Sunday, January 10, 2010
These quick and easy sweeet rolls are one of my families favorites and OH, SO EASY! We made them often over the holidays and we make them whenever there is a baby shower or brunch. Many of you may of tasted them back in Ohio...that's where I got the recipe.
Here it is:
18-20 Rhodes frozen rolls
1(3 oz) pkg butterscotch pudding-Cook n'Serve
1/2 c. brown sugar
1/2 c. chopped pecans
1/2 c. melted butter
Arrange frozen rolls in a greased bundt pan. Sprinkle pudding, brown sugar and pecans over the rolls. Drizzle melted butter over all. Cover with damp towel and let rise overnight(or about 12 hours). Bake at 350 degree oven for 15-18 min. Cool 10-12 min. Then invert onto a serving plate and let stand for a minute or two with pan on top(to get all the yummy goodness out of the pan) Enjoy!
Hope you all had a Happy Holiday Season! Thinking of you. love, Stacie
Saturday, October 17, 2009
1 cup flour
2 tsp baking powder
¾ tsp ground cinnamon
1/8 tsp salt
1/8 tsp ground cloves
1 cup milk
½ cup canned pumpkin puree
¼ cup packed brown sugar
1 T vegetable oil
1large egg, lightly beaten
Lightly spoon flour into a dry measuring cup, level with knife. Combine flour and next four ingredients in a large bowl; make a well in center of mixture. Combine milk and next four ingredients; add to flour mixture. Stir just until moist.
Coat a waffle iron with cooking spray; preheat. Spoon about ¼ cup of batter per waffle onto hot waffle iron, spreading to edges. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter.
Yield: 8 Waffles
Wednesday, August 26, 2009
I have a delicious recipe to share (well, I thought it was delicious!) I stole the recipe and the picture from here. If you love fresh peaches, then you will love this. There are a few things I will change next time I make it, but I'll give you the recipe first...
Layered Peach Dessert
1 pkg. Vanilla wafers, finely crushed
1 8 oz pkg. cream cheese, softened
1 cup sugar
1 tsp vanilla
1/4 cup butter, softened
10 fresh peaches, sliced
1 pt. whipping cream
½ cup sugar
½ tsp vanilla
Place half of the crumbs in a 9x13 pan. Whip cream cheese, sugar, and butter together until smooth. Drop by spoonfuls over the crumbs. Spread carefully using a spoon dipped in hot water. Keep dipping the spoon in the water so the mixture doesn't stick to it. The crumbs will slide around, but that is okay. It doesn't need to be perfectly smooth. Arrange the sliced peaches over the top. Whip the cream and add sugar and vanilla. Spread over the peaches. Sprinkle last half of crumbs over top. Cover and chill 8 hours, or over night.
Okay. I halved this recipe because I didn't want to eat a whole thing by myself. Here's what I would change... The whipped topping is already sweet enough (I used Dream Whip), I wouldn't add the 1/2 cup of sugar - I would also add a few more peaches - 7 instead of 5, or 12 instead of 10. It is very, very yummy and peaches are so delicious right now!
Saturday, May 2, 2009
- 2/3 cup lt. corn syrup
- 16 ounces semisweet chocolate chips
* For a variation, using white or milk chocolate reduce corn syrup to 1/2 cup
In a saucepan over medium heat stir the corn syrup and chocolate together, continue stirring until they are mixed thoroughly. Line jelly roll pan with plastic wrap and spread the mixture 1/3" thick. Let cool completely (I usually make this recipe and store in the fridge a few days before). When ready to mold, let the chocolate mixture stand at room temperature for several hours, knead and roll out about 1/8" - 1/4"thick. Cut into desired shapes.
Sunday, April 19, 2009
- 2 lbs. shredded potatoes
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 3/4 pt. sour cream
- 1 1/2 cups shredded cheese
- 1/4-1/2 cup melted butter
- 3/4 cup green onions
Mix ingredients together and put in a 9x13 pan. Sprinkle crushed corn flakes on top. Bake at 350 degrees for 30 min.
Saturday, April 11, 2009
The same lady also did a post about "chalkboard paint". She has some really fun ideas!
4 pints pineapple (or lemon) sherbet
12 oz frozen raspberries, thawed
1 cup frozen blueberries
2 bananas quartered lengthwise and then thinly sliced
Soften sherbet in large bowl. Add fruit, mix well & refreeze.
