Hello! This is what we had for supper last night. It is from Simple and Delicious. And it was pretty simple...here it is.
Ravioli Skillet
1 pound ground beef
3/4 cup chopped green pepper
1 ounce prosciutto or deli ham, chopped (I left this out. I didn't have any and figured one ounce wouldn't make much difference. It didn't)
3 cups spaghetti sauce
3/4 cup water
1 pkg (25 oz) frozen cheese ravioli
1 cup (4 oz) shredded mozarella
In large skillet, cook the beef, green pepper and prosciutto (if using) over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and water; bring to a boil. Add ravioli. Reduce heat and cover & simmer for 7-9 minutes or until ravioli is tender, stirring once. Sprinke w/ cheese. Simmer, uncovered, 1-2 minutes longer or until cheese is melted. 4 servings.
Okay so this was good, but it took more like 15-20 minutes for my ravioli to get cooked. It didn't say to defrost it first or anything. I actually prefer beef ravioli (which you can also buy frozen, I don't mean Chef Boyardee. Although I do like that) over cheese, but my m-i-l bought cheese ravioli for us at the commissary so that's what we had to work with. Everyone liked it though. I think if you did make it with beef ravioli it would be too much beef, since there is hamburger in the sauce, too. So I don't think this one makes the cut but it was good to try for a change. Talk to you guys soon!!
Tuesday, January 29, 2008
Thursday, January 24, 2008
Peanut Butter with Kisses
Sounds like Steve's dream night. But no, its a cookie recipe. This seems like a basic one, but believe it or not I did not have a peanut butter cookie recipe in my permanent file. For this one I made a double batch, and put kisses on like 3/4 of them and then criss-crossed the other ones like plain PB cookies, and they both came out fine. This is another recipe that came from Steve's sister at Christmas.
Peanut Butter with Kisses
1/2 cup sugar
1/2 cup brown sugar
1/4 cup Crisco
1/4 cup butter
1/2 cup peanut butter
1 egg
1 1/4 cup flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 bag Hershey kisses
So, I thought these ingredients looked like they would not make many cookies. So I doubled the recipe. Then I thought, this isn't much and I will just whip them together by hand and not use my handy dandy Kitchen Aid. That was dumb of me. My arm was so tired from stirring, because the dough ends up so thick. I ended up putting on my plastic chicken gloves (fresh ones) and mixing it by hand. Isn't that crazy? So use a mixer, if you have one.
Mix sugars, shortening, butter, peanut butter, and egg. In another bowl, combine all dry ingredients and stir into other mixture (here's where I started getting in trouble). After like 5 minutes you should be done. Ha ha just kidding. So then shape dough into 3/4 inch balls (Lorri says don't be tempted to make them bigger because they rise a lot. But I do not bake with rulers, and some of mine were big and some bigger. They all came out fine). Partially sink 1 kiss into each ball (Emma liked helping with this part). Place on ungreased cookie sheet and bake @ 375 for 10 minutes (until set, but not hard).
So anyone who knows Steve knows these were a hit. The kids liked them too. And I brought some to Women's Bible Study on Tuesday and they got all eaten. And I brought some to Terri's house yesterday (hence some cookies without kisses since Terri doesn't like chocolate (so crazy)) and everyone liked them there. So I'm definitely keeping the recipe and making them again.
Peanut Butter with Kisses
1/2 cup sugar
1/2 cup brown sugar
1/4 cup Crisco
1/4 cup butter
1/2 cup peanut butter
1 egg
1 1/4 cup flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 bag Hershey kisses
So, I thought these ingredients looked like they would not make many cookies. So I doubled the recipe. Then I thought, this isn't much and I will just whip them together by hand and not use my handy dandy Kitchen Aid. That was dumb of me. My arm was so tired from stirring, because the dough ends up so thick. I ended up putting on my plastic chicken gloves (fresh ones) and mixing it by hand. Isn't that crazy? So use a mixer, if you have one.
