantro and pulse a couple of times (not too much).Pour into a bowl and stir in lime juice and honey. Season with kosher salt and pepper. Best served right away with tortilla chips.
2 cloves garlic (whole and unpeeled) ( I used minced garlic out of a jar )
1/2 cup white onion, finely diced
1 (15 ounce) can fire-roasted tomatoes (no substitute!) ( I used both this and fresh tomatoes quartered, that I roasted about 15 minutes in the broiler, along with the chilies, onion, and garlic
1/3 cup chopped cilantro
1 lime, juiced
2 teaspoons honey
1/4 tsp salt
1 tsp. cumin
Heat a small pan over medium heat. Lay the jalapenos and garlic on pan and dry-roast until black in spots (about 15 minutes).While the chilies and garlic are roasting, scoop the onion into a strainer and rinse under cold water. Pull the stems off the chilies and cut open to remove most of the seeds (the more seeds the spicier it will be - I left a few to give it a little heat) and peel the skins of the garlic cloves. Scoop into a food processor and pulse until finely chopped. Add the can of tomatoes (including juice) and pulse again until you've reached a semi-chunky consistency. Add onions and cilantro and pulse a couple of times (not too much).Pour into a bowl and stir in lime juice and honey. Season with kosher salt and pepper. Best served right away with tortilla chips.
Jalapeno Popper Dip
by Closet Cooking(makes 4 snacks sized servings)
Ingredients:1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos (pickled)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
Directions:1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
Ingredients:1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos (pickled)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
Directions:1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
Chicken and Marinara Sauce
This is great just as a basic marinara sauce too, I did let the chicen sit in the sauce a while and take on some of the flavor and we ate it with noodles
6 plum tomatoes
· 2 tablespoons canola oil
· Kosher salt and freshly ground black pepper
· 1 bone-in, split chicken breast (1 1/2 to 2 pounds)
· 1/2 cup chicken broth
· 1 tablespoon spicy brown mustard
· 1 tablespoon chopped fresh oregano
· 3 tablespoons unsalted butter, cut into pieces
Directions
Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes.
While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors
6 plum tomatoes
· 2 tablespoons canola oil
· Kosher salt and freshly ground black pepper
· 1 bone-in, split chicken breast (1 1/2 to 2 pounds)
· 1/2 cup chicken broth
· 1 tablespoon spicy brown mustard
· 1 tablespoon chopped fresh oregano
· 3 tablespoons unsalted butter, cut into pieces
Directions
Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes.
While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors
Quick and Easy French Baguettes
2 cups very warm water
1 packet yeast
2 tablespoons sugar
1 1/2 teaspoon salt
3-4 cups flour
Preheat the oven to 425 degrees. In a large bowl, whisk together the warm water, yeast, and sugar. Set the bowl on top of your preheating oven for ten minutes. Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky. Knead the dough until elastic.
Cut the dough into four even pieces. Roll each of them into four long, thin ropes. Twist together two of the ropes to form one loaf. Twist the other two ropes together to form a second loaf. Transfer both onto a large baking sheet lined with parchment paper.
You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven.
Now for the SECRET: Fill a large bowl with 3-4 cups of ice. Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door. Do NOT open your oven for 15 minutes. Bake until golden brown, about 15-18 minutes.erve fresh and hot with your favorite olive oil for Ingredients
1 packet yeast
2 tablespoons sugar
1 1/2 teaspoon salt
3-4 cups flour
Preheat the oven to 425 degrees. In a large bowl, whisk together the warm water, yeast, and sugar. Set the bowl on top of your preheating oven for ten minutes. Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky. Knead the dough until elastic.
Cut the dough into four even pieces. Roll each of them into four long, thin ropes. Twist together two of the ropes to form one loaf. Twist the other two ropes together to form a second loaf. Transfer both onto a large baking sheet lined with parchment paper.
You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven.
Now for the SECRET: Fill a large bowl with 3-4 cups of ice. Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door. Do NOT open your oven for 15 minutes. Bake until golden brown, about 15-18 minutes.erve fresh and hot with your favorite olive oil for Ingredients
Sunday, July 17, 2011
Thai Basil Chicken
(this was the most delicious dish of the whole cooking course - yummy!)
Thai Basil Chicken
Sauce:
1 can (15 oz) coconut milk
1 C. packed fresh Thai bail leaves
2 T. Thai fish sauce
1 T. red chili sauce with garlic (Rooster in the Farm brand)
Combine the basil, fish sauce, and chili sauce in a food processor. Pulse until the basil is coarsely chopped. Add the remaining coconut milk and process just until blended. Set aside for later use.
