Here's the link to the pasta we made while in California. It's one of my favorites! The only thing I change is that I use regular cream instead of heavy cream- makes it a lot healthier ;)
http://momscrazycooking.blogspot.com/2012/09/olive-garden-alfredo-sauce-this-weeks.html
Tuesday, January 28, 2014
Sunday, January 26, 2014
Banana Muffins
These are really good! I made them for the first time last week. Adam ate one and had to have another, the boys seemed to like them as well, and I really like them too!
Ingredients:
1 stick unsalted butter, melted
1 cup brown sugar
2 eggs
3 mashed bananas
2 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 tablespoon wheat germ (can omit)
1 tablespoon ground flaxseed (can omit)
Directions:
1. In mixing bowl, cream together butter and brown sugar.
2. Add the eggs and bananas and mix again.
3. Add flour, baking powder, salt, cinnamon, and nutmeg and mix until well blended.
4. Bake in greased muffin pan at 350 for 20 minutes. (If making mini-muffins, decrease time to 10-12 minutes.)
Makes 12 large (huge) muffins.
Notes:
The butter I used was salted, we didn't have unsalted butter on hand. I did not use wheat germ or ground flaxseed. Make sure the bananas are mashed well. I used muffin liners instead of greasing the muffin tins. And instead of 12 huge muffins, mine came out to 15 regular sized muffins.
I didn't think to take a picture of these until I was halfway through eating the last one!
Ingredients:
1 stick unsalted butter, melted
1 cup brown sugar
2 eggs
3 mashed bananas
2 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 tablespoon wheat germ (can omit)
1 tablespoon ground flaxseed (can omit)
Directions:
1. In mixing bowl, cream together butter and brown sugar.
2. Add the eggs and bananas and mix again.
3. Add flour, baking powder, salt, cinnamon, and nutmeg and mix until well blended.
4. Bake in greased muffin pan at 350 for 20 minutes. (If making mini-muffins, decrease time to 10-12 minutes.)
Makes 12 large (huge) muffins.
Notes:
The butter I used was salted, we didn't have unsalted butter on hand. I did not use wheat germ or ground flaxseed. Make sure the bananas are mashed well. I used muffin liners instead of greasing the muffin tins. And instead of 12 huge muffins, mine came out to 15 regular sized muffins.
I didn't think to take a picture of these until I was halfway through eating the last one!
Tuesday, February 19, 2013
Baked Potato Soup
This soup is really good, enjoy!
Ingredients
3 T. butter
1 c. finely chopped onion
2 T. flour
1 (14 1/2 oz.) can chicken broth
4 medium baked potatoes, peeled and cut into 1/2 inch cubes
1/2 t. salt
1/4 t. white pepper
1/4 t. black pepper
1 t. dried basil
dash of tabasco sauce
1/2 t. garlic salt
1 c. half and half
Garnish With
grated cheddar cheese
sour cream
crumbled bacon
chopped green onions
Directions
Melt butter in 2 quart saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, white and black pepper, basil, tabasco and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half and half; heat through. Serve with garnishes. Serves 4, but doubles easily.
Notes
When I added the flour to the onions, I had to stir basically constantly. Adding the flour seemed to make it stick to the bottom and start to brown, so before the suggested five minutes were up, I poured in the chicken broth so it wouldn't burn to the bottom of the pan. Instead of topping with crumbled bacon, I put it into the soup. We topped with grated cheese and green onion.
Ingredients
3 T. butter
1 c. finely chopped onion
2 T. flour
1 (14 1/2 oz.) can chicken broth
4 medium baked potatoes, peeled and cut into 1/2 inch cubes
1/2 t. salt
1/4 t. white pepper
1/4 t. black pepper
1 t. dried basil
dash of tabasco sauce
1/2 t. garlic salt
1 c. half and half
Garnish With
grated cheddar cheese
sour cream
crumbled bacon
chopped green onions
Directions
Melt butter in 2 quart saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, white and black pepper, basil, tabasco and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half and half; heat through. Serve with garnishes. Serves 4, but doubles easily.
