Showing posts with label Recipes. Show all posts

Recipe

Here is one for the Fall season that I found on Allrecipes.com that I would like to try.

Pumpkin Whoopie Pies

Ingredients

  • 2 cups packed brown sugar
  • 1 cup vegetable oil
  • 1 1/2 cups solid pack pumpkin puree
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons ground cinnamon
  • 1/2 tablespoon ground ginger
  • 1/2 tablespoon ground cloves
  • 1 egg white
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 3/4 cup shortening


Directions


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
  3. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
  4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

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Do You Like Brownies?

I thought I would share my grandmother's brownie recipe with everyone. It's a fairly basic recipe, but they always came out good.

Meme's Fudgy Brownies

1/2 cup shortening (I use butter flavored Crisco)
2 squares Baker's Semi-Sweet Chocolate
I cup sugar
2 eggs
2/3 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla extract

Mix flour, salt and baking powder in a mixing bowl and set aside.

Blend together sugar, vanilla and shortening. Melt the chocolate (use whatever way you prefer) and blend into mixture. Once the mixture has cooled for a few moments, blend eggs into mixture. (Don't do it when the chocolate is really hot because you don't want to cook the eggs)

Add flour mixture into the other bowl until smooth. Pour into 9x13 pan.

Bake approx. 30 minutes in a 350 degree oven.

Note: My grandmother would double the recipe but did not use a bigger pan. She liked her brownies thick. Who could blame her??

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Baking Made Easy

My friend Donna sent me this recipe for "Fruity Pebbles Cookies" last night after getting it from her sister. Her sister's little girls LOVE these cookies, so Donna tried them out yesterday. Trust me, if Donna can make them, anyone can. She'll be the first to tell you that she isn't too kitchen-friendly.

I don't think any cookies survived after an hour. Try them for yourselves!

Fruity Pebbles Drop Cookies

1 box yellow cake mix
1/2 cup canola (or vegetable) oil
1/4 cup water
1 egg
3 cups fruity pebbles

preheat oven to 350 degrees F
beat cake mix, oil, water, and egg in large bowl until well blended
add cereal, mix well
drop tablespoonfuls of dough 2 inches apart, onto ungreased baking sheets
Bake 11 minutes or JUST until cookie begins to brown
Cool on wire racks

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Scooby Snacks!

Well, they're not really scooby snacks but tonight Darin made our babies some really great treats from a recipe he found online (of course, he doctored it a lot!) and our dogs LOVED them. Now, our dogs will eat any treat you give to them (except crackers - Pokey (our boy mutt) will lick the salt off but never eat them) but we can tell when they really love the treat versus just kind of liking them. When Dakota (our female golden) tries to bite your fingers off and then inhales the cookie - that's a winner. We like to make our own cookies because the price of dog treats is insane! Plus, we get to make them the way we know Pokey and Dakota will love them . I thought I would share the recipe with my readers since I know so many of y'all are dog lovers/owners!

Darin making the dog treats :)

Peanut Butter Banana Swirls

Dough #1:

4 cups Whole Wheat Flour
1/2 cornmeal
1 1/3 cup water (We use chicken or beef broth)*
1 egg
1/3 cup peanut butter (we used reduced fat & added in extra!)**

Combine all ingredients for dough #1 and mix thoroughly.
Knead on a lightly floured surface. Set to the side.

Dough #2:

4 cups Whole Wheat Flour
2/3 cup cornmeal
1/2 cup mashed banana
1 egg
1 1/4 water (again, we used broth)
2 Tbsp vegetable oil (canola is best)
2 Tbsp Molasses
2 Tbsp Cinnamon

Combine all ingredients for dough #2 and mix thoroughly.
Knead on a lightly floured surface.

