These are so addicting! A co-worker brings them in for parties, so I searched the recipe and made them for my cousin's baby shower. They were a big hit, and so easy to make!
Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug chocolates
M&M's candy
1. Preheat the oven to 170degrees F.
2. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.
3. Bake for 4-6minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon.
4. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.
5. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10minutes.
I made a large bag of kisses and a small bag of hugs, it took 4 full cookie sheets. I put them outside to cool (it was just above freezing out). I recommend not transferring them from the cookie sheet until they are cooled. Also, the lowest setting on my oven is 200degrees F, which worked just fine. I was still even on the longer end of the 4-6minutes for the kisses (hugs were definitely quicker!). Don't be discouraged if they're too melty when you place the M&M on, once cooled they came off the trays no problem and were just as tasty! (I used my Martha Stewart Silpat mats instead of parchment paper.)
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, January 29, 2013
Wednesday, January 23, 2013
Spicy Spaghetti Squash with Black Beans
A nice variation on spaghetti squash, sent to me by my college roommate. The recipe comes from the Whole Foods website.
1 medium spaghetti squash
2 t olive or corn oil
1/2 c red onion, chopped
1 jalapeño chili, minced
1/2 c red pepper, chopped
1 c black beans, rinsed and drained well
1/2 c sweet corn, frozen or fresh
1 t chili powder
1/3 c cilantro, minced
1 T lime juice
1/4 c feta cheese
salt and pepper, to taste
1. Roast squash in a 375degrees F oven for 50 minutes, cut side down, until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. Set aside to cool. When cool, scoop flesh from squash halves (leaving the shell intact for stuffing, if you wish).
2. Meanwhile, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1minute until heated through.
3. Serve with feta cheese.
Without the addition of the feta cheese, I felt the recipe was a little bland. You definitely don't need added salt with the cheese, a little pepper is nice though. The original recipe called for the jalapeño to be seeded, but you get more a kick leaving them in. You could also add some hot sauce or cayenne chili powder to kick it up a little more. Overall, a good variation on spaghetti squash.
1 medium spaghetti squash
2 t olive or corn oil
1/2 c red onion, chopped
1 jalapeño chili, minced
1/2 c red pepper, chopped
1 c black beans, rinsed and drained well
1/2 c sweet corn, frozen or fresh
1 t chili powder
1/3 c cilantro, minced
1 T lime juice
1/4 c feta cheese
salt and pepper, to taste
1. Roast squash in a 375degrees F oven for 50 minutes, cut side down, until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. Set aside to cool. When cool, scoop flesh from squash halves (leaving the shell intact for stuffing, if you wish).
2. Meanwhile, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1minute until heated through.
3. Serve with feta cheese.
Without the addition of the feta cheese, I felt the recipe was a little bland. You definitely don't need added salt with the cheese, a little pepper is nice though. The original recipe called for the jalapeño to be seeded, but you get more a kick leaving them in. You could also add some hot sauce or cayenne chili powder to kick it up a little more. Overall, a good variation on spaghetti squash.
Monday, January 21, 2013
Black Bean and Sweet Potato Enchiladas
Seriously heavenly. I will be making these again and again! A great Pinterest find from Real Simple Magazine.
1 28oz can whole peeled tomatoes
2 t chili powder
1 large onion, chopped
3 T canola oil
salt and black pepper, to taste
2 cloves garlic, chopped
1 15oz can black beans, rinsed and drained
1 medium sweet potato, peeled and coarsely grated
2 t dried oregano
1/2 lb cheddar, grated
8 6-inch flour tortillas
2 scallions, thinly sliced, white and green parts separated
2 c frozen corn
1. Preheat oven to 450degrees F.
2. In a blender, puree the tomatoes, chili powder, half the onion, 1 T of the oil, salt and pepper until smooth.
3. Heat 1 T of the remaining oil in a large skillet over medium-high heat. Add the remaining onion and half the garlic and cook until softened, 2 - 3minutes. Add the black beans, sweet potato, oregano, and salt and pepper. Cook, tossing frequently, until the sweet potatoes are tender, 4 - 6minutes. Transfer to a large bowl and let cool. Stir in 1 cup of the cheddar.
4. Spread 1 cup of the tomato mixture in the bottom of a 9 x 13" baking dish.
5. Roll up the bean mixture in the tortillas (about 1/2 cup each) and place the rolls seam-side down in the dish. Top with the remaining tomato sauce and 1 cup of cheddar. Bake on the top rack of oven until the cheddar is brown and bubbly, 10 - 15minutes.
6. Meanwhile, wipe out the skillet and heat the remaining T of oil over medium-high heat. Add the remaining garlic and the scallion whites and cook, stirring, until fragrant, about 1minute. Add the corn and salt and pepper. Cook, tossing frequently, until tender, 3 - 5minutes more.
7. Sprinkle the enchiladas with the scallion greens and serve with the corn.
2 t chili powder
1 large onion, chopped
3 T canola oil
salt and black pepper, to taste
2 cloves garlic, chopped
1 15oz can black beans, rinsed and drained
1 medium sweet potato, peeled and coarsely grated
2 t dried oregano
1/2 lb cheddar, grated
8 6-inch flour tortillas
2 scallions, thinly sliced, white and green parts separated
2 c frozen corn
1. Preheat oven to 450degrees F.
2. In a blender, puree the tomatoes, chili powder, half the onion, 1 T of the oil, salt and pepper until smooth.
3. Heat 1 T of the remaining oil in a large skillet over medium-high heat. Add the remaining onion and half the garlic and cook until softened, 2 - 3minutes. Add the black beans, sweet potato, oregano, and salt and pepper. Cook, tossing frequently, until the sweet potatoes are tender, 4 - 6minutes. Transfer to a large bowl and let cool. Stir in 1 cup of the cheddar.
