Am I the only one...

who has about 40 pages of treat/dessert/cheesecake(yum)/cookie recipes compared to only about 15 pages of main dishes in her cookbook? No? Oh good. Thanks for making me feel better. I only know this random fact right now because I am updating my family's recipe book. (I have a binder with all our family favorites in one place. I love it.) This project has been one of my 'non-sewing' projects as of late. Clearly I love treat/dessert/cheesecake(yum)/cookie recipes more than the sensible main dish recipes. Mmm...dinner tonight...Eclair Cake with a side of Chocolate Chip Cookies sounds just about right. Oh, if you want to be really tempted go check out my recipe board on Pinterest...but don't say I didn't warn you. It is almost a visual representation of my treat/dessert/cheesecake(yum)/cookie recipes to sensible dishes ratio.

Also, please tell me I'm not the only one who eats wants to eat dessert for dinner ... but only sometimes....

Happy Tuesday!

LeAnne

Tried and True Recipe: Better Than Take Out Orange Chicken

It has been a looong time since I've shared a recipe. Recently, I've been in a try-new-recipes mood and I have to say that I've come across some good ones. When I saw Better Than Take Out Orange Chicken I knew I had to make it because it looked just that good. And it was.

source

Wow!!! If it wasn't for the fact that it was fried and took a little more time than I like for a weekday meal, I'd seriously make it once a week. (Yep, I do think it is better than Panda's. Of course this recipe has a has a taste of its own but it is wonderful.) FYI: If you make this, make sure you use ginger root and orange zest, they totally make this recipe. Don't use the dry stuff. Also, I didn't use chicken thighs, I just chopped up 2 large chicken breasts. It made a lot and I have plenty for leftovers. Bonus.

So there you go. This would be fun to make for a stay-in date-night, special occasion, or just because it looks that good.

Here is to trying new recipes! I love it!

Happy Thursday,

LeAnne

Recipe: Jambalaya

I had never tasted Jambalaya until about 2 1/2 weeks ago. It always seemed like an interesting mix of ingredients to me. While we had family in town, we tried this new recipe. It is SOOOO good that I thought I would share. (See I do actually cook too...not just bake treats.) It is actually a pretty easy recipe, just lots of chopping.

Jambalaya

1 kabasa sausage, cut into small pieces

1 cup finely chopped onion

1 cup finely chopped green pepper

4 garlic cloves, minced

2 tablespoons oil

1 ½ cups cooked chicken

1 ½ cooked ham (optional)

1 28oz can diced tomatoes, undrained

1 14.5oz can chicken broth

1 cup uncooked long grain rice

3 tablespoons minced fresh parsley

1 tsp salt

½ to 1 tsp pepper

½ to 3/4 tsp dried thyme

In skillet, sauté the sausage, onion, green pepper, and garlic in oil until the vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients. Transfer to a baking dish. Cover and bake at 350 degrees for 1 hour or until rice is tender and liquid absorbed.

In other recipe news, I have been compiling recipes and making 'Our Family Cookbook' with just recipes that we know and love. It has turned into quite the project but I can't wait til it is done. (I didn't realize I had so many recipes that I had actually used.) I will share photos when I am done, and maybe I'll post some of my favorites.

Does anyone have a great 'new' recipe that they've tried lately? Please do share link/recipe if you feel so inclined!

Night Owl Cookies

I saw these on the sidebar on Martha today. I couldn't not share them with you all.



They are called ' Night Owl Cookies', that is what I have been the last two nights, and you can get the recipe here.

Just so you know, I don't only bake around here. I do cook too. :)

Anyone Want to Bake with Me?

I love bakerella.com. Love it.

I am currently in love with these...

I want to make some.


photo from bakerella.com

I love pumpkin recipes this time of year. Pumpkin recipes scream fall. Which I am missing so much right now. I feel like I am the only person who hasn't written a post about 'how much I love fall'.

Here is my favorite Pumpkin recipe. I will warn you. Don't make them unless you are prepared to make them at least 1/2 a dozen times between now and Christmas. They are divine.

Pumpkin Bars

2 cups flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon salt

1 cup oil

1 16 oz can pumpkin

4 eggs

Combine all ingredients, beat at low speed till moistened. Then beat on high until cake-like consistency. Bake at 350 in a 15 x 10 x 1 pan for 25 – 30 minutes or until a toothpick comes out clean. Frost with cream cheese frosting.

