Monday, January 31, 2011
This recipe is not in my recipe book, but it should have been! This is one of my husband's favorites! It's great served with whipped cream.
1 1/2 c. buttermilk
1 c. flour
3/4 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. oil
Heat waffle iron. Beat eggs and buttermilk. Beat in remaining ingredients with whisk until smooth. Pour batter from cup onto center of hot waffle iron. Carefully check to see if it's done after about 5 minutes. Makes about 8 waffles. Serve with Berry Sauce if desired.
2 c. frozen mixed berries (blueberries, raspberries, black berries)
1/2 c. orange juice
2 T. fresh lemon juice
1 tsp. lemon zest
1/8 tsp. cinnamon
1/4 c. water
4 tsp. cornstarch
2 T. dark brown sugar
Bring berries, orange juice and lemon juice to a boil in a saucepan over medium heat. Stir in lemon zest and cinnamon; reduce heat to low. Whisk together the water and cornstarch; stir it into the berries along with the sugar. Cook and stir about 1 minute until thickened. Serve over waffles.
Saturday, January 29, 2011
I prefer white popcorn over yellow. It pops smaller, but it is not tough like the yellow.
This is for a very large batch, divide ingredients by 3 for a smaller amount. Caramel corn is great for gift-giving on Valentine's Day!
45 c. popped corn—white is best
3 c. brown sugar
3 sticks real butter
3/4 c. light corn syrup
1 ½ tsp. salt
1 ½ tsp. baking soda
Divide popped corn between 4 -l3x9 pans. Salt lightly with popcorn salt. In saucepan heat brown sugar, butter, corn syrup and salt. Cook and stir until bubbly around edges. Continue cooking over medium heat 5 minutes. Remove from heat, stir in soda. Pour on corn and stir until coated. Bake 2 hours at 200˚ stirring every 30minutes. Store in tightly covered container.
An anxious heart weighs a man down, but a kind word cheers him up. Proverbs 12:25
Tuesday, January 25, 2011
2 boneless skinless chicken breast halves
3/4 c. flour
salt and pepper
4 T. butter
2 T. olive oil
1/2 c. dry white wine
1/2 c. low-sodium chicken stock
1 T. lemon juice
2 T. capers, rinsed and drained
2 T. fresh parsley, chopped
Cut each piece of chicken horizontally almost all the way through, and open like a book. Place each piece between 2 sheets of plastic wrap. Using the smooth side of meat tenderizer, pound to 1/4-inch thick.
Place flour, salt and pepper in a shallow dish. Coat chicken pieces with flour mixture; tap to remove excess.
In a large skillet, heat 2 T. butter and oil over medium high heat. Brown chicken in 2 batches, turning once, about 2 minutes per side. Transfer to serving plate and keep warm.
Add wine, broth, lemon juice and capers to pan. Cook over high heat until simmering and slightly reduced, about 2 minutes. Add remaining 2 T. butter to melt. Pour sauce over chicken; sprinkle with parsley. Serves 2-3
Wednesday, January 19, 2011
This would be a great dip to serve at your football party.
4-5 slices bacon, cooked, drained and crumbled into very small pieces
1/2 c. black olives, sliced
1/2 c. real mayo—I like Hellmann’s light
1/2 c. sour cream
1/2 c. mild salsa
1 1/2 tsp. ground cumin
Mix above together. Serve with tortilla chips for dipping
Saturday, January 15, 2011
Winter is "soup time"! These are recipes from my cookbook. Enjoy!
about 2 # fresh broccoli crowns, cut into florets
3 carrots, peeled cut into chunks
2 c. water
2 chicken bullion cubes, or “Better than Bouillon” equivalent
Cook in a large covered pot until vegetables are tender.
Mash a little with a potato masher.
While vegetables are cooking, make a white sauce:
1/2 c. real butter
1/2 c. flour
4 c. milk
1 pound Velveeta-type cheese, cut into chunks
additional 1 ½ c. milk
Melt butter in sauce pan. Stir in flour until smooth. Gradually add milk, stirring constantly until thick. Cook for 1 minute. Remove from heat, add cheese. Stir to melt. Add to the cooked vegetables along with the additional 1 ½ c. milk. Salt and pepper to taste. Serves 8
CAULIFLOWER CHEESE SOUP
Substitute 2 small heads of cauliflower cut into florets for the broccoli. Add 3 T. chopped fresh parsley. Serves 6-8
CREAM OF CAULIFLOWER SOUP
Make the Cauliflower Cheese Soup, but omit the cheese and the additional 1 ½ c. milk. Add 3 T. chopped fresh parsley. Serves 6
CREAM OF POTATO SOUP
8 medium peeled, quartered potatoes
2 carrots, peeled and cut into chunks
2-3 celery ribs, diced
½ c. chopped onion
3 T. chopped fresh parsley
2 c. cooked ham or 6 strips of bacon cooked and crumbled, optional
In a large soup kettle, cover veggies with just enough water to cover them and cook till soft. Mash lightly. Make ½ recipe white sauce, omitting cheese and additional milk. Add to cooked veggies. Cooked ham or bacon can be added, if desired. Salt and pepper to taste. Serves 6
Always start out with a larger pot than what you think you need.—Julia Child
Saturday, January 8, 2011
Friday, January 7, 2011
This is soooo easy, but can be made to look sooo elegant! It is delicious and very rich! For variety, layer each parfait with a sprinkle of toffee bits and/ or crushed Andes candies.
2 T. sugar
1 c. semi-sweet chocolate chips (or ½ c. each semi- sweet and dark chips)
1 T. vanilla
2/3 c. half and half
whipped cream in a can
garnish of your choice: mint leaf, berry or sprinkles
In blender or food processor combine egg, sugar, salt, chips and vanilla. Heat half and half in a small pan over med/hi heat until it comes to a boil, stirring so it won’t burn. Run blender on low, while pouring boiling milk in a slow stream. (The hot milk will cook the egg and melt the chocolate). Blend 1 minute until smooth. Pour chocolate into small cups. Refrigerate for at least 1 hour. Garnish with a spray of whipped cream and garnish of your choice. Makes 5 servings
Overweight is something that just sort of snacks up on you.