1 T. sesame oil
4 cloves garlic, minced
1 large sweet onion, chopped
1 1/2 lb boneless skinless chicken breasts, cut into 3/4" cubes
2 red bell pepper, seeded and cut into bite size pieces
1 t. salt
1/2 t. freshly ground pepper
Heat the wok over medium heat, warm the sesame oil and swirl to coat the bottom of the pan. Add the garlic and cook until light tan. Add the onion - cook until it is golden brown. Add the chicken and cook about 3 minutes until chicken nearly cooked through. Add the bell peppers and coconut sauce, reduce the heat to low, cover and bring to gentle simmer for about 15 minutes. Uncover and cook 2 more minutes. Add the salt and pepper - stir well, then remove from heat. Serve immediately with steamed rice. **Adding potatoes and carrots are great with this dish!
Spicy Basil Beef
(this was the dish Matt and I made, and it was delicious!!)
Spicy Basil Beef
2 lbs sliced beef (top sirloin or flank steak)
2 T. cooking wine
3 T. soy sauce
2 T. cornstarch
Marinade the beef with all the ingredients above and set aside for later use. Add 2 T. oil to the meat mixture just before cooking, to prevent it from sticking together during cooking.
Sauce:
2 T. oyster sauce
2 T. sugar
3 T. fish sauce
1/2 t. black pepper
To make the sauce, mix all the above ingredients in a bowl together and set aside.
4 cloves garlic, minced
2 Thai chilies, chopped
1 small yellow onion, sliced
1 C. fresh Thai basil
2 T. canola oil
Heat the wok and add 2 T. oil to the pan. Be sure the oil is hot enough and then carefully add the marinated meat to the hot oil. Cook until the meat is brown on both sides. Remove the cooked beef to the plate.
Heat the wok and add 2 tablespoons of oil to it, then add the onions and garlic to the oil. Stir-fry for 3 minutes on medium high heat; add the Thai chili pepper to the pan and mix all together. Add the cooked meat and fresh basil to the wok, and then pour the sauce over the top. Quickly mix them all together. Then place in a serving dish. Serve warm with rice.
Shrimp Pad Thai
Shrimp Pad Thai
8 oz dried rice stick noodles
4 T. canola oil
2 cloves garlic, minced
1 lb raw shrimp
3 eggs, beaten
2 green onions, cut into 2" lengths
1 C. bean sprouts
Sauce:
1/4 C. fish sauce
1/4 C. sugar
1 T. paprika
2 T. soy sauce
1/4 C. water
1/4 C. roasted peanuts, chopped
cilantro
shredded carrots
lime sliced
Soak dry rice noodles in warm water for an hour or until soft. Heat the wok until hot: add the oil, garlic, shrimp; cook until shrimp are turning pink - about 3 minutes. Reduce the heat to medium. Add the drained noodles and beaten eggs to the shrimp mixture. Stir fry until noodles are soft, then add sauce, bean sprouts, and green onions. Combine thoroughly and transfer to serving plate. Sprinkle top with chopped peanuts. Serve noodles on the side with cilantro, lime sliced and shredded carrots is desired. So good!!
Coconut Custard
Coconut Custard
4 eggs
6 T. brown sugar
1 C. coconut milk
1 tsp. vanilla extract
powder sugar
fresh fruit - we used fresh mango (sprinkled with a little sugar)
Preheat oven to 300 degrees. Whisk the eggs and sugar in a bowl until smooth. Add the coconut milk and vanilla extract and whisk well.
Strain the mixture into a jug or pitcher; then pour it into lightly greased four individual heat proof glasses, ramekins or an oven proof dish.
Stand individual dishes in a roasting pan. Fill the pan with hot water to reach halfway up the sides of the dishes.
Bake for about 40 minutes or until the custards are set. Test with a fine skewer or toothpick.
Remove the roasting pan from the oven, lift out the dishes to cool.
If you like, turn the custards on to serving plates. Decorate the custard with a dusting of powder sugar, and serve with fresh fruit.
