Pumpkin Dip
8 oz cream cheese (softened)
2 cup powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp ginger
Mix all ingredients and refrigerate until ready to serve. Sere with ginger snaps or gingerbread cookies.
Wednesday, June 17, 2015
BBQ Chicken Pizza
BBQ chicken Pizza
1 can refrigerator pizza crust dough (or use my homemade recipe)
1/4 cup barbeque sauce
1/2 cup marinara sauce
1 1/2 cups, cubed cooked chicken breast, divided
1/2 cup thinly sliced red onion
1/2 cup thinly sliced green pepper
1 clove garlic, minced
2 cups shredded mozzarella cheese
Preheat oven to 400 On a well oiled surface, spread and roll dough out to form a large circle, approximately 14 inches. Transfer to a well oiled pizza pan. Build up edges slightly combine the barbeque and marinara sauces and spread over the crust. Layer 3/4 cup chicken, onion, bell pepper, garlic, and cheese. Repeat layers. Baker for 25 to 30 min or until pizza crust is golden brown.
Tips: bake or grill extra chicken with this meal in mind- cube and freeze for late pizza making. Also- can try other vegetables on this pizza such as sliced tomatoes, artichoke hearts, or diced green onions.
1 can refrigerator pizza crust dough (or use my homemade recipe)
1/4 cup barbeque sauce
1/2 cup marinara sauce
1 1/2 cups, cubed cooked chicken breast, divided
1/2 cup thinly sliced red onion
1/2 cup thinly sliced green pepper
1 clove garlic, minced
2 cups shredded mozzarella cheese
Preheat oven to 400 On a well oiled surface, spread and roll dough out to form a large circle, approximately 14 inches. Transfer to a well oiled pizza pan. Build up edges slightly combine the barbeque and marinara sauces and spread over the crust. Layer 3/4 cup chicken, onion, bell pepper, garlic, and cheese. Repeat layers. Baker for 25 to 30 min or until pizza crust is golden brown.
Tips: bake or grill extra chicken with this meal in mind- cube and freeze for late pizza making. Also- can try other vegetables on this pizza such as sliced tomatoes, artichoke hearts, or diced green onions.
Cheesy Cornbread Rounds
Cheesy Cornbread Rounds
1/2 cup butter, softened
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1 cup finely grated cheddar cheese
3/4 tsp salt
Preheat oven to 350 Grease an 8 in square pan In a large skillet, melt butter; remove from heat and stir in sugar. Quickly add eggs and beat until well blended. In small bowl combine buttermilk and baking soda; add to mixture in skillet. Stir in cornmeal, flour, cheese, and salt until blended; a few lumps should remain. Pour batter into prepared baking pan. Bake 30 to 40 min or until toothpick inserted in center comes out clean
* Cheese and buttermilk add a gourmet touch! Cut the bread in round instead of squares for a fun eye catching way to serve this dish.
1/2 cup butter, softened
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1 cup finely grated cheddar cheese
3/4 tsp salt
Preheat oven to 350 Grease an 8 in square pan In a large skillet, melt butter; remove from heat and stir in sugar. Quickly add eggs and beat until well blended. In small bowl combine buttermilk and baking soda; add to mixture in skillet. Stir in cornmeal, flour, cheese, and salt until blended; a few lumps should remain. Pour batter into prepared baking pan. Bake 30 to 40 min or until toothpick inserted in center comes out clean
* Cheese and buttermilk add a gourmet touch! Cut the bread in round instead of squares for a fun eye catching way to serve this dish.
Macadamia Nut White Chocolate Muffins
Macadamia Nut White Chocolate Muffins
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tblsp vanilla extract
1 cup half and half
1 1/2 cups flour
1/2 cup plus 2 tblsp cake flour
1 tblsp baking powder
1/4 tsp salt
3/4 cup macadamia nuts, chopped and toasted
3/4 cup white choc chips
Preheat oven to 350 Greas a 12 cup muffin tin or line with paper cups. In a medium bowl, cream butter until fluffy. Slowly add sugar, continuting to beat. Add eggs, one at a time, beating well after each. Add vanilla and half and half. BEat until evenly blended
In a large bowl sift both flours, baking powder, and salt. Add white choc chip and nuts; mix well. Gently fold into half and half mixture; mix just until flour disappears Fill muffin cups with batter until 3/4 full. Bake 30 to 35 min or until slightly golden on the edges and a toothpick inserted into the middle of muffin comes out clean
Cake flour: No need to run out and purchase cake flour, make your own using all purpose flour and cornstarch. To make your own, replace 2 tblsp of all purpose flour with 2 tblsp of cornstarch. For thsi recipe: since you want 1/2 cup plus 2 tblsp cake flour, measure 1/2 cup all purpose flour and 2 tblsp cornstarch into sifter. Sift these together and proceed with recipe.
