If you're looking for a quick, oops-its-almost-bedtime sort of meal, try again. This isn't it! This is a more of a plan ahead meal. I usually get the urge to bake it on the weekend, and thankfully it freezes easily. PLUS you can customize it to whatever you have on hand.
Servings: 6-8/pie
Serve with: fruit in the summer (oranges are really yummy!) or a salad
Ingredients
* 2 uncooked deep-dish pie shells
* 1 cup milk
* 1 cup mayo
* 6 eggs
* 2 cups cheese
* 2 Tablespoons flour
*2 T balsamic vinegar (optional)
* Seasonings (optional)
Directions
1. Preheat oven to
2. Whisk together the mayo and milk. You want them to be reeeeeally incorporated.
3. Add in the eggs, whisking it well.
4. Dump in the flour. It doesn't have to be level precise. This is home cooking at it's best - just get it as close to 2 T as possible.
5. Combine the flour with the mixture. It should be pretty liquidity.
6. Optional time - add in seasonings (dry ranch, dry Italian), Balsamic vinegar and/or any combination of meats and veggies (ham, broccoli, spinach, mushrooms, black olives, etc). Mix well.
7. Pour into prepared pie shells. Place onto cookie sheet and slide into the oven.
Bake: 325 for about 55-65 minutes until a knife comes out clean
This was the first recipe I taught my husband (then boyfriend) to make on his own, so if he can make it, anyone can make it!
Sunday, June 10, 2012
Saturday, May 12, 2012
Pink Lemonade Cookies
I found this in the Cake Mix Magic magazine, but I just had to share. I've made a few changes, but prepare yourself: this is an insanely easy recipe. It's also kid-friendly, so if you have some little helpers in the room, it'll be perfect.
Servings: Dependent on the size of the cookies
Serve with: a tall, glass of ice-cold lemonade
Ingredients
Cake:
*1 package white cake mix
* /2 cup water
* 1/3 cup vegetable oil
* 3 Tablespoons pink lemonade mix (i.e. CountryTime)
* 1 egg
* 1 teaspoon grated lemon peel (note: I didn't have a lemon to peel, so I tried to substitute 1 Tablespoon of lemon juice instead. If you decide to do that, you'll need to add an extra Tablespoon of flour. In hindsight, if you don't have lemon, add the lemon juice to the WATER so you don't get too much liquid)
* Springkles
Directions
1. Preheat oven to 350 degrees (325 if using dark pans). Line cookie sheets with parchment paper. My cookies turned out better on dark pans - go figure!
2. Mix the cake mix, water, oil, lemonade mix, egg and lemon peel in a large bowl. Combine with a wooden spoon until well blended. I stirred for about 1-2 minutes to get rid of lumps.
3. Spoon TEASPOONfuls of batter 2 inches apart on the cookie sheets. The original recipe called for Tablespoonfuls, but honestly that was just too much. Since you eat two cookies + frosting, smaller is better here.
4. Add the sprinkles generously.
5. Bake until set. If you use the original Tablespoonfuls, it will take about 12 minutes on a light-colored baking sheet or 15 minutes on a dark baking sheet. If you use the original Teaspoonfuls, it will take 8-10 minutes on a light-color sheet and up to 13 minutes on a dark baking sheet. You don't want them overdone, but you want them to be solid.
6. Cool on the cookie sheets for 5 minutes then slide the parchment paper off the sheet. I don't have cooling racks, so we improvise!
Frosting
* 3 Tablespoons pink lemonade mix
* 3 Tablespoons lemon juice
* 1 cup (2 sticks) butter, softened
* 3 cups powdered sugar
* Red food coloring
Directions
1. In a mixing bowl, combine the lemonade mix and lemon juice, stirring until blended.
2. Add in butter. Use a stand mixer or hand mixer to cream the mixtures. It should take about 2-3 minutes (depending on how soft your butter is)
3. Add in powdered sugar 1 cup at a time, blending for about 30 seconds per cup.
4. Drop in some red food coloring for a brighter pink.
5. If it looks too thick, add in lemon juice. If it looks too thin, add in powdered sugar.
6. Prepare a piping bag with a large tip. Fill the bag with the frosting and pipe onto one cookie. Place another cookie on top and you have it made!
