Tuesday, October 30, 2007

Starbucks Pumpkin Scones

This is a yummy treat for breakfast. I love these, you just have to make sure that you bake them long enough. They are very dense, yet flaky and I could drink about half a gallon of milk while eating one!

2 c. all purpose flour
7 Tbsp. granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 c. canned pumpkin
3 Tbsp. half-and-half or heavy cream
1 large egg
6 Tbsp. cold butter

Preheat oven to 425.
Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger ina large bowl.
In a separate medium bowl, whisk together pumpkin, half-and-half, and egg.
Cut the butter into cubes and add it to the dry ingredients. Cut it into the flour mixture using either a pastry knife, Kitchenaid, or food processor. When you are done, the texture should resemble cornmeal or coarse sand.
Fold the wet ingredients into the dry ingredients, then form the dough into a ball. Pat out the dough onto a lightly floured surface, and form it into a 1" thick rectangle that is about 9"long and 3"wide. Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut those 3 slices diagonally so that you have 6 triangular slices of dough.
Bake for 14-16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.

Plain Glaze
1 c. plus 1 Tbsp. powdered sugar
2 Tbsp. whole milk

Spiced Icing
1 c. plus 3 Tbsp. powdered sugar
2 Tbsp. whole milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
pinch of ground ginger
pinch of ground cloves

While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.
When scones are cool, use a brush to paint a coating of the glaze over the top and sides of each scone. I like to go over it several times to make sure I didn't miss any spots!
As that white glaze firms up, prepare the spiced icing by combining the ingredients in another small bowl with an electric mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving.


Mom's chocolate bundt cake

I got this recipe from my mom, and I love it! It is so simple, yet moist & delicious.

1 pkg. chocolate cake mix (I like to use one with pudding in the mix)
Chocolate chips
1/2 c. water
1/4 c. vegetable oil
4 eggs
1 c. sour cream

Mix together & pour into a greased & floured bundt pan. Bake at 350 for 50-55 minutes. Let cool for 10 minutes, invert and glaze.

I like to glaze them with ganache.

equal parts by weight chocolate & heavy cream. Heat the heavy cream to a boil and pour over the chocolate. Stir with a whisk until combined, smooth & shiny.

Monday, October 29, 2007

Baked Ziti

My MIL Susan made this and it is delicious!

1# dry ziti pasta
1 onion, chopped
1# lean ground beef
2 (26 oz) jars spaghetti sauce
6 oz. provolone cheese, sliced
6 oz. mozzarella cheese, shredded
1 1/2 c. sour cream
2 Tbsp. grated parmesan cheese

Bring large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 8 minutes, drain
In a large skillet, saute the onion and ground beef over medium heat. Add spaghetti sauce & simmer 15 minutes.
Preheat oven to 350. Butter a 9"x13" baking dish (Susan uses a dish with very high sides). Layer as follows: 1/2 of ziti, provolone, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella, and remaining sauce mixture. Top with grated parmesan cheese.
Bake for 30 minutes, covered, in the preheated oven, or until cheeses are melted.

Thaifoon Chopstix Chicken Salad

**Warning: You are supposed to refrigerate this dressing overnight!

3 c. mixed greens
1/2 head iceberg lettuce, cored & shredded
2 boneless skinless chicken breasts, seasoned & roasted, cut into strips
1 c. chow mein noodles
1 Tbsp. coarsely chopped fresh cilantro
1/4 c. red bell pepper strips
1/2 c. celery, sliced into 1/8" x 1 1/2" strips
1/2 c. sugar snap peas or snow peas, cut into 1" pieces
1/2 c. ginger-soy dressing

Combine greens, half of the chicken breast strips, half of the chow mein noodles, and all of the cilantro, bell peppers, celery and snap peas. Ladle 2/3 of the dressing over the salad ingredients and toss evenly to coat.

Place the remaining chicken breast strips and chow mein noodles on top. Drizzle with remaining dressing. Makes 2 large dinner size servings.

Ginger-Soy Dressing
1 1/4 c. white wine vinegar
1 1/2 c. sugar
2 Tbsp. kosher salt
2 tsp. black pepper
1 Tbsp. salad oil
1 Tbsp. minced fresh ginger
1 tsp. sesame oil
2 Tbsp. soy sauce

Combine ingredients in a bowl and stir until the sugar dissolves. Cover the bowl and refrigerate overnight before using. Makes 2 cups.

