1 cup boiling water
½ cup cocoa
2 teaspoons baking soda
2 cups sugar
3 cups flour
6 heaping tablespoons dry buttermilk
1 cup oil ½ teaspoon salt
1 cup water
2 eggs
2 teaspoons vanilla
Combine hot water, cocoa, and soda. Cream sugar and oil. Add eggs, vanilla, and cocoa mixture. Combine flour, buttermilk, and salt. Add alternately with 1 cup water. Bake at 375 degrees for 25 minutes or until cake springs back.
Thursday, August 12, 2010
Creamy Jello Jigglers
I have these fun jello molds that are shaped like jelly beans..."jello beans" I haven't made them in years but I made them several times for easter in all of the jello-y colors of the rainbow and they were so much fun! Once I used this recipe to make pastel jello beans. Very yummy :).
2 1/2 cups boiling water
4 pkgs (3 oz) gelatin, any flavor
1 cup cold milk
1 small box instant vanilla pudding
Stir boiling water into gelatin in lg bowl till dissolved. Cool 30 minutes at room temperature. Prepare molds. Pour milk into med bowl and beat in pudding mix. Quickly pour into cooled gelatin. Stir with whisk until well blended. Pour mixture into cup with spout and fill molds immediately. Refridgerate till firm.
2 1/2 cups boiling water
4 pkgs (3 oz) gelatin, any flavor
1 cup cold milk
1 small box instant vanilla pudding
Stir boiling water into gelatin in lg bowl till dissolved. Cool 30 minutes at room temperature. Prepare molds. Pour milk into med bowl and beat in pudding mix. Quickly pour into cooled gelatin. Stir with whisk until well blended. Pour mixture into cup with spout and fill molds immediately. Refridgerate till firm.
Granola Recipes
My mom made the best homemade granola when I was a kid. I just ran across the recipe. I was craving that granola a couple years ago and found one that sounded like it. Since I enjoyed that recipe I am also including it. I was unaware I had her recipe in my possession!
Here is her recipe.
Granola
7 cups oatmeal
1 cup sesame seeds ( I think she used sunflower seeds though, I'll have to ask her and update this)
2 cups coconut
1 cup wheat germ
1 cup oil
1 cup honey or brown sugar ( or a mix of both, so neither overpower?)
1 cup soy flour
grated lemon peel
1 tsp vanilla
1 tsp salt
raisins*
Mix all ingredients and bake on a cookie sheet at 200 for 2 hours stirring periodically.
Granola recipe I found.
8 cups rolled oats
1 1/2 cups wheat germ ( I used wheat bran...I don't know the difference)
1 1/2 cups oat bran
1 cup sunflower seeds
1 cup finely chopped almonds
1 cup finely chopped pecans
1 heaping cup shredded coconut
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups raisins or sweetened dried cranberries*
DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
In a large bowl, combine the oats, wheat germ, oat bran, sunflower seeds, almonds, and pecans. In a saucepan over medium heat, stir together the salt, brown sugar, maple syrup, honey, oil, and cinnamon. Bring to a boil then remove from heat and add vanilla. Pour over the dry ingredients and stir to coat. Spread the mixture out evenly on the baking sheets.
Bake for 20 minutes in the preheated oven, or until toasted. Stir once about halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.
*Just a little note, I didn't add raisins or cranberries because I am not fond of them. I just assumed everyone else likes them. I might add costco's dried blueberries next time...I LOVE those!
Here is her recipe.
Granola
7 cups oatmeal
1 cup sesame seeds ( I think she used sunflower seeds though, I'll have to ask her and update this)
2 cups coconut
1 cup wheat germ
1 cup oil
1 cup honey or brown sugar ( or a mix of both, so neither overpower?)
1 cup soy flour
grated lemon peel
1 tsp vanilla
1 tsp salt
raisins*
Mix all ingredients and bake on a cookie sheet at 200 for 2 hours stirring periodically.
Granola recipe I found.
8 cups rolled oats
1 1/2 cups wheat germ ( I used wheat bran...I don't know the difference)
1 1/2 cups oat bran
1 cup sunflower seeds
1 cup finely chopped almonds
1 cup finely chopped pecans
1 heaping cup shredded coconut
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups raisins or sweetened dried cranberries*
DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
In a large bowl, combine the oats, wheat germ, oat bran, sunflower seeds, almonds, and pecans. In a saucepan over medium heat, stir together the salt, brown sugar, maple syrup, honey, oil, and cinnamon. Bring to a boil then remove from heat and add vanilla. Pour over the dry ingredients and stir to coat. Spread the mixture out evenly on the baking sheets.
Bake for 20 minutes in the preheated oven, or until toasted. Stir once about halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.
