2 eggs, separated
1 1/2 cups buttermilk
1/2 cup sour cream
1/4 cup butter, melted (I didn't use this when I made them.)
1 cup all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
In a large bowl, mix together the yolks, milk and sour cream until well blended. Add the butter and just stir until it's combined.
In a separate bowl, sift together the flour, baking soda and salt. Add it to the yolk/milk mixture and beat until smooth.
Beat the egg whites until they're stiff but still moist. Gently fold the yolks into the batter.
Thursday, January 29, 2009
Friday, January 2, 2009
Buffalo Chicken Wings
2 quarts canola oil or Crisco
3 1/2 pounds chicken wings
4 tablespoons unsalted butter
1 cup Frank’s Red Hot Sauce
2 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons cayenne pepper
1. Heat 4 inches of oil in a deep fryer or medium stockpot over high heat until a deep fryer thermometer registers 400°. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil, and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain.
2. While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat, and keep warm until ready to use.
3. When the first batch of wings is finished cooking, transfer to an airtight container. Add half the sauce, and cover tightly. Shake container to fully coat wings. Repeat with remaining wings and sauce. Serve immediately with blue-cheese dressing and celery sticks on the side.
3 1/2 pounds chicken wings
4 tablespoons unsalted butter
1 cup Frank’s Red Hot Sauce
2 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons cayenne pepper
1. Heat 4 inches of oil in a deep fryer or medium stockpot over high heat until a deep fryer thermometer registers 400°. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil, and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain.
2. While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat, and keep warm until ready to use.
3. When the first batch of wings is finished cooking, transfer to an airtight container. Add half the sauce, and cover tightly. Shake container to fully coat wings. Repeat with remaining wings and sauce. Serve immediately with blue-cheese dressing and celery sticks on the side.
Tuesday, November 11, 2008
Orange Stuffed French Toast
1 Loaf of French Toast (18 Slices)
Cream Cheese (1/4 inch slices, 9 slices)
12 eggs
2 cups milk
Orange Sauce:
2 C. Brown Sugar
1 C. Orange Juice
4 t. Orange Zest
Boil all ingredients together, Simmer until thickened
In a greased 9 x 13 pan, poor enough orange sauce to cover the bottom of the pan. Place a single layer of bread in the pan. Then layer with cream cheese. Cover with another layer of bread.
Mix eggs and milk together; pour over bread. Refrigerate for 8 hours or overnight. Let sit at room temperature for 30 minutes.
Preheat oven at 350. Cook for 45 minutes. Check after 30 minutes and cover with tinfoil if needed. After it is done, pour remainder of orange sauce on top.
Cream Cheese (1/4 inch slices, 9 slices)
12 eggs
2 cups milk
Orange Sauce:
2 C. Brown Sugar
1 C. Orange Juice
4 t. Orange Zest
Boil all ingredients together, Simmer until thickened
In a greased 9 x 13 pan, poor enough orange sauce to cover the bottom of the pan. Place a single layer of bread in the pan. Then layer with cream cheese. Cover with another layer of bread.
Mix eggs and milk together; pour over bread. Refrigerate for 8 hours or overnight. Let sit at room temperature for 30 minutes.
Preheat oven at 350. Cook for 45 minutes. Check after 30 minutes and cover with tinfoil if needed. After it is done, pour remainder of orange sauce on top.
Wednesday, October 29, 2008
German Pancakes
As you can see from my most recent posts, we are big into breakfast. I hate cold cereal. So I have to come up with lots of different breakfast ideas. I have always thought that German pancakes were good, but really greasy due to the large amounts of butter you put in the pan before the batter. I found this recipe and love it. We have it frequently.
4 eggs
1 T sugar
1/2 t salt
2/3 cup sifted flour
2/3 cup milk
2 T soft butter (I just use enough to grease the bottom of the pan like a cake)
Heat oven to 400 degrees. Butter well 2 9-inch cake pans. Put eggs in blender container, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350 degrees and bake 10 minutes.
