At the special request of Jennifer Ririe...
1/4 cup butter, softened
1/4 cup sugar
1 egg
1/2 cup molasses
1/2 cup water
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt
In a mixer, cream together butter and sugar. Mix in egg, molasses and water. Stir together dry ingredients, then add to molasses mixture and mix well. Transfer batter to a greased 8"x 8" baking dish.
3/4 cup brown sugar
1 1/2 cups hot water
5 tablespoons butter, melted
Sprinkle brown sugar over the top of the batter. Mix together hot water and melted butter, then gently pour over the top of the brown sugar (do not stir). Bake at 350 degrees until gingerbread is cracked on top, center is set and pudding underneath has thickened, about 45 to 55 minutes. Scoop into bowls and serve with whipped cream or vanilla ice cream.
This is like Christmas in a bowl!
Saturday, December 24, 2011
Sunday, December 18, 2011
Olive Gardens Italian Sausage and Tortellini Soup
I wanted to make a soup that was similar to the Olive Garden so looked it up and found this one on someones blog-It is Delicious! It tastes very similar or better! Try it out! Love you all so much!
Italian Sausage and TortelliniSoup
1lb. sweet Italian Sausage, casing removed
1 cup onion, chopped
16 oz thinly sliced favorite mushrooms (I mix one 8oz package of white with 18oz package of baby bella)
2 large cloves garlic, minced
1 ½ cup dry red wine (I(Emily) used 1 1/2 cups of chicken broth and it turned out great still)
1/2 Tbsp. dried basil
1/2 Tbsp. dried oregano
¼ tsp. ground black pepper
6 cups beef broth or (6 beef bullion cubes and 6 cups water)
1 (16oz) can whole tomatoes, undrained and chopped
1 (8 oz) can tomato sauce
olive oil
2 medium zucchini, sliced
1 large carrot, thinly sliced (or a handful of baby carrots diced into chunks)
20 oz. fresh or 10oz dry cheese tortellini (I use Buitoni's from the refridgerated section)
Sauté sausage, onion, and garlic in Dutch oven/large saucepan over med-highheat until cooked through. Add sliced mushrooms and olive oil (if necessary)and sauté until mushrooms begin to soften. Add spices and wine. Simmer forabout 10-15 minutes, allowing wine to reduce, stirring occassionally andscraping the bottom of the pan. (Sometimes I do this much the night before, andput it in the fridge overnight so that the flavors meld.) Add broth, tomatoes(with juice), tomato sauce, and carrots. Bring to a boil, reduce heat andsimmer 40 minutes, or until vegetables are tender. [At this point, soup may becovered and refrigerated for up to 2 days (or frozen for longer)---which allowsthe flavors to meld beautifully]. In a separate pan, sauté zucchini in oliveoil until soft. Return soup to boil, add sautéed zucchini and tortellini tosoup and cook until tortellini is tender: approximately 10-12 minutes. Seasonto taste with salt and pepper, garnish with sprinkled Parmesan cheese. Servewith thick-crusted bread (sourdough or Italian), and a glass of red wine if youlike. Enjoy!
Note:This soup is very forgiving, feel free to omit the veggies you do not like, addothers (like peppers), decrease the wine or substitute (when I made it thisweek, I realized I didn't have any red wine, so I used sparkling grape juiceand white cooking wine, it was a little sweeter than normal, but it worked),increase the garlic, adjust the amount of spices to your taste, add more liquidif it's too chunky (I like chunky!),...any way you make it, it's simply delicious!
