Kid Egg Bites
350F for 20-25 min. 4 eggs, 1/4 c. milk, mix together. I put in muffin pan add a little bit of bacon and cheese. Makes six muffin size, but I normally double so I use the whole 12 muffin pan.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Saturday, October 29, 2011
Banana Graham Dessert
Banana Graham Dessert
Vicki Creek
What You Need
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup white sugar
1 (12 oz.) container frozen whipped topping thawed
1 (3.5 oz.) pkg. instant vanilla pudding mix
1 cup sour cream
3 bananas sliced
What You Do
In a medium bowl, combine crackers, butter and sugar. Press
Mixture into bottom and sides of a 13X9 " pan. In a large bowl,
combine whipped topping pudding and sour cream; whisk together.
Put half of this mixture into crust. Layer sliced bananas over top
of pie. Pour 2nd half of pudding mixture over top of bananas.
Immediately cover and refrigerate pie for one hour.
Vicki Creek
What You Need
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup white sugar
1 (12 oz.) container frozen whipped topping thawed
1 (3.5 oz.) pkg. instant vanilla pudding mix
1 cup sour cream
3 bananas sliced
What You Do
In a medium bowl, combine crackers, butter and sugar. Press
Mixture into bottom and sides of a 13X9 " pan. In a large bowl,
combine whipped topping pudding and sour cream; whisk together.
Put half of this mixture into crust. Layer sliced bananas over top
of pie. Pour 2nd half of pudding mixture over top of bananas.
Immediately cover and refrigerate pie for one hour.
Wednesday, October 12, 2011
Colorado Rocky Mountain High Cookies
Colorado Rocky Mountain High Cookies
http://www.mennonitegirlscancook.ca/2011/10/colorado-rocky-mountain-high-cookies.html
When I was in Colorado, to help my daughter pack to move to Canada, I went through her pantry and put together leftover ingredients of this and that to make a batch of cookies. They turned out tasting pretty good, except that they spread out too much. I've tried to re-create them since then and this is what I came up with.
Ingredients:
1/2 cup butter
1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
2 Tbsp pancake syrup
2 eggs
1 tsp vanilla
1 3/4 cups flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
1 cup each, granola and oatmeal OR 2 cups oatmeal
1 cup craisins (dried cranberries)
1 cup coconut
3/4 cups chocolate chips
1/2 cup nuts, chopped or slivered
1/2 cup Skor toffee bits
Method:
Beat butter and shortening well, adding sugar, syrup and vanilla. Continue beating until smooth, then blend in the eggs
Mix flour, baking powder, soda and salt. Stir into wet ingredients.
Add the rest of the ingredients, stirring until well blended.
Drop by rounded Tbsp onto greased cookie sheets. Flatten just slightly.
Bake at 350 F for about 12 minutes.
Remove from cookie sheets with lifter, once cooled. Yield: 4 dozen cookies
http://www.mennonitegirlscancook.ca/2011/10/colorado-rocky-mountain-high-cookies.html
When I was in Colorado, to help my daughter pack to move to Canada, I went through her pantry and put together leftover ingredients of this and that to make a batch of cookies. They turned out tasting pretty good, except that they spread out too much. I've tried to re-create them since then and this is what I came up with.
Ingredients:
1/2 cup butter
1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
2 Tbsp pancake syrup
2 eggs
1 tsp vanilla
1 3/4 cups flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
1 cup each, granola and oatmeal OR 2 cups oatmeal
1 cup craisins (dried cranberries)
1 cup coconut
3/4 cups chocolate chips
1/2 cup nuts, chopped or slivered
1/2 cup Skor toffee bits
Method:
Beat butter and shortening well, adding sugar, syrup and vanilla. Continue beating until smooth, then blend in the eggs
Mix flour, baking powder, soda and salt. Stir into wet ingredients.
Add the rest of the ingredients, stirring until well blended.
Drop by rounded Tbsp onto greased cookie sheets. Flatten just slightly.
Bake at 350 F for about 12 minutes.