I love this recipe because there isn't large amount of butter left on the top of the pancake.
Serve with lemon juice and powdered sugar or maple syrup and fresh berries. I am also thinking that mangos would be good on the top. (It's Mango season, yeah!)
4 eggs
1 T sugar
1/2 t salt
2/3 cup sifted flour
2/3 cup milk
2 T soft butter (I just use enough to grease the bottom of the pan like a cake)
Heat oven to 400 degrees. Butter well 2 9-inch cake pans. Put eggs in blender container, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350 degrees and bake 10 minutes.
I love this recipe because there isn't large amount of butter left on the top of the pancake.
Serve with lemon juice and powdered sugar or maple syrup and fresh berries. I am also thinking that mangos would be good on the top. (It's Mango season, yeah!)
Tuesday, October 14, 2008
Creamy Tomato Basil Soup
1 medium onion, diced
2 Tbsp. butter
2 cans diced tomatoes (14.5 oz)
2 cans condensed tomato soup (10.5 oz)
1 1/2 c. milk
1 tsp. sugar
1/2 tsp. dried basil
1/2 tsp. paprika
1/8 tsp. garlic powder
8 oz. cream cheese
Melt butter in soup pot and saute' onions. Combine all ingredients except cream cheese. Bring to a boil: reduce heat: cover and simmer for 10 minutes. Stir in cream cheese until melted.
*If you don't like big pieces of tomato, you can puree the tomatoes before you put them in*
We had this at our enrichment activity last week--I liked it so much I made it tonight for dinner!
2 Tbsp. butter
2 cans diced tomatoes (14.5 oz)
2 cans condensed tomato soup (10.5 oz)
1 1/2 c. milk
1 tsp. sugar
1/2 tsp. dried basil
1/2 tsp. paprika
1/8 tsp. garlic powder
8 oz. cream cheese
Melt butter in soup pot and saute' onions. Combine all ingredients except cream cheese. Bring to a boil: reduce heat: cover and simmer for 10 minutes. Stir in cream cheese until melted.
*If you don't like big pieces of tomato, you can puree the tomatoes before you put them in*
We had this at our enrichment activity last week--I liked it so much I made it tonight for dinner!
Monday, September 29, 2008
Kraut Burgers
This is one of those reciepes that is hard to give exact measurements but ask me if any questions. Next time I'm going to try adding some tomato sauce.
1 pkg frozen rhoades rolls - defrosted (or you can make your own dough)
1 lb ground beef
1 onion, diced
1/2 head cabbage cut thin (or buy package of coleslaw w/out dressing)
1. Saute onion then add hamburger and season as desired.
2. Add cabbage and let it cook down until it is almost see thru.
3. roll out rolls and add meat mixture to center.
4. fold over edges and make sure sealed at bottom (like a stuffed ball)
5. bake @ 400 degrees until golden brown on top
I usually have this with some fresh fruit. I have had marinara sauce to dip it in. Next time I am thinking about adding the sauce to the meat mixture and some cheese.............. I'll let you know how it turns out.
1 pkg frozen rhoades rolls - defrosted (or you can make your own dough)
1 lb ground beef
1 onion, diced
1/2 head cabbage cut thin (or buy package of coleslaw w/out dressing)
1. Saute onion then add hamburger and season as desired.
2. Add cabbage and let it cook down until it is almost see thru.
3. roll out rolls and add meat mixture to center.
4. fold over edges and make sure sealed at bottom (like a stuffed ball)
5. bake @ 400 degrees until golden brown on top
I usually have this with some fresh fruit. I have had marinara sauce to dip it in. Next time I am thinking about adding the sauce to the meat mixture and some cheese.............. I'll let you know how it turns out.
Friday, September 19, 2008
Apple Syrup
1 can of frozen apple concentrate
1 T. Cornstarch
Bring to a boil and simmer until desired syrup consistancy.
This is one of my favorite fall syrups.
1 T. Cornstarch
Bring to a boil and simmer until desired syrup consistancy.
