BBQ Pizza:
Annie gave me this recipe about 5 years ago and I have been trying to get all Iron Chef with it since so this is not the original but my current take.
In bowl:
- 1 packet quick rise yeast (1/4 oz Red Star)
- 1 cup warm water
- 2 tbsp olive oil
In bowl (2):
- 2 1/3 cup (give/take) flour
- 1/2 tsp salt
- I've been adding pepper and sugar with mixed reviews
Mix it up:
- Knead dough for about five minutes
Turn on oven for 1-2 minutes then switch off
Put dough in oiled bowl with a clothe cover and let rise in oven for 1 hour
Turn on your BBQ full blast (400-450)!!
*After the dough has risen I cut it in half to make two thin crust pizzas. Flatten out out the dough, brush oil on one side, put that side down on the the BBQ using a perforated pizza pan for 5 minutes, then take off the BBQ, brush olive oil on the top side, flip over and add sauce, cheese and toppings, back on the BBQ for 5-7 minutes!
It's getting late and I am starting to feel like Doogie Howser...have fun!!
Just for fun: Hit the The Next Blog tab above to spin the blog wheel...it might be a a dude's blog about his truck and religion or someone's star log 2043 updating us all on recent advances of a new role play Star Trek game.
Sunday, November 14, 2010
Friday, November 12, 2010
Fettuccini Alfredo
So, I now have a Costco card with the worst picture I have ever taken pasted proudly on the back. The Costco membership would make more sense if there weren't just the two of us (plus a cat) in an apartment with limited storage space. We made our first official trip to Costco last Sunday. We now have a freezer stocked with chicken, steak, and the world's largest pork loins and a pantry stocked with many many many items...including a ten pound bag of baby red potatoes.. Long story short, after five days of eating potatoes paired with any of the above meats I snapped and got out the Pasta and Co cookbook ( a forgotten favorite). You'd think I'd want something light loaded with vegetables after all those traditional meat and potato dinners right? Wrong. Pasta. Cream. Garlic. Cheese. Butter. So. Good.
This is an adaptation of the Pasta and Co version and not nearly as heavy as other alfredo sauces.
You will need:
1 box of pasta (fettuccini)
1 cup cream (or half and half)
3/4 cup of chicken stock
3 Tablespoons of butter
Pinch of nutmeg
A couple grinds of the pepper mill
1 clove of garlic (chopped)
3/4 cup of parmesan cheese
salt and pepper to taste.
1. Cook the pasta, set aside;
2. Combine all ingredients except the parmesan cheese in a large sauce pan and simmer for 10 minutes;
3. Add parmesan cheese and whisk until the sauce is smooth and thick;
4. Add the pasta to the sauce and serve.
I grilled a chicken breast and added some diced red peppers as toppings, good, but totally not necessary.
Enjoy! Mer
This is an adaptation of the Pasta and Co version and not nearly as heavy as other alfredo sauces.
You will need:
1 box of pasta (fettuccini)
1 cup cream (or half and half)
3/4 cup of chicken stock
3 Tablespoons of butter
Pinch of nutmeg
A couple grinds of the pepper mill
1 clove of garlic (chopped)
3/4 cup of parmesan cheese
salt and pepper to taste.
1. Cook the pasta, set aside;
2. Combine all ingredients except the parmesan cheese in a large sauce pan and simmer for 10 minutes;
3. Add parmesan cheese and whisk until the sauce is smooth and thick;
4. Add the pasta to the sauce and serve.
I grilled a chicken breast and added some diced red peppers as toppings, good, but totally not necessary.
Enjoy! Mer
Thursday, November 4, 2010
Slow Cook Chili
So this is delicious and super easy. I usually will throw it all into the crock pot in the morning and then its ready to eat for dinner!
ingredients:
2 pounds soy smart-ground (or ground beef or turkey for the meatheads)
2 cans of kidney beans, but don't drain them! use the stuff they come in!
