Thursday, February 4, 2010
This made my day!
Work today was a drag (man I hate being "old" and "wise"!) and so coming home to this was a definite day-brightner, smile-bringer, happy-dance-inducer!
Cookies
So, Tiana had a friend over to make cookies. It was quite hilarious to listen to them try to half the recipe (pretty simple math, really!) and adjust the recipe to hopefully get the desired flavor profile. Zach wanted vanilla swirl/chocolate chip cookies, Tiana wanted traditional chocolate chip. The adjustments didn't exactly make the vanilla swirl flavor happen, but anyway. Here's the before and after pictures of the baking sheets. Which was the girl's and which was the boy's do you think?!
Chocolate Chip Cookies
Cream together:
1-1/3 c. butter, softened
2 c. sugar
1/4 c. molasses
2 eggs
2 tsp. vanilla
Add:
3-1/2 c. flour
1 tsp. soda
1 tsp. salt
1 pkg. semi-sweet chocolate chips
1 c. chopped walnuts, optional
Bake at 375º 8-10 minutes or until golden brown.
Chocolate Chip Cookies
Cream together:
1-1/3 c. butter, softened
2 c. sugar
1/4 c. molasses
2 eggs
2 tsp. vanilla
Add:
3-1/2 c. flour
1 tsp. soda
1 tsp. salt
1 pkg. semi-sweet chocolate chips
1 c. chopped walnuts, optional
Bake at 375º 8-10 minutes or until golden brown.
Friday, January 29, 2010
Genius!
Check out this site! So cool!
They have offices around the world, so you'll have to choose the country closest to you!
Monday, January 25, 2010
I want to go....
...to Haiti to rebuild, to hold orphans, to comfort the seniors, to meet in fellowship with my brothers and sisters in Christ!
...to Africa, to build, to hold orphans, to meet in fellowship with my brothers and sisters in Christ!
Now how to choose...how to plan...how to go.
...to Africa, to build, to hold orphans, to meet in fellowship with my brothers and sisters in Christ!
Now how to choose...how to plan...how to go.
Sunday, January 24, 2010
Sunday Lunch
Since it's easy, something Kent can do AND make breakfast for our guests, we had Roast and Noodles again today! It is a PERENNIAL favorite around here! Tiana ate, I think she said, 10 helpings of noodles today!
ROAST AND NOODLES3-4 lb chuck roast
1/4 c. olive oil
Kosher salt
fresh ground pepper
1 large onion, sliced
4+ cloves of garlic, minced
2 c. beef broth
2 c. red wine (I always use the cheapest burgundy available! I've used expensive wine and it wasn't as good!)
1 lb. wide egg noodles
Heat olive oil in large Dutch oven. Sprinkle roast with salt and pepper and brown in hot olive oil. After thoroughly browning roast, remove it from the pan and add the sliced onion, sauteing until well caramelized, about 20 minutes. Add garlic, wine and broth, bringing to a boil. Add roast back to Dutch oven, cover, set heat to LOW and simmer for 2-1/2 hours. Remove roast from liquid, add egg noodles, stirring well, add meat back to the noodles and let cook for 20 minutes until all liquid is absorbed. ENJOY!!
ROAST AND NOODLES3-4 lb chuck roast
1/4 c. olive oil
Kosher salt
fresh ground pepper
1 large onion, sliced
4+ cloves of garlic, minced
2 c. beef broth
2 c. red wine (I always use the cheapest burgundy available! I've used expensive wine and it wasn't as good!)
1 lb. wide egg noodles
Heat olive oil in large Dutch oven. Sprinkle roast with salt and pepper and brown in hot olive oil. After thoroughly browning roast, remove it from the pan and add the sliced onion, sauteing until well caramelized, about 20 minutes. Add garlic, wine and broth, bringing to a boil. Add roast back to Dutch oven, cover, set heat to LOW and simmer for 2-1/2 hours. Remove roast from liquid, add egg noodles, stirring well, add meat back to the noodles and let cook for 20 minutes until all liquid is absorbed. ENJOY!!
Thursday, January 21, 2010
To counter the Creamy Almond Chicken
So, we're having company and to go with the Creamy Almond Chicken of the previous post, I thought it would be good to add a decently healthy dessert! I love this recipe!
