Saturday, February 23, 2008

Homemade Egg Nog

My mom does this the best! It is so good! really fattening, but once a year, who cares!!!

1 1/3 c. sugar
8 egg yolks
1 t. salt
8 c. milk
8 c. half and half
8 egg whites
3/4 c. sugar
4 t. vanilla
4 t. brandy flavoring
1 c. whipped and sweetened (with powdered sugar and vanilla), cream

Beat sugar and egg yolks. Add salt. Stir in half and half, and milk. Cook over medium heat in Large saucepan, stirring so it doesn't scorch. Don't boil. Watch for steam to start coming out. Take off heat and cool.
Beat egg whites until just foamy, no peaks. Add 3/4 c. sugar and blend. Fold egg whit mix into cooled half and half mix. Add brandy flavoring. Serve each glass with a dollup of whipped cream and a sprinkle of nutmeg.

Tomato Basil Parmesan Soup

I'm not one for straight tomato soups, but this one is different. Really good when eaten with my breadsticks dipped in it! It requires a lot of pans, but the result is DELISH!!

3 c. whole tomatos with juice
1/4 c. veg oil
1 c. finely diced celery
1 c. finely diced onions
1 c. finely diced carrots
4 T. fresh oregano (or 1 t. dried)
4 c. chicken broth
2 T. butter
1/2 c. flour
2 c. half and half, warmed
1 c. parm cheese
1 t. salt
1/4 t. ground black pepper
bay leaf
1 T. basil

Place whole tomatos and juice in a bowl or food processor, and puree. Set aside. Heat oil in soup pot, add celery, onions, and carrots. Saute 5 minutes. Add basil, oregano, and bay leaf. Add tomatos and chicken stock. Bring to a boil, reduce heat and allow to simmer until carrots are tender. About 15 minutes. While soup simmers, prepare a roux. Melt butter in skillet over low heat. Add flour and cook, stirring constantly, 5-7 minutes. Stir one cup hot soup into roux, stirring constantly. Add another 3 c. hot soup and stir until mixture is smooth. Add the roux mix back into rest of hot soup and bring to a simmer stirring constantly. Soup will begin to thicken. In a separate saucepan, warm half and half over low heat and set aside. add parm cheese to soup and wisk to blend. Stir in warm half and half. Add salt and pepper. Simmer soup over low heat 15-20 min, stirring occasionally to blend half and half and parm cheese into soup as soup thickens. Remove from heat and serve.

Orange muffins with Brown Sugar Glaze

I got this recipe from "the pioneer woman cooks" website. Really yummy!

1 c. sugar
1 c. butter, softened
2 eggs
1 c. buttermilk (if you don't have buttermilk, add 1 T. vinegar to 1 c. milk)
1 t. baking soda
2 c. sifted flour
grated rind of 2 oranges
juice of 2 oranges
1 c. brown sugar

Preheat oven to 375 degrees. Cream butter and sugar together. Add eggs and mix well. Dissolve baking soda into buttermilk; pour in mixing bowl. Add 2 c. flour and orange rind and mix together well. Fill mini muffin pans (regular ones work, too) 2/3 full and bake for 12-17 minutes, until light golden. Remove from oven.

Combine 1 c. brown sugar with the juice from the 2 oranges. Stir together, and drizzle over warm muffins. Remove from pans immediately and eat warm.


Ebil-what??? Its a breakfast thingy that's danish,( I think)! All i know is that they are very good, you have to have a special pan, and my grandma used to make them for us all the time if we slept over.

2 c. flour
2 1/4 c. buttermilk
3 eggs
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 t. nutmeg

Mix all ingredients until lumps are gone. Scoop into oiled ebilskiver pan and cook until done, turning over when golden brown. Top with powdered sugar, or jam, or syrup, whatever you like! (it's like having a fluffy doughnut hole for breakfast!)

Million Dollar Dessert

Easy, chocolatey and good!

1st layer:
3/4 c. nuts, chopped fine
1 1/2 c. flour
3 T. sugar
3/4 c. butter, softened

Mix and press into 9x13 baking dish. Bake at 350 degrees for 15 minutes.
Let cool.

2nd layer:
8 oz cream cheese, softened
1 c. powdered sugar
1 c. cool whip
Mix and spread over cooled 1st layer.

3 rd layer:
1 lg. pkg instant chocolate pudding
3 c. milk
Mix together and spread on 2nd layer. Cover the entire dessert with cool whip and sprinkle with chopped nuts ( if desired).
Keep in fridge until ready to eat!

Chex mix: The original

This is one of my favorite snacks ever! I can't imagine a superbowl without it!

