These are crazy good tasting and easy to make.
Thinly sliced apple rings toasted and crispy.
Done right these are better than potato chips.
Ingredients:
1 Gala apple
salt to taste
Directions:
Preheat a dry cast iron skillet on low heat.
Peel, core and slice apple as thin as you can.
Using a mandoline for this makes it easy.
Place apple slices in a single layer in skillet
without letting them touch together.
Toast until starting to turn brown and carefully
turn the apple slices over to toast other side.
It's o.k. if some don't get crisy as you like
they with crisp up on the platter.
Remove to a platter and salt to taste, serve.
Friday, March 1, 2013
Wednesday, February 27, 2013
Fresh Chocolate Bread
Made using Pillsbury's hot roll mix this is
one of the best tasting breads I've ever had.
Make this as soon as possibe if you can and
You will agree and thank me for this recipe.
Ingredients:
1 box hot roll mix
6 tablespoons Ovaltine drink mix
6 tablespoons granulated sugar
3 tablespoons baker's cocoa powder
1 1/4 cups hot water, (125 degrees F.)
flour for kneading bread dough
cornmeal for dusting baking sheet
Directions:
Place hot roll mix in a mixing bowl,
add in yeast from packet and stir in.
Add in the Ovaltine and cocoa powders.
Mix in the sugar and then pour in hot water.
Mix to combine ingredients into a wet dough.
Turn dough out onto a floured work surface
and knead with your hands for 2 minutes
creating a smooth ball of bread dough.
Cover with the mixing bowl and let rest
for at 3 hours then under the bowl.
Sprinkle a baking sheet with cornmeal
and place the bread dough on it and into
a warm place to rise for 1 or 2 hours.
Preheat oven to 350 degrees F.
Use a sharp knife to make slashes in the dough.
Bake for 45 minutes or until done.
Remove to cool before slicing into it, enjoy!
one of the best tasting breads I've ever had.
Make this as soon as possibe if you can and
You will agree and thank me for this recipe.
Ingredients:
1 box hot roll mix
6 tablespoons Ovaltine drink mix
6 tablespoons granulated sugar
3 tablespoons baker's cocoa powder
1 1/4 cups hot water, (125 degrees F.)
flour for kneading bread dough
cornmeal for dusting baking sheet
Directions:
Place hot roll mix in a mixing bowl,
add in yeast from packet and stir in.
Add in the Ovaltine and cocoa powders.
Mix in the sugar and then pour in hot water.
Mix to combine ingredients into a wet dough.
Turn dough out onto a floured work surface
and knead with your hands for 2 minutes
creating a smooth ball of bread dough.
Cover with the mixing bowl and let rest
for at 3 hours then under the bowl.
Sprinkle a baking sheet with cornmeal
and place the bread dough on it and into
a warm place to rise for 1 or 2 hours.
Preheat oven to 350 degrees F.
Use a sharp knife to make slashes in the dough.
Bake for 45 minutes or until done.
Remove to cool before slicing into it, enjoy!
Tuesday, February 26, 2013
Cream of Mushroom
Scalloped Potatoes
Here's an easy scalloped potato casserole
made with canned cream of mushroom soup.
You can add in bacon, ham and cheese if desired,
I kept things plain and simple this time.
Ingredients:
vegetable shortening to grease dish
6 Yukon Gold potatoes
1 can of cream of mushroom soup
3/4 can of water
sprinkle of black pepper
sprinkle of dried parsley
sprinkle of dried onions
sprinkle grated parmesan cheese
Directions:
Grease a baking dish
Preheat oven to 375 degrees F.
Wash potatoes and peel them,
if you don't peel them you'll end up
with stings of potato peels in this.
Slice potatoes really really thin using
a mandoline or a sharp chef's knife.
Place sliced potatoes in a bowl and rinse
them with cold water to remove starch.
Dry sliced potatoes with paper towels,
and lay them kind of flat in baking dish.
In a mixing bowl combine soup with water
and pour mixture over potatoes in baking dish.
