Thursday, March 28, 2013

Potatoes Au Beurre


6 - 8 potatoes
2 teaspoons salt
1/4 teaspoon pepper
3 Tablespoons parsley
1 cup sharp cheddar cheese, grated
6 tablespoons butter
1 cup whipping cream

Peel and cut potatoes into 1/2 -inch thick strips, like french fries. Layer in a 9 x 13 inch pan. Sprinkle with salt, pepper, and parsley. Dot with butter, pour cream over top. Sprinkle shredded cheese evenly around. Cover with foil and bake for 1 1/2 hours @ 350. Remove cover and bake for 1/2 more or until lightly browned.

You can make them ahead, baking for 1 hour then freeze.

**The phrase "au beurre" means "in butter". These taste very similar to au gratin potatoes.**

Tuesday, March 19, 2013

Dream Bars


1/2 cup butter              
1 cup flour
1/4 cup brown sugar

Mix and press in 9 x 13 pan. Bake at 350o for 15 minutes.

2 eggs                           
1/4 cup flour
1 1/2 cups brown sugar           
1/4 tsp. salt
1 1/2 squares chocolate, melted  
1/2 tsp. baking powder
1 tsp. vanilla                   
1/2 cup nuts
1 cup coconut
Beat eggs, add brown sugar, melted chocolate. Add dry ingredients,
nuts & coconut. Put over crust when baked and bake 30 minutes
longer. Cut in squares.

Tuesday, December 18, 2012

Ginger Crinkle Cookies

Image and recipe credit goes to: Lauren's Latest

These are exactly like the cookies my mom made when I was little. We ate them all during the year, but they made a LARGE appearance during the holidays, when she would double or triple the batch. I used to have a copy of it, somewhere, and it went missing - so when I came across this recipe, I just had to share it!

Ingredients:
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
3/4 teaspoon vanilla extract
1/4 cup molasses
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups all purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar, for rolling
Directions:
Preheat oven to 350 degrees.
Cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.
Roll a heaping tablespoon of dough into a ball and coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.
Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to cooling rack.
Serve warm or at room temperature. Store in an airtight container until ready to serve.

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Tuesday, October 2, 2012

Clone of a Cinnabon {Bread Machine Recipe}

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

    {This recipe is from here.}

Friday, June 29, 2012

Make McDonald's French fries at home

This is from an article I found on Yahoo, I just had to share! :)


"He says the key to making a perfect, consistent, McDonald's-style fry is in the advance preparation. The cut potatoes need to be soaked for at least two hours before cooking which pulls out excess starch and ensures the crispiest product. Also, Myers recommends that, "you have plenty of paper towels, a lined sheet pan, and have your oil ready to go."
The beauty of Myers' two-step cooking method is that you can cook your fries ahead of a dinner party and keep them in the fridge until you are ready to finish in hot oil just before serving. This way you get the most delicious, sizzling, salty, golden-brown fries every time."
Perfect French Fries (adapted from David Myers's recipe for "pommes frites")
Ingredients:
  • 6 Idaho russet potatoes
  • Peanut oil
  • Sea salt (Myers prefers Sel Gris, a fine light grey French salt)
Method:
Peel and square off potato ends. Cut into 3/8" batons. Soak for two hours changing water after an hour. Dry thoroughly with paper towels. Heat about an inch of oil (or enough to cover potatoes) in a large, heavy bottomed pot to 290 degrees. Blanch potatoes gently for about two minutes until cooked through but still completely pale. Place on a paper-towel lined sheet pan and cool in the refrigerator to stop cooking process.
Re-heat oil to 370 degrees. Cook fries until golden and crispy, about 3 to 4 minutes. If necessary, agitate gently with a spatula to prevent sticking. Remove from pan and toss with salt to taste (Myers doesn't blot but you can if you want less fat). Serve immediately. Recipe serves 4 to 6

Home-Baked Oreo Cookies


I came across this recipe here.
Oreo-style Cookies from Scratch (adapted from One Girl Cookies Bakery)

Chocolate Wafers
Ingredients:
2 cups all purpose flour
¾ cup white sugar
3 tablespoons cocoa powder
½ teaspoon table salt
1 cup bittersweet chocolate chips
4 tablespoons unsalted butter
2 eggs
In a small bowl, whisk together the flour, sugar, cocoa powder, and salt.
In a microwave safe bowl, melt chocolate chips and butter for 30 seconds. Stir them together and microwave an additional 30 seconds. Repeat this process until chocolate and butter have both melted.
Using either a hand-held mixer with the beaters or a stand mixer with the paddle, combine melted chocolate and butter, and mix on low speed for 20 seconds.
Add eggs one at a time and mix on low speed until fully combined. Scrape down the bowl with a rubber spatula.
Add dry ingredients and mix on low speed for 10 seconds. Finish mixing with ingredients with a rubber spatula by hand.
Using two sheets of parchment paper roll out dough to 1/8-inch thickness.
Refrigerate dough for one hour or until firm.

