Story:
What is wassail, you ask? The first answer is: "Here we come a'wassailing, tralalalalala..." The second answer is it's apple cider with a citrus twist. It is yummy. But I almost like the smell just as much as the flavor. Mmmm. Smells like Christmas.
This recipe is from Ben's Aunt Kendalyn. Love her.
I've started making this when our family watches the First Presidency Christmas Devotional on the first Sunday of December every year. We like inviting friends over to watch it with us... and it's a fun way to usher in the Christmas spirit.
Ingredients:
*Spices:
1/2 C brown sugar
2 C water
5 whole cloves
4 allspice berries
1 cinnamon stick
1/2 piece ginger root
*Beverage:
2 C orange juice (or pineapple juice)
1 C lemonade
1 qt apple cider (or apple juice)
Directions:
Combine all the spices in a small pot. Bring to a boil. Then cover and simmer about an hour.
Then add all the spices to the liquids. I like to combine everything in my crock pot and serve it out of there. Like Aunt Kendy says, "It's like havina potpourri you get to drink!"
Thursday, December 6, 2012
Wednesday, September 26, 2012
Shrimp Tacos
Story:
We love fish tacos. Ben especially loves shrimp tacos. We make them like our fish tacos (corn tortillas, maybe some cabbage, etc) but Ben has learned a few ideas to make them even yummier!
One benefit of Ben's work (as a physical therapist) is he works with all kinds of people. All kinds of people in all kinds of professions. He recently worked with a professional chef. With how much Ben likes food, they had a lot to talk about. Ben told him how much he likes fish tacos, so this man gave Ben a few fun tips/recipes.
Guac-Sauce
Ingredients:
1 ripe avocado
1 small can salsa verde
1 dallop sour cream
Directions:
Mash the avocado and stir in the salsa verde and sour cream. Just spoon over the fish/shrimp on your taco.
Pickled Red Onions
Ingredients:
1 red onion, chopped
2 t oil
2 ounces rice vinegar (that's what Ben wrote down... seriously? 2 oz? I dunno... maybe a "splash")
1 T sugar
pinch of salt
Directions:
Heat the oil in a pan. Add the chopped onion and cook in oil for 1 1/2 - 2 minutes. Add the "splash" of rice vinegar and the sugar and the salt. Simmer for 7-8 minutes.
Shrimp Tacos
Ben prepares the shrimp. I don't know how.
But lightly pan-toast up a corn tortilla, place a few shrimp onto it, then some thinly-sliced cabbage, some guac sauce, and some pickled red onions... voila! The best-ever shrimp tacos!
OH! And the LIME! One of Ben's all-time favorite accent flavors... lime wedges. Feel free to squeeze some yummy limes over the top. Mmmm.
NOTES:
I especially love the red onions. They add a nice crunch. The chef said you can keep them in the fridge for a week or so and use them on lots of dishes. One day, I didn't have any fish done up, but I put some shredded cabbage on a plate with the guac-sauce and the red onions over it and ate it like a salad. Even that was good (and simple!)
We love fish tacos. Ben especially loves shrimp tacos. We make them like our fish tacos (corn tortillas, maybe some cabbage, etc) but Ben has learned a few ideas to make them even yummier!
One benefit of Ben's work (as a physical therapist) is he works with all kinds of people. All kinds of people in all kinds of professions. He recently worked with a professional chef. With how much Ben likes food, they had a lot to talk about. Ben told him how much he likes fish tacos, so this man gave Ben a few fun tips/recipes.
Guac-Sauce
Ingredients:
1 ripe avocado
1 small can salsa verde
1 dallop sour cream
Directions:
Mash the avocado and stir in the salsa verde and sour cream. Just spoon over the fish/shrimp on your taco.
Pickled Red Onions
Ingredients:
1 red onion, chopped
2 t oil
2 ounces rice vinegar (that's what Ben wrote down... seriously? 2 oz? I dunno... maybe a "splash")
1 T sugar
pinch of salt
Directions:
Heat the oil in a pan. Add the chopped onion and cook in oil for 1 1/2 - 2 minutes. Add the "splash" of rice vinegar and the sugar and the salt. Simmer for 7-8 minutes.
Shrimp Tacos
Ben prepares the shrimp. I don't know how.
But lightly pan-toast up a corn tortilla, place a few shrimp onto it, then some thinly-sliced cabbage, some guac sauce, and some pickled red onions... voila! The best-ever shrimp tacos!
