Monday, September 29, 2008
I Love MY MOM! This was a childhood favorite of mine that my mom whipped up regularly. Of course, she made them into cute little bears, stars, cars, etc. Maybe when I have kids I will go the extra mile, too...but for now...we get squares!
I also Love PEANUT BUTTER! These are so absolutely easy, peanut-buttery, and delicious all at once. You can literally make them and have them ready to be served in less than 10 minutes, with allowing them to cool and all!
1 cup light karo syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies
Combine karo syrup and sugar in a large saucepan over medium high heat. Stir constantly. When mixture begins to boil around the edges, wait 30 seconds and remove from heat. (If you like your rice krispies to be on the hard side, continue to boil for 2-3 minutes. I prefer mushy, chewy ones, thus the 30 second boiling time.)
Mix in the peanut butter. We prefer creamy, but crunchy is delish as well!
When peanut butter is thoroughly mixed in, add rice krispies and stir until combined.
Pam a 9x13 or cookie molds. Place mixture into desired pan and allow to cool.
Friday, September 26, 2008
Soft, fluffy, containing peanut butter and chocolate...that is my kind of cookie; and NOT my husbands! This makes these cookies very, very bad...I am forced to eat a lot more because he is eating a lot less of them, O WELL!
They are also so, so easy...just a few ingredients that you will definitely have on hand. I made these on a whim, and they totally filled my sugar desire!
From: Jen at Delightful Delicacies
1 cup peanut butter
1 cup brown sugar
1 tsp. baking soda
chocolate chips (optional)
Preheat oven to 350 degrees.
In a small bowl mix together all of the ingredients, except the chocolate chips.
When it is mixed well, add chocolate chips if desired. Drop by tablespoonfuls on a baking sheet, do not flatten.
Bake for 9 minutes or until puffed and golden. The cookies will be very soft, allow them to cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Thursday, September 25, 2008
Can I do it? Can I really go without bread, flour, wheat...? I sure hope so! For those of you who know me personally, you know that I have been struggling with some inexplainable pain in my left knee. I feel like I have tried a ton of different remedies, and doctors don't seem to know what is going on in there after x-rays, MRI's, etc. A little background...
My adorable little 7 year old niece, Madison, was diagnosed with Celiac disease about 1 year ago. She had been having severe pain in her knee that caused her to wake up in the middle of the night in tears. After some extensive research, tests, and more they realized that gluten was causing this pain. Since she has gone off gluten she has been pain free! (Well...until she grabs a piece of cake for a little freedom anyway!)
So, my brother gave me a call a few weeks ago with the idea that maybe, just maybe, this could also be the cause of my pain. I know it sounds crazy, but I PRAY that this is the answer! I will do anything to get rid of this pain I am feeling, even if it means no more delicious bread...tear...
I am trying to change my diet and see if it has any effect whatsoever on my pain, so pray for me, and I apologize in advance for the somewhat sketch recipes I will be posting. Due to my husbands picky nature with foods and my new-found dedication to be non-gluteness(!), it may take me a while to edit recipes. No chunks, no gluten, not-too-spicy, recipes anyone?!
Wish me luck!
Tuesday, September 16, 2008
Okay, I am officially going to RAVE! This was delicious! I know that I say that about almost everything sweet, but I honestly felt like I was in some fancy-shmansy (yes, that is politically correct spelling and wordage!) restaurant. It was the perfect gooey-ness inside and crispyness outside, and the apples were not too mushy or too crisp. I did not use raisins or pecans, due to my picky hubby, and it was still delish! NOTE: I made two small strudels with this recipe because I had a lot of leftover filling(therefore, using 10 sheets of phyllo dough total; five on each). You could probably make one large strudel; if you choose to do so, I would probably add a few more sheets of phyllo dough...we loved that part of this dish!
Sunday, September 14, 2008
My roommate Brianne and I discovered this recipe in college...and I am still addicted to it! I make it whenever we have tacos. I am a big wussy when it comes to salsa, I hate, HATE the spicy stuff! So, this is a perfect, flavorful salsa that goes with anything!
1 can yellow corn
1/2 can black beans
Juice from 3 limes
1/2 large bunch of cilantro
Mix the above together and ENJOY with tortilla chips, on top of tacos or burritos! DELISIOUS!
Hooray for Chicken Tacos! One of the easiest yet most satisfying meals. Especially with Cilantro Lime Salsa on them. I know everyone has this recipe, but it is just a nice reminder of an easy meal!
2 boneless, skinless chicken breasts
1/2 package mild taco seasoning
corn or flour tortillas
toppings for tacos
Cut chicken into bite size pieces and prepare as directed on back of taco seasoning packet.
Put chicken in tortillas and top with your choice of toppings. We top our with sour cream, salsa, lettuce, tomatoes, cilantro, and cheese.
Disclaimer: This may look like a lazy week...okay, so it kind of was! My husband was out of town on Sunday and Monday for a dental school interview (woo-hoo!), so my sister was kind enough to feed me some delicious meals! We also had a little family get together, and we weren't required to bring a thing...aren't those the best?!
Tuesday: Lemon Chicken with steamed Broccoli
Thursday: Creamy Ranch Chicken with house salad
Saturday, September 13, 2008
This bread is DELICIOUS! I, like many others who have tried this recipe, could honestly eat the entire LOAF! The second time that I had this I tried to cut the recipe in half and felt like the dough was just a bit too tough, so I wouldn't recommend altering the recipe. This is just a perfectly moist, yummy bread! Melanie at My Kitchen Cafe said it best, if you love soft, tender, delicious french bread...this recipe is for you!
From: The Sister's Cafe
2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured
Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should come clean off the sides of the bowl and not be too sticky - but be careful not to add too much flour. Knead for a few minutes.
Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 5 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). Bake for 30 minutes at 375 degrees.
Thursday, September 11, 2008
Sunday, September 7, 2008
This week was crazy! Okay, well not crazy with lots of stuff to do, but crazy with people. We ate dinner at a friends house, my mother in law took us out to dinner, and my sister made us dinner! Talk about a sponsored meal week!
Monday: Taco stuffed shells with salad
Tuesday: Gnocchi with pink sauce and Divine breadsticks
Wednesday: Creamy Italian Chicken and fruit
Friday: Sponsored again!
Saturday: Cheddar Macaroni and Cheese
See you next week! I hope that you enjoy the yummy meal plan!
Now, nothing beats Momma's Mac and Cheese, but it is Sunday, and I have absolutely NO Velveeta! Cody really wanted some yummy cheesy something, however, so I nabbed this recipe from Food Network, and changed it to fit our tastes: AKA SIMPLE! It was pretty much delicious, so next time that I am fresh out of the ingredients for the good stuff, I will make this again!
Whole wheat pasta3 Tbs. butter
2 cups milk, warm
1/4 cup flour
1 1/2 cups shredded cheddar cheese
Boil pasta until done, drain. While pasta is cooking, melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Stir in 3 cups cheese until it melts.
Top pasta with cheese sauce and enjoy! You can also bake this at 350 degrees for 30 minutes and then eat it, I just didn't have time!
Tuesday, September 2, 2008
Yes, you are seeing this right: I finally made a main dish that does not include CHICKEN! Not to mention, this is great! This meal was so fun to prepare, mainly because it is a twist on a basic meal. I was honestly ENTERTAINED while cooking this...I know, that sounds weird, but I was! It has a wonderful flavor and is different than most basic nightly meals. The crushed tortilla chips on top were probably my favorite part, they added just the perfect CRUNCH!
Taco Stuffed Shells