3 1/2 pounds of green and red apples, peeled, cored, and sliced
1/2 cup granulated sugar
Grated rind and juice of one lemon
Topping:
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 stick butter, room temperature
Preheat oven to 350 degrees.
Mix and place the first three ingredients into an oven-proof baking dish. Combine the topping ingredients, mixing the butter in with a fork until it resembles coarse meal. Small lumps of butter is all to the better! Sprinkle topping mixture evening over the apples.
Bake approximately 20-30 minutes or until apples are tender and topping is golden.
Friday, September 25, 2009
Tuesday, September 22, 2009
Pretty Quick Clam Chowder . . .
1 pound potatoes, peeled and cut into quarters
1 cup half and half
1/2 cup whipping cream
4 - 6 1/2 ounce cans chopped clams- reserve clam juice
1/4 teaspoon seasoned salt
Pinch of dried thyme
Pinch of granulated garlic and onion.
Cook potatoes in large pot of boiling, salted water until cooked through, about 25 minutes. Drain. Transfer potatoes to bowl. Mash lightly.
Scald 1 cup half and half and cream. This means bring it barely to a boil but don't let it boil over and curdle. Add potatoes, Claim, 1/4 cup reserved clam juice, seasoned salt, and thyme. Bring soup to a simmer, stirring frequently and thinning with more half and half if desired. Serve.
Don't worry about spices/herbs. Use what you have on hand as most of them can enhance the soup.
1 cup half and half
1/2 cup whipping cream
4 - 6 1/2 ounce cans chopped clams- reserve clam juice
1/4 teaspoon seasoned salt
Pinch of dried thyme
Pinch of granulated garlic and onion.
Cook potatoes in large pot of boiling, salted water until cooked through, about 25 minutes. Drain. Transfer potatoes to bowl. Mash lightly.
Scald 1 cup half and half and cream. This means bring it barely to a boil but don't let it boil over and curdle. Add potatoes, Claim, 1/4 cup reserved clam juice, seasoned salt, and thyme. Bring soup to a simmer, stirring frequently and thinning with more half and half if desired. Serve.
Don't worry about spices/herbs. Use what you have on hand as most of them can enhance the soup.
Peanut Butter-Chocolate Chip Cookies
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1 stick butter, room temperature
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup smooth peanut butter
1 ounce unsweetened baking chocolate, melted
1 cup chocolate chips
Preheat oven to 375 degrees.
Combine flour and baking soda. Using mixer, cream butter until light and fluffy. Add both sugars and beat until fluffy. Mix in egg, vanilla, then peanut butter and melted chocolate. Mix in dry ingredients, then chocolate chips.
Form dough into 1-inch balls. Arrange on baking sheet (sprayed with vegetable spray, lightly) about 1 1/2 inches apart. Flatten to about 1/2-inch thick with back of fork in cross hatch pattern. Bake until cookies are just firm around the edges and bottoms of brown, about 10-12 minutes. Keep checking on first batch. Cool on rach and store in covered container or freeze.
1 teaspoon baking soda
1 stick butter, room temperature
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup smooth peanut butter
1 ounce unsweetened baking chocolate, melted
1 cup chocolate chips
Preheat oven to 375 degrees.
Combine flour and baking soda. Using mixer, cream butter until light and fluffy. Add both sugars and beat until fluffy. Mix in egg, vanilla, then peanut butter and melted chocolate. Mix in dry ingredients, then chocolate chips.
Form dough into 1-inch balls. Arrange on baking sheet (sprayed with vegetable spray, lightly) about 1 1/2 inches apart. Flatten to about 1/2-inch thick with back of fork in cross hatch pattern. Bake until cookies are just firm around the edges and bottoms of brown, about 10-12 minutes. Keep checking on first batch. Cool on rach and store in covered container or freeze.
Saturday, September 19, 2009
Friday fare!
It's Friday and you know your mother will ask if you abstained from meat but you have to figure out a meal that will satisfy you and not cost a fortune. Lobster is seldom on sale!
Lentils and rice
1 pound of lentils
1 large onion, chopped
4 cloves of garlic, minced finely
Salt
Sharp cheddar cheese
Cooked rice
Rinse the lentils thoroughly. Cook the onion and garlis in a large pot on medium heat until the onion is limp and just starting to turn golden. Add the rinsed lentils and about 4-6 cups of water. Simmer, covered, for about an hour and a half. Check and stir often and add some water if it gets too thick.
