This is a classic recipe from the Newby household. This was one of the many recipes that I was given the first Christmas in my recipe book from recipes from Brian's upbringing.
Since we were doing potluck Christmas party, I knew this would be a great side dish for the ham that was being provided.
The main difference between the two is that in the orginal recipe, you are not supposed to drain the corn. I did drain the corn!
Corn Casserole or Scalloped Corn
Ingredients:
1 can regualr corn (drained or undrained)--I drain
1 can creamed corn
1 stick of butter (melted)
1 cup sour cream
1 package Jiffy corn muffin mix (or any 8.5 ounce corn mix)
Directions:
Mix all ingredients together.
Bake at 350 degrees for 1 hour.
**This is great to double and place in a 9x13 for potlucks or for bigger crowds!
Monday, December 10, 2012
Bread Machine Rolls
Cooking has taken a back seat this past month as we have been traveling like crazy for the holidays. We are now home for a while and we are looking forward to cooking a little bit more. This doesn't mean we haven't been cooking, but sticking to more simple meals!
Tonight we have a potluck Christmas Party and no one had offered to bring any bread, so instead of going out and buying rolls, I thought I would give it a try and actually make them from scratch.
Right now, I only have them proofing, but they look really good, so we are going to call it a success in our book. I will update later if they need to be changed!\
A year or two ago, my mother-in-law gave me her bread machine that she wasn't using and becuase I wanted one. I have to admit, today is the first time I have actually used it. I think it will start to get a whole lot more use from now on!
Bread Machine Rolls
Orignial recipe from here.
Ingredients:
1. Place all ingredients into bread machine in order by your machine. (normally all wet or all dry first)
2. Set machine to dough cycle and let the machine do the work!
3. Cut dough into equal portions (you should get 18 rolls)
4. Place into muffin tins or on a pan.
5. Cover and rise for thirty minutes or until doubled in size.
6. Brush with melted butter and then place in the oven at 350 degrees for 15-20 minutes.
Tonight we have a potluck Christmas Party and no one had offered to bring any bread, so instead of going out and buying rolls, I thought I would give it a try and actually make them from scratch.
Right now, I only have them proofing, but they look really good, so we are going to call it a success in our book. I will update later if they need to be changed!\
A year or two ago, my mother-in-law gave me her bread machine that she wasn't using and becuase I wanted one. I have to admit, today is the first time I have actually used it. I think it will start to get a whole lot more use from now on!
Bread Machine Rolls
Orignial recipe from here.
Ingredients:
- 3/4 cup milk, heated in microwave for one minute
- 6 tablespoons butter or margarine, softened and cut into pieces
- 1 egg, slightly beaten
- 3 cubs bread flour (I used regular AP flour)
- 1/4 cup sugar
- 1 teaspoon salt
- 1 1/2 teaspoons yeast
1. Place all ingredients into bread machine in order by your machine. (normally all wet or all dry first)
2. Set machine to dough cycle and let the machine do the work!
3. Cut dough into equal portions (you should get 18 rolls)
4. Place into muffin tins or on a pan.
5. Cover and rise for thirty minutes or until doubled in size.
6. Brush with melted butter and then place in the oven at 350 degrees for 15-20 minutes.
Sunday, October 14, 2012
Baby Food
A lot of my recent cooking has revolved on making baby food for our little one! He is loving it and I love the fact that I know exactly what is in the food and that it is good enough that I would eat it and it taste like real food!
I am hoping that we can continue making his own food, but I know that it is not the end of the world if we need to use store-bought!
Baby food for stage 1 is so easy to make and it pretty much all follows the same directions!
Baby Food--Stage 1
Steam your fruit or veggies (if needed to tenderize)
Put into a food processor and puree to desired consistency.
Free in ice cube trays for no more than 1 month.
To defrost, put in a bowl, and microwave until just heated through, make sure you don't burn your little ones mouth, so wait for it to cool before using!
I am hoping that we can continue making his own food, but I know that it is not the end of the world if we need to use store-bought!
Baby food for stage 1 is so easy to make and it pretty much all follows the same directions!
Baby Food--Stage 1
Steam your fruit or veggies (if needed to tenderize)
Put into a food processor and puree to desired consistency.
