Sunday, May 25, 2014

simple potato salad

2 pounds (907 grams) small yellow, red or white potatoes
1 tablespoon apple cider vinegar (substitute: white wine vinegar or white vinegar)
1/4 cup (125 grams) sour cream
1/2 cup (55 grams) mayonnaise
1 tablespoon yellow mustard (substitute Dijon or whole grain mustard)
1/2 cup (80 grams) finely chopped red onion (1/2 medium)
1/3 cup finely (50 grams) chopped celery (2 ribs)
1/2 cup finely (60 grams) chopped dill pickles
4 hard-boiled eggs, peeled and chopped
1/4 cup (12 grams) chopped fresh herbs/ dill
 Salt and freshly ground pepper, to taste
1/2 cup Top the Tater , sour cream and chive

Found on this site but changed it a bit.

Monday, May 7, 2012

Red Lobster Cajun Chicken Pasta

Thank you Pat!! This was really good and I'm not a big pasta eater. Very easy. I did put 2 cups of cream in it because it dries up when it cools off. And I used spaghetti noodles since i didn't have any linguini. The cajun seasoning I found online. There were a lot of different ones and since I had all the ingredients for this one, I tried it. Was very good!!


2 Boneless skinless chicken breast halves cut into strips
2 tsp cajun seasoning
2 Tbsp butter or margarine
8 slices green peppers
1/2-1 lb mushrooms
1 green onion, sliced
1-2 cup heavy cream
1/4 tsp dried basil
1/4 tsp lemon-pepper seasoning
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
4 oz linguine, cooked and drained
grated parmesan cheese

2 tsp salt
2 tsp garlic powder
2 1/2 tsp paprika
1 tsp pepper
1 tsp onion powder
1 tsp cayenne
1 1/4 tsp oregano
1 1/4 tsp thyme

Place chicken and cajun seasoning in a bowl or resealable plastic bag, toss or shake.
In a large skillet over medium heat saute chicken in butter until almost tender.
Add peppers, mushrooms and onions; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasoning; heat through.Sprinkle with parmesan cheese

Tuesday, January 24, 2012

Moist Chocolate Cake

I made this cake for Mike's birthday. It seemed appropriate for him because it doesn't have anything in it from the refrigerator. And Mike being the survivalist ( oh, sorry, a  prepper ) I thought he would like it! If this recipe was on the internet I probably wouldn't have made it thinking they forgot the eggs or milk. But since it was from the Taste of Home Baking Book, I thought it safer! It turned out good. Actually it was awesome and I'm not a big cake person. It was really moist and the book said it doesn't need frosting. What they should have said was that the cake is so moist it will fall apart when you try and spread frosting on it! I'm no cake decorator but by the time I finished frosting the cake the little bits of cake through out the frosting looked like they were meant to be there! Mike didn't seem to notice. At least he never mentioned it if he did. And knowing Mike, he would have!  I even wrote on it and you could actually read it! Thanks to my mother-in-law for the decorating tips and bags. Helped a lot!

Moist Chocolate Cake
( This cake is so moist it doesn't need frosting. Simply sprinkle confectioners' sugar over the top.)

1-1/2 cups all-purpose flour
1 cup sugar
3 Tbsp baking cocoa
1 tsp baking soda
1/2 tsp salt
6 Tbsp vegetable oil
1 Tbsp white vinegar
1 tsp vanilla extract
1 cup cold water
confectioners' sugar

 In a large mixing bowl, combine flour, sugar, cocoa, baking soda, and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into one, vinegar into another, and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin)
Pour into a greased 8-inch square baking dish. Bake at 350 degrees for 30-35 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

 Sorry, I forgot to take a picture before!

Monday, January 16, 2012

Spinach and mushroom stuffed tip steak

I saw a few recipes were they stuffed a roast and since I didn't have a roast I decided to roll it up in the steaks I did have.

