Sunday, March 27, 2016

Funeral Potatoes

Funeral Potatoes

1 (30-32 ounce) package frozen shredded potatoes
1 cup sour cream
1 cup diced onion (I sometimes use a frozen blend that has onions and bell peppers)
2 1/2 cups grated cheese (cheddar or I use the blend from Costco)
4 T melted butter, divided
2 (10 ounce) cans cream of chicken soup
Pepper
2/3 sleeve of Club Crackers

Put the shredded potatoes in a mixing bowl and defrost in the microwave for 3 minutes. 

Place 2 T butter in a pan and saute the diced onions.  

Add the sour cream, cheddar cheese, onions (including buttery liquid), soup, and pepper to the potatoes and mix thoroughly.  

Pour mixture into 9x13 glass pan that has been sprayed with Pam.  

Melt 2 T butter in a small mixing bowl in the microwave.  

Crush up the crackers with your fingers and use a spoon to mix with the butter.  

Place the cracker mixture on top of the casserole.  Use more crackers and butter if you like a lot of topping.  

Bake uncovered at 375 degrees for around an hour (or until cooked through and golden on top).  

Serves 12-15 people.

Sunday, May 17, 2015

Cheesy Chicken Broccoli Soup


Ingredients:
2 diced yellow onions
4-6 minced garlic cloves garlic
1 cup butter
1 1/2 cup flour
16 cups of broth (I use water with bouillon cubes)
2 cans of chicken breasts or chop up a roasted chicken if in a hurry (optional)
1 large bag of frozen broccoli pieces (or fresh is fine - about 4 heads of broccoli)
salt & pepper to taste
2 teaspoons garlic powder
2 teaspoons cayenne pepper
2 cups milk
1 16 oz block of sharp cheddar cheese chopped into little chunks
1 cup grated mixed cheese

Directions:
Saute onion and garlic until tender. Set aside.  Mix flour and butter and cook over low heat (to make a roux).  It will be ready when it bubbles and starts to turn brown.  Mix together.

In separate pot, mix water and bouillon to make a broth.  After it is warm, add the roux mixture stirring the whole time so it doesn't clump up.  Add the chicken, broccoli, and spices and cook for around 30 minutes.  Add cheese and milk and stir.  When cheese is melted in, the soup is ready to serve.  Top with grated cheese.

This makes A LOT of soup (serves 16-20?).  We eat some fresh and freeze some for another day.  Warning, this has a kick to it so use less cayenne pepper if you'd like it more mild.

Sunday, March 1, 2015

Lemon Muffins


Ingredients:

2 cups sugar
4 tbsp butter (1/2 stick)
2 tsp vanilla extract
2 tsp lemon extract (or I used 5-6 drops lemon essential oil instead)
2/3 cup of fresh lemon juice
1 cup oil (I used canola)
6 eggs
zest of two lemons

3 cups flour
1 tsp baking powder
1 tsp baking soda
Sugar Sprinkles (optional)

Directions:
Preheat oven to 350 degrees.  Mix sugar, butter, vanilla, lemon extract, lemon juice, oil, eggs and lemon zest. Add in and mix flour, baking powder, baking soda.  Put cupcake liners in muffin tin.  Fill to about 2/3 full.  I sprinkled sugar sprinkles on top of the muffins before baking.  Bake until cupcakes are done (don't overbake).  I think I baked them for 11-15 minutes but time will vary based on your oven.  You can also make this in a bread pan but you'd need to cook it longer and grease the pan first.  I did it both ways and like the muffins a lot more.  This recipe was originally supposed to be a copycat recipe for the Starbucks Lemon Loaf but I altered it a little and didn't use the glaze they suggested.  If you want to try the glaze, it is 2 cups powdered sugar, 4 tbsp skim milk, and 1 tsp lemon extract (or a few drops of lemon essential oil).  Combine those ingredients and pour over the cooled muffins or loaf.

Tuesday, February 10, 2015

Lemon Curd


1 cup of sugar
3 eggs
1 cup of lemon juice freshly squeezed (or frozen)
1/2 cup of butter (melted but cooled)
Zest from 2 lemons

Directions: Whisk eggs and sugar together, stir in juice, lemon zest and butter ... place in microwave for 2 mins then continue to stir after cooking another minute to 5 minutes until it thickens homemade lemon curd. CAN BE FROZEN UP TO A YEAR !!!!!

