These are the choco chip cookies I always make. The recipe is from Chris. Thanks Chris! They are great and I love that they use shortening, so you don't have to soften any butter.
1 C. butter flavor shortening (I use regular shortening)
1 C. brown sugar
1 C. white sugar
3 eggs
1 tsp. vanilla
1 1/2 tsp salt
1 1/2 tsp baking soda
3 C. flour
1/2 pkg. chocolate chips
Cream shortening, sugars, eggs, vanilla until just mixed. Add salt, soda and flour. Do not overmix. Stir in Choco chips. Bake for 8-10 minutes at 350 degrees just until top of cookie starts to crack. Good undercooked and gooey.
These are my favorite but here are a few personal notes. The dough is good, but not my favorite dough to eat raw (but the cooked cookies are my favorite). But don't get me wrong...it's still good dough to eat, just not my favorite. They are not as good if you freeze the dough and cook them up later, they are much better made from fresh dough.
Thursday, June 9, 2011
Wednesday, June 8, 2011
Rinsing vegetables and Meat
Here are a few tips I learned at Weight Watchers...
When warming a can of veggies, rinse them in water before heating to lower the sodium content.
After cooking hamburger, rinse in colander under hot water to rinse off the fat.
When warming a can of veggies, rinse them in water before heating to lower the sodium content.
After cooking hamburger, rinse in colander under hot water to rinse off the fat.
Parmesan Pan-Seared Pork Chops
2 eggs
1 C. dried italian style bread crumbs
3/4 C. parmesan cheese
4 pork chops-boneless, center-cut, 1/2 inch thick
salt and pepper
6 T. EVOO (Extra Virgin Olive Oil)
1 lemon (optional)
Whisk eggs in pie plate. place bread crumbs on separate plate. Place parmesan on separate plate (3rd plate). Sprinkle the pork chops with S&P. Coat chops completely in parmesan. Dip chops in eggs. Coat chops with bread crumbs. Heat 3 T. oil in large skillet over medium heat. Add pork chops (2 per batch) and cook until golden brown about 6 minutes per side. Serve with lemon wedge.
I made a few modifications...
I forgot to S&P at the beginning so I did it once they were in the pan. I used an electric frying pan at 300 degrees for 6 minutes on each side (cooking all 4 at once). I cut one open and it was still pink. So I put the cover on, reduced the heat to 200 degrees and cooked until no longer pink. We did really like the lemon squirted on top, but it was good without also.
Monday, June 6, 2011
Fettucine Alfredo
1 pt heavy whipping cream
1/2 stick margarine
1 oz neufchatel cream cheese (which is the 1/3 lower fat kind)
1/2 C. fresh grated parmesan
1 tsp garlic powder
1/4 tsp dried parsley
combine butter, cream, cream cheese on medium until all melted and mixed well. Add parmesan and spices. Simmer for 15-20 min on low. Serve with pasta and chicken (I'm leaving out the chicken tonight for our MEATLESS MONDAY!).
My Mom likes to place in a pan and reheat in the oven before serving...I like it that way too...I just don't have the time.
Saturday, June 4, 2011
Gluten Free....
I'm searching for Gluten Free Recipes....I should be completely gluten free, but I struggle with it. I don't have Celiac's disease....but it's similar. I take medicine for it- but I'd like to get off the medicine now and go Gluten Free.
Hey- It might even help me lose weight!
I've bought all the "gluten free" stuff at grocery stores and they just aren't the best tasting.
(Except for the Gluten Free Betty Crocker Chocolate Brownies..they are divine!...
but that won't help me lose weight..)
So if you happen to have a recipe out there (that's good!)
that doesnt have grain of any kind, except rice,
Please, Please share. I'd love to try it.
thanks.
YoYo night...
It's Saturday night, about 7:19 and my kids are hungry. Imagine that. I mean, we've only dejunked the house, cleaned the garage, mowed the lawn and then spent 4 hours at Uncle Cam's Ranch. I can't believe they are hungry! (ha ha ha)
Because we've had an eventful day- tonight I called YOYO!!
It stands for You On Your Own.
(my parents did it to us as kids... we did it to our kids tonight!)
