Sunday, February 02, 2014
Chewy Chocolate Chunk Cookies
I don't know about anyone else but chocolate chip cookies are one of my favorite things. I have tried so many recipes and there are certainly more than one that have been a favorite for me. With that said, I really enjoyed trying the Chewy Chocolate Chunk Cookie Recipe shared by Sallys Baking Addicition along with the nice explanation of how to achieve that perfect cookie. If you are interested in a soft, chewy cookie then give these a try. You won't be disappointed. Please visit the links above to go to the website to get the original recipe.
Tuesday, November 19, 2013
Crockpot Philly Cheese Steak Sandwiches
Crockpot Philly Cheese Steak Sandwiches
Recipe By: Barbara Burrell
email: 1blessedcook@gmail.com
Created: 11/16/2013
I have been craving Philly Cheese Steak Sandwiches for a while now. I finally decided to make my version of them. These were so good! My family raved over them! My son said that they were the best that he's ever had. He said that he felt like he was at a restaurant. I told him Welcome to Mama's Kitchen! :-) The boy like's my food! lol. I hope that you will give them a try!
Picture Coming Soon!
INGREDIENTS:
2 Packages (6 count each) Sizzlers Frozen Meat. (I find these in the frozen meat section at my local Meijer's store) They are by the frozen turkey's. In case you are unfamiliar with what they are, look at the picture below the ingredients list here.
1 Package Lipton Onion Mushroom Soup Mix
2 TBS Worcestershire Sauce
1/2 Container (16 oz) of Chicken or Beef Broth
2 Large Onions, thinly sliced
2 Cans of Mushrooms (with liquid)
2 Medium to Large Green Bell Peppers, sliced in strips
12 Slices Provolone Cheese
12 Hoagie Style Buns
CLICK ON PHOTO TO ENLARGE
DIRECTIONS:
1. Add the following ingredients to the crockpot and turn on high for 4 hours or until done.
Sizzlers, Lipton Soup Mix, Worcestershire Sauce, Broth, Onions, Mushrooms, Bell Peppers.
2. Once the food is cooked you can either use a slotted serving spoon and add the crockpot mixture to the buns and top with cheese or you can drain most of the liquid and add all of the cheese to the mixture and stir and then top the buns with everything.
TASTY HINT: I like using a mixture of Mayo, a little pepper, a little salt, a small amount of garlic powder and a little cayenne to spread onto my bread before adding the meat and vegetable mixture. I really have never measured it out but I just add a small amount to give it some more flavor.
Recipe By: Barbara Burrell
email: 1blessedcook@gmail.com
Created: 11/16/2013
I have been craving Philly Cheese Steak Sandwiches for a while now. I finally decided to make my version of them. These were so good! My family raved over them! My son said that they were the best that he's ever had. He said that he felt like he was at a restaurant. I told him Welcome to Mama's Kitchen! :-) The boy like's my food! lol. I hope that you will give them a try!
Picture Coming Soon!
INGREDIENTS:
2 Packages (6 count each) Sizzlers Frozen Meat. (I find these in the frozen meat section at my local Meijer's store) They are by the frozen turkey's. In case you are unfamiliar with what they are, look at the picture below the ingredients list here.
1 Package Lipton Onion Mushroom Soup Mix
2 TBS Worcestershire Sauce
1/2 Container (16 oz) of Chicken or Beef Broth
2 Large Onions, thinly sliced
2 Cans of Mushrooms (with liquid)
2 Medium to Large Green Bell Peppers, sliced in strips
12 Slices Provolone Cheese
12 Hoagie Style Buns
CLICK ON PHOTO TO ENLARGE
DIRECTIONS:
1. Add the following ingredients to the crockpot and turn on high for 4 hours or until done.
Sizzlers, Lipton Soup Mix, Worcestershire Sauce, Broth, Onions, Mushrooms, Bell Peppers.
2. Once the food is cooked you can either use a slotted serving spoon and add the crockpot mixture to the buns and top with cheese or you can drain most of the liquid and add all of the cheese to the mixture and stir and then top the buns with everything.
TASTY HINT: I like using a mixture of Mayo, a little pepper, a little salt, a small amount of garlic powder and a little cayenne to spread onto my bread before adding the meat and vegetable mixture. I really have never measured it out but I just add a small amount to give it some more flavor.
Sunday, November 10, 2013
Mexican Tortellini Soup
Mexican Tortellini Soup
Recipe Created By: Barbara Burrell
November 10, 2013
1blessedcook@gmail.com
INGREDIENTS:
2 TBS Vegetable Oil
1 Large Onion, diced
3 TBS Pickled Jalapeno Peppers from a Jar (diced)
1 Can Re fried Beans Traditional Blend by Old El Paso
1 Carton Mexican Tortilla Flavored Broth by Swanson 32 oz
1 Can Petite Diced Tomatoes 28 oz
2 Cans Whole Kernel Yellow Corn (15 oz x 2)
2 Pounds of Tortellini (Ricotta & Parmesan Stuffed)
4-6 Cups Chicken Shredded (Precook & Season with Salt, Pepper & Garlic Powder)
2 Cups Shredded Mexican Cheese
DIRECTIONS:
1. Add oil to large pot and turn the heat to medium high.
2. Add diced onions & peppers and cook until tender.
3. Add re fried beans and stir into mixture until heated through.
4. Add broth, tomatoes, corn, tortellini and chicken to pot. Cook until tortellini is done and all ingredients are heated through. Approximately 15-20 minutes.
5. Serve in bowls topped with shredded Mexican cheese.
Recipe Created By: Barbara Burrell
November 10, 2013
1blessedcook@gmail.com
INGREDIENTS:
2 TBS Vegetable Oil
1 Large Onion, diced
3 TBS Pickled Jalapeno Peppers from a Jar (diced)
1 Can Re fried Beans Traditional Blend by Old El Paso
1 Carton Mexican Tortilla Flavored Broth by Swanson 32 oz
1 Can Petite Diced Tomatoes 28 oz
2 Cans Whole Kernel Yellow Corn (15 oz x 2)
2 Pounds of Tortellini (Ricotta & Parmesan Stuffed)
4-6 Cups Chicken Shredded (Precook & Season with Salt, Pepper & Garlic Powder)
2 Cups Shredded Mexican Cheese
DIRECTIONS:
1. Add oil to large pot and turn the heat to medium high.
2. Add diced onions & peppers and cook until tender.
3. Add re fried beans and stir into mixture until heated through.
4. Add broth, tomatoes, corn, tortellini and chicken to pot. Cook until tortellini is done and all ingredients are heated through. Approximately 15-20 minutes.
5. Serve in bowls topped with shredded Mexican cheese.
Wednesday, September 25, 2013
Much Better Than Olive Garden's Zuppa Toscana Soup
Much Better Than Olive Garden's Zuppa Toscana Soup
Version by: Barbara Burrell
http://1blessedcook.blogspot.com
I tweaked this recipe slightly to my own tastes and to fit our family of 6 plus leftovers but if you need less I would just advising you to only cut the amount of potatoes, chicken stock and heavy whipping cream in half but leave everything else as is to keep a good balance. Warning! This soup is amazing and everyone wants more Thanks to Siggy Spice for the awesome inspiration. !
INGREDIENTS:
•1/2 -1 Cup Real Bacon Pieces or 4 slices bacon, diced
•2 lbs ground hot Italian sausage (I generally use 2 packages of Meijer Brand or Johnsonville Hot Italian Sausages and remove the casings)
•1 large yellow onion, diced
•4 cloves garlic, minced
•2 Cartons (64 oz)chicken stock
•8 cups red or russet potatoes with skins on, cubed (use about 4 cups if you want to scale down but we love the potatoes)
•1 tsp sea salt
•1 TBS freshly ground black pepper
•1 Bunch of kale washed and cut or torn into bite size pieces or 6-8 Cups of Frozen Kale Pieces (Costco).
•1 Pint heavy whipping cream
•Parmesan cheese, grated, to taste
DIRECTIONS:
1. In a large pot add the sausage, breaking it apart as it cooks. Once the sausage is browned and crumbled add the bacon pieces.
2. Remove sausage and drain off grease leaving a tbsp to saute the onion. Add the onion to the pan; saute until translucent; add garlic; saute until fragrant.
3. Add the bacon and sausage back into the pot.
4. Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.
5. Add kale and heavy whipping cream. Bring to a simmer. Top with Parmesan cheese, when serving.
Suggestions: Serve with Warm Bread & Salad.
Version by: Barbara Burrell
http://1blessedcook.blogspot.com
I tweaked this recipe slightly to my own tastes and to fit our family of 6 plus leftovers but if you need less I would just advising you to only cut the amount of potatoes, chicken stock and heavy whipping cream in half but leave everything else as is to keep a good balance. Warning! This soup is amazing and everyone wants more Thanks to Siggy Spice for the awesome inspiration. !
INGREDIENTS:
•1/2 -1 Cup Real Bacon Pieces or 4 slices bacon, diced
•2 lbs ground hot Italian sausage (I generally use 2 packages of Meijer Brand or Johnsonville Hot Italian Sausages and remove the casings)
•1 large yellow onion, diced
•4 cloves garlic, minced
•2 Cartons (64 oz)chicken stock
•8 cups red or russet potatoes with skins on, cubed (use about 4 cups if you want to scale down but we love the potatoes)
•1 tsp sea salt
•1 TBS freshly ground black pepper
•1 Bunch of kale washed and cut or torn into bite size pieces or 6-8 Cups of Frozen Kale Pieces (Costco).
•1 Pint heavy whipping cream
•Parmesan cheese, grated, to taste
DIRECTIONS:
1. In a large pot add the sausage, breaking it apart as it cooks. Once the sausage is browned and crumbled add the bacon pieces.
2. Remove sausage and drain off grease leaving a tbsp to saute the onion. Add the onion to the pan; saute until translucent; add garlic; saute until fragrant.
3. Add the bacon and sausage back into the pot.
4. Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.
5. Add kale and heavy whipping cream. Bring to a simmer. Top with Parmesan cheese, when serving.
Suggestions: Serve with Warm Bread & Salad.
