11-ounce jar of non-dairy creamer
8 quart size box of dry milk
1 pound of Nestle’s Quik
½ a box of powdered sugar
Mix it all together and use 4 to 5 heaping teaspoons per cup of hot water. Add whip cream and marshmallows as desired.
(Via: http://www.girltalkhome.com/blog/a-pefect-pairing)
Monday, December 20, 2010
Sunday, December 19, 2010
Chocolate Raspberry Crumb Bars
1 cup (2 sticks) butter or margarine, softened
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided*
1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
1/2 cup chopped nuts (optional)
1/3 cup seedless raspberry jam
Preheat oven to 350° F. Grease 13 x 9-inch baking pan. Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown. Microwave 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust. Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Bake for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.
*White chocolate chips are also delicious
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided*
1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
1/2 cup chopped nuts (optional)
1/3 cup seedless raspberry jam
Preheat oven to 350° F. Grease 13 x 9-inch baking pan. Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown. Microwave 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust. Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Bake for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.
*White chocolate chips are also delicious
(Via: Nestle's Cookie Cookbook or http://www.verybestbaking.com/recipes/32066/Chocolatey-Raspberry-Crumb-Bars/detail.aspx)
Saturday, December 18, 2010
Cinnamon Apple Pork Tenderloin
1 to 1 1/2 pounds pork tenderloin
2 teaspoons cornstarch
1 teaspoon ground cinnamon
2 tablespoons brown sugar, packed
2 cooking apples, peeled, cored and sliced
2 tablespoons dried cranberries or raisins
2 teaspoons cornstarch
1 teaspoon ground cinnamon
2 tablespoons brown sugar, packed
2 cooking apples, peeled, cored and sliced
2 tablespoons dried cranberries or raisins
Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°. Serves 4.
Friday, December 17, 2010
Garlic Mashed Potatoes
3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Apple Gallete
First, peel, core and slice about four apples. If they are small, you can use six. You could probably even use more. I just like a high ratio of crust to apples when I make a galette. It doesn’t matter what type you use, I used a couple granny smith, a braeburn, and some other red apple that I can’t remember now. Just use what you have, or what you like.
Put all of your apple slices in a bowl and toss with a some sugar (I used about 1/4 cup), sprinkle in a bit of cinnamon, and a tablespoon of flour. Toss it all together and set the bowl aside.
Now preheat the oven to 400 degrees while you make the pastry. This is important, don’t forget to turn on the oven!
Next, clear a large space on a countertop or table and sprinkle it lightly with flour. If you have a pastry board, even better. Have a rolling pin handy and more flour available for sprinkling. A dough scraper will also come in handy if you have one.
Also get out a large cookie sheet, preferably with rim. I use a half sheet pan. Line it with parchment paper and have it handy.
Now, put together your pastry. If you would like instructions with photos, go to Simply Recipes. But we are only using half of her recipe, so use the ingredient amounts that I list here.
Galette Pastry:
1 1/4 cups all-purpose flour
1/2 t. salt
1/2 cup chilled butter, cut into pieces (one stick)
3 tablespoons ice water
Put flour and salt in the bowl of a food processor and pulse to combine. Add butter and pulse until the largest butter pieces are the size of peas. Add water, one tablespoon at a time, pulsing to mix. The mixture won’t look like it’s holding together, but pinch it, and it should stick together.
If you don’t have a food processor, put the flour and salt in a large bowl and whisk to combine. Cut the cold butter into small pieces and toss with the flour mixture. With your fingertips, quickly rub the butter into the flour mixture until the mixture resembles very coarse crumbs and there are still some small chunks of butter left (you may also use a pastry cutter). Add water, one tablespoon at a time, mixing and tossing with a wooden spoon. When the mixture just starts to clump together, continue to the next step.
Dump all the flour and butter pieces out onto the floured counter or board, and gather it and press it together into a disc shape. At this point, the dough can be wrapped in plastic and refrigerated for up to a couple of days. But we are going to roll it out immediately. If you do refrigerate it, let the dough sit out at room temperature for 10 minutes before continuing to the next step.
Roll dough out into a large circle, making sure to add a bit of flour on top and underneath the dough occasionally to prevent it from sticking to the counter. Try to roll the dough as evenly as possible to about 1/8 inch thick. The circle doesn’t have to be perfect and if the dough starts splitting and tearing, just patch it together as best you can. Most importantly, work quickly and make sure to keep the counter underneath lightly floured to prevent sticking! The circle will get big! That’s what you want.
Now gently wrap the dough around the rolling pin and transfer it to the sheet pan. Try to unwrap the dough so that it is somewhat centered on the pan. The pastry circle will overlap the sides of the pan by quite a bit, that’s what you want. Now dump the apple right into the center of the circle and spread them out a bit.
At this point I usually drop a few little pieces of butter over the tops of the apples. It’s up to you.
