Sunday, December 13, 2009

Teriyaki Chicken

1/2 C soy sauce
1/4 C vegetable oil
1 C white sugar
3 T dry ground mustard
3 T honey
6 cloves garlic chopped
3 lbs chicken, diced into bite size pieces

In medium bowl mix together soy sauce, vegetable oil, sugar, ground mustard, honey and garlic. Place diced chicken breasts in a 9x13 pan. Pour the contents of the bvowl over the chicken. For best results, marinate for 1 hour before cooking. Bake at 350 for 25-30 mins. Serve over rice.


Mandy's Yummy Salsa

1 avocado diced into small chunks
1 C diced tomatoes
1/2 C diced cucumbers
1/2 C diced red onion
2 T lime juice
2 T chopped cilantro
1/2 t. salt
1 T minced jalepeno (optional)

Mix all together and serve with chips. It's especially yummy with the corazon tortilla chips with lime from costco.


Wednesday, December 2, 2009

Pumpkin Chocolate Brownies

1/2 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup brown sugar blend (such as SPLENDA)
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup Sugar Free Chocolate Chips

COMBINE pumpkin, sugar blend, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.
Set oven to 350 degrees and spray 8 or 9 inch baking pan with nonstick cooking spray
Bake 25-30 min.

Sunday, November 22, 2009

Puffed French Toast

Yet another recipe from This is so horribly delish!
Puffed French Toast

Recipe by

2 eggs
2 ½ Tbsp. sugar
½ tsp. salt
½ tsp. vanilla extract
2 c. milk
1 c. flour
2 ½ tsp. baking powder
12 slices Texas style toast, cut in half diagonally

In a large skillet or frying pan, heat about 1/4" of vegetable oil (not olive oil) over medium heat. In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it's just right.

Working quickly, take each 1/2 slice of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they're cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.

When ready to serve, roll each piece in cinnamon sugar.

If you're feeling extra naughty, go ahead and drizzle a little maple syrup, buttermilk syrup, strawberry syrup or scoop some honey butter on there.

Slice the bread into strips for great french toast dippers. Kiddos love these- or talk about killer party food! You could pile them high on a platter and then serve next to ramekins filled with different dipping sauces. Ie: Maple syrup, Buttermilk Syrup, Strawberry Sauce, etc.

Monday, November 16, 2009

Red Lobsters Cheddar Biscuits

2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
Bush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Marie Calendar's corn bread

Mix together
2 eggs beaten
1 c. milk

Add to above mixture
1/2 c. butter, melted
2 c. bisquick (or pancake mix)
1/2 c. yellow cornmeal
1/2 c. sugar
1/2 tsp. baking powder
1/2 c. corn

Stir until moistened. Bake in 9x9 pan @ 350 for 30 min, or bake in muffin tin @350 for 15-20 min. Makes about 14 muffins.

Sunday, October 25, 2009

Caramel Apple Muffins

2 C. flour
3/4 C. sugar
1/4 C butter, melted
1/2 tsp. salt
2 1/2 tsp. cinnamon
2 tsp baking powder
1 egg, slightly beaten
1 C. milk
1 1/2 tsp. vanilla
1/2 C. apples, peeled and finely diced
3/4 C. (about 15) caramels, diced

Preheat oven to 350. Grease muffin tins. In large bowl, combine flour, sugar, baking powder, salt, and cinnamon. In another bowl, combine egg and milk. Stir in butter and vanilla. Add flour mixture and stir just enough to blend. Stir in apples and caramels. Divide batter evenly among cups. Bake about 25 mins. or until tops spring back. Serve warm. Makes 12 muffins.


Saturday, October 17, 2009

Chocolate Zucchini Bread (Regular and Legal versions))

Chocolate Zucchini Bread {makes 2 loaves}
Recipe by (Awesome website, please check it out!!)

2 C flour (I used 2 1/4 c. wheat flour)
2 t cinnamon (also good without cinn. tastes like cupcakes!)
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar (I used 1 1/4c. honey and omitted the brown sugar)
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips (Wal mart sells sugar free choc. chips, yum!)

2 T brown sugar (For legal version, just omit topping, sad but still delish!!)
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9". Do one of each like I did! (I made cupcakes and cooked them for around 12-15min.)

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Monday, October 5, 2009

butternut squash soup

1 T butter
1 butternut squash
1 small onion
2 cloves garlic
3 c. chicken or vegetable broth (More if you have a large squash)
1/4 tsp cinnamon
2 T honey or maple syrup
salt and pepper to taste

Melt butter in a pot. Dice onion and add to butter in pan. Saute for 5 minutes. Dice garlic and add to onion. Cook until garlic becomes fragrant. Peal squash with a vegetable peeler, then cut in half and scoop out seeds. Cube remaining squash. Add to onion and garlic and cover with chicken broth. Heat to boil then lower heat to a simmer. Cook for 25 minutes. Squash should be soft. With a slotted spoon add half of squash and onions in a blender. Add some broth and blend. Pour into a bowl and repeat with remaining squash and onions. Add remaining broth as needed until desired consistency is achieved. Stir in cinnamon and honey (or maple syrup). Add salt and pepper as desired.

