Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Friday, August 26, 2011
Thursday, August 25, 2011
food storage recipes
I need to make all of these. See a video here.http://www.blogger.com/img/blank.gif
Fat-Free Nutri Grain Energy Bars
Ingredients:
1 cup cooked white beans, drained and rinsed
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs (1/4 c. dry egg powder and NO water)
2 cups whole wheat flour
1 cup coarse oat flour (take quick oats and pulse in blender until a coarse flour)
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking powder (make sure it's fresh!)
1½ cups chopped almonds, optional
3/4 cup raspberry (or other fruit) jam
Method:
Heat the oven to 350°. Grease a 9"x13" baking pan.
Place the beans and sugars in a large bowl, and cream them until light and fluffy, about 2 minutes. Beat in the eggs (egg powder).
In a small bowl, combine the flours, cinnamon, salt, and baking powder. With the mixer on low speed, gradually add the flour mixture to the sugar mixture, then mix or stir in the almonds.
Use your fingers to press half of the dough into the bottom of the baking pan. (You may need to grease your fingers with non-stick spray to keep the dough from sticking to your fingers.)
Put the jam in a small bowl and loosen it up with a small whisk or a fork (this will make it spread easier). Spread the jam evenly over the dough, leaving about a 1/4-inch border around the edges.
Sprinkle the remaining dough over the jam, all the way to the edges of the pan, and then press on it gently to form the top layer.
Bake until the top is golden and the edges are starting to brown, about 35 to 40 minutes. Cool completely in the pan, and then cut into whatever size bars you like and serve. The bars will keep for at least three or four days at room temperature, or you can freeze them.
Homemade Pop Tarts
Ingredients:
Easy Pie Crust
2 cups all-purpose flour
½ cup vegetable oil
1/3 cup milk ( 1 T. dry non-instant powdered milk or 2 T. instant milk + 1/3 cup water)
½ tsp. salt
Filling:
Use anything you would normally find in a Pop Tart. Jams and jellys are great for fruit
filling. I also love honey and chopped nuts inside.
Method:
Mix flour, salt, and dry milk powder together. Add oil and mix until mixture is crumble, then add water (or fresh milk if that is what you are using). Stir until mixture forms a ball of dough. Roll dough between two sheets of parchment paper to form a rectangle.
Cut dough into rectangles 6 inches wide by 5 inches high. Place filling on one half of the dough leaving ½ inch around sides. Fold over and pinch sides together with a fork to close.
Place on baking sheet lined with parchment paper and bake at 350 for 15-20 minutes or until golden brown.
Homemade Fruit Roll Ups
Ingredients:
2 cups freeze dried fruit (I like to do 1 c. strawberries and a ½ c. each of raspberries and
blueberries)
1/3 cup warm water
Method:
Place fruit and water in blender and blend until very smooth. Line a baking sheet with aluminum foil and spray with non-stick spray. Pour fruit mixture onto aluminum foil and spread evenly and thin on top of aluminum foil. Bake at 250 degrees for 25 minutes. WITH OUT OPENING YOUR OVEN DOOR, turn the oven off and let sit for 8 hours. After 8 hours, peel fruit leather off aluminum foil and place on wax, parchment or cling wrap. Cut into long strips with scissors and roll up.
Homemade Fat-Free Granola Bars
Ingredients:
2 1/4 cups rolled oats
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/3 cup bean puree (blend white beans and enough water to form a puree-the
consistency should be that of a smoothie-in your blender)
5 T. honey
3 T. cup packed brown sugar
1/2 cup rice krispies
1/2 cup toasted shredded coconut, optional
½ cup chopped almonds, optional
1 cup craisins*
1 cup white chocolate chips*
Method:
Preheat oven to 325 degrees F . Lightly grease one 9x13 inch pan. In a large mixing bowl combine the oats, flour, baking soda, vanilla, bean puree, honey and brown sugar. Stir in the coconut, rice krispies, craisins, white chocolate chips and nuts.
Lightly press mixture into the prepared pan. Bake at 325 degrees F for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
*You can use any combination of add-ins you would like just make sure it equals 2 cups. Some ideas may be raisins, chocolate chips, etc.
Fat-Free Nutri Grain Energy Bars
Ingredients:
1 cup cooked white beans, drained and rinsed
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs (1/4 c. dry egg powder and NO water)
2 cups whole wheat flour
1 cup coarse oat flour (take quick oats and pulse in blender until a coarse flour)
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking powder (make sure it's fresh!)
1½ cups chopped almonds, optional
3/4 cup raspberry (or other fruit) jam
Method:
Heat the oven to 350°. Grease a 9"x13" baking pan.
Place the beans and sugars in a large bowl, and cream them until light and fluffy, about 2 minutes. Beat in the eggs (egg powder).
In a small bowl, combine the flours, cinnamon, salt, and baking powder. With the mixer on low speed, gradually add the flour mixture to the sugar mixture, then mix or stir in the almonds.
Use your fingers to press half of the dough into the bottom of the baking pan. (You may need to grease your fingers with non-stick spray to keep the dough from sticking to your fingers.)
Put the jam in a small bowl and loosen it up with a small whisk or a fork (this will make it spread easier). Spread the jam evenly over the dough, leaving about a 1/4-inch border around the edges.
Sprinkle the remaining dough over the jam, all the way to the edges of the pan, and then press on it gently to form the top layer.
Bake until the top is golden and the edges are starting to brown, about 35 to 40 minutes. Cool completely in the pan, and then cut into whatever size bars you like and serve. The bars will keep for at least three or four days at room temperature, or you can freeze them.
