tag:blogger.com,1999:blog-11828327441271919742024-03-12T23:37:09.707-07:00Nicole's Favorite RecipesFeeding my family from my heartNicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.comBlogger139125tag:blogger.com,1999:blog-1182832744127191974.post-5421125665426281792016-04-23T19:56:00.001-07:002016-04-23T19:56:20.791-07:00Chicken Chili<div>
<span style="color: #666666; font-family: Arial, Verdana, sans-serif;"><span style="font-size: 12px; letter-spacing: 0.5px;">This chili is more of a soup consistency but the flavor is spectacular! We served with toasted sourdough which was a perfect match.</span></span></div>
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<span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px; line-height: inherit;"><br /></span></div>
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<span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px; line-height: inherit;">Ingredients:</span></div>
<span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px; line-height: inherit;"><div>
olive oil</div>
1 really large onion, diced (or 2 smaller ones)</span><div>
<span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px;">2 anaheim peppers, diced</span></div>
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<span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px;">2 cloves of garlic, minced</span></div>
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<span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px;">6 cups chicken stock</span><div>
<span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px;">6 or more chicken thighs</span><br /><span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px; line-height: inherit;">1 can black beans, drained</span><br /><span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px; line-height: inherit;">2 teaspoon fresh oregano, chopped</span><br /><span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px; line-height: inherit;">2 teaspoon ground cumin</span><br /><span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px; line-height: inherit;">1 teaspoon chili powder</span><br /><span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px; line-height: inherit;">1 teaspoon salt</span><br /><span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px; line-height: inherit;">1 teaspoon ground black pepper</span></div>
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<span style="color: #666666; font-family: Arial, Verdana, sans-serif;"><span style="font-size: 12px; letter-spacing: 0.5px;">Shredded cheese for serving (we used cheddar)</span></span></div>
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<span style="color: #666666; font-family: Arial, Verdana, sans-serif;"><span style="font-size: 12px; letter-spacing: 0.5px;"><br /></span></span><div>
<span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px; line-height: inherit;">Directions:<br />In a stock pot saute onion and peppers in a little olive oil for a few minutes until softened. Add the garlic and saute a minute or so more. Add in the chicken thighs and cover with chicken stock (add more if needed). Add in all the spices. Boil for 15 minutes or so until chicken is fully cooked. </span></div>
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<span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px; line-height: inherit;">Remove chicken and shred then put back in pot and keep warm until you're ready to serve. </span></div>
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<span style="color: #666666; font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: 0.5px; line-height: inherit;">Top with cheddar.</span></div>
Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-62784530260775825332016-04-23T19:41:00.000-07:002016-04-23T19:41:20.401-07:00Everyday French Bread<div class="ERSIngredients">
<ul>
<li class="ingredient" itemprop="ingredients">1 cup warm water </li>
<li class="ingredient" itemprop="ingredients">2 tablespoons sugar</li>
<li class="ingredient" itemprop="ingredients">2½ teaspoons yeast</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons oil</li>
<li class="ingredient" itemprop="ingredients">1½ teaspoons salt</li>
<li class="ingredient" itemprop="ingredients">3 cups flour</li>
</ul>
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<div class="ERSInstructions">
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Instructions</div>
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In the bowl of your stand mixer with fitted with the dough hook add sugar and water. Stir to dissolve sugar and sprinkle with yeast.</div>
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Add oil, salt and flour then turn on your mixer. Let it incorporate the ingredients and knead until your dough seems smooth.When you are satisfied, place in greased bowl flipping to cover both side.</div>
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Cover and let rise 1 hour.</div>
<div class="ERSInstructionsHeader ERSHeading">
Punch down and let it rise again... about 30 minutes.</div>
