This is a crazy time for our little kitchen. This year I, Jon, have done the vast majority of the Christmas cooking. The 3 things that I made A LOT of was Shortbread, Caramels and Peanut Butter Fudge. We had a very hard time finding the right packaging for our treats but we found a wonderful place online that had everything we needed at a very reasonable price. The is the Layer Cake Shop and you can find it here:
The Layer Cake Shop
Here we found the little wrappers of foil with tissue that are 4" square and just perfect for wrapping the fudge. The other item we needed to find was little candy cups, you know the kind that look like miniature cupcake papers? Only they are just less than an inch round so they were perfect for the caramels. My daughter Beth gave us the recipe for the caramels and it is so easy and delicious it is surprising that we don't do this more often. I also added a few twists to her recipe that came out very well.
The Shortbread recipe we found on the Food Network and you can find it at: The Food Network and do a search for Shortbread Hearts. These are wonderful and I received rave reviews form everyone I gave them to. Here are the recipes:
Shortbread
Ingredients:
3/4 pound unsalted butter at room temperature
1 cup sugar
1 teaspoon pure vanilla
3-1/2 cups flour
1/4 teaspoon kosher salt
Directions:
Preheat your oven to 350 degrees. Preheating for this is important
In a mixer, cream together the butter and sugar, using the paddle attachment, until the are just combined well.
Add the vanilla. In a medium bowl sift together the flour and salt; then add them to the butter-sugar mixture. Mix on low until speed until the dough starts to come together. Dump on a surface dusted with flour and roll into a round disc. Wrap in plastic and chill for 30 minutes.
The original recipe says to roll out to 1/2" thick but I did it to about 3/8" instead. Use a cookie cutter to cut pieces. I used a cookie stamp on the rolled dough and then cut with a knife so that the shape looked like the stamp impression was framed. This was about 3" square. Poke some holes with a fork and sprinkle with sugar. Bake for about 20 - 25 minutes, Until the edges begin to brown and the bottoms look done. I found that I needed to turn the baking pan around half way through the baking so that they cooked evenly.
Cool on a rack. Make a cup of coffee when they are cool and try one. You probably will not want to give any away unless you like the comments you will get. GOOD LUCK and Merry Christmas.
Delicious Caramels:
Ingredients:
1/2 stick butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup light corn syrup
1 teaspoon vanilla(added at the very end)
Directions:
The timing in the microwave is VERY important and you may have to test a little bit with your microwave as units do vary.
Add the butter, sugars and corn syrup in a microwave safe bowl. Heat in the microwave for 2 minutes 30 seconds. Remove and stir the ingredients until smooth. Put back in the microwave for 2 minutes 20 seconds. Remove and add the vanilla. Using a whisk mix until very smooth. Pour into an 8 X 8 glass baking dish that has been well buttered or sprayed with PAM(or generic). I used the small candy cups and poured directly into them. You have to work quickly as it will start to harden and not pour by the time you reach the end. Fill the cups about 3/4 full. Sprinkle lightly with sea salt. Cool for a couple hours. This should give you a caramel that is very firm at room temperature.
For a caramel that is the same consistancy as an old time Sugar Daddy bar increase the second cooking time to 3 minutes. For caramel that is hard and crunchy like toffee is increas the second cooking time to 3 minutes 30 seconds.
I melted some white chocolate chips and poured onto the caramels to the top of the candy cups. This is a nice switch so do them half plain and half with chocolate.
Peanut Butter Fudge:
1 cup creamey peanut butter
2 sticks butter (must be butter)
2 teasp. vanilla
1 1lb. confectionary sugar ( I like Domino sugar as it is less lumpy and worth the extra because of that)
mix the butter and peanut butter together and microwave for 2 minutes
stir and then microwave for 2 more minutes use a good sized microwave bowl for this
then add the vanilla and stir in the confectionary sugar
place in an 8x8 pan that is lined with wax paper or plastic wrap that you sprayed with pam
refrigerate for a couple hours
Now hand out as presents and reap the appreciation! Merry Christmas and good eating!!
Jon and Heidi
Thursday, December 22, 2011
Tuesday, November 29, 2011
Best Ever Sugar Cookies
These are almond flavored sugar cookies. Heidi claims they are the best she has ever done. You judge and let us know.
1 cup softened butter
1-1/2 cups sugar
2 eggs
1 teas vanilla
1 teas almond
3 cups flour
2 teas baking powder
1 teas baking soda
1/2 teas salt
Mix all together
Roll into 1" balls
Frosting
1 - 8oz cream cheese
1/4 cup softened butter
1 teas vanilla
salt
3 - 4 cups flour
2-3 tablespoons milk
350 degrees for about 12 minutes or until they crack
1 cup softened butter
1-1/2 cups sugar
2 eggs
1 teas vanilla
1 teas almond
3 cups flour
2 teas baking powder
1 teas baking soda
1/2 teas salt
Mix all together
Roll into 1" balls
Frosting
1 - 8oz cream cheese
1/4 cup softened butter
1 teas vanilla
salt
3 - 4 cups flour
2-3 tablespoons milk
350 degrees for about 12 minutes or until they crack
Thursday, October 20, 2011
Homecoming Hermits
Heidi and I did not know that her Hermit cookies were some of Beth's(our daughter) favorites but when she was talking to her today about her trip home this weekend, Heidi mentioned the hermits and she got all excited so I guess we know now that they are some of her favorites. She flies in tomorrow so Heidi is out in the kitchen right now making the hermits. The recipe actually comes from her Aunt Alice. She is another story all together that you will have to hear sometime. Just know that Beth says that she can take a rock, water, salt and a potato and make a soup so delicious you would eat it for a week!
Heidi and Aunt Al's Hermits
1-1/2 cups sugar
2 eggs
1/2 cup vegetable oil
1/4 cup molasses
1/4 cup water
1 teaspoon baking soda
2-1/2 cups floor
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoons cloves
raisins
Mix this all together.
Pour into a greased or sprayed pan and bake at 350 degrees for about 35 - 40 minutes, we think, but I will edit this post later with the exact time. ------- The time is right - about 40 minutes but you need to have them in a pan so that they are about an inch thick. Heidi changed it a little this time, she did not use water but put coffee in instead -- Good choice, great taste!!
This is going to be a GREAT weekend with our daughter home for the first time in almost a year!
Jon & Heidi
Heidi and Aunt Al's Hermits
1-1/2 cups sugar
2 eggs
1/2 cup vegetable oil
1/4 cup molasses
1/4 cup water
1 teaspoon baking soda
2-1/2 cups floor
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoons cloves
raisins
Mix this all together.
