This is one snack my kids and husband scarf down!
Ingredients:
Peanut butter
Honey
Non-fat dry powdered milk
Mix peanut butter and honey until it's sweetened nicely. Then, add in the powdered milk to make a dough. Roll into balls and cool in the fridge.
I'd say how to store them, but I don't know! They don't last long enough. lol
Friday, February 27, 2009
Thursday, February 19, 2009
GREAT Muffin Recipe
This was shared on one of my homeschooling groups a couple weeks ago, and I just got around to trying them this morning. SO good! I added raisins to the second pan (since I can't make a recipe without adding something! lol) and I think when I make them again I'll chop some apples and add to them.
Enjoy!
Grandmas Super Moist Oatmeal Muffins Recipe Ingredients:
1 C oatmeal
1 C buttermilk
1 egg
1/2 C brown sugar, packed
1/4 C canola oil
1 C all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Grandmas Super Moist Oatmeal Muffins Recipe Instructions:
Pour the buttermilk in a large mixing bowl.
Add the oats and stir to be sure all the oats are moistened.
Allow the oats to soak in the buttermilk for 20 minutes.
After the oats have soaked add the eggs, sugar and oil.
In a separate bowl mix together the flour, baking powder, baking soda
and salt.
Slowly add the dry mixture to the oats and stir just until moistened.
Preheat the oven to 400 degrees.
Grease a muffin tin with a non stick cooking spray.
Fill the cups 2/3 full of batter.
Bake 15 minutes or until a toothpick comes out clean.
Makes about 15 muffins
Enjoy!
Grandmas Super Moist Oatmeal Muffins Recipe Ingredients:
1 C oatmeal
1 C buttermilk
1 egg
1/2 C brown sugar, packed
1/4 C canola oil
1 C all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Grandmas Super Moist Oatmeal Muffins Recipe Instructions:
Pour the buttermilk in a large mixing bowl.
Add the oats and stir to be sure all the oats are moistened.
Allow the oats to soak in the buttermilk for 20 minutes.
After the oats have soaked add the eggs, sugar and oil.
In a separate bowl mix together the flour, baking powder, baking soda
and salt.
Slowly add the dry mixture to the oats and stir just until moistened.
Preheat the oven to 400 degrees.
Grease a muffin tin with a non stick cooking spray.
Fill the cups 2/3 full of batter.
Bake 15 minutes or until a toothpick comes out clean.
Makes about 15 muffins
Tuesday, February 17, 2009
I Tried Hermits Recipe #3
It could have been better.
After I baked the first batch I realized they didn't have molasses...I think recipe #1 was the only one that called for molasses...so I added about 1/4 cup to the batter. It made them some better....but I didn't have a chance to try many, because I accidentally poured chicken broth (don't ask) over one pan of them, and Emma accidentally turned on the oven on the batch that was cooling in there, so we ruined two batches. The ones I ate were edible, though, but not like the store ones.....going to keep trying, though!
After I baked the first batch I realized they didn't have molasses...I think recipe #1 was the only one that called for molasses...so I added about 1/4 cup to the batter. It made them some better....but I didn't have a chance to try many, because I accidentally poured chicken broth (don't ask) over one pan of them, and Emma accidentally turned on the oven on the batch that was cooling in there, so we ruined two batches. The ones I ate were edible, though, but not like the store ones.....going to keep trying, though!
Sunday, February 15, 2009
Hermits!
I bought some Newman's Own Hermits (cookies) last week, and they were SO good, I thought I'd look up a recipe and try making them on my own. I haven't done it yet, just got around to looking up the recipe, but I WILL try...and share my thoughts on them!
I copied off three recipes...
#1
Hermits
Ingredients:
1/3 cup raisins
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup molasses
3 tablespoons butter, melted
1 egg white or 2 tablespoons egg substitute
1 teaspoon vanilla extract
1/3 cup chopped walnuts
Directions:
Place raisins in a bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside. In a large bowl, combine the flour, brown sugar, baking powder, ginger, cinnamon and salt. Combine the molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins. Divide batter in half; shape each half into a 12-in. x 2-in. rectangle 2 in. apart on an ungreased baking sheet. Bake at 375° for 10-15 minutes or until edges are lightly browned and edges are set. Transfer to a cutting board; cut with a serrated knife into 1-1/2-in. rectangles. Remove to wire racks to cool. Store in an airtight container.
