I love making soup when the weather turns cooler and this is one of my favorite soups to make. It is so delicious. I made it last night and couldn't wait to have the leftovers for lunch today. It is one of Zach's favorites too. If you like a good chicken noodle soup you will love this!
I am going to give you the recipe and then I will give you my modifications to it. Here is the actual recipe:
Chicken Noodle Stew
2 chicken breast - 1/2" cubes
2 tablespoons olive oil
1/2 cup white onion (minced)
1 cup chopped celery leaves
2 bay leaves
1 cup chopped celery stalks
2 cups sliced carrots
3 quarts water or chicken broth
chicken bouillon cubes
homemade noodles (or store bought)
pepper to taste
pinch of red pepper flakes
3 tablespoons cornstarch in 1/2 cup water
Combine first 4 ingredients in a large pot. Cook over medium-high heat until chicken is done and onions are clear. Add bay leaves, the other celery, carrots, water, and bouillon cubes (if used water instead of broth); boil until carrots are crisp-tender. Add noodles. Add pepper, red pepper flakes, and enough bouillon for a strong chicken flavor. And 2/3 of the cornstarch mixture, stir and simmer to thicken. Add more for desired consistency. Remove bay leaves and serve.
Chicken Noodle Soup Noodles
3 tablespoons cold water
1 teaspoon salt
2 eggs, beaten
1 1/2 cups flour
Combine the cold water and salt with the 2 beaten eggs, add about 1 cup of the flour. Roll out to desired thickness while adding the last of the flour using a rolling pin. Cut into think strips using a pizza cuter and put into boiling soup.
*My Notes:
- I cook my chicken separately and shred it. I add it to the soup at the very end. I do it this way because I prefer shredded chicken to chunks of chicken. So I just cook the onions and celery stalks with the carrots and celery.
- I never have bay leaves on hand so I just leave those out.
- I like lots of veggies to I normally add a little more than it calls for
- If you don't have red pepper flakes it's not the end of the world but I think that is my favorite part of the soup. It gives it a little kick. Just don't add too much!
- I always use the homemade noodles, they are so good! They are a bit tricky at first. You don't want to add too much flour to them or they will be too stiff. The problem is, they are going to stick to the counter if you don't have enough flour and then you can't peel them off. Here is my solution, keep adding flour underneath them as you roll them out, and add flour on the top so the rolling pin doesn't stick. Roll a little and then stop to add flour underneath, and keep repeating. Also, yesterday I rolled them out on wax paper which seemed to help. Don't be scared, once you get it down they are super easy to make. Also, I don't like them so long so I cut them in half.
Tuesday, September 27, 2011
Pumpkin Chocolate Chip Bread
Yesterday was the first day that it has felt like Fall so I decided to do some fall cooking. First on the list: pumpkin bread. Last year I made pumpkin bread for the first time and it was just alright. This year I found a new recipe and gave it a try. It was delicious. It was super easy too. Give it a try!
*Note: This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.
*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves)
2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.
In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.
Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months
Notes: * I didn't add quite so much sugar and it still tasted great
* I used 1/2 cup oil and 1/2 cup unsweetened applesauce
*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves)
2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.
In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.
Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months
Notes: * I didn't add quite so much sugar and it still tasted great
* I used 1/2 cup oil and 1/2 cup unsweetened applesauce
Wednesday, August 24, 2011
Zuchinni bread (or muffins)
I got this recipe off of one of one of my favorite cooking blogs "Just cook already" (check it out). My husband will vouch for me when I say this, these are SOOOO good. I've only made them in muffin form, so the only difference is you use muffin tins instead of a bread pan and you cook them for about 20 min. I also put in a little extra zucchini. Anyway, try them, you will love them.
1 large zucchini
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil or applesauce
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
Into a small bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
1 large zucchini
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil or applesauce
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
Into a small bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
Sunday, July 24, 2011
Roasted Veggi Lasagna
I found another gem of a recipe to make with your fresh garden picks... this is the best veggi lasagna I have ever had, I will definitely be making it again. I didn't take a picture of it, but here is the link.