Pour into a greased or sprayed pan and bake at 350 degrees for about 35 - 40 minutes, we think, but I will edit this post later with the exact time. ------- The time is right - about 40 minutes but you need to have them in a pan so that they are about an inch thick. Heidi changed it a little this time, she did not use water but put coffee in instead -- Good choice, great taste!!
This is going to be a GREAT weekend with our daughter home for the first time in almost a year!
Jon & Heidi
Saturday, October 15, 2011
Jon's Spagetti Sauce
This is a sauce that I have made in the past from directions and ideas from many people. Everyone seems to like it a lot and the comment I get most is that is is great but not sour. I have many times had spagetti sauce, pizza sauce, salad dressing and he flavor is very good but there always seems to be too much vinegar in the dressings or the sauces are too sour or acidy.
This recipe takes some time to make but the majority of time is just sitting on the stove simmering. The prep and making of the sauce is not too bad time wise. The only time I use brand name ingredients is if they are on sale very cheap. As you know I am a big Aldis fan because of their quality, taste and price. Here is the recipe and you can decide on the brand of ingredients and how much you want to spend.
1 pkg sausage - 8 to 12 links - I like pork but have used turkey, chicken, beef and combinations of all so this is a matter of what you want to use.
1/2 - 1 lb ground beef(80/20 mix is best)
2 small onions or 1 large onion
Mushrooms(optional)
6 or 8 large cloves of garlic(or to your taste)
2 or 3 small cans tomato paste
1 large can(28oz) of diced tomatos
2 large cans tomato puree
1 large can stewed tomatos(I like the italian style)
2 - 4 small cans tomato sauce
1 or 2 large cans of crushed tomatoes
1 good palm full of oregano(4 or 5 tablespoons)
1/2 palm full of basil(2 or 3 tablespoons)
1 tablespoon of kosher salt(if you use regular table salt use less. table salt weighs 2 times kosher salt)
1 teaspoon fresh ground black pepper
1/4 cup sugar(maybe a little more - taste it first)
In a large pot put in the ground beef, sausage, garlic onions. On medium- medium high heat brown the beef and sausage. Near the end of the browning add the mushrooms.
Now add all of the other ingredients with the spices added last. Stir until it is well mixed and turn the heat to low and let it simmer for about 1-1/2 hours. After is starts to get nice and thick taste so that you can adjust the oregano, basil, salt and pepper. If you want more garlic add some minced garlic to taste. Pay attention to the acidity and/or sweetness and add sugar as you taste, a small amount at a time, about 1 teaspoon. Depending on the acidity of the tomatos you may have to add as much as 3 or 4 more teaspoons of sugar but be careful that it does not get sweet. It will cut the acidity and then very quickly start to get sweet. I like to add about a cup of water at this time and stir a lot to make sure everything is combined well. Simmer uncovered for 2 to 4 hours more or until it reaches the consistancy you like. I like my sauce very thick and would like you to try it that way at least once.
If you are using this on pasta, make sure you cook the pasta just until it is not quite done. Turn off and let it set until you are ready with the sauce and table settings. Drain the pasta but DO NOT rinse. The starch on the pasta helps the sauce to stay on the pasta.
Any that is left over, usually at least 2 quarts, put into plastic containers while hot or very warm. Fill to the top if possible. Seal the containers and put them into the freezer. This goes against what most people say but the quick cooling will seal the containers better and it will last longer with getting freezer burned.
This recipe takes some time to make but the majority of time is just sitting on the stove simmering. The prep and making of the sauce is not too bad time wise. The only time I use brand name ingredients is if they are on sale very cheap. As you know I am a big Aldis fan because of their quality, taste and price. Here is the recipe and you can decide on the brand of ingredients and how much you want to spend.
1 pkg sausage - 8 to 12 links - I like pork but have used turkey, chicken, beef and combinations of all so this is a matter of what you want to use.
1/2 - 1 lb ground beef(80/20 mix is best)
2 small onions or 1 large onion
Mushrooms(optional)
6 or 8 large cloves of garlic(or to your taste)
2 or 3 small cans tomato paste
1 large can(28oz) of diced tomatos
2 large cans tomato puree
1 large can stewed tomatos(I like the italian style)
2 - 4 small cans tomato sauce
1 or 2 large cans of crushed tomatoes
1 good palm full of oregano(4 or 5 tablespoons)
1/2 palm full of basil(2 or 3 tablespoons)
1 tablespoon of kosher salt(if you use regular table salt use less. table salt weighs 2 times kosher salt)
1 teaspoon fresh ground black pepper
1/4 cup sugar(maybe a little more - taste it first)
In a large pot put in the ground beef, sausage, garlic onions. On medium- medium high heat brown the beef and sausage. Near the end of the browning add the mushrooms.
Now add all of the other ingredients with the spices added last. Stir until it is well mixed and turn the heat to low and let it simmer for about 1-1/2 hours. After is starts to get nice and thick taste so that you can adjust the oregano, basil, salt and pepper. If you want more garlic add some minced garlic to taste. Pay attention to the acidity and/or sweetness and add sugar as you taste, a small amount at a time, about 1 teaspoon. Depending on the acidity of the tomatos you may have to add as much as 3 or 4 more teaspoons of sugar but be careful that it does not get sweet. It will cut the acidity and then very quickly start to get sweet. I like to add about a cup of water at this time and stir a lot to make sure everything is combined well. Simmer uncovered for 2 to 4 hours more or until it reaches the consistancy you like. I like my sauce very thick and would like you to try it that way at least once.
If you are using this on pasta, make sure you cook the pasta just until it is not quite done. Turn off and let it set until you are ready with the sauce and table settings. Drain the pasta but DO NOT rinse. The starch on the pasta helps the sauce to stay on the pasta.
Any that is left over, usually at least 2 quarts, put into plastic containers while hot or very warm. Fill to the top if possible. Seal the containers and put them into the freezer. This goes against what most people say but the quick cooling will seal the containers better and it will last longer with getting freezer burned.
Now go ENJOY!!!
Thursday, October 6, 2011
Beef Barley Soup Crockpot style
Here is a recipe from allrecipes.com
CrockPot Beef Barley Soup
This is new to us and Heidi says she wants to modify it before we post it. Well she can do that later when she decides to update this blog but for now let's try it this way.
Besides it's time we start to share other sites recipes.
Enjoy!!
