Monday, November 2, 2009
Friday, September 25, 2009
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
3 tablespoons milk
3 tablespoons oil
3 tablespoons (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Saturday, September 19, 2009
- Oil, for frying
- 4 green tomatoes, cut into 1/4-inch rings
- Salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1 tablespoon garlic powder
- 4 eggs
- 2 tablespoons milk
- 1 1/2 cups panko bread crumbs (found in the chinese food section)
- Pinch cayenne pepper (optional)
- Pinch paprika (optional)
- Buttermilk Dipping Sauce, recipe follows
First make the buttermilk dipping sauce and refrigerate.
Next, In a deep-fryer, preheat oil to 350 degrees F.
Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:
Buttermilk Dipping Sauce:
- 1 cup apple cider
- 1 tablespoon brown sugar
- 3/4 cup buttermilk
- 3/4 cup mayonnaise
- 2 tablespoons BBQ sauce
- 1 lime, juiced
- 4 scallions, sliced thin
- Kosher salt and freshly ground black pepper
In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.
In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.
Friday, September 18, 2009
Saturday, September 12, 2009
Thursday, August 6, 2009
Tapioca (recipe follows) Gelatin mixture (recipe follows)
1 angel food cake, broken into chunks Whipped cream
¾ cup tapioca ½ teaspoon salt
¾ cup sugar (or equivalent 8 cups milk
sugar substitute) 4 egg whites
4 egg yolks 1 tablespoon vanilla
8 tablespoons sugar (or equivalent
Mix tapioca, salt, ¾ cup sugar (or sugar substitute), milk, and egg yolks in pan. Let stand 5 minutes. Beat egg whites until foamy; gradually beat in 8 tablespoons sugar (or sugar substitute, beating to soft peaks. Set aside. Cook tapioca mixture over medium heat to a full boil, stirring constantly—6 to 8 minutes. Graudauuly add to beaten egg whites, stirring quickly just until blended. Stir in vanilla. Cool.
2 packages (3 oz. each) red gelatin 2 10-oz. packages frozen raspberries
3 cups boiling water 2 10-oz. packages frozen strawberries (I like fresh)
1 cup vanilla ice cream 1 large can diced peaches, drained
(I've also used frozen peaches sliced in the Cuisinart)
Dissolve gelatin in 3 cups boiling water. Stir in vanilla ice cream, and fruit. (Fresh fruit may be substituted for frozen and canned fruit.) Let chill till partially set.
Pour one-fourth of gelatin mixture into each of two trifle bowls. Layer one-fourth of angel food cake chunks on top of gelatin mixture in each trifle bowl. Top with one-fourth of tapioca pudding in each bowl. Repeat layers. Refrigerate. Serve with whipped cream.
NOTE: If making in a large punch bowl, place one-half of each mixture in punch bowl in layers.
MAKES 2 Trifle Bowls - about 16- 20 servings
Monday, August 3, 2009
Sunday, August 2, 2009
Monday, July 27, 2009
6 chicken breasts
1/2 c. water
1 1/2 c brown sugar
1 Tbsp. Worcestershire sauce
1/2 c chopped green onion
1/4 c mustard
1/2 c ketchup
1 Tbsp soy sauce
Flour and brown chicken breasts in pan and place in 9x13" baking dish. Mix all ingredients for sauce and simmer for 5 minutes in saucepan. Pour over chicken and bake uncovered at 350 for 1 hour. Yum!
Thursday, July 16, 2009
Sunday, May 24, 2009
Wednesday, May 6, 2009
Friday, May 1, 2009
Sunday, April 26, 2009
4 cups mini marshmallows
4 1/2- 5 cups All-Bran or Fiber One cereal
Melt butter and marshmallows. Add to cereal in a large bowl. Stir well till combined. When cool enough to handle form into "nests" for your Easter Eggs. Spray hands often with Pam. It kinda stuck to wax paper, but lifted right off my silpat. I would say Pam the wax paper and you should be alright. Makes about 4-6 nests depending on size.
Saturday, April 4, 2009
1 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.
