I made this and took to church today. The little bite I had tasted good....Found this recipe on christyskitchencreations.blogspot.com
1 cup butter, softened
2 - 3/4 cups sugar, divided
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (16 ounces) sour cream
2 tablespoons ground cinnamon
1. In a large mixing bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream, beating just enough after each addition to keep butter smooth.
2. Spoon a third of the batter into a greased 10-inch tube pan. Combine the cinnamon and remaining sugar; sprinkle a third over batter. Repeat layers twice. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Source: The Taste of Home Baking Book
Sunday, October 4, 2009
Saturday, October 3, 2009
Mini Meatball Soup
It is cold in WI and I felt the need to make soup.I adapted Rachel Ray's soup recipe...leaving out what I don't like.
2 tablespoons extra-virgin olive oil,
2 carrots, peeled and chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef,
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano
1/2 cup plain bread crumbs
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta
In a deep pot over medium heat add oil, chopped carrots and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
*****I made half into meatballs and baked them in the oven for later use.
Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. Adjust your seasonings.
2 tablespoons extra-virgin olive oil,
2 carrots, peeled and chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef,
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano
1/2 cup plain bread crumbs
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta
In a deep pot over medium heat add oil, chopped carrots and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
*****I made half into meatballs and baked them in the oven for later use.
Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. Adjust your seasonings.
Monday, September 28, 2009
Beef Stew
It is chilly here today. Fall has arrived so I am making a big pot of beef stew. It smells delicious.
2 lb. round steak, cut into cubes
3 T. oil
3 T. flour
2 c. cut carrots
2 c. potatoes, cut into cubes
1 pkg. onion soup mix
4 cups water
2. T beef bouillon
Salt and pepper to taste
Cut round steak into cubes. Sprinkle with flour. Brown meat in oil. Add carrot,potatoes, onion soup, water, and bouillon. Bring to a boil. Simmer for 2 hours or until tender.
2 lb. round steak, cut into cubes
3 T. oil
3 T. flour
2 c. cut carrots
2 c. potatoes, cut into cubes
1 pkg. onion soup mix
4 cups water
2. T beef bouillon
Salt and pepper to taste
Cut round steak into cubes. Sprinkle with flour. Brown meat in oil. Add carrot,potatoes, onion soup, water, and bouillon. Bring to a boil. Simmer for 2 hours or until tender.
Fig’s Cheese Muffins
This recipe was found on thePioneerwoman.com website. I made beef stew to welcome in fall and these will be a perfect side dish. Enjoy.
1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)
Whisk together dry ingredients, then stir in cheese.
In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
Bake in greased muffin tins at 375 degrees for 20-25 minutes.
Makes 12.
1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)
Whisk together dry ingredients, then stir in cheese.
In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
Bake in greased muffin tins at 375 degrees for 20-25 minutes.
Makes 12.
Sunday, September 27, 2009
CILANTRO-LIME RICE
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice..
** I find it easiest to make rice by cooking the rice with all of the ingredients with the lid off until the liquid is almost gone. Put a lid on and wait for 20 minutes.......
*********This was great with teh Chipotle Barbacoa recipe!
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice..
** I find it easiest to make rice by cooking the rice with all of the ingredients with the lid off until the liquid is almost gone. Put a lid on and wait for 20 minutes.......
*********This was great with teh Chipotle Barbacoa recipe!
Saturday, September 26, 2009
Chipotle's Barbacoa
I cooked this overnight in the crockpot for about 8-10 hours on low. I just added the ingredients and let it cook until it fell apart. It was easy to shred. It has a great taste. I will attempt to make the cilantro-lime recipe and make my own burritos. Enjoy!
Barbacoa
1/3 cup apple cider vinegar
3 tablespoons lime juice
3 chipotle peppers, canned (I used about 4 chipotle peppers in adobe sauce)
4 garlic cloves
4 teaspoons cumin
2 teaspoons dried Mexican oregano
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon clove
4 lbs chuck roast
3/4 cup chicken broth
3 bay leaves
Barbacoa
1/3 cup apple cider vinegar
3 tablespoons lime juice
3 chipotle peppers, canned (I used about 4 chipotle peppers in adobe sauce)
4 garlic cloves
4 teaspoons cumin
2 teaspoons dried Mexican oregano
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon clove
4 lbs chuck roast
3/4 cup chicken broth
3 bay leaves
Saturday, September 19, 2009
Peanut Butter and Milk Chocolate Chip Brownie Bars
Who doesn't love chocolate and peanut butter? I found this recipe on christyskitchencreations.blogspot.com and thought they looked scrumptious. I made them last night to take to a picnic today. I resisted and haven't tasted them yet.
6 tablespoons butter or margarine, melted
1 1/4 cups sugar
2 teaspoons vanilla extract, divided
3 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (14 ounces) sweetened condensed milk
1/2 cup Reese's Peanut Butter
1 cup Hershey's Milk Chocolate Chips, divided
1 cup Reese's Peanut Butter Chips, divided
3/4 teaspoon shortening (do not use butter, margarine, spread or oil)
1. Heat oven to 350 degrees. Grease 13x9x2-inch pan.
2. Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt; add to egg mixture, stirring until well blended. Spread evenly in prepared pan. Bake 20 minutes.
3. Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla. Pour evenly over baked layer. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.
4. Stir together remaining milk chocolate chips, remaining peanut butter chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. (I didn't wait that long!) Store loosely covered at room temperature.
6 tablespoons butter or margarine, melted
1 1/4 cups sugar
2 teaspoons vanilla extract, divided
3 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (14 ounces) sweetened condensed milk
1/2 cup Reese's Peanut Butter
1 cup Hershey's Milk Chocolate Chips, divided
1 cup Reese's Peanut Butter Chips, divided
3/4 teaspoon shortening (do not use butter, margarine, spread or oil)
1. Heat oven to 350 degrees. Grease 13x9x2-inch pan.
2. Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt; add to egg mixture, stirring until well blended. Spread evenly in prepared pan. Bake 20 minutes.
3. Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla. Pour evenly over baked layer. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.
4. Stir together remaining milk chocolate chips, remaining peanut butter chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. (I didn't wait that long!) Store loosely covered at room temperature.
Subscribe to:
Posts (Atom)
