Monday, December 13, 2010

German Pancakes

6 eggs
1 cup milk
1 cup flour
1/2 cup butter or margarine (a single stick)

Directions: Place the butter in a 9 x 13 pan to melt. Mix the eggs, milk and flour. Pour the egg mixture into the melted butter and bake at 350 degrees for about 25 minutes.

Tuesday, October 19, 2010

Divine Corn Bread

Serve with the white chili, found below. You won't be sorry.

½ cup melted margarine (cooled a little)*

2/3 cup sugar

2 eggs

1 cup soured milk or buttermilk (The lady who gave me this says she always uses buttermilk)
½ tsp. baking soda

1 cup flour (white or wheat)

1 cup cornmeal

1 tsp. salt

Mix together flour, cornmeal and salt – set aside. Stir buttermilk and soda together in a large bowl. Beat margarine, sugar, and eggs until fluffy and add to buttermilk/soda mixture. Stir in dry ingredients. Bake in a greased 8x8 pan at 350 for 30 minutes (until top bounces back or toothpick comes out clean)

*I just made this for the first time yesterday, so I don't know if you could substitute butter for the margarine. ENJOY!

White Chili

2 chicken breasts, cooked and shredded
1 onion, finely chopped
1/2 jalapeno, finely chopped*
2 cloves garlic
4 cups chicken broth
1 can (4 oz.) diced green chilies
2 cans (15 oz. each) white beans, sometimes called Great Northern beans
1 t cumin
1 t ground oregano
1/2 t cayenne pepper*
2 T cornstarch dissolved in 1/4 c cold water
1 c shredded cheese

Saute onion, jalapeno and garlic in oil over medium heat for 2 - 3 minutes. Add chicken broth, chilies, beans and spices and bring to a boil; add cornstarch mixture and reduce heat to a simmer. Add chicken and cheese; simmer until chicken is warm and cheese is melted. Serve with cornbread.

* The original recipe called for a whole jalapeno and a full teaspoon of cayenne pepper, but it was too spicy for our kids so we cooled it down this time. Also, if I want it a little creamier, I add a can of cream of chicken soup, 4 oz. of cream cheese, or sour cream to taste.

Sunday, June 13, 2010

Carrot Cake

*Richardson's recipe (i.e. Carly's wedding cake)

2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups grated carrots
3/4 cup oil
4 eggs
1/4 tsp nutmeg
1 cup raisins
1-1 1/2 cups walnuts

Mix and pour into a greased 9x13 pan. Bake at 325 for 45-55 minutes.

Stuffed French Toast

Strawberry cream cheese
sour cream

Blend eggs. Dip bread in eggs. Cook bread on griddle. Mix cream cheese and sour cream together and spread inbetween two slices of french toast.

Overnight French Toast

1/2 cup butter
12 slices white bread (or 6 slices sourdough)
1 cup brown sugar (can be 2/3 cup)
2 tsp cinnamon
5-6 eggs
1 1/2 cup milk

Melt butter in 9x13 pan. Put half the bread on bottom of pan. In a bowl mix sugar and cinnamon. Sprinkle half of sugar mixture on bread. In another bowl mix eggs and milk until blended. Pour over bread layer. put next layer of bread, layer sugar, layer eggs, sugar. Cover and refrigerate overnight. Bake covered for 30 minutes at 350. Uncover and bake for about 20 minutes or until set & cooked through.

Poppyseed Dressing

1 cup oil
1/3 cup cider vinegar
1/4 cup sugar
1 tsp dry mustard
1 tsp salt
1 Tbs grated onion
1 Tbs poppyseed

Mix all ingredients and shake (or blend it all together).

Homemade Brownies

1 cup sugar
1/2 cup oil
2 eggs
1 tsp vanilla
1 tsp salt
3 Tbs cocoa powder
3/4 cup flour

beat eggs, oil, and sugar. Add rest of ingredients. Bake at 350 for 20 - 25 minutes.

Buttercream Frosting

1/4 cup butter
1/2 cup vegetable shortening
1 tsp vanilla
1/8 tsp salt
1 lb (about 4 cups) powdered sugar
3 Tbs cool milk or cream

Cream butter and shortening with electric mixer. Add vanilla and salt. Beat in sugar 1 cup at a time. Add milk and beat at high speed until light and fluffy.
makes 3 cups.
*this frosting will stay creamy
*if you want it to get a little harder (like for cookies) use all butter
*for chocolate add cocoa powder and milk to recipe

Richardson's Waffles

2 cups flour
2 cups milk
2 eggs
6 Tbs oil
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder

Beat eggs first. Add wet ingredients. Add dry ingredients. Mix. Pour into waffle iron.

Friday, June 11, 2010

Pumpkin Muffins

1 can pumpkin
2 eggs--beaten
1/2 cup plain yogurt
1/4 cup oil
1 tsp vanilla
3/4 cup whole wheat
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinamon
1/2 tsp salt
3/4 cups white flour

mix togther. Bake at 400 for 18-20 minutes. Makes 1 dozen.

