For my freezer meal this month I made Chicken Cordon Bleu Bake. I tried a new Homemade Condensed Cream of Chicken recipe but other than that I followed the recipe linked to above. I made eight meals; seven to trade and one we ate tonight. It was tasty.
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Homemade Condensed Cream of Chicken Soup
from Tammy's Recipes
Print Recipe
1 1/2 cups chicken broth
1/2 tsp poultry seasoning
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt (or less; taste to test)
1/4 tsp parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
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Showing posts with label Homemade. Show all posts
Showing posts with label Homemade. Show all posts
December 17, 2009
October 16, 2009
A Little Post Ketchup. . .I mean Catch Up
Nope, no ketchup made. Just several other things. I made more applesauce, then I made dinners from my menu plan. I made the Chicken Tortellini Bake for dinner and I made the Enchiladas and Chicken Cordon Bleu Bake to eat tomorrow and Saturday or Sunday.
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Chicken Tortellini Bake
adapted from Mmm...Cafe
Print Recipe
16 oz pkg of cheese tortellini, thawed
2 cups chicken, boiled or sauteed and cut into bite size pieces
8 oz chicken broth
1 (4 oz) can green chilies
3/4 cup sour cream
3/4 cup shredded monterey jack cheese
3/4 cup shredded mozzarella cheese
Bring a large pot of water to boil and cook tortellini for 2-3 minutes . Drain and set aside. Mix the monterey jack and mozzarella cheese together. In a separate bowl, whisk to combine chicken broth, sour cream, and green chilies. Spray a 8x8 pan with cooking spray. Pour cooked tortellini in bottom of pan. Sprinkle half the cheese over tortellini. Scatter chicken over the top. Pour sauce mixture over the chicken/tortellini/cheese and sprinkle remaining cheese over the top. Bake covered with tin foil at 375 for 15 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.
++I assembled everything then placed in the refrigerator for a couple hours. I added about 10 minutes to each bake time (covered and uncovered).
++This was delicious. I served it with steamed broccoli. I think the broccoli could be baked in the casserole and that would be delicious as well.
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Enchiladas
adapted from What's Cooking in the Orange Kitchen
Print Recipe
1-2 tbsp vegetable oil
1 lb lean ground meat (beef, turkey, or chicken)
1 medium onion chopped
1 clove of garlic, pressed
1/2 cup sour cream
1 cup shredded cheese
enchilada sauce
8-10 8 inch tortillas (corn or flour)
1/2-1 cup shredded cheese
Preheat over to 350 degrees. In a large skillet heat the vegetable oil and then cook the onion and bell pepper for about 4 minutes. Add the garlic and cook for an additional 30 seconds. Next, add the meat to the pan and brown. If the meat is too greasy then drain and return to the pan. Finally, stir in the sour cream and cheese. Then pour into a pie plate. Dip each tortilla into the sauce and coat on both sides. Spoon 1/4 cup of the meat mixture onto each tortilla and then roll the tortilla around the filling. Place in an ungreased baking dish. Repeat until you've used all of the filling. Pour the remaining sauce over the enchiladas and then top with the cheese. Bake uncovered for 20 minutes or until the cheese and sauce is bubbly.
++I assembled this and it is in the refrigerator waiting to be eaten tomorrow or the next day.
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Chicken Cordon Bleu Bake
adapted from The Sisters' Cafe
Print Recipe
homemade croutons (recipe below)
1 can (10 3/4 oz) cream of chicken soup or Homemade Cream of Chicken Condensed Soup (recipe below)
1 cup milk
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1 inch strips
1 cup swiss cheese, shredded
2 cups cheddar cheese, shredded
2 cups cooked chicken
Combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese, and 1 cup of cheddar cheese, soup mixture and croutons. Sprinkle with remaining cheddar cheese. At this point you can freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer.
++I assembled this and it is in the refrigerator waiting to be eaten tomorrow or the next day.
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Croutons
from Sparky
Print Recipe
1/2 loaf sliced bread
1/4 - 1/3 cup olive oil
garlic powder
onion powder
seasoned salt
Cut bread into cubes. Heat oil on medium heat. Add bread crumbs. Stir to coat bread cubes with oil. Add seasonings (any desired seasonings could be used). Stir occasionally until croutons are toasted. Use right away or set aside to allow them to become stale and crunchy.
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Cream of Chicken Condensed Soup
from Everyday Food Storage
Print Recipe
1 cup Magic Mix
3/4 cup chicken broth (either from a can, bouillon, or liquid from canned chicken)
1 tsp dry parsley
dash of onion salt
Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.
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For dessert Moo made Fantastic Fudge. Mmmmm, chocolate.
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Chicken Tortellini Bake
adapted from Mmm...Cafe
Print Recipe
16 oz pkg of cheese tortellini, thawed
2 cups chicken, boiled or sauteed and cut into bite size pieces
8 oz chicken broth
1 (4 oz) can green chilies
3/4 cup sour cream
3/4 cup shredded monterey jack cheese
3/4 cup shredded mozzarella cheese
Bring a large pot of water to boil and cook tortellini for 2-3 minutes . Drain and set aside. Mix the monterey jack and mozzarella cheese together. In a separate bowl, whisk to combine chicken broth, sour cream, and green chilies. Spray a 8x8 pan with cooking spray. Pour cooked tortellini in bottom of pan. Sprinkle half the cheese over tortellini. Scatter chicken over the top. Pour sauce mixture over the chicken/tortellini/cheese and sprinkle remaining cheese over the top. Bake covered with tin foil at 375 for 15 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.
++I assembled everything then placed in the refrigerator for a couple hours. I added about 10 minutes to each bake time (covered and uncovered).
++This was delicious. I served it with steamed broccoli. I think the broccoli could be baked in the casserole and that would be delicious as well.
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Enchiladas
adapted from What's Cooking in the Orange Kitchen
Print Recipe
1-2 tbsp vegetable oil
1 lb lean ground meat (beef, turkey, or chicken)
1 medium onion chopped
1 clove of garlic, pressed
1/2 cup sour cream
1 cup shredded cheese
enchilada sauce
8-10 8 inch tortillas (corn or flour)
1/2-1 cup shredded cheese
Preheat over to 350 degrees. In a large skillet heat the vegetable oil and then cook the onion and bell pepper for about 4 minutes. Add the garlic and cook for an additional 30 seconds. Next, add the meat to the pan and brown. If the meat is too greasy then drain and return to the pan. Finally, stir in the sour cream and cheese. Then pour into a pie plate. Dip each tortilla into the sauce and coat on both sides. Spoon 1/4 cup of the meat mixture onto each tortilla and then roll the tortilla around the filling. Place in an ungreased baking dish. Repeat until you've used all of the filling. Pour the remaining sauce over the enchiladas and then top with the cheese. Bake uncovered for 20 minutes or until the cheese and sauce is bubbly.
++I assembled this and it is in the refrigerator waiting to be eaten tomorrow or the next day.
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Chicken Cordon Bleu Bake
adapted from The Sisters' Cafe
Print Recipe
homemade croutons (recipe below)
1 can (10 3/4 oz) cream of chicken soup or Homemade Cream of Chicken Condensed Soup (recipe below)
1 cup milk
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1 inch strips
1 cup swiss cheese, shredded
2 cups cheddar cheese, shredded
2 cups cooked chicken
Combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese, and 1 cup of cheddar cheese, soup mixture and croutons. Sprinkle with remaining cheddar cheese. At this point you can freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer.
