Thursday, December 24, 2009
Thursday, December 17, 2009
2 medium onions, diced
1/2 c. shortening
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 t. baking powder
1/2 tsp. salt
1/8 t. baking soda
2 T milk
1 t. vanilla
1 3/4 c. flour
Preheat oven to 350. In large bowl, beat shortening and peanut butter. Add the 1/2 c. sugar, brown sugar, baking powder and baking soda. Beat until combined. Beat in egg, milk and vanilla. Add the flour.
Shape dough into 1 inch balls and place on ungreased cookie sheet.
Bake for 10-12 minutes. Immediately press in a hershey kiss once out of the oven.
2 c. flour
1/2 c. sifted powdered sugar
1 c. buter
4 beaten eggs
1 1/2 cups sugar
1-2 t. grated lemon peel
1/3 c. lemon juice
1/4 c. flour
1/2 t. baking powder
Preheat oven to 350. Stir together the 2 cups flour and the 1/2 c. powdered sugar. Cut in the butter until mixture clings together. Press dough into the bottom of 9x13 pan. Bake in preheated oven for 20-25 minutes or until edges turn light brown.
In mixing bowl, beat together eggs, sugar and lemon juice. Mix in the 1/4 c. flour and baking powder and lemon peel. Pour over baked crust. Bake at 350 for 25 minutes.
Sift powdered sugar over the top and cut into bars or triangles.
Cover and store in the refrigerator.
1 c. soft butter
1/2 c. powdered sugar
1 t. vanilla
2 1/4 c. flour
1/4 t. salt
3.4 c. finely chopped nuts
Mix butter, sugar and vanilla until creamy. Blend flour and salt. Add to butter mixture. Mix in nuts.
Chill for 1-2 hours.
Heat oven to 400. Roll into 1 inch balls.
Bake 10-12 minutes.
Roll in powdered sugar, while still warm.
2 c. flour
3/4 c. Hershey' Cocoa
1 t. baking soda
1/2 t. salt
1 1/4 c. butter
2 c. sugar
2 t. vanilla
1 2/3 c. Reese's Peanut Butter chips
Mix the flour, cocoa, baking soda and salt.
In separate bowl, beat the butter and sugar. Add the eggs and vanilla. Combine with flour mixture. Mix in the chips and spoon onto ungreased cookie sheet.
Bake at 350 for 8-9 minutes.
2 c. brown sugar
1 c. sugar
2 c. butter
2 t. vanilla
4 c. four
4 c. oats
1 t. cinnamon
1 t. salt
2 t. baking soda
4 t. baking powder
2 c. raisins (I never add these)
2 c. chocolate chips
2 c. nuts (I don't add these either cause Joe is a stinker and doesn't like nuts)
Cream together the sugars and butter. Then add the eggs and vanilla.
In a separate bowl mix together the flour, oats, cinnamon, salt, soda and powder. Add to the sugar and butter mixture. Once combined, add in the raisins, chocolate chips and nuts and spoon onto an ungreased cookie sheet. Yum!
Bake at 350 for 8-12 minutes.
Thursday, November 26, 2009
Wednesday, November 25, 2009
For the girls, I was able to find light pink lifesavers that were perfect pacifier holders. The handles inside were done with airheads, cut into thin strips. For the boys, I couldn't find any blue lifesavers, so I resorted to Fruit Loops. I liked the bigger lifesavers betters... but until there are blue ones, the fruit loops were cute, too. For the smaller Fruit Loop pacifiers, I used red licorice strings as handles inside.
The baby bottles are made with Starburst's (molded into a nipple shape... my, that sounds dirty...), and mini marshmallows, with a dab of frosting to hold the two together.
For hair, the girls got marshmallow bonnets. I simply cut marshmallows in half and spaced them half way around their heads. For the boys, they got a curly-q with piped melted chocolate. I also piped on the eyes with melted chocolate. Finally, don't foget an extra little dab of peach colored frosting for their noses.
Simple and cute, and fun!
Sunday, November 22, 2009
Thursday, November 19, 2009
Sunday, November 8, 2009
I actually halved the recipe and it was just right for myself and Joey.
- 2 pounds beef chuck roast (I used some leftover Roladen meat that was already sliced thin)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 ounces butter (I used half a stick)
- 1 onion, diced
- 4 tablespoons all-purpose flour
- 1 (10.5 ounce) can condensed beef broth
- 1 teaspoon prepared mustard ( I used a little bit more to taste)
- 1 (6 ounce) can sliced mushrooms, drained
- 1/3 cup sour cream
- 1/3 cup white wine (I used chicken broth)
- salt to taste
- ground black pepper to taste
- I also added a bit of Wooster sauce for taste while it was simmering
- Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper and marinade in beef broth for 30 minutes or so (if you want to).
