Tag Archives: Bake

Eggnog Snickerdoodles

3 Jan

The tastiest way to use up that left over eggnog from the holidays! These snickerdoodles are so fluffy and moist, and bake up so pretty. 🙂

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Ingredients:

1 cup butter, room temperature

2 cups sugar

1 egg

1 tsp vanilla

1 cup eggnog

4 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 tsp cream of tartar

1/3 cup sugar + 1/2 tsp ground nutmeg

Preheat oven to 350^F. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time; then add vanilla. In a separate bowl, sift together flour, baking soda, salt, and cream of tartar. Add the flour mixture to the creamed mixture, alternating with the eggnog. The dough will be thick and slightly sticky.

Mix together 1/3 cup sugar and ground nutmeg in a small bowl. Shape the dough into rounded tablespoon size balls and roll in sugar and nutmeg mixture. Place 2 inches apart on baking sheet and bake for 8-10 minutes, until cookies are just set and starting to crack.

 

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Frosted Zucchini Bars

9 Oct

I will never be a truly successful blogger. Want to know why? Because I get all excited about my blog for about 6 months…then I get lazy. Or busy. Or both. And my poor blog suffers. However! If you stick with me, I promise that I will get to the ever-growing list of recipes. Promise.

Anyone else have zucchini coming out their ears from their over-successful garden? Yeah…me either. We actually have a ton of tomatoes this year (the ironic thing being, I’m the only one in my entire house that eats them) but our zucchini never made it. I think there’s something wrong with us. All of our neighbors got a ton! I’ll trade a few of my tomatoes so I can make these. 🙂 My sister passed this batch along and they look so good!!! (it’s times like these that you curse the fact that your sibling lives clear across the country and you can’t skip over to have a taste)

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Ingredients

    • 1 1/4 c. butter, softened
    • 3/4 c. sugar
    • 3/4 c. brown sugar, packed
    • 3 eggs
    • 2 tsp vanilla
    • 2 1/2 c. flour
    • 1 Tbsp baking powder
    • 1 1/2 tsp cinnamon
    • 2 c. zucchini, grated
Frosting
  • 2 c. powdered sugar
  • 1 tsp cinnamon
  • 2 Tbsp butter, melted
  • 1 tsp vanilla
  • 2 Tbsp milk

Instructions

  1. Cream butter and sugars. Add eggs and vanilla. Mix in flour, cinnamon and baking powder. Blend in zucchini.
  2. Pour into greased jelly roll pan. Bake at 350 degrees for 25-30 minutes. Cool.
  3. Prepare frosting. Add more milk if necessary to get right consistency. Spread over cooled bars.

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http://www.julieseatsandtreats.com/2011/07/cinnamon-frosted-zucchini-bars/

 

S’more Brownies

29 Sep

Just spent the last 2 weeks slaving over nine, rather complicated, Shakespearean costumes. Loved it…but I almost went insane. As did my puppy, who was abandoned outside the whole time because I simply could not sew and watch his every move at the same time (he’s a chewer). But don’t you worry, he was able to find ample entertainment. Our drip system will have to be replaced and a few plants have now been replanted about 10 times each. Not sure my husband is happy that I sacrificed the back yard :), but hopefully he’ll forgive the dog…and me.

Here’s my peace offering:

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Ingredients:

  • 14 full graham crackers
  • 1/2 cup melted butter
  • 1/4 cup sugar
  • one batch of your favorite brownie recipe (boxed or homemade, make as directed but do not bake)
  • 2 cups mini marshmallows
  • 1 cup chocolate chips

First make the graham cracker crust. Put 10 of the graham cracker and sugar in the bowl of a food processor and pulse until you have fine crumbs.  Add butter and mix until combined. Press into the bottom of a 9×12 pan and bake at 350  for 9-10 minutes until lightly golden. Remove from over and let cool for 10 minutes.

Pour on the brownie batter and cook for another 20-25 minutes until almost set.

While baking, crush the remaining graham crackers by hand and combine with marshmallows and chocolate chips. Scatter mix over the brownies and cook for 5-8 minutes until marshmallows are melted and slightly toasted.