Friday, April 13, 2012
Homemade Mayonaise
Homemade Mayonaise
Revised Recipe by Barbara Burrell
BarbaraJBurrell@aol.com
Yields: Appx. 1 ½ Cups
• 2 large egg yolks*
• 3 teaspoons fresh lemon juice
• 1 teaspoon tarragon vinegar
• 1/2 teaspoon Dijon mustard
• 1 teaspoon salt plus more to taste
• 1 1/2 cup canola oil, vegetable oil or olive oil divided
PREPARATION:
Combine egg yolks, lemon juice, vinegar, mustard, and salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. (I usually just use my hand mixer for this)
Slowly drizzle into yolk mixture, a few drops at a time, about 4 minutes. Whisk constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
Revised Recipe by Barbara Burrell
BarbaraJBurrell@aol.com
Yields: Appx. 1 ½ Cups
• 2 large egg yolks*
• 3 teaspoons fresh lemon juice
• 1 teaspoon tarragon vinegar
• 1/2 teaspoon Dijon mustard
• 1 teaspoon salt plus more to taste
• 1 1/2 cup canola oil, vegetable oil or olive oil divided
PREPARATION:
Combine egg yolks, lemon juice, vinegar, mustard, and salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. (I usually just use my hand mixer for this)
Slowly drizzle into yolk mixture, a few drops at a time, about 4 minutes. Whisk constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
Thursday, December 29, 2011
Cinnamon Suckers (or your flavor choice)
Hard Rock Candy
By: Pame Lowe
Photograph by: FoodJunkie
*My (Barbara Burrell) Notes to the Reader*
This is an awesome recipe to make your home smell like cinnamon heaven (or whatever other flavor you choose to use). We love this candy. I highly recommend using a candy thermometer. It helps to eliminate any guess work and mistakes.
I usually use sucker molds to make these but you can also pour the hot mix into a dish/pan and crack it into a lot of assorted sized pieces once it has hardened. I shop at Bakers Nook in Saline, MI for my baking supplies. I love that store :)
INGREDIENTS:
1 cup confectioners' sugar
3 3/4 cups white sugar
1 1/2 cups light corn syrup
1 cup water
2 teaspoons cinnamon oil
1 teaspoon red food coloring
DIRECTIONS:
1.Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar.
2. In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat.
3. Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.
By: Pame Lowe
Photograph by: FoodJunkie
*My (Barbara Burrell) Notes to the Reader*
This is an awesome recipe to make your home smell like cinnamon heaven (or whatever other flavor you choose to use). We love this candy. I highly recommend using a candy thermometer. It helps to eliminate any guess work and mistakes.
I usually use sucker molds to make these but you can also pour the hot mix into a dish/pan and crack it into a lot of assorted sized pieces once it has hardened. I shop at Bakers Nook in Saline, MI for my baking supplies. I love that store :)
INGREDIENTS:
1 cup confectioners' sugar
3 3/4 cups white sugar
1 1/2 cups light corn syrup
1 cup water
2 teaspoons cinnamon oil
1 teaspoon red food coloring
DIRECTIONS:
1.Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar.
2. In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat.
3. Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.
Taco Soup
Taco Soup
By: Barbara Burrell
http://1blessedcook.blogspot.com
*can sizes are approximate*
Ingredients:
1-1.5 lbs ground beef or ground chicken or ground turkey
1 large onion, diced
1 14 oz can Diced Tomatoes
1 28 oz can of Tomato Sauce or crushed tomatoes
1 28 oz can of Diced Tomatoes
1 15 oz can of Pinto Beans
1 15 oz can of Cannellini Beans
1 15 oz can of Corn
*OPTIONAL* One 4 oz can of Green Chilies or use jalepenos as mentioned in the notes below.
1 Package of Taco Seasoning Mix
1 Package of Hidden Valley Ranch Dressing Mix
*optional*
you could add about 20 or so pickled jalepeno's to this to spice it up also (if you prefer)
and
add shredded cheddar cheese, sour cream, totilla chips (like Tostito's or fritos: crushed up) to your individual bowls
Directions:
1. Cook beef and onions together. Drain.
2. In large sauce pan add beef mixture with other ingredients.
3. Bring to boil.
4. Reduce Heat.
5. Simmer for 20 minutes (I usually simmer mine for about 30-45 minutes).
*NOTE* This could easily be made in the crockpot also.
Tuesday, December 20, 2011
Pan Release, Professional Pan Coating (Better Than Pam Spray!)
Pan Release, Professional Pan Coating (Better Than Pam Spray!)
By: Kittenkalskitchen
*I love this recipe! I use it and highly recommend it. I generously use this on my pans and my cakes and baked goods never stick!*
Yield:
1 1/2 cups
Ingredients:
1/2 cup corn oil or 1/2 cup canola oil or 1/2 cup vegetable oil
1/2 cup vegetable shortening , room temperature (Crisco shortening is good)
1/2 cup all-purpose flour
Directions:
1. Place all ingredients in a mixing bowl.
2. Using an electric mixer beat until mixture has increased in volume slightly and resembles marshmallow cream.
3. Place in a container with a lid and store on the counter or in a cupboard (in hot weather it may be refrigerated).
4, The mixture tends to separate slightly upon sitting in your cupboard or refrigerator so mix before using, then brush pans using a pastry brush or a clean paper towel.
By: Kittenkalskitchen
*I love this recipe! I use it and highly recommend it. I generously use this on my pans and my cakes and baked goods never stick!*
Yield:
1 1/2 cups
Ingredients:
1/2 cup corn oil or 1/2 cup canola oil or 1/2 cup vegetable oil
1/2 cup vegetable shortening , room temperature (Crisco shortening is good)
1/2 cup all-purpose flour
Directions:
1. Place all ingredients in a mixing bowl.
2. Using an electric mixer beat until mixture has increased in volume slightly and resembles marshmallow cream.
3. Place in a container with a lid and store on the counter or in a cupboard (in hot weather it may be refrigerated).
4, The mixture tends to separate slightly upon sitting in your cupboard or refrigerator so mix before using, then brush pans using a pastry brush or a clean paper towel.
Simple Sunshine Cupcakes
Simple Sunshine Cucpakes
By: Barbara Burrell
1 Pillsbury Yellow Cake Mix
1 Jello Vanilla Instant Pudding Mix (3.4 oz box)
*Follow the directions on the box for the cake mix and add in the dry vanilla pudding mix.
Mix all ingredients until well combined. The batter is a little thick (this is normal)
Grease your pans using pan release (Highly recommended)
or you can use pam or cupcake liners.
I highly recommend my all time favorite buttercream frosting for this recipe. The combination is just simply wonderful. The key is to not overbake the cupcakes.
By: Barbara Burrell
1 Pillsbury Yellow Cake Mix
1 Jello Vanilla Instant Pudding Mix (3.4 oz box)
*Follow the directions on the box for the cake mix and add in the dry vanilla pudding mix.
Mix all ingredients until well combined. The batter is a little thick (this is normal)
Grease your pans using pan release (Highly recommended)
or you can use pam or cupcake liners.
I highly recommend my all time favorite buttercream frosting for this recipe. The combination is just simply wonderful. The key is to not overbake the cupcakes.
Thursday, February 10, 2011
Maia's 9th Birthday!
CLICK ON THE PHOTO COLLAGE ABOVE TO VIEW IT IN LARGER FORMAT!
She insisted on wearing a dress that is meant for summer! Lucky for her we were indoors lol!
Her Cake was Chocolate with Buttercream Icing and Marshmallow Fondant. We had originally planned on making an orange tabby cat for a cake but as usual we were procrastinating so I decided it was best to do something fun, cute and simple. It turned out good considering we put it off until the day of the party.
Thank you to my wonderful husband Michael for decorating the cake for me. It seems like I always do the hard part (cooking, making icings, making fondant, coloring fondant, cleaning up messes,etc) and he gets the fun part (putting it all together to look pretty! lol I was happy to have his help as I don't think I could have tackled it all alone in such a short time frame.
Maia had a great day and she is so grateful to everyone for their gifts.
Happy 9th Birthday Boo!
Sunday, January 30, 2011
Fruitacular Fruit Smoothie
Fruitacular Fruit Smoothie
By: Barbara Burrell
1/30/11
Everyone in my family seems to love it!
*I'll update with a photo the next time I make it* I forgot to snap a picture as we were all drinking it down today :)
Ingredients:
1 Cup Orange Juice
1 ½ Cups Milk
1 Cup Ice
1 Banana (Ripe)
½ Mango
½ Apple (I use Macintosh)
1 Cup Frozen Strawberries
½ Cup Frozen Raspberries
4 TBS Sugar (optional)
Directions:
Blend all ingredients in Blender until completely smooth.
Serve in a glass with a straw if preferred.
By: Barbara Burrell
1/30/11
Everyone in my family seems to love it!
*I'll update with a photo the next time I make it* I forgot to snap a picture as we were all drinking it down today :)
Ingredients:
1 Cup Orange Juice
1 ½ Cups Milk
1 Cup Ice
1 Banana (Ripe)
½ Mango
½ Apple (I use Macintosh)
1 Cup Frozen Strawberries
½ Cup Frozen Raspberries
4 TBS Sugar (optional)
Directions:
Blend all ingredients in Blender until completely smooth.
Serve in a glass with a straw if preferred.
Friday, January 28, 2011
Broccoli Chicken Casserole (Using Homemade Cream of Chicken Soup)
Broccoli Chicken Casserole (Using Homemade Cream of Chicken Soup)
Recipe By: Barbara Burrell and inspired by multiple other recipes.
1/28/11
I will add a photo as soon as I can. I actually have one that I just have to pull off of my camera's hard drive :)
I use a homemade Cream of Chicken Soup Mixture to make my soup to eliminate preservatives and sodium. This soup mixture tastes leaps and bounds better than anything that comes in a can. The recipe for the soup mixture creates more than what you need for this recipe. Store it in an airtight container for easy preparation for when your next recipe calls for Cream of Chicken Soup.
Cream of Chicken Soup Not From A Can
Ingredients:
2 Cups Nonfat Dry Milk Powder
3/4 Cup Cornstarch or All Purpose Flour
1/4 cup Low-Sodium Instant Chicken Bouillon Granules
1 TBS Onion Powder
1 TBS Mrs.Dash Tomato Basil Garlic Seasoning (or you can use 1 Tsp Dried Basi & Thyme)
1/2 tsp Pepper
Directions:
1. Blend all ingredients together in a food processor.
2. Store in an airtight container at room temperature.
3. When you are ready to make soup. Combine 1/3 Cup Mixture with 1 Cup Water to equal 1 can of soup.
Broccoli Chicken Casserole
Ingredients:
4lbs Boneless Chicken Breasts (or less if you prefer/ I have a large family size and we enjoy the leftovers)
1 Bag of Broccoli (16 oz)
2 Cups of Homemade Cream of Chicken Soup (see above recipe)
1 Cup Mayonaise with Olive Oil
3/4 Bag of Cheddar Cheese or use the full bag if you prefer the extra cheese.
1 Cup of Jasmine Rice Cooked
Salt
Pepper
Directions:
1. Boil Chicken for about 30 minutes or until done.
2. Place Chicken on Cutting board to cut into slices or cube.
3. Place Chicken in XL Glass Pyrex Pan
4. Salt & Pepper Chicken to taste
5. Pour uncooked Frozen Broccoli (or you can use fresh also) on top of chicken
6. Evenly distribute rice over broccoli.
7. Evenly distribute cheese over rice.
8. Combine Mayo with the Homemade Cream of Chicken Soup Mixture (I usually do this while it is still hot on the stove that way it mixes up easy).
