Ok we're trying this post a menu and then post each recipe in it own post thing. So if you want the recipe scroll down. I'm just going to put the new recipes name in bold. So if you see the name of the food in bold then that means scroll down for the new recipe which has just been posted.
Monday- Coralie's Lasagna
Tuesday - Chicken Salad
Wednesday - Fettuccine Alfredo
Thursday - Country Style Chicken and Cheesy Broccoli Rice
Friday - Chicken pockets
Saturday - Hamburgers
Sunday - Easter Dinner - Pineapple Glazed Ham, Roasted Asparagus and Crescent Rolls
Sunday, April 12, 2009
Tuesday - Chicken Salad
Chicken Salad for two and little extra for baby1 chicken breast, cubed and cooked
1/4 cup diced celery
1 cup apples (1 apple)
1/3 cup halved seedless grapes
2 chopped green onions
1/8 cup pecans
1/4 cup mayo
1/4 cup sour cream
1 tsp mustard
salt and pepper to taste
Mix everything together and put in croissants.
Yummy! We love this! I just eye-ball the whole recipe. You don't really need to measure all that stuff out...but you know that!
Wednesday - Fettuccine Alfredo
Fettuccine Alfredo
8 oz. fettuccine, uncooked
8 oz. fettuccine, uncooked
3/4 cup shredded Parmesan cheese
1/3 cup heavy cream
3 Tbsp. butter or margarine, melted
1 clove garlic, minced
Salt and pepper to taste
Cook fettuccine as directed on package. Drain fettuccine. Return to pan. Add remaining ingredients; toss to coat.
Cook fettuccine as directed on package. Drain fettuccine. Return to pan. Add remaining ingredients; toss to coat.
Thursday - Country Style Chicken and Cheesy Broccoli Rice
Country Style Chicken6 boneless skinless chicken breast halves
1 egg
1 Tbsp water
3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 envelope onion soup mix 1 Tbsp butter, melted
Flatten chicken to 1/2 inch thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased baking pan; drizzle with butter. Bake, uncovered, at 35o degrees for 20-25 minutes or until cooking juices run clear.
Cheesey Broccoli Rice
1/2 cup chopped onion
1/2 cup chopped onion
2 Tbsp. butter or margarine, divided
2 cups cooked rice
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 pkg. (10 oz.) frozen chopped broccoli, cooked, well drained
1 cup CHEEZ WHIZ Cheese Dip
Preheat oven to 350 degrees. Cook and stir onion in 1 Tbsp. of the butter in a large skillet on medium heat until tender.
Add rice, soup, broccoli and CHEEZ WHIZ; mix lightly. Spoon into 1-1/2-qt. casserole.
Preheat oven to 350 degrees. Cook and stir onion in 1 Tbsp. of the butter in a large skillet on medium heat until tender.
Add rice, soup, broccoli and CHEEZ WHIZ; mix lightly. Spoon into 1-1/2-qt. casserole.
BAKE 30 to 35 min. or until heated through.
Sunday - Easter Dinner
Pineapple Glazed Ham 1 pound cooked ham
For Glaze:
1 cup pineapple juice
1/2 cup pineapple chunks
1/2 cup packed brown sugar
4 teaspoons cornstarch
1 1/2 tsp dry mustard
In a medium saucepan combine glaze ingrediants. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Makes 1 1/4 cups glaze.
We just slice the ham and put it in the frying pan and cook it that way. It's super fast and still yummy. Then we just pour the glaze on top.
Roasted Asparagus
1 pound fresh asparagus spears, tough ends trimmed and discarded
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 400 degrees F.
Place asparagus on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender.
¾ cup skim milk
2 sticks unsalted butter, cut up
¼ cup sugar
3 large eggs
4 1/2 cups flour plus extra for work surface
1 tsp. rapid-rise or instant yeast
1 ½ tsp. salt
Microwave the milk, butter, and sugar in a 4-cup microwave-safe measuring cup until the butter is mostly melted and the mixture is warm, about 1 ½ minutes. (Or heat gently in a small saucepan over medium high heat.) Whisk to dissolve the sugar.
Beat the eggs lightly in a medium bowl; add about one-third of the warm milk to the eggs, whisking to combine. When the bottom of the bowl feels warm, add the remaining milk mixture, whisking to combine.
