Source: my friend, Ashlee Webster
Ingredients:
1/4 cup buttermilk
1/2 cup butter
1 cup sugar
1 tsp. vanilla
1/2 tsp baking soda
Directions:
1. Mix buttermilk, butter, and sugar in a small saucepan. Boil for 1 minute. Remove from heat.
2. Add vanilla and baking soda. Serve warm.
Notes:
We've enjoyed a lot of extravagant breakfasts with our friends, the Websters, and this syrup has always been a necessity at each meal. It's the fancy, creamy, fattening version of your everyday maple syrup. It would be a perfect companion for the Cinnamon Pecan Waffles that I posted earlier. Enjoy!
Monday, November 28, 2011
Cinnamon Pecan Waffles
Source: my friend, Ashlee Webster
Ingredients:
3 tablespoons packed light brown sugar
3 cups whole wheat flour
1 1/2 tablespoons baking powder
2 1/2 teaspoons ground cinnamon
3/4 teaspoons baking soda
3/4 teaspoons salt
2 3/4 cups milk
1/4 cup vegetable oil
1/4 cup + 1 tablespoon applesauce
3 large eggs, lightly beaten
1 1/2 cup chopped pecans (or any kind of nut)
Directions:
1. Crumble the brown sugar to remove all lumps and place in a medium mixing bowl with the flour, baking powder, cinnamon, baking soda, and salt.
2. Combine the milk, oil, and eggs; stir until blended and smooth.
3. Add the wet ingredients to the dry and stir until smooth. Stir in the chopped pecans. Let batter rest 5 minutes before using.
Notes:
Ashlee served these to Bret and I a few weeks ago and we nearly died with delight. They were the most hearty, rustic, delicious waffles I have ever eaten! Because this recipe makes a lot of batter, I highly suggest using a standard, small square waffle iron so that you can keep the leftovers in the freezer for a fast and healthy breakfast.
Ingredients:
3 tablespoons packed light brown sugar
3 cups whole wheat flour
1 1/2 tablespoons baking powder
2 1/2 teaspoons ground cinnamon
3/4 teaspoons baking soda
3/4 teaspoons salt
2 3/4 cups milk
1/4 cup vegetable oil
1/4 cup + 1 tablespoon applesauce
3 large eggs, lightly beaten
1 1/2 cup chopped pecans (or any kind of nut)
Directions:
1. Crumble the brown sugar to remove all lumps and place in a medium mixing bowl with the flour, baking powder, cinnamon, baking soda, and salt.
2. Combine the milk, oil, and eggs; stir until blended and smooth.
3. Add the wet ingredients to the dry and stir until smooth. Stir in the chopped pecans. Let batter rest 5 minutes before using.
Notes:
Ashlee served these to Bret and I a few weeks ago and we nearly died with delight. They were the most hearty, rustic, delicious waffles I have ever eaten! Because this recipe makes a lot of batter, I highly suggest using a standard, small square waffle iron so that you can keep the leftovers in the freezer for a fast and healthy breakfast.
Susan's Apple Pie
Source: Susan Clement, Mom's neighbor
Ingredients:
1 uncooked pie crust (top and bottom)
about one quart of canned apples (drained) or 4-5 apples, peeled, sliced, and boiled in sugared water until soft.
2-3 tablespoons flour
1/2 cup sugar
1 tablespoon cinnamon
5 slices of butter (1/2 - 1 tablespoon each)
1/4 cup milk + 1-2 tablespoons
Directions:
1. Drain the apples and put in the bottom crust
2. Sprinkle flour over the apple slices.
3. Mix sugar and cinnamon. Pour all but 2-3 tablespoons over the apple slices.
4. Stir apples slightly to pull flour and sugar/cinnamon throughout the pie.
5. Dot apples with butter. Pour 1/4 cup milk over the top.
6. Add your top crust and seal edge as desired.
7. Wet the top crust with milk and sprinkle heavily with remaining cinnamon/sugar mixture. Cut vent slices in the top crust.
8. Bake at 350 F until crust is golden brown.
Notes: This is the amazing apple pie that I make for Thanksgiving each year. It's so simple and oh so delicious! All of the measurements are approximate, so just eyeball it as you go.
Ingredients:
1 uncooked pie crust (top and bottom)
about one quart of canned apples (drained) or 4-5 apples, peeled, sliced, and boiled in sugared water until soft.
