1 (4 oz) can mushrooms
1 lb hamburger
1/2 c. bread crumbs
1 egg
1/4 tsp garlic powder
1/2 tsp salt
4 strips bacon, cooked and cumbled
1 tsp parsley
1/2 tsp oregano
1/2 tsp. basil
1/2 tsp thyme
2 Tbsp bread crumbs
1/2 c. diced onion
1 c shredded mozzarella cheese
1 (16 oz) tomato suace
Add water to mushroom juice to make 1/2 cup. Combine with burger, bread, egg, garlic powder and salt. Pat out on wax paper to a rectangle. Sprinkle remaining ingredients over top of meat. Roll up like a jelly roll. Place seam side down in a 9x13" pan. Pour tomato sauce over top. Bake at 350 for 50-60 minutes.
Credit for this recipe goes to my mother-in-law Laurel.
Tuesday, November 3, 2009
Monday, October 26, 2009
Spicy Pumpkin Soup
My friend Cal posted this yummy sounding recipe to his facebook. I can't wait to try it! Sounds like fall to me!
2lb pumpkin
2 tbs olive oil
2 leeks
1 garlic clove
1sp ground ginger
1 tsp cumin
3 3/4 C stock
salt and ground pepper
cilantro, yogurt for garnish
Cut pumpkin in chunks, heat oil in large pan, add leeks and garlic, cook till soft, add ginger and cumin, stir for 1 min, add pumpkin and stock, season w/ salt & pepper, bring to boil, simmer for 30 min, process soup in a blender, reheat soup, serve warm garnished w/ yogurt and cilantro leaves.
2lb pumpkin
2 tbs olive oil
2 leeks
1 garlic clove
1sp ground ginger
1 tsp cumin
3 3/4 C stock
salt and ground pepper
cilantro, yogurt for garnish
Cut pumpkin in chunks, heat oil in large pan, add leeks and garlic, cook till soft, add ginger and cumin, stir for 1 min, add pumpkin and stock, season w/ salt & pepper, bring to boil, simmer for 30 min, process soup in a blender, reheat soup, serve warm garnished w/ yogurt and cilantro leaves.
Friday, October 23, 2009
Orange Chicken Sauce
1/4 C Rice Vinegar
3 Tbs Soy Sauce
1 tsp Red Pepper Flakes
1 C Brown Sugar
1/4 C Lemon Juice
11 oz Can Mandarin Oranges
This is a recipe I created from a variety of recipes for Orange Chicken Sauce. Since Shawn is a very picky eater I was extremely excited when he claimed "that is the best ever". Simply pour over chicken prepared by your choosing and enjoy!
Drain mandarin orange juice into a mixing bowl - save oranges for later. Add remaining ingredients to the bowl. Mix thoroughly and pour into saucepan. Heat to boiling stiring to preent burning. Reduce to a simmer for 2-3 minutes. Add oranges. Mix till oranges are to sizing of your preference (I like them well mixed. The oranges almost become pulpy). Pour over prepared chicken.
3 Tbs Soy Sauce
1 tsp Red Pepper Flakes
1 C Brown Sugar
1/4 C Lemon Juice
11 oz Can Mandarin Oranges
This is a recipe I created from a variety of recipes for Orange Chicken Sauce. Since Shawn is a very picky eater I was extremely excited when he claimed "that is the best ever". Simply pour over chicken prepared by your choosing and enjoy!
Drain mandarin orange juice into a mixing bowl - save oranges for later. Add remaining ingredients to the bowl. Mix thoroughly and pour into saucepan. Heat to boiling stiring to preent burning. Reduce to a simmer for 2-3 minutes. Add oranges. Mix till oranges are to sizing of your preference (I like them well mixed. The oranges almost become pulpy). Pour over prepared chicken.
Monday, August 17, 2009
Oatmeal Scones
I recently dug up this recipe again and remembered how delicious it is! I got it from my friend Leah, but I don't know where she got it originally.
Oatmeal Scones
2 c. self-rising flour
2 c. oats
1 c. brown sugar
1 c. shortening
1 c. milk
Preheat oven to 400F. Cream shortening and brown sugar (My mom taught me to use a fork to stir and mash them together until you get very small lumps of shortening coated with the sugar). Mix in the flour, oats, and milk until well-blended. Dust countertop with flour, knead the dough a little. Divide the dough in half, form two flattened balls and cut them each into 8 pieces. Transfer them onto a greased cookie sheet. Bake for about 20 minutes or until they start to turn toasty brown.
The last time I made them, I sprinkled cinnamon sugar on the tops right before baking. I love cinnamon. :)
Preheat oven to 400F. Cream shortening and brown sugar (My mom taught me to use a fork to stir and mash them together until you get very small lumps of shortening coated with the sugar). Mix in the flour, oats, and milk until well-blended. Dust countertop with flour, knead the dough a little. Divide the dough in half, form two flattened balls and cut them each into 8 pieces. Transfer them onto a greased cookie sheet. Bake for about 20 minutes or until they start to turn toasty brown.
The last time I made them, I sprinkled cinnamon sugar on the tops right before baking. I love cinnamon. :)
Sunday, August 16, 2009
Blueberry-Oat Bars
If you prefer a sweeter bar, add more agave nectar, sugar, stevia, or your favorite sweetener to the blueberries as they are cooking. Or add a sugar glaze on top by mixing a little vegan powdered sugar with water until it's the right consistency for drizzling.
