my favorite recipe for homemade syrup. I love the buttery taste to it!
2/3 c. water
1 c. brown sugar
1 c. white sugar
1 tsp. maple flavoring
1/2-1 stick margarine or butter (I usually use 1/2, but sometimes not any and just spread it on the pancake when it's warm)
Mix together in a saucepan and bring to a boil. Will be very rich with the butter. The butter does solidify if you end up saving some in the fridge, but will be fine after you warm it up in the microwave.
Wednesday, November 18, 2009
Apple Flaps
This is my favorite pancake recipe from my neighbor. They are so yummy with the applesauce and maybe healthy?
1 1/2 cups flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/8 tsp. nutmeg (I do 1/4 tsp.)
2 eggs, beaten
3/4 cup milk
2 Tbsp. melted butter
1 cup applesauce
Mix dry ingredients together. Add eggs, milk, butter, and applesauce to dry ingredients. Stir until all ingredients are moistened. Cook on griddle.
1 1/2 cups flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/8 tsp. nutmeg (I do 1/4 tsp.)
2 eggs, beaten
3/4 cup milk
2 Tbsp. melted butter
1 cup applesauce
Mix dry ingredients together. Add eggs, milk, butter, and applesauce to dry ingredients. Stir until all ingredients are moistened. Cook on griddle.
Sunday, November 15, 2009
"Fancy" Mac and Cheese
I got this recipe from a friend, courtesy of Giada De Laurentiis. It's definitely not low-fat, but I like making it for company because it looks fancy.
12 oz. wide egg noodles
2 cups heavy cream (I usually only use one cup)
2 1/2 cups whole milk (I usually use 2 cups whole and 1 cup skim to make up for the heavy cream--there's a bit too much liquid in this recipe for me so I cut the total back by 1/2 cup)
2 t. flour
1/2 t. salt
1/4 t. pepper
2 c. (packed) grated Fontina (this is sometimes hard to find, but Smith's usually carries it in their deli section)
3/4 c. (packed) finely grated Parmesan
3/4 c. (packed) grated mozzarella
2 T. finely chopped fresh Italian parsley leaves
4 oz. cooked ham, diced (optional--I've never used it)
Before I start, I usually grate all the cheeses in my food processor (or buy pre-grated Parmesan and mozzarella). Cook the noodles in boiling water, about 5 minutes. Drain well but do not rinse. Meanwhile, whisk cream, milk, flour, 1/2 t. salt and pepper in a LARGE bowl to blend. Stir in 1 c. Fontina, 1/4 c. Parmesan, 1/2 c. mozzarella, ham (if using) and parsley. Add the noodles and toss to coat. Butter (I just use cooking spray) a 9x13 baking dish and pour noodle mixture in baking dish. Toss remaining 1 c. Fontina, 1/4 c. Parmesan and 1/4 c. mozzarella in a small bowl to blend. Sprinkle cheese mixture over noodle mixture. Bake about 20 minutes. Sauce should bubble and cheese should begin to brown. Let stand 10 minutes before serving.
12 oz. wide egg noodles
2 cups heavy cream (I usually only use one cup)
2 1/2 cups whole milk (I usually use 2 cups whole and 1 cup skim to make up for the heavy cream--there's a bit too much liquid in this recipe for me so I cut the total back by 1/2 cup)
2 t. flour
1/2 t. salt
1/4 t. pepper
2 c. (packed) grated Fontina (this is sometimes hard to find, but Smith's usually carries it in their deli section)
3/4 c. (packed) finely grated Parmesan
3/4 c. (packed) grated mozzarella
2 T. finely chopped fresh Italian parsley leaves
4 oz. cooked ham, diced (optional--I've never used it)
Before I start, I usually grate all the cheeses in my food processor (or buy pre-grated Parmesan and mozzarella). Cook the noodles in boiling water, about 5 minutes. Drain well but do not rinse. Meanwhile, whisk cream, milk, flour, 1/2 t. salt and pepper in a LARGE bowl to blend. Stir in 1 c. Fontina, 1/4 c. Parmesan, 1/2 c. mozzarella, ham (if using) and parsley. Add the noodles and toss to coat. Butter (I just use cooking spray) a 9x13 baking dish and pour noodle mixture in baking dish. Toss remaining 1 c. Fontina, 1/4 c. Parmesan and 1/4 c. mozzarella in a small bowl to blend. Sprinkle cheese mixture over noodle mixture. Bake about 20 minutes. Sauce should bubble and cheese should begin to brown. Let stand 10 minutes before serving.
Chili
This is my first blog post EVER. I hope it works! I make this chili recipe at least once a month. I usually make a big double batch in the crock pot and freeze it in 2-3 serving portions. Since I don't like the ground beef, I usually add it after I've defrosted the chili, right before I serve it. I love this recipe because it is so easy and it's great for using food storage items. Enjoy!
1 lb. ground beef, browned
1 onion, diced
1 green bell pepper, diced
2 c. chopped celery
3 (28 oz) cans diced tomatoes
1 (14.5 oz) can pinto beans
1 (14.5 oz) can black beans
1 (14.5 oz) can kidney beans
1 package chili seasoning
ground cumin
chili powder
Heat a skillet on medium. Cook onion, green pepper, celery in 1T olive oil until soft (but not browned). Drain and rinse canned beans. Add canned tomatoes, cooked veggies and rinsed beans to crock pot. Stir to mix. Add chili seasoning. Add cumin and chili powder to taste. Stir in ground beef, if desired. Cook on low heat for 4-6 hours.
1 lb. ground beef, browned
1 onion, diced
1 green bell pepper, diced
2 c. chopped celery
3 (28 oz) cans diced tomatoes
1 (14.5 oz) can pinto beans
1 (14.5 oz) can black beans
1 (14.5 oz) can kidney beans
1 package chili seasoning
ground cumin
chili powder
Heat a skillet on medium. Cook onion, green pepper, celery in 1T olive oil until soft (but not browned). Drain and rinse canned beans. Add canned tomatoes, cooked veggies and rinsed beans to crock pot. Stir to mix. Add chili seasoning. Add cumin and chili powder to taste. Stir in ground beef, if desired. Cook on low heat for 4-6 hours.
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