I got this recipe from Jake's mom around last Christmas. It is sooooo very warming and fun when you are tired of plain ol' hot chocolate. Plus, it's super easy to make.
Hot Cinnamon Milk
2 cups instant powdered milk
1 cup non-dairy creamer
1 cup sugar
1/2 Tablespoon cinnamon
Mix all ingredients well. You can store them in a ziploc bag on the shelf or some other container. When ready to drink, mix 1/4 cup mixture in 6 oz. hot water. So very good!
Tuesday, September 20, 2011
Sunday, August 14, 2011
Quick and Easy Sunday Meal
I got this recipe from my sister who got it from.... I don't know where. I made it after church today and it was super quick, easy, AND good (all wrapped into one!) It's not something that packs a punch of flavor but a little salt and pepper will perk it up if you need it. I personally liked it as is.
Quick and Easy Lemon Pepper Chicken and Linguine
3 boneless skinless chicken breast halves, cut into strips
1 Tbsp lemon pepper 1 tomato,diced
½ c butter* 1 pkg. linguine noodles,
1 sm onion, chopped cooked
Melt butter in microwave and add lemon pepper. Stir-fry chicken until brown. Add butter and pepper mixture. Add onion and saute. Remove from heat. Add noodles and tomatoes. Toss and serve. (*May want to cut back - high fat!)
I served it with Italian Herb Ciabatta Bread. A friend here recommended a bottle of "Aceto Balsamico Di Modena" (Balsalmic Vinegar of Modena) and Pompeian Extra Virgin Olive oil for dipping the bread in. The vinegar is fantastic! We dip any bread in it with the oil and it is super. It's one of the few items we can get at the commisary here so I can't imagine them not having it in the states.
Quick and Easy Lemon Pepper Chicken and Linguine
3 boneless skinless chicken breast halves, cut into strips
1 Tbsp lemon pepper 1 tomato,diced
½ c butter* 1 pkg. linguine noodles,
1 sm onion, chopped cooked
Melt butter in microwave and add lemon pepper. Stir-fry chicken until brown. Add butter and pepper mixture. Add onion and saute. Remove from heat. Add noodles and tomatoes. Toss and serve. (*May want to cut back - high fat!)
I served it with Italian Herb Ciabatta Bread. A friend here recommended a bottle of "Aceto Balsamico Di Modena" (Balsalmic Vinegar of Modena) and Pompeian Extra Virgin Olive oil for dipping the bread in. The vinegar is fantastic! We dip any bread in it with the oil and it is super. It's one of the few items we can get at the commisary here so I can't imagine them not having it in the states.
Saturday, August 6, 2011
French Toast and Buttermilk Syrup
Now that our house is sold and we have moved to Germany, I can pay more attention to adding my recipes to this blog. In fact, I NEED to because our household goods (which include ALL my recipe books) will not arrive until possibly October. So, any recipes I get and like during this time, will be posted here so I can reference them later. Also, the great news is I am hoping to learn some great German recipes. So, keep looking back for those.
Firstly though, here is our favorite recipe to make on Sundays for dinner when we usually have invited another family over. Also, this recipe is describes so that you can help your kids make it. I have copied and pasted their exact recipe and added my preferences.
French Toast
Family Fun Magazine
The best French toast is made from the densest bread. Challah is our first choice, then brioche or sourdough. If all else fails, a premium sandwich bread can stand up to the task {We prefer my homemade wheat bread}. Serve with real maple syrup {or buttermilk syrup}.
Ingredients
4 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons butter or oil, for pan
8 slices dense bread
Instructions
Break the eggs, one by one, into a cup. (This will make it easy to take out bits of shell if they get into the cup.) Pour the eggs in a soup dish or pie plate, add the milk and vanilla extract, and scramble with a fork. Heat the butter in a frying pan over medium heat.
Cut the slices of bread in half if you wish. Soak the bread in the egg mixture, turning once. They should be saturated but not falling apart.
Brown the bread in the skillet, turning once, about 2 to 3 minutes on each side until brown. Serves 4.
Variations:
Maple French Toast
Brown both sides of the French toast, then sprinkle grated maple sugar candy on the top and turn. Cook for 1 minute. Sprinkle the other side and turn once more.
Banana French Toast
Cut a pocket in the top crust of a 1 1/2-inch slice of Italian bread and stuff with a few banana slices. Dip in the egg mixture and cook as directed in step 3.
My mother-in-law gave me the following recipe that we absolutely love!
Buttermilk Recipe
1 cup sugar
1/2 cup butter
1/2 cup buttermilk
1 tsp. vanilla
1/2 tsp. baking soda
In a large pan combine sugar, butter, and buttermilk. Boil until sugar dissolves (make sure to not boil too long or it will turn into carmel. Once it comes to a boil it doesn't take much longer to dissolve the sugar). Remove from heat and add soda and vanilla. Make this in a pan that is big enough for it to grow when adding the soda. Keep warm while serving so it remains frothy.
