1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried fennel seed
Place all ingredients in a glass jar with a tight fitting lid, shake until well blended
Thursday, July 26, 2012
Tropical Spice Rub
Posted by Unknown at 11:08 PM2 teaspoons dried cilantro
2 teaspoons garlic powder
2 teaspoons salt (I use sea salt)
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground oregano
Combine all ingredients and then store in air tight container
No-Bake Cappuccino Pie
Posted by Unknown at 10:41 PM- This is a recipe I got from my grandma and she makes it for there get together's and I have eaten and its is so yummy, however like I mentioned I have a horrible time baking and so this is a recipe that my grandma makes me, but I thought I'd share anyways because it makes your mouth water!
- 8 oz cream cheese, softened
- 2/3 cup mocha cappuccino spread
- 1 1/2 cups powdered sugar
- 1 cup milk
- 8 oz Cool Whip, thawed
- 9" graham cracker crust
Beat the cream cheese and cappuccino spread together with electric mixer.
Add powdered sugar and milk. Blend well.
Fold in Cool Whip.
Pour into graham cracker crust.
Freeze until ready to serve.
If you a use store bought graham cracker crusts, you might be able to get 2 pies
from this recipe. Store bought crusts are quite a bit smaller than homemade.
Summer Corn Salad
Posted by Unknown at 8:28 PMSummer Corn Salad:
8 ears sweet corn
1 large red pepper diced
1 red onion minced
3 large tomatoes or 1 1/2 pounds cherry tomatoes
1/3 cup cilantro
1/3 cup lime juice
1/3 extra virgin olive oil
sea salt and black pepper to taste
Cut the corn off the cob and put into the pot and steam it for about 3 to 5 minutes in 1/4 cup salted water.
Remove lid and continue to cook, stirring until almost all of the water is gone
Toss 3everything together and chill for about 2 hours then serve
Sunshine Pickles (canning recipe)
Posted by Unknown at 10:57 AMDash of turmeric
1 qt. water
1 pt. vinegar
1/2 c. salt
Garlic
Sm. cucumbers
Sprig of dill
Heat turmeric, water, salt and garlic to boiling point. But do not boil. Pack cucumbers firmly into jars with a few sprigs of dill. Pour on syrup, seal and set in sun for 3 weeks. No processing needed.
Bread Bowls Recipe
Posted by Unknown at 10:49 AMIngredients
1 loaf (1 pound) frozen bread dough, thawed
1 egg, beaten
Directions
Cut loaf into three equal portions; form each into a ball. Place 4 in. apart on a greased baking sheet. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place until doubled, about 2-3 hours. Brush with egg. Bake at 350° for 25 minutes or until golden brown. Cool. Cut the top fourth off each loaf; carefully hollow out top and bottom, leaving 1/2-in. shell. (Discard bread from inside or save to make croutons or bread crumbs.) Fill with soup, dip or salsa. Replace top if desired.
Make's: 3 medium bowls.
Wednesday, July 25, 2012
Zucchini Bites
Posted by Unknown at 2:06 AM2 cups grated zucchini, patted dry
2 large eggs
1/2 medium onion
1/2 cup grater sharp chedder cheese
1/2 cup italian seasoned breadcrumbs
Salt and papper to taste
Cooking spray
Pre heat your oven to 400
Combine all ingredients in a bowl together. Spray your muffin pan with the cooking spray. Fill each muffin spot with the mixture pushing it down to get rid of as maby air pockets as you can.
Bake for 18-22 minutes or until golden brown on the top.
Remove them from the muffin holes why they are still hot (I use a butter knief and spoon to remove mine being very careful to not scrath my pan) allow them to cool for abiut another 3-5 minutes then serve.
These are great for breakfast, snack, lunch, or a veggies dish to go with dinner.
I made these today for all 7 kids and 3 adults and everyone loved them. Nice and simple yet yummy and fresh straight from the garden. :)
Monday, July 23, 2012
Bacon Jalapeno Poppers (another favorite of my husband)
Posted by Unknown at 1:42 AMIngredients:
2 bacon strips, halved
2 jalapeno peppers, halved lengthwise and seeded
4 teaspoons shredded Colby cheese
4 teaspoons cream cheese, softened
Directions:
In a small skillet, cook bacon over medium heat until partially cooked but
not crisp. Remove to paper towels to drain but keep the bacon warm. You
want them flexible.
