I found this recipe the other day and it looked heavenly so I thought I would pass it along. Also, it says you can use whole wheat flour instead of white if you choose, which I always try to do. Enjoy!
2 cups all purpose flour
2 cups quick cooking oats
1 1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter melted
2 cups semi-sweet chocolate chips
1 cup walnuts chopped
2 oz creamy caramel sauce(in a jar)
Preheat oven to 350 degrees. Grease a 9x13 pan. In a medium bowl, stir together flour, oats, brown sugar, baking soda, and salt. Add melted butter; stir to combine. Press 1/2 of batter into the bottom of the baking pan. Bake for 10 minutes. Remove from oven and sprinkle with chocolate chips and walnuts. Drizzle carmel sauce over top and crumble remaining oat mixture evenly of top, patting down lightly. Bake for an additional 15 to 20 minutes or until top is golden brown. Cool before cutting.
Monday, November 24, 2008
Sunday, November 23, 2008
Longhorn brunch casserole
My sister Barbara made this amazing breakfast casserole for us when we were visiting her in CA this last summer. It was so yummy that I thought you would all want it!
1 Lb. Jimmy Dean regular or hot sausage
2-4 oz. can green chilies
1 lb. longhorn cheese, grated
1 lb. monterey Jack cheese, grated
9 eggs beaten
1 cup milk
2 TB flour
paprika
Brown sausage and drain well on paper towels. In a lightly greased 9X13 pyrex baking dish, layer sausage with cheese and chilies. Combine eggs, milk, and fllour in a food processor or blender. Pour over sausage, etc. in pan. Sprinkle with paprika and bake at 350 for 40-45 minutes. Serves 10-12
The thing that was cool about this was that there were only four of us and so we ate it for several days, just warming up a square in the microwave. So you could even make the whole batch and then freeze it in small squares and just have it once in awhile for a special breakfast treat. It is different than the bread one we all have, a nice change.
1 Lb. Jimmy Dean regular or hot sausage
2-4 oz. can green chilies
1 lb. longhorn cheese, grated
1 lb. monterey Jack cheese, grated
9 eggs beaten
1 cup milk
2 TB flour
paprika
Brown sausage and drain well on paper towels. In a lightly greased 9X13 pyrex baking dish, layer sausage with cheese and chilies. Combine eggs, milk, and fllour in a food processor or blender. Pour over sausage, etc. in pan. Sprinkle with paprika and bake at 350 for 40-45 minutes. Serves 10-12
The thing that was cool about this was that there were only four of us and so we ate it for several days, just warming up a square in the microwave. So you could even make the whole batch and then freeze it in small squares and just have it once in awhile for a special breakfast treat. It is different than the bread one we all have, a nice change.
Butternut Bisque
This recipe was made up one day when we were craving some butternut squash soup. Everyone really loved it, so hopefully you will too!
1 medim butternut squash peeled and chopped
1 large sweet potatoe peeled and chopped
3 large apples peeled and chopped
1 large onion, peeled and chopped
1/2 tsp. cinnamon
Cover vegetables in pot with chicken broth, (I used two 32 ounce cardboard containers from Costco)
Bring to a boil, turn down to medium and cook till very tender. Puree with a hand blender in the pot and then blend in 3/4 cup sour cream. Add salt and pepper to taste and enjoy!
1 medim butternut squash peeled and chopped
1 large sweet potatoe peeled and chopped
3 large apples peeled and chopped
1 large onion, peeled and chopped
1/2 tsp. cinnamon
Cover vegetables in pot with chicken broth, (I used two 32 ounce cardboard containers from Costco)
Bring to a boil, turn down to medium and cook till very tender. Puree with a hand blender in the pot and then blend in 3/4 cup sour cream. Add salt and pepper to taste and enjoy!
papaya Talapia
I made this up for dinner at Ben and Molly's when Reagan was born because they had a ripe papaya to use up, and everyone raved, so I decided I would pass it on!
