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Thursday, February 7, 2013
Wednesday, January 9, 2013
Homemade Rolls- Shantell Walker
2 1/4 cp. water
1/2 cp. Sugar
2 Tablespoons of Yeast
Mix together and let sit for 5 minutes in your Kitchenaid bowl.
Add to the mix.
2 eggs
1/2 cp. oil
1 Tablespoon Salt
6 1/2 cps. Flour
Add to mixture and then add 3 cups of flour. Turn on mixer, and slowly add remaining flour. Mix until it is all combined with the bread attatchment and it is pulling away from the sides.
Let Rise in bowl for 1 1/2 hours. Roll out, use a round cookie cutter or round cup rim to make circles. Dip bottom, and middle in melted butter. Fold over. Spray cookie sheet and place all rolls on cookie sheet.
Raise for 45 minutes. Bake @ 425 for 12-14 minutes. The tops will lightly brown.
Wednesday, October 3, 2012
Pioneer Woman's Pasta Primavera
This looks difficult, but it's not. I did things a little different like only 1/2 the amount of whipping cream and no half/half. It was delicious. I could not stop eating it and my family liked it too.
* butter
* olive oil
* 3 -4 garlic cloves, minced
* 1/2-1 small onion, finely chopped
* 1 cup broccoli, cut into bite-sized florets and stem pieces
* button mushroom, one pack, sliced
* 2 carrots, peeled and sliced on the bias
* 2 zucchini, sliced on the bias
* 1 yellow squash, sliced on the bias
* 1/2 red bell pepper, cut into strips
* 1 cup frozen peas-optional
* 1 cup whipping cream (heavy)
* olive oil
* 3 -4 garlic cloves, minced
* 1/2-1 small onion, finely chopped
* 1 cup broccoli, cut into bite-sized florets and stem pieces
* button mushroom, one pack, sliced
* 2 carrots, peeled and sliced on the bias
* 2 zucchini, sliced on the bias
* 1 yellow squash, sliced on the bias
* 1/2 red bell pepper, cut into strips
* 1 cup frozen peas-optional
* 1 cup whipping cream (heavy)
* 1 cp. half n half for thinning sauce
* 1 glass white wine- I obviously didn't do this. I used chicken broth
* low sodium chicken broth, as needed
* 6 -8 fresh basil leaves
* grated parmesan cheese
* salt
* pepper
* penne pasta
Directions:
1.In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil. Add onion and garlic and cook until translucent, about 2 minutes.
2.Time to start sautéing the veggies in batches, cooking only 1 or 2 minutes (at most) each.
3.Add broccoli and carrots to onion & garlic. Cook only for a minute, then remove to separate plate. Add another tablespoon of butter to pan and add red pepper strips. Cook for one minute, then remove. Repeat with remaining veggies, being very careful not to overcook; veggies at this point should still be somewhat raw/crunchy.
4.When all veggies have been removed and skillet is empty, pour ½ to 1 glass of dry white wine to pan.
5.With whisk, begin to scrape the bottom of the pan to loosen all the nice, flavorful bits from the bottom. Cooking over medium heat, add ½ cup low-sodium chicken broth, 1 tablespoon butter, 1 cup whipping cream, and 1 cup half and half.
6.Add ½ cup grated Parmesan. Stir together and cook until thick, adding salt & pepper to taste. Taste sauce as you go; don’t oversalt, but don’t undersalt either!
7.Chiffonade fresh basil leaves, and stir into sauce. Now add all the veggies, including frozen peas, at once. Stir gently to combine; if sauce seems to thick, add equal parts half & half and chicken broth to thin. Cook over low heat until warm, just a couple of minutes. You don’t want soggy veggies! Taste & check seasoning; add more salt & pepper if needed.
8.Dump in al dente penne pasta, stir to combine thoroughly, and pour onto a large platter. Garnish with more basil leaves, throw on some more Parmesan, and gobble it up!
* low sodium chicken broth, as needed
* 6 -8 fresh basil leaves
* grated parmesan cheese
* salt
* pepper
* penne pasta
Directions:
1.In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil. Add onion and garlic and cook until translucent, about 2 minutes.
2.Time to start sautéing the veggies in batches, cooking only 1 or 2 minutes (at most) each.
3.Add broccoli and carrots to onion & garlic. Cook only for a minute, then remove to separate plate. Add another tablespoon of butter to pan and add red pepper strips. Cook for one minute, then remove. Repeat with remaining veggies, being very careful not to overcook; veggies at this point should still be somewhat raw/crunchy.
4.When all veggies have been removed and skillet is empty, pour ½ to 1 glass of dry white wine to pan.
5.With whisk, begin to scrape the bottom of the pan to loosen all the nice, flavorful bits from the bottom. Cooking over medium heat, add ½ cup low-sodium chicken broth, 1 tablespoon butter, 1 cup whipping cream, and 1 cup half and half.
