Wednesday, January 29, 2014
Tuesday, January 28, 2014
Pizza Dip
8oz cream cheese
1 tsp Italian seasoning
2 cups shredded mozzarella cheese
3/4 cup parmesan cheese
8oz jar pizza sauce
Take your cream cheese and Italian seasoning and mix together. Put into bottom of 8 by 8 casserole dish. Top with half of the mozzarella and parm cheeses. Pour you pizza sauce on top of the cheese. Then top with remaining cheese, sprinkle with more seasoning, and bake at 350' for 30 minutes... SERVE WITH sliced baguettes.
Note: Add finely chopped pepperoni for added fun:-)
1 tsp Italian seasoning
2 cups shredded mozzarella cheese
3/4 cup parmesan cheese
8oz jar pizza sauce
Take your cream cheese and Italian seasoning and mix together. Put into bottom of 8 by 8 casserole dish. Top with half of the mozzarella and parm cheeses. Pour you pizza sauce on top of the cheese. Then top with remaining cheese, sprinkle with more seasoning, and bake at 350' for 30 minutes... SERVE WITH sliced baguettes.
Note: Add finely chopped pepperoni for added fun:-)
Tuesday, January 14, 2014
Rustic Tuscan Sausage Soup
Ingredients: 2 lbs. sweet Italian sausage
3 carrots, peeled and chopped
1 sweet onion, chopped
4 cloves garlic, chopped
3 quarts chicken broth
2 14.5-ounce cans diced tomatoes, with juice
2 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon dried basil
1-lb (16-oz) whole wheat shell pasta, uncooked
8 ounces spinach leaves
salt and pepper to taste
Grated Parmesan cheese for topping (if desired)
Directions: 1. Remove sausage from casings and brown over med-high heat in the bottom of your largest stockpot. Crumble the sausage as you brown it. 2. Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes. 3. Add the chicken broth, tomatoes, beans, pasta and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta becomes a bit tender, about 7 minutes. 4. Stir in the spinach and cook until just wilted. Taste and season with salt and pepper, according to your preference. 5. Serve hot garnished with grated parmesan, if desired. - See more at: http://feastonthecheap.net/tuscan-sausage-soup/#sthash.lwig3uZY.dpuf
3 carrots, peeled and chopped
1 sweet onion, chopped
4 cloves garlic, chopped
3 quarts chicken broth
2 14.5-ounce cans diced tomatoes, with juice
2 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon dried basil
1-lb (16-oz) whole wheat shell pasta, uncooked
8 ounces spinach leaves
salt and pepper to taste
Grated Parmesan cheese for topping (if desired)
Directions: 1. Remove sausage from casings and brown over med-high heat in the bottom of your largest stockpot. Crumble the sausage as you brown it. 2. Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes. 3. Add the chicken broth, tomatoes, beans, pasta and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta becomes a bit tender, about 7 minutes. 4. Stir in the spinach and cook until just wilted. Taste and season with salt and pepper, according to your preference. 5. Serve hot garnished with grated parmesan, if desired. - See more at: http://feastonthecheap.net/tuscan-sausage-soup/#sthash.lwig3uZY.dpuf
Cream of Whatever Soup
2T butter
1/4 C flour
1/2 C low sodium chicken broth
1/2 C milk (I used whole, but lower fat is likely just fine)
salt and pepper to taste (just guess based on the salt content of the recipe you are making, I didn't add much and it was fine)
1/4 C of whatever you want the soup to be...mushroom, celery, onion, potato, broccoli, chicken (cooked), finely chopped.
In small saucepan heat the butter and the "of" ingredient until soft, (not tender), add flour and stir together. It will be thick, sticky and gooey, and that is ok. I used mushrooms from a can and slap-chopped them to pieces:-)
Slowly add broth and whisk to avoid lumps. Bring to a boil, while whisking, and cook until thickened (doesn't take long, so don't walk away!)
Add milk, salt and pepper and stir until combined and thick.
1/4 C flour
1/2 C low sodium chicken broth
1/2 C milk (I used whole, but lower fat is likely just fine)
salt and pepper to taste (just guess based on the salt content of the recipe you are making, I didn't add much and it was fine)
1/4 C of whatever you want the soup to be...mushroom, celery, onion, potato, broccoli, chicken (cooked), finely chopped.
In small saucepan heat the butter and the "of" ingredient until soft, (not tender), add flour and stir together. It will be thick, sticky and gooey, and that is ok. I used mushrooms from a can and slap-chopped them to pieces:-)
Slowly add broth and whisk to avoid lumps. Bring to a boil, while whisking, and cook until thickened (doesn't take long, so don't walk away!)
Add milk, salt and pepper and stir until combined and thick.