Next, just fold the edges of the pastry over the apples, sealing any holes that appear along the edges as you go. You want to seal the holes and cracks so that the juices don’t escape while it’s baking. The pastry shouldn’t cover the apples completely in the center.
If you want to try to make it look fancy, go ahead. I don’t. I just fold it up and hope for the best!
Finally, I beat one egg with a splash of water and lightly brush the pastry with the egg wash. Then I sprinkle a bit of sugar over the whole thing. This is optional, but it looks nice!
Now put the baking sheet with the galette into the preheated 400 degree oven and bake for about 35 minutes.
[http://pinchmysalt.com/2008/10/10/apple-galette-the-no-fear-apple-pie/]
Put all of your apple slices in a bowl and toss with a some sugar (I used about 1/4 cup), sprinkle in a bit of cinnamon, and a tablespoon of flour. Toss it all together and set the bowl aside.
Now preheat the oven to 400 degrees while you make the pastry. This is important, don’t forget to turn on the oven!
Next, clear a large space on a countertop or table and sprinkle it lightly with flour. If you have a pastry board, even better. Have a rolling pin handy and more flour available for sprinkling. A dough scraper will also come in handy if you have one.
Also get out a large cookie sheet, preferably with rim. I use a half sheet pan. Line it with parchment paper and have it handy.
Now, put together your pastry. If you would like instructions with photos, go to Simply Recipes. But we are only using half of her recipe, so use the ingredient amounts that I list here.
Galette Pastry:
1 1/4 cups all-purpose flour
1/2 t. salt
1/2 cup chilled butter, cut into pieces (one stick)
3 tablespoons ice water
Put flour and salt in the bowl of a food processor and pulse to combine. Add butter and pulse until the largest butter pieces are the size of peas. Add water, one tablespoon at a time, pulsing to mix. The mixture won’t look like it’s holding together, but pinch it, and it should stick together.
If you don’t have a food processor, put the flour and salt in a large bowl and whisk to combine. Cut the cold butter into small pieces and toss with the flour mixture. With your fingertips, quickly rub the butter into the flour mixture until the mixture resembles very coarse crumbs and there are still some small chunks of butter left (you may also use a pastry cutter). Add water, one tablespoon at a time, mixing and tossing with a wooden spoon. When the mixture just starts to clump together, continue to the next step.
Dump all the flour and butter pieces out onto the floured counter or board, and gather it and press it together into a disc shape. At this point, the dough can be wrapped in plastic and refrigerated for up to a couple of days. But we are going to roll it out immediately. If you do refrigerate it, let the dough sit out at room temperature for 10 minutes before continuing to the next step.
Roll dough out into a large circle, making sure to add a bit of flour on top and underneath the dough occasionally to prevent it from sticking to the counter. Try to roll the dough as evenly as possible to about 1/8 inch thick. The circle doesn’t have to be perfect and if the dough starts splitting and tearing, just patch it together as best you can. Most importantly, work quickly and make sure to keep the counter underneath lightly floured to prevent sticking! The circle will get big! That’s what you want.
Now gently wrap the dough around the rolling pin and transfer it to the sheet pan. Try to unwrap the dough so that it is somewhat centered on the pan. The pastry circle will overlap the sides of the pan by quite a bit, that’s what you want. Now dump the apple right into the center of the circle and spread them out a bit.
At this point I usually drop a few little pieces of butter over the tops of the apples. It’s up to you.
Next, just fold the edges of the pastry over the apples, sealing any holes that appear along the edges as you go. You want to seal the holes and cracks so that the juices don’t escape while it’s baking. The pastry shouldn’t cover the apples completely in the center.
If you want to try to make it look fancy, go ahead. I don’t. I just fold it up and hope for the best!
Finally, I beat one egg with a splash of water and lightly brush the pastry with the egg wash. Then I sprinkle a bit of sugar over the whole thing. This is optional, but it looks nice!
Now put the baking sheet with the galette into the preheated 400 degree oven and bake for about 35 minutes.
[http://pinchmysalt.com/2008/10/10/apple-galette-the-no-fear-apple-pie/]
Oatmeal Candy Cane Cookies
1 cup butter
1 cup brown sugar
1 egg
2 teaspoons vanilla
2 cup flour
1 teaspoon soda
1/2 teaspoon salt
2 cup oats
1/2 cup crushed candy canes
Cream butter, sugar, egg, and vanilla, then add dry ingredients. Drop into 1-inch balls on cookie sheet. Bake 10-12 minutes at 350.
1 cup brown sugar
1 egg
2 teaspoons vanilla
2 cup flour
1 teaspoon soda
1/2 teaspoon salt
2 cup oats
1/2 cup crushed candy canes
Cream butter, sugar, egg, and vanilla, then add dry ingredients. Drop into 1-inch balls on cookie sheet. Bake 10-12 minutes at 350.
