Check this website out for fun Halloween treats and more!
Monday, October 26, 2009
Monday, October 19, 2009
On the Menu
One of my favorite dinner's is spaghetti and bread sticks. Here is my favorite spaghetti sauce from scratch... first though, have you ever wondered where the phrase "from scratch" came from? Well, I did and just looked it up. Click here to read about it's origins. You learn something new everyday!!
Now, on to the recipes...
Spaghetti with Meat Sauce
From the kitchen of Vikki Barnett (I actually don't know this lady personally but she is a friend of my mom-in-law and came to my wedding shower. Everyone brought a recipe and an ingredient. This is the recipe she brought. Thank you Vikki!)
1 lb. ground beef
1 yellow onion diced
1 tsp. salt
1-2 cloves of garlic
Brown and drain above items. Then add:
3 small cans tomato sauce
1 small can tomato paste
1 tsp. oregano leaves
1 tsp. basil
1/4 tsp. hot pepper flakes
1 tsp. parsley
1 cup of water (I hold off the water unless I really need it. I like thicker sauce.)
Simmer ingredients, covered, for 1-2 hours (or as long as you can. The spices just need to meld together and season the sauce. I sometimes only have time to simmer it for 1/2 an hour. If you can do 1-2 hours, do it.) Serve over spaghetti and "oh what a night, what a beautiful night,..." (sung as you share a noodle with your dog... I mean loved one....got the movie?)
*I have made this sauce without meat in it as well. It's still good, but the beef gives it a little extra somethin'.
Breadsticks
From chef: Tori Howell (who got it from her mother, who received it from.....)
1 tbsp. yeast (I use SAF instant yeast because all you have to do is just add it. There's no waiting)
1 1/2 c. warm water
3 c. flour (only add enough flour for the dough to be soft but still a little sticky)
1/2 tsp. salt
2 tbsp. sugar
melted butter
garlic salt
Parmesan cheese
Dissolve yeast in water (you don't have to wait for it to dissolve). Add to dry ingredients and knead well (if you have a Bosch mixer, you just run it on the fastest level for 8-10 minutes). Let rise for 20-30 minutes (if you have time and want fluffier bread sticks. Lately, I haven't had time and actually prefer a denser bread stick for lapping up all that fabulous sauce!) Pour melted butter on a cookie sheet (I use about 3-4 tablespoons but you'll have to see what you like) and roll dough on top of it. When I roll it, butter gets on top of the dough too. You do want butter on top as well so your garlic salt will stick AND because we can all use a little more delicious fat in our lives! Cut the dough into strips and cross ways down the middle. Sprinkle with garlic salt and Parmesan cheese. Let it rise to desired height and bake at 350 for 20 min. (I check mine after 15 because of the humidity).
No rinsing your plates tonight! That's the bread sticks job.
Now, on to the recipes...
Spaghetti with Meat Sauce
From the kitchen of Vikki Barnett (I actually don't know this lady personally but she is a friend of my mom-in-law and came to my wedding shower. Everyone brought a recipe and an ingredient. This is the recipe she brought. Thank you Vikki!)
1 lb. ground beef
1 yellow onion diced
1 tsp. salt
1-2 cloves of garlic
Brown and drain above items. Then add:
3 small cans tomato sauce
1 small can tomato paste
1 tsp. oregano leaves
1 tsp. basil
1/4 tsp. hot pepper flakes
1 tsp. parsley
1 cup of water (I hold off the water unless I really need it. I like thicker sauce.)
Simmer ingredients, covered, for 1-2 hours (or as long as you can. The spices just need to meld together and season the sauce. I sometimes only have time to simmer it for 1/2 an hour. If you can do 1-2 hours, do it.) Serve over spaghetti and "oh what a night, what a beautiful night,..." (sung as you share a noodle with your dog... I mean loved one....got the movie?)
*I have made this sauce without meat in it as well. It's still good, but the beef gives it a little extra somethin'.
Breadsticks
From chef: Tori Howell (who got it from her mother, who received it from.....)