Mix sugars, shortening, butter, peanut butter, and egg. In another bowl, combine all dry ingredients and stir into other mixture (here's where I started getting in trouble). After like 5 minutes you should be done. Ha ha just kidding. So then shape dough into 3/4 inch balls (Lorri says don't be tempted to make them bigger because they rise a lot. But I do not bake with rulers, and some of mine were big and some bigger. They all came out fine). Partially sink 1 kiss into each ball (Emma liked helping with this part). Place on ungreased cookie sheet and bake @ 375 for 10 minutes (until set, but not hard).
So anyone who knows Steve knows these were a hit. The kids liked them too. And I brought some to Women's Bible Study on Tuesday and they got all eaten. And I brought some to Terri's house yesterday (hence some cookies without kisses since Terri doesn't like chocolate (so crazy)) and everyone liked them there. So I'm definitely keeping the recipe and making them again.
Deep-Dish Chicken Pie
So this one we had this past Monday, not in the ancient past like the previous two recipes. This one is from the Better Homes & Gardens 75 Years cookbook. This one was okay, but I prefer pot pies with both a top and bottom crust, and I like them better when they are from leftovers rather than making the "sauce" from scratch, I guess. Also, it seemed to have too many vegetables and not enough chicken. For some of you that wouldn't be a con, but for me it is.
Deep-Dish Chicken Pie
1 recipe pastry topper (I'm not even typing that out. Just use a pillsbury (or Great Value) pie crust, or your own recipe for pie crust. I used a store bought one)
2 tbsp margarine or butter
3 medium leeks or 1 large onion, chopped (I used the onion, but only half of one. It was like so much onion it would have been onion pie with chicken if I used the whole thing)
1 cup sliced fresh mushrooms (nope)
3/4 cup sliced celery
1/2 cup chopped sweet red pepper
1/3 cup flour
1 tsp poultry seasoning
1/4 tsp salt
1/4 tsp black pepper
1 1/2 cups chicken broth
1 cup half-and-half (wow I have been using that a lot lately)
2 1/2 cups chopped cooked chicken
1 cup frozen peas
1 beaten egg (which I think you could omit if you are using a store-bought pie crust. They have enough fat already. But of course I didn't omit it, but I would next time if I was making it again)
Lay out your pie crust. Cut some small shapes out of crust using a sharp knife or small cookie cutter. Set aside. In large saucepan melt butter over medium heat. Add vegetables and cook 4-5 minutes or until tender. Stir in flour, poultry seasoning, salt, and pepper. Add the broth and half-and-half all at once (by which I assume they mean, combine them first in a big measuring cup. I don't have a big measuring cup, so I was just super quick, adding the broth then really fast dumping in the half-and-half). Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into baking dish (I used a deep dish pie plate. Home & Garden party. They say their stoneware is from the same East Texas clay as Pampered Chef, but then on the box it says made in Thailand. Hmmmm.). Place pastry over the hot chicken mixture in dish; turn edges of pastry under and flute to top edges of dish. Brush with the egg. Place reserved pastry shapes on top of pastry. Brush again with egg. Bake @ 400 for 30-35 minutes or until crust is golden brown. Cool about 20 minutes before serving (that didn't happen either. It seems like all these recipes want you to eat your food lukewarm instead of hot.). 6 servings.
So this wasn't bad, but it won't be a make again. I have a much yummier and unhealthier recipe called "Cheater Chicken Pot Pie" that was really good. Check the archives, it's there.