<div class="ERSInstructionsHeader ERSHeading">
Pull out and flatten out into a rectangle. Roll it up and tuck the ends under pinching gently. Place on greased baking sheet, cover and let rise 30-60 minutes.</div>
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At the end of that time, preheat oven to 375 degrees. Brush with egg was for harder crust.</div>
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Give it a couple quick swipes with a serrated knife.</div>
<div class="ERSInstructionsHeader ERSHeading">
Bake for 25 minutes.</div>
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Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-23645085149826126262016-03-13T19:59:00.000-07:002016-03-13T19:59:43.490-07:00Macaroni and Cheese I've tried so many scratch recipes for macaroni and cheese. I was raised on Kraft rather than the old fashioned baked stuff so I could never come around to really liking it.<br />
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We found a brewery around here that the hubster and I love to frequent when we get boy-less time (which is hardly ever, but still). They serve a macaroni and cheese with smoked gouda and ham. We liked it so much we were trying to go back just for that so I started trying to find a recipe to make it at home so we could all enjoy it. </div>
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This is where I ended up.<br />
I vary this recipe with different types of cheese and different add-ins. It's been a hit every time. Most often it's ham with smoked gouda but I add in steamed broccoli at the end. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9NCtXjtNvkoN95c0c0BrpJQkflUKCTotbXMFt1qTbYYkx5JJc6pz1lNa1ZBqxUsdkAhEuhSgFogLTI1z5P8QduysvPEXJO_s0Ctrusx788goX-onWT7ZRdZ7BFPMeM-lY0SQYUWfbmwV/s1600/IMG_8226fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9NCtXjtNvkoN95c0c0BrpJQkflUKCTotbXMFt1qTbYYkx5JJc6pz1lNa1ZBqxUsdkAhEuhSgFogLTI1z5P8QduysvPEXJO_s0Ctrusx788goX-onWT7ZRdZ7BFPMeM-lY0SQYUWfbmwV/s400/IMG_8226fixed.jpg" width="400" /></a></div>
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<br />1/4 cup unsalted butter <br />1/4 cup all-purpose flour <br />1 cup milk <br />2 cup heavy cream <br />2 cup shredded cheese (we have used cheddar and smoked gouda) <br />1/2 tsp kosher salt <br />1/2 tsp black pepper <br />1 tsp dry mustard <br />1lb, pasta <br /><br /> <br />Start cooking pasta according to package directions while you work on the sauce. When it's ready, drain and set aside. <br />In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted. <br />Add cooked pasta and whatever extra add-ins sound good at the moment.<ol style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #594b43; font-family: 'Source Sans Pro', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 16.64px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
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Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-38560596046097535182015-04-09T11:46:00.000-07:002015-04-09T11:47:06.187-07:00Vanilla Donut HolesWho doesn't like a sweet breakfast? We've made these quite a few times in the past. They came back around because we're on spring break from homeschooling this week! This mama has been sleeping in and feeling much more indulgent with our breakfasts. Yum!<br />
<br />
Donut<br />
1 1/3 cups all purpose flour<br />
1/3 cup sugar<br />
1 Tablespoon baking powder<br />
1/2 teaspoon salt<br />
1/2 cup milk<br />
1/2 cup sour cream<br />
1/4 cup oil<br />
1 egg<br />
1 teaspoon vanilla<br />
<br />
Glaze<br />
1 1/2 cups powdered sugar<br />
2 Tablespoons milk (more or less to desired consistency)<br />
<br />
Mix together all the dry ingredients then incorporate the wet until well blended. Put tablespoon size drops into your cake pop/ donut hole machine.<br />
While they're cooking, stire together glaze ingredients. Dip warm balls into the glaze and dry until crusted.<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hOQUpyOAFdMQpx2BNPqbiKW7t3_yywgatq2gl89v2YFNVd7J-LoO_90KiSW_ZAf7-LmD4Ok6e-jI195n-ItXlyA1Je28N4pgw4QG9-p2Tgtf10RBUoS0eR6GOXTb2gXIkjR6P454aXaQ/s1600/20150409_095941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hOQUpyOAFdMQpx2BNPqbiKW7t3_yywgatq2gl89v2YFNVd7J-LoO_90KiSW_ZAf7-LmD4Ok6e-jI195n-ItXlyA1Je28N4pgw4QG9-p2Tgtf10RBUoS0eR6GOXTb2gXIkjR6P454aXaQ/s640/20150409_095941.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTov8sNIi5oiTYUOLhUPkZ1-zKEOS-KFnvV9Qkqj-M2IaMhBPyPWZ2nLT-eN6QqspPmQ0pX33Q3wYlcu26ksT3_QGfOczLmCKBpTgPIuk3wncaQ17u3yJhyQtbmMacgLYLAP1di3TD-h1e/s1600/20150409_100241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTov8sNIi5oiTYUOLhUPkZ1-zKEOS-KFnvV9Qkqj-M2IaMhBPyPWZ2nLT-eN6QqspPmQ0pX33Q3wYlcu26ksT3_QGfOczLmCKBpTgPIuk3wncaQ17u3yJhyQtbmMacgLYLAP1di3TD-h1e/s640/20150409_100241.jpg"> </a> </div>Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-36214370446375615672015-04-08T08:16:00.002-07:002015-04-09T11:38:03.303-07:00Nutella CupcakesI teach cake decorating at our local craft store. It's a pretty fun little side job that gives me a reason to get me out of the house for a little bit each week. Part of the curriculum I teach requires me to make cupcakes one week and a cake the next week. Being generally opposed to settling for cake mixes and bored of the usual vanilla and chocolate options, I am often on the look out for new recipes to take to class with me. This week was no different. I got it into mind that I wanted to have Nutella cupcakes to take with me. Who doesn't like Nutella, right?<br />
