So this is what we had last night. I have had a roast in the freezer from the farm for I don't know how long, so when I saw this recipe I thought it would be a good time to use it up. This is from a Taste of Home Magazine (Dec/Jan '09). My mil moved to FL and had the address for them changed to my house. But I have to save them for her, so I can't write in them and cut them up like I do with my Simple & Delicious ones. The muffin recipe was right next to the pot roast recipe, that's why 2 recipes in one night.
Buttermilk Pot Roast
2 tbsp dijon mustard
1 boneless beef chuck roast, about 3 1/2 pounds (ours was actually a rump roast)
4 1/2 tsp onion soup mix
1/4 tsp pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved (I just bought those baby carrots that are ready to eat and dumped a bunch in)
8 small onions, cut into wedges
1 cup buttermilk
Spread mustard over roast; place in a dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top. Cover and bake @ 350 for 2 1/4 to 2 3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to serving platter and keep warm. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup (like you can tell that by looking but whatever); serve with beef and vegetables.
So this pot roast had a tang I didn't really care for. I think it must have been the buttermilk. I think buttermilk is kind of like sour milk. Hold on I'm going to google it.......yep. Straight from a Taste of Home website, it says you can substitute vinegar or lemon juice with milk if you don't have buttermilk, and I already know that makes sour milk, because in my mom's pancake recipe it calls for "sour milk" and that's what you do to make it. So anyway it gave the roast a tang that tasted off to me. The vegetables had a similar taste. It wasn't bad, really, just like an undertaste that was like "hmmmm, is the meat bad? I mean I've had it in the freezer for awhile but it's cold down there..." etc. Then I remembered that buttermilk is sour milk. So I don't know. I'm not keeping this recipe. Whose idea was it ever to cook with sour milk to begin with? Probably a frugal housewife ages ago was like "well I'm not wasting this milk even if it has gone sour" and now it appears in a bunch of recipes.
Deluxe Corn Muffins
1 cup flour
1 cup yellow cornmeal
1/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1 egg
1 egg yolk
1 1/4 cups buttermilk (does TOH own stock in it?)
1/3 cup canola oil
3/4 cup whole kernel corn
Honey butter:
1/2 cup butter, softened
2 to 3 tbsp honey
In a large bowl, combine first 6 ingredients. In another bowl, whisk the egg, egg yolk, buttermilk, and oil. Stir into dry ingredients just until moistened. Fold in corn. Fill greased muffin cups 3/4 full. Bake @ 400 for 18-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. In a small bowl, beat butter and honey until blended. Serve with muffins.
The kids were excited about muffins, because they love carbs (like me). Sam ate his, and with his mouth still full of his first bite, said "you didn't tell me it had real corn in it!" I said, they are CORN muffins. But Steve was taken aback as well. It did seem a bit weird, having kernels of corn stuck to your teeth while you're eating a normally delightful muffin. Nathan was happy to peel the muffin paper off of his, but that's as far as he got. Emma did eat hers. I had 2. But I think I will not keep this recipe because the corn was a bit off-putting. But the honey butter was sooo good! That's why I had the 2nd muffin, because I liked the honey butter so well. So that little part I will keep (as if I can't remember butter + honey, but I will forget the proportions so I'll have to put it in my book. Probaby in the appetizer section, I guess).
Wednesday, January 28, 2009
Sunday, January 25, 2009
Cherry Chocolate Pie
I made this for a little scrapbooking get together Autumn had on Friday at her house. Steve is dieting and I am trying to watch what I eat, although I will not call it dieting because then it doesn't work for me. So my new strategy is to make things like this for get togethers, and then we only eat a little of it and not the whole thing. This one is from S&D Jan/Feb 2009.