Green Lemon Grass Chicken Curry
Matt and I took a Thai cooking class back in March and I never posted the recipes. . .
well here they are
Green Lemon Grass Chicken Curry
4 green onions, trimmed and coarsely chopped
2 Thai green chili, seeded and coarsely chopped or use whole chili for spicy curry
3/4" thick fresh ginger, peeled and coarsely chopped
1 tender part lemon grass, chopped
2 cloves garlic, chopped
large bunch fresh cilantro, washed
2 t. fish sauce
3 T. water
Put the green onion, green chilies, ginger, lemon grass, garlic, cilantro, fish sauce and water in a food processor, process to a smooth paste.
4 T. canola oil, divided
3 skinless, boneless chicken breast, diced
1 green pepper, seeded and thinly sliced
1 can (19 oz) coconut milk
salt and pepper
Heat 2 T. oil in a large frying pan. Cook the diced chicken until evenly browned.
Transfer to a plate.
Heat the remaining oil in the pan. Add the green peppers and stir fry for 3 to 4 minutes; then add the chili and ginger paste. Stir fry for another 3 to 4 minutes until the mixture becomes very thick.
Return the chicken to the pan and add the coconut milk. Season with salt and pepper and bring to gentle boil. Reduce the heat, half cover the pan and simmer for 20-25 minutes or until the sauce is reduced to half.
Thursday, June 16, 2011
Brazillian Lemonade
This is SO good!! Its off of Our Best Bites
4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk. Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.
4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk. Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.
Cowboy Cookies
*Note: I’ve made these with both rolled oats and quick oats and we slightly prefer the quick oats so that the oats meld together with the cookies a little more but you can use whichever you have on hand.
*Makes 2-3 dozen cookies
1 cup (2 sticks) butter, softened to room temperature
1 cup packed light brown sugar
1 cup white sugar
1 tablespoon milk
1 1/2 teaspoons vanilla extract
2 large eggs
1 cup crushed corn flakes
2 1/2 cups quick oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup shredded, sweetened coconut
1 cup chopped walnuts (optional)
1 1/2 cups chocolate chips
Preheat the oven to 350 degrees F.
Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well. Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, walnuts, if using, and chocolate chips.
Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 10-
12 minutes until lightly golden around the edges.
*Makes 2-3 dozen cookies
1 cup (2 sticks) butter, softened to room temperature
1 cup packed light brown sugar
1 cup white sugar
1 tablespoon milk
1 1/2 teaspoons vanilla extract
2 large eggs
1 cup crushed corn flakes
2 1/2 cups quick oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup shredded, sweetened coconut
1 cup chopped walnuts (optional)
1 1/2 cups chocolate chips
Preheat the oven to 350 degrees F.
Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well. Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, walnuts, if using, and chocolate chips.
Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 10-
12 minutes until lightly golden around the edges.
Saturday, January 8, 2011
Impossible Pumpkin Pie
*I realize that I accidentally posted this recipe on my regular blog - oops!
I got this recipe from Weight Watchers and I made it this Thanksgiving. It is actually really good, and is totally worth saving the amount of calories by eating this instead of traditional pumpkin pie. Matt's dad and uncle even enjoyed eating it and left the traditional pie for leftovers (that no one ate).
1 can (15oz) pumpkin
1 1/2 cup ff milk
1/2 cup sugar
1/2 cup bisquick (I just used regular pancake mix)
2 Tbsp reduced calorie margarine
2 1/2 tsp pumpkin pie spice (1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
2 tsp vanilla
4 egg whites
Mix all ingredients together in a large bowl, whisk for 2 minutes. Pour mixture into a 9" pie pan that has been sprayed with pam. Bake at 350 degrees for 50-55 minutes. Cool, serve with spoonful of ff cool whip on top.
Serves 8
2 Points per slice (compared to about 9 points per regular pumpkin pie slice - minus the whip cream)
I got this recipe from Weight Watchers and I made it this Thanksgiving. It is actually really good, and is totally worth saving the amount of calories by eating this instead of traditional pumpkin pie. Matt's dad and uncle even enjoyed eating it and left the traditional pie for leftovers (that no one ate).
1 can (15oz) pumpkin
1 1/2 cup ff milk
1/2 cup sugar
1/2 cup bisquick (I just used regular pancake mix)
2 Tbsp reduced calorie margarine
2 1/2 tsp pumpkin pie spice (1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
2 tsp vanilla
4 egg whites
Mix all ingredients together in a large bowl, whisk for 2 minutes. Pour mixture into a 9" pie pan that has been sprayed with pam. Bake at 350 degrees for 50-55 minutes. Cool, serve with spoonful of ff cool whip on top.
Serves 8
2 Points per slice (compared to about 9 points per regular pumpkin pie slice - minus the whip cream)
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