Free in ice cube trays for no more than 1 month.
To defrost, put in a bowl, and microwave until just heated through, make sure you don't burn your little ones mouth, so wait for it to cool before using!
Saturday, October 6, 2012
Syrup
I have been craving breakfast food lately, but haven't had any syrup in the house. In an effort to cut out some of the processed foods in our house, I looked up some recipes, and it looked simple enough.
I was right, it was. I followed a recipe from one good thing by jillie and it turned out like syrup.
I thought it was a little thin, Brian thought it was too sweet, but it is a good one to have on hand!
Syrup
Ingredients:
1 cup water
1 cup sugar
1 cup brown sugar
1/2 teaspoon of maple extract
Directions:
1. Boil the water and add the sugars until dissolved.
2. Add the maple extract and stir in.
3. Take off heat and cool. Then place in a jar and keep in the fridge!
I was right, it was. I followed a recipe from one good thing by jillie and it turned out like syrup.
I thought it was a little thin, Brian thought it was too sweet, but it is a good one to have on hand!
Syrup
Ingredients:
1 cup water
1 cup sugar
1 cup brown sugar
1/2 teaspoon of maple extract
Directions:
1. Boil the water and add the sugars until dissolved.
2. Add the maple extract and stir in.
3. Take off heat and cool. Then place in a jar and keep in the fridge!
Sunday, September 16, 2012
Homemade chocolate syrup
There has been a lot of baking going on in our house this week! I have decided to do birthday treats monthly for our youth groups. So the second Sunday and Wednesday of every month will be the celebration times. I also made dessert for our community group this week as a kick off for the dinner that was already being provided! Due to this, I wanted to try to make my own chocolate sauce since we were out of the store bought kind that was given to me a long time ago! I found this recipe from The Tightwad Gazette. It was so simple and easy to make, stores nicely in a mason jar, and Brian liked it. We will be making it again!
chocolate Sauce
1 cup water
1/2 cup cocoa powder (I used hersheys unsweetened)
2 cups sugar
1/8 tsp of salt
1/4 tsp of vanilla
In a sauce pan dissolve the water and cocoa powder over medium heat.
Then add the sugar and dissolve. Boil for 3 minutes (be careful because it will double or so in volume).
Take off heat after 3 minutes and add salt and vanilla.
Let cool and store in a glass jar or container in the fridge.
I used a 2 cup mason jar and then one of the tiny mason jars.
This is great over ice cream and amazing in chocolate milk (my vice)! It is so much better than store bought, and so easy, that the ingredients are probably already in your cabinets!
chocolate Sauce
1 cup water
1/2 cup cocoa powder (I used hersheys unsweetened)
2 cups sugar
1/8 tsp of salt
1/4 tsp of vanilla
In a sauce pan dissolve the water and cocoa powder over medium heat.
Then add the sugar and dissolve. Boil for 3 minutes (be careful because it will double or so in volume).
Take off heat after 3 minutes and add salt and vanilla.
Let cool and store in a glass jar or container in the fridge.
I used a 2 cup mason jar and then one of the tiny mason jars.
This is great over ice cream and amazing in chocolate milk (my vice)! It is so much better than store bought, and so easy, that the ingredients are probably already in your cabinets!
Sunday, August 26, 2012
Pulled Pork BBQ Style
This past week, I decided to cook a pork roast bbq style. I found a really simple easy recipe that I adapted (I don't remember where I got it from) that was easy to do and ended up being a life saver at dinner time when I had to run out and watch a friends kids while they went to meet the teacher.
Pulled Pork BBQ Style
Ingredients:
-Pork Roast 4lbs or so
-2 cups bbq sauce
-2 onions thinkly sliced
-1 1/2 cups of water
-salt and pepper to taste
Directions:
