More Coming Soon!

I have failed to blog all the food we have been making while living in OR. I have taken pictures of the tastiest and will post those recipes as soon as I can. I want to get back to putting all the recipes I try on here, so hopefully I will be able to start doing that again soon. If no sooner, at least we go back to NM in 6 weeks and I will start then!!

Outrageous Chocolate Cookies

Recipe:
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Recipe from http://www.marthastewart.com/recipe/deliciously-outrageous-chocolate-cookies

Changes:
Used salted butter. Used about 3/4 cup semi sweet chocolate chinks and 1 cup milk chocolate chips. Cooked for 12 minutes.

Review:
OK cookies. Honestly too chocolaty for me. Would be better with something else in them, like PB chips, butterscotch chips or some white chocolate chips.

Next Time:
Cook for 10 minutes.

Teriyaki Stir Fry

Recipe:
4-6 chicken breasts, diced
1/4 cup soy sauce
1/4 cup water
1/4 cup brown sugar
1 teaspoon lemon juice, fresh
1/2 teaspoon garlic
red bell pepper
onion
snap peas
green beans
broccoli
carrots
water chestnuts
butter

Dice chicken into small pieces. Mix soy sauce, garlic, lemon, brown sugar and water. Pour sauce over chicken to marinade. Put in fridge, covered, until ready to use. Put chicken and sauce in a large pan warmed to medium heat, lightly coated with butter. Cover chicken to let it cook, check it every few minutes to flip over until cooked through. Cut up veggies (or use frozen) in separate pan and saute with butter. When chicken is cooked through add veggies. Cover, let simmer a few minutes. Serve over rice.

Recipe by me.

Changes:
Used frozen veggies.

Review:
Great taste with all the veggies. Not too sweet. Served over brown rice.

Next Time:
Add green onion.

Basic Yeast Bread

Recipe:
2 cups milk
1/4 cup unsalted butter, softened
6 1/2 to 7 1/2 cups all purpose flour
2 packages (4 1/2 teaspoons) active dry yeast
2 teaspoons salt
1/4 cup sugar
2 eggs

Preheat oven to 375.

Heat milk and butter in a small saucepan over medium heat just until butter is melted. Remove from heat. Cool to about 120-130 degrees.

Combine 4 cups flour, yeast, sugar and salt in a large bowl. Whisk. Add milk mixture and eggs. Beat vigorously for 2 minutes. Add remaining flour 1/2 cup at a time, until dough begins to pull away from sides of the bowl.

Turn out dough onto lightly floured surface, flatten slightly. Knead 10 minutes, or until smooth and elastic. Add flour if necessary to prevent sticking.

Shape dough into ball. Place in a large lightly oiled bowl: turn dough over once to oil surface. Cover with a towel and let rise in a warm area for about an hour or until doubled in bulk.

Grease 2 9x5 loaf pans and set aside. Turn out dough onto lightly oiled work surface, divide in half. Shape each half into a loaf and place in prepared pans. Cover with a towel and let rise 45 minutes.

Bake 25 minutes or until loaves are golden and sound hollow when tapped. Immediately remove bread from pans and cool on wire rack.

Recipe from 101 Garlic Recipes by Publications International.

Changes:
Made half the batch. Used 3 1/8 cup flour. Let rise 1 hour both times. Cooked for 20 minutes with foil on top for the last 5 minutes. Used salted butter.

Review:
My new favorite white bread! Moist and soft and much lighter and fluffier than others.

Next Time:
Make again soon!

Let it Rolls

Recipe:
1/2 cup water
3/4 cup milk
1/2 stick butter
4 1/2 cups flour
1/2 cup sugar
1/4 teaspoon salt
3 teaspoon yeast
9 teaspoons butter buds
1 egg, beaten

In a 2 cup liquid measurer: put water, milk and butter (real butter). Microwave for 2 minutes.

Mix around 4 ½ cups flour, sugar, salt, yeast, butter buds and beaten egg. Add hot milk mixture to this dry mixture and turn to dough setting on bread machine. (or 8 min. knead on Kitchen Aid). Let rise until doubled in bulk (1 ½ to 2 hrs). Shape into rolls on floured sheet and cover to rise again for 40 min. to 1 hr. Bake at 350 degrees for 17 minutes.

Recipe from Trayce Dixon.

Changes:
Made into 12 sandwich size rolls. Let milk mixture cool to 130 degrees before adding to flour mixture. Used instant yeast. Cooked for 15 minutes. Used 4 1/4 cups flour. Used instant yeast.

Review:
Rating 9 1/2. My new dinner roll recipe! Very tasty- a little sweet and with the melted butter brushed on top it makes a great combo. We ate as BBQ sandwich rolls- held up- no breakage with heavy food on top. Also ate many plain- nothing added and they were delicious!