2 cans of diced tomatoes, also undrained
1 small can of tomato sauce
2 chopped onions
1 green or red bell pepper, chopped up
2 cloves minced garlic, or cheat like me and buy the pre-minced kind :)
2-3 tbsp chili powder
2 tsp salt
1 pinch of pepper
1 can of beer, I have used Rainier in the past but the last time I made this I used a Belgium lager and it was amazing.
Directions:
If you are making real meat, make sure to cook it before adding it to the chili. With the soy ground, I usually put it in a skillet and add some spices to it and then add it to the crock pot. Add all ingredients to the crock pot and wait 6-8 hours and then enjoyyyyy! I usually add a bit of Siracha while its cooking. Super good, but I like it spicy.
Don't forget the corn bread! Some of your family members (myself and Sarah) have corn bread issues. We try to share but sometimes eat the whole pan. So, sorry about that.
ingredients:
2 pounds soy smart-ground (or ground beef or turkey for the meatheads)
2 cans of kidney beans, but don't drain them! use the stuff they come in!
2 cans of diced tomatoes, also undrained
1 small can of tomato sauce
2 chopped onions
1 green or red bell pepper, chopped up
2 cloves minced garlic, or cheat like me and buy the pre-minced kind :)
2-3 tbsp chili powder
2 tsp salt
1 pinch of pepper
1 can of beer, I have used Rainier in the past but the last time I made this I used a Belgium lager and it was amazing.
Directions:
If you are making real meat, make sure to cook it before adding it to the chili. With the soy ground, I usually put it in a skillet and add some spices to it and then add it to the crock pot. Add all ingredients to the crock pot and wait 6-8 hours and then enjoyyyyy! I usually add a bit of Siracha while its cooking. Super good, but I like it spicy.
Don't forget the corn bread! Some of your family members (myself and Sarah) have corn bread issues. We try to share but sometimes eat the whole pan. So, sorry about that.
Monday, November 1, 2010
Paying Homage to Grandmom: Brussels Sprouts
After Auntie Kim's post, Not your Grandmas Short Ribs, I thought it only fitting to follow it with something that Grandmom loved. As far as I know we were the only two that could say that we loved Brussels Sprouts! I prefer the ones still on the stalk, I have convinced my self that they taste even better then the ones sold off the stalk. I would try different recipes each year in hopes of finding one that maybe everyone at the holiday dinner would like. A few years ago, I made them with walnuts and it has been my go to recipe for Brussels Sprouts. However, tonight I fell in love with a new recipe. So, to honor the Brussels Sprouts lovers on the family (not sure if anyone is left) I wanted to post this for everyone to try. It is from this month's Vegetarian Times, from Greens Restaurant. Try it and let me know if it has changed your mind about the tasty little cabbages!
Roasted Brussels Sprouts
2 lb of Brussel Sprouts, large one halved and small ones left whole
3 TBS olive oil
2TBS maple syrup
2 TBS melted butter
Sea salt and fresh pepper.
Preheat the oven to 400 degrees F. Toss the Brussels sprouts with the oil, a little salt and pepper. Place on a baking sheet (I used my pizza sheet with the holes in it and it worked great!) and roast for 45 min. Stir the sprouts every 15 minutes or so.
When they are soft and slightly toasted, remove from the oven and toss with butter and maple syrup. Salt and pepper to taste. Genieten! (enjoy in Dutch)
-Sarah
Friday, October 29, 2010
Not your grandmas short ribs!
These are amazing short ribs. Not in a thick sauce but nice and light with an Asian twist.