Homemade Pop Tarts
Ingredients:
Easy Pie Crust
2 cups all-purpose flour
½ cup vegetable oil
1/3 cup milk ( 1 T. dry non-instant powdered milk or 2 T. instant milk + 1/3 cup water)
½ tsp. salt
Filling:
Use anything you would normally find in a Pop Tart. Jams and jellys are great for fruit
filling. I also love honey and chopped nuts inside.
Method:
Mix flour, salt, and dry milk powder together. Add oil and mix until mixture is crumble, then add water (or fresh milk if that is what you are using). Stir until mixture forms a ball of dough. Roll dough between two sheets of parchment paper to form a rectangle.
Cut dough into rectangles 6 inches wide by 5 inches high. Place filling on one half of the dough leaving ½ inch around sides. Fold over and pinch sides together with a fork to close.
Place on baking sheet lined with parchment paper and bake at 350 for 15-20 minutes or until golden brown.
Homemade Fruit Roll Ups
Ingredients:
2 cups freeze dried fruit (I like to do 1 c. strawberries and a ½ c. each of raspberries and
blueberries)
1/3 cup warm water
Method:
Place fruit and water in blender and blend until very smooth. Line a baking sheet with aluminum foil and spray with non-stick spray. Pour fruit mixture onto aluminum foil and spread evenly and thin on top of aluminum foil. Bake at 250 degrees for 25 minutes. WITH OUT OPENING YOUR OVEN DOOR, turn the oven off and let sit for 8 hours. After 8 hours, peel fruit leather off aluminum foil and place on wax, parchment or cling wrap. Cut into long strips with scissors and roll up.
Homemade Fat-Free Granola Bars
Ingredients:
2 1/4 cups rolled oats
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/3 cup bean puree (blend white beans and enough water to form a puree-the
consistency should be that of a smoothie-in your blender)
5 T. honey
3 T. cup packed brown sugar
1/2 cup rice krispies
1/2 cup toasted shredded coconut, optional
½ cup chopped almonds, optional
1 cup craisins*
1 cup white chocolate chips*
Method:
Preheat oven to 325 degrees F . Lightly grease one 9x13 inch pan. In a large mixing bowl combine the oats, flour, baking soda, vanilla, bean puree, honey and brown sugar. Stir in the coconut, rice krispies, craisins, white chocolate chips and nuts.
Lightly press mixture into the prepared pan. Bake at 325 degrees F for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
*You can use any combination of add-ins you would like just make sure it equals 2 cups. Some ideas may be raisins, chocolate chips, etc.
In love with Pesto
Grilled Chicken Pesto Flatbreads
Ingredients:
6 Rhodes™ Dinner Rolls, thawed to room temperature
1/4 cup prepared basil pesto sauce
1 1/2 cups shredded cooked chicken, seasoned with salt and pepper
1 1/2 cups cherry tomatoes, quartered
1/4 cup thinly sliced red onion
4 ounces fresh mozzarella, diced
2 tablespoons capers
1/3 cup ricotta cheese
3 tablespoons freshly grated Parmesan cheese
1 cup baby arugula
Method:
Spray counter lightly with non-stick cooking spray. Roll each roll into a 6-inch oval. Cover with plastic wrap and let rest 10-15 minutes. Remove plastic wrap and place each flatbread on grill or in a grill pan heated to medium low heat. Grill one side for a few minutes or until grill lines appear. Remove to a cooling rack. Spread grilled sides with pesto and top with chicken, tomatoes, onion, mozzarella and capers. Spoon small dollops of ricotta over each and sprinkle with Parmesan. Place back on grill or in grill pan. Cover and cook for 3-4 minutes or until cheese begins to melt. Top with arugula leaves.
Ingredients:
6 Rhodes™ Dinner Rolls, thawed to room temperature
1/4 cup prepared basil pesto sauce
1 1/2 cups shredded cooked chicken, seasoned with salt and pepper
1 1/2 cups cherry tomatoes, quartered
1/4 cup thinly sliced red onion
4 ounces fresh mozzarella, diced
2 tablespoons capers
1/3 cup ricotta cheese
3 tablespoons freshly grated Parmesan cheese
1 cup baby arugula
Method:
Spray counter lightly with non-stick cooking spray. Roll each roll into a 6-inch oval. Cover with plastic wrap and let rest 10-15 minutes. Remove plastic wrap and place each flatbread on grill or in a grill pan heated to medium low heat. Grill one side for a few minutes or until grill lines appear. Remove to a cooling rack. Spread grilled sides with pesto and top with chicken, tomatoes, onion, mozzarella and capers. Spoon small dollops of ricotta over each and sprinkle with Parmesan. Place back on grill or in grill pan. Cover and cook for 3-4 minutes or until cheese begins to melt. Top with arugula leaves.
Sunday, August 7, 2011
Watermelon...salsa?
Watermelon Salsa
Ingredients:
4 cups seeded chopped watermelon
1 green bell pepper, minced
1 jalapeño, minced
1/2 red onion, minced
1 cup chopped cilantro
2 Tbl lime juice
½ tsp mince garlic
Salt and pepper to taste
Method:
Combine all ingredients and chill.
Ingredients:
4 cups seeded chopped watermelon
1 green bell pepper, minced
1 jalapeño, minced
1/2 red onion, minced
1 cup chopped cilantro
2 Tbl lime juice
½ tsp mince garlic
Salt and pepper to taste
Method:
Combine all ingredients and chill.
Saturday, August 6, 2011
Berry Sauces
I want to try all of these recipes! They sound amazing!