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http://bloomdesignsonline.com/2014/01/make-it-monday-brownie-smores.html

Baked Ziti

6 Sep

My husband and I are taking dance classes every Friday this month (P.S. I’m pretty excited about typing this post because I’m using my pinkie again – stitches are out and, though it looks terrible still, I can use it without being scared it is going to split in half…yay me). It was so fun! And, unlike most of the husbands, mine was actually excited to be there. 🙂 I’m not a huge dancer, but I wish I was. Baby steps…

Of course, while we were out, baby boy decided to shove a spoon down his throat and bleed all over poor auntie (she has the worst luck – last time one of the kids puked all over her…I swear I don’t plan these things). We’re still up waiting for the on-call doctor to give us a buzz and make sure we don’t need to get his pretty little gash checked. Poor kid. He’s a bink-baby and having a spoon shaped gouge at the back of your throat kind of puts a damper on things when you want to suck. It’s going to be a long night, so I might as well get a blog entry in.

Baked Ziti –  as easy as spaghetti, but it sounds way fancier. 😉 The recipe calls for three different kinds of cheeses, but lazy-o me just used a bag of pre-shredded pizza-mix cheese (I figure it has a bit of everything in there anyways!). So, a pretty easy recipe jumped all the way to no-brainer. Cool beans. I told you I’m not a fancy cook. 🙂

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Ingredients:

1 pkg.  (16 oz.) ziti pasta
1 jar  (26 oz.) spaghetti sauce
1 container  (15 oz.)  Original Ricotta Cheese
1 pkg.  (8 oz.)  Shredded Mozzarella Cheese, divided
1/4 cup grated Parmesan Cheese

PREHEAT oven to 350°F. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water.

MIX spaghetti sauce, ricotta cheese and reserved 1/2 cup pasta cooking water in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly. Spoon into 13×9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover.

BAKE 30 min.; uncover. Bake an additional 10 min. or until heated through.

http://www.kraftrecipes.com/recipes/baked-ziti-54590.aspx

Apple Crisp

6 Jul

I am so behind on posting, these days. I’m in a production of Les Miserables this summer, so I’m not cooking new things as frequently (it’s a good thing my kids never get sick of mac and cheese), and when I do, I let them sit forever in my draft box because I can’t manage to upload the picture and write down the recipe in one sitting. So today I’m playing catch up! Hopefully I’ll get to the point that I can post more than one recipe a month. 🙂

This Apple Crisp is another one from my ‘there’s no way you can mess this up’ recipe collection. I like it because there is a single serving version, as well as a feed-the-crowd version.

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Apple Crisp For One:

Filling

1 medium cooking apple

2-3 drops lemon juice

1 Tbsp sugar

1/4 tsp ground cinnamon

Crumb Topping

2 Tbsp flour

2 Tbsp rolled oats

2 Tbsp brown sugar

dash of cinnamon

1 Tbsp softened butter

Peel and core apple and cut into 1/4″ slices. Place in 4″ round casserole dish. Sprinkle with lemon juice. Combine sugar and cinnamon in small bowl. Add to apples and toss to coat. Combine dry ingredients for crumb topping. Cut in butter with a fork until the mixture is crumbly.

Method 1:

Cover prepared filling (no topping) loosely with plastic wrap and microwave on high for 2 minutes. Stir gently, then sprinkle with crumb topping mixture and bake, uncovered, at 375^F for 15-20 minutes.

Method 2:

Sprinkle crumb topping over apple/cinnamon sugar mixture and bake at 375^F for 30-40 minutes.

Apple Crisp for 6-8

Follow directions above for filling, using 6 medium cooking apples, 1 Tbsp lemon juice, 1/4 cup sugar, and 1 tsp cinnamon. Make the crumb topping as directed using 3/4 cup flour, 1 cup rolled oats, 1 cup brown sugar, 1 tsp cinnamon, and 1/2 cup softened butter.

Sprinkle topping over filling and bake at 375^F for 40-45 minutes until apples are tender.

Serve with ice cream.

 

Empanadas de Jamon y Queso (Ham & Cheese Empanadas)

10 Jun

 

My daughter’s class at school got to earn ‘trips’ this year. They went to Florida, Italy, and…a few other places that now I can’t remember, and she’s gone to bed so I can’t ask! The point being: My husband took the class on a ‘trip’ to Peru. He served a mission there for the LDS church for two years, so he got to show off some of his souvenirs, share pictures, teach a little Spanish, and treat the kids to some of the things Peruvians eat. We joked about having him bring one of our pet guinea pigs in and offer to cook him up for the class. 🙂 We thought we were pretty funny,. But kids never really laugh when they find out that that is as common as chicken down there. The usual reaction is horror – we decided to keep the guinea pigs home.

