This is what I am making for dinner tonight.
1/2 cup swiss cheese (shredded)
1 (9 inch) pie shells
1 1/2 cups chopped ham
1 cup cooked broccoli (chopped)
4 eggs
3/4 cup milk
2 teaspoons flour
1/4 teaspoon white pepper
1 dash nutmeg
2 tablespoons parmesan cheese (grated)
Preheat oven to 350
Sprinkle Swiss cheese in pie crust.
Top with ham and broccoli.
In a mixing bowl, beat together eggs, milk, flour, white pepper and nutmeg; pour into pie crust.
Sprinkle with Parmesan cheese.
Bake 40-50 minutes or until a knife inserted near center comes out clean.
Let stand 10 minutes before serving.
10/19/2009
10/16/2009
Rose' Sangria
I have made this in the past, but not since I started my Foodie Blog. I found the recipe in my Bobby Flay's Boy Gets Grill cookbook. This book is awesome!!
I will be making this for our Adult Halloween Party next Saturday. The original recipe serves 4 to 6, but I will be doubling in a couple times over.
1 bottle (750 ml) dry rose' (750 ml is equal to 4 cups just in case you need to double it is easier to figure it out in cups)
1 cup orange juice, preferably fresh
1/2 cup brandy
1/2 cup triple sec
1/4 cup simple syrup or more to taste
3 cups sliced oranges, lemons, limes, apples, blackberries or blueberries
Ice optional
Combine the wine, orange juice, brandy, triple sec, and simple syrup in a large pitcher. Taste for sweetness, adding more simple syrup if needed. Add half of the fruit and refrigerate for at least 8 hours and up to 24 hours.
When ready to serve, strain out the fruit that's been sitting in the pitcher and discard. Stir in the remaining fruit and serve the sangria straight up or over ice. I prefer it over ice.
I will be making this for our Adult Halloween Party next Saturday. The original recipe serves 4 to 6, but I will be doubling in a couple times over.
1 bottle (750 ml) dry rose' (750 ml is equal to 4 cups just in case you need to double it is easier to figure it out in cups)
1 cup orange juice, preferably fresh
1/2 cup brandy
1/2 cup triple sec
1/4 cup simple syrup or more to taste
3 cups sliced oranges, lemons, limes, apples, blackberries or blueberries
Ice optional
Combine the wine, orange juice, brandy, triple sec, and simple syrup in a large pitcher. Taste for sweetness, adding more simple syrup if needed. Add half of the fruit and refrigerate for at least 8 hours and up to 24 hours.
When ready to serve, strain out the fruit that's been sitting in the pitcher and discard. Stir in the remaining fruit and serve the sangria straight up or over ice. I prefer it over ice.
10/15/2009
Quick Ghost Cookies
We made these this evening in my Tricks & Treats Workshop.
1 pound white candy coating, coarsely chopped
1 package (1 pound) Nutter Butter peanut butter cookies
Mini chocolate chips
In a microwave-safe bowl, melt candy coating, stirring occasionally. Dip cookies into coating, covering completely. Place on waxed paper.
Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container.
Yield: about 3 dozen.
My notes: we only dipped one side to keep the mess to a minimum.
1 pound white candy coating, coarsely chopped
1 package (1 pound) Nutter Butter peanut butter cookies
Mini chocolate chips
In a microwave-safe bowl, melt candy coating, stirring occasionally. Dip cookies into coating, covering completely. Place on waxed paper.
Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container.
Yield: about 3 dozen.
My notes: we only dipped one side to keep the mess to a minimum.
Magic Potion Jars
Magic Potion Jars These magic potion jars are an easy craft project that everyone can enjoy. It is a fun Halloween craft or perfect for celebrating a wizard theme. Materials Needed:Jars with Lids – any sizes and shapes Scrap Fabric or Felt Twine Halloween Scrapbook Paper and stickers
Avery Label (3x4 inch)
Instructions: Wrap your jar with a strip of scrapbook paper. On the label write your magic ingredients; witches warts, eye of newt, dragon's breath etc... Decorate the paper with the stickers.
