These are my FAVORITE waffles!!! I picked this recipe up from the Hart family. They are SUPER easy to make and are incredibly delicious! I hope you love this recipe as much as we do!
2 1/4 sifted flour
4 tsp baking powder
3/4 tsp salt
1 1/2 T sugar
2 beaten eggs
2 1/4 C. Milk
3/4 C salad oil
Combine and enjoy!
Saturday, November 21, 2009
Tuesday, November 18, 2008
Pumpkin Dinner Rolls
Okay so I was hunting for a pumpkin dinner roll recipe a few weeks ago and this i the one that I found and tried! It was amazing! It was so delicious!!! Even though they are called halloween pumpkin rolls, they are definitely an ALL year roll!!! I couldn't get enough of them :) I'm sure they will make a great addition to Thanksgiving dinner this year!!!
ENJOY!!
HALLOWEEN PUMPKIN DINNER ROLLS RECIPE
Makes 24 tasty rolls for the morgue table
1/4-ounce fresh package (about 2 1/2 teaspoons) active dry yeast (check expiration date)
1/3 cup granulated sugar
3/4 cup fresh milk, heated to lukewarm (Check Date)
7 to 8 cups all-purpose flour
1 16-ounce can pumpkin puree or 2 cups fresh homemade pumpkin puree
1 teaspoon freshly grated nutmeg
1 teaspoon plain salt or iodized salt
1-1/2 sticks (3/4 cup) unsalted, fresh cold butter, cut into small bits
1 large fresh whole egg, beaten lightly (Check Date)
In a small bowl, proof (test) the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy. If it does not foam or bubble, STOP and obtain some fresh yeast, before you start this recipe. In a large mixing bowl combine 7 cups of the flour, nutmeg, salt, and remaining sugar. Mix well. Blend in the butter until the mixture resembles coarse meal. Add the whole egg, the pumpkin puree, and the foamy yeast mixture. Stir the dough until it is mixed together, very well.
Open your oven door and check inside for Ghosts or Goblins...!
Then preheat your oven to 350°F.
Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking. Knead the dough for 15 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in size. Turn the dough out onto a work surface, divide it into 24 pieces, and form each piece into a ball. Fit the balls into two (2) buttered 10-inch springform pans and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in size.
Preparation HINT:
An egg wash made by beating 1 large egg yolk with 1 tablespoon water.
Brush the rolls with the egg wash and bake them in the middle of your preheated 350°F. oven for 40 to 50 minutes, or until they are golden brown. Let the rolls cool slightly in the pan, remove the side of the pan, and serve these rolls warm.
These rolls are crusty on the outside and warm and soft on the inside, and it's a simple, easy Halloween recipe to make. They go well with a Halloween dinner party. Great with squash or pumpkin soup or for making Halloween or Thanksgiving sandwiches.
Preparation and Baking HINT:
If your home or apartment is cool, and to cut down on rising time, let the dough rise in your oven, preheated to 200°F. and then turned off. Bake the rolls for about 35 minutes instead of the 45 to 50 minutes as noted in the recipe.
Please enjoy this recipe and have a very happy and safe Halloween and Holiday season.
ENJOY!!
HALLOWEEN PUMPKIN DINNER ROLLS RECIPE
Makes 24 tasty rolls for the morgue table
1/4-ounce fresh package (about 2 1/2 teaspoons) active dry yeast (check expiration date)
1/3 cup granulated sugar
3/4 cup fresh milk, heated to lukewarm (Check Date)
7 to 8 cups all-purpose flour
1 16-ounce can pumpkin puree or 2 cups fresh homemade pumpkin puree
1 teaspoon freshly grated nutmeg
1 teaspoon plain salt or iodized salt
1-1/2 sticks (3/4 cup) unsalted, fresh cold butter, cut into small bits
1 large fresh whole egg, beaten lightly (Check Date)
In a small bowl, proof (test) the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy. If it does not foam or bubble, STOP and obtain some fresh yeast, before you start this recipe. In a large mixing bowl combine 7 cups of the flour, nutmeg, salt, and remaining sugar. Mix well. Blend in the butter until the mixture resembles coarse meal. Add the whole egg, the pumpkin puree, and the foamy yeast mixture. Stir the dough until it is mixed together, very well.
Open your oven door and check inside for Ghosts or Goblins...!
Then preheat your oven to 350°F.
Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking. Knead the dough for 15 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in size. Turn the dough out onto a work surface, divide it into 24 pieces, and form each piece into a ball. Fit the balls into two (2) buttered 10-inch springform pans and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in size.
Preparation HINT:
An egg wash made by beating 1 large egg yolk with 1 tablespoon water.