4. Spread 1 cup of the tomato mixture in the bottom of a 9 x 13" baking dish.
5. Roll up the bean mixture in the tortillas (about 1/2 cup each) and place the rolls seam-side down in the dish. Top with the remaining tomato sauce and 1 cup of cheddar. Bake on the top rack of oven until the cheddar is brown and bubbly, 10 - 15minutes.
6. Meanwhile, wipe out the skillet and heat the remaining T of oil over medium-high heat. Add the remaining garlic and the scallion whites and cook, stirring, until fragrant, about 1minute. Add the corn and salt and pepper. Cook, tossing frequently, until tender, 3 - 5minutes more.
7. Sprinkle the enchiladas with the scallion greens and serve with the corn.
Wednesday, January 16, 2013
Penne Rosa with Shrimp
A fun pasta recipe from Back to Her Roots. The red pepper flakes really give this dish a kick, watch you don't use too much more than a pinch!
12oz whole wheat penne
1 T olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8oz button mushrooms, sliced
2 medium tomatoes (about 1/2 lb), chopped
Salt and pepper, to taste
4 c fresh spinach
10oz medium raw shrimp, peeled and deveined
1/2 c marinara sauce
1/3 c plain Greek yogurt
1/4 c parmesan cheese, grated
1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5minutes, or until mushrooms begin to release their water.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.
12oz whole wheat penne
1 T olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8oz button mushrooms, sliced
2 medium tomatoes (about 1/2 lb), chopped
Salt and pepper, to taste
4 c fresh spinach
10oz medium raw shrimp, peeled and deveined
1/2 c marinara sauce
1/3 c plain Greek yogurt
1/4 c parmesan cheese, grated
1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5minutes, or until mushrooms begin to release their water.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.
Thursday, January 10, 2013
Tortellini with Edamame and Smoked Sausage
An adaption of this recipe, I used kielbasa sausage. It was superb!
1 lb frozen cheese tortellini
1 c shelled edamame
1 large red pepper, diced
1 onion, diced
1 lb smoked sausage, cut into 1/4 inch thick rounds
1/2 c Italian dressing
1. Set 6 quarts of salted water to boil in a large pot.
2. Stir-fry red pepper, onion and sausage together until heated through (about 5minutes).
3. Add tortellini to boiling water and cook for 5minutes.
4. Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well.
5. Toss everything together with the Italian dressing and heat through one final time.
Tuesday, January 8, 2013
Butternut Squash Lasagna Rolls
Another great Pinterest find, this one is modified from Beantown Baker.
Filling
10 c (1/2-inch) cubed butternut squash (about 4 lbs)
1/4 c shallots, chopped
2 T fresh sage, chopped
Cooking spray
1 T butter, melted
1/2 c plain Greek yogurt
1/4 c milk
salt and pepper, to taste
Sauce
3 slices applewood smoked bacon, chopped
1/2 lb shallots, peeled and halved
6 garlic cloves, crushed
1/2 c dry white wine
1 14oz can vegetable broth
salt and pepper, to taste
Other
16 cooked lasagna noodles
3/4 c crumbled goat cheese
1/4 c chopped toasted hazelnuts
1. Preheat oven to 400 degrees F.
To prepare filling (this can be done a day in advance),
2. Combine first butternut squash, shallots and sage on a jelly roll pan coated with cooking spray.
3. Drizzle with butter; toss to coat.
4. Bake for 25 minutes or until lightly browned, stirring occasionally.
5. Place squash mixture in a large bowl; mash with a potato masher.
6. Stir in greek yogurt, milk, salt and pepper.
Prepare the sauce,
7. Cook bacon in a Dutch oven over medium-high heat until crisp.
8. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside.
9. Add shallots and garlic to drippings in pan; sauté 5 minutes or until browned.
10. Under medium-high heat, add wine, scraping pan to loosen browned bits, then add broth; bring to a boil.
11. Reduce heat; simmer 5 minutes. Remove from heat; stir in salt and pepper.
Assemble the meal,
12. Spread 1/4 cup filling over each noodle, leaving a 1/2-inch border on each short end. Beginning with a short end, roll up noodles jelly-roll fashion.
13. Place rolls, seam sides down, in a 13 x 9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400degrees F for 25 minutes or until cheese is golden.
14. Sprinkle with bacon and hazelnuts, serve hot.
I know it looks like a lot of steps, but reading through them ahead of time and multi-tasking will make it seem like much less. I halved this recipe since my butternut squash wasn't large enough (probably because someone used a butternut squash in a previous recipe when it called for sweet potato instead- oops). I omitted the sage, since I didn't have any; but I kept it in the recipe since I feel it would have been good with it. I also removed a step regarding the sauce, because it was time consuming and not necessary for the dish. And I can't say I stuck with just 3 slices of bacon (okay, I made and used the whole package). My husband loves me more for it. ;)
Also, this recipe can be made vegetarian but omitting the bacon. The original calls for chicken broth too, but I used vegetable since I used much more bacon.