Roasted Vegetable Lasagna
I made a few changes d/t what I had in my kitchen: I only had the noodles you boil so I boiled them and used them anyway and it turned out fine (my noodles were whole wheat which was also tasty), I used yellow squash instead of egg plant, and I also didn't turn the vegetables over in the middle of roasting, I only had time to roast for 30 minutes, but it turned out just fine. So There you have it... I hope you all get to try this recipe, I L-O-V-E-D it... the roasting just gives it a great flavor.
Roasted Vegetable Lasagna
I made a few changes d/t what I had in my kitchen: I only had the noodles you boil so I boiled them and used them anyway and it turned out fine (my noodles were whole wheat which was also tasty), I used yellow squash instead of egg plant, and I also didn't turn the vegetables over in the middle of roasting, I only had time to roast for 30 minutes, but it turned out just fine. So There you have it... I hope you all get to try this recipe, I L-O-V-E-D it... the roasting just gives it a great flavor.
Tuesday, July 19, 2011
Super Easy and Delicious Browned Butter & Mizithra Pasta
We had this at Spaghetti Factory awhile back and Brandon & I both really liked it. It's so easy and really good - what wouldn't be good with that much butter & cheese? We found this copy cat recipe on All Recipes but it tastes exactly the same.
1lb spaghetti noodles
1cup butter (I think we did less butter, it really doesn't need that much to still taste good)
3/4 lb Mizithra cheese (we thought this would be hard to find but it was at Winco & Safeway)
Cook noodles al dente... While noodles are cooking melt butter over medium heat. Stir the butter constantly until it turns golden caramel brown. Watch it closely, it feels like you've been stirring forever then all of a sudden you look down and it's caramel and you don't want to burn it. Let it sit for 4 minutes then put a paper towel over a bowl big enough to hold the butter and pour the butter over the paper towel - you don't want the butter solids. Grate the cheese on the finest grater you have and mix everything together. I hope you like it. Not exactly a 'healthy' meal but totally worth it :)
I think it would be good with some garlic added, maybe some little chunks of bacon (yeah, we're going for health nut over here :) ) Next time...
1lb spaghetti noodles
1cup butter (I think we did less butter, it really doesn't need that much to still taste good)
3/4 lb Mizithra cheese (we thought this would be hard to find but it was at Winco & Safeway)
Cook noodles al dente... While noodles are cooking melt butter over medium heat. Stir the butter constantly until it turns golden caramel brown. Watch it closely, it feels like you've been stirring forever then all of a sudden you look down and it's caramel and you don't want to burn it. Let it sit for 4 minutes then put a paper towel over a bowl big enough to hold the butter and pour the butter over the paper towel - you don't want the butter solids. Grate the cheese on the finest grater you have and mix everything together. I hope you like it. Not exactly a 'healthy' meal but totally worth it :)
I think it would be good with some garlic added, maybe some little chunks of bacon (yeah, we're going for health nut over here :) ) Next time...
Thursday, June 23, 2011
Blondies
Super Quick, Easy and Delicious!Ingredients:
1/2 Cup Butter (melted)
1/2 Cup Brown Sugar
1 Egg
1 tsp Vanilla
1 Box Yellow Cake Mix
1 Cup Choc. Chips
Preheat oven to 350. Bake for 15-20 minutes. I like them to turn out to be soft almost gooey, so I bake them for about 15 minutes.
Mix together melted butter, brown sugar, egg and vanilla. Then mix in yellow cake mix. It will mix together thicker like a cookie dough rather than cake batter. Lastly had the chocolate chips.
Sunday, April 17, 2011
Whole Wheat THICK Pizza Crust
Really this is my mom's french bread recipe but I use it for Pizza crust and if you like thick yummy pizza crust, you'll like this. This recipe makes a LARGE and FILLING pizza... it fits in big 18 x11 (or so)jelly roll pan with 1 inch sides.
