Chef Danielle

MOVED!

2011-10-19T18:39:00.001-07:00

I have moved all of these things on this blog to this blog:

Danielle's Spot

For more tutorials and recipes and stuff, go there :)

Gluten-Free Waffles

2011-09-01T17:40:00.000-07:00

Makes 3 big waffles. Mine are probably a 6" diameter or something like that.

1 1/2 cups of my favorite gluten-free blend
2 tsp baking powder
4 dashes salt
3 tsp agave
3 eggs (separate egg whites)
3 tbs coconut oil (or butter)
1 1/2 cups coconut milk (or any kind of milk)

Mix dry ingredients in one bowl. Mix liquids in a separate bowl, keeping egg whites by themselves. Mix the dry and wet ingredients together until all dry ingredients are moistened. Don't mix too much! Blend egg whites until stiff. Fold into batter.

YUM!

Gluten Free Crepes

2011-05-08T16:38:00.000-07:00

These crepes are so good and so easy! One of the few gluten free recipes that I don't really feel like I'm eating gluten free! Yay!

1 1/4 cups milk (you can use dairy-free milk)
2 large eggs
2 tablespoons coconut oil (or butter)
1 cup gluten-free flour
1/2 tsp xanthan gum
1/2 tsp salt
1 tsp sugar
1/2 tsp vanilla
1/8 tsp baking powder

Mix all ingredients in blender until combined. Heat a non-stick skillet to medium heat. Put 1/4 cup batter in heated pan and spread around pan to about an 8" diameter circle (it wont ever be perfect!). Let sit for a minute until you are able to flip it. Flip crepe and let sit a minute. Slide off onto plate and put paper towels/napkins in between each crepe.

We like to put berries, or jam in ours!

Gluten Free German Pancakes

2011-03-19T11:09:00.001-07:00

My awesome gluten-free brother sent me this recipe. He got it from withasmile.wordpress.com, but we've adjusted it a bit to our liking. For gluten-free, this is quite good! As with all my gluten-free recipes, I still suggest normal white flour/wheat flour if you can tolerate gluten! This doesn't compare to the norm. But it definitely beats no german pancakes:)

INGREDIENTS:

6 large eggs
1/2 cup Gluten Free Flour
1/2 tsp salt
2/3 cup milk (this can be substituted with soy, rice, etc)
2 TBS butter, room temp
1 TBS coconut oil

Preheat oven to 450 degrees. Grease a 9x11 cake pan.

Beat eggs in blender until they are thick and fluffy (a couple minutes). Add flour, salt, and milk and mix until blended. Blend in butter and coconut oil.

Pour batter into prepared pan. Bake for 10-15 minutes or until puffed and lightly browned.

*If you don't have coconut oil, you could just add another tablespoon of butter. I try to get as little dairy in as possible, that's why I used coconut oil instead of butter.

Gluten-free, sugar-free no bake cookies

2011-03-15T16:31:00.000-07:00

I got this recipe from an agave cookbook called "Everyday Agave", but tweaked it a bit. These cookies are so tasty! They are perfect for lymies like myself who have an addiction to treats...but can't have sugar or gluten

Ingredients:

1/2 cup cream
1 cup agave
1/4 cup butter
1/4 cup cocoa powder
1/2 cup unsweetened creamy peanut butter
1/2 tsp vanilla
3 cups quick oats (if you are concerned about the cross-contamination of gluten they sell gluten-free quick oats)

Directions:

In a medium saucepan add cream, agave, butter and cocoa powder. Bring to a boil over medium heat. Boil for 5 minutes, stirring frequently. Remove from heat.

Stir in peanut butter and vanilla. Stir until peanut butter is mostly dissolved. Add quick oats and stir until fully coated.

Spoon mounds onto cookie sheet and refrigerate until firm.

Practically sugar free, definitely gluten free, chocolate chip cookie

2011-01-25T20:35:00.000-08:00

I have tried many MANY gluten free, sugar free cookies where all the comments say it's amazing, better than normal cookies. I try them, and they taste like CRAPOLA! Well, I finally tried and tweeked a recipe I found and came up with this! It is VERY tasty! Now I must leave a disclaimer- I probably still wouldn't make these for guests who have normal cookies all the time. But for a person with a gluten-free, sugar-free diet, these are just scrumptious!

