I want to try this sugar cookie recipe, today we made gingerbread cookies (we cheated, from a a package that Granny gave us), this icing was good on the cookies! We decorated our cookies with Mike and Ikes that we cut in two!
Powdered Sugar Icing
In a small bowl, combine 2 cups powdered sugar and 1 teaspoon vanilla. Stir in 3 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches spreading consistency. If desired, tint with paste food coloring. Place inside of a plastic sandiwhich bad and cut a small piece from the corner to pipe onto cookies.
Sugar Cookie recipe
Ingredients
2/3 cup butter, softened
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
Directions
1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill about 30 minutes or until dough is easy to handle.
2. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 4-1/2- to 6-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheet.
3. Bake for 8 to 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack; cool.
4. If desired, prepare Powdered Sugar Icing. Spread and/or pipe the icing (if using) onto cookies. If desired, top iced cookies with sprinkles and/or candies. Makes 14 to 16 cookies.
Other options:
Candy Windowpane Cutouts
Prepare as directed, except roll dough until 1/8 inch thick and use a 2-1/2-inch cookie cutter to cut dough into desired shapes. Place on a foil-lined cookie sheet. Cut small shapes out of the cutouts' centers. Finely crush 3 ounces hard candy (about 1/2 cup). Fill each center cutout with candy. Bake for 7 to 8 minutes; cool cookies on foil. Makes about 36 cookies.
Sugar Cookie Pizza
Prepare dough as directed. Spread into an ungreased 12-inch pizza pan. Bake for 18 to 20 minutes or until edge is firm but not brown. Cool in pan on a wire rack. Frost with homemade or canned cream cheese frosting and decorate with candy-coated milk chocolate pieces or other small candies. Use a pizza cutter to cut cookie into wedges. Makes 16 cookie wedges.
Saturday, November 29, 2008
Wednesday, November 19, 2008
Meatless Chili for Chili Dogs
We ate this tonight over hot dogs, toasted up the bun with some "butter" on top of the stove, served it with a little mustard or mayo, whichever everyone liked.
1 pound protein crumbles
1/2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 15-ounce can tomato sauce
1 15-ounce can red kidney beans, undrained
1 14.5-ounce can diced tomatoes, undrained
3 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
1. In a 3-quart saucepan stir protein crumbles, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
2. Stir in Worcestershire sauce, tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
A variation:
Cincinnati-Style Chili: Prepare as above, add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce.
To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.
1 pound protein crumbles
1/2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 15-ounce can tomato sauce
1 15-ounce can red kidney beans, undrained
1 14.5-ounce can diced tomatoes, undrained
3 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
1. In a 3-quart saucepan stir protein crumbles, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
2. Stir in Worcestershire sauce, tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
A variation:
Cincinnati-Style Chili: Prepare as above, add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce.
To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.
Monday, November 3, 2008
Pumpkin shaped rice krispie treats
Here’s what you need to make Pumpkin Shaped Rice Krispie Treats:
1 package (10.5 oz.) of miniature marshmallows
3 Tbsp. butter / margarine
1/8 tsp. salt
Red and yellow food coloring
6 cups of Rice Krispies cereal
Wax paper
3 Small Tootsie Rolls cut in half
Black decorating gel
1. Melt marshmallows, butter and salt in a saucepan, or in microwave for two minutes
2. Add a few drops of red and yellow food coloring to turn mixture orange.
3. Stir in the Rice Krispies.
4. Scoop the orange mixture onto six separate pieces of wax paper.
5. Wrap the wax paper around the mixture and shape it into six pumpkins.
6. Cool for about a half hour then remove the wax paper.
7. Press a Tootsie Roll half into each pumpkin to create the stem.
8. Decorate the pumpkins with black decorating gel. (We bought black frosting by mistake so make sure you buy the gel because it’s easier to decorate with!)
1 package (10.5 oz.) of miniature marshmallows
3 Tbsp. butter / margarine
1/8 tsp. salt
Red and yellow food coloring
6 cups of Rice Krispies cereal
Wax paper
3 Small Tootsie Rolls cut in half
Black decorating gel
1. Melt marshmallows, butter and salt in a saucepan, or in microwave for two minutes
2. Add a few drops of red and yellow food coloring to turn mixture orange.
3. Stir in the Rice Krispies.
4. Scoop the orange mixture onto six separate pieces of wax paper.
5. Wrap the wax paper around the mixture and shape it into six pumpkins.
6. Cool for about a half hour then remove the wax paper.
7. Press a Tootsie Roll half into each pumpkin to create the stem.
8. Decorate the pumpkins with black decorating gel. (We bought black frosting by mistake so make sure you buy the gel because it’s easier to decorate with!)
Basic waffles
Waffles
Prep: 10 minutes Bake: per waffle baker directions
Ingredients
1-3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1-3/4 cups milk
1/2 cup cooking oil or butter, melted
1 teaspoon vanilla
1 teaspoon cinnamon (I added this to ours!)