OH! And the LIME! One of Ben's all-time favorite accent flavors... lime wedges. Feel free to squeeze some yummy limes over the top. Mmmm.
NOTES:
I especially love the red onions. They add a nice crunch. The chef said you can keep them in the fridge for a week or so and use them on lots of dishes. One day, I didn't have any fish done up, but I put some shredded cabbage on a plate with the guac-sauce and the red onions over it and ate it like a salad. Even that was good (and simple!)
Wednesday, September 12, 2012
Chrystal's Kentucky Bean Soup
Story:
We moved to Arizona (from Kentucky) in August of 2011. We lived with my brother and his family in Mesa while we looked for a house. There was a gal in his ward who I became friends with (and she was my visiting teaching companion). Ethan and her oldest boy played together... which was great for Ethan to find a friend. Chrystal S. is awesome. The funniest part is she is from Kentucky and a lot of her family is still there! So we played the name game here and there and it's all cool like that.
Well, my brother's family moved out in October and we were still there (still couldn't find our own place). One evening in December, Chrystal dropped off a little "Christmas neighbor gift" for us. So nice! I loved that it was the recipe and ingredients for "Chrystal's Kentucky Cornbread" and "Grandma's Pinto Bean Soup." It was kind of a like a taste of "home." Loved it!
Now, a year later, I'm pulling out the recipe to try making it again. You know, it's almost fall-like weather here now... temps have dropped below 100, so I feel like making soup again! Heh.
Ingredients:
1 C dry pinto beans
1/4 t oregano leaves
1/4 t ground cumin
1/2 t pepper
1 t salt
1/4 t garlic powder
1 medium onion, chopped
1 (6oz) can tomato paste
8 C water
Chrystal's Directions:
Wash beans. Cook beans in the water and boil for 2 minutes. Turn off heat for 1 hour. Add seasonings (oregano, cumin, pepper, salt, garlic), onion, and tomato paste. Cook 1 1/2-2 hours or until tender.
Fill a blender 1/2 full with soup and puree it. Pour into a bowl and puree the rest of the soup. Sprinkle with cheese and serve.
Her notes: I like to put the 8 C of water in a pot and boil the beans. If I am short on time, I will boil them for 15 minutes, otherwise just a few minutes. Then I dump all the water and beans in the crock pot and add the rest of the ingredients. I turn it on high until I am ready to blend and eat the soup at the end of the day.
So there you have it, from a real Kentuckian! Thanks again, Chrystal! I appreciated the recipe... but even more, your friendship!
We moved to Arizona (from Kentucky) in August of 2011. We lived with my brother and his family in Mesa while we looked for a house. There was a gal in his ward who I became friends with (and she was my visiting teaching companion). Ethan and her oldest boy played together... which was great for Ethan to find a friend. Chrystal S. is awesome. The funniest part is she is from Kentucky and a lot of her family is still there! So we played the name game here and there and it's all cool like that.
Well, my brother's family moved out in October and we were still there (still couldn't find our own place). One evening in December, Chrystal dropped off a little "Christmas neighbor gift" for us. So nice! I loved that it was the recipe and ingredients for "Chrystal's Kentucky Cornbread" and "Grandma's Pinto Bean Soup." It was kind of a like a taste of "home." Loved it!
Now, a year later, I'm pulling out the recipe to try making it again. You know, it's almost fall-like weather here now... temps have dropped below 100, so I feel like making soup again! Heh.
Ingredients:
1 C dry pinto beans
1/4 t oregano leaves
1/4 t ground cumin
1/2 t pepper
1 t salt
1/4 t garlic powder
1 medium onion, chopped
1 (6oz) can tomato paste
8 C water
Chrystal's Directions:
Wash beans. Cook beans in the water and boil for 2 minutes. Turn off heat for 1 hour. Add seasonings (oregano, cumin, pepper, salt, garlic), onion, and tomato paste. Cook 1 1/2-2 hours or until tender.
Fill a blender 1/2 full with soup and puree it. Pour into a bowl and puree the rest of the soup. Sprinkle with cheese and serve.
Her notes: I like to put the 8 C of water in a pot and boil the beans. If I am short on time, I will boil them for 15 minutes, otherwise just a few minutes. Then I dump all the water and beans in the crock pot and add the rest of the ingredients. I turn it on high until I am ready to blend and eat the soup at the end of the day.