Deep-Dish Chicken Pie
1 recipe pastry topper (I'm not even typing that out. Just use a pillsbury (or Great Value) pie crust, or your own recipe for pie crust. I used a store bought one)
2 tbsp margarine or butter
3 medium leeks or 1 large onion, chopped (I used the onion, but only half of one. It was like so much onion it would have been onion pie with chicken if I used the whole thing)
1 cup sliced fresh mushrooms (nope)
3/4 cup sliced celery
1/2 cup chopped sweet red pepper
1/3 cup flour
1 tsp poultry seasoning
1/4 tsp salt
1/4 tsp black pepper
1 1/2 cups chicken broth
1 cup half-and-half (wow I have been using that a lot lately)
2 1/2 cups chopped cooked chicken
1 cup frozen peas
1 beaten egg (which I think you could omit if you are using a store-bought pie crust. They have enough fat already. But of course I didn't omit it, but I would next time if I was making it again)
Lay out your pie crust. Cut some small shapes out of crust using a sharp knife or small cookie cutter. Set aside. In large saucepan melt butter over medium heat. Add vegetables and cook 4-5 minutes or until tender. Stir in flour, poultry seasoning, salt, and pepper. Add the broth and half-and-half all at once (by which I assume they mean, combine them first in a big measuring cup. I don't have a big measuring cup, so I was just super quick, adding the broth then really fast dumping in the half-and-half). Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into baking dish (I used a deep dish pie plate. Home & Garden party. They say their stoneware is from the same East Texas clay as Pampered Chef, but then on the box it says made in Thailand. Hmmmm.). Place pastry over the hot chicken mixture in dish; turn edges of pastry under and flute to top edges of dish. Brush with the egg. Place reserved pastry shapes on top of pastry. Brush again with egg. Bake @ 400 for 30-35 minutes or until crust is golden brown. Cool about 20 minutes before serving (that didn't happen either. It seems like all these recipes want you to eat your food lukewarm instead of hot.). 6 servings.
So this wasn't bad, but it won't be a make again. I have a much yummier and unhealthier recipe called "Cheater Chicken Pot Pie" that was really good. Check the archives, it's there.
Chicken Wild Rice Chowder w/ Parmesan Walnut Muffins
Okay so this one was better. This is the recipe that uses the reserved chicken from the other one. But since I'm not making that other chicken again, I would have to get mine from another source to make this again. But that's not hard. Anyway here it is...
Chicken Wild Rice Chowder
2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tbsp butter
3 tbsp flour
2 cans (14 1/2 oz each) chicken broth
2 2/3 cups cooked cubed chicken (see, you could just use canned chicken or else other leftovers)
1 pkg (8.8 oz) ready to serve long grain and wild rice (I used Uncle Ben's)
1/4 cup half and half
1/8 tsp pepper
In lg saucepan, saute the carrots, onion, and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream, and pepper; heat through. 4 servings.
So Steve is not a huge soup fan, which I found out when I was in a soup chapter of a cookbook like 2 years ago and my poor husband had soup like 4 weeks in a row, for supper, and then the leftovers (which he is always faithful to eat, regardless of what they are) for lunch at work for 2-3 days each time. After like 4 weeks he was like "it's not soup again, is it?" Which is like the only time he has said anything remotely negative about my cooking. So we had this, and I asked him if it was a make again, and he said "yes." And I said "even though it's soup?" And he said yes again. So it was pretty good. We had it with these muffins (also from Simple and Delicious)...
Parmesan Walnut Muffins
3 cups bisquick
1/4 cup plus 1 tbsp grated parmesan cheese, divided
3/4 tsp parsley flakes
1/2 tsp italian seasoning
2 eggs
1 cup milk
2 tbsp butter, melted, divided
2 tbsp chopped walnuts (I left these out. Steve does not like nuts. Sam thinks he doesn't either but I don't know)
In a large bowl, combine (I used my new Kitchen Aid =) biscuit mix, 1/4 cup parmesan cheese, parsley, and Italian seasoning. In a small bowl, whisk eggs, milk and 1 tbsp butter; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 3/4 full. Pour remaining butter over tops (1 tbsp was not enough); sprinkle with walnuts and remaining parmesan cheese. Bake at 400 for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes then remove to wire rack (I didn't do that. Once they came out of the oven they went on our plates and we ate them. Nothing bad happened). Makes 12 muffins.
