found here: http://www.haloscan.com/comments/mothership/6409402327281165460/#229306
in the comments to this post: http://momm-eh.blogspot.com/2006/12/feed-my-family.html
Ingredients:
Ground Hamburger (about a 1lb)
Potatoes (peeled and cubed)
Carrots (peeted and chopped)
Mashed Potates (Roughly 4-5 potatoes mashed, or buy Instant stuff like I do)
Shredded Cheese of your likingButter (2 TBS)
Optional items: onions, peas, sweet potatoes... you get the idea)
Preheat oven to 400 degrees. Get out a glass or metal baking pan (doesn't matter on the size really).
In a large bowl mix: chopped potatoes, carrots, raw ground hamburger, optional items. Once mixed well.
Spoon all of the contents into the baking pan. Place dabs of the butter over the top (about 1TBS on each half).
Spoon the Mashed potatoes over the top and spread to cover (like frosting). Sprinkle with the shredded cheese.
Place in the oven (lower rack) for about an hour (maybe an hour and a half depending on your likes or dislikes). In my family, I have to cook it until the Carrots and potatoes are mooshy (and the ground beef will be cooked thoroughly by then too).
2006-12-28
Mac and cheese
found this here: http://www.haloscan.com/comments/mothership/6409402327281165460/#229276
in the comment section from this post: http://momm-eh.blogspot.com/2006/12/feed-my-family.html
YOu will need: about half of a standard bag of macaroni, one-and-a-half cups of milk (2% works fine), three tablespoons of flour, two tablespoons of butter, a tablespoon of cooking or olive oil, and one of those one- or two-year-old extra-old cheddar cheese wedges from PC. (You can use another kind of cheese, of course, but I find that size is perfect for one batch of mac and cheese.)
While the macaroni is boiling, melt the butter and oil in a large saucepan (large enough to add all hte macaroni to when it's done--a wok is about the right size, if you have one). When it's melted, add the flour and stir constantly for one to three minutes. If it's starts turning brown, you've been cooking too long. I find one minute is generally not too short.
Then slowly add the milk, whisking as you go. Don't worry if it's a bit lumpy, it'll all smooth out when you add the cheese. (I forgot to add that the cheese should be grated before you even add the macaroni to the pot, because it'll take a few minutes). Stir until the mixture is slightly thickened and bubbly. Now add grated cheddar to the milk mixture by the handful, stirring until melted; reserve one or two handfuls of the cheddar cheese for a topping.
Once the sauce is done and the macaroni is done, drain the water from the macaroni and add it to the sauce pot, stirring to coat, then add the remaining cheddar cheese to the top. You can stick it in the broiler if you like, but I think that's overkill. I usually just wait until it's melted, or melty, and then it's ready to eat.
in the comment section from this post: http://momm-eh.blogspot.com/2006/12/feed-my-family.html
YOu will need: about half of a standard bag of macaroni, one-and-a-half cups of milk (2% works fine), three tablespoons of flour, two tablespoons of butter, a tablespoon of cooking or olive oil, and one of those one- or two-year-old extra-old cheddar cheese wedges from PC. (You can use another kind of cheese, of course, but I find that size is perfect for one batch of mac and cheese.)
While the macaroni is boiling, melt the butter and oil in a large saucepan (large enough to add all hte macaroni to when it's done--a wok is about the right size, if you have one). When it's melted, add the flour and stir constantly for one to three minutes. If it's starts turning brown, you've been cooking too long. I find one minute is generally not too short.
Then slowly add the milk, whisking as you go. Don't worry if it's a bit lumpy, it'll all smooth out when you add the cheese. (I forgot to add that the cheese should be grated before you even add the macaroni to the pot, because it'll take a few minutes). Stir until the mixture is slightly thickened and bubbly. Now add grated cheddar to the milk mixture by the handful, stirring until melted; reserve one or two handfuls of the cheddar cheese for a topping.
Once the sauce is done and the macaroni is done, drain the water from the macaroni and add it to the sauce pot, stirring to coat, then add the remaining cheddar cheese to the top. You can stick it in the broiler if you like, but I think that's overkill. I usually just wait until it's melted, or melty, and then it's ready to eat.
2006-12-23
Mixed nut brittle
Love this recipe! Courtesy of Dani.
--
Ingredients:
- Two cups of sugar
- 1 to 2 tbsp baking powder [edited to add: next time I'm going to try 2 teaspoonsful]
- 1 3/4 cups salted peanuts or mixed nuts
That's about 1/3 of this container:
Instructions:
- Coat the nuts with the baking powder.
- Melt the sugar over medium heat in a big, heavy-duty saucepan. Sugar will first clump then liquefy. Stir frequently using a metal spoon.
a) Sugar is starting to clump:
b) Clumping continues:
c) Very clumpy:
d) Starting to liquify:
e) Less solid, more liquid:
f) Almost done, don't let it burn:
- When the sugar is liquefied, stir in the nuts. Stir until all nuts are coated.
- Turn out onto a parchment paper covered pan and spread until brittle is approx 2 cm thick. Cool for 15 minutes or more, then break into large chunks and enjoy!
