Friday, December 17, 2010
Peppermint Patties
I found this recipe in my Family Fun magazine and decided to make them this Christmas season. They are the addictive classics, with a snappy, minty middle and a luscious chocolate coating. My biggest tip for making them would be to keep them cold! I split the batch in half and kept rotating them out of the freezer as I did each step. Also, do not try to do them without parchment paper, Silpat mat, or similar. They will stick! Other than that, they are easy and make a pretty presentation. You could also experiment making them with other flavors such as lemon or orange.
Ingredients
• 2 tablespoons plus 1 teaspoon water
• 1 tablespoon light corn syrup
• 1 teaspoon fresh lemon juice (I used half this)
• 1 teaspoon peppermint extract (I used 3/4 this)
• 1 (1-pound) box confectioners' sugar (3-3/4 cups)
• 1 tablespoon shortening
• 10 to 12 ounces semisweet or bittersweet chocolate chips
• 6 hard mint candies, crushed in a Ziploc bag with a rolling pin
Instructions
1. In the bowl of an electric mixer, stir together the water, corn syrup, lemon juice, and peppermint extract, then sift in half the confectioners' sugar. Add the shortening. Beat on medium, then slowly sift in the remaining confectioners' sugar until the mixture is well combined.
2. Knead the mixture into a ball (it will be very stiff; if necessary, add 1/2 teaspoon water to make it workable). Use the bottom of a glass pie plate to apply firm, even pressure to flatten the ball between sheets of waxed paper into a circle about 9 inches in diameter and 1/4 inch thick. Lay the waxed-paper-covered disk on a cookie sheet and freeze it until it's firm, about 15 minutes.
3. Place the frozen disk on a cutting surface and remove and reserve the waxed paper. Cover a cookie sheet with parchment. With a small round cutter (ours was 1-1/4 inches), cut out circles from the disk, then place them on the cookie sheet. Gather the scraps into a ball, use the pie plate and waxed paper to flatten it again, and cut more circles until the entire disk is used up. Freeze the circles for 10 minutes.
4. Meanwhile, melt the chocolate in the top of a double boiler over barely simmering water. Coat the patties one at a time: balance each on a fork and dip it (use another fork as needed to flip the patty in the chocolate), then shake off any excess chocolate before returning the coated patty to the parchment. Sprinkle each patty with a bit of crushed mint candy. Add more chocolate to the double boiler as necessary until all the patties are coated.
5. Harden the finished patties in the refrigerator for at least an hour, and preferably overnight. Store them in an airtight container in the fridge, layered between sheets of waxed paper, for up to one month. Include tags with your gifts instructing recipients to keep the patties refrigerated. Makes 5 dozen.
Thursday, December 16, 2010
Easy Chicken and Cheese Enchiladas
1 can (10 3/4) oz. Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
other toppings as desired, olives, cilantro, pico de gallo, avocado
1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2 qt shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
4. Bake at 350 for 40 minutes. or until enchiladas are hot and bubbling. Top with tomato and onion.
(I add green chilies to the chicken mixture. I remove the foil half way through baking to crisp the tortillas a bit.)
Monday, December 6, 2010
Collard Wraps
This easy lunch has quickly become a family favorite. It doesn't even need a recipe really. It can be varied with whatever veggies and greens are in season. But here are a few hints for newbies to raw recipes so that it still tastes just as yummy every time with slight variations no matter what you use.
Raw Almond Yogurt with Diced Apples
I know I haven't posted any recipes in a while. As mothers, kids keep us busy I suppose. But I would really like to start doing more raw and vegan recipes. For our little family, this journey of healthy eating has been somewhat of a struggle. I won't lie. But every now and then, we are suddenly inspired and set ourselves on crazy mode for finding yummy new recipes again. After a setback this last Thanksgiving (because we decided to have a traditional dinner) we needed some new recipes to regain some immune strength and our health. This easy recipe requires a little prep work the night before, but is super easy and surely hits the spot.
