Monday, January 31, 2011

Chicken Tortilla Soup

My husband has been asking for Chicken Tortilla Soup soup so I made this version on Saturday. The result was great. My husband ate 3 of the 4 servings this recipe made. I think adding white beans would be awesome. This recipe will be a keeper as I was able to use corn from our garden that was frozen at harvest as well as my home canned salsa. You could use canned chicken if you needed to. 
Chicken Tortilla Soup
serves: 4
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lime juice
2 cups chunky salsa (I used my home canned salsa)
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese

1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lime juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Saturday, January 29, 2011

Banana Roll

Do you ever grow tired of making banana bread with your "Ripe" bananas? If so then you must try this recipe.
I found it at a recipe blog called Pinch my Salt. She simply omitted the spices and pumpkin from a pumpkin roll recipe and added BANANA'S!!!! Genius in my opinion. This is a great recipe when you have extra bananas lying around. I added 1 tsp of cinnamon to the cream cheese mixture YUMMY!!

Banana Roll
Powdered sugar
3/4 C. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3 eggs
1 C sugar
2/3 C. mashed banana (2 medium bananas)
1 pkg. (8 oz.) cream cheese, softened
1 C. powdered sugar, sifted ( I added 1 tsp of cinnamon )
6 T. butter, softened
1 t. vanilla extract
1/4 C. powdered sugar (optional)
1. Preheat oven to 375°F. Grease 15×10 inch jelly-roll pan (also known as half sheet pan); line with parchment or waxed paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
2. In a small bowl, whisk together flour, baking powder, baking soda.
3. In a large bowl combine eggs and sugar; beat until thickened. Add banana; beat until well mixed.
4. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
5. Bake in preheated 375 degree oven for 13 to 15 minutes or until center springs back when lightly touched.
6. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack (will take at least an hour).
7. When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
8. When cake has cooled completely, unroll and spread with filling (or your favorite cream cheese frosting) then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour (overnight is best).
9. When ready to serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired (sift the sugar through a small mesh strainer for a nice presentation). Cut into slices.

Friday, January 28, 2011

Mini German Pancakes

This is a great option to the traditional style of german pancakes. It is great for kids. I used a mixed berry jam on this  batch.

Mini German Pancake Recipe
As seen on Make and Takes
(Printable Version)
 makes 24 muffins or fills a 9×13 baking pan
(Printable version)
  • 1 cup milk
  • 1 cup flour
  • 6 eggs
  • 1/4 cup melted butter
  • 1 tsp vanilla
  • dash salt

Preheat oven to 400* and grease your muffin tin  I like to mix all the ingredients in my blender. I have tried to whisk it or even use my small electric mixer, but a blender seems to do the best job getting it smooth. Pour the mix into your greased muffin tin ( I used about 1/4 cup per muffin)
Bake them for 15 minutes in a 400* oven, or until puffy and golden on top. Use a knife to pop or pry them out, hopefully they were greased well enough and should pop right out. They puffiness will die down as they cool, and they become more like a cup. 
Top with syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam.   I used mixed berries topping on this batch.

Wednesday, January 26, 2011

Farm Style Spaghetti and MeatBalls

I stumbled across this recipe and had to try it. It is definitely "Farm Food" and not the type of spaghetti you would see in an Italian Restaurant. The Sauce is definitely "soupy" but when tossed with the Pasta its perfect.
I used Whole Wheat Spaghetti and the kids didn't notice. Parker my 10 year old likes this  version of Spaghetti the best. He has requested it for lunch the last 2 days!! This flavor of this Spaghetti reminds me of the kind my mom made growing up.

Spaghetti and Meatballs from Dine and Dish
The sauce on this dish is not a thick and chunky sauce like many of you might be used to. It is a light, “soupy” sauce, which complements the seasoned meatballs and pasta perfectly, in my opinion!
For the meatballs
  • 2 pounds ground beef
  • 1 envelope Lipton Onion Soup Mix (I only used half a package)
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1 1/2 teaspoons Italian Seasoning

Using your hands, combine all the ingredients until well blended. Pinch off pieces of the meat mixture and shape into meatballs. Place in a large 
stock pot or dutch oven, then follow remaining instructions.

For the sauce:
  • 1 Large can (I believe it is 29oz) Hunt’s Tomato Sauce
  • 1/2 of can of water
  • 2 Teaspoons Italian seasoning
  • 1 envelope Lipton Onion Soup Mix
  • 1 pinch ground cloves (don’t skip this… it is her “secret” ingredient)

In a large bowl, stir together sauce ingredients. Add to the
stock pot with the meatballs and stir. Bring sauce to a boil, stirring occasionally. Reduce heat to medium low, place the lid on the pot, and cook until meatballs are cooked through. Depending on the size of your meatballs, this will be 30-45 minutes. (You can simmer this over low heat on your stove for a longer period of time, just remember to occasionally stir.).
Serve over thick spaghetti. Make sure to reserve a small amount of your pasta water and toss with your spaghetti after draining. This will help the sauce to stick to the pasta. Now, tuck your napkin in your shirt and enjoy!