Remove from cookie sheets with lifter, once cooled. Yield: 4 dozen cookies
Roasted Marinara Sauce
Roasted Marinara Sauce
Frugal Living
The amounts listed in this recipe are just a good place to start.
Adjust the ingredients to suit your tastes.
Yield: around 22 cups (5-6 quarts)
8 c. cherry tomatoes or 24 medium tomatoes
2 medium onions, quartered
8-10 garlic cloves, peeled
olive oil
salt
basil leaves
1-3 cans tomato paste, optional
Wash and stem the cherry tomatoes or wash and core the whole tomatoes. Split them evenly, in a single layer, between 2 9×13″ baking dishes. The larger tomatoes can be left whole; they will break down during the roasting process. Toss the quartered onions and peeled garlic cloves evenly between the two pans. Drizzle with olive oil and season generously with salt. Sprinkle the basil leaves over the top of the tomatoes.
Roast at 425 for 30-40 minutes. The timing isn’t an exact science. The combination will smell incredibly fragrant, and the tomatoes and onions will look wrinkled, roasted, and slightly charred. Remove the pans from the oven and set on the counter to cool for 10-15 minutes.
Place a large collander inside a large bowl and dump the pans into the collander to strain out the juice. Set the juice aside.
Puree the tomato mixture in a blender or food processor until it reaches the desired consistency. Dump the pureed tomato sauce into the reserved juice and stir until thoroughly combined. You could also add tomato paste if you desire a thicker sauce. Taste. Season with more salt, if needed.
Serve immediately over cooked pasta or freeze in plastic containers or bags for later use.
http://www.frugallivingnw.com/frugal-homemaking/how-to-make-roasted-marinara-sauce/
Frugal Living
The amounts listed in this recipe are just a good place to start.
Adjust the ingredients to suit your tastes.
Yield: around 22 cups (5-6 quarts)
8 c. cherry tomatoes or 24 medium tomatoes
2 medium onions, quartered
8-10 garlic cloves, peeled
olive oil
salt
basil leaves
1-3 cans tomato paste, optional
Wash and stem the cherry tomatoes or wash and core the whole tomatoes. Split them evenly, in a single layer, between 2 9×13″ baking dishes. The larger tomatoes can be left whole; they will break down during the roasting process. Toss the quartered onions and peeled garlic cloves evenly between the two pans. Drizzle with olive oil and season generously with salt. Sprinkle the basil leaves over the top of the tomatoes.
Roast at 425 for 30-40 minutes. The timing isn’t an exact science. The combination will smell incredibly fragrant, and the tomatoes and onions will look wrinkled, roasted, and slightly charred. Remove the pans from the oven and set on the counter to cool for 10-15 minutes.
Place a large collander inside a large bowl and dump the pans into the collander to strain out the juice. Set the juice aside.
Puree the tomato mixture in a blender or food processor until it reaches the desired consistency. Dump the pureed tomato sauce into the reserved juice and stir until thoroughly combined. You could also add tomato paste if you desire a thicker sauce. Taste. Season with more salt, if needed.
Serve immediately over cooked pasta or freeze in plastic containers or bags for later use.
http://www.frugallivingnw.com/frugal-homemaking/how-to-make-roasted-marinara-sauce/
Cran-Apple Chicken
Cran-Apple Chicken
Amy Donnell Scott
Cran-Apple Chicken: In crockpot: 6 boneless, skinless chicken breast halves; 1 cup fresh or frozen cranberries; 1 green apple, peeled, cored, and sliced; 1 Tbsp. brown sugar, 1 cup apple juice or cider. Cook on low 6-8 hrs. ( I had it on low for 1 hr., then high for 2 hrs. and it was done.)
Amy Donnell Scott
Cran-Apple Chicken: In crockpot: 6 boneless, skinless chicken breast halves; 1 cup fresh or frozen cranberries; 1 green apple, peeled, cored, and sliced; 1 Tbsp. brown sugar, 1 cup apple juice or cider. Cook on low 6-8 hrs. ( I had it on low for 1 hr., then high for 2 hrs. and it was done.)
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