So there you have it, from a real Kentuckian! Thanks again, Chrystal! I appreciated the recipe... but even more, your friendship!
Friday, August 3, 2012
Crepes
Story:
My favorite breakfast all growing up!! Crepes. My mom called them French Pancakes. One of Ben's patients gave him (the following) recipe and she called them Swedish Pancakes. Whatever you call them, they are great. I think I had them every year on my birthday for my special birthday breakfast.
And yet somehow I forgot about them until recently. [Well, I don't know if I totally forgot, but I never really liked the idea of me standing at the stove making crepes while everyone else was already sitting and enjoying...] Well, I made them for my kids last Sunday, and they all loved them as well.
I like them with strawberries and whipped cream. I've seen them with pudding inside. Whatever you want, really. My mom told me that my sister makes them with chicken or something inside as a dinner dish... gotta get that "recipe" from her!
Please note that this recipe is already doubled from the original. I tripled it when I made it last Sunday, and that was too much, so I think I'll always use this double version for my family.
Ingredients:
6 eggs
2 1/2 C milk
1 1/2 C sifted flour
2 T sugar
1 t salt
Directions:
Beat the eggs and stir in the milk. Sift the dry ingredients and add to the mixture.
I need to use a little non-stick spray on my pan first (but I wipe it a little with a paper towel so the spray flavor doesn't get on the crepe).
Spread a thin layer in the hot pan and when it slides a little, flip once.
Make a whole pile, and enjoy!
My favorite breakfast all growing up!! Crepes. My mom called them French Pancakes. One of Ben's patients gave him (the following) recipe and she called them Swedish Pancakes. Whatever you call them, they are great. I think I had them every year on my birthday for my special birthday breakfast.
And yet somehow I forgot about them until recently. [Well, I don't know if I totally forgot, but I never really liked the idea of me standing at the stove making crepes while everyone else was already sitting and enjoying...] Well, I made them for my kids last Sunday, and they all loved them as well.
I like them with strawberries and whipped cream. I've seen them with pudding inside. Whatever you want, really. My mom told me that my sister makes them with chicken or something inside as a dinner dish... gotta get that "recipe" from her!
Please note that this recipe is already doubled from the original. I tripled it when I made it last Sunday, and that was too much, so I think I'll always use this double version for my family.
Ingredients:
6 eggs
2 1/2 C milk
1 1/2 C sifted flour
2 T sugar
1 t salt
Directions:
Beat the eggs and stir in the milk. Sift the dry ingredients and add to the mixture.
I need to use a little non-stick spray on my pan first (but I wipe it a little with a paper towel so the spray flavor doesn't get on the crepe).
Spread a thin layer in the hot pan and when it slides a little, flip once.
Make a whole pile, and enjoy!
Tuesday, July 10, 2012
Cream Puff Dessert
Story:
Ben's Grandmommy loved to cook and bake and entertain. She had stacks and stacks of cooking magazines around her house. I picked this recipe up from one of her "Quick Cooking" magazines years and years ago. And I haven't made this dessert for years and years (so I can't even say if my kids like it or not)... but I want to make it again soon, so I thought I'd post it here for convenience. I remember one time I made it (way back when we were still in married student housing) and I took it as such a compliment when Ben's little sister asked, "You MADE this?!" She thought I had picked it up from a bakery or something. heehee.
Ingredients:
The PUFF:
1 C water
1/2 C butter
1 C flour
4 eggs
FILLING:
1 pkg (8oz) cream cheese, softenened
3 1/2 C cold milk
2 pkgs (3.9oz each) instant chocolate pudding mix
TOPPING:
1 carton (8oz) frozen whipped topping, thawed
1/4 C chocolate ice cream topping
1/4 C caramel topping
1/3 C chopped almonds
Directions:
In a saucepan over medium heat, bring water and butter to a boil. Add the flour all at once and stir until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beaut until smooth. Spread the dough into a greased 9x13 pan and bake at 400 degrees for 30-35 minutes or until it is puffed and golden brown. Cool completely on a wire rack.
Meanwhile, in a mixing bowl, beat the cream cheese, milk, and pudding mix until smooth. Spread over the puff and refrigerate for 20 minutes.
Then spread with the whipped topping and refrigerate until ready to serve.
