Daley Food

Roberta's Onion and Dill Veggie Dip

noreply@blogger.com (Cheree) — Thu, 09 Feb 2012 23:53:00 +0000

INGREDIENTS

1 cup sour cream
1 cup Best Foods Mayonaise
1 1/2 teaspoons dill
1 1/2 teaspoons onion powder
1 1/2 teaspoons McCormick Blends Bon Appetiti Seasoning Salt

DIRECTIONS

Mix all ingredients together with a rubber spatula until smooth.
Chill 1 hour.

Devlin's Pancakes

noreply@blogger.com (Cheree) — Mon, 09 Jan 2012 23:06:00 +0000

This recipe comes from my husband's family. Devlin's been making more dinner's to help out around the house since we have a new little one.

INGREDIENTS
3 cups whole wheat flour (next time he wants to do 1/2 wheat and 1/2 white)
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
4 tablespoons oil
3 cups milk or until right consistency
3 eggs (optional)

DIRECTIONS

Mix everything together and drop on a hot griddle with 1/4 cup measuring cup.
When the pancake starts to bubble, flip and cook on opposite side.

Michelle's Re-fried Bean Filling

noreply@blogger.com (Cheree) — Tue, 30 Aug 2011 22:42:00 +0000

I use this filling for homemade burritos (just throw it in the tortilla with some cheese or no cheese for those allergic kiddos). I also recommend using this recipe for your 7-layer taco dip instead of re-fried beans mixed with taco seasoning. You'll be glad you did!

INGREDIENTS

2 cans re-fried beans
1 can of chilies
1 and 1/2 tablespoon brown sugar
2 tablespoon ketchup
Onion powder to taste
Garlic salt to taste (if the mixture tastes too sweet add more of this)
1-2 tablespoons Worcestershire sauce (if the mixture tastes too sweet add more of this)
Parmesan cheese to taste (optional)

DIRECTIONS

Dump all the ingredients in a bowl and stir.
Spread over tortillas and wrap burritos or use in 7-layer taco dip.

Sausage and Hash Browns

noreply@blogger.com (Cheree) — Mon, 11 Jul 2011 23:37:00 +0000

We frequently have breakfast foods for dinner. This is one of our favorites.

INGREDIENTS
1 large baking potato
2 tablespoons vegetable oil, such as safflower
1 pound sausage
1 onion, chopped

DIRECTIONS

Peel potato; cut into 1/2-inch dice. In a large frying pan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
Add sausage and onion; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes.

Baked Chicken with Onions, Potatoes, Garlic, and Rosemary

noreply@blogger.com (Cheree) — Mon, 11 Jul 2011 19:02:00 +0000

I found this on Martha's site here. I loved, loved, loved this recipe! The best part was the simplicity of the preparation as well as how beautiful the dish looked going into and out of the oven. Everything tasted delicious. I didn't expect it to be so good! The onions tasted awesome with the potatoes and the chicken was moist. The next time I have guests....this will definitely be an option. I served it with some homemade biscuits (because I was too lazy to make any other bread)...it would be great with some corn on the cob too!

INGREDIENTS
1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise OR 3-5 chicken breasts (I used 3 large breasts for my family of 5)
1 pound white new potatoes, halved (quartered if large)
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
1-2 tbsp dried rosemary leaves (the original recipe calls for thyme, but I prefer rosemary and didn't have any fresh or dried thyme)
1 lemon, quartered
1/4 cup extra-virgin olive oil (if you want more sauce, you can double the olive oil and vinegar...which I usually do)
2 tablespoons balsamic vinegar
Coarse salt and ground pepper

DIRECTIONS

Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Sprinkle rosemary over chicken and vegetables. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

Cook's Note
Using a cut-up chicken rather than a whole one makes it easy to serve. This recipe also works well with fresh thyme instead of rosemary.

Prep Time: 10 minutes
Serves: 4-6

Honey-Soy Glazed Chicken

noreply@blogger.com (Cheree) — Wed, 08 Jun 2011 00:12:00 +0000

I found this on Martha Stewart's site here. Since I'm pregnant and haven't been feeling much like cooking, the prep time and flavors seemed to collide for me and this was a hit in my book. I served it over rice and it was just right for someone needing a quick and mild dinner. For those of you looking for more flavor, I'd opt to make Michelle's Teriyaki Chicken instead. Either that or add some garlic to the recipe :-).