--
Notes:
- the observant of you will notice that the photo for step 2c) showed a plastic spoon and 2d) shows a photo with a metal spoon
- note to the wise, if it's hot enough to melt sugar, it's hot enough to melt a plastic spoon!
(Yes, this means that we had to dump the first batch and clean out the pot before we could start again with a metal spoon!)
2006-12-20
Spiced Up Ginger Cookies
Haven't tried these yet, but they come highly recommended
It came with this advice for me:
"Believe the cooking time! they won't look done, but after resting overnight you have what you got :)If you make a lot of drop cookies or like gadgets get a #70 disher and drop them straight into a bowl of sugar. "
--
from http://bakingsheet.blogspot.com/2005/07/spiced-up-ginger-cookies.html
It came with this advice for me:
"Believe the cooking time! they won't look done, but after resting overnight you have what you got :)If you make a lot of drop cookies or like gadgets get a #70 disher and drop them straight into a bowl of sugar. "
--
from http://bakingsheet.blogspot.com/2005/07/spiced-up-ginger-cookies.html
"These Spiced Up Ginger Cookies are really good. Certainly the best in recent memory, if not the best chewy ginger cookies I've ever had. They have a lot of spice. They have nice crispy edges when they're freshly baked. They use oil instead of butter so they remain very chewy, even after a few days!I'm reprinting the recipe here. I added a pinch of salt and rolled the cookies in sugar before baking. The rolling could certainly be omitted, but I love the way it looks."
Spiced Up Ginger Cookies
2 cups ap flour
1 tbsp ground
ginger
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp
each ground cardamom and black pepper
1 cup granulated sugar
2/3 cup
vegetable oil
1 egg
1/4 cup molasses
1/2 cup chopped candied
ginger
1/4 cup coarse sugar, for rolling
Preheat oven to 350F and line a
baking sheet with parchment paper.
In a medium bowl, whisk together flour,
spices, baking soda and salt.
In a large bowl, beat together sugar and
vegetable oil. Beat in egg and molasses until smooth. Stir in flour mixture
until well combined, then add in candied ginger.
Shape dough into 1 inch
balls, roll in coarse sugar and place on baking sheet. Bake 7-8 minutes until
very lightly browned.
Let cookies cool for 3-5 minutes on cookie sheet, then
remove to a wire rack until cool.
Makes 3 dozen.
2006-12-19
Spicy Almonds
Edited to add, Andrea's updated her recipe.
These are an absolute hit with all who have tried them!
--
Ingredients:
- 3 tablespoons peanut oil
- 2 cups whole blanched almonds
Andrea's updated her recipe to use this much less expensive nut combo: 1 cup whole almonds (shelled with brown "skin" intact), 1/2 cup pecan halves and 1/2 cup blanched almonds.) - 1/2 cup plus one tablespoon white sugar
- 1 1/2 teaspoons coarse kosher salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon red pepper flakes (Andrea prefers 1 1/2 tsp)
Instructions:
- Heat the oil in a heavy-bottomed frying pan over medium-high heat.
- Add the nuts and sprinkle the 1/2 cup sugar over them.
- Saute until the almonds become golden brown and the sugar caramelizes.
[Almonds burn quickly. Keep stirring!]
Don't stop stirring the almonds while cooking!
- Remove the almonds from the pan and toss in a bowl with the salt, cumin, pepper flakes and the remaining sugar.
- Take the mixture and spread out in a single layer on a baking sheet lined with parchment paper or a non-stick baking sheet.
- Separate the nuts before they cool. (Warning, if you don't do this, you'll end up with big candied nut balls!)
NOTE:If your almonds are stuck to each other, break things into small enough pieces to put in a jar. Put the lid firmly on the jar. Give the jar a good shake and the almonds will, hopefully, separate themselves!
- Serve warm or at room temperature.
- Store in an airtight tin.
Makes two cups.
2006-12-04
Holiday Peppermint Bark
Love, love, love this recipe! Everyone who's tried it loves it too!
--
Adapted from:
http://www.parenthacks.com/2006/12/holiday_pepperm.html
http://www.cooks.com/rec/view/0,1710,149175-243199,00.html and
http://www.cooks.com/rec/view/0,1613,155169-227194,00.html
Equipment:
Ingredients:
Instructions:
--
Adapted from:
http://www.parenthacks.com/2006/12/holiday_pepperm.html
http://www.cooks.com/rec/view/0,1710,149175-243199,00.html and
http://www.cooks.com/rec/view/0,1613,155169-227194,00.html
Equipment:
- cookie tray and no-stick spray
- spatula
- waxed paper
- something to chop up chocolate if not using chips
- something to crush peppermint
Ingredients:
- 1 lb. white chocolate (chopped or use white chocolate chips)
- 1 c. peppermint crunch (you can also use crunched peppermints or candycanes)
Instructions:
- Spray a large cookie tray with non-stick spray and then line it with a piece of wax paper.
- Take several large candy canes or a bag of peppermint candies and crush them into small pieces. (How much peppermint flavor you like should determine how many you chop up.)
