This is Tim's favorite pie:
Caramel Apple Pie
This and That
2 days ago
Wednesday, November 22, 2017
Wednesday, July 19, 2017
Ruth's Mile Hile Biscuits
This recipe is from dealstomeals.com
Ruth's Diners Mile High Biscuits
2017-01-09 18:49:15
Ingredients
- 3 cup flour (I have used 1/2 white flour and 1/2 wheat and they turn our great!)
- 1 1/2 tsp. salt
- 1 Tbs. sugar
- 1 1/2 tsp. baking powder
- 1 stick butter
- 3/4 cup buttermilk (I have made these with buttermilk as well as the 'homemade' buttermilk version of 3/4 c. milk + 2 T. lemon juice and they work out amazing either way)
- 1 egg
- 1/4 cup water
Instructions
- Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.
Tips to making awesome biscuits
- *ONLY hand mix your dough. Don't mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.
- *Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).
Tuesday, July 18, 2017
Brownies
These brownies are a recipe from a friend:
I love brownies but I've never loved the ones that come from a box. The texture is either too dry or too gooey. I think this recipe is perfect. The brownies are dense, and not too "cakey" or too flat and gooey. The best part is, it's a simple recipe; you dump everything in together, pour it in a pan and bake it for 30 min. Let it cool and voila! Perfect made from scratch brownies. I have three different options for topping them off. With all of the potlucks that are just around the corner this is one recipe you'll have to try.
BROWNIES FROM SCRATCH
2 c. sugar
1 3/4 c. flour
1/2 c. baking cocoa (I use Dutch or Black Cocoa)
1 t. salt
5 eggs
1 c. vegetable oil
1 t. vanilla extract
Mix all ingredients. Beat until smooth. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
Topping variations:
#1 Sprinkle 1 c. chocolate chips on raw batter BEFORE baking.
#2 Sprinkle 1/2 c. chocolate chips & 1/2 c. white chips on raw batter BEFORE baking.
#3 Mint layer ingredients. Combine the following while brownies are baking/cooling:
Mint Layer:
2 c. powdered sugar
1/4 c. melted butter
2 T. milk
1/2 t. peppermint extract
2 drops green food coloring
Beat until smooth, spread over cooled brownies then...
Glaze:
3/4 c. chocolate chips
3 T. butter
Combine chocolate chips and butter in a microwave-safe bowl. Microwave at 30 second intervals until melted. Be careful so you don't scorch the chocolate. If you burn it, it will not spread well. Let stand 2 minutes. Spread evenly over the mint layer. Refrigerate brownies until ready to serve.
I love brownies but I've never loved the ones that come from a box. The texture is either too dry or too gooey. I think this recipe is perfect. The brownies are dense, and not too "cakey" or too flat and gooey. The best part is, it's a simple recipe; you dump everything in together, pour it in a pan and bake it for 30 min. Let it cool and voila! Perfect made from scratch brownies. I have three different options for topping them off. With all of the potlucks that are just around the corner this is one recipe you'll have to try.
BROWNIES FROM SCRATCH
2 c. sugar
1 3/4 c. flour
1/2 c. baking cocoa (I use Dutch or Black Cocoa)
1 t. salt
5 eggs
1 c. vegetable oil
1 t. vanilla extract
Mix all ingredients. Beat until smooth. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
Topping variations:
#1 Sprinkle 1 c. chocolate chips on raw batter BEFORE baking.
#2 Sprinkle 1/2 c. chocolate chips & 1/2 c. white chips on raw batter BEFORE baking.
#3 Mint layer ingredients. Combine the following while brownies are baking/cooling:
Mint Layer:
2 c. powdered sugar
1/4 c. melted butter
2 T. milk
1/2 t. peppermint extract
2 drops green food coloring
Beat until smooth, spread over cooled brownies then...
Glaze:
3/4 c. chocolate chips
3 T. butter
Combine chocolate chips and butter in a microwave-safe bowl. Microwave at 30 second intervals until melted. Be careful so you don't scorch the chocolate. If you burn it, it will not spread well. Let stand 2 minutes. Spread evenly over the mint layer. Refrigerate brownies until ready to serve.
Wednesday, November 23, 2016
Sunday, January 3, 2016
Tuesday, December 15, 2015
Candy Cane Cookies
Our friends made these yummy cookies for us and they were a huge hit with the whole family.
Candy Cane Cookies
Candy Cane Cookies
Thursday, November 12, 2015
Monday, October 12, 2015
Sunday, August 23, 2015
Pad See-Ew
This is my favorite Pad See-Ew recipe. I omit the eggs and use beef and regular broccoli for it:
Pad See-Ew
Pad See-Ew
Sunday, June 7, 2015
Chile Verde Burritos
This is my favorite Chile Verde recipe:
Chile Verde
We make ours into burritos with our own homemade refried beans inside, chile verde poured generously over the top and sprinkled with monteray jack cheese. YUM!
