Sunday, March 4, 2018

HALF-PINT COOKING MUFFINS

My daughter clued me into this website (halfpintcooking.com.) The recipes are geared to teaching children to cook.  Kids or not, these are very good muffins.


Ingredients:
     2 cups Flour
     1 Tbsp Baking Powder
     ½ tsp Salt
     ½ cup Sugar
     1  Large Egg
     1 tsp Vanilla Extract
     ⅓ cup Oil
     1 cup Milk

Mix-in options:Blueberries, Chocolate Chips, Lemon Extract and Poppy Seeds, Coconut, Craisins, Raspberries, Brown Sugar and Oats, nuts, etc.

1-Make sure you have all the ingredients, clean your work area, and wash your hands.
2-Preheat oven to 400 degrees.
3-Spray your muffin tins or put paper liners in the muffin tins.
4-In a large bowl add your flour, baking powder, salt and sugar. Mix it all together.
5-In a separate bowl add your milk, vanilla extract, egg, and oil. Whisk it all together.
6-Pour the wet ingredients into the dry ingredients. Mix it until it’s just combined. It doesn’t have to be smooth. Do not over mix. If you over mix it then the tops will be more like a tall cone. You want it to be a nicely rounded top.
7-Fill the muffin tins about ⅔ of the way full.
8-Add any mix-ins on top of the muffins and then get a toothpick to stir them in a little. Again, try not to over mix it.
9-Bake them for 17-19 minutes. Let them cool down a little before taking them out.
10-Clean up your mess.
11-Eat, Share, enjoy!!!



Saturday, February 3, 2018

QUICK STIR FRY

This has become one of my most favorite meals, and it is quick and easy to prepare.

Note, the directions are for one serving, so just increase as needed for more servings.  All ingredient amounts are approximate.  

The picture shows a couple of sauces I have used.  
And sorry - I forgot to put the cashews in the picture!



1. Assemble ingredients:
        Frozen stir fry vegetables
        Onions - green or yellow cut up
        Chicken (canned, fresh or frozen - if frozen, thaw)
        Oriental sauce
        Cashews 

2. Heat skillet to medium high

3. Add cooking oil to generously cover bottom of pan 
    (I like to use olive oil)

4. For each serving, add:
         2-3 handfuls of frozen stir fry vegetables
         1/4-1/2 cup chopped onion

5. Stir while cooking for about 5 minutes

6. Add:   1/2 can chicken, drained, OR equivilant of
               1 chicken tender, cut up and thoroughly cooked* 

7. Cook about one minute while continuing to stir.

8. Add:
        1/4 cup cashews 
        Your favorite oriental sauce - enough to lightly 
           cover ingredients, and continue to stir for about 
           one minute. 

Serve as is or over ric

*NOTE: if using fresh chicken, cut into pieces and cook in skillet first, then set aside. Make sure chicken is thoroughly cooked. Add chicken at the end with the cashews and sauce.

OPTION: Instead of chicken, use cut up meatballs. I used frozen fully cooked meatballs, and microwaved them enough to thaw a little, so I could cut them into pieces. Add as step #6. This is especially good with Panda Express Mandarin Sauce. Very tasty!


Thursday, January 25, 2018

ZUCCHINI CAKE

This recipe came from a friend.

Combine: 
        1/2 cup margarine or butter (I prefer butter)
        1 3/4 cups sugar

Add: 1 cup applesauce
        2 eggs
        1/2 cup sour milk (1/2 cup milk; 1 tsp. vinegar or lemon 
                   juice - let sit a few minutes.)
        1 tsp. vanilla

Combine and add to above ingredients: 
        2 ½ cups flour
            (I use 3/4 cup whole wheat for part of the flour)
       1 tsp. salt
       1 tsp. soda
       1 tsp. baking powder
       1/2 tsp. each cinnamon, nutmeg, cloves
       1/4 cup powdered cocoa

Stir in 2 cups grated zucchini

Sprinkle over top: 
       3/4 cup brown sugar and 6 oz. chocolate chips


Bake in a greased 9x13 pan at 350 degrees for 40-45 min. Test with toothpick.

NOTE: You can shred and freeze zucchini to use in recipes. Be sure to add all that is in the container, including the water that separates from the zucchini. I usually put one cup shredded zucchini in a zippered sandwich bag, lay it flat and freeze. Thaw before using.


Saturday, November 4, 2017

LASAGNE


Heat large pan (3-4 qt.) of water to boiling.
Add about:
       1 Tbsp. Salt
       12 Lasagne noodles (add slowly allowing hot water
            to bend noodles to fit into pan.)
       1 Tbsp. (about) vegetable oil to prevent sticking
Bring to boil, reduce heat to medium high and cook for 
            about 5-7 minutes.
Drain in colander.

