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
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.
Wednesday, October 12, 2011
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.)
Thursday, September 8, 2011
Best Nuts
Best Nuts
Tiffany Brien Sis-n-law
2 c. pecans
1 egg white
1/4 c. brown sugar
1-2 t cinnamon -just kind of wing it so the cinnamon measurement is just a best guess:
Dash of nutmeg
Dash of salt
In a small bowl, whisk the egg white until loose and somewhat frothy. Add pecans and stir to coat.
Add brown sugar, cinnamon, nutmeg and salt to pecans, stir to coat.
Spray a medium-size pyrex with nonstick spray. Dump pecans into pan. Microwave for 2 minutes, then stir, making sure to scrape/move all pecans (otherwise they can burn in the next rounds of nuking). Return to microwave for one minute, then stir again. Continue this for approximately 5 minutes total cooking time, adding smaller increments of time as needed to ensure pecans are no longer shiny.
Turn out pecans on a sheet of wax paper, allow to cool completely before storing.
Tiffany Brien Sis-n-law
2 c. pecans
1 egg white
1/4 c. brown sugar
1-2 t cinnamon -just kind of wing it so the cinnamon measurement is just a best guess:
Dash of nutmeg
Dash of salt
In a small bowl, whisk the egg white until loose and somewhat frothy. Add pecans and stir to coat.
Add brown sugar, cinnamon, nutmeg and salt to pecans, stir to coat.
Spray a medium-size pyrex with nonstick spray. Dump pecans into pan. Microwave for 2 minutes, then stir, making sure to scrape/move all pecans (otherwise they can burn in the next rounds of nuking). Return to microwave for one minute, then stir again. Continue this for approximately 5 minutes total cooking time, adding smaller increments of time as needed to ensure pecans are no longer shiny.
Turn out pecans on a sheet of wax paper, allow to cool completely before storing.
Monday, June 6, 2011
Pesto Pasta
Pesto Pasta
Sherry Thompson
1 tub (1 cup) store-bought pesto sauce,
Juice of 1 lemon
Two 6-ounce cans water-packed chicken,
A box of your favorite pasta cooked
Salt and pepper to taste
Mix all together
Sherry Thompson
1 tub (1 cup) store-bought pesto sauce,
Juice of 1 lemon
Two 6-ounce cans water-packed chicken,
A box of your favorite pasta cooked
Salt and pepper to taste
Mix all together
Sunday, May 29, 2011
Winner Winner Chicken Dinner
Winner Winner Chicken Dinner
Mad Hungry
This delicious and easy-to-prepare recipe comes from Pam Glynn, the winner of the "Mad Hungry" TV Weeknight Dinner Challenge.
http://www.marthastewart.com/352658/winner-winner-chicken-dinner
Ingredients
*
o 1/3 cup olive oil
o 4 cloves garlic
o 2 tablespoons paprika: smoked, spicy, or a blend of the two
o 1 teaspoon ground cumin
o 1/2 teaspoon crushed red pepper
o 1/2 cup chopped fresh cilantro or parsley
o 2 tablespoons salt
o 1 teaspoon black pepper
o 1 whole chicken, about 3 pounds, cut into 10 pieces
o 2 cans garbanzo beans or white beans, drained
o 2 pints cherry or grape tomatoes
Directions
1. Preheat oven to 450 degrees.
2. Mix the marinade: olive oil, garlic, paprika, cumin, red pepper, cilantro (or parsley), salt, and pepper in a bowl. Using zip-top bags or a large container suitable for marinating, combine marinade, chicken, beans, and tomatoes, ensuring that everything, especially the chicken, is evenly coated with the marinade. Let marinate a few hours, all day, or overnight.
3. When ready to cook, dump contents into large roasting pan. Roast 20-30 minutes, or until chicken is cooked through and browned, and tomatoes have burst and caramelized.