So, if you are in the mood for some authentic Peruvian and don’t have a large, hairy rodent handy or have children that may frown upon you poaching their pets, whip up one of these pretty darn awesome empanadas. I think the smoked gouda is what really takes these a few giant leaps up from a hot pocket – that, and the fact that they are homemade and not stuffed full of preservatives. They are a little cheater because you use puff pastry dough instead of making your own, but if you don’t tell, I won’t.

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Ingredients:

  • 1 package frozen puff pastry dough
  • 2 tablespoons butter
  • 1/2 cup flour
  • 1 cup milk
  • 2 eggs
  • 1/2 cup grated cheese (smoked gouda, edam, or similar)
  • 4 tablespoons grated parmesan
  • Pinch of cayenne pepper
  • Salt to taste
  • 1/4 pound deli ham
  • 1 egg yolk
  • 1 tablespoon water

Preheat oven to 400 degrees. Melt butter in saucepan on medium-low heat. Whisk flour into butter, and increase heat to medium. Cook, stirring, for 1-2 minutes. Whisk milk into flour/butter mixture and bring to boil, stirring. Sauce will thicken slightly. Whisk 2 eggs into mixture and cook, stirring, for 1 -2 minutes more or until sauce has thickened. Add grated cheese and parmesan and stir until melted. Remove from heat and add cayenne pepper and salt to taste. Roll out 1 sheet of puff pastry dough on a floured surface to 12 inches square. With a pizza cutter or sharp knife, cut dough into 12 3 x 4 inch rectangles. Mix egg yolk with water, and brush the edges of half of the rectangles with the egg yolk mixture. Place a piece of ham in the center of the rectangles brushed with egg yolk. There should be an edge of dough all around the ham. Top ham with 2 tablespoons of the cheese mixture. Cover the ham and cheese with one of the plain rectangles, and firmly press down around the edges to seal. Repeat with other sheet of puff pastry. Pastries may be frozen at this point, or kept in the refrigerator for up to 6 hours before baking. Prick the top of the empanadas several times with a fork, and brush tops lightly with the egg yolk mixture. Bake 20 minutes, or until puffed and golden brown. Serve hot.

 

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Original recipe: http://southamericanfood.about.com/od/snacksstreetfood/r/empanadascheese.htm

 

Chicken-Dressing Bake

20 May

My three-year-old just had a massive potty accident in bed. We’re talking torrential. And I’m pretty sure it’s mostly my fault. After putting her to bed approximately forty-seven times, I got a little frustrated and in so many words gave her the idea that ‘You better not get out of bed again, or else!’ Well, ‘or else’ back fired. We had another little talk explaining that having to go potty is always an ok reason to get out of bed. And if you have to go potty as bad as she apparently did, I highly suggest running out of bed! Ah, the joys of parenting. At least it is laundry day. I didn’t even blink at having to wash another load. 🙂

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Ingredients:

10 boneless chicken breasts

10 slices of swiss cheese

1 (10 oz) can cream of chicken

10 oz milk

1 pkg Stove Top stuffing mix

1/2 cup butter, melted

Place chicken breasts in a buttered 9×13 baking dish. Place a slice of cheese on top of each breast. Spread the following over chicken pieces: Mixture of 1 can of cream of chicken soup mixed with 1 soup can filled with milk. For stuffing mix: Mix the vegetable seasoning packet with dried bread crumbs (do not add any water or butter). Sprinkle the dry bread crumbs on top of the chicken pieces. Drizzle 1/2 cup melted butter over everything. Bake at 350^F for 1 hour and 15 minutes, uncovered.

Baked Spaghetti with Cream Cheese

12 May

Happy Mother’s Day!!! How I love being a mom – it is seriously the best. I can’t imagine life without my four little beans! They are crazy, messy, and can never find their shoes when we need them; but I am addicted their smiles, their hugs, their laughter…they are my little friends who go everywhere with me and I cannot express the joy I find in them.

And I really love having a mom. 🙂 I hope I can be half as successful as she is when it comes to the unselfish way she gives of her time and energy for others. Love you, Mom!!!

This is kind of like the ‘mother’ of all spaghetti. 😉 A little (or a lot!) of extra love thrown in!!!

