Here is a classic and delicious recipe I got from my mom-in-law.
Wet Ingredients (Cream together)
1/2 c. margarine or butter
1 1/2 c.sugar
1 egg
1 c. pumpkin puree
1 tsp. vanilla
Dry Ingredients (Mix separately)
2 1/2 c. flour (can use 1 c. of wheat flour if you'd like)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg and/or 1 tsp. allspice
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. cloves
Chocolate chips or walnuts
Mix separately and then combine in mixer. Mix well and spoon onto greased cookie sheet. Bake at 350 for 14 minutes. Yield: 3-4 dozen depending on cookie size.
Thursday, October 22, 2009
Saturday, October 17, 2009
Graham Cracker Cookie Recipe
My sister-in-law Ashley made these in lieu of sugar cookies and they looked great! Here's the recipe. I'm going to try it out this week!
I would link you to where I got this but I honestly don't remember. Somewhere in blogland.
1/2 c flour
2 c whole wheat flour
1/4 c sugar
1/2tsp salt
1 tsp baking powder
1 tsp cinnamon
1 stick butter, cold and cut up
2 T honey
1 T molasses
1/4 c water, plus more if too dry
Combine all the dry ingredients in the bowl of a food processor. Cut in the butter until the texture is dry and crumbly.
In a small bowl, Mix the honey, molasses, and water. Mix with the dry ingredients until blended in the food processor. Pulse the dough until it forms a ball. Wrap in plastic wrap and chill for at least an hour.
Preheat over to 350. Roll the dough out onto a floured surface. Roll the dough thin and cut with cookie cutters or you can attempt traditional graham cracker shape. Place on a cookie sheet
Bake 15 minutes or until golden brown and crisp. Store in airtight container. They will keep for awhile.
My advice from my whole one time of making them. Thinner is better. And make sure you cook them until crisp. They are kinda nasty if still doughy. But I liked em and my kids loved them.
Wednesday, September 30, 2009
Soup Weather!!
Yay! This is my first post! Crock pot recipes are my favorite right now. I think they're a lifesaver since I had Madi..and it's soup weather so there are so many things to try. Here's one of our family's favorites. It's super easy.
Three-Bean Enchilada Chili
1 large onion chopped
1 med green bell pepper
1 can (28 oz) crushed tomatoes, undrained
1 can (15oz) pinto beans, rinsed and drained
1 can (15oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (10oz) enchilada sauce
1 tsp oregano
Put everything in your crock pot and cook on low for approx 5 hrs..
Three-Bean Enchilada Chili
1 large onion chopped
1 med green bell pepper
1 can (28 oz) crushed tomatoes, undrained
1 can (15oz) pinto beans, rinsed and drained
1 can (15oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (10oz) enchilada sauce
1 tsp oregano
Put everything in your crock pot and cook on low for approx 5 hrs..
Thursday, September 24, 2009
Cabbage Salsa
I know this sounds odd, but this cabbage salsa is super good!
Cabbage Salsa by Linda N.
1/3 head of cabbage, diced
1/3 c. jalapeno peppers, diced
1/3 c. cilantro, chopped
1 Roma tomato, diced
1/4 c. finely chopped onion
2 TB Italian dressing or vinegar
1 1/2 tsp black pepper
Salt and Lime juice to taste
Mix all of the ingredients. If it isn't hot enough, add a dash of jalapeno juice. Allow to marinate several hours to set the flavors. Serve with a dollop of sour cream or guacamole on top.
Cabbage Salsa by Linda N.
1/3 head of cabbage, diced
1/3 c. jalapeno peppers, diced
1/3 c. cilantro, chopped
1 Roma tomato, diced
1/4 c. finely chopped onion
2 TB Italian dressing or vinegar
1 1/2 tsp black pepper
Salt and Lime juice to taste
Mix all of the ingredients. If it isn't hot enough, add a dash of jalapeno juice. Allow to marinate several hours to set the flavors. Serve with a dollop of sour cream or guacamole on top.
Monday, September 14, 2009
Quesadilla Pie
Here is one of our new favorites! This Quesadilla Pie is so good, so quick & easy to make...and it also can use any fresh veggies you're needing to use...Enjoy!
Brush butter on the bottom of the pan to keep the tortillas from sticking, and to the top of the last tortilla for flavor and to help it brown. (we used the homemade tortillas from Costco - so good)
Ingredients
4 large flour tortillas (9-10 inches diameter)
Butter
1/2 pound grated cheese, either mild or sharp cheddar, or Monterey Jack (we used Pepper Jack - gave it a little kick)
Potential filling ingredients:
Beans, cooked (black beans, pinto beans)
Tomatoes, chopped
Summer squash, chopped
Onions (green onions, red onions, onion greens)
Mushrooms (if using a lot, sauté first, to remove moisture)
Cooked shredded chicken, pork, or beef
Chiles, either from cooked green chiles, chopped pickled jalapenos, or salsa
Cumin and/or chili powder for extra heat
Garnishes:
Chopped avocado
Chopped cilantro
Thinly sliced iceberg lettuce dressed with vinegar and salt
Sour cream
Salsa
Method
1 Preheat oven to 350°F. Butter the bottoms and sides of a pie dish, approximately the same size as your tortillas (I used a 10-inch pyrex pie dish for 10-inch wide tortillas).
