When I think of Christmas, certain foods come to mind. My Moms candy has to be my favorite. Below is her fudge recipe that I look forward to eating myself sick with every year.
What does Christmas taste like to you??
Monday, December 6, 2010
Posted by Mrs.Mayne at 9:45 AM
Monday, November 29, 2010
4 Cups Sugar
1 Can Evaporated Milk
3 Large, 7 oz.Hershey Bars
2 Cubes Butter
~Butter a 9X13 pan.
~Break up chocolate bars in a large bowl. Add butter and set aside.
~In a sauce pan, add Sugar and milk. Bring to a rolling boil.
~Turn to med-high and stir constantly for exactly 10 minutes.
~Add to the bowl of chocolate and butter. Mix with an electirc mixer of some sort until all are smooth and melted.
~Add nuts at this point if you wish.
~Pour into a buttered 9X13 pan.
~Let set up in the fridge.
Wednesday, November 17, 2010
1 Gallon Apple Juice
1 Can of Frozen Orange Juice concentrate
4 Cups of Water
2/3 Cup Sugar
2 Cinnamon Sticks
12 Whole Cloves
10 Whole AllSpice
Put in a crock pot or on stove top and heat, stirring occasionally. I put a 1/4 of the recipe in a hot cocoa maker. That works good if you have one of those.
If you buy the spices at a regular store you will pay WAY too much. I found them in bulk for a great price at Winco. For example at the grocery store I found the a bottle of 10 cinnamon sticks for for $3.89. At Winco I got them for about $2.50lb. Worth the drive, I would say.
Friday, November 5, 2010
2 pie crusts
3 Cups pumpkin puree
6 large eggs
1 1/2 Cups + 2 Tbsp. packed light brown sugar
2 Tbsp. Corn Starch
1 tsp. salt
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
3 Cups evaporated milk
whipped cream for serving
-In a large bowl add pumpkin puree, brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, eggs, and evaporated milk; whisk until combined.
-Preheat oven to 350 degrees and add the pumpkin mix to the 2 pie shells. Bake on rimmed baking sheets for 35-40 minutes. Bake until all but centers are set.
-Let cool completely on a wire rack and serve with whipped cream.
* Makes 2 pies. Recipe from Martha Stewart
There's nothing better than homemade whipped cream!
Tuesday, November 2, 2010
1 Tbsp butter
2 Tbsp olive oil
flour for coating chicken
4 cuts of chicken skin-on
1 bell pepper
3 cloves garlic
1 can tomatoes
3/4 C. cooking wine
1/4 tsp. ground thyme
1/4 tsp. turmeric
She gives you a step-by-step tutorial here. Enjoy!
Thursday, October 21, 2010
I had some leftover pumpkin puree and wanted a new recipe to use it up. I found this, and quite liked it. The kiddos- even baby- liked it, too! It's a little lacking in flavor, so I added a little extra chili powder, and I think that the garnish is a must have. Enjoy the nice October meal!
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained
Thursday, October 14, 2010
I really don't like breakfast foods, and so I usually skip breakfast and eat an early lunch. But when I found this idea in a magazine and it actually looked appealing, I decided to give it a try. It was fast and easy and didn't make a big mess -- all requirements I have for early morning meals. AND it's yummy!
Salt and pepper
Season hashbrowns with salt, pepper, and onion powder. Heat a tbsp or so of olive oil over medium heat. Add hashbrowns and cover pan with foil. Cook a few minutes on each side until brown. Remove hashbrowns from plate. In same pan (adding more olive oil if needed) fry an egg as desired. Top hashbrowns with mashed avocado (seasoned with salt) and place egg on top. Serve!
This is my variation of the recipe. If you want to see the original from the magazine, click here. If you don't like fried eggs, I'm sure it would be good with scrambled or any other type of egg as well.
Wednesday, September 22, 2010
My sister taught me how to make this and it has become a family favorite!
I buy Rhodes frozen white bread. It comes in a pack of 3. I let the loaf thaw about 3-4 hours.
*I cook mine on the lowest oven rack to make sure the dough at the bottom gets cooked all the way through, that depends on your oven though!
Friday, August 27, 2010
Thursday, August 26, 2010
If you've ever been to Market Street Grill, you know their clam chowder is to die for. But did you know they post almost all their recipes on their website? I was so excited to find this, and even more excited when it tasted as good as I remembered.
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.
Serve immediately. Makes 12 servings.
Here are my variations: I leave out the leeks, and only use about half the salt and pepper (you can always add more later). I usually make a half batch, but the servings are pretty true so you can decide for yourself how much to make.
Wednesday, August 11, 2010
1 Jug ammonia
Friday, August 6, 2010
I found us a cute new template. Once I put it up, it is way too big. The silverware is supposed to be on a napkin with damask background. Does anyone one if it can be fixed to size? Also, how do I get that pyzam bar off. It's a bit of an eye sore.