Brush the rolls with the egg wash and bake them in the middle of your preheated 350°F. oven for 40 to 50 minutes, or until they are golden brown. Let the rolls cool slightly in the pan, remove the side of the pan, and serve these rolls warm.
These rolls are crusty on the outside and warm and soft on the inside, and it's a simple, easy Halloween recipe to make. They go well with a Halloween dinner party. Great with squash or pumpkin soup or for making Halloween or Thanksgiving sandwiches.
Preparation and Baking HINT:
If your home or apartment is cool, and to cut down on rising time, let the dough rise in your oven, preheated to 200°F. and then turned off. Bake the rolls for about 35 minutes instead of the 45 to 50 minutes as noted in the recipe.
Please enjoy this recipe and have a very happy and safe Halloween and Holiday season.
Beef Stroganoff
1 lb. ground beef
1 onion, chopped
fresh mushrooms, chopped
1/2 c. beef bouillon
1 c. sour cream
1 can cream of mushroom soup.
saute mushrooms and onions. Set aside. Brown the beef. in a bowl combine beef bouillon, sour cream, cream of mushroom soup and the sauted veggies. mix well. Then add to the beef and simmer until the noodles are ready. rinse and drain noodles and pour the stroganoff on top.
I love it!!!
1 onion, chopped
fresh mushrooms, chopped
1/2 c. beef bouillon
1 c. sour cream
1 can cream of mushroom soup.
saute mushrooms and onions. Set aside. Brown the beef. in a bowl combine beef bouillon, sour cream, cream of mushroom soup and the sauted veggies. mix well. Then add to the beef and simmer until the noodles are ready. rinse and drain noodles and pour the stroganoff on top.
I love it!!!
Lime Butter Chicken
This is one of my favorites!!! Its a recipe the Harts love and I've truly fallen in love with!!! This one deserves 5 stars!!!
6 chicken breasts, boned & skinned
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. cooking oil
Juice of 1 lg. Lime
1/2 c. REAL butter (do not use margarine!)
1/2 tsp. minced chives
1/2 tsp. dill weed.
Sprinkle chicken on both sides with salt and pepper. Place oil in a large frying pan and heat to medium temperature. Add chicken and saute about 4 minutes or until lightly browned. Turn chicken. Cover and reduce heat to low. Cook 10-12 minutes or until fork can be inserted in chicken with ease and chicken is cooked through. Remove chicken and keep warm. Drain off oil and disccard. In the same pan add lime juice and cook over low heat until juices begin to bubble. Add butter, stirring until butter becomes opaque and forms a thickened sauce. Stir in chives and dill weed. Spoon over chicken. (serves 6)
NOTE: I highly recommend doubling the sauce! Its amazing and you'll definitely want lots to pour over your chicken.
Also recommended to serve with rice.
ENJOY!!!
6 chicken breasts, boned & skinned
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. cooking oil
Juice of 1 lg. Lime
1/2 c. REAL butter (do not use margarine!)
1/2 tsp. minced chives
1/2 tsp. dill weed.
Sprinkle chicken on both sides with salt and pepper. Place oil in a large frying pan and heat to medium temperature. Add chicken and saute about 4 minutes or until lightly browned. Turn chicken. Cover and reduce heat to low. Cook 10-12 minutes or until fork can be inserted in chicken with ease and chicken is cooked through. Remove chicken and keep warm. Drain off oil and disccard. In the same pan add lime juice and cook over low heat until juices begin to bubble. Add butter, stirring until butter becomes opaque and forms a thickened sauce. Stir in chives and dill weed. Spoon over chicken. (serves 6)
NOTE: I highly recommend doubling the sauce! Its amazing and you'll definitely want lots to pour over your chicken.
Also recommended to serve with rice.
ENJOY!!!
Thursday, November 6, 2008
ORANGE PUMPKIN SOUP
I love pumpkin and I've been cooking a lot of food that includes pumpkin :) Anyways I think this is fabulous recipe and I find it absolutely delicious and charming! It makes the kitchen smell divine and its perfect for a chilly fall day!!! I highly recommend this soup!!! (*I didn't strain it because I perferred the thicker texture, and I recommend Turning Leaf Sauvignon Blanc for the white wine.)
1 small (2 pound) pumpkin, halved, strings and seeds discarded (or seeds reserved for roasting)
1 acorn squash (about 1 pound), halved, strings and seeds discarded
2 tablespoons olive oil
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus more for garnish
4 sprigs fresh thyme
2 medium yellow onions, peeled and halved
3 medium carrots, peeled and halved lengthwise
2 medium shallots, peeled and halved
1/2 medium orange
3 bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup dry white wine
6 cups chicken stock
1/2 cup fresh orange juice
1/4 cup plus 1 tablespoon dark brown sugar
1 tablespoon plus 1 teaspoon balsamic vinegar
1/4 cup heavy cream
Preheat the oven to 375 degrees F.