- In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then set beef broth aside and add the onions to the remaining liquid in your pan and cook slowly for 3 to 5 minutes.
- Stir the flour into the juices in your pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Add the beef strips back to your mixure and cover and simmer for 1 hour or until the meat is tender.
- Five minutes before serving, stir in the mushrooms, sour cream, and white wine (chicken broth). Heat briefly then salt and pepper to taste.
So here ya go. Enjoy!
- 1 tablespoon vegetable oil (I didn't use this since I made it in the crock pot)
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 (4 ounce) can diced jalapeno peppers (didn't use this either)
- 1 (4 ounce) can chopped green chile peppers
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper (used a little much of this...)
- 2 (14.5 ounce) cans chicken broth
- 3 cups chopped cooked chicken breast
- 3 (15 ounce) cans white beans
- 1 cup shredded Monterey Jack cheese
Photo courtesy of Allrecipes.com
Tuesday, November 3, 2009
1 T oil
1 lb. boneless, skinless chicken breasts, cut into strips
1 pkg (6 oz) snow peas (about 2 cups), trimmed
1 small red pepper, cut into strips
1 pkg. (4 serving size) lemon jell-o
1 T cornstarch
1/2 cup chicken broth
2 T zesty Italian dressing
2 cloves garlic, minced
Heat oil in large skillet on med-high heat. Add chicken; cook 4 min. or until cooked through, stirring occasionally. Add snow peas and peppers; cook and stir 2 minutes.
Mix dry gelatin and cornstarch in small bowl. Add broth, dressing, and garlic. Stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened, stirring frequently.
Serve over hot cooked rice, if desired.
Jen's variations--I used the Kraft Asian Toasted Sesame dressing instead of the Italian. I wish I would have doubled the sauce in general because we tend to like our food really saucy. It wasn't dry but I still wish there had been a little more to douse the rice with.
A very simple recipe, very quick and easy to make and a huge hit with the whole family!
Monday, October 19, 2009
2 1/2 cups flour
1 T sugar
1 t salt
1 cup shortening
1 egg, separated
1/2 cup crushed cornflakes
7-8 cups apples--peeled, cored, sliced
1 1/2 cups sugar
1 t cinnamon
Sift together flour, sugar, and salt; cut shortening in with pastry blender or two knives. Put egg yolk into a measuring cup and add milk to make 1/2 cup. Add to flour mixture and mix just until dough shapes into a ball. Roll out half to 15x11 inch rectangle; transfer to baking sheet. Cover with corn flakes, then with apple slices. Mix sugar and cinnamon; sprinkle over apples. Roll out other half of dough for top crust; place over apples; pinch edges together. Beat egg white until stiff; spread on top crust. Bake at 400 degrees for 40 minutes. While hot, drizzle glaze over top.
Glaze: 1 cup powdered sugar, 2 T lemon juice.
Now we all know this isn't a true "jen" recipe unless there are changes... I did use cornflakes but Alan suggested that I use frosted flakes next time. For the sugar/cinnamon mixture, I also added a bit of nutmeg and a bit of ground cloves. And I didn't use all the sugar mixture either. I didn't stiffen the egg white either. I just beat it a little and did more of an egg wash on the top crust which I then sprinkled with some of the leftover sugar mixture.
Saturday, October 3, 2009
4 tablespoons water (possibly more)
1 teaspoon vanilla extract (I omitted this to keep my fondant white; it'll make the color more of an off white if you use it--granted, that doesn't really matter if you'll be coloring the fondant)
up to 2 pounds confectioners' sugar, divided
Wednesday, September 30, 2009
4 cups confectioners' sugar
1/4 cup all-purpose flour
1/4 cup milk
1 1/2 tablespoons vanilla extract
2 egg whites, beaten
Tuesday, September 29, 2009
1 cup sugar
4 T (heaping) corn starch
1/4 cup lemon juice
1 pinch salt
1/4 cup butter (1/2 stick)
6 whole peaches, peeled and sliced
1 whole precooked 9 inch pie shell
Combine water, sugar, cornstarch, lemon juice, and salt in a medium saucepan. Whisk until combined. Stirring constantly, cook over medium heat until thick and almost hard to stir. Remove from heat and add butter, stir until melted and combined. Add peaches and gently fold to coat. Pour into precooked pie shell. Refrigerate for 4 hours to set. Top with whipped cream and serve.
I pulled this recipe from tastykitchen.com. So incredibly delicious!! I wanted to horde the whole thing for myself. I forgot to add the butter and it still tasted wonderful. I also didn't bother with the whipped cream.
