tag:blogger.com,1999:blog-72237006537202632722024-03-13T21:11:19.909-07:00Solid Gold CookingWe are six girls who were college roommates and will be best friends for life! Our best work took place on the 'Solid Gold', and we would like to recreate some of that greatness here again as we share our favorite recipes.Unknownnoreply@blogger.comBlogger83125tag:blogger.com,1999:blog-7223700653720263272.post-82508583043620318192019-07-22T18:14:00.000-07:002019-07-22T18:17:32.425-07:00Instant Pot Indian Butter Chicken with Kachumber SaladWe had the most delicious Instant Pot dinner tonight! Indian Butter Chicken with Kachumber Salad<br />
<br />
Instant Pot Butter Chicken:<br />
<br />
2 lbs (or 6) Chicken Thighs, cut into bite size pieces<br />
4 Tablespoons butter or ghee<br />
1 large onion peeled and chopped<br />
10 cloves garlic, minced<br />
2 Tablespoons grated fresh ginger<br />
1 Tablespoon Curry powder<br />
2 tsps Garam Masala<br />
1 tsp salt<br />
3/4 tsp smoked paprika<br />
optional, add desired amount of cayenne pepper if you like it spicy.<br />
15 ounces tomato Sauce<br />
2-3 Tablespoons golden raisins<br />
1 cup heavy cream<br />
<br />
1. Place the butter, chopped onions, garlic, ginger and all spices into instant pot. Set on Saute for 5 min. Stir to make sure the ingredients don't burn or stick. Once the onions are soft, turn off.<br />
2. Add chopped chicken thighs, golden raisins, and canned tomato sauce. Lock the lid into place and turn the instant pot on Manual, High for 7 minutes. Once finished, turn the Instant pot off, and then perform a quick release to release the steam pressure. Once the valve button drops, unlock the lid and remove.<br />
3. Stir in the heavy cream. Set the pot on Saute again, and simmer and stir for 2 minutes to thicken the sauce.<br />
<br />
Serve over brown basmati rice (I love the quick cooking stuff from Trader Joe's. Brown rice in 15 min!) And Garnish with a hefty scoop or two of Kachumber salad on the side, or on top! The more the better. Recipe adapted from A Spicy Perspective<br />
<div>
<br /></div>
<br />
<br />
Kachumber Salad:<br />
1 small onion, finely chopped<br />
2 medium tomatoes chopped small<br />
1 large cucumber chopped small<br />
4-5 red radishes chopped small<br />
1/4 cup packed chopped cilantro<br />
1/4 tsp salt<br />
1/4 tsp black pepper<br />
Juice of one Lime<br />
<br />
Combine all chopped ingredients and lime juice and stir.<br />
<br />
<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7223700653720263272.post-22963157872273801982011-09-20T08:49:00.000-07:002011-09-20T08:50:29.438-07:00Homemade Granola Bars<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qjPPimRN5M0/Tni0wNtXskI/AAAAAAAACew/ZlRYL7BZN_0/s1600/DSC_0371_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://3.bp.blogspot.com/-qjPPimRN5M0/Tni0wNtXskI/AAAAAAAACew/ZlRYL7BZN_0/s400/DSC_0371_2.JPG" width="400" /></a></div><br />
<br />
Thanks to Pinterest, and backtothecuttingboard.com, I found this recipe for these delicious homemade chewy granola bars. Think Quaker, but better.<br />
<br />
<span style="text-decoration: underline;">Ingredients</span><br />
<ul><li class="ingredient"><span class="amount">4 tbsp.</span> (1/2 stick) unsalted <span class="name">butter</span></li>
<li class="ingredient"><span class="amount">1/4 cup</span> packed <span class="name">light brown sugar</span> (see tips above)</li>
<li class="ingredient"><span class="amount">1/4 cup</span> <span class="name">honey</span></li>
<li class="ingredient"><span class="amount">2 cups</span> plain <span class="name">granola (I used the nut variety from Sprouts Market bulk section. I chose it because it was low in sugar. If you don't have a Sprouts in your town, well, I don't know. But you could always make <a href="http://solidgoldcooking.blogspot.com/2008/03/granola.html">Pam's Granola</a> to use in the bars. It would add a step but I bet it would be so good.</span></li>
<li class="ingredient"><span class="amount">1 cup</span> <span class="name">rice cereal</span> (Rice Krispies, etc.)<span class="amount"> </span></li>
<li class="ingredient"><span class="amount"> Possible add-ins: 1/4 cup</span> <span class="amount">semisweet chocolate chips, 1/4 cup</span> <span class="name">peanut butter chips, marshmallows, nuts, craisins, etc. The options are endless! Go crazy!</span></li>
</ul><span style="text-decoration: underline;">Process</span><br />
<ol class="instructions"><li class="instruction">Line two 9×5 loaf pans with foil or parchment. Lightly butter or spray the foil. Set aside.</li>
<li class="instruction">Combine honey and butter in a medium saucepan over medium-high heat. Stir in brown sugar after butter starts to melt.</li>
<li class="instruction">Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.</li>
<li class="instruction">Add the granola and rice cereal into the saucepan and fold them into the sauce until evenly coated.</li>
<li class="instruction">Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill. Sprinkle the chocolate chips or other add-ins onto the top of the granola and gently press them down with the spatula.</li>
<li class="instruction">Let sit at room temperature for 15-20 minutes or until mostly cooled and set; lift out of the pan and cut into bars.</li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7223700653720263272.post-36507169975188483162011-07-26T19:40:00.000-07:002011-07-26T19:53:11.786-07:00Tomato & Black Bean Quinoa<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ISMitp57rjo/Ti93GJ3K5UI/AAAAAAAACa8/BRcBso-L0Aw/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-ISMitp57rjo/Ti93GJ3K5UI/AAAAAAAACa8/BRcBso-L0Aw/s400/DSC_0008.JPG" width="400" /></a></div>Have you tried Quinoa? (pronounced keen-wah). It is such a tasty treat. I have tried a few recipes lately with Quinoa and have fallen in love with its nutty flavor and crunchy, interesting texture.<br />
Ok, so Tomato and Black Bean Quinoa: <br />
Zest of one lime<br />
Juice of one lime<br />
2 Tablespoons olive oil<br />
1 tsp sugar<br />
1 cup quinoa<br />
1 14 oz can black beans, rinsed and drained<br />
2 medium tomatoes, diced<br />
4 scallions, chopped<br />
1/4-1/2 cup chopped fresh cilantro<br />
<br />
Whisk together lime zest, juice, oil, sugar and 1/2 tsp salt, 1/4 tsp pepper to make the dressing. <br />
Cook the quinoa according to package directions.<br />