9. Evenly distribute Mayo/Cream of Chicken Soup Mixture over the cheese making sure to get around the edges.
10. Take a large spoon and spread the mixture around.
11. Place in oven at 350 degrees for 45 minutes or until done.
Recipe By: Barbara Burrell and inspired by multiple other recipes.
1/28/11
I will add a photo as soon as I can. I actually have one that I just have to pull off of my camera's hard drive :)
I use a homemade Cream of Chicken Soup Mixture to make my soup to eliminate preservatives and sodium. This soup mixture tastes leaps and bounds better than anything that comes in a can. The recipe for the soup mixture creates more than what you need for this recipe. Store it in an airtight container for easy preparation for when your next recipe calls for Cream of Chicken Soup.
Cream of Chicken Soup Not From A Can
Ingredients:
2 Cups Nonfat Dry Milk Powder
3/4 Cup Cornstarch or All Purpose Flour
1/4 cup Low-Sodium Instant Chicken Bouillon Granules
1 TBS Onion Powder
1 TBS Mrs.Dash Tomato Basil Garlic Seasoning (or you can use 1 Tsp Dried Basi & Thyme)
1/2 tsp Pepper
Directions:
1. Blend all ingredients together in a food processor.
2. Store in an airtight container at room temperature.
3. When you are ready to make soup. Combine 1/3 Cup Mixture with 1 Cup Water to equal 1 can of soup.
Broccoli Chicken Casserole
Ingredients:
4lbs Boneless Chicken Breasts (or less if you prefer/ I have a large family size and we enjoy the leftovers)
1 Bag of Broccoli (16 oz)
2 Cups of Homemade Cream of Chicken Soup (see above recipe)
1 Cup Mayonaise with Olive Oil
3/4 Bag of Cheddar Cheese or use the full bag if you prefer the extra cheese.
1 Cup of Jasmine Rice Cooked
Salt
Pepper
Directions:
1. Boil Chicken for about 30 minutes or until done.
2. Place Chicken on Cutting board to cut into slices or cube.
3. Place Chicken in XL Glass Pyrex Pan
4. Salt & Pepper Chicken to taste
5. Pour uncooked Frozen Broccoli (or you can use fresh also) on top of chicken
6. Evenly distribute rice over broccoli.
7. Evenly distribute cheese over rice.
8. Combine Mayo with the Homemade Cream of Chicken Soup Mixture (I usually do this while it is still hot on the stove that way it mixes up easy).
9. Evenly distribute Mayo/Cream of Chicken Soup Mixture over the cheese making sure to get around the edges.
10. Take a large spoon and spread the mixture around.
11. Place in oven at 350 degrees for 45 minutes or until done.
Monday, December 27, 2010
Asiago Peppercorn Macaroni Salad
Asiago Peppercorn Macaroni Salad
Recipe By: Barbara Burrell
Note *Picture to be added at a later date (sorry we wiped this out before I had a chance to snap that photo) I promise that the next time I make it I will add a photo. I know I am a visual person and love photos with my recipes too.
This is a new take on traditional macaroni salad. I just wanted something full of flavor and that had a fun party on my taste buds. This macaroni salad does just that. It is peppery and cheesy and delicious. My children love it as does my husband and myself. I think this will be our new summer favorite.
Ingredients:
1 16oz box of Macaroni
1/2 Green Bell Pepper diced
1/2 Yellow Bell Pepper diced
1/2 Red Bell Pepper diced
1 Small Onion diced
1 Small Tomato Diced
1 TBS Salad Supreme (from McCormicks)
8 oz Colby Monterey Jack Cheese Shredded (or your favorite cheese)
1/2 Package of Garlic and Butter Crutons (optional)
1/2- 3/4 Jar of Marzetti Asiago Peppercorn Salad Dressing
Directions:
1. Bring a stock pot of water to a boil on stove top. Add in Macaroni. Cook until tender. Do not overcook the pasta (you do not want a mushy pasta).
2. Drain and place in medium to large resealable bowl.
3. Place Pasta in refrigerator or freezer just long enough to chill.
4. Diced Green, Yellow, Red Bell Peppers and Onions. Place in a bowl and set aside.
5. Dice Tomato and gently mix in with the Peppers and Onion mixture.
6. Pull Pasta from refrigerator and season with Salad Supreme. Add in Diced peppers,onions and tomato mixture along with the shredded cheese and crutons. Toss Gently to combine.
7. Pour Asiago Peppercorn Dressing over the mixture and mix to coat evenly.
Recipe By: Barbara Burrell
Note *Picture to be added at a later date (sorry we wiped this out before I had a chance to snap that photo) I promise that the next time I make it I will add a photo. I know I am a visual person and love photos with my recipes too.
This is a new take on traditional macaroni salad. I just wanted something full of flavor and that had a fun party on my taste buds. This macaroni salad does just that. It is peppery and cheesy and delicious. My children love it as does my husband and myself. I think this will be our new summer favorite.
Ingredients:
1 16oz box of Macaroni
1/2 Green Bell Pepper diced
1/2 Yellow Bell Pepper diced
1/2 Red Bell Pepper diced
1 Small Onion diced
1 Small Tomato Diced
1 TBS Salad Supreme (from McCormicks)
8 oz Colby Monterey Jack Cheese Shredded (or your favorite cheese)
1/2 Package of Garlic and Butter Crutons (optional)
1/2- 3/4 Jar of Marzetti Asiago Peppercorn Salad Dressing
Directions:
1. Bring a stock pot of water to a boil on stove top. Add in Macaroni. Cook until tender. Do not overcook the pasta (you do not want a mushy pasta).
2. Drain and place in medium to large resealable bowl.
3. Place Pasta in refrigerator or freezer just long enough to chill.
4. Diced Green, Yellow, Red Bell Peppers and Onions. Place in a bowl and set aside.
5. Dice Tomato and gently mix in with the Peppers and Onion mixture.
6. Pull Pasta from refrigerator and season with Salad Supreme. Add in Diced peppers,onions and tomato mixture along with the shredded cheese and crutons. Toss Gently to combine.
7. Pour Asiago Peppercorn Dressing over the mixture and mix to coat evenly.
Monday, November 22, 2010
Freedom from Pornography, James' Testimony
Pornography has destroyed so many lives, marriages and families. I pray for all of those that are struggling with this Addiction. May God grab hold of them and awaken them to the truth and freedom in Christ. If you are interested in seeing more videos and teachings on the Addiction of Pornography and Sexual Sins please visit
http://illbehonest.com
Monday, November 08, 2010
Peanut Butter Pumpkins
Peanut Butter Pumpkins
By: Sue Lau at Food.com
My notes:
I did add extra sugar to where it was a consistency that I was happy with so if you are not happy with the texture of the dough keep adding more powdered sugar (little by little) until you can work with it.
I also had a little helper rolling all of those tiny pumpkins for me. He was a big help. Thanks Elijah for helping mommy to get those done. He went on a field trip today and that's where the hat came in to play. Thanks to Ryan (big brother) for the photograph.
Ingredients:
1/2 cup butter
1 1/2 cups peanut butter
1 (16 ounce) package confectioners' sugar, sifted
red food coloring
yellow food coloring
green decorators icing for stems (or just add some food coloring to any white tub icing)
Directions:
1 Melt butter in a large bowl and add a few drops of yellow and red food coloring, until mixture has a nice orange color.
2 Add the peanut butter and confectioners sugar and mix together until a doughlike consistency is reached. (This means that when the dough is nice and stiff and it gets hard to add any more sugar, to let it go at that).
3 Shape dough into small balls shaped like pumpkins; make ridges on the pumpkins with a toothpick.
4 Add a small amount of green decorators icing to the top of each pumpkin for a stem.
5 Refrigerate, if desired, to allow pumpkins to firm.
Suggestion: These also look good on top of cupcakes.
Friday, October 08, 2010
Army Birthday Cake
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Today is my youngest son's birthday. Elijah turns 7 years old today! He has grown up so much and it's sad how time flies. I remember when he was just a tiny lil guy.
He couldn't decide between a soccer cake and an Army style cake so seeing as his presents consist of alot of the Army stuff I wanted to make the Army Cake for him. This is something I would much rather do using fondant but I just didn't want to fuss with fondant. It's definitely something that you need to plan ahead for. Sometimes fondant is great to work with and othertimes it can be a real hassle. I do think fondant is gorgeous and makes a prettier cake though :)
That said, here's my late night attempt at putting together an Army Cake for Elijah. I think it came out ok. I see areas that could use smoothing and what not but it is an Army cake and I figured rugged is ok lol. Most importantly my little guy loves it and that's all that matters. I really enjoy making my kids birthday cakes instead of buying them. It's more personal and heartfelt. No matter how they look your kids seem to always love when you make them. Today is going to be a great day for his birthday! The sun is shining the weather is expected to be 77 degrees (This is awesome for Michigan fall weather) and there's no school today! How awesome is that? School decided to take the day off on Elijah's birthday :)
HAPPY BIRTHDAY ELIJAH! WE LOVE YOU SO VERY MUCH! HAVE A WONDERFUL DAY TODAY!
Thursday, October 07, 2010
Spicy Venison Breakfast Sausage
Bulk Spicy Venison Breakfast Sausage
By: Michael & Barbara Burrell
http://1blessedcook.blogspot.com
This needs a photo and I promise to try and add one. Everytime we make this it gets gobbled up before I can get a chance to snap a photo and I didn't want to hold off on posting this recipe any longer!
Inspired By: AMYNJOHN36 at Allrecipes. I give AmyNjohn36 most of the credit here as this is an awesome recipe but I did tweak it a bit so this is my
version of this recipe.
Ok I must confess I hate venison but I love the sausage and jerky :D This breakfast sausage is no exception. It is wonderful! I am quite surprised
that it came out so tasty! I love sausage with a little spice and this definitely fits the bill.
We use our Kitchen aid meat grinder attachment to process the venison into ground meat and add the pork to that. You can use ground pork or choose a
roast that has some fat on it and have it ground at the store. If you make this using ground pork from the meat section you will need to add a touch of oil
because it is very lean :) That's how we do it unless we find a better deal on another cut of pork.
What are you waiting for? Give this sausage a try!
Prep Time:
45 MinReady In:
45 Min
Servings 44-46 Average Size Patties.
Original Recipe Yield 8 pounds
*Note* This recipe can be cut in half.
Ingredients
6 pounds ground venison
3 pounds ground pork
1/4 cup curing mixture (For example: Morton® Tender Quick®) This is in a bag in the seasoning isle.
1 teaspoon Caraway Seed
1 tablespoon fresh-ground black pepper
1- 1 1/2 tablespoon crushed red pepper flakes (Use less if you do not like your sausage to have a little kick. If your flakes are larger you can grind them
in the food processor to make them more fine)
1/4 cup packed brown sugar (use a touch more if you like it a little on the sweet side.
