Think "Reeses Peanut Butter cookies!" I just made these last night, and yep, I think I'll make them again. I only made 1/2 recipe, though.
1 c. butter or margarine, softened
1 1/2 c. packed brown sugar (I reduced this to 1 c.)
1 c. sugar
2 1/2 c. creamy peanut butter, divided (reduced fat or generic brands are not recommended...)
1 egg
1 1/2 tsp. vanilla extract
2 1/2 c. quick oats
2 c. all purpose flour (I used white whole wheat)
1 tsp. baking soda
1/2 tsp. salt
Cream butter and sugars, add 1 cup peanut butter, egg, and vanilla and mix well. Add dry ingredients. Spread into greased 15x10" baking pan (for 1/2 recipe, I used a 10" springform pan - made it more like a pie, but it works!)
Bake at 350 for 13-17 min, or til golden brown. Cool slightly on wire rack, about 12 minutes. Spread with remaining peanut butter and cool completely.
Chocolate frosting:
6 T butter, softened
4 c. powdered sugar
1/2 c. baking cocoa
1 tsp. vanilla
6-8 T milk
Combine all ingredients, adding only enough milk to make it spreading consistency. Spoon over the peanut butter layer and spread. Cut into bars - makes about 3 dozen.
Tuesday, April 17, 2012
Hot Pink Hummus!!!
Or Electric Purple... It all depends on how big your beet is! :)
Wrap a beet and an unpeeled clove of garlic loosely in foil. Roast at 400 for about 45 minutes or until beet is tender. Remove skin from beet and garlic.
Process with 15oz can of white beans, rinsed (or garbanzo beans), the juice of 1/2 lemon, 1/4 c. olive oil, and 1 tsp. salt. Makes about 2 cups.
Ok, now for my tips - my beet was probably about 2" diameter - didn't think it was THAT big, but we got the electric purple version. Also, use a fork to test the beet for tenderness - I kept waiting to be able to squish it, like a baked potato, and it never got there. My clove of garlic burned up, I left it in so long. If you like the garlic flavor, you probably want to use more than just one clove - it wasn't very strong, and I would have preferred a little more garlic flavor to balance the beetiness of it - but that may have been different had I used a smaller beet!
Wrap a beet and an unpeeled clove of garlic loosely in foil. Roast at 400 for about 45 minutes or until beet is tender. Remove skin from beet and garlic.
Process with 15oz can of white beans, rinsed (or garbanzo beans), the juice of 1/2 lemon, 1/4 c. olive oil, and 1 tsp. salt. Makes about 2 cups.
Ok, now for my tips - my beet was probably about 2" diameter - didn't think it was THAT big, but we got the electric purple version. Also, use a fork to test the beet for tenderness - I kept waiting to be able to squish it, like a baked potato, and it never got there. My clove of garlic burned up, I left it in so long. If you like the garlic flavor, you probably want to use more than just one clove - it wasn't very strong, and I would have preferred a little more garlic flavor to balance the beetiness of it - but that may have been different had I used a smaller beet!
Cornmeal Crust
Hi Everyone!
Are you ready for a recipe blitz? :) I figure it's about time I get on here and post some new recipes - I only have about a half dozen that I've been wanting to share!
First up I wanted to post this crust I found when I wanted to make a Mexican style pizza - I love the crust, and used it to top a Mexican style pot-pie, too! I may even try making it alone, just pita-bread style - not sure exactly what I'll do with it then... just eat it maybe...
Cornmeal Crust
1 1/2 c. flour (I used white whole wheat)
1 T. sugar
1 1/4 tsp. dry yeast
1/4 tsp. coarse salt
3/4 c. warm water
1 T. olive oil
1/3 c. cornmeal (think you can stretch this to 1/2 c. if you really like the corn-ey flavor!)
Combine 3/4 c. flour, sugar, yeast and salt. Add water and oil and beat. Stir in cornmeal and the rest of the flour, and knead til smooth and elastic - about 5 min. Cover and let rest 10 min.
To make pizza, have the oven preheated to 450:
Spray baking sheet with oil and sprinkle with cornmeal. Press the dough into a 14x10" rectangle and prick with a fork. Bake 8-10 min, or til edges just begin to brown. Top with 1 c. Mexican cheese blend, 1 1/2 c. chopped cooked chicken, diced tomatoes, and chopped yellow bell peppers, and another 1 c. Mexican cheese. Bake another 6-8 min.
To make pot pie, only make 1/2 crust recipe and have oven preheated to 375:
Layer in a pie plate - thick layer of chopped meat with a little broth (seasoned as desired), 1/2 can of drained corn, 1/2 can rinsed black beans, and layer cheese. Top with rolled out crust, crimp edges, and bake - about 20 min (I think!) until top is dry and beginning to brown.
This is how I made a pot pie - you can definitely add tomatoes or whatever else sounds good! My broth didn't thicken at all, so you may want to serve it in bowls or dust the bottom with flour maybe, to make a thicker broth.
Enjoy!