And my Pumpkin Bread...so good.

Pumpkin Bread

2 cups sugar

2½ cups flour

1 teaspoon cinnamon

2 teaspoon baking soda

1 cup oil

1 teaspoon vanilla

2 cups canned pumpkin

2 eggs

Combine dry ingredients. Add wet ingredients. Mix well. Bake at 350 for 45 minutes for mini loaves, or 15 - 20 minutes for muffins.

Makes 3 - 4 mini loaves or 2 pans of regular sized muffins.

Enjoy!

The Last Cookbook I May Ever Buy

I have to say I enjoy cooking. Sometimes I enjoy it more compared to other times, but overall I enjoy cooking. With all the amazing recipe sites and blogs out there I haven't purchased a cookbook for myself in a long time. That may change people. My google reader has 1000+ unread blog posts so I may be a little 'behind the times' but can I just say I am thrilled that Pioneer Woman is coming out with her own cookbook?!?! It may be the last cookbook I ever buy.

You can preorder it at Amazon...but I am tempted to just ask for it for Christmas. Or I may just go ahead and add it to my cart, it will give me an excuse to throw in Jane Eyre so I can get free shipping. Scratch that...it isn't eligible for Super Saver Shipping. Drat.

Oh. Incase you have never tried one of PW's recipes, may I suggest the Banana Bread. I've made it twice and it is DELISH. Plus you use a Bundt pan. I have only ever used my Bundt pan for Caramel Rolls...so now two DELISH things to make with the Bundt pan.

Now I am craving all the delicious recipes that I want to make from PW. Plus Banana Bread....and Carmel Rolls.

On A Search....Can You Help?!?!

I love chocolate chip cookies. LOVE them....who doesn't. However, since I got married my ability to make a DECENT chocolate chip cookie has gone comepletely down the drain.

My last attempt resulted in basically a "pan" of cookies that all ran together because my dough spread so much during baking. (And may I add, this was not the first time this happened.) Does anyone have any "tips" out there for making a great batch of cookies? Or better yet a great recipe that never fails them?

I wanted to make some last night but I just lacked the courage because I didn't want another failed batch.

So....share your tips or recipies...please. :)

Favorite Things: Pizza

I am pretty unoriginal in my favorite food. Pizza. I love it. I grew up with my mom making pizza most Friday nights for me and my brother's friends when we were in high school. Her pizza recipe is to die for good. I never thought I would find another even close to comparison. My mom's is still one of my favs, but last year I got this recipe from my great friend Kim. A few have asked for it since most of my Friday posts always include a note that it is pizza night!

Homemade Pizza & Calzones

1 tablespoon yeast
1 cup warm water
1 tablespoon sugar
1 teaspoon salt
½ cup olive oil
2 ½ - 3 ½ cups flour (I use 1/2 cup whole wheat)
1 tsp. garlic seasoning

Combine warm water and yeast, allow to get bubbly. (Add a sprinkling of sugar to help the yeast along.) Meanwhile, combine sugar, salt, and 2 ½ cups of flour. Add yeast and olive oil. Mix well. Place on a flour board or counter. Add remaining flour as you are kneading; about 5 minutes. (If mixing by hand you may not add the full amount.) Return dough to a greased bowl, turn once to cover the dough in oil. Let dough rise until double in size. (About an hour.) Punch down. Let double again. (About 30 minutes.)

Two Pizzas: Divide dough in half and roll out on pizza pans or stone. Add toppings. Bake @ 475 degrees for 12 – 15 minutes. Your kitchen will smell amazing!!! Or for a quick meal, prepare both pizzas and only bake one. Place the second on a disposable aluminum pizza pan. Cover well in foil and plastic wrap and freeze. Bake a little longer if you are cooking it from the freezer.

Calzones: Divide dough into six pieces. Roll dough out into rectangles. Put toppings on one half of the rectangle; don’t get too close to the edges. (Add more sauce than you think.) Fold the side without toppings over the toppings. Shape the Calzones so the corners are curved and seal edges with a touch of water. You can also go along the edges and seal with a fork. Poke a few holes on top so steam can escape. Lift using a spatula onto a pizza stone or cookie sheets. Bake @ 475 for 12 – 15 minutes. You can also freeze these for quick lunches! Just bake as normal and allow to cool. Then wrap in foil and freeze. To warm up just pop in the microwave for a few minutes.