Monday, January 7, 2013
Vegan Quinoa & Sweet Potato Chili
This recipe is a Pinterest find. The original recipe is from Mike Free Mom.
2 15oz cans black beans, rinsed and drained
1 6oz can tomato paste
32oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 T chili powder
1 T cumin
1 t oregano
1 T olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 c dry quinoa
salt and pepper, to taste
avocado and cilantro, for garnish (optional)
1. Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10minutes).
2. Add the garlic, and cook for about 2minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2minutes, stirring constantly.
3. Add the beans, stock, and potatoes, and season with salt and pepper. Cook for about 5minutes, then add the quinoa.
4. Continue cooking for about 15 – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking.
5. Serve with avocado and chopped cilantro.
I have to admit, I intended this make this recipe as a way to use up some sweet potatoes we had, and had purchased a butternut squash at the store for another recipe. Well, when I was making this, I completely misread the directions and used a butternut squash peeled and cut into bite sized chunks instead of the sweet potato. Oops? It was very good, but the cooking time was longer and I did have to add water on top of the vegetable broth. Next time I was cook as per the directions; everything else about this was quite tasty!
Wednesday, December 26, 2012
Mom's Lasagna
This year I wanted to make something a little more non-traditional for Christmas dinner, so instead of a ham or turkey or roast, I made lasagna. My mom makes the BEST lasagna, so I followed her recipe. This can of course be modified for meat or vegetarian, I did half and half.
9 lasagna noodles, uncooked
1 15oz tub of ricotta cheese
16 oz mozzarella cheese, grated - 3 different uses
1/4 c parmesan
2 T chopped herbs, like parsley, basil, or cilantro (more if you like)
1 t (onion) salt
2 cloves garlic, crushed
1 32oz jar spaghetti sauce
1 6oz can tomato sauce
1 lb. ground beef OR cut up, thin sliced vegetables, like eggplant or asparagus OR half and half
1. Preheat the oven to 350 degrees F.
2. Mix the ricotta, half the mozzarella, parmesan, herbs, salt and garlic in a large bowl. Set aside.
3. Cover the bottom of a 9 x 13" baking pan with tomato sauce.
4. Lay 3 noodles on top, spread half the cheese mixture on top, lay meat or vegetables on top, then pour 1/3 of the spaghetti sauce over it.
5. Repeat step 4 for another layer.
6. Lay 3 noodles on top and push down a bit and pour the rest of the sauce over it and top with half of the remaining mozzarella cheese.
7. Cover with foil and bake for 35minutes.
8. Remove foil, sprinkle the remaining cheese over it, bake another 10minutes, then turn oven off and let lasagna sit for 10 minutes. It thickens as it sits. Right out of the oven it is VERY hot.
9 lasagna noodles, uncooked
1 15oz tub of ricotta cheese
16 oz mozzarella cheese, grated - 3 different uses
1/4 c parmesan
2 T chopped herbs, like parsley, basil, or cilantro (more if you like)
1 t (onion) salt
2 cloves garlic, crushed
1 32oz jar spaghetti sauce
1 6oz can tomato sauce
1 lb. ground beef OR cut up, thin sliced vegetables, like eggplant or asparagus OR half and half
1. Preheat the oven to 350 degrees F.
2. Mix the ricotta, half the mozzarella, parmesan, herbs, salt and garlic in a large bowl. Set aside.
3. Cover the bottom of a 9 x 13" baking pan with tomato sauce.
4. Lay 3 noodles on top, spread half the cheese mixture on top, lay meat or vegetables on top, then pour 1/3 of the spaghetti sauce over it.
5. Repeat step 4 for another layer.
6. Lay 3 noodles on top and push down a bit and pour the rest of the sauce over it and top with half of the remaining mozzarella cheese.
7. Cover with foil and bake for 35minutes.
8. Remove foil, sprinkle the remaining cheese over it, bake another 10minutes, then turn oven off and let lasagna sit for 10 minutes. It thickens as it sits. Right out of the oven it is VERY hot.
Monday, February 13, 2012
Carrot Walnut Cookies
I've been searching for a cookie recipe that's not a traditional sweet dessert and I think I've found a good one in this recipe from Whole Foods (link). Alex noticed immediately there isn't any sugar and looked disappointed since I'd described them as "cookies," but I'll be testing them out during a birthday party at work tomorrow, so we'll see. I'm hoping they'll be a nice alternative to all the desserts others do bring in.
1 c raw unsalted walnuts
1 c rolled oats
1 c raisins
1/2 c whole-wheat pastry flour
1 1/4 t baking powder
1 1/4 t ground cinnamon
1/2 t ground ginger
2 carrots, grated
1 apple, grated
1 very ripe banana, peeled and mashed
1/4 c apple juice
1. Preheat oven to 350 degrees F.
2. Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger.
3. Add carrots, apple, banana and apple juice and stir until combined.
4. Drop by rounded tablespoons an inch apart on greased baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes.
I sub'ed unsweetened applesauce for the grated apple and an egg for the banana, and it turned out just fine. I'm quite happy with this recipe and do intend to try it the way it's meant to be sometime. Until then I hope it's a hit with others so I can keep making them! ...Or maybe not: more for me then! ;)
1 c raw unsalted walnuts
1 c rolled oats
1 c raisins
1/2 c whole-wheat pastry flour
1 1/4 t baking powder
1 1/4 t ground cinnamon
1/2 t ground ginger
2 carrots, grated
1 apple, grated
1 very ripe banana, peeled and mashed
1/4 c apple juice
1. Preheat oven to 350 degrees F.
2. Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger.