This version is not in a crockpot
Now after you have taken a look at the first recipe here is Heidi's version. I like this one as it is a little more for things you will have around the the house more commonly. It is also geared for economy as we know many who can't just go out and buy stuff for a special recipe but have to make do with what you have. Here it is:
1/2 to 1-1/2 pounds lean beef cubed or hamburger - which ever you have on hand
3 tablespoons veg. oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
3 beef bouillon cubes
4 - 5 cups water
2 stalks of celery chopped
1 - 2 carrots chopped
1 Onion chopped
1 cup barley
1 teaspoon dried thyme if desired
In a skillet over medium heat, saute the beef in the oil for about 5 minutes or until browned on all sides. Stir in the salt and pepper and garlic powder and place the seasoned meat in a pot. Add a little water to the skilet and stir to get all of the bits for the soup and pour into the pot.Add to the pot water, celery, carrots, onions and barley. Cover and cook on low until the veggies are tender. If you want the thyme you can add it just before serving.
ENJOY
CrockPot Beef Barley Soup
This is new to us and Heidi says she wants to modify it before we post it. Well she can do that later when she decides to update this blog but for now let's try it this way.
Besides it's time we start to share other sites recipes.
Enjoy!!
This version is not in a crockpot
Now after you have taken a look at the first recipe here is Heidi's version. I like this one as it is a little more for things you will have around the the house more commonly. It is also geared for economy as we know many who can't just go out and buy stuff for a special recipe but have to make do with what you have. Here it is:
1/2 to 1-1/2 pounds lean beef cubed or hamburger - which ever you have on hand
3 tablespoons veg. oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
3 beef bouillon cubes
4 - 5 cups water
2 stalks of celery chopped
1 - 2 carrots chopped
1 Onion chopped
1 cup barley
1 teaspoon dried thyme if desired
In a skillet over medium heat, saute the beef in the oil for about 5 minutes or until browned on all sides. Stir in the salt and pepper and garlic powder and place the seasoned meat in a pot. Add a little water to the skilet and stir to get all of the bits for the soup and pour into the pot.Add to the pot water, celery, carrots, onions and barley. Cover and cook on low until the veggies are tender. If you want the thyme you can add it just before serving.
ENJOY
Thursday, September 15, 2011
Heidi's new trial recipe for yellow apple cake
Heidi made a new cake last night and it turned out REALLY good. She is dictating this recipe to me here for the blog --
1 yellow cake box mix
4 eggs
1 cup sour cream or Greek yogurt
1 cup water
1 stick of margerine melted
In a different bowl mix:
3 apples peeled cored and sliced
1/4 cup sugar
1/3 to 1/2 cup light brown sugar
1 teaspoon cinnamon
A handful of raisins and if you have them a handful of crasins
Put half of the batter in a sprayed tube pan
Sprinkle the apple mixture around evenly on this batter
Pour in the rest of the batter
Bake at 350 for 50-55 minutes
Let cool
Remove from pan
ENJOY
I took a couple of pieces to work with me today after having one for breakfast. The guys I gave it to loved it. I am going to bring in half the cake tomorrow for Marianne and Emelia to split up. If I don't give it to them to dole out one or two people gorge on it and nobody else gets any. Guys react that way when they aren't used to good cooking but they need to SHARE!!!
Jon
1 yellow cake box mix
4 eggs
1 cup sour cream or Greek yogurt
1 cup water
1 stick of margerine melted
In a different bowl mix:
3 apples peeled cored and sliced
1/4 cup sugar
1/3 to 1/2 cup light brown sugar
1 teaspoon cinnamon
A handful of raisins and if you have them a handful of crasins
Put half of the batter in a sprayed tube pan
Sprinkle the apple mixture around evenly on this batter
Pour in the rest of the batter
Bake at 350 for 50-55 minutes
Let cool
Remove from pan
ENJOY
I took a couple of pieces to work with me today after having one for breakfast. The guys I gave it to loved it. I am going to bring in half the cake tomorrow for Marianne and Emelia to split up. If I don't give it to them to dole out one or two people gorge on it and nobody else gets any. Guys react that way when they aren't used to good cooking but they need to SHARE!!!
Jon
Monday, September 12, 2011
Marizpan Cake
1 yellow cake mix
almond extract
4 eggs
1 stick butter or margerine melted
1 cup sour cream
1 cup water
1 pkg. instant vanilla pudding (dry)
pour half of this into a bundt pan
add half a can of mazapan or almond paste (I got mine at stop and shop)
1/3-1/2 cup brown sugar
coconut if desired
slivered almonds if desired
then cover with the rest of the cake mix
on the top of the cake add some more brown sugar and almonds
Bake at 350 degrees for 50-60 minutes
I made this cake for a birthday party and Jon brought some of it into work and alot wanted the recipe so here it is sooo easy
almond extract
4 eggs
1 stick butter or margerine melted
1 cup sour cream
1 cup water
1 pkg. instant vanilla pudding (dry)
pour half of this into a bundt pan
add half a can of mazapan or almond paste (I got mine at stop and shop)
1/3-1/2 cup brown sugar
coconut if desired
slivered almonds if desired
then cover with the rest of the cake mix
on the top of the cake add some more brown sugar and almonds
Bake at 350 degrees for 50-60 minutes
I made this cake for a birthday party and Jon brought some of it into work and alot wanted the recipe so here it is sooo easy
Saturday, August 27, 2011
Living Today with almost no Money
This little post is a combination of political frustration and Heidi's talent for finding great food cheap. Sometimes it's coupons, sometimes just a sale like buy one get 2 free and other times it is the reduced produce rack or marked down meat.
Heidi and I both like to make great meals using items that we get really cheap. This enhances the pleasure we get out of it and the stories go well on this blog. Now for just a little political rant. After the Debt Ceiling fiasco and fighting going on in Congress and the vacationing President saying his is the only way, I see that ALL of the political dummies in Washington have not a clue about what it is like for us average people to live. All of the help that is given from them goes mostly to people to buy votes, not help the people like us that are just scraping by. We pay our bills and cut virtually all of our optional things we would like to have or do. I have invited our Congressmen and women from CT to come to my house and sit with us for a day to see how we have to live after paying all of the taxes and fees that they are imposing on us.
OK, now back to FOOOOD!!!