Chile Verde
We make ours into burritos with our own homemade refried beans inside, chile verde poured generously over the top and sprinkled with monteray jack cheese. YUM!
Tuesday, January 6, 2015
Red Enchilada Sauce
This is my favorite Red Enchilada Sauce:
INGREDIENTS:
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili
powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
DIRECTIONS:
1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
INGREDIENTS:
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili
powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
DIRECTIONS:
1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Sunday, June 29, 2014
Scotch Chewy Squares
Scotch Chewy Squares
2 Sticks Butter
2 c. Brown Sugar
2/3 c. Apricot Jam
1 1/2 c. Flour
3 c. "Quick" Oats (I used old-fashioned)
2 tsp. Baking Powder
1/2 tsp. Salt
1. In a medium bowl (at least 3 qt.) saucepan, melt the butter.
2. Add the brown sugar to the melted butter, and blend with a whisk.
3. To the butter/sugar, add the jam, and fold in.
4. Add the oats and blend thoroughly (I use a wooden spoon).
5. Sift together the flour, baking powder, and salt; add and blend thoroughly.
6. Turn the dough into a foil-lined 10" by 15" cookie sheet (one with 1" high sides works best and spread to even thickness.
7. Bake at 300 degrees for 30 minutes or until they begin to fall (do not overbake!).
8. Cool fifteen minutes; then cut into squares (6x8). Immediately turn onto a cooling rack (place the rack upside down over the pan, then flip them together) and remove the foil.
NOTE: If you wait too long the foil will stick to the cookies; if you cut them too soon, they will also stick.
2 Sticks Butter
2 c. Brown Sugar
2/3 c. Apricot Jam
1 1/2 c. Flour
3 c. "Quick" Oats (I used old-fashioned)
2 tsp. Baking Powder
1/2 tsp. Salt
1. In a medium bowl (at least 3 qt.) saucepan, melt the butter.
2. Add the brown sugar to the melted butter, and blend with a whisk.
3. To the butter/sugar, add the jam, and fold in.
4. Add the oats and blend thoroughly (I use a wooden spoon).
5. Sift together the flour, baking powder, and salt; add and blend thoroughly.
6. Turn the dough into a foil-lined 10" by 15" cookie sheet (one with 1" high sides works best and spread to even thickness.
7. Bake at 300 degrees for 30 minutes or until they begin to fall (do not overbake!).
8. Cool fifteen minutes; then cut into squares (6x8). Immediately turn onto a cooling rack (place the rack upside down over the pan, then flip them together) and remove the foil.
NOTE: If you wait too long the foil will stick to the cookies; if you cut them too soon, they will also stick.
Blueberry Muffins with Streusel Topping
For Blueberry Muffins:
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 large eggs (or 3 small)
1 cup granulated sugar (I used about 1.5 cups)
1 cup yogurt (I used sour cream)
½ cup canola oil
1 teaspoon vanilla extract
2 cup blueberries-fresh or frozen(thawed)
1-2 tablespoon flour
For Streusel Topping:
1 cup all-purpose flour
⅔ cup granulated sugar
1 stick salted butter-melted
1 teaspoon cinnamon (I omitted this)
Instructions:
Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside. If you don't have liners, you can spray pan with oil (Pam).
To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow).
Fold wet ingredients into dry ingredients and mix everything together by hand.
Gently fold blueberries into the batter.
Spoon batter into prepared muffin tins, filling about ⅔ of each cup. Cover the batter generously with streusel topping.
Place them in the oven and reduce the heat at 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 large eggs (or 3 small)
1 cup granulated sugar (I used about 1.5 cups)
1 cup yogurt (I used sour cream)
½ cup canola oil
1 teaspoon vanilla extract
2 cup blueberries-fresh or frozen(thawed)
1-2 tablespoon flour
For Streusel Topping:
1 cup all-purpose flour
⅔ cup granulated sugar
1 stick salted butter-melted
1 teaspoon cinnamon (I omitted this)
Instructions:
Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside. If you don't have liners, you can spray pan with oil (Pam).
To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow).
Fold wet ingredients into dry ingredients and mix everything together by hand.
Gently fold blueberries into the batter.
Spoon batter into prepared muffin tins, filling about ⅔ of each cup. Cover the batter generously with streusel topping.
Place them in the oven and reduce the heat at 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
Sunday, May 25, 2014
Pumpkin Bread With Streusel Topping
This is our very favorite Pumpkin Bread. It has a delicious streusel topping. I found it here.
Pumpkin Bread With Streusel Topping
1 cup sugar
1/2 cup oil
2 eggs
1 cup canned pumpkin
1 1/2 cup sifted all purpose flour (I used 1/2 of this amount whole wheat)
1/4 tsp. salt
1/4 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
Streusel Topping: optional (I added this to make it appeal to teenagers)
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter
Preheat oven to 325 degrees. Grease and flour 8x 5-inch loaf pan. Beat sugar with oil till blended. Add eggs, one at a time, beating well. Continue beating until light and fluffy. Then mix in pumpkin on low speed. Add in dry ingredients on low speed and mix well. Pour into prepared pan. For streusel topping mix till crumb texture with a pastry cutter. Then spread topping over entire loaf. Bake 60 minutes or until
toothpick comes out clean. Cool 10 minutes; remove from pan and finish cooling.
