At our house we call these healthy cookies. I made these this week, doubled the recipe, and they were all gone in one day. Actually half a day. I made them with whole wheat flour so they were very healthy and had a lot of fiber. It was also an excellent way to get rid of over ripe bananas.
I made these for a friend who doesn't like chocolate and she loved them.
1/2 cup canola oil (or 1/2 cup shortening)
1 cup sugar
1 egg
1 cup mashed banana (about 2 large bananas)
1/2 cup raisons (optional- I do not like raisons so I never put them in but you could if you wanted)
1 3/4 cups oatmeal
1 1/2 cups flour (if using whole wheat flour I'd put in an extra 1/4 cup)
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
Mix oil and sugar (or cream shortening and sugar). Add egg and mashed bananas. Sifted dry ingredients and add to creamed ingredients. Spoon blobs of cookie dough onto a GREASED cookie sheet. Bake at 375*F for 12-13 minutes or until edges are golden brown and middle is cooked solid. If you use canola oil the cookie dough will be a little runnier and spread out more on the pan but it'll be just fine.
Friday, May 6, 2011
Potato Chowder/Corn Chowder
Potato Chowder/ Corn Chowder
You say POE-TAY-TOE and I say PA-TA-TOE, actually in this case, you say corn. My sister calls this Corn Chowder and I call it Potato Chowder. It has both veggies, so call it whatever you want. This is Mosiah's FAVORITE dinner.
I recently typed directions for this up for my son-in-law and I copying straight from the e-mail I sent him. For you expert cooks, these directions might seem a bit simplified, but Lochsley tried to make this in college and it didn't work so when I sent these to her husband I made sure to explain everything in detail.
You'll need.
1 onion chopped into little pieces
3 potatoes cut into bite size cubes
2 TBS butter
First you saute the onion in butter in a skillet. (I don't know how experienced of a cook you are, so please forgive me if I over explain something. To saute, melt the butter in a fry pan or wok, put in your chopped onions and cook them by moving them around a lot, and they are done when they are kind of transparent. If they turn brown, they are cooked too much.) Add your potatoes in (don't saute the potatoes) and pour water on them until they are just covered (make sure your fry pan is deep enough for this or use the wok) add 1 tsp salt, and boil the potatoes until they are tender. Check by running the back of a kitchen knife through the potato, if it slices through easily, they are done. Turn off heat. DO NOT dump out water.
Make white sauce.
In a 4 cup sauce pan over med to med-high heat
melt 4 TBS of butter,
4 TBS of flour,
2 or 3 shakes of pepper and
1/2 tsp salt
Stir with whisk
Add 2 cups of milk all at once (you are going to want to have the milk pre measured in a liquid measuring cup so you don't burn the butter while you're trying to get the milk measured)
Stir with whisk until the mixture starts to thicken and bubbles (like a volcano- think of the magma not a roiling boil like water)
Then stir and cook for 2 more minutes.
Be warned it take FOREVER for white sauce to bubble to be prepared to stand there and stir. You can't stop stirring except for a second to see if it is bubbling, other wise it will burn.)
After it is cooked, turn off the heat. You can add some shredded orange cheese (cheddar, colby jack, colby) to the white sauce for a little more flavor.
You need to have ham cut into small pieces
1 can of corn
1 can cream corn.
In a large soup pot, combine- the potatoes and onions with the water you boiled them in, the white sauce, the can of cream corn, the can of corn (drained) and the ham. Stir them all together and heat at low heat until the ham is hot. (Don't boil and stir every couple of minutes so the bottom doesn't burn.)
You say POE-TAY-TOE and I say PA-TA-TOE, actually in this case, you say corn. My sister calls this Corn Chowder and I call it Potato Chowder. It has both veggies, so call it whatever you want. This is Mosiah's FAVORITE dinner.
I recently typed directions for this up for my son-in-law and I copying straight from the e-mail I sent him. For you expert cooks, these directions might seem a bit simplified, but Lochsley tried to make this in college and it didn't work so when I sent these to her husband I made sure to explain everything in detail.
You'll need.
1 onion chopped into little pieces
3 potatoes cut into bite size cubes
2 TBS butter
First you saute the onion in butter in a skillet. (I don't know how experienced of a cook you are, so please forgive me if I over explain something. To saute, melt the butter in a fry pan or wok, put in your chopped onions and cook them by moving them around a lot, and they are done when they are kind of transparent. If they turn brown, they are cooked too much.) Add your potatoes in (don't saute the potatoes) and pour water on them until they are just covered (make sure your fry pan is deep enough for this or use the wok) add 1 tsp salt, and boil the potatoes until they are tender. Check by running the back of a kitchen knife through the potato, if it slices through easily, they are done. Turn off heat. DO NOT dump out water.
Make white sauce.
In a 4 cup sauce pan over med to med-high heat
melt 4 TBS of butter,
4 TBS of flour,
2 or 3 shakes of pepper and
1/2 tsp salt
Stir with whisk
Add 2 cups of milk all at once (you are going to want to have the milk pre measured in a liquid measuring cup so you don't burn the butter while you're trying to get the milk measured)
Stir with whisk until the mixture starts to thicken and bubbles (like a volcano- think of the magma not a roiling boil like water)
Then stir and cook for 2 more minutes.
Be warned it take FOREVER for white sauce to bubble to be prepared to stand there and stir. You can't stop stirring except for a second to see if it is bubbling, other wise it will burn.)
After it is cooked, turn off the heat. You can add some shredded orange cheese (cheddar, colby jack, colby) to the white sauce for a little more flavor.
You need to have ham cut into small pieces
1 can of corn
1 can cream corn.