The only sugar in this recipe is from the chocolate chips- the rest is completely sugar-free and gluten-free!

Ingredients:

1 and 1/2 Cups Agave Nectar
3 Cups my preferred gluten-free blend
1 1/2 tsp xanthan gum
1/2 Cup Butter (1 stick)
2 Eggs
1 tsp. Vanilla Extract
1/4 tsp. Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
1 pkg. Chocolate Chips

Directions:

Preheat the oven to 375. In a large mixing bowl, combine butter with Agave and mix well with a hand mixer. When combined, add in the eggs, one at a time. Add in the vanilla and mix well.

In separate bowl, mix in the baking soda, flour, and salt. Add the flour mixture to the liquid mixture, one cup at a time, and mix well. Stir in the chocolate chips until combined.

With a cookie scoop or a tablespoon, scoop out the cookies onto a cookie sheet, leaving them about 2 inches apart in all directions. Bake until golden, about 10-12 minutes.

My favorite gluten-free blend

2011-01-25T20:30:00.000-08:00

My brother, Jacob, is a health nut. He has experimented a TON with gluten-free flours and found this blend to be the best. After my experimentation, I agree!

3 cups sorghum flour
1 cup millet flour
1 1/3 cups potato starch
2/3 cup tapioca starch

Sift together all ingredients until well blended. Store in an airtight container in the refrigerator or freezer.

For the most part you can substitute this in any recipe and add 1/2 tsp of xanthan gum per cup of flour.

Chicken Pecan Cheese Salad

2011-01-08T11:24:00.000-08:00

This salad is TO DIE FOR! My sister Amy gave me the recipe and let me tell you- I ate this three days in a row! It's soooo easy, sooo quick, and sooo tasty. Definitely one for the guests!

Whole Wheat Pizza Crust

2010-07-29T18:59:00.000-07:00

I got this recipe from the lovely Stephanie of NieNie Dialogues. When I saw the recipe, I knew I had to try it! My husband was weary of it at first...just by me saying "Whole Wheat Pizza", he was scared. However, he said that he couldn't tell the difference and that I could keep using that for our pizza crust! I make this with fresh whole wheat ground the very same day- which makes for a very healthy pizza!

Ingredients

2 3/4 cup whole wheat flour
2 1/2 tsp yeast (or one packet)
1 cup warm water
1 tsp salt
2 tbs oil
1/4 tsp sugar

Instructions

Add yeast to cup of warm water. Let sit

Mix dry ingredients together, then add oil. Add yeast mixture and knead for approximately 5 minutes. Let rise for 30-45 minutes.

Preheat oven to 450.

Roll dough out onto a cookie sheet. Cook for 7 minutes (WITHOUT toppings- this helps it so it's not soggy). Take out of oven and add toppings. Cook for 8-10 more minutes.

BBQ Pork Pizza

2010-07-29T18:48:00.001-07:00

I got this recipe from my amazing sister Lizzie. She made this for me and my husband while visiting and we absolutely FELL INLOVE with it! This is definitely one to impress and don't let the instructions scare you. It's actually very easy! The great thing is, the leftover pork can be frozen in a freezer ziploc bag, and thawed for later use!

Ingredients:

Boneless pork loin
salt
1 cup ketchup
1 cup brown sugar
1 TBS liquid smoke
onion
fresh cilantro
monterey jack cheese
pizza crust dough (you can buy at store, or make your own- see my whole wheat pizza crust recipe)

Instructions:

Mix ketchup, brown sugar, and liquid smoke.

Cut pork into four chunks. Put in crock pot. Salt pork very liberally. Pour ketchup mixture over pork. Put crock pot on low for 10 hours.

Take pork out and shred. It should fall apart very easily, so you can do this part with a fork! Put back in crock pot and stir pork around to get leftover BBQ sauce all over it. Taste, and if you feel it needs a stronger BBQ taste, make the ketchup mixture again and mix in with shredded pork.