]
Toasted nuts: Toasting nuts is a step some cooks skip, which is unfortunate this simple effort can really bump a recipe from okay to gourmet! toasting nuts deepens their flavor and gives them crunchy texture. It is important to check the nuts and stir them often while toasting You'll notice that nuts on the edges of pan start to brown sooner than the nuts in the middle and because most ovens have not spots, it's necessary to move the nuts around for even roasting.
Preheat oven to 350 spread nuts in an even layer on baking sheet. You can use cake tin for smaller amounts as the higher sides allow you to shake the pan. Toast in oven for approx 3 min or until nuts start to turn golden. Remove during toasting and move the nuts around. They'll have an nutty aroma and you might hear some crackling. Return to oven if needed and check again after 3 min. When they reach desire color, remove and cool on another try or plate. If recipe calls for chopped nuts, chop after you roast them.
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tblsp vanilla extract
1 cup half and half
1 1/2 cups flour
1/2 cup plus 2 tblsp cake flour
1 tblsp baking powder
1/4 tsp salt
3/4 cup macadamia nuts, chopped and toasted
3/4 cup white choc chips
Preheat oven to 350 Greas a 12 cup muffin tin or line with paper cups. In a medium bowl, cream butter until fluffy. Slowly add sugar, continuting to beat. Add eggs, one at a time, beating well after each. Add vanilla and half and half. BEat until evenly blended
In a large bowl sift both flours, baking powder, and salt. Add white choc chip and nuts; mix well. Gently fold into half and half mixture; mix just until flour disappears Fill muffin cups with batter until 3/4 full. Bake 30 to 35 min or until slightly golden on the edges and a toothpick inserted into the middle of muffin comes out clean
Cake flour: No need to run out and purchase cake flour, make your own using all purpose flour and cornstarch. To make your own, replace 2 tblsp of all purpose flour with 2 tblsp of cornstarch. For thsi recipe: since you want 1/2 cup plus 2 tblsp cake flour, measure 1/2 cup all purpose flour and 2 tblsp cornstarch into sifter. Sift these together and proceed with recipe.
]
Toasted nuts: Toasting nuts is a step some cooks skip, which is unfortunate this simple effort can really bump a recipe from okay to gourmet! toasting nuts deepens their flavor and gives them crunchy texture. It is important to check the nuts and stir them often while toasting You'll notice that nuts on the edges of pan start to brown sooner than the nuts in the middle and because most ovens have not spots, it's necessary to move the nuts around for even roasting.
Preheat oven to 350 spread nuts in an even layer on baking sheet. You can use cake tin for smaller amounts as the higher sides allow you to shake the pan. Toast in oven for approx 3 min or until nuts start to turn golden. Remove during toasting and move the nuts around. They'll have an nutty aroma and you might hear some crackling. Return to oven if needed and check again after 3 min. When they reach desire color, remove and cool on another try or plate. If recipe calls for chopped nuts, chop after you roast them.
Breakfast Casserole
I found this in a cookbook and I want to try it
It is called
Thistle Inn casserole
3 cups frozen, shredded hash brown potatoes
3/4 cup shredded monterey jack cheese with jalapeno peppers or shredded sharp cheddar chesse
1 cup fully cooked, diced ham or canadian bacon
1 1/4 cup sliced green onion
4 beaten eggs
1 12 oz can evaporated milk
1/4 tsp salt
1/8 tsp pepper
Preheat oven to 350 degrees Spray a 2 quart square baking dish with nonstick cooking spray
Arrange potatoes evenly in bottom of dish. Sprinkle with cheese, ham and green onion.
In a medium mixing bowl, combine eggs, milk pepper and salt. Pour egg mixture over potato mixture in dish. (The dish may be covered and refrigerated at this point for several hours or overnight)
Bake uncovered for 40 to 45 min (55 to 60 if made ahead and chilled) or until center appears set. Let stand 5 minutes before serving. Garnish with diced fresh tomatoes or salsa.
It is called
Thistle Inn casserole
3 cups frozen, shredded hash brown potatoes
3/4 cup shredded monterey jack cheese with jalapeno peppers or shredded sharp cheddar chesse
1 cup fully cooked, diced ham or canadian bacon
1 1/4 cup sliced green onion
4 beaten eggs
1 12 oz can evaporated milk
1/4 tsp salt
1/8 tsp pepper
Preheat oven to 350 degrees Spray a 2 quart square baking dish with nonstick cooking spray
Arrange potatoes evenly in bottom of dish. Sprinkle with cheese, ham and green onion.