Low Fat Apple Crisp
3 lbs. peeled, cored and sliced Granny Smith apples
1/3 c. brown sugar (don't pack!)
2 Tbs. cornstarch
1 tsp. ground cinnamon
1/4 tsp. nutmeg
For the crumb topping:
3 Tbs. flour
3 Tbs. rolled oats
1 1/2 Tbs. brown sugar
1 Tbs. butter
Preheat oven to 350º. Lightly grease 2 quart shallow pan with non-stick spray (or if you have DeMarle -- use it!)
Place the apple slices in prepared pan.
Combine the 1/3 c. brown sugar, cornstarch, cinnamon and nutmeg. Sprinkle over the apples, tossing to coat evenly. Cover the dish with foil.
Bake for 30 minutes.
For the crumb topping:
Meanwhile, combine the flour, oats and 1 1/2 Tbs. brown sugar in a small bowl. Mash the butter into the dry mixture with a fork.
Remove baking dish from oven, sprinkle with the crumb mixture and bake uncovered for another 40 minutes.
3 lbs. peeled, cored and sliced Granny Smith apples
1/3 c. brown sugar (don't pack!)
2 Tbs. cornstarch
1 tsp. ground cinnamon
1/4 tsp. nutmeg
For the crumb topping:
3 Tbs. flour
3 Tbs. rolled oats
1 1/2 Tbs. brown sugar
1 Tbs. butter
Preheat oven to 350º. Lightly grease 2 quart shallow pan with non-stick spray (or if you have DeMarle -- use it!)
Place the apple slices in prepared pan.
Combine the 1/3 c. brown sugar, cornstarch, cinnamon and nutmeg. Sprinkle over the apples, tossing to coat evenly. Cover the dish with foil.
Bake for 30 minutes.
For the crumb topping:
Meanwhile, combine the flour, oats and 1 1/2 Tbs. brown sugar in a small bowl. Mash the butter into the dry mixture with a fork.
Remove baking dish from oven, sprinkle with the crumb mixture and bake uncovered for another 40 minutes.
Tuesday, January 19, 2010
A recipe...
I'm getting my next recipe swap pages together and I thought I might as well share this one with you, too! I got the recipe from a co-worker a few years ago and we love it! It is terribly bad for you, but so delicious! I'm planning on having this for dinner on Friday night!
Creamy Almond Chicken
1 stick butter, melted
2 tsp. celery salt
1½ tsp. oregano, finely crushed
2 tsp. paprika1½ tsp. curry powder
salt
freshly ground pepper
8 boneless, skinless chicken breast halves
flour
3/4 c. sliced roasted almonds1½ c. half and half1/2 c. sour cream
1/4 c. sherry
Combine butter and spices; set aside.
Preheat oven to 350º.
Dredge chicken in flour and then roll in butter mixture. Arrange chicken in baking dish, scatter almonds evenly over chicken and pour half and half over all. Cover and bake for 35 minutes. Uncover dish, pour cooking liquid from pan into bowl. Whisk sour cream and sherry into juices until smooth. Pour over chicken and bake, uncovered, 15-20 minutes longer or until chicken is done. Serve with a light pasta side dish.
Bon Appetit!
1 stick butter, melted
2 tsp. celery salt
1½ tsp. oregano, finely crushed
2 tsp. paprika1½ tsp. curry powder
salt
freshly ground pepper
8 boneless, skinless chicken breast halves
flour
3/4 c. sliced roasted almonds1½ c. half and half1/2 c. sour cream
1/4 c. sherry
Combine butter and spices; set aside.
Preheat oven to 350º.
Dredge chicken in flour and then roll in butter mixture. Arrange chicken in baking dish, scatter almonds evenly over chicken and pour half and half over all. Cover and bake for 35 minutes. Uncover dish, pour cooking liquid from pan into bowl. Whisk sour cream and sherry into juices until smooth. Pour over chicken and bake, uncovered, 15-20 minutes longer or until chicken is done. Serve with a light pasta side dish.
Bon Appetit!
Subscribe to:
Posts (Atom)