Combine the flour and yeast in the bowl of a standing electric mixer fitted with the paddle attachment; mix on lowest speed to blend; about 15 seconds. With the mixer running, add the milk and egg mixture in a steady stream; mix on low speed until a loose, shiny dough forms (you may also see satiny webs as the dough moves in the bowl), about 1 minute. Increase the speed to medium and beat 1 minutes; add the salt slowly and continue beating until stronger webs form, about 3 minutes longer. (Note: The dough will remain loose rather than forming a neat, cohesive mass.) I don't have a mixer and just did all this by hand. I just added the milk and egg mixture little by little stirring after each addition and it worked fine.
Transfer the dough to a large bowl, cover the bowl with plastic wrap, and place in a warm, draft-free spot until the dough doubles in bulk and the surface feels tacky, about 2 hours. Sprinkle the dough with flour to prevent sticking and punch down. Turn the dough onto the floured work surface.
Grease a rimmed baking sheet. Roll the dough into a 20 by 13” rectangle. Cut the dough in half lengthwise, then cut into triangles. Starting at the wide end, gently roll up each crescent, ending with the pointed tip on the bottom. Arrange rolls in four rows on baking sheet; wrap the baking sheet with plastic wrap, and refrigerate at least 2 hours or up to 3 days.
Remove the baking sheet with the chilled rolls from the fridge and unwrap. Let rise until the crescents feel slightly tacky and soft and have lost their chill, 45 to 60 minutes. Cook at 350 degrees for 15-17 minutes.
These rolls sound pretty labor intensive with all the chilling and stuff but it wasn't bad. Just have to plan a little bit ahead. I made them in the morning and had them chill while we went to church. Took them out when we got home and they were ready to cook by dinner time. They are so yummy!! I love love bread and wow! These are flaky and moist and yummy. My new favorite recipe for rolls!
Here's the recipe for Raspberry Honey Butter that we like to put on our rolls. Yummy too!
Raspberry Honey Butter - an approximation of ingredients. I just eyeball it every time.
1/2 stick of butter
1 1/2 Tbsp honey
1 Tbsp seedless raspberry preserves
Cream butter until light and fluffy. Add honey and raspberry preserves. Beat until completely mixed.
Tuesday, March 31, 2009
Vacation!
I'm only partially ashamed to admit that I was a slacker this last week and didn't cook. At all. Our week consisted of spaghetti, tacos, and pizza (that other people made or we bought) and seeing grandparents and our other family on Spring Break. Don't hate me. =) To make up for it, I'm including our menu from the week before...and a chocolate cookie recipe that's AMAZING. It has a horribly large amount of chocolate in it which is probably why it's AMAZING! Seriously, it will make up for shirking my duties. I hope.
Wednesday-Fried rice
Lemon & Garlic Grilled Chicken
Juice of 1 lemon, about 2 1/2 Tbsp.
3 Tbsp. olive oil
1 tsp. minced garlic, about 2 med. cloves
1 tsp. salt
1/4 tsp. pepper (I used a little less. I don't like pepper that much.)
1/2 tsp. dried oregano
1 tsp. aji
1 lb. chicken breasts (pounded to even thickness)
Combine all marinade ingredients. Place chicken in a ziplock bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan).
Note: If you can cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5-6 hours instead of overnight. (But that would make it a pain to grill!)
AND NOW!!!!!
Thick and Chewy Double-Chocolate Cookies
**Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.**
2 cups (10 ounces) all-purpose flour
½ cup (1 ½ ounces) baking cocoa
2 teaspoons baking powder
½ teaspoon salt
16 ounces semisweet chocolate, chopped (or melt the equivalent of semi-sweet chocolate chips)
4 large eggs
2 teaspoons vanilla extract
10 tablespoons (1 ¼ sticks) butter, softened to room temperature
1 ½ cups (10 ½ ounces) packed light brown sugar
1/2 cup (3 ½ ounces) granulated sugar
1 ½ cups semisweet chocolate chips
Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted - be careful not to overheat or chocolate will sieze).
In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.
Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important - if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Repeat with remaining dough.
Monday-Tacos
Tuesday- Carne Asada, rice and pineapple
I make this by sprinkling this seasoning on thinly sliced steak and grilling it. We all love it!