After much searching I didn't find anything I was satisfied with so I revamped a recipe myself and got this! Oh my goodness! You have to try them! For class I covered them with the class buttercream but at home I just put a dollop of extra Nutella on top. Amazing! Try them! You'll love them.<br />
<br />
1 1/3 cup all purpose flour<br />
1/3 cup cocoa powder<br />
1 cup sugar<br />
1/4 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
3/4 cup canola oil<br />
1/2 cup nutella<br />
2 eggs<br />
1 teaspoon vanilla<br />
1/2 cup sour cream<br />
1/2 cup milk<br />
<br />
Preheat oven to 350 degrees. Mix all the dry ingredients together in a large bowl. Mix in the oil, Nutella, eggs and vanilla until completely incorporated. Should be nice and thick at this point. Slowly mix in the sour cream and milk until a uniform consistency. Pour into liner-filled cupcake pan. Bake for 20-25 minutes, using a toothpick test to check for done-ness. Top with whatever sounds great and enjoy!<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37kFWnDoWU5k46lLkFC4ViN7RLjWHii3mMf3yLNzq2OAVJuwHx2nQ3OIhTD4VW5-bJXDyJleECkWizgjBNBW7xEadS9jcCMav3EkBSEieWePcdDT8esdI85ocCWJ1o1VDaOCNJwt3QQae/s1600/20150408_132355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37kFWnDoWU5k46lLkFC4ViN7RLjWHii3mMf3yLNzq2OAVJuwHx2nQ3OIhTD4VW5-bJXDyJleECkWizgjBNBW7xEadS9jcCMav3EkBSEieWePcdDT8esdI85ocCWJ1o1VDaOCNJwt3QQae/s640/20150408_132355.jpg"> </a> </div>Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-68033477151751322382014-07-22T15:50:00.001-07:002014-07-22T15:50:52.695-07:00Upside-down Plum Cake<p dir="ltr">3/4 cup butter, softened (divided)<br>
3/4 cup light brown sugar<br>
1 tablespoon honey<br>
4 large plums, cut into segments<br>
1 1/2 cups flour<br>
2 teaspoons baking powder<br>
1/8 teaspoon cinnamon<br>
1/8 teaspoon nutmeg<br>
1/4 teaspoon salt<br>
3/4 cup white sugar<br>
2 eggs<br>
1/2 teaspoon vanilla extract<br>
1/4 teaspoon almond extract<br>
1/2 cup milk</p>
<p dir="ltr">Preheat oven to 350F. Grease a 9-in pan with 2-in sides.</p>
<p dir="ltr">In a skillet melt HALF the butter with honey and sugar over medium heat, stirring until smooth sauce forms. Pour sauce into prepared cake pan, arrange plum segments on top.</p>
<p dir="ltr">Mix flour, baking powder, <u>spices</u> and salt in a medium bowl, set aside. With a mixer, whip remaining butter and sugar until creamy. Add eggs and both extracts and whip until white and fluffy. Add 1/3 flour mixture, mix until just blended. Add 1/2 milk, then 1/3 flour, the rest of milk and flour, mixing until just combined.</p>
<p dir="ltr">Pour batter over plums, bake until golden, about 1 hr. Let cool in pan for about 15 min, run a knife around the edges and carefully invert onto serving platter. </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTwG29Qrma6b4oD_NVB-axnAETg17XEtUpJDPS4uaFkvdh7DB0usmeDRm5cZcGn2PiPc8w42onzy3Wg0OXbtSc1bJ8fSqEcVtfTbFcySuhyphenhyphenycCd4WtO_us7HIgMPVOy9Z8egudLz623FC/s1600/20140722_145031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTwG29Qrma6b4oD_NVB-axnAETg17XEtUpJDPS4uaFkvdh7DB0usmeDRm5cZcGn2PiPc8w42onzy3Wg0OXbtSc1bJ8fSqEcVtfTbFcySuhyphenhyphenycCd4WtO_us7HIgMPVOy9Z8egudLz623FC/s640/20140722_145031.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsB0ksTAYSqbuXmw4i0BsKqe6j_e7PN3Csh5sW222BXvPYM0dIdmgSLi9Eghu_Xwp_6ARV96u_1kDdAKGhLN4jm_98NKUwPrAApyMg6mqVGbagJc_kp7y9LlTZQayvuGjZswR1UP4xSnpX/s1600/20140722_145025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsB0ksTAYSqbuXmw4i0BsKqe6j_e7PN3Csh5sW222BXvPYM0dIdmgSLi9Eghu_Xwp_6ARV96u_1kDdAKGhLN4jm_98NKUwPrAApyMg6mqVGbagJc_kp7y9LlTZQayvuGjZswR1UP4xSnpX/s640/20140722_145025.jpg"> </a> </div>Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-66601924900480016362014-05-02T09:21:00.001-07:002014-05-02T09:21:09.472-07:00Coffee-Crusted Pork Chops with Bourbon Cream SauceGood friends bought us Weber's "Real Cooking" book several years ago. We have never been disappointed with a recipe we tried from it. This particular recipe is one of the best yet! As usual, I changed the recipe quite a bit while I was cooking it so this is my version.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdom8YICLzXYpDrTQ6HkXRWnRcz0318elWMycooTb_3zWJC-xnDhrNK07vDvZu_o663HMOkI8R890c6E4WjOQmPkc4UbZSR4OjcB5PWb2flDoYATFy8mjMKX1iWvDJ7RV1AST7xkWZBOsV/s1600/20140430_180344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdom8YICLzXYpDrTQ6HkXRWnRcz0318elWMycooTb_3zWJC-xnDhrNK07vDvZu_o663HMOkI8R890c6E4WjOQmPkc4UbZSR4OjcB5PWb2flDoYATFy8mjMKX1iWvDJ7RV1AST7xkWZBOsV/s1600/20140430_180344.jpg" height="320" width="180" /></a></div>