Caramelize onions: Slice onion into VERY THIN slices. AS THIN as you can get them! Put skillet on medium with a bit of oil and put onions in for 30 minutes, until caramelized.

Put caramelized onions on pizza dough. Then put shredded pork. Then put shredded jack cheese. Cook for however long the pizza crust needs to be cooked.

Once out of the oven, sprinkle fresh chopped cilantro on top and eat!

Chicken Fajitas

2010-07-06T19:27:00.001-07:00

Berry Smoothies

2010-07-06T19:24:00.000-07:00

Taco Salad

2010-07-06T19:22:00.000-07:00

Steak & Veggie Kebabs

2010-07-02T20:59:00.000-07:00

Fettuccini Alfredo

2010-06-24T19:42:00.000-07:00

Lizzie's French Bread....YUM!

2010-01-23T13:10:00.000-08:00

Chicken Kebabs

2009-06-09T15:25:00.000-07:00

Chicken & Broccoli Braid

2009-05-30T17:10:00.001-07:00

Wheat Bread

2009-05-30T17:08:00.000-07:00

One Hour Cinnamon Rolls

2009-04-05T19:02:00.001-07:00

Creamy Chicken & Pasta Bake

2009-04-05T18:52:00.000-07:00

Muddy Buddies

2009-04-05T18:30:00.000-07:00

Peanut Butter Surprise Cookies

2009-03-24T20:11:00.000-07:00

DIRECTIONS:

Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.

In electric mixer, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1-2 hours.

Preheat the oven to 350 degrees.

In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.

Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."

Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.

Caesar Pockets

2009-03-24T20:05:00.001-07:00

Pizza and Breadsticks

2009-02-15T19:13:00.000-08:00

INGREDIENTS:

2 T yeast
1/2 cup warm water
1/2 T sugar

1/2 cup milk
3 cup very warm water
3 T oil or melted butter
3 tsp salt
1/2 cup sugar

11-12 cups of flour

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DIRECTIONS:

Mix first three ingredients in a bowl. Set aside. Mix next 5 ingredients in electric mixer. Add first mixture, mix. Add flour and kneed for approximately 5 minutes. Take dough out, and put in a greased bowl. Put towel over the bowl and let dough raise until it has doubled, around an hour. Divide into 4 pieces for 4 full sized pizza's.

Classic Pepperoni Pizza:
Spread tomato sauce over pizza. Sprinkle basil and garlic powder, or Italian seasoning. Top with mozzarella cheese. Spread with Pepperoni.
Healthy Pizza:
Spread french onion dip over pizza. Sprinkle basil and garlic powder, or Italian seasoning. Cover entire pizza with one layer of spinach. Then add chopped green peppers, sliced mushrooms, and top with Canadian bacon.

Breadsticks:
Roll dough out 1/4 inch thick. Slice with pizza cutter to desired length. Take two pieces and wrap one around the other. Brush on a generous amount of melted butter. Sprinkle garlic powder.

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OPTIONS:

Divide dough into 6-8 pieces for smaller individual pizzas.
Make pizzas and then freeze.

Bake fresh at 425 for 15 minutes. For frozen pizzas, bake for 20-25 minutes.

Crunch Oriental Beef Salad

2009-01-30T17:24:00.000-08:00

INGREDIENTS:
1 1/2 pounds beef flank steak
2 TBS each: vegetable oil, soy sauce, rice wine vinegar (I just used "Rice Vinegar" I don't know if it's the same thing or not, but it tasted great)
1/2 cup water
1 cup each: thinly sliced celery and shredded red cabbage
4 green onions, sliced
1 package (3 oz) beef flavor Ramen noodles
1 tsp sugar
1 tsp each: instant beef bouillon and garlic powder
1 head romain, torn into bite-size pieces
1/2 cup slivered almonds
2 TBS toasted sesame seeds*
Ginger dressing (recipe follows)