++I assembled this and it is in the refrigerator waiting to be eaten tomorrow or the next day.
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Croutons
from Sparky
Print Recipe
1/2 loaf sliced bread
1/4 - 1/3 cup olive oil
garlic powder
onion powder
seasoned salt
Cut bread into cubes. Heat oil on medium heat. Add bread crumbs. Stir to coat bread cubes with oil. Add seasonings (any desired seasonings could be used). Stir occasionally until croutons are toasted. Use right away or set aside to allow them to become stale and crunchy.
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Cream of Chicken Condensed Soup
from Everyday Food Storage
Print Recipe
1 cup Magic Mix
3/4 cup chicken broth (either from a can, bouillon, or liquid from canned chicken)
1 tsp dry parsley
dash of onion salt
Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.
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For dessert Moo made Fantastic Fudge. Mmmmm, chocolate.
October 11, 2009
I. Made. Butter.
It is SO easy. No joke! All it takes is whipping cream and a stand mixer (I use a Bosch like this*. Salt, garlic salt and garlic, or honey can be added depending on the type of butter you want to make. We added salt as that is the type of butter we normally purchase.
*I really like my Bosch Universal Mixer; although, I have a little mixer envy going on because Cooking W. has the NEW Universal Plus. You can read more about both of them here.
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Homemade Butter
from Sparky
Print Recipe
Pour the whipping cream in the stand mixer. Turn it on and let it run until the cream starts to yellow. Once the cream starts to yellow add salt, honey, or garlic and garlic salt to taste depending on the flavor of butter you would like. Continue to mix until the butter separates from the buttermilk. Make sure to place a towel over the mixer (or use the lid if the mixer has a lid) because once it turns to butter the buttermilk will splash up. Once you have removed the butter from the buttermilk rinse the butter with water till the water runs clear. The best way to do this is by squishing it with a wooden spoon until all the liquid comes out of it. Replace the cold water 2-3 times as you clean it. Squeeze the excess water out of the butter and shape it with your hands. The buttermilk left on the butter will turn rancid and your butter will then also go bad if you don't "clean" the butter.
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I feel a tad bit lame for how excited I am over making butter but seriously it was cool enough to me that I don't care what any of you think.
I also made Grape Jelly, Grape Juice, and Flaky Buttermilk Biscuits. I will post those recipes in a bit.
*I really like my Bosch Universal Mixer; although, I have a little mixer envy going on because Cooking W. has the NEW Universal Plus. You can read more about both of them here.
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Homemade Butter
from Sparky
Print Recipe
Pour the whipping cream in the stand mixer. Turn it on and let it run until the cream starts to yellow. Once the cream starts to yellow add salt, honey, or garlic and garlic salt to taste depending on the flavor of butter you would like. Continue to mix until the butter separates from the buttermilk. Make sure to place a towel over the mixer (or use the lid if the mixer has a lid) because once it turns to butter the buttermilk will splash up. Once you have removed the butter from the buttermilk rinse the butter with water till the water runs clear. The best way to do this is by squishing it with a wooden spoon until all the liquid comes out of it. Replace the cold water 2-3 times as you clean it. Squeeze the excess water out of the butter and shape it with your hands. The buttermilk left on the butter will turn rancid and your butter will then also go bad if you don't "clean" the butter.
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I feel a tad bit lame for how excited I am over making butter but seriously it was cool enough to me that I don't care what any of you think.
I also made Grape Jelly, Grape Juice, and Flaky Buttermilk Biscuits. I will post those recipes in a bit.
October 4, 2009
Crisscross Applesauce
I made applesauce today. PE's coworker was so kind to share a box full of apples from his apple tree. I made one batch of Crock Pot Applesauce, three batches of unsweetened applesauce, and one batch of cinnamon sugar applesauce (mainly because the kids let all the water boil out and some of the apples were a bit brown).For lunch Moo made Corn Dog Muffins and then for dinner we had another freezer swap meal. We ate the Hash Brown Quiche and it is basic enough I can share my best guess at the recipe.
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Corn Dog Muffins
from Sparky
Print Recipe
1 cup yellow corn meal
1 cup all-purpose flour
1/4 cup sugar
1 Tbsp baking powder
1 tsp salt
1 cup milk
1/3 cup vegetable oil
1 egg, lightly beaten
5 hot dogs
Preheat oven to 400. Place muffin papers in muffin pan(s) makes 15 or so. Combine corn meal, flour, sugar, baking powder, and salt in medium bowl. Combine milk, oil, and egg in small bowl; mix well. Ad milk mixture to flour mixture, stir just until blended. Add hot dogs and stir until combined. Scoop mixture into muffin papers; filling 2/3 full. Bake for 15 minutes or until toothpick comes out clean.
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Crock Pot Applesauce
from A Year of Slow Cooking
Print Recipe
12 large apples, skinned ,cored, and cut in quarters
juice from 3 lemons or 3 Tbsp lemon juice
1 1/2 tsp cinnamon
3 tsp vanilla
3 Tbsp brown sugar
3/4 cup water
Skin, core, and cut your apples into quarters. Plop the pieces into your slow cooker. Add the juice from the lemon (or lemon juice), and the water. Pour in the vanilla, and add the cinnamon and brown sugar. Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork.
++I put mine in the blender and made it very smooth. It is tasty; however, I prefer plain unsweetened applesauce.
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Unsweetened Applesauce
from Sparky
Print Recipe
2 cups water
6 lb apples quartered, unpeeled, uncored
1 1/2 Tbsp lemon juice
Pour the water in a large heavy pot that has a lid. Add the apples. Add the lemon juice. Cook covered apples on a high until the apples are soft. Remove lid and let some water cook away. Using a food mill, or a colander, press the cooked apples through to separate the puree from the skins and seeds. (I used an old school cone sieve to make the applesauce. If you would like to see what one looks like click here.)
++The peels and cores supply pectin to give the cold sauce a good consistency.
++As I said, I made one batch of cinnamon sugar applesauce. After putting the apples through the sieve I put it in a sauce pan, added about 1 Tbsp sugar and 1/4 tsp cinnamon, and heated it for about five minutes.
++I froze two batches of applesauce for later.
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Hash Brown Quiche
from Freezer Meal Swap
Print Recipe
3 cups shredded hash brown potatoes
1/4 cup butter, melted
1 cup diced cooked ham
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
1/2 tsp seasoned salt
Preheat oven to 425. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle or brush with melted butter. Bake in preheated oven for 20 minutes, or until beginning to brown. Remove from oven and layer ham and cheese into the crust. Whisk together eggs, milk, and seasoned salt. Pour egg mixture over ham and cheese. Reduce oven temperature to 350. Bake for 30 to 40 minutes, or until filling is puffed and golden brown.
To freeze: Once hash browns are pressed into pie plate and brushed with butter, place in a plastic bag and freeze with ham and cheese measured into separate freezer bags. Defrost overnight then bake as directed above.
