Sunday, March 11, 2012
Tuesday, February 28, 2012
Wednesday, February 22, 2012
Friday, December 2, 2011
1 cup (2 sticks) butter, softened
1 1/4 cups brown sugar
1 1/2 teaspoons vanilla
1 teaspoon powdered ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup dried cranberries, chopped
6 ounces (about 3/4 cup) white chocolate chips (or chopped white chocolate)
4 ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla
1/3 cup dried cranberries, chopped
1/2 cup powdered sugar
2 tablespoons vegetable shortening
1-2 tablespoons milk
Preheat oven to 350 degrees. Grease a 9x13 pan and set aside. In a medium bowl, cream the butter and brown sugar until smooth. Add eggs, vanilla, ginger, and salt and mix well. Gradually add flour and mix until smooth. Stir in cranberries and white chocolate. Pour the batter into the greased pan, using a spatula to evenly spread the batter in the pan. Bake 30-40 minutes, until edges are light brown and a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Beat the cream cheese, powdered sugar, vanilla and lemon juice until completely smooth. Spread on the completely cool cake. Sprinkle the top with cranberries.
In a small bowl, whisk together 1 Tbsp of milk, powdered sugar, and vegetable shortening. Gradually add more milk until the icing has a thick but drizzly consistency. I used closer to 2 tablespoons. Put the icing into a ziploc bag and snip off a tiny bit of the corner. Drizzle the icing on top in zig-zags.
Cut into squares or triangles and enjoy!
Sunday, November 27, 2011
3 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1 1/2 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
4 slices american cheese
1/2 cup shredded cheddar
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Thursday, November 10, 2011
Found this recipe on pinterest. These rolls are a cinch and really yummy! My only advice is to bake a couple minutes longer than it says. They seemed to need it.
1 C plus 2 Tbsp warm water
1/3 C oil
2 Tbsp yeast
1/4 C sugar
1/2 tsp salt
3 1/2 C flour
Heat oven to 400 degrees.
In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.
Sunday, September 25, 2011
Wednesday, September 21, 2011
1 package yeast
1 tablespoon sugar
1 cup warm water
2 tablespoons oil
1 teaspoon salt
2 3/4 cups flour, more as needed
Dissolve yeast in warm water. Add sugar. Let it set for a few minutes until foamy.
Stir in oil, salt, and flour. Knead 5 minutes. Let sit 5 minutes.
Divide dough into serving size pieces. (I make about 8) Roll and pat each piece into a circle (about 6-inches across or so). Top half of each circle with filling of choice, keeping back from edges so it will seal well. Fold the other 1/2 of circle over the filling and pinch sides together or seal with a fork.
Leftover beef gravy, onion, peppers, leftover roast beef cut into bite size pieces
Sometime soon I'd like to try a breakfast variety. Maybe cheese sauce, ham and scrambled egg?
So far they've all turned out pretty good. I have learned to put a bit more sauce in them than you think you'll need. Otherwise they may turn out kinda dry. I hear they freeze well, but have never tried it myself. Have fun!