Ingredients

1/2 cup honey
2 tablespoons soy sauce
8 skinless chicken drumsticks (about 3 pounds total) (I used 3 boneless skinless chicken breasts cut into large pieces, because it's all I had on hand)
coarse salt and ground pepper

Directions

Preheat oven to 475 degrees. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to 9-by-13-inch baking dish.
Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled with pan juices.

Serves 4-6

Snickerdoodles

noreply@blogger.com (Cheree) — Mon, 28 Mar 2011 04:12:00 +0000

Today the kids wanted to make Snickerdoodles (per William's request). I Googled some recipes and found this awesome one here- thanks Food Allergy Mama! The only thing I changed was the time it took to cook them! If you need and dairy-free, egg-free, peanut-free snickerdoodle, you should definitely try this one! You won't be disappointed!

INGREDIENTS:

1 c. butter flavor Crisco
1 1/2 c. granulated sugar
1/2 cup unsweetened applesauce
3 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. salt

Cinnamon Sugar Mixture for Rolling:
3 T. granulated Sugar mixed with 3 tsp. cinnamon in a small bowl.

DIRECTIONS:

Preheat oven to 400 degrees.
Combine shortening, sugar and applesauce.
In a separate medium bowl, combine flour, cream of tartar, baking soda, cinnamon and salt with a wire whisk.
Add to shortening mixture and mix on low until thoroughly combined.
Use a small cookie scooper to make 1 inch dough balls. Drop the cookie balls into the cinnamon sugar mixture, making sure the entire surface is evenly coated. (I did have to flatten my balls to circular shapes with the back of my spatula since my cookie balls weren't flattening out the way I'd like them too when they baked.)
Bake for 10-12 minutes (my oven works perfectly on 10 minutes using my stoneware) or until edges are just starting to brown the middle is still somewhat soft. Cool completely on baking sheet and store in an airtight container.

Mushroom and Bacon Spinach Salad

noreply@blogger.com (Cheree) — Sat, 18 Dec 2010 06:24:00 +0000

Per the request of Angel :-). I'm glad you liked it so much!
I hope it's a hit at your party too!

INGREDIENTS:

Salad
1 cup sliced almonds
6 tablespoons sugar

1 head lettuce
1 bunch spinach
3/4 lb. sliced mushrooms
1/2 red onion, chopped
3/4 lb. bacon, cooked and crumbled
1 cup mandarin oranges, drained

Mustard Poppy Seed Dressing
3/4 tablespoons poppy seeds
1/3 cup white vinegar
3/4 oil
1/3 cup sugar
1 tablespoons red onion, grated
3/4 teaspoon salt
2 tablespoons mustard

DIRECTIONS:

Cook sugar and almonds over low heat stirring constantly until light brown and almonds are caramelized by the melted sugar.
Mix remaining 5 ingredients together.
Sprinkle almonds, bacon, and oranges on top just before serving. Serve with dressing.
For dressing, mix and chill.

Homemade Tomato Soup

noreply@blogger.com (Cheree) — Mon, 15 Nov 2010 21:09:00 +0000

I got this from the food network's website. I made it today for my allergic kid's lunch. The recipe below is doubled.

INGREDIENTS

2 (14-ounce) can chopped tomatoes
1 and 1/2 cup extra virgin olive oil (I only used about 1/2 cup)
Salt and freshly ground black pepper
2 stalks celery, diced
2 small carrots, diced
2 yellow onions, diced
4 cloves garlic, minced
2 cups chicken broth
2 bay leaves
4 tablespoons butter (or margarine-for the allergic kid)
1/2 cup chopped fresh basil leaves (I didn't have this and didn't add it--and it was still delicious. I can't wait till I do have some though!)
1 cup heavy cream, optional (I used whole milk for me and goat milk for the allergic kid, but actually, it tastes fantastic without any milk or cream!)

DIRECTIONS

Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth. (I dumped mine in my blender, I don't have an immersion blender.)