Drizzle with the chocolate and caramel toppings and sprinkle with the almonds right before serving.
Cut into squares (like a cake) to serve. Yum!
Ben's Grandmommy loved to cook and bake and entertain. She had stacks and stacks of cooking magazines around her house. I picked this recipe up from one of her "Quick Cooking" magazines years and years ago. And I haven't made this dessert for years and years (so I can't even say if my kids like it or not)... but I want to make it again soon, so I thought I'd post it here for convenience. I remember one time I made it (way back when we were still in married student housing) and I took it as such a compliment when Ben's little sister asked, "You MADE this?!" She thought I had picked it up from a bakery or something. heehee.
Ingredients:
The PUFF:
1 C water
1/2 C butter
1 C flour
4 eggs
FILLING:
1 pkg (8oz) cream cheese, softenened
3 1/2 C cold milk
2 pkgs (3.9oz each) instant chocolate pudding mix
TOPPING:
1 carton (8oz) frozen whipped topping, thawed
1/4 C chocolate ice cream topping
1/4 C caramel topping
1/3 C chopped almonds
Directions:
In a saucepan over medium heat, bring water and butter to a boil. Add the flour all at once and stir until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beaut until smooth. Spread the dough into a greased 9x13 pan and bake at 400 degrees for 30-35 minutes or until it is puffed and golden brown. Cool completely on a wire rack.
Meanwhile, in a mixing bowl, beat the cream cheese, milk, and pudding mix until smooth. Spread over the puff and refrigerate for 20 minutes.
Then spread with the whipped topping and refrigerate until ready to serve.
Drizzle with the chocolate and caramel toppings and sprinkle with the almonds right before serving.
Cut into squares (like a cake) to serve. Yum!
Wednesday, June 6, 2012
Kansas Mud
Story:
Once again, I go back to the days at BYU with my fun roommates. This is a dessert that Tiffany A. used to make. Loved it! She would sometimes make it for her family get-togethers and then bring home the leftovers... she'd put it in the fridge and it would just be staring it me every time I opened the fridge door. That good.
I forgot about it for years, but just made it for a Sunday dinner dessert at my brother's house a few weeks ago and it was a big hit! Megan and Ethan both say it's their new favorite dessert.
Be warned: it is no way, shape, or form a low-calorie, low-fat, or low-sugar dessert. This one is loaded with all of it!
Ingredients:
1 large pkg of Oreos
8 oz pkg cream cheese
1 stick butter
1 C powdered sugar
3 C milk
2 pkgs instant vanilla pudding
1 t vanilla
12 oz cool whip
Directions:
Crush the oreos and put half in the bottom of a 9x13 pan.
Mix cream cheese, butter, and powdered sugar until smooth.
Add milk, pudding, vanilla, cool whip, and mix until smooth.
Pour the mixture on top of the oreos in the pan.
Then cover with the remaining half of the oreos
Chill until firm.
Once again, I go back to the days at BYU with my fun roommates. This is a dessert that Tiffany A. used to make. Loved it! She would sometimes make it for her family get-togethers and then bring home the leftovers... she'd put it in the fridge and it would just be staring it me every time I opened the fridge door. That good.
I forgot about it for years, but just made it for a Sunday dinner dessert at my brother's house a few weeks ago and it was a big hit! Megan and Ethan both say it's their new favorite dessert.
Be warned: it is no way, shape, or form a low-calorie, low-fat, or low-sugar dessert. This one is loaded with all of it!
Ingredients:
1 large pkg of Oreos
8 oz pkg cream cheese
1 stick butter
1 C powdered sugar
3 C milk
2 pkgs instant vanilla pudding
1 t vanilla
12 oz cool whip
Directions:
Crush the oreos and put half in the bottom of a 9x13 pan.
Mix cream cheese, butter, and powdered sugar until smooth.
Add milk, pudding, vanilla, cool whip, and mix until smooth.
Pour the mixture on top of the oreos in the pan.
Then cover with the remaining half of the oreos
Chill until firm.
Monday, June 4, 2012
Pearl Barley
Story:
My sisters taught me of a really yummy "Portuguese Soup" (spinach and sausage) which I'll post another time. My family likes it with barley. I am always trying to remember how long the barley takes to prepare, so I'm posting this here for my own convenience when I make it. I buy pearl barley in the bulk section at Sprouts, and this is simply their little brown "recipe card" that I am using.