3. Add carrots, apple, banana and apple juice and stir until combined.
4. Drop by rounded tablespoons an inch apart on greased baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes.
I sub'ed unsweetened applesauce for the grated apple and an egg for the banana, and it turned out just fine. I'm quite happy with this recipe and do intend to try it the way it's meant to be sometime. Until then I hope it's a hit with others so I can keep making them! ...Or maybe not: more for me then! ;)
Sunday, February 12, 2012
Reese's Soft Chocolate Cookies
This is a recipe I got off the back of a bag of Reese's peanut butter chips. I had all intentions of making PB fudge with the chips, but I needed a quick cookie idea the other day and these did not fail me! Enjoy!
1 c (2 sticks) butter, softened
2 c sugar
1 t vanilla
2 eggs
2 c flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 2/3 c (1 10 oz. bag) peanut butter chips*
1. Preheat oven to 350 degrees F.
2. Cream together butter, sugar and vanilla. Add eggs.
3. Sift in flour, cocoa, baking soda and salt. Combine slowly.
4. Mix in peanut butter chips.
5. Drop teaspoon-fulls onto a greased baking sheet. Bake for 8-12 minutes. Cookies will be soft in the center.
*Can be substituted with chocolate or white chocolate chips. I also think nuts would go well in these cookies, particularly walnuts.
1 c (2 sticks) butter, softened
2 c sugar
1 t vanilla
2 eggs
2 c flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 2/3 c (1 10 oz. bag) peanut butter chips*
1. Preheat oven to 350 degrees F.
2. Cream together butter, sugar and vanilla. Add eggs.
3. Sift in flour, cocoa, baking soda and salt. Combine slowly.
4. Mix in peanut butter chips.
5. Drop teaspoon-fulls onto a greased baking sheet. Bake for 8-12 minutes. Cookies will be soft in the center.
*Can be substituted with chocolate or white chocolate chips. I also think nuts would go well in these cookies, particularly walnuts.
Monday, December 26, 2011
Roasted Brussels Sprouts with Walnuts & Figs
When Alex and I were picking up our Christmas tree, the farm had Brussels sprouts on the stalk for $1.99. Less than a dollar a foot, these things were huge and looked so yummy I had to buy one! Mom sent over this recipe and I served a dish at both Christmas Eve dinner and on Christmas day.
This recipe comes from the Christian Science Monitor and aims to introduce non-Brussels sprouts eaters to something new. Unlike the article, even this didn't win everyone over: Alex still isn't a fan, but he did try one! So I'll count this as half a victory. And for those who do like Brussels sprouts, this is a great way to serve them!
1 lb. (4 c) Brussles sprouts, trimmed, halved or quartered
1 T olive oil
Salt and pepper, to taste
1/2 c chopped walnuts
1/2 c dried figs, diced
1/2 c vegetable broth
1/4 c maple syrup
1. Preheat oven to 400 degrees F. Line a baking pan with parchment paper or alumnium foil.
2. Toss halved Brussels sprouts with olive oil, salt, pepper, and walnuts. Spread into baking pan and roast for 15-20 minutes until tender and edges just begin to brown.
3. Meanwhile, combine figs and broth on the stove top and bring to a boil. Simmer until reduced. Add maple syrup and reduce again until mixture thickens.
4. Pour over roasted Brussels sprouts. Serve immediately.
The original recipe calls for Parmesan cheese as well, but it's really not necessary. I had all intentions of adding the cheese both times before serving, but by the time I remembered everyone was contently munching away on the sprouts without Parmesan.
This recipe comes from the Christian Science Monitor and aims to introduce non-Brussels sprouts eaters to something new. Unlike the article, even this didn't win everyone over: Alex still isn't a fan, but he did try one! So I'll count this as half a victory. And for those who do like Brussels sprouts, this is a great way to serve them!
1 lb. (4 c) Brussles sprouts, trimmed, halved or quartered
1 T olive oil
Salt and pepper, to taste
1/2 c chopped walnuts
1/2 c dried figs, diced
1/2 c vegetable broth
1/4 c maple syrup
1. Preheat oven to 400 degrees F. Line a baking pan with parchment paper or alumnium foil.
2. Toss halved Brussels sprouts with olive oil, salt, pepper, and walnuts. Spread into baking pan and roast for 15-20 minutes until tender and edges just begin to brown.
3. Meanwhile, combine figs and broth on the stove top and bring to a boil. Simmer until reduced. Add maple syrup and reduce again until mixture thickens.
4. Pour over roasted Brussels sprouts. Serve immediately.
The original recipe calls for Parmesan cheese as well, but it's really not necessary. I had all intentions of adding the cheese both times before serving, but by the time I remembered everyone was contently munching away on the sprouts without Parmesan.
Corn Pudding
This is a recipe from Animal, Vegetable, Miracle, a book by Barbara Kingsolver (and family). Martha let me borrow this book last year and I finally got around to reading it this fall. Fantastic book on one family's journey to only eat locally for one full year; I highly recommend it. In particular, this recipe for a "holiday corn pudding a nine-year-old can make" stood out for me and was both a hit at our family Thanksgiving and Christmas dinners. Incredibly easy and tasty. Enjoy!