Mad Hungry
This delicious and easy-to-prepare recipe comes from Pam Glynn, the winner of the "Mad Hungry" TV Weeknight Dinner Challenge.
http://www.marthastewart.com/352658/winner-winner-chicken-dinner
Ingredients
*
o 1/3 cup olive oil
o 4 cloves garlic
o 2 tablespoons paprika: smoked, spicy, or a blend of the two
o 1 teaspoon ground cumin
o 1/2 teaspoon crushed red pepper
o 1/2 cup chopped fresh cilantro or parsley
o 2 tablespoons salt
o 1 teaspoon black pepper
o 1 whole chicken, about 3 pounds, cut into 10 pieces
o 2 cans garbanzo beans or white beans, drained
o 2 pints cherry or grape tomatoes
Directions
1. Preheat oven to 450 degrees.
2. Mix the marinade: olive oil, garlic, paprika, cumin, red pepper, cilantro (or parsley), salt, and pepper in a bowl. Using zip-top bags or a large container suitable for marinating, combine marinade, chicken, beans, and tomatoes, ensuring that everything, especially the chicken, is evenly coated with the marinade. Let marinate a few hours, all day, or overnight.
3. When ready to cook, dump contents into large roasting pan. Roast 20-30 minutes, or until chicken is cooked through and browned, and tomatoes have burst and caramelized.
Spinach Pesto Fusilli
Spinach Pesto Fusilli
Mad Hungry
Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.
Mad Hungry, May 2011
http://www.marthastewart.com/353643/spinach-pesto-fusilli
* Yield Serves 4-6
Ingredients
*
o 8 ounces baby spinach
o 3/4 cup pine nuts, toasted
o 2 garlic cloves, smashed and peeled
o 1/2 cup grated Parmesan cheese, plus more for garnish
o 1 lemon, zest and juice
o 1/2 teaspoon salt
o 1/4 teaspoon ground black pepper
o 1/2 cup extra-virgin olive oil, plus more for serving
o 1 pound fusilli pasta
Directions
1. Place half the spinach in a food processor and pulse until coarsely chopped. Add remaining spinach and pulse to chop. Add 1/2 cup pine nuts, garlic, Parmesan, lemon zest and juice, salt, and pepper to the processor and puree.
2. With the motor running, slowly add the olive oil in a steady stream. Transfer pesto to a large bowl. If making in advance, cover pesto with light coating of olive oil and cover with plastic. Refrigerate until ready to serve.
3. Cook pasta in a large pot of salted water until al dente, about 6-8 minutes, or according to package instructions. Drain pasta and immediately toss with pesto.
4. Serve pasta garnished with remaining pine nuts, grated Parmesan, and a drizzle of olive oil.
Mad Hungry
Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.
Mad Hungry, May 2011
http://www.marthastewart.com/353643/spinach-pesto-fusilli
* Yield Serves 4-6
Ingredients
*
o 8 ounces baby spinach
o 3/4 cup pine nuts, toasted
o 2 garlic cloves, smashed and peeled
o 1/2 cup grated Parmesan cheese, plus more for garnish
o 1 lemon, zest and juice
o 1/2 teaspoon salt
o 1/4 teaspoon ground black pepper
o 1/2 cup extra-virgin olive oil, plus more for serving
o 1 pound fusilli pasta
Directions
1. Place half the spinach in a food processor and pulse until coarsely chopped. Add remaining spinach and pulse to chop. Add 1/2 cup pine nuts, garlic, Parmesan, lemon zest and juice, salt, and pepper to the processor and puree.
2. With the motor running, slowly add the olive oil in a steady stream. Transfer pesto to a large bowl. If making in advance, cover pesto with light coating of olive oil and cover with plastic. Refrigerate until ready to serve.
3. Cook pasta in a large pot of salted water until al dente, about 6-8 minutes, or according to package instructions. Drain pasta and immediately toss with pesto.
4. Serve pasta garnished with remaining pine nuts, grated Parmesan, and a drizzle of olive oil.
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