We had these waffles for breakfast in Idaho a few months ago. They tasted great to me so I got the recipe and we've made them a few times since.
2 eggs
1 3/4 c. milk
1/2 c. butter, melted
4 tsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
2 cups flour
Heat waffle iron. Beat eggs until fluffy. Beat in remaining ingredients until just smooth. Pour batter into center of hot waffle iron. Bake until steaming stops. about 5 minutes. Makes 3- 10 inch waffles.
Thursday, April 11, 2013
Tuesday, April 9, 2013
Maple Glazed Carrots
Everything tastes better coated in sugar! Right? My kids certainly think that cooked carrots taste better that way. This is our favorite way to prepare them!
2 pounds carrots, peeled and thinly sliced
4 tbsp. butter
3 tbsp. maple syrup
2 tbsp. brown sugar
1 tbsp. fresh parsley or you can use dried
Use a steamer to cook sliced carrots until tender. Drain water and return carrots to pan. Add butter and stir gently until melted. Add brown sugar, syrup and parsley and saute gently for 2-3 min. Add salt and pepper to taste. Be amazed at how fast these carrots disappear from your dinner table!
Herbed Sourdough Stuffing
I know it's been months, but Thanksgiving this year was a small affair at my house. My dear Mom did the turkey (thank goodness-I really hate dealing with raw meat), but Justin and I did most of the rest of the meal. We decided to try some new and different recipes just for fun. My Our Best Bites Savoring the Seasons recipe book has a recipe for herbed sourdough stuffing that I decided to try and it turned out fabulous. Definitely different that the type of stuffing we usually have. I'll certainly be doing it again though!
1 pound sliced rustic sourdough bread, cut into 1 inch squares
8 tbsp. butter
1 c. diced celery
1 med. onion, diced
5 cloves garlic, finely minced
1 tsp. salt
1/4 tsp. pepper
6 tbsp. minced fresh sage (I didn't use fresh and it was still great)
1 tbsp. minced fresh rosemary or 1 tsp. dried crushed rosemary
1/4 tsp. ground marjoram
2 medium lemons ( you need 1/4 c. juice and 2 tsp. lemon zest)
1/4 c. fresh minced parsley
1 c. chicken broth, more as needed
Preheat oven to 400 degrees.
Spread bread cubes on baking sheet and toast 10-12 minutes until lightly toasted.
Turn oven down to 350 degrees.
Melt butter in skillet, then add celery, onion, garlic, salt, and pepper. Saute 6-7 min.
Add sage, rosemary, and marjoram and cook another 2-3 min. til everything is tender.
Add lemon zest and juice and parsley to mixture then toss together with bread pieces in a large bowl.
Slowly add chicken broth while tossing.
Place in a 9x13 baking dish and bake for 20 min. After 20 min. gently toss, then bake another 20 min. until lightly browned on top. Cover with foil it too brown.
1 pound sliced rustic sourdough bread, cut into 1 inch squares
8 tbsp. butter
1 c. diced celery
1 med. onion, diced
5 cloves garlic, finely minced
1 tsp. salt
1/4 tsp. pepper
6 tbsp. minced fresh sage (I didn't use fresh and it was still great)
1 tbsp. minced fresh rosemary or 1 tsp. dried crushed rosemary
1/4 tsp. ground marjoram
2 medium lemons ( you need 1/4 c. juice and 2 tsp. lemon zest)
1/4 c. fresh minced parsley
1 c. chicken broth, more as needed
Preheat oven to 400 degrees.
Spread bread cubes on baking sheet and toast 10-12 minutes until lightly toasted.
Turn oven down to 350 degrees.
Melt butter in skillet, then add celery, onion, garlic, salt, and pepper. Saute 6-7 min.
Add sage, rosemary, and marjoram and cook another 2-3 min. til everything is tender.
Add lemon zest and juice and parsley to mixture then toss together with bread pieces in a large bowl.
Slowly add chicken broth while tossing.
