So, below is the Tschida's 2011 Christmas Card. Shutterfly, being the generous people they are, offered a $25 credit towards my next offer if I embeded the card in my (well, our...) blog. I do have to admit, it was pretty dang easy to make the thing.
Another short cut for all you busy ladies, the post office will ship your postage to you. This also means you get to pick what stamps you want. It seems every time I go they only have the ugly ones left at the post office! The shipping only costs $1. I don't know about you, but a buck is worth not having to stand in line for 20 minutes at this time of year!
OK, back to the recipies :)
Monday, December 13, 2010
Christmas Card
Four Wishes Christmas
Create modern Christmas cards at Shutterfly.
View the entire collection of cards.
Tuesday, December 7, 2010
Christmas Goodies: Cereal Date Treats
One of the staples on the Mueller Christmas Cookie Tray is these little guys. They give a little dimension to the same-old (but delicious) sugar cookies and other flat treats. The flavor is mild, a little nutty, and chewy-crispy delicious. Disclaimer: not for those that hate coconut, but these are seriously worth at least a try!
Cereal Date Treats
2 Tbsp. butter
1 1/2 cup chopped dates (found boxed in the baking section)
1 cup sugar
2 beaten eggs
1/4 tsp. salt
2 1/2 cups rice krispies
1/2 cup chopped walnuts
1/2 tsp. vanilla
flaked coconut
Put butter in cast-iron (or any type) frying pan and melt on medium-low heat. Add dates, sugar, eggs, and salt. Cook about 10 minutes, stirring constantly until mixture bubbles. Remove from heat and add cereal, nuts, and vanilla. Mix. Form into small balls (walnut sized or smaller -smaller is better) and roll in flaked coconut. Place on wax-covered baking sheet. Refrigerate.
Rolling tip: to prevent sticking, keep a bowl of cold water nearby and dip fingers as needed.
The batch last night made about 40, but they were sized too large (I was in a hurry!). Should probably be closer to 50 or so.
Prep tip: when opening the bag of rice krispies, use caution or the bag will rip and half the box will fly all over your kitchen.
Bonus tip: If having sushi takeout that evening, also use caution when opening the soy sauce packet, or it will fly all over your kitchen.
Now, chime in with your favorite holiday treats!
Cereal Date Treats
2 Tbsp. butter
1 1/2 cup chopped dates (found boxed in the baking section)
1 cup sugar
2 beaten eggs
1/4 tsp. salt
2 1/2 cups rice krispies
1/2 cup chopped walnuts
1/2 tsp. vanilla
flaked coconut
Put butter in cast-iron (or any type) frying pan and melt on medium-low heat. Add dates, sugar, eggs, and salt. Cook about 10 minutes, stirring constantly until mixture bubbles. Remove from heat and add cereal, nuts, and vanilla. Mix. Form into small balls (walnut sized or smaller -smaller is better) and roll in flaked coconut. Place on wax-covered baking sheet. Refrigerate.
Rolling tip: to prevent sticking, keep a bowl of cold water nearby and dip fingers as needed.
The batch last night made about 40, but they were sized too large (I was in a hurry!). Should probably be closer to 50 or so.
Prep tip: when opening the bag of rice krispies, use caution or the bag will rip and half the box will fly all over your kitchen.
Bonus tip: If having sushi takeout that evening, also use caution when opening the soy sauce packet, or it will fly all over your kitchen.
Now, chime in with your favorite holiday treats!
Monday, December 6, 2010
Pizza Hotdish
I just won first place at the family hotdish bake-off this weekend with this recipe.
Pizza Hotdish
2 cups pizza cheese (we used Kraft Italian shredded cheese)
Browned hamburger (or sausage)
Pepperoni slices (or whatever pizza ingredients you would like to add)
