Wednesday, October 28, 2009

Snickerdoodle Chex Mix

Recipe: Taste of Home

1/4 cup sugar
1 tsp ground cinnamon
2 cups chocolate chex cereal
2 cups cinnamon chex cereal
4 cups popped popcorn
1/4 cup butter

In a small bowl, combine sugar and cinnamon; set aside. In a large microwave safe bowl, combine the cereals and popped popcorn.

In a 1 cup microwave safe measuring cup, microwave the butter on high about 40 seconds or until melted. Pour over cereal mixture; stirring until evenly coated.

Microwave on high; stirring after 1 minute. Sprinkle half the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave mixture 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.

Really good. A simple mix.

Sunday, October 25, 2009

Oatmeal pancake mix

Oatmeal Pancake Mix
Printable Version

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

Recipe Source: Adapted from King Arthur Flour The Baker's Companion

I saw this on a blog (My Kitchen Cafe) a while back and finally got around to trying it. Yummy!! I'm glad I have some mix left over and will definately be making this again.

Wednesday, October 14, 2009

Grilled Parmesan Potatoes and Carrots

Simple recipe. I didn't grill them, just baked them in the oven. Lots of flavor.

Recipe: Pillsbury

4 small red potatoes (about 1/2 lb.), unpeeled, cut into 1 inch pieces (about 1 1/2 cups)
3/4 cup ready-to-eat baby carrots, cut in half lengthwise if large
1 1/2 TBSP butter, melted
1/4 tsp Italian seasoning
1/4 tsp season salt
1 1/2 TBSP shredded fresh Parmesan cheese
1 TBSP fresh chives, chopped

Heat grill. Cut 18 X 12-inch sheet of heavy-duty foil. Place potatoes and carrots on center of foil sheet. Drizzle with butter. Sprinkle with seasonings and cheese; stir together slightly to mix and coat vegetables. Fold up foil and seal edges - making a tight 1/2-inch fold. Allow space for heat circulation and expansion.

Place packet, seam side up, on grill over medium heat. Cover grill; cook 35 to 40 minutes or until vegetables are tender.

Open packet carefully to allow steam to escape. Sprinkle with chives.

Monday, October 12, 2009

Brown-Sugar Swiss Meringue Buttercream

Really good frosting. A little different. Really smooth, shiny frosting. Really tasty! It's pretty simple - I actually like making this compared to regular buttercream.

Recipe: Martha Stewart

5 large egg whites
1 2/3 cups packed dark brown sugar
1/4 tsp salt
4 sticks (2 cups) unsalted butter, room temperature

Put egg whites, sugar and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.

Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition. The meringue will deflate slightly as butter is added. Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature and beat before using.

Saturday, October 10, 2009

Maple Cinnamon Cake

A delicious moist cake. Perfect for decorating. Makes a lot of batter.

Recipe: Unknown

1 cup butter
2 1/2 cups white sugar
3 eggs
2 tsp vanilla extract
1/4 cup + 2 TBSP maple syrup
1 tsp cinnamon
2 cups + 2 TBSP buttermilk
3 1/4 cups all-purpose flour
2 1/4 tsp. baking powder
2 1/2 tsp baking soda

Preheat oven to 350 degrees. Grease and flour two 8-inch round springform pans and two 5-inch round springform pans.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs - one at a time, then stir in maple syrup, cinnamon, buttermilk and vanilla. Sift together flour, baking powder and baking soda. (This makes a big texture difference) Set aside.

Beat in the flour mixture one third at a time, then pour batter into prepared pans.

Bake in preheated oven for 45-50 minutes. (8-inch pans will take about 5 mins. longer) Allow the cakes to cool before frosting.

Saturday, October 3, 2009

Broccoli Casserole

I made broccoli casserole with no broccoli. I originally bought broccoli to make this recipe, but I guess I used it or waited too long and threw it out or something, because when I went to make the casserole, I didn't have any broccoli. So, I just used a mix of vegetables (carrots, peas, corn, cauliflower, etc.) and it was still delicious! An easy casserole with lots of cheesy flavor.

Recipe: Simplify Supper

20 ounces frozen chopped broccoli, cooked, drained
1 can cream of chicken soup
2 cup rice, cooked
1/4 cup butter
1 cup onion, chopped
1 jar cheese whiz, 8 oz
1 cup celery, chopped
1/2 cup milk

Melt butter in skillet. Saute celery and onions until tender and add soup and milk. Pour into a large casserole dish and mix in broccoli, cheese, and cooked rice. Mix well. Bake at 350 for 30 minutes.

Optional: add chicken into the mix before baking. In last 5 minutes, sprinkle with grated cheddar cheese and return to oven to melt before serving

I used brown rice because that's all I had in instant. Turned out fine.