I see a problem with the way a lot of people's attitudes are about buying brand name foods. This is ridiculous! One of my favorite places to grocery shop is at ALDI's. The seldom have brand names but -- when you look at some of the things that have happened lately like the ground turkey recall, it all starts to be pretty clear. Aldi's brand ground turkey, Fit & Active and Price Chopper's brand of ground turkey, Shady Grove, were both from the SAME PLACE!!!! Aldi's was about $0.80 cheaper per pound. Aldi's milk sells for about $2.19 per gallon for Whole, 2% and 1%. The cheapest I have seen it anywhere else is $3.89 and Price Chopper, Stop&Shop and Big Y all are just a little under or over $4.00 per gallon for 2% and more for whole milk. Aldi's sells a lot of milk so it is always very fresh. As an example I can get a gallon on Saturday and it is still good the following Saturday. I have had other stores milk go bad in 4 or 5 days! Aldi's Cottage Cheese is by far the best I have had, above and beyond all of the big names like Hood or Sealtest etc., and it is much cheaper too. Butter at Aldi's is almost always at least a $1.00 cheaper. The house brand of Mayo at Aldi's is called Burmann and I know people that cannot tell the difference from Hellman's.
So some of you people just break down a little and try the house brands. Some of them are not so great but many are at the same standards for taste and quality as the big brand names.
One last political comment -- When election day comes PLEASE go and vote!!! I am going to vote for anyone who IS NOT in office. We need fresh blood and to get rid of the "Good ole Boy" way of doing things. When everyone condemns the Tea Party, please remember that it is NOT an offical party but a very basic grass roots bunch of people like you and me trying to get the politicians to do the right things. Please be careful about all of the people that label them racist or rednecks etc. EVERY party or group has its bad side but it is the minority of that group and they are not taken seriously. Think about how people talk about both parties and how biased to the Left or the Right and things that have been said or done. Please watch how things are reported so that you notice that one reporter will condemn a democrat for something and then just ignore it when a replublican does the same thing. Please don't let the media's bias influence you to harshly.
Jon
Heidi and I both like to make great meals using items that we get really cheap. This enhances the pleasure we get out of it and the stories go well on this blog. Now for just a little political rant. After the Debt Ceiling fiasco and fighting going on in Congress and the vacationing President saying his is the only way, I see that ALL of the political dummies in Washington have not a clue about what it is like for us average people to live. All of the help that is given from them goes mostly to people to buy votes, not help the people like us that are just scraping by. We pay our bills and cut virtually all of our optional things we would like to have or do. I have invited our Congressmen and women from CT to come to my house and sit with us for a day to see how we have to live after paying all of the taxes and fees that they are imposing on us.
OK, now back to FOOOOD!!!
I see a problem with the way a lot of people's attitudes are about buying brand name foods. This is ridiculous! One of my favorite places to grocery shop is at ALDI's. The seldom have brand names but -- when you look at some of the things that have happened lately like the ground turkey recall, it all starts to be pretty clear. Aldi's brand ground turkey, Fit & Active and Price Chopper's brand of ground turkey, Shady Grove, were both from the SAME PLACE!!!! Aldi's was about $0.80 cheaper per pound. Aldi's milk sells for about $2.19 per gallon for Whole, 2% and 1%. The cheapest I have seen it anywhere else is $3.89 and Price Chopper, Stop&Shop and Big Y all are just a little under or over $4.00 per gallon for 2% and more for whole milk. Aldi's sells a lot of milk so it is always very fresh. As an example I can get a gallon on Saturday and it is still good the following Saturday. I have had other stores milk go bad in 4 or 5 days! Aldi's Cottage Cheese is by far the best I have had, above and beyond all of the big names like Hood or Sealtest etc., and it is much cheaper too. Butter at Aldi's is almost always at least a $1.00 cheaper. The house brand of Mayo at Aldi's is called Burmann and I know people that cannot tell the difference from Hellman's.
So some of you people just break down a little and try the house brands. Some of them are not so great but many are at the same standards for taste and quality as the big brand names.
One last political comment -- When election day comes PLEASE go and vote!!! I am going to vote for anyone who IS NOT in office. We need fresh blood and to get rid of the "Good ole Boy" way of doing things. When everyone condemns the Tea Party, please remember that it is NOT an offical party but a very basic grass roots bunch of people like you and me trying to get the politicians to do the right things. Please be careful about all of the people that label them racist or rednecks etc. EVERY party or group has its bad side but it is the minority of that group and they are not taken seriously. Think about how people talk about both parties and how biased to the Left or the Right and things that have been said or done. Please watch how things are reported so that you notice that one reporter will condemn a democrat for something and then just ignore it when a replublican does the same thing. Please don't let the media's bias influence you to harshly.
Jon
Tuesday, August 23, 2011
My Bread done in the bread maker
This is a great recipe to stretch the week when you need bread
1 cup warm water
1 1/2 tsp salt
3 tbs sugar
2 teas yeast desolved in the warm water with one of the tbs sugar
3 cups flour
1/4 cup olive oil or vegetable oil
use your bread make to mix and bake or just to knead it and then let raise and bake in the oven 350 degrees till done about 25 minutes
1 cup warm water
1 1/2 tsp salt
3 tbs sugar
2 teas yeast desolved in the warm water with one of the tbs sugar
3 cups flour
1/4 cup olive oil or vegetable oil
use your bread make to mix and bake or just to knead it and then let raise and bake in the oven 350 degrees till done about 25 minutes
My Favorite Brownies
I don't know where I got this recipe but its a keeper
1/2 cup butter you can use margerine but richer with the butter melted
1 cup sugar if you don't have a full cup you can use some brown sugar
1/2 cup brown sugar
4 eggs
1/4 cup cocoa
2 tsp vanilla
1/2 teas salt
1/2 cup flour
Bake them slowly 325 degrees
Yum mix sugar eggs and butter then add the rest and bake for 20-25 minutes
1/2 cup butter you can use margerine but richer with the butter melted
1 cup sugar if you don't have a full cup you can use some brown sugar
1/2 cup brown sugar
4 eggs
1/4 cup cocoa
2 tsp vanilla
1/2 teas salt
1/2 cup flour
Bake them slowly 325 degrees
Yum mix sugar eggs and butter then add the rest and bake for 20-25 minutes
Monkey Banana Bread
1/2 butter or margerine melted
11/2 cups flour
1 cup sugar
2 eggs
3 mashed bananas
1 tsp baking soda
1/2 teas salt
1/2 or just alittle more sour cream or milk if you don't have sour cream
1 teasp. vanilla
mix all and let rest a minute or so
bake at 350 degrees
This is delicious and Conner calls it Monkey Bread because you can't stop eating it
11/2 cups flour
1 cup sugar
2 eggs
3 mashed bananas
1 tsp baking soda
1/2 teas salt
1/2 or just alittle more sour cream or milk if you don't have sour cream
1 teasp. vanilla
mix all and let rest a minute or so
bake at 350 degrees
This is delicious and Conner calls it Monkey Bread because you can't stop eating it
Saturday, June 11, 2011
Toasted Cheese - Heidi's Way
Heidi likes the Toasted Cheese that I make for her mostly because I take my time to let the sandwich cook slowly enough to get nice and crispy on the outside and hot enough inside to melt everything together. Here is the one she wanted today. Maybe someone can come up with a name for it.