This is one of my favorite fall syrups.
Coconut Syrup
1 can (14 oz) coconut milk
1 c. coconut flakes
3/4 c. brown sugar
Place everything in a heavy saucepan. Bring to a boil, simmer for 20 minutes.
Blend in a blender until smooth. Serve immediately.
*Great on french toast with a little roasted coconut on top.
1 c. coconut flakes
3/4 c. brown sugar
Place everything in a heavy saucepan. Bring to a boil, simmer for 20 minutes.
Blend in a blender until smooth. Serve immediately.
*Great on french toast with a little roasted coconut on top.
For My Chocolate Lovin' Friends
Chocolate Pancakes
Mix:
1 c. Milk
1 egg
2 T. butter, melted
In a seperate bowl, mix:
1 c. flour
1/2 t. baking soda
1/2 t. salt
1/4 c. sugar
1/3 c. cocoa
Mix dry ingredients with wet ingredients. Batter will be slightly lumpy. Cook on medium heat. Make sure to watch them so that they won't burn.
Serve with whipping cream, strawberries, or powdered sugar.
Mix:
1 c. Milk
1 egg
2 T. butter, melted
In a seperate bowl, mix:
1 c. flour
1/2 t. baking soda
1/2 t. salt
1/4 c. sugar
1/3 c. cocoa
Mix dry ingredients with wet ingredients. Batter will be slightly lumpy. Cook on medium heat. Make sure to watch them so that they won't burn.
Serve with whipping cream, strawberries, or powdered sugar.
Monday, August 18, 2008
Cream Cheese and Pecan Stuffed Berries
20 whole large strawberries, hulled
8 ounces cream cheese, softened
1/4 cup confectioners' powdered sugar
1/4 teaspoon vanilla or almond extract
2/3 cup chopped pecans
Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.
In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve
***From Paula Deen's cooking show
Sunday, August 3, 2008
Green Salad
Salad Greens
Avocado
Tomatoes
Peppers
Croutons
Dressing:
1 pkg. Garlic and Parmesan dressing mix
Olive Oil
Red Wine Vinegar
Put salad together. Toss a little bit of olive oil in the salad. Add part of the dressing mix and drizzle with vinegar, toss. Continue adding dressing mix and vinegar until taste is what you want.
Avocado
Tomatoes
Peppers
Croutons
Dressing:
1 pkg. Garlic and Parmesan dressing mix
Olive Oil
Red Wine Vinegar
Put salad together. Toss a little bit of olive oil in the salad. Add part of the dressing mix and drizzle with vinegar, toss. Continue adding dressing mix and vinegar until taste is what you want.
Basil Tomato Salad
3 Pints Tomatoes, chopped
1/2 c. chopped fresh basil
1-1/2 t. olive oil
Salt and Pepper to taste
Combine everything in a bowl.
You can serve on lettuce leaves, by itself, or on toasted baguettes.
1/2 c. chopped fresh basil
1-1/2 t. olive oil
Salt and Pepper to taste
Combine everything in a bowl.
You can serve on lettuce leaves, by itself, or on toasted baguettes.
Salad
Is that title so creative or what?!!!
This is one of my favorite salads, but I don't make very often because James doesn't like fruit with vegetables. But I still like it.
Any kind of salad greens
Strawberries
Kiwi
*Apples could be good, but I don't put them in.
Dried Cranberries
Slivered almonds, toasted with sugar
1 c. shredded parmesan cheese
Dressing:
1 c. fresh cranberries
1/2 c. sugar
1/2 c. cider vinegar
1/4 c. apple juice concentrate
1 t. salt
1 t. ground mustard
1 very thin sliver of onion, (I use less)
1 c. vegetable oil
In a blender, combine cranberries, sugar, vinegar, apple juice, salt, mustard, onion. Cover and process until smooth. Gradually add oil in a steady stream. Refrigerate until ready to use.
This is one of my favorite salads, but I don't make very often because James doesn't like fruit with vegetables. But I still like it.