3 tablespoons dried sage
Directions
1. In a very large bowl sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, Caraway Seed and sage.
2. Mix very well to evenly incorporate everything. I usually do this with my hands.
Tip* When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
3. Pat rounds of patties out into average size portions or to whatever size you prefer and lay the patties on wax paper lined cookie sheets.
4. Flash freeze patties until they are frozen enough to where they will not stick to each other. (About 2-3 hrs)
5. Add patties to ziplock bags and freeze or to your food saver bags to seal them up.
By: Michael & Barbara Burrell
http://1blessedcook.blogspot.com
This needs a photo and I promise to try and add one. Everytime we make this it gets gobbled up before I can get a chance to snap a photo and I didn't want to hold off on posting this recipe any longer!
Inspired By: AMYNJOHN36 at Allrecipes. I give AmyNjohn36 most of the credit here as this is an awesome recipe but I did tweak it a bit so this is my
version of this recipe.
Ok I must confess I hate venison but I love the sausage and jerky :D This breakfast sausage is no exception. It is wonderful! I am quite surprised
that it came out so tasty! I love sausage with a little spice and this definitely fits the bill.
We use our Kitchen aid meat grinder attachment to process the venison into ground meat and add the pork to that. You can use ground pork or choose a
roast that has some fat on it and have it ground at the store. If you make this using ground pork from the meat section you will need to add a touch of oil
because it is very lean :) That's how we do it unless we find a better deal on another cut of pork.
What are you waiting for? Give this sausage a try!
Prep Time:
45 MinReady In:
45 Min
Servings 44-46 Average Size Patties.
Original Recipe Yield 8 pounds
*Note* This recipe can be cut in half.
Ingredients
6 pounds ground venison
3 pounds ground pork
1/4 cup curing mixture (For example: Morton® Tender Quick®) This is in a bag in the seasoning isle.
1 teaspoon Caraway Seed
1 tablespoon fresh-ground black pepper
1- 1 1/2 tablespoon crushed red pepper flakes (Use less if you do not like your sausage to have a little kick. If your flakes are larger you can grind them
in the food processor to make them more fine)
1/4 cup packed brown sugar (use a touch more if you like it a little on the sweet side.
3 tablespoons dried sage
Directions
1. In a very large bowl sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, Caraway Seed and sage.
2. Mix very well to evenly incorporate everything. I usually do this with my hands.
Tip* When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
3. Pat rounds of patties out into average size portions or to whatever size you prefer and lay the patties on wax paper lined cookie sheets.
4. Flash freeze patties until they are frozen enough to where they will not stick to each other. (About 2-3 hrs)
5. Add patties to ziplock bags and freeze or to your food saver bags to seal them up.
Saturday, October 02, 2010
What a Pair! Or is it Pear?
Before I get to the Pair of Pears :) I just wanted to leave a quick note:
I haven't felt up to posting deals this week. I have been doing them rest assured but just haven't felt the need to post them. If I knew there were enough people actually reading this blog that wanted the info to use for their benefit (even 1 person lol) I would keep it up for you. If I am wrong please let me know but I think mostly I had been doing it for myself almost as a hobby or stress reliever maybe. None the less I do enjoy it and am sure that I will post more soon.
I did want to share a little project that I took on just for fun. Something small that didn't require alot of time or money :)
I went to the thrift store this month and picked up these 2 pittiful looking pears for $1 each and decided to change them some to add to my home decor.
The Before and After Pictures are Below:
BEFORE:
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AFTER:
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I basically used a white primer on the pears and then used higher end acrylic paints to give them a new look.
Thanks to Brittany aka Pretty Handy Girl for inspiring me. Although mine is different I can say it was totally inspired by Brittany.
I haven't felt up to posting deals this week. I have been doing them rest assured but just haven't felt the need to post them. If I knew there were enough people actually reading this blog that wanted the info to use for their benefit (even 1 person lol) I would keep it up for you. If I am wrong please let me know but I think mostly I had been doing it for myself almost as a hobby or stress reliever maybe. None the less I do enjoy it and am sure that I will post more soon.
I did want to share a little project that I took on just for fun. Something small that didn't require alot of time or money :)
I went to the thrift store this month and picked up these 2 pittiful looking pears for $1 each and decided to change them some to add to my home decor.
The Before and After Pictures are Below:
BEFORE:
.jpg)
AFTER:
.jpg)
I basically used a white primer on the pears and then used higher end acrylic paints to give them a new look.
Thanks to Brittany aka Pretty Handy Girl for inspiring me. Although mine is different I can say it was totally inspired by Brittany.
Saturday, September 25, 2010
Pinto Beans for the Non Pinto Bean Lover
Uncle Steve's World Famous Pinto Beans
Ok first let me start by saying that Uncle Steve is not my Uncle but he sure does have a great recipe here! Haha.
Secondly, if you are a person that just doesn't care for pinto beans prepared the southern way or know someone that fit's that description, you may want to give these a try.
My husband is one of those people and one day I decided to try this recipe just for him. I must say that I loved it too! So now he doesn't mind when I make pinto's as long as I make them this way :)
On with the recipe!
I will take a photo to upload later! I promise!
Uncle Steve's World Famous Pinto Beans
Recipe taken from: Cooks.com on 9/13/2005
Submitted by: Stephen Knowles
Shared By: Barbara Burrell
http://1blessedcook.blogspot.com
INGREDIENTS:
4 Cups Pinto Beans (picked over and rinsed)
3 Beef Bouillon Cubes
1/2 lb Bacon Thick Cut (cut into larger pieces)
1 Onion (Large)
4 Garlic Cloves (pressed through a garlic press) *or just use prepared minced garlic*
1 TBS Chili Powder
1 TBS Brown Sugar
1/2 TBS Ground Pepper (freshly ground or whatever you have on hand will work)
5 Packets of Taco Bell Sauce (I usually just use the bottled stuff and you could use around 5 TBS roughly)
Directions:
1. Place beans, onion, and bouillon cubes in large pot with a tight fitting cover and add enough water to cover the beans by about 2 inches.
2. Bring to a boil over high heat.
3. Meanwhile place Bacon in a medium frying pan and cook until the fat is translucent, while flipping over medium heat.
4. Add garlic to the bacon, remove from heat and stir for about 30 seconds and then add mixture to the beans.
5. Reduce heat and simmer until beans are soft, about 3 to 3 1/2 hours total cooking time. Adding more hot water if needed.
6. Add Chili powder, brown sugar, pepper and Taco Bell Sauce.
7. Simmer for another 10 minutes and then serve.
Suggestion: These are great when paired with Jalepeno Bacon Cornbread
Ok first let me start by saying that Uncle Steve is not my Uncle but he sure does have a great recipe here! Haha.
Secondly, if you are a person that just doesn't care for pinto beans prepared the southern way or know someone that fit's that description, you may want to give these a try.
My husband is one of those people and one day I decided to try this recipe just for him. I must say that I loved it too! So now he doesn't mind when I make pinto's as long as I make them this way :)
On with the recipe!
I will take a photo to upload later! I promise!
Uncle Steve's World Famous Pinto Beans
Recipe taken from: Cooks.com on 9/13/2005
Submitted by: Stephen Knowles
Shared By: Barbara Burrell
http://1blessedcook.blogspot.com
INGREDIENTS:
4 Cups Pinto Beans (picked over and rinsed)
3 Beef Bouillon Cubes
1/2 lb Bacon Thick Cut (cut into larger pieces)
1 Onion (Large)
4 Garlic Cloves (pressed through a garlic press) *or just use prepared minced garlic*
1 TBS Chili Powder
1 TBS Brown Sugar
1/2 TBS Ground Pepper (freshly ground or whatever you have on hand will work)
5 Packets of Taco Bell Sauce (I usually just use the bottled stuff and you could use around 5 TBS roughly)
Directions:
1. Place beans, onion, and bouillon cubes in large pot with a tight fitting cover and add enough water to cover the beans by about 2 inches.
2. Bring to a boil over high heat.
3. Meanwhile place Bacon in a medium frying pan and cook until the fat is translucent, while flipping over medium heat.
4. Add garlic to the bacon, remove from heat and stir for about 30 seconds and then add mixture to the beans.
5. Reduce heat and simmer until beans are soft, about 3 to 3 1/2 hours total cooking time. Adding more hot water if needed.
6. Add Chili powder, brown sugar, pepper and Taco Bell Sauce.
7. Simmer for another 10 minutes and then serve.
Suggestion: These are great when paired with Jalepeno Bacon Cornbread
Jalapeno Bacon Cornbread
This recipe was first shared with me via one of my best online Paint Shop Pro buddies of all time :D
Astrid I love ya girl! This recipe has been a favorite in my house for a number of years now! All thanks to you!
By the way: Jiffy Mix is made right here in Chelsea, Michigan (our neighbors just a few minutes away) and they give tours to the schools each year. The kids always have fun going there and bringing home a box of jiffy mix cookies, muffins,etc
There is a really cool book with alot of old photos sharing the history and stories of how Jiffy Mix was created also. Jiffy Mix A Family Tradition
No pic of the book but it is nice: It is a hard cover thick book full of old black & white photos and interesting stories. How do I know this? I read parts of it while sitting in the Temporary Agency lol. I am going to have to grab this from the Library. I really would like to read more.
OK now on to the recipe:
*PHOTO of Recipe to be added later! but for now Enjoy this Jiffy photo taken from the Jiffy website
Jalapeno Bacon Cornbread
shared by: Astrid Fletcher
Shared By: Barbara Burrell
http://1blessedcook.blogspot.com
Ingredients:
2 Jiffy Cornbread Mix (I have tried other brands and I think Jiffy is the best)
1 Chopped Onion
1 Cup Shredded Cheddar Cheese
10 Jalapeno's (seeded & diced) (I usually use about 10 slices of pickled jalepeno's diced up)
1/2 lb of Bacon (cooked & crumbled)
3 Eggs
2/3 Cup Milk
Directions:
1. Mix all ingredients together thoroughly in Large Bowl.
2. Pour into a greased Pan (Cast Iron works great although not necessary).
3. Bake at 375 until done. (Usually when you see the edges pulling away from the sides of the pan and the top and sides are a nice yellowish brown color)
Suggestion: This is great with alot of dishes.
One of which is Pinto Beans for the Non Pinto Bean Lover
Sunday, August 29, 2010
Man Approved Eggs
Mike's Man Approved Eggs
Recipe By: My Wonderful Husband Michael Burrell
http://1blessedcook.blogspot.com
This recipe has a secret ingredient that seems a little odd but trust me these Eggs are sooo good. They are my favorite eggs now. I have not eaten eggs with so much flavor in my life! lol Hope you'll give them a try and let me know what you think.
Sorry there is no picture. I forgot to take one this morning but the next time I make them I will try and remember to update this post with a photo.
*Note* These amounts are measured to fit our family of 6 so if you need less just adjust accordingly.
UPDATE PHOTO ADDED 10/1/10: Photo doesn't do these justice. I hope you'll give them a try.