1 pint blueberries
1/4 cup agave nectar
1/4 cup apple juice
1/2 teaspoon vanilla
2 tablespoons cornstarch mixed with enough water or juice to form a smooth paste
3 cups oatmeal* (regular, not instant)
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 ounces unsweetened applesauce
6 tablespoons (3/8 cup) agave nectar
6 tablespoons (3/8 cup) water
1 teaspoon vanilla
Preheat oven to 375F. Oil an 8x8-inch baking dish.In a small saucepan, combine the blueberries, agave nectar, and juice. Bring to a boil over medium-high heat. When it boils, stir in the vanilla and the cornstarch mixture. Continue to stir as the mixture boils and thickens. Remove from heat and set aside.
Put 1 1/2 cups of the oatmeal into a blender and grind it to a fine powder. Pour it into a medium-sized mixing bowl and add the remaining oatmeal, cinnamon, baking powder, and salt. Mix well.
Stir in the apple sauce, agave nectar, water, and vanilla, and mix well.Spread half of the batter into the prepared pan, smoothing well to cover the bottom of the pan. Spoon the blueberry filling over the batter, and cover the blueberries with the remaining batter.Bake for 30 minutes, or until the top is lightly browned. Allow to cool before cutting into bars.
*Use gluten-free oats to make these gluten-free.
Makes 16 bars. Each contains 117 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 81mg Sodium; 2g Fiber. Weight Watchers 2 Flex Points.
Found this on another blog: http://blog.fatfreevegan.com
If you prefer a sweeter bar, add more agave nectar, sugar, stevia, or your favorite sweetener to the blueberries as they are cooking. Or add a sugar glaze on top by mixing a little vegan powdered sugar with water until it's the right consistency for drizzling.
1 pint blueberries
1/4 cup agave nectar
1/4 cup apple juice
1/2 teaspoon vanilla
2 tablespoons cornstarch mixed with enough water or juice to form a smooth paste
3 cups oatmeal* (regular, not instant)
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 ounces unsweetened applesauce
6 tablespoons (3/8 cup) agave nectar
6 tablespoons (3/8 cup) water
1 teaspoon vanilla
Preheat oven to 375F. Oil an 8x8-inch baking dish.In a small saucepan, combine the blueberries, agave nectar, and juice. Bring to a boil over medium-high heat. When it boils, stir in the vanilla and the cornstarch mixture. Continue to stir as the mixture boils and thickens. Remove from heat and set aside.
Put 1 1/2 cups of the oatmeal into a blender and grind it to a fine powder. Pour it into a medium-sized mixing bowl and add the remaining oatmeal, cinnamon, baking powder, and salt. Mix well.
Stir in the apple sauce, agave nectar, water, and vanilla, and mix well.Spread half of the batter into the prepared pan, smoothing well to cover the bottom of the pan. Spoon the blueberry filling over the batter, and cover the blueberries with the remaining batter.Bake for 30 minutes, or until the top is lightly browned. Allow to cool before cutting into bars.
*Use gluten-free oats to make these gluten-free.
Makes 16 bars. Each contains 117 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 81mg Sodium; 2g Fiber. Weight Watchers 2 Flex Points.
Found this on another blog: http://blog.fatfreevegan.com
Sunday, August 9, 2009
Smores Cookies
From the Everyday Food magazine.I fell in love with the idea of this cookie and just had to give it a try - the kids could have S'mores with NO fire! The cookie was a hit and I'm excited to share it with you!
1/2 C old fashioned rolled oats
1 C all purpose flour
1 C whole wheat flour
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 C unsalted butter, room temp.
3/4 C light-brown sugar
1 large egg
8 ounces bittersweet or semi-sweet chocolate cut into 30 squares
15 large marshmallows halved horizontally
Preheat oven to 350.In a food processor pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine.In a large bowl beat butter and sugar until light and fluffy. Beat in egg, scraping sides. Beat in flour mixture until combined.Drop dough by teaspoons 1 inch apart onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes. Remove sheets from oven.Heat Broiler. Top each cookie with a marshmallow and broil until lightly golden.
YUMMY!
(found in Everyday Food, July/August 2009 edition)
1/2 C old fashioned rolled oats
1 C all purpose flour
1 C whole wheat flour
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 C unsalted butter, room temp.
3/4 C light-brown sugar
1 large egg
8 ounces bittersweet or semi-sweet chocolate cut into 30 squares
15 large marshmallows halved horizontally
Preheat oven to 350.In a food processor pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine.In a large bowl beat butter and sugar until light and fluffy. Beat in egg, scraping sides. Beat in flour mixture until combined.Drop dough by teaspoons 1 inch apart onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes. Remove sheets from oven.Heat Broiler. Top each cookie with a marshmallow and broil until lightly golden.
YUMMY!
(found in Everyday Food, July/August 2009 edition)
The Recipe Sharing Connection
Kate and I (Stacie) saw "Julie and Julia" yesterday - a pretty good flick! It got me thinking how it would be fun to do a group blog about recipes. The Recipe Sharing Connection has now been started!
RSC Tips, Conduct, etc:
RSC Tips, Conduct, etc:
- Invites for posting permissions will be granted by Kate and Stacie for the current time - please send emails and names of those you would like added to either but please not both of us!
- Postings with a picture are always welcome!
- Reviews on recipes welcome as well!
- Give credit where credit is due!
- Lets have fun with this - It is sure to be a creative process!
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