Wednesday-Fried riceThursday-Hamburgers and hotdogs
Friday-Meatloaf, mashed potatoes and gravy
Saturday-Lemon & Garlic Grilled Chicken
Lemon & Garlic Grilled Chicken
Juice of 1 lemon, about 2 1/2 Tbsp.
3 Tbsp. olive oil
1 tsp. minced garlic, about 2 med. cloves
1 tsp. salt
1/4 tsp. pepper (I used a little less. I don't like pepper that much.)
1/2 tsp. dried oregano
1 tsp. aji
1 lb. chicken breasts (pounded to even thickness)
Combine all marinade ingredients. Place chicken in a ziplock bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan).
Note: If you can cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5-6 hours instead of overnight. (But that would make it a pain to grill!)
AND NOW!!!!!
Thick and Chewy Double-Chocolate Cookies
**Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.**
2 cups (10 ounces) all-purpose flour
½ cup (1 ½ ounces) baking cocoa
2 teaspoons baking powder
½ teaspoon salt
16 ounces semisweet chocolate, chopped (or melt the equivalent of semi-sweet chocolate chips)
4 large eggs
2 teaspoons vanilla extract
10 tablespoons (1 ¼ sticks) butter, softened to room temperature
1 ½ cups (10 ½ ounces) packed light brown sugar
1/2 cup (3 ½ ounces) granulated sugar
1 ½ cups semisweet chocolate chips
Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted - be careful not to overheat or chocolate will sieze).
In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.
Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important - if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Repeat with remaining dough.
Sunday, March 22, 2009
Week of March 16
Monday - Indian Tacos
Here's the pint sized version and the adult version. Yum!
For dessert we had the Coldstone Cupcakes. Limited time only. They are pretty darn good. I still don't think they are worth all the money but I bought them for our anniversary so we splurged a little.
Tuesday - Cranberry Pork Tenderloin and mashed potatoes
1 pound pork tenderloin
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup orange juice
1/4 cup sugar
1 Tbsp brown sugar
1 tsp ground mustard
2 Tbsp cornstarch
3 Tbsp cold water
Place the tenderloin in a 3-qt slow cooker. Combine the cranberry sauce, orange juice, sugars, and mustard; pour over pork. Cover and cook on low for 5-6 hours. Remove pork and keep warm. In a small saucepan, combine cornstarch and cold water until smooth; stir in cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the pork.
It was good. The pictures show us eating a ton of sauce on our potatoes, well, that was before we decided the sauce was to sweet to eat that much of. I also made my own cranberry sauce because I have frozen cranberries and wasn't going to pay $1.69 for a can of cranberry sauce. So here's the recipe for that.
Cranberry Sauce
1/2 cup white sugar
1/2 cup orange juice
1/2 of a 12 ounce package fresh cranberries
In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.
Wednesday - Leftover Cranberry Pork Tenderloin
Thursday - Mushroom Cheese Bread
1 cup shredded mozzarella cheese
1 can mushroom stems and pieces, drained
1/3 cup mayonnaise
2 Tbsp shredded Parmesan cheese
2 Tbsp chopped green onion
1 loaf unsliced French bread
We also added sausage
In a bowl, combine the mozzarella cheese, mushrooms, mayonnaise, Parmesan cheese, onion and sausage. Cut bread in half lengthwise; spread cheese mixture over cut sides. Broil 4 inches from the head for 5-10 minutes or until lightly browned.
This is really fast and easy to prepare. We use sausage in ours and of course add more cheese! If you do add the extra cheese don't adjust the mayo amount. I think the recipe calls for a little too much mayo. I wouldn't use as much mayo if I only had the called for 1 cup of cheese. We dip our cheese bread in pizza sauce.
Friday - Spaghetti
I have to have my spaghetti with fettuccine noodles. It's just a lot better that way!! The sauce is a recipe I just put together that night. It turned out really yummy! I liked it a lot! Jared even commented that he thought the sauce was really good that night.
1/3-1/2 pound ground meat
1/4 cup chopped onion
1 can mushrooms, drained
2 cans tomato sauce
2 ounces cream cheese
salt
pepper
Italian seasoning
Cook ground meat and onion. Drain the grease. Add the tomato sauce, cream cheese, mushrooms and seasonings to taste. Cook until heated through and cream cheese has been blended in.