3 c corn kernels
2 eggs, beaten
1 c milk
1 c grated Gouda cheese
2 T parsley (dried)
1 T marjoram (dried)
Salt and pepper to taste
1. Preheat oven to 350 degrees F.
2. Combine ingredients and pour into greased baking dish. Bake 45
minutes or until top is puffy and golden.
If you don't have marjoram or can't find it in store, sub 1/2 tablespoon oregano. Also, each time I've made this it's never been done in 45 minutes, more like an hour or a little more. Although that might be because I don't typically measure the cheese, I just add what I think looks like a cup and then a little more. It's amazingly cheese-y. ;)
3 c corn kernels
2 eggs, beaten
1 c milk
1 c grated Gouda cheese
2 T parsley (dried)
1 T marjoram (dried)
Salt and pepper to taste
1. Preheat oven to 350 degrees F.
2. Combine ingredients and pour into greased baking dish. Bake 45
minutes or until top is puffy and golden.
If you don't have marjoram or can't find it in store, sub 1/2 tablespoon oregano. Also, each time I've made this it's never been done in 45 minutes, more like an hour or a little more. Although that might be because I don't typically measure the cheese, I just add what I think looks like a cup and then a little more. It's amazingly cheese-y. ;)
Wednesday, December 21, 2011
Super Fudge
This is the fudge recipe I've been using for awhile now, it's fantastic!
4 1/2 c sugar
12 oz. can evaporated milk
1 c (2 sticks) butter
18 oz. chocolate chips
7 1/2 oz. fluff
1 t vanilla
1. Mix sugar, evaporated milk and butter in large pot. Bring to a hard boil, and stir constantly for 8 minutes.*
2. Remove from heat and add chocolate chips, fluff and vanilla.
3. Blend* and quickly pour fudge into a 9x11 pan to set.**
*These are parts where this super fudge becomes a two-person job for me. I typically do all the measuring and pouring and Alex will do the stirring and blending. It's tiring to do by yourself, but not impossible.
**I pour half then add a layer of mini marshmallows and then pour the rest. You have to wait a minute otherwise the marshmallows will melt and you'll see the fudge wants to set right away, so while you're waiting, stir the remaining in the pot to keep it from setting.
You can also pour two 9x11 pans with the first layer, add marshmallows (or nuts!) and make another batch of a different fudge for the top. We like peanut butter & chocolate layered. You can use any chips you want for the chocolate chips called for in the recipe: peanut butter chips, butterscotch, dark chocolate... etc. I also cut the sugar down a bit if using anything other then chocolate chips since they're already so sweet, to 3 1/2 cups or 4 cups. Can be made in any pans too: I use those little foil ones and give as gifts. Enjoy!
EDIT: We recently made these with 10 oz. Reeses' chips and 8 oz. chocolate chips. It turned out absolutely fantastic, a definite favorite we'll be making again!
4 1/2 c sugar
12 oz. can evaporated milk
1 c (2 sticks) butter
18 oz. chocolate chips
7 1/2 oz. fluff
1 t vanilla
1. Mix sugar, evaporated milk and butter in large pot. Bring to a hard boil, and stir constantly for 8 minutes.*
2. Remove from heat and add chocolate chips, fluff and vanilla.
3. Blend* and quickly pour fudge into a 9x11 pan to set.**
*These are parts where this super fudge becomes a two-person job for me. I typically do all the measuring and pouring and Alex will do the stirring and blending. It's tiring to do by yourself, but not impossible.
**I pour half then add a layer of mini marshmallows and then pour the rest. You have to wait a minute otherwise the marshmallows will melt and you'll see the fudge wants to set right away, so while you're waiting, stir the remaining in the pot to keep it from setting.
You can also pour two 9x11 pans with the first layer, add marshmallows (or nuts!) and make another batch of a different fudge for the top. We like peanut butter & chocolate layered. You can use any chips you want for the chocolate chips called for in the recipe: peanut butter chips, butterscotch, dark chocolate... etc. I also cut the sugar down a bit if using anything other then chocolate chips since they're already so sweet, to 3 1/2 cups or 4 cups. Can be made in any pans too: I use those little foil ones and give as gifts. Enjoy!
EDIT: We recently made these with 10 oz. Reeses' chips and 8 oz. chocolate chips. It turned out absolutely fantastic, a definite favorite we'll be making again!
Thursday, December 15, 2011
Honey Baked Chicken Drumsticks
I’ve made this recipe a couple times and it’s always better when you leave the skin on the drumsticks: it ends up being crispier. You may also use chicken wings or thighs. Alex and I have gotten in the habit* of breaking down a whole organic chicken and this is a great way to use all the “non-breast” pieces. Enjoy!
2 lbs chicken drumsticks
2 T butter
2 T olive oil
1/2 c flour
1 1/2 t seasoned salt blend
1/3 c honey
1/4 c brown sugar
4 T lemon juice
2 t soy sauce
1. Preheat oven to 350 degrees F.
2. Wash chicken and pat dry. Toss in a food storage bag with the flour and seasoned salt.
3. Melt butter with olive oil; pour into an 11″ x 7″ baking dish. Arrange chicken in the baking dish, turning to coat with the butter mixture. Bake for 30 minutes, turning halfway through.
