Archive for the ‘recipes’ Category

pizza cups

Posted: 06/15/2011 in recipes

the pizza version of these barbie cups are now eric’s favorite!!!

make biscuits and press into muffin pan like with the barbie cups.

brown 1 lb of hamburger.

add spaghetti sauce to taste and right consistency.

add spoonfuls of meat.

shred whole milk mozzarella and add on top of meat.

top with turkey pepperoni.

bake the same as bbq cups.

YUMMY!

next taco cups….

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barbie cups

Posted: 06/13/2011 in recipes

my new favorite thing via facebook friends (you guys are AWESOME for supper ideas!!!)

make a HALF batch of biscuits

take a handful (golfball size) and mash it into an ungreased muffin pan and press up the sides.

brown 1 lb hamburger. add bbq sauce to taste OR onions, green peppers, salt, tomato sauce to taste.

put spoonfuls into biscuit lined muffins.

bake on 400 degrees for 10-15 minutes until golden brown.

pull out and top with mild shredded cheese and bake until cheese is cooked to your liking.

YUM! these are amazing. seriously!

tomorrow night, we are trying a pizza version.

i’m seriously excited.

how is it i am this old and i didn’t know about this SIMPLE idea!

(makes 12 muffins/cups)

 

 

vanilla pudding

Posted: 05/31/2011 in recipes

oh how i love sharing my favorite things with you!

my new favorite thing is vanilla pudding…

3/4 cup of sugar

3 tbsp cornstarch

3 cups of half n half

4 beaten egg yolks

1 tbsp of butter

1.5 tsp of vanilla

in a medium heavy saucepan combine sugar, cornstarch. stir in half and half. cook and stir mixture over medium heat until thickened and bubbly. cook and stir for 2 minutes more. remove pan from heat. gradually stir 1 cup of milk mixture into egg yolks. add egg mixture to milk mixture in pan. bring milk mixture to a gentle boil; reduce heat. cook and stir for 2 minutes more.

remove pan from heat. stir in butter and vanilla. pour pudding into individual custard dishes or bowls. cover. refrigerate.

the recipe says 4 servings but i think it’s more like 6.

**i accidently used 3 measuring cups full of half n half thinking the cup was 1 cup but it was 3/4 cup. it tastes like store bought gross-for-you pudding with only 2.25 cups of half n half 🙂 YUMMY!

**this would be so good a top graham cracker crust with a fruit topping! we LOVE the chocolate pudding over graham cracker crust with whipped cream and chocolate pretties on top!

**see my fav chocolate pudding

 

 

 

 

 

brownies, brownies, oh my!

Posted: 12/23/2009 in recipes

i’m posting this here for my future reference.

i never, ever want to lose this recipe.

i’m telling you what.

these are the bestest, ever!

seriously.

what brownie gets better each day.

what brownie gets more fudgey each day.

just look at it.

YUM!

you just can’t go wrong with this.

click on the picture for recipe or see below.

Ingredients

  • 1 cup unsalted butter
  • 2 1/4 cups sugar
  • 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 1 tablespoon espresso powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups chocolate chips
  • 1 cup chopped nuts, optional

Directions

Preheat the oven to 350°F. Lightly grease a 10″ x 15″ jelly roll pan or a 9″ x 13″ pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment.
1) In a microwave-safe bowl, or in a saucepan set over low heat, melt the butter.
2) Add the sugar, stirring to combine. Remove from heat.
3) Stir in the cocoa, espresso powder, salt, baking powder, and vanilla.
4) Whisk in the eggs, stirring until smooth.
5) Add the flour, chips, and optional nuts, again stirring until smooth.
6) Spoon the batter into the prepared pan.
7) Bake the brownies for 28 to 34 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and barely set in the center.
8) Remove the brownies from the oven, and cool for at least 1 hour before cutting.
9) Use a 1 1/2″ round cutter to cut as many circles as possible (about 46) out of the brownies in a 10″ x 15″ pan. You’ll get about 38 from a 9″ x 13″ pan. Wrap well; enjoy the leftover scraps.
10) Just before serving, garnish the brownies with whipped cream, shaved chocolate, and a dusting of espresso powder.