From my British friend, Maxine Arrington

Tuesday, August 26, 2014

Hot Fudge Sauce

My friend served this with ice cream and brownies earlier this week and it was delicious!  She was gracious enough to share the recipe with me.  Enjoy!

Mix together in a sauce pan:
2 cups of sugar
1/3 cup of cocoa

Add:
1 can of evaporated milk

Bring to a slow boil, as mixture starts to thicken stir often to keep from burning.

Add:
1/2 cube of butter

Stir until butter melts and bring back to a slow boil until mixture gets a little thicker.  Take off heat and let stand until cool enough to eat.
Store in an air tight container and it will reheat in micro several more  times before it goes sugary.

Saturday, February 8, 2014

Crepe Inspired Waffles


Here's a recipe that seems to be crepe-ish (okay I know that's not a real word).  It uses more eggs and butter than the average waffle.  I found something similar on Pinterest and altered it to suit our family's needs.

1 3/4 cups oat flour (I ground about 2 1/4 cups of whole oats into the flour)
1 T baking powder
1 T sugar
Mix in a bowl.

3 eggs
1/2 to 1 cube of butter
1 1/2 cup almond milk
Mix these in a separate bowl.

Combine all ingredients.  Cook in a waffle iron sprayed with Pam until desired crispness.  Spray waffle iron before you put more batter in each time or it might stick.  Makes around 5 large waffles.  They are very fluffy and not dense at all (due to the eggs).

Next time I will try using some coconut oil instead of part of the butter perhaps.

By the way, the original recipe had white flour instead of oats, regular milk instead of almond milk, and more butter than I used.

Saturday, October 26, 2013

Quinoa Spuffins


You may be asking yourself, "What the heck is a SPUFFIN?"  Well, I made up that term.  Since my son and I can't eat normal wheat/white flour, we have to use alternative ones.  Even though I have a wheat intolerance, spelt is fine in moderate amounts for some reason.  But when you bake with spelt, the texture is thicker and more dense.  Thus, I call spelt muffins, "spuffins!"  They also go with my old nickname which is Spam-a-lama-ding-dong :)

Ingredients:
 1 Cup of uncooked Quinoa, rinsed (will use 2 cups of the cooked quinoa & have some leftover)
1/4 Cup of unsweetened applesauce (I just dumped in a single serving applesauce container that I put in my kids’ lunches)
1-3/4 Cup of gluten free all-purpose flour (spelt, rice flour, GF flour, ground oats, or whatever you like)
1/4 Cup of ground flax
1/8 Cup Chia seeds
1/2 Cup of brown sugar (maybe honey or raw sugar instead?)
1 teaspoon of baking powder
1/2 teaspoon of baking soda
2 teaspoons of ground cinnamon
¼ to ½ teaspoon cardamom
¼ to ½ teaspoon nutmeg
3/4 Cup of almond milk (could use coconut, soy, or cow’s milk)
1 Large Egg
1 teaspoon of vanilla extract
Directions:
1.                  Preheat oven to 350 degrees. Spray muffin tins with cooking spray and set aside. 
2.                  Bring 2 cups of water to a boil.  Add one cup of quinoa and cook on medium for about 12 minutes or until water is absorbed.  Turn off stove.  Stir and then leave it covered for 15 minutes away from stove.
3.                  In a medium size bowl, mix together sugar, egg, almond milk, flax, chia, applesauce, and spices. Mix in only 2 cups of the cooked quinoa (save any extra for another use or meal)
4.                  Add flour(s), baking powder, baking soda and vanilla.
5.                  Divide batter evenly into a 12 muffin greased tin. Bake until toothpick comes out clean and tops are firm to touch. Approximately 20 minutes. Don’t overcook.
6.                  Depending on what flour(s) you use, the muffins will be pretty thick and heavy but delicious.  Served warm smothered with butter (or at least that is how my teenage boys and hubby like them).  These will spoil quickly due to the very fresh ingredients to eat within a day or two or store in the freezer.  I used 1 cup of spelt flour and 3/4 cup of brown rice flour because we're not allergic to those.
7.                  You can add nuts, raisins, diced fruit, chocolate chips, etc. if desired.  Probably about ½ cup if you do that.  They taste good plain though.

Nutritional Information for 1 muffin: (12 muffins per recipe)
Calories - 185
Carbs - 25
Fats - 5 (healthy fat though)
Protein - 6
Sugars - 6