6.Add ½ cup grated Parmesan. Stir together and cook until thick, adding salt & pepper to taste. Taste sauce as you go; don’t oversalt, but don’t undersalt either!
7.Chiffonade fresh basil leaves, and stir into sauce. Now add all the veggies, including frozen peas, at once. Stir gently to combine; if sauce seems to thick, add equal parts half & half and chicken broth to thin. Cook over low heat until warm, just a couple of minutes. You don’t want soggy veggies! Taste & check seasoning; add more salt & pepper if needed.
8.Dump in al dente penne pasta, stir to combine thoroughly, and pour onto a large platter. Garnish with more basil leaves, throw on some more Parmesan, and gobble it up!
Waffle Cookies
1 cp. butter
4 eggs
1 1/2 cp. sugar
2 to 2/12 cps. Flour
1/2 cp. cocoa
1 tsp. vanilla
1/2 tsp. salt
Mix all ingredients and drop by teaspoonful on medium waffle iron. Cook as a waffle, about 1 minute. Frost with chocolate Frosting.
My friend made these for us too! My kids still ask for them, they were that good and that easy. Great summer time cookie where you don't have to warm up the oven. The kids love making these.
4 eggs
1 1/2 cp. sugar
2 to 2/12 cps. Flour
1/2 cp. cocoa
1 tsp. vanilla
1/2 tsp. salt
Mix all ingredients and drop by teaspoonful on medium waffle iron. Cook as a waffle, about 1 minute. Frost with chocolate Frosting.
My friend made these for us too! My kids still ask for them, they were that good and that easy. Great summer time cookie where you don't have to warm up the oven. The kids love making these.
No Bake Cookies
I have never been a fan, until now. Thanks Amy. I got the recipe and made it. A couple of weeks went by and Cameron asked for them again. Too good.
2 cp. Sugar
2 tbsp. real butter or shortening ( I used butter.)
2 tbsp. cocoa
1/2 cp. milk
1/2 tsp. salt
1/2 tsp. vanilla
3/4 cp. Peanut butter
2cp. oatmeal
Combine Sugar, shortening, cocoa and milk. Bring to a boil then add remaining ingredients and pour into a greased pan. Refrigerate to cool. Can double and press in 9x13. Enjoy.
Wednesday, May 9, 2012
Lemon Crinkle Cookies
LDS Living Magazine Winner recipe. They are so yummy, so I had to share.
Makes 2-3 dozen
Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non-stick darker baking tray, reduce baking time by about 2 minutes
Monday, April 30, 2012
Clam Chowder
This is a recipe/picture off pinterest:
2 cans minced clams (undrained)
1 cup minced onion
1 cup chopped celery
2-3 cups diced potatoes
1 ½ cubes of butter or margarine
¾ cup flour
1 qt. Half and half
1 ½ tsp salt
Pinch of pepper
½ tsp. sugar
In pan, add onion, celery, and potatoes. Add enough water to cover ingredients and cook on medium for 20 minutes or until tender. Add clams.
In a separate pan, melt butter. Next add flour. Cook for 2 minutes stirring constantly. Then add half and half, salt, pepper, and sugar. Cook till thick. Add sauce to other pan then cook till thick.
P.S. I did edit it a little bit. I cut the recipe in half and did add about 3/4 of a cup of fat free milk while making the sauce. I also only used one cube of butter with 1/2 cp. of flour for my mix. I don't like soup to thick. It turned out perfectly! I also didn't measure my vegetables perfectly I used 2 potatoes, 6 sticks of celery, and 2 carrots. I love celery in soup! I also used 1/2 of a big real onion. It was delicious. Braden ate 3 bowls. Enjoy.
2 cans minced clams (undrained)
1 cup minced onion
1 cup chopped celery
2-3 cups diced potatoes
1 ½ cubes of butter or margarine
¾ cup flour
1 qt. Half and half
1 ½ tsp salt
Pinch of pepper
½ tsp. sugar
In pan, add onion, celery, and potatoes. Add enough water to cover ingredients and cook on medium for 20 minutes or until tender. Add clams.
In a separate pan, melt butter. Next add flour. Cook for 2 minutes stirring constantly. Then add half and half, salt, pepper, and sugar. Cook till thick. Add sauce to other pan then cook till thick.
P.S. I did edit it a little bit. I cut the recipe in half and did add about 3/4 of a cup of fat free milk while making the sauce. I also only used one cube of butter with 1/2 cp. of flour for my mix. I don't like soup to thick. It turned out perfectly! I also didn't measure my vegetables perfectly I used 2 potatoes, 6 sticks of celery, and 2 carrots. I love celery in soup! I also used 1/2 of a big real onion. It was delicious. Braden ate 3 bowls. Enjoy.
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