MagPad Dinner Table

MagPad Dinner Table

Tuesday, December 25, 2012

Coconut Cream Pie

1 can coconut milk (can be found in the Asian foods section)
Half-and half or heavy cream (enough to add to the coconut milk to make 3 cups)
3 egg yokes
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
1cup flaked coconut toasted*
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 recipe graham cracker crust or traditional pie crust
Fresh whipped cream, lightly sweetened

Directions:

In medium saucepan, combine half and half, coconut  milk, egg yokes, sugar, cornstarch and salt.  Bring to a boil over medium-low heat, stirring constantly.  Mixture will become very thick.  Remove from heat, and stir in coconut extract and the vinalla extract (at this point you can also stir in 3/4 cup of the toasted coconut, although, I prefer to use it all to garnish the top of the pie.). Pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm.  Top with whipped cream and the toasted coconut.



*To toast coconut, spread coconut on rimmed baking sheet in a even layer and baked at 350 degrees tossing often, until lightly toasted, about 12-15 minutes.

Janelle is serving this for our Christmas dinner.  She got the recipe from her sister-in-law Brittany, who got it from melskitchencafe.com  



Wednesday, December 12, 2012

Kraft Fantasy Fudge

Tuesday, December 11, 2012

Cranberries can be more than relish

Mary Hunt enlightening us on the subject of cranberries:

Did you know that there are 440 cranberries in one pound? And 4,400 cranberries in one gallon of juice? And 440,000 cranberries in a 100-pound barrel? That Americans consume some 400 million pounds of cranberries each year? For sure they are delicious, but there are so many other ways you can use fresh cranberries.

Centerpiece. Start with Styrofoam balls, any size. Cut a bunch of wood toothpicks in half. Stick a pick into the ball so that about 1/2-inch is sticking out. Push a cranberry onto the toothpick until it touches the foam ball. Repeat until the ball is covered, placing the cranberries close enough so the white ball does not show through. Set your cranberry balls on candle holders of various heights, or pile them into a large bowl.

Glitter. In a medium bowl, stir together 2 tablespoons water and 1 tablespoon pasteurized egg white (or one raw egg white) until blended but not whipped. Coat raw cranberries with this mixture. Spread granulated sugar on a baking sheet and roll the cranberries in it until they are covered. Dry at room temperature for 2 hours. Use as garnish for desserts, or eat them plain. Sugared cranberries almost sparkle, they are so pretty.

Garland. Wash cranberries. Thread a large sewing needle with waxed dental floss. Secure the first cranberry on the floss by putting the needle through the cranberry twice, then making a knot in the floss. Continue threading the cranberries until the desired length is achieved to decorate the mantel, Christmas tree or banister.

Fun fact: If you strung all the cranberries produced in North America last year, they would stretch from Boston to Los Angeles more than 565 times.

Flower arrangements. Pour fresh raw cranberries into a clear glass vase. Add water. Now add a simple flower arrangement. The red berries in the water are stunning. Berries will last longer than the flowers, so don't worry about them going bad.
Hint: You don't have to add the water or even the flowers. Clear glass vases filled partially with red cranberries add a beautiful decorator touch to any setting.

Lip-gloss. Place 10 raw cranberries, 1 teaspoon honey and 1 tablespoon almond oil in a small bowl. Microwave on high for two minutes. Mash and stir up the mix. Allow to cool, then use a fine sieve to strain out the goop. Pour the mixture into a small container. Apply to lips as needed for a wonderful moisturizer and exfoliant.

Floating candles. Partially fill a clear glass bowl with water. Add fresh cranberries (they'll float) and floating candles to make a pretty, colorful and simple holiday decoration.

Cranberry sauce. Here it is, the best recipe ever for cranberry sauce: Combine in a saucepan over medium high heat: 1 (12 ounce) package fresh cranberries, picked through and rinsed; 1 1/2 cups water, 1/2 cup white sugar and 1/2 cup packed brown sugar. Cook uncovered for 5 minutes. Spoon off any foam that forms. Serve hot or cold. Yum.