Warm Berry & Thyme Compote
Ingredients:
4 cups fresh berries (raspberries, blueberries, strawberries, blackberries, etc)
1 lemon
1 tablespoon butter
1/4 cup sugar, more or less to taste
2 tablespoons chopped fresh thyme leaves
Method:
Rinse berries, half or slice strawberries. Finely grate or zest 1-3 teaspoons lemon peel, squeeze 1 tablespoon lemon juice. Over medium heat, in a large frying pan, melt butter; add 3 cups berries, sugar, lemon peel and juice. Cook, stirring occasionally, until fruit softens and becomes juicy, about 4 minutes. Remove from heat, stir in remaining 1 cup fruit and chopped thyme leaves. Serve warm over vanilla ice cream, with yogurt, or as a topping to waffles and pancakes. Also delicious as a fruit dessert served with whipped cream. Makes approximately 3 cups
Vanilla Bean Caramel Glazed Fruit
Ingredients:
1 inch vanilla bean, scrapped (may substitute 1 teaspoon extract)
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup whipping cream or half and half
6 cups diced or sliced fresh fruit (peaches, strawberries, mango, kiwi, grapes, etc)
French toast
Method:
Slit vanilla bean and scrape fleshy portion into small saucepan, add bean. Add sugar, corn syrup and cream. Cook over medium heat, stirring frequently, bring to a boil; reduce heat to low and boil gently 3-4 minutes. Remove from heat, discard vanilla bean, cool (syrup will thicken as it cools; may thin syrup to desired consistency by stirring in milk, 1 tablespoon at a time).
Wash, peel and slice or cut into chunks fresh fruit of your choice. When glaze is cool, but not cold, drizzle glaze over fruit and gently toss to coat. Serve with French toast spread with cream cheese. Makes about 6 cups fruit
Simple Cinnamon Fruit
Ingredients:
1 fresh orange
1 cup white grape juice or apple juice
1 cinnamon stick (may substitute 1 teaspoon ground cinnamon)
Dash nutmeg
Dash ground cloves, optional
1/4 cup sugar, more or less to taste
6 cups sliced or diced fruit of choice (nectarines, grapes, star fruit, apples, berries, kiwi)
Vanilla Yogurt
Method:
1 fresh orange 1 cup white grape juice or apple juice 1 cinnamon stick (may substitute 1 teaspoon ground cinnamon) Dash nutmeg Dash ground cloves, optional 1/4 cup sugar, more or less to taste 6 cups sliced or diced fruit of choice (nectarines, grapes, star fruit, apples, berries, kiwi) Vanilla Yogurt Finely grate orange peel and juice orange into small saucepan. Add grape juice, cinnamon, nutmeg, cloves and sugar. Bring to a boil over medium heat, reduce heat and simmer 5 minutes. Remove from heat and cool. Peel, slice or dice fruit; place in serving bowl or individual bowls, drizzle syrup over top. Chill to blend flavors. Serve with a vanilla yogurt on top. Excellent served with vanilla ice cream, over or waffles. Makes about 6 cups
Warm Berry & Thyme Compote
Ingredients:
4 cups fresh berries (raspberries, blueberries, strawberries, blackberries, etc)
1 lemon
1 tablespoon butter
1/4 cup sugar, more or less to taste
2 tablespoons chopped fresh thyme leaves
Method:
Rinse berries, half or slice strawberries. Finely grate or zest 1-3 teaspoons lemon peel, squeeze 1 tablespoon lemon juice. Over medium heat, in a large frying pan, melt butter; add 3 cups berries, sugar, lemon peel and juice. Cook, stirring occasionally, until fruit softens and becomes juicy, about 4 minutes. Remove from heat, stir in remaining 1 cup fruit and chopped thyme leaves. Serve warm over vanilla ice cream, with yogurt, or as a topping to waffles and pancakes. Also delicious as a fruit dessert served with whipped cream. Makes approximately 3 cups
Vanilla Bean Caramel Glazed Fruit
Ingredients:
1 inch vanilla bean, scrapped (may substitute 1 teaspoon extract)
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup whipping cream or half and half
6 cups diced or sliced fresh fruit (peaches, strawberries, mango, kiwi, grapes, etc)
French toast
Method:
Slit vanilla bean and scrape fleshy portion into small saucepan, add bean. Add sugar, corn syrup and cream. Cook over medium heat, stirring frequently, bring to a boil; reduce heat to low and boil gently 3-4 minutes. Remove from heat, discard vanilla bean, cool (syrup will thicken as it cools; may thin syrup to desired consistency by stirring in milk, 1 tablespoon at a time).
Wash, peel and slice or cut into chunks fresh fruit of your choice. When glaze is cool, but not cold, drizzle glaze over fruit and gently toss to coat. Serve with French toast spread with cream cheese. Makes about 6 cups fruit
Simple Cinnamon Fruit
Ingredients:
1 fresh orange
1 cup white grape juice or apple juice
1 cinnamon stick (may substitute 1 teaspoon ground cinnamon)
Dash nutmeg
Dash ground cloves, optional
1/4 cup sugar, more or less to taste
6 cups sliced or diced fruit of choice (nectarines, grapes, star fruit, apples, berries, kiwi)
Vanilla Yogurt
Method:
1 fresh orange 1 cup white grape juice or apple juice 1 cinnamon stick (may substitute 1 teaspoon ground cinnamon) Dash nutmeg Dash ground cloves, optional 1/4 cup sugar, more or less to taste 6 cups sliced or diced fruit of choice (nectarines, grapes, star fruit, apples, berries, kiwi) Vanilla Yogurt Finely grate orange peel and juice orange into small saucepan. Add grape juice, cinnamon, nutmeg, cloves and sugar. Bring to a boil over medium heat, reduce heat and simmer 5 minutes. Remove from heat and cool. Peel, slice or dice fruit; place in serving bowl or individual bowls, drizzle syrup over top. Chill to blend flavors. Serve with a vanilla yogurt on top. Excellent served with vanilla ice cream, over or waffles. Makes about 6 cups
Homemade Popsicles
Now I just need a popsicle mold so I can make these delicious creations!
