Here's the yummy recipe you've all been asking for.
Super simple and oh so delish!
2 sticks of butter (softened)
1/3 c of sweetened condensed milk (chilled)
1 tsp corn syrup
3/4 to 1 tsp cinnamon
Mix everything in a food processor. Serve over warm bread. Store in fridge. Yum!!
Monday, November 15, 2010
Sunday, November 14, 2010
Katie's Potato Soup
I had to post this recipe on here so I can find it. One of my good blogging friends shared it with me and it's absolutely delish. It's become one of our go to recipes for soup. Plus it's simple to make and it's cheap. Can't beat that. Thank you Katie for sharing it!!
Katie’s Potato Soup
1 quart sized box chicken stock or broth (or make your own with chicken bullion and water)
2-3 small cans of Cream of Chicken soup or 1 family sized can (you can use the Fat Free soup although the family size isn’t sold in fat free around here)
1-2 blocks of cream cheese (also you can use the fat free or reduced fat)
a few slices of cooked crumbled bacon (we use the lower fat Turkey bacon)
potatoes, cubed (as many or as few as you want, depending on how much you want to make, I usually use 8-10 potatoes and freeze some of the soup for later)
1 package of instant mashed potato flakes (if you want it thick like we like it)
pepper
You can just pile all the ingredients in the crock pot and cook until the potatoes are tender like I usually do, or you can boil the potato cubes in the chicken stock and add the rest of the ingredients and stir until the cream cheese is melted.
We have used diced ham instead of the bacon or turkey sausage even (not the best). We like to serve it with a sprinkle of yellow cheese and cut green onion, it tastes like Loaded Baked Potato soup.
Quick, cheap and easy!
Katie’s Potato Soup
1 quart sized box chicken stock or broth (or make your own with chicken bullion and water)
2-3 small cans of Cream of Chicken soup or 1 family sized can (you can use the Fat Free soup although the family size isn’t sold in fat free around here)
1-2 blocks of cream cheese (also you can use the fat free or reduced fat)
a few slices of cooked crumbled bacon (we use the lower fat Turkey bacon)
potatoes, cubed (as many or as few as you want, depending on how much you want to make, I usually use 8-10 potatoes and freeze some of the soup for later)
1 package of instant mashed potato flakes (if you want it thick like we like it)
pepper
You can just pile all the ingredients in the crock pot and cook until the potatoes are tender like I usually do, or you can boil the potato cubes in the chicken stock and add the rest of the ingredients and stir until the cream cheese is melted.
We have used diced ham instead of the bacon or turkey sausage even (not the best). We like to serve it with a sprinkle of yellow cheese and cut green onion, it tastes like Loaded Baked Potato soup.
Quick, cheap and easy!
Sunday, October 24, 2010
Perfect pizza crust
Best Pizza Dough Recipe
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.
Wednesday, April 21, 2010
Cheddar Biscuits
These are almost as good as Red Lobster's
2 c. biscuit mix
1/2 c shredded mild cheddar cheese
2/3 c milk
4 tbsp butter
1/4 tsp garlic powder
parsley flakes for sprinkling
1. Preheat oven to 450 F
2. Stir together the bisuit mix, cheddar, and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.
3. Spoon onto a greased cookie sheet. Smooth down the tops to prevent hard points from forming.
4. Bake for 8 to 10 minutes until the tops are brown.
5. While the biscuits are baking, melt the butter in a pan and stir in garlic powder.
6. Once the biscuits are done, brush the tops with butter, and then sprinkle with parsley flakes. Best served hot.
Makes 10 biscuits
2 c. biscuit mix
1/2 c shredded mild cheddar cheese
2/3 c milk
4 tbsp butter
1/4 tsp garlic powder
parsley flakes for sprinkling
1. Preheat oven to 450 F
2. Stir together the bisuit mix, cheddar, and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.
3. Spoon onto a greased cookie sheet. Smooth down the tops to prevent hard points from forming.
4. Bake for 8 to 10 minutes until the tops are brown.
5. While the biscuits are baking, melt the butter in a pan and stir in garlic powder.
6. Once the biscuits are done, brush the tops with butter, and then sprinkle with parsley flakes. Best served hot.
Makes 10 biscuits
Sangria
One 1.5 liter bottle dry red wine - the cheap stuff works fine
1 1/4 c grenadine
2 c cranberry juice cocktail
1 1/2 c sweet vermouth
1 1/4 c sugar water (50% sugar solution)
1 med orange unpeeled and sliced
12 sliced strawberries
4 c crushed ice
1. Mix all the ingredients except for the ice in a nice size pitcher. Pour the sangria into a glass and then add the ice.
2. Serve each glass with fruit from the pitcher.
Makes about 3 quarts
1 1/4 c grenadine
2 c cranberry juice cocktail
1 1/2 c sweet vermouth
1 1/4 c sugar water (50% sugar solution)
1 med orange unpeeled and sliced
12 sliced strawberries
4 c crushed ice
1. Mix all the ingredients except for the ice in a nice size pitcher. Pour the sangria into a glass and then add the ice.
2. Serve each glass with fruit from the pitcher.
Makes about 3 quarts
Baked CHicken Chimichangas
1/2 c. chopped onion
2 cloves garlic
2 tbsp olive oil
1/3 c chili powder
one 16 oz jar Chi Chi's salsa
1/4 c. water
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1 lb cooked boneless skinless chicken breasts - shredded
salt
six 10 inch flour tortillas - warmed
1 c Chi-Chi's refried beans
olive oil
sour cream
guacomole
1. Preheat oven to 425 F. Grease a rimmed 15 by 10 inch baking dish
2. In a lg. saucepan saute the onion and garlic in oil until tender. Stir in the chili powder, 2/3 jar salsa, water, cumin, and cinnamon. Pour the mixture into blender or food processor. Process until smooth. Pour back into saucepan and add chicken. Salt to taste.
3. Working with one tortilla at a time, spoon a heaping tbsp of the refried beans down the center of each tortilla. Top with 1/2 c of chicken mixture. Tuck the ends and then roll.
4. Place the chimichangas in the greased baking pan, seam-side down. Brush all sides with oil.
5. Bake for 15 minutes or until golden brown and crisp, turning every 5 minutes.
6. Serve with remaining salsa, sour cream, and guacamole.
Serves 6
2 cloves garlic
2 tbsp olive oil
1/3 c chili powder
one 16 oz jar Chi Chi's salsa
1/4 c. water
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1 lb cooked boneless skinless chicken breasts - shredded
salt
six 10 inch flour tortillas - warmed
1 c Chi-Chi's refried beans
olive oil
sour cream
guacomole
1. Preheat oven to 425 F. Grease a rimmed 15 by 10 inch baking dish
2. In a lg. saucepan saute the onion and garlic in oil until tender. Stir in the chili powder, 2/3 jar salsa, water, cumin, and cinnamon. Pour the mixture into blender or food processor. Process until smooth. Pour back into saucepan and add chicken. Salt to taste.
3. Working with one tortilla at a time, spoon a heaping tbsp of the refried beans down the center of each tortilla. Top with 1/2 c of chicken mixture. Tuck the ends and then roll.
4. Place the chimichangas in the greased baking pan, seam-side down. Brush all sides with oil.
5. Bake for 15 minutes or until golden brown and crisp, turning every 5 minutes.
6. Serve with remaining salsa, sour cream, and guacamole.
Serves 6
Subscribe to:
Posts (Atom)