Wednesday, June 9, 2010

Patty Melt

Rye bread
Swiss cheese
Hamburger patty

Butter one side of bread. Grill onion slices. On bread layer swiss cheese, grilled onions, burger patty, swiss cheese, then bread. Heat on griddle until cheese is melted. Enjoy the calories :)

Sunday, March 7, 2010

Wild Rice with Roasted Veggies

2 Large zucchini, thickly sliced
8 ounces mushrooms, quartered
2 red peppers, chopped
6 tablespoon olive oil, divided
2 teaspoon salt
4 cups wild rice (or use 2+ boxes of Rice-a-Roni wild rice)
4 tablespoon balsamic vinegar

Slice zucchini and mushrooms. Chop red pepper. Brush vegetables lightly with 1 tablespoon of the olive oil (or drizzle on top). Preheat oven to broil--about 400. Spread veggies out in a single layer on a cookie sheet. Broil veggies, turning occasionally, until just tender. In the meantime, Cook wild rice according to rice directions--or use a rice cooker. Place rice on a plate and top with veggies. Drizzle with olive oil and balsamic vinegar.

*This is a new favorite

Homemade Fries

We love this lunchtime snack, especially since it is even healthier than our baked potatoes (less fat).

About4-5 medium sized baked potatoes cut into fry size strips (pretty precise term huh--between 1/4" to 1/2" thick) / or you can cut the potatoes first then boil them until you can just get a knife through them, but I prefer to bake them and have them on hand for quicker fries.
1/4 cup olive oil
salt (to taste)
pepper (to taste)

Preheat oven to 400. Cut potatoes into desired fry size and place in large mixing bowl. Drizzle olive oil over potatoes. Sprinkle salt and pepper on top and lightly toss until potatoes are coated. line a cookie sheet with foil for easy clean-up and spread fries in a single layer on cookie sheet. Bake for about 40 minutes or until golden and crispy. For more flavor you can sprinkle parmesan (or any other) cheese on top the last 15-20 minutes.

Tuesday, February 9, 2010

Fried Love!

I am in love with this new recipe, and I am not alone. It is a copycat recipe of The Cheesecake Factory's Avocado Roll appetizer. Mmmm, so good, kind of fattening (but mostly good fats!), wonderful.

dipping sauce

egg rolls


  1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
  2. Stir until tamarind is dissolved.
  3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
  4. Pour mixture into a bowl and stir in oil.
  5. Refrigerate until ready to use.
  6. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
  7. Distribute filling evenly onto center of each egg roll wrapper.
  8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
  9. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
  10. Repeat with remaining wrappers.
  11. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
  12. Drain on brown paper bags.
  13. Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
  14. ENJOY!

Tuesday, February 2, 2010

February Menu

Hooray, I figured out a few more lunches than last time.

Br:Donuts (A result of Audrey's persuasion)
Lun: Sandwiches
Din: Shrimp Linguine
Din:Southwest Chicken Salad
5-fri- Br:Egg breakfast sandwiches
Lun:Antipasti salad
Din:Rumbi bowls
6-sat- Br:Japanese style crepes
Din:Spicy chicken and celery
7-sun- Br:Bagels & yogurt
Din: Avocado egg rolls
8-mon-Br: Fruit & yogurt
Din:Zucchini bake
9-tues-Br: Angeleah's Breakfast Bars
Din:Taco soup/dip
10-wed-Br:Blueberry pancakes w/ added flaxseed
Lun:Chef salad
Din:Stuffed pasta shells
11-thur-Br: Breakfast bars
Din:Double decker tacos
12-fri-Br: Smoothies
Lun:macaroni & cheese
Din: Shepherds pie
13-sat-Br: Huevos Rancheros
Lun:Grilled cheese & soup
Din: Valentine Party...yeah, I don't have to cook
14-sun-Br: Bagels
Lun: burritos
Din: Pressure cooker chicken and veggies

Szechuan Steak

We love this one. One word of advice though, cut and prepare everything before you start stir frying, because once you start it goes really fast.

1 lb steak (any kind) sliced thin, 1-2" long pieces
8 oz fresh sugar snap peas
2 garlic cloves (minced)
1/4 tsp red pepper flakes
1/4 cup soy sauce
1/4 cup water
1 tsp sugar
2 tsp cornstarch
1/3 cup cilantro chopped
2 Tbs dry roasted peanuts chopped

Heat oil in skillet (med-high heat). Add peas and stir-fry 2 minutes. Remove and put aside on a plate. Add beef, garlic, and pepper to skillet. Stir fry until meat is brown. Combine soy, water, sugar, and starch in a bowl. Return peas to skillet and toss with meat. Add soy mixture and stir fry until thick. Remove from heat and serve over steamed rice. Top with cilantro and peanuts.