Directions:
Bring 2 cups of water to a boil.
Add 1 cup of pearled barley.
Reduce heat to a simmer.
Cook 10 minutes and remove from heat.
Let set for 10-15 minutes. (This is when I dump it into the pot of soup...)
K. There. Now I will remember.
My sisters taught me of a really yummy "Portuguese Soup" (spinach and sausage) which I'll post another time. My family likes it with barley. I am always trying to remember how long the barley takes to prepare, so I'm posting this here for my own convenience when I make it. I buy pearl barley in the bulk section at Sprouts, and this is simply their little brown "recipe card" that I am using.
Directions:
Bring 2 cups of water to a boil.
Add 1 cup of pearled barley.
Reduce heat to a simmer.
Cook 10 minutes and remove from heat.
Let set for 10-15 minutes. (This is when I dump it into the pot of soup...)
K. There. Now I will remember.
Sunday, May 20, 2012
French Dip Sandwiches (Our Best Bites)
Story:
The extent of my meat dishes, sadly enough, is mostly limited to frozen chicken breasts, ground beef, and an occasioual ham. So when I make something different, Ben warmly welcomes it. Especially this dish... he loves a good sandwich, and French Dip is one of his favorites.
I bought myself the beautiful "Our Best Bites" cookbook for Christmas last year (2011). Ummm... LOVE IT! I love their food, their photos, and their clear instructions. So good. I highly recommend it. I found this recipe in there; I've made it twice and Ben was pretty much drooling both times. Thumbs up.
Ingredients:
2 T olive oil
1 (2 1/2 - 3 pounds) beef roast
Kosher salt
Ground black pepper
2 (1 ounce) packages dry onion soup mix
2 C water
2 (14.5 ounce) cans beef broth
1 (16 ounce) package sliced Swiss cheese
Hard/Crusty rolls
Directions:
Heat olive oil in a skillet over medium-high heat. While the oil is heating, sprinkle all sides of the roast with kosher salt and pepper. Carefully place the roast in the pan and sear it on all sides. This shouldn't take more than a few minutes--you just want to quickly brown the roast to add flavor and seal the juices.
Transfer the roast to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours. (OBB recommends: You can also cook it on high until it begins to boil and then switch the heat to low; the meat is more tender.)
When the meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty rolls with a slice of Swiss cheese. I like to put these under a broiler/in my toaster oven to toast the bun and melt the cheese.
Serve with the juices from the slow cooker as au jus for dipping. Sooooo good.
The extent of my meat dishes, sadly enough, is mostly limited to frozen chicken breasts, ground beef, and an occasioual ham. So when I make something different, Ben warmly welcomes it. Especially this dish... he loves a good sandwich, and French Dip is one of his favorites.
I bought myself the beautiful "Our Best Bites" cookbook for Christmas last year (2011). Ummm... LOVE IT! I love their food, their photos, and their clear instructions. So good. I highly recommend it. I found this recipe in there; I've made it twice and Ben was pretty much drooling both times. Thumbs up.
Ingredients:
2 T olive oil
1 (2 1/2 - 3 pounds) beef roast
Kosher salt
Ground black pepper
2 (1 ounce) packages dry onion soup mix
2 C water
2 (14.5 ounce) cans beef broth
1 (16 ounce) package sliced Swiss cheese
Hard/Crusty rolls
Directions:
Heat olive oil in a skillet over medium-high heat. While the oil is heating, sprinkle all sides of the roast with kosher salt and pepper. Carefully place the roast in the pan and sear it on all sides. This shouldn't take more than a few minutes--you just want to quickly brown the roast to add flavor and seal the juices.
Transfer the roast to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours. (OBB recommends: You can also cook it on high until it begins to boil and then switch the heat to low; the meat is more tender.)
When the meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty rolls with a slice of Swiss cheese. I like to put these under a broiler/in my toaster oven to toast the bun and melt the cheese.
Serve with the juices from the slow cooker as au jus for dipping. Sooooo good.
Wednesday, May 16, 2012
German Pancakes
Story:
My mom made these German pancakes for special breakfasts for us, on occasion. I don't know how my mom had a way of making everything feel special. Megan says she does things "fancy." I love that about my mom. She would do these pancakes up in two round cake pans and they come out of the oven soooo puffy and buttery and beautiful. She would have sliced peaches on a bowl on the tableclothed-table served on our glass dishes with two separate glasses--one with milk and a miniature glass with juice. She would even have a little glass bowl of powdered sugar you could use the teaspoon to sprinkle some on top of the pancakes.
