How to Brine Chicken

First, let's start with a basic poultry brine recipe:

1 gallon cold water
1 cup kosher salt
1/2 cup sugar
Added flavorings

Spices, herbs and other flavors (chopped onion, garlic, celery, etc.) are all fair game. Use your favorites, use your judgement, and don't overdo it. Find a good recipe for more guidance.

Bring 1/2 gallon of the water, the salt and sugar to boil, stirring until both are completely dissolved. Remove from heat, add flavorings, cover and allow to cool completely. Add the remaining 1/2 gallon of water. Refrigerate to below 40 degrees Fahrenheit before adding chicken.

Blackberry Muffins

Ingredients

• 2 1/2 cups all purpose flour
• 1 Tbsp baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon milk
• 1 cup sugar
• 8 Tbsp warm melted butter (1 stick)
• 1 teaspoon vanilla
• 1 1/2 cups (about 5-6 oz) of fresh blackberries, cut in half (often available at Trader Joe's, you can use frozen blackberries if fresh are not available, defrost and drain them first.)

Method

1 Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.)
2 Whisk together the flour, baking powder, baking soda and salt in a large bowl.
3 In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
4 Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
5 Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Serve as soon as possible, preferably within a few hours of baking.

Chicken enchiladas with green chili sour cream sauce

10 flour tortillas

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Apple Pie in an apple

I could never do this one justice!!

So here is the link...  http://testadoprovadoeaprovado.blogspot.com/2011/09/apple-pie-in-apple.html

Cranberry Muffins

Ingredients:

1 1/4 cups sugar
1/4 cup butter or margarine, softened
2 eggs
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped walnut (substituted chocolate chips)
2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped

Directions:

Preheat oven to 350ºF.

Mix sugar and butter together in a medium mixing bowl until completely blended. Add eggs one at a time, beating after each addition. Stir together flour, baking powder and salt in a separate medium mixing bowl. Add this alternately with the milk to the butter mixture. Stir in nuts and cranberries. Spoon into 12 paper-lined muffin cups, filling 3/4 full with batter.

Bake 25-30 minutes or until golden brown. Makes 12 muffins.

Chocolate Marshmallow Cookies

• 3 cups flour
• 2/3 cup Unsweetened cocoa powder
• 1/2 tsp baking soda
• 2/3 cup sugar
• 1/2 cup light brown sugar
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 tsp vanilla
• 2 cups mini chocolate chips
• 8 oz mini marshmallows, frozen

1. Preheat oven to 400 degrees Fahrenheit and line cookie sheets with parchment paper.
2. Combine flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream granulated and brown sugars with softened butter until well combined. Add egg, vanilla extract, and continue blending until light and fluffy.
4. fold in the flour mixture and chocolate chips to form a rather stiff dough.
5. Take a heaping tablespoon of dough and roughly shape it into a cup. Place 4 or 5 frozen marshmallows in the center, and wrap dough completely around them.
6. Place on prepared cookie sheets, spacing about 1½ to 2 inches apart. Bake for 8-10 minutes. Transfer cookies to wire racks to cool completely.
   
   
   

Lumpia Sauce

This is the most yummy sauce!!!!

• Soy Sauce
• Lemon juice
• Chili oil (optional for those who arent in to spicy)

No measuring just do!

Pour soy sauce in a bowl. 

Add as lemon juice to your taste.

Add chili oil (as much or as little as you like)

Mix together used a dipping sauce for lumpia, pot stickers, egg rolls....

Lumpia Shangai

This is alaways a huge hit!!!!

• 1/2 pound ground pork (ground hamburger, chicken or turkey can be substituted)
• 1/2 pound shrimps, chopped finely
• 1/2 cup chopped water chestnuts
• 1/2 cup green onions, chopped fine
• 1 t salt
• 1 t freshly ground pepper
• 1 egg
• 1 T soy sauce
• 1 package of egg roll wrappers
• 1/2 c cooking oil

Combine pork, shrimp, water chestnuts, green onions, egg and soy sauce. 

Season with salt and pepper.

Place a level table spoon of filling on each egg roll wrapper and seal with a few drops of water.

Deep fry in hot oil and drain on paper towel.

Serve with lemon/hot oil/soy sauce.  (YUMMY!!)

Adobo

1 3-pound chicken, cut into serving pieces
1/2 cup soy sauce
3/4 cup white vinegar
1 1/2 cup of water
1 or 2 heads of garlic, chopped
2 bay leaves
1/2 tablespoon peppercorns
salt to taste

Bring to biol the chicken together with soy sauce, vinegar, garlic, bay leaves, and peppercorns and simmer or a 1/2 hour.

Remove chicken pieces from pot and broil for then in a pan for 10 minutes.

Let the sauce in the pot boil until reduced to half.

Add salt to taste.

Cover the broiled chicken pieces with sauce.

Serve hot with rice.

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting

For the cookie dough:

2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes:

3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting:

3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.
Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.
Frost the cupcakes and sprinkle with mini chocolate chips!
Makes 24 cupcakes.

Hot Chocolate Cookies

• 2 sticks room temperature butter
• 1 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 1/4 cups flour
• 4 packages Hot Chocolate Mix (not sugar free)
• 1 teaspoon salt
• 1 1/4 teaspoon baking soda
• 1 cup each white, milk, and semi-sweet chocolate chips  (I used the dark chocolate and mint chips, it made then super yummy!)

1. Cream together both sugars and the butter until light and fluffy.
2. Mix in the eggs and vanilla.
3. Slowly add in the dry ingredients. I did this in stages, scraping the bowl each time.
4. Add the chocolate chips to the cookie dough. The recipe says to chill the dough for an hour.
5. Bake them in a preheated 350 degree oven for 9 to 11 minutes. Letcool for 5 minutes before removing from the pan.

Salted Double Chocolate Peanut Butter Cookies

1¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (4 ounces) unsalted butter, at room temperature
¾ cup creamy peanut butter
2/3 cup light brown sugar
1/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
½ cup peanuts
Coarse salt for sprinkling


1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
2. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
3. Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bowl. Add the dry ingredients and mix on low until just combined. Using a rubber spatula, stir in the chocolate chips and peanuts.
4. Drop by two heaping tablespoonfuls of dough, spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie. Bake for about 12 minutes, or until the outside of the cookies are set but the middles are still a little soft. Cool cookies on the baking sheets. Store in an airtight container.

Cream Cheese Cake Mix Cookies

These are the bomb... thanks to Debbie for the recipe!!!!

Ingredients

- 1 bx cake mix, any flavor - 8 oz cream cheese, room temperature - 1/4 c butter, room temperature

- 1 large egg - 1 tsp vanilla (optional, depending on flavor) - 1 c any add-ins (flavored chips, candy, nuts, etc) - amounts can be varied. for chocolate chip i added a 12 oz bag of semisweet chips

Directions

1. Preheat oven to 375 degrees.
2. Cream together butter and cream cheese. Add egg and vanilla and mix until well blended (I used a mixer for this part only).
3. Stir in cake mix a little at a time until it's all blended and then add any chips, candy or nuts, as you like
4. Bake for 10 minutes, until edges are brown.

