nom!
okayie all, i'd like to warmly invite you to "look ma, i made it"- i just invented this site to store all my favorite recipes so that i never loose them/ can always retrieve them wherever i go and not haul around a cookbook! i know it's no smitten kitchen but i hope it will be a place where we can share the things we love to cook with the people we love and with each other. there is nothing more fulfilling than feeding somebody and having them close their eyes and thank you for a delicious meal. i think to nurture is the basis of our existence, and let's face it part of that is food! nom! please post as often as you'd like- there are no rules, be as healthy as you want or as dangerously delicious as you dare, but share! and make sure you give credit where it belongs. who knows, maybe if you're all really nice i'll post my family's secret english toffee recipe... :] blog on ladies! ( and perhaps some day i will attempt these bad boys)
Taco pie
this recipe is amazing.
1 lb rigatoni
1 lb ground beef
1 package taco seasoning
4 oz. cream cheese
1 1/2 C fresh salsa
1 C cheddar cheese
1 1/2 C monterey jack
bake 350 until bubbly
yumness.
1 lb rigatoni
1 lb ground beef
1 package taco seasoning
4 oz. cream cheese
1 1/2 C fresh salsa
1 C cheddar cheese
1 1/2 C monterey jack
bake 350 until bubbly
yumness.
want a great chocolate chip cookie?
use the back of the Nestle toll house semi sweet chocolate chip package recipe. these people honestly know what they're doing.
since 1939 baby.
since 1939 baby.
The best pie crust ever
so. my grandmother was a pie woman, i mean, the lady could bake a pie. REALLY REALLY WELL. and i've worked most of my life (since 5th or 6th grade) trying to make a good pie crust of my own. pie crust is the perfect combination of fat, salt, flour, and cold water. i like to use butter for flavor and softness AND crisco for flakeyness
my favorite go to crust is the lion house recipe that i've slightly altered (you can also add spices to the crust to make it flavorful like cloves, or nutmeg, if your a coffee flavor fan, you can add that... have fun with it)
1/2 C butter
2/3 C crisco
3 C flour
1 T sugar
1/2 tsp baking powder
1 tsp salt
1 T nonfat dry milk
1/2 - 1 C COLD COLD WATER
cut butter and crisco in and add the dry ingredients one at a time,
make SURE the dough doesn't get warm- and dont worry about mixing the butter and crisco completely in- it's okay to have chunks, that's what makes the crust seperate while it cooks and makes delicious layer-ey flakeyness. (i used to work my dough to death, and it just makes it chewy-rubbery and tough!!!!) try to touch the dough with your hands as little as possible, you can use wax paper to roll the dough out and DONT BE AFRAID TO KEEP PUTTING IT IN THE FRIDGE THROUGH THE WHOLE PROCESS SO THAT THE CRUST STAYS AS COLD AS POSSIBLE before baking. this SERIOUSLY is the secret to great pie crust and there's a science to it i promise.
find pie fillings you like and tadah.
the BEST pie crust ever. ever.
another great pie is my mom's icebox berry pie... i'll have to add that one too. A healthy and tasy alternative to this recipe is to substitute whole wheat flour in the ratio of two cups reg flour and one cup whole wheat, I've found it gives the crust a nice nutty flaky texture and flavor.
my favorite go to crust is the lion house recipe that i've slightly altered (you can also add spices to the crust to make it flavorful like cloves, or nutmeg, if your a coffee flavor fan, you can add that... have fun with it)
1/2 C butter
2/3 C crisco
3 C flour
1 T sugar
1/2 tsp baking powder
1 tsp salt
1 T nonfat dry milk
1/2 - 1 C COLD COLD WATER
cut butter and crisco in and add the dry ingredients one at a time,
make SURE the dough doesn't get warm- and dont worry about mixing the butter and crisco completely in- it's okay to have chunks, that's what makes the crust seperate while it cooks and makes delicious layer-ey flakeyness. (i used to work my dough to death, and it just makes it chewy-rubbery and tough!!!!) try to touch the dough with your hands as little as possible, you can use wax paper to roll the dough out and DONT BE AFRAID TO KEEP PUTTING IT IN THE FRIDGE THROUGH THE WHOLE PROCESS SO THAT THE CRUST STAYS AS COLD AS POSSIBLE before baking. this SERIOUSLY is the secret to great pie crust and there's a science to it i promise.
find pie fillings you like and tadah.
the BEST pie crust ever. ever.
another great pie is my mom's icebox berry pie... i'll have to add that one too. A healthy and tasy alternative to this recipe is to substitute whole wheat flour in the ratio of two cups reg flour and one cup whole wheat, I've found it gives the crust a nice nutty flaky texture and flavor.
