Sunday, September 17, 2017

Lemon Blueberry Muffins

  • 2 1/2 cups all-purpose flour 
  • 1 3/4 teaspoons baking powder 
  • 1/4 teaspoon baking soda 
  • 1/2 teaspoon coarse salt 
  • 2/3 cup sugar
  • 2 large eggs 
  • 1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice (I did not really measure, just used the zest and juice from one large lemon).
  • 2/3 + cup almond milk
  • 1/2 cup oil
  •  blueberries

    Mix dry ingredients with lemon zest till lemon sent is noticeable. Add all remaining ingredients and mix till well incorporated. Sprinkle with coarse sugar, if desired. Bake at 350 for 15-20 minutes.

    Adapted from the following: 
    http://www.marthastewart.com/1117165/lemon-blueberry-muffins

Saucepan Brownies

1 c butter
6 T of cocoa
Melt together

Then stir in the following:
2 c sugar
1 c flour
2 t rounded BP
1/2 t salt
2 t vanilla
4 eggs

bake 350
8x10 in pan

High Altitude
3 T Flour
bake for 15-20 minutes.
Add ins: chocolate, mint, or peanut butter chips, walnuts, mint extract.

Tuesday, July 7, 2015

CHICKEN ORIENTAL SALAD



2-3 C. Chopped Chicken
1-20 oz. can pineapple tidbits (save Juice)
1-11 oz can Mandarin oranges
1 ½  C seedless grapes
¼ C sliced almonds
1 C finely chopped celery
2-3 finely chopped green onions
¼ C finely diced green pepper

Combine ingredients and refrigerate


DRESSING

½ C Miracle Whip
½ C Mayo
1 Tsp. Prepared Mustard
1 TBS. Pineapple juice (from reserved)

Blend above ingredients together

Add to chilled ingredients
Just prior to serving, stir in 1 C. Chow Mein noodles


Same recipe for a crowd for 30 people:

10 C. Chopped Chicken
2-20 oz. can pineapple tidbits (save Juice)
3-11 oz can Mandarin oranges
5  C seedless grapes
1 7 oz package sliced almonds
3 C finely chopped celery
1 bunch finely chopped green onions
1 large green pepper, finely diced

Combine ingredients and refrigerate


DRESSING

2 C Miracle Whip
2 C Mayo
1 TBS. Prepared Mustard
1/3 C. Pineapple juice (from reserved)

Blend above ingredients together


Add to chilled ingredients
Just prior to serving, stir in 1 C. Chow Mein noodles

Wednesday, September 24, 2014

Garden Lasagna

Well, my garden may not have produced much this summer, but thankfully we have a lot of good gardeners in my neighborhood who love to share! I think everyone has a lasagna recipe that they use, but this is just one I threw together and I really liked how it turned out.

1 onion, chopped
3 cloves garlic, minced
5-6 tomatoes diced
1 zucchini, grated
8 oz mushrooms, chopped
2 carrots, grated
1 lb ground beef (optional)
1 tbs oregano
2 tsp basil
Pinch of thyme
Pinch of rosemary
Salt, Pepper & Sugar to taste
12 Lasagna Noodles
2 cups spinach
16 oz ricotta or cottage cheese 
2 cups shredded mozzarella
1 egg

If using, cook ground beef in frying pan until done. Drain grease and set aside.
Place onion, carrots, and garlic in a large frying pan. Cover with water and bring to a boil. Let cook until water boils out and onions are transparent. Add tomatoes, zucchini, and spices. Let cook until tomatoes are broken down. Add a little water if necessary. Add mushrooms and beef. Cook until mushrooms have softened. Set aside until assembling lasagna.
Cook noodles according to package directions. Drain and let cool. 
In a medium bowl, combine egg, ricotta, and 1 1/2 cups mozzarella. 
To assemble lasagna, spread a layer of sauce (use 1/3 of the sauce) in the bottom of a 13x9 pan. Place a layer of lasagna noodles over the sauce. Spread half of ricotta mixture over the top of noodles. Spread a layer of spinach on top. Repeat process once more, beginning with sauce. Spread remaining sauce over ricotta and spinach and place remaining noodles on top. Sprinkle remaining mozzarella on top. 
Bake at 350 F for 35-45 minutes, until browned and sauce is bubbling. Serve and enjoy!