1. Slice the onions and put half of them on the bottom of the crockpot.
2. Load in your roast and season with salt and pepper.
3. Pour water on top and put the rest of the onions on the top of the roast.
4. Cook on high for 4-5 hours (or low for 8-10)
5. Pull the pork with two forks, your fingers, or feel free to dice (I did a combination of all three!)
6. Pour the liquid out of the crockpot (I saved the onions and put back in with the meat)
7. Pour the BBQ sauce over the pork and cook on low/warm until you are ready to eat. (I did about 2 hours)
Enjoy
Pulled Pork BBQ Style
Ingredients:
-Pork Roast 4lbs or so
-2 cups bbq sauce
-2 onions thinkly sliced
-1 1/2 cups of water
-salt and pepper to taste
Directions:
1. Slice the onions and put half of them on the bottom of the crockpot.
2. Load in your roast and season with salt and pepper.
3. Pour water on top and put the rest of the onions on the top of the roast.
4. Cook on high for 4-5 hours (or low for 8-10)
5. Pull the pork with two forks, your fingers, or feel free to dice (I did a combination of all three!)
6. Pour the liquid out of the crockpot (I saved the onions and put back in with the meat)
7. Pour the BBQ sauce over the pork and cook on low/warm until you are ready to eat. (I did about 2 hours)
Enjoy
Tuesday, August 7, 2012
Chocolate-Coconut Cookies
Since I was doing a simple dinner in the crockpot tonight, I felt like I needed to actually cook/bake something. So I decided on making these that I found on Pinterest from here originally.
The website claimed that these were like Samoa's, but that is not accurate at all in my opinion. They were more like a coconut brownie, and they were messy, but oh so rich and yummy!
Chocolate-Coconut Cookies:
Ingredients:
--3 cups finely ground cookies--I used chocolate graham crackers
--1/4 cup of sugar
--3/4 cup of unsalted butter, melted
--1 1/2 cup semisweet chocolate chips
--1 can sweetened condensed milk (14 oz)
--1 1/2 cup sweetened shredded coconut
Directions:
1. Preheat oven to 375 degrees. Line a 15x10 rimmed baking sheet with parchment paper.
2. In a large bowl mix the melted butter, cookie crumbs, and sugar until well combined. Evenly press onto the bottom of the baking dish. Rotate once 1/2 way through baking. Cook until firm--10 minutes or so. Transfer to a wire rack and cool for 20 minutes. (I didn't cook mine long enough, so try 15 if it is still a little soft!
3. Pour the condensed milk over the top of the cookie base, sprinkle with chocolate chips, and then add the coconut.
4. Bake at 375 until toasted--10 to 15 minutes. Cool completely and cut into squares of equal size. **Or if you are like me, just cut them into square that look like a good size!
The website claimed that these were like Samoa's, but that is not accurate at all in my opinion. They were more like a coconut brownie, and they were messy, but oh so rich and yummy!
Chocolate-Coconut Cookies:
Ingredients:
--3 cups finely ground cookies--I used chocolate graham crackers
--1/4 cup of sugar
--3/4 cup of unsalted butter, melted
--1 1/2 cup semisweet chocolate chips
--1 can sweetened condensed milk (14 oz)
--1 1/2 cup sweetened shredded coconut
Directions:
1. Preheat oven to 375 degrees. Line a 15x10 rimmed baking sheet with parchment paper.
2. In a large bowl mix the melted butter, cookie crumbs, and sugar until well combined. Evenly press onto the bottom of the baking dish. Rotate once 1/2 way through baking. Cook until firm--10 minutes or so. Transfer to a wire rack and cool for 20 minutes. (I didn't cook mine long enough, so try 15 if it is still a little soft!
3. Pour the condensed milk over the top of the cookie base, sprinkle with chocolate chips, and then add the coconut.
4. Bake at 375 until toasted--10 to 15 minutes. Cool completely and cut into squares of equal size. **Or if you are like me, just cut them into square that look like a good size!
Creamy Chicken Mexican Dish
Today, I decided to try a new recipe out in the crockpot that I found on Pinterest. Here is the link to the original recipe! It has been really hot here in Texas, so a simple easy dinner that didn't heat up my kitchen was a must! (even though I did bake a dessert!)
It is a lot soupy, so be aware that you need something else to soak this up or just be okay with lots of liquid leftover. This was my thought as I was getting it all going. After I turned off the crockpot and waited like an hour, it wasn't as soupy, but it was still quite a bit of liquid left!