Annies chicken noodle soup
6 C water
3 cans chicken broth
1 can cream of chicken
2 C. chicken cubed
1/2 onion grated
1 C. carrots
2 cloves garlic
salt and pepper
1/2 tsp basil and oregano
bring to boil for 20 minutes
add noodles or a package of tortellini
last 8 minutes add broccoli to cook
whalah! chicken noodle soup. delicious.
3 cans chicken broth
1 can cream of chicken
2 C. chicken cubed
1/2 onion grated
1 C. carrots
2 cloves garlic
salt and pepper
1/2 tsp basil and oregano
bring to boil for 20 minutes
add noodles or a package of tortellini
last 8 minutes add broccoli to cook
whalah! chicken noodle soup. delicious.
practically perfect banana bread
1/2 C crisco
1 C sugar
cream together
add:
2 eggs beaten
3 good sized ripened smashed bananas (the riper the tastier the bread)
2 C flour
1/2 tsp. salt
1 tsp. soda
1/2 C nuts chopped (optional)
bake 350 until knife goes cleanly through the center
1 C sugar
cream together
add:
2 eggs beaten
3 good sized ripened smashed bananas (the riper the tastier the bread)
2 C flour
1/2 tsp. salt
1 tsp. soda
1/2 C nuts chopped (optional)
bake 350 until knife goes cleanly through the center
french silk pie
make a crust:
take 1 package of graham crackers and smash
stir in 1/2 C. melted butter and press into pie plate
cook 375 for 15 min. (add more butter if desired to make better crust consistency)
for the filling:
1 C butter
1 1/2 C sugar
6 T cocoa
1 tsp. vanilla
4 eggs
beat butter and sugar until well blended. blend in cocoa and vanilla. at medium spread beat in eggs ONE AT A TIME taking 5 minutes FOR EACH EGG. turn mixture into pie shell and chill several hours.
this pie is fantastic. it's a family favorite
take 1 package of graham crackers and smash
stir in 1/2 C. melted butter and press into pie plate
cook 375 for 15 min. (add more butter if desired to make better crust consistency)
for the filling:
1 C butter
1 1/2 C sugar
6 T cocoa
1 tsp. vanilla
4 eggs
beat butter and sugar until well blended. blend in cocoa and vanilla. at medium spread beat in eggs ONE AT A TIME taking 5 minutes FOR EACH EGG. turn mixture into pie shell and chill several hours.
this pie is fantastic. it's a family favorite
chicken and sausage gumbo
1 C flour
2/3 C cooking oil
1/2 C chopped onion
1/2 C chopped green sweet pepper
1 1/2 stalks celery sliced
2 cloves garlic
2 lbs chopped chicken
6 C. water
1/2 lb fully cooked smoked sausage cut into 1 in. pieces
1 tsp. salt
1 tsp. ground red pepper
1/4 tsp. black pepper
hot cooked rice
In a large pot combine flour and oil, cook over medium low heat about 20 min. or until mixture is carmel colored (like the color of a penny it will almost smell like it is burning, watch it closely) stir CONSTANTLY
Add onion, sweet pepper, celery, and garlic, cook 5 min.
Skin chicken, rinse, pat dry, add chicken and water to pot along with sausage, salt, red pepper, and black pepper. bring to boil. reduce heat to medium low.
cover and simmer for 1 hour
skim off all fat, serve over rice.
2/3 C cooking oil
1/2 C chopped onion
1/2 C chopped green sweet pepper
1 1/2 stalks celery sliced
2 cloves garlic
2 lbs chopped chicken
6 C. water
1/2 lb fully cooked smoked sausage cut into 1 in. pieces
1 tsp. salt
1 tsp. ground red pepper
1/4 tsp. black pepper
hot cooked rice
In a large pot combine flour and oil, cook over medium low heat about 20 min. or until mixture is carmel colored (like the color of a penny it will almost smell like it is burning, watch it closely) stir CONSTANTLY
Add onion, sweet pepper, celery, and garlic, cook 5 min.
Skin chicken, rinse, pat dry, add chicken and water to pot along with sausage, salt, red pepper, and black pepper. bring to boil. reduce heat to medium low.
cover and simmer for 1 hour
skim off all fat, serve over rice.
Banana oatmeal cookies
2 C sugar
1 C butter flavored crisco (this sort of makes or breaks the recipe)
1 cube of butter
2 eggs
2 very ripe bananas
cream together the above ingredients and then add the dry:
3 1/2 C oats (use regular oats not quick oats but if that's all you have on hand that's okay)
3 C flour
1 tsp. soda
1 tsp salt
1/2 tsp nutmeg
1 1/2 tsp cinnamon
cook at 375 for 10 min
optional: frost with cream cheese frosting
1/2 square cream cheese
1/2 cube softened butter
1/2 box powdered sugar (3 C) (or to consistency you desire)
1/2 tsp vanilla
1/3 C milk
these cookies are seriously bomb.