So these muffins weren't so great. They were good to have with the chowder but nothing to write home about. I have other muffin recipes that I like better. But these were good for a change.
Chicken Wild Rice Chowder
2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tbsp butter
3 tbsp flour
2 cans (14 1/2 oz each) chicken broth
2 2/3 cups cooked cubed chicken (see, you could just use canned chicken or else other leftovers)
1 pkg (8.8 oz) ready to serve long grain and wild rice (I used Uncle Ben's)
1/4 cup half and half
1/8 tsp pepper
In lg saucepan, saute the carrots, onion, and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream, and pepper; heat through. 4 servings.
So Steve is not a huge soup fan, which I found out when I was in a soup chapter of a cookbook like 2 years ago and my poor husband had soup like 4 weeks in a row, for supper, and then the leftovers (which he is always faithful to eat, regardless of what they are) for lunch at work for 2-3 days each time. After like 4 weeks he was like "it's not soup again, is it?" Which is like the only time he has said anything remotely negative about my cooking. So we had this, and I asked him if it was a make again, and he said "yes." And I said "even though it's soup?" And he said yes again. So it was pretty good. We had it with these muffins (also from Simple and Delicious)...
Parmesan Walnut Muffins
3 cups bisquick
1/4 cup plus 1 tbsp grated parmesan cheese, divided
3/4 tsp parsley flakes
1/2 tsp italian seasoning
2 eggs
1 cup milk
2 tbsp butter, melted, divided
2 tbsp chopped walnuts (I left these out. Steve does not like nuts. Sam thinks he doesn't either but I don't know)
In a large bowl, combine (I used my new Kitchen Aid =) biscuit mix, 1/4 cup parmesan cheese, parsley, and Italian seasoning. In a small bowl, whisk eggs, milk and 1 tbsp butter; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 3/4 full. Pour remaining butter over tops (1 tbsp was not enough); sprinkle with walnuts and remaining parmesan cheese. Bake at 400 for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes then remove to wire rack (I didn't do that. Once they came out of the oven they went on our plates and we ate them. Nothing bad happened). Makes 12 muffins.
So these muffins weren't so great. They were good to have with the chowder but nothing to write home about. I have other muffin recipes that I like better. But these were good for a change.
Creamy Tarragon Chicken
AAAAAAH! How frustrating. We have been having "technical difficulties" getting online due to our stupid phone jack. Now Steve has fixed it (finally) and I have a bunch of new recipes to post. Some are from like two weeks ago! Can you believe it has been that long? I told Steve to hurry up and fix our connection because my reading public needs to have these recipes! Ha ha. Anyway this first one is from a magazine my mom got me a subscription to called Simple and Delicious. There are many things in here that I have marked to try, but I must say this first one wasn't so great. I liked how easy it was but it tasted like something was missing. Anyway here it is:
Creamy Tarragon Chicken
7 boneless skinless chicken breast halves
1 cup chopped onion
1 cup water
2 ounces prosciutto or deli ham, chopped
3 tbsp quick-cooking tapioca
2 tsp chicken bouillon granules
2 tsp dried tarragon
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
3 cups frozen broccoli-cauliflower blend, thawed (I used carrots)
1/2 cup half-and-half
1 1/2 cups uncooked orzo pasta (I used radiatore. Couldn't find orzo and haven't liked it in the past anyway)
In 5-qt slow cooker, combine first 10 ingredients (through pepper). Cover and cook on low 6-7 hours or until chicken juices run clear. Remove three chicken breast halves, cool, cover, and refrigerate for Chicken Wild Rice chowder (which we had 2 days later. Obviously if you don't want to make the chowder, only start w/ 4 breasts instead of 7. The chowder was better than this was, though...more to follow on that). Stir vegetables and cream into the slow cooker. Cover and cook 15 minutes longer or until vegetables are heated through. Meanwhile, cook orzo according to pkg directions. Serve with chicken and vegetables. 4 servings.