And if you are in a pinch for time, my favorite quick pizza is using a loaf of Italian Sweet Stick. (I get mine at Kroger in the Bakery.) Just cut it in half, place on pizza stone and top with sauce, cheese, and toppings. Bake at 475 for about 10 minutes or till your desired crispness. A great quick meal!

ohhh....I want pizza now!

Christmas Pretzel Treats

Shelly has a marvelous idea; and did last year too! A holiday recipe swap! You can go here to read all the details. I have been a slacker at blogging about it because of the show then the following orders. So here is my recipe for this week and I promise to do a bunch next week.

This is one of my new favorite Christmas goodies! I found the recipe last year on Family Fun. They are super easy and super yummy. :)

Christmas Pretzel Treats

Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug
M&M's candy

1. Heat the oven to 170º. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

2. Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.

3. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.

Quick, easy, and oh so yummy!

Homemade Chocolate Sauce

So I am shutting down my old blog this weekend. :( There were some great posts on that little thing, but I thought I would share some of the recipes I posted there. Make sure you use the Thanksgiving Dressing one this year...it is to die for!

Originally Written: Thursday, November 8, 2007

Here is a great recipe, super easy and super good. (We made it to top off brownies and ice cream.)

1 1/2 cups sugar
1 cup sifted unsweetened cocoa
pinch of salt
1 cup water
2 teaspoons vanilla

Combine in a medium sauce pan, heat till boiling. This makes a great deal, so you can half it and it makes plenty. I also keep extras in a small Ziploc container in the fridge. Then just heat it up when you need some.

Thanksgiving Dressing

Originally Written: Saturday, November 17, 2007

recipe from: my amazing Grandma "MaWa" who was an AMAZING cook

I remember making this with my MaWa every Thanksgiving growing up. I would stand on the wooden stool in our kitchen and stir as she carefully added each ingredient. When I have this on Thanksgiving, I remember how much I love her and how much she loved each of us kids. She lived with us till she passed away, she was the best MaWa in the world.

2 packages of Pepperidge Farm Herb Seasoned Stuffing (the blue bagged kind)
2 pounds of sausage (either sage or mild)
5 cups of chicken broth (a little less or a little more)
2 cups chopped celery
1 cup butter (you can half it...but I figure it is Thanksgiving!!!)
1 can sliced and drained water chestnuts (optional)

In a medium skillet, crumble sausage and brown on stove top. Drain excess fat. In medium saucepan, melt butter. While sausage is browning and butter is melting, chop celery. Set aside. Put stuffing in a large bowl. (I always use a big stainless bowl.) Add the chopped celery and water chestnuts. Add butter and broth. (When I add the broth I put in about four cups and see how moist it is. Then I keep on adding till it is the right moistness.) Mix well. Add sausage and mix till well combined. Put in a large 11 x 15 casserole dish. (Or a 9 x 13 and 8x8) Cover with foil and bake at 325 degrees for 30 minutes.

Let the savory smell fill your house! I promise you will not be disappointed.

Cinnamon Rolls & Swirl Bread

Originally Written: Thursday, December 13, 2007

Cinnamon Rolls and Cinnamon Swirl Bread

4 tablespoons yeast
5 cups warm water
1 cup sugar
1 tablespoon salt
2/3 cup dry powdered milk
14 cups of flour (approximately)
1 cup oil
4 eggs
*Yield* Makes five dozen + of cinnamon rolls or 5 - 6 loaves of bread dependent on the size of loaf pans you use. I've halved it before, and it has turned out fine.

Prepare yeast with 5 cups of warm water, let sit for 10 minutes till bubbly. Meanwhile, mix 5 cups of flour, salt, sugar, and dry powdered milk in a large bowl or stand mixer. Add yeast mixture, oil, and eggs. Mix well with stand or electric mixer. (I only have a regular electric mixer, sigh, and it handles mixing this much flour pretty well.) Begin to add the remainder of the flour, 1 cup at a time, mixing well with a wooden spoon if you aren't using a stand mixer. (If you are using a Bosch or Kitchen Aid, mix for about 6 minutes on level one.) If mixing by hand, once I add about 10 cups I turn the dough on to a floured surface and knead in the remaining flour. Knead the dough for 10 minutes, I set a timer. (Kneading dough is a great stress reliever, I love it!)

