Homemade Apple Coffee Cake in 3 steps, SIGN ME UP!!! Really, this was yummy! Feeling the FALL yet??? Tomorrow starts our Month Of Pumpkin!!! There is nothing that makes you get ready for fall like cooking with apples and pumpkins! OH MY FAVORITE TIME OF YEAR!!!!
Streusel Topping
2/3 cup Original Bisquick® mix
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup cold butter or margarine
Coffee Cake
2 cups Original Bisquick® mix
2/3 cup milk or water
3 tablespoons granulated sugar
1 egg
2 medium cooking apples, peeled and thinly sliced (2 cups)
2 tablespoons chopped nuts
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk
Directions:
1. Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In smal bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside.
2. In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
3. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.
Friday, September 30, 2011
Thursday, September 29, 2011
Fettucini with Sweet Pepper- Cayenne Sauce
Totally yummy for a dinner, and my kids LOVED it! I think this might become one of thier favorites, it still ranks below Creamy Bacon Carbonara though!
Ingredients
12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3.Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4.Toss hot pasta with sauce and season with salt and pepper to taste; serve.
Ingredients
12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3.Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4.Toss hot pasta with sauce and season with salt and pepper to taste; serve.
Glazed Apple Fritters
Vegetable oil for deep frying
2 cups Original Bisquick® mix
1/2 cup cold water
1 egg
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 large unpeeled Granny Smith apple, chopped (about 1 3/4 cups)
1/4 cup powdered sugar
1. In deep fryer or 4-quart heavy saucepan, heat oil to 350°F.
2. In large bowl, stir Bisquick mix, water, egg, granulated sugar and cinnamon. Fold in apple. Working in batches, drop batter by tablespoonfuls into hot oil. Cook 2 to 3 minutes, turning occasionally, or until golden brown. Use a metal slotted spoon to remove fritters from oil; drain on paper towels.
3. Before serving, sprinkle fritters with powdered sugar.
The last time I made these I made a simple glaze of powdered sugar, vanilla, and water, and glazed them, and they were delish!
~Enjoy!
Mommy of 6 <3
2 cups Original Bisquick® mix
1/2 cup cold water
1 egg
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 large unpeeled Granny Smith apple, chopped (about 1 3/4 cups)
1/4 cup powdered sugar
1. In deep fryer or 4-quart heavy saucepan, heat oil to 350°F.
2. In large bowl, stir Bisquick mix, water, egg, granulated sugar and cinnamon. Fold in apple. Working in batches, drop batter by tablespoonfuls into hot oil. Cook 2 to 3 minutes, turning occasionally, or until golden brown. Use a metal slotted spoon to remove fritters from oil; drain on paper towels.
3. Before serving, sprinkle fritters with powdered sugar.
The last time I made these I made a simple glaze of powdered sugar, vanilla, and water, and glazed them, and they were delish!
~Enjoy!
Mommy of 6 <3
Wednesday, September 28, 2011
Tasty Carrot Cupcakes with White Chocolate Cream Cheese Frosting
 |
| Looks yummy right??? |
Ingredients
2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup chopped walnuts
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2.In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
3.In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
4.Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
5.Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
Recipe from Allrecipes.com
Yummy right?
Grilled Stuffed Portobello Mushrooms
Serves: 4
Not all grilling out has to involve meat. This dish brings exciting tastes and good health together in one package.
INGREDIENTS
2/3 cup fresh tomatoes, chopped
1/4 cup shredded part-skim mozzarella cheese
1 teaspoon olive oil
1/2 teaspoon finely chopped fresh rosemary (or 1/8 teaspoon dried rosemary)
1/8 teaspoon ground black pepper
1 garlic clove, crushed
4 (5-6" diameter) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons fresh cilantro, chopped
DIRECTIONS
1. In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
2. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
3. In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
4. Grill the caps, starting with stem side down, for 5 minutes on each side or until soft.
5. Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
6. Garnish with cilantro
Recipe from Babyfit.com
~Enjoy,
Mommy of 6 <3
Baked Cinnamon Apples
A warm, sweet baked apple dish is the perfect ending to any meal. This recipe helps keep it light.