Put 4-6 (costco talapia fillets, just what I used) in a 9X13 pan. Lightly sprinkle with olive oil and squeeze the juice of 1 lemon on them and a 2 inch piece of fresh ginger finely chopped. Sprinkle with salt and pepper. Set aside.
Saute, until tender, in a large skillet in a little olive oil:
1/2 c large onion chopped
6 sliced mushrooms
4 medium tomatoes chopped
1/3 c chopped cilantro
1/4 c chopped green pepper
Mix together 1 cup chicken broth and 1 juice box full of apple juice, (sorry, they had juice boxes handy) add 1 scant TB of flour and whisk till mixed.
Slice papaya in half and deseed - slice half of it in thin slices and lay on talapia with 1 cup chopped pea pods to about 1/2 inch, clipping the pointy ends. With a braun blender or hand blender or just your regular blender, smoosh up the other half papaya with the broth and apple juice and add to sauteed mixture. Pour over fish and bake at 350 just until fish is opaque, about 20 min.
Put 4-6 (costco talapia fillets, just what I used) in a 9X13 pan. Lightly sprinkle with olive oil and squeeze the juice of 1 lemon on them and a 2 inch piece of fresh ginger finely chopped. Sprinkle with salt and pepper. Set aside.
Saute, until tender, in a large skillet in a little olive oil:
1/2 c large onion chopped
6 sliced mushrooms
4 medium tomatoes chopped
1/3 c chopped cilantro
1/4 c chopped green pepper
Mix together 1 cup chicken broth and 1 juice box full of apple juice, (sorry, they had juice boxes handy) add 1 scant TB of flour and whisk till mixed.
Slice papaya in half and deseed - slice half of it in thin slices and lay on talapia with 1 cup chopped pea pods to about 1/2 inch, clipping the pointy ends. With a braun blender or hand blender or just your regular blender, smoosh up the other half papaya with the broth and apple juice and add to sauteed mixture. Pour over fish and bake at 350 just until fish is opaque, about 20 min.
German Red Cabbage
This is an old family favorite that I made for Danielle and Jordan after she had our new baby, Skyler! She requested this!
1 whole red cabbage
4 small or 3 mediium apples
1 medium onion
1/4 cup butter
1/3 c. rice vinegar
about 1 cup chicken broth, may need to add more
salt and pepper to taste
Chop all the above and put in a large pot with chicken broth
Turn the burner on high until it boils, then immediately turn to medium and cover and steam until all the liquid is gone. At that point everything should be very very tender and all the color of red cabbage. Don't undercook. It takes about 45 min. Then add butter and vinegar and stir until coated, add salt and pepper to taste. Enjoy!
1 whole red cabbage
4 small or 3 mediium apples
1 medium onion
1/4 cup butter
1/3 c. rice vinegar
about 1 cup chicken broth, may need to add more
salt and pepper to taste
Chop all the above and put in a large pot with chicken broth
Turn the burner on high until it boils, then immediately turn to medium and cover and steam until all the liquid is gone. At that point everything should be very very tender and all the color of red cabbage. Don't undercook. It takes about 45 min. Then add butter and vinegar and stir until coated, add salt and pepper to taste. Enjoy!
Pumpkin Cheesecake
Gingersnap Crust:
Gingersnaps and Butter (ratio 15 cookies to ¼ c. butter)
Filling:
16 oz. cream cheese, at room temp
1 c. sugar
1 c. nonfat cottage cheese
1⅓ c. canned pumpkin
1 tbsp vanilla extract
1½ tsp cinnamon
1 tsp flour
¼ tsp ground allspice
¼ tsp ground cloves
pumpkin spice, to taste
6 egg whites
Preheat oven to 325. Lightly grease a 8 or 9 inch spring form pan.
Crust:
In a food processor/blender grind the gingersnaps until crumbly. Mix with melted butter and press to the bottom and edges of spring form pan. Bake for 10 minutes and remove.