Key Lime Pie Frozen Cream Bars
Ingredients:
· 4 graham cracker sheets, crushed
· 2 tsp sugar
· 2 tbsp melted butter
· 1 1/4 cups whole milk
· 3 tbsp instant vanilla pudding mix
· 1/3 cup sweetened condensed milk
· 3 tbsp fresh or bottled Key Lime juice
Method:
· In a small bowl, combine sugar, graham crackers, and butter. Set aside.
· In a medium sized bowl, whisk together milk and pudding mix. Whisk in condensed milk and key lime juice.
· To assemble bars: Fill pop molds to 1/2 inch from the top. Place in the freezer for about 20 minutes. Remove from freezer and fill in remaining half inch with graham cracker mixture. Press lightly until firmly packed. Freeze until firm.
Makes 6-9 pops
S'more Frozen Fudge Bars with Dark Chocolate and Caramel Pieces
Ingredients:
· 4 graham cracker sheets crushed
· 2 tsp sugar
· 2 tbsp melted butter
· 1/3 cups marshmallow crème
· 1tbsp milk
· 1 1/2 cups whole milk
· 4 tbsp instant chocolate pudding mix
· 1/4 cup sugar
· 2-3 oz Ghirardelli Dark Chocolate and Caramel bar, frozen and chopped
Method:
· In a small bowl combine graham crackers, sugar, and butter. Set aside.
· In a small bowl, whisk together marshmallow creme and milk. Set aside in a medium sized bowl, whisk together milk chocolate pudding mix and sugar.
· To assemble pops: Drizzle marshmallow mixture into chocolate mixture. Swirl lightly. Layer alternately in pop mold with graham mixture. Freeze until firm.
· Makes 6-9 pop
Fresh Raspberry, and Almond Agave Granola, Frozen Yogurt Breakfast Bar
Ingredients:
· 1 1/4 cups Greek or Smooth Vanilla Yogurt
· 1/4 cup milk
· 2 tbsp Agave or Honey
· 1/2 cup Almond Agave Granola ( Back to Nature brand )
· 1/2 cup fresh Raspberries
Method:
· In a medium sized bowl, whisk together yogurt, milk, and Agave.
· To make pops: Alternate layers of yogurt mixture, fruit, and granola in pop molds. Place in freezer until firm.
Key Lime Pie Frozen Cream Bars
Ingredients:
· 4 graham cracker sheets, crushed
· 2 tsp sugar
· 2 tbsp melted butter
· 1 1/4 cups whole milk
· 3 tbsp instant vanilla pudding mix
· 1/3 cup sweetened condensed milk
· 3 tbsp fresh or bottled Key Lime juice
Method:
· In a small bowl, combine sugar, graham crackers, and butter. Set aside.
· In a medium sized bowl, whisk together milk and pudding mix. Whisk in condensed milk and key lime juice.
· To assemble bars: Fill pop molds to 1/2 inch from the top. Place in the freezer for about 20 minutes. Remove from freezer and fill in remaining half inch with graham cracker mixture. Press lightly until firmly packed. Freeze until firm.
Makes 6-9 pops
S'more Frozen Fudge Bars with Dark Chocolate and Caramel Pieces
Ingredients:
· 4 graham cracker sheets crushed
· 2 tsp sugar
· 2 tbsp melted butter
· 1/3 cups marshmallow crème
· 1tbsp milk
· 1 1/2 cups whole milk
· 4 tbsp instant chocolate pudding mix
· 1/4 cup sugar
· 2-3 oz Ghirardelli Dark Chocolate and Caramel bar, frozen and chopped
Method:
· In a small bowl combine graham crackers, sugar, and butter. Set aside.
· In a small bowl, whisk together marshmallow creme and milk. Set aside in a medium sized bowl, whisk together milk chocolate pudding mix and sugar.
· To assemble pops: Drizzle marshmallow mixture into chocolate mixture. Swirl lightly. Layer alternately in pop mold with graham mixture. Freeze until firm.
· Makes 6-9 pop
Fresh Raspberry, and Almond Agave Granola, Frozen Yogurt Breakfast Bar
Ingredients:
· 1 1/4 cups Greek or Smooth Vanilla Yogurt
· 1/4 cup milk
· 2 tbsp Agave or Honey
· 1/2 cup Almond Agave Granola ( Back to Nature brand )
· 1/2 cup fresh Raspberries
Method:
· In a medium sized bowl, whisk together yogurt, milk, and Agave.
· To make pops: Alternate layers of yogurt mixture, fruit, and granola in pop molds. Place in freezer until firm.
Italian Soda Party
This has made me want to have a party just so I can do this! Doesn't it sound so fun? And delicious?
Building an Italian Soda Bar
Setting up an Italian soda bar is a fresh, fruity alternative to the traditional backyard barbeque.
Studio 5's Executive Producer, Michelle Torsak shows how easy it is to create this big impact idea.