Mary Hunt is the founder of www.DebtProofLiving.com, a personal finance member website. You can email her at mary@everydaycheapskate.com, or write to Everyday Cheapskate, P.O. Box 2099, Cypress, CA 90630. To find out more about Mary Hunt and read her past columns, please visit the Creators Syndicate Web page at www.creators.com.

This was in our newspaper this morning.  And who doesn't like homemade cranberry sauce?  Once again, thanks, Mary Hunt for a some wonderful ideas.  



Friday, November 9, 2012

Rasberry Fluff


16 oz. vanilla yogurt
16 oz. cool whip
1 small package instant vanilla pudding 1
1⁄2 cups milk
12 oz. raspberries

Fold together the vanilla yogurt and cool whip. In a separate bowl mix the instant vanilla pudding and milk together. Fold the pudding into the yogurt and cool whip mixture. Mix in raspberries. Refrigerate for 4 to 6 hours or overnight. Stir before serving, the raspberries leave a nice looking swirl pattern. 

Megan Warnick served this at a RS meeting last night.  It was delicious!  If I make it, I think I might use 1 cup of real whipping cream that has been thickened and sweetened insteat of the cool whip.

Sunday, November 4, 2012

Corn Chowder

In frying pan, cook one large chopped onion until tender in butter or bacon grease:

 Put the following in large pot:
  • 1 cup carrots, sliced small
  • 1 cup cubed potatoes
  • 1 cup celery
Cover with water and cook until tender

Add
  • cooked chopped onion
  • 1 #2 can creamed corn (20 oz)
  • 1 can mushroom soup
  • 1 can cream of chicken soup
  • 2 cups milk (adds more flavor if one cup is canned milk)
Heat and serve

I got this recipe when I was first married 35 years ago.  It is  easy and tasty. 

Saturday, November 3, 2012

Homemade Laundry Detergent

Mary Hunt published a recipe for laundry detergent in our local paper.  I gave it a try and really like the end results.  (Especially the cost...she claims it is 3 to 5 cents per load.)

click on article to read

 Quick and Easy Homemade Laundry Detergent

3 tablespoons borax
3 tablespoons washing soda
2 tablespoons Original Blue Dawn dishwashing liquid.

Find a one-gallon container with a tight -fitting lid.  Pour in the borax, washing soda and liquid Dawn.  Add two cups of very hot water.  Apply the lid and shake until the soda and borax have dissolved.  Now fill the container with cold water.  reapply the lid, label and you're done.  To use:  Add 1 to 2 cups to each load of laundry depending on the size and soil levels.

Note:  Unlike commercial detergents, this is very thin - like water.  That's the way it's supposed to be.  Even though this is not a thick liquid, it works just as well, so don't let that concern you.  Instead start thinking of how you'll use the money you're go longer spending on pricey commercial laundry detergent!

Note #2:  Mary later wrote another column with a concentrated version.  The ingredients are still the same.

Concentrated version:

3/4 cup washing soda
3/4 cup borax
1/2 cup Blue Dawn dishwashing liquid
1 gallon hot water.

Use 1/4 cup of the concentrate per load of laundry.  (You can experiment until you discover the least you can use in your washer.  If you use too much detergent you'll have trouble getting it all out in the rinse.  Hint:  If your laundry comes out of the dryer stiff and scratchy, that's a sure sign that the detergent did not rinse out properly.)  



Mary Hunt is the founder of www.DebtProofLiving.com, a personal finance member website.  

I bought my ingredients at Walmart.  For my one-gallon container with a tight fitting lid, I used an old 1 gallon water container from Costco.  I'll have to be sure to label it as laundry detergent so no one will think it is blue Kool-Aid and try to drink it. I also noticed that it was hard to dissolve the powders just by shaking it in the hot water.  I put the powders and hot water in a pot and heated and stirred until it was dissolved.  I put in the Dawn dishsoap last so it wouldn't suds up when I added the last of the water.    