Cherry Chocolate Pie
11 large marshmallows
1/3 cup milk
3 oz milk chocolate candy bar, chopped
8 oz frozen cool whip, thawed and divided
1 graham cracker pie crust
1 can (21 oz) cherry pie filling
In a large saucepan, combine the marshmallows, milk, and chocolate. Cook and stir over medium-low heat until smooth. Cool completely. Fold 3/4 cup cool whip into chocolate mixture. Pour into prepared crust. Refrigerate for 30 minutes. Top with pie filling and remaining cool whip. Cover and refrigerate 8 hours or overnight. 8 servings.
So I only refrigerated this for about 2 hours before we ate it, and it was fine. A bit goopy, perhaps, but still fine. I actually didn't have any of this yet because I have not been feeling so great for the past few days, but it got rave reviews. Steve has had two pieces. At the scrapbooking thing were 3 pregnant girls, all of whom ate it. One pregnant girl whom I will not single out had 2 pieces. And this is one who wouldn't eat a donut one time when I brought her one because she was trying to cut back. So this must be good. There is some left, I might have some after lunch today before I go to work but I'm not sure. So anyway I'm definitely keeping this recipe.
Cherry Chocolate Pie
11 large marshmallows
1/3 cup milk
3 oz milk chocolate candy bar, chopped
8 oz frozen cool whip, thawed and divided
1 graham cracker pie crust
1 can (21 oz) cherry pie filling
In a large saucepan, combine the marshmallows, milk, and chocolate. Cook and stir over medium-low heat until smooth. Cool completely. Fold 3/4 cup cool whip into chocolate mixture. Pour into prepared crust. Refrigerate for 30 minutes. Top with pie filling and remaining cool whip. Cover and refrigerate 8 hours or overnight. 8 servings.
So I only refrigerated this for about 2 hours before we ate it, and it was fine. A bit goopy, perhaps, but still fine. I actually didn't have any of this yet because I have not been feeling so great for the past few days, but it got rave reviews. Steve has had two pieces. At the scrapbooking thing were 3 pregnant girls, all of whom ate it. One pregnant girl whom I will not single out had 2 pieces. And this is one who wouldn't eat a donut one time when I brought her one because she was trying to cut back. So this must be good. There is some left, I might have some after lunch today before I go to work but I'm not sure. So anyway I'm definitely keeping this recipe.
Thursday, January 22, 2009
Mock Stroganoff & Lemon Green Beans
So I've never had real stroganoff, except for Hamburger Helper Beef Stroganoff, which I still think isn't real stroganoff, but I thought this sounded good, and it had a picture which I thought looked good, so I decided to try it. It's from S&D Jan/Feb 2009. It sounds really easy. Maybe a little...too...easy.
Mock Stroganoff
3 cups uncooked yolk-free egg noodles
1 lb ground beef
1/4 cup chopped onion
1/4 cup sliced fresh mushrooms (I left these out. Hate those slimy things. I know I have said that before but it's still true)
1 1/2 cups water
2 envelopes brown gravy mix
2 cups (16 oz) sour cream
Cook noodles according to pkg directions. Meanwhile, in a large skillet, cook the beef, onion, and shrooms over medium heat until meat is no longer pink; drain. Stir in water and gravy mix. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in sour cream. Drain noodles. Serve with meat mixture. 4 servings.
What is mock about this? I don't know. I didn't like it though. As a rule, I do not like sour cream as a garnish, for example, with nachos. But I have used it as an ingredient in other things and not even noticed, for example in my Yummy Chicken Soup. But I think this was too much sour cream. The kids liked it (well not Nathan) but even Steve agreed it tasted funny. So not keeping this one. The beans were good, though.
Lemon Green Beans
1 pkg (16 oz) frozen cut green beans, thawed
2 tbsp water
1 1/2 tsp dried minced onion
1 tbsp lemon juice
1 1/2 tsp real bacon bits
1/4 tsp salt
1/4 tsp pepper
Place the beans, water, and onion in a 1-qt microwave safe dish. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Stir in the remaining ingredients. 4 servings.