Ingredients:
4 baking apples (I use golden delicious)
1/2 cup brown sugar, packed
4 teaspoons margarine
1/2 teaspoon cinnamon
Directions:
1. Remove core from apples and place upright in baking dish.
2. Place two tablespoons brown sugar, 1 teaspoon margarine and 1/8 teaspoon cinnamon in the center of each apple.
3. Pour water into baking dish to 1/4 inch depth.
4. Bake at 375° F for 30-40 minutes, or until tender.
Ingredients:
4 baking apples (I use golden delicious)
1/2 cup brown sugar, packed
4 teaspoons margarine
1/2 teaspoon cinnamon
Directions:
1. Remove core from apples and place upright in baking dish.
2. Place two tablespoons brown sugar, 1 teaspoon margarine and 1/8 teaspoon cinnamon in the center of each apple.
3. Pour water into baking dish to 1/4 inch depth.
4. Bake at 375° F for 30-40 minutes, or until tender.
Monday, September 26, 2011
Mile High Apple Pie
Mile High Apple Pie Singles
Recipe adapted from Pampered Chef
1 lemon
1/2 cup sugar
1 tsp pumpkin pie spice
1/2 package of refrigerated pie crusts softened to package instructions
3 medium granny smith apples
1 cup thawed frozen whipped topping
1/4 cup butterscotch or caramel ice cream sundae topping
Directions:
1. Preheat oven to 425 degrees. Line cookie sheet with parchment paper, and set aside. Zest the lemon and measure 1 tsp. Combine zest, sugar, and spice in large mixing bowl. Unroll pie crust onto lightly floured mat or counter. Spacing closely together cut 12 disks fromt he crust using a 3 inch buscuit cutter. Trasfer disks to the cookie sheet; lightly prick with fork and evenly with sugar mixture. Bake for 6-8 minutes or until lightly browned.
2. Cut apples into wedges and add apples tot he remaining sugar mixture in the mixing bowl; toss to cover completely. Arrange apples in a single layer in a 9X13 pan or other microwaveable dish, and microwave on high 3-5 minutes or until apples are soft. Carefully measure out 3 TBSP of the apple liquid and fold into the whipped topping in a separate small bowl.
3. Remove cookie sheet from oven to a cooling rack. To assemble, transfer one disk to a serving plate. Arrange three apple wedges on disk in a single layer. Top apples with 1 TBSP of the whipped topping mixture. Place a second disk over the filling; top with two apple wedges and 1 TBSP of the whipped topping mixture. Repeat with remaining disk, apple wedges and whipped topping mixture. Drizzle sauce over all the desserts.
Makes 6 servings
Our newest favorite apple dessert!
~Enjoy,
Mommy of 6 <3
Saturday, September 24, 2011
Smallest Batch of cookies EVER
Seriously, it only makes about 8 cookies!
Have you ever wanted cookies, but it's too tempting to make a big batch... If you are anything like me, I know I can't have cookies lying around, I will eat them... I found this recipe on one of my favorite food blogs, so I had to share...
The Smallest Batch of Cookies...EVER!
3 tbs butter, softened
3 tbs sugar
3 tbs brown sugar
1 tbs egg (crack egg into bowl, whisk it really good, and measure it into a measuring spoon.)
1/2 tsp vanilla
1/8 tsp baking soda
1/4 tsp salt (just slightly under)
1/2 c flour
however many chips or mix ins you want (about 1/3 c)
Directions:
Preheat oven to 350 degrees. Combine butter and sugar until creamy. Add vanilla and egg, mix well. Add baking soda, salt and flour, mix until combined. Add mix-ins. Spoon dough onto cookie sheet and bake for 7-10 minutes or until desired doneness. Makes about 8 cookies
Recipe and picture form T.D.F. recipes "to die for" Click on the link to see more of Rachelle's recipes
The Smallest Batch of Cookies...EVER!
3 tbs butter, softened
3 tbs sugar
3 tbs brown sugar
1 tbs egg (crack egg into bowl, whisk it really good, and measure it into a measuring spoon.)
1/2 tsp vanilla
1/8 tsp baking soda
1/4 tsp salt (just slightly under)
1/2 c flour
however many chips or mix ins you want (about 1/3 c)
Directions:
Preheat oven to 350 degrees. Combine butter and sugar until creamy. Add vanilla and egg, mix well. Add baking soda, salt and flour, mix until combined. Add mix-ins. Spoon dough onto cookie sheet and bake for 7-10 minutes or until desired doneness. Makes about 8 cookies
Recipe and picture form T.D.F. recipes "to die for" Click on the link to see more of Rachelle's recipes
Friday, September 23, 2011
Vegan French Toast Sticks
Better than ever... I love these! My kids {LOVE} french toast. So much thatoen morning I couldn't get them out of bed, so I told them I made french toast... and Viola, they got up ran down stairs, and enjoyed their french toast that morning... This is the french toast I made! It really, {truly} is the best ever French Toast Sticks
Ingredients (use vegan versions):
1/2 cup nondairy milk
1/2 teaspoon almond or vanilla extract (almond works best)
2 tablespoons oil
1/4 teaspoon salt
1 tablespoon flour
2 tablespoons cornstarch
3 teaspoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 slices bread, each cut in 4 sticks
oil, as needed
fresh fruit cut up, optional
powdered sugar, to serve, optional
Directions:
1. Mix first 9 ingredients in bowl (through nutmeg). Dip sticks individually into mixture.
2. Over medium/low heat, on a well greased pan, lay sticks flat down. After 2 to 4 minutes turn sticks, they should be a light brown.
