Ingredients:
1 1/4 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter softened (or for fluffier cookies use shortening)
1/4 cup brown sugar, packed
1 cup granulated sugar
1 egg yolk
1 tsp. orange zest
juice of 1/2 orange
1 tsp. vanilla
1 c. craisins
1 cup white chocolate chips
Directions:
Preheat oven to 375 and line two baking sheets with parchment paper
In medium bowl, combine flour, baking soda, salt and whisk together. Set aside
In bowl of a stand mixer, combine butter (or shortening) and sugars and beat until light and fluffy, about 3 minutes.
Add yolk and beat until fully incorporated.
Add orange juice, then zest and vanilla and beat until fully incorporated.
Turn mixer to low speed, add flour mixture and beat until just incorporated.
Remove bowl from mixer, stir in cranberries and white chocolate chips.
Place 1 Tbsp rounds of dough onto cookie sheets.
Place cookies in the oven and bake, switching baking sheet positions half way through baking time, for 12-14 minutes (They should not brown.)
Remove from oven and let cool on pans completely, about 10-15 minutes.
Thursday, December 9, 2010
Tomato-Basil Parmesan Soup
I helped my mom put together a Stake Open House. We had a variety of soups, including this one. Delicious.
Makes about 2 quarts
Ingredients:
2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp. fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp. salt
1/4 tsp. pepper
In a large slow cooker, combine tomatoes, celery,carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time.) Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whish for 5-7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.
Makes about 2 quarts
Ingredients:
2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp. fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp. salt
1/4 tsp. pepper
In a large slow cooker, combine tomatoes, celery,carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time.) Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whish for 5-7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.
Monday, November 15, 2010
Apple Butter Pork Tenderloin
My sister gave me this recipe. We made it on Sunday, and it was divine. Loved it and will definitely make it again!
Ingredients:
2 (1 1/2 pound) pork tenderloins
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
3. Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork tenderloins from the oven, and spread the apple butter mixture over them.
4. Cover, and return to the oven for 2 hours, or until fork tender.
Ingredients:
2 (1 1/2 pound) pork tenderloins
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
3. Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork tenderloins from the oven, and spread the apple butter mixture over them.
4. Cover, and return to the oven for 2 hours, or until fork tender.
Friday, November 12, 2010
Yummy Pumpkin Chocolate Chip Cookies
Don't be discouraged, this recipe has a lot of ingredients but it is easy and delicious!
Ingredients:
1 c butter (melted)
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
1 c pumpkin
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
3 c flour
2 c chocolate chips
Beat butter, sugar and brown sugar until smooth. Add eggs. Mix well. Add vanilla and pumpkin. Mix well. Add baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix well. Add a cup of flour at a time. Add chocolate chips! Don't worry the mixture will look soft and gooey.
Spoon onto a greased pan. Cook 15-20 mins at 350 degrees. Enjoy!
Ingredients:
1 c butter (melted)
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
1 c pumpkin
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
3 c flour
2 c chocolate chips
Beat butter, sugar and brown sugar until smooth. Add eggs. Mix well. Add vanilla and pumpkin. Mix well. Add baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix well. Add a cup of flour at a time. Add chocolate chips! Don't worry the mixture will look soft and gooey.
Spoon onto a greased pan. Cook 15-20 mins at 350 degrees. Enjoy!
Wednesday, November 10, 2010
Pork and Veggie Stir Fry with Peanut Orange Sauce
I tried this "Biggest Loser" recipe last night. It was restaurant quality; we loved it! I did use regular peanut butter instead of natural peanut butter. Also, when I do it again, I'll decrease the amount of ginger and red pepper (it had a little too much kick), and I'll serve it over rice. We also think it would be really good with chicken if you didn't have pork loin.