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There you have it. . . a day of applesauce and some yummy meals AND I was able to work on the recipe cards for awhile. Boy we sure know how to live it up in our house.
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Corn Dog Muffins
from Sparky
Print Recipe
1 cup yellow corn meal
1 cup all-purpose flour
1/4 cup sugar
1 Tbsp baking powder
1 tsp salt
1 cup milk
1/3 cup vegetable oil
1 egg, lightly beaten
5 hot dogs
Preheat oven to 400. Place muffin papers in muffin pan(s) makes 15 or so. Combine corn meal, flour, sugar, baking powder, and salt in medium bowl. Combine milk, oil, and egg in small bowl; mix well. Ad milk mixture to flour mixture, stir just until blended. Add hot dogs and stir until combined. Scoop mixture into muffin papers; filling 2/3 full. Bake for 15 minutes or until toothpick comes out clean.
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Crock Pot Applesauce
from A Year of Slow Cooking
Print Recipe
12 large apples, skinned ,cored, and cut in quarters
juice from 3 lemons or 3 Tbsp lemon juice
1 1/2 tsp cinnamon
3 tsp vanilla
3 Tbsp brown sugar
3/4 cup water
Skin, core, and cut your apples into quarters. Plop the pieces into your slow cooker. Add the juice from the lemon (or lemon juice), and the water. Pour in the vanilla, and add the cinnamon and brown sugar. Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork.
++I put mine in the blender and made it very smooth. It is tasty; however, I prefer plain unsweetened applesauce.
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Unsweetened Applesauce
from Sparky
Print Recipe
2 cups water
6 lb apples quartered, unpeeled, uncored
1 1/2 Tbsp lemon juice
Pour the water in a large heavy pot that has a lid. Add the apples. Add the lemon juice. Cook covered apples on a high until the apples are soft. Remove lid and let some water cook away. Using a food mill, or a colander, press the cooked apples through to separate the puree from the skins and seeds. (I used an old school cone sieve to make the applesauce. If you would like to see what one looks like click here.)
++The peels and cores supply pectin to give the cold sauce a good consistency.
++As I said, I made one batch of cinnamon sugar applesauce. After putting the apples through the sieve I put it in a sauce pan, added about 1 Tbsp sugar and 1/4 tsp cinnamon, and heated it for about five minutes.
++I froze two batches of applesauce for later.
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Hash Brown Quiche
from Freezer Meal Swap
Print Recipe
3 cups shredded hash brown potatoes
1/4 cup butter, melted
1 cup diced cooked ham
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
1/2 tsp seasoned salt
Preheat oven to 425. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle or brush with melted butter. Bake in preheated oven for 20 minutes, or until beginning to brown. Remove from oven and layer ham and cheese into the crust. Whisk together eggs, milk, and seasoned salt. Pour egg mixture over ham and cheese. Reduce oven temperature to 350. Bake for 30 to 40 minutes, or until filling is puffed and golden brown.
To freeze: Once hash browns are pressed into pie plate and brushed with butter, place in a plastic bag and freeze with ham and cheese measured into separate freezer bags. Defrost overnight then bake as directed above.
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There you have it. . . a day of applesauce and some yummy meals AND I was able to work on the recipe cards for awhile. Boy we sure know how to live it up in our house.
September 20, 2009
Detailed Instructions and Tips & Tricks
Below are detailed instructions for making cake flour and making beans in the slow cooker (from previous posts). I have also listed some links for substitutions, tips & tricks, and some frugal cleaning agents.
Cake Flour
From Joy the Baker
Click here to visit her blog.
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Dried Beans
Beans in the Slow Cooker
from Stephanie at A year of Slow Cooking
Click here to get the directions.
Additional Tip for Dried Beans
Being Frugal is Fabulous has a good write up about using beans in place of meat as a source of protein in order to save money. Click here to go read more and to see how to make your own refried beans.
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Tips & Tricks
Tanya, from Sunday Baker, along with her readers has compiled a great list of tips & tricks. Click here to see all the great tips.
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Substitutions
Barry Farm Foods has a great list of substitutions. Click here to go to their website.
Kate from Our Best Bites has also provided a list of substitutions. Click here to go see her list.
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Using Vinegar as a Cleaner
I keep a spray bottle of vinegar water in my kitchen at all times. I use a 8:1 (water:vinegar) ratio. This works great for cleaning windows. Used with a microfiber cloth, you can't go wrong. Additionally, if you use the tip of wiping one side of the window horizontally and the other side vertically, you can more easily tell which side has the streaks, if any. We also use it on the wood floor, we sweep, use a microfiber mop to wipe the floor with water, then spray the floor with the vinegar water and dry with a microfiber cloth--it has a nice shine after we do this. I use it for many other things. Below are several sites you can visit to get ideas.
I have a post of
Vinegar . . . Quick Tips.
The New Homemaker has an extensive list of cleaning uses for vinegar. I have used many of them and plan on using more. Click here to go read the tips.
Another site, Vinegar Tips (go figure) has 1001 Tips for Using Distilled White Vinegar. Click here to go peruse the site and read all the many uses for vinegar.
Yet another site, The Vinegar Institute, has tips all. Click here to go see what they have to offer.
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Using Baking Soda in Cleaning
I use baking soda for many things. I use it to clean my glass top stove by sprinkling some on the cooked on stain then rubbing with with a a cloth. I use it to scrub the marks out of the porcelain sink. I used it to scrub the build up off of Moo's flat iron. I clean my diamond jewelry with baking soda, water, and a soft toothbrush. I use it in more ways as well.
Baking Soda Book provides many more ideas. Click here to view the book.
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Have a fabulous Sunday!
Cake Flour
From Joy the Baker
Click here to visit her blog.
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Dried Beans
Beans in the Slow Cooker
from Stephanie at A year of Slow Cooking
Click here to get the directions.
Additional Tip for Dried Beans
Being Frugal is Fabulous has a good write up about using beans in place of meat as a source of protein in order to save money. Click here to go read more and to see how to make your own refried beans.
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Tips & Tricks
Tanya, from Sunday Baker, along with her readers has compiled a great list of tips & tricks. Click here to see all the great tips.
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Substitutions
Barry Farm Foods has a great list of substitutions. Click here to go to their website.
Kate from Our Best Bites has also provided a list of substitutions. Click here to go see her list.
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Using Vinegar as a Cleaner
I keep a spray bottle of vinegar water in my kitchen at all times. I use a 8:1 (water:vinegar) ratio. This works great for cleaning windows. Used with a microfiber cloth, you can't go wrong. Additionally, if you use the tip of wiping one side of the window horizontally and the other side vertically, you can more easily tell which side has the streaks, if any. We also use it on the wood floor, we sweep, use a microfiber mop to wipe the floor with water, then spray the floor with the vinegar water and dry with a microfiber cloth--it has a nice shine after we do this. I use it for many other things. Below are several sites you can visit to get ideas.
I have a post of
Vinegar . . . Quick Tips.
The New Homemaker has an extensive list of cleaning uses for vinegar. I have used many of them and plan on using more. Click here to go read the tips.
Another site, Vinegar Tips (go figure) has 1001 Tips for Using Distilled White Vinegar. Click here to go peruse the site and read all the many uses for vinegar.