3. Sticks should turn easily when done. Fry for another 1 to 2 minutes before removing.
4. Top with fruit, and sprinkle some powdered sugar. Serves: 2, Preparation time: 10-20 minutes
Enjoy,
Mommy of 6 <3
Ingredients (use vegan versions):
1/2 cup nondairy milk
1/2 teaspoon almond or vanilla extract (almond works best)
2 tablespoons oil
1/4 teaspoon salt
1 tablespoon flour
2 tablespoons cornstarch
3 teaspoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 slices bread, each cut in 4 sticks
oil, as needed
fresh fruit cut up, optional
powdered sugar, to serve, optional
Directions:
1. Mix first 9 ingredients in bowl (through nutmeg). Dip sticks individually into mixture.
2. Over medium/low heat, on a well greased pan, lay sticks flat down. After 2 to 4 minutes turn sticks, they should be a light brown.
3. Sticks should turn easily when done. Fry for another 1 to 2 minutes before removing.
4. Top with fruit, and sprinkle some powdered sugar. Serves: 2, Preparation time: 10-20 minutes
Enjoy,
Mommy of 6 <3
Thursday, September 22, 2011
Vegan Chocolate Chip Cookies
Who would have known that Vegan cookies were this good?? My hubby didn't even notice they were Vegan, and I am not telling him!
Vegan Chocolate Chip Cookies
Ingredients (use vegan versions):
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon, to taste, optional
handful vegan chocolate or carob chips
1 cup raw sugar (turbinado; sucanat works too, but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Directions:
1. Very important-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works much better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350 degrees F.
2. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips. Make a well in the center and set aside. In a medium size bowl, add together sugar and oil; mix well.
3. Add the vanilla and then add the water; mix well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to.
4. Spoon onto ungreased cookie sheets. Bake for 10-12 minutes. The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in 2 minute increments from here until they get to where I like them.
5. Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans love them. In the words of my 7 year old son: Mom, THESE are the BEST EVER cookeis!
Serves: almost 2 dozen; Preparation Time: 10 minutes; Cooking Time: 10 to 12 minutes
Vegan Chocolate Chip Cookies
Ingredients (use vegan versions):
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon, to taste, optional
handful vegan chocolate or carob chips
1 cup raw sugar (turbinado; sucanat works too, but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Directions:
1. Very important-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works much better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350 degrees F.
2. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips. Make a well in the center and set aside. In a medium size bowl, add together sugar and oil; mix well.
3. Add the vanilla and then add the water; mix well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to.
4. Spoon onto ungreased cookie sheets. Bake for 10-12 minutes. The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in 2 minute increments from here until they get to where I like them.
5. Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans love them. In the words of my 7 year old son: Mom, THESE are the BEST EVER cookeis!
Serves: almost 2 dozen; Preparation Time: 10 minutes; Cooking Time: 10 to 12 minutes
Wednesday, September 21, 2011
Chocolate Avocado milkshake
While I was blog surfing this morning, I came across another one of my favorite blogs called, 52 Kitchen Adventures. The recipes we have tried from there, have been fantastic! Go check them out... Here!
Here is the most recent recipe we tried, and LIKED!!!
Chocolate Avocado Milkshake
Makes 1 serving
1/2 avocado
1-1/2 C milk
2 T unsweetened cocoa powder
1-2 T preferred sweetener (sugar, agave nectar, etc.)
1 t vanilla extract
A few ice cubes
Directions:
Place all ingredients in blender and blend until smooth. Serve immediately
Here is the most recent recipe we tried, and LIKED!!!
Chocolate Avocado Milkshake
Makes 1 serving
1/2 avocado
1-1/2 C milk
2 T unsweetened cocoa powder
1-2 T preferred sweetener (sugar, agave nectar, etc.)
1 t vanilla extract
A few ice cubes
Directions:
Place all ingredients in blender and blend until smooth. Serve immediately
Tuesday, September 20, 2011
Chocolate milkshake
What a wonderful concept... Guilt Free Chocolate Milkshake!!! OMGoodness, I can hardly contain my excitment!