Saturday, September 8, 2012

Grape Juice Slushies

My neighbor brought over this big bowl of Concord Grapes that he grew in his yard.  


Yippie! I love grape juice.  I love grape juice slush.  
I wonder if having Welchade's grape juice in my thermos everyday for lunch when I was a kid has anything to do with that.  

So this is how to make grape juice slushies:
Wash and stem grapes.  
Put them in a big pot and cover them with water. 


Put on the stove and boil for about 1 hour.  


Strain pulp with sieve  


Add sugar to taste.  I add about 1 cup of sugar per gallon of juice.
Put juice in Smart and Final 5 1/2 oz containers.
Put containers in the freezer.


When ready to eat, put frozen juice cup in the microwave for about 25 seconds to make it slushie.
Enjoy!  

Friday, July 27, 2012

SouthWestern Salsa



I saw this recipe on the Crisco Canola Oil bottle and thought it looked delicious and easy to make.
You could serve it with corn chips as an appetizer  



I have another recipe on this blog that is very similar called Aztec Salad that you can find here.   I prefer the dressing found on the Aztec Salad recicpe over the one that is shown above.  You can be the judge. 

Thursday, July 12, 2012

Homemade Carmel Corn



2 cups brown sugar
1 cup white  Karo syrup

Boil and cook until soft ball stage.  (Drop a little of the mixture into a cup of cold water and when it is a soft ball, it is done).

Add:
1 cube butter - let melt in hot mixture
1 can Eagle Brand Sweetened Condensed milk (can use another brand)
1 teaspoon vanilla

Stir and then pour over  large bowl of popcorn.


While we were visiting Janelle and David in Idaho, David made up this Anderson family recipe for us.  Scott and Sam loved it, so I got the recipe to post.  You can be sure this will be a Magnusson family favorite.  Thanks Andersons! (If you have never experienced boiling something to the softball stage, I would reccoment getting a candy thermometer to help you figure out the right temperature for the soft ball stage.)


candy thermometer

Wednesday, June 20, 2012

Lighter Oatmeal Raisin Cookie


“My recipe for these beauties appeared in Disney’s Family Fun magazine in March 2012.  They’re easy to make, and kids of all ages love ‘em!” 
 -  Bill Collins 
http://www.chefbill.com/2012/02/lighter-oatmeal-raisin-cookies/
1/2 cup raisins, soaked in enough water to cover them
1/2 cup sifted flour
1/2 cup sugar
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
¼ teaspoon nutmeg
1 egg, beaten
1 tsp vanilla
1/4 cup melted butter
3 cups quick cooking oats (old fashioned oats is fine too)
Preheat oven to 350.  Spray or grease two cookie sheet pans.
  1. Soak the raisins for at least 15 minutes.  If you forget about them for a few hours, they’ll still work well in this recipe
  2. Sift together the flour sugar, salt, baking powder, cinnamon and nutmeg.  Stir until they are evenly mixed together.
  3. Strain the raisins, and set aside 3 tablespoons of the water
  4. Combine the beaten egg, vanilla and melted butter, and mix into to dry mixture.
  5. Add oatmeal and raisins combine .  This will be a VERY dense dough. Add the 3 tablespoons of reserved raisin soaking water to the dough and mix thoroughly
  6. Using either a rounded tablespoon, or a #40 cookie scoop, place the dough on the prepared cookie sheets
  7. Bake for 12-16 mins, or until the cookies are golden brown on the bottom
Yield: approximately 24 cookies

I saw this recipe in Family Fun Magazine and like the idea that they were a little more healthy with half the butter and sugar of traditional recipies.  

