Saturday, December 19, 2009
Tuesday, December 15, 2009
Well, you'll feel pretty magnificent when you do this.
It's EASY, I'm telling you, even the rolling part isn't scary, but it will look very gourmet when you're done!
4 oz cream cheese
3/4 cup milk
2 T Flour
1/4 tsp salt
2 T Dijon mustard
2 1/4 cups cheddar cheese, divided
2 cups finely chopped, fully cooked ham or other
1/2 cup thinly sliced green onions, mushrooms, green peppers or any veggie you want
I stay pretty boring with the picky eaters around me.
Line the bottom and sides of a greased jelly roll baking pan with parchment paper. Grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix. In a large mixing bowl beat the eggs until blended. Add the cream cheese mixture and mix well. Pour into prepared pan; hold paper down with a clean hand and scrape (drag) across bottom and sides of paper with a spatula to be sure egg mixture and air bubbles are not underneath the paper. Bake at 375 for 30-35 minutes or until eggs are puffed and set.
Am I falling out of this chair???
Sorry for the crooked pic folks but this is how it looks when you put it in the oven
This is TWO batches - remember, I'm cooking in bulk now.
When the eggs are set, pull it out of the oven, spread with mustard and sprinkle 2 cups of cheese, ham, and onions.
To Roll: get a hold of the parchment paper, on a short side at one end with both hands. You roll the sucker up using the parchment paper to pull the egg up off the pan at first, then help it roll onto itself with the use of the paper, rolling and tucking the eggs as tight as possible; and pulling the paper away at the same time. Trust me, it's HOT, so use the parchment paper to help you.
When it's all rolled up like so, sprinkle some more cheese on top and return to the oven for 3-4 minutes until the cheese is melted.
Then set the roll on a serving platter, cut in slices and serve!
In my case repeat with the other roll, wrap it up in tinfoil and freeze the sucker till next time you're in the mood for a beautiful egg dish :)
Friday, November 27, 2009
Mashed Potatoes with Dill
Homemade Cranberry Sauce
Yam and Apple Bake
Mashed Potatoes with Dill
(no gravy needed!)
Here is the recipe:
8 medium potatoes cut up and boiled to very tender
8 oz cream cheese
8 oz of sour cream
Cream - 1/2 cup to 1 cup for consistency
1 tsp Salt and 1/2 tsp Pepper (to taste)
Whip potatoes and ingredients until potatoes are very smooth
Roast Turkey by my mom...Thanks mom.
Thursday, November 12, 2009
I had a friend request this recipe, I really love it;
This is a nice Thanksgiving/Christmas dish.
Sweet Yams and Tangy Apples baked in a sweet glaze with brown sugar. This is great; a perfect complement to your dinner.
Ingredients:3 large Tart Apples peeled cut into slices
4 large yams
1 T cornstarch
1/2 cup packed brown sugar
1 Cup apple juice
1/3 cup orange juice concentrate
1 T lemon juice
1/2 t cinnamon
1/2 t allspice
1/8 to 1/4 cup sprinkled brown sugar (for later) and
2 Tbs butter cut up
1.Place yams in a large saucepan with enough water to cover. Bring to a boil and cook 30 minutes or until tender but still firm, Drain, peel and cut into 1/3 inch thick slices. Or peel and slice before boiling.
2. Preheat oven to 375. Lightly grease a 9x13 pan or large deep casserole dish.
3. In a small saucepan over medium heat melt the butter, cornstarch and brown sugar; Mix in the orange juice, lemon juice, cinnamon, and allspice till warmed through and thickening.
4. Alternate layers of yams and apples in the baking dish, pour juice mixture over the layers
5. Cover and bake 1/2 hour. remove cover and sprinkle brown sugar and butter over the top; let melt in the oven, (10 minutes) if the apples are still tender/crisp (not too cooked). Remove and gently stir or baste to keep the food moist. Cover until serving.
Picture curtosy of Taste of Home - Recipe is mine :)
Friday, November 6, 2009
The whole idea is that if you make meals ahead of time; you wont spend so much time wondering what to make and then having to MAKE IT when every one's hungry.
