30 Friday Oct 2009
Ingredients:
2 cups plain yogurt
2 tablespoons good honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1/2 vanilla bean, optional
Directions
Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside.
Spoon the yogurt over fresh fruit.
I have made fruit parfaits with this dip, fresh fruit and granola. Not only does it taste good, but it looks pretty layered in clear/glass bowls or cups.
30 Friday Oct 2009
Posted in Main Dishes, Side Dishes
I often add shredded chicken, too.
1 can (14 1/2 oz) vegetable broth
1 cup plain couscous
1 medium carrot, grated
1 red pepper, diced
1 small yellow summer squash, sliced and cut in half
1 small zucchini, sliced and cut in half
1/2 cup finely chopped red onion
2 garlic cloves, pressed
2 teaspoons olive oil
1 can (15 oz) garbanzo beans, drained and rinsed
1/2 teaspoon each curry powder, ground cumin, and salt
1/4 tsp red pepper flakes
snipped fresh parsley
In a small pan, bring the vegetable broth to a boil. Add couscous, cover and remove from heat. Let stand five minutes.
In large skillet, heat oil over medium-high heat until hot. Add vegetables and garlic; cook 5-6 minutes, stirring occasionally or until vegetables are crisp-tender. Stir in garbanzo beans, curry powder, cumin, salt, and red pepper flakes. Mix thoroughly. Add couscous; continue cooking 1-2 minutes or until heated through. Sprinkle with parsley.
30 Friday Oct 2009
Posted in Breakfast
INGREDIENTS:
3/4 cup butter, melted
1 cup brown sugar
1 teaspoon ground cinnamon
6-9 fresh peeled and sliced apples
20 slices white bread
5 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup maple syrup
DIRECTIONS:
1. Grease a 9×13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar, apples and cinnamon.
2. Spread the sugar apple mixture into the bottom of the prepared pan. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees F (175 degrees C).
4. Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.
You can make your own maple syrup by following this recipe:
Ingredients:
2 cups of sugar, 1 cup of water and 1 tablespoon of maple flavoring
Directions: Stir together sugar and water. Bring to a boil and boil for one minute. Remove from heat and stir in 1 tablespoon of maple flavoring.
30 Friday Oct 2009
Posted in Breakfast
My friend, Shelley, made these two recipes for my baby shower. Maybe not so healthy but oh so good!
SOUR CREAM COFFEE CAKE
1 ½ cups flour
2 ½ tsp. baking powder
½ tsp. salt
¾ cup sugar
1 egg
¾ cup sour cream
1/3 cup butter, melted
½ cup milk
1 tsp vanilla
Batter: Combine dry ingredients. Combine wet ingredients. Mix the two together. Pour into greased 9×9 pan. Sprinkle topping evenly over batter. Bake 375 Farenheit for 25-30 minutes. Cool partially on wire rack. Serve warm. Recipe doubles well into a 9×13 pan.
TOPPING
½ cup sugar
¼ cup flour
½ cup soft butter
1 tsp cinnamon
Mix thoroughly with fork or pastry blender. Sprinkle over batter.
KILLER EGGS
1 24 oz pkg frozen shredded hash browns thawed
½ cup butter/margarine
½ cup diced onion (optional)
1 ½ cups Swiss cheese
1 ½ cups cheddar cheese
1 cup diced ham or cooked and crumbled bacon
2 cups half and half
½ tsp seasoning salt
6 eggs, beaten
Press potatoes in a greased 9×13 pan. Sprinkle onion over top (if desired). Drizzle butter over top. Bake 350 Farenheit for 20 minutes. Combine meat, cheeses, half and half, eggs and seasoning salt. Pour over potatoes. Bake another 35-40 degrees.
30 Friday Oct 2009
Posted in Breakfast
Mix:
1 + 3/4 cup flour (whole wheat ideal)
4 tsp baking powder
1 tbsp sugar
Then Add:
1/4 cup melted butter/margarine
1 + 3/4 cup milk
2 eggs
Mix well with a wisk so no lumps. Add berries if desired (banana would probably be good). Cut and flip pancakes a few times if necessary to ensure thoroughly cooked.
Maddie loves these with strawberries. The whole wheat flour or at least half white/half wheat flour is what makes these so delicious!