Cut a piece of fabric or felt about 1-inch larger around than the lid. Place the fabric on the lid, holding it down around the edges, and tie it in place with a piece of twine.
These jars can be left empty and used for decorating purposes or they can be filled with candy or other treats and given as gifts.
Avery Label (3x4 inch)
Instructions: Wrap your jar with a strip of scrapbook paper. On the label write your magic ingredients; witches warts, eye of newt, dragon's breath etc... Decorate the paper with the stickers.
Cut a piece of fabric or felt about 1-inch larger around than the lid. Place the fabric on the lid, holding it down around the edges, and tie it in place with a piece of twine.
These jars can be left empty and used for decorating purposes or they can be filled with candy or other treats and given as gifts.
10/14/2009
Challah
I have been spying this recipe on Recipezaar for months. I am attempting to make it this morning. I am not a good bread maker, so this looks good because the kneading is done in the bread machine.
7/8 cup water (searched online and 7/8th of a cup is 7 fluid ounces)
1/2 teaspoon salt
1/4 cup honey
2 eggs
1/4 cup butter, melted
4 cups all-purpose flour
2 teaspoons active dry yeast
milk, for brushing on the top (optional)
sesame seed (optional)
Place ingredients into the bread machine in that order or in the order specified by your bread machine.
Set the machine to DOUGH cycle, and start.
Remove dough from machine after FIRST rise.
Divide dough into three equal pieces.
Braid the dough, starting from the middle and tucking the ends under.
Place in a 9x5 inch greased loaf pan.
Brush it with some milk, and add some sesame seeds. (OPTIONAL).
Allow to rise till doubled in size (about an hour).
Bake at 350F for 35-45 minutes.
Bread is done when crust is golden brown, and hollow.
7/8 cup water (searched online and 7/8th of a cup is 7 fluid ounces)
1/2 teaspoon salt
1/4 cup honey
2 eggs
1/4 cup butter, melted
4 cups all-purpose flour
2 teaspoons active dry yeast
milk, for brushing on the top (optional)
sesame seed (optional)
Place ingredients into the bread machine in that order or in the order specified by your bread machine.
Set the machine to DOUGH cycle, and start.
Remove dough from machine after FIRST rise.
Divide dough into three equal pieces.
Braid the dough, starting from the middle and tucking the ends under.
Place in a 9x5 inch greased loaf pan.
Brush it with some milk, and add some sesame seeds. (OPTIONAL).
Allow to rise till doubled in size (about an hour).
Bake at 350F for 35-45 minutes.
Bread is done when crust is golden brown, and hollow.
10/12/2009
Jack O Lantern Jars
We made these Jack O Lantern jars at work. They are a really cute candy holder.
You'll Need:
canning jars or baby food jars
green acrylic paint
black craft foam sheets or black acrylic paint
craft glue or hot glue gun
green ribbon or raffia
orange candy.
How to Make It:Cover your work surface. Remove the lid from the jar and paint it with the green paint. Cut the face pieces from craft foam and attach them to the jar with craft glue. To make it even easier, we used sticky backed craft foam sheets to make the jack-o-lantern face. No glue needed!You can also paint the face on the jar.
Fill the jar with the orange candies all the way up to the top. Secure the dry painted lid on the top and tie the ribbon around the edges for an extra decorative touch.
For the faces I printed off about a dozen pumpkin carving patterns and the kids drew the faces on the black foam.
You'll Need:
canning jars or baby food jars
green acrylic paint
black craft foam sheets or black acrylic paint
craft glue or hot glue gun
green ribbon or raffia
orange candy.
How to Make It:Cover your work surface. Remove the lid from the jar and paint it with the green paint. Cut the face pieces from craft foam and attach them to the jar with craft glue. To make it even easier, we used sticky backed craft foam sheets to make the jack-o-lantern face. No glue needed!You can also paint the face on the jar.
Fill the jar with the orange candies all the way up to the top. Secure the dry painted lid on the top and tie the ribbon around the edges for an extra decorative touch.
For the faces I printed off about a dozen pumpkin carving patterns and the kids drew the faces on the black foam.
Heartwarming Chili
Here is what I am making for dinner. I found the recipe in my Taste of Home Heartwarming Soup magazine.