Ingredients: (2 cups)
1 1/2 cups skim nonfat milk
2 tablespoons plain Oikos Greek yogurt
1 banana, sliced
2 tablespoons natural unsweetened cocoa powder
1 tablespoon agave syrup
Directions:
Combine all ingredients in a large measuring cup and blend with immersion blender or mix in a regular blender until smooth and bubbly on top. Serve immediately.
Ingredients: (2 cups)
1 1/2 cups skim nonfat milk
2 tablespoons plain Oikos Greek yogurt
1 banana, sliced
2 tablespoons natural unsweetened cocoa powder
1 tablespoon agave syrup
Directions:
Combine all ingredients in a large measuring cup and blend with immersion blender or mix in a regular blender until smooth and bubbly on top. Serve immediately.
Monday, September 19, 2011
Chocolate Chip Trifle Recipe
Ingredients:
1 (18 ounce) package NESTLE Refrigerated Chocolate Chip Cookie Dough
2 cups fat free milk
2 (3.4 ounce) packages instant vanilla pudding mix
2 (12 ounce) containers frozen non-dairy whipped topping
1 1/2 quarts sliced fresh strawberries
Fresh mint leaves (optional)
Fresh strawberries or raspberries (optional)
Directions:
1. Preheat oven to 375 degrees F.
2. Cut cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2 1/2-inch logs, ending with 16. Place on ungreased baking sheets.
3. Bake for 11 to 13 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
4. BEAT milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle 3/4 of crumbled cookies on bottom of deep 10-inch glass serving dish. Top with 1/3 of pudding mixture.
5. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. Garnish with mint leaves and strawberries.
Enjoy,
Mommy of 6 <3
1 (18 ounce) package NESTLE Refrigerated Chocolate Chip Cookie Dough
2 cups fat free milk
2 (3.4 ounce) packages instant vanilla pudding mix
2 (12 ounce) containers frozen non-dairy whipped topping
1 1/2 quarts sliced fresh strawberries
Fresh mint leaves (optional)
Fresh strawberries or raspberries (optional)
Directions:
1. Preheat oven to 375 degrees F.
2. Cut cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2 1/2-inch logs, ending with 16. Place on ungreased baking sheets.
3. Bake for 11 to 13 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
4. BEAT milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle 3/4 of crumbled cookies on bottom of deep 10-inch glass serving dish. Top with 1/3 of pudding mixture.
5. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. Garnish with mint leaves and strawberries.
Enjoy,
Mommy of 6 <3
Sunday, September 18, 2011
Red-Hot Apples
This recipe has been a childhood favorite for a slong as I can remember. It was one I will never forget my great grandma making for us! I LOVEd (well still do love) this recipe!
Red Hot Apples 2 green tart apples, cored
4 teaspoons brown sugar
1/4 glass red-hot candy
Vanilla ice cream, optional
Directions:
1. Cover a baking dish with foil. Spoon 2 tsp of sugar and 1 tablespoon red-hots in the center of the apples. Cover baking dish with foil tightly.
2. Bake at 350 for 25-30 min’s or even until eventually soft. Take out of oven and allow to cool for 10 minutes. Serve warm with vanilla ice cream!
~Enjoy,
Mommy of 6 <3
4 teaspoons brown sugar
1/4 glass red-hot candy
Vanilla ice cream, optional
Directions:
1. Cover a baking dish with foil. Spoon 2 tsp of sugar and 1 tablespoon red-hots in the center of the apples. Cover baking dish with foil tightly.
2. Bake at 350 for 25-30 min’s or even until eventually soft. Take out of oven and allow to cool for 10 minutes. Serve warm with vanilla ice cream!
~Enjoy,
Mommy of 6 <3
Saturday, September 17, 2011
Vanilla Churros with Chocolate Dipping Sauce
Vanilla Churros with chocolate sauce
Ingredients:
1 cup water
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 tsp. vanilla extract
1/4 cup sugar
1/2 to 1 tsp. ground cinnamon, depending on taste
Directions:
1. Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
2. In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.
3. In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.
4. Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.
Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
5. Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.
6. You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.
7. Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
8. While still warm, roll each churro into the dish with the sugar and cinnamon until coated
Dip in or serve with chocolate sauce!!! And Enjoy!
~Mommy of 6 <3
1 cup water
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 tsp. vanilla extract
1/4 cup sugar
1/2 to 1 tsp. ground cinnamon, depending on taste
Directions:
1. Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
2. In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.
3. In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.
4. Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.
Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
5. Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.
6. You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.
7. Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
8. While still warm, roll each churro into the dish with the sugar and cinnamon until coated
Dip in or serve with chocolate sauce!!! And Enjoy!