You will need..
four beef short ribs
1/2 cup dry sherry
1/2 c. soy sauce or tamari
1/2 c. mirin
1 med onion thinly sliced
8 garlic cloves, smashed or minced (is that the same thing?)
one 2 inch fresh ginger, thinly sliced
1 ounce dried shitake mushrooms..(i used fresh)
1 tablespn. brown sugar
3/4 lb daikon, peeled and cut into cubes
2 large carrots cut crosswise 1/2 inch thick (I also threw in some broccoli)
6 c. water
2 t asian sesame oil
4 oz soba noodles or other favorite asian noodle
preheat oven to 350
~season ribs with salt and peper
~ large dutch oven (preferred is enameled cast iron, but I used my reg sur le tab deep cooker) heat oil enough to brown the ribs in, over mod. high heat. cook ribs turning a few times until richly browned (10 Mins or so) transfer ribs to plate
~add sherry (or you can use wine. i've used both. like the sherry) to the pan and boil, stirring to scrape browned bits on the bottom.
~add....soy sauce, mirin, onion, garlic, ginger, shitake, brown sugar and 1/2 the daikon and 1/2 the carrots.
~return ribs to the pan and pour in the water. bring to a boil.
~cover and braise in oven for about 2 1/2 hours
Have a couple glasses of wine........
~transfer ribs to a plate, cover and keep warm.
~pick out shitake ms. cutting off and tossing stems.
~strain braising liquid, return the liquid to the pan and boil over high heat skimming fat until reduced to 4 cups (about 5 mins, or 1/2 glass of wine)
~add remaining daikon and carrots (and broc) to pan along with sesame oil and mushrooms
~cover and simmer over low heat until the vegies are tender, (about 20 mins, or 1 glass of wine)
~return ribs to pan, i add noodles now too. simmer until heated through or until noodles are cooked, 4 or 5 mins
season with salt and peper
It may seem like a lot to do at first, but they are so worth it, I know the recipe by heart now and its really quit easy. also I ,as usual, never follow this to a tee, I'll throw in other vegies and sometimes I'll throw in some fresh bean sprouts on top before serving for extra crunch. All in all yummy. Good served with a nice red wine but also a good brown ale works if you prefer beer.
You will need..
four beef short ribs
1/2 cup dry sherry
1/2 c. soy sauce or tamari
1/2 c. mirin
1 med onion thinly sliced
8 garlic cloves, smashed or minced (is that the same thing?)
one 2 inch fresh ginger, thinly sliced
1 ounce dried shitake mushrooms..(i used fresh)
1 tablespn. brown sugar
3/4 lb daikon, peeled and cut into cubes
2 large carrots cut crosswise 1/2 inch thick (I also threw in some broccoli)
6 c. water
2 t asian sesame oil
4 oz soba noodles or other favorite asian noodle
preheat oven to 350
~season ribs with salt and peper
~ large dutch oven (preferred is enameled cast iron, but I used my reg sur le tab deep cooker) heat oil enough to brown the ribs in, over mod. high heat. cook ribs turning a few times until richly browned (10 Mins or so) transfer ribs to plate
~add sherry (or you can use wine. i've used both. like the sherry) to the pan and boil, stirring to scrape browned bits on the bottom.
~add....soy sauce, mirin, onion, garlic, ginger, shitake, brown sugar and 1/2 the daikon and 1/2 the carrots.
~return ribs to the pan and pour in the water. bring to a boil.
~cover and braise in oven for about 2 1/2 hours
Have a couple glasses of wine........
~transfer ribs to a plate, cover and keep warm.
~pick out shitake ms. cutting off and tossing stems.
~strain braising liquid, return the liquid to the pan and boil over high heat skimming fat until reduced to 4 cups (about 5 mins, or 1/2 glass of wine)
~add remaining daikon and carrots (and broc) to pan along with sesame oil and mushrooms
~cover and simmer over low heat until the vegies are tender, (about 20 mins, or 1 glass of wine)
~return ribs to pan, i add noodles now too. simmer until heated through or until noodles are cooked, 4 or 5 mins
season with salt and peper
It may seem like a lot to do at first, but they are so worth it, I know the recipe by heart now and its really quit easy. also I ,as usual, never follow this to a tee, I'll throw in other vegies and sometimes I'll throw in some fresh bean sprouts on top before serving for extra crunch. All in all yummy. Good served with a nice red wine but also a good brown ale works if you prefer beer.
