Pancakes
(Makes about 6 pancakes)
Mix:
-1c flour
-2tsp baking powder
-1t sugar
-1/2 tsp. salt
Mix:
- 1 egg
- 1Tbs oil
- 1 c. milk
Combine until moist
Chicken Cordon Bleu Rolls
Easy Yummy Food
- 2 packs of croissant dough
- Swiss cheese
- Shredded chicken (about a 1.2 lb)
- Deli ham
Preheat oven to 350
Take the triangles of croissant dough and combine them to make 8 rectangles together pinching dough to make sure the pieces stay. Layer ham, cheese and shredded chicken. Fold dough in half pinching edges to close. Bake for 25- 30 until dough is cooked through and lightly browned. Eat.
- 2 packs of croissant dough
- Swiss cheese
- Shredded chicken (about a 1.2 lb)
- Deli ham
Preheat oven to 350
Take the triangles of croissant dough and combine them to make 8 rectangles together pinching dough to make sure the pieces stay. Layer ham, cheese and shredded chicken. Fold dough in half pinching edges to close. Bake for 25- 30 until dough is cooked through and lightly browned. Eat.
Tater Tot Casserole
This is a recipe that I found online and saved because it looked easy and potentially yummy, but I've never made it because it's not Lizzie-friendly. If you decide to try it, you'll have to let me know how it turns out! :)
TATER TOT CASSEROLE
2 lbs. extra lean ground beef
1 can cream of mushroom soup
1 16oz Sour Cream
1 cup grated cheddar cheese (or more!)
1 pack frozen tatter tots
Preheat oven to 350 degrees. Grease 13x9 inch pan. Layer the beef
on the bottom of the pan, set aside. In a med mixing bowl add sour cream
and mushroom soup and mix well. Then layer the mixture on top of the
beef, then add cheese. Top with tatter tots. Bake covered for 45
minutes. Uncover and bake 15 minutes longer, adding extra cheese here if
desired.
No Bake Chocolate Peanut Butter Oatmeal Cookies
No Bake Chocolate Peanut Butter Oatmeal Cookies
We're making these for dessert for the missionaries tonight. Yum!
- 2 c white sugar (reduce if you don't like them too sweet)
- 3 Tbsp. unsweetened cocoa powder
- 1/2 cup butter or margarine
- 1/2 c milk
- 1 pinch salt
- 3 cups oats (I like old fashioned oats best)
- 1/2 c peanut butter
- 1 tsp. vanilla
- In saucepan bring sugar, cocoa, butter and milk to boil
- Wait until it is at a rolling rapid boil and set the timer for one minute. I am convinced this and good measuring are the keys to a good vs. terrible no bake cookie.
- After the minute of rapid boiling, add vanilla and peanut butter, Mix well
- Add oats. Mix well again.
- Using your handy dandy cookie scoop (or two spoons) put in tablespoon size amount on wax paper or parchment paper to harden. Sometimes its good to re-mix it to keep from having some dry cookies and other runny ones.
- let cool and enjoy.
We're making these for dessert for the missionaries tonight. Yum!
- 2 c white sugar (reduce if you don't like them too sweet)
- 3 Tbsp. unsweetened cocoa powder
- 1/2 cup butter or margarine
- 1/2 c milk
- 1 pinch salt
- 3 cups oats (I like old fashioned oats best)
- 1/2 c peanut butter
- 1 tsp. vanilla
- In saucepan bring sugar, cocoa, butter and milk to boil
- Wait until it is at a rolling rapid boil and set the timer for one minute. I am convinced this and good measuring are the keys to a good vs. terrible no bake cookie.
- After the minute of rapid boiling, add vanilla and peanut butter, Mix well
- Add oats. Mix well again.
- Using your handy dandy cookie scoop (or two spoons) put in tablespoon size amount on wax paper or parchment paper to harden. Sometimes its good to re-mix it to keep from having some dry cookies and other runny ones.
- let cool and enjoy.
Snickerdoodle Blondies
2 2/3 cups flour
2 tsp baking powder
2 cups packed brown sugar
1 cup salted butter, room temperature
2 eggs
1 Tbsp vanilla
2 tsp baking powder
2 cups packed brown sugar
1 cup salted butter, room temperature
2 eggs
1 Tbsp vanilla
Cinnamon topping:
2 Tbsp white sugar
2 tsp ground cinnamon
2 Tbsp white sugar
2 tsp ground cinnamon
Directions
Combine the butter, eggs, brown sugar, and vanilla. I used my mixer and it worked great!
Add in the dry ingredients. (Flour, baking powder, )
Spread in a greased 9x13 dish. The batter will be thick almost like a cookie mixture.
Combine the cinnamon topping ingredients and sprinkle over the top.
Bake at 350 degrees for 25-30 minutes. It will harden more as it cools.
Combine the butter, eggs, brown sugar, and vanilla. I used my mixer and it worked great!
Add in the dry ingredients. (Flour, baking powder, )
Spread in a greased 9x13 dish. The batter will be thick almost like a cookie mixture.
Combine the cinnamon topping ingredients and sprinkle over the top.
Bake at 350 degrees for 25-30 minutes. It will harden more as it cools.
Whole Wheat Bread
Whole Wheat Bread
I went through a phase when Michael was a baby where I was determined to master homemade bread. While I haven't mastered it yet, I've tried enough recipes, 'shadowed' several bread making friends, and made it on a consistent basis for long enough that I feel good about my bread and am pretty committed to my favorite whole wheat bread recipe. Without further adieu:
Makes 2 loaves.