So here is the RECIPE:
2 1/2 cups warm water
2 tbsp sugar
2 tbsp yeast (or two of those little packets)
Instructions: in large bowl let yeast, water and sugar dissolve for 10 minutes.
Then add:
1 tbsp salt
2 tbsp oil
3 cups flour (you can use white flour but I always use whole wheat)
Instructions: stir together well in your mixing bowl, I have my kneading hook on my kitchen aid that I use for this part.
Then add:
3 more cups flour and stir and knead together until all is mixed.
Instructions: Then let rise for 20 min in a warm dry place, punch the dough down and stretch dough out to spread across your GREASED (I just use spray stuff) and then I bake my crust @ 350 degrees for about 10 minutes to give it a head start, then take it out... add all your ingredients and bake for another 15 minutes. And your done! It will be really lumpy... and thick but it is sooo good and really one piece fills you up. (for French bread I let it rise twice for 20-30 minutes and then just make a big ball and set it on a cookie sheet and bake it for 45 min or so.)
Topping suggestions:
-Your favorite kind of Spaghetti Sauce (I use this because then I get all the flavors that are already in the sauce)
-Cheese (duh)
-Grilled Chicken pieces
-Spinach
-red pepper slices
-tomato slices
-and then season with garlic salt and oregano... yum.
So here is the RECIPE:
2 1/2 cups warm water
2 tbsp sugar
2 tbsp yeast (or two of those little packets)
Instructions: in large bowl let yeast, water and sugar dissolve for 10 minutes.
Then add:
1 tbsp salt
2 tbsp oil
3 cups flour (you can use white flour but I always use whole wheat)
Instructions: stir together well in your mixing bowl, I have my kneading hook on my kitchen aid that I use for this part.
Then add:
3 more cups flour and stir and knead together until all is mixed.
Instructions: Then let rise for 20 min in a warm dry place, punch the dough down and stretch dough out to spread across your GREASED (I just use spray stuff) and then I bake my crust @ 350 degrees for about 10 minutes to give it a head start, then take it out... add all your ingredients and bake for another 15 minutes. And your done! It will be really lumpy... and thick but it is sooo good and really one piece fills you up. (for French bread I let it rise twice for 20-30 minutes and then just make a big ball and set it on a cookie sheet and bake it for 45 min or so.)
Topping suggestions:
-Your favorite kind of Spaghetti Sauce (I use this because then I get all the flavors that are already in the sauce)
-Cheese (duh)
-Grilled Chicken pieces
-Spinach
-red pepper slices
-tomato slices
-and then season with garlic salt and oregano... yum.
Wednesday, April 13, 2011
Santa Rosa Chicken Salad
So I check the "Just Cook Already" Blog quite frequently because everytime I do I find a recipe on there that I LOVE. This week my jewel of a find was this...
and you can link to it right HERE. Oh MY is it good... and Tyler LOVED it too... he even said "this can't be healthy, it tastes too good", but it is :)... Mwahahaha. Anyway try it. I dare you. Its really filling too... in my eyes this is a main dish.
Tip: I could only find the 6oz box of Uncle Bens Wild Rice so I used two of those for this recipe... but now I have enough to feed a family of 8 and there is just the two of us... so just eyeball how much of everything you need to make the size salad you want, or if you like leftovers, do what I did. Also, I halved some green grapes and threw them in and it was a REAL nice addition.
Friday, March 25, 2011
Easy Beef Enchiladas
I like quick easy meals and this is one that we really like.
1 lb ground beef, cooked
1 can refried beans
sliced olives
chopped onions
shredded cheese
tortillas
1 packet McCormick Enchilada Sauce (you will need tomato sauce for this sauce)
Make the sauce according to the directions on the packet. Mix the beef, beans, olives and onions together. I don't like olives and onions so I just do the beans and beef for me. Spoon about 1/3 cup of mixture into tortillas, sprinkle with cheese, roll up closing both ends, and put in a 9x13 pan. Cover with the sauce and sprinkle cheese over the top.