Here's the assortment of food that was had by all of us!
- Frozen Pizza
- tacos
- pork n beans
- ramen noodles
- nachos
- quesadillas!
I say anytime your in a hurry and have had a long day..... Call it a YoYo night!!
Friday, June 3, 2011
Tacos
OK ladies it's taco night at my house.
What about you, what are you making for diner tonight?
I don't really have any special tips or tricks about tacos, do you?
I usually just use 1/2 a packet of the original Old El Paso Taco Seasoning. (I like that brand and I like only half a packet per 1 pound of hamb.) If have it I'll chop up 1/2 to a full onion and cook it with the hamb.
I do really love the raw tortillas you cook yourself. But I don't usually have them. (But I do today---Yea!!!).
When serving tacos for company I usually buy Taco meat from Taco Time. I think they have the best taco meat. I wonder if it's because it's simmering all day long. But who plans that far ahead? Not me.
A lot of times I will make double the taco meat and freeze half in a ziploc, then I have a quick meal another day.
What are you having for dinner tonight, or what are your taco tips and tricks???
What about you, what are you making for diner tonight?
I don't really have any special tips or tricks about tacos, do you?
I usually just use 1/2 a packet of the original Old El Paso Taco Seasoning. (I like that brand and I like only half a packet per 1 pound of hamb.) If have it I'll chop up 1/2 to a full onion and cook it with the hamb.
I do really love the raw tortillas you cook yourself. But I don't usually have them. (But I do today---Yea!!!).
When serving tacos for company I usually buy Taco meat from Taco Time. I think they have the best taco meat. I wonder if it's because it's simmering all day long. But who plans that far ahead? Not me.
A lot of times I will make double the taco meat and freeze half in a ziploc, then I have a quick meal another day.
What are you having for dinner tonight, or what are your taco tips and tricks???
Wednesday, June 1, 2011
Rice Cooker and freezing rice
For those of you who don't have a rice cooker I would highly recommend it. I got mine as a wedding gift. My Mom never had one, so I thought...that's silly, who needs a separate appliance to cook rice? Just use a pan.
I was unable to find the store where it was purchased to return it, so I ended up keeping it and trying it. Now I love it. I never do rice any other way!
Mine is about the size of a 5 qt crock pot. It has an insert that slides in (like a crock pot does). You measure the rice and water, stir, and press the cook button. It takes about 20-25 minutes to cook. It senses when it is done and switches from cook to warm. Mine suggests letting it sit on warm for 5 minutes before serving.
It cooks the rice perfectly every time. You can also do brown rice or other varieties. Although I usually do my brown rice in a pressure cooker because it is so much faster. (brown rice seems to take a lot longer to cook than white).
My rice cooker is an Aroma brand. But I'm sure other brands are just as great. Mine also came with 2 trays I can fit on top to steam things. So I could cook the rice and have veggies steaming on top. But I have never used them.
When the rice is done cooking you pull the insert out and clean it in soap and water. Easy Peasy!
The one complaint I have is that the very bottom layer of rice does seem to scorch a bit, so I just scoop right above it and leave a layer of rice in the bottom each time.
I always make extra rice and either refrigerate or freeze the extra.
To freeze it I just put the extra in a ziploc, then throw it in the freezer. Sometimes I do individual portion sizes, and sometimes I do family size portions. When I am ready to use it I pull it out push the frozen blob out of the baggie into a bowl. Start microwaving, stirring every few minutes. Within a few minutes I have hot cooked rice. I find it especially helpful for brown rice.
I was unable to find the store where it was purchased to return it, so I ended up keeping it and trying it. Now I love it. I never do rice any other way!
Mine is about the size of a 5 qt crock pot. It has an insert that slides in (like a crock pot does). You measure the rice and water, stir, and press the cook button. It takes about 20-25 minutes to cook. It senses when it is done and switches from cook to warm. Mine suggests letting it sit on warm for 5 minutes before serving.
It cooks the rice perfectly every time. You can also do brown rice or other varieties. Although I usually do my brown rice in a pressure cooker because it is so much faster. (brown rice seems to take a lot longer to cook than white).