Saturday, January 22, 2011

Malted Milk Chocolate Chip Cookies

I think I found the perfect Valentine cookie for this year. I was surfing the net for cookie recipes and stumbled upon this recipe at Cookie Madness. I made a few changes and came up with a chocolate chip cookie that  is to die for!! It is a crunchewy cookie that has a hint of Malt and is sure to be a hit .

Malted Chocolate Chip Cookies (Printable Version)
adapted from Cookie Madness
1 cup butter
1 1/4 cups light brown sugar, packed
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 teaspoon vanilla
1 large egg
2 1/2 cups flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips
1 cup Heath toffee baking bits (optional)
Preheat oven to 350 degrees F.
In a mixing bowl, beat together butter, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes. Mix in egg.
In a small bowl mix flour, baking soda, and salt. Gradually add to creamed mixture.
Stir in chocolate chips
Shape into 1 1/2 to 2 inch balls; place about 3 inches apart on ungreased baking sheets.( lined my sheets with parchment paper )
Bake for 10 to 12 minutes or until golden brown.
Cool for 2 minutes on pan before removing to wire racks to cool completely.

Friday, January 21, 2011

Cinnabun Coffee Cake

This is a great recipe if you are looking for a  brunch item and you are short on time (perfect in my opinion). My husband thought this was great!!
Cinnabun Cake (printable version)
3 cups flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
4 T. butter, melted

Step 2

2 sticks butter, softened
1 cup brown sugar
2 T. flour
1 T. cinnamon
2/3 cups nuts, optional

2 cups powdered sugar
5 T. milk
1 teaspoon vanilla

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from center.
Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

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Saturday, January 15, 2011

Whole Wheat Bread

I came across this whole wheat bread recipe and have made it twice this week. It is similar to my mom's recipe but uses dough enhancer and wheat gluten that extends the life of the bread and makes it  lighter and not crumbly. We enjoyed this version. Thanks Jaimie.

Whole Wheat Bread 

 Printable Version 

As seen at Jaime cooks it up
Yield: 5 loaves

Time: 1 1/2 hours
6 C hot water
2/3 C sugar (or honey)
2 T salt
2/3 C oil
2 T dough enhancer
5  heaping T  vital wheat gluten  (wheat gluten and dough enhancer can be purchased at most Walmart stores. It's usually found on their new Food Storage Isle) I order mine off King Arthur's Website
3 heaping T  yeast (I use active dry if you use instant yeast you only need 3 T)
12-15 C freshly ground wheat flour (approx. 10 C wheat kernels)

1. Grind up your wheat.

2. While the wheat is grinding away put the first six ingredients into your mixer. Make sure the water is hot.
Dough enhancer and wheat gluten used to be difficult to find, but now most grocery stores carry them. I have even found them at Walmart recently on their food storage isle. If you are not planning to go through them very quickly I would store them in the freezer.
3. After the wheat is ground add 3 cups of the ground flour into your mixer and let it mix on low for 1 minute.
4. Add the yeast.
5. Keep adding the flour one cup at a time until the dough scrapes the edges of the mixer clean.
6. Mix on high for 10 minutes.
7. Let the dough rest in the bowl for 5 minutes.
8. Spray 5 medium sized loaf pans with cooking spray.
9. Separate the dough into 5 equal parts and place in the pan. Pick each loaf up and smack it to get the air bubbles out. it back in the pan.
11. Put in a warm 170 degree oven and let rise for about 20 minutes, or until the dough has risen 1 inch above the edge of the pans.
12. Turn oven up to 350 degrees, leave the loaves in while the oven temperature rises. Bake for 25 minutes. (The 25 minutes includes the time it it takes for the temperature to rise)
13. Let the loaves cool on a wire rack. After about 5 minutes you can slice into a loaf for that first wonderful slice of hot bread from the oven.  I  slice and store the remaining loaves in freezer.

Grandma's Orange Rolls

I came across this version of Orange Rolls in an old family History book . It was fabulous !!
Orange Rolls
(printable version)

2 packages dry yeast (4 1/2 tsp.)
1/2 cup warm water
1 TB sugar

Combine in a large bowl. Let sit until frothy, about 10 minutes.

1 cup scalded milk
1/2 cup butter
 1/2 cup sugar
3 eggs, beaten

5 cup flour
1 tsp salt

Melt the butter in the warm milk. Mix milk/butter mixture, sugar, yeast mixture, eggs and 1 cup of flour. It will be a very loose "dough".

Let rise 1 hour, or until light and bubbly. Mix remaining flour with 1 tsp. salt. Add to dough.

Stir well, then knead lightly until smooth. Place dough in a greased bowl, turning once to evenly grease dough; cover, let rise until dough doubles in size.

While the dough is rising, mix the Orange Filling.

1 cup butter, softened
1 1/2 cups sugar
3-4 grated orange rinds

Divide dough in half. Roll each half into a rectangle, 1/4 to 1/2 inch thick. 

Spread Orange Filling evenly over dough. Roll up dough like a jelly roll, and cut horizontally into 1" thick slices. Place in well-greased muffin tins. Let rise until rolls double.

Bake 10 minutes at 400. Makes 3-4 dozen rolls! 
I topped mine with a simple icing glaze and instead of vanilla I added orange juice. 
4tbls of melted butter , the juice and rind of 1 small orange and powdered sugar to get the consistency you desire .. Enjoy