#2
Another hermits
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
1 large egg
1/4 cup brewed coffee, cold or milk
1 1/4 cups dark raisins
3 ounces (about 2/3 cup) coarsely chopped walnut pieces
3 or 4 cookie sheets or jelly roll pans, covered with parchment or foil
Directions
In a large bowl, combine the flour, baking soda, salt, and spices; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and brown sugar until combined. Beat in the egg until the mixture is smooth. Lower the speed and beat in half the flour mixture, then all the cold coffee. Scrape the bowl and beaters well, then beat in the remaining flour mixture. Stir in the raisins and walnuts. Cover the bowl with plastic wrap and chill the dough for 1 hour.
About 20 minutes before you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 400 degrees. Drop teaspoonfuls of the dough 2 or 3 inches apart onto the prepared pans. Bake the cookies for 10 to 12 minutes, or until they spread and become firm. Slide the papers off the pans onto racks. After the cookies have cooled, detach them from the paper and store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
#3
One more hermits
Ingredients
3/4 cup butter or margarine
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 egg
1/4 cup strong brewed coffee, cooled
1 1/2 cups all-purpose flour
2 cups raisins
1 cup chopped pecans
Directions 1. Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cinnamon, baking soda, cloves, and nutmeg; beat until combined. Beat in egg and coffee. Beat in as much of the flour a you can. Stir in remaining flour with a wooden spoon. Stir in raisins and chopped pecans.
2. Drop dough by rounded tablespoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to wire racks to cool. Makes about 48.
The last two are more similar than either are to #1.......I can't wait to try! Too bad it's almost 1 am!
I copied off three recipes...
#1
Hermits
Ingredients:
1/3 cup raisins
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup molasses
3 tablespoons butter, melted
1 egg white or 2 tablespoons egg substitute
1 teaspoon vanilla extract
1/3 cup chopped walnuts
Directions:
Place raisins in a bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside. In a large bowl, combine the flour, brown sugar, baking powder, ginger, cinnamon and salt. Combine the molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins. Divide batter in half; shape each half into a 12-in. x 2-in. rectangle 2 in. apart on an ungreased baking sheet. Bake at 375° for 10-15 minutes or until edges are lightly browned and edges are set. Transfer to a cutting board; cut with a serrated knife into 1-1/2-in. rectangles. Remove to wire racks to cool. Store in an airtight container.
#2
Another hermits
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
1 large egg
1/4 cup brewed coffee, cold or milk
1 1/4 cups dark raisins
3 ounces (about 2/3 cup) coarsely chopped walnut pieces
3 or 4 cookie sheets or jelly roll pans, covered with parchment or foil
Directions
In a large bowl, combine the flour, baking soda, salt, and spices; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and brown sugar until combined. Beat in the egg until the mixture is smooth. Lower the speed and beat in half the flour mixture, then all the cold coffee. Scrape the bowl and beaters well, then beat in the remaining flour mixture. Stir in the raisins and walnuts. Cover the bowl with plastic wrap and chill the dough for 1 hour.
About 20 minutes before you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 400 degrees. Drop teaspoonfuls of the dough 2 or 3 inches apart onto the prepared pans. Bake the cookies for 10 to 12 minutes, or until they spread and become firm. Slide the papers off the pans onto racks. After the cookies have cooled, detach them from the paper and store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
#3
One more hermits
Ingredients
3/4 cup butter or margarine
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 egg
1/4 cup strong brewed coffee, cooled
1 1/2 cups all-purpose flour
2 cups raisins
1 cup chopped pecans
Directions 1. Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cinnamon, baking soda, cloves, and nutmeg; beat until combined. Beat in egg and coffee. Beat in as much of the flour a you can. Stir in remaining flour with a wooden spoon. Stir in raisins and chopped pecans.
2. Drop dough by rounded tablespoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to wire racks to cool. Makes about 48.
The last two are more similar than either are to #1.......I can't wait to try! Too bad it's almost 1 am!
Monday, February 9, 2009
Roasted Peanuts
I found some raw peanuts last week at the grocery store. They're a small, local store, and they carry quite a bit of local produce (GREAT in winter when the farmer's market isn't going).
Anyway, they had raw peanuts for .50 lb, and I bought a pound because we've been tossing around the idea of growing some peanuts this summer. I was thinking of them as seed, but when I got them home I realized it's more than we will plant. So I decided to try roasting some.
I haven't tried it yet...it was kinda difficult to find information online about roasting them *out of the shell* which is what I wanted to do, but I finally found a "roast for 30 minutes at 350*" mention, so I'm going to try that.