Tuesday, July 14, 2009

Backpack Ice Cream

1 C heavy cream
1 C whole milk
1/3 C sugar
1/2 tsp. vanilla
Mini candy-bar any flavor (crushed)

Combine ingredients in a quart size ziploc baggie. Double bag. Place in gallon size ziploc with 1/3 C rock salt and ice until full. Wrap heavily in newspaper and tape until secure. Shake/Toss for a few minutes then place in backpack- hike and enjoy when ready!

Mexican Unfried Ice Cream

4 1/2 C Rice Krispies
1 1 /2 C Flaked coconut
1 C light brown sugar
3/4 C butter, melted
3/4 finely chopped pecans

Line a 9X13 pan with 1/2 of mixture. Then slice and layer 1/2 gallon of semi-softened vanilla ice cream. Top with the rest of the mixture and freeze.

Sunday, February 1, 2009

Make-It-Yourself Yogurt

Regular Yogurt:
1 1/2 c. non-fat dry milk
7 1/2 c. whole milk
2 Tbsp. starter (use Dannon plain or any commercial yogurt that contains living bacteria)

Low-Fat Yogurt:
2 c. non-fat dry milk in water to make 3 cups
5 cups whole milk
2 Tbsp. starter

Begin by placing two quart-size canning jars in the refrigerator.  Now combine all ingredients, except the starter, in a large saucepan and heat the milk at a fairly high temperature. The milk should be stirred constantly with a steel spatula.  Keep running the flat edge over the bottom of the pan to prevent milk from scalding and sticking.

Heat the milk to 180 degrees (use floating candy thermometer), turn off burner and cover. Wait 10 minutes and repeat. Then allow milk to cool to 140 degrees. You can speed up the process by placing the pan in a sinkful of cool water. Afterward, pour the milk into the chilled glass jars (this also will help reduce the temperature quickly). 

When the milk reaches 104 degrees, thoroughly stir a tablespoon of starter into each jar. (If you want very tart yogurt, add the starter at 120 degrees.) Cover each jar with a saucer to retain the heat. Turn oven heat on  low for 3-4 minutes ( just enough to warm the oven and keep the jars at a constant temperature) then turn oven off and leave jars in for four hours. 

After four hours in the oven, carefully remove the saucers from the jars (yogurt is delicate when warm- so don't jostle). Gently tip the jar to see if milk has barely solidified. If so, immediately refrigerate the uncovered jars for at least eight hours - the cold helps it set up even more. (If the milk is still liquid cover the jars and place back in oven for 1-2 more hours, turning the heat briefly on and off as before). After eight hours, yogurt should be cold. Place lids on the canning jars. You're done!!!! This yogurt is plain yogurt--- you'll need to add berries or some type of sweetener. Enjoy!

Crunchy Appetizers

2 flat cans of whole water chestnuts
1 lb. turkey bacon

Cut bacon in half lengthwise and wrap strips around singe large or 2 small water chestnuts. Secure with toothpicks. Stand upright in dripper pan (9X13).

1 1/2 c. catsup
1/4 c. pineapple juice
1/2 tsp. yellow mustard
1/4 tsp. pepper
1/4 tsp. salt
1/2 c. brown sugar
1 Tbsp. Worcestershire sauce

Dip each appetizer in sauce and stand in pan. Pour remaining sauce in pan, trying to avoid getting sauce on the toothpicks (it kind of burns as they cook). Bake at 350 degrees 30-40 minutes. Serve hot. 

Five Grain Pancake Mix

Master Mix:
3 c. whole wheat flour
1 c. 9 grain cereal mix
2 c. white flour
1/4 c. baking powder
2 tsp. salt
1/3 c. sugar
2 c. powdered milk or use 1/2 buttermilk powder

1 cup Pancake mix
1 T oil
1 egg, slightly beaten*
1/2- 3/4 c. water
Mix just until combined, adding water to desired consistency. 375 degree griddle. 
* Can also use powered eggs from your food storage

Swedish Pancakes

3 eggs
1 cup flour
1 tsp. salt
1 cup milk
6 Tbsp sugar
2 Tbsp butter

Mix in blender, then cook in fry pan. Makes 1/2 batch.

90 Minute Bread

4 Cups warm water
3 Tbsp yeast (soften yeast in warm water with 1 tsp sugar)
1/4 cup oil (add to yeast mixture)
1/2 cup sugar
4 tsp. salt
9 cups flour ( I usually do 3-4 cups wheat and the rest white flour)

Add 5 cups of flour- then add the rest one cup at a time. Beat on high for 5 minutes. Shape into three loaves and put in greased pans. Raise until double in size in the pans. 

Bake for 30 minutes @ 400 degrees or until browned on top and bottom.

Monday, January 19, 2009

No More Hippie Hippie Shake Cake

This is a yummy sugar free chocolate cake.
1/2 C cocoa
1/2 C. boiling water
mix till smooth
2 C. Whole Wheat flour (can use white if you must)
1/2 tsp baking soda
1  1/2 tsp baking pdr.
1/8 tsp salt
1/2 C. sugar substitute (I use honey, agave, or splenda, or a combination of splenda and honey tastes best)
3 eggs
1 tsp vanilla
1/2 cup butter or margarine (you can try applesauce too)
Bake in a 9 X 9 pan 350 for abt 30 min