Roll each dough separately to a 1/8 inch thickness, into rectangles. Lightly brush a little water over the top of the light dough (#2). Place the dark dough (#1) on top, then roll up the 2 doughs like you would a jelly roll -- *Darin pull some more peanut butter on top of the dark dough before rolling up. After rolling up the dough, cut into 3-4 long pieces and "stretch" it a little. Wrap the logs in plastic wrap and chill in the freezer for 1 hour. Cut into 1/4 inch pieces. Bake on a non-stick cookie sheet (or use non-stick spray). Bake for one hour in a 350 degree pre-heated oven. After the hour, turn off the oven but leave the cookies in the oven overnight. This will allow the cookies to harden. The recipe (before we doctored it) said it would yield 36 treats - we ended up with 60.

* We use broth rather than water because it creates a much stronger flavor. For dogs, the richer the flavor, the more they will like them. If they are too bland, your dog will not care for them.

** We add extra peanut butter because our dogs love it. We also use the reduced fat because we want the cookies to be healthy as well. It's harder for dogs to burn fat so we're careful not to put too much into their cookies.


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Cooking with Darin

Darin fixed us another quick, easy meal that I wanted to share the recipe for. I hadn't had quiche in a long time and I decided I wanted some. So, Darin made a very easy one with a slightly healthier twist to it. Hope y'all enjoy it as much as we did.

Darin's Quick Quiche Lorraine

Ingredients:

1/2 lb bacon, diced
1 cup shredded Swiss cheese
4 eggs
1 pint half & half (use heavy cream if you want more fat!)
salt & pepper to taste
1 frozen pie shell (make your own if you're up to the task)

Layer the bacon and cheese on bottom of pie shell.
Beat eggs with half&half and salt/pepper and pour into the pie shell. Preheat Oven!
Bake for approximately 1 hour at 350 degrees. Quiche is done when you insert a fork/knife and it comes out clean. Note: The eggs will be puffy when it comes out but will settle as it cools. Do not be alarmed.

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Cooking with Meme

Since I posted a recipe from Darin and so many liked it, I figured I would post one from my grandmother. This is a side dish that we always had at Christmas and Thanksgiving dinners and our family really enjoyed it. It may not sound like a side dish - Darin thought it was a dessert - but rest assured that we served it with the meal - not after. For the dish, my grandmother had a special mold she used but you can use a bundt pan, bowl or jello mold.

Lime Salad aka Green Salad

Ingredients:

2 small boxes/1 Family sized box Lime JELLO
(Use JELLO Brand only!)
1 #2 Can crushed pineapple (not drained)
1 pint Vanilla Ice Cream
1 cup boiling water
1/2 cup chopped walnuts

Directions:

Dissolve the jello in boiling water. Add the ice cream and stir until dissolved. Add the pineapple (fruit AND juice - do not drain!) and the nuts (you can leave the nuts out if desired). Chill until firm. We make this the night before and let it chill overnight as it takes longer to firm up than plain jello would.

Enjoy!

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Cooking with Darin

For those who don't know, my other half is a professional chef. Now, before you get jealous - he works like 100 hours a week so I don't really get the spoils on a regular basis. When he is off, I feel guilty asking him to cook. Last night he made a throw-together dish that turned out really great. So I thought I would share the recipe with y'all. Enjoy!

Darin's Chicken Vegetable Casserole

2# chicken breast, sliced

2 cans cream of chicken soup; condensed

1 can chicken broth

2 cans sliced carrots

1 # frozen broccoli

1 ½ # shredded cheese (what ever u like)

1 bag egg noodles, cooked

Topping:

1 ½ cup Japanese bread crumbs

1 cup grated Romano cheese

Season chicken with salt and pepper and cook lightly in small amount of oil; add soup and broth (do not dilute soup before adding); add vegetables and heat to simmer; simmer for 7 minutes; add cheese and continue to simmer till cheese is melted. Add egg noodles and gently stir to combine. Pour into casserole sprayed with pan release.

Mix topping and cover evenly.

Bake at 350 for 30 to 45 minutes.

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