Preheat oven to 350 degrees
Using a small round cookie cutter cut out as many rounds as possible and place one inch apart on a parchment paper lined cookie sheet. You can reroll the scraps once.
Bake for five minutes, then rotate the pan in the oven and bake an additional five minutes.
When the cookies are cool enough to handle, fill with cream filling (see directions below). Set aside for 20 minutes while the filling firms up.

Cream Filling
2 sticks unsalted butter (room temperature)
1 pinch table salt
2 cups confectioner's sugar
1 teaspoon vanilla extract
Using either a hand-held mixer with the beaters or a stand mixer with the paddle, cream butter and salt at medium speed until light and fluffy
Add half the confectioner's sugar and mix on low for 30 seconds. Scrape down the bowl.
Add vanilla and mix on low for 30 seconds. Scrape down the bowl.
Gradually mix in remaining confectioners' sugar, holding some back until you reach the desired consistency. It should be smooth and spreadable, but not so runny that it will drip off the cookie.
Fill chocolate wafers with pastry bag fitted with small tip. You can also spread carefully with a knife or small spatula. A modest amount (about a teaspoon per cookie) is better so it doesn't squeeze out from between the wafers.
Cookies can be stored for up to one week in an airtight container.

Monday, June 25, 2012

Sydney's Mayonnaise Crusted Italian Parmesan Chicken






Ingredients
6  boneless/skinless chicken breasts (I use thin cut ones, or butterfly regular ones.)
1/2 cup flour (to dredge the chicken breasts in first)

{Part 1 - Mayonnaise/Greek Yogurt}
1 cup plain greek yogurt, mayonnaise, or half cup of each
1/4 cup whole milk or cream
1/4 cup Hidden Valley Buttermilk Ranch Dressing Mix
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper

{Part 2 - Breading}
2 cups Panko Breadcrumbs (plain is what I use - but you can use the seasoned ones, too)
1/2 cup flour
1 cup shredded parmesan cheese {or about 1/2 cup of the grated/powdered kind}
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon tarragon
1 tablespoon parsley
1 tablespoons italian seasoning
1 teaspoon onion powder
1 teaspoon (or more/less) garlic salt
1/4 teaspoon black pepper
3 teaspoons powdered chicken bouillon {if you only have liquid/gel bouillon, stir this into the mayonnaise/greek yogurt instead}

Combine all of the ingredients for Part 1 - “Mayonnaise/Greek Yogurt”  in a wide, open container with a lid. (Tupperware bowl that is deep, yet has enough space to put 2 - 3 chicken breasts in it and is able to be shaken.)

Combine ingredients for Part 2 - “Breading”  in a pie plate or similar dish. 


Bread each piece of chicken in the 1/2 cup of plain flour and set aside.

Using a fork, place each flour-covered piece of chicken into the greek yogurt/mayonnaise mixture, 2 or 3 at a time (2 was perfect for the container I used) snap on the lid, and shake, vigorously, making sure each bit of the chicken is covered. Using the fork, drop them gently into the breading mixture. Using your hands, place a handful of the mixture onto the yogurt-coated chicken. Push it onto the chicken, coating it with a nice, thick amount of the breading (which should feel pretty soft and moist under your fingers.) Gently use your fingers to coat each and every inch and crevice of the chicken. Lift it out of the breading, and place it on a greased/spray coated cookie sheet. Continue with all the pieces of chicken until finished. If you need to re-flour them because they look like it’s “faded” that’s okay too, maybe even for the best. I always dump what's left of my breading mixture onto the chicken breasts, so I don't waste it.

Bake at 375 for about 40 minutes. Check on it occasionally. Do NOT turn/flip the chicken.