This is way more than 4 servings, unless your family has like half a plate full of green beans. This recipe I am going to save because everyone liked it except Nathan. He did put one on his fork and think about it, but that's as far as we got
Mock Stroganoff
3 cups uncooked yolk-free egg noodles
1 lb ground beef
1/4 cup chopped onion
1/4 cup sliced fresh mushrooms (I left these out. Hate those slimy things. I know I have said that before but it's still true)
1 1/2 cups water
2 envelopes brown gravy mix
2 cups (16 oz) sour cream
Cook noodles according to pkg directions. Meanwhile, in a large skillet, cook the beef, onion, and shrooms over medium heat until meat is no longer pink; drain. Stir in water and gravy mix. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in sour cream. Drain noodles. Serve with meat mixture. 4 servings.
What is mock about this? I don't know. I didn't like it though. As a rule, I do not like sour cream as a garnish, for example, with nachos. But I have used it as an ingredient in other things and not even noticed, for example in my Yummy Chicken Soup. But I think this was too much sour cream. The kids liked it (well not Nathan) but even Steve agreed it tasted funny. So not keeping this one. The beans were good, though.
Lemon Green Beans
1 pkg (16 oz) frozen cut green beans, thawed
2 tbsp water
1 1/2 tsp dried minced onion
1 tbsp lemon juice
1 1/2 tsp real bacon bits
1/4 tsp salt
1/4 tsp pepper
Place the beans, water, and onion in a 1-qt microwave safe dish. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Stir in the remaining ingredients. 4 servings.
This is way more than 4 servings, unless your family has like half a plate full of green beans. This recipe I am going to save because everyone liked it except Nathan. He did put one on his fork and think about it, but that's as far as we got
Thursday, January 15, 2009
Cinnamon Raisin Bread
Okay so yes I just made something like this, but it was quick bread. This was yeast bread, or I supposed you could call it "long bread." I made it yesterday afternoon. It's from Taste of Home pg 457. Even though this wasn't my favorite, I am going to try other yeast breads as well. At least I plan to. I did make some like a year ago but I kind of fizzled out. But this time I'm really going to try it.
Cinnamon Raisin Bread
2 pkg active dry yeast
1/3 cup warm water (110-115 degrees)
1 cup warm milk (110-115 degrees)
1/2 cup sugar
6 tbsp butter, softened
2 eggs, lightly beaten
1 1/4 tsp salt
5 1/2 to 6 cups flour
Filling:
1 1/3 cups golden raisins
1 1/3 cups raisins
1 cup water
1/3 cup apple juice or apple cider
1 tbsp ground cinnamon
1 egg, beaten
In a lg mixing bowl, dissolve yeast in warm water. Add milk, sugar, butter, eggs, salt, and 2 cups flour. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (I do not like ranges like this. I like to know exactly what I am going to need. This has one too many variables for my taste. Also my sweet Kitchen Aid mixer has a bread dough attachment so it wasn't even hard to stir, even after all that flour). Turn onto a floured surface (I have a PC pie thingy that I used); knead until smooth and elastic, about 6-8 minutes (mine took only like 2 minutes, I think it may have been because of the bread hook thing in the mixer). Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. In a saucepan, bring first five filling ingredients to a boil. Reduce heat to medium; cook for 15-20 minutes or until almost all liquid is absorbed, stirring occasionally. Remove from heat; set aside. Punch dough down. Turn onto lightly floured surface; knead for 1 minute. Divide in half. Roll each half into a 12x8 inch rectangle; brush with egg. Spread half the filling over each rectangle to within 1/2 inch of edge. Roll up jelly roll style, starting with a short side; pinch to seal. Place each loaf seam-side down in a greased 9x5x3 inch loaf pan. Cover and let rise until doubled, about 1 hour (see, definitely "long bread"). Bake @ 350 for 35-40 minutes or until bread sounds hollow when tapped. Cover loosely with foil if tops brown too quickly (oops). Remove from pans to cool on wire rack. 2 loaves, 16 slices each.