Friday, June 1, 2012

Lemon Poppy Seed Muffins


1 box lemon cake  mix
1 3 oz size lemon instant pudding
1 Tbsp poppyseeds
4 eggs
1/4 c. oil
1/4 c. applesauce
1 c. water

Glaze:
1 1/3 c powdered sugar
1/3 c lemon juice

Mix everything together. If making bread, bake at 350 for 50 minutes. If making muffins, bake at 350 for 20-25 minutes. Yield 2 loafs or about 22-24 muffins.

Pierce the loafs or muffins and pour the glaze over the top while warm. 

These are so easy to make and oh so yummy.  I was at a funeral yesterday where they were served.   I found out that Heather Cole had made them so I asked her for the recipe.  This recipe would taste ok without the glaze.   I was looking for a picture to post on the blog and I found this recipe on food.com which is very similar.  



I found this review tip on the link to food.com website:  "I've made these for years and they are excellent. I make them in mini-muffins paper cups and bake for 10 to 15 minutes. Also have used this recipe with chocolate cake mix, chocolate instant pudding and mini-chocolate chips -- also really wonderful. Have made the yellow cake mix with vanilla pudding and drained blueberries, too. This recipe is so easy you can make a whole variety of muffins in one weekend afternoon."


Friday, April 27, 2012

Vinegar: (Almost) the Only Cleaner You'll Ever Need

Kristine volunteered to clean my kitchen floor and asked where the floor cleaner was.  We are all out, so I googled: vinegar water cleaning solution and got this site called:  The New Homemaker.

Tip # 7 had the recipe for the solution Kristine used to clean the floor.

7. No-wax floors can be cleaned with a solution of 1 cup vinegar per gallon of water for a shinier surface.

 I also use tip # 25 to every load of laundry I do.  My clothes are brighter since I started adding vinegar to my rinse cycle of my laundry.