Tuesday, October 26, 2010
Jeff's "do-over" birthday pumpkin pie
Well I had a do-over birthday last night for Jeff and things went much better. It was like the stars aligned and the birthday gods smiled upon me. As not only did I find the perfect present, after a much needed stop by my favorite yarn store and of course a brief encounter with See's Chocolates. I made the perfect pumpkin pie. So I know how much the family loves pie so I wanted to share it with you. Thanks mom and dad for all the beautiful pottery I get to serve it on :) http://www.beautifulworldllc.com
Speaking of pie, this morning I was watching the news and there was a story on Libby's pumpkins, did you know they supply 95% of the nation s pumpkin puree needs. I guess there was a shortage a few years ago because all of the wet weather over their in the Midwest rotted in the field. I had no idea. But, rest assure Libby's has said they have enough for the nations pie needs for the next two years... no need to stock up. I guess I can get some sleep tonight, not worrying about the nations pumpkin needs! I hope you have a very sweet day.
No Fail Crust (the family basic)
1 stick cold unsalted butter (cut into pieces)
1 cup flour
1/4 tsp salt
ice water
In the food processor, combine butter, flour, and salt. Pulse until combined. Add water until the dough is wet, but not too wet, and forms little pea sized balls. Press the dough into a ball in plastic wrap and chill for about an hour (if you have time). I never do so last night I just rolled my dough out with no chilling. Just made it a little wetter and added a lot more flour then usual out on the counter.
Pumpkin Pie
Pie crust dough
1 cup heavy cream
2 tsp flour
1.5 cups of pumpkin puree
3 eggs
1/4 cup brown sugar
1 TBS Unrefined cane sugar (or just regular granulated)
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp sea salt
a pinch of black pepper
1.5 tsp brandy
Pre heat oven to 375 degrees. Roll out dough and place it in the pie pan. You are supposed to use pie weights... I did not and it was fine, you just need to make sure the crust is secure on the top of the pie pan. Bake for 20 minutes until light golden brown.
Over medium low heat, whisk 1/4 cup of cream and flour together until it "boils" or becomes really thick and you can't see it it boiling. Slowly whisk in the rest of the cream and return to a boil. This step took forever, the consistency is that of thick frosting. Once this happens remove the pan from heat.
Once again, in my favorite pie making devise, the food processor; add pumpkin and eggs. Blend until smooth, wipe down the sides a couple of times during the process. In a small bowl, mix the sugar and spices. Add these to the pumpkin along with the thickened cream. Pulse until smooth, again wipe down the sides as you go to get it all incorporated.
Place filling into the slightly pre-baked crust and bake for abut 45 minutes or until the center is just set... Cool for at least an hour before you indulge.
Brandy spiced Whip cream
1 cup cold heavy cream
2 TBS sugar
1 tsp of brandy
1/2 tsp of cinnamon
Place in a bowl and mix with a hand mixer until it is the consistency that you like. I am guessing on the measurements... so make sure you taste and add to your liking. However, it was delicious cream topping for the pie.
Speaking of pie, this morning I was watching the news and there was a story on Libby's pumpkins, did you know they supply 95% of the nation s pumpkin puree needs. I guess there was a shortage a few years ago because all of the wet weather over their in the Midwest rotted in the field. I had no idea. But, rest assure Libby's has said they have enough for the nations pie needs for the next two years... no need to stock up. I guess I can get some sleep tonight, not worrying about the nations pumpkin needs! I hope you have a very sweet day.No Fail Crust (the family basic)
1 stick cold unsalted butter (cut into pieces)
1 cup flour
1/4 tsp salt
ice water
In the food processor, combine butter, flour, and salt. Pulse until combined. Add water until the dough is wet, but not too wet, and forms little pea sized balls. Press the dough into a ball in plastic wrap and chill for about an hour (if you have time). I never do so last night I just rolled my dough out with no chilling. Just made it a little wetter and added a lot more flour then usual out on the counter.