- On the stove, melt two bags of white chocolate chips at a low temperature. (Recommend using a double-boiler.)(Can also be melted in the microwave.)
- When melted, add most of the crushed peppermint and stir it in.
- Pour the mixture onto the cookie tray and use spatula to spread over the tray until flat and even.
- Sprinkle the remaining peppermint pieces on top, pressing them in with a spatula.
- Let it cool. (Some recommend cooling in the freezer for about 3 minutes.)
- Peel off wax paper and break into pieces.
Store in air-tight container. (Candy-cane pieces may absorb mositure otherwise.)
Oprah's Five-Minute Fudge Wreaths: Chunky Chocolate Fudge Wreath with Walnuts and Currants
I didn't heat the ingredients long enough, so there were still some solid chips in the fudge, that gave it an interesting crunch. The fudge didn't set completely... perhaps that will resolve with sufficient heating next time. Personally, I'm not so fond of the butterscotch taste in the fudge. Your mileage may vary.
--
from http://www2.oprah.com/foodhome/food/recipes/food_20051123_wreath.jhtml
INGREDIENTS
* 12 ounce package semisweet chocolate chips
* 1 cup butterscotch chips
* 14 ounce can sweetened condensed milk (save the can)
* 1 teaspoon pure vanilla extract
* 8 ounce can walnuts, plus more for topping
* 1/2 cup raisins or dried currants (a couple of handfuls)
* candied red and green cherries to decorate top (like holly)
* softened butter to grease an 8 inch round cake pan
1. Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
2. Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
3. Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
4. Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.
Variations:
White Chocolate Wreath with Pistachio
and Cranberry
* Substitute the chocolate chips with white chocolate chips, 1 1/2 ounce bag plus 1 cup.
* Substitute 1 to 1 1/2 cups of shelled natural pistachio nuts for walnuts.
* Substitute 1/2 cup dried sweetened cranberries for currants.
Goober and Raisinette Wreath
* Swap butterscotch for peanut butter chips
* Swap large whole peanuts for walnuts used in original recipe (such as peeled Virginia Peanuts)
* Swap 1/2 cup large raisins for currants in original recipe
--
from http://www2.oprah.com/foodhome/food/recipes/food_20051123_wreath.jhtml
INGREDIENTS
* 12 ounce package semisweet chocolate chips
* 1 cup butterscotch chips
* 14 ounce can sweetened condensed milk (save the can)
* 1 teaspoon pure vanilla extract
* 8 ounce can walnuts, plus more for topping
* 1/2 cup raisins or dried currants (a couple of handfuls)
* candied red and green cherries to decorate top (like holly)
* softened butter to grease an 8 inch round cake pan
1. Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
2. Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
3. Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
4. Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.
Variations:
White Chocolate Wreath with Pistachio
and Cranberry
* Substitute the chocolate chips with white chocolate chips, 1 1/2 ounce bag plus 1 cup.
* Substitute 1 to 1 1/2 cups of shelled natural pistachio nuts for walnuts.
* Substitute 1/2 cup dried sweetened cranberries for currants.
Goober and Raisinette Wreath
* Swap butterscotch for peanut butter chips
* Swap large whole peanuts for walnuts used in original recipe (such as peeled Virginia Peanuts)
* Swap 1/2 cup large raisins for currants in original recipe
2006-11-04
Chocolate Chip Cheesecake (Oreo crust)
(Recipe orignally seen by me on the back of an Eagle Brand label. Also found here.)
Chocolate Chip Cheesecake
Equipment:
- 9" springform pan (I use the medium pan in my set of three)
- food processor (to chop up the Oreo cookies for the crust)
- hand-held beater to mix cream cheese
Ingredients:
Directions:Crust:
1/4 cup butter, melted
1 1/2 cups Oreo cookie crumbs (about 18 cookies) (I find the boxed "crumbs" don't taste as nice as chopping up the actual cookies)
Filling:
3 packages (250g / 8 oz. each) cream cheese, softened
1 can sweetened condensed milk (Eagle Brand)
3 eggs
2 teaspoons vanilla
1 cup mini chocolate chips
1 teaspoon flour
Crust:
Combine butter and Oreo cookie crumbs. Press into the bottom of a 9" springform pan.
Filling:
In a large mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk and beat until smooth.
Add eggs and vanilla and mix well.
In a small bowl, combine 1/2 cup of chocolate chips with the 1 teaspoon
flour. Toss to coat. Stir into the cheese mixture. Pour over crust.
Sprinkle the remaining chocolate chips over top.
Bake for 1 hour at 300 degrees F, or until cake springs back when lightly touched. Cool to room temperature and then chill until serving.
Notes to self:
- after cheesecake is cooled (room temperature) open springform pan
- put cheesecake (and sides of springform pan) in the freezer
- when frozen, pry cheesecake off the bottom of (non-stick) springform pan with spatula
- cheesecake is now ready to travel to destination. It will thaw on the way and is OK to sit on the counter in the host's kitchen. Will be ready to eat!
2006-10-04
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