If you want you can dip the tortillas in the sauce before adding the mixture and rolling it up.
This will make about 6- 8 enchiladas.
Cook at 350 degrees for about 15-20 minutes.
These make great leftovers!
1 lb ground beef, cooked
1 can refried beans
sliced olives
chopped onions
shredded cheese
tortillas
1 packet McCormick Enchilada Sauce (you will need tomato sauce for this sauce)
Make the sauce according to the directions on the packet. Mix the beef, beans, olives and onions together. I don't like olives and onions so I just do the beans and beef for me. Spoon about 1/3 cup of mixture into tortillas, sprinkle with cheese, roll up closing both ends, and put in a 9x13 pan. Cover with the sauce and sprinkle cheese over the top.
If you want you can dip the tortillas in the sauce before adding the mixture and rolling it up.
This will make about 6- 8 enchiladas.
Cook at 350 degrees for about 15-20 minutes.
These make great leftovers!
Monday, March 21, 2011
Best Frosting EVER!!
Its a simple math equation really....
2 sticks of butter
2 8 oz blocks of cream cheese
4 teaspoons of vanilla
4 oz. of white chocolate
8 Cups of powdered sugar (add more if you want thicker frosting)
Instructions: for one, it makes quite a bit, so half it if you need to. Two, the butter and cream cheese should be at room temperature... cream them together for a few minutes... then add vanilla... then (this is the part I made up... and its sooooo good)... heat up 4 oz of broken up white chocolate in the microwave for 30 sec... stir, and do for another 30 sec until you can mix it and its smooth... immediately pour into the butter/cream cheese mixture and keep that mixer ON (the white chocolate will get hard if you don't) then slowly add the powdered sugar until its at the consistency you want. If you refrigerate it you might have to get it out and let it thaw a bit and put a mixer to it again to make it soft and spreadable. Perfect for everything... seriously! This is the frosting we had on our wedding cupcakes... only now there is white chocolate in it, and its even tastier now.
2 sticks of butter
2 8 oz blocks of cream cheese
4 teaspoons of vanilla
4 oz. of white chocolate
8 Cups of powdered sugar (add more if you want thicker frosting)
Instructions: for one, it makes quite a bit, so half it if you need to. Two, the butter and cream cheese should be at room temperature... cream them together for a few minutes... then add vanilla... then (this is the part I made up... and its sooooo good)... heat up 4 oz of broken up white chocolate in the microwave for 30 sec... stir, and do for another 30 sec until you can mix it and its smooth... immediately pour into the butter/cream cheese mixture and keep that mixer ON (the white chocolate will get hard if you don't) then slowly add the powdered sugar until its at the consistency you want. If you refrigerate it you might have to get it out and let it thaw a bit and put a mixer to it again to make it soft and spreadable. Perfect for everything... seriously! This is the frosting we had on our wedding cupcakes... only now there is white chocolate in it, and its even tastier now.
Crock Pot Lasagna
I'm going to be lazy and just post the link to this recipe... but it was my first lasagna attempt EVER and it turned out really really good! Its a vegitarian one... I'm sure you could spurce it up a bit with zuccinni and squash and maybe even some meat... but I just made it as it says here and it was really good... hope you like it too! It makes A LOT so be prepared for leftovers. Here is the link...
http://www.justcookalready.com/2011/02/crock-pot-lasagna.html
http://www.justcookalready.com/2011/02/crock-pot-lasagna.html
Meal Planning
I have found that our meals are so much better when I have a plan. At the beginning of every month I write up a dinner calendar for the entire month. When I go shopping at the beginning of the month I make sure to buy all the ingredients needed for those meals. It makes my life so much easier and we tend to have better meals. Here is the link to the template that I use.