Next Time:
If making for dinner rolls make about 20-24. Maybe try a little less sugar.

BBQ Beef

Recipe:
3 pounds brisket
1/2 cup water
3 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon chili powder or cumin
1/2- 1 bottle BBQ sauce

Cut all visible fat off beef. Place in crock pot. Mix water, vinegar, Worcestershire sauce and chili powder. Pour mixture over beef. Cover. Cook 5-6 hours on high or 10-12 on low in crock pot. Take beef out. Shred. Put back in crock pot with BBQ sauce until warm.

Recipe from Biggest Book of Slow Cooker Recipes by Better Homes and Gardens.

Changes:
Used bottom round beef instead of brisket. We use chili powder. Put 1/2 bottle in with beef and then use more to top beef on buns.

Review:
Great anytime recipe. This recipe is very mild in flavor and can be turned into any kind of shredded beef flavor, if you don't want BBQ.

Next Time:
Make in the smaller crock pot.

Spaghetti Sauce

Recipe:
2 tbsp. olive oil
1/2 white onion chopped
2 clove garlic, chopped
2 cans diced tomatoes
1 can tomato sauce
1 can tomato paste
1/2 teaspoon oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon basil
1/2 teaspoon garlic salt
1 tablespoon brown sugar
1 tablespoon milk chocolate chips

Heat olive oil in large saucepan and then add onion and garlic, cook until onion is clear.

Add diced tomatoes and oregano, salt, pepper, sage, garlic salt and basil and simmer for about 10 minutes, then add tomato sauce and tomato paste. Simmer for about 10 more minutes then add more spices to taste. Add brown sugar and chocolate chips.

Simmer for about 10 more minutes until sauce is slightly thick, then serve with pasta and cheese!

Recipe by me.

Changes:
All seasonings are estimates- just threw things in. Add more or less to taste.
Added 1/4 teaspoon basil (all I had). Added diced/shredded chicken cooked with olive oil, salt and pepper.

Review:
Good sauce, sweet and hearty.

Next Time:
More basil.

Chocolate Banana Bread

Recipe:
1 very ripe banana
1/4 cup sour cream
1 large egg
1 teaspoon lemon zest
3/4 teaspoon vanilla extract
6 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1/2 cup walnuts, toasted and chopped (optional)
1/4 cups mini chocolate chips
1 oz bittersweet chocolate, melted

Changes:
Used 1 1/2 bananas. Instead of lemon zest- put 1 tsp lemon juice. Made into 9 x 5 loaf- cooked for 33 minutes.

Review:
Rating 9. The boys ate piece after piece. Very light, not a really dense bread- very tasty.

Next Time:
Add double the chocolate chips and maybe 3x the chocolate swirl- enough to mix in with all the batter.

Brisket in Ale

Recipe:
1 3-4 lb. beef brisket
2 medium onions, thinly sliced and separated into rings
1 bay leaf1 12 oz. can of beer
1/4 c. chili sauce1 T. brown sugar
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
2 T. cornstarch
2 T. cold water

Trim fat from brisket and cut to fit into slow cooker if necessary. Place onions, bay leaf, and brisket into slow cooker.In a medium bowl, combine beer, chili sauce, sugar, thyme, salt, pepper, and garlic. Poor over brisket. Cover and cook on low for 10-12 hours (or high for 5-6).

When brisket is cooked, transfer brisket and onions to a platter and keep warm. Discard bay leaf.To make gravy, skim the fat off the cooking liquid.Measure 2 1/2 c. of the liquid and discard any remaining juices. In a saucepan, stir together the cornstarch and water, and stir in the cooking juices. Cook and stir until thick and bubbling. Serve over brisket.

Recipe from Biggest Book of Slow Cooker Recipes by Better Homes and Gardens.

Changes:
Instead of chili sauce I used 1/4 cup tomato sauce and 1/4 teaspoon chili powder and 1/4 teaspoon red pepper flakes. Cooked on high 6 hours.

Review:
Rating 9. So good, very moist. Sweet and good flavor. Served with baked potatoes and made into tacos for left overs- both were delicious.

Next Time:
See if cooking on low 10 hours makes any difference.

Pizza

Recipe:
Sauce-
1 cup (8 ounces) peeled, seeded, and chopped ripe tomatoes (including their juice), or canned crushed tomatoes (including their juice)
1 Tbsp. olive oil
1 large garlic clove, chopped
1/4 tsp. hot pepper flakes
2 tsp. chopped fresh oregano or ½ teaspoon dried oregano
1/4 tsp. sugar
1/4 tsp. salt
Freshly ground black pepper, to taste

In a small saucepan, combine all of the ingredients and simmer, stirring frequently, until reduced to about ¾ cup, 10 to 12 minutes. Taste for seasoning, and cool.