Mike's Man Approved Eggs
Ingredients:
14 Eggs
1/2 C Milk
1 Tsp Onion & Herb Seasoning by Mrs.Dash
1 Tsp Tomato Basil & Garlic Seasoning by Mrs.Dash
1 Tsp Salad Supreme Seasoning by McCormick
Pinch of Ground Cayenne Pepper (roughly under 1/4 tsp)
Salt & Pepper to taste
1 Slice of Kraft Deluxe Jalepeno American Cheese (cut or torn into pieces)
1 Slice of Kraft Deluxe Bacon Cheddar Cheese (cut or torn into pieces)
2 Slices of Kraft American Cheese (cut or torn into pieces)
1 TBS Butter
Directions:
1. Whisk together Eggs, Milk, Onion & Herb Seasoning, Tomato Basil & Garlic Seasoning, Salad Supreme, Cayenne, Salt & Pepper.
2. Add Cheese pieces to mixture and whisk to combine.
3. Melt Butter in Skillet on Medium Heat.
4. Add Egg Mixture and turn as needed until done.
Recipe By: My Wonderful Husband Michael Burrell
http://1blessedcook.blogspot.com
This recipe has a secret ingredient that seems a little odd but trust me these Eggs are sooo good. They are my favorite eggs now. I have not eaten eggs with so much flavor in my life! lol Hope you'll give them a try and let me know what you think.
Sorry there is no picture. I forgot to take one this morning but the next time I make them I will try and remember to update this post with a photo.
*Note* These amounts are measured to fit our family of 6 so if you need less just adjust accordingly.
UPDATE PHOTO ADDED 10/1/10: Photo doesn't do these justice. I hope you'll give them a try.
Mike's Man Approved Eggs
Ingredients:
14 Eggs
1/2 C Milk
1 Tsp Onion & Herb Seasoning by Mrs.Dash
1 Tsp Tomato Basil & Garlic Seasoning by Mrs.Dash
1 Tsp Salad Supreme Seasoning by McCormick
Pinch of Ground Cayenne Pepper (roughly under 1/4 tsp)
Salt & Pepper to taste
1 Slice of Kraft Deluxe Jalepeno American Cheese (cut or torn into pieces)
1 Slice of Kraft Deluxe Bacon Cheddar Cheese (cut or torn into pieces)
2 Slices of Kraft American Cheese (cut or torn into pieces)
1 TBS Butter
Directions:
1. Whisk together Eggs, Milk, Onion & Herb Seasoning, Tomato Basil & Garlic Seasoning, Salad Supreme, Cayenne, Salt & Pepper.
2. Add Cheese pieces to mixture and whisk to combine.
3. Melt Butter in Skillet on Medium Heat.
4. Add Egg Mixture and turn as needed until done.
Saturday, August 14, 2010
Thank the Lord for His Provisions
I just wanted to say that I am so very thankful to my Heavenly Father for the provisions of food and other needed items that we have had. God is so good! All of the time!
Today we were blessed with only spending $32.46 and received (1) $5.00 On your next shopping order coupon. We now have 20 more boxes of Cereal, 10 boxes of poptarts, 5 more gallons of milk, 3 more cans of soup, 3 more boxes of lasagna and 25 more packages of cheese. I did 5 separate transactions at Meijer (1 of which I was paid .01 cent to take).
See:
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What a blessed few of weeks we have had.
I just wrapped up a survey/focus group that I participated in and made $300.00 to use for school shopping. I am so very thrilled about this. Thank You Lord for all that you provide in spite of ourselves.
Today we were blessed with only spending $32.46 and received (1) $5.00 On your next shopping order coupon. We now have 20 more boxes of Cereal, 10 boxes of poptarts, 5 more gallons of milk, 3 more cans of soup, 3 more boxes of lasagna and 25 more packages of cheese. I did 5 separate transactions at Meijer (1 of which I was paid .01 cent to take).
See:
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What a blessed few of weeks we have had.
I just wrapped up a survey/focus group that I participated in and made $300.00 to use for school shopping. I am so very thrilled about this. Thank You Lord for all that you provide in spite of ourselves.
Thursday, August 12, 2010
Texas Style Man Approved Ribs
Texas Style Man Approved Ribs
By: Barbara Burrell
http://1blessedcook.blogspot.com
This is my recipe that I have tweaked a bit.
Hope you enjoy them.
I know it sounds like some strange ingredients but trust me they are very tender, juicy and yummy good! I use spicy barbeque sauce but you can opt out and use your favorite if you do not like that slight sting. We love it! My Man Approves :)
INGREDIENTS:
1 Full Rack of Pork Ribs (appx 4 1/2 to 5 lbs)
2 Cups 100% Apple Juice
1 12 oz Can of Pepsi or Coke, not diet
10 -12 Cups Water (or whatever is needed to cover your ribs)
1 TBS Garlic, dry minced
1 TBS Mrs.Dash Onion & Herb Seasoning
1 Tablespoon Liquid Smoke
1/2-1 Bottle of Bullseye Texas Style BBQ Sauce
1/2-1 Bottle of Open Pit Brown Sugar & Spice BBQ Sauce
or Your Favorite BBQ Sauce
Additional Ingredients:
Salt to Taste
1 TBS Mrs.Dash Onion & Herb Seasoning
DIRECTIONS:
1. Place ribs in large stock pot (fold over to fit comfortably inside pot).
Add Water, Apple Juice and Pepsi or Coke by pouring over ribs to cover.
2. Add garlic, Mrs.Dash & liquid smoke.
3. Boil on High for 15 minutes. Reduce Heat to Medium after 15 minutes has elapsed and continue simmering for 30 more minutes until ribs are tender.
4. Place ribs in baking pan and salt to taste. Add additonal Mrs.Dash to season then pour BBQ sauce over ribs. Baste thoroughly.
5. Place ribs on Grill that has been preheated to 375 degrees or so. Grill long enough on both sides to get the grill flavor and grill marks on the meat. Typically 7-8 minutes on each side should do the trick. *remember the meat is already cooked from boiling so there's no need to leave it on the grill any longer than necessary to get the flavor and marks.
6. OPTIONAL: Bake at 350 degrees for about 30 to 45 minutes. They come out so tender and juicy and full of flavor.
Side Dish Recommendations: Colelsaw
Saturday, August 07, 2010
One Happy Husband!
Take a look at this stuff!
My Meijer & CVS Deal Adventures 8/6/10
I went back to Meijer & CVS last night and loaded up on more groceries and personal care items. I spent $10.90 and received $23.00 in Coupons. All are good for $10.00 off your next order/$10 off your next order/$3.00 off your next order. So essentially I was paid to take these items home with me.
I have to say that I have one happy husband! He loves when I pay nothing for groceries and other stuff. Don't believe me? Take a look for yourself...
Does this man look happy or what? LOL
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If there's one thing that I have learned in couponing it is that when you save your household money it makes life easier on your spouse and yourself as well as your family. Imagine not spending all of that money on these products too. What would you do with the money that you saved?
This week we ended up with all of this stuff below for less than $10 Out of Pocket (Note the prices these items were on Sale for) If I had not used coupons I would have spent $239.23 before taxes on these items. The bonus of this whole thing is that I made more back in coupons good towards my next purchase so essentially my family and I made money shopping this week and took all of this home too!
I WOULD HAVE SPENT: $239.23 before Taxes
I ONLY SPENT: Under $10 and still have $13 In Coupons Good Off My Next Shopping Purchases.
10 Boxes of Mini Wheats Cereal @ $1.99 ea
08 Boxes of Cinnabon Cereal @ $1.25 ea
30 Packages Keebler (8 in each package) Snack Crackers @ $1.25 ea
20 Bottles of Juicy Juice @ $2.00 ea
02 Bottles of Old Orchard Apple Juice @ $1.67 ea
48 Bottles of SoBe Water Drink @ $1.59 ea (On Sale B1G1 Free)
04 Bottles of A&W Ice Cream Topper @ $2.79 ea
04 Nestle Quick Chocolate Milk Mix @ $2.74 ea
04 Stouffers Skillet Express Frozen Dinner Bag Meals @ $3.00 ea
03 Gallons of Milk @ $2.00 ea
10 Packages of Kraft Cheese Singles @ $1.94 ea
01 Loaf of Sunbeam Bread @ .99 ea
01 Tic Tacs Big Pack @ .89 ea
05 1 Liter Bottles of Crest Mouthwash @ $3.99 ea
02 Dove Candy Bars @ .50 ea
02 Packages of Keebler Cookies @ $1.99 ea
02 Packages Nestle Toll House Refrigerated Cookies @ $2.00 ea
My Meijer & CVS Deal Adventures 8/6/10
I went back to Meijer & CVS last night and loaded up on more groceries and personal care items. I spent $10.90 and received $23.00 in Coupons. All are good for $10.00 off your next order/$10 off your next order/$3.00 off your next order. So essentially I was paid to take these items home with me.
I have to say that I have one happy husband! He loves when I pay nothing for groceries and other stuff. Don't believe me? Take a look for yourself...
Does this man look happy or what? LOL
.jpg)
If there's one thing that I have learned in couponing it is that when you save your household money it makes life easier on your spouse and yourself as well as your family. Imagine not spending all of that money on these products too. What would you do with the money that you saved?
This week we ended up with all of this stuff below for less than $10 Out of Pocket (Note the prices these items were on Sale for) If I had not used coupons I would have spent $239.23 before taxes on these items. The bonus of this whole thing is that I made more back in coupons good towards my next purchase so essentially my family and I made money shopping this week and took all of this home too!
I WOULD HAVE SPENT: $239.23 before Taxes
I ONLY SPENT: Under $10 and still have $13 In Coupons Good Off My Next Shopping Purchases.
10 Boxes of Mini Wheats Cereal @ $1.99 ea
08 Boxes of Cinnabon Cereal @ $1.25 ea
30 Packages Keebler (8 in each package) Snack Crackers @ $1.25 ea
20 Bottles of Juicy Juice @ $2.00 ea
02 Bottles of Old Orchard Apple Juice @ $1.67 ea
48 Bottles of SoBe Water Drink @ $1.59 ea (On Sale B1G1 Free)
04 Bottles of A&W Ice Cream Topper @ $2.79 ea
04 Nestle Quick Chocolate Milk Mix @ $2.74 ea
04 Stouffers Skillet Express Frozen Dinner Bag Meals @ $3.00 ea
03 Gallons of Milk @ $2.00 ea
10 Packages of Kraft Cheese Singles @ $1.94 ea
01 Loaf of Sunbeam Bread @ .99 ea
01 Tic Tacs Big Pack @ .89 ea
05 1 Liter Bottles of Crest Mouthwash @ $3.99 ea
02 Dove Candy Bars @ .50 ea
02 Packages of Keebler Cookies @ $1.99 ea
02 Packages Nestle Toll House Refrigerated Cookies @ $2.00 ea
Tuesday, July 27, 2010
The Best Rolled Sugar Cookies
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The Best Rolled Sugar Cookies
Shared By: Barbara Burrell
http://1blessedcook.blogspot.com
Not my recipe but a great one to use!