Friday, November 19, 2010
My Morning Greens
Purles Shake-a Shake-a
(These are all estimated quantities. I just dump, then taste and adjust.)
- 1 cup milk/water
- 1/2 cup orange juice or 1 whole orange
- 3 Tbsp omega oil blend
- 2 Tbsp wheat germ
- 1 pkg dry oatmeal
- couple spoonfuls plain yogurt
- 3 packed handFULS spinach (then I taste it and add more if it tastes like I can hide it)
- a couple kale leaves
- 1-3 carrots
- wedge of purple cabbage
- wedge each of lemon and lime, rind on
- frozen fruit - banana, strawberries, grapes, pineapple, berries, peaches, mango
- splash of vanilla (I think this is the key to masking the taste of the other stuff. I can add twice as much spinach since I started adding vanilla.)
- honey or agave, to taste, if needed. (This usually depends on the sweetness of the fruit.)
* Tips and Tricks - I make my own fruit blend of whatever is on sale or in season. I stock up when grapes and strawberries are .79/lb. or when pineapple is .99/ea., or when people are begging for help eating all the fresh peaches off their trees. I bring it home, wash and chop it so it's ready to throw in a shake. Then I lay it out on a cookies sheet and put it in the freezer. Once frozen, I put it in a bag and it's ready to go. Inexpensive and custom made fruit smoothie blend!
Friday, November 12, 2010
Salted Nut Bars
12 oz peanut butter chips
3 Tbsp butter
1 can sweetened condensed milk
10 oz bag miniature marshmallows
1 tsp vanilla
Wednesday, November 10, 2010
Fit For a Hero Chocolate Cake
- 1 box chocolate fudge cake mix (I used SuperMoist's Triple Chocolate Fudge, but any chocolate kind with pudding in it works - the fudge is definitely better than Devil's Food, promise!)
- 2/3 cup water
- 1/3 cup orange juice
- 1 cup sour cream
- 3 eggs
- 6 oz. chocolate chips (3/4 cup)
Bake at 350* F. for 40-45 minutes.
- 3 Tbsp. butter (you can melt it; I just used softened butter and then zapped the whole glaze for 25 seconds to make it pourable)
- 1 cup powdered sugar, sifted
- 1 tsp. vanilla
- 2 Tbsp. hot water
- 6 Tbsp. cocoa
Hit the Spot Ham and Potato Soup
Servings: about 8
3 1/2 cups peeled and diced potatoes (about 2 1/2 lbs.)
1-2 cloves garlic, or to taste
2-3 carrots, small dice
Stove Top Directions:
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Slow-Cooker Directions:
Combine all ingredients except last three in slow-cooker. Cook on low for 6 hours. Combine the butter, flour, and milk then add to slow-cooker. Cook on low 1 hour more.
Add Ins or Substitutions:
corn
green beans
Instead of ham add Italian sausage and peppers,
or chicken and broccoli,
or clams.
Thursday, September 16, 2010
Tin Foil Potatoes
I make these potatoes often whenever I'm grilling meat to make the best use of my grill time and keep the mess out of the kitchen. Nothing fancy but simple, fast, and tasty.
1 quart potatoes, drained and rinsed
onions and peppers, large dice
olive oil
seasonings to taste
Combine all ingredients in a bowl and stir to coat. I seasoned mine with Jonny's Garlic Spread and Seasoning from Costco. Taylor used a potato seasoning packet and I think she added corn to hers also.
Wrap in a thin layer with a large piece of tin foil. Since the potatoes don't have to cook, they don't take long just to heat. I leave mine on for the whole time I'm cooking the meat, turning once, so they get crispy.
Wednesday, September 8, 2010
Pass the Recipe
Kristen, Taylor told me you did a tin-foil dinner type one on the grill and I'd love to hear about it!
Thanks!