6 T. butter
2 T. worsestershire sauce
1 1/2 t. seasoned salt
3/4 t. garlic powder
1/2 t. onion powder
3 c. corn chex cereal
3 c. rice chex cereal
3 c. wheat chex cereal
1 c. mixed nuts
1 c. bite size pretzels
1 c. bagel chips ( i don't use these because I don't like them! I just add extra pretzels and nuts..)

Heat oven to 250 degrees. In ungreased large roasting pan, melt butter in oven, don't let it brown! stir in seasonings. Gradually add remaining ingredients until evenly coated.
Bake for one hour, stirring every 15 minutes. Spread on paper towels until cooled. Store in airtight container. ( the 1 gallon size ziplock bags work well, too!)

Bread recipe for those who can't make bread

If I can do this, so can you!

2 T. yeast
1 T. sugar
1/2 c. hot tap water
Mix together and set aside.

In mixing bowl mix all together:
7 c. flour
5 c. warm h2o
2 T. salt
2/3 c. cooking oil
2/3 c. honey (pour in oil first and then honey and it won't stick to the measuring cup!)

Then add 1 more cup flour. Mix. Add yeast mixture.
Add approx. 4 more cups flour and mix until desired consistency. Knead for 10 minutes. (i just let my kitchen aid do all the work for me!) Grease 2 large bread pans. and let dough rise in pans for about 35 munutes. preheat oven to 350 degrees. bake for 35 minutes. brush with melted butter if desired.
So good right out of the oven with butter!!!! yum yum!!

Really Good Artichoke Dip in a bread bowl

This recipe is courtesy of my friend Monica. I don't think she gets invited to any gatherings unless she promises to make this! And rightly so, it is addicting and delicious!

8 oz cream cheese softened
8 oz mayonnaise
1 T. dill
2 small or 1 large can of artichoke hearts in oil.
sourdough breadbowl

Dig out center of bread bowl and save for dipping later. Drain artichoke hearts and cut into ite size pieces. Mix together with all other ingredients and put in breadbowl. Wrap the whole thing in aluminum foil and bake in 250 degree oven for 2 hours. Serve with crackers and saved bread.

Lex's famous Barbeque

Now, this is my dad's one and only famous recipe - but it's a good one and he definitely can make it the best. I think most people call them "sloppy joe's", but we grew up calling them "barbeque's" so that's what I named it. They are best served with homemade french fries ( I will post the recipe), and homemade fry sauce.

1 lb. ground beef
Brown with 1/2 -1 onion, chopped - depending if you like lots of onions or not.
season with salt, pepper, garlic salt, and season salt.
Then add:
1 sm can tomato sauce
3/4-1 c. HEINZ ketchup (yes the brand does make a difference!! it is a sin in my family to taint the meat with lesser brands!!!) - we judge the amount by taste
2 T. vinegar
2-3 T. brown sugar (again start small and add later)
1 t. ground mustard
1-2 T. worcestershire sauce
Simmer all together and let all the flavors blend, taste and check for seasoning and flavor and add more of anything until it tastes just right....If the mixture is too runny add flour a tablespoon at a time until it thickens up. I like to top mine with a slice of cheese. My husband also adds pickles onto his.

Ribbon Jello

I know, I know - a jello recipe you say??? This is the one and only one that I will ever post because it has a special place in my heart. It was made with love by either my mom or one of my aunt's for every thanksgiving that I can ever remember and I attempted it by myself this year. This is not a recipe for the impatient or the perfectionist. It takes hours to make and seconds to eat. But the presentation is amazing and it actually is good for jello!!!!

6 - 3oz pkgs jello (i like to make a rainbow so I get a red, orange, yellow, blue, green, and purple colored mix - you can use any flavors you want, but the different colors give an awesome look!)

For each package:
dissolve jello in 1 c. boiling water and then divide mixture evenly into 2 bowls.
Bowl 1: stir 1/3 c. sour cream. Pour into 9x13 baking dish. let set until firm in fridge.
Then top with:
Bowl 2: Stir in 3 T. cold h20, pour over set sour cream layer. Return to fridge and let set until firm.
Then repeat process with each new color/package of jello.
I promise you'll like it if you try it!

The best Thanksgiving stuffing EVER!!

I made this for Thanksgiving this last year and everyone raved!!!

1 1/2 c. cubed whole wheat bread
3 3/4 c. cubed white bread
1 lb. turkey sausage ( I used mild italian sausage and it was good!)
1 c. chopped onion
3/4 c. chopped celery
2 1/2 t. dried sage
1 1/2 t. dried rosemary
1/2 t. dried thyme
1 golden delicious apple, cored and chopped
3/4 c. dried cranberries
1/3 c. minced fresh parsley
1 cooked turkey liver, finely chopped ( if this grosses you out just leave it out!)
3/4 c. turkey stock ( i used canned chicken stock)
4 T. unsalted butter, melted

Preheat oven to 350 degrees. Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5-7 minutes, or until evenly toasted. Transfer into a large bowl.