Okay. Well. This smelled quite good while it was baking. I made 2 loaves, gave one to Autumn because she ran Emma around for me yesterday and forged my name on a form, which I appreciated. So I gave her the 2nd loaf of bread. This morning I was eating some of the remaining loaf, and I kept thinking that this tasted like it could use some salt. Then I checked the recipe again and saw that I was supposed to put salt in. DUH! So I gave my friend a loaf of bread as a thank you that lacked an important ingredient. I called her this morning to inquire and she (nicely) said she did not think it needed salt. What a pal. Anyway that being said, I wasn't all that crazy about the swirl, either. I usually really like raisin bread, but I guess I like my raisins all incorporated into the dough, instead of swirled in a concentrated area. Each bite seeemed to have way too many raisins, or else none. I was going to try this again, with the salt, but since I didn't love the filling I have changed my mind. There must be a recipe that has it all together. Or something.
Cinnamon Raisin Bread
2 pkg active dry yeast
1/3 cup warm water (110-115 degrees)
1 cup warm milk (110-115 degrees)
1/2 cup sugar
6 tbsp butter, softened
2 eggs, lightly beaten
1 1/4 tsp salt
5 1/2 to 6 cups flour
Filling:
1 1/3 cups golden raisins
1 1/3 cups raisins
1 cup water
1/3 cup apple juice or apple cider
1 tbsp ground cinnamon
1 egg, beaten
In a lg mixing bowl, dissolve yeast in warm water. Add milk, sugar, butter, eggs, salt, and 2 cups flour. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (I do not like ranges like this. I like to know exactly what I am going to need. This has one too many variables for my taste. Also my sweet Kitchen Aid mixer has a bread dough attachment so it wasn't even hard to stir, even after all that flour). Turn onto a floured surface (I have a PC pie thingy that I used); knead until smooth and elastic, about 6-8 minutes (mine took only like 2 minutes, I think it may have been because of the bread hook thing in the mixer). Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. In a saucepan, bring first five filling ingredients to a boil. Reduce heat to medium; cook for 15-20 minutes or until almost all liquid is absorbed, stirring occasionally. Remove from heat; set aside. Punch dough down. Turn onto lightly floured surface; knead for 1 minute. Divide in half. Roll each half into a 12x8 inch rectangle; brush with egg. Spread half the filling over each rectangle to within 1/2 inch of edge. Roll up jelly roll style, starting with a short side; pinch to seal. Place each loaf seam-side down in a greased 9x5x3 inch loaf pan. Cover and let rise until doubled, about 1 hour (see, definitely "long bread"). Bake @ 350 for 35-40 minutes or until bread sounds hollow when tapped. Cover loosely with foil if tops brown too quickly (oops). Remove from pans to cool on wire rack. 2 loaves, 16 slices each.
Okay. Well. This smelled quite good while it was baking. I made 2 loaves, gave one to Autumn because she ran Emma around for me yesterday and forged my name on a form, which I appreciated. So I gave her the 2nd loaf of bread. This morning I was eating some of the remaining loaf, and I kept thinking that this tasted like it could use some salt. Then I checked the recipe again and saw that I was supposed to put salt in. DUH! So I gave my friend a loaf of bread as a thank you that lacked an important ingredient. I called her this morning to inquire and she (nicely) said she did not think it needed salt. What a pal. Anyway that being said, I wasn't all that crazy about the swirl, either. I usually really like raisin bread, but I guess I like my raisins all incorporated into the dough, instead of swirled in a concentrated area. Each bite seeemed to have way too many raisins, or else none. I was going to try this again, with the salt, but since I didn't love the filling I have changed my mind. There must be a recipe that has it all together. Or something.
Tuesday, January 13, 2009
Chicken Cordon Bleu Bake
Nathan ate this!!!! WE ARE THE CHAMPIONS, MY FRIENDS (guitar music) AND WE'LL KEEP ON FIGHTING, TIL THE END (more guitar music). Oh the victory, something homemade(ish) that Nathan ate!! I picked this recipe because it sounded yummy, and it made two casseroles, so I could freeze one for my homies to eat while I'm in Haiti next month. It's from Simple & Delicious Jan/Feb 2009.
