Tuesday, October 16, 2018

Lemon Raspberry Bread

This was a hit at game night. I made 4 loaves and didn't have any leftovers!

Lemon Raspberry Bread
Modified from Yellow Bliss Road
1/2 cup butter, melted
1 cup sugar
2 eggs
juice and zest of 1 lemon
1 1/2 cup flour
1 tsp baking powder
1/2 cup milk
1 cup raspberries (I've also done with this blueberries)
Preheat oven to 350.  In a large bowl, mix the butter and sugar.  Add in eggs and lemon juice and zest and stir until blended.  Slowly add in flour and baking powder, mixing slightly before adding in milk. 

Stir until well blended.  Fold in raspberries.
Spray a loaf pan with non-stick cooking spray and pour in batter.  Bake for 1 hour or until center is set and it passes the toothpick test.   Give it a few minutes and then depan to cool on a wire rack. 
They had a glaze recipe, but I've never used it. 

BBQ Chicken Pizza

I made this last week with chicken I cooked straight from frozen in my Quick Cooker (that's the best part of that thing!)

BBQ Chicken Pizza
Modified from Taste of Home

pizza crust (they bought it, I made my own)
1 medium red onion, sliced (they pre-cooked this, I didn't bother...but I like onions)
3/4 cup BBQ sauce (who measures this? I just spread it around until it looked good)
2 cups cooked chicken (they shredded, I diced)
6 bacon strips, cooked and crumbled
1 tsp paprika
1 tsp garlic powder
2 cups shredded mozzarella (they also added 1/4 cup Gorgonzola, I did not...they also had jalapeno peppers which I did not use either)
Preheat oven to 425.  [If you are going to pre-cook the onions, do it here.]  Bake for pizza crust for 8 minutes.
Spread BBQ sauce over dough, top with mozzarella cheese.  Sprinkle on paprika and garlic powder.  Then add on chicken, onion, bacon and anything else you want.  'Bake pizza for 8-10 more minutes or until crust is golden and cheese is melted. 

Monday, October 15, 2018

Quicker Book v. Bread Maker

I just got a Quick Cooker and my Bread Maker decided to die, so of course I wondered...do I need a new bread maker if I have a Quick Cooker? 

To be honest, all I ever make in my bread maker is pizza dough...but I make it several times a month.   If it wasn't for pizza dough, the bread maker wouldn't have made the last move.  I noticed in my quick cooker guide that it had a recipe for bread.  So I decided to try...and it did work. 

So what the Quick Cooker does do is provide a nice warm place for your bread to rise...and that's about it now.  Now the ceramic pan insert is oven safe so if you were going to bake the bread you could go from quick cooker to oven without any change.  So that's cool. But that's not what I do....

And it doesn't knead the dough. You have to do that. And while this is rather lazy of me, I want something that does it.  I usually toss in pizza dough as I'm running out to pick up the boys from something and then come back, its done and I can then make pizzas. 

So my recommendation is that if you just want to bake bread and don't mind kneading, the Quick Cooker is probably just as good as anything for dough. If you want something that does more for you with the bread, then you need a bread maker.  And I need a bread maker....even if I seldom actually bake bread in it! 

Tuesday, September 04, 2018

Ice Cream Sandwiches

These are a fun treat!

Ice Cream Sandwiches
Modified from Pampered Chef

1/4 cup butter
2 tbsp chocolate chips
1/2 cup sugar
1/4 cup plain Greek yogurt
1 large egg
1 tsp vanilla
1/2 tsp salt
1/2 cup flour
1/4 cup unsweetened cocoa powder
3 cups ice cream

Preheat oven to 350.  Melt butter and chocolate chips together in microwave (about 30-60 seconds).  Add sugar and whisk.  Let mixture cool slightly.

Add yogurt, egg, vanilla and salt. Whisk to combine.  Add the flour and cocoa powder, whisk until incorporated.  

Put a scoop into each well of ice cream sandwich maker.  Spread batter evenly (it was thick).

Bake 8-10 minutes or until cookies are no longer wet and pull away from the edges.  Remove and cool completely. 

To make ice cream sandwiches, put frame on one side of the ice cream sandwich maker.  Put 1/2 cup ice cream in each well and spread out. Once all are full, press the other pan on top and latch.  Freeze for at least 4 hours.  

Makes 6 sandwiches.  

Thursday, July 26, 2018

Danish Cucumber Salad

So I didn't have enough cucumbers to can, but we make this quick "pickle" salad instead.  I found this recipe in my sister-in-law's great-grandma's cookbook, but my grandma remembers making it (her dad was Danish). 

Danish Cucumber Salad
Modified from Grandma Rose

2 cucumbers
1 tsp salt
ice cubes
1 cup vinegar
1/2 cup sugar
1/4 cup water
1/4 tsp dried dill (we used fresh last time)
1/4 tsp pepper

Slice cucumbers in thin slices.  Add salt and toss.  Cover with ice cubes.  Let stand at room temperature for an hour.  Combine other ingredients.  Drain dukes and add vinegar mixture.  Cover and chill overnight.

Friday, June 29, 2018

Sheet Pan Chicken Fajitas

I saw sheet pan chicken fajitas in a magazine, but didn't like that version. So I googled it.  This is what I found and we love it.  As in Ray raves over it. And it is SO easy!!

Chicken Fajitas
Modified from Real Housemoms
 
3 tsp chili powder
1 1/2 tsp ground cumin
1 tsp paprika
dish of ground red pepper
salt and pepper
1 1/2 lbs boneless skinless chicken breasts, sliced into thin strips
1/2 red pepper, sliced
1/2 green pepper, sliced
1/4 onion, sliced
2 cloves garlic
2 tbsp oil
2 tsp lime juice
tortillas
toppings
 
Preheat oven to 400.  Mix spices in a small bowl and set aside.
 
Place chicken into bowl and add oil and lime juice and then spices.  Mix to coat.  Add in peppers and coat them as well.  As a note, I find most recipes use way too many peppers to chicken so I use a lot less and I tried to adjust this recipe to show that.  I really just add until it looks right....They used 3 whole peppers and a whole onion which is WAY too much in my opinion. Maybe not in yours.  When I made this last, I used about what I wrote in the recipe. 
 
Roast in oven for 20-25 minutes, mixing once halfway through.
 
Serve in tortillas with favorite toppings.
 
Serves 4.

Monday, March 19, 2018

Meatless Pasta: Lemon and Pea Pasta

It's Lent...so I have to try some new meatless and/or fish recipes.  This was last week and it was pretty good! The lemon pea combination is always a winner. It would be better with some chicken, but oh well....


Lemon and Pea Pasta
Modified from Food Network Magazine
1 lb pasta (they used fusilli,,,I used something curly)
3 tbsp butter
1 garlic clove, minced
2 1/2 cups Parmesan (so this was a LOT ad I didn't use it all)
1 cup mascarpone cheese (which I did buy, although I found some good substitution methods online), at room temperature (which I always forget....))
2 tsp grated lemon zest
1 1/2 cups frozen peas (I just used the whole bag), thawed (peas cook so fast I didn't bother)
1 tbsp lemon juice (I just used the juice from zested lemons)
1 tsp ground pepper (they said pink, I actually found a mixed pepper grinder at the store and I used that)

 
Cook pasta (as a note, you will need pasta water, so don't drain this before you reserve it if you can't get this all done in their schedule...which I never can!). 

 
Meanwhile, heat a large skillet over medium heat.   Melt butter, then add garlic and cook for about one minute.  Add 1/2 cup pasta water and reduce heat to low.  So now they add pasta at this point...I didn't....mainly because I'd forgotten to set the mascarpone out so I needed to melt it more and I'd rather build the sauce without it.  Anyway, so I added mascarpone next and stirred until completely melted into the sauce.  Add 1.5 cups Parmesan and lemon zest (they added salt, but I didn't since I used salted butter and they used unsalted).  Add more pasta water if too thick.  Then add peas, lemon juice, rest of Parmesan (I didn't do the full 2.5 cups) and pepper.  Add more pasta water if necessary.  Toss with noodles and serve.  Can serve with more Parmesan (I didn't...).

 
Serves 6 (it makes a lot)

Tuesday, January 16, 2018

Cranberry Nut Muffins

I made these for my grandpa and everyone approved of these.  Ray even really liked them.  I don't like cranberries or nuts, so I just had a bite, but the OJ worked well in here.

Modified from Taste of Home

2 cups flour
3/4 cups packed brown sugar
2 tsp baking powder
2 large eggs
2/3 cup orange juice
1/3 cup vegetable oil
1 cup cranberries, coarsely chopped
1 cup pecans, chopped

In large bowl, combine flour, brown sugar and baking powder.  In another bowl, beat egg.  Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy).  Fold in cranberries and pecans.  

Spoon into 12 greased (or paper lined) muffin cups (cups will be almost full). 

Bake at 375 for 20 minutes or until golden brown.   Remove from pan to cool on a wire rack

Makes 1 dozen.