Sunday, September 21, 2014

Cheese Flatbread


1 T dry active yeast
1 cup lukewarm water
2 cups flour
1 tsp salt
2 tsp white sugar
2 T olive oil
1/3 cup butter softened
2 T garlic powder (optional)
1/4 cup grated Parmesan cheese
1/3 cup mozzarella cheese

1.  In a mixing bowl, sprinkle yeast over the surface of the lukewarm water.  Let stand for 5-10 minutes for yeast to dissolve.

2.  Add flour, salt, and sugar to yeast mixture and add olive oil.  Beat until dough is stiff,  Cover and let set aside for about 30 minutes or until doubled in size.

3.  Remove the dough from the bowl and knead briefly on a floured surface.  Roll the dough out to 1/4-1/2" thickness on a greased  17X10X1" cookie sheet.  Spread butter over the top, sprinkle with garlic (if using), and both cheeses.

4.  Bake at 350 degrees for 20 minutes.  Serve warm. Delish!!!!

Would be great with fresh herbs as well.  


Sunday, September 14, 2014

Pumpkin Bread

This is from my good friend Robin Fassbinder.  




2 cups flour
1 cup brown sugar
1 T baking powder
1 tsp cinnamon
1 1/4 tsp salt (I never add this)
1/4 tsp baking soda
1/4 tsp nutmeg
1/8 tsp ginger or ground cloves

1 cup canned pumpkin
1/2 cup milk
2 eggs
1/3 cup shortening

1/2 cup nuts 
1/2 cup raisins (I never add them!)

Spray large loaf pan and preheat oven to 350 degrees.  Mix wet ingredients then add dry and mix just until dry ingredients are incorporated.  Bake for about 55 minutes.  Makes one large loaf.


Tuesday, September 9, 2014

BBQ'D Pork Chops



So these are melt-in-your-mouth delicious!!!!  I am not a huge pork fan, but if I am going to have pork it is going to be cooked to the point of tenderness that just really melts in your mouth. These totally fit the bill!

Brown pork chops.  Saute medium onion. Place in baking dish.

Mix:
1 cup ketchup
1/4 cup water
1/2 tsp dry mustard
3 T brown sugar
1 T worcestershire
2 T vinegar

Pour over pork chops in a 9X13" pan and bake at 300 degrees for 2 hours.  

I serve with mashed potatoes and corn.  


Thursday, September 4, 2014

Soft Batch Cream Cheese Chocolate Chip Cookies


INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

Combine first 6 ingredients and beat with an electric mixer for about 5 minutes-until light and fluffy.  Add the remaining ingredients except for the chocolate chips.  Mix until dry ingredients are incorporated,  Add chocolate chips (I used milk chocolate chips and dark chocolate chips), but you can use any combination you desire.  
Use a 2" cookie scoop and drop cookie dough mounds on cookies sheet covered with parchment paper.  Flatten slightly and refrigerate for at least 2 hours.  This step is critical to your success!
Place refrigerated cookie mounds on a greased cookie sheet and bake at 350 degrees for 8-10 minutes.  Allow to set on cookie sheet for an additional 5-8 minutes.  Remove from cookie sheets and store in a covered, air-tight container.  
Cookie dough can be refrigerated up to 5 days.  
NOTE:  I have some pretty awesome chocolate chip cookie recipes, but this one produces the softest, thickest cookies I have ever baked!  HUGE thumbs up on this one!  LOVE them!  I have a girl living with us right now and she said, "It is like eating cookie dough, only better!"  Well, there you have it!  :)
Recipe found on Pinterest and available at this link:  http://www.averiecooks.com/2013/06/softbatch-cream-cheese-chocolate-chip-cookies.html



Monday, August 11, 2014

Zucchini Bread with Crumb Topping and Frosting




Bread Batter:

6 eggs
4 cups sugar
4 tsp vanilla
6 cups flour
2 tsp baking soda
2 tsp salt
1/2 tsp baking powder
6 tsp cinnamon
1 1/2 c canola or vegetable oil
4 cups pureed zucchini
1 cup nuts, optional
1 cup raisins, optional

Beat eggs, sugar and vanilla until fluffy.  Add salt, soda, baking powder and cinnamon.  Beat again.  Add oil and zucchini.  When well blended add flour and mix well.  Add nuts and raisins if desired (I NEVER do). Pour batter into 3 greased bread pans (large size) or 6 small bread pans.  

Bake at 350 degrees for 1 hour.  

Crumb Topping:

1/4 cup butter
1/2 cup flour 
1/2 cup oats
1/2 cup brown sugar
1/4 cup sugar

Cut butter into other ingredients and crumble over the bread batter in prepared pans.

Frosting:

1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla

Allow loaves to cool and drizzle frosting over the top of the crumb topping.  BEST zucchini bread EVER!!!!!

NOTE:  I never add nuts or raisins.  I ALWAYS puree my zucchini instead of grating it - it makes for moister loaves AND freezes great in ziplock bags for future use.  