Hawaiian Haystacks

noreply@blogger.com (Cheree) — Tue, 09 Nov 2010 00:21:00 +0000

INGREDIENTS:

4 cups cooked rice

GRAVY:
1/4 cup butter or margarine (butter is yummier, but for my allergy kid, we use margarine)
1/4 cup flour
2 1/4-1/2 cups chicken broth
Lawry's Seasoning Salt to taste
1 cup cooked chicken, shredded

TOPPINGS:
1-2 cups grated cheddar cheese (to make milk free, eliminate cheese)
2 stalks celery, chopped
3 medium tomatoes, chopped
1 can pineapple chunks, drained
1/4 cup green onion, chopped
1/2 cup coconut
1/2 cup slivered almonds (optional)
1 can chow mein noodles

DIRECTIONS:
GRAVY:

In a saucepan over medium-low heat, melt butter
Add flour to make a roux
Add 2 1/4-1/2 cups of broth all at once
Continue stirring until thickened
Add seasoning salt and chicken

HAYSTACKS:

Layer rice, gravy, cheese, celery, tomatoes, pineapple, green onion, coconut, almonds, and chow mein noodles on individual serving plates.
Makes 8 servings.

Navajo Taco Fry Bread

noreply@blogger.com (Cheree) — Wed, 15 Sep 2010 15:27:00 +0000

I found a basic recipe for this on allrecipes.com. But I think the trick is to use Butter Flavor Crisco when frying! It was delicious!

INGREDIENTS:

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk (or goat milk)
Butter Flavor Crisco for frying

DIRECTIONS:

In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
Heat shortening in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1-1 and 1/2 inches deep. Break off 3/4 cup sized pieces of dough, (I made 8 small balls) and shape into round discs 1/8-1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
Top fry bread with beans, ground beef or chili, cheese, tomatoes and lettuce. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.

Cream Cheese Frosting

noreply@blogger.com (Cheree) — Tue, 07 Sep 2010 17:10:00 +0000

This is from the Better Homes and Garden Cookbook. I love that book. My sister Melissa can't get enough of this frosting. Anytime I want to send some happiness her way, I make the chocolate version of this frosting with a chocolate cake. Yum!

INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened (I prefer butter)
2 teaspoons vanilla
5 3/4 to 6 1/4 cups powdered sugar

DIRECTIONS:

Beat cream cheese, butter, and vanilla with electic mixer until light and fulffy. gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13X9X2-inch cake.) Cover and store frosted cake in the refrigerator.

CHOCOLATE-CREAM CHEESE FROSTING:
Prepare as above, except beat 1/2 cup unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5 1/4 to 5 3/4 cups. Makes about 3 2/3 cups.

Cheree's Lemon Pasta Sauce with Chicken and Veggies

noreply@blogger.com (Cheree) — Sun, 15 Aug 2010 02:40:00 +0000

This is something I threw together last night for dinner. It makes a lot (we ate it 2 nights in a row)! I was craving alfredo with veggies, but couldn't make it because of our allergic kid....so this was what I came up with instead. It was pretty tasty! My kids even liked it. They said they'd have it for breakfast, lunch, and dinner!

INGREDIENTS

3 Tablespoons olive oil
1/2 tsp crushed red pepper
chopped parsley
Juice of 2 lemons
Juice of 2 limes
3 garlic cloves, minced
2 cups chicken broth (made with pasta water)
a bit of dill (optional)

4 tomatoes, chopped
2 zucchini, chopped
1/2 red onion, chopped
2 cups cooked chicken
1 lb. cooked pasta, pasta water reserved (to make chicken broth)

DIRECTIONS

In one or two tablespoons of olive oil, saute a couple of cloves of minced garlic, a handful of chopped parsley, and the crushed red pepper.
Saute until the parsley changes to a deep green color. 
Add about 3 cups of chicken broth (I like to use chicken base for my pasta, so I use my pasta water for the broth, mixed with the base).
Squeeze in the juice of a the lemons and limes.
In a separate frying pan, heat olive oil and add chopped red onion, and cook for 3 minutes. Add zucchini and cook for another 3 minutes. Add chopped tomato, warm.
Mix pasta, sauce, cooked vegetables together and serve immediately.