Firstly though, here is our favorite recipe to make on Sundays for dinner when we usually have invited another family over. Also, this recipe is describes so that you can help your kids make it. I have copied and pasted their exact recipe and added my preferences.
French Toast
Family Fun Magazine
The best French toast is made from the densest bread. Challah is our first choice, then brioche or sourdough. If all else fails, a premium sandwich bread can stand up to the task {We prefer my homemade wheat bread}. Serve with real maple syrup {or buttermilk syrup}.
Ingredients
4 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons butter or oil, for pan
8 slices dense bread
Instructions
Break the eggs, one by one, into a cup. (This will make it easy to take out bits of shell if they get into the cup.) Pour the eggs in a soup dish or pie plate, add the milk and vanilla extract, and scramble with a fork. Heat the butter in a frying pan over medium heat.
Cut the slices of bread in half if you wish. Soak the bread in the egg mixture, turning once. They should be saturated but not falling apart.
Brown the bread in the skillet, turning once, about 2 to 3 minutes on each side until brown. Serves 4.
Variations:
Maple French Toast
Brown both sides of the French toast, then sprinkle grated maple sugar candy on the top and turn. Cook for 1 minute. Sprinkle the other side and turn once more.
Banana French Toast
Cut a pocket in the top crust of a 1 1/2-inch slice of Italian bread and stuff with a few banana slices. Dip in the egg mixture and cook as directed in step 3.
My mother-in-law gave me the following recipe that we absolutely love!
Buttermilk Recipe
1 cup sugar
1/2 cup butter
1/2 cup buttermilk
1 tsp. vanilla
1/2 tsp. baking soda
In a large pan combine sugar, butter, and buttermilk. Boil until sugar dissolves (make sure to not boil too long or it will turn into carmel. Once it comes to a boil it doesn't take much longer to dissolve the sugar). Remove from heat and add soda and vanilla. Make this in a pan that is big enough for it to grow when adding the soda. Keep warm while serving so it remains frothy.
Wednesday, May 18, 2011
Cake-to-go with Caramel Glaze (Hallmark Magazine)
This is one of those dessert that doesn't give you a sugar high but makes everyone want to eat the entire thing. I always receive a TON of compliments with this cake. It really is super. If I am lazy, I will just make a box buttermilk cake.
Cake-to-go with Caramel Glaze (Hallmark Magazine)
Basic Buttermilk Cake
(Makes two 8-inch round layers, two dozen cupcakes, one 9x13, two 8 inch square layers, and or 10 large muffin size cakes)
3/4 c unsalted butter, softened
1 1/2 c granulated sugar
3 large eggs, at room temperature
2 c bleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 c buttermilk, at room temperature (I have just pulled the milk and eggs straight out of the fridge and the recipe has worked great!)
1 1/2 tsp. vanilla
1. Arrange the rack at the middle of the oven and preheat to 350 degrees. Butter cake pans and line the bottoms with parchment paper or wax paper; butter the paper. (if you're making cupcakes, fill cups with paper liners or butter them.) *When using the caramel glaze, just butter the 9x13 pan and spread batter to the edges.
2. Beat the butter and sugar in a large mixing bowl with an electric miser for 5 minutes at medium speed until light and fluffy. Beat in eggs, one at a time. Scrape the bowl and beaters and beat well to incorporate.
3. Sift the flour with the baking powder and baking soda. Add a quarter of the flour mixture to the butter-egg mixture, then add vanilla and a third of the buttermilk. Repeat, beginning and ending with the flour mixture and scraping well after each addition.
4. Pour the batter into the prepared pans and spread to edges with a spatula. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a rack for 5 minutes. Turn pans onto the rack; remove parchment or wax paper and cool completely before frosting.
Caramel Glaze
3/4 c brown sugar
1 1/2 c heavy cream
1 1/2 tblsp. unsalted butter
A pinch of salt
1. Place glaze ingredients in a medium saucepan over medium heat. Stir with a wooden spoon and bring to a simmer; then reduce heat slightly.
2.Simmer for 7 minutes, stirring frequently, until glaze is thickened. Cool until barely warm.
3. Pour about half the glaze over the top of the cake and spread to edges with a spatula. Drizzle remaining glaze over cut pieces of cake when serving.
Cake-to-go with Caramel Glaze (Hallmark Magazine)
Basic Buttermilk Cake
(Makes two 8-inch round layers, two dozen cupcakes, one 9x13, two 8 inch square layers, and or 10 large muffin size cakes)
3/4 c unsalted butter, softened
1 1/2 c granulated sugar
3 large eggs, at room temperature
2 c bleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 c buttermilk, at room temperature (I have just pulled the milk and eggs straight out of the fridge and the recipe has worked great!)
1 1/2 tsp. vanilla
1. Arrange the rack at the middle of the oven and preheat to 350 degrees. Butter cake pans and line the bottoms with parchment paper or wax paper; butter the paper. (if you're making cupcakes, fill cups with paper liners or butter them.) *When using the caramel glaze, just butter the 9x13 pan and spread batter to the edges.
