Tag Archives: Tablespoon

Play Dough

18 Nov

I’m way behind on posting lately – I have recipes piling up and I’m starting to forget about them. Similar to my laundry piles. I’d rather blog than fold laundry, so guess what gets my attention this morning? 🙂

We made play dough at Grandma’s the other day. Everyone wanted different colors to begin with, but purple eventually won. Quick and easy and very salty! So don’t let the kiddo’s take a taste test. Or do…they won’t do it again. 😉

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Ingredients:

1 cup flour

2 tsp cream of tartar

1 cup water

1/2 cup salt

1 Tbsp oil

food coloring of choice

Mix dry ingredients together in a frying pan. Add wet ingredients and mix. Cook over medium heat, stirring constantly, until mixture pulls away from the sides of the pan. Put on wax paper, knead. Store in ziplock bag.

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Pad Thai

14 Nov

My kids like to bring their entire room with them when we go places. Stuffed animals, blankets, toys, pillows…you name it, it should be with us…always. And they are all about carrying it themselves for about the first 2 minutes. And then its, “Mom, it’s getting too heavy. Can you carry this…and this…and this.” Never mind the fact that I am holding a baby, a diaper bag, a bink in my teeth, a blanket, a sippy cup – you get the idea. I try to discourage the entourage, but sometimes I cave when the tantrum is just not worth it. We went to the fabric store yesterday and my two year old fell asleep in the car. It’s hard to wake up from a 5 minutes nap sometimes, I get that. So, blankie was allowed to accompany us inside to help. Unfortunately, as soon as the world started looking a little brighter, so did everything else in the store, and poor blankie got left behind. I didn’t realize that we didn’t have it until, of course, we had already gotten home. Sigh. Reload everyone up and trek back to the store. Luckily, someone had found it and brought it to the front register (a blankie a few years back was not so lucky and has never been seen or heard from again). Today, we went to the library. Same two year old: “Mom! I want to hold my movie!” I was laden with the same baggage as I listed before, and then add in seven or eight books precariously balanced in my free hand – I didn’t mind at all having someone offer to help for a change. I should have been a little wiser considering our escapade from the day before. We got home, got everyone out and…I had a two year old with two fists full of acorns, but no movie. Gah! Back to the library we went, to search for the movie that had been left on the lawn to make room for the acorn collection (which they actually tried to eat, but declared to be ‘disgusting!’) Again, someone had found our abandoned treasure and had returned it to the library for us. Too bad for two year old, I did not check it out again. Maybe she’ll learn a lesson…maybe.

This recipe is actually a Chinese Pasta Salad – I liked it better warm and with a little more veggies, which turned it into Pad Thai instead of pasta. Works for me. Top with some crispy noodles (or improvise with some tortillas strips like me when you don’t have crispy noodles 😉 – still tasty!), and enjoy!

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Ingredients:

1/4 cup sesame seeds
4 (3 oz.) packages Ramen noodles, any flavor
1/3 cup vegetable oil
1/3 cup soy sauce
1/3 cup rice vinegar
1 tsp. sesame oil
3 Tbs sugar
1/2 tsp ground ginger
1/4 tsp black pepper
3 cups diced, cooked chicken breast
1/3 cup chopped cilantro
choice of mixed vegetables, cooked

Heat a skillet over medium-high heat. Add sesame seeds and cook, stirring frequently until lightly toasted. Remove from heat and set aside. Bring a large pot of lightly salted water to a boil; add pasta (break each brick into at least 4 pieces so the noodles aren’t too long) and cook 3-4 minutes or until slightly tender but not soft – do not use seasoning packs. Drain and transfer to a large bowl.

Combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger and pepper. Mix well. Pour sauce over pasta and toss to coat evenly. Gently mix in chicken, cilantro, and mixed vegetables.

Candied Carrots

6 Nov

My two sisters had a carrot battle a few years ago. They both said that their carrots were the very best, which lead to the ultimate carrot smack down. In all honestly, there wasn’t a clear winner – both carrots were very tasty – however, in our family cookbook, there was one recipe strategically titled, “Better Than Haley’s Carrots.” Cheap shot? Maybe. 🙂 But these girls take their carrots seriously! To be fair, I’ve kind of combined the 2 recipes. I don’t want to be accused of playing favorites.

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Ingredients:

1 lb peeled baby carrots

2 Tbsp butter

2 Tbsp firmly packed brown sugar

3/4 cup chicken broth

Heat butter in a large skillet over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually until sugar dissolves. Add carrots to brown sugar mixture, turning to coat. Saute for 2 min. Add the chicken broth to the skillet. Bring to a boil; reduce heat. Simmer, covered, until carrots are crisp-tender.