(or if you buy it bulk from a local market like I do, first rinse your quinoa, and then cook one cup quinoa in 2 cups salted water for about 20 minutes. The water should be absorbed, and the germ ring will be visible when it is done.- you'll know what I mean when you see it.)<br />
Put your quinoa into a large bowl and toss with the dressing. Add beans, tomatoes, cilantro and onions and toss to combine. Salt and pepper to taste. Yum! <br />
We ate this as a side dish to grilled pork chops for dinner last night, but I ate it on it's own for lunch today and it was perfect.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7223700653720263272.post-41070049055821564002010-08-18T06:57:00.000-07:002010-08-18T14:55:43.886-07:00Raspberry Cheese Dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_oSpaEctLQ90/TGvofSbScJI/AAAAAAAACK4/Ps5qaKYzM4o/s1600/IMG_1133_2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_oSpaEctLQ90/TGvofSbScJI/AAAAAAAACK4/Ps5qaKYzM4o/s320/IMG_1133_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5506750593610444946" border="0" /></a>I got this recipe from my friend Marlo who always has the best recipes. And it has been urgently requested by my hungry pregnant friend, Olivia. :) It is delicious!<br /><br />2 Cups shredded cheddar cheese<br />2 cups shredded montery jack cheese<br />6-10 chopped green onions<br />1 cups chopped pecans<br />6 Tablespoons Mayo<br />Combine. Put it into a pie plate lined with saran wrap and chill. Tip over onto serving plate and top with seeded raspberry jam or preserves. And serve with crackers. (I like wheat thins for this).Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7223700653720263272.post-78452029387845284142010-06-13T16:56:00.000-07:002010-06-13T19:05:32.871-07:00Audrey's Go To Meals . . .I know you are all in shock that I am actually posting a recipe. I have throughly enjoyed lurking on our blog and trying out many of your delicious recipes, but I have finally been shamed enough to start contributing:)<br /><br /><span style="font-size:130%;"><strong>1. Chicken Tortilla Soup</strong></span><br />1 family size can Campbells Chicken and Rice Soup<br />1 can of Corn undrained<br />1 can Texas Style Beans<br />1 can Mexican Style Rotel Tomatoes<br />2-3 chicken breasts cooked and chopped or shredded<br /><br />Throw all ingredients in a big pot. Add two small cans of water. Heat thoroughly. Serve with Doritos Nacho Cheese chips or regular tortilla chips (Doritos are better), sour cream, shredded cheese, and avacado.<br /> So easy and so yummy! I often will double or even triple this and then freeze the left over in large ziploc bags for later.<br /><br /><strong><span style="font-size:130%;">2. Crockpot Beef Stroganoff</span></strong><br />1 lb. stew meat<br />2 cans Cream of Mushroom soup<br />1 pkg. Brown Gravy Mix<br />1 cup Sour Cream<br /><br />Brown meat with Lawry's seasoning and pepper. Place meat and drippings along with the soup, gravy mix and about 1/2 cup of water in crockpot. Cook on low 6-8 hours or high 3-4. About an hour before serving add sour cream. Serve with rice or noodles.<br /><br /><span style="font-size:130%;"><strong>3. Strombolli</strong></span><br />Rhodes frozen bread loaf<br />mozzarella cheese<br />parmesan cheese<br />colby jack cheese<br />dried oregano<br /><strong>Toppings(whatever you like on your pizza)</strong><br />we usually use<br />pepperoni<br />ground sausage<br />olives<br />onions<br /><br />Defrost and roll out dough into large rectangle. Cut stips on the two outside edges of the dough about 1" wide and 2" deep. Fill the center of the dough with pizza toppings of your choice and a variety of cheeses sprinkle with oregano. Braid dough over toppings, brush with melted butter and sprinkle with parmesan and oregano on top. Bake the strombolli at 375* for 20-30 minutes.<br /><br />This is probably my family's very favorite meal. We cut it into slices and dip it into either marinara sauce or homemade ranch dressing. And honestly Scott's Grandmas ranch dressing is probably my most "go to recipe." I never buy ranch dressing anymore because no one in my family will eat store bought anymore.<br /><br /><strong><span style="font-size:130%;">Ranch Dressing</span></strong><br />1 8oz. cream cheese<br />2 cups mayonnaise (Best Foods)<br />2 cups Buttermilk<br />1/2 tsp. Pepper<br />1/2-1 tsp. Garlic Salt<br />1/2-1 tsp. Onion Salt<br />1-2 T. Parsley Flakes<br /><br />Soften cream cheese and cream together with mayonnaise. Add the rest and mix together.<br /><span style="font-size:130%;"></span>Audreyhttp://www.blogger.com/profile/06067579763294277751noreply@blogger.com2tag:blogger.com,1999:blog-7223700653720263272.post-52158071855545034002010-05-28T18:03:00.001-07:002010-05-29T22:09:43.144-07:00Anne's Go-To Meals<span style="font-size:100%;"><span style="font-weight: bold;">Nana's Chicken Pie</span></span><span style="font-size:85%;"><br /><br />Not chicken pot pie, just chicken pie. Think Southern. This is an old family recipe from my friend Melissa Maxwell. It's Scotty's favorite food. I only "go to" this if I want to be impressive.</span><br /><br /><p><span style=";font-family:Agency FB;font-size:100%;" >4-5 boneless, skinless chicken breasts<br /></span></p><p><span style=";font-family:Agency FB;font-size:100%;" >2 pie crusts</span></p> <p><span style=";font-family:Agency FB;font-size:100%;" >1 ½ c. chicken broth</span></p> <p><span style=";font-family:Agency FB;font-size:100%;" >1 T. flour</span></p> <p><span style=";font-family:Agency FB;font-size:100%;" >4 pats of butter</span></p> <p><span style=";font-family:Agency FB;font-size:100%;" >salt and black pepper</span><br /></p> <p><span style=";font-family:Agency FB;font-size:100%;" >Cook chicken in salted boiling water until done, cut into small pieces.</span><br /></p> <p><span style=";font-family:Agency FB;font-size:100%;" >Line pie plate with bottom crust and add 3 cups chicken, broth, and flour. Top with 4 pats of butter, dash of salt, and plenty of black pepper. Moisten edge of bottom crust and top with 2<sup>nd</sup> crust, pressing edges together. Cut slits in top crust, then sprinkle generously with butter and flour that have been worked together.</span><br /></p> <p><span style=";font-family:Agency FB;font-size:100%;" >Bake at 350 for 65 minutes.