Breakfast Casserole
1/2 - 1 lb sausage (I bought the pre-cooked pre-crumbled kind --found near the hotdogs at the store)
1 pkg crescent rolls
1 C cheddar cheese, shredded
10 eggs
1/4 C milk
1 T rosemary or oregano
1/2 t salt
1/4 t pepper
Heat oven to 400. Cook your sausage, (or use pre cooked). Unroll the crescent rolls and press into the bottom of a 9x13 pan, pressing seams together to make one large sheet of dough.
Spread sausage over the dough, sprinkle cheese over sausage, whisk all other ingredients together and pour over the top.
Bake for 15-20 until the crust is golden brown and the eggs are set.
1 pkg crescent rolls
1 C cheddar cheese, shredded
10 eggs
1/4 C milk
1 T rosemary or oregano
1/2 t salt
1/4 t pepper
Heat oven to 400. Cook your sausage, (or use pre cooked). Unroll the crescent rolls and press into the bottom of a 9x13 pan, pressing seams together to make one large sheet of dough.
Spread sausage over the dough, sprinkle cheese over sausage, whisk all other ingredients together and pour over the top.
Bake for 15-20 until the crust is golden brown and the eggs are set.
Pumpernickel Bread
1 lb loaf
3/4 C water
1 T oil
1 T molasses
1 T sugar
1 t salt
1/4 C medium rye flour
3/4 C whole wheat flour
1 1/3 C bread flour
1 T unsweetened cocoa
1 t instant coffee
1 t active dry yeast OR
1 t quick rise yeast OR
1 t bread machine yeast
Use whole wheat cycle
1 1/2 lb loaf
1 C water
4 t oil
4 t molasses
4 t sugar
1 1/2 t salt
1/3 C medium rye flour
1 C whole wheat flour
1 3/4 C bread flour
4 t unsweetened cocoa
1 1/2 t instant coffee
2 1/4 t active ry yeast OR
1 1/2 t quick rise yeast OR
1 1/2 t bread machine yeast
Use whole wheat cycle
1 lb loaf
1 1/3 C water
2 T oil
2 T molasses
2 T sugar
2 t salt
1/2 C medium rye flour
1 /3 C whole wheat flour
2 1/3 C bread flour
2 T unsweetened cocoa
2 t instant coffee
1 T active dry yeast OR
2 t quick rise yeast OR
2 t bread machine yeast
Use whole wheat cycle
3/4 C water
1 T oil
1 T molasses
1 T sugar
1 t salt
1/4 C medium rye flour
3/4 C whole wheat flour
1 1/3 C bread flour
1 T unsweetened cocoa
1 t instant coffee
1 t active dry yeast OR
1 t quick rise yeast OR
1 t bread machine yeast
Use whole wheat cycle
1 1/2 lb loaf
1 C water
4 t oil
4 t molasses
4 t sugar
1 1/2 t salt
1/3 C medium rye flour
1 C whole wheat flour
1 3/4 C bread flour
4 t unsweetened cocoa
1 1/2 t instant coffee
2 1/4 t active ry yeast OR
1 1/2 t quick rise yeast OR
1 1/2 t bread machine yeast
Use whole wheat cycle
1 lb loaf
1 1/3 C water
2 T oil
2 T molasses
2 T sugar
2 t salt
1/2 C medium rye flour
1 /3 C whole wheat flour
2 1/3 C bread flour
2 T unsweetened cocoa
2 t instant coffee
1 T active dry yeast OR
2 t quick rise yeast OR
2 t bread machine yeast
Use whole wheat cycle
Egg Bread
1 lb loaf
1/2 C water
1 egg
1 T oil
1 T sugar
1 t salt
2 1/4 C bread flour
1 1/2 t active dry yeast OR
1 t quick rise yeast OR
1 t bread machine yeast
Use basic cycle
1 1/2 lb loaf
1/2 C water
2 eggs
2 T oil
2 T sugar
1 1/2 t salt
3 C bread flour
2 1/4 t active dry yeast OR
1 1/2 t quick rise yeast OR
1 1/2 t bread machine yeast
Use basic cycle
2 lb loaf
2/3 C water
3 egg
3 T oil
3 T sugar
2 t salt
4 C bread flour
1 T active dry yeast OR
2 t quick rise yeast OR
2 t bread machine yeast
Use basic cycle
1/2 C water
1 egg
1 T oil
1 T sugar
1 t salt
2 1/4 C bread flour
1 1/2 t active dry yeast OR
1 t quick rise yeast OR
1 t bread machine yeast
Use basic cycle
1 1/2 lb loaf
1/2 C water
2 eggs
2 T oil
2 T sugar
1 1/2 t salt
3 C bread flour
2 1/4 t active dry yeast OR
1 1/2 t quick rise yeast OR
1 1/2 t bread machine yeast
Use basic cycle
2 lb loaf