Yet another site, The Vinegar Institute, has tips all. Click here to go see what they have to offer.
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Using Baking Soda in Cleaning
I use baking soda for many things. I use it to clean my glass top stove by sprinkling some on the cooked on stain then rubbing with with a a cloth. I use it to scrub the marks out of the porcelain sink. I used it to scrub the build up off of Moo's flat iron. I clean my diamond jewelry with baking soda, water, and a soft toothbrush. I use it in more ways as well.
Baking Soda Book provides many more ideas. Click here to view the book.
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Have a fabulous Sunday!
Freezer Meal Group - September
Yesterday I made Brown Bag Burritos (recipe below) for the freezer meal group I am a part of. Crafty W., aka sister dear, asked me if I wanted to join her and a group of ladies from her town for a freezer meal group where each month (August through May) we make, in our case, six of one freezable meal each month and then on the designated day we meet and exchange meals and bring home six different freezer meals (one of which is our own). Last month I made BBQ Chicken Pasta which I must admit I haven't dared try. (Back story - I made a freezer meal I found online and I had never tried it before and what sounded good upon reading did not turn out looking so good upon making. Needless to say I probably made some families afraid to receive future meals from me.) In return for my questionable meal I received Chili Mac, Chicken Biscuit Casserole, Chicken Enchiladas, Chicken Soup, and Chicken Tetrazzini. As posted previously I have made the Chili Mac and Chicken Biscuit Casserole the past two "date" nights at KLB's house. I have the Chicken Enchiladas in the refrigerator defrosting so we can eat them in a day or two.
This month I received Taco Soup, Hashbrown Quiche, Chicken Stir Fry, Creole Franks, and Hamburger Soup. They all sound pretty good and it looks like where last month was a chicken month, this month is a little more diverse. Either way I really don't mind and I am excited to try everything. Now on to the recipes.
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Brown Bag Burritos
from Leftovers on Purpose
Print Recipe
2 pounds ground beef
1 (30 oz) large can refried beans
1 (30 oz) large can enchilada sauce or homemade enchilada sauce (recipe below)
2 (15 oz) cans black beans or homemade black beans from the freezer*
3 cups package shredded cheese
1/3 cup dried minced onions
1 Tbsp garlic powder
1 tsp salt
1 Tbsp dried oregano
20 burrito-sized flour tortillas
Brown the ground beef and drain. Add all other ingredients (except tortillas), bring to a boil, reduce heat and simmer for 20 minutes. Preheat oven to 375 degrees. Spray baking pan(s) with cooking spray. Fill the tortillas with about 1/3 cup of the meat and bean mixture. Roll tortillas, folding in the sides, into burrito. Place in baking pan. Spray the tops of the rolled burritos with cooking spray. Place in oven for 15-20 minutes to crisp and beginning to brown. Serve as desired.
++ To freeze: After cooling, place on a baking sheet and place in freezer until firm. Once fir place in freezer bag and freeze. To reheat, place burritos in a Crock-Pot on high for three hours. If frozen together, separate burritos after an hour or so. OR Heat in microwave for 2 - 3 minutes, turning over half way through.
*Use the directions for Garbanzo Bean/Chickpeas in the Crock-Pot.
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Enchilada Sauce
from Fern Creek
Print Recipe
2 Tbsp oil
2 Tbsp flour
2 Tbsp chili powder
1 tsp cumin
1 (14 oz) can chicken broth
1 (8 oz) can tomato sauce
1 tsp salt
1/4 tsp garlic powder
Heat oil in a skillet; stir in flour and chili powder; cook for one minute. Add remaining ingredients, bring to a boil and simmer for 10 minutes.
++I made extra of this and have it in the freezer for future use. I will definitely not be purchasing red enchilada sauce any more.
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All total I made 49 burritos and had enough burrito mix leftover to freeze two quart bags. One night when we want "fresh" burritos I will put a bag in the refrigerator to defrost the night before and heat it in a pot when I get home from work. Mmmm, tasty.
This month I received Taco Soup, Hashbrown Quiche, Chicken Stir Fry, Creole Franks, and Hamburger Soup. They all sound pretty good and it looks like where last month was a chicken month, this month is a little more diverse. Either way I really don't mind and I am excited to try everything. Now on to the recipes.
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Brown Bag Burritos
from Leftovers on Purpose
Print Recipe
2 pounds ground beef
1 (30 oz) large can refried beans
1 (30 oz) large can enchilada sauce or homemade enchilada sauce (recipe below)
2 (15 oz) cans black beans or homemade black beans from the freezer*
3 cups package shredded cheese
1/3 cup dried minced onions
1 Tbsp garlic powder
1 tsp salt
1 Tbsp dried oregano
20 burrito-sized flour tortillas
Brown the ground beef and drain. Add all other ingredients (except tortillas), bring to a boil, reduce heat and simmer for 20 minutes. Preheat oven to 375 degrees. Spray baking pan(s) with cooking spray. Fill the tortillas with about 1/3 cup of the meat and bean mixture. Roll tortillas, folding in the sides, into burrito. Place in baking pan. Spray the tops of the rolled burritos with cooking spray. Place in oven for 15-20 minutes to crisp and beginning to brown. Serve as desired.
++ To freeze: After cooling, place on a baking sheet and place in freezer until firm. Once fir place in freezer bag and freeze. To reheat, place burritos in a Crock-Pot on high for three hours. If frozen together, separate burritos after an hour or so. OR Heat in microwave for 2 - 3 minutes, turning over half way through.
*Use the directions for Garbanzo Bean/Chickpeas in the Crock-Pot.
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Enchilada Sauce
from Fern Creek
Print Recipe
2 Tbsp oil
2 Tbsp flour
2 Tbsp chili powder
1 tsp cumin
1 (14 oz) can chicken broth
1 (8 oz) can tomato sauce
1 tsp salt
1/4 tsp garlic powder
Heat oil in a skillet; stir in flour and chili powder; cook for one minute. Add remaining ingredients, bring to a boil and simmer for 10 minutes.
++I made extra of this and have it in the freezer for future use. I will definitely not be purchasing red enchilada sauce any more.
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All total I made 49 burritos and had enough burrito mix leftover to freeze two quart bags. One night when we want "fresh" burritos I will put a bag in the refrigerator to defrost the night before and heat it in a pot when I get home from work. Mmmm, tasty.
August 29, 2009
Preparation Makes Light Work Later
Below are the recipes I made today.
Magic Mix
from Everyday Food Storage
Print Recipe
2 1/3 cups powdered milk
1 cup all purpose flour (Yes, use All Purpose)
1 cup (2 sticks) butter, at room temperature
Combine dry milk, flour and margarine/butter into the large bowl of a mixer (Bosch or Kitchen Aid highly recommended). Mix on low so powder doesn't spray everywhere (unless of course you have a Bosch or the attachment for the Kitchen Aid that prevents powder spray). Turn on high and mix until it looks like corn meal. Store tightly covered in refrigerator.
Visit Everyday Food Storage for other ways to use the Magic Mix. Enter "magic mix" in the search box at the top of the page. Some examples are condensed cream soups, pudding, and various sauces. I will be using it to make the Yellow Squash Puree Macaroni and Cheese mentioned yesterday.