Creamy Chicken Mexican Dish
Ingredients:
--Frozen chicken (2.5-3lbs)--I used boneless thighs
--8 oz. block of cream cheese
--Can of Black Beans, drained and rinsed
--Can of corn, drained
--Can of Rotel
--package of taco seasoning
Directions:
Layer in the order above and cook on low for 6-8 hours.
Stir every two hours or so.
Serve over nachos or make into burritos or tacos or a rice bowl.
**We served it like tacos and spanish rice!**
Enjoy
We will probably do a Taco Salad or burrito bowls with white rice the next time we make this. It does make up a lot though, so be prepared for leftovers or to have extra people over. It doesn't help that I don't know how to cook for two!
It is a lot soupy, so be aware that you need something else to soak this up or just be okay with lots of liquid leftover. This was my thought as I was getting it all going. After I turned off the crockpot and waited like an hour, it wasn't as soupy, but it was still quite a bit of liquid left!
Creamy Chicken Mexican Dish
Ingredients:
--Frozen chicken (2.5-3lbs)--I used boneless thighs
--8 oz. block of cream cheese
--Can of Black Beans, drained and rinsed
--Can of corn, drained
--Can of Rotel
--package of taco seasoning
Directions:
Layer in the order above and cook on low for 6-8 hours.
Stir every two hours or so.
Serve over nachos or make into burritos or tacos or a rice bowl.
**We served it like tacos and spanish rice!**
Enjoy
We will probably do a Taco Salad or burrito bowls with white rice the next time we make this. It does make up a lot though, so be prepared for leftovers or to have extra people over. It doesn't help that I don't know how to cook for two!
Monday, August 6, 2012
Baked Pasta
This recipe came from trying to find an easy, simple, recipe that would be easy to take to new moms, dinner at friends houses, or even a surprise dinner for someone. I love how this recipe can stay good in the fridge for a few days before you have to bake it to eat.
It can easily be adapted and I took the recipe from a lot of different sources to create this easy one. Feel free to add more to it, I know I will in the future, but since I was taking this to my in-laws house, I wanted to keep it simple, since they had been eating out for about two weeks.
This makes great leftovers and is so easy that you can easily double it and freeze one before baking. Then thaw in the fridge overnight and cook for additional time making sure it is heated through all the way!
Baked Pasta
1 box of any pasta
1lb hamburger (or turkey)
1 onion--chopped
1 jar of spaghetti sauce (or use your own)
1/2 cup Parmesan cheese
2 cups mozzarella cheese
**Any additional toppings** We will try this with peppers, mushrooms, etc. next time
Directions:
1. Brown the beef with the chopped onion. (drain if necessary)
2. Once done, add in the rest of your veggies and cook down to the consistency of your liking.
3. Add in your sauce and heat through.
4. Add Parmesan cheese and 1 cup of mozzarella cheese.
5. Place in a 9x13 dish and cover with remaining mozzarella cheese.
6. Cover with foil and cook in a 350 oven for 15 minutes.
7. Uncover and cook for an additional 15 minutes until cheese is melted and bubbly!
It can easily be adapted and I took the recipe from a lot of different sources to create this easy one. Feel free to add more to it, I know I will in the future, but since I was taking this to my in-laws house, I wanted to keep it simple, since they had been eating out for about two weeks.
This makes great leftovers and is so easy that you can easily double it and freeze one before baking. Then thaw in the fridge overnight and cook for additional time making sure it is heated through all the way!
Baked Pasta
1 box of any pasta
1lb hamburger (or turkey)
1 onion--chopped
1 jar of spaghetti sauce (or use your own)
1/2 cup Parmesan cheese
2 cups mozzarella cheese
**Any additional toppings** We will try this with peppers, mushrooms, etc. next time
Directions:
1. Brown the beef with the chopped onion. (drain if necessary)
2. Once done, add in the rest of your veggies and cook down to the consistency of your liking.
3. Add in your sauce and heat through.
4. Add Parmesan cheese and 1 cup of mozzarella cheese.
5. Place in a 9x13 dish and cover with remaining mozzarella cheese.
6. Cover with foil and cook in a 350 oven for 15 minutes.
7. Uncover and cook for an additional 15 minutes until cheese is melted and bubbly!
Monday, July 16, 2012
Peach Jam
Last week, Brian and I decided to make Peach Jam, because a local store had peaches on sale for .87/lb. This is an amazing price, and I figured, why not give it a try. We didn't really know how many peaches it would take to get it all to work out, so we bought 20 peaches which came to around $8.00.