The end result:
In total this recipe took about 5 minutes to prep, 30 minutes to bake (I had to use 3 pans of cookies to get them all made), and 10 minutes to make and pipe on the frosting. If you like lemonade and have an hour to make cookies, make these! They are kid-approved and the complete summer addition!
Servings: Dependent on the size of the cookies
Serve with: a tall, glass of ice-cold lemonade
Ingredients
Cake:
*1 package white cake mix
* /2 cup water
* 1/3 cup vegetable oil
* 3 Tablespoons pink lemonade mix (i.e. CountryTime)
* 1 egg
* 1 teaspoon grated lemon peel (note: I didn't have a lemon to peel, so I tried to substitute 1 Tablespoon of lemon juice instead. If you decide to do that, you'll need to add an extra Tablespoon of flour. In hindsight, if you don't have lemon, add the lemon juice to the WATER so you don't get too much liquid)
* Springkles
Directions
1. Preheat oven to 350 degrees (325 if using dark pans). Line cookie sheets with parchment paper. My cookies turned out better on dark pans - go figure!
2. Mix the cake mix, water, oil, lemonade mix, egg and lemon peel in a large bowl. Combine with a wooden spoon until well blended. I stirred for about 1-2 minutes to get rid of lumps.
3. Spoon TEASPOONfuls of batter 2 inches apart on the cookie sheets. The original recipe called for Tablespoonfuls, but honestly that was just too much. Since you eat two cookies + frosting, smaller is better here.
4. Add the sprinkles generously.
5. Bake until set. If you use the original Tablespoonfuls, it will take about 12 minutes on a light-colored baking sheet or 15 minutes on a dark baking sheet. If you use the original Teaspoonfuls, it will take 8-10 minutes on a light-color sheet and up to 13 minutes on a dark baking sheet. You don't want them overdone, but you want them to be solid.
6. Cool on the cookie sheets for 5 minutes then slide the parchment paper off the sheet. I don't have cooling racks, so we improvise!
Frosting
* 3 Tablespoons pink lemonade mix
* 3 Tablespoons lemon juice
* 1 cup (2 sticks) butter, softened
* 3 cups powdered sugar
* Red food coloring
Directions
1. In a mixing bowl, combine the lemonade mix and lemon juice, stirring until blended.
2. Add in butter. Use a stand mixer or hand mixer to cream the mixtures. It should take about 2-3 minutes (depending on how soft your butter is)
3. Add in powdered sugar 1 cup at a time, blending for about 30 seconds per cup.
4. Drop in some red food coloring for a brighter pink.
5. If it looks too thick, add in lemon juice. If it looks too thin, add in powdered sugar.
6. Prepare a piping bag with a large tip. Fill the bag with the frosting and pipe onto one cookie. Place another cookie on top and you have it made!
The end result:
In total this recipe took about 5 minutes to prep, 30 minutes to bake (I had to use 3 pans of cookies to get them all made), and 10 minutes to make and pipe on the frosting. If you like lemonade and have an hour to make cookies, make these! They are kid-approved and the complete summer addition!
Wednesday, May 9, 2012
Theresa's Cherry Mose
This is one dessert that is true to my heritage. My background is Mennonite, and some of the recipes I still use come from that background. This is a cherry pudding, and it's pretty addictive. It can also be made with plums, but I think I'll stick with cherry!
Servings: 6-10
Serve with: by itself, with a soft shortbread cookie
Ingredients
* 1 can tart cherries
* 2 Tablespoons corn starch
* 1 cup sugar
* 1 cup canned evaporated milk
Directions
1. Heat cherries, mix sugar and corn starch in a large sauce pan over medium-high heat.
2, Stir in milk and continue to stir
3. Bring to boil.
4. Lower heat and cook 10 minutes.
5. Serve warm or chilled, depending on preference
I would suggest this one chilled on a hot, summer day.It's not sweet enough for some people, but you can easily adjust that to suit your own preferences.