In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. add the celery, sage, rosemary, and thyme, cook for 2 minutes to blend flavors.

Pour sausage into bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with butter and turkey stock and mix lightly. Spoon into turkey to fill loosely. **I didn't stuff my turkey - i just put the stuffing back onto a cookie sheet and warmed it through and it was wonderful!**

Chocolate Eclair Cake

Graham crackers
2 3oz pkgs vanilla flavored instant pudding
3 1/2 c. milk
1 8oz tub cool whip
chocolate frosting

Line 9x11 baking dish with graham crackers to cover bottom. Whip pudding and milk. Add cool whip to pudding mix and mix until smooth. Add a layer of pudding mix on top of graham crackers. Add another layer of crackers, and top with another layer of pudding mix. End with a cracker layer and frost with chocolate frosting. (i just buy a can of like betty crocker stuff and stick it in the microwave for about 10-15 seconds to soften it up a bit and then it spreads easier!). Let set in fridge for at least an hour or overnight if you can.

Christmas Balls of Chocolate Goodness

This is like my most favorite candy that my mom used to make for Christmas - they are involved but so so so yummy!!!

1 can eagle brand milk
1 box+ 1 c. powdered sugar ( i believe that a box consists of 3 1/2 c.)
2 squares butter, softened
1 t. vanilla

cream above ingredients until smooth and then divide into 4 sections. Freeze. After frozen scoop out balls with a melon baller (or other such tool) and refreeze on a cookie sheet covered with wax paper. Dip frozen balls into melted dipping chocolate and then roll in chopped nuts. Try not to eat them all yourself. You should share. (at least a few...)

Christmas Caramels

mmmmm, it took about 3 tries but I finally got this down - candy thermometer is a necessity! ( i know Christmas is over, but I'm trying to get all my recipes in so just deal with it!!! there will probably be random holiday things thrown in here and there... :)

2 c. sugar
1/4 c. butter
3/4 c. light corn syrup
2 c. heavy whip cream
1/8 t. salt
1 t. vanilla
1/2-3/4 c. chopped nuts ( i used walnuts)

Combine sugar, syrup, salt, butter, and 1 cup of cream in a large saucepan (important to use a large one because when this boils it expands and it is really hot!) Stir constantly until mixture comes to a full boil - then gradually add rest of cream making sure mixture doesn't stop boiling. cook to "hard ball stage" or 250 degrees on candy thermometer. ***(if you would like them to be chewier only cook until 234 degrees - play with it and see what you like!) Remove from heat and stir in nuts and vanilla. Pour into buttered 8 inch square pan. Let cool and enjoy! ( you can share with your neighbors if you're in the Christmas mood.... :)

Monday, February 18, 2008

Cottage Cheese Crescent Rolls

I love to make rolls and bread and this was a fun, easy twist!

Combine in food processor or by hand, mixing just until dough forms soft ball that holds itself together:
1 c. butter, chilled (you could probably use less, they were good when I made them, but too greasy)
2 c. flour
1 c. cottage cheese (regular or lowfat)

Shape into balls approximately 2-1/2 inches in diameter. Cover and chill well.Roll dough balls into one big ball and roll out as for pie crust on lightly floured surface (9-10” diameter). Cut into wedges of preferred size. Shape into crescents (roll, beginning at widest end.) Place on ungreased or parchment-lined shallow-rimmed pan, point down.Bake 12-15 minutes in pre-heated 375˚ oven until golden brown.NOTE: This is a very soft, tender dough. May be frozen before or after shaping. makes 1-2 dozen, depending on size.

Taco Bake Casserole

I got this off of a recipe blogsite and it was really good and easy!
Brown 3/4 - 1 lbs. ground beef with onions, salt and pepper.
Once browned, add:
1 can tomato soup
1.5 cups salsa (or more to taste)
1 cup shredded jack cheese
1/2 c. milk
8 corn tortillas (cut into 1 inch squares).

Mix well, pour into casserole dish. Sprinkle with cheese. Bake at 350 for 20-25 minutes, until cheese is bubbly on top. Serve with sour cream, guacamole, tomatoes, lettuce and tortilla chips.

Cheesy Veggie Soup

1 16 oz. bag frozen veggies (California Medley - broccoli, cauliflower, carrots)

1 16 oz. bag frozen broccoli

1 can broccoli soup

1 can cheddar cheese soup

1 can evaporated milk

1/4 c. finely chopped onions (or 1/8 c. dried minced onion)

1/2 tsp. minced garlic (optional)

1/2 tsp. salt

1/4 tsp. pepper

Pour ingredients in crock pot. Cook on low for 3-4 hours, or high for 1-2 hours. Sprinkle with cheese and serve in bread bowl or with crusty french bread. Delish


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