1 pound ground beef
1 large onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1 medium green pepper
3 tablespoons chili powder
1 tablespoon ground cumin
2 garlic cloves, minced
1 teaspoon baking cocoa
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce, optional
Salt and pepper to taste
Directions
In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours, stirring occasionally. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 362 calories, 12 g fat (5 g saturated fat), 56 mg cholesterol, 712 mg sodium, 35 g carbohydrate, 11 g fiber, 31 g protein.
My notes: I used about 2 pound of ground beef. I also added another tablespoon of chili powder a dash of cayenne pepper and doubled the cumin and oregano.
I also cooked it on the stove top to the point of simmering for 3 hours. Instead I put it in my crock pot on low for 4 hours.
1 pound ground beef
1 large onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1 medium green pepper
3 tablespoons chili powder
1 tablespoon ground cumin
2 garlic cloves, minced
1 teaspoon baking cocoa
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce, optional
Salt and pepper to taste
Directions
In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours, stirring occasionally. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 362 calories, 12 g fat (5 g saturated fat), 56 mg cholesterol, 712 mg sodium, 35 g carbohydrate, 11 g fiber, 31 g protein.
My notes: I used about 2 pound of ground beef. I also added another tablespoon of chili powder a dash of cayenne pepper and doubled the cumin and oregano.
I also cooked it on the stove top to the point of simmering for 3 hours. Instead I put it in my crock pot on low for 4 hours.
10/09/2009
Chicken Chili
I found this recipe in my Taste of Home magazine and just put it in the crock pot. I am not sure if we are eating it tonight or saved for tomorrow.
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 cup chopped onion
3 tablespoons canola oil
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 cup frozen corn
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon celery salt
1/2 teaspoon ground coriander
1/2 teaspoon pepper
Directions
In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned.
Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn and seasonings.
Cover and cook on low for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired. Yield: 6 servings.
Nutritional Analysis: 1 cup equals 318 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 1,092 mg sodium, 28 g carbohydrate, 6 g fiber, 28 g protein.
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 cup chopped onion
3 tablespoons canola oil
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 cup frozen corn
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon celery salt
1/2 teaspoon ground coriander
1/2 teaspoon pepper
Directions
In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned.
Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn and seasonings.
Cover and cook on low for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired. Yield: 6 servings.
Nutritional Analysis: 1 cup equals 318 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 1,092 mg sodium, 28 g carbohydrate, 6 g fiber, 28 g protein.
10/07/2009
Basil Bread
I just put this in my bread machine.
1 1/3 cups water
2 tbs olive oil
1 1/3 tbs sugar
2/3 tsp kosher salt
1 tsp dried basil
3 cups bread flour
2 tsp bread machine yeast
Put the ingredients into your bread machine and use the basic setting, medium crust.
1 1/3 cups water
2 tbs olive oil
1 1/3 tbs sugar
2/3 tsp kosher salt
1 tsp dried basil
3 cups bread flour
2 tsp bread machine yeast
Put the ingredients into your bread machine and use the basic setting, medium crust.
Pasta Sausage Soup
Here is another tasty looking recipe from my Taste of Home magazine and will be dinner tonight.
1-1/2 pounds hot or sweet Italian sausage links
1 medium onion, chopped
1 medium green pepper, cut into strips
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
6 cups water
2 to 2-1/2 cups uncooked bow tie pasta
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons chicken bouillon granules
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
Remove casings from sausage; cut into 1-in. pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage with a slotted spoon; drain, reserving 2 tablespoons drippings.
Saute the onion, green pepper and garlic in drippings until tender.
Return sausages to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until pasta is tender, stirring occasionally.
Yield: 3 quarts
My notes/substitutions: Instead of water and bouillon granules I will be using chicken stock. Victoria chose to have it with small shells instead of bow ties. I think she is on a shell kick. Who am I to argue?
1-1/2 pounds hot or sweet Italian sausage links
1 medium onion, chopped
1 medium green pepper, cut into strips
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
6 cups water
2 to 2-1/2 cups uncooked bow tie pasta
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons chicken bouillon granules
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
Remove casings from sausage; cut into 1-in. pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage with a slotted spoon; drain, reserving 2 tablespoons drippings.