</span><br /></p> <p><span style=";font-family:Agency FB;font-size:100%;" ><b>Never Fail Pie Crust</b></span><br /></p> <p><span style=";font-family:Agency FB;font-size:100%;" ><i>Makes 2 pie crusts.</i></span><br /></p> <p><span style=";font-family:Agency FB;font-size:100%;" >3 c. plain flour</span></p> <p><span style=";font-family:Agency FB;font-size:100%;" >1 ¼ c. shortening </span></p> <p><span style=";font-family:Agency FB;font-size:100%;" >1 tsp. salt</span></p> <p><span style=";font-family:Agency FB;font-size:100%;" >1 egg, well beaten</span></p> <p><span style=";font-family:Agency FB;font-size:100%;" >5 T. water</span></p> <p><span style=";font-family:Agency FB;font-size:100%;" >1 T. vinegar</span><br /></p> <p><span style=";font-family:Agency FB;font-size:100%;" >Mix first three ingredients, cutting shortening in with pastry blender. Mix last three ingredients, stir into dry mixture. Mold into a ball. Roll out 2 crusts.</span></p><p><span style="font-weight: bold;">Peggy's Pot Roast</span></p><p>This is an easy and awesome Sunday dinner from Wade's Grandma Peggy (think lots of diamonds).</p><p>In a medium-sized crock pot combine:</p><p>5 lbish chuck, rump, or pot roast</p><p>1 package Lipton Onion</p><p>1 package Au Jus</p><p>3T balsamic vinegar</p><p>2T worcestershire sauce</p><p>1 t. dry mustard</p><p><br /></p><p>Simmer 5-6 hours on high or 8-9 hours on low. Halfway through, cut into meat so it will soften and fall apart.</p><p><br /></p><p><span style="font-weight: bold;">Sweet and Sour Meatballs</span></p><p><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span>A good "compassionate service" meal . . .<br /></p><p>1 lb. lean ground beef</p><p>1/2 c. rolled oats</p><p>1 egg. slightly beaten</p><p>1/3 c. chopped onion (or 1/4 c. dehydrated)</p><p>1/2 t. salt, pepper</p><p>3/4 t. Worcestershire sauce</p><p>1/3 c. milk</p><p><br /></p><p>Sauce:</p><p>1 c. brown sugar</p><p>1/2 c. vinegar</p><p>2 t. mustard</p><p>1/2 c. barbecue sauce</p><p>2 t. Worcestershire</p><p><br /></p><p>Form into balls and place in 9x13. Cover with sauce. Bake, covered, for 30 minutes at 350. (I take off the foil for the last few minutes and actually cook them a little longer.)<br /></p><p><br /></p>Annehttp://www.blogger.com/profile/11312702385502988384noreply@blogger.com5tag:blogger.com,1999:blog-7223700653720263272.post-55745181019507971132010-05-21T10:45:00.000-07:002010-05-29T22:11:05.768-07:00Suzanne's 3 go-to meals<span style="font-weight: bold;">1. Santa Fe Grilled Chicken Salad Wrap<br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">-4 cups torn romaine lettuce<br />- Grilled Chicken breast strips (this recipe calls for the prepacked Southwestern Seasoned Chicken Strips, but I season my own chicken--usually with salt, pepper and celery salt.)<br />-1 large tomato, chopped<br />-1 (11oz) can corn, drained<br />-1/2 cup Mexican style shredded cheese<br />-1/4 cup Ranch Dressing<br />-1/4 cup chunky salsa<br />-8 flour tortillas (I like the ones you cook yourself)<br /><br />Toss romaine, chicken strips, tomato and corn in a bowl; sprinkle with cheese. Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon in to tortillas and enjoy.<br /><br />My family really likes this recipe and I like it because it is quick. (This is what we are having for dinner tonight!)<br /><br /><br />2. Grilled Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Penne</span> Al Fresco (Sorry, Pam it is kind of similar to yours.)<br />I like this recipe because most of it is cooked in the microwave.<br /><br />-4 garlic cloves peeled<br />-2 cups grape or cherry tomatoes<br />-3 cups uncooked <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mezze</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">penne</span> pasta<br />-3 cups chicken broth<br />-3/4 cup dry white wine (I use sprite)<br />-1/2 tsp of salt and pepper<br />-11/4 cups lightly packed fresh basil leaves divided. (I have used dry basil before, but have not put in as much)<br />-1/4 cup grated Parmesan Cheese<br />-2 cups diced grilled chicken breasts<br /><br />Spray a microwave safe dish with Pam/olive oil. Slice garlic and add whole tomatoes. Cover; microwave on high 4-5 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">minutes</span> or until tomatoes begin to burst, stirring after 2 minutes. Crush remaining tomatoes (i use a <span class="blsp-spelling-error" id="SPELLING_ERROR_4">potatoe</span> smasher). Add pasta, broth, sprite/wine, salt and black pepper.<br /><br />Return to microwave; cover and microwave on high 16-18 minutes or until pasta is tender, stirring after 1o minutes (I had to cook it about 22 minutes last time.) Meanwhile, coarsely chop basil. Reserve 2 tbsp for garnish.<br /><br />Remove from Microwave when noodles are done. Add remaining basil, cheese and chicken; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.<br /><br /><br />3. Taco-topped Potatoes. It is pretty much taco salad on top of a baked potatoe.<br /><br />-4 large baking potatoes (bake as you wish--I prefer the oven)<br />- 1 pound lean ground beef<br />-1/2 cup chopped onion<br />-1 garlic clove, pressed<br />-1/4 teaspoon salt<br />-1/8 ground pepper<br />-1 can tomato sauce<br />-1/4 cup water<br />-2 teaspoons chili powder<br />-1/2 teaspoon ground cumin<br />-1/2 cup shredded cheese<br />-Ranch dressing<br /><br />optional toppings: chopped tomatoes, sliced pitted olives, torn romaine lettuce, sour cream, snipped cilantro, sliced green onions, and salsa.<br /><br />Fry hamburger. Add onion and garlic and sprinkle with salt and pepper. Cook until onion is tender. Stir in tomato sauce, water, chili powder and cumin.<br /><br />Serve on top of cooked split potatoes. We like to add lettuce, tomatoes, green onions and ranch dressing.<br /><br /><br />Have fun cooking. I can't wait to try some of Kate's and Pam's recipes.<br /><br />I tag Anne!<br /><br /><br /><br /></span></span></span></span>suzyhttp://www.blogger.com/profile/15304644868296734433noreply@blogger.com4tag:blogger.com,1999:blog-7223700653720263272.post-5142861957882381472010-05-20T12:43:00.000-07:002010-05-20T15:40:35.618-07:00Pam's 3 go-to recipes response.