The original inspiration for an Italian soda party came from Elizabeth Kartchner's blog. You can check out the Dear Lizzy blog here, but be warned you will fall in love! http://elizabethkartchner.blogspot.com/2011/05/party-time.html
I found a similar idea on this darling blog: http://www.yourhomebasedmom.com/italian-soda-bar/
What you need for an Italian soda bar:
· Lots of sparkling water or club soda
· A variety of flavored syrups, available at Italian import stores or restaurant supply stores. I love the Torani syrups available at Granato's:
1391 S. 300 West; Salt Lake City
4044 S. 2700 East; Holladay
1638 S. Redwood Road; Salt Lake City
www.granatos.com
The most popular flavors for sodas are the traditional fruit flavors like strawberry, cherry, peach, and raspberry.
· Ice
· Heavy cream or half and half (for cremosas)
· Whipped topping
· Soda glasses, available from Tai Pan Trading
· Striped straws, available from Orson Gygi located at 3500 South 300 West; Salt Lake City or online at The Bakers Confection Store:
http://www.etsy.com/shop/thebakersconfections
Making an Italian soda:
An Italian soda is a combination of club soda or sparkling water and flavored syrup. For a traditonal Italian cream soda or cremosa, you add half and half or heavy cream.
Italian Soda: 8 oz. sparkling water
2 -4 Tbsp. flavored syrup
Fill a 16 oz. glass with ice. Add water and favored syrup. Stir to combine and top with whipped cream.
Cremosa: 8 oz. sparkling water
4 Tbsp. flavored syrup
1 oz. half-and-half
Fill a 16 oz. glass with ice, add syrup, soda water and half-and-half or milk. Stir to combine flavors and top with whipped cream.
Ice Cream: 8 oz. sparkling water
4 Tbsp. flavored syrup
Ice Cream
Fill a 16 oz. glass with soda water and syrup. Stir to combine flavors and add 2 scoops of ice cream and top with whipped cream.
Free Favor Download:
Right now Martha Stewart has a free download for a fun favor tag. Click here to link to the download: http://www.marthastewartweddings.com/goodthings/sweeten-up-favor-tag
Pesto
I've been wanting to try pesto! Can't wait to try this!
Fresh Basil Pesto:
Ingredients:
2 cups packed fresh basil leaves
2-4 cloves garlic
1/4 cup pine nuts (or chopped nuts of choice)
1/4-1/2 cup olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1-3 teaspoons fresh lemon juice, optional
Method:
Wash and pat dry basil leaves, place in food processor, add garlic and nuts. Pulse processor to coarsely chop. Add 1/4-cup oil and process until smooth. While processing add additional oil to create desired consistency. Season pesto to taste with salt and pepper; stir in grated Parmesan cheese and lemon juice. Freezes well; for convenience, freeze in ice cube trays then store in freezer bags.
Sun Dried Tomato Pesto:
Ingredients:
1 jar (8 oz) sun-dried tomatoes, packed in oil
1/2-1 cup canned fire roasted tomatoes, with juice
2 cloves garlic
1/4 cup pine nuts
1 cup fresh basil leaves, packed
Salt and pepper to taste
1 teaspoon lemon zest, optional
1-3 teaspoons fresh lemon juice
1/2 cup grated Parmesan cheese
Method:
Place sun-dried tomatoes (and oil) and approximately 1/2-cup canned tomatoes (drained), garlic, pine nuts and basil in food processor; pulse to coarsely chop. Add additional tomatoes and liquid from canned tomatoes and process to create desired consistency. Salt and pepper to taste, stir in lemon zest and Parmesan cheese; cover and refrigerate.
Mint Pesto:
Ingredients:
2 cups packed fresh mint leaves
1/4 cup sliced almonds
1/2 cup olive oil
Salt and pepper to taste
Method:
Excellent with grilled lamb chops.
Place mint leaves and almonds in food processor; pulse to chop. Continue to process while gradually adding oil until desired consistency is achieved; salt and pepper to taste. Cover and refrigerate.
Pesto Cream Cheese Appetizer:
Ingredients:
1 recipe Basil Pesto, made on the dry side
1 recipe Tomato Pesto, made on the dry side
3 package (8 oz ea) low fat cream cheese, softened
1/2 cup salted butter, softened
Pine Nuts or chopped nuts, optional garnish
Sliced Baguette, crackers, sliced vegetables
Method:
Blend 3/4 package (6 oz) cream cheese into Basil Pesto, set aside; blend 3/4 package (6 oz) cream cheese into Tomato Pesto, set aside. Beat together remaining cream cheese and softened butter until smooth; add fresh cracked pepper to taste.
Butter a 6-cup dish (with a flat bottom); line dish with plastic wrap. Carefully spread approximately 1/3 cream cheese butter mixture in bottom of prepared dish;* spread with 1/2 the tomato pesto; spread with 1/4 the remaining cream cheese; spread with 1/2 the basil pesto; repeat: cream cheese, tomato pesto, cream cheese, basil pesto; end with cream cheese on top. Cover and refrigerate overnight. To serve, invert bowl on serving plate and carefully remove plastic wrap. Serve with sliced bread, crackers and vegetables.
* Chilling or partially freezing between layers will help create a neat layered look.