I would say the sauce recipe makes about 4 good sized servings.
Saturday - Stake Enrichment and then a birthday party so NO COOKING!! Yippee!
Sunday - Sweet Orange Chicken
2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup cornstarch
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons butter
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup seasoned "Red Pepper" rice vinegar (can also use regular white vinegar to not make it spicy)
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon ground ginger
1 teaspoon minced garlic
2 tablespoons yellow onion
3 tablespoons cornstarch
1/4 cup water
Heat oven to 350 degrees F. In a shallow bowl combine the cornstarch, garlic powder and black pepper. Dip each piece of chicken in cornstarch mixture and coat evenly.
Melt butter and pour in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees F.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and onion or green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 3o to 40 minutes basting (glazing the sauce over the chicken) frequently.
Serve chicken over rice with extra sauce on the side.
Be warned, this chicken takes some time to cook. I tried to hurry up the process by cooking the chicken the first time in a frying pan. It worked just fine but it still takes some time. Then I just placed all our chicken in a 9x9 pan (the chicken was still in a single layer) and poured enough glaze over the chicken to completely cover the chicken. This way I didn't have to be basting it frequently for 30 minutes! It turned out perfect. We thought it had enough sauce on the chicken already and so we didn't use the extra sauce. So if you aren't sauce people I would just make half the sauce recipe, that way you don't end up throwing half of it away like we did.
Then I have a cookie recipe that I made awhile back.
Praline Cookies
Makes 3 dozen
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter
2 1/2 cups light-brown sugar, firmly packed
1 large egg
1 teaspoon pure vanilla extract
1/2 cup heavy cream, plus more if necessary
1 cup sifted confectioners' sugar
pecan halves
Here's the pint sized version and the adult version. Yum!
For dessert we had the Coldstone Cupcakes. Limited time only. They are pretty darn good. I still don't think they are worth all the money but I bought them for our anniversary so we splurged a little.
Tuesday - Cranberry Pork Tenderloin and mashed potatoes
1 pound pork tenderloin
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup orange juice
1/4 cup sugar
1 Tbsp brown sugar
1 tsp ground mustard
2 Tbsp cornstarch
3 Tbsp cold water
Place the tenderloin in a 3-qt slow cooker. Combine the cranberry sauce, orange juice, sugars, and mustard; pour over pork. Cover and cook on low for 5-6 hours. Remove pork and keep warm. In a small saucepan, combine cornstarch and cold water until smooth; stir in cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the pork.
It was good. The pictures show us eating a ton of sauce on our potatoes, well, that was before we decided the sauce was to sweet to eat that much of. I also made my own cranberry sauce because I have frozen cranberries and wasn't going to pay $1.69 for a can of cranberry sauce. So here's the recipe for that.
Cranberry Sauce
1/2 cup white sugar
1/2 cup orange juice
1/2 of a 12 ounce package fresh cranberries
In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.
Wednesday - Leftover Cranberry Pork Tenderloin
Thursday - Mushroom Cheese Bread
1 cup shredded mozzarella cheese
1 can mushroom stems and pieces, drained
1/3 cup mayonnaise
2 Tbsp shredded Parmesan cheese
2 Tbsp chopped green onion
1 loaf unsliced French bread
We also added sausage
In a bowl, combine the mozzarella cheese, mushrooms, mayonnaise, Parmesan cheese, onion and sausage. Cut bread in half lengthwise; spread cheese mixture over cut sides. Broil 4 inches from the head for 5-10 minutes or until lightly browned.
This is really fast and easy to prepare. We use sausage in ours and of course add more cheese! If you do add the extra cheese don't adjust the mayo amount. I think the recipe calls for a little too much mayo. I wouldn't use as much mayo if I only had the called for 1 cup of cheese. We dip our cheese bread in pizza sauce.
Friday - Spaghetti
I have to have my spaghetti with fettuccine noodles. It's just a lot better that way!! The sauce is a recipe I just put together that night. It turned out really yummy! I liked it a lot! Jared even commented that he thought the sauce was really good that night.
1/3-1/2 pound ground meat
1/4 cup chopped onion
1 can mushrooms, drained
2 cans tomato sauce
2 ounces cream cheese
salt
pepper
Italian seasoning
Cook ground meat and onion. Drain the grease. Add the tomato sauce, cream cheese, mushrooms and seasonings to taste. Cook until heated through and cream cheese has been blended in.