We are quite cheap when buying food but we still look for good stuff. Aldi market has some of the best Havarti Cheese I have had and it is less than $2 for a good size package. Price Rite had Vidalia Onions today for $.49 per pound and everywhere else they are $1.50/pound. So here is what I put together for her:
Good sliced Portuguese bread
Cheddar Cheese - Sharp
Havarti Cheese
Mozzarella Cheese
1 Vidalia Onion chopped coarse and carmelized
1/2 of an Avocado sliced lengthwise.
Light butter the bread on one side and heat a pan on med heat or just a little lower and place one piece of bread butter side down in the pan after it has heated up to temp.
Lay on the cheddar and Havarti cheese and the onion
Place the sliced Avocado across the top and then cover that with the mozzarella cheese
Place the other piece of bread on top butter side out. This helps keep the heat in to melt the cheese
When the bread is nice and toasted flip it over and do the same on the other side. When done put on a plate with a big napkin and enjoy
Jon
Sunday, May 22, 2011
Barbecue Sauce
Heidi just told me to make some barbecue sauce for the chicken on the grill. I don't know much about putting things together to come up with stuff like barbecue sauce. So just for a test I put in:
1/2 cup ketchup
2 tbls molasses
1 tbls honey
2 tbls worchester(?) sauce
1 tbls soy sauce
Surprise Surprise!!!!
It actually came out pretty good, a little on the sweet side like some of the southern regions are but overall I like it. Most surprisingly -- Heidi likes it!
Go ahead and give it a try and maybe add some garlic power, salt, pepper and onion powder, that will be my next trial!
Now that we can get off of the subject -- we here in Connecticut have an insane congress and governor and state employees that are whiners and think that they deserve much more than us private sector workers that actually pay their wages. I'm sorry but when our taxes are going to go up another $1000 to $1500 a year I get really mad and when I see a state driver for the sec. of the state making $90,000 I just want to scream!!
Jon
1/2 cup ketchup
2 tbls molasses
1 tbls honey
2 tbls worchester(?) sauce
1 tbls soy sauce
Surprise Surprise!!!!
It actually came out pretty good, a little on the sweet side like some of the southern regions are but overall I like it. Most surprisingly -- Heidi likes it!
Go ahead and give it a try and maybe add some garlic power, salt, pepper and onion powder, that will be my next trial!
Now that we can get off of the subject -- we here in Connecticut have an insane congress and governor and state employees that are whiners and think that they deserve much more than us private sector workers that actually pay their wages. I'm sorry but when our taxes are going to go up another $1000 to $1500 a year I get really mad and when I see a state driver for the sec. of the state making $90,000 I just want to scream!!
Jon
Wednesday, May 4, 2011
Drop Mollases Cookies
This are by far my very favorite cookies.
1/4 cup mollases
2and 1/4-2 and 1/2 cup flour( depends on the flour you use
2 tbs. brewed coffee
1tsp. cinamon
1/4 tes.cloves
1/2 teas ginger
1/2 teasp. baking soda desolved in the coffee
1/2 cup veg. oil
1 cup sugar
1 egg
1/2 cup rasins and nuts if desired
1/2 teas salt
mix all together drop on cookie sheet leaving enough space to spread bake at 350 degrees for 8-10 minutes watch them to see how they are browning
1/4 cup mollases
2and 1/4-2 and 1/2 cup flour( depends on the flour you use
2 tbs. brewed coffee
1tsp. cinamon
1/4 tes.cloves
1/2 teas ginger
1/2 teasp. baking soda desolved in the coffee
1/2 cup veg. oil
1 cup sugar
1 egg
1/2 cup rasins and nuts if desired
1/2 teas salt
mix all together drop on cookie sheet leaving enough space to spread bake at 350 degrees for 8-10 minutes watch them to see how they are browning
Saturday, April 30, 2011
Sunday, April 24, 2011
Salad Dressing - Most Requested
I have been making my own salad dressing for quite a few years now and my wife and friends keep telling me to put it up here on the blog. Well, after a birthday party a while ago that I made salad for there were about 20 people asking for the dressing, so I guess I better get started.
This is a standard oil and vinegar type that I am going to guess at the measurements of. Usually I just pour or add till it looks right, so, here goes
1/3 Cup EVOO(extra virgin olive oil)
3 to 4 Tablespoons of Balsamic vinegar. Start with 3
4 to 5 Tablespoons of basil or about 10 big leaves of fresh basil(preferred) chopped fine
1 Teaspoon Oregano
Salt and fresh ground Pepper to taste
Make the salad in a big enough bowl so that the salad can be tossed easily
Lettuce, Tomato, Cucumber, Celery, Peppers, Onion and if you want add olives, green and black, anchovies, artichoke hearts and Avacado.
Pour the EVOO evenly over the salad and add the balsamic vinegar
add the fresh basil and oregano.
Toss the salad for at least 5 minutes or longer. This lets the juices from the veggies come out and mix with the rest of it. The trick is to use much less vinegar than most dressings call for. As much as everyone says they like the vinegar you will see that the smaller amount of vinegar will get you rave reviews. Also DO NOT skimp on the fresh Basil, more is always better!!
Enjoy
Jon
This is a standard oil and vinegar type that I am going to guess at the measurements of. Usually I just pour or add till it looks right, so, here goes
1/3 Cup EVOO(extra virgin olive oil)
3 to 4 Tablespoons of Balsamic vinegar. Start with 3
4 to 5 Tablespoons of basil or about 10 big leaves of fresh basil(preferred) chopped fine
1 Teaspoon Oregano
Salt and fresh ground Pepper to taste
Make the salad in a big enough bowl so that the salad can be tossed easily
Lettuce, Tomato, Cucumber, Celery, Peppers, Onion and if you want add olives, green and black, anchovies, artichoke hearts and Avacado.
Pour the EVOO evenly over the salad and add the balsamic vinegar
add the fresh basil and oregano.