Filling:
Beat cream cheese and sugar until blended. In a food processor, puree the cottage cheese until smooth and creamy. Add the pumpkin, cottage cheese, vanilla, flour and spices to the cream cheese mixture and blend well. Add the egg whites until blended. ** Add the pumpkin spice to taste, I also added some extra of the other spices to taste)
Bake 80 minutes, or until the cheesecake puffs and the center is almost set. (***To avoid cracking while baking, on the bottom shelf place a broiling pan, or glass casserole dish and fill with water, this helps create more moisture in the over to keep the cheesecake from cracking) Transfer to a wire rack and cool.
Serve with fresh whipped cream!
Gingersnaps and Butter (ratio 15 cookies to ¼ c. butter)
Filling:
16 oz. cream cheese, at room temp
1 c. sugar
1 c. nonfat cottage cheese
1⅓ c. canned pumpkin
1 tbsp vanilla extract
1½ tsp cinnamon
1 tsp flour
¼ tsp ground allspice
¼ tsp ground cloves
pumpkin spice, to taste
6 egg whites
Preheat oven to 325. Lightly grease a 8 or 9 inch spring form pan.
Crust:
In a food processor/blender grind the gingersnaps until crumbly. Mix with melted butter and press to the bottom and edges of spring form pan. Bake for 10 minutes and remove.
Filling:
Beat cream cheese and sugar until blended. In a food processor, puree the cottage cheese until smooth and creamy. Add the pumpkin, cottage cheese, vanilla, flour and spices to the cream cheese mixture and blend well. Add the egg whites until blended. ** Add the pumpkin spice to taste, I also added some extra of the other spices to taste)
Bake 80 minutes, or until the cheesecake puffs and the center is almost set. (***To avoid cracking while baking, on the bottom shelf place a broiling pan, or glass casserole dish and fill with water, this helps create more moisture in the over to keep the cheesecake from cracking) Transfer to a wire rack and cool.
Serve with fresh whipped cream!
Artichoke Chicken
1 15oz cans artichoke hearts, drained and chopped
¾ cup Parmesan cheese
½ cup mayo
¼ cup sour cream
4 skinless boneless chicken breast halves
2¼ tsp minced garlic
3 slices crumbles bacon
Bread crumbs (optional)
Mozzarella cheese (optional)
1.Pre heat oven to 375 degrees
2.In medium bowl mix together the artichoke hearts (squeeze the artichokes to get the remaining juices out), parmesan cheese, mayonnaise, sour cream, bacon and garlic. Season mixture with salt, pepper and garlic powder to taste. Place chicken in dish and cover evenly with the artichoke mixture. Next add bread crumbs on top of mixture to create a crisp layer (if desired) and top with mozzarella cheese (if desired)
3.Bake uncovered for 30 minutes in the oven or until chicken is no longer pink in the center and the juices run clear.
¾ cup Parmesan cheese
½ cup mayo
¼ cup sour cream
4 skinless boneless chicken breast halves
2¼ tsp minced garlic
3 slices crumbles bacon
Bread crumbs (optional)
Mozzarella cheese (optional)
1.Pre heat oven to 375 degrees
2.In medium bowl mix together the artichoke hearts (squeeze the artichokes to get the remaining juices out), parmesan cheese, mayonnaise, sour cream, bacon and garlic. Season mixture with salt, pepper and garlic powder to taste. Place chicken in dish and cover evenly with the artichoke mixture. Next add bread crumbs on top of mixture to create a crisp layer (if desired) and top with mozzarella cheese (if desired)
3.Bake uncovered for 30 minutes in the oven or until chicken is no longer pink in the center and the juices run clear.
Tortilla Soup
This recipe is the BEST Tortilla Soup I have found. I think it gives Cafe Rio's a run for the money...