We then started cutting and realized that we had overbought, but that allowed us to make a second batch of jam and then left me with four peaches to enjoy on their own.
I am trying to get better about taking pictures, but decided all of that after making the jam.
I have given a jar to my parents (my dad loves peach jam) and he loved it. When my mom brought it home, he immediately opened it up to taste it and said it was good. They then enjoyed it on Sunday morning and my mom called raving about it.
The best part about making the jam is that I know exactly what is in it! This is worth the cost even though for this jam, it is pretty cheap compared to the store bought stuff!
This recipe was taken from a few different recipes that I compiled together.
Peach Jam
Ingredients:
Supplies:
Directions:
1. Sanitize your jars in boiling water for 15 minutes. Then place them in a warm oven until you are ready for them. We place them in an 9x13 pyrex dish with a towel under them. Pull them out when your jam is done.
2. While sanitizing, wash your fruit in cold water, peel your fruit with a potato peeler and dice them up. We made pretty small dices as you will have these in your jam later on.
3. Once this is done equally combine the lemon juice over the peaches to prevent them from browning.
4. Measure out your sugar.
5. Reserve 1/2 a cup of sugar to mix with 3 tablespoons of pectin (or a box).
6. Put your 6 cups of peaches and the sugar/pectin combination in your cooking dutch oven/pot. While you do that mash the peaches up with a potato masher (this will help release some of the natural pectin and also make them smaller from the jam).
7. Then add in 1/2 a cup of water.
8. Let this come to a hard boil (where you can't stir it away)--takes anywhere from 5-10 minutes.
9. Then add the rest of your sugar and let it come to a rolling boil.
10. Test the thickness by coating a spoon that has been sitting in ice water with the jam and wait for it to come to room temperature. From here you will know if you have the right consistency. (we had to add about 2 teaspoons more of pectin). Then test again in 2 minutes.
11. Go ahead and pull your jars out of the oven and fill them up. Use the laddle and the jar funnel for ease.
12. Put the lids on and tighten to a fingertip tightness.
13. Process the jars in boiling water for 10 minutes. (We leave the water on simmer after sanitizing the jars and then place the jam jars in and bring it up to a boil and then go for ten minutes.
14. Place them on a towel after the 10 minutes and wait to hear the popping sound. This means that the jar has sealed. If it doesn't pop, place in the fridge and eat immediately. If it pops it is good for about a year in your pantry.
Enjoy!
We then started cutting and realized that we had overbought, but that allowed us to make a second batch of jam and then left me with four peaches to enjoy on their own.
I am trying to get better about taking pictures, but decided all of that after making the jam.
I have given a jar to my parents (my dad loves peach jam) and he loved it. When my mom brought it home, he immediately opened it up to taste it and said it was good. They then enjoyed it on Sunday morning and my mom called raving about it.
The best part about making the jam is that I know exactly what is in it! This is worth the cost even though for this jam, it is pretty cheap compared to the store bought stuff!
This recipe was taken from a few different recipes that I compiled together.
Peach Jam
Ingredients:
- 6 cups of peaches (peeled and diced)
- 1/4 cup lemon juice
- 1/2 cup water
- 4.5 cups sugar
- 3-4 tablespoons of Pectin (I use the container from Walmart and then it tells you that 3 tablespoons equal a box
Supplies:
- Canning Jars
- Canning jar holder
- Canning Pot (or a big pot to sterilize and process)
- Pot to cook the jam in (we use a dutch oven)
- Laddle
- Funnel
Directions:
1. Sanitize your jars in boiling water for 15 minutes. Then place them in a warm oven until you are ready for them. We place them in an 9x13 pyrex dish with a towel under them. Pull them out when your jam is done.
2. While sanitizing, wash your fruit in cold water, peel your fruit with a potato peeler and dice them up. We made pretty small dices as you will have these in your jam later on.