Unfortunately for my children, I now make these when I'm in need of a quick dinner. Sorry, kids. Don't have that wonderful "fancy gene." I usually have the ingredients on hand so I can whip 'em up real quick and finish the breakfast dishes that are still left in the sink while the pancakes are in the oven. I don't even own a tablecloth. I'm not sure how my mom did it...
I have TWO VERSIONS of this recipe, prepared basically the same way. The first is my mom's recipe, it is much air-ier and fluffier. The second was in the Crestwood 1st Ward's ward cookbook, submitted by a friend, Heather D. It is denser and thus more filling for lots of tummies. Needless to say, I usually prepare the latter. My mom prepared them in, like I said, two round cake pans. I keep it simpler and use a 9x13 casserole dish (used for both versions).
Ingredients:
MOM's Version:
6 eggs
1 C flour
1 C milk
dash of salt
3 T butter
HEATHER's Version:
10 eggs
1 1/2 C flour
1 1/2 C milk
(she didn't call for it, but I still use a dash of salt)
1/2 stick butter
Directions:
Mix all the ingredients in a blender. Place the butter in the bottom of 9x13 and place in oven while it is preheating (careful not to burn the butter). Bake at 400 degrees for 25 minutes (Mom's version) or 425 for 20 minutes (Heather's version)... until poofy and lightly browned on top. Serve immediately. Sprinkle with peaches, berries, and powdered sugar.
(My kids pour syrup on them, but I still have enough "fancy" left in me that I can't destroy the dish with it.... out of respect for my mother, I guess.)
My mom made these German pancakes for special breakfasts for us, on occasion. I don't know how my mom had a way of making everything feel special. Megan says she does things "fancy." I love that about my mom. She would do these pancakes up in two round cake pans and they come out of the oven soooo puffy and buttery and beautiful. She would have sliced peaches on a bowl on the tableclothed-table served on our glass dishes with two separate glasses--one with milk and a miniature glass with juice. She would even have a little glass bowl of powdered sugar you could use the teaspoon to sprinkle some on top of the pancakes.
Unfortunately for my children, I now make these when I'm in need of a quick dinner. Sorry, kids. Don't have that wonderful "fancy gene." I usually have the ingredients on hand so I can whip 'em up real quick and finish the breakfast dishes that are still left in the sink while the pancakes are in the oven. I don't even own a tablecloth. I'm not sure how my mom did it...
I have TWO VERSIONS of this recipe, prepared basically the same way. The first is my mom's recipe, it is much air-ier and fluffier. The second was in the Crestwood 1st Ward's ward cookbook, submitted by a friend, Heather D. It is denser and thus more filling for lots of tummies. Needless to say, I usually prepare the latter. My mom prepared them in, like I said, two round cake pans. I keep it simpler and use a 9x13 casserole dish (used for both versions).
Ingredients:
MOM's Version:
6 eggs
1 C flour
1 C milk
dash of salt
3 T butter
HEATHER's Version:
10 eggs
1 1/2 C flour
1 1/2 C milk
(she didn't call for it, but I still use a dash of salt)
1/2 stick butter
Directions:
Mix all the ingredients in a blender. Place the butter in the bottom of 9x13 and place in oven while it is preheating (careful not to burn the butter). Bake at 400 degrees for 25 minutes (Mom's version) or 425 for 20 minutes (Heather's version)... until poofy and lightly browned on top. Serve immediately. Sprinkle with peaches, berries, and powdered sugar.
(My kids pour syrup on them, but I still have enough "fancy" left in me that I can't destroy the dish with it.... out of respect for my mother, I guess.)
Wednesday, April 11, 2012
Easter Quiche
Story:
Easy! Easy!
We just moved into a new ward a couple of months ago, and they do a big "Easter Egg-stravaganza" on the Saturday before Easter every year. It was a lot of fun! They had a nice breakfast and inflatable jump-ies and egg hunts and balloon games and tug-of-wars and even a (get this...) a chicken chase! Yes, one of the men in the ward has some chickens and he would tie dollar bills around the legs of the chickens and then set them loose in the yard... the kids who caught the chickens, got to keep the dollars! It was great.