25. To make your "brights brighter", add 1/2 cup vinegar to the rinse cycle.


Vinegar: (Almost) the Only Cleaner You'll Ever Need

Cleaning with vinegar is powerful, natural--and cheap!
by Noël-Marie Taylor

Most cleaning products fall into one of two categories: toxic or expensive. While both types will clean almost anything (or at least, anything within their limited range of capabilities), there's a third option. It's inexpensive and not at all poisonous to humans. It's multi-purpose as well--one container will take care of laundry, kitchen cleaning, even bugs and weeds. This "miracle cleaner" is vinegar.
Vinegar is a weak form of acetic acid that forms through the fermentation of sugars or starches. It is completely edible, and cannot harm your stomach. And luckily for us, many things can be cleaned using it.
The uses of vinegar are nearly endless. In addition to cleaning, it is an excellent item for cooking and for home science experiments (remember the vinegar-and-baking soda volcanoes from grade school?). The health benefits are many as well.
In this article, we are focusing on the uses of vinegar as a cleaner. For information on some of its other uses, see the links at the end of the article. Note: plain white vinegar is the best for the following uses; cider and other vinegars may have unwanted side effects. Vinegar is used in 100% concentration unless otherwise specified.
Your Vinegar Spray Bottles
In addition to your regular bottle of vinegar, a really useful item is a spray bottle. Ideally, you want two--one with pure vinegar, the other with a half vinegar, half water combination. Having vinegar in a dispenser of this type makes its use much simpler in many cases.
All Around the House
1. To remove stickers that have been used to "decorate" furniture and other surfaces, moisten with vinegar. Let sit for at least ten minutes, then remove.
2. For persistent room odors, place a bowl of vinegar in the room overnight.
3. For spills on carpet, use a sponge or cloth to soak up as much liquid as possible. Then spray with a mixture of half vinegar, half water. Let stand for about two minutes, then blot with towel or sponge. Repeat as needed.
4. For more persistent stains, use a mixture of 1 teaspoon vinegar, 1 teaspoon liquid dish soap, and 1 cup warm water. Proceed as suggested above. When finished cleaning, dry using a hairdryer set on low.
5. To clean windows, spray with half vinegar, half water. Wipe clean with either newspapers or cloth.
6. To clean silver, pewter, copper, or brass, dissolve 1 teaspoon salt in one cup vinegar. Add flour to create a paste (1/4 cup or more). Apply the paste to the metal item, and let stand for at least fifteen minutes. Rinse with warm water and polish with a soft cloth.
7. No-wax floors can be cleaned with a solution of 1 cup vinegar per gallon of water for a shinier surface.
8. To clean wood paneling, use a mixture of 1/2 cup olive oil, 1/2 cup vinegar, and 2 cups warm water. Apply to paneling with a soft cloth. Dry with a clean cloth.
In the Bathroom
9. To remove corrosion or chemical build-up from showerheads, soak in vinegar overnight.
10. Remove stains from the toilet bowl by spraying with vinegar and spraying.
11. To remove soap build-up from faucets, clean with a mixture of 1 part salt to four parts vinegar.
12. Spray shower walls and shower curtain with vinegar to help prevent mildew.
In the Kitchen
13. To keep ants away, spray vinegar along doorways, windowsills, countertops - anywhere that ants are likely to appear. If you find an ant trail (path that ants use repeatedly), clean it with vinegar.
14. To remove odors from the sink or garbage disposal, pour in a cup or more vinegar. Do not rinse out again for at least an hour.
15. For a clogged drain, first pour in 1/2 cup baking soda. Then add an equal amount of vinegar. When the mixture finishes bubbling, rinse with warm water. (Note: some garbage disposals do not react well to this cleaning method; check with the manufacturer first.)
16. Wipe your hands with vinegar after chopping. It will remove strong scents like onion and garlic, as well as stains from fruit juices.
17. To clean wooden cutting boards, wipe with vinegar.
18. Remove strong odors. Rinse jars with a half and half mixture of vinegar and water to remove garlic or other strong odors. Boil water with several spoons of vinegar to remove the smell of burnt food from your kitchen.
19. Vinegar is an excellent cleaner for all kitchen surfaces - counters, refrigerators, stovetops.
20. To clean your microwave oven, put a microwave-safe bowl of 1/2 cup vinegar and 1 cup water in the oven, and cook long enough to boil. In addition to removing any lingering odors, this will loosen any baked-on food from the microwave's walls.
21. To remove coffee or tea stains from china, clean with a mixture of vinegar and salt.

In the Laundry
22. To keep colors from running in the wash, soak in vinegar before washing.
23. To decrease lint on clothing, add 1/2 cup vinegar to the rinse cycle.
24. Many persistent stains can be removed with vinegar: coffee, chocolate, ketchup, jam, cola, wine. Gently rub stain with vinegar, then wash.
25. To make your "brights brighter", add 1/2 cup vinegar to the rinse cycle.
26. For fresher cloth diapers, add one cup distilled vinegar to the rinse cycle. This will break down uric acid and remove both lingering stains and scents.
27. To remove scorch marks from an iron, rub with a mixture of vinegar and salt.
28. To remove soap residue from the washing machine, run an empty (no laundry) cycle with one cup vinegar added.
29. To remove the smell of smoke from clothing, add a cup of vinegar to a tub of hot water. Let clothing hang in the same room for several hours.
Pet Care
30. To keep cats off windowsills or other surfaces, spray with vinegar. This will also keep them from scratching upholstery (spray an unnoticeable area of the fabric first to make sure the vinegar doesn't cause a stain).
31. To keep dogs from scratching their ears, clean with a soft cloth dipped in diluted vinegar.
32. If your dog should have a run-in with a skunk, vinegar will take care of the smell better than even tomato juice. Using vinegar diluted 50% with water, rub the dog's fur. Rinse with warm water. Repeat as needed.
Noël-Marie Taylor is a freelance writer located in Columbia, Maryland. Her work has appeared in many magazines, including PC Magazine and The Mother Is Me. A stay-at-home mom to two children, she is also the designer of several cross-stitch kits for children.

Click here  to see the web site: TheNewHomemaker.com.  

