Amen. Let's Eat!

Monday, September 28, 2009 Jumbo Blueberry Sour Cream Scones

You'll notice that I get a lot of my recipes from Kittencal @ recipezaar. She's amazing, as are her recipes. This one is no exception.

1 cup sour cream
1 large egg, slightly beaten
1/2 teaspoon vanilla
1/2 teaspoon almond extract (or use 1 teaspoon vanilla)
1 teaspoon baking soda
4 cups all-purpose flour (measured 4 cups exactly)
1 cup sugar (can use a few tablespoons more)
2 1/2 teaspoons baking powder (or use 2 semi-heaping teaspoons)
1/4 teaspoon cream of tartar
1 teaspoon salt
1/2-1 teaspoon cinnamon (optional)
1 cup very cold butter (cut into small cubes)
1 cup fresh blueberries
vanilla glaze (optional)

Set oven to 350 degrees F. Line a baking sheet with parchment paper or lightly grease.

In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.

In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using). Using a pastry blender cut in cold butter cubes. Add in the sour cream mixture; mix JUST until moistened. Gently mix in the fresh blueberries.

Roll or pat the dough into about a 1 to 1-1/2-inch thick round. Cut dough into 12 even wedges. Place the wedges onto the prepeared baking sheet about 2-inches apart.

Bake for about 12-15 minutes or until the the bottoms are browned.

Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

from kittencal @ recipezaar.com

Posted by Jen :: 4:06 PM :: 0 comments

Post / Read Comments

---------------oOo---------------
Hamburgers

It had been awhile since I made homemade burgers so I decided to give them another whirl for some friends who were over for a BBQ this weekend. So glad I did. They were gooood!

2 lbs ground beef
1 egg, slightly beaten
1/2 (1 ounce) envelope dry onion soup mix
2 tablespoons fresh minced garlic (or use 1 teaspoon garlic powder)
1/4 cup dry breadcrumbs (or crushed soda cracker crumbs, more if needed) (optional)
1 tablespoon Worcestershire sauce
1 teaspoon fresh ground black pepper
1 pinch cayenne pepper (optional)

In a bowl crumble the ground beef with clean hands. Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce and black pepper.

Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough). Divide the ground beef into 6 equal patties (or make 8 small patties).

Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide). Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.

Grill or pan fry the burgers as desired until cooked through.

* from Kittencal @ recipezaar.com

Posted by Jen :: 4:01 PM :: 0 comments

Post / Read Comments

---------------oOo---------------
Monday, September 21, 2009 Spiced Toffee Chippers

I took these to Bible study and all the Sister-Wives went ga-ga for them! Enjoy!

Topping:

1/2 cup dark brown sugar

1/4 tsp ground ginger

1/4 tsp cinnamon

Cookie Dough:

1 cup Crisco*

1 cup dark brown sugar

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1/4 tsp nutmeg

1 pkg Skor bits (SCORE indeed!!)(Get it?!)

Method:

Preheat oven to 350 degrees.

Topping: combine ingredients in a shallow dish and set aside.

Cookies: Beat shortening and brown sugar until well combined. Add egg and vanilla. Beat well. Add next 5 ingredients, mixing until incorporated. Mix in toffee bits. Roll dough into 1" balls, don't flatten. Roll in topping. Place on baking sheet about two inches apart (they flatten as they bake). Bake for 12-14 minutes.

*I followed the recipe and used Crisco, but I think it would be even better with butter. Just so you know.

Posted by Amanda Brown :: 8:28 AM :: 0 comments

Post / Read Comments

---------------oOo---------------
Tuesday, August 18, 2009 Southern Buttermilk Biscuits

These were honest to goodness start to finish 15 minutes. I only baked them for 8-9 minutes in my convection oven and they were done perfectly.

2 cups unbleached all-purpose flour plus more for dusting
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt or salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk

Preheat your oven to 450°F.

Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk.

Turn the dough out onto a floured board. Gently, gently PAT (do not roll with a rolling pin) the dough out until it's about 1/2" thick. Use a round cutter to cut into rounds.

You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake.

Yields 10 biscuits

** from P4 @ recipezaar.com

Posted by Jen :: 3:14 PM :: 0 comments

Post / Read Comments

---------------oOo---------------
Tuesday, June 23, 2009 Lasagne

For Mom. From the Pillsbury Family Cookbook.

8 oz. lasagne noodles
1/2 lb. ground beef
1/4 c. chopped onion
6 oz. can tomato paste
8 oz. can tomato sauce
1/2 c. canned mushroom, drained
1 clove garlic, crushed
1 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. oregano
1/4 tsp. pepper
1 1/2 c. water (I do not use this)
2 c. creamed cottage cheese
1 c. chopped raw spinach
1/4 c. diced salami (I do not use this)
1 egg
1 c. shredded mozza cheese

Cook lasagne noodles are directed on pakage. Brown beef with onion in skillet. Add tomato paste and sauce, mushrooms, garlic, basil, parsley, 1/2 tsp. salt, oregano, 1/8 tsp. pepper and water. Simmer 1 hour. (I don't usually do that either). Combine cottage cheese, spinach, salami, egg, 1/2 tsp. salt and 1/8 tsp. pepper. In 12x8" baking dish alternate layers of 2 thicknesses of noodles, cottage cheese mixture, meat mixture and mozza cheese, ending with cheese. Bake at 350 for 30 minutes. Remove from oven and let stand 15 minutes before serving.