Chicken Cordon Bleu Bake
2 pkg (6 oz each) stuffing mix (of course I used Stove Top)
1 can cream of chicken soup, undiluted
1 cup milk
8 cups cooked cubed chicken
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1 inch strips
1 cup shredded swiss cheese (couldn't find this, I had to shred my own)
3 cups shredded cheddar cheese
Prepare stuffing mixes according to pkg directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Divide chicken between two greased 9x13 baking dishes. Sprinkle with pepper. Layer with ham, swiss cheese, 1 cup cheddar cheese, soup mixture, and stuffing. Sprinkle with remaining cheddar cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole @ 350 for 30 minutes. Uncover and bake 10-15 minutes more or until cheese is melted (mine was already melted, so we just ate it after 30 minutes). To use frozen casserole: thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake @ 350 for 45 minutes, then uncover and bake 10-15 minutes longer or until heated through and cheese is melted. 2 casseroles, 6 servings each.
While I don't think this is very healthy for you, it was very yummy. Definitely a keeper, since all 5 of us ate it!!
Chicken Cordon Bleu Bake
2 pkg (6 oz each) stuffing mix (of course I used Stove Top)
1 can cream of chicken soup, undiluted
1 cup milk
8 cups cooked cubed chicken
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1 inch strips
1 cup shredded swiss cheese (couldn't find this, I had to shred my own)
3 cups shredded cheddar cheese
Prepare stuffing mixes according to pkg directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Divide chicken between two greased 9x13 baking dishes. Sprinkle with pepper. Layer with ham, swiss cheese, 1 cup cheddar cheese, soup mixture, and stuffing. Sprinkle with remaining cheddar cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole @ 350 for 30 minutes. Uncover and bake 10-15 minutes more or until cheese is melted (mine was already melted, so we just ate it after 30 minutes). To use frozen casserole: thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake @ 350 for 45 minutes, then uncover and bake 10-15 minutes longer or until heated through and cheese is melted. 2 casseroles, 6 servings each.
While I don't think this is very healthy for you, it was very yummy. Definitely a keeper, since all 5 of us ate it!!
Tuesday, January 6, 2009
Pear 'n' Apple Cobbler
I made this on New Year's Eve eve as well. Time was running out and I had to get my dessert made by the end of the year! And then not post it til a week later! Anyway Steve finished this on Sunday night and it was still good even though it sat in the fridge for a while. It's from TOH pg 384.
Pear 'n' Apple Cobbler
2 tsp cornstarch
1/4 tsp plus 1/8 tsp ground nutmeg, divided
2/3 cup orange juice
1 can (21 oz) apple pie filling
1 can (15 1/4 oz) sliced pears, drained
1 1/2 cups biscuit/baking mix
2 tbsp plus 2 tsp sugar, divided
1/2 cup milk
2 tbsp butter, melted
In a large saucepan, combine the cornstarch, 1/4 tsp nutmeg and orange juice until smooth. Gently stir in pie filling and pears. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Keep warm. In a medium bowl, combine the biscuit mix, 2 tbsp sugar, milk, and butter just until blended. Pour hot filling into an ungreased 11x7 inch baking dish. Drop batter in six mounds onto fruit mixture. Combine the remaining sugar and nutmeg; sprinkle over the top. Bake, uncovered, at 350 for 35-40 minutes or until fruit mixture is bubbly and a toothpick inserted into biscuit topping comes out clean. Serve warm. 6 servings.
This was really good. While I was cooking the filling I thought it looked and smelled just like the filling of McDonald's apple pies. Not sure that's a plus for the waistline but it was good for the appetite. The kids never got any of this. But Steve and I liked it!