As long as we're talking vinegar, click here to see a web site that talks about:   25 Clever uses for Vinegar in the Garden.  

Wednesday, April 25, 2012

Thursday, April 5, 2012

Easter Chicks Deviled Eggs

Ingredients
  • 2 dozen eggs
  • your choice of type of mustard
  • Mayonnaise or use yogurt if you like
  • Sweet pickle relish
  • Celery Salt
  • Paprika
  • Part of a can of black olives and carrot slivers
Instructions

Hard boil a couple dozen eggs (or adjust for the size of the group to feed). I always put them in cold water after boiling and then put in the fridge for at least 10 minutes - makes them easier to peel.

Mix together the mustard, mayonnaise, pickle relish, and celery salt. Taste and adjust as needed. Sprinkle some paprika on last. The pickle relish is my secret ingredient and makes them very flavorful - really - try it.

Cut the Tops off the eggs and stuff with mixture. Use black olive pieces for eyes and small slivers of carrot for a nose. Stick the top back on at an angle like a hat to make the eggs look like chicks.

I found this on the Internet and it looked like a fun recipe to post.
http://www.squidoo.com/affordable-easter-presents

Monday, April 2, 2012

Peeps Sunflower Cake

1 pkg (18 1/4 oz.) yellow cake mix
2 cans (16 oz. each) chocolate frosting*
19 yellow chick Peeps candies
1 1/2 cups semisweet chocolate chips
  1. Prepare and bake cake according to package directions using 2 greased and waxed paper -lined 9 inch round baking pans.** Cool for 10 minutes before removing layers from pans and placing on wire racks to cool completely; carefully remove waxed paper.
  2. Level tops of cakes. Spread frosting between cake layers and over top and sides.
  3. Without separating Peeps and curving slightly to fit, arrange chicks around edge of cake to form sunflower petal. For sunflower seeds, arrange chocolate chips in center of cake.
*I would make my own chocolate frosting. You can find the recipe here.
**I would just spray my pan with Pam and not use the waxed paper.

If you are my kids, you would know that I adore Peeps. So of course I love this recipe. I got this recipe out of the April 2012 Reader's Digest Magazine. The article says you can get more Easter recipes by visiting: rd.com/april

I just read a review from tasteofhome.com here and someone posted this suggestion in case you want to make this cake this summer: If you want to make this in the summer, buy the Peeps and freeze them.A few days after Easter you will get them for 75% off!

5 minute Chocolate Cake

I got this from the May 2012 Reader's Digest Magazine under the article: 5 Things You Didn't Know You Could Do with Your Microwave.

#5 Here's one more feat of microwave magic: a gooey mug of cake, sized just right to satisfy and after-dinner craving.

1/2 cup flour
1/4 cup sugar
1/4 tsp. salt
2 Tbs unsweetened cocoa
2 Tbs. whisked egg
3 Tbs. milk
3 Tbs. oil
3 Tbs. chocolate chips or broken-up candy bar
1/4 tsp. vanilla extract
Chocolate sauce or ice cream
  1. Mix first four ingredients together in large coffee mug; add egg and combine until paste forms. Stir in milk and oil, then chocolate chips and vanilla.
  2. Microwave on medium for 3 minutes, until cake starts to crown over top of mug. Remove, top with chocolate sauce or ice cream if desired and enjoy.
I did another post about making a cake in a mug using a boxed cake mix. Click here to see it.

Wednesday, March 28, 2012

Cilantro Lime Rice

from melskitchencafe.com
*Serves 4-6 as a side dish
1 tablespoons butter
1 1/4 cups rice (long grain white rice works best)
2 1/4 cups low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 large lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin
In a skillet or medium saucepan, melt the butter and add the rice. stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

Rachel found this recipe on melskitchencafe.com and made it when she was visiting Janelle and Dave. It passed the brother-in-law taste test, so we know that it is good.