1 jar of pizza sauce
2 tubes of buttermilk biscuits
1. Brown and drain the meat.
2. Take the biscuits out of the two tubes and cut them all into quarters.
3. Put the biscuits into a bowl and add the jar of pizza sauce.
4. Add the meat and any other toppings and mix together.
5. Pour into an ungreased baking dish.
6. Bake for 20 minutes at 350 degrees.
7. Take it out after 20 minutes and add your cheese. Put back in oven for 10 more minutes.
8. ENJOY!!!
Pizza Hotdish
2 cups pizza cheese (we used Kraft Italian shredded cheese)
Browned hamburger (or sausage)
Pepperoni slices (or whatever pizza ingredients you would like to add)
1 jar of pizza sauce
2 tubes of buttermilk biscuits
1. Brown and drain the meat.
2. Take the biscuits out of the two tubes and cut them all into quarters.
3. Put the biscuits into a bowl and add the jar of pizza sauce.
4. Add the meat and any other toppings and mix together.
5. Pour into an ungreased baking dish.
6. Bake for 20 minutes at 350 degrees.
7. Take it out after 20 minutes and add your cheese. Put back in oven for 10 more minutes.
8. ENJOY!!!
Pizza Luce has Nothing on Me
Hi Ladies - I stole this post from my personal blog but it's a great recipe!
One of Scottie and I's favorite pizzas from Pizza Luce is the Garlic Mashed Potato pizza. Well I tried recreating it and it turned out to be DELICIOUS!!!
I didn't follow a recipe which is why the the ingredients and directions are sort of vague. First I made the garlic mashed potatoes. This was my first time making homemade mashed potatoes (besides the crock-pot potatoes I made for Thanksgiving last year). I diced and microwaved about 6 small red potatoes (won't use this many next time). Mashed the cooked potatoes with the roasted garlic head, adding milk and butter to make them smoother and salt and pepper to taste. Spread the potatoes on a pizza crust, I used a pre-made crust by Boboli and added a little more flavor with Athenos Basil and Tomato feta cheese. Made a couple strips of bacon and crumbled them on top along with some larger pieces of red onion that had been sauteed. Baked for 15 minutes at 410 degrees because the crust wanted to be baked at 450 for 8-10 minutes. Went at a lower temp for longer so the potatoes could heat up nicely. It was pretty easy to make and FABULOUS and cost less than Pizza Luce!
One of Scottie and I's favorite pizzas from Pizza Luce is the Garlic Mashed Potato pizza. Well I tried recreating it and it turned out to be DELICIOUS!!!
I didn't follow a recipe which is why the the ingredients and directions are sort of vague. First I made the garlic mashed potatoes. This was my first time making homemade mashed potatoes (besides the crock-pot potatoes I made for Thanksgiving last year). I diced and microwaved about 6 small red potatoes (won't use this many next time). Mashed the cooked potatoes with the roasted garlic head, adding milk and butter to make them smoother and salt and pepper to taste. Spread the potatoes on a pizza crust, I used a pre-made crust by Boboli and added a little more flavor with Athenos Basil and Tomato feta cheese. Made a couple strips of bacon and crumbled them on top along with some larger pieces of red onion that had been sauteed. Baked for 15 minutes at 410 degrees because the crust wanted to be baked at 450 for 8-10 minutes. Went at a lower temp for longer so the potatoes could heat up nicely. It was pretty easy to make and FABULOUS and cost less than Pizza Luce!
Saturday, December 4, 2010
Slacker!
Well, my goal of posting one new recipe a week has so far turned out to be a total flop!! With all of the holiday festivities, I haven't had time to grocery shop, much less cook in the past couple weeks! So, with that being said, I thought I would blog about my current favorite little kitchen gizmo.
For my birthday last year Maribeth got me a rice cooker. Now I must admit, at first I was skeptical. Why on earth would I need something to help me cook my rice when I am perfectly capable to boiling water on my own?
Boy, was I wrong! I don't know what it is about this little crock pot like machine, but it makes the most perfect, fluffy, delicious rice ever!! I am officially sold on it-which is good, since it was a gift.
So to the point, the rice cooker has come in handy a few times in the last couple weeks. Just the other day I pulled out some Zatarans Jambalaya Rice mix. I cooked up a chicken breast and some turkey sausage. I then dumped the rice, sauce mix and water in to the cooker, with the chicken and sausage in the steamer basket. Oh, did I not mention the convienent steamer? Healthy and easy! I then grabbed a light timer that we have for when we are on vacation and set it to start cooking at 1:30 and we headed off to the gym at about 1:00.
We got back from the gym, I mixed the two pots together and we had jambalaya ready about 10 minutes after we got home. It was perfect!!
So there you have it... since I don't have time to cook lately, I thought I'd share my new favorite meal shortcut! Now it's all the rest of you ladies turn... if you have a shortcut, a quick meal, or a favorite gadget post it up!!!