~Mommy of 6 <3
Friday, September 16, 2011
Spicy Sausage Pizza Pie
Ingredients:
1.5 pound bulk pork sausage
1.5 can (8 oz) pizza sauce
1/2 tsp dried oregano leaves
2 cups Original Bisquick® mix
1/4 cup process cheese spread, room temperature
1/4 mug hot water
Green as well as red-colored bell pepper rings, if desired
1.5 cup shredded mozzarella cheese (4 oz .)
Directions:
1. Heat stove to 375ºF. Spray a cookie sheet with cooking spray. Cook sausage in 10-inch skillet on medium-high , mix occasionally, till no longer pink; drain. Mix in pizza sauce and oregano; set aside.
2. Stir Bisquick mix, cheese spread and hot water until a smooth dough. Sprinkle a little Bisquick on the counter, and turn dough out. Move in Bisquick mix in order to coat. Form in to a ball; knead 5 times. Place on cookie sheet. Spread sausage mixture over crust in leaving a 3 inch border around the edge. Sprinkle 3/4 cup of cheese over the top, and fold up the sides leaving a hole at the top to envelope the insides. Top with bell pepper rings. Sprinkle with remaining cheese.
3. Bake 23-25 minutes or till crust is gentle golden brown and cheese is actually melted
1.5 pound bulk pork sausage
1.5 can (8 oz) pizza sauce
1/2 tsp dried oregano leaves
2 cups Original Bisquick® mix
1/4 cup process cheese spread, room temperature
1/4 mug hot water
Green as well as red-colored bell pepper rings, if desired
1.5 cup shredded mozzarella cheese (4 oz .)
Directions:
1. Heat stove to 375ºF. Spray a cookie sheet with cooking spray. Cook sausage in 10-inch skillet on medium-high , mix occasionally, till no longer pink; drain. Mix in pizza sauce and oregano; set aside.
2. Stir Bisquick mix, cheese spread and hot water until a smooth dough. Sprinkle a little Bisquick on the counter, and turn dough out. Move in Bisquick mix in order to coat. Form in to a ball; knead 5 times. Place on cookie sheet. Spread sausage mixture over crust in leaving a 3 inch border around the edge. Sprinkle 3/4 cup of cheese over the top, and fold up the sides leaving a hole at the top to envelope the insides. Top with bell pepper rings. Sprinkle with remaining cheese.
3. Bake 23-25 minutes or till crust is gentle golden brown and cheese is actually melted
Thursday, September 15, 2011
Blueberry Cream Cheese Ring
Oh the things you can do with those little cans of cresent dough!!!
Ingredients:
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can blueberry pie filling ( or cherry)
Glaze
1/2 cup powdered sugar
2-3 teaspoons milk
Directions:
1. Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
2. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling.
3. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown.
4. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.
These were a very yummy dessert!!!
Enjoy,
~Mommy of 6 <3
Ingredients:
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can blueberry pie filling ( or cherry)
Glaze
1/2 cup powdered sugar
2-3 teaspoons milk
Directions:
1. Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
2. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling.
3. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown.
4. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.
These were a very yummy dessert!!!
Enjoy,
~Mommy of 6 <3
Wednesday, September 14, 2011
Hot Apple Cider
Hot Apple Cider
2 quarts or litres apple juice
1 cup orange juice
1/2 cup lemon juice
1/2 cup brown sugar
1-2 cinnamon sticks
1 tbsp whole cloves in spice bag
Directions:
Heat apple juice almost to boiling. Add spice bag and cinnamon sticks. Simmer 5-10 minutes. Add orange juice, lemon juice and brown sugar. Heat. Serve in a Halloween punch bowl. Makes approximately 20 - 4 oz servings.
The Fall... The Fall... Oh how I love thee!
~Mommy of 6 <3
2 quarts or litres apple juice
1 cup orange juice
1/2 cup lemon juice
1/2 cup brown sugar
1-2 cinnamon sticks
1 tbsp whole cloves in spice bag
Directions:
Heat apple juice almost to boiling. Add spice bag and cinnamon sticks. Simmer 5-10 minutes. Add orange juice, lemon juice and brown sugar. Heat. Serve in a Halloween punch bowl. Makes approximately 20 - 4 oz servings.
The Fall... The Fall... Oh how I love thee!
~Mommy of 6 <3
Tuesday, September 13, 2011
Pepperoni Pizza Bites
Pepperoni Pizza Bites
Adapted from Everyday
Makes 24 (I actually got exactly 24!)
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup pizza sauce (I buy the 8 oz cans of pizza sauce)
2 Tablespoons finely chopped fresh basil (optional)
Directions:
Preheat oven to 375. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. (Watch them close. I have found that all mini muffin cups are not created equal. My new pan has smaller cups than my old one.)
Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Serve the puffs with the pizza sauce for dipping
Makes 24 (I actually got exactly 24!)
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup pizza sauce (I buy the 8 oz cans of pizza sauce)
2 Tablespoons finely chopped fresh basil (optional)
Directions:
Preheat oven to 375. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. (Watch them close. I have found that all mini muffin cups are not created equal. My new pan has smaller cups than my old one.)
Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Serve the puffs with the pizza sauce for dipping
Monday, September 12, 2011
Apple-Blue Cheese bites
These ROCK! I am serious! You look at the ingredients going... "Um, really?" But seriously, they were awesome! Try them and tell me what you think!
INGREDIENTS
• 1 cup crumbled blue cheese (4 oz)
• 1/4 cup chopped pecans
• 1 oz cream cheese, softened
• 1/2 teaspoon dried rosemary leaves, crushed
• 2 medium apples, peeled
• 1 8 oz can crescent dinner rolls
DIRECTIONS
1. Mix blue cheese, pecans, cream cheese and rosemary. Cut each apple into 16 wedges; set aside.
2. Separate dough into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1 tablespoon cheese mixture over each triangle; place 2 apple wedges along wide end of each triangle. Roll up each triangle from wide end and place point side down 1 inch apart on ungreased cookie sheet.
3. Bake at 375°F 18 to 22 minutes or until golden brown. Serve warm.
INGREDIENTS
• 1 cup crumbled blue cheese (4 oz)
• 1/4 cup chopped pecans
• 1 oz cream cheese, softened
• 1/2 teaspoon dried rosemary leaves, crushed
• 2 medium apples, peeled
• 1 8 oz can crescent dinner rolls
DIRECTIONS
1. Mix blue cheese, pecans, cream cheese and rosemary. Cut each apple into 16 wedges; set aside.
2. Separate dough into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1 tablespoon cheese mixture over each triangle; place 2 apple wedges along wide end of each triangle. Roll up each triangle from wide end and place point side down 1 inch apart on ungreased cookie sheet.
3. Bake at 375°F 18 to 22 minutes or until golden brown. Serve warm.
Friday, September 9, 2011
Honey Cinnamon Yogurt with Fruit
Ingredients:
2 plums
1 navel orange
1 cup red grapes
1 cup vanilla organic yogurt
1/4 cup honey
1/2 tsp. ground cinnamon
Directions:
Chop plums, supreme (section) the oranges and halve the grapes, divide the mixed fruit among 4 cups. combine yogurt with honey and cinnamon. Top each fruit cup with 1/4 of the sauce.
*We added nectarines too!*
~Enjoy,
Mommy of 6 <3
2 plums
1 navel orange
1 cup red grapes
1 cup vanilla organic yogurt
1/4 cup honey
1/2 tsp. ground cinnamon
Directions:
Chop plums, supreme (section) the oranges and halve the grapes, divide the mixed fruit among 4 cups. combine yogurt with honey and cinnamon. Top each fruit cup with 1/4 of the sauce.
*We added nectarines too!*
~Enjoy,
Mommy of 6 <3
Thursday, September 8, 2011
10 minute apple sauce
Alton Brown sure knew what he was doing by this! MY KIDS LOVE IT!
Ingredients:
3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon
Directions:
In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use
Ingredients:
3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon
Directions:
In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use
Wednesday, September 7, 2011
Almond Blueberry Granola bars
These are the best ever after school snack, or an awesome breakfast on the go...
Ingredients:
1/2 cup peanut butter
1/2 cup honey
1 cup crispy brown rice cereal
1 cup granola
1/2 cup almonds, chopped
1/2 cup dried blueberries, chopped
1/4 teaspoon salt
Directions:
1. Put peanut butter and honey in a small glass bowl and microwave on high for 1 minute or until they melt together; whisk to combine.
2. Put the crispy cereal, granola, almonds, blueberries and salt in a bowl and add the mixture of peanut butter and honey; stir well to combine.
3. Line an 8-inch-square baking dish with parchment paper. Spread the granola mixture evenly into the dish, pressing down gently, and cover with plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the parchment paper out of the dish; peel off the paper and cut the bars to any size you like.
Makes about 16 to 20 granola bars.
Ingredients:
1/2 cup peanut butter
1/2 cup honey
1 cup crispy brown rice cereal
1 cup granola
1/2 cup almonds, chopped
1/2 cup dried blueberries, chopped
1/4 teaspoon salt
Directions:
1. Put peanut butter and honey in a small glass bowl and microwave on high for 1 minute or until they melt together; whisk to combine.