*Just a little note, I didn't add raisins or cranberries because I am not fond of them. I just assumed everyone else likes them. I might add costco's dried blueberries next time...I LOVE those!
Halloween jello worms
I know we are a little early for halloween, but I wanted to make sure this got into my collection because it was such a fun recipe. Definitely worth the effort.
Jello “blood” Worms
Make at least a day ahead of time, very time consuming
100 flexible straws (place flexible side down in the container)
An empty cleaned quart milk or orange juice carton to hold straws (the taller the better, the straws will fill to the height of the container)
1 6 oz box raspberry or grape jello (LARGE BOX)
3 packets unflavored jello
3 cups boiling water
¾ cup whipping cream
12-15 drops green food coloring
Wax paper
Combine gelatins in bowl and add boiling water. Mix till completely dissolved. Chill till lukewarm about 20 min
Meanwhile gently pull straws to extend to full length. Place in container flexible side down and wrap loosely with rubber band to hold them together Blend cream and food coloring with jello mixture and pour into container filling straws Chill until firm 8 hours or cover and chill up to 2 days
Pull out straws or tear away paper carton from the straws. Pull straws apart. Run hot tap water for about 2 seconds over 3-4 straws at a time.
Starting at the empty end push worms from straws with a rolling pin or use your fingers
Lay worms on wax paper lined baking sheet. Cover and chill at least one hour before serving or up to 2 days.
I doubled the recipe and used a half gallon carton. Then I used half for each of two parties we planned. Getting the worms out of the straws is difficult at first, but you get the hang of it. It does take time though, so plan ahead. They ended up being a fun addition to our halloween last year!
Tuesday, August 3, 2010
Teriyaki Chicken
I'm not a big fan of brown meat...but I couldn't resist the 50 cent a pound leg quarters at Winco, so I set out to find a way that I would like them. I remembered when I was a kid that my mom made teriyaki chicken legs that I liked, so I called her and here is what I ended up doing...
I had about 5 lbs of them. I brined them in salt water for about 5 hours and then rubbed garlic powder on them under the skin. I wanted them to have a grilled taste so I put them out on the grill solely to brown the outside. I am not so good at grilling and they kept flaming up. So it didn't take long for them to look grilled. Then I crammed them into a pan and poured the sauce over them and baked them for 1 hour at 350 degrees. They ended up tasting amazing!! Very tender, and delicious.
The sauce was simply 1 1/2 cups of soy sauce and 1 1/2 cups brown sugar. You are supposed to baste them but I used so much sauce and they were so crammed in that it pretty much covered them. I only basted it once. I was really glad I had grilled them, because for me it was a necessary flavor. Hope you enjoy!
I had about 5 lbs of them. I brined them in salt water for about 5 hours and then rubbed garlic powder on them under the skin. I wanted them to have a grilled taste so I put them out on the grill solely to brown the outside. I am not so good at grilling and they kept flaming up. So it didn't take long for them to look grilled. Then I crammed them into a pan and poured the sauce over them and baked them for 1 hour at 350 degrees. They ended up tasting amazing!! Very tender, and delicious.
The sauce was simply 1 1/2 cups of soy sauce and 1 1/2 cups brown sugar. You are supposed to baste them but I used so much sauce and they were so crammed in that it pretty much covered them. I only basted it once. I was really glad I had grilled them, because for me it was a necessary flavor. Hope you enjoy!
Thursday, July 22, 2010
Christmas Wreath Cookies
These are a simple, rice krispy treat like cookie, but they were one of my favorites to both make and eat all through childhood.
1/2 cup margarine
30 large marshmallows
3 1/2 cups corn flakes
green food coloring
red hots
Just melt together margarine and marshmallows, stir in food coloring and then pour over corn flakes and stir together. Then just spoon messy spoonfuls onto wax paper and place your red hots to make your "wreaths". More recently, I have formed the whole batch into one or two larger wreaths instead of a bunch of little ones.
Note: it takes a LOT of food coloring to make these REALLY green...I often settle for a more pastel green, but when we were kids, I remember them always being really bright.
1/2 cup margarine
30 large marshmallows
3 1/2 cups corn flakes
green food coloring
red hots
Just melt together margarine and marshmallows, stir in food coloring and then pour over corn flakes and stir together. Then just spoon messy spoonfuls onto wax paper and place your red hots to make your "wreaths". More recently, I have formed the whole batch into one or two larger wreaths instead of a bunch of little ones.
Note: it takes a LOT of food coloring to make these REALLY green...I often settle for a more pastel green, but when we were kids, I remember them always being really bright.
Thursday, March 11, 2010
Dad's Chili
This is just a guideline, because my dad never makes the same chili twice. He just dumps a bunch of stuff in that looks good at the moment and usually adds a number of different meats. But he has won countless chili cook offs so I attempted to get some of his constants :).