Sunday, June 13, 2010
Cranberry Vinaigrette
Until my sister introduced this recipe to me, I wasn't a big fan of vinaigrette dressings. This recipe, however, is more sweet than vinegar, thick and creamy. Served over spinach, candied pecans, cucumbers and feta cheese it was almost like eating dessert! It makes about a quart and stores well in the fridge.
Ingredients:
1 Cup granulated sugar
2 Teaspoons dry mustard
1 Teaspoon salt
2/3 Cup vinegar (I used white vinegar, but use what you prefer!)
2 heaping Tablespoons Mayonnaise
2/3 Cup Craisins
1 1/2 - 2 Cups vegetable oil (I used 1 1/2)
Directions:
Combine all ingredients, except oil, in a blender or food processor and process until well combined. With power on medium, add the oil in a slow and steady stream until the dressing emulsifies.
Store refrigerated in an airtight container.
Monday, June 7, 2010
Sweet Potato Dip
This sour cream dip pairs perfectly with Taylor's sweet potato fries. A cool and tangy alternative to the typical ranch dip.
Ingredients:
¾ cup sour cream
2 teaspoons fresh lime juice
1 teaspoon chopped fresh cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon ground cumin
¼ teaspoon salt
1/8 teaspoon lime zest
Combine all the ingredients in a bowl and mix well.
Yield: ¾ cup
Tuesday, May 18, 2010
Grandma Larson's Rhubarb Sauce
Grandpa told the news once that the secret to his long life is sugar. Here's a way to put a little more into your diet!
Rhubarb
Water
Sugar
Jello
Put cut up rhubarb into a sauce pan. Measure water you add to bring level of water even with rhubarb at top. Bring to a boil and then add 1 cup of sugar for each 2 cups of water used. Turn down heat and cook about 5 minutes more. When done, add one small (3 ounce) package of strawberry or raspberry jello for each 2 to 3 cups of water used, depending on how sweet you like it. Let cool or eat it warm. "We love it warm with some half and half added. My sister loves it made into malts. My father loves it with a slice of fresh bread. Actually, rhubarb is best made into pie, hahaha."(Mom).
Limeade Slush
This recipe is from my good friend, Heidi Bartlett. It's a great party punch. So light, refreshing, and completely simple to throw together at the last minute, as most of the preparation needs to be done ahead of time.
8 cups water
3 cups sugar
1 (12 oz) limeade concentrate
2 (12 oz) water
3 (2 liter container) Sprite
Boil sugar and water until sugar is dissolved. Add the concentrate and water. Cool. Pour evenly into 3 Ziploc bags and *freeze. For each bag of frozen mixture, combine with a 2-liter of Sprite.
* I typically like to freeze punch concentrates in a bunt pan, or other decorative shape to provide a nice presentation as it floats in the punch bowl. Don't worry about anything like this for this recipe, however. You will want to break up the ice with a knife so that it slushes up.
Tuesday, April 6, 2010
Whole Grain Banana Bread
1/4 cup pure maple syrup
1/4 cup of white sugar
2 eggs
2 tablespoons coconut oil
3 tablespoons kefir or buttermilk
1 teaspoon vanilla
3 medium bananas
2/3 cup barley flour
2/3 cup oat flour
2/3 cup soft white wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Preheat oven to 350 degrees F. Grease a 5x9 inch loaf pan. Cut a 5x9 inch piece of parchment and place in the bottom of the pan.In blender place syrup, sugar and egg. Blend on low for 45 seconds. Add oil, kefir, vanilla and bananas. Blend again for 30 seconds. Place the remaining ingredients on top of mixture. Pulse until mostly combined, finish mixing with a spatula and pour into loaf pan. Bake for about 45 minutes.
Be sure to check the bread a couple times in the last 10 minutes for doneness. Press gently on the middle of the loaf, firm is done. When you remove loaf from the oven, let cool 5-10 minutes in the pan, then turn out on a wire rack and peel the parchment from the bottom.