1 1/2 pounds steak, pounded thin for easy rolling
1 (10 oz) package frozen spinach
7 strips bacon, cooked and crumbled
1 pound mushrooms
1 mediums onion, chopped
3 Tbsp cream cheese, softened
salt and pepper

Thaw spinach and squeeze out water. In a pan, sauté mushrooms and onion until brown. In a small bowl combine all ingredients and mix well. Spoon the stuffing onto the steak, leaving a 1 inch border. Roll from the long edge of the steak and secure with string or toothpicks. Sprinkle salt and pepper over steak. Place on a baking sheet. Bake at 375 degrees, for an hour. Remove from oven and let stand before slicing.

Mushroom Sauce

1/4 cup oil
1 pound mushrooms
1 onion, diced
4 cloves garlic, crushed
1 3/4 cup Worcestershire sauce
1 3/4 cup beef stock

In a large skillet, heat the oil on high heat, and sauté the mushrooms,onions, and garlic until softened and starting to brown. De-glaze the pan with the Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Then add the beef stock. Cook for 5 minutes and remove from the heat. Spoon over meat before serving.



Sunday, January 15, 2012

White bread dough/cinnamon rolls

This recipe is from my mom. I use this dough a lot. Pizza, bread, cinnamon rolls, cal zones, and I'm going to try it for Long Johns. My mother makes the best cinnamon rolls in the world. But whenever I make them, it's kind of a hit or miss thing. Mostly miss! I made them last month for my in-laws. Half the batch was ok and the other, not so good. In fact, we could have gone outside and played baseball them. I guess I should be happy some of them were edible. I don't have any pictures of cinnamon rolls because I refuse to make them again so soon. Too depressing.
 The bread I have no problem with. I make it about twice a week now for Bella. I don't buy bread too much anymore. I made cal-zones with it once that turned out good. Just have to remember they raise! They came out about the size of a football!  But they tasted good! Tonight I made them again and they turned out the right size.
Good thing Mike is so skinny! Between me having to learn portion sizes and all the junk I make him,( he has a chocolate addition I take advantage of) he should be around 400 pounds by now! I came from a big family so I was use to cooking for a lot of people. About a week after we were married, I decided to make a really nice dinner. I had candles, mood music, and some of his favorite food. Problem was, I made a little too much. So when he came home he wanted to know who was coming over for dinner. When I told him no one, he said " What the heck?! You expects us to eat all this? We could feed the whole block with just this one meal!" He said a few other things but I won't list them all! To this day he still rags me about that! Took me about a year to start making the right amount of food!

White Bread Dough

3 cups hot water
2 packages of active dry yeast (4-1/2 tsp)
1/2 cup sugar
1/4 cup vegetable oil
1 Tbsp salt
7-9 cups flour

In a large mixing bowl, dissolve sugar in water. Sprinkle in yeast and let set  5-10 minutes. Stir in oil and salt. Stir in 6- 7 cups of flour just enough to form a soft dough. Turn out onto a floured surface. Knead for 5-10 minutes or until dough doesn't tear easily when stretched. Form dough into a ball and place in a greased bowl. Cover with cloth and let rise, in a warm (80-85degrees) draft-free area for an hour or until doubled in size.
Punch dough down. Shape dough into loaves or rolls. Place in greased loaf pans or for rolls, a greased baking sheet. Cover and let rise until doubled in size.
Bake at 375 degrees for 12-15 minutes or until golden brown.

For cinnamon rolls; After the dough rises once, punch down and then place on a lightly floured surface.Cut into four equal portions. Roll out one ball into a rectangle. Spread with softened butter. Sprinkle cinnamon and sugar over dough. Roll up dough, beginning with long side. Slice into slices. About 1 in. and place on greased baking sheet or in greased muffin tins. Cover and let rise in a warm dry place until doubled in size.
Bake at 375 degrees for 15-20 minutes.