I thought, though, if I do manage to do it, it will be cheaper to buy all the peanuts they had left at .50 lb. (I hope they still have some!) than to buy the already-roasted ones.
The Granola Bar recipe I've been using calls for 1 cup of crushed peanuts...that will get expensive if I have to buy them for $5 a can! (So far I haven't had to buy any...DH had a couple cans sitting around; he likes to buy them to snack on, then forgets they're here. lol) Hopefully this way will be cheaper. ; )
(Oh, yeah, as a side note...I've been using chopped, dried apricots in the Granola Bars. Talk about GOOD! They're GREAT!)
Anyway, they had raw peanuts for .50 lb, and I bought a pound because we've been tossing around the idea of growing some peanuts this summer. I was thinking of them as seed, but when I got them home I realized it's more than we will plant. So I decided to try roasting some.
I haven't tried it yet...it was kinda difficult to find information online about roasting them *out of the shell* which is what I wanted to do, but I finally found a "roast for 30 minutes at 350*" mention, so I'm going to try that.
I thought, though, if I do manage to do it, it will be cheaper to buy all the peanuts they had left at .50 lb. (I hope they still have some!) than to buy the already-roasted ones.
The Granola Bar recipe I've been using calls for 1 cup of crushed peanuts...that will get expensive if I have to buy them for $5 a can! (So far I haven't had to buy any...DH had a couple cans sitting around; he likes to buy them to snack on, then forgets they're here. lol) Hopefully this way will be cheaper. ; )
(Oh, yeah, as a side note...I've been using chopped, dried apricots in the Granola Bars. Talk about GOOD! They're GREAT!)
Friday, February 6, 2009
Garlic Lime Chicken
I meant to stick this in the crock pot today before DH's eye doctor appointment, but I forgot. : ( I was going to make us some, then blog about it..."I made the most delicious supper today, while I was at the eye doctor's!" lol
Since I *didn't* make supper while at the eye doctor's, though, I'm left with posting it as it is and saying this....."Even though *I* forgot to make this, *you* should try it!"
Honestly, we have had it several times, and it is Delicious!
It was shared on one of the online groups I'm on, when everyone was talking about Christmas presents, She Who Shared the recipe (and graciously allowed me to post it here) says she gives it for Christmas gifts....and I quote..."I give them a jar of the spice mix, plus a box of organic broth and sometimes lime juice in one of those little limes. You could also include a big of rice. (I also include the basic spice mix recipe)"...and I end quote.
GARLIC LIME CHICKEN
**SPICE MIX**
Combine for spice mix:(I usually at least double this)
3 tsp salt
3 tsp pepper
1/2 tsp cayenne pepper
3/4 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp thyme
**GARLIC LIME CHICKEN**
1 box chicken broth
2 Tbsp butter
3 tbsp lime juice
Spice mix
Place chicken pieces (I use skinless breasts) in crock pot and sprinkle with the seasoning.
Add 1 box of chicken broth, 2 Tbsp butter, and 3tbsp lime juice.
Cook on low until done, serve over rice.
Very peppery, but very good andEASY
Since I *didn't* make supper while at the eye doctor's, though, I'm left with posting it as it is and saying this....."Even though *I* forgot to make this, *you* should try it!"
Honestly, we have had it several times, and it is Delicious!
It was shared on one of the online groups I'm on, when everyone was talking about Christmas presents, She Who Shared the recipe (and graciously allowed me to post it here) says she gives it for Christmas gifts....and I quote..."I give them a jar of the spice mix, plus a box of organic broth and sometimes lime juice in one of those little limes. You could also include a big of rice. (I also include the basic spice mix recipe)"...and I end quote.
GARLIC LIME CHICKEN
**SPICE MIX**
Combine for spice mix:(I usually at least double this)
3 tsp salt
3 tsp pepper
1/2 tsp cayenne pepper
3/4 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp thyme
**GARLIC LIME CHICKEN**
1 box chicken broth
2 Tbsp butter
3 tbsp lime juice
Spice mix
Place chicken pieces (I use skinless breasts) in crock pot and sprinkle with the seasoning.
Add 1 box of chicken broth, 2 Tbsp butter, and 3tbsp lime juice.
Cook on low until done, serve over rice.
Very peppery, but very good andEASY
Wednesday, February 4, 2009
Popcorn Balls
Before there was rice-crispy treats, there were Popcorn Balls!