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Sauce:<br />
1T butter<br />
1t minced garlic<br />
1t onion powder<br />
1/4c bourbon (we used Jack Daniels)<br />
1c low-sodium beef stock<br />
6T heavy cream<br />
1/2t dried thyme<br />
Salt and pepper to taste<br />
<br />
Rub:<br />
1t dark-roasted coffee<br />
1/2t dried thyme<br />
1t kosher salt<br />
1/2t fresh ground pepper<br />
<br />
4 boneless pork loin chops about 1 inch thick<br />
Olive oil<br />
<br />
For the sauce:<br />
In a saucepan over medium heat melt the butter and cook garlic for just a minute. Add onion powder then remove from heat. Carefully add bourbon then return to the heat (it may flame up). Reduce heat to medium and add stock and cream. Simmer until reduced to about 1/3c stirring occasionally. Add remaining seasoning to desired taste and serve over the cooked pork chops. We found this was delicious with our steamed broccoli as well!<br />
<br />
For the chops:<br />
Make the rub in a small bowl, mixing together all the ingredients. Spray or brush both sides of pork chops with olive oil then rub seasoning into the pork chops and let them come to room temperature for about 20-30 minutes.<br />
Grill over direct medium heat until barely pink in the center of the meat, about 8-10 minutes, turning once. Rest for a few minutes then serve.Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-15600061240118973642014-04-15T15:59:00.001-07:002014-04-15T15:59:11.100-07:00Spent Grain Beer BreadSince recently my hubbie has gotten into making his own beer I've tried to find a few recipes of things I could make with the things leftover from it. One of the big ones is the "spent grain" or the grains that are leftover after they've been boiled. I have read that they are still quite nutritious and they give a unique flavor to this bread that I've made twice now. The bread tastes different depending on the type of grain you use so it's always new!<br />
<br />
3/4c warm water<br />
2T active dry yeast<br />
3/4c milk<br />
1/4c unsalted butter<br />
4 1/2T sugar<br />
1T salt<br />
1c apple juice<br />
1/4c honey<br />
1 1/2c spent grain<br />
1c wheat flour<br />
4-5c unbleached all purpose flour<br />
oil to coat bowl<br />
1 egg, lightly beaten<br />
<br />
Pour the warm water into the bowl of your electric mixer. Sprinkle the yeast on top and let set for a few minutes. Heat milk and butter until the butter melts, either in the microwave or on the stove. Add in sugar, salt, apple juice and honey. Add into the mixing bowl.<br />
Add the spent grain reserving 2T if you'd like to put some on top to decorate at the end. Add whole wheat flour and mix thoroughly. Add all-purpose flour a little at a time until no longer sticky. Knead for several minutes with the dough hook attachment. Oil the bowl and let rise for 30-60 minutes or until doubled in size.<br />
Form into 2 loaves and brush on the egg wash and rise again until doubled in size.<br />
Preheat oven to 325 degrees. Bake loaves for 45 minutes or until a toothpick test comes out clean.<br />
<br />Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-56581324028194788112013-08-27T12:42:00.000-07:002013-08-27T17:32:54.060-07:00Fresh Strawberry Pecan CookiesI took this batch of cookies to a mom's night out ages ago. Even recently I've had people ask for the recipe!<br /><br />1 1/2c white sugar<br />1c butter<br />1/2T baking soda<br />2 eggs<br />1 pint strawberries, pureed<br />
3c flour<br />1t salt<br />
3/4c pecans<br /><br />Preheat oven to 350 degrees. Lightly grease or line cookie sheets.<br />Cream together butter and sugar then mix in eggs and strawberry puree until just blended. Stir in the rest of the dry ingredients. Drop by rounded tablespoons onto baking sheets and back for 8-10 minutes.Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-33641569194926242572013-08-27T12:38:00.001-07:002013-08-27T12:38:56.697-07:00Snickerdoodle Cookies1c butter softened<br />1 1/2c white sugar<br />2 eggs<br />2t vanilla<br />2 3/4c flour<br />
2t cream of tartar<br />1t baking soda<br />
1/4t salt<br />2T white sugar<br />2t ground cinnamon<br />
<br />
Preheat oven to 400 degrees. Cream together butter, sugar, eggs and vanilla. Blend in flour, cream of tartar, soda and salt. In a separate ball mix together 2T sugar and cinnamon. Shape dough into balls and roll in cinnamon sugar mixture. Bake for 8 to 10 minutes on ungreased cookie sheets. Remove from sheets immediately.Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-14872086702002322102013-08-27T12:30:00.000-07:002013-08-27T12:31:06.619-07:00Roasted DuckWe made this for a holiday dinner several years ago and it turned out really well.<br />
<br />
2t salt<br />
2t paprika<br />
1t black pepper<br />
1 5lb whole duck<br />
1/2c melted butter<br />
<br />
Preheat oven to 375 degrees. Rub spices into skin and place in roasting pan.<br />