<span style="font-weight: bold;"><span style="font-weight: bold;"> <span style="font-weight: bold;">Nobody die because I'm posting! </span></span><br /><br />1. Penne ala Vodka</span><br />We honestly have this at least twice a month because I always have the ingredients on hand, AND it's cheap to prepare. I'll note possible substitutions, but I only recommend them in a bind - the fresh ingredients are just so good. (I got this from the Williams Sonoma cookbook "<a href="http://www.amazon.com/Williams-Sonoma-Collection-Pasta-Erica-Mane/dp/0743224434">Pasta</a>".)<br /><br /><br /><ul><li class="ingredient"> 5 large tomatoes <span style="font-style: italic;">(you could use 1 can diced tomatoes, and it will still be good, but not as good as fresh)</span><br /></li><li class="ingredient"> 1/3 cup extra-virgin olive oil </li><li class="ingredient"> 2 garlic cloves, very thinly sliced </li><li class="ingredient"> 1/4 cup vodka <span style="font-style: italic;">(you can use white cooking wine, but if you do get Vodka, it keeps in the freezer forever. And it's always liquid, even in the freezer. We end up using white cooking wine more, because I just don't really have any reason to go to a liquor store except this recipe.)</span><br /></li><li class="ingredient"> Salt and freshly ground black pepper, to taste </li><li class="ingredient"> Pinch of red pepper flakes </li><li class="ingredient"> 1 lb. penne </li><li class="ingredient"> 1/2 cup heavy cream </li><li class="ingredient"> Leaves from 3 or 4 large fresh flat-leaf parsley<br /> sprigs, coarsely chopped </li></ul> <h2><span style="font-size:100%;">Directions:</span></h2> <div class="directions">Peel and seed the tomatoes, then cut them into small dice. If the tomatoes are very juicy, drain them for about 10 minutes in a colander. Set aside.<br /><br /><span style="font-style: italic;">**to peel seed and dice, score tomatoes on bottom with an x. toss into a pot of boiling water, watch tomatoes and when the skin starts to peel from the 'x', take them out. let them cool, then kind of dig the seeds out through the 'x'. the skin should just slip off. </span><br /><br />In a large fry pan over medium heat, warm the olive oil. Add the garlic and sauté until just starting to turn golden, 1 to 2 minutes. Remove the pan from the stovetop and add the vodka. Return the pan to medium heat and cook until reduced by half. Add the tomatoes, salt, black pepper and red pepper flakes and simmer, uncovered, for 10 minutes.<br /><br />Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 10 to 12 minutes. Drain well and add the pasta to the fry pan.<br /><br />Add the cream and cook, stirring, over medium heat until the pasta is well coated with the sauce, about 2 minutes. Taste and adjust the seasonings. Pour into a warmed large, shallow bowl. Add the parsley and toss briefly. Serve immediately.<br /><br /><br /><span style="font-weight: bold;">#2 Lasagne</span><br /><br />This is a recipe Bryan came up with based on some experimentation on his mission in Italy. You know, when he wasn't out preaching the word. It's a "go-to" recipe because I make it once a month, but times the recipe by 1.5. That way I can make two small pans, and freeze one for later in the month. It's easy to make, and tasty. If you do freeze one, you need to thaw it in the refrigerator for 24 hours before baking.<br /><br />1/2 pound deli shaved ham, diced<br />1 pack Barilla lasagna noodles, ready bake<br />4 -6 cups shredded mozzarella. (or buy the fresh log and slice it in thin slices)<br /><br />Meat mixture: saute 1 onion and 2 minced garlic cloves in 1 TBSP olive oil for 5 minutes. Add 1 lb ground beef (or 1/2 pound beef, 1/2 pound Italian sausage) and brown.<br /><br />To meat mixture, add<br />1 can tomato paste (small can)<br />1 can tomato sauce (small can)<br />1 can diced tomatos<br />1/2 tsp each basil, oregano, parsley<br />1/2 tsp salt<br />pepper to taste<br />2 beef boullion cubes<br /><br />White sauce, mix:<br />1 carton ricotta cheese<br />1 small carton cottage cheese<br />1 egg, well beaten<br />1 TBSP parsley<br />1/2 cup shredded parmesan<br /><br />Layer:<br />red sauce<br />diced ham<br />white sauce<br />mozzarella cheese<br />noodles<br /><br />try to have 3 layers, topping the last layer with red sauce and mozzarella.<br /><br />Cover with foil and bake at 350 for 25 minutes. Uncover and bake for 10 minutes more.<br /><br /><span style="font-weight: bold;">3. Dagwood Sandwiches</span><br />I don't know the full deal on these, because on paper they look like something I would hate. But I love them. The recipe is from Bryan's grandma, and Bryan calls them dagwoods. Don't know why.<br /><br />1 cup diced ham (I buy good deli ham, 1/2 pound, thinly sliced)<br />1 cup cubed swiss<br />1/2 cup sour cream<br />2 hard boiled eggs, chopped<br />1 TBSP good dijon mustard<br />1/2 tsp salt<br />1 small can sliced olives<br /><br />8 good quality sandwich rolls (about six inches each)<br /><br />Combine first 7 ingredients in a bowl, mixing gently until just combined. Divide mixture among the six rolls, and wrap each sandwich in foil. Bake in a 350 oven for 20 - 25 minutes.<br /><br /><br /></div>pamelahttp://www.blogger.com/profile/04114440032663472306noreply@blogger.com4tag:blogger.com,1999:blog-7223700653720263272.post-32917275724104407832010-05-20T09:55:00.000-07:002010-05-20T10:12:25.755-07:00Chocolate Sheet Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_oSpaEctLQ90/S_VqDyRYgpI/AAAAAAAABmM/aHRJx8ZUM88/s1600/IMG_0085.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_oSpaEctLQ90/S_VqDyRYgpI/AAAAAAAABmM/aHRJx8ZUM88/s400/IMG_0085.JPG" alt="" id="BLOGGER_PHOTO_ID_5473397535405539986" border="0" /></a>This is a wonderful recipe from the beloved <a href="http://thepioneerwoman.com/">Pioneer Woman</a>. If you haven't seen her website you should check it out. I got this recipe from her cookbook, which is just beautiful.<br />Cake:<br />2 cups all purpose flour<br />2 cups sugar<br />1/4 tsp salt<br />1/2 cup buttermilk<br />2 large eggs<br />1 tsp vanilla<br />1 tsp baking soda<br />1/2 pound (2 sticks) butter<br />4 heaping Tablespoons cocoa powder<br /><br />1. In a large bowl, combine the flour, sugar, and salt. Stir together and set aside.<br />2. In another bowl, mix the buttermilk, eggs, vanilla and baking soda. Mix with a fork and set aside.<br />3. Then, in a medium saucepan, melt the butter and add the cocoa and then whisk together to combine.<br />4. Meanwhile bring 1 cup water to a boil.