Posted by Jen :: 2:14 PM :: 0 comments

Post / Read Comments

---------------oOo---------------
Tuesday, June 16, 2009 Barbeque Chicken

This is A-(voice raises an octave)-MAZING! I love to dip it, dip it.

3 cloves garlic, minced
2 teaspoons butter
1 c. ketchup
1/4 c packed brown sugar
1/4 c. chili sauce (see substitutions below)
2 T. worcestershire sauce
1/2 t. celery seed
1 T. prepared mustard
1/2 t. salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone -in ( I just use regular boneless skinless chicken breasts and drastically reduce the cook time. Maybe 20 minutes total.)

In a saucepan, saute the garlic in butter until tender. Add the next 8 ingredients. Bring to a boil stirring constantly. Remove from the heat and set aside. Set a small bowl aside for dipping! Grill the chicken, covered over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until juices run clear. Continue basting and truning during the last 15 minutes of cooking.

(With regular chicken breasts, I just turn and baste over and over again for a total of about 15-20 minutes or until done.)

Serve with any extra sauce you set aside for dipping.

SUB FOR CHILI SAUCE: Note that this is for 1 cup of chili sauce and this recipe only calls for 1/4 c.

1 c. tomato sauce + 1/4 c. brown sugar+ 2 T. vinegar + 1/4 t. cinammon + dash of ground cloves + dash of ground all spice = 1 c. chili sauce.

Posted by Jen :: 12:57 PM :: 1 comments

Post / Read Comments

---------------oOo---------------
Tuesday, June 02, 2009 Ginger Broccoli

1 1/2 lbs broccoli, florets and stems sliced into diagonal pieces
1 1/2 tablespoons dark sesame oil
3 tablespoons soy sauce
1 tablespoon ground ginger
2 teaspoons brown sugar
4 tablespoons water

Saute the broccoli over medium heat in sesame oil for 8 minutes.

While broccoli is cooking, stir together the soy sauce, ginger, and sugar, stirring until sugar dissolves. Add the soy mixture to the broccoli along with the water, cover and simmer for 2 minutes more.

Serve at once.

Posted by Jen :: 6:33 PM :: 1 comments

Post / Read Comments

---------------oOo---------------
Lemon Chicken

This tastes just like the lemon chicken you get from chinese take out. Just a bit healthier! Tasty! I've been making more chinese dishes lately to get the taste without the gross greasy feeling afterwards. Try serving it with fried rice and ginger broccoli.

6 boneless skinless chicken breasts
2 tablespoons soya sauce
1/4 cup cornstarch
1/2 teaspoon baking powder
2 eggs
2 cups oil
1/2 cup white sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 1/2 cups chicken broth
2 lemons

Preheat oven to 325.

Cut each chicken breast into 3 pieces then marinate them in the soya sauce. (I sliced mine into about 6 slices) Whisk the 1/4 c. cornstarch and baking powder together, then beat in the eggs. Chill in refrigerator while you make the sauce.

In a separate bowl, whisk together the sugar and 2 tablespoons cornstarch. Stir in the lemon juice and chicken broth, then set aside.

Dip the chicken pieces into the chilled batter, then fry in hot oil in a frying pan until brown.

Spray a 9x13 glass pan with cooking spray, then lay the chicken in it.

Using the same frying pan, add 2 tablespoons oil. Slice one of the lemons, and stir fry until they start to brown. Stir in the remaining sauce mixture, continue stirring until the sauce has thickend. Pour over the chicken.

Slice the remaining lemon, and layer over the chicken. 2Bake for 30-40 min's until the chicken is done.

* from Chef Dee at recipezaar.com

Posted by Jen :: 6:28 PM :: 0 comments

Post / Read Comments

---------------oOo---------------
Thursday, April 02, 2009 Soft Pretzels

1 1/2 cups water, warm (110 degrees)
1 1/2 tablespoons sugar
2 teaspoons kosher salt
1 (1/4 ounce) package active dry yeast
4 1/2 cups flour
1/2 cup butter, melted
1 gallon water
1/3 cup baking soda
2 egg yolks, beaten with
2 tablespoons water
kosher salt (or Pretzel Salt)

Combine water, sugar, and the 2 tsp Kosher salt in a medium bowl. Sprinkle the yeast on top. Let it sit for 3 minutes.

Add the flour and butter and mix with dough hooks (stand mixer) on medium speed and knead until the doug is smooth and pulls away from the sides. Continue kneading for about 4 minutes.

Remove dough from bowl, and place into another bowl that has been sprayed with non-stick cooking spray. Cover with a damp (wrung out tight) kitchen towel and sit on top of fridge for 1 hour.

Preheat oven to 450°F Bring the gallon of water and the baking soda to a boil in wide-mouthed pan (roaster type works best).

Meanwhile, turn dough out onto a lightly oiled work surface and divide into 8 sections. Roll each section out to 2' ropes, shape into pretzel shape. Place the pretzels into the boiling water. 2 or 3 at a time for about 10-15 seconds each. Remove using a large spatula onto a baking sheet that has been sprayed with non-stick cooking spray.

Brush each pretzel with the egg yolk mixture and sprinkle with Kosher salt (or sea salt or pretzel salt) and bake 15 minutes.

Delicious!

From 2blue @ recipezaar.com

Posted by Jen :: 7:32 AM :: 0 comments

Post / Read Comments

---------------oOo---------------