Cool and glaze with:
1 1/2 cup powdered sugar
2-3 tablespoon milk
3 tablespoon finely crushed candy canes
(Via: http://littlepinkhouse.net/2010/12/oatmeal-candy-cane-cookies/)
1 1/2 cup powdered sugar
2-3 tablespoon milk
3 tablespoon finely crushed candy canes
(Via: http://littlepinkhouse.net/2010/12/oatmeal-candy-cane-cookies/)
Mix-and-Match Soup
Broth (choose one):
Tomato: One 12-ounce can of tomato paste plus two 16-ounce cans of tomatoes with juice (chopped)
Tomato: One 12-ounce can of tomato paste plus two 16-ounce cans of tomatoes with juice (chopped)
plus water to equal 10 cups total
Chicken/Turkey: 10 cups broth or 4 bouillon cubes dissolved in 10 cups of water
Beef: 10 cups broth or 4 bouillon cubes dissolved in 10 cups of water
Protein (choose one — 1 pound or 2 cups, cooked):
Chicken/Turkey: 10 cups broth or 4 bouillon cubes dissolved in 10 cups of water
Beef: 10 cups broth or 4 bouillon cubes dissolved in 10 cups of water
Protein (choose one — 1 pound or 2 cups, cooked):
Ground beef, browned
Leftover meatballs or meatloaf, chopped
Cooked chicken or turkey (cut up)
Ham (cut up)
Lentils
Tofu
Leftover meatballs or meatloaf, chopped
Cooked chicken or turkey (cut up)
Ham (cut up)
Lentils
Tofu
Frankfurters, sliced (or any sausage or Kielbasa)
Pepperoni, sliced
Beans, cooked or canned (pintos, kidney, Great Northern, etc.)
Grain (choose 1 or 2 for a total of 2 cups):
Rice, cooked (any variety)
Barley, cooked
Pasta, raw
Corn
Dumplings (add near end of cooking time)
Vegetables (raw, cooked or canned, choose 2 or more for a total of 1 to 2 cups):
Cabbage
Carrots
Celery
Onion
Potatoes
Tomatoes
Green beans
Turnips
Parsnips
Broccoli
Peas or pea pods
Cauliflower
Bell pepper
Zucchini (add raw)
Seasonings (choose 2 to 4 spices, 1 to 2 teaspoons each):
Basil
Cayenne (dash)
Chives
Cumin
Garlic
Marjoram
Onion powder
Thyme
Rosemary
Parsley
Oregano
To Prepare Soup:
Bring the broth to a boil in a large stockpot or Dutch oven. Add all of the ingredients and salt and pepper to taste. Reduce heat and simmer one hour.
Slow Cooker Prep:
Pour the boiling stock and other ingredients into a slow cooker and simmer for 8 to 12 hours or overnight on LOW setting.
(Via: http://dsimple.wordpress.com/2010/12/10/mix-and-match-soup-recipe/)
Grain (choose 1 or 2 for a total of 2 cups):
Rice, cooked (any variety)
Barley, cooked
Pasta, raw
Corn
Dumplings (add near end of cooking time)
Vegetables (raw, cooked or canned, choose 2 or more for a total of 1 to 2 cups):
Cabbage
Carrots
Celery
Onion
Potatoes
Tomatoes
Green beans
Turnips
Parsnips
Broccoli
Peas or pea pods
Cauliflower
Bell pepper
Zucchini (add raw)
Seasonings (choose 2 to 4 spices, 1 to 2 teaspoons each):
Basil
Cayenne (dash)
Chives
Cumin
Garlic
Marjoram
Onion powder
Thyme
Rosemary
Parsley
Oregano
To Prepare Soup:
Bring the broth to a boil in a large stockpot or Dutch oven. Add all of the ingredients and salt and pepper to taste. Reduce heat and simmer one hour.
Slow Cooker Prep:
Pour the boiling stock and other ingredients into a slow cooker and simmer for 8 to 12 hours or overnight on LOW setting.
(Via: http://dsimple.wordpress.com/2010/12/10/mix-and-match-soup-recipe/)
Chicken and Pasta
4 (6 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14.5 ounce) can chicken broth
1 (10 ounce) package frozen spinach, thawed and drained
1 (8 ounce) package cold cream cheese, cubed
10 cherry tomatoes, halved
1 (16 ounce) package dry penne pasta
Bring large pot of water to a boil, and stir in penne pasta. Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more. In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.
1 (14.5 ounce) can chicken broth
1 (10 ounce) package frozen spinach, thawed and drained
1 (8 ounce) package cold cream cheese, cubed
10 cherry tomatoes, halved
1 (16 ounce) package dry penne pasta
Bring large pot of water to a boil, and stir in penne pasta. Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more. In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.
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