While noodles are cooking, brown:
       1 lb. Hamburger (break into small pieces)

Have ready:
       24-oz. Jar of your favorite spaghetti sauce (I like Prego 
            Sauce with Meat or Western Family Sauce with Meat)
       Garlic powder
       Oregano and/or Italian herbs
       2 cups fresh spinach, chopped
       1/4 cup fresh basil leaves, chopped 
            (or use basil from your spice cupboard)
       1 pint cottage cheese – small curd
       1 small-medium onion, chopped
       2 cups mozzarella cheese
       Granulated Parmesan cheese

Spread about 1/2 cup sauce into bottom of 9x13 pan 
           (glass pan bakes the best.)
Place 3 lasagne noodles lengthwise in pan on top of sauce.

Use a third or each ingredient per layer, except as noted.
       Spaghetti sauce (about 1/3 cup per layer)
       Garlic powder (sprinkle on)
       Oregano and/or Italian herbs (2-3 tsp. per layer)
       Cottage cheese – small curd
       Chopped spinach
       Basil leaves
       Chopped onion
       Hamburger
       Mozzarella cheese (1/3 cup per layer)
       Granulated Parmesan cheese (sprinkle liberally)

Repeat layers two more times.
Top with final three lasagne noodles, the rest of the spaghetti sauce, and cheeses.
Cover with aluminum foil and bake at 350OF for 45 minutes.
Remove foil and continue to bake for additional 10 minutes.
Remove from oven and let sit for 10 minutes before cutting. 

YIELD: 6-8 SERVINGS   

Saturday, October 28, 2017

BLACK CAT COOKIES

Found this on Pinterest:  Holiday Cottage http://www.holidaycottagepage.com/  
My notes are in red.



1. Combine in large bowl and beat at medium speed until well mixed:
          2 cups sugar
         1 cup butter, softened

2. Add 3 eggs, one egg at a time, beating well after each addition.

3. Add 1 Tablespoon vanilla; beat until well mixed.
 
4. Combine in medium bowl:
         3 cups all-purpose flour
         ¾ cup unsweetened cocoa
         ½ tsp. baking powder
         ½ tsp. baking soda
         ½ tsp. Salt

5. Add flour mixture to butter mixture and mix on low speed. Increase speed and beat until well mixed.

6. Divide dough in half. Shape each half into a ball; flatten to ½ inch thick. Wrap each half in plastic wrap.  Refrigerate until firm (at least 2 hours.)

7. Heat oven to 350OF. Roll out first pack of dough on lightly floured surface to ¼ inch thickness. Cut with 2-inch round cookie cutter (biscuit cutter works well.) Place onto ungreased cookie sheet or parchment covered cookie sheet.

8. Using fingers, pinch up ears at top of each circle. Place 2 pieces of candy corn onto cookie for eyes, and one red cinnamon candy for nose (heart-shaped cinnamon candies turned upside down work well. Press tines of fork on each side below eyes to make whiskers.




9. Bake 7-9 minutes or until cookies are set. Let cool 1 minute on cookie sheet; remove to cooling rack.

Saturday, September 16, 2017

CRISPY WHOLE WHEAT WAFFLES*



Combine:
         2 cups whole wheat flour
         1 Tbsp. sugar
         1 tsp. baking powder
         1/2 tsp. Baking soda
         1/8 tsp. Cinnamon
Beat to soft peaks:
         3 egg whites brought to room temperature

Combine and add to dry ingredients:
         2 1/2 cups buttermilk
         1 tsp. Vanilla

Fold beaten egg whites into above mixture.
Bake in waffle iron until brown.

*Fold means to gently stir – do not beat.

When making large quantities, place cooked waffles on a baking sheet and keep warm in oven set at about 190o.

To freeze leftovers, place waffles on flat plate or pan and freeze, then place in Ziploc bag to store.  To use frozen waffles, reheat in toaster or microwave.  My favorite way is to heat until barely warm in microwave, then toast in toaster or toaster oven.

Delicious with any topping:  sliced fresh fruit, whipped cream, syrups, etc.  
See Maple Syrup recipe on this blog.

Nutrition  (approximate, depending on brand of ingredients)
Serving size 1 waffle 4"x4.5"
    Calories  95
    Total Fat .71g
        Saturated Fat .28g
    Cholesterol 0mg
    Sodium 137mg
    Carbohydrates 18 g
    Fiber 2.5 g 
    Sugar 3 g
    Protein 4.5g

Tuesday, August 15, 2017

NO YEAST DINNER ROLLS

This recipe comes from Recipes from Heaven and was posted on Facebook in August 2017. I tweaked the salt just a bit because it seemed too salty to me (this from the salt queen!) The original recipe calls for 1 tsp. salt.

Mix thoroughly:
       1 cup flour
       1 tsp. baking powder
       3/4 tsp. salt

Add and mix together (batter will be soft and spoonable):
       1/2 cup milk
       2 Tbsp. Mayo

Grease muffin tin (5 of the 6 wells.)
Spoon batter into tin.

Bake at 350o for 15-18 minutes until golden brown.
Brush tops with butter and serve.

YIELD: 5 ROLLS