makes 24
"Pie" ingredients
1 2/3 c flour
2/3 c unsweetened cocoa powder
1 1/2 t baking soda
1/2 t salt
4 T butter, room temp
4 T veggie shortening
1 c packed dark brown sugar
1 egg
1 t vanilla
1 1/4 c milk
Filling ingredients
1 1/2 c marshmallow fluff
1 1/4 c veggie shortening
1 c confectioner's sugar
1 T vanilla
Directions
1. Position rack in center of oven; preheat to 375F. Line two baking sheets with parchment paper.
2. Sift together flour, cocoa, soda, and salt on sheet of wax paper. In work bowl of a stand mixer w/ paddle attachment, beat butter, shortening, and brown sugar on low until just combined. Increase to medium & beat 3 min. Add egg & vanilla; beat 2 more minutes.
3. Add half the flour mixture and half of milk to batter; beat briefly on low. Beat in remaining flour and milk.
4. Using a spoon drop 1 T at a time onto one of the baking sheets, spacing at least 2 inches apart. Bake one sheet at a time for about 10 min or until pies spring back when pressed gently. Remove from oven; let cool on sheet for 5 min; transfer pies to rack to finish cooling.
5. To make filling: Beat fluff and shortening for 3 mins on medium. Reduce to low, and add sugar and vanilla. Beat until incoporated. Increase speed to medium, beat til fluffy.
6. Sandwich filling between flat sides of two pies; repeat for all pies.
Enjoy!
Monday, July 11, 2011
Saturday, July 2, 2011
Honey Lentils
From A Year of Slow cooking
--1 1/2 cups lentils
--3 cups water
--1/2 red onion, diced
--1 can garbanzo beans, drained and rinsed
--1/2 cup shredded carrot
--1 tsp salt
--1 tsp dried mustard
--1/4 tsp ground ginger
--2 T soy sauce (La Choy is GF)
--1/3 cup honey (and maybe another 1 T later to taste)
--1 dried bay leaf or 2 fresh
Directions:
Used a 4 quart crockpot at least.
You really should rinse off lentils, though.
Put the lentils into your crockpot. Add the water. Chop up the onion, and add along with the carrots. Drain and rinse the garbanzo beans and add. Stir in the dried mustard, salt, and ginger. Add the soy sauce and honey. Stir to combine. Float the bay leaf/ leaves on top.
Cover and cook on low for 6-8 hours, or on high for 3-5.
Taste. If desired, stir in an extra tablespoon of honey. Yummy!
--1 1/2 cups lentils
--3 cups water
--1/2 red onion, diced
--1 can garbanzo beans, drained and rinsed
--1/2 cup shredded carrot
--1 tsp salt
--1 tsp dried mustard
--1/4 tsp ground ginger
--2 T soy sauce (La Choy is GF)
--1/3 cup honey (and maybe another 1 T later to taste)
--1 dried bay leaf or 2 fresh
Directions:
Used a 4 quart crockpot at least.
You really should rinse off lentils, though.
Put the lentils into your crockpot. Add the water. Chop up the onion, and add along with the carrots. Drain and rinse the garbanzo beans and add. Stir in the dried mustard, salt, and ginger. Add the soy sauce and honey. Stir to combine. Float the bay leaf/ leaves on top.
Cover and cook on low for 6-8 hours, or on high for 3-5.
Taste. If desired, stir in an extra tablespoon of honey. Yummy!
Lima Bean Cassarole
From A Year of Slow Cooking.
Don't knock it til you try it. I really liked it, and so did my kids.
Ingredients:
--1 pound of dried lima beans (soaked over night)
--28 oz can diced tomatoes
--2 cups diced ham, or turkey ham
--1 medium yellow onion, chopped
--3 smashed and chopped garlic cloves
--1/2 tsp black pepper
--1 T dried mustard
--1 cup water
Directions:
Soak the beans overnight in a bunch of cold water. They will expand, so use enough water to cover them at least 4 inches.
In the morning, drain and rinse the beans. Dump into a 4 quart or larger crockpot. Add a fresh cup of water.
Dice up the ham or turkey ham (I think chicken and apple sausages would be good, too) and add on top.
Open the can of tomatoes, and pour in the whole can. Chop the onion and garlic and add. Stir in the spices.
Cover and cook on low for 6-8 hours. If you cook this too long, the only harm will be that the beans begin to fall apart.
Don't knock it til you try it. I really liked it, and so did my kids.
Ingredients:
--1 pound of dried lima beans (soaked over night)
--28 oz can diced tomatoes
--2 cups diced ham, or turkey ham
--1 medium yellow onion, chopped
--3 smashed and chopped garlic cloves
--1/2 tsp black pepper
--1 T dried mustard
--1 cup water
Directions:
Soak the beans overnight in a bunch of cold water. They will expand, so use enough water to cover them at least 4 inches.
In the morning, drain and rinse the beans. Dump into a 4 quart or larger crockpot. Add a fresh cup of water.
Dice up the ham or turkey ham (I think chicken and apple sausages would be good, too) and add on top.
Open the can of tomatoes, and pour in the whole can. Chop the onion and garlic and add. Stir in the spices.
Cover and cook on low for 6-8 hours. If you cook this too long, the only harm will be that the beans begin to fall apart.
Pasta Fagioli
Copycat Olive Garden recipe
Ingredients:
--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth
--1 jar (16.5 oz) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time
Directions:
Use a 6 quart or large crockpot, or cut the recipe in half. This makes a lot.