<br />5. When the butter is melted, pour the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">boiling</span> water in the pan. Allow to bubble for a moment, then turn off the heat.<br />6. Pour the chocolate mixture into the flour mixture.<br />7. Stir together for a moment to cool the chocolate, then pour in the egg mixture.<br />8. Stir together until smooth, then pour into an <span class="blsp-spelling-error" id="SPELLING_ERROR_1">un-greased</span> jelly roll pan (rimmed baking sheet) and bake for 20 minutes in a 350 degree oven.<br /><br />Icing:<br />1 3/4 sticks butter<br />4 heaping Tablespoons cocoa powder<br />6 Tablespoons milk<br />1 tsp vanilla<br />1 pound powdered sugar<br />1/2 cup finely chopped pecans<br /><br />1. Melt the butter in a saucepan over medium-low heat.<br />2. Add the cocoa powder and stir until smooth.<br />3. Add the milk and vanilla.<br />4. Add powdered sugar, stir together<br />5. Dump in the chopped pecans and stir until well combined.<br />6. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.<br /><br />This cake is completely delicious, and it is great for large groups of people. I took this to a church "friendship dinner" with 3 other families and it was plenty for all of us, and I brought home leftovers. Although, I wouldn't recommend bringing home the leftovers. :) I think we all saw how much butter is in this cake. :)Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7223700653720263272.post-71790356910198103132010-05-20T09:40:00.000-07:002010-05-20T09:44:37.021-07:00In the meantime...Kate, those are great recipes, the Mexican Meat-zza is really good (plus, Meat-zza is just a cool word), I tried it a couple of months ago! And I can't wait to try ALL of those burger recipes, they all sound great.<br />So, since Pammy is busy moving/renovating/having a baby, let's tag SUZANNE in the meantime, since I know she is ready to go with her recipes. Pam, you're still tagged, just take your time with it!<br />Love you all!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7223700653720263272.post-66481004124578146402010-05-18T12:31:00.000-07:002010-05-20T09:43:15.632-07:00Kate's 3 Go-to Meals Tag ResponseOkay, here are three of my go-to meals. I realized that I have only put one of them up as a separate post so most of this is new.<div><br /></div><div>1) The <a href="http://solidgoldcooking.blogspot.com/2007/12/mexican-meat-zza.html">Mexican Meat-zza</a>. I love this and I'd rather have it than plain tacos.</div><div><br /></div><div>2) Some kind of burger with something other than red meat. Here are three varieties</div><div><br /></div><div><b>Black Bean Burger: (Makes 8 patties)</b></div><div>1/2 cups prepared salsa</div><div>1 jalapeno (optional--sometimes Max and I just put jarred jalapenos on our burgers so it's not too spicy for the kids)</div><div>2 15-oz cans black beans, rinsed and drained</div><div>1 8.5-oz corn muffin mix (I use Jiffy)</div><div>2 1/2 and then 1/2 tsp chili powder</div><div>2 Tbsp. olive oil</div><div>1/2 cup sour cream</div><div>1 tsp chili powder</div><div><br /></div><div>In colander, drain salsa (just let it sit in the sink for a minute). Seed and finely chop half of jalapeno; thinly slice remaining half (if you're using it). In large bowl, mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2 1/2 tsp of chili powder. Shape into 8 patties. In 12-inch skillet, heat 1 Tbsp oil over meduim-high heat. Add four bean mixture patties to skillet. Cook 3 minutes each side until browned. Remove from skillet and repeat with remaining oil and bean mixture. In a bowl, combine sour cream and 1/2 tsp chili powder to spread on the buns. The you can top the burgers with anything you want--more salsa, lettuce, tomato, cheese (I like it with cheese), the sliced jalapeno and definitely Cholula! </div><div><br /></div><div><b>Curried Turkey Burgers: (Makes 4 patties)</b> (I know this maybe sounds weird, but even my kids love these)</div><div>1/2 cup mayonnaise</div><div>2 tsp curry powder</div><div>1 lb ground turkey breast</div><div>1/4 tsp salt</div><div>2 oz feta cheese with basil and tomato, crumbled</div><div>4 Greek pita flatbread or burger buns (I like to use wheat burger buns)</div><div><br /></div><div>Heat broiler. Stir together mayonnaise and curry; set aside. Combine turkey, 2 Tbsp of curry mayonnaise, feta, and 1/4 tsp salt. Shape into four 1/2 thick patties. Broil 4 inches from heat 11-13 minutes, turning once. Spread remaining curry-mayonnaise on flatbread or patties. Top with red onion, spinach and more feta. </div><div><br /></div><div><b>Salmon Burgers--</b>(not a real recipe, just something I threw together based on a recipe from Better Homes and Gardens)</div><div>2 6-oz pkgs precooked salmon or about about 12-14 oz cooked salmon fillet</div><div>1/3-1/2 cup seasoned fine dry bread crumbs</div><div>2 Tbsp snipped fresh dill (or I've used dry dill--probably just 1 Tbsp or less though)</div><div>chopped chives or green onions to taste</div><div>(you can also add leftover mashed up potatoes with a little sour cream too if you have it)</div><div><br /></div><div>Mix all ingredients and form into 6-8 patties (about 3.5 inches wide). Coat a non-stick skillet with cooking spray. Cook cakes over medium-high heat 3-4 minutes each side--the salmon is already cooked so your really just heating them through and browning them. Serve on hamburger buns with lettuce and honey-dijon salad dressing.</div><div><br /></div><div>3. <b>Chicken Enchilada</b></div><div><b><br /></b></div><div><span class="Apple-style-span" style="font-size:medium;">2 cups chicken, cooked and cubed</span></div><div><span class="Apple-style-span" style="font-size:medium;"></span><span class="Apple-style-span" style="font-size:medium;">2 cans mushrooms (4 oz) (optional)</span></div><div>1 can chopped green chilies</div><div>1/3 C minced onions, sautéed in a little oil</div><div>1 tbsp chili powder</div><div>1/2 tsp salt</div><div>1/2 tsp garlic powder</div><div>1/4 tsp pepper</div><div>1/3 lb cheese</div><div>1/2 C sour cream</div><div><br /></div><div>Combine ingredients, leaving a little cheese aside.</div><div><br /></div><div>Mix:</div><div>1 can cream of chicken soup</div><div>1 1/2 C sour cream</div><div style="text-align: left;"> <p class="MsoNormal" style="text-align: left;"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: left;">Lightly smear glass baking pan with soup/sour cream mixture. Place about 1/4 cup of chicken mixture into flour tortillas. Roll and place tortillas in pan. Cover with remaining soup/sour cream mixture and sprinkle with remaining cheese. Bake at 450º for 10-15 mintues.