Tuesday, March 30, 2010
tortellini tomato soup:
1 pkg. (9oz.) refrigerated cheese tortellini
(I had a 20 oz. pkg & used all of it, figured the kids would like the pasta in it the most anyway)
2 cans (10oz.) tomato soup
2 C. chicken broth
2 C. milk
2 C. half & half
1/2 C. chopped oil packed sun-dried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1 C. shredded mozzarella
1. Cook tortellini according to pkg directions.
2. Meanwhile in a large pot combine soup, broth, milk, cream, tomatoes & seasonings. Heat through stirring frequently.
3. Drain tortellini well & add to soup.
4. Stir in cheese. When cheese is melted serve immediately & sprinkle with additional mozzarella or parmesan on top.
1 1/2 C. warm water
2 TB. sugar
1 TB. yeast
Let that sit for 5 minutes then add:
3 1/2 C. flour
1 tsp. salt
1. Mix until smooth with spatula & your hands until it's mixed and forms a ball, then let raise for 10 minutes.
2. Roll out dough on floured surface into large square with a rolling pin.
3. Brush with real melted butter mixed with garlic then sprinkle with kosher salt.
4. Fold in half and cut into 1 inch strips with a pizza cutter.
5. Twist & place on a cookie sheet (sprayed w non-stick spray)
6. Let raise for an additional 15-20 minutes.
7. Bake at 400 degrees for approx 20 minutes or until golden brown on top.
8. Remove from oven and immediately brush with melted butter (garlic butter if you want), sprinkle with kosher salt & grated Parmesan cheese (skipped that).
9. Serve with marinara, alfredo, ranch or your favorite soup for dipping!
*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings and bake at 400 for 15-20 minutes.
Very delish! Can't wait for that rainy day!
Monday, March 29, 2010
strawberry (or lemon) cookies:
1 box strawberry (or lemon) cake mix
1/2 C. shortening
Mix together and roll into balls. Bake 375 degrees for 11-12 minutes.
cream cheese frosting:
4 oz. cream cheese
2 TB. margarine
2 C. powdered sugar
Cream together & frost cooled cookies.
I was in a hurry, so I just used a can of frosting this time. Enjoy!
Sunday, March 21, 2010
Today our guest chef is my dear friend Stephanie! Stephanie is a fantastic mother to 4 children & a very talented photographer! Lucky for us, she has finally given into my constant nagging (hehehe) & given us her secret recipe for Stromboli!! My mouth is watering already! Seriously, look at that picture! I know I'll be adding this to my menu this week! Thanks Steph!
Here is a super easy recipe for a yummy finger food appetizer or if you want it as a meal, just cut them into bigger slices! Here's what you'll need:
Can of pizza dough (or if you're really talented, make the pizza dough yourself. But trust me, the refrigerated dough makes it so much quicker!)
2 Tbsp olive oil
1 tsp oregano
1 tsp parsley
1/2 tsp garlic powder
2 egg yolks
1 cup or more of mozzarella cheese
Whatever toppings you like!
1. Spread out your pizza dough on a lightly greased cookie sheet. Mix the other ingredients (except for the toppings) and spread over the dough. Top with cheese and your toppings. My kids are very plain pizza eaters. Half of them like cheese only, the other half require pepperoni. But I've had it with ham and pineapple or sausage and that is yummy too!
Monday, March 15, 2010
I was suspicious that it was Marzipan not Almond Paste, but they asked me if I was baking with it & when I replied yes, they said this was the right stuff, so I bought it. I made the cookies with it and they were REALLY GOOD! The only problem was they all weren't the prettiest cookies, mostly flat & gooey, some were a little bit more puffy, but we decided they tasted like Paradise Bakery chocolate chip cookies & were satisfied with the results! Then the next time I was at Target I just mozied down the baking aisle & lo & behold, there was the PURE Almond Paste that they swore they didn't carry! Grrrrr. Anywho, we bought it and made the same recipe again with the pure Almond Paste to see the difference.
Tuesday, March 9, 2010
homemade twix bars:
2 sleeves of Club crackers
1 C. butter
2 C. graham cracker crumbs
1 C. brown sugar
1/2 C. milk
1/3 C. sugar
2/3 C. creamy peanut butter
1/2 C. butterscotch chips
1/2 C. chocolate chips
1. Line 9x13 pan with foil overlapping ends of pan.
2. Line bottom of pan with a single layerof club crackers.
3. In large pan melt butter then add graham cracker crumbs, brown sugar, sugar & milk. Bring to a boil & boil for 5 minutes stirring constantly.
4. Pour 1/2 of this sugar mixture on top of crackers in pan.
5. Make another single layer of crackers, then second half of sugar mixture on top of them. Then add one more layer of crackers.6. In a pan melt butterscotch chips, chocolate chips & peanut butter stirring constantly. Once melted, pour over top of crackers.
7. Place in fridge for atleast 1 hour, easier to cut the longer they've been in the fridge. Pull foil out of pan by overlapping ends & cut into pieces.
Sunday, March 7, 2010
Friday, March 5, 2010
This week my youngest sister Heather has graced us with her presence & brought along a fantastic recipe for Teriyaki Chicken! Heather lives in Utah with her ever funny husband Jared & cute as a button 1 year old (Monday) daughter Livee & works as a dental hygienist a couple of days a week. SO glad to have her guest chef-ing!
Sorry for taking so long to finally make a decent meal :) here it is. Easiest meal ever!
Chicken breasts (i cut mine in half)
Teriyaki sauce (i use a 30 minute marinade)
1. Marinate chicken in teriyaki sauce for 30-60 minutes.
2. Put chicken & marinade into pan & bake 350 degrees for 45 minutes uncovered.
3. Remove from oven & place one pineapple slice, then one slice of muenster cheese on top of each piece of chicken. Put back in oven until cheese melts.
4. Serve with rice and veggies & extra teriyaki sauce. I always use extra pineapple-it is sooo good. This is our FAVORITE chicken! Enjoy!
Tuesday, March 2, 2010
peanut butter cookies:
1 C. sugar
1 C. brown sugar
1 C. butter flavored shortening
1 C. creamy peanut butter
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2-2 1/2 C. flour
1/2 bag peanut butter chips (optional)
1. Mix & drop in balls onto cookie sheet.
2. Make waffle pattern on top of cookies with fork.
3. Bake 375 degrees for 9-11 minutes or until lightly browned.