So like I said, it wasn't so great. Of course Steve liked it, although he didn't like the radiatore because he said it was too hard to pick up with a fork (?). I really liked that you could cook chicken one night for two meals. This almost tasted like it needed more salt or something, but that seems unlikely since it has salt and bouillon in it. Oh well. This one isn't going in the file. But the next one is....
Creamy Tarragon Chicken
7 boneless skinless chicken breast halves
1 cup chopped onion
1 cup water
2 ounces prosciutto or deli ham, chopped
3 tbsp quick-cooking tapioca
2 tsp chicken bouillon granules
2 tsp dried tarragon
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
3 cups frozen broccoli-cauliflower blend, thawed (I used carrots)
1/2 cup half-and-half
1 1/2 cups uncooked orzo pasta (I used radiatore. Couldn't find orzo and haven't liked it in the past anyway)
In 5-qt slow cooker, combine first 10 ingredients (through pepper). Cover and cook on low 6-7 hours or until chicken juices run clear. Remove three chicken breast halves, cool, cover, and refrigerate for Chicken Wild Rice chowder (which we had 2 days later. Obviously if you don't want to make the chowder, only start w/ 4 breasts instead of 7. The chowder was better than this was, though...more to follow on that). Stir vegetables and cream into the slow cooker. Cover and cook 15 minutes longer or until vegetables are heated through. Meanwhile, cook orzo according to pkg directions. Serve with chicken and vegetables. 4 servings.
So like I said, it wasn't so great. Of course Steve liked it, although he didn't like the radiatore because he said it was too hard to pick up with a fork (?). I really liked that you could cook chicken one night for two meals. This almost tasted like it needed more salt or something, but that seems unlikely since it has salt and bouillon in it. Oh well. This one isn't going in the file. But the next one is....
Wednesday, January 9, 2008
Peanut-Ginger Chicken
We had this for supper last night and the leftovers today for lunch. So so so so good. If you like anything chinese-y at all, you will like these. And weirdly enough, it smelled like Chex mix while it was baking. I know that sounds weird but it's true. This tasted so delicious, it is the best thing I have made in a while. It's from the Better Homes and Gardens book.
Peanut-Ginger Chicken
12 chicken thighs (about 3 lbs), skinned (I hate skinning chicken parts. I always wear vinyl gloves because I hate touching raw chicken with my bare hands)
1/2 cup hot water
1/2 cup creamy peanut butter
1/4 cup chili sauce
1/4 cup soy sauce
2 tbsp cooking oil (I used olive oil)
2 tbsp vinegar
4 cloves garlic, minced (I used garlic in a jar)
2 tsp grated gingerroot or 1/2 tsp ground ginger
1/4 tsp ground red pepper
Rinse chicken, pat dry with paper towels. Place chicken in large plastic ziploc bag set in a large deep bowl (so your marinade doesn't spill out when you pour it over the chicken). In small mixing bowl, gradually combine the hot water and peanut butter (mixture will stiffen at first). Stir in the chili sauce, soy sauce, oil, vinegar, garlic, ginger, and red pepper (use a whisk). Pour marinade over chicken (the marinade looked off-color. Lisa was here picking up Ethan and I showed her and I told her it looked like a poopy diaper. But don't let that sway you, you should still make this). Seal the bag and turn to coat chicken with the marinade. Marinate for 12 to 24 hours (I only did for 8 and it was still great), turning bag occasionally. Here is where I deviate from the recipe (even more than usual). It says you are supposed to cook the chicken on the grill, but it is January. So I heated the oven to 350, put the chicken on a broiling pan, and cooked it for 30 minutes, turning the chicken over after 25 minutes. You should definitely spray the broiling pan with cooking spray because that stuff gets burned on. Then it says, if desired, serve with hot cooked rice. I desired.