In a large soup pot, combine- the potatoes and onions with the water you boiled them in, the white sauce, the can of cream corn, the can of corn (drained) and the ham. Stir them all together and heat at low heat until the ham is hot. (Don't boil and stir every couple of minutes so the bottom doesn't burn.)
Monday, May 2, 2011
Homemade Soft Taco Shells
These have never worked quite right since they took the transfat out of Crisco, but I still make them. You have to eat them while they are warm or they get brittle.
3 cups flour
1 tsp baking powder
1 tsp salt
1/2 cup shortening
1 cup warm water
Sift dry ingrediets and cut in shortening with a pastry cutter. Mix in warm water and knead until smooth. Pinch off a ball a little larger than a ping pong ball. Roll out on a well floured surface (I like using a pastry clothe) until thin. Fry on a DRY skillet (no oils) until the surface gets bubbles and the bubbles turn a little brown. Flip and cook the other side. Keep warm or they get brittle.
3 cups flour
1 tsp baking powder
1 tsp salt
1/2 cup shortening
1 cup warm water
Sift dry ingrediets and cut in shortening with a pastry cutter. Mix in warm water and knead until smooth. Pinch off a ball a little larger than a ping pong ball. Roll out on a well floured surface (I like using a pastry clothe) until thin. Fry on a DRY skillet (no oils) until the surface gets bubbles and the bubbles turn a little brown. Flip and cook the other side. Keep warm or they get brittle.
Homemade Refried Beans
Rinse and soak 4 cups of pinto beans in your crock pot overnight. (Soak in cold water, don't turn your crockpot on!) The next morning drain water and refill with clean water. Cook in high all day. Make sure the beans are always covered in water.
A hour before you want to eat, saute in 2 TBS canola or olive oil
3 cups chopped onion
4 tsp cumin
1 tsp garlic powder
1 tsp salt
1 pkg or 2 TBS taco seasoning
then add
1 cup minced green pepper
2 tsp salt
1/2 tsp black pepper
and continue to saute'
Turn down heat, cover and simmer for 5 minutes. Set aside.
Drain almost all the water off the beans (Save some water in case you need it.) Mash the beans with a potatoe masher. If the beans are too dry then add a little of the water you saved. When mashed, mix in your saute'd onion/green pepper/spices. Replace crockpot and continue to cook on high for an hour so the spices can mix in with the beans. Use in burritoes or as a side dish. Que bueno!
A hour before you want to eat, saute in 2 TBS canola or olive oil
3 cups chopped onion
4 tsp cumin
1 tsp garlic powder
1 tsp salt
1 pkg or 2 TBS taco seasoning
then add
1 cup minced green pepper
2 tsp salt
1/2 tsp black pepper
and continue to saute'
Turn down heat, cover and simmer for 5 minutes. Set aside.
Drain almost all the water off the beans (Save some water in case you need it.) Mash the beans with a potatoe masher. If the beans are too dry then add a little of the water you saved. When mashed, mix in your saute'd onion/green pepper/spices. Replace crockpot and continue to cook on high for an hour so the spices can mix in with the beans. Use in burritoes or as a side dish. Que bueno!
Cream Cheese Frosting
4 oz of cream cheese (1/2 a block)
1/4 cup butter
1 tsp vanilla
2 cups powder sugar
Cream, butter, cream cheese and vanilla. Slowly add powdered sugar and beat until smooth.
1/4 cup butter
1 tsp vanilla
2 cups powder sugar
Cream, butter, cream cheese and vanilla. Slowly add powdered sugar and beat until smooth.
Very Carrot Cake- YUMMY!
I just realized I hadn't put my carrot cake recipe on the blog. This is truly a carrot cake- it has 4 cups of grated carrots!
2 cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 cups of finely grated carrot (don't pack it into the measure cup or the cake will be soggy)
1 cup canola oil
4 eggs
Grease and flour 9x13 cake pan. Sift dry ingredients. Mix in wet ingredients with a mixer for 2 minutes. Bake at 350*F for about 60 minutes. Frost with cream cheese frosting.
2 cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 cups of finely grated carrot (don't pack it into the measure cup or the cake will be soggy)
1 cup canola oil
4 eggs
Grease and flour 9x13 cake pan. Sift dry ingredients. Mix in wet ingredients with a mixer for 2 minutes. Bake at 350*F for about 60 minutes. Frost with cream cheese frosting.
Whole Wheat Pumpkin Muffins (w/ chocolate chips)- Revisited
Looking back to the beginning of this blog, I realized that I've changed up the recipe for pumpkin muffins a little bit. Not much, just the spices, but I thought I'd repost the recipe with my spice changes since a lot of people are asking about it.
2 cups sugar
1/2 cup canola oil
3 eggs
1 1/2 cups pumpkin (or 1 small can)
1/2 cup water
3 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
3/4 tsp pumpkin pie spice
1/2 bag mini semisweet chocolate chips
Mix wet ingredients. Sift dry ingredients and mix into wet ingredients. Mix in chocolate chips. Bake at 400*F for 15-20 minutes until tops of muffins are solid.
Look back to the beginning of the blog if you want to try it with the other spices.
2 cups sugar
1/2 cup canola oil
3 eggs
1 1/2 cups pumpkin (or 1 small can)
1/2 cup water
3 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
3/4 tsp pumpkin pie spice
1/2 bag mini semisweet chocolate chips
Mix wet ingredients. Sift dry ingredients and mix into wet ingredients. Mix in chocolate chips. Bake at 400*F for 15-20 minutes until tops of muffins are solid.
Look back to the beginning of the blog if you want to try it with the other spices.
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