I ended up using an extra 1 cup of sugar and extra 1 tsp of vanilla extract.
We loved them. I also added 1 tsp lemon extract to the dough. I may try orange next time as well on some. It is just enough to give a subtle taste to this cookie. See my blog posting for Sugar Cookie Icing to decorate your cookies. It is a perfect compliment to this cookie.
Ingredients
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Directions
1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.Bake 6 to 8 minutes in preheated oven. Cool completely.
Sugar Cookie Icing
Sugar Cookie Icing
Shared By: Barbara Burrell
http://1blessedcook.blogspot.com
Great Tasting and Very Easy to Use recipe from Allrecipes. I used lemon extract in place of the almond and just eyed the milk and syrup (I actually used less syrup I would say). It worked great and the kids and my cookies look so adorable.
They had fun helping.
Feel free to visit my blog post for The Best Rolled Sugar Cookie Recipe.
Ingredients
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
Directions
1.In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2.Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Wednesday, July 14, 2010
Taco Seasoning (Homemade)
Homemade Taco Seasoning
-----------------------
Recipe By: Unknown
Shared By: Barbara Burrell
http://1blessedcook.blogspot.com
Great to make yourself and store for those days when you need taco seasoning. Making it homemade elimates the MSG that is in store bought taco seasonings.
Ingredients:
------------
1 TBS Chili Powder
2 tsp Onion Powder
1 tsp Ground Cumin
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Ground Oregano
1 tsp Sugar
1/2 tsp Salt
Directions:
------------
Stir all seasonings together and keep in a air tight conainer or ziplock until needed.
*Tip* Use a leftover spice bottle and make your own label for it.
-----------------------
Recipe By: Unknown
Shared By: Barbara Burrell
http://1blessedcook.blogspot.com
Great to make yourself and store for those days when you need taco seasoning. Making it homemade elimates the MSG that is in store bought taco seasonings.
Ingredients:
------------
1 TBS Chili Powder
2 tsp Onion Powder
1 tsp Ground Cumin
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Ground Oregano
1 tsp Sugar
1/2 tsp Salt
Directions:
------------
Stir all seasonings together and keep in a air tight conainer or ziplock until needed.
*Tip* Use a leftover spice bottle and make your own label for it.
TGIF Broccoli Cheese Soup
TGIF Broccoli Cheese Soup
This is one of my favorite soup recipes.
Altered & Tweaked By: Barbara Burrell
http://1blessedcook.blogspot.com
Ingredients:
-------------
4 Cups Chicken Broth
1 1/4 C Milk or Half & Half
4 American Cheese Slices (like Kraft)
2/3 Cup Flour
1 teaspoon dried onion flakes
1/2 teaspoon black pepper
4 1/2 cups broccoli florets, cute to bite size pieces or use 1 16 oz bag frozen.
Garnish
-------
1 Cup Shredded Cheddar Cheese
3-4 teaspoons of fresh parsley, minced
Directions:
-----------
1. Combine Chicken Broth, water, milk, cheese, flour, onion and pepper in a large soup pot.
2. Bring to a boil, stirring constantly, then reduce to a simmer.
3. Add broccoli and simmer for 15 minutes more or until broccoli is tender but not mushy.
4. Pour into a large soup bowl and offer cheese & parsley at the table.
*Tip: Great Served with breadsticks & salad or Italian Grilled Cheese Sandwiches.
This is one of my favorite soup recipes.
Altered & Tweaked By: Barbara Burrell
http://1blessedcook.blogspot.com
Ingredients:
-------------
4 Cups Chicken Broth
1 1/4 C Milk or Half & Half
4 American Cheese Slices (like Kraft)
2/3 Cup Flour
1 teaspoon dried onion flakes
1/2 teaspoon black pepper
4 1/2 cups broccoli florets, cute to bite size pieces or use 1 16 oz bag frozen.
Garnish
-------
1 Cup Shredded Cheddar Cheese
3-4 teaspoons of fresh parsley, minced
Directions:
-----------
1. Combine Chicken Broth, water, milk, cheese, flour, onion and pepper in a large soup pot.
2. Bring to a boil, stirring constantly, then reduce to a simmer.
3. Add broccoli and simmer for 15 minutes more or until broccoli is tender but not mushy.
4. Pour into a large soup bowl and offer cheese & parsley at the table.
*Tip: Great Served with breadsticks & salad or Italian Grilled Cheese Sandwiches.
Salsa
Salsa
by: Barbara Burrell
Shared By: Barbara Burrell
http://1blessedcook.blogspot.com
---------------------------------
Ingredients
-----------
1 Can (29 oz) of Crushed Tomatoes
1 Green Pepper, diced small
1 Medium Onion, diced small
2 TBS Fresh Garlic, minced
10 Pickled Jalepeno's (the kind in the jars) *diced finely*
2 Roma Tomatoes, diced
1 Lime(small)
1 TBS Sugar or more to taste
1-2 tsp of Salt & Pepper (to taste)
Fresh Cilantro (minced)
Directions:
---------------
Combine all chopped vegetables, crushed tomatoes, garlic, salt and pepper.
Cut lime in half & squeeze lime juice.
Blend Well.
Refirigerate for a day for best flavor. Allow time for the flavors to marry.
by: Barbara Burrell
Shared By: Barbara Burrell
http://1blessedcook.blogspot.com
---------------------------------
Ingredients
-----------
1 Can (29 oz) of Crushed Tomatoes
1 Green Pepper, diced small
1 Medium Onion, diced small
2 TBS Fresh Garlic, minced
10 Pickled Jalepeno's (the kind in the jars) *diced finely*
2 Roma Tomatoes, diced
1 Lime(small)
1 TBS Sugar or more to taste
1-2 tsp of Salt & Pepper (to taste)
Fresh Cilantro (minced)
Directions:
---------------
Combine all chopped vegetables, crushed tomatoes, garlic, salt and pepper.
Cut lime in half & squeeze lime juice.
Blend Well.
Refirigerate for a day for best flavor. Allow time for the flavors to marry.
Lemonade
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Lemonade
Shared By: Barbara Burrell
http://1blessedcook.blogspot.com
1 1/2 cups fresh squeezed lemon juice or Bottled Lemon Juice works well for substitution
7 cups ice cold water
1 cup granulated sugar
2 lemons (optional)
Combine the first three ingredients and stir until sugar is dissolved, add ice and lemon slices (optional) then serve.
Instant Pancake Mix (Make Your Own)
I use this pancake mix instead of buying the store bought ones. It's much more economical and it tastes just as good if not better :) Especially after you follow the recipe for making pancakes with this mix!
Enjoy.
Instant Pancake Mix
-------------------
Tweaked & Doubled by: Barbara Burrell
http://1blessedcook.blogspot.com
For the Mix
12 cups all-purpose flour
3 teaspoons baking soda (check expiration date first)
6 teaspoons baking powder
2 tablespoon kosher salt
5 tablespoons sugar
Mix all ingredients in large bowl and add to a air tight container for storage.
TIP *I write the pancake mix recipe on a notecard and tape it to the container for easy refilling without having to look up the recipe again and again.
I do the same thing with the Pancake recipe so that anyone can make pancakes when they want them. The recipe is right on the container.
Instant Pancakes
by Alton Brown
-------------------
2 eggs, separated
2 cups buttermilk or substitute 2 Cups Milk and 2 TBS Lemon Juice
4 tablespoons melted butter (you can omit this I do often)
1/2 cup butter, for greasing the pan
2 cups fresh fruit, such as blueberries, if desired
For the Pancakes:
1. Whisk together the egg whites and the buttermilk in a small bowl
In another bowl, whisk the egg yolks with the melted butter.
2. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
3. Pour the liquid ingredients on top of 2 cups of the pancake mix
4. Using a whisk, mix the batter just enough to bring it together
Don't try to work all the lumps out.
5. Check to see that the griddle is hot by placing a few drops of water onto the griddle. The griddle is ready if the water dances across the surface.
6. Lightly butter the griddle.
Wipe off thoroughly with a paper towel(No butter should be visible).
7. Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired
8. When bubbles begin to set around the edges of the pancake, and the griddle-side of the cake is golden, gently flip the pancakes.
9. Continue to cook 2 to 3 minutes or until the pancake is set.
10. Serve Warm.
Monday, July 05, 2010
Beef Enchiladas
Barb's Beef Enchiladas
By: Barbara Burrell
7/5/2010
http://1blessedcook.blogspot.com
Ingredients:
1 1/2 lbs of Ground Hamburger
1 medium onion, chopped
9-10 (8 inch) flour tortillas
1 8 oz Pkg Shredded Taco Cheese (Use 2 pkgs to make it more cheesy)
1/4 cup butter
1/4 cup flour
16 oz (1/2 container of 32 oz carton) Beef Broth
1 cup sour cream
½ Packet of Taco Seasoning
8 Slices of Jalepenos (jar/pickled style) diced
2 Roma Tomatoes (Diced)
Taco Sauce
1 Cilantro (Palm full minced)
Directions
1. In saucepan cook beef and onion together over medium-high heat until onion is sauted and beef is thoroughly cooked and no longer pink.
2. Divide cooked beef evenly between each tortilla and add cheese evenly to each tortilla about 2 TBS works well. Drizzle Taco Sauce about 1 Tsp over mixture.
3. Roll enchiladas and place seam-side down in 9x13" baking dish.
4. Melt butter in the same saucepan that you warmed the meat and onions in. stir in flour to make a roux; stir and cook until bubbly, add taco seasoning and whisk together until blended well.
5. Gradually whisk in beef broth then bring to a boiling/bubbling consistency stirring frequently until thickened.
6. Remove from heat; stir in sour cream, tomatoes and jalepenos and cilantro. Pour sauce evenly over enchiladas.
7. Top with remaining cheese and bake at 400 degrees for 15-20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Enjoy!
By: Barbara Burrell
7/5/2010
http://1blessedcook.blogspot.com
Ingredients:
1 1/2 lbs of Ground Hamburger
1 medium onion, chopped
9-10 (8 inch) flour tortillas
1 8 oz Pkg Shredded Taco Cheese (Use 2 pkgs to make it more cheesy)
1/4 cup butter
1/4 cup flour
16 oz (1/2 container of 32 oz carton) Beef Broth
1 cup sour cream
½ Packet of Taco Seasoning
8 Slices of Jalepenos (jar/pickled style) diced
2 Roma Tomatoes (Diced)
Taco Sauce
1 Cilantro (Palm full minced)
Directions
1. In saucepan cook beef and onion together over medium-high heat until onion is sauted and beef is thoroughly cooked and no longer pink.
2. Divide cooked beef evenly between each tortilla and add cheese evenly to each tortilla about 2 TBS works well. Drizzle Taco Sauce about 1 Tsp over mixture.
