I have been having some weird cravings during pregnancy and most of them are not worthy of being posted here (e.g. salad with beets and blue cheese) but this one is. I think!
Roasted Garlic
Ingredients:
1 medium garlic bulb (the whole bulb not just a clove).
2 T. olive oil
Salt to taste
Instructions:
Preheat oven to 320 degrees F (160 degrees C). Slice about 1/4 in. off top of garlic bulb. Place it in a small baking dish and drizzle with olive oil. Bake in preheated oven for 30-45 min. depending on size of bulb (until it is slightly browned and the cloves are soft). Remove from oven. When it is cool enough to touch extract each bulb by squeezing slightly. It should pop right out. If you can't wait for it to cool (I rarely can) then just use a fork to take each clove out.
Depending on what you are going to use it on you can add some salt or other spices and you can use the garlic infused olive oil as well. It should spread like softened butter!
It is amazing spread on bread or crackers or mixed into dips (like hummus), pasta sauce or on pizza crust or really it is good on anything. I hope you like it as much as I do. We are having it with a baguette and lasagna for dinner tonight!
I have also read that you can roast garlic cloves already peeled but it seems like so much work when they just slide out after roasting. But suit yourself.
Sorry there isn't a photo for this one but I forgot to take it before eating it all up.
Monday, May 25, 2009
Friday, March 27, 2009
Emily Bell's Salsa
This is great, and very easy to make. Just one word of warning it makes like a gallon of salsa!
6 regular cans of petite diced tomatoes
1 can of El Pato (yellow can)
2-3 jalapenos deseeded and chopped fine
1 banana pepper (fresh or in the bottle over by the pickles)
5-6 green onions
1/2 bunch of cilantro
1/2 T sugar
salt and pepper to taste
If you have a good blender I have just been using that to mix it, then you don't have to chop anything, just deseed. You can't fit it all in at once though, so I just do as much as I can and then stir it in a bowl.
6 regular cans of petite diced tomatoes
1 can of El Pato (yellow can)
2-3 jalapenos deseeded and chopped fine
1 banana pepper (fresh or in the bottle over by the pickles)
5-6 green onions
1/2 bunch of cilantro
1/2 T sugar
salt and pepper to taste
If you have a good blender I have just been using that to mix it, then you don't have to chop anything, just deseed. You can't fit it all in at once though, so I just do as much as I can and then stir it in a bowl.
Amy's Key Lime Pie
Ingredients:
1 9-inch graham cracker crust
14 oz. can sweetened condensed milk
3 egg yolks
1/2 cup key lime juice (try and find Nellie & Joe's Key West Lime Juice)
1 lime
cool whip
Directions:
Pre-heat oven to 350.
Combine condensed milk, egg yolks and lime juice.
Blend until smooth.
Pour filling into pie crust.
Bake at 350 for 10 minutes.Allow to stand for 10 minutes before refrigerating.
Let refrigerate for at least 1 hour (overnight is best).
Just before serving top with cool whip and garnish with lime slices.
I have made two different kinds of key lime pies, this is more the traditional kind while the other is more of a cheesecake.
Wednesday, March 25, 2009
Oatmeal Cake
Okay, this cake is sooo good. I would have never made it if I crossed this recipe, but thanks to my great friend Nikki I am now a BIG fan of this and if I gain 100 pounds from this recipe I will put all the blame on her.
Pour 1 ¼ cup boiling water over 1 ¼ cup oatmeal and 1 cube melted butter. Let stand 20 minutes while you make the rest.
Cream together then add to oatmeal mixture:
1 cup brown sugar1 cup sugar2 eggs¼ tsp. salt1 tsp. vanilla
Stir in 1 ½ cup flour, 1 tsp. soda, 1 tsp. cinnamon. Bake in greased 9 x 13 pan for 30 min. at 350
Frosting
Mix in saucepan: 2/3 cup evaporated milk, 2/3 cup sugar, 1 cube of butter. Cook, stirring constantly until it thickens. Add 1 tsp. vanilla, spread on cool or warm cake.
We made it and did 1 ½ batch of the frosting and poked holes in the cake and dumped it on and it was so yummy this way.
Pour 1 ¼ cup boiling water over 1 ¼ cup oatmeal and 1 cube melted butter. Let stand 20 minutes while you make the rest.
Cream together then add to oatmeal mixture:
1 cup brown sugar1 cup sugar2 eggs¼ tsp. salt1 tsp. vanilla
Stir in 1 ½ cup flour, 1 tsp. soda, 1 tsp. cinnamon. Bake in greased 9 x 13 pan for 30 min. at 350
Frosting
Mix in saucepan: 2/3 cup evaporated milk, 2/3 cup sugar, 1 cube of butter. Cook, stirring constantly until it thickens. Add 1 tsp. vanilla, spread on cool or warm cake.