2/3 C water
3 egg
3 T oil
3 T sugar
2 t salt
4 C bread flour
1 T active dry yeast OR
2 t quick rise yeast OR
2 t bread machine yeast
Use basic cycle
Ultra-Fast White Bread
1 1/2 lb loaf
1 C + 2 T water 110 F (warm)
2 T oil
2 T sugar
1 t salt
3 C bread flour
1 T quick rise yeast OR
1 T bread machine yeast
Use ultra fast cycle
2 lb loaf
1 1/4 C + 2 T water 110 F (warm)
3 T oil
3 T sugar
1 1/2 t salt
4 C bread flour
4 t quick rise yeast OR
4 t bread machine yeast
Use ultra fast cycle
1 C + 2 T water 110 F (warm)
2 T oil
2 T sugar
1 t salt
3 C bread flour
1 T quick rise yeast OR
1 T bread machine yeast
Use ultra fast cycle
2 lb loaf
1 1/4 C + 2 T water 110 F (warm)
3 T oil
3 T sugar
1 1/2 t salt
4 C bread flour
4 t quick rise yeast OR
4 t bread machine yeast
Use ultra fast cycle
Basic White Bread
For bread machines
1 lb loaf
3/4 C water
4 t oil
4 t sugar
1 t salt
2 1/4 C bread flour
1 1/2 t active dry yeast OR
1 t quick rise yeast OR
1 t bread machine yeast
Use basic cycle
1 1/2 lb loaf
1 C water
2 T oil
2 T sugar
1 1/2 t salt
3 C bread flour
2 1/4 t active dry yeast OR
1 1/2 t quick rise yeast OR
1 1/2 t bread machine yeast
Use basic cycle
2 lb loaf
1 1/4 C water
3 T oil
3 T sugar
2 t salt
4 C bread flour
1 T active dry yeast OR
2 t quick rise yeast OR
2 t bread machine yeast
Use basic cycle
1 lb loaf
3/4 C water
4 t oil
4 t sugar
1 t salt
2 1/4 C bread flour
1 1/2 t active dry yeast OR
1 t quick rise yeast OR
1 t bread machine yeast
Use basic cycle
1 1/2 lb loaf
1 C water
2 T oil
2 T sugar
1 1/2 t salt
3 C bread flour
2 1/4 t active dry yeast OR
1 1/2 t quick rise yeast OR
1 1/2 t bread machine yeast
Use basic cycle
2 lb loaf
1 1/4 C water
3 T oil
3 T sugar
2 t salt
4 C bread flour
1 T active dry yeast OR
2 t quick rise yeast OR
2 t bread machine yeast
Use basic cycle
Pumpkin Snickerdoodle Cupcakes
Ingredients:
1 t cinnamon (omit if using Spice mix)
15 oz pumpkin puree
3 eggs
1/2 C applesauce OR oil
1/3 C milk
2 t vanilla extract
4 T butter, melted
1/4 C white sugar
1 T cinnamon
3. Stir in cake mix and spices, and beat on medium speed until well blended
4. Fill cupcake liners to 3/4 full and bake for about 16 minutes, or until done
5. Once cooled, melt butter, mix up sugar and cinnamon
6. Using a pastry brush, brush butter onto tops of cupcakes, and then “roll” the top in cinnamon sugar
1 box yellow or white cake mix (OR Duncan Hines Spice Cake mix, and omit spices)
1 T pumpkin pie spice (omit if using Spice mix)1 t cinnamon (omit if using Spice mix)
15 oz pumpkin puree
3 eggs
1/2 C applesauce OR oil
1/3 C milk
2 t vanilla extract
4 T butter, melted
1/4 C white sugar
1 T cinnamon
1. Preheat oven to 350 degrees, line muffin pan with cupcake papers
2. Combine pumpkin puree, eggs, applesauce (or oil), milk and vanilla extract 3. Stir in cake mix and spices, and beat on medium speed until well blended
4. Fill cupcake liners to 3/4 full and bake for about 16 minutes, or until done
5. Once cooled, melt butter, mix up sugar and cinnamon
6. Using a pastry brush, brush butter onto tops of cupcakes, and then “roll” the top in cinnamon sugar
Cinnamon Sugar Cream Cheese Icing
1/2 C butter, softened to room temp
1/2 C butter, softened to room temp
8 oz cream cheese, softened to room temp
1 1/2 t cinnamon
2 t vanilla extract
3 1/2 – 4 1/2 C powdered sugar
Beat butter and cream cheese. Add cinnamon & vanilla extract and slowly add in powdered sugar until desired consistency is reached. If too thick, add a touch of milk.
Pipe onto cooled cupcakes and sprinkle leftover cinnamon sugar on top. Enjoy!
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