2. Put the crispy cereal, granola, almonds, blueberries and salt in a bowl and add the mixture of peanut butter and honey; stir well to combine.
3. Line an 8-inch-square baking dish with parchment paper. Spread the granola mixture evenly into the dish, pressing down gently, and cover with plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the parchment paper out of the dish; peel off the paper and cut the bars to any size you like.
Makes about 16 to 20 granola bars.
Tuesday, September 6, 2011
Parker Pasta Salad
A friend of mine asked for this months ago, and I have been a bad friend, and kept forgetting to get it to her... So hopefully she can forgive me... :)
Here is our favorite pasta salad:
Ingredients: 1-16 oz Box of Garden Rotini
6 oz cheese- cubed (any variety, we like to mix it up and use half pepper jack, and half colby)
1 pkg bite size pepperoni ( I use turkey, but you can use regular)
1 powder ranch package ( I forget what they are called, but the powdered ranch dressing)
1-16 oz bottle of zesty Italian dressing
1/4 cup sour cream
1/4 cup parmesan cheese- grated
fresh brocolli
frozen peas- defrosted
fresh cherry or grape tomatoes
black olives
Directions:
1. Boil pasta, drain and set aside. In a smal bowl mix together, ranch, italian dressing, sour cream, and parmesan cheese- set aside.
2. Pour pasta into large bowl, add cheese, pepperoni, and mix in as many or as little veggies as you would like. These are the ones I use, but feel free to mix it up! You can also add, zucchini, carrots, cucumbers, celery, etc.
3. Mix in the dressing mixture, and stir well. Place into refrigerator and chill for three hours! Serve cold!
Enjoy!!!
~Mommy of 6 <3
Here is our favorite pasta salad:
6 oz cheese- cubed (any variety, we like to mix it up and use half pepper jack, and half colby)
1 pkg bite size pepperoni ( I use turkey, but you can use regular)
1 powder ranch package ( I forget what they are called, but the powdered ranch dressing)
1-16 oz bottle of zesty Italian dressing
1/4 cup sour cream
1/4 cup parmesan cheese- grated
fresh brocolli
frozen peas- defrosted
fresh cherry or grape tomatoes
black olives
Directions:
1. Boil pasta, drain and set aside. In a smal bowl mix together, ranch, italian dressing, sour cream, and parmesan cheese- set aside.
2. Pour pasta into large bowl, add cheese, pepperoni, and mix in as many or as little veggies as you would like. These are the ones I use, but feel free to mix it up! You can also add, zucchini, carrots, cucumbers, celery, etc.
3. Mix in the dressing mixture, and stir well. Place into refrigerator and chill for three hours! Serve cold!
Enjoy!!!
~Mommy of 6 <3
Sunday, September 4, 2011
Homemade Baby Food
Here is a really good link that describes how to make your own.. with ease!!!
http://babyfit.sparkpeople.com/articles.asp?id=648
Cooked Meats and Poultry: Place ½ cup cubed, cooked meat into the blender. Add about 4 tablespoons of liquid (such as meat broth, water, breast milk, or formula). Blend until smooth.
Fruits and Vegetables: Put ¾ cup cooked fruits or vegetables into the blender. Add 2 tablespoons of water or juice. Process until smooth.
Creamed Fruit and Cottage Cheese: Put ½ cup of cottage cheese and 3 tablespoons of canned or cooked fruit into a blender. Add breast milk, formula or juice to reach the desired consistency. Process until smooth.
Meal-in-One: Place 1 cup cooked meat, 2/3 cup cooked vegetables, ½ cup cooked rice (or noodles, potatoes, or baby cereal), 1 cup liquid (brother, vegetable juice, breast milk, or formula) into a blender. Puree to desired consistency. Freeze in ice cube trays. Makes 3 cups, or 15 food cubes.
http://babyfit.sparkpeople.com/articles.asp?id=648
Cooked Meats and Poultry: Place ½ cup cubed, cooked meat into the blender. Add about 4 tablespoons of liquid (such as meat broth, water, breast milk, or formula). Blend until smooth.
Fruits and Vegetables: Put ¾ cup cooked fruits or vegetables into the blender. Add 2 tablespoons of water or juice. Process until smooth.
Creamed Fruit and Cottage Cheese: Put ½ cup of cottage cheese and 3 tablespoons of canned or cooked fruit into a blender. Add breast milk, formula or juice to reach the desired consistency. Process until smooth.
Meal-in-One: Place 1 cup cooked meat, 2/3 cup cooked vegetables, ½ cup cooked rice (or noodles, potatoes, or baby cereal), 1 cup liquid (brother, vegetable juice, breast milk, or formula) into a blender. Puree to desired consistency. Freeze in ice cube trays. Makes 3 cups, or 15 food cubes.