Saute the onion, green pepper and garlic in drippings until tender.
Return sausages to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until pasta is tender, stirring occasionally.
Yield: 3 quarts
My notes/substitutions: Instead of water and bouillon granules I will be using chicken stock. Victoria chose to have it with small shells instead of bow ties. I think she is on a shell kick. Who am I to argue?
10/05/2009
Hearty Turkey Vegetable Soup
I love Taste of Home special magazines. My current favorite is the Heartwarming Soups issue. One of the reasons that I love it is that there are pictures of every recipe. Yesterday I had a few recipes marked and I showed them to Victoria. She picked out the recipe for today. Normally she likes to read the ingredients first, but yesterday she saw the picture and said "That one!".
1 pound lean ground turkey
1 medium onion, chopped
2 small zucchini, quartered lengthwise and sliced
1 large carrot, cut into 1-inch julienne strips
3 cans (14 ounces each) reduced-sodium beef broth
1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon pepper
1 teaspoon hot pepper sauce
1 cup uncooked small shell pasta
In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce.
Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta.
Yield: 10 servings (3-3/4 quarts).
1 pound lean ground turkey
1 medium onion, chopped
2 small zucchini, quartered lengthwise and sliced
1 large carrot, cut into 1-inch julienne strips
3 cans (14 ounces each) reduced-sodium beef broth
1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon pepper
1 teaspoon hot pepper sauce
1 cup uncooked small shell pasta
In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce.
Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta.
Yield: 10 servings (3-3/4 quarts).
10/04/2009
Broth, Water & Bouillon cube, or Stock?
Broth, Water & Bouillon cube, or Stock?
When a recipe calls for broth or water & bouillon cubes I think icky! To me broth..well it is just flavored water. What is worse than that? When a recipe calls for water & bouillon cubes or granules...to me it is just a little block of salt.
What do I use when a recipe calls for either of those? I use a stock from a box. I am picky and only use Kitchen Basic Stock. The stock tastes so much better and so flavorful.
When a recipe calls for broth or water & bouillon cubes I think icky! To me broth..well it is just flavored water. What is worse than that? When a recipe calls for water & bouillon cubes or granules...to me it is just a little block of salt.
What do I use when a recipe calls for either of those? I use a stock from a box. I am picky and only use Kitchen Basic Stock. The stock tastes so much better and so flavorful.
Have you ever used it?
10/02/2009
Jack O Lantern Sloppy Joe Pie
Victoria found this on the Taste of Home site this morning. It is super cute! If I didn't hurry I would have made the face better.
1-1/2 pounds lean ground beef
1/2 cup chopped onion
2 teaspoons all-purpose flour
1 cup salsa
1/2 cup chili sauce
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons brown sugar
1 sheet refrigerated pie pastry
1 egg
Orange paste food coloring
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.
Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edges. Beat egg and food coloring; brush over pastry.
Bake at 450° for 9-11 minutes or until crust is golden brown and filling is bubbly.
Yield: 6 servings.
1-1/2 pounds lean ground beef
1/2 cup chopped onion
2 teaspoons all-purpose flour
1 cup salsa
1/2 cup chili sauce
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons brown sugar
1 sheet refrigerated pie pastry
1 egg
Orange paste food coloring
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.
Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edges. Beat egg and food coloring; brush over pastry.
Bake at 450° for 9-11 minutes or until crust is golden brown and filling is bubbly.
Yield: 6 servings.
10/01/2009
October Food Holidays
Look what October has for Fun Food Holidays! What do you plan on celebrating this month? Leave a comment if you can.