Servings: 6-10
Serve with: by itself, with a soft shortbread cookie
Ingredients
* 1 can tart cherries
* 2 Tablespoons corn starch
* 1 cup sugar
* 1 cup canned evaporated milk
Directions
1. Heat cherries, mix sugar and corn starch in a large sauce pan over medium-high heat.
2, Stir in milk and continue to stir
3. Bring to boil.
4. Lower heat and cook 10 minutes.
5. Serve warm or chilled, depending on preference
I would suggest this one chilled on a hot, summer day.It's not sweet enough for some people, but you can easily adjust that to suit your own preferences.
Cheesy Hashbrowns
Everyone always has their own method of making a cheesy potato, but this is my family's favorite. We only use it a few times a year due to its higher caloric content, but it's well worth it. Beware: this is one you'll want to leave plenty of time to bake. It's worth the wait though.
Servings: 12
Serve with: Entree of choice, veggies
Ingredients
* 2 pounds of frozen hashbrowns
* 1 can of cream of mushroom soup (or whatever "cream of" soup you have on hand)
* 1/2 cup of melted butter (=1 stick, melted)
* 16 oz sour cream
* 2-3 cups of shredded cheese (Colby Jack is a favorite in our house)
* 4-6 oz Ranch (Buttermilk Ranch recommended)
* A few dashes garlic powder (add more if you're a garlic-lover like me)
* Topping (see suggestions below)
Directions
1. Preheat over to 350 degrees and grease a large casserole dish
2. Combine hashbrowns, soup, melted butter, sour cream, shredded cheese, Ranch and garlic powder in a large bowl.
3. Dump into the greased casserole dish, spreading it out evenly
4. Add your crushed topping if desired. Suggested toppings include potato chips (stale works too!), bread crumbs, corn flakes, fried French onions, shredded cheese
5. Bake for 75-90 minutes. You'll be able to smell it around the 60 minute mark, and the cheese will be bubbling when it's done. If it looks like it's getting done too quickly on top, cover it loosely with tinfoil and add 10 minutes to the bake time.
6. Enjoy!!
This recipe came from my mom, but I don't remember it much growing up. Despite that, it's a favorite and anytime we go to a holiday meal, we have to bring it with us!
Servings: 12
Serve with: Entree of choice, veggies
Ingredients
* 2 pounds of frozen hashbrowns
* 1 can of cream of mushroom soup (or whatever "cream of" soup you have on hand)
* 1/2 cup of melted butter (=1 stick, melted)
* 16 oz sour cream
* 2-3 cups of shredded cheese (Colby Jack is a favorite in our house)
* 4-6 oz Ranch (Buttermilk Ranch recommended)
* A few dashes garlic powder (add more if you're a garlic-lover like me)
* Topping (see suggestions below)
Directions
1. Preheat over to 350 degrees and grease a large casserole dish
2. Combine hashbrowns, soup, melted butter, sour cream, shredded cheese, Ranch and garlic powder in a large bowl.
3. Dump into the greased casserole dish, spreading it out evenly
4. Add your crushed topping if desired. Suggested toppings include potato chips (stale works too!), bread crumbs, corn flakes, fried French onions, shredded cheese
5. Bake for 75-90 minutes. You'll be able to smell it around the 60 minute mark, and the cheese will be bubbling when it's done. If it looks like it's getting done too quickly on top, cover it loosely with tinfoil and add 10 minutes to the bake time.
6. Enjoy!!
This recipe came from my mom, but I don't remember it much growing up. Despite that, it's a favorite and anytime we go to a holiday meal, we have to bring it with us!
Cinnamon Roll "Cheat"
I love improving recipes to make them pop! This one comes from Aunt Bonnie. She always had these rolls at the breakfast table when we visited, and honestly - I can't think of anything more delectable! Just take note: these aren't diet-friendly, so if you're trying to lose a few pounds, stay away!