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Ingredients

8 ounces uncooked spaghetti
1 pound ground beef
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
½ cup chopped green peppers (I usually omit or substitute red peppers)
cup chopped onions
8 ounces cream cheese
2 tablespoons milk
Fresh grated Parmesan cheese
French-fried onions (small can)

Directions

Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside. Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat. Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft. Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.) Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (amount subject to your own taste) Bake at 350 degrees for 25 minutes. Top with french-fried onions and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

Original recipe: http://www.keyingredient.com/recipes/944735043/baked-spaghetti-with-cream-cheese/

Blueberry Banana Bread

29 Apr

My five-year-old asked me today, “Mom, why do we always have to do everything you tell us to do?” This was after I told the kids they couldn’t play until they cleaned up the toy room. I know…worst mom ever! At first I told her, “Because I’m Mom, that’s why.” But then I decided to provide some enlightenment. I asked her if she knew what I did all day. “I cook for you, I clean up your messes, I do your laundry, I drive you places, I buy you fun prizes sometimes at the store, I take you to the library and the playground, I sit outside with you while you ride bikes, I let you play with friends while I do the dishes, I vacuum, I scrub toilets, I take care of you when you are sick…” We came up with a  pretty good list. And then I said, “Sometimes, I figure the least you can do is do what I say.” She gave me a pretty awesome pout, but decided not to argue. And someday, she’s going to call me on the phone and say, “Mom, guess what my five year old said to me today?” And I’m going to smile and say, “Serves you right. Love you!” 🙂

Blueberries and banana bread; they go together like kids and questions. Only the bread will always turn out great, even if the answers to your kids questions could use some work. 😉

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Ingredients:

1 3/4 cups flour

1 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

1/2 cup butter, at room temperature

1 cup sugar

2 eggs

1/4 cup buttermilk

1/2 tsp vanilla

3 ripe bananas, mashed

1 cup blueberries

Preheat oven to 350^F. Lightly coat five 3/4-inch mini loaf pans with non-stick spray.

In a large bowl, combine flour, baking powder, baking soda, and salt – set aside. Beat butter and sugar together until light and fluffy. Beat in eggs, buttermilk, and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to sugar mixture, beating just until incorporated. Add blueberries, and gently toss to combine.

Scoop the batter evenly into prepared loaf pans. Bake for 30-35 minutes, or until center tester comes out clean.

Candy Apple Pie

15 Mar

Happy Pi Day! I had a friend suggest that since this month is 3/14, it should really technically be Pi Month…I do not disagreed.

My husband’s work decided to celebrate Pi Day with, well, a pie party – naturally. Everyone was supposed to bring a pie to share. He sent me a text: “I want to win the ‘this is not a competition’ competition.” Challenge accepted!!! After the verdict was in, I asked how we fared compared to the other pies and he declared ours the unofficial winner, because it was the only one that people kept coming up for seconds of. I actually haven’t even tasted this pie because, even though I requested that he save me a piece, all that came home was an empty pie tin! But, there are three good reasons why I know it must taste pretty darn good. One: It smelled incredible while baking. Two: Mine was the only pie to be completely devoured. Three: My husband ate an entire slice (this is the crowning glory because he doesn’t really like pie in general, and I have never seen him voluntarily eat apple pie). Sounds like a winner to me. Hopefully I have an excuse to make it again soon because I would really like to test my theory. 😉

**UPDATE**

I can now add one more reason to why I know this pie tastes good. Four: I got to taste it! 🙂 I actually made two  pies, one for Hubby’s work, and one for my sweet neighbor who’s family has had a rough week. I mentioned to her that I hoped it tasted good since it was a new recipe, so, when she returned my pie tin today, she included a slice for me to taste-test. Better late than never! And now I know for a fact that this pie is delicious. It is a caramel candied apple. Yum!!

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Ingredients:

Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans

Apple Filling:
5 Granny Smith apples (peeled, cored, sliced very thin) *Or any firm apple that holds up well during baking (I used Honeycrisp)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
Cream Cheese Topping:

8 oz. cream cheese
1 teaspoon vanilla
1 egg
1 tablespoon lemon juice
1/4 cup sugar
Topping:
3/4 cup heavy cream, whipped
2 tablespoons sugar
1/2 cup caramel ice cream topping
1/4 cup chopped pecans

1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.

3. In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.

4. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.

5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

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Original recipe: http://www.thekitchn.com/-best-pie-bakeoff-2008-entry-1-10-69632