Serves 4
284 calories per serving
1 pound lean pork loin, cut into bite-size strips
4 tablespoons chopped fresh ginger
1 large red onion, thinly sliced
1/2 pound snow peas
1 teaspoon red pepper flakes
1 cup frozen orange juice concentrate, thawed
2 tablespoon natural peanut butter, no salt or sugar added
2/3 cup chopped fresh basil
DIRECTIONS
1. Heat a large nonstick pan over high heat. Spray with PAM. Add to the pan. Stir fry until light golden brown and almost cooked through, about 3 minutes. Remove pork from pan and set aside.
2. Spray pan with PAM again and add ginger. Sauté for about 1 minute and add onions. Continue to cook for another 4 minutes. Add snow peas and continue to cook until tender/crisp. Remove vegetables from pan.
3. Add orange juice concentrate and red pepper flakes to the pan and bring to a boil. Whisk in peanut butter and return to a simmer. Toss pork and vegetables with peanut-orange sauce and basil. Adjust seasonings, if necessary, and serve. Although no actual salt is called for in this recipe, please add it as you see fit.
Tuesday, November 9, 2010
White Chicken Chili
From Our Best Bites:
1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth
Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.
Then add green chilis- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)
This is basically a twist on taco soup and is my favorite food storage meal yet! It was so good, quick and easy, and a perfect cold weather meal. It is more of a soup consistency than chili, so you could easily use less broth or add extra veggies to make it heartier.
There's a similar recipe in "I Dare You To Eat It" that includes canned corn and some celery. It also uses canned chicken, and if you used dried onion and garlic (I did) you could make the entire meal from food storage. It also makes it even quicker and easier. How awesome is that?!
1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth
Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.
Then add green chilis- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)
This is basically a twist on taco soup and is my favorite food storage meal yet! It was so good, quick and easy, and a perfect cold weather meal. It is more of a soup consistency than chili, so you could easily use less broth or add extra veggies to make it heartier.
There's a similar recipe in "I Dare You To Eat It" that includes canned corn and some celery. It also uses canned chicken, and if you used dried onion and garlic (I did) you could make the entire meal from food storage. It also makes it even quicker and easier. How awesome is that?!
Monday, November 8, 2010
Easy Homemade Bread
This bread is good and easy. You don't need a mixer just a big mixing bowl and wooden spoon.
Ingredients:
1/2 c warm water
2 tbl yeast
1/2 tsp sugar
Mix and set aside for 5 mins (until yeast is dissolved)
2 c hot water
3 tbl sugar
1 tbl salt
1/3 c veg oil
6 c flour
Combine remaining ingredients, yeast mixture and 3 cups of flour. Mix well.
Add remaining flour and mix. Leave the wooden spoon in the dough and let rest for 10 mins. Mix dough five times every 10 mins. Divide into two parts, roll out and then roll up like a jelly roll. Place on a greased baking sheet, cover with greased saran wrap and let rise until double in size.
Bake at 400 for 30 mins.
I was told you can also use this dough for almost anything such as dinner rolls, deli rolls for french dips, scones etc. You can probably use a loaf pan to make sandwich bread but I don't have a loaf pan so I haven't tried it this way. Just make sure you adjust the cooking time!
Ingredients:
1/2 c warm water
2 tbl yeast
1/2 tsp sugar
Mix and set aside for 5 mins (until yeast is dissolved)
2 c hot water
3 tbl sugar
1 tbl salt
1/3 c veg oil
6 c flour
Combine remaining ingredients, yeast mixture and 3 cups of flour. Mix well.
Add remaining flour and mix. Leave the wooden spoon in the dough and let rest for 10 mins. Mix dough five times every 10 mins. Divide into two parts, roll out and then roll up like a jelly roll. Place on a greased baking sheet, cover with greased saran wrap and let rise until double in size.
Bake at 400 for 30 mins.
I was told you can also use this dough for almost anything such as dinner rolls, deli rolls for french dips, scones etc. You can probably use a loaf pan to make sandwich bread but I don't have a loaf pan so I haven't tried it this way. Just make sure you adjust the cooking time!
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