2-3 tablespoons flour
1/2 cup sugar
1 tablespoon cinnamon
5 slices of butter (1/2 - 1 tablespoon each)
1/4 cup milk + 1-2 tablespoons
Directions:
1. Drain the apples and put in the bottom crust
2. Sprinkle flour over the apple slices.
3. Mix sugar and cinnamon. Pour all but 2-3 tablespoons over the apple slices.
4. Stir apples slightly to pull flour and sugar/cinnamon throughout the pie.
5. Dot apples with butter. Pour 1/4 cup milk over the top.
6. Add your top crust and seal edge as desired.
7. Wet the top crust with milk and sprinkle heavily with remaining cinnamon/sugar mixture. Cut vent slices in the top crust.
8. Bake at 350 F until crust is golden brown.
Notes: This is the amazing apple pie that I make for Thanksgiving each year. It's so simple and oh so delicious! All of the measurements are approximate, so just eyeball it as you go.
Saturday, November 26, 2011
Taco Plop (aka Hot Bean Dip)
Source: My Aunt Nikie, slightly adapted by me
1 lb. hamburger
1 onion, chopped
1 clove garlic, minced
1 can refried beans
1 can chopped chilies (optional)
1 small brick Velveeta cheese (1 lb)
1 14 oz. can stewed tomatoes (Italian or Mexican or regular - whatever you want/have)
1 small package sour cream (8 oz)
Directions:
Brown the hamburger, onion and garlic. Cut the Velveeta into small cubes (so it melts easier) and add it to a crockpot with the rest of the ingredients. Stir to combine. Simmer on low for a few hours, until everything is mixed and melty and gooey and warm. Serve with tortilla chips.
Notes:
Taco Plop (as my brother, Nate, called it once and the name has stuck - I know it doesn't sound appetizing, but trust me, it's good!) is an Elwood tradition at Thanksgiving. One year my aunt, Nikie, brought it to Grandma's as an appetizer before the big meal. We loved it so much she brought it the next year, and the next, and now it's not Thanksgiving without it! We now make it for dinner for Thanksgiving Eve, and chow down while watching a movie. Definitely not the healthiest meal/snack/appetizer ever, but something fun and yummy to splurge on once a year!
photo courtesy: Kylie Elwood
Ingredients:1 lb. hamburger
1 onion, chopped
1 clove garlic, minced
1 can refried beans
1 can chopped chilies (optional)
1 small brick Velveeta cheese (1 lb)
1 14 oz. can stewed tomatoes (Italian or Mexican or regular - whatever you want/have)
1 small package sour cream (8 oz)
Directions:
Brown the hamburger, onion and garlic. Cut the Velveeta into small cubes (so it melts easier) and add it to a crockpot with the rest of the ingredients. Stir to combine. Simmer on low for a few hours, until everything is mixed and melty and gooey and warm. Serve with tortilla chips.
Notes:
Taco Plop (as my brother, Nate, called it once and the name has stuck - I know it doesn't sound appetizing, but trust me, it's good!) is an Elwood tradition at Thanksgiving. One year my aunt, Nikie, brought it to Grandma's as an appetizer before the big meal. We loved it so much she brought it the next year, and the next, and now it's not Thanksgiving without it! We now make it for dinner for Thanksgiving Eve, and chow down while watching a movie. Definitely not the healthiest meal/snack/appetizer ever, but something fun and yummy to splurge on once a year!
Jill's Crescent Rolls
Source: My Aunt Nikie's friend Jill Blotter
Directions:
Mix until frothy:
1 cup soft butter
2 cups hot water
3/4 cup sugar
1 Tbsp. salt
Add:
2 Tbsp. yeast– let soften
Then add:
2 cups flour– mix
2 more cups flour– mix
3 eggs and about 4 more cups flour– mix
Place in buttered bowl. Cover and let rest for 1 hour. Cut into three sections. Roll into circles, cut in pie shapes and form into crescents. Place on greased cookie sheets or pizza stones. Cover and let rise for 2 hours. Bake at 350° for 12-20 minutes. Makes 3 dozen rolls.
Notes:
These are some standard holiday/special occasion rolls around my house - we make them for Thanksgiving or Christmas dinner, or for taking around to friends and neighbors as a Christmastime treat. They're really easy and super yummy! And it's my favorite dough to work with - soft, but not sticky, and just fun to work with. This latest batch I made with 1 cup whole wheat flour (because I ran out of regular all purpose - the horror!) - they turned out fantastic!