At the risk of sounding redundant I want to reiterate how good this was. Emma thought it was "too spicy" but it wasn't, because I am a big wimp when it comes to spice and this was just flavorful, not spicy. Sam ate his. And Steve and I lapped it up. It was so yummy. Nathan didn't have it because it has peanut butter in it and we're not doing that with him yet. So this is a definite keeper and one I recommend highly. See you girls soon!!
Peanut-Ginger Chicken
12 chicken thighs (about 3 lbs), skinned (I hate skinning chicken parts. I always wear vinyl gloves because I hate touching raw chicken with my bare hands)
1/2 cup hot water
1/2 cup creamy peanut butter
1/4 cup chili sauce
1/4 cup soy sauce
2 tbsp cooking oil (I used olive oil)
2 tbsp vinegar
4 cloves garlic, minced (I used garlic in a jar)
2 tsp grated gingerroot or 1/2 tsp ground ginger
1/4 tsp ground red pepper
Rinse chicken, pat dry with paper towels. Place chicken in large plastic ziploc bag set in a large deep bowl (so your marinade doesn't spill out when you pour it over the chicken). In small mixing bowl, gradually combine the hot water and peanut butter (mixture will stiffen at first). Stir in the chili sauce, soy sauce, oil, vinegar, garlic, ginger, and red pepper (use a whisk). Pour marinade over chicken (the marinade looked off-color. Lisa was here picking up Ethan and I showed her and I told her it looked like a poopy diaper. But don't let that sway you, you should still make this). Seal the bag and turn to coat chicken with the marinade. Marinate for 12 to 24 hours (I only did for 8 and it was still great), turning bag occasionally. Here is where I deviate from the recipe (even more than usual). It says you are supposed to cook the chicken on the grill, but it is January. So I heated the oven to 350, put the chicken on a broiling pan, and cooked it for 30 minutes, turning the chicken over after 25 minutes. You should definitely spray the broiling pan with cooking spray because that stuff gets burned on. Then it says, if desired, serve with hot cooked rice. I desired.
At the risk of sounding redundant I want to reiterate how good this was. Emma thought it was "too spicy" but it wasn't, because I am a big wimp when it comes to spice and this was just flavorful, not spicy. Sam ate his. And Steve and I lapped it up. It was so yummy. Nathan didn't have it because it has peanut butter in it and we're not doing that with him yet. So this is a definite keeper and one I recommend highly. See you girls soon!!
Chewy Oatmeal Snack Bars
Hello! This year my sister-in-law made a bunch of different cookies for Christmas, then gave a few of each one along with the recipes for them. That's a pretty good idea, I think. So this was one of her recipes, although I don't remember these being in the cookie bag. These actually came out more like homemade granola bars. The reason I tried them was to see if they would be something healthy and yummy. And they are pretty good, as long as you think of them as granola bar-like things and not like a dessert thing. They are quite hearty.
Chewy Oatmeal Snack Bars
1/2 cup butter
2/3 cup brown sugar
2/3 cup maple flavored syrup
2/3 cup cruncy peanut butter (I used creamy, we don't really like crunchy)
1 tsp vanilla
1 cup dried cranberries (I used dried mixed berries because it sounded like it would be better)
1 cup graham cracker crumbs
3 cups quick oats
1 cup wheat germ (yes, I did buy and use this. Steve doesn't know yet though)
Grease bottom and sides of 13x9 pan with shortening. In large mixing bowl combine cranberries, graham cracker crumbs, oats, and wheat germ. Melt butter in 2 qt saucepan over med/low heat. Stir in brown sugar & maple syrup, heat to boiling. Boil for 1 minute, stirring constantly. Remove from heat, stir in peanut butter and vanilla til smooth. Pour mixture over dry mixture in mixing bowl and mix together well. Press evenly into prepared pan. Cover and refrigerate for 2 hours. Cut into 24 squares.