Saturday, January 14, 2012

Strawberry Cheesecake

Some friends came to visit today so I decided to make this while they were here so I didn't eat it all! I don't know if this was a failure or not. Obviously something wasn't right. At first I thought I didn't cook it long enough. But according to the directions it should take 45 to 50 minutes to bake. I left it in longer then that. The only cheesecake I have made was baked in a water bath and they look dull when done. Apparently, cooked out of water they don't do that. So it said, to tell when it's done, the outside will puff up slightly and the middle will jiggle when you tap the side with a spoon. The first time I looked at it, about 55 minutes, the outside was puffy but the whole thing was jiggly so I left it in longer. When I checked it again ( about 20 - 25 minutes later) it was still really jiggly but the outside was starting to brown a lot. I didn't want to burn it or over cook it so I took it out. This is where I think it went wrong. There was a glaze that went on the top and then went back in the oven. There was a crack in the top of the cheesecake after it cooled a little, so when I put the glaze on the cheesecake it went into the crack. After I took it out of the oven again and let it cool for an hour it looked fine. So I finished it and gave it to my guests. When Mike cut into it, the middle just fell. Here I was, so proud of my pretty cake and it wasn't even cooked through. It didn't stop them from eating it though! They said it was just a custard filled cheesecake! Now watch them call in a few days, yelling at me for giving them food poisoning! Hopefully it was just the glaze soaking into the middle that made it that way! Or it could be because I didn't refrigerate it over night before eating it.

Bella didn't seem to care!

The longer it set out the more gooey it got!

Strawberry Cheesecake
The Taste of Home Baking Book

  3/4 cups ground pecans ( I didn't use these)
  3/4 cups graham cracker crumbs
  3 Tbsp butter, melted
  4 packages (8 ounces each) cream cheese,softened
  1-1/4 cups sugar
  1 Tbsp lemon juice
  2 tsp vanilla extract
  4 eggs, lightly beaten
  2 cups (16 ounces) sour cream
  1/4 cup sugar
  1 tsp vanilla extract
  2 Tbsp cornstarch
  1/4 cup water
  1 jar (12 ounces) strawberry jelly
  3Tbsp orange juice
  1 quart
  whole fresh strawberries

In a bowl, combine the pecans and cracker crumbs; stir in butter. Press into the bottom of a greased 10- in. springform pan; set aside. ( The bottom of a glass works good for pressing onto the pan.)

In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla; beat well. Add eggs; beat on low speed just until combined. Spoon over crust. Place pan on a baking sheet.

Bake at 350 degrees for 45-50 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes ( leave oven on). For the topping, combine all the ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 5 minutes longer. Cool pan on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth; add jelly. Bring to a boil over med-high heat cook and stir for 1-2 minutes or until jelly is melted and glaze is thickened. Remove from heat; stir in orange juice. Cool to room temperature.

Just before serving, remove sides of pan. Arrange strawberries on the top of cheesecake with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Refrigerate leftovers.

Tuesday, January 10, 2012

Banana and chocolate muffins

My sister-in-law gave me a gift card for Barnes and Noble and with it I bought more cookbooks. One of them had this recipe in it. It's called 1001 Cupcakes and Other Tempting Treats. For some reason I can't seem to make cupcakes that turn out. So I thought I would try to make muffins and see how that worked. Turns out I'm not as terrible with muffins as I am with cupcakes. You would think they are about the same thing. Well, at least I didn't botch these!
I think they would have been better with more banana and if I had used milk chocolate chips instead of semi-sweet chocolate chips. Next time I will find out. They had a recipe for frosting for them but I never made it. Mike and Bella didn't seem to miss it! 

Banana and Chocolate Muffins

1 2/3 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
2 ripe bananas
8 Tbsp butter, softened 
heaping 1/2 cup of sugar (moderately sized, round mound, or heap)
1/2 tsp vanilla extract
2 eggs, slightly beaten
4 Tbsp sour cream
heaping 1/3 cup semi-sweet chocolate chips.

Preheat oven 375 degrees. Line 12- hole muffin pan with 12 paper liners. Sift together the flour, baking powder, and baking soda. Place the bananas in a separate bowl and mash with fork.
 Place the butter, sugar, and vanilla extract in a large bowl and beat together until light and fluffy, then gradually beat in the eggs. Stir in the mashed bananas and sour cream. Fold in the flour mixture and chocolate chips. Spoon the batter into the paper liners.
 Bake in the preheated oven for 20 minutes, or until well risen and golden brown. Transfer to a wire rack to cool completely.


8 Tbsp butter, softened
1 cup confectioners' sugar
1 Tbsp chocolate curls or chocolate strands

 Place the butter in a bowl and beat until fluffy. Sift the confectioners' sugar and mix together well. Spread frosting on top of each muffin and sprinkle with chocolate before serving.