Thursday, March 11, 2010
Millet, Quinoa, and Corn Chowder Soup
This hearty chowder is a great way to add different grains into your diet. Quinoa (pronounced keen-wa) is a complete protein, containing all nine essential amino acids. I adapted this recipe from "Whole Grains Every Day, Every Way," by Lorna Sass.
Serves 6
Ingredients:
3 Tablespoons butter
1 1/2 cups finely chopped leeks (white and light green parts)
1 cup finely diced celery
1/2 cup finely diced red bell pepper
1/4 teaspoon salt; plus more to taste
1/4 amaranth or millet
1/2 cup ivory quinoa, thoroughly rinsed
1/4 teaspoon dried thyme
4 cups fresh or thawed frozen corn kernels
4 cups stock (chicken, turkey, or vegetable)
1 cup whole milk
2 Tablespoons fresh flat-leaf parsley
Pepper, to taste
Directions:
1. In a large heavy pot, melt 2 tablespoons of the butter over medium-high heat. Stir in the leeks, celery, red bell pepper, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.
2. Stir in the amaranth or millet and 3 cups of stock. Bring to a boil over high heat. Stir in the quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes.
3. Meanwhile, in a blender or food processor, puree 3 cups of the corn kernels with 1 cup of stock. When the quinoa has cooked for 10 minutes, stir the corn puree and the remaining corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth or millet are tender, 3 to 5 more minutes. When the quinoa is done, there will be no starchy white dot in the center of each grain, and some of the germs' "tails" may unfurl and float freely. On close inspection, the amaranth or millet will look like tiny opaque bubbles floating on the surface.
4. Stir in the milk and remaining tablespoon of butter. Add more salt, if needed, and pepper to taste. Divide into portions and garnish each with a little parsley.
The soup thickens upon standing; thin as needed with additional milk, and add salt to taste.
Saturday, January 30, 2010
Loy's Grapenut Bread
Loy's Grapenut Bread
Serves: 10
Loy always has grapenut bread on hand and you'll drive a long way to find any better, if then.
4 eggs, beaten
4 cups buttermilk
3 cups sugar
2 cups grapenut cereal
8 cups flour
2 teaspoons baking soda
4 teaspoons baking powder
2 teaspoons salt
Bake 45 minutes at 350*
Mix all ingredients together until blended. Divide into 2 greased loaf pans. Sprinkle with additional sugar across top. Bake.
Sunday, January 24, 2010
Prudence Pennywise
Friday, January 22, 2010
Vegan Artichoke Dip
Thursday, January 21, 2010
Raw Strawberry Cheesecake
Friday, January 15, 2010
Oat-Sun Burgers
Bring the following to a boil and simmer for 3-5 minutes.
3 cups water
1/4 cup Bragg Liquid Aminos
3/4 cup finely chopped onion
1 tsp. sweet basil
Then add the following and stir:
3 cups quick rolled oats
1/2 cup raw unsalted sunflower seeds (may also use chopped pecans or walnuts)
Return mixture to a boil. Remove from heat and let set for 5 minutes. Form into burgers while mixture is still hot by pressing into a wide-mouth jar ring. Remove ring and repeat.
Bake at 350* on a sprayed cookie sheet for 30 minutes. Then flip burgers and bake 15 minutes longer on second side. Serve with gravy or in a sandwich. These can be made in advance and be frozen for later use.
Thursday, January 14, 2010
Sun Oat Burgers
My mom made these years ago but could never find the recipe again. I was thrilled to hear that you have it and have been craving them ever since. Also a great recipe to make for our husbands who are trying to trim their waist lines. PLEASE PASS THE RECIPE!
Thanks!
Thursday, January 7, 2010
Softest Play-Dough In The West
5 cups flour
1 cup salt
2 Tbsp alum or cream of tartar
6 Tbsp oil
4 cups boiling water
* To make colored play-dough - add food coloring to the water, or powdered tempura to the flour.
Boil water. Add oil. Stir in dry ingredients and mix well. Knead until soft. Store in an air tight container for months.