Tuesday, July 15, 2014

Banana Cake

From my friend Karen Van Uitert

2-3 ripe bananas, mashed
1/2 cup melted butter
1 cup sour cream
1 1/2 cup sugar
2 eggs
1 tsp vanilla

Mix above ingredients together and then add:

2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Pour in a greased cookie sheet (11X17" size).  Bake at 350 degrees for 20-25 mins.

Frosting:

1 stick butter
3-4 cups powdered sugar 
2-3 T milk

Really nice flavor and feeds a crowd!  So easy!!!

Squash Casserole




2 cups cooked squash, any kind
1 can cream of mushroom (I usually use cream of chicken)
1 medium onion, chopped well
4 T butter
2 cups grated cheddar cheese
3 well-beaten eggs
salt and pepper to taste

Mix all together and pour into greased casserole and top with crushed crackers.  Bake at 350 degrees for 45 mins to an hour.  Uncover for last 15 minutes.

NOTE:  Last time I made this I added 8 strips of cooked bacon.  WILL be doing that again!  

This doesn't sound all that great but truly has a great flavor and is a wonderful way to use the squash from the garden.  I usually use a combination of zucchini and yellow crook neck squash.

Fruity Sherbet



Josh-this is posted just for you!

2 - half gallons raspberry sherbet
1 - half gallon pineapple sherbet
2 pkgs frozen raspberries (partially thawed)
1 lg can crushed pineapple, drained
8-10 bananas, quartered

Allow sherbet to soften and then add fruit; mixing well.  Refreeze until ready to serve.  Great with a sugar wafer stuck in the sherbet when serving. This is so light and refreshing!  Great after a heavy meal or on a hot day.

Sunday, June 8, 2014

New York Cheesecake


Cheesecake Ingredients

4 pkgs cream cheese
3/4 cup sugar 
2 eggs
2 T vanilla
3 tsp lemon juice

Beat softened cream cheese; add remaining ingredients and mix well.  Bake in graham cracker crust (see recipe below) at 500 degrees for 10 minutes; let stand for 5 minutes and top with glaze (recipe below).  Turn oven to 250 degrees; bake for 50-60 minutes.  Cool and refrigerate for 8 hours or overnight.  

Glaze

1 pint sour cream
3 T sugar
2 tsp lemon juice

Mix all together and top cheesecake after it cools for 10 mins

Graham Cracker Crust

1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter

Press into springform pan and top with cheesecake mixture.

NOTE:  I have found that cooking the cheesecake in a roasting pan gives the best results.   To do so:  cover the bottom of springform pan with foil - making sure the sides of the pan are also covered.  Place filled pan inside roasting pan and fill about halfway with water.  Bake as usual.  

I usually top with my homemade raspberry sauce, but the picture above is topped with fresh strawberries and hot fudge.  

Raspberry Sauce

1 pkg frozen raspberries

2 T sugar
2 T cornstarch
¼ cup cold water

Mix raspberries with sugar in saucepan and heat to a boil, stirring constantly.  Mix cornstarch with cold water and add to raspberries.  Cook until thickened, stirring frequently.


Monday, May 5, 2014

Coconutty Oatmeal Almond Joy Cookies


  • Ingredients
  • 1/2 cup coconut oil, melted and cooled to room temp
  • 1/2 cup brown sugar, packed
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 8-9 mini Almond Joy bars, chopped
  • 1/2 cup semi sweet chocolate chips
  • 1 1/4 cup old fashioned oats
Instructions
  • 1
    Preheat oven to 350
  • 2
    Beat melted coconut oil and sugars until creamy. Beat in egg and vanilla until mixed well.
  • 3
    In a separate bowl combine flour, salt, bakins soda and oats. Stir dry ingredients into wet ingredients. (If dough seems too wet add a tablespoon or two more of flour and mix in). Stir in chopped almond joy pieces and chocolate chips.
  • 4
    Spoon by rounded tablespoon on to cookie sheets lined with parchment paper. Bake for 9-11 minutes or until bottoms are just golden. Remove and let cool for several minutes before transferring to a cooling rack.
  • 5
    makes about 1 dozen.
Pinned from Pinterest at sweet treats & more http://sweettreatsmore.com/

So another fantastic cookie from Pinterest!  My husband LOVES coconut so this was a real win for him!  I wouldn't change a thing about these!  Dough is nice to work with-and the flavor is divine!  

Wednesday, April 30, 2014

Happy Anniversary (On your home purchase) Card

So, as a realtor, I needed to design a card for those hitting their home purchase anniversary.  Worked this one up - when I am making large amounts of cards, I try to keep them super simple.  This one certainly fit that bill!


Hope you are all having a wonderful spring and getting to enjoy a bit of warmer weather!  (If we could just get the wind to die down a bit!)  

Tuesday, April 29, 2014

Happy B-day Card



Simple little b-day card - when you are making 40 and likely needing to do more - you gotta do something easy!  I will probably do a different color combo and different papers next time.  If I was doing fewer, I would have inked the edges - love that look!  

Thanks for stopping by!