To make the gravy, you'll need:
1/2 stick butter
1/2 cup flour
2 1/2 cups chicken broth
1 tablespoon minced garlic
1 teaspoon tarragon
1/2 teaspoon onion
1 teaspoon parsley
ground pepper
salt

Whisk together butter and flour in a warm/medium heated pan to make a roux. Cook to a moist/wet sand stage. Lightly browned. Put into a bowl and place in freezer. In the meantime, combine and stir in chicken stock, minced garlic, onion, parsley, black pepper, and some salt to taste, once simmering/almost boiling, add the roux, slowly, whisking as you go, and there's your gravy! If it’s too thick, you can add a splash of chicken broth, milk, cream, half and half, or evaporated milk to thin it out without losing your taste.

The mashed potatoes are of course easy as pie, so I am not going to tell you step-by-step how to make them. (We use 3/4 cup heavy whipping cream, garlic salt, pepper, and about a half stick of butter...) :)

Fresh green beans and a homemade loaf of garlic bread, a french baguette, or your favorite bread make this a complete, and oh-so-delicious meal and it's pretty simple. Enjoy!

Wednesday, June 6, 2012

Chicken and Broccoli Casserole





Chicken and Broccoli Casserole is a big hit here at our house!

You need about 4 cups bite-sized chicken (cooked)
2 cups broccoli (either frozen or fresh, either one, steam a bit so it's almost tender)
2 cans cream of chicken
the juice of 1 medium or 2 small lemon(s) (about 1/4 cup, I think!)
1 cup mayonnaise or Miracle Whip
4 teaspoons curry powder
1/4 teaspoon fresh ground black pepper
Bread crumbs (see below for homemade - or you can ‘cheat’ and use the ones pictured)

Take 6 - 8 pieces of bread and run through food processor until you have coarse bread crumbs.
Melt 3 tablespoons of butter in a deep frying pan. Add bread crumbs, 1/4 teaspoon of pepper and 1/4teaspoon of salt. Cook on medium for about 7 minutes, or until bread is all browned. Set aside.


***Side Note: if you are using Panko breadcrumbs to save time, or because you don’t have bread on hand, just stir about 3 cups of them up with about half stick of butter, some italian seasoning, garlic, onion, salt, and pepper and follow the rest of the steps as usual.***

Combine the cream of chicken, lemon juice, mayonnaise, curry powder and pepper in blender, pulse a few times until combined.

Scrape out of food processor and into a bowl, in which you have combined the chicken and broccoli (steam the broccoli first). Stir until mixed. Pour into casserole dish. Put browned breadcrumbs on top. Bake at 350 degree oven for about 25 minutes, or until bubbly and brown.

Serve and enjoy!

***You can also make a double batch, and freeze half of it, with the breadcrumbs separated from the casserole, in an airtight freezer ziplock bag, and it makes for an easy meal... pop it out of the freezer and into the fridge the night before, right before baking, top with breadcrumbs, and bake for 30 minutes.***

Sunday, May 6, 2012

Buttermilk Substitue

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

 2. Add enough milk to bring the liquid up to the one-cup line.

 3. Let stand for five minutes. Then, use as much as your recipe calls for.

Friday, February 10, 2012

Focaccia Bread


Ingredients

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella


Directions
In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper.
Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle.
Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Monday, January 23, 2012

Creamy Pepper Dressing

Makes 4 (2-tablespoon) servings
Prep Time: 5 minutes

This classic ranch-style dressing is delicious over a variety of salads --
from a simple green salad to taco, spinach or Cobb salads.
Add an extra layer of flavor to the dressing by preparing with McCormick® Worcestershire Pepper Blend.

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
2 teaspoons cider vinegar
1 teaspoon McCormick® Black Pepper, Coarse Ground or McCormick® Worcestershire Ground Black Pepper Blend
1/4 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Onion Salt

1. Mix all ingredients in medium bowl until well blended. Cover.
2. Refrigerate until ready to serve. Stir dressing before serving.

Wedge Salad with Creamy Pepper Dressing and Bacon:
Serve Dressing over wedges of iceberg lettuce. Sprinkle with crumbled cooked bacon.

Romaine Salad with Creamy Pepper Parmesan Dressing:
Prepare dressing as directed, adding 1 tablespoon grated Parmesan cheese. Serve Dressing over salad of crisp Romaine lettuce, thinly sliced red onion and croutons.

Friday, December 23, 2011

Oreo Cheesecake Ice Cream


by The Ultimate Ice Cream Book by Bruce Weinstein

1 cup sugar
4 oz. cream cheese, softened
1 egg
1/2 t. vanilla
3/4 c. milk
1 1/2 c. heavy cream
crumbled Oreo cookies

Beat the sugar and cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the egg will scramble. Remove from the heat and pour the hot cheese custard through a strainer into a large bowl. Allow the custard to cool slightly, then stir in the the cream. Cover and refrigerate overnight.