Bake uncovered for about 1 hour or so,
sprinkle grated parmesan cheese on top
and place under the broiler to brown.
Remove to cool a little before serving.
made with canned cream of mushroom soup.
You can add in bacon, ham and cheese if desired,
I kept things plain and simple this time.
Ingredients:
vegetable shortening to grease dish
6 Yukon Gold potatoes
1 can of cream of mushroom soup
3/4 can of water
sprinkle of black pepper
sprinkle of dried parsley
sprinkle of dried onions
sprinkle grated parmesan cheese
Directions:
Grease a baking dish
Preheat oven to 375 degrees F.
Wash potatoes and peel them,
if you don't peel them you'll end up
with stings of potato peels in this.
Slice potatoes really really thin using
a mandoline or a sharp chef's knife.
Place sliced potatoes in a bowl and rinse
them with cold water to remove starch.
Dry sliced potatoes with paper towels,
and lay them kind of flat in baking dish.
In a mixing bowl combine soup with water
and pour mixture over potatoes in baking dish.
Bake uncovered for about 1 hour or so,
sprinkle grated parmesan cheese on top
and place under the broiler to brown.
Remove to cool a little before serving.
Monday, February 25, 2013
Leftover Chicken Soup
Into Salad on Waffles
Leftover chicken soup chopped in a food processor
to make a decent tasting chicken salad on a waffle.
No mayonaise in this easy to make chicken salad.
Heated up in minutes in the microwave oven.
Ingredients:
leftover chicken soup, with noodles
frozen waffles
Directions:
Remove chicken from soup and pulse in a
food processor into chopped chicken meat.
Place chopped chicken in a mixing bowl.
Place some of the chicken soup noodles,
along with any carrots, celery and onion
into food processor and pulse into a paste.
Mix soup paste with chopped chicken.
Place a frozen waffle on a plate and
heat up in the microwave oven for 20 seconds
then place chicken salad on top of the waffle
and heat up another 30 seconds or until warm.
Serve.
to make a decent tasting chicken salad on a waffle.
No mayonaise in this easy to make chicken salad.
Heated up in minutes in the microwave oven.
Ingredients:
leftover chicken soup, with noodles
frozen waffles
Directions:
Remove chicken from soup and pulse in a
food processor into chopped chicken meat.
Place chopped chicken in a mixing bowl.
Place some of the chicken soup noodles,
along with any carrots, celery and onion
into food processor and pulse into a paste.
Mix soup paste with chopped chicken.
Place a frozen waffle on a plate and
heat up in the microwave oven for 20 seconds
then place chicken salad on top of the waffle
and heat up another 30 seconds or until warm.
Serve.
Leftover Mashed Potato Pancakes
Potato pancakes are quick to make using leftovers.
Serve with jar or canned apple sauce on the side.
I use my Kitchen-Aide mixer to make things easy.
Ingredients:
2 cups cooked mashed potatoes
4 tablespoons flour
4 tablespoons pancake mix
milk for thinning batter
canola oil for frying
Applesauce on the side
Directions:
Place mashed potatoes in a bowl,
add in the flour and pancake mix.
Use the paddle on a kitchen aide mixer
on low speed at first and then whip it good.
Add in enough milk to make a thick batter.
Heat a skillet to medium heat and add in oil.
Pour potato batter by tablespoonfuls in pan.
Cook for a few minutes then turn pancake over,
cook on other side, remove to keep warm for serving.
Serve with jar or canned apple sauce on the side.
I use my Kitchen-Aide mixer to make things easy.
Ingredients:
2 cups cooked mashed potatoes
4 tablespoons flour
4 tablespoons pancake mix
milk for thinning batter
canola oil for frying
Applesauce on the side
Directions:
Place mashed potatoes in a bowl,
add in the flour and pancake mix.
Use the paddle on a kitchen aide mixer
on low speed at first and then whip it good.
Add in enough milk to make a thick batter.
Heat a skillet to medium heat and add in oil.
Pour potato batter by tablespoonfuls in pan.