Oh, and thanks MB for the great birthday present :)
For my birthday last year Maribeth got me a rice cooker. Now I must admit, at first I was skeptical. Why on earth would I need something to help me cook my rice when I am perfectly capable to boiling water on my own?
Boy, was I wrong! I don't know what it is about this little crock pot like machine, but it makes the most perfect, fluffy, delicious rice ever!! I am officially sold on it-which is good, since it was a gift.
So to the point, the rice cooker has come in handy a few times in the last couple weeks. Just the other day I pulled out some Zatarans Jambalaya Rice mix. I cooked up a chicken breast and some turkey sausage. I then dumped the rice, sauce mix and water in to the cooker, with the chicken and sausage in the steamer basket. Oh, did I not mention the convienent steamer? Healthy and easy! I then grabbed a light timer that we have for when we are on vacation and set it to start cooking at 1:30 and we headed off to the gym at about 1:00.
We got back from the gym, I mixed the two pots together and we had jambalaya ready about 10 minutes after we got home. It was perfect!!
So there you have it... since I don't have time to cook lately, I thought I'd share my new favorite meal shortcut! Now it's all the rest of you ladies turn... if you have a shortcut, a quick meal, or a favorite gadget post it up!!!
Oh, and thanks MB for the great birthday present :)
Monday, November 15, 2010
Girls Weekend Pizza Dough
Yield: One thin crust pizza. Double if you prefer thick crust.
1 1/2 cups all-purpose flour (I replace half with whole wheat)
1 tsp. salt
3/4 tsp. active dry yeast
1/2 cup luke warm water (use 1-2 Tbsp. more, if needed)
1 Tbsp. olive oil
Stir first three ingredients into a large bowl. Add water and oil, stirring mixture into as close a ball as possible. Dump everything into a lightly floured surface and knead everything into a homogeneous ball. Knead for just a minute or two. Spray the bowl with cooking oil, then add the dough ball back into the bowl and turn to coat all sides. Cover with plastic wrap and leave for an hour or two, until it has doubled in size. To speed the process, rise in a warm oven.
Dump back on the floured surface and gently press the air out of the dough with the palm of your hand. Fold the piece into an approximate ball shape, and let site on the floured surface, under plastic wrap, for about 20 minutes.
Sprinkle a pizza stone with cornmeal or line with parchment paper and preheat stone and oven to 450*. Roll out dough and top with favorite toppings. If topping with mushrooms, leave off 1/4 of the pizza. Bake for 9-10 minutes until lightly browned or blistered. Tip: using parchment paper makes it easier to preheat the stone, then slide the topped pizza into the oven.
Variations: may need to adjust water accordingly
Garlic and Herb: add 2 tsp basil, oregano, or rosemary leaves, and one clove finely minced garlic along with dry ingredients
Cornmeal: replace 1/2 cup of the all-purpose flour with 1/2 cup cornmeal as you combine dry ingredients
Cheese: add 1/2 cup grated parmesan cheese along with the other dry ingredients
1 1/2 cups all-purpose flour (I replace half with whole wheat)
1 tsp. salt
3/4 tsp. active dry yeast
1/2 cup luke warm water (use 1-2 Tbsp. more, if needed)
1 Tbsp. olive oil
Stir first three ingredients into a large bowl. Add water and oil, stirring mixture into as close a ball as possible. Dump everything into a lightly floured surface and knead everything into a homogeneous ball. Knead for just a minute or two. Spray the bowl with cooking oil, then add the dough ball back into the bowl and turn to coat all sides. Cover with plastic wrap and leave for an hour or two, until it has doubled in size. To speed the process, rise in a warm oven.
Dump back on the floured surface and gently press the air out of the dough with the palm of your hand. Fold the piece into an approximate ball shape, and let site on the floured surface, under plastic wrap, for about 20 minutes.
Sprinkle a pizza stone with cornmeal or line with parchment paper and preheat stone and oven to 450*. Roll out dough and top with favorite toppings. If topping with mushrooms, leave off 1/4 of the pizza. Bake for 9-10 minutes until lightly browned or blistered. Tip: using parchment paper makes it easier to preheat the stone, then slide the topped pizza into the oven.