Posted by Mrs.Mayne at 1:55 PM
Sunday, June 20, 2010
These are now on my favorite cookie list. They are second in line to my favorite cookie, which I have shared earlier. Yes, they are both yummy but mainly because they have very few ingredients and are easy.
1 Box of Lemon Cake Mix
2 Cups of Cool Whip (thawed)
1 Egg (lightly beaten)
Mix cake mix, cool whip and egg. Roll into small balls, maybe just smaller than a ping pong ball, roll in powdered sugar. Place on your cookie sheet. They will flatten out, so do not put them too close together on your cookie sheet. I fit 13 on 1 sheet. Bake at 350 for 10-12 minutes. Makes around 3 dozen cookies.
Wednesday, June 9, 2010
16 oz pkg bowtie pasta, cooked
3 cups cubed cooked chicken
2 Tbsp olive oil
1/4 tsp garlic powder
1 c mayo
1/2 c Caesar dressing
1 Tbsp Grey Pouopon (or any other fancy prepared mustard)
2 tsp curry powder
salt and pepper to taste
cherry or grape tomatoes, halved
red grapes, halved
parmesan cheese, to taste
In a large bowl, toss pasta, chicken, oil and garlic powder. Cover and chill. In a separate bowl, combine mayo, Caesar dressing, mustard, curry powder, salt and pepper. Cover and chill. Just before serving, add tomatoes, grapes, celery, chilled dressing and cheese to pasta mixture and toss.
Make sure you leave plenty of time to chill -- it is SOO much better cold. The recipe makes a TON but its great leftover (I had it for breakfast this morning, gross I know) -- or you can just half the recipe :).
Friday, June 4, 2010
To make four pops,
2 cups cut-up fruit
1 tablespoon sugar
1 teaspoon lemon or lime juice
Throw all ingredients into a blender. Cover and blend until smooth. You might wish to add 1 to 2 tablespoons of water so the final mix is a thick slush.
Pour into 4-ounce pop molds or paper cups, insert sticks, and freeze until solid.
Recipe from the Readers Digest.
Monday, April 26, 2010
Per MarKey's request. Mix these ingredients together for a yummy side dish at your Summer BBQ:
*Kraft Sun dried Tomatoe Vinegarette dressing
*1 box of Farfalle pasta
*Baked chicken (prev. marinated in dressing, a few hours or overnight)
Monday, April 12, 2010
I went to make the Asian Chicken Salad recipe that I posted a little bit ago, and I realized that I put "vegetable oil" instead of "olive oil" in the recipe... I think that my lack of sleep is starting to really effect my brain (crossing my fingers that Nixon will start to sleep for longer streches than 3-4 hours soon!)
Anyway, it's fixed. Sorry if any of you made it and it was yucky.
Posted by Carrie at 11:00 PM
Tuesday, March 30, 2010
I know everyone must already cook from the Pioneer Women website but if you haven't had a chance to make this, PLEASE TRY IT! The link is: http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/
Monday, March 29, 2010
I was a little hesitant to try this, but I had some extra tortilla's lying around and give it a try.
Wednesday, March 3, 2010
1 cucumber, peeled and diced
Monday, March 1, 2010
Ok so I have a little idea for everyone who posts on this blog. I have the hardest time coming up with ideas for meals and I have a very few that I have memorized. So I think we should all try to post one recipe that we frequently make that we already have memorized. Probably just the first recipe that comes to your mind. It is probably one of your favorites or easy to make or you have it regularly but I think if I could get everyone's ideas, it might help me! So here goes...
1 can cream of chicken soup
1 cup of sour cream (I use fat free and can't tell the difference)
1 small can diced green chili's, drained
2 chicken breasts boiled and cut up or shredded
cheese (whichever you prefer, we use cheddar or colby jack)
6-8 flour tortillas
Boil chicken breasts and cup up or shred.
Mix cream of chicken soup with sour cream, diced chili's, and a dollop (aka Tbsp or 2) of salsa (completely optional with the salsa, sometimes I do this and sometimes I don't, just depends on my mood).
Spread a thin layer of the sauce mix on bottom of 9 x 13 pan.
On each tortilla spread a line of sauce mix down the tortilla. Spread a line of chicken on top of the sauce and sprinkle shredded cheese on top of that. Fold tortillas in at end and roll into enchilada wrap. Place in pan and spread remaining sauce mix over the top of tortillas. Sprinkle a layer on cheese on top of that and cover with foil.
Bake in oven at 350 for about 45 min to and hour. I take off the foil the last 5 minutes to brown the top a little. Enjoy!
Wednesday, February 17, 2010
- 1 muffin = 210 calories
- Vitamin C: 1/2 serving
- Other Vegetables: 1/2 serving
- Whole Grains: 1/2 serving
- Some Fats
Friday, February 5, 2010
Here it is, as requested by MarKey. Be warned: this recipe contains no fancy ingredients, is not difficult, and is most definitely NOT low fat.
This is my go-to dessert. I really am not a baker, but I have yet to mess this one up. Always a crowd pleaser. Delicious warm with vanilla ice cream.