DIRECTIONS:
Partially freeze flank steak by placing in freezer two hours prior to preparation time (this isn't a MUST-it is only to make it easier to cut, I didn't do it today and was just fine). Make marinade by combining water, oil, soy sauce, vinegar, sugar, bouillon granules, and garlic powder; mix well. Stir in beef flavor packet from soup mix. Slice steak diagonally across the grain into 1/4 inch thick slices; cut slices crosswise into 1 1/2 inch strips. Place beef and marinade in plastic zip-loc bag, turning occasionally. Marinate for at least 30 minutes. Prepare Ginger dressing. Drain beef; heat large non-stick frying pan over medium-high heat until hot. Stir-fry beef, 1/2 at a time, 5 to 6 minutes or until brown. Remove beef from pan after each batch is cooked. Drain beef, add Ginger Dressing and toss with lettuce, celery, cabbage, almonds, and broken ramen noodle. Place in serving bowl. Sprinkle with sesame seeds. Makes 6 servings.

*To toast sesame seeds, heat sesame seeds in small pan over medium heat until golden, stirring constantly. Remove from heat and pour into small dish to prevent further browning.

Ginger Dressing

1/4 cup sugar
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1/4 tsp ground ginger (this is in the spice section in the store)
1/4 tsp pepper
1 tsp salt

Combine sugar, oil, salt, vinegar, ginger, and pepper in small bowl, whisk until blended. Yield: about 2/3 cup.

Easy Chicken Parmesan

2009-01-30T17:23:00.000-08:00

DIRECTIONS:
Salt and pepper the chicken on both sides. Sauté in a little olive oil in a skillet over medium high heat for 5 minutes a side.

Add the garlic and let cook 30 seconds or so.

Add the crushed tomatoes. Turn heat down to medium or medium low. Turn the chicken in the sauce until covered. If using dry basil go ahead and sprinkle some in now. Cover with a lid or foil and cook for 10-15 minutes, depending on how big the breasts are.

When chicken is cooked through, sprinkle a few tablespoons of cheese on top of each breast. If using fresh basil, sprinkle it in now. Cover with lid and cook until cheese melts, no more than a few minutes.

Chicken Pot Pie

2009-01-30T17:14:00.000-08:00

This recipe makes 2-3 pies, depending on the size of the pie pan.

INGREDIENTS:
1 whole chicken
1 large onion, whole--quartered
3 celery leaves
3 sprigs parsley
2 1/2 teaspoons salt
10 whole peppercorns
1 bay leaf
2 cups water
1 pound baby carrots
15 small pearl onions, peeled
1/2 cup flour
1 teaspoon salt
1 1/3 dashes pepper
1/2 cup milk
1 double pie crust

DIRECTIONS:
Put first 8 ingredients into pot and bring to boil and let simmer for 1 1/2 hours or until chicken is tender. Remove chicken let cool. Remove chicken from the bones in large pieces. It should measure 5 cups. Strain stock, skim fat, and add water to make 4 cups if necessary. In stock, cook carrots and onions covered 20 minutes or until tender. Strain, liquid should measure 3 cups. In small bowl combine flour, salt and pepper. Stir in milk until smooth. Add to stock in pan; bring to boil stirring. Reduce heat simmer 8 minutes or until sauce is thick. Add chicken and vegetable, let cool and put in pie crust. Put slits in the top of the pie. Bake 375 for 45-60 minutes or until bubbly. You may freeze this pie before you bake it. Wrap up the pie in freezer foil. When you are ready to bake it take off the foil. If the pie plate is glass, put the pie in the oven first, then turn the oven to 375. Bake for at least one and half hours, possibly two, until bubbly.

Chicken and Rice

2009-01-30T17:11:00.000-08:00

INGREDIENTS:
1 1/2 pounds breasts and thighs or whole chicken
1 1/2 cups brown and wild rice
3/8 teaspoon poultry seasoning
2 dashes granulated garlic
2 cube chicken bouillon
1 cube beef bouillon
3 tablespoons dried onions
baby carrots
3 cups water

DIRECTIONS:
Put rice in large pan, add seasonings and onions, layer baby carrots if desired, then put chicken on last. Pour water over chicken. Cover and cook at 350 for 2 hours or until rice is done. Rice is done when it has absorbed most or all liquid and is soft.

