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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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6/29/2009

My silly girl

So for the last few days, Miss V keeps looking for a package by the front door. Today I asked her what she was looking for, and she said my onion goggles.

OMG I about busted out laughing. Then she started to tear up and said that they must have got lost in the mail.


Ok months ago she asked for onion goggles and a Rachel Ray kids chef knife and glove. I told her to pick one and I will put it on her wish list at Amazon. I totally forgot about it and never did order them.


So I just ordered them and put her name as the person to ship to. I can't wait to find out when they ship and I am not telling her. She will be so surprised!!


BTW she first saw them I think on a Paul Deen show but didn't want pink, she wanted black and green. OMG I really can't wait for them to come.

Red's Ultimate M&M's Cookies

Got this recipe from the back of a bag of M&M's Mini Baking Bits.

2 sticks unsalted butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 bag of M&M's mini baking bits
3/4 cup chopped nuts (optional)

Preheat oven to 350.

In a bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.

In a medium bowl, combine flour, baking soda and salt; blend into creamed mixture. Stir in M&M's baking bits and nuts.

Drop by heaping tablespoons and about 2 inches apart onto an ungreased cookie sheet. Bake 10-13 minutes or until edges are lightly browned and centers are still soft.

Do not overbake!

Cool one minute on the cookie sheet; cool completely on wire racks. Store in tightly covered container.

Chocolate Peanut Butter Ice cream

3/4 cup whole milk
1/2 cup sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
1 large egg, beaten
6 tablespoons chocolate peanut butter
1 1/2 cups light cream
1/2 cup heavy cream
1 teaspoon pure vanilla extract


In a heavy saucepan, over medium heat, whisk together the first four ingredients, and cook, stirring constantly, until thickened. Turn off heat.

Using a a tablespoon, add about 2 tablespoons of the milk mixture into beaten egg, whisking egg mixture constantly as the hot liquid is added to prevent the egg from scrambling.

Whisking milk mixture constantly, pour egg mixture back into the pot in a very slow, thin stream. When egg is completely whisked in, turn heat back on, to medium and cook for a few minutes.

Place the chocolate peanut butter in the milk/egg mixture. Mix well, and let cool for a few minutes.

Whisk in the creams and vanilla until well blended.

Place mixture into a clean bowl, cover and refrigerate for at least 3 hours. When mixture is completely cooled churn in your ice cream maker according to their directions.

After that, I like to put into the snack size Gladware containers to hard freeze.

6/28/2009

Blueberry Ice Cream

Makes 1 3/4 quart

4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half and half


In a large saucepan, combine the blueberries, sugar and water; bring to a boil.

Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.

Strain mixture and discard seeds and skins.

Stir in half and half.

Cover and refrigerate overnight.

Fill ice cream freezer two thirds full and freeze according to the manufacture's directions.

Refrigerate remaining mixture until ready to freeze.

Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

The base tasted very sweet. I think if when I make it again, I will cut some of the sugar.

Snickerdoodle Ice Cream

Makes 1 quart

1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
2 cups heavy cream
1 1/2 cups half and half
1 1/2 teaspoons pure vanilla extract

In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.

Chill for an hour in the refrigerator.

Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's directions.

6/26/2009

Italian night!

Wow, I am actually not working today. That means I have time and ambition to make dinner tonight. I took out ground beef from the freezer yesterday and today Victoria asked if I could make meatballs. Sure! Here is the recipe I posted earlier about homemade meatballs. For my sauce I put in two small cans of diced tomatoes, two jars of Newman's Own Marinara sauce and half a jar of Newman's Own Italian Sausage sauce.

The house is smelling very good.

I think I will break out the bread machine too and later I will make some "italian butter" (aka olive oil and herbs).

6/17/2009

Tamale Pot Pie

Another great recipe from the Betty Crocker Website.

1 lb lean (at least 80%) ground beef
1 box (9 oz) Green Giant® Niblets® frozen corn, thawed, drained
1 can (14.5 oz) diced tomatoes, undrained
1 can (2 1/4 oz) sliced ripe olives, drained (I omitted these)
2 tablespoons Original Bisquick® mix
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1 cup Original Bisquick® mix
1/2 cup cornmeal
1/2 cup milk
1 egg

Heat oven to 400°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.

In medium bowl, stir remaining ingredients until blended. Pour beef mixture into ungreased 9-inch square pan. Spread cornmeal mixture over beef mixture.

Bake uncovered about 25 minutes or until crust is light brown.

6/15/2009

Impossibly Easy Cheeseburger Pie

I just love the recipes on BettyCrocker.com! I have tried many recipes and they are always good. Today I just wanted to make something quick and easy.

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.

In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

6/14/2009

Bread Machine Dinner Rolls with pictures

I had to make those yummy Dinner Rolls again. This time I snapped a few pictures.

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Now doesn't that look very yummy????

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Vanilla Ice Cream (with chocolate chips)

3 eggs
2/3 cups sugar
1 3/4 cups milk
1 3/4 cup cream
1 1/2 tsp vanilla extract

In a sauce pan stir eggs, sugar and milk. Cook on low heat. Stir/whisk constantly for 10-15 minutes until mixture starts to thicken. Pour into big glass measuring cup (4 cup works fine) and allow to cool, then place into fridge for a few hours. When ready to churn pour mixture through a fine mesh strainer into a clean bowl. Stir in the cream and vanilla. Pour into your ice cream maker and churn for 20-30 minutes. If you want to mix in mini chocolate chips, you can do that at the 25 minute mark.

