Wednesday, June 12, 2013

Outrageous Orange Pancakes



Outrageous Orange Pancakes

Ingredients:
1 egg
1 cup light cream or half and half
6 oz can of frozen orange juice, thawed
1 cup Bisquick
1/2 cup butter
1 cup sugar


Directions:
Beat egg, add 1 cup light cream, 1/4 cup o.j concentrate (make sure it's not frozen); mix together. Add 1 cup Bisquick and mix until there are no lumps in batter.
(You want somewhat thin batter so the pancakes will be crepe like)
Make pancakes.

Orange Sauce: (The best part!!!)
Mix 1/2 cup butter, 1 cup sugar, and 1/2 cup of o.j in sauce pan. Bring to a boil, stirring constantly. Turn off heat after it comes to a boil and let cool. Roll pancakes and place in bowl or a plate. Cover with sauce and top with cool whip /whipped cream and favorite fruit!



Sunday, December 30, 2012

Whole Wheat Pita Bread


1 tablespoon yeast
1 ¼ cup warm water
1 tsp sugar
1 teaspoon salt
1 1/2 cups flour whole wheat flour
2 -2 1/2 cups flour

Dissolve yeast in water with the sugar for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Turn dough onto a lightly floured surface and divide into eight pieces Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness. This helps the pitas puff.

Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden.

Cut in half for sandwiches or cut into wedges and serve with your favorite hummus.

Try out this or this.

Thursday, December 27, 2012

Chocolate Peanut Butter Cookies

My friend Rachel is the master cookie baker. True Story! Every cookie I've ever tried I end up begging her for the recipe. This is one of those recipes. Months ago I tried these, fell in love, baked my own batch, took a photo and then lost the recipe. What can I say? Classic Amy move. Yesterday I was going through old pictures and found this image. Uh...Hello! Must... post... numminess! Thanks Rach for hooking me up again.



Chocolate Peanut Butter Cookies

1 Chocolate Cake Mix
2 Eggs
1/3 Cup Oil
3/4 Cup Chunky Peanut Butter
Sugar (to roll in)

Mix all ingredients together except for the peanut butter until all the oil and powder is completely dissolved. Stir in chunky peanut butter. Roll into balls, roll in sugar and press with fork. Bake at 350 degrees for 10-12 minutes.

note: Original recipe calls for yellow cake mix, but I've never tried it.

Wednesday, December 26, 2012

Peanut Butter Cookies


1 Cup Butter
1 Cup Peanut Butter
1 Cup Packed Brown Sugar
1 Cup White Sugar
2 eggs
1 1/2 tsp Baking Soda
1/2 tsp. Salt
3 Cups Flour
1 tsp. Vanilla
Sugar (to roll in)
Rolos candies (opt.)

Cream butter, peanut butter, sugars and eggs; beat until fluffy. Combine dry ingredients. Add to butter mixtures; add vanilla. Roll into balls. Roll in sugar. Place on greased cookie sheet and flatten with fork. Bake at 350 degrees for 9 minutes. Do not brown cookies.

When using Rolos take a small scoop of dough and wrap around the Rolo candy. Roll in sugar. Place on greased cookie sheet and lightly press with the palm of your hand. Bake for 10 minutes.

Chicken Pot Pie


1 Box Pie Crust
1/2 Cup Butter
1/2 Large Onion, Diced
1/2 Cup Flour
1/2 tsp Salt
1/4 tsp Pepper
2 Cups Chicken Broth (14.5 oz can)
1/2 Cup Milk
2 1/2 Cups Cooked Chicken
2 Cups Chopped Vegetables

Heat Oven to 425 degrees.

In 2-quart saucepan melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and vegetables. Remove from heat. Spoon chicken mixture into a crust-lined pan. Top with second crust.

Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Pumpkin Cream Cheese Muffins

Filling:
1 (8 ounce) package Cream Cheese
1 Egg
1 tsp Vanilla
3 Tbsp Brown Sugar

Streusel Topping:
4 1/2 Tbsp Four
5 Tbsp White Sugar
3/4 tsp Cinnamon
3 Tbsp Butter
3 Tbsp chopped Pecans, toasted

Batter:
2 1/2 Cups Flour
2 Cups White Sugar
2 tsp Baking Powder
2 tsp Cinnamon
1/2 Salt
2 Eggs
1 1/3 Cups Canned Pumpkin
1/3 Cup Olive Oil
2 tsp Vanilla

Preheat oven to 375 Degrees. Grease and flour 18 muffin cups.
Filling: Beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth; set aside.
Streusel Topping: Mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
Muffin Batter:
In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla. Beat together until smooth. Fill cups with pumpkin mixture until 1/2 full. Carefully add one Tbsp of cream cheese mixture right in the middle of the batter. If using paper cups try to keep the cream cheese from touching the paper. Sprinkle on the struesel topping. Bake at 375 degrees for 20-25 minutes.