If you have a timer on your oven you can put your chicken pieces in frozen.

Fudge Truffle Cheesecake

2009-01-30T16:53:00.000-08:00

SERVINGS: 16

INGREDIENTS:
1 cup chocolate wafer cookie crumbs
4 tablespoons butter, melted
2 pounds bittersweet chocolate, chopped, or 5 1/3 cups of semisweet chocolate chips
2 cups heavy cream
1/4 cup cornstarch
1/2 cup heavy cream
2 tablespoons vanilla
1 1/2 pounds cream cheese, softened
1 1/2 cups sugar
4 eggs, at room temperature
2 ounces white chocolate, chopped (1/3 cup)
powdered sugar
cocoa powder

DIRECTIONS:
Make the chocolate crust:
Position a rack in the lower third of the oven and preheat to 325. Remove the sides from a 10x3 inch springform pan. Trim a 10 inch cardboard cake circle so that it fits snugly with the curved lip of the bottom of the springform pan. Cover the circle with a piece of heavy duty aluminum foil, leaving a 2 inch overhang all around the edge. Carefull attach the side of the pan so you do not tear the foil. Wrap the foil overhang halfway up the outside of hte pan. (Lining the bottom of the pan in this way will give the cheesecake an even flat base, making it easy to remove from teh pan.

In a small bowl, stir together the cookie crumbs and melted butter, stirring until well combined. Press the mixture evenly over the bottom of the prepared pan. Refrigerate the crust while you prepare the ganache and filling.

Make the ganache:
Place the chocolate in a medium bowl. In a small pan over med heat, bring the 2 cups of cream to a gentle boil. You may also use the microwave for this. Pour the got cream over the chocolate and allow the mixture to stand for 30 seconds to melt the chocolate. Whisk until smooth. Measure out 2 cups of the ganache for the cake filling and set aside. Measure out 1 cup of the ganache for the truffles, cover and refrigerate until firm enough to pipe. Cover the remaining ganache and set aside at room temperature.

Make the filling:
Place the cornstarch in a small bowl. Gradually whisk in the cream and the vanilla, and whisk until smooth.

In a large bowl beat cream cheese on low speed until creamy. Gradually add the sugar in a steady stream and beat at medium speed until blended. At low speed, one at a time, add the eggs, beating well after each addition. Slowly beat in teh reserved 2 cups of ganache. Beat in teh cornstarch mixture. Pour the filling into the prepared pan and, using a rubber spatula, smooth the top.

Bake the cheesecake for 1 hour and 15 minutes to 1 hour and 20 minutes, or until the center is set. (There will probably be cracks in teh top of the cheesecake; they will shrink as the cheesecake cools and then will be covered with frosting.) Turn off the oven. Prop open the oven door with a wooden spoon and allow the cheesecake to cool in the oven for an hour.

Set the cheesecake in the pan on a wire rack and cool completely.

Make the truffles:
Transfer the chilled 1 cup of ganache to a pastry bag fitted with a 1/2 inch plain tip. Pipe 16, 1 inch mounds with pointed peaks onto a clean baking sheet or use a spoon to make mounds. Refrigerate or freeze the truffles for 15-20 minutes, or just until firm enough to roll.

Sift a light dusting of powdered sugar over the truffles. Lightly coat your palms and fignertips with powdered sugar. With your fignertips, pinch a truffle in a round. Then roll it gently between your palms in a round ball. Place the truffle on the baking sheet, and form the remaining truffles into rounds. Refrigerate or freeze for about 10 minutes, just until firm.

Roll the truffles in sifted cocoa powder to coat. Refrigerate.

Decorate the cheesecake:
Run a thin bladed knife around the edge of teh cake to loosen it from the side of the pan. Remove the side of the pan. Slide two metal cake spatulas under the cheesecake and transfer it to a serving platter.