Brown the meat on the stove, and drain well. Let it cool a bit.
Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.
Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.
Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.
Serve with a bit of Parmesan cheese if you have it. This soup freezes and reheats nicely.
Ingredients:
--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth
--1 jar (16.5 oz) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time
Directions:
Use a 6 quart or large crockpot, or cut the recipe in half. This makes a lot.
Brown the meat on the stove, and drain well. Let it cool a bit.
Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.
Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.
Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.
Serve with a bit of Parmesan cheese if you have it. This soup freezes and reheats nicely.
Kera's Chocolate Chip Bran Muffins
My SIL have been bragging about these muffins for a while, I'm excited b/c I have her recipe. Yay!
The following is a single recipe for them. I ALWAYS double it though.
Preheat Oven to 350 F
2 cups Kellogg's All Bran ORIGINAL. (NOT Flakes)
1 cup Kellogg's Bran Buds
1 cup boiling water
Mix boiling water with both cereals. Let soak for 5 minutes or so.
Mean while, mix the following ingredients together in a mixing bowl:
1 1/2 cups sugar
2 1/2 cups flour
1/2 tsp. salt
2 1/2 tsp baking soda
1/2 cup oil
2 cups buttermilk
Add the soaked cereals to the mixing bowl and mix well.
Add chocolate chips to batter (to your preference of chocolate lover-tude)
Spray your muffin pans with Pam (or whatever non stick spray you use) and fill the cups about 2/3 full.
Bake for 20 minutes.
Here is my HUGE secret to making them taste the best:
When they come right out of the oven and are cooled, I don't really love them. They aren't nearly as moist.
Here is what I've found. When they are still a little warm place the in Ziplock bags. (make sure they are freezer bags). Give them an hour or more in the baggie. The warmth softens the outer part of the muffins.
Also these freeze AMAZINGLY well. When we are finished with one baggie, I pull out another and leave on the counter. You can also warm them in the microwave at 50%.
ENJOY!
The following is a single recipe for them. I ALWAYS double it though.
Preheat Oven to 350 F
2 cups Kellogg's All Bran ORIGINAL. (NOT Flakes)
1 cup Kellogg's Bran Buds
1 cup boiling water
Mix boiling water with both cereals. Let soak for 5 minutes or so.
Mean while, mix the following ingredients together in a mixing bowl:
1 1/2 cups sugar
2 1/2 cups flour
1/2 tsp. salt
2 1/2 tsp baking soda
1/2 cup oil
2 cups buttermilk
Add the soaked cereals to the mixing bowl and mix well.
Add chocolate chips to batter (to your preference of chocolate lover-tude)
Spray your muffin pans with Pam (or whatever non stick spray you use) and fill the cups about 2/3 full.
Bake for 20 minutes.
Here is my HUGE secret to making them taste the best:
When they come right out of the oven and are cooled, I don't really love them. They aren't nearly as moist.
Here is what I've found. When they are still a little warm place the in Ziplock bags. (make sure they are freezer bags). Give them an hour or more in the baggie. The warmth softens the outer part of the muffins.
Also these freeze AMAZINGLY well. When we are finished with one baggie, I pull out another and leave on the counter. You can also warm them in the microwave at 50%.
ENJOY!
Sunday, June 19, 2011
Sweet Pork Burritos
Have to post this one after eating at Kera's tonight. Yummy! Will be trying again sometime!
Sides to include:
Tortillas (of course)
Cilantro Lime Rice (recipe at the end)
Sweet pork
Green Chile Enchilada sauce
cheese (I like Mexican blend best)
lettuce
Pico De Gallo or salsa
Sweet Pork
4 lb. pork roast (I used a rump)
2 cups brown sugar
1 (12-14 oz.) jar salsa
2 cans Coke (24 oz. or 2 1/2 cups)
Cook meat with stuff listed above in crockpot. Low setting 8 hrs. Shred pork.
Cilantro Lime Rice
3 cups cooked rice
juice of 2 small limes
zest of 1 lime
1/2 cup cilantro
1 teaspoon salt
Mix all ingredients together and enjoy.
Sides to include:
Tortillas (of course)
Cilantro Lime Rice (recipe at the end)
Sweet pork
Green Chile Enchilada sauce
cheese (I like Mexican blend best)
lettuce
Pico De Gallo or salsa
Sweet Pork
4 lb. pork roast (I used a rump)
2 cups brown sugar
1 (12-14 oz.) jar salsa
2 cans Coke (24 oz. or 2 1/2 cups)
Cook meat with stuff listed above in crockpot. Low setting 8 hrs. Shred pork.
Cilantro Lime Rice
3 cups cooked rice
juice of 2 small limes
zest of 1 lime
1/2 cup cilantro
1 teaspoon salt
Mix all ingredients together and enjoy.
Monday, June 13, 2011
Quinoa Salad
serves 4-6
Ingredients:
1 c dry quinoa, rinsed
1 T olive oil or coconut oil
1 3/4 c water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
handful cherry tomatoes, quartered
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
small handful cilantro, diced
1 limes, juiced
1/2 t cumin
1/2 T olive oil
salt, to taste
Directions:
Ingredients:
1 c dry quinoa, rinsed
1 T olive oil or coconut oil
1 3/4 c water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
handful cherry tomatoes, quartered
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
small handful cilantro, diced
1 limes, juiced
1/2 t cumin
1/2 T olive oil
salt, to taste
Directions:
- Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
- While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
- When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
- Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.
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