Any kind of salad greens
Strawberries
Kiwi
*Apples could be good, but I don't put them in.
Dried Cranberries
Slivered almonds, toasted with sugar
1 c. shredded parmesan cheese
Dressing:
1 c. fresh cranberries
1/2 c. sugar
1/2 c. cider vinegar
1/4 c. apple juice concentrate
1 t. salt
1 t. ground mustard
1 very thin sliver of onion, (I use less)
1 c. vegetable oil
In a blender, combine cranberries, sugar, vinegar, apple juice, salt, mustard, onion. Cover and process until smooth. Gradually add oil in a steady stream. Refrigerate until ready to use.
Tuesday, July 29, 2008
salad recipes
hey does anyone have any salad recipes? It's been so hot lately that's all I want to eat. Beth where are your recipes. I know I have only posted one so, I will be on the look out for some yummy recipes to post.
Monday, July 28, 2008
Vegetable Cheese Soup
Vegetable Cheese Soup
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1 onion diced
2 (10 ¾ oz.) cans chicken broth
2 teaspoons or 2 cubes chicken bouillon
¼ cup butter
½ cup flour
2 cups milk
1 tsp dry mustard (I don't think you'd miss it, if it's not in your cupboard).
3 cups grated cheddar cheese
In a large saucepan, combine diced vegetables, butter, bouillon, and broth together. Simmer on medium-low heat for 30 minutes or until vegetables are tender. In a medium bowl, gradually mix milk with flour; blend until smooth. Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese and dry mustard. Simmer and stir until cheese melts.
I know it's not soup season yet, but this is one of my favorites
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1 onion diced
2 (10 ¾ oz.) cans chicken broth
2 teaspoons or 2 cubes chicken bouillon
¼ cup butter
½ cup flour
2 cups milk
1 tsp dry mustard (I don't think you'd miss it, if it's not in your cupboard).
3 cups grated cheddar cheese
In a large saucepan, combine diced vegetables, butter, bouillon, and broth together. Simmer on medium-low heat for 30 minutes or until vegetables are tender. In a medium bowl, gradually mix milk with flour; blend until smooth. Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese and dry mustard. Simmer and stir until cheese melts.
I know it's not soup season yet, but this is one of my favorites
Bow Ties with Sun-dried Tomato and Scallion Cream Sauce
Bow Ties with Sun-Dried Tomato & Scallion Cream Sauce
Serves 4
5 Scallions (a.k.a. green onions), white & light green parts only
1/4 cup chopped sun-dried tomatoes ( I like to add more)
1 cup light cream , half & half or evaporated milk
1 pound bow ties
1 tsp. salt
1/2 tsp fresh black pepper
3 Tblsp. chopped fresh parsley--optional
1) In a blender or food processor, puree the scallions & sun-dried tomates with 1/2 cup of the cream.2) Cook the pasta until and ******RESERVE 1/2 CUP OF THE PASTA WATER!!!******. Drain the pasta & toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper & parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water.
This is sooooo easy! So when you want something quick and yummy give it a try. Be sure to get your pasta cooking first...it's that fast.
Serves 4
5 Scallions (a.k.a. green onions), white & light green parts only
1/4 cup chopped sun-dried tomatoes ( I like to add more)
1 cup light cream , half & half or evaporated milk
1 pound bow ties
1 tsp. salt
1/2 tsp fresh black pepper
3 Tblsp. chopped fresh parsley--optional
1) In a blender or food processor, puree the scallions & sun-dried tomates with 1/2 cup of the cream.2) Cook the pasta until and ******RESERVE 1/2 CUP OF THE PASTA WATER!!!******. Drain the pasta & toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper & parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water.
This is sooooo easy! So when you want something quick and yummy give it a try. Be sure to get your pasta cooking first...it's that fast.
Saturday, July 26, 2008
Coming Soon to a Kitchen Near You
Wow! I haven't checked in for awhile and all of a sudden there are lots of recipes. I'll get some posted soon.