1 stick butter
1 cup shredded cheddar cheese
1/2 cup scallions, chopped
12 t half and half
salt and pepper
Bake the potatoes, but not until soft--they still need to be firm. Set aside and let cool until they can be handled, then slice them. Place 1/2 T pat of butter in each mold of a muffin pan, then a slice of potato, then a pinch of salt and pepper, the cheese and scallions. Repeat layers. (Can do 2 or 3 layers worth). Top each mold with another pat of butter and drizzle each with a T of half and half.
Bake at 400 for 20-25 minutes until cheese is melted and potatoes are brown.
I pulled this recipe from tastykitchen.com. We all loved it! But I did think they were a bit greasy.
boneless, skinless chicken breasts
Best Foods mayo
McCormick Salad Supreme Seasoning
green onions, chopped
green grapes, cut in half
purple grapes, cut in half
cashews, rough chopped
Boil the chicken then cube it. Mix with mayo and seasoning, let it rest in the fridge for 1-2 days. Before serving, mix in celery, onions, and grapes. I would personally sprinkle the cashews on top because if you mix them in and then stick it back in the fridge, the cashews sometimes lose their crunch.
1 cup brown sugar
1/4 cup white granulated sugar
1 tsp vanilla
1/2 cup shortening
1/4 cup butter or margarine softened
1/4 cup white chocolate chips melted
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups white chocolate chips
8 oz package cream cheese softened
3/4 cup powdered sugar
1 tsp vanilla
1-2 Tbsp milk
1 can cherry pie filling
Heat oven to 350 degrees.
In large mixing bowl cream together sugars, shortening, margarine, vanilla and eggs. Add in slightly cooled melted white chocolate. Beat at medium speed of electric mixer until well blended. Add flour, baking soda and salt. Beat at low speed until soft dough forms. Stir in white chocolate chips.
Cream together softened cream cheese , powdered sugar and vanilla. Stir in milk until blended.
Drop dough by heaping teaspoons about 2 inches apart onto ungreased cookie sheet. Make an indention with your finger or spoon in top of dough. Drop a teaspoon of cream cheese mixture into each indention. Bake for 10 -12 minutes or until light golden brown. Let cool for 1-2 minutes before removing from cookie sheet. Let cool. Spoon on cherry pie filling. Store in refrigerator.
Makes about 3 dozen
Thursday, September 24, 2009
1/3 cup vegetable oil
2 teaspoons lemon zest
2 TBS fresh lemon juice
1/2 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration
1. Preheat oven to 375 degrees F.
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon juice, lemon extract and lemon zest until well blended.
3.Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
4. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
Sunday, August 30, 2009
1/2 c. OJ
1/2 c. Lemon Juice
1/c c. sugar
1/4 c. water
2 T. cornstarch
Bring to a boil until it's clear.
Drizzle over your fruit cake/pie or whatever. It's super yummy!
Friday, August 28, 2009
1 Tbsp. yeast (I used 2 packages)
1 Tbsp. white sugar
1 tsp. Kosher salt, plus more for sprinkling
2 Tbsp. butter, divided
2 Tbsp. rosemary (dried or fresh)
2 1/4-2 1/2 c. all-purpose flour
Sunday, August 9, 2009
I made these for dinner group a couple weeks ago and we loved them! Even Jared and I wished we had more. The cream cheese layer adds a little extra something and I'm surprised at how much I like frozen Jell-O. They're a little time consuming, but WELL worth the effort. So yummy and fun! I found the recipe at allrecipes.com. (And as my pictures attest, ours didn't look nearly as cute... but they were cute enough.)
1 cup sugar
1 (3 ounce) package JELL-O Lime Flavor Gelatin
2 cups boiling water, divided
1 cup cold water, divided
1 (3 ounce) package JELL-O Strawberry or Raspberry Flavor Gelatin
3 tablespoons miniature semi-sweet chocolate chips
4 ounces PHILADELPHIA Cream Cheese, softened
1 1/2 cups thawed COOL WHIP Whipped Topping
16 3 oz. cups (skinnier ones are better)
1. Mix 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
2. Meanwhile, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup. (We found that just stirring the choc. chips in didn't work. I used a wooden skewer to push the chips into the gelatin and all the way down. That way they were "floating" in the red gelatin a little better. Otherwise, they just all sit at the top.)
3. Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups. Make sure that your red gelatin is well set before spreading the cream cheese layer. Otherwise you'll get "floaties."
4. Once your lime Jell-O has gotten thick (not set... but very thick and no longer "pourable"), spoon lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.
How to Easily Remove Frozen Pops from Cups: Dip cups in warm water for 15 sec. Peel off cups. (Do not twist or pull pop sticks.)
Monday, July 27, 2009
6 chicken breasts
1/2 c. water
1 1/2 c brown sugar
1 Tbsp. Worcestershire sauce
1/2 c chopped green onion
1/4 c mustard
1/2 c ketchup
1 Tbsp soy sauce
Flour and brown chicken breasts in pan and place in 9x13" baking dish. Mix all ingredients for sauce and simmer for 5 minutes in saucepan. Pour over chicken and bake uncovered at 350 for 1 hour. Yum!