October 1: World Vegetarian Day
October 1: Pudding Season Begins
October 1: Homemade Cookies Day
October 2: National Fried Scallops Day
October 3: National Caramel Custard Day
October 4: National Taco Day
October 4: National Vodka Day
October 5: National Apple Betty Day
October 6: National Noodle Day
October 7: National Frappe Day
October 8: National Fluffernutter Day
October 9: Moldy Cheese Day
October 9: Submarine-Hoagy-Hero-Grinder Day
October 10: National Angel Food Cake Day
October 11: National Sausage Pizza Day
October 12: World Egg Day
October 12: National Gumbo Day
October 13: National Yorkshire Pudding Day
October 14: National Chocolate-Covered Insects Day
October 15: National Chicken Cacciatore Day
October 15: National Roast Pheasant Day
October 16: World Food Day
October 16: National Liqueur Day
October 17: National Pasta Day
October 17: Four PrunesDay
October 18: National Chocolate Cupcake Day
October 19: National Seafood Bisque Day
October 20: National Brandied Fruit Day
October 21: National Pumpkin Cheesecake Day
October 21: Caramel Apple Day
October 22: National Nut Day
October 23: National Boston Cream Pie Day
October 23: National Canning Day
October 24: National Bologna Day
October 24: Good and Plenty Day
October 25: National Greasy Foods Day
October 26: Pumpkin Day
October 26: Pretzel Day
October 26: MinceMeat Pie Day
October 27: National Potato Day
October 27: American Beer Day
October 28: National Chocolate Day
October 28: Wild Foods Day
October 29: National Oatmeal Day
October 30: National Candy Corn Day
October 30: Buy a Doughnut Day
October 31: National Candy Apple Day
October 31: Trick or Treat for UNICEF Day
October 1: World Vegetarian Day
October 1: Pudding Season Begins
October 1: Homemade Cookies Day
October 2: National Fried Scallops Day
October 3: National Caramel Custard Day
October 4: National Taco Day
October 4: National Vodka Day
October 5: National Apple Betty Day
October 6: National Noodle Day
October 7: National Frappe Day
October 8: National Fluffernutter Day
October 9: Moldy Cheese Day
October 9: Submarine-Hoagy-Hero-Grinder Day
October 10: National Angel Food Cake Day
October 11: National Sausage Pizza Day
October 12: World Egg Day
October 12: National Gumbo Day
October 13: National Yorkshire Pudding Day
October 14: National Chocolate-Covered Insects Day
October 15: National Chicken Cacciatore Day
October 15: National Roast Pheasant Day
October 16: World Food Day
October 16: National Liqueur Day
October 17: National Pasta Day
October 17: Four PrunesDay
October 18: National Chocolate Cupcake Day
October 19: National Seafood Bisque Day
October 20: National Brandied Fruit Day
October 21: National Pumpkin Cheesecake Day
October 21: Caramel Apple Day
October 22: National Nut Day
October 23: National Boston Cream Pie Day
October 23: National Canning Day
October 24: National Bologna Day
October 24: Good and Plenty Day
October 25: National Greasy Foods Day
October 26: Pumpkin Day
October 26: Pretzel Day
October 26: MinceMeat Pie Day
October 27: National Potato Day
October 27: American Beer Day
October 28: National Chocolate Day
October 28: Wild Foods Day
October 29: National Oatmeal Day
October 30: National Candy Corn Day
October 30: Buy a Doughnut Day
October 31: National Candy Apple Day
October 31: Trick or Treat for UNICEF Day
9/30/2009
Candy Corn Kiss Cookies
Yesterday I made some cookies for after Marcel's meeting. I got the recipe from the Hershey site, but used their new Candy Corn Kisses.
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Heat oven to 375°F. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
My notes; the Candy Corn Kisses, melted way faster than regular chocolate kisses. I ended up with a few that melted all over the cooking rack. The second sheet of cookies I put the Kisses on and immediately put them in the fridge to help them cool. Those didn't seem to melt and run off the cookies.
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Heat oven to 375°F. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
My notes; the Candy Corn Kisses, melted way faster than regular chocolate kisses. I ended up with a few that melted all over the cooking rack. The second sheet of cookies I put the Kisses on and immediately put them in the fridge to help them cool. Those didn't seem to melt and run off the cookies.
Baked Chili with a cornmeal crust
I think I will be making this for dinner tonight.