About twenty minutes before the lentils are done, prepare your rice. Follow the directions on the bag or box as to how much and how long. Do know that you can do the cooking in the microwave.
Grate the cheese. When you lentils are done, add about a teaspoon of salt but put the salt, pepper, and pepper flakes on the table for those who might like it spicier.
Scoop out a generous portion of rice. Top with a ladle of lentils and serve. Each person can add the cheese.
Lentils and rice
1 pound of lentils
1 large onion, chopped
4 cloves of garlic, minced finely
Salt
Sharp cheddar cheese
Cooked rice
Rinse the lentils thoroughly. Cook the onion and garlis in a large pot on medium heat until the onion is limp and just starting to turn golden. Add the rinsed lentils and about 4-6 cups of water. Simmer, covered, for about an hour and a half. Check and stir often and add some water if it gets too thick.
About twenty minutes before the lentils are done, prepare your rice. Follow the directions on the bag or box as to how much and how long. Do know that you can do the cooking in the microwave.
Grate the cheese. When you lentils are done, add about a teaspoon of salt but put the salt, pepper, and pepper flakes on the table for those who might like it spicier.
Scoop out a generous portion of rice. Top with a ladle of lentils and serve. Each person can add the cheese.
Friday, September 18, 2009
Butter Almond Crescents
Butter Almond Crescents
Ingredients
2 sticks (1 cup) of margarine, softened
1 cup powdered confectioner's sugar
1 tsp. almond extract
2 cups all-purpose flour
1 cup finely chopped almonds*
Directions
In large bowl, beat margarine with 1/2 cup sugar and then add remaining
ingredients. Cover with plastic wrap and refrigerate until chilled.
Divide
dough and shape into 1/2 inch rolls and then cut into 2 inch pieces.
Taper ends of each by pinching them and bend into a crescent shape.
Bake at 350 degrees F. for 15 to 18 minutes or until light brown.
When cooled, dust with remaining sugar.
*You can usually find small packets of sliced almonds at Wal-Mart in the baking section. Just use a sharp knife and mince them up a bit more. Other nuts will work, too. Tiny chocolate chips would be interesting. Very versitile cookie.
Ingredients
2 sticks (1 cup) of margarine, softened
1 cup powdered confectioner's sugar
1 tsp. almond extract
2 cups all-purpose flour
1 cup finely chopped almonds*
Directions
In large bowl, beat margarine with 1/2 cup sugar and then add remaining
ingredients. Cover with plastic wrap and refrigerate until chilled.
Divide
dough and shape into 1/2 inch rolls and then cut into 2 inch pieces.
Taper ends of each by pinching them and bend into a crescent shape.
Bake at 350 degrees F. for 15 to 18 minutes or until light brown.
When cooled, dust with remaining sugar.
*You can usually find small packets of sliced almonds at Wal-Mart in the baking section. Just use a sharp knife and mince them up a bit more. Other nuts will work, too. Tiny chocolate chips would be interesting. Very versitile cookie.
Excellent Meatballs with rice!
1 1/2 pounds of ground beef
1 egg
1/2 cup bread crumbs (Panko crumbs work well if you can find them - Asian section)
Oregano
Basil
Salt
Alfredo sauce - large jar (more depending on how many you are feeding. All the ingredients can be doubled to make a large batch.)
Mix and form into small meat balls. Brown the meat balls in a bit of oil until nicely browned on all sides. Medium heat so they cook and don't dry out or burn. Remove the meat balls from the pan BUT DON'T CLEAN THE PAN! All those drippings are good for the sauce. Add your Alfredo sauce to the pan and gently warm up. Keep stirring up and scraping all the meat bits in the pan into your sauce. Return the meat balls and simmer on very, very low heat for 20 minutes. If the pan has a lid, cover it. If not, you might have to add a bit of water to keep it the same liquidity.
In a large, microwave-proof bowl, add two cups rice and four cups water. Cook in microwave about 15-20 minutes until all the water is absorbed.
Serve the meat balls over the rice along with a vegetable or salad because you mother will ASK about that!
1 egg
1/2 cup bread crumbs (Panko crumbs work well if you can find them - Asian section)
Oregano
Basil
Salt
Alfredo sauce - large jar (more depending on how many you are feeding. All the ingredients can be doubled to make a large batch.)
