Dutch Babies
1/3 cup butter
5 eggs
1 cup flour
1 cup milk
Preheat oven to 400 degrees.
Beat eggs, flour, and milk until blended (will be pancake/waffle consistency).
Place butter in 9x13 pan and place in the oven to heat and melt butter. Once butter is melted, pour mixture into pan with melted butter, and bake at 400 for 30 minutes until puffed and golden brown.
Top with powdered sugar and lemon curd, syrup, or jam.
Monday, October 15, 2012
Monday, October 8, 2012
Chicken Noodle Soup
Chicken Noodle Soup
1 rotisserie chicken carcass (or turkey from thanksgiving) with enough meat left on it for soup (usually about 1/2 eaten)
2 bay leaves
2 lemons, halved
6-8 stalks chopped celery
6-8 carrots, peeled and sliced
1 medium onion, diced
Chicken flavored bullion (to taste)
Pepper (to taste)
1/4 tsp nutmeg
1/4 tsp cinnamon
1 batch of homemade noodles (I found a good tutorial here: Egg Noodles)
Place chicken carcass in a large stockpot with bay leaves. Squeeze lemon into pot and place lemon halves in with chicken. Cover with water and heat on medium until boiling. Simmer until meat is falling off bones and broth is golden brown in color, approximately 2 hours. Add more water as needed. Meanwhile, chop veggies and make noodles.
Once the chicken is done simmering, remove stockpot from stove and strain over a bowl/pot, reserving all broth. Leave chicken to cool in strainer and add broth back to stockpot. Add veggies to pot with broth and return to medium heat, adding water to cover veggies if needed.
Once chicken is cool enough to touch, separate bones from meat. Discard bones, lemon halves, and bay leaves. Place the chicken meat back into the stockpot with the veggies, adding more water as needed.
Simmer soup on medium-low heat until veggies are crisp-tender, or about 20 minutes, adding pepper and chicken bullion to taste. Add cinnamon and nutmeg.
Once veggies are nearly done, turn the heat up to medium-high until the soup is at a boil. Add noodles by handfuls, and cook for 10 minutes, or until tender.
Serve with homemade bread or rolls! My favorite homemade bread recipe is this one: Grandmother Bread
Thursday, October 4, 2012
Tomato Basil Pizza
This is adopted from a Pampered Chef recipe we've loved over the years. This is off the top of my head and my modifications so hope you enjoy!
Tomato Basil Pizza
1 package refrigerated pizza dough (I use Trader Joes)
2 cups mozzerella (divided)
1/4 - 1/2 cup chopped fresh basil (depending on taste)
2/3 cup mayonnaise
1/4 cup Parmesan cheese
1 tbsp minced garlic
4-5 tomatoes, sliced (enough to cover pizza)
Preheat oven to 375* F. Mix 1 cup mozzerella, garlic, mayo, Parmesan, and basil in a bowl.
Grease pizza stone. Spread pizza dough to the edge of the stone. Spread remaining 1 cup of mozzerella over dough. Lay slices of tomatoes over the cheese. Scoop dollops of basil mixture over top of the tomatoes and flatten to thin layer with back of spoon or fingers.
Bake for 30 minutes or until brown and bubbly.
Let pizza cool for 5 minutes before slicing into squares to serve.
Tomato Basil Pizza
1 package refrigerated pizza dough (I use Trader Joes)
2 cups mozzerella (divided)
1/4 - 1/2 cup chopped fresh basil (depending on taste)
2/3 cup mayonnaise
1/4 cup Parmesan cheese
1 tbsp minced garlic
4-5 tomatoes, sliced (enough to cover pizza)
Preheat oven to 375* F. Mix 1 cup mozzerella, garlic, mayo, Parmesan, and basil in a bowl.
Grease pizza stone. Spread pizza dough to the edge of the stone. Spread remaining 1 cup of mozzerella over dough. Lay slices of tomatoes over the cheese. Scoop dollops of basil mixture over top of the tomatoes and flatten to thin layer with back of spoon or fingers.
Bake for 30 minutes or until brown and bubbly.
Let pizza cool for 5 minutes before slicing into squares to serve.
Wednesday, September 26, 2012
German Apple Cake
Tomorrow is my husband's birthday, but it also happens to be the birthday of a great friend of mine. My hubby wanted ice cream cake, so we decided to try Cold Stone for his. I offered to make a cake for my friend, and this is the cake she decided on. It just so happened I had a bag full of apples from my parents' farm.