Crock Pot Baked Potatoes

noreply@blogger.com (Cheree) — Thu, 22 Jul 2010 01:56:00 +0000

This is a great way to bake potatoes without heating up your kitchen!

INGREDIENTS:
Potatoes

DIRECTIONS:

Wash and dry potatoes
Wrap in aluminum foil
Place in crock pot and cook on low for 8 hours

Sweet Mustard Chicken on Rice

noreply@blogger.com (Cheree) — Thu, 22 Jul 2010 01:23:00 +0000

Bake: 2 hours
Oven: 300ºF
Makes: 6-8 servings

I found this recipe on Recipezaar. The original recipe uses whole grain mustard, I switched that out for table mustard. Additionally, it's for grilled chicken. Since I don't own a grill, I thought the slow baking would be delicious...and it was!

INGREDIENTS:
1/4 cup cider vinegar
3 tablespoons table mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper to taste (I did about 1/4 teaspoon)
6 boneless skinless chicken breast halves or as many chicken breasts that will fit in a 9X13 baking dish

DIRECTIONS:

Whisk together ingredients for mustard sauce
Place chicken in a 9 X 13 inch pan
Pour mustard sauce over chicken
Bake for 2 hours, uncovered at 300º, basting chicken every 20 minutes
Serve over rice

Chicken with Artichokes and Pasta

noreply@blogger.com (Cheree) — Thu, 22 Jul 2010 01:04:00 +0000

I found this in Everyday Food here. I altered it switching out the cutlets for sliced chicken breasts. I also added an extra cup of chicken broth because I liked more sauce. Next time I may saute some onions before cooking the chicken and add some fresh diced tomatoes at the end.

INGREDIENTS:

Coarse salt and ground pepper
1/4 cup all-purpose flour
thinly sliced chicken breasts (about 1 1/2 pounds total, I used 2 breasts)
2 tablespoons olive oil
2 cups reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter or margarine
8 ounces pasta
1/2 cup parsley leaves

DIRECTIONS:

Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge chicken pieces, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

Chocolate Butter Frosting

noreply@blogger.com (Cheree) — Mon, 12 Jul 2010 23:23:00 +0000

This is adapted from the Better Homes and Garden Cookbook

INGREDIENTS:

6 tablespoons butter (or margarine), softened
1/4 cup unsweetened cocoa powder
4 1/4 cups sifted powdered sugar (about 1 pound)
2 tablespoons milk
1 teaspoon vanilla
Milk (or goat milk)

DIRECTIONS:

In a large mixing bowl beat butter until smooth. Beat cocoa powder into butter until well combined. Gradually add 1 cup of the powdered sugar, beating well. Slowly beat in the 2 tablespoons of milk and the vanilla
Gradually beat in remaining powdered sugar. Beat in enough additional milk to read spreading consistency.

This frosts on 13X9X2-inch cake. (Double the recipe to frost the tops and sides of two 8- or 9-inch cake layers.

Cheree's Strawberry Shortcake

noreply@blogger.com (Cheree) — Thu, 08 Apr 2010 03:39:00 +0000

This was one of the first desserts I made for my husband when we were dating. He's not a fan of strawberries, but this dessert is his "exception." If you're looking for a step up from the regular strawberry shortcake...this is it...it's the frosting that makes it!

INGREDIENTS:

1 9X13 baked yellow cake
Sliced strawberries
Double cream cheese frosting

DOUBLE CREAM CHEESE FROSTING:
2 oz cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar

DIRECTIONS:

In chilled large bowl, mix cream cheese and milk until smooth.
Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form.
On individual serving dishes place a piece of cake with a generous dollop of frosting, topped with sliced strawberries.

Beef Taquitos

noreply@blogger.com (Cheree) — Tue, 30 Mar 2010 20:46:00 +0000

I got this from Family Fun Magazine. As soon as my oldest had a bite he said, "These are delicious!!! I want them for breakfast, lunch AND dinner!" So, folks, if you're looking for a kid-friendly recipe...this is it. For my allergic-kid, I left out the cheese in his Taquitos and served his with soy sour cream. I did change the recipe slightly using corn tortillas in place of the flour tortillas and Pam instead of vegetable oil.