I neglected to tell the milkman not to bring me any extra eggs this week (whoops!) so I:
Made two quiches with the rest, and with the bulk cheese I've had from my "couponing"
I'll share with you more of my bulk cooking adventures and recipes as I learn and perfect this new baking art! It fits well for me because I LOVE to bake on the weekends! And HATE to cook M-F. I'm the perfect candidate for bulk cooking.
Sunday, October 25, 2009
2 quarts Chicken Broth
2 cups Flour
2 Tablespoons Butter
½ teaspoons Baking Powder
1 pinch(es) Salt
1 cup Milk, A Bit Less Than A Full Cup
Heavily flour a work surface. Roll the dough out thin with a heavily floured rolling pin.
Pepper 1/8 tsp
Red pepper flakes (pinch)
Saturday, September 26, 2009
METHOD: Slow Cooker
TIME: Prep: 20 min.
1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 teaspoon vanilla extract
1/2 cup molasses
1 cup water
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans (optional)
6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted
1 cup Butter, Softened
1 cup Sugar
1 cup Packed Brown Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1-½ teaspoon Cinnamon, Ground
1-½ teaspoon Ground Cardamom
½ teaspoon Ground Nutmeg
¼ teaspoon Ground Ginger
1/8 teaspoon Ground Cloves
1/8 teaspoon Ground Allspice
3 cups Oatmeal (quick Or Rolled Oats)
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and spices; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie slightly.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Makes 3-4 dozen
Friday, September 25, 2009
We love this recipe and it is PERFECT for fall. It's time I posted something that's not a dessert.....yes, we do eat MEALS around here. ENJOY this little number....
CATEGORY: Main Dish
METHOD: Stove top
TIME: 30-40 min prep/cook
4 cups peeled and cubed potatoes
2 cups chopped carrots
1 1/2 cup chopped celery
1/2 cup chopped onion
2 tsp salt
4 1/2 cups water
2 cups fresh or frozen broccoli
3 T Chicken base
1/2 cup margarine
1/2 cup flour
1 T dry mustard
1 lb brick of Velveta
Prepare first 6 ingredients. Bring to a boil in large stock pot, cook for 15 minutes or until veggies are tender.
Reduce heat again to low: in a separate saucepan melt margarine, stir in flour and mustard until Roux is thick.
Add Roux to soup mixture and stir.
Cut the brick of velveta cheese into cubes and add to soup a bit at a time, stir until cheese is completely melted. Keep temperature low to avoid scalding.
Serve in bread bowls.
Thursday, September 24, 2009
Electric frying pan
1/2 cup chopped or slivered almonds
1 large or 2 1/2 regular chocolate bars
Two Sticks Butter (one can be marjarine)
3 T Water
1 T Karo Syrup
1 C Sugar
Soften butter in electric fry pan on highest setting, add next 3 ingredients and stir gently but consistantly until well blended. Continue to stir mixture until the toffee turns to a darker, paper bag color, 5 minutes or so.....if you take it off too early toffee will be soft instead of crunchy.
Turn off heat and quickly add chopped almonds.
Pour onto greased cookie sheet, spread out a bit.
Use 1 large Hershey bar or 2 1/2 small ones. Break up bar and set on hot toffee, allow to melt a bit....
Monday, September 21, 2009
This is the hardest part, it's a little time consuming but fun, my colors are pretty pastel....you could TOTALLY go brighter than this....but I was a little unsure of how they'd taste if the colors were darker
Cool for 10 minutes, remove from pans, cool COMPLETELY on wire racks and even out the bottom layer using a knife or the string method so the top layer sits nicely on top of the frosted bottom layer and it doesn't try to slide off (yes, from personal experience)....then frost some more with your favorite frosting.
Made these baby's at the same time for a friend's get-together, the cake tasted great! I think they were impressed :)
Now it's time for the variations..... Holiday color combinations......endless possibilites! Sports team colors....remember you can go WAY brighter/darker/whatever! Have FUN!
