BEST. SYRUP. EVER.
1 stick butter
1/2cups buttermilk (make your own 1T lemon juice and 1/2cup milk; let sit for 5mins)
1T Karo Syrup
1 cup sugar
Melt butter; add sugar; add Karo; add buttermilk; mix together until small bubbling begins, stir constantly for 1 min.
DO NOT BOIL.
Remove from heat.
Add 1/2 tsp baking soda
1/2 tsp vanilla extract
cinnamon if you wish (i don't do this)
Make sure you are using a pot that is pretty deep, the soda causes the syrup to "foam". Stir together. Syrup keeps in the fridge for 2 weeks.
You'll never buy syrup again.
Sunday, October 25, 2009
visiting teaching chicken salad sandwiches
by Mallory Steele
mix & marinate 4C shredded, cooked chicken for 2-3 hrs. in: 2T veg. oil 2T orange juice 2T cidar vinegar.
Add: 1 C chopped water chestnuts (about 2 cans-I only used half a can)
1 C chopped onions
1 C chopped celery
1 t. salt
2 C mayo -I probably only used 1 1/4 C-just enough to make it moist.
refridgerate for 1 hour
Add 1 C chopped cashews just before serving.
makes 8 croissant sandwiches. super yummy.
mix & marinate 4C shredded, cooked chicken for 2-3 hrs. in: 2T veg. oil 2T orange juice 2T cidar vinegar.
Add: 1 C chopped water chestnuts (about 2 cans-I only used half a can)
1 C chopped onions
1 C chopped celery
1 t. salt
2 C mayo -I probably only used 1 1/4 C-just enough to make it moist.
refridgerate for 1 hour
Add 1 C chopped cashews just before serving.
makes 8 croissant sandwiches. super yummy.
Chicken Chili (served at cooking group)
3 cans (15 oz. each) Great Northern Beans
1 can (49 1/2 oz.) Chicken Broth
Add to the broth:
2 tsp garlic powder
1 tsp Cumin
2 tsp oregano
1/2 to 1 tsp cayenne pepper
1 can (7 oz.) diced green chiles
1-2 cups chopped onion
Cover beans with broth mixture and bring to a boil. Simmer (partially covered) for 2 hours. Add 4 cups cooked and diced chicken breasts (you can used canned rinsed chicken or one whole rotisserie chicken). Just before serving, add 2 cups sour cream and 3 cups of grated jack cheese. Stir until melted...but...DO NOT BOIL.
AMAZING white chili that is totally worth the extra effort. This also freezes and reheats really really well.
1 can (49 1/2 oz.) Chicken Broth
Add to the broth:
2 tsp garlic powder
1 tsp Cumin
2 tsp oregano
1/2 to 1 tsp cayenne pepper
1 can (7 oz.) diced green chiles
1-2 cups chopped onion
Cover beans with broth mixture and bring to a boil. Simmer (partially covered) for 2 hours. Add 4 cups cooked and diced chicken breasts (you can used canned rinsed chicken or one whole rotisserie chicken). Just before serving, add 2 cups sour cream and 3 cups of grated jack cheese. Stir until melted...but...DO NOT BOIL.
AMAZING white chili that is totally worth the extra effort. This also freezes and reheats really really well.
lettuce wraps (like PF Changs but better)
2 tsp Vegetable Oil
4 cloves of Garlic, minced
1 Tablespoon minced Ginger (I use the bottled kind and add about 1/2 a tablespoon, you can always add more but you can't take any out!)
1-1.5 lbs ground chicken (turkey works too)
1 cup minced mushrooms
1/4 tsp salt
1 8 oz can water chestnuts, drained and minced
1/2 cup finely sliced green onions
1/4 cup low sodium soy sauce
2 tsp seasame oil
1 lemon, zested and then juiced
1 tsp hot sauce
1/3 cup chopped cilantro
1 head iceburg lettuce
Heat oil in a large skillet over medium heat. When oil is hot, add minced garlic and ginger. Saute for just a minute, then add the ground chicken, mushrooms, and salt. Cook until meat is cooked through. Add water chestnuts and green onions. Cook for a few minutes. Add soy sauce, sesame oil, juice and zest from lemon, and hot sauce. When everything is cooked through, remove from heat and add cilantro. To serve, carefully separate whole leaves from lettuce. Wash leaves and wrap in paper towels and put them in the refrigerator so they are cold and crisp when serving. Spoon chicken filling into lettuce leaf, roll up and serve with dipping sauce.
Dipping Sauce
1/4 cup soy sauce
1/8 cup seasoned rice vinegar
1 tablespoon minced ginger (start with less and adjust to taste)
2 tablespoons chopped green onions
wisk together and serve with wraps.
NOTES:
This recipe is well worth the extra work. The main key is to have everything all chopped up and ready to go before you start cooking, or have friends over to help while the chicken cooks. My favorite part of this meal is that the leftovers taste amazing the next day over rice. YUM. Enjoy!
4 cloves of Garlic, minced
1 Tablespoon minced Ginger (I use the bottled kind and add about 1/2 a tablespoon, you can always add more but you can't take any out!)
1-1.5 lbs ground chicken (turkey works too)
1 cup minced mushrooms
1/4 tsp salt
1 8 oz can water chestnuts, drained and minced
1/2 cup finely sliced green onions
1/4 cup low sodium soy sauce
2 tsp seasame oil
1 lemon, zested and then juiced
1 tsp hot sauce
1/3 cup chopped cilantro
1 head iceburg lettuce
Heat oil in a large skillet over medium heat. When oil is hot, add minced garlic and ginger. Saute for just a minute, then add the ground chicken, mushrooms, and salt. Cook until meat is cooked through. Add water chestnuts and green onions. Cook for a few minutes. Add soy sauce, sesame oil, juice and zest from lemon, and hot sauce. When everything is cooked through, remove from heat and add cilantro. To serve, carefully separate whole leaves from lettuce. Wash leaves and wrap in paper towels and put them in the refrigerator so they are cold and crisp when serving. Spoon chicken filling into lettuce leaf, roll up and serve with dipping sauce.