http://www.5dollardinners.com/wp-content/uploads/2010/10/monthlymenu.pdf
http://www.5dollardinners.com/wp-content/uploads/2010/10/monthlymenu.pdf
Sunday, February 6, 2011
Cafe Rio Pork
In Salt Lake there is an addicting restaurant called Cafe Rio... I used to go there at least monthly... the most delicious thing on their menu that many people have tried to duplicate is their sweet pork salad and/or burrito... it is so tasty. So my mom and her sister and other women they know tried to duplicate what we all love at Cafe Rio and this is the recipe they came up with... and it tastes pretty darn close if you ask me...
3-4 lb pork roast (it must be thawed, the night before you cook it rub the roast with a mixture of about a 1/4 cup brown sugar and a tbsp of Cumin)
1 small-medium sized bottle of mild salsa (Pace works great)
1 cup of brown sugar
1/2 small can of chicken broth
and a small can of cream of mushroom soup (my friend taught me this trick, it thickens the sauce a bit)
Place the roast in your crock pot, dump all this stuff in there with it, close the lid and cook on high all day... for a smaller roast do 6-8 hours, and for a larger one do 8-10.
When its all done shred the pork (you can either do this while its still in the crock pot or take out the roast and do it and stick the shredded pieces back in the sauce.)
Then you serve it on Tortillas... some good serving options are to serve with lettuce, rice, sweet corn, black beans, avacado, some extra salsa, sour cream and this special dressing (also a Cafe Rio copy cat) all wrapped together in the Tortilla or some just as sides...
DRESSING:
1 c. Mayo (I use light)
1 c. butter milk (or just regular with a little lemon juice in it mimics buttermilk)
1 packet Buttermilk Ranch Dressing mix
1 cup of cilantro
3 tomatillos peeled (I didn't have these so I just added some canned green chilles for extra flavor and it tasted fine)
Squeeze the juice of half a lime
and a pinch of cayeene pepper if you want some kick (which I don't)
Throw all this into your food processor or into a blender and it will seem runny... but after you refrigerate it for a bit it thickens up nicely... and there you have it... this is TOTALLY worth making, it goes so well with the pork.
This is one of our favorite meals and it feeds us dinner for about 3 days and we never get sick of it. ENJOY!
3-4 lb pork roast (it must be thawed, the night before you cook it rub the roast with a mixture of about a 1/4 cup brown sugar and a tbsp of Cumin)
1 small-medium sized bottle of mild salsa (Pace works great)
1 cup of brown sugar
1/2 small can of chicken broth
and a small can of cream of mushroom soup (my friend taught me this trick, it thickens the sauce a bit)
Place the roast in your crock pot, dump all this stuff in there with it, close the lid and cook on high all day... for a smaller roast do 6-8 hours, and for a larger one do 8-10.
When its all done shred the pork (you can either do this while its still in the crock pot or take out the roast and do it and stick the shredded pieces back in the sauce.)
Then you serve it on Tortillas... some good serving options are to serve with lettuce, rice, sweet corn, black beans, avacado, some extra salsa, sour cream and this special dressing (also a Cafe Rio copy cat) all wrapped together in the Tortilla or some just as sides...
DRESSING:
1 c. Mayo (I use light)
1 c. butter milk (or just regular with a little lemon juice in it mimics buttermilk)
1 packet Buttermilk Ranch Dressing mix
1 cup of cilantro
3 tomatillos peeled (I didn't have these so I just added some canned green chilles for extra flavor and it tasted fine)
Squeeze the juice of half a lime
and a pinch of cayeene pepper if you want some kick (which I don't)
Throw all this into your food processor or into a blender and it will seem runny... but after you refrigerate it for a bit it thickens up nicely... and there you have it... this is TOTALLY worth making, it goes so well with the pork.
This is one of our favorite meals and it feeds us dinner for about 3 days and we never get sick of it. ENJOY!