Cook for a few minutes then turn pancake over,
cook on other side, remove to keep warm for serving.
Friday, February 22, 2013
Toasted Pistachio Nut Cookies
Toasting the nuts makes these cookies special.
They have a deep nutty flavor that is great.
Ingredients:
1 cup pistachio nuts, shelled 1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup vegetable shortening
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
Directions:
Place shelled nuts in a dry skillet
on high heat stirring until toasted.
Place toasted nuts in a food processor
and pulse them into a small crumb texture.
Preheat oven to 375 degrees F.
In a mixing bowl combine flour,
pistachio nuts,baking powder and soda.
In another mixing bowl cream together
the shortening and the sugar, then add
in the egg and vanilla, cream mixture.
Add in the flour to mix into a wet dough.
Shape by your hands into small balls and place
them 1" apart on a parchment lined sheet,
press the dough balls down with a spoon.
Bake for about 12 minutes or until done.
They have a deep nutty flavor that is great.
Ingredients:
1 cup pistachio nuts, shelled 1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup vegetable shortening
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
Directions:
Place shelled nuts in a dry skillet
on high heat stirring until toasted.
Place toasted nuts in a food processor
and pulse them into a small crumb texture.
Preheat oven to 375 degrees F.
In a mixing bowl combine flour,
pistachio nuts,baking powder and soda.
In another mixing bowl cream together
the shortening and the sugar, then add
in the egg and vanilla, cream mixture.
Add in the flour to mix into a wet dough.
Shape by your hands into small balls and place
them 1" apart on a parchment lined sheet,
press the dough balls down with a spoon.
Bake for about 12 minutes or until done.
Thursday, February 21, 2013
Cracked Tea Hard Cooked Eggs
These hard boiled eggs could be an art form.
Easy to make and are a party talk about thing.
Take eggs and do this at least once in your life.
12 large eggs
water to cover eggs
2 tea bags
Directions:
Place eggs in a sauce pan
pour in water to just cover eggs.
Bring to a boil and then turn off heat.
Let the eggs cook for 15 minutes.
Rwmove eggs from water, pour water out of pan.
Add more water in the pan with the tea bags.
Onto a hard surface, roll and crack the shells
of the hard cooked eggs and place in the tea water.
Turn off heat and let sit for about 1 hour.
Remove eggs from tea water and be amazed at them.
When you remove the shells from the hard cooked eggs.
Easy to make and are a party talk about thing.
Take eggs and do this at least once in your life.
12 large eggs
water to cover eggs
2 tea bags
Directions:
Place eggs in a sauce pan
pour in water to just cover eggs.
Bring to a boil and then turn off heat.
Let the eggs cook for 15 minutes.
Rwmove eggs from water, pour water out of pan.
Add more water in the pan with the tea bags.
Onto a hard surface, roll and crack the shells
of the hard cooked eggs and place in the tea water.
Turn off heat and let sit for about 1 hour.
Remove eggs from tea water and be amazed at them.
When you remove the shells from the hard cooked eggs.
Home Made Chicken Soup
You know you like chicken soup on a cold day,
take an hour and make it yourself your way.
I like it with cooked egg noodles but you
feel free to make chicken soup with rice,
or any cooked small pasta that you desire.
I added in some garlic but you can omit it.
Adding in some chopped spinach is also good.
Ingredients:
2 tablespoons olive oil
2 celery stalks, sliced
1 garlic clove, peeled and minced
1 onion, peeled and cut up
1 carrot, peeled and sliced
4 cups cold water
1 teaspoon dried chives
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon sugar
2 chicken thighs with skin on
egg noodles or rice or other pasta
Directions:
Place oil in a soup pot,
add in celery, garlic, onion,
and carrots to saute on high heat
stirring for about 5 minutes.
Add into the soup pot the water,
stir to get the brown bits on bottom.
Add in the chives, and salt to taste.
Add in the ground black pepper, sugar
then the two chicken thighs skin side down.
Turn heat to a simmer for two hours.