Directions:
Mix until frothy:
1 cup soft butter
2 cups hot water
3/4 cup sugar
1 Tbsp. salt
Add:
2 Tbsp. yeast– let soften
Then add:
2 cups flour– mix
2 more cups flour– mix
3 eggs and about 4 more cups flour– mix
Place in buttered bowl. Cover and let rest for 1 hour. Cut into three sections. Roll into circles, cut in pie shapes and form into crescents. Place on greased cookie sheets or pizza stones. Cover and let rise for 2 hours. Bake at 350° for 12-20 minutes. Makes 3 dozen rolls.
Notes:
These are some standard holiday/special occasion rolls around my house - we make them for Thanksgiving or Christmas dinner, or for taking around to friends and neighbors as a Christmastime treat. They're really easy and super yummy! And it's my favorite dough to work with - soft, but not sticky, and just fun to work with. This latest batch I made with 1 cup whole wheat flour (because I ran out of regular all purpose - the horror!) - they turned out fantastic!
Cranberry Cream Cheese Dip
Source: adapted from this site, via Pinterest
Ingredients:
1 12 oz package fresh cranberries
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1 small jalapeno pepper (it's not hot, I promise - just adds some really good flavor)
Ingredients:
1 12 oz package fresh cranberries
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1 small jalapeno pepper (it's not hot, I promise - just adds some really good flavor)
3/4 cup sugar
1/4 teaspoon cumin (and I love cumin, so I bump this up to 1/2 teaspoon)
2 Tablespoon lemon or lime juice
dash salt
2 8 oz packages cream cheese
Directions:
1. Put your cranberries in a food processor or blender. You could also just chop them up.
2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces.
3. Add all ingredients (except the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.
4. When you are ready to serve, place your cream cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you can.
6. Pour your cranberry mixture over the cream cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.
Notes:
I saw this on Pinterest a few weeks ago and thought it looked kind of fun and different. Well, it was both of those things. And it was also delicious. I took it to our little Thanksgiving gathering and everyone raved about it. People were spreading it on rolls and Gregg and I even ate it on French toast this morning. One thing that was a little different than I was expecting is that it's really runny - definitely more of a salsa consistency than a jelly, though I don't know why I should have expected otherwise. It was dripping all over the place - so be careful not to get it on your clothes or floor or anything!
1/4 teaspoon cumin (and I love cumin, so I bump this up to 1/2 teaspoon)
2 Tablespoon lemon or lime juice
dash salt
2 8 oz packages cream cheese
Directions:
1. Put your cranberries in a food processor or blender. You could also just chop them up.
2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces.
3. Add all ingredients (except the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.
4. When you are ready to serve, place your cream cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you can.
6. Pour your cranberry mixture over the cream cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.
Notes:
I saw this on Pinterest a few weeks ago and thought it looked kind of fun and different. Well, it was both of those things. And it was also delicious. I took it to our little Thanksgiving gathering and everyone raved about it. People were spreading it on rolls and Gregg and I even ate it on French toast this morning. One thing that was a little different than I was expecting is that it's really runny - definitely more of a salsa consistency than a jelly, though I don't know why I should have expected otherwise. It was dripping all over the place - so be careful not to get it on your clothes or floor or anything!
Monday, November 21, 2011
Cajun/Creole Seasoning Mix
Source: this site, via Pinterest
Ingredients:
5 teaspoons paprika
4 teaspoons fine sea salt
4 teaspoon garlic powder
4 teaspoons onion powder
2 teaspoons ground black pepper
1 teaspoon cayenne pepper (I substituted 1/2 teaspoon chili powder, since that's what I had)
2 teaspoons dried oregano
2 teaspoons dried thyme
Directions:
Combine all spices together and enjoy!
Notes:
Used this with the Creamy Cajun Chicken Pasta recipe I tried tonight and it was delightful. Now I've gotta find some other Cajun recipes. Easy. Quick. Cheap. Good stuff.
Ingredients:
5 teaspoons paprika
4 teaspoons fine sea salt
4 teaspoon garlic powder
4 teaspoons onion powder
2 teaspoons ground black pepper
1 teaspoon cayenne pepper (I substituted 1/2 teaspoon chili powder, since that's what I had)
2 teaspoons dried oregano
2 teaspoons dried thyme
Directions:
Combine all spices together and enjoy!
Notes:
Used this with the Creamy Cajun Chicken Pasta recipe I tried tonight and it was delightful. Now I've gotta find some other Cajun recipes. Easy. Quick. Cheap. Good stuff.
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