German Apple Cake
2 eggs
1 cup vegetable oil (I use 1/2 cup oil and 1/2 cup applesauce)
2 cups sugar
2 tsp ground cinnamon
1/2 tsp salt
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
4 cups apples, peeled, cored, and diced
Preheat oven to 350. Grease and flour one 9 x13 inch cake pan.
In mixing bowl, beat oil and eggs with electric mixer until creamy. Add sugar and vanilla and beat well.
Combine flour, salt, baking soda, and cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
Bake at 350 for 45 minutes or until cake tests done. Let cake cool. Once cake is cool, serve with a dusting of powdered sugar, cream cheese frosting, or butter rum sauce (my fav).
German Apple Cake
2 eggs
1 cup vegetable oil (I use 1/2 cup oil and 1/2 cup applesauce)
2 cups sugar
2 tsp ground cinnamon
1/2 tsp salt
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
4 cups apples, peeled, cored, and diced
Preheat oven to 350. Grease and flour one 9 x13 inch cake pan.
In mixing bowl, beat oil and eggs with electric mixer until creamy. Add sugar and vanilla and beat well.
Combine flour, salt, baking soda, and cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
Bake at 350 for 45 minutes or until cake tests done. Let cake cool. Once cake is cool, serve with a dusting of powdered sugar, cream cheese frosting, or butter rum sauce (my fav).
Tuesday, September 25, 2012
Sesame Chicken
My family loved this dish. I modified it only by using sesame oil, as I think it gives more of a sesame flavor to it.
Sesame Chicken
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper, to taste
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tbsp sesame oil (could also use olive oil or canola oil, but sesame gives more flavor)
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
*You can also sprinkle more red pepper flakes on top if you want more heat.
Original Recipe:
Sesame Chicken
Sesame Chicken
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper, to taste
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tbsp sesame oil (could also use olive oil or canola oil, but sesame gives more flavor)
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
*You can also sprinkle more red pepper flakes on top if you want more heat.
Original Recipe:
Sesame Chicken
Baked Penne
Modified slightly from original recipe, because I always seem to have leftover spaghetti sauce!
Baked Penne
5 cups spaghetti sauce (leftover)
1 tub(10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used reduced fat)
1 cup Kraft Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta
Heat oven to 350°F.
Combine spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella in saucepan; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly. Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover. Bake 20 min. or until heated through, uncovering after 15 min.
Original Recipe:
Baked Penne
Baked Penne
5 cups spaghetti sauce (leftover)
1 tub(10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used reduced fat)
1 cup Kraft Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta
Heat oven to 350°F.
Combine spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella in saucepan; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly. Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover. Bake 20 min. or until heated through, uncovering after 15 min.
Original Recipe:
Baked Penne
King Ranch Chicken
This was a HUGE hit. Everyone loved it!
King Ranch Chicken
3 large chicken breasts, cooked
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, chopped (I used minced onion flakes)
1 can Rotel tomatoes
1 jar (8oz) Cheez Whiz
Dash of Tabasco
Dash of Lea & Perrins Worcestershire Sauce
Salt and pepper
Tortilla chips, crushed
8 oz cheddar
4 oz mozzarella
Dice the cooked chicken breasts. Preheat oven to 350 degrees. In a saucepan over medium heat, mix the soups, onion, tomatoes, Cheez Whiz, Tabasco and Worcestershire Sauce until blended. Add salt and pepper to taste. Line the bottom of a casserole dish with the crushed tortilla chips. Place the chicken on top and pour over some of the mixture. Add a layer of half the Cheddar. Repeat the process, topping with Cheddar and mozzarella. Bake for 35-45 minutes, until bubbly.
Original Recipe:
King Ranch Chicken
King Ranch Chicken
3 large chicken breasts, cooked
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, chopped (I used minced onion flakes)
1 can Rotel tomatoes
1 jar (8oz) Cheez Whiz
Dash of Tabasco
Dash of Lea & Perrins Worcestershire Sauce
Salt and pepper
Tortilla chips, crushed
8 oz cheddar
4 oz mozzarella
Dice the cooked chicken breasts. Preheat oven to 350 degrees. In a saucepan over medium heat, mix the soups, onion, tomatoes, Cheez Whiz, Tabasco and Worcestershire Sauce until blended. Add salt and pepper to taste. Line the bottom of a casserole dish with the crushed tortilla chips. Place the chicken on top and pour over some of the mixture. Add a layer of half the Cheddar. Repeat the process, topping with Cheddar and mozzarella. Bake for 35-45 minutes, until bubbly.
Original Recipe:
King Ranch Chicken
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