Tuesday, July 21, 2009

Buttermilk Syrup served on Sourdough French Toast


Buttermilk Syrup

1 cube Butter
1 c. Sugar
1/2 c. Buttermilk
1 t. Vanilla
1/4 t. Baking Soda

Heat to dissolve sugar, almost to boil. Pull from burner and add vanilla and baking soda. Don't cook to boiling or it will curdle.

I serve this over pancakes, waffles or french toast. I serve it over sourdough french toast. It's tasty the tangy with the sweet.

To make Sourdough french toast, just use sourdough instead of regular bread.

Russian Chicken

Russian Chicken

1 jar Russian Dressing (8 oz)
1/2 Jar Apricot Preserves
1 Lipton Onion Soup Packet
4+ Boneless Skinless Chicken Breast

Mix first three ingredients in slow cooker. Add Chicken Breasts. Turn to coat. Cook on low for 1-2 hours, checking until Chicken is cooked through. Serve over Rice.

I cook this with frozen chicken breasts and it took me a little under two hours. As soon as the chicken thawed in the cooker, I took tongs and held the chicken breast, and cut them into bite sized pieces with kitchen shears. It cooked faster that way. You can eat it with the breasts left alone, or cut it up. It's our preference.


Mixed in the Slow Cooker
Add the Chicken

Chop it if you wish
Enjoy (broccolli not inclued:)

Saturday, July 11, 2009

Me loves Pasta

NOT a three month supply recipe

My family tried this two nights ago and liked it. Even my husband did, and he is a food snob. My middle child wasn't all that keen on it, but someone needed to be sacrificed.

It came out of the Kraft food and family magazine that I get quarterly. I've found a few recipes from there.

It's a super easy recipe. Find it HERE.

or here:

Capellini Caprese

1/2 lb. capellini or spaghetti, uncooked
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry tomatoes
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup fresh basil, finely sliced

COOK pasta as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

**I added a little more dressing and used a pound of spaghetti instead of a 1/2 pound.

Strawberry Scones

This is NOT on my three month supply list, but it is one of the best things I've learned to make. And it really is pretty easy.

I got the recipe HERE.

But in case they ever shut down the site, I copied the text below.

Fruit Filled Scones:
4 cups flour
4 cups cake flour
1 cup sugar
2 1/2 Tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 lb. cold butter

Choice of fruits:
2 cups blueberries + zest of 2 lemons
2 cups blackberries + zest of 2 lemons
2 cups chopped strawberries + zest of 2 oranges

1/2 - 1 quart half & half (depending how juicy the fruits are that you're using)

In a bowl, combine the flours, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and then cut into the flour mixture with a pastry cutter. Add the fruits. Stir in enough half & half to just make a moist dough. It should be moistened, but not sticky. With an ice cream scoop, scoop out dough 2" apart on parchment lined baking pans. Bake in 375 degree oven for 25 minutes, or until golden brown. Top with glaze.

3 cups powdered sugar
1/4 cup milk or half & half
a bit of vanilla & almond extract

Combine until the consistency of heavy cream. Drizzle over scones while hot.

These are literally the BEST things in the world! They're not for the calorie conscious, with a POUND of butter and a quart of half &half....but they are worth every single teensy tiny calorie. This recipe makes about 2 dozen scones. And the good news is, you can make the dry mix with butter cut in, separate it into freezer bags in batches, and then add the fruit and Half & Half as needed when ready to bake. You can make as little or as many as you want! **They are best eaten fresh from the oven.**

We've also made cinnamon scones using this recipe instead of the fruit. Mix together 4T. melted butter mixed with 2 tsp. cinnamon, 2 T. sugar, and 3/4 cup brown sugar...and add this AFTER you add the liquid. *Enjoy*