Anyway, they had people volunteering to bring dishes to the breakfast, and trying to "jump right in," I signed up to bring an "Easter Quiche"-- for which they handed out a recipe so they were all the same and it kept it simple. It turned out yummy! I liked it because it had the flavor of my family's traditional CHEESE STRATA that we have every year on Christmas morning, but it was much easier. (Sorry, Mom.) I decided to add it on here. It's pretty basic... at the Breakfast, it was served just as a side dish with whole wheat pancakes, loads of fresh fruit, and hot sausage... well, here it is:
Ingredients:
1/2 C melted butter
10 eggs
1/2 C flour
1 t baking powder
2 C cottage cheese
2 C shredded cheddar blend cheese (I used a cheddar/jack blend)
Directions:
Mix all the ingredients well.
Pour into a 9x13 pan.
Bake at 350 for about 30 minutes (until the top is browned).
..."Easy-Peasy-Lemon-Squeezy..." as Gretchen says.
Easy! Easy!
We just moved into a new ward a couple of months ago, and they do a big "Easter Egg-stravaganza" on the Saturday before Easter every year. It was a lot of fun! They had a nice breakfast and inflatable jump-ies and egg hunts and balloon games and tug-of-wars and even a (get this...) a chicken chase! Yes, one of the men in the ward has some chickens and he would tie dollar bills around the legs of the chickens and then set them loose in the yard... the kids who caught the chickens, got to keep the dollars! It was great.
Anyway, they had people volunteering to bring dishes to the breakfast, and trying to "jump right in," I signed up to bring an "Easter Quiche"-- for which they handed out a recipe so they were all the same and it kept it simple. It turned out yummy! I liked it because it had the flavor of my family's traditional CHEESE STRATA that we have every year on Christmas morning, but it was much easier. (Sorry, Mom.) I decided to add it on here. It's pretty basic... at the Breakfast, it was served just as a side dish with whole wheat pancakes, loads of fresh fruit, and hot sausage... well, here it is:
Ingredients:
1/2 C melted butter
10 eggs
1/2 C flour
1 t baking powder
2 C cottage cheese
2 C shredded cheddar blend cheese (I used a cheddar/jack blend)
Directions:
Mix all the ingredients well.
Pour into a 9x13 pan.
Bake at 350 for about 30 minutes (until the top is browned).
..."Easy-Peasy-Lemon-Squeezy..." as Gretchen says.
Ham & Lemon Asparagus
Story:
I've made this several times over the last 3 months, but every time I have to turn on my Roku and go to the "AllRecipes.com" channel and scroll through to find the video to make it. So to make my life easier next time I want to make it, I thought I'd just post the recipe here. It's really good and a really easy way to make asparagus as a side dish.
Ingredients:
Olive oil
Ham (just some... diced, torn into pieces, chopped, whatever)
Asparagus (however much you want or have)
Minced garlic (I just use a little of the bottled kind)
Lemon wedge
Directions:
Heat a swirl of olive oil in a pan over medium-high heat.
Toss in your ham and fry it up for 3-4 minutes until ham is crisp.
Add your trimmed asparagus. Toss in the olive oil until coated.
Add 1/4 C water and put the lid on quirckly. Leave lid on for 1 minute to steam.
Take lid off and add some minced garlic. Then put the lid back on for 1 more minute.
Take off lid and toss some more until the asparagus is cooked how you like it. (I like mine a little more on the crisp side than soggy, so don't cook toooo much longer.)
Transfer the asparagus and the ham to your serving plate. Squeeze lemon over the top. (He says you can put on a little grated parmesan cheese too, but I keep forgetting to try that.)
It's delish! Even my kids love this... well, maybe they just pick off the fried ham... but I love it!
I've made this several times over the last 3 months, but every time I have to turn on my Roku and go to the "AllRecipes.com" channel and scroll through to find the video to make it. So to make my life easier next time I want to make it, I thought I'd just post the recipe here. It's really good and a really easy way to make asparagus as a side dish.
Ingredients:
Olive oil
Ham (just some... diced, torn into pieces, chopped, whatever)
Asparagus (however much you want or have)
Minced garlic (I just use a little of the bottled kind)
Lemon wedge
Directions:
Heat a swirl of olive oil in a pan over medium-high heat.
Toss in your ham and fry it up for 3-4 minutes until ham is crisp.