Dipping Sauce
1/4 cup soy sauce
1/8 cup seasoned rice vinegar
1 tablespoon minced ginger (start with less and adjust to taste)
2 tablespoons chopped green onions
wisk together and serve with wraps.
NOTES:
This recipe is well worth the extra work. The main key is to have everything all chopped up and ready to go before you start cooking, or have friends over to help while the chicken cooks. My favorite part of this meal is that the leftovers taste amazing the next day over rice. YUM. Enjoy!
Wednesday, June 24, 2009
hearty and yummy bran muffins
1 1/4 cups flour
1/4 teaspoon salt
1 1/2 cup All-Bran cereal
1 egg, beaten
1 Tablespoon baking powder
1/2 cup sugar
1 1/4 milk
1/4 vegetable oil
Combine cereal and milk in a large bowl and let stand for 2 minutes. Combine dry ingredients in a separate bowl. Add egg and oil to cereal mixture and beat well. Add dry ingredients all at once, stirring only combined. Spoon into greased muffin cups and bake at 400 degrees for 15-17 minutes. Makes about 1 dozen. This batter may be refrigerated for up two weeks before baking.
** My Mom made these for me in CA and they were SO good. I love that it makes a small recipe, but can also be easily doubled. We added some cut up cherries and reconstituded dried cranberries. I think these would be delish with fresh blueberries. My favorite way to enjoy them has been just plain, fresh out of the oven with butter and jam.
1/4 teaspoon salt
1 1/2 cup All-Bran cereal
1 egg, beaten
1 Tablespoon baking powder
1/2 cup sugar
1 1/4 milk
1/4 vegetable oil
Combine cereal and milk in a large bowl and let stand for 2 minutes. Combine dry ingredients in a separate bowl. Add egg and oil to cereal mixture and beat well. Add dry ingredients all at once, stirring only combined. Spoon into greased muffin cups and bake at 400 degrees for 15-17 minutes. Makes about 1 dozen. This batter may be refrigerated for up two weeks before baking.
** My Mom made these for me in CA and they were SO good. I love that it makes a small recipe, but can also be easily doubled. We added some cut up cherries and reconstituded dried cranberries. I think these would be delish with fresh blueberries. My favorite way to enjoy them has been just plain, fresh out of the oven with butter and jam.
Topsy Turvy Lasagna
Preheat Oven to 350
Boil one 10 oz package of egg noodles
Brown 1lb ground beef in skillet
Drain grease
Add one 28oz jar marinara sauce (or 24 oz and a little water to get every last bit out of the jar)
simmer for 10 minutes
In a large bowl combine beef/sauce mixture and five cups cooked wide egg noodles
add in:
2cups (16oz) low fat cottage cheese
1 cup of mozzarella cheese and a handful of Parmesan cheese.
Mix well and pour into a greased 9x13
Top with another cup of mozzarella cheese and handful of Parmesan
bake uncovered at 350 for 15-20 minutes
Boil one 10 oz package of egg noodles
Brown 1lb ground beef in skillet
Drain grease
Add one 28oz jar marinara sauce (or 24 oz and a little water to get every last bit out of the jar)
simmer for 10 minutes
In a large bowl combine beef/sauce mixture and five cups cooked wide egg noodles
add in:
2cups (16oz) low fat cottage cheese
1 cup of mozzarella cheese and a handful of Parmesan cheese.
Mix well and pour into a greased 9x13
Top with another cup of mozzarella cheese and handful of Parmesan
bake uncovered at 350 for 15-20 minutes
Friday, May 29, 2009
Strawberry Cake (or Cupcakes)
1 package yellow or white cake mix
4 eggs
3 Tablespoons flour
1 small package strawberry jello
1/2 cup water
1 scant cup of oil (almost but not quite full)
1/2 of a 10oz package of strawberries
Combine all ingredients (except strawberries). Mix well for 3 minutes or so. Add strawberries and mix well. Bake at 350 degrees in a greased and floured pan...
25-30 minutes for 9'' rounds
40-45 minutes for 9 x 13'' pan
20-23 minutes for cupcakes
Cool and ice.
Strawberry Buttercream Frosting
cream together one stick of softened butter and approx 4 cups of powdered sugar. blend together until very fluffy. add the other half of the 10 oz package of strawberries very slowly. I usually blend mine in a blender or mash them up. Add the strawberries until the frosting reaches desired taste and consistency.
4 eggs
3 Tablespoons flour
1 small package strawberry jello
1/2 cup water
1 scant cup of oil (almost but not quite full)
1/2 of a 10oz package of strawberries
Combine all ingredients (except strawberries). Mix well for 3 minutes or so. Add strawberries and mix well. Bake at 350 degrees in a greased and floured pan...
25-30 minutes for 9'' rounds
40-45 minutes for 9 x 13'' pan
20-23 minutes for cupcakes
Cool and ice.
Strawberry Buttercream Frosting
cream together one stick of softened butter and approx 4 cups of powdered sugar. blend together until very fluffy. add the other half of the 10 oz package of strawberries very slowly. I usually blend mine in a blender or mash them up. Add the strawberries until the frosting reaches desired taste and consistency.
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