Roast duck for 1 hour. Spoon 1/4c melted butter over bird then cook for another 45 minutes. Spoon remaining 1/4c butter over the duck and cook for another 15 minutes until golden brown.Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-70478414760596714932013-08-26T16:43:00.001-07:002013-08-26T16:43:15.434-07:00Stuffed Shells<p dir=ltr>1 box pasta shells<br>
1 jar of your favorite pasta sauce<br>
1 container ricotta cheese<br>
1 pound ground beef<br>
1 medium grated zucchini<br>
1t minced garlic<br>
1c or so grated mozzarella</p>
<p dir=ltr>Boil shells according to package directions.Fry up ground beef. At the end add zucchini and garlic. Allow to cool. Preheat oven to 350 degrees. Add remaining ingredients (except for sauce and cheese.) Fill shells with a spoon and place in a greased pan. Pour sauce over shells and cover with mozzarella. Bake for 30 minutes until heated through and cheese is melted. </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzzufIiJ2WGlOpe0HeP5NuNjgKIsAtzF96E2lb3Ln6-3t6HCmywi7GYaqG0blfnL-Hm3RYp4I_GrniFQsqgaNt8DAj1XluIiwVNiiiMYfaG2v97pv92sukwslU3EO3LcYJPNY_BPPqeyu/s1600/20130826_193113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzzufIiJ2WGlOpe0HeP5NuNjgKIsAtzF96E2lb3Ln6-3t6HCmywi7GYaqG0blfnL-Hm3RYp4I_GrniFQsqgaNt8DAj1XluIiwVNiiiMYfaG2v97pv92sukwslU3EO3LcYJPNY_BPPqeyu/s640/20130826_193113.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHFgjR_GiWle9ifm18Xv00R9iu8kq8wSGscJfIQvzzNGm20_yglzHpDGi7IqWSBc4F4uliOGakdkAKzIMwuQ18YIeFnYgku2BrMinRRT3_YnbvnFoTAyLAUZyjajcdiEgixToR2Njbt2_/s1600/20130826_193050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHFgjR_GiWle9ifm18Xv00R9iu8kq8wSGscJfIQvzzNGm20_yglzHpDGi7IqWSBc4F4uliOGakdkAKzIMwuQ18YIeFnYgku2BrMinRRT3_YnbvnFoTAyLAUZyjajcdiEgixToR2Njbt2_/s640/20130826_193050.jpg"> </a> </div>Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-68409240497100512772013-08-26T13:48:00.001-07:002013-09-09T06:53:40.028-07:00Chocolate Chip CookiesThis is my new go-to recipe for chocolate chip cookies. This makes a big batch so I either halve the recipe or wrap half in saran wrap and foil then freeze it until we want more.<br /><br />4c flour<br />
1t baking powder<br />
1t baking soda<br />
1 1/2c butter, softened<br />
1 1/4c sugar<br />
1 1/4c brown sugar<br />2 large eggs<br />1T vanilla extract<br />2 1/2c chocolate chips (I sometimes mix and match, other times just use one kind)<br />1c chopped nuts (optional. We don't use this... sometimes I just add more chocolate instead ;))<br /><br />Preheat oven to 375 degrees.<br />Combine dry ingredients in a seperate bowl. In your mixer bowl beat butter until fluffy. Add sugars and rest of wet ingredients.<br />
Gradually add the dry mixture. Mix in chocolate and nuts. Drop onto ungreased cookie sheets and bake for 8-10 minutes (or more if you made jumbo cookies. Sometimes the mood hits, you know?)<br />
Cool on sheets for 2 minutes then remove to wire racks to finish cooling.<br /><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHCuqNqxJoLc58VR2Hvo_byF9dOEAr6l0-ISGa38Ky1cloTjvhUP-sT9fux1AHXvLr4EBezStM5ATDRBl2MjzUPDQpvveORkcko0974l4CD9kSy9JH5N5q9Z0TojK7mdMn4dBRrvr7FPg/s1600/20130907_130712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHCuqNqxJoLc58VR2Hvo_byF9dOEAr6l0-ISGa38Ky1cloTjvhUP-sT9fux1AHXvLr4EBezStM5ATDRBl2MjzUPDQpvveORkcko0974l4CD9kSy9JH5N5q9Z0TojK7mdMn4dBRrvr7FPg/s640/20130907_130712.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-6kizdqiZGKH8Sh2cLbgRpL5ljJIzl6lgH-3cSKHTpJbeFVXPoHlrweRD7y4jz-JkIYXmOTTNMBaeggLBTAzRDWq-yOcLnh7rVuLBlvf5aJ4-od5xFn8xepp8FDFOtyOypAH9kL_DK5X/s1600/20130908_163332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-6kizdqiZGKH8Sh2cLbgRpL5ljJIzl6lgH-3cSKHTpJbeFVXPoHlrweRD7y4jz-JkIYXmOTTNMBaeggLBTAzRDWq-yOcLnh7rVuLBlvf5aJ4-od5xFn8xepp8FDFOtyOypAH9kL_DK5X/s640/20130908_163332.jpg"> </a> </div>Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-71807127450701842132013-08-26T13:23:00.001-07:002013-08-26T13:28:41.851-07:00My Favorite Chocolate CakeThe original copy of this recipe is a "mocha" cake but you can't really taste the mocha. It's just a delicious chocolate cake. The best I've ever had.<br />
<br />
2c flour<br />
2c white sugar<br />
2/3c cocoa powder<br />
2t baking soda<br />
1t baking powder<br />
1/2t salt<br />
1T instant coffee powder<br />
1/2c oil<br />
2 eggs<br />
1c buttermilk<br />
1c hot water<br />
<br />
Preheat oven to 350 degrees. Into a large bowl mix all the dry ingredients. Incorporate the wet ingredients (minus the last) one at a time until a thick batter has been made. Pour hot water over the thick batter and stir until uniform.<br />
Pour into 2 greased and floured 9 inch cake pans. Bake for 30-35 minutes.<br />
I use chocolate buttercream on this cake and it's decadent and delicious!Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-85529824617304148652013-08-26T13:18:00.000-07:002013-08-26T13:25:36.076-07:00Buttermilk Pie CrustThis is a nice and easy pie crust, though not as pretty as a traditional recipe.<br />
<br />
2 sticks cold unsalted butter<br />
2 1/2c flour<br />
1T sugar<br />
1t salt<br />
1/2c buttermilk<br />