Pumpkin Pie
Pie crust dough
1 cup heavy cream
2 tsp flour
1.5 cups of pumpkin puree
3 eggs
1/4 cup brown sugar
1 TBS Unrefined cane sugar (or just regular granulated)
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp sea salt
a pinch of black pepper
1.5 tsp brandy
Pre heat oven to 375 degrees. Roll out dough and place it in the pie pan. You are supposed to use pie weights... I did not and it was fine, you just need to make sure the crust is secure on the top of the pie pan. Bake for 20 minutes until light golden brown.
Over medium low heat, whisk 1/4 cup of cream and flour together until it "boils" or becomes really thick and you can't see it it boiling. Slowly whisk in the rest of the cream and return to a boil. This step took forever, the consistency is that of thick frosting. Once this happens remove the pan from heat.
Once again, in my favorite pie making devise, the food processor; add pumpkin and eggs. Blend until smooth, wipe down the sides a couple of times during the process. In a small bowl, mix the sugar and spices. Add these to the pumpkin along with the thickened cream. Pulse until smooth, again wipe down the sides as you go to get it all incorporated.
Place filling into the slightly pre-baked crust and bake for abut 45 minutes or until the center is just set... Cool for at least an hour before you indulge.
Brandy spiced Whip cream
1 cup cold heavy cream
2 TBS sugar
1 tsp of brandy
1/2 tsp of cinnamon
Place in a bowl and mix with a hand mixer until it is the consistency that you like. I am guessing on the measurements... so make sure you taste and add to your liking. However, it was delicious cream topping for the pie.
Monday, October 25, 2010
Spaghetti and meatballs
Well another weekend has passed and I have tried more recipes with winter squash. However, it was one of those weekends that everything squash went wrong. Last night I made stuffed acorn squash for Jeff's birthday dinner. All of the ingredients blended together were delicious and easy to prepare. Then I placed them in the 400 degree oven for an hour and 20 min. Instead of the squash becoming moist and tender it became hard and dry (like the directions suggested) the squash did not cook! So, I used my last resort and salvaged what was left by placing it in the microwave (which I hate to use). But, it did cook the squash. Though Jeff's birthday dinner was a relative disaster, Friday night I had a great success in the kitchen when I made fresh spaghetti and meatballs. I decided to conquer tomato sauce and meatballs when I was at the local co-op and they had a bunch of tomatoes half off! So here was one successful weekend recipes from my favorite inspiration book: The Art of Simple Food by the one and only Alice Waters:
Tomato Sauce
3 lbs of tomatoes (I like super ripe just about to spoil tomatoes)
2 to 3TBS torn fresh basil
Salt
Pepper
Red pepper flakes
Wash and quarter tomatoes and place in a sauce pan with the basil. Over medium heat cook the tomatoes and basil until the tomato skins split. Using your immersion blender (which I use all the time, thanks to Auntie Kim!) blend till smooth. Add salt, pepper, and flakes to your taste. Return to a low heat to keep warm for use. If you like a little thicker sauce simmer.
Meatballs:
2 lb of ground pork shoulder
2 lb of ground chuck
1 cup of day old bread (crust removed and torn into pieces)
1/2 cup milk
2 small yellow onions
3 crushed garlic cloves
1 TBS thyme
1 TBS chopped italian parsley
A pinch of cayenne pepper
1 egg, lightly beaten
1/4 cup Parmesan cheese
Salt
Pepper
Preheat oven to 450. Place bread and milk in a bowl and set aside. Combine meat with a little salt and pepper in a large bowl. Using the large holes on the grater, grate the onions (gets a little teary so be prepared). Squeeze out the milk from the bread. Mix the bread with the meat. Add onions, garlic, thyme, parsley, cayenne, egg, and parmesan to the meat and mix until all the ingredients are just mixed. If it feels too dry, add a little olive oil and/or milk. Roll out the meatballs and place them on a foil lined baking sheet. Cook until they are cooked all the way through (took my oven about 15 minutes). For the last couple of minutes I placed them under the broiler.