I would say the sauce recipe makes about 4 good sized servings.
Saturday - Stake Enrichment and then a birthday party so NO COOKING!! Yippee!
Sunday - Sweet Orange Chicken
2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup cornstarch
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons butter
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup seasoned "Red Pepper" rice vinegar (can also use regular white vinegar to not make it spicy)
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon ground ginger
1 teaspoon minced garlic
2 tablespoons yellow onion
3 tablespoons cornstarch
1/4 cup water
Heat oven to 350 degrees F. In a shallow bowl combine the cornstarch, garlic powder and black pepper. Dip each piece of chicken in cornstarch mixture and coat evenly.
Melt butter and pour in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees F.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and onion or green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 3o to 40 minutes basting (glazing the sauce over the chicken) frequently.
Serve chicken over rice with extra sauce on the side.
Be warned, this chicken takes some time to cook. I tried to hurry up the process by cooking the chicken the first time in a frying pan. It worked just fine but it still takes some time. Then I just placed all our chicken in a 9x9 pan (the chicken was still in a single layer) and poured enough glaze over the chicken to completely cover the chicken. This way I didn't have to be basting it frequently for 30 minutes! It turned out perfect. We thought it had enough sauce on the chicken already and so we didn't use the extra sauce. So if you aren't sauce people I would just make half the sauce recipe, that way you don't end up throwing half of it away like we did.
Then I have a cookie recipe that I made awhile back.
Praline Cookies
Makes 3 dozen
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter
2 1/2 cups light-brown sugar, firmly packed
1 large egg
1 teaspoon pure vanilla extract
1/2 cup heavy cream, plus more if necessary
1 cup sifted confectioners' sugar
pecan halves
Preheat the oven to 350 degrees. Mix together flour, baking powder, and salt in a medium bowl. Set aside.
In the bowl, using a electric mixer, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie, decorate with pecans.
These cookies were good. The frosting/praline mixture is really really sweet. I'm sure I added more than a 1/2 tsp of the frosting to my cookies and it was way too much. Stick to the 1/2 tsp. Even though it doesn't seem like a lot, the frosting is really sweet and 1/2 tsp will be plenty. I had extra frosting and I even used more frosting than recommended. So you might only need 1/2 of the frosting recipe. You can try it and decide I guess.
Sunday, March 15, 2009
This Week
I started out doing really good this week, I was determined to take a picture of everything we ate even if it was microwave pizza, well it only lasted 2 days, sorry.
Monday- Stir fry with Rice
I used some "ancho" green peppers that I had from sister Cundick's garden, they were a little spicy, it made it really good.
Tuesday- Egg Rolls with Rice
So I made a lot of rice. I like having leftovers to make fried rice the next day but we had this and of course with tonkatsu sauce.
Wednesday- Chicken Cutts with Rice
Rice again good thing we love it! We made this the easy man way..usually you get chicken tenders and dip them in egg then in bread crumbs fry them and place them on rice with tonkatsu sauce. We got out the dinosaur chicken nuggets warmed them up and walla chicken cutts the easy way.
Thursday- Curly Noodle Soup
The boys like theirs plan nothing in it. I put in hamburger, green onions, sometimes green pepper, but not this time, and top it of with sliced boiled eggs. Yummy and easy!
Friday- Chicken Fajitas
You know the normal way put the green and red pepper, onion, chicken, seasoning, and then wrap in tortilla with cheese, salsa, sour cream, and shredded lettuce. Nothing new.
Saturday- Date Night!
Kids had pizza, we had Texas Roadhouse!
Sunday- Dinner with Mom and Dad
Mom made pork chops with her shell noodle salad, and scalloped potatoes. I'm so lucky on Sunday's!
Monday- Stir fry with Rice
I used some "ancho" green peppers that I had from sister Cundick's garden, they were a little spicy, it made it really good.
Tuesday- Egg Rolls with Rice
So I made a lot of rice. I like having leftovers to make fried rice the next day but we had this and of course with tonkatsu sauce.