3 boneless, skinless chicken breasts
½ tablespoon minced garlic
¼ teaspoon ground cumin
32 ounce can of chicken broth
1 cup frozen corn kernels
1 cup chopped onion
½ teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
3 tablespoons fresh cilantro
tortilla chips
monterey cheese
avocado
1.In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, cilantro and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2.Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese,a little sour cream, and some avocado and you’re all set!
3 boneless, skinless chicken breasts
½ tablespoon minced garlic
¼ teaspoon ground cumin
32 ounce can of chicken broth
1 cup frozen corn kernels
1 cup chopped onion
½ teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
3 tablespoons fresh cilantro
tortilla chips
monterey cheese
avocado
1.In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, cilantro and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2.Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese,a little sour cream, and some avocado and you’re all set!
Saturday, November 22, 2008
Apple French Toast
1 C. brown sugar 1 T. minute tapioca
1 C. butter 4 eggs
2 T. corn syrup 1 T. vanilla
9 slices french bread 1 C. milk
4 C. tart apples
Microwave brown sugar, butter, corn syrup for 2 ½ to 3 minutes.
Pour into 9x13 glass dish; distribute apples, sprinkle tapioca;
Dip bread in eggs, milk, vanilla. Place on top of apples.
Refrigerate overnight.
Bake at 350° uncovered for 30 to 40 minutes. DELICIOUS!
Tuesday, November 18, 2008
shrimp delicioso
If you couldn't tell by the title, this recipe is an original made up concoction. I think it turned out really yummy though.
1 1/2 lbs raw shrimp peeled
1/2 cups pine nuts
1/2 cup olive oil
2 lemons juiced and zested
2 tbsp minced garlic
1/4 tsp dried rosemary
1/8 tsp crushed dried thyme
2 tbsp butter
1/2 cup white wine
salt and pepper to taste (I used lemon pepper, and garlic salt, but I really like lemon and garlic, so use regular if you think it is too much)
dash more rosemary
grated parmesan cheese (optional)
pasta of your choice cooked al dente
Place frozen raw shrimp in a colander and rinse with cold water till thawed. Peel and remove tails. Set aside.
In a food processor combine pine nuts, olive oil, lemon juice and zest, garlic, rosemary, and thyme. Mix well. The consistency should be like a pesto sauce. Set aside.
Meanwhile boil water and cook pasta until al dente. Drain and set aside, but keep warm.
Add butter to skillet over medium heat. When butter is melted add shrimp and toss a few times until they turn light pink. Turn up heat to med-high and add white wine. Season with salt and pepper to taste while the wine cooks off. DO NOT OVERCOOK. Stir a few more times and then pour off about half butter wine mixture. Reserve in separate bowl. Pour lemon pesto over shrimp and cook over low until the sauce is just heated through. There should be lots of sauce in the skillet still. Add pasta to skillet and toss to coat. If more liquid is needed, add reserved butter wine mixture to pasta. Sprinkle with extra rosemary and parmesan cheese (if using). Serve immediately.
1 1/2 lbs raw shrimp peeled
1/2 cups pine nuts
1/2 cup olive oil
2 lemons juiced and zested
2 tbsp minced garlic
1/4 tsp dried rosemary
1/8 tsp crushed dried thyme
2 tbsp butter
1/2 cup white wine
salt and pepper to taste (I used lemon pepper, and garlic salt, but I really like lemon and garlic, so use regular if you think it is too much)
dash more rosemary
grated parmesan cheese (optional)
pasta of your choice cooked al dente
Place frozen raw shrimp in a colander and rinse with cold water till thawed. Peel and remove tails. Set aside.
In a food processor combine pine nuts, olive oil, lemon juice and zest, garlic, rosemary, and thyme. Mix well. The consistency should be like a pesto sauce. Set aside.
Meanwhile boil water and cook pasta until al dente. Drain and set aside, but keep warm.