Mix and form into small meat balls. Brown the meat balls in a bit of oil until nicely browned on all sides. Medium heat so they cook and don't dry out or burn. Remove the meat balls from the pan BUT DON'T CLEAN THE PAN! All those drippings are good for the sauce. Add your Alfredo sauce to the pan and gently warm up. Keep stirring up and scraping all the meat bits in the pan into your sauce. Return the meat balls and simmer on very, very low heat for 20 minutes. If the pan has a lid, cover it. If not, you might have to add a bit of water to keep it the same liquidity.
In a large, microwave-proof bowl, add two cups rice and four cups water. Cook in microwave about 15-20 minutes until all the water is absorbed.
Serve the meat balls over the rice along with a vegetable or salad because you mother will ASK about that!
Tuesday, September 15, 2009
When it has to be Italian!
Yes, you can buy frozen lasagna when you are craving Italian food but it can be cheaper and much tastier to make it yourself. If you don't want to spring for the slightly more expensive lasagna noodles, you can use regular pasta, too. It just changes it's name from lasagna to pasta casserole! Same taste.
Lasagna noodles
1/2 pound ground beef
1 chopped onion
16 ounces mozzarella cheese (the generic store brands work just fine)
1 jar spaghetti sauce (usually around 1 pound some ounces.)
1 15 ounce can tomato sauce - in case!
Teaspoon of oregano, if you have it.
Brown and crumble the ground beef with the onion until the meat is no longer pink and the onions are tender. Stir in the sauce and oregano and simmer on low a few minutes. If the mixture is too dry, you might want to add some of the standby tomato sauce. The noodles go into the dish uncooked so you need to have some moisture to cook them in the oven.
Meanwhile, use vegetable spray on a large baking dish. Grate the mozzarella cheese. No grater, you can cut it into thin slices. Heat the oven to 350 degrees.
Remove the sauce mixture from the heat. Ladle in a spoonful of the sauce into the bottom of the baking dish and spread it around. Place one layer of the lasagna noodles on the sauce. Ladle some more sauce and some of the cheese on top of the noodles. Continue these layers and end with a sauce/cheese layer on top. Bake for approximately 25-30 minutes until it is cooked through and bubbly.
If you are using regular pasta like elbows, etc., layer your dish like this:
Put down half your sauce mixture into the bottom of the baking dish. Layer some of the cheese. Layer about 12-16 ounces of uncooked noodles on top of the sauce. Pour on the remaining sauce and top with cheese. Bake as indicated above. This works well if you don't have a long baking dish for the lasagna noodles.
Lasagna noodles
1/2 pound ground beef
1 chopped onion
16 ounces mozzarella cheese (the generic store brands work just fine)
1 jar spaghetti sauce (usually around 1 pound some ounces.)
1 15 ounce can tomato sauce - in case!
Teaspoon of oregano, if you have it.
Brown and crumble the ground beef with the onion until the meat is no longer pink and the onions are tender. Stir in the sauce and oregano and simmer on low a few minutes. If the mixture is too dry, you might want to add some of the standby tomato sauce. The noodles go into the dish uncooked so you need to have some moisture to cook them in the oven.
Meanwhile, use vegetable spray on a large baking dish. Grate the mozzarella cheese. No grater, you can cut it into thin slices. Heat the oven to 350 degrees.
Remove the sauce mixture from the heat. Ladle in a spoonful of the sauce into the bottom of the baking dish and spread it around. Place one layer of the lasagna noodles on the sauce. Ladle some more sauce and some of the cheese on top of the noodles. Continue these layers and end with a sauce/cheese layer on top. Bake for approximately 25-30 minutes until it is cooked through and bubbly.
If you are using regular pasta like elbows, etc., layer your dish like this:
Put down half your sauce mixture into the bottom of the baking dish. Layer some of the cheese. Layer about 12-16 ounces of uncooked noodles on top of the sauce. Pour on the remaining sauce and top with cheese. Bake as indicated above. This works well if you don't have a long baking dish for the lasagna noodles.
Sunday, September 13, 2009
Impressive apple pies!
You are craving pie. The frozen variety are expensive and not tasty unless you are into overly-sweet fillings and cardboard crust. Besides, you probably don't have a pie pan in your dorm room. Here is an easy way to enjoy a hot apple pie with not too much effort.
Refrigerated biscuits - the ones in the tube container, get generic to save money
Oil for frying
Canned apples or a chunky jam or fruit filling
Heat your oil but don't start a fire! Roll out one of the biscuits into a circle about four or five inches in diameter. Put some filling in more towards one side of the circle. Dab the edge of one side of the dough with water to help form a seal. Fold over, press down gently all around and then press the same edge with a fork to make it look professional.
