Potatoes:
3 Tbsp butter
1 Lrg onion, chopped
1/4 C all purpose flour
1 1/2 C chicken broth
1 C milk
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 C shredded cheddar cheese
26 oz-bag frozen shredded hash browns (I used real potatoes, just cook the dish longer)
1/2 C sour cream
Topping:
3 C cornflakes, lightly crushed
2 Tbsp butter, melted
Melt the butter in a large pot over medium heat. Add the onion until it is soft. Stir in the flour, cook, stirring constantly, for about a minute. Combine the broth and milk in a liquid measuring cup and slowly whisk into the onion mixture. Add the salt, pepper, and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
Take the pot off the heat and stir in the cheese until smooth. Mix in the potatoes and then fold in the sour cream.
In medium bowl, toss the cornflakes with the butter until evenly combined. Pour the potato mixture into a 9x1 baking dish and top with buttered cornflakes. Bake at 350 degrees for 45 minutes. Longer if you are using raw potatoes, just keep checking them until the potatoes are at your desired texture. Let sit 10 minutes before serving.
Thursday, December 29, 2011
Sunday, October 2, 2011
Oreo Brownies
I've been in such a brownie mood lately. Any recipe I see for brownies immediately gets bookmarked for future baking. I made these delicious Oreo Brownies for a meeting one afternoon. These brownies were gone before the meeting was half over and my friend said they were the "best brownies she's ever tasted". I am inclined to agree with her. I could easily eat an entire pan of these babies in one sitting. Absolutely delicious.
Oreo Brownies
1 box brownie mix (with ingredients to prepare them according to package directions)
1 package oreo cookies- chopped
1 tub of cool whip- thawed
1 8 oz. pkg cream cheese- softened
2 cups powdered sugar
1 cup chocolate chips
Prepare brownies according to package directions. Add 1/3 of the chopped oreos. Bake according to package directions. Let cool completely. In a mixing bowl beat cream cheese and powdered sugar until smooth. Fold in cool whip and another 1/3 of chopped oreos. Spread the cream cheese mix on top of cooled brownies. Melt chocolate chips in microwave. Spread evenly over cream cheese layer. Sprinkle remaining oreos on top. Refrigerate for at least an hour. Serve.
Thanks to Dayna for the recipe!
Thanks to Dayna for the recipe!
Thursday, September 22, 2011
Turkish Delight
So I have always wanted to make this recipe From " The Chronicles of Narnia, The Lion, The Witch, and The Wardrobe." Some of the Ingredients are hard to find. Has anyone ever made this before>??? If you have and have a recipe that is fabulous please tell me. I hear that rose water is hard to find but you can make your own, On a How to site. There is also a Rhubarb recipe that I would like to try. I am going to post both of these. I have been looking at so many recipes and this one looks the best and has the best instructions. I will post pics when I make it. Hopefully today. :) That's the idea anyways.
2 1/4 cups water
Juice of 1/2 lemon or 1/2 Tablespoon of Lemon Juice
1/2 cup cornflour Or Corn Starch
1/2 teaspoon cream of tartar (this stops the mixture from crystalising)
1/2 tbsp essence of rose water
1/2 cup icing sugar Or Powdered Confectioners Sugar
1/8 cup extra cornflour or Cornstarch
2 cups of rhubarb simple syrup
1 envelope of gelatin powder
2 tablespoons of cornstarch
1/4 + 1/4 cup of water
2 tablespoons of cornstarch and 4 tablespoons of icing sugar
Line the bottom and sides of a standard loaf pan with plastic wrap. Sift the cornstarch with the icing sugar and set aside.
Soften the gelatin powder in 1/4 cup of warm water. Let it bloom until fully hydrated. At the same time, dissolve the cornstarch in 1/4 cup of cold water. Mix to make a slurry.
Put the rhubarb simple syrup in a non-reactive pot. Add the softened gelatin and the cornstarch mixture. Stir to blend completely.
Heat over medium high heat for about 15 - 20 minutes, approximately 112C.
Remove from the heat and cool slightly. Then pour into the prepared pan. Let sit 12 hours at room temperature. Do not refrigerate.
Remove the jellied mixture from the pan and place on a cutting board that has been liberally dusted with the cornstarch and icing sugar mixture. Dust the top of the jellied mixture, as well. With a clean, sharp knife cut into desired shapes and sizes. Carefully toss the jellied candy in the cornstarch and icing sugar mixture. Place on parchment paper to dry.