Homemade pasta

2 1/3 c flour
1/2 tsp salt
2 beaten eggs
1/3 c water
1 tsp cooking oil or olive oil

1)In a large mixing bowl combine 2 c flour and salt. Make a well in the center of the dry mixture. In a small bowl combine eggs, water, and oil. Add to dry mixture; mix well.

2) Sprinkle counter top with flour. Knead dough until smooth and elastic (about 8 min). Cover and let dough rest for 10 min.

3) Divide dough into 4 equal portions. Roll each portion into a 12-inch square (about 1/16 inch thick--or use a pasta roller). Let stand 20 min (you can skip this, but your noodles will turn out thicker and squiggly).

4) cut as desired. I used a pizza cutter and just cut thin strips.

Johnson Chicken Salad

As requested. Sorry for the vague amounts -- we add most ingredients to taste. Or whim.

3 lbs cooked, cubed (or shredded) chicken
1/2 of a 32 oz jar Best Foods Light Mayo - 2 cups?
juice of 5 or 6 limes (I like less lime, but Matt swears by this)
1/2 to 3/4 bunch finely chopped green onions
1 1/2 cups chopped celery (sometimes we do more since it's a good filler)
2ish Tbs sugar
garlic salt to taste - start with a teaspoon
green tabasco to taste - just a couple of shakes, or you could omit this

Mix and let flavors blend overnight for the best taste. Just before serving, add:

halved red grapes
cashew halves or pieces

Again, we don't measure the grapes or cashews. Just add as many or as few as you want. Enjoy!

Cheese Fondue

(Patti's Recipe)...I think all the recipes people want came from her :)
8 oz cream cheese
1 cup milk

blend and put in a bowl

Add cheese and salt
2 cups shredded Cheddar or Jack cheese
1/4 tsp garlic salt

Microwave bowl until hot and creamy. Then put in a fondue pot (or crock pot) on low to keep warm.
Serve with: French bread, broccoli, pasta (we like penne), cooked baby carrots, cauliflower...

Wednesday, January 20, 2010

This Week's Menu

I thought I would start posting my weekly menu on here (I try to plan 2 weeks at a time--but no promises--so I don't have to grocery shop often) to not only remind myself what I am making, but to possibly inspire some dinners for anyone struggling to decide what to make tonight. I think it is over ambitious of me to say that I will post each week's recipes, so if you want any of the recipes just post which ones and I will make time to put those on. So, here it is.
18th--(Mon)Br: Pancakes
Lun: eat out (mexican food)
Din: Oatmeal w/ fruit
19th--Tues: Br: cereal
Lun: sandwiches
Din: Zucchini, vegetable, pasta bake
20th--Wed: Br: Smoothies & french toast
Lun: corn dogs
Din: Pulled Pork Burritos
21st--Th: Br: yogurt & toast
Lun: leftovers
Din: Vegetable or Chicken rice bowls
22nd--Fri: Br: cereal
Lun: turkey sandwiches
Din: double decker tacos & salad
23rd--Sat: Br: Breakfast sandwiches (eggs, cheese, avocado on croissant rolls)
Din: Spaghetti w/ homemade noodles
24th--Sun: Br: cinnamon pull-aparts (or cinnamon rolls)
Din: Salmon, potatoes & carrots (in pressure cooker)
25th--Mon: Br: hard boiled eggs & toast
Din: Pizza(spinach Alfredo or fajita or use coupon for take out)
26th--Tu: Br: cereal
Lun: top ramen with vegetables
Din: Mongolian Beef over rice
27th--Wed: Br: pancakes (maybe blueberry)
Din: grilled cheese w/ tomato soup
28th--Th: Br:
Din: Shepard's pie
29th--Fri: Br:
Din: cheesy broccoli pasta
30th--Sat: Br:
Din: Cheesecake Factory

It is getting too late, so I will fill in the blanks later (maybe you can help with the lunch department...I always struggle with that one)

*another helpful site is

Tuesday, January 5, 2010

Homemade Caramels

Homemade Caramels

  • 2 cup white sugar
  • 1 cup packed brown sugar
  • 1 cup corn syrup
  • 1 cup evaporated milk
  • 1 pint (2 cups) heavy whipping cream
  • 1 cup butter
  • 1 1/4 tsp. vanilla extract

In a medium size pot, combine everything except the vanilla. Monitor the heat of the mixture with a candy thermometer while stirring occasionally. When the thermometer reaches 245 degrees {240 degrees is also called soft ball stage, I like to cook mine to 245 degrees}, remove pot from heat.

Stir in vanilla. Transfer mixture to a greased 12x15 pan and let the mixture cool completely. When cooled cut the caramel into small squares and wrap them in wax paper for storage.

A couple tips on making caramels:

  • Line your pan with foil, then spray the foil. Taking the caramel block out of the pan is a breeze after it's cooled!
  • Don't feel like you have to stir the mixture continuously. it's OK to let it boil for a few minutes in between periods of stirring. I did the morning dishes while mine cooked!
  • When cutting the caramels, err on the side of smaller pieces, especially if you have small children. My kids love caramel, but I find sizes much larger than a penny are too big.