Campfire Cookies

Cream together:

1 cup butter flavored Crisco
1 cup packed brown sugar
Add in and beat thoroughly:
2 eggs
2 tsp vanilla

Mix in:

2 cups flour
1/2 tsp salt
1 tsp baking soda
Stir in:
1 cup semi-sweet chocolate chips
1 cup miniature marshmallows

Drop by spoonfuls on to half a graham cracker and bake at 350 degrees for 12 minutes

Mexican Wedding Cakes

• 1/2 cup powdered sugar
• 1 cup butter, softened
• 2 teaspoons vanilla
• 2 cups all-pupose flour
• 1 cup finely chopped almonds or pecans
• 1/4 teaspoon salt
• powdered sugar

Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.

Salted Caramel Chocolate Chips

Ingredients

• 2 1/4 cups All Purpose Flour
• 1 tsp. Baking Soda
• 1 tsp. Salt
• 1 cup (2 sticks) Room Temperature Butter
• 3/4 cup Granulated Sugar
• 3/4 cup Packed Brown Sugar
• 1 tsp. Vanilla Extract
• 2 Large Eggs
• 1 cup Semi-Sweet Chocolate Chips
• 20  Soft Caramel Chews, Cut to the size of chocolate chips (I used scissors.)
• 1 tbsp. Course Sea Salt

Method

1. Preheat oven to 375° F.
2. Line a cookie sheet with parchment paper or silpat (silicone non-stick baking mat). Combine flour, baking soda and salt in a bowl. Stir well to disperse the salt and baking soda within the flour.
3. Beat butter, granulated sugar, brown sugar and vanilla extract in large a bowl until creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture. Stir in chocolate chips, caramel pieces and nuts.
6. Drop by rounded tablespoon onto ungreased baking sheets then sprinkle each cookie with a pinch of course sea salt.
7. Bake for 10 – 12 minutes or until golden brown.
8. Cool on baking sheets for 2 minutes; carefully remove the entire sheet of cookies, while on parchment paper or silpat, from the baking sheet to cool until the caramel firms up enough in order to move each cookie to a wire rack and cool completely.

Doggie Treat Saturday!!!!

Pumpkin Dog Biscuits

• 2 eggs
• 1/2 cup canned pumpkin
• 1/2 teaspoon salt
• 2 tablespoons dry milk
• 2 1/2 cups flour ( wheat is probably better!)
• water

1. Preheat oven to 350 degrees F.
2. Blend eggs and pumpkin together; add salt, dry milk, and flour.
3. Add water as needed to make the dough somewhat workable.
4. The dough should be dry and stiff, don't be concerned with crumbs being left in the bowl.
5. You will need to mix this with your hands because it is too stiff for an electric mixer.
6. Roll to 1/2-inch thick.
7. Cut into shapes.
8. Place 1" apart on ungreased cookie sheet.
9. Bake for 20 minutes on one side, then turn over and bake another 20 minutes.

Classroom Cooking

Monkey Bread

• 3 cans Pillsbury buttermilk biscuits (10 per roll)
• 1 stick butter
• 1 c. sugar
• 2 tsp. cinnamon
• 1 c. brown sugar, packed

Put white sugar and cinnamon in plastic bag; add quartered biscuits (five at a time) in bag and coat. Arrange biscuit in bundt pan (layered). Melt butter and add brown sugar and boil for 3 minutes, pour over biscuits and bake at 350 degrees for 30 minutes.

Red Velvet Chocolate Chip Cookies

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup cocoa powder
• 1 teaspoon red food coloring
• 1/2 cup chocolate chips

Preheat oven to 375.
Cream butter and sugars together until fluffy in the bowl of an electric mixer. Add egg and vanilla and combine until smooth. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined, scraping down the sides when needed. Fold in chocolate chips.
Using an ice cream scoop, scoop out 1-2 tablespoons of dough and set on baking sheet. Bake for 10-12 minutes.

Eggnog Spritz cookies

Ingredients

- 1 c powdered sugar - 1 c butter, softened - 1 tsp rum extract - 1 md egg - 2 1/3 c all-purpose flour - 1/4 tsp freshly grated nutmeg

- 1/4 tsp salt RUM GLAZE - 2 Tbsp butter, melted - 1 c powdered sugar - 1 tsp rum extract - 1 Tbsp water - 1/2 tsp freshly grated nutmeg

Directions

1. Heat oven to 400 F. In large bowl, beat powdered sugar, butter, rum extract and egg until light and fluffy. Beat in flour, nutmeg and salt until well blended.
2. Fit cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets.
3. Bake 5 to 7 minutes or until edges are firm but not brown. Immediately remove from cookie sheets. Let cookies cool before you glaze them.
4. For glaze: Stir all the glaze ingredients together until smooth and thin enough to drizzle. Drizzle on cookies. I usually use my cake decorator but you can put it in a plastic baggie and cut off a corner and squeeze it out or just drizzle with a knife all crazy like. Before glaze is set, sprinkle with nutmeg. Instead of grated nutmeg you can add colored sprinkles for the festive occasion.

Pumpkin Cheesecake

Yummy!!!!

• Cooking spray
• 1 cup nonfat ricotta cheese
• 2 - 8 oz tubs of light cream cheese
• 1 cup firmly packed brown sugar
• 3 Tablespoons flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves
• 2 eggs
• 1 - 16 oz can pumpkin
• 4 egg whites
• 1/4 teaspoon cream of tarter
• 1/4 cup plus 3 Tablespoons sugar, divided

1. Coated bottom of 10 inch springform pan with cooking spray.
2. Wrap outside bottom and sides of pan with heavy duty foil; set aside.
3. In food processor, use blade, ass ricotta and cream cheese and process until smooth.
4. Add brown sugar and next 6 ingredients; process until smooth.
5. Pour into large bowl; stir in pumpkin, set aside.
6. Beat 4 egg whites (at room temp.) and cream of tarter until foamy.
7. Gradually add 1/4 sugar, 1 tablespoon at a time, beating until soft peaks form.
8. Gently stir 1/4 egg white mixture into pumpkin mix.
9. Gently fold in remaining egg mixture.
10. Pour in pan; place in a shallow pan.
11. Add hot water to larger to depth of one inch.
12. Bake at 300 degrees in water bath for 1 hour.
13. Remove springform pan from water; remove foil from pan.
14. Cover and chill for at least 8 hours.
15. Place 3 tablespoons of sugar in a small saucepan over medium heat.
16. Caramelize by stirring often until sugar melts and is golden (about 5 minutes).
17. Rabidly spread mixture on coated cookie sheet.
18. Cool completely.
19. Break mixture into small pieces.
20. Place in food processor and pulse 6 times.
21. Sprinkle over cheesecake.

Pumpkin Pie

Made with fresh pumpkin!!!!