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Okay so Moo wanted to make something sweet and I wanted to use the Magic Mix so I found this recipe and she made it.
Magic Mix Chocolate Pudding
from Everyday Food Storage
Print Recipe
1/2 cup sugar
1 cup Magic Mix
2-3 Tbsp cocoa
2 cups water
1 tsp vanilla
Combine Magic Mix, sugar, and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.
Tasty! I am guessing it will taste even better tomorrow when it is completely chilled.
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Yellow Squash and/or Zucchini Puree
1 lb yellow squash and/or zucchini
1 lemon wedge
Bring water to boil in a pan with a steamer basket. Wash the squash. (DO NOT peel your zucchini or squash when cooking or baking with it. That is where all the nutrients come from.) Slice squash into one-inch rounds. Once water is boiling place squash in steamer basket and squeeze the lemon wedge over the squash--this will help enliven the flavor. Cover and steam for five minutes or until tender. Uncover and let squash cool for a bit. In batches, puree in blender or food processor. Squash tends to release quite a bit of liquid so there shouldn't be a need for additional water. Pour the squash into freezer storage containers or ice cube trays (great idea if you are making homemade baby food). Let cool completely before freezing or refrigerating.
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When Bob was younger I made a lot of his baby food by steaming vegetables. If anyone has thought about doing that and has any questions, I would be happy to share my experience. Besides you have not seen such an awesome shade of green as you get from homemade peas.
TIP - When steaming vegetables, let the remaining water cool and then use it to water your houseplants. The nutrients from the vegetables is great for the plants.
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I had a thought that I would make my own mayonnaise and truth be told I executed that thought. Executed but did not do so successfully. I will post a recipe once I have successfully made mayonnaise.
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Potato Gnocchi (Potato Dumplings)
from Simply Recipe
Print Recipe
2 lbs potatoes (the older the better)
3 Tbsp Kosher salt
1 egg
1 1/2 to 1 3/4 cups flour
Place the potatoes into a large pot and fill the pot with water to just above the potatoes. Place on high heat and add salt. Leave to boil for 20 minutes or until fork tender. Drain. One at a time hold the potatoes and peal them with a knife or vegetable peeler. Work quickly. Using a potato ricer or a food mill 'mash' the hot potatoes. Add the egg and stir quickly--this will cook the egg. Add one or two handfuls of flour and stir until it all sticks together in a ball of dough. Remove from bowl and knead on a floured surface or Silpat. Knead for a couple minutes adding the remaining flour until the dough does not stick to hands and is pliable. Cut the dough into four or five sections and roll out each into a 1.5 inch roll. Slice the roll into 1 inch rectangular pieces. Add an indent to each rectangle by pressing your finger into the center of each rectangle--this helps hold sauce. Repeat with all sections and place gnocchi on on a floured platter or dish to prevent sticking. At this point the gnocchi can be placed in freezer until hard then placed in baggies for use at a later time. To cook - bring a pot of water to boil. Add a few gnocchi at a time. When they rise to the surface, wait half a minute to one minute then remove gnocchi with slotted spoon. Drizzle with olive oil to prevent them from sticking to one another. Serve with your favorite sauce.
I am going to use the gnocchi later this week for Gnocchi with Summer Vegetables.
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I believe that is everything I made today. If I left anything off I will write about it tomorrow. Good night.
Magic Mix
from Everyday Food Storage
Print Recipe
2 1/3 cups powdered milk
1 cup all purpose flour (Yes, use All Purpose)
1 cup (2 sticks) butter, at room temperature
Combine dry milk, flour and margarine/butter into the large bowl of a mixer (Bosch or Kitchen Aid highly recommended). Mix on low so powder doesn't spray everywhere (unless of course you have a Bosch or the attachment for the Kitchen Aid that prevents powder spray). Turn on high and mix until it looks like corn meal. Store tightly covered in refrigerator.
Visit Everyday Food Storage for other ways to use the Magic Mix. Enter "magic mix" in the search box at the top of the page. Some examples are condensed cream soups, pudding, and various sauces. I will be using it to make the Yellow Squash Puree Macaroni and Cheese mentioned yesterday.
~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~
Okay so Moo wanted to make something sweet and I wanted to use the Magic Mix so I found this recipe and she made it.
Magic Mix Chocolate Pudding
from Everyday Food Storage
Print Recipe
1/2 cup sugar
1 cup Magic Mix
2-3 Tbsp cocoa
2 cups water
1 tsp vanilla
Combine Magic Mix, sugar, and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.
Tasty! I am guessing it will taste even better tomorrow when it is completely chilled.
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Yellow Squash and/or Zucchini Puree
1 lb yellow squash and/or zucchini
1 lemon wedge
Bring water to boil in a pan with a steamer basket. Wash the squash. (DO NOT peel your zucchini or squash when cooking or baking with it. That is where all the nutrients come from.) Slice squash into one-inch rounds. Once water is boiling place squash in steamer basket and squeeze the lemon wedge over the squash--this will help enliven the flavor. Cover and steam for five minutes or until tender. Uncover and let squash cool for a bit. In batches, puree in blender or food processor. Squash tends to release quite a bit of liquid so there shouldn't be a need for additional water. Pour the squash into freezer storage containers or ice cube trays (great idea if you are making homemade baby food). Let cool completely before freezing or refrigerating.
~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~
When Bob was younger I made a lot of his baby food by steaming vegetables. If anyone has thought about doing that and has any questions, I would be happy to share my experience. Besides you have not seen such an awesome shade of green as you get from homemade peas.
TIP - When steaming vegetables, let the remaining water cool and then use it to water your houseplants. The nutrients from the vegetables is great for the plants.
~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~
I had a thought that I would make my own mayonnaise and truth be told I executed that thought. Executed but did not do so successfully. I will post a recipe once I have successfully made mayonnaise.
~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~
Potato Gnocchi (Potato Dumplings)
from Simply Recipe
Print Recipe
2 lbs potatoes (the older the better)
3 Tbsp Kosher salt
1 egg
1 1/2 to 1 3/4 cups flour
Place the potatoes into a large pot and fill the pot with water to just above the potatoes. Place on high heat and add salt. Leave to boil for 20 minutes or until fork tender. Drain. One at a time hold the potatoes and peal them with a knife or vegetable peeler. Work quickly. Using a potato ricer or a food mill 'mash' the hot potatoes. Add the egg and stir quickly--this will cook the egg. Add one or two handfuls of flour and stir until it all sticks together in a ball of dough. Remove from bowl and knead on a floured surface or Silpat. Knead for a couple minutes adding the remaining flour until the dough does not stick to hands and is pliable. Cut the dough into four or five sections and roll out each into a 1.5 inch roll. Slice the roll into 1 inch rectangular pieces. Add an indent to each rectangle by pressing your finger into the center of each rectangle--this helps hold sauce. Repeat with all sections and place gnocchi on on a floured platter or dish to prevent sticking. At this point the gnocchi can be placed in freezer until hard then placed in baggies for use at a later time. To cook - bring a pot of water to boil. Add a few gnocchi at a time. When they rise to the surface, wait half a minute to one minute then remove gnocchi with slotted spoon. Drizzle with olive oil to prevent them from sticking to one another. Serve with your favorite sauce.