Uses For Pesto:
Toss with cooked pasta; add fresh cherry tomato halves and additional cheese
Spread on pizza crust, add a few favorite toppings of choice and shredded cheese, bake
Spread on baguette, sprinkle with additional shredded Parmesan cheese and toast
Toss with fresh Mozzarella balls, serve with sliced fresh tomatoes
Spread inside a rolled pork roast or rolled chicken and grill
Stir into cottage cheese for a dip, or use with pasta
Mix with canned white beans (drained); mash beans to mix, serve as a dip
Serve on sliced cooked beef, chicken, pork, fish
Serve on sliced boiled potatoes, sliced tomatoes or other garden vegetables
Stir into soups
Fresh Basil Pesto:
Ingredients:
2 cups packed fresh basil leaves
2-4 cloves garlic
1/4 cup pine nuts (or chopped nuts of choice)
1/4-1/2 cup olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1-3 teaspoons fresh lemon juice, optional
Method:
Wash and pat dry basil leaves, place in food processor, add garlic and nuts. Pulse processor to coarsely chop. Add 1/4-cup oil and process until smooth. While processing add additional oil to create desired consistency. Season pesto to taste with salt and pepper; stir in grated Parmesan cheese and lemon juice. Freezes well; for convenience, freeze in ice cube trays then store in freezer bags.
Sun Dried Tomato Pesto:
Ingredients:
1 jar (8 oz) sun-dried tomatoes, packed in oil
1/2-1 cup canned fire roasted tomatoes, with juice
2 cloves garlic
1/4 cup pine nuts
1 cup fresh basil leaves, packed
Salt and pepper to taste
1 teaspoon lemon zest, optional
1-3 teaspoons fresh lemon juice
1/2 cup grated Parmesan cheese
Method:
Place sun-dried tomatoes (and oil) and approximately 1/2-cup canned tomatoes (drained), garlic, pine nuts and basil in food processor; pulse to coarsely chop. Add additional tomatoes and liquid from canned tomatoes and process to create desired consistency. Salt and pepper to taste, stir in lemon zest and Parmesan cheese; cover and refrigerate.
Mint Pesto:
Ingredients:
2 cups packed fresh mint leaves
1/4 cup sliced almonds
1/2 cup olive oil
Salt and pepper to taste
Method:
Excellent with grilled lamb chops.
Place mint leaves and almonds in food processor; pulse to chop. Continue to process while gradually adding oil until desired consistency is achieved; salt and pepper to taste. Cover and refrigerate.
Pesto Cream Cheese Appetizer:
Ingredients:
1 recipe Basil Pesto, made on the dry side
1 recipe Tomato Pesto, made on the dry side
3 package (8 oz ea) low fat cream cheese, softened
1/2 cup salted butter, softened
Pine Nuts or chopped nuts, optional garnish
Sliced Baguette, crackers, sliced vegetables
Method:
Blend 3/4 package (6 oz) cream cheese into Basil Pesto, set aside; blend 3/4 package (6 oz) cream cheese into Tomato Pesto, set aside. Beat together remaining cream cheese and softened butter until smooth; add fresh cracked pepper to taste.
Butter a 6-cup dish (with a flat bottom); line dish with plastic wrap. Carefully spread approximately 1/3 cream cheese butter mixture in bottom of prepared dish;* spread with 1/2 the tomato pesto; spread with 1/4 the remaining cream cheese; spread with 1/2 the basil pesto; repeat: cream cheese, tomato pesto, cream cheese, basil pesto; end with cream cheese on top. Cover and refrigerate overnight. To serve, invert bowl on serving plate and carefully remove plastic wrap. Serve with sliced bread, crackers and vegetables.
* Chilling or partially freezing between layers will help create a neat layered look.
Uses For Pesto:
Toss with cooked pasta; add fresh cherry tomato halves and additional cheese
Spread on pizza crust, add a few favorite toppings of choice and shredded cheese, bake
Spread on baguette, sprinkle with additional shredded Parmesan cheese and toast
Toss with fresh Mozzarella balls, serve with sliced fresh tomatoes
Spread inside a rolled pork roast or rolled chicken and grill
Stir into cottage cheese for a dip, or use with pasta
Mix with canned white beans (drained); mash beans to mix, serve as a dip
Serve on sliced cooked beef, chicken, pork, fish
Serve on sliced boiled potatoes, sliced tomatoes or other garden vegetables
Stir into soups
Soft Pretzels
Video Courtesy of KSL.com
Pretzel:
Ingredients:
2 ¼ tsp yeast
1 ¼ cups warm water
Pinch of sugar
¼ cup packed brown sugar
2 cups flour
1 cup water
1 tbsp baking soda
Course salt (optional)
2 tbsp butter, melted (optional)
Method:
In small bowl combine yeast & warm water w/a pinch of sugar
Let stand for about 5 min while you prepare next step
In a large bowl, mix brown sugar, 1 cup flour, and yeast mixture. (when it's ready)
Then stir in enough flour to make a soft dough
Turn dough onto a well floured surface and knead for about 3 min
Cover and let rest for 20 min
Cut dough into 12 pieces
Roll each piece into a 12-15 inch rope and shape into a pretzel
In shallow bowl mix 1 tbsp baking soda w/1 cup water
Dip each finished pretzel in water quickly, shaking off excess
Place on greased baking sheet. Sprinkle w/salt if desired
Bake at 425 degrees for 6 min or till golden brown
Brush melted butter on top or serve w/your favorite dip
Honey Mustard Dipping Sauce
Ingredients:
1 ½ cups mayonnaise
¼ cup Dijon mustard
½ cup honey
Method:
Combine all ingredients in a bowl and mix well Cover & refrigerate for 2 hours or overnight.
Breadsticks Ideas
Cheesy Potato Chip Breadsticks
Ingredients:
12 Rhodes Texas™ Rolls or 24 Rhodes™ Dinner Rolls, thawed but still cold
12 strips pepper jack cheese
1/4 cup butter or margarine, melted
3/4 cup crushed sour cream and onion potato chips
Method:
Roll each Texas™ roll or 2 dinner rolls combined into a 7-inch rope. Flatten each rope. Cut twelve 6-inch strips of cheese 1/2-inch thick. Place one strip of cheese on each flattened rope. Tightly pinch dough around cheese to form a breadstick. Place butter and potato chips in shallow bowls. Roll each breadstick in butter and then in crushed potato chips. Place seam side up on a sprayed baking sheet. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350°F 20 minutes or until golden brown.