1 tbsp. yeast (I use SAF instant yeast because all you have to do is just add it. There's no waiting)
1 1/2 c. warm water
3 c. flour (only add enough flour for the dough to be soft but still a little sticky)
1/2 tsp. salt
2 tbsp. sugar
melted butter
garlic salt
Parmesan cheese
Dissolve yeast in water (you don't have to wait for it to dissolve). Add to dry ingredients and knead well (if you have a Bosch mixer, you just run it on the fastest level for 8-10 minutes). Let rise for 20-30 minutes (if you have time and want fluffier bread sticks. Lately, I haven't had time and actually prefer a denser bread stick for lapping up all that fabulous sauce!) Pour melted butter on a cookie sheet (I use about 3-4 tablespoons but you'll have to see what you like) and roll dough on top of it. When I roll it, butter gets on top of the dough too. You do want butter on top as well so your garlic salt will stick AND because we can all use a little more delicious fat in our lives! Cut the dough into strips and cross ways down the middle. Sprinkle with garlic salt and Parmesan cheese. Let it rise to desired height and bake at 350 for 20 min. (I check mine after 15 because of the humidity).
No rinsing your plates tonight! That's the bread sticks job.
Sunday, October 4, 2009
Favorite Breakfast
It being Conference Weekend, we were super lazy. So lazy that we did not roll out of bed until we were awoken at 9 a.m. by Gage announcing "Breakfast is ready downstairs!"
We were so excited to see what he made (keep in mind, he is 5-years-old). He told us that on the menu was different varieties of toast: jam, butter, cool whip, and peanut butter. He wanted us "to be able to choose". So, we all sat down and looked at our options. Jake took the peanut butter one, and Molli received the "cool whip" toast. I looked at the "butter" and "strawberry jam" one. I of course grabbed the strawberry jam toast to see what he would say. He just looked at me with a cute little smile and let out a little "hmph" like, 'Ummmmm, yah, I think that one is mine but if I havvvveeee to I'll give it to you.' I said, "just kidding, I'll take the butter."
We sit down and begin eating. Gage says, "Molli, you'll love the 'cool whip' one. I eat that on my sandwich everyday for school."
That's when we realize that what he means is "Miracle Whip"! Molli took a little nibble and I switched my butter toast for her "Cool whip" toast thinking I'm being chivalrous. She gobbles down the butter toast then takes my "Cool Whip" toast and gobbles it. Secretly, I'm grateful. It really was not appealing, but I wanted Gage to know how appreciative we were for him making breakfast. "Thank you, Molli!"
"And thank you Gage! "
We were so excited to see what he made (keep in mind, he is 5-years-old). He told us that on the menu was different varieties of toast: jam, butter, cool whip, and peanut butter. He wanted us "to be able to choose". So, we all sat down and looked at our options. Jake took the peanut butter one, and Molli received the "cool whip" toast. I looked at the "butter" and "strawberry jam" one. I of course grabbed the strawberry jam toast to see what he would say. He just looked at me with a cute little smile and let out a little "hmph" like, 'Ummmmm, yah, I think that one is mine but if I havvvveeee to I'll give it to you.' I said, "just kidding, I'll take the butter."
We sit down and begin eating. Gage says, "Molli, you'll love the 'cool whip' one. I eat that on my sandwich everyday for school."
That's when we realize that what he means is "Miracle Whip"! Molli took a little nibble and I switched my butter toast for her "Cool whip" toast thinking I'm being chivalrous. She gobbles down the butter toast then takes my "Cool Whip" toast and gobbles it. Secretly, I'm grateful. It really was not appealing, but I wanted Gage to know how appreciative we were for him making breakfast. "Thank you, Molli!"
"And thank you Gage! "
Dinner of the Day
Today, it being Conference Sunday, I made the main course from the book "Essential Mormon Celebrations" that they suggest for this Sunday. This cookbook is split up into holidays and seasons and gives you suggestions for an entire meal for that holiday/season. It's kind of a fun book.