In a medium mixing bowl, combine eggs, milk pepper and salt. Pour egg mixture over potato mixture in dish. (The dish may be covered and refrigerated at this point for several hours or overnight)
Bake uncovered for 40 to 45 min (55 to 60 if made ahead and chilled) or until center appears set. Let stand 5 minutes before serving. Garnish with diced fresh tomatoes or salsa.
Father's Day Apples and Brats Pancakes and Norwegian Waffles
This looks good to try
Fluffiest Pancakes
1 cup flour
2 tblsp sugar
2 tblsp baking powder
1/2 tsp salt
2 tblsp melted butter
1 large egg
1 cup buttermilk
2 tblsp water
sift all dry ingredients into a large bowl; create a well in the middle. In a separate small bowl, thoroughly mix butter, egg, and buttermilk. Pour liquid ingredients into the well int he dry ingredients. Mix lightly by hand using a spoon or rubber spatula. If batter is too thick, add 2 tblsp water.
For large pancakes, pour 1/4 cup batter per pancake onto preheated griddle. Flip pancakes when edges look set and bubble in middle begin to pop. Cook an additional min or until grown.
Norwegian Waffles
3 cups flour
3 tsp baking powder
1/2 tsp salt
4 Tblsp sugar
6 Tblsp butter, melted
3 cups milk
4 eggs
Preheat waffle iron, in a large bowl, combine dry ingredients. In a medium bowl, beat wet ingredients together. Add liquid mixture to dry ingredients and stir until just combined. Spray waffle iron with cooking spray, if necessary. spoon batter onto waffle iron and cook until golden brown.
Apples and Brats topping
1 package brats, sliced
1/2 cup apple juice
6 cups peeled, cored, and thinly slices apples
1 tblsp cinnamon
1 cup brown sugar
In a large frying pan, brown brats in apple juice. stir in apples, cinnamon, and brown sugar. Cook together until meat is done and apples are soft. serve hot over pancakes.
Fluffiest Pancakes
1 cup flour
2 tblsp sugar
2 tblsp baking powder
1/2 tsp salt
2 tblsp melted butter
1 large egg
1 cup buttermilk
2 tblsp water
sift all dry ingredients into a large bowl; create a well in the middle. In a separate small bowl, thoroughly mix butter, egg, and buttermilk. Pour liquid ingredients into the well int he dry ingredients. Mix lightly by hand using a spoon or rubber spatula. If batter is too thick, add 2 tblsp water.
For large pancakes, pour 1/4 cup batter per pancake onto preheated griddle. Flip pancakes when edges look set and bubble in middle begin to pop. Cook an additional min or until grown.
Norwegian Waffles
3 cups flour
3 tsp baking powder
1/2 tsp salt
4 Tblsp sugar
6 Tblsp butter, melted
3 cups milk
4 eggs
Preheat waffle iron, in a large bowl, combine dry ingredients. In a medium bowl, beat wet ingredients together. Add liquid mixture to dry ingredients and stir until just combined. Spray waffle iron with cooking spray, if necessary. spoon batter onto waffle iron and cook until golden brown.
Apples and Brats topping
1 package brats, sliced
1/2 cup apple juice
6 cups peeled, cored, and thinly slices apples
1 tblsp cinnamon
1 cup brown sugar
In a large frying pan, brown brats in apple juice. stir in apples, cinnamon, and brown sugar. Cook together until meat is done and apples are soft. serve hot over pancakes.
everyday Gourmet Granola
I found this in a recipe book I was giving away and I want to try this:
Basic Granola
8 cups old fashioned oats
1 cup powdered milk
1 cup whole wheat flour
1/2 tsp salt
3 cups water
1 cup healthy oil (almond, sesame, coconut, olive)
1 1/2 cups honey
1 cup brown sugar
2 cups old fashioned peanut butter
3 tblsp vanilla extract
4 cups raisins
Preheat oven to 210 degrees. In a large roasting pan, mix the dry ingredients. In a large saucepan over medium heat, combine the water, oil, honey, brown sugar, and peanut butter, stirring until peanut butter is dissolved and mixture is smooth. Remove from heat and stir in vanilla. Pour mixture over dry ingredients and mix well, being sure all ingredients are thoroughly coated.
Slow roast granola for 4 hours or until it has turned golden brown, stirring every half hour or so to ensure even roasting. Remove from oven and mix in raisins. Allow granola to cool, then store in airtight container for as long as 3 months
will store in refrigerator or freezer longer.
