Saturday, January 30, 2010

Snow Cream

We spent several years living where there was a lot of snow on a regular basis during the winter. This winter we have been missing that place a lot. Low and behold it has snowed 6 inches this weekend in our little corner of Virginia. So we played in it this morning and our dessert tonight was none other than... SNOW! Well, with a little something special mixed in.

8 cups of very very clean fresh snow
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
1 cup milk

Mix them all together and serve immediately or cover and freeze until you're ready for it.

BBQ Chicken

I love my crockpot! There is really nothing better than making dinner right after having breakfast and not having to worry about it for the rest of the day. Or instead of having to make a entire meal, just making a couple sides. It reduces my stress factor all day long in substantial amounts. Here is a super quick and easy recipe that leaves the chicken moist and tender. My youngest is our little carnivore and he approves wholeheartedly!
This recipe does not make a real thick BBQ sauce but infuses the chicken with the flavor. If you want a real saucy chicken, just add some more of that bottle of sauce on top after it's done cooking and give it some time to heat up. 

2 1/2 to 3 pounds chicken drumsticks, skinned if desired
1 c bottled BBQ sauce
1/3 c apricot preserves
2t yellow mustard (I use spicy mustard and it turns out fine)

Place chicken in a 3 1/2 or 4 quart slow cooker. In a separate bowl mix together remaining ingredients. Pour over chicken.
Cover and cook on low for 7 to 8 hours or high for 3 1/2 to 4 hours.

Thursday, January 14, 2010

Pumpkin Bread

This makes 3 loaves, so freeze one or give it away. For us we tend to eat our way right through it. It's good stuff!

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. 


Sunday, January 10, 2010

Perfect Pancakes... Not Kidding!

Stealing this recipe from Mommy's Kitchen. I found that using skim milk does not yield the best results. I mixed some whipping cream in with the skim and they were perfect. You could use whole milk or buttermilk instead. These have definitely won me over from using a packaged mix!

3 cups plus 2 tablespoons cake flour
1/2 teaspoon salt
3 tablespoons baking powder
2 tablespoons sugar
2 cups milk or buttermilk
2 large eggs
3 teaspoons vanilla
4 tablespoons butter (melted)
Mix together dry ingredients in a large bowl. In a separate bowl mix together milk, eggs, and vanilla. Add wet ingredients to dry ingredients, stirring very gently until just combined. Melt butter in the microwave and add it to the batter, stirring gently to combine. Cook on a greased skillet over medium-low heat until golden brown. Serve with butter and syrup.

Sunday, January 3, 2010


Crepes are near and dear to our hearts since our first experience with them in Old Gaeta when we lived in Italy. Il Molo only made them during the cold part of the year and filled them with all sorts of yummy things like Nutella or strawberries. This was my first attempt making them at home. They take a bit of practice but I know we'll be making them again!

4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt

In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle (I use a small round measuring cup), spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.