1 C butter flavored crisco (this sort of makes or breaks the recipe)
1 cube of butter
2 eggs
2 very ripe bananas
cream together the above ingredients and then add the dry:
3 1/2 C oats (use regular oats not quick oats but if that's all you have on hand that's okay)
3 C flour
1 tsp. soda
1 tsp salt
1/2 tsp nutmeg
1 1/2 tsp cinnamon
cook at 375 for 10 min
optional: frost with cream cheese frosting
1/2 square cream cheese
1/2 cube softened butter
1/2 box powdered sugar (3 C) (or to consistency you desire)
1/2 tsp vanilla
1/3 C milk
these cookies are seriously bomb.
"you can make this again/ did i already tell you i like this- pasta"
linguine (or some other) pasta
2 eggs
4 slices bacon
2 cloves garlic
salt and pepper to taste
1 C fresh parmesan cheese
4 T butter
2T approx milk
1T olive oil
1/2 pound chicken strips cooked
1/4 C fresh basil chopped
1/4-1/2 C onion chopped
2 eggs
4 slices bacon
2 cloves garlic
salt and pepper to taste
1 C fresh parmesan cheese
4 T butter
2T approx milk
1T olive oil
1/2 pound chicken strips cooked
1/4 C fresh basil chopped
1/4-1/2 C onion chopped
mom's sour cream enchiladas
6 Chicken breastesses cooked, cooled, and shredded
8 large flour tortillas
1T. butter
3/4 chopped onion
1 4oz. can chopped green chiles
1/4 C. flour
1/4 tsp. salt
1/4 tsp. cumin
2 T. butter
2 1/2 C. chicken broth
1 C. sour cream, light or regular
2 C. grated monterey jack cheese
Saute the butter, onion and chilies with the 1 T butter. Add additional 2 T. butter, flour, salt, and cumin. Stir to make a thick paste and cook stirring constantly for 1-2 minutes on medium heat.
Add the chicken broth and bring to a boil to thicken, boil 1-2 min.
Remove from heat and stir in the sour cream and 1 C. grated cheese stir until smooth
Stir enough sauce into shredded chicken to moisten, spray 9x13 pan with PAM and spread small amount of sauce on the bottom. Fill tortillas with chicken mixture (i like to double the mixture recipe so the enchiladas are muuuuch more filled and filling) roll, and place seam side down. (it should be a nice tight fit for all 8)
Pour remaining sauce on top.
Sprinkle with remaining 1 C. cheese. cover with foil.
Bake at 350 for 35 minutes or until bubbly
remove foil and bake additional 5 min. so crispy on top.
sometimes we add more heat with additional cumin or mild mex. seasoning, or even back pepper
these can be made ahead and remove from fridge one hour in advance of baking time. enjoy!
8 large flour tortillas
1T. butter
3/4 chopped onion
1 4oz. can chopped green chiles
1/4 C. flour
1/4 tsp. salt
1/4 tsp. cumin
2 T. butter
2 1/2 C. chicken broth
1 C. sour cream, light or regular
2 C. grated monterey jack cheese
Saute the butter, onion and chilies with the 1 T butter. Add additional 2 T. butter, flour, salt, and cumin. Stir to make a thick paste and cook stirring constantly for 1-2 minutes on medium heat.
Add the chicken broth and bring to a boil to thicken, boil 1-2 min.
Remove from heat and stir in the sour cream and 1 C. grated cheese stir until smooth
Stir enough sauce into shredded chicken to moisten, spray 9x13 pan with PAM and spread small amount of sauce on the bottom. Fill tortillas with chicken mixture (i like to double the mixture recipe so the enchiladas are muuuuch more filled and filling) roll, and place seam side down. (it should be a nice tight fit for all 8)
Pour remaining sauce on top.
Sprinkle with remaining 1 C. cheese. cover with foil.
Bake at 350 for 35 minutes or until bubbly
remove foil and bake additional 5 min. so crispy on top.
sometimes we add more heat with additional cumin or mild mex. seasoning, or even back pepper
these can be made ahead and remove from fridge one hour in advance of baking time. enjoy!
mexican spaghetti
handful of spaghetti noodles
1 1/2 fresh tomatoes juiced whole
salt and pepper to taste
mrs. dash cilantro lime salt free seasoning
ground beef (if you want)
1/2 to 1 C. cheddar jack cheese (or whatever cheese you prefer)
stir all together and enjoy!
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