Directions
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
4. Makes 12 to 16 (4-inch) waffles
5. Buttermilk Waffles:Prepare as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Substitute 2 cups buttermilk or sour milk for the milk.
Nutrition Facts
Calories 180,
Total Fat (g) 11,
Prep: 10 minutes Bake: per waffle baker directions
Ingredients
1-3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1-3/4 cups milk
1/2 cup cooking oil or butter, melted
1 teaspoon vanilla
1 teaspoon cinnamon (I added this to ours!)
Directions
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
4. Makes 12 to 16 (4-inch) waffles
5. Buttermilk Waffles:Prepare as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Substitute 2 cups buttermilk or sour milk for the milk.
Nutrition Facts
Calories 180,
Total Fat (g) 11,
Tuesday, October 21, 2008
Egg Foo Young
My dad used to make this for me when I was little, too. Loved it!
6 eggs
2 brocolli stalks, chopped
1 can of water chestnuts, chopped
1 onion, chopped
1 carrot, peeled and chopped
salt, pepper
Mix all ingredients in a bowl, heat 1 tbls oil in skillet, pour 1/4 cup of mixture and cook until slightly brown, flip, cook other side. Serve with soy sauce.
6 eggs
2 brocolli stalks, chopped
1 can of water chestnuts, chopped
1 onion, chopped
1 carrot, peeled and chopped
salt, pepper
Mix all ingredients in a bowl, heat 1 tbls oil in skillet, pour 1/4 cup of mixture and cook until slightly brown, flip, cook other side. Serve with soy sauce.
Friday, October 10, 2008
My Dad's Crepes
When I was little, my favorite food my dad made for me were crepes. They were similar to German pancakes as his family is from Germany, his great grandmother came over from Germany and first settled in Davenport, Iowa. Everyone in the family says I look like her :)
This is a recipe that is as close as I can get to the way my dad made it, I never got to ask him.
Adapted from Gourmet magazine, December 2001
Dad's Crepes:
Ingredients:
margarine (no butter in our house, lactose intolerant family members)
1 cup of (lactose free) milk
3 eggs
pinch of salt
2/3 cup all-purpose flour
2 tbls. sugar
Mix together milk, eggs, salt, flour and sugar in a blender until smooth. Melt margarine in skillet.
Fill half of 1/4 cup measuring cup, pour into skillet, coat skillet with batter, cook until crepe is golden brown, around 1 minute, flip and cook other side until golden. Remove from pan, serve crepes with syrup.
This is a recipe that is as close as I can get to the way my dad made it, I never got to ask him.
Adapted from Gourmet magazine, December 2001
Dad's Crepes:
Ingredients:
margarine (no butter in our house, lactose intolerant family members)
1 cup of (lactose free) milk
3 eggs
pinch of salt
2/3 cup all-purpose flour
2 tbls. sugar
Mix together milk, eggs, salt, flour and sugar in a blender until smooth. Melt margarine in skillet.
Fill half of 1/4 cup measuring cup, pour into skillet, coat skillet with batter, cook until crepe is golden brown, around 1 minute, flip and cook other side until golden. Remove from pan, serve crepes with syrup.
Wednesday, October 8, 2008
Bananas with Maple Syrup
We made some yummy bananas this morning; it would also make a great puree for babies or to top ice cream.
1 banana
1 tbls "butter" (margarine in our house)
1 tbls maple syrup
1 tbls brown sugar
Slice the banana, melt margarine, add banana and cook for 1 minute. Add the maple syrup and brown sugar and cook for one additional minute. Serve warm!
1 banana
1 tbls "butter" (margarine in our house)
1 tbls maple syrup
1 tbls brown sugar
Slice the banana, melt margarine, add banana and cook for 1 minute. Add the maple syrup and brown sugar and cook for one additional minute. Serve warm!
Saturday, August 30, 2008
Tortilla Hold the Soup- RR
JoElle and I were watching Rachel Ray's talk show together and saw this recipe, instead of using the noodles, we subbed corn tortillas, salsa, and pickled jalapenos. It was delicious! Oh yeah, we omitted the peas Rachel used, the fam does not like peas!!
Since becoming vegetarian, I have taken out the "chicken"
Tortilla Hold the Soup
Ingredients:
2 tablespoons EVOO - Extra Virgin Olive Oil
1 medium onion, thinly sliced
2 to 3 carrots, cut into matchsticks
4 to 5 ribs celery from the heart, cut into matchsticks (including the leafy part)
2 small zucchini, cut into matchsticks
Salt and ground black pepper
1 pound extra-wide egg noodles (or corn torillas!)
1 tablespoon margarine (no lactose allowed for family meals in our house!)
1/2 cup (about a handful) flat-leaf parsley, chopped (cilantro if you are making Mexican style soup)
Preparation:
Bring a large pot of salted water over high heat for the egg noodles.
Place a large skillet over medium-high heat with the EVOO. Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.
While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles.