2 Place one tortilla on the bottom of the pie dish. Sprinkle some shredded cheese over the tortilla. At this point, you will begin to add your chosen filling ingredients, and layering the tortillas. Just make sure each layer has a generous sprinkling of cheese. In the pictured example, I used cheese, black beans, and onion greens on the first layer. Then I added another tortilla on top of that and put chopped zucchini, chopped tomato, chopped pickled jalapenos, and more shredded cheese. I also sprinkled a little cumin and chili powder on this layer. I added another tortilla and put more shredded cheese, more black beans, tomatoes and onions. Top off your layers with one last flour tortilla. Spread a little butter over the surface of this tortilla.
3 Cover the dish with aluminum foil. Put in oven for 30 minutes on 350°F. Then remove the foil and increase the heat to 400°F. Cook for another 15-20 minutes, until the top is lightly browned and cheese is bubbly. Remove from oven. Let cool for 10 minutes before serving. Cut into quarters.
Serve with chopped avocados, shredded lettuce, cilantro, salsa, and/or sour cream.
Source: "Simply Recipes"
Brush butter on the bottom of the pan to keep the tortillas from sticking, and to the top of the last tortilla for flavor and to help it brown. (we used the homemade tortillas from Costco - so good)
Ingredients
4 large flour tortillas (9-10 inches diameter)
Butter
1/2 pound grated cheese, either mild or sharp cheddar, or Monterey Jack (we used Pepper Jack - gave it a little kick)
Potential filling ingredients:
Beans, cooked (black beans, pinto beans)
Tomatoes, chopped
Summer squash, chopped
Onions (green onions, red onions, onion greens)
Mushrooms (if using a lot, sauté first, to remove moisture)
Cooked shredded chicken, pork, or beef
Chiles, either from cooked green chiles, chopped pickled jalapenos, or salsa
Cumin and/or chili powder for extra heat
Garnishes:
Chopped avocado
Chopped cilantro
Thinly sliced iceberg lettuce dressed with vinegar and salt
Sour cream
Salsa
Method
1 Preheat oven to 350°F. Butter the bottoms and sides of a pie dish, approximately the same size as your tortillas (I used a 10-inch pyrex pie dish for 10-inch wide tortillas).
2 Place one tortilla on the bottom of the pie dish. Sprinkle some shredded cheese over the tortilla. At this point, you will begin to add your chosen filling ingredients, and layering the tortillas. Just make sure each layer has a generous sprinkling of cheese. In the pictured example, I used cheese, black beans, and onion greens on the first layer. Then I added another tortilla on top of that and put chopped zucchini, chopped tomato, chopped pickled jalapenos, and more shredded cheese. I also sprinkled a little cumin and chili powder on this layer. I added another tortilla and put more shredded cheese, more black beans, tomatoes and onions. Top off your layers with one last flour tortilla. Spread a little butter over the surface of this tortilla.
3 Cover the dish with aluminum foil. Put in oven for 30 minutes on 350°F. Then remove the foil and increase the heat to 400°F. Cook for another 15-20 minutes, until the top is lightly browned and cheese is bubbly. Remove from oven. Let cool for 10 minutes before serving. Cut into quarters.
Serve with chopped avocados, shredded lettuce, cilantro, salsa, and/or sour cream.
Source: "Simply Recipes"
Friday, September 11, 2009
Cedar-Roasted Salmon with Caramel Sauce
I think this recipe is a must-have for the end of summer. If possible, be sure to get WILD salmon, not farm-raised. The taste is much better!
Salmon fillet
Cedar board cut slightly longer than fillet (can buy at the hardware store - much cheaper)
Olive oil
Sea salt
Pepper
Aluminum foil
Rinse salmon and pat dry. Drizzle with olive oil and salt and pepper. Place directly onto cedar board that has been washed off and soaked in water for at least an hour. Wrap the cedar and salmon in foil and tent it at the top. Put in BBQ grill on med heat and cook until salmon is flaky. Then pour caramel sauce on and serve immediately.
Caramel Sauce: 1/2 c. brown sugar, 1 stick butter
Put sugar and butter in small saucepan and slowly bring to a low boil, stirring constantly. Once boiling, remove from heat and keep stirring and let cool slightly before pouring on salmon.
Salmon fillet
Cedar board cut slightly longer than fillet (can buy at the hardware store - much cheaper)
Olive oil
Sea salt
Pepper
Aluminum foil
Rinse salmon and pat dry. Drizzle with olive oil and salt and pepper. Place directly onto cedar board that has been washed off and soaked in water for at least an hour. Wrap the cedar and salmon in foil and tent it at the top. Put in BBQ grill on med heat and cook until salmon is flaky. Then pour caramel sauce on and serve immediately.
Caramel Sauce: 1/2 c. brown sugar, 1 stick butter
Put sugar and butter in small saucepan and slowly bring to a low boil, stirring constantly. Once boiling, remove from heat and keep stirring and let cool slightly before pouring on salmon.
Hello World!
Hi Ladies,
Since these recipes aren't top secret or anything, I decided to make the blog public so you don't have to sign in to look up a recipe. But if you want to post a new recipe, then you'll have to sign in as an author of this blog.
I have some fun recipes I'll be posting later on today! Have a good one!
Haley
Since these recipes aren't top secret or anything, I decided to make the blog public so you don't have to sign in to look up a recipe. But if you want to post a new recipe, then you'll have to sign in as an author of this blog.
I have some fun recipes I'll be posting later on today! Have a good one!
Haley
Subscribe to:
Posts (Atom)