Toss the salad for at least 5 minutes or longer. This lets the juices from the veggies come out and mix with the rest of it. The trick is to use much less vinegar than most dressings call for. As much as everyone says they like the vinegar you will see that the smaller amount of vinegar will get you rave reviews. Also DO NOT skimp on the fresh Basil, more is always better!!
Enjoy
Jon
Tuesday, March 29, 2011
My Favorite Scones
2 cups ap flour
2 tbls. sugar
3 teaps. bp
1/8 teas bs
6 tbls.cold butter
1 egg
1/2 cream or buttermilk
add flour baking powder and baking soda cut in butter add egg and cream knead dough then pat onto cicle and cut into 6 wedges
bake 350 for 25-30 minutes
2 tbls. sugar
3 teaps. bp
1/8 teas bs
6 tbls.cold butter
1 egg
1/2 cream or buttermilk
add flour baking powder and baking soda cut in butter add egg and cream knead dough then pat onto cicle and cut into 6 wedges
bake 350 for 25-30 minutes
Apricot Sauce for Pork
This is one of my favorite sauces for a pork loin
1 cup apricot jam(I get this at Aldi's)
3 Tbls. soy sauce
2 tbls. chopped onion
4 teas. cider vinegar
1 teasp. ground mustard
bake pork then last 10-15 minutes add this sauce
1 cup apricot jam(I get this at Aldi's)
3 Tbls. soy sauce
2 tbls. chopped onion
4 teas. cider vinegar
1 teasp. ground mustard
bake pork then last 10-15 minutes add this sauce
Friday, March 25, 2011
spicy chicken stuffed peppers
These are delicious and so cheap to make
1lb. ground chicken browned in olive oil ( not too much)
3 peppers any color sliced with an onion and browned with meat ( get on day old rack at the grocery store)
add 2 cloves garlic to be browned with the meat
1/2 teas cumin
1 teas cajun seasoning I always keep this on hand
1/2 teas. salt and pepper or to taste
1?2 teas paprika
and some leftover cooked rice if you have it
then cook it all up and stuff 4-5 peppers I cut them long ways add some cheese on top and bake 20-30 minutes.
lots of times in the grocery store you can get the ground chicken or ground turkey marked down and if you make it up that day or the next it is still wonderful Good luck and enjoy a cheap meal. I will be posting other very reasonable meals on my blog to help you save in these hard times
1lb. ground chicken browned in olive oil ( not too much)
3 peppers any color sliced with an onion and browned with meat ( get on day old rack at the grocery store)
add 2 cloves garlic to be browned with the meat
1/2 teas cumin
1 teas cajun seasoning I always keep this on hand
1/2 teas. salt and pepper or to taste
1?2 teas paprika
and some leftover cooked rice if you have it
then cook it all up and stuff 4-5 peppers I cut them long ways add some cheese on top and bake 20-30 minutes.
lots of times in the grocery store you can get the ground chicken or ground turkey marked down and if you make it up that day or the next it is still wonderful Good luck and enjoy a cheap meal. I will be posting other very reasonable meals on my blog to help you save in these hard times
Monday, February 21, 2011
quiche Heidi's style
This is one of my favorite recipes and I make it often,not for jon as he doesn't like it but for my mom and me.
5-6 eggs wisked together
1 cup of half and half cream added to the eggs and wisk some more
1 pie crust with this recipe I use a store bought one
5 slices of swiss cheese cut up
1/2 a pepper diced up
1/2 an onion diced up
ham or sausage diced up or bacon
sometimes alittle fresh broccili
salt and pepper and paprika for the top
put all the vegies and meat in the bottom of the pie crust and pour the egg mixture over the vegies
sprinkle paprika on top
bake 350 degrees for approx. 25-30 minutes or until you stick a knife in it and it comes out clean
5-6 eggs wisked together
1 cup of half and half cream added to the eggs and wisk some more
1 pie crust with this recipe I use a store bought one
5 slices of swiss cheese cut up
1/2 a pepper diced up
1/2 an onion diced up
ham or sausage diced up or bacon
sometimes alittle fresh broccili
salt and pepper and paprika for the top
put all the vegies and meat in the bottom of the pie crust and pour the egg mixture over the vegies
sprinkle paprika on top
bake 350 degrees for approx. 25-30 minutes or until you stick a knife in it and it comes out clean
Monday, February 14, 2011
cupcakes oh I love cupcakes
Cupcakes
1 stick butter plus 1 tbp. butter
1/2 cup heaping sugar
2 eggs
3/4 cup flour
1/2 teasp. bs
1 teasp. bp
2 teasp. vanilla
2-3 tbp. milk
I put all this in the food processor except the milk which I drizzled in .
Bake at 400 degrees about 15 minutes watch them then frost
1 stick butter plus 1 tbp. butter
1/2 cup heaping sugar
2 eggs
3/4 cup flour
1/2 teasp. bs
1 teasp. bp
2 teasp. vanilla
2-3 tbp. milk
I put all this in the food processor except the milk which I drizzled in .
Bake at 400 degrees about 15 minutes watch them then frost
Rainbow pasta Salad
1 package pasta shells cooked and drained
1 can black olives
1 yellow pepper and 1 red pepper or green and orange peppers
2 stalks celery diced
1 onion diced
2 cucumbers diced
1/2 stick cheese sliced up
1 summer sausage or leave out
1 bottle Italian salad dressing I like Cain's
salt and pepper
mix all together and let it sit for awhile delicious
perfect with hamburgs and hot dogs
1 can black olives
1 yellow pepper and 1 red pepper or green and orange peppers
2 stalks celery diced
1 onion diced
2 cucumbers diced
1/2 stick cheese sliced up
1 summer sausage or leave out
1 bottle Italian salad dressing I like Cain's
salt and pepper
mix all together and let it sit for awhile delicious
perfect with hamburgs and hot dogs
Saturday, February 12, 2011
Still cookin for the team
Today is supper for the team: Yesterday they devoured all the muffins and breads Now its
64 hot dogs and buns
clow slaw
calico baked beans
pound cake strawberries and cool whip
Recipe for Calico Beans
4 onions diced
5 strips of bacon
2 cloves of garlic
1 cup brown sugar
1/2 cup vinegar
1/4 teasp. ground mustard
2 cans cannellini beans
2 cans navy beans 2 cans cheap pork and beans
1 can red kidney beans
rinse all the beans except the pork and beans
In a dutch oven saute the onion and bacon add the garlic sugar vinegar and mustard simmer for 10 minutes then add th beans cover and bake at 350 degrees for an hour or so
64 hot dogs and buns
clow slaw
calico baked beans
pound cake strawberries and cool whip
Recipe for Calico Beans
4 onions diced
5 strips of bacon
2 cloves of garlic
1 cup brown sugar
1/2 cup vinegar
1/4 teasp. ground mustard
2 cans cannellini beans
2 cans navy beans 2 cans cheap pork and beans
1 can red kidney beans
rinse all the beans except the pork and beans
In a dutch oven saute the onion and bacon add the garlic sugar vinegar and mustard simmer for 10 minutes then add th beans cover and bake at 350 degrees for an hour or so
Wednesday, February 9, 2011
cooken for the team
Jon helps run a robotics team at the trade school here in town and today I am cooking for their breakfast for Friday.I'm thinking banana bread , muffins and apple coffee cake .What kid doesn't these.25 kids I figure 2 breads 2 dozen muffins and the cake enough? who knows.Well lets get started and I'll fill you in later....