- 6 cups flour, divided*
- 1/3 vital wheat gluten*
- 1 1/4 Tbs, Instant yeast
- 2.5 c steaming water (120-130 degrees f)
- 1 Tbsp. salt
- 1/3 c oil
- 1/3 c honey ( or sugar)
- 1 1/4 c. lemon juice
*I use fresh ground white wheat, I also like King Arthur Wheat Flour, or 2 parts wheat to 1 part all purp. flour.)
*Find it in baking aisle, usually on top shelf. It helps the bread to be fluffier)
DIRECTIONS
- Mix 3.5 c flour, gluten, and yeast.
- Add steaming water (important to make sure it's the right temp if you have a thermometer if you can. If it's too hot it will kill the yeast). Add all at once, mix for one minute (I use a stand mixer)
- Cover and let rest 10 minutes.
- Add salt, oil, honey, and lemon juice. Beat for one minute.
- Add around 2.5 c flour beat 6-10 minutes until pulls away from bowl and feels ready. (Add a little at a time to get right consistency. It should be smooth, and a little tacky, but not really sticky. You should be able to push on it and it will mostly spring back.)
- Form into two loaves. I like to roll it out into a rectangle, then tightly roll it up and pinch the edges to secure it.
- Let it rise to top of bread pan. My favorite way to do this is to preheat the oven for a minute or two then turn the oven off. Heat some water in a glass bowl in the microwave until steamy, and put in the oven on the bottom rack. put bread in oven to rise. The warm (not hot) oven and steam will help it rise without drying out.
- When it's time to cook it (rise to top of bread pan or an hour or so) take the water out of the oven and leave the bread in it while it preheats
- Cook for 30-40 minutes. (I cook for 40-45 when I count the preheat time )
- Eat!
I went through a phase when Michael was a baby where I was determined to master homemade bread. While I haven't mastered it yet, I've tried enough recipes, 'shadowed' several bread making friends, and made it on a consistent basis for long enough that I feel good about my bread and am pretty committed to my favorite whole wheat bread recipe. Without further adieu:
Makes 2 loaves.
- 6 cups flour, divided*
- 1/3 vital wheat gluten*
- 1 1/4 Tbs, Instant yeast
- 2.5 c steaming water (120-130 degrees f)
- 1 Tbsp. salt
- 1/3 c oil
- 1/3 c honey ( or sugar)
- 1 1/4 c. lemon juice
*I use fresh ground white wheat, I also like King Arthur Wheat Flour, or 2 parts wheat to 1 part all purp. flour.)
*Find it in baking aisle, usually on top shelf. It helps the bread to be fluffier)
DIRECTIONS
- Mix 3.5 c flour, gluten, and yeast.
- Add steaming water (important to make sure it's the right temp if you have a thermometer if you can. If it's too hot it will kill the yeast). Add all at once, mix for one minute (I use a stand mixer)
- Cover and let rest 10 minutes.
- Add salt, oil, honey, and lemon juice. Beat for one minute.
- Add around 2.5 c flour beat 6-10 minutes until pulls away from bowl and feels ready. (Add a little at a time to get right consistency. It should be smooth, and a little tacky, but not really sticky. You should be able to push on it and it will mostly spring back.)
- Form into two loaves. I like to roll it out into a rectangle, then tightly roll it up and pinch the edges to secure it.
- Let it rise to top of bread pan. My favorite way to do this is to preheat the oven for a minute or two then turn the oven off. Heat some water in a glass bowl in the microwave until steamy, and put in the oven on the bottom rack. put bread in oven to rise. The warm (not hot) oven and steam will help it rise without drying out.
- When it's time to cook it (rise to top of bread pan or an hour or so) take the water out of the oven and leave the bread in it while it preheats
- Cook for 30-40 minutes. (I cook for 40-45 when I count the preheat time )
- Eat!
Pao de Queijo - Braziian Cheese Bread
1/2 c butter
1/3 c water
1/3 c mik
1 tsp. salt
2 c tapioca four*
2/3 c parm cheese (or 2/3 part parm, 1/3 parm mozz..sometimes I go wild and add extra cheddar too.)
2 beaten eggs
* Tapicoa flour/ tapicoa starch can be hard to find. This time Jeff got me more from Brazil. Lots of grocery stores carry it with their Bob's mill flours. It is kind of pricey this way (but it lasts awhile). The cheapest way I've found it has been in latin or ethnic grocery stores. It might be called polvilho azedo, or polvilho doce. I'm sure you could get it online too.
- Preheat oven to 375
- Bring butter, water, milk and salt to boil. when it starts boiling, quickly take it off and mix it with tapioca flour. I do this in my stand mixer
- Let it cool off for about 10-15 minutes.
- Mix in eggs and cheese. It will look kind of lumpy, like cottage cheese. Th consistency should be firm enough to mostly hold it's shape when rolled into a ball, but still sticky. If needed, add a little tapioca. flour
- Form into tablespoon size balls and put on greased or lined cookie sheets. I use my cookie scoop (one of my favorite kitchen tools) to form balls. It helps to spray the scoop with oil first. You can roll balls too, think cookie dough size.
- Bake for about 15 minutes. They should be starting to lightly brown on edges.
- Enjoy!
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