1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground oregano
1/4 teaspoon ground cayenne pepper
1 /2 teaspoon black pepper
1 teaspoon hot sauce, I love Franks Red Hot
1 tablespoon Original Bisquick mix
3 tablespoons water
1 can diced tomatoes, undrained
1 can (15.25 ounces) whole kernel corn, drained
1 can (15 ounce) red beans or kidney beans
3/4cup Original Bisquick® mix
1 teaspoon salt
3/4 cup yellow cornmeal
2/3 cup milk
1 egg
Heat oven to 350ºF.
In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain. Mix in all the seasonings, 1 tablespoon Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn, beans and salt. Heat to boiling, stirring frequently.
Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole.
Stir remaining ingredients until blended; pour over beef mixture.
Bake uncovered 35 to 40 minutes or until golden brown.
1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground oregano
1/4 teaspoon ground cayenne pepper
1 /2 teaspoon black pepper
1 teaspoon hot sauce, I love Franks Red Hot
1 tablespoon Original Bisquick mix
3 tablespoons water
1 can diced tomatoes, undrained
1 can (15.25 ounces) whole kernel corn, drained
1 can (15 ounce) red beans or kidney beans
3/4cup Original Bisquick® mix
1 teaspoon salt
3/4 cup yellow cornmeal
2/3 cup milk
1 egg
Heat oven to 350ºF.
In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain. Mix in all the seasonings, 1 tablespoon Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn, beans and salt. Heat to boiling, stirring frequently.
Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole.
Stir remaining ingredients until blended; pour over beef mixture.
Bake uncovered 35 to 40 minutes or until golden brown.
9/28/2009
Black Cat Clothes Pins
We are making these week at my Tricks & Treats workshop.
Find out how to make this fun cat craft using a clothespin and a few other supplies.
Age Guideline: 6 Years and Up
Time required: 30 minutes (Does not include drying time)
The above age and time guidelines are estimates. This project can be modified to suit other ages and may take more or less time depending on your circumstances.
Materials Needed:
3 Flat, One-Piece, Wooden Clothespins
Small Pom-poms
Chenille Stems
Wiggle Eyes
Ribbon
Paint
Craft Glue
Paint Brush
Scissors
Instructions:
Paint the three clothespins whatever color you want your cat to be. One of them will be the cat's head and the other two will be the legs and body. Start out by gluing two of the clothespins flat sides together so the prongs line up as they will be the cat's four legs. Glue the third clothespin, flat sides together onto the two clothespins you previously glued together; however, you will turn this one so these prongs face the opposite direction of the other prongs. These will be the cat's ears.
Now you can add the finishing touches! Glue a pom-pom onto the rounded part of the head clothespin to be the nose and glue the wiggle eyes just above it. You can also add a cute bow by the ears or under the chin. Don't forget to add a chenille stem tail.
If you want to use this clothespin cat as an ornament, cut a piece of ribbon about 10-inches long and tie the two ends together to make a loop. Glue the loop to the back side of the cat's head.
I didn't have any googly eyes at home, so I just used paint.
Find out how to make this fun cat craft using a clothespin and a few other supplies.
Age Guideline: 6 Years and Up
Time required: 30 minutes (Does not include drying time)
The above age and time guidelines are estimates. This project can be modified to suit other ages and may take more or less time depending on your circumstances.
Materials Needed:
3 Flat, One-Piece, Wooden Clothespins
Small Pom-poms
Chenille Stems
Wiggle Eyes
Ribbon
Paint
Craft Glue
Paint Brush
Scissors
Instructions:
Paint the three clothespins whatever color you want your cat to be. One of them will be the cat's head and the other two will be the legs and body. Start out by gluing two of the clothespins flat sides together so the prongs line up as they will be the cat's four legs. Glue the third clothespin, flat sides together onto the two clothespins you previously glued together; however, you will turn this one so these prongs face the opposite direction of the other prongs. These will be the cat's ears.
Now you can add the finishing touches! Glue a pom-pom onto the rounded part of the head clothespin to be the nose and glue the wiggle eyes just above it. You can also add a cute bow by the ears or under the chin. Don't forget to add a chenille stem tail.
If you want to use this clothespin cat as an ornament, cut a piece of ribbon about 10-inches long and tie the two ends together to make a loop. Glue the loop to the back side of the cat's head.
I didn't have any googly eyes at home, so I just used paint.