This makes a BIG pot of chili. I doubled it and it filled my big electric roaster pan 2/3 or more. Worked great for a big family gathering (when Kayleigh was blessed?).
5 Tbsp Chili powder
3 Tbsp cumin? (I didn't have it written, but I am positive I added this. And almost positive on the amount.)
2 BIG cans tomato sauce (equals about 8 small cans)
2 BIG cans enchilada sauce ( I use the green Mikayo sauce they sell at walmart) It's about a 30 oz can. My dad has used any number of kinds.
I use 1 to 2 lbs stew meat.
3 lbs dry beans (I use one each of black, pinto, and kidney)
1/2 of a big can of green chilies. (I used hatch whole chilies) Its again about a 30 oz can. So about 4 little cans if you rather.
1 Tbsp dried minced garlic
1 Tbsp oregano
2 large onions chopped
1/2-1 lb breakfast sausage (sounds weird I know, I REALLY didn't want to add it the first time, but its good)
Dad adds mace, I didn't have that so I added a little masa harina (1/4 cup). He said mace tastes like corn meal, so I figured that was an okay substitute...
Dad also said he would have added an entire bottle of green tabasco, but I didn't have that either :).
One other note about the meat, my dad is a carnivore and would add more than I did for sure. One time when I was down in NV for one of his chili cookoffs, he put hamburger, shredded pork, steak, sausage, and possibly something else...I'm not sure, all in the same pot of chili. Jay LOVED it. I don't know if this even lives up to that chili for him (probably because it doesn't have five kinds of meat!) but I love it.
So of course your first step is to soak and cook the beans. It is very important that you get them fully cooked BEFORE adding to the chili. See my bean method for my long rambling how to about dry beans :). While the beans cook you can make the base. Brown meat and onions in a huge pot, then add the rest of your ingredients and let it stew for a while. Add your beans and simmer a little longer to mix flavors. You will want to stir occasionally to make sure it doesn't stick. If it is getting too thick too early and sticking, just add some water. It seems like with all of these kind of recipes they are even better the next day because all of the flavors "develop", but I am never prepared enough to do it that early :). Dad, any comments to improve or correct would be welcome. It is your chili recipe after all! I froze the leftovers in two cup portions just like I do my beans. Again, see bean method for my longer instructions. Tasted great for months after! I like to serve it with corn bread or over baked potatoes.
This makes a BIG pot of chili. I doubled it and it filled my big electric roaster pan 2/3 or more. Worked great for a big family gathering (when Kayleigh was blessed?).
5 Tbsp Chili powder
3 Tbsp cumin? (I didn't have it written, but I am positive I added this. And almost positive on the amount.)
2 BIG cans tomato sauce (equals about 8 small cans)
2 BIG cans enchilada sauce ( I use the green Mikayo sauce they sell at walmart) It's about a 30 oz can. My dad has used any number of kinds.
I use 1 to 2 lbs stew meat.
3 lbs dry beans (I use one each of black, pinto, and kidney)
1/2 of a big can of green chilies. (I used hatch whole chilies) Its again about a 30 oz can. So about 4 little cans if you rather.
1 Tbsp dried minced garlic
1 Tbsp oregano
2 large onions chopped
1/2-1 lb breakfast sausage (sounds weird I know, I REALLY didn't want to add it the first time, but its good)
Dad adds mace, I didn't have that so I added a little masa harina (1/4 cup). He said mace tastes like corn meal, so I figured that was an okay substitute...
Dad also said he would have added an entire bottle of green tabasco, but I didn't have that either :).
One other note about the meat, my dad is a carnivore and would add more than I did for sure. One time when I was down in NV for one of his chili cookoffs, he put hamburger, shredded pork, steak, sausage, and possibly something else...I'm not sure, all in the same pot of chili. Jay LOVED it. I don't know if this even lives up to that chili for him (probably because it doesn't have five kinds of meat!) but I love it.
So of course your first step is to soak and cook the beans. It is very important that you get them fully cooked BEFORE adding to the chili. See my bean method for my long rambling how to about dry beans :). While the beans cook you can make the base. Brown meat and onions in a huge pot, then add the rest of your ingredients and let it stew for a while. Add your beans and simmer a little longer to mix flavors. You will want to stir occasionally to make sure it doesn't stick. If it is getting too thick too early and sticking, just add some water. It seems like with all of these kind of recipes they are even better the next day because all of the flavors "develop", but I am never prepared enough to do it that early :). Dad, any comments to improve or correct would be welcome. It is your chili recipe after all! I froze the leftovers in two cup portions just like I do my beans. Again, see bean method for my longer instructions. Tasted great for months after! I like to serve it with corn bread or over baked potatoes.
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