Sunday, January 23, 2011
Tuesday, January 11, 2011
Black Forest Brownies
I thought I'd post these here, since it was a really long time ago but they are the best brownies of all time!
http://bradshawfamilynews.blogspot.com/2008/06/black-forest-brownies.html
http://bradshawfamilynews.blogspot.com/2008/06/black-forest-brownies.html
Chocolatey Butterscotch Goodness & the Pretzel Things...
Not that you REALLY want this recipe but it's the one that keeps popping into my sugar addicts brain.
Chow Mein Clusters
1 c. butterscotch chips
1c. chocolate chips
1 c. chow mein noodles (I omitted these in a few of the ones I made at Ron & Gwens due to their poison containing gluten and I LOVE them!)
1 c. cashews (it calls for peanuts but who wants peanuts when they could have cashews???)
Slowly melt (in microwave or stove) the chips until all smooth, add the nuts & noodles and spoon onto wax paper.
Pecan Rolo Candies
As Dillon would say - these are easy peasy... :)
Put a rolo on top of a pretzel and bake it in the oven 250 for 4 minutes, then put a pecan on top and Voila!
There ya go, gain back all that weight you just lost with your fancy new resolutions.
Chow Mein Clusters
1 c. butterscotch chips
1c. chocolate chips
1 c. chow mein noodles (I omitted these in a few of the ones I made at Ron & Gwens due to their poison containing gluten and I LOVE them!)
1 c. cashews (it calls for peanuts but who wants peanuts when they could have cashews???)
Slowly melt (in microwave or stove) the chips until all smooth, add the nuts & noodles and spoon onto wax paper.
Pecan Rolo CandiesAs Dillon would say - these are easy peasy... :)
Put a rolo on top of a pretzel and bake it in the oven 250 for 4 minutes, then put a pecan on top and Voila!
There ya go, gain back all that weight you just lost with your fancy new resolutions.
Sweet and Sour Meatballs
I got this recipe from a cooking blog I like. I made these meatballs the other night and they were really good. I don't know if I would call them amazing but they used simple ingredients and were super easy. We all really liked them, even Zach pigged out on them. We made our regular fried rice to go along with them but here is the recipe that was on the blog if you need a fried rice recipe. We make ham fried rice but we add brocolli, carrots, and peas. It is delicious!
Sweet and Sour Meatballs
From The Lion House
1 to 1-1/2 lbs. lean ground beef
3/4 cup oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 tsp. salt
1 tsp Worcestershire sauce
Mix ingredients and form into 12 2-inch balls. Place in casserole dish, cover with sauce (recipe follows) and bake uncovered at 350 degrees for 30 minutes.
Sauce for meatballs
1/2 cup brown sugar
1/4 cup vinegar
1 tsp mustard
1/4 cup barbecue sauce
1 tsp Worcestershire sauce
Fried Rice
1/4 lb. bacon
1 cup diced onion
3/4 cup diced celery
1 bell pepper, diced
3 T soy sauce
3 cups COLD, cooked rice
Cook bacon until crisp. Remove from pan and Sauté vegetables in bacon fat. Add rice and soy sauce until heated through. Add bacon.
Brown Sugar Muffins
I love these muffins! They are seriously the only muffins I ever make. I had a group of friends over today for brunch and I made these muffins and everyone absolutely loved them, even the kids. I originally got this recipe from Natalie but recently got a tweaked version from my friends cooking blog, bakeitandloveit.blogspot.com. Here is the tweaked version.
Whole Wheat Brown Sugar Muffins
Mix:
1/2 cup softened butter
1 cup brown sugar
1 egg
Add:
2 cups whole wheat flour (you can use white flour)
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1 cup milk
1 cup chopped walnuts (optional)
Mix just til blended. Fill greased muffin tins 2/3 full, and bake @ 375 for 15-20 minutes. Makes 1 dozen.
Monday, January 10, 2011
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