So, here was our menu:
Missionary Chicken (Essential Mormon Celebrations)
8 boneless, skinless chicken breasts
1 tsp. garlic powder
1 tsp. onion powder
S and P to taste
2 (10.5 oz) cans cream of Chicken soup
2 c. sour cream
1 8 oz. bag grated Parmesan cheese
2 c. sliced, sauteed mushrooms (optional)
16 asparagus spears, crisp cooked (optional)
Arrange chicken in a greased 9x13 baking dish. Sprinkle evenly with garlic powder, onion powder, and salt and pepper. In a bowl, mix cream of chicken soup and sour cream together. Spread over chicken. Sprinkle with Parmesan cheese. Bake uncovered at 400 degrees for about 45 minutes. Remove from oven. Garnish with mushrooms and asparagus spears, if desired. Makes 8 servings. (I serve it with rice)
I've made it with and without the asparagus and mushrooms. Both ways are great although I think the asparagus gives a great flavor to it all. This is a really easy recipe which honestly, can magically make things taste a little bit better. :)
Jello of my own concoction
(Essential Mormon Celebrations suggested a Jell-o but since I didn't have what they suggested, I used what I did have, thus the title)
Make 1 box of Raspberry Jell-o as directed and add frozen (or thawed) sliced strawberries and mini marshmallows while still in liquid form. Refrigerate until desired texture.
Jell-o has been a staple side dish as of late. It has been on sale at Walgreens so I have many boxes. You can dress it up with fruit, whipped topping, nuts ... or you can dress it down by just eating it plain. Sometimes it's fun to substitute Sprite for the water part. Either way, it's a side dish your kids are sure to love.
What else:
I was going to steam broccoli (we LOVE fresh steamed broccoli) but my kids are still little and what I made already was going to fill them. So, it being Sunday, a day of rest, we kept it simple. Essential Mormon Celebrations suggested making Zucchini and a German Choc. Cake. I didn't have all those ingredients so I made a Pumpkin Crisp. It was good but I haven't decided if it's worthy to be one of my favorites.
Happy Conference!!
So, here was our menu:
Missionary Chicken (Essential Mormon Celebrations)
8 boneless, skinless chicken breasts
1 tsp. garlic powder
1 tsp. onion powder
S and P to taste
2 (10.5 oz) cans cream of Chicken soup
2 c. sour cream
1 8 oz. bag grated Parmesan cheese
2 c. sliced, sauteed mushrooms (optional)
16 asparagus spears, crisp cooked (optional)
Arrange chicken in a greased 9x13 baking dish. Sprinkle evenly with garlic powder, onion powder, and salt and pepper. In a bowl, mix cream of chicken soup and sour cream together. Spread over chicken. Sprinkle with Parmesan cheese. Bake uncovered at 400 degrees for about 45 minutes. Remove from oven. Garnish with mushrooms and asparagus spears, if desired. Makes 8 servings. (I serve it with rice)
I've made it with and without the asparagus and mushrooms. Both ways are great although I think the asparagus gives a great flavor to it all. This is a really easy recipe which honestly, can magically make things taste a little bit better. :)
Jello of my own concoction
(Essential Mormon Celebrations suggested a Jell-o but since I didn't have what they suggested, I used what I did have, thus the title)
Make 1 box of Raspberry Jell-o as directed and add frozen (or thawed) sliced strawberries and mini marshmallows while still in liquid form. Refrigerate until desired texture.
Jell-o has been a staple side dish as of late. It has been on sale at Walgreens so I have many boxes. You can dress it up with fruit, whipped topping, nuts ... or you can dress it down by just eating it plain. Sometimes it's fun to substitute Sprite for the water part. Either way, it's a side dish your kids are sure to love.
What else:
I was going to steam broccoli (we LOVE fresh steamed broccoli) but my kids are still little and what I made already was going to fill them. So, it being Sunday, a day of rest, we kept it simple. Essential Mormon Celebrations suggested making Zucchini and a German Choc. Cake. I didn't have all those ingredients so I made a Pumpkin Crisp. It was good but I haven't decided if it's worthy to be one of my favorites.
Happy Conference!!
Pumpkin Choc. chip Cookies
1 tsp. baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1 c brown sugar
1/2 c butter or margarine
1 egg
1 c pumpkin
1 tsp vanilla
2 c. flour
1 c choc. chips (once again, 2 cups might be the ticket!)
Blend all dry ingredients together, except flour and chips. Add the wet ingredients and blend together. Add flour. Stir in chips. Bake at 375 for 8-10 mins. on a greased cookie sheet.
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1 c brown sugar
1/2 c butter or margarine
1 egg
1 c pumpkin
1 tsp vanilla
2 c. flour
1 c choc. chips (once again, 2 cups might be the ticket!)