Pear 'n' Apple Cobbler
2 tsp cornstarch
1/4 tsp plus 1/8 tsp ground nutmeg, divided
2/3 cup orange juice
1 can (21 oz) apple pie filling
1 can (15 1/4 oz) sliced pears, drained
1 1/2 cups biscuit/baking mix
2 tbsp plus 2 tsp sugar, divided
1/2 cup milk
2 tbsp butter, melted
In a large saucepan, combine the cornstarch, 1/4 tsp nutmeg and orange juice until smooth. Gently stir in pie filling and pears. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Keep warm. In a medium bowl, combine the biscuit mix, 2 tbsp sugar, milk, and butter just until blended. Pour hot filling into an ungreased 11x7 inch baking dish. Drop batter in six mounds onto fruit mixture. Combine the remaining sugar and nutmeg; sprinkle over the top. Bake, uncovered, at 350 for 35-40 minutes or until fruit mixture is bubbly and a toothpick inserted into biscuit topping comes out clean. Serve warm. 6 servings.
This was really good. While I was cooking the filling I thought it looked and smelled just like the filling of McDonald's apple pies. Not sure that's a plus for the waistline but it was good for the appetite. The kids never got any of this. But Steve and I liked it!
Hearty Brown Quick Bread
I made this bread on New Year's Eve eve. We had it with baked beans. I always remember hearing about "brown bread" growing up...how my mom loved it and my Aunt Mo hated it. I thought it was worth a try. It made two loaves and I gave one to my mom. Last time I checked she hadn't eaten it yet, so don't ask her if it was good. It's from TOH pg 434.
Hearty Brown Quick Bread
4 cups whole wheat flour
2 cups all-purpose flour
2 cups packed brown sugar
1/2 cup white sugar
2 tsp baking soda
1 tsp salt
3 cups buttermilk
2 eggs, lightly beaten
1 cup raisins
1/2 cup chopped pecans (they never even noticed)
In a large bowl, combine the flours, sugars, baking soda, and salt. Stir in buttermilk and eggs just until moistened. Fold in raisins and nuts. Pour into 2 9x5x3 inch loaf pans coated with cooking spray. Bake @ 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 2 loaves (16 slices each)
So everyone but Nathan ate this. No one noticed the nuts (which they all claim to hate) except me because I knew they were in there. We had this with baked beans and leftover Christmas ham. I had some for toast the next morning as well. The rest of it didn't really get eaten because of holiday leftovers. But it was still pretty good. I'm going to try yeast bread starting next week, so stay tuned for that...I think there is a lot more room for error there so I'm a little nervous...
Hearty Brown Quick Bread
4 cups whole wheat flour
2 cups all-purpose flour
2 cups packed brown sugar
1/2 cup white sugar
2 tsp baking soda
1 tsp salt
3 cups buttermilk
2 eggs, lightly beaten
1 cup raisins
1/2 cup chopped pecans (they never even noticed)
In a large bowl, combine the flours, sugars, baking soda, and salt. Stir in buttermilk and eggs just until moistened. Fold in raisins and nuts. Pour into 2 9x5x3 inch loaf pans coated with cooking spray. Bake @ 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 2 loaves (16 slices each)
So everyone but Nathan ate this. No one noticed the nuts (which they all claim to hate) except me because I knew they were in there. We had this with baked beans and leftover Christmas ham. I had some for toast the next morning as well. The rest of it didn't really get eaten because of holiday leftovers. But it was still pretty good. I'm going to try yeast bread starting next week, so stay tuned for that...I think there is a lot more room for error there so I'm a little nervous...
Swiss Onion Drop Biscuits
We had these with the Dijon Crumb Chicken last night as well. While I would call the chicken a score, this was not. It made 2 dozen, and only about 6 got consumed between the 5 of us. I thought it would be a good recipe since it had whole wheat flour in it, so it would be a bit healthier than the usual dinner roll. But, the onions were too apparent and the children were not interested in green things in their biscuits...but I will post it for interested parties...from TOH pg 440.