Pumpkin Delight

Crust:
1 Package minus 1 Cup Yellow Cake Mix
1/2 Cup Butter, melted
1 Egg

Filling:
3 Cups (1 lb. 14 oz. can) Pumpkin Pie Mix
2 Eggs
2/3 Cup Milk

Topping:
1 Cup reserved Cake Mix
1/4 Cup Sugar
1 tsp Cinnamon
1/4 Cup Butter (not melted)

Grease bottom only of 9 x 13 pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter, and egg. Press into pan. Prepare filling by combining all ingredients until smooth. Pour over crust. For topping, combine all ingredients, cutting in butter until crumbly. Sprinkle evenly over filling. Bake at 350 degrees for 45-50 minutes, until knife inserted near center comes out clean. Served topped with Cool Whip. Yum!

Cinnamon Rolls


Christmas morning isn't Christmas morning without the smell of baking Cinnamon Rolls coming from the oven while opening presents. It's easy to make and is a major crowd pleaser.

Start with your favorite dough recipe. I use this family gem here.

Using half the dough, roll out dough into a rectangle about 1/4 inch thick. Spread with softened butter about 1/2 cup. Hey I never said this was a low fat treat! Then spread with cinnamon sugar to your liking. Using the long end, roll the dough into itself making a long tube. Then cute into 1" thick wheels and place face down into a greased 9x13 glass dish. Allow to rise 30 minutes and bake or cover tightly and place in fridge over night. In the morning take out the dish and allow to warm to room temperature about 2 hours. I'm usually lazy and only wait about an hour. Bake 25-30 minutes at 400 degrees.

Once rolls are out of the oven top with your favorite frosting.

Basic Frosting:
1 cube soften butter
1 tsp Vanilla
1 lb Powdered Sugar
Milk

Mix butter on high until light, add vanilla, mix again then add sugar, while mixing on low add 1 tablespoon of Milk at a time then quickly back to high until it's at a thickness you like.

Belle's Roll Recipe


Here is another family recipe from my Mother-in-law which came from her Mother. I've made these rolls so many times I can't even count. This is a perfect fail-proof recipe with a great flavor. However no matter how many times I've tried they have never been as perfect as my Mother-in-laws. It must be her extra amount of love that goes into her mixture or maybe it's her special technique. Either way, I can only aspire to her level of light and airy rolls.

1/2 Cup Mashed Potatoes
1/2 Softened Butter
1/3 Cup Sugar
Mix together well and add:
1 Cup Canned Milk
1 Cup Warm Water
2 Eggs
Dissolve 1 package yeast in 1/2 cup lukewarm water with 1 teaspoon sugar.
Add to the above mixture, then add:
2 Cups Flour
1 tsp Baking Powder
2 tsp Salt
1/2 tsp Baking Soda
(Sift all these ingredients together)

Beat thoroughly. Gradually add enough flour to make a dough, about 4 to 5 cups. Knead for 2 minutes. Place in greased container and grease top of dough. Let rise once, shape and put in greased pans or pans with parchment paper.

Dough may be stored in refrigerator for 4-5 days before using if placed in a pan twice it's size, and covered tightly. Shape and place in pans about 2 hours before baking.


The Perfect Chocolate Chip Cookie

When I got married I was given a cookbook from my Mother-in-law with all her favorite recipes. One of the recipes were her Perfect Chocolate Chip Cookies. The ingredients are similar to your basic chocolate chip recipe. I have been making these cookies for years. They have always turned out great, but it wasn't until recently that I stopped being lazy and actually followed the steps accurately. Whoa what a difference it makes to the cookie! Seriously, Super good!

2 1/4 Cups Flour
1 tsp. Baking Soda
1 tsp. Salt
3/4 Cup White Sugar
3/4 Cup Brown Sugar
2 sticks Sweet Butter, at room temperature
1 tsp. Vanilla
2 Large Eggs
12 oz package of Semi-sweet Chocolate Chips

Preheat oven to 375 degrees. Mix Flour, baking soda and salt in a bowl and set aside. Mix the two sugars. Add butter in small gobbets, mixing first at low speed and then at high. Beat the mix until it is pale, light and fluffy.

Add vanilla at the mixers lowest speed, then beat at high speed for a few seconds. Add the eggs, again at the lowest speed, switching to high speed for the final second or so. The eggs should be well beaten in, and mix should look creamed, not curdled.

Add the flour mixture, one half cup at a time, mixing at lowest speed for about one minute, then at high speed for a few seconds.

Scrape down the bowl's sides with a rubber scrapper, add the chocolate chips and mix at low speed for 10 seconds. If need be, scrape the bowl's sides again and mix a few more seconds. Put a tablespoon of the mix on an ungreased cookie sheet. Bake until the cookies are pale golden brown. 9-10 minutes. Remove and cool.