Monday, February 7, 2011
Smoked Bratwurst Casserole
This is a nice winter dinner and very reasonable to make.
5 red skined potatoes sliced thin
1 onion sliced thin
1 package of smoked bratwurst or hotdogs sliced 1''thick
3 tbs. butter
2 tbs. flour
1 1/2 cups milk
salt and pepper
shredded cheese
Met butter in a fry pan add flour stirring to make a roux then add milk and stir till all the lumps are gone
layer the potatoes onions and cheese add the roux and bake 1 hour at 350 degrees
string beans for a side or 3 bean salad feeds at least 6
5 red skined potatoes sliced thin
1 onion sliced thin
1 package of smoked bratwurst or hotdogs sliced 1''thick
3 tbs. butter
2 tbs. flour
1 1/2 cups milk
salt and pepper
shredded cheese
Met butter in a fry pan add flour stirring to make a roux then add milk and stir till all the lumps are gone
layer the potatoes onions and cheese add the roux and bake 1 hour at 350 degrees
string beans for a side or 3 bean salad feeds at least 6
Saturday, February 5, 2011
Sausage spices
I found some ground pork the other day at the grocery store for $1.00 a pound and sausage was $3.99 a pound. I needed the sausage to make 3 Lasgana 's for the super bowl. I found by adding these spices I had loose ground sausage. Worked great and so much cheaper.
garlic light if using powder or 1 clove
1 tsp pepper
1-2 tsp salt kosher
1 tsp. sweet paprika
1 tsp. red pepper flakes
1tsp fennel if desired
garlic light if using powder or 1 clove
1 tsp pepper
1-2 tsp salt kosher
1 tsp. sweet paprika
1 tsp. red pepper flakes
1tsp fennel if desired
Develed eggs for the SuperBowl XLV
This is an easy recipe to do. Here is the link for it. This is also a good recipe site for future reference>
Great Develed Eggs
You can use either hotter Paprika or a little more Tabasco to spice them up a little. Heidi does not enjoy any heat so I have to make them mild. At least for home but not for a party!
Jon
Great Develed Eggs
You can use either hotter Paprika or a little more Tabasco to spice them up a little. Heidi does not enjoy any heat so I have to make them mild. At least for home but not for a party!
Jon
Saturday, January 29, 2011
Quinoa with oranges
Hi everyone this is a variation of something I saw on line so good so pretty so tastey
2 cups quinoa cooked remember its a 2/1 ratio like rice
2 navel oranges peeled and diced up
1 can mandarin oranges juice and all
1 cucmber peeled and diced I like the english ones
1 red onion diced up
pea pods if you have them
1 stalk of celery diced
2 tablespoons of olive oil
salt to taste
macadamia nuts if you want
mix altoghter and serve
2 cups quinoa cooked remember its a 2/1 ratio like rice
2 navel oranges peeled and diced up
1 can mandarin oranges juice and all
1 cucmber peeled and diced I like the english ones
1 red onion diced up
pea pods if you have them
1 stalk of celery diced
2 tablespoons of olive oil
salt to taste
macadamia nuts if you want
mix altoghter and serve
Saturday, January 15, 2011
Penna Pasta with spinich
I saw a variation of this recipe in another blog and i had all the ingredients except one
1/2 lb penna pasta cooked
1 can cannelli beans drained and rinsed
2 cloves minced garlic
2 tbs. lemon juice
salt and pepper to taste
a bag of fresh spinich
1/4 parmesan cheese
1/4 cup sundried tomatoes which I didn't have
2 tbs olive oil
after you cook the pasta and drain it leave alittle water in the pot and add everything else
except the cheese when the spinich is wilted the dish is done and add the parmesan cheese serve in large bowl with crusty bread and butter maybe some pickled beets on the side
1/2 lb penna pasta cooked
1 can cannelli beans drained and rinsed
2 cloves minced garlic
2 tbs. lemon juice
salt and pepper to taste
a bag of fresh spinich
1/4 parmesan cheese
1/4 cup sundried tomatoes which I didn't have
2 tbs olive oil
after you cook the pasta and drain it leave alittle water in the pot and add everything else
except the cheese when the spinich is wilted the dish is done and add the parmesan cheese serve in large bowl with crusty bread and butter maybe some pickled beets on the side
Wednesday, January 12, 2011
Wonderful Mistakes and Snowstorms
Heidi gave me the recipe here and told me to post it as a regular. This will make 2 meals cheap. This is the real story of how it came about and turned out absolutely wonderful! I am writing this during a massive snowstorm we are having. It is almost done snowing and we have about 24" of snow. Maybe I will put up a few pictures later. I am taking a vacation day today because I would not even have been able to get out of our driveway this morning.
Now for the recipe story. We were asked to make something for a bunch of kids to have at the meeting of their robot club. Just before bed I got out the crock pot and added the following.
2-1/2 pounds of chicken legs that were on sale for $2.39
3 Knorr chicken bouillon cubes
3 stalks of celery chopped
1 large onion chopped
I filled the crockpot with water and put it on Low and covered it
The next morning, about 6 hours later I removed the chicken legs to cool enough to remove the meat from the bones but left the rest of the stuff in the crockpot. I removed all of the meat in fairly large chunks and put them into the crockpot. Heidi had me add a cup of rice before I went to work. The rice stayed in a little to long and made everything a little too thick. She added:
1/3 cup to make it a little thicker
1 can of chopped green chilies
1-1/2 teaspoons of Cajun Spice
This cooked down so that she could stuff flour tortillas with the mixture.