I like making this recipe, because my DH loves them SO much, and says, "They're just like the ones my grandmother used to make!" Believe me, in my husband's family there in no greater compliment! ; )
I made them today, and while I was making thought it would be a good recipe to share.
***Caution*** I would NOT make these with a small child around, because the syrup is SO hot. You pour it at 250 degrees....that's just too hot to take chances with.
Caution ended...on to the recipe!
Popcorn Balls (Like Grandma used to make!)
Ingredients:
4 quarts popped corn
1/2 cup molasses
2 cups brown sugar
4 Tablespoons (1/2 stick) butter
1/2 cup water
Butter for your hands
Equiptment:
Large Bowl
Medium-large saucepan
Candy thermometer
Spoon
Waxed paper
Put the popped corn in the large bowl, making sure it will be big enough for mixing, too.
Combine the molasses, brown sugar, butter, and water in saucepan.
Bring to a boil, and keep it boiling over low heat until it reaches 250 degrees (this will take about 20 minutes.)
**BE VERY CAREFUL! Make sure your bowl is on a steady surface...no trying to balance it on the edge of the sink, or on a crowded counter! You don't want this spilled down your leg!**
Carefully pour the hot syrup into the bowl of popcorn and mix well with a spoon.
Butter your hands well. When the popcorn is cool enough to handle, but still a bit warm so the syrup remains pliable, gather handfulls of popcorn and press into balls.
Work quickly to keep from burning your hands. Re-butter your hands if necessary to keep them from sticking to the syrup (I usually have to butter twice.)
Set the popcorn balls on waxed paper to harden, wrap and store when cool.
I like making this recipe, because my DH loves them SO much, and says, "They're just like the ones my grandmother used to make!" Believe me, in my husband's family there in no greater compliment! ; )
I made them today, and while I was making thought it would be a good recipe to share.
***Caution*** I would NOT make these with a small child around, because the syrup is SO hot. You pour it at 250 degrees....that's just too hot to take chances with.
Caution ended...on to the recipe!
Popcorn Balls (Like Grandma used to make!)
Ingredients:
4 quarts popped corn
1/2 cup molasses
2 cups brown sugar
4 Tablespoons (1/2 stick) butter
1/2 cup water
Butter for your hands
Equiptment:
Large Bowl
Medium-large saucepan
Candy thermometer
Spoon
Waxed paper
Put the popped corn in the large bowl, making sure it will be big enough for mixing, too.
Combine the molasses, brown sugar, butter, and water in saucepan.
Bring to a boil, and keep it boiling over low heat until it reaches 250 degrees (this will take about 20 minutes.)
**BE VERY CAREFUL! Make sure your bowl is on a steady surface...no trying to balance it on the edge of the sink, or on a crowded counter! You don't want this spilled down your leg!**
Carefully pour the hot syrup into the bowl of popcorn and mix well with a spoon.
Butter your hands well. When the popcorn is cool enough to handle, but still a bit warm so the syrup remains pliable, gather handfulls of popcorn and press into balls.
Work quickly to keep from burning your hands. Re-butter your hands if necessary to keep them from sticking to the syrup (I usually have to butter twice.)
Set the popcorn balls on waxed paper to harden, wrap and store when cool.
Monday, February 2, 2009
Simple Fruit Cobbler
This is the recipe my mom uses when she needs a quick dessert.
Fruit Cobbler
*Use canned, fresh or frozen fruit. If using fresh fruit, sprinkle with sugar.
Ingredients:
2 cups berries/fruit
1/3 cup butter
1 cup sugar
1 cup self-rising flour
1 cup milk
1 egg
Directions
Spread butter in the bottom of a pan, thickly. (I use an 8x8 pan.)
Spread berries/fruit on top of the butter.
Mix together the sugar, flour, milk and egg. Pour over the berries/fruit.
Bake at 400* for about 30 minutes.
Enjoy!
(My DH likes it served with cream poured over it.)
Fruit Cobbler
*Use canned, fresh or frozen fruit. If using fresh fruit, sprinkle with sugar.
Ingredients:
2 cups berries/fruit
1/3 cup butter
1 cup sugar
1 cup self-rising flour
1 cup milk
1 egg
Directions
Spread butter in the bottom of a pan, thickly. (I use an 8x8 pan.)
Spread berries/fruit on top of the butter.
Mix together the sugar, flour, milk and egg. Pour over the berries/fruit.
Bake at 400* for about 30 minutes.
Enjoy!
(My DH likes it served with cream poured over it.)
Subscribe to:
Posts (Atom)
