I need to warn you that this recipe is addicting so if you are trying to watch what you eat, be aware that all you will watch is yourself eat all of this. I love it!!
Puppy Chow
9 cups Chex cereal (I like rice)
1 cup semi sweet chocolate chips
½ cup peanut butter
¼ cup butter
1 t. vanilla
1 ½ cups powdered sugar
Measure cereal into a large bowl (I use one with a lid). In a 1 quart bowl stir together chips, peanut butter and butter. Microwave uncovered on high for one minute. Stir. Microwave in 30 second intervals until mixture is smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into a two gallon Ziploc (I skip this because I have a Tupperware bowl with a lid). Add powdered sugar. Seal bag (or put on lid). Shake until well coated. Store in an airtight container.
**I like to add pretzels to my mixture before I add the chocolate.
Tuesday, March 10, 2009
Banana Bread
This is a very simple, delicious banana bread and it doesn't sink in the middle like so many others I have made do.
Banana Bread
3 ripe bananas
1 cup sugar
½ cup butter, softened
2 eggs, well beaten
2 cups flour
1 t. baking soda
½ t. salt
½ cup pecans, chopped
Mash bananas and set aside. In a large bowl, cream sugar and butter together. Stir in eggs and mashed bananas. In a separate bowl sift together flour, soda, and salt. Add to first mixture and stir together. Stir in nuts. Place in two greased (smaller) bread pans and bake at 350* for 25 minutes. Reduce heat to 275* and bake for an additional 20 to 25 minutes or toothpick comes clean.
Banana Bread
3 ripe bananas
1 cup sugar
½ cup butter, softened
2 eggs, well beaten
2 cups flour
1 t. baking soda
½ t. salt
½ cup pecans, chopped
Mash bananas and set aside. In a large bowl, cream sugar and butter together. Stir in eggs and mashed bananas. In a separate bowl sift together flour, soda, and salt. Add to first mixture and stir together. Stir in nuts. Place in two greased (smaller) bread pans and bake at 350* for 25 minutes. Reduce heat to 275* and bake for an additional 20 to 25 minutes or toothpick comes clean.
Green Chili Cheddar Cornbread
I also found these on a cooking blog...can't remember which, unfortunately. I know for some the cream of corn may be a little scary, but trust me, these are fantastic!!
Green Chili Cheddar Cornbread
1 cup butter
1 cup sugar
4 eggs
1 ½ cups flour
1 cup cornmeal
1 ½ T. baking powder
¼ t. salt
1-4oz. can green chilies
1-16oz can creamed corn
1 cup shredded cheddar cheese
Preheat oven to 350*. Cream butter and sugar until well combined. Slowly add eggs until well combined. Pour in remaining ingredients in no particular order until just combined. Pour into a greased 9x13” baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9x13, bake for 25-30 minutes. If baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean.
Green Chili Cheddar Cornbread
1 cup butter
1 cup sugar
4 eggs
1 ½ cups flour
1 cup cornmeal
1 ½ T. baking powder
¼ t. salt
1-4oz. can green chilies
1-16oz can creamed corn
1 cup shredded cheddar cheese
Preheat oven to 350*. Cream butter and sugar until well combined. Slowly add eggs until well combined. Pour in remaining ingredients in no particular order until just combined. Pour into a greased 9x13” baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9x13, bake for 25-30 minutes. If baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean.
Creamy Chicken and Wild Rice Soup
I got this recipe from an enrichment and ate way too much that day. It is really easy, and really good!
Creamy Chicken and Wild Rice Soup
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded or 1 large can chicken with juice
1-6.2oz. Rice a Roni or Uncle Ben’s quick cooking long grain and wild rice with seasoning packet
½ t. salt
½ t. black pepper
¾ cup all purpose flour
½ cup butter
2 cups heavy cream
In a large pot over medium heat, combine the broth, water and chicken. Bring just to boiling and then stir in the rice, reserving the seasoning packet. Cover and remove from heat.
In a small bowl combine the salt, pepper and flour. In medium saucepan over medium heat, melt the butter. Stir in the contents of the seasoning packet until the mixture is bubbly. Reduce the heat to low, then stir in the flour mixture by tablespoons to form a roux. Whisk in the cream a little at a time until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir the cream mixture into the broth and rice mixture. Cook over medium heat until heated through, about 10-15 minutes. Do not boil once the cream has been added.
Creamy Chicken and Wild Rice Soup
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded or 1 large can chicken with juice
1-6.2oz. Rice a Roni or Uncle Ben’s quick cooking long grain and wild rice with seasoning packet
½ t. salt
½ t. black pepper
¾ cup all purpose flour
½ cup butter
2 cups heavy cream
In a large pot over medium heat, combine the broth, water and chicken. Bring just to boiling and then stir in the rice, reserving the seasoning packet. Cover and remove from heat.
In a small bowl combine the salt, pepper and flour. In medium saucepan over medium heat, melt the butter. Stir in the contents of the seasoning packet until the mixture is bubbly. Reduce the heat to low, then stir in the flour mixture by tablespoons to form a roux. Whisk in the cream a little at a time until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir the cream mixture into the broth and rice mixture. Cook over medium heat until heated through, about 10-15 minutes. Do not boil once the cream has been added.
Baked Potato Soup
Really, how many different ways can potato soup be made?? I don't know, but I am yet two find two that taste the same and until I do, I will keep experimenting!