Combine cheeses, spread into each pepper half. Wrap a piece of bacon
Bacon Biscuit Wheel (my husbands favorite)
Posted by Unknown at 1:40 AMIngredients
1 jar (5 ounces) sharp American cheese spread3 tablespoons butter-flavored shortening1 tube (12 ounces) flaky biscuits4 bacon strips, cooked and crumbled2 tablespoons minced fresh parsley
DirectionsIn a small saucepan, melt the cheese spread and shortening; stir until blended. Pour into a well-greased 6-cup oven-proof ring mold or 9-in. fluted tube pan. Cut each biscuits into quarters and place over cheese mixture. Bake at 400° for 12-14 minutes or until golden brown. Immediately invert pan onto a serving platter and remove. Sprinkle with bacon and parsley. Serve warm. Makes About: 10 servings.
Apple Pie Bars
Posted by Unknown at 1:22 AMThis is my next adventure as soon as apples are ready to pick:
Ingredients:
5 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 cups shortening
4 egg yolks, beaten
2 cups boiling water
Place the lavender in a pitcher; pour the boiling water over
the lavender; cover with plastic wrap and allow to steep
10 minutes; strain and discard the lavender from the water
and return the water to the pitcher. Add the cold water,
lemon juice, and sugar to the pitcher and stir until the
sugar dissolves. Refrigerate until serving.
( I am going to try this recipe as soon as I get back to chico and get fresh
lavender, my daughter Emilie and I got a lavender tea today at one of our
local coffee houses and it was so good I have been online searching
recipes)
Easy Summery Squash on the BBQ
Posted by Unknown at 12:01 AMDirections
Preheat the BBQ to medium high.
Toss 1 1/2 pounds sliced squash , zucchini, summer squash, (any of these or combine them i do)
1 red onion sliced coated with olive oil
sprinkle with salt and pepper.
Grill 3 to 5 minutes per side. Then zest and juice of 1 lemon, and some chopped parsley or basil.
Top with shaved parmesan cheese.
Sunday, July 22, 2012
Raise Bread French Toast Casserole with Maple Syrup
Posted by Unknown at 11:46 PMRaisin Bread French Toast Casserole with Maple Syrup
(my family's favorite)
- 1 loaf Raisin Bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Sprinkle with salt
- Top Maple Syrup
Directions
Slice raisin bread into cubes, 1-inch each. Place slices in a greased 9 by 13 inch baking dish in the bottom, overlapping the slices slightly. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate 2 hours or overnight.
Preheat oven to 350 degrees F for about 40 minutes or until golden brown.
Let stand for about 5 minutes then cut and serve with maple syrup over the top.
My kids love this recipe and it is great to make if you have company and need a easy breakfast or if you like breakfast for dinner.
Watermelon Bites
Posted by Unknown at 11:21 PM- 1 cup low fat plain yogurt
- 1 1/2 pound piece red or yellow seedless watermelon with rind
- 1 lime, cut into wedges
- 1/2 cup chopped fresh mint leaves
- Curry powder
- Cayenne Pepper ( I don't use this)
Line a small bowl with a coffee filter. Put the yogurt in it, set it over a
bowl, and refrigerate 2 hours. Discard the expressed liquid and put yogurt
in a small serving bowl.
Cut the rind off the watermelon and cut the fruit into pieces a couple inches
long and about 1/2-inch square. Arrange on a platter with the limes. Put
the mint, curry, and cayenne, in 3 small bowls.
Squeeze lime over the watermelon. Dip melon into the yogurt, then into a
little curry and as much cayenne as you like and finish with the mint.
Nibble on.
Thursday, July 19, 2012
Heirloom Tomato Salad
Posted by Unknown at 10:00 AMHeirloom Tomato Salad
4 medium ripe tomatoes, sliced
1/4 cup red onion, chopped
2 tbsp extra virgin olive oil
8 kalamata olive's
fresh basil, sliced
kosher salt and fresh pepper
Directions:
In a bowl combine onions, olive oil, salt and pepper. Let it marinate about
5-10 minutes. Slice the tomatoes and arrange on a plate. Pour olive oil
and onions on top and season with additional salt and pepper. Top with
fresh basil. Divide equally in 4 plates.
Sausage Gravy and Biscuits
Posted by Unknown at 9:45 AM2 pounds pork sausage (not links)
1 cup chopped onion
6 Tbsp all purpose flour
3 cups cold milk
1/8 tsp black pepper
Directions
In a large skillet, brown the sausage and onion over medium heat, breaking it up with a fork as they aren't big chunks, drain the sausage when its cooked through.
sprinkle flour over the sausage mixture, stirring to coat the meat.
reduce the heat to low, cook and stir for about 2 minutes (do not allow the flour to brown) slowly stir in the pepper and then the milk and let it simmer for about another 5 minutes.
serve over your favorite type pf biscuits store bought of homemade.