And even though usually if we make brownies in a pan this size we get like 8 brownies, really if you cut these into 24 squares, one will be enough for a serving. So there's my foray into healthful eating.
Chewy Oatmeal Snack Bars
1/2 cup butter
2/3 cup brown sugar
2/3 cup maple flavored syrup
2/3 cup cruncy peanut butter (I used creamy, we don't really like crunchy)
1 tsp vanilla
1 cup dried cranberries (I used dried mixed berries because it sounded like it would be better)
1 cup graham cracker crumbs
3 cups quick oats
1 cup wheat germ (yes, I did buy and use this. Steve doesn't know yet though)
Grease bottom and sides of 13x9 pan with shortening. In large mixing bowl combine cranberries, graham cracker crumbs, oats, and wheat germ. Melt butter in 2 qt saucepan over med/low heat. Stir in brown sugar & maple syrup, heat to boiling. Boil for 1 minute, stirring constantly. Remove from heat, stir in peanut butter and vanilla til smooth. Pour mixture over dry mixture in mixing bowl and mix together well. Press evenly into prepared pan. Cover and refrigerate for 2 hours. Cut into 24 squares.
And even though usually if we make brownies in a pan this size we get like 8 brownies, really if you cut these into 24 squares, one will be enough for a serving. So there's my foray into healthful eating.
Friday, January 4, 2008
Monterey Jack Cheese Soup
Hello! We had this on Wednesday for supper before church. Also, that day I made homemade yeast bread for the first time, with only 2 calls to my mom, so that was pretty cool. It was whole wheat and rather dense, so I won't bother with posting that recipe, but I am going to try my hand at white bread next (Cinnamon Swirl--stay tuned). Anyway we had this soup with the bread. I think I was expecting something heartier, but it ended up being the texture of tomato soup (the Campbell's version). Except white. So it was weird. I almost dumped the whole thing down the sink because it didn't look at all appetizing. But you know Duke Frugal would never allow that. He said let's just try it, and if it's not good we can just have homemade bread for supper (they used to do that in pioneer days all the time. I know because I read the books). So we tried it, and it was actually quite yummy! We dipped our dense wheat bread into it, and then when that was gone tried it with saltines, just like we do for tomato soup, and it was very good. So here it is...
Monterey Jack Cheese Soup
1 cup chicken broth
1 lg tomato, peeled, seeded, and diced (boy is it hard to peel a tomato)
1/2 cup finely chopped onion
2 tbsp chopped green chilies (I left these out because I thought they would make it too spicy)
1 garlic clove, minced
2 tbsp butter
2 tbsp flour
salt & pepper to taste
3 cups milk, divided
1 1/2 cups (6 oz) shredded Monterey Jack cheese
In a 3 qt sauce pan, combine broth, tomato, onion, chilies, and garlic. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Remove from heat and set aside. In another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in 1 1/2 cups milk. Bring to a boil; cook & stir for 1 minute or until thickened. Slowly stir into vegetable mixture. Reduce heat; add cheese and remaining milk (even though it doesn't say this, I think you return the original pan to the burner. Because how can you reduce the heat of something that is removed from heat?). Cook and stir over low heat until cheese is melted. Serve immediately. 5 servings.
This is from the Taste of Home cookbook that mom got me & Jess for Christmas, and she has one too. For interested parties, this was on page 66. I totally didn't follow my own seestem, because usually I work straight through a cookbook until I'm done and don't go to another one, unless it's a cooking magazine which I try to incorporate when I get the magazine. But I knew I was making that bread this week and wanted something soupy to go with it. So when I was glancing through this one I saw this recipe and it sounded good & easy. But no wonder they don't have a picture of it with the recipe. I bet nobody would make it then.