• 1 1/2 cups mashed pumpkin
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 to 1 1/4 teaspoons of cinnamon
• 1 to 1 1/2 teaspoon ginger
• 1/4 to 1/2 teaspoon nutmeg
• 1/4 to 1/2 teaspoon cloves
• 3 slightly beaten eggs
• 1 1/4 cup milk
• 16 oz (2 cups) evaporated milk
• 1 nine inch uncooked pie crust

1. Heat oven to 400 degrees.
2. Thoroughly pumpkin, sugar, salt and spices.
3. Blend in eggs, milk and evaporated milk.
4. Once blended, pour into pie crust.
5. Bake for 40 to 50 minutes or until knife insert in center comes out clean.
6. Let cool on wire rack. 

Pie crust

The secret to a good flakey crust, dont over mix (knead).

• 1 to 1 1/2 cups sifted flour
• 1/2 teaspoon salt
• 1/2 cup shortening (at room temperature)
• 7 Tablespoons ice cold water

1. Sift flour and salt.
2. Cut in shortening until pieces are the size of peas.
3. Sprinkle a tablespoon at a time over flour mixture while fluffing with a fork until moisture is distributed evenly.
4. Use fingers to gather to center of bowl form a ball and turn on to lightly floured surface.
5. Roll out with floured rolling pin until 1/8 inch thick.
6. Carefully place in pie tin....

Doggie Treat Saturday!!!!

Pumpkin Peanut Butter Dog Treats

2 1/2 cups whole wheat flour 2 eggs 1/2 cup canned pumpkin 2 tablespoons peanut butter 1/2 teaspoon salt 1/2 teaspoon ground cinnamon Preheat oven to 350 degrees. Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces. Bake in preheated oven until hard, about 40 minutes.

Classroom cooking

Cake Batter Pancakes

Ingredients

• 1 1/4 cups all purpose flour
• 1 cup Betty Crocker Supermoist yellow cake mix
• 1 Tablespoon sugar
• 3/4 teaspoon baking powder
• pinch of salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1-2 cups milk
• assorted sprinkles
• For the Glaze:
• 1 cup powdered sugar
• 1 Tablespoon milk
• 1/2 teaspoon vanilla
• assorted sprinkles
• 2 Tablespoons butter, softened

Directions

1.  Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix.
2.  Add 1 cup of milk, eggs, and vanilla extract. Stir until smooth. Add additional milk until batter has the consistency of pancake batter. You can also add more cake mix if you want your pancakes to have a stronger cake batter flavor.
3.  Preheat a skillet to low to medium heat. Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze (recipe follows).
4.  For vanilla glaze: mix powdered sugar, butter, and vanilla and milk until glaze forms. You may need to add a little more milk to reach desired consistency so that it can be drizzled. Mix into glaze and drizzle on pancakes.

Peppermint Spritz Cookies

• 1/4 cup plus 2 tablespoons sugar
• 1/4 cup plus 2 tablespoons butter, softened
• 3 oz cream cheese (about 1/3 cup)
• 1/4 cup nonfat milk
• 1 teaspoon peppermint extract
• 1 egg
• 3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sifted powder sugar
• 1 tablespoon plus 1 teaspoon nonfat milk
• 1/8 teaspoon peppermint extract
• 14 starlite candies, finely crushed

1. Cream sugar and next 2 ingredients at medium speed until light and fluffy.
2. Add 1/4 cup nonfat milk, 1 teaspoon peppermint extract and egg, beat well.
3. Combine flour, baking powder and salt.
4. Gradually add to creamed mixture, stirring well.
5. Press dough through cookie press fitted with a 1 inch long serrated disk, following the manufacturer's instructions, make long strip on cookie sheet coated with cookie spray.
6. Cut each strip in to 3 inch pieces.
7. Bake at 350 degrees for 12 minutes or until lightly browned.
8. Cool completely on wire racks.
9. Combine powder sugar, 1 tablespoon nonfat milk plus 1/8 teaspoon peppermint extract; stirring well
10. Brush 1/3 of each cookie with powdered sugar mixture and sprinkle with crushed candies.

Pumpkin Bread

• 3 c. sugar
• 1 c. cooking oil
• 4 eggs
• 1 1/2 t cinnamon
• 2 t cloves
• 2/3 c water
• 2 c pumpkin
• 3 1/2 c flour
• 2 t baking soda
• 1 c nuts (optional)

1. Mix in order and pour into 4 greased loaf pans
2. Fill batter 1/2 full and bake for an hour at 350 degrees.

Shepherd's Pie

• 4 1/2 cup peeled cubed baking potato (about 2 lbs)
• 1/3 skim milk
• 1/4 grated Parmesan cheese
• 2 T butter
• 1/8 t salt
• 1 1/2 lbs ground round
• cooking spray
• 1 c sliced carrots
• 1 c coarsely chopped onion
• 1/2 c chopped bell pepper
• 1 large clove of garlic, minced
• 2 t Worcestershire sauce
• 1 t basil
• 1/2 t salt
• 1/2 t oregano
• 1/4 t pepper
• 1 (14 1/2 oz) can whole tomatoes, undrained and chopped
• 1 bay leaf
• 2 T flour
• 2 T water

1. Place potato in large sauce pan, add water to cover and bring to boil.
2. Cook 15 minutes or until very tender; drain.
3. Combine potato, mil and next 3 ingredients in a bowl; beat until smooth, Set aside.
4. Cook ground beef, stirring until crumbly.
5. Drain and set aside.
6. Wipe dripping from skillet.
7. Coat with cooking spray and place over medium heat until hot.
8. Add carrots and next 3 ingredients; saute 5 minutes until vegetables are crisp tender.
9. Return meat to skillet.
10. Add Worcestershire sauce and next 6 ingredients; bring to boil.
11. Cover, reduce heat and simmer for 30 minutes.
12. Remove from heat; discard bay leaf.
13. Place flour in bowl; gradually add 2 T water, stirring with wire whisk.
14. Add to meat mixture; stir well.
15. Pour mixture int o 3 quart casserole coated in cooking spray.
16. Spoon potato mixture over meat, spreading to edges.
17. Baking at 350 degrees for 40 minutes or until headed.
18. Let stand for 10 minutes.

Boston Cream Pie

• 1/4 cup butter, softened
• 1/2 cup plus 3 tablespoons sugar divided
• 1 1/2 cups sifted cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup low fat milk
• 1 teaspoon vanilla
• 2 egg whites
• cooking spray
• vanilla cream filling
• chocolate glaze

1. Cream butter; gradually add 1/2 cup sugar, beating at medium speed until light and fluffy (about 5 minutes)
2. Combine flour, baking powder and salt.
3. With mixer on low, add to cream mixture alternating with milk, begin and end with flour.
4. Stir in vanilla.
5. Beat egg whites (at room temperature) at high speed until foamy.
6. Gradually add remaining 3 teaspoons sugar, 1 at a time beat until stiff peaks form.
7. Stir 1/3 of egg white mixture into batter; folding remaining egg white mixture into batter.
8. Pour into a 8 inch round pan coated with cooking spray.
9. Bake 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean.
10. Cool 5 minutes; remove from pan and cool completely on a wire rack.
11. Allow 3 hours for every thing to cool, before assembling
12. When completely cooled, cut cake in half.
13. Add vanilla cream filling to middle of bottom half and spread.
14. Place cake on top of vanilla cream, carefully
15. Pour Chocolate glaze and spread on top.

