We love pancakes at my house. Plain, with syrup, blueberries or Will's favorite peanut butter and jelly.
- 3/4 cup milk
- 2 tablespoons white vinegar
Pour above ingredients into a small/medium bowl. Let set for approx. 5 minutes
While milk is souring, combine the following in a small bowl
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Now add 1 large egg to milk and 1 teaspoon vanilla. Whisk together. Now add dry ingredients/flour mixture to milk wet ingredients/milk mixture. Whisk again. Try to get out most of the lumps.
Pour approx. 1/3 cup of pancake batter onto skillet at medium heat. Turn after approx 3 minutes or golden brown.
Friday, May 20, 2011
Wednesday, December 30, 2009
Cheesecake
Ingredients
Crust:
- 2 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/2 cup melted butter
Filling:
- 4 (8 oz.) packages of cream cheese
- 1 1/2 cups sugar
- 3 tablespoons flour
- 5 eggs
- 1 cup sour cream
- 1 tablespoon vanilla
- 1 tablespoon lemon juice
Directions
Crust:
Preheat oven to 325 degrees. Combine graham cracker crumbs and sugar. Stir in melted butter until moistened. Pour mixture into a 9 inch springform pan. Press the crumbs into the bottom and up the side of the pan (1 inch). Bake for approximately 10 minutes. Remove from oven and cool to room temperature.
Filling:
Cream the sugar, cream cheese (at room temperature) and flour with an electric mixer on medium until light and fluffy. On medium low, add eggs one at a time. Mix well after each egg is added. On low speed, add sour cream, lemon juice and vanilla until just combined.
Pour into room temperature crust. Bake for approximately 1 hour 15 minutes.
Remove from oven. (Take the cheesecake out of the oven before the center looks done. The center will continue to cook a little while after it is taken out of the oven.) Let cool completely to room temperature.
Refrigerate overnight. The cheesecake needs plenty of time to firm up.
Top with your favorite topping or not...your choice.
*This was my first attempt at making a cheesecake. My 13 year old nephew LOVES cheesecake, his exact words "it's just like a restaurants, but only better." In fact he ate more than the rest of us. The top of the cheesecake did crack but I think that is pretty common and didn't take away from the taste. This recipe comes from Bakerella's site. Yum.
Tracie
Crust:
- 2 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/2 cup melted butter
Filling:
- 4 (8 oz.) packages of cream cheese
- 1 1/2 cups sugar
- 3 tablespoons flour
- 5 eggs
- 1 cup sour cream
- 1 tablespoon vanilla
- 1 tablespoon lemon juice
Directions
Crust:
Preheat oven to 325 degrees. Combine graham cracker crumbs and sugar. Stir in melted butter until moistened. Pour mixture into a 9 inch springform pan. Press the crumbs into the bottom and up the side of the pan (1 inch). Bake for approximately 10 minutes. Remove from oven and cool to room temperature.
Filling:
Cream the sugar, cream cheese (at room temperature) and flour with an electric mixer on medium until light and fluffy. On medium low, add eggs one at a time. Mix well after each egg is added. On low speed, add sour cream, lemon juice and vanilla until just combined.
Pour into room temperature crust. Bake for approximately 1 hour 15 minutes.
Remove from oven. (Take the cheesecake out of the oven before the center looks done. The center will continue to cook a little while after it is taken out of the oven.) Let cool completely to room temperature.
Refrigerate overnight. The cheesecake needs plenty of time to firm up.
Top with your favorite topping or not...your choice.
*This was my first attempt at making a cheesecake. My 13 year old nephew LOVES cheesecake, his exact words "it's just like a restaurants, but only better." In fact he ate more than the rest of us. The top of the cheesecake did crack but I think that is pretty common and didn't take away from the taste. This recipe comes from Bakerella's site. Yum.
Tracie
Tuesday, December 29, 2009
Guacamole
My hubs is very difficult to buy for...I don't even attempt to buy presents for him anymore. He orders whatever he wants for his birthday, Christmas, Flag Day or whatever holiday it happens to be, and he's happy. This Christmas the hubby's sister and family presented him with an array of food gifts...hot sauces, bacon cheddar crickets (I'm not kidding)and some chili lime tortilla chips. We tried them last night and I decided that guacamole was the way to go. So I pulled out my new The Pioneer Woman cookbook...which I love...and found her guacamole recipe. It's really her pico de gallo recipe with mushed up avocado. I have one word...yum.
Pico de gallo
Ingredients
- roma tomatoes (equal parts to onion and cilantro)
- yellow or white onion (equal parts to tomato and cilantro)
- fresh cilantro (equal parts to tomato and onion)
- 1 to 2 jalapenos (get rid of the seeds and white membrane if you don't want the HEAT)
- 1 lime
- pinch of salt
Directions
- Dice the tomatoes and onions. Make sure you have equal parts of each. Then grab a handful of cilantro (I LOVE that smell), chop it up. Again make sure you have equal parts to the onion and tomatoes...it really does seem like a lot of cilantro. Now dice up the jalapeno. Mix it up, add the juice of half a lime and a pinch of salt. Taste using a tortilla chip to make sure you've got enough salt.
Guacamole
- Slice your avocados lengthwise and remove the pit (I used 3 avocados, but the amount you need depends on how much guacamole you need/want). Put them all in a big bowl or plate and mush it up with a fork...lumps are fine. Add pico de gallo to the mixture and stir. Add in as much as your would like.
The pico de gallo and guacamole will only be good refrigerated for around 24 hours.
I really loved this guacamole and I'm not the biggest fan. Next time...and there will be a next time...I won't use as many onions, maybe cut down by a 1/3rd also I didn't have enough avocados for the amount of pico de gallo I added. So next time, add the pico de gallo a little at a time. Otherwise great pico de gallo and guacomle...great with quesadillas or just on tortilla chips...yum!