</p> <!--EndFragment--> <div><b>Oh, yeah....I tag Pam</b></div></div>Katehttp://www.blogger.com/profile/11130757685311503824noreply@blogger.com1tag:blogger.com,1999:blog-7223700653720263272.post-42883938177662737702010-05-05T11:13:00.001-07:002010-05-20T09:45:42.394-07:00Ok, how about this.I am in a bit of a rut. I need some good meal ideas. Let's play a game. We'll call it "Hungry Tag". Here's how it works. I'm going to post my top 3 meals (the top 3 things that I usually make for dinners) including recipe. Unless of course it doesn't really have a recipe like, say, tacos, or spaghetti or something. And then you get to tag someone else. You know how tag works, right, I tag you, and then you have to do it or you mess up the whole game. (love you)<br />Here's my top 3 in no particular order (except for maybe #1).<br /><br />1<a href="http://solidgoldcooking.blogspot.com/2007/10/curried-chicken-with-carrots-rice-lime.html">. Curried Chicken with Carrots and Lime</a> This meal is hands down my favorite. Only a few ingredients, minimal prep, and a delicious meal to show for it. My family loves it, too.<br /><br />2. Homemade Pizza. This is a great dinner, because it's yummy, and my kids(and hubby) have fun topping it how they want to. I've been using Kate's pizza dough recipe <a href="http://solidgoldcooking.blogspot.com/2007/09/thai-chicken-pizza.html">here</a> and most times I'll use store bought sauce.<br /><br />3. Some Kind of slow cooker burrito/tacos. I love the Cafe Rio Pork recipe, actually, do any of you have a version that you think is pretty authentic? I don't love the version I have... Or I also love doing <a href="http://solidgoldcooking.blogspot.com/2008/02/slow-cooker-chicken-tacos.html">these</a> slow cooker chicken tacos. Of course both of these things need to be served with all of the yummy fixin's... cilantro, tortillas, salsa, cheese, sour cream, tomatoes...<br /><br />I tag....KATE.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7223700653720263272.post-20470914375324778282010-03-24T08:17:00.000-07:002010-03-24T10:23:24.483-07:00Vanessa's requestsVanessa had asked for these two recipes a long time ago--sorry it took me so long to get a round to it. <br /><br /><span style="font-weight: bold;">Tortellini Soup</span><br />10 cups water<br />6-7 chicken bouillon cubes<br />90z. tortellini, uncooked (I like to use more just because my kids predominately eat the tortellini.)<br />1lb. baby spinach<br />1 cup instant rice, uncooked<br />2 tsp. dry tarragon leaves<br />1 red bell pepper, cut up<br /><br />Optional ingredients<br />1/2lb mushrooms<br />2 chicken breasts, cut up uncooked<br />grated Parmesan cheese<br /><br />Bring broth to a boil then add tortellini for 6 minutes. Add the rest of the ingredients, bring back to a boil, then simmer, covered, for 5 minutes. Garnish with grated Parmesan when serving.<br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;">Beef and Broccoli<br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;">1</span></span></span></span>lbs. Flank steak, sliced<br />4 Tbsp. soy sauce<br />1 Tbsp. cornstarch<br />1 Tbsp. sprite, 7-up or <span class="blsp-spelling-error" id="SPELLING_ERROR_0">mitsuya</span> cider<br />1 tsp. sugar<br />1 cup sliced onions<br />4 to 5 Tbsp. cooking oil<br />1/2 tsp. salt<br />1 bunch broccoli<br /><br />Optional ingredients<br /><br />Bamboo shoots<br />Water chestnuts<br />Mushrooms<br /><br />Cut beef on an angle. Marinate with soy sauce, cornstarch, sprite and sugar (Alan and I like to double the marinade.) Set aside. Cut broccoli. Pour 2 tablespoons oil in a hot skillet. Add salt. (If bamboo shoots, water chestnuts and mushrooms are used, they should be cooked about one minute before the broccoli.) Add broccoli. Stir constantly-not over 3 minutes. Remove from the skillet and spread out on a plate. In the same skillet, add the remaining 2 tablespoons of oil and onion. Stir in the beef mixture and turn constantly until the beef is almost cooked ( about 3 minutes). Add broccoli and mix thoroughly. For crispness, do not overcook. Serve immediately. Serve over rice.<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span><br /></span></span>suzyhttp://www.blogger.com/profile/15304644868296734433noreply@blogger.com1tag:blogger.com,1999:blog-7223700653720263272.post-41900884716670128922010-03-08T18:19:00.001-08:002010-03-08T18:21:22.923-08:00BananasDon't throw away brown bananas, throw them in the freezer! They defrost quickly when you're ready for them (about 30 minutes on the kitchen counter) and are perfect for making banana bread, muffins, smoothies, and anything else requiring bananas.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7223700653720263272.post-8832042355611374172010-02-19T13:03:00.000-08:002010-02-19T13:09:14.921-08:00Fresh GingerFresh Ginger is super delicious when added to stir-fry, meats, soups and all kinds of things. You can buy a fresh ginger root at the grocery store very inexpensively. I grate off what I want and then store it in the freezer in a plastic bag. Each time I need some, I just pull it out of the freezer and grate some more off. It works splendidly and now I always have fresh ginger when I want it!Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7223700653720263272.post-18247654930938265432010-02-19T12:55:00.000-08:002010-02-19T13:03:06.524-08:00Red Velvet Cupcakes with Delicious Cream Cheese Frosting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_oSpaEctLQ90/S3767gGSNQI/AAAAAAAABkE/ZM0xIc4qR4s/s1600-h/IMG_1127_2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_oSpaEctLQ90/S3767gGSNQI/AAAAAAAABkE/ZM0xIc4qR4s/s400/IMG_1127_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5440061300045657346" border="0" /></a>How cute are these? I made them for Valentine's Day, and here's how:<br /><div class="ingredients" style="margin-top: 10px;"><ul><li class="plaincharacterwrap"> 1/2 cup butter</li><li class="plaincharacterwrap"> 1 1/2 cups white sugar</li><li class="plaincharacterwrap"> 2 eggs</li><li class="plaincharacterwrap"> 1 cup buttermilk</li><li class="plaincharacterwrap"> 1 fluid ounce red food coloring</li><li class="plaincharacterwrap"> 1 teaspoon vanilla extract</li><li class="plaincharacterwrap"> 1 1/2 teaspoons baking soda</li><li class="plaincharacterwrap"> 1 tablespoon distilled white vinegar</li><li class="plaincharacterwrap"> 2 cups all-purpose flour</li><li class="plaincharacterwrap"> 1/3 cup unsweetened cocoa powder</li><li class="plaincharacterwrap"> 1 teaspoon salt</li></ul> </div><br /><div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"><ol><li><span> Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups. </span></li><li><span> In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly. </span></li><li><span> Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack.<br /></span></li></ol><br /><br />Cream Cheese Frosting:<br /><div class="ingredients" style="margin-top: 10px;"> <ul><li class="plaincharacterwrap"> 2 (8 ounce) packages cream cheese, softened</li><li class="plaincharacterwrap"> 1/2 cup butter, softened</li><li class="plaincharacterwrap"> 2 cups sifted confectioners' sugar</li><li class="plaincharacterwrap"> 1 teaspoon vanilla extract</li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"><ol><li><span> In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. I stored this in the fridge until I was ready to use it so that it was a little stiffer when I piped it onto my cupcakes. Delicious! </span></li></ol> </div><br /> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7223700653720263272.post-80362188148402758292009-11-24T13:22:00.000-08:002009-11-24T13:37:47.288-08:00Stuffed Acron Squash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_oSpaEctLQ90/SwxOsIsiWoI/AAAAAAAABfU/YBEKwV7P13E/s1600/IMG_1107_2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_oSpaEctLQ90/SwxOsIsiWoI/AAAAAAAABfU/YBEKwV7P13E/s400/IMG_1107_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5407783772720618114" border="0" /></a><br />It's Shake n' Bake, and I helped! Well, not really, but it's Acorn squash, and I grew it! It is so rewarding eating food that you grew in your own backyard!<br /><br />3 medium Acorn squash, cut in half and seeded<br />9-12 oz sausage ( I like Bob Evan's original, but you can't get that everywhere).<br />half of an onion, chopped<br />1-2 stalks of celery, chopped<br />1/4-1/2 cup of packed brown sugar<br />1 can (14 oz) chicken broth<br />1 box stuffing and seasonings (like <span class="blsp-spelling-error" id="SPELLING_ERROR_0">stovetop</span>) (any variety, 6 oz)<br />1 cup dried cranberries<br />1/4 cup toasted sliced or slivered almonds (spread your almonds out on a cookie sheet or cake pan, cook on 350 until they are just getting "toasted" looking. Watch them carefully, I am notorious for burning these.)<br /><br />Place your squashes face down in a glass dish and microwave for about 8-10 minutes. While this is happening, brown and crumble your sausage, with onions and celery. When your squash is done, scoop out the pulp (the squash part) onto a cutting board. Leave about a 1/4 inch lining of squash still in the shell. Coarsely chop the squash you scooped out. Add Chicken broth, brown sugar, and cranberries to your sausage mixture. Let this come to a boil. Then, add your stuffing packet, chopped squash and toasted almonds to the pan. Stir it up and then remove from heat and let it sit for about 5 minutes. Spoon this into your squash shells and cook on a baking sheet 30 minutes at 350.<br />This dish is yummy served with a green salad and rolls.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7223700653720263272.post-73878270553850438502009-08-26T16:35:00.000-07:002009-11-24T13:41:11.765-08:00Flax Bran Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_oSpaEctLQ90/SpXMN218EhI/AAAAAAAABXA/D4BudrIk_Xo/s1600-h/IMG_0882_2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_oSpaEctLQ90/SpXMN218EhI/AAAAAAAABXA/D4BudrIk_Xo/s400/IMG_0882_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5374426268768670226" border="0" /></a><br />I have been looking for a good recipe for breakfast muffins with flax seed and bran. I've finally found it! These muffins are tasty. (well, not tasty compared to say chocolate cheesecake, but tasty in a healthy way!)<br /><br />1 1/2 cups flour<br />3/4 cups ground flax seeds<br />3/4 cups oat or wheat bran<br />1 cup brown sugar<br />2 tsp baking soda<br />1 tsp baking powder<br />1/2 tsp salt<br />2 tsp cinnamon<br />Combine these ingredients and then add to mixture:<br />1 1/2 cups shredded carrots<br />2 apples peeled and shredded<br />1/2 cup chopped nuts (pecans or walnuts)<br /><br />combine the following and then add to above mixture:<br />3/4 cups milk<br />2 eggs, beaten<br />1 tsp vanilla<br /><br />Fill your muffin cups 2/3 of the way full, preheat your oven to 350 degrees. Bake for 15-20 minutes.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7223700653720263272.post-15859507199487177462009-03-24T19:29:00.000-07:002009-03-24T19:37:04.666-07:00Cinnamon Syrup<div>Some of you may not know, but I consider myself a syrup snob. Pure maple is the only way to go. I usually don't even like to think of what that other sticky stuff is made of. I think I posted this on my personal blog, but I once took my own heated syrup in an insulated mug to a church pancake breakfast. Only problem . . . pure maple syrup is incredibly expensive. I recently found out why--you have to boil down 40 gallons of maple sap to make 1 gallon of maple syrup. That just isn't a ratio that lends itself to good prices. </div><div><br /></div><div>Here is a syrup recipe a good friend here in Iowa gave me. I think it is actually the first thing I have ever made with corn syrup. It definitely isn't the liquid gold that is maple syrup, but it is still pretty good and definitely cheap. My kids gobbled it up too. I doubled the recipe so as not to waste most of the can of evaporated milk.</div><div><br /></div>CINNAMON SYRUP<br />1 c. sugar<br />1/2 c. light corn syrup<br />1/4 c. water<br />1 tsp cinnamon<br /><br />Boil for 2 min. Let stand 5 min, then add:<br /><br />1/2 c. evaporated milkKatehttp://www.blogger.com/profile/11130757685311503824noreply@blogger.com3tag:blogger.com,1999:blog-7223700653720263272.post-64413089494984088072009-03-05T18:37:00.001-08:002009-03-09T10:45:58.259-07:00Pam's GranolaSo we are now on our second batch of <a href="http://solidgoldcooking.blogspot.com/2008/03/granola.html">Pam's granola</a>. Love it!! I like to put craisins in it when I eat it. I just saw Max head to his study room with a bowl of it--with added chocolate chips. <div><br /></div><div>Thanks Pam!