Rub the pumpkin and squash halves with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; place flesh side down in a large roasting pan. Place thyme sprigs under each half. Toss the onions, carrots, shallots, orange and bay leaves with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and place in the roasting pan. Roast until the vegetables are well browned, about 1 1/2 hours, occasionally stirring the vegetables (except the pumpkin and squash). Remove the orange if it begins to brown before other vegetables.
Remove the pan from the oven and let sit until the vegetables are cool enough to handle. Meanwhile, remove the thyme and bay leaves and discard. Once cool, scoop the flesh from the pumpkin and squash and transfer back to roasting pan. Place the roasting pan over 2 burners over medium heat. Season with the remaining 1 1/2 teaspoons salt, cloves, and allspice and add wine to deglaze the pan. Add 2 cups stock and bring to a simmer. Cook for 20 minutes. Remove the orange and discard.
Transfer the soup in small batches to a food processor or blender and puree until very smooth. Strain the mixture through a sieve into a medium saucepan or soup pot. Add the remaining 4 cups stock, orange juice, brown sugar, and balsamic vinegar and bring to a simmer. Add cream and stir to combine. Garnish with freshly ground black pepper.
Pasted from
1 small (2 pound) pumpkin, halved, strings and seeds discarded (or seeds reserved for roasting)
1 acorn squash (about 1 pound), halved, strings and seeds discarded
2 tablespoons olive oil
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus more for garnish
4 sprigs fresh thyme
2 medium yellow onions, peeled and halved
3 medium carrots, peeled and halved lengthwise
2 medium shallots, peeled and halved
1/2 medium orange
3 bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup dry white wine
6 cups chicken stock
1/2 cup fresh orange juice
1/4 cup plus 1 tablespoon dark brown sugar
1 tablespoon plus 1 teaspoon balsamic vinegar
1/4 cup heavy cream
Preheat the oven to 375 degrees F.
Rub the pumpkin and squash halves with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; place flesh side down in a large roasting pan. Place thyme sprigs under each half. Toss the onions, carrots, shallots, orange and bay leaves with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and place in the roasting pan. Roast until the vegetables are well browned, about 1 1/2 hours, occasionally stirring the vegetables (except the pumpkin and squash). Remove the orange if it begins to brown before other vegetables.
Remove the pan from the oven and let sit until the vegetables are cool enough to handle. Meanwhile, remove the thyme and bay leaves and discard. Once cool, scoop the flesh from the pumpkin and squash and transfer back to roasting pan. Place the roasting pan over 2 burners over medium heat. Season with the remaining 1 1/2 teaspoons salt, cloves, and allspice and add wine to deglaze the pan. Add 2 cups stock and bring to a simmer. Cook for 20 minutes. Remove the orange and discard.
Transfer the soup in small batches to a food processor or blender and puree until very smooth. Strain the mixture through a sieve into a medium saucepan or soup pot. Add the remaining 4 cups stock, orange juice, brown sugar, and balsamic vinegar and bring to a simmer. Add cream and stir to combine. Garnish with freshly ground black pepper.
Pasted from
Tuesday, November 4, 2008
Butter Lettuce
This has to be like my all time favorite salad! It has such a wonderful and unique flavor!
1-2 heads of butter lettuce
1 cucumber (optional)
Dressing--
2 Tbsp Olive oil
1 Tbsp Lemon juice
1-2 cloves garlic
salt and pepper to taste
Mash the garlic in a small bowl and mix with the olive oil, lemon juice and salt and pepper.
Cut up and wash the lettuce and cucumber. When ready to serve dress with the dressing. And enjoy!!!
1-2 heads of butter lettuce
1 cucumber (optional)
Dressing--
2 Tbsp Olive oil
1 Tbsp Lemon juice
1-2 cloves garlic
salt and pepper to taste
Mash the garlic in a small bowl and mix with the olive oil, lemon juice and salt and pepper.
Cut up and wash the lettuce and cucumber. When ready to serve dress with the dressing. And enjoy!!!
FARFALLE PASTA WITH BROCCOLI
This was a fun pasta and really good! Its a little spicy for younger children and those who don't like a little spice. Then again I might have been a little generous with adding the red pepper :) Enjoy!
FARFALLE PASTA WITH BROCCOLI
1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.
Pasted from
(I took out the anchovies from this recipe
Because it doesn't appeal to my taste at all.
So if you like them you can look up the recipe
online.)
FARFALLE PASTA WITH BROCCOLI
1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.
Pasted from
(I took out the anchovies from this recipe
Because it doesn't appeal to my taste at all.
So if you like them you can look up the recipe
online.)
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