Dough-
3/4 cup plus 1 tablespoon flour (4 ounces), preferably unbleached all-purpose or Italian-style
1/2 tsp. instant yeast
1/2 tsp. sugar
1/2 tsp. salt
1/3 cup water at room temperature (70 to 90 degrees)
4 tsp. olive oil

In a small bowl, whisk together the flour, instant yeast, and sugar. Whisk in the salt (this keeps the yeast from coming into direct contact with the salt, which would kill it).

Make a well in the center and pour in the water. Using a rubber spatula or wooden spoon, gradually stir the flour into the water until all the flour is moistened and a dough just begins to form, about 20 seconds. It should come away from the bowl but still stick to it a little, and be a little rough-looking, not silky smooth. Do not over mix, as this will cause the dough to become stickier.

Pour the oil into a 2-cup measuring cup (to give the dough room to double in size) or a small bowl. With oiled fingers or an oiled spatula, place the dough in the oiled cup and turn it over to coat on all sides with the oil. Cover it tightly.

If you want to use the dough soon, allow it to sit at room temperature for 1 hour or until doubled. For the best flavor development, make the dough at least 6 hours or up to 24 hours ahead, and allow it to sit at room temperature for only 30 minutes or until slightly puffy. Then set the dough, still in the measuring cup, in the refrigerator. Remove it 1 hour before you want to put it in the oven.

Preheat the oven to 475 degrees 1 hour before baking. Have an oven shelf at the lowest level and place a baking stone on it before preheating. (0r a cookie sheet will do)

With oiled fingers, lift the dough out of the measuring cup or bowl. Holding the dough in one hand, pour a little of the oil left in the cup or bowl onto the pizza pan, and spread it all over the pan with your fingers. Set the dough on the pan and press it down with your fingers to deflate it gently. Shape it into a smooth round by tucking under the edges. If there are any holes, knead it very lightly until smooth. Allow the dough to sit for 15 minutes, covered, to relax it.

Using your fingertips, press the dough from the center to the outer edge to stretch it into a 10-inch circle, leaving the outer ½ inch thicker than the rest to form a lip. If the dough resists stretching (as will happen if you have activated the gluten by over kneading it), cover it with plastic wrap and let it rest for a few minutes longer before proceeding.

Brush the surface of the dough with any remaining olive oil. Cover it with plastic wrap and allow it to sit for 30 to 45 minutes, until it becomes light and slightly puffy with air.

Set the pizza pan directly on the hot stone and bake for 5 minutes.

Remove the pan from the oven and spread toppings over the dough. Return the pan to the stone for 5 minutes or until the toppings have melted and the crust is golden; or, for an extra-crisp and browned bottom crust, using a pancake turner or baker’s peel, slide the pizza from the pan directly onto the stone. After 2 minutes, slip a small metal spatula under one edge of the pizza; if the bottom is golden, raise the pizza to a higher shelf.

Transfer the pizza to a cutting board and cut with a pizza wheel, sharp knife, or scissors. Serve hot.

Recipe from The Bread Bible by Rose Levy Beranbaum.

Changes:
I doubled both. Didn't use the extra tablespoon of flour. Put a cookie sheet on shelf in oven instead of pizza stone. Cooked 5 min. without toppings, the 3 1/2 ish with. Added extra sugar to sauce, maybe an extra 1/4- 1/2 tsp. Used petite cut tomatoes for sauce, blended all in blender.

Review:
Rating 9. Good crust- nice and crispy because of the Olive oil, but very soft. Good sauce, maybe a little too much garlic. Pretty easy too.

Next Time:
Less garlic in sauce.

Enchiladas

Recipe:
Sauce-
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

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.

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.

Recipe from http://allrecipes.com/Recipe/Ten-Minute-Enchilada-Sauce/Detail.aspx

Chicken-
1/2 yellow onion, chopped
1 clove garlic, minced
1 tablespoon butter
2 lbs chicken, shredded
1/2 teaspoon cumin
salt and pepper to taste

In a medium to hot saucepan put butter, onion and garlic. Saute until onion is tender. Add chicken. Cook until juices run clear. Set aside.

Recipe by me.

Enchiladas-
prepared chicken
sauce
4 flour tortillas or 8-10 corn tortillas
cheese
sour cream
green onion, chopped

Preheat oven to 350. Dip tortillas in sauce. Put chicken, some sauce and desired cheese amount inside. Roll and place in baking pan. Do all tortillas. Top with additional sauce and cheese and bake until cheese melts. 15 minutes or so. Top with sour cream and green onion, if desired.

Recipe by me.

Changes:
Fried shells in oil after saucing them- definately not neccasry. Used regular chili powder and garlic salt.