Add butter to skillet over medium heat. When butter is melted add shrimp and toss a few times until they turn light pink. Turn up heat to med-high and add white wine. Season with salt and pepper to taste while the wine cooks off. DO NOT OVERCOOK. Stir a few more times and then pour off about half butter wine mixture. Reserve in separate bowl. Pour lemon pesto over shrimp and cook over low until the sauce is just heated through. There should be lots of sauce in the skillet still. Add pasta to skillet and toss to coat. If more liquid is needed, add reserved butter wine mixture to pasta. Sprinkle with extra rosemary and parmesan cheese (if using). Serve immediately.
Monday, November 17, 2008
Corn and Mango Salad
My friend Amber asked me to post this yummy salad recipe. It is originally from Martha Stewart, but I've made it so many times I don't know where the recipe is anymore. It is simple, fresh, and tastes like summer to me.
Corn and Mango Salad
4 fresh ears of corn
1/2 red pepper, diced
1 mango, diced
juice from 3 limes
3 green onions, diced
salt to taste
Cook the corn in boiling water until just barely cooked
When cooled, slice the kernals off the cob
Add all other ingredients and toss
Adjust the salt
Chill and serve
Corn and Mango Salad
4 fresh ears of corn
1/2 red pepper, diced
1 mango, diced
juice from 3 limes
3 green onions, diced
salt to taste
Cook the corn in boiling water until just barely cooked
When cooled, slice the kernals off the cob
Add all other ingredients and toss
Adjust the salt
Chill and serve
Pumpkin Pancakes and Buttermilk Syrup
My friend makes these every year for October conference. I made them for mom and dad when they were here for Nathan's baptism. They are AMAziNG! :) The Buttermilk Syrup tastes like caramel sauce. Enjoy!
Pumpkin Waffles
2 1/2 cup flour
1/3 cup brown sugar
2 1/4 tsp baking powd
1 tsp soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
4 eggs, separated
2 cups buttermilk
1 cup pumpkin
6 Tbsp melted butter
Sift dry ingredients.
Mix egg yolks and rest of the wet ingredients until smooth.
Add dry ingredients to wet and stir just until smooth.
Beat egg whites until soft peaks form.
Gently fold into waffle batter.
Bake in waffle iron.
Smother with Buttermilk syrup!
Buttermilk Syrup
Ingredients
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla
Directions
1Place first five ingredients in large saucepan.
2bring to boil and cook for 4 minutes (mixture will foam), stirring to prevent scorching.
3Remove from heat and stir in vanilla extract.
4Serve with German pancakes,or waffles,french toast,etc.
Pumpkin Waffles
2 1/2 cup flour
1/3 cup brown sugar
2 1/4 tsp baking powd
1 tsp soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
4 eggs, separated
2 cups buttermilk
1 cup pumpkin
6 Tbsp melted butter
Sift dry ingredients.
Mix egg yolks and rest of the wet ingredients until smooth.
Add dry ingredients to wet and stir just until smooth.
Beat egg whites until soft peaks form.
Gently fold into waffle batter.
Bake in waffle iron.
Smother with Buttermilk syrup!
Buttermilk Syrup
Ingredients
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla
Directions
1Place first five ingredients in large saucepan.
2bring to boil and cook for 4 minutes (mixture will foam), stirring to prevent scorching.
3Remove from heat and stir in vanilla extract.
4Serve with German pancakes,or waffles,french toast,etc.
Tuesday, November 11, 2008
yummy hot cocoa variations
It is that time of year again; hot cocoa weather! I found some yummy hot cocoa recipes and thought I would share. Enjoy!
Peanut Butter Hot Chocolate
4 squares baker’s chocolate
2 cups milk
2 tbsp peanut butter
marshmallows
Break chocolate squares and melt in a saucepan with milk. Do not boil. Stir in peanut butter until mixture is smooth. Pour into mugs and garnish with marshmallows.