*Substitute carrots for asparagus – also very tasty!!!

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Treacle Scones

22 Oct

If there was a fall version of the scone, this would be it. Molasses, ginger, all spice… good stuff, people. Make yourself a breakfast treat, and if you have the brilliant idea to make breakfast for dinner for a family of 6, either double the recipe or plan a side – this recipe only makes 8 scones. 🙂 If it’s just you, then eat them all yourself…I won’t tell.

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Ingredients:

2 cups flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp ground ginger

1 tsp all spice

1/4 cup butter

1 Tbsp molasses

milk

Mix dry ingredients. Heat molasses and butter until melted. Stir the liquid into the flour mixture and enough milk to make a soft dough. Turn onto a floured surface and knead lightly. Divide dough in half, roll each piece into a circle about 1/2″ thick. Cut them into four triangles and bake at 400^F for 10 min until browned. Serve with warm butter, Buttercream Syrup, and jam.

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Orange Chicken

16 Oct

I think I’m getting old. My kids are famous for not sleeping through the night until I force them to at about 10-11 months – I’ve survived three of these. So how come I am withering away to a state of mental nothingness at only 4 months? Granted, the last few nights my little man has been up way more than usual, but still…I should be able to suck it up. I should be able to function. I should not have these giant holes in my face where my eyes used to be and I really shouldn’t be this crabby. I am forever grateful to the person who decided that makeup wasn’t just for prostitutes and for kids who don’t mind having a down day here and there. And for recipes that can fulfill that Chinese take-out craving without having to actually go out. I may be grateful for the makeup, but I don’t always want to bother putting it on. 🙂

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Ingredients:

Chicken (Homemade Chicken Nuggets):

4 chicken breast halves

1 beaten egg + 1 Tbsp water

1 1/2 cups flour

Sauce:

1/2 cup orange juice

1/4 cup vinegar

1/2 cup brown sugar

1/4 cup soy sauce

1/2 tsp salt

1 tsp cornstarch

Cut chicken into bite size pieces. Coat in egg wash. Put flour in a zip lock bag and season with salt and pepper or season-all salt to taste. Put chicken pieces in bag of flour and shake until coated. Fry chicken pieces in vegetable oil until cooked through and light brown. Combine last 6 ingredients in medium saucepan and simmer 1 minute until thickened. Place chicken in a shallow baking pan and pour sauce over pieces. Bake at 350^F for 45 min, stirring the chicken to coat occasionally. Serve over rice.

*I like mine more saucy, so I typically double the sauce

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Wisconsin Cauliflower Soup

15 Oct

Fall=soup weather. Yay for soup. Don’t be scared away by the cauliflower in this one – my husband is not a fan of cauliflower and almost refused to try it, but I talked him into it and, surprise! I did not spare him the, “I told you so.” I actually like to mix mine with the Roasted Tomato Soup – kind of a half and half concoction. Yum!

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Ingredients:

2 Tbsp butter

1 medium onion, chopped

1/4 cup flour

1/2 tsp salt

2 cups milk

32 oz chicken broth

1 head (2 1/2 lbs) cauliflower, cut into 1 inch pieces

1 tsp Dijon mustard

8 oz sharp cheddar cheese, shredded

In a 4 qt saucepan, melt butter over medium heat. Add onion and cook until golden, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk and chicken broth. Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender – about 10 minutes. In blender, with center part of blender lid removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove from heat, stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese and serve.

Best-Ever Cornbread

11 Oct

So, I live in Utah, and Utahan’s sometimes have a funny way of saying things. Case in point: I laugh every time I read this recipe, because whoever added it to our Ward Cookbook, listed one of the ingredients as ‘corn mill.’ Now, I have lived here since I was 9 1/2, but I have yet to, and hope to never, succumb to the spreading epidemic that is the Utah accent. Meal is meal…not mill. Pillow is pillow, not pullow. Any words that drive you crazy in your local-ese?

In addition to the flavorful vernacular, this recipe does produce the best cornbread I’ve ever had – ever. I’ve always liked cornbread, but the texture is often dry and a little grainy. Solution? Make it like cake – literally. I’m sure the nutritional value just skyrockets as soon as you say the word ‘cake mix,’ but it tastes too good to complain. So I won’t.