i should mention too, that i do not use nuts or espresso powder.

i also am in love with lining the 9×13 with unbleached parchment paper… then i’m only dirtying a pan. the 9×13 just needs a quick wash.

chocolate pudding

Posted: 07/10/2009 in recipes

this recipe was requested so here it is. 🙂 it is from the better homes and garden cookbook.

this is easy and delicious! if you like the skin on top (like my mom!) then let it cool in it’s individual cups before putting a lid or wrap on the top. i personally do not like the skin so i put the lid on immediately!

3/4 cup of sugar

3 tbsp cornstarch (make sure it’s all natural and not genetically modified)

1/3 cocoa (i use hershey’s special dark cocoa)

2 2/3 cups of half n half (organic, preferred)

4 beaten eggs yolks

1 tbsp butter

1 1/2 tsp vanilla extract

in a medium heavy saucepan combine sugar, cornstarch, cocoa. stir in half and half. cook and stir mixture over medium heat until thickened and bubbly. cook and stir for 2 minutes more. remove pan from heat. gradually stir 1 cup of milk mixture into egg yolks. add egg mixture to milk mixture in pan. bring milk mixture to a gentle boil; reduce heat. cook and stir for 2 minutes more.

remove pan from heat. stir in butter and vanilla. pour pudding into individual custard dishes or bowls. cover. refrigerate.

the recipe says 4 servings but i think it’s more like 6.

crockpot lasagna

Posted: 06/03/2009 in pictures, recipes

** updated

so you may think this is a bit premature since i haven’t actually ate it… but it smells so stinkin good – i am confident my opinion will not change. 

here she is… cooking on high for 3-4 hours (depending on how tender you like your pasta)

100_2448 here’s the recipe: crock pot lasagna by southernplate.com (thanks to my sis, who emailed me this recipe and who is probably gagging thinking about all this sauce… oh to be 8+ months preggers! :))

can i make anything without changing the recipe? nope! you’ve figured that out by now, i’m sure! 

i used a jar and a quarter of my favorite spaghetti sauce, prego traditional 

i used, ooooooh maybe 10 noodles uncooked. i broke them up to fit and such, so i didn’t really count but i didn’t even use half of a box… 

i used almost a whole package of whole milk mozzarella cheese

one lb of hamburger browned

this took me 2o min to throw together… that is including browning the hamburger. 

it’s very basic. just how we like it!

 

** update:

i dunno, maybe i crockpot is “super-crockpot!” but i cooked it on high for an hour and a half and turned it on “keep warm” for the next two hours… i also added another 1/4th of the jar of sauce on top then another 1/4 if a package (1 lb) oh cheese… the cheese inside disappears, so i wouldn’t add tons inside like i did… i’d put it on top or something… it was good though!!!

strawberry rhubarb crisp

Posted: 05/12/2009 in recipes

i wasn’t sure how this was going to turn out. the recipes i found online were drastically different. i had limited ingredients and i wanted to eat this when i was finished… i was doubting myself if it would even be eatable! you know since i’m posting it that it turned out beautifully! 🙂 

grease a 9×13 pan (i like real butter) 

mix together

1 lb chopped/sliced strawberries

3 lb chopped rhubarb

3/4 cup white sugar (organic)

1/3 cup flour (unbleached of course)

dump above in 9×13

in another bowl mix/pastry cuter up

3/4 cup brown sugar 

1 cup flour

1 stick of butter

once it’s course dump evenly over strawberry rhubarb and bake on 375 for 35-45 min. 

i didn’t even have to let it sit before i started shoveling in it’s goodness. it wasn’t runny at all so if you’d like more strawberries i think this recipe can handle the added liquid…