Tuesday, October 14, 2014

Ginger Shortbread

This is a recipe out of Company's Coming 150 Delicious Squares - it is so simple that my 8 year old made it on her own and we finished the pan in two days over Thanksgiving!

1 cup butter (do not use margarine)
1/2 cup confectioners sugar
2 cups all purpose flour
1/4 - 1/2 cup candied ginger
1 tsp powdered ginger (if desired for a stronger ginger flavor)

Measure all ingredients in bowl except chopped ginger.  Cut butter into flour and sugar, ending with mixing with your hands as for pie crust.  When mixture will hold together, work in ginger.  Press in ungreased 9 x 9 inch pan.  prick with fork through to the bottom of the batter (we had a hard time with this as it seemed pretty crumby so we skipped this step).  Bake in 300 degree oven for 50-60 minutes until a delicate golden brown color.  Cut while warm into 36 squares (easiest to cut without crumbling while it is warm).

Wednesday, October 1, 2014

Nutella Banana Oat Muffins

  • This one came from a site called Chef in Training.  These muffins have been a huge hit in my house!

  • 2 cups flour
  • 1 cup old fashioned oats
  • ¼ cup white sugar
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 bananas, mashed
  • Nutella

  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, combine flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. Stir until ingredients are well combined.
  3. In a large bowl, beat egg. Add milk, oil, vanilla and mashed bananas. Sir to mix ingredients until well combined.
  4. Add flour mixture to the banana mixture and stir until ingredients are incorporated, do no over stir.
  5. Line a 12 muffin pan with 12 muffin tins or spray muffin tin generously with cooking spray.
  6. Divide batter evenly among the 12 muffin tins.
  7. Add a teaspoon of Nutella to the top of each muffin and gently cut Nutella into batter with a knife or toothpick to produce pretty swirls.

Friday, September 26, 2014

Honey Pecan Porkchops and Sweet Pepper Rice

MMMMM......I don't know where the recipe came from but it is a hit with the whole family!

1 1/4 pounds boneless pork loin
1/2 cup flour
salt and pepper to taste
2 Tbsp. butter
1/4 cup honey
1/4 cup chopped pecans

1.  In a shallow dish, mix together flour, salt, and pepper.  Dredge pork cutlets in flour mixture.
2.  In a large skillet, melt butter over medium high heat.  Add chops and brown both sides.  Cook through and transfer to a plate.
3.  Mix honey and pecans into the pan drippings.  Heat through stirring constantly.  Pour sauce over cutlets.

I often serve these with sweet pepper rice!  This rice is a recipe for two so I usually double it.

Sweet Pepper Rice
1/2 cup uncooked long grain rice
1 clove garlic
1 Tbsp. butter
1 cup chicken broth
1/4 cup each chopped green and red pepper
1/2 tsp. oregano
1/8 tsp. salt
pinch of pepper
minced fresh parsley (I usually leave out the parsley if I don't have any on hand)

Saute rice and garlic in butter.  Add broth and bring to a boil.  Reduce heat and add remaining ingredients (except the parsley). Simmer covered until rice is tender.  Sprinkle with parsley.

Tuesday, September 23, 2014

Bar-b-que Beef

I really do not know where this recipe came from.  My mom used to make it all the time and she served it over pasta (linguine or fettuccine I think).  I prefer to serve it over rice so I usually double up the sauce so there is lots of extra.

2 lbs. round steak
2 Tbsp. oil
1 clove garlic, crushed
1/2 cup vinegar
1 Tbsp. brown sugar
1 tsp. paprika
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. chili powder
1/4 tsp. pepper
1 Tbsp. Worcestershire sauce
1/2 cup ketchup
1/4 cup water

Cut beef into slices 1/2" wide, across the grain.  Heat oil in a large, heavy skillet and brown meat strips slowly.  Combine all remaining ingredients and pour over browned meat.  Bring to a boil.  Turn down heat and simmer 1 1/2 hours or until meat is very tender.

*I usually just used beef stewing meat from the store as it is already cut and ready to go.  I have also started making this in my slow cooker and it comes out so wonderfully tender.  I just throw all the ingredients in the pot and cook it on low for 5-6 hours and it is soooo yummy!

Tuesday, September 16, 2014

Lemony Penne with Chicken and Artichokes

Here is another one from Allrecipes.com

12 oz. penne
2 tsp. olive oil
3 shallots, chopped
1 boneless skinless chicken breast (about 225 grams) cut into small cubes
3 cloves garlic, minced
1 tsp. dried italian herb seasoning
1/4 tsp. salt
2 jars (170 ml each) marinated artichoke hearts, drained and chopped
1/2 cup grated parmesan cheese
1 tsp. grated lemon zest 
1/4 cup lemon juice
1/4 cup chopped fresh basil

In a large pot of boiling water, cook pasta.  Drain, reserving 1/2 cup of the cooking liquid.

Meanwhile, in a large nonstick skillet, heat oi over medium heat; cook shallots until softened, about 3 minutes.

Add chicken, garlic, italian seasoning, salt and pepper; cook, stirring occasionally, until chicken is no longer pink inside, about 4 minutes.

Stir in artichokes; cook until warmed through, about 2 minutes.  Stir in Pasta and enough of the cooking liquid to coat.  Stir in parmesan cheese, lemon zest, and lemon juice.  Serve sprinkled with basil.

Monday, September 8, 2014

Buttermilk Scones

Buttermilk Scones
2 cups flour
1 Tbsp.  sugar
1/4 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. baking powder
5 Tbsp. shortening
3/4 cup plus Tbsp. milk (to sour add 1Tbsp. vinegar)

This recipe did not come with baking directions.  I cooked mine at 350 until they were nicely browned top and bottom.

My 8 year old made these for the fair and won second place.  These are really yummy with some berries and whipped cream.

Caesar Salad Dressing

Caesar Salad Dressing
1 cup mayonnaise
1 cup golden Italian dressing
2 cloves garlic, crushed
1/2 cup parmesan cheese

Will keep for up to a month in the fridge