When done, I like to use a 1/3 cup measuring cup and put into the snack size gladware containers for the hard freeze in the freezer. That way it make a great serving size. I dip the gladware into hot water for a second or two and the ice cream pops right out. If you try and eat it out of the gladware, they crack.

6/10/2009

Waffles

Victoria wanted homemade waffles this morning. This is my favorite recipe.

2 large eggs
1 cup whole wheat flour
1 cup all purpose flour
1 3/4 cup milk
1/2 cup vegetable oil
1 tbs brown sugar
4 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp fresh ground nutmeg

Heat waffle iron.

Beat eggs in a large bowl until fluffy. Beat in remaining ingredients just until smooth.

Pour 2/3 cup batter onto the center of the hot waffle iron. Close lid of the waffle iron.

Bake for about 5 minutes or until steaming stops. Carefully remove waffle and serve immediately.

6/08/2009

Mocha, not the drink

Mocha, not the drink. Since the Lime Rickey was a big hit with me the next wall was the barstool wall. Victoria has been doing her homework there and there are little toe prints all of the yucky flat paint.

Off to Home Depot we go and I picked out Sherwin Williams Mocha and they matched it perfectly. I cannot believe how the baseboard now pops.

Before:
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After:

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Chocolate Strawberry Shortcakes

I recently picked up the Food Network new magazine and spotted this recipe.

1 cup all-purpose flour, plus more for dusting
1/3 cup granulated sugar
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
3 ounces milk chocolate, roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
Raw or turbinado sugar, for sprinkling

For the toppings:
1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
1/4 cup granulated sugar
1 cup heavy cream

Directions
Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.

Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.

Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.

Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.

I did not have an easy time with the shortcake dough, it was extremely sticky. I ended up sectioning the dough into 6 then roll each into a ball then pat out.

Chocolate Ice Cream

2 ounces unsweetened chocolate
1/3 cup unsweetened cocoa powder
1 1/2 cups milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract

Melt the chocolate in the top of a double boiler over hot but not boiling water.

Gradually whisk in the cocoa and heat, stirring constantly, until smooth.

The chocolate may seize or clump- the milk will fix this when it's added.

Whisk in the milk, a little at a time and heat until completely blended.

Whisk the eggs in a mixing bowl until light a fluffy, 1-2 minutes.

Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

Add the cream and vanilla, whisk to blend.

Pour the chocolate mixture into the cream mixture and blend.

Pour into sauce pan and cook until the mixture coats the back of a spoon, then pour through a fine mesh strainer. Pour into a clean container.

Cover and refrigerate until cold, about 1 to 3 hours.

Transfer the mixture to you ice cream maker and freeze according to the manufacturer's directions.

6/06/2009

Lime Rickey, not the drink

Lime Rickey, not the drink. I decided that I need color in this house. I wanted to start in the kitchen, mainly behind the stove. I hate trying to scrub flat paint. So I picked out the color Lime Rickey from the Sherwin Williams paint swatch book. We went to Home Depot and they matched the color and I got it in eggshell.

What do you think? I cannot believe how that little bit of color makes a huge difference.

Before:

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After:

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6/04/2009

Bread Machine Dinner Rolls

Bread Machine Dinner Rolls

1 cup water
2 tablespoons butter or margarine, softened
1 egg
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine or active dry yeast

Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease large cookie sheet with cooking spray. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.

Turkey Thighs in a Spicy Cranberry Sauce

Turkey Thighs in a Spicy Cranberry Sauce

1 16 oz can of jellied cranberry sauce
1/2 cup bottled Chili Sauce
1 tbs vinegar
1/4 tsp pumpkin pie spice
2 1/2 - 3 pounds turkey thighs (2 or 3 thighs) skinned. I am subbing chicken thighs since my local grocery store had them on sale last week and I bought a few packages of them.

In a crock pot stir together cranberry sauce, chili sauce, vinegar and pumpkin pie spice. Place thighs, meaty side down on the sauce mixture.

Cover and cook on low for 8 to 9 hours. Or high for 4 to 5 hours.

Transfer turkey to a serving dish. Skim off fat sauce and serve with the turkey.

6/03/2009

Cinnamon Rolls

Cinnamon Rolls

3/8 cup whole milk, warmed for about 20 seconds in the microwave
3/8 cup warm water (110 degrees F.)
4 tablespoons butter, room temperature
1 egg, room temperature
1 teaspoon salt
1/3 cup sugar
3 cups bread flour
3 tablespoons vital gluten (optional)
3 teaspoons instant active dry yeast

Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Check on the dough. It should form a nice ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and bumpy looking. Add warm water (a tablespoon at a time).

When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.

Roll the dough into approximately an 9x18-inch rectangle.

FILLING RECIPE: 1 tablespoon butter, melted or softened

2 tablespoons granulated sugar
2 tablespoons firmly-packed brown sugar
1 tablespoon ground cinnamon

Grease a 9x13x2-inch baking pan.

Brush the melted or softened butter on the dough. In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and raisins; sprinkle over the dough.

Starting with long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1 1/2-inch section. With a bench scraper, cut the dough. Place cut side up on prepared pan, flattening them a little bit.

Preheat oven to 350 degrees F.

Cover and let rise in a warm place for 30 to 45 minutes or until doubled in size.

Bake 25 to 30 minutes or until golden brown. Remove from oven and cool on a wire rack for 10 minutes. Spread frosting over the cinnamon rolls while still warm. Serve warm.

FROSTING RECIPE:

2 cups powdered sugar
1 teaspoon pure vanilla extract
4 tablespoons hot water

In a medium bowl, combine powdered sugar and vanilla extract. Add hot water gradually, stirring just enough to give it a thick spreading consistency.

Yields 12 cinnamon rolls.


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