Gourmet Version of Granola
8 cups old fashioned oats
1 cup powdered milk
1 cup whole wheat flour
1 cup ground flaxseeds
1 cup ground chia seeds
1-2 cups sliced almonds, or other nuts lightly chopped
1 cup raw sunflower seeds
1 cup sesame seeds
1 1/2 cups unsweetened shredded coconut
1 tsp salt
3 1/2 cups water
1 1/2 cups healthy oil (almond, sesame, coconut, olive)
2 cups honey
1 cup brown sugar
2 1/2 cups old fashioned peanut butter
3 1/2 Tblsp vanilla extract
3 cups raisins
2 cups other dried and chopped fruit such as cherries, cranberries, apricots, pineapple, and papaya
Follow the same directions for mixing and roasting as above.
Basic Granola
8 cups old fashioned oats
1 cup powdered milk
1 cup whole wheat flour
1/2 tsp salt
3 cups water
1 cup healthy oil (almond, sesame, coconut, olive)
1 1/2 cups honey
1 cup brown sugar
2 cups old fashioned peanut butter
3 tblsp vanilla extract
4 cups raisins
Preheat oven to 210 degrees. In a large roasting pan, mix the dry ingredients. In a large saucepan over medium heat, combine the water, oil, honey, brown sugar, and peanut butter, stirring until peanut butter is dissolved and mixture is smooth. Remove from heat and stir in vanilla. Pour mixture over dry ingredients and mix well, being sure all ingredients are thoroughly coated.
Slow roast granola for 4 hours or until it has turned golden brown, stirring every half hour or so to ensure even roasting. Remove from oven and mix in raisins. Allow granola to cool, then store in airtight container for as long as 3 months
will store in refrigerator or freezer longer.
Gourmet Version of Granola
8 cups old fashioned oats
1 cup powdered milk
1 cup whole wheat flour
1 cup ground flaxseeds
1 cup ground chia seeds
1-2 cups sliced almonds, or other nuts lightly chopped
1 cup raw sunflower seeds
1 cup sesame seeds
1 1/2 cups unsweetened shredded coconut
1 tsp salt
3 1/2 cups water
1 1/2 cups healthy oil (almond, sesame, coconut, olive)
2 cups honey
1 cup brown sugar
2 1/2 cups old fashioned peanut butter
3 1/2 Tblsp vanilla extract
3 cups raisins
2 cups other dried and chopped fruit such as cherries, cranberries, apricots, pineapple, and papaya
Follow the same directions for mixing and roasting as above.
Various Pancake and Waffle Syrups
I bought a recipe book for a bridal shower and saw some recipes I wanted to try
so I will jot them down here to try:
Peanut Butter Syrup
2 cups brown sugar
1 cup water
1 cup peanut butter
1 tsp vanilla extract
In med saucepan, cook brown sugar and water over med heat; bring syrup to a full boil then continue cooking for 2 minutes. Stir in peanut butter and continue cooking, stirring constantly, for 1 additional min or until peanut butter is dissolved. remove from heat and add vanilla.
Cinnamon Syrup
2 cups sugar
1/2 cup water
1 cup corn syrup
2 tsp cinnamon
1 cup evaporated milk
In med saucepan, combine all ingredients except milk. Bring to a boil and cook for 2 minutes. Remove from heat and let stand 5 minutes; add milk and stir well.
Buttermilk Syrup
1 cup butter
2 cups sugar
1 cup buttermilk
2 Tblsp corn syrup
1 tsp baking soda
2 tsp vanilla extract
In large saucepan, combine butter, sugar, buttermilk, and corn syrup. Bring to a full boil and cook for 3 min. Remove from heat and add baking soda. The mixture will bubble up when you add the baking soda, so be sure you use a large pan. Stir in vanilla; blend well.
Buttermilk caramel syrup
1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter
1 tsp baking soda
2 tsp vanilla
In large saucepan over medium heat, combine buttermilk, sugar, brown sugar, and butter. Bring to a full boil; cook for 2 minute. Remove from heat and add baking soda and vanilla. The mixture will bubble up when you add the baking soda, so be sure to use a large pan.
Blackberry Syrup
2 baskets fresh blackberries (or 16 oz frozen blackberries,divided)
1 cup sugar
2 1/2 cups water, divided
1/2 tsp lemon juice
2 Tblsp cornstarch
Reserve 1/2 cup of the berries. In a large saucepan, place remaining berries, sugar, 2 cups water, and lemon juice; simmer for 25 minutes. In a small bowl, mix remaining 1/2 cup water and cornstarch until well blended; add to berries in pan. Stir constantly over low heat until berry mixture thickens. This recipe can be made ahead of time and reheated. When ready to serve, add reserved 1/2 cup berries to syrup; cook another 5 minutes or until added berries start to soften.
Syrup Notes;
-Most syrups thicken as they cool
-Syrups does its best when served warm.
-Don't limit yourself t pancakes or waffle, syrups can be use for ice cream, spice cakes, pies, fruit crisps, cobblers, and even day old danishes and sweet rolls.
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