Amy Tips: I usually add 1/4 cup extra flour and use milk chocolate chips instead of the semi-sweet. Also, Allow the cookies to cool on the rack 2-3 minutes before moving to a cooling rack.

Gingerbread Cookies

These cookies are one of our Christmas favorites. We bake them several times throughout the Holidays and share them. My 4 year old especially loves rolling the balls in the sugar and placing them on the tray. We make a great team.

3/4 Cup Butter
1/4 Molasses
1 Egg
2 tsp. Baking Soda
2 1/4 Cups Flour
1 Cup Brown Sugar
1 tsp Ginger
1 tsp. Cinnamon
1/2 tsp. Ground Cloves

Mix together. Roll into balls. Roll in Sugar. Bake at 375 degrees for 10 minutes. Cool on rack for about 2 minutes then transfer to a cooling rack. These simple cookies are super yummy and stay soft.

Pecan Pie Cookies




If you like Pecan Pie you are going to LOVE these cookies! Seriously these cookies are so good they might even be better than pie. What am I saying? They really are better than the real deal. Unless of course you are my husband. He doesn't believe nuts should be in anything so that makes more for the rest of us. Yippee! You are going to love how they just melt in your mouth.

For Cookies:
1 Cup firmly packed Brown Sugar
3/4 Cup Softened Butter
1 Egg
1 tsp. Vanilla
2 Cups All-Purpose Flour
1 tsp. Baking Powder

For Filling:
1 Cup Chopped Nuts
1/2 cup firmly packed Brown Sugar
1/4 Cup Heavy Whipping Cream
1 tsp. Vanilla

Preheat Oven to 350 degrees. Combine all cookie ingredients except flour and baking powder in a large bowl. Beat at medium speed until creamy. Reduce speed to low and add flour and baking powder. Mix well.

Shape dough into 1 1/4 inch balls. Place two inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly. Combine filling ingredients in a small bowl; fill each cookie with 1 rounded teaspoon filling. Bake 8-12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.

I can't remember where I found this recipe. I do remember that it was originally from Land O'Lakes.

Sunday, July 8, 2012

Favorite Sugar Cookies

Cookies:

1 cup butter

1 1/2 cups sugar

2 eggs

3 tablespoons sour cream

1/2 teaspoon almond or lemon extract

1/2 teaspoon baking soda

1/4 teaspoon salt

3 1/4 cups flour


Cream butter and sugar. Add eggs, sour cream, almond or leamon extract and vanilla and mix well. Add soda, salt and flour and mix on low just until combined. Roll dough into a ball, wrap in plastic wrap and refrigerate 3 to 4 hours. Roll out on floured surface and cut into shapes. Bake on ungreased cookie sheets at 375 degrees for 6 to 8 minutes. (these cookies don't brown.) cook on racks, then frost and decorate!


Favorite Frosting:

1/3 cup butter, softened but not melted

4 cups powdered sugar (about half of a 2 pound bag)

1/4 cup milk (or more)

1/2 teaspoon vanilla

1/2 teaspoon almond extract

pinch of salt


In mixing bowl, beat butter slowly with powdered sugar. Add milk and continue to beat. Add vanilla, almond extract and salt. If needed, add more milk to make frosting spreading consistency. Color with food coloring if desired.

Friday, April 27, 2012

Eggplant Pie

1- Package if Pillsbury Crescent Rolls
1 LB Hamburger lean
1 small can Tomato sauce
1- med size Eggplant peeled and Cubed
1-onion diced
1 clove garlic
1T. Butter, olive oil or Coconut oil
Italian Seasoning to taste
Salt and pepper to taste
1 cup of Mozzarella Cheese

Preheat oven at 350 degrees.
In a fry pan saute Cubed Eggplant until tender. Remove set aside.
In same pan saute onions and garlic in oil of choice, add Hamburger cook until all browned. Add Eggplant and can of tomato sauce, cook until bubbly and mixed well. Maybe 10 minutes.

In a glass pie dish pat the crescent roll into dish as you would a pie dough. Pour meat mixture into pie dish. Bake 20 minutes at 350 degrees and then remove and add Cheese, bake another 10 minutes.
Enjoy, and serve with a salad or coleslaw and side vegetable of choice.



Sunday, March 18, 2012

Baked Oatmeal

When my Mom makes this she measures the wet and dry ingredients the night before. It makes assembly super easy in the morning. This is a great meal for a large family or for potlucks.


3/4 Cup Oil (or 1/4 Cup Oil and 1 Cup Applesauce)
1 1/4 Cup Sugar
4 eggs
6 Cups Oatmeal
1 T Baking Powder
3/4 tsp. salt
2 Cups Milk
2 tsp Vanilla
1 T Cinnamon
1/2 Cup raisins, (opt)

Beat oil and sugar. Add eggs and beat until creamy. Add dry ingredients and milk. Stir in oats. Bake at 350 degrees for 20-30 minutes. Cut into 12 servings or spoon into a cereal bowl with a little milk. YUM!