Monday, June 29, 2009
Blueberry Peach Cobbler
1/2 cup brown sugar
3 tablespoons corn starch
1/4 cup unsweetened apple juice
5 cups sliced, peeled peaches
1 cup fresh or frozen blueberries
1 tablespoon butter
1 tablespoon lemon juice
1 cup all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 cup cold butter
1/4 cup milk
1 egg, lightly beaten
In a large saucepan, combine the brown sugar and cornstarch. Stir in juice until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the peaches, blueberries, butter and lemon juice. Pour into a greased shallow 2 quart baking dish.
For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until coarse crumbs form. Stir in milk and egg. Spoon over fruit mixture. Bake at 400 degrees F for 25 to 30 minutes or until bubbly and toothpick inserted comes out clean. Serve warm.
Sunday, June 28, 2009
3 tubes of sugar cookie dough
3 containers strawberry cream cheese
4 cups fruit of your choice
Place the cookie dough onto a large cookie sheet and smooth out. Bake at 35o degrees for 15 to 20 minutes or until golden brown. Let cool on a wire rack. After the cookie has cooled completely, spread the cream cheese over the top. Add the fruit on top. Let chill for 1 hour.
Friday, June 26, 2009
The storm clouds starting to move in.
This is when the rain was coming down rather hard. I did have to step out the door to get this picture but I didn't get soaked. I managed to take the picture really quick.
Thursday, June 25, 2009
1 cup strawberries
1 cup blueberries
4 ounce container of Light and Fit strawberry yogurt
4 ounce container of Light and Fit blueberry yogurt
1 cup granola
In a large cup or the dish of your choice, place a few strawberries and blueberries in the bottom with a handful of granola. Next add the strawberry yogurt and another layer of strawberries, blueberries and more granola. The blueberry yogurt comes next and then top off with the rest of the strawberries, blueberries and the granola.
Wednesday, June 24, 2009
Tuesday, June 23, 2009
I love burger and I especially love veggie burgers, not only are they tasty but they are a healthy alternative to a hamburger. It has been sometime since I have had one so I set off to find the perfect recipe, well I found many of interest to me. I took ideas from each recipe and came up with my own.
2 1/2 cups canned garbanzos, drained and rinsed
4 large eggs
1 small onion, chopped
1 cup broccoli, chopped
1 cup saltine crackers, crushed
1 tablespoon extra virgin olive oil
Combine the garbanzos and eggs in blender, puree until mixture is thick.
Pour mixture in bowl, add chopped onion.
Add crushed crackers, stir and let sit so the crackers can absorb the moisture.
Heat oil in skillet over medium heat, cover and cook 10 minutes, flip and cook 10 more minutes.
Makes 8 medium size patties.
Monday, June 22, 2009
I have so many different recipes that I want to try and I am starting to work on making some of them. This recipe just so happens to be the first one that I have been wanting to make. I love butterscotch candies and I love anything that has butterscotch in the recipe. I made some changes to the recipe to accomadate what ingredients that I had on hand.
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup butterscotch chips
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Spray an 8x8 baking pan with cooking spray.
Whisk together flour, baking powder, and salt in a bowl.
Put butter and brown sugar in a large bowl and using an electric mixer, mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla, mix until combined. Reduce speed to low. Add flour mixture and mix, scraping down the sides of the bowl, until well combined. Mix in butterscotch chips and pecans.
Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a toothpick inserted comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Cool completely on wire rack before cutting into squares.
Sunday, June 21, 2009
Saturday, June 20, 2009
The New Good Housekeeping Cookbook
1 1/4 cups confectioners' sugar
1 cup flour
1 2/3 cups egg whites (12 to 14 egg whites), at room temperature
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract ( I used strawberry extract instead)
1 1/4 cups sugar
Preheat oven to 375 degrees F. In small bowl, stir confectioners' sugar and flour; set aside. In a large bowl, with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form; beat in extracts. Beating at high speed sprinkle in sugar, 2 tablespoons at a time, beating until sugar is completely dissolved and whites stand in stiff peaks. Fold in flour mixture just until flour disappears.
Pour batter into ungreased 10-inch tube pan. Bake 30 to 35 minutes, until cake springs back when lightly touched. Invert cake in pan on funnel or bottle; cool completely in pan. With metal spatula or I used a butter knife to carefully loosen cake from the pan; place on cake plate.
Some strawberries and a dollop of cool whip make this dessert complete.
Friday, June 12, 2009
Do you ever get the craving for a certain food and you will not be satified until you have it. That is how I felt the other day when I was craving something made with chocolate. I knew just the thing to make that would satisfy the craving I was having. These brownies are chocked full of chocolatey goodness and are so easy to whip up when you need to satisfy that chocolate craving.