Variations: may need to adjust water accordingly
Garlic and Herb: add 2 tsp basil, oregano, or rosemary leaves, and one clove finely minced garlic along with dry ingredients
Cornmeal: replace 1/2 cup of the all-purpose flour with 1/2 cup cornmeal as you combine dry ingredients
Cheese: add 1/2 cup grated parmesan cheese along with the other dry ingredients
Peanut Butter-Cup Cookies
I'm SOOOOOO excited for this blog! I love baking and cooking and the idea of sharing recipes with friends is so great. Here is my peanut butter-cup cookie recipe that I made for the girls weekend.
Peanut Butter-cup Cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 - 12 oz package small peanut butter cups, coarsely chopped
* Every time I make this recipe I double it. It doubles really well.
Heat oven to 375 degrees. Line 2 baking sheets with parchment paper (I did not do this but just used 2 non-stick air bake cookie sheets). In a large bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
Drop tablespoon size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.
Enjoy ladies!!
Peanut Butter-cup Cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 - 12 oz package small peanut butter cups, coarsely chopped
* Every time I make this recipe I double it. It doubles really well.
Heat oven to 375 degrees. Line 2 baking sheets with parchment paper (I did not do this but just used 2 non-stick air bake cookie sheets). In a large bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
Drop tablespoon size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.
Enjoy ladies!!
Girls Weekend Buffalo Chicken Dip
This is my first time creating a blog post EVER! How exciting!
This is the recipe for the VERY unhealthy buffalo chicken dip we had over the weekend. This dip goes well with tortilla chips or with pita chips. A single batch feeds about 8 people, I make a double if I'm bringing to a larger party.
1 pkg cream cheese
1 cup ranch dressing
1 cup Frank's Red Hot sauce
1 cup shredded cheddar cheese
1 can diced chicken OR 2 chicken breasts - boiled and shredded
Nuke cream cheese, Ranch, Franks, and cheese. Depending on your microwave, this usually takes about 6-10 minutes - I usually nuke 1-2 minutes at a time and stir in between. When the cream cheese has been fully blended in and the mixture is somewhat smooth, add in the chicken.
The best results I've had is making the dip the night before and allowing it to sit in the fridge overnight, then heating it in a crock pot the next day. Usually heats completely on low within an hour, then can be set to warm.
Perfect for football parties! Enjoy!
This is the recipe for the VERY unhealthy buffalo chicken dip we had over the weekend. This dip goes well with tortilla chips or with pita chips. A single batch feeds about 8 people, I make a double if I'm bringing to a larger party.
1 pkg cream cheese
1 cup ranch dressing
1 cup Frank's Red Hot sauce
1 cup shredded cheddar cheese
1 can diced chicken OR 2 chicken breasts - boiled and shredded
Nuke cream cheese, Ranch, Franks, and cheese. Depending on your microwave, this usually takes about 6-10 minutes - I usually nuke 1-2 minutes at a time and stir in between. When the cream cheese has been fully blended in and the mixture is somewhat smooth, add in the chicken.
The best results I've had is making the dip the night before and allowing it to sit in the fridge overnight, then heating it in a crock pot the next day. Usually heats completely on low within an hour, then can be set to warm.
Perfect for football parties! Enjoy!
Girls Weekend Guac
In between the Cranium and dance party, there was some great food!! First, thanks again for everyone who made it! Those of you who didn't, you missed a heck of a time! The plan is to keep the new tradition alive, so while it's a long ways out, look for an invite deer hunting weekend next year.
Girls Weekend Guac
4 ripe avocados (brown, not green)
3 T fresh lemon juice (~1 lemon)
8 dashes Tabasco sauce
1/2 diced onion
1 lg clove garlic
1 t salt
1 t fresh ground pepper
1 medium tomato, seeded and diced
Cut avocados in half, remove pit and scoop the flesh in to a bowl. Immediately add lemon juice, Tabasco, onion, garlic, salt and pepper. Toss well. Using a sharp knife, slice through avocados in bowl until finely sliced. Add tomatoes, mix well. Add additional salt, pepper, and Tabasco to taste.
Note: Save one avocado pit and place in bowl to slow down the browning of the guac. Also, seal as tightly as possible-air will speed the browning as well!
Girls Weekend Guac
4 ripe avocados (brown, not green)
3 T fresh lemon juice (~1 lemon)
8 dashes Tabasco sauce
1/2 diced onion
1 lg clove garlic
1 t salt
1 t fresh ground pepper
1 medium tomato, seeded and diced
Cut avocados in half, remove pit and scoop the flesh in to a bowl. Immediately add lemon juice, Tabasco, onion, garlic, salt and pepper. Toss well. Using a sharp knife, slice through avocados in bowl until finely sliced. Add tomatoes, mix well. Add additional salt, pepper, and Tabasco to taste.