Vanilla Cream Filling

• 1/2 cup sugar
• 5 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 1/4 cups low fat milk
• 1 egg, beaten
• 1/2 teaspoon vanilla

1. Combine sugar, cornstarch and salt in a saucepan.
2. Gradually add milk, stirring with wire whisk until well blended.
3. Bring to a boil over medium heat and cook 1 minute, stirring constantly.
4. Gradually stir 1/4 of hot milk mixture into beaten egg; add to remaining milk mixture, stirring constantly.
5. Cook 3 minutes or until thickened and bubbly, stirring constantly; add vanilla.
6. Pour into a bowl; cover and chill until set.

Chocolate Sauce

• 2 tablespoons sugar
• 1 1/2 table spoons unsweetened cocoa
• 3/4 teaspoon cornstarch
• 1/3 cup low fat milk
• 1/2 teaspoon vanilla

1. Combine sugar, cocoa and cornstarch in a small saucepan.
2. Gradually add milk stirring with wire whisk until well blended.
3. Bring to a boil over medium heat and cook 1 minute, stirring constantly.
4. Stir in vanilla.

Peanut Butter Squares

• 1/2 c sugar
• 1/2 c brown sugar
• 1 egg
• 1/2 c softened butter
• 1/3 c crunchy peanut butter
• 1 c flour
• 1 c oats
• 1/2 t baking soda
• 1/2 t salt

Cocoa Frosting

• 3 T cocoa
• 1 T milk

1. Preheat oven to 350 degrees
2. Grease rectangular pan.
3. Mix sugars, egg, butter and peanut butter in large bowl.
4. Stir in flour, oats, soda and salt.
5. Spread in pan.
6. Bake until golden brown, 17 to 22 minutes.
7. Cool in pan.
8. Prepare Peanut Butter Frosting, reserve 1/3 cup.
9. Stir cocoa and milk in to remaining frosting until smooth. If necessary, stir in additional milk until of spreading consistency.
10. Frost squares with cocoa frosting.
11. Drop frosting by teaspoon fulls onto cocoa frosting swirl for marbled effect.
12. Cut into 1 1/2 squares.

Peanut Butter Frosting

• 1 1/2 c powdered sugar
• 1/4 c chunky peanut butter
• 2 T milk

1. Mix all in small bowl
2. Stir in additional milk 1/2 t at a time until spreading consistency.

Doggie Treat Saturday!!!!

Pumpkin Cookies

1 1/2 cups whole wheat flour
1/2 cup pumpkin, canned
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons Crisco
1 whole egg
1/2 cup buttermilk

Preheat oven to 400 degrees. Combine flour, cinnamon and nutmeg and cut in shortening. Beat egg with milk and pumpkin and combine with flour, mixing well. Stir until soft dough forms. Drop by tablespoons onto ungreased cookie sheet and bake for 12 to 15 minutes. Let cool and serve.

Classroom Cooking

Crock Pot Pumpkin Pie Pudding

• 15 ozs pumpkin (solid pack)
• 12 ozs evaporated milk
• 3/4 cup sugar
• 1/2 cup bisquick
• 2 eggs (beaten)
• 2 tbsps butter, melted             
• 2 1/2 tsps pumpkin pie spice
• 2 tsps vanilla
• whipped topping (optional)

1.	In a large bowl mix together the first eight ingredients.
2.	Transfer to crock pot coated with Pam.
3.	Cover and cook on low 6-7 hours.
4.	Serve in bowls with whip cream, if desired.

Turkey Brine

This year I am going to brine my turkey...

12 cups water, divided

1 cup kosher salt

2 cups sugar

1 cup apple cider vinegar

2 tablespoons sage

2 tablespoons thyme

2 tablespoons rosemary

1 tablespoon pepper

4 cups ice

Bring 4 cups of water to a simmering boil. Add salt and sugar. Stir until the sugar has completely dissolved. Turn off the heat. Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice. The brine is ready to be used.
Remove giblets and neck from the cavity. Rinse the outside and inside of a thawed turkey. Using paper towels, pat the turkey dry. Complete submerge the turkey in a large soup pot bigger than the bird (xxl zip loc baggie, etc.) and cover with a lid. Allow the turkey to marinate for 12 hours for a small turkey (8-10 lbs) and up to a full day for a bigger bird. Rinse turkey and pat dry before adding additional seasoning, butter, or oil in preparation for roasting.

Chicken and Rice Casserole

• 2 c diced cooked chicken
• 4 chopped hard boiled eggs
• 2 c rice
• 1 t. salt
• 2 T lemon juice
• 1 small chopped fine onion
• 2 c mayonnaise
• 2 cans Cream of Mushroom Soup, undiluted
• 1 package slivered almonds
• 1 can water chestnuts
• crushed potato chips

1. Mix together all ingredients (except chips).
2. Put into greased 9x13x2 inch pan.
3. Store overnight in refrigerator.
4. Remove from refrigerator and hour before baking.
5. Top with crushed chips.
6. Bake at 350 degrees for 45 minutes.

Chocolate-Amaretto Cheesecake

• 6 chocolate wafers, finely crushed
• 1 1/2 c. light processed cream cheese product
• 1 c. sugar
• 1 c. lowfat 1% cottage cheese
• 1/4 cup plus 2 Tunsweetened cocoa
• 1/4 c flour
• 1/4 c amaretto
• 1 t vanilla
• 1/4 t salt
• 1 egg
• 2 T semisweet chocolate mini morsels

1. Sprinkle chocolate wafer crumbs in bottom of a 7 inch springform pan. Set aside.
2. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth.
3. Add egg and process just until blended.
4. Fold in chocolate morsels.
5. Slowly pour mixture over crumbs in pan.
6. Bake at 300 degrees for 65 to 70 minutes or until cheese cake sets.
7. Let cool in pan wire rack.
8. Cover and chill for 8 hours.
9. Remove sides of pan and transfer to serving plate.

** Chocolate-Mint cheesecake: substitute 1/4 cup creme de menthe for amaretto.

Creamy Seafood Chowder

• 1/4 pound medium fresh unpeeled shrimp
• 1 T butter
• 1 1/3 c chopped red bell pepper
• 1/2 c thinly sliced green onion
• 1/4 c flour
• 4 c low fat milk
• 1/2 bottle clam juice
• 1 c diced unpeeled red potato
• 1/2 t salt
• 1/4 t white pepper
• 1/2 pound lump crab meat, drained
• 1/4 pound scallops
• 1/2 c chopped dill weed
• 1 (11 ounce) can of no salt whole kernel corn, drained
• 3 T sherry

1. Peel and de-vein shrimp; cut in half crosswise and set aside.
2. Melt butter in saucepan over medium heat; add bell pepper
3. Cool 10 minutes, stirring occasionally.
4. Add green onions; saute 2 minutes.
5. Sprinkle with flour, stirring until well blended.
6. Gradually add milk and clam juice, stirring with a wire whisk.
7. Add potato, salt and white pepper; stir well.
8. Reduce heat and cook, stirring occasionally.
9. Add shrimp, crab meat and next 5 ingredients; cook for 6 minutes or until shrimp is done.
10. Stir in sherry.