Stir the chilled custard, then freeze in your ice cream machine according the manufacturers instructions (my machine took 30 minutes), adding the crumbledOreos to the machine when the ice cream is semifrozen. We like a lot of Oreos in ours. Allow the machine to mix in the cookies. When finished the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.

Sunday, November 20, 2011

Baklava


It's the time of year for a loved dessert in our house: Baklava!


Ingredients
1 (16 ounce) package phyllo dough
1 pound chopped walnuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup + 2 tablespoon white sugar
1 teaspoon vanilla extract
1/2 cup corn syrup

Directions
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon and 2 tablespoon sugar. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and corn syrup. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

It's delicious!!! It always tastes so much better the next day, too! Enjoy!

Sunday, October 30, 2011

Crispy Chicken Fried Chicken (with mashed potatoes and gravy, green beans and garlic bread!)

Place 4 thin chicken breasts (or tenders) into 2 cups buttermilk.


(If you don't have buttermilk on hand, put 2 tablespoons of vinegar in a bowl (not a metal one!) and add enough milk to make 2 cups.)


To the buttermilk, add 1 teaspoon fresh ground black pepper, 1 teaspoon salt, and 2 tablespoons freshly minced garlic.


Let the chicken soak in the buttermilk for a few hours. Overnight is best.


Next, we'll prepare the breading. For a quick and easy breading ingredient, you can use half a loaf of french bread, 2 - 3 cups of Panko Bread Crumbs, both of which will be more crisp, OR you can use basic Progresso Bread Crumbs, which are finer.


So, the breading is:


8 - 12 pieces of bread (regular, french, homemade, whatever you have on hand is fine, broken into crumbs - not pulverized into practically nothing (I use my food processor for this.)
1/2 to 1 cup all-purpose flour
1 tablespoon paprika
2 teaspoons Italian seasoning
1/2 to 1 teaspoon onion powder
1/4 teaspoon black pepper
1 teaspoon garlic salt
1 teaspoon chili powder
1 tablespoon parsley


You can put only the bread in the food processor, and blend until crumbled, or you can put everything in together, ensuring that the spices and flour are evenly distributed throughout the breading mixture.


*
Now it's time to take the chicken out of the buttermilk, one by one, and dredge in the breading, and carefully lay it in a pan with about 1/4 inch of super oil: Crisco, vegetable oil, canola oil, or peanut oil, whichever you have handy/prefer/like to eat. :)


Let it fry for just a minute or two before flipping over. Place them in the oven, either in the pan you fried them in {oven safe, of course!} or place them in a glass casserole dish to bake for about 25 minutes @ 350 degrees.


Now, you can use the pan you fried them in to make gravy. Whisk in butter and flour to make a roux.  Put into a bowl and place in freezer. In the meantime, combine and stir in chicken stock, garlic, onion, parsley, black pepper, and some salt to taste, once simmering/almost boiling, add the roux, slowly, whisking as you go, and there's your gravy! The mashed potatoes are of course easy as pie, so I am not going to tell you step-by-step how to make them. (We use 3/4 cup heavy whipping cream, garlic salt, pepper, and about a half stick of butter...) :)


Fresh green beans and a homemade loaf of garlic bread, a french baguette, or just some bread make this a complete, and oh-so-delicious meal and it's really pretty simple. Enjoy!

Buttermilk Fried Chicken with Gravy

6 Servings 
Prep time: 15 min. + chilling
Cook time: 1 hour 

Ingredients
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
Oil for frying

Gravy:
3 tablespoons all-purpose flour
1 cup milk
1-1/2 to 2 cups water
Salt and pepper to taste

Directions
Place chicken in a large shallow dish.
Pour buttermilk over; cover and refrigerate for 1 hour.
Combine the flour, salt and pepper in a large resealable plastic bag.
Drain chicken pieces; add to flour mixture, one at a time, and shake to coat.
Shake off excess; let stand on waxed paper for 15 minutes before frying.
Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides.
Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender.
Uncover and cook 5 minutes longer.
Remove chicken; drain on paper towels and keep warm.
Drain all but 1/4 cup drippings from skillet; stir in flour until blended.
Gradually add milk, then 1-1/2 cups water.
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Add remaining water if needed.
Season with salt and pepper.
Serve with chicken.
Yield: 6 servings.
 {Originally published as Buttermilk Fried Chicken with Gravy in Taste of Home April/May 1994, page 37}