Do not store in the refrigerator. Store in a tightly closed container in a cold room. This will keep up to 3 months.
Cooks Notes:
Temperature. With a definite concentration and time for setting, solidification occurs only with a definite temperature. For a high solidifying temperature a high concentration of gelatin is required. The slower a gelatin solution is cooled, the higher the temperature at which it solidifies. A gelatin solution may be cooled down, by packing ice around its container, to a temperature below that at which setting would occur if a longer time is allowed. On the other hand, gelatin solutions may be mixed and left standing for 2 or 3 hours at room temperature. If they are then put in ice or the refrigerator they set quite rapidly and as if gel nuclei might have started to form while standing at room temperature. At low temperatures all gelatins become firmer. At high temperatures they are liquid, for no gel occurs at temperatures above 35°C. with any concentration of gelatin. With the same concentration one gel may set at 10°C, another at 12°, still another at 14° to 16°C, and others require lower temperatures for setting. The gelatin's that set at higher temperatures show jellies of greater firmness than those that set at low temperatures. The ones requiring lower temperatures than 10°C. to set do not serve very well, for they also soften at a low temperature.
Turkish Delight
Ingredients:
2 cups sugar2 1/4 cups water
Juice of 1/2 lemon or 1/2 Tablespoon of Lemon Juice
1/2 cup cornflour Or Corn Starch
1/2 teaspoon cream of tartar (this stops the mixture from crystalising)
1/2 tbsp essence of rose water
1/2 cup icing sugar Or Powdered Confectioners Sugar
1/8 cup extra cornflour or Cornstarch
Method:
1. Boil the sugar with the lemon juice and 3/4 cups of water. Use a jam thermometer and remove from the heat when the syrup reaches the soft ball stage (115C).
2. While you are boiling the sugar syrup, combine the cream of tartar and a cup of Cornstarch with 1.5 cups of cold water. (Using cold water should prevent lumps.) Mix well and bring up to a simmer, stirring all the time. Continue stirring at a simmer until the mixture has made a thick, gluey paste. Stir the sugar syrup into this paste. (If you end up with lumps at this stage, push everything into a saucepan through a sieve with the back of a ladle.)
3. Simmer the sugar and cornstarch mixture, stirring every few minutes, until it’s a golden-honey colour and about 120C (this is halfway between soft and hard ball on your jam thermometer, and will take about an hour).
4. Divide the mixture into two, and pour it into prepared trays lined with oiled cling film. I used a small tupperware as I wanted turkish delights with a bit of height to them and found that with my trays they were really flat.
5. Add rose water and a few drops of pink food colouring and stir. Cover and chill for a few hours until set. Or over night.
6. Turn it out and slice the set Turkish Delight into cubes, and roll in a mixture of 1/2 cup powdered sugar and 1/8 cup Cornstarch so that they don’t stick together. Store in airtight boxes between layers of greaseproof paper, well-dusted with the powdered sugar/cornstarch mixture.
Rhubarb Turkish Delight
2 cups of rhubarb simple syrup
1 envelope of gelatin powder
2 tablespoons of cornstarch
1/4 + 1/4 cup of water
2 tablespoons of cornstarch and 4 tablespoons of icing sugar
Line the bottom and sides of a standard loaf pan with plastic wrap. Sift the cornstarch with the icing sugar and set aside.
Soften the gelatin powder in 1/4 cup of warm water. Let it bloom until fully hydrated. At the same time, dissolve the cornstarch in 1/4 cup of cold water. Mix to make a slurry.
Put the rhubarb simple syrup in a non-reactive pot. Add the softened gelatin and the cornstarch mixture. Stir to blend completely.
Heat over medium high heat for about 15 - 20 minutes, approximately 112C.
Remove from the heat and cool slightly. Then pour into the prepared pan. Let sit 12 hours at room temperature. Do not refrigerate.
Do not store in the refrigerator. Store in a tightly closed container in a cold room. This will keep up to 3 months.