Twisty Buttery Breadsticks
Ingredients:
12 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup butter, melted
1/4 cup grated Parmesan cheese
garlic salt, if desired
Method:
Roll each roll into a 16-inch rope. Roll each end in opposite directions about 3 or 4 times. Pick up and pinch ends together. The breadstick will twist. Place butter and cheese in shallow bowls. Dip each breadstick in melted butter and then in Parmesan cheese.
Place on a sprayed baking sheet about 1-inch apart. Sprinkle with garlic salt, if desired. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.
Ingredients:
12 Rhodes Texas™ Rolls or 24 Rhodes™ Dinner Rolls, thawed but still cold
12 strips pepper jack cheese
1/4 cup butter or margarine, melted
3/4 cup crushed sour cream and onion potato chips
Method:
Roll each Texas™ roll or 2 dinner rolls combined into a 7-inch rope. Flatten each rope. Cut twelve 6-inch strips of cheese 1/2-inch thick. Place one strip of cheese on each flattened rope. Tightly pinch dough around cheese to form a breadstick. Place butter and potato chips in shallow bowls. Roll each breadstick in butter and then in crushed potato chips. Place seam side up on a sprayed baking sheet. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350°F 20 minutes or until golden brown.
Twisty Buttery Breadsticks
Ingredients:
12 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup butter, melted
1/4 cup grated Parmesan cheese
garlic salt, if desired
Method:
Roll each roll into a 16-inch rope. Roll each end in opposite directions about 3 or 4 times. Pick up and pinch ends together. The breadstick will twist. Place butter and cheese in shallow bowls. Dip each breadstick in melted butter and then in Parmesan cheese.
Place on a sprayed baking sheet about 1-inch apart. Sprinkle with garlic salt, if desired. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.
Friday, June 17, 2011
Milkshake fake
Just saw this clip from Studio 5, can't wait to try these recipes out this summer! What ahttp://www.blogger.com/img/blank.gif great way to use powdered milk!
Peanut Butter Moo'd:-makes two 8-ounce cups
Ingredients:
1/2 C. Water
3/4 C. Dry Powdered Milk
1/3 C. Chocolate Powder (like Nesquick or equivalent)
one banana cut into 1 inch slices
2 spoonfuls of peanut butter
2 C. Ice
Method:
Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun!
Banana-Pineapple Freeze
Ingredients:
1 C. Unsweetened Pineapple Juice (you can use pineapple juice that you drain from using canned pineappe just double check that the juice you drained off is unsweetened - you could also just use crushed pineapple)
1/2 of a Medium Banana, cut into 1-inch pieces
2 T. Dry Powdered Milk (non-instant)
1 C. Ice Cubes
Method:
Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender on and use the "Crushed Ice" setting.
Peanut Butter Moo'd:-makes two 8-ounce cups
Ingredients:
1/2 C. Water
3/4 C. Dry Powdered Milk
1/3 C. Chocolate Powder (like Nesquick or equivalent)
one banana cut into 1 inch slices
2 spoonfuls of peanut butter
2 C. Ice
Method:
Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun!
Banana-Pineapple Freeze
Ingredients:
1 C. Unsweetened Pineapple Juice (you can use pineapple juice that you drain from using canned pineappe just double check that the juice you drained off is unsweetened - you could also just use crushed pineapple)
1/2 of a Medium Banana, cut into 1-inch pieces
2 T. Dry Powdered Milk (non-instant)
1 C. Ice Cubes
Method:
Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender on and use the "Crushed Ice" setting.
Thursday, May 19, 2011
Cookie
A friend of mine posted this recipe on her blog and I'm re-posting it here so I can remember the recipe and try it out sometime! She calls it her lower-fat, lower-sugar, still-yummy oatmeal cookie recipe:
3/4 cup flour
1 1/4 cup oats
1/2 tsp baking soda
1/4 tsp salt
In another bowl, combine
1/4 cup softened butter
2/3 cup packed brown sugar
1 egg
1 tsp vanilla
Mix wet and dry ingredients. Add pecans and whatever else you like (Matt always chooses raisins; I go for milk chocolate chips). Use a tablespoon to measure the dough--this always results in 24 cookies with an allowance for dough sampling. Bake at 350 for 10 minutes.
3/4 cup flour
1 1/4 cup oats
1/2 tsp baking soda
1/4 tsp salt
In another bowl, combine
1/4 cup softened butter
2/3 cup packed brown sugar
1 egg
1 tsp vanilla
Mix wet and dry ingredients. Add pecans and whatever else you like (Matt always chooses raisins; I go for milk chocolate chips). Use a tablespoon to measure the dough--this always results in 24 cookies with an allowance for dough sampling. Bake at 350 for 10 minutes.
Wednesday, May 18, 2011
Macaroons
Just watched this clip from Studio 5 about making Macarons...they sound so delightful!
Tahitian French Macarons - Macaron Base:
Ingredients:
3 egg whites, aged*
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract (amount will differ with variations )
Method:
In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.
In a medium sized mixing bowl, whip egg whites until foamy.
While beating on high, slowly add sugar. When soft peaks form, add extract and food coloring if desired.
Beat until stiff peaks,has a glossy texture, and mixture doesn't drip from the beaters.
Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended.
Be careful not to over-mix!