4. Meanwhile, in a saucepan, heat honey, brown sugar, lemon juice, and soy sauce, stirring to blend.
5. After 30 minutes, pour the honey mixture over the chicken pieces and return to the oven. Bake for 30 to 40 minutes longer, turning the chicken pieces every 10 to 15 minutes until golden and skin is crispy.
* When I say “gotten in the habit” I mean we’ve done this a handful of times: we really don’t eat meat much these days. So when we do, it’s high quality, local, free range, organic. Yeah, there’s a long list of criteria, which is why we don’t eat it often. But being winter, we’ll likely have more meat in the near future. This is just perfectly okay with Alex (and probably Tula too, although she prefers sugar cookies right now…).
2 lbs chicken drumsticks
2 T butter
2 T olive oil
1/2 c flour
1 1/2 t seasoned salt blend
1/3 c honey
1/4 c brown sugar
4 T lemon juice
2 t soy sauce
1. Preheat oven to 350 degrees F.
2. Wash chicken and pat dry. Toss in a food storage bag with the flour and seasoned salt.
3. Melt butter with olive oil; pour into an 11″ x 7″ baking dish. Arrange chicken in the baking dish, turning to coat with the butter mixture. Bake for 30 minutes, turning halfway through.
4. Meanwhile, in a saucepan, heat honey, brown sugar, lemon juice, and soy sauce, stirring to blend.
5. After 30 minutes, pour the honey mixture over the chicken pieces and return to the oven. Bake for 30 to 40 minutes longer, turning the chicken pieces every 10 to 15 minutes until golden and skin is crispy.
* When I say “gotten in the habit” I mean we’ve done this a handful of times: we really don’t eat meat much these days. So when we do, it’s high quality, local, free range, organic. Yeah, there’s a long list of criteria, which is why we don’t eat it often. But being winter, we’ll likely have more meat in the near future. This is just perfectly okay with Alex (and probably Tula too, although she prefers sugar cookies right now…).
Thursday, December 8, 2011
Schneeflöckchen/Snowflake Cookies
Mom, Kate and I have been baking Christmas cookies together as long as I can remember. My favorites were always ones called Snowflakes (Schneeflöckchen in German), so it was my duty each year to bake the Snowflakes. Mom and I had our baking day last Monday and not even two weeks later, Alex and I have polished off quite a bit of them, including all of the Snowflakes. So I made more. I misplaced my recipe from mom, but a quick Google search resulted in this awesome blog: Islaborg. This is a little different from the recipe mom has since her schooling and the yield is slightly lower, but the taste is perfect. Islaborg does a good job explaining why they're called Snowflakes: not because of their looks, but because of their melt-in-your-mouth quality. These cookies truly are addicting- enjoy!
1/2 c flour
1 1/4 c cornstarch
1/2 c + 1 t powdered sugar
3/4 c butter, softened
1 t vanilla sugar (or 1/4 t extract)*
1. Combine sugar, butter and vanilla to a slightly fluffy paste.
2. Sift in flour and cornstarch and and knead to a smooth dough.
3. Wrap the dough in tinfoil and let it rest in the fridge for about 30 minutes.
4. Preheat oven to 350 degrees F. Lightly grease a baking sheet or place a sheet of baking paper on it.
5. Take the dough out, unwrap and use approximately 1 tbs of dough to form a small ball, place on baking sheet and continue with the rest of dough until you've filled the baking sheet. These cookies will spread a little when they bake, so leave some room in between cookies.
6. Use a fork dipped in powdered sugar to flatten the cookies, this will create a pattern that is characteristic for Snowflake cookies.
7. Bake for 12-15 minutes. Make sure they don't brown, they're supposed to be white and somewhat flaky.
8. Let cool and store in an airtight container in a cool place.
*Cookies are supposed to be white, using vanilla extract over vanilla sugar will slightly color the cookies.
1/2 c flour
1 1/4 c cornstarch
1/2 c + 1 t powdered sugar
3/4 c butter, softened
1 t vanilla sugar (or 1/4 t extract)*
1. Combine sugar, butter and vanilla to a slightly fluffy paste.
2. Sift in flour and cornstarch and and knead to a smooth dough.
3. Wrap the dough in tinfoil and let it rest in the fridge for about 30 minutes.
4. Preheat oven to 350 degrees F. Lightly grease a baking sheet or place a sheet of baking paper on it.
5. Take the dough out, unwrap and use approximately 1 tbs of dough to form a small ball, place on baking sheet and continue with the rest of dough until you've filled the baking sheet. These cookies will spread a little when they bake, so leave some room in between cookies.
6. Use a fork dipped in powdered sugar to flatten the cookies, this will create a pattern that is characteristic for Snowflake cookies.
7. Bake for 12-15 minutes. Make sure they don't brown, they're supposed to be white and somewhat flaky.
8. Let cool and store in an airtight container in a cool place.
*Cookies are supposed to be white, using vanilla extract over vanilla sugar will slightly color the cookies.
Tuesday, November 29, 2011
Cranberry Sauce
Hope everyone had a fantastic Thanksgiving! I know I did! =) Here's a recipe for my favorite part of the traditional Thanksgiving meal: Cranberry Sauce. I've been using this Alton Brown recipe for a couple years, spicing* it up a little myself. It's classic and perfect and sooo easy! Enjoy!
