I got this recipe from my Aunt Janet and it is so good. It is my favorite breakfast-for-dinner meal and it is great for a special breakfast as well.
2 cups Bisquick*
1 egg
3/4 grated peeled apple
1-1/2 tsp cinnamon
1-1/3 cup milk
Mix all of the above and cook on a hot griddle.
Apple Syrup
2 cups apple juice
1 cup sugar
1/4 cup butter
2 T. lemon juice
2 T. corn starch
1/2 tsp. apple pie spice
Mix cold apple juice and corn starch until completely dissolved. Add sugar, lemon juice, and apple pie spice. Bring to a boil and cook until slightly thickened. Add butter and stir until melted.
*If I don't have Bisquick, I use regular pancake mix (i.e., Krusteaz) and add the cinnamon and grated peeled apple. Seems to work okay, but not as rich as Bisquick.
Tuesday, April 1, 2014
Ghost Chili
This is actually just a white bean, chicken chili but we call it ghost chili in our family because I make it at Halloween time, and it is white like a ghost. We call red chili, goblin chili. I love traditions!
1lb. boneless chicken, chopped into bite size pieces
1 onion, diced
1 T oil
1 ½ t garlic powder
14 oz can chicken broth
1 can chopped green chilis
2 15 oz cans great Northern beans drained and rinsed
1 t salt
1 t cumin
1 t oregano
½ t black pepper
1 cup sour cream
1/2 - 3/4 cup whipping cream
Brown chicken and onion in oil until chicken is cooked and onion is tender. Add remaining ingredients and simmer for 30 minutes.Before serving, stir in sour cream and whipping cream until it is creamy enough for your liking!
1lb. boneless chicken, chopped into bite size pieces
1 onion, diced
1 T oil
1 ½ t garlic powder
14 oz can chicken broth
1 can chopped green chilis
2 15 oz cans great Northern beans drained and rinsed
1 t salt
1 t cumin
1 t oregano
½ t black pepper
1 cup sour cream
1/2 - 3/4 cup whipping cream
Brown chicken and onion in oil until chicken is cooked and onion is tender. Add remaining ingredients and simmer for 30 minutes.Before serving, stir in sour cream and whipping cream until it is creamy enough for your liking!
Pear and Baby Greens Salad with Maple Vinaigrette
This is one of my favorite "fancy" salads. It looks fancy, tastes delicious, but is actually super simple to prepare. The key is to get pears that are ripe. I usually try to plan a few days ahead so I can give the pears time to ripen and soften up in a paper bag on my counter, since when you buy them at the store they can still be a little too hard to enjoy. The dressing is delicious and can be used with a variety of salads too. Save the extra in your fridge for any other salad you put together.
Dressing
1/2 cup real maple syrup
2 Tbls. balsamic vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup canola oil
Salad
1/3 cup pecan halves
8 cups torn mixed baby greens
3 medium pears, peeled and cut into wedges
1/3 cup sweetened, dried cranberries
In a small bowl, mix all the dressing ingredients together, except oil, together with a wire whisk. Beat in oil until blended.
Divide salad greens among the plates. Arrange pear wedges on greens, then sprinkle with pecans and cranberries. Drizzle the dressing over each salad.
Dressing
1/2 cup real maple syrup
2 Tbls. balsamic vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup canola oil
Salad
1/3 cup pecan halves
8 cups torn mixed baby greens
3 medium pears, peeled and cut into wedges
1/3 cup sweetened, dried cranberries
In a small bowl, mix all the dressing ingredients together, except oil, together with a wire whisk. Beat in oil until blended.
Divide salad greens among the plates. Arrange pear wedges on greens, then sprinkle with pecans and cranberries. Drizzle the dressing over each salad.
Best Cranberry Sauce
I love Thanksgiving food, and one of the tastes I have acquired as I've gotten older is the pairing of roast turkey with a delicious cranberry sauce. This is my absolute favorite cranberry recipe. A little sweet, a little tart, and the whole berry make it a lot better than the canned alternative.
12 oz. fresh cranberries
1 1/2 cups packed brown sugar
3/4 cup water
1/2 cup seedless raspberry jam
In a medium saucepan, mix the cranberries, brown sugar and water. Heat until boiling over high heat, then reduce to medium heat. Simmer 10 minutes, stirring frequently, until the mixture is slightly thickened and all the cranberries have popped open. Remove from heat, and let cool about 10 minutes. Stir in the jam, then finish cooling for about 30 minutes. Can be refrigerated and saved for about a month!
12 oz. fresh cranberries
1 1/2 cups packed brown sugar
3/4 cup water
1/2 cup seedless raspberry jam
In a medium saucepan, mix the cranberries, brown sugar and water. Heat until boiling over high heat, then reduce to medium heat. Simmer 10 minutes, stirring frequently, until the mixture is slightly thickened and all the cranberries have popped open. Remove from heat, and let cool about 10 minutes. Stir in the jam, then finish cooling for about 30 minutes. Can be refrigerated and saved for about a month!
Thursday, January 30, 2014
Bacon Macaroni and Cheese
So, this Mac and cheese is amazing. And it has bacon in it, which really makes it a favorite at our house. It can be a side or a main dish depending on what kind of meal you are going for.
1 16 oz. pkg. macaroni
1 Tbsp. Canola oil
9 Tbsp. Melted butter
1/2 cup shredded or cubed Muenster cheese
2 cups shredded Colby jack cheese
8 oz. Velveeta
1 pkg. bacon
1 1/2 cup half and half
Salt and pepper
Cook bacon well. Cool and crumble. Preheat oven to 350 degrees. Cook macaroni in large pot with the oil and slightly salted water until al dente according to the package directions. Don't overcook or it will be mushy. Drain well and return to pot. Mix in butter. Mix together all the cheeses in a large bowl. Grease a 3 quart baking dish.