Graham Cracker Crust
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Sunday, February 22, 2009
1 (3-5 lb.) sirloin or boneless pork loin roast
1 cup salsa
1 cup packed brown sugar
Place ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in salads, burritos, or tacos.
1 cup uncooked converted white rice
1 teaspoon butter
2 cloves garlic, minced
1 teaspoon grated lime peel (zest)
1 can (15 ounces) chicken broth
¼ cup water
2 Tablespoons freshly squeezed lime juice
2 teaspoons sugar
3 Tablespoons freshly chopped cilantro
In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.
Creamy Tomatillo Salad Dressing
1 cup sour cream
1 envelope Ranch Salad Dressing
½ envelope Fiesta Ranch Salad Dressing
6 tomatillos, husked and cut in half
1 clove garlic, minced
Juice from 2 freshly squeezed limes
¼ cup freshly chopped cilantro
Combine all ingredients in a blender. And blend until smooth. Store in refrigerator up to 1 week.
Friday, February 20, 2009
Thursday, January 15, 2009
I made my version of these from the Pioneer Woman's website and they were crunchy, yummy, scrumptiously good.
New potatoes (or other small round potatoes)
Rosemary (or desired herbs)
Grated Cheese/Parmesan Cheese (Opt)
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes. rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available). ......I also added parmesan on some and shredded cheese on others. Both were yummy. The shredded cheese got kind of crunchy, but I actually liked it. You could also add it 5 minutes before it is done if you just want it to melt.
Bake in a 450 degree oven for 20-25 minutes until golden brown.
Saturday, January 10, 2009
This is a recipe I stole from Delectable Edibles. It's basic German Pancakes, but the optional addition of the apples, brown sugar, and cinnamon was extra, super yummy and quite pretty. Definitely a keeper! Plus, the kids love to watch this bake up in the oven... the more eggs you use, the puffier it gets.
1/4 c butter
4-6 large eggs
1 c flour
1 c milk
1/4 t salt
Lemon juice, maple syrup, powdered sugar, applesauce, etc. for toppings
Preheat oven to 400. Melt butter in 9x13 pan in oven; swirl around so it covers the pan; Beat eggs slightly; beat in flour, milk, and salt just until mixed... do not overbeat. Pour into pan. Bake 20-30 minutes, until puffy and deep golden brown. Serve at once sprinkled with lemon juice and powdered sugar, apple sauce, maple syrup or whatever you like on your pancakes.
VARIATION: Make as instructed above, except sprinkle 2 T brown sugar and 1/4 t cinnamon evenly over melted butter in baking dish. Arrange 1 thinly sliced/chopped peeled baking apple over sugar and pour batter over apple. Bake 30-35 minutes; immediately after baking loosen edges and turn upside on serving plate or serve as is.
Monday, January 5, 2009
This is a yummy change for spaghetti....the "crust" and cottage cheese really make it. This is a doubled-ish recipe as I found it easier to just use a pound of hamburger, a jar of sauce, and more noodles, and then I just freeze one of the "pies" for later. Enjoy!
8 oz dried spaghetti
2 Tbs butter
2 beaten eggs
1/2 cup grated Parmesan cheese
1 lb ground beef
2 cloves garlic, minced (or garlic seasoning in the sauce)
1 cup chopped onion (1 onion)
1 cup chopped green sweet pepper (optional....I've never had one on hand when making)
1 jar spaghetti sauce
Seasonings of choice for sauce (garlic, italian seasoning, salt, pepper, sugar.....)
2 cups low fat cottage cheese
1 cup shredded mozzarella cheese
Cook spaghetti and drain (I like to break mine into pieces first). Return to pan and stir in butter till melted. Stir in egg and parmesan cheese.
Meanwhile, cook ground beef, onion, sweet pepper, and garlic, seasoning the meat with salt and pepper. Drain fat. Stir in spaghetti sauce and seasonings to taste. Heat through.
Spray two 9-inch pie plates with non-stick coating. Press spaghetti mixture onto bottom and up sides of pie plates, forming a crust. Spread cottage cheese on bottom and up sides of crusts. Spread meat mixture over cottage cheese. Sprinkle with shredded mozzarella cheese.
Bake in a 350 oven for 20-25 minutes or till bubbly.