Cut cooked chicken off the skin and thighs
serve with cooked noodles, rice or pasta.
take an hour and make it yourself your way.
I like it with cooked egg noodles but you
feel free to make chicken soup with rice,
or any cooked small pasta that you desire.
I added in some garlic but you can omit it.
Adding in some chopped spinach is also good.
Ingredients:
2 tablespoons olive oil
2 celery stalks, sliced
1 garlic clove, peeled and minced
1 onion, peeled and cut up
1 carrot, peeled and sliced
4 cups cold water
1 teaspoon dried chives
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon sugar
2 chicken thighs with skin on
egg noodles or rice or other pasta
Directions:
Place oil in a soup pot,
add in celery, garlic, onion,
and carrots to saute on high heat
stirring for about 5 minutes.
Add into the soup pot the water,
stir to get the brown bits on bottom.
Add in the chives, and salt to taste.
Add in the ground black pepper, sugar
then the two chicken thighs skin side down.
Turn heat to a simmer for two hours.
Cut cooked chicken off the skin and thighs
serve with cooked noodles, rice or pasta.
Wednesday, February 20, 2013
Creamy Smooth Potato Soup
I made this using left over mashed potatoes.
This soup is so good you'll wish you made more.
Ingredients:
1 cup chicken broth
1 cup cooked mashed potatoes
1/4 cup cooked red beans
10 small pearl onions
1/2 teaspoon dried chives
dash of cracked black pepper
Grated parmesan cheese
Directions:
Combine chicken broth and potatoes
in a sauce pan and stir to mix well.
Add in the red beans, onions, chives and pepper.
Let come to a boil on high heat
then turn off heat and let the soup sit.
It will thicken up into a creamy soup.
Serve warm topped with grated cheese.
This soup is so good you'll wish you made more.
Ingredients:
1 cup chicken broth
1 cup cooked mashed potatoes
1/4 cup cooked red beans
10 small pearl onions
1/2 teaspoon dried chives
dash of cracked black pepper
Grated parmesan cheese
Directions:
Combine chicken broth and potatoes
in a sauce pan and stir to mix well.
Add in the red beans, onions, chives and pepper.
Let come to a boil on high heat
then turn off heat and let the soup sit.
It will thicken up into a creamy soup.
Serve warm topped with grated cheese.
Monday, February 18, 2013
Cornmeal Cookies
With the texture of shortbread cookies
the taste of corn and a hint of maple.
The top of these cookies gets cracked
when baking to a golden brown color.
Ingredients:
1-1/2 cups flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1 teaspoon vanilla
2 tablespoons milk
2 tablespoons maple syrup
1/2 cup vegetable shortening
2 tablespoons butter, softened
1 cup confectioner's sugar
1/4 cup granulated sugar
Directions:
Preheat oven to 350 degrees F.
In a mixing bowl combine the flour,
cornmeal, baking powder, baking soda,
and salt, set aside.
In a mixing bowl cream together the
vegetable shortening, butter and sugars.
Add in the egg, milk, maple syrup and vanilla.
Add in the flour mixture to make a dough.
Drop by teaspoonfuls 1" apart on baking sheet.
Bake for about 12 minutes or until just browned.
the taste of corn and a hint of maple.
The top of these cookies gets cracked
when baking to a golden brown color.
Ingredients:
1-1/2 cups flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1 teaspoon vanilla
2 tablespoons milk
2 tablespoons maple syrup
1/2 cup vegetable shortening
2 tablespoons butter, softened
1 cup confectioner's sugar
1/4 cup granulated sugar
Directions:
Preheat oven to 350 degrees F.
In a mixing bowl combine the flour,
cornmeal, baking powder, baking soda,
and salt, set aside.
In a mixing bowl cream together the
vegetable shortening, butter and sugars.
Add in the egg, milk, maple syrup and vanilla.
Add in the flour mixture to make a dough.
Drop by teaspoonfuls 1" apart on baking sheet.
Bake for about 12 minutes or until just browned.
Subscribe to:
Posts (Atom)