30 Friday Oct 2009
Posted in Lunch, Main Dishes
Thanks to my friend, Lindsey, for this yummy recipe. We crave BBQ on this side of the pond.
Thanks for posting Lindsey’s great recipe, Ally! I made these today and we loved them and it was so easy. It makes 5-6 sandwiches.
4 skinless, boneless chicken breast halves
Salt and pepper
1 onion finely chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar (this is the key to make the chicken taste awesome!)
Hot pepper sauce (just a dash)
6 kaiser or French rolls, split
6 ounces shredded cheese (Monterey Jack, Provolone, or Mozzarella)
Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1 1/2 cups). (You could also use chicken stock for a richer sauce, or go half and half with chicken stock and water.) Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.
Just a little rambling… it’s great if you need to take a meal to someone, it works well if you want to make it in advance and keep it warm in the crockpot and it makes great leftovers.
24 Saturday Oct 2009
Posted in Brownies, Desserts, Institute Treats
I love this recipe for brownies, but you will notice that I have several on this site. My favorite brownie recipe changes all the time.
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 cup high-quality semisweet chocolate morsels (I used baking chocolate squares, roughly chopped)
1/4 to 1/2 chocolate chips (I use the mini semi-sweet chocolate chips)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x13 baking dish. Combine the melted butter, sugar, & vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift together the flour, cocoa powder, baking powder& salt. Gradually incorporate the dry ingredients into the wet ingredients until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Sprinkle the mini chocolate chips over the top of the batter. Bake in preheated oven until an inserted toothpick comes out clean, the original recipe says 35 to 40 minutes, but I am baking for them 30 minutes and they are coming out perfectly. (Ovens vary and it is so easy to over bake brownies and have them turn out dry. I test mine after 30 minutes and if the surface looks cooked and the center is firm I take them out). Remove, & cool pan on wire rack before cutting.
20 Tuesday Oct 2009
I haven’t tried this recipe yet. I discovered it on our recent trip to Australia. I can’t wait to try it!
Serves 4
300g jasmine rice
100g granulated sugar
200ml canned coconut milk
400ml water
1 ripe mango peeled and finely chopped
2 tablespoons mint leaves, chopped
1 lime, cut into wedges
Combine rice, sugar, coconut milk and water in a heavy-bottomed saucepan and bring to a boil stirring constantly to prevent the rice from sticking. Simmer very gently, uncovered, on the lowest possible heat for 20 minutes, stirring occasionally. if the rice has absorbed all of the liquid and is not yet cooked, cover the pan tightly and set aside for another 10 minutes until the rice is very tender. Lightly rinse out a 20cm X 15cm shallow tin or pie dish. Tip in the rice (leaving any browned rice on the bottom of the saucepan) and spread out evenly to a depth of 2cm. Smooth the top and leave to cool.
When ready to serve cut into rounds with a cookie cutter. Toss mango with mint and arrange on top of each round. Serve with lime wedges for squeezing.
08 Thursday Oct 2009
Posted in Autumn, Breakfast, Institute Treats
This is a recipe that I got from the Simply Recipes Blog. I made it today and it is really good.
Serves 6
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon ground cinnamon
5 1/2 tablespoons unsalted butter, at room temperature
1 egg beaten
1/2 cup milk
1 medium baking apple, peeled and sliced
Preheat oven to 375 degrees. Grease a 9 inch square or round baking dish with a 4 cup capacity.
Sift together the flour, baking powder and salt. In a separate bowl combine 1/3 cup sugar with the cinnamon and set aside.
In the bowl of an electric mixer, cream the butter with the remaining 1/3 cup sugar. Beat in the egg until well blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.
Spread half the mixture in a baking dish. Lay the apple slices on the batter so they just cover the batter. Overlap them if necessary. Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on the top.
Bake the cake for 25 minutes or until golden brown and apples start to bubble at the edges.
08 Thursday Oct 2009
Preheat oven to 350 degrees. Prepare a Bundt pan by spraying it lightly with Pam.
Cake
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups sugar
3/4 cup butter
3 eggs
3/4 cup pumpkin
1/2 cup milk
1 teaspoon vanilla
Ribbon
1- 8 ounce package cream cheese
1/4 cup sugar
Pour half of the batter into the prepared pan and spoon ribbon on the top. Pour on remaining batter.
Bake at 350 for 50-60 minutes