I am going to use the gnocchi later this week for Gnocchi with Summer Vegetables.
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I believe that is everything I made today. If I left anything off I will write about it tomorrow. Good night.
August 24, 2009
Healthy Homemade Hummus
I love the idea of hummus. It is mostly considered a snack. Snacks in general are wonderful especially when the snack is healthy. So here I have a completely homemade, healthy snack and I don't LOVE it. I am hoping that tomorrow after the flavors get to sit and merry together overnight I will love it more. I mean what is not to love? Garbanzo beans/chickpeas - yum. Roasted garlic - delicious. Tahini - smells fabulous. Mix it all together and there SHOULD be love. Currently we are only at a mid to high level of like. But again, I am holding out high hopes for tomorrow and future adventures with hummus. Truth be told I would make this exact recipe again so that is why I am sharing it.
**UPDATE: We have LOVE! The marriage succeeded and everything is wonderful now. While my opinion is the only one that needed to proclaim goodness for the love to abound, I also received compliments from many of my wonderful coworkers.**
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Garbanzo Beans/Chickpeas in Slow Cooker
from Sparky
Print Recipe
Rinse beans and pick out any broken or odd looking beans.
Place 4 to 5 cups of beans in Crock-Pot.
Cover the beans with cold water and place in refrigerator over night.
Drain beans and return to Crock-Pot and cover with water to two inches below rim of crock.
Cook on high for one hour then turn to low for five to six hours.
When beans are done place the crock in the refrigerator over night.
Scoop 2 cups of beans into freezer bags or containers.
Use as you would canned beans.
++You can skip placing the beans in the refrigerator after cooking them if you don't mind working with the hot beans or if you are going to cook with them.
++This process works for any type of beans. The only change is the cooking time. I test the beans to make sure they are to my liking.
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Roasted Garlic
from Sparky
Print Recipe
Preheat oven to 375 degrees.
Cut off the top of the garlic heads--enough to expose all the cloves. (Large heads are best.)
Drizzle some olive oil in the bottom of a baking dish.
Place the garlic heads in the baking dish. (I roasted two large heads of garlic in a 1 quart baking dish.)
Drizzle the garlic heads with olive oil. (This helps so the cloves don't dry out.)
Sprinkle with kosher salt and fresh ground pepper.
Cover with aluminum foil.
Place in oven for 40-45 minutes--until the cloves are a lovely golden brown.
Remove from oven and cool.
Squeeze the cloves out of the skins by pinching form the bottom.
The fresh roasted garlic can be spread on crusty bread, blended into hummus, stored in the refrigerator in olive oil, or search the internet for other options. For the best directions with step-by-step pictures visit The Pioneer Woman.
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Tahini
from Sparky
Print Recipe
Heat a heavy sauce pan on medium heat.
Pour 1 cup of sesame seeds into pan.
Stir constantly until the seeds are lightly toasted--not browned.
Let sesame seeds cool.
Pour sesame seeds into blender
Add 1/4 cup olive, peanut, or canola oil.
Blend until smooth, adding more oil if necessary.
Homemade tahini is not as smooth as store purchased; however, the cost difference is SO worth the difference (at least to me).
Want the math? Here it is. Store purchased tahini - $6 to $10 for 16 oz. I paid $2 for 1 lb. of sesame seeds. I used not quite half of the bag of sesame seeds. I don't remember how much I paid for the oil but I do know it was nowhere near $5 to $9 for the 1/3 cup I used. SCORE!
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Hummus (I know, finally.)
from Sparky
Print Recipe
5 cups garbanzo beans/chickpeas
1/3 cup tahini
3-6 cloves roasted garlic
3-6 Tbsp water
1/2 tsp cumin
juice of 1/2 lemon
1 Tbsp olive oil
salt to taste
Combine garbanzo beans/chickpeas, tahini, garlic, water, lemon juice, cumin, and salt in blender. Blend until smooth. Add olive oil and more salt and/or cumin for desired taste and pulse a few times to combine. Serve with crackers or pita chips.
I still want to perfect this recipe to the point where I LOVE it. I will be sure to update you of any discoveries. Again, for great step-by-step with photos visit The Pioneer Woman.
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Rice Pilaf aka Rice-a-Roni from Scratch
Print Recipe
3/4 cup angel hair pasta, broken into 1/2 inch pieces
1 cup rice
2 Tbsp butter or olive oil
3 cups hot water
3 tsp chicken bouillon
garlic powder
onion powder
white pepper
season all
Brown pasta in butter/olive oil. Add rice and stir to coat with butter/olive oil and brown pasta a bit more. Slowly add water, bouillon, and seasonings. Cover and simmer until water is absorbed (about 20 minutes). Serve with grated cheese if you want to be a little naughty.
The entire family loves this. It is also Bob approved "delicious in ketchup."
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As always, if you have any questions let me know.
**UPDATE: We have LOVE! The marriage succeeded and everything is wonderful now. While my opinion is the only one that needed to proclaim goodness for the love to abound, I also received compliments from many of my wonderful coworkers.**
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Garbanzo Beans/Chickpeas in Slow Cooker
from Sparky
Print Recipe
Rinse beans and pick out any broken or odd looking beans.
Place 4 to 5 cups of beans in Crock-Pot.
Cover the beans with cold water and place in refrigerator over night.
Drain beans and return to Crock-Pot and cover with water to two inches below rim of crock.
Cook on high for one hour then turn to low for five to six hours.
When beans are done place the crock in the refrigerator over night.
Scoop 2 cups of beans into freezer bags or containers.
Use as you would canned beans.
++You can skip placing the beans in the refrigerator after cooking them if you don't mind working with the hot beans or if you are going to cook with them.
++This process works for any type of beans. The only change is the cooking time. I test the beans to make sure they are to my liking.
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Roasted Garlic
from Sparky
Print Recipe
Preheat oven to 375 degrees.
Cut off the top of the garlic heads--enough to expose all the cloves. (Large heads are best.)
Drizzle some olive oil in the bottom of a baking dish.
Place the garlic heads in the baking dish. (I roasted two large heads of garlic in a 1 quart baking dish.)
Drizzle the garlic heads with olive oil. (This helps so the cloves don't dry out.)
Sprinkle with kosher salt and fresh ground pepper.
Cover with aluminum foil.
Place in oven for 40-45 minutes--until the cloves are a lovely golden brown.
Remove from oven and cool.
Squeeze the cloves out of the skins by pinching form the bottom.
The fresh roasted garlic can be spread on crusty bread, blended into hummus, stored in the refrigerator in olive oil, or search the internet for other options. For the best directions with step-by-step pictures visit The Pioneer Woman.
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Tahini
from Sparky
Print Recipe
Heat a heavy sauce pan on medium heat.
Pour 1 cup of sesame seeds into pan.
Stir constantly until the seeds are lightly toasted--not browned.
Let sesame seeds cool.
Pour sesame seeds into blender
Add 1/4 cup olive, peanut, or canola oil.
Blend until smooth, adding more oil if necessary.
Homemade tahini is not as smooth as store purchased; however, the cost difference is SO worth the difference (at least to me).
Want the math? Here it is. Store purchased tahini - $6 to $10 for 16 oz. I paid $2 for 1 lb. of sesame seeds. I used not quite half of the bag of sesame seeds. I don't remember how much I paid for the oil but I do know it was nowhere near $5 to $9 for the 1/3 cup I used. SCORE!