Wednesday, March 7, 2012

Happy 100th Birthday Oreo Cookies - Triple Chocolate Cookie


This recipe is from here.

This no-bake treat that looks much more complicated than it really is.

  • 1 pkg. Oreo cookies
  • 1/2 cup milk
  • 1 package JELL-O chocolate instant pudding
  • 12 to 16 Baker's semi-sweet chocolate squares
  • 4 to 8 Bakers white chocolate squares

In a small bowl, make a paste out of the pudding and the milk. Put 36 of the Oreos into a gallon-size zip-top bag and crush them (with a rolling pin or a mallet). Add the crushed cookies to the pudding mixture and stir will. Form the mixture into small balls and place on a wax-paper lined cookie sheet; freeze them for about 10 minutes.

While they're in the freezer, place the semi-sweet chocolate squares in a microwave-safe bowl and heat, stirring often, until melted. Dip the chilled oreo balls into the melted chocolate, place them on a fresh wax-paper lined cookie sheet, and refrigerate or freeze for another 10 minutes.

Melt the white chocolate squares, and drizzle the melted white chocolate over the cookie balls using a fork or a spoon. Return them to the refrigerator to harden briefly before serving.

Makes 40 to 45 cookie balls

I saw on the Internet that today is the 100 anniversary of the Oreo Cookie. Read all about it here. I couldn't resist posting this recipe even though I haven't made it yet. I'm not thrilled with how the recipe is written. They don't say what size pudding box to use. (the 3 or 6 oz size? I'm guessing the smaller one) I would also use the almond bark chocolate that you can get at Walmart and is pictured below. It also comes in the chocolate flavor.

Wednesday, February 22, 2012

Beef and Broccoli Stir-Fry


Ingredients

  • 1 pound boneless sirloin steak
  • 1 cup beef broth
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons dark sesame oil, divided (or you can use canola oil)
  • 1 tablespoon minced peeled fresh ginger (or you can use dried ginger- l tsp or 1/2 tsp)
  • 3 garlic cloves, minced
  • 4 cups broccoli florets
  • 2 1/2 cups sliced onion (about 1)
  • 1 cup thinly sliced carrot
  • 6 cups hot cooked quick-cooking brown rice (or white rice)

Preparation

  1. Trim fat from steak. Cut beef diagonally across grain into very thin slices.
  2. Combine broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until blended.
  3. Heat 1 teaspoon oil in a large nonstick skillet or wok over high heat. Add ginger and garlic; stir-fry 2 minutes. Add beef; stir-fry 5 minutes. Remove mixture from pan; keep warm. Add remaining 1 teaspoon oil; add broccoli, onion, and carrot. Sauté 7 minutes or until vegetables are crisp-tender. Return beef mixture to pan, and stir in cornstarch mixture; sauté 2 minutes or until thick and bubbly. Serve over rice.
Rachel made this recipe for dinner the other day and it was delicious. She used stew meat that she sliced thinly instead of top sirloin steak. She got the recipe from here. This is one of the reviews from the recipe webpage source: My family loves this dish. Make sure not to overcook the steak (approx. four minutes is enough) and I prefer a little less ginger in mine, but it is very good. You can substitute any veggies you wish and it still works well.

Friday, February 17, 2012

Layered Hamburger Bake....

...(or "Suzanne's Casserole" since I got it from my college roommate, Suzanne)

6 oz. medium noodles
1 lb. ground beef
1 small onion, chopped
1 15 oz. can tomato sauce
1/2 t. salt
1/8 t. garlic salt
1/8 t. pepper
1 8 oz. cream cheese, softened
1/2 c. sour cream
1/4 c. milk
1 10 oz. pkg. frozen chopped spinach, cooked & drained
cheddar cheese

Cook noodles. Brown hamburger & onion. Drain off fat. Stir in tomato sauce, salt, garlic, pepper & cooked noodles,; set aside. Stir together cream cheese, sour cream & milk. In 12 x 7 1/2" baking dish layer half the beef-noodle mixture, half the cream cheese mixture, all the spinach,and remaining ground beef mixture. Bake uncovered, in 350 degree oven, about 30 minutes. Uncover, spread remaining cream cheese, sprinkle with cheddar cheese. Bake 10 more minutes.