Notes
When I added the flour to the onions, I had to stir basically constantly. Adding the flour seemed to make it stick to the bottom and start to brown, so before the suggested five minutes were up, I poured in the chicken broth so it wouldn't burn to the bottom of the pan. Instead of topping with crumbled bacon, I put it into the soup. We topped with grated cheese and green onion.
Wednesday, February 13, 2013
Powdered Sugar Icing
Every time I need to make icing, I have to look up a recipe. Even though this is super simple, I can never remember the amounts! So here it is.
Ingredients
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla
Directions
Blend all ingredients together using a mixer.
Notes
I generally use this for cookies, pumpkin spice or sugar cookies. I'm sure it could be used for other things though. This is thinner than what a frosting would be.
It's very sweet!
Ingredients
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla
Directions
Blend all ingredients together using a mixer.
Notes
I generally use this for cookies, pumpkin spice or sugar cookies. I'm sure it could be used for other things though. This is thinner than what a frosting would be.
It's very sweet!
Friday, January 4, 2013
Lentil Soup
I didn't think I liked lentil soup, but I love this recipe! It's healthy too!
Williams-Sonoma Lentil Soup (recipe from Liz Galvin)
2 tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced (I use more. 2-3 carrots)
1 clove garlic, minced
1 bay leaf
2 teaspoons curry powder
1 cup canned diced plum (Roma) tomatoes with juice (I get petite diced tomatoes)
1 1/2 cups dried brown or pink lentils, picked over, rinsed, and drained
6 cups chicken, beef, or vegetable stock (I've only ever used chicken)
1 lemon, sliced (I omit this- it gave the soup a funny aftertaste when I tried using the lemon)
1 cup coarsely chopped fresh spinach (I usually omit this too!)
salt and pepper to taste
In a large saucepan over medium heat, warm the oil. Add the onion, celery, carrot, garlic, and bay leaf. Saute until the vegetables are softened, about 5 minutes. Stir in the curry powder and cook until fragrant, about 1 minute.
Add the tomatoes and their juice, lentils, stock, and lemon slices (or not). Bring to a simmer over medium-high heat. Reduce the heat to medium-low, cover partially, and cook, stirring occasionally, until the lentils are tender, about 30 minutes. Discard the lemon slices and bay leaf.
Just before serving, stir in the spinach, reduce the heat to low, and simmer until the spinach is wilted but still bright green. Season to taste with salt and pepper.
Notes: I didn't know what it meant to "pick over" lentils. All it means it pick through the lentils and take out any bad looking ones, or any stones/rocks. They can get mixed in with the lentils if they're about the same size. I actually found one once. Crazytown, USA!
Williams-Sonoma Lentil Soup (recipe from Liz Galvin)
2 tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced (I use more. 2-3 carrots)
1 clove garlic, minced
1 bay leaf
2 teaspoons curry powder
1 cup canned diced plum (Roma) tomatoes with juice (I get petite diced tomatoes)
1 1/2 cups dried brown or pink lentils, picked over, rinsed, and drained
6 cups chicken, beef, or vegetable stock (I've only ever used chicken)
1 lemon, sliced (I omit this- it gave the soup a funny aftertaste when I tried using the lemon)
1 cup coarsely chopped fresh spinach (I usually omit this too!)
salt and pepper to taste
In a large saucepan over medium heat, warm the oil. Add the onion, celery, carrot, garlic, and bay leaf. Saute until the vegetables are softened, about 5 minutes. Stir in the curry powder and cook until fragrant, about 1 minute.
Add the tomatoes and their juice, lentils, stock, and lemon slices (or not). Bring to a simmer over medium-high heat. Reduce the heat to medium-low, cover partially, and cook, stirring occasionally, until the lentils are tender, about 30 minutes. Discard the lemon slices and bay leaf.
Just before serving, stir in the spinach, reduce the heat to low, and simmer until the spinach is wilted but still bright green. Season to taste with salt and pepper.
Notes: I didn't know what it meant to "pick over" lentils. All it means it pick through the lentils and take out any bad looking ones, or any stones/rocks. They can get mixed in with the lentils if they're about the same size. I actually found one once. Crazytown, USA!
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