Place in a 9x13 baking dish and bake for 20 min. After 20 min. gently toss, then bake another 20 min. until lightly browned on top. Cover with foil it too brown.
Lemon Crinkle Cookies
I found this recipe on Pinterest. It originally came from LDS Living's website and it's delicious!
Lemon Crinkle Cookies
Makes 2-3 dozen
Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.
Lemon Crinkle Cookies
Makes 2-3 dozen
Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.
Spaghetti and Meatballs
My twins requested spaghetti and meatballs for their big family birthday dinner in the fall and since I didn't feel like I could serve everyone noodles covered with Ragu I went searching for a fabulous homemade recipe. Of course, the first place I looked was my favorite site Our Best Bites and they didn't let me down. I found this fabulous recipe and it was a huge hit!
Spaghetti and Meatballs
Recipe by Our Best Bites
Recipe by Our Best Bites
Italian Meatballs:
1/2 lb. lean ground beef
1/2 lb. Italian sausage (I would have preferred less sausage I think)
1/4 c. dry bread crumbs
1/2 tsp. pepper
2 Tbsp. dehydrated onion
2 eggs, lightly beaten
2 Tbsp. freshly grated Parmesan cheese
1 tsp. basil
1/2 tsp. parsley
1-2 cloves garlic, minced
1 tsp. salt*
1/2 lb. lean ground beef
1/2 lb. Italian sausage (I would have preferred less sausage I think)
1/4 c. dry bread crumbs
1/2 tsp. pepper
2 Tbsp. dehydrated onion
2 eggs, lightly beaten
2 Tbsp. freshly grated Parmesan cheese
1 tsp. basil
1/2 tsp. parsley
1-2 cloves garlic, minced
1 tsp. salt*
*If you want, you could substitute all the Italicized ingredients with 3 Tbsp. garlic bread seasoning found here.
Gently combine meatball ingredients in a medium bowl. Shape into balls, whatever size you like, but I prefer using my standard cookie scoop (about 1 Tbsp.) to shape meat into balls and then rolling it between my hands to make them even more round. Place on a broiler pan
and broil until the meatballs start to brown–I actually use my toaster oven. Just because I can. Remove from oven and set aside until ready to use (or freeze for later use).
Sauce
1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes
16 oz. tomato sauce
1-2 Tbsp. sugar (to taste)
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)
1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes
16 oz. tomato sauce
1-2 Tbsp. sugar (to taste)
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)
Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on low, uncovered, until desired consistency is reached–about 25-30 minutes for a sauce that’s of medium consistency (my husband, bless him, likes it very thick while I like it a little on the thin side. Whatever will we do??)
Serve over hot spaghetti (shhhhh…I used linguine!), maybe with some breadsticks and some freshly grated Parmesan on top. Serves a lot–like probably 12 regular people or 2 teenage boys.
FREEZER MEAL INSTRUCTIONS:
Prepare meatballs as directed, but divide the meatballs among two freezer-safe containers. Prepare sauce through adding all ingredients to the pan, but don’t simmer; rather, divide the sauce among the two containers. Freeze until ready to use. When ready to use, place in slow cooker and cook on low for about 5-6 hours, although you’ll want to keep an eye on the sauce and make sure it’s not burning if you go for the whole 6 hours.
Prepare meatballs as directed, but divide the meatballs among two freezer-safe containers. Prepare sauce through adding all ingredients to the pan, but don’t simmer; rather, divide the sauce among the two containers. Freeze until ready to use. When ready to use, place in slow cooker and cook on low for about 5-6 hours, although you’ll want to keep an eye on the sauce and make sure it’s not burning if you go for the whole 6 hours.
Chocolate Cake Roll
Unlike me, my husband isn't a big cake eater. However, this is his favorite! This recipe came from my mother-in-law Derra Ball.