INGREDIENTS:

1 tablespoon vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 pound lean ground beef
1 cup salsa, plus more for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
20 corn tortillas
1/2 cup shredded Cheddar or Monterey Jack
Sour cream

DIRECTIONS:

Heat the oven to 400º. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 2-3 tablespoons of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Spray the taquitos lightly with Pam, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.

Sweet-n-Spicy Slow Cooker Chicken

noreply@blogger.com (Cheree) — Mon, 22 Feb 2010 02:20:00 +0000

My sister recommended this recipe. She found it on My Kitchen Cafe who found it on Prudence Pennywise! Wherever you find the recipe, it's delicious! We had this for dinner tonight, and the hubby said it's a definite do-over. We served it in flour tortillas with shredded cheddar cheese, iceberg lettuce, chopped tomatoes, and sour cream. We also had some seasoned black beans and sweet rice on the side. Delicious!

INGREDIENTS:

 1 lb. boneless, skinless chicken breasts
 1 (14 ounce) can petite diced tomatoes, undrained 
1/3 cup brown sugar
 1/4 to 1/2 teaspoon crushed red pepper flakes 

DIRECTIONS:

Coat inside of crock pot with no stick cooking spray.
Place all ingredients in crock pot.
Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork.
Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)
Serve in tacos.

Cheree's Beef Stew

noreply@blogger.com (Cheree) — Mon, 04 Jan 2010 02:32:00 +0000

INGREDIENTS:

1/4 cup flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper

1-2 lbs beef stew meat, cut into 3/4 inch cubes
2 tablespoons olive oil

1 medium onion, chopped
6 cloves garlic, minced
4-5 medium potatoes, peeled and cut into 3/4 inch cubes
5 medium carrots, sliced
1, 14 ounce can petite diced tomatoes
1 small can tomato sauce
2 cups beef broth or 2 cups water and 2 beef bullion cubes
1/4 teaspoon dried rosemary

DIRECTIONS:

Place flour, garlic powder, thyme, basil, salt and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a large skillet, brown meat, half at a time in hot oil; drain fat.
In a 5 quart crockery cooker layer meat, onion, potatoes, and carrots. Add garlic, tomato sauce, diced tomatoes, beef broth, and rosemary.
Cover and cook on low-heat setting for 10-12 hours or on high heat setting for 5-6 hours or until meat and vegetables are tender.

Michelle's Corn Bread

noreply@blogger.com (Cheree) — Mon, 04 Jan 2010 02:16:00 +0000

This is yummo! I made up my own corn bread recipe a while back, but this beats it hands down. My old recipe tastes more like yellow cake, and this recipe tastes like the corn bread I remember being served at Frontier Pies (they've since gone out of business where I live). It's sweet, dense, and delicious! It also worked well with my substitutes for my allergic kid.

INGREDIENTS:

1 cup butter, melted
1 1/3 cup sugar
4 eggs, beaten (I used the Ener-G Egg Replacer)
1 teaspoon baking soda
2 cups buttermilk (for my allergic kid, I used 2 cups goat milk + 2 tablespoons lemon juice, let it sit for 5 minutes before incorporating into the recipe)
2 cups yellow corn meal
2 cups flour
1 teaspoon salt

DIRECTIONS:

Melt butter.
Combine flour, cornmeal, and salt. Stir well.
In a separate bowl, combine melted butter and sugar.
In a 4 cup glass measuring cup, combine the 2 cups of buttermilk and 1 teaspoon of baking soda. Set aside.
Add eggs to the butter and sugar mixture. Stir. Add buttermilk mixture to egg and sugar mixture. Stir.
With a wooden spoon add flour/cornmeal/salt to wet ingredients. Stir until just combined. The mixture should be lumpy.
Bake in a preheated 350 oven for 30-40 minutes.