Milk Chocolate and Orange Cocoa
1/3 cup whipping cream, chilled
1 tsp brown sugar
4½ cups milk
zest from 4 large oranges
2 tbsp unsweetened cocoa powder
9 oz. milk chocolate, finely chopped
Whip cream with brown sugar until stiff peaks form. Refrigerate. Mix milk with zest from oranges in a saucepan, heating to a simmer. Remove from heat. Cover and let stand for 30 minutes. Strain zest from the mixture and bring liquid to a simmer. Stir in cocoa powder and chocolate, whisking until smooth. Pour into mugs and top with whipped cream mixture.
White Peppermint Hot Chocolate
6 hard peppermint candies, finely crushed
2/3 cup whipping cream
3½ cups milk
8 oz. white chocolate, chopped
½ tsp peppermint extract
Beat whipping cream with crushed candies until stiff peaks form. Refrigerate for at least one hour. In the meantime, heat milk on medium-low heat. Mix in chocolate and whisk until smooth. Add peppermint extract and stir thoroughly. Pour into cups and top with peppermint whipped cream mixture.
Raspberry Hot Chocolate
2 cups cream
1 cup milk
6 oz. bittersweet chocolate, finely chopped
2 tbsp sugar
½ tsp salt
1 tbsp butter
1 cup raspberries
whipped cream
In saucepan combine cream, milk, and sugar until hot, but do not boil. Add chocolate and butter and reduce heat to simmer. Stir until chocolate is melted. Puree 1 cup raspberries and pour into the mixture, stirring until smooth. Pour into mugs and garnish with whipped cream and fresh raspberries.
Luscious Hot Chocolate
1 cup milk
1 cup half and half
1 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
8 tsp sugar
½ tsp vanilla
Heat milk, half and half, both chocolates, and sugar in a saucepan on medium-low heat until chocolates melt and sugar dissolves. Pour half of the mixture into a blender and mix until frothy. Return to the saucepan and add vanilla. Stir briefly and serve.
Aztec Hot Chocolate
2 cups milk
4 squares baker’s chocolate
1 tsp chili powder
1 tsp cinnamon
½ tsp cardamom
½ tsp ginger
¼ tsp ground cloves
¼ tsp nutmeg
Break chocolate squares and melt in a saucepan with the milk. Do not boil. Whisk until foamy. Pour into mugs. In a separate bowl, combine all spices. Mix ½ tsp of blended spices in each mug, adding more as desired.
Wednesday, November 5, 2008
The best green beans ever!
I got this recipe from the same cookbook that the beet salad came from. I love it! These are so simple, fast, and delicious!
1 1/2 pounds fresh green beans washed and trimmed
2 Tbsp butter
1 Tbsp olive oil
3 large shallots thinly sliced
2 garlic cloves minced
1 (14 1/2 ounce) can diced tomatoes and their juices
1/4 cup white cooking wine
2 Tbsp thinly sliced fresh basil
salt and pepper to taste
Cook the green beans in a large pot of boiling water until just crisp tender about 3 minutes. Drain beans and rinse in cold water. Melt the butter and oil in a heavy large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and their juices and cook until heated through, about 3 minutes. Add the beans and cook until juices evaporate and the beans are tender, stirring often, about 10 minutes. Stir in wine and basil. Simmer 2 minutes longer. Season with salt and pepper to taste. Transfer to a platter or bowl and serve.
1 1/2 pounds fresh green beans washed and trimmed
2 Tbsp butter
1 Tbsp olive oil
3 large shallots thinly sliced
2 garlic cloves minced
1 (14 1/2 ounce) can diced tomatoes and their juices
1/4 cup white cooking wine
2 Tbsp thinly sliced fresh basil
salt and pepper to taste
Cook the green beans in a large pot of boiling water until just crisp tender about 3 minutes. Drain beans and rinse in cold water. Melt the butter and oil in a heavy large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and their juices and cook until heated through, about 3 minutes. Add the beans and cook until juices evaporate and the beans are tender, stirring often, about 10 minutes. Stir in wine and basil. Simmer 2 minutes longer. Season with salt and pepper to taste. Transfer to a platter or bowl and serve.
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