Wednesday- Chicken Cutts with Rice
Rice again good thing we love it! We made this the easy man way..usually you get chicken tenders and dip them in egg then in bread crumbs fry them and place them on rice with tonkatsu sauce. We got out the dinosaur chicken nuggets warmed them up and walla chicken cutts the easy way.
Thursday- Curly Noodle Soup
The boys like theirs plan nothing in it. I put in hamburger, green onions, sometimes green pepper, but not this time, and top it of with sliced boiled eggs. Yummy and easy!
Friday- Chicken Fajitas
You know the normal way put the green and red pepper, onion, chicken, seasoning, and then wrap in tortilla with cheese, salsa, sour cream, and shredded lettuce. Nothing new.
Saturday- Date Night!
Kids had pizza, we had Texas Roadhouse!
Sunday- Dinner with Mom and Dad
Mom made pork chops with her shell noodle salad, and scalloped potatoes. I'm so lucky on Sunday's!
Sunday, March 8, 2009
Week of March 2
It's been a crazy week! I wouldn't say that I haven't cooked much because I spent most of the week cooking, just not making dinner! I made 7 lasagnas and 5 french silk pies for a ward dinner this week so I apologize for our dinners being VERY simple! 
Monday- Chicken Enchiladas
1 can refried beans
10 flour tortillas
1 can cream of chicken soup
1 c. sour cream
3 chicken breasts (cooked & shredded)
1 1/2 c. mozzarella cheese
1 1/2 c. cheddar cheese
15 oz. enchilada sauce
2 c. cooked rice (cook w/ 1 tsp. chicken bouillon & 1/2 tsp. cumin)
Combine soup and sour cream; stir in chicken. Set aside. Spread 2 Tbsp. beans on each tortilla. Sprinkle a good helping of rice followed by 1/3 c. of chicken mixture down each tortilla. Top with 1 Tbsp. of cheeses and roll up. Place seam side down in a greased 9 x 13 baking dish. Pour enchilada sauce over tops;sprinkle with sliced green onions, sliced olives and remaining cheese. Bake uncovered at 350 degrees for 35 minutes.
Tuesday- Nachos
Wednesday- Chicken Tetrazzini
8 oz. thin spaghetti
1/4 c. butter
1 c. sour cream
2 - 8 oz. cans sliced mushrooms (we did without these)
4 cooked and cubed chicken breasts
2 cans cream of chicken soup
1 c. or more Monterey Jack cheese
Parmesan cheese
Break spaghetti into 3" pieces. Cook as directed on package. Combine all ingredients with cheese on top. Sprinkle with parmesan cheese. Bake covered in a 9 x 13 pan for 40 minutes at 350 degrees.
Thursday- Chili and Cornbread
Sis. Cundick's Chili
2 cans diced tomatoes (15 oz.)
3 cans chili (she always used Nalley's)
1 can kidney beans (okay, I confess, we did pinto beans instead so the kids would eat it)
1 onion, chopped
2 tsp. chili powder
1 tsp. cumin
Mix all ingredients together in large saucepan. Heat. Add grated cheese to serve.
Sweet Cornbread
Yellow cake mix (Duncan Hines)
Cornbread mix (Marie Callendars)
Mix each box as per instructions on each box. Combine and bake with cake instructions. Serve with honey butter.
(I had this when the lady whose recipe this is made it and it was AMAZING...but I used the little pouch ,not a box since I couldn't find one, of cornbread mix and it wasn't enough so I'll get more details and edit this later. If anyone else has luck let me know!)
Friday- WARD DINNER (Lasagna, salad and French silk pie)
You already have the lasagna recipe! Sooo....
French Silk Pie
9 Tbsp. baking cocoa
3 Tbsp. vegetable oil
3/4 c. butter, softened
1 c. sugar
1 - 1 1/2 tsp. vanilla (according to what you prefer)
3 eggs
1 - 9" prebaked pie crust (not deep dish)
Mix cocoa and oil until smooth. Beat in butter, sugar and vanilla, scraping sides well. Add eggs one at a time, beating for 5 minutes after EACH egg. Pour mixture into baked pie shell and chill. Very rich!
(If you can't stomach the idea of raw eggs, I've heard you can use Egg Beaters too, ie. pasturized eggs.)
Saturday- Fried chicken and Potato salad
I totally bought the chicken (it was Sadie's birthday party!) but I made cake so I'll share that recipe!