Potato Rosemary Bread
I found this recipe on the Betty Crocker site. Looks like it will be perfect with dinner tonight.
1 1/4cups water
2 tablespoons butter or margarine, softened
3 cups Gold Medal® Better for Bread™ flour
1/2 Potato Buds® mashed potatoes (dry)
1 tablespoon dried rosemary leaves, crumbled
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons bread machine or quick active dry yeast
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.
Nutrition Information:
1 Slice: Calories 145 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 310 mg; Total Carbohydrate 29 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10 % Exchanges: 1 Starch; 1 Fruit *Percent Daily Values are based on a 2,000 calorie diet.
1 1/4cups water
2 tablespoons butter or margarine, softened
3 cups Gold Medal® Better for Bread™ flour
1/2 Potato Buds® mashed potatoes (dry)
1 tablespoon dried rosemary leaves, crumbled
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons bread machine or quick active dry yeast
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.
Nutrition Information:
1 Slice: Calories 145 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 310 mg; Total Carbohydrate 29 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10 % Exchanges: 1 Starch; 1 Fruit *Percent Daily Values are based on a 2,000 calorie diet.
Beef Stew (non tomato based)
2 lbs stew meat, cut up into bite sized pieces
1/4 cup flour
4 potatoes, cut into bite-size pieces
2 or 3 larg carrots, peeled and sliced
2 stalks celery, sliced
1 onion, chopped
1 sprig fresh rosemary, 1-2 teaspoons dried crushed rosemary
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 or 2 bay leaves
Beef Stock
vegetable oil, butter or combo of both
Shake stew meat up in a bag with flour, salt and pepper.
Brown in vegetable oil/butter in large pot.
Cover with beef stock and drop in the rosemary, then bring to a boil.
Simmer for 30 minutes or more until beef is tender
Add remaining ingredients and add additional stock to cover.
Bring to a boil again.
Reduce heat and simmer until vegetables are done, about 15 minutes. (season to taste)
1/4 cup flour
4 potatoes, cut into bite-size pieces
2 or 3 larg carrots, peeled and sliced
2 stalks celery, sliced
1 onion, chopped
1 sprig fresh rosemary, 1-2 teaspoons dried crushed rosemary
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 or 2 bay leaves
Beef Stock
vegetable oil, butter or combo of both
Shake stew meat up in a bag with flour, salt and pepper.
Brown in vegetable oil/butter in large pot.
Cover with beef stock and drop in the rosemary, then bring to a boil.
Simmer for 30 minutes or more until beef is tender
Add remaining ingredients and add additional stock to cover.
Bring to a boil again.
Reduce heat and simmer until vegetables are done, about 15 minutes. (season to taste)
9/24/2009
Frankenstein Rice Crispy Treats
While searching for recipes that I could have kids make at the Tricks & Treats Workshops I found this cute recipe for Frankenstein Rice Crispy Treats. We will be making them tonight!!!
The picture is a scan from the magazine.
The picture is a scan from the magazine.
Makes 18 bars
¼ cup unsalted butter
1 10oz package of large marshmallows
1 tsp green food color
6 cups rice crispy cereal
18 wooden craft sticks
Decorations: Black or white decorator icing or gel. Assorted candies for decorating, such as M&M, skittles, small jelly beans, jumbo candy confetti, candy corn, pretzel sticks and mini marshmallows.
Line a 13x9 inch pan with aluminum foil, extending over the edges. Butter foil generously; set aside.
Melt butter in a large 6 quart saucepan over medium low heat; add marshmallows. Continue cooking, stirring occasionally until melted and smooth, about 5 to 7 minutes. Remove from heat; stir in food color. Stir in cereal until well coated.
Place mixture into prepared pan. Press down firmly with buttered hands, (I prefer wet/water on my hands). Cool completely.
Invert bars onto a large cutting board; remove foil. Cut bars into 18 (3x2 inch) rectangles. Press craft stick into short side of each bar.
Use icing to create hair and attach candies for face, as desired. Let cool about an hour. Store in single layer in container with tight fitting lid.
I will be bringing my big camera to work to take a few pictures.
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