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Hummus (I know, finally.)
from Sparky
Print Recipe
5 cups garbanzo beans/chickpeas
1/3 cup tahini
3-6 cloves roasted garlic
3-6 Tbsp water
1/2 tsp cumin
juice of 1/2 lemon
1 Tbsp olive oil
salt to taste
Combine garbanzo beans/chickpeas, tahini, garlic, water, lemon juice, cumin, and salt in blender. Blend until smooth. Add olive oil and more salt and/or cumin for desired taste and pulse a few times to combine. Serve with crackers or pita chips.
I still want to perfect this recipe to the point where I LOVE it. I will be sure to update you of any discoveries. Again, for great step-by-step with photos visit The Pioneer Woman.
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Rice Pilaf aka Rice-a-Roni from Scratch
Print Recipe
3/4 cup angel hair pasta, broken into 1/2 inch pieces
1 cup rice
2 Tbsp butter or olive oil
3 cups hot water
3 tsp chicken bouillon
garlic powder
onion powder
white pepper
season all
Brown pasta in butter/olive oil. Add rice and stir to coat with butter/olive oil and brown pasta a bit more. Slowly add water, bouillon, and seasonings. Cover and simmer until water is absorbed (about 20 minutes). Serve with grated cheese if you want to be a little naughty.
The entire family loves this. It is also Bob approved "delicious in ketchup."
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As always, if you have any questions let me know.
August 13, 2009
Red Broccoli
Did you know ketchup makes everything taste better? Well in Bob's life it does anyway. Chicken, fish, burritos, broccoli, etc. (Bob dislikes vegetables. He claims that if broccoli/green beans was red or blue he would eat it/them. Ketchup helps a little but he knows the red is just a cover up.) So long as he eats the food I don't care if he eats ketchup with it. Needless to say we go through a lot of ketchup. Everyone in the family enjoys the homemade ketchup and I am happy to make it. I usually make a triple batch and store the extra in a jar in the fridge.
Copycat Heinz Ketchup
from Top Secret Recipes
Print Recipe
1 (6 oz) can tomato paste
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 Tbsp sugar
1 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder
Combine all ingredients in medium saucepan over medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often. Remove pan from heat and cool. Chill and store in covered container. Makes 1 1/2 cups.
You can play around with the seasonings and even the sugar until you get a combination you enjoy.
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If you are a part of the no HFCS craze (if you don't know what HFCS is, you are not part of the craze) OR if you are out of corn syrup OR for a frugal option, you can make your own corn syrup using this recipe.
Light Corn Syrup Substitute
from Cooks.com
Print Recipe
2 cups white sugar
3/4 cup water
1/4 tsp cream of tartar
dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.
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Have a wonderful day!
Copycat Heinz Ketchup
from Top Secret Recipes
Print Recipe
1 (6 oz) can tomato paste
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 Tbsp sugar
1 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder
Combine all ingredients in medium saucepan over medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often. Remove pan from heat and cool. Chill and store in covered container. Makes 1 1/2 cups.
You can play around with the seasonings and even the sugar until you get a combination you enjoy.
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If you are a part of the no HFCS craze (if you don't know what HFCS is, you are not part of the craze) OR if you are out of corn syrup OR for a frugal option, you can make your own corn syrup using this recipe.
Light Corn Syrup Substitute
from Cooks.com
Print Recipe
2 cups white sugar
3/4 cup water
1/4 tsp cream of tartar
dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.
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Have a wonderful day!
What is your comfort food?
My comfort food is pancakes. More specifically Bisquick pancakes when I have a bad headache. Nothing else will suffice. I have tried to eat a regular dinner when I have one of those horrible headaches but all that did was create more nausea. Krusteez will not suffice it is icky. Hungry Jack is mediocre but acceptable in a pinch.
Along with the mix pancakes I also tried many different homemade pancakes and homemade mixes yet they all fell short. . .so very short. Then one day I found the recipe below and birds sang, rainbows filled the sky, and my heart was full of joy. Never will I purchase Bisquick again. Sorry Bisquick. We had a long, happy, devoted life together but you have been replaced by another.
Another recipe that will be included below is the homemade syrup that now accompanies these pancakes. Again, I tried many homemade recipes but this time it was PE who never liked any of them. One had cinnamon which he found icky, another was too sweet, and yet another was too similar to what he grew up with--disliking every very runny syrup covered pancake during his growing years. So when the recipe below crossed my path I first noticed that it could be stored in the cupboard--AWESOME. (I don't like the extra step of heating the syrup from the fridge.) So I had my fingers crossed that he would like THIS syrup because it would make my life easier. After two run ins with the new syrup it was declared a winner. (The second tasting was mandatory as his opinion wasn't worth much the first time since he had worked a 14+ hour day.)
Side Note - I enjoy more than anything when PE enjoys what I have cooked/baked. If the kids don't like it, I pay it no mind and
Copycat Bisquick Mix
from Cents to Get Debt Free
Print Recipe
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 Tbsp shortening
Mix all of your dry ingredients together until fully incorporated. Add the shortening and using a fork cut in until crumbly. Equivalent to 1 cup of Bisquick.
For bulk purposes (so you don't have to do the math):
8 cups flour
1/4 cup baking powder
1 Tbsp plus 1 tsp salt
1/2 cup shortening
Store in airtight container. (I store mine in the cupboard; however, it can be stored in the refrigerator as well.)
Truth be told, it comes together so quickly I rarely make it in bulk--I just make a cup or two as needed.
Pancakes
2 cups "Bisquick"
1 cup milk
2 eggs
Waffles
2 cups "Bisquick"
1 1/3 cups milk
1 egg
2 Tbsp vegetable/canola oil
For more recipes normally found on the box (and others) click here.
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Homemade Pancake Syrup
from Tasty Kitchen
Print Recipe
1 1/2 cups packed brown sugar
1/2 cup white sugar
3/4 cup light corn syrup
1 1/2 cups water
1 tsp vanilla extract
1 tsp maple flavoring
In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Boil for 5 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool slightly before serving. Serve over pancakes, waffles or French toast. This recipe makes about 3 cups and can be stored in a bottle in the cupboard just like store-bought syrup.
Along with the mix pancakes I also tried many different homemade pancakes and homemade mixes yet they all fell short. . .so very short. Then one day I found the recipe below and birds sang, rainbows filled the sky, and my heart was full of joy. Never will I purchase Bisquick again. Sorry Bisquick. We had a long, happy, devoted life together but you have been replaced by another.
Another recipe that will be included below is the homemade syrup that now accompanies these pancakes. Again, I tried many homemade recipes but this time it was PE who never liked any of them. One had cinnamon which he found icky, another was too sweet, and yet another was too similar to what he grew up with--disliking every very runny syrup covered pancake during his growing years. So when the recipe below crossed my path I first noticed that it could be stored in the cupboard--AWESOME. (I don't like the extra step of heating the syrup from the fridge.) So I had my fingers crossed that he would like THIS syrup because it would make my life easier. After two run ins with the new syrup it was declared a winner. (The second tasting was mandatory as his opinion wasn't worth much the first time since he had worked a 14+ hour day.)