Minestrone Soup with Sweet Sausage
Posted by Unknown at 9:44 AMIngredients
- 3 tablespoons extra virgin olive oil
- 3/4 cup broken spaghetti or linguine
- 1 pound sweet Italian sausage, bulk or cut from casing
- 1 carrot, chopped
- 1 bulb fennel, chopped
- 4 cloves garlic, sliced or chopped
- 1 onion, chopped
- Salt and freshly ground pepper
- One 14-ounce can cannellini beans, drained
- One 14-ounce can garbanzo beans, drained
- 8 cups Chicken Poaching Liquid, recipe follows, or store-bought chicken stock
- 2 plum tomatoes
- A few sprigs fresh rosemary, leaves stripped and chopped
- A few sprigs fresh thyme, leaves stripped and chopped
- Grated Parmigiano-Reggiano, to pass at the table
- Ciabatta rolls, for serving
Directions
Heat 1 tablespoon extra virgin olive oil in a soup pot over medium heat. Add the pasta and toast until deep golden, nutty and fragrant, then remove the pasta and reserve. Add the remaining 2 tablespoons extra virgin olive oil and raise the heat a bit. Add the sausage and cook until browned, then transfer the sausage to a plate. Add the carrots, fennel, garlic and onions, and season with salt and pepper. Cook until tender, about 10 minutes. Return the sausage to the pot and add the beans and Chicken Poaching Liquid.
Using the large holes of a box grater, grate the tomatoes into the soup. Add the rosemary and thyme, and season with salt and pepper. Simmer the soup to combine the flavors. Return the soup to a boil, stir in the toasted pasta and cook until al dente.
Ladle the soup into shallow bowls and top with the cheese. Serve with ciabbatta rolls.
Cook's Note: If you are not serving the soup immediately, cool and store it in the refrigerator before adding the pasta. Return it to a boil and cook the pasta as directed.
Chicken Poaching Liquid:
- One 4-pound whole chicken
- 2 bay leaves
- 2 carrots, quartered
- 2 ribs celery, quartered
- 1 lemon, sliced
- 1 large onion, quartered with root end attached
- A few black peppercorns
- A few stems fresh rosemary
- A few stems fresh thyme
- Salt
Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones and separate the meat into bite-size pieces. Strain the stock and reserve.
Easy Peanut Butter Cookies
Posted by Unknown at 12:51 AMEasy Peanut Butter Cookies
ok guys I told you I have a really hard time baking, and I can make these, this is a very simple and yummy recipe. If i can make them I think my 8 year old can make them :) truth be told I have a very hard time when it comes to baking anything but these turned out. They are yummy!
Ingredients
- 1 large egg
- 1 cup smooth peanut butter
- 1 cup sugar
- 30 chocolate Hershey's Kisses, unwrapped
Directions
Heat oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a mixer bowl, beat together the egg, peanut butter, and sugar until a dough forms.
Shape the dough into small balls and place 1 inch apart on the prepared baking sheet.
Bake for 10 minutes. Remove baking sheet from oven and immediately press a chocolate kiss in the middle of each cookie
Transfer to a rack and cool.
Mexican Rice *the best recipe I have found so far**
Posted by Unknown at 12:43 AM- Mexican Rice
- I have to say I have about 8 or 9 recipes for mexican rice and this is my favorite so far!
- 2 tablespoons butter
- 1 1/2 cups long-grain rice
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 clove garlic, minced
- 2 cups water
- 1 (14 1/2-ounce) can diced tomatoes with green chiles
- 1 teaspoons chili powder
- 1 teaspoon salt
- 1 cup shredded Cheddar
Directions
In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.
Tuesday, July 17, 2012
Cherry Lime Pops
Posted by Unknown at 11:13 AM1 lb cherries
1/2 cup water
1/4 cup sugar
3 tbsp fresh lime juice
Directions:
Stem the cherries and remove the pits. In a medium saucepan over medium heat,combine the cherries with the water, sugar, and lime juice, and cook until the cherries are very soft and cooked through, about 10-15 minutes. Remove from heat and let it cool to room temperature.
Puree the cherries and their liquid and put the mixture through a fine sieve.
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