1 box chocolate cake mix
3 oz box of instant chocolate pudding mix
1 cup sour cream
1/2 cup oil
1/2 cup warm water
12 oz chocolate chips
Mix all ingredients and pour into a GREASED (very important) bundt cake pan. Bake at 325 for 50-55 minutes.
Or, in honor of the Superbowl, you could get creative and bake something like this:
Monday, February 1, 2010
Carly, I had a chocolate bunt cake that you made once. It was fantastic!! I tried to recreate it over the weekend and it was just not the same. Will you post the recipe so I can get it right and so everyone can know the best chocolate fix recipe ever?
Posted by Mrs.Mayne at 10:24 AM
Thursday, January 28, 2010
This is a recipe my aunt gave me a few years ago. What I am posting is actually a half batch, but it is all my Kitchen Aid can handle and it STILL produces about 6 dozen cookies. I really like to freeze the cookies in ziplock bags so I can pull them out a few at a time. I actually like them better cold, so even the ones I am going to eat right away I keep in the fridge.
The greatest part about this recipe is that is really isn't a recipe at all. You can add to or take out anything you like/don't like. Adjust it to suit your tastes!
Here it is:
Combine, and let curdle:
1 cup milk
2 T vinegar
Grind together (in grinder, blender, Cuisinart, etc.):
1 large whole orange (I peel it, but you can leave the peel on if you like)
1 apple, cored but not peeled
1/2 lb. raisins (just eyeball it)
Note: if using a blender, the fruit will grind up better with some liquid – I usually add the milk/vinegar during the grinding
Add: 1 cup grated carrots (or on a lazy day, grind them up with the rest)
Cook all the above over slow heat until carrots are softened. Remove from heat and allow to get cold (can put in fridge).
Cream together the following until sugar is dissolved:
1 ½ cups salad oil or shortening (can substitute part applesauce)
1 1/4 cups brown sugar
1 cup white sugar
3 eggs (add one at a time, beating well after each)
1 tsp. vanilla
Add cold fruit mixture to the above.
“Sift” together (or just mix well) the following, and add to above mixture:
4 cups flour (can use some whole wheat flour)
1 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
1 tsp baking soda
1 ½ tsp baking powder
1 tsp salt
4 cups quick oats
1 cup chocolate chips (I like to put in a little more than this)
1 cup chopped nuts
Bake at 400 degrees for 10-11 minutes.
Thursday, January 21, 2010
Incase you haven't discovered The Pioneer Woman please do yourself a huge favor and check out her recipes. These are recipes that as a busy mom, you want to try. She has no less than 50 pics per recipe, explaining everything from how to cut a onion to what cube steak is. She doesn't use "weird" ingredient. This is down to earth cooking. I honestly love her. She's my kind of cook.
Tuesday, January 19, 2010
Ok, so I don't even like chinese food and so I don't know if this stuff my mom calls "Chinese Food" even tastes authentic. Oh well, I like it!
1 large chicken breast cut into strips (or you can use sirloin steak strips)
Fresh cut vegetables (broccoli, pea pods, onions, carrots, celery, peppers)
1 1/2 c chicken broth (or 1 1/2 c beef broth)
1/2 t pepper
2 T cornstarch mixed with 1/4 c water
2 T soy sauce to taste
Brown meat in olive oil. Add vegetables, broth, pepper--steam until veggies are tender. Stir in cornstarch to thicken, then add soy sauce. Serve over warm rice.
2-3 lb roast
1 t. salt
1/2 t pepper
1 t. cummin
1 t. paprika
1/2 chopped onion
2 c BBQ sauce
1/2 c brown sugar
Combine salt, pepper, cummin, paprika and rub on roast. Mix bbq sauce, brown sugar and onion into crockpot. Add roast. Cook 8-10 hours on low or about 5 hours on high. Shred. Cook another 1/2 hour.
**I use a 1-2 lb roast and just use a little less bbq sauce for my little family. It still leaves tons of leftovers! Also, I love Sweet Baby Ray's BBQ sauce from Costco, Bullseye works well too.
Wednesday, January 13, 2010
You might be all treated out but this one was my favorite over the holidays. So if you are cheating on you resolutions this is a good candidate.
* 3/4 cup light corn syrup
* 3 tablespoons butter
* 1 1/2 cup milk chocolate chips
* 1 teaspoon vanilla
* 9 cups Golden Grahams cereal
* 3 cups miniature marshmallows
1.Grease rectangular pan (13x9x2").
2.Heat corn syrup, butter, and 1 Cup of the chocolate chips to boiling in a 3-quart saucepan, stirring constantly and remove from heat.
3.Stir in vanilla.
4.Pour over cereal in large bowl and toss until completely coated with chocolate.
5.Fold in the remaining 1/2 cup of chocolate chips and marshmallows, 1 cup at a time.
6.Press mixture evenly in pan with buttered back of spoon or hands with pam on them.
7.Let stand at room temperature at least 1 hour or until firm.