Deep fry until golden on each side. You want your oil hot but not smoking. If the turnover pie cooks too quickly, the inside might not get done. Drain each turnover pie on paper towel and sprinkle with sugar.
Refrigerated biscuits - the ones in the tube container, get generic to save money
Oil for frying
Canned apples or a chunky jam or fruit filling
Heat your oil but don't start a fire! Roll out one of the biscuits into a circle about four or five inches in diameter. Put some filling in more towards one side of the circle. Dab the edge of one side of the dough with water to help form a seal. Fold over, press down gently all around and then press the same edge with a fork to make it look professional.
Deep fry until golden on each side. You want your oil hot but not smoking. If the turnover pie cooks too quickly, the inside might not get done. Drain each turnover pie on paper towel and sprinkle with sugar.
Saturday, September 12, 2009
Chicken pot pie - no experienced needed!
I ran across an idea for making Chicken Pot Pie with very little effort and a pretty good result.
Ingredients:
2 cups diced, cooked chicken
16 ounces frozen mixed vegetables, thawed
1 jar Alfredo sauce
1 roll refrigerated croissants or crescent rolls
Preheat oven to 350 degrees.
Combine the first three ingredients and mix well. I'd suggest adding the sauce in installments in case it might be too much and the end result too soupy. Place the mixture in an oven-proof dish. Unroll the croissant or crescent roll dough, flatted a bit, and arrange over the top of your chicken mixture. Pinch to seal at the sides of the dish and cut a few slits in the top so the steam can escape. Bake approximately 20 minutes or until the top is golden brown and the chicken, etc. is heated through and bubbly.
Notes:
Easy enough to double although you might not have to double the sauce depending on the dryness of the meat, etc.
You can use canned chicken, if it is on sale, or cook a couple of chicken breasts or use leftover fried chicken for the filling removing the bones, of course!
You can spray the top of the dough with vegetable spray and sprinkle sesame seeds if you want to be impressive.
Ingredients:
2 cups diced, cooked chicken
16 ounces frozen mixed vegetables, thawed
1 jar Alfredo sauce
1 roll refrigerated croissants or crescent rolls
Preheat oven to 350 degrees.
Combine the first three ingredients and mix well. I'd suggest adding the sauce in installments in case it might be too much and the end result too soupy. Place the mixture in an oven-proof dish. Unroll the croissant or crescent roll dough, flatted a bit, and arrange over the top of your chicken mixture. Pinch to seal at the sides of the dish and cut a few slits in the top so the steam can escape. Bake approximately 20 minutes or until the top is golden brown and the chicken, etc. is heated through and bubbly.
Notes:
Easy enough to double although you might not have to double the sauce depending on the dryness of the meat, etc.
You can use canned chicken, if it is on sale, or cook a couple of chicken breasts or use leftover fried chicken for the filling removing the bones, of course!
You can spray the top of the dough with vegetable spray and sprinkle sesame seeds if you want to be impressive.
Wednesday, September 9, 2009
Cheap and handy ideas . . .
After cooking, there is always clean up. Here are some ideas to keep things clean without spending too much precious food money on mundane cleaning products!
Get some cheap spray bottles from Wal-Mart. Fill the bottle with ammonia (under a dollar for a big bottle) and use that to clean surfaces. It is good at cleaning up grease and takes the cooking smells out of the air.
Windex or it's cheaper generic brand works on all the bathroom surfaces. No need to buy something for the counters, shower, and walls. Smells good, too.
Invest in a roll of store-brand foil and line your baking pans. When your food comes out of the oven, you will have an easier clean up. The mess will be cooked onto the foil not your pan. It is a good idea to reuse your disposable, foil baking pans.
Baking soda is good for scrubbing out a sink, boosting your laundry detergent, and for brushing your teeth when you forget to buy toothpaste.
Get some cheap spray bottles from Wal-Mart. Fill the bottle with ammonia (under a dollar for a big bottle) and use that to clean surfaces. It is good at cleaning up grease and takes the cooking smells out of the air.
Windex or it's cheaper generic brand works on all the bathroom surfaces. No need to buy something for the counters, shower, and walls. Smells good, too.
Invest in a roll of store-brand foil and line your baking pans. When your food comes out of the oven, you will have an easier clean up. The mess will be cooked onto the foil not your pan. It is a good idea to reuse your disposable, foil baking pans.
Baking soda is good for scrubbing out a sink, boosting your laundry detergent, and for brushing your teeth when you forget to buy toothpaste.
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