1/4 c freshly squeezed orange juice
1/4 c 100% cranberry juice, not cocktail
1 c honey
1 pound fresh cranberries, approximately 4 cups
1. Wash the cranberries and discard any soft or wrinkled ones.
2. Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes.
3. Add cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. (Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well.) Remove from the heat and allow to cool for 5 minutes.
4. Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
5. Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.
*I add what's called "German Christmas Spice" to my mix, but it's basically just a mix of cinnamon, cardamon, clove, etc. You can be creative and add what you wish. Watch the video of Alton Brown making this recipe using the link above for ideas!
I don't usually make this recipe in a mold. This year I started canning a batch or two, which came out pretty well if I do say so myself! I typically just place the sauce in a container and stir it up to serve in a nicer bowl.
Also, if you prefer a smooth sauce, once you remove it from the heat, just run the whole batch through a strainer. This will remove any peels and pulp.
1/4 c freshly squeezed orange juice
1/4 c 100% cranberry juice, not cocktail
1 c honey
1 pound fresh cranberries, approximately 4 cups
1. Wash the cranberries and discard any soft or wrinkled ones.
2. Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes.
3. Add cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. (Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well.) Remove from the heat and allow to cool for 5 minutes.
4. Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
5. Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.
*I add what's called "German Christmas Spice" to my mix, but it's basically just a mix of cinnamon, cardamon, clove, etc. You can be creative and add what you wish. Watch the video of Alton Brown making this recipe using the link above for ideas!
I don't usually make this recipe in a mold. This year I started canning a batch or two, which came out pretty well if I do say so myself! I typically just place the sauce in a container and stir it up to serve in a nicer bowl.
Also, if you prefer a smooth sauce, once you remove it from the heat, just run the whole batch through a strainer. This will remove any peels and pulp.
Tuesday, November 22, 2011
Quinoa-Stuffed Acorn Squash
Yes, I am clearly on a squash kick. I love how local and available winter squash is these days. It’s so fresh and tasty! This recipe is no exception, super easy and very versatile. I got the idea from this Google-search result. Enjoy!
1 acorn squash, halved lengthwise and seeded
1 T butter
1 c quinoa
2 c water or vegetable broth (to cook quinoa)
1 T olive oil (for sautéing)
1/2 onion, finely chopped
4 cloves garlic, minced
1/2 c mushrooms, chopped
2 carrots, chopped
2 stalks celery, chopped
1 T parsley, chopped
1 T fresh lemon juice
1/2 c crumbled feta cheese
salt & pepper to taste
1. Preheat oven to 375 degrees F.
2. Place squash cut-side up on a baking sheet and place 1/2 T butter into each half. Sprinkle with salt and paper and bake for 45 minutes, or until tender.
3. Meanwhile, cook quinoa with water or vegetable broth according to directions.
4. Use olive oil to sauté onion, garlic, mushrooms, carrots and celery about 10 minutes until slightly brown.
5. Add sautéed vegetables to quinoa and season with parsley, lemon juice and salt and pepper, to taste.
6. Once squash halves have cooled, spoon quinoa mixture into each half. There will be leftovers. Top with feta, serve warm.
The squash I used was on a small side, it still took 45 minutes to cook, but I served more of the “stuffing” on the side (there are still leftovers). You can sub all kinds of cool stuff as well. If you follow the link to the recipe I emulated, they used a couple different items, and the recipe they revised also has different ingredients. Be creative, use what you have in the house! And let me know how it goes.
1 acorn squash, halved lengthwise and seeded
1 T butter
1 c quinoa
2 c water or vegetable broth (to cook quinoa)
1 T olive oil (for sautéing)
1/2 onion, finely chopped
4 cloves garlic, minced
1/2 c mushrooms, chopped
2 carrots, chopped
2 stalks celery, chopped
1 T parsley, chopped
1 T fresh lemon juice
1/2 c crumbled feta cheese
salt & pepper to taste
1. Preheat oven to 375 degrees F.
2. Place squash cut-side up on a baking sheet and place 1/2 T butter into each half. Sprinkle with salt and paper and bake for 45 minutes, or until tender.
3. Meanwhile, cook quinoa with water or vegetable broth according to directions.
4. Use olive oil to sauté onion, garlic, mushrooms, carrots and celery about 10 minutes until slightly brown.
5. Add sautéed vegetables to quinoa and season with parsley, lemon juice and salt and pepper, to taste.
6. Once squash halves have cooled, spoon quinoa mixture into each half. There will be leftovers. Top with feta, serve warm.
The squash I used was on a small side, it still took 45 minutes to cook, but I served more of the “stuffing” on the side (there are still leftovers). You can sub all kinds of cool stuff as well. If you follow the link to the recipe I emulated, they used a couple different items, and the recipe they revised also has different ingredients. Be creative, use what you have in the house! And let me know how it goes.
Friday, November 11, 2011
Beer Bread
Last month, mom and I went to a Tastefully Simple party and ate more than our share of their beer bread mix. We each purchased a mix to make at home, but at $5.49 + tax a box, plus the beer and butter, I figured there’s got to be an easy at home recipe. So I found one on food.com (link), and it’s fantastic!
3 c flour, sifted
3 t baking powder (omit if using Self-Rising Flour)
1 t salt (omit if using Self-Rising Flour)
1/4 c sugar
1 12 oz. can/bottle beer
1/4 – 1/2 c butter, melted
1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan and pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.