Spread a layer of macaroni in the dish, sprinkle on some bacon, lightly salt and pepper, and spread on some of the cheese mixture. Repeat until all ingredients are gone. Usually around 3 times. Slowly pour the half and half over the entire dish. Bake for 35-40 minutes.
Tin Roof Dessert
This is a family favorite that Tim brought to the marriage. I think I might be my dad's favorite child every time I make it. It is a delicious ice cream cake.
1 pkg. Oreo cookies, crushed
1/3 cup melted butter
1/2 gallon vanilla (or whatever flavor you are in the mood for) ice cream in rectangular brick packaging
1 can Hershey's hot fudge sauce
1 can honey roasted peanuts
1 12 oz. container Cool Whip
Crush package of Oreo cookies. Mix together melted butter and crushed cookies. Press into a greased 9x13 pan. Slice the brick of ice cream into long strips and press together on top of crust. Warm hot fudge sauce a minute in the microwave, stir, and spread evenly over the ice cream. Sprinkle the nuts over the hot fudge. Put in freezer to harden. When solid, spread the cool whip over the top and sprinkle with extra cookie crumbs or chocolate sprinkles. Needs to freeze for 2-3 hours.
1 pkg. Oreo cookies, crushed
1/3 cup melted butter
1/2 gallon vanilla (or whatever flavor you are in the mood for) ice cream in rectangular brick packaging
1 can Hershey's hot fudge sauce
1 can honey roasted peanuts
1 12 oz. container Cool Whip
Crush package of Oreo cookies. Mix together melted butter and crushed cookies. Press into a greased 9x13 pan. Slice the brick of ice cream into long strips and press together on top of crust. Warm hot fudge sauce a minute in the microwave, stir, and spread evenly over the ice cream. Sprinkle the nuts over the hot fudge. Put in freezer to harden. When solid, spread the cool whip over the top and sprinkle with extra cookie crumbs or chocolate sprinkles. Needs to freeze for 2-3 hours.
Cupcake, cake, or cookie frosting
This is a great all-purpose frosting that can work for almost anything. Including just whipping up a batch to smear on some graham crackers. Which I have done with my kids. They thought it was such a fun treat and sooo easy!
1/2 cup softened butter
1 tsp. vanilla
4 cups powdered sugar
4 Tbsp. Whipping cream or half and half
Pinch of salt
Combine all ingredients and stir with a fork until most of the powdered sugar is mixed in. Then use an electric hand mixer until it is smooth and forms peaks. If it is too runny, add a little more powdered sugar. If it is too stiff, add a little more cream. To make different favors: add 1/2 teaspoon almond extract or to make chocolate add 3-4 Tbsp. Cocoa
1/2 cup softened butter
1 tsp. vanilla
4 cups powdered sugar
4 Tbsp. Whipping cream or half and half
Pinch of salt
Combine all ingredients and stir with a fork until most of the powdered sugar is mixed in. Then use an electric hand mixer until it is smooth and forms peaks. If it is too runny, add a little more powdered sugar. If it is too stiff, add a little more cream. To make different favors: add 1/2 teaspoon almond extract or to make chocolate add 3-4 Tbsp. Cocoa
Brown Bag Apple Pie
This pie is probably my most favorite pie. Ever. Of all time. Amen. It has an amazing topping that is more like a cookie than a streusel. Serve it topped with vanilla ice cream...yum.
4-5 large Granny Smith apples
2 Tbsp. Flour
1/2 cup sugar
1 tsp. nutmeg
Topping:
1/2 cup sugar
1/2 cup flour
1 tsp. cinnamon
1/2 cup butter
Make single pie shell for 9 inch pie.
Place sliced and peeled apples in a large bowl. Combine 1/2 cup sugar, 2 Tbsp. Flour, and nutmeg. Sprinkle over the apples and toss to coat well. Put the apple mixture in the prepared pie pan. Combine the sugar, flour, and cinnamon for the topping in a medium bowl. Cut the cold butter into the mixture and sprinkle over apples evenly. Slide pie into a large brown paper bag (regular grocery bag) fold the end of the bag and fasten with staples or metal paper clips. Place on a cookie sheet. Put oven rack on the second level from the bottom. Bake at 425 degrees for 1 hour. Split bag open; remove pie and cool completely on a trivet. Serve alone or with whipped cream/ice cream for breakfast, lunch, or dinner. :)
4-5 large Granny Smith apples
2 Tbsp. Flour
1/2 cup sugar
1 tsp. nutmeg
Topping:
1/2 cup sugar
1/2 cup flour
1 tsp. cinnamon
1/2 cup butter
Make single pie shell for 9 inch pie.
Place sliced and peeled apples in a large bowl. Combine 1/2 cup sugar, 2 Tbsp. Flour, and nutmeg. Sprinkle over the apples and toss to coat well. Put the apple mixture in the prepared pie pan. Combine the sugar, flour, and cinnamon for the topping in a medium bowl. Cut the cold butter into the mixture and sprinkle over apples evenly. Slide pie into a large brown paper bag (regular grocery bag) fold the end of the bag and fasten with staples or metal paper clips. Place on a cookie sheet. Put oven rack on the second level from the bottom. Bake at 425 degrees for 1 hour. Split bag open; remove pie and cool completely on a trivet. Serve alone or with whipped cream/ice cream for breakfast, lunch, or dinner. :)
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