3. Once this is done equally combine the lemon juice over the peaches to prevent them from browning.
4. Measure out your sugar.
5. Reserve 1/2 a cup of sugar to mix with 3 tablespoons of pectin (or a box).
6. Put your 6 cups of peaches and the sugar/pectin combination in your cooking dutch oven/pot. While you do that mash the peaches up with a potato masher (this will help release some of the natural pectin and also make them smaller from the jam).
7. Then add in 1/2 a cup of water.
8. Let this come to a hard boil (where you can't stir it away)--takes anywhere from 5-10 minutes.
9. Then add the rest of your sugar and let it come to a rolling boil.
10. Test the thickness by coating a spoon that has been sitting in ice water with the jam and wait for it to come to room temperature. From here you will know if you have the right consistency. (we had to add about 2 teaspoons more of pectin). Then test again in 2 minutes.
11. Go ahead and pull your jars out of the oven and fill them up. Use the laddle and the jar funnel for ease.
12. Put the lids on and tighten to a fingertip tightness.
13. Process the jars in boiling water for 10 minutes. (We leave the water on simmer after sanitizing the jars and then place the jam jars in and bring it up to a boil and then go for ten minutes.
14. Place them on a towel after the 10 minutes and wait to hear the popping sound. This means that the jar has sealed. If it doesn't pop, place in the fridge and eat immediately. If it pops it is good for about a year in your pantry.
Enjoy!
Monday, July 2, 2012
Raspberry Jam
Well, I have been thinking a while about canning. I have pinned some ideas and then worked on getting my supplies ready. I already had pots, canning jars, so I picked up a canning funnel, and a jar holder.
My wonderful husband actually made the jam for me, because I was taking care of our 8 week old, but I helped by finding the recipe!
I have read a lot that canning really doesn't save you money. As the avid couponer that I am, I would probably agree that for the price of everything, I might have saved a dollar, but that would get eaten up in time, energy, etc.
For me, canning is not about savings, but what is going in to the food that you eat. I am trying really hard to make sure that we are eating healthy food and keeping things natural when we can. I found raspberries on sale at a local store, and for the price figured that I could try canning!The original recipe is linked, below are my changes! I love the simplicity of this recipe and that you don't have to use pectin. The fruit has enough pectin in it.
Raspberry Jam
Ingredients:
4 cups mashed raspberries
4 cups sugar
**You can use any combination as long as fruit and sugar are equal.
My wonderful husband actually made the jam for me, because I was taking care of our 8 week old, but I helped by finding the recipe!
I have read a lot that canning really doesn't save you money. As the avid couponer that I am, I would probably agree that for the price of everything, I might have saved a dollar, but that would get eaten up in time, energy, etc.
For me, canning is not about savings, but what is going in to the food that you eat. I am trying really hard to make sure that we are eating healthy food and keeping things natural when we can. I found raspberries on sale at a local store, and for the price figured that I could try canning!The original recipe is linked, below are my changes! I love the simplicity of this recipe and that you don't have to use pectin. The fruit has enough pectin in it.
Raspberry Jam
Ingredients:
4 cups mashed raspberries
4 cups sugar
**You can use any combination as long as fruit and sugar are equal.
- Directions:
- 1. Sterilize your jars in boiling water for 10 minutes. Then store in a warm oven to keep them sterile!
- 2. While that is happening heat the berries until they reach a full rolling boil.
- 3. Boil for two minutes.
- 4. Add the sugar and stir well.
- 5. Bring to a boil, stirring constantly and boil for 6 minutes.
- 6. Remove from heat and add to your sterile jars (mine made 3 pint sized jars).
- 7. Seal jars by placing in water and bring to a boil and let sit for 10 minutes.
- 8. Take out with your jar holder, and set in a draft free place for 24 hours.
- **You need the 24 hours for the jam to set completely. It will look running, but wait the whole 24 hours and you will have the right consistency!
Monday, June 25, 2012
Kicked Up A Notch Black Beans
Yesterday we had dinner with our neighbors to thank them for all of the help they have given us. They are amazing and we are so blessed to live next to them. I had a King Ranch Chicken in the freezer so I made that and then we had chips and salsa, but I needed a side dish, so what did I have in the pantry was the question. We found some black beans and went from there!