Review:
Rating 7 1/2. Good for a first enchilada trial.

Next Time:
No oil cooking. Try with corn tortillas. Good sauce and chicken.

Pancakes

Recipe:
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons oil

Combine flour, sugar, baking powder and salt. Make a well in center of mixture and set aside. Combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir until just moistened.

Pour about 1/4 cup batter onto a greased hot skillet, or griddle. Cook on medium heat about 2 minutes on each side, or until pancakes are golden brown. Turn to second side when pancakes have bubbly surfaces and edges are slightly dry.

Recipe from New Cook Book by Better Homes and Gardens

Changes:
Added chocolate chips.

Review:
Rating 9. Easiest, tastiest pancake recipe. Made with chocolate chips for Easter, was delicious!

Next Time:
Blueberries!

Dinner Rolls

Recipe:
3 1/4 to 3 3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/4 cup sugar
1/3 cup butter, margarine, or shortening
3/4 teaspoon salt
1 beaten egg

In a large mixing bowl stir together 1 1/4 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).

Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups.

Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 36 rolls.

Butterhorns: On a lightly floured surface, roll each portion of the dough into a 12-inch circle. Brush with melted butter or margarine. Cut each circle into 12 wedges using a pizza cutter or sharp knife. To shape, begin at the wide end of a wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets.

Rosettes: Divide each dough portion into 16 pieces. On a lightly floured surface, roll each piece into a 12-inch-long rope. Tie in a loose knot, leaving 2 long ends. Tuck top end under roll. Bring bottom end up and tuck into center of roll. Place 2 to 3 inches apart on prepared baking sheets.

Parker House Rolls: On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch-round cutter. Brush with melted butter or margarine. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along crease with large half on top. Press folded edge firmly. Place rolls 2 to 3 inches apart on prepared baking sheets.

Cloverleaf Rolls: Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth sides up.

Make-Ahead Tip: Cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise. Chill 2 to 24 hours. Uncover; let stand at room temperature 30 minutes. Bake.

Recipe from New Cook Book by Better Homes and Gardens.

Changes:
Made into regular rolls- made 24, rolled into circles and placed in muffin pans. Brushed with butter.

Review:
Rating 7 1/2. Good quick recipe. A little dry.

Next Time:
Try new roll recipe.

Party Potatoes

Recipe:
6 cups diced potatoes*
1 can (10 ¾ oz.) cond. cream chicken soup
1/2 soup can milk
1 cup sour cream
1 cup sharp cheddar cheese, grated
1/4 cup grated onion (optional) **
salt and pepper to taste
3 tablespoons butter, melted
3/4 cup corn flake crumbs

Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.

Combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.

Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.

* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded).

** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.

Recipe from http://stage-recipes.ksl.com/recipe-4153i.php .

Changes:
No onions. Used extra cheese.

Review:
Rating 9 1/2. Love these potatoes, one of the best recipes of these I've had.

Next Time:
Delicious version of these potatoes.

Touch of Grace Biscuits

Recipe:
1 1/2 cups White Lily self-rising flour
3 tablespoons sugar
1/4 teaspoons salt
3 tablespoons vegetable shortening (cold)
1 1/4 cup heavy cream
1 cup all-purpose flour

Preheat the oven to 475 at least thirty minutes before baking the biscuits. Place a baking sheet on a rack in the middle of the oven as it preheats.

Whisk together the self-rising flour, sugar, and salt in a bowl. Add the shortening in tiny pieces (about a teaspoon size). Use your fingers to press the shortening into the flour until it's pea-sized or smaller.

Stir in the cream. The dough will be about the same consistency as mashed potatoes. Let it sit and stiffen up for a couple minutes.

Spread the all-purpose flour in a cake pan or on a cutting board. Use a large spoon or a small ice cream scoop (2 Tbl) to scoop heaping spoonfuls and drop them, one at a time, into the flour. Sprinkle a little flour on the top of the dough, roll it around, and shake the extra flour off. Shape the dough into rounds - mine were about 3/4 inch tall and 1.5 inches in diameter.

Put the biscuits into a lightly greased 8-inch cake pan. Pack them in close to each other; this will encourage them to rise up instead of spreading out.

Place the biscuits in the oven, on the baking sheet. Turn the heat up to 500. Bake 5 minutes. Turn the heat down to 475 and continue baking for 10 to 15 minutes.

Let the biscuits cool in the pan for a couple minutes before dumping them out.

Recipe from The Bread Bible by Rose Levy Beranbaum.

Changes:
Made into 10 biscuits instead of 9. Cooked 9 minutes after turned down heat.

Review:
Rating 9. Delicious and sweet. Very delicate, fall apart easy.

Next Time:
No changes.