Wednesday, June 30, 2010
Tuesday, June 29, 2010
Wednesday, June 23, 2010
Tuesday, June 22, 2010
Wednesday, June 16, 2010
1-1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 tsp baking powder
1 cup skim milk
1/4 cup canola oil
3 TBSP egg substitute ( I used the All Whites brand which is obviously, all egg whites. LOL)
4 jalapenos, diced (seed them if you have milder tastes)
1/2 cup Kraft 2% cheddar cheese, shredded
Preheat oven to 400F. Spray an 8 or 9 inch pan with cooking spray. Put dry ingredients into a bowl. Mix the milk, egg substitute, and oil in a seperate bowl until well mixed. Add wet ingredients to dry ingredients. Add jalapeno and cheese to bowl. Mix until just blended. Pour batter into prepared pan. Bake 20-25 minutes until browned and tests done.I baked this in the Pampered Chef Square Baker. I cut this into small pieces and got around 16 pieces out of the pan. It turned out really moist and yummy.
Tuesday, June 15, 2010
I used this recipe as a guideline, but of course I changed it up. Here's the Harman Family version.
Saturday, June 12, 2010
Friday, June 11, 2010
Thursday, June 10, 2010
It is fabulous. Makes yummy frozen treats in no time without the hassle of salt and all that jazz.
Anyway, a couple of weeks ago I made some crockopt yogurt (recipe is coming soon. I just want to make it one more time) and I had some still sitting in the fridge. So, I decided that since it's a million degrees here in He...urm...Texas, frozen yogurt would be yummy. I searched the internet and found this recipe. Then I promptly tweaked it. Here's what I did.
Vanilla Blueberry Frozen Yogurt
3 cups plain yogurt-I used homemade plain, but any would do.
1-2tsp vanilla extract- it depends on how vanilla-y you want it
Honey- I added enough to take the 'tang' out of the yogurt and make it slightly sweet. Probably about 1/2cup-ish. Sorry I can't be more exact, but it's really a personal taste thing
1/2 c frozen blueberries-You could probably use fresh, but I only had frozen.
Put yogurt, vanilla, and honey in a bowl and stir well. Add the yogrut mixture to you ice cream makin' machine and turn it on. Let the machine do it's thang. It took mine about an hour or so to get to the right consistency. At that point I tasted it for sweetness and added a bit more honey and the blueberries. I let the machine run about 5 more minutes. Just long enough for the blueberries and honey to mix in. At this point, it was a soft serve consistency, which we all thought was fine. I like a little harder of ice cream, but it was fine. There was a tad bit left that I put in the freezer to firm up. After about an hour or so it was much firmer, and more like I prefer it.
This was a great treat. Not terrible for you. I knew exactly what was in it, and the family loved it. I'll be making this a lot during the summer. Guess I better keep on crankin' out that homemade yogurt.
Saturday, June 5, 2010
I recently posted my Sloppy Joe recipe on the blog. (No pics of that one, I'll have to get them next time.) That particular recipe makes a TON of Sloppy Joe filling. We always have leftovers. Here's what I did with them this time.
Thursday, June 3, 2010
Adapted from Cheap, Fast, Good by Beverly Mills & Alicia Ross
4 Frozen Southern-style biscuits (you can use canned refrigerated biscuits or homemade biscuits)
1 lb chicken, uncooked (Any chicken will do. Leftover chicken would work great. I used boneless skinless breasts)
1 TBSP veg oil
1 large onion, about 1 cup chopped ( I used dried diced onion because I hardly ever have fresh on hand)
8 oz fresh button mushrooms ( I left these out because the kids don't like mushrooms)
1/4 cup cooking sherry ( I used one cube of chicken bouillon disolved in 1/4cup water)
1 can cream of mushroom soup
1/2 cup milk ( I used whole because that is what we use at our house)
1 tsp Worcestershire sauce
2 cups frozen mixed vegetables
1 Preheat the oven and bake the biscuits according to the package instructions.
2. Heat the oil in an extra deep 12-in skillet over medium heat. Peel and coarsely chop the onion. Add to skillet and cook, stirring, for 1 minute.
3. Cut the chicken into bite-size pieces, adding them to the skillet as you cut. Cook, stirring occassionally. Meanwhile, rinse, pat dry, and slice the mushrooms,if using. When th e chicken turns white on the outside, after about 4 minutes, add the mushrooms to the skillet and cook, stirring often, until they begin to release their liquid, about 2 minutes. Add the sherry and cook, stirring, for 1 minute. Then add the cream of mushroom soup, milk, and Worcestershire sauce and stir to mix well. Add the frozen vegetables and stir to mix in. Cook, stirring frequently, until the mixture is bubbly and the vegetables are heated through, about 3 minutes.
4. Reduce the heat to low and let the mixture simmer while the biscuits finish baking. To serve, split the biscuits in half and place a bottom portion in each of four bowls. Spoon the chicken mixture evenly over the biscuits and top with the other half of the biscuits.
Wednesday, June 2, 2010
1 cup milk
3 tbsp butter
1 tbsp yeast
2 tbsp sugar
3 cups flour
2 tsp salt
Put the milk, butter, egg, & salt in the bread machine. Add the flour. Make a small well in the center of the flour. Add the yeast and sugar. Select the "dough only' cycle. You know, the one that just does the kneading and rising for ya. :) I use the largest loaf setting on my machine. I think it's the 2lb loaf setting. Turn the machine on and let it do it's thing.
Once the machine is done, take the dough out and place it in a greased loaf pan. I flip the dough around to make sure it is coated in oil. Cover loosely with plastic wrap. Set somewhere warm to rise. I put mine in the oven with the light on. It seems to do well. After about an hour, or until the dough has risen slightly above the pan, your dough is ready to become bread.
Take the plastic wrap off and place your pan in a 350 degree oven. You can preheat it, but I normally don't. Back for 45 min or so until bread is lightly browned and sounds hollow when you tap it. I am sure this is not the most scientific way to test your bread, but it works for me. Take the bread out of the pan and let it cool on a rack. You can wrap it in a towel to cool, which helps keep the crust softer but I let mine cool unwrapped and the crust was fine. After your bread is cook, slice and store in an air tight container.
Because this is homemade bread, and doesn't have any presevatives, it won't last as long as store bought bread. You might get a week out of it. Ours doesn't last that long.