Monday, July 14, 2008
Taco Pasta Salad
1 pkg. Tri-Colored Pasta
3 or 4 Chicken Breasts
1 pkg. Taco Seasoning Mix
1 Can Kidney Beans
1 Can Garbanzo Beans
1 pkg. Frozen Petite Corn
Chopped Onion
1 Green Pepper, Chopped
Tomatoes
Grated Cheese
Taco Chips
Olives
Cilantro (Optional)
Cook Pasta According to pkg. Drain and cool. Cut Chicken into bite size pieces. Brown chicken in small amount of oil. When chicken is cooked add package of taco seasoning mix and 1/4 c. water. Let simmer for about 5 minutes. Drain and let cool.
In large mixing bowl, combine pasta, chicken, beans, onion, green peppers, corn and chopped tomatoes. Mix with dressing. Place salad in salad bowl. Arrange chips around outside edge of salad. Sprinkle with cheese. Garnish with extra tomatoes, black olives, cheese and cilantro.
Salad Dressing:
2 c. Mayo
1 c. Buttermilk
1 pkg. Hidden Valley Fiesta Dip Mix
*I can't always find the Fiesta Dip mix, so I substitute with Hidden Valley Ranch Dressing Mix and 1/2 pkg. Taco Seasoning Mix.
Mix together and refrigerate until ready to use.
3 or 4 Chicken Breasts
1 pkg. Taco Seasoning Mix
1 Can Kidney Beans
1 Can Garbanzo Beans
1 pkg. Frozen Petite Corn
Chopped Onion
1 Green Pepper, Chopped
Tomatoes
Grated Cheese
Taco Chips
Olives
Cilantro (Optional)
Cook Pasta According to pkg. Drain and cool. Cut Chicken into bite size pieces. Brown chicken in small amount of oil. When chicken is cooked add package of taco seasoning mix and 1/4 c. water. Let simmer for about 5 minutes. Drain and let cool.
In large mixing bowl, combine pasta, chicken, beans, onion, green peppers, corn and chopped tomatoes. Mix with dressing. Place salad in salad bowl. Arrange chips around outside edge of salad. Sprinkle with cheese. Garnish with extra tomatoes, black olives, cheese and cilantro.
Salad Dressing:
2 c. Mayo
1 c. Buttermilk
1 pkg. Hidden Valley Fiesta Dip Mix
*I can't always find the Fiesta Dip mix, so I substitute with Hidden Valley Ranch Dressing Mix and 1/2 pkg. Taco Seasoning Mix.
Mix together and refrigerate until ready to use.
Veggie Skewers
Zucchini, sliced
Yellow Summer Squash
Fresh Mushrooms
Peppers
Red Onion
1/3 C. Olive Oil
2 T. Lemon Juice
1 1/2 t. Dried Basil
1 1/2 t. Dried Parsley Flakes
3/4 t. Garlic Powder
3/4 t. Dried Oregano
1/2 t. Salt
1/8 t. Pepper
Place veggies and remainder of the ingredients in a ziplock bag and marinate for 1 or more hours. (I usually like to marinate overnight.) Place on skewers and barbeque.
*This recipe is great to use in tin-foil dinners too.
Yellow Summer Squash
Fresh Mushrooms
Peppers
Red Onion
1/3 C. Olive Oil
2 T. Lemon Juice
1 1/2 t. Dried Basil
1 1/2 t. Dried Parsley Flakes
3/4 t. Garlic Powder
3/4 t. Dried Oregano
1/2 t. Salt
1/8 t. Pepper
Place veggies and remainder of the ingredients in a ziplock bag and marinate for 1 or more hours. (I usually like to marinate overnight.) Place on skewers and barbeque.
*This recipe is great to use in tin-foil dinners too.
Thursday, July 3, 2008
Well Worth The Wait
Well okay, probably not, but I will post some recipes soon. My deadline is July 16th!!! It may help me get something posted. Sorry, its been a crazy couple of months.
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