Swiss Onion Drop Biscuits
2 cup all-purpose flour
3/4 cup wheat flour
1 tbsp sugar
3 tsp baking powder
3/4 tsp onion salt
1/2 tsp baking soda
1/2 cup cold butter
1 cup (4 oz) shredded swiss cheese
1/3 cup thinly sliced green onions
2 eggs
3/4 cup plus 2 tbsp buttermilk
In a large bowl, combine the flours, sugar, baking powder, onion salt, and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in the cheese and onions. Combine eggs and buttermilk; stir into cheese mixture just until moistened. Drop by tablespoonfuls 2 inches apart on greased baking sheets. Bake @ 425 for 12-15 minutes or until golden brown. Serve warm. 2 dozen.
So these were pretty good, to the grownups. I ended up freezing the rest to have with other meals, or if I make a meal for Helping Hands. If you get some of these, try to act surprised. And I will act like I just made them =)
Swiss Onion Drop Biscuits
2 cup all-purpose flour
3/4 cup wheat flour
1 tbsp sugar
3 tsp baking powder
3/4 tsp onion salt
1/2 tsp baking soda
1/2 cup cold butter
1 cup (4 oz) shredded swiss cheese
1/3 cup thinly sliced green onions
2 eggs
3/4 cup plus 2 tbsp buttermilk
In a large bowl, combine the flours, sugar, baking powder, onion salt, and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in the cheese and onions. Combine eggs and buttermilk; stir into cheese mixture just until moistened. Drop by tablespoonfuls 2 inches apart on greased baking sheets. Bake @ 425 for 12-15 minutes or until golden brown. Serve warm. 2 dozen.
So these were pretty good, to the grownups. I ended up freezing the rest to have with other meals, or if I make a meal for Helping Hands. If you get some of these, try to act surprised. And I will act like I just made them =)
Dijon Crumb Chicken
HAPPY NEW YEAR!! What with the 2 holidays back to back followed by Emma's birthday, I have a bit of backlog of recipes built up that I need to post. I will start in reverse order. This is what we had for supper last night...it's from Simple & Delicious Nov/Dec 2008.
Dijon Crumb Chicken
2 eggs
2 tbsp dijon mustard
1 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
4 boneless skinless chicken breast halves
3 tbsp vegetable oil
In a shallow bowl, beat eggs and mustard. In another shallow bowl, combine bread crumbs, cheese, onion powder, and garlic powder (I put these in my interlocking PC coating trays that I got at my party. For free). Flatten chicken to 1/4 inch thickness (I used plastic wrap and my PC pounding tool. I think I paid for that one though). Dip the chicken in the egg mixture, then coat with the crumb mixture. In a large skillet, cook chicken in oil over medium heat for 15-20 minutes or until juices run clear and chicken is golden brown, turning once. 4 servings.
This was pretty tasty. Emma took a bite and said "Mommy, I like the meat you made." Score!! It looked yummy and golden brown, just like it says. If you don't like dijon mustard you could try prepared honey mustard. I might do that next. I think that plain mustard would be too strong. But this one I will keep, but I will try a different mustard next time.
Dijon Crumb Chicken
2 eggs
2 tbsp dijon mustard
1 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
4 boneless skinless chicken breast halves
3 tbsp vegetable oil
In a shallow bowl, beat eggs and mustard. In another shallow bowl, combine bread crumbs, cheese, onion powder, and garlic powder (I put these in my interlocking PC coating trays that I got at my party. For free). Flatten chicken to 1/4 inch thickness (I used plastic wrap and my PC pounding tool. I think I paid for that one though). Dip the chicken in the egg mixture, then coat with the crumb mixture. In a large skillet, cook chicken in oil over medium heat for 15-20 minutes or until juices run clear and chicken is golden brown, turning once. 4 servings.
This was pretty tasty. Emma took a bite and said "Mommy, I like the meat you made." Score!! It looked yummy and golden brown, just like it says. If you don't like dijon mustard you could try prepared honey mustard. I might do that next. I think that plain mustard would be too strong. But this one I will keep, but I will try a different mustard next time.
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