Place mixture in a piping bag fitted with round tip.
On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.
Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it's pied shape.
Before baking, let batter dry, uncovered for 30 minutes.
Heat oven to 300. Bake for 15-17 minutes. Cool completely.
Pipe a small amount of french buttercream on flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.
Makes about 2 1/2 dozen filled macarons.
* Aged egg whites: Covered and set at room temperature overnight.
Variations - Guava Passionfruit:
Ingredients:
Add about 8 drops pink food coloring to meringue mixture.
Add 2-3 tbsp frozen guava passion fruit concentrate to buttercream;
Method:
beating well after addition.
Kiwi Lime:
Ingredients:
Add 1/2 tsp vanilla and zest of 1 lime to meringue mixture
Add about 8 drops neon green food coloring to meringue mixture
Add 3 tbsp kiwi purée, adding sugar to purée as needed to buttercream;
Method:
beating well after addition
Mango Tangerine:
Ingredients:
Add 1/4 tsp vanilla and zest of 1 tangerine to meringue mixture
Add1/4 tsp orange extract to meringue mixture
Add about 8 drops of orange food coloring to meringue mixture
Add 2-3 tbsp frozen Mango Orange Concentrate or Mango purée to buttercream;
Method:
beating well after addition.
Island Pineapple:
Ingredients:
Add 1/4 tsp vanilla to meringue mixture
Add 1/4 tsp banana extract to meringue mixture
Add about 8 drops of yellow food coloring to meringue mixture
Add 2-3 tbsp frozen Pina Colada concentrate ( Bacardi's ) to buttercream,
Method:
beating well after addition.
Blue Coconut:
Ingredients:
Add 1/4 tsp coconut extract to meringue mixture
Add 1/4 tsp rum extract to meringue mixture
Add about 8 drops of neon blue food coloring to meringue mixture
Add 1 tsp coconut extract to buttercream,
Method:
beating well after addition.
French Buttercream:
Ingredients:
3 eggs
2/3 cup granulated sugar
2/3 cup water
1 tsp vanilla
1 cup unsalted butter, softened to room temperature, and stirred.
Method:
In a medium sized mixing bowl, beat eggs for about 5 minutes.
Eggs should be light and fluffy.
In a small sauce pan, heat water and sugar over medium high heat.
Cook until mixture comes to a soft ball stage. To test, spoon a small amount of mixture into a glass of cold water, if the syrup forms into a ball that can be picked up, it is ready.
While mixer is running, pour a fine, thread like stream into the egg mixture. Beat mixture until the bottom of the mixing bowl is cool to touch .
Add softened butter in 2-3 separate increments. The frosting will dramatically change texture. Do not be alarmed!!
Keep beating and it will lighten and become smooth again, about 5-7 minutes.
When adding flavorings, the butter cream will separate again.
Repeat beating process until smooth again.
Fill macarons with a small amount of buttercream. Leftovers may be refrigerated or frozen for next use; mixing well after becoming room temperature.
Makes about 2 1/2-3 cups
Monday, April 25, 2011
Homemade Yogurt
Homemade yogurt? I've been skeptical but this video clip shows how and it looks good! Make your own cream cheese even? I think this is great to know for food storage. If I ever get my year supply--I'll be trying this out!
Wednesday, April 6, 2011
Easter Story Cookies
I found these at The Idea Room...and I'm hoping to try them this year!
To be made the evening before Easter.
You need:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 cup sugar
zipper baggie
heavy wooden spoon
tape
A Bible
Preheat oven to 300 degrees. This is important! Don’t wait until you’re half done with the recipe!
Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.
Read John 19:1-3.
Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink.
Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us eternal life.
Read John 10:10-11.
Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin.
Read Luke 23:27.
So far, the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.
Read Ps. 34:8 and John 3:16.
Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus.
Read Isa. 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid.
Read Matt. 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed.
Read Matt. 27:65-66.
NOW GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed.
Read John 16:20 and 22.
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus’ followers were amazed to find the tomb open and empty.
Read Matt. 28:1-9
Thursday, March 31, 2011
Orange Julius
More like orange dream. Making this recipe took me back to my childhood. I remember my parents making orange julius...and early on in this pregnancy I was craving that--it was so weird because I knew that I wanted the orange and milk together. And so I called my dad and asked him about it--he told me they had used a mix, so I had no recipe to go off of. Since then I came across this recipe and finally tried it tonight. Yum... just right. Orange and milk together. :)
Wednesday, March 23, 2011
Jelly Roll Cupcakes?
I recently went to a baby shower where they served gourmet cupcakes and I tried one that was Jelly Roll...it was amazing! Probably the best cupcake I've ever had! This recipe looks like it could be similar! I can't wait to try it out!
Tuesday, March 22, 2011
Yummy Finds
These Lemon Sugar cookies look so delightful and fresh! I wan't wait to make a batch of these sometime soon!
Homemade wheat thins! I have been lamenting the fact that snacks like crackers seem to be so pricey--but you can make them at home! I can't wait to try this out!
Homemade graham crackers are also a must try soon!
Tuesday, March 15, 2011
Another Random Post
I love these! What a lovely way to get your home ready for spring!
I think these look scrumptious...so fun for a tea party (or pretend tea party since I don't drink tea!)
These next ones don't have pictures, sorry!
I have been craving eggrolls...I found this recipe for spring rolls. Not sure how similar they are, but maybe you should try it out!
Mini apple pies...how fun! They look delicious (there is a video)!
Moveable cards! How fun!
A kids clubhouse for under the kitchen table!
Sunday, March 13, 2011
Leprechaun Eats
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