Banana Nut Bread

• 1 c mashed very ripe banana
• 1/2 c sugar
• 1/2 c plain nonfat yogurt
• 1/4 cup butter, melted
• 1 t vanilla
• 1 egg
• 1 egg white
• 2 cups flour
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/4 c chopped pecans (optional) 

1. Combine first 7 ingredients in large bowl; beat at medium speed until well blended.   
2. Combine flour and next 3 ingredients; stir in pecans.
3. Add flour mixture to banana mixture, stirring until moistened.
4. Spoon batter into load pan.
5. Bake 350 degrees for an hour and 5 minutes or until toothpick comes out clean.
6. Cool 10 minutes in pan on wire rack.
7. Remove from pan and place on rack. 

Doggie Treat Saturday!!!!

Peanut Butter and Oatmeal Dog Biscuits

Ingredients:

• 2 cups whole wheat flour (you can use another type of flour if your dog is sensitive to wheat)
• 1 cup rolled oats
• 1/3 cup peanut butter, chunky or smooth (I used smooth this time)
• 1 1/4 cups hot water

Additional flour for rolling

Instructions:

1. Preheat oven to 350° F
2. Mix dry ingredients together
3. Mix in the peanut butter and hot water. You may need to add more flour if the dough is too sticky.
4. Knead the dough well.
5. Roll out the dough into 1/4" thickness and cut into shapes with dog cookie cutters.
6. Bake on a lightly greased cookie sheet for 40 minutes. Turn off the oven and let them cool overnight.
7. If you and your dog can't wait that long, cool them completely on a wire rack before serving.
   Instead of cutting out more shapes with the left over peanut butter and oatmeal dough, I rolled it into balls. Then I made a cross hatch fork mark on the dog cookies. This is the same way you would do for human peanut butter cookies.
8. After: The cookies get very hard, just the way dogs like them!
9. Storing: This peanut butter dog biscuit recipe makes biscuits that will last in a sealed air tight container at room temperature for one week. You can store them in the refrigerator for 3 weeks and in the freezer for up to 6 months.

Classroom Cooking

Oven Art
aka (salt dough)

• 2 c. flour
• 1 c. salt
• 1 c. water

1. Combine flour and salt.
2. Add water a little at a time.
3. Knead 7 to 10 minutes until smooth and firm but not sticky.
4. Place in plastic bag to keep moist for up to 5 days.
5. For different colors add food coloring to dough.
6. Roll out cookies to 1/8 to 1/4 inch thickness.
7. Cut with cookie cutters.
8. Bake on foil covered cookie sheets in 325-350 degrees oven until golden brown (about a 1/2 hour).
9. Let cool and paint.

Beer and Cheese Bread

• 2 T sugar
• 1 package dry yeast
• 1/2 cup warm beer (105 to 115 degrees)
• 2 1/2 cup bread flour, divided
• 1 cup 4 oz shredded extra sharp Cheddar cheese
• 1/3 cup instant nonfat milk
• 3/4 t salt
• 1/2 t dry mustard
• 1/4 t red pepper
• 1 egg, beaten
• cooking spray
• 1 egg white, lightly beaten
• 1 t sesame seed, toasted

1. Dissolve sugar and yeast in warm beer in large bowl; let stand 5 minutes.
2. Stir in 2 1/4 cups flour and next 6 ingredients to form a soft dough.
3. Turn dough out onto a lightly floured surface.
4. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 T at a time, to prevent dough from sticking to hands
5. Divide dough in half and shape into a 6 inch round loaf.
6. Place loaves 4 inches apart on a large baking sheet coated with cooking spray.
7. Brush both tops with egg white and sprinkle with sesame seeds. 
8. Make 1/8 inch deep cuts in a lattice design across tops of loaves. 
9. Let rise in a warm place(85 degrees), free from drafts for an hour and 15 minute or until doubled in bulk.
10. Bake at 350 degrees for 15 minutes or until loaves sound hollow when tapped.
11. Cool on wire racks.

Butter Spritz cookies

Still learning how to use that damn cookie press!!!!

Ingredients:

3 1/2 cups flour
1 teaspoon baking powder
3 sticks of butter, softened
1 cup sugar
1 egg
2 Tablespoon milk
1 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees

In medium bowl, combine flour and baking powder/

In large bowl, beat butter and sugar until light and fluffy.

Add egg, milk and vanilla.

Add flour mixture, mix well.

Fill coolkie press with dough and press cookies onto ungreased cookie sheet.

Bake 10 to 12 minutes or until edges are golden brown. 

Cool 2 minutes on cookie sheets; remove and place on cooling rack.

Caramel Stuffed Apple Cider Cookies

Found on another blog... OMG... YUMMY!!!

Ingredients

1 cup softened butter

1 cup granulated sugar

1/2 teaspoon salt

1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

3 cups all purpose flour

1 bag Kraft Caramels (14 oz)

Directions

• Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
• In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
• With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
• Beat in eggs, one at a time. Add vanilla and mix well.
• Gradually add flour mixture to butter/egg mixture. Mix until just combined.
• Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
• When you are ready to bake, unwrap your caramels.
• Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
• Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
• Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
• Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

Cat's Refried Beans

LOVE THESE!!!!

What you need:

1 pound ground beef, chicken or turkey
   (I prefer ground beef.)
2 cans of pinto beans

What you do:

Fry up the ground beef.  Drain fat. Place in bowl and set aside.

In frying pan, pour in beans.  Stir, letting bean warm up.  Once the juice is boiling use potato masher and mash beans.  When beans are all mashed pour in ground beef.  Mix well....

Serve mixture, topped with shredded cheese and plain yogurt (I use instead of sour cream).

Granny Smith Apple Bundt Cake

This recipe reminds me a little of one my mom had when I was little. 

Ingredients

- 2 c sugar - 3 eggs - 2 c vegetable oil - 1 orange(squeeze juice save peel for zest) - 3 c all purpose flour - 1 tsp baking soda - 1/4 tsp salt - 1 1/2 Tbsp cinnamon - 2 tsp pure vanilla extract - 1 tsp nutmeg - 3 lg granny smith apples peeled and cored and cubed in small pieces - 1 c chopped pecans GLAZE - 1 c powdered sugar - 1 tsp orange zest - 1 dash(es) orange extract(optional) Directions 1. Prepare bundt pan(butter and flour or bakers joys) and preheat oven to 325 2. Begin mixing sugar , eggs , oil, and orange juice. Then slowly add all of the dry ingredients. Add apples and pecans last. This batter should be very thick and dense. 3. Pour batter in bundt pan and bake for 1 hour and 15min or until tester comes out clean. 4. Turn cake onto a plate and allow to cool 5. Mix glaze to the consistency you would like it 6. Drizzle the cake with the glaze and enjoy - 1 Tbsp milk( depending on how thick you want your glaze) ** added the left over caramel squares cut into small chunks in the batter.  Will get back to you on that!

Doggie Treats Saturday!!!!