For Cinnamon Rolls:
Divide the dough into 5 portions. Roll out into a rectangle. Spread with about a tablespoon of softened butter. Top with 1/2 cup brown sugar and sprinkle with cinnamon. Roll up from the long end and seal dough with fingers. Slice into 12 equal pieces. Place in greased 11x14 pan, cover, and rise for about an hour. (When I make these to give away, I buy the disposable aluminum pans from the dollar store.) Bake for 15 - 20 minutes at 350 degrees.

Frosting:
1 cube butter
8 oz of cream cheese
8 cups powdered sugar
1 tsp vanilla
pinch of salt
milk, 1 tablespoon at a time

Whip butter and cream cheese. Gradually add sugar and milk intermittently until desired consistency. Add vanilla and salt. Whip until fluffy. Frost while rolls are still warm.

For Cinnamon Swirl Bread: (using 8' x 3 3/4 x 2 3/8 sized loaf pans)
Divide the dough into 6 portions. Roll out into rectangle. Spread with about a tablespoon of softened butter. Top with 1/4 cup white sugar and sprinkle with cinnamon. Roll up from the short end and seal dough with fingers. Place in greased loaf pans and let rise for about an hour. (till doubled) Bake for 25 - 30 minutes at 350 degrees.

More yummy treats to follow!

Kitchen Clutter

Originally Written: Wednesday, February 6, 2008

I'm such a can't-cook-in-a-dirty-kitchen kind of a person. The one thing in my kitchen that is not organized are my recipes. Previously, they were almost in every possible format. By every format I mean cookbooks, index file boxes, folders/binders, scraps of paper, stickies on the fridge, etc. This was driving me absolutely batty so I widdled my collection down to a folder, cookbooks, and my lovely index file box; complements of Melinda!

Due to my tiny kitchen, the only place for my recipe stash is above the fridge. Not the most convenient spot. This is even more frustrating when I need to dig out the same recipes week after week that I cannot seem to memorize.

What was the solution to my method of "organization"? I saw this a few months ago and knew it was the solution to my problem. Basically, put the recipes you consistently use on a sheet of cardstock and attach it to the side of your fridge. (Only include the ingredients and basic instructions, since you make them often you should remember the process.) It really is quite an easy solution; one of those "why didn't I think of that" moments.

I made this one same day I saw it and it is my lifesaver. And I might actually start to remember some of the most common recipies I use. How do you organize your recpies?

Homemade Granola

Originally written: Saturday, April 5, 2008

About Time for a Recipe!

This recipe is made weekly in our home. I was first introduced to this amazing recipe by my friend Melanie when we went home to Arizona for Christmas. She brought it over one night as our Christmas present instead of "pure sugar". We had it the next morning and was declared as a "hit"!

I double this and it makes 10 cups (I think) and it last us, 2 adults, about a week; longer if we are lucky. I store it in a Ziploc. I haven't found a container yet that I like. (Ya I know, talk about picky.) The grand thing about this is a good portion can come from your FOOD STORAGE!!!

Chewy Homemade Granola
3 cups oats
1/2 cup powdered milk
1/2 cup sunflower seeds (optional)
1/2 cup chopped nuts (we always do sliced almonds, but whatever you fancy)
1/2 cup unsweetened coconut flakes*
1/2 cup wheat germ or oat bran (I buy mine at a bulk foods hole-in-the-wall place)
1/2 cup brown sugar (less if you want to cut sugar)
1/2 cup oil
1/2 cup honey

Combine all ingredients, except oil and honey, in a large bowl and mix well. Combine oil and honey in a Pyrex and mix as well as you can. Then coat oat mixture. It will not really clump a lot at this stage.

Lightly, more in the corners, spray a large cookie sheet with sides. (Mine is 14x10) Then bake the granola at 325 for 8 - 12 minutes. Then remove from the oven, stir granola and return to the oven for another 8 - 12 minutes. (It clumps better when I stir frequently while baking.) My oven is possessed, so I only bake mine for about 8 minutes and it results in very chewy and soft granola. Of course, if you like yours crunchy and more nutty, bake it for longer.

Let cool and I like to add about 1/2 cup of Crasins.

For a lower calorie version you can subsitute all the oil for applesauce. It will not clump as well, but otherwise the taste is the same.

*Make sure the coconut you buy is not the kind covered in sugar.