Cooks Notes:
Temperature. With a definite concentration and time for setting, solidification occurs only with a definite temperature. For a high solidifying temperature a high concentration of gelatin is required. The slower a gelatin solution is cooled, the higher the temperature at which it solidifies. A gelatin solution may be cooled down, by packing ice around its container, to a temperature below that at which setting would occur if a longer time is allowed. On the other hand, gelatin solutions may be mixed and left standing for 2 or 3 hours at room temperature. If they are then put in ice or the refrigerator they set quite rapidly and as if gel nuclei might have started to form while standing at room temperature. At low temperatures all gelatins become firmer. At high temperatures they are liquid, for no gel occurs at temperatures above 35°C. with any concentration of gelatin. With the same concentration one gel may set at 10°C, another at 12°, still another at 14° to 16°C, and others require lower temperatures for setting. The gelatin's that set at higher temperatures show jellies of greater firmness than those that set at low temperatures. The ones requiring lower temperatures than 10°C. to set do not serve very well, for they also soften at a low temperature.
Monday, August 22, 2011
Veggies and Bow Ties with Pesto
-12 ounces bow tie pasta
-1 Tbsp olive oil
-1/2 lb green beans OR asparagus, trimmed and cut into 2-inch pieces
-1 yellow or red pepper, diced
-1 small zucchini, peeled and halved lengthwise and cut into 1/4 inch moons
-2 cloves garlic, sliced
-1/2 C. prepared pesto
-1/4 C. heavy cream
-1 C. grape tomatoes, halved
-1/2 tsp salt
Bring a large pot of salted water to boiling. Add bow ties and cook following package directions, about 8 minutes. Drain. Meanwhile, heat oil in a large nonstick skillet over medium high heat. Add green beans and pepper, cook 5 minutes. Add zucchini and garlic. Cook 2 minutes. Stir in pesto and heavy cream, cook 1 minute. Stir in tomatoes and salt and remove from heat. Add cooked bow-ties to sauce and toss well to combine.
-1 Tbsp olive oil
-1/2 lb green beans OR asparagus, trimmed and cut into 2-inch pieces
-1 yellow or red pepper, diced
-1 small zucchini, peeled and halved lengthwise and cut into 1/4 inch moons
-2 cloves garlic, sliced
-1/2 C. prepared pesto
-1/4 C. heavy cream
-1 C. grape tomatoes, halved
-1/2 tsp salt
Bring a large pot of salted water to boiling. Add bow ties and cook following package directions, about 8 minutes. Drain. Meanwhile, heat oil in a large nonstick skillet over medium high heat. Add green beans and pepper, cook 5 minutes. Add zucchini and garlic. Cook 2 minutes. Stir in pesto and heavy cream, cook 1 minute. Stir in tomatoes and salt and remove from heat. Add cooked bow-ties to sauce and toss well to combine.
Pork Chops with Golden Applesauce
-3-4 golden delicious apples, chopped
-2 tsp lemon juice
-2 ounces golden raisens
-1-inch piece fresh ginger root
-3 Tbsp light brown sugar
-2 C. apple juice or cider
-1/2 tsp ground cinnamon
-1/4 tsp nutmeg
-2 Tbsp veg oil
-4 boneless pork loin chops
-salt and pepper to taste
-2 Tbsp butter
Combine first 8 ingredients in a medium pot placed over medium high heat and cook until chunky sauce forms, 10-12 minutes, stirring occasionally. It should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from heat.
Heat a large nonstick skillet over medium high heat. Add oil to pan. Season chops with S & P. Cook chops until brown and start to caramelize. Remove from heat and let the rest. Deglaze the pan with a splash of apple juice and 2 Tbsp of butter. Pour pan sauce over chops. Remove ginger piece from sauce and top chops with generous portions of warm applesauce.
-2 tsp lemon juice
-2 ounces golden raisens
-1-inch piece fresh ginger root
-3 Tbsp light brown sugar
-2 C. apple juice or cider
-1/2 tsp ground cinnamon
-1/4 tsp nutmeg
-2 Tbsp veg oil
-4 boneless pork loin chops
-salt and pepper to taste
-2 Tbsp butter
Combine first 8 ingredients in a medium pot placed over medium high heat and cook until chunky sauce forms, 10-12 minutes, stirring occasionally. It should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from heat.
Heat a large nonstick skillet over medium high heat. Add oil to pan. Season chops with S & P. Cook chops until brown and start to caramelize. Remove from heat and let the rest. Deglaze the pan with a splash of apple juice and 2 Tbsp of butter. Pour pan sauce over chops. Remove ginger piece from sauce and top chops with generous portions of warm applesauce.