Thursday, July 16, 2009
1 t EVOO
4 cloves garlic, minced
1/2 cup dry white wine (yes, I'm evil... I use cooking wine I find next to the vinegars in the grocery store)
1/4 cup lemon juice
1 cup chopped fresh tomato (maybe this recipe isn't for Emily either...)
8 ounces uncooked angel hair pasta
1/4 cup chopped fresh basil (do NOT use anything but fresh!)
2 T grated parmesan cheese
ground pepper to taste
Bring large pot of water to boil over high heat.
As water is coming to a boil, place olive oil and garlic in a saute pan and cook over medium heat just until garlic begins to brown. Remove from heat and pour in wine. Return to heat and cook on high for another 1-2 minutes until reduced by half. Stir in lemon juice and tomatoes, remove from heat.
Place pasta in boiling water and cook to desired doneness (usually 1-4 minutes). Drain pasta and place in warmed serving dish. Add wine, garlic, tomato mixture. Add basil, parmesan and pepper. Toss and serve immediately. Goes quite well with crusty warm bread and a green salad.
4 T flour
4 T sugar
2 T cocoa
3 T milk
3 T oil
3 T chocolate chips (optional...but who are we kidding, they're absolutely essential!)
1 small splash vanilla extract
1 large coffee mug
Add dry ingredients to mug and mix well. Add egg and mix thoroughly. Pour in milk and oil and mix well. Add chocolate chips and vanilla and mix again.
Put mug in microwave and cook for 3 minutes on high. The cake might rise over the top of the mug but don't be alarmed. Allow to cool a little and tip out onto plate if desired.
This can serve two, if you are feeling in a generous sort of mood.
Wednesday, July 15, 2009
Preheat oven according to directions on cake mix box. Combine cake mix and cornbread mixes in a large bowl. Add eggs, oil, and milk according to package directions (remember to replace all water with milk). Mix together according to cake mix directions.
Wednesday, July 8, 2009
I saw these on this site and knew I had to make them. They are just the coolest looking cupcakes EVER!! They're pretty simple to make, just a little tedious to layer them in the liners. I thought it would be pretty quick, but the dough is a little thick and thus it takes a bit to spread each layer in the liner.
Anywho. Enjoy! These make for a really fabulous presentation. ;)
Rainbow Cupcakes (Colorburst cupcakes!)
1 white cake mix
1 C sour cream
1/2 C milk
1/3 C vegetable oil
Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes.
*update* I guess I better add the rest of the instructions. No, you don't just mix the batter and magically get rainbow cupcakes (although that would make them super cool!).
Once you have the batter mixed, divide it into smaller bowls (depends on the number of colors you want). Then add the gel food coloring (not liquid) to each bowl until you get the desired color.
Then add a little of each color to the cupcake liners- starting with your first one. The batter is thick, so you get you finger a little wet and spread it out over the liner and each other layer (when you get to the next color, that is).
Bake according to package directions, let cool and then frost.
Wednesday, May 20, 2009
Tuesday, May 19, 2009
This was a recipe off of Allrecipes with a few modifications from Emily. They are SOOO good! Emily got me hooked at my baby shower when she made the cutest baby cupcakes using this receipe. Mmmmm good.
1 pkg. white cake mix
1 pkg. Lemon Instant Pudding (4 serving size)
1 c. water
4 egg whites
2 T. oil
1 c. smooshed Strawberries
3 3/4 c. icing sugar
1 pkg. Cream Cheese
1/4 c. butter, softened
2 T. lemon juice (I used pink lemonade concetrate instead)
1. Preheat oven to 350. Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Fold in strawberries. Spoon batter evenly into 24 paper-lined muffin cups.
2. Bake 21-24 minutes or until wooden toothpick inserted in ceter comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
3. Meanwhile, beat sugar, ream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.
Thursday, May 7, 2009
1/4 cup brown sugar
1/2 t cinnamon
1/4 t chili powder
3/4 t vanilla extract
1 peeled and cored pineapple (use 5 thick slices)
5 onion rolls
5 slices swiss cheese (large enough to cover bottom of roll)
5 thick ham slices (or 10 thin ones)
Combine brown sugar, cinnamon, chili powder, and vanilla in a plastic container or bag. Marinate the pineapple for as long as it takes for oven to heat up to 425.
Arrange pineapple slices on greased baking sheet. Roast 10-12 minutes on each side until golden brown. During the last 5 minutes, heat up the buns in the oven. Put the ham and swiss on the bottom buns (so the cheese melts and the meat warms).
After removing from oven, assemble your sandwiches!