Side Note - I enjoy more than anything when PE enjoys what I have cooked/baked. If the kids don't like it, I pay it no mind and
Copycat Bisquick Mix
from Cents to Get Debt Free
Print Recipe
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 Tbsp shortening
Mix all of your dry ingredients together until fully incorporated. Add the shortening and using a fork cut in until crumbly. Equivalent to 1 cup of Bisquick.
For bulk purposes (so you don't have to do the math):
8 cups flour
1/4 cup baking powder
1 Tbsp plus 1 tsp salt
1/2 cup shortening
Store in airtight container. (I store mine in the cupboard; however, it can be stored in the refrigerator as well.)
Truth be told, it comes together so quickly I rarely make it in bulk--I just make a cup or two as needed.
Pancakes
2 cups "Bisquick"
1 cup milk
2 eggs
Waffles
2 cups "Bisquick"
1 1/3 cups milk
1 egg
2 Tbsp vegetable/canola oil
For more recipes normally found on the box (and others) click here.
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Homemade Pancake Syrup
from Tasty Kitchen
Print Recipe
1 1/2 cups packed brown sugar
1/2 cup white sugar
3/4 cup light corn syrup
1 1/2 cups water
1 tsp vanilla extract
1 tsp maple flavoring
In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Boil for 5 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool slightly before serving. Serve over pancakes, waffles or French toast. This recipe makes about 3 cups and can be stored in a bottle in the cupboard just like store-bought syrup.
August 8, 2009
Who Knew
Did you know you can make cornmeal from popcorn kernels? Well if you have a mill or if you know someone with a mill you can make cornmeal from popcorn kernels. How cool is that? I find it cool because I like to make mini corn dogs in mini muffin tins, taco casserole, and cornbread all of which use cornmeal. I happen to be so lucky as to have a sister that has a NutriMill grain mill and she loves me so she will so kindly grind me cornmeal from the popcorn kernels I gave her. I am so very excited to get the cornmeal. (Yes, I am that deprived of excitement in my life as to be excited by the prospect of fresh ground cornmeal.)
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Did you know you can make s'mores without a campfire? (Yes, I know many of you just uttered a collective "Duh!!") But I am sure there are some out there who thought to themselves, "Really, oo oo tell me more!" You can make s'mores in your kitchen OR with your outdoor grill.
Option 1 - Simply turn an electric burner on high or a gas burner to mid-flame, place marshmallow on a wood skewer or some other pokey utensil that has a handle not made of metal (you don't want to burn your hand by accidentally forgetting that metal gets hot when you put it over a hot burner or a flame). Heat marshmallow over burner until desired gooeyness/brownness. Proceed with s'more making as usual.
Option 2 - Place chocolate on graham cracker or simply grab a package of ever so tasty Keebler Fudge Stripes Cookies. (Okay the frugal tip here would be to grab the least expensive chocolate striped graham cookies you can find but the Keebler ones are just so very tasty-as previously stated above.) Place in microwave and cook for 20-30 seconds.
Option 3 - Turn on toaster oven or oven broiler. Place chocolate on graham cracker. Top with a marshmallow. Place in toaster oven or in oven and cook until desired gooeyness/brownness. (Fudge Stripes cookies would be ever so tasty AND every so messy in this instance so I don't recommend them for the toaster oven/oven.)
Option 4 - Place marshmallow on a wood skewer or some other pokey utensil that has a handle not made of metal AND is long enough to ensure you don't get burned by flames or radiating heat from the grill. Heat marshmallow over grill flame until desired gooeyness/brownness. Proceed with s'more making as usual.
DELICIOUS!
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Did you know you can make copycat versions of Heinz Ketchup, Bisquick, Bull's Eye Barbecue Sauce, and many other items? You can also make your own corn syrup, sweetened condensed milk, peanut butter, vanilla extract, and ricotta cheese? You can also make many other food and non-food items at home. Again, many of you probably just said, "Duh!!" and many of you said, "Really?!"
All of these items are quite easy to make and if you have food storage (which I do NOT) many of the items I mentioned (and many more recipes out there) can help you rotate through it. (From what I have read it seems as though that is something people with food storage like to do.) I may one day join the ranks of the food storage keepers but for now, I am content knowing that my sister expects me and my family to join her at her house if there ever is a disaster. (Yeah, yeah, I know I have to be able to get there, blah, blah, blah. She only lives 20 minutes away and if we had to walk or go some other way than on the roads it would be a shorter distance even if it wasn't a shorter time.)
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Over time I plan to share my favorite copycat and homemade alternative to store purchased recipes. If you want to request a specific recipe to be posted sooner than later, please do so.
~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~
Did you know you can make s'mores without a campfire? (Yes, I know many of you just uttered a collective "Duh!!") But I am sure there are some out there who thought to themselves, "Really, oo oo tell me more!" You can make s'mores in your kitchen OR with your outdoor grill.
Option 1 - Simply turn an electric burner on high or a gas burner to mid-flame, place marshmallow on a wood skewer or some other pokey utensil that has a handle not made of metal (you don't want to burn your hand by accidentally forgetting that metal gets hot when you put it over a hot burner or a flame). Heat marshmallow over burner until desired gooeyness/brownness. Proceed with s'more making as usual.
Option 2 - Place chocolate on graham cracker or simply grab a package of ever so tasty Keebler Fudge Stripes Cookies. (Okay the frugal tip here would be to grab the least expensive chocolate striped graham cookies you can find but the Keebler ones are just so very tasty-as previously stated above.) Place in microwave and cook for 20-30 seconds.
Option 3 - Turn on toaster oven or oven broiler. Place chocolate on graham cracker. Top with a marshmallow. Place in toaster oven or in oven and cook until desired gooeyness/brownness. (Fudge Stripes cookies would be ever so tasty AND every so messy in this instance so I don't recommend them for the toaster oven/oven.)
Option 4 - Place marshmallow on a wood skewer or some other pokey utensil that has a handle not made of metal AND is long enough to ensure you don't get burned by flames or radiating heat from the grill. Heat marshmallow over grill flame until desired gooeyness/brownness. Proceed with s'more making as usual.
DELICIOUS!
~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~
Did you know you can make copycat versions of Heinz Ketchup, Bisquick, Bull's Eye Barbecue Sauce, and many other items? You can also make your own corn syrup, sweetened condensed milk, peanut butter, vanilla extract, and ricotta cheese? You can also make many other food and non-food items at home. Again, many of you probably just said, "Duh!!" and many of you said, "Really?!"
All of these items are quite easy to make and if you have food storage (which I do NOT) many of the items I mentioned (and many more recipes out there) can help you rotate through it. (From what I have read it seems as though that is something people with food storage like to do.) I may one day join the ranks of the food storage keepers but for now, I am content knowing that my sister expects me and my family to join her at her house if there ever is a disaster. (Yeah, yeah, I know I have to be able to get there, blah, blah, blah. She only lives 20 minutes away and if we had to walk or go some other way than on the roads it would be a shorter distance even if it wasn't a shorter time.)
~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~
Over time I plan to share my favorite copycat and homemade alternative to store purchased recipes. If you want to request a specific recipe to be posted sooner than later, please do so.
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