Served the meatballs with the sauce over homemade whole wheat pasta noodles. Top with parm.
Enjoy.
Tomato Sauce
3 lbs of tomatoes (I like super ripe just about to spoil tomatoes)
2 to 3TBS torn fresh basil
Salt
Pepper
Red pepper flakes
Wash and quarter tomatoes and place in a sauce pan with the basil. Over medium heat cook the tomatoes and basil until the tomato skins split. Using your immersion blender (which I use all the time, thanks to Auntie Kim!) blend till smooth. Add salt, pepper, and flakes to your taste. Return to a low heat to keep warm for use. If you like a little thicker sauce simmer.
Meatballs:
2 lb of ground pork shoulder
2 lb of ground chuck
1 cup of day old bread (crust removed and torn into pieces)
1/2 cup milk
2 small yellow onions
3 crushed garlic cloves
1 TBS thyme
1 TBS chopped italian parsley
A pinch of cayenne pepper
1 egg, lightly beaten
1/4 cup Parmesan cheese
Salt
Pepper
Preheat oven to 450. Place bread and milk in a bowl and set aside. Combine meat with a little salt and pepper in a large bowl. Using the large holes on the grater, grate the onions (gets a little teary so be prepared). Squeeze out the milk from the bread. Mix the bread with the meat. Add onions, garlic, thyme, parsley, cayenne, egg, and parmesan to the meat and mix until all the ingredients are just mixed. If it feels too dry, add a little olive oil and/or milk. Roll out the meatballs and place them on a foil lined baking sheet. Cook until they are cooked all the way through (took my oven about 15 minutes). For the last couple of minutes I placed them under the broiler.
Served the meatballs with the sauce over homemade whole wheat pasta noodles. Top with parm.
Enjoy.
Wednesday, October 20, 2010
Leafy Green and Sweet Potato Gratin
I love all the flavors of fall, even Brussels sprouts. I made a HUGE pot of lentil soup that I have been eating for three days! Finally I needed a bit of a change, last night I made a mix of dark leafy greens and sweet potato gratin. So, if you need a warm and cozy dish that has some veggies try this:
1/8 cup (1/4 stick) butter
1 small onion, chopped
1.5 Lb of leafy dark greens, I used kale and baby spinach
1 small onion, chopped
1.5 Lb of leafy dark greens, I used kale and baby spinach
Pinch of nutmeg
1 cups milk
1 garlic cloves, crushed
1 tablespoons flour
2-3 medium red-skinned sweet potatoes (yams), peeled and cut into 1/4-inch thick rounds
1 cups milk
1 garlic cloves, crushed
1 tablespoons flour
2-3 medium red-skinned sweet potatoes (yams), peeled and cut into 1/4-inch thick rounds
1 medium russet potato, peeled and cut into 1/4 inch rounds1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
3/4 cups grated Gruyére cheese
Fine sea salt
Freshly ground black pepper
1 tablespoon chopped fresh thyme
3/4 cups grated Gruyére cheese
Fine sea salt
Freshly ground black pepper
Over medium low heat, place 1 TBS of butter in a pan and add onions. Cook until soft and then add greens with nutmeg and salt/pepper. After leaves have wilted and are soft, place them in a strainer and drain the leaves of as much moisture as you can. I used my hands to "wring" them out. Set aside.
Over medium high heat combine milk and garlic in a small pot. Bring the milk to a simmer and then reduce the heat to low. In the meantime, over medium high heat melt 1 TBS butter in a small pan add flour, stirring constantly. After about a minute or two, stir/ whisk in the warm milk and heat for about 1.5 minutes. This creates a roux. Sprinkle with salt and pepper and set aside.