Add your trimmed asparagus. Toss in the olive oil until coated.
Add 1/4 C water and put the lid on quirckly. Leave lid on for 1 minute to steam.
Take lid off and add some minced garlic. Then put the lid back on for 1 more minute.
Take off lid and toss some more until the asparagus is cooked how you like it. (I like mine a little more on the crisp side than soggy, so don't cook toooo much longer.)
Transfer the asparagus and the ham to your serving plate. Squeeze lemon over the top. (He says you can put on a little grated parmesan cheese too, but I keep forgetting to try that.)
It's delish! Even my kids love this... well, maybe they just pick off the fried ham... but I love it!
Thursday, April 5, 2012
Chinese Chicken Salad
Story:
My mom got this recipe from a family friend Julie R. (mother of my friend Traci U.). I think my family discovered the delicious-ness of this recipe when I was in high school. It's been a family favorite ever since.
I remember making this a few times for my roommates back in the college days when we took turns for Sunday dinners. For some reason this afternoon, as I was putting the salad together, I was feeling a little nostalgic for the good times at "The Riv." Here's to you: Em, Lee, & Tiff!
Ingredients:
Salad:
1 head cabbage, sliced thinly
1/2 C sesame seeds, toasted in butter
1/2 C sliced almonds (I like to toast these too.. with a little sugar)
4-8 green onions, chopped
2 pkgs ramen noodles, crushed (no seasoning)
2-3 chicken breasts, cooked & cubed or shredded
Dressing:
3/4 C rice vinegar
1/2 C (+2 T) peanut oil
4 T sugar
1 t "accent" seasoning
1 t salt
1 t pepper
Directions:
Mix dressing ingredients. Stir well.
Prepare all salad ingredients and put in a large serving bowl.
Pour dressing over salad and stir very well to mix thoroughly.
Notes:
Tonight I made it with the chicken pulled off of a Costco rotisserie chicken... delish!
This salad is as good (if not better) the next day.
My mom got this recipe from a family friend Julie R. (mother of my friend Traci U.). I think my family discovered the delicious-ness of this recipe when I was in high school. It's been a family favorite ever since.
I remember making this a few times for my roommates back in the college days when we took turns for Sunday dinners. For some reason this afternoon, as I was putting the salad together, I was feeling a little nostalgic for the good times at "The Riv." Here's to you: Em, Lee, & Tiff!
Ingredients:
Salad:
1 head cabbage, sliced thinly
1/2 C sesame seeds, toasted in butter
1/2 C sliced almonds (I like to toast these too.. with a little sugar)
4-8 green onions, chopped
2 pkgs ramen noodles, crushed (no seasoning)
2-3 chicken breasts, cooked & cubed or shredded
Dressing:
3/4 C rice vinegar
1/2 C (+2 T) peanut oil
4 T sugar
1 t "accent" seasoning
1 t salt
1 t pepper
Directions:
Mix dressing ingredients. Stir well.
Prepare all salad ingredients and put in a large serving bowl.
Pour dressing over salad and stir very well to mix thoroughly.
Notes:
Tonight I made it with the chicken pulled off of a Costco rotisserie chicken... delish!
This salad is as good (if not better) the next day.
Tuesday, February 28, 2012
Starburst Icebreaker
I'm not going to turn this blog into a crafting blog or anything... but I did want to record one simple activity I did with the Cub Scouts last week. I am a new den leader (never done this before!) in a brand new ward (don't know anyone!). So I did a little icebreaker activity that the boys enjoyed and was helpful to me.
I had a bowl of Starburst candies and asked each boy to take a handful. Of course, they took BIG handfuls, so that would work for my benefit. For each color Starburst they had, they had to tell me something about themselves. Here's the code:
RED = a FACT about you. (birthday, # of siblings, etc)
ORANGE = something you are GOOD at.
YELLOW = something you do NOT like very much.
PINK = something you LIKE a lot!
Simple and fun.
I had a bowl of Starburst candies and asked each boy to take a handful. Of course, they took BIG handfuls, so that would work for my benefit. For each color Starburst they had, they had to tell me something about themselves. Here's the code:
RED = a FACT about you. (birthday, # of siblings, etc)
ORANGE = something you are GOOD at.
YELLOW = something you do NOT like very much.
PINK = something you LIKE a lot!
Simple and fun.
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