Using a metal cake spatula, spread the reserved room temperature chocolate ganache evenly over the top and sides of the cheesecake. Place the chocolate truffles around the outside edge of the top of teh cake, and spacing them evenly.

Melt the white chocolate over double boiler or low heat. Using a fork, drizzle the warm white chocolate ina decorative zigzag patern over the top of the cheesecake. Refrigerate the cheesecake for at least 6 hours or overnight, before serving. It can be refrigerated for up to 5 days.

Remove the cheesecake from the refrigerator 30 minutes before serving. While cutting the cake, dip the blade of the knife in hot water and wipe dry after each slice.

Chocolate Peppermint Sandwiches

2009-01-30T16:49:00.001-08:00

INGREDIENTS:
3/4 cup butter
1 cup sugar
1/2 teaspoon vanilla
1 egg
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa
1/4 cup milk

DIRECTIONS:
Beat butter, sugar, vanilla, egg. Mix dry ingredients. Add to wet ingredients alternating with the milk. Shape dough into logs on waxed paper or parchment. Roll up and freeze. Slice into cookies, not too thin and bake at 350 for 5-10 minutes. Don't over bake. Don't brown. Cook only until no longer doughy.

Make frosting, add peppermint flavoring, and add food coloring. Sandwich cookies with the frosting.

Chocolate Crinkles and Chocolate Clouds

2009-01-30T16:45:00.000-08:00

INGREDIENTS:
1/2 cup shortening
1 2/3 cups sugar
2 teaspoons vanilla
2 eggs
2 tablespoons butter
6 tablespoons cocoa
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
powdered sugar

DIRECTIONS:
Mix shortening, sugar, and vanilla. Beat in eggs. Melt butter and mix with cocoa. Add to sugar mixture. Then add all teh dry ingredients. Roll in powdered sugar.

Bake at 350 for 8-12 minutes.

For Chocolate Marshmallow cookies omit milk. Put marshmallow on cookies one minute before done.

Caramels

2009-01-30T16:41:00.000-08:00

INGREDIENTS:
1/2 teaspoon salt
2 cups sugar
2 cups corn syrup
1/2 cup butter
2 cups canned milk or cream
1 teaspoon vanilla

DIRECTIONS:
Combine salt, sugar, syrup. Stir until boils. Add butter and bring to boil. Drizzle milk into mixture to keep the mixture boiling. Cook 246 degrees or firm ball stage. Take off heat and add vanilla. Pour into greased 9x9 or 9x13 pan. This makes a lot of caramel, so you may want to half recipe and put in 8x8 or something smaller.

Almond Roca-Grandma's

2009-01-30T16:38:00.000-08:00

INGREDIENTS:
1 pound butter (has to be real butter)
2/3 cup water
3 cups sugar
3 cups almonds, sliced
3 cups milk chocolate

DIRECTIONS:
Put water in a saucepan first. Add butter and sugar. Cook until 320. Put 1 1/2 cups of nuts in the bottom of a greased 15 1/2 x 10 1/2 inch pan. Pour roca on nuts. Put chocolate on and allow to melt. Spread evenly. Sprinkle on the remaining nuts. Cool and break into pieces. Store loosely covered, not tightly in a tin.

When cooking the roca if it smells like it is burning but hasn't gone to 320 yet, it is probably done and your thermometer isn't accurate. Must stir constantly towards the end.

Shirley's Crescent Rolls

2009-01-30T16:33:00.000-08:00

SERVINGS: 48

INGREDIENTS:
2 packages yeast, or 2 tablespoons
1/2 cup warm water
1 1/2 cups milk, scalded
2/3 cup sugar
1 1/2 teaspoons salt
1/4 cup butter
7 cups flour, or more if needed
6 eggs
extra butter, softened

DIRECTIONS:
Add the yeast to the warm water, and scalded milk (very warm milk). Add sugar, salt and butter. Add 4 cups of the flour and eggs to the mixture. Mix well. Add 3-4 cups more flour until dough is soft and sticky.

Let rise until double or in the fridge overnight.