Won Tons & Sweet & Sour Sauce

These were so good and the kids loved them as well!

Won Tons:
1 lb. ground beef
4 green onion, including stems, chopped fine
1 c. fine seasoned bread crumbs
1 egg
1 tsp. ground ginger
2 Tbsp. soy sauce
Salt, garlic salt, and pepper to taste
A little water (if it is too dry to mix)
1 pkg. won ton wrappers

Thoroughly mix all ingredients except for the won ton wrappers. Make small meatballs out of the mixture (about 1" balls). Place in won ton wrappers and wrap according to package directions. Cook in hot oil for 2-3 minutes, until lightly browned, but do not overcook. Drain on paper towels.

Sweet & Sour Sauce:
3/4 c. ketchup
1/2 c. sugar
1/3 c. seasoned rice vinegar
1/4 c. pineapple juice
1 Tbsp. soy sauce
1 Tbsp. cornstarch

Combine sugar and cornstarch. Add to ketchup, vinegar, soy sauce, and pineapple juice. Stir together in small saucepan over medium heat until thick and bubbly.

Serve with fried rice.

Susan's Rice Pilaf

1 c. rice
1/4 c. butter
1/2 onion - diced
1 clove garlic - minced
1 can chicken broth
Salt & pepper to taste

Melt butter in a saute pan. Saute rice, onion and garlic. Add broth, salt & pepper. Bring to a boil, cover & simmer for 20 minutes. Makes 2 cups rice.

Shaggy Chicken

1 c. parmesan cheese
1 c. corn flakes
1 pkg. ranch dressing mix
1 cube of butter, melted
Boneless skinless chicken breasts or tenders

Mix together the cheese, corn flakes, and dressing mix. Cut the chicken into 2-3" pieces. Roll in butter, then in flake mixture. Place in a 9"x13" baking pan. Bake at 350 for 30-40 minutes.

I like to serve it with rice pilaf, green beans and rolls. So easy!

Greenhalgh Girls Navajo Tacos

I have been serving these about once a week lately. LOVE THEM!

4 c. Flour
2 tsp. Salt
2 1/4 tsp. Yeast (1 pkg)
1 Tbsp. Sugar
4 Tbsp. Oil or butter
2 c. warm Water

Dissolve the sugar in the warm water and add yeast. Let rest until bubbly. Mix flour, salt and oil in the Kitchenaid, add yeast mixture. Knead with dough hook. Put in a greased bowl, cover and let rise an hour.
Fry flattened out pieces in hot oil. Serve with refried beans, cheese, sour cream, tomato, avocado, olives & salsa (El Pato is delicious as well!).


Brandi's Taco Salad - aka "floor cleaner salad"

I thought you might want this one, if you don't have it. Just remember to make sure none of your guests drink any floor cleaner prior to eating this! Because then it doesn't taste so good.

1 bunch of cilantro
3/4 c. salsa
1 c. mayonnaise
1 1/2 tsp. garlic
juice of 1/2 a lime
salt & pepper to taste

Put all the ingredients in a blender or food processor in the order listed.

Serve on a fried flour tortilla with refried beans, cheese, lettuce (I like romaine and spring mix combined), tomatoes, black olives, grilled chicken and sour cream.

My favorite!

Dayna's Chicken Enchiladas

3 c. cooked diced chicken
1 1/4 c. sour cream
1/8 tsp. salt & pepper
2 green onions, diced
1/2 c. monterey jack cheese, grated
1/2 can chicken broth
12 small flour tortillas

4 oz. can of green chilis, diced
1 can cream of chicken soup
1/2 can chicken broth

1 cup of Monterey Jack cheese
1 cup of Cheddar Cheese

Mix the ingredients together for the filling. Spoon into tortillas and fill a 9"x13" pan.
Mix the ingredients together for the sauce. Pour over tortillas. Top with cheese.
Bake at 400 for about 20 minutes.


Monday, October 15, 2007

Recipe Blog

Of course, this isn't just for desserts, although they are my favorite! You can type in a recipe, or paste a link to one you found somewhere on the web.

Yesterday I made a new recipe for dinner out of the "Redhawk" cookbook. It's on page 45, "Farmer's Potato Onion and Cheese Soup". It was really good. Although you puree the soup, and it started to look like really watery mashed potatoes. I might have put too many potatoes in. I ended up adding quite a bit of milk to get it to the consistency I wanted. I made it with some "Outback" bread and it was a yummy dinner.