We made it and did 1 ½ batch of the frosting and poked holes in the cake and dumped it on and it was so yummy this way.
Wednesday, March 11, 2009
Parmesan Peppercorn Ranch
This dressing has got my kids asking for a salad or raw vegetables for snacks! Anything like that I figured I should pass on.
1 pkg dry Ranch dressing mix
1 cup mayonnaise
1 cup milk
1/4 cup powdered Parmesan cheese
2 tsp. black pepper
Mix all together in one of those shaker things and refrigerate for at least 30 minutes.
1 pkg dry Ranch dressing mix
1 cup mayonnaise
1 cup milk
1/4 cup powdered Parmesan cheese
2 tsp. black pepper
Mix all together in one of those shaker things and refrigerate for at least 30 minutes.
Tuesday, February 17, 2009
Banana Bran Muffins
yes, I am into Bran Muffins right now and I have been trying out a bunch of recipes and "Maryizing" them as mom would put it. These have all been tried and past the kid approved test with flying colors.
Ingredients:
1/2 cup butter, softened
1/2 cup brown sugar
3 bananas, mashed
1/4 cup milk
1 teaspoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts, optional
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
2. In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
3. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.
Ingredients:
1/2 cup butter, softened
1/2 cup brown sugar
3 bananas, mashed
1/4 cup milk
1 teaspoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts, optional
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
2. In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
3. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.
Cream Cheese Filled Bran Muffins
Ingredients:
1/2 cup boiling water
1 cup bran cereal (not flakes)
3/4 cup raisins or chopped dates, optional
3 tablespoons butter, melted
1 cup 1% buttermilk
1 egg, partially beaten
1/2 cup sugar
1 1/4 cups flour
1 1/4 teaspoons soda
1/4 teaspoon salt
1/2 cup bran flakes
Filling (see below)
Method:
Preheat oven to 4000 F. Prepare filling (below) and set aside. Grease, or line standard muffin tin with cupcake papers.
Pour boiling water over bran cereal and optional raisin/dates; and allow to stand 5 minutes.
Stir in melted butter, buttermilk, egg, and sugar; mix well. Stir in flour, soda, and salt. Add bran flakes and stir just until combined. Place approximately 1 tablespoon batter in bottom of prepared muffin tins; gently spread batter over bottom of cup. Spoon in approximately 2 teaspoons prepared filling. Cover filling with additional muffin batter to fill cup approximately 3/4 full. Bake 20 minutes or until done. Makes 12-15 muffins
Filling
Ingredients:
1 package (8 oz) low-fat cream cheese
2 T sugar
1 egg
Method:
Soften cream cheese; add sugar and egg. Beat together until smooth and creamy.
NOTE: If desired, soften 1 package (8 oz) cream cheese, add 1 teaspoon milk and stir until smooth. Divide into small bowls; add a drop of food color to each bowl, and stir. Spread cream cheese over muffins. Use different the colored cream cheese in pastry tubes to create fun designs.
1/2 cup boiling water
1 cup bran cereal (not flakes)
3/4 cup raisins or chopped dates, optional
3 tablespoons butter, melted
1 cup 1% buttermilk
1 egg, partially beaten
1/2 cup sugar
1 1/4 cups flour
1 1/4 teaspoons soda
1/4 teaspoon salt
1/2 cup bran flakes
Filling (see below)
Method:
Preheat oven to 4000 F. Prepare filling (below) and set aside. Grease, or line standard muffin tin with cupcake papers.
Pour boiling water over bran cereal and optional raisin/dates; and allow to stand 5 minutes.
Stir in melted butter, buttermilk, egg, and sugar; mix well. Stir in flour, soda, and salt. Add bran flakes and stir just until combined. Place approximately 1 tablespoon batter in bottom of prepared muffin tins; gently spread batter over bottom of cup. Spoon in approximately 2 teaspoons prepared filling. Cover filling with additional muffin batter to fill cup approximately 3/4 full. Bake 20 minutes or until done. Makes 12-15 muffins
Filling
Ingredients:
1 package (8 oz) low-fat cream cheese
2 T sugar
1 egg
Method:
Soften cream cheese; add sugar and egg. Beat together until smooth and creamy.
NOTE: If desired, soften 1 package (8 oz) cream cheese, add 1 teaspoon milk and stir until smooth. Divide into small bowls; add a drop of food color to each bowl, and stir. Spread cream cheese over muffins. Use different the colored cream cheese in pastry tubes to create fun designs.
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