Kicked Up A Notch Black Beans
Ingredients:
2 cans Black Beans (drain one)
1 can Rotel (drained)
Reserved liquid from cans
Directions:
1. Open the black beans and put one directly in the pot, drain the other and add.
2. Drain the Rotel and add to the beans.
3. Cook until warmed through.
4. If you need more liquid add from your reserved stash.
This is an easy dish that is quick to prepare and just adds a little bit to Black Beans. We had the leftovers with chips today as a snack and it was even more yummy the second day!
Kicked Up A Notch Black Beans
Ingredients:
2 cans Black Beans (drain one)
1 can Rotel (drained)
Reserved liquid from cans
Directions:
1. Open the black beans and put one directly in the pot, drain the other and add.
2. Drain the Rotel and add to the beans.
3. Cook until warmed through.
4. If you need more liquid add from your reserved stash.
This is an easy dish that is quick to prepare and just adds a little bit to Black Beans. We had the leftovers with chips today as a snack and it was even more yummy the second day!
Tuesday, June 19, 2012
Banana Bread
Haven't been doing much cooking lately with the arrival of Andrew six weeks ago. Here is my new favorite for banana bread. Hope you enjoy!
Banana bread
1 1/2 cups sugar
1/2 cup butter
2 eggs
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups flour
3 large very ripe bananas, mashed
1/2 cup nuts, chopped
1 teaspoon vanilla extract
Blend together sugar, butter, and eggs. Add dry ingredients, which have been sifted together. Add mashed bananas, chopped nuts, and vanilla extract. Pour into a greased loaf pan.
Bake at 375°F degrees for 1 hour.
Brush top with melted butter or glaze with confectioners icing, if desired, while loaf is still warm.
Thursday, May 3, 2012
Chocolate Chip Muffins
Yesterday I decided to actually be a little more domestic and made Brian chocolate chip muffins to take with him to work. I found a great recipe from joy of baking, that can be adapted to make any kind of muffins by just switching out the chocolate chips for another flavor. Enjoy!
Chocolate Chip Muffins:
1/2 cup (113 grams) unsalted butter, melted and cooled
2 large eggs
2/3 cup (180 ml) milk (whole or reduced fat)
1 1/2 teaspoons pure vanilla extract
2 cups (260 grams) all-purpose flour
2/3 cups (135 grams) granulated white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (240 ml) chocolate chips (semi sweet, bittersweet, milk, or white chocolate chips)
Cinnamon Sugar Topping:
1 tablespoon granulated white sugar
1/2 teaspoon ground cinnamon
Chocolate Chip Muffins: Preheat oven to 375 degrees F (190 degrees C), and place oven rack in the center of the oven. Butter, or line with paper liners, 12 muffin cups.
In a bowl whisk together the eggs, milk, and vanilla extract.
In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula or wooden spoon fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combined. (Do not over mix or you will have tough muffins.)
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can be covered and stored at room temperature for a few days or they can be frozen.
Makes 12 regular sized muffins.
Friday, February 17, 2012
Breakfast Casserole
So I finally was able to cook in the New Year and it happened to be for faculty breakfast this morning. It was a really easy recipe that can be adapted in so many ways and only has one set that actually has to be measured. My favorite kind of recipes!
Breakfast Casserole
Egg Mixture
12 eggs
1 cup of milk
1 1/4 cup of Bisquick
Salt and Pepper to taste
Casserole Fillings:
You can choose to use any amount of anything that you want, this is what the original recipe called for.
Tomatoes
Onions
Mushrooms
2 cups of Cheese (any kind)
You could also add/substitute:
Rotel
Green Pepper
Spinach
Layer in this order:
fillings
Cheese
Egg Mixture
Cook in a 9 x 13 dish at 350 for 30-45 minutes until set.
Breakfast Casserole
Egg Mixture
12 eggs
1 cup of milk
1 1/4 cup of Bisquick
Salt and Pepper to taste
Casserole Fillings:
You can choose to use any amount of anything that you want, this is what the original recipe called for.
Tomatoes
Onions
Mushrooms
2 cups of Cheese (any kind)
You could also add/substitute:
Rotel
Green Pepper
Spinach
Layer in this order:
fillings
Cheese
Egg Mixture
Cook in a 9 x 13 dish at 350 for 30-45 minutes until set.
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