Pico de gallo
Ingredients
- roma tomatoes (equal parts to onion and cilantro)
- yellow or white onion (equal parts to tomato and cilantro)
- fresh cilantro (equal parts to tomato and onion)
- 1 to 2 jalapenos (get rid of the seeds and white membrane if you don't want the HEAT)
- 1 lime
- pinch of salt
Directions
- Dice the tomatoes and onions. Make sure you have equal parts of each. Then grab a handful of cilantro (I LOVE that smell), chop it up. Again make sure you have equal parts to the onion and tomatoes...it really does seem like a lot of cilantro. Now dice up the jalapeno. Mix it up, add the juice of half a lime and a pinch of salt. Taste using a tortilla chip to make sure you've got enough salt.
Guacamole
- Slice your avocados lengthwise and remove the pit (I used 3 avocados, but the amount you need depends on how much guacamole you need/want). Put them all in a big bowl or plate and mush it up with a fork...lumps are fine. Add pico de gallo to the mixture and stir. Add in as much as your would like.
The pico de gallo and guacamole will only be good refrigerated for around 24 hours.
I really loved this guacamole and I'm not the biggest fan. Next time...and there will be a next time...I won't use as many onions, maybe cut down by a 1/3rd also I didn't have enough avocados for the amount of pico de gallo I added. So next time, add the pico de gallo a little at a time. Otherwise great pico de gallo and guacomle...great with quesadillas or just on tortilla chips...yum!
Monday, December 28, 2009
Blue cheese rolls
Ingredients:
2 sticks (1 cup) butter
4 oz. blue cheese
2 cans flaky biscuits
Directions:
Preheat oven to 350 degrees.
While the oven is preheating, put butter and blue cheese on baking sheet and place in oven to melt...a fantastic aroma will fill your kitchen...love this. Meanwhile, take biscuits and cut into quarters. Once the butter is melted take the quartered biscuits and rub them around in the yummy butter and blue cheese mix. Bake these delicious rolls 8 to 12 minutes. Then the best part, get your pastry brush and coat them with the blue cheese/butter mixture. Pure heaven!!
Just a side note...you can bake these rolls of pure bliss on a different baking sheet after coating them in the blue cheese/butter mixture. Also these can be frozen. I'm currently on maternity leave with my precious baby girl and I pop a few in the microwave for 30 seconds...yum and sigh.
from The Pioneer Woman Cooks...gosh I love her site.
2 sticks (1 cup) butter
4 oz. blue cheese
2 cans flaky biscuits
Directions:
Preheat oven to 350 degrees.
While the oven is preheating, put butter and blue cheese on baking sheet and place in oven to melt...a fantastic aroma will fill your kitchen...love this. Meanwhile, take biscuits and cut into quarters. Once the butter is melted take the quartered biscuits and rub them around in the yummy butter and blue cheese mix. Bake these delicious rolls 8 to 12 minutes. Then the best part, get your pastry brush and coat them with the blue cheese/butter mixture. Pure heaven!!
Just a side note...you can bake these rolls of pure bliss on a different baking sheet after coating them in the blue cheese/butter mixture. Also these can be frozen. I'm currently on maternity leave with my precious baby girl and I pop a few in the microwave for 30 seconds...yum and sigh.
from The Pioneer Woman Cooks...gosh I love her site.
Paula Deen's Chicken and Rice Casserole
Ingredients:
- 2 (14 1/2-ounce) can green beans, drained and rinsed
- 3 cups diced cooked chicken
- 1 medium onion, diced and sauteed
- 1 (8-ounce) can water chestnuts, drained and chopped
- 1 (4-ounce) can pimentos, drained
- 1 (10 3/4-ounce) can condensed cream of celery soup
- 1 cup mayonnaise
- 1 (6-ounce) box long-grain and wild rice, cooked according to package directions
- 1 cup grated sharp Cheddar
- Pinch salt
Directions:
Preheat oven to 350 degrees F.
Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.
Not bad...my husband liked this more than I did. I did make a few modifications. I used only one can of green beans (which was plenty) and I left out the water chestnuts (didn't have any on hand). Don't forget to saute the onions. Crunchy onions are not my thing and not so good in this casserole. Otherwise easy meal for a work night.
- 2 (14 1/2-ounce) can green beans, drained and rinsed
- 3 cups diced cooked chicken
- 1 medium onion, diced and sauteed
- 1 (8-ounce) can water chestnuts, drained and chopped
- 1 (4-ounce) can pimentos, drained
- 1 (10 3/4-ounce) can condensed cream of celery soup
- 1 cup mayonnaise
- 1 (6-ounce) box long-grain and wild rice, cooked according to package directions
- 1 cup grated sharp Cheddar
- Pinch salt
Directions:
Preheat oven to 350 degrees F.
Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.
Not bad...my husband liked this more than I did. I did make a few modifications. I used only one can of green beans (which was plenty) and I left out the water chestnuts (didn't have any on hand). Don't forget to saute the onions. Crunchy onions are not my thing and not so good in this casserole. Otherwise easy meal for a work night.
Attempts at the Delicious
I have always enjoyed baking but only recently found enjoyment in cooking. Through the first 2 years of my marriage, my husband did the majority of the cooking at our house. I was completing graduate school and after graduating worked later hours than my hubs. Finally I accepted a position with much better hours and my attempt at cooking begin. During my pregnancy my nesting made its way into the kitchen and I attempted various recipes and turns out I actually enjoyed cooking.
Tracie
Cooking is like love. It should be entered into with abandon or not at all. Harriet Van Horne
Tracie
Cooking is like love. It should be entered into with abandon or not at all. Harriet Van Horne
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