Monterey Jack Cheese Soup
1 cup chicken broth
1 lg tomato, peeled, seeded, and diced (boy is it hard to peel a tomato)
1/2 cup finely chopped onion
2 tbsp chopped green chilies (I left these out because I thought they would make it too spicy)
1 garlic clove, minced
2 tbsp butter
2 tbsp flour
salt & pepper to taste
3 cups milk, divided
1 1/2 cups (6 oz) shredded Monterey Jack cheese
In a 3 qt sauce pan, combine broth, tomato, onion, chilies, and garlic. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Remove from heat and set aside. In another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in 1 1/2 cups milk. Bring to a boil; cook & stir for 1 minute or until thickened. Slowly stir into vegetable mixture. Reduce heat; add cheese and remaining milk (even though it doesn't say this, I think you return the original pan to the burner. Because how can you reduce the heat of something that is removed from heat?). Cook and stir over low heat until cheese is melted. Serve immediately. 5 servings.
This is from the Taste of Home cookbook that mom got me & Jess for Christmas, and she has one too. For interested parties, this was on page 66. I totally didn't follow my own seestem, because usually I work straight through a cookbook until I'm done and don't go to another one, unless it's a cooking magazine which I try to incorporate when I get the magazine. But I knew I was making that bread this week and wanted something soupy to go with it. So when I was glancing through this one I saw this recipe and it sounded good & easy. But no wonder they don't have a picture of it with the recipe. I bet nobody would make it then.
Tuesday, January 1, 2008
Onion-Cheese Bread
Hello! This I made for the Coffin's New Year's Eve party. I know, it was a bold move to make a new recipe and then bring it to a place where many people would try it. But I had no choice, since it was storming yesterday and I didn't want to clean off my car and bring all 3 kids to the store to get ingredients for anything else. But it ended up pretty good, and it smelled really good while it was baking, too. It's from the Better Homes & Gardens one.
Onion-Cheese Bread
1/2 cup chopped onion
2 tbsp margarine or butter
1/2 cup milk
1 slightly beaten egg
1 1/2 cups bisquick
1 cup shredded cheddar cheese
1 tbsp poppy seed
cooked thinly sliced onion
Grease 8x1 1/2 inch round pan, set aside. Cook chopped onion in 1 tbsp butter until onion is tender. Stir together milk and egg. Add to biscuit mix; stir just until moistened. Add the onion mixture, half the cheese, and half the poppy seed to biscuit mixture. Spread batter in prepared pan. Sprinkle w/ remaining cheese and poppy seed. Arrange cooked onion on top. Melt remaining 1 tbsp butter and drizzle over mixture in pan. Bake @ 400 for 20 minutes or until toothpick comes out clean. Serve warm.
So I cut this into 8 pieces, and there were 2 left at midnight. Steve and I each had one, and we thought it was good. A couple people, but I can't remember who exactly, said it was good, too. So I'm keeping this one. You should try it.
Onion-Cheese Bread
1/2 cup chopped onion
2 tbsp margarine or butter
1/2 cup milk
1 slightly beaten egg
1 1/2 cups bisquick
1 cup shredded cheddar cheese
1 tbsp poppy seed
cooked thinly sliced onion
Grease 8x1 1/2 inch round pan, set aside. Cook chopped onion in 1 tbsp butter until onion is tender. Stir together milk and egg. Add to biscuit mix; stir just until moistened. Add the onion mixture, half the cheese, and half the poppy seed to biscuit mixture. Spread batter in prepared pan. Sprinkle w/ remaining cheese and poppy seed. Arrange cooked onion on top. Melt remaining 1 tbsp butter and drizzle over mixture in pan. Bake @ 400 for 20 minutes or until toothpick comes out clean. Serve warm.
So I cut this into 8 pieces, and there were 2 left at midnight. Steve and I each had one, and we thought it was good. A couple people, but I can't remember who exactly, said it was good, too. So I'm keeping this one. You should try it.
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