Homemade Chocolate Cake
3 c. all-purpose flour
2 c. sugar
1/3 c. baking cocoa
2 tsp. baking soda
1 tsp. salt
2 c. water
3/4 c. vegetable oil
2 tsp. vanilla
2 tsp. vinegar
In a mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vanilla and vinegar; mix well. (Batter will be thin.) Pour into a greased 9" x 13" baking pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely. **Recipe contains no eggs.
Chocolate Cream Cheese Frosting:
3 oz. cream cheese, softened
1/4 c. butter or margarine, softened
2 c. powdered sugar
1/3 c. baking cocoa
dash salt
3 Tbsp. milk
1/2 tsp. vanilla
In a mixing bowl, beat cream cheese and butter. Add the powdered sugar, cocoa, salt, milk and vanilla; mix well. Spread over cooled cake.
Tuesday, March 3, 2009
Week of Feb 23 - Finally!
Wow! This is a sad week! I didn't do much cooking! After having Jared gone for so long I just didn't get back into the cooking grove. It's back now but it's too late! Plus our computer got really really sick on Sunday (it just recovered today - after wiping it clean and reinstalling EVERYTHING!!) and my pictures are gone.
Monday - Fried Rice mom style
Tuesday - Lipton Noodles and chicken
Don't judge me - but when the hubby is away the wife will NOT cook!! Yippe!
Wednesday - Hamburger and potato salad
Thursday - Chicken and Pasta
That's what the recipe is called, weird.
8 oz of pasta - shells or bows
1 pound boneless skinless chicken breasts, cut into strips
1/2 cup chopped sweet red pepper
1/8 cup butter
1 can condensed cream of chicken soup
1 cup frozen peas
3/4 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated parmesan cheese
Cook pasta. Meanwhile, cook chicken and red pepper in butter until chicken juices run clear. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.
Friday - Pizza and for dessert Raspberry Brownie Dessert
1 package fudge brownie mix (13 x 9 pan size)
2 cups heavy whipping cream, divided
1 package (3.3 ounces) instant white chocolate pudding mix
1 can raspberry pie filling
Prepare and bake brownies according to the package directions. Use a 13 x 9 pan. Cool completely.
In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small mixing bowl, beat remaining cream until stiff peaks form; fold into pudding. Spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.
OK, I wouldn't beat 1 cup of cream into stiff peaks next time. I would probably just do about 1/2 cup or even 1/4 cup. The flavor of the pudding gets lost in the cream when you use the full 1 cup. We had some weird/yucky brownies which makes me sad - wish I would have used Pillsbury, Duncan Hines, Betty Crocker, anything but whatever I used!! Other than the brownies this was really yummy.
Saturday - Mac and Cheese
Sunday - Stir fry over rice
Monday - Fried Rice mom style
Tuesday - Lipton Noodles and chicken
Don't judge me - but when the hubby is away the wife will NOT cook!! Yippe!
Wednesday - Hamburger and potato salad
Thursday - Chicken and Pasta
That's what the recipe is called, weird.
8 oz of pasta - shells or bows
1 pound boneless skinless chicken breasts, cut into strips
1/2 cup chopped sweet red pepper
1/8 cup butter
1 can condensed cream of chicken soup
1 cup frozen peas
3/4 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated parmesan cheese
Cook pasta. Meanwhile, cook chicken and red pepper in butter until chicken juices run clear. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.
Friday - Pizza and for dessert Raspberry Brownie Dessert
1 package fudge brownie mix (13 x 9 pan size)
2 cups heavy whipping cream, divided
1 package (3.3 ounces) instant white chocolate pudding mix
1 can raspberry pie filling
Prepare and bake brownies according to the package directions. Use a 13 x 9 pan. Cool completely.
In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small mixing bowl, beat remaining cream until stiff peaks form; fold into pudding. Spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.
OK, I wouldn't beat 1 cup of cream into stiff peaks next time. I would probably just do about 1/2 cup or even 1/4 cup. The flavor of the pudding gets lost in the cream when you use the full 1 cup. We had some weird/yucky brownies which makes me sad - wish I would have used Pillsbury, Duncan Hines, Betty Crocker, anything but whatever I used!! Other than the brownies this was really yummy.
Saturday - Mac and Cheese
Sunday - Stir fry over rice
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