3. Roll enchiladas and place seam-side down in 9x13" baking dish.
4. Melt butter in the same saucepan that you warmed the meat and onions in. stir in flour to make a roux; stir and cook until bubbly, add taco seasoning and whisk together until blended well.
5. Gradually whisk in beef broth then bring to a boiling/bubbling consistency stirring frequently until thickened.
6. Remove from heat; stir in sour cream, tomatoes and jalepenos and cilantro. Pour sauce evenly over enchiladas.
7. Top with remaining cheese and bake at 400 degrees for 15-20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Enjoy!
Wednesday, June 16, 2010
The Best Coleslaw!
Amazing & Effortless ColeslawInspired by: Original Recipe "Authentic KFC Coleslaw: the Real Thing"
by: Barbara Burrell
http://1blessedcook.blogspot.com
Ingredients:
1 1/2 tsp Heinz Tarragon Vinegar
2 TBS Oil
1 Medium Onion (chopped)
1/3 Cup White Granulated Sugar
1 Cup Miracle Whip
1 Bag of Coleslaw Mix (16 oz)
Pepper to Taste
Directions:
1. Mix Oil, Sugar, Onion and Vinegar until combined.
2. Fold in Miracle Whip
3. Mix in Bagged Coleslaw Mix (be sure to coat the entire mix)
4. Refrigerate in an air-tight covered dish and allow the flavors to marry.
5. Overnight is wonderful but you can mix this up and serve right away also.
*optional: Add fresh chopped Garden Tomatoes and/or Diced Cucumbers. NOTES****I really should update this picture as it doesn't it justice. Everyone asks for this recipe! It's our absolute favorite coleslaw. The Tarragon Vinegar that I use is made by Heinz and when I have tried others it didn't taste quite the same. I prefer the Heinz.
by: Barbara Burrell
http://1blessedcook.blogspot.com
Ingredients:
1 1/2 tsp Heinz Tarragon Vinegar
2 TBS Oil
1 Medium Onion (chopped)
1/3 Cup White Granulated Sugar
1 Cup Miracle Whip
1 Bag of Coleslaw Mix (16 oz)
Pepper to Taste
Directions:
1. Mix Oil, Sugar, Onion and Vinegar until combined.
2. Fold in Miracle Whip
3. Mix in Bagged Coleslaw Mix (be sure to coat the entire mix)
4. Refrigerate in an air-tight covered dish and allow the flavors to marry.
5. Overnight is wonderful but you can mix this up and serve right away also.
*optional: Add fresh chopped Garden Tomatoes and/or Diced Cucumbers. NOTES****I really should update this picture as it doesn't it justice. Everyone asks for this recipe! It's our absolute favorite coleslaw. The Tarragon Vinegar that I use is made by Heinz and when I have tried others it didn't taste quite the same. I prefer the Heinz.
Sunday, April 11, 2010
Low Calorie Spicy Turkey, Rice, Pepper & Cheese Dish
Low Calorie Spicy Turkey,Rice,Pepper & Cheese Dish
Recipe By: Barbara Burrell
http://1blessedcook.blogspot.com
Enjoy a quick low calorie meal.
It has been a while since I made this one so the photo is older but I think I will be making this soon. :)
INGREDIENTS:
20 oz pkg Lean Ground Turkey
2 Cups White LG Instant Rice
1 Cup Reduced Fat Shredded Mild Cheddar Cheese
2 Cups Tomato Juice
1/2 cup Onions (sliced)
1 cup Green Peppers (Sliced,diced whichever you prefer
1/2 cup (or about 10-12 strips) Yellow Peppers (Sliced,diced whichever you prefer)
1/2 cup Red Peppers (Sliced,diced whichever you prefer)
1 TBSP Garlic Powder
1 TSP Cayenne Pepper
1 TSP Salt
1 TBSP Black Pepper
1 TSP Hot Pepper Sauce (Like Franks or you could probably use Tabasco too)
DIRECTIONS:
1. Use a large skillet that has a lid.
2. Turn heat on stove to Medium Heat.
3. Add Turkey,Onions,Pepper,Salt,Garlic Powder,Cayenne,Hot Sauce.
Cook uncovered Until Turkey is cooked through (no pink).
4. Add Rice and Tomato Juice.
5. Cover with Lid and cook until Rice has cooked and is plump and soft and the Juice has absorbed into the meat & rice.
6. Remove Lid and add Cheese and Stir (it should melt upon contact & mixing)
Add additonal cayenne and black pepper if you prefer.
This dish is spicy for some but to me I find it mild. I am a lover of spice though so experiment with the spices if you don't care for hot.
I hope that you enjoy your meal. My kids loved it as well as my husband and myself.
*Note* Cooking Times & Prep Times are estimated as I didn't time myself and had my vegetables already precut.
*MAKES Approximately 8-1 cup Servings*
Recipe By: Barbara Burrell
http://1blessedcook.blogspot.com
Enjoy a quick low calorie meal.
It has been a while since I made this one so the photo is older but I think I will be making this soon. :)
INGREDIENTS:
20 oz pkg Lean Ground Turkey
2 Cups White LG Instant Rice
1 Cup Reduced Fat Shredded Mild Cheddar Cheese
2 Cups Tomato Juice
1/2 cup Onions (sliced)
1 cup Green Peppers (Sliced,diced whichever you prefer
1/2 cup (or about 10-12 strips) Yellow Peppers (Sliced,diced whichever you prefer)
1/2 cup Red Peppers (Sliced,diced whichever you prefer)
1 TBSP Garlic Powder
1 TSP Cayenne Pepper
1 TSP Salt
1 TBSP Black Pepper
1 TSP Hot Pepper Sauce (Like Franks or you could probably use Tabasco too)
DIRECTIONS:
1. Use a large skillet that has a lid.
2. Turn heat on stove to Medium Heat.
3. Add Turkey,Onions,Pepper,Salt,Garlic Powder,Cayenne,Hot Sauce.
Cook uncovered Until Turkey is cooked through (no pink).
4. Add Rice and Tomato Juice.
5. Cover with Lid and cook until Rice has cooked and is plump and soft and the Juice has absorbed into the meat & rice.
6. Remove Lid and add Cheese and Stir (it should melt upon contact & mixing)
Add additonal cayenne and black pepper if you prefer.
This dish is spicy for some but to me I find it mild. I am a lover of spice though so experiment with the spices if you don't care for hot.
I hope that you enjoy your meal. My kids loved it as well as my husband and myself.
*Note* Cooking Times & Prep Times are estimated as I didn't time myself and had my vegetables already precut.
*MAKES Approximately 8-1 cup Servings*
Andes Mint Chocolae Cookies
Andes Mint Chocolate Cookies
Recipe By: Barbara Burrell
http://1blessedcook.blogspot.com
(sorry no pic but I will upload one when I get the opportunity to make these again)
"Yet another one of my recipes that was inspired from others"
These have the perfect minty taste. They will remain soft unlike some cookies that
get hard after sitting.
INGREDIENTS
1/2 cup butter softened (no substitutes)
3 (1 ounce) squares unsweetened chocolate or 1/2 cup Unsweetened Cocoa Powder *this
step can be omitted but it will be less chocolaty and more like the color of a regular
chocolate chip cookie with mint choc chips in it.)
1/2 cup granulated white sugar
1/2 cup packed light brown sugar
1 egg
1/4 cup buttermilk (trust me you will not even know its in there lol)
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 bag Andes Mint Baking Chips (or use the whole 10 ounce bag) your preference.
DIRECTIONS:
1. In a microwave or heavy saucepan, melt butter and chocolate; stir until smooth.
I prefer to melt my chocolate in a metal bowl sitting in hot water and stirring
personally but either method will suffice.
2. In a mixing bowl, beat sugars and egg; add buttermilk. Beat in chocolate mixture.
Combine the flour, baking powder, baking soda and salt; gradually add to sugar mixture.
3. Add Andes Mint Baking Chips Let stand for 15 minutes or until dough becomes firmer.
(I prefer to stick mine in the freezer for about 15 mins to firm up and I leave
it there in between baking sessions).
4. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets.
5. Bake at 350 degrees F for 8-10 minutes or until edges are firm and slightly brown.
Cool for 2 minutes before removing from pans to wire racks.
Recipe By: Barbara Burrell
http://1blessedcook.blogspot.com
(sorry no pic but I will upload one when I get the opportunity to make these again)
"Yet another one of my recipes that was inspired from others"
These have the perfect minty taste. They will remain soft unlike some cookies that
get hard after sitting.
INGREDIENTS
1/2 cup butter softened (no substitutes)
3 (1 ounce) squares unsweetened chocolate or 1/2 cup Unsweetened Cocoa Powder *this
step can be omitted but it will be less chocolaty and more like the color of a regular
chocolate chip cookie with mint choc chips in it.)
1/2 cup granulated white sugar
1/2 cup packed light brown sugar
1 egg
1/4 cup buttermilk (trust me you will not even know its in there lol)
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 bag Andes Mint Baking Chips (or use the whole 10 ounce bag) your preference.
DIRECTIONS:
1. In a microwave or heavy saucepan, melt butter and chocolate; stir until smooth.
I prefer to melt my chocolate in a metal bowl sitting in hot water and stirring
personally but either method will suffice.
2. In a mixing bowl, beat sugars and egg; add buttermilk. Beat in chocolate mixture.
Combine the flour, baking powder, baking soda and salt; gradually add to sugar mixture.
3. Add Andes Mint Baking Chips Let stand for 15 minutes or until dough becomes firmer.
(I prefer to stick mine in the freezer for about 15 mins to firm up and I leave
it there in between baking sessions).
4. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets.
5. Bake at 350 degrees F for 8-10 minutes or until edges are firm and slightly brown.
Cool for 2 minutes before removing from pans to wire racks.
Barb's BBQ Pork or Beef Sandwiches (Crockpot)
Barb's Shredded BBQ Pork or Beef Sandwiches
Recipe By: Barbara Burrell
(Crockpot Style)
http://1blessedcook.blogspot.com
Ingredients:
1-Medium Sized Beef Roast about 3 lbs or 1 Full Pork Loin
1- package McCormick Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup of cider vinegar
1-Beef Bouillon Cube
1/2 cup Country Bob's Sauce (you could substitute bbq sauce)
http://www.countrybobs.com/ (Get a free bottle) It's yummy stuff
Water
1- Onion Sliced
1-Green Pepper Sliced
1-Package of Shredded Sharp Cheddar Cheese (optional)
1-Package of Hamburger Buns or Sliced Sandwich Bread.
DIRECTIONS
1. PLACE beef in slow cooker.
2. MIX Seasoning, ketchup, brown sugar, and vinegar until blended. Pour over beef. Add Enough water to Cover the roast.
3. COOK (This really varies from the cut of meat you have. I suggest placing it in the crockpot the night before when you head to bed. Leave it on Low for 10 hrs and when you wake up it should be easy to shred if it isn't place back in the pot and cover with water (until the roast is almost completely covered and cook until tender enough to shred.)