Puppy Brownie Cake

Ingredients:

1/2 cup shortening
3 tablespoons honey
4 eggs
1 teaspoon vanilla
1 cup whole wheat flour
1/4 cup carob flour (powder)
1/2 teaspoon baking powder
Frosting
12 ounces nonfat cream cheese
2 teaspoons honey

Instructions:
Cream shortening and honey together thoroughly. Add remaining ingredients. Beat well. Bake in a greased cookie sheet (10x15") for 25 minutes at 350 degrees. Cool completely.

FROSTING: Blend together. Spread frosting over cool brownies. Cut into 3 inch or 1 1/2 inch squares.

Classroom Cooking

Making this next Friday with the kids....

Cornbread

1 cup cornmeal

1 – 1/4 cup flour

4 teaspoons baking powder

1/4 cup sugar

1 teaspoon salt

1 teaspoon vanilla

2 eggs – lightly beaten

1 cup milk

1/4 cup melted butter or oil

Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. Then select the cake setting with a light crust.

Honeybutter

3/4 cup butter, room temperature

1/4 cup honey

In a small bowl mix butter and honey until smooth.
Store, covered, in the refrigerator.

Chip Peanut Butter Oatmeal Cookies

The school staff gobbled it down!  No crumbs left!

COMBINE DRY INGREDIENTS:

1 c. flour, extra full
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda

COMBINE IN SEPARATE BOWL:

1 stick butter
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 tsp. vanilla extract
1 egg

Mix until creamy.

BLEND IN:

1 c. raw oatmeal
1 (6 oz.) pkg. chocolate chips, OR butterscotch OR mixed

Add dry ingredients and mix well until creamy. Make into small balls and press flat on ungreased cookie sheet. Bake at 350 degrees for 10 minutes or until slightly brown. Remove from sheet and cool on rack. Store in refrigerator. Can be frozen indefinitely.

Nutella Drink!!!!

My friend, Sarah is going to give this one a test run.

-1 cup of milk
-2 spoonfuls of Nutella
-whipped cream
-mini marshmallows

Directions: Pour about 1/4 of the milk into a saucepan on medium-low heat. Add the Nutella and whisk until blended. Slowly stir in the remaining milk. Add a pinch of cinnamon and whisk until hot and frothy. Carefully pour the mixture into a mug, add whipped cream, and mini marshmallows.

Also, if you’re me, booze. Booze it on up. Delicious!

Chicken Fingers with dipping sauce

Wasn't thrilled with the dipping sauce... but the chicken fingers baked were awesome!!!! Serve with mashed potatoes mixed with non fat yogurt mixed in instead of butter and milk.... YUMMY!!!!

INGREDIENTS

FOR THE DIPPING SAUCE:
1½ cups mayonnaise
¼ cup honey
2 tbsp. roughly chopped dill
2 tbsp. fresh lemon juice
1 tbsp. dry mustard powder
Kosher salt and freshly ground black pepper, to taste

FOR THE CHICKEN FINGERS:
2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
1 tbsp. sugar
1 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1½ tsp. garlic powder
1 tsp. paprika
1 tsp. dry mustard powder
1 cup flour
4 eggs, lightly beaten
3 cups finely ground fresh breadcrumbs or panko
Canola oil, for frying


INSTRUCTIONS1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.

2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

*** For a healthier choice, I baked the chicken finger at 425 degrees for 20 minutes or until golden brown.

Oatmeal Cake with Peanut Butter Frosting

STEP 1:
1 c. oatmeal
1 1/2 c. hot water

Pour on oatmeal, let set 5 minutes.

STEP 2:
1 c. white granulated sugar
1 c. brown sugar
1 stick butter
2 eggs
1/2 tsp. salt
1 tsp. vanilla

Cream together.

STEP 3:
1 1/2 c. flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. baking powder

STEP 4:

Add oatmeal to step 2, then add sifted ingredients. Bake at 350 degrees for 35 to 40 minutes. Use 9x13 pan.

PEANUT BUTTER FROSTING:

1 1/2 sticks butter
2 c. brown sugar
4 tbsp. water
2 tbsp. vanilla (you must use 2 tablespoons vanilla)

Bring to boil for 1 or 2 minutes. Remove from heat and stir in 1 1/3 cups peanut butter until smooth. It will not be real thick but thickens on the cake as it cools. Put the hot frosting on the cake while the cake is still hot.

Pot roast

The only time I ever cooked a pot roast I did it this way... and it came out WONDERFUL!!

Ingredient

5 lb roast 1 T salt 2 t pepper 1 c flour Directions 1. Preheat oven to 500 degrees F 2. Start with roast at room temp.            3. Mix salt, pepper, and flour together, rub on roast 4. Roast at 5 minutes per pound, DO NOT OPEN OVEN!!! 5. At the end of cooking, turn oven off DO NOT OPEN OVEN OR REMOVE ROAST.            6. Let oven completely cool (2-3 hours)            7. When oven is cool, remove roast and enjoy. The most important part of this is NOT OPENING OVEN

Doggie Treat Saturdays!!!

A recipe a friend gave us!!!

Cinnamon Dog Treats

Ingredients

• 1 cup flour - keep adding until in becomes dough
• 1 cup broth (beef, chicken, etc...)
• 3/4 cup oatmeal
• 1/4 t cornstarch
• 1/4 cup oil
• 1T baking powder
• 2 T cinnamon

Directions

1. Mix all ingredients together.

2. Cook for 20 minutes at 350 degrees.

Classroom Cooking

Fun science experiment!

Flubber

Ingredients

• Borate solution
• 2/3 cup warm water
• 1 1/2 t powdered Borax
• 3 drops food coloring

Mix together in a 1 cup using wooden spoon.

• Glue solution
• 3/4 warm water
• 1 cup school glue

Mix together in a mixing bowl using a wooden spoon.

Directions

Pour the borate solution into the bowl with glue solution. Use your hands to gently lift and turn the mixture until only one tablespoon of liquid is left. Flubber will be sticky for a moment or two. After the excess liquid has dripped off, Flubber is ready. Store in a plastic bag in the refrigerator. When you are through, discard in a waste can. DO NOT try to wash it down the sink. If it dries on carpet or clothing, cover it with a cloth soaked in vinegar to de-gel it, then wash the area with detergent and water.

Sour Cream Pumpkin Bundt Cake

Another treat given to my coworkers which they ate up!


Streusel

• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 teaspoons butter

Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.


Cake

• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 1 cup (2 sticks) butter, softened
• 4 large eggs
• 1 cup  pumpkin puree 
• 1 container (8 oz.) sour cream
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350°F. Grease and flour 12-cup Bundt pan.
2. Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition.


3. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.


4. TO ASSEMBLE: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.


5. Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

Glaze

Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

Sugar Cookies

Ingredients

• 1 1/2 c sugar
• 1 cup shortening
• 2 eggs, unbeaten
• 3 T sour cream
• 1 t vanilla
• 1/3 t lemon extract
• 3 cups flour
• 1/2 t baking soda
• 1/2 salt

Directions

1. Gradually add sugar to shortening creaming until fluffy.

2. Beat in eggs one at a time.

3. Add sour cream, vanilla and lemon extract.

4. Combine flour, soda and salt.  Add to cream mixture.

5. Mix well, chill.

6. roll out small amounts at a time, very thin on light floured board.