Note: Save one avocado pit and place in bowl to slow down the browning of the guac. Also, seal as tightly as possible-air will speed the browning as well!
Thursday, July 1, 2010
Unfried Chicken with Cabbage and Apple Slaw
a healthy one to get things started! I found this in Self magazine and Adam and I loved it. The slaw seems a little strange, but went great with the chicken or on it's own, and the breading is great!! I fudged some of the fresh herbs to save some money too :)
Chicken:
olive oil cooking spray
1 cup bread crumbs
1 T dijon mustard
1 t chopped fresh parsley
1 t chopped fresh sage
1 t fresh thyme
1 T Old Bay Seasoning
1 T kosher salt
1/2 t black pepper
1/2 t cayenne pepper
1/2 c light buttermilk
4 chicken breasts
Slaw/Dressing:
2 t honey
2 t whole grain mustard
2 t olive oil
1 T apple cider vinegar
1 T balsamic vinegar
2 Red Delicious or Gala apples, cored and sliced
2 t lemon juice
6 c shredded napa cabbage (one head is PLENTY!)
1 celery stalk
CHICKEN: Heat oven to 400. Place a roasting rack (or a metal cookie rack works great) on a baking sheet and coat with cooking spray. Combine breadcrumbs, Dijon mustanrd, parsley, sage, thyme, Old Bay, salt, pepper, and cayenne in a shallow bowl. Dip chicken in buttermilk then dredge in breadcrumb mixture, pressing gently to adhere. Transfer chicken to rack. Coat chicken with cooking spray and bake until crispy, 30-35 min. DRESSING: whisk honey with whole grain mustard, oil, and vinegars in a bowl. Toss apples in lemon juice in another bowl. Add cabbage, celery, and dressing. Toss to coat. Season with salt and pepper. Chill slaw 20 minutes before serving with chicken.
Yum!! (and according to Self, only 306 calories per serving!)
Chicken:
olive oil cooking spray
1 cup bread crumbs
1 T dijon mustard
1 t chopped fresh parsley
1 t chopped fresh sage
1 t fresh thyme
1 T Old Bay Seasoning
1 T kosher salt
1/2 t black pepper
1/2 t cayenne pepper
1/2 c light buttermilk
4 chicken breasts
Slaw/Dressing:
2 t honey
2 t whole grain mustard
2 t olive oil
1 T apple cider vinegar
1 T balsamic vinegar
2 Red Delicious or Gala apples, cored and sliced
2 t lemon juice
6 c shredded napa cabbage (one head is PLENTY!)
1 celery stalk
CHICKEN: Heat oven to 400. Place a roasting rack (or a metal cookie rack works great) on a baking sheet and coat with cooking spray. Combine breadcrumbs, Dijon mustanrd, parsley, sage, thyme, Old Bay, salt, pepper, and cayenne in a shallow bowl. Dip chicken in buttermilk then dredge in breadcrumb mixture, pressing gently to adhere. Transfer chicken to rack. Coat chicken with cooking spray and bake until crispy, 30-35 min. DRESSING: whisk honey with whole grain mustard, oil, and vinegars in a bowl. Toss apples in lemon juice in another bowl. Add cabbage, celery, and dressing. Toss to coat. Season with salt and pepper. Chill slaw 20 minutes before serving with chicken.
Yum!! (and according to Self, only 306 calories per serving!)
Hello!!
Hi Everyone!!
Bear with me, I am new to this :) I have talked about doing this for some time now, and I finally got around to it. I thought I'd start this blog as a way to share some fun/new/delicious/easy (you get the point) recipes. It seems every time I turn around, I am asking friends and family "Can I have that recipe?" and I thought this would be a fun way to do just that.
That being said, feel free to post anything you feel like, and let me know if I missed someone that should be included!
Bear with me, I am new to this :) I have talked about doing this for some time now, and I finally got around to it. I thought I'd start this blog as a way to share some fun/new/delicious/easy (you get the point) recipes. It seems every time I turn around, I am asking friends and family "Can I have that recipe?" and I thought this would be a fun way to do just that.
That being said, feel free to post anything you feel like, and let me know if I missed someone that should be included!
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