Tuesday, April 28, 2009

Pizza Dough

I have been making this a lot lately. The boys eat it up like it is going out of style.

3 Cups Flour (last night I used half wheat flour/half white, It turned out well)
2 1/4 teaspoons or 1 package yeast
1 teaspoon salt
1 teaspoon sugar
1 1/4 Cups warm water
1 teaspoon each basil & rosemary

Dissolve yeast in water and let sit for 1 minute. Add to the dry ingredients and mix well. Spread over cookie sheet, it should fit perfectly. Let rise as much as desired, I do about 3 hours. Before you add your sauce, cheese and toppings, bake at 425 for about 5 minutes. Take it out, add your fixings and continue to bake at 425 for about 12-15 more minutes. I spread my sauce, then toppings, then cheese. That way the cheese helps hold on the topping.

Thursday, April 23, 2009

Outback Steakhouse Coconut Shrimp

1 c flat beer (incase you don't have any of this laying around, you can use white grape juice)

1 c self rising flour (or add 1 t baking powder to 1 c flour)
2 c coconut 
2 T sugar (i used agave)
1/2 t salt
12 jumbo shrimp (raw)

1. Combine beer, flour, 1 c coconut, sugar, and salt. Mix well then refrigerate for 1 hour.
2. Prepare marmalade by adding all 4 ingredients together and refrigerate.
3. Peel shell off shrimp leaving tail. Dry shrimp on paper towel then sprinkle with paprika. 
**The batter will stick better to the shrimp if the shrimp is as dry as you can get it.
4. Pour remaining coconut in shallow bowl. 
5. Prepare oil for frying. (I used coconut oil)

6. Dip one shrimp at a time into batter, coating generously. 
7. Drop shrimp into coconut and roll it around so it is well coated.
8. Fry shrimp 2-3 mins until golden brown.
9. Drain on paper towel.

** The coconut or batter that might fall off the shrimp while frying will continue to cook (and stick up your house) if you don't scoop it out occasionally.

Marmalade Sauce
1/2 c orange marmalade (apricot jam works well too)
2 t ground mustard
1 t horseradish
dash salt

Come and get it...

About a year ago I went a little overboard on spaghetti sauce for food storage. I've got about 10 jars that will expire in July/August/September. There is no way I will eat them all before they expire, so If you want some, it's yours.

It's Prego
and I have the following varieties.

*Chunky Garden- Combo
*Chunky Garden- Mushroom & Green Pepper
*Fresh Mushroom

All you've got to do is come get it. 

Stuffed Mushrooms

No picture, sorry. They oozed everywhere and didn't look super pretty so I thought I'd spare you. Clint and I are huge mushroom fans and I have tried tons of different so-so recipes from online but last night I just threw these together and they were a winner!

8-12 Mushrooms
1/8 c. Shredded swiss cheese
1/8 c. Shredded cheddar cheese
parsley (to taste)
garlic salt (to taste)
1 Tbsp mayo
1 Tbsp softened butter
shredded parmesan

**I know, the ingredients look awful, but you put like a teaspoon of filling in each mushroom so as long as you don't over-do it, it's really not that bad :)

Pull stems out of mushrooms. Combine swiss, cheddar, parsley, garlic salt, mayo, and butter in a bowl and stuff into bottom of mushrooms. Place on baking sheet. Top with a pinch of parmesan. Bake at 350 until cheese is melted. Turn on broil until top is browned.


Wednesday, April 22, 2009

Happy Anniversary

Our blog turned 1 on the 17th.

To celebrate the occasion I think it's time for another prize. It goes to the cook who posted the most in the past year. So the winner is.....


Well, that is no fun. So the prize goes to the person who came in second.

Yeah for Nichole, you win these.

Monday, April 20, 2009

Just wondering??

Take the quiz----->

Tuesday, April 7, 2009

J-E-L-L-O Easter Eggs

I make these every year and my nieces and nephews get a kick out of them.
There are 2 ways. First way, (easy way) buy the jello molds. Like this:

Make your jello and just pour it in.
Or my way (much cheaper), use regular plastic eggs. Make your Jello in a deep bowl. Follow the recipe for the jigglers, it should have less water, to make them stiffer. With an open egg, fully immersed in the jello, close it. Refrigerate as directed.

Cute huh!

Sunday, April 5, 2009


I made these for my family today for a conference treat and they were a hit!


* 1/2 cup of butter, melted
* 1 cup of tightly packed dark brown sugar
* 1 egg, lightly beaten
* 1 teaspoon of vanilla
* 1/2 teaspoon baking powder
* 1/8 teaspoon of baking soda
* Pinch of salt
* 1 cup of all-purpose flour
* 1/3 cup of chocolate chips (chopped walnuts and butterscotch chips are equally tasty)

1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.

4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

Makes 9 blondies.