Happy New Year everyone! I hope you all had a great Christmas and New Year celebration. Congrats to Shelley and Melissa on your little girls. How great to have babies at this time to really help the birth of Christ hit home. And just think, they're BYU roommates in the making!
So, I've fallen off the band wagon these past few months and I haven't posted anything. The new year is a great time to start anew. It is one of the things I like about the new year. I don't ever really set resolutions but I like the idea of a clean slate where I can turn over a new leaf and be a little better. Hopefully this will translate over to my blogging...
In the spirit of something new, I thought I'd share a new sugar cookie recipe. I made it three time in the past few weeks and I've had several people comment on how soft the cookies were. The secret ingredient seems to be cream cheese. I found the recipe from BeneathMyHeart.net and I only made one slight change.
Cream Cheese Sugar Cookies
(from BeneathMyHeart.net)
1 C. sugar
1/2 c. margarine
1/2 c. butter
3 oz. cream cheese
1/4 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 egg yolk
2 c. flour
Cream the sugar, butter, margarine, and cream cheese together until fluffy. Add the salt, vanilla, almond, and egg yolk. Once the ingredients are all mixed together, add the flour.
Allow the dough to chill in the refrigerator for at least 2 hours.
After the dough has chilled, roll it out and cut out your desired shapes. Place on a cookie sheet. Add sprinkles at this point.
Bake for 7-10 in an oven preheated to 375. Take the cookies out when the bottoms are just barely beginning to turn golden.
As a note, the original recipe calls for 1 cup butter or margarine. I am a cheapskate and I don't like to put a cup of butter in anything if I can help it because it is rather pricey. However, I found that if I used margarine the dough was extremely sticky. When I used 1/2 butter and 1/2 cup margarine the dough wasn't as sticky and it was much easier to roll out and cut out shapes. (And yes, I admit, butter is better but it is really hard to compete with my penchant for pinching pennies.)
Happy New Year!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Thursday, January 1, 2015
Friday, August 8, 2014
Wheat Rye Pizza
Gross, right?
That's what I would think if Nate hadn't made it for me years ago after tweaking a recipe I brought home from work. It actually tastes really good and I think it's relatively healthy. :)
Crust:
1 C. whole wheat flour
1 C. white flour
1/2 C. rye flour (if you don't have rye go ahead and just use white or wheat flour)
1 tsp. salt
1/2 tsp. sugar
1 tsp. yeast
3/4 C. water
1 tsp. olive oil
Sauce:
1 can unsalted diced tomatoes, drained (I recommend petite diced tomatoes)
1 diced onion
2/3 tsp. dried basil
2/3 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. oregano
Toppings of your choice.
To make:
Preheat the oven to 375 degrees. Coat a pan with cooking spray.
In a bowl combine the flours and rye, sugar, salt, and yeast.
Add the water and oil and work the dough. Add more water or flour as needed. Today I had to add probably an additional 1/4 C. of water to the dough. I guess it depends on how dry things are when and where you cook!
Cover the dough and let it rise as you prep the sauce. (At least 10 minutes)
Combine the tomatoes, diced onion, basil, black pepper, and garlic powder.*
Stretch the dough. Spread the tomato mixture on top to for a sauce of sorts. Then top with cheese and whatever other toppings you like. Cook for about 20 minutes.
This pizza is a great way to serve up garden veggies. Last year we actually used tomatoes from our garden instead of canned diced tomatoes. Very yummy!
*In the past we've always left the diced tomatoes diced. However, tonight I made this recipe and my diced tomatoes were not petite, they were just normal diced tomatoes. So I decided to puree them in the blender with about 3/4 of the chopped onion. Oh my. I preferred the sauce this way instead of the pieces of tomato. You'll have to try both methods to decide which way you like best, but I'll probably be pureeing mine in the future!
That's what I would think if Nate hadn't made it for me years ago after tweaking a recipe I brought home from work. It actually tastes really good and I think it's relatively healthy. :)
Crust:
1 C. whole wheat flour
1 C. white flour
1/2 C. rye flour (if you don't have rye go ahead and just use white or wheat flour)
1 tsp. salt
1/2 tsp. sugar
1 tsp. yeast
3/4 C. water
1 tsp. olive oil
Sauce:
1 can unsalted diced tomatoes, drained (I recommend petite diced tomatoes)
1 diced onion
2/3 tsp. dried basil
2/3 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. oregano
Toppings of your choice.
To make:
Preheat the oven to 375 degrees. Coat a pan with cooking spray.
In a bowl combine the flours and rye, sugar, salt, and yeast.
Add the water and oil and work the dough. Add more water or flour as needed. Today I had to add probably an additional 1/4 C. of water to the dough. I guess it depends on how dry things are when and where you cook!
Cover the dough and let it rise as you prep the sauce. (At least 10 minutes)
Combine the tomatoes, diced onion, basil, black pepper, and garlic powder.*
Stretch the dough. Spread the tomato mixture on top to for a sauce of sorts. Then top with cheese and whatever other toppings you like. Cook for about 20 minutes.
This pizza is a great way to serve up garden veggies. Last year we actually used tomatoes from our garden instead of canned diced tomatoes. Very yummy!
*In the past we've always left the diced tomatoes diced. However, tonight I made this recipe and my diced tomatoes were not petite, they were just normal diced tomatoes. So I decided to puree them in the blender with about 3/4 of the chopped onion. Oh my. I preferred the sauce this way instead of the pieces of tomato. You'll have to try both methods to decide which way you like best, but I'll probably be pureeing mine in the future!