According to the link, sifting the flour is the key. I used sifted whole-wheat flour and didn’t have any issue. I also only used 1/4 cup of butter, a half cup seems a little excessive to me! This recipe is really easy to make and the product is a very hearty satisfying bread. Yum!
3 c flour, sifted
3 t baking powder (omit if using Self-Rising Flour)
1 t salt (omit if using Self-Rising Flour)
1/4 c sugar
1 12 oz. can/bottle beer
1/4 – 1/2 c butter, melted
1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan and pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.
According to the link, sifting the flour is the key. I used sifted whole-wheat flour and didn’t have any issue. I also only used 1/4 cup of butter, a half cup seems a little excessive to me! This recipe is really easy to make and the product is a very hearty satisfying bread. Yum!
Thursday, November 10, 2011
Spaghetti Squash
Our friend Steve introduced me to this recipe for spaghetti squash. I’ve made a couple variations of this, and never the recipe as it is below. It’s just a really good starting point. Enjoy!
1 spaghetti squash, halved lengthwise and seeded
2 t vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 c tomatoes, chopped
3/4 c crumbled feta cheese
3 t black olives, sliced
2 t fresh basil, chopped
1. Preheat oven to 350 degrees F. Place spaghetti squash cut sides down on a lightly greased baking sheet, and bake 30 minutes or until a sharp knife can be inserted with only a little resistance. Remove and set aside to cool enough to be easily handled.
2. In a pan over medium heat, saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
3. Use a large spoon to scoop the stringy pulp from the squash into a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
The first time I made this, I did it almost to the recipe, except I omitted the basil and went with a raw cheddar over the feta since it’s what I had. I also added a can of peas and carrots (because I was cleaning out the pantry…). It was tasty. The second time I made with chickpeas instead of black olives (and a whole lot of chickpeas at that) and parsley instead of basil and again with raw cheddar. I really liked the variation with chickpeas, the textures went well together. Chickpeas and feta cheese would probably be a perfect mix.
1 spaghetti squash, halved lengthwise and seeded
2 t vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 c tomatoes, chopped
3/4 c crumbled feta cheese
3 t black olives, sliced
2 t fresh basil, chopped
1. Preheat oven to 350 degrees F. Place spaghetti squash cut sides down on a lightly greased baking sheet, and bake 30 minutes or until a sharp knife can be inserted with only a little resistance. Remove and set aside to cool enough to be easily handled.
2. In a pan over medium heat, saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
3. Use a large spoon to scoop the stringy pulp from the squash into a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
The first time I made this, I did it almost to the recipe, except I omitted the basil and went with a raw cheddar over the feta since it’s what I had. I also added a can of peas and carrots (because I was cleaning out the pantry…). It was tasty. The second time I made with chickpeas instead of black olives (and a whole lot of chickpeas at that) and parsley instead of basil and again with raw cheddar. I really liked the variation with chickpeas, the textures went well together. Chickpeas and feta cheese would probably be a perfect mix.
Sunday, October 30, 2011
Black Bean "Chili" with Winter Squash
It’s winter squash season! I found a recipe for “black bean chili with winter squash” on vegetariantimes.com (link) and created my own variation. It’s more of a stew with everything than chili, although you can add some kick to make it spicy like chili.
3-4 medium potatoes
1 medium acorn or butternut squash
1 onion
2-3 cloves garlic, minced
1 16oz. can black beans, drained and rinsed
1 32oz. can diced tomatoes
1 16oz. can corn, drained and rinsed
1 t ground cumin
1 t cayenne pepper
salt & pepper
1. Peel and dice potatoes. Boil until easily pierced with a knife, drain and set aside.
2. Cut squash in half, scoop out seeds, and place in a microwave-safe container with 1/4 inch of water. Cover and microwave until tender, allowing 2 to 3 minutes per squash half. Remove squash and let cool, then peel and cut into chunks.
3. In a large pan, cook onion and garlic approximately 5 minutes over medium heat. Add black beans, diced tomatoes, corn, cooked potatoes and squash chunks. Season with cumin, cayenne pepper, salt and pepper and simmer for 15 minutes. Serve warm.
I’ve made this once with acorn squash and once with butternut. Both are fantastic, but acorn is definitely more time consuming peeling since it’s such a weird shape. Just something to think about.
3-4 medium potatoes
1 medium acorn or butternut squash
1 onion
2-3 cloves garlic, minced
1 16oz. can black beans, drained and rinsed
1 32oz. can diced tomatoes
1 16oz. can corn, drained and rinsed
1 t ground cumin
1 t cayenne pepper
salt & pepper
1. Peel and dice potatoes. Boil until easily pierced with a knife, drain and set aside.
2. Cut squash in half, scoop out seeds, and place in a microwave-safe container with 1/4 inch of water. Cover and microwave until tender, allowing 2 to 3 minutes per squash half. Remove squash and let cool, then peel and cut into chunks.
3. In a large pan, cook onion and garlic approximately 5 minutes over medium heat. Add black beans, diced tomatoes, corn, cooked potatoes and squash chunks. Season with cumin, cayenne pepper, salt and pepper and simmer for 15 minutes. Serve warm.
I’ve made this once with acorn squash and once with butternut. Both are fantastic, but acorn is definitely more time consuming peeling since it’s such a weird shape. Just something to think about.
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