Divide into 3 parts. Roll into three 16 inch circles. Spread with soft butter. Cut with a pizza cutter into 16 wedges each. Roll up each wedge starting with the wide end. Let raise. Bake at 350 10-15 minutes.

Crock Pot Chicken Taco Wraps

2009-01-30T16:22:00.000-08:00

INGREDIENTS:
4 boneless skinless chicken breasts (can be frozen!)
1 can black beans
1 can corn
Salsa

DIRECTIONS:
Put 4 chicken breasts, can of black beans, can of corn, and a can-worth of salsa into crock pot. Don't drain any of the juices before putting in, and don't add any water. Put lid on, and leave in crock pot for 3-4 hours on high, or 6-8 hours on low. After cooked, shred chicken and add back to the crock pot. Spoon into tortillas, wrap up and enjoy!

Muffins

2008-12-18T09:01:00.001-08:00

INGREDIENTS:
2 cups flour
6 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
4 tablespoons oil

DIRECTIONS:
In mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil; add all at once to flour mixture. Stir just till moistened. Slightly grease muffin cups or line with paper cups; fill 2/3 full. Bake in a 400 oven about 15 minutes or until golden.

Options:
Fill muffin tins 1/3 full. Top each with 1 teaspoon of jam. Then top with enough batter to fill each muffin 2/3 full.

German Pancakes

2008-12-18T08:58:00.001-08:00

INGREDIENTS:
3 eggs
1/2 cup flour
1/2 cup milk
1/4 teaspoon salt
3 tablespoons butter

DIRECTIONS:
Heat a glass pie plate or a cast iron pan on lowest oven shelf until very hot at 400. Meanwhile mix eggs, flour, milk and salt in blender and beat until very smooth, 1 minute. Remove pie dish from oven and add butter. Return the dish to the oven until the butter melts. Add the batter and bake 20 minutes until golden. Serve with powdered sugar, jam or syrup. Applesauce is the traditional accompaniment, however the others are equally if not more tasty.

This may be doubled and put into a 9x13 dish.

Option: Add 1 cup of pie filling to the pan right before adding the batter. When it cooks the batter surrounds the pie filling.

Crepes

2008-12-18T08:54:00.000-08:00

INGREDIENTS:
1 1/4 cups flour
4 eggs
1 cup milk
1 1/4 cups water
3 tablespoons oil or melted butter
1/2 teaspoon salt

DIRECTIONS:
In a blender mix all ingredients at high speed for 30 seconds. Scrape down sides and blend 30 seconds more. Refrigerate at least 10 minutes, ideally an hour.

In a non-stick skillet over a medium heat, spray, and then ladle in 1/4 cup of batter. Tilt the pan around to spread the batter into a crepe. After a few minutes, take a heat proof rubber spatula and peek under crepe, if barely brown in spots it is ready to turn. Take a big pancake turner and flip the crepe. Cook for 30 seconds more and slide out of pan onto plate. Separate each crepe with napkins or waxed paper.

Fill with jam or berries and powdered sugar.

Easy OREO Truffles

2008-11-10T11:14:00.001-08:00

PREP TIME: 30 min TOTAL TIME: 1 hr 30 min SERVINGS: 42

INGREDIENTS
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

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MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Grandma's Chocolate Chip Cookies (revised)

2008-10-23T19:35:00.000-07:00

SERVINGS: 24

INGREDIENTS:

1/2 cup butter (1 stick)
1 cup brown sugar, packed
1 egg
1/4 cup sugar
1/2 tablespoon vanilla
1 1/4 cup white flour
1/2 cup wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

DIRECTIONS:

Beat together room temperature butter, brown sugar, eggs, sugar, and vanilla until smooth. Mix in baking soda and salt. Add flour all at once, beating until just incorporated, no longer! Then add chocolate chips by hand or quickly in mixer and roll into balls onto cookie sheets or use cookie scoop.

Bake at 375 for 11 minutes.

If frozen, cook for 18 minutes at 300.

When I first adjusted the recipe, Clay said, "Mm! These are good! It's a really good combination of chewy and crunchy." :)