Photo from The Charm of Home
Pumpkin Bread With Streusel Topping
1 cup sugar
1/2 cup oil
2 eggs
1 cup canned pumpkin
1 1/2 cup sifted all purpose flour (I used 1/2 of this amount whole wheat)
1/4 tsp. salt
1/4 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
Streusel Topping: optional (I added this to make it appeal to teenagers)
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter
Preheat oven to 325 degrees. Grease and flour 8x 5-inch loaf pan. Beat sugar with oil till blended. Add eggs, one at a time, beating well. Continue beating until light and fluffy. Then mix in pumpkin on low speed. Add in dry ingredients on low speed and mix well. Pour into prepared pan. For streusel topping mix till crumb texture with a pastry cutter. Then spread topping over entire loaf. Bake 60 minutes or until
toothpick comes out clean. Cool 10 minutes; remove from pan and finish cooling.
Photo from The Charm of Home
Wednesday, March 19, 2014
Porcupine Meatballs
PORCUPINE MEATBALLS
1 lb. ground beef
1 egg, beaten
1 box Rice-A-Roni, beef or chicken flavor
2 tbsp. butter
2 c. hot water
Combine ground beef, egg, and rice-vermicelli mix. Shape into small meatballs (approximately 30). Brown on all sides in butter, in skillet. Combine contents of seasoning packet with hot water. Pour over meatballs. Cover and simmer until done - about 30 minutes. Other seasonings may be added to meatballs.
1 lb. ground beef
1 egg, beaten
1 box Rice-A-Roni, beef or chicken flavor
2 tbsp. butter
2 c. hot water
Combine ground beef, egg, and rice-vermicelli mix. Shape into small meatballs (approximately 30). Brown on all sides in butter, in skillet. Combine contents of seasoning packet with hot water. Pour over meatballs. Cover and simmer until done - about 30 minutes. Other seasonings may be added to meatballs.
Monday, January 20, 2014
Mexican Rice
I received this recipe from a friend who made this for our family one night when we were in the process of moving. We LOVED it!
Mexican Rice
2 medium tomatoes, cored and quartered
1 onion, peeled and trimmed
1/3 c vegetable oil
2 c long-grain white rice, rinsed and drained
4 garlic cloves, minced
3 jalapeno peppers, stemmed, seeded, and minced
2 cups low-sodium chicken broth
1 T tomato paste
salt
1/2 c minced fresh cilantro
pepper
Adjust an oven rack to the middle position and heat the oven the 350 degrees. Puree the tomatoes and onion in a food processor until smooth. You should have 2 cups puree (if necessary, spoon off an excess to measure only 2 cups.)
Heat the oil in a large Dutch oven over medium heat until shimmering. Add the rice and saute, stirring frequently, until light golden, about 10 minutes.
Stir in the garlic and two thirds of the minced jalapenos. Cook until fragrant, about 15 seconds. Stir in the pureed tomato mixture, broth, tomato paste, and 1 1/2 teaspoons salt. Bring to a boil. Cover and bake until the rice is tender and the liquid is absorbed, 30 to 35 minutes, stirring well after 15 minutes.
Fluff and rice with a fork. Fold in the cilantro and remaining jalapenos. Season with salt and pepper to taste.
(She added cojita cheese to ours.)
Mexican Rice
2 medium tomatoes, cored and quartered
1 onion, peeled and trimmed
1/3 c vegetable oil
2 c long-grain white rice, rinsed and drained
4 garlic cloves, minced
3 jalapeno peppers, stemmed, seeded, and minced
2 cups low-sodium chicken broth
1 T tomato paste
salt
1/2 c minced fresh cilantro
pepper
Adjust an oven rack to the middle position and heat the oven the 350 degrees. Puree the tomatoes and onion in a food processor until smooth. You should have 2 cups puree (if necessary, spoon off an excess to measure only 2 cups.)
Heat the oil in a large Dutch oven over medium heat until shimmering. Add the rice and saute, stirring frequently, until light golden, about 10 minutes.
Stir in the garlic and two thirds of the minced jalapenos. Cook until fragrant, about 15 seconds. Stir in the pureed tomato mixture, broth, tomato paste, and 1 1/2 teaspoons salt. Bring to a boil. Cover and bake until the rice is tender and the liquid is absorbed, 30 to 35 minutes, stirring well after 15 minutes.
Fluff and rice with a fork. Fold in the cilantro and remaining jalapenos. Season with salt and pepper to taste.
(She added cojita cheese to ours.)
Monday, January 6, 2014
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