To serve, spoon some noodles into bowls and top with the chicken and veggie mixture.
(For Mexican-style: warm the tortillas in the microwave, spread with margarine, cut up and add veggie mixture, salsa and jalapeno peppers to serve)
Since becoming vegetarian, I have taken out the "chicken"
Tortilla Hold the Soup
Ingredients:
2 tablespoons EVOO - Extra Virgin Olive Oil
1 medium onion, thinly sliced
2 to 3 carrots, cut into matchsticks
4 to 5 ribs celery from the heart, cut into matchsticks (including the leafy part)
2 small zucchini, cut into matchsticks
Salt and ground black pepper
1 pound extra-wide egg noodles (or corn torillas!)
1 tablespoon margarine (no lactose allowed for family meals in our house!)
1/2 cup (about a handful) flat-leaf parsley, chopped (cilantro if you are making Mexican style soup)
Preparation:
Bring a large pot of salted water over high heat for the egg noodles.
Place a large skillet over medium-high heat with the EVOO. Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.
While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles.
To serve, spoon some noodles into bowls and top with the chicken and veggie mixture.
(For Mexican-style: warm the tortillas in the microwave, spread with margarine, cut up and add veggie mixture, salsa and jalapeno peppers to serve)
Thursday, August 28, 2008
Chocolate Chip Muffins
JoElle has been begging me all week to make something with chocolate chips- she finally decided they should be cupcakes rather than cookies, so we found this recipe and we are making it right now!
Chocolate Chip Muffins
(12 servings)
2 cups all-purpose flour
1/3 cup light-brown sugar
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter -- melted and cooled
2 eggs - beaten
1 teaspoon vanilla
1 package (12 oz) chocolate chips
1/2 cup walnuts or pecans -- chopped
Preheat oven to 400 F. and grease up twelve muffin cups.
In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts.
Spoon batter into muffin cups; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.
Serve warm.
Chocolate Chip Muffins
(12 servings)
2 cups all-purpose flour
1/3 cup light-brown sugar
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter -- melted and cooled
2 eggs - beaten
1 teaspoon vanilla
1 package (12 oz) chocolate chips
1/2 cup walnuts or pecans -- chopped
Preheat oven to 400 F. and grease up twelve muffin cups.
In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts.
Spoon batter into muffin cups; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.
Serve warm.
Friday, August 15, 2008
Chinese Dumplings- My Dad's recipe
Also known as "Potstickers"
My dad taught me how to make these when I was a teenager by taking me to the store with him, helping me shop for the items, and then having me chop everything and then we would assemble them together. When Tim was over, he would help us, also!
Ingredients:
1 bunch of green onions (use all parts)
1 head of Bok Choi
2 cans of water chestnuts
2 large portabello mushrooms
2 lbs of ground pork, ground turkey, or ground sausage (any combo of the three, whatever is
avail)
little bit of sugar
pinch of salt
several shakes of teriyaki sauce
several shakes of oyster sauce
some cornstarch
Raviloi wrappers / wonton wrappers or eggroll wrappers (will have to cut these into 4's)
Chop all ingredients finely, preferably in a food processor (much faster!), add sugar, salt cornstarch and sauces in with veggies and meat in a large bowl and mix together with your hands.
Set out 15 wonton wrappers on counter, add dollop of dumpling mixture and bring up all sides to partially close the dumpling. Set into bamboo steamer that has been sprayed with Pam or wiped down with margaring. Steam over boiling water for 15 minutes. Stack two bamboo steamer's full of dumplings.
For sauce:
half part teriyaki sauce mixed with half part of soy sauce, add some sugar and 1-2 jalapenos, deseeded for less heat.
Serve dumplings with sauce and enjoy!!!
My dad taught me how to make these when I was a teenager by taking me to the store with him, helping me shop for the items, and then having me chop everything and then we would assemble them together. When Tim was over, he would help us, also!
Ingredients:
1 bunch of green onions (use all parts)
1 head of Bok Choi
2 cans of water chestnuts
2 large portabello mushrooms
2 lbs of ground pork, ground turkey, or ground sausage (any combo of the three, whatever is
avail)
little bit of sugar
pinch of salt
several shakes of teriyaki sauce
several shakes of oyster sauce
some cornstarch
Raviloi wrappers / wonton wrappers or eggroll wrappers (will have to cut these into 4's)
Chop all ingredients finely, preferably in a food processor (much faster!), add sugar, salt cornstarch and sauces in with veggies and meat in a large bowl and mix together with your hands.
Set out 15 wonton wrappers on counter, add dollop of dumpling mixture and bring up all sides to partially close the dumpling. Set into bamboo steamer that has been sprayed with Pam or wiped down with margaring. Steam over boiling water for 15 minutes. Stack two bamboo steamer's full of dumplings.
For sauce:
half part teriyaki sauce mixed with half part of soy sauce, add some sugar and 1-2 jalapenos, deseeded for less heat.
Serve dumplings with sauce and enjoy!!!
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