Emeril's three-cheese baked Macaroni
-course salt
-1/2 lb elbow mac
-3 slices bacon, diced
-1 1/2 tsp minced garlic
-3 lrg eggs
-1 can (12oz) evaporated milk
-1/4 tsp cayenne papper
-1/8 tsp ground nutmeg
-1 1/2 C. grated sharp cheddar
-1/2 C. grated Monterey Jack cheese
-1/2 C. finely grated parmesan
Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni for 6 minutes. Drain. Meanwhile, heat a small skillet over medium heat and add bacon. Cook until bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With slotted spoon, transfer bacon mixture into medium bowl, add macaroni and stir. In a large bowl whisk together eggs and evap. milk. Add 1/2 tsp salt, cayenne, nutmeg and cheeses, mix well. Add macaroni mixture and stir well to combine. Transfer to a 9 inch dish or 2 qrt dish. With a spoon, gently spread mixture to form an even layer. Bake until sauce is bubbling at edges, about 12 minutes. Let rest 10 minutes before serving.
-1/2 lb elbow mac
-3 slices bacon, diced
-1 1/2 tsp minced garlic
-3 lrg eggs
-1 can (12oz) evaporated milk
-1/4 tsp cayenne papper
-1/8 tsp ground nutmeg
-1 1/2 C. grated sharp cheddar
-1/2 C. grated Monterey Jack cheese
-1/2 C. finely grated parmesan
Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni for 6 minutes. Drain. Meanwhile, heat a small skillet over medium heat and add bacon. Cook until bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With slotted spoon, transfer bacon mixture into medium bowl, add macaroni and stir. In a large bowl whisk together eggs and evap. milk. Add 1/2 tsp salt, cayenne, nutmeg and cheeses, mix well. Add macaroni mixture and stir well to combine. Transfer to a 9 inch dish or 2 qrt dish. With a spoon, gently spread mixture to form an even layer. Bake until sauce is bubbling at edges, about 12 minutes. Let rest 10 minutes before serving.
Creamy Chicken
-2-4 chicken breasts
-1 package cream cheese
-2 cans green chilies (diced)
-1/2 C. salsa
-garlic, salt and pepper-to taste
Add all ingredients in crock pot. Shred chicken as it cooks. We eat this with rice, black beans and cheese wrapped up in tortillas
-1 package cream cheese
-2 cans green chilies (diced)
-1/2 C. salsa
-garlic, salt and pepper-to taste
Add all ingredients in crock pot. Shred chicken as it cooks. We eat this with rice, black beans and cheese wrapped up in tortillas
Fruity Summer Pasta Salad
-1/2 package bow tie pasta, cooked and drained
-1/4 C. light mayo
-1/4 C. sour cream
-1 can chicken, shredded
-1 can pineapple tidbits
-1 apple diced (I like Fugi)
-2 C. red grapes, halved
-salt and onion powder to taste
Cook pasta and rinse with cold water. Mix in all ingredients!
-1/4 C. light mayo
-1/4 C. sour cream
-1 can chicken, shredded
-1 can pineapple tidbits
-1 apple diced (I like Fugi)
-2 C. red grapes, halved
-salt and onion powder to taste
Cook pasta and rinse with cold water. Mix in all ingredients!
Wednesday, March 16, 2011
Frosted Banana Cookies
Ingredients
Cookies:
½ cup butter, softened
¼ cup solid Crisco shortening
¾ cup brown sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon banana flavoring (can omit and increase vanilla to 1 tsp)
2 large ripe bananas, peeled and mashed
1 heaping tablespoon sour cream
¼ teaspoon salt
1 teaspoon baking soda
2 cups flour
Frosting:
6 tablespoons brown sugar
1/4 cup whole milk or half and half
4 tablespoons butter
powdered sugar
½ teaspoon vanilla extract
How to make it
For cookies, cream together butter, shortening and sugar. Add egg, flavorings, bananas and sour cream; beat well. Add dry ingredients; mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for about 10 minutes, until bottoms are just lightly browned. Cool and frost.
For frosting, combine brown sugar, milk and butter in saucepan; bring to a rolling boil. Remove pan from heat; beat in enough powdered sugar to make frosting spreadable; beat in vanilla. As this frosting cools, it will become difficult to spread. If this happens, reheat it in the microwave for a few seconds, or add a bit more milk to thin it. I like to frost the cookies while the frosting - and the cookies - are still just a bit warm, so that it drapes over the cookie and coats it nicely.