Quick Chickpea Curry

noreply@blogger.com (Cheree) — Sun, 03 Jan 2010 05:38:00 +0000

I got this out of the Everyday Food Magazine this month (thanks, Angela for the AWESOME Christmas gift again!). I wanted to try it for 2 reasons. 1. I love Indian food, and 2. It was allergy-kid friendly. It was delicious and very filling! My husband said this is a definite do-over. The other reason I like this meal is because it's inexpensive. You can buy the two cans of chickpeas for roughly $1.40. Add that plus an onion, rice, and what you use of your spices and you can feed your entire family for under $3.00! I served this over rice (1 and 1/2 -2 cups rice to 3-4 cups water). I also buttered and sprinkled garlic salt over pita bread and warmed that in the oven on 350 for 10 minutes. The pita bread is a nice side to use for scooping the curry!

Serves 4-6

INGREDIENTS:
1 tablespoon olive oil
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1 cinnamon stick, 3 inches (I substituted this with 1 teaspoon ground cinnamon)
1 pinch of ground cloves
2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
3 tablespoons ketchup
1 teaspoon course salt
1/4 teaspoon ground pepper
2 cups water
chopped cilantro and lemon wedges (optional), for serving

DIRECTIONS:

In a large straight-sided skillet, heat oil over medium0high. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes.
Add garlic, curry, cinnamon, and pinch of cloves and cook, stirring until fragrant, 30 seconds.
Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups of water.
Bring to a boil; reduce to a simmer, cover, and cook 20 minutes.
Uncover and increase heat to medium0high; cook until sauce is slightly reduced, 5 minutes.
Serve topped with cilantro, with lemon wedges along side if desired.

Roberta's Rolls

noreply@blogger.com (Cheree) — Sun, 06 Dec 2009 06:59:00 +0000

Thanks to my friend Jody of Something Good for writing this all down for me :-). Roberta is my mother and she makes the best rolls. Due to my kiddo's egg allergies, it may be a while before I make these (like when I'm totally bored and have nothing else to do OR he's on his mission or something). Anyhow, I had to copy Jody's post to put in my blog for posterity. The photo is from Jody :-). Thanks, again, Jody!

INGREDIENTS:
1/2 cup really warm water
1 Tb sugar
2 Tb active dry yeast

Mix this together in small bowl--set aside for at least 5 min. or until nice and foamy.

2 cups scalded milk
1 cube butter-cut into pieces
1/2 cup
3 beaten eggs
2 tsp salt
7 1/4 cups flour (give or take)

In microwave scald milk for 3 to 5 min. Pour hot milk in your mixer attached with dough hook and add cut up butter. Allow butter to melt. Add beaten eggs and 2 cups flour, mix then add yeast mixture scraping the sides. Add 1 cup flour and salt mix, then gradually add additional flour. Total cups of flour about 7 1/2 cups. Beat until well incorporated. The dough will be pretty sticky. That's normal. If it looks a too soupy, sticky you can add no more than 1/2 cup to 1 cup more flour especially if you live in an area with high humidity.

Remove dough and place in a large well oiled bowl, cover and let rise 2 hours. If you have the time, you can add an extra hour.

Punch down dough and dump onto lightly floured counter. Prepare into desired roll shape. Lightly dust with flour when needed. Be careful not to add to much flour or your rolls won't turn out as light and fluffy as they should be.

Let rolls rise on pans until double in size. A good hour.

Bake at 420 degrees for 7-9 minutes. Or until they are nice and brown on top. The most important step is to brush each roll with melted butter after they are baked. Don't hold back!*

Michelle's Imitation Bajio Sweet Rice

noreply@blogger.com (Cheree) — Tue, 10 Nov 2009 22:32:00 +0000

I served this with Michelle's enchiladas—it was heaven. I love this rice!

INGREDIENTS:
1 tablespoon cooking oil (not olive oil)
1/2 white onion, chopped
1/2 bunch fresh cilantro, chopped-no big stems
1 and 1/3 cup white rice
1/4 cup sugar
3 cups chicken broth

DIRECTIONS:

Add oil to large skillet and warm on medium high.
Saute onion until translucent
Add cilantro. Saute a minute more.
Add rice cooking till light brown but not burned.
In a separate pot, take the chicken broth and add sugar, stirring and warming until the sugar dissolves.
Stir broth sugar mixture into the rice. Bring to a boil. Cover and reduce heat to medium-low for 25-35 minutes.
Fluff with a fork before serving.