My rice cooker is an Aroma brand. But I'm sure other brands are just as great. Mine also came with 2 trays I can fit on top to steam things. So I could cook the rice and have veggies steaming on top. But I have never used them.
When the rice is done cooking you pull the insert out and clean it in soap and water. Easy Peasy!
The one complaint I have is that the very bottom layer of rice does seem to scorch a bit, so I just scoop right above it and leave a layer of rice in the bottom each time.
I always make extra rice and either refrigerate or freeze the extra.
To freeze it I just put the extra in a ziploc, then throw it in the freezer. Sometimes I do individual portion sizes, and sometimes I do family size portions. When I am ready to use it I pull it out push the frozen blob out of the baggie into a bowl. Start microwaving, stirring every few minutes. Within a few minutes I have hot cooked rice. I find it especially helpful for brown rice.
Salsa Chicken
1 1/2 C. Pace Picante Sauce
3 T. light brown sugar
1 T. Dijon Mustard
4 boneless skinless chicken breasts
3-4 C. hot cooked rice
Mix salsa, sugar, and mustard. Place chicken in baking dish. Pour sauce over top. Bake at 400 for 20 min or until chicken is done. Serve over rice. I usually double the sauce for all of my recipes.
Saturday, May 28, 2011
Lemonade Chicken
Lemonade Chicken
4 frozen boneless, skinless chicken breasts
1 can (6 oz) frozen lemonade, thawed
3 tablespoons brown sugar
Place chicken in greased 3 to 4 ½ quart slow cooker. Stir lemonade concentrate, brown sugar together. Mix well, pour over chicken. Cover and cook on high heat 4-5 hours or on low heat 8-10 hours.
Watermelon Lemonade
It is definitely a "toned down" version of lemonade (aka won't make your lips pucker). It's light, mild, and refreshing!
Ingredients
4 cups (after blending) watermelon
1 cup water
1/3 cup sugar
1/2 cup fresh squeezed lemon juice (~3 lemons)
** If you want it stronger, double the water, lemon, and sugar amounts!
Directions
Cut watermelon up into chunks. Blend in a blender until you have 4 cups. Strain using a fine strainer. Add lemon juice, sugar, water, and stir. Chill in the fridge until cool. Add ice and enjoy!
Ingredients
4 cups (after blending) watermelon
1 cup water
1/3 cup sugar
1/2 cup fresh squeezed lemon juice (~3 lemons)
** If you want it stronger, double the water, lemon, and sugar amounts!
Directions
Cut watermelon up into chunks. Blend in a blender until you have 4 cups. Strain using a fine strainer. Add lemon juice, sugar, water, and stir. Chill in the fridge until cool. Add ice and enjoy!
Sea Shell Noodles
My Favorite Fast Meatless Recipe
1/2 pkg. super shell noodles (the giant ones)
1 container cottage cheese (small one)
1 pkg. chopped frozen spinach (cooked and drained)
(note: I only use 1/2 of the spinach)
8 oz. mozzarella, shredded
1 T. italian seasoning
1 can spaghetti sauce
Cook shells. Mix cheeses, seasoning and spinach. Spread a small amount of sauce in the bottom of an 8x8 or 9x9 microwave safe dish. Stuff shells with cheese mixture and line in pan. Spread remaining spaghetti sauce on top of shells. Top with additional mozzerella. Bake in microwave for 10 minutes.
*I absolutely LOVE these, but only one of my kids does. It must be a spinach thing...
1/2 pkg. super shell noodles (the giant ones)
1 container cottage cheese (small one)
1 pkg. chopped frozen spinach (cooked and drained)
(note: I only use 1/2 of the spinach)
8 oz. mozzarella, shredded
1 T. italian seasoning
1 can spaghetti sauce
Cook shells. Mix cheeses, seasoning and spinach. Spread a small amount of sauce in the bottom of an 8x8 or 9x9 microwave safe dish. Stuff shells with cheese mixture and line in pan. Spread remaining spaghetti sauce on top of shells. Top with additional mozzerella. Bake in microwave for 10 minutes.
*I absolutely LOVE these, but only one of my kids does. It must be a spinach thing...
Subscribe to:
Posts (Atom)