7. Cut and place on an ungreased cookie sheet.

8. Sprinkle with regular or colored sugar.

9. Bake at 400 degrees for 6 to 9 minutes until golden.

(makes approx 6 medium sized cookies)

Kitty Litter Cake

It may be a bit gross looking... but it is YUMMY!!!

Ingredients

• 1 (18 oz.) box spice or german chocolate cake mix
• 1 (18 oz.) box white cake mix
• 1 pkg. white sandwich cookies
• 1 large box vanilla instant pudding mix
• 12 small tootsie rolls
• 1 litter box (preferably a NEW one!)
• 1 plastic scoop
• green food coloring

Directions

Preparation:

Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won’t need all of the pudding, mix with the cake and “feel” it, you don’t want it soggy, just moist; gently combine. Put mixture into clean litter box.

Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.

Nutter Butter Ghosts

For a spooky good time!

Ingredients

• 1 pkg. Nutter Butter cookies, about 30
• 60 semi-sweet mini chocolate chips
• 12 oz. white chocolate chips

Directions

1. Melt white chocolate in a microwave or double boiler.

2. Lay a Nutter Butter cookie on a small plate or other washable surface.

3. Spoon melted white chocolate over front of cookie.

4. Press two mini chocolate chips into white chocolate for eyes. Refrigerate on waxed paper to set.

5. Repeat with remaining cookies.

**Note: This recipe has you cover only one side of the Nutter Butter cookies in white chocolate. This helps to cut down on the overwhelming richness of an entirely-covered cookie. Want your entire ghost to be white? Buy a bit of extra white chocolate, and dip the whole cookie. You can do anything you like with this easy Halloween cookie recipe.

Beer Biscuits

Very tasty from Paula Deen.  Great with BBQ or chili!!

Ingredients

• 4 cups Bisquick
• 1/4 to 1/2 cup sugar
• 1 (12-ounce) can of bee
• 2 tablespoons melted butter

Directions

1. Preheat oven to 400 degrees.

2. Mix all ingredients well, adjusting the sugar according to how sweet a biscuit you prefer. Pour into well-greased muffin tins. Bake for 15 to 20 minutes. Serve with butter and honey.

Doggie Treat Saturdays!!!

Great for summer cool down or any time!

Frozen Dog Soup Treats

Ingredients

• Chicken or Turkey stock/broth
  • preferred home made
• Various chopped or shredded vegetables and fruits - carrots, sweet potato, broccoli, cauliflower, spinach, cabbage, butternut squash, zucchini, apple, pear, etc. - make sure they are pet friend

Directions

1. In large bowl or pot, place broth/stock added your choice of veggies and fruit. Mix well.

2. Pour into muffin pans (large). Put in freezer until frozen. Run warm water on the muffin pans to loosen. Store in Zip-loc baggie in freezer.

Classroom Cooking

Safer and cheaper then store bought and lasts!!!


Cooked Playdough

Ingredients

• 1 c. flour
• 1/2 c. salt
• 2 tsp. cream of tartar
• 1 c. water
• 2 tbsp. oil
• 1 tsp. food coloring

Directions

1. Combine 1 cup flour, 1/2 cup salt and 2 teaspoons cream of tartar in a large saucepan.

2. Gradually stir in 1 cup water mixed with 2 tablespoons oil and 1 teaspoon food coloring.

3. Cook over medium to high heat, stirring constantly until a ball forms.

4. Remove from heat, cool and knead until smooth on wax paper.

5. Store in an airtight container.

Chocolate Chip Cookies

This is the classic Toll House recipe.
It can't be beat!!!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) choclate chips

Directions

1. Preheat oven to 375° F.

2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Garlic Pesto Pasta

A recipe a friend gave me...  you can make it with slight garlic or a whole lot!!!

Ingredients

• 12 oz package of pasta of your choice
• 2 pouches Knorr creamy pesto, 1 Contadina pesto sauce (mix together)
• fresh garlic cloves (enough for your personal taste)

Directions

1. Prepare pasta as directed, place in bowl.

2.Press garlic cloves over pasta.

3. Add 1/4 to 1/2 cup sauce to pasta, mix and stir.  Alternate until all mixed.

4. Eat as is or with Parmesan cheese on top.

Seven Layer Dip

Great for potlucks and parties

Ingredients

• 1 16 oz can refried beans
• 1 T taco seasoning mix
• 1 cup sour cream
• 1 cup salsa
• 1 cup shredded ledduce
• 1 cup shredded cheese
• 1/2 cup chopped green onions
• 2 T sliced pitted olives

Directions

1. Mix beans and taco seasoning mix, spread in 9 inch pie plate.

2. Layer with remaining ingredients over bean mixture. 

3. refrigerate for several hours or until chilled.

4. Serve with tortilla chips.

Peanut Butter Cookies

Dough can be made the night before... wonderful taste!!!

Ingredients

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 butter, softened
• 1/2 peanut butter
• 1 egg
• 1 1/4 cup flour
• 3/4 t baking soda
• 1/2 t baking powder
• 1/4 t salt

Directions

1. Cream together butter for 2 minutes.  Add sugars, cream for 2 more minutes.  Mix in peanut butter and egg. 

2. Mix together all dry ingredients.  Stir into the sugar/butter mixture.

3. Wrap dough in plastic and refrigerate for at least 3 hours.

4. Preheat oven to 375 degrees.  Shape dough in to 1 1/4 inch balls.  Place about 3 inches apart on ungreased cookie sheet.  Flatten in crisscross pattern with a fork.  Bake until light brown, 9 to 10 minutes.  Cool on sheets for a minute; transfer to rack to completely. ** For chewier cookies, bake at 300 degrees for 15 minutes.

Mediterranean Pasta & Bean Salad

Great summer salad!

Ingredients

• 2 cups of uncooked rotini
• 1 can of red kidney beans, drained
• 1 can white beans, drained
• 12 cherry tomatoes, halved
• 3 green onions, chopped
• 1 small green pepper, seeded and chopped
• 1/2 cucumber cut into chunks
• 1/2 cup Kalamafa olives
• 4 oz. feta cheese

Dressing

• 2 T red wine vinegar
• 2 T fresh lemon juice
• 2 cloves of garlis, minced (or as much as you like)
• 2 t dried oregano
• 1/2 t salt
• freshly ground pepper (to taste)
• 2/3 cup olive oil

Directions

1. Cook pasta according to directions.

2. Dressing: In small bowl, whisk together vinegar, lemon juice, garlic, oregano,  salt, and pepper. Gradually, whisk in oil.

3. In large bowl, combine cooked pasta, red and white beans, tomatoes, green onions, green peppers,  and cucumber.

4. Pour dressing over salad and stir to mix.

5. Cover and refrigerate for at least an hour or up to 2 days.

6. Sprinkle with olives and feta.

Doggie Treat Saturday!!!

Another one of my favorites!!