Saturday, September 3, 2011
Homemade Babyfood
I have gotten many request for homemade babyfood lately... so I thought I would share. Do you want to offer your baby the best that nature has to offer? You can skip the pricey jars of organic baby food and head to the produce section for ingredients to make your own. With my oldest I didn't make our own baby food, and he turned ou to be my pickest eater. With all the rest, I made our own, and they eat everything! There is such versatility with flavors when you make your own food, that you can really get your little one experimenting with new flavors. You would be surprised at what your little one wil eat! Mine would eat turnips, cabbage, esparagus, etc.
Here are some advantages to making your own organic baby food:
1. It's less expensive. A pound of fresh organic carrots will run you about $1. A four-ounce jar of organic baby food carrots cost about $.75--or $3 a pound!
2. It tastes better. Homemade baby food actually tastes like food, and your baby will grow accustomed to the flavor of fresh fruits and vegetables, possibly making them more likely to accept those foods later.
3. You know what's in it. You know for sure that it's free of additives and preservatives.
4. You can tailor the texture to your baby's preference and developmental stage.
5. It is more nutrient-rich than jarred. Since you made it, you know it hasn't been sitting for months on the supermarket shelves.
6. It's fun!
Tip I had share: Gerber started canning baby food in 1928. Before that, babies ate food that their parents mashed and stained for them. Now that we have blenders and food processors, making homemade baby food is a breeze
I will share some of our favorite recipes this week! Enjoy!
~Mommy of 6 <3
Here are some advantages to making your own organic baby food:
1. It's less expensive. A pound of fresh organic carrots will run you about $1. A four-ounce jar of organic baby food carrots cost about $.75--or $3 a pound!
2. It tastes better. Homemade baby food actually tastes like food, and your baby will grow accustomed to the flavor of fresh fruits and vegetables, possibly making them more likely to accept those foods later.
3. You know what's in it. You know for sure that it's free of additives and preservatives.
4. You can tailor the texture to your baby's preference and developmental stage.
5. It is more nutrient-rich than jarred. Since you made it, you know it hasn't been sitting for months on the supermarket shelves.
6. It's fun!
Tip I had share: Gerber started canning baby food in 1928. Before that, babies ate food that their parents mashed and stained for them. Now that we have blenders and food processors, making homemade baby food is a breeze
I will share some of our favorite recipes this week! Enjoy!
~Mommy of 6 <3
Friday, September 2, 2011
Old Fashioned Orange Sherbert
Recipe originally from a 1950's orange juice advertisment, but updated using an ice cream freeser and ot freezer trays! The best thing about it... IT ONLY HAS FOUR INGREDIENTS! Isn't that awesome!
1 can(s) evaporated milk
1 can(s) 6 oz can of frozen orange juice concentrate,undiluted
1/2 c sugar
1/8 tsp salt
Directions:
1. Open evaporated milk and put in freezer until ice crystals begin to form around the edges.
2. In a separate bowl combine last 3 ingredients and have them ready to add to whipped milk.
3. Turn the iced milk into well chilled mixer bowl and whip with beaters until stiff.
4. Add the last three ingredients very slowly, 1 TBS at a time to whipped milk.
5. Whip until very stiff.
6. Pour into prepared ice cream machine and process according to your freezers directions.
*The original 1950's recipe says pour into freezer tray and freeze till firm. If you do not have access to an ice cream maker you may do this also. Makes 1 1/4 quarts
Enjoy,
~Mommy of 6 <3
1 can(s) evaporated milk
1 can(s) 6 oz can of frozen orange juice concentrate,undiluted
1/2 c sugar
1/8 tsp salt
Directions:
1. Open evaporated milk and put in freezer until ice crystals begin to form around the edges.
2. In a separate bowl combine last 3 ingredients and have them ready to add to whipped milk.
3. Turn the iced milk into well chilled mixer bowl and whip with beaters until stiff.
4. Add the last three ingredients very slowly, 1 TBS at a time to whipped milk.
5. Whip until very stiff.
6. Pour into prepared ice cream machine and process according to your freezers directions.
*The original 1950's recipe says pour into freezer tray and freeze till firm. If you do not have access to an ice cream maker you may do this also. Makes 1 1/4 quarts
Enjoy,
~Mommy of 6 <3
Thursday, September 1, 2011
Broccoli Salad
This is the best cold salad EVER!!! Even my bacon-loving, non-veggie-eatting hubby loves!
Broccoli Salad
Ingredients
8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.
Broccoli Salad
Ingredients
8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.
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