Blend all dry ingredients together, except flour and chips. Add the wet ingredients and blend together. Add flour. Stir in chips. Bake at 375 for 8-10 mins. on a greased cookie sheet.
"Wow" Chocolate Chip Cookies
This recipe was given to me by my friend Kim. They really are splendid and this is a recipe that makes alot. The best thing to do is scoop the dough by dropfuls on cookie sheets and let them freeze. Then put them in a ziplock in the freezer. I once heard someone say, "Cookies are better if you freeze the dough first." Whether that is true or not, I have made, froze, and ate these cookies and they were ... well, ... WOW!
One more tip before you begin, I learned from a cooking show once that you should soften your butter at room temperature (or in the microwave for about 10 seconds) before cooking with it. It softens quicker if you slice it up every tblsp. or so and just leave it on the counter. Melted butter produces flat cookies and frozen butter doesn't mix in completely until it is thawed.
Also, I say, undercooked cookies are alot better than over cooked!
Now, on to the recipe...
Cream 2 c. butter, 2 c. brown sugar, and 2 c. white sugar.
Add: 4 eggs
2 tsp. vanilla
2 c. white flour
2 c. wheat flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
5 c. oats
chocolate chips (I always use 1 whole pkg.)
Bake at 375 degrees.
One more tip before you begin, I learned from a cooking show once that you should soften your butter at room temperature (or in the microwave for about 10 seconds) before cooking with it. It softens quicker if you slice it up every tblsp. or so and just leave it on the counter. Melted butter produces flat cookies and frozen butter doesn't mix in completely until it is thawed.
Also, I say, undercooked cookies are alot better than over cooked!
Now, on to the recipe...
Cream 2 c. butter, 2 c. brown sugar, and 2 c. white sugar.
Add: 4 eggs
2 tsp. vanilla
2 c. white flour
2 c. wheat flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
5 c. oats
chocolate chips (I always use 1 whole pkg.)
Bake at 375 degrees.
Why this blog?
Why? Silly question really... but since you ask... Because everyone loves a good recipe. I love trying new recipes. Therefore, it's easier to say, "Oh that one is on my blog, you can look it up!" than to send an e-mail every time someone is looking for a good recipe. I LOVE sharing my favorites and I LOVE when I receive favorite recipes from others. I really do love cooking and I think that is because I don't limit myself to cooking the same thing all the time.
Yes, I do make TERRIBLE things every so often (and it usually happens when guests are coming for dinner...Rule #1 NEVER try a new recipe when you are having guests over). That's the price I pay for trying new recipes. However, I love, LOVE when I happen upon an awesome one!
Am I a cooking expert? Heavens NO!!!! That's why there are recipes. All you have to do is follow them and waaalllaaaa! You've created a masterpiece in your own little test kitchen without even having to think. Then, you can say, "ya, I made that all by myself" and people act like you came up with the whole recipe yourself. In all reality, we all know that every recipe is just a twist of another recipe that probably originally came from Egypt, Jerusalem, or some other nation.
The recipes I post are ones I have tried and love. I will enter any modifications I made while cooking but in no way do I take credit for making these recipes up myself. They all are shared with me by someone else and I am just willing to try them out and share them with you.
So, enjoy the recipes and if there is a recipe you are afraid to try out and would like me to use my family as the Guinea pigs, let me know!
Yes, I do make TERRIBLE things every so often (and it usually happens when guests are coming for dinner...Rule #1 NEVER try a new recipe when you are having guests over). That's the price I pay for trying new recipes. However, I love, LOVE when I happen upon an awesome one!
Am I a cooking expert? Heavens NO!!!! That's why there are recipes. All you have to do is follow them and waaalllaaaa! You've created a masterpiece in your own little test kitchen without even having to think. Then, you can say, "ya, I made that all by myself" and people act like you came up with the whole recipe yourself. In all reality, we all know that every recipe is just a twist of another recipe that probably originally came from Egypt, Jerusalem, or some other nation.
The recipes I post are ones I have tried and love. I will enter any modifications I made while cooking but in no way do I take credit for making these recipes up myself. They all are shared with me by someone else and I am just willing to try them out and share them with you.
So, enjoy the recipes and if there is a recipe you are afraid to try out and would like me to use my family as the Guinea pigs, let me know!
Subscribe to:
Posts (Atom)