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Ingredients:

1 yellow cake mix (prepared per directions on box)

1 cup corn meal

1 cup flour

2 Tbsp sugar

4 tsp baking powder

1/2 tsp salt

1 cup milk

1/4 cup shortening

Mix the cake mix per directions on box. Mix all other ingredients and then add to the cake mix. Bake in a greased 9×13 pan at 375^F for 35-45 min.

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Cinnamon Swirl Bread

11 Oct

I asked my husband to make this Cinnamon Swirl Bread recipe that I found online, and was so excited when he finally did! When I took a few pictures of it, he asked, “Are you going to put it on your blog?” I said, “Of course!” And he added, “Well, I better give you the recipe then.” I was slightly confused, considering the fact that I was the one that gave him the recipe…or so I thought. He’s been obsessed with making the perfect loaf of bread lately, and it’s a good thing I decided to add this recipe to the blog because, apparently, he made up his own and the only place it resides is in his head. A sudden case of amnesia, and this piece of cinnamon-swirl, gooey goodness could have been lost to us forever. That would have been a real tragedy! That and the loss of my husband’s mind…I’d miss that too.

 

 

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Ingredients:

3 cups bread flour

1 1/2 cups warm water

1/3 cup sugar

1 Tbsp yeast

1 tsp salt

butter – room temperature

cinnamon/sugar (about a 3:1 ratio, ex: 4 tsp cinnamon, 1/4 cup sugar)

In a smaller bowl, mix warm water and sugar. Add yeast and allow it to proof. Sift together flour and salt, then add yeast mixture. Knead together until dough pulls away from your fingers – a little sticky still and not too dense. Cover the dough and let rise to double in size. Roll out dough to 1/2″ inch thick rectangle and spread a layer of softened butter over surface (the thicker the butter, the more pronounced the marbling in your loaf). Sprinkle the butter layer with a generous coating of cinnamon/sugar mixture. Fold the dough in thirds long-ways, then fold in thirds again from the opposite sides, forming a loaf. Place in greased bread pan and bake at 350^F for 20 minutes. When bread is done baking, remove from oven and brush top crust with butter. Best when served warm!

*You can use regular flour, but bread flour allows your loaf to rise and hold it’s shape better. Our all-purpose flour loaves always turn out much more dense.

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Pumpkin Cheesecake Crescent Rolls

1 Oct

Let the pumpkin-fest begin! I love Fall, and I love pumpkin, so I will probably make every recipe I find that mentions pumpkin…you have been warned.photo 1

Ingredients:

Rolls –

2 pkgs crescent rolls

6 Tbsp cream cheese, softened

1/2 cup powdered sugar

1/4 cup pumpkin puree

1/4 tsp ground cinnamon

1/4 tsp allspice

Glaze –

2 Tbsp cream cheese, softened

1 cup powdered sugar

1 Tbsp milk

Preheat oven to 375^F. To make filling, beat cream cheese, powdered sugar, pumpkin, cinnamon,  and allspice until fully combined. Unroll crescent rolls and separate into triangles. Scoop a large spoonful of filling into the center of the triangle. Roll up the crescent carefully, and place on parchment paper-lined baking sheet. Bake for 11-13 min. Cool crescents. To make glaze, mix all ingredients until creamy. Drizzle or put glaze in a ziplock bag, snip a small hole in the corner, and pipe glaze onto rolls.

Buttercream Frosting

19 Sep

I am not a frosting fan. I like the kinds made with whipping cream and pudding, but regular, sugary frosting makes me gag. Too sweet and the texture is too grainy. My four year old and I make the perfect team when it comes to frosting – she scrapes it all off and I eat what she left – basically everything but the frosting. 🙂 I made this recipe because I had to make something to decorate my cake with, and the whipping cream frosting doesn’t have enough structure to it to write words with – or should I say ‘intelligible’ words. “Happy Birthday” turns into “Blah blah blob blah,” in about two seconds flat. So, I did a little searching, and settled with this recipe, not thinking much about it; only, that it would suit my purposes and that was that. And then, I made the life changing gesture of licking my finger when a little of my frosting spilled. Oh. My. Heavenly. Frosting. It is good – really, really good. I am a frosting convert.

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Ingredients:

1 cup butter, softened

3 cups powdered sugar

1/2 tsp salt

1 Tbsp vanilla

2 Tbsp heavy cream, or milk

food coloring of your choice

Beat butter until smooth. Add powdered sugar gradually until the sugar has been fully incorporated. Add vanilla, salt, and cream/milk and beat until smooth. Add food coloring if desired.

Original recipe found here: http://www.copykat.com/2012/02/11/cheesecakes-with-buttercream-frosting/