Monday, June 30, 2014

Pizza Dough & Sauce

This is my 'go to' recipe for thin crust pizza.... I had not made it for almost a year, but a friend invited me up Sat night -- her and her sister were making gluten free pizza, I asked if I could bring my own dough. As it turned out there were about six of us ... and it was amazing ;) Suzanne & I put peaches, tomatoes, fresh basil, prosciutto & parm on our pizza...)

Dough
1 C, 2 T Water
1 pkg (scant 1 T) Yeast
1/2 t salt (maybe a little more)
2 T Sugar
2 T Oil
3 C Flour

Start with warm water & yeast dissolving in bowl for about 5 minutes. Then mix till all ingredients are well incorporated.

If I am planning in advance, I'll actually make this the night before, and let it rise slowly in the bowl covered with plastic wrap in the refrigerator. Otherwise, allow a couple hours to rise on the counter. the dough should be soft, and thin...

Preheat oven with pizza stone inside to 400. Once preheated, take stone out of oven,  pull off whatever size you want for your pizza and roll out thin on lightly floured countertop. Place on (flour or cornmeal) on stone. Decorate pizza as desired & bake 7-12 min. (The dough starts to cook as soon as it is placed on the the stone.)

 Sauce:
1 can tomato paste
2 cans tomato sauce
Small drop of balsamic vinegar
1 T oregano
1 clove of garlic, crushed
1 dash of basil
bit of sugar
some onion salt

I know this is kind of generic, but it's all about finding the flavor balance... taste it, it is not popping with flavor, add a little salt, if it tastes to salty, add a dash of sugar..



Wednesday, May 28, 2014

Coconut Leek and Asparagus Quiche

Emily and I hosted a brunch about a month ago and this was the perfect way to round out the meal. I was so busy running around that I didn't really get a good picture, but this is by far the best quiche I have ever made. Yes, it is work. And yes, it is worth it. The coconut milk (sorry Dad!) really deepens the flavor and balances out the flavors of the leeks. This is definitely on the list to make again. Adapted from simplysogood.

Ingredients
1 single pastry pie crust (I use the one on the King Arthur Flour website)
1 can coconut milk + enough regular milk to make 2 cups (you could also just use 1 c whole milk +1 c cream)
7-8 egg yolks (we used 7 and it was fine)
1/2 tsp salt
pinch of nutmeg
pepper to taste
olive oil
1 1/2 TBS fresh parsley (can use dried, just reduce)
1/3 C freshly grated Parmesan (we used fontina)
1 leek, white and light green parts only (can use more)
5-6 asparagus spears, sliced, leaving the tops whole for decoration

Bake crust in quiche pan (pie dish) at 375 for 15 minutes, until a light golden brown. You may want to poke holes in it before baking so it doesn't bubble.

Wash leeks. Heat oil in a frying pan. Saute leeks until softened. Spread onto cooled crust. Sprinkle asparagus slices over the top as well 2 TBS of cheese.

In a medium bowl, combine coconut milk, eggs, salt, pepper, nutmeg and parsley. Pour into crust. Sprinkle remaining cheese over top and place asparagus tips in a decorative design.

Bake at 350 for about 30 minutes or until custard sets and doesn't jiggle when shaken. Cool for 10-15 minutes before serving.

Thursday, May 15, 2014

Melissa’s Chocolate Chip Cookies


1½ C.          Sugar
2 C.           Brown Sugar 
3               Eggs
1 lb.            Cheap butter (2 C.)
1½  Tsp.        Vanilla  
1½  Tsp.        Salt 
1½  Tsp.        Baking Soda
6 C.             Flour 
2 bags         Chocolate/white chips

Beat butter, eggs, sugar, brown sugar, vanilla.

Add salt, baking soda.

Slowly add flour.


Add chocolate chips.


Bake at 300° for 10-15 min (I have found 14 min at 350° works best with our oven).