1/2 cup flour
6 tablespoons cocoa powder
1 cup sugar
1/8 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
Preheat oven to 350 degree F. Grease an 8x8 baking pan and set aside. In a medium bowl, combine flour, cocoa powder, sugar and salt. Add oil, vanilla and eggs; stir until well combined. Spread the batter evenly into the bottom of the prepared baking pan. Bake for 30 minutes or until top is shiny and a toothpick inserted in the center comes out clean. Cut into 24 squares.
Thursday, June 11, 2009
I wanted to make a whole sum hearty meal for Randy's dinner tonight. Using ingredients that I had in the pantry I came up with Chicken Noodle Casserole. Of course I had to try some after it was made and it certainly hit the spot.
Chicken Noodle Casserole
1 can fat free cream of celery soup
1/2 cup milk
1 cup frozen peas
1 cup chicken breast, cut into cubes
2 cups hot cooked medium egg noodles
8 whole wheat Ritz crackers, crushed fine
Stir soup, milk, peas, chicken and noodles in a 2 quart casserole dish. Bake at 400 degrees F for 20 minutes or until hot. Stir. Sprinkle crackers on top and bake for 5 minutes more.
Wednesday, June 10, 2009
I found this recipe in the June/July issue of Taste of Home. I made changes to the recipe to the ingredients that I had on hand. I served Randy the bowl above and he ate every last bit of it. I know he really must have liked it because as he was leaving for work this morning he thanked me for making such a delicious dinner. That really means so very much to me to be able to make a meal for someone I love very much.
Summertime Spaghetti Sauce
I am going to share the recipe I came up with but if you would like the orginial recipe be sure and check out the Taste of Home June/July 2009 issue
1/2 pound lean ground beef
1 tablespoon olive oil
1 small onion, chopped
1 medium yellow pepper, chopped
8 cherry tomatoes, cut in half
1 tablespoon brown sugar
1 tablespoon italian seasoning
1 1/4 teaspoon salt
1/4 teaspoon pepper
hot cooked pasta
In a large skillet, cook ground beef until it browned and no longer pink. Drain and set aside. Heat oil in the same skillet; add onions and yellow pepper. Cook and stir until tender.
Add the tomatoes, brown sugar, italian seasoning, salt and pepper. Return ground beef to the pan. Cook stirring occasionally.
Serve with angel hair pasta; top with cheese
Tuesday, June 9, 2009
Monday, June 8, 2009
Sunday, June 7, 2009
6 Egg Omelet Courtesy of Randy
1 large orange pepper
1/2 cup mozzarella cheese, cut into cubes
1 small can mushrooms
In a large bowl mix the above ingredients together and place in a large skillet on medium heat. Let cook on one side completely before flipping to cook on the other side.
The omelet before it started to cook
The finished omelet!
Saturday, June 6, 2009
Friday, June 5, 2009
Thursday, June 4, 2009
I am hard at work clearing the weeds that were growning
around the wishing well.
the new flower garden.
One side of the garden after being cleared out
The other garden before the planting begins.
Wednesday, June 3, 2009
I wanted to make a cool and refreshing treat and since I love anything with strawberries I decided to make a strawberry pie.
Cool Strawberry Pie
1 can strawberry pie filling
1 tub Cool Whip extra creamy whipped topping
Graham Cracker Pie Crust
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter
Combine crumbs and sugar in medium sized bowl. Stir in melted butter until thoroughly blended. Pack mixture firmly into 9 inch pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim. Chill one hour before filling, or bake in 350 degree F oven for 8 minutes, cool, chill and fill.
In a large bowl, mix strawberry filling and cool whip together until blended well. Place filling in pie pan and smooth out. Let chill for one hour and serve with a dollop of cool whip for a tasty and satisfying treat.
Tuesday, June 2, 2009
Homemade Chicken Noodle Soup
2 32 ounce containers of College Inn light and fat free chicken broth
1 package egg noodles
1 teaspoon minced onions
1 teaspoon garlic salt
1 teaspoon parsley flakes
1 cup cooked chicken, cut into bite size pieces
1 package frozen stew vegetables
In a large stockpot, heat chicken broth. Add onions, garlic salt and parsley flakes. Let these ingredients simmer and cook noodles according to the directions on the package. Add chicken, vegetables and cooked noodles to the broth. Reduce heat to low, cover and simmer for an hour.
Monday, June 1, 2009
Coconut Chocolate Squares
1/2 cup butter (1 stick) softened
1 cup all purpose flour
1/2 cup light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup flaked coconut
1/2 cup mini chocolate chips
Preheat oven to 375 degrees F. In a large mixing bowl, beat butter, flour and brown sugar until well blended. In a smaller bowl, mix eggs, vanilla, baking powder, salt, coconut and chocolate chips. Add these ingredients to the larger bowl and mix until blended together well.
Place into a greased 8x8 baking pan. Bake 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into small bite size pieces.