Are you ready for a recipe blitz? :) I figure it's about time I get on here and post some new recipes - I only have about a half dozen that I've been wanting to share!
First up I wanted to post this crust I found when I wanted to make a Mexican style pizza - I love the crust, and used it to top a Mexican style pot-pie, too! I may even try making it alone, just pita-bread style - not sure exactly what I'll do with it then... just eat it maybe...
Cornmeal Crust
1 1/2 c. flour (I used white whole wheat)
1 T. sugar
1 1/4 tsp. dry yeast
1/4 tsp. coarse salt
3/4 c. warm water
1 T. olive oil
1/3 c. cornmeal (think you can stretch this to 1/2 c. if you really like the corn-ey flavor!)
Combine 3/4 c. flour, sugar, yeast and salt. Add water and oil and beat. Stir in cornmeal and the rest of the flour, and knead til smooth and elastic - about 5 min. Cover and let rest 10 min.
To make pizza, have the oven preheated to 450:
Spray baking sheet with oil and sprinkle with cornmeal. Press the dough into a 14x10" rectangle and prick with a fork. Bake 8-10 min, or til edges just begin to brown. Top with 1 c. Mexican cheese blend, 1 1/2 c. chopped cooked chicken, diced tomatoes, and chopped yellow bell peppers, and another 1 c. Mexican cheese. Bake another 6-8 min.
To make pot pie, only make 1/2 crust recipe and have oven preheated to 375:
Layer in a pie plate - thick layer of chopped meat with a little broth (seasoned as desired), 1/2 can of drained corn, 1/2 can rinsed black beans, and layer cheese. Top with rolled out crust, crimp edges, and bake - about 20 min (I think!) until top is dry and beginning to brown.
This is how I made a pot pie - you can definitely add tomatoes or whatever else sounds good! My broth didn't thicken at all, so you may want to serve it in bowls or dust the bottom with flour maybe, to make a thicker broth.
Enjoy!
Tuesday, February 14, 2012
Pizza Dough
2 3/4 cup lukewarm water
1 1/2 TBS salt
1 1/2 TBS yeast
1 TBS sugar
1/4 cup olive oil
6 1/2 cups flour
Mix this according to the first bread post. No need to rest, top it, slide it right on a hot stone with water in broiler pan. Bake at 450 and be ready for some smoke if you are using cornmeal-turn on your vent :-P Stores for up to 12 days in fridge.
1 1/2 TBS salt
1 1/2 TBS yeast
1 TBS sugar
1/4 cup olive oil
6 1/2 cups flour
Mix this according to the first bread post. No need to rest, top it, slide it right on a hot stone with water in broiler pan. Bake at 450 and be ready for some smoke if you are using cornmeal-turn on your vent :-P Stores for up to 12 days in fridge.
Monday, February 13, 2012
Biscuit Waffles
I think this pinterest thing is getting to me! I saw many recipes for cooking cinnamon rolls in a waffle iron and thought "Hmm, what a cool idea!". I took it a step further and made my biscuit dough and plopped it in my waffle iron and the rest is history! This could make my life a LOT simpler :-)
So have fun trying it for shortcake, biscuit and gravy...yep you get the idea!
So have fun trying it for shortcake, biscuit and gravy...yep you get the idea!
blogger
This isn't a recipe, but I think perhaps the best way to ask all involved. I am tightening my privacy settings on my blog (meandmykidlets.blogspot.com) after Anthony was bored and did a google search for the girls and all of my blog/pictures from blog showed up. I thought I'd set things so that wouldn't happen. :( Anyway! I am setting it so only you all can read it, and I need e-mail addresses to grant permissions. I have Mardeana and Bethany's. I think blogger sent Jenna a few invites. Sorry about that, Jenna. :) I didn't realize what it was doing. The screen just going blank. *sigh* I believe this is a safe place to give me the addresses, but if you'd rather, you can e-mail them to reddentonya@hotmail.com. Thanks so much!!!!
Saturday, December 31, 2011
Cinnamon Rolls
Here's a quick, inexpensive way to make cinnamon rolls!!
Take the bread dough recipe that I posted and make sure it's refrigerated.
Mix-
1/4 cup butter at room temp
1/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chopped nuts (optional)
Roll out dough 1/4 in thick. Smear with cinnamon mixture. Roll up and cut like you would any cinnamon roll recipe. Let rest 1 hour. Bake in a greased 8 in cake pan for 30 min @ 350. Make your favorite icing and enjoy! I promise you won't be disappointed with these :-)
You won't your baking stone or the pan of water.
Take the bread dough recipe that I posted and make sure it's refrigerated.
Mix-
1/4 cup butter at room temp
1/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chopped nuts (optional)
Roll out dough 1/4 in thick. Smear with cinnamon mixture. Roll up and cut like you would any cinnamon roll recipe. Let rest 1 hour. Bake in a greased 8 in cake pan for 30 min @ 350. Make your favorite icing and enjoy! I promise you won't be disappointed with these :-)
You won't your baking stone or the pan of water.
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