3/4 c. salt
1 t. thyme
1 t. marjoram
1 t. garlic powder
4 t. paprika
2 t. dry mustard
1/2 t. onion powder
1/2 t. curry powder
Blend well. Store in air tight container/shaker. Makes 1 cup.
I don't like to be without this in my kitchen for seasoning meats or any dish that needs a boost in flavor.
Friday, November 2, 2007
Wednesday, October 31, 2007
Monster cookies
Measure following ingredients in a large mixing bowl in the order given. Mix thoroughly. Spoon onto greased cookie sheet.
3 eggs, beaten
1 cup sugar
1 cup brown sugar
1/2 c. soft margarine
1 tsp. vanilla
1 tsp. light corn syrup
1 1/2 c. peanut butter
2 tsp. baking soda
3 1/2 c. quick oats
2/3 c. chocolate chips
Place several M&M's and Reese's Pieces on top.
Bake at 350 degrees for 10-12 minutes. Do not overbake. These are flat, moist cookies. For slightly thicker cookies, include 1-2 cups flour.
*Janelle's note: definitely add some flour to these. I usually add about 2/3 cup of flour. Also, when you put them on the cookie sheet, don't flatten them out at all. They will totally flatten out as they bake. They should be about the size of a ping-pong ball.
3 eggs, beaten
1 cup sugar
1 cup brown sugar
1/2 c. soft margarine
1 tsp. vanilla
1 tsp. light corn syrup
1 1/2 c. peanut butter
2 tsp. baking soda
3 1/2 c. quick oats
2/3 c. chocolate chips
Place several M&M's and Reese's Pieces on top.
Bake at 350 degrees for 10-12 minutes. Do not overbake. These are flat, moist cookies. For slightly thicker cookies, include 1-2 cups flour.
*Janelle's note: definitely add some flour to these. I usually add about 2/3 cup of flour. Also, when you put them on the cookie sheet, don't flatten them out at all. They will totally flatten out as they bake. They should be about the size of a ping-pong ball.
Monday, October 29, 2007
Crockpot Sesame Chicken
Serves 4-6 people.
3 lbs skinless chicken thighs
1/2 c. soy sauce
2 TB. cooking sherry (optional)
1/3 c. brown sugar
1/4 tsp. garlic powder
1/4 tsp. ginger
2 TB Ketchup
2 TB sesame seeds
Hot cooked rice
Place chicken in crockpot. Combine remaining ingredients in a bowl. Mix well. Pour over chicken, being sure to get some sauce on every piece of chicken. Cover. Cook on low 6-8 hours or on high 3-4 hours. Serve over rice.
*I usually half the amount of meat in this recipe, but keep the sauce amounts the same. That way there is not as much meat but still lots of sauce to pour over rice. Yum.
3 lbs skinless chicken thighs
1/2 c. soy sauce
2 TB. cooking sherry (optional)
1/3 c. brown sugar
1/4 tsp. garlic powder
1/4 tsp. ginger
2 TB Ketchup
2 TB sesame seeds
Hot cooked rice
Place chicken in crockpot. Combine remaining ingredients in a bowl. Mix well. Pour over chicken, being sure to get some sauce on every piece of chicken. Cover. Cook on low 6-8 hours or on high 3-4 hours. Serve over rice.
*I usually half the amount of meat in this recipe, but keep the sauce amounts the same. That way there is not as much meat but still lots of sauce to pour over rice. Yum.
Salsa Chicken Rice Casserole
2 c. uncooked rice
1 c. water
Bring water to a boil. Add rice and reduce heat to simmer. Cover and cook for 20 minutes.
2 chicken breasts (cut into cubes)
2 c. shredded cheese (Mexican mix works well for this)
1/2 can of cream of chicken soup
1/2 can of cream of mushroom soup
1/2 onion chopped
3/4 c. salsa
Saute chicken breast in skillet with onion. Add soups and salsa-simmer until chicken is cooked (juice runs out clear when cut) . Preheat oven to 350 degrees. Grease 9x13 baking dish. Combine cheeses. Layer 1/2 of rice, 1/2 of chicken, 1/2 of cheese. Repeat.
Bake 30-40 minutes. It should be bubbly in the middle.
1 c. water
Bring water to a boil. Add rice and reduce heat to simmer. Cover and cook for 20 minutes.