The above is the actual recipe that I got from Suzanne. I use a little more noodles and 2 8oz cans of tomato sauce. I use a 9x13 pan. I layer everything, cover with foil and bake for about 30 minutes. Also, I don't just drain the spinach,I literally squeeze the liquid from the spinach. ~April

April Steimle sent me this recipe after she served it at the dinner we attended together. It was sooo good. After reading what was in the recipe I know why it was so good.....sour cream and cream cheese. Yum!

Thursday, February 16, 2012

Puppy Love Hot Dog


Ingredients

  • hot-dog
  • piece of uncooked linguini
  • cheese


Instructions

  1. Cut the ends from a hot-dog at a diagonal and place the cut edges together as shown.
  2. Spear the heart with a length of uncooked linguini.
  3. Add pieces of cheese trimmed to resemble the ends of an arrow.



Too bad I discovered this "recipe" after Valentine's Day. I know it is a snack that EVERY kid would love because what kid doesn't like hotdogs! I found this Valentine snack on Family Fun.com here.

Tuesday, February 14, 2012

Banana Bars

Beat together:
½ cup butter
1 ½ cups sugar
2 eggs
¾ cup sour cream
1 tsp vanilla
3 bananas, mashed

Add to above:
2 cups flour
1 tsp baking soda
¼ tsp salt

Bake on greased cookie sheet (with sides) 25 - 30 min at 350 degrees.

Frost when cool with:
3 oz cream cheese, softened
¼ cup butter, softened
1 tsp vanilla
Dash of salt
2 cups powdered sugar or till desired consistency
(To save money and calories when I make the frosting,I don't add the cream cheese.  I'll add about 1tablespoon of milk instead)

I attended a pot luck dessert Valentine's party on Saturday. Pilar Fonbuena brought these delicious banana bars. I asked Pilar for a copy of the recipe. She said she got the recipe from Alpine 11th Ward 2005 recipe book. Pilar's granddaughter compiled the cookbook for her laurel project.

Saturday, January 21, 2012

Cookies and Cream Dessert

This has to be the easiest, most delicious dessert ever.
I don't know why I don't make it every day.


Below are the ingredients you'll need and where I purchased them:
  • Nabisco Famous Chocolate Wafers - I bought them at Albertson's in the cookie aisle
  • whipping cream - any grocery store
  • maraschino cherries -any grocery store, I got mine from Smart and Final
  • plastic champagne cups - I purchased these cups at Smart and Final, but you could probably pick them up at a party good's store (you don't need to make the dessert in these cups - a bowl would work. Using a champagne cup presents the dessert in a beautiful way.)
  • milk, to dip the chocolate wafers in


Directions and a picture explaining how to make the dessert:

  • Whip the whipping cream with vanilla flavoring and powdered sugar. If you don't know how to make whipped cream from scratch click here to learn.
  • Put a heaping tablespoon of whipped cream into the champagne cup
  • Dip the chocolate wafer cookie for a few seconds into the milk
  • Shake cookie over the milk bowl to get off excess milk
  • Put cookie that was dipped in milk on the cream dollop
  • For the next layer, put a heaping table spoon on top of the cookie wafer that you just placed in the champagne cup
  • Repeat above process so you have three layers of cookies and then end with a dollop of cream
  • Top with a drained maraschino cherry
  • Put in the fridge for about 4 hours to let the cookie wafers soften
  • Enjoy!

Below is the finished dessert project. Have fun licking the cream bowl!

My mother used to make this dessert for special occasions. I made 15 desserts today to serve at a dinner Scott and I will be attending tonight. 1 cup of cream, 15 chocolate waffers, and 5 maraschino makes 5 servings.