1 1/3 cups water
1 Tbl. yeast
1 Tbl. sugar
2 Tbl. oil
1 tsp. salt
3 1/2 cups flour
Combine water and yeast. Let sit 5 minutes. Add remaining ingredients. Mix for 1 minute. Knead for 10 minutes. (I cheat and use my Bosch) Place dough into a well greased bowl and let rise for 1-1 1/2 hours. (it usually ends up being about 1 hour) Roll out onto pan/pizza stone add toppings and bake at 475 degrees until golden brown. (Make sure to sprinkle the pizza stone with cornmeal before rolling out!)
I also had a request to post the toppings I put on the Vegetarian Pizza. I spread about 1/3 of a jar of Ragu's- Roasted Garlic Parmesan sauce, fresh spinach, thinly sliced zucchini, yellow squash, mushrooms, and olives. Then I chop up some canned artichokes (not marinated) sprinkle those on and top with shredded mozzarella and parmesan cheese.
Friday, April 3, 2009
Take the article of clothing that has berry juice on it, pull it as tight as you can, and put it under running water (as hot as possible). It may take a few minutes, but just work with it (Abby's shirt was covered in strawberry juice the other day and it took a few minutes to get it out).
Note: I have never tried this on frozen berry juice stains, but I am sure it would work just as well.
Friday, March 13, 2009
they were very yummy and very healthy!
2-3 Salmon Fillets (salt and peppered)
3 cups of dry whole-wheat pasta or multi-grain
2-3 cups of cup up Broccoli
1 tbsp of butter
1/2 cup low-sodium Vegie broth
1 lemon juiced and zested
2 tbsp of corn starch mixed with 1/4 cup of the Vegie Broth
2 garlic cloves, minced
Make it: broil or Grill Salmon for about 8 minutes or until done.
Cook Pasta according to package directions. When pasta is almost done add broccoli and cook another 2-3 minutes.
Whisk together melted butter, broth, lemon zest and juice, and garlic in a saucepan. When slightly boiling add the cornstarch mixture. Cook until thick. Toss the sauce with the drained pasta and broccoli. Serve pasta and add Salmon to the side or on top. I also like to add some Parmesan Cheese on top of all.
4 garlic cloves, minced
1/2 cup of grated Parmesan Cheese
4 tsp. olive oil
3-4 Chicken breast
4 cups chopped vegetables
( 1 cup broccoli, 1 cup sweet potato, 1 cup red or yellow bell pepper, 1 cup other zucchini)
Make it: Preheat oven to 400 degrees.
Mix together 2 of the minced garlic cloves with the cheese and 1 tsp of the olive oil. Pat the garlic-cheese mixture onto chicken and place in baking dish. Toss cut up vegies with 3 tsp. of olive oil and the other 2 garlic gloves and salt and pepper. Put the vegies around the chicken in the baking dish. Cook for 20 -30 minutes until your chicken and vegies are done.
Ingredients:-1 tablespoon olive oil
-1 large clove garlic, smashed (I used 2 large cloves of garlic)
-1/2 cup chopped scallions (green onions)
-1/2 pound ground turkey (I used 1 pound of ground Turkey)
-2 tablespoons chili powder(I used only 1 Tablespoon and it was just perfect for our families taste)
-1 large can (28 ounces) crushed tomatoes
-(I also added one small can of V-8 juice for extra liquid)
-1 can (15 ounces) kidney beans, rinsed and drained (I used Organic canned Kidney Beans)
-1 medium red bell pepper, diced
-1 cup carrot, diced
-1/2 teaspoon brown sugar ( I put in 1/4 cup to make the chili not so hot)
-salt to taste
*Add turkey and continue to cook, breaking up meat with a wooden spoon, until browned, about 2 to 3 minutes. Stir in chili powder and cook for 1 more minute. Add tomatoes, kidney beans, bell pepper, carrot, brown sugar, and salt to taste. Bring to a boil over high heat.
*Reduce heat to low, cover, and simmer for 15 minutes. Divide among 4 bowls and garnish with the remaining 2 tablespoons of scallions. Top with nonfat sour cream if desired. (I also served the Chili with Organic Corn Tortilla Chips, Kirkland brand from Costco)
Prep Time: 10 minutes
Cook Time: 23 minutes
Nutrition Score per serving: 1 cup: 268 calories, 9 g fat (27% calories), 2 g saturated fat, 40 g carbs, 17 g protein, 11 g fiber, 106 mg calcium, 6 mg iron, 789 mg sodium
Monday, March 2, 2009
*Note: I always use these in addition to my laundry detergent.