</div>Katehttp://www.blogger.com/profile/11130757685311503824noreply@blogger.com2tag:blogger.com,1999:blog-7223700653720263272.post-32316724435702764372008-12-02T11:27:00.000-08:002008-12-02T14:17:35.282-08:00Peanut Butter Fudge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_oSpaEctLQ90/STWM-de2yWI/AAAAAAAABEs/FSSc6cney_M/s1600-h/IMG_0130.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_oSpaEctLQ90/STWM-de2yWI/AAAAAAAABEs/FSSc6cney_M/s400/IMG_0130.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5275277543228229986" /></a><br /><br />Mmmmm. We Neals devour this peanut butter fudge. This is a recipe that Jared's mom makes perfectly every year...and I think I've finally mastered after a lot of fudge-making lessons from Mama Rosemary....<br /><br />2 sticks of butter<br />1 can evaporated milk<br />5 cups white sugar (use a good pure cane sugar such as domino or c&h, if you don't, your fudge might turn out grainy)<br />2 cups (1 package) butterscotch chips<br />1 1/2 cups crunchy peanut butter<br />pinch of salt<br />1/2 tsp vanilla<br /><br />Melt butter in your saucepan. Add sugar and canned milk. Bring to a boil, boil approximately 15 minutes. Test in cold water (get a small bowl of cold water, drizzle some of the hot mixture into it. If you can pinch it together into a soft/firm ball and it stays, then you are good.) Remove from heat and add p.b.,salt, butterscotch chips and vanilla. Pour into a 13X9 pan lined with parchment paper (enough that it is hanging over the edge about 3 inches. Once cool (several hours) pull the fudge out by the parchment paper and cut into desired sized pieces. Store in an airtight container. so yummy.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7223700653720263272.post-37316198996656502842008-11-24T06:03:00.001-08:002008-12-02T14:14:26.663-08:00Lemon Meringue PieThis is another of my grandmother's recipes that my mom makes every year.<div><br /></div><div>1 graham cracker crust (I usually buy one, but if your feeling ambitious...)</div><div><br /></div><div>Mix together and stir till smooth:</div><div>1 can sweetened condensed milk</div><div>2 egg yolks</div><div>2 Tbsp sugar</div><div>1/2 c fresh squeezed lemon juice</div><div><br /></div><div>Pour into graham cracker crust.</div><div><br /></div><div>For the meringue:</div><div>Beat 3 egg whites on high. As the eggs begin to set up, slowly add 1/4 c sugar. Beat egg whites until stiff peaks form. Carefully smooth meringue over the pie filling and then pat it with a knife or spatula to raise peaks all over the top.</div><div><br /></div><div>Bake in a 300 degree oven until top is golden brown (at least 1/2 hour). Cool on a rack and let set up in the fridge. The colder it is served, the better it will taste. </div>Katehttp://www.blogger.com/profile/11130757685311503824noreply@blogger.com0tag:blogger.com,1999:blog-7223700653720263272.post-47367056786427779482008-11-24T05:57:00.001-08:002008-11-24T06:03:04.426-08:00My favorite rollsGot this recipe from a cute little old lady in my neighborhood in Utah. They take a little effort, but they are soft and flaky and delicious!<div><br /></div><div>Mix together:</div><div>3/4 cup sugar (or honey)</div><div>3/4 cup shorting (or butter)</div><div>1 cup potato flakes</div><div>1 Tbsp. salt</div><div>3 cups scalded milk (microwave for 5 minutes)</div><div><br /></div><div>Stir in 2 cups flour</div><div><br /></div><div>Add:</div><div>4 eggs</div><div>1 1/2 Tbsp yeast SAF</div><div><br /></div><div>Stir in 4 1/2-5 cups flour (this makes 6 1/2 to 7 cups total)</div><div><br /></div><div>Let rise until double (about 1 1/2 hours). Make into rolls by dividing dough in half. Roll one half of dough into a rectangle. Spread soft butter over and fold into thirds. Flatten with rolling pin. Cut with pizza cutter into strips no more than one inch wide. Twist and knot. Repeat with other half. Cover and let rise 3 hours. Bake at 375 for 12-15 minutes. Makes about 36 rolls.</div>Katehttp://www.blogger.com/profile/11130757685311503824noreply@blogger.com0tag:blogger.com,1999:blog-7223700653720263272.post-80476675820627171262008-11-24T05:54:00.000-08:002008-11-24T05:55:52.875-08:00YamsI'm making these later this week so I'll have a photo to add then. It will probably make more sense with the photo.<br /><br />So I love yams. I know some people don't, but I always have. My mom has always done yams the way her mom did them--in rick-racked orange peels.<br /><br />Buy as many oranges as people you plan to serve. Cut off the top 1/4 of the orange, carefully scoop out the inside. With scissors, cut a rick-rack or zig zag pattern around the top edge of the orange.<br /><br />Bake them well (as if for mashed potatoes), mash them up, and add butter, brown sugar, a little juice and/or zest from the oranges, salt, and pepper to taste. You could also add pecans or sprinkle some on top at the end. Fill oranges with yams.<br /><br />When you are getting close to serving, place marshmallows on top of yams and heat in oven until marshmallows are browned.Katehttp://www.blogger.com/profile/11130757685311503824noreply@blogger.com1tag:blogger.com,1999:blog-7223700653720263272.post-50532896393587226872008-11-23T08:38:00.000-08:002008-11-23T08:42:18.760-08:00Carrot PuffWe first ate this at a wedding lunch for some good friends. Max says that this should be the only way to eat carrots--lots of sugar, butter, and cinnamon.<div><br /></div><div>1 pound carrots--cut in1" pieces, cover with water and cook to tender, then drain</div><div><br /></div><div>Process them in the blender with 3/4 cups milk</div><div><br /></div><div>Add: </div><div>3 beaten eggs</div><div>1/2 cup sugar</div><div>2 Tbsp flour</div><div>1 Tbsp baking powder</div><div>1/4 tsp cinnamon</div><div>1/2 cup melted butter</div><div><br /></div><div>Mix well</div><div><br /></div><div>Put into 1/2 quart baking dish, bake at 350 for 30 minutes until center is set and a knife comes out clean.</div><div><br /></div><div>Double this for a 9 x 13 pan and bake a bit longer.</div><div><br /></div><div>Can garnish with orange slices and grated carrots or parsley.</div>Katehttp://www.blogger.com/profile/11130757685311503824noreply@blogger.com0