Servings: 5
Serve with: milk, juice, a side of fruit, yogurt (take your pick)
Ingredients
* 1 can of your favorite cinnamon rolls (the real kind, not the cinnamon buns) - I recommend Grands with Cream Cheese frosting
* 1/4 cup butter (1/2 stick)
* 3 heaping spoonsfuls brown sugar
* 1 spoonful cinnamon sugar
Directions
1. Preheat open as advised by the cinnamon roll directions. I believe most are 375. If you're using a dark pan, knock it down to 350.
2. Melt the butter. Originally Bonnie told me to melt it in the pan. BUUUUT I don't always that kind of time, so I melt it in a cup.
3. Mix in brown sugar and cinnamon sugar. Stir until it looks well incorporated.
4. Pour into the bottom of the pan. Add in raw cinnamon rolls and drizzle any remaining butter mixture over the top.
5. Bake as advised and let cool for 5 minutes before smothering with frosting.
The end result = heaven on a plate! Just be sure to take the rolls out of the pan and onto a plate or they can get mushy.
Servings: 5
Serve with: milk, juice, a side of fruit, yogurt (take your pick)
Ingredients
* 1 can of your favorite cinnamon rolls (the real kind, not the cinnamon buns) - I recommend Grands with Cream Cheese frosting
* 1/4 cup butter (1/2 stick)
* 3 heaping spoonsfuls brown sugar
* 1 spoonful cinnamon sugar
Directions
1. Preheat open as advised by the cinnamon roll directions. I believe most are 375. If you're using a dark pan, knock it down to 350.
2. Melt the butter. Originally Bonnie told me to melt it in the pan. BUUUUT I don't always that kind of time, so I melt it in a cup.
3. Mix in brown sugar and cinnamon sugar. Stir until it looks well incorporated.
4. Pour into the bottom of the pan. Add in raw cinnamon rolls and drizzle any remaining butter mixture over the top.
5. Bake as advised and let cool for 5 minutes before smothering with frosting.
The end result = heaven on a plate! Just be sure to take the rolls out of the pan and onto a plate or they can get mushy.
Chocolate Chip Cookie Dough Dip
I would highly suggest trying out this recipe if you are in a rush and need to make something for a party on the fly. Adjust it to fit your personal tastes and go with it!
Servings: 10+
Serve with: Nilla cookies, chocolate graham crackers
Ingredients:
* 8oz cream cheese, softened
* 1/2 cup butter, softened
* 3/4 cup powdered sugar
* 2 tbsp brown sugar
* 1/4 tsp vanilla
* 1 bag mini chocolate chips
* 3/4 cup finely chopped pecans (optional)
Directions
1. Blend butter and cream cheese until smooth.
2. Add in sugars and vanilla. Mix until combined.
3. Throw in chocolate chips.
4. Scoop into a bowl or Tupperware. Sprinkle pecans on top (if desired), cover and refrigerate for at least 2 hours before serving.
Confession: It also works if you make it and go. I'm a busy mom, so I can't always make things in advance. It will taste just fine if you don't make it far in advance. Cooling it in the fridge allows it to set a bit.
Servings: 10+
Serve with: Nilla cookies, chocolate graham crackers
Ingredients:
* 8oz cream cheese, softened
* 1/2 cup butter, softened
* 3/4 cup powdered sugar
* 2 tbsp brown sugar
* 1/4 tsp vanilla
* 1 bag mini chocolate chips
* 3/4 cup finely chopped pecans (optional)
Directions
1. Blend butter and cream cheese until smooth.
2. Add in sugars and vanilla. Mix until combined.
3. Throw in chocolate chips.
4. Scoop into a bowl or Tupperware. Sprinkle pecans on top (if desired), cover and refrigerate for at least 2 hours before serving.
Confession: It also works if you make it and go. I'm a busy mom, so I can't always make things in advance. It will taste just fine if you don't make it far in advance. Cooling it in the fridge allows it to set a bit.
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