Baked Potato Soup
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 T. all purpose flour
1 t. salt
1 t. dried basil
½ t. pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half and half
½ t. hot pepper sauce
Shredded cheddar cheese
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in the flour, salt, basil and pepper. Mix well. Gradually add broth. Bring to a boil; boil and stir for two minutes. Add the potatoes, cream and hot pepper sauce; heat through, but do not boil. Garnish with bacon and cheese (I add bacon to the soup).
Baked Potato Soup
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 T. all purpose flour
1 t. salt
1 t. dried basil
½ t. pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half and half
½ t. hot pepper sauce
Shredded cheddar cheese
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in the flour, salt, basil and pepper. Mix well. Gradually add broth. Bring to a boil; boil and stir for two minutes. Add the potatoes, cream and hot pepper sauce; heat through, but do not boil. Garnish with bacon and cheese (I add bacon to the soup).
Potato Pepper Jack Soup
So, I have a minor addiction to following cooking blogs, printing off any recipe that looks good and usually never making them. This one I followed through on however and it is delicious!
Potato Pepper Jack Soup
2 T. olive oil
1 green pepper, diced
1 red pepper, diced
1 yellow onion, diced
2 cloves of garlic, minced
1 carrot, peeled and diced
2 ½ cups chicken broth, or 2 ½ cups water with chicken bouillon cube
4 cups diced potato
3 strips bacon, cooked and crumbled
1/3 cup milk or half and half
½ t. salt (or to taste)
½ t. white pepper
1 t. thyme
1 cup shredded pepper jack cheese
1 cup heavy cream or whole milk
½ cup butter (I use ¼ cup)
½ cup flour
Boil potatoes in water until tender (about 15 minutes). While the potatoes are cooking, heat a frying pan. Add olive oil, peppers, onion, garlic and carrots. Saute on medium heat until soft. Drain liquid from potatoes and add vegetables and broth to potato pot. Add bacon, milk, salt, pepper and thyme. Heat slowly. While that is heating, prepare a roux by melting butter in a pan and adding the flour to make a paste. Slowly add cream to the roux. Allow to bubble until roux thickens and comes away from the sides of the pan. Add roux to the soup along with the cheese. Add milk until desired consistency.
Potato Pepper Jack Soup
2 T. olive oil
1 green pepper, diced
1 red pepper, diced
1 yellow onion, diced
2 cloves of garlic, minced
1 carrot, peeled and diced
2 ½ cups chicken broth, or 2 ½ cups water with chicken bouillon cube
4 cups diced potato
3 strips bacon, cooked and crumbled
1/3 cup milk or half and half
½ t. salt (or to taste)
½ t. white pepper
1 t. thyme
1 cup shredded pepper jack cheese
1 cup heavy cream or whole milk
½ cup butter (I use ¼ cup)
½ cup flour
Boil potatoes in water until tender (about 15 minutes). While the potatoes are cooking, heat a frying pan. Add olive oil, peppers, onion, garlic and carrots. Saute on medium heat until soft. Drain liquid from potatoes and add vegetables and broth to potato pot. Add bacon, milk, salt, pepper and thyme. Heat slowly. While that is heating, prepare a roux by melting butter in a pan and adding the flour to make a paste. Slowly add cream to the roux. Allow to bubble until roux thickens and comes away from the sides of the pan. Add roux to the soup along with the cheese. Add milk until desired consistency.
French Onion Soup
I have been semi obsessed with French Onion Soup this year. This is the recipe that I use. It is easy and very delicious.
French Onion Soup
¼ cup butter
3 onions, thinly sliced
2 t. sugar
1 T. flour
2 ½ cups water
4-16oz cans beef broth
1T. Worcestershire
Thyme (fresh or dried)
2 bay leaves
Salt and pepper
1 french baguette
8 oz. sliced swiss or gruyere cheese
Melt butter in a large pot. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, beef broth and Worcestershire. Heat to boiling. Reduce heat to low. Sprinkle in thyme (I use about ½ t.). Add bay leaves and season to taste with salt and pepper. Cover soup and simmer at least 10 minutes.
Cut bread into 1 inch slices. Toast the bread slices at 325* just until browned, about 10 minutes.
Ladle soup into oven safe bowls. Place 1 slice toasted bread on top of the soup. Fold cheese slices to fit on top of the bread. Place bowls on a cookie sheet and place in oven at 425* for 10 minutes or just until cheese is melted.
French Onion Soup
¼ cup butter
3 onions, thinly sliced
2 t. sugar
1 T. flour
2 ½ cups water
4-16oz cans beef broth
1T. Worcestershire
Thyme (fresh or dried)
2 bay leaves
Salt and pepper
1 french baguette
8 oz. sliced swiss or gruyere cheese
Melt butter in a large pot. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, beef broth and Worcestershire. Heat to boiling. Reduce heat to low. Sprinkle in thyme (I use about ½ t.). Add bay leaves and season to taste with salt and pepper. Cover soup and simmer at least 10 minutes.
Cut bread into 1 inch slices. Toast the bread slices at 325* just until browned, about 10 minutes.
Ladle soup into oven safe bowls. Place 1 slice toasted bread on top of the soup. Fold cheese slices to fit on top of the bread. Place bowls on a cookie sheet and place in oven at 425* for 10 minutes or just until cheese is melted.
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