2 chicken breasts (cut into cubes)
2 c. shredded cheese (Mexican mix works well for this)
1/2 can of cream of chicken soup
1/2 can of cream of mushroom soup
1/2 onion chopped
3/4 c. salsa
Saute chicken breast in skillet with onion. Add soups and salsa-simmer until chicken is cooked (juice runs out clear when cut) . Preheat oven to 350 degrees. Grease 9x13 baking dish. Combine cheeses. Layer 1/2 of rice, 1/2 of chicken, 1/2 of cheese. Repeat.
Bake 30-40 minutes. It should be bubbly in the middle.
Multi-grain Bread
8 c. flour (white)
4 c. whole wheat flour
1 c. flax seeds
4 TB poppy seeds
1/2 c. sesame seeds.
3 TB yeast
5 c. warm water
1/2 c. honey
1/2 c. oil
5 tsp. salt
Combine water, yeast, honey, oil, salt and seeds. Add in flours. Raise 1 hour. Poke down and raise 1/2 additional hour. Form loaves and put in pans. Raise 35 minutes and bake at 350 for 30-35 minutes.
4 c. whole wheat flour
1 c. flax seeds
4 TB poppy seeds
1/2 c. sesame seeds.
3 TB yeast
5 c. warm water
1/2 c. honey
1/2 c. oil
5 tsp. salt
Combine water, yeast, honey, oil, salt and seeds. Add in flours. Raise 1 hour. Poke down and raise 1/2 additional hour. Form loaves and put in pans. Raise 35 minutes and bake at 350 for 30-35 minutes.
Crockpot Creamy Italian Chicken
Prep Time: Minutes
Cook Time: 4 hours
Yield: 4 servings
4 Boneless skinless chicken breast halves
1 envelope of Italian salad dressing mix
1/4 cup of water
1 package (8 oz) cream cheese, softened
1 can (10-3/4 oz) condensed cream of chicken soup
1 can (4 oz) mushroom stems and pieces, drained.
Hot cooked rice or noodles
Place the chicken in the slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours.
In a mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer. Serve over rice or noodles.
*I prefer this over noodles, although the rice is a lower carb option. I think brown rice would also look better, since the sauce is very white and looks a little blah on white rice. This recipe has lots of flavor and is really very easy to make.
Cook Time: 4 hours
Yield: 4 servings
4 Boneless skinless chicken breast halves
1 envelope of Italian salad dressing mix
1/4 cup of water
1 package (8 oz) cream cheese, softened
1 can (10-3/4 oz) condensed cream of chicken soup
1 can (4 oz) mushroom stems and pieces, drained.
Hot cooked rice or noodles
Place the chicken in the slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours.
In a mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer. Serve over rice or noodles.
*I prefer this over noodles, although the rice is a lower carb option. I think brown rice would also look better, since the sauce is very white and looks a little blah on white rice. This recipe has lots of flavor and is really very easy to make.
Thursday, October 25, 2007
Poppy Seed Bread
3 c. flour
2 1/4 c. sugar
1 1/2 T. poppy seed
1 1/2 t. Baking powder
1 1/2 t. salt
3 eggs, lightly beaten
1 1/2 c. milk
1 c. veg. oil
1 1/2 t. Vanilla
1 1/2 t. almond extract
In large bowl combine first ingredients. Add eggs, milk, oil & extracts. Pour into two large greased bread pans. Bake at 350 degrees for 60 to 65 min. Cool in pans.
Glaze:
3/4 c. sugar
1/4 c. orange juice
1/2 t. vanilla
1/2 t. almond extract
Bring to boil, then pour over bread in pans. Cool for 5 min. Remove from pans and finish cooling. This is always a hit.
2 1/4 c. sugar
1 1/2 T. poppy seed
1 1/2 t. Baking powder
1 1/2 t. salt
3 eggs, lightly beaten
1 1/2 c. milk
1 c. veg. oil
1 1/2 t. Vanilla
1 1/2 t. almond extract
In large bowl combine first ingredients. Add eggs, milk, oil & extracts. Pour into two large greased bread pans. Bake at 350 degrees for 60 to 65 min. Cool in pans.
Glaze:
3/4 c. sugar
1/4 c. orange juice
1/2 t. vanilla
1/2 t. almond extract
Bring to boil, then pour over bread in pans. Cool for 5 min. Remove from pans and finish cooling. This is always a hit.
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