2. Beat the butter and sugar in a large mixing bowl with an electric miser for 5 minutes at medium speed until light and fluffy. Beat in eggs, one at a time. Scrape the bowl and beaters and beat well to incorporate.
3. Sift the flour with the baking powder and baking soda. Add a quarter of the flour mixture to the butter-egg mixture, then add vanilla and a third of the buttermilk. Repeat, beginning and ending with the flour mixture and scraping well after each addition.
4. Pour the batter into the prepared pans and spread to edges with a spatula. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a rack for 5 minutes. Turn pans onto the rack; remove parchment or wax paper and cool completely before frosting.
Caramel Glaze
3/4 c brown sugar
1 1/2 c heavy cream
1 1/2 tblsp. unsalted butter
A pinch of salt
1. Place glaze ingredients in a medium saucepan over medium heat. Stir with a wooden spoon and bring to a simmer; then reduce heat slightly.
2.Simmer for 7 minutes, stirring frequently, until glaze is thickened. Cool until barely warm.
3. Pour about half the glaze over the top of the cake and spread to edges with a spatula. Drizzle remaining glaze over cut pieces of cake when serving.
Monday, March 7, 2011
Yamilicious!!!
My friend Jordana gave this recipe to me years ago (I can't believe it has been that long) during Dental School life. She called it "Aunt Kay's Yam Casserole". I would like to leave it at just "Yam-i-licious!!" You will never look at yam's the same.
I made these for my friend Tracie's family at Thanksgiving and promised I would give her the recipe... so... here I am... 3 months later.
I made these for my friend Tracie's family at Thanksgiving and promised I would give her the recipe... so... here I am... 3 months later.
"Yam-i-licious"
or
"Aunt Kay's Yam Casserole"
3 c. mashed yams
1 c. sugar
or
"Aunt Kay's Yam Casserole"
3 c. mashed yams
1 c. sugar
1/4 c. melted butter
2 eggs
1 tsp. vanilla
1/3 c. cream
Peel yams and cut into chunks. Bring to boil, cover with lid, and simmer over medium heat until tender. Drain off water. Mash or whip with a mixer (a potato masher has worked splendid for me). Mix in the rest of the ingredients and put it in a 9x13 pan.
2 eggs
1 tsp. vanilla
1/3 c. cream
Peel yams and cut into chunks. Bring to boil, cover with lid, and simmer over medium heat until tender. Drain off water. Mash or whip with a mixer (a potato masher has worked splendid for me). Mix in the rest of the ingredients and put it in a 9x13 pan.
Topping:
1/2 c. brown sugar
1/4 c. flour
2 1/2 tbs. butter (softened)
1/2 c. chopped walnuts or pecans (optional)
Crumble topping ingredients together until it is sand texture. Add nuts if desired. Sprinkle over yam mixture.
Bake at 350 degrees for 20-30 minutes.
Tuesday, January 25, 2011
Sweet and Sour Meatballs
This is a recipe I received from a friend in Cleveland, OH. I have loved it and it has become a staple. My husband who does not like meatloaf and other mixed meats really likes this recipe.
Sweet & Sour Meatballs
Mix the following ingredients together and roll into small meatballs:
1 lb. Hamburger (we like turkey burger)
3/4 tsp. Salt
1 tsp. Worcestershire sauce
1/2 C. Oats
1/2 pkg. of Onion Soup Mix
1/3 C. Milk
1 Egg
A pinch of pepper
Place the meatballs side-by-side in a 9x9 dish. This recipe doubles well so feel free to use a 9x13 for a larger family.
Combine the following in a separate bowl:
1/2 C. Brown Sugar
1 tsp. Worcestershire Sauce
1/4 C. BBQ sauce
1 tsp. Mustard
1/4 C. Vinegar
Pour sauce over the meat and cook for 30 minutes at 350 degrees. Serve it over rice.
A great side dish for this is green bean casserole.
Sweet & Sour Meatballs
Mix the following ingredients together and roll into small meatballs:
1 lb. Hamburger (we like turkey burger)
3/4 tsp. Salt
1 tsp. Worcestershire sauce
1/2 C. Oats
1/2 pkg. of Onion Soup Mix
1/3 C. Milk
1 Egg
A pinch of pepper
Place the meatballs side-by-side in a 9x9 dish. This recipe doubles well so feel free to use a 9x13 for a larger family.
Combine the following in a separate bowl:
1/2 C. Brown Sugar
1 tsp. Worcestershire Sauce
1/4 C. BBQ sauce
1 tsp. Mustard
1/4 C. Vinegar
Pour sauce over the meat and cook for 30 minutes at 350 degrees. Serve it over rice.
A great side dish for this is green bean casserole.
Tuesday, July 27, 2010
I want to win decals!
Go HERE to check out some pretty cute crafty ideas and other fun stuff. It's a great website! I was just recently introduced to it. . . AND I want to win decals! :)
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