4. Drain off all liquid, SHRED beef, using 2 forks. Return pork to slow cooker; add Country Bobs Sauce mix until coated on the meat, add onion,pepper and beef bouillon cube and enough water to barely cover the bottom of the crock (appx 1-2 cups just enough to keep it from burning/sticking), and let simmer until vegetables have softened and make sure all liquid has absorbed if it hasn't drain off any excess liquid.
5. Serve on Bread or Buns while warm w/shredded cheese (optional)
Recipe By: Barbara Burrell
(Crockpot Style)
http://1blessedcook.blogspot.com
Ingredients:
1-Medium Sized Beef Roast about 3 lbs or 1 Full Pork Loin
1- package McCormick Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup of cider vinegar
1-Beef Bouillon Cube
1/2 cup Country Bob's Sauce (you could substitute bbq sauce)
http://www.countrybobs.com/ (Get a free bottle) It's yummy stuff
Water
1- Onion Sliced
1-Green Pepper Sliced
1-Package of Shredded Sharp Cheddar Cheese (optional)
1-Package of Hamburger Buns or Sliced Sandwich Bread.
DIRECTIONS
1. PLACE beef in slow cooker.
2. MIX Seasoning, ketchup, brown sugar, and vinegar until blended. Pour over beef. Add Enough water to Cover the roast.
3. COOK (This really varies from the cut of meat you have. I suggest placing it in the crockpot the night before when you head to bed. Leave it on Low for 10 hrs and when you wake up it should be easy to shred if it isn't place back in the pot and cover with water (until the roast is almost completely covered and cook until tender enough to shred.)
4. Drain off all liquid, SHRED beef, using 2 forks. Return pork to slow cooker; add Country Bobs Sauce mix until coated on the meat, add onion,pepper and beef bouillon cube and enough water to barely cover the bottom of the crock (appx 1-2 cups just enough to keep it from burning/sticking), and let simmer until vegetables have softened and make sure all liquid has absorbed if it hasn't drain off any excess liquid.
5. Serve on Bread or Buns while warm w/shredded cheese (optional)
Sunday, February 07, 2010
Maia's 8th Birthday
Just wanted to share some highlights of Maia's big day! Her birthday is actually not until Tuesday but we celebrated today (Sunday) so that family and friends could be here too! We had a wonderful day amongst Christian friends and family. Maia had her best friend Dyanna over. I am including a few photos to share. I was going to do a fondant cake but decided to change at the last minute, well last few hours anyway. I baked one chocolate and one vanilla cake and used buttercream icing, edible flowers, edible ladybugs and topped everything off with Tink and Rosetta on the Cake. I purposely tried to put texture in this cake so it's not smooth in areas for a reason. I do see a few areas I'd love to improve but all in all I am happy with the results. Maia loved her cake :) I am happy because I just was not sure as to what I was going to be able to achieve in my limited time window since I put this off until the day of. Thank you Lord for allowing me to make a decent cake for her :)
Friday, January 29, 2010
Fondarific
Oh my! Have you ever tried this fondant? I was in the Bakers Nook Shop today (in Saline,MI)and she gave me a sample to try of the chocolate fondant. Yummy! It tastes just like tootsie rolls :) I was sold on that product after sampling it and she told me that it is easy to work with without cracking,etc. I usually make my own marshmallow fondant but this time I am going the easy route. How could I resist? For the price of $13.29 I have enough to cover a two layer cake without all the aggravation and cost of making my own :) One step made easier and less messier :) This fondant comes in all various flavors and colors. If you're interested and would like to check it out for yourself, drop by Bakers Nook Online. http://www.bakersnook.com/410.html
Monday, January 25, 2010
Lemon Poppy Seed Cake In A Sweet Lemony Glaze
LEMON POPPY SEED CAKE WITH LEMON GLAZE
.JPG)
This is a popular cake with our family and friends. It’s a popular cake that I often get many recipe requests for. You can present it in many ways: Bundt Cake, Cupcakes, Mini Loaves, Large Loaves, etc. I use this as a bake sale item and they go quickly.
Cake
Ingredients:
1/4 Cup Poppy Seeds (optional but definitely worth the extra flavor)
1/4 Cup Milk
1 (18.25 ounce) package Lemon Cake Mix
1 (3.4 ounce) package Instant Lemon Pudding Mix
1 Cup Water
1/4 Cup Vegetable Oil
4 Eggs
2 TBS Lemon Juice
Cake
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 10 inch Bundt or Angel Food Cake Pan (or 2 *24 reg size muffin pans),
*NOTE: I use the Nonstick Pan Release recipe for greasing and it works perfectly* See my recipe section.
3. In a large mixing bowl add milk,poppy seeds, water, vegetable oil, eggs, cake mix and pudding mix.
4. Mix all ingredients until combined well (about 5 minutes in my kitchen aid mixer).
5. FOR CAKE: If making the cake pour entire batter into your greased pan and Bake in Oven for 40-45 minutes or until sides are light brown and toothpick or skewer comes out clean.
FOR CUPCAKES: If making cupcakes use about 1/4 cup to measure out the batter for each regular size cupcake. 1/3 seems to make it a little too full so be careful if you use more than 1/4 cup. The batter should make 24 regular sized cupcakes. Allow the cupcakes to bake for about 25 minutes or until center comes out clean and edges are a light brown.
FOR MINI LOAVES (9 count Pan): Fill loaf pans up 1/2 way and bake for 25 minutes or until done.
FOR MEDIUM SIZE LOAVES: Fill loaf pan up 1/2 way and bake for 40 minutes or until done.
6. Remove Cake/Cupcakes from Pan after allowing to sit for about 5 minutes.
7. Place Cake on Stand or Plate.
Place Cupcakes On Cooling Rack.
8. *OPTIONAL* Poke holes into the cake/cupcakes to where you have alot of small holes spaced apart.
9. *OPTIONAL* Pour glaze over entire cake/cupcakes (this will absorb into the cake making it more moist and lemony).
Glaze/Icing
Ingredients:
1 1/2 to 2 Cups Powdered Sugar
1/4 Cup Lemon Juice
Glaze
Directions:
Combine Powdered Sugar and Lemon Juice in small mixing bowl and mix well with fork or whisk until completely combined and consistency is that of a glaze.
I usually mix mine in the food processor and pulse until I get that desired consistency.
You can create your desired thickness for your taste preferences by adjusting the sugar or lemon juice amounts. I like mine to be white, somewhat thick but still with a drizzling consistency.
Lemon Poppy Seed Cake
http://1blessedcook.blogspot.com
By: Barbara Burrell
This is a popular cake with our family and friends. It’s a popular cake that I often get many recipe requests for. You can present it in many ways: Bundt Cake, Cupcakes, Mini Loaves, Large Loaves, etc. I use this as a bake sale item and they go quickly.
Cake
Ingredients:
1/4 Cup Poppy Seeds (optional but definitely worth the extra flavor)
1/4 Cup Milk
1 (18.25 ounce) package Lemon Cake Mix
1 (3.4 ounce) package Instant Lemon Pudding Mix
1 Cup Water
1/4 Cup Vegetable Oil
4 Eggs
2 TBS Lemon Juice
Cake
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 10 inch Bundt or Angel Food Cake Pan (or 2 *24 reg size muffin pans),
*NOTE: I use the Nonstick Pan Release recipe for greasing and it works perfectly* See my recipe section.
3. In a large mixing bowl add milk,poppy seeds, water, vegetable oil, eggs, cake mix and pudding mix.
4. Mix all ingredients until combined well (about 5 minutes in my kitchen aid mixer).
5. FOR CAKE: If making the cake pour entire batter into your greased pan and Bake in Oven for 40-45 minutes or until sides are light brown and toothpick or skewer comes out clean.
FOR CUPCAKES: If making cupcakes use about 1/4 cup to measure out the batter for each regular size cupcake. 1/3 seems to make it a little too full so be careful if you use more than 1/4 cup. The batter should make 24 regular sized cupcakes. Allow the cupcakes to bake for about 25 minutes or until center comes out clean and edges are a light brown.
FOR MINI LOAVES (9 count Pan): Fill loaf pans up 1/2 way and bake for 25 minutes or until done.
FOR MEDIUM SIZE LOAVES: Fill loaf pan up 1/2 way and bake for 40 minutes or until done.
6. Remove Cake/Cupcakes from Pan after allowing to sit for about 5 minutes.
7. Place Cake on Stand or Plate.
Place Cupcakes On Cooling Rack.
8. *OPTIONAL* Poke holes into the cake/cupcakes to where you have alot of small holes spaced apart.
9. *OPTIONAL* Pour glaze over entire cake/cupcakes (this will absorb into the cake making it more moist and lemony).
Glaze/Icing
Ingredients:
1 1/2 to 2 Cups Powdered Sugar
1/4 Cup Lemon Juice
Glaze
Directions:
Combine Powdered Sugar and Lemon Juice in small mixing bowl and mix well with fork or whisk until completely combined and consistency is that of a glaze.
I usually mix mine in the food processor and pulse until I get that desired consistency.
You can create your desired thickness for your taste preferences by adjusting the sugar or lemon juice amounts. I like mine to be white, somewhat thick but still with a drizzling consistency.
ENJOY!
Rick's Special Buttercream Frosting
MY ABSOLUTE FAVORITE BUTTERCREAM RECIPE :)
*Note: My use of Butter is always Unsalted Butter unless otherwise mentioned*
MY SHORTENED REVIEW & TIPS:
WARNING: It is hard to stop eating this icing once you sample it :D I love it!
Heavy whipping cream is used in this recipe and is the best choice for flavor. However, if you are out or do not have any on hand here is a good substitute that I highly recommend. I have used it many times. NOTE: If you half this recipe make sure and half these amounts as well.
Heavy Whipping Cream: 2 TBSP Melted butter (then cooled to at least room temp) and milk (appx 4 ounces to make a total of 6 ounces).
I use all Shortening as recipe calls for & Add 2 tsp vanilla extract along with 1/2tsp Wilton Butter Flavor. NOTE: Again if you are halving the recipe then remember to half these amounts also!
I always beat the shortening for 10 minutes before adding powdered sugar and once the sugar is added I allow it to get to a fine meal texture before adding the vanilla,salt,butter flavoring and whipping cream or it' substitute.
I have tried alot of buttercream frostings and this one is definitely the BEST! I will not use another. Optional: I do not use it very often but if you would like it you can add 2 tsp of Meringue Powder
Rick's Special Buttercream Frosting
My Photo Will Be Added Soon :)
Shared By: Barbara Burrell
http://1blessedcook.blogspot.com
Prep & Ready Time: 30 minutes
Original Recipe Yield 7 cups (If you are only interested in doing a simple cake or cupcakes (24) this recipe can be halved successfully and that portion is enough to cover 24 cupcakes.
Ingredients
2 cups shortening
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup heavy whipping cream
Directions
In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened.
Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.
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