She made about 10 of these and covered them with grated cheese and put in the oven to melt the cheese.
This fed the kids with enough left over for us to use in stuffed peppers the next day. To do this do the following:
Cut the tops off of 4 peppers and remove the seeds.
Par Boil them for about 5 minutes or so.
Put them in a 9" X 9" pan and fill with the rice mixture
Put a nice thick slice of your favorite cheese on top of each one
Pour about 1/2 can of tomato sauce over them
Put them in the oven at 350 for about 20 - 30 minutes or until the peppers are as soft as you like them.
We just had them for lunch and they were absolutely wonderful.
ENJOY
Now for the recipe story. We were asked to make something for a bunch of kids to have at the meeting of their robot club. Just before bed I got out the crock pot and added the following.
2-1/2 pounds of chicken legs that were on sale for $2.39
3 Knorr chicken bouillon cubes
3 stalks of celery chopped
1 large onion chopped
I filled the crockpot with water and put it on Low and covered it
The next morning, about 6 hours later I removed the chicken legs to cool enough to remove the meat from the bones but left the rest of the stuff in the crockpot. I removed all of the meat in fairly large chunks and put them into the crockpot. Heidi had me add a cup of rice before I went to work. The rice stayed in a little to long and made everything a little too thick. She added:
1/3 cup to make it a little thicker
1 can of chopped green chilies
1-1/2 teaspoons of Cajun Spice
This cooked down so that she could stuff flour tortillas with the mixture.
She made about 10 of these and covered them with grated cheese and put in the oven to melt the cheese.
This fed the kids with enough left over for us to use in stuffed peppers the next day. To do this do the following:
Cut the tops off of 4 peppers and remove the seeds.
Par Boil them for about 5 minutes or so.
Put them in a 9" X 9" pan and fill with the rice mixture
Put a nice thick slice of your favorite cheese on top of each one
Pour about 1/2 can of tomato sauce over them
Put them in the oven at 350 for about 20 - 30 minutes or until the peppers are as soft as you like them.
We just had them for lunch and they were absolutely wonderful.
ENJOY
Friday, January 7, 2011
Talapia with tomatoes
The other day I was looking for something different to do with fish
I always put it in the oven with alittle milk and onion and a couple pats of butter
so I decided on this Yum
4 pieces of talapia
in an oven proof fry pan
aliitle olive oil (not much)
sear it alittle on top of stove
add one tomato slice on each piece of fish
sprinkle 1/2 cup flavored bread crumbs on top of the tomato slices
1/2 stick margerine melted sprinked over the bread crumbs
1-2 tablespoons of lemon juice depending on how lemony you like it and then bake in a 350 degree oven for 20-30 minutes till brown easy and delicious
I always put it in the oven with alittle milk and onion and a couple pats of butter
so I decided on this Yum
4 pieces of talapia
in an oven proof fry pan
aliitle olive oil (not much)
sear it alittle on top of stove
add one tomato slice on each piece of fish
sprinkle 1/2 cup flavored bread crumbs on top of the tomato slices
1/2 stick margerine melted sprinked over the bread crumbs
1-2 tablespoons of lemon juice depending on how lemony you like it and then bake in a 350 degree oven for 20-30 minutes till brown easy and delicious
Pot Roast in the crock Pot
Ok I saw this in a recipe blog but i didn't have the ingredients so I decided to try making my own variation
oh my god its delicious
1 pot roast or chuck roast
2-3 carrots
3 potatoes cut in half
1 onion I would have used more but we're down to our last 2 and its snowing
1 can of diet coke or coke
1/3 cup ketchup
2 heaping tablespoons of grape jam or jelly
garlic powder to taste
salt and pepper
worcheshire sauce about 3 good shakes
Put it in a crock pot on high for 6 hours or low for all day It has a wonderful sauce that you can thicken or just spoon over the potatoes yum
oh my god its delicious
1 pot roast or chuck roast
2-3 carrots
3 potatoes cut in half
1 onion I would have used more but we're down to our last 2 and its snowing
1 can of diet coke or coke
1/3 cup ketchup
2 heaping tablespoons of grape jam or jelly
garlic powder to taste
salt and pepper
worcheshire sauce about 3 good shakes
Put it in a crock pot on high for 6 hours or low for all day It has a wonderful sauce that you can thicken or just spoon over the potatoes yum
Wednesday, January 5, 2011
orange muffins
These are Jon's favorite muffins and i finally made them today and some for his coworkers
1/2 cups sugar
1/3 cups plain yogart
1 egg
1/3 cups sour cream or milk you can also add a half of a stick of margerine melted to make them more rich
1/3 cup orange juice
2 cups flour
1 teas. baking soda
1/2 teas. salt
1 teas. vanilla
1 orange zested
Bake 350 degrees 25-30 minutes
now dunk them in Orange juice and then into 1/4 cup sugar you should do this when the muffins are warm
Now remember these are Jon's favorite so make a double batch because I bet they'll be yours too!
Beth made these at Baylor hospital in Texas when she was a chef there and they were one of their favorites too
1/2 cups sugar
1/3 cups plain yogart
1 egg
1/3 cups sour cream or milk you can also add a half of a stick of margerine melted to make them more rich
1/3 cup orange juice
2 cups flour
1 teas. baking soda
1/2 teas. salt
1 teas. vanilla
1 orange zested
Bake 350 degrees 25-30 minutes
now dunk them in Orange juice and then into 1/4 cup sugar you should do this when the muffins are warm
Now remember these are Jon's favorite so make a double batch because I bet they'll be yours too!
Beth made these at Baylor hospital in Texas when she was a chef there and they were one of their favorites too
Monday, January 3, 2011
Pork Loin with maple reduction
This is fantastic dish that my sister-inlaw gave to me and so easy
Heat olive oil in a large frying pan9 one that can go in the oven)
Put mustard all over a pork loin
brown in pan 2-3 minutes
put in the oven for 20 minutes then take the pork out of the pan
in the pan put 2 tabls. balsmic vinegar reduce this and add 1 tabls. more mustard and 3 tabls. maple syrup
add the pork back in and cook on the top of the stove for 10-12 more minutes covered
Heat olive oil in a large frying pan9 one that can go in the oven)
Put mustard all over a pork loin
brown in pan 2-3 minutes
put in the oven for 20 minutes then take the pork out of the pan
in the pan put 2 tabls. balsmic vinegar reduce this and add 1 tabls. more mustard and 3 tabls. maple syrup
add the pork back in and cook on the top of the stove for 10-12 more minutes covered
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