Pumpkin Treats

Ingredients

• One 15oz. can of mashed pumpkin (not the spiced kind)
• 3/4 cup of dry cream of wheat or cream of rice
• 1/2 dry powdered milk

Directions

1. Preheat oven to 300 degrees

2. Mix ingredients together.

3. Drop spoonfuls on to lightly greased cookie sheet and bake for 15 - 20 minutes.

4. Let cool.  Store in zip-loc bag in fridge.

Classroom Cooking

Turned out pretty good... a couple of my picky eaters tore it up!!!

Pumpkin Quick Bread
(bread machine)

Ingredients

• 1/3 cup vegetable oil
• 3 large eggs
• 1 1/2 cups pumpkin puree
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 3 cups flour
• 1/2 cups nuts (optional)

Directions

1. Spray bread machine pan with nonstick cooking spray

2.  In bowl, mix first 4 ingredients together until well blended.

3. Stir in baking powder, soda, salt, spices and flour just until mixed.

4. Pour mixture in to pan and set on cake or quick bread setting.

5. Add chopped nuts at beep.

6. When done, carefully loosen the loaf ad turn out on to a rack and cool.

Chocolate (Chip) Zucchini Bread

Vanished!!!
Ingredients

• 3 eggs
• 1 cup applesauce
• 2 cups sugar
• 1 T vanilla
• 2 cups shredded zucchini
• 1 1/2 cups flour
• 1/2 cup cocoa
• 1 t salt
• 1 t baking soda
• 1 t cinnamom
• 1/4 t baking powder
• handful of chocolate chips

Directions

1. In a mixing bowl, beat eggs, oil, sugar & vanilla.

2. Stir in zucchini.

3. Combine all dry ingredients and add to zucchini mixture.

4. Mix well.

5. Pour into 2 well greased loaf pans or muffins pans filled 2/3 with batter.

6. Bake loaf pans for hour at 350 degrees or until bread test done.
    Bake muffins at 350 degrees for 15 minutes or until they test done.

Fish Tacos

Very Yummy!!!!

Ingredients

WHITE SAUCE - 1/2 c yogurt, plain and non-fat - 1/2 c mayonnaise dressing - 1 lime juiced - 1 jalapeno peppers - 1 tsp minced capers - 1/2 tsp dried oregano - 1/2 tsp ground cumin - 1 Tbsp ground cayenne pepper FISH - 1 lime juiced - 11/2 Tbsp tequila - 1 tsp ground cumin - 1 tsp salt - 1 tsp black pepper***read instructions for mixing fish ingredients - 2 c flour - 4 Tbsp old bay seasoning - olive oil to coat pan - 1 lb white fish 1 inch wide by 3-4 inch long bass fish  TO ASSEMBLE - 10 8 inch tortillas - 1 c shredded white cabbage - 1 c shredded red cabbage - 1 c chopped cilantro - 1/2 c thinly sliced red onion - 2 avocados sliced Directions 1. SAUCE: In medium bowl mix together yogurt and mayo. Gradually stir in fresh lime juice until consistence is slightly runny, then add jalapeno, capers, oregano, cumin and cayenne. 2. FISH: In a medium bowl combine the lime juice, tequila, cumin, salt and pepper; Mix throughly. Add fish and toss to coat; marinate for 10 minutes 3. After marinating, coat fish with flour and Old Bay. Heat just enough oil to coat bottom of pan and lightly fry your fish until golden brown. Place fried fish on paper toweling to drain. 4. Drizzle same pan with additional olive oil once again and cook tortillas until limp but not crispy. HINT: Use two tortillas for each taco so they aren't as messy to eat. 5. Add your toppings and enjoy! HINT: Take a whole lime and put it in the microwave for about 8 seconds. The lime will be oh-so juicey! Squeeze it all over the taco once you have it ready to eat! YUM YUM!

Classroom Cooking

Made this last week with my students.  It wasn't half bad!!!

 
Crock Pot Apple Crisp

Ingredients

• 8 meduim Granny Smith Apples
• 2 cups flour
• 1 1/3 cups of brown sugar
• 2/3 teaspoon cinnamon
• 1/3 teaspoon ginger
• 1 cup butter, softened

Directions

1. Generously spray a crock pot with non stick cooking spray,  line with apples.

2. Mix together flour, sugar, spices and butter in a bowl.

3. Cover the apples with mixture.

4. Pack mixture on top and cover. 

5. Cook on high for 3 -4 hours.

6. Scoop out a portion andc serve. 

*** can be served with vanilla or whipped topping.

London Broil Marinade

Give meat a great flavor.

Ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 1/4 cup olive oil
• 2 garlic cloves, Crushed
• 1 teaspoon rosemary
• 1/4 teaspoon fresh ground black pepper
• 2 lbs london broil beef ( approx)

Directions

1. Mix all marinade ingredients together.
2. Lightly score meat in a diamond pattern on each side.
3. Place meat in a resealable bag. Pour in marinade. Squish meat and marinade around to get all the nooks and crannies.
4. Marinate in refrigerator 2-3 hours or up to 24 hours, rotating occasionally.
5. 20-30 minutes before cooking take meat out of the refrigerator to come up in temperature.
6. Cook in the broiler or on the grill 5-7 minutes per side depending on thickness and desired doneness.

Butterfinger Cookies

Yummy goodness!

Ingredients

• 1/2 cup softened butter
• 3/4 cup sugar
• 2/3 cup packed brown sugar
• 2 egg whites
• 1 1/4 cups chunky peanut butter
• 1 1/2 vanilla
• 1 cup flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 5 2.1 oz Butterfinger candy bars, chopped

Directions

        In mixing bowl, cream butter and sugars.  Add egg whites; beat well.  Blend in peanut butter and vanilla.  Combine flour, baking soda and salt; add to creamed mixture and mix well.  Stir in candy bars.  Shape into 1 1/2 inch balls and placed on greased baking sheets.  Bake at 350 degrees for 10 -12 minutes.  You may need to squish with a fork midway thru baking, if they don't seem to be on their way.

Doggie Treat Saturday!!!

One of my favorite treats EVER!!!!

Hermione'z Frozen Yummies!!!!

Ingredients

1 large carton of Non-fat vanilla or plain yogurt

1 cup peanut butter (chunky or smooth)

Directions

Mix together until smooth.  Place in muffin pans (either large or small)  Put in freezer until frozen.  Run warm water on the muffin pans to loosen.  Store in Zip-loc baggie in freezer.

**  You can also add shredded zucchini, carrots or mashed banana or all 3... makes even yummier!!!!

Classroom Cooking

Very YUMMY!!!!!

Crock Pot Apple Sauce

Indgredients

• 4 apples skinned, cored & cut in quarters
• 1 lemon, juiced
• 1/2 tsp cinnamon
• 1 tsp vanilla
• 1 T brown sugar
• 1/4 cup water

Directions

1. Plop apples in crock pot.

2. Add lemon juice and water.

3. Pour in vanilla

4. Add cinnamom and brown sugar.

5.  Cover and cook for 4 to 6 hours.  Appples should be super tender, mash with potato masher.

6.  Let cool.

7. Eat!