I like to add chopped walnuts on top of the frosting-it makes the cookies look prettier and taste even better to nut lovers!
I found this recipe online a few years ago and it is really good-in fact I am heading to the kitchen to make some right now!
Cookies:
½ cup butter, softened
¼ cup solid Crisco shortening
¾ cup brown sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon banana flavoring (can omit and increase vanilla to 1 tsp)
2 large ripe bananas, peeled and mashed
1 heaping tablespoon sour cream
¼ teaspoon salt
1 teaspoon baking soda
2 cups flour
Frosting:
6 tablespoons brown sugar
1/4 cup whole milk or half and half
4 tablespoons butter
powdered sugar
½ teaspoon vanilla extract
How to make it
For cookies, cream together butter, shortening and sugar. Add egg, flavorings, bananas and sour cream; beat well. Add dry ingredients; mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for about 10 minutes, until bottoms are just lightly browned. Cool and frost.
For frosting, combine brown sugar, milk and butter in saucepan; bring to a rolling boil. Remove pan from heat; beat in enough powdered sugar to make frosting spreadable; beat in vanilla. As this frosting cools, it will become difficult to spread. If this happens, reheat it in the microwave for a few seconds, or add a bit more milk to thin it. I like to frost the cookies while the frosting - and the cookies - are still just a bit warm, so that it drapes over the cookie and coats it nicely.
I like to add chopped walnuts on top of the frosting-it makes the cookies look prettier and taste even better to nut lovers!
I found this recipe online a few years ago and it is really good-in fact I am heading to the kitchen to make some right now!
Tuesday, March 15, 2011
Creamy Polenta
Ingredients:
-1 C. milk
-1 1/3 C half and half, divided
-2 T. butter, divided
-1/3 C. course polenta (corn meal)
-salt
-1/2 C grated parmesan
Directions:
Spray slow cooker, turn onto High.
In a saucepan, add the milk, 1 C half and half, 1 T. butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep from getting lumps. Boil for 2-3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker, and whisk in the remaining 1 T or butter and remaining 1/3 C half and half, and parmesan.
-1 C. milk
-1 1/3 C half and half, divided
-2 T. butter, divided
-1/3 C. course polenta (corn meal)
-salt
-1/2 C grated parmesan
Directions:
Spray slow cooker, turn onto High.
In a saucepan, add the milk, 1 C half and half, 1 T. butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep from getting lumps. Boil for 2-3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker, and whisk in the remaining 1 T or butter and remaining 1/3 C half and half, and parmesan.
Sunday, February 13, 2011
Two-Toned Fudge
-1/2 C. Butter, softened
-2 C. packed brown sugar
-1 C. evaporated milk
-1 C. granulated sugar
-1 jar (7 ounces) marshmallow creme
-1 tsp Vanilla
-1 1/2 C. semi-sweet chocolate chips
-1/2 C. butterscotch chips (I have replaced this for other flavors, works the same)
Line, in a 9 inch square pan, foil greased with butter. Set aside. In a large heavy sauce pan, combine the sugars, milk and butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, boil for 5 minutes stirring constantly. Reduce heat to low, stir in mallow creme until melted and blended. Remove from heat, stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in chocolate chips until chips are melted. pour into prepared pan. Add butterscotch chips to the remaining mallow mixture and stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Place in fridge and leave in over night until firm. Using the foil, remove from pan and cut. Store in fridge. yields 2 3/4 lbs.
-2 C. packed brown sugar
-1 C. evaporated milk
-1 C. granulated sugar
-1 jar (7 ounces) marshmallow creme
-1 tsp Vanilla
-1 1/2 C. semi-sweet chocolate chips
-1/2 C. butterscotch chips (I have replaced this for other flavors, works the same)
Line, in a 9 inch square pan, foil greased with butter. Set aside. In a large heavy sauce pan, combine the sugars, milk and butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, boil for 5 minutes stirring constantly. Reduce heat to low, stir in mallow creme until melted and blended. Remove from heat, stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in chocolate chips until chips are melted. pour into prepared pan. Add butterscotch chips to the remaining mallow mixture and stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Place in fridge and leave in over night until firm. Using the foil, remove from pan and cut. Store in fridge. yields 2 3/4 lbs.
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