In a small baking dish, arrange half of your sweet potatoes and half of your russet potato into the bottom of the dish. Sprinkle with half of your herbs and half of your cheese. Place greens on top and spread them evenly. Then arrange the rest of all of the potatoes on top of the greens. Pour over the roux. Sprinkle with the herbs and end with the rest of your cheese.
Cook for about an hour. The potatoes should be soft and the cheese should form a crust on top.
-Sarah :)
Monday, October 18, 2010
Chris' Yummy Chocolate Chip Oatmeal Cookies
In Kitchen Aid or Blender cream together:
1 Cup Butter (2sticks)
1 1/4 cup dark brown sugar
1/2 cup sugar
Then add:
2 eggs
2 Tablespoon Milk
2 teaspoons Vanilla
Blend until mixed well
In separate bowl mix together:
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix in with butter mixture then add:
2 1/2 cups oatmeal
1 to 2 Cups chocolate chips (semi sweet or dark chocolate)
Place by rounded teaspoon on cookie sheet lined with parchment
Bake at 375 for around 10 minutes
These are from Very best baking (I think) and I've been making them forever. Can't get enough of these...YUM!
1 Cup Butter (2sticks)
1 1/4 cup dark brown sugar
1/2 cup sugar
Then add:
2 eggs
2 Tablespoon Milk
2 teaspoons Vanilla
Blend until mixed well
In separate bowl mix together:
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix in with butter mixture then add:
2 1/2 cups oatmeal
1 to 2 Cups chocolate chips (semi sweet or dark chocolate)
Place by rounded teaspoon on cookie sheet lined with parchment
Bake at 375 for around 10 minutes
These are from Very best baking (I think) and I've been making them forever. Can't get enough of these...YUM!
Great Waffles
1 Cup Whole Wheat Flour
1 1/4 Cup Flour
4 Teaspoons Baking Powder
3/4 teaspoon Salt
Mix dry ingredients together
In small bowl mix:
2 Eggs
3/4 Cup Oil
1 cup Buttermilk
1 1/4 Cups Milk
1 Tablespoon Honey
Stir egg mixture in with dry ingredients, butter the waffle iron and you are making yummy waffles.....
1 1/4 Cup Flour
4 Teaspoons Baking Powder
3/4 teaspoon Salt
Mix dry ingredients together
In small bowl mix:
2 Eggs
3/4 Cup Oil
1 cup Buttermilk
1 1/4 Cups Milk
1 Tablespoon Honey
Stir egg mixture in with dry ingredients, butter the waffle iron and you are making yummy waffles.....
Sadie's Caesar Salad
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Sugar
1/3 cup Canola Oil
1/3 cup Olive Oil
1/2 teaspoon dry mustard
1/8 teaspoon ground thyme
1/3 Cup Tarragon or red (or white) wine vinegar
dash Cayenne pepper
dash worcestershire Sauce
1 egg
2 cloves garlic minced
Put all ingredients in blender or mini cuisinart and blend together. Toss romaine with parm. cheese then add dressing to your liking. Top with croutons.
1/2 teaspoon Pepper
1/2 teaspoon Sugar
1/3 cup Canola Oil
1/3 cup Olive Oil
1/2 teaspoon dry mustard
1/8 teaspoon ground thyme
1/3 Cup Tarragon or red (or white) wine vinegar
dash Cayenne pepper
dash worcestershire Sauce
1 egg
2 cloves garlic minced
Put all ingredients in blender or mini cuisinart and blend together. Toss romaine with parm. cheese then add dressing to your liking. Top with croutons.
No Bake Cookies
Our first recipe!!
Thought I would start it off with something simple-but delish!
Thought I would start it off with something simple-but delish!
To Create:
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened. Yum Yum!!
*added by Kelly
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