Monday, September 14, 2009
1 cup butter
Sprinkle chocolate chips over cheesecake/brownie batter swirl.
Slicing tip: I chill my brownies until they’re almost frozen before cutting them. It makes it much easier to get a clean slice. These are moist and yummy, not too chocolatey and the cheesecake ratio was perfect!
Sunday, September 13, 2009
I addapted this recipe from a friend at work, (Thanks Georgia!) and it is DIVINE! Super easy too! here's my version:
You'll need these items :
TIME: 15 prep, 30 Bake
3-4 Large Tart Apples (Johnagold are my favorite)
1/2 cup water
3T butter (or Margarine) Melted
1/2 tsp salt
1 1/2 T cinnamon
1 T lemon juice
1/2 cup butter (or margarine)
1 cup sugar
3 T flour
1 1/2 cups rolled oats
Spray a 2-3 Quart casserole dish with cooking spray, peel and slice apples into wedges and spread evenly in dish. Mix first four ingredients and sprinkle evenly over apples. Cream sugar and butter ad add flour and mix well. Add Rolled oats to cream mixture and press over apples. Bake at 375 for 30-35 minutes. Serve with Ice cream, whipped cream, or vanilla sauce.
Sunday, August 23, 2009
Return to oven and bake for as long as the cookies should be baked.
If still giggly bake longer! Cover the top with foil so the cookies don't turn too dark (like mine did (Wahhhh!)
Monday, August 10, 2009
I serve Teriyaki Beef over rice as a time and tummy filler while I cook the veggies and chicken and I pass the food out as it comes right off the Wok.
Get some help from a trusty assistant, it's a little tricky to do on your own without a lot of practice.
Fried food of any kind isn't good cold which is why I do this in "turns" and once everyone's had some of everything hot off the Wok I take requests for more.
Ready?Cut up a bunch of your favorite veggies that you like "cooked".
I used One large yam, 1/2 an onion, 1/2 bag of jullianned carrots (or 3-4 regular carrots sliced) and one Zuke for every 4-5 people. You'll want these sliced very thin so they cook rather quickly for you. They're also very pretty done this way. (my zuke was WAY too thick, I got a better knife after that :)
Anything you like! Green Beans are good too. A nice color variety is great for palatability.
HINT: Cut items early and store in bags:
Also cut some chicken up in strips only about 1/2 inch thick and as "long" of strips as possible.
HINT: When I serve a lot of people I have the butcher cut these for me (free!) to save time.
I tried to take a pic of the strips raw, but they looked like big pink worms as uncooked chicken tends to do. So no pic here :)
I will sometimes skewer my chicken on little bamboo skewers and fry them skewer and all, they're pretty that way but here I skipped the skewers. I didn't have an assistant.
You'll want about a cup of veggies and 3-5 strips of chicken for each person
Heat up an electric Wok Frying pan, or Fry Daddy filled with oil to 350 degrees or so, fill with Canola oil for a higher smoking temperature than vegetable oil but either is fine. You'll need to have enough room and oil in there to completely submerge 4 or 5 items at once without them touching.
Next mix up your Batter, This makes enough for 5-6 people:
1 cup flour
1 1/2 cups ice water
Take ICE water, Flour and Eggs and whisk together. The ICE water is important, cold batter equals LACY, Pretty Tempura.
Mix and adjust your ingredients until the batter is slightly thickened. Thick enough for the batter to cling to the food when you dip it.
Too thin? Add more flour....to thick...add more water.....etc. It takes a bit to get it right. This recipe is never the same every time! Keep it COLD add ice or set in another bowl of ice.
When oil and batter are ready and so is your audience, dip an item in the batter and place in Wok:
Cook all items just until the batter is slightly browned, remove with a metal strainer or tongs and place on some paper towels to drip dry.
You can cook a few items at a time. Let the chicken cook the longest but it's done sooner than you think, Just watch for the batter to turn slightly browned and you're good!
It should look nice and "Lacy" and crispy. Serve on a new paper towel with some soy sauce to dip in (not shown) and keep cookin! This is a tasty treat and my son's favorite so I made it for his Birthday this time. Enjoy!