Cut the butter into the dry ingredients then mix in buttermilk. Divide into to even balls. Press into your pie plate and chill until ready to use.Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-45901854518343831002013-08-26T13:15:00.000-07:002013-08-27T17:32:21.820-07:00Chicken Fingers with Honey MustardA random recipe I found on a card years ago that is definitely a family favorite!<br />
<br />
For honey mustard:<br />
1/2c honey<br />
1/4c dijon mustard<br />
Mix together. Set aside to dip in later.<br />
<br />
For chicken:<br />
4 skinless, boneless chicken breasts<br />
1c flour<br />
1/2t salt<br />
1/4t pepper<br />
3/4c milk<br />
1c oil for frying<br />
Cut chicken into 1/2 inch by 2 inch strips.<br />
Mix flour, salt and pepper in a shallow dish. Dip chicken into milk then foll in flour mixture to coat well. Place chicken on waxed paper.<br />
Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350 degrees.<br />
Divide chicken into batches and place in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgg4UAt5X3f8BGT36YYGEmcjSyjlMfrnrM1q0MTBUyc9lEKoqSCaeNXm7UoHkO7NAF95PK4zps6z5U2tQWGgVvgE6omjiiYG3dZQKCqW4LdbIGupliJfmo9LeWufSzrnhMl7n4G-M13Bv_/s1600/20130827_202623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgg4UAt5X3f8BGT36YYGEmcjSyjlMfrnrM1q0MTBUyc9lEKoqSCaeNXm7UoHkO7NAF95PK4zps6z5U2tQWGgVvgE6omjiiYG3dZQKCqW4LdbIGupliJfmo9LeWufSzrnhMl7n4G-M13Bv_/s640/20130827_202623.jpg"> </a> </div>Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-87996755133135911092013-08-26T13:10:00.001-07:002013-08-26T13:25:12.070-07:00David's Grandma's Pecan PieI have to attribute this recipe to Patty Vail. Back when I first started collecting recipes this one was given to me as a Grandma's Pecan Pie recipe. It's delicious and always the recipe I use!<br />
<br />
For the pie crusts: (makes 2. Halve if you only want the one)<br />
2 1/2c flour<br />
1c crisco (I use butter)<br />
1t salt<br />
1/2c water<br />
Mix flour, shortening and salt. Add water.<br />
<br />
For filling:<br />
3 eggs<br />
2/3c sugar<br />
1/2t salt<br />
1/3c butter (melted)<br />
1c dark corn syrup<br />
Beat above together with rotary beater.<br />
Add 1c pecan halves.<br />
Pour into pie crust. Bake at 375 degrees for 40 to 50 minutes or until set and pastry is nicely browned. Cool and serve with a dollup of whipped cream.Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-88273488728442619722013-08-26T13:04:00.002-07:002013-08-26T13:25:00.905-07:00Chocolate Peanut Butter PieI'm not a huge fan of "recipes" that involve a mix in the ingredients, preferring to make as much from scratch as I'm able but this one will be an exception for now. I've only made this pie once but I should make it more often. It was a huge hit!<br />
<br />
1 1/2 c milk<br />
1 package instant vanilla pudding mix<br />
1/2c peanut butter<br />
1 graham cracker crust<br />
<br />
Chocolate layer:<br />
1 1/2c milk<br />
1 package instant chocolate pudding mix<br />
1c whipped topping<br />
<br />
Add vanilla mix into the first amount of milk. Beat for a minute or two then add peanut butter. Beat for another 30 seconds or so then pour into crust.<br />
Beat chocolate mix into the second amount of milk for 2 minutes. Carefully spread over peanut butter layer and chill for at least 2 hours.<br />
Top with whipped topping and garnish as desired.Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-57800305664118698622013-08-26T12:55:00.000-07:002013-08-31T09:12:06.240-07:00Homemade Taco SeasoningA little while back I was made aware of just how much filler was in the taco seasoning mix we use on a regular basis. I don't think I even finished the can of it that was in our cupboard! This is the new recipe I use. It's super easy and tastes so much better than the can or packet variety!<br />
<br />
2T chili powder<br />
1/2t salt<br />
2t cumin<br />
1/2t garlic powder<br />
1/2t onion powder<br />
2t oregano<br />
<br />
Add to cooked ground meat with a little water and cook until water evaporates.<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIAM4FmpNzQUFIRkPUdCeYHwhNimy4q9Jsl3cnk_M8_0ku4cFHMuem6RcKdxSbdOm_y3Xb0U3ynBKrRBNCLKeZRbyH-aV_tHT7WmpeBgVKBrjxHgFmamMvQ9ht_lfGpUV9x8tiJ7bTMB0/s1600/20130829_190053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIAM4FmpNzQUFIRkPUdCeYHwhNimy4q9Jsl3cnk_M8_0ku4cFHMuem6RcKdxSbdOm_y3Xb0U3ynBKrRBNCLKeZRbyH-aV_tHT7WmpeBgVKBrjxHgFmamMvQ9ht_lfGpUV9x8tiJ7bTMB0/s640/20130829_190053.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2ZxWtRIPGq3gZ9bDSRK6fl_3qMwPTbAA2Gb_VWLvIBA02UHZbK-HMs1cllPGT9Nca7UMPMVIyphHyWdMHHioAqWHGpWkC2WHWb_ZIyKT0KJ_32pvxNzShjj54Q5hnKH5yGPGQetUa0dy/s1600/20130829_190113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2ZxWtRIPGq3gZ9bDSRK6fl_3qMwPTbAA2Gb_VWLvIBA02UHZbK-HMs1cllPGT9Nca7UMPMVIyphHyWdMHHioAqWHGpWkC2WHWb_ZIyKT0KJ_32pvxNzShjj54Q5hnKH5yGPGQetUa0dy/s640/20130829_190113.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzzVebLhmb3fDB_9Pq55KjWn2vt-tzrLGAK2qDTLMsrchKwaS8qZboZpgC_Q1OlRUAs8vc9iLYwldxxe-a4f6u294SVbRWejdF2mhadPlfQ7XCogS7H7HnlDJG8hC95K0ejoEapqZW3I6/s1600/20130829_190430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzzVebLhmb3fDB_9Pq55KjWn2vt-tzrLGAK2qDTLMsrchKwaS8qZboZpgC_Q1OlRUAs8vc9iLYwldxxe-a4f6u294SVbRWejdF2mhadPlfQ7XCogS7H7HnlDJG8hC95K0ejoEapqZW3I6/s640/20130829_190430.jpg"> </a> </div>Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-52976058410511430022013-08-26T12:52:00.000-07:002013-08-26T13:24:36.026-07:00Pizza DoughThis is the pizza dough we use when we make our pizza from home. With 3 boys at home we make pizza a lot! I actually have this recipe on a post it on the inside of my cabinet because I use it so often.<br />