1lb. sweet Italian Sausage, casing removed
1 cup onion, chopped
16 oz thinly sliced favorite mushrooms (I mix one 8oz package of white with 18oz package of baby bella)
2 large cloves garlic, minced
1 ½ cup dry red wine (I(Emily) used 1 1/2 cups of chicken broth and it turned out great still)
1/2 Tbsp. dried basil
1/2 Tbsp. dried oregano
¼ tsp. ground black pepper
6 cups beef broth or (6 beef bullion cubes and 6 cups water)
1 (16oz) can whole tomatoes, undrained and chopped
1 (8 oz) can tomato sauce
olive oil
2 medium zucchini, sliced
1 large carrot, thinly sliced (or a handful of baby carrots diced into chunks)
20 oz. fresh or 10oz dry cheese tortellini (I use Buitoni's from the refridgerated section)
Sauté sausage, onion, and garlic in Dutch oven/large saucepan over med-highheat until cooked through. Add sliced mushrooms and olive oil (if necessary)and sauté until mushrooms begin to soften. Add spices and wine. Simmer forabout 10-15 minutes, allowing wine to reduce, stirring occassionally andscraping the bottom of the pan. (Sometimes I do this much the night before, andput it in the fridge overnight so that the flavors meld.) Add broth, tomatoes(with juice), tomato sauce, and carrots. Bring to a boil, reduce heat andsimmer 40 minutes, or until vegetables are tender. [At this point, soup may becovered and refrigerated for up to 2 days (or frozen for longer)---which allowsthe flavors to meld beautifully]. In a separate pan, sauté zucchini in oliveoil until soft. Return soup to boil, add sautéed zucchini and tortellini tosoup and cook until tortellini is tender: approximately 10-12 minutes. Seasonto taste with salt and pepper, garnish with sprinkled Parmesan cheese. Servewith thick-crusted bread (sourdough or Italian), and a glass of red wine if youlike. Enjoy!
Note:This soup is very forgiving, feel free to omit the veggies you do not like, addothers (like peppers), decrease the wine or substitute (when I made it thisweek, I realized I didn't have any red wine, so I used sparkling grape juiceand white cooking wine, it was a little sweeter than normal, but it worked),increase the garlic, adjust the amount of spices to your taste, add more liquidif it's too chunky (I like chunky!),...any way you make it, it's simply delicious!
Monday, December 5, 2011
P.F. Chang's Lettuce Wraps
These sounded good, but I didn't expect that they really would taste just like P.F. Chang's! They were a little on the spicy side, so I would recommend halving the garlic chili sauce. Hope you make them because you will love them!
1 lb. ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch gnob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
3. Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.
1 lb. ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch gnob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
3. Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.
Saturday, December 3, 2011
Lovely Buttermints
I LOVE this recipe!! I made these because I was literally craving sugar (obviously). I have been looking for a good butter mint recipe and all of them turn out weird. This recipe is AMAZING and DELICIOUS! You won't be able to stop eating them - Steven and Mom can relate. Although, i would recommend only doing half the recipe - i did this and it was plenty!:) Happy Eatings!
1/2 Cup butter, softened 5 1/4 Cups powdered sugar
3 Tablespoons heavy whipping cream
1 Teaspoon peppermint extract
2 to 3 Drops red and/or food color
Place butter in large bowl. Beat at low speed, scraping bowl often, until creamy. Add powdered sugar, whipping cream and peppermint extract. Continue beating until mixture forms a soft dough (2 to 5 minutes).
Divide dough in half. Beat red food color into one-half of dough. Continue beating until dough is pink. Beat green food color into other half of dough; beat until dough is light green. Place dough, 1 color at a time, on surface lightly sprinkled with powdered sugar; knead until smooth. Cover with plastic food wrap to prevent drying out. Roll 1 tablespoon of each tinted dough into 4-inch rope. Gently twist green and pink ropes together. Carefully continue rolling and twisting rope to a 10-inch rope. Add more powdered sugar when rolling, if necessary. Cut diagonally into 1-inch pieces. Place twists onto waxed paper-lined baking sheet. Repeat with remaining dough. Let mints stand uncovered at room temperature until surface is dry (6 to 8 hours). To store, layer mints between sheets of waxed paper in airtight container. Refrigerate up to 1 month. For longer storage, store in freezer up to 2 months.
Hello Family!
We decided to make a family blog for recipe sharing. Here you can post a recipe that your family recently cooked and allow other members to try it out.
It all started when Mom asked me to look up a certain blog for a recipe she wanted. As I typed in the URL, I thought Mom should make her own blog with recipes. How fun would it be to see Matt and Lisa's Lasagna recipe? I know Jacob is proud of Jenn's cooking. I'm sure everyone is eager to find out what Dad's secret ingredient is in his Christmas omelets! Let's share each other's recipes!
I am excited to see how this goes!
When you post a recipe...
1) Title it
2) Type the recipe and post a picture if possible
3) Label it. This will allow a tab to appear with the recipe's category (Desserts, Appetizers, Pasta, etc.)
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