Thursday, July 17, 2014
Meatless Meals - Quinoa Vegetable Teriyaki Bowl
We recently tried a new vegan recipe that I actually really enjoyed - Teriyaki Veggie Quinoa bowls. I was excited to find a new recipe for quinoa as it is a complete protein and a great way to get protein without meat. It was also more filling than I thought it would be.
The original recipe is found here but I kind of simplified it. I just used a frozen bag of stir fry vegetables and cooked those up in regular oil (I'm not into the whole coconut oil thing - it's really high in saturated fat although it would probably give it a nice tropical flavor). For the sauce I just used soy sauce and I didn't have much maple syrup so I put in some brown sugar. Next time I will make more sauce as it wasn't a lot of sauce to flavor all the quinoa. Also, I never have minced garlic or ginger so I just used powdered.
I didn't take a picture but you can click on the link above to see what it ends up looking like. Ammón wasn't a huge fan as he isn't big on cooked vegetables but he ate it. Zeke took a few bites which I figure a success and with more exposure he'll get more used to quinoa. If you try it I'd make sure and serve it with some sides that your kiddos like to make sure they have other stuff to fill up on just like introducing any new food. We had strawberries on the side for our meal.
Also, Happy Birthday to my Zeker today, he's 4! We're celebrating up in the mountains at Glacier National Park!
The original recipe is found here but I kind of simplified it. I just used a frozen bag of stir fry vegetables and cooked those up in regular oil (I'm not into the whole coconut oil thing - it's really high in saturated fat although it would probably give it a nice tropical flavor). For the sauce I just used soy sauce and I didn't have much maple syrup so I put in some brown sugar. Next time I will make more sauce as it wasn't a lot of sauce to flavor all the quinoa. Also, I never have minced garlic or ginger so I just used powdered.
I didn't take a picture but you can click on the link above to see what it ends up looking like. Ammón wasn't a huge fan as he isn't big on cooked vegetables but he ate it. Zeke took a few bites which I figure a success and with more exposure he'll get more used to quinoa. If you try it I'd make sure and serve it with some sides that your kiddos like to make sure they have other stuff to fill up on just like introducing any new food. We had strawberries on the side for our meal.
Also, Happy Birthday to my Zeker today, he's 4! We're celebrating up in the mountains at Glacier National Park!
Thursday, March 6, 2014
Meatless Meals: Lentil Tacos
A few years ago Nate came home with a five gallon bucket full of lentils. I am not a food storage guru and I'd never eaten lentils before. All of a sudden I had 5 gallons worth to start rotating through our meal schedule.
I did a Google search for lentil recipes. One of the recipes I found quickly became a regular in our dinner line-up: lentil tacos. Now I am trying to have several meatless meals a week and this recipe fits the bill perfectly.
I found the original recipe here. I made a few minor changes so my altered recipe is below:
Lentil Tacos
Ingredients:
1 finely chopped onion
1 minced garlic clove (or garlic powder if you don't have garlic cloves)
1 tsp vegetable oil
1 cup dried lentils, rinsed
1 TBSP chili powder
2 tsp ground cumin
1 tsp dried oregano
2 1/2 cups chicken or vegetable broth
salsa
Directions:
In a skillet, cook the onion and garlic in the oil until the onions are soft. Add the lentils and cook for about a minute. Add the broth, chili powder, cumin, and oregano. Stir and bring to a boil. Then reduce heat and cover, allowing it to simmer until the lentils are cooked. I have found the cook time depends on altitude. When I lived in Utah it took 45 minutes to an hour for the lentils to cook through and be softened. Now that I live in Pennsylvania I can cook the lentils in 30 - 40 minutes.
After the lentils are cooked, add salsa. I usually add enough to get salsa spread evenly through the lentils. The original recipe calls for one cup. I probably add about that much salsa but I never measure it.
Serve with tortillas, cheese, sour cream, lettuce, and your other favorite taco toppings.
This recipe has become a staple at our house. Nate has even said he doesn't miss the meat when we have these tacos. What type of meatless meals do you cook?
I did a Google search for lentil recipes. One of the recipes I found quickly became a regular in our dinner line-up: lentil tacos. Now I am trying to have several meatless meals a week and this recipe fits the bill perfectly.
I found the original recipe here. I made a few minor changes so my altered recipe is below:
Lentil Tacos
Ingredients:
1 finely chopped onion
1 minced garlic clove (or garlic powder if you don't have garlic cloves)
1 tsp vegetable oil
1 cup dried lentils, rinsed
1 TBSP chili powder
2 tsp ground cumin
1 tsp dried oregano
2 1/2 cups chicken or vegetable broth
salsa
Directions:
In a skillet, cook the onion and garlic in the oil until the onions are soft. Add the lentils and cook for about a minute. Add the broth, chili powder, cumin, and oregano. Stir and bring to a boil. Then reduce heat and cover, allowing it to simmer until the lentils are cooked. I have found the cook time depends on altitude. When I lived in Utah it took 45 minutes to an hour for the lentils to cook through and be softened. Now that I live in Pennsylvania I can cook the lentils in 30 - 40 minutes.
After the lentils are cooked, add salsa. I usually add enough to get salsa spread evenly through the lentils. The original recipe calls for one cup. I probably add about that much salsa but I never measure it.
Serve with tortillas, cheese, sour cream, lettuce, and your other favorite taco toppings.
This recipe has become a staple at our house. Nate has even said he doesn't miss the meat when we have these tacos. What type of meatless meals do you cook?
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