<br />
1t sugar<br />
1 1/2c warm water<br />
2 1/2 t yeast<br />
2T olive oil<br />
2t salt<br />
3 1/2-4c flour<br />
<br />
Mix sugar into warm water and add in yeast. Let it sit until foamy then add in olive oil, salt and slowly add in the flour. I use my kitchenaid with the dough hook, though you can do this by hand. Knead until it's a smooth dough.<br />
Let rise in a warm spot for 1 hour.<br />
Divide into 2 pieces. Shape your pizzas and let rest for 10 minutes. Preheat the oven to 450 degrees. Top with whatever you would like. I use a homemade red pizza sauce, bbq sauce or ranch mixed with some chopped garlic.<br />
Bake for 15 minutes or so. Keep an eye on it and make sure it's solid all the way through the bottom.<br />
We also use this recipe for pizza on the grill which has an even better flavor!Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-84974306626355167122013-08-26T12:46:00.000-07:002013-08-26T13:24:17.364-07:00Oatmeal Banana Bread<div class="ingredients" style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Verdana, Arial, sans-serif; font-size: 11px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
An alternative banana bread that I really enjoyed. A bit heartier than our usual variety.<br />
<br />
1/2 cup butter<br />
3/4 cup white sugar<br />
2 eggs<br />
1 cup mashed bananas<br />
1 teaspoon vanilla extract<br />
1 1/2 cups all-purpose flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/2 cup quick cooking oats<br />
1/2 cup chopped walnuts<br />
<br />
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.<br />
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.<br />
In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.<br />
Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.<br />
<ul style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
</ul>
</div>
Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-71882709355341796852013-08-26T12:45:00.002-07:002013-08-26T12:45:33.533-07:00Perfect Oven Roast<div class="ingredients" style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
<ul style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">I've tried many kinds of pot roasts in the slow cooker and the oven and this one was the most delicious one I've ever made! I used a 3 pound roast so I did a little math to adjust the times appropriately.</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><br />
</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 (5 pound) standing beef rib roast (I used a regular roast and it turned out great!)</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 teaspoons salt</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 teaspoon ground black pepper</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 teaspoon garlic powder<br />
<br />
Allow roast to stand at room temperature for at least 1 hour.<br />
Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.<br />
Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.</li>
</ul>
</div>
Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-9138204370865146312013-08-26T12:45:00.001-07:002013-08-26T12:45:13.111-07:00Chewy Nutella Cookies<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">½ cup unsalted butter, at room temperature</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">½ cup granulated sugar</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">½ cup firmly packed light brown sugar</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">½ cup Nutella</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">1 egg</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">1 tsp. vanilla</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">1 ½ cups flour</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">1 tsp. baking soda</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">¼ tsp. salt</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">1/3 cup mini chocolate chips</span><br />
<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Preheat oven to 350F.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Cream butter with both sugars until light and fluffy. Stir in the egg, vanilla, and Nutella.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Add the flour, baking soda, and salt into the wet mixture until just combined. Fold in the chocolate chips. </span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Drop the dough by tablespoons onto baking sheet and bake for 6-7 minutes.</span>Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-31355935104456724452013-08-26T12:45:00.000-07:002013-08-26T12:45:00.586-07:00Go-to PancakesI had thought I found the perfect pancake recipe a while back. It was good the first few times I made it but for some reason, after a while, every time I made them they were too thick and hard to eat without a gallon of syrup. So I went looking for a new recipe. I've now made this one a few dozen times (we have pancakes almost every Saturday morning). I can vouch for it's consistent perfection.<br />
<br />
1 1/2 c milk<br />
1/4c vinegar<br />
2c flour<br />
1/4c sugar<br />
2t baking powder<br />
1t baking soda<br />
1t salt<br />
2 eggs<br />
1/4c butter<br />1t vanilla<br />
<br />
Mix milk and vinegar in a measuring cup. Set aside to let "curdle."<br />In a larger mixing bowl stir together dry ingredients.<br />
Stir in milk mixture and other wet ingredients.<br />
Pour onto greased griddle for desired size. Flip over once they start looking cooked on the bottom size.<br />If you're making a large batch put on a cookie sheet in the oven at the lowest setting your oven has.Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0tag:blogger.com,1999:blog-1182832744127191974.post-43066206688181039282013-08-07T10:41:00.000-07:002013-08-07T10:41:09.657-07:00Shepherd's Pie<br />
<div style="background-color: #eeeeee; border: 0px; color: #444444; font-family: Helvetica-Neue, Helvetica, Arial, sans-serif; font-size: 0.95em; line-height: 23px; outline: 0px; padding: 0px 0px 20px; text-align: left; vertical-align: baseline;">
<u style="background-color: transparent; border: 0px; font-size: 0.95em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">For the meat mixture:</u></div>
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<span style="font-size: 0.95em;">1 1/2 lbs lamb or beef (cubed or ground is fine)</span><br />
<span style="font-size: 0.95em;">1 container mushrooms</span><span style="font-size: 15px;"><br /></span><span style="font-size: 0.95em;">1 large sweet onion, diced</span></div>
<div style="background-color: #eeeeee; border: 0px; color: #444444; font-family: Helvetica-Neue, Helvetica, Arial, sans-serif; font-size: 0.95em; line-height: 23px; outline: 0px; padding: 0px 0px 20px; text-align: left; vertical-align: baseline;">
3 large carrots, peeled and diced<br />
4 cloves garlic, minced<br />
3 tbsp butter<br />
5 tbsp flour<br />
1 cup Guinness stout<br />
1 cup red wine<br />
1 cup beef broth<br />
1 tbsp Worcestershire sauce<br />
2 tsp dried basil<br />
2 tsp dried oregano<br />
2 tsp dried sage<br />
1 cup frozen peas, defrosted<br />
salt and pepper</div>
<div style="background-color: #eeeeee; border: 0px; color: #444444; font-family: Helvetica-Neue, Helvetica, Arial, sans-serif; font-size: 0.95em; line-height: 23px; outline: 0px; padding: 0px 0px 20px; text-align: left; vertical-align: baseline;">
<u style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">For the potatoes:</u>2 lbs russet potatoes, peeled and cut into equal sized pieces<br />
4 tbsp butter<br />
1 1/2 cups grated white cheddar cheese<br />
1/4 cup milk<br />
1/4 cup fresh parsley, chopped<br />
1/3 cup chives, chopped<br />
salt and pepper</div>
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Preheat oven to 350. </div>
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Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are fork-tender, about 15 minutes. Drain well and return to pot to remove any excess moisture.</div>
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Meanwhile, brown beef or lamb in a large dutch oven over medium heat. Drain off any excess fat. Add onions, carrots and garlic, and sauté until softened. Add butter, stir until melted. Sprinkle flour over meat and veggies, stirring to coat. Cook 1 minute. Deglaze pan with Guinness, red wine, and beef broth. Bring to a simmer, then reduce heat to medium low. Add Worcestershire sauce and spices, simmer about 15 minutes, or until carrots are tender. Add peas, and season mixture to taste with salt and pepper. Simmer until mixture has thickened.</div>
<div style="background-color: #eeeeee; border: 0px; color: #444444; font-family: Helvetica-Neue, Helvetica, Arial, sans-serif; font-size: 0.95em; line-height: 23px; outline: 0px; padding: 0px 0px 20px; text-align: left; vertical-align: baseline;">
Once potatoes are drained, stir in butter and milk and mash until consistency is smooth (add a little more milk if necessary). Stir in cheese, parsley and chives. Season with salt and pepper. </div>
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Pour thickened meat mixture into greased casserole dish (I used an oval one, smaller than a 9×13). Spoon potatoes gently over the top of the meat mixture, making irregular peaks with the back of your spoon. Bake at 350 for 20-30 minutes, or until potatoes are golden brown and edges are bubbly.</div>
Nicolehttp://www.blogger.com/profile/15127646387899160889noreply@blogger.com0