3/4 c. flour
1/2 c. cocoa
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. sugar
1 tsp. vanilla
1/3 c. water
2 pints of whipping cream
1/2 c. powdered sugar
Line a sheet cake sized pan with foil and grease the foil. Pam spray with flour works great.
Combine flour, cocoa, baking powder, and salt- set aside.
Beat eggs for 5 min. or until very thick.
Add sugar gradually to eggs.
Blend in water and vanilla on low speed.
Gradually add flour mixture. Beat until smooth.
Bake 13 min @ 375 degrees.
Invert cake onto a towel that has been sprinkled with powdered sugar and remove foil carefully.
Gently roll cake while still hot and cool on a wire rack.
Whip cream while waiting for the cake to cool. Add 1/2 c. of powdered sugar to cream.
When cake is cool, unroll and remove towel.
Spread whipped cream onto cake and roll again. Reserve some whipped cream for serving.
Sprinkle lightly with powdered sugar and serve within a few hours.
3/4 c. flour
1/2 c. cocoa
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. sugar
1 tsp. vanilla
1/3 c. water
2 pints of whipping cream
1/2 c. powdered sugar
Line a sheet cake sized pan with foil and grease the foil. Pam spray with flour works great.
Combine flour, cocoa, baking powder, and salt- set aside.
Beat eggs for 5 min. or until very thick.
Add sugar gradually to eggs.
Blend in water and vanilla on low speed.
Gradually add flour mixture. Beat until smooth.
Bake 13 min @ 375 degrees.
Invert cake onto a towel that has been sprinkled with powdered sugar and remove foil carefully.
Gently roll cake while still hot and cool on a wire rack.
Whip cream while waiting for the cake to cool. Add 1/2 c. of powdered sugar to cream.
When cake is cool, unroll and remove towel.
Spread whipped cream onto cake and roll again. Reserve some whipped cream for serving.
Sprinkle lightly with powdered sugar and serve within a few hours.
Mushroom Rice Pilaf
This is a Ball family favorite. It's quick to prepare, easy, and delicious.
1/2 c. butter
2 cups rice
1 c. chopped onion
1 c. chopped celery
8 oz. mushrooms, sliced
32 oz. chicken broth
1/2 tsp. thyme
1 tsp. salt
pepper
1/2 c. chopped parsley
Feel free to play with the quantities a bit! It tastes good lots of ways. Sometimes I add chopped carrots. I often leave out the mushrooms. The celery and onion give it lots of flavor though, so I always use those!
Melt butter. Add rice and stir. Add onion, celery, and mushrooms and saute for 5 min. Add liquid and additional ingredients and simmer for 25-30 min. until rice is tender. Tastes great served with a favorite chicken or fish dish.
I always make mine in a rice cooker and just throw everything in and press start! Super easy!
1/2 c. butter
2 cups rice
1 c. chopped onion
1 c. chopped celery
8 oz. mushrooms, sliced
32 oz. chicken broth
1/2 tsp. thyme
1 tsp. salt
pepper
1/2 c. chopped parsley
Feel free to play with the quantities a bit! It tastes good lots of ways. Sometimes I add chopped carrots. I often leave out the mushrooms. The celery and onion give it lots of flavor though, so I always use those!
Melt butter. Add rice and stir. Add onion, celery, and mushrooms and saute for 5 min. Add liquid and additional ingredients and simmer for 25-30 min. until rice is tender. Tastes great served with a favorite chicken or fish dish.
I always make mine in a rice cooker and just throw everything in and press start! Super easy!
White Corn Salsa
My awesome neighbor Jessa brought this over as a gift years ago and it's been a family favorite ever since!
1 can black eyed peas, drained
1 can white corn, drained,
1 package Italian dressing mix
1 avocado, chopped
2-4 green onions or chives, chopped
5 